6 TBS butter
½ TSP salt
Dash pepper
¼ TSP liquid crab boil
1 small onion (chopped)
1 bunch shallots (chopped)
2 TBS flour
3 TBS parsley
1 C milk
4-5 cloves garlic (chopped)
1 egg (beaten)
1 TSP worcestershire
1 LB crabmeat (white or claw)
1 TSP lemon juice
¼ C dry sherry (optional)

Temperature: 325

Chop all vegetable seasonings. Sauté in butter. Add liquid seasonings. Stir in flour. Slowly add Milk. Add ½ of this hot creamed sauce to the beaten egg. Mix this with the remaining ½ of cream sauce. Add crabmeat, salt and pepper. Use more milk to correct consistency if necessary. Makes 8 large or 3 dozen cocktail patties. Just before serving, brown in oven till crisp and filling is hot. Variations include using crayfish, shrimp or chicken.  Can have a basic white sauce or mushroom sauce spooned on top just before baking.

The patty shells are also known as vol-au-vent, and are used in many common forms of canapé.

Cake:

• 3 C flour
• 3 eggs
• 1 TSP baking soda
• 2 TSP vanilla
• 1 TSP salt
• 3 C finely diced & pared apples
• 1½ C corn oil
• 1 C pecans or walnuts chopped
• 3 C sugar

Glaze:

• ½ C light brown sugar
• ½ C butter
• 2 TSP milk

Oven: 325° F

1. Beat oil, sugar, eggs and vanilla.
2. Mix dry ingredients and beat on low speed into liquids.
3. Fold in apples and pecans.
4. Pour into a greased and floured 9″ or 10″ tube or bunt pan. Bake for 80 minutes.
5. Cool for 20 minutes, turn out on rack.
6. Mix glaze and boil for 2 minutes. Spoon over warm cake.
7. Cool and serve.

• 1 whole fresh coconut (finely hand grated)
• 2-4 dozen oranges (depending on size)
• 60 OZ canned crushed pineapple in heavy syrup
• 18-24 OZ jarred maraschino cherries (chopped)
• 1½ OZ lemon juice
• 173 GR confectioners xxx powdered sugar (or to taste)

1. Break coconut with hammer. Discard the fluid (which in commercial coconuts is NOT milk, but a preservative). Remove pulp and trim off lining. Grate by hand using a very fine cheese grater.
2. Cut skin off oranges to expose the segments. Use a sharp knife to cut between segment divisions and remove pure orange pulp. Squeeze all juice from hull.
3. Mix all remaining ingredients.
4. Correct to desired sweetness with powdered sugar.

Yields ~1½ GAL.

1 C solid Crisco (plain or butter flavored)
1 C sugar
1 egg
1 TSP baking powder
½ TSP baking soda
½ TSP salt
1 TSP almond extract
Almonds (halved or whole)
2¼ C flour
½ C crushed almonds (optional)

Egg-Wash:
1 egg
1 TBS water

Temperature: 350

Cream Crisco and Sugar. Add egg. Mix flour with baking powder, baking soda and salt. Add to Crisco/sugar and blend into a creamed mixture. Add almond extract. Fold in crushed almonds. Roll dough into TSP sized balls and place on foil-lined cookie pan. Place a whole almond in the center of the ball and flatten with the palm of the hand. Brush tops with egg-wash. Bake for 12-15 minutes.

1 C 100% bran
½ TSP salt
1 C milk
½ C sugar
1¼ C flour
1 egg
1 TBS baking powder
¼ C melted margarine or cooking oil
½ C chopped nuts (optional)
¼ to ½ C raisins (optional)

Temperature: 400

Mix bran and milk, soak for 5 minutes. Place in mixing bowl and beat on medium speed for 1 minute. Add egg and oil then mix for one more minute. Combine dry ingredients and mix into batter on low speed 15 seconds, just until flour disappears. Fold in raisins and nuts. Spoon into paper muffin cups. Bake for 20-25 minutes. Makes 12.

• 2 C 100% bran
• ¾ C milk
• 3 TBS vegatable oil
• 2 TSP baking powder
• 1½ C flour (white, unbleached or wheat)
• 1 egg
• ½ C sugar
• 1 C bananas (mashed)
• ½ TSP salt
• ¼ C raisins
• ½ TSP cinnamon
• ½ C nuts (chopped ) (optional)

Oven: 350° F

1. Mix bran and milk, soak for 5 minutes.
2. Beat in egg and oil. Stir in mashed banana.
3. Mix dry ingredients together and stir into banana/bran mix.
4. Fold in raisins and nuts if desired. Spoon into paper muffin cups. Bake for 20-25 minutes.

Yields 12 muffins.

¼ C butter
¾ C confectioners xxx powdered sugar
1 TBS bourbon
1/3 C pecans (finely chopped)

Temperature:

Beat softened butter till light and fluffy. Gradually beat in sugar and bourbon till smooth. Stir in pecans. Store refrigerated but bring to room temperature before serving. Serve with brownies, cake, puddings, poached fruit etc.

Cake:

• 2½ C cake flour
• 1 C light brown sugar
• 1 C granulated sugar
• 2 TSP baking powder
• 1 TSP baking soda
• 1 TSP salt
• 1 TSP cinnamon
• 4 eggs
• 2 TBS lemon peel (grated)
• 2 TBS orange peel (grated)
• 3 C carrots (grated)
• 2 TBS lemon juice
• 8 OZ butter or margarine
• 2 TBS orange juice
• 1 C nuts (chopped)
• 1 C raisins (optional)

Icing:

• 8 OZ cream cheese
• 1 LB confectioners XXX powdered sugar
• ½ C butter
• 1 TSP vanilla

Oven: 350

1. Cream butter and sugars for 4 minutes.
2. Add eggs one at a time.
3. Mix all dry ingredients. Add in 3 parts alternately with juices.
4. Beat on low only till smooth. Stir in carrots, nuts, peels and raisins with a spoon.
5. Grease and flour a 10” tube pan.
6. Pour batter. Bake for 60 minutes.
7. Cool in the pan.
8. Turn out and frost with cream cheese icing.

Cake:

• 2 C sugar
• 2 C cake flour
• 1 TSP baking soda
• 2 TSP cinnamon
• 1 TSP salt
• 1½ C vegatable oil
• 3 C carrots (very finely grated)
• 4 eggs
• 1 TSP vanilla
• 1 C pecans or walnuts (coarsely chopped)

Icing:

• 8 OZ cream cheese
• ½ C butter
• 1 LB confectioners XXX powdered sugar
• 1 TSP vanilla

Oven: 350

• Mix all dry ingredients together.
• Add eggs & oil and mix well.
• Add Carrots and beat on medium speed for 2 minutes.
• Add vanilla. Fold in nuts.
• Pour into three 9″ round cake pans (floured and greased or lined with parchment on bottom). Bake for 25-30 minutes.
• Cool completely.
• Frost with cream cheese icing.

Yields 3 9″ round cakes.

• 14 OZ canned artichoke hearts or bottoms in water
• 1 C sharp cheddar (grated)
• 1 C mayonnaise
• ½ C Parmesan cheese
• Dash cayenne
• Paprika (sprinkle on top)
• ½ PKG Good Seasons Italian dressing mix (dry)

Oven: 350° F

1. Chop and mash artichokes.
2. Add remaining ingredients.
3. Place into an oven-proof baking dish. Sprinkle with paprika.
4. Bake for 10 minutes or until hot and bubbly. Serve with crisp crackers.