Apple Crisp

3 lb. apples (6-8 cups)

¾ cup sugar

¼ cup margarine

1 T. flour

1/8 tsp. baking soda

1/8 tsp. salt

1/8 tsp. baking powder

1 tsp. cinnamon

½ cup oatmeal

½ cup brown sugar

Directions:  Slice apples into small pieces.  Cut margarine into small chunks.  Mix 

together sugar, 1 T. flour, baking soda, baking powder, salt, and cinnamon.  Toss 

mixture and margarine with apple slices.  Pour apple mixture into greased baking 

For topping:  Mix together oatmeal, brown sugar, and ½ cup flour.  Spread over 

apple mixture.  Bake at 350 degrees for 40-45 minutes.

Comment:  Aunt Elizabeth’s treat!

English Toffee

2 cups sugar

1 tsp. salt

1 cup water

1 cup (2 sticks) butter

3 cups slivered almonds, divided

3 (6 oz.) pkgs. semi-sweet chocolate chips

Directions:  Combine sugar, salt, water, and butter.  Cook to the light crack stage 

(285 degrees on candy thermometer), stirring constantly.  Add 1 cup almonds.  Pour 

on well-greased cookie sheet and cool.

In a separate bowl, melt chocolate chips.  Spread half on top of cooled toffee.  

Sprinkle with 1 cup almonds.  Press almonds onto chocolate and allow to cool.  Turn 

toffee over and spread with remaining chocolate and remaining 1 cup almonds.  

When cool, break into pieces. 

Comment:

Pumpkin Cake Roll

Cake:

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp. salt

1 tsp. baking soda

½ tsp. cinnamon

¾ cup flour

Filling:

1 cup powdered sugar One 3 oz. cream cheese

4 T. butter 1 tsp. vanilla

Directions:  Separate egg yolks from whites.  Beat egg whites until soft peaks form,

gradually add 2/3 cup sugar. In a separate bowl, beat egg yolks with remaining sugar.   

Gently mix egg white and egg yolk mixtures together.  Add pumpkin.  Sift together 

dry ingredients.  Add dry ingredients to mixture.

Spread into well-greased and floured 10” x 15” pan.  Bake 15 minutes at 350 

degrees.  Cool five minutes and then loosen edges with knife. Turn out to powdered 

sugar-covered towel.  Roll towel and cake together for a few minutes.  Unroll the 

towel.  When cool, spread filling over the cake.  Re-roll and freeze.

Filling:  Beat together powdered sugar, softened cream cheese, softened butter, 

vanilla.

Comment:  Great recipe obtained when Nancy pursued the caterer at Grandma 

Bendele’s 90th birthday party. You go girl!

Nancy’s Cauliflower Salad

Head of cauliflower Head of broccoli

Head of lettuce

Small red onion, thinly sliced

Bacon pieces Crutons

Dressing:

2 cups mayonnaise ½ cup parmesan cheese

½ tsp. basil ¼ cup sugar

Salt to taste

Directions:  Make dressing first.  Combine dressing ingredients and refrigerate.

Clean and chop vegetables into bite-size pieces.  About 4 cups of each vegetable. 

When ready to serve, combine all ingredients and toss with dressing.   

Comment:  Nancy doubles the cauliflower; hence the name.  Change vegetables to 

meet family tastes.

Toll House Chocolate Chip Cookies

1 cup shortening or margarine

¾ cup sugar ¾ cup brown sugar

1 tsp. vanilla ½ tsp. water

2 eggs 2 ¼ cups flour

1 tsp. baking soda 1 tsp. salt

12 oz. pkg. chocolate chips

½ cup nuts, chopped  

Directions:  Cream together margarine, sugars, vanilla, water.  Add eggs.  Sift 

together dry ingredients.  Gradually add dry ingredients to creamed mixture.  Stir in 

chocolate chips and nuts.  Bake at 350 degrees for 10-12 minutes. 

Comment:  It works well to use ½ cup shortening and ½ cup margarine and instead 

of using one or the other.