WEDDING SALAD

Cook one package ring macaroni. Rinse and drain well.

In saucepan put the juice of one large can of pineapple, and
¾ cup sugar
½ teaspoon salt
1 tablespoon flour
2 whole eggs

Mix well. Bring to a boil and cook until thick.

Add:
1 teaspoon Watkins vanilla or almond flavoring

Pour this over the cooked macaroni rings.

Refrigerate overnight.

To this mixture, add:

Drained pineapple
1 can drained Mandarin oranges
12 maraschino cherries, cut in half
½ pint Cool Whip

Blend well. Put in your favorite Scandinavian crystal bowl.

Garnish with Cool Whip and fruit.

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Gwen Welk Workman, April 1, 2017

The Wooden Spoon

DREAMY CHOCOLATE CAKE WITH DAIM CANDY

Prepare and bake one chocolate cake mix according to directions.

After cake is removed from oven, take a fork and pierce the entire surface.

Pour one jar of Smucker' s caramel ice cream topping over the cake.

Cool.

Frost with Cool Whip. Sprinkle with crushed Daim candy.

Refrigerate. Serve cold in a Dala Horse Tray.

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GJETOST FROSTED CAKE

Mix ¼ cup melted butter with
1 cup sugar

Add:
3 eggs
1 teaspoon vanilla
3 tablespoons half and half

Mix well.

Add:
1 ½ cups flour
1 ½ teaspoons baking powder

Blend well. Pour into 10 inch springform pan you have sprayed with cooking oil.

Bake at 350 degrees for 35 minutes.

FROSTED CAKE TOPPING:
In frying pan, melt 1/3 cup butter.

Add:
½ cup slivered, blanched almonds

Stir until golden.

Add:
½ cup sugar
½ cup whipping cream.

Bring to a vigorous boil, stirring constantly.

Boil for 2-3 minutes until the mixture turns carmel colored and thickens.

Add:
4 ounces shredded Gjetost

Pour hot topping over cake and place under broiler until topping is bubbly and lightly browned.

Cool on baking rack. Serve on a Carl Larsson Cake Tray.

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PEPPERKAKER/GINGERSNAPS

Ingredients:
1 ½ cups butter Crisco
2 cups white sugar

Add:
2 eggs
¼ cup molasses
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
¾ teaspoon ginger
2 teaspoons soda
4 cups flour

Mix well.

Take a tablespoon of dough, roll into a ball, dip in white sugar and place on ungreased cookie sheet. Repeat.

Bake at 350 for 10-12 minutes. Serve in our Gingerbread dish at your next party.

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SUGAR COOKIES

Ingredients:
2 cups butter Crisco
2 cups white sugar

Add: 2 eggs
½ teaspoon salt
1 teaspoon white vanilla
1 teaspoon almond flavoring
1 teaspoons soda
1 teaspoons cream tarter
4 cups flour

Mix well.

Take a tablespoon of dough, roll into a ball, dip in white sugar and place on ungreased cookie sheet. Repeat.

Bake at 350 for 10-12 minutes.

Serve cookies plain or frosted.

EXTRA!

To make Gwen's Signature Lemon-Iced cookies:

Ingredients:
2 cups powdered sugar
1 tablespoon Crisco oil
2 drops yellow food coloring
Real lemon juice to the consistency you want

Frost cookies. Serve with Swedish Napkins.

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PEPPERKAKER PUMPKIN CHEESECAKE

Blend one box Anna ginger thins to make crumbs.

Add:
¼ cup melted butter

Press into an 8" or 10" springform pan.

In large mixer bowl blend (Blend as you add each ingredient):
2 eight ounce packages cream cheese
1 pint cultured sour cream
1 cup heavy whipping cream
¾ cups sugar
1 can pumpkin
4 eggs
2 teaspoons cinnamon
½ teaspoon cloves
2 tablespoons lemon juice
2 tablespoons flour

Mix on high speed for 2 minutes.

Pour into large springform pan.

Bake at 350 degees for 20 minutes.

Then bake at 300 degrees for 40 minutes.

Turn off oven and leave cheesecake in oven for one hour.

Refrigerate.

Serve with a dollop of whipped cream and your favorite hot beverage in a Rosemaling mug.

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Gwen Welk Workman, April 1, 2017

The Wooden Spoon

Gwen Welk Workman, April 1, 2017

The Wooden Spoon