DESERTS
Almond
Angel Kisses
Apple Crisp
Applesauce Cake
Apricot Crunch Bars
Arthur’s Bakery Mint
Angel Food Cake
Baked Custard with
Strawberries
Best Ever Popovers
Blackberry Cobbler
Blackberry Pie
Blueberry Buckle
Butter Frosting
Caramel Icing
Carrot Cake
Cece’s Ginger Cookies
Ceita Cookies
Chewy Chocolate Brownies
Chewy Gingerbread
Chinese Candy
Chocolate Mousse Pie
Christmas Cookies
Christmas Fudge
Cold Lemon Soufflé
Cream Cheese Coffee Cake
Crisp Oatmeal Cookies
Dutch’s Soft Sugar
Cookies
Fluffy White Frosting
Fruit Cake
Gingerbread Cut-out Cookies
Ginger Snaps
Glazed Lemon Cake
Grandmother’s Caramel
Cake
Grandmothers Christmas Candies
Grandmother's Ginger
Cookies
Grandmother’s Orange Cake
Granola
Hello Dollies
Hot Fudge Pudding
Jenny’s Crispy Sugar
Cookies
Key Lime Pie
Lemon Angel Food Cake
Lemon Bars
Lemon Cake Top
Lemon Sponge Pudding
(Mom’s)
Lemon Squares
Lemon Sugar Cookies
Margaret’s Wedding Cake
Meringue Shells
Mom’s Gingerbread
Mom’s Soft Sugar Cookies
Neiman-Marcus Cookies
Paintbrush Cookies
Peanut Butter Cookies
Peanut Butter Cups
Perfect, Perfect
Chocolate Chip Cookies
Perfect Pumpkin Pie
Pumpkin Cookies
Pumpkin Patch Cheesecake
Pumpkin Pie Cake
Rice Pudding
Soft Oatmeal Cookies
Strawberry
Strawberry Rhubarb Crisp
Strawberry Rhubarb Crumb
Pie
Twixt Cookie Bars
Almond
Mix 1 cup butter
½ cup brown sugar
½ cup white sugar
1 egg yolk
1 t. vanilla
2 cups sifted flour
8 to 12-oz. milk
chocolate
Mix all the ingredients
but the chocolate together. Spread in
the bottom of a 9 x 13 inch pan. Bake at
350 degrees for 15 to 20 minutes. Take
out of oven and top with chocolate pieces.
When softened, spread the chocolate on top of the cookie base to frost.
~Mother
Angel Kisses
3 egg whites
1/8 t. salt
¾ cup sugar
½ t. vanilla
1 cup coconut
1 cup dates, nuts,
chocolate chips (pick two)
Beat whites until
stiff. Continue beating while adding
sugar slowly. Fold in 1 cup coconut plus
1 cup of dates, nuts or chocolate chips.
Drop by spoonfuls onto a cookie sheet.
Bake at 250 degrees until dry and keep shape. Do not brown. Makes two dozen.
~Mother
Apple Crisp
6 juicy apples, peeled
and sliced
1 scant cup sugar
2 t. lemon juice
1 t. cinnamon
½ cup butter
¾ cup flour
¼ t. nutmeg
Put lemon juice over
apples. Make a mix out of the remaining
ingredients and sprinkle over the top of the apples in a baking dish. Bake at 375 degrees for 30 minutes or until tender.
~Mother (
Applesauce Cake
(or Quince Cake)
1 cup brown sugar
½ cup shortening
1 egg
1 ½ cup applesauce or
quince
1 cup chopped nuts
1 cup raisins and dates
2 cups flour
2 t. soda
1 t. cinnamon
½ t. cloves
½ t. nutmeg
½ t. salt
Cream sugar and
shortening. Add egg. Add sifted dry ingredients, and then add the
raisins/dates dredged in a little flour.
Add sauce last. Batter will be
stiff. Bake in a loaf pan for 45 minutes
at 325 degrees (temperature is important!)
~Mother
Apricot Crunch
Bars
1 ½ cup flour
1 t. baking powder
¼ t. salt
1 ½ cuprolled oats
1 cup light brown sugar,
packed
¾ cup butter
1 ½ cup apricot jam
2 t. grated lemon peel
In large bowl combine
flour, baking powder, and salt; stir in oats and sugar. Cut in butter and stir until mixed and
crumbly. Pack 2/3 of the pastry into
bottom of 7x11 inch pan. Combine jam and
peel and spread over pastry. Sprinkle
remaining pastry evenly over top. Bake
35 minutes. Cool in pan and cut into
squares. Note: I used Cuisinart and put
all the pastry ingredients in at the same time and mixed it until it was
crumbly.
~Helene
Arthur’s Bakery Mint Angel Food Cake
Use a basic angel food
cake recipe, substituting 3 T. cocoa for 3 T. cake flour. Sift the cocoa in with the flour.
Mint Frosting: Use a white frosting recipe and add a little
peppermint flavor and a little green food coloring.
To frost the cake, use
this baker’s tip: After the cake has
cooled completely, take it out of the pan.
Then let it sit for an hour to dry a bit on the surface, so your
frosting will stay put. Also, says Arthur, frost from the bottom up. Dumping all the frosting on top to work down
tends to flatten the cake.
Fudge Topping: Mix 4 ½ cups powdered sugar and ½ cup unsweetened
cocoa powder together. Add ½ cup
margarine or butter, softened, 1/3 cup boiling water, and 1 t. vanilla. Beat with an electric mixer and let mixture
cool. Then reheat it jus enough so you
can pour it over the top of the cake for a cascading effect.
~Mother
Baked Custard with Strawberries
4 eggs
½ t. salt
1 t. vanilla
1/3 cup sugar
3 cups milk, scalded
1 quart strawberries
Beat eggs slightly. Add salt, vanilla, sugar and mix well. Add the milk gradually, stirring
constantly. Pour into a shallow baking
dish. If desired, use six individual
custard cups and reduce the number of eggs to three. Bake in a pan of hot water 350 degrees for 35
to 40 minutes or until set. When cool,
chill. Sprinkle sugared berries on
inverted cups or over top of dish. Makes
6 servings.
~Mother (Dairy
Counsel)
Best Ever Popovers
A deliciously
light accompaniment to roast beef, brunches, or anytime
3 beaten eggs
2 cups milk
1 even cup flour
½ t. salt
Grease six 3” custard
cups (not muffin tins). Put them in cold
oven. Set to 375 degrees. With electric beater or blender, beat eggs
thoroughly. On “stir” speed, add 2 cups
of milk. Fold in 1-cup flour to which ½
t. salt has been added. Stop mixing as
soon as flour is absorbed and smooth.
Pour batter in cups ½ full. Bake
20 minutes.
~Margaret
Blackberry Cobbler
Joan says this
cobbler is really delicious!
Filling:
6 cups blackberries or a
mix of seasonal berries
1/3 cup sugar
1 T. flour
1 t. lemon zest
pinch of salt
Topping: 1 ¼
cups flour
1/3 cup sugar
2 t. baking powder
¼ t. cinnamon
¼ t. salt
1 egg
½ cup buttermilk
6 T unsalted butter
½ t. vanilla extract
Preheat oven to 375
degrees. Lightly grease a baking
dish. To make filling, in a bowl, toss
berries with sugar, flour, zest and salt.
Pour into dish. To make topping,
in a bowl, stir together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk egg, buttermilk,
butter and vanilla. Pour wet ingredients
in with dry ingredients; fold gently to form a soft dough. Drop heaping spoonfuls onto fruit, spacing
them evenly; dough will not completely cover the fruit. Bake until fruit is bubbling and topping is
browned, about 45 minutes. Serves 8 –
10. (You can use the topping of your
choice.)
~Joan
Blackberry Pie
For 9” pie:
7/8 to 1 cup sugar
7 ½ T. flour
½ t. cinnamon
4 ½ - 6 cups berries
1 ½ T. butter
Mix together first four
ingredients. Mix lightly with
berries. Pour berries into pastry-lined
pie pa. Dot with butter. Bake at 425 degrees for 35-45 minutes.
~Julie (from
Libby Rourke)
Blueberry Buckle
¾ cup sugar
¼ cup soft butter
1 egg
½ cup milk
2 cups flour
2 t. baking powder
½ t. salt
2 cups blueberries
Beat sugar, butter and
egg. Add milk. Mix flour, baking powder and salt and add to
mixture. Carefully blend in
berries. Put in greased 8 x 8 pan.
Topping:
½ cup sugar
½ t. cinnamon
1/3 cup flour
¼ cup butter
Mix ingredients and
crumble over top. Bake at 375 degrees
for 40 –45 minutes. Check with toothpick
around 40 minutes.
~Joan
Butter Frosting
(great on Quince Cake or
Bread)
½ cup butter
¼ cup shortening
4 cups powdered sugar
2 egg whites unbeaten
1/8 t. salt
½ t. maple flavoring
Cream butter and
shortening. Add 2 cups powdered sugar,
and mix well. Add eggs and mix till
smooth. Add maple.
~Mother
2 cups brown sugar
¾ cup light corn syrup
2 t. vanilla
1 pound butter
½ t. soda
4 quarts popped corn or
three microwave packets
28 oz. Crispex cereal
1 to 2 cans mixed nuts
Boil first five
ingredients. Remove and pour over corn
and nuts. Pour into four (9 x 13”)
baking pans. Bake at 225 degrees for one
hour. Stir once. Cool.
Stir again several times.
~Anna
Caramel Icing
2 tbsp. butter
1/3 c. heavy cream
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
Few drops vanilla
Mix butter, cream, brown
sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from
heat, add vanilla, then gradually add confectioners' sugar to make frosting of
spreading consistency.
Carrot Cake
A Hewlett
Packard favorite!
2 cups flour
2 t. baking powder
1 ½ t. baking soda
1 ½ t. salt
2 t. cinnamon (or part
all spice)
1 ½ cups vegetable oil
4 eggs
2 cups grated carrots
1 can (8-½ oz.)
pineapple-crushed (undrained)
½ cup chopped pecans or
walnuts (or more
3 T. coconut
2 cups sugar
Sift together flour,
baking powder, soda, salt and cinnamon.
Add together vegetable oil and sugar and eggs, mixing well. Blend in finely grated raw carrots, pineapple
and nuts. Mix thoroughly. Pour batter into greased pan. Bake in a tube pane at 350 degrees for one
hour or in 2 nine-inch pans at 350 degrees for 35 to 40 minutes.
Frosting:
1 package 8-oz. cream
cheese
1 cube butter
1 box (1 pound) powdered
sugar
Cream butter; add creamed
cheese together with powdered sugar. Add
vanilla to suit taste. Stir until
smooth.
~Julie
Cece’s Ginger
Cookies
1 ½ cups CRISCO
2 cups sugar
2 eggs
8 T. golden molasses
4 cups flour
4 t. baking soda
2 t. cinnamon
2 t. ginger
1 t. cloves
Cream shortening and
sugar. Add eggs, molasses. Mix well. Mix
dry ingredients (the real way is to sift but I don’t). Add dry ingredients to wet mixture, a third
at a time. Dough should be fairly stiff;
if not, add a little more flour. Roll
into balls, walnut-sized, and roll in sugar.
Bake at 350 degrees for 10-12 minutes.
~Maureen
Ceita Cookies
3 eggs
1 cup butter
1 cup sugar
1 cup milk
3 heaping t. baking
powder
¼ t. salt
1 t. anise flavoring or
more
3 cups flour
Cream butter, sugar, and
flavoring. Add eggs one at a time. Add flour, baking powder and salt. Then add milk. Grease cookie sheet and drop one teaspoon at
a time on sheet. Bake 375 degrees ten
minutes (don’t brown). Top with glaze.
Glaze:
½ pound sugar
¼ stick butter
½ t. anise
Add a little milk to
mixture until creamy.
~Helene (from
Grandma Sinkovich)
Chewy Chocolate Brownies
¾ cup all-purpose flour
¼ measuring teaspoon
salt
3 oz. unsweetened
chocolate
1 cup sugar
2 eggs
1 t. vanilla
¾ cup chopped nuts
(optional)
Preheat oven to 350
degrees. In a small bowl, combine flour
and salt; set aside. In small saucepan,
combine butter and chocolate. Cook over
low heat, stirring constantly until chocolate is melted and mixture is
smooth. Remove from heat; cool to room
temperature. In large bowl, combine
sugar, eggs and vanilla; beat well. Stir
in chocolate mixture. Gradually add
flour mixture. Stir in nuts. Pour into square baking pan. Bake 350 degrees for 20 to 24 minutes.
~Margaret
Chewy Gingerbread
1 cup molasses
1 cup sugar
1 egg
Mix these ingredients
together.
Add:
1 t. salt
1 t. baking soda
1 t. cinnamon
2 ½ cup flour
Stir in 1 c. boiling
water.
Bake at 350 degrees for
30 minutes in a greased 9 x 13” pan.
Sprinkle with powdered sugar (through a doily if desired) when cool.
~Margaret
Chinese Candy
1-12 oz. package chocolate morsels
1-12 oz. package butterscotch morsels
1- 6 oz. can Chinese noodles
8 or 9 oz. package of peanuts
Melt morsels in a double boiler. Take off the heat and add noodles and peanuts.
Drop by teaspoonful on wax paper. Refrigerate till solid. Makes about 60.
~Grandmother
Chocolate Mousse Pie
Crust:
3 cups chocolate wafer
crumbs
½ cup (1 stick) unsalted
butter, melted.
Filling
1 pound semisweet
chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 T. powdered sugar
4 egg whites, room
temperature
Chocolate leaves
8 oz. semisweet
chocolate
1 T. (scant) vegetable
shortening
Camellia or other waxy
leaves
2 cups whipping cream
sugar
For crust: Combine crumbs and butter. Press on bottom and completely up sides of
10-inch spring form pan. Refrigerate 30
minutes (or chill in freezer).
For filling: Soften chocolate in top of double boiler over
simmering water. Let cool to lukewarm
(95 degrees). Add whole eggs and mix well.
Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft
peaks form. Beat egg whites until stiff
but not dry. Stir a little of the cream
and whites into chocolate mixture to lighten.
Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least six hours,
or, preferably, overnight.
For leaves: Melt chocolate and shortening in tip of
double boiler. Using a spoon, generously
coat underside of leaves. Chill or
freeze until firm.
Whip remaining 2 cups of
cream, with sugar to taste, until quite stiff.
Loosen crust on all
sides using sharp knife; remove spring form.
Spread all but about ½ cup cream over top of cake.
~Julie
Christmas Cookies
2 pounds dates
½ pound candied cherries
½ pound candied
pineapple
½ pound almonds,
slivered
½ pound brazil nuts
2 ½ cup sifted flour
1 t. baking soda
1 t. salt
1 t. cinnamon
1 cup butter
1 ½ cups sugar
2 eggs
Cut up dates and
cherries (scissors). Slice pineapple thinly. Toast almonds and chop. Chop brazil nuts. Sift flour, soda, and
cinnamon. ( I don’t sift). Cream butter WELL. Add sugar; cream with butter.
Beat in eggs well. Stir in flour, fruit, and nuts. Mix…good luck – this is like fruitcake. Drop
by teaspoon onto ungreased cookie sheet. Bake 10 minutes at 400. Be careful not
to overbake.
~Maureen
Christmas Fudge
4 ½ cups sugar
1 cube butter
1 large can (12 oz.)
evaporated milk
Boil 7-8 minutes, stir to
prevent sticking. Remove from heat.
Add:
3 packages (24 oz.) chocolate chips
18 oz jar marshmallow
cream
1 cup chopped nuts
1 t. vanilla.
Bring to boil over
moderate heat, being careful not to mistake escaping air bubbles for
boiling. Then boil slowly, stirring
constantly for 5 minutes (to soft ball stage).
Remove from heat. Stir in chocolate, vanilla, and nuts if used
until chocolate is melted. Pour into 2
buttered 9 x 9 inch pans and cools.
Yields 5 pounds.
~Grandmother Bronson
Cold Lemon Soufflé
1 T. gelatin
3 eggs, separated
1 cup sugar
1/3 cup lemon juice
grated rind of 2 lemons
2 cups heavy cream
Soften gelatin in 1/ 4
cup cold water. Beat egg yolks and sugar
until very thick and light. Beat in the juice
and rinds. Beat egg whites with a pinch of salt until stiff but not too
dry. Also whip 1 ½ cup of cream. Dissolve gelatin over simmering water. Fold in a little of the lemon mixture, then
fold the gelatin mixture into egg mixture.
Fold in the egg whites and cream.
Mix for 20 seconds. Place in
refrigerator until firm and cold.
Garnish with ½ cup whipped cream if you wish.
Raspberry sauce: frozen box of raspberries (I like
the ones with sugar). Place in blender,
whiz until thick and strain. Makes 8
servings
~Helene
Cream Cheese Coffee Cake
2 ¼ cups flour
1 cup sugar
¾ cup butter
1 t. cinnamon
½ t.@ baking powder and
baking soda
¼ t. salt
¾ cup sour cream
2 eggs
1 t. almond extract
8 oz. cream cheese,
softened
1 cup jam or other jelly
(raspberry, apple-cinnamon)
½ cup slivered almonds.
Grease and flour a 10”
spring form pan. Combine flour and ¾ cup
of the sugar; cut in butter until mixture resembles course crumbs. Reserve 1 cup of this mixture. To the remaining crumb mixture, add cinnamon,
baking powder, baking soda, salt, sour cream, 1 of the eggs, and almond
extract; blend well. Spread carefully
over the bottom and about 2 inches up the sides of the spring form pan. In a bowl, combine cream cheese, the
remaining ¼ cup sugar and the remaining egg.
Blend well. Spread cream cheese
mixture over the batter in the pan.
Spoon jelly over cream cheese filling.
Spread the reserved crumb mixture on top of the jelly layer. Sprinkle with slivered almonds. Bake for 1 hour at 350 degrees or until
filling is set and crust is golden brown.
~Helene
Crisp Oatmeal Cookies
Taste like
crispy granola bars!
1 cup brown sugar
1 cup butter at room
temperature
1 egg lightly beaten
1 T. water
1 t. vanilla
½ t. cinnamon
½ t. baking powder
1 cup flour
3 cups oats
½ cup pecans
Cream butter and
sugar. Add egg and water. Mix dry ingredients and add to mix. Add oats and nuts. Bake 350 degrees until light tan,
approximately 12 minutes.
~Margaret
Dutch’s Soft Sugar Cookies
3 ¼ cups flour
1 t. soda
½ t. salt
½ cup margarine
1 cup sugar
1 egg
1 ½ t. vanilla
2 dashes nutmeg
½ cup thick sour cream
Cream butter, sugar, egg
and flavoring for 2 minutes. Add sour
cream and ½ dry ingredients. Mix for 1
minute. Add remaining dry ingredients. Divide dough in half and roll out on lightly
floured surface. Cut with cook
cutter. Place on grease baking
sheet. Bake until golden bottoms and
white tops (400 degrees for 8 – 10 minutes).
~Margaret
Fluffy White Frosting
1 cup granulated sugar
½ cup boiling water
3 egg whites
1 cup confectioner’s
sugar
1 t. vanilla
Boil sugar and water
rapidly until softball stage (238). Whip
egg whites, adding 1/3 cup powdered sugar gradually until the consistency of
meringue. Add syrup gradually, beating
constantly. Beat until mixture is thick
and creamy. Add remaining 2/3 cup of
sugar or until frosting will hold its shape and spread. Add vanilla.
Can be kept covered several days in fridge. Then add a small amount of hot water to make
a smooth mix.
~Margaret
Fruit Cake
2 cups butter ( 1 pound)
2 cups sugar
7 eggs
4 cups flour
2 t. mace
2 t. cinnamon
2 t. baking powder
1 jigger brandy
1/2 t. salt
2 pounds yellow raisins
2 pounds currants
(optional)
½ pound dates
2 pounds mixed fruit
1 pound figs, cut
1 pound or more nuts,
chopped
Cream butter and sugar. Add beaten egg yolks and stiffly beaten egg
whites. Add spice and then brandy, a
little at a time. Sift baking powder,
salt, flour, and add to fruit mixture.
Add floured fruit to the butter and egg mixture. Line tins with waxed paper and bake (250
degrees) 3 to 4 hours over broiling pan filled with hot water. Soak in brandy if desired!
~Grandma Bronson
Gingerbread
Cut-out Cookies
~Soft and Chewy
½ cup shortening
½ cup sugar
½ cup molasses
¼ cup warm water
2 ¾ cups flour
½ t. baking soda
½ t. salt
¾ t. ginger
1 t. cinnamon
½ t. nutmeg
¼ t. cloves
red hots
Cream butter and
sugar. Add molasses and water. Sift dry ingredients together and slowly add
to wet ingredients. Roll on floured
board ¼ inch thick. Cut into shapes and
press red hots into dough. Bake at 350
degrees for about 10 minutes. If you
slightly undercook them, they will be more chewy.
Ginger Snaps
¾ cup butter
1 c. sugar
1 egg
4 T. molasses
2 c. flour
1 t. @ baking soda,
baking powder, cinnamon, and ginger
¼ t. cloves
Cream butter; add
sugar. Beat in egg. Add molasses.
Add dry ingredients (sifted or mixed well). Roll into balls and dip in sugar. Bake at 375 degrees for 10 to 12 minutes.
~Margaret
Glazed Lemon Cake
6 T butter
1 cup sugar
1 T. lemon peel
2 eggs
½ cup milk
1 ½ cup flour
½ t. salt
1 t. baking powder.
(Optional: add one-cup blueberries for lemon blueberry
cake)
Cream butter and
sugar. Add the eggs and milk. Mix in the dry ingredients. Bake in a loaf pan at 350 degrees for 45
minutes for one hour or until done. Turn
from pan. When cool, return to pan, poke
holes in the top of the cake and drizzle the glaze over the cake.
Glaze (option 1):
½ box powdered sugar
1/3 c. lemon juice
1 T. butter, melted
1 T. rum
Glaze (option 2):
1/3 c. sugar
juice of ½ lemon
~Margaret
Grandmother’s Caramel Cake
Mix in saucepan ½ cup
sugar and ½ cup (less) boiling water and cook to syrup.
½ cup butter
1 cup sugar
3 egg yolks
2 T. syrup
2 cups cake flour
(decrease regular flour by 2 T. per cup if using)
2 t. baking powder
2 egg whites, adding ¼
t. salt.
.
Beat the butter until
soft. Add sugar gradually and 2 T
sugar. Beat in 3 egg yolks one at a
time. Resift flour with baking powder. Add flour and milk alternately to the butter
mixture. Whip the egg whites with salt
until stiff but not dry. Fold into cake
batter. Add 1 t. vanilla. Bake in
greased pan 35 minutes at 350 degrees.
(1 ½ times the recipe
makes a big cake)
~Mother (Grandmother)
Grandmothers Christmas Candies
We all looked forward to find our own tin
of Grandmother’s special candies under the tree on Christmas morning.
Grandmother's Ginger Cookies
1 cup sugar
1 cup shortening
1 egg
1 cup molasses
1 cup buttermilk or sour milk
4 cups flour
2 tsp soda
1 T. ginger
2 t. cinnamon
1 t. salt
Cream sugar and shortening. Add egg, and
then add molasses and buttermilk. Mix
dry ingredients and add to the batter.
Bake at 375 degrees for 10 minutes.
~Mother
(Grandmother)
Grandmother’s
Cream:
½ cup utter
1 cup sugar
2 eggs
½ t. salt
Grind together:
rind of 1 orange
1 cup raisins
½ cup nuts
Combine two mixtures and
add:
2 cups flour
1 tsp. Vanilla
1 cup milk in which 1 t.
cream of tartar and 1 t. baking soda has been dissolved
Bake 350 degrees for ½
hour or until cooked through. While hot,
cover with 1 cup sugar dissolved in 1/3 cup orange juice.
~Mother
Granola
8 cups old-fashioned
oats
¾ cup dark brown sugar,
packed
1 ½ cups almonds, sliced
1 ½ cups wheat germ
1 cup oat bran
1 ½ cups raw sunflower
seeds
1 ½ cups safflower oil
¾ cup honey
2 t. vanilla extract
1 t. cinnamon
¼ t. nutmeg
2 cups currants, dried
(or raisin or dates)
In a very large bowl, combine
oats, brown sugar, almonds, wheat germ, oat bran and seeds. In a small saucepan, combine oil, honey,
vanilla and spices. Heat only until
bubbles form; do not boil. Pour liquid
mixture over dry ingredients and mix until dry ingredients are well coated. Spread in a large baking pan that has been
sprayed with a non-stick spray. Bake in
a preheated oven at 325 degrees, stirring frequently, until nicely browned, 40
– 60 minutes. Remove from oven and stir
in currants. Stir frequently while
cooling. Store in the freezer in an
airtight container.
Makes 14 cups.
~Helene
Hello Dollies
1 cube butter (melt in 9
x 12 inch pan while heating oven to 350 degrees
1 cup crushed graham
crackers
1 cup coconut
1 small package
chocolate chips
1 cup chopped nuts
1 can sweetened
condensed milk
Add ingredients to
butter in order given. Do not mix
together but have in layers.
Bake at 350 degrees for
25 to 30 minutes. Cut in squares.
~Margaret from
Mrs. Tanselli
Hot Fudge Pudding
Sift:
1 cup sifted flour
2 t. baking powder
¼ t. salt
¾ cup sugar
2 T. cocoa
Stir in:
½ cup milk
2 T, melted shortening
Blend in 1 cup chopped
nuts.
Spread mixture in a 9”
sq. pan. Sprinkle with mix of 1 cup
brown sugar and 4 T. cocoa.
Pour over entire batter
1 ¾ c. hot water. Bake at 350 degrees
for 45 minutes. Serve inverted on
dessert plates. Serve warm with or
without whipped cream. Makes 9 servings
~Mother
Jenny’s Crispy Sugar Cookies
½ cup butter
1 cup sugar
2 eggs
1 t. vanilla
2 ½ cups sifted flour
2 t. baking powder
½ t. salt
Cream butter. Add eggs.
Gradually add flour. Roll dough
and cut shapes. Bake at 375 degrees for
8 to 10 minutes. Dip edges of cookies in
melted chocolate and they taste like European cookies.
~Margaret
Key Lime Pie
David’s
favorite-to throw!
¾ cup limejuice
1 can sweetened
condensed milk
8 oz. cream cheese
1 t. vanilla
1 graham cracker crust
Put ingredients in
blender or processor. Blend until
creamy. Pour into graham cracker
crust. Chill until firm (1 – 2 hours). Top with whipped cream and garnish.
~Margaret
Lemon Angel Food Cake
1 cup sifted cake flour
1 1/3 cups powdered
sugar
¼ t. salt
12 egg whites at room
temperature
1 ½ t. cream of tartar
1 cup granulated sugar
1 t. pure vanilla
extract
2 t. finely grated lemon
zest
Sift the cake flour,
powdered sugar, and salt; set aside. In
a large bowl, beat the egg whites until foamy.
Add the cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, until
stiff glossy peaks form. Blend in the
vanilla and lemon zest.
Sprinkle one-fourth of
the flour mixture over the whites and gently fold the dry ingredients into the
whites. Then fold in the flour mixture
in fourths. Pour the batter into an
ungreased 10 inch tube pan and bake at 325 degrees in the bottom third of the
oven until the top is light golden and the cake springs back when touched, 45
to 50 minutes. To remove the cake from
the pan, tilt the pan on its side and tap the bottom against the counter to
loosen the cake. Rotate the pan, tapping
a few more times as you turn it, until the cake comes free.
Lemon Bars
The
extra lemon in these gives them tang!
2 cups flour
1 cups butter
½ cups powdered sugar
Mix until crumbly. Pat into 9” x 13” pan. Bake at 350 degrees for 20 minutes.
Mix: 4 lightly beaten eggs
dash of salt
4 T. flour
6 T. lemon juice
2 cups sugar
1 t. baking powder
Pour into crust. Bake 30 minutes. Sprinkle with powdered sugar when cool and
cut into bars.
~Margaret
Lemon Cake Top
Beat 2 egg yolks
Stir in 1 can sweetened
condensed milk
½ cup lemon juice and
rind of 1 lemon (or two)
May add whipped cream.
Cascade over angel food cake.
~Mother (Grandmother)
Lemon Sponge Pudding (Mom’s)
2/3 cup sugar
2 eggs, separated
2 T. margarine
1 t. lemon zest
2T. flour
1 cup low fat milk
2 T. fresh lemon juice
powdered sugar
cream butter.
Add sugar and cream
well. Beat the egg yolks until thick and
lemon-colored. Add to the creamed
mixture with the lemon juice and rind.
Fold in flour and stir in milk. Beat
egg whites until stiff. Fold into first
mixture. Turn into greased baking dish
(1 to 1 ½ quart size) or custard cups.
Set in pan of hot water. Bake at
375 degrees for 35 to 40 minutes for large dish or 25 to 30 minutes for
cups. Chill. Serve plain or with whipped cream. Serves 4
~Mother
Lemon Squares
“Just like
mother’s”
First Layer
1 ½ cups flour
½ cup firmly packed brown sugar
½ cup butter
Second Layer:
2 eggs
1 cup firmly packed brown sugar
1 ½ cups coconut
1 cup chopped nuts
2 T. flour
½ t. baking powder
½ t. vanilla
¼ t. salt
Frosting:
1 cup powdered sugar
1 T. butter, melted
juice and grated zest of 1 lemon
Preheat oven to 350
degrees.
To prepare first
layer: combine ingredients and mix until
crumbly. Press into a 9 x 13 inch baking
pan. Bake for 10 minutes, remove from
heat, and reduce oven heat to 325 degrees.
To prepare second
layer: Beat eggs lightly, add brown
sugar, and beat well. Stir in remaining
ingredients, and spread over baked mixture.
Bake for 15 minutes.
To prepare
frosting: combine ingredients and spread
over cookies while still warm. Cut
cookies into bars and refrigerate.
~Mother
Lemon Sugar Cookies
½ cup soft shortening
1 cup sugar
1 t. grated lemon peel
1 egg
2 T. milk
2 cups flour
1 t. baking powder
½ t. salt
½ t. soda
nutmeg (optional)
Heat oven to 400
degrees. Lightly grease a baking
sheet. In a bowl, mix shortening sugar,
and lemon peel. Blend in egg and milk. Mix together dry ingredients and add these to
the shortening mixture. Drop dough by
rounded teaspoonfuls about two inches apart on baking sheet. Top with nutmeg. Grease bottom of a glass. To flatten each cookie, dip glass in sugar
and press on dough. Sprinkle with colored
sugar for festive look. Bake 8 to 10
minutes, or until light golden brown.
Cool on wired rack. Makes about 3
dozen cookies.
~Julie
Margaret’s Wedding Cake
(Arthur’s Bakery Almond Buttercream Cake)
1/3 cup sugar
3 ½ oz. almond paste
1 egg white
Preheat oven to 375. Cover a baking sheet with foil. Butter and flour the foil. Process sugar and almond paste.
Meringue Shells
Cover baking sheets with
brown paper. Draw 8
3 inch circle spaced 2 inches apart. Have 3 egg whites at room temperature.
Add:
1 t. of vanilla
½ t. cream of tartar
¼ t. almond extract
dash of salt
Beat to soft peaks. Gradually add:
1 cup granulated sugar,
beating to very stiff peaks.
Divide meringue among the
8 circles (about 1/3 cup each) using back of spoon to shape shells. Bake at 300 degrees till light beige, 35 to
40 minutes. Peel off paper. Wrap in waxed paper if not used immediately
and store in a cool, dry place. Fill
with your favorite ice cream and sugared berries, chocolate sauce or sliced
peaches.
~Mother
Mom’s Gingerbread
½ cup shortening
½ cup sugar
1 egg
2 ½ cups sifted flour
1 ½ t. soda
1 t. cinnamon
1 t. ginger
½ t. cloves
½ t. salt
1 cup dark molasses
1 cup hot water
Cream shortening; add
sugar gradually and cream together. Add
egg and beat until light and fluffy.
Shift dry ingredients together.
Combine liquids. Add dry
ingredients alternately with liquids, beating smoothly after each addition.
Bake in 8 x 8 pan at 350
degrees for 45 to 50 minutes.
Serve with sprinkling of powdered sugar or
spicy whipped cream.
~Mother
Mom’s Soft Sugar Cookies
3 ¼ cups flour
1 t. soda
½ t. salt
½ cup margarine
1 cup sugar
1 egg
1 ½ t. vanilla
2 dashes nutmeg
½ cup thick sour cream
Cream butter, sugar, egg
and flavoring for 2 minutes. Add sour
cream and ½ dry ingredients. Mix for 1
minute. Add remaining dry ingredients. Divide dough in half and roll out on lightly
floured surface. Cut with cook
cutter. Place on grease baking sheet. Bake until golden bottoms and white tops (400
degrees for 8 – 10 minutes).
~Mother
Neiman-Marcus Cookies
2 ½ cups oatmeal
1 cup butter
1 cup sugar
1 cup brown sugar
1 t. vanilla
2 eggs
2 cups flour
1 t. soda
½ t. salt
1 t. baking powder
12 oz. chocolate chips
4 oz grated Hershey bar
1 ½ cups chopped nuts
Measure oatmeal and
blend in a food processor to powder.
Cream the butter and both sugars.
Add eggs and vanilla. Mix
together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts.
Roll into balls and
place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
~Julie
Paintbrush Cookies
From the kid’s
cookbook!
1/3 cup sugar
1/3 cup soft shortening
2/3 cup honey
1 egg
1 t. vanilla
2 ¾ cups flour
1 t. soda
1 t. salt
Cream shortening, sugar
and honey. Add egg and vanilla. Stir together flour, soda and salt. Add to shortening mixture. Chill dough one hour.
Heat oven to 375
degrees. Lightly grease a baking
dish. Divide chilled dough into three
portions. Place two portions of dough in
refrigerator until ready to use. On a
lightly floured board, roll out dough with floured rolling pin. Roll to ¼ inch thickness. For easiest rolling, use a lightly floured
cloth-covered board and rolling pin. Cut
into different shapes. Place of baking
sheet. With small paintbrushes, paint
designs on cookies with Egg Yolk Paint (below).
Bake 8 – 10 minutes. For clear
color, do not let cookies brown. Makes
about 5 dozen cookies.
Egg Yolk Paint:
Blend well in small bowl
1 egg yolk and ¼ t. water. Divide
mixture among several small custard cups.
Add a different food coloring to each cup to make bright colors. If
“paint” thickens, add a few drops of water.
~Mother
Peanut Butter Cookies
1 cup butter
1 to 2 T. vanilla
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 cup old fashioned
peanut butter
2 ½ cups flour
1 t. soda
Optional: 3 cups cashews
Cream butter and
sugars. Beat eggs and add to butter
mix. Put the beaters away! Stir in
peanut butter by hand. Stir in flour
mixed with baking soda. Chill
dough. Drop onto sheet and press
criss-cross patter with fork. Bake 375
degrees for 10 minutes or until crispy brown.
~Helene
Peanut Butter Cups
½ cup butter
½ cup peanut butter
1 cup crushed graham
crackers
1 ¼ cups powdered sugar
1 cup milk chocolate
chips
Melt butter. Add peanut butter, graham crackers and sugar;
mix well. Press into bottom of 9” square
cake pan. Sprinkle chocolate chips on
top and set in warm (200 degree) oven for a few minutes to soften. Spread chocolate on top. Cool to room temperature. Cut into squares.
~Julie
Perfect, Perfect Chocolate Chip Cookies
Softer and chewier than most cookies
3 cups flour
1 t. baking soda
1 t. salt
1 cup shortening (not
butter or margarine)
¾ cup sugar
¾ cup brown sugar firmly
packed
1 t. vanilla
1 t. water
2 eggs
1 (7 oz.) bar chocolate
or 18 oz. chocolate chips
Preheat the oven to 375
degrees.
Shift the flour, baking
soda and salt. Set aside. In a large bowl, combine the shortening,
sugars, vanilla, and water, and beat with a mixer until creamy. Add the eggs and beat until well blended,
almost fluffy. While gradually adding
the sifted ingredients, beat with the electric mixer until very well blended. Smash the chocolate to desired small
chunks. Stir them in. Round into golf-ball sizes and space on a
lightly greased baking sheet. Bake on
the middle oven rack for 10 to 12 minutes, or until the cookies are lightly
browned. They may seem slightly
undercooked. Do not overbake! Cool for a few minutes on the hot baking
sheet, and then remove them to a cool. Makes 3 dozen cookies.-
~Anna (Alicia)
Perfect Pumpkin Pie
Mix in 3-quart bowl:
1 cup firmly packed
brown sugar
1 T. flour
½ t. salt
1 T. pumpkin pie spice
(or, 1 ¼ t. cinnamon, ½ t. nutmeg, ½ t. ginger and ¼ t. cloves).
Add and stir until
smooth:
1 pound can pumpkin (2
cups)
1 2/3 cups evaporated
milk
1 egg, slightly beaten
Divide mixture into two
piecrust shells.
Bake 375 degrees for
40-45 minutes.
Pecan Ring: Have ready mixture of:
½ cup cut up pecans
2 T. brown sugar
1 T. butter
1 ½ t. grated orange
rind (optional)
Bake pies for 30
minutes. Spoon half of nut mixture
around edge of each pie. Bake ten
minutes more.
~Mother
Pumpkin Cookies
1 ½ cups pumpkin
½ cups butter
½ t. salt
1 cups sugar
1 t. sugar
1 t. vanilla
1 egg
2 cups flour
1 t. baking soda
1 t. cinnamon
1 6-oz. package
butterscotch bits
1 cup chopped pecans
(optional)
Cream shortening, and
add salt and sugar gradually. Add
vanilla, egg, and beat mixture until light.
Add pumpkin and mix well. Sift
flour with soda, baking powder, and cinnamon.
Add to creamed mixture, beating well.
Add bits and nuts. Drop by
teaspoonfuls onto greased cookie sheet and bake 10-12 minutes at 350
degrees.
Light Glaze: ¼ cup butter, 2 cups powdered sugar, 1 t.
vanilla, and 2 T. milk.
Melt butter. Add other ingredients. Frost cookies when slightly warm. Let cool about 5 minutes before removing from
pan.
~Margaret
Pumpkin Patch Cheesecake
1 ½ cups ground
gingersnap cookies
1 ½ cups toasted pecans
¼ cup firmly packed
brown sugar
¼ cup unsalted butter,
melted
32 oz. cream cheese,
room temperature
1 2/3 cups sugar
1 ½ cups canned pumpkin
9 T. whipping cream
1 t. ground cinnamon
1 t. ground allspice
4 large eggs
1 to 2 T. caramel sauce
Preheat oven to 350
degrees. To make crust, finely grind
cookies, pecans and sugar in food processor.
Add melted butter and blend until combined. Press crust mixture onto bottom and up sides
of 9-inch spring form pan.
Using an electric mixer,
beat cream cheese and sugar in large bowl until light. Transfer ¾ cup mixture into a small bowl;
cover tightly and refrigerate for later use.
In a large bowl, add
pumpkin, 4 T. whipping cream, cinnamon and allspice to mixture and beat until
well combined. Add eggs 1 at a time,
beating until combined. Pour filling
into crust. Bake until cheesecake puffs,
top browns and center moves only slightly when pan is shaken, about 1 hour 15
minutes.
Transfer cheesecake to
rack and cool 10 minutes. Run sharp
knife around cake pan sides to loosen cheesecake. Cool.
Cover tightly and refrigerate overnight.
Bring the remaining ¾ cup cream cheese mixture to room temperature. Remove cheesecake from refrigerator when well
chilled. Add remaining 5 T. whipping
cream ad stir to combine. Pour cream
cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce over cream cheese
mixture. Using tip of knife, swirl
caramel sauce into cream cheese mixture in a decorative design. When ready to serve, release pan sides.
~Margaret
Pumpkin Pie Cake
Mix:
1 small can pumpkin
½ cup evaporated milk
1 t. cinnamon
½ t. ginger
¼ t. cloves
½ cup sugar
dash salt
2 eggs, beaten
Pour into lightly
greased 9 x 9 pan. Sprinkle with ½
package yellow cake mix. Drizzle with ¾
cube butter, melted. Top with ½ cup
chopped nuts.
Bake 350 degrees - 50
minutes. Serve with whipped cream or ice
cream.
~Mother
Rice Pudding
2/3 cup cooked rice
Combine and beat well:
1 1/3 cup milk
1/8 t. salt
3 ½ T. sugar
1 T. soft butter
1 t. vanilla
2 eggs
Add and stir lightly
with a fork:
1/3 cup raisins
½ t. lemon rind
1 t. lemon juice
Place in a greased
baking dish. Bake at 325 degrees until
set. (Double or triple the custard
if desired.)
~Mother
Soft Oatmeal Cookies
1 cup shortening
1 cup sugar
1 t. cinnamon
2 eggs
1 cup raisins
1 ½ cup rolled oats
¾ t. soda
5 T. milk
2 cups sifted flour
¼ t. salt
1 T. molasses
Cream shortening and
sugar. Mix oats, flour, cinnamon, soda
and salt. Add this to sugar and
shortening. Beat eggs with fork and add
to mixture. Add milk, molasses and
raisins. Drop on greased baking
sheet. Bake medium oven 20 minutes.
Joan’s “Goldmines”: add butterscotch chips to mix and delete raisins.
~Mother
Strawberry
1 cooked pastry shell
Filling:
1 package (3 oz.)
softened cream cheese
3 T. dairy sour cream
1 to 1 ½ quarts
strawberries
1 cup sugar
3 T. cornstarch
red food coloring
Beat cream cheese until
fluffy. Add sour cream and beat until
smooth. Spread on bottom of shell and
refrigerate. Wash and hull
strawberries. Mash enough for 1 cup. Force through sieve and add water to make one
cup. Mix sugar and cornstarch. Add ½ cup water and sieved berries. Cook over medium heat, stirring until mixture
is clear and thickened. Then boil one
minute. Cool. Fill shell with remaining berries, tips up and
poor cooled mixture over top. Chill 1 hour.
~Helene
Strawberry Rhubarb Crisp
1 cup packed brown sugar
1 ½ cups flour
¾ cup cold, unsalted
butter
3 T. anise seed,
coarsely chopped
1 pound rhubarb
½ quart strawberries
½ lemon juiced
1 lemon, zested
½ t. vanilla
1 cup sugar
Preheat oven. Mix brown sugar and flour together well. Add the butter and anise seed. Mix until large pea size chunks form. Set aside.
Trim off ends of rhubarb and strawberries and cut into chunks. Add lemon juice, zest, vanilla, and sugar and
toss gently. Put rhubarb/strawberry
mixture in 9” pie pan. Cover with brown
sugar mixture. Bake until fruit juices
are bubbling.
~Helene
Strawberry Rhubarb Crumb Pie
1 ¼ cup sugar
3 T. quick tapioca
grated ½ orange rind
(optional)
¼ t. salt
1 pound rhubarb (2 cups)
cut into ½ inch pieces
2 cups sliced
strawberries
crumble topping
Prepare crust. Combine all but fruit. Toss in rhubarb. Let stand for 15 minutes. Fill crust.
Top with crumb topping. Bake 375
degrees for 45 to 50 minutes (or until bubbly).
Crumb topping:
½ cup sugar
½ cup flour
1 t. grated orange rind
1 t. cinnamon
Combine until well
blended. Cut in ¼ cup butter until
mixture resembles coarse crumbs.
~Margaret
Twixt Cookie Bars
Bottom Layer
1 ¼ cups flour
½ cup sugar
½ cup + 2 T. butter
Spread in the bottom of
9 x 13 inch pan. Bake at 350 degrees for
15 to 20 minutes (Do not over bake. It
should be light golden color.)
Middle Layer:
½ cup butter
½ cup brown sugar,
packed
2 T. karo syrup
½ cup sweetened
condensed milk
Bring to a boil,
stirring constantly. Pour over bottom
layer.
Top with melted chocolate bits.
~Margaret (from Betsey
Hewes)