Pumpkin Oatmeal Bites

Rita Dineen Roberts

  • 2 C flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 C butter or margarine
  • 1-1/2 C packed brown sugar
  • 2 eggs
  • 3/4 C canned pumpkin
  • 3 C quick cooking rolled oats or quaker oats
  • 1 C raisins or semi-sweet chocolate chips

Stir together flour, cinnamon, baking soda, baking powder, salt and nutmeg. In a large bowl, beat butter or margarine till softened. Add brown sugar and beat until fluffy. Add eggs and beat well. Beat in pumpkin. Add flour mixture and beat till well mixed. Stir in oats and raisins or chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 350 for about 12 minutes or until done. Makes 50-75 cookies.

These cookies stay wonderfully moist and are good for sending in the mail. They don’t break easily!

by Tim Dineen

Brownies

Mary Dineen Jankowski

  • 1 C (2 sticks) margarine
  • 2 C sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1-1/3 C flour
  • 1/2 C cocoa
  • Dash of salt
  • Dash of cinnamon
  • 2/3 C nuts (optional)

Melt margarine and cool. Add sugar. Beat in eggs and vanilla.

Add dry ingredients. Bake in a 9 x 13 greased and floured pan at 325 for 35-40 minutes.

by Tim Dineen

German Butter Cake

Margaret Dineen Prendergast

  • 1 C butter
  • 2 C sugar
  • 4 eggs, separated
  • 1 C milk
  • 3Cflour
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 4 tbsp sugar
  • 2 tsp cinnamon

Cream butter and sugar. Add egg yolks. Alternate milk and dry ingredients, except 4 tbsp sugar and 2 tsp cinnamon.

In a separate bowl, whip egg whites until frothy, then fold into batter. Combine remaining sugar and cinnamon.

Sprinkle 1/3 of cinnamon/sugar on the bottom of a well greased bundt pan. Pour half of the batter in pan. Top with 1/3 of the cinnamon/sugar. Pour remaining batter in pan and top with remaining cinnamon/sugar. Bake at 350 for 1 hour.

by Tim Dineen

Jumbo Oat Cookies

Beth Dineen Engel

  • 3/4 C sugar
  • 1/3 C Promise margarine
  • 1/3 C light corn syrup
  • 2 egg whites, beaten
  • 1 tsp almond extract
  • 2-1/4 C Quaker Oats (Quick or Old Fashioned, uncooked)
  • 1 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp sliced almonds

Preheat oven to 350. Beat together sugar, margarine, and corn syrup until fluffy. Add egg whites and extract. Mix well. In separate bowl, combine remaining ingredients. Gradually add dry ingredients to sugar mixture. Mix well.

Drop by 1/4 cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles. Bake for 10 minutes. Cool 1 minute before removing from baking sheet.

by Tim Dineen

Grandma Dineen's Brown Stone Cake

Kathleen Dineen Kelly

  • 1/2 C margarine
  • 1-1/2 C sugar
  • 1 egg
  • 1/2 C cocoa
  • 1 tsp soda
  • 1 C sour milk*
  • 3 C flour
  • 1 tsp vanilla

Put cocoa in 1 cup measuring cup and fill with hot water to the top. Stir. Cream margarine, sugar, and egg. Add remaining ingredients. Can be made as a layer cake or can be put in a 9 x 12 pan. Frost with any frosting that’s good.

*  1 cup milk to which 2 tsp vinegar has been added.

by Tim Dineen

Pineapple Upside Down Cake

Nita Bates Dineen

  • 1-20 oz. can pineapple (crushed or sliced)
  • 1/2 C butter or margarine
  • 1 C sugar
  • 2 eggs, beaten
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 C milk
  • 1 tsp vanilla

Cream together butter or margarine and sugar. Add eggs. In a separate bowl, mix flour and baking powder. Add dry ingredients alternately to sugar/butter mixture with milk and vanilla.

Melt 2 tbsp butter or margarine in a large frying pan. Spread 1 cup brown sugar over melted butter. Add well drained pineapple.

Pour cake batter over fruit. Bake at 350 about 40-45 minutes. Turn upside down on serving dish.

by Tim Dineen

Cookies, Cakes, and Candies

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by Tim Dineen

Rice Pudding

Eileen Dineen Reidy

  • 2 C cooked rice
  • 2 C miIk
  • 1/4 tsp salt
  • 1/4 C sugar (white or brown)                        –                        –
  • 1 tbsp vanilla
  • 4 eggs
  • 1 tbsp nutmeg
  • 1 C raisins (optional)

Grease baking dish. Preheat oven to 325. Mix all ingredients with fork. Pour all at once into your dish. Cook for about 50 minutes. This will feed about six people. For those of you with larger families, just double everything.

by Tim Dineen

Cherry Cheesecake Pie

Marcy Dineen Medeiros

Crust:

  • 2 C graham cracker crumbs
  • 6 tbsp butter or margarine, melted

Mix crumbs with butter and press into 10 inch pie pan. You can shortcut this by a buying ready made graham cracker crust.

Filling:

  • 16 oz Philadelphia cream cheese
  • 1 C sugar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla
  • Dash of salt
  • 4 eggs

Beat softened cheese until fluffy. Gradually add sugar, lemon juice, vanilla, and salt. Add eggs, one at a time, beating well after each egg. Pour into prepared crust. Bake at 325 for one hour. Cool. Top with cherry pie filling. Chill until ready to serve

by Tim Dineen

Cherry Crunch

Peg McCaslin Dineen

  • 1 C oatmeal
  • 1 C flour
  • 1 C sugar
  • 1/2 C margarine
  • 1 can cherry pie filling
  • Whipped topping

Combine oats, flour, and sugar. Cut in margarine until crumbly. Place half of oatmeal mixture in bottom of buttered 8 inch pan.  Top with pie filling. Top with remaining oatmeal mixture. Bake at 350 for 45 minutes. Serve with whipped cream.

by Tim Dineen

Apple Crisp

Kate Kelly Hodsdon

  • 1/2 C margarine, room temperature
  • 3/4 C flour
  • 1 C sugar
  • 1 tsp cinnamon

Mix butter with flour, sugar, and cinnamon until crumbly. Set aside, Place 6-8 apples, cored and cut into eighths, in well greased 8 inch baking pan. Pack the crumbly mixture on top. Bake at 375 for 40 minutes or until apples are tender. Serve warm topped with whipped cream or ice cream.

by Tim Dineen

Banana Custard Pie

Tim Dineen

  • 8 oz. cream cheese
  • 1/3 C powdered sugar
  • 1/2 tsp vanilla
  • 4 egg yolks
  • 1/2 C water
  • 1/2 cut sugar
  • 1 tbsp unflavored gelatin
  • 1/4 tsp salt
  • 1 very large, ripe banana
  • 4 egg whites
  • 1/2 C sugar
  • 1 C heavy cream
  • 1 tsp vanilla
  • Whipped cream, as needed
  • Banana slices, cocoa (for garnish)

Combine cream cheese with 1/3 cup sugar and vanilla. Whip until well blended and light. Spread on top of graham cracker crust. Reserve.

Combine yolks, water, 1/2 cup sugar, gelatin, and salt in shallow, non-reactive bowl. Whip constantly over simmering water until thick and lemon colored. Remove from heat. Puree banana. Add. Cool. Reserve.

Whip egg whites with 1/2 cup sugar to soft peak stage. Add large spoonful to banana-yolks mixture to temper. Mix well. Fold in remaining whites. Reserve.

Whip cream with vanilla. Add to reserved banana mixture. Pour into prepared graham cracker crust. Smooth top. Chill 2 to 3 hours. Remove from pan. With pastry tube, pipe whipped cream in decorative pattern on top of pie. Dust with cocoa. Garnish with whipped cream and banana slices.

Graham Cracker Crust:

  • 4 oz. graham cracker crumbs
  • 4 oz. melted butter
  • 1/2 C powdered sugar
  • 1/4 tsp salt

Mix butter with crumbs, sugar, and salt. Spoon into 10 inch springform pan. Pat down to cover bottom. Bake at 300 for 10 minutes.

by Tim Dineen