1 cube butter or margarine (room temp)
4 large eggs
1 cup flour
1/2 t baking powder
1 cup sugar
1 large can Hersheys syrup
pinch of salt
1 t vanilla
Cream butter with sugar. Add eggs, syrup, flour that has been sifted with salt and baking powder. Add vanilla. Beat til well mixed. Bake in 9 X 13 greased and floured baking dish for 30 to 40 minutes in 350 oven.
Topping:
1 cup sugar
1/3 cups milk
1 cube butter
1/2 cup chocolate chips
Bring milk, sugar, and butter to boil. Stir constantly for 1-1/2 minutes. Remove from heat. Add chocolate chips and beat till thick. Pour while still warm over cake.
This is really easy and pretty tasty too. I love these old recipes that tell you to sift everything, which I don't think anybody does that anymore! Sorry, no picture was taken :(
Thursday, December 26, 2013
Monday, September 30, 2013
YOGURT LEMON CAKE
3-1/2 cups unsifted flour
3 t baking powder
1 t salt
1 cup margarine (room temp)
2 T grated lemon peel
2 cups sugar
5 eggs
1-1/2 cups plain yogurt (2 home-made cups)
Mix flour, baking powder, and salt in bowl and set aside. Beat margarine with lemon peel and sugar. Beat in eggs, one at a time. Stir in flour alternately with yogurt to get a smooth batter, but do not over mix. Turn into greased and floured 9-10 cup mold or bundt pan. Bake at 350 for about 1 hour and five minutes or until it tests done. Baking time depends on shape of mold. Cool 15 minutes in mold, then carefully invert and cool on rack. Sieve powdered sugar over top or glaze if desired.
This was very nice. I used mini bundt cake pans and baked for less time watching closely. When I served them, the reaction was "Ahh." I also remember buying my mom back in the late '70s a "new-fangled" yogurt maker and she actually used it, so she probably really used that yogurt in this recipe!
3 t baking powder
1 t salt
1 cup margarine (room temp)
2 T grated lemon peel
2 cups sugar
5 eggs
1-1/2 cups plain yogurt (2 home-made cups)
Mix flour, baking powder, and salt in bowl and set aside. Beat margarine with lemon peel and sugar. Beat in eggs, one at a time. Stir in flour alternately with yogurt to get a smooth batter, but do not over mix. Turn into greased and floured 9-10 cup mold or bundt pan. Bake at 350 for about 1 hour and five minutes or until it tests done. Baking time depends on shape of mold. Cool 15 minutes in mold, then carefully invert and cool on rack. Sieve powdered sugar over top or glaze if desired.
This was very nice. I used mini bundt cake pans and baked for less time watching closely. When I served them, the reaction was "Ahh." I also remember buying my mom back in the late '70s a "new-fangled" yogurt maker and she actually used it, so she probably really used that yogurt in this recipe!
Sunday, September 1, 2013
OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES
1-1/4 cups all-purpose flour
1 cup regular oats
3/4 t baking powder
1/2 t baking soda
1/2 t salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1-1/2 t vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate mini chips
Preheat oven to 350. Lightly spoon flour into dry measuring cup. Level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Set aside. Place sugars and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg. Beat until blended. Gradually add flour mixture beating at low speed just until combined. Stir in pecans and mini chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans. Cool on wire racks.
These are really delicious and nice and chewy. I love recipes like this that are baked on parchment paper because it just seems like they come out perfect. I also like the fact that they're realistic in saying to drop the dough by 2 tablespoons since most recipes say something ridiculous like 1 teaspoon of dough. We all love bigger cookies!
1 cup regular oats
3/4 t baking powder
1/2 t baking soda
1/2 t salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1-1/2 t vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate mini chips
Preheat oven to 350. Lightly spoon flour into dry measuring cup. Level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Set aside. Place sugars and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg. Beat until blended. Gradually add flour mixture beating at low speed just until combined. Stir in pecans and mini chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans. Cool on wire racks.
These are really delicious and nice and chewy. I love recipes like this that are baked on parchment paper because it just seems like they come out perfect. I also like the fact that they're realistic in saying to drop the dough by 2 tablespoons since most recipes say something ridiculous like 1 teaspoon of dough. We all love bigger cookies!
Sunday, August 18, 2013
COOKIES - TWICE-BAKED ITALIAN (9 dozen, keep well)
2 cups sugar
1 cup butter, melted
4 T anise seed
4 T anise-flavored liqueur
3 T bourbon or 2 tsp vanilla & 2T water
2 cups chopped almonds or walnuts
6 eggs
5-1/2 cups flour
1 T baking powder
Mix sugar, butter, anise seed, anise liqueur, bourbon (or vanilla-water) together and beat in the eggs. Sift flour with baking powder and add to mixture. Add nuts. Cover and chill the dough for two to three hours. On lightly floured board shape dough to form flat laves that are about 1/2" thick and 2" wide and as long as cooky sheet. Place loaves on buttered cooky sheet well apart and bake at 375 for 20 minutes. Remove from oven and let cool on pan until you can touch them. Cut in diagonal slices that are about 1/2 to 3/4" thick. Lay slices on cut sides close together on cooky sheet and return to 375 oven for 15 minutes more or until lightly toasted. Cool on wire racks and store in airtight containers.
Okay, so this is basically a biscotti recipe. I used the bourbon and the almonds. I thought the flavor was very good, but this isn't the best biscotti recipe I've ever made, so I don't think I'll keep this one since it just wasn't super over the top.
1 cup butter, melted
4 T anise seed
4 T anise-flavored liqueur
3 T bourbon or 2 tsp vanilla & 2T water
2 cups chopped almonds or walnuts
6 eggs
5-1/2 cups flour
1 T baking powder
Mix sugar, butter, anise seed, anise liqueur, bourbon (or vanilla-water) together and beat in the eggs. Sift flour with baking powder and add to mixture. Add nuts. Cover and chill the dough for two to three hours. On lightly floured board shape dough to form flat laves that are about 1/2" thick and 2" wide and as long as cooky sheet. Place loaves on buttered cooky sheet well apart and bake at 375 for 20 minutes. Remove from oven and let cool on pan until you can touch them. Cut in diagonal slices that are about 1/2 to 3/4" thick. Lay slices on cut sides close together on cooky sheet and return to 375 oven for 15 minutes more or until lightly toasted. Cool on wire racks and store in airtight containers.
Okay, so this is basically a biscotti recipe. I used the bourbon and the almonds. I thought the flavor was very good, but this isn't the best biscotti recipe I've ever made, so I don't think I'll keep this one since it just wasn't super over the top.
Monday, July 8, 2013
RHUBARB CRISP - RHUBARB PUDDING
Both of these quickly made rhubarb desserts are good served warm or chilled in bowls. You might top either dessert with whipped cream or vanilla ice cream.
Two-Way Rhubarb Pudding
About 2-1/2 lb. rhubarb washed and trimmed
1-1/4 cups sugar
2 T flour
1 t grated lemon peel
1/2 t ground nutmeg
dash of salt
Struesel or cake topping (directions follow)
Slice rhubarb crosswise in 3/4" thick slices (you should have about 8 cups). Turn fruit into a 9"
square baking dish or other shallow dish of at least 2-quart size. Sprinkle sugar, flour, lemon peel, nutmeg, and salt over fruit; mix gently. Top with either the struesel or cake mixtures and bake each as directed. Cool on a wire rack and serve warm or chilled. Makes 4 to 6 servings.
Struesel Topping:
In a bowl combine 1-1/3 cups regular all-purpose flour (unsifted), 2/3 cup firmly packed brown sugar, and 1/4 t salt. Add 1/2 cup (1/4 lb.) butter or margarine and rub with your fingers until butter lumps are no longer distinguishable. Squeeze small handfuls of crumb mixture together firmly, then crumble evenly over rhubarb mixture into coarse chunks. Bake in a 350 oven until topping is browned and juices are clear, about 50 minutes.
Cake Topping:
Beat together 1/4 cup (1/8 lb.) soft butter or margarine and 1/2 cup sugar until light and creamy. Add 1 egg and beat until blended. In another bowl stir together 1-1/3 cups regular all-purpose flour (unsifted), 1-1/2 t baking powder, and 1/4 t salt. Add flour mixture and 1/4 cup milk to butter mixture, blending well. Drop spoonfuls of batter over rhubarb mixture spreading batter slightly but not to completely cover the fruit. Bake in a 350 oven until a pick inserted into the cake comes out clean and juices are clear, about 1 hour.
I do love me some rhubarb when I can find it. This is a pretty easty-to-make dessert that tastes great topped with whipped cream.
Two-Way Rhubarb Pudding
About 2-1/2 lb. rhubarb washed and trimmed
1-1/4 cups sugar
2 T flour
1 t grated lemon peel
1/2 t ground nutmeg
dash of salt
Struesel or cake topping (directions follow)
Slice rhubarb crosswise in 3/4" thick slices (you should have about 8 cups). Turn fruit into a 9"
square baking dish or other shallow dish of at least 2-quart size. Sprinkle sugar, flour, lemon peel, nutmeg, and salt over fruit; mix gently. Top with either the struesel or cake mixtures and bake each as directed. Cool on a wire rack and serve warm or chilled. Makes 4 to 6 servings.
Struesel Topping:
In a bowl combine 1-1/3 cups regular all-purpose flour (unsifted), 2/3 cup firmly packed brown sugar, and 1/4 t salt. Add 1/2 cup (1/4 lb.) butter or margarine and rub with your fingers until butter lumps are no longer distinguishable. Squeeze small handfuls of crumb mixture together firmly, then crumble evenly over rhubarb mixture into coarse chunks. Bake in a 350 oven until topping is browned and juices are clear, about 50 minutes.
Cake Topping:
Beat together 1/4 cup (1/8 lb.) soft butter or margarine and 1/2 cup sugar until light and creamy. Add 1 egg and beat until blended. In another bowl stir together 1-1/3 cups regular all-purpose flour (unsifted), 1-1/2 t baking powder, and 1/4 t salt. Add flour mixture and 1/4 cup milk to butter mixture, blending well. Drop spoonfuls of batter over rhubarb mixture spreading batter slightly but not to completely cover the fruit. Bake in a 350 oven until a pick inserted into the cake comes out clean and juices are clear, about 1 hour.
I do love me some rhubarb when I can find it. This is a pretty easty-to-make dessert that tastes great topped with whipped cream.
Sunday, June 9, 2013
ORANGE-PECAN BREAD
4 cups sifted flour
1-1/3 cup sugar
4 t baking powder
1 t alt
1 t baking soda
1-1/3 cup chopped pecans
1 cup chopped candied orange peel
1 cup orange juice
2 eggs (beaten)
1/2 cup margarine
2 t vanilla
Sift dry ingredients together and add pecans. Combine orange peel, juice, and eggs; add butter and vanilla. Add to dry mixture. Stir enough to blend. Pour into foil lined pan slightly greased. Bake at 350 35-40 minutes or it tests done. Cool on rack 5 minutes. Then turn out and cool. Cuts best next day.
This recipe is all right. I didn't have the candied orange peel, so I grated some orange rind. I know it's not the same, but that was the best I could do. It has a pleasant flavor with the pecans added.
1-1/3 cup sugar
4 t baking powder
1 t alt
1 t baking soda
1-1/3 cup chopped pecans
1 cup chopped candied orange peel
1 cup orange juice
2 eggs (beaten)
1/2 cup margarine
2 t vanilla
Sift dry ingredients together and add pecans. Combine orange peel, juice, and eggs; add butter and vanilla. Add to dry mixture. Stir enough to blend. Pour into foil lined pan slightly greased. Bake at 350 35-40 minutes or it tests done. Cool on rack 5 minutes. Then turn out and cool. Cuts best next day.
This recipe is all right. I didn't have the candied orange peel, so I grated some orange rind. I know it's not the same, but that was the best I could do. It has a pleasant flavor with the pecans added.
Sunday, May 26, 2013
COCONUT GEMS
1/2 cup shortening
6 T sugar
6 T brown sugar
1 egg
3/4 cup chopped nuts
1/2 t soda (mixed with a few drops of hot water)
1 cup + 2 T sifted flour
1/2 t salt
1 cup coconut
1/2 t vanilla
Cream shortening and sugars together and add egg & soda. Add flour and salt and mix well. Stir in nuts, coconut and vanilla. Drop by half teaspoon on a greased cookie sheet. Bake at 375 for 10 to 12 minutes. Makes about 50 cookies.
These are really easy. I don't know about making 50 cookies...mine must be a lot bigger than hers! They have a nice flavor and kind of chewy which I liked.
6 T sugar
6 T brown sugar
1 egg
3/4 cup chopped nuts
1/2 t soda (mixed with a few drops of hot water)
1 cup + 2 T sifted flour
1/2 t salt
1 cup coconut
1/2 t vanilla
Cream shortening and sugars together and add egg & soda. Add flour and salt and mix well. Stir in nuts, coconut and vanilla. Drop by half teaspoon on a greased cookie sheet. Bake at 375 for 10 to 12 minutes. Makes about 50 cookies.
These are really easy. I don't know about making 50 cookies...mine must be a lot bigger than hers! They have a nice flavor and kind of chewy which I liked.
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