Meringue Dots for Dirk

 

2 egg whites                                        Beat whites, vinegar, extracts in a large bowl  on medium speed

1/8 tsp. Cider vinegar                           until soft peaks form.

½ tsp. Vanilla

½ tsp almond ext

 

½ c. sugar                                            On high speed gradually beat in sugar until white and glossy

 

red/green etc food coloring                 Separate half of meringue and die one half red, one half green

 

   Spoon each color in a different pastry bag fitted with a medium size tip.  Pipe small dots of meringue on baking sheets lined with foil.  Bake at 200 for 3 hours until meringues are dry and crisp all the way through.  Cool on sheet or wire rack.  Peel off foil.  Store in airtight container for up to 2 months (I put them in the freezer)

 

 

 

 

 

 

Oatmeal/Cranberry/White Chocolate Chip Cookies            Bake @ 375º

 

1 c. butter/margarine softened            Beat together butter and sugar until light and fluffy

1 c. brown sugar

 

2 eggs                                                  Add eggs, mixing well

 

2 c. old fashioned rolled oats              Combine oats, flour, salt and baking soda.

2 c. flour                                              Add to butter mixture, mixing well after each addition

½ tsp. salt

1 tsp. baking soda

 

1½ c. dried cranberries                        Stir in dried cranberries and white chocolate chips

1 c. white chocolate chips

 

  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 375º 10-12 minutes.  Makes 2½ dozen cookies. 

 

                                                            Great Christmas “Chip” Cookies

 

 

 

 

 

 

 

 

 

Almond  Crisp Cookies                        Bake @ 375²                                                                

2 c. (or more) almonds, sliced, blanched

1-1/3 c. sugar                                       Gently stir together

 

6 large egg whites (unbeaten)             Blend in egg whites and vanilla

1 tsp. vanilla (or almond)

 

6 Tbs. sifted flour                                 Add in a thin stream

 

4 Tbs. unsalted butter, melted and cooled                  Blend in mixture

 

      Drop spoonfuls of mixture onto buttered (unsalted) cookie sheets, spacing 5" apart.  With a wet fork spread each mound as thin as possible.  Add more almonds to mixture if you want more on the cookie.  Bake until centers are browned (about 10 min.).  Carefully remove warm cookies to racks (rewarm to loosen if they start to stick.)  These are difficult to remove from the cookie sheet in one piece -- but the crumbs are good too. Unbaked cookie dough will keep several days in the refrigerator.  Sometimes I add the almonds last so the almond pieces don't break up so much.  Baked cookies freeze well if you can get them there..

 

   These cookies are sold commercially I liked them so much I experimented with lots of cookie recipe until I was able to duplicate the recipe to satisfy my taste.  The baked cookies freeze well.  At Halloween or for variety use pumpkin seed rather than almonds.

 

 

 

 

Banana Crunch Cake                                                                     Makes 10 servings          Bake @ 350º    

 

1 c. coconut                                      

1 c. pecans or almonds, cut up           Mix together  to make a crumble.

1 c. rolled oats                                     

½ c. brown sugar                                 Set aside.

5 T. butter, melted                              

 

1 c. sour cream           

4 eggs                                                  Mix until smooth.

2 large bananas           

 

1 pkg yellow cake mix                         Add and beat two minutes at medium speed.

 

   Grease and flour 10" tube pan.  Pour l/3 batter (2 cups) into pan.  Sprinkle with 1/3 of crumb mixture (1 cup).  Repeat twice with batter and crumbs, ending with crumb mixture.

 

   Bake @ 350° for 50-60 minutes until inserted toothpick comes out clean.  Cool in pan 15 min.utes.  Remove from pan and turn cake so crumb mixture is on top.

 

                                                            Nice cake for morning coffee or brunches.

 

 

 

 

 

Kurt's Peanut Butter Cookies                                                                                        Bake @ 350º   

 

½ c. butter                                                     

½ c. peanut butter (smooth or crunchy)                       Beat until creamy

½ c. sugar

½ c. light brown sugar                                   

 

1 egg                                Add to above and beat well

 ½ tsp. vanilla                

 

1 c. flour                          Sift together; then mix with other ingredients.

 ½ tsp salt                                       

 ½ tsp baking soda

 

    Place spoonfuls of batter on cookie sheet.  Dip fork in sugar (or flour).  With fork  mark ‡‡ and flatten cookie slightly. Bake about 10 min. @ 350º.   Can put a candy kiss in the middle after baking but still warm.  Or place fairly large spoonfuls of batter on cookie sheet but do not flatten -- after taking out of oven but still warm press a Reese's Peanut Butter Cup in the middle -- decadent!

 

                                                                Kurt  made this recipe in grade school -- it has stood the test of time.

 

 

 

 

Peppermint Pinwheels                                                                          Makes about 5 doz                   Bake at 350º    

 

¾ c. margarine or butter  (1½ sticks)   

¾ c. sugar                                            Beat butter and sugar until light and fluff

 

1 egg yolk                                            Beat in egg yolk and vanilla

1 tsp vanilla      

                                              

2 c. flour                                              Sift flour baking powder and salt

½ tsp  baking powder                                               

½ tsp. salt                                            Add flour mixture 1/3 at a time until well blended

 

      Divide dough in half.  Make one half pink and add about ½ tsp mint flavoring.  Roll out each half on wax papers to 16 x 10".   Set pink layer on top of plain layer; then roll together to make a long rolled cylinder.  Wrap and chill several hours or freeze.  Cut in ¼" slices and bake @ 350° on ungreased cookie sheet for 10 min.

 

                                            Nice for Christmas -- easy and makes a lot --  can be made ahead to freeze and bake later, or freeze baked cookies to eat later.

 

 

 

 

 

 

 

 

 

Thumbprint Cookies                                                                            Makes about 3 dozen       Bake @ 375º

 

½ c. soft fat (half Crisco/half butter)

¼ c. brown sugar                                  Mix thoroughly

1 egg yolk (save the egg white)

½ tsp vanilla

 

1 c. sifted flour                                       Sift together and stir with above

¼ tsp salt                                                           

 

¾ c. chopped nuts (I use pecans)

Jelly or preserves

 

     Roll  into 1 inch balls.  Dip in slightly beaten egg whites.  Roll in finely chopped nuts .  Place about 1 inch apart on an  cookies sheet.  Bake 5 min. @ 375º.  Remove from oven.  Quickly press thumb gently on top of each cookie.  Return to oven and bake 10 min. more.  Remove and cool. 

    Place  in thumb prints -- jelly, melted chocolate, or confectioner sugar icing.

 

                                     My favorite filling is raspberry or blackberry jam.

 

 

 

 

'K' Family Chocolate Chip Cookies                                                                               Bake @ 375º

 

Single              Triple               Quadruple

2/3 c.                2 c.                   2-2/3 c              soft shortening (part butter)

½ c.                  1½ c.                2 c.                   granulated sugar

½ c.                  1½ c.                2 c.                   brown sugar                            Beat until light & fluffy

1                      3                      4-5                    eggs

1 tsp.                3 tsp.                4 tsp.                vanilla                                    

 

1½ c.                4½ c.                6 c.                   unsifted flour

½ tsp.               1½ tsp.             2 tsp                 baking soda                             Mix together & add to above

½ tsp.               1½ tsp              2 tsp.                salt

 

6 oz.                 18 oz.               24 oz.               chocolate chips                       Add to above

 

     Drop by spoonfuls on cookie sheet and bake for 8-10 min. @ 375º.

 

                        Myke likes to melt the butter a bit in the microwave....it makes for a softer cookie

                         This recipe has been the "family"  chocolate chip recipe for years and lots of cookies.

 

 

 

 

 

 

Almond  Crisp Cookies                                                                                                Bake @ 375º

2 c. (or more) almonds, sliced, blanched

1-1/3 c. sugar                                                               Gently stir together

 

6 large egg whites (unbeaten)                                     Blend in egg whites and vanilla

1 tsp. vanilla

 

6 Tbs. sifted flour                                                         Add in a thin stream

 

4 Tbs. unsalted butter, melted and cooled                  Blend in mixture

 

      Drop spoonfuls of mixture onto buttered (unsalted) cookie sheets, spacing 5" apart.  With a fork gently pat and spread each mound as thin as possible.  Add more almonds to mixture anytime you want more on the cookie.  Bake until centers are browned.  Carefully remove warm cookies to racks (rewarm to loosen if they start to stick.)  These are difficult to remove from the cookie sheet in one piece -- but the crumbs are good too.

     Unbaked cookie dough will keep several days in the refrigerator.  Sometimes I add the almonds last so the almond pieces don't break up so much. 

 

       These cookies are sold commercially.  I liked them so much I experimented with lots of cookie recipes until I was able to duplicate the recipe to satisfy my taste.  The baked cookies freeze well.  At Halloween or for variety use pumpkin seeds rather than almonds.  These are a cross between a fortune cookie and a Florentine.

 

 

 

Fruit Cobbler                                                                                                                Bake @ 350º

 

1 c. sugar (less for sweet fruit)

1 c. finely crushed graham cracker crumbs                 Blend together, then cut in butter

½ c. flour (more for extra juicy berries)                       Or - blend in a food processor

½ c. chopped walnuts (pecans or almonds)

½ tsp. cinnamon

 

½ c. butter (1 stick)

 

     Place about 1½ inches of fruit (blueberries, blackberries, peaches, apples, or mix fruits that you have on hand) in pan.  Top with 1/2 inch of topping.  Bake @ 350º for about 35 minutes until fruit is bubbly.  Apples or an extra large pan may take longer.  Serve warm -- can top with whipped cream or ice cream.

 

     I make the topping ahead and freeze it.  This is great to have on hand to make a fast last minute dessert.

 

 

 

 

 

 

 

 

 

 

 

Frog Eye Salad                                                                                                            25 servings

 

1 c. sugar                                             Combine sugar, flour, salt

2 Tbs. flour

½ tsp. salt                                           

 

1¾ c. pineapple juice                          Add juice and eggs and cook stirring constantly until thick

2 eggs                                                 

 

1 tsp. lemon juice                                Add to above; cool to room temperature

 

1 lb. box Acini De Pepe pasta             Prepare according to package directions.  Drain.  Combine well with egg

               (frog eggs)                            mixture.  Refrigerate overnight in airtight container.

                                                           

3 - 11 oz. cans mandarin oranges, drained                        Add all to above.  Mix thoroughly.

2 - 20 oz. cans pineapple chunks, drained                         Refrigerate in airtight container until

1 - 9 oz. carton non-dairy whipped topping, thawed        thoroughly chilled.

1 c. miniature marshmallows (opt.)                                   Refrigerate leftovers

1 c. flaked coconut (opt.)

 

     This is a great recipe to make ahead and use as a salad or a dessert -- most people think the Acini De Pepe (frog eyes) are tapioca -- not pasta.  It keeps very well.  Can add cherries too but they might make it  pink .

 

 

 

Best Ever Brownie                                                                                                        Bake @ 350º

 

1 c. water                                             Bring water/buttter, cocoa to a boil.

2 sticks butter (½ lb.)                            Let cool

4 Tbs. Hershey's cocoa

 

2 c. all purpose flour

2 c. sugar                                             Combine flour/sugar/soda/salt with cocoa mixture

1 tsp. each soda, salt

 

2 eggs                                                  Add eggs one at a time

½ c. buttermilk & 1 tsp. vanilla            Then add buttermilk and vanilla

Icing

    1 stick (1/4 butter)                             Melt butter; beat in milk,cocoa,vanilla and sugar.

    6 Tbs. milk                                       This makes more than enough icing.

    4 Tbs. cocoa                                   

    1 Tbs. vanilla

    1 lb. box powdered sugar (sifted)

 

    Grease and flour 17" x 11¾", or three 8" rounds.  Bake @ 350º 30-40 min. or until a toothpick comes out clean.  Spread icing on hot brownies.

 

 

 

 

 

 

 

 

Individual Brownie Alaska                                                                                            Bake 3-4 min. @ 500º

 

Cut brownies into 3" squares.

 

Top each with a small scoop of ice cream -- then put in the freezer for one hour.

 

4 eggs                                                  Gradually beat sugar into egg whites

1/2 c. sugar                                          Beat until stiff

Pinch of cream of tartar (opt.)

 

    Preheat oven to 500º.  Just before baking cover brownies and ice cream with meringue, sealing it to the edge of the brownies.  Quickly put in oven and bake 3-4 minutes or until light brown.  Serve immediately.

 

     When whipped egg whites are ready you can turn the bowl upside down and they stick to the top without falling out (for the dramatic!).  Be careful not to whip much more or they will be too dry.

 

 

 

 

 

Caramel

 

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

 

       Place can in a pan; cover with water.  Bring to a boil and simmer for 4-5 hours.  WARNING:  Never let the water level get below the top of the can -- this can cause the can to explode.  Do not take can out of water until it is completely cooled.  Caramel is ready whenever you open the can -- refrigerate only if the can is opened.

     Eat the caramel straight from the can by the spoonful, or my mother used to mix ½ can caramelized milk, 1 cup cream, whipped, ½ lb. chopped dates, ½ c. chopped nuts.  Fold together, refrigerate for 24 hours and serve atop angel food cake.

 

Less "Explosive" Methods 

      Stove top:  Pour milk in top of a double boiler.  Cover.  Cook over simmering water 1½-2 hours -- until thick and slightly caramel colored.  Beat until smooth.

     Oven:  Pour milk in a glass pie plate.  Cover with aluminum foil.  Place pie plate in a shallow pan of hot water and bake @ 425° for 1-1½ hours until thick and caramel colored.

     Microwave:  Pour milk in a 2 qt. glass measure.  Cook @ 50% power 4 minutes, stirring briskly every 2 minutes until smooth.  Cook on 30% power 12-18 minutes or until very thick and caramel colored, stirring briskly every 2 minutes until smooth.

 

      The "in the can" recipe was from my grandmother, and then my mother, and I have made it many times.  I have known people who let the water level get below the top of the can to have stalactites  on their ceiling after the can blew up.

   

 

 

 

 

 

 

Snowballs

 

½ c. butter                                           Cream butter and sugar

½ c. sugar

 

1 egg yolk                                            Add egg yolk.  Mix well

 

½ c. crushed pineapple, drained         Stir in pineapple and nuts

½ c. nuts

 

66 vanilla wafers                                 Spread mixture on wafers and stack 3 to a stack

 

1 c. cream, whipped and sweetened)  Spread whipped cream on sides.

 

Flaked coconut                                    Roll in coconut.  Then put whipped cream on tops and sprinkle

                                                             with coconut.

 

      Can be made ahead of time, frozen and then "iced" the day you want to use them.

 

            This was a recipe my mother used to make for company that I loved to eat ahead of time.             

 

 

 

 

Chocolate Zucchini Cake                                                                     Serves 10-12                 Bake @ 350º

 

2¼  c. sifted flour

½ c. cocoa                                           Combine dry ingredients and set aside

1 tsp each salt, cinnamon

2½ tsp. bak pwd.

1½ tsp. soda

 

¾  c. shortening/margarine                 Cream together sugar and shortening

2 c. sugar

 

3 eggs                                                  Add eggs one at a time to creamed mixture

 

2 tsp. vanilla                                        Stir in vanilla and zucchini

2 c. shredded zucchini

 

½ c. milk                                              Alternately stir in milk and dry ingredients

½ c. nuts (opt.)

 

 (Continued on next page)           

 

 

 

Chocolate Zucchini Cake(Continued)  

 

Chocolate Glaze

 

     ¼ c. shortening                               Melt shortening and stir in cocoa

     ½ c. cocoa

 

     2 c. powdered sugar (sifted)           Mix together pwd. sugar, milk, vanilla

     3 Tbs. milk                                      Beat until smooth

     1½ tsp. vanilla

 

      Pour batter in greased and floured 10" tube pan.  Bake 350º for 1 hour or when toothpick comes our clean.  Cool 15 minutes.  Turn out on rack to cool.  Spread icing on cooled cake.

 

 

 

 

 

 

Marshmallow Treats                                                                                         Makes 24 - 2" squares

 

6-10 ounces marshmallows (about 40) or 4 cups miniature marshmallows

¼ c. butter

5 c. Rice Krispies (I usually use 5-7 cups)

1 tsp vanilla (opt.)

 

     Microwave method:  Combine butter and marshmallows in a large plastic or glass bowl.  Microwave about 2 minutes (stirring a couple of times) until marshmallows are syrupy: add vanilla.   Then add Krispies as below.

    

     Stove top method:  Melt butter in a large pan.  Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is syrupy.  Remove from heat.  Add vanilla.

 

     Add Rice Krispies and stir until well-coated.  Press warm mixture evenly and firmly into buttered 13"x9" pan.  I usually wet my hands lightly before pressing the mixture into the pan  -- it keeps it from sticking to my fingers.  Cool.  Cut into squares.

 

                             For lower fat cut back the butter by 1/3-1/2 --- they are still good.

 

 

 

 

 

 

 

 

 

Marshmallow Treats                                                                                         Makes 24 - 2" squares

 

6-10 ounces marshmallows (about 40) or 4 cups miniature marshmallows

¼ c. butter

5 c. Rice Krispies (I usually use 5-7 cups)

1 tsp vanilla (opt.)

 

     Microwave method:  Combine butter and marshmallows in a large plastic or glass bowl.  Microwave about 2 minutes (stirring a couple of times) until marshmallows are syrupy: add vanilla.   Then add Krispies as below.

    

     Stove top method:  Melt butter in a large pan.  Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is syrupy.  Remove from heat.  Add vanilla.

 

     Add Rice Krispies and stir until well-coated.  Press warm mixture evenly and firmly into buttered 13"x9" pan.  I usually wet my hands lightly before pressing the mixture into the pan  -- it keeps it from sticking to my fingers.  Cool.  Cut into squares.

 

                             For lower fat cut back the butter by 1/3-1/2 --- they are still good.

 

 

 

 

 

Apple Pastry                                                                                                                             Bake  @ 400º

 

Frozen puff pastry sheets

Tart apples (such as Granny Smith)

Cinnamon /sugar

Apricot jam

 

    Thaw pastry sheets.  Roll out thin.  Cut in 10" round or a rectangle for any size cookie sheet.  Place two sheets on top of each other.  Place on cookie sheet or pizza pan.  Slice apples thin and layer side by side, slightly overlapping on pastry.  Sprinkle with lots of cinnamon/sugar.  Dot with butter.  Bake @ 400º for 10-15 min.  Brush tops with melted apricot jam.

 

     I make a mixture of cinnamon and sugar (about 3 Tbs. cinnamon to 1 c. sugar) and keep it in a big salt shaker to use whenever.

 

                                       This is an easy-to-make dessert but disappears quickly .

 

 

 

 

Mom's Pie Crust

 

   2 c. flour                                           Mix flour, salt, sugar

   1 tsp. each, salt and sugar

   dash of cardamom (opt)

 

   1/3 c. unsalted butter                        Mix in butter to "pea" size

   1/3 c. Crisco                                      Then add shortening and mix to "pea" size

 

   5 Tbs. water                                      Drizzle water over mixture.

    (total moisture can include              Use a fork to combine until all flour is moistened,

      1 T. vinegar and/or 1 egg yolk)      and dough clings together and almost cleans sides of bowl.   

   

     With hands gather dough into ball (2 balls for a double crust), flatten and refrigerated for 1 hour.  Roll out between floured wax paper.

 

          If made separate a top crust can be made with a little extra shortening .   Try sprinkling a bit of flour/tapioca/cornstarch on the bottom shell of a fruit pie to thicken bottom juices.

 

 

 

 

 

 

 

 

 

 

 

Pie Crust for Cream Pies                                                                                             Preheat oven to 350°

 

   1 c. sifted flour                                  Mix flour and salt

   ½ tsp salt

                                          

   1/3 c. shortening                               Cut flour & shortening together to "pea" size 

                                                           

   2½ Tbs. cold milk                              Drizzle milk over mixture       

                                                            Use fork to combine, mixing only until all dry crumbs

                                                            have been taken up.

                                          

    Roll out between floured wax paper .  Roll dough larger than the pan so it is not stretched when put in the pan.  While dough is still on paper pierce it with a fork.  Put dough in pie pan; flute edges making sure they are outside of pan rim (it helps keep the crust from shrinking as it bakes).  Preheat oven to 350º -- put crust in oven -- then turn up to 425º.  Bake 10 min.  Cool before adding filling.

 

 

 

 

 

Best ever Coconut Cream Pie                                                                          Makes one 9" pie

 

One cooled, prebaked pie shell (see pie dough recipe for cream pies)

 

4 egg yolks                          Beat yolks and set aside

 

¼ c. flour                             In heavy 3-qt pan stir together flour, cornstarch, sugar, salt

2 Tbs. cornstarch

¾ c. sugar

 ¼ tsp salt                           

 

3 c. milk                              Gradually whisk in milk, blending until smooth.  Cook over medium heat, stir

                                           constantly until mixture thickens and comes to a full boil.  Boil, stir  for 1 min.

                                           Stir about ½ c. of hot filling into egg yolks.  Then pour yolk mixture into pan.

                                           Cool, stirring for 2 minutes.  Remove from heat.

 

 

(Continued on next page)

 

 

 

 

Best ever Coconut Cream Pie(Continued)

 

3 Tbs. butter/margarine                       Add butter and vanilla.

1½ tsp. vanilla                                     Stir until butter is melted.

 

1 c. sweetened flaked coconut            Stir in filling.  Pour filling into cooled pastry shell.

 

       To serve pie with whipped cream, cover hot filling with plastic wrap after pouring in pie shell.  Place on a rack and let cool to room temperature; serve, or refrigerate for up to 24 hours.  To serve top with whipped cream. 

                                                           

        Can use a meringue topping but our family preferred whipped cream topping. It adds a nice look to sprinkle ½ cup toasted coconut on top.  This was always Kris' favorite. 

 

 

 

 

 

 

 

Pumpkin Pie                                                                                                                Preheat oven to 450º

 

Make pie shell for 10" pan.  Brush with slightly beaten egg white.  Refrigerate for one hour or more

 

1½ to 2 c. pumpkin or squash (fresh or canned)

¾ c. brown sugar (can use ¼ c. dark brown sugar)

1¼ tsp. ginger                                                                                     

1 heaping Tbs. cinnamon                    Mix well together

½ tsp. cloves                                       

¼ tsp. nutmeg

 

2 c. light cream                                    Scald and add to above

 

4 eggs, lightly beaten                          Add to mixture

 

     Pour in pastry shell and bake @ 450º for 15 min.  Reduce to 350º and bake until set, about 25 min.

 

   For a lower calorie/fat recipe I've used 3 eggs plus one egg white, and 1 cup cream and one cup skim milk.

 

 

 

 

Apple Pumpkin Pie                                                                                          Bake  @ 425º

 

1 10" pie shell

1 can (1 lb.) apple pie filling

 

1 can (1 lb.) pumpkin (not fresh pumpkin)

1 c. sugar

2 Tbs. molasses                                         Mix together pumpkin, sugars and spices

1½ Tbs. melted butter

½ tsp. each, cinnamon, nutmeg, ginger

¼ tsp. pwd. cloves

pinch of salt

1 c. sugar

 

1¼ c. milk

2 slightly beaten eggs                                Add to above mixture

 

     Pour apple filling into pie shell.  Top with pumpkin filling.  Bake @ 425° for 40 min.

 

 

 

 

 

 

 

 

 

Apple Pie                                                                                             Makes 10" pie       Preheat oven to 450º

 

Pastry for a double crust 9-10" pie

 

8 c. apples (can add some blueberries)                       Peel, core apples and slice thinly

 

¾ c. sugar (mixture of brown and white sugars)

3 Tbs. tapioca or cornstarch                                        Combine sugar/tapioca, spices, juice and add to apple.

1 Tbs. cinnamon                                                         

¼ tsp. each, nutmeg and ginger                                  Let stand one hour or more

pinch of salt

1 Tb. lemon juice (opt)

1 Tbs. apple juice or cream (if apples are dry)

   

     Pile in pie shell (can sprinkle a bit of flour/tapioca/corn starch on the bottom of the pie shell to thicken bottom juices.)  Dot with butter.  Top with crust.  Can sprinkle crust with a bit of milk and cinnamon-sugar.  Bake @ 450º for 10 minutes; then @ 350º for 45-60 minutes.

 

     I have also made a pie with one side apple and the other blackberry (or whatever depending on the kind and amount of fruit on hand).  Everyone ended up taking one small slice of each.

 

 

 

 

Almond Crunch Apple Pie                                                                                           Bake @ 400º

 

1 8" unbaked pie shell

1 can (1 lb.) apple pie filling (or cherry or a mixture)

 

1/3 c. butter, softened                                                  Cream butter and sugar

2/3 c. brown sugar                                                      

 

1 Tbs. flour                                                                   Blend in flour

 

2/3 c. chopped almonds (pecans/walnuts)                   Lightly toast nuts

1/2 c. shredded coconut                                               Stir in almonds and coconut

 

     Fill pie shell with apple pie filling.  Spread topping over apples.  Bake @ 400º for 25-30 minutes until golden.

 

 

 

 

 

 

 

 

 

 

 

Oatmeal Cake                                                                                                  Serves 12

 

1 c. oatmeal                                         Pour water over oatmeal and let stand 20 min.    

1½ c. biling water 

½ c. shortening                                     Cream together shortening and sugars

1 c. each brown and white sugars

2 eggs, beaten                                     Add eggs to creamed mixture with oatmeal mixture

1½ c. flour                                            Sift flour, cinnamon, soda, salt, and add to mixture                                         

1 tsp. each cinnamon and soda          

½ tsp. salt                               

 

Topping

     5 T. butter, melted

     ¼ c. cream (half/half)                      Mix together.  Spread on top of baked

     ½ c. brown sugar                             cake.  Place under boiler until browned.

     ½ tsp. vanilla       

     1 c. coconut                                  

     1 c. nutpieces (walnuts, almonds, or pecans)

 

     Serve warm with ice cream or whipped cream on top. 

 

                                   Men love this cake and it is easy to make at the last minute.

 

 

 

 

Old-Fashioned NY-Style Cheese Cake                 Makes about 20 servings  Preheat oven to 400º

 

Butter Pastry                                       

    1½ c. flour                                        Mix together flour, sugar, lemon peel

    3 Tbs. sugar                                       (or the pastry can be made in a food processor)

    ½ tsp. lemon peel                            Cut in butter until small pea size crumbs form        

    2/3 c. cold butter/margarine

    1 egg                                               Add egg and vanilla.  Mix until mixture begins to clump together

    ¼ tsp. vanilla                                   Gather dough into a ball with your hands.

 

    Press ½ of dough over bottom of a 10" spring form pan with sides removed.  Bake @ 400º until pale golden (5-6 min.); cool on rack.  Butter pan sides, attach to pan bottom, and press remaining dough against sides to within ¼" of rim.  Set aside.  Reduce oven to 325º.

 

Topping

   1 ½ c. sour cream                 Stir together sour cream, sugar, vanilla.  Set aside.

   3 Tbs. sugar                         

   1 tsp. vanilla                                    

 

(Continued on next page)

 

 

 

 

 

 

 

Old-Fashioned NY-Style Cheese Cake (continued)                                                      Bake @ 325°

 

Filling

  1½ lbs. fresh cream cheese or 40 oz. of packaged cream cheese, softened

 

  1½ c. sugar                                        Beat cream cheese and sugar until soft and smooth.

  6 eggs                                                Beat in eggs, one at a time.                                     

  ¼ c. flour                                          

  2 tsp. grated lemon peel                    Add flour, lemon peel, salt, nutmeg and vanilla.

  ½ tsp. each salt, and nutmeg             Beat just until smooth (do not overbeat)

  3 tsp. vanilla                                      Stir in vanilla and whipping cream. 

  1/2 c. whipping cream                        

 

     Set aside 1 cup of filling to bake in a custard dish (if all the filling is poured in the 10" pan it cracks over the top -- would fit a 12" pan).  Pour remaining filling in prepared crust.  Bake @ 325° until knife inserted halfway to center comes out clean, 1¼-1½ hours (check after 1 hour; if top is too brown cover loosely with foil).

     As soon as cake is done, spread sour cream mixture over top.  Return cake to oven.  Turn off oven and leave door ajar several inches.  Let cheesecake remain in cooling oven for 1 hour, then place on rack to cool for 15 minutes.  Loosen crust from pan sides with a knife, then let cake cool to room temperature.  Cover and refrigerate for up to 2 days, or freeze.

 

                             This is a real old fashioned New York style cheesecake.

 

 

 

 

 

 

 

 

 

Nanaimo Bars                                                                                                              8x8" pan

 

½ c.  unsalted butter                Melt butter, cocoa, sugar. 

5 Tbs. cocoa                           

¼ c. granulated sugar             

1 egg, slightly beaten              Add egg and stir constantly until thickened (2-3 min.) 

½ tsp vanilla                            Remove from heat.  Stir in vanilla

1¾ c. of finely crushed graham crackers                     Add  crackers, coconut and nuts to above

1 c. coconut                                                                

½ c. finely chopped walnuts or almonds                     Pack hard in ungreased 8x8" pan.  Cool in refrigerator

Middle Layer

    ¼ c. unsalted butter melted Blend until soft.  Don't cook too long  

    2 tsp. vanilla pudding mix               Spread on cooled mixture.

    2 Tbs. milk

    2 c. sifted pwd. sugar

Top Layer

   4 squares semi-sweet chocolate       Melt chocolate and butter over low heat.

    1 Tbs. unsalted butter, melted         When cool but still liquid pour chocolate mixture over second layer.

                                                            Chill in refrigerator about 15 min.  Cut into bars.

 

            These can be made 3-4 days ahead and kept covered and refrigerated -- if no one eats them first.

 

 

 

 

 

 

 

Rum/Orange Decadence Cake                                                                        Serves 16

 

1 pkg any yellow cake mix      Substitute 1/3 c. of the water with 1/3 c. orange juice.

1/3 c. orange juice                  

½ tsp orange rind                    Add orange rind.  Bake as directed on cake box 9" pans.  Cool and split.

 

3 Tbs. rum                                Sprinkle rum over cake.

 

Filling

 

    2 tsp  gelatin                        Sprinkle gelatin over water, heat over hot water (until softened)

    2 Tbs. cold water

    2 c. cream                            Beat cream and sugar until thick

    ½ c. sifted pwd sugar          

    1/3 c. rum                             Gradually add gelatin and rum to creamed mixture

 

(Continued on next page)

 

 

 

 

 

 

Rum/Orange Decadence Cake(Continued)

 

Chocolate Frosting

 

   3-4 squares baker's chocolate           Melt chocolate over hot water

 

   1 c. pwd sugar                                  Remove from heat and add sugar, water and eggs (one at a time)

   2 eggs

   6 Tbs. soft butter                               Beat butter in 2 Tbs. at a time.  Beat until smooth and light in color.

 

    Put filling between layers.  Frost sides and top.  Can decorate with nuts around side of cake.  Refrigerate overnight.

 

                                         Definitely worth the effort -- plus making ahead counts for a lot!

 

 

                                                                                   

 

Almond-topped Toffee                                                                                                 Makes 3 doz. pieces

 

½ lb. (1 c.) butter (not margarine and not unsalted butter)

1 c. brown sugar                                                                                  (Do Not double this recipe)

6 Hershey bars (1-3/8 oz.) milk chocolate

½ c. chopped almonds (filberts/pecans)

 

    Butter a cookie sheet or 9x13 pan.  In a heavy sauce pan combine butter and sugar.  Cook over medium high heat stirring constantly until mixture reaches 300°-310°(hard crack stage -- takes about 10-12 min.) Pour into pan (sometimes it may not cover the whole pan but it doesn't matter -- just pour to the thickness you want--I pour it thin to make more pieces but if you pour it to thin the chocolate will separate from the toffee when it cools).  Lay chocolate bars (smooth side down) evenly on hot candy; when melted spread evenly over toffee.  Sprinkle nuts over chocolate and press in lightly with back of a spatula.  Chill until chocolate is firm.  Break apart (to be dramatic just drop the pan on the counter and the candy will break into pieces on its own)  in small irregular pieces.  Store in airtight container. 

      When cooking I keep a small bowl of ice cubes and water by the stove and keep testing for the "hard crack" stage.  I put a few drops of the mixture in ice water.  When cool, taste the drops -- if they are crunchy and do not stick in your teeth the toffee is ready to be poured in the pan.  Sometimes there is charring on the bottom of the pan but it doesn't seem to affect the taste.

 

           There are lots of variations on this -- some people put nuts on the bottom of the pan too, and some put nuts in it.  Some recipes use white sugar -- I think brown sugar is the best .   Warning -- this candy is addictive!    

 

 

 

 

 

 

 

 

Candied Pecans

                                                                                                           

4 c. pecans                               Place in jelly roll pan and toast @ 300° for about 30 min.

                                                 Remove from pan      

 

½ c. butter                               Melt butter in a jelly roll pan                  

 

2 egg whites                            Beat whites until stiff

 

1 c. sugar                                 Gradually add sugar and salt to egg whites and beat until thick.

1 tsp salt                                  Fold in pecans

 

    Spread pecans carefully in pan with melted butter.  Bake @ 250° about 45 min. stirring often.  Break into large pieces and store in airtight container.

 

 

 

"Mercedes" Flan                                                                                                          Bake @ 300°

 

½ c. sugar                                In a heavy stainless pan melt sugar slowly; turn down heat

2 Tbs. hot water                       Carefully add hot water, stirring constantly until sugar turns golden brown.

                                                Quickly pour into baking dish (I use a glass 10" pie pan)

                                                This sugar turns crackly hard in the pie pan -- never fear it will be liquid

                                                caramel after baking.

                                                Can make caramel in micro in pie pan -- works great but watch carefully.

4 eggs

1 can (14 oz) sweetened condensed milk                    Mix in blender

1 can (14 oz) filled with milk (I use skim)

1 tsp vanilla

8 oz. cream cheese                                                     Pour mixture over sugar in pie pan

 

   Place pie pan in a pan with water half way up the sides.  Place in 300° oven for 1 hour or carefully insert thin knife about halfway to middle -- if it comes out clean the center will continue to cook as it cools.  Cool in pan.  Keep in refrigerator.  When ready to serve invert on a large plate.  The caramel will coat the top and run over the sides.  When I was given this recipe I was told I could substitute the milk with pineapple juice -- not sure that sounds so great but I think it might be good to add some pumpkin for a pumpkin-flan.

 

            This recipe came from "Mercedes" -- she cleaned our house when Myke was a baby and also taught him some Spanish -- but he would speak Spanish only to her.  This  recipe makes the best flan I have ever had.

 

 

 

 

 

 

 

Appleless Apple Pie                                                                                                    Bake @ 400°

 

2 c. water                                             Boil two minutes

1½ c. sugar

2 tsp. cream of tartar

 

24 Ritz crackers                                   Drop in water mixture.   Do Not Stir.  Boil 2 more minutes

 

   Remove from heat.  Pour into unbaked pie shell.  Sprinkle with sugar and cinnamon.  Dot with butter.

 

Crumb Top

  3 Tb. self rising flour                          Crumble together with fork

  2 Tb. sugar                                         Sprinkle on  pie.

  1 T. butter

 

    Bake @ 400° for 30 minutes.

 

      Unbelieveable but true -- tastes just like an apple pie.  This was the "rage" in our 20's.  It was also cheap to make and fooled everyone.

 

 

 

Aunt Jean's Nut Torte Cake                                                                             Bake @ 325°               

 

12-14 eggs, separate yolks/whites        Mix yolks and sugar until light            

1 lb. fine sugar

 

1 lb. ground walnuts                            Add nuts/crumbs and vanilla.  Mix well

1 c. bread crumbs

2 tsp. vanilla

 

    Whip egg whites stiff with a pinch of salt and gently fold into walnut mixture.  Divide between 2-3 bake pans with removable sides.   Bake @ 325° for 20 minutes or until toothpick inserted comes out clean.

 

Filling

  1 lb. pwd sugar                                  Mix sugar, almonds and cream together and spread between layers.

  1 lb. ground almonds

  1 c. sweet cream (whip cream)

 

     Frost with chocolate frosting.  Decorate with half walnut kernels.  Always better on the second or third day.

 

         Oleg and I were served this cake at Easter time in NY at his Aunt Jean's house.  It was delicious but when I made it, it was not so great.  I've included it for posterity and in hopes descendants will try it and have more success than I.  We had a wonderful time with Aunt Jean and wish we had had more.

 

 

 

 

 

 

 

Cherries Jubilee

 

2 1 lb. cans pitted bing cherries           Drain cherry juice and mix with cornstarch

2 tsp. cornstarch                                  Cook over low heat to syrup consistency.  Then add cherries.

                                                            Place in chafing dish and heat over direct flame.

 

4 oz. Kijafa cherry wine                       Add liqueurs.  Stir well and let cook 2 minutes          

2 oz. cherry flavored brandy

1 oz. Grand Mariner (or Contreau)

1 oz. fine cognac (or brandy)

2 oz. 151 proof Puerto Rico Rum (warmed)                 Add rum, ignite, stir slightly with long handled spoon.

 

      Serve over ice cream.

 

            Cherries Jubilee was always a favorite of mine.  At one time it was popular in restaurants to prepare it dramatically at the table -- great entertainment.  They added some lemon by placing half a lemon in a napkin and squeezing the juice through the napkin into the cherry mixture.                   

 

 

 

 

 

Turtles                                                                                                             Makes 60 cookies      Bake @ 375°

 

¼ c. butter (margarine)

1 c. brown sugar                      Cream together butter and sugar

 

1 egg, beaten

½ tsp bak. soda                       

½ tsp cream of tartar               Add to above and mix well

¼ tsp salt

1-2/3 c. flour

 

    Roll dough into small balls and flatten between palms.  Place on a greased cookie sheet and put 2-3 whole pecans or walnuts on top.   Bake @ 375° for 10 minutes.  Remove from cookie sheet immediately to avoid sticking.

 

Topping

 

     Chocolate  chips          Melt chips and dip top of cookie in chocolate.  Chill until set.

 

 

 

 

 

 

 

 

 

Fruitcake Cookies                                                                                                        Bake @ 250°                           

 

1 lb. candied fruit (can add cherries if you like)

½ c. whiskey                            Soak fruit overnight in whiskey; drain

 

½ c. margarine

2/3 c. brown sugar                   Combine.                    

1½ tsp bak. soda

1½ Tb. milk

 

1/3 c. whiskey

1½ c. flour

1 tsp cinnamon                        Add whiskey, flour, spices

1 tsp nutmeg

½ tsp allspice

½ tsp cloves

 

6-12 ozs. pecans                      Add with fruit to mixture

 

     Drop by teaspoon on greased cookie sheet.  Bake 1 hour @ 250°

 

 

 

 

 

Chocolate Dipped Strawberries

 

6 oz. semi-sweet chocolate pieces

½ c. sweetened condensed milk         Melt together

 

1/3 c. Kahlua                            Add to chocolate

                                                Beat until cool.

 

Large fresh strawberries          Dip small end and almost to top in chocolate. 

                                                Place on wax paper or rack to harden.

 

 Gives extra taste to the strawberries to use a syringe type needle (available at the drug store) to squirt a bit of Kirsh in the strawberry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quick-Fix Toffee Cookies                                                                                 Bake @ 350°

 

Saltine crackers                       Put a single layer of crackers in the bottom of a 11x13" pan

 

1 c. brown sugar                      Bring sugar and butter to a boil and simmer for 3-5 minutes.

1 c. butter                               

 

      Pour butter/sugar mixture over the saltines.  Top with chocolate chips (or mix with Reeses' Peanut Butter chips).  Bake @ 350° for about 5-10 minutes or until the chips melt a bit.  Sprinkle on some chopped nuts.  Cool and cut in pieces.  

 

                       Almost as good as the almond toffee -- quick and easy to make.

 

Blackberry Mousse

 

1 Tbs. Knox gelatin                              Soak gelatin in water until soft.

2 Tbs. water

 

Juice of one orange                            Add orange juice and zest and berries to gelatin mix.

Grated zest of one orange                   Bring to a boil.  Cool.

2 pint blackberries (or 2-10 oz. frozen)

                                                           

2 eggs yolks                                         Beat yolks and sugar together.

½ c. sugar                                            Simmer over double boiler until thickened and sugar melted.

 

2 Tbs. Cointreau                                  Add Cointreau to egg/sugar mixture.  Cool.

 

2 c. whipping cream, whipped

Kiwi fruit sliced for topping

 

     Add cooled yolks mixture to cooled berry mixture and fold in whipped cream.  Pour in mold or serving dish.  Chill for one hour or more.  Top with slices of kiwi.