Fruitcake Best-ever

Fruitcake - Best-ever

Ingredients: 1-1/2 lbs Mixed colors of candied fruit, chopped 1 cup Walnuts, chopped 1 cup Pecans, chopped 1/2 lb. Dark seedless raisins 1/2 lb. Chopped dates 1/4 cup Flour 1 cup Shortening 2 cups Brown sugar 1 cup (4 large) Eggs 1/2 cup Grape jelly 1/2 cup Grape juice 2-3/4 cups Sifted flour 1 tsp Baking powder 1 tsp Salt 1 tsp Cinnamon 1 tsp Allspice 1/2 tsp Nutmeg 1/2 tsp cloves

Instructions: Mix first six ingredients in large bowl, set aside. Stir shortening to soften. Gradually add sugar and cream till light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each. Soften jelly and combine with grape juice. Sift flour, baking powder, salt and spices 3 times; add to creamed mixture alternately with grape juice. Beat till smooth after each addition. Pour over fruits and nuts; mix. Line pan or pans with paper (tube pan or loaf pans). Do not flatten. Bake in very slow oven at 250 degrees for 3-4 hours. Cool in pan. Place pan containing 2 cups water on bottom shelf of oven to get greater volume, moist texture, shiny glaze.

Clove Cake

Sausage Quiche Squares

Strawberry Coffee Cake

Coleslaw

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Chicken ‘N Broccoli Almondine

Chicken ‘N Broccoli Almondine

Ingredients: 1/3 cup Blue Bonnet butter Blend 1/3 cup Planters Sliced Almonds 1/4 cup All-purpose flour 1/4 teaspoon Salt 1/8 teaspoon Ground black pepper 2 whole Boneless chicken breasts, split (about 1 lb) 1/2 teaspoon Thyme leaves 1/2 cup Dry white wine or chicken stock 2 cups Broccoli flowerets, cooked

Instructions: In skillet, over medium-low heat, melt butter blend. Add almonds; cook, stirring occasionally, until golden brown, about 5 minutes. Remove almonds with slotted spoon; set aside. Combine flour, salt and pepper. Coat chicken with mixture; shake off excess. Stir thyme into skillet. Over medium heat, brown chicken on both sides; stir in wine or chicken stock. Cover; cook over low heat for 5 to 10 minutes or until done. Add broccoli, cook until heated through. Remove broccoli and chicken to heated platter. Heat pan juices to boiling, stir in almonds; spoon over chicken. Makes 4 servings.

Lemon Cake

Lemon Cake

Cake Ingredients: 1/4 Cup           Butter 1/2 Cup           Shortening 2 Cup             Sugar 3                 Eggs 3 Cups            Flour 1/2 teaspoon      Salt 1/2 teaspoon      Soda 1 cup             Buttermilk 1 teaspoon        Vanilla 1 teaspoon        Lemon Juice 1 teaspoon        Grated Lemon Rind

Instructions Cake: Cream butter, shortening & sugar in mixing bowl. Add eggs, one at a time, mixing well. Combine flour, salt & soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice & lemon rind, mixing sell. Pour into greased 10” tube pan. Bake 350 deg for 1 hour. Remove from oven; pour Lemon Glaze over cake while it is still hot.

Glaze Ingredients: 1/4 Cup Butter 1 Cup Powdered Sugar 1 Lemon Juice only

Instructions Glaze: Melt butter over low heat in small saucepan. Add sugar & juice, mixing well.

Baked Beans

Baked Beans

Ingredients: 1 Pound Beef, Ground ½ cup Onion, finely chopped ½ teaspoon Salt ¼ teaspoon Black pepper 2 tablespoons Vinegar 2 tablespoons Sugar 1 can (16 Oz.) Pork & Beans ½ cup Ketchup ¼ teaspoon Tabasco sauce

Instructions: Cook ground beef & chopped onion in a small amount of fat in a heavy skillet. Cook very slowly until the meat has turned white. Drain off fat, add remaining ingredients and mix well. Put in casserole dish and bake at 350º for 30 minutes.

Strawberry Glaze Pie

Strawberry Glaze Pie

Ingredients: 4 cups Fresh Strawberries 1 cup Water 3/4 cup Sugar 3 tablespoons Corn Starch A few drops Red food coloring

Instructions: Crush 1-cup fresh strawberries and cook with 1-cup water about 2 minutes. Sieve. Combine 3/4-cup sugar and 3 tablespoons cornstarch. Stir into berry juice. Cook and stir till thickened and bubbly. Add few drops red food coloring. Place 1-1/2 cup fresh strawberries in baked and cooled 8-inch pie shell. Pour half the sauce over. Repeat layers with 1-1/2 cup berries and remaining sauce. Chill.

Sweet Potato Pie

Sweet Potato Pie

Ingredients: 2 Eggs 1 cup Sugar 1 teaspoon Salt 1/8 teaspoon Nutmeg 1 teaspoon Cinnamon 1 cup Milk 2 tablespoons Butter or Margarine 1-1/2 cup Sweet potatoes, cooked, mashed 1 Unbaked eight inch pie shell

Instructions: Beat eggs slightly; add sugar, salt, spices, and milk. Add butter to mashed sweet potatoes and blend milk & egg mixture. Pour into unbaked pie shell and bake at 450 for 10 minutes. Reduce to 350. Bake 30-40 minutes or until firm.

Lemon Meringue Pie (Mama’s)

Lemon Meringue Pie (Mama’s)

Ingredients: Filling: 2-1/3 cup Milk 3 Egg yolks 1 cup Sugar 7 tablespoons Flour, all-purpose 2 tablespoons Cornstarch 1 tablespoon Butter 1/3 cup Lemon juice 1 teaspoon Lemon rind Dash Salt Meringue: 3 Egg whites 6 tablespoons Sugar (2 T. per white) ¼ teaspoon Cream of tarter

Instructions: Filling: Mix all ingredients except lemon juice. Cook until mixture begins to thicken, then add juice & rind and cook until thick. Add dash of salt and the butter. Pour into cooked pie shell. Meringue: Put egg whites and cream of tarter into medium mixing bowl. Beat until stiff. Add 2 tablespoons of sugar at a time beating after each addition. Continue beating until the sugar is dissolved and no sugar grains can be felt (use fingers or tongue to test for graininess).

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients: 1/3 cup Flour, enriched, sifted 1 cup Sugar 1/4 teaspoon Salt 1/4 cup Cocoa, powder 2 cup Milk 3 Egg yokes, slightly beaten 2 Tablespoon Butter or margarine 1/2 teaspoon Vanilla 1 Pastry shell, 9-inch, baked

Instructions: Mix flour, sugar, cocoa and salt in saucepan. Mix egg yokes into milk. Add milk mixture into dry ingredients slowly. Cook over moderate heat, stirring constantly, until mixture thickens and boils, cook about 2-minutes. Remove from heat. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Serve with Cool-Whip.

Ice Box Fruitcake

Ice Box Fruitcake

Ingredients: 1 box (12oz.) Vanilla Wafers 1 lb. Raisins 1 lb. Pecans, roasted, broken 1 can Sweetened Condensed Milk 1 pkg. Coconut

Instructions: Crush wafers, add milk & other ingredients. Mix thoroughly. Pack hard in a suitable container(s) & store in refrigerator until needed.

Blueberry Crumble

Blueberry Crumble

Ingredients: 3 Cups Fresh blueberries ½ Cups Sugar 3 Tablespoons Flour plus ¾ cup for topping ½ cup Brown sugar ½ cup Rolled oats ½ cup (1 stick) butter

Instructions: Preheat oven to 350 deg. Rinse and drain berries. Pour berries into an 8” square baking dish such as Corningware; sprinkle with sugar and 3 tablespoons of flour. Mix and spread evenly over bottom of dish. In a separate bowl, combine ¾ cup flour, brown sugar, oats and butter. Mix with your hands until crumbly. Sprinkle evenly over berries. Bake for 30 to 35 minutes until fruit bubbles through topping. Serve warm. Serving tip: for a special treat top with wipped cream or ice cream.

Sunny Morning Muffins

Sunny Morning Muffins

Ingredients: 1 Cup Strawberries, chopped 1 Cup Sugar, plus 2 tablespoons 1 1/2 Cups All-purpose flour Pinch Ground cinnamon 1/2 teaspoon Baking soda 1/4 teaspoon Ground nutmeg 1 teaspoon Salt 1 Ripe banana, mashed 2 Large eggs 1/4 Cup Canola oil 1 Lemon, zested 1/2 pint Blueberries 1 Cup Chopped walnuts

Instructions: Preheat oven to 350 deg. F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients unto the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into lined muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. Yield: 12 muffins.

Pinwheel Cookies

Pinwheel Cookies

Ingredients: 1/2 cup Shortening 1/2 cup Sugar 1 Egg yoke 2 teaspoons Vanilla 1 tablespoon Milk 1-1/2 cups Flour, sifted enriched 1/2 teaspoon Baking powder 1/2 teaspoon Salt 1 ounce Chocolate, unsweetened, melted (1-square) 1 tablespoon Milk Hot milk

Instructions: Thoroughly cream shortening and sugar; blend in egg yolk, vanilla, and 1 tablespoon milk. Sift dry ingredients; stir into creamed mixture. To half of dough, add chocolate and 1 tablespoon milk; mix. Chill. For Pinwheels, roll chocolate and plain doughs in 10x13-inch rectangles. Brush chocolate layer with hot milk; place plain layer atop so it’s far edge extends beyond chocolate edge. Roll. Bake on greased cookie sheet in moderate oven (375 deg.) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Praline Recipe

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Praline Recipe (Frances’s)

Ingredients: 1 C Sugar 1/2 C Brown Sugar 1/2 C Milk 1 Small pkg Cook & Serve pudding (do not use instant) Any flavor. I prefer butterscotch or vanilla. 1 C Pecans

Instructions: Combine all ingredients except pecans, in med ium pan. Bring to a rolling boil, and boil for 2 min. Add pecans and cook for 1 min more. Remove from heat, and beat with a spoon until thick. Quickly drop by spoonfuls on to wax paper. Let cool, and enjoy!

Vegetable Soup - Laura’s

Vegetable Soup (Laura's)

Ingredients: 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, finely chopped (I used the garlic press) 3 stalks celery, chopped 3 carrots, chopped 1 large potato, peeled and chopped 1 zucchini, chopped 1 tablespoon tomato paste Salt and pepper 6 cups broth (I used turkey broth then some canned chicken broth. I might not have been quite this much because the pot got full) 1 19-ounce can white beans, drained (I used Kroger brand) 1 cup fresh chopped baby spinach 1 can Italian style seasoned diced tomatoes (I used Hunt's)

Instructions: Heat the oil in a large pot over low heat. Add the onions and garlic and cook 5 minutes, stirring frequently. Add the celery, carrots, and potato and cook another 2 minutes. Add the zucchini, tomato paste, salt, and pepper and cook 1 minute. Raise the heat to high. Add the broth and bring the soup to a boil. Reduce the heat to low, (I think I cooked it a little longer at this point to make sure all the veggies were tender) add the beans, tomatoes, and spinach and cook about 10 to 15 minutes, or until the vegetables are tender and the soup is flavorful. Serve hot; can sprinkle with grated parmesan cheese just before serving. (Makes 6 to 8 servings) Except for the potatoes, the soup freezes quite well! :) :) Laura

Cornbread - Vidalia Onion

Vidalia Onion Cornbread

Ingredients: ¼ cup (1/2 stick) Butter 1 large Vidalia or other sweet onion, chopped 1 pkg (8-oz) Cornbread/Muffin mix 1 Egg, beaten 1/3 cup Milk, whole 1 cup Sour cream 1 cup Sharp Cheddar, grated, divided ¼ teaspoon Salt

Instructions: Preheat the oven to 450°F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, ½ cup of the cheese, and the salt. Stir to combine. Pour into the prepared pan and top with the remaining ½ cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Ham and Potato Chowder

Ham and Potato Chowder

Ingredients: 1 medium Onion, chopped 1 stalk Celery, chopped 2 medium Carrots, chopped 3 cloves Garlic, minced 4 cups Chicken broth, fat-free, reduced-sodium 2 cups Potatoes, cubed ¼ teaspoon Black pepper ½ teaspoon Thyme leaves, dried, crushed 2 tablespoons Cornstarch ¼ cup Water, cold 16 ounces Corn, frozen 2 cups Milk, low-fat (2-percent) 8 ounces Ham, extra lean, cubed 2 tablespoons Parsley, fresh, finely chopped

Instructions: Spray a large saucepan or Dutch oven with nonstick cooking spray and add the onion, celery, carrots and garlic. Sauté over medium-high heat for 2 or 3 minutes. Add enough chicken broth to cover the vegetables, then bring to a boil, cover the pan, reduce the heat to a simmer and cook until softened, about 15 minutes. Add the potatoes, pepper, thyme and the rest of the chicken broth, then bring back to a boil, reduce heat, cover and cook until done, about 15 more minutes. Combine the cornstarch and water, and add to the vegetables mixture, stirring constantly until it boils again. Add the corn, milk and ham, and bring back to a boil. Serve with fresh parsley to garnish. Makes 8 servings.

Biscuits - Honey Angel

Honey Angel Biscuits (Southern Living)

Ingredients: Biscuits 1 envelope (1/4 oz.) Active dry yeast 2 tablespoons Water, warm to 105° to 115° 5 cups Flour, all-purpose 1 tablespoon Baking powder 1 teaspoon Salt 1 cup Shortening 2 cups Buttermilk 3 tablespoons Honey Honey Butter ½ cup Butter or margarine, softened ¼ cup honey

Instructions: Biscuits: Combine yeast and 2 tablespoons warm water in a 1-cup measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or 2 forks until mixture is crumbly. Combine yeast mixture, buttermilk, and honey; add to dry ingredients, stirring just until moistened Turn dough out onto a lightly floured surface, and knead 1 minute. Roll dough to ½-inch thickness. Cut with a 2-inch round biscuit cutter, and place on ungreased baking sheets. Bake at 400° for 10 minutes or until golden. Serve with Honey Butter or chicken salad. Honey Butter: Stir together butter and honey in a small bowl until blended. Yield: 5 dozen

Slow-Cooker Veggie Chili

Slow-Cooker Veggie Chili

Ingredients: 2 (1 cup) Large carrots, diced 2 (1/2 cup) Celery ribs, diced 1 medium Sweet onion, diced 2 pkg. (8 oz.) Mushrooms, fresh, sliced 1 large (1-1/2 cups) Zucchini, chopped 1 cup Yellow squash, chopped 1 tablespoon Chili powder 1 teaspoon Basil, dried 1 teaspoon Seasoned pepper 1 can (8 oz.) Tomato sauce 3 cups Tomato juice 1 cup Corn, frozen whole kernel 2 cans (14-1/2 oz.) Diced tomatoes, undrained Vegetable cooking spray 4 cans (15 oz.) Pinto, black great northern, or kidney beans, rinsed and drained

Instructions: Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes. Stir together tomato sauce and tomato juice in a 6-quart slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months. Yield: 15 servings

Beefaroni

Beefaroni (Mama’s)

Ingredients: 2 tablespoons Margarine ¼ cup Onion 1 pound Ground beef 1 #2-1/2 can Tomatoes 2 teaspoons Salt 1 tablespoon Worcestershire sauce 1 dash Tabasco 1 cup Macaroni, uncooked

Instructions: Sauté onion in skillet in melted margarine. Add beef and brown. Add tomatoes, salt, Worcestershire sauce, Tabasco. Add macaroni and cook over low heat 20 minutes and stir occasionally.

Blackberry Cobbler (Pam's)

Blackberry Cobbler – Pam’s Prize Winner

Ingredients: 1/2 cup                  Butter melted 1 cup plus 2 T           Sugar, divided 1 cup                    Water 1-1/2 cups               Self-rising flour 1/2 cup                  Butter 1/3 cup                  Milk, room temp 2 cups                   Blackberries 1/2 tsp                  Cinnamon

Instructions: Place melted butter in 9x9 baking dish. In saucepan heat 1 c sugar & water until sugar dissolves, set aside. In a separate bowl, cut flour & butter together until course crumbs form. Add milk & stir until dough leaves sides of bowl. Roll into a rectangle. Spread dough with berries, sprinkle with cinnamon & roll up jellyroll style. Cut into 1-1/2 inch slices. Place in pan on top of melted butter. Pour warm sugar water over all. Bake at 350 degrees for 45 minutes. Sprinkle top with remaining sugar; return to oven for 15 additional minutes. Makes 4 to 6 servings.

Lemon Ice Cream (6 Qt)

Lemon Ice Cream (6 Qt)

Ingredients: 4 cups Sugar 3 cups Whipping Cream 1 quart + 1 cup Milk 1 cup Lemon Juice 1 tablespoon Grated Lemon Peel 2-1/2 teaspoon Lemon Extract

Instructions:

Lemon Ice Box Pie

Lemon Ice Box Pie

Ingredients: 3 Eggs, Separated 1 can Sweetened Condensed Milk 1/3 cup Lemon Juice 6 tablespoons Sugar

Instructions: Combine egg yokes and sweetened condensed milk, Mix well. Add lemon juice. Pour into prepared graham cracker crust. Use egg whites for meringue and brown in 350º oven. For meringue, beat egg whites until stiff. Add 2 tablespoons sugar for each egg white. Add to egg white 2 tablespoons at a time beating well after each. Continue to beat until all sugar is dissolved completely. After browning, let pie sit in warm oven with door open for a while. That helps stop the bubbles from forming on the meringue.

Chocolate Crinkles

Chocolate Crinkles

Ingredients: 4 Squares Unsweetened Chocolate ½ cup Oil 2 cups Sugar 4 Eggs 2 teaspoons Vanilla 2-1/2 cups Flour 2 teaspoons Baking Powder ½ teaspoon Salt

Instructions: Melt 4 squares unsweetened chocolate. Add ½ cup oil, 2 cups sugar, 4 eggs and 2 teaspoons vanilla, (stir well after each). Mix: 2 and 1/2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt- Add dry ingredients to the chocolate mixture. Stir well and chill at least 2 hours. Roll in balls, roll balls in powdered sugar. Bake at 350° for 9 minutes on greased cookie sheet. Be careful not to over bake.

Very Veggie Lasagna

Very Veggie Lasagna

Ingredients: 2 Carrots, medium, julienned 1 Zucchini, medium cut into ¼” slices 1 Squash, yellow summer, cut into ¼” slices 1 Onion, medium, sliced 1 cup Broccoli florets ½ cup Celery, sliced ½ cup Pepper, sweet red, julienned ½ cup Pepper, green, julienned 2 cloves Garlic, minced 1 teaspoon Salt 2 tablespoons Vegetable oil 1 jar (28 Oz.) Spaghetti sauce 14 noodles Lasagna, cooked and drained 4 cups (16Oz.) Mozzarella cheese, shredded

Instructions: In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread ¾ cup spaghetti sauce in a greased 13x9x2” baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer the half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350º for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield:12 servings.

Never Fail Pastry

Never Fail Pastry

Ingredients: 4 cups Flour, all-purpose 1 teaspoon Baking powder 1 teaspoon Salt 1 tablespoon Sugar 1-3/4 cup Shortening 1 Egg, beaten 1 tablespoon Vinegar ½ cup Water, cold

Instructions: Combine dry ingredients; cut in shortening until mixture resembles course meal. Stir in remaining ingredients. Divide dough into 5 equal parts; shape each into a ball wrap tightly. Chill. May store up to 2 weeks. (For five 9” crusts)

Cherry Pie Filling

Cherry Pie Filling (Lenora’s version)

Ingredients: 1 cup Sugar ¼ cup Flour, all-purpose 3-1/2 cups (2 cans, drained) Cherries, pitted red sour ¼ tablespoon Cinnamon ¾ cup Cherry juice from drained cans above 1 tablespoon Butter

Instructions: Combine sugar, flour and cinnamon. Add juice, blend and add cherries. Cook over medium heat until thick, add butter. Pour into 9” pastry lined pie pan, place 2nd crust over top or use lattice top. Seal edges & prick top. Rub butter over crust & sprinkle with small amount of sugar. Bake at 400° for 35 minutes or until crust is browned. (I started baking this pie as a teen.)

Biscuit Pudding

Mama’s Biscuit Pudding

Ingredients: 5 Biscuits 3 Eggs 3 cups Milk, heated 1 cup Sugar 1 teaspoon Vanilla

Instructions: Break biscuits into bowl.. Heat milk and pour over biscuits. Let set, beat eggs; add sugar & vanilla to eggs. Pour egg mixture over biscuits. Pour into pan, sprinkle sugar (nutmeg optional) over top. Bake 425° until done – light brown on top and slightly firm about 45 minutes.

Mexican Corn Bread

Mexican Corn Bread (from Frances)

Ingredients: 1 cup Corn, cream style 1-1/2 cup Corn meal, self-rising 2 tablespoons Bell pepper, chopped 2/3 cup Wesson oil 2 Eggs ½ cup Green onion, chopped 1 cup Sour cream 1 cup Cheese, grated

Instructions: Mix and pour ½ batter into pan (1st 7 ingredients), sprinkle ½ cup grated cheese over top. Add remaining batter. Top with remaining ½ cup cheese. Bake 350° for 40 minutes or until done.

Lemon Bread

Lemon Bread

Ingredients: 1 cup Margarine 3 cup Sugar 4 Eggs 3 cups Flour, all-purpose ½ teaspoon Salt ½ teaspoon Soda 1 cup Buttermilk 1 Rind, Grated from 1 lemon 1 cup Pecans, chopped ½ cup Lemon juice

Instructions: Blend margarine, 2 cups of the sugar and eggs. Sift next 3 ingredients together; add alternately to creamed mixture with buttermilk. Fold in lemon rind and pecans. Pour into well-greased loaf pans. Bake for 1 hour at 350. Mix remaining sugar and lemon juice together well. Spoon over hot bread. Cool for 1 hour before slicing. Yield: 24-30 slices.

Gingerbread

Gingerbread

Ingredients: Bread: 2 cup Flour, all-purpose, sifted 2 teaspoons Baking powder ¼ teaspoons Soda 2 teaspoons Ginger 1 teaspoon Cinnamon ½ teaspoon Salt 1/3 cup Shortening ½ cup Sugar 1 Egg, beaten 2/3 cup Molasses ¾ cup Sour or buttermilk Sauce: 2 tablespoons Flour ¼ cup Sugar 1 cup Milk

Instructions: Sift flour once, measure, add baking powder, soda, spices & salt and sift 3 times. Cream shortening thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and molasses; then flour. Alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate oven, 350°, for 35 minutes. Sauce: Sprinkle 2 tablespoons flour over ¼ cup sugar and mix; add 1-cup milk. Cook until it begins to thicken. Pour over each square when served.