NO-BAKE RECIPES --------------- Cookies ------- Penny's No Bake Cookies (makes about 16) 1/2 cup milk 2 cups sugar 1/2 cup butter 3 tablespoons cocoa 1/2 cup peanut butter 3 cups rolled oats 1 cup chopped nuts 1/2 teaspoon vanilla 1/2 teaspoon salt Mix sugar, butter, cocoa, and milk in a large saucepan. Boil for about 5 minutes, stirring constantly. Remove from heat and add peanut butter. Stir until blended. Add rolled oats, nuts, vanilla, and salt. Put into 8"x8" square pan and chill. Cut into squares. No-Bake Peanut Squares 1 c Light corn syrup 1 c White sugar 1 c Peanut butter 4 c Corn flakes 4 c Cheerios 1 c Peanuts 1. In a 2 qt. pan melt together just until smooth the first three ingredients, stirring constantly. Do not boil. 2. Remove from heat. 3. Measure the last three ingredients into a large bowl. 4. Pour over peanut butter mixture. 5. Stir, coating cereal and nuts. 6. Spread into buttered large pan. Cut into squares. Press down. No-bake cookies 2 cups sugar 1/4 cup cocoa 1/2 cup milk 1/4 pound butter or margarine 2 teaspoons vanilla extract 1/2 cup peanut butter 3 cups oatmeal Combine sugar, cocoa, milk and butter/margarine in saucepan and boil for 3 minutes. Remove from heat, cool slightly, mix in vanilla extract and peanut butter. Stir in oatmeal. Mixture will begin to stiffen. Quickly drop heaping spoonfuls onto wax paper. Let cool. Will set better if refrigerated. Will keep in air-tight container for several days. Makes 3 dozen cookies. Penuche Drop Cookies * 2 cups light brown sugar * 1 stick butter * 1/2 cup milk * 3/4 cup chopped nuts * 3 cups oats, quick * 1 teaspoon vanilla Combine brown sugar, butter, and milk in a saucepan and bring to a boil. Boil 1 minute. Pour over nuts, oats and vanilla. Drop by teaspoonfuls on wax paper. Cool. For chocolate drops use 2 cups white sugar and 1/2 cup cocoa. Butterscotch Crunch 2 cups butterscotch chips 1 (5 ounce) can chow mein noodles In a saucepan, melt the butterscotch chips over low heat, stirring frequently. When they are completely melted, remove from the heat. Stir in the noodles until they are evenly coated. Drop by spoonfuls onto waxed paper. Allow cookies to set up for 20 to 25 minutes. Cheesecake ---------- IT'S-A-SNAP CHEESECAKE 1 envelope unflavored gelatine 1/2 cup of sugar 1 cup of boiling water 2 packages (8 oz ea) cream cheese, softened 1 teaspoon of vanilla (opt) 1 nine-inch graham cracker crust In a large bowl, mix the unflavored gelatine and sugar; add boiling water and stir until gelatine is completely dissolved. Beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit. Cherry cheesecake 8 ounces cream cheese, softened 1/2 cup sugar 2 cups Cool Whip 1 ready to use graham cracker crust 1 can cherry pie filling Mix cream cheese and sugar until well blended. Stir in Cool Whip. Spoon into crust and top with cherry pie filling. Chill. Apricot Cheesecake 17 oz apricot halves - drain and save syrup 1 envelope gelatin - unflavored 1/3 cup sugar 16 oz cream cheese 1 tsp vanilla extract 1 pie crust, chocolate wafer Puree 10 apricot halves with syrup; heat to boiling. In large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes. Beat in cream cheese and vanilla until smooth. Let stand 10 minutes. Pour into prepared crust; chill until firm. Garnish with remaining apricot halves, sliced, and, if desired, whipping cream. Other ----- Festive Cake 1kg crushed sweet biscuits 220g marshmallows 2 cups raisins chopped 3/4 cup sultanas 3/4 cup currants 1/4 cup chopped glace cherries 3/4 cup chopped walnuts 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 3/4 cup orange juice 410 g tin of evaporated milk Line 2 loaf pans with greaseproof paper. In a large bowl, combine all except the orange juice and milk. Mix. Add juice and milk. Mix well. Pack firmly into loaf tins and cover with foil. Refrigerate for 2 days. Funnel Cakes (makes 12 - 15 cakes) 2 eggs 1 1/2 cups milk 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 cups vegetable oil 1/4 cup confectioners' sugar 1 Sift together the flour, baking powder, and salt. 2 In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour. 3 In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C). 4 Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioner's sugar. Funnel Cakes (makes 5 - 10) 1 2/3 cups all-purpose flour 1/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon cream of tartar 2 tablespoons white sugar 1 egg 1 cup milk 1/4 cup confectioners' sugar for dusting 1 In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth. 2 Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C). 3 Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.