All these recipes were kitchen tested in Bess' little kitchen at 303 Bryan Street. They were taste tested by family and neighbors. You will be proud of each and every one of these dishes you prepare.
Betty
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For Your Sweet Tooth
CLICK PHOTO
Johnny & I are eating pieces from the candy house.
Bryan Street Punch
This is the punch we used at neighborhood gatherings. Bess
ingredients:
1 large frozen lemonade
1 can pineapple juice
2 pkg orange kool aid
32 oz ginger ale
2 c sugar
ingredients:
1 large frozen lemonade
1 can pineapple juice
2 pkg orange kool aid
32 oz ginger ale
2 c sugar
Hallie Mae Major's Punch (served at wedding receptions)
2 doz oranges squeezed
9 lemons squeezed
1 big can pineapple juice
1 can grapefruit juice
4 bottles of ginger ale
extra orange and lemon slices for garnish
Boil to make a syrup:
2 c sugar
2 c water
Chill all ingredients and mix just before serving.
Open House Punch
1 large can pineapple juice
1 large can frozen OJ
1 small can frozen lemonade
1 large bottle gingerale
1 large can frozen OJ
1 small can frozen lemonade
1 large bottle gingerale
Picnic Lemonade or "We've Gone Fishing Lemonade"
1/2 c sugar
1/2 c lemon juice
1 qt jar with twist on lid
Pack the quart jar with ice cubes. Dissolve the sugar in the lemon juice. Pour over the ice cubes. Top jar with lid. Wrap the jar with layers of newspaper. It will take 3 to 4 hours for all the ice to melt. (For pink lemonade, crush some raspberries or strawberries. Add these fruit juices to your lemonade./For FUN, try blueberries or blackberries for blue lemonade.)
1/2 c lemon juice
1 qt jar with twist on lid
Pack the quart jar with ice cubes. Dissolve the sugar in the lemon juice. Pour over the ice cubes. Top jar with lid. Wrap the jar with layers of newspaper. It will take 3 to 4 hours for all the ice to melt. (For pink lemonade, crush some raspberries or strawberries. Add these fruit juices to your lemonade./For FUN, try blueberries or blackberries for blue lemonade.)
Raspberry Tea Punch
3 tea bags
1 1/4 c sugar
1 c raspberry juice (frozen concentrate)
3 c OJ
1 c lemon juice
1 c pineapple juice
1 qt ginger ale
lemon & orange slices for garnish
Pour 1.5 c boiling water over tea bags & steep for 5 minutes.
Boil 1 c water & sugar together to make a syrup.
Combine cooled tea, syrup, & fruit juices. Refrigerate.
Add ginger ale before serving.
1 1/4 c sugar
1 c raspberry juice (frozen concentrate)
3 c OJ
1 c lemon juice
1 c pineapple juice
1 qt ginger ale
lemon & orange slices for garnish
Pour 1.5 c boiling water over tea bags & steep for 5 minutes.
Boil 1 c water & sugar together to make a syrup.
Combine cooled tea, syrup, & fruit juices. Refrigerate.
Add ginger ale before serving.
Spiced Tea
1/2 c instant tea
2 c Tang
2 c sugar
1/2 t powdered cloves
2 t cinnamon
2 oz lemonade mix
Serve 2 t in cup on hot water.
2 c Tang
2 c sugar
1/2 t powdered cloves
2 t cinnamon
2 oz lemonade mix
Serve 2 t in cup on hot water.
CAKES
Flour makes all the difference.
Use a light flour like Martha White or White Lilly.
Ada May's Cake
prep:
preheat 325º
spray pans
ingredients:
1 box Duncan Hines Yellow Butter Cake mix
1/2 c sugar
3/4 c vegetable oil
4 eggs
1 8 oz box of sour cream
Fold the cake mix & sugar together. Beat in eggs and vegetable oil. Blend in sugar & sour cream.
icing for top of cake:
1 c powdered sugar
3 T lemon juice
in between layers icing:
1/2 c brown sugar, some cinnamon, chopped pecans
preheat 325º
spray pans
ingredients:
1 box Duncan Hines Yellow Butter Cake mix
1/2 c sugar
3/4 c vegetable oil
4 eggs
1 8 oz box of sour cream
Fold the cake mix & sugar together. Beat in eggs and vegetable oil. Blend in sugar & sour cream.
icing for top of cake:
1 c powdered sugar
3 T lemon juice
in between layers icing:
1/2 c brown sugar, some cinnamon, chopped pecans
Apple Dumplings
prep:
Prepare your favorite biscuit recipe. Roll out into 7 medium size circles. Melt the butter/add sugar, cinnamon & water/set aside. Preheat oven to 350º
ingredients:
6 apples
1 1/2 c sugar
1 stick butter
1 1/2 c water
1/2 t cinnamon
Finely chop the apples and place equal amounts in each dough circle. Put 2 T sugar in each apple pile. Pull the dough up over the apples and twist. Bake 30 minutes. and remove from oven. Pour the butter/sugar/cinnamon mixture over your dumplings and bake 20 more minutes.
Prepare your favorite biscuit recipe. Roll out into 7 medium size circles. Melt the butter/add sugar, cinnamon & water/set aside. Preheat oven to 350º
ingredients:
6 apples
1 1/2 c sugar
1 stick butter
1 1/2 c water
1/2 t cinnamon
Finely chop the apples and place equal amounts in each dough circle. Put 2 T sugar in each apple pile. Pull the dough up over the apples and twist. Bake 30 minutes. and remove from oven. Pour the butter/sugar/cinnamon mixture over your dumplings and bake 20 more minutes.
Apple Sauce Cake 1
prep:
preheat 325º
spray 9 X 13" pan
ingredients:
2 c flour
1 lb. box brown sugar
2 sticks butter (soft)
1 c applesauce
1 egg
2 t cinnamon
.5 t salt
1 t soda (dissolved in 2 T boiling water)
1 c finely chopped pecans
1 c coconut
(dates would also be good on this cake)
apple slices for garnish
Use a pastry blender to mash the flour, brown sugar, and butter together. Set aside 1 cup of this mixture. To the rest add: applesauce, egg, cinnamon, salt, and the dissolved soda. Pour this batter into the 9 X 13" pan.
To the set aside 1 c flour/b sugar/butter add: pecans and coconut. Spread on top of cake batter. Garnish with apple slices. Bake 50 minutes.
preheat 325º
spray 9 X 13" pan
ingredients:
2 c flour
1 lb. box brown sugar
2 sticks butter (soft)
1 c applesauce
1 egg
2 t cinnamon
.5 t salt
1 t soda (dissolved in 2 T boiling water)
1 c finely chopped pecans
1 c coconut
(dates would also be good on this cake)
apple slices for garnish
Use a pastry blender to mash the flour, brown sugar, and butter together. Set aside 1 cup of this mixture. To the rest add: applesauce, egg, cinnamon, salt, and the dissolved soda. Pour this batter into the 9 X 13" pan.
To the set aside 1 c flour/b sugar/butter add: pecans and coconut. Spread on top of cake batter. Garnish with apple slices. Bake 50 minutes.
Apple Sauce Cake 2
prep:
preheat 350º
spray 13 X 9 pan
ingredients:
.66 c sugar
.5 c brown sugar
.25 c vegetable oil
3 egg whites
.66 c flour
.66 c whole wheat flour
.5 c oat bran
1.5 t baking soda
1 t cinnamon
.5 t allspice or nutmeg
3c shredded unpeeled apples (no core or seeds)
Combine both sugars, oil & egg whites. Beat with a wooden spoon. Fold in both flours, bran, soda, and spices. Mix in your apples. Bake 25 - 30. Sift powder sugar on top once your cake is cool.
preheat 350º
spray 13 X 9 pan
ingredients:
.66 c sugar
.5 c brown sugar
.25 c vegetable oil
3 egg whites
.66 c flour
.66 c whole wheat flour
.5 c oat bran
1.5 t baking soda
1 t cinnamon
.5 t allspice or nutmeg
3c shredded unpeeled apples (no core or seeds)
Combine both sugars, oil & egg whites. Beat with a wooden spoon. Fold in both flours, bran, soda, and spices. Mix in your apples. Bake 25 - 30. Sift powder sugar on top once your cake is cool.
Berta's Cake
prep:
preheat 350º
spray cake pans
ingredients:
2 c flour
5/4 c sweetener (3/4 c sugar + 2/4 karo syrup)
1 stick butter (soft)
2 eggs
3 t baking powder
2/3 c buttermilk
1 t vanilla
Put flour & sweetener, butter, and milk in mixer & blend. Sprinkle with baking powder. Add eggs. Blend till smooth. Bake 30-45 minutes (till toothpick comes out clean). Ice with favorite icing.
preheat 350º
spray cake pans
ingredients:
2 c flour
5/4 c sweetener (3/4 c sugar + 2/4 karo syrup)
1 stick butter (soft)
2 eggs
3 t baking powder
2/3 c buttermilk
1 t vanilla
Put flour & sweetener, butter, and milk in mixer & blend. Sprinkle with baking powder. Add eggs. Blend till smooth. Bake 30-45 minutes (till toothpick comes out clean). Ice with favorite icing.
Bess' Blueberry Cake
prep
preheat 350º
spray & flour dust a 9" tube pan
ingredients:
1 c sugar
2 1/2 c flour (hold out the 1/2 c)
2 1/2 t cream of tartar
2 t baking soda
1/2 c milk
1 egg
4 T melted butter
1 pt blueberries
prep:
mix dry ingredients (hold out 1/2 c flour)
work in butter & milk
add egg
mix your 1/2 c flour with your blueberries
add these blueberries to the batter
Bake: 350º for 1 hour, test with toothpick
Let Rest: set the cake out for 15 minutes before removing from the bunt pan. Dust with powdered sugar.
preheat 350º
spray & flour dust a 9" tube pan
ingredients:
1 c sugar
2 1/2 c flour (hold out the 1/2 c)
2 1/2 t cream of tartar
2 t baking soda
1/2 c milk
1 egg
4 T melted butter
1 pt blueberries
prep:
mix dry ingredients (hold out 1/2 c flour)
work in butter & milk
add egg
mix your 1/2 c flour with your blueberries
add these blueberries to the batter
Bake: 350º for 1 hour, test with toothpick
Let Rest: set the cake out for 15 minutes before removing from the bunt pan. Dust with powdered sugar.
Bridegroom's Wedding Cake
prep:
preheat 350º
spray two 9" cake pans
ingredients:
4 square unsweetened chocolate
1 c whole milk
1 c flour
1/8 t salt
1 t baking powder
5 eggs separated
2 c sugar
1.5 t vanilla
*Melt the chocolate in milk using a double boiler. Stir till smooth, set aside.
*Sift the dry ingredients together and set aside.
*Beat the egg yolks and sugar with electric mixer. Add the melted chocolate & milk. Add the vanilla.
*Gradually add the flour to this mixture by hand with a spatula. Set aside.
*Beat the egg whites till peaks form. Slowly add these egg white to the batter.
Pour your batter into your cake pans. Place them in the middle of the oven for 30-35 minutes. Let the cake rest 5 - 10 minutes before removing from pans. Let cool completely before icing with Dark Chocolate Mousse Fillng (see below).
preheat 350º
spray two 9" cake pans
ingredients:
4 square unsweetened chocolate
1 c whole milk
1 c flour
1/8 t salt
1 t baking powder
5 eggs separated
2 c sugar
1.5 t vanilla
*Melt the chocolate in milk using a double boiler. Stir till smooth, set aside.
*Sift the dry ingredients together and set aside.
*Beat the egg yolks and sugar with electric mixer. Add the melted chocolate & milk. Add the vanilla.
*Gradually add the flour to this mixture by hand with a spatula. Set aside.
*Beat the egg whites till peaks form. Slowly add these egg white to the batter.
Pour your batter into your cake pans. Place them in the middle of the oven for 30-35 minutes. Let the cake rest 5 - 10 minutes before removing from pans. Let cool completely before icing with Dark Chocolate Mousse Fillng (see below).
Bridemaids' Dream Cake
prep:
preheat 325º
spray 10" tube pan or 12 " spring form pan
ingredients:
3 c flour
.25 t salt
1.33 t baking powder
2 sticks butter
2.75 c sugar
6 eggs
1 c cream
.5 t almond extract
1 t vanilla extract
.25 grated blanched almonds
1 c chopped slivered almonds
1 c blanched pistachio nuts
Combine flour, salt & baking powder. Set aside.
Cream the butter & sugar. Add egg yolks & set aside. Combine the nuts & toss with spoonful of the flour. Set aside.
Whisk the remaining flour into the butter mixture by hand for a lighter cake. Blend in the almond extract, vanilla extract and nuts.
Now beat the egg whites until they hold a stiff peak. Gently fold 1/3 into the batter. Then add the remaining 2/3. Bake for about 1.5 hours. Test with a toothpick. Let cool 10 to 20 minutes before removing from cake pans. Let cool completely before icing.
Optional: .5 c coconut added to the batter will make a more moist cake.
preheat 325º
spray 10" tube pan or 12 " spring form pan
ingredients:
3 c flour
.25 t salt
1.33 t baking powder
2 sticks butter
2.75 c sugar
6 eggs
1 c cream
.5 t almond extract
1 t vanilla extract
.25 grated blanched almonds
1 c chopped slivered almonds
1 c blanched pistachio nuts
Combine flour, salt & baking powder. Set aside.
Cream the butter & sugar. Add egg yolks & set aside. Combine the nuts & toss with spoonful of the flour. Set aside.
Whisk the remaining flour into the butter mixture by hand for a lighter cake. Blend in the almond extract, vanilla extract and nuts.
Now beat the egg whites until they hold a stiff peak. Gently fold 1/3 into the batter. Then add the remaining 2/3. Bake for about 1.5 hours. Test with a toothpick. Let cool 10 to 20 minutes before removing from cake pans. Let cool completely before icing.
Optional: .5 c coconut added to the batter will make a more moist cake.
Butternut Cake
prep
preheat 350º
grease & dust cake pans
ingredients
2 3/4 c flour
3/4 t salt
3 1/2 t baking powder
1 stick soft butter
1 t. vanilla
1 1/2 c sugar
3 eggs
1 c cream
1 c chopped pecans
Cream butter and sugar. Blend in eggs. Blend in dry ingredients. Add cream, vanilla, and nuts. Bake 30 - 35 minutes. Ice with Maple Frosting.
preheat 350º
grease & dust cake pans
ingredients
2 3/4 c flour
3/4 t salt
3 1/2 t baking powder
1 stick soft butter
1 t. vanilla
1 1/2 c sugar
3 eggs
1 c cream
1 c chopped pecans
Cream butter and sugar. Blend in eggs. Blend in dry ingredients. Add cream, vanilla, and nuts. Bake 30 - 35 minutes. Ice with Maple Frosting.
Carrot Cake 1
preheat: 325º
Spray two cake pans, line bottom with wax paper
ingredients:
4 eggs
1.25 c oil
2 c sugars
.5 t salt
2.5 c flour
.33 c water
2.5 t baking powder
3 t baking soda
1 t cinnamon
.5 t nutmeg
.5 cloves
3 c grated carrots
1.5 t grated orange rind
1 c chopped pecans
Combine oil, sugar and eggs. Sift dry ingredients together. Blend dry ingredients with egg mixture. Add carrots & pecans. Bake 45 minutes. Remove cakes immediately to cool on wire rack. Use a cream cheese frosting.
Spray two cake pans, line bottom with wax paper
ingredients:
4 eggs
1.25 c oil
2 c sugars
.5 t salt
2.5 c flour
.33 c water
2.5 t baking powder
3 t baking soda
1 t cinnamon
.5 t nutmeg
.5 cloves
3 c grated carrots
1.5 t grated orange rind
1 c chopped pecans
Combine oil, sugar and eggs. Sift dry ingredients together. Blend dry ingredients with egg mixture. Add carrots & pecans. Bake 45 minutes. Remove cakes immediately to cool on wire rack. Use a cream cheese frosting.
Carrot Cake 2
preheat oven: 350º
line three (3) 9" round cake pans w/wax paper
spray & flour the wax paper & sides of pans
ingredients:
2 c flour
2 t baking soda
1/2 t salt
3 eggs
2 c sugar
3/4 c vegetable oil
3/4 buttermilk
2 t vanilla extract
1 can crushed pineapple (8 oz)
1 can flaked coconut (3.5 oz)
1 c chopped pecans
prep:
combine dry ingredients
beat eggs with sugar, veg oil, buttermilk & vanilla
fold in dry ingredients
fold in pineapple, coconut, and pecans
pour a third of batter into each can pan
bake at 350º for 25 - 30 minutes
* remove from oven, drizzle each top with Buttermilk Glaze & let rest for 15 minutes before removing from pans
* let each piece cool completely, then ice between layers with Cream Cheese Frosting
line three (3) 9" round cake pans w/wax paper
spray & flour the wax paper & sides of pans
ingredients:
2 c flour
2 t baking soda
1/2 t salt
3 eggs
2 c sugar
3/4 c vegetable oil
3/4 buttermilk
2 t vanilla extract
1 can crushed pineapple (8 oz)
1 can flaked coconut (3.5 oz)
1 c chopped pecans
prep:
combine dry ingredients
beat eggs with sugar, veg oil, buttermilk & vanilla
fold in dry ingredients
fold in pineapple, coconut, and pecans
pour a third of batter into each can pan
bake at 350º for 25 - 30 minutes
* remove from oven, drizzle each top with Buttermilk Glaze & let rest for 15 minutes before removing from pans
* let each piece cool completely, then ice between layers with Cream Cheese Frosting
Catskinner Cake
prep:
preheat 350º
spray 9 X 13 pan
ingredients:
2 c flour
2 t baking soda
1/2 t salt
2 c sugar
1 c coconut
3/4 c buttermilk
3/4 c vegetable oil
3 large eggs
2 t vanilla
8 oz crushed pineapple (drained)
1 c finely chopped pecans
Combine first 9 ingredients in a large mixing bowl. Stir in pineapple & nuts. Pour batter into greased pan. Bake for 40 - 45 minutes. Prick cake at 1 inch intervals with a fork.
topping:
1 c sugar
1 stick butter
3 T light corn syrup
1/2 t vanilla
In sauce pan combine first 3 ingredients over medium heat. Boil, stirring constantly for 5 minutes. Remove from heat and add vanilla. Pour warm frosting over warm cake.
preheat 350º
spray 9 X 13 pan
ingredients:
2 c flour
2 t baking soda
1/2 t salt
2 c sugar
1 c coconut
3/4 c buttermilk
3/4 c vegetable oil
3 large eggs
2 t vanilla
8 oz crushed pineapple (drained)
1 c finely chopped pecans
Combine first 9 ingredients in a large mixing bowl. Stir in pineapple & nuts. Pour batter into greased pan. Bake for 40 - 45 minutes. Prick cake at 1 inch intervals with a fork.
topping:
1 c sugar
1 stick butter
3 T light corn syrup
1/2 t vanilla
In sauce pan combine first 3 ingredients over medium heat. Boil, stirring constantly for 5 minutes. Remove from heat and add vanilla. Pour warm frosting over warm cake.
Cherry-Pineapple Nut Cake
preheat: 350º
Spray a 9 X 13 inch pan
ingredients:
20 oz can of crushed pineapple
21 oz can of cherry pie filling
1 yellow cake mix
3 oz chopped pecans
1 stick butter (cold)
Spread crushed pineapples over pan. Spoon the cherry pie filling on next. Sprinkle the cake mix over evenly. Top with chopped nuts. Slice the butter as thin as possible. Lay evenly over the nuts. Bake for 50 minutes.
Spray a 9 X 13 inch pan
ingredients:
20 oz can of crushed pineapple
21 oz can of cherry pie filling
1 yellow cake mix
3 oz chopped pecans
1 stick butter (cold)
Spread crushed pineapples over pan. Spoon the cherry pie filling on next. Sprinkle the cake mix over evenly. Top with chopped nuts. Slice the butter as thin as possible. Lay evenly over the nuts. Bake for 50 minutes.
Chocolate Cake
prep:
preheat 350º
spray pans
ingredients:
2 c sugar
1 stick butter
2 eggs
2 c flour
2 t baking powder
1/2 t salt
4 oz chocolate melted
1 1/2 c whole milk
3/4 c chopped pecans
1 t vanilla
Sift flour, baking powder, and salt. Set aside.
Cream butter and sugar. Add melted chocolate. Add eggs.
Blend in flour mixture. Fold in milk. Add nuts & vanilla.
Bake 50 minutes.
Frosting:
1.5 oz chocolate melted
1/2 stick butter
1/2 t salt
1 t vanilla
3/4 c chopped pecans
box of powdered sugar
preheat 350º
spray pans
ingredients:
2 c sugar
1 stick butter
2 eggs
2 c flour
2 t baking powder
1/2 t salt
4 oz chocolate melted
1 1/2 c whole milk
3/4 c chopped pecans
1 t vanilla
Sift flour, baking powder, and salt. Set aside.
Cream butter and sugar. Add melted chocolate. Add eggs.
Blend in flour mixture. Fold in milk. Add nuts & vanilla.
Bake 50 minutes.
Frosting:
1.5 oz chocolate melted
1/2 stick butter
1/2 t salt
1 t vanilla
3/4 c chopped pecans
box of powdered sugar
Chocolate Caramel Cake
prep
preheat to box directions
spray 9 x 13 cake pan
ingredients
1 devil's food cake mix
.5 c sweetened condensed milk
caramel ice cream topping
3 chocolate covered toffee bars (chop coarsely)
frozen whipped topping (thawed)
1 Bake the cake according to package directions for 9 x 13 cake pan. Cut slits across the top of the cake. Don't cut all the way to the bottom.
2 In double boiler, combine condensed milk and caramel topping. Stir till smooth and creamy. Slowly pour the warm topping over the warm cake. Let it sink in. Sprinkle with crushed toffee bars while cake is warm. Let cool.
3 Once cake is cool, cut into serving pieces. Top each piece with whipped topping, more toffee bar pieces and caramel topping sauce. Refrigerate. Serve cold.
preheat to box directions
spray 9 x 13 cake pan
ingredients
1 devil's food cake mix
.5 c sweetened condensed milk
caramel ice cream topping
3 chocolate covered toffee bars (chop coarsely)
frozen whipped topping (thawed)
1 Bake the cake according to package directions for 9 x 13 cake pan. Cut slits across the top of the cake. Don't cut all the way to the bottom.
2 In double boiler, combine condensed milk and caramel topping. Stir till smooth and creamy. Slowly pour the warm topping over the warm cake. Let it sink in. Sprinkle with crushed toffee bars while cake is warm. Let cool.
3 Once cake is cool, cut into serving pieces. Top each piece with whipped topping, more toffee bar pieces and caramel topping sauce. Refrigerate. Serve cold.
Chocolate Cream Cake (soft)
prep:
preheat 350º
spray 9 x 13 pan
ingredients:
1 c boiling water
2 sq. Bakers' bitter chocolate
1 stick butter
1 t vanilla
1 3/4 c brown sugar
2 eggs
2 c flour
1 t soda
1/4 t salt
1/2 c sour cream
powdered sugar
Bake for 35 minutes. Let cool. Dust with powdered sugar.
preheat 350º
spray 9 x 13 pan
ingredients:
1 c boiling water
2 sq. Bakers' bitter chocolate
1 stick butter
1 t vanilla
1 3/4 c brown sugar
2 eggs
2 c flour
1 t soda
1/4 t salt
1/2 c sour cream
powdered sugar
Bake for 35 minutes. Let cool. Dust with powdered sugar.
Chocolate Ice Box Cake
prep:
spray 10 X 5 pan
slice the Pound Cake into thin slices
separate your eggs into yolks & whites
preheat 350º
ingredients:
7 oz pkg semi sweet chocolate
2 T sugar
3 T cold water
3 eggs
1 c heavy cream
1 t vanilla
1 store bought Pound Cake
Melt the chocolate in a double boiler. Add the sugar and water. Remove from heat, let cool some, then stir in egg yolks. Set aside. Now whip the egg whites separately, then add them to the cooled chocolate. Fold in whipped cream and vanilla. Arrange the thin slices of pound cake to cover bottom of pan. Pour enough of your chocolate sauce to cover the cake slices. Repeat till all the cake slices and chocolate have filled the pan.
Chill in your refrigerator for 24 hours. Bake for no more than 30 minutes.
spray 10 X 5 pan
slice the Pound Cake into thin slices
separate your eggs into yolks & whites
preheat 350º
ingredients:
7 oz pkg semi sweet chocolate
2 T sugar
3 T cold water
3 eggs
1 c heavy cream
1 t vanilla
1 store bought Pound Cake
Melt the chocolate in a double boiler. Add the sugar and water. Remove from heat, let cool some, then stir in egg yolks. Set aside. Now whip the egg whites separately, then add them to the cooled chocolate. Fold in whipped cream and vanilla. Arrange the thin slices of pound cake to cover bottom of pan. Pour enough of your chocolate sauce to cover the cake slices. Repeat till all the cake slices and chocolate have filled the pan.
Chill in your refrigerator for 24 hours. Bake for no more than 30 minutes.
Chocolate Pound Cake
prep:
preheat 325º
spray tube pan
ingredients:
3 sticks butter (soft)
3 c sugar
5 eggs
1 t vanilla extract
3 c flour
.5 t baking powder
.5 t salt
4 T cocoa
1 c whole milk or cream
Cream butter & sugar. Add eggs and vanilla. Combine dry ingredients and fold into batter. Alternate with cream till all is well blended. Bake for 80 minutes.
preheat 325º
spray tube pan
ingredients:
3 sticks butter (soft)
3 c sugar
5 eggs
1 t vanilla extract
3 c flour
.5 t baking powder
.5 t salt
4 T cocoa
1 c whole milk or cream
Cream butter & sugar. Add eggs and vanilla. Combine dry ingredients and fold into batter. Alternate with cream till all is well blended. Bake for 80 minutes.
Chocolate Syrup Cake
prep
preheat 350º
grease and dust 2 cake pans
ingredients
2 sticks of butter (soft)
1 c sugar
4 eggs
1 lb can chocolate syrup
1 c flour
1 t baking soda
1 t vanilla
Sift dry ingredients (flour, baking soda) Cream butter & sugar. Add eggs one at a time, blend well. Add the chocolate syrup & vanilla. Add dry ingredients. Bake for 35 minutes.
preheat 350º
grease and dust 2 cake pans
ingredients
2 sticks of butter (soft)
1 c sugar
4 eggs
1 lb can chocolate syrup
1 c flour
1 t baking soda
1 t vanilla
Sift dry ingredients (flour, baking soda) Cream butter & sugar. Add eggs one at a time, blend well. Add the chocolate syrup & vanilla. Add dry ingredients. Bake for 35 minutes.
Christmas Gift: Apple in a Jar Cakes
prep:
8 wide mouth pint canning jars (Kerr-Ball)
preheat 325º
grease inside of jars
ingredients:
2/3 c butter (soft)
2 2/3c sugar
4 eggs
1 t cinnamon
2 t baking soda
1 1/2 t salt
1/2 t baking powder
1/2 t nutmeg
3 c flour
2/3 c water
3 c peeled & grated apple
2/3 c finely chopped pecans
Cream the butter & sugar. Add eggs. Fold in dry ingredients. Mix in water, apple & pecans. Pour equal amounts of batter into each jar. Each jar should be about 1/2 full. Place jars on center rack. Do not put the jars in a pan or on a baking sheet, put them directly on the oven rack. Do not open the oven door until the 45 minutes are up.
While the cakes are baking, boil your lids 10 - 14 minutes. As soon as the cakes are done, take them out of the oven, one at a time, wipe the jar rims off and put the hot lids on tight.
These make a cute Christmas gift or dinner party favor.
8 wide mouth pint canning jars (Kerr-Ball)
preheat 325º
grease inside of jars
ingredients:
2/3 c butter (soft)
2 2/3c sugar
4 eggs
1 t cinnamon
2 t baking soda
1 1/2 t salt
1/2 t baking powder
1/2 t nutmeg
3 c flour
2/3 c water
3 c peeled & grated apple
2/3 c finely chopped pecans
Cream the butter & sugar. Add eggs. Fold in dry ingredients. Mix in water, apple & pecans. Pour equal amounts of batter into each jar. Each jar should be about 1/2 full. Place jars on center rack. Do not put the jars in a pan or on a baking sheet, put them directly on the oven rack. Do not open the oven door until the 45 minutes are up.
While the cakes are baking, boil your lids 10 - 14 minutes. As soon as the cakes are done, take them out of the oven, one at a time, wipe the jar rims off and put the hot lids on tight.
These make a cute Christmas gift or dinner party favor.
Cinnamon Coffee Cake
prep
preheat 350º
spray bunt pan
ingredients
1 stick butter
1 c sugar
2 eggs
1 c sour cream
2 c flour
.5 t soda
1.5 baking powder
1 t vanilla
.5 c chopped nuts
2 T sugar
2 t ground cinnamon
Cream butter & sugar. Add eggs, blend in sour cream. Sift all dry ingredients together. Blend dry ingredients into mixture. Add vanilla. Pour half of batter into prepared pan.
Combine nuts, 2 T sugar, and cinnamon. Sprinkle half of cinnamon mix over batter. Spoon in remaining batter & top with remaining cinnamon mix. Bake for 50 minutes.
preheat 350º
spray bunt pan
ingredients
1 stick butter
1 c sugar
2 eggs
1 c sour cream
2 c flour
.5 t soda
1.5 baking powder
1 t vanilla
.5 c chopped nuts
2 T sugar
2 t ground cinnamon
Cream butter & sugar. Add eggs, blend in sour cream. Sift all dry ingredients together. Blend dry ingredients into mixture. Add vanilla. Pour half of batter into prepared pan.
Combine nuts, 2 T sugar, and cinnamon. Sprinkle half of cinnamon mix over batter. Spoon in remaining batter & top with remaining cinnamon mix. Bake for 50 minutes.
Coconut Pound Cake
preheat: 275º
Spray a 10" tube pan
ingredients:
3 sticks butter (soft)
3 c sugar
6 eggs
3 c flour
.25 t salt
1 c evaporated milk
1 t vanilla extract
prep:
Cream the butter & sugar
Add eggs
Blend in flour & salt
Blend in milk
Blend in coconut & vanilla
Bake for 1 hour & 30 minutes
Let cool, dust with powdered sugar
Spray a 10" tube pan
ingredients:
3 sticks butter (soft)
3 c sugar
6 eggs
3 c flour
.25 t salt
1 c evaporated milk
1 t vanilla extract
prep:
Cream the butter & sugar
Add eggs
Blend in flour & salt
Blend in milk
Blend in coconut & vanilla
Bake for 1 hour & 30 minutes
Let cool, dust with powdered sugar
Coffee Cake
prep:
preheat 350º
spray 9 x 9 pan
ingredients:
1 egg
1/2 c sugar
1/2 c whole milk
2 T vegetable oil
1 c flour
2 t baking powder
pinch salt
Topping:
heaping T of soft butter
1 T flour
1 t cinnamon
1/4 c brown sugar
1/2 c finely chopped pecans
Put on the cake batter before baking.
Bake for 25 minutes. Use toothpick test.
preheat 350º
spray 9 x 9 pan
ingredients:
1 egg
1/2 c sugar
1/2 c whole milk
2 T vegetable oil
1 c flour
2 t baking powder
pinch salt
Topping:
heaping T of soft butter
1 T flour
1 t cinnamon
1/4 c brown sugar
1/2 c finely chopped pecans
Put on the cake batter before baking.
Bake for 25 minutes. Use toothpick test.
Coffee Crumb Cake
prep:
preheat 400º
spray 8" pan
ingredients for cake:
1.5 c flour
2 t baking powder
.66 c sugar
.5 t salt
1 stick soft butter
.5 c whole milk
1 egg
*Sift flour, baking, and salt together.
*Cream butter & sugar
*Blend in milk & egg to butter/sugar mix
*Fold in dry ingredients
Pour this batter into 8" pan
ingredients for Crumb topping:
3 T soft butter
7 T flour
.25 c brown sugar
.75 t cinnamon
Combine these four ingredients and spoon over top of cake batter.
Bake for 40 minutes.
preheat 400º
spray 8" pan
ingredients for cake:
1.5 c flour
2 t baking powder
.66 c sugar
.5 t salt
1 stick soft butter
.5 c whole milk
1 egg
*Sift flour, baking, and salt together.
*Cream butter & sugar
*Blend in milk & egg to butter/sugar mix
*Fold in dry ingredients
Pour this batter into 8" pan
ingredients for Crumb topping:
3 T soft butter
7 T flour
.25 c brown sugar
.75 t cinnamon
Combine these four ingredients and spoon over top of cake batter.
Bake for 40 minutes.
Cranberry Glazed Cheesecake (no bake)
prep:
This cheesecake is best if prepared the day before serving it.
crust ingredients:
1.5 c graham cracker crumbs
1/3 c brown sugar
1/2 t cinnamon
2/3 c melted butter
filling ingredients:
two 8 oz pkgs soft cream cheese
1/4 c brown sugar
1/3 c cream
8 oz white chocolate chips (melted/sightly cooled)
1/2 to 1 c jellied cranberry sauce
Make cake's crust: Mix sugar and cinnamon with the cracker crumbs. Pour in melted butter, and mix with a fork until evenly distributed throughout the mixture. Press onto the bottom and sides of a 10" pie plate. Cover and refrigerate (about 30 minutes).
Make filling: Beat the cream cheese with an electric mixer until smooth, 2 or 3 minutes. Add brown sugar and blend in well. Add the cream at high speed for 2 - 3 minutes. Pour in the cooled melted white chocolate, and blend well at low speed for about 2 minutes. Pour this mixture into pie crust. Refrigerate for 1 hour.
Topping: In a heavy sauce pan over low heat, melt the cranberry sauce, stirring. Spread melted cranberry sauce over set cheesecake pie. Let it sit in the refrigerator at least 4 hours before serving.
This cheesecake is best if prepared the day before serving it.
crust ingredients:
1.5 c graham cracker crumbs
1/3 c brown sugar
1/2 t cinnamon
2/3 c melted butter
filling ingredients:
two 8 oz pkgs soft cream cheese
1/4 c brown sugar
1/3 c cream
8 oz white chocolate chips (melted/sightly cooled)
1/2 to 1 c jellied cranberry sauce
Make cake's crust: Mix sugar and cinnamon with the cracker crumbs. Pour in melted butter, and mix with a fork until evenly distributed throughout the mixture. Press onto the bottom and sides of a 10" pie plate. Cover and refrigerate (about 30 minutes).
Make filling: Beat the cream cheese with an electric mixer until smooth, 2 or 3 minutes. Add brown sugar and blend in well. Add the cream at high speed for 2 - 3 minutes. Pour in the cooled melted white chocolate, and blend well at low speed for about 2 minutes. Pour this mixture into pie crust. Refrigerate for 1 hour.
Topping: In a heavy sauce pan over low heat, melt the cranberry sauce, stirring. Spread melted cranberry sauce over set cheesecake pie. Let it sit in the refrigerator at least 4 hours before serving.
Decadent Fudge Cake
prep
preheat 300º
spray a bunt pan
ingredients
2 sticks soft butter
1.5 c sugar
4 eggs
.5 t baking powder
1 c buttermilk
2.5 c flour
2 bars sweet baking chocolate (melted)
.33 c chocolate syrup
2 t vanilla extract
4 oz white chocolate
2 T + 2 t shortening
Cream butter & sugar. Add eggs. Set aside. Dissolve soda in buttermilk. Add to creamed mixture. Blend in flour. Add chocolate chips, chocolate syrup, and vanilla. Spoon batter into bunt pan. Bake 1 hour + 25 - 35 minutes. Let cool.
Combine 4 oz chopped white chocolate & 2 T shortening in a double boiler. Bring to a boil. Reduce heat. Let cool. Drizzle over top of cake. Let set. Melt the remaining chocolate chips & 2 t shortening. Let cool and drizzle over top of cake.
preheat 300º
spray a bunt pan
ingredients
2 sticks soft butter
1.5 c sugar
4 eggs
.5 t baking powder
1 c buttermilk
2.5 c flour
2 bars sweet baking chocolate (melted)
.33 c chocolate syrup
2 t vanilla extract
4 oz white chocolate
2 T + 2 t shortening
Cream butter & sugar. Add eggs. Set aside. Dissolve soda in buttermilk. Add to creamed mixture. Blend in flour. Add chocolate chips, chocolate syrup, and vanilla. Spoon batter into bunt pan. Bake 1 hour + 25 - 35 minutes. Let cool.
Combine 4 oz chopped white chocolate & 2 T shortening in a double boiler. Bring to a boil. Reduce heat. Let cool. Drizzle over top of cake. Let set. Melt the remaining chocolate chips & 2 t shortening. Let cool and drizzle over top of cake.
Dolly Madison Cake
prep:
preheat 350º
spray 4 cake pans
ingredients:
8 egg whites
1 c butter
2 1/2 c sugar
1 c milk
3/4 c corn starch
3 c flour
2 1/2 t vanilla
Beat egg whites till stiff. Put aside.
Cream butter & sugar. Add milk.
Add corn starch & flour to the beaten eggs. Add vanilla.
Divide batter equally between 4 pans. Bake 30 - 35 minutes.
Cool. Good with Caramel, White, or Chocolate icing.
preheat 350º
spray 4 cake pans
ingredients:
8 egg whites
1 c butter
2 1/2 c sugar
1 c milk
3/4 c corn starch
3 c flour
2 1/2 t vanilla
Beat egg whites till stiff. Put aside.
Cream butter & sugar. Add milk.
Add corn starch & flour to the beaten eggs. Add vanilla.
Divide batter equally between 4 pans. Bake 30 - 35 minutes.
Cool. Good with Caramel, White, or Chocolate icing.
Eggless Cake (Granny/Bettie Lander Hopson)
prep:
preheat 350º
spray pans
ingredients:
5 c flour
2 c sugar
2 1/2 c buttermilk
1 c butter
1 c jam
2 t soda (dissolve in buttermilk)
3 t cinnamon
3 t allspice
1 t nutmeg
3 t cocoa
1 t vanilla
(alternate recipe: drop the cocoa and replace with 1 t ground cloves) Bake 25 - 35 minutes. Use the toothpick test.
preheat 350º
spray pans
ingredients:
5 c flour
2 c sugar
2 1/2 c buttermilk
1 c butter
1 c jam
2 t soda (dissolve in buttermilk)
3 t cinnamon
3 t allspice
1 t nutmeg
3 t cocoa
1 t vanilla
(alternate recipe: drop the cocoa and replace with 1 t ground cloves) Bake 25 - 35 minutes. Use the toothpick test.
English Walnut Chocolate Chip Pie
prep
preheat 350º
ingredients
1 c sugar
.25 c flour
2 eggs
1 stick butter
1 c chopped walnut pieces
1 c chocolate chips
1 oz bourbon
a 9" pie shell
Combine sugar and flour. Beat eggs. Add to sugar mixture. Melt butter. Slowly add to sugar mixture so eggs don't cook. Add walnut pieces, chocolate chips, and bourbon. Pour into unbaked pie shell. Bake 50 minutes.
preheat 350º
ingredients
1 c sugar
.25 c flour
2 eggs
1 stick butter
1 c chopped walnut pieces
1 c chocolate chips
1 oz bourbon
a 9" pie shell
Combine sugar and flour. Beat eggs. Add to sugar mixture. Melt butter. Slowly add to sugar mixture so eggs don't cook. Add walnut pieces, chocolate chips, and bourbon. Pour into unbaked pie shell. Bake 50 minutes.
Four Cup Cake
prep:
preheat 350º
grease tube pan
ingredients:
1 c self rising flour
1 c sugar
1 c eggs (about 4 eggs)
1 c butter
1 t vanilla
Combine flour and sugar, add eggs, butter and flavoring. Beat for 2 to 3 minutes. Bake in tube pan. Needs no icing. Bake about 50 minutes. Use the toothpick test. Doesn't need icing.
preheat 350º
grease tube pan
ingredients:
1 c self rising flour
1 c sugar
1 c eggs (about 4 eggs)
1 c butter
1 t vanilla
Combine flour and sugar, add eggs, butter and flavoring. Beat for 2 to 3 minutes. Bake in tube pan. Needs no icing. Bake about 50 minutes. Use the toothpick test. Doesn't need icing.
Fudge Cake from U.L. Major
prep:
preheat 350º
spray a 9 X 9 pan
ingredients:
1 c sugar
1 stick butter (soft)
1/2 c cocoa
1/2 c flour
1/2 t baking powder
1 c finely chopped pecans
1 t vanilla
2 eggs
Cream butter & sugar. Add cocoa, eggs, flour, baking powder, vanills & nuts. Bake till cake begins to fall. Let cool completely and remove from pan. Sprinkle with powdered sugar.
Frosting:
3 c sugar
1/4 c white corn syrup
3 squares bitter chocolate (melted)
1 T butter
1 c whole milk or cream
Boil all together, stirring until soft ball stage. Remove from heat and beat till creamy & will hold a peak. Add vanilla. If too thick, thin with a few drops water.
preheat 350º
spray a 9 X 9 pan
ingredients:
1 c sugar
1 stick butter (soft)
1/2 c cocoa
1/2 c flour
1/2 t baking powder
1 c finely chopped pecans
1 t vanilla
2 eggs
Cream butter & sugar. Add cocoa, eggs, flour, baking powder, vanills & nuts. Bake till cake begins to fall. Let cool completely and remove from pan. Sprinkle with powdered sugar.
Frosting:
3 c sugar
1/4 c white corn syrup
3 squares bitter chocolate (melted)
1 T butter
1 c whole milk or cream
Boil all together, stirring until soft ball stage. Remove from heat and beat till creamy & will hold a peak. Add vanilla. If too thick, thin with a few drops water.
Fudgy Chocolate Layer Cake
prep
preheat 350º
spray cake pans
ingredients
1.75 c flour
1 c unsweetened cocoa powder
1.25 t baking soda
1/8 t salt
1.5 stick soft butter
.66 c brown sugar
2 large eggs
2 t vanilla
1.5 c buttermilk
1 c chopped pecans
Cream butter, sugar & eggs. Add vanilla & buttermilk. Blend any remaining ingredients. Bake 25 - 30 minutes.
frosting:
1 stick soft butter
1 c powdered sugar
3 oz unsweetened chocolate
2 t vanilla
chocolate shavings to sprinkle on top
preheat 350º
spray cake pans
ingredients
1.75 c flour
1 c unsweetened cocoa powder
1.25 t baking soda
1/8 t salt
1.5 stick soft butter
.66 c brown sugar
2 large eggs
2 t vanilla
1.5 c buttermilk
1 c chopped pecans
Cream butter, sugar & eggs. Add vanilla & buttermilk. Blend any remaining ingredients. Bake 25 - 30 minutes.
frosting:
1 stick soft butter
1 c powdered sugar
3 oz unsweetened chocolate
2 t vanilla
chocolate shavings to sprinkle on top
German Chocolate Cake
prep:
preheat 350º
spray cake pans
ingredients:
2 c sugar
2 sticks butter
4 egg yolks
1 c buttermilk
1 t baking soda (dissolve in buttermilk)
2 1/2 c flour
1 t vanilla
1 pkg German chocolate squares melted in 1/2 c hot water
Cream sugar & butter. Add eggs. Melt chocolate in double boiler. Let cool. Add chocolate to sugar mixture. Blend in buttermilk, vanilla, and flour. Bake 30 - 45 minutes.
Icing:
4 egg whites
1 stick butter + 2 T
1 c + 2 T canned pet milk
1 c sugar
1 c shredded coconut
1 c finely chopped pecans
Cream butter & sugar. Blend in eggs & milk. Fold in coconut and pecans. Cool over low heat, stirring constantly. When it begins to thicken, pour over warm cake.
preheat 350º
spray cake pans
ingredients:
2 c sugar
2 sticks butter
4 egg yolks
1 c buttermilk
1 t baking soda (dissolve in buttermilk)
2 1/2 c flour
1 t vanilla
1 pkg German chocolate squares melted in 1/2 c hot water
Cream sugar & butter. Add eggs. Melt chocolate in double boiler. Let cool. Add chocolate to sugar mixture. Blend in buttermilk, vanilla, and flour. Bake 30 - 45 minutes.
Icing:
4 egg whites
1 stick butter + 2 T
1 c + 2 T canned pet milk
1 c sugar
1 c shredded coconut
1 c finely chopped pecans
Cream butter & sugar. Blend in eggs & milk. Fold in coconut and pecans. Cool over low heat, stirring constantly. When it begins to thicken, pour over warm cake.
German Chocolate Upside Down Cake
prep:
preheat 350º
spray 9 X 13
ingredients:
1 box German Chocolate cake mix
1 c finely chopped pecans
1 c coconut
8 oz soft cream cheese
2 sticks soft butter
1 lb powdered sugar
Sprinkle pecans & coconut in the bottom of your greased pan. Follow directions on cake mix and pour over top on pecans & coconut. Mix cream cheese & butter and powdered sugar. Pour that on top of cake batter (try to keep it off the sides of your pan. Bake 50 minutes. Cut & serve straight from the pan once cool.
preheat 350º
spray 9 X 13
ingredients:
1 box German Chocolate cake mix
1 c finely chopped pecans
1 c coconut
8 oz soft cream cheese
2 sticks soft butter
1 lb powdered sugar
Sprinkle pecans & coconut in the bottom of your greased pan. Follow directions on cake mix and pour over top on pecans & coconut. Mix cream cheese & butter and powdered sugar. Pour that on top of cake batter (try to keep it off the sides of your pan. Bake 50 minutes. Cut & serve straight from the pan once cool.
Hawaiian Wedding Cake
prep:
preheat 350º
spray 9 X 13 pan
ingredients:
2 c sugar
2 c flour
2 t baking powder
3 eggs
20 oz crushed pineapple (undrained)
1 c coconut
1 c finely chopped pecans
Combine all ingredients as listed. Mix thoroughly.
Bake 40 - 45 minutes.
Frosting:
8 oz cream cheese (soft)
1 stick butter (soft)
2 t vanilla
1/5 - 2 c confectioners' sugar
preheat 350º
spray 9 X 13 pan
ingredients:
2 c sugar
2 c flour
2 t baking powder
3 eggs
20 oz crushed pineapple (undrained)
1 c coconut
1 c finely chopped pecans
Combine all ingredients as listed. Mix thoroughly.
Bake 40 - 45 minutes.
Frosting:
8 oz cream cheese (soft)
1 stick butter (soft)
2 t vanilla
1/5 - 2 c confectioners' sugar
Hershey Cake
prep:
spray a tube pan
preheat 350º
ingredients:
1 stick butter
1 c sugar
4 eggs
1 c Hershey's syrup
1 c self-rising flour (DON'T sift)
1 t vanilla
Bake 1 hour
spray a tube pan
preheat 350º
ingredients:
1 stick butter
1 c sugar
4 eggs
1 c Hershey's syrup
1 c self-rising flour (DON'T sift)
1 t vanilla
Bake 1 hour
Jam Cake from Mrs. Drane
prep:
preheat 350º
spray two 8 x 8 pans
ingredients:
1 c butter (2 sticks soft butter)
2 c sugar
2 c favorite jam
1 c buttermilk
4 c flour
4 eggs
1 t soda
1/2 t salt
2 t cinnamon
1 t all spice
1 t nutmeg
1 t vanilla
Cream butter & sugar. Beat in eggs. Add vanilla. Mix in jam. Fold in all dry ingredients
Place pans in middle rank. Bake 30-35 minutes.
preheat 350º
spray two 8 x 8 pans
ingredients:
1 c butter (2 sticks soft butter)
2 c sugar
2 c favorite jam
1 c buttermilk
4 c flour
4 eggs
1 t soda
1/2 t salt
2 t cinnamon
1 t all spice
1 t nutmeg
1 t vanilla
Cream butter & sugar. Beat in eggs. Add vanilla. Mix in jam. Fold in all dry ingredients
Place pans in middle rank. Bake 30-35 minutes.
Lemon Cake
prep
preheat 325º
spray two loaf pans
ingredients
1 c real butter (softened) (2 sticks)
3 c sugar
5 eggs (separated)
1/8 c vegetable oil
1 T lemon peel (finely chopped)
1 small pkg lemon instant pudding mix
3 T lemon juice
1 t vanilla extract
.25 t salt
4 c flour
1 t baking powder
.75 t baking soda
1 c buttermilk
confectioners' sugar
*Cream butter, sugar and vanilla. Set aside.
*Beat egg yolks until thick. Add to creamed butter & sugar. Stir in the lemon peel & juice.
*Now in another bowl, combine the flour, pudding mix, salt, baking powder, and baking soda/slowly add the milk. Blend these two mixtures.
*Beat the egg whites until stiff, fold into the batter. Pour into two loaf pans. Bake 1 hour - 70 minutes. When cool. dust with powdered sugar.
preheat 325º
spray two loaf pans
ingredients
1 c real butter (softened) (2 sticks)
3 c sugar
5 eggs (separated)
1/8 c vegetable oil
1 T lemon peel (finely chopped)
1 small pkg lemon instant pudding mix
3 T lemon juice
1 t vanilla extract
.25 t salt
4 c flour
1 t baking powder
.75 t baking soda
1 c buttermilk
confectioners' sugar
*Cream butter, sugar and vanilla. Set aside.
*Beat egg yolks until thick. Add to creamed butter & sugar. Stir in the lemon peel & juice.
*Now in another bowl, combine the flour, pudding mix, salt, baking powder, and baking soda/slowly add the milk. Blend these two mixtures.
*Beat the egg whites until stiff, fold into the batter. Pour into two loaf pans. Bake 1 hour - 70 minutes. When cool. dust with powdered sugar.
Love Cake
prep
preheat 375º
grease & dust cake pans
ingredients
7 eggs whites (beaten)
1 c sugar
1 stick soft butter
1 1/2 t vanilla
3 c flour
3 t baking powder
1 c cream
1 1/2 t salt
Sift dry ingredients together. In another bowl, cream butter and sugar, add milk. Blend in dry ingredients. Add vanilla. Fold in beaten egg whites. Bake for 30 - 35 minutes. Icing is optional. (collected from Byrd Witty)
preheat 375º
grease & dust cake pans
ingredients
7 eggs whites (beaten)
1 c sugar
1 stick soft butter
1 1/2 t vanilla
3 c flour
3 t baking powder
1 c cream
1 1/2 t salt
Sift dry ingredients together. In another bowl, cream butter and sugar, add milk. Blend in dry ingredients. Add vanilla. Fold in beaten egg whites. Bake for 30 - 35 minutes. Icing is optional. (collected from Byrd Witty)
Mississippi Mud Cake
prep:
preheat 350º
spray a 9 x 13 pan
ingredients:
2 c sugar
1/3 c cocoa
3 sticks butter
4 eggs
1 t vanilla
1.5 c flour
1.3 c coconut
1.5 c finely chopped pecans
7 oz jar marshmallow cream
Mix sugar with cocoa. Cream with butt. Add eggs. Add vanilla. Fold in flour and cocoa., coconut, nuts. Bake for 40 minutes. While still hot spray the marshmallow cream over the top of the cake.
Frosting:
1 stick soft butter
1/2 c milk
1 box powdered sugar
1 t vanilla
1/3 c cocoa.
preheat 350º
spray a 9 x 13 pan
ingredients:
2 c sugar
1/3 c cocoa
3 sticks butter
4 eggs
1 t vanilla
1.5 c flour
1.3 c coconut
1.5 c finely chopped pecans
7 oz jar marshmallow cream
Mix sugar with cocoa. Cream with butt. Add eggs. Add vanilla. Fold in flour and cocoa., coconut, nuts. Bake for 40 minutes. While still hot spray the marshmallow cream over the top of the cake.
Frosting:
1 stick soft butter
1/2 c milk
1 box powdered sugar
1 t vanilla
1/3 c cocoa.
Oatmeal Cake
prep:
Set oats & cinnamon in 1/2 c boiling water to soak
Spray cake pans
preheat to 325º
ingredients:
2 eggs
1 c sugar
1 c brown sugar
2 c flour
1 stick butter
1 t cinnamon
1 c oatmeal
1/2 c boiling water
Blend butter & sugars. Add eggs. Blend in flour. Stir is oats.
Icing for Oatmeal Cake
1 c brown sugar
1 c white sugar
1/2 c evaporated milk
1 c angel flake coconut
1/2 c finely chopped pecans
Mix this and pour over the hot cake. Return cake to oven and bake another 10 to 15 minutes (till it bubbles).
Set oats & cinnamon in 1/2 c boiling water to soak
Spray cake pans
preheat to 325º
ingredients:
2 eggs
1 c sugar
1 c brown sugar
2 c flour
1 stick butter
1 t cinnamon
1 c oatmeal
1/2 c boiling water
Blend butter & sugars. Add eggs. Blend in flour. Stir is oats.
Icing for Oatmeal Cake
1 c brown sugar
1 c white sugar
1/2 c evaporated milk
1 c angel flake coconut
1/2 c finely chopped pecans
Mix this and pour over the hot cake. Return cake to oven and bake another 10 to 15 minutes (till it bubbles).
Orange Cake
prep:
preheat 350º
spray two 8" pans
ingredients:
1 orange
1 c sugar
1 egg
1.5 t baking powder
.5 t salt
.33 c butter
1.25 c flour
.75 c whole milk
.5 c finely chopped walnuts
Remove rind from orange. Place peel in blender and chop to fine consistency. Combine all ingredients above. Bake 25 minutes. Let cool 10 minutes before removing from pans. Let cool completely before icing. Use the Creamy Orange Frosting recipe below.
preheat 350º
spray two 8" pans
ingredients:
1 orange
1 c sugar
1 egg
1.5 t baking powder
.5 t salt
.33 c butter
1.25 c flour
.75 c whole milk
.5 c finely chopped walnuts
Remove rind from orange. Place peel in blender and chop to fine consistency. Combine all ingredients above. Bake 25 minutes. Let cool 10 minutes before removing from pans. Let cool completely before icing. Use the Creamy Orange Frosting recipe below.
Orange Cranberry Pecan Pound Cake
preheat: 350º
position baking rack in center of oven
spray & flour bundt pan
position rack in center of oven
toast pecans on cookie sheet in oven - 10 minutes
sift dry ingredients together, set aside
ingredients:
1 c chopped pecans
1.5 c cranberries (chopped)
2 c sugar
1 c butter (soft)
5 eggs
1/4 c sour cream
1 T OJ concentrate
2t vanilla extract
grated orange peel (1 orange)/orange part only
1.25 c flour
1 c cake flour
.5 t salt
powdered sugar (for finishing)
prep:
beat sugar & butter
blend in eggs (1 at a time)
blend in sour cream, OJ concentrate, vanilla & orange peel
blend in dry ingredients/finish blending by hand
fold in pecans & cranberries/use hands if needed
Spoon thick batter into bundt pan. Run a knife through to rid of air bubbles. Bake for 45 minutes. Test with toothpick.
Cool cake for 10 minutes. Turn out of bundt pan & cool completely on rack. Wrap in plastic wrap & refrigerate for one day. Dust with powdered sugar directly before serving.
position baking rack in center of oven
spray & flour bundt pan
position rack in center of oven
toast pecans on cookie sheet in oven - 10 minutes
sift dry ingredients together, set aside
ingredients:
1 c chopped pecans
1.5 c cranberries (chopped)
2 c sugar
1 c butter (soft)
5 eggs
1/4 c sour cream
1 T OJ concentrate
2t vanilla extract
grated orange peel (1 orange)/orange part only
1.25 c flour
1 c cake flour
.5 t salt
powdered sugar (for finishing)
prep:
beat sugar & butter
blend in eggs (1 at a time)
blend in sour cream, OJ concentrate, vanilla & orange peel
blend in dry ingredients/finish blending by hand
fold in pecans & cranberries/use hands if needed
Spoon thick batter into bundt pan. Run a knife through to rid of air bubbles. Bake for 45 minutes. Test with toothpick.
Cool cake for 10 minutes. Turn out of bundt pan & cool completely on rack. Wrap in plastic wrap & refrigerate for one day. Dust with powdered sugar directly before serving.
Paul Newman Cake
prep:
preheat 350º
spray bundt pan
ingredients:
1 box yellow butter cake mix
3 oz box of vanilla pudding mix
1 c vegetable oil
4 eggs
8 oz pkg sour cream
1 bar German Sweet Chocolate (grated)
6 oz pkg chocolate chips
Mix all ingredients thoroughly by hand. Bake 55 minutes.
preheat 350º
spray bundt pan
ingredients:
1 box yellow butter cake mix
3 oz box of vanilla pudding mix
1 c vegetable oil
4 eggs
8 oz pkg sour cream
1 bar German Sweet Chocolate (grated)
6 oz pkg chocolate chips
Mix all ingredients thoroughly by hand. Bake 55 minutes.
Pineapple Ice Box Cake
prep:
split lady fingers in half and line oblong cake pan's bottom
ingredients:
4 eggs yolks (well beaten)
4 egg whites (beat to peaks)
1 1/2 c sugar
1/4 c water
1/2 c lemon juice
1 stick soft butter
1 1/2 c crushed pineapple (drained)
1 t vanilla
1 lb lady finger cookies
1 pt whipped cream
1 pt cut strawberries
Mix 1/4 c of the sugar with 1/4 c water. Boil to make a syrup (3 to 5 minutes). Add lemon juice. Reduce heat & slowly add beaten egg yolks, stir constantly till a custard forms. Let cool.
Cream butter & rest of sugar (1 3/4) and add crushed pineapple. Stir well and add your custard. Fold in beaten egg whites. Add vanilla.
Pour mixture over lady fingers. Reline the pan with more lady fingers and pour rest of mixture. Repeat this process till batter is gone. Place the cake in the refrig and let stay over night. When ready to serve, turn pan upside down to release cake. Can garnish with strawberries & serve with whipped cream.
split lady fingers in half and line oblong cake pan's bottom
ingredients:
4 eggs yolks (well beaten)
4 egg whites (beat to peaks)
1 1/2 c sugar
1/4 c water
1/2 c lemon juice
1 stick soft butter
1 1/2 c crushed pineapple (drained)
1 t vanilla
1 lb lady finger cookies
1 pt whipped cream
1 pt cut strawberries
Mix 1/4 c of the sugar with 1/4 c water. Boil to make a syrup (3 to 5 minutes). Add lemon juice. Reduce heat & slowly add beaten egg yolks, stir constantly till a custard forms. Let cool.
Cream butter & rest of sugar (1 3/4) and add crushed pineapple. Stir well and add your custard. Fold in beaten egg whites. Add vanilla.
Pour mixture over lady fingers. Reline the pan with more lady fingers and pour rest of mixture. Repeat this process till batter is gone. Place the cake in the refrig and let stay over night. When ready to serve, turn pan upside down to release cake. Can garnish with strawberries & serve with whipped cream.
Pound Cake
prep:
preheat 350º
spray tube pan
ingredients:
1 3/4 c sugar
1 c butter
2 c flour
5 eggs
1/2 t vanilla
1/2 t lemon or orange extract
Cream butter and sugar, add flavoring. Alternating, add flour and eggs. Bake in greased tube pan for 55 minutes.
Glaze:
1/2 c sugar
1/4 c water
Bring to a boil and pour over cake hot from the oven. Let cool in pan.
preheat 350º
spray tube pan
ingredients:
1 3/4 c sugar
1 c butter
2 c flour
5 eggs
1/2 t vanilla
1/2 t lemon or orange extract
Cream butter and sugar, add flavoring. Alternating, add flour and eggs. Bake in greased tube pan for 55 minutes.
Glaze:
1/2 c sugar
1/4 c water
Bring to a boil and pour over cake hot from the oven. Let cool in pan.
Prune Cake
prep
Cook the prunes and remove the seeds. Let cool. Mash
preheat 350º
spray cake pans
ingredients
1 c sugar
.75 c butter (1.5 sticks)
4 T sour milk
1 c mashed prunes
1.75 c flour
3 eggs (separated)
.5 t salt
1 t cinnamon
1 t soda
.5 t allspice
.5 t ginger
Cream sugar and butter, add egg yolks, sift dry ingredients together. Combine milk, mashed prunes and dry ingredients.
Beat the egg white till stiff. Blend into mixture. Bake 25 minutes.
icing:
1 c sugar
2 t soft butter
.5 c heavy cream
2 eggs
1 c mashed prunes
1 c chopped nuts
1 t vanilla
Cream butter & sugar. Add eggs. Combine prunes & cream. Cook till thick, stirring constantly. Let partly cool and add nuts & vanilla. Spread between layers of cake. Cake will keep for weeks. Taste better each day.
Cook the prunes and remove the seeds. Let cool. Mash
preheat 350º
spray cake pans
ingredients
1 c sugar
.75 c butter (1.5 sticks)
4 T sour milk
1 c mashed prunes
1.75 c flour
3 eggs (separated)
.5 t salt
1 t cinnamon
1 t soda
.5 t allspice
.5 t ginger
Cream sugar and butter, add egg yolks, sift dry ingredients together. Combine milk, mashed prunes and dry ingredients.
Beat the egg white till stiff. Blend into mixture. Bake 25 minutes.
icing:
1 c sugar
2 t soft butter
.5 c heavy cream
2 eggs
1 c mashed prunes
1 c chopped nuts
1 t vanilla
Cream butter & sugar. Add eggs. Combine prunes & cream. Cook till thick, stirring constantly. Let partly cool and add nuts & vanilla. Spread between layers of cake. Cake will keep for weeks. Taste better each day.
Pumpkin Cake
prep
preheat 350º
spray 2 layer cake pans
ingredients
2 1/2 c flour
1 stick soft butter
1 1/2 c sugar
4 t baking powder
preheat 350º
spray 2 layer cake pans
ingredients
2 1/2 c flour
1 stick soft butter
1 1/2 c sugar
4 t baking powder
.75 t baking soda
1 c pumpkin
1 t salt
1.5 t cinnamon
1 c pumpkin
1 t salt
1.5 t cinnamon
.5 t allspice\.5 t nutmeg
.5 t cloves
3 eggs
1/3 c cream
.5 t cloves
3 eggs
1/3 c cream
.3 c water
.5 c finely chopped pecans
Sift flour, baking powder, salt, and cinnamon. Cut in soft butter. Blend in the sugar. Mix in eggs and beat till smooth. Add pumpkin and beat again till smooth. Gradually add cream. Bake in layer pans on middle rack, 30 - 45 minutes. Icing is optional. Serve with caramel ice cream.
(Look for pumpkin cake icing in bottom section.)
.5 c finely chopped pecans
Sift flour, baking powder, salt, and cinnamon. Cut in soft butter. Blend in the sugar. Mix in eggs and beat till smooth. Add pumpkin and beat again till smooth. Gradually add cream. Bake in layer pans on middle rack, 30 - 45 minutes. Icing is optional. Serve with caramel ice cream.
(Look for pumpkin cake icing in bottom section.)
Raspberry Popovers
prep
preheat 375º
grease a baking/cookie sheet
ingredients for popover
1 30 oz pkg cream cheese (soft)
1/2 stick butter
2 c flour or biscuit mix
1/2 c raspberry preserves
wax paper or parchment paper
icing
1 c powdered sugar
1 to 2 T cream
1/2 t vanilla
Cut the first 3 ingredients (cream cheese, butter & flour) together (as if you were making biscuits). Roll this dough out on wax paper about 12 x 8 inches. Flip over onto a greased baking sheet. Spread the top with the raspberry preserves. Make long cuts 2" apart making 2" squares. Fold the squares into triangles. Bake for 20 minutes. Ice when cool.
preheat 375º
grease a baking/cookie sheet
ingredients for popover
1 30 oz pkg cream cheese (soft)
1/2 stick butter
2 c flour or biscuit mix
1/2 c raspberry preserves
wax paper or parchment paper
icing
1 c powdered sugar
1 to 2 T cream
1/2 t vanilla
Cut the first 3 ingredients (cream cheese, butter & flour) together (as if you were making biscuits). Roll this dough out on wax paper about 12 x 8 inches. Flip over onto a greased baking sheet. Spread the top with the raspberry preserves. Make long cuts 2" apart making 2" squares. Fold the squares into triangles. Bake for 20 minutes. Ice when cool.
Red Earth Cake
prep:
preheat 350º
spray 9 x 12 cake pans
ingredients:
1/2 c butter
1 1/2 c sugar
1 egg
4 T cocoa
1 t red food coloring
2 T strong hot coffee
1 3/4 c flour
1 t salt
1 t soda
1 c buttermilk
1 t vanilla
Cram butter and sugar until lights. Add egg. Mix in cocoa, food coloring, and coffee. Blend in flour, salt and soda alternating with buttermilk. Add vanilla. Bake until done.
preheat 350º
spray 9 x 12 cake pans
ingredients:
1/2 c butter
1 1/2 c sugar
1 egg
4 T cocoa
1 t red food coloring
2 T strong hot coffee
1 3/4 c flour
1 t salt
1 t soda
1 c buttermilk
1 t vanilla
Cram butter and sugar until lights. Add egg. Mix in cocoa, food coloring, and coffee. Blend in flour, salt and soda alternating with buttermilk. Add vanilla. Bake until done.
Red Velvet Cake
prep:
preheat 350º
spray two 9" pans
ingredients:
1 stick butter
1.5 c sugar
2 eggs
red food coloring
1 t vanilla
2 t cocoa
1 t salt
1 c buttermilk
1 T vinegar
2.5 c cake flour
1 t baking soda
Sift flour & salt, set aside. Cream sugar and butter and add vanilla. Add eggs. Make a paste with food coloring & cocoa. Add to butter. Alternate adding flour mix & buttermilk. Dissolve soda in vinegar, then add to batter. Bake for 30 minutes.
Icing:
10 T flour
2 c milk
2 c sugar
2 t vanilla
2 c butter (4 sticks)
Cook the flour and milk until thick. Let cool. Cream sugar and butter, add vanilla. Add flour mixture and beat until smooth and fluffy. Spread on cake.
preheat 350º
spray two 9" pans
ingredients:
1 stick butter
1.5 c sugar
2 eggs
red food coloring
1 t vanilla
2 t cocoa
1 t salt
1 c buttermilk
1 T vinegar
2.5 c cake flour
1 t baking soda
Sift flour & salt, set aside. Cream sugar and butter and add vanilla. Add eggs. Make a paste with food coloring & cocoa. Add to butter. Alternate adding flour mix & buttermilk. Dissolve soda in vinegar, then add to batter. Bake for 30 minutes.
Icing:
10 T flour
2 c milk
2 c sugar
2 t vanilla
2 c butter (4 sticks)
Cook the flour and milk until thick. Let cool. Cream sugar and butter, add vanilla. Add flour mixture and beat until smooth and fluffy. Spread on cake.
Rum Cake
prep:
preheat 325º
Spray & flour tube pan.
Sprinkle nuts over the bottom of your tube pan.
cake ingredients:
1 c finely chopped pecans or walnuts
1 yellow cake mix
3 eggs
1/3 c vegetable oil
1/2 c water
1/2 c dark rum
Mix all cake ingredients together. Pour into tube pan over nuts. Bake 1 hour. Cool completely.
glaze ingredients:
1 stick soft butter
1/4 c water
1 c powdered sugar
1/2 c dark rum
Melt butter, stir in water & powdered sugar. Remove from heat, cool and stir in rum.
Spoon glaze over the top, stop and let the first glaze layer to be absorbed by your cake.
preheat 325º
Spray & flour tube pan.
Sprinkle nuts over the bottom of your tube pan.
cake ingredients:
1 c finely chopped pecans or walnuts
1 yellow cake mix
3 eggs
1/3 c vegetable oil
1/2 c water
1/2 c dark rum
Mix all cake ingredients together. Pour into tube pan over nuts. Bake 1 hour. Cool completely.
glaze ingredients:
1 stick soft butter
1/4 c water
1 c powdered sugar
1/2 c dark rum
Melt butter, stir in water & powdered sugar. Remove from heat, cool and stir in rum.
Spoon glaze over the top, stop and let the first glaze layer to be absorbed by your cake.
Snow Ball Cake
prep:
preheat 350º
spray 9X9 pan
ingredients:
1 c sugar
1/2 c butter
1/2 t soda (dissolve in buttermilk)
1/2 c buttermilk
1 t cream of tartar
2 c flour
3 egg whites
1 t vanilla
Sprinkle with powdered sugar
preheat 350º
spray 9X9 pan
ingredients:
1 c sugar
1/2 c butter
1/2 t soda (dissolve in buttermilk)
1/2 c buttermilk
1 t cream of tartar
2 c flour
3 egg whites
1 t vanilla
Sprinkle with powdered sugar
Silver White Cake
prep
preheat 350º
grease & dust cake pans
ingredients for 2 layers- - - - - - - - for 3 layers
2 1/4 c flour - - - - - - - - - - - - - - - - - - - 3 c flour
1 1/3 c sugar - - - - - - - - - - - - - - - - - - -2 c sugar
2 1/2 t baking powder
1/2 t soda
1/4 t cream of tartar
1/2 t salt
1/2 c crisco
1 1/2 t vanilla
1 c cream
3 egg whites - - - - - - - - - - - - - - - - - - - 5 egg whites
Bake the cake pans for 30 to 35 minutes. Cool. Ice middle with lemon icing. Frost entire cake with fluffy white icing.
preheat 350º
grease & dust cake pans
ingredients for 2 layers- - - - - - - - for 3 layers
2 1/4 c flour - - - - - - - - - - - - - - - - - - - 3 c flour
1 1/3 c sugar - - - - - - - - - - - - - - - - - - -2 c sugar
2 1/2 t baking powder
1/2 t soda
1/4 t cream of tartar
1/2 t salt
1/2 c crisco
1 1/2 t vanilla
1 c cream
3 egg whites - - - - - - - - - - - - - - - - - - - 5 egg whites
Bake the cake pans for 30 to 35 minutes. Cool. Ice middle with lemon icing. Frost entire cake with fluffy white icing.
Sour Cream Coffee Cake
prep:
preheat 375º
spray tube pan
Prepare a mixture of 1/2 c chopped pecans, 1/2 c sugar, & 1 t cinnamon. Set aside.
ingredients:
1 stick butter
1 c sugar
2 large eggs
1 t vanilla
2 c flour
1 t soda
1 1/2 c sour cream
Mix all ingredients well and pour into tube pan. Sprinkle here and there with a mixture of 1/2 c chopped pecans, 1/2 c sugar and 1 t cinnamon. Bake for 35 - 40 minutes.
preheat 375º
spray tube pan
Prepare a mixture of 1/2 c chopped pecans, 1/2 c sugar, & 1 t cinnamon. Set aside.
ingredients:
1 stick butter
1 c sugar
2 large eggs
1 t vanilla
2 c flour
1 t soda
1 1/2 c sour cream
Mix all ingredients well and pour into tube pan. Sprinkle here and there with a mixture of 1/2 c chopped pecans, 1/2 c sugar and 1 t cinnamon. Bake for 35 - 40 minutes.
Sour Cream Cake
prep
preheat 325º
spray & flour bunt pan
cake ingredients:
1 box white cake mix
.5 c sugar
4 eggs
1 c sour cream
filling: 4 T brown sugar, 2 t cinnamon & .75 chopped nuts
glaze: 1 c powdered sugar & 2 T whole milk
To cake mix add eggs, sour cream and sugar. Pour half of this batter into the bunt pan. Mix the filling ingredients and pour around the top of cake batter. Top off with remaining cake batter.
Bake 1 hour. Let cool completely. Top with glaze.
preheat 325º
spray & flour bunt pan
cake ingredients:
1 box white cake mix
.5 c sugar
4 eggs
1 c sour cream
filling: 4 T brown sugar, 2 t cinnamon & .75 chopped nuts
glaze: 1 c powdered sugar & 2 T whole milk
To cake mix add eggs, sour cream and sugar. Pour half of this batter into the bunt pan. Mix the filling ingredients and pour around the top of cake batter. Top off with remaining cake batter.
Bake 1 hour. Let cool completely. Top with glaze.
Spice Jam Cake from U.L. Majors
prep:
preheat 350º
spray 2 8X8 pans
ingredients:
1 c sugar
2 sticks butter
1 c butter milk
3 c flour
4 whole eggs
1 t soda
2 t all spice
2 t cinnamon
2 t nutmeg
2 t cloves
1 c jam (favorite flavor)
Bake for 30-35 minutes. Toothpick test.
Ice with Caramel Icing.
preheat 350º
spray 2 8X8 pans
ingredients:
1 c sugar
2 sticks butter
1 c butter milk
3 c flour
4 whole eggs
1 t soda
2 t all spice
2 t cinnamon
2 t nutmeg
2 t cloves
1 c jam (favorite flavor)
Bake for 30-35 minutes. Toothpick test.
Ice with Caramel Icing.
Strawberry Cake 1
prep
preheat 350º
prepare a tube pan
ingredients
1 box white cake mix
3 T flour
1 small pkg strawberry gelatin
1/4 c vegetable oil
4 eggs
.5 c water
.5 pkg frozen strawberries (drained)
Combine cake mix, flour & gelatin. Beat in your eggs. Add water & strawberries. Bake for 30 - 45 minutes.
icing
1 stick soft butter
1/4 to 1/2 c strawberries (drained & mashed)
1 box powdered sugar
Blend butter & sugar. Mash in the drained strawberries.
preheat 350º
prepare a tube pan
ingredients
1 box white cake mix
3 T flour
1 small pkg strawberry gelatin
1/4 c vegetable oil
4 eggs
.5 c water
.5 pkg frozen strawberries (drained)
Combine cake mix, flour & gelatin. Beat in your eggs. Add water & strawberries. Bake for 30 - 45 minutes.
icing
1 stick soft butter
1/4 to 1/2 c strawberries (drained & mashed)
1 box powdered sugar
Blend butter & sugar. Mash in the drained strawberries.
Strawberry Jam Cake 2
prep:
preheat 350º
spray a 9 X 13 pan
ingredients:
1 c sugar
1.5 sticks butter (soft)
1 c strawberry jam
.33 c cream
.33 c buttermilk + dissolved 1 t soda
3 eggs (separated)/whites will need to be beat stiff
.5 t cinnamon
1 t nutmeg
dash of allspice
Cream butter and sugar. Add egg yolks. Fold in flour and spices. Add cream, jam, and stiff egg whites. Bake till golden.
caramel frosting:
2 sticks butter
2 c brown sugar
.5 c evaporated milk
4 c powdered sugar
1 t vanilla
1 c finely chopped pecans
On the stove: On low heat, melt the butter & brown sugar. Let dissolve completely. Add evaporated milk & slimmer about 5 minutes. Remove from heat and let cool. Add vanilla and powdered sugar. Ice cake while frosting is still warm (that's easiest). Sprinkle the top with pecans.
preheat 350º
spray a 9 X 13 pan
ingredients:
1 c sugar
1.5 sticks butter (soft)
1 c strawberry jam
.33 c cream
.33 c buttermilk + dissolved 1 t soda
3 eggs (separated)/whites will need to be beat stiff
.5 t cinnamon
1 t nutmeg
dash of allspice
Cream butter and sugar. Add egg yolks. Fold in flour and spices. Add cream, jam, and stiff egg whites. Bake till golden.
caramel frosting:
2 sticks butter
2 c brown sugar
.5 c evaporated milk
4 c powdered sugar
1 t vanilla
1 c finely chopped pecans
On the stove: On low heat, melt the butter & brown sugar. Let dissolve completely. Add evaporated milk & slimmer about 5 minutes. Remove from heat and let cool. Add vanilla and powdered sugar. Ice cake while frosting is still warm (that's easiest). Sprinkle the top with pecans.
Tea Cakes
prep:
preheat 350º
ingredients:
2 c sugar
2 sticks butter
2 eggs
1 c sour milk or buttermilk
pinch of salt
.5 t soda
2 t baking powder
flour/enough for soft dough
Sift dry ingredients. Cream sugar and butter. Add eggs. Blend in dry ingredients and buttermilk. Roll on a floured board, cut & bake. Best taken out before they brown in the oven. Best soft.
Two Egg Cake (Byrd Witty)
prep:
preheat 350º
spray pan
ingredients:
2 egg whites
1 stick butter
1.5 c sugar
1 c water
2.5 c flour
2 T powdered sugar
1 t vanilla
Cream sugars, vanilla, & butter. Cream in 1/2 c water & 1 c flour. Add remaining water & flour. Bake for 30 minutes.
preheat 350º
spray pan
ingredients:
2 egg whites
1 stick butter
1.5 c sugar
1 c water
2.5 c flour
2 T powdered sugar
1 t vanilla
Cream sugars, vanilla, & butter. Cream in 1/2 c water & 1 c flour. Add remaining water & flour. Bake for 30 minutes.
Walnut Coffee Cake
preheat: 350º
Grease two loaf pans
ingredients:
1 c brown sugar
9 T butter (melted)
3 cups chopped walnuts
.75 c flour
1 box yellow cake mix
3 eggs
.33 c vegetable oil
Combine half of the brown sugar with butter, 2.5 of the walnuts to make the cake topping. Divide this mixture between the two (2) pans. Line the bottoms of the pans with this nut mixture.
filling: Cream the remaining brown sugar & butter, add flour and remaining .5 c walnuts. Set aside.
cake batter: combine the cake mix, eggs, & oil + the water required on the cake mix box. Beat until well mixed. Pour .25 (1/4) batter into each pan. Spoon half the filling (1/2) into each pan. Finish off both pans with the remaining cake batter.
Bake for 40 minutes. Let cool 10 minutes before removing from pans.
Grease two loaf pans
ingredients:
1 c brown sugar
9 T butter (melted)
3 cups chopped walnuts
.75 c flour
1 box yellow cake mix
3 eggs
.33 c vegetable oil
Combine half of the brown sugar with butter, 2.5 of the walnuts to make the cake topping. Divide this mixture between the two (2) pans. Line the bottoms of the pans with this nut mixture.
filling: Cream the remaining brown sugar & butter, add flour and remaining .5 c walnuts. Set aside.
cake batter: combine the cake mix, eggs, & oil + the water required on the cake mix box. Beat until well mixed. Pour .25 (1/4) batter into each pan. Spoon half the filling (1/2) into each pan. Finish off both pans with the remaining cake batter.
Bake for 40 minutes. Let cool 10 minutes before removing from pans.
White Magnolia Wedding Cake
prep:
preheat 350º
spray & flour two 9" cake pans.
ingredients:
2.5 c flour
.5 t salt
2 t baking powder
1.5 c extra fine sugar
1 stick + 2 T butter
1 c whole milk
.66 c freshly grated coconut
8 egg whites
.5 t cream of tartar
2 t vanilla extract
*Sift your flour twice. Add salt & baking powder and sift a 3rd time.
*Cream 1 c of the sugar with your butter.
*By hand, using a spatula, whisk the flour and milk in. Alternate adding flour & milk.
* Beat the egg whites with the cream of tartar till peaks form. Add the remaining .5 c sugar till egg whites are stiff. Add vanilla extract.
*Now fold the egg whites into the flour/butter mixture.
* Spoon your batter into your prepared cake pans 3/4 full.
* Place pans on middle rack of your oven & bake for 30-35 minutes. Let cool 5 - 10 minutes before working it out of the pans.
Notes:
For a tiered cake: double or triple the recipe. Bake in graduated pan sizes. It is best to make one double recipe + one recipe. Shallow pans make a taster cake than deep pans.
Icing:
Use the Orange Filling for in between layers and coat the outside with Chowning's Decoratoring Icing. (see icing section)
preheat 350º
spray & flour two 9" cake pans.
ingredients:
2.5 c flour
.5 t salt
2 t baking powder
1.5 c extra fine sugar
1 stick + 2 T butter
1 c whole milk
.66 c freshly grated coconut
8 egg whites
.5 t cream of tartar
2 t vanilla extract
*Sift your flour twice. Add salt & baking powder and sift a 3rd time.
*Cream 1 c of the sugar with your butter.
*By hand, using a spatula, whisk the flour and milk in. Alternate adding flour & milk.
* Beat the egg whites with the cream of tartar till peaks form. Add the remaining .5 c sugar till egg whites are stiff. Add vanilla extract.
*Now fold the egg whites into the flour/butter mixture.
* Spoon your batter into your prepared cake pans 3/4 full.
* Place pans on middle rack of your oven & bake for 30-35 minutes. Let cool 5 - 10 minutes before working it out of the pans.
Notes:
For a tiered cake: double or triple the recipe. Bake in graduated pan sizes. It is best to make one double recipe + one recipe. Shallow pans make a taster cake than deep pans.
Icing:
Use the Orange Filling for in between layers and coat the outside with Chowning's Decoratoring Icing. (see icing section)
Yellow Cake from U.L. Majors
prep:
preheat 350º
spray 2 8"x8" pans
ingredients:
3 c sugar
1 c butter
3 1/2 c flour
3 t baking powder
1 c whole milk
4 whole eggs (separated)
Cream the butter & sugar. Add egg whites (unbeaten). Beat the egg yolks and add. Fold in dry ingredients alternating with milk. Bake for 30 - 35 minutes.
preheat 350º
spray 2 8"x8" pans
ingredients:
3 c sugar
1 c butter
3 1/2 c flour
3 t baking powder
1 c whole milk
4 whole eggs (separated)
Cream the butter & sugar. Add egg whites (unbeaten). Beat the egg yolks and add. Fold in dry ingredients alternating with milk. Bake for 30 - 35 minutes.
COOKIES & CANDY
Apple Oatmeal Cookies
prep
preheat 375º
line cookie sheets with parchment paper
ingredients
1.5 c quick cooking oats
.75 c flour
.75 c whole wheat flour
.5 c brown sugar
1 t baking powder
.25 t baking soda
.5 t salt
1.5 t cinnamon
1 c finely chopped granny smith apples
(peel before cutting & chopping)
1 egg
.5 c honey
.5 c vegetable oil
.5 c whole milk
Combine: oil, honey, brown sugar, milk, and egg. Set aside.
In another bowl: all dry ingredients - flours, baking powder, baking soda, salt, and cinnamon.
Combine two set, then add apples and oats.
Make drop cookies. Bake each cookie sheet 10 minutes.
preheat 375º
line cookie sheets with parchment paper
ingredients
1.5 c quick cooking oats
.75 c flour
.75 c whole wheat flour
.5 c brown sugar
1 t baking powder
.25 t baking soda
.5 t salt
1.5 t cinnamon
1 c finely chopped granny smith apples
(peel before cutting & chopping)
1 egg
.5 c honey
.5 c vegetable oil
.5 c whole milk
Combine: oil, honey, brown sugar, milk, and egg. Set aside.
In another bowl: all dry ingredients - flours, baking powder, baking soda, salt, and cinnamon.
Combine two set, then add apples and oats.
Make drop cookies. Bake each cookie sheet 10 minutes.
Brown Sugar Chews
prep:
preheat 350º
spray 8" square pan
ingredients:
1 egg
.25 t salt
1 c brown sugar
.25 t soda
1 t vanilla
1 c chopped pecans or walnuts
1/2 flour
Stir together egg, sugar and vanilla. Add flour, salt & soda. Add nuts. Bake for 18 - 20 minutes. Chews should be soft when removed from the oven. Cut into squares.
preheat 350º
spray 8" square pan
ingredients:
1 egg
.25 t salt
1 c brown sugar
.25 t soda
1 t vanilla
1 c chopped pecans or walnuts
1/2 flour
Stir together egg, sugar and vanilla. Add flour, salt & soda. Add nuts. Bake for 18 - 20 minutes. Chews should be soft when removed from the oven. Cut into squares.
Butter Toffee
prep:
line a 13 x 9 x 2" pan w/parchment paper.
sprinkle bottom of pan with 1/3 of the pecans
ingredients:
1 lb. BUTTER
2 c. SUGAR
2 T. WATER
one 12 oz pkg CHOCOLATE CHIPS
1 c. finely chopped PECANS
Melt the butter w/sugar and water in a dutch oven. Bring to a boil, stirring constantly to hard crack stage. Candy thermometer should reach 300º. Pour over nuts. Immediately sprinkle top with chocolate chips. When the chocolate looks glossy, smooth with a knife. Immediate sprinkle remaining pecans and press into the candy. Let cool about 1 - 1.5 hours. Break into irregular pieces.
line a 13 x 9 x 2" pan w/parchment paper.
sprinkle bottom of pan with 1/3 of the pecans
ingredients:
1 lb. BUTTER
2 c. SUGAR
2 T. WATER
one 12 oz pkg CHOCOLATE CHIPS
1 c. finely chopped PECANS
Melt the butter w/sugar and water in a dutch oven. Bring to a boil, stirring constantly to hard crack stage. Candy thermometer should reach 300º. Pour over nuts. Immediately sprinkle top with chocolate chips. When the chocolate looks glossy, smooth with a knife. Immediate sprinkle remaining pecans and press into the candy. Let cool about 1 - 1.5 hours. Break into irregular pieces.
Caramel Brownies (Hallie Mae Major's)
prep:
preheat 350º
spray 9" pan
ingredients:
2 eggs
2 c brown sugar
1 c finely chopped pecans
1 t vanilla
1 stick butter (soft)
1 c flour
1 t baking powder
Bake for 30 minutes. Let set in pan 10 minutes or more. Cut when cool. Powder with powdered sugar.
preheat 350º
spray 9" pan
ingredients:
2 eggs
2 c brown sugar
1 c finely chopped pecans
1 t vanilla
1 stick butter (soft)
1 c flour
1 t baking powder
Bake for 30 minutes. Let set in pan 10 minutes or more. Cut when cool. Powder with powdered sugar.
Cranberry Coconut Bars
prep:
grease a 15" x 10" jelly roll pan
preheat 375º
ingredients:
2 c flour
1 t baking soda
1 c soft butter (2 sticks)
1/4 c brown sugar
1/4 c sugar
2 eggs
1 T vanilla extract
1 c oats
12 oz pkg white chocolate chips
1 c shredded coconut
1.5 c dried cranberries
1/3 c cream
Combine flour and baking soda (set aside). Cream butter and sugar. Add eggs, and vanilla. Add flour mixture. Blend in oats, 1 cup white choc chips, coconut and cranberries.
Press dough evenly into lightly greased jelly roll pan.
Bake 20 minutes (till edges are light brown and center is set). Cool completely. Cut into squares.
In small saucepan cook and stir remaining baking pieces and cream over low heat. Drizzle tops of cookies squares with white chocolate sauce.
grease a 15" x 10" jelly roll pan
preheat 375º
ingredients:
2 c flour
1 t baking soda
1 c soft butter (2 sticks)
1/4 c brown sugar
1/4 c sugar
2 eggs
1 T vanilla extract
1 c oats
12 oz pkg white chocolate chips
1 c shredded coconut
1.5 c dried cranberries
1/3 c cream
Combine flour and baking soda (set aside). Cream butter and sugar. Add eggs, and vanilla. Add flour mixture. Blend in oats, 1 cup white choc chips, coconut and cranberries.
Press dough evenly into lightly greased jelly roll pan.
Bake 20 minutes (till edges are light brown and center is set). Cool completely. Cut into squares.
In small saucepan cook and stir remaining baking pieces and cream over low heat. Drizzle tops of cookies squares with white chocolate sauce.
Cranberry Oatmeal Cookies
prep:
preheat 375º
parchment paper & cookie sheets
ingredients:
2/3 c butter (soft)
2/3 c brown sugar
2 large eggs
1 1/2 c oats
1 1/2 c flour
1 t baking soda
1/2 t salt
1 6 oz pkg dried cranberries
2/3 c white chocolate chips
1/2 c finely chopped pecans
Cream the butter and sugar. Add eggs. Combine all the dry ingredients and then gradually fold into butter & egg mixture. Stir in cranberries and chocolate chips. Drop by rounded teaspoon onto parchment covered cookie sheets. Bake for 10 to 12 minutes.
preheat 375º
parchment paper & cookie sheets
ingredients:
2/3 c butter (soft)
2/3 c brown sugar
2 large eggs
1 1/2 c oats
1 1/2 c flour
1 t baking soda
1/2 t salt
1 6 oz pkg dried cranberries
2/3 c white chocolate chips
1/2 c finely chopped pecans
Cream the butter and sugar. Add eggs. Combine all the dry ingredients and then gradually fold into butter & egg mixture. Stir in cranberries and chocolate chips. Drop by rounded teaspoon onto parchment covered cookie sheets. Bake for 10 to 12 minutes.
Family Favorite Brownies
prep:
preheat 325º
grease 9 x 13 pan
ingredients:
1.5 sticks butter + 3 T
1/4 c sugar
3 eggs
3/4 c cocoa
3/4 c flour
1 c finely chopped pecans
1 t vanilla
Bake 25 minutes. Done when sides begin to pull away from pan. Don't over bake! EVER!
Frosting:
1/2 c cocoa
1/2 c powdered sugar
2 T soft butter
1 T sour cream
2 T light cream
2 T light cream
preheat 325º
grease 9 x 13 pan
ingredients:
1.5 sticks butter + 3 T
1/4 c sugar
3 eggs
3/4 c cocoa
3/4 c flour
1 c finely chopped pecans
1 t vanilla
Bake 25 minutes. Done when sides begin to pull away from pan. Don't over bake! EVER!
Frosting:
1/2 c cocoa
1/2 c powdered sugar
2 T soft butter
1 T sour cream
2 T light cream
2 T light cream
Butter Cookie Balls
prep:
prepare dough ahead -should chill in refrigerator at least one nite
store in covered container
baking day - preheat 3750
parchment paper
ingredients:
6 c flour
1 T salt
2 1/3 c (more than 4 sticks) soft butter
second day ingredients:
2 c butter mix from the refrigerator
1/2 c powdered sugar
1 T orange juice
1 t vanilla
3/4 c chopped pecans
Blend all ingredients well. Dough will be crumbly. Roll in to cookie balls. Bake at 3750 for 12 - 15 minutes. Roll in confectioner sugar.
prepare dough ahead -should chill in refrigerator at least one nite
store in covered container
baking day - preheat 3750
parchment paper
ingredients:
6 c flour
1 T salt
2 1/3 c (more than 4 sticks) soft butter
second day ingredients:
2 c butter mix from the refrigerator
1/2 c powdered sugar
1 T orange juice
1 t vanilla
3/4 c chopped pecans
Blend all ingredients well. Dough will be crumbly. Roll in to cookie balls. Bake at 3750 for 12 - 15 minutes. Roll in confectioner sugar.
Butter Cookies
prep:
preheat 325º
spray cookie sheets
ingredients:
1 stick butter (soft)
1 c sugar
1 egg
1 pkg instant pudding
1 pkg biscuit mix
1 tsp coconut flavoring
Roll into balls and mash with tea cup
Bake for 10 to 12 minutes
preheat 325º
spray cookie sheets
ingredients:
1 stick butter (soft)
1 c sugar
1 egg
1 pkg instant pudding
1 pkg biscuit mix
1 tsp coconut flavoring
Roll into balls and mash with tea cup
Bake for 10 to 12 minutes
butter cookie start (use to make 5 different cookies)
butter cookie start
6 c flour
1 T salt
4 1/3 sticks of butter
1 t vanilla
Mix the flour & salt in a large mixing bowl. Cut in butter into this flour. Add vanilla.
Refrigerate: will keep for weeks in a tightly covered container.
--------------------------
Wedding Nut Balls
2 cups of butter cookies mix
1/2 c confectioner sugar
1 T orange juice
1 t vanilla
3/4 c finely chopped nuts
Blend well and mold into 1" balls. Place on ungreased cookie sheet. Bake at 375º, 12 - 15 minutes. Roll in confectioner sugar sugar while hot.
---------------------
Easy Date Bars
1/2 c butter cookie mix
1/2 brown sugar
1/4 t baking powder
1 egg
1 t vanilla
1 c chopped pecans
1 c chopped dates
Press into 8 X 8 greased pan. Bake at 375º for 20 - 25 minutes. Cool and cut into strips.
----------------------
Sugar Cookies
2 c butter cookie mix
3/4 c sugar
1 t baking powder
1/4 c flour
1 egg
1 t vanilla
Blend well. Dough is soft. Roll out 1/8" to 1/4" thick on floured board. Cut with cookies cutters. Bake on parchment paper at 375º for 8 to 10 minutes.
-------------------------
Snowy Brownies
1/5 c butter cookie mix
1/5 c sugar
1/2 t baking powder
3 eggs
3 sq baking chocolate melted
1 t vanilla
1/2 c finely chopped pecans
Bake in 9"X 9" greased pan at 375º for 20-30 minutes. Sprinkle with confectioner sugar. Cut into squares when cool.
-----------------------------------------------
Molasses Cookies/Man & Women
2 c butter cookie mix
1/4 c flour
3/4 c brown sugar
1.5 t soda
1/2 t cloves
1/2 t ginger
1 t cinnamon
1 egg
3T molasses
Stir vigorously. Chill the dough. Roll 1/4" thick on floured board, cut with floured cookie man or woman cutter. Bake on parchment paper at 375º for 8 - 10 minutes.
6 c flour
1 T salt
4 1/3 sticks of butter
1 t vanilla
Mix the flour & salt in a large mixing bowl. Cut in butter into this flour. Add vanilla.
Refrigerate: will keep for weeks in a tightly covered container.
--------------------------
Wedding Nut Balls
2 cups of butter cookies mix
1/2 c confectioner sugar
1 T orange juice
1 t vanilla
3/4 c finely chopped nuts
Blend well and mold into 1" balls. Place on ungreased cookie sheet. Bake at 375º, 12 - 15 minutes. Roll in confectioner sugar sugar while hot.
---------------------
Easy Date Bars
1/2 c butter cookie mix
1/2 brown sugar
1/4 t baking powder
1 egg
1 t vanilla
1 c chopped pecans
1 c chopped dates
Press into 8 X 8 greased pan. Bake at 375º for 20 - 25 minutes. Cool and cut into strips.
----------------------
Sugar Cookies
2 c butter cookie mix
3/4 c sugar
1 t baking powder
1/4 c flour
1 egg
1 t vanilla
Blend well. Dough is soft. Roll out 1/8" to 1/4" thick on floured board. Cut with cookies cutters. Bake on parchment paper at 375º for 8 to 10 minutes.
-------------------------
Snowy Brownies
1/5 c butter cookie mix
1/5 c sugar
1/2 t baking powder
3 eggs
3 sq baking chocolate melted
1 t vanilla
1/2 c finely chopped pecans
Bake in 9"X 9" greased pan at 375º for 20-30 minutes. Sprinkle with confectioner sugar. Cut into squares when cool.
-----------------------------------------------
Molasses Cookies/Man & Women
2 c butter cookie mix
1/4 c flour
3/4 c brown sugar
1.5 t soda
1/2 t cloves
1/2 t ginger
1 t cinnamon
1 egg
3T molasses
Stir vigorously. Chill the dough. Roll 1/4" thick on floured board, cut with floured cookie man or woman cutter. Bake on parchment paper at 375º for 8 - 10 minutes.
Butter Crunch
prep:
* Select a clear cool day to make this candy. It won't work on
a rainy day.
* Find your candy thermometer
* Find your double boiler
* line your cookie sheet with parchment paper
ingredients:
2 sticks butter
1 c sugar
2 T water
1 T light corn syrup
finely chopped pecans
4 squares semi-sweet chocolate (candy making chocolate)
* Melt your butter in a saucepan. Remove from heat and add sugar. Stir till well blended.
* Return to low heat, stir rapidly until it's thoroughly mixed and begins to bubble. Add water and corn syrup. Mix well.
* Use your candy thermometer. Keep stirring over heat till thermometer reads 290º (about 15 - 20 minutes). Remove from heat immediately. Stir in nuts.
* Pour over a lightly parchment paper & cookie sheet, 1/4 inch
thick, let cool
* Partially melt 2 squares of chocolate in a double boiler, remove from heat. Spread evenly over crunch. Set aside in the frig until firm.
* Flip and ice the other side with chocolate
* When firm, break into chunks. Store, covered, in frig.
* Select a clear cool day to make this candy. It won't work on
a rainy day.
* Find your candy thermometer
* Find your double boiler
* line your cookie sheet with parchment paper
ingredients:
2 sticks butter
1 c sugar
2 T water
1 T light corn syrup
finely chopped pecans
4 squares semi-sweet chocolate (candy making chocolate)
* Melt your butter in a saucepan. Remove from heat and add sugar. Stir till well blended.
* Return to low heat, stir rapidly until it's thoroughly mixed and begins to bubble. Add water and corn syrup. Mix well.
* Use your candy thermometer. Keep stirring over heat till thermometer reads 290º (about 15 - 20 minutes). Remove from heat immediately. Stir in nuts.
* Pour over a lightly parchment paper & cookie sheet, 1/4 inch
thick, let cool
* Partially melt 2 squares of chocolate in a double boiler, remove from heat. Spread evenly over crunch. Set aside in the frig until firm.
* Flip and ice the other side with chocolate
* When firm, break into chunks. Store, covered, in frig.
Buttermilk Fudge
prep:
grease square cake pan
ingredients:
1 c buttermilk
1 t soda (dissolve in buttermilk)
2 c white sugar
1 stick butter
1 c finely chopped pecans
Cook first 4 ingredients together until candy reaches temperature of 234º. Let cool. Blend in pecans. Pour into cake pan. When completely cool, cut into squares.
grease square cake pan
ingredients:
1 c buttermilk
1 t soda (dissolve in buttermilk)
2 c white sugar
1 stick butter
1 c finely chopped pecans
Cook first 4 ingredients together until candy reaches temperature of 234º. Let cool. Blend in pecans. Pour into cake pan. When completely cool, cut into squares.
Butterscotch Squares
prep:
preheat 350º
spray 8" square pan
ingredients:
.75 c flour
1 t baking powder
.25 c butter
1 c brown sugar
1 egg
.5 t vanilla
.75 c finely chopped pecans or walnuts
Sift flour & baking powder together. In a saucepan, combine brown sugar and butter over low heat. Set aside to cool. When cool, add the egg, vanilla. Stir till creamy. Gradually stir in flour & baking powder. Add nuts. Bake for 25 minutes. Cool and cut into squares.
preheat 350º
spray 8" square pan
ingredients:
.75 c flour
1 t baking powder
.25 c butter
1 c brown sugar
1 egg
.5 t vanilla
.75 c finely chopped pecans or walnuts
Sift flour & baking powder together. In a saucepan, combine brown sugar and butter over low heat. Set aside to cool. When cool, add the egg, vanilla. Stir till creamy. Gradually stir in flour & baking powder. Add nuts. Bake for 25 minutes. Cool and cut into squares.
Butter Toffee
prep:
line 13" X 9" pan with wax paper
sprinkle bottom of pan with 1 cup pecans
need a candy thermometer
need a double boiler
ingredients:
1 pound butter (4 sticks) (Land of Lakes Butter works best)
2 c sugar
2 T water
12 oz pkg semi-sweet chocolate chips
2 c finely chopped pecans
Melt: butter and sugar in double boiler
Bring to a boil: stirring constantly til your thermometer reads around 300º
Pour over nuts
Immediately sprinkle top w/chocolate chips & 1 c pecans
Press nuts into candy
Cool completely in frig for 1 to 1.5 hours
Break into irregular pieces
line 13" X 9" pan with wax paper
sprinkle bottom of pan with 1 cup pecans
need a candy thermometer
need a double boiler
ingredients:
1 pound butter (4 sticks) (Land of Lakes Butter works best)
2 c sugar
2 T water
12 oz pkg semi-sweet chocolate chips
2 c finely chopped pecans
Melt: butter and sugar in double boiler
Bring to a boil: stirring constantly til your thermometer reads around 300º
Pour over nuts
Immediately sprinkle top w/chocolate chips & 1 c pecans
Press nuts into candy
Cool completely in frig for 1 to 1.5 hours
Break into irregular pieces
Candied Almonds, Pecans, Walnuts or Cashews
prep:
parchment paper
ingredients:
1.5 c nuts
.5 c sugar
2 T butter
.5 t vanilla
In 8" skillet combine nuts, sugar, & butter. Cook over medium heat, carefully stirring constantly (9 min.) or until sugar melts & turns a rich brown. Remove from heat & immediately stir in vanilla. Spread over parchment paper. Cool completely. Break into small clusters. Store tightly covered.
parchment paper
ingredients:
1.5 c nuts
.5 c sugar
2 T butter
.5 t vanilla
In 8" skillet combine nuts, sugar, & butter. Cook over medium heat, carefully stirring constantly (9 min.) or until sugar melts & turns a rich brown. Remove from heat & immediately stir in vanilla. Spread over parchment paper. Cool completely. Break into small clusters. Store tightly covered.
Chocolate Raspberry Bars
prep:
preheat 375º
9" pan
ingredients:
1 c flour
1/4 c confectioner sugar
1 stick soft butter
1/2 seedless raspberry jam
4 oz cream cheese (soft)
2 T milk
1 c vanilla flavored chips, melted
Combine flour and sugar. Cut in butter till crumbly. Press into a non-greased 9" pan. Bake this for 15-18 minutes.
Spread the jam over warm crust. In a small bowl, blend milk & cream cheese until smooth. Add vanilla chips. Spread carefully over jam. Chill
glaze: heat slightly to blend
3/4 c semisweet chocolate chips
2 T butter
Spread glaze over top of goodie/keep in frig till ready to serve. Cut into squares.
preheat 375º
9" pan
ingredients:
1 c flour
1/4 c confectioner sugar
1 stick soft butter
1/2 seedless raspberry jam
4 oz cream cheese (soft)
2 T milk
1 c vanilla flavored chips, melted
Combine flour and sugar. Cut in butter till crumbly. Press into a non-greased 9" pan. Bake this for 15-18 minutes.
Spread the jam over warm crust. In a small bowl, blend milk & cream cheese until smooth. Add vanilla chips. Spread carefully over jam. Chill
glaze: heat slightly to blend
3/4 c semisweet chocolate chips
2 T butter
Spread glaze over top of goodie/keep in frig till ready to serve. Cut into squares.
Chocolate Saltines Cookies
40 saltine crackers
2 sticks real butter
1 c light brown sugar
8 oz semisweet chocolate chips
Prep:
Preheat 425º. Line large cookie sheet with aluminum foil.
Spread saltines evenly on the cookie sheet.
In a sauce pan, melt butter and brown sugar (bring to a boil). Boil for 5 minutes. Remove from heat and pour evenly over crackers. Place in oven till just bubbly (about 5 minutes).
Remove from oven and sprinkle chocolate chips evenly over crackers. As chocolate melts, spread out on crackers with a knife. Transfer tray to freezer for 15 - 20 minutes. Break into pieces and store in refrigerator in air-tight container.
2 sticks real butter
1 c light brown sugar
8 oz semisweet chocolate chips
Prep:
Preheat 425º. Line large cookie sheet with aluminum foil.
Spread saltines evenly on the cookie sheet.
In a sauce pan, melt butter and brown sugar (bring to a boil). Boil for 5 minutes. Remove from heat and pour evenly over crackers. Place in oven till just bubbly (about 5 minutes).
Remove from oven and sprinkle chocolate chips evenly over crackers. As chocolate melts, spread out on crackers with a knife. Transfer tray to freezer for 15 - 20 minutes. Break into pieces and store in refrigerator in air-tight container.
Christmas Cookies from Lillian Torstrick
prep:
preheat 350º
parchment paper
cookie cutters
ingredients:
1 stick soft butter
1/2 c sugar
1 egg
1 t vanilla
1.5 c sifted flour
1/4 t soda
1/2 t salt
Divide dough and color in desired shades with food coloring.
Refrigerate at least one hour before cutting designs.
Bake for 5 - 8 minutes.
Icing:
cream & powdered sugar combine to make desired consistency.
preheat 350º
parchment paper
cookie cutters
ingredients:
1 stick soft butter
1/2 c sugar
1 egg
1 t vanilla
1.5 c sifted flour
1/4 t soda
1/2 t salt
Divide dough and color in desired shades with food coloring.
Refrigerate at least one hour before cutting designs.
Bake for 5 - 8 minutes.
Icing:
cream & powdered sugar combine to make desired consistency.
Coconut Thins
preheat: 350º
Lightly brown the coconut in the oven
ingredients:
2 c coconut flakes
1.75 c flour
.25 c cornstarch
.5 t baking powder
.12 t nutmeg
.12 t salt
.75 c butter (soft)
.75 sugar
1 egg
.5 t vanilla extract
prep:
Combine the flour, cornstarch, baking powder, nutmeg & salt.
Beat the butter & sugar together.
Add egg and vanilla.
Blend in dry ingredients.
making logs:
Divide the dough in half. Roll each batch of dough into a log approximately 14 " long. Roll into wax paper and place in the freezer for at least 1 hour. Slice each log into cookie slices. Bake 12 - 14 inches.
Lightly brown the coconut in the oven
ingredients:
2 c coconut flakes
1.75 c flour
.25 c cornstarch
.5 t baking powder
.12 t nutmeg
.12 t salt
.75 c butter (soft)
.75 sugar
1 egg
.5 t vanilla extract
prep:
Combine the flour, cornstarch, baking powder, nutmeg & salt.
Beat the butter & sugar together.
Add egg and vanilla.
Blend in dry ingredients.
making logs:
Divide the dough in half. Roll each batch of dough into a log approximately 14 " long. Roll into wax paper and place in the freezer for at least 1 hour. Slice each log into cookie slices. Bake 12 - 14 inches.
Date Nut Roll
ingredients:
4 c chopped pecans
4 c chopped dates
25 graham crackers
25 marshmallows
1/2 c whole milk
Chop pecans & dates together. Set aside. Crush graham crackers with a rolling pen as fine as possible. Melt marshmallows in a double boiler. Blend in milk nuts, dates, and graham crackers. Roll into a log and wrap with wax paper. Refrigerate. Cut like cookies. (collected from Maude Orange)
4 c chopped pecans
4 c chopped dates
25 graham crackers
25 marshmallows
1/2 c whole milk
Chop pecans & dates together. Set aside. Crush graham crackers with a rolling pen as fine as possible. Melt marshmallows in a double boiler. Blend in milk nuts, dates, and graham crackers. Roll into a log and wrap with wax paper. Refrigerate. Cut like cookies. (collected from Maude Orange)
Death by Chocolate Cookies
prep:
preheat 350º
parchment paper & cookie sheets
ingredients:
2 (16 oz) pkgs Baker's Semi-Sweet Baking Chocolate, divided
3.4 c brown sugar
1/4 c butter (1/2 stick)
2 eggs
1 t vanilla
1/2 c flour
1/4 t baking powder
2 c finely chopped pecans
Coarsely chop 8 squares (1 entire pkg) of chocolate. Set aside.
Melt 2nd 8 sq of chocolate in the microwave (high, 1-2 min.)
Stir until chocolate is smooth and melted.
Stir in sugar, butter, eggs, and vanilla.
Blend in flour & baking powder.
Stir in coarsely chopped chocolate & nuts.
Drop onto parchment paper & cookie sheet. Bake 12-13 minutes.
preheat 350º
parchment paper & cookie sheets
ingredients:
2 (16 oz) pkgs Baker's Semi-Sweet Baking Chocolate, divided
3.4 c brown sugar
1/4 c butter (1/2 stick)
2 eggs
1 t vanilla
1/2 c flour
1/4 t baking powder
2 c finely chopped pecans
Coarsely chop 8 squares (1 entire pkg) of chocolate. Set aside.
Melt 2nd 8 sq of chocolate in the microwave (high, 1-2 min.)
Stir until chocolate is smooth and melted.
Stir in sugar, butter, eggs, and vanilla.
Blend in flour & baking powder.
Stir in coarsely chopped chocolate & nuts.
Drop onto parchment paper & cookie sheet. Bake 12-13 minutes.
Easy Fudge
first:
Prepare 9" square pans with cooking spray & wax paper.
ingredients:
3 c (18 0z) semi-sweet chocolate chips
14 oz can Eagle Brand Condensed Milk
dash of salt
1 c pecans
1.5 t vanilla extract
prep:
In a heavy saucepan, over low heat, melt chocolate chips with Eagle Brand Condensed Milk & dash of salt. Remove from heat. Add chopped nuts and vanilla extract. Spread the fudge evenly into the 9" square pan. Chill for 2 hours and cut. Store in the refrigerator.
Prepare 9" square pans with cooking spray & wax paper.
ingredients:
3 c (18 0z) semi-sweet chocolate chips
14 oz can Eagle Brand Condensed Milk
dash of salt
1 c pecans
1.5 t vanilla extract
prep:
In a heavy saucepan, over low heat, melt chocolate chips with Eagle Brand Condensed Milk & dash of salt. Remove from heat. Add chopped nuts and vanilla extract. Spread the fudge evenly into the 9" square pan. Chill for 2 hours and cut. Store in the refrigerator.
Easy Toffee
Spray a 8 X 8 pan
ingredients:
.5 c chopped nuts
8 oz butter (1 stick)
.75 c brown sugar
6 oz chocolate chips
Sprinkle the nuts into the cake pan. In a sauce pan, boil the butter & brown sugar till light brown. Pour this toffee over the nuts. Sprinkle the chocolate chips over the toffee layer. Slice the candy into pieces while still warm.
ingredients:
.5 c chopped nuts
8 oz butter (1 stick)
.75 c brown sugar
6 oz chocolate chips
Sprinkle the nuts into the cake pan. In a sauce pan, boil the butter & brown sugar till light brown. Pour this toffee over the nuts. Sprinkle the chocolate chips over the toffee layer. Slice the candy into pieces while still warm.
German Chocolate Bars
prep
preheat 350º
spray 9 x 13 cake pan
ingredients
50 caramel kisses
.33 c evaporated milk
1 pkg german chocolate cake mix
1.5 stick melted butter
.33 c evaporated milk
1 c chopped nuts
6 oz pkg chocolate chips
step 1
Melt caramel kisses & evaporated milk in double boiler. Set aside.
step 2 -makes the dough
Combine cake mix, butter, evaporated milk, and nuts by hand.
step 3 - pat enough dough to line the greased pan - bake 6 minutes (set rest of dough aside)
step 4 - Spread caramel mixture over dough. Sprinkle with chocolate chips. Crumble the remaining dough over chocolate chips. Bake 15-18 minutes. Cool slightly and refrigerate. Cut like brownies.
preheat 350º
spray 9 x 13 cake pan
ingredients
50 caramel kisses
.33 c evaporated milk
1 pkg german chocolate cake mix
1.5 stick melted butter
.33 c evaporated milk
1 c chopped nuts
6 oz pkg chocolate chips
step 1
Melt caramel kisses & evaporated milk in double boiler. Set aside.
step 2 -makes the dough
Combine cake mix, butter, evaporated milk, and nuts by hand.
step 3 - pat enough dough to line the greased pan - bake 6 minutes (set rest of dough aside)
step 4 - Spread caramel mixture over dough. Sprinkle with chocolate chips. Crumble the remaining dough over chocolate chips. Bake 15-18 minutes. Cool slightly and refrigerate. Cut like brownies.
German Chocolate Brownies
prep:
preheat 350º
spray a 9 X 13 pan & line with foil
ingredients:
1 1/2 c flour
1 1/2 c sugar
1/2 t baking soda
1/2 t salt
2 pkg (16 oz) German Sweet Chocolate melted
3/4 c butter (for brownie)
1/4 c butter (for topping)
4 eggs
2 t vanilla
1 c finely chopped pecans
2 T brown sugar
1 c shredded coconut
1. Sift dry ingredients together (NOT brown sugar).
2. Melt the chocolate & 3/4 butter together. Add eggs and vanilla to the chocolate. Fold in the dry ingredients. Spread the batter into pan and bake for 10 minutes.
3. Mix the pecans, coconut, 1/4 melted butter, and brown sugar till all the pecans are coated. Sprinkle this evenly over the batter. Return pan to oven and bake another 25-35 minutes.
Let cool, remove from pan, remove foil and cut into brownie servings. This is a luscious brownie, chocked full of chocolate, coconut, and pecans.
preheat 350º
spray a 9 X 13 pan & line with foil
ingredients:
1 1/2 c flour
1 1/2 c sugar
1/2 t baking soda
1/2 t salt
2 pkg (16 oz) German Sweet Chocolate melted
3/4 c butter (for brownie)
1/4 c butter (for topping)
4 eggs
2 t vanilla
1 c finely chopped pecans
2 T brown sugar
1 c shredded coconut
1. Sift dry ingredients together (NOT brown sugar).
2. Melt the chocolate & 3/4 butter together. Add eggs and vanilla to the chocolate. Fold in the dry ingredients. Spread the batter into pan and bake for 10 minutes.
3. Mix the pecans, coconut, 1/4 melted butter, and brown sugar till all the pecans are coated. Sprinkle this evenly over the batter. Return pan to oven and bake another 25-35 minutes.
Let cool, remove from pan, remove foil and cut into brownie servings. This is a luscious brownie, chocked full of chocolate, coconut, and pecans.
Grandmother's Oatmeal Cookies
prep:
preheat 350º
prepare cookie sheets with parchment paper
ingredients:
2 sticks butter
1 c sugar
2 eggs
2 c flour
2 c old fashioned oats
1 t baking powder
1/4 t salt
1 t cinnamon
1/2 to 1 c finely chopped pecans or walnuts
1.5 c chocolate chips
1/4 c cream or whole milk
Combine all the dry ingredients and set aside. Cream the butter & sugar. Blend in the eggs. Begin blending in the dry ingredients. Add cream. Drop cookies in tablespoon portions. Bake for about 15 minutes till golden brown.
preheat 350º
prepare cookie sheets with parchment paper
ingredients:
2 sticks butter
1 c sugar
2 eggs
2 c flour
2 c old fashioned oats
1 t baking powder
1/4 t salt
1 t cinnamon
1/2 to 1 c finely chopped pecans or walnuts
1.5 c chocolate chips
1/4 c cream or whole milk
Combine all the dry ingredients and set aside. Cream the butter & sugar. Blend in the eggs. Begin blending in the dry ingredients. Add cream. Drop cookies in tablespoon portions. Bake for about 15 minutes till golden brown.
Honey Lace Cookies
prep:
parchment paper & cookie sheets
preheat 350º
ingredients:
1/2 c butter
1/2 c sugar
1/2 c honey
1 egg
1 c flour
1/2 t soda
1/2 t baking powder
1/4 t salt
1 c oats
1 c shredded coconut
1/2 c finely chopped pecans
Cream butter, sugar and honey until light. Add egg and beat well. Sift flour, soda, baking powder and and salt together. Mix with butter/sugar mixture. Stir in the oats, coconut and chopped pecans. Drop the cookies by teaspoon to cookie sheet.
Bake 15 minutes or till golden. Makes 30 cookies.
parchment paper & cookie sheets
preheat 350º
ingredients:
1/2 c butter
1/2 c sugar
1/2 c honey
1 egg
1 c flour
1/2 t soda
1/2 t baking powder
1/4 t salt
1 c oats
1 c shredded coconut
1/2 c finely chopped pecans
Cream butter, sugar and honey until light. Add egg and beat well. Sift flour, soda, baking powder and and salt together. Mix with butter/sugar mixture. Stir in the oats, coconut and chopped pecans. Drop the cookies by teaspoon to cookie sheet.
Bake 15 minutes or till golden. Makes 30 cookies.
Indians
prep:
preheat 350º
ingredients:
1.25 stick butter
1 lb brown sugar
2 eggs
1. 75 c flour
3 t baking powder
2 t vanilla
1 c finely chopped pecans
Blend butter, sugar, and eggs until creamy. Sift flour and baking powder together. Add to creamed mixture. Add nuts & vanilla. Bake for 20 minutes. Cool and cut into squares.
preheat 350º
ingredients:
1.25 stick butter
1 lb brown sugar
2 eggs
1. 75 c flour
3 t baking powder
2 t vanilla
1 c finely chopped pecans
Blend butter, sugar, and eggs until creamy. Sift flour and baking powder together. Add to creamed mixture. Add nuts & vanilla. Bake for 20 minutes. Cool and cut into squares.
Instant Potato Cookies
prep:
preheat 325º
parchment paper
ingredients:
1 stick butter
1 c sugar
1 egg
1 c instant potato
1 c bisquick
1 tsp coconut flavoring
Bake for 10 - 12 minutes.
preheat 325º
parchment paper
ingredients:
1 stick butter
1 c sugar
1 egg
1 c instant potato
1 c bisquick
1 tsp coconut flavoring
Bake for 10 - 12 minutes.
Light Brownies from Hallie Mae Major
prep:
preheat over 350º
spray an 8" pan
ingredients:
2 eggs
2 c brown sugar
1 c finely chopped pecans
1 t vanilla
1 stick butter
1 c flour
1 t baking soda
Blend all ingredients together. Bake for 30 minutes. Cool 10 minutes. Cut into squares. Sprinkle with powdered sugar
preheat over 350º
spray an 8" pan
ingredients:
2 eggs
2 c brown sugar
1 c finely chopped pecans
1 t vanilla
1 stick butter
1 c flour
1 t baking soda
Blend all ingredients together. Bake for 30 minutes. Cool 10 minutes. Cut into squares. Sprinkle with powdered sugar
Lemon Bars
prep:
preheat 350º
spray & flour 9 X 13 pan
ingredients:
1 box Duncan Hines Yellow Cake mix
1 egg
1 stick soft butter
Mix all ingredients with wooden spoon. Press into pan.
topping:
8 oz soft cream cheese
2 eggs
1 t vanilla
1 box powdered sugar
Mix all ingredients. Pour over top of the cake batter. Bake for 40 - 45 minutes (till top is set). Cut into squares.
preheat 350º
spray & flour 9 X 13 pan
ingredients:
1 box Duncan Hines Yellow Cake mix
1 egg
1 stick soft butter
Mix all ingredients with wooden spoon. Press into pan.
topping:
8 oz soft cream cheese
2 eggs
1 t vanilla
1 box powdered sugar
Mix all ingredients. Pour over top of the cake batter. Bake for 40 - 45 minutes (till top is set). Cut into squares.
Macaroons
prep:
325º
parchment paper on cookie sheet
night before: mix coconut, sugar, & oil - let sit overnight
ingredients:
4 c coconut
2 c brown sugar
1c vegetable oil
2 eggs
1 t salt
1 t almond extract
Mix remaining ingredients well. Use a spoon to make drop cookies. Bake till golden (about 10-15 min).
325º
parchment paper on cookie sheet
night before: mix coconut, sugar, & oil - let sit overnight
ingredients:
4 c coconut
2 c brown sugar
1c vegetable oil
2 eggs
1 t salt
1 t almond extract
Mix remaining ingredients well. Use a spoon to make drop cookies. Bake till golden (about 10-15 min).
Oatmeal Chews
prep:
preheat 325º
parchment paper on cookie sheets
Night before - mix oats, sugar & oil and let sit overnight
ingredients:
4 c rolled oats
2 c brown sugar
1 c vegetable oil
2 eggs, beaten
1 t salt
1 t almond extract
Add remaining ingredients (eggs, salt & extract). Use a spoon to make drop cookies. Bake till golden (no more than 15 minutes).
preheat 325º
parchment paper on cookie sheets
Night before - mix oats, sugar & oil and let sit overnight
ingredients:
4 c rolled oats
2 c brown sugar
1 c vegetable oil
2 eggs, beaten
1 t salt
1 t almond extract
Add remaining ingredients (eggs, salt & extract). Use a spoon to make drop cookies. Bake till golden (no more than 15 minutes).
Peanut Butter Candy
prep
Place parchment paper in the bottom of a square cake pan. Spray the sides of the pan.
ingredients
2 1/2 c sugar
1/2 c peanut butter
2/3 c milk
Cook for a few minutes, stir continually. Add vanilla & butter after off the burners. Beat a few minutes more. It will quickly become creamy. Spread into cake pan to cool. Refrigerate before cutting.
Place parchment paper in the bottom of a square cake pan. Spray the sides of the pan.
ingredients
2 1/2 c sugar
1/2 c peanut butter
2/3 c milk
Cook for a few minutes, stir continually. Add vanilla & butter after off the burners. Beat a few minutes more. It will quickly become creamy. Spread into cake pan to cool. Refrigerate before cutting.
Peanut Butter Fudge
ingredients:
2 1/4 c sugar
1 1/2 c brown sugar
1 c cream
3/4 c butter
1 t vanilla
3/4 c finely chopped pecans
peanut butter
Mix sugars, cram with butter and cook until it forma a soft ball. Let cool. Add two heaping tablesppons of peanut butter (each about the size of an egg). Add vanilla and beat. When it begins to lose its glossy look, stir in pecan and pour into butter pan to set up in refrigerator.
2 1/4 c sugar
1 1/2 c brown sugar
1 c cream
3/4 c butter
1 t vanilla
3/4 c finely chopped pecans
peanut butter
Mix sugars, cram with butter and cook until it forma a soft ball. Let cool. Add two heaping tablesppons of peanut butter (each about the size of an egg). Add vanilla and beat. When it begins to lose its glossy look, stir in pecan and pour into butter pan to set up in refrigerator.
Pecan Puffs
prep
preheat 300º
ingredients
1/2 c soft butter
2 T sugar
1 t vanilla
1 c chopped pecans
1 c flour
powdered sugar
Mix all ingredients. Roll into small balls about the size of a jack ball. Bake for 45 minutes. Roll in powdered sugar while still hot from the oven.
collected from Mrs. Guy Griffin
preheat 300º
ingredients
1/2 c soft butter
2 T sugar
1 t vanilla
1 c chopped pecans
1 c flour
powdered sugar
Mix all ingredients. Roll into small balls about the size of a jack ball. Bake for 45 minutes. Roll in powdered sugar while still hot from the oven.
collected from Mrs. Guy Griffin
Poppy Seed Cookies
prep:
preheat 400º
spray cookies sheet
ingredients:
1 stick butter (soft)
1/2 c sugar
1 egg
1/3 c poppy seeds
3/4 c flour
1/2 t vanilla
1/2 t salt
Rinse poppy seeds with hot water and set aside. Cream the butter & sugar. Blend in egg and vanilla. Blend in flour, salt and poppy seeds. Make each cookies about the size of a hazelnut. Bake about 10 minutes.
preheat 400º
spray cookies sheet
ingredients:
1 stick butter (soft)
1/2 c sugar
1 egg
1/3 c poppy seeds
3/4 c flour
1/2 t vanilla
1/2 t salt
Rinse poppy seeds with hot water and set aside. Cream the butter & sugar. Blend in egg and vanilla. Blend in flour, salt and poppy seeds. Make each cookies about the size of a hazelnut. Bake about 10 minutes.
Pull Candy
3 c sugar
1/4 c cream
pinch of salt
Mix all three ingredients and cook over medium heat, stirring constantly. Cook till mixture has an even boil. When mixture turns a golden brown, pour it over marble slab. Keep folding in from edges till you can handle it. Then pull like crazy.
1/4 c cream
pinch of salt
Mix all three ingredients and cook over medium heat, stirring constantly. Cook till mixture has an even boil. When mixture turns a golden brown, pour it over marble slab. Keep folding in from edges till you can handle it. Then pull like crazy.
Strawberry Cookies
prep:
preheat 350º
spray 9 X 9 pan
ingredients:
2 sticks butter
1 c sugar
2 egg yolks
1 c pecans (finely chopped)
1/2 c strawberry jam
2 c flour
powdered sugar
Cream butter and sugar. Add eggs, flour and nuts. Spread half the batter in your pan. Spread the jam over this batter. Spread remaining batter on top. Bake for 30 minutes. When cool, sprinkle with powder sugar.
preheat 350º
spray 9 X 9 pan
ingredients:
2 sticks butter
1 c sugar
2 egg yolks
1 c pecans (finely chopped)
1/2 c strawberry jam
2 c flour
powdered sugar
Cream butter and sugar. Add eggs, flour and nuts. Spread half the batter in your pan. Spread the jam over this batter. Spread remaining batter on top. Bake for 30 minutes. When cool, sprinkle with powder sugar.
Toffee Bars
prep
preheat 350º
spray cake pan
ingredients
2 c brown sugar
2 c flour
1 stick butter
1 t baking powder
.5 t salt
1 t vanilla extract
1 c whole milk
1 egg
1 c semi sweet chocolate chips
.5 c chopped walnuts or pecans
.25 c flaked coconut
Mix brown sugar with egg, vanilla, milk and melted butter. Set aside. Mix flour, baking powder, and salt. Blend the dry mixture into the wet. Gradually add the chocolate chips, nuts, and coconut. Bake 35 minutes.
preheat 350º
spray cake pan
ingredients
2 c brown sugar
2 c flour
1 stick butter
1 t baking powder
.5 t salt
1 t vanilla extract
1 c whole milk
1 egg
1 c semi sweet chocolate chips
.5 c chopped walnuts or pecans
.25 c flaked coconut
Mix brown sugar with egg, vanilla, milk and melted butter. Set aside. Mix flour, baking powder, and salt. Blend the dry mixture into the wet. Gradually add the chocolate chips, nuts, and coconut. Bake 35 minutes.
Wheaties Cookies
prep:
preheat 350º
parchment paper
ingredients:
1 c butter
1 c brown sugar
1 c sugar
2 eggs
2 c coconut
2 c flour
2 c Wheaties
1 t soda
1/2 t baking powder
1 T vanilla
pinch salt
Roll into balls and flatten with a fork. Bake to 10 - 12 minutes
preheat 350º
parchment paper
ingredients:
1 c butter
1 c brown sugar
1 c sugar
2 eggs
2 c coconut
2 c flour
2 c Wheaties
1 t soda
1/2 t baking powder
1 T vanilla
pinch salt
Roll into balls and flatten with a fork. Bake to 10 - 12 minutes
PIES
Easy Pie Crust
prep:
preheat 350º
ingredients:
two 3 oz cream cheese pkg (soft)
2 sticks butter (soft)
2 c flour
Knead all together. Bake till slightly brown
preheat 350º
ingredients:
two 3 oz cream cheese pkg (soft)
2 sticks butter (soft)
2 c flour
Knead all together. Bake till slightly brown
Hot Water Pie Crust (makes 2 pie shells)
prep:
preheat 350º
ingredients:
4 T boiling water
2 T butter
1 egg
.5 t salt
Pour boiling water over butter & salt. Add enough flour to make pie dough texture. Work in the egg. Roll out two pie shells. Bake till golden.
preheat 350º
ingredients:
4 T boiling water
2 T butter
1 egg
.5 t salt
Pour boiling water over butter & salt. Add enough flour to make pie dough texture. Work in the egg. Roll out two pie shells. Bake till golden.
Ice Water Pie Shell
prep:
preheat 350º
ingredients:
1.5 c flour
1 stick butter
1 t salt
.25 c water (approximately)
Cut the butter into the flour & salt with pastry cutter. Work the water in a little at a time, till you have pie dough consistancy. Roll our two pie shells. Bake till golden.
preheat 350º
ingredients:
1.5 c flour
1 stick butter
1 t salt
.25 c water (approximately)
Cut the butter into the flour & salt with pastry cutter. Work the water in a little at a time, till you have pie dough consistancy. Roll our two pie shells. Bake till golden.
Never Fail Pie Crust
prep:
preheat 350º
makes three pie shells
ingredients:
3 c flour
1 stick butter
5 t water
1 t salt
1 egg
1 t vinegar
Bake till golden.
preheat 350º
makes three pie shells
ingredients:
3 c flour
1 stick butter
5 t water
1 t salt
1 egg
1 t vinegar
Bake till golden.
Pie Crust
2 c flour
1/2 t salt
1/2 t baking powder
2/3 butter
4 T ice water
Sift flour, baking powder & salt together. Cut in the butter. Lightly stir in water, knead dough with floured hands. Chill in refrigerator for 1 hour. Roll out and place in pie pan.
collected from Maud Orange
1/2 t salt
1/2 t baking powder
2/3 butter
4 T ice water
Sift flour, baking powder & salt together. Cut in the butter. Lightly stir in water, knead dough with floured hands. Chill in refrigerator for 1 hour. Roll out and place in pie pan.
collected from Maud Orange
Pie Crust from Annie Mary Allen
start day before:
crust has to be refrigerated
line pie pan with wax paper
ingredients:
1.5 c flour
.5 crisco
3 T water
Knead into pie crust dough. Roll out and form into pie pan. Refrigerate overnight.
crust has to be refrigerated
line pie pan with wax paper
ingredients:
1.5 c flour
.5 crisco
3 T water
Knead into pie crust dough. Roll out and form into pie pan. Refrigerate overnight.
Meringue for pie
2 egg whites
2/3 c marshmallow creme
dash of salt
Beat the egg whites and salt till stiff. Add the marshmallow creme. Beat till peaks form. Spread on desired pie and bake at 350º for 15 minutes.
2/3 c marshmallow creme
dash of salt
Beat the egg whites and salt till stiff. Add the marshmallow creme. Beat till peaks form. Spread on desired pie and bake at 350º for 15 minutes.
Never Fail Meringue (pie topping)
1 T corn starch
1/2 c boiling water
3 egg whites
pinch of salt
6 T sugar
Dissolve corn starch in small amount of water. Then stir in remaining boiling water. Stir & cook till clear.
Whip eggs, add salt & sugar.
Whip in the cooled corn starch mixture.
Beat until desire consistency is reached.
Bake till light brown (about 15 minutes).
1/2 c boiling water
3 egg whites
pinch of salt
6 T sugar
Dissolve corn starch in small amount of water. Then stir in remaining boiling water. Stir & cook till clear.
Whip eggs, add salt & sugar.
Whip in the cooled corn starch mixture.
Beat until desire consistency is reached.
Bake till light brown (about 15 minutes).
Apple Dumplings
prep:
preheat 350º
ingredients:
plain pie crust cut into 8 squares
chopped apples
sugar
butter
Cut the pie crust into squares. Place chopped apples, 1 T sugar & 1 T butter on each square. Pull the corners of the pie crust up and close around apples. Bake till golden.
Sauce: 1.5 c sugar, 1 T flour, 1 stick butter, 1 t vanilla
Cook covered in a double boiler. Add a little water if too thick. Pour equal parts over each dumpling.
preheat 350º
ingredients:
plain pie crust cut into 8 squares
chopped apples
sugar
butter
Cut the pie crust into squares. Place chopped apples, 1 T sugar & 1 T butter on each square. Pull the corners of the pie crust up and close around apples. Bake till golden.
Sauce: 1.5 c sugar, 1 T flour, 1 stick butter, 1 t vanilla
Cook covered in a double boiler. Add a little water if too thick. Pour equal parts over each dumpling.
Apple Roquefort Bacon Pie
preheat over: 425º
Line a pie shell with pie crust (refrigerate)
Need a second pie shell for topper (don't refrigerate)
ingredients:
4 oz hickory smoked bacon, cooked & diced
2 - 2.5 pounds apples
2 T honey + extra
2 T flour
2 t lemon juice
.25 salt
.25 freshly ground pepper
2 oz Roquefort cheese
Peel & Core the apples, then saute in bacon drippings. Add the honey, flour, lemone juice, salt & pepper to the skillet. Stir in the bacon.
Transfer the apple mixture into the pie crust. Crumble in the cheese. Cover with topping crust. Chill in the refrig for 10 min.
Cut vents in top and bake for 30 minutes. Let cool completely & refrigerate one day. Reheat at 325º for 12 - 15 minutes before serving.
Line a pie shell with pie crust (refrigerate)
Need a second pie shell for topper (don't refrigerate)
ingredients:
4 oz hickory smoked bacon, cooked & diced
2 - 2.5 pounds apples
2 T honey + extra
2 T flour
2 t lemon juice
.25 salt
.25 freshly ground pepper
2 oz Roquefort cheese
Peel & Core the apples, then saute in bacon drippings. Add the honey, flour, lemone juice, salt & pepper to the skillet. Stir in the bacon.
Transfer the apple mixture into the pie crust. Crumble in the cheese. Cover with topping crust. Chill in the refrig for 10 min.
Cut vents in top and bake for 30 minutes. Let cool completely & refrigerate one day. Reheat at 325º for 12 - 15 minutes before serving.
Berry Apple Pie
preheat: 375º
prepare a bottom crust (refrigerate)
have a topper crust ready (don't refrig)
ingredients:
1 c sugar
4 t quick cooking tapioca
.5 t ground cinnamon
2 c fresh blackberries
2 c sliced & peeled apples
2 T butter (cold) thinly sliced
Stir together sugar, tapioca & cinnamon. Add blackberries & apples. Let stand for 15 minutes. Spoon into fill shell. Dot with butter slices. Top with second pie crust. Make steam slits and cover with foil. Bake for 25 minutes. Remove foil and bake another 20-25 minutes.
prepare a bottom crust (refrigerate)
have a topper crust ready (don't refrig)
ingredients:
1 c sugar
4 t quick cooking tapioca
.5 t ground cinnamon
2 c fresh blackberries
2 c sliced & peeled apples
2 T butter (cold) thinly sliced
Stir together sugar, tapioca & cinnamon. Add blackberries & apples. Let stand for 15 minutes. Spoon into fill shell. Dot with butter slices. Top with second pie crust. Make steam slits and cover with foil. Bake for 25 minutes. Remove foil and bake another 20-25 minutes.
Cherry Crumb Pie
prep:
preheat 375º
pie shell prepared
Will need a strainer
ingredients:
1/2 c oats
2/3 c whole wheat flour
1 T brown sugar
1 T honey
2 t vegetable oil or butter
2 15 oz cans dark sweet cherries in heavy syrup
2/3 c sliced dried apples
1/4 c sugar
1.5 T cornstarch
1/4 c OJ
Combine oats, flour, brown sugar, honey and butter in a saucepan. Using a fork, work the ingredients together over low heat. Set aside.
Strain the cherries over a bowl, saving the syrup. Cut the cherries in half. Combine the apples and cherries in a bowl and set aside.
In a small saucepan, combine the sugar and cornstarch. Slowly add the orange juice and 3/4 c of the cherries syrup. Simmer this mixture over low heat till simmering and thickened. (about 5 minutes)
Stir the thickened mixture into apples and cherries. Pour all this filling into your pie shell. Sprinkle the top with sprinkle the top with your brown sugar/oats mixture. Bake for 40 - 45 minutes (till bubbling). Top should be light brown. Cool completely before slicing.
preheat 375º
pie shell prepared
Will need a strainer
ingredients:
1/2 c oats
2/3 c whole wheat flour
1 T brown sugar
1 T honey
2 t vegetable oil or butter
2 15 oz cans dark sweet cherries in heavy syrup
2/3 c sliced dried apples
1/4 c sugar
1.5 T cornstarch
1/4 c OJ
Combine oats, flour, brown sugar, honey and butter in a saucepan. Using a fork, work the ingredients together over low heat. Set aside.
Strain the cherries over a bowl, saving the syrup. Cut the cherries in half. Combine the apples and cherries in a bowl and set aside.
In a small saucepan, combine the sugar and cornstarch. Slowly add the orange juice and 3/4 c of the cherries syrup. Simmer this mixture over low heat till simmering and thickened. (about 5 minutes)
Stir the thickened mixture into apples and cherries. Pour all this filling into your pie shell. Sprinkle the top with sprinkle the top with your brown sugar/oats mixture. Bake for 40 - 45 minutes (till bubbling). Top should be light brown. Cool completely before slicing.
Mock Apple Pie
prep:
preheat 450º
ingredients:
2 c water
2 apples cored & sliced
1 c sugar
2 t cream tartar
24 whole Ritz crackers
finely chopped pecans (optional)
1 pie shell
butter
Put the water, sugar & cream of tartar in a pan and bring to a boil. Drop in the Ritz crackers & return to a boil (2 minutes). Remove from heat. Place apple slices pecans in your pie shell. Pour mixture from the stove over apples. Scatter some slices of butter randomly over the pie. Bake till golden brown.
preheat 450º
ingredients:
2 c water
2 apples cored & sliced
1 c sugar
2 t cream tartar
24 whole Ritz crackers
finely chopped pecans (optional)
1 pie shell
butter
Put the water, sugar & cream of tartar in a pan and bring to a boil. Drop in the Ritz crackers & return to a boil (2 minutes). Remove from heat. Place apple slices pecans in your pie shell. Pour mixture from the stove over apples. Scatter some slices of butter randomly over the pie. Bake till golden brown.
Buster Pie
prep:
prepare Oreo pie shell first & place in freezer
ingredients:
20 Oreo cookies crushed (white centers removed)
1/4 c melted butter
1 5 oz can evaporated milk
1/2 c sugar
2 (1 oz) squares unsweetened baking chocolate (in pieces)
1/2 t vanilla
1 qt vanilla ice cream (soft)
chocolate syrup
slivered almonds
1. Combine Oreo cookie crumbs and butter in a large bowl. Press into a 9" pie plate. Freeze while making the sauce.
2. In a saucepan, combine milk, butter, sugar and chocolate. Cook over low heat stirring frequently until smooth. Remove from heat, add vanilla and a pinch of salt. Let cool.
3. Spread softened ice cream into the frozen crust and freeze until firm. Spoon chocolate sauce over the ice cream layer.
4. To serve, remove from freezer 10 minutes before serving and sprinkle with slivered almonds.
Note: Strawberry ice cream is pretty used in this dessert and taste wonderful with this recipe.
prepare Oreo pie shell first & place in freezer
ingredients:
20 Oreo cookies crushed (white centers removed)
1/4 c melted butter
1 5 oz can evaporated milk
1/2 c sugar
2 (1 oz) squares unsweetened baking chocolate (in pieces)
1/2 t vanilla
1 qt vanilla ice cream (soft)
chocolate syrup
slivered almonds
1. Combine Oreo cookie crumbs and butter in a large bowl. Press into a 9" pie plate. Freeze while making the sauce.
2. In a saucepan, combine milk, butter, sugar and chocolate. Cook over low heat stirring frequently until smooth. Remove from heat, add vanilla and a pinch of salt. Let cool.
3. Spread softened ice cream into the frozen crust and freeze until firm. Spoon chocolate sauce over the ice cream layer.
4. To serve, remove from freezer 10 minutes before serving and sprinkle with slivered almonds.
Note: Strawberry ice cream is pretty used in this dessert and taste wonderful with this recipe.
Buttermilk Pie (makes 2)
prep
preheat 350º
grease 2 pie pans or buy 2 pie shells
ingredients
3 c sugar
6 eggs
2 stick butter
1/4 c flour
1 c buttermilk
1 t vanilla
1/2 t lemon juice
Bake in pie shells for 50 minutes.
preheat 350º
grease 2 pie pans or buy 2 pie shells
ingredients
3 c sugar
6 eggs
2 stick butter
1/4 c flour
1 c buttermilk
1 t vanilla
1/2 t lemon juice
Bake in pie shells for 50 minutes.
Caramel Pie
prep
preheat 400º
ingredients for double boiler:
1 c sugar
2 c milk
4 egg yolks
5 T flour
1 stick butter
Brown 1 more cup sugar and add to the double boiler. Save the eggs white to make a meringue topping.
Bake pie 25 minutes. Let cool. Make meringue, top the pie and bake at 350 for 10-20 minutes. Let meringue get a light brown.
preheat 400º
ingredients for double boiler:
1 c sugar
2 c milk
4 egg yolks
5 T flour
1 stick butter
Brown 1 more cup sugar and add to the double boiler. Save the eggs white to make a meringue topping.
Bake pie 25 minutes. Let cool. Make meringue, top the pie and bake at 350 for 10-20 minutes. Let meringue get a light brown.
Chess Pie
preheat over to 350º
5 eggs
2 c sugar
3 - 5 T of cream
lump of butter (about the size of a walnut)
1 t vanilla
Bake about 45 minutes/till golden
collected from Cousin Martha Owen
5 eggs
2 c sugar
3 - 5 T of cream
lump of butter (about the size of a walnut)
1 t vanilla
Bake about 45 minutes/till golden
collected from Cousin Martha Owen
Chocolate Chess Pie
prep:
preheat 325º
unbaked pie shell
ingredients:
1.5 c sugar
1 stick butter
4 T cocoa
2 eggs
1 small can pet milk
Cream ingredients. Bake till it sets up.
preheat 325º
unbaked pie shell
ingredients:
1.5 c sugar
1 stick butter
4 T cocoa
2 eggs
1 small can pet milk
Cream ingredients. Bake till it sets up.
Coconut Macaroon Pie
prep:
preheat 375º
ingredients:
1 pie shell
.25 t salt
3 egg yolks
3 egg whites (stiffly beaten)
1.5 c sugar
.25 c whole milk or cream
2 T melted butter
1 t lemon juice
.25 t almond extract
1.5 c shredded coconut
Add salt to egg yolks and beat till thick & light. Add sugar .5 cup at a time, beating well each time. Add mike, butter, lemon juice, almond extract - blend well. Fold in coconut and egg whites (stiffly beaten). Pour into pie shell and bake 50 minutes.
preheat 375º
ingredients:
1 pie shell
.25 t salt
3 egg yolks
3 egg whites (stiffly beaten)
1.5 c sugar
.25 c whole milk or cream
2 T melted butter
1 t lemon juice
.25 t almond extract
1.5 c shredded coconut
Add salt to egg yolks and beat till thick & light. Add sugar .5 cup at a time, beating well each time. Add mike, butter, lemon juice, almond extract - blend well. Fold in coconut and egg whites (stiffly beaten). Pour into pie shell and bake 50 minutes.
Cream Pie
prep:
preheat 325º
pie shell ready
ingredients:
1 c sugar
1/2 c butter
3 T flour
1.5 c cream or whole milk
Bake for 35 minutes.
preheat 325º
pie shell ready
ingredients:
1 c sugar
1/2 c butter
3 T flour
1.5 c cream or whole milk
Bake for 35 minutes.
Easy Tarts
prep
preheat 350º
crust ingredients:
3 oz cream cheese (soft)
1 stick butter
1 c flour
Blend all and chill. Pat dough into small tart tins.
filling ingredients:
.75 c brown sugar
1 egg
1 T butter
1 t vanilla
1 c finely chopped nuts
Combine all ingredients.
Fill each cup with dough. Fill each dough cup 3/4 full with filling. Bake 25 minutes.
preheat 350º
crust ingredients:
3 oz cream cheese (soft)
1 stick butter
1 c flour
Blend all and chill. Pat dough into small tart tins.
filling ingredients:
.75 c brown sugar
1 egg
1 T butter
1 t vanilla
1 c finely chopped nuts
Combine all ingredients.
Fill each cup with dough. Fill each dough cup 3/4 full with filling. Bake 25 minutes.
Fudge Pie
prep:
preheat 350º
have a pie shell ready
ingredients:
2 squares bitter chocolate
1/4 lb. butter
2 eggs
1/4 c flour
1 c sugar
Melt the chocolate in a double boiler. Cream butter & sugar. Beat eggs and add to butter & sugar. Add chocolate once it's cool. Fold in flour. Bake 20 minutes.
preheat 350º
have a pie shell ready
ingredients:
2 squares bitter chocolate
1/4 lb. butter
2 eggs
1/4 c flour
1 c sugar
Melt the chocolate in a double boiler. Cream butter & sugar. Beat eggs and add to butter & sugar. Add chocolate once it's cool. Fold in flour. Bake 20 minutes.
Molasses Crumb Pie
prep
preheat 450º
prepare pie crust
ingredients
1/2 c molasses
1 egg yolk
1/2 t baking soda disolved in 3/4 c boiling water
3/4 c flour
2 T soft butter
1/2 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/8 t cloves
1/2 c brown sugar
1/4 t salt
Combine flour, sugar, and spices. Cut in the butter. Beat the molasses, egg yolk, and soda water together. Add the molasses mixture to the dry ingredients/butter mixture. Spread mix into your pie shell. Bake at 450º till edge is light brown (watch your pie). Turn oven down to 375º. Bake 20 more minutes. Serve with whipped cream.
preheat 450º
prepare pie crust
ingredients
1/2 c molasses
1 egg yolk
1/2 t baking soda disolved in 3/4 c boiling water
3/4 c flour
2 T soft butter
1/2 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/8 t cloves
1/2 c brown sugar
1/4 t salt
Combine flour, sugar, and spices. Cut in the butter. Beat the molasses, egg yolk, and soda water together. Add the molasses mixture to the dry ingredients/butter mixture. Spread mix into your pie shell. Bake at 450º till edge is light brown (watch your pie). Turn oven down to 375º. Bake 20 more minutes. Serve with whipped cream.
Peanut Butter Pie
plan ahead:
Prepare a pie crust using a Pillsbury chocolate chip cookie roll. Press into pie shell and bake following the package's directions.
ingredients:
1 c creamy peanut butter
8 oz cream cheese (soft)
.5 c sugar
.5 oz whipped topping (divided in 2 equal parts)
2 T Smucker's Hot Fudge Topping
step 1: Beat together the peanut butter, cream cheese, and sugar. Fold in 3 c whipped topping. Spoon this mixture into your pie shell. Refrigerate 30 minutes
step 2: Hold out 2-3 T of the Hot Fudge Topping. Spread the remainder over your pie. Refrigerate again, till time to serve.
step 3: Just before serving, spread the remaining whipped topping over pie. Place the remaining fudge topping in a plastic baggy, knead in hands to melt, cut a small hole & drizzle over pie. You can do the same with peanut butter. Cut & serve.
Prepare a pie crust using a Pillsbury chocolate chip cookie roll. Press into pie shell and bake following the package's directions.
ingredients:
1 c creamy peanut butter
8 oz cream cheese (soft)
.5 c sugar
.5 oz whipped topping (divided in 2 equal parts)
2 T Smucker's Hot Fudge Topping
step 1: Beat together the peanut butter, cream cheese, and sugar. Fold in 3 c whipped topping. Spoon this mixture into your pie shell. Refrigerate 30 minutes
step 2: Hold out 2-3 T of the Hot Fudge Topping. Spread the remainder over your pie. Refrigerate again, till time to serve.
step 3: Just before serving, spread the remaining whipped topping over pie. Place the remaining fudge topping in a plastic baggy, knead in hands to melt, cut a small hole & drizzle over pie. You can do the same with peanut butter. Cut & serve.
Bess' Perfect Pecan Pie
preheat: 450º
Prepare your pie pan with your pie dough. Place an extra aluminum foil pie pan on top of you pie dough. Bake for about 8 minutes. Remove from oven. Lower over to: 325º
ingredients:
one 9" pie shell, partially baked
1 stick melted butter
(brown the butter in an iron skillet for rich flavor)
1 c dark brown sugar
.5 c Lyle's Golden Syrup (Bess said this was the secret)
4 eggs
.25 t salt
1 to 2 t vanilla extract
.25 c cream (optional)
2 c+ finely chopped pecans
(for a dense crunchy pie, increase the pecans)
prep:
Blend melted butter, brown sugar, Lyle's Golden Syrup, eggs, salt, vanilla, & cream.
Stir in pecans
Place pie pan on a cookie sheet & place on lowest rack in your oven for 35-40 minutes
Make sure your pie is completely cool before serving (no burned tongues allowed).
For best results, cut servings with a bread knife
Prepare your pie pan with your pie dough. Place an extra aluminum foil pie pan on top of you pie dough. Bake for about 8 minutes. Remove from oven. Lower over to: 325º
ingredients:
one 9" pie shell, partially baked
1 stick melted butter
(brown the butter in an iron skillet for rich flavor)
1 c dark brown sugar
.5 c Lyle's Golden Syrup (Bess said this was the secret)
4 eggs
.25 t salt
1 to 2 t vanilla extract
.25 c cream (optional)
2 c+ finely chopped pecans
(for a dense crunchy pie, increase the pecans)
prep:
Blend melted butter, brown sugar, Lyle's Golden Syrup, eggs, salt, vanilla, & cream.
Stir in pecans
Place pie pan on a cookie sheet & place on lowest rack in your oven for 35-40 minutes
Make sure your pie is completely cool before serving (no burned tongues allowed).
For best results, cut servings with a bread knife
Pecan Pie ( Byrd Witty)
prep:
preheat 450º
pie shell ready
ingredients:
1 c sugar
1 c dark Karo
1 c finely chopped pecans
1 T flour
1/4 stick of butter (melted)
3 whole eggs
Beat eggs, add sugar & flour. Add Karo, butter, & nuts.
Place pie pan on a cookie sheet & place on lowest rack in your oven for 35-40 minutes (till golden).
Make sure your pie is completely cool before serving.
preheat 450º
pie shell ready
ingredients:
1 c sugar
1 c dark Karo
1 c finely chopped pecans
1 T flour
1/4 stick of butter (melted)
3 whole eggs
Beat eggs, add sugar & flour. Add Karo, butter, & nuts.
Place pie pan on a cookie sheet & place on lowest rack in your oven for 35-40 minutes (till golden).
Make sure your pie is completely cool before serving.
Pumpkin Pie
precook: a pie shell crust
ingredients:
4 oz cream cheese (soft)
1 T cream
1 t sugar
1 tub whipped topping
1 c whole milk
15 oz pumpkin pie filling
2 pkg vanilla pudding mix (serves 4 each)
1 t ground cinnamon
.5 t nutmeg
.5 t ground ginger
.25 t ground cloves
1 T OJ concentrate
mix cream cheese, T cream, & sugar. Stir in .5 whipped topping. Spread into pie crust.
mix 1 c whole milk, pumpkin, pudding mix, cinnamon, ginger, and gloves. Pour over the cream cheese mixture.
refrigerate for 4 hours. Top with whipped topping to serve.
ingredients:
4 oz cream cheese (soft)
1 T cream
1 t sugar
1 tub whipped topping
1 c whole milk
15 oz pumpkin pie filling
2 pkg vanilla pudding mix (serves 4 each)
1 t ground cinnamon
.5 t nutmeg
.5 t ground ginger
.25 t ground cloves
1 T OJ concentrate
mix cream cheese, T cream, & sugar. Stir in .5 whipped topping. Spread into pie crust.
mix 1 c whole milk, pumpkin, pudding mix, cinnamon, ginger, and gloves. Pour over the cream cheese mixture.
refrigerate for 4 hours. Top with whipped topping to serve.
Strawberry Pie
prep:
prebake a pie shell - let cool completely
ingredients:
1 box fresh strawberries
1 c sugar
1.5 c water
3 T corn starch
red food coloring
Put water, sugar, and corn starch on stove and stir till thick and jelly like. Add enough food coloring to have desired shade of red. Set aside to cool further. Slice strawberries. Place in cooled pie shell. Pour jelly mixture over the strawberries. Serve with whipped cream.
prebake a pie shell - let cool completely
ingredients:
1 box fresh strawberries
1 c sugar
1.5 c water
3 T corn starch
red food coloring
Put water, sugar, and corn starch on stove and stir till thick and jelly like. Add enough food coloring to have desired shade of red. Set aside to cool further. Slice strawberries. Place in cooled pie shell. Pour jelly mixture over the strawberries. Serve with whipped cream.
FROSTING & TOPPINGS
Almond Butter Icing
ingredients:
1 stick unsalted butter
4 c sifted powdered sugar
.5 t salt
1 t almond extract
.25 c warm heavy cream
Cream the butter, sugar and salt in an electric mixer until it is smooth. Blend in the almond extract. Add the warm cream a spoonful at a time until the frosting is the right spreading consistency. Cover and chill.
1 stick unsalted butter
4 c sifted powdered sugar
.5 t salt
1 t almond extract
.25 c warm heavy cream
Cream the butter, sugar and salt in an electric mixer until it is smooth. Blend in the almond extract. Add the warm cream a spoonful at a time until the frosting is the right spreading consistency. Cover and chill.
Buttermilk Glaze
ingredients:
1.5 t baking soda
.5 c buttermilk
.5 c butter (soft)
1 t light corn syrup
prep:
Bring all four ingredients to a slow boil in a dutch oven over medium/high heat. Boil, stirring continuously, for 4 minutes. Let cool & stir in 1 t vanilla extract.
1.5 t baking soda
.5 c buttermilk
.5 c butter (soft)
1 t light corn syrup
prep:
Bring all four ingredients to a slow boil in a dutch oven over medium/high heat. Boil, stirring continuously, for 4 minutes. Let cool & stir in 1 t vanilla extract.
Caramel Icing from U.L. Major
3 heaping c sugar
1 c cream
1 T butter
Brown 1 cup of sugar in skillet. (Never brown more than 1/3 of your sugar.) Cook all ingredients in double boiler over simmering water till thick & creamy. Remove from heat and continue beating till cool enough for icing.
1 c cream
1 T butter
Brown 1 cup of sugar in skillet. (Never brown more than 1/3 of your sugar.) Cook all ingredients in double boiler over simmering water till thick & creamy. Remove from heat and continue beating till cool enough for icing.
Caramel Icing
2 c white sugar
2 T white Karo syrup
2 T butter
1 c butter milk
1 t soda
Cook for 25-30 min in large skillet. Beat until creamy.
2 T white Karo syrup
2 T butter
1 c butter milk
1 t soda
Cook for 25-30 min in large skillet. Beat until creamy.
Gusta's Caramel
3 c white sugar
1 c milk
1 t baking soda
Cook till the color changes to caramel and bubbles.
1 c milk
1 t baking soda
Cook till the color changes to caramel and bubbles.
Caramel Icing from Virginia Major Turner
ingredients:
9 T (heaping) brown sugar
6 T whole milk
Big lump of butter
1 box confectioner sugar
Put everything in a double boiler and mix over simmering water. Work the powdered sugar in a little at a time. If it becomes to thick, add a teeny tiny bit of milk. Too thin, add more powdered sugar.
This icing is good on chocolate cake, carrot, pumpkin, and white.
9 T (heaping) brown sugar
6 T whole milk
Big lump of butter
1 box confectioner sugar
Put everything in a double boiler and mix over simmering water. Work the powdered sugar in a little at a time. If it becomes to thick, add a teeny tiny bit of milk. Too thin, add more powdered sugar.
This icing is good on chocolate cake, carrot, pumpkin, and white.
Caramel Sauce
ingredients:
1 c butter
2 c sugars
2 t lemon juice
1.5 whipping cream
Melt butter over medium heat, add sugar, and lemon juice. Stir constantly over heat for 6-8 minutes until mixture looks deep caramel. Gradually add cream and stir over heat 1-2 more minutes.
1 c butter
2 c sugars
2 t lemon juice
1.5 whipping cream
Melt butter over medium heat, add sugar, and lemon juice. Stir constantly over heat for 6-8 minutes until mixture looks deep caramel. Gradually add cream and stir over heat 1-2 more minutes.
Chocolate Filling from U.L. Major
3 c sugar
1/2 karo syrup
little over 1 cup cream
2 sq Baker's bitter chocolate
1 heaping T Baker's cocoa
1 lump butter
Cooking in double boiler over simmering heat. Once the filling becomes creamy, remove from heat and add 1 t vanilla.
1/2 karo syrup
little over 1 cup cream
2 sq Baker's bitter chocolate
1 heaping T Baker's cocoa
1 lump butter
Cooking in double boiler over simmering heat. Once the filling becomes creamy, remove from heat and add 1 t vanilla.
Chocolate Icing (uncooked)
6 c confectioners' sugar
6 T soft butter
1/4 c + 2 T cocoa
dash salt
1/2 c warm cream
4 T simple syrup
1 t vanilla
Slowly combine sugar, butter, cocoa, and salt. Add hot water, simple syrup and vanilla. Stir until smooth. If icing is too thick, add a little more cream. If too thin, add more confectioners' sugar.
6 T soft butter
1/4 c + 2 T cocoa
dash salt
1/2 c warm cream
4 T simple syrup
1 t vanilla
Slowly combine sugar, butter, cocoa, and salt. Add hot water, simple syrup and vanilla. Stir until smooth. If icing is too thick, add a little more cream. If too thin, add more confectioners' sugar.
Chocolate Sauce
1 bar German Chocolate
1 1/2 c canned milk
1 c sugar
1/8 t salt
1/2 t vanilla
Melt the chocolate, stir in sugar gradually. Add salt slowly. Add milk. Cook slowly until thick. Add vanilla.
1 1/2 c canned milk
1 c sugar
1/8 t salt
1/2 t vanilla
Melt the chocolate, stir in sugar gradually. Add salt slowly. Add milk. Cook slowly until thick. Add vanilla.
Chowning's Decorator Buttercream Icing
ingredients:
1 lb. butter
1.5 lbs. powdered sugar (sift)
6 oz whipped butter
2 t vanilla extract
Cream the butter and powdered sugar till you have a creamy icing consistency. Add vanilla. Add more sugar if needed. Ice your wedding cake!
1 lb. butter
1.5 lbs. powdered sugar (sift)
6 oz whipped butter
2 t vanilla extract
Cream the butter and powdered sugar till you have a creamy icing consistency. Add vanilla. Add more sugar if needed. Ice your wedding cake!
Coconut Icing (baked)
ingredients:
1 c brown sugar
1 c white sugar
1 c angle flake coconut
optional:
finely chopped pecans
Blend all ingredients together and pour over your cake while it is still warm from the oven. Return the cake & icing to the oven and bake for 10 to 15 more minutes. Icing should be bubbling.
1 c brown sugar
1 c white sugar
1 c angle flake coconut
optional:
finely chopped pecans
Blend all ingredients together and pour over your cake while it is still warm from the oven. Return the cake & icing to the oven and bake for 10 to 15 more minutes. Icing should be bubbling.
Coconut Icing
2 c sugar
1 c soft butter
8 egg yolks
1 c chopped nuts
1 c coconut
Beat egg yolks. Add butter and sugar. Cook in a double boiler until mixture begins to thinken. Add nuts and coconut. Cook
10 more minutes. Let cool a few minutes before icing your cake layers.
1 c soft butter
8 egg yolks
1 c chopped nuts
1 c coconut
Beat egg yolks. Add butter and sugar. Cook in a double boiler until mixture begins to thinken. Add nuts and coconut. Cook
10 more minutes. Let cool a few minutes before icing your cake layers.
Cream Cheese Icing
ingredients:
1 package soft cream cheese (8 oz)
6 T soft butter
3 c powdered sugar
2 t vanilla extract
prep:
Beat the cream cheese and butter at medium speed until creamy. Blend in powdered sugar and vanilla.
1 package soft cream cheese (8 oz)
6 T soft butter
3 c powdered sugar
2 t vanilla extract
prep:
Beat the cream cheese and butter at medium speed until creamy. Blend in powdered sugar and vanilla.
Creamy Orange Frosting
ingredients:
1 stick soft butter
1 t orange peel
2 t vanilla
3 T juice from fresh orange
3 c powdered sugar
Combine all ingredients and beat by hand till smooth. Use to ice the Orange Cake.
1 stick soft butter
1 t orange peel
2 t vanilla
3 T juice from fresh orange
3 c powdered sugar
Combine all ingredients and beat by hand till smooth. Use to ice the Orange Cake.
Dark Chocolate Mousse Filling
ingredients:
3 squares dark sweet chocolate (semi-sweet)
1.5 T cream
3 eggs (separated)
1 t vanilla
pinch salt
fresh raspberries
*Melt the chocolate with the cream in double boiler. Whip in egg yolks. Remove from heat. Let cool.
*Once cool, add vanilla.
*Beat the egg whites & salt till peaks form. Add to chocolate.
*Pour your icing into a cool bowl & refrigerate.
*Use this icing to hold the layers of your Bridegroom's Chocolate Mousse together. If you layers look good, you can simply top with raspberries or ice the outside with Chowning Decorator's Icing and then top with your raspberries.
3 squares dark sweet chocolate (semi-sweet)
1.5 T cream
3 eggs (separated)
1 t vanilla
pinch salt
fresh raspberries
*Melt the chocolate with the cream in double boiler. Whip in egg yolks. Remove from heat. Let cool.
*Once cool, add vanilla.
*Beat the egg whites & salt till peaks form. Add to chocolate.
*Pour your icing into a cool bowl & refrigerate.
*Use this icing to hold the layers of your Bridegroom's Chocolate Mousse together. If you layers look good, you can simply top with raspberries or ice the outside with Chowning Decorator's Icing and then top with your raspberries.
Fudge Filling
3 c sugar
1 c whole milk
3 sq chocolate
lump soft butter
Cook in double boiler about 20 minutes till cream. Let cool before icing.
1 c whole milk
3 sq chocolate
lump soft butter
Cook in double boiler about 20 minutes till cream. Let cool before icing.
Fudge Frosting
ingredients:
3 c sugar
1/4 c corn syrup (white)
3 squares bitter chocolate
1 T butter
1 c cream
Boil all ingredients together, stirring until soft ball stage. Remove from heat and beat till creamy and will hold shape. Add 1 t vanilla. If too stiff or heavy, beat in a few drops of water.
3 c sugar
1/4 c corn syrup (white)
3 squares bitter chocolate
1 T butter
1 c cream
Boil all ingredients together, stirring until soft ball stage. Remove from heat and beat till creamy and will hold shape. Add 1 t vanilla. If too stiff or heavy, beat in a few drops of water.
Love Cake Icing
7 egg yolks
1 c to 1 3/4 c sugar
1 c carnation milk
1 c chopped pecans
1 stick soft butter
1 c coconut
Over low heat, cook butter and sugar until foamy, add egg yolks and cook until soft ball will form in water. Add coconut and nuts.
1 c to 1 3/4 c sugar
1 c carnation milk
1 c chopped pecans
1 stick soft butter
1 c coconut
Over low heat, cook butter and sugar until foamy, add egg yolks and cook until soft ball will form in water. Add coconut and nuts.
Maple Frosting
3/4 c maple syrup
1 stick soft butter
2 c powdered sugar
Cream the powdered sugar & butter. Slowing add maple syrup till icing has the desired consistency.
(Use on the Butternut Cake)
1 stick soft butter
2 c powdered sugar
Cream the powdered sugar & butter. Slowing add maple syrup till icing has the desired consistency.
(Use on the Butternut Cake)
Orange Filling
ingredients:
slivered rind of 1/2 orange
1/2 c sugar
2 T cornstarch
4 T butter (soft)
2 to 3 egg yolks
1/2 c OJ (use concentrate for stronger flavor)
2 t lemon juice
salt to taste
1/4 to 1/3 c grated coconut
*Combine the orange rind, butter and sugar. Add the cornstarch to butter and sugar. Remove to heavy saucepan. Set aside
*Add egg yolks and OJ. Cook in a double boiler over simmering water until thickened. Add the lemon juice and salt. Refrigerate this to chill.
*Once the OJ/lemon mixture is chilled, fold this with the coconut and the orange rind mixture. Use this icing to hold the various cake layers together.
slivered rind of 1/2 orange
1/2 c sugar
2 T cornstarch
4 T butter (soft)
2 to 3 egg yolks
1/2 c OJ (use concentrate for stronger flavor)
2 t lemon juice
salt to taste
1/4 to 1/3 c grated coconut
*Combine the orange rind, butter and sugar. Add the cornstarch to butter and sugar. Remove to heavy saucepan. Set aside
*Add egg yolks and OJ. Cook in a double boiler over simmering water until thickened. Add the lemon juice and salt. Refrigerate this to chill.
*Once the OJ/lemon mixture is chilled, fold this with the coconut and the orange rind mixture. Use this icing to hold the various cake layers together.
Pineapple Filling
(Good on a white or lemon cake)
ingredients:
1 c crushed pineapple (drained)
save the pineapple juice
1 stick butter (soft)
1 box powdered sugar (as needed)
Cream the butter and powdered sugar till icing consistency. Then pineapple juice. Add more powdered sugar to recreate icing consistency. Ice your cake. Arrange crushed pineapple in center.
ingredients:
1 c crushed pineapple (drained)
save the pineapple juice
1 stick butter (soft)
1 box powdered sugar (as needed)
Cream the butter and powdered sugar till icing consistency. Then pineapple juice. Add more powdered sugar to recreate icing consistency. Ice your cake. Arrange crushed pineapple in center.
Pumpkin Cake icing
ingredients:
1 stick soft butter
6 oz Phil Cream Cheese
1 box confectioner's sugar
1 c finely chopped pecans
2 t vanilla
coconut (optional)
1 stick soft butter
6 oz Phil Cream Cheese
1 box confectioner's sugar
1 c finely chopped pecans
2 t vanilla
coconut (optional)
7 Minute White Icing
ingredients:
1.5 c sugar
2 egg whites (unbeated)
5 T water
5 or 6 large marshmallows
.25 t cream of tartar
.25 t vanilla
Put all ingredients in your double boiler. Beat over simmering hot water for at least 7 minutes or till peaks form.
1.5 c sugar
2 egg whites (unbeated)
5 T water
5 or 6 large marshmallows
.25 t cream of tartar
.25 t vanilla
Put all ingredients in your double boiler. Beat over simmering hot water for at least 7 minutes or till peaks form.
Yellow Orchid Buttercream Icing
This icing holds well and can be made a day or so ahead. Once it is put on a cake, the cake must be served or refrigerated. Otherwise, the cake will become too moist.
ingredients:
3 sticks butter
pinch salt
2 whole eggs
2 egg whites
1 c sugar
2 t vanilla or Grand Marnier or fresh lemon juice
Cream the butter and salt. Add the whole eggs and beat hard. Set aside. Beat the egg whites until they form a peak. Add the sugar, beating constantly until they hold a stiff peak. Gently fold this into the butter mixture. Add your flavoring of choice. You should have enough icing for a two layer cake.
ingredients:
3 sticks butter
pinch salt
2 whole eggs
2 egg whites
1 c sugar
2 t vanilla or Grand Marnier or fresh lemon juice
Cream the butter and salt. Add the whole eggs and beat hard. Set aside. Beat the egg whites until they form a peak. Add the sugar, beating constantly until they hold a stiff peak. Gently fold this into the butter mixture. Add your flavoring of choice. You should have enough icing for a two layer cake.
About Me
- For Your Sweet Tooth
- My granddaughter, Betty Stokes, has put my recipes on the internet. I was born in 1892 and died in 1985.