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Cream Puffs

5 tbsp. vegetable shortening
1 c. water
1 c. flour
1/4 tsp. salt
4 eggs

Bring to a boil vegetable shortening and water, add quickly flour and salt. Stir with wooden spoon until mixture leaves the side of the pan. Remove from heat, allow to cool somewhat. Add eggs, one at a time, stirring after each egg is added. Drop by spoonfuls on greased pan in little mounds. Bake in hot oven at 450 degrees for 20 minutes. Then at 325 degrees for 25 minutes. Fill with whipped cream or custard.

Custard Filling:

2 c. milk
2 eggs
1/2 c. sugar
2 heaping tbsp. flour
1/2 tsp. salt (optional)
1 tsp. vanilla
1 tbsp. butter

Bring milk to boil, set back from heat. Beat eggs until light, add sugar, flour, salt, vnailla and butter. Add to milk and cook until thick, stirring constantly. If this isn't thick enough, mix a little more flour with a little milk and add to mixture.

Strawberry Nut Cake

3 cup flour : sifted
2 teaspoon baking powder
1 1/2 teaspoon salt
1 cup butter
1 1/2 cup sugar
4 whole eggs
2 teaspoon vanilla
2/3 cup milk
1 cup fresh strawberries : chopped
1/2 cup walnuts : finely chopped

Preheat oven to 375°F degrees.
Sift flour once, then measure the 3 cups. Add baking powder and salt, then sift again.
Cream butter until light, then gradually beat in sugar. Continue beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla, and blend. Add dry ingredients, alternately with milk, beating well after each addition until smooth.
Fold in chopped berries and nuts. Pour into a greased and floured tube pan. Bake at 375 degrees for 1 hour. Cover the cake with foil or brown paper if it's browning too fast.
Remove from oven and cool in pan on wire rack. Remove from pan after cool, and dust with powdered sugar.
Recipe By : Mae Fautsch

Oatmeal Raspberry Bars

2 cup flour
2 cup rolled oats
1 1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter; room temperature
1 cup raspberry jam

Blend together flour, oats, brown sugar, baking soda and salt. Cut in butter until mixture is crumbly.
Preheat oven to 325 degrees. Press half of mixture into greased 15-by-10-inch pan. Bake in preheated oven 10 minutes or until set. Cool bars to room temperature.
Return oven temperature to 325 degrees. Spread jam over crust and top with remaining crumb mixture, pressing down gently. Return to oven and bake 15 to 20 minutes or until crust is golden brown. Makes 24 to 30 bars.
Note: These bars will be very thin but are rich.

Pfeffernuesse Cookie Mix (Spicy German Cookie)

4 cup all-purpose flour
1/2 cup sugar
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon; ground
1/2 teaspoon cloves; ground
1/2 teaspoon nutmeg; ground
3/4 cup light molasses
1/2 cup butter or margarine
2 eggs; beaten
1 powdered sugar; sifted

Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight. Shape into 1" balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

Haworth Bilberry Pie

500 gm bilberries
125 gm caster sugar
2 large apples cooking
1 shortcrust or puff pastry
1 egg white, lightly beaten
1 sugar, extra

Mix the bilberries and half the sugar. Core the apples and bake until tender. Scrape out the pulp and sweeten with the remaining sugar and mix with the bilberries.
Butter and line a pie plate with pastry. Put in the bilberry filling and cover with pastry. Brush with egg white if using shortcrust pastry. Sprinkle with a thin layer of sugar. If using puff pastry glaze with an egg glaze.
Bake in a hot oven to set the pastry - gas 6 to 7, 200° ~ 220° Celsius (400° - 425° F) - then lower the heat to moderate (gas 4, 180°C, 350°F) to cook the fruit.
Serve with cream.

Little Jam Cakes

4 eggs, separated
1 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 1/2 cup all purpose flour (measured then sifted)
1/4 teaspoon salt
1 cup melted butter or margarine
1 cup gooseberry jam

Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15 to 25 minutes depending on the size. These are good as a sweet dessert anytime or to pack in lunch boxes.

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