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    You are in: Home / Cookbooks / Sweeties
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    62 recipes in

    Sweeties

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    These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.

    Recipe #511252

    Very easy--you don't even need a mixer. Prep time includes chilling time.

    Recipe #490194

    A betty is a fruit dessert made with breadcrumbs. This one uses bananas and canned cranberry sauce. Adapted from COOKINDEX recipe card D116.

    Recipe #467937

    Adapted from Pillsbury's Simply From Scratch Cookbook.

    Recipe #467846

    With instructions for making cake and cookies. This is not a bulk mix; it makes enough for one 9"x13" cake, two 8" layers, or 16 cupcakes. Adapted from Cuisine Magazine, November, 1984. Prep time includes mixing time for the cake. Cooking time is baking time for the cake.

    Recipe #464626

    This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This is a recipe for a slow oven. I have estimated the temperature and baking time, as well as the number of servings. The original recipe did not call for beating the egg whites, but this is implied, as it is normally the first step in making macaroons.

    Recipe #462627

    This is one of a number of historical recipes I am posting from my cookbook collection. This recipe comes from Magic Chef Cooking, published by the American Stove Company. American Stove was the first company to introduce ovens with thermostatically controlled heat regulators. The Magic Chef brand is now owned by the Maytag subsidiary of Whirlpool. Note: After reading Ambervim's review, I've reduced the baking time to 15 minutes.

    Recipe #462632

    Adapted from Cookbook of Foods from Bible Days. Number of servings is a guess.

    Recipe #462600

    The title is not a misspelling. This was the 3rd place winner in the Pillsbury 7th Grand National senior contest, created by Mary Suciu. Adapted from the Pillsbury 7th Grand National Cookbook, from 1956. Shortening may be substituted for half the butter. Prep time includes chilling time.

    Recipe #456600

    This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream.

    Recipe #456596

    A simple, refreshing cocktail made with Pisco brandy. Adapted from About.com.

    Recipe #454724

    From Nick Malgieri's book Bake! This is a companion recipe to Recipe #450977, but you can use any Danish pastry dough. If you do use Recipe #450977, use 1/2 batch.

    Recipe #450978

    Adapted from The African Kitchen.

    Recipe #454999

    A non-alcoholic punch from Senegal. Adapted from the Barbecue Bible.

    Recipe #454998

    Adapted from The African Kitchen. Prep time includes freezing time.

    Recipe #455002

    Adapted from The African Kitchen. The syrup can be made in advance and refrigerated.

    Recipe #455039

    Adapted from Christmas: a Cook's Tour. From Ghana.

    Recipe #455042

    Easier than bread pudding, and a good way to use up stale bread. Adapted from Breads of the World. Do not freeze this recipe. NOTE: I hope my description didn't mislead anyone into thinking this is supposed to have the same texture as bread pudding. It isn't.

    Recipe #455223

    Adapted from BoliviaWeb and Time/Life Foods of the World. You can add less sugar if you wish. "Yungueno" means "from the Yungas," which is a forested area on the Eastern slopes of the Andes. I've scaled this down to make fewer servings.

    Recipe #449287

    Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans.

    Recipe #446936

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