Sweets for the Sweet
Sweets for the Sweet
APPLE
PIE with CHEDDAR CHEESE CRUST
I used to make this in the 1960's - Hubby loved crust!
Filling Crust
APPLEBUTTER
PUMPKIN PIE
Really easy and fast - spicy pie 1 cup + pumpkin....I use the whole can
APPLES - FRIED
This one has a lot of butter - but sooo good. 6 firm medium apples ,cored and cut into
wedges
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
APPLE
CAKE with CARMEL ICING
A moist cake that really goes fast at
the family gatherings. 1 1/2 cups vegetable oil
OR - BROWN SUGAR ICING 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 |
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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!!! |
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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. |
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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. ------- 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. |
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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. |
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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. |
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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. |
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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 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. |
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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 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
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.
BLACKBERRY
COBBLER
with brown sugar oatmeal topping 3 tbsp. flour
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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. |
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CHOCOLATE
DREAM COOKIES
A soft, chocolate cookie - my Kenny loved these a la MaryCarol 1/2 cup real butter 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!
CHOCOLATE
TRUFFLES
1/4 cup real butter10 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. |
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DOUBLE
CHOCOLATE PIE
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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 |
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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: 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. Dry ingredients: in a big bowl Fat: Cut the butter and crisco into the dry ingredients with a pastry cutter or with a 3 tined fork until resembles course cornmeal. Liquid: Mix eggs and applesauce together, add
to dry
ingredients, mix in just until damp. 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.
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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 2 eggs 4 Tablespoons chopped Maraschino Cherries 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.
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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. |
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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!)
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. |
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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 300� 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. |
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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. |
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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.�
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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 |
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ICE
CREAM PIE
Keep a couple in freezer during Summer 1 baked pie crust....I get the
Keebler chocolate
or shortbread crust 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.
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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. |
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LACE
COOKIES
Look
fancy, festive!
1 cup sifted flour 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!!
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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 3 oz of cream cheese 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 Mix together, spoon into muffin cups.
If desired,
decorate with 1 large pecan per tart. Bake 350 degrees
for
approximately
20 minutes. ---------------------------
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PECANS - Microwave
SUGAR
GLAZED
1/2 c. butter 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. |
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PECAN PIE - NO corn syrup
Corn syrup is bad news - messes
with your DNA
Your favorite 9"
single pie crust, prepared1/2 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. |
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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 Cream sugar and shortening, add eggs
one at
a time. Roll out dough 1/4 inch thick. 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. |
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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 |
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PEANUT
BRITTLE - Microwave
Easy, good, and makes great gift Uncle Willard Drewry loved this peanut brittle I Use heaping cups 1 cup sugar 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. |
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RICE
KRISPIE SQUARES
An
oldie but a goodie!
1 stick real butter 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.
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SCOTCH
SHORT BREAD
My favorite 1 1/2 cups (3 sticks) real butter 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. |
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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 |
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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 |
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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 |
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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. |
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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. |
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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. |
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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. |
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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 |
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SIMPLE SESAMES - Refrigerator cookies
2 cups buttera la Teresa 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. |
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CHOCOLATE MUG CAKE The most dangerous
cake recipe in the world
4 tablespoons flour Passed around the internet 2010 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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