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GERMAN WALNUT RAISIN SPICE CAKE 1 1/2 cups seedless raisins 1 1/2 cups walnuts 1 1/2 teaspoons baking soda 1 1/2 cups boiling water 2 1/4 cups sifted all purpose flour (sift before measuring) 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 3/4 cup butter or regular margarine 1 1/2 cups sugar 2 whole eggs 2 egg yolks 1 1/2 teaspoons lemon juice 1 1/2 teaspoons vanilla extract FROSTING: 1 pkg. (8 oz.) cream cheese, softened 2/3 cup butter or regular margarine, softened 3 teaspoons vanilla extract 1 1/2 lb. confectioners' sugar Preheat oven to 350 F. Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans. Chop raisins and 1 cup walnuts fine; place in a medium bowl. Add baking soda; then stir in boiling water. Let mixture cool 1/2 hour. Sift flour with cinnamon and salt. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy. Add sugar, a little at a time, beating until light and fluffy. Stop beater once or twice; scrape down side of bowl with rubber spatula. Add eggs and egg yolks, one at a time. Beat after each addition; scrape side of bowl with rubber spatula. Beat until light and fluffy. Add lemon juice and 1 1/2 teaspoons vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture. Pour batter into prepared pans. Place in oven, leaving space between pans. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge. Cool on wire rack 5 minutes. With small spatula, loosen edge. Turn out on wire rack; turn top up; let cool completely—about 1 hour. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy. Add the confectioners; sugar; beat until light and fluffy. Using 1 1/2 cups frosting, put layers together. Use rest of frosting to cover top and side of cake. With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top. Refrigerate until serving. Makes 16 servings. ******************************************************************************* Risgrynsgröt (Swedish rice porridge) 2/3 cup long-grain white rice 1-¼ cups water ¼ to ½ teaspoon salt 3 1/3 cups milk 1 cinnamon stick 1 blanched almond Sugar Optional for serving: milk, cream, jam, ground cinnamon 1. Rinse the rice. Put into a pan with water and salt and let boil 5 minutes. Take off heat and set aside 15 minutes so rice absorbs more water. 2. Put pan back on stove. Add milk, cinnamon and almond, stirring now and then while porridge is cooking slowly until it has a "lagom" thickness (see note). Add sugar for sweeter taste. Serve with milk, cream, jam, ground cinnamon or whatever you like. Note: "Lagom" is a Swedish word that can have many translations, such as just right, sufficiently, moderately, precisely or appropriately, There is no good "one-word" translation. The exact measurements are not that strict. It is simply rice that is being cooked for a longer time in milk. The longer it cooks, the better it gets. The ingredients can be doubled. Serves 4 ************************************************************************************ Swedish Kringles 1 cup all-purpose flour 1/2 cup butter 1 tablespoon water, or as needed 1 cup water 1/2 cup butter 1 cup all-purpose flour 3 eggs 1 teaspoon almond extract 1 cup confectioners' sugar 1 tablespoon heavy cream 1 tablespoon butter, softened 1 teaspoon almond extract Preheat oven to 350 degrees F (175 degrees C). To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven. ************************************************************************************** Blueberry Cheesecake with a fresh or frozen blueberry glaze. 2 packages (16 ounces total) cream cheese, room temperature 2 cups cottage cheese 1 1/2 cups sugar 4 eggs, slightly beaten 6 tablespoons cornstarch 6 tablespoons all-purpose flour 1 1/2 tablespoons lemon juice 1 teaspoon vanilla extract 1/2 cup melted butter or margarine 2 cups sour cream graham cracker crust, below blueberry glaze, below Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth. Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below). Graham Cracker Crumb Crust 1 1/2 cups graham cracker crumbs 1/4 cup melted butter or margarine 2 teaspoons sugar Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan. Blueberry Glaze 1 cup sugar 2 tablespoons cornstarch 1 cup water 2 cups fresh or frozen blueberries, divided In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator. *************************************************************** Alyssa's Lemon Cheesecake Bars 1 pouch complete crust 8 oz (one cup) cream cheese,softened 1/2 cup sugar 4 eggs 1/2 teaspoon vanilla 1 pouch lemon filling mix 1/3 cup water Preheat oven to 350 degrees farenheight. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale). Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer. Bake 35 - 40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator. Makes 16 bars. ****************************************************************** Hamentaschen 2/3 cup butter or margarine 1/2 cup sugar 1 egg 1/4 cup orange juice (the smooth kind, not the pulpy) 1 cup white flour 1 cup wheat flour (DO NOT substitute white flour! The wheat flour is necessary to achieve the right texture!) Various preserves, fruit butters and/or pie fillings. Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add OJ and blend thoroughly. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each. Refrigerate batter overnight or at least a few hours. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze the corners firmly, so they don't come undone while baking. Bake at 375 degrees for about 10-15 minutes, until golden brown but before the filling boils over! Traditional fillings are poppy seed and prune, but apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well. ******************************************************************* Tiramisu Ingredients For The Tiramisu Mix: 1 lb. Mascarpone cheese 6 Oz. Yolk (must be pasteurized) 5 Oz. Sugar ½ lb. Whipped cream Ingredients For The Ladyfinger: 4 Egg Whites 4 Egg Yolks 5 Oz. Sugar 2 Oz. All Purpose Flour Method for the Tiramisu Mix: Mix the egg yolks and sugar together. Add the mascarpone cheese, and fold the whipped cream into the mix. Method for the Ladyfinger: Whip the egg whites with the sugar until you get a meringue. Then add the yolk by hand. With a spatula, fold in the flour. With the help of a piping bag, pipe some little finger cookies onto lightly sprayed parchment paper 3" long and 1" wide. Bake in the oven at 350° for 15 minutes until it becomes a nice blond color. Presentation: In a bowl put down a layer of ladyfinger, soak them with some strong coffee and then put a layer of tiramisu mix 2" high. Repeat this step until bowl is filled. Before serving you must dust the top of the tiramisu with cocoa powder. Keep refrigerated 2 hours before you serve it . *********************************************************************** Simple Pecan Pie 1 stick unsalted butter 1 cup sugar 1 cup light corn syrup 3 eggs, beaten 1 cup chopped pecans 1 unbaked 9-inch pie shell Preheat oven to 350 degrees. In a saucepan, melt butter. Mix in sugar and corn syrup. Cook, stirring over medium heat, until sugar is dissolved. Stir in the eggs, whisking quickly to incorporate. Stir in pecans. Pour into pie shell and bake for 1 hour or until firm when shaken. Pecans will rise to the top. ************************************************************************* Cappuccino Crinkles A double rolling in granulated sugar makes these crackled cookies extra sparkly. 1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies. Servings: 1 (Santa-Sized Serving) Preparation time: 15 minutes Cooking time: 8 minutes ******************************************************************************** Fudge Cakes 4 oz squares of baking chocolate (dark, bitter, unsweetened chocolate) 2 cups granulated sugar 4 largish raw eggs 1/2 teaspoon vanilla flavoring 2 cups all-purpose flour Melt the chocolate, being careful not to burn it. Using a wooden spoon or mixing fork, mix in the sugar. It will be pretty stiff. Thoroughly mix the eggs and vanilla in. Work the flour in thoroughly (get someone else to do it, if you have someone). You will have a very thick, sticky, heavy dough which you will NOT want to work by hand! Spread out on a greased baking sheet (you can use nonstick and a pan spray, if you like), about 3/4 inch or 2 cm thick. Bake in a 350 degree (Fahrenheit) preheated oven for 18 minutes only! You want it under cooked some. (Otherwise you won't be able to chew it.) Cut into squares (any size). Be sure to let it cool a little before you taste or you'll burn your mouth, like I always do! ******************************************************************* Strawberries & Camembert nibbles 2 pints of strawberries 1 small round of camembert cheese toothpicks Wash strawberries, remove the leaves and cut them all in half (keep the matching halves together). Cut the cheese into small squares about 5mm thick (don't attempt this when the cheese is at room temperature because camembert goes very soft and is hard to cut so keep in fridge prior to cutting). Put a piece of cheese between 2 halves of a strawberry and hold together with a toothpick. These refrigerate quite well so can be made several hours in advance of serving. These look great with the contrasting red of the strawberries and the white cheese and if served on a green tray. ******************************************************************** Swedish Rosettes 1 egg 1/2 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup milk 1 tablespoons salad oil Confectioners' sugar 3 to 4 cups fat or oil. Heat fat or oil (3 to 4 inches) to 400 degrees. Beat egg slightly, add remaining ingredients and beat until smooth. Strain batter. Heat rosette iron in hot fat. Tap excess fat from iron and dip into batter until 2/3 covered. Fry until golden brown. Remove from fat, invert iron to drain. Gently push rosette from iron and invert on paper towels. Reheat iron. Stir batter each time before dipping in the hot iron. Sprinkle with confectioners' sugar. ************************************************************* Orange Blossom Cheesecake 1 lb cream cheese, at room temperature 1/2 cup orange blossom honey 1/4 cup orange juice 1 teaspoon vanilla 3 large eggs 1 1 /2 tsp. lemon rind, grated 2 Tbs. orange rind, grated 1 - 9" spring form pan with pre-baked graham cracker crust in bottom Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla. Then beat in the eggs, 1 at a time, until well blended. Whisk or fold in the lemon rind and orange rind. Pour into prepared 9" spring form pan.. Bake at 225 degrees for 15 min then turn the heat down to 200 degrees and bake for 1 1/2 hours. Meanwhile prepare TOPPING: Mix : 1 1/2 C. sour cream 1 Tablespoon grated orange rind 3 Tablespoon honey Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temp. to 400 degrees and bake 5 more minutes ONLY. **************************************************************** Ischl Tartlets 2 and 3/4 cups sifted flour 1/2 teaspoon baking powder 1 cup softened butter 1/2 cup ground almonds 3 ounce package softened cream cheese 1 cup granulated sugar 1 egg 1 tablespoon grated lemon rind 1 12 ounce jar raspberry preserves confectioners sugar Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar, and egg in a large bowl until light and fluffy. Add flour mixture, blending thoroughly. Stir in ground almonds and lemon rind. Turn dough onto wax paper (mixture will be sticky). Shape into ball. Chill several hours or overnight. Cut dough in half, refrigerate other half. Roll out to 1/8 inch thickness on a lightly floured pastry board with a lightly floured rolling pin. Cut out with a cookie cutter (I use hearts) as many cookies from the dough as you can. Place them on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with the other half of the dough, cutting out an equal number of cookies as from the first batch. With a smaller cutter of the same shape (for instance, 3 inches vs. slightly larger than thimble size) cut out center of each circle. Use all scraps of dough for second rolling, cutting out equal number of solid and cut-out cookies. Bake in a moderate oven, 350 degrees, 8 minutes, or until edges of cookie are lightly browned. Remove from oven. Let stand one minute. Remove with a wide spatula to wire racks. Cool thoroughly. Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely to edge with a thin layer of hot preserves. Top with a cut-out cookie and press together gently. Place on wire rack, and using flour sifter, sprinkle tops with confectioners sugar. Spoon a dab of preserves into the opening of each tart. Let preserves cool and set slightly. Store between layers of wax paper in airtight tin. *************************************************************** Candy Cane Coffeecake (makes 3) Dough: 2 cups dairy sour cream 2 packages active dry yeast 1/2 cup warm water (105 - 115 degrees) 1/3 cup plus 1/2 teaspoon sugar, divided 1 tsp. salt 2 eggs, room temperature 1/3 cup butter or margarine (can use oil if prefer) 5-6 cups all purpose flour Filling: 1 1/2 - 2 cups finely chopped dried apricots 1 1/2 - 2 cups finely chopped, drained maraschino cherries soft butter or margarine Thin Icing: 2 cups confectioners' sugar 2-3 tablespoons warm milk 1 tsp vanilla Heat the sour cream in the microwave or over low heat just until lukewarm. Dissolve yeast in warm water with 1/2 tsp. sugar and let stand for 5 minutes. Combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in sour cream, softened butter, eggs and yeast mixture. Beat until well blended. Beat in additional flour, about 1 cup or so at a time, until the dough pulls away from the sides of the bowl. On a floured surface, knead dough until smooth and elastic, 8-10 minutes. (also great relaxation therapy) Place in a greased bowl, turning dough so greased side is on top. Cover and let rise in a warm place until double (about 1 hour). Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into a rectangle, 15x6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangles. Combine apricots and cherries (I usually put both in the food processor and chop them together. Spread 1/3 of the mixture down the center of the rectangle. Bring the cut strips criss-crossed over the filling. Stretch the log to about 22 inches, and curve to form a cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. I cut red and green maraschino cherries and put clusters of 3 red cherry halves and a couple of green cherry quarters in 3 or 4 groupings along the candy cane to look like holly berries and leaves. ************************************************************ Peanut Butter Melts 1 package of Ritz crackers, any kind you prefer 1 medium jar of peanut butter, any kind you like 1 package of chocolate bark 1 package of white bark (*If you can't find the last two items, use Toll House white and chocolate morsels) Using about a tablespoon of peanut spread on smooth side of the Ritz cracker and top with the smooth side of another cracker making a thick sandwich. After you have put all of the crackers together making about thirty sandwiches, just depends on how much peanut butter you put between layers. Melt the bark together in a double boiler, using a tong gripping lightly a single sandwich, dip in chocolate and thenplace on slightly greased wax paper. ****************************************************************************** Pumpkin Pie Squares 1 c. sifted flour 1/2 c. rolled oats (quick-cooking) 1/2 c. brown sugar, firmly packed 1/2 c. butter or margarine 1 (13 1/2 oz.) can evaporated milk 2 eggs 3/4 c. sugar 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves Topping: 1/2 c. chopped nuts (walnuts or pecans) 1/2 c. brown sugar, firmly packed 2 Tbs. butter Combine first 4 ingredients in a bowl, using the electric mixer at low speed, until crumbly. Press into bottom of an ungreased 13x9x2 ungreased pan, and bake at 350o for 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, salt, and spices and beat well. Pour into baked crust, and bake (at 350o) for another 20 minutes. Mix topping ingredients while pumpkin is baking, then sprinkle topping evenly over filling. Return to oven and bake another 15-20 minutes, until filling is set. Cool, and cut into 2" squares. Makes about 2 dozen. This is delicious and easy, and makes a lot. **************************************************************** OJ Refrigerator Cookies 1 - 12 oz box vanilla wafers, crushed 1 - 6 oz can frozen Orange Juice concentrate 1 Tbs softened margarine 1 - 16 oz box powdered sugar Optional Finishes - Flaked coconut, Chopped Pecans, Red or Green Sugar, or additional powdered sugar. Mix wafers, OJ, margarine and powdered sugar. Chill an hour or so. Shape into 36 cookies and roll in powdered sugar or your choice of finishes. Place each cookie in a tiny foil liner (like a miniature cupcake liner). Cover and freeze several hours. These make a nice non-chocolate addition to a holiday goodie plate. ************************************************************* Holiday Fruitcake 1 cup of corn oil 1-1/2 cups brown sugar, firmly packed 4 eggs 3 cups sifted all-purpose flour 1 cup pitted dates 1/2 cup thinly sliced citron 1-1/2 cups whole candied cherries 1 cup chopped candied pineapple 1 cup chopped figs 1/2 cup halved Brazil nuts 1 cup seedless raisins 2-1/2 cups coarsely chopped pecans or walnuts 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves 1 cup orange juice Have oven heated to 275 degrees. Line two 9 x 5 x 3 inch loaf pan lightly greased brown paper. Combine oil, sugar and eggs and beat for two minutes. Combine in bowl, 1 cup flour with the fruit and nuts. Sift remaining flour with baking powder, salt and spices. Stir into oil mixture alternately with orange juice. Blend batter into fruit mixture. Turn into pans. Place a pan of water on lower oven rack. Bake cakes 2-1/2 to 3 hours or until done. cool. Wrap cakes in cloth dampened in wine or brandy and then in aluminum foil. Before serving, glaze top and decorate. Cake is easier sliced if chilled. Glaze: Boil 2 tablespoons brown sugar, I tablespoon corn syrup and 2 tablespoons of water, simmer 2 minutes. Brush over cakes. Decorate with whole maraschino cherries, halves of walnuts, almonds and Brazil nuts and other glaze fruits. ******************************************************* Apricot Cookies 4 cups flour 1 medium carton cottage cheese 1 pound margarine Mix butter and margarine, add flour. Refrigerate 3 to 4 hours. Roll out dough on a floured board to about 1/8 inch thickness. Cut with pastry cutter into about 1 1/2 inch squares. Put filling in center of each and bring one side towards the middle. Then bring other side slightly over the top of that one. Pinch together to hold. Brush top of each with beaten egg yolk. Bake at 350 degrees for 15 minutes until golden brown. Filling: Fresh apricots boiled down to make a paste. If this is not available I have used apricot preserves. In Cleveland you are able to buy the apricot filling or prune filling (lekvar) in the market. You can also use a nut filling with ground nuts, mix with sugar to taste and a little orange juice. Also you can use dry cottage cheese with a little egg and sugar. Use any of the filling sparingly. ******************************************************** New Zealand-Style Ice Cream Christmas Pudding This pudding can be made in advance and stored up to 6 weeks in the freezer. 1 packet each of red and green cherries 1/2 cup sultanas 1/2 cup currants 1/2 cup chopped raisins 1/4 cup finely chopped dessert figs 1/2 cup brandy 10 plump, dried apricots, chopped 2 litres good-quality vanilla ice cream, softened 50g dark chocolate chopped (small chocolate bar) 1/2 cup flaked almonds, toasted Step 1: Combine dried fruits. Add brandy, cover and soak for 12-24 hours. Stir occasionally. Step 2: Mix soaked fruits, ice cream, chocolate, and almonds. Spoon the mixture into a large pudding bowl, basin or loaf pan lined with plastic wrap. Smooth surface and cover with overhanging sides of food wrap. Freeze until firm. To serve, turn on to chilled serving platter and surround with seasonal berries. Serves 6-8. ************************************************************* Chestnut Fingers 3/4 cup butter or margarine, softened 1/4 cup sugar 1 egg yolk 1/2 cup chestnut puree or canned chestnuts drained and pureed 1/4 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 slightly beaten egg white sugar 1/2 cup semi-sweet chocolate pieces, melted In mixer bowl cream butter and 1/4 cup sugar. Add egg yolk and beat until light and fluffy. Beat in chestnut puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mixture Using a scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white, then in sugar. Place sugar side up on greased cookie sheet. Bake in 350 degree oven for about 20 minutes. Remove from sheet; cool on rack. Dip one end of each cookie in melted chocolate (about 1 inch) Place on waxed paper until set. Makes 30 cookies **************************************************************** Whipped Shortbread 1 pound of butter, softened (REAL butter, no substitutions on this!!) 1/2 cup cornstarch 3 cups flour 1 cup icing sugar Glace cherries, mini M&M's, or mini chocolate chips (for tops of cookies) In a large bowl, cream the butter. Add dry ingredients. Whip for 10-12 minutes; batter will be shiny, and form peaks. Drop from teaspoon on to a cookie sheet. Decorate with pieces of cherries, or I use mini M&M's. Bake at 325 degrees for 8-10 minutes or until bottom edges begin to brown. Watch them carefully; they can burn quickly. ******************************************************************** Sugar Cookies 1 c. shortening 4 c. white, unbleached flour or half whole wheat half white flour 1 t. baking powder 1/2 t. salt 1 c. white sugar 1 t. vanilla 2 beaten eggs 1/2 c. milk extra flour for rolling cookies, Various sized cookie cutters. In large bowl blend first 4 ingredients together with pastry blender or cut with two knives as for pie dough. In another bowl mix together sugar, vanilla, beaten eggs & milk. Combine this with first mixture & work together till firm. Put in Fridge for 1 hour. Dust counter and rolling pin with flour. Roll to less than1/4" thickness & cut with different sized flour-dusted, shaped cookie cutters. Be Creative! For example: Use a large heart & a small one. Make many of each size, cutting small heart inserts out of some of the big ones so you have a variety. The goal is to have a smaller cookie to sandwich on top of a larger one or to have pink icing peeking through a heart "hole" on your sandwich cookie. This is done by cutting the small heart out of the center of a large ones thus making a heart "outline". (I wish I could draw a picture.) Cut enough small shapes to have some tiny sandwich cookies, also. Bake @ 375 for 8-12 minutes. Cool to racks. ******************************************************************** Confectioner's Sugar Icing 2 C. confectioner sugar 2T milk 1 T butter, soft 1 t. vanilla 4-8 drops red food coloring (Mom made our cookies pink, you may make them darker/lighter as you prefer) In medium bowl mix together till of smooth, spreadable consistency. Add more butter/milk if necessary. To Frost: Spread pink icing on large cooled cookie. Top with small heart. Sandwich cookies together so little one is on top or you can see pink icing from a small heart-shape taken out of a large one. These are pretty in a glass bowl & make nice gifts. We loved them for Valentines Day. Makes quite a few. You may use green food coloring & Shamrock shapes for St. Patrick's Day, orange w/ pumpkins for October, green Christmas trees, etc. It just takes 2 sizes of the same shaped cookie cutter. ******************************************************************** Pane Peppate (also known as Peppatile) 3 c. flour 1 lb. honey 1 lb. whole almonds, toasted (Put in one layer in 350 oven about 15 min.) 1 tsp. black pepper (more if you like) 1 tsp. cloves 1 tsp. cinnamon rind of one orange, grated 1/2 tsp. baking powder Mix flour & nuts; then add pepper, cloves, cinnamon, orange rind & bkg. pwd. Put honey (bottle and all) into hot water to liquify. (Can put into microwave, without the cap.) Mix honey with other ingredients. Shape dough into 4 flat sausage-shaped loaves. Bake on cookie sheet at 350 for 30 minutes. Remove from oven and immediately slice very thin, about 1/4 to 1/8 inches thick. (Use thick pot holder, or wear gloves, if you have to) While slicing one, store the others in turned off oven to keep warm. Notes: (1) These keep well. Wrap in plastic wrap and place in air tight containers. (2) Dough can be shaped into more than four loaves if you want to make them for gift-giving or to make them easier to handle. (3) Cookies will be hard and chewy. ******************************************************************** White Fruitcake 1 cup butter 2 cups sugar 1 cup coconut 1 1/2 cups walnuts, chopped small 1/2 cup mixed candied fruit, chopped small 1 cup milk 6 egg whites 3 cups flour 1/2 tsp. salt 2 tsp. baking powder 1 tsp. vanilla 1/2 tsp. lemon flavoring (I usually add 1 tsp.) Cream the butter and sugar. Add the coconut, nuts and chopped fruit. Add dry ingredients. Beat the egg whites to a stiff froth and fold into the other mixture as gently as possible. Divide into two loaf pans and bake for 45-60 minutes at 350 degrees. I spray the pans with a nonstick spray. This smells so good when baking with the two flavorings of vanilla and lemon!! *********************************************************************** Brownie Cake 2 cups flour 2 cups sugar 4 tablespoons cocoa Mix and set aside melt 1 cup water 1/2 cup oil 1 cube (stick) butter Pour over sugar flour mix and stir then add: 2 eggs 1/2 cup buttermilk which has 1 teaspoon soda in it. 1 teaspoon vanilla or for Christmas peppermint extract Pour into 10x15 jelly roll pan and bake at 400 degrees for 15 to 20 minutes (till done in the middle) While still warm spread on icing Icing: 1 box powered sugar 4 Tablespoons cocoa Mix in 1 stick melted butter and 1/3 cup buttermilk (melted together) For Christmas sprinkle with crushed peppermint Can also put nuts, coconut etc on top. ******************************************************************** Strawberry Bread 1 (10 oz.) pkg. frozen sweetened sliced strawberries 1/2 c. cooking oil 2 eggs 1-1/2 c. all-purpose flour 7/8 c. gran. sugar 1/2 tsp. baking soda 1/2 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. cinnamon 1/2 c. chopped nuts red food coloring Defrost strawberries in unopened package in warm water. When defrosted, preheat oven to 350 degrees. Grease and flour one loaf pan. Beat eggs in a bowl until fluffy. Add cooking oil, granulated sugar, and defrosted berries. In another bowl, stir together flour, nutmeg, cinnamon, baking soda, and salt. Add strawberry mixture and mix just until blended. Add a little red food coloring if desired. Stir in nuts. Pour into prepared pan. Bake for one hour or until done. ***************************************************************** Gumdrop cake 1 c. butter or margarine 2 c. brown sugar 1 1/2 c. applesauce 2 eggs, well-beaten 1 tsp. baking soda 4 c. flour, sifted before measuring 2 tsp. baking powder 1 tsp. nutmeg 1 tsp. cloves 1 tsp. vanilla 1/4 tsp. salt 1 c. chopped nuts 1 lb. raisins 2 lbs. bright colored gumdrops, cut fine Cream butter & brown sugar. Mix remaining ingredients in the order listed. Bake in buttered loaf pans 1 1/2 to 2 hrs at 350 degrees. Makes 2 loaves or more depending on size of pans used. HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too sticky. Toss cut gumdrops & raisins with a small amount of the flour from the recipe--this coats them with a small amount of flour so that they do not clump together. ***************************************************************** Apple Puffed Pancake 6 eggs 1 1/2 cup milk 1 1/2 cup flour 3 tbs sugar 1 tsp vanilla 1/2 tsp salt 1/2 tsp cinnamon 1/4 lb butter 2 granny smith apples, peeled and sliced 2 to 4 tbs brown sugar raspberry sauce (optional) Preheat oven to 425 . In blender or large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in 12" quiche or 9x13 baking pan. Add apples to dish and place in oven for several minutes until butter sizzles. Do not let brown. Take out of oven and pour batter over top. Sprinkle with brown sugar and additional cinnamon. Bake 20 minutes or until puffed and brown. Serve warm with butter and real maple syrup or fresh raspberry sauce. Raspberry Sauce: In a blender or food processor mix 1 bag frozen raspberries until smooth. Drain through a sifter to remove seeds. Add sugar to taste (if necessary). ******************************************************************** Elegant White Fruit Cake 2 oz. Golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites 1/2 cup cognac 2 cups cut up candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot Beat shortening, sugar and almond extract till light. Resift flour, salt, baking powder & ginger add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10 inch tube pan lined with heavy brown paper, greased. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow over, 275 with a shallow pan of water on lower rake for 41/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert tooth pick and it comes out clean. Once done coat cake with one shot of cognac and sliced apples, seal tightly. Every week add another shot! It keeps for a long time! ***************************************************************** |
Cranberry Apple Bread 1-1/2 cups all purpose flour 1-1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 3/4 cup sugar, 1/4 cup egg substitute (Egg Beaters) 2 cups (about 2 large apple) apples, peeled and chopped 2 tablespoons butter or margarine, melted 1 cup fresh or frozen cranberries 1/2 cup chopped walnuts, optional 1. Mix flour, baking soda, cinnamon and baking powder in a bowl, set aside. 2. Mix apples, sugar and butter in a bowl. Stir in egg substitute. Add flour mixture, stirring till moist. Batter will be thick. 3. Stir in cranberries and walnuts. 4. Spread batter in greased loaf pan (bread pan). 5. Bake at 350 degrees F for 1 hour, or until tested done with toothpick. Let stand in the pan 10 minutes. Remove from pan and cool on wire rack. Can be easily doubled to make two loafs. *********************************************** Pumpkin Cake Roll with Cream Cheese Filling 1 cup sugar 3/4 c. all purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 3 lg. eggs, beaten 2/3 c. canned pumpkin Filling: 1 8-oz pkg cream cheese, room temperature 1 cup powdered sugar 2 Tbs. butter, soft 1 tsp. vanilla extract 1/2 cup finely chopped walnuts or pecans Powdered sugar Heat oven to 375 degrees. Grease a 13 x 9 jelly roll pan. Line with waxed paper, then butter again. Mix first 5 ingredients in large bow. Mix in eggs and pumpkin. Pour batter into pan, spread to even. Bake about 15 minutes or until cake springs back when touched in center. Sprinkle powdered sugar on a large kitchen towel. Loosen the came and turn onto towel with paper side up. Fold one side of towel over a long edge. Roll cake up jelly roll style. Cool. Mix filling. Unroll cake, leave it on the towel, remove paper. Spread filling evenly over cake. Sprinkle with nuts. Using the towel to support cake, roll cake up again and place seam side down on a serving plate. Trim ends. Sift powdered sugar over the top. Cover and refrigerate. Cut crosswise in approximately one inch slices. ************************************************** Rosca de los Tres Reyes - Three Kings Cake This traditional Mexican cake is served for the children's festivity of All Kings' Day on January 6, to commemorate the three kings who welcomed the infant Jesus with gold, frankincense and myrrh. Traditionally a tiny infant clay doll was placed inside the cake to symbolize the coming of the baby Jesus. A doll of porcelain or plastic is used now. Each guest cuts a piece for himself. The person whose serving contains the doll is considered king of the fiesta and he selects a queen. Together they must host a party on February 2 , Candlemas Day, when the candles are lit for the purification of the Virgin Mary. In this recipe we use an almond to symbolize the infant, but you can certainly use a doll. This cake is traditionally in a ring shape and coated with candied fruit and powdered sugar. 1/2 cup warm 1% low fat milk (105 F - 115 F) 1 Tbs active dry yeast 1/2 cup granulated sugar 2 cups flour 1 stick (1/2 cup) butter or margarine softened 1 Tbs freshly grated orange peel 1 tsp freshly grated lemon peel 1/4 tsp. salt 2 large eggs plus yolks from 3 large eggs, at room temperature 1/3 cup each dried currants, golden raisins, chopped mixed candied fruits and chopped candied cherries 1 whole unblanched almond ICING 1 1/2 cups confectioners' sugar 2 1/2 Tbs 1% lowfat milk 1/4 tsp. vanilla extract Decoration: chopped mixed candied fruit Grease a 10 cup Bundt pan. Put milk in a small bowl or a 4-cup measuring bowl. Sprinkle yeast over milk and stir in 1 tsp of the sugar. Whisk to dissolve yeast, then whisk in 1/2 cup of the flour until smooth. Cover with plastic wrap and let rise in a warm, draft-free place 15 minutes or until doubled in volume. Meanwhile, in a large bowl with mixer on high speed, beat butter, remaining sugar, citrus peels, vanilla and egg yolks beating until fluffy. On low speed, beat in yeast mixture and remaining 1 1/2 cups flour until blended. Stir in fruits and the almond. You may add a little doll now if you wish.Scrape into prepared Bundt pan, cover with plastic wrap and let rise in a warm, draft-free place 11/4 hours, or until doubled. Heat oven to 375 F.Bake 25 to 30 minutes until lightly browned and pick inserted near center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake on rack, shaking pan sharply to release cake. Let cool completely. Icing: Whisk sugar, milk, and vanilla in a medium bowl until smooth. Place wire rack with cake on waxed paper. Spoon icing over cake, letting some run down sides. Transfer cake to serving plate, top with candied fruit. ****************************************************** POTATO CHIP COOKIES Preheat oven to 350 degrees. 1 pound margarine or butter, at room temperature 1 cup granulated sugar Beat together until light and fluffy. Add: 3 cups all purpose flour 2 teaspoons vanilla plus 1 Tablespoon butter flavoring (if you use margarine) 1 (8 or 9 oz.) package plain potato chips, finely crushed. (I use a gallon zip-lock bag and a rolling pin for this) Add the above ingredients to the margarine-sugar mixture and mix well. Drop by rounded teaspoons onto an UNGREASED cookie sheet. Bake at 350 degrees for 15 minutes or until browned to taste. Remove. Cool for at least 2 minutes; remove to cake rack to finish cooling. Store in an air tight container. Makes about 5 dozen cookies. ********************************************************* Almond Rocha Bars. 2 sticks of butter 1 1/4 cups of sugar 2 cups crushed walnuts (peanuts work just as well) 2 cups chocolate chips (if you can't get chocolate chips, grate or pound a few chilled chocolate bars into small pieces) Grease a 9X13 pan with butter. Spread the crushed nuts evenly in the greased pan. Melt the butter in a saucepan. Stir in the sugar and cook until brown and smoking. Pour into the mixture into the pan over the nuts. While the mixture is still hot, sprinkle the chocolate chips on top and smear it around. Let cool and cut into bars. ********************************************************** Cinnamon Pecans 1/4 c. evaporated milk 1 c sugar 1/4 tsp. cinnamon 2 tbs. water 1/4 tsp vanilla 3 c. pecan halves Combine all ingredients except pecans, dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together break them apart before they cool completely. Note 1: Be sure to break the nuts apart; the bonus is that you get to eat the crumbs! I have been to places where this sort of recipe was served in stuck-together lumps which are neither attractive nor fun to eat. Note 2: Suggest you double this recipe to begin with. . .it is addictive ************************************************************ BOILED CUSTARD 1 gallon sweet milk 9 eggs, separated 3 cups sugar peel of 1 sweet navel orange, cut into fine shreds with a sharp knife. Mix the milk, egg yolks, and sugar in a LARGE pot and bring to a rolling boil, stirring occasionally. WATCH THE POT CLOSELY so it does not boil over. As soon as it reaches a rolling boil, remove from heat and fold in the stiffly beaten egg whites and shreds of orange peel. Bring just to the boil once more. Remove from heat at once, and allow to cool to room temperature; then refrigerate in large jars or a crock (does anyone own a crock anymore?). Serve in small punch cups, from a pre-chilled punchbowl, with fruitcake or cookies. CAUTION: USE A DEEP POT and WATCH IT CAREFULLY, for once it comes to a boil IT WILL BOIL OVER IN AN INSTANT! **************************************************************** Pumpkin Log Log: 3 eggs 2/3 cup canned pumpkin 1 cup sugar 1 tsp soda 1/2 tsp cinnamon 3/4 cup flour Mix log ingredients together. Grease & flour jelly roll pan (cookie sheet with sides) Pour mixture into pan and bake at 375 degrees for 10-15 minutes. Remove from oven. Sprinkle tea towel with powdered sugar: roll baked pumpkin log in towel until cool. (approx. 20 minutes) Meanwhile, prepare filling: Filling: 1 (8 oz) pkg cream cheese 2 TB butter 1 tsp vanilla 1 cup powdered sugar 1 cup pecans, chopped Unroll pumpkin log from towel. Spread with filling mixture. Reroll log and wrap in foil or plastic wrap and refrigerate. Just before serving, you may want to sprinkle with more powdered sugar. This also freezes well, so I often make up several at a time and freeze till ready to serve. These make wonderful gifts to take to friends too. Number of servings depends on the sizes of the slices, but can usually serve 10-12. ******************************************************************* Polish Cinnamon Cake 12 Tbs (180 ml) butter 1 cup (250 ml) sugar 1 egg 3 tsp (15 ml) cinnamon A grating of fresh nutmeg 1+1/2 cups (375 ml) all-purpose flour 1+1/2 cups (375 ml) whipping cream 1 tsp (5 ml) vanilla extract Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the cinnamon, nutmeg, and flour, and beat until well mixed. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches (25 x 30 cm) and bake in a preheated 400F (200C) oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter. Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately. Serves 8 to 12. ********************************************************************** Chocolate Covered Cherry Cookies 1/2 c. soft butter 3/4 c. confectioners sugar 1 T. vanilla 1 oz. unsweetened chocolate, melted 1 1/2 c. flour pinch salt 20-25 maraschino cherries, well-drained Icing 1 c. confectioners sugar 1/4 c. milk 1 t. vanilla 1 oz. chocolate, melted Heat oven to 350 degrees. Mix butter, sugar, vanilla and chocolate. Blend in flour and salt. If too dry to handle, add 1-2 T. milk. Wrap level tablespoon of dough around each cherry. Place 1 inch apart on ungreased baking sheet, and bake 12-15 minutes. Cool. Dip tops in icing. Add coconut, chopped nuts or pecan halves on top, if desired. ********************************************************************** Praline Pumpkin Date Muffins Pumpkin, spices and a wonderful streusel topping make these Texas sized muffins extra special. If you don't have the jumbo sized muffin cups use the standard sized muffins, line 12 muffin cups with paper baking cups, bake at 400 degrees for 20 to 25 minutes this will make 12 muffins, if you do have the jumbo muffin cups it will only make 6. MUFFINS 1 package of date quick bread mix: If desired substitute with nut quick bread mix and omit the pecans and decrease baking time by 5 minutes 1/2 cup canned pumpkin 1/2 cup water 1/4 cup oil 1/2 cup chopped pecans 1/8 teaspoon cloves 1 egg 1 teaspoon cinnamon TOPPING 1/3 cup firmly packed brown sugar 1/3 cup chopped pecans 1 tablespoon margarine or butter softened Heat oven to 350 degrees. Grease 6 jumbo sized muffin cups or line with jumbo sized paper baking cups. IN a large bowl combine all muffin ingredients, stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In a small bowl combine all topping ingredients sprinkle evenly over batter. Bake at 350 for 30 to 40 minutes or until a toothpick or knife inserted in center comes out clean. Cool 15 minutes, remove from pan cool completely on wire rack, wrap tightly with plastic wrap, store in refrigerator ****************************************************************** Snowballs 4 cups All Bran cereal 1 cup dried pitted prunes 1-2/3 cups raisins 1-1/2 cups dried apricots 2 cups chopped pecans Confectioners sugar Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. Shape into 1 inch balls; roll in confectioners sugar. Store in an airtight container in the refrigerator. Roll again in sugar before serving. YIELD: About 5-1/2 dozen ******************************************************************* Date-Filled Cookies 1 1/2 C Sugar 1 C Butter 2 Eggs 1 1/2 t Vanilla 4 1/2 C Flour 7 1/2 T Milk 1 t Cream Of Tartar 2/3 t Baking Soda Pinch Of Salt FILLING 3/4 Pound pitted dates 3/4 Cup Coconut 3/4 Cup Sugar 3/4 Cup Milk Cookies: Cream shortening and sugar till fluffy, add eggs, milk and vanilla. Beat well. Sift together dry ingredients. Add to creamed mixture; mix well. chill one hour. roll half the dough at a time about 1/8 inch thick cut with 2 inch round cutter. Place date filling on each cookie. top with another cookie. Press edges to seal. Bake 375 deg. for 10 - 12 min. Filling: Mix all the ingredient together and bring to boil. Reduce heat and simmer 15 min. Stirring often. cool before using. ******************************************************************* Peanut Butter Fudge 2 cups milk 1 cup sugar 1 cup peanut butter 1 7oz jar marshmallow creme 1 tsp vanilla Stir sugar into milk over medium heat until sugar is dissolved, leave on medium heat without stirring until mixture reaches soft ball stage (it will start to turn a pale gold color). Remove from heat, immediately stir in peanut butter, marshmallow creme and vanilla, in that order. Stir rapidly because mixture will thicken quickly. When it is completely mixed and thickened, pour out into a buttered 8" square pan. Refrigerate for 30 minutes, then cut into squares. This will melt in your mouth! NOTE: If you prefer, crunchy peanut butter may be used instead of smooth, or, heck, why not make a couple of batches of each? (For a double batch, double all ingredients, but you may use the large jar of marshmallow creme, which is 13 oz, but works fine for the double recipe.) ******************************************************************** Heath Bars 40 soda crackers 1 cup butter (not margarine) 1 cup brown sugar 1 small pkg. chocolate chips 3/4 cup chopped nuts Line a jelly roll pan with foil. Butter the foil and lay out the soda crackers on the foil. Melt the butter and brown sugar in a saucepan and bring to a hard boil for 3 to 5 minutes. Pour the butter and sugar over the crackers and spread. Bake at 350 degrees for 3 to 5 minutes or until crackers float. Remove from the oven and sprinkle with the chocolate chips. Let set 1 minute, then spread smooth. Sprinkle on chopped nuts. Cool and cut into squares while warm. ********************************************************************** Pineapple Meringue Cake 1 cup sifted flour 2 tsp. baking powder 1/8 tsp. salt 4 eggs, separated 1 1/2 . cups sugar 1 tsp. vanilla 1/2 cup vegetable shortening 5 Tbs. milk 3/4 cup finely chopped pecans Pineapple Cream Filling (recipe below) Preheat oven to 350 o. Grease and flour two 9" layer cake pans. Sift together flour, baking powder and salt. Beat egg whites until foamy; gradually beat in 1 cup of sugar until meringue forms stiff peaks. Add 1 tsp. vanilla. Set aside. Beat shortening and remaining sugar, add egg yolks and fold in flour alternately with the milk. Divide batter between pans and top each with half the meringue. Sprinkle with pecans. Bake 25 - 30 min. until the meringue is golden. Remove from pans and cool on a rack, meringue sides up. Place one layer, meringue side down , on a serving dish, spread with filling, and cover with second layer, meringue side up. Pineapple Cream Filling 16 oz. crushed pineapple 1 cup heavy cream 1 1/2 tsp. confectioners sugar 1 tsp. vanilla Drain juice from pineapple and press dry with paper toweling.Beat cream with confectioners sugar and vanilla until stiff. Gently fold in pineapple and fill cake layers. Serves 12. ************************************************************* Gelatin Salad with Cherries 1 - 3 oz (85 g) package raspberry-flavored gelatin 1 cup (250 ml) hot water 1 - 8 oz (225 g) can crushed pineapple, drained and juice reserved 1 - 15 oz (425 g) can Bing cherries, drained and juice reserved 1 banana, peeled and cut into 1/2 inch (1 cm) dice 1 cup (250 ml) sour cream Sour cream for garnish Combine the gelatin and the hot water in a bowl and stir until the gelatin is dissolved. Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir. Chill until slightly firm. Fold in the bananas and sour cream. Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set. Top each serving with a dollop of sour cream. Serves 4 to 6. ************************************************** Cranberry Pound Cake 2 c Granulated sugar 1/2 c light butter 8 oz light cream cheese 3 large eggs (or 6 egg whites or 3/4 c egg substitute) 1 large egg white 3 c all-purpose flour, sifted 2 c fresh or frozen cranberries 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 (8 oz) carton orange lo-fat yogurt (or lemon) 2 tsp vanilla extract cooking spray 1/2 c powdered sugar 4 tsp orange juice 1.Preheat oven to 350 degrees. 2. Beat first 3 ingredients at medium speed (mixer) about 5 min. Add eggs and egg white, one at time, beating well after each addition. Combine 2 Tsp flour and cranberries in small bowl, toss well. Combine remaining flour, baking powder, soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla; pour batter into 10-inch tube pan (I use a Bundt pan) coated with cooking spray. Bake at 350 deg. for 1 hour or until toothpick inserted in center comes out clean. 3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and orange juice; drizzle over warm cake. Cut with a serrated knife. Yield: 32 servings. Calories 110 (18% from fat). Fat: 3 grams. Protein: 3 g. Carb: 27 g. (Note: I have used dried egg whites mixed with the proper amount of water; works very well) ********************************************************** Marzipan Squares Preheat oven to 350 degrees F * Line a 9 x 13 baking dish with pastry. (I use the refrigerated kind but my Mother always made her own) * Spread with raspberry jam not quite to the edges *Blend 1C butter (not oleo) 1 1/3 C white sugar *Add 4 beaten eggs and beat together until fluffy *Add 1 1/3 C RICE flour (If not in your grocery store, it is available in natural food stores) 1/2 tsp salt Beat all together well. Now comes the fun part...... Divide batter into 2 bowls evenly. Using food coloring, color one bowl with green and the other with red (not too much). By teaspoonfuls, put over the raspberry jam alternating the green and red. Leave about 1/2" between each as it fills out in the baking. Bake for 35 minutes. Remove from oven and cool ************************************************************* Almond Frosting (Perfect for almost any cake) 3 C Confectioner's sugar 4 Tbs Butter (not margarine or oleo) 4 Tbs Milk 2 tsp Almond Flavoring (important) Mix all together until creamy. Frost the cake, cut into squares and serve on a cake plate with a sprig of holly.....Beautiful! ************************************************************** Pumpkin Pie Cake 1 15 or 16 oz. can of pumpkin (not pumpkin pie filling) 1 12 oz. can of Carnation evaporated (not condensed) milk 1 cup brown sugar 3 large eggs 4 tsp. pumpkin pie spice 1 yellow cake mix (dry) 1 cup chopped nuts (walnuts or pecans, or mixture) 1 cup melted margarine or butter Mix pumpkin, Carnation milk, sugar, eggs, and spice together. Pour into a greased 9 x 13 cake pan. Sprinkle dry cake mix on top of the pumpkin mixture, then sprinkle nuts on top of cake mix, then pour melted butter evenly over the whole thing. Bake at 350o for 50 minutes. Refrigerate after it cools. Serve in squares with whipped cream - great! ******************************************************************** Pumpkin Cheesecake 1 cup graham cracker crust 1 Tbs sugar 1/4 cup chopped pecans (walnuts work real good too) 2 Tbs butter 5 pkg. (8 oz) Cream cheese, softened 3 Tbs flour 1 cup sugar 1 Tbs vanilla 1 cup canned pumpkin 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 3 eggs 1/2 cup sour cream (additional walnuts for garnishing the top) Preparation Instructions: Mix crumbs, 3 Tbs sugar, pecans (walnuts) and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. *************************************************************** Athens Pecan Cake Found in the cookbook: Best of the Best from Illinois 1/2 lb. butter 1 cup sugar 6 eggs, well beaten Rind of 1 orange 1 cup chopped pecans 1/2 oz brandy 2 cups flour 4 tsp. baking powder Cream butter and sugar. Fold in beaten eggs and blend well. Add orange rind, nuts, and brandy and mix well. Add flour and baking powder, blending thoroughly. Pour into a greased 9 x 13-inch baking pan. Bake in a 350 degree oven for 40 minutes, or until done. Makes 24 servings. *************************************************************** PUMPKIN ROLL 3 eggs - beat 5 minutes on high Add: 2/3 cups canned pumpkin 1 cup sugar 1 teaspoon lemon juice Add to above: 3/4 cup flour 2 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ginger Pour mixture into a jelly roll pan. Sprinkle with 1 cup chopped pecans. Bake at 375 degrees for 15 minutes. Remove from pan and turn out on towel dusted with powdered sugar. Roll up and let sit (rolled up) until cool. Unroll and spread with mixture of 1 cup powdered sugar, 4 tablespoons margarine, 6 ounces cream cheese, and 1 teaspoon vanilla. Roll up again, cool and slice into 1 inch slices with a sharp knife. This dessert is great for either Thanksgiving or Christmas. Remember, it freezes extremely well, so you can make it in advance of when you want to serve it and it's just as good as freshly made! (SERVES 10-12) ***************************************************************** Cherry Cheesecake 2 1/2 cups graham cracker crumbs 1/2 cup brown sugar 1/2 cup butter or margarine Melt brown sugar and butter together; mix with crumbs. Pack in bottom of pan. 8 oz. cream cheese 1 cup icing sugar Dream Whip 1 can cherry pie filling Beat cream cheese and icing sugar together. Whip Dream Whip and mix with cheese mixture. Pile on top of cracker crumb crust. Add cherry pie filling. Refrigerate. ***************************************************************** Maple Orange Bread Pudding 6 Slices of any kind of bread (I used Rice bread in my recipes) 1 cup of grated orange rind 2 eggs 1 1/2 cups yogurt (plain or vanilla flavored) or you may use 1 1/2 cups of regular milk ( I used almond milk in this recipe as almond milk is already sweetened. You can get this in a health food store or some grocery stores carry it, it comes in a box carton and is on the shelves not in refrigeration area usually. 1/4 teas nutmeg and 1/4 teas cinnamon 2 to 3 tablespoons of maple syrup or maple sugar 8 ounces of walnuts or your favorite nuts Oil lightly a 9x11 glass pan (preferably a glass pan but may use metal pan) Preheat oven at 350 degrees. Butter lightly your 6 slices of bread and lay in your pan. Then sprinkle your grated orange over your bread. Then in a bowl mix your 2 eggs, 1 1/2 yogurt or milk, 1/4 teas nutmeg and cinnamon. When this is mixed then pour this over the bread in your pan make sure to cover all ingredients. Then sprinkle with whole nuts or broken nuts. Then drizzle Maple Syrup or sprinkle brown sugar over the top of that and bake at 350 degrees at 30 or more minutes or until it gets custard like. Then let it cool cut into squares serve with whipped cream or ice cream. ************************************************************************ Baked Custard 3 cups (750 ml) milk 4 eggs 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract 1/4 tsp (1 ml) cinnamon A dash of salt A grating of fresh nutmeg Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes our clean. Serve chilled or at room temperature. Serves 6. ************************************************************************** Christmas Cookies 1 c. butter 3/4 c. sugar 2 egg yolks 1 c. ground walnut meats 1 3/4 c. cake flour Cream butter together with sugar. Add egg yolks and beat well. Add walnut meats and cake flour. Chill until easy to handle. Form into small balls and place on greased cookie sheet. Now make topping by beating: 2 egg whites 1 Tbs. Sugar Make a fluffy meringue. Put a dab on top of each cookie. Top with a piece of canned cherry. Bake in moderate oven (350 F.) for fifteen minutes. ************************************************************************** Heath Bar Cheesecake 1 package (18 oz.) refrigerated oatmeal cookie dough with chocolate and butterscotch chips (To make the dough easier to slice, I recommend freezing it for 2 - 3 hours before starting this recipe) 2 packages (8 oz. each) cream cheese, softened 2 eggs 1/2 cup sugar 1 teaspoon vanilla extract 4 Heath candy bars (1.4 oz each), coarsely chopped Preheat oven to 350 degrees F. Coat 9 inch deep dish pie pan with nonstick cooking spray. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving. ********************************************************************** Peanut Butter Nanaimo Bars Base: 1/2 Cup Brown Sugar 1/2 Cup Corn Syrup 1 Cup Peanut Butter 1 Cup Rice Krispies Cereal 1 Cup Corn Flakes Combine sugar & corn syrup in sauce pan, heat until sugar dissolves. Add peanut butter, rice krispies, and corn flakes, mix well and press into 8 x 8 inch pan. Filling: 1/4 Cup soft butter 3 Tablespoons vanilla custard powder (I use Birds Custard Powder) 3 Tablespoons milk 2 Cups icing sugar Few drops of green food colouring (optional-for Christmas colour) Beat butter, vanilla custard, milk and icing sugar. Spread over peanut butter base. Refrigerate. Topping: 3 One ounce squares of semi-sweet chocolate 3 Tablespoons butter Melt chocolate and butter together over hot water, cool slightly and spread over custard. Refrigerate 2 hours before cutting but take out of the fridge 10 minutes before slicing. Serve cool. **************************************************************** Surprise Kisses 1 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla 2 1/3 cup flour 3/4 cup finely chopped nuts, I use pecans or walnuts 36 to 48 candy Kisses, any flavor. (I like to mix plain and almond Kisses) confectioners (powdered) sugar Preheat oven to 375 degrees F. Cream together the butter, sugar and vanilla in a large bowl until light and fluffy. Add flour and nuts, blend well. Shape 1 tablespoon of dough around each candy kiss, covering it completely. Place on an ungreased cookie sheet and bake for 7 to 10 minutes, or until set but not brown. Cool. Roll in powdered sugar and serve. If made ahead of time, can be stored for up to two weeks in an airtight container. Roll in sugar before storing. Roll again in sugar before serving. Makes 3 to 4 dozen ******************************************************************* Candy Cane Cookies 1/2 cup finely crushed peppermint candy 1/3 cup sugar 1/2 cup shortening (or oil) 1/2 cup softened margarine(or butter) 1 cup sifted powdered sugar 1 egg, slightly beaten 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon red food coloring Combine candy and 1/3 cup sugar in a small mixing bowl, mixing well and set aside! Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg; beat well. Stir in flavorings. Add flour and salt: mix well. Divide dough in half: tint half of the dough with red food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2 inch (or what ever size you prefer) rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased cookie sheets: Bake at 375 Degrees for 9 minutes OR just until edges begin to brown. Remove cookies from cookie sheets while warm: immediately coat with reserved candy mixture. Cool completely on wire racks. Yields abut 4 dozen. These cookies are as much fun to make as they are to eat! ************************************************************** Cream Cheese Fudge 4 squares unsweetened chocolate 8 oz. cream cheese 4 cups powdered sugar 1 tsp vanilla pecans or walnuts, use as many as you like from 1/2 to 2 cups. I use 2 cups. Melt chocolate in microwave, cool to room temperature Have cream cheese at room temperature Mix cream cheese with chocolate, add sugar and vanilla Pat into an eight or nine inch pan Refrigerate a couple of hours before cutting. If you want a peanut butter flavor add 1/2 cup peanut butter and increase sugar to 5 cups. *************************************************************** Mince Meat (fruit type) 1/2 lb cooking apples (I use granny smith here) 1/2 lb currants 1/2 lb stoned raisins 1/2 lb sultanas 4 oz glace cherries 4 oz chopped mixed peel 4 oz shelled walnuts 8 oz shredded suet 1 lb Demerara sugar (brown sugar) 2 level teaspoons mixed spice (allspice or see below) 3-4 fluid oz brandy or rum Aim to have the fruits, nuts and suet chopped the same size. Peel, core and chop the apples. Clean fruit and chop the larger fruits. Mix in a large bowl with the nuts and apples. Chop the suet if necessary. Blend in the suet, sugar and spice. Add enough brandy or rum to give a moist mixture. Cover bowl with a cloth and leave for 48 hrs to allow the fruit to swell. Stir well and put the mincemeat into clean jars. Seal and cover as for jam.( I usually leave the mixture in a glass bowl, covered with plastic wrap, stirring it once in a while.) Yield 4 1/2 - 5 lbs This is a short time preserve. It is matured for about 1 month before use. To make your own mixed spice: Grind together 1 small cinnamon stick and 1 tablespoon each cloves, mace, ground nutmeg, coriander seeds, and allspice berries ************************************************************ Cranberry Oatmeal Cookies 2/3 cup butter or margarine, softened 2/3 cup brown sugar 2 eggs 1 1/2 cups rolled oats 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 6 oz sweetened dried cranberries 2/3 cup semi-sweet chocolate chips, walnuts or pecans (we prefer them without) Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chips or nuts. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10 minutes or until golden brown. Makes about 2 dozen. ************************************************************* Sweet Potato Pie with Marshmallows 2 deep dish pie crusts 4-6 medium size sweet potatoes 1 1/2 sticks of butter 2 pinches of salt 2 pinches of baking soda 2 1/2 - 3 cups of sugar (please note that the cups of sugar depends on how sweet you want your pies. You might even want to add a little more sugar or a little less.) 1 1/2 teaspoons of vanilla flavor 1 teaspoon of lemon juice 1 tablespoon of nutmeg 1 teaspoon of cinnamon 1 bag of miniature marshmallows Heat oven to 350 degrees. Peel potatoes and slice. Place potatoes in a pot of water. Water should cover potatoes. Boil potatoes until they are tender when you stick them with a fork they should fall apart (should put you in the mind of mashed potatoes). Drain potatoes and rinse well. Mash the potatoes and add butter, sugar, salt, baking soda, vanilla flavor, lemon juice, nutmeg, and cinnamon. Mix all the ingredients very well (mixture should be very, very creamy). Note: sometimes after I have mixed all my ingredients by hand, I like to put it in a blender to get the creamy consistency. Pour mixture into the pie shells. Bake the pies for about an hour or until the pie is firm. The pie will slightly brown. Take the pies out of the oven and cover the entire pies with marshmallows. Put back in the oven and bake for about another 10-15 minutes or until the marshmallows brown a little. Let cool. ******************************************************** Hot Raspberries over Vanilla Ice Cream (Simple and good) Raspberries fresh or frozen- I prefer frozen (amount used depends on number of servings. I use 1 frozen bag for 4 servings) Sugar - for 4 servings I use approx. 1/4 cup, also depends on how sweet the raspberries are, add according to taste Corn Starch - depends on amount of juice Vanilla Ice Cream Whipped Cream - fresh is best Place raspberries in a bowl and liberally sprinkle with sugar. Let berries rest for approx. 1/2 hours, stirring once half way through. Pour raspberries along with juice into a pot. Ratio of water too berries should be 2 to 1. If berries did not release enough juice, you can add additional water. Bring to a slow low boil. Once berries start to boil, add approx. 2 tsp. of corn starch (keeps juices clear). It is best to dissolve the corn starch in a cup of water before adding, this helps reduce the need to over-stir the berries, be sure to stir carefully or berries will fall apart. Simmer low until juice begins to thicken, this should only take a few moments, juice should resemble the consistency of syrup, remove from heat. In a shallow ice cream dish place as many scoops of Ice Cream as desired. Spoon hot raspberries over Ice Cream. Immediately placea dollop of whipped cream on top and serve immediately ********************************************************************************* |