Recipes - pg. 2
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SPICE CAKE

Preheat oven to 350 deg..

Mix together flour, sugar, brown sugar, cinnamon,

nutmeg, ginger, raisins and nuts.

In separate bowl combine applesauce, eggs and oil.

Blend both together and bake for 45 min..

Beat frosting ingredients together until creamy.

Spread over COLD cake.
Ingredients

2 cup self rising Flour
3/4 cup Sugar
3/4 cup Brown Sugar
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
1/2 cup Raisins
1/2 cup chopped
Walnuts
1 15-16 oz. can
Applesauce
2 Eggs
1/4 cup Oil
 Frosting

1 pkg. Cream Cheese
1/2 cup Margarine
1 1/2 cup Powdered
Sugar
1 tsp. Vanilla
STRAWBERRY SHORTCAKE

Preheat oven to 325 deg..

In medium bowl, beat until thick, 1 cup sugar, 10 large egg yolks and

vanilla. Beat in water. Sift flour over top, but do not mix in.

In a large bowl, beat 10 large egg whites and cream of tartar

on medium speed until soft peaks form. Change to high speed

and beat in 1/2 cup sugar until peaks are stiff.

Fold 1/4 of the egg white mixture into the flour mixture. Then fold

in the remaining egg whites until small air bubbles are present.

Pour into 9" x 13" glass baking pan and bake 40 - 45 min..

Cake NEEDS to cool 2 hr. before topping. Cake will rise enough

that each piece can actually be cut in half height-wise as well.

Crush 1 qt. strawberries and combine with 1/2 cup sugar and

add 1 qt. sliced strawberries.

Top cooled cake with strawberries and cool whip.
Ingredients

1 1/2 cup self rising
Flour
1 1/2 cup Sugar
10 large Eggs
separated
1 1/2 tsp. Vanilla
4 1/2 Tbsp. Water
3/4 tsp. Cream of
Tartar
 Topping

2 qt. Strawberry
1/2 cup Sugar
1 large tub Cool Whip
WATERGATE SALAD

In large bowl, mix until well blended, marshmallows,

dry pudding mix, pineapple and pecans.

Gently stir in cool whip until well blended.

Cover and cool 2+ hrs..
Ingredients

1 cup miniature
Marshmallows
1 pkg. jell-o Pistachio
instant Pudding
(4 serving size)
1 20 oz. can crushed
Pineapple in   
juice(undrained)
1/2 8oz. tub Cool     
Whip (thawed)
1/2 cup chopped
Pecans
(optional)
STRAWBERRY - RHUBARB PIE

Preheat oven to 350 deg..

Prepare fruit by cutting into squares less than 1 inch thick.

Place rhubarb in large bowl and stir in 3/4 cup sugar.

Let stand about 30 min. and stir again (syrupy liquid should be present)

Stir in strawberries and another 3/4 cup sugar. Repeat stand & stir.

Stir in cornstarch. Let stand 15 min. and stir again.

Divide into the deep pie shells and cover with the ready crusts.

Seal the shell edges, 4 slits in top crust and bake 50 min..

Let cool completely so juices will thicken and serve with cool whip.
Ingredients

5 cup Rhubarb
5 cup Strawberries
5 Tbsp. Cornstarch
(heaping)
2 9" deep dish frozen
Pie Shells
2 Ready Crust pie top
1 1/2 cup Sugar
1 tub Cool Whip
MASHED POTATO CANDY

Add powdered sugar to the mashed potatoes to make an easy handled fondant.

Add vanilla and mix.

Put half the mixture on a board that has been lightly dusted with powdered sugar.

Roll out to a 1/4" thick rectangle. Cover with 1/2 the peanut butter and

roll up in jelly-roll style. Repeat with other half. Refrigerate until cold.

Cut into 1/2" slices and enjoy.............................It is soooooooo good!!
Ingredients

1/2 cup plain Mashed
 Potatoes (no milk
 butter or salt)
4 cup Powdered
 Sugar
1/2 tsp. Vanilla
1 cup creamy Peanut
          Butter
SWEET POTATO PIE

Preheat oven to 350 deg..

Peel sweet potatoes cut up and cook until completely soft. Mash together

thoroughly. 3 cup needed for recipe.

Combine thoroughly with remaining ingredients.

Divide into two pie shells,

bake for 1 hr. and let cool.
 Ingredients

2 large yellow Sweet
  Potatoes
2 large white Sweet
  Potatoes
4 Eggs
1 cup Sugar
1/2 cup light Brown
  Sugar
1 tsp. Cinnamon
1 1/2 tsp. Ginger
1 1/2 tsp. Nutmeg
2 can Evaporated
  Milk
4 Tbsp. Cornstarch
2 9 " deep Pie Shells