Quickie Fudge

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Ingrients & Directions


1 lb Confectioners’ sugar 1/2 c Butter/margarine
1/2 c Cocoa 1 ts Vanilla
1/4 c Milk 1/2 c Nuts, chopped

Blend together confectioners’ sugar and cocoa in a 8x8x2 inch dish.
Pour in milk. Place butter on top. Heat in microwave on full power
for 2 minutes, or until butter is melted. Stir well to mix
ingredients.

Add vanilla and nuts. Stir until blended. Place in freezer for 20
minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch
squares. Store in airtight container.

Yields
6 servings

Best Ever Sugar Cookies

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Ingrients & Directions


1 c Margarine
1 c Vegetable oil
1 c Granulated sugar
1 c Powdered sugar
2 Eggs. beaten
1 ts Vanilla
4 c Flour
1 ts Cream of tartar
1 ts Baking soda
1 ts Salt

Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat
well.
In separate bowl, sift flour, cream of tartar, soda and salt together.
Add mixture to creamed mixture and blend well.
Chill dough in refrigerator a minimum of 2 hrs. Using floured rolling
pin, roll part of dough into 1/3 inch layer on floured board, keeping
remaining dough in refrigerator. Use cookie cutters to cut into desired
shapes. Put on greased cookie sheets. Repeat procedure with rest of
dough.
Bake in preheated 350 degree oven 10-12 minutes or until cookies have a
brown rim. If desired, dough can be shaped into walnut size balls and
arranged on baking sheet. Using a glass with a flat bottom, dip glass into
granulated sugar and flatten each ball. Return to sugar to dip glass bottom
again and repeat procedure on next dough ball.

From

Yields
1 Servings

Versatile Cookie Mix

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Ingrients & Directions


2 c Sugar
2 c Brown sugar
2 c Rolled oats
2 c Crispy rice cereal
4 c Flour
1 (10 oz) pkg Chocolate chips
1 (10 – 12 oz) pkg Vanilla
-chips
1 c Chopped nuts

Mix all ingredients together until well blended. Place 2 cups mixture into
each of 6 freezer bags, and refrigerate. To make cookies, mix 1 bag (or 2
cups) cookie mix, 1 egg and 1/2 cup butter-flavored shortening in bowl
until well-blended. Shape dough into balls (about the size of walnuts) and
place on cookie sheet that has been sprayed with cooking spray. 1 pkg mix
makes about 24 to 36 cookies.

///oo/ From the hearth in Sandee’s Kitchen…

From

Yields
24 Servings

Rolled Buttery Lemon Cookies (mailanderli)

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Ingrients & Directions


1/2 c Butter, slightly softened (1 Lemon
-stick) 1 3/4 c All-purpose or unbleached
2/3 c Granulated sugar, plus more -white flour
-for garnishing 1 lg Egg yolk beaten with 1
1 lg Egg -tablespoon water
Finely grated peel (yellow For glazing cookies.
-part only) of 1 large

Grease several baking sheets and set aside. With a mixer at medium speed,
beat the butter in a large mixer bowl until light and fluffy. Beat in the
sugar until well blended and smooth. Beat in the egg and lemon peel. With
the mixer at low speed, beat in the flour just until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of waxed
paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
Check the undersides and smooth out any wrinkles in the waxed paper. Stack
the rolled portions on a tray or baking sheet. Refrigerate for about 20
minutes or until cold and firm, but not hard.

Heat the oven to 375F. Working with one chilled portion of dough at a time
(keep the other one chilled), peel away a layer of waxed paper. (This makes
it easier to lift the cookies from the paper later.) Replace the paper and
turn the dough over. Peel of the second layer of paper. Using a 2-inch
round or scalloped cutter (or a small juice of sherry glass) cut out the
cookies. Use a spatula to carefully lift the cookies from the paper and
place them about 1 inch apart on the baking sheets. Reroll the dough scraps
between waxed paper; rechill in the refrigerator. Repeat the process with
the second portion of dough.

Working with a few cookies at a time, brush the tops with the egg
yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops
lightly with granulated sugar. Repeat until all of the cookies are
garnished.

Bake the cookies for 6 to 9 minutes or until the top is just tinged with
brown and slightly darker at the edges. Let cool on the baking sheets for
about 2 minutes. Transfer to wire racks and let stand until thoroughly
cool. Store airtight for up to a week. Freeze for longer storage.

Makes 50 to 60 cookies.

[THE BALTIMORE SUN; November 25, 1990]


Yields
50 servings

Pecan Praline Cookies – House Beautiful

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Ingrients & Directions


-PRALINE TOPPING-
1 c Chopped pecans 1/3 c Granulated sugar

-COOKIE DOUGH-
1 1/2 c All-purpose flour 1 c Firmly packed light brown
1 1/4 ts Baking powder -sugar
1/4 ts Baking soda 2 tb Granulated sugar
1/4 ts Salt 1 lg Egg
8 tb (1 stick) unsalted 2 ts Vanilla extract
-butter, slightly softened

Make praline topping: On a large baking sheet in a preheated 350’F
oven, toast pecans 9 to 10 minutes, until fragrant but not burned.
Remove from oven and set aside to cool.

In a small saucepan over medium-high heat, combine sugar with 2 T
water. Bring to boil, stirring frequently to dissolve sugar. Cover
and boil 2 minutes. Uncover and cook 2 to 2 1/2 minutes longer, or
until syrup thickens slightly, bubbles and turns deep amber, but not
dark brown. Immediately add toasted pecans to syrup, stirring to
coat. (Caution: mixture is very hot.) Quickly turn praline mixture
onto a buttered dish and cool completely.

Transfer the praline to a heavy plastic bag. Using a mallet or the
back of a heavy spoon, crack the mixture into tiny pieces. Store in
an airtight container in refrigerator or freeze up to 1 month.

Make cookie dough: In a medium bowl sift together flour, baking
powder, baking soda and salt; set aside.

In another medium bowl beat butter until fluffy. Add sugars, egg and
vanilla and continue to beat until smooth and well blended. Add half
the dry mixture and beat until blended. Stir in remaining dry mixture
until well blended.

Set aside 1/3 C of the praline mixture. Stir the remaining mixture
into cookie dough.

Form dough into 1-inch balls. Dip top of each ball into reserved
praline. Space balls 2 inches apart on greased cookie sheets. Bake in
center of a preheated 375’F oven 10 to 11 minutes, or until cookies
are lightly golden around the edges. Remove from oven and let stand 2
minutes, then transfer cookies to wire racks and cool completely.
Store in an airtight container 1 week, or freeze up to 1 month. Makes
3 dozen 3-inch cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

Yields
3 dozen

Lavender Shortbread Cookies

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Ingrients & Directions


1/2 c Butter, sweet; room temp
1/2 c Confectioners’ sugar
-unsifted
2 ts Dried lavender blossoms
1 ts Crushed dried spearmint
-leaves
1/8 ts Cinnamon
1 c Unsifted flour

Preheat oven to 325 F. Prepare an 8″ square baking pan by lining it
with aluminum foil and coating the foil lightly with a vegetable oil
spray.

Cream the butter until light and fluffy. Stir in the sugar, lavender,
spearmint and cinnamon. Work in the flour and blend until the
mixture is crumbly. Scrape it into the prepared pan and spread until
level, pressing lightly to compact it evenly.

Bake 25 to 30 minutes, or until lightly golden around the edges.
Gently lift both the foil and shortbread out of the pan onto a
cutting surface. Slice the bars with a serrated knife. Transfer to a
wire rack to cool completely. Store in a tightly sealed tin.

Yield: 25 to 30 bars.

Lewandowski writes: “Try these light and delicate bars and enjoy the
hint of lavender and mint flavors.”

From Irene Lewandowski/Pewaukee, WI in “Kitchen Table: Where Herbs and
Spices Make a Difference” column in “The Herb Companion.” Oct./Nov.
1994, Vol. 7, No. 1. Pg. 21.

Yields
1 Batch

Representative Hand’s Famous Cheese Cake

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Ingrients & Directions


1 16oz carton ricotta cheese
2 8oz pkgs cream cheese
1 1/2 c Sugar
4 Eggs
3 tb Cornstarch
3 tb Flour
1 ts Vanilla
1 Stick butter, melted
1 tb Lemon juice
1 16oz carton sour cream
1 Graham cracker crust

Combine all the above except the sour cream; fold sour cream in carefully;
pour into crust. Bake at 325 degrees for 1 hour and 10 minutes. Turn off
oven and let stand in oven for 1 hour. Cool and then refrigerate.

Gloria Hand (Rep. Kernan Hand)


Yields
8 Servings

Poppyseed Cake #4

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Ingrients & Directions


1 Box Hines butter recipe
-golden cake mix
1 Box (large) instant vanilla
-pudding
1/2 c Oil
1 c Water
4 Eggs
3 tb Poppyseeds
1 ts Vanilla or lemon or almond
-flavoring
Cinnamon sugar

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: talara@azstarnet.com
My husband and I had this for the first time last week at a friend’s house,
and both of us agree that it is the best cake we have ever eaten. It would
be great as a dessert or breakfast cake!

Mix all ingredients together for 8 minutes. Grease bunt pan, and sprinkle
pan with generous amount of cinnamon sugar mixture. Pour cake mix in pan,
and bake for 45 minutes at 350 degrees.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE – 12 MARCH 1996

From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Citrus Pudding Cake

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Ingrients & Directions


1 c Sugar
10 tb Butter, softened
1/2 c Self-rising flour
1 tb Lemon rind, grated
1 tb Orange rind, grated
2 tb Lemon juice
2 tb Orange juice
2 Eggs, separated
1 c Milk

Preheat the oven to 350?F. Beat the sugar and butter until light and
fluffy. Mix in the flour, lemon and orange rinds and juices. Combine
the egg yolks and milk and beat into the citrus mixture. Beat the egg
whites until stiff peaks form then fold into the citrus mixture.
Spoon into a greased 4 cup baking dish. Place in a pan with enough
water to come halfway up the sides of the dish. Bake for 45 minutes.
Serve with ice cream or whipped cream. Serves 6

Yields
6 Servings

Graham Cracker Cake #1

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Ingrients & Directions


CAKE
1 3/4 c Graham cracker crumbs 1 ts Vanilla
1/2 c Flour 3 Egg Whites stiffly beaten
2 ts Baking powder 3 Egg Yolks well beaten
1/4 ts Salt 3/4 c Milk
1/2 c Shortening 1/2 c Chopped nuts
1 c Sugar

SEVEN MINUTE FROSTING
2 Egg whites pn Salt
1 1/2 c Sugar 1 tb Instant coffee (optional)
1/4 ts Cream of tartar 1 ts Vanilla
1/3 c Cold water 3/4 c Pecans or walnuts (optional)
1/4 ts Cinnamon

Sift the flour, baking powder and salt. Cream the shortening and
sugar together. Add the vanilla. Beat the egg yolks until light and
thick, and add to shortening and sugar. Mix thoroughly. Add part of
the cracker crumbs and part of the milk. Then add the rest of the
crumbs and beat thoroughly. Add the rest of the milk, alternately
with the flour, beginning and ending with flour. Beat until smooth.
Stir in the nuts. Fold in the stiffly beaten egg whites. Pour into
two greased and floured 9 inch layer cake pans. Bake in preheated
375 degree oven, 25 to 30 minutes. Remove from pan and cool.

Seven Minute Frosting Directions

Put the egg whites, sugar, cream of tartar, water, cinnamon, salt and
if using instant coffee in double boiler and cook over moderate heat.
Beat constantly with a hand or electric beater until the mixture
forms peaks. This takes about seven minutes.

Remove from heat and add vanilla. Beat until frosting is of spreading
consistency. Frost the layers and press pecans or walnuts around the
edge of the cake if you wish. Frosting will cover a 9 inch two layer
cake

Frost with seven minute or other frosting.

Taken from Ladies Home Journal Cookbook – 1960

== Courtesy of Dale & Gail Shipp, Columbia Md. ==


Yields
8 servings