Desserts


Recipe: Pumpkin Muffins
From: Amber Bassindale

Ingredients:

  • 1 can 15 oz. pumpkin
  • 1 cup sugar
  • 1/3 cup oil
  • 2 eggs
  • 1 cup cinnamon chips
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup chopped walnuts (optional)
Directions:
  1. Stir together sugar, pumpkin, oil, and eggs until smooth.
  2. Mix flour, baking soda, baking powder, cinnamon, and salt.
  3. Stir in dry ingredients into pumpkin mixture.
  4. Fold in cinnamon chips and nuts.
  5. Spoon into muffins cups.
  6. Sprinkle with cinnamon and sugar.
  7. Bake at 400 degrees for 16-18 minutes.
Recipe: Turtle Cookie Bars
From: Karen Dean

Easy to make and wonderful to eat!

Ingredients:

Crust:
  • 2 c. flour
  • 1 c. brown sugar
  • 1/2 c. butter
Caramel:
  • 2/3 c. butter
  • 1/2 c. sugar
Topping:
  • 1 c. pecans
  • 1 c. chocolate chips
Directions:
  1. Make caramel layer - Put butter and sugar in 1 qt. pan. Cook over medium heat and boil 30-60 seconds.
  2. Combine crust ingredients. Mix at medium speed 2-3 minutes. Pay into ungreased 9x12 pan.
  3. Sprinkle crust with pecans. Pour caramel over pecans and crust.
  4. Bake at 350 degrees for 18-22 minutes until slightly brown around edges.
  5. Remove from oven and immediately sprinkle with chips. Allow chips to melt 2-3 minutes. Gently swirl the chocolate leaving some areas without chocolate. Let cool and cut into bars.
Recipe: Lulla's Lemon Slice
From: Ceci Bassindale

This is a classic Australian dessert my Grandmother would make for us growing up.

Ingredients:
  • 1 tin sweetened condensed milk
  • 200g/ 7oz. butter
  • 400g/ 14 oz. granita biscuits (or 400g honey grahams)
  • 2 cups desiccated coconut (unsweetened shredded coconut)
  • Zest of 2 lemons
Ingredients Lemon Icing:
  • 4 cups of icing sugar
  • 80g/ 2.8 oz./ 5 1/2 tbsp. butter
  • 2 lemons, juiced
Directions:
  1. Grease and line a large baking pan, 13x9 (33x22.9cm) with edges of paper sticking out the shot ends so you can lift it out once it's set.
  2. Put sweetened condensed milk and butter in a saucepan and heat until the butter melts.
  3. Place the biscuits in a food processor and process until crumbs.
  4. Combine coconut, biscuits and lemon zest in a large bowl.
  5. Pour in the butter mixture and stir until mixed through.
  6. Fold out onto the tray and press flat.
  7. Refrigerate for about an hour or until firm.
  8. Make the lemon icing by combining all ingredients with a spoon and spread over the base. 
  9. Refrigerate again until set, approximately 30 minutes.
  10. Cut into "3-bite" pieces, I cut it into 32 pieces total. You could freeze some if you wanted to try and restrain yourself. 


Recipe: Red, White, and Blue Trifle
From: Karen Dean

Makes 8-12 Servings

Ingredients:
  • One 16 oz. pound cake or sponge cake
  • 1/4 c. sherry, orange juice, or other liqueur
  • 1 lb. fresh strawberries, divided
  • 1/4 c. sugar
  • 1 package (3.4 oz.) instant French vanilla pudding
  • 2 c. low-fat milk for pudding
  • 1 lb. fresh blueberries
  • 2 cups whipped cream or reduced fat whipped topping
* Special Note: I double this for a large trifle bowl and other berries may be used if desired.

Directions:
  1. Cut cake into 1" cubes. Place 1/3 of cubes in bottom of trifle bowl or other large glass bowl. 
  2. Drizzle with 1/3 sherry (or substitute). 
  3. Remove about 2 cups of the smallest strawberries and reserve for garnish. 
  4. Puree remaining strawberries in food processor and add sugar.
  5. Pour 1/3 of pureed strawberries over cake.
  6. Prepare pudding mix according to package directions and pour 1/3 of pudding over strawberries.
  7. Top with 1/3 of blueberries.
  8. Spread whipped topping over blueberries, making sure it goes to the edge of the bowl.
  9. Repeat with two more layers.
  10. Garnish with reserved strawberries. 
  11. Cover and refrigerate for at least 4 hours, or up to 12 hours.
  12. Spoon trifle into small bowls to serve.
Recipe: Ovens of Brittany Sour Cream Apple Bars
From: Suzie McKale

Ingredients:
  • 1 1/2 c. flour
  • 1/3 c. sugar
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 c. (1 stick) butter, chilled and cut into small pieces
  • 2 tbsp. orange juice or apple cider
  • Filling (see recipe below)
  • Topping (see recipe below)
Filling:
  • 1 egg slightly beaten
  • 1 1/2 c. light sour cream (recipe calls for sour half-and-half, which these days is called light sour cream)
  • 3/4 c. sugar
  • 1/4 c. flour
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 4 c. peeled, chopped apples or pitted sour cherries
Topping:
  • 1/2 c. flour
  • 1/3 c. packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. (1 stick) butter, chilled and cut into small pieces
  • 1 c. chopped walnuts
Directions: 
  1. Preheat oven to 350 degrees. Grease a 13x9" pan.
  2. In bowl, combine flour, sugar, cinnamon and salt. Cut in butter until mixture is of a very fine texture. 
  3. Mix in juice until just combined. Pat into pan.
  4. Prepare filling. 
    1. In large bowl, combine egg, sour cream, sugar, flour, vanilla, lemon juice and salt.
    2. Fold in apples. 
    3. Spread over crust. 
    4. Bake for 30 minutes.
  5. Meanwhile, prepare topping and refrigerate until bars have baked 30 minutes.
    1. In bowl, combine flour, sugar, cinnamon and salt. Cut in butter until size of peas. Stir in walnuts.
    2. Sprinkle over partially baked filling.
  6. Bake an additional 10 to 15 minutes. 
  7. Cool, cut into bars and serve.
Recipe: Kahlua Trifle
From: Suzie McKale

Serves 12 - Make cake 12 hours before serving

Ingredients:

  • 1 box chocolate cake mix
  • 2 boxes of 3 1/2 oz. instant fat free chocolate pudding
  • One 12-16 oz. cool whip
  • 1 bag of toffee pieces (Skor 10 oz or Heath 8 oz)
  • 1/2 c. Kahlua
Directions:
  1. Bake cake in two round cake pans per package directions.
  2. Make pudding as directed on the package and refrigerate until you assemble the cake.
  3. Assemble the cake as follows:
    1. In large bowl, break up 1 of the pans of cake
    2. Pour 1/4 of the Kahlua over the cake
    3. Top with 1/2 of the pudding and 1/2 of the cool whip
    4. Sprinkle with 1/2 of the toffee pieces.
    5. Repeat the process
  4. Chill cake
  5. Serve scoops of cake in bowls or glass stemware.
Recipe: Icebox Cupcakes
From: Merritt Singleton - joyofbaking.com

Makes 12 Icebox Cupcakes

 Chocolate Wafer Ingredients:
  • 1 c. (130 grams) all purpose flour
  • 1/2 c. (50 grams) unsweetened cocoa powder (regular or Dutch-processed)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 tbsp. (45 grams) unsalted butter at room temperature
  • 3 tbsp. (45 grams) margarine (or Smart Balance)
  • 2/3 c. (140 grams) packed light brown sugar
  • 1/2 c. (100 grams) white granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 large (30 grams) egg white
Cream Filling Ingredients:
  • 1 1/2 c. (360 ml) cold heavy cream (double cream) (35-40% butterfat content)
  • 3 tbsp. (45 grams) granulated white sugar (or to taste)
  • 1/4 tsp. pure vanilla extract
Directions:

Chocolate Wafers:
  1. In a bowl, shift or whisk together the flour, cocoa powder, baking soda, and salt.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.
  3. Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log.
  4. Refrigerate until firm. This will take several hours or overnight.
  5. Preheat oven to 350 degrees (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
  6. Using a sharp knife, slice the log into about 1/4 inch (6mm) thick wafers.
  7. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. 
  8. Bake for approximately 10-12 minutes or until the cookies puff and the tops of the cookies have cracks (ripples). 
  9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. 
  10. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. Makes 36 chocolate wafers.
Icebox Cupcakes:
  1. In the bowl of your electric mixer, with the whisk attachment (or with a wire whisk) beat the cream with the sugar and vanilla until soft peaks form. 
  2. Take one chocolate wafer and spread a scant tablespoon of whipped cream over the top of the cookie.
  3. Cover with another cookie, then another layer of cream, another cookie, and a final layer of cream.
  4. Cover and place in the refrigerator for several hours, or overnight.
  5. Decorate with shaved chocolate or fresh berries.
Recipe: Double Ginger Crackles (cookies)
By: Debbie Dean

Ingredients:
  • 10 oz. (2 1/4 cups) unbleached all purpose flour
  • 2 1/4 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 6 oz. (3/4 cup) unsalted butter, at room temperature
  • 1 1/3 cup granulated sugar
  • 1 large egg at room temperature
  • 1/4 cup molasses
  • 3 tbsp. finely chopped crystallized ginger
Directions:
  1. Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
  2. Line two large baking sheets with parchment or nonstick baking liners.
  3. In a medium bowl, whisk the flour, ground ginger, baking soda, and salt.
  4. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer with paddle attachment or hand-held mixer on medium-high speed until well blended.
  5. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
  6. Pour the remaining 1/3 cup sugar into a shallow bowl. Using either a 1-tablespoon cookie scoop, a small ice cream scoop, or 2 tablespoons, shape the dough into 1-inch balls.
  7. Roll each ball in the sugar to coat.
  8. Set the balls 1 1/2 - 2 inches apart on the prepared baking sheets.
  9. Bake, rotating the sheets halfway through, until cookies are puffed and bottoms are lightly browned. Bake approximately 12-14 minutes. If you touch a cookie, it should feel dry on the surface, but soft.
Recipe: Double Chocolate Walnut Biscotti
From: Meghan McKale Martel

Gourmet | December 1994
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

Yield: Makes about 30 biscotti

Ingredients: 
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 stick (6 tbsp.) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped
  • 3/4 cup semisweet chocolate chips
  • 1 tbsp. confectioners' sugar
Directions:
  1. Preheat oven to 350 degrees and butter and flour a large baking sheet.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form stiff dough. Stir in walnuts and chocolate chips.
  3. On prepared baking sheet with floured hands, form dough into two slightly flattened logs each 12 inches long and 2 inches wide. Sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to touch. Cool biscotti on baking sheet for 5 minutes.
  4. On a cutting board, cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sideways down, on baking sheet and bake until crisp, about 10 minutes.
  5. Cool biscotti on a rack. Keep biscotti in airtight container 1 week or frozen for 1 month.
Recipe: Chocolate Zucchini Bars
From: Amber Bassindale

Ingredients:
  • 4 eggs
  • 1 1/2 cups oil
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 4 tbsp. cocoa
  • 1 tsp. vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts or chocolate chips
Directions:
  1. Preheat oven to 350 degrees.
  2. Beat eggs, oil & sugar.
  3. Add dry ingredients all at once and mix until smooth.
  4. Stir in vanilla, zucchini & nuts. Pour into greased 15x10x1 inch jelly roll pan.
  5. Bake at 350 degrees for 25-30 minutes.
Cream Cheese Frosting - Combine & Spread on Zucchini Bars
  • 3 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup butter
  • 2 tbsp. cocoa
  • 1 tsp. vanilla
  • If desired: shaved chocolate for top of bars
Recipe: Chocolate Snack Cake
From: Liz Mueller

Ingredients:
  • 1 1/2 cups flour
  • 1 cup sugar
  • 4 cups cocoa
  • 1 tsp. baking soda
  • 1/3 cup vegetable oil
  • 1 tsp. white vinegar
  • 1/2 tsp. vanilla
  • 1 cup cold water
Directions:
  1. Heat oven to 350 degrees. Grease a round 9x1.5 inch or square 8x8x2 inch pan and lightly flour.
  2. Mix flour, sugar, cocoa, and baking soda in medium bowl. Mix oil, vinegar and vanilla separately. Mix oil mixture and cold water with flour mixture for about one minute. Pour into pan.
  3. Bake 30-35 minutes.
Recipe: Chocolate Mousse
From: Karen Dean

Ingredients:
  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tbsp. sugar
  • 1 tsp. vanilla
  • 7 oz. fine quality bittersweet or semi-sweet chocolate chopped
Directions:
  1. Heat 3/4 cup cream in a 1-quart saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a medium bowl until combined well. Add hot cream in a slow stream, whisking until combined. 
  2. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees on a thermometer. Pour custard through a fine mesh sieve into a bowl and stir in vanilla.
  3. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in microwave at 50% power for 3-5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  4. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard, then fold in remaining cream gently but thoroughly.
  5. Spoon mousse into 8 (6 oz) stemmed glasses or bowls and chill, covered, at least 6 hours.
Recipe: Chocolate Grand Marnier Cupcakes
From: Karen Dean

Ingredients:
  • 6 oz. bittersweet or semisweet chocolate, chopped
  • 2 tbsp. butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tbsp. Grand Marnier or other orange flavored liqueur
  • 1/4 cup flour
  • lightly sweetened whipped cream
Directions:
  1. Preheat oven to 400 degrees.
  2. Line 12 cup muffin pan with papers. Combine chocolate and butter in small heavy saucepan; stir oven medium low heat until melted and smooth. Remove saucepan from heat.
  3. Using electric mixer, beat sugar, eggs, yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. 
  4. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. This can be made one day ahead. Keep chilled. 
  5. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted in center comes out with moist batter attached, about 7 minutes,
  6. Serve with whipped cream.
Recipe: Cheesecake Bars
From: Mary Ellen Mueller

Ingredients:
  • 2 tubes Pillsbury Crescent Rolls
  • 1 8oz. cream cheese
  • 1 c. sugar
  • 1 egg
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1/4 c. chopped nuts (optional)
Directions:
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese. Then add sugar and egg and beat until smooth.
  3. Lay 1 tube of crescent rolls in the bottom of a 9x12 inch pan. Pinch edges and smooth the perforations.
  4. Pour the filling on top of the crust.
  5. Roll other tube on counter to smooth out perforations. Be careful to keep it the same size as the pan. Lay it carefully on top of the filling. Pinch the outside edge.
  6. Mix the sugar, cinnamon, and nuts together for the topping. Sprinkle topping on top of the crust.
  7. Bake at 350 for 30 minutes.
  8. Refrigerate. Serve warm or cold.
Recipe: Oatmeal Carmelitas
From: Ceci Bassindale

Ingredients:
  • 1 1/2 c. flour
  • 1 1/2 c. quick cooking oats
  • 1 1/2 c. packed brown sugar
  • 1 egg
  • 1/2 tsp.. baking soda
  • 1/2 tsp. kosher salt
  • 3/4 c. (1 1/2 sticks) unsalted butter, chopped
  • 12 oz. (2 cups) semisweet chocolate chips
  • 1 c. chopped walnuts
  • 1 (14 oz.) package of caramels
  • 1/4 c. heavy cream
Directions:
  1. Preheat oven to 350 degrees.
  2. Combine the flour, oats, brown sugar, egg, baking soda, and salt in a food processor and process until well mixed. Add the butter and pulse several times, just until moistened.
  3. Press 2/3 of the mixture into a thin layer over the bottom of a greased and floured 9x13 inch baking pan.
  4. Chill the remaining oat mixture.
  5. Bake for 8 to 10 minutes or until light brown.
  6. Sprinkle with the chocolate chips and walnuts.
  7. Heat the caramels and heavy cream in a heavy saucepan over medium-low heat until the caramels are melted, stirring constantly.
  8. Drizzle over the baked layer. Sprinkle with the remaining oat mixture.
  9. Bake for 20 minutes or until the edges are golden brown. Loosen the edges from the sides of the pan and let stand until cool.
  10. Cut into pieces and chill until firm.
  11. Serve chilled or at room temperature. 
  12. The Carmelites will keep in the refrigerator, wrapped in plastic wrap, for up to 1 week.
Recipe: Carrot Cake
From: Meghan McKale Martel

Yields: 16 servings | Cooking Light, April 2007

Cake Ingredients:
  • 1 1/2 c. all-purpose flour (6 3/4 ounces)
  • 1 1/3 c. granulated sugar
  • 1/2 c. sweetened faked coconut
  • 1/3 c. chopped pecans
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 tbsp. canola oil
  • 2 large eggs
  • 2 c. grated carrot
  • 1 1/2 c. canned crushed pineapple, drained
  • Cooking Spray
Frosting Ingredients:
  • 2 tbsp. butter, softened
  • 1 8oz. block of 1/3-less-fat cream cheese, softened
  • 3 c. powdered sugar
  • 2 tsp. vanilla extract
  • Additional grated carrot (optional)
Directions:
  1. Preheat oven to 350 degrees.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. 
  3. Combine oil and eggs; stir well. 
  4. Stir egg mixture, grated carrot, and pineapple into flour mixture.
  5. Spoon batter into a 13x9 inch baking pan coated with cooking spray. 
  6. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
  7. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixture at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
Recipe: "Bestest" Cranberry Bars
From: Suzie McKale

Bar Ingredients:
  • 1/2 c. (1 stick) butter, room temperature
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 tsp. vanilla Extract
  • 1 1/2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 c. whole fresh cranberries
  • 1/2 c. chopped pecans
Frosting Ingredients:
  • 2 1/2 c. powdered sugar
  • 1/4 c. (1/2 stick) butter, room temperature
  • 4 oz. cream cheese, room temp.
  • 1 tsp. vanilla extract
  • 2 tsp. milk
Directions:
  1. Preheat oven to 350 degrees.
  2. Grease and flour 13x9 inch baking pan.
  3. In bowl, cream together butter and sugar. Beat in eggs and vanilla. Add flour, salt, baking powder, cranberries, and nuts.
  4. Pour batter into pan. Bake in preheated oven 35-40 minutes. Cool completely.
  5. For frosting, beat together all ingredients in a bowl.
  6. Spread the frosting on top of the bars and cut into small squares.
Recipe: Baklava
From: Debbie Dean

Ingredients: 
  • 1 lb. chopped mixed nuts
  • 1 tsp. ground cinnamon
  • 1 16 oz. package of phyllo dough
  • 1 c. butter, melted
  • 1 c. white sugar
  • 1 c. water
  • 1/2 c. honey
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon zest
Directions:
  1. Preheat oven to 350 degrees. 
  2. Butter a 9x13 inch baking dish.
  3. Toss together cinnamon and nuts.
  4. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  5. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tbsp. of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
  6. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  7. Bake in preheated oven 50 minutes, until golden and crisp.
  8. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest. Reduce heat and simmer 20 minutes.
  9. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Recipe: Cranberry Muffins
From: Suzie McKale

Ingredients: 
  • 2 cups Flour
  • 3/4 cup Sugar
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 cup Cranberries
  • 1 Egg
  • 3/4 cup Orange juice
  • 1/4 cup Vegetable oil
  • 1 tsp. Grated orange rind
Directions:
  1. Preheat oven to 375 degrees
  2. Combine dry ingredients.
  3. Stir in cranberries.
  4. Beat egg, orange juice, oil and orange rind.
  5. Add to dry ingredients all at once.
  6. Stir just to moisten.
  7. Spoon into greased muffin cups (3/4 full).
  8. Sprinkle tops lightly with a bit of sugar.
  9. Bake for 20 minutes or until golden brown.
Recipe: Snickerdoodle Cookies
From: Maggie Singleton

Ingredients:
  • 1 cup soft shortening
  • 1 1/2 cups sugar plus 2 tbsp.
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 2 tsp. cream of tarter
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • Mints (optional)
Directions:
  1. Mix together thoroughly the soft shortening, 1 1/2 cups of sugar and eggs. 
  2. Sift together the flour, cream of tarter, baking soda and salt.
  3. Chill dough.
  4. Roll into balls the size of small walnuts.
  5. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon.
  6. Place about 2" apart on ungreased cookie sheet. At this time, you can insert a mint in the center of the cookie dough ball for mint cookies.
  7. Bake at 400 degrees for 8-10 minutes.
Recipe: Chocolate Macaroons
From: Maggie Singleton

Ingredients:
  • 4 squares of chocolate
  • A few tbsp. of butter
  • 1 cup sugar
  • salt
  • 2 eggs
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • Powdered Sugar
Directions:
  1. Preheat oven to 400 degrees F.
  2. In a pan, melt 4 squares chocolate with butter the size of an egg, 1 cup of sugar, and a pinch of salt. 
  3. Take off stove and add two eggs, 1 cup flour, 1 tsp. baking soda, and 1 tsp. vanilla.
  4. Roll in powdered sugar and place 2" apart on cookie sheet.
  5. Bake 8-10 minutes.

Recipe: Grasshopper Pie
From: Laura Dean and Kate Dean

Ingredients:
  • 1 1/4 cup chocolate wafer crumbs
  • 1/3 cup melted butter
  • 1 quart vanilla ice cream
  • 1 oz. white crème de cocoa
  • 1 oz. crème de menthe.
Directions:
  1. Preheat oven to 350 degrees F.
  2. To prepare the pie crust, combine the chocolate wafer crumbs with the melted butter. Press firmly into a greased 9" pie pan. Bake for 10-15 minutes.
  3. Combine the rest of the ingredients for the filling and put in the pie crust. 
  4. Chill in freezer overnight.
Recipe: Great Granddad's Birthday Cake
From: Laura Dean and Kate Dean

Ingredients: It is important that all ingredients are at room temperature! This recipe can be made using 9 inch cake pans (as seen in parentheses below) or 8 inch cake pans.

  • (3/4 cup) 1/2 cup butter
  • (2 1/4 cup) 1 1/2 cup sugar
  • (3) 2 eggs beaten
  • (1 1/2 tsp.) 1 tsp. vanilla
  • (3 3/4 cup) 2 1/2 cup sifted cake flour
  • (3/4 tsp.) 1/2 tsp. salt
  • (4 1/2 tsp) 3 tsp. baking powder
  • (1 1/2 cup) 1 cup milk
Directions:
  1. Preheat your oven to 350 degrees F. 
  2. Prepare your pans by buttering them and covering them with wax paper. 
  3. Thoroughly cream butter and sugar; add eggs one at a time and beat until fluffy. Let it really get fluffy, but try not to let it fall. Here is a good place to add food coloring. Add vanilla. Add dry ingredients alternately with milk. Grandma says to start and end with the milk.
  4. Bake in two prepared pans at 350 degrees F. If you are making a 9-inch cake, cook it for around 40-45 minutes. If you are baking an 8-inch cake, bake it for around 25-30 minutes. If you are using the larger recipe, you can also make three 8-inch layer cakes.
Recipe: Great Granddad's Chocolate Frosting
From: Laura Dean and Kate Dean

Ingredients:
  • 2 cups sugar
  • 1/8 tsp. salt
  • 1 egg yolk
  • About 1/2 cup warm milk
  • 4 squares chocolate (unsweetened)
  • 2 tbsp. butter
  • vanilla
Directions:
  1. Melt chocolate over hot water, then gradually add warm milk. Then add the sugar, salt, egg yolk and butter. If not thin enough to spread, add more milk. Add vanilla.
  2. Beat well over hot water until smooth. 

No comments:

Post a Comment

Subscribe to: Posts (Atom)