Larson Recipes

Directions

Heat oven to 375℉. Place sliced apples in greased 8 inch square pan or 1 ½ quart baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes, or until apples are tender and topping is golden brown. Serve warm with cream or ice cream.

Variations

Peach crisp

Use 1 can (1 pound, 13 ounces) sliced peaches, drained, in place of apples. Use ⅔ cup sugar.

Cherry crisp

Use 1 can cherry pie filling in place of apples. Use ⅔ cup sugar.

Pineapple crisp

Use 2 cans (12 ounce each) pineapple tidbits, drained, or 2 cans (1 pound, 4 ounce each) crushed pineapple in place of apples. Use ⅔ cup sugar.

Apricot crisp

Use 2 cans (1 pound each) apricots, drained, in place of apples. Use ⅔ cup sugar.

Directions

Melt butter in a chafing dish. Add brown sugar and blend well. Add banana and sauté. Sprinkle with cinnamon. Pour over banana liqueur and rum and ignite, basting banana with flaming liquid. Serve when flame dies out.

Directions

Blend

Directions

Follow baking instructions on box.

Frosting

• 5 tablespoons butter
• ⅓ cup evaporated milk
• 1 cup sugar

Directions

Boil 1 minute and remove from heat. Add 1 cup chocolate chips and pour over cake while the cake is hot on jelly roll pan.

Directions

Mix ingredients together with coffee.

Directions

Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add butter and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other deserts.

Makes about 2 cups sauce.

Directions

Beat egg until frothy; beat in sugar and butter. Cream until light and fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together; add to sour cream mixture. Pour into a greased 8 inch square pan. Sprinkle with Topping.

Brown Sugar Topping: 1/2 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 2 tablespoons softened butter. Mix until crumbly.

Bake at 375℉ for 25 or 30 minutes or until cake tests done with a toothpick.

Directions

Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat, let cool. Add sugar, molasses, and egg, beat well. Sift together flour, baking soda, cloves, ginger, cinnamon, and salt. Add to first mixture. Mix well and chill. Form 1 inch balls, roll in sugar, and place on greased cookie sheets two inches apart. Bake in 375℉ oven for 8-10 minutes.

Directions

Cream butter or margarine in medium bowl with electric mixer. Add sugar and beat well. Thoroughly blend in egg, then add vanilla and almond extract.

Mix together flour, baking soda and cream of tartar in separate small bowl, then beat into creamed butter mixture and blend well. Form this dough into a ball and wrap in plastic wrap. Chill in refrigerator about 3 hours so dough will be firm enough to roll easily.

Lightly grease several baking sheets. Gather 1 or 2 small, very clean paint-brushes, and make cookie paint as follows: Pour 1 tablespoon evaporated milk into each of several small bowls or into sections of a muffin tin. Tint each with a different color of liquid or paste food coloring (past will give a more vibrant color).

Preheat oven to 375 degrees. Arrange some cooling racks on counter. Divide chilled dough into thirds and work with 1 section at a time, leaving remainder wrapped in refrigerator. Lightly flour counter or board and flour rolling pin. Roll out dough about ¼ inch thick, then cut into shapes with cookie cutters of your choice.

Using a spatula or metal pancake turner, carefully lift cookies and place on prepared baking sheets. Using brush, paint bright designs on unbaked cookies with milk and food coloring mixtures. If possible, place baking sheets in refrigerator for a few minutes to make cookies firm. Bake in preheated oven about 7 to 8 minutes, or until cookies are very lightly browned. Using pancake turner, transfer baked cookies to cooling racks to become crisp. Let cookies cool completely. Store cookies in a tin or plastic box with waxed paper between layers for protection.

Directions

Heat oven to 375℉. Remove wrappers from chocolates. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Directions

Mix sugar and melted fat. Add well beaten eggs. Add flour which has been sifted with salt, baking soda, and spices. Add the chopped nuts and ground raisins which have been dredged with some of the measured flour. Shape in rolls. Roll in waxed paper and store in refrigerator over night. Slice off and bake in a moderate oven (375℉) about 10 minutes.

Directions

Preheat oven to 400, mix shortening, sugar, eggs. Mix dry ingredients and sift. Mix wet and dry. Form balls the size of small walnuts.

Mix together 2 tablespoons sugar and 2 teaspoons cinnamon. Roll cookie balls in sugar mix.

Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes.

Directions

Mix dry ingredients very well with slotted spoon in 8x8 cake pan. Make 3 holes and add liquids and mix until well combined. Bake 350 degrees 20-25 minutes.

Frost with DeEtta's Chocolate Frosting recipe.

Directions

Sift dry ingredients; add liquid and nuts.

Topping

• ½ cup sugar
• ½ cup brown sugar
• 5 tablespoons cocoa

Dissolve in 1 cup hot water. Pour over the cake mixture which has been put in 8x8 pan. Bake 350℉ until cake is on top and toothpick comes out dry. About 30 minutes.

Directions

Prepare fruit and add to boiling water in saucepan; simmer until nearly tender. Stir in sugar and salt--also, if desired, lemon juice, grated lemon rind, and spice. Cook until fruit is tender.

Approximate Cooking Times

Apples

15 to 20 minutes

Peaches

about 10 minutes

Pears

about 15 minutes

Plums

20 to 25 minutes

Rhubarb

10 to 15 minutes

Directions

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325℉.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. [took 75 minutes, but opened the oven multiple times starting at 50 minutes – suggest not checking for 1 hour]

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Directions

Follow instructions on box and try the variations below:

3 ounces lime Jell-O fixed with 1 can drained pears

3 ounces red Jell-O fixed with 1 can of fruit cocktail and chopped oranges. Top with small marshmallows

3 ounces dark cherry Jell-O with 1 can drained sweet cherries. When set, top with one carton dark cherry yogurt

3 ounces orange Jell-O with 1 can mandarin oranges

Directions

Combine ingredients. Roll into balls and chill.

Roll out flat and cook on hot grill.

Directions

Combine flour and salt in mixing bowl.

With pastry blender or 2 knives, cut in shortening until little balls about the size of peas are formed.

Sprinkle water onto flour, one tbsp at a time. Mix lightly with fork until all flour is moistened.

Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. (Divide dough for two-crust pie into 2 equal balls)

Flatten with hand on lightly floured cloth-covered board. Roll out ⅛” thick with stocknet-covered board. Roll lightly in all directions, keeping edge of pastry round. Pinch broken edges together immediately.

Make sure that pastry is 1” larger all around than inverted pie pan to allow for depth of pie pan.

Fold pastry in half, and carefully transfer to pan. Ease pastry into pan. Be careful not to stretch it; stretching causes shrinkage.

Directions

Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate. If apples lack tartness, sprinkle with the 1 tablespoon lemon juice. In mixing bowl combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour.) Add sugar mixture to the sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture; dot with butter or margarine. Cut slits in top crust for escape of steam; place pastry atop filling. Seal and flute edge. Sprinkle some sugar atop, if desired. To prevent overbrowing, cover edge of the pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool pie on rack. Serve with vanilla ice cream, if desired.

Directions

Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate. In mixing bowl combine blueberries, sugar, flour, lemon peel, and dash salt. Turn blueberry mixture into pastry-lined pie plate. Drizzle with lemon juice and dot with butter. Cut slits in top crust; place atop filling. Seal and flute edge. To prevent overbrowning, cover edge of pie with foil. Bake in 375 degree oven for 20 minutes. Remove foil and bake for 20 to 25 minutes longer or till crust is golden. Cool pie on rack before serving.

Directions

Combine tapioca and sugar. Stir in cherries and let set 15 minutes. Add rest of ingredients. Cover with top crust. Bake ~40 minutes at 400 degrees.

Directions

400 degrees 40-45 minutes.

Top crust with strips

Directions

Combine in given order and mix well.

Pour into unbaked pie shell.

Bake 10 minutes at 425 degrees; turn oven down to 350 degrees until knife tests clean (50-60 minutes)

Directions

Beat egg white in medium bowl with mixer on high speed until foamy. Gradually beat in 3 tablespoons sugar until soft peaks form.

Mix tapioca, milk, egg yolk, and remaining sugar in medium saucepan. Let stand 5 minutes.

Bring to full boil on medium heat, stirring constantly. Remove from heat. Add egg white mixture; stir until blended. Stir in vanilla.

Cool 20 minutes, stir. Serve warm or chilled. Keep refrigerated.