1 unbaked pie shell
3/4 cup brown sugar
1/4 cup flour
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
5 cups sliced apples

Mix together and place in pie shell.

Crumble over the top of pie:
1/4 cup brown sugar
1/2 cup flour
1/2 cup Crisco

Bake 50 minutes at 425 F.

Submitted by Frances MacDonald, Souris

1/2 cup soft butter
1 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1 3/4 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves

1/2 cup butter
1 lb. chopped dates
1 egg, beaten
1 cup white sugar
1/2 tsp. salt
2 cups Rice Krispies
1/2 cup chopped nuts
1 tsp. vanilla
Flaked coconut

Cook the butter, dates, egg, sugar and salt on top of a double boiler until well combined (About 10 minutes). Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form in balls and roll in coconut.

Submitted by Marcella Gauthier, Charlottetown

½ cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar

Cream together well and add:
1 egg
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup peanut butter chips

Roll in balls, put on cookie sheet and press down with a fork. Bake 8-10 minutes in 350 F oven.

Submitted by Barbara Baker, Souris.

1 cup (250 ml) unsalted butter
1 cup (250 ml) dark brown sugar
1/2 tsp. (2 ml) maple flavouring
2 1/4 cup (560 ml) sifted cake flour
3/4 cup (175 ml) finely chopped pecans
4 oz. semi-sweet chocolate, for drizzling (optional)

Method:

Beat together the butter , brown sugar, and maple flavouring. Add the flour and pecans and blend thoroughly, form the dough into a ball and then flatten it into a circle.

1/2 cup shortening
1 cup sugar
2 eggs
2 cups mincemeat
2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt

Combine all the ingredients. Drop onto a greased cookie sheet. Bake at 375 F for 12 minutes.

Submitted by Gail Feehan, Cornwall

3/4 cup soft butter
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. salt
1 large tsp. baking soda

Cream butter and sugar. Add egg and molasses. Sift dry ingredients. Add gradually, mixing well. Roll in small balls and then roll in some white sugar. Do not press or flatten. Bake in 350 oven for about 20 minutes.

Submitted by Gail Feehan, Cornwall

2 cups Rice Krispies
1 tsp. vanilla
Feather strip coconut
1/2 cup butter
3/4 cup white sugar
1/4 tsp. salt
2 eggs, beaten
1 cup dates, chopped
1/2 cup walnuts, crushed

Cream the butter and sugar. Add eggs, dates, walnuts and salt. Put in fry pan and cook for 10 minutes. Remove from the stove and add 2 cups Rice Krispies and 1 tsp. vanilla. Spoon onto coconut and roll into balls.

Submitted by Susan Rayner, Charlottetown

1 cup raisins
1 cup candied cherries (coarsely chopped)
1 cup candied pineapple (coarsely chopped)
1 cup Brazil nuts (coarsely chopped)
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
1 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt

2 egg whites
½ cup white sugar
1/4 tsp. salt
1/2 cup coconut
1/2 tsp. vanilla
2 cups corn flakes or rice flakes

Beat egg whites until stiff but not dry. Add sugar and salt gradually, beating all the time, and then add vanilla. Fold in coconut and corn flakes. Drop by teaspoonful's on greased cookie sheet. Bake at 325 F 15-20 minutes.

Submitted by Velma Wood, Charlottetown.

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