1 cup butter softened 1/2 cup sifted powdered sugar
1 tsp. pure vanilla extract 2 cups all purpose flour
1 (6-oz.) package semisweet 1 Tbsp. shortening
chocolate morsels 1/2 cup finely chopped pecans
Cream butter--gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Divide dough into sixths; cover and chill dough 1 hour. Work with one portion of dough at a time. keeping remaining dough chilled. Shape dough into 1 1/2 x 1/2 inch sticks. Place on ungreased cookie sheet. Flatten three-quarters of each cookie lenghtwise with tines of a fork to 1/4 inch thickness. Bake at 350 degrees for 12 to 14 minutes. Remove to wire racks to cook. Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in chopped pecans, Place cookies on wire rack until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container; store in a cool place, Yield 3 1/2 dozen.
2 large lemons
3 oz. butter
1 cup sugar
3 eggs (room temperature)
Grate the lemon rind and strain the juice (free of seeds). Put into a double saucepan. Add the butter and heat slowly. Add the sugar and dissolve. Beat the eggs and strain through a fine strainer into the saucepan. With a whisk stir over heat until thick. then pour into clean, dry jars. Refrigerate.
Makes 1-2 small jars.
2 cups flour 4 eggs
2 tsp. baking powder 2 cups grated carrots
1 1/2 tsp. soda 1/2 cup chopped pecans
2 tsp. cinnamon 1 (8 3/4 oz. crushed 2 cups sugar pineapple drained
1 1/2 cups oil
Sife flour, baking powder, soda and cinnamon. Add sugar, oil and eggs; mix well. Add carrots, pineapple and pecans. Turn onto 9 x13 inch greased pan. Bake at 350 degrees for 40 minutes or until done.
Frosting
1/2 cup butter
8 oz. cream cheese
1 tsp. pure vanilla
1 box powdered sugar
Cream together and frost cake.
2 (10 3/4 oz) loaves angel food cake
5 cups sliced fresh strawberries. divided
1/4 cup plus 2 Tbls. strawberry schnapps.
Custard
1/2 cup strawberry preserves
2 cups whipping cream
1/4 cup sifted powdered sugar
2 tsp. strawberry schnapps
1 Tbsp. slivered almonds, toasted
Cut angel food cake into cubes (about 8 cups). set aside. Arrange enough strawberry slices, to line the lower edge of a 14 cup trifle bowl. Arrange half of cake cubes in bowl. Sprinkle with 2 Tbls schnapps. Combine remaining strawberry slices and 2 Tbls schnapps; let stand 30 minutes. Drain strawberries, reserving 2 Tbls liquid. Top cake with half of strawberries. Spoon 2 cups chilled custard over strawberries. Top with remaining cake cubes; Sprinkle with remaining 2 Tbls schnapps. Spoon remaining strawberries over cake cubes. Combine preserves and remaining strawberry liquid. stirring well; spread over layer of strawberries. Spoon remaining custard over preserves.
Heat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add 2 tsp, schnapps, and beat well; Spread sweetened whipped cream over trifle. Garnish with toasted almonds. Yield 14 servings
