Table of Equivalents

Food	Quantity Used	Yield
apple	1 medium	1 cup sliced
bread crumbs	3-4 slices of bread, dried or toasted 1 slice bread	1 cup dry crumbs 3/4 cup soft crumbs
cheese	1/4 pound	1 cup shredded
cherries	1 quart	2 cups pitted
crackers, graham	15	1 cup fine crumbs
crackers, soda	16 22	1 cup coarse crumbs 1 cup fine crumbs
cream, whipping	1 cup	2 cups whipped
dried raisins	1 pound	3 cups
dates	1 pound	2½ cups, chopped
dry beans	1 cup	2½ cups, cooked
eggs	5 medium 8 medium egg whites 12-14 medium egg yolks	1 cup 1 cup 1 cup
lemon	1	2-3 tablespoons lemon juice
spaghetti noodles	1/2 pound	4 cups cooked
peanuts	5 ounces	1 cup
pecans, chopped pecans, halves	4¼ ounces 3¾ ounces	1 cup 1 cup
walnuts, chopped walnuts, halves	4½ ounces 3½ ounces	1 cup 1 cup
onion	1 medium	1/2 cup chopped
orange	1	1/3 to 1/2 cup juice
rice	1 cup	3½ cups cooked

Martha

Harvest Popcorn

2½ cups popcorn
2 cans potato sticks
1 cup mixed nuts

Combine ingredients; spread on a jelly roll pan.

1 teaspoon dill seed
1 teaspoon Worcestershire sauce
1½ teaspoon onion salt
1½ lemon pepper
1½ garlic salt
1/4 teaspoon salt
1/3 cup melted butter

Combine ingredients, then drizzle over popcorn mixture. Heat in a 350° F oven for 10 minutes.

Gran Duddie

Scottish Oatmeal Cookies

1/2 cup butter
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts

Cream butter and shortening, gradually add white and brown sugar. Blend well.  Add vanilla and eggs, one at a time.  Beat well. Sift flour, measure and sift 3 times with soda and salt.

Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.

Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.

Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.

Gran Duddie

Kourabiedes

1 cup butter, softened
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar

Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.

Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool.  Sprinkle with powdered sugar. Makes about 60.

Sarah

Spice Cookies

3/4 cup (1½ stick) butter
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt

Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.

Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer. 

Laura

Microwaving Sauces

When a recipe calls for you to make a roux (equal parts butter and flour), and then use milk or broth to thicken it, you can do this in the microwave instead of over the stove.  Standing by the stove and stirring your brains out for 20 minutes is no one's idea of fun.

For the roux – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.

Thickening liquid – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!

Example Recipes
These recipes have sauces that can be made using the microwave method:
Red Chocolate Cake
Chicken Tetrazzini
Macaroni and Cheese
Cream Sauces

Laura

Chocolate Town Cake

Cake
1 cup butter
1 cup sugar
1 cup packed light brown sugar
1½ teaspoon vanilla
3 eggs
2½ cups unsifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1½ cups semi-sweet chocolate mini chips

Cream butter, sugar, brown sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each one. Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in mini chips. Pour into a greased and floured 10-inch tube pan. Bake at 350º F for 60 to 70 minutes, or until tester comes out clean. Cool 15 minutes; remove from pan and cool. Glaze.

Glaze
2 tablespoons sugar
2 tablespoons water
1/2 cup mini chips

Bring sugar and water to a boil in a small saucepan; stir until sugar is dissolved. Remove from heat and add mini chips, stirring until melted.

Patty

Orange Juice Cake

Cake
1 package yellow cake mix
1 3-ounce package instant vanilla pudding mix
1/2 cup pecans, chopped
1 cup orange juice
1/2 cup oil
4 eggs

Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.

Glaze
1 cup sugar
1/2 cup orange juice
1 stick butter

Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.

Jackie

World's Best Chocolate Fudge

2½ cup sugar
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla

Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray.  In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly.  Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla.  Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.

Sarah

Fudge Pie

3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell

Melt chocolate and butter together and cool.  Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.

Sarah (Paula)

Chocolate Pillows

1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars

Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.

Paula

From the Freezer

Most desserts can be successfully frozen. There are certain rules to follow in freezing each kind of dessert.

Cakes
Cakes can be frozen either baked or unbaked. Baking before freezing results in a cake that is much better and will keep for a longer period of time. Baked cakes can be stored 3 to 4 months in the freezer. Unbaked cakes will keep for about 2 weeks. Frosted cakes must be frozen before packaging, otherwise the frosting will stick to the freezer paper.

Cookies
Some cookies are best frozen in dough form rather than after baking. Baked cookies will sometimes crumble in the freezer. Most cookies can be stored for about 3 months in the freezer. Allow 15 minutes at room temperature for thawing baked cookies.

Pastries and Pies
Either the pastry shell or the pastry mix can be frozen. Both baked and unbaked pies can be frozen. To freeze baked pies, cool quickly and package for freezing. Fruit pies and mincemeat pies are good for freezing. These pies can be thawed by heat in the oven for 30 minutes. Unbaked pies should be prepared just as you would for baking and then packaged. To cook, place in oven directly from freezer, no thawing. Allow 20 minutes extra for cooking time. If the pie has a top crust, be sure to cut vents in the top before baking.

Martha

Sugar Cookies

1 cup (2 sticks) butter
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla

Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.

Mimi

Chocolate Buttersweets

Cookies
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour

Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.

Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut

Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.

Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar

Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.

Makes 36 cookies.

Paula
courtesy of Norma

Whiskey Balls

2½ cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey

Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.

Mimi

Ragalach

1 cup (1 sticks) butter
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon

Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.

Mimi

Pineapple Skillet Sponge Cake

Pineapple
2 tablespoons butter
3/4 cup brown sugar
pineapple slices

Melt butter in a heavy skillet; add brown sugar. Arrange pineapple slices over mixture.

Batter
3 egg yolks
1½ cups sugar
1/2 cup boiling water
1½ cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
3 stiff beaten egg whites

Beat egg yolks until thick and lemon-colored, add 1/2 cup sugar, continue beating.  Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple and bake in a 325º F oven for 45 minutes.

Beverly