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Ham and Munster Buns With Honey Mustard

Lumpia - Philippine Spring Rolls

Mini Quiches

Pumpernickel Bread Dip

Toasted Stuffed Little Buns

 

 

 

 

Ham and Munster Buns With Honey Mustard

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2 1/2 tsp. active dry yeast
1 tbs. sugar
2 tbs. unsalted butter
1/2 c milk
3 1/2 - 3 3/4 c all-purpose flour
2 1/2 tsp. salt
1/4 c Dijon-style mustard
1 tbs. honey
2/3 lb. grated Munster (old cheddar)
3/4 lb. very thinly sliced black forest ham or other smoked ham (not boiled)

 

In a large bowl proof the yeast with the sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy.

In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3 1/2 cups of the flour and the salt.

Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic.

Form the dough into a ball, put it in a buttered large bowl, and turn to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Turn the dough out onto a floured surface and roll it into a 21-by 14-inch rectangle.

In a small bowl combine well 1/4 cup of the mustard and the honey, spread the mixture over the dough, and sprinkle the dough with the Munster. Cover the Munster with the ham and, starting with a long side, roll up the dough tightly, jelly-roll fashion.

Trim the ends of the dough, cut the roll crosswise with a sharp knife into 16 equal pieces, and transfer the pieces, cut sides up, to 16 well-buttered 1/2 cup muffin tins, pressing them in slightly.

Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375 degree F. oven for 30 minutes, or until they are golden.

Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack.

The buns may be made 1 day in advance and kept wrapped well and chilled. Serve the buns warm or at room temperature with mango chutney and additional mustard.

Makes 16 buns.

 

 

 

 

Lumpia - Philippine Spring Rolls

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1 large pkg. minced beef
1 large pkg. minced pork
1 c. onions finely chopped
1 clove of garlic chopped
1/4 c. fresh parsley chopped fine
2 tbs. pepper
2 tbs. salt
1 can water chestnuts
1/4 c. soy sauce
6 eggs
1 green pepper chopped fine
1 red pepper chopped fine
Doll Spring Roll Shells

 

Cook all ingredients. Roll into shells. Deep fry until golden brown.

* MSG can be used as preservative.

** Can be frozen prior to deep frying.

*** Can use Plum sauce for dipping or topping.

 

 

 

 

Mini Quiches

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1 can Pillsbury crescent rolls (4 large)
6 eggs
1/3 to 1/2 cup milk
Old cheddar cheese shredded
Sour cream
garnishes (bacon, sausage, ham, mushrooms, etc...)

 

1 - Preheat oven to 400 degrees.

2 - Spray mini muffin tins lightly with PAM or other vegetable spray.

3 - Roll out two crescent rolls, cut into 24 even pieces. Stuff each piece into the bottom of the mini muffin tin.

4 - Beat eggs and milk together, then pour mixture into each tray, filling 1/2 - 3/4 the way up.

5 - Add a dab of sour cream, garnish with any topping you like (bacon, sausage, ham, mushrooms, etc.), then sprinkle a large pinch of the shredded cheese on each.

Cook at 400 degrees for 11 minutes, flip quiches out onto a paper towel to let cool and remove some grease.

Repeat above for remaining crescent rolls.

***Each Pillsbury tin makes 48 mini quiches***

 

 

Pumpernickel Bread Dip

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500 ml Sour Cream
1 Knorr vegetable soup mix
a handful of sliced almonds
5 gerkins cut up
3/4 c. mayonnaise

 

Mix all ingredients and allow to soak until soup mix softens.

Hollow out a loaf of pumpernickel bread, breaking the extra bread into bite-size pieces, placing them on tray around the outside of the loaf. Pour Dip into the middle of the hollowed out bread and serve.

 

 

Toasted Stuffed Little Buns

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3 tbs. oil
1 onion chopped fine
3 lb. ground beef
1/2 cup chili sauce
10 oz can Chicken Gumbo soup
2 tsp. mustard
salt and pepper
24 small salad buns

 

Preheat the oven to 350. In a large pan, heat the oil, lightly brown the onion, then add the beef. Cook well. Add the remaining ingredients, stir well, boil gently for one hour, or until almost all the liquid is gone. Let cool. Cut your buns in two, fill with the beef mixture, then wrap each bun in aluminum foil. Toast buns in oven for 20 minutes before serving.

 

 

 

 

 

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Holiday Punch

 

 

 

 

Holiday Punch

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2 cups cranberry juice (Ocean Spray light)
4 cups lemonade
1 cup orange juice
18 oz gingerale (2 cups and a bit)

 

Add all juices together, chill for a few hours. Add gingerale just before serving.

Add any fruit garnishes as desired.

 

 

 

 

 

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Banana Bread

Bread Rolls

 

 

 

 

Banana Bread

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5 very ripe bananas
4 eggs
1 c shortening
2 1/2 c white sugar
3 tsp. vanilla extract
3 1/2 c all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/2 c chopped walnuts (optional)

 

In a medium bowl. beat bananas. Add eggs, and beat to combine.

In a large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt: blend into batter. Add walnuts if desired.

Divide between two 9 x 5 inch greased loaf pans. Bake at 300 degrees F (150 degrees C) for 1 hour, 15 minutes. Makes 2 loaves.

 

 

 

 

Bread Rolls

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Step one:

3 yeast packages (Fleischman's regular)
1/2 cup lukewarm water
1 tbs. sugar

Combine together and let rise for 1/2 an hour.

 

Step two: in flour:

1 tbs. salt
3/4 cup sugar
2 eggs well beaten
8 - 10 cups of flour
3 tbs. oil or margarine
3 cups of water

 

Knead well for five minutes. Combine mixtures 1 & 2 and let rise for an hour. Roll into shape and let rise for one hour. Bake at 350 degrees for 25 - 30 minutes. Coat with margarine.

  

 

 

 

 

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Penne Romanoff

Quick Meatballs

Shepard's Pie

Sweet and Sour Meatballs

 

 

 

 

 

Penne Romanoff

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1 tbs. butter or olive oil
2 shallots, chopped fine
2 cloves garlic, minced
1/4 cup vodka
2 tbs. flat-leaf parsley, chopped fine
1 cup whipping cream
salt and pepper
1 pound pasta
1/2 cup freshly grated parmesan cheese
extra parmesan cheese
1 tomato sauce recipe (4 cups of sauce)

 

In a large saucepan, heat butter or oil on medium heat. Add shallots, garlic and parsley; cook, stirring, for 2 minutes or until softened. Add vodka and tomato sauce; bring to a boil. Add cream and simmer sauce for 5 to 7 minutes or until slightly thickened. Season with salt and pepper to taste.

Meanwhile cook pasta in a large pot of boiling salted water until just al-dente - tender but firm. Drain well; immediately toss with sauce and sprinkle with parmesan cheese. Divide pasta among serving plates and top with additional cheese.

 

 

 

 

 

Quick Meatballs

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1 egg
1 small onion chopped
1/4 cup bread crumbs
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 lb. minced beef

 

In a bowl, beat the egg. Add the onion, bread crumbs, Worcestershire sauce, Dijon mustard, salt and pepper. Add the beef and mix.

With a soup spoon, form the meat into ball 1 1/2 inch in diameter. Place the meatballs onto an aluminum foil lined pan, leaving a 1 inch space between the meatballs.

Place into preheated 450 degree F oven for 20 minutes. Cook until no longer pink inside. Serve.

 

 

 

 

Shepard's Pie

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1 large onion coarsely chopped
1 clove garlic, minced
2 tbs. butter or margarine
2 lb. lean ground beef
3 large carrots, shredded
1 tbs. tomato paste
1 tsp. fresh parsley, minced
2/3 cup beef broth
1/2 tsp. crushed dried thyme
8 mashed potatoes
1/2 tsp. crushed dried sage
1/2 cup cheddar cheese
1/2 cup parmesan cheese, grated
salt and pepper

 

Preheat oven to 375. Sauté onion and garlic in butter or margarine until tender. Add ground beef and sauté, breaking up the meat, until browned. Stir in carrots, tomato paste, parsley, thyme and sage. Add beef broth and season with salt and pepper to taste. Simmer gently 30 minutes. Spoon into well-greased 8" square baking dish. Spread mashed potatoes over the beef mixture. Mix cheeses and sprinkle on top of mashed potatoes. Bake 10 - 15 minutes, until cheeses are melted and top is golden brown.

 

 

 

 

 

Sweet and Sour Meatballs

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1/2 cup water or milk
1 egg
1 pound hamburger
1/2 cup bread crumbs
3 tbs. soy sauce

 

Mix bread crumbs with water or milk. Combine hamburger, soy sauce and the egg. Work in the bread crumbs mixture and form into balls. Fry meatballs in a hot, lightly oiled skillet.

 

Sweet and Sour Sauce

1/2 cup packed brown sugar
2 tbs. chopped pimento
1 tbs. corn starch
1 tbs. soy sauce
1/3 cup red wine vinegar
1/4 tsp. garlic powder
1/3 cup chicken broth
1/2 tsp. ground ginger
1/4 cup finely chopped green pepper

 

In a saucepan, combine brown sugar and corn starch. Stir in vinegar, chicken broth, green pepper, pimento, soy sauce, garlic powder and ginger. Cook and stir till thickened and bubbly. Serve hot over meatballs and rice.

Makes about 1 1/4 cups.

 

 

 

 

 

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Napa Salad

Pasta Salad

Potato Salad

 

 

 

 

Napa Salad

Salads

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1 medium Napa cabbage shredded
3 green shallots chopped (green part only)
10 - 12 snow peas (raw) sliced
1/2 cup sesame sticks
1/2 cup slivered almonds lightly toasted
1 pkg. chicken flavor Ramen noodles browned

 

Dressing:

1/3 cup olive oil
1/3 cup sugar (may have to add 1 - 2 tsp. more)
1 tbs. Soya sauce
1/4 cup rice vinegar
soup mix from Ramen noodles

 

Assemble before serving.

 

 

 

 

Pasta Salad

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Salad:

1 bag of 3 colored pasta
fresh chives or shallots
2 medium red peppers
2 medium green peppers
100 grams baby mushrooms
black olives

Dressing:

1/2 tsp. Oregano
1/4 tsp. Basil
1/4 tsp. Tarragon
1 dill weed
1/3 cup red wine vinegar
1/2 cup mayonnaise
1/2 cup olive oil
1/2 cup parmesan cheese

 

If dressing is strong from red wine vinegar, add mayonnaise until desired taste.

 

 

 

 

 

Potato Salad

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5 lbs Peeled potatoes cut in 8 pieces
4 diced stock shallotes
1 1/2 cup Miracle Whip Salad Dressing
paprika

 

Cook potatoes until 3/4 done. Drain, place in bowl.

Add shallottes and Salad dressing. Mix well. Add paprika on top.

 

 

 

 

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Sauces:

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Meat Sauce

 

 

 

 

 

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Meat Sauce

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1 pound minced beef
1 tsp. salt
1 cup of water
1 small garlic clove
1 can of tomato paste
pinch of soumel
3/4 cup of ketchup
pinch of oregano
1 green pepper minced small

 

Fry beef, mince green pepper, blend tomato paste, ketchup, garlic, soumel, salt and oregano with water. Mix everything in with beef and heat sauce for 4 to 5 hours.

** Carol's variation - add 1 can of tomato soup and 1/4 to 1/2 cup brown sugar. **

Can be frozen

 

 

 

 

 

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Side Dishes:

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Bread Stuffing For Roast Turkey

Chicken Fried Rice

Turkey Stuffing

 

 

 

 

 

Bread Stuffing For Roast Turkey

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(Makes enough to stuff a 12 pound turkey)

12 cups cubes of fresh bread
1/4 cup oil
2 medium onions, chopped
2 cups chopped celery
1 heaping tsp. dried thyme
1 heaping tsp. dried savory
1 tsp. dried sage
1 tsp. pepper
1 tsp. salt
1 1/4 cup raisins
1/2 cup chopped fresh parsley

 

Cut bread in advance, spread on cookie sheet, and let dry at room temperature for several hours or overnight. Or bake for 15 minutes at 350 degrees. (If you don't dry or bake the bread, the stuffing will be heavy and too moist.)

Heat oil in large, heavy frying pan and sauté onions and celery on medium heat until soft, about 10 minutes. Add crumbs, thyme, savory, sage, pepper and salt, stirring in well.

Taste and add additional herbs pepper and salt to taste, be cautious about adding too much sage, which is strong flavored. If stuffing seems overly dry, moisten it with a little more oil, or some turkey stock. Do not make it soggy. Stir in raisins and parsley.

 

 

 

 

Chicken Fried Rice

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1 whole onion chopped fine
1 can Consommé soup
1 green pepper chopped fine
2 1/2 cups Rice
2 sticks of celery chopped fine
4 tbs. soy sauce
3 tbs. margarine

 

Combine vegetables and margarine in a fry pan. Cook until vegetables are tender. Boil Consommé soup until bubbly.

Once soup comes to a boil, turn heat down, pour in rice and vegetables. Add soy sauce. Stir mixture until rice absorbs the Consommé soup.

 

 

 

 

Turkey Stuffing

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1 pound bulk sausage meat (frozen Swift Premium pork sausage)
1/4 cup butter or margarine
1 tsp. pepper

1 large onion chopped
1 1/2 tsp. sage
1 1/2 cup chopped celery
1 1/2 tsp. thyme
1 large apple (Granny Smith) chopped
1 tsp. poultry seasoning
12 cups soft bread crumbs
1/4 tsp. nutmeg
1 tsp. salt
1 1/4 cup raisins

 

Brown meat in skillet. Add butter, onion, celery and apple. Cook until onion yellows. Add half of the bread crumbs. Cook until bread crumbs golden. Combine remaining crumbs in a large bowl. Add sausage meat and seasoning. Cook 10 minutes in microwave, brown in oven.

 

 

 

 

 

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Brownies

Caramel Mud Cake

Dunnís Cheesecake

Dutch Apple Cake

Jello Lemon Bisque

Lacy Oatmeal Crisps

Nutella Cookie Rolls

Peanut butter Snowballs

Shortbread Cookies

Tropical Bar Cookies

White Gumdrop Cake

 

 

 

 

Brownies

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1/2 cup butter
4 tbs. cacao
1 cup sugar
2 eggs
3/4 cup flour
1 tsp. baking powder
pinch of salt
1/2 cup nuts
1 tsp. vanilla

 

Melt butter, add cacao. Remove from heat, add sugar and eggs. Mix well. Add flour, baking powder and salt. Mix well. Add vanilla and nuts. Mix well. Pour into 8" x 8" buttered and floured pan. Bake at 350 for 20 to 30 minutes.

 

 

 

 

Caramel Mud Cake

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Cake:

1 1/4 c unsalted butter, chopped
1 1/4 c white chocolate, chopped
2 1/4 c firmly packed brown sugar
1 1/2 c water
1 tsp. vanilla extract
3 eggs, beaten lightly
2 c plain flour
2/3 c self-raising flour

 

Caramel Frosting:

1/2 c butter, chopped
1 c firmly packed brown sugar
1/3 c milk
1 1/2 c sifted icing sugar

 

1. Preheat the oven to slow (150 degrees Celsius). Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.

2. Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl, cool for 15 minutes.

3. Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into prepared pan. Bake in a slow oven for about 2 hours. Cover cake loosely with foil if it is over-browning.

4. Cool the cake in the pan covered with a clean tea towel.

5. Caramel Frosting: Melt the butter in a small pan, stir in the brown sugar and milk then bring to the boil. Cook, stirring, for about 3 minutes, cool. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth. Spread cold cake with Caramel Frosting.

Serves 12 - Prep.: 30 min. and cooking time: 2 hours, 10 minutes - can be made 4 days ahead, store in airtight container at room temp. - uniced cake suitable to freeze.

 

 

 

 

Dunnís Cheesecake

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2 - 8 oz (250 g each) pkg. Philadelphia Cream Cheese, softened
14 oz (400 g) pressed (dry) cottage cheese (Astro brand 10 % MF), pureed in food processor
4 large eggs
1 1/2 c. granulated sugar
1 c. regular sour cream
1/3 c. all-purpose flour
3/4 tsp. vanilla extract
3/4 tsp. finely grated lemon rind
2 tbs. fine dry breadcrumbs
4 c. whole strawberries
1/3 c. strawberry or red currant jelly

 

In a large mixing bowl, combine cream cheese and cottage cheese. Using an electric mixer, beat at low speed for 5 minutes or until smooth and creamy.

Beat in eggs, one at a time, until incorporated. Add sugar, sour cream and flour; continue to beat for 3 minutes at low speed.

Add vanilla and lemon rind, beat 1 minute more.

Generously butter an 8 1/2 inch springform pan; coat bottom and sides with breadcrumbs; shake out excess.

Pour in cheese mixture. Place in oven preheated to 275 degrees F.

After 1 1/2 hours of baking, cake will start to rise almost to top of pan; remove from oven and let stand for 10 minutes. (If there is a ridge around edge of cake, using your fingertips, gently press down even to top).

Return cake to oven and bake for 1 1/4 to 1 1/2 hours more or until cake is set in center. (Touch the center gently with your fingertips - it should feel dry.) Do not overbake.

Remove from oven; place on rack to cool.

Refrigerate for at least 1 day before serving.

To garnish top, wash strawberries well; let dry on clean dry towel.

Remove stem ends. Arrange an even layer on top of cake.

Place jelly in glass bowl with 1 teaspoon water; microwave at High for 1 minute or until melted and boiling.

Brush berries with jam mixture. Refrigerate.

Take cake out of fridge 30 minutes before serving. To serve, dip a large knife into hot water each time you cut a slice of cheesecake.

 

 

 

 

Dutch Apple Cake

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1 1/2 cups flour
1 tbs. baking powder
1/2 tsp. salt
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 tsp. vanilla
3/4 cup milk

 

Topping:

2-4 apples
1/4 cup sugar
1 tsp. cinnamon

 

Mix all ingredients for "cake." Put in greased 7" x 11" pan. Cut apples in 8 pieces. Put pointed part of the apple side in the cake. Sprinkle sugar then cinnamon over top of cake. Cook 50 - 60 minutes at 350 degrees.

 

 

 

 

Jello Lemon Bisque

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1 large can Carnation milk
Lemon Jello
1 3/4 cup hot water
1 lemon
3/4 cup sugar
1/4 tsp. salt

 

Chill 1 large can Carnation milk. Roll 10 Graham wafers to make 1 cup of crumbs. Sprinkle 1/2 the crumbs over buttered 12" x 8" glass pan.

Dissolve lemon Jello in 1 3/4 cup of hot water. Let cool until it starts to set.

Whip Jello to a froth and add juice and grated rind of 1 lemon, 3/4 cup sugar, 1/4 tsp. salt.

Whip chilled milk and Jello mixture. Mix well and pour into pan, over crushed wafers.

Sprinkle remaining crumbs over top and chill until firm.

 

 

 

 

Lacy Oatmeal Crisps

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2 cups quick cooking rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1 cup packed brown sugar
1 beaten egg
1/4 cup butter or margarine

 

Stir together oats, baking soda and salt.

In a large saucepan combine brown sugar, shortening and butter or margarine. Cook and stir over low heat until melted, remove from heat.

Stir in dry ingredients. Add egg, mix well.

Drop from a teaspoon 3 inches apart onto greased cookie sheet.

Stir remaining batter often.

Bake at 275 degrees for 2 - 3 minutes, cooks very fast.

Cool for 2 minutes before putting on wire rack to cool.

 

 

 

 

Nutella Cookie Rolls

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Dough:

4 eggs
3/4 cup of sugar
1 cup of oil
4 tsp. of Baker's Magic powder
1 squeezed orange
2 cups of flour

 

Roll out the dough. Spread Nutella on the dough, then roll into logs. Bake at 350 for 20 minutes.

 

 

 

 

Peanut butter Snowballs

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1 cup icing sugar, sifted
1/2 cup Kraft peanut butter
3 tbsp butter or margarine, softened
1 cup graham crumbs
8 squares Bakerís Semi-sweet chocolate

 

Beat sugar, peanut butter and butter. Stir in crumbs. - Shape into 1 inch (2.5 cm) balls and place on a waxed paper-lined cookie sheet.

Chill for 30 minutes or until firm.

Melt chocolate over hot water or in microwave on medium power for 2 to 3 minutes. Dip balls and place on waxed paper-lined cookie sheet; chill.

Store covered in refrigerator.

Makes about 24 balls.

 

 

 

 

Shortbread Cookies

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1 pound butter
1/2 cup icing sugar
1/2 cup brown sugar
4 cups flour

 

Cream butter. Add sugar. Cream well, add 2 cups flour. Mix at low speed. Add 1 cup flour and knead. Add 1 more cup of flour and knead until dough cracks. Chill 15 minutes. Roll out by hand, 1/2" - 3/4" thick. Cut and shape. Bake at 350 degrees for 30 minutes. (Done when medium brown on bottom.)

** Make 4 weeks before Christmas. Just melts in mouth by then. Put in tins to store.

 

 

 

 

Tropical Bar Cookies

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1/2 c DOLE sliced almonds, divided
1 c all-purpose flour
1/3 c margarine, melted
1/2 c sugar divided
1 pkg. (8 oz) light cream cheese, softened
1 egg
1 tsp. vanilla extract
1 can (20 oz) Dole crushed Pineapple in Syrup, drained
1/3 c flaked coconut

 

Chop 1/4 cup almonds for crust; mix with flour, margarine and 1/4 cup sugar in medium bowl until crumbly.

Press into bottom of 9-inch square pan. Bake in 350 degree F oven 12 minutes.

Beat cream cheese, egg, remaining 1/4 cup sugar, vanilla and pineapple in large bowl until blended.

Pour over crust.

Top with coconut and remaining 1/4 cup sliced almonds.

Bake in 350 degree F oven 35 to 40 minutes until golden brown.

Cool on wire rack.

Refrigerate at least 2 hours before cutting into bars.

 

 

 

 

White Gumdrop Cake

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1 cup shortening
2 cups white sugar
4 eggs
2 cups milk
2 cups gumdrops
2 cups blanched raisins
1 tsp. salt
2 tsp. baking powder
4 cups flour
lemon flavoring

 

Mix shortening, sugar, eggs and milk. Put gumdrops and raisins in separate bowl. Add 1 cup flour. Add salt and baking powder to 3 cups flour and add to first part. Then add gumdrops and raisins and lemon. Stir well. Put in pan - 2 hours in large pan. 1 hour in small pans.