Page 70 - By His Hands We Shall Be Fed Test 2

RUSSAIN TEA CAKES

1 C. soft butter 2 1/4 C. flour

1/2 C. confectioner’s sugar 1/4 tsp. salt

1 tsp. vanilla 3/4 C. finely chopped nuts

Mix butter sugar and vanilla. Stir in flour and salt. Mix in chopped nuts. Chill dough

and roll into 1” balls. Put on ungreased cookie sheet. Bake at 400°for 10 to 12 minutes.

Bake until set, not brown. Roll in confectioner’s sugar while warm and again when cool.

CHEESECAKE

Margaret McMullan

1 pkg. lemon Jell-O 1 C. sugar

Juice of 1 lemon 1 can Carnation milk

1 8-oz. pkg. cream cheese Graham cracker crumbs

1 4-oz. pkg. cream cheese

Mix Jell-O and lemon juice in 1 cup boiling water. Let cool. Cream sugar and cream

cheese and mix with the Jell-O mixture. Chill and whip 1 can Carnation milk, add to other

ingredients. Whip until smooth. Pour over. Line 9x13” pan or dish with graham cracker

crumbs. Pour mixture over crumbs.

ITALIAN CREME CAKE

Cheryl Dyar

1 stick margarine 1 C. buttermilk

1/2 C. Crisco 1 tsp. vanilla

2 C. sugar 1 can coconut

5 egg yolks 1 C. chopped nuts

2 C. plain flour 5 egg whites, stiffly beaten

1/2 tsp. soda

Cream margarine and Crisco together. Add sugar and beat until mixed smooth. Add

egg yolks and beat well. Add flour, soda, buttermilk and vanilla and beat well. Add coconut

and chopped nuts. Fold in egg whites and beat until smooth. Bake at 350° until done.

You will not need all the batter for a tube pan.

Frosting:

1 8-oz. pkg. Cream cheese 1 1/2 bx. Powdered sugar

1 stick margarine 1 tsp. vanilla

Blend well and ice cake.