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Post by cakegirl62 on Mar 4, 2004 10:19:16 GMT -5
Mom's Molasses Cookies (DiaRich)
2 cups sugar 1 cup boiling water 1 cup lard 1 teaspoon ginger 1 teaspoon cinnamon 1 cup molasses 2 teaspoons soda 2 eggs 6 cups flour raisins or peanuts
Cream together sugar, lard, ginger, molasses & eggs. Put soda into hot water, pour into creamed ingredients. Add Flour 1 cup at a time mixing between. Add 1 cup peanuts or raisins (I use both) Bake on ungreased cookie sheet at 350º for 15 min.
This recipe is over 100 yrs. old. This was made by my great grandmother in a wood stove. Diana
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Post by cakegirl62 on Mar 4, 2004 10:20:11 GMT -5
Cookie Tarts
1 3/4 cups all-purpose flour 1/2 cup powdered sugar 2 tablespoons cornstarch 1 cup margarine, softened 1 teaspoon vanilla Filling 1 cup pineapple preserves 1/2 cup sugar 1 egg 1 1/2 cups coconut Heat oven 350*
In large bowl combine flour, 1/2 c. powdered sugar and cornstarch. Mix well. Add margarine and vanilla. Stir until soft dough forms. Shape dough into 1" balls.. Place ball into miniature muffin cups. Press in bottom and up sides of each cup. Spoon 1 teaspoon pineapple preserve into each dough-lined cup. In small bowl combine sugar and egg, beat with fork until well blended. Add coconut, stir till well coated. Spoon 1 teaspoon coconut mixture over preserves in each cup. Bake at 350 for 23-33 min. or until crusts are very light brown. Cool in pans 20 min.
These are really good. You can really use any of your favorite preserves Diana
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Post by cakegirl62 on Mar 4, 2004 10:20:55 GMT -5
Chocolate Meringues (Cakegirl) -------------------------------------------------------------------------------- Ingredients
3 egg whites 1/4 tsp cream of tartar 3/4 C granulated superfine sugar 1 tsp vanilla 4 Tbsp unsweetened Dutch process cocoa-- sifted
Preheat oven to 200F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce sped to low and add cocoa until combines. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of the oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
Makes approx. 50 meringues
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Post by cakegirl62 on Mar 4, 2004 10:21:39 GMT -5
Chocolate chip Pumpkin bread (Cakegirl) -------------------------------------------------------------------------------- Ingredients
3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 handful of chocolate chips 1 handful chopped nuts (walnuts or pecans)
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. 2 In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. 3 Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Here is another recipe I use too.
Chocolate chip pumpkin bread
Ingredients 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 3 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 cup applesauce 4 eggs 1 (15 ounce) can pumpkin puree 1/4 cup water 1/2 cup chopped walnuts (optional) 1 handful mini chocolate chips
Directions 1 Grease three 7 1/2 x 3 1/2 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C). 2 In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter with mixer. Stir in nuts and chocolate chips. Pour batter into prepared pans. 3 Bake for 50 to 60 minutes, until tester inserted in center comes out clean.
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Post by cakegirl62 on Mar 4, 2004 10:22:16 GMT -5
Chocolate Peanut butter balls (Cakegirl) -------------------------------------------------------------------------------- Ingredients
2 C peanut butter *** 1 C butter, soft 1 pound powdered sugar 1 bag chocolate chips
Mix everything together. Form into bite size balls. Freeze until firm. Melt chocolate chips in double boiler. Dip frozen peanut butter balls in chocolate using a toothpick. Set on wax paper to set. Keep in refrigerator.
***(the cheaper the brand the better- you want it to be dry because of all the butter you add- I buy seperate peanut butter just for these- Jiff is too creamy and thats the only thing we like to eat in this house) .
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Post by cakegirl62 on Mar 4, 2004 10:22:48 GMT -5
Chocolate Raisin or Nut clusters (Cakegirl) -------------------------------------------------------------------------------- I usually make these after making my peanut butter balls, because I usually have left over melted chocolate.
Melt chocolate in double boiler, add raisins (or nuts) mix well. Drop by teaspoon full on wax paper and let set.
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Post by cakegirl62 on Mar 4, 2004 10:23:35 GMT -5
Cherry Snow candy (Cakegirl) -------------------------------------------------------------------------------- This was a new addition to my holiday gifts last year and everyone loved them. Very easy to make too
Ingredients:
16 oz white chocolate 1 1/2 C dried cherries 1 1/2 C chopped walnuts
Melt chocolate in double boiler. Mix in cherries and nuts. Drop teaspoons full onto wax paper to set.
Makes several dozen.
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Post by cakegirl62 on Mar 4, 2004 10:25:52 GMT -5
Whipped Shortbread (Chefanna)
1 lb Soft Margarine 1/2 c Cornstarch 1 c Sifted icing sugar 3 cFlour 1 1/4 ts Vanilla or almond flavoring Cream margarine. Add icing sugar and cornstarclittle at a timeAdd flour gradually and beat until it until it resembles whipped cream. Drop by teaspoonfuls onto an ungreased cookie sheetBake at 325 for 12-20 min, or until light brown on the bottom and golden on the top. Top with a pecan or marashino cherry
Pumpkin pastries
DOUGH 2 cups unsifted all-purpose flour 1/8 teaspoon salt 8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4- inch slices 1/2 cup sour cream
Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
PUMPKIN CREAM CHEESE FILLING
6ounces cream cheese1/4 cup pumpkin puree, fresh or canned 1 large egg 1/2 cup brown sugar 1/2 teaspoon finely grated orange zest< 1/2 cup unsifted powderedsugar 1/2 teaspoon ground cinnamon Divide the pastry into 3 (5 inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours. To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended. <br><br>Remove 1pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8- inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3- inch squares. Lay the pastry squares across the top of an ungreased 12 cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion. Adjust rack to lower third of oven and preheat to 375 degrees. Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly and decorate with powdered sugar and cinnamon. >Yield: 2 1/2 to 3 dozen .
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Post by cakegirl62 on Mar 4, 2004 10:26:31 GMT -5
chewy chocolate babka:(Chefanna)
Sweet stuff 1 cup coconut - sweet, shredded 1 cup chocolate chips 1/4 cup pecans - optional 1/3 cup brown sugar 1/4 teaspooncinnamon 16 marshmallows Cake 1 cup unsalted butter - softened 1 cup white sugar 1/2 cup brown sugar 1-1/2 teaspoon pure vanilla 3 eggs 1 1/2 cupsbuttermilk or soured milk 2 cups all-purpose flour 3/4cups cocoa 2 teaspoons baking powder 1/2teaspoon baking soda 1/4 teaspoon salt non-stickcooking spray Preheat oven to 350o F. Generously coat a 9 or 10-inch angel food cake pan (or tube pan) with non-stick cooking spray. Line the bottom with parchment paper, cut to fit (it does not have to be perfect).<Place all sweet stuff ingredients - except marshmallows - in a food processor. Pulse to coarsely combine and mince up chocolate. Add marshmallows and pulse until they are coarsely ground (bits of marshmallow still visible). Set asideIn a mixer, cream the butter with the white and brown sugars. Add vanilla and eggs, then buttermilk and blend well. Fold in flour, cocoa, baking powder, baking soda and salt. Spoon half of batter into pan and top with 1/3 of sweet stuff. Top with remaining batter and then evenly disperse remaining sweet stuff on topPlace pan on a baking sheet and bake until done (50 to 60 minutes). Top might appear bubbly and molten, but a cake tester should come out clean. Let cool about 1 hour before removing from pan. Cool thoroughly before cutting. Serves 10
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Post by cakegirl62 on Mar 4, 2004 10:27:14 GMT -5
sticky lemon bread: (Chefanna)
1/4 cup plus 2 tablespoons margarine, softened 2/3 cup sugar 1/4 cup egg substitute or 2 eggs 1 teaspoon grated lemon rind 1/2 teaspoon vanilla extract 2 1/4 cups flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt z carton lemon low-fat yogurt 1/2 cup sugar 1/2 cup fresh lemon juice Creammargarine; gradually add 2/3 cup sugar, beating at medium speed of mixer, until light and fluffy, (about 5 minutes). Add egg substitute, lemon rind and vanilla; beat until well blended. Combine flour, baking powder, baking soda and salt. With mixer running at low speed, add to creamed mixture alternately with yogurt, beginning and ending with the flour mixture. Pour batter into a loaf pan coated with baking spray. Bake at 350* for 55 minutes or until wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool.
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Post by cakegirl62 on Mar 4, 2004 10:29:13 GMT -5
Started getting my recipes together for Thanksgiving and Christmas. I make these and put them in baskets for family and neighbors. Always get asked for the recipe.
Honey Bunches (JKaymcc) (Gail Gand)
8 Tablespoons butter 1 1/2 cups quick cooking rolled oats 1/2 cup flaked sweetened coconut 1/2 cup pecans (chopped) 1/4 cup all-purpose flour 2/3 cup honey 24 pecan halves
Preheat the oven to 350 degrees. Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, pecans and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 min. Remove from the oven and immediately press a pecan half on top of each "honey bunch". Let cool 10 min. in the pan, then trasfer to a wire rack and cool completely. Store in an airtight container.
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Post by cakegirl62 on Mar 4, 2004 10:32:11 GMT -5
Easy Brownie Trees with M & M's Mini Baking Bits (starrleicht)
Directions: Grease bottom of 15 x 10 x 1-inch or 11 x 7 x 1-inch baking pan. Prepare one box of fudge brownie mix according to package directions. For extra rich brownies, stir 1-cup of M & M's Mini Baking Bits into batter. Spread brownie batter evenly in greased pan.
Bake at 350-degrees for 20 minutes. Cool completely. Using a cookie cutter, cut out tree shapes.
Add a few drops of green food coloring to vanilla frosting. Frost brownie trees; decorate with M & M's Semi-Sweet or Milk Chocolate Mini Baking Bits. Store covered.
Recipe makes about 15 "trees", depending on the size of your cookie cutter.
Tips: Line your pan with aluminum foil for easy removal of brownies. Grease bottom of foil-lined pan. Reserve extra brownie pieces for snacking or crumbling over ice cream.
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Post by cakegirl62 on Mar 4, 2004 10:32:57 GMT -5
PEPPERMINT KISSES (Gravlax)
2 medium size egg whites 2 cups icing sugar peppermint extract melted semi-sweet chocolate
Whip the egg whites slightly with a fork. Add the icing sugar and some drops off the peppermint extract. (to taste). Kneed until smooth, and taste off. (Maybe more extract is needed)? Roll to tiny little balls and put on waxed paper. With a spoon, flatten the balls. Let dry for a couple of days. Turn them around after 24 hours so they can dry on both sides. Melt chocolate. With the help of a teaspoon, put one drop of chocolate on top of each 'coin'. Let chocolate dry.
Store in a tin container with waxed paper between each layer.
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Post by cakegirl62 on Mar 4, 2004 10:34:09 GMT -5
Pumpkin Layered Dessert: (Ronifae)
1st layer: 1 1/2 cup graham crackers--crushed 1 cup brown sugar 1 teaspoon ginger 8 tablespoons butter Melt butter, stir in rest of ingredients, press into 12x9 dish, bake at 350 for 8-10 minutes, cool completely. 2nd layer: 1 cup Cool Whip 8 oz cream cheese (softened) 1 cup powdered sugar Mix together with electric mixer, spread over cooled crust. 3rd layer: 2 small pkgs. instant vanilla pudding 1 can pumpkin 1 cup half & half 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Pour half & half into bowl, add pudding and mix for 1-2 minutes, let stand for 3 minutes, stir in pumpkin and spices, mix well. Spread over cream cheese layer. 4th layer: Spread remaining Cool Whip over top and sprinkle with cinnamon.
I think I got this off the DFB. We've made it several times. My DD has taken it to work to feed the crew. We didn't have instant vanilla pudding one time and she used the cooked. It was very runny but tasted great! I think it would work if you cooled the pudding before layering it.
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Post by cakegirl62 on Mar 4, 2004 10:35:32 GMT -5
Valentine Cookie Puzzle (starrleicht)
Ingredients: 1/2 pound (2 sticks) margarine or butter, softened 1/2 cup granulated sugar 1 teaspoon vanilla 2 cups Quaker oats (quick or old fashioned, uncooked) 1-1/4 cups all-purpose flour Assorted small candies (optional)
Directions: Heat oven to 350-degrees. Lightly grease and flour two cookie sheets. Using your finger, trace the outline of a large heart on each cookie sheet.
In large bowl, beat margarine, sugar and vanilla with electric mixer until creamy. Add combined oats and flour; mix well.
Bake 18 to 20 minutes or until lightly browned. Carefully cut through pieces again to separate. Cool 5 minutes on cookie sheet. Remove to wire rack; cool completely. Store tightly covered.
Recipe makes two, eight-inch hearts.
Nutrition information per serving (2 non-decorated pieces): Calories: 200 Calories from fat: 110 Total Fat: 12g Saturated fat: 2g Cholesterol: 0 Sodium: 135mg Carbohydrates: 21g Fiber: 1g Protein: 3g
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Post by cakegirl62 on Mar 4, 2004 10:36:15 GMT -5
Surprise packages (Dena)
3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 1 cup sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla (Andes mints)
1. Sift together the flour,baking soda and salt. 2. Cream the butter, sugars. 3. Add the eggs, vanilla- beat well. 4. Blend in the dry ingredients. 5. Cover and chill at least two hours or overnight. 6. Take a tablespoon size amount of dough and enclose/conceal mint in dough. I make mine in a rectangle around the Andes mints. 7. Place on ungreased baking sheet. 8. Bake at 375 for 9-12 minutes.
Cool then brush with a glaze of Powdered sugar and milk. Let that dry and melt chocolate and drizzel back and forth in a Z pattern accross the cookies. Or you can decorate them to look like tiny packages in any color icing. They are beautiful and taste wonderful.
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Post by cakegirl62 on Dec 15, 2005 20:41:14 GMT -5
Just bumping back to page one... I need some of these recipes...
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fuzzybear
BREEZY TALKER
Our Best Sweetest Day Gift Ever! "Lindsay Scarlet"
Posts: 306
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Post by fuzzybear on Sept 13, 2007 5:58:44 GMT -5
Christmas Cocoons (Dena) -------------------------------------------------------------------------------- 2 sticks butter 6 Tblsp. Powdered sugar 2 cups Flour 1 tsp. Vanilla 2 cups chopped pecans Mix together , your gonna have to get your hands into this batter cause it is so thick. Make into rolls and wrap in waxed paper. Chill in fridge for 3 hours. Slice about 3/4 inch thick and place on cookie sheet very close together. They don't spread at all. Bake 250 for 1 hour. Take out of oven and let cool for about 20 min. Sprinkle Powdered sugar over them and make sure some gets on the bottom and sides of cookies. Store in cool dry airtight container. I make these ahead of time and wrap the rolls of waxed paper in foil too and freeze till I'm ready to bake them. These sound delicious.Definitely gonna make some.
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Post by cakegirl62 on Oct 29, 2008 23:02:51 GMT -5
Just wanted to move these back to the front of the topic area... Found some of my old favorites.
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Post by cooking4max on Oct 16, 2009 22:05:38 GMT -5
PUMPKIN DREAMCAKE BARS (cakegirl)
Serves: Approx. 36 bars
Ingredients: 1 (16-ounce) package pound cake mix 3 eggs 2 TBS. margarine or butter, melted 4 tsp. pumpkin pie spice 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 1 (16-ounce) can pumpkin (about 2 cups) 1/2 tsp. salt 1 cup chopped pecans
Directions: In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake @ 350º for 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
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