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Desserts * New Recipes Added 8/07 *
Emma Lee's Cream Puffs
Double Boiler: 1 cube of butter, 1 cup of boiling water (pour over butter) and 1/2 tsp. salt
When this mixture is melted, dump 1 c. flour into pan and stir until the mixture clings together in the shape of a ball. Cool it to room temperature. You want it cool enough so that the eggs won't curdle when you add them.
Add 1 egg at a time to cool dough and beat with mixer. You'll use 4 eggs total. Then beat on high and mix thoroughly.
Heat over to 375.
Drop dough by medium spoonfuls onto greased cookie sheet. Make sure they are all the same size so they'll all cook evenly. Then drop a small spoonful on top of each medium spoonful. This will be the 'top' that you'll cut off later.
Bake until lightly brown. Start checking them after 15 minutes. Cool. Cut off tops.
Beat a couple cups of heavy whipping cream with 2-4 tablespoons of powdered sugar and a teaspoon of vanilla until stiff peaks form.
Filling ideas:
Chocolate: Instant chocolate pudding with shavings of Ghiradelli chocolate. Make the pudding according to pie directions. You could also use lemon or banana or coconut instant pudding mixes and add bananas or coconut or butterscotch pudding with butterscotch chips.
Strawberry: Slice strawberries and sweeten with sugar. Add strawberry glaze and a little almond extract.
Assemble: First put the filling on the bottom crust and then a BIG dollop of whipping cream and then place the top crust on top. Drizzle with Hershey's syrup and sprinkle with powdered sugar. Place a cherry on top and it's ready to eat. They were wonderful! They don't 'last' for long periods of time so don't assemble them until you are ready to eat them.
Emma Lee's Caramels
(Emma Lee came from a large family and lived on a farm. She has memories of both of her grandmothers making these caramels whenever they came to visit. Emma Lee was given the job of scraping the cream off the top of the milk)
These take about an hour and a half to make. Most of the time is spent stirring so willing helpers are appreciated.
In a saucepan:
2 cups of sugar (level)
3/4 cup white Karo Syrup
1 cup heavy whipping cream
1 cube butter (not margarine)
Stir constantly over medium heat. Bring to a gentle boil stirring constantly. After ingredients are melted and dissolved pour another cup of cream into the saucepan drizzling it in slowly so the mixture won't stop boiling.
Put in candy thermomotor. Cook the mixture down until it turns a light brown. When the thermometry reaches 220 start stirring more and watch it closely. You want it to get to 242 for soft caramels and not above 250 for firm ones. Stir in 1 teaspoon of vanilla. (Emma Lee says that 'real' vanilla is best)
Pour into a buttered 8 x8 square pan and let it cool. Or you can use 2 loaf pans and add nuts (chopped walnuts or pecans) to one pan and leave the other plane.
Don't tip the pan or the mixture will wrinkle. Also, Miss Emma Lee said to not make this candy when it rains. The moisture in the air will ruin the candy. Once the mixture is completely cool you can cut it in small long pieces and wrap each piece in saran wrap.
Roasted Almonds
Put almonds in saucepan filled half way up with water. When the almonds were added the mixture filled about 3/4 of the pan. Boil till the almonds skins wrinkle. Put down newspaper on table and 'squirt' almonds so the skin comes off.
Spray a cookie sheet with Pam and layer almonds on tray. Bake at 225 for 30-45 minutes until lightly brown. Drizzle melted butter over almonds and then sprinkle with salt. They taste similar to the way that cocktail peanuts.
Peanutty S'mores
The crust tastes like a peanut butter cookie. My sister in love made this dessert for Thanksgiving and we loved it.
Crust:
Cream together
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Press dough on bottom and 1/2 inch UP the sides of a 12 x 8 baking dish.
Spoon onto crust:
1 jar (7 oz.) marshmellow cream over dough. Spread evently. Sprinkle with 1 cup chocolate (milk or semi-sweet) chips and 3/4 cup cocktail peanuts. Bake 12-15 minutes.
*~*~*
Chocolate Sheet Cake
Melt and bring to boil:
2 sticks margarine or butter
6 tablespoons cocoa
1 cup water
Pour into ingredients below and mix until blended:
2 cups flour
2 cups sugar
1 tsp. baking soda
Add:
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
Bake in greased cookie sheet pan at 350 for 12-20 minutes.
Chocolate Sheet Cake Frosting:
1 stick butter/margarine
4 tablespoons cocoa
6 teaspoons buttermilk
Boil. Add the following and beat together:
1 lb. powdered sugar
1 teaspoon vanilla
Pour over cake while it's warm and the frosting is hot.
This cake reminds me of a brownie.
*~*~*~*~*
Georgene's No-Fail Pie Crust
Cut shortening into dry ingredients in mixing bowl:
4 cups flour
1 Tablespoon sugar
2 tsp. salt
1 3/4 cup shortening
Lightly mix egg into vinegar and water:
1 Tablespoon vinegar
1 large egg
1/2 cup water
Stir wet ingredients into dry ingredients.
I wet my board and place a piece of seran wrap on it. I lightly dust it. I take a large handful of dough, press it gently into flour and then flip it over. I take another piece of seran wrap (or wax paper will work) and place it on top of the pie dough. Roll out the pie dough with a rolling pen. Take the top piece of seran wrap off, put your hand gently under seran wrap under pie dough and flip the dough over into the pie pan. This is the easiest way I have found to roll out pie dough without it sticking to your pen or board.
*~*~*~*~*~*
Deep, Dark Chocolate Cake
This is my husband's FAVORITE chocolate cake!
1 3/4 c. flour
2 c. sugar
3/4 c. Hershey's Cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at high speed. Stir in boiling water (batter will be thing). Pour into greased and floured (I use Pam and no flour) 12" x 9" x 2" pan. bake at 350 for 35-40 minutes or until cake tester inserted in center comes clean. Cool and frost.
Chocolate Frosting
1/2 c. Hershey's cocoa
6 TBSP. butter or margarine
2 2/3 c. powdered sugar
4 TBSP. milk
1 tsp. vanilla
Cream margarine until softened in small mixing bowl. Add cocoa, mix well. Gradually add powdered sugar, alternately with milk and vanilla. Beat until spreading consistency.
*~*~*
Peanut Butter and Chocolate Pinwheel Cookies
These cookies are always a big hit! They are absolutely delicious and look beautiful!
Stir together and set aside:
2 1/2 cups flour
1 1/2 cups baking soda
1 tsp. baking powder
1/2 tsp. salt
In large bowl blend:
1 cup shortening ( margarine, butter or 1/2 shortening and 1/2 butter/margarine)
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs well beaten
Cream all ingredients together. Add dry mixture slowly. Stir well.
Divide dough in half. Roll each into a large pie shape.( I put it inbetween seran wrap so it won't stick to my rolling pin). Melt 1 cup semi-sweet chocolate chips. Spread over entire roll. Roll up like a jelly roll. Chill ONLY 20 minutes otherwise dough dries out. Slice thick and bake at 325 for 10 minutes. Do not overbake.
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Chocolate Lush
This is a family favorite!!
Chocolate Lush
1 ½ sticks butter or margarine
1 ½ cups flour
½ cup. chopped walnuts
Cream flour, mix and press into 13 x 9 inch cake pan. Cook 350 for 20 minutes. Put in frig. and cool.
Cream together:
1 8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Spread over pie crust. Put in frig. and cool 30 minutes.
Make as according to directions:
2 small packages instant chocolate pudding (or lemon)
* Use amount of milk for pie on directions.
Spread pudding over cream cheese. Top with a layer of cool whip and decorate with walnuts.
*~*~*~*~*~*
Raspberry Delight
My children always request this dessert for the holidays.
2 1/4 c. flour
2 tbsp. sugar
3/4 c. margarine, softened ( I use butter)
FILLING:
1 package (8 oz) cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
1/4 tsp. salt
2 c. whipped topping (Cool whip)
TOPPING:
1 package ( 6 oz.) raspberry jello
2 c. boiling water
2 packages (10 oz. each) sweetened rasperries
Additional whipped topping
fresh mint (opt)
In a bowl combine flour and sugar; blend (cut) in butter until smooth. Press into an ungreased 13 x 9 x 2 in. baking pan. Bake at 300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In a mixing bowl, beat cream cheese, confestioners sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust. For topping, dissolve gelatin (jello) in boiling water; stir in raspberries. Chill for 20 minutes or until mixgture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares and garnish with whipped topping. Yield: 12-16 squares.
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Pumpkin Spice Bars with Cream Cheese Frosting
This recipe is a fall favorite of our families!
4 eggs
2 c. sugar
1 c. veg. oil
1 can (16oz.) pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 t. baking soda
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup raisins (optional)
1/2 cup nuts
Bake 350 degrees in jelly roll pan (15 1/2 x 10 1/2 x 1 in). I don't have a jelly roll pan so I use a standard cookie sheet pan.
Beat eggs sugar, oil and pumpkin. Stir in remaining ingredients. Pour in pan. Bake until light brown apprx. 25-30 minutes. Let cool.
Cream Cheese Frosting
3 oz. cream cheese softened
1/4 cup plus 2 Tbsp. margarine, softened
1 tsp. vanilla
Gradually beat in 2 c. powdered sugar(sifted) until frosting is smooth and spreading consistency.
I like to sprinkle crushed walnuts on top after cake is frosted.
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Old Fashioned Chocolate pie
I just finished making my husband his favorite chocolate pie. This recipe comes from his side of the family. His mother made it for him when he was growing up.
Warm 2 cp. of milk in large pan.
In separate bowl mix together:
1 cup sugar
1/4 c. cornstarch or 1/2 c. flour
6-7 tablespoons of hershey cocoa (baking kind)
Take a cup or less of warm milk and slowly pour it into the dry mixture above, stirring with a whisk. Keep adding milk until all the dry mixture has become a thick soup type of mixture.
Then slowly add this mixture back into the remaining milk, whisking as you pour. Whisk until mixed thoroughly.
Cook on medium heat, stirring continually, until mixture is nice and thick. Take off heat.
Take 2-3 egg yolks (save whites for meringue) and mix them into above mixture. Add 1 Tablespoon of butter or margarine along with 1 tsp. vanilla. Stir and put in baked pie shell. (I think I listed the recipe I use for pie crusts in this folder)
Easy Meringue
Take your egg whites and beat them until frothy. Slowly beat in 2 Tb. of powdered sugar PER egg white. So, if you used 3 eggs in the above mixture you would add 6 Tb. of powdered sugar to the egg whites you saved. Put on pie mixture in dallops and brown in an oven at 350 until top is nicely brown. Watch closely since it doesn't take long.
This is a very rich chocolate pie so you really have to like chocolate.
*~*~*~*~*~*
Homemade Peach Pie
Fresh peaches to fill pie plate
1 1/2 cups sugar
1 1/2 - 2 Tablespoons of cornstarch
Cinnamon to taste. I use very little. Dabs of butter if you'd like. (I don't use it)
I toss the peaches with the sugar and cinnamon and cornstarch and let them sit until you see them getting liquidy. Doesn't take that long. Put inbetween pie dough.
I take a few tablespoons of sugar and barely add some evaporated milk until it makes a medium paste. I brush this on the top of my pie crusts to make them 'shiny'. This is something my Grandma always did and her crusts had that homemade look. It tastes good ,too.
Bake 350 for 45 minutes. Check. If the top is not brown, turn up the heat a bit until it browns.
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Our Family Ice Cream
Original Version:
4-6 eggs
3 1/2 cups sugar
1 can evaporated milk
1/2-1 pint of whipping cream
2 Tablespoons of imitation vanilla or 1 Tablespoon real vanilla
Beat eggs until frothy. Slowly add sugar and beat until light. Add rest of the ingredients. Use ice cream maker directions.
Lower fat version
(still very good. This is what I make since dh had heart attack)
4-6 egg whites
3 1/2 cups sugar
1 can skim evaporated milk
2 Tblsp. imitation vanilla or 1 tblsp. real vanilla.
Follow directions above.
HEAVENLY FUDGE SAUCE
1/2 c. butter
4 squares semi-sweet chocolate
3 c. sugar
1/2 tsp. salt
1 tall can evaporated milk
1 tsp. vanilla
Melt butter and chocolate in double boiler. Add sugar, salt and milk.
Cook on low heat until sugar dissolves. Add vanilla. May be used for
fondue with fruit or over ice cream.
NOTE: If using powdered chocolate (cocoa), increase butter to 3/4 cup
and chocolate is 1/2 cup.
*~*~*~
Banana Cake with Carmel Frosting
This is my FAVORITE cake. My mom has made this cake for my birthday every year since I can remember. My daughter just started making it for me the past few years.
Mix:
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
Cream until fluffy:
1/2 cup. shortening
1/2 cup sugar
Beat in :
1 tsp. vanilla
1 tsp. lemon extract
2 eggs, beaten
Add: 1 cup. mashed bananas ( 3)
Add flour alternately with 1/c. sour milk or buttermilk to above.
Beat until smooth after each addition. Put into greased layer pans. Bake in 350 oven - 1/2 hour.
3 - 8" pans OR
2- 9" pans
Carmel Frosting
1/2 cube of margarine
1 cup brown sugar
1/4 cup. milk
2 cup powdered sugar
Melt butter in saucepan . Add brown sugar. Bring to boil over low heat for 2 minutes. Stirring constantly until mixture comes to boil. Remove from heat. Cool. Add powdered sugar, beating well after each addition until spreading consistency. Fills and frosts top and sides of 2- 8-9" cake layers. Double for 3 layers.
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Lemon Jello Cake
This is my oldest son's favorite cake. I've made it for him on his birthday for years.
Mix together well:
1 pkg. yellow cake mix (no pudding in the mix)
1 pkg. small lemon jello
Add and mix slightly:
4 whole eggs
3/4 cup. salad oil
3/4 cup water
3 tsp. lemon extract
Bake at 350 for 30 minutes till done. While still hot ice with:
1/2 cup. powdered sugar
6 Tablespoons lemon juice
*note: if you can't find a boxed cake with no pudding in it then you can do the following:
Use instead:
3 eggs
1/2 c. oil
1 cup water
Everything else stays the same.
*~*~*~*~*~*
Surprise Cookies
My grandson and daughter loved these cookies. You could leave the milk dud out and they'd make an awesome peanut butter cookie.
Surprise Cookies
1 1/2 cups butter-flavored shortening
1 1/2 cups peanut butter
2 cups sugar, divided
1 1/2 cups packed brown sugar
4 eggs
3 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 package (10 oz.) Milk Duds ( * I’m going to try a chocolate kiss next time)
In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 1 large tablespoon of dough around chocolate candy so it’s completely covered. Roll balls in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 350 for 10-12 minutes or until set. Cool 5 minutes on cookie sheet before you remove to rack. Yield: 8 dozen.
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Earthquake Cake
I was copying this recipe for a friend and thought I'd share it with you ladies. My family loves it and so has everyone else that tries it.
Earthquake Cake (similar to a German Chocolate Dump Cake)
1 1/2 c. chopped walnuts
1 1/2 c. coconut
* Spread in bottom of 9 x13 pan
German Chocolate Cake mix. Follow box directions. Spread in pan.
1 8oz. cream cheese
1 cube butter or margarine
Melt on low heat in small saucepan.
Mix in 3 c. powdered sugar
Use knife to swirl mixture around on top of cake.
Bake 350 for 35 minutes, then bake 325 for 15 minutes
*~*~*~*~*~*
Brownie Mix
(Taken from Make-a Mix Cookbook by Eliason, Harward & Westover)
6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 (8oz.) can unsweetened cocoa
2 cups vegetable shortening
In a large bowl, sift together flour, baking powder, salt. Add sugar and cocoa. Blend well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use witin 10-12 weeks. Makes about 17 cups of BROWNIE MIX. Use recipe below to make brownies.
Our Best Brownies
2 eggs beaten
1 teaspoon vanilla
2-1/2 cups BROWNIE MIX
1/2 cup chopped nuts
Prehead oven to 350. Grease/flour an 8 inch pan (I used Pam and doubled the recipe for a 9x13 pan. Make sure the pan is flat and not deeper width in middle. In a medium bowl, combine eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes until edges separate from pan. Cut into 2 -inch bars. (I frosted ours with a chocolate frosting. My family loves these!)
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