Day Part: Desserts

INGREDIENTS

2 cups granulated CRYSTAL SUGAR^®
1 teaspoon salt
1 cup shortening
3 teaspoons baking powder
3 eggs
2 teaspoons vanilla
5 cups flour
6 tablespoons milk

DIRECTIONS

1. Mix all ingredients.
2. Roll out dough to ¼-inch thickness and cut shapes with cookie cutters.
3. Sprinkle additional granulated sugar on top of cookie shapes.
4. Bake at 375°F until desired brownness (10–12 minutes).

Yield: 3 dozen cookies, depending on size.

INGREDIENTS

½ cup margarine
4 squares unsweetened baking chocolate (1 ounce each)
3 cups granulated CRYSTAL SUGAR^®
½ teaspoon salt
1 can evaporated milk (1 2/3 cups)

DIRECTIONS

1. Melt margarine and chocolate together over low heat, remove from stove.
2. Add the sugar very slowly and stir until smooth. Add the salt.
3. Stir the milk into mixture, slowly.
4. Bring mixture just to a boil, but do not boil.
5. Makes sauce for ice cream topping, cake topping, pudding topping, etc.

Yield: 1 quart sauce. 

Hint: This sauce can be refrigerated in a quart-sized jar and reheated many times. It will not crystalize. Delicious.

INGREDIENTS

1 cup margarine
½ cup light corn syrup
2 cups firmly packed light brown CRYSTAL SUGAR^®
¼ teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6–7 quarts popcorn
½–1 pound salted peanuts (optional)

DIRECTIONS

1. Lightly grease 2 jelly roll pans (12 x 17 x 1”).
2. Mix margarine, syrup and brown sugar in a 3-quart pot. Bring to a boil and boil for 6 minutes, stirring once. Take off heat and add cream of tartar, salt and baking soda. (Have soda, salt and cream of tartar measured ahead of time in a small cup so you can throw it all in at once.) With a long spoon, mix this until foamy.
3. Pour mixture on popcorn. Mix well and spread on jelly roll pans.
4. Bake for 1 hour in 200°F degree oven. Stir once halfway through baking and again when you remove it from oven. Cool and store.

Yield: 3 gallon-size plastic bags.
Hint: Mixture can also be made into popcorn balls if desired.

INGREDIENTS

Pie:
1 cup granulated CRYSTAL SUGAR^®  
1¼ cups water
1 tablespoon butter
4 tablespoons cornstarch
3 tablespoons cold water
6 tablespoons lemon juice
1 teaspoon lemon rind, grated
3 egg yolks
2 tablespoons milk
1 baked 8-inch pie shell 

Meringue:
3 egg whites
6 tablespoons granulated CRYSTAL SUGAR^®
1 teaspoon lemon juice

DIRECTIONS

1. Combine sugar, water and butter; heat until sugar is dissolved. Add cornstarch blended in cold water, cook slowly about 8 minutes until clear. Add lemon juice and rind. Cook 2 minutes.
2. Mix the egg yolks and milk together. Slowly add to warm mixture, stirring constantly, and bring slowly to boiling point. Do not boil.
3. Pour into 8-inch baked pastry shell. Cool, spread with meringue.
4. Meringue: beat egg whites until stiff, but not dry. Add sugar slowly, about a tablespoon at a time, and beat thoroughly until sugar is dissolved. Beat in lemon juice.
5. Bake at 350°F for 12–15 minutes.

INGREDIENTS

1/3 cup melted butter
½ cup firmly packed light brown CRYSTAL SUGAR^®
1½ cups flour
1 cup granulated CRYSTAL SUGAR^®
3 teaspoons baking powder
2 eggs
Milk (see directions)
5 tablespoons melted butter
5 fresh peaches or one 28-ounce can of peaches, drained

DIRECTIONS

1. Pour the 1/3 cup melted butter in a 9 x 13-inch pan and sprinkle the brown sugar over the butter.
2. Peel and slice peaches and lay over close together on the mixture. Or, if using canned peaches, re-slice any thicker ones and lay the same.
3. Put flour in mixing bowl with sugar and baking powder.
4. Take an empty one-cup measuring cup and break the eggs into it, filling the cup with milk. Add to dry ingredients and beat until mixed.
5. Last, add 5 tablespoons melted butter and beat. Pour over peaches.
6. Bake at 350°F for approximately 25–30 minutes or until a toothpick comes out of the cake mixture clean. Invert the cake onto a cookie sheet as soon as it comes out of the oven or soon after.
7. Serve with whipped cream or whipped topping. Good warm or cold.

Yield: 12 servings.

INGREDIENTS

1 cup margarine
½ cup granulated CRYSTAL SUGAR^®
½ cup firmly packed light brown CRYSTAL SUGAR^®
1 egg
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 cups flour
1¾ cups semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350°F.
2. Cream the margarine and sugars. Add vanilla and egg. Mix in dry ingredients and chips.
3. Drop by spoonfuls onto greased cookie sheet.
4. Place in 350°F oven. Bake 10 minutes or more.

Yield: 3–4 dozen cookies.