RECIPES

CAKES, PIES AND COOKIES

INDEX

  1. AUSTRIAN COFFEECAKE
  2. JEWISH SISTER APPLE CAKE
  3. CHEESE CAKE
  4. GLAZED LEMON CAKE
  5. PETER PUMPKIN SQUARES
  6. CRANBERRY SWIRL COFFEE CAKE
  7. SPICE CAKE
  8. SOUR CREAM APPLE-NUT SQUARES
  9. VIENNESE SACHERTORTE
  10. BEST CHOCOLATE CAKE
  11. SHALLOW PAN APPLE CAKE
  12. QUICK APPLE CAKE
  13. CHERYL BLATNER'S EASY AS PIE APPLE CAKE
  14. BEST BROWNIES
  15. NORMAN-MARCUS COOKIES
  16. BANANA DATE LOAF
  17. GINGER SNAPS
  18. STRAWBERRY SHORTCAKE
  19. CHRISTMAS ANISE COOKIES
  20. PUMPKIN PIE
  21. DENISE'S HOT MILK CAKE
  22. JUST APPLE PIE
  23. BOSTON CREAM PIE MINIS
  24. PUMPKIN CUPCAKES
  25. SOFT PUMPKIN COOKIES

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AUSTRIAN COFFEECAKE

1 CUP BUTTER OR MARGARINE

2 CUPS SUGAR

6 EGGS, SEPARATED

1 1/2 CUPS SIFTED ALL PURPOSE FLOUR

1/2 TSP SALT

2 TSP. BAKING POWDER

6 TABLESPOONS MILK

FLAVORING (1 TSP. VANILLA OR ALMOND EXTRACT OR 2 TSP GRATED LEMON PEAL.

CREAM BUTTER TO CONSISTENCY OF MAYONNAISE. ADD SUGAR SLOWLY

WHILE CONTINUING TO CREAM

BEAT UNTIL LIGHT AND FLUFFY. BEAT IN EGG YOLKS ONE AT A TIME

MIX AND SIFT FLOUR, SALT AND BAKING POWDER.

COMBINE MILK AND FLAVORING

ADD FLOUR MIXTURE AND MILK ALTERNATELY TO BUTTER MIXTURE,

STIRRING GENTLY BUT THOROUGHLY.

BEAT EGG WHITES STIFF BUT NOT DRY; FOLD IN THOROUGHLY

SPOON INTO WELL-GREASED 12 CUP GUGELHUPF PAN (TURK'S HEAD MOLD)

BAKE AT 350 FOR HOUR AND TEN MINUTES OR UNTIL CAKE TESTS DONE.

COOL IN PAN 10 MIN. LOOSEN CAKE GENTLY AROUND RIM AND TUBE

INVERT ON CAKE RACK. FINISH

COOLING.

DUST WITH CONFECTIONERS SUGAR. GARNISH WITH WHOLE MARASCHINO CHERRIES

JEWISH SISTER APPLE CAKE

3 CUPS FLOUR

4 EGGS

3 TSP BAKING POWDER

2 CUPS SUGAR

1 CUP WESSON OIL

1/3 CUP ORANGE JUICE

2 1/2 TSPS. VANILLA

3 APPLES PEELED AND SLICED THIN

SIFT DRY INGREDIENTS TAKING OUT 1/2 CUP SUGAR INTO A BOWL.

MAKE A WELL IN THE CENTER AND ADD OIL, JUICE, VANILLA AND EGGS

BEAT WELL UNTIL SMOOTH, GREASE AND FLOUR A TUBE PAN.

PUT A LAYER OF BATTER, APPLES AND SUGAR MIXED WITH 1 TSP. CINNAMON. DO THIS THREE TIMES ENDING

WITH APPLES ON TOP AND 1/2 CUP CHOPPED NUTS

350 OVEN. ONE HOUR AND 15 MINUTES OR UNTIL TESTED

CHEESECAKE

1 1/2 LBS. CREAM CHEESE

1/2 PINT SOUR CREAM

5 EGG YOLKS

1 CUP SUGAR

1TSP. VANILLA

2 TSP. CORN STARCH

1 CUP MILK

5 EGG WHITES

1 TSP. CREAM OF TARTAR

PINCH OF SALT.

BLEND CHEESE WITH SOUR CREAM, ADD EGG YOLKS, SUGAR VANILLA, CORN STARCH AND SALT

. BEAT THEN ADD MILK. MIX WELL AT MEDIUM SPEED. CLEAN BEATERS.

FOLD IN EGG WHITES (BEATEN), CREAM OF TARTAR AND PINCH OF SALT

BUTTER PAN. LINE WITH 1 3/4 CUP GRAHAM CRACKER CRUMBS

MIXED WITH 1/4 STICK MELTED BUTTER, 1/4 CUP SUGAR, CINNAMON. PAT DOWN IN PAN

POUR BATTER AND BAKE 325 FOR ONE HOUR DO NOT OPEN OVEN.

NOTE: DO NOT OPEN DOOR WHEN TURNING OFF OVEN.

WAIT FOR CAKE TO COOL FOR ONE HOUR IN OVEN BEFORE OPENING DOOR

GLAZED LEMON CAKE

1 PKG. DUNCAN HINES PLAIN YELLOW CAKE MIX

1 PKG. LEMON INSTANT PUDDING

4 EGGS

2/3 CUP CRISCO OIL

1 CUP WATER

MIX ALL TOGETHER

BAKE ONE HOUR IN GREASED AND FLOURED ANGEL FOOD PAN AT 350

AFTER BAKED AND STILL WARM, REMOVE FROM PAN AND

PUNCTURE SIDES AND TOP WITH FORK

GLAZE WITH THE FOLLOWING:

2 CUPS CONFECTIONERS SUGAR

1/2 CUP ORANGE JUICE

1 TBSP. BUTTER OR OIL

PETER PUMPKIN SQUARES

ONE 16-OUNCE CAN PUMPKIN

1 2/3 CUPS FIRMLY PACKED BROWN SUGAR

4 EGGS

3/4 CUP VEGETABLE OIL

1 1/2 CUPS ALL PURPOSE FLOUR

1 1/2 CUPS QUICK COOKING OR REGULAR OATS, UNCOOKED

1 TBSP. CINNAMON

2 TEASPOONS BAKING POWDER

1 TEASPOON SODA

1 TEASPOON SALT

CREAM CHEESE FROSTING

ONE 3-OUNCE PACKAGE CREAM CHEESE SOFTENED

1/4 CUP BUTTER OR MARGARINE, SOFTENED

1 TSP. VANILLA

2 CUPS CONFECTIONERS SUGAR

1/2 CUP CHOPPED NUTS

FOR CAKE, COMBINE PUMPKIN, SUGAR, EGGS, AND OIL, MIXING UNTIL WELL-BLENDED

ADD COMBINED FLOUR, OATS, CINNAMON, BAKING POWDER, SODA AND SALT; MIX WELL.

POUR INTO GREASED 15 X 10 INCH JELLY ROLL PAN, SPREADING EVENLY.

BAKE AT 350 DEGREES FOR 25 TO 30 MIN. OR UNTIL WOODEN PICK

INSERTED IN CENTER COMES OUT CLEAN; COOL COMPLETELY

FOR FROSTING BEAT TOGETHER CREAM CHEESE,

BUTTER AND VANILLA UNTIL WELL BLENDED.

GRADUALLY ADD SUGAR, BEATING UNTIL SMOOTH.

SPREAD FROSTING OVER CAKE, SPRINKLE WITH NUTS.

MAKES 15 X 18 INCH PAN OF SQUARES.

CRANBERRY SWIRL COFFEE CAKE

TO MAKE CRANBERRY SAUCE:

PLACE 4 CUPS CRANBERRIES (1 LB.)IN SAUCE PAN.

COVER WITH 2 CUPS BOILING WATER

AS SOON AS WATER BEGINS TO BOIL AGAIN, COVER THE SAUCEPAN WITH A LID.

BOIL THE BERRIES 3 OR 4 OR UNTIL SKINS BURST.

PUT THEM THROUGH STRAINER OR RICER.

STIR INTO THE PUREE 2 CUPS SUGAR

PLACE OVER HEAT AND BRING TO A ROLLING BOIL.

IF YOU WANT CRANBERRY SAUCE, REMOVE FROM HEAT AT ONCE.

IF YOU WANT TO MOLD CRANBERRY JELLY, BOIL ABOUT 5 MINUTES,

SKIM, THEN POUR INTO A WET MOLD,

VERY RIPE BERRIES REQUIRE A FEW MINUTES LONGER.

1 BAR MARGARINE

1 CUP SUGAR

1/2 TSP. SALT

1 TSP. BAKING POWDER

1 TSP. BAKING SODA

1 TSP ALMOND OR VANILLA EXTRACT

2 EGGS

1 CAN OF WHOLE BERRY SAUCE

1/2 CUP OF CHOPPED NUTS

CREAM OLEO AND SUGAR. BEAT IN EGGS ONE AT A TIME, BEATING WELL.

PUT IN EXTRACT AND BLEND SOUR CREAM ALTERNATELY WITH FLOUR AND MIX WELL

PUT IN GREASED TUBE PAN 1/2 OF BATTER .

SPREAD ON 1/2 CAN OF SAUCE OVER TOP AND SWIRL KNIFE THROUGH BATTER

PUT IN REST OF BATTER OVER THIS, ENDING WITH REST OF SAUCE ON TOP

SPRINKLE WITH NUTS

BAKE AT 350 FOR 50 MIN COOL IN PAN FOR 5 MIN.

GLAZE: 3 1/4 CUP OF POWDERED SUGAR IN 2 TSP.

WARM WATER AND 1/2 TSP. ALMOND EXTRACT. MIX WELL

SPREAD ON TOP OF CAKE AND LET IT OOZE ON THE SIDES.

SPICE CAKE

2 1/4 CUPS SIFTED CAKE FLOUR

1 TSP. BAKING POWDER

1 TSP SALT

1 TSP. CINNAMON

3/4 TSP BAKING SODA

1/4 CUP CLOVES

1/16 TSP PEPPER

3/4 CUP BUTTER

1 CUP SUGAR

3/4 CUP BROWN SUGAR, FIRMLY PACKED

1 TSP. VANILLA

3 EGGS

1 CUP BUTTERMILK

ORANGE DATE-NUT FILLING (BELOW)

FROSTING (BELOW)

STIR DRY INGREDIENTS,. CREAM BUTTER AND SUGARS TILL LIGHT AND FLUFFY.

ADD VANILLA. AND EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION.

ADD DRY INGREDIENTS ALTERNATELY WITH BUTTERMILK; BEAT WELL

POUR INTO TWO 9-INCH GREASED AND FLOURED CAKE PANS

BAKE AT 360 DEGREES FOR 30 MIN. OR UNTIL DONE.

COOL SPREAD DATE NUT FILLING BETWEEN LAYERS AND FROST

ORANGE DATE FILLING:

IN SAUCEPAN, COMBINE 1 8-OZ PACKAGE (1 1/2 CUPS) DATES,

CHOPPED WITH 1/2 CUP ORANGE JUICE.

COOK AT MEDIUM HEAT AND STIR UNTIL DATES ARE TENDER

AND MIXTURE IS THICK, ABOUT TWO OR THREE MINUTES.

ADD 1 TSP GRATED ORANGE PEEL.

COOL. ADD 1/4 CUP WALNUTS CHOPPED.

CREAM CHEESE WHIP FROSTING:

2 UNBEATEN EGG WHITES

3/4 CUP BROWN SUGAR, FIRMLY PACKED

3/4 CUP SUGAR

1 1/2 TSPS. LIGHT CORN SYRUP OR 1/4 TSP. CREAM OF TARTAR

1/3 CUP COLD WATER MINUS 2 TSPS.

DASH SALT

1 TSP VANILLA

1 3-OZ. PACKAGE CREAM CHEESE

PLACE ALL INGREDIENTS ON TOP OF DOUBLE BOILER EXCEPT VANILLA AND CREAM CHEESE.

Do not overheat

BEAT ONE MINUTE

PLACE OVER BOILING WATER AND BEAT CONSTANTLY FOR SEVEN MINUTES.

REMOVE FROM HEAT AND ADD VANILLA; COOL TO LUKEWARM.

TRANSFER BEATERS FROM FROSTING TO SEPARATE BOWL

AND ADD CREAM CHEESE; BEAT UNTIL SMOOTH,

THEN GENTLY FOLD CHEESE MIXTURE INTO FROSTING (DO NOT BEAT)

SOUR CREAM APPLE-NUT SQUARES

2 CUPS FLOUR

2 CUPS BROWN SUGAR

1/2 CUP BUTTER (1 STICK) SOFTENED

1 CUP CHOPPED NUTS

2 TSP. CINNAMON

1 TSP. SODA

1/2 TSP. SALT

1 CUP SOUR CREAM

1 TSP. VANILLA

1 EGG

2 APPLES CHOPPED (USE MORE ND CHOP COARSELY)

TAKE BUTTER, FLOUR AND BROWN SUGAR AND MIX AT LOW SPEED.

STIR IN NUTS. TAKE 2 2/3 CUPS OF THIS MIXTURE

AND SPREAD IN UNGREASED 13 X 9 PAN. PRESS FIRMLY.

TO THE REMAINING MIXTURE, ADD THE REST OF THE

INGREDIENTS AND BLEND. STIR IN THE CHOPPED APPLE

AND SPREAD IN PAN ON TOP OF THE PRESSED MIX

BAKE 30 MIN AT 350

CUT IN SQUARES AND SERVE WARM WITH WHIPPED CREAM IF DESIRED

OR SPRINKLE WITH CONFECTIONERS SUGAR.

vIENNESE SACHERTORTE

1/2 CUP SOFT, UNSALTED BUTTER OR MARGARINE

1/2CUP SUGAR

6 EGG YOLKS

6 OUNCES SEMI-SWEET CHOCOLATE, MELTED AND COOLED

1 CUP SIFTED FLOUR

2 TBSP. COCOA

8 EGG WHITES

1/2 CUP SUGAR

1/2 CUP APRICOT PRESERVES OR JAM

2 TBSP COLD WATER

WHIPPED CREAM

CREAM BUTTER AND SUGAR UNTIL VERY FLUFFY.

ADD EGG YOLKS ONE AT A TIME. BEAT WELL AFTER EACH ADDITION

MELT CHOCOLATE IN SMALL BOWL OVER SIMMERING WATER,

OR ON TOP OF DOUBLE BOILER

COOL CHOCOLATE AND ADD TO BUTTER MIXTURE

BLEND WELL. COMBINE FLOUR AND COCOA. BEAT EGG WHITES

UNTIL SOFT PEAKS APPEAR (FOR BETTER RESULTS,

ADD PINCH OF CREAM OF TARTAR POWDER TO EGG WHITES.)

ADD SUGAR AND BEAT UNTIL VERY STIFF.

FOLD 1/3 OF FLOUR COCOA MIXTURE INTO BUTTER MIXTURES;

THEN FOLD IN 1/3 EGG WHITES.

CONTINUE FOLDING IN ALTERNATELY FLOUR AND EGG WHITES

(FOLD RATHER THAN MIX VERY LIGHTLY.)

BUTTER WELL TWO 9-ICN CAKE PANS AND LINE THE BOTTOMS WITH WAX PAPER;

BUTTER THE PAPER AND SPRINKLE WITH FLOUR.

PREHEAT OVEN TO 350 DEGREES.

POUR BATTER INTO PANS AND BAKE FOR 30 - 35 MINUTES

OR UNTIL CAKE TESTER COMES OUT CLEAN.

COOL AND TAKE OUT OF THE PAN. REMOVE WAX PAPER.

DON'T REFRIGERATE. MAKE UP THE APRICOT GLAZE.

SIEVE THE JAM THROUGH A SIEVE. PUT INTO A SMALL PAN;

ADD WATER AND SIMMER FOR 2 TO 3 MINUTES.

SPREAD THE WARM GLAZE OVER THE LOWER LAYER OF CAKE.

PLACE THE SECOND LAYER ON TOP AND

SPREAD THE REMAINING JAM OVEN THE ENTIRE CAKE.

CHOCOLATE FROSTING:

6 OZ. SEMI SWEET CHOCOLATE PIECES

3/4 CUP HEAVY CREAM

1/2 CUP SUGAR

2 TSP. CORN SYRUP[

3 TBSP. BUTTER

IN HEAVY SAUCEPAN COMBINE CHOCOLATE, CREAM, SUGAR AND CORN SYRUP

AND SIMMER THE MIXTURE STIRRING FREQUENTLY FOR ABOUT 10 MIN.

REMOVE FROM HEAT AND ADD BUTTER.

USE A WOODEN SPOON ON BEAT FROSTING AGAINST THE SIDE OF PAN UNTIL COOL.

MAKE SURE FROSTING IS SMOOTH AND SHINY AND STILL SOFT ENOUGH O SPREAD.

PLACE CAKE ON CAKE RACK WITH A PAN UNDERNEATH,

SMOOTH THE FROSTING OVER R THE CAKE.

REFRIGERATE FOR 2 TO 3 HOURS TO SET FROSTING.

REMOVE FROM

REFRIGERATOR ABOUT 1/2 TO HOUR BEFORE SERVING.

TRADITIONALLY, A SLICE OF SACHERTORTE IS SERVED WITH A DOLLOP OF WHIPPED CREAM

BEST CHOCOLATE CAKE

1 CUP GOLD MEDAL ALL PURPOSE FLOUR

1 CUP SUGAR

1/4 CUP SHORTENING

1/4 CUP PLUS 2 TBSP. WATER

1/4 PLUS 2 TBSP. BUTTERMILK

1/2 TSP. SALT

1/4 TSP BAKING POWDER

1/2 TSP. BAKING POWDER

1/2 TSP. VANILLA

1 EGG

2 OUNCES UNSWEETENED CHOCOLATE, MELTED AND COOLED

CHOCOLATE FLUFF (BELOW)

HEAT OVEN TO 350. GREASE AND FLOUR SQUARE PAN, 8X8X2 INCHES.

BEAT ALL INGREDIENTS EXCEPT CHOCOLATE FLUFF IN MEDIUM BOWL

AT LOW SPEED 30 SECONDS, SCRAPING BOWL CONSTANTLY.

BEAT ON HIGH SPEED 3 MINUTES. SCRAPING BOWL OCCASIONALLY,

POUR INTO PAN, BAKE UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN,

30- 35 MINUTES; COOL. FROST WITH CHOCOLATE FLUFF.

GARNISH WITH SHAVED CHOCOLATE OR CHOCOLATE CURLS IF DESIRED.

REFRIGERATE ANY REMAINING CAKE.

CHOCOLATE FLUFF: BEAT 1 CUP WHIPPING CREAM, 1/2 CUP POWDERED SUGAR,

1/4 CUP COCOA AND DASH OF SALT IN CHILLED BOWL UNTIL STIFF.

SHALLOW PAN APPLE CAKE

2 EGGS

3/4 C. BEG. OIL

1 TSP. VANILLA

1 TSP. BAKING SODA

2 C. SUGAR

1 1/2 TSP. WATER

2 C. FLOUR

2 TSP. CINNAMON

1/2 TSP. SALT

1 CUP NUTS

4 CUPS APPLES

BEAT EGGS, BEG. OIL AND VANILLA

ADD BAKING SODA, SUGAR, FLOUR, WATER, CINNAMON, SALT

MIX THOROUGHLY

ADD APPLES AND NUTS

POUR BATTER INTO 6 X 12 FLOURED AND BUTTERED PAN

350 FOR ONE HOUR

TOPPING:

2 OZ. CREAM CHEESE

1 CUP POWDERED SUGAR

1 1/2 TBSP. BUTTER

1/2 TSP. VANILLA

SOFTEN CREAM CHEESE AND COMBINE WITH OTHER INGREDIENTS.

QUICK APPLE CAKE

2 EGGS

3/4 CUP SUGAR

1/3 CUP OIL

1 CUP FLOUR

1 TSP. VANILLA

2 TSP. BAKING POWDER

1/2 TSP SALT

2 CUPS SLICED APPLES

MIX ALL INGREDIENTS

ADD SLICED APPLES AND MIX WELL. BAKE AT 350 FOR 30 TO 35 MIN.

SQUARE BAKING DISH BUTTERED. SPRINKLE WITH CINNEMON AND SUGAR

CHERYL BLATNER'S EASY AS PIE ECLAIR CAKE

2 REG. PKGS. FRENCH VANILLA INSTANT PUDDING

1-OZ. CARTON DESSERT TOPPING (COOL WHIP)

GRAHAM CRACKERS

1 CAN CHOC. FUDGE FROSTING

PREPARE BOTH PKGS. INSTANT PUDDING AS DIRECTED ON PDGS. SET ASIDE

LINE 9 X 13 PAN WITH WHOLE GRAHAM CRACKERS.

MIX DESSERT TOPPPING (COOL WHIP) WITH PUDDING.

POUR 1/2 OF PUDDING/TOPPING MIXTURE OVER CRACKERS

TOP WITH ANOTHER LAYER OF WHOLE GRAHAM CRACKERS AND

SPREAD REMAINING PUDDING/TOPPING MIXTURE OVER THEM.

TOP WITH ANOTHER LAYER OF GRAHAM CRACKERS, OR

FIRST FROST CRACKERS WITH CHOC. FROSTING AND LAY ON TOP, THEN

FILL THE CRACKS FOR A SMOOTH TOP. SOME OF THE CRACKERS MAY HAVE TO BE CUT TO FIT. PREPARE 1, 2,3 DAYS AHEAD.

BEST BROWNIES

INGREDIENTS:

1/2 CUP BUTTER (1 STICK) MELTED

1/2 CUP SUGAR

1/2 CUP BROWN SUGAR

1/2 CUP UNSWEETENED COCOA

2 EGGS

1/2 CUP FLOUR

1 TSP. BAKING POWDER

1 TSP. VANILLA

1/2 CUP CHOPPED PECANS OR WALNUTS

HEAT OVEN TO 350.

IN MIXING BOWL BEAT BUTTER, SUGARS AND COCOA UNTIL WELL BLENDED

BEAT IN EGGS, ONE AT A TIME

IN SMALL BOWL, MIX FLOUR AND BAKING POWDER TOGETHER;

STIR INTO COCOA MIXTURE, STIR IN VANILLA AND NUTS

POUR MIXTURE INTO GREASED OR FOIL-LINED 8 INCH SQUARE CAKE PAN.

BAKE 25 TO 30 MIN. OR UNTIL A CAKE TESTER OR

TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN

COOL COMPLETELY; CUT INTO 2 INCH SQUARES

LINE PAN WITH ALUMINUM FOIL BEFORE BAKING. COOKIES WILL LIFT OUT FOR EASIER CUTTING

.

NEUMAN-MARCUS COOKIES

(RECIPE MAY BE HALVED)

2 cups butter

2 tsp. soda

5 cups blended oat meal (measure oatmeal and blend in a blender to a fine powder)

2 cups brown sugar

1 8 oz Hershey bar grated

2 tsp baking powder

2 tsp vanilla

4 cups flour

2 cups sugar

24 oz. choc chips

1 tsp salt

4 eggs

3 cups chopped nuts (your choice)

Procedure:

Cream the butter and both sugars.

Add eggs and vanilla

Mix together with flour, oatmeal, salt, baking powder and soda.

Add chocalate chips, Hershey Bar and nuts.

Roll into balls and place 2 inches apart on a cookie sheet

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

BANANA DATE LOAF

3/4 CUP SHORTENING (MARGARINE)

1 1/2 CUPS BROWN SUGAR

4 EGGS (ONE AT A TIME)

1 1/4 CUP MASHED BANANAS

VANILLA

2 CUPS FLOUR

1 1/2 TSP. BAKING SODA

1 CUP CHOPPED DATES

1 CUP CHOPPED PECANS

1 CUP QUICK OATS

MAKES 2 LOAVES

GINGER SNAPS

CREAM 3/4 CUP BUTTER AND 2 CUPS SUGAR

STIR IN:

2 BEATEN EGGS, 1/2 CUP MOLASSES; 2 TSPS. VINEGAR

MIX WELL

SIFT AND ADD: 3 3/4 CUPS ALL PURPOSE FLOUR

SPOON FLOUR EXECTLY

MIX WELL:

2 TO 3 TSPS. GINGER

1/2 TSP. SINNAMON

1/4 TSP. CLOVES

1 1/2 TSP. BAKING SODA

MIX INGREDIENTS UNTIL BLENDED. fORM DOUGH INTO 3/4 INCH BALLS

BAKE ON COOKIE SHEET FOR ABOUT 12 MINUTES AT 325 DEGREES.

AS BALL MELTS DOWN, CHARACTERISTIC CRACKS APPEAR.

A TOPPING TO DELLIGHT CHLDREN 1/2 MARSHMALLOW CUT SIDE DOWN ON THE

ALMOST BAKED COOKIE. RETURN TO OVEN ABOUT 4 MINUTES.

STRAWBERRY SHORTCAKE

INGREDIENTS

1 3/4 CUPS ALL0PPURPOSE FLOUR

2 TABLESPOONS GRANULATED SUGAR

1 TABLESPOON BAKING POWDER

1/2 TEASPOON GRATED ORANGE PEEL

3 TABLESPOONS UNSALTED MARGARINE

CUT INTO PIECES

3/4 CUP SKIM MILK

FOR THE FILLING

2 PINTS FRESH STRAWBERRIES, SLICED

1 TABLESPOON ORANGE JUICE

1 TABLESPOON GRANULATED SUGAR

VANILLA NONFAT YOGURT AND MINT LEAVES FOR GARNISH

TO PREPARE

1. PREHEAT OVER TO 450 DEGREES F. SPRAY A BAKING SHEET

WITH VEGETABLE COOKING SPRAY. SET ASIDE

2. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, SUGAR AND BAKING POWDER

STIR IN THE ORANGE PEEL. USING A PASTRY BLENDER OR 2 KNIVES,

CUT THE BUTTER INTO THE FLOUR MIXTURE UNTIL COARSE CRUMBS FORM.

QUICKLY STIR IN THE MILK UNTIL SOFT DOGH FORMS.

3. ON A LIGHTLY FLOURED SURFACE. ROLL OUT DOUGH TO A 1/2 INCH THICKNESS.

USING A 2 1/2 INCH BISCUIT CUTTER, CUT OUT BISCUITS.

GATHER TRIMMINGS, RE-ROLL AND CUT OUT MORE BISCUITS.

PLACE ON PREPARED BAKING SHEET. BAKE UNTIL GOLDEN, ABOUT 12 TO 15 MINUTES.

PLACE BUSCUITS ON A

WIRE RACK AND COOL SLIGHTLY.

4. TO PREPARE FILLING, IN A LARGE BOWL, COMBINE STRAWBERRIES,

ORANGE JUICE AND SUGAR. MIX WELL

SPLIT WARM BISCUITS IN HALF HORIZONTALLY.

PLACE BOTTOM HALVES ON SERVING PLATES.

TOP EACH WITH SOM FILLING. cOVER BICSSCUIT TOPES.

SERVE WITH REMAINING FILLING, GARNISH WITH YOGURT AND MINT.

COOL IN OVEN FOR ONE HOUR. TAKE OUT

GLAZE: 1 10-OZ. PACKAGE OF FROZEN STRAWBERRIES AND 1 TBSP[/ CORNSTARCH.

BOIL UNTIL CLEAR, KEEP STIRRING - TAKE OFF HEAT.

COOL 10 MIN. ADD TSP LEMON JUICE WHEN COLD

NOTE: DO NOT OPEN DOOR WHEN TURNING OFF OVEN.

WAIT FOR CAKE TO COOL FOR ONE HOUR IN OVEN BEFORE OPENING DOOR.

CHRISTMAS ANISE COOKIES

1 CUP BUTTER

2 CUPS SUGAR

3 EGGS

1 1/2 TSP. CREAM OF TARTAR

1 1/2 TSP. BAKING SODA DISSOLVED IN 2 TSPS. MILK

1 TSP. SALT

ANISE SEEDS

.4 1/2 CUPS FLOUR

CREAM BUTTER AND SUGAR

ADD MILK,. SODA, AND EGGS

SIFT SALT, CREAM OF TARTAR AND FLOUR

ADD ANISE SEED AND ENOUGH FLOUR TO MAKE ROLLABLE DOUGH

ROLL ON FLOURED BOARD

8-10 MIN AT 400 DEGREES

ROYAL ICING

BEAT 1 EGG WHITE, 1/8 TSP. CREAM OF TARTAR AND 1 1/3 CUPS CONFECTIONERS SUGAR

BEAT 7 MIN AT HIGH SPEED.


PUMPKIN PIE

SINGLE PIE CRUST

1 1/4 C. ALL-PURPOSE FLOUR

1/2 TSP. SALT

1/3 C. SHORTENING OR LARD

3/4 TBSP. COLD WATER.

STIR TOGETHER FLOUR AND SALT, CUT IN SHORTENING.

ADD TBSP. COLD WATER TO ABOUT 1/3 OF FLOUR MIXTURE.

GENTLY TOSS WITH A FORK.

CONTINUE UNTIL ALL FLOUR IS MOISTENED.

ON LIGHTLY FLOURED SURFACE, FLATTEN DOUGH WITH HANDS.

ROLL FROM CENTER OUTWARD TO FORM A 12 INCH CIRCLE.

PICK UP DOUGH AROUND A ROLLING PIN. ROLL ONTO A 9 INCH PIE PLATE.

EASE PASTRY A BIT BEHOND THE PIE PLATE

PIE FILLING:

2 TBSP. BUTTER, MELTED

1 3/4 C. PUMPKIN (ONE STANDARD CAN)

2 EGGS

2 TBSP. FLOUR

1 C. EVAPORATED MILK

1/2 C. SUGAR, DARK BROWN

1/2 C. WHITE SUGAR

1 TSP. GINGER

1 TSP. CINNAMON

1/4 TSP. MACE

1/4 TSP. CLOVES, GROUND

1/2 TSP. SALT

1 PIE SHELL (STANDARD) IF YOU MUST. HOME MADE MAKES PIE AWESOME.

PREHEAT THE OVEN TO 450 DEGREES F. bEAT THE EGGS UNTIL FROTHY.

MIX IN THE SUGARS AND THE FLOUR. MIX IN THE SPICES AND LTHE SALT

MIX IN THE PUMPKIN. MIX IN THE MELTED BUTTER.

FINALLY, MIX IN THE MILK.

POUR THE MIX INTO THE PIE CRUST AND BAKE AT 450 DEGREES F. FOR 15 MINUTES

DECREASE HEAT TO 375 DEGREES F. AND BAKE FOR ADDITIONAL 45 MINUTES

REMOVE THE PIE FOR THE OVEN AND SET IT OUT TO COOL.

DENISE'S HOT MILK CAKE

STEP 1: MIX TOGETHER 2 CUPS SUGAR AND 4 EGGS

STEP 2: SIFT IN 2 CUPS ALL PURPOSE FLOUR AND 3 TSP. BAKING POWDER

STEP 3: HEAT AND ADD TO MIXTURE

1 STICK BUTTER

1 CUP MILK

2 TSP. VANILLA

BAKE 350 FOR ONE HOUR IN GREASED AND FLOURED BUNDT PAN

JUST APPLE PIE

INGREDIENTS:

4 GRANNY SMITH APPLES PEELED AND SLICED

1/4 CUP SUGAR

2 TABLESPOONS FLOUR

3/4 TEASPOON CINNAMON

1/4 TEASPOON SALT

1/8 TEASPOON FRESHLY GROUND NUTMEG

1 TABELSPOON LEMON JUICE

PROCEDURE:

TWO PIE CRUSTS (SUPERMARKET CAN HELP)(9 INCH PAN)

PLACE FIRST CRUST ON TOP PRESSING FIRMLY AGAINST SIDES

AND BOTTOM. TRIM CRUST EVEN WITH PAN EDGE.

COMBINE ALL FILLING INGREDIENTS IN LARGE BOWL. MIX LIGHTLY

FILL PIE CRUST AND PLACE SECOND CRUST OVER FILLING.

WRAP EXCESS TOP CRUST UNDER THE BOTTOM CRUST EDGE.

PRESS EDGES TOGETHER TO SEAL AND FLUTE.

CUT SLITS IN TOP OF CRUST

COVER EDGE OF CRUST WITH STRIPS OF FOIL FOR FIRST 25 MIN.

BAKE FOR 40-45 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.

BOSTON CREAM PIE MINIS

INGREDIENTS:

1 PKG. (2-LAYER SIZE) YELLOW CAKE MIX

1 CUP COLD MILK

1 PKG (4-OZ. SIZE) JELL-O VANILLA FLAVOR INSTANT PUDDING AND PIE FILLING

1 1/2 CUPS THAWED COOL WHIP WHIPPED TOPPING, DIVIDED

4 SQUARES BAKER'S SEMI-SWEET CHOCOLATE

PROCEDURE

PREHEAT OVEN TO 350 DEGREES. PREPARE CAKE BATTER AND BAKE IN 24 GREASED MEDIUIM MUFFIN PAN CUPS

AS DIRECTED ON PACKAGE.

COOL 10 MINUTES IN PANS. REMOVE TO WIRE RACKS; COOL COMPLETELY.

POUR MILK INTO LARGE BOWL. ADD DRY PUDDING MIX. BEAT WITH WIRE WHISK 2 MIN. OR UNTIL WELL BLENDED

LET STAND 5 MIN. TO THICKEN.

MEANWHILE, USING A SERRATED KNIFE, CUT CUPKCAKES HORIZONTALLY IN HALF.

GENTLY STIR 1/2 CUP OF THE WHIPPED TOPPING INTO PUDDING. SPOON ABOUT 1 TABLESPOON OF THE CHOCOLATE

ONTO BOTTOM PART OF EACH CUPCAKE; COVER WITH TOP OF CUPCAKE.

MICROWAVE REMAINING 1 CUP WHIPPED TOPPING AND THE CHOCOLATE INTO SMALL MICROWAVEABLE BOWL

ON HIGH 1 1/2 MIN.

OR UNTIL THE CHOCOLAtE IS ALMOST MELTED, STIRRING AFTER 1 MIN. STIR UNTIL CHOCOLATE IS

COMPLETELY MELTED AND MIXTURE IS WELL BLENDED.

FROST EACH CUPCAKE WITH ABOUT W 1 1/2 TSP. OF CHOCALATE MIXTURE.

REFRIGERATE AT LEAST 15 MIN. BEFORE SERVING. STORE LEFTOVER CUPCAKES IN REFRIGERATOR.

HOW TO CUT CUPCAKES IN HALF: USE SERRATED KNIFE TO EASILY CUT THE CUPECAKES IN HALF

JAZZ IT UP: SERVE FROSTED CUPCAKES IN COLORFUL PAPER MUFFIN CUPS


PUMPKIN CUPCAKES

THESE LIGHT CUPCAKES ARE WONDERFUL...A GREAT CELEBRATION OF ALL SAINT'S EVE.

YOUR FAVORITE ICING MAY GIVE THEM A SPECIAL TOUCH. I HAVE BAKED THEM 10/30/09.
INGREDIENTS:

2 14 CUPS FLOUR

1 TABLESPOON BAKING POWDER

1/2 TEASPOON SALT

1/2 TEASPOON GROUND CINNAMON

1/2 TEASPOON GROUND GINGER

1/2 TEASPOON GROUND NUTMEG

1 1/4 CUPS SUGAR

1/2 CUP VEGETABLE SHORTENING

2 EGGS

1 CUP CANNED SOLID-PACK PUMPKIN

3/4 CUP MILK

1/2 TEASPOON BAKING SODA

1/2 CHOPPED WALNUTS

HEAT OVEN TO 350 DEGREES. SIFT FLOUR, BAKING POWDER, SALT AND SPICES; SET ASIDE.

BEAT SUGAR AND SHORTENING UNTIL FLUFFY. BEAT IN THE EGGS, ONE AT A TIME.

MIX THE PUMPKIN, MILK AND BAKING SODA AND ADD TO THE SHORTENING MIXTURE

ALTERNATELY WITH DRY INGREDIENTS.

MIX JUST UNTIL WELL BLENDED. STIR IN NUTS. FILL 24 GREASED (OR PAPER LINED

MUFFIN TIN CUPS 3/4 FULL. BAKE FOR 25 MINUTES OR UNTIL ONE OF THE CENTER MUFFINS

IS TESTED OK. COOL ON A RACK. FROST IF YOU SO DESIRE.


SOFT PUMPKIN COOKIES

THESE VERY LIGHT COOKIES ARE A TREAT FOR HOLLOWEEN.

INGREDIENTS:

2 1/2 CUPS ALL PURPOSE FLOUR

1 TEASPOON BAKING SODA

1 TEASPOON BAKING POWDER

1 TEASPOON GROUND CINNEMON

1/2 TEASPOON GROUND NUTMEG

1/2 TEASPOON SALT

1 1/2 CUPS GRANULATED SUGAR

1/2 CUP BUTTER (1 STICK) SOFTENED

1 CUP CANNED PUMPKIN

1 LARGE EGG

1 TEASPOON VANILLA EXTRACT

GLAZE:

COMBINE 2 CUPS SIFTED POWDERED SUGAR, 3 TABLESPOONS MILK, 1 TABLESPOON MELTED BUTTER

AND 1 TEASPOON VNAILLA EXTRACT IN SMALL BOWL UNTIL SMOOTH. zig-zag over cookies.

PROCEDURE:

PREHEAT OVEN TO 350 DEGREES. GREESE BAKING SHEETS.

COMBINE FLOUIR, BAKING SODA, BAKING POWDER, SINNAMON, NUTMEG AND SALT IN MEDIUM BOWL.

BEAT SUGAR AND BUTRTER IN LARGE MIXER BOWL UNTIL WELL BLENDED.

BEAT IN PUMPKIN, EGG AND VANILLA EXTRACT UNTIL SMOOTH.

GRADUALLY BEAT IN FLOUR MIXTURE. DROP BY ROUNDED TABLESPOON ONTO PREPARED BAKING SHEETS.

BAKE FOR 15 TO 18 MINUTES OR UNTIL EDGES ARE FIRM. COOL ON BAKING SHEETS FOR 2 MINUTES;

REMOVE TO WIRE RACK TO COOL COMPLETELY. DRIZZLE GLAZE OVER COOKIES.


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