Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder

Add:
1 T cinnamon
2 cups flour
1/2 cup water

Mix well and stir in:
4 cups diced (chopped) apple

Pour into 9 x 13″ pan. Bake for 50-60 minutes at 350 degres.

Topping:
1/4 – 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 – 3/4 cup chopped nuts (“I like pecans.”)

Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!

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The post Fresh Apple Cake appeared first on The Cowley Cookbook.

1 yellow cake mix (dry)
1 small package instant vanilla pudding
1 1/3 cup water
1/4 cup oil
2 cups angel flake coconut
1 cup chopped pecans

Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in three 9″ layer pans. Bake for 35 minutes at 350 degrees.

Coconut-Cream Cheese Frosting

4 T butter or margarine
2 T milk
3 1/2 cups powdered sugar
1 (8 oz) cream cheese
1 tsp vanilla
2 cups coconut

Mix, adding powdered sugar and coconut last. Spread on cooled cake.

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Boil for three minutes; 16 cups sugar and 16 cups water.  Cool and add:

20 bananas, crushed
4 large (32 oz.) cans pineapple juice
1 pint lemon juice

Mix this together with sugar water and put back in juice cans and freeze.

Need two cases of large bottles 7-UP.

To make, let cans of juice thaw slightly and put in punch bowl. Add 2 large bottles of 7-UP to 1 can mix.

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The post Fruit Punch appeared first on The Cowley Cookbook.

2 cups instant milk (dry)
1/4 cup cocoa powder
apx 1/4 tsp salt
1 cup powdered sugar, sugar or equivalent in sugar substitute
1/3 cup Coffee Mate (for richer mix)

Mix dry ingredients together.  Makes about 20 servings.

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The post Hot Chocolate Mix appeared first on The Cowley Cookbook.

4 T chopped carrots
4 T chopped onion
4 T chopped green pepper
6 T chopped celery
2 T chopped parsley (or 1 T dry)
4 T chopped lettuce
4 T chopped cabbage
2 quarts chopped tomatoes

Cook vegetables, vegetables, except tomatoes, until tender. Add tomatoes and cook for a few minutes longer, then strain.

Add:

1 tsp salt
1 tsp lemon juice
1 tsp Accent

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The post V8 Tomato Juice appeared first on The Cowley Cookbook.

1 cup boiling water

Add: 1/2 cup margarine
2 cups sugar
2 cups dry milk

Put in blender and blend for a minute.

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The post Sweetened Condensed Milk appeared first on The Cowley Cookbook.

3 1/2 cups strained bean juice
2 cups orange juice
2 cups pineapple juice
3 cups hot water
2 small packages lime jello
1 quart 7-UP or Sprite

Dissolve jello in hot water. Add juices and chill. Add 7-UP last.

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The post Pinto Bean Punch appeared first on The Cowley Cookbook.

Wash and remove stems from grapes.  Put 1 cup grapes (Concord) in 1 quart jar.  Add 1/2 to 1 cup sugar. Fill jar with boiling water. Process in water bath for 10 minutes. (Bring jars to boil and keep boiling for 10 minutes.)

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8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples.  let stand 24 hours.

Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.

Add 3/4 to 1 cup sugar (depends on how sweet you like it.)

Add juice – seal and process for 10 minutes in boiling water bath.

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The post Apple Juice appeared first on The Cowley Cookbook.

6 oz can frozen orange juice
1 cup water
1 cup milk
1 tsp vanilla
10-12 ice cubes

Put all in blender and blend for a few seconds until smooth.

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The post Orange Julius appeared first on The Cowley Cookbook.