sweets.htm      

Sweets for the Sweet



APPLE PIE with CHEDDAR CHEESE CRUST
I used to make this in the 1960's - Hubby loved crust!


Crust
1-2/3 cups flour
1/4 teaspoon salt
1 cup (4-ounces) finely shredded Wisconsin sharp Cheddar cheese
1/2 cup (1 stick) butter, chilled
1/4 cup ice water

Filling
5-6 cups pie apples, pared, cored and thinly sliced
1/2 cup white or brown sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons butter

Crust

Sift together flour and salt. Stir in cheese until thoroughly mixed. Dice butter, working into flour until texture resembles corn meal. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Divide dough in half. Shape into 2 flattened rounds. Roll on a lightly floured surface 2 inches larger than inverted pie pan. Line 9-inch pan with one crust, reserving other for top. Fill pastry-lined pan with filling. Cover with upper crust and cut slits so steam can escape. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce temperature to 350 degrees Fahrenheit and bake an additional 35 to 40 minutes.

Filling

Place apples in large bowl. Combine sugar, cornstarch, cinnamon, nutmeg and salt in small bowl. Gently stir sugar mixture with apples until well-coated. Place apples in layers in pastry-lined pan. Dot with butter.

Makes 8 servings.


 APPLEBUTTER PUMPKIN PIE
Really easy and fast - spicy pie

1 cup + pumpkin....I use the whole can
1 cup APPLEBUTTER - from Cracker Barrel
1/2 cup heaping brown sugar
4 eggs
1 t. cinnamon - nutmeg - optional
1 cup evaporated milk
Mrs Smiths frozen deep dish pie crust
 
Stir everything together - pour into pie crust
Bake 425 for 40 min - check - another 5 or 10 min.
Maybe lower temp if crust burns or cover edges


APPLES - FRIED
This one has a lot of butter - but sooo good.

6 firm medium apples ,cored and cut into wedges
1 cup butter
1 cup sugar
Melt butter in large pan, add the apples.  Cook for about 10 min.
Sprinkle sugar over the apples and keep cooking, make sure to stir occasionally, till transparent. 
Serve hot.Great with ice cream!  Or pancakes!


APPLES - SAUTEED
This one uses a lot less butter - if that matters to you


    •    1/4 cup butter
    •    4 large tart apples - peeled, cored and sliced 1/4 inch thick
    •    2 teaspoons cornstarch
    •    1/2 cup cold water
    •    1/2 cup brown sugar
    •    1/2 teaspoon ground cinnamon

1.    In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.    Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

APPLE SWEDISH DELIGHT
Great for Breakfast for dessert - a little different flavor - passed down many generations


3/4 cup sugar
2 eggs
1/2 cup flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon almond extract
3+ cups sliced, peeled, cored apples - cook in microwave about 5 min
1/2 to 1 cup chopped nuts - I like walnuts but whatever you like or have - sliced almonds are good too.

Cream with a whisk - sugar and eggs
Mix with fork - flour, baking powder, salt
Add to creamed mixture
Stir in almond extract, apples, nuts.
Pour into a buttered pan  - 9 inch sq OK - or 7 x 11
Bake 350 for 25 to 30 min. SERVE WARM


APPLE CAKE with CARMEL ICING

A moist cake that really goes fast at the family gatherings.
12 servings

1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 cups finely diced and peeled apples
1 cup chopped walnuts
2 teaspoons vanilla

CARMEL ICING
1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter
1 dash salt
1 cup powdered sugar

    1.    Mix oil and sugars.
    2.    Add eggs, 1 at a time, beat well after each.
    3.    Mix dry ingredients, add to batter and mix well.
    4.    Fold in apples, walnuts, vanilla.
    5.    Pour into greased and floured tube pan.
    6.    Bake at 325* for 1-1/2 hr, or until cake tests done.
    7.    Cool.
    8.    Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved.
    9.    Cool to room temperature.
   10.    Beat in the powdered sugar until smooth.
   11.    Drizzle over cake.
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OR - BROWN SUGAR ICING
1 c. light brown sugar
1 stick melted butter
1/4 c. evaporated milk
1 tsp. vanilla

Bring first three ingredients to a boil, stirring constantly. Remove from heat and add vanilla. Beat with a spoon until cool. Pour over cake.

OR - Carmel Cake Frosting
Use on Chocolate or spice cakes
1/4 cup butter
3/4 cups brown sugar
1/4 cup evaporated milk
2 1/2 to 3 cups sifted confectioner’s sugar
1 teaspoon vanilla
dash of salt

Melt the butter in saucepan over medium heat and add the brown sugar and milk.
Heat until the sugar disolves. - could do this in micro.
Cool slightly
Beat in confectioner’s sugar, vanilla and salt.

Double the recipe for a 3 layer cake.
 

FRESH APPLE CAKE
a la Lisa
 
2 cups sugar (can decrease if apples sweet)
1 and 1/2 cups cooking oil
 
Blend then add:
 
3 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
 
Then add:
 
3 cups of all purpose flour - 1 cup at a time, blending after each addition
3 cups finely chopped apples (Braeburn or Gala work well)
1 and 1/2 cups chopped pecans (sometimes toast in a pan some first)
 
Grease and flour bundt pan and preheat oven to 350 degrees F. Bake 1 hour and 15 minutes or until toothpick comes out almost clean. Let stand for about 20 minutes to cool a bit before you glaze.
 
Mix:
 
1 stick butter
1 cup firmly packed brown sugar
1/3 cup milk
 
Bring to boil over medium heat stirring pretty constantly then continue to cook for 3 to 5 minutes. Let stand for about 15 minutes to cool a bit, then drizzle over warm (but not hot!) fresh apple cake. Enjoy!!!
 
APPLESAUCE  BLACK WALNUT CAKE
or - any nut cake
 

1 pkg. Duncan Hines butter cake mix
1/2 c. (1 stick) butter
1 1/3 c. applesauce
3 eggs
1 tsp. cinnamon
1 (2 1/4 oz.) pkg. chopped black walnuts

Preheat oven to 375 degrees. Grease and flour two 9" x 1 1/2" round cake pans. Put dry cake mix, butter, applesauce and eggs and cinnamon into large bowl. Beat for 4 minutes at medium speed. Stir in nut. Spread in pans evenly. Bake 30 to 35 minutes at 375 degrees.

APPLE PIE - CARMEL

Crust Ingredients: - or use 2 ready made crusts - cut one up for the top

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Butter, cut into chunks
4 to 5 tablespoons cold water
1 tablespoon Butter, melted
1 teaspoon sugar

Filling Ingredients:

1/4 cup thick caramel ice cream topping
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon


Heat oven to 400°F.
PIE CRUST
Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
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FILLING
Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.

Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.

APPLE PIE  - Granny Smith

    •    1 recipe pastry for a 9 inch double crust pie
    •    1/2 cup unsalted butter
    •    3 tablespoons all-purpose flour
    •    1/4 cup water
    •    1/2 cup white sugar
    •    1/2 cup packed brown sugar
    •    8 Granny Smith apples - peeled, cored and sliced

    1.    Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

    2.    Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust.

Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off

    3.    Bake 15 minutes in the preheated oven. Reduce the temperature to 350. Continue baking for 35 to 45 minutes, until apples are soft.

APRICOT or PEACH filled CREAM PUFFS
You can fill these cream puffs with whatever you like
My favorite was with chicken salad for luncheons

CREAM PUFFS
1 cup water
1/2 cup Butter
1 cup all-purpose flour
4 eggs

Heat oven to 400°F. Combine water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Cool mixture 10 minutes. Beat in eggs, one at a time, until smooth.

Drop 1/4 cupfuls dough, 3 inches apart, onto ungreased baking sheet. Bake for 30 to 35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.


APRICOT FILLING
1 cup Heavy Whipping Cream
1 (8-ounce) container soft cream cheese
1/2 cup apricot or peach spreadable fruit preserves
1/3 cup powdered sugar
1/2 teaspoon vanilla

Beat whipping cream in medium bowl on high speed, scraping bowl often, until soft peaks form. Add all remaining filling ingredients; continue beating until fluffy.

Cut off tops of puffs; fill each with about 1/4 cup filling mixture. Cover with tops of cream puffs. Sprinkle with powdered sugar; drizzle with 1/2 cup melted spreadable fruit.

TOPPING
2 tablespoons powdered sugar
1/2 cup apricot or peach spreadable fruit preserves, melted

Recipe Tip
If spreadable fruit is too thick to drizzle after melting, stir in 1 to 2 tablespoons water.

Recipe Tip
Make the cream puff portion of this recipe ahead of time to avoid any last minute rush. Prepare the dough and bake as directed. Cool completely. Place unfilled cream puffs in airtight container. Freeze up to 1 month. Before serving, let cream puffs stand at room temperature while preparing the filling.

APRICOT-CRANBERRY RUSTIC TART
Sweet apricots and tart cranberries complement each other in this easy but elegant tart.


FILLING
1 cup sugar
2 cups fresh cranberries
1/4 cup honey
1 (6-ounce) package (1 cup) dried apricots, finely chopped
4 tablespoons orange juice
3 tablespoons cornstarch

PASTRY
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold Butter, cut into chunks
5 to 6 tablespoons  Half & Half

TOPPING
1/2 cup  Heavy Whipping Cream, whipped, sweetened

Garnish Ingredients:
Sugared cranberries, if desired
Fresh mint leaves, if desired

Combine 1 cup sugar, cranberries, honey, apricots and 2 tablespoons orange juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (5 to 6 minutes). Reduce heat to low; cook, stirring occasionally, until cranberries pop (4 to 5 minutes). Stir together cornstarch and remaining orange juice in small bowl. Stir into cranberry mixture. Increase heat to medium; cook, stirring occasionally, until mixture returns to a boil. Boil 1 minute. Cool 1 hour.

Heat oven to 375°F. -Make Pastry
Combine flour, 1 tablespoon sugar and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add enough half & half just until flour is moistened. Shape into ball. Roll out dough on lightly floured surface into 13-inch circle. Place onto ungreased baking sheet.

Spread cranberry mixture in 9-inch circle in center of pastry. Fold edges up over filling, crimping dough to fit. Bake for 35 to 40 minutes or until golden brown. Cool on baking sheet for 5 minutes. Run narrow spatula under bottom of tart to loosen. Slide onto wire rack. Cool completely.

Cut tart into wedges; place onto individual serving plates. Top each tart wedge with sweetened whipped cream. Garnish with sugared cranberries and mint leaves, if desired.

Recipe Tip
To make sugared cranberries, combine 1 cup water and 1 cup sugar in 1-quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Continue cooking until mixture just comes to a boil. Remove from heat; stir in 1 cup cranberries. Pour mixture into small bowl. Cover; refrigerate 8 hours or overnight. Drain cranberries. Place 1/3 cup sugar in small shallow bowl. Add cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry. Sugared cranberries can be stored in container with tight-fitting lid in a cool place up to 1 week.
BAVARIAN CREAM
Served to the Queen of England in Williamsburg, VA
Made this a lot when we lived in VA during 1960's

1 pint fresh strawberries OR - 2 packages (10 oz) frozen berries but omit the sugar
2 packages (3 oz size) Stawberry Jello
1/4 cup sugar
1 pint whipping cream - or use Cool-Whip

Crush strawberries and drain the juice - reserve.  Add enough water to the juice to make 1 1/2 cups.
Bring juice to boil and stir in the gelatin - disolve and cool
Add the strawberries and sugar
Whip the cream until it stands in soft peaks and fold into strawberry mixture.
Pour mixture into a 2 quart ring mold or glass pyrex dish.
Chill several hours or overnight

FRESH STRAWBERRY PIE
I made SO many of these during our "pick your own strawberries" days in Virginia Beach
We would pick and put up in freezer at least 50 qts each year.

Prepare cooked pie shell - or store bought, butter crust would be good

Fill pie crust with fresh sliced in half strawberries - Pour filling over them.

FILLING -
*1 cup boiling water
*1 cup sugar
*2 Tablespoons cornstarch
*1/2 teaspoon salt

Red food coloring
3 Tablespoons Strawberry Jello mix

Cook first 4 ingredients until thick and clear - add red food coloring and 3 Tablespoons strawberry jello mix.  Stir well until disolved.  Cool.  Pour over strawberries

Top with whip cream and a few strawberries for decoration.....mmmmmm good.

BUTTER BALLS
Also called Russian Tea Cakes, Swedish Dreams, and Mexican Wedding Cookies
My family still loves these - I have to make double or triple for Xmas


1 cup soft real butter
1/2 cup powdered sugar (3/4cup)
1 teaspoon vanilla
2 1/2 cup flour ( 2 cups flour)
1/4 teaspoon salt
1/2 cup finely chopped pecans (1 cup)

Extra powdered sugar for rolling balls in.

Mix butter, sugar, and vanilla.  Add sifted dry ingredients. Chill dough for at least one hour. Roll into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees about 10 minutes or until set but not brown.  Roll in powdered sugar while still warm. Sometimes I roll a second time after they cool throughly.  Store in tins with wax paper between layers.  These keep well in freezer.

Or....bake 300 for about 20 minutes.

CANDY CANE COOKIES
Sweet red and white dough shaped into Candy Canes
This is old recipe from the 1960's - my boys and grandsons still ask for them every Xmas

1/2 cup real butter
1/2 cup shortening
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups sifted gold medal flour
1 teaspoon salt
1/2 teaspoon (or whatever it takes) red food coloring for one batch

I make 2 separate batches of the above, one I leave white, the other one gets colored red.

Mix well the shortening, butter, sugar, egg, almond and vanilla extracts.  Mix flour with salt and stir in. Leave one batch white. Make another batch and color it red. You can then wrap each batch in plastic wrap and store in refrigerator until ready to bake or bake now.

Heat oven to 375 degrees (quick moderate). Roll about 1 teaspoon of each color dough on lightly floured board (or wax paper or plastic wrap. I start rolling them in my hands then finish on the borad) into a strip about 4 inches long. Place strips side by side, press lightly together and carefully twist like a rope. Put on ungreased cookie sheet. Curve the top down for the handle of candy cane. Bake 9 minutes or until lightly brown. Remove and while still warm sprinkle with red or green holiday sugar sprinkles or if you like peppermint, mix 1/2 cup of crushed peppermint stick candy with 1/2 cup sugar. Makes about 4 dozen. 

Tips:  Make complete cookies one at a time.  If all the dough of one color is shaped first, the little rolls become too dry to twist. You don't have to put any sprinkles on top.


PEACH COBBLER
Old fashioned dough topping

 

3 lbs. ripe fresh peaches or 6 c. drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/4 c. firmly packed light brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1/2 c. granulated sugar
1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 lg. egg

Heat oven to 400 degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.

To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.


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BLACKBERRY COBBLER
with brown sugar oatmeal topping

3 tbsp. flour
1/2 - 2/3 c. sugar
3 1/2 c. blackberries
1/2 stick soft butter
1/2 c. flour
1 c. oatmeal
1/2 c. brown sugar, loosely packed

Mix sugar, flour, berries - place in greased 9 x 9 inch pan. Bake at 400 degrees for 15 minutes - stirring twice. Meanwhile, mix butter and flour. Stir in oatmeal and brown sugar. Put over top of berry mixture and bake at 400 degrees another 15 minutes.


CHEESECAKE
a la MaryCarol

A little tricky to make but heavenly to eat
my family has LOVED me making this moist cheesecake for over 50 years



This was supposed to be the real cheesecake recipe from Lindy’s of New York.  In all the years that I have scoured cook books, this is the only recipe I found that uses a real pie like crust. It’s creamy, rich, and melts in your mouth.  I added the sour cream topping...you can’t have too many calories, right!

*You need a large spring form pan
•*I use grated orange and lemon rind spice

PASTRY  
        tip: double pastry so you have plenty

    1 Cup sifted flour     1 egg yolk    1/4 teaspoon vanilla
      1/4 cup sugar        1/2 C. butter    1 t. grated lemon rind  

Mix flour, sugar, lemon rind and vanilla. Make a well in center, add egg yolk and butter. Work quickly with hands until well blended. Wrap in plastic wrap. Chill 1 hour. Roll out 1/8” thick. Place over oiled bottom of spring form pan. Bake 400 degrees for 20 minutes...until light gold. Cool. Oil sides of cake form and place over base. Roll remaining dough 1/8” thick and cut to fit the sides of the oiled band. Pat it in to fit.....this is the hard part!

CREAM CHEESE FILLING

    5 (8 oz.) cream cheese        1 1/2 t. grated lemon rind
    1 3/4 Cups sugar            1 1/2 t. grated orange rind
    3 Tablespoons flour            5 eggs
    2 or 3 egg yolks            1/4 cup heavy cream
    1/4 teaspoon vanilla

Combine softened cream cheese, sugar, flour, grated orange rind, grated lemon rind and vanilla. Blend well in mixer. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream. Fill spring form pan with cheese mixture and bake at 550 degrees for 15 minutes. Reduce temperature to 200 degrees and continue baking for 1 hour. Top will puff up and turn a light golden. Cool for 15 minutes, resetting oven for 450 degrees while you make the sour cream topping.

SOUR CREAM TOPPING

    2 Cups sour cream
    1/2 Cup sugar
    2 teaspoons vanilla

Combine, spread on cheesecake and return to oven for 10 min.
Let cheesecake cool on wire rack for about 2 hours. Chill thoroughly in refrigerator. Take out and loosen cake around edge with knife. Release spring  and remove sides of pan. Decorate with fruit if desired. Keep refrigerated. Best made 2 days ahead. Keeps a long time in refrigerator.

CHOCOLATE DREAM COOKIES
A soft, chocolate cookie - my Kenny loved these
a la MaryCarol

1/2 cup real butter
1/2 cup shortening
3 oz pkg. cream cheese
1 well beaten egg
1 1/2 cup sugar
2 Tablespoons milk
1/2 teaspoon vanilla
2 oz. unsweetened chocolate- melted in microwave
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

Cream butter, shortening, cream cheese, sugar.  Add egg, milk, vanilla. Stir in cooled chocolate. Add dry ingredients. stir in nuts. Drop by big teaspoonful onto greased (shortening) cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 4-5 dozen.


CHOCOLATE DROP COOKIES
a la Aunt Anna Mae Wiest 2008
This recipe is from my husband's great Aunt who is 96 (in 2008) She served us these delicious soft chocolate cookies with thick chocolate frosting - They were at least 4 inches in diameter....huge!  And very good! *She lived to be over 100!


1 cup brown sugar
1 stick butter
1 egg
1/2 cup buttermilk
3/4 teaspoon soda - delute in little water
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
chopped nuts
2 squares of melted chocolate....add last

Combine - drop on cookie sheet - bake 375 for 10 minutes
Try one first - you may need more flour
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Chocolate Frosting

1 cup white sugar
5 tablepsoons milk
5 tablespoons butter
Boil 1 min - stir until it boils and cover - that steams the crystal down

Then add 1/2 cup choc chips and stir - This is fast.


CHOCOLATE  TRUFFLES
1/4 cup real butter
10 oz choc bits - semi-sweet - milk or dark chocolate
2 Tablspoons powdered sugar
2 egg yolks
1/3 cup heavy cream

Hersey's powdered cocoa - powdered sugar - finely chopped nuts

Melt all but the eggs ( I did it carefully in microwave) - cool a little
Whip in egg yolks
Pour into a shallow bowl
Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Roll balls in Cocoa, finely chopped nuts or Coconut with powdered sugar.


DOUBLE  CHOCOLATE  PIE


1  3 5/8 oz. package Chocolate Pudding......not instant
2 Cups heavy cream
1 Cup milk
1 (1 oz.) Semi-Sweet Chocolate square coarsely chopped
1  8 inch ready made chocolate pie crust
Semi-Sweet shavings

Mix pudding, 1 cup heavy cream plus milk.
Stir in chopped chocolate
Bring to boil over Medium heat, stirring constantly, or use Microwave
Pour into pie crust.
Chill 2 hours or until set.
Whip remaining 1 cup of cream to soft peaks.......or use Cool Whip
Mound whip cream around edges of pie and sprinkle with shavings

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You can make the pie with instant sugar free chocolate pudding - make by package directions except use 1/4 to 1/2 cup less milk - add some cocoa powder plus a little splenda - sometimes even grate up dark choc to add to it. - put into choc crust - cover with cool whip. refrigerate for a few hours before serving.

quick CHOCOLATE PIE
a la Cera
This is quick and easy when someone calls to say they will be over in a minute

1 (7oz) hersey bar with almonds melted and cooled
1 tub cool whip

Mix together - pour into baked pie shell  (chocolate or butter crust) Decorate wtih shaved choc - Refrigerate.

HEAVENLY CHOCOLATE 4 LAYER DESSERT

a la Helen

BOTTOM LAYER CRUST
1 cup self rising flour
1 stick butter
1 cup chopped pecans
Mix together, pat into bottom of 9x13 pyrex dish
bake

MIDDLE LAYER CREAM CHEESE
Mix 8 oz cream cheese
1/2 tub cool whip - either 12 oz or big one
1 cup sugar
mix together gently, spread on cooled crust

TOP LAYER CHOC PUDDING
2 pkg instant choc pudding prepared - spread on top of cream cheese mixture

COVER WITH
Layer of cool whip with finely chopped nuts on top

Mamaw McDade's Four Layer Pudding
a la Donna

This is a wonderful dessert. I remember as a child asking Mamaw where she learned to make this??!! and her telling me "it just came into my head one day". Whether Mamaw 'invented' this recipe or not, I don't know, but whenever we are invited to a gathering I am always asked "Can you bring your Mamaw's four layer pudding"??

1st Layer
Melt one stick of butter in an oblong baking dish. To that add
1 c. flour
2 tbls. sugar
1 c. finely chopped nuts
Mix all together, then press into bottom of pan and to the sides to make a
thin crust.
Cook 20 minutes at 350 degrees
Let cool

2nd Layer
8 oz. cream cheese
1 c. Cool Whip
3 tbls. powdered sugar
Mix all ingredients until creamy and spread on top of cooled pecan crust.
Put in fridge to keep cool.

3rd Layer
1 pkg. instant  chocolate pudding
1 pkg instant  vanilla pudding
Mix according to directions on box. Spread pudding on top of  the cream
cheese layer.
keep cool

4th Layer
Cool Whip
finely chopped nuts
chocolate syrup
cherries or strawberries
Spread desired thickness of  Cool Whip on top of pudding
layer. Make "peaks" on the Cool Whip. Sprinkle with nuts, drizzle with
chocolate syrup, place cherries or strawberries on top.

As you can see, this recipe can be  very flexible. Use any pudding flavor you like, any topping you like. You can make it suitable  for Christmas, Easter, or Halloween!! This was always my familes favorite.

 If you like a deep dark chocolate, use two boxes of chocolate pudding. The chocolate and vanilla pudding combined makes a creamier milk chocolate taste.

CHRISTMAS JEWEL CAKES
a la MaryCarol
"Just the good stuff" fruitcake, in a spicy applesauce cake

This recipe has evolved over a 40 year period. Most people are surprised how moist and tasty these are. Everyone's kitchen is a little different so I say to you, this is how I do it, you might find a better way. The fruit and nuts need to soak for a day or more before you are ready to bake.

TIP:  NEVER store baked fruitcake in refrigerator, the mositure will make it moldy.  Keep in cool dark place..like in a cupboard or pantry. Fred actually found some 1 year old muffin size, stored in tin in dining room buffet...and they were great. At first I thought I had done him in, but then read article of 100 year old cake stored in cupboard that was still good.

My oven is old, not as hot as a new one. You want them to cook but not too fast or the bottoms could burn.  I always use nonstick pans and wax paper on bottom of pans. My secret is to wrap them up in plastic before they dry out. Making them around Thanksgiving allows time to mellow by Christmas.

The following will make 4 - 4x8 loaves or 13-14 dozen mini muffins. My family has grown to like the mini muffins best, but they take longer and are harder to do. Use nonstick loaf pans and mini muffin pans. Line bottom of loaf pans with wax paper and use mini muffin paper liners.

I make 3 batches....2 of loaves and 1 of muffin per batch. Make good gifts or take to social events.

THIS IS FOR ONE BATCH of 4 loaves or 13-14 dozen mini muffin size.

Prepare the 4x8 loaf pans....cut wax paper liners for the bottom of pans.  Put wax paper liners in bottom. Butter inside of pans. I make a pattern and cut them all at  once. 

Fruit and nuts:
16 oz red candied cherries cut in half
16 oz. green candied cherries cut in half
24 oz. candied pineapple cut in half
1/2 box (15 oz. box) regular raisins
1/3 box (15 oz. box golden raisins
2 cups (1/2 lb.) pecans coarsely chopped
2 cups (1/2 lb.) walnuts coarsely chopped
1 cup Korbel Brandy -- it really works best, compliments the flavors.

Splash of orange juice

Plus need extra 16 oz red cherries for decorating tops plus whole pecans.

Mix fruits and nuts in large plastic bowl with a lid.
Add Brandy -  Sir well to coat fruits with brandy
Soak at least 8 hours -- 1-2 days better
Stir or shake the bowl several times a day.
The brandy is absorbed by the fruit.

Day you are going to make - add a splash of orange juice   

Dry ingredients: in a big bowl
4 1/2 cups flour
1 cup white sugar
1 cup brown sugar
3 teaspoons soda
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon allspice
4 teaspoons cinnamon
Stir well with a fork to mix and fluff!

Fat:
1 stick real butter (room temperature)
1/2 cup crisco

Cut the butter and crisco into the dry ingredients with a pastry cutter or with a 3 tined fork until resembles course cornmeal.

Liquid:
6 eggs slightly beaten
2 cans applesauce

Mix eggs and applesauce together, add to dry ingredients, mix in just until damp.
Add this mixture to the fruit and nut bowl, folding it in. Spoon into 4 prepared loaf pans. 
Decorate the tops:
Make decorative design with cherries cut in half and whole pecans.

Place all 4 pans on middle rack of oven. Bake at 275 degrees for 1 hour and then 15 minutes at a time until done. Test with toothpick in center of a loaf, if it comes out clean it is done and also pat the top, if it springs back it is done. You want them done, but not overdone. Take out of oven and cool on cake racks for exactly 10 minutes. With pot holders, turn upside down, taking them out of pans -- carefully pull off the wax paper on the bottom of cakes. Turn right side up and cool on cake racks just until cool enough to handle -- about 1 hour. Immediately wrap well in plastic wrap, this is the secret to moist cake.  Then put in gallon size plastic bag. Store in cool dark place. After about a week you can wrap them in cheesecloth soaked in brandy if you want them to "cure" if you want but not really necessay.

Slice thin to serve.

To make mini muffins: fill paper lined mini cups, using a teaspoon. Put 1/2 red cherry on top of each one. Bake 275 degrees for 30 minutes. Makes 13 to 14 dozen. Store in Christmas Tin with plastic wrap between each layer.....even people who don't like fruitcake usually like these.....that's why I changed the name to Christmas Jewel cakes.


COCONUT CHERRY COOKIES
  My men folk liked this one

2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

1/2 cup real butter
1/2 cup shortening
1 cup sugar

2 eggs
1 teaspoon almond extract.

4 Tablespoons chopped Maraschino Cherries
Plus need cherries cut in half for top of each cookie = 2 jars total.
2 cups shredded coconut
1 cup chopped pecans

Sift dry ingredients. set aside. Cream the butter, shortening, sugar. Blend in eggs and almond extract. Add sifted dry ingredients, 4 Tablespoons chopped cherries, coconut and pecans.

Drop by Tablespoon onto greased baking sheets. Top each cookie with 1/2 of a cherry. Bake 375 degrees for 10-12 minutes. Makes about 4 dozen cookies.


CHERRY PECAN REFRIGERATOR COOKIES
This is old recipe from the 1950's

3/4 Cup Crisco
1 egg
1 teaspoon vanilla
1 cup brown sugar
1/2 cup chopped nuts
1/4 cup maraschino cherries, chopped
2 cups sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon Cream of Tarter

Place first 4 ingredients in mixing bowl - beat well
Add nuts and cherries
Sift dry ingredients - add half at a time to sugar mixture and beat well
Shape into rolls - wrap in waxed paper or plastic wrap - chill until firm
Cut into 1/8 inch slices - place on ungreased cookie sheet.
Bake 400  for 6 to 8 minutes
Cool 1 or 2 minutes before removing from cookie sheet

* You can freeze dough wrapped in plastic wrap and foil and bake later.

DOUBLE CHOCOLATE FUDGE - made in Microwave
Chocolate lovers like the extra chocolate flavor
This is so easy...melts in your mouth - great gift - my Kenny really loved this

1 can (14 oz.) Sweetened condensed milk ( and for heaven sake, get the regular kind, not the lowfat!)
2 cups (12 oz. semisweet or dark chocolate chips
1 oz. (1 bar) unsweetened chocolate
1 teaspoon vanilla
1 1/2 cups chopped walnuts

Butter pan 8x8x2 or equivalent. Stir milk and chocolate chips in 2 qt. microwave bowl. Add unsweetened chocolate. Microwave on high 1 minute. Stir. Microwave until chocolate is melted and mixture can be stirred smoothly -- about 2 minutes.  Stir in vanilla and nuts. Spread evenly with spatula in buttered pan. Refrigerate until firm. Cut into squares, store in tin box with plastic wrap between layers.
Tip: If you are giving as a gift....make in small aluminum throw away pan.

 
ENGLISH TOFFEE COOKIES
 Always a favorite at any gathering
                                                                                                               
   Ingredients:

                 1 Cup of Butter
                 1 Cup of Brown Sugar (packed well)
                 1 Egg Yolk (small egg)
                 2 Cups of cake Flour
                  Teaspoon of Salt
                 1 Teaspoon of Vanilla
                 1 Hershey Chocolate Bar - giant
                 Pecans - finely chopped

Cream butter and sugar until light and fluffy.  Stir in  egg yolk.  Add remaining ingredients and mix well.   Spread out in a thin layer (3/16") on ungreased cookie sheet.   Bake 30 Minutes at 300º or less.  Melt giant Hershey Bar over hot water or microwave.  Let chocolate cool a little.  Spread on cookies and then sprinkle broken pecans on if desired.


ENGLISH TOFFEE CANDY
a la Lee
This is a good Christmas candy that you can't resist.


2 sticks butter
1 cup granulated sugar
3 tablespoons water
1 small package slivered almonds, chopped
1 small package pecan chips
8 Hershey bars or 1 large semi-sweet chocolate chips

PAN 1:  Melt 1/3 stick butter.  Add almonds.  Toast over medium heat until almonds are light brown.

PAN 2:  In a heavy iron skillet melt 1 2/3 sticks of butter.  Add sugar and water.  Cook over medium heat stirring constantly until it gets toffee colored (about 8 minutes).

Pour toasted almonds in pan 1 into  pan 2 and stir well.  Pour on a greased cookie sheet.  Spread thin.  Put Hershey bars or chocolate chips on top of mixture immediately while almond mixture is still hot.  As chocolate softens spread it over almond mixture.  Sprinkle with pecans.  Refridgerate until cool.  Break into pieces.  Serve.

Grandma Mabel SHELDON RADDATZ’S DOUGHNUTS
This is an old recipe, handed down through the Sheldon/Rose family, given to me in the 1960’s by Delma Schrupp.

4 eggs
2 cups buttermilk
2 1/4 cups sugar
8 Tablespoons shortening
2 teaspoon nutmeg
2 teaspoon cinnamon
2 teaspoon soda
2 teaspoon salt
Little less than 8 cups flour * she used a teacup
3 teaspoons baking powder

Cream the shortening and sugar. Sift dry ingredients together. Add the eggs and buttermilk to sugar mixture. Add the dry ingredients. Roll out on pastry board, cut into doughnut shapes, fry in hot fat.

** Feb 2017- from Jonie - “I am so excited to get this recipe! All of us lived for Grandma's doughnuts. She always had three paper sacks...one for powdered sugar, one for brown sugar and one for plain white sugar. We'd just pop them in and close the bag and shake it a bit and there was our special doughnut. She kept them in a big round can. Yummmmm!”

*** Feb 2017 - When I asked about what size pot and grease used - from Jim Stofft - “Just asked Robert Stofft. He said he remembers a large pot like a stew pot with oil about 6-8 inches deep and usually just 5-6 doughnuts at a time. May have been Crisco. He was glad to see Joan Stofft Hageman mention the 3 kinds of sugar. He also remembered her slicing big potatoes very thin and cooking a big batch of chips to "clean up " the grease.”


Grandma Mabel SHELDON RADDATZ'S ORANGE CREAM ICE CREAM
Delma Raddatz Schrupp like to make her Mother's recipe at Christmas time. She called it Orange Sherbert but it is more of a creamy orange ice cream.  Son, Dick, makes it for special family events - and we all appreciate his efforts.

1 quart half and Half cream
1/2 Pint whipping cream
2 cups sugar
Juice of 2 Oranges and 2 Lemons
Grated rind of 1 Orange

Ice Cream Freezer
ice
salt by directions of your freezer

Heat half the cream and the sugar only until sugar is dissolved. Cool in refrigerator in the pan they are in, then pour that into your Ice Cream Freezer container. Add rest of cream. PARTLY freeze cream and sugar until frozen “mushy”. Add fruit juice and grated rind and finish freezing.

Mom Schrupp & Dick double the recipe for their ice cream freezer - a gallon. 1 large bag ice chips will do it.

Double Recipe would be:

2 quarts of half and half cream
1 Pint heavy whipping cream
4 cups sugar
Juice of 4 Oranges and 4 Lemons
Grated rind of 2 Oranges
ICE CREAM PIE
Keep a couple in freezer during Summer

1 baked pie crust....I get the Keebler chocolate or shortbread crust
1/2 gallon Ice cream..the choices are almost endless --Chcolate Mint, Butter Pecan with heath bars, Rocky road, etc. Broken heath bars or other candy bars or no candy bars..your choice

Let the ice cream get a tad soft, add broken candy bars if using them, put in pie crust, leveling out with a spatula. Return to freezer. After frozen wrap in plastic wrap. When you need a dessert, just take out of the freezer, decorate with whip cream or Cool Whip, or not, and enjoy a quick desert.

 

EASY KEY LIME PIE
Made this one when we were nostalgic for the Gulf Coast

CRUST - ready-made graham, choclolate or butter pie crust.

FILLING
1 cup canned sweetened condensed milk, CHILLED
4 egg yolks, cold
1/2 cup key lime juice (fresh or bottled) - cold

Whip cream for top of pie

Combine milk and egg yolks and mix well. SLOWLY add key lime juice and mix just until incorporated. Do not over mix or the pie will not set-up in the refrigerator. Pour the mix into pre-baked and cooled pie shell and refrigerate until set. * the lime juice "cooks" the egg yolks.

Serve with plenty of whip cream on top of pie.
LACE COOKIES
Look fancy, festive!

1 cup sifted flour
1 cup flaked coconut
1/2 cup brown sugar
1/2 cup clear corn syrup
1/2 cup real butter
1 teaspoon vanilla

Mix flour and coconut in a bowl. Set aside. Combine sugar, syrup and butter in heavy saucepan, bring to a boil over low heat, stirring constantly....OR heat in microwave bowl, 2 minutes, stir well, 1 min. stir well, 30 sec-stir until comes to boil.  Stir in flour mixture. Add vanilla.

Drop dough onto foil covered cookie sheet by very small teaspoon about 3 inches apart. Bake at 350 degrees for 8-10 minutes. Cookies should be golden color. Cool cookies 5 minutes on a rack until foil can be removed easily. Put on waxed paper. makes about 4 dozen. Tip: use a really small spoon , they spread out!!


 
TEA TIME TASSIES
  Mini pecan tarts - best if eaten the same day they are baked
my boys can eat them about as fast as I can make them

PASTRY - makes 24 mini muffin cups
tip: make up several batches of pastry, take out of refrigerator as needed.

3 oz of cream cheese
1/2 cup of real butter
1 cup of flour (gold metal all purpose)

Mix or blend in food processor and roll like a pie crust. Cut with a rosette cookie cutter and put in mini ungreased muffin pans (nonstick ones) To save time, instead of rolling pastry, take 1 heaping teaspoonful per muffin cup and press dough into pan with fingers. The dough can be made ahead of time and refrigerated until needed.

FILLING: 

1 egg
3/4 cup light brown sugar
1 Tablespoon real butter
2/3 cups broken pecan pieces
1 Tablespoon Vanilla

Mix together, spoon into muffin cups. If desired, decorate with 1 large pecan per tart. Bake 350 degrees for approximately 20 minutes.

---------------------------



PECANS - Microwave SUGAR GLAZED

1/2 c. butter
1 c. brown sugar
1 tsp. cinnamon
4 c. pecan halves

Place butter in 1 1/2 quart casserole in microwave. Melt (about 1 minute). Stir in brown sugar and cinnamon and microwave on high 2 minutes. Mix well to combine butter and sugar. Add pecans and mix to coat. Microwave on high 3 to 5 minutes. Spread out on wax paper to cool. Wonderful gift for friends or teachers stored in airtight jar or tin.


PECANS - SUGARED

1 egg white
4 cups (1 pound) pecan halves
1/4 cup sugar
1 Tbsp. cinnamon

 Preheat oven to 300 degrees F. Slowly add the egg white to the pecans in a large mixing bowl, tumbling them gently until all the nuts glisten with the egg white. Mix the cinnamon and sugar well in a separate small cup. Dust the pecans with the cinnamon sugar, adding the sugar in several steps rather than all at one time, stirring well after each addition. Spread the coated nuts on an aluminum foil-lined 10x13 inch baking sheet. Bake 30 minutes (without turning). Remove from oven and allow to cool thoroughly before placing the nuts in a container which will seal tightly.

 PECAN PIE - NO corn syrup
Corn syrup is bad news - messes with your DNA

        Your favorite 9" single pie crust, prepared
        1/2 cup (8 tablespoons) unsalted butter
        3 tablespoons King Arthur Unbleached All-Purpose Flour
        2 1/8 cups light brown sugar
        1/2 teaspoon salt
        6 tablespoons milk
        3 large eggs
        2 teaspoons vinegar
        2 teaspoons vanilla extract
        1 1/2 cups pecans, diced and whole

    .    Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9" pie plate. Flute the edges decoratively.
    .    Melt the butter and set it aside to cool.
    .    In a large bowl, mix together the flour, sugar, and salt.
    .    Add the milk and eggs and beat well.
    .    Stir in the vinegar, vanilla,  then the butter and nuts.
    .    Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2" "puddle" that's still jiggly in the center.
    .    Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.


OLD FASHIONED CUT OUT COOKIES
This is an old recipe that has been updated throughout the years.
Make them large for children, small for teas.

These are my husband’s favorite....he remembers sneaking into his Grandmother’s kitchen at night, raiding the cookie jar of the HUGE frosted cookies.

2 cups sugar
1 cup Crisco
3 eggs
1 cup milk (or eggnog for Xmas)
1 teaspoon vanilla
6 1/2 cups flour
4 teaspoons baking powder

Cream sugar and shortening, add eggs one at a time. 
Beat well after each addition.
Add milk and vanilla alternately with sifted dry ingredients.
Divide dough in half (or thirds) and chill several hours in freezer or overnight in refrigerator -- I have been known to chill it for several days!

Roll out dough 1/4 inch thick.
Cut with any shape cookie cutter.
Bake quickly at 375 degrees for 12-15 minutes.
Do NOT let them brown, these are white cookies.

Frost with a powdered sugar icing and sprinkles after cool. Or make ahead, frost later.

Old fashioned Sugar Icing

Mix one box powederd sugar, 1/2 cup butter (real butter), 1 egg yolk, 3-4 Tablespoons milk, 1/2 teaspoon vanilla. Divide into several small bowls and add a different color of food coloring to each or make all the same color.  Icing should be thin....spread on each cookie, add sprinkles if you like and let dry well on wax paper before trying to store them.
Makes about 6 dozen medium size cookies.

PUMPKIN SPICE COOKIES 1970
a la Granny

1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup canned pumpkin
3 1/2 flour - all purpose
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Cream together shortening, butter and sugars.
Add eggs - cream throughly
Stir in pumpkin
Sift together flour, baking soda, pumpkin spice and salt - mix with creamed mixture.

Drop by teaspoonful onto greased cookie sheet
Bake 350 oven - 10 to 12 minutes.

Optional: add 1/2 to 1 cup chopped pecans to batter or put a nut half on each cookie
soft cookie

PEANUT BRITTLE - Microwave
Easy, good, and makes great gift
Uncle Willard Drewry loved this peanut brittle

I Use heaping cups

1 cup sugar
1/2 cup light corn syrup
1 1/2 cups dry roasted peanuts
1 teaspoon vanilla
1 teaspoon baking soda

Stir sugar and corn syrup together in 1 1/2 qt. micowave pot. Microwave on high for 4 minutes. Stir well. Add nuts and continue cooking on high 4-6 minutes (cook and stir at 1-2 minute intervals)- or by your microwave and pot until the nuts are brown and a thick syrup is formed. Stir in one at a time, vanilla and baking soda. Quickly spread immediately on buttered (real butter!) cookie sheet as thin as possible....use buttered forks, keep dipping in butter to spread out the mixture.  Let cool. Break into pieces and store in tightly covered tin. Makes 1 pound.

Tips: The mixture gets pretty hot, I use a sturdy corning pot. Clean the pot under hot water after making first batch and make another one or two! Make sure to use real butter on cookie sheet as the flavor comes through to the peanut brittle.

 
RICE KRISPIE SQUARES
An oldie but a goodie!

1 stick real butter
1/2 lb (40+ large) Marshmellows--I always add a few extra
1/2 teaspoon vanilla
8 cups Rice Krispies

In a big microwave bowl, melt butter and marshmellows in microwave - about 3 min - stir half way through - stir to mix well. Add vanilla. Add Rice Krispies and stir quickly and briskly. Scrape with spatula quickly into a buttered shallow pan (pyrex glass 9x13). Press with buttered hands or spatula.  Let set and cut into squares.

Chocolate Rice Krispie Squares: Add 2 oz of melted unsweetened chocolate to marshmellow mixture just before adding Rice Krispies or melt along with butter and marshmellows.


SCOTCH SHORT BREAD
My favorite

1 1/2 cups (3 sticks) real butter
1 cup sifted powdered sugar
3 level cups of sifted gold medal flour --Don't be heavy handed on flour, you want the butter flavor to stand out.

Cream butter and sugar, add flour. Knead all together throughly with hands. Chill dough. Bake by either A or B method below.

A.  Roll 1/3 to 1/2 inch thick. Cut into fancy shapes. Put on ungreased cookie sheet. Bake 20-25 minutes at 350 degrees.

B.  Flatten and smooth into a 9x13 pan. Bake 275 degrees for about 1 hour. Cut into squares or oblongs while still warm.

Note: I use a childs very small scotty dog cookie cutter (given to me by a sweet cousin). Roll dough 1/3 inch thick on glad wrap --floured a  little and rolling pin with cover on it.

Put on ungreased cookie sheet, bake 20 minutes between 275-300 degress. Cool on wire rack, taking cookies off cookie sheet after a few minutes. As each batch is done from oven put cooling batch on plate to make room for hot cookies.

 
CINNAMON SQUARES COOKIES
Easy and fast to make - Yum

1/2 cup butter
1/2 cup margarine
1 cup sugar
1 egg - separated
2 cups sifted all-purpose flour
1 1/2 Tablespoons cinnamon
1 teaspoon salt
1 1/2 cups nuts - chopped

Preheat oven 325 degrees
Grease and flour a 15 x 10 x 1 inch pan
Cream butter, margarine and sugar
Add the egg yolk and sifted dry ingredients
Press the batter into the prepared pan
Beat the egg white until foamy and spread it sparingly over the batter
Press in the nuts
Bake 325 degrees for 30 minutes
Cut into squares
RUM PIE
a la Williamsburg

Use store bought crumb crust  - chocolate cookie ,  butter or graham cracker

1 envelope unflavored gelatin
5 egg yolks
1 cup sugar
1/2 cup dark rum
1 1/2 cups whipping cream
Unsweetened chocolate

*Soften gelatin in 1/2 cup cold water in pot
*Bring pot to almost a boil, stirring to dissolve
*Beat the egg yolks and sugar until very light
*Stir the gelatin into the egg mixture - and cool
*Gradually, add the rum, beating constantly.
*Whip the cream until it stands in soft peaks and fold into gelatin mixture
*Cool until mixture begins to set, then spoon into the crumb crust pie shell
*Chill until firm enough to cut.

Grate the unsweetened chocolate over the top before serving


PECAN CAKE with BOURBON

2 teaspoons nutmeg (freshly grated)
1/2 cup bourbon - Jim Beam
1 1/2 cups sifted all-purpose flour divided
2 cups pecans - finely chopped
1 cup seedless raisins - finely chopped
1/2 cup butter
1 cup plus 2 Tablespoons sugar
3 eggs - separated
1 1/2 teaspoon baking powder
dash of salt
Pecan halves
Maraschino Cherries

Preheat oven to 325 degrees
Line bottom of 10 inch tube cake pan with brown paper (wax paper) and grease it.
Soak the nutmeg in the bourbon
Mix 1/2 cup of flour with nuts and raisins, coating thoroughly. Reserve
Cream butter and sugar until lightly fluffy
Add egg yolks, one at a time, beating well after each addition
Beat in remaining flour and the baking powder and salt
Beat in bourbon-nutmeg mixture and continue to beat until batter is well mixed
Add the floured nuts and raisins and mix well so they are evenly distributed in the batter
Beat the egg whites until very stiff.  Fold in
Spoon batter into pan.  Press down firmly to squeeze out any air pockets and let stand 10 minutes.
Decorate tops with pecan halves and drained maraschino cherries.

Bake 325 degrees for 1 to 1 1/2 hours or until cake tests done.
Cool in pan - right side up - for 1 to 2 hours before turning out.
Continue cooling

Note - improves with age. Wrap in cloth napkin or cheese cloth that has been soaked in bourbon and store in a covered container for several days

PUMPKIN PIE - SPICY 1986
good - it is spicy -  do not add more than what it says

3 eggs
1 can pumpkin (1 lb Del Monte)
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 can evaporated milk
1 homemade 9 inch unbaked pie shell with high fluted edges or one 9 inch deep dish shell

Preheat oven 425 degrees
Combine all ingredients in large mixing bowl, mix or blend until smooth.  Pour into pie shell. Bake 15 min at 425 - reduce temp to 350 and bake 45 minutes or until a knife inserted near center of pie comes out clean.

** If regular 9 inch pie shell used, recipe will fill 2 pie shells. Slightly thaw shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375 - bake on cookie sheet 45 min or until pies test done.

***If deep dish 9 inch frozen pie shell used recipe fills one pie shell and one small bowl (cook in micro like a pudding).  Preheat cookie sheet while preheating oven to 375 for 45 min or until done.

FRESH PEACH ICE CREAM

     2 c  Ripe peaches; finely chopped
     1 1/4 c  Sugar
    1/2    Juice of lemon
      2    Eggs
      2 c  Heavy or whipping cream
      1 c  Milk

*Combine the peaches, 1/2 cup of the   sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
*Remove the peaches from  the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.
*Whisk the eggs in a mixing bowl until  light and fluffy, 1-2 minutes.
*Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
*Pour in the cream and milk and whisk to blend.
 *Add the peach juice and blend.
*Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
*After the ice  cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.


Grandma Clark's Molasses Cookies
a la Kathy

This recipe is from my husband's grandmother.  I've passed it around many time's and call it "Grandma Clark's Molasses Cookies".  Makes a big batch and the house smells wonderful as they are baking - Taste great too!

3/4 c. shortening
3/4 c. butter
2 c. brown sugar
2 eggs
1/2 c. molasses

Sift and stir:
4 1/2 c. flour
4 tsp. baking soda
2 tsp. cinnamon
1/2 t. salt
1 1/2 tsp ginger
1 tsp. cloves

Strawberry or Raspberry Jam - or any kind you like

Mix ingredients and refrigerate overnight.  Make into 1" balls roll in sugar, place on a cookie sheet, make a thumbprint in the center of the ball and place a small amount of strawberry or raspberry jam.

Bake 375° for 10-12 minutes.

FRUIT COMPOTE
a la Lee
 If you have a large crowd for breakfast or brunch during Holidays this is delicious, different, healthy, and easy.


1 Can Cherry Pie Filling
1 Cans (11 Ounces) Mandarin Oranges
12 Ounces Pitted Prunes
6 Ounces Dried Apricots
1 20 Ounce Can Pineapple Chunks

Mix all items (with juice) in a 9" X 13" baking pan.  Cover with foil.  Bake for 1 hour and 350 degrees.

ALEXANDER TORTE
a la Jo
From a school project on Russian Cookies - has become part of our family holidays


Temp 250 degrees Time: about 40 minutes or until light gold.

1/2 cup butter, chilled, cut into bits
3 -3 1/2 cups flour
3 tablespoons sugar
1 egg
1 1/2 cups seedless raspberry preserves (12 oz)
2 Tablespoons softened butter

In a large bowl combine the chilled butter, 3 cups of the flour and the sugar and with your fingertips rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape in into a ball, wrap in wax paper or place in plastic bag and chill 1 hour or until dough is firm.

Heat preserves until they dissolve into a thin puree. Set aside.

Cut the chilled pastry in half and shape each half into a rectangle. Between sheets of waxed paper roll each rectangle until it is approximately 10 inches X 15 inches. Coat 2 cookie sheets using 1Tablespoon of butter each, lightly dust with flour. Lift pastry onto cookie sheets. Bake, checking frequently - it should not brown, just get a golden color.

Spread preserves onto one of the pastry rectangles. Carefully place second rectangle on top of preserves....can use 2 spatulas to move

Frost while warm with icing made of 2 cups confectioners sugar, 1/4 cup of cold water and 2 teaspoons lemon juice. This will be thin frosting. Cool. Cut into strips with very sharp knife into strips about 1 inch by 2 inches long.

BUTTERSCOTCH PIE
a la Joan
This is an old family recipe brought from Missouri to Texas about 1860!


3 egg yolks                          2 c. milk
1 c. brown sugar                 pinch salt
1/2 c. sugar                         1 t. vanilla
4 T. flour
3 T. butter

Combine ingredients.  Cook until thick.  Pour into baked pie shell.  Top
with meringue.

Meringue

3 egg whites                        3 T. powdered or granulated sugar
pinch salt                             little vanilla
pinch baking powder

Beat with mixer on high speed until fluffy and spoon on top of pie. 
Bake until brown.

Sorbet
a la Michael

8+ cups of frozen whole strawberries
1/4 cup corn syrup
2 cups simple syrup
Juice of 1 large lime
1/4 cup Grand Marnier
1/4 Cup Vodka
1/2 teaspoon Almond Extract

Combine in food processor until smooth
Freeze
SIMPLE SESAMES - Refrigerator cookies
a la Teresa
2 cups butter
1 1/2 cups sugar
3 cups all-purpose flour
1 cup sesame seed
2 cups shredded coconut
1/2 finely chopped almonds

Method :In a large mixer bowl cream butter.  Gradually add sugar and continue beating until light and fluffy.  Add flour and mix just until combined.  Stir in sesame seed, coconut and almonds just until well mixed.  Divide dough into thirds.  Place one third on long sheet of wax paper. Repeat with remaining dough.   Shape into a long roll 2 inches in diameter.  Wrap and refrigerate until firm. 

Preheat 300.  Cut rolls into 1/4-inch slices.  Bake on ungreased cookie sheets 30 minutes.  Cool on a wire rack.  Makes 4 dozen.


CHOCOLATE MUG CAKE
The most dangerous cake recipe in the world
Passed around the internet 2010

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (I’d use dark chocolate)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

*Add dry ingredients to mug, and mix well. 
*Add the egg and mix thoroughly.
*Pour in the milk and oil and mix well..
*Add the chocolate chips and vanilla extract and mix again.
*Put your mug in the microwave and cook for 3 minutes at 1000 watts.
*The cake will rise over the top of the mug, but don't be alarmed!
*Allow to cool a little, and tip out onto a plate if desired.
*EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!



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