RECIPES from the WARD FAMILY
* MOIST CHOCOLATE CAKE
1 cup sugar 2 cups flour 1/4 tsp. salt
2 tsp. soda
Mix all together. Bake at 375° for 25 minutes. Top with your favorite frosting.
Combine the following and pour into greased 9x9 casserole:
1/4 cup butter or margarine
1 box ginger snaps
2 cups dried apricots
Blend: 1 cup brown sugar and
Combine 2 mixtures, add 1 beaten egg and stir well. Press into 8x8 cake tin; bake at 350° until brown (about 25 min.); cut into squares when cool. 1/2 cup raisins, chocolate chips, dried cranberries, etc. can also be added. These cookies made with no flour are almost good for you!
1 12 oz. can mango nectar
1 small pkg. lemon Jell-O
Bring nectar to boil, add to lemon Jell-O in bowl and stir until dissolved. *Put bowl in another large bowl half-filled with ice cubes and water, until Jell-O mixture is as thick as egg whites, stirring occasionally. Add diced mango, pour into 8-cup mold and chill until barely set, about 10-15 min. Drain pineapple juice into saucepan, add 1 cup water and bring to boil. Add to pineapple Jell-O and sugar and stir until dissolved. Add coconut milk and stir until blended. Chill and stir as noted at * above, then add pineapple and coconut. Pour into mold and refrigerate at least 3 hours or up to 3 days. Use sugar-free Jell-O for a low-cal, low-fat lite dessert.
PEARL WARD (1887-1915)
WARD-NASH FAMILY TREE WARD-SPITTLER FAMILY TREE
SPITTLER FAMILY RECIPES LYON FAMILY RECIPES
visit my Family website on Ancestry.com at
Susan Ward Merk's HOMEPAGE
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