3 eggs
2 C. flour (approximately)
1/2 tsp. salt

Beat 3 eggs until frothy, add and stir flour until dough texture. Knead until smooth. Turn into floured cutting board.

Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour.

Cut into noodles size.

Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes.

Noodles boiling, begin their own gravy - season to taste.

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half.

1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture.
Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.

5 sticks margarine
2 1/2 cups white sugar
2 1/2 cups brown sugar
5 eggs
2 1/2 cups peanut butter
2 1/2 teaspoons baking powder
3 3/4 teaspoons baking soda
1 teaspoon salt
5 cups flour

Cream together margarine, sugars, and eggs. Add peanut butter and mix well. Add dry ingredients.
Drop by teaspoonful on cookie sheet and bake at 350 for 8-10 minutes. Makes 8 or 9 dozen.

Recipe from Amish Mennonite Cookbook II

1 pkg instant vanilla pudding; (6 oz)
3/4 cup powdered sugar
1/2 cup peanut butter
whipped topping
1 9" baked pie shell

Prepare pudding according to package directions.
Crumble sugar and peanut butter together.
Put 2/3 cup peanut butter crumbs into baked pie shell. Fill with chilled pudding. Top with whipped topping.
Sprinkle remaining peanut butter crumbs over topping.

Keep refrigerated until ready to serve.

Makes 1 9" pie

Recipe by Mary I. Smucker Goshen, IN
College Mennonite Church Source: The Best of Mennonite Fellowship Meals

1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with nonstick cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together.
Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter.

 
1/2 cup margarine
1/2 cup Crisco solid shortening (Crisco Sticks)
2 eggs
1-1/2 cup sugar
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp salt
2 TBSP. sugar
2 tsp. cinnamon
 
Mix first four ingredients thoroughly,
Pre-sift the next 4 ingredients together. Add to the first mixture.
Form balls (walnut size) and roll into a mixture of sugar and cinnamon.
Place about 2 inches apart on ungreased (or parchment paper lined) cookie sheets.

Bake at 375 degrees for 8 to 10 minutes.

1 C. Butter Flavored shortening, rounded
1 C. Brown sugar
1/2 C. Granulated sugar
2 eggs
2 3/4 C. flour
1 tsp. Cream of tartar
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill.
Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips.
Press balls with hand.
Bake at 375 degrees for 8 - 10 minutes on ungreased cookie sheet.
Cookies will puff, then settle down and look crinkly

1/4 lb. margarine (1/2cup)
6 Tblsp Crisco
1 cup Sugar
3 Tblsp Flour
2/3 cup Milk
1 Tsp Vanilla (or any flavoring)
**If using peanut butter for flavoring  use 1/2 cup.

Cream well the margarine, Crisco, and the sugar. If using peanut butter mix this in. Add the flour one tablespoon at a time, milk and the vanilla or if your are using another flavoring.
Beat 12 minutes to make sure the mixture is mixed good.

Spread over a cooled cake and ENJOY!!!

1 C. oats
1 1/4 C. boiling water
1/2 C. shortening
1 C. white sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg

TOPPING (use on warm cake):
5 tbsp. oleo
1/2 C. brown sugar
1/2 C. milk

Mix oats and boiling water; let stand 20 minutes. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients.
Bake at 350 degrees for 35 minutes.

Boil topping Ingredients together for 7 minutes. Add 1/2 cup coconut and 1/2 cup nuts.

3/4 C. sugar
1/4 C. vegetable oil
1 egg
1/2 C. milk
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. blueberries, well drained

TOPPING:
1/4 C. butter
1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon

Combine with fork or pastry cutter. Crumble over cake batter. Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries.
Spread batter into greased and floured 9x9 square pan.

1/2 C. chopped pecans
2 1/2 C. finely chopped apples, such as Granny Smith
1/2 C. butter, softened
1 C. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 C. all purpose flour

--HOT CARAMEL SAUCE:--
1/2 C. butter
1 C. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 C. evaporated milk

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended.

3 eggs, beaten
2 C. milk
1/4 C. sugar
4 C. flour, sifted
2 tsp. baking powder
1/2 tsp. salt

To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel.
Control the flow of batter by holding your finger over the bottom of the funnel.
Make patterns, designs,swirls or whatever with the stream of batter as it flows into the hot fat. When
"cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve  warm.

7  C. flour (save 1 C. to knead)
2 pkgs. quick yeast
1/2 - 3/4 C. sugar
1/4 tsp. salt

WET INGREDIENTS:
2 sticks butter
1 C. sour cream
1/2 to 1 C. milk

Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this).
Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down.
Shape in desired shapes.

3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 C. oil
2 1/2 C. sugar
1 1/2 C. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds

GLAZE:
1/4 C. orange juice
3/4 C. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans.
Bake 1 hour at 350 degrees or until toothpick test comes out clean.

1 C. sifted flour
1/4 C. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 C. yellow cornmeal
1 egg, well beaten
1 C. milk
5 tbsp. shortening melted and cooled

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan.

Bake 400 degrees for 20 minutes.

5 C. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 C. sugar

Mix above ingredients.
Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well.
Butter muffin tins well and fill 3/4 full.
Bake at 375 degrees for 20 minutes.

3 C. granulated sugar
1 C. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 C. flour
2/3 C. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed.
Pour batter into two (2) greased and floured 9x5 inch loaf pans.

Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

2 1/2 C. sifted cake flour
1 tsp. salt
2/3 C. shortening
1/3 C. cold water (approximately)

FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 C. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 C. hot milk

Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells.

Cream butter; add sugar and egg yolks.

2 C. light brown sugar
2 C. flour
3/4 C. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping.
Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla.

Spread on sheet pan 9x12x2 inch and sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.

Sprinkle with powdered sugar after baked.

Ingredients:
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
1.Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2.Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan.