Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

PINEAPPLE SOUR CREAM PIE

Eva Herring, Lewiston

1 3/4 ounce package instant vanilla pudding
1 ½ cup sour cream
20 ounce can crushed pineapple, drained
9” baked pie crust

In a small bowl combine the pudding mix and sour cream. Mix well, stir in pineapple. Spread in baked crust. Refrigerate for three hours or over night. Before serving spread cool whip over pie.

HUNTER’S APPLE CAKE

Martha Wemhoff, Lewiston

2 eggs
2 cups sugar
½ cup oil
2 tsp vanilla
4 cups chopped apples
1 cup raisins
1 cup chopped nuts
2 cup flour
2 tsp cinnamon
½ tsp salt
2 tsp baking soda

Cream egg, sugar, oil, and vanilla. Add flour, salt, baking soda, and cinnamon. Mix well. Add apples, raisins and nuts. Mix well. Batter will be somewhat dry. Pour into 9x13” greased and floured baking pan. Bake at 350 for 45 minutes.

ALMOND RHUBARB COFFEE CAKES

Beverly Lang, Lewiston

1 ½ cup brown sugar
2/3 cup vegetable oil
1 egg
1 tsp vanilla
2 ½ cups all purpose flour
1 cup milk
1 tsp salt
1 tsp baking soda
1 ½ cup chopped rhubarb
½ cup sliced almonds
½ cup sugar
1 Tbsp butter
½ cup sliced almonds

Heat oven to 350. Grease and flour 2 round 9x1 ½” or square 8x8x2 or 9x9x2 inch pans. Mix brown sugar, oil, eggs, and vanilla. Stir in flour, milk, salt, and baking soda. Beat until smooth. Stir in rhubarb and ½ nuts. Pour into pans. Mix sugar, butter, and ¼ cup nuts. Sprinkle over batter. Bake 9” layers 40 minutes. 8” layer 45 minutes. Makes 2.

AUTUMN PUMPKIN PIE

Ila Mae Wayman, Clarkston

½ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
½ tsp nutmeg
1 pinch half and half
3 large eggs
1 can (15 ounce) pumpkin
1/3 cup molasses

Mix sugar and spices in small bowl. Beat eggs in large bowl, stir in pumpkin, sugar and spices, molasses and half and half. Bake in 425 oven for 15 minutes. Then 40-45 minutes in 350 oven or until knife inserted in middle comes out clean.

SUNSHINE COCONUT PINEAPPLE CAKE

2 cups flour
1 ½ cups brown sugar
2 cup grated carrots
2 tsp baking soda
1 tsp salt
1 cup coconut
1 cup chopped pecans
¾ cup cooking oil
2 tsp lemon juice
1 tsp vanilla
1 can (20 ounces) crushed pineapple

Frosting
1 package (8 ounces) cream cheese
1 carton frozen whipped cream
3 Tbsp powdered sugar coconut on top, optional

In bowl, mix first 7 ingredients. Then mix oil, lemon juice, and vanilla. Add ¾ cup pinapple juice. Mix all together. Fold in pineapple. Bake 350 for 45 minutes in 13x9 pan.

GREAT PUMPKIN DESSERT

Nancy Orton, Lewiston

1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 package yellow cake mix
¾ cup butter or margarine, melted
1 ½ cup chopped walnuts
vanilla ice cream or whipped cream

In a mixing bowl, combine the first five ingredients. Transfer to a greased 13x9x2” baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake 350 for 1 hour or until a knife inserted near the center comes out clean. Top with ice cream or whipped cream.

ONE OF A KIND GINGERBREAD WITH CLEAR ORANGE SAUCE

Margo Palmer, Kooskia

Gingerbread:
1 cup shortening
1 cup sugar
1 cup molasses
1 cup milk
1 egg
1 Tbsp baking powder
1 Tbsp cinnamon
1 tsp baking soda
1 tsp ginger, more if desired
1 tsp allspice
1 tsp salt
3-4 cups flour

Sauce:
1 cup sugar
1/4 tsp. salt
2 Tbsp cornstarch
1 cup orange juice
1/4 cup lemon juice
3/4 cup boiling water
1 Tbsp butter
1 tsp each grated orange and lemon rind

Beat shortening, sugar, molasses, milk and egg. Sift dry ingredients using enough flour for a stiff batter. Beat dry ingredients slowly into shortening mixture. Beat well. Pour into a greased 9"x13" pan. Bake at 350 for 45-50 minutes. serve warm with sauce. Sauce: Mix sugar, salt, cornstarch, orange and lemon juice, boiling water in saucepan, stirring and heat to boil. Let boil for 1 minute, stirring constantly. Remove from heat; stir in butter, orange and lemon rinds. Keep hot until time to serve.

CRANBERRY CREAM PIE

Irene Agee, Kamiah

Nut Pastry Shell:
1 cup flour
1 cup coarsely ground walnut
½ tsp salt
½ cup oil

Filling:
1 package raspberry gelatin
1 can whole cranberry sauce
1 cup hot water
1 cup sour cream Cream Cheese

Topping:
1 3 ounce package cream cheese
2/3 cup miniature marshmallows
¼ cup sugar 1 cup heavy cream

Mix flour, walnut, salt, and oil in pie pan. Bake at 375 for 20 minutes. Cool. Dissolve gelatin in hot water. Cook to lukewarm. Stir in cranberry sauce and sour cream. Chill until thickened. Pour into pastry shell. Chill until firm. Blend topping ingredients until smooth. Chill at least 4 hours. Before serving, whip until thick and spread over filling. Whipping will take at least 5 minutes.

CHOCOLATE CHIP ZUCCHINI CAKE

Peggy Keller, Lewiston

½ cup margarine
½ cup oil
1-½ cups sugar
2 eggs
2 cup grated zucchini
½ cup sour milk or buttermilk
2-½ cups flour
4 Tbsp. cocoa
¼ tsp. cloves
1 Tbsp. vanilla
¼ tsp. cinnamon
1 tsp. soda
½ tsp. baking powder

Cream margarine, oil and sugar. Add 2 eggs, zucchini, flour, milk, cocoa, cloves, salt, vanilla, cinnamon, soda and baking powder. Spread in greased and floured 9x13 pan or two 8” square pans. Sprinkle with ½ cup nuts and ½ cup chocolate chips. Bake 350, 45 minutes.

EASY CHOCOLATE CAKE

Dorothy Locken, Clarkston

2 cups flour
2 cups sugar
2 sticks butter
1 cup water
4 Tbsp. cocoa
1 tsp. soda
½ cup milk
2 eggs
½ tsp. vanilla.

Mix in bowl- flour and sugar, mix well. Bring to boil butter, cocoa and water. Pour over dry ingredients. Mix well. Add soda, eggs and vanilla, mix. Pour into well greased and floured 14”x18” pan. Bake at 400 for 20 minutes. Frost with your favorite frosting.