DESERTS

 

Mercer Island Desserts:

 

Almond Roca Cookies

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

Carmel Corn from Lynnwood

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 Devonshire Tart

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crumb Pie

Twixt Cookie Bars

 

 

Almond Roca Cookies

 

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 (Florence Bronson)

 

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

 

Carmel Corn from Lynnwood

 

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 Orange Cake

 

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 Devonshire Tart

 

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)