1 1/4 cups of water
2 cups of flour
package of dry yeast (quarter ounce or 7 grams)
1/2 tsp salt
1 1/2 to 2 cups of flour (to your preference)

Heat the water to roughly 48 degrees Celsius. Put in flour, salt and yeast. Mix it on highspeed with a mix master. Whatever that is. For three minutes. Add the rest of the flour a little at a time and knead it. When you get it mixed it, put it in a greased bowl. Grease the top. Cover it and let it rise for forty minutes, or until it has doubled in bulk. Punch the dough down. Divide it in half. Each lump should make a thirteen inch pizza dough. Use your fingers or a rolling pin. Or try spinning it. You can freeze the dough for up to two weeks.

Some folks cook the dough for ten minutes before dressing it, but…

This recipe is from Donna Arnott. She stole it from the mix master people. Who knows where they stole it from.

1/2 cup of butter (or margarine)
1/4 cup of white sugar
3 Tbsp cocoa
1 egg
1 tsp vanilla
2 cups of graham wafer crumbs
1 cup of coconut
1/2 cup of chopped nuts (pecans or walnuts)

Cook butter, sugar and cocoa in a double boiler until the sugar dissolves, roughly. When that’s hot, add a beaten egg and keep stirring and this will make it frothy. Add the vanilla. Then remove it from the heat. Add the graham wafer crumbs, and the coconut, and the nuts. Mix vigorously.

Add everything to a 7 x 11 pan. You can really use any size pan, it just depends on how thick you want the three layers. Put it in the fridge to set.

Second layer

1/4 of butter (or margarine)
2 Tbsp of custard powder
2 cups of icing sugar (sifting is optional)
2 Tbsp of boiling hot water (maybe 3)

Add some of the icing sugar. Maybe half. Add everything else and then add the water. Add the icing sugar to the stiffness that you want. Spread it out and put it back in the fridge.

Third layer

3-4 squares of semi sweet chocolate
1 or maybe 2 tsp of butter

Melt the chocolate in the double boiler and then add the butter. Spread it out quickly. As soon as its set, cut it into squares. If the chocolate is too hard, try heating your knife to cut the squares.

This recipe is from Donna Arnott’s recipe book that she received as a wedding gift from Donna’s Grandma Torkelson: British Columbia Women’s Insitute, Centennial Cookbook (1958, fourth edition 1971)

• 10 units of squash and/or pumpkin
• 2units of onions
• 1 unit of olives
• 1 unit raisins
• 1 unit mushrooms
• some sea salt, pepper
• balsamic vinegar
• .5 units of pineapple juice (optional)

Scoop out and skin the squashes with a big knife and a big cutting board. Cut them up in pieces and drop them in a small amount of water to boil. The trick here is to use a small amount, because after they get soft, you blend the pieces up until you have a fine soup base. I used a blender once. Now we have a really nice hand blender that we use right in the water. But if you had to mash it, you could, it would just take a little longer and might not turn out quite as velvety.

Fry a couple of copped up large onions in a frying pan with oil and balsamic vinegar until they are soft and translucent. Add the onions to your soup base. Add salt and vinegar to taste. Drop in the olives and raisins and mushrooms and let simmer for at least half an hour.

I used pitted green olives and cut them in half. But I bet it would be similarly good without having them pitted or with other varieties of olives. It’s worth some further experimentation.

For additional good times, you can add a juice to sweeten it. Or beets. Or carrots. Or green beans. Or pretty much anything.

2 cups flour
2 tsp baking Powder
1.5 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1.5 cups oil
4 eggs
2 cups grated carrots
8.5 oz. Crushed pineapples, drained
1 cup chopped nuts

Sift flour, baking powder, baking soda, salt, cinnamon. Add sugar, oil and eggs. Mix well. Site in carrots, then pineapple and nuts.

Bake at 350′ in greased and floured pan – 9×13 or bundt pan – until top springs back.

ICING

0.5 cups butter or marg
8 oz. package cream cheese (block, non-spreadable)
1 tsp vanilla
2 cups icing sugar

Combine all but icing sugar, beat until well blended. Add icing sugar gradually, beating hard.

5-6 heaping tbsp of uncooked rice

1 cup water

2 cups milk

pinch of salt

1 tbsp butter (the size of an egg)

1/4 cup sugar

cinnamon

raisins (or dates, optional)

Put it all in a casserole and sprinkle cinnamon on top. Stir part way through. Bake uncovered at 250*C for 2 or more hours.

Nutsand bolts

2 lbz salted mixed nuts
1 12 oz Shreddies
1 10 oz cheerios
1 6 oz small round pretzels
1 8 oz stick pretzels
2 cups peanut oil
2 T Worcester Sauce
1 T garlic salt, season salt

Mix dry ingredients in roaster pan. Mix remaining ingredients in
separate bowl and pour over dry ingredients in roasting pan. Bake at
250 for 2 hrs stirring every 15 min. Cool and pack in freezer bags or
jars. Makes 12 quarts

Tips from Grammy: Stir frequently. Add more nuts, especially pecans and other non-peanut nuts. Also, more cherios. The long thin pretzels are better than the round ones.

potatoes

cream

salt and pepper

artichokes

asiago cheese

onion

Cut potatoes and layer in pan with cream, artichokes, salt, pepper and asiago cheese, making sure to leave some cheese to cover the top at the end. Bake covered until potatoes are cooked through. Then uncover and bake until the top is golden brown.

2 cups flour, sifted
4 tsp baking powder
1 tsp salt
1/3 cup oil
3/4 cup milk

Mix dry ingredients together, mix wet ingredients together, then mix both with fork and kneed 10 times.