PlaneLocket's Cookbook

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix all ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

• Preheat oven to 350°F.
• Melt butter in a large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly.
• Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly.
• Reduce heat to low; simmer 3–5 minutes or until thickened. Add 1 1/2 cups cheese and cook until melted, stirring constantly.
• Add macaroni and mix lightly. Spoon into a 1 1/2-quart casserole and sprinkle with remaining 1/2 cup cheese.
• Bake 20 minutes or until heated through.

• Stir together all ingredients except the fish fillets.
• Place fillets and marinade in zip-top bags, turning to coat, and refrigerate for at least 2 hours.
• Grill fish for 6 minutes per side over medium heat or until done.

• Dissolve yeast and 1 tablespoon sugar in lukewarm water. Cover and allow to rise.
• Cream shortening and 1 1/4 cups sugar. Add eggs and cooled scalded milk, alternating with flour sifted with salt and nutmeg. Add yeast mixture.
• Knead until smooth. Add fruits and flavorings. Cover and let dough rise to double. Knead again.
• Shape dough into ropes about 1 1/2 inches in diameter. For each stollen make one rope 3 feet long and two ropes 2 1/2 feet long. Braid, bringing the braid to a point at either end.
• Place braid on a greased cookie sheet. Bake at 400°F for 25 minutes or until brown.

• Cream butter, powdered sugar, vanilla, corn starch and flour together.
• Chill mixture for at least 1 hour, preferably overnight.
• Form into small balls and flatten. Bake at 350°F for 15 minutes.
• Frost cookies with butter frosting.

Cream Filling

• Scald milk with vanilla.
• In a saucepan, combine sugar, flour, salt and egg yolks, stirring until well blended. Add milk gradually.
• Cook over low heat, stirring constantly without scraping the bottom of the pan. Bring to a boil and continue boiling for 3 minutes.
• Pour into a bowl and allow to cool, stirring occasionally.

Puffs

• In a heavy saucepan, combine water, butter, salt and sugar. Bring to a boil.
• Remove from heat and add flour at once. Stir briskly with a wooden spoon until dough is smooth.
• Return to heat and cook, stirring constantly, until dough leaves the side of the pan and forms a ball.
• Remove from heat and add eggs one at a time, mixing after each addition.
• Spoon dough onto a greased baking sheet and bake at 375°F for 45 minutes, or until puffs are dry and golden. Cool, split and fill with cream.

• Cream margarine, pumpkin and sugar until well blended. Add egg.
• Mix dry ingredients together and add gradually to pumpkin mixture, mixing well.
• Drop by spoonful onto a cookie sheet. Bake at 375°F for 10–12 minutes.

• Combine sugar, syrup and water and cook over low heat until boiling. Cover and cook for 3 minutes.
• Remove cover and cook to soft-ball stage, 230–232°F.
• Beat egg whites and salt until stiff. Pour half of the sugar mixture over egg whites.
• Cook remaining syrup until hard-ball stage. Add to egg mixture, beating constantly.
• Add vanilla and nuts. When mixture begins to lose its gloss, drop by teaspoon onto wax paper.

• Butter the sides and bottom of a baking dish.
• Add sugar, evaporated milk and butter to a large saucepan. Cook over medium heat to 230°F by candy thermometer, or soft-ball stage.
• Remove from heat. Add remaining ingredients rapidly and whisk together.
• Pour into the buttered pan, being careful not to scrape the sides of the cooking pan. Allow to cool at room temperature.

• Mix dry ingredients. Add milk, beaten egg and vanilla.
• Cook over medium heat until thick. Beat smooth and serve with whipped cream.