NOTE:
Recipes will print out to fit on cards 4-in high by 6-in wide
|
DESSERTS |
CLICK on Following to View:
|
|
M. Dunagan
Orange Drop Cookies Oatmeal
Chocolate Chip Cookies |
NOTE: tsp. = tsp.; tbsp. = tablespoon; Use 350-deg. F. for baking if not noted.
|
Using your electric mixture, cream the
butter and sugar together. Add the
syrup and whip until light. In a separate bowl, whip the eggs and
salt together until light and fluffy.
Combine the eggs with the sugar mixture and also with flour, vanilla,
and cinnamon. Mix well and pour into
piecrust. Arrange pecans on top. Bake in a 350-deg. F. oven for 50 to
75 minutes. |
|
Mix beaten yolks and milk; add flour and beat smooth. Fold in stiffly beaten whites. Drop by tablespoon fulls into deep fat (oil or margarine) until
golden brown. Sprinkle with powdered
sugar. |
|
Sift flour, baking soda and salt into a large bowl. Stir in oatmeal and brown sugar. Cut in butter to make a coarse crumb
mixture. Press half of the crumb
mixture into an 8 x 12 inch greased pan.
Spread date filling over crumbs and cover with remaining crumb
mixture, pressing them slightly. Bake 35 minutes at 375 degrees or
until slightly brown. Cut into
squares |
|
Cream butter thoroughly; add sifted powdered sugar, a little at
a time, and then vanilla. Add all-purpose flour alternately with the chopped nuts, beating
well after each addition. Place in refrigerator 1/2 hour to cool-down batter. Mold
at once with fingers into desired shape, such as crescents or rounds. Place on very lightly greased inverted side of tin spaced 1
& 1/2 inches apart. Bake for
about 25 minutes at 350 deg. F. or until lightly brown on bottom. An extra 5 min. on top rack of oven can
brown tops if desired. When cookies cool dip into powdered sugar, covering all sides.
Makes about 60 cookies of 1-inch diameter. |
|
Measure into bowl and stir thoroughly 1 cup dates, 1 cup nuts, ¼
cup flour, l tsp. baking powder, ½ tsp. baking soda, salt, ½ tea cloves, 1
tsp. allspice, and 1 tsp. cinnamon. In another bowl cream thoroughly ½ cup butter, 1 cup brown
sugar, and egg. To creamed mixture,
alternately add 1¼-cup flour, and 1 cup beer. Slowly mix in date, nuts & spice mixture with beater. Bake at 350-375-deg. F. in loaf type pan or 13 x 9 1/2-inch pan
for 30-45 min. until inserted tester (e.g., toothpick) comes out dry. |
|
Cream butter and sugar well.
Add egg and beat thoroughly.
Add vanilla, then sifted flour and salt. Spread well-mixed batter evenly in ungreased 10 by 15 inch pan
(jelly roll pan). Bake for 25 minutes at 350-deg. F.. Remove from oven. At once spread with melted chocolate. Top with nuts, spacing nuts evenly so you can
cut between them. Cut into 12 strips on the long side, six on the narrow,
while bars are still warm. |
|
In 1-quart shallow casserole dish, combine peaches, sugar, l
tbsp. baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking
mix with brown sugar. Cut in butter spread or butter until mixture is size of small
peas. Stir in milk until moistened, drop by spoonfuls onto peaches. Bake at 400-deg. F. for 30 minutes or
until toothpick inserted into crust comes out clean. Let stand 5 minutes.
Makes 6 servings |
|
Heat oven to 375 degrees.
Lightly grease an 8-inch square baking pan. Crust: Mix flour, sugar, walnuts and peel in a medium-size
bowl. Add butter and, using your fingers, rub into flour mixture until coarse
crumbs form. Press mixture evenly over bottom of pan. Bake 15 to 20 minutes
until top looks dry. Topping: Mix flour and baking powder.
Beat eggs and sugar with electric mixer until pale. With mixer on low speed add lemon juice
then flour mixture. Beat just until
blended. Pour over crust. Bake 20 to
25 minutes until topping is set and golden.
Place pan on rack to cool completely. Cut in squares. Remove from pan.
Sprinkle with powdered sugar. |
|
Add together 2¼ cups flour, 1 tsp. baking soda, 1tsp. salt; set
aside. Combine 1cup butter, ¾ cup granulated sugar, ¾ cup brown sugar, 1 tsp
vanilla, ½ tsp. water; beat till creamy.
Beat in 2 eggs. Add flour
mixture; mix well. Stir in one 12-oz pkg (2 cups) Semi-Sweet Chocolate Morsels, 1
cup coarsely chopped nuts. Drop by
well-rounded half tsp.fuls onto greased cookie sheets. Bake at 375* for 10-12minutes. Makes 100-2 inch cookies.
|
|
Cream butter, sugar and salt.
Add eggs, one at a time beating well with each egg. Slowly add flour
and lemon juice. Bake in well-greased very large form or two medium bread pans
about one hour at 250-deg. F. and then finish at 300-deg. F. for another hour
or less, The length of baking time depends on size of pan used. |
Preheat oven to 350-deg. F..
Grease and flour two 9x1 ½ inch pans. Heat chocolate and the 1 tlb
milk in a small saucepan over very low heat until melted; reserve. Sift
flour, baking powder and salt on wax paper. Beat shortening, sugar and eggs
in a large bowl with electric mixer on high speed until light and fluffy,
about 3min. Stir in sifted dry ingredients alternately with remaining 1 cup
milk, beating well after each addition until batter is smooth. Divide batter equally between two bowls. Beat cooled chocolate mixture and baking
soda into one part until smooth. Stir
orange rind into remaining batter.
Turn each into pans. Bake in a preheated 350 oven for 30 minutes or
until centers spring back when lightly touched, Cool in pans on wire racks 10
minutes. Loosen around edges; turn
out; cool completely. Split layers in half crosswise to make 4 thin
layers. Frost three of the layers
with part of the frosting. Stack layers, alternating chocolate with orange.
Top with orange layer. Frost top and side of cake. |
|
Start oven at 325 degrees.
Combine and mix together in a glass or enamel saucepan the sugar,
salt, flour and cornstarch. Stir in ½
cup cold water. Heat the remaining
water before adding. Cook the mixture slowly over low heat stirring until thickened
and clear. Add gradually the
well-beaten yolks, stirring all the while; cook 1 minute. Remove from the heat. Cool slightly and
stir in the butter, lemon juice and peel and mix thoroughly. Pour the cooled mixture into the cooled
pastry shell. Cover the pie with a
meringue. Make the meringues with the 2 egg whites(I use 4) and 1/8 tsp
salt, ¼ (½ ) cup sugar. Beat until
light but not stiff, beating well after each addition. Pile meringue over
lemon filling. Brown at 350-deg. F. for 20 minutes. Cool before placing in
refrigerator. |
|
Use sifted flour and add salt.
Work in the shortening with a pastry blender or 2 knives until the
mixture has the consistency of very coarse meal or small peas. Add the water,
sprinkling it over the dry ingredients; stir with a fork until the dough can
be formed into a ball. Wrap the dough in waxed paper and
chill it 1 or 2 hours, or longer in the refrigerator. |
|
Defrost phyllo dough for 2 hours in package or overnight in
refrigerator; cut width of pan and cover both parts with moist towel. For the
syrup add the sugar and some water; heat and remove when thick and add the 2
tbsp. of lemon juice; let cool. For the Filling add
the walnuts or pecans and mix in the sugar and cinnamon; set aside. Melt the butter and Crisco and let cool.
Layer phyllo in pan and butter each level.
Use 4 phyllo layers & the nuts, 4 phyllo, nuts, 4 phyllo, nuts and
4 phyllo. This layering can vary using 1/3 of leaves etc. Bake 40 min at 300
degrees then add syrup after 5 minutes. |
|
Start oven set at 350-deg. F..
Rub large flat pan (13 – 8- 2 inch) with oil. Cream the butter until
smooth, gradually add the sugar and beat until creamy. Add the egg yolks, vanilla, and then the
nuts, beating well after each addition.
Mix the graham crackers with the baking powder and salt; then
add in 3 portions, alternately with the milk to the egg, butter mixture. Whip the egg whites with 1/8 tsp salt,
& fold into batter. Pour into pan and bake about 30 minutes at 350-deg.
F. |
|
For the topping and crust mix the flour, brown sugar, nuts and
butter. Bake and mix at 300 to
350-deg. F. for 20 minutes or until brown.
Place 2/3 crumbs on bottom 9-13-2 inch pan and the 1/3 on top. For the middle layer in a large bowl mix the egg whites, sugar,
strawberries, and lemon juice; beat until stiff approximately 10 min. In
another pan add whipping cream, beat until thick. Fold together with egg
white mixture. Place the egg white strawberry mixture over crust and then add
topping and freeze. |
|
Oatmeal Chocolate Chip Cookies
Heat oven to 375 degrees. Cream butter with sugars until light
and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices; add to creamed
mixture, mixing well. Stir in oats.
Fold in chocolate chips and nuts.
Drop by rounded tablespoon onto ungreased cookie sheets. Bake 10 to 11 minutes at 350-deg. F. for a crisp cookie. Cool 1
minute on cookie sheet; remove to wire cooling racks. Store in tightly
covered container. About 6 dozen
2-inch cookies. |
|
Puerto Rican Butter Dream Cookies
Cream butter with sugar then add almond extract. Next add flour a little at one time,
mixing thoroughly. Place in refrigerator
1/2 hour to cool-down batter. Shape a level tablespoonful into balls. Place on ungreased sheet 2-inches
apart. Press 1/2 maraschino cherry
into top of each ball, which will flatten it slightly. Bake at 350 deg. F. for about 25 minutes
or until bottoms are very lightly browned. Dust cookies slightly with powdered sugar to serve. Makes about 26-30 cookies. |
|
Preheat oven to 350-deg. F.
Grease a 9x 5-inch loaf pan. Mix together flour, sugar, baking powder,
salt and baking soda in a medium-mixing bowl. Stir in orange juice, shortening, orange peel and egg. Mix until well blended. Stir in
cranberries and nuts. Spread evenly
in loaf pan. Bake for 55 minutes or until a tooth pick inserted in the center
comes out clean. Cool on rack for
15minutes. Remover from pan; cool
completely. Makes 1 loaf |
|
Heat oven to 350-deg. F.
Melt butter in 13x9 inch pan in oven.
Sprinkle brown sugar evenly over batter. Arrange pineapple slices and cherries or nuts over top, press
gently. Add enough water to pineapple juice to make the amount called for on
box. Make cake batter as directed on
package-except use pineapple juice mixture instead of the water. Pour batter
over pineapple and cherries or nuts.
Bake 42 to 47 minutes at 350-deg. F.
or until tooth pick inserted in center comes out clean. Immediately turn pan upside down onto
heatproof serving plate; leave pan over cake 1 minute. Store loosely covered. |
|
Melt chocolate in boiling water. Cool.
Cream butter and sugar until fluffy.
Add egg yolks, one at a time,
and beat well after each. Add melted
chocolate and vanilla. Mix well. Sift
together flour, salt and soda. Add alternately
with buttermilk to chocolate mixture, beat well. Beat until smooth. Fold
in whites. Pour into 3 deep 8 or
9-inch layer pans, lined on bottoms with paper. Bake in moderate oven 350-deg. F. 30
or 40 minutes. Coconut-Pecan Frosting Combine 1cup evaporated milk, 1cup sugar, 3 egg yolks, ½ cup
butter, 1 tsp vanilla. Cook and stir
over medium heat until thickened about 12 minutes. Add 1 & 1/3 cups Angle Flake Coconut and 1 cup pecans. Beat
until thick enough to spread. (2 ½ cups) |
|
Heat oven to 350-deg. F.
Generously grease and flour oblong pan, 13x9x2 inches. Mix crumbs,
nuts, brown sugar, cinnamon and butter; reserve. Blend cake mix, water oil and eggs on low speed, stirring
occasionally, 3 minutes. Pour ½ of batter (about 2 1/3 cups) into pan; sprinkle with ½ of
the reserved crumb mixture. Spread
remaining batter evenly over crumb mixture; sprinkle with remaining crumb
mixture. Bake until woken pick inserted in center comes out clean, 45 to 50
minutes; cool. Drizzle cake with Vanilla Glaze Vanilla Glaze: Mix 1 cup powdered sugar and 1
to 2 tbsp. water until desired consistency. |
|
Preheat oven to 350-deg. F.
Lightly grease an 8-8 -2-inch baking pan. In a medium bowl, with wooden spoon or portable electric mixer,
beat butter with sugar until light and fluffy. Beat in egg. Stir in flour,
graham-cracker crumbs, pineapple, and nuts. Turn into prepared pan. Bake 30 to 35
minutes at 350-deg. F., or until browned and surface is firm to the touch.
Cut into 20 bars. |
|
Blend flour with butter and 1 tablespoon brown sugar, using a
pastry blender. Pack mixture firmly
into a greased 8-inch square pan. Bake at 350-deg. F. for 15 minutes. In the meantime, beat eggs thoroughly, add remaining brown
sugar, vanilla, coconut, nuts, and
baking powder; mix well. Pour coconut
mixture over the baked cookie crust, spreading evenly. Return to 350-deg. F. oven and bake for 30 minutes longer. Cool
and cut into 2-inch squares. |
|
Preheat oven to 375 degrees. Prepare, bake and cool cake following
package directions. Cut cooled cake into 1-inch cubes. Drain
strawberries, reserving juice. Combine
gelatin and boiling water in small bowl.
Stir until gelatin is dissolved.
Add enough water to
strawberry juice to measure 1 cup.
Stir into gelatin. Refrigerate until gelatin is
slightly thickened.
Beat gelatin until foamy. Beat l cup whipping cream until stiff
peaks form in large bowl. Fold into
gelatin along with strawberries. Alternate layers
of cake cubes and strawberry mixture in 10-inch tuble pan. Press lightly. Cover, Refrigerate overnight. Unmold cake onto serving plate. Beat remaining 1 ½ cups whipping cream, powdered sugar and
vanilla extract until stiff peaks form. Frost
sides and top of cake. Garnish
with strawberries. Refrigerate until
ready to serve. |
|
Grease 8-inch square pan thoroughly. Sift together into this pan flour, sugar, cocoa, baking powder,
and salt. Add pecans and toss lightly.
Blend together milk, melted butter, and vanilla. Add to flour mixture in baking pan and blend thoroughly into batter. Mix together brown sugar
and ¼ cup cocoa. Spread on surface of
batter. Bake at 350-deg. F. for 30-40
minutes. Pour hot water over surface of cake. The cake will separate into
two layers, one of fudge sauce beneath and one of cake on top. |
|
Microwave 4
squares unsweetened baking chocolate in large microwavable bowl on high 2
minutes. Stir until chocolate is completely melted. Cool 5 minutes or to room
temperature. Add l pkg. powdered sugar softened butter and vanilla; beat with electric
mixer on low speed until well blended.
Gradually add 1/3-cup milk, beating until well blended. Makes 3 cups or enough to frost top and
sides of 2(8-or 9-inch) layers; top and side of 13x9-inch cake. |
|
M. Dunagan Orange Drop Cookies
Mix all
ingredients. Drop on oiled cookie
sheet Bake at 350-deg. F. for 12 to 15
minutes. Ice with powdered sugar and spread orange
or lemon juice over cookie. |
|
Add the yeast to warm water and a little milk. Let stand for several minutes and then mix
the yeast dough with one-half flour, milk and sugar. Let this rest in a warm place for a
while. Then add the remainder of the
ingredients, let these stand awhile before baking at 350-deg. Fahrenheit. NOTE: When the dough has all of its
ingredients, some kneading can be done to smooth it out. |
|
Work almond paste and sugar with hands until well blended. Stir in unbeaten egg whites and
vanilla. Sift powdered sugar, flour
and salt. Then add to first mixture
and mix well. Drop mixture from tsp.
or force through pastry tube on buttered cookie sheet. Mixture will spread slightly, so spread
adequately apart. Let stand 2 hours before baking. Bake in slow oven (300-deg. F.) 22-25 minutes. The
Yield is about 36 macaroons. |
|
Put almonds through a food chopper with a very fine blade. Add sugar and mix well. Beat egg whites until stiff, but not too
dry. Add to almond mixture. Add extract and blend well. Drop by spoonfulls on a greased and floured cookie sheet, one
inch apart. Bake in a moderate over
at 375-deg. F. for 12 minutes. Yield is
about 2-dozen cookies. |
|
Crunchy Nut Filled Chocolate Snowballs
Gradually beat dry ingredients into creamed mixture. Blend in 2 cups fine chopped pecans,
mixing thoroughly. Cover bowl and
place in refrigerator for several hours or until dough is quite firm. Form pieces into about 1-inch balls. Place balls about 1/2 in. apart on ungreased pan. Bake at 350-deg. F. for about 20
minutes. Cool & then roll in
sifted powdered sugar. Yield is about 6 dozen snowballs. |
|
Mix all ingredients.
Divide into six parts and allow dough to rise at room temperature for
about 2 hours. Roll out and fill with
apple slices, cut thin. Allow rising
again for about 2 hours. Brush the risen dough with beaten egg yolks. Filling: Beat egg whites until
stiff. Add one pound of sugar, some
cinnamon and ground lemon rind to chopped apples. Add 3 pounds of chopped nuts (walnuts, almonds, pecans, etc.). Bake at 350-deg. F. for 1-2 hours or until browning occurs. |
|
Cut fruit long and peel and grate almonds. Add rest of ingredients. Place flour and sugar, some milk and some water into large
pan. Dissolve yeast therein. Allow to rise for about 1 & 1/2 hours. Combine rest of ingredients and mix thoroughly. Allow to rise at room temperature for 3
hours. Make about 3 lb. pieces, kneading into shape. Allow to rise again for 1 hour. Bake at 350-deg. F. for about one hour. |
|
Combine all ingredients and allow to
bake in a low oven (about 250-deg F.) for about 1.5 hours |
|
Mix flour, baking power sugar and oats. Cut in butter until crumbly. Pat 2/3rds of this mix into 12 x 9 &
1/2 x 2-inch pan. Spread with
jam. Cover with remaining crumbly
mixture. Bake at 350-de F. about 35 minutes. Cool, cut into bars. Yields about 2-dozen bars. |
|
Cream butter with sugar.
Add 5 eggs, one at a time.
Stir 5 minutes with each egg.
Add flavoring and 2 cups flour.
Bake at 350-deg. F. for about one hour. |
|
Sift dry ingredients. Cut in shortening. Beat eggs with milk and add to the dry
mixture, stirring well. Spread 1/2 of the mixture into a
greased tin. Cover with 1/2 of the
filling and then the rest of the mixture.
Then cover with the remaining filling. Filling: 1 cup brown sugar, 4 tsp. cinnamon, 4 tsp. flour, 6 tsp. melted
butter, 1 cup nuts |
|
Soften shortening and add dry ingredients, 1/2 of the liquid and
the eggs. Mix only until all flour is
dampened. Beat 1 minute. Add remaining liquids and beat two minutes. Bake at 350-deg F. in layers about 25 min. and 35 min for a
loaf. |
Sift flour again with Baking Powder, salt and soda. Cream butter with 3/4 cup sugar till
fluffy. Beat in egg yolks &
orange peel. Blend orange juice, rum,
almonds extract and vanilla into a creamed mixture. Whip egg whites till stiff.
Beat in remaining sugar until whites hold stiff peaks. Fold white mixture to the batter. Butter two 9-inch pans and line with waxed paper. Fill in the batter. Bake at 350-de F. for 25 min. Cool 5 min. and remove from pans. When completely cool peel off wax paper
and split the cakes. Sprinkle each
layer with 2 tbsp. rum. To assemble cake sprinkle each layer with rum. Spread whipped cream between the layers. Frost top and sides with chocolate
frosting. Put walnuts on the sides
before serving. Let cake chill for
24-hrs. Whipped Cream Filling: 2 tsp. unflavored gelatin,
1/2 cup powdered sugar, 2 tbsp. hot water, 1/3rd cup rum, 2 cups heavy cream. |
|
Add rind to butter and water to lemon juice. Mix all ingredients and transfer to two 9-in. pans. Bake at 375-deg. F. for 20 min. Lucious Lemon Frosting: 1 tbsp. orange or lemon rind,
3 tbsp. butter, 2 cups sifted powdered sugar, 2 tbsp. lemon juice, 1 tbsp,
water, dash of salt. |
|
Mix lemon rind, butter, egg whites and
lemon juice. Add flour and milk with
vanilla alternately, mixing well. Transfer to two 9-in. pans. Bake at 375-deg. F. for 20 min. Frost with Lemon
Frosting |
|
Cream 1/2 lb. butter and 1 & 1/2 cup sugar. Add 6 egg whites. Add flavoring Alternately add 3 cups flour
mixed with 1 tsp. baking powder and 1/2 cup milk. Bake in a tube pan at 350-deg. F. |
|
Cream butter and sugar.
Sift flour with salt and soda.
Mix egg yolks and whites and flour, one at a time. Combine poppyseed, nuts, sour cream (or
yogurt) and vanilla with other ingredients. Bake at 350-deg. F. for one hour. |
|
1st Dough =
Raise 1 yeast cake in 1 cup warm milk + a little sugar. Melt 1/4 lb. butter and add 4 well-beaten
eggs, pinch of salt, 3 tbsp powdered sugar, yeast and 1 lb. flour. Beat well and stand aside to rise. 2nd Dough = Rub
two heaps flour into 1 lb. butter and put in cold place. Roll out both doughs to 1/2-inch
thickness. Place crosswise to make a
square. Set in cold place for 1
hour. Roll and cut into strips 1-inch
wide. Roll onto forms and fill with
whipped cream after baking. Bake at 350-deg. F. until brown. |
|
Sponge = Use
crumbled yeast, 1/4 cup sugar,1 cup milk amd 1 cup flour and let rise. Dough = Mix
remaining ingredients. Add the
sponge, which has risen. Allow the
dough to rise. Pour into tins to 1/2-inch depth. Fill with fruit. Baste edge of dough with melted butter and bake until light
brown at 350-deg. F. |
|
Dough = Cut
1/2 lb. cold butter into 2 cups flour with a knife. Mix yeast, a little sugar, 1/2 pink sour cream (or yogurt) and
2 egg yolks and let stand in refrigerator overnight. Filling = 2
cups ground nuts, 1/2 pint sour cream (or yogurt), 1 egg, vanilla, cut-up
apples, sugar to taste. Next day knead in just enough flour to
handle and roll out dough. Sprinkle
filling over rolled dough. Bake at 350-deg. F. until brown (about
1 hour). |
|
Cream butter and brown sugar. Add 2 egg yolks, 1/2-cup flour, Baking
powder and chopped nuts. Mix
thoroughly. Fold in 2 beaten egg
whites. Transfer to tiny cupcake forms. Bake for 15 min. in medium oven (300 deg.
F.). |
|
Cream butter; add sugar, beat until
light. Add sifted dry ingredients and
mix well. Work in nuts. Chill overnight. Shape into 3/4-inch balls. Decorate with candied lemon or orange
peel. B ake in 350-deg.
F. oven about 10 minutes. Yields
about 3 1/2 dozen. Store in airtight
container. |
|
Grind walnuts and dates in food
chopper. Add sugar, 1 cup coconut and
eggs. Mix thoroughly. Shape into rolls about 1 inch long and 1.2
inch diameter. Roll each cookie in
remaining coconut. Place on greased cookie sheets and bake in
a 350-deg. F. oven for 15 minutes. |
|
Mix all ingredients. Shape into balls and flatten with cherry
in top. Use ungreased tin. Bake at 350-deg. F. about 10 minutes
according to size. |
|
Blend all ingredients except the powdered
sugar. Roll into balls between
hands. Place on buttered pans and
bake at 350-deg. F. for about 20 minutes. Roll in powdered sugar while warm. |
|
Cream butter until very soft. Bland sugar in gradually. Mix dry ingredients into butter and sugar
with hands. turn out onto a lightly
floured board and knead in flour until cracks apper on the surface of the
dough. Pat or roll to about 1/2rd
inch thickness. Cut into small
diamonds or rectangles. Bake on ungreased sheet at 275-deg. F.
until delicately browned or about 40 min. |
|
Cream butter and sugar.
Blend in vanilla extract. Add
flour, sugar and almonds. Mix well. Shape into 1-inch balls.
Chill. Bake at 300-deg. F. 15-20 minutes. While warm, roll in mixed powdered sugar and nutmeg. Makes about 6 doz. cookies. |
|
Cream 1/4 cup shortening (equal parts of butter and lard) with 1
cup firmly-packed sifted brown sugar.
Add 1/8 tsp. soda dissolved in 1 tbsp. cold water. Blend well and add 1/2 tsp. vanilla
extract and 1 cup flour. Form into small balls and place on a buttered baking sheet,
about 2 inches apart. Bake at 350-deg. F. until lightly brown. |
|
Cream butter and sugar.
Add flour slowly, working it in as with pastry. Add well-beaten egg and mix well. Chill thoroughly. Roll to 1/8th inch thickness and cut into cookie-size
pieces. Brush lightly with egg white
beaten until frothy. Sprinkle with
sugar and cinnamon. Place 1/2 a pecan
firmly in the center of each cookie. Bake at 375-deg. F. for 8-12 minutes. |
|
Mix butter with sugar until creamy. Add salt, extract, flour, nuts. Mix well. Chill dough
until easy to handle. Heat oven to 325-deg. F.
Using fingers shape dough into 1-inch balls or 1 to 2 & 1/2-inch
rolls, triangles or crescents. On cookie sheet flatten balls with bottom of tumbler dipped in
flour. Bake 10 min. While cookies are still warm, sprinkle with powdered sugar. |
|
Sift flour and sugar into a bowl. Add remaining ingredients and blend well. Form into balls the size of small walnuts. Place on greased cookie sheet. Bake at 300-deg. F. for about 25 minutes or until slightly
browned. When cool, roll into powdered sugar. Yields about 6 doz. cookies. |
|
Add grated potatoes to beaten eggs
& vanilla. Mix in farina, salt
& flour until dough will not stick to hands. Let stand in refrigerator for about 1 hr. Remove from frige and form dough around
the plums with wet hands. Drop a few
at a time into boiling heavily salted water.
Cook in simmering water, stirring frequently for 20-30 min. When all
dumplings are floating remove with a strainer.. NOTE: Use dehydrated mixes for quicker and
almost equally effective results ERVING:
Cut dumpling open on a plate,
and add sugar mixed with cinnamon.
Pour two tablespoons of browned butter or margarine over the top, add
some cottage cheese and finish with some more of the sugar-cinnamon mixture. |
|
Cream butter and sugar until light. Add beaten eggs and soda dissolved in water. Mix well.
Add vanilla extract. Beat in
flour mixed with salt. Fold in
remaining ingredients. Blend well and
chill. Shape into balls 1-inch in
diameter. Bake at 375-deg. F. for 10-12 minutes. |
|
Cream shortening, sugar and vanilla until fluffy. Sift flour with salt and cocoa. Add to creamed mixture, blending
thoroughly. Add pecans and mix well. Shape into 1-inch balls and place on ungreased cookie
sheet. Bake in a slow oven (325-deg.
F.) about 20 minutes. Cool; then roll
in powdered sugar. |
|
Cream butter and add sugar, flavorings and egg yolks, one at a
time. Beat until light. Add nuts, flour and salt. Mix well. Roll into balls about 1-inch in diameter. Dip in unbeaten egg whites, and put
2-inches apart on greased cookie sheets.
Flatten each ball by pressing thumb into center, making a
depression. Put an almond in each
depression. Bake in 350-deg. F. oven about 10 minutes. Yields about 4 dozen. |
|
Cream butter and sugar until light and fluffy. Beat in almonds and flavoring. Work in salt and flour. Shape with hands into rolls about 3/4-inch thick and 2-inches
long. Then into crescents. Place on ungreased cookie sheets and bake at 375-deg. F. for
8-10 minutes or until delicately browned. Cool. Mix powdered sugar
and cinnamon. Sprinkle over cookies. |
|
Cream butter and sugar together thoroughly. Add water, vanilla, flour and nuts,
working them in well. Chill dough 1
hour. Shape small pieces of dough in palms of hands, the size and
shape of a finger. Place on ungreased cookie sheets. Bake at 350-deg. F. until slightly brown on edges (about 15-20
minutes). While still warm, sift powdered sugar over tops. |
|
Dough: Cream butter, add sugar and mix
thoroughly. Stir in raw egg
yolks. Mix in hard egg yolks and
flour to form a soft dough. Chill. Break off small pieces and roll to
pencil size (6 in. long, 1/4 in. thick).
Form each piece into a wreath, bringing one end over and through in a
single knot. Leave 1/2 in. end (or
tail) on each side. Place on
ungreased baking sheet. Trimming: Beat egg white until stiff, adding sugar
gradually. Brush tops of cookies with
meringue. Press bits of red candied
cherries on center of knot for holly berries. Add little jagged leaves our of green citron. Bake at 375-deg. F. until browned. |
|
Cream butter; add 1/4-cup sugar and flavoring. Beat until light. Add flour and salt. Chill until firm. Roll to 1/8 in. thickness.
Cut in 2 x 1-inch strips with pastry wheel. Put on cookie sheets, and brush with egg white. Mix 2 tbsp. sugar, cinnamon and almonds. Sprinkle on cookies. Bake at 350-deg. F. about 8 minutes. Yields 6 dozen. |
|
Cream butter and sugar until light and fluffy. Add flour, salt, lemon juice, rind and
nuts. Mix thoroughly. Cover and chill for 1 hour. Roll to about 1/8 inch thick on a floured pastry cloth. Cut with a round cutter about 1-inch in
diameter. Place on ungreased cookie
sheets. Bake at 375-deg. F. for 8 minutes or until browned. Combine ingredients for icing and mix smooth. Sandwich 2 cookies together with jam and
top with icing. Also added may be a
pecan half or a candied cherry. |
|
Beat 3 egg whites until stiff.
Then sprinkle over them 1/2 cup sugar a little at a time and mix
carefully. Fold in 1/3rd cup sifted
cake flour a little at a time. Then
fold in 1/3rd cup melted butter and cool.
Add a pinch of salt and 1 tsp. vanilla extract. Drop batter by tsp.-fulls about 2 inches apart on a buttered and
floured baking sheet. Bake at
375-deg. F. for 10 minutes or until little circles are lightly browned. While still warm form them quickly into cones, overlapping
generously. If they become too
brittle to form place them back in the oven for a minute or so to soften. When cool these may be filled with
chocolate or coffee frosting, dipped in nuts, or they may be filled with
whipped cream or ice cream. |
|
Beat egg whites until stiff.
Add powdered and granulated sugars gradually, beating
continuously. Add vanilla extract and
pecan halves. Drop by rounded tsp.-fulls 2-inches apart on a greased cookie
sheet. Bake at 300-deg. F. for 12-15
minutes or until firm and delicately browned at the edges. Yield = 5 dozen |
|
Cream butter and sugar.
Add vanilla, flour and pecans.
Form into 1-2 inch balls. Bake at 350-deg. F. for 15 minutes or until lightly brown. Roll puffs in powdered sugar while still warm. |
|
Beat whites until stiff.
Add sugar and vinegar. Drop
with a tsp. 2-inches on a greased tin. Bake at 300 deg. F. for 12-15 minutes. Do not let them become browned. |
|
Mix dates and pecans with powdered sugar and add to egg white. Mix thoroughly. Drop from a tsp. onto a greased cookie sheet. Bake at 350-deg. F. for 12 minutes or
until light brown. Cool before
removing from sheet. If desired these cookies may be topped with candied cherries or
sprinkled with colored sugar before baking. Yield = 30-40 cookies. |
|
Place all ingredients into a large bowl and work together with
fingers until well blended. Shape into crescents about 2-inches long. Bake at 400-deg. F. on ungreased cookie
sheet for about 8-10 minutes or until golden brown. When slightly cool dust with powdered sugar. |
|
Butter Crescents (Walnut or Pecan)
Combine all ingredients and mix well. Shape dough into about 2 x 1-inch crescents. Use inverted side of cookie sheet to place each cookie. Bake at 350-deg. F. for about 25 minutes
or until slightly browned. Dust with powdered sugar while warm. |
|
Melt butter in a frying pan with at least 1-inch high sides in a
hot oven. Meanwhile mix batter by
combining eggs, flour and milk. Pour batter into hot butter and place pan back into oven set at
425-deg. F. After about 7 minutes the pancake begins to puff, then climbs up
the sides of the pan. After about 20
minutes it is billowy and browned. Remove from oven and serve hot with butter and jam,
cinnamon/sugar mixture or syrup. |
|
Cream butter and lard or margarine. Add sugar and cream until light and fluffy. Add egg yolks and mix until well blended. Add vanilla extract, orange juice and
grated rind. Stir flour into batter
one third at a time and mix well after each addition. Place batter in refrigerator for several hours. Then roll dough on floured board or pastry
cloth to about 1/8th-inch thickness. Cut into 2-inch circles. Cut 1/2-inch circles from half of the full
circles. Bake at 350-deg. F. for about 10 minutes. Cool. Spread the whole rounds with apricot jam. Place the remaining 1/2-inch pieces on top
of each. Finish by sprinkling
powdered sugar over the top of cookies. |
|
Dissolve sugars, water, vinegar and salt in a heavy pot over low
heat. Cover and cook for about 3
minutes to allow steam to wash any sugar from sides of the pot. Next uncover and cook to 236-deg. F. registered on a candy
thermometer, or until a small portion of the mixture dropped into ice water
forms a soft ball (that is, the ball does not disintegrate but flattens out
of its own accord when picked up with the fingers. Remove pot from heat and add butter. Cool to 110-deg. F.
Beat until it begins to lose its gloss and thickens. Quickly stir in 2 cups pecans and drop
onto buttered platter, spreading to form 3-inch rounds. When hardened wrap in foil. |
|
Cream butter and sugar.
Add egg yolks, vanilla and salt.
Mix well. Add 2 cups flour slowly
with a spoon while mixing. Shape by hand into 1-inch balls. Place on greased pan.
Then flatten and decorate if desired. Bake at 350-deg. F. until light brown. |
|
Combine fruits and juice and let stand overnight covered. Next morning blend 1 cup of the flour well
into the fruit. Then combine all the
remaining ingredients into a single mass. Add to a large angel food pan or 3 loaf pans. Bake at 325-deg. F. for 2 1/2 to 3 hours. Yield: about 7 lbs. |
|
Applesauce Cake (Hedwig Konradt)
Mix together the Graham crackers, melted butter and
cinnamon. Line a cake pan with about
half this mixture, retaining the rest for placing on top. Mix the applesauce, egg yolks, condensed milk and lemon. Fold in 3 stiffly beaten egg whites. Transfer to cake pan and cover with remaining
Graham cracker mixture. Bake about 3/4 hour at 350-deg. F. (time depends on size of
pan). Cake may be served with whipped cream on top. |
|
Cream butter and sugar.
Add eggs, flour, Baking Powder and milk while beating. Then mix in thoroughly remaining
ingredients. Place in cake pan and bake for 1 hour at 300-deg. F. Glaze When out of the oven for 10 minutes, pour over the top a glaze
made with 1/2 cup orange juice and 1 cup sugar that has been heated together
until sugar is dissolved. |
|
Cream shortening; add sugar, salt and vanilla. Cream until fluffy. Add yolks (or whites) one at a time and
beat well. Sift flour and Baking
Powder together and add alternately with milk. Line the bottoms of two 9-inch pans with waxed paper. Pour in batter. Bake at 375-deg. F. for about 27 minutes. |
|
Beat 4 egg whites until stiff but not dry. Beat in 1/2 cup sugar gradually. Set aside. In another bowl cream 1/2 lb. butter and 1 cup sugar until light
and fluffy. Add 4 egg yolks, one at a
time while beating thoroughly after each addition. Add 1 & 1/2 cup flour alternately with a mix of 1 tsp.
vanilla, 1 tsp. almond extract and 3 1/2 tbsp. Bourbon (about 3 separate
additions of each). Beat until smooth
after each addition. Fold beaten egg whites into batter gently. Sprinkle 1/4 cup chopped nuts over the
bottom of a well-buttered tube pan (nuts may be mixed into the batter
instead). Add dough to the pan. Bake at 350-deg. F. for 1 hour.
Note: Double the batter for a large angel food tube pan). |
|
Pat the mixture of ground Graham crackers, sugar, cinnamon and
butter into a 9 x 13 x 2-inch
pan or a spring form. Pour the following into the crust: Beat 2 eggs, add 1/2 cup sugar, 1 tsp.
vanilla and 1 lb soft Cream Cheese. Bake about 20 min. at 375-deg. F. Cool 15 minutes and add: 1 pint sour cream (or yogurt) mixed with 6
tbsp sugar and 1/2 tsp. vanilla. Bake another 5-8 min. at 475-deg. F. Cool 45 min. and refrigerate. |
|
Mix, bake and cook cake as directed on the cake mix package. Partially thaw strawberries, drain, and reserve 3/4 cup of juice
from the fruit. Prepare whipped
topping according to the package directions. Set aside 5 or 6 strawberry halves to use for garnishing
cake. Combine remaining fruit with
whipped topping. Slice cake into 3
layers; spread whipped topping and fruit mixture between the 3 layers. In a small saucepan combine cornstarch and strawberry juice (add
water to make 3/4 cup liquid). Cook
over medium heat until mixture boils and thickens. Arrange reserved fruit on top of filled cake. Pour glaze over fruit and top of
cake. Refrigerate before serving. |
|
Break cake into pieces abt. 1-inch thick. Line a 9 x 12 pan with 1/2 of the pieces. Put chocolate bits in a double broiler with water. Melt, but do not boil. Add 2 egg yolks to the chocolate and cool. Add 2 beaten egg whites. When cold add 1 pint whipped cream and 1
tsp. vanilla. Spread half over the
cake pieces and repeat with other half.
Sprinkle chopped nuts over the top. |
|
Mix all ingredients, beating thoroughly. Add to cake pan. Bake at 350-deg. F. according to directions on the cake mix
package or for about 3/4 hour. Check
with toothpick or metal probe for certainty. |
|
Heath Bar Cake
Mix flour, brown sugar, Baking Powder and soda. Set aside 1 cup of this batter. Beat egg and add milk.
Add to dry ingredients. Add
vanilla and mix thoroughly. Pour into a 9 x 13 inch cake pan. Top with the rest of the batter, chopped nuts and Heath Bars. Bake at 350-deg. F. for 25-30 minutes. |
|
Mix all ingredients in the order listed above. Pour into an unbaked 9-inch pie shell. Bake at 450-deg. F. for 10 min., and then at 350-deg. F. for
another 40 min. |
|
Butter bottoms of two 8-inch layer cake pans; dust with flour. Sift cake flour, Baking Powder and salt onto waxed paper. Cream shortening until soft in a bowl. Beat in 1/2 cup sugar gradully until fluffy. Beat in egg yolks, one at a time, until
blended, and then vanilla. Stir in
flour mixture, alternately with milk, just until blended. Spoon into prepared pans. Beat egg white until foamy; then beat in remaining 3/4-cup
sugar, 1 tbsp. at a time until meringue stands in firm peaks. Spread 1/3 over batter in each pan. With tsp. make rosettes around edge and
center of one layer. Sprinkle both
layers with almonds. |
|
Bake at
350-deg. F. for 30 min or until meringue is delicately browned. Cool layers in
pans for 5 minutes; loosen around edges with knife; turn each out onto palm
of hand, then place meringue side up on racks. Cool completely. Beat cream with
sugar and sinnamon until stiff. Place
plain meringue layer on serving plate and spread with cream mixture. Top with fancy layer. Chill to serve. |
|
In a bake pan (about 8" x 8") melt 1/2 lb butter. Sprinkle a heaping cup of crushed (or
ground) Graham crackers over and flatten down with spoon or fork. Sprinkle the following over the crackers: Heaping cup shredded coconut, chocolate chips, butterscotch
chips, about 1 cup broken soft nuts. Spread a can of condensed sweetened milk (e.g., Eagle Brand)
over all. Bake at 350-deg. F. When
cool cut into small squares. |
|
Pour boiling water over dates and let cool. Cream shortening and sugar. Add eggs, dry ingredients, dates and
vanilla. Drop dough by single tsp.s onto a greased cookie sheet. Bake at 325-deg. F. for 15 minutes. |
|
Melt the above in double broiler and cool. Then mix in 1/2 pint whipped cream. Add to baked pie shell. |
|
Arrange split ladyfingers on the bottom of a pan, 9 x 9, x
3-in. Beat egg yolks; add sugar
gradually; heat until thick and lemon-colored. Beat egg whites until stiff; whip cream. Fold whites into yolks; fold in
cream. Add flavoring and fruit. Pour mixture over ladyfingers.
Freeze until firm (about 4 hrs.)
Remove from freezer 1/2 hour before cutting. Garnish with chocolate shavings from a block of sweet chocolate
and toasted slivered almonds. Slice into squares to serve. |
|
Christmas Butter Cookies
Cream butter and sugar until light and fluffy. Blend in 1 whole egg and 1 egg yolk. Add lemon rind. Sift flour and salt and gradually work into butter
mixture. As dough stiffens work flour
in with hands until dough is smoothly blended and stiff enough to roll. Wrap dough in waxed paper and chill for
several hours. Roll dough to 1/4-inch thickness on floured pastry cloth. Cut with cookie cutters, place on
ungreased baking sheet. Brush with
remaining egg white, and decorate with colored sugar, silver dragees as
preferred. Bake at 375-deg. F. for about 8 minutes. Remove from cookie sheet immediately and
cool on racks. |
|
Place 3 cups flour on a board.
Make a hole in the middle. Add
egg, lard and cold water. Cut up
ingredients with a knife. Knead in
with hands remaining flour where the dough will not stick to the board. Allow dough to rest in a cold place (over
night is OK. Stretch the dough to a thin consistency. Sprinkle with bread crumbs, apples, sugar,
raisins, cinnamon, nuts and pieces of butter. The amounts of each may vary according to availability and
preference. Fold dough with contents
into a loaf shape (variable). Bake at 350-deg. F. for about an hour or until browning |
|
Cream butter, add sugar and mix thoroughly. Add and mix in egg yolk, orange rind and
lemon juice. Add flour and salt and
mix to a smooth paste. Chill until
firm. Roll in the palms to small marble like balls. Dip each in slightly beaten egg white and
roll in chopped nuts. Arrange on greased baking sheet and press 1/4 candied cherry on
each. Bake at 350-deg. F. for 20 minutes. |
|
Grease 2 baking pans: 8
x 8 x 2-in. and dust with flour. Sift
cake flour, baking powder and salt onto waxed paper. Cream butter or margarine until soft in a
large bowl. Beat in sugar gradually
until fluffy. Beat in eggs, one at a
time, until fluffy again, then flavorings. Stir in flour mixture alternately with milk, just until
blended. Spoon half the batter into
one pan; stir food coloring into remaining batter and pour into second
pan. Bake at 375-deg. F. for 35 minutes or until centers spring back
when pressed with fingertip. Cool
layers completely. Split each cooled
layer. Put together alternating pink
& yellow, with part of the strawberry butter cream. Frost sides and top with remaining. |
|
Blend cream cheese with butter or margarine until fluffy in a
medium sized bowl. Beat in
strawberries. Stir in 2 cups of the
powdered sugar until smooth. Measure
out 1 & 1/2 cups of the mixture for filling. Beat remaining sugar into remaining mixture in bowl for
frosting. |
|
Basic Yeast Cake (Hedwig Schaffek)
Mix together butter, sugar, 2 eggs and scalded milk. Add 1 tablespoon of yeast dissolved in 1/4
cup warm water. Mix flour with salt
and 1/2 tsp. vanilla extract. Allow dough to rise before use, and rolling out into various
shapes. |
|
Heat milk to hot and add to butter. Add sugar and eggs. Add
plain flour until dough is tacky. Place
in oven at very low temperature for 1/2 hours until dough rises. Bake at 350-deg. F. for 45 min.
[Larger recipes require more baking]. |
|
Bohemian Kolačky
Let yeast rise in lukewarm cream or milk. Add flour and beat well. Let dough stand until light. Cream butter; add sugar & salt. Add to above mixture when batter is light. Let rise until double in bulk. Roll out to 1/4-inch thickness.
Shape into small rounds.
Arrange on a greased sheet.
Place a small amount of dry cottage cheese
in the center of each and some fruit on top
(pineapple, cherries, cherries, raisins, etc.). Sprinkle with nuts & brush over with
melted butter. Let rise. Wait about 1/2 hour. Bake at 350-deg. F. until bottoms are brown or about 1/2 hour. |
|
Mix all ingredients. Add
as toppings for Kolačky and other Bohemian desserts. |
|
Cream butter and sugar.
Add whole eggs and vanilla extract.
Mix flour and baking powder and alternately add with milk to above,
mixing well each time. In a baking mold shaped as a reclining lamb, grease each side
with 2 tsp. unsalted shortening.
Place the dough in the side of the mold with the lamb's face down. Place toothpicks in the nose, and each
ear. Place the empty side of the mold
on top and tie with a wire to hold both sides together. Make sure that there is a steam escape
hole in the top. Bake at 375-deg. F. for 60 minutes. Then let cool for 20 minutes and lift off the top. When completely cooled the lamb may be
lifted out of the other half of the mold. |
|
Heat milk and then cool to lukewarm. Add yeast. Cream butter
and sugar. Beat in 1 egg at a
time. Add milk, alternating with
flour mixed with salt. Add lemon rind
and vanilla. Pour dough into 2 greased loaf pans. Allow to double in size (about 2 hours). Bake at 350-deg. F. until nicely browned. |
|
Pie Crust: Combine flour, salt and sugar.
Cut in chilled shortening. Then
add milk and form into a ball. Divide into two equal parts, and roll out to fit two large pie
pans. When covering the first layer,
be sure to cut vents into the top with a fork. Custard Filling: Arrange a layer of fruit in unbaked
crust. Beat together and pour over
fruit the following: 1 cup sugar, 1 cup thin cream, 1/4 tsp. vanilla
extract, 2 tablespoons flour, 2 eggs. Bake at 425-deg. F. for 10 minutes. Reduce to 350-deg. F. and bake until fruit is cooked and
custard is well set. |
|
Pie Crust: Combine flour, salt and sugar.
Cut in chilled shortening.
Then add milk and form into a ball.
Divide into two equal parts, and roll out to fit two large pie
pans. When covering the first layer
be sure to cut vents into the top with a fork. Custard: Beat eggs and add remaining ingredients,
mixing well. Pour into pastry-lined
pie tin. Bake at 450-deg. F. for 10 minutes. Then continue baking at 325-deg. F. for 30 minutes or until an
inserted knife comes out clean. |
|
Dough: Scald milk. Add sugar
and salt. Cool to lukewarm. Dissolve yeast in lukewarm water and add
cooled milk. Add 3 cups flour and
beat until smooth. Add shortening and
remaining flour. Knead well and place in a greased bowl. Cover with a cloth and set in warm place
away from drafts. Let rise to double
size (about 3 hours). Roll out dough to 1/2-inch thickness on floured board. Place in well-greased 8 x 8-in. pan. Allow to rise until light. Prick with fork, brush with melted butter
and sprinkle with a mixture of the following: 1/2 cup melted butter, 1/4
cup brown sugar, 1/3 cup flour & 1 tsp. cinnamon. Bake at 350-deg. F. for about 20 to 25 minutes or until browning
on the edges. |
|
Combine milk, shortening and sugar and let cool to
lukewarm. Dissolve yeast in mixture
and add well-beaten eggs. Add flour
and beat thoroughly. Allow to rise in
refrigerator overnight. Roll on lightly floured board to fit two 9 X 9-inch pans. Let rise to double volume. Distribute sliced plums over the dough. Prepare some crumbs
from 1-cup sugar, 1 tbsp. flour, 1 tsp. cinnamon and 1/4 cup butter cut into
the dry mixture. Distribute crumbs
over the plums. Bake at 350-deg. F. for about 30 minutes. |
|
Cream butter and sugar.
Add eggs and beat well. Sift
flour and Baking powder and add to previous alternating with milk. Add chopped nuts and vanilla. Place in two greased and floured tins. Bake at 325-deg. F. for 25 to 30 minutes. |
|
Beat egg yolks and add sugar and almonds. Add flour and Baking powder. Mix well. Roll out and cut into small pieces. Transfer to a greased cookie sheet. Bake at 325-deg. F. for 12 to 15 minutes. |
|
Oriental Almond Cookies
Cream butter and
sugar. Mix in egg, flour, soda, salt
and flavorings. Mix thoroughly. Shape about 1 tbsp.
dough by hand into round cookie.
Place on lightly greased cookie sheet. Brush with egg yolk-water mix.
Insert an almond on top of each. Bake at 325-deg. F. for
25 minutes, and remove immediately. |
|
Beat egg whites, adding sugar gradually. Then add coconut and flour. Drop by tsp. fulls onto greased cookie sheet. Bake at 325-deg. F. for 12 to 15 minutes. |
|
Sift flour with Baking powder and salt. Cut in chilled lard or margarine as for
pie crust. Mix lemon juice, egg yolks
and water. Sprinkle over flour
mixture, blending it in lightly. Divide dough in two parts.
Roll first piece to fit bottom and sides of shallow 9 x 13-inch
pan. Introduce the apple mixture [see
Apple Slices (Fruit)]. Roll the remaining dough to fit the top of the pan, and seal
edges with a fork. Cut steam vents in
the top. Bake at 450-deg. F. for 20 minutes. Reduce heat to 350-deg. F. and bake 30 minutes longer. Top of pie may be iced with a thin layer of powdered sugar. Cut into rectangles to serve. |
|
Remove apple cores and apples into 1/8th slices. Cook water, sugar, salt and cinnamon to
boiling. Add apples and cook for 10
minutes. Blend cornstarch with 1/4-cup cold water, and stir into hot
mixture. Cook 5 minutes longer,
stirring gently. |
|
Mix thoroughly butter, sugar and eggs. In a separate bowl mix cinnamon, cloves, raisins, walnuts and
mixed dried fruits. Add to previous
mixture. Add flour, Baking powder 1
tsp. soda and 1 cup boiled water. Transfer to baking pans and bake in a
low oven (250-300-deg. F.) for 1 & 1/2 hours. |
|
Cream butter and slowly add eggs, sugar and milk. Combine remaining ingredients in a
separate bowl, mixing thoroughly. Then
add to first mixture. Bake at 300-deg. F. for about 2 hours. |
|
Crust: Mix all ingredients with hands to form a
crust. Line baking pan. Filling: Mix all ingredients and add to baking pan
lined with crust. Bake at 350-deg. F. for about one hour. |
|
Sacher Torte (Fred's)
Cream butter and add egg yolks one at a time, beating after each
addition. Add sugar and beat until
light and fluffy. Add melted chocolate
and flour. Beat until well blended. Beat egg whites until stiff, and gently fold into the previous
mixture. Pour into a greased and
floured 8-inch spring form pan. Bake
at 350-deg. F. for one hour. Let cool in pan and take out of pan upside down. Spread a thin layer of raspberry jam over
the surface. Melt the remaining
chocolate, butter & sugar, blend well & spread over the jam. Frost sides of torte with remaining icing. |
|
Crumbly
Mix: Mix flour, brown
sugar and butter together. Spread cut-up fruit in bottom of a greased pan and spread
crumbly mixture over it. Bake at 350-deg. F. for 45 minutes. |
|
Graham Cracker-Pineapple Dessert
Line shallow pan with 1/2 of cracker crumbs. In another bowl pour hot milk over marshmallows and mix until
dissolved. Cool and add whipped
cream, pineapple and crushed nuts. Pour mixture over crumbs, and top with remaining crumbs. Chill for 12 hours before serving. |
|
Combine fruit and water.
Simmer in bowl about 5 min.
Stir in lemon juice. Add mixed
sugar and cornstarch into fruit mixture.
Cook and stir until thickened.
Cool. In a bowl stir together 3 cups flour, 1-cup sugar, baking
powder, salt and cinnamon. Cut in
1-cup butter until crumbly. Combine
eggs, milk & vanilla. Blend into
flour mixture. Spread 1/2 batter into
greased baking pan or pans. Spread cooled fruit over batter. Spoon remaining batter in small mounds over fruit mixture. Combine 1/2-cup sugar & 1/2-cup flour;
cut into 1/4-cup butter until coarsely crumbly. Stir in nuts and spread batter in pan Bake 40-45 min. |
|
Cream together shortening and sugar. Add eggs and vanilla.
Cook over medium heat. Sift together flour, Baking powder, baking soda and salt. Add to creamed mixture alternately with
sour cream (or yogurt). Fold in chopped
apple. Spread batter in greased
baking pan. Combine chopped nuts, brown sugar, cinnamon and 2 tbsp. melted
butter. Sprinkle over batter. Bake at 350-deg. F. for 35 to 40 minutes. Turn cake upside-down so that nuts are on
top. |
|
Sift together flour, sugar, baking powder and salt. Drain crushed pineapple and add liquid to
milk to make 1/2 cup liquid.
Combine beaten egg, pineapple-milk liquid, vanilla and 1/4-cup
safflower oil. Add to flour mixture
and mix well. Pour into greased layer
pan. Cream honey and butter.
Add to crushed cornflakes, coconut and drained pineapple. Mix well and spread atop the batter. Bake at 400-deg. F. for 25 minutes. |
|
Cream butter and sugar until light and fluffy. Add eggs and sifted dry ingredients
alternately with milk and vanilla extract.
Beat until smooth after each addition. Spread in greased and floured pan. Wash blueberries and drain excess liquid. Dust lightly with flour. Sprinkle berries over cake batter. Sift 1/2-cup sugar and 1/2 tsp. cinnamon
over all. Bake at 350-deg. F. for 45 minutes. |
|
Cream butter, sugar and vanilla extract until light and
fluffy. Add eggs one at a time and
beat well. Add sifted dry ingredients
and alternately with fruit juices, mixing until smooth after each addition. Spread in two greased and floured 9-inch cake pans. Bake at 375-deg. F. for 30 minutes. Remove from oven and cool. Icing: Cream 4 tbsp. butter and 2 cups powdered
sugar. Add 1 tsp. lemon or orange
rind and 2-4 tbsp. orange or lemon juice.
Mix well and apply to top of one cake layer; cover with 2nd layer and
spread over entire cake. |
|
Combine pecans, cake mix, pudding, vanilla, eggs and oil, mixing
thoroughly. Transfer to baking pan. Bake at 325-deg. F. for one hour. Glaze: In a separate pan mix butter, water and
sugar. Boil for 5 minutes, stirring
constantly. Remove and add rum. Drizzle over cake. |
|
Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture. Beat well until smooth. Fold in egg whites. Pour into three 8 or 9-inch layer pans lined on bottoms with
paper. Bake at 350-deg. F. 30-40
minutes. Cool and stack cake layers. Frost tops only with Chocolate Frosting or Coconut-Pecan Frosting |
|
Combine evaporated milk, sugar and egg yolks, shortening and
vanilla. Cook and stir over medium heat until thickened (about 12
minutes). Add coconut and chopped pecans.
Beat until thick enough to spread. |
|
Cream butter, sugar and vanilla. Add eggs one at a time mixing thoroughly after each addition. Sift flour, salt and baking powder. Add alternately with milk to previous mixture, mixing
thoroughly after each addition. Bake at 300-deg. F. for one hour in a tube pan, or 350-deg. F.
for one hour in two layer pans. Frost with any kind of frosting (e.g., Chocolate, Coconut-Pecan,
Lemon, etc.) |
|
Cream butter and add salt, fruit rind lemon
juice and water. Add powdered sugar a
little at one time, mixing thoroughly after each addition. |
|
Use
Blender or Electric Mixer Crust
Blend 1 & 1/2 cups vanilla wafer or cookie crumbs with 2 & 1/2
tbsp. melted butter. Press over
bottom and sides of a 9-inch cake pan with removable bottom. Bake a6 350-deg. F. for six minutes, cool. Filling Blend eggs, cheese, sugar and sour cream until smooth. Mix cornstarch and baking powder and add
to cheese mixture with vanilla, butter and lemon peel. Raisins may be added at this time by
stirring into mixture. Spoon filling
into prepared crust. Bake at 325-deg. F. for 60 minutes or until center appears
set. Cool on a rack, cover and
refrigerate. |
|
Cream shortening, sugar, salt, eggs and vanilla. Mix in flour and chocolate syrup and mix
well. Then mix in 1/2 cup nuts. Spoon 1 tablespoon-sized portions onto a greased cookie
sheet. Bake at 350-deg. F. for 20-25
minutes. Frosting: Mix together 6 tbsp. butter,
1 & 1/2 cups sugar and 6 tbsp. milk. Boil for 1/2 minute.
Add 1 & 1/2 cups chocolate chips
and stir. Place frosting on top of each brownie. |
|
Crust: Sift together the flour and 1/2 cup powdered sugar. Cut in shortening until the mixture clings
together. Press in a 13 x 9 x 2-inch
baking pan. Bake at 350-deg. F. until
lightly browned (about 20-25 minutes). Lemon
Filling: Put eggs, granulated sugar and lemon juice in a blender, and
blend until thick and smooth. Sift
1/4 cup flour and baking powder. Add
to blender and blend to combine. Pour
over crust. Bake at 350-deg. F. for 25 minutes. Sprinkle with powdered sugar.
Cool. Cut into bars (about 30). |
|
Cream butter; add sugar, vanilla and egg yolk. Beat until light. Add sifted dry ingredients (sugar, flour, salt, cinnamon). Add 1/2 cup of the nuts. Mix well. Press into 15 x 10 x 1-inch pan. Brush with beaten egg white, and sprinkle with remaining 1/2
cup nuts. Bake at 350-deg. F. for 25-30 minutes. Cut into 2-inch squares while warm |
|
Cream butter, granulated sugar and brown sugar. Add 1 beaten egg and vanilla. Add soda, flour and salt that have been
mixed together. Add 1 tbsp. hot
water. Thoroughly mix all
ingredients. Finally mix in chopped nuts. Drop batter by 1/2 teaspoons onto a greased cookie sheet. Bake at 375-deg. F. for 10-12 minutes. |
|
Blend sugars and cinnamon together. Remove crust from bread and cut into 1-inch slices. Cut each slice into 3 strips. Roll each strip lightly in butter and then sugar and cinnamon
mixture. Place on a cookie sheet.
Bake at 350-deg. F. for 15 minutes. |
|
French Toast (Door County, Wisconsin)
Mix eggs, milk, sugar, vanilla and salt thoroughly. Pour mix over bread, and turn over. Refrigerate overnight. Sauté on both sides slowly in frying pan with butter until
golden brown (12 min. or more). Dust with powdered sugar and erve with cinnamon and sugar, maple
syrup or fruit syrup. |
|
Lemon
Sauce: Melt 1/2-cup butter.
Combine 1/2-cup sugar & 2 tsp. cornstarch. Stir into melted butter. Gradually add 1/4 cup lemon juice &
1/2 tsp. grated lemon peel. Cook,
stirring until sauce boils and thickens.
Set aside. Soufflé: Separate 4 eggs, placing whites in a large
bowl and yolks in a smaller bowl. Beat egg whites with 1/8th tsp. each salt and cream of tartar
until stiff peaks form. Gradually
beat in 1/3rd cup sugar, beating until whites are very stiff. Set aside. Beat egg yolks until lemon colored. Add 2 tbsp. flour and 1 tsp. grated lemon peel. Continue beating until yolks are
thickened. Gently fold yolks into beaten whites. Pour lemon sauce into an 8x10-inch oval baking dish (or another
shallow dish that holds 1 & 1/2 quarts.
Spoon soufflé mixture in 3 large mounds over sauce. Bake at 350-deg. F. for 12-15
minutes. Remove & dust with
powdered sugar. |
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
|
Title
|
FOOTNOTES: