Grandma’s Oreo Cookies

By Randa Nugent

2 (18?½ oz) pkgs chocolate cake mix
2?3 cup oil
4 eggs, beaten

Add oil and beaten eggs to cake mix. Mix until dough is stiff. Roll into 1″ balls and place on cookie sheet. Bake at 350°F for approximately 10 minutes. Cool.

Filling

½ cup margarine
¾ cup icing sugar
1 (8 oz) pkg cream cheese
2 tsp vanilla

Blend ingredients until smooth. Spread on top of cookie place another cookie on top. Store in airtight container and refrigerate or freeze. Mmmmm good!

Dream Slice

By Rita Reardon (Tom Reardon’s mother)

Crust

1 1?3 cups flour
1 tbsp white sugar
¾ cup butter

Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of
lightly greased 8″ x 12″ pan. Bake at 350°F for 20 minutes.

Filling

2 eggs
1 cup brown sugar
1 tsp vanilla
1 cup coconut
2?3 cup chopped walnuts
¼ cup glazed cherries,
chopped
3 tbsp flour
1 tsp baking powder
pinch of salt

Beat eggs, gradually add in sugar and vanilla. Sift flour, baking powder and salt and
add to sugar mixture. Add remaining ingredients, spread over crust and bake at
300°F for 30 minutes until top is set and lightly brown.

Butter Icing

¼ cup butter
2 ½ cups icing sugar
3 tbsp cream

Cream butter and add icing sugar alternately with cream until spreading
consistency is reached and spread over cooled cake.

Verna Armstrong’s Lemon Pudding

By Gena LaCoste

This is my Mom’s recipe and it’s my absolute favourite pudding…. I think.

1 cup sugar
¼ cup flour, sifted
2 tbsp salad oil
dash of salt
2 tsp lemon peel
1?3 cup lemon juice
1?½ cups scalded milk
3 egg yolks, beaten
3 egg whites, beaten stiff

Combine sugar, flour, salad oil and salt. Add lemon peel and juice. Stir scalded milk into yolks gradually and then add this mixture to lemon mixture. Fold in egg whites. Pour into buttered casserole. Set casserole in shallow pan and pour hot water around at a depth of 1″ and bake at 350°F for 45 minutes.

Oatmeal Cornflake Cookies

By Jack and Audrey Daines

A family favourite!

1 cup brown sugar
½ cup white sugar
1 cup butter, softened
1 egg, beaten
1 cup flour
1 tsp baking powder
2 tsp vanilla
2 cups rolled oats
cornflakes (desired amount)

Cream sugars and butter, add in egg. In a separate bowl mix all dry ingredients and add to wet ingredients, mix through. Form dough into balls. Crush cornflakes and roll balls on all sides and place on cookie sheet. Bake at 400°F until lightly brown and flat, approximately 8 minutes.

Bacardi Rum Cake

By Hugh and Billie McLennan, Spirit of the West
Canadian Cowboy Country Magazine

1 cup nuts (pecans or walnuts)
1 (18 ½ oz) pkg yellow cake mix
1 (3 ¾ oz) pkg instant vanilla pudding
4 eggs
½ cup cold water
½ cup oil
½ cup rum (dark or white)

Grease and flour a 10″ tube pan, sprinkle the nuts on the bottom of the pan.
Put cake mix, pudding, eggs, water, oil and rum in a bowl and beat for 3
minutes. Pour over nuts in pan. Bake at 325°F for 1 hour. Cool. Turn over on
a serving plate and glaze.

Glaze

¼ to ½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Melt butter, stir in water and sugar and boil for 5 minutes, stirring. Remove
from heat and stir in rum. Drizzle glaze over top and sides of cake, repeat
until glaze is gone.