7 MINUTE FROSTING
Hazel Hults
Ingredients:
3 egg whites
1 cup white Karo syrup
dash salt
1 Tbs. vanilla
sugar
Instructions:
1. In double boiler, mix: egg whites, karo syrup, dash salt.
2. Cook until fluffy.
3. When fluffy, add vanilla and a little sugar to stand to peak.
CHOCOLATE CHIP SOUR CREAM STREUSEL COFFE CAKE
Karen Gephart
Ingredients:
¾ cup margarine, softened
1 ½ cup granulated sugar
3 large eggs
2 tsp. vanilla
3 cups flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 ½ cup light sour cream
1 ½ cup mini chocolate chips
¼ cup packed brown sugar
¼ cup finely chopped walnuts
½ tsp. cinnamon
Chocolate glaze (recipe follows)
Instructions:
Heat oven to 350°. Grease and flour a 12 cup fluted tube pan.
In large bowl, mix: margarine, sugar, eggs, and vanilla until light and fluffy. Sift together: flour, baking powder, baking soda, and salt. Add dry ingredients, alternating with sour cream to the margarine mixture. Stir in mini chips. Spread half of batter into prepared pan. In a small bowl, combine brown sugar, nuts, and cinnamon. Sprinkle evenly over batter. Spread remaining batter over top. Bake 55-60 minutes until wooden toothpick inserted in cake comes out clean. Cool 10-15 minutes, remove from pan.
Cool completely, and then glaze.
CHOCOLATE GLAZE: In small saucepan, heat 2 Tbs. sugar and 2 Tbs. water to boiling; stir until sugar dissolves. Remove from heat and immediately add ½ cup mini chocolate chips, stirring until melted. Continue stirring to desired consistency. Spread on top of cake.
CHOCOLATE SHEET CAKE
Marguerite Kanaga
Ingredients/Instructions:
In a bowl put:
2 cups flour
2 cups sugar
½ tsp. salt
Boil until dissolved:
1 cup water
2 sticks margarine
4 Tbsp. cocoa
Pour over flour and sugar (while hot) and mix well.
Beat in:
2 eggs
1 tsp. vanilla
½ cup buttermilk
1 tsp. soda
Pour in a jelly roll pan (will be thin).
Bake 20 minutes in 400° oven.
FROSTING:
Boil:
1 stick margarine
3 Tbsp. cocoa
Add:
1 lb. box powdered sugar
5-6 Tbsp. milk to make spreadable.
Spread over cake. Makes lots, very good.
CREAMY MARBLE CAKE
Geri Gaither
Ingredients:
1 yellow cake mix
¼ cup oil
½ cup water
3 eggs
1 can cherry pie filling
Instructions:
1. Grease 13” x 9” pan.
2. Combine: cake mix, oil, water, and eggs. Stir until blended.
3. Pour into pan.
4. Drop pie filling onto cake batter by tablespoons.
5. Cut through batter with knife.
6. Bake at 350° for 35 minutes.
FUNNY CAKE (Pennsylvania Dutch Cake)
Claire Baldwin
Ingredients:
1 9” pastry shell, unbaked
1¼ cups cake flour, sifted
1 tsp baking powder
½ tsp salt
¾ cup sugar
¼ cup shortening
½ cup milk; room temp.
1 tsp vanilla
1 egg, beaten; room temp.
Instructions:
Sift together: flour, baking powder, salt, sugar. Cut in shortening. Add milk and vanilla. Beat 2 minutes with electric mixer. Add egg and beat 1 minute more. Pour batter into pastry shell.
FUDGE SAUCE
Ingredients:
¼ cup unsalted butter
½ cup sugar
2 ounces unsweetened chocolate, melted
½ tsp vanilla
3 Tbs. Water
Instructions:
Place butter, sugar, melted chocolate in small saucepan. Bring to boil over low heat, stirring often. Add water and bring ingredients to boil, boiling 2 minutes while stirring. Remove from heat, stir in vanilla. Pour hot fudge sauce as evenly as possible over cake batter. (Do not spread sauce. It might cool and thicken.)
Bake at 350˚ for 40-45 minutes.
ITALIAN CREAM CAKE
Geri Gaither
Ingredients:
1 stick margarine
½ cup shortening or oil
2 cups sugar
5 egg yolks
5 egg whites (stiffly beaten)
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 cup angel flake coconut
1 cup nuts (finely chopped)
Instructions:
1. Cream margarine and shortening, add sugar and beat until mixture is smooth.
2. Add egg yolks and beat well.
3. Combine flour and baking soda. Add to creamed mixture alternating with buttermilk.
4. Stir in vanilla and add coconut and nuts.
5. Fold in stiffly beaten egg whites. Bake in tube pan at 325° for 55 minutes. If using 3 layer cake pans, bake for 35 minutes.
CREAM CHEESE FROSTING:
1 8oz. pkg. cream cheese (softened)
1 tsp. vanilla
½ stick margarine (softened)
5 cups powdered sugar
Beat cream cheese and margarine until smooth, beat in sugar and vanilla.
LEMON BUTTER FLUFF ICING
Sharey Hilterbrand
Ingredients:
1 pkg. (3 oz.) cream cheese, room temperature
2 Tbsp cream
½ cup softened butter or Imperial margarine
4 cups sifted powdered sugar
1 Tbsp lemon juice
1 tsp vanilla
Instructions:
Combine all ingredients and beat until light and fluffy.
Makes enough for 1 large cake. Especially good on angel food cake.
MARBLE CAKE
Geri Gaither
Ingredients:
1 yellow cake mix
¼ cup oil
3 eggs
½ cup water
1 can cherry pie filling
Instructions:
Preheat oven to 350˚
Grease 13” x 9” pan
Add: eggs; cake mix; oil and water. Stir until well blended. Drop tablespoons of cherry pie filling onto batter. Cut through batter with knife (to create marbling).
Bake at 350˚ for 35 minutes.
MYSTERY CAKE
Claire Baldwin
Ingredients:
½ cup butter
1 cup sugar
2 eggs
1 cup tomato Juice
2 cups pastry flour
1 tsp soda
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 cup raisins (optional)
½ cup chopped nuts
Instructions:
Preheat oven to 350˚.
Cream butter, add sugar, then add eggs. Beat well. Mix dry ingredients together. Alternate adding tomato juice and dry ingredients to butter mixture. Fold in raisins and nuts. Pour into two 8” cake pans. Bake at 350˚ for 30-35 minutes, cool before frosting.
CREAM CHEESE FROSTING
Blend together:
1 pkg. Phil. Cream cheese
2 cups sifted powdered sugar
Add and blend again:
1 tsp orange juice
½ tsp grated orange rind
CARMELS
Judy Brahmer
Ingredients:
3 cups whipping cream
½ cup can milk
2 cups sugar
2 cups corn syrup
1 tsp. vanilla
1 cup nuts
Instructions:
1. Bring first four ingredients to boil, cook to soft ball stage (245°).
2. Add vanilla and nuts.
3. Pour into buttered 9” x 13” pan.
4. Let stand until firm.
5. Cool in refrigerator. Cut into squares.
This is a family tradition being carried on with Anja Brahmer making candy with grandma. Making caramels with grandma is something Anja wanted to do since she was a little child. We work making them together every year she can. What a blessing dong this with her and passing on our candy making.
CRISPY SUGARED WALNUTS
Hazel Hults
Ingredients:
2 ½ cups walnut halves
1 cup sugar
½ cup water
½ tsp. salt
1 Tbsp. cinnamon
1 ½ tsp. vanilla
Instructions:
Preheat oven to 375°. Butter the sides of a heavy 2qt. saucepan. Butter a platter or cookie sheet.
Heat the walnut halves in oven for 5 minutes, stirring once. In buttered saucepan, combine; sugar, water, salt and cinnamon. Heat and stir until sugar dissolves and mixture boils. Cook without stirring to soft ball stage (236°). Remove from heat. Beat by hand 1 minute or until mixture just begins to get creamy. Add vanilla and the warm nuts. Stir gently until nuts are well coated and mixture becomes creamy.
Turn out onto buttered platter/cookie sheet. Separate at once using 2 spoons or forks. Makes about 1 pound of crunchy, sugared walnuts. Delicious with crisp fall apples.
GRANDMA LUE’S FABULUS FUDGE
Judy Vogt (This recipe belonged to my mother; it has never failed me yet.)
Butter 9x12 glass pan and set aside
Place the following in a large mixer bowl and set aside with mixer:
3 6oz packs of Nestles Chocolate Chips
1 Jar Marshmallow Whip
2 cubes Butter or margarine ( I only have used Butter)
2 teaspoons vanilla
Place the following in a large heavy 4-6 qt kettle:
4 ½ cups sugar
1 tall can Evaporated Milk
(I place a thin layer of butter around inside edge of pan, apx. 2: down from the top) after coming to a rolling boil, boil for 8-10 minutes or until 235-240 degrees is reached. (I usually end up doing 10 to reach 235-240 degrees) Stir once in a while. Remove from heat and pour slowly over ingredients in mixer bowl, beating constantly until all chips are melted and ingredients are blended thoroughly.
Add 1 ½ cups coarsely chopped Walnuts, mix well and pour all into previously prepared pan. Cover and refrigerate until set. Cut into small pieces and serve. This is a great holiday pleaser.
FUDGE
Hazel Hults
Ingredients:
1 12oz. pkg. chocolate chips (or half-half butterscotch
½ cup, peanut butter ½ cup)
1 cube butter or margarine
2 eggs
1 lb. powder sugar
1 tsp. vanilla
1 cup nuts
Instructions:
1. In double boiler, melt chips and butter.
2. In bowl, mix together eggs and powdered sugar.
3. Add chocolate mixture to egg mixture and beat well.
4. Add vanilla and nuts. Press into buttered 8”x 8” pan.
5. Cover and refrigerate until set. Cut into small pieces and serve.
ORANGE BALLS
Mina Craig
Ingredients:
1 lb. crushed vanilla wafers
1 lb. powder sugar
1 cube butter/margarine, melted
1 6oz. can frozen orange juice, thawed
1 cup coconut
Instructions:
1. Mix together first four ingredients.
2. Roll into balls.
3. Roll in coconut.
PEANUT BRITTLE
Mina Craig
Ingredients:
2 cups sugar
2 Tbs. butter
¼ tsp soda
1/8 tsp salt
¾ cup peanuts
½ cup coconut (optional)
Instructions:
1. Melt sugar slowly in heavy skillet. When melted, immediately remove from heat.
2. Add butter, soda, salt and peanuts.
3. Pour a thin layer onto greased cookie sheet.
4. When cold, break into pieces.
ROCKY ROAD SLICES
Mina Craig
Ingredients:
1 6 oz package Chocolate Chips
1 cube Butter
1 Egg, well beaten
1 Cup sifted Powdered Sugar
5 Cups Mini Colored Marshmallows
½ Cup Chopped Nuts
Coconut, (fine)
Instructions:
1. Melt Chocolate Chips & Butter together
2. Cool slightly
3. Add Egg, Powdered Sugar, Marshmallows & Nuts to cooled mixture
4. Roll into 2 large logs (rolls)
5. Sprinkle fine Coconut on bread board and roll each chocolate log to cover.
6. Refrigerate and cut into slices when well chilled.
BOTERKOEK (DUTCH BUTTER COOKIES)
Amanda Howard
Ingredients:
1 egg
1 cup plus 1Tbsp. Soft butter, (not margarine)
2 1/8 cup flour
1 ¼ cup sugar
½ tsp salt
1 cup walnuts, (optional)
Instructions:
Preheat oven to 325°. Grease 9” x 13” pan.
Beat egg, reserve 1 ½ Tbsp for topping.
Mix all ingredients, except nuts, and press into greased 9” x 13” pan.
Bake 15 minutes. Then brush top with reserved egg, and top with nuts.
Bake for additional 15 minutes.
Cool for at least 10 minutes before slicing.
BUSH’S TEXAS GOV. MANSION COWBOY COOKIES
JoAnn Klaus
Ingredients:
3 cup flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1½ cup butter, room temp.
1½ cup sugar
1½ cup brown sugar
3 eggs
1 Tbsp. vanilla
3 cups chocolate chips
3 cups rolled oats
2 cups coconut
2 cups chopped pecans
Instructions:
1. Mix: flour, baking soda, baking powder, cinnamon and salt.
2. In large bowl beat butter on medium until smooth. Gradually beat in sugars.
3. Add eggs and vanilla.
4. Stir in flour mix until just combined.
5. Add remaining ingredients.
6. Drop ¼ cup dough on ungreased sheets about 3” apart.
7. Bake in 350° oven for 12-17 minutes, until edges are lightly browned.
CHEWY WHOLE WHEAT RAISIN COOKIES
Amanda Howard
Ingredients:
1/3cup butter
1/3cup applesauce
½ cup sugar or fructose
½ cup brown sugar
¾ cup white flour
¾ cup whole- wheat flour
½ cup raisins
½ cup golden raisins
½ cup walnuts
1 tsp vanilla
Instructions:
Preheat oven to 350°.
Combine: butter, applesauce, fructose and brown sugar in bowl. Mix until smooth. Gradually mix in flour. Add remaining ingredients. Place by spoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes.
CHOCOLATE CHIP COOKIES
Michelle Davison
Ingredients:
1 cup butter flavored Crisco
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla extract
2 ¼ cups flour
¼ tsp. salt
1 tsp. baking soda
1 16 oz. pkg. chocolate chips
Instructions:
1. In a large mixing bowl, stir the Crisco. Add both sugars and mix well. Add vanilla and mix. Add eggs one at a time and mix well after each egg. Stir together until light and fluffy and light in color.
2. Combine dry ingredients and gradually add to mixture. Add enough extra flour so dough is not sticky.
3. Mix in ¾ bag of chips by hand.
4. Roll dough into 1 inch balls. Put 9 on each of 2 greased cookie sheets.
5. Bake at 375° for 10-12 minutes or until cookies are golden brown. Let cool before taking off cookie sheets.
CORNFLAKE-CRISP COOKIES
Esther Olsen
Ingredients:
1 cup softened butter or margarine
1 cup sugar
½ tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
1 ½ cup flour
2 cups cornflakes
Instructions:
Preheat oven to 350°.
Mix together well: butter/margarine and sugar. Add remaining ingredients and stir together. Drop by teaspoonful onto cookie sheet (this cookie spreads so give plenty of room). Bake for 10-12 minutes or until very light tan.
DATE BARS
Norma Stephan
Ingredients:
1½ cup chopped dates
½ -1 cup chopped nuts
½ cup flour
¼ tsp. salt
½ tsp. baking powder
2 eggs
1 cup brown sugar
¼ cup canola oil
1 tsp. vanilla
Instructions:
1. Blend dry ingredients.
2. Cream together eggs, brown sugar, oil and vanilla.
3. Dredge dates and nuts with the dry ingredients.
4. Stir into egg and brown sugar mixture.
5. Pour into greased and floured 9” x 13” cake pan.
6. Bake at 350° for 25-30 minutes, until lightly brown.
7. Partially cool and cut into bars.
Family favorite for 30 years!
ETHEL MARSHALL’S MACADAMIA NUT-ALMOND PASTE COOKIES
Ethel Marshall
Ingredients:
2/3 cup shortening
2/3 cup margarine
1 cup granulated sugar
1 cup brown sugar, packed
1 cup almond paste, ( 7 oz.)
2 tsp vanilla extract
3 cups flour, don’t sift
1 tsp baking soda
1 tsp salt
1 ½ cups macadamia nuts, cut in half
1 pkg. (12 oz.) vanilla chips
1 pkg. (12 oz.) chocolate chips
Instructions:
Preheat oven to 350°.
Mix well: first seven ingredients. Crumble almond paste and add to above mix. Mix rest of ingredients into the above mix.
Drop by rounded Tbsp. 2” apart onto slightly greased baking sheet. Bake 12 to 13 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes about 54 cookies.
Enjoy- I won a place in the Christmas Taste of Home Book, plus the book for this recipe.
FRESH ZUCCHINI BARS
Norma Stephan
Ingredients:
3 eggs
1¼ cup sugar
1 cup vegetable shortening (Canola)
¼ cup lemon juice
1 tsp. lemon zest
1¾ cup shredded zucchini
2 cups flour
2 tsp. soda
½ tsp. salt
¼ tsp. baking powder
1 cup nuts
Instructions:
1. Combine: eggs, sugar, oil, lemon juice and zest, blend well.
2. Add dry ingredients and blend.
3. Add zucchini and nuts.
4. Pour into a greased and floured 11” x 17” cookie sheet with sides.
5. Bake at 350° for approximately 20-25 minutes or until lightly browned and springs back with a touch.
6. Immediately glaze with lemon glaze.
7. Cup of powdered sugar blended with 1 Tbs. each of margarine and lemon juice.
HOLIDAY CUT-OUT COOKIES
Karen Gephart
Ingredients:
2¼ cup sugar
½ lb. butter
2 eggs
1 tsp. vanilla
3 ¾ cups flour
3 ¾ tsp. baking powder
½ tsp. salt
½ cup milk
Instructions:
1. Mix sugar, butter, and eggs until light and fluffy; add 1 tsp. vanilla.
2. Sift flour, baking powder, and salt.
3. Mix dry ingredients with sugar mixture.
4. Add ½ cup milk. Chill overnight.
5. Bake on greased cookie sheet at 440° for 7 minutes.
FROSTING:
¼ cup melted butter
1/3 cup milk
1 lb. powdered sugar
½ tsp. salt
½ tsp. vanilla
½ tsp. almond extract
Mix butter with milk. Add powdered sugar, salt and then flavoring. Beat until smooth. Spread on baked, cooled cookies.
LUSCIOUS APRICOT BARS
Nettie Large
Ingredients:
2/3 cup dried apricots
1/3 cup butter or margarine, softened
¼ cup granulated sugar
1 1/3 cups sifted all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup brown sugar, packed
2 eggs, well beaten
½ tsp vanilla extract
½ cup chopped nuts, (optional)
Confectioner’s sugar
Instructions:
Rinse apricots, cover with water, boil for 10 minutes. Drain, cool, and chop. Start heating oven to 350°. Grease 8” x 8” x 2” pan. Mix butter, granulated sugar, and 1 cup flour until crumbly. Pack into pan. Bake for 25 minutes.
Sift together: 1/3 cup flour, baking powder, and salt. Gradually beat brown sugar into eggs; mix in flour mixture, then vanilla, nuts, and apricots. Spread over baked layer. Bake 30 minutes or until done. Cool in pan. Cut into 32 bars; roll in confectioner’s sugar.
MOLASSES SPICE COOKIES (soft & chewy)
Norma Stephan
Ingredients:
1 egg
1 cube margarine (1/2 cup)
1 1/3 cup brown sugar
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
1 cup chopped apples
1 cup chopped nuts
1 cup raisins
¼ cup apple juice
Instructions:
1. Cream shortening, sugar and egg.
2. Combine dry ingredients, and stir into cream mixture.
3. Add apples, nuts, raisins and juice, blend.
4. Chill thoroughly.
5. Roll dough into small walnut size balls.
6. Dip half of dough into milk ant then powdered sugar.
7. Place 2” apart on greased and floured cookie sheet, sugar side up.
8. Bake at 375° for 8-10 minutes, until lightly brown.
9. Remove from sheet while warm. Cool on wire rack.
“NIEMAN-MARCUS COOKIE” ( The $250.00 cookie recipe)
Geri Gaither
Ingredients:
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal*
1 tsp salt
2 tsp baking powder
2 tsp soda
24 ounces chocolate chips
1 Hershey bar (8 ounces), grated
3 cups chopped nuts
* Measure oatmeal and blend in a blender to a fine powder.
Instructions:
Preheat oven to 375˚.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts.
Roll into balls and place 2” apart on a cookie sheet.
Bake at 375˚ for 10 minutes. Makes 112 cookies. Recipe may be halved.
REFRIGERATOR DATE PINWHEELS
Donna Hinton
Ingredients:
Filling:
2 ½ cup chopped dates
1 cup sugar
1 cup cold water
1 cup chopped nuts
1 cup shortening
2 cups brown sugar
3 eggs
4 cups flour
½ tsp. salt
½ tsp. soda
Instructions:
Boil date filling until thick enough to spread. Cool.
Cream brown sugar and shortening, add eggs. Sift flour with salt and soda. Add to creamed mixture. Roll out dough and spread with dates. Roll up and put in fridge for several hours.
Slice and Bake at 350° for 10-15 minutes.
SUGAR COOKIES
Marie Stanley
Ingredients:
1 cup margarine or butter
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
1 tsp. vanilla extract
½ tsp. lemon extract
2 eggs
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
Instructions:
1.Cream together: margarine and vegetable oil with both sugars.
2.Add extracts and eggs.
3.Add dry ingredients (flour, baking soda, salt and cream of tarter)
4.Stir ingredients and mix well.
5.Chill in fridge for 1 hour or more.
6.Roll 1 tsp. of dough at a time and place on lightly greased cookie sheet. (1 tsp. of dough makes 1 cookie)
7.Dip fork in granulated sugar and press each cookie into shape.
8.Bake in 375° oven for 10-12 minutes. Cool on rack.
For various seasons, sprinkle with colored sugars. Yield: 8 dozen cookies
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