text:
Candy and Cookies - Cakes and Pies - Meats, Vegetables and Vegetable Casseroles
A whole book could be offered on cake alone. They come in as many different shapes and color combinations as people. In this section, perhaps you'll discover some new shapes that will bring a few compliments your way. Fruit cakes are traditional for holiday baking and that's good for openers any time.
2 cans Eagle Brand Sweetened Condensed
2 8 ounce packages dates, chopped
2 3 1/2 ounce cans coconut
3 cups chopped pecans
2 3 ounce jars candied cherries, chopped (one red and one green if desired)
Mix all ingredients together well. Bake at 225° for two hours in a lightly greased 10-inch angel food tube cake pan. Makes a five pound cake. Improves with aging.
1 1/2 cup white raisins
1/4 cup rum
1 Package Vanilla Pudding Mix
2 cups milk
3/4 cup macaroon crumbs (almond preferred)
1 1/3 cup coconut
2 teaspoons vanilla
3/4 cup maraschino cherries
3/4 cup pecans
3/4 cup whipped cream
1/2 cup dates
1/2 cup regular raisins, optional
Soak white raisins in rum overnight. Combine pudding and milk. Cook and stir until it comes to a full boil. Remove from heat and add vanilla and coconut. Oil a mold pan and arrange cherries and pecans in bottom. Stir dates and raisins into pudding mixture. Fold in crumbs and whipped cream. Spoon over cherries and pecans in pan. Can be garnished with extra cherries and pecans. Freeze 8 hours. (Marion McKeever, Waverly, Iowa)
1 1/2 cups cut up dates
1 1/2 cups seedless raisins
2 cups sugar
2 cups boiling water
5 tablespoons shortening
3 cups sifted flour
1 teaspoon soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon salt
1 cup chopped nuts
Pre-heat oven to 325°. Simmer raisins, dates, sugar, water and shortening gently for 20 minutes. Cool. Sift dry ingredients together and stir into cooked mixture. Mix in nuts. Pour into two well greased and floured 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Bake 1 1/2 to 1 3/4 hours. One cup mixed candied fruit may be added with the nuts. Glaze top of cakes with honey while they are still hot from the oven. (Deanna Dehn, Manchester, Iowa)
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
4 cups flour
1 cup shelled almonds
2 tablespoons orange peel
2 tablespoons lemon peel
2 cups sliced citron
1 cup grape juice
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
4 teaspoons baking powder
Cream shortening and sugar. Add beaten egg yolks. Add raisins and currants, which have been washed, dried and a cup and a half of flour sifted over them. Blanch almonds and put through food chopper with lemon and orange peel. Slice citron very fine and add. Add grape juice and half of stiffly beaten egg whites. Sift spices, salt, baking powder and flour and add. Mix well and fold in remaining egg whites. Pour into three 6 by 10 inch pans which have been lined with four layers of brown paper and bake in moderate oven (300°) for one hour. Then cover with double layer of brown paper and bake another two hours. (Mrs. Winston E. Green)
2 pounds dates
1 pound Brazil Nuts
1 pound English Walnuts
1 pound candied cherries, half green and half red
1/2 pound candied pineapple
1/2 teaspoon salt
1 tablespoon Baking Powder
1 1/2 cups flour
4 eggs
3/4 cup sugar
2 teaspoons vanilla
Light colored jam
Put flour and baking powder in a big bowl. Add dates and nuts, whole, and then the fruit. Beat eggs until frothy. Add sugar, salt and vanilla. Add to flour mixture in bowl and mix well. Grease pans, line with waxed paper, greased again and floured. Fill pans three fourths full. Bake two hours at 200°. Glaze and decorate with light colored jam. (Edith Wilier Eiler, Tipton, Iowa)
4 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 pound each crystallized orange peel, lemon peel, pineapple and red cherries, cut fine
1/2 pound citron, finely cut
1 pound blanched almonds, finely cut
1 cup butter
1 1/2 cups granulated sugar
1 tablespoon lemon juice
10 egg whites, beaten stiff
1 pound golden seedless raisins
Sift flour once, measure, add baking powder, soda and salt and sift 3 times. Sift one cup of flour mixture over fruit and nuts. Mix thoroughly. Cream shortening thoroughly, add sugar gradually and cream together until light and fluffy. Add remaining flour mixture to creamed mixture, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruits and nuts. Fold in stiffly beaten egg whites. Pour into paper lined tube pan or small bread pans. Bake in slow oven (250°) for two and a half hours, then increase to 300° for 15 minutes. Makes six pounds fruit cake. (Mrs. Otis Grigsby, Blairstown, Iowa)
1/2 cup prunes, uncooked
1/2 cup dried apricots, uncooked
1 cup mixed sliced candied peels (citron, lemon and orange)
1/2 cup candied cherries
1 cup golden raisins
1/2 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon cinnamon
1/2 cup prune juice
1/4 cup orange juice
1/4 cup strained honey
2/3 cup butter or margarine
2/3 cup granulated sugar
3 eggs
2 teaspoons rum extract
1/2 cup broken walnut meats
2 1/2 cups all-purpose flour
2/3 teaspoons baking soda
2 teaspoons water
Cover prunes with boiling water and after 10 minutes, drain, remove pits and cut into small pieces. Wash and drain apricots and cut into strips with scissors. Combine all fruits and spices. Cover with prune juice, orange juice and honey and allow to stand overnight. Cream shortening, and sugar and add well beaten eggs and rum extract. When blended, combine with fruits and nuts. Sift and add flour and salt, beat thoroughly. Stir in soda dissolved in water. Blend very well, turn into loaf pans lined with greased paper. Bake for 1 1/2 hours at 250° to 300°. This cake keeps well if stored in closed tins. (Mrs. Otis Grigsby, Blairstown, Iowa)
3 cups sugar
1 tablespoon shortening
8 eggs
1 quart flour
6 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons cinnamon
8 ounces jelly, grape or apple
1 1/2 cups whiskey, brandy, wine or grape juice
2 pounds pecans chopped
1 pound cherries, candied
1 pound pineapple, candied
1/2 pound citron, candied
1/4 pound lemon, candied
1/4 pound orange, candied
2 pounds raisins
A three pound can of mixed fruit can be used in place of the cherries, pineapple, citron, lemon and orange. Cream shortening, add sugar and eggs and beat until very fluffy. Whip jelly and add to liquid. Add to shortening and egg mixture. Add fruits and nuts. Measure dry ingredients and mix together. Pour over fruit mixture and blend thoroughly. Bake at 350° for one hour. Cool and wrap for storing. Makes six small loaf cakes. (Mrs. Edna O'Neil, Milan, Illinois)
1 pound seedless raisins
1 pound currants
1 pound figs, diced
1 pound dates, diced
2 1/2 cups water
4 cups sifted all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
1 teaspoon salt
3/4 cup butter or margarine
2 cups sugar
4 eggs
1 cup dark molasses
1/2 cup sour milk
1/2 cup diced candied lemon peel
1/2 cup Brazil Nuts, chopped
Combine raisins, currants, figs and dates in saucepan. Add water, mix well. Bring to a boil. Remove from heat. Cover and cool, overnight if you wish. Sift flour, measure, sift again with cinnamon, nutmeg, soda and salt. Cream butter, add sugar gradually and beat well. Add eggs, one at a time, beating after each addition. Add molasses. Then add flour mixture and sour milk alternately, beating well after each addition. Add cooked fruit, lemon rind and nuts. Mix well. Line three well greased 8 by 4 inch loaf pans with two thicknesses of waxed paper. Divide batter evenly in pans. Bake in slow oven (250°) about 3 hours or until cake tests done. Cool about 30 minutes. Remove from pans. Cool completely. Wrap in waxed paper or aluminum foil and store in airtight container in a cool place. (Mrs. Wayne Picht, Waverly, Iowa)
2 cups mincemeat, moist or canned
mincemeat for pie
3/4 cup chopped dates
1 1/2 cups chopped pecans or other nuts
1 2/3 cup candied mixed fruits
3 eggs, beaten
3/4 cup salad oil
3 1/4 cups flour
1 cup sugar
1 teaspoon salt
1 1/2 teaspoon soda
2 teaspoons vanilla
2 tablespoons boiling water
Combine mincemeat, pecans and fruit. Sift flour, sugar and salt together. Add to fruit and nuts. Mix and stir well. Combine eggs, oil and vanilla. Add to dry mixture. Dissolve soda in boiling water and add to mixture. Mix well. Pour into foil lined pans. Bake 1 1/2 hours in a 300° oven. Use a 9 by 5 inch loaf pan, 7 1/2 inch tube pan or 10 by 13 inch baking pan. Makes 2 loaves. (Mrs. Howard, Galesburg, Illinois)
3/4 cup shortening or part butter
1 1/2 cups sugar
2 eggs
3 cups flour
1 1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon allspice
1 cup chopped raisins
1 cup chopped dates
1/2 cup chopped figs
3/4 cup English Walnuts
1 cup candied fruit, including candied cherries, mixed
2 cups applesauce
Cream butter or shortening with sugar and spices. Cream until light. Sift flour, soda, and salt together (reserve 1/3 cup flour to dredge fruits). Beat eggs until light and add alternately with remaining flour until well blended. Stir in dredged fruit and applesauce. Bake in a well greased 10-inch tube cake pan (grease pan, then cut waxed paper to line it and grease again. Bake in a slow oven (325°) until done or about 1 hour. Can be baked several weeks before needed and stored in a tight container. Baste or spoon fruit juice or orange juice on a few times to keep moist.
1 pound shelled pecans
1 pound pitted dates
3/4 pound candied cherries
1 pound candied pineapple
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
Combine nuts and fruit in small bowl. Sift flour, salt, sugar and baking powder over fruit. Mix well with hands. Beat the eggs and add to mixture. Blend well. Pack into small paper baking cups, filling them full. Bake in a slow oven (300°) about 40 minutes. Will make about 30 cups in muffin tins. (Mrs. Eva Miller, Waterloo, Iowa)
3 grapefruit
1 1/2 cups miniature marshmallows
1 1/2 cups candied fruits
1 cup raisins
3/4 cup coarsely chopped nuts
2 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Cut grapefruit in half and ream halves, being careful not to damage shells. Scrape out loose membrane with spoon. Measure one cup grapefruit juice into a sauce pan. Add marshmallows and heat until these are melted. Stir in candied fruits, raisins and nuts. Blend remaining ingredients and mix well. Pack into grapefruit shells, cover tightly with foil or saran wrap and chill at least two days. Bring to room temperature before serving. To serve, cut each grapefruit in half. (Mrs. William Swallom, Cedar Rapids, Iowa)
2/3 cups evaporated milk
2 cups miniature marshmallows
6 tablespoons frozen orange juice
3/4 cup dates, cut up
3/4 cup raisins
1 cup broken walnuts
1 cup mixed candied fruit
1/4 cup candied cherries
4 cups finely ground Graham Cracker Crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg, less if desired
l/2 teaspoon cloves
Into a three quart saucepan put milk, marshmallows and undiluted frozen orange juice concentrate. Stir over medium heat until marshmallows melt. Remove from heat and stir in dates, raisins, walnuts, candied fruit and cherries. Stir in graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a waxed paper loaf pan. Cover tightly. Chill 2 days.
2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon vanilla
3 medium bananas
2 eggs
1 cup cooked prunes
1/2 cup chopped walnuts
Sift dry ingredients together into large bowl. Add shortening, milk and vanilla. Mash bananas (should be about one cup) and add. Beat with electric mixer at medium speed for two minutes or beat vigorously by hand. Scrape bowl frequently. Add eggs and beat two minutes more. Cut primes into small pieces. Stir prunes and walnuts into batter by hand. Pour into greased and floured loaf pan, 13 by 9 inches. Bake at 350° for 35 to 40 minutes. When cool spread with frosting.
2 cups sugar
2 eggs
1 cup butter
2/3 cup water
1 cup grated pineapple
1 cup grated raw carrots
1 cup white seedless raisins
1 cup chopped nuts
1 teaspoon lemon flavoring
1 level teaspoon soda
1 teaspoon baking powder
3 1/2 cups flour
2 tablespoons pineapple juice
Powdered sugar
Cream butter and sugar. Add eggs, add water. Add soda to pineapple and juice (pineapple is measured undrained, a small can is all that is necessary). Add carrots then half the flour sifted with the baking powder. Put raisins and nuts with remainder of flour and add to batter. Add lemon flavoring and bake in a moderate oven (350°) for one hour. Before using, frost with the 2 tablespoons pineapple juice mixed with powdered sugar. (Mrs. Paul Hueneman, Waukon, Iowa)
Vigorously beat the following together until well blended and fluffy:
1/4 cup soft butter
2 tablespoons cream
1 tablespoon lemon juice
3 cups powdered sugar
(Mrs. John Behrends, Monticello, Iowa)
1 stick margarine
1 cup granulated sugar
2 eggs, separated
1 tablespoon molasses (generous)
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon soda
1 teaspoon baking powder
1 cup milk, part prune juice if desired
2 cups cake flour
1 cup cooked prunes
1 cup raisins or currants
1/2 cup nutmeats
Cut up prunes and set aside. Cream margarine with sugar, add egg yolks, then molasses. Sift dry ingredients, and alternate with the milk. Add prunes, raisins, nuts, and fold in egg whites. Bake in three layers in a moderate oven 30 to 35 minutes. (Evelyn Madsen, Walker, Iowa)
1 1/4 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons butter
1/2 cup brown sugar, packed
Number 2 size can pineapple chunks
1/3 cup soft shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla
1/2 cup pineapple syrup
Melt 3 tablespoons butter in 8 by 8 by 2 inch cake pan. Sprinkle with 1/2 cup brown sugar. Arrange pineapple in bottom of pan. For cake, cream sugar, shortening, egg and vanilla until light and fluffy. Blend in flour and mix in thirds and pineapple juice in halves. Spread batter over pineapple. Bake 1 hour at 350°. Cool 10 minutes. Invert on serving plate. Baking powder, salt, cinnamon, nutmeg and cloves are sifted together with flour.
Chop one cup of dates and cover with 1 1/4 cups of boiling water and let stand until cool.
3/4 cup shortening
1 cup granulated sugar
2 eggs
2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa
1/2 cup chopped nuts
6 ounce package chocolate chips
l/4 cup granulated sugar
Cream shortening and sugar. Add eggs and beat well. Sift flour, soda, salt and cocoa. Add sifted dry ingredients alternately with date water mixture to creamed butter and sugar mixture. Pour batter into a greased and floured 9 by 12 inch pan and sprinkle a topping made of the nuts, chocolate chips and sugar mixed together. !/2 or 1 teaspoon of cinnamon could also be used. Bake at 350° for 35 minutes. Lower temperature by 25 degrees for a glass pan. (Mrs. Forrest Burmeister, Stockton, Iowa)
1 cup buttermilk
3/4 cup vegetable oil
2 unbeaten egg yolks
1 cup white sugar
1/2 cup cocoa
2 cups flour
1 tablespoon soda
1 teaspoon salt
1 cup white sugar
3/4 cup boiling water
Mix buttermilk and vegetable oil together very well. Add egg yolks and sugar and mix well. Sift flour, cocoa, soda, salt and the other cup of sugar a couple of times and add a little at a time. Fold boiling water into the batter gently, but very quickly. Bake at 325° for one hour. (Mrs. H. M. Clark, Waterloo, Iowa)
1/4 pound white chocolate
1/2 cup hot water
1 cup butter or margarine
1 cup sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted cake flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
1 cup flaked coconut
1 cup chopped pecans
Melt chocolate in the half cup of hot water. Cool. Cream together the butter and sugar until fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Add the cooled melted chocolate mixture and vanilla. Sift the flour, soda and salt together and add alternately with buttermilk. Do not over beat. Fold in the stiffly beaten egg whites. Gently stir in the pecans and coconut. Bake in 3 nine inch layer greased and floured or paper lined cake pans at 350° for 25 to 30 minutes. Do not over bake! Cool layers completely before frosting with either Vanilla Coconut Icing or White Chocolate Icing.
2/3 cup evaporated milk
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
3 egg yolks
1 cup flaked coconut
1 cup chopped nuts
Combine the milk, sugar, butter, vanilla and egg yolks. Cook over low heat, stirring about 15 minutes. Remove from heat and add the coconut and chopped nuts. Beat until creamy.
6 ounces white chocolate
1/8 teaspoon salt
2 tablespoons butter
1 1/2 cups powdered sugar
1 tablespoon hot water
1 egg yolk
1/2 teaspoon vanilla
Melt white chocolate over hot water. Blend in sugar, salt and 1 tablespoon hot water. Add egg yolk and beat well. Blend in butter, one tablespoon at a time and beat thoroughly. Stir in vanilla. If not firm enough, add enough powdered sugar to obtain desired consistency. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)
1 cup brown sugar
2 tablespoons cocoa
2 tablespoons butter or margarine
1 cup sour milk (or buttermilk)
1 teaspoon soda
1 1/2 cup pre sifted flour
1 teaspoon vanilla
Bake in a greased 9 inch pan in a slow oven (about 275°) for 40 minutes or until the cake pulls away from the side of the pan. Frost with Fudge frosting.
1 cup sugar
1/4 cup milk
1/4 cup butter or margarine
1/4 cup cocoa
1 teaspoon vanilla
Mix sugar, butter or margarine, cocoa, and milk. Bring to a boil. Hold a rolling boil for one minute. Add vanilla after removing from heat and beat until consistency for spreading. This can be hurried by beating with pan setting in cold water but watch carefully as it reaches the spreading stage very quickly in cold water. (Mrs. Theodore Becker, Cedar Rapids, Iowa)
1 cup sweet cream, whipped
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons baking powder
Whip cream until firm. Drop in eggs. Whip until light as foam. Add sugar gradually and beat again. Add salt and vanilla, whip in flour and baking powder a little at a time. Bake at 350° for 20 to 30 minutes. Frost with icing of choice.
1 1/4 cup boiling water
1 cup quick Quaker Oats
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Put boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy and gradually add sugar. Beat until fluffy. Blend in vanilla and eggs. Stir in oats. Sift flour, soda, salt and spices. Add to creamed mixture and mix well. Pour in well greased and floured 9 inch square pans. Bake at 350° for 50 to 55 minutes. Use broiled frosting.
1/4 cup butter melted
1/2 cup brown sugar
3 tablespoons half and half
1/3 cup chopped nuts
3/4 cup shredded coconut
Combine ingredients and spread over cake. Broil until bubbly. (A rural Chelsea Listener)
3/4 cup sifted cake flour
4 tablespoons cocoa
1 1/4 cup egg whites
1/4 teaspoon salt
1 1/4 cup sifted sugar
1 teaspoon cream of tartar
1 teaspoon vanilla
Sift flour, cocoa and sugar together six times. Beat egg whites until foamy throughout. Add salt and cream of tartar to egg whites. Continue beating until eggs are stiff enough to hold a peak. Fold in vanilla. Sift 2 or 3 tablespoons dry ingredients at a time over the egg whites. Fold in lightly until all is used Pour batter into ungreased tube pan. Cut through batter with a spatula to remove air bubbles. Bake at 350° for 50 to 70 minutes. Cool in pan. Makes a 10 inch cake.
2 cups egg whites, at room temperature
1 1/4 cups white sugar
1 1/4 cups powdered sugar, sifted
1 1/4 cups cake flour
1 heaping teaspoon cornstarch
Sift sugars, flour and cornstarch 6 times. Beat egg whites with a few grains of salt and 3 tablespoon cold water. Keep beating and add a heaping teaspoon cream of tartar and 1 teaspoon almond extract. When the eggs hold peaks, beat in sifted, dry ingredients a little at a time. Beat by hand with a wire spatula or whisk. Bake 35 to 40 minutes at 325° in a pre-heated oven using an ungreased angel food cake pan.
1 cup sugar
1/2 cup water
1 cup crushed pineapple, undrained
3 ounce package cherry gelatin
2 cups Whipping Cream or Dream Whip
Bring sugar, water, pineapple and gelatin to a boil. Simmer 10 minutes, stirring occasionally. Chill until partially set (approximately 2 hours, almost a rubbery consistency), then fold in cream, whipped stiff (or Dream Whip prepared according to directions). Slice one large round angel food cake into 3 round slices. Spread filling between layers and cover top and sides. Fill center hole hi cake with marshmallows and put filling over this. If you have enough filling, fill the hole with filling. Chill for 4 hours or overnight. It's even better when frozen. To freeze, put cake on foil covered cardboard and put in freezer, unwrapped until topping is somewhat hard, then wrap in foil or plastic and return to freezer. (Mrs. James Jefferies, Vinton, Iowa)
1 cup margarine
2 cups sugar
2 eggs, well beaten
3 cups flour
2 teaspoons cinnamon
1 teaspoon soda
1 cup cold coffee
4 cups pared and diced apples
1 cup brown sugar
1 cup chopped nuts
Whipped Cream
Cream margarine and sugar. Beat eggs and add to creamed mixture. Sift flour, cinnamon and soda. Add alternately with coffee. Add apples. Put in greased 13 by 9 by 2 inch pan. Combine brown sugar and nuts, stir well and sprinkle over top. Bake at 350° for 50 to 55 minutes. Serve with a dash of whipped cream. (Mrs. Gladys Coobs, Iowa City, Iowa)
1 3/4 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine
1 cup granulated sugar
4 eggs, unbeaten
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
Sift cake flour, baking powder and salt together twice and set aside. Cream butter until light and fluffy. Add sugar slowly and beat hard. Continue beating until the butter sugar mixture resembles whipped cream, then add whole eggs, one at a time, beating well after each addition. Stir in about half the flour mixture. Add the flavorings and remaining flour and mix by hand or at lowest speed on mixer. Pour the batter into a 9 by 5 by 3 inch greased loaf pan (or lined with baking paper). Cut through the thick batter several times with a knife to break large air bubbles. Bake at 325° for one hour to one hour and ten minutes. Top will have a rough crack. Remove from pan immediately by gently turning cake onto one side. Cool right side up on cake rack. (Mrs. Delmer Lendt, Clarence, Iowa)
Soak 1/2 cup poppy seed and 1 cup milk together in a small dish for two hours. After poppies and milk have soaked together for two hours, you may proceed by assembling the following ingredients:
3/4 cup butter or margarine
1 1/2 cup granulated sugar
2 cups sifted flour
1 1/2 teaspoon baking powder
1 teaspoon lemon or vanilla extract
4 egg whites, beaten stiff
Cream margarine and sugar together. Add milk and poppies alternately with flour and baking powder mixture, then beat at medium mixer speed for 2 minutes. Add extract. With rubber spatula, fold in beaten egg whites just until mixed. Pour into either of the following greased and floured pans: Three 8 inch round cake pans or one 10 by 15 inch jelly roll or sheet pan. Bake at 325° until cake pulls away from side of pan or about 40 minutes.
3 1/4 ounce package vanilla pudding
2 cups milk
1/3 cup sugar
4 egg yolks
1/2 cup chopped nuts
Cook according to package directions until mixture thickens. Add walnuts. Spread between layers and on cake top, letting filling drop down cake sides, or spread over sheet cake.
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup coconut
Melt butter. Stir in brown sugar and coconut. Cool. Crumble over filling on top layer of cake or sheet cake. The sheet cake may be cut like bars in one by two inch pieces. (Grace Hartman, Greeley, Iowa)
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 eggs
3/4 cup apple butter
1 teaspoon vanilla
1 cup sour cream
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
l/2 cup chopped nuts, optional
Sift flour, baking powder, soda and salt together and set aside. Cream margarine and sugar together. Add eggs one at a time and beat until light and fluffy. Blend apple butter and vanilla into creamed mixture. Add sour cream alternately with sifted dry ingredients. Spread half
of batter in greased and floured 13 by 9 by 2 inch pan. Mix brown sugar, cinnamon, nutmeg and nuts well and sprinkle half the mixture over batter in pan. Pour remaining batter in pan and sprinkle rest of brown sugar mixture over batter and bake at 350° for 40 to 45 minutes. Serve warm or cold as is or with Ice Cream or Whipped Cream. (Nita Slifer, Waterloo, Iowa)
2/3 cup lard or margarine
2 cups brown sugar
3 eggs, beaten
1 cup sour milk or buttermilk
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 cup chopped dates
1/2 cup chopped nuts
Mix in the order given. Bake at 350° until done. Frost with date frosting made of 2/3 cup brown sugar, 2/3 cup cream, 2/3 cup dates, chopped. Boil till thick then add 1/2 cup chopped nuts. Cool and frost cake. (Mrs. Selma E. Kahle, Guttenberg, Iowa)
3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 3/4 cups sugar
3 eggs, well beaten
1/2 cup orange juice
1 tablespoon lemon juice
Grated rind of one orange
1/2 cup water
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Mix fruit juices, orange rind and water together. Add sifted dry ingredients and liquid alternately in small amounts and beating well after each addition. Pour into greased pans and bake in a moderate oven (350°) for 30 minutes. Makes three 8 inch layers. Cool, Spread Orange Marmalade Filling between layers. Frost top and sides with Seven Minute Icing.
1 1/2 cups orange marmelade
1 cup chopped walnut meats
Combine and spread between layers of cake and ice with fluffy Seven Minute Icing. (Mrs. John Corbett, Dubuque, Iowa)
3/4 cup finely crushed graham cracker
1 tablespoon sugar
2 tablespoons butter, melted
One 3 1/4 ounce package regular vanilla or coconut pudding mix
1/2 cup sugar
1 cup milk
3 large (8 ounce) packages cream cheese, softened
3 eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 teaspoon nutmeg, optional
1/4 teaspoon salt
Combine graham cracker crumbs, the 1 tablespoon sugar and 2 tablespoons melted butter and dust a greased nine inch spring form pan with the mixture, reserving a little for the top. Combine pudding mix and the half cup sugar and milk in a saucepan and cook according to package directions. Cover surface with wax paper. In a large bowl, beat cream cheese until fluffy, using low speed on mixer. Add egg yolks and beat well. Add lemon juice, vanilla, nutmeg and salt and then last the cooked pudding. Beat egg whites till soft peaks are formed Fold eggs into cream cheese mixture. Pour over Crumb mixture in pan. Top with reserved crumbs. Bake at 425° for 30 minutes or until center is set. Cool to room temperature and then refrigerate until 30 minutes before serving.
3 eggs
1/4 cup sugar
1 pound cottage cheese, whipped smooth
1/2 cup sugar
1/4 cup flour
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 pint sour cream
pinch of salt
Separate eggs. Beat whites and add 1/4 cup sugar gradually. In a large bowl, mix cottage cheese, egg yolks and 1/2 cup sugar till smooth. Add flour, flavorings, sour cream and salt. Add beaten egg white. Pour batter over crushed graham crackers in spring form pan. Bake at 375° for one hour.
30 graham crackers, crushed
1 stick margarine
4 tablespoons powdered sugar
Mix as a crumb mixture. Place three fourths in bottom of 9 by 13 inch
pan. Reserve a few crumbs for topping
1 package lemon jello
3/4 cup hot water
1/2 pound cream cheese
1 cup sugar
2 teaspoons vanilla
1 can evaporated milk, chilled and then whipped or 1 package Dream Whip, prepared
Dissolve lemon jello in hot water and cool. Beat jello, cream cheese, sugar and vanilla together and beat until well blended. Whip evaporated milk or Dream Whip and fold in. Pour over crumbs in pan. Sprinkle reserved crumbs over top. Chill till set.
Seven 3 ounce packages Cream Cheese
Juice of 1 lemon
2 teaspoons vanilla
1/4 teaspoon salt
1 3/4 cups granulated sugar
3 tablespoons flour
5 eggs, separated
1 pint sour cream
Soften cream cheese in a large bowl. Add lemon juice, vanilla and salt and blend. Mix 1 1/4 cups sugar with the flour and add to cheese mixture a little at a time, stirring until all blended. Stir in egg yolks one at a time and beat lightly. Add sour cream. In another bowl, beat egg whites until foamy with remaining sugar. Beat until stiff. Gently fold whites into cheese mixture with an up and down motion. Pour into a nine inch greased spring form pan. Bake at 300° for one hour and fifteen minutes. Turn off heat but do not open oven door at least another hour. Will freeze very well.
1 package Zwieback
1 cup sugar
1/2 cup butter
8 tart apples, pared, cored and sliced
1/2 cup heavy cream, whipped
Crush or grind Zwieback and mix with sugar. Brown butter slowly in heavy frying pan, but do not burn. Stir into crumb mixture. Cover bottom of greased casserole with layer of crumbs, then layer of sliced apples. Repeat layers of crumbs and apples until all are used finishing with a layer of crumbs. Bake in a 325° oven for one hour and fifteen minutes or until crusty. Serve with whipped cream shown in ingredient list. Serves eight.
First cakes and now pies. Pies have always been at the top of my favorite dessert list. This collection of pie recipes, most of which have not been offered before, have been submitted with the hope that the happiness they have already caused will now be shared by you. Oddly enough, the first recipe is not really a pie at all. The Ozark Pie is a sad looking thing after it's baked, but don't let that relaxed shape alarm you. It's delicious.
1 egg, beaten well
3/4 cup sugar
1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unpeeled apples, cut up
1/2 cup chopped pecans
Flour and butter an 8 inch square pan. Add sugar to beaten egg with an electric mixer gradually, beating until it is thick. Sift flour, baking powder and salt together. Add to beaten egg mixture. Fold in apples, and add pecans. Bake 30 minutes at 350°. This will be only one to two inches thick after baking and quite light. (Mrs. Edward P. Manning, Dubuque, Iowa)
Spread stewed apples sliced thin on unbaked pie crust. Sprinkle with sugar and mix:
2 heaping tablespoons flour
2 heaping tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Blend with 1/2 pint light cream. Pour over apples and bake 15 minutes at 450°. Then reduce heat to 350° and continue baking until topping is slightly brown.
l1/^ cups brown sugar
2 tablespoons flour
1A teaspoon salt
1 teaspoon pumpkin pie spice or cinnamon
2 cups milk
1 cup cooked raisins
2 eggs
Cook sugar, flour, salt, spices and milk over low heat, stirring to keep from sticking. When thick, remove from heat and add beaten egg yolks to which a little water has been added. Add raisins and cook for five minutes more. Put in a baked pie shell. Cover with beaten egg whites. Brown at 325° (A Daily Listener in Oquawka, Illinois)
4 cups (1 quart) fresh berries
2/3 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup cream or half and half
Unbaked nine inch pie shell
Put berries in unbaked pastry lined pie pan. Mix remaining ingredients together and pour over berries. Bake at 400° for 35 to 45 minutes. Serve warm or chilled with whipped cream. (Iowa City Listener)
9 inch unbaked pie shell
4 egg yolks
2 3/4 cups milk
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
Juice of two lemons, and yellow part of rind, grated
Mix sugar, flour and salt together. Stir egg yolks and milk together and add to dry ingredients. Stir in lemon juice and lemon rind. Mix well and put in pie shell. Bake at 425° for 20 minutes and then 350° to 375° for the rest of the time, approximately 40 minutes, or until it feels firm to the touch. Beat the four egg whites with a pinch of salt and 3 tablespoons sugar until they stand in peaks. Spread over baked pie and brown lightly in oven. Coconut can be added before you put meringue on top of pie and also sprinkle some on top of meringue. (Mrs. }. W. Wymer, Cedar Rapids, Iowa)
1 cup brown sugar
1 tablespoon flour
1 egg, well beaten
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1 cup water
1 cup flour
1/2 cup light brown sugar
1/2 teaspoon cream of tartar
1 teaspoon soda
2 tablespoons butter
2 tablespoons lard or vegetable shortening
The first column of ingredients makes the filling and the second group makes the topping. Combine the ingredients for the filling in the order given, mixing after each addition and add the water very gradually. Bring to a full rolling boil, then set aside to cool. Combine ingredients for the topping, using hands to blend. Pour the cooked liquid into the unbaked pie shell and top with crumbs. Bake at 350° for 40 minutes or until firm. (Agnes Hadacek, Cedar Rapids, Iowa)
2 tablespoons unflavored gelatin
1/4 cup sugar
1 quart commercial eggnog
1 cup whipping cream
1 egg white, stiffly beaten
1/4 teaspoon nutmeg
4 teaspoons rum flavoring
Ten-inch pie shell, baked
Combine gelatin and sugar in double boiler. Stir in one cup cold eggnog. Let stand five minutes. Stir over boiling water until the gelatin is dissolved. Remove from heat. Add remaining eggnog, nutmeg and rum flavoring. Let cool until partly set. Fold in one egg white, stiffly beaten. Fold in whipped cream. Pour into baked pie shell and chill. Decorate with red cinnamon candies and green leaf candy to look like holly. (Mrs. Carl Kantz, Moline, Illinois)
1 envelope plain gelatin
1/4 cup dairy eggnog
1 1/2 cup dairy eggnog
3 eggs, separated
1/2 cup sugar
1/2 teaspoon vanilla
Soak gelatin in 1/4 cup cold eggnog. Heat other eggnog in top of double boiler. Beat egg yolk and mix with half of sugar and stir into eggnog in double boiler and cook till mixture coats spoon. Add gelatin and stir until dissolved. Cool. Beat egg whites and add rest of sugar and vanilla. Mix two mixtures together and then let set until they begin to congeal. Pour into baked pie shell (large ten-inch size). Top with whipped cream if desired or top with grated chocolate.
4 eggs, beaten light and frothy
3 tablespoons melted butter
1 1/3 cup white corn syrup
1 1/3 cup light brown sugar
Dash of salt
1 teaspoon vanilla
3 tablespoons all purpose flour
2 cups unchopped walnuts
This makes two nine inch pies. Mix in eggs, butter, corn syrup, brown sugar and salt. Stir in vanilla. Sprinkle flour over mixture. Beat thoroughly until mixture is nice and smooth. Add walnuts. Pour into two 9 inch pastry lined unbaked pie shells. Bake 30 minutes at 375° then reduce heat to 300° and bake 20 to 25 minutes until when tested, a knife comes out clean. Cool.
35 Vanilla Caramels
1/2 cup water
1/4 cup margarine or butter
2 slightly beaten eggs
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup pecans
8 1/2 inch unbaked pastry shell
Melt caramels, water and margarine or butter in top of a double boiler. Stir frequently until caramels are melted and sauce is smooth. Mix eggs, sugar, salt and vanilla. Gradually add the caramel sauce, mixing well. Add pecans. Pour into pastry shell. Bake 400° for 10 minutes and then reduce heat to 350° and bake 20 minutes more. The filling will appear to be very soft while hot, but it comes firm as it cools. (Mrs. Walter Beiner, Tripoli, Iowa)
3 eggs, beaten
2/3 cup sugar
1 cup brown sugar
2/3 cup quick oatmeal
2/3 cup coconut
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup chopped pecans
Combine well beaten eggs with ingredients in order given. Pour mixture into 8 inch unbaked pie shell. Bake 30 minutes in a 375° oven. Serve with or without whipped cream. (Mrs. Leonard J. Brandmeyer, Rock Island, Illinois)
1/3 cup butter
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
1 nine inch pie shell, lightly baked
1 package Whip 'N Chill Vanilla Dessert Mix
4 ounce Jello Butterscotch Instant Pudding Mix
1 1/4 cup cold milk
1 cup cold water
Combine butter and sugar in pan. Cook and stir until sugar melts and mixture bubbles vigorously. Remove from heat and stir in pecans. Spread mixture over bottom of lightly baked pie shell. Bake at 425° for five minutes or until mixture bubbles. Cool. In a small, deep narrow bowl, combine dessert mix, instant pudding mix, milk and water and blend well. Whip at high speed of electric mixer until smooth and creamy, about five minutes. Pour into cooled pie shell and chill three hours or more. Sprinkle some chopped pecans over top or decorate with whole pecans. (Mrs. Ernest Von Sprecken, Oxford Junction, Iowa)
1 cup chopped dates
1/2 cup chopped pecans
2 egg yolks
1/2 cup soft butter
1 cup sugar
4 tablespoons milk
2 beaten egg yolks
Mix dates and pecans with egg yolks. Add butter, sugar, milk and beaten egg whites. Bake in an unbaked pie shell same as pumpkin pie.
21 cream filled chocolate cookies
2 1/2 tablespoons butter
24 large marshmallows
1/4 cup milk
1 1/2 ounces Creme De Cocoa, Clear
1 1/2 ounces green Creme De Menthe
1 cup cream, whipped
Crush chocolate cookies and roll into crumbs. For best results, use blender. Add butter to crumbs. Press most of mixture into bottom of oblong baking dish, reserving some for topping. Melt marshmallows and milk in top of double boiler. Let cool to lukewarm. Stir in Creme De Cocoa and Creme De Menthe. Let set, thoroughly mixed and cooled. Stir in whipped cream. Put mixture into crust and sprinkle remaining crumbs on top. Refrigerate at least overnight.
1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
4 tablespoons butter
Mix crumbs, sugar and butter and press into a 9 inch pie tin or square pan. Bake at 375° for 5 or 6 minutes. 1/4 cup powdered sugar can be
used instead of white sugar, eliminating baking.
1/2 cup butter
3/4 cup sugar
3 eggs
2 squares unsweetened Chocolate
1 regular bar German Sweet Chocolate
1 teaspoon mint flavor
1 cup heavy cream, whipped
2 tablespoons powdered sugar
1/4 teaspoon mint flavor
Melt unsweetened chocolate and German chocolate and cool. Cream butter and sugar until like whipped cream. Beat eggs very light. Blend in chocolates and mint flavor. Add egg and chocolate mixtures together to sugar and butter mixture and beat well. Turn into crust that has been cooled. Refrigerate. When ready to serve, top with cream, powdered sugar and 14 teaspoon mint flavor mixed well.
1 envelope Knox Gelatin
1/3 cup cold water
1/2 cup sugar
3 well beaten egg yolks
2/3 cups light corn syrup
1 teaspoon nutmeg
Pinch of salt
1/2 cup dark rum
1 cup whipped cream
Semi-sweet chocolate, grated
Dissolve gelatin in cold water. Add sugar. Put in double boiler over boiling water and cook until dissolved. Add egg yolks and cook until thick. Beat in light corn syrup, nutmeg and salt in an electric mixer ten to fifteen minutes. Add cooled gelatin mixture and rum. Fold in whipped cream. Place in graham cracker crust and grated semi-sweet chocolate over the top. Refrigerate. Best when prepared one or two days before using. (Mrs. Allen Habeger, Elgin, Iowa)
1 envelope unflavored gelatin
1 cup sugar
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup rum
6 ounces semi-sweet chocolate bits
1 cup heavy cream
1 teaspoon vanilla
Deep 9 inch Graham Cracker Shell
In top part of double boiler, mix gelatin, 1/4 cup sugar and salt. Beat in egg yolks, milk and rum. Cook over boiling water, stirring until slightly thickened. Remove from heat and stir in chocolate until blended. Chill until thickened but not set. Beat egg whites until foamy.
Gradually add 1/2 cup sugar and beat until very stiff. Fold into chocolate mixture. Whip cream, adding remaining sugar and vanilla until stiff. Alternate two mixtures in shell. Chill until firm. (Mrs. Don Lane, Cedar Rapids, Iowa)
3 egg yolks
1/2 cup sugar
1 1/4 cups cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1 teaspoon ginger (or less)
1 1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 tablespoon or 1 package plain gelatin, dissolved in 1/4 cup cold water
3 stiffly beaten egg whites
1/2 cup sugar
1 nine inch baked pie shell
Beat egg yolks until thick and add l/2 cup sugar. Add pumpkin, milk, salt, and spices and cook over low heat until thick. Add softened gelatin and stir until gelatin is dissolved. Add egg whites beaten with Vi cup sugar. Pour into cooled crust and chill. If desired, top with whipped cream. Can use crumb crust. (Mrs. Clyde Kemp, Eddyville, Iowa)
4 eggs, beaten
1 1/2 cups sugar
1/2 cup dark corn syrup
1 teaspoon ginger
1 1/2 teaspoon nutmeg
2 teaspoons cinnamon
Pinch of salt
1 quart milk
One 2 1/2 size can pumpkin
Two 9 inch unbaked pie crusts
Mix all but the milk and pumpkin together. Add milk and pumpkin and mix well. Pour into pie crusts and bake one hour at 375°.
1 1/2 cups cooked or canned pumpkin
1 1/2 cups milk
2 eggs, beaten
1 cup honey
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped black walnuts
9 inch unbaked pie crust with high sides
Combine pumpkin, milk and eggs. Stir in honey, salt spices and walnuts.
Pour into crust and bake at 450° for 10 minutes. Turn heat to 350° and bake until filling is firm in center, about 40 minutes. Top with sweetened whipped cream.
1 cup cooked mashed pumpkin
1 1/4 cups sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 cup whipped cream, whipped
Mix pumpkin, sugar, salt, ginger and nutmeg. Fold in whipped cream. Spread one pint of soft vanilla ice cream on a baked pie shell. Pour pumpkin mixture on top. Freeze at least two hours. Serve with Butterscotch Sauce.
Mix 1 1/2 cups brown sugar, 1/2 cup white corn syrup and 1/4 cup butter and bring to a boil. Stir in 1/2 cup cream and 1 teaspoon vanilla.
2 cups persimmon pulp
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon grated lemon rind or 1 tablespoon lemon juice
Dash of salt
2 tablespoons butter
2 egg yolks
2 egg whites
4 tablespoons sugar
1 teaspoon vanilla
Blend pulp, sugar, mace, lemon rind or juice and salt and cook slowly in a heavy stainless steel pan. Add small amount to butter and egg yolk mixture which has been blended and beaten well. Then blend all together. Cook and stir until slightly thickened. Cool somewhat, until partly set. Beat egg whites with 4 tablespoon sugar and vanilla and spread over top. Place in oven about 15 minutes or until browned. (Ruth Hoffman, Cedar Rapids, Iowa)
1 cup whole cranberries
1/2 cup brown sugar
1 package orange jello
1/2 cup nuts, ground fine
1/2 pint whipping cream or Dream Whip
24 vanilla wafers
Boil cranberries and brown sugar until cranberries are soft. Add orange jello and let set till cool. Add nuts. Whip cream stiff but not dry. Fold cranberry mixture into whipped cream (not visa versa). Line a nine inch pastry pan with vanilla wafers. Turn cranberry mixture into vanilla wafer lined pan and let set until firm. (Mrs. Jessie Oppedahl, Webster City, Iowa)
1 package Dream Whip, prepared as
Graham Cracker Crust
1 can mandarin oranges, undrained
1 package Orange Jello
Bring mandarin oranges, juice and all to a boil. Add orange jello and stir well until dissolved. Chill till starts to set. Fold into Dream Whip. Pile into crust, sprinkle generously with coconut and refrigerate. (Mrs. Harry Yunker, LaCrosse, Wisconsin)
Pastry for 9 inch pie crust
2 cups dried apricots
1 cup orange juice
1 tablespoon cornstarch
1/2 cup light brown sugar, packed
Pinch of salt
2 tablespoons butter
Line a 9 inch pie pan with flaky pastry. Soak apricots in orange juice for 2 hours. Drain and reserve 2/3 cup of liquid. Blend cornstarch into the liquid. Add brown sugar and salt. Cook until thickens, stirring constantly. Put apricots into pastry lined shell and pour sauce over them. Dot with butter. Cover with lattice top. Bake at 400° for 15 minutes and then reduce heat to 325° and bake until pie browns.
1 package Lemon Jello
1/2 cup boiling liquid (juice from apricots)
2 egg whites
1 cup apricot pulp
1 cup whipped cream
Mash apricots or put them through a sieve. Pour hot liquid over gelatin and stir until dissolved. Beat egg whites stiff and add. Fold in apricot pulp and half of whipped cream. Pour into a baked pie shell and refrigerate until ready to serve. Garnish with remaining whipped cream at that time. (Mrs. Edna B. Clark, Winterset, Iowa)
Pastry for double crust pie
1 pound or 4 cups fresh cranberries
3 cups sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon allspice
Pinch of salt
2 tablespoons shredded or grated orange peel
1/4 cup water
1 1/2 cups raisins
Wash cranberries. Take out stems. Combine sugar, cornstarch, salt and spices in large saucepan. Add water, cranberries, orange peel and cover and boil for two minutes till cranberries are soft. Remove from heat. Add raisins. Put fruit in crust. Cover with top. Bake at 400° for 35 minutes or until brown.
Nine inch Graham Cracker Crust
32 large marshmallows
1 can (1 pound 4 ounces) crushed pineapple, drained (but reserve juice)
1 cup whipping cream
1 teaspoon vanilla
1/4 teaspoon salt
Heat marshmallows and 1/2 cup of the reserved pineapple juice over low heat, stirring constantly. Cool thoroughly. Reserve 1/2 cup pineapple for garnish. Fold remaining pineapple, whipped cream, vanilla and salt into pineapple mixture. Pour into graham cracker crust. Garnish with reserved pineapple. Refrigerate for at least one hour before serving. (Mrs. Earl Schocker, Maquoketa, Iowa)
Pastry for one pie
One 2 1/2 size can pear halves, drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 cups pear juice, adding water if necessary
1 tablespoon butter or margarine
1 teaspoon lemon rind
1 tablespoon lemon juice
1 cup flour
1/2 cup brown sugar
1/2 cup margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
l/2 cup nuts
Drain pear halves, reserving juice. While draining, combine sugar, cornstarch, salt, nutmeg and pear juice and water if necessary. Cook
over medium heat, stirring until thickened and clear. Take from heat and add butter or margarine, lemon rind and juice. Slice pear halves and arrange in crust. Cover with syrup and top with a mixture of the remaining ingredients. Bake at 425° for 20 to 25 minutes. Serve with whipped cream topped with nuts.
1 large can evaporated milk
1 cup sugar
Juice of 2 1/2 lemons, also some grated lemon rind
Graham cracker crumbs
Graham cracker sections, broken in halves
Chill one large can evaporated milk and whip until very stiff. Add sugar, lemon juice and lemon rind. Crush graham crackers and sprinkle in bottom of pie pan. Put graham cracker halves around pan and pour in filling. Sprinkle top with graham cracker crumbs and freeze. (Mrs. Frank J. Patterson, Washinton, Iowa)
3/4 cup sugar
1 1/2 cups fresh peaches
1 envelope unfavored gelatin
1/2 cup boiling water
1/4 cup cold water
1 tablespoon lemon juice
Dash of salt
1/2 cup cream, whipped
Mix peaches and sugar and set aside for 30 minutes. Soften gelatin in cold water and let set a few minutes. Dissolve softened gelatin in boiling water. Cool and add peach mixture to which lemon juice and a dash of salt have been added. Chill until partially set, then fold in whipped cream. Pour into baked pastry and chill thoroughly. Makes nine inch pie.
18 marshmallows
1/4 cup milk
1 cup heavy cream, whipped or 1 envelope prepared Dream Whip
3 cups drained fresh or canned sliced peaches (5 or 6 medium peaches)
9 inch graham cracker crust
Melt marshmallows in milk in top of double boiler. Cool until set. Beat until smooth. Fold in whipped cream (to which has been added a little sugar and vanilla). Fold in peaches. Pile into graham
cracker crust. Sprinkle a little graham cracker crumbs over top and chill several hours. Double recipe for a 9 by 13 inch pan. (Mrs. V. R. Stampe, Dubuque, Iowa)
3/4 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 egg yolks
3 tablespoons butter
6 ounce can frozen lemonade concentrate
Blend sugar, cornstarch and salt in a sauce pan. Add water and place over heat. Stir until mixture thickens. Reduce to simmer and cook one minute, stirring constantly. Remove and add egg yolks. Return and cook four more minutes. Remove from heat and add butter and lemonade. Pour into baked pie shell and chill well before serving. (Mrs. Barbara Henderson, Wellman, Iowa)
2 cups milk
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla
Scald milk in sauce pan. Combine sugar, cornstarch and salt in another pot and slowly add the scalded milk. Stir until mixture is thickened and is smooth, using medium heat. Blend small amount of mixture in with egg yolks. Cook five minutes. Cool.
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Juice from Number Two size can tart cherries plus water to make 1 cup
Mix sugar with cornstarch, cinnamon and nutmeg. Add liquid to dry mixture very slowly. Blend and cook over medium heat, stirring constantly until sauce is thick and clear. Add cherries, cool and spread over custard filling made above.
1/4 cup butter
2 tablespoons sugar
16 single graham crackers
Add sugar to butter. Make cracker crumbs out of graham crackers and pack into pie pan. Pour in the custard, then the glaze and chill pie in refrigerator before serving. (Mrs. Burdett Parsons)
10 ounce package frozen blueberries,
2 tablespoons sugar
2 tablespoons cornstarch
2 teaspoons lemon juice (1 teaspoon may be enough)
Mash blueberries, undrained. Add enough water to blueberries to make 1 cup. Combine blueberries, sugar and cornstarch in a small sauce pan. Cook until thickened and bubbly. Remove from heat and stir in lemon juice. Chill thoroughly.
8 ounce package cream cheese, softened
2 tablespoons sugar
3 1/2 ounce package Vanilla Whip 'N Chill Dessert Mix
9 inch graham cracker crumb crust
Beat cream cheese and sugar until fluffy. Prepare dessert mix according to package directions. Beat cheese mixture into dessert mix. Spread half of mixture in bottom of crust. Pour in blueberries and top with remaining cream cheese. With a knife, swirl in same manner you would if making marble cake. Chill.
1/3 cup sugar
2 tablespoons cornstarch
1 envelope unflavored gelatin
1/4 teaspoon salt
3 tablespoons cocoa
2 cups milk
3 beaten egg yolks
3 egg whites
1 teaspoon vanilla
1/3 cup sugar
Blend milk into sugar, cornstarch, gelatin, salt and cocoa. Cook over medium heat, stirring constantly until it thickens and comes to a boil. Remove from heat, add some to egg yolks then mix all together. Bring to a boil, cook and stir one minute. Cool 15 minutes. Beat egg whites and vanilla into soft peaks. Slowly add sugar and beat until soft peaks form. Fold in chocolate mixture, blend well. Pour into baked crust and chill before serving. (Connie Denault, Herscher, Illinois)
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts or pecans
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon lightly into 8 inch pie pan. To form a shell, build sides up half inch above the edge of pan. Bake at 300° for 50 to 55 minutes and cool.
4 ounce bar Baker's German Sweet
3 tablespoons water
1 teaspoon vanilla 1 cup whipped cream or Dream Whip
Stir chocolate in water over low heat until melted. Cool until thickened, add vanilla and fold whipped cream into chocolate mixture. Pile in shell and chill two hours.
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 envelope unflavored gelatin
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup heavy cream, whipped
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
3/4 cup flaked coconut
1/2 cup chopped mixed candied fruits
1/4 cup chopped almonds, toasted
Baked 9 inch pastry shell
Combine 1/2 cup sugar, flour, salt and gelatin in a saucepan. Gradually stir in milk and cook over low heat, stirring constantly, until mixture becomes very thick. Cool. Beat until smooth. Fold in flavorings and whipped cream. Beat egg whites with cream of tartar till soft peaks are formed. Gradually add V4 cup sugar, beating till stiff peaks form. Fold into gelatin mixture. Add coconut, fruits and almonds. Pour into pie shell and chill till firm about 2 hours or overnight. (Mrs. George Montgomery, Vinton, Iowa)
2 tablespoons butter, melted
1//3 cup granulated sugar
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup light corn syrup
1 teaspoon vanilla
1/4 to 1/2 teaspoon almond extract
2/3 cup packaged toasted coconut
Unbaked 9 inch pie shell
Blend butter, sugar and salt. Add eggs, syrup and extracts, stir well: Sprinkle coconut over bottom of pie shell and add filling. Bake 375° 40 to 50 minutes. Top with whipped cream. Sprinkle with toasted coconut.
Click here to go to the next section of favorites.
Click here to go back to the list of sections.
Click here to go back to the main page.


text:
Lorene Bouboushian
Thurs, Feb 5 from 11-1:30pm at the New Museum
In any class that I teach, my main interest is creating a temporary sense of community, often out of cross-sections of people who would never have an interest in each other. There is a kind of impurity in this—maybe I'm mixing oil and water, and never the twain shall meet. Or maybe I'm trying to mix ketchup and store-bought brownie mix. There's sweetener in both, but they don't belong together. But maybe they could taste really good, in a nasty kind of way.
To this end, my classes have garnered the participation of two babies, a theoretical musicologist and performance maker, a performance artist/sculptor/filmmaker, a street performer, a theater improviser from Australia, and a poet from Juarez.
This is a laboratory for those interested in exploration of sound, the voice, movement, light, and objects. We will engage with sound as vibration, light as heat, and the body and objects as visceral textures, all to be mixed and manipulated. Beginning with somatic visualizations and exercises as an entry point, we will move into creating an alternate world in the class itself. The room will be sprinkled with microphones, amps, different colored clip lights, various objects, and our bodies. Through creating and experiencing the environment, we will dilate and dwell in a blender of thoughts, feelings, and physical sensation. I invite students and performers of all stripes to take this on.
Matthew Gantt, experimental musician, will provide an interactive, installation-style aural environment with samplers, mics, objects, and kindness.
See video of my last CCC at www.lorenebouboushian.com/about/teaching
Photo: video still from Ying Liu, film oft r a n s f e r p o i n t [Kaia Gilje, Valerie Kuehne, Lorene Bouboushian
Lorene Bouboushian is a choreographer, vocalizer, and performance artist originally from rural Texas. She is thrilled to be back at CCC for a third go! Fascinated by the grotesque, the absurd, and the intimate, she utilizes "self-exposure and vulnerability in real, risky ways" [CultureBot, 2011]. She has shared work at Dixon Place, Danspace Project, JACK, Panoply Performance Lab, Outpost Artist Resources, and Grace Exhibition Space, as well as New York Live Arts as a Fresh Tracks Artist-In-Residence. She has also worked as a performer with Melinda Ring, Bruno Isakovic, luciana achugar, Lindsey Drury, Panoply Performance Lab, Daria Fain, and Kathy Westwater.
Lorene Bouboushian
HERE I AM?! [an inner/outer, inside/outdoors class]
My class is about the schism between
"here I am [with my organs/blood/bones]", "here I am [with my insecurities, insights, interests]" and "here I am [with the limited things you see of me]."
I enjoy utilizing imaginative visualizations of the body, as well as ideas grounded in my memory of Qi Gong, to open our bodies up through voice and movement.
Then BOOM!--We are improvising: making choices, relationships, and judgments all at once.
That "?!?!?" moment that occurs when our hidden, comfortable, and even somatically filled bodies suddenly have to "perform" is my linchpin.
We will navigate the surprising terrain of ourselves in relation to each other by "performing for" then immediately switching to "being with" each other, telling stories with our voices resonating in our kidneys, and re-performing ourselves and each other. Can we be "embodied" even as we ridicule ourselves, or talk about the shirt we got on sale at Beacon's?
We will open ourselves til we are disintegrated balls of confusion in hopes of hinting at integration of our personalities, performances, and vocalizing/moving bodies.
We will also work outside, so bring proper clothing for that. We will utilize the concept of "Derive," or free wandering on aesthetic impulse," as a basis for encountering the site, the humans, and each other. This will open up our possibilities for action and response. Babies welcome.
I am a performer, teacher, and performance-maker. My interests include music that makes me tick, sounding and rhythm, intimacy and shock, absurdity and humor, and what it means to perform our silly, paltry, emotional selves, and perform others. These have led me to create solo works presented at the Judson Church, Ulla's House, AUNTS, West End Theater, as well as New York Live Arts as a Fresh Tracks Artist. More recently, I have become more interested in improvisation that suggests comedy and vaudevillian traditions while experimentally challenging what performance is. This has led to performances at Panoply Performance Lab, Vaudeville Park, Grace Exhibition Space, Bizarre, the Delancey, and Muchmore's. All of my work has been informed by my experiences as a performer with Kathy Westwater, Daria Fain, and Lindsey Drury, and my work as a teacher. See more at www.lorenebouboushian.com or "Lorene Bouboushian" on Vimeo.

subset: commoncrawl


text:
"Can't I just stop by and look in the window?"
You're buying a house. You've even had that offer accepted on the house! But now, you're not allowed back in the house until the inspection. That doesn't seem quite fair? I mean, you're planning on buying it anyway, can't you take a look at the inside again?
This seems obvious but you actually have no right to go back inside the house without your real estate agent or without making an appointment. Plus, the seller can actually forbid you to see inside the home until either the inspection and/or the final walk-through.
I can't tell you how many buyers we've had that have peaked in windows, trespassed on the property, or even found open doors and windows to sneak into in order to take measurements or to show their friends and family the property.
This is illegal and it is considered trespassing.
We recently just had a homeowner who agreed to a mutual acceptance of an offer on their vacant home. A few days later I had a call from a neighbor that said they saw someone snooping around the house and crawling through a window. I called the homeowner to ask if they knew who this might be and they had no idea. So of course, I called the buyer's agent and asked if their buyer has been by to see the property. Surprisingly, the agent actually said yes, she told them they could go look at the property again.
Agents should know that without proper scheduling and permission, buyers are not allowed on the property or in the home before final closing unless the contract states otherwise.
Remember, the buyer does not own the property until the deed has been recorded with the county and all monies have been disbursed after final closing. Most contracts do stipulate that the buyer, along with the buyers agent and or inspector, is allowed back on the property for inspection purposes and the final walk-through, usually a couple days before closing. Other than that, the only thing a buyer legally can do is drive by the property, take pictures from the road or sidewalk or view it from the outside. They legally cannot go on the property or in the property without proper permission.
Although it has not happened to us, there have been sellers that have terminated the transaction because buyers were so nosy and trespassed on the property so much, the seller decided to terminate the transaction. Now, this is an extreme case, but it does lend to the gravity of the situation.
Just don't do it. If you want to get into the property go through the proper routes by calling your agent, setting up an appointment, and being as reasonable as possible. Most sellers won't mind buyers taking a second look at the property, especially if it's vacant, but go through the proper channels so that you don't get in trouble and don't risk losing the property.


text:
by Aimee
In this photo of Alfie when he was 9 weeks old.I took this photo because he cept on looking at me,he look so cute. So i grabbed my phone and took a picture.Im so glad i did
Comments for Alfie my Jack russell puppy x
Click here to add your own comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Visitors' Jack Russell Terrier Photos.


text:
September 30, 2017
Sara Larsen, Shayla Lawson & Sara Sutter
Saturday, September 30
7 pm
1223 NE ML King, Jr. Blvd.
Portland OR 97232
$5 suggested donation for the readers (no one turned away)
Shayla Lawson is (and / or, at times, has been) an amateur acrobat, an architect, a Dutch housewife, & dog mother to one irascible hound. She has written for Tin House, ESPN, Salon, The Offing, Guernica, and is the author of the forthcoming I Think I'm Ready to See Frank Ocean.
Sara Sutter is a poet based in Portland, OR. She's the author of the chapbooks O to Be Dragon & Sirenomelia, and she's slowly and semi-diligently at work on two more manuscripts. Sara helps curate the series P.U.R.R. - Poets United to Read, Rouse, & Resist.
from Merry Hell
you don't like my femme my bones my milieu of
manifesto you load yr aged stories with rape
but you lik e my rent , especially my back-rent
there are so many ways to BE GOOD
to not to to Hell.
to accept Paris. to marry it. to do duty.
to adhere patriarchs . to accept story ,
despite indignity.
there are so many ways to
static space
to not go to Hell.
this is not those ways & this is
NOT that story.
Hell, I'm Helen.
Sara Larsen
sounded like houndsteeth / crashing into one another on rain- coats / eclectic as the sound of rain- water / in Costa Rica: pst pst pst pst / or in Texas: yes. The scent of shaving cream, the scent of unwashed teeth, and I felt so / I felt so / so lightly full of openings / so much / stiffness jostling like locks / between train cars. Not like these borders / we / wish to beseech. You turned to me and said, I can't put my finger / on it but I might as well / stick a thumbtack in that map / and, cloud, / string you along through every vapor. This is how I know the rain / in Panama: says tsk tsk tsk tsk / and in Jamaica, reminded / me of lit transparent / plastic / parkas we pulled from the first / aid kit when the sky / poured like a lift of / tropical birds. The car was rented. Or we didn't have a car / we rode / the one-eyed mammal. The bus / sauntered lazily as a dew bead, he looked, he looked at us. He percussed / the books of his reflections for two / creatures tall & not quite / lean enough to eat / into like the rock- sands of Greece that pill into our skins the shape / of shadows behind cat hairs, and I do not / write about you for you / are not washed out.
Shayla Lawson
Golden Cowrie
Flamingo tongue with a Saturn-ringworm shape,
mainly very polished, part
abalone sea-ear,
probably named "cowrie"
for the fissure's resemblance to the vulva
of a sow, or the breast-implant-
function it would later
fill. The Romans called it
"porculi" for porcelain and little pig.
The Greeks, "a column, a spiral
staircase, a rococo
currency." Today they're
known as "turbans," "seizing Europe with the same
fervor as Tulipmania."
Nonetheless, cowries use
holes to breathe. "The raised parts" --
nervures and aureoles -- protect by hugging
"mantle lobes, labral portions," when
movement occurs. They live
on submerged reefs emerg-
ing suddenly and slide over them with ease.
Sara Sutter


text:
DISCLAIMER: All herein belong to CBS and its affiliates, not me. Not profit was made, no disrespect intended.
AUTHOR'S NOTE: My appreciation to the lovely and talented tremblingmoon, semi-beta reader and complete treasure. Thanks, sweetheart!
ARCHIVING: Only with the permission of the author.
The Blind Leading the Not So Blind
By Fewthistle
"Do you think that it's possible that they don't know that they're flirting?" Penelope Garcia, the resident tech goddess of the B.A.U., twirled her pink feathered pen between red tipped nails as she leaned on the edge of Derek Morgan's desk. The hour was late and the room was empty except for the four team members, and the passing, mercurial shadows of some of the office staff, leaving for the night.
"Please. A half-blind, eighty-eight year old nun could tell that they're flirting," Morgan replied, his handsome face sporting an incredulous look.
"And yet, there are none so blind as them that will not see. Ba-dum-dum. So, if they do realize what they're doing, do you think that either of them will ever get up the nerve to do anything about it?" Garcia queried, watching as the duo in question filled mugs of coffee on the far side of the bullpen.
"I've seen Prentiss take down a suspect by kicking his legs out from under him and putting a knee in his back, but ask JJ out? Ain't gonna happen, baby girl," Morgan mused, his eyes also fixed on the conversation taking place across the room, which, from where he sat, consisted mainly of shy smiles and longing glances. "What about JJ? Think she might finally want to find out if Emily's lips taste as good as they look?"
"You think Emily's lips look good?" Garcia asked, the question about JJ's courage forgotten as she tried to maintain the twinge of jealousy she felt at Morgan's words, only to give in to curiosity and the knowledge that Emily's lips actually did look pretty amazing.
"JJ does. Haven't you noticed that the fifty percent of the time that she's not gazing into Emily's eyes, she's watching her lips? Of course, Prentiss does the same thing to her. Especially when JJ puts her fingers up near her mouth and smiles at her. I really thought Emily might pass out the other night on the jet," Morgan chuckled as he recalled the expression on Emily's face as JJ smiled at her, one finger just resting against her full bottom lip.
"So, we're just going to sit back and watch them flirting, knowing that they're both too chicken to do anything more?" Garcia asked, her tone making it clear that she found this unacceptable. "That's so sad. We should do something, shouldn't we?"
"We can't force them out on a date," Morgan stated, his demeanor changing as the topics of their conversation made their way back towards Morgan's desk.
"Hey, guys, what's up?" JJ asked, blue eyes bright and crystal clear. Emily slid onto the edge of her own desk next to Morgan's and took a sip of the coffee steaming in her mug.
"Not a thing," Garcia answered a little too quickly, a wave of guilt washing over her at gossiping about two of her friends. In her eagerness to appear innocent, she dropped the oversized pen she had been holding, the pink feathers with which it was crowned fluttering fiercely as it plummeted to the ground.
JJ grinned at her, bending to retrieve Garcia's prized possession. As she did, she flipped her straight blonde locks to the side, revealing a portion of the nape of her neck usually hidden by her hair. Garcia let out an involuntary gasp of surprise as she caught sight of what could be nothing other than a rather prominent hickey, just below the hairline.
Before she could stop the words from spilling out like jelly beans from a torn paper bag, Garcia exclaimed, her voice unaccountably loud in the empty room, "Oh my God, JJ, where did you get that tremendous hickey?"
As soon as the words left her mouth, Garcia's hand clamped over it, as if trying, unsuccessfully, to shut the barn door after the horse had run off. Morgan tucked his tongue into his cheek and looked at the two women, his face as expectant as a child on Christmas morning. This just might be good.
JJ straightened abruptly, her mouth gaping at Garcia in shock, a rising crest of red staining her cheeks. Of their own volition her brilliant blue eyes swung around and latched onto Emily's brown ones. For her part, Emily had clearly discovered a bone of some sort in her coffee, because she was coughing spasmodically as the hot liquid attempted a detour down her windpipe, her own cheeks quite rosy.
Glancing back and forth at the faces of her two, not so innocent friends, realization sank in, and Garcia's expression went from humiliation at her outburst to a sudden awareness that all was not as it seemed, sailing straight on through to an odd combination of pleasure at the knowledge and irritation that no one had told her. JJ watched the progression, knowing with a dull certainty that this definitely wasn't the end of the conversation.
"You know, I think I left that file in the conference room," Emily rasped, her voice still a little ragged from her lost battle with the coffee. She started to make a fast beeline for the ramp and the briefing room, only to be brought up short by JJ's voice.
"Emily Elizabeth Prentiss, get back here," JJ ordered, her tone making it evident that she wasn't about to face the music on her own.
Emily, a slightly chagrined look in her eyes, took the few steps back and resumed her position on the edge of the desk, an apologetic smile aimed at JJ.
JJ turned back to Garcia, ignoring the amused grin on Morgan's face, and half-smiled, half grimaced, her eyes crinkled at the corners.
"We were going to tell you, but we didn't want to put you in an awkward position of feeling like you needed to cover for us," JJ began, her tone contrite and intended to stem the flood of recriminations that she could see hovering like a swarm of angry bees around Garcia's head.
"Hello? Family? Remember? That's what families do, they take care of each other, they make sure nothing bad happens?" Garcia accused, a few of the pink feathers from the pen flying south on an unexpected migratory journey as Garcia shook the pen for emphasis.
"I know. I'm sorry. We're sorry," JJ replied, her expression sincere, as her glance included Emily in the apology. "There's also the fact that this is all pretty new, and we didn't really want to share just yet. Does that make sense?"
Garcia found it impossible to stay angry at the lovely blonde, her eyes melted puddles of blue.
"Of course it does. I'm sorry for blurting that out like that. Good thing that everyone else has gone home," Penelope assured, her own expression suitably understanding.
"Yeah. That is a good thing," Emily agreed, speaking for the first time since her aborted getaway. "I don't even want to imagine the look on Hotch's face if he had been here. Talk about turning people to stone. The Gorgons have nothing on that man."
"You know, since you and Derek know now, about me and Emily that is, maybe the four of us could go out sometime, have some dinner, go dancing?" JJ inquired, turning her face towards Emily just enough that Morgan's sharp eye missed the all too innocent expression on her face, or the ghost of a smile that touched Emily's lips.
"Cool beans," Garcia agreed, pleased at this point to be the keeper of a special secret and happy that the equilibrium had been restored between her and JJ. "What do you say, hot stuff, feeling brave enough to hit the town with three gorgeous women?"
"Well, technically, JJ's with me," Emily supplied, grinning at the lovely blonde. "Besides, I have a feeling that three might be a bit more than even the great Derek Morgan can handle."
"Ewww. Challenge," Garcia giggled, her eyebrows rising in amusement.
"Hey, Prentiss, you just worry about your woman, and let me handle the rest," Morgan smirked, dark eyes twinkling. "Tomorrow? Around eight? I know a great sushi place and then get out on the floor? What ya say, baby girl? You up for a little dancing?"
Garcia sucked in a deep breath, her face aglow in anticipation. "I'm up for anything you have in mind."
"Deal," Emily smirked back, her own dark eyes amused. "Tomorrow."
Later that night, lying in the darkness of JJ's bedroom, breath still coming in fractured gasps, a light sheen of sweat just visible along silken skin, Emily laid her head on JJ's chest and tried to calm her racing heart.
"So, do you think that they suspect?" JJ asked, her fingers combing through Emily's dark hair.
"That it was all an elaborate set up? Not a chance," Emily answered, rolling onto her back. "Although, I can't believe that it was that easy. I was expecting to have to really work at it. I could have lived without choking on the coffee, however."
"Well, granted, I wasn't expecting Garcia to notice the hickey," JJ agreed, poking Emily in the ribs with the tip of her finger. "I told you to be more careful."
"Sorry," Emily said, not sounding the least regretful. "Still, I don't feel bad about plotting. God knows, they've taken flirting to a whole new level. And after all, they're our friends and if they don't know enough to make a move on their own, then the least we can do is give them a little shove in the right direction."
"Right into each other's arms, you mean?" JJ laughed, the low chuckle reverberating against Emily's ear.
"Speaking of arms, come here," Emily responded.
"I thought that you were all tired out," JJ said softly, reaching out to run her fingers along the length of Emily's side, just brushing the curve of hip and breast.
"I've recovered," Emily told her, "I'm an FBI agent, remember? We're very dedicated," she laughed, covering JJ's lips with her own and effectively putting an end to the discussion.
The End
Return to Criminal Minds Fiction
Return to Main Page


text:
How To Find The Quickest Rising Careers And Highest Paying Jobs
A career as an insurance coverage dealer presents alternative for development, flexibility and selection. The Insurance Brokers Affiliation of BC is the primary supplier of courses that put together you to satisfy provincial licensing requirements and supply a nationally acknowledged skilled designation. And we offer an intensive selection of technical and skilled seminars in classroom and on-line formats. Comply with the menu options to study extra concerning the education requirements and opportunities. In 2002, NATO demonstrated its resolve to boost education and coaching by creating Allied Command Transformation (ACT), totally dedicated to main the continued transformation of NATO's army construction, forces, capabilities and doctrine. Life expectancy elevated from the interval of the 1900s-20s when it was from forty six-fifty six years of age.Variables re: life expectancy depended upon other components e.g. race, gender, & social class. A person who was in his/her 50s was now considered to be old.
Finally, with regard to helping single moms, I outlined some solutions in my hub above but conservatives believe that some issues are better left to personal charities. They may do a greater job as a result of they have the fitting motivations. There mission is to assist people in need and assist them get out of dependence. Whereas a authorities welfare system will solely enable poor choices to continue and develop unchecked. Our present unhappy state of internal cities as Chicago and Cleveland should be proof that the welfare state does not work. We conservatives are on the lookout for solutions and to not continue the failed liberal policies.
I really feel that there are choices people make that aren't ultruistic or coming from a place of egoic picture-which suggests that there's a repay at some degree. Identitarian Faith: An older type of faith that stresses ancestral obligations Adamantly opposed by Christian Cultural Marxists (a minimum of for whites). All through practically all human history, identitarian religion (aka, ethno-faith ), has been the norm.
How intently related is a degree in Communication to one in English? I am one class away from earning a B.A. in Communication and Rhetoric and I wish to change into an English or Language Arts instructor. I chose to check communication after being inspired to take action by my High College journalism instructor who was also an English teacher. I wish I'd have requested him what his path was to teaching both disciplines. I'm concerned that my communication background shouldn't be enough to make me a fascinating candidate for teaching English. Are there any experiences that can be shared to assist my state of affairs? Thanks.
I am glad you requested as a result of I had never seen this site earlier than. I like its detail and might use to to flesh out my own hub about it. Rod Marsden— Thanks for studying my Hub. I appreciate the voted up and helpful. It is funny as a result of whenever you and I began corresponding last year I felt like we have been on completely different pages. I was the public faculty man and also you have been the one who was not a fan of public faculties. Via our communication back and forth, I spotted that we were extra similar than completely different.


text:
- AishaHopkinsAsked on January 31, 2017 at 07:53 PMHello, I am getting this error but cannot figure out a way to fix it, please help!: Form over quotaThis form has exceeded its allocated quota.Page URL:
- JotForm Supportashwin_dAnswered on January 31, 2017 at 11:04 PM
Hello AishaHopkins,
Please note that "Form Over Quota" error message is shown when your account exceeds the allowed submission limit.
I did check your account and did not find any issue with that. Your account is currently in good shape and well within the allowed submission limits. Please note that submission limits are reset on the first day of every month. Since today is start of new month, your submission counters are reset and that seems to have solved your problem.
I would suggest you to please test your form and get back to us if the issue persists.
Thank you!
- JotForm Supportashwin_dAnswered on January 31, 2017 at 11:15 PM
Hello AishaHopkins,
Please accept my apology for the confusion. It seems the form #70307043379151 is not in your account but associated with a different account "mattwilsonre" which is over limit. In free account you can only receive up to 100 MB of uploads but you have received 922.26 GB of upload. That is the reason why you see over quota error message.
There are two ways to solve this problem:
#1. Upgrade your account to any desired plan which will give your higher upload storage limits. The following guide should help you how to upgrade account: https://www.jotform.com/help/331-How-to-Upgrade-My-Account
#2. Delete the submissions record which has file attachment. Please note that deleting a submission record will also delete the attached files as well and free up your upload space utilization.
For now, I have gone ahead and activated your account so that you can delete submissions records to free up your upload storage space.
Thank you!


text:
Now don't ya'll be ninja'n nobody that don't need ninja'n!
Wednesday, December 3, 2008
Hillbilly Ninja
Posted by Monica Miller at 4:49 PM
1 comment:
- *TARA* said...
Bahahaha....you posted it! I made Travis watch it (twice) when I got home...I don't know why it's so much funnier the 2nd time around.
- December 3, 2008 at 5:41 PM
Subscribe to: Post Comments (Atom)


text:
In the Summer of 1967 folks were flocking to San Francisco - or anywhere they could hear music! Albums were a big deal, overtaking "old fashioned" 45 RPM singles. Much of the music heard live, over the air or spun on turntables that summer had "made the scene" earlier, having been released in 1965 or 1966. Here is some of the music making its FIRST appearance that famous summer 50 years ago - the Summer of Love, 1967.
Log in to your Spotify app to listen!


text:
Garden Themed Nursery
Examine various versions that will offered by Garden Themed Nursery photograph collection to find a ideal look in your house. Choosing the right theme for a dwelling is going to be significant, thus it is important to investigate Garden Themed Nursery graphic collection properly. Inside upgrading undertaking, it is essential to look closely at that blend of sun and rain, in the same way Garden Themed Nursery photograph gallery displays. There are some specific in addition to great layouts displayed just by Garden Themed Nursery photograph collection, sign in forums use a designs that will fit in your private taste. Factor in bedroom designs, elements, and varieties with Garden Themed Nursery photo gallery to produce a relaxing dwelling. As a result of studying that creative ideas of Garden Themed Nursery photograph collection, you are going to get an awfully large solution with variations which you can use to your home. You can actually produce a pleasing home that can stunned every single invitee through the use of a creative ideas because of Garden Themed Nursery graphic collection. And this awesome Garden Themed Nursery pic stock helps make each and every cranny of your property illustrates a lovely physical appearance.
As noun
a plot of ground, usually near a house, where flowers, shrubs, vegetables, fruits, or herbs are cultivated
a piece of ground or other space, commonly with ornamental plants, trees, etc
, used as a park or other public recreation area:a public garden
a fertile and delightful spot or region
yard (def )
As adjective
pertaining to, produced in, or suitable for cultivation or use in a garden:fresh garden vegetables; garden furniture
As verb (used without object)
to lay out, cultivate, or tend a garden
As verb (used with object)
to cultivate as a garden
As Idioms
lead up / down the garden path, to deceive or mislead in an enticing way; lead on; delude:The voters had been led up the garden path too often to take a candidate's promises seriously
As noun
a subject of discourse, discussion, meditation, or composition; topic:The need for world peace was the theme of the meeting
a unifying or dominant idea, motif, etc
, as in a work of art
a short, informal essay, especially a school composition
a principal melodic subject in a musical composition
a short melodic subject from which variations are developed
the element common to all or most of the forms of an inflectional paradigm, often consisting of a root with certain formative elements or modifications
Compare stem (def )
topic (def )
Also, thema
an administrative division of the Byzantine Empire
As adjective
having a unifying theme:a theme restaurant decorated like a spaceship
As verb (used with object), themed, theming
to provide with a theme
As noun, plural nurseries
a room or place set apart for young children
a nursery school or day nursery
a place where young trees or other plants are raised for transplanting, for sale, or for experimental study
any place in which something is bred, nourished, or fostered:The art institute has been the nursery of much great painting
any situation, condition, circumstance, practice, etc
, serving to breed or foster something:Slums are nurseries for young criminals
Figuring out a few aspects Garden Themed Nursery photo collection is going to be a significant help constructing a fabulous property. Most parts that viewed as a result of just about every graphic from Garden Themed Nursery image stock gives wonderful suggestions to make a beautiful surroundings in addition to beautiful look. Thus, Garden Themed Nursery pic stock might your property custom by giving an unusually wide range of themes to select. Your property like Garden Themed Nursery photo gallery will offer a genial believe to help each of your guests, along with it will be terrific. Not for a family and friends, nonetheless additionally you can enjoy the magnificence to a home that is to say Garden Themed Nursery image collection. Your entire fun-based activities within your house shall be accommodated correctly since Garden Themed Nursery pic gallery could make your home more effective. Products you can just about every image in this particular Garden Themed Nursery graphic collection is also considered so that you can download and additionally do it being a a blueprint. You need to get pleasure from Garden Themed Nursery graphic collection.
Garden Themed Nursery Images Gallery
Random Pictures of Garden Themed Nursery
- No post to show
Popular Posts
- sliding glass door privacy options
Res: 646 x 553
Size: 73 KB
- front door frame repair
Res: 1066 x 800
Size: 192 KB
- high gloss lacquer cabinets
Res: 950 x 633
Size: 67 KB
- cabinet for laundry room
Res: 600 x 904
Size: 65 KB
- bisley collection cabinets
Res: 600 x 600
Size: 27 KB
- how to build a lateral file cabinet
Res: 850 x 565
Size: 64 KB
- used outdoor storage sheds
Res: 736 x 981
Size: 131 KB
- collapsible storage boxes
Res: 550 x 600
Size: 39 KB
- lowes garden center flowers
Res: 2448 x 3264
Size: 1680 KB
Featured Posts
- No post to show


text:
Nineteen years ago, at the first SIGGRAPH in 1974, Ted Nelson gave out advertisements for his book Computer Lib, predicting personal computing and universal interactive screens. By its timing, this book ushered in the era of personal computing, which began four months later. Ted is widely known in the computer field for pioneering and speaking on the idea of interactive media since the early sixties. He coined the terms "hypertext," "hypermedia" and "dildonics," as well as a number of other terms in common circulation. He is the founder of the Project Xanadu,* a long-term endeavor to implement mass-market electronic publishing with automatic royalty and freedom to quote and link among documents.
WORLD ENOUGH: The Manuscript Edition is under negotiation for serialization, and publishing this limited edition is part of that negotiation. This edition will not be sold in stores.
This is not an ordinary computer-industry biography. It is something else again: the story of a remarkable number of coincidences and connections, ideas and adventures that crisscross the hot spots of our era, as experienced-- not accidentally-- by a driven, original, rascally cuss, an atheist on a mission from God.
* "Xanadu" is a trade and service mark of Project Xanadu.


text:
16 Festive Tasks - Square 1 - Calan Gaeaf
I ran out of time in October to read Murder on the Orient Express, but I sped right through it once I started it. It had been quite a while since I had read the book, and I didn't remember anything about it. But I wanted to reread it before I see the movie next week, so mission accomplished there. The book was great, and I'm very excited for the movie now.
Book themes for Calan Gaeaf:
Read any of your planned Halloween Bingo books that you didn't end up reading after all, especially if it features witches or witchcraft. Alternatively, read a book with ivy or roses on the cover, or a book with "Ivy" or "Rose(s)" in the title or as character names.


text:
Snapdragons are a treasure for a children's garden+++Jams and preserves: a taste of summer for the winter+++Fruit flies: a summer plague+++Homemade thirst-quenchers for summer+++
Hazelnuts – small, tasty and good for you
Autumn is the season for nuts. Hazelnuts are ready to pick any time from early September to mid-October.
Nutty heavyweights
Hazelnuts are small powerhouses. They contain vitamin E, various B vitamins, minerals such as calcium and magnesium, fibre and phytochemicals. They can enrich your diet as part of a varied diet. But hazelnuts should be eaten in moderation, because they come in at 644 calories per 100 grams. This is due to the high fat content, even if the fat is in the form of healthy unsaturated fatty acids. Eat the nuts alone as a snack or in a nut mix. They are also delicious in a fruit salad or in muesli. You can also use them to make pesto and in many baking, for example, in Christmas gingerbread and fruit breads. You'll also find hazelnuts in chocolate and in nougat and as hazelnut oil.
Tips for harvesting and buying
Go for quality. The "shake test" will tell you about freshness, because old nuts will have dried out and will rattle in their shells. On the other hand, freshly harvested nuts will need to be dried for several weeks. After that, the nuts, hung in nets, can be kept for months in a dry, airy place. Once you've cracked the hard shell with a nutcracker, you can remove the skin by putting the nuts in the oven for 10 minutes at 200 degrees Celsius; the skin can then be rubbed off with a tea towel. People in a hurry can buy ready-shelled kernels and chopped and ground hazelnuts for baking.
Source: Heike Kreutz, www.bzfe.de


text:
Posted on 15 August 2014.
By: Adam Taylor
In these modern times, getting the time to practise your golf game can be extremely difficult. Because of this, making the most of your practise time has become even more important. Having a very simple practise structure will help you to target the key areas of your game that require the most improvement, and to effectively practise the clubs you use the most on the course.
Body Warm Up
This is an area that is forgotten by most players. For many people, a lot of the day is spent in an office chair or car, resulting in poor posture and muscle usage that are extremely important to hit the ball well. Performing some very simple stretching exercises is a great way to prepare the body for the golf swing.
Hip, Upper Body, Shoulder Stretch (Pic 1)
Bend down with your left leg in front of you, holding a club above your head. Slowly tilt you upper body to the left side and hold between 20-30 seconds. Then repeat the opposite for the other side.
Angel Wings Stretch (Pic 2)
Using a wall, place your heels about half the length of your feet away from the wall. Lean your hips, shoulders and head against the wall, then place your arms to the side of your body and lift up your toes and hold between 20-30 seconds. A great exercise to improve your posture at address.
Push Stretch (Pic 3)
Slowly extend your arms and lower body forward in a thrusting motion, feeling like you are pushing against a large object. Hold for 20-30 seconds. Great stretch for maintaining core stability.
X Factor Stretch (Pic 4)
Stand with your feet shoulder width apart with your body straight, place your elbows close to the sides of your body. Try and turn your upper body as much as you can while keeping your hips still. Hold for 20-30 seconds. A great stretch for the lower back and hips in the backswing.
Stand straight with you feet only a little apart whilst holding a club with your arms extended in front of you. Raise your left leg as you turn your arms and club to the left also, hold for a moment then return to the centre the repeat on the right side. Repeat this a minimum of 10 repetitions. A very effective exercise to improve your balance during the swing.
Always start your practise with some chipping shots. The benefits of doing this are vast compared to many golfers I see starting their practise using mid irons or their woods. It's a great way to slowly warm-up the swing, generate good coordination between the arms and hips, and to feel good contact from the ball.
What Clubs to Practise?
Think about what clubs you use the most on the course. Most amateurs will use their driver to tee off, rescue/fairway or long iron for the second or possible third shot, short irons for pitch shots and chipping shots, and of course the putter. If you fall into this category, try and tailor your practise around these clubs. Don't get stuck using one club for a long time either, you can mix it up once you feel you have warmed up correctly.
Technique Practise vs Pressure Practise
This is probably the main reason most golfers can hit the ball well on the driving range but then completely fall apart on the course. We all must practise our technique for each part of the game, but try and include pressure practise as part of your structure. This is done by trying to replicate the feelings we have on the course to our practise. For example, pick targets during your practise and set a goal of performing the task three times in a row. If you miss your target before you have completed the three, start again. The pressure starts to increase with each ball, resulting in your technique improving under this pressure also.


text:
Live project
Soft skill development
Advanced Programs
Delivering Career-Defining C and C++ Training for Freshers and Corporates
Get the best understanding to implement codes in C and C++ with TOPS at Gandhinagar. This course is designed to prepare students and professionals from any field to land a career-defining job upon the completion of this course.
Our subject expert at TOPS kick-start this course by with introducing you to the references, their uses, and gradually move towards the key features of C++ programming.
The structure of C, C++ course offers unique opportunity to learn on the fly with real-time problems and solutions. The TOPS training center at Gandhinagar is expert in introducing students to the live projects. As the course move towards a conclusion, the students are expected to pick up the basic and advanced skills to that make them job ready. This is made possible by teaching them the implementation of the concepts like inheritance, class creation that inherit behavior from other classes and also about polymorphism.
TOPS have successfully scaled-up the lives of over 10,000 students since its inception. The commitment from the management and the faculties are driven to create a more learned workforce for the IT industry. TOPS training center at Gandhinagar also provides the placement assistance blends with course-curriculum to help find right company and placement for the talent that is nurtured in-house.
If you to wish to redefine your career with this C, C++ course, visit our TOPS center in Gandhinagar to attend a risk-free demo session for the same.
Personalized sessions for students and professionals
TOPS can certainly provide the personalized training sessions for C, C++ course to college going students and working professionals. Our C and C++ instructors are readily available to impart best of their knowledge at your offices or colleges/institutes in Gandhinagar.
Project Training in C++ is done with modular projects which includes applications that manipulates strings, creates arithmetic operations, handles input and output operations. Project based Training in C++ at TOPS helps candidates with hands on practical which will help them clear their fundamentals and strengthen their command on C++ programming Language.
C++ Project Training at TOPS is focused on 100% practical which will help develop the candidates theory exposure into practicality.
TOPS Technologies provides Project Definitions in C++ which are Beginner to Advance level and which will help the candidates get an exposure of the applications created in the Industry and gain more confidence on that technology. Project Definitions in C++ may consist from a wide range of industry developed applications into Trading applications, Embedded applications, Gaming applications, modular applications for creating arithmetic, and input/output operations.
TOPS has affiliated and partnered with many client IT companies to fulfill their existing vacancies and hire trained talented resources. Companies hiring C++ candidates from TOPS are looking for resources that can work on international projects and have the following skills:
Job Description for C++ with client companies:
To apply for job Openings in C++, email us at firstname.lastname@example.com
Ahmedabad (CG Road)
+91 99747 55006
Ahmedabad (Bhuyangdev)
+91 76240 07666
Ahmedabad (Maninagar)
+91 99748 63333
70695 98828
97240 04242
97253 55009
95950 31103
Have a question about a project we completed, our process, or just curious about what's on tap this week? Drop us a note or give us a call; we're happy to answer all your questions.


text:
9,5 month PO; R hip pinning from a complete hip fracture.
I am still trying to figure out what my op hip can do and what it does not like. Last week my hip "updated" me.
Walking a hill of about 1 km length down hill resulted in my knees and quads shaking because the op side is not strong enough yet and after visiting a beach, making it up the hill again was tough. I was limping and walking real slow. I felt like I was back at 5 months PO. Hm.
Walking in sand is also pretty tiring because of the resistance of the sand and uneven ground, but still an upgrade doing it "without" crutches. ( "Beach & crutches" don't match very well. Been there, done that – can not recommend it. See "PO week 11, "the traveling hipster".)
I honestly thought I could do the hill and beach much better at this stage. Bummer. Still lots of atrophy and muscle imbalance going on, as well as strength and endurance need to improve. Same old song.
The next day I had to sit quite a bit and did not get to move enough. Also not great. My soft tissue absolutely hated it.
Basically my whole quads on my op side were deeply aching all night long, like a 5/10, the side where my incisions are was also super aching and I had butt ache almost every night last week.
Now I know, too much is not good and neither is too little. Hills are tough, walking in sand is not easy and too much rest is also a no go.
Still need to find the sweet spot, keeping my hip and muscles happy, challenging them a bit but not stressing them out. It's constant fine tuning.
The never ending story. My fifth year this month, dedicated to my hip/s, and counting.