Desserts
Desserts seem to go hand in hand with the evening meal. I don't know where that tradition came from, but I do know it had to be someone with a sweet tooth that started it. Some of these desserts are filled with calories, fats, and all the "bad" stuff, but they are sooooo gooood!! Just to balance things out, I'll throw the low fat, low carb, low sugar stuff under the healthy menu. Wanna bet which recipes are looked at first?
These are just 3 of my favorite recipes, will have more to share with you as the holidays approach. Hope you and your readers enjoy these as much as my family and friends do.
Love Shirley
srmac1624@aol.com
PUMPKIN COOKIES
1 cup shortening
1 cup sugar
1 egg
1 cup canned pumpkin
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp soda
1 tsp cinnamon
3/4 cup chopped dates (optional)
3/4 cup ground walnuts (optional)
Cream sugar, shortening and egg together, add pumpkin. Stir together the flour, salt, baking powder, soda and cinnamon. Slowly add this to the creamed mixture. Then add dates and nuts. Drop by teaspoonfuls on parchment lined baking sheets. Bake 350 degrees for 8 min. Remove from cookie sheets and cool completely.
ICING
3 Tbsp butter
4 Tbsp milk
1/2 cup brown sugar
Boil this for 3 min and cool
Then add:
1 2/3 cup powdered sugar
1 tsp vanilla
Mix well until smooth. Spread on top of cooled cookies. Icing should be firm enough to hold its own on top of cookie. These are delicious any time of the year but taste exceptionally good in the fall. Enjoy!
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SOUR CREAM APPLE SQUARES
2 cups flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped nuts
1 1/2 tsp cinnamon
2 cups peeled, finely chopped apples
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 egg
1 tsp vanilla
Combine flour, brown sugar and butter in a large bowl. Blend together until fine crumbs form. Stir in nuts. Measure 2 3/4 cups of this crumb mixture and press firmly into ungreased 13x 9 inch pan. To the remaining crumb mixture, add the cinnamon, baking soda, sour cream, egg and vanilla. Blend well. Stir apples into batter. Spoon evenly over crumb base. Bake at 350 degrees for 30 to 40 min or until toothpick inserted in center comes out clean. Cool before cutting into squares. To serve top with ice cream, whipped cream or powdered sugar. Store loosely covered. Enjoy!
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CREAM CHEESE NUT COOKIES
1 pound butter (softened)
2 Tbsp sugar
5 (3oz) packages cream cheese
4 egg yolks
6 cups flour
Cream butter, sugar and add cream cheese. Add egg yolks and mix well. Add flour a little at a time to form soft dough. Make small balls the size of walnuts and put in refrigerator over night or 2 hours until dough is chilled. Roll each ball on board covered with confectioners sugar. Cover lightly with nut filling. Roll up dough. Place on ungreased cookie sheet about one inch apart. Bake at 350 degrees for 20 min or until light brown.
FILLING
3 pounds walnuts, ground fine
4 Tbsp honey
1 tsp. vanilla
Combine all ingredients and spread over dough. |
Hi, Susan, found another recipe that has been a favorite for years. It is a good "dunking cookie". I prefer a big, cold glass of milk.
Enjoy!
-Shirley-
srmac1624@aol.com
SCOTCH SHORTBREAD
1 cup butter-softened
1/2 cup confectioners sugar
1 tsp vanilla
2 cups sifted flour
Cream butter, add sugar, mix flour in real good. Pat onto a baking sheet, 3/4 inch thick into a 7 inch circle. Pinch edges with a fork. Chill 1 hour. Bake 375 degrees for 5 minutes, then 300 degrees for 45 minutes until pale gold--not brown. Cut into wedges while still warm. Makes 16 wedges. |
Hi, Susan, found another oldy but goody for you and your readers to try. It is the most moist and delicious cake I've ever made. It can be eaten plain, with icing, or with my favorite, Florida strawberrys. Hope everyone enjoys it as much as my family and friends have over the years.
Sincerely, Shirley
srmac1624@aol.com
FARMER'S POUND CAKE
1 pound butter-room temp ( never margarine)
3 cups sugar
5 large eggs-room temp
3 1/4 c. sifted all-purpose flour
1 tsp. butter flavoring
1 cup whole milk
1 tsp. baking powder
2 tsp. vanilla extract
Cream butter and sugar with electric mixer. Add eggs one at a time, beating well after each addition. Add flavorings. Add baking powder to flour and add alternately to mixture with milk. Batter will be very smooth and creamy. Pour into an ungreased bundt pan and bake at 325 degrees for about 50 min, or until a tooth pick inserted in center comes out clean. Let sit about
5 min and then invert onto a cake plate and cool completely. Delicious plain, iced or with favorite fruit. Enjoy! |
RASPBERRY SNOW BARS
3/4 cup shortening
1/4 cup sugar
1/4 tsp salt
1/4 tsp almond extract
2 eggs, seperated
1 1/2 cups flour
1 cup red raspberry jam
1/2 cup coconut
1/2 cup sugar
Cream shortening, 1/4 cup sugar and salt until fluffy. Blend in extract and egg yolks. Mix in flour. Pat dough in to ungreased 9x13 pan. Bake in preheated 350 degree oven for 15 minutes. Spread hot crust with preserves, top with coconut. Beat egg whites until foamy, slowly beat in 1/2 cup sugar til stiff peaks form. Spread over coconut, and bake 25 minutes more. Cool completely and cut into squares. Makes 2 dozen bars. |
| I think everyone loves cheesecake. These little cheesecakes have almost become a traditional Christmas time treat in our family, but they are good any time of the year. They are also a big hit at potlucks and have even been money makers at country bazaar's or bake sales. Bottom line is... they are absolutely yummy!!!! |
PETITE CHERRY CHEESECAKES
Vanilla wafer cookies
2 8oz packages of cream cheese, softened
14 oz Eagle Brand sweetened condensed milk
3 eggs
1/4 tsp salt
1/4 cup lemon juice
8 oz sour cream
Preheat oven to 325 degrees. Beat cream cheese until fluffy, beat in Eagle Brand sweetened condensed milk, eggs, and salt until smooth. Stir in lemon juice. Place cupcake wrappers in muffin pans. Put a vanilla wafer in the bottom of each cupcake wrapper. Fill each wrapper about a little over half full with the cream cheese mixture. Bake about 30 minutes, or until cheese springs back when touched. Cool to room temperature. Put a spoonful of sour cream on top of each cheesecake then chill. You can also use cherry pie filling to garnish each cheesecake. Spoon a small amount of the filling in the center of each cheesecake. The amount this makes varies with the size of muffin pans used. |
| This cake is so easy to make and so moist you don't really need frosting. It was a favorite of ours and sometimes I would just lightly sprinkle powdered sugar over the top. You'll notice this cake has no eggs in it to make it rise...it's the combination of soda and vinegar that does that. Believe me...this is one cake you will like!! |
WACKY CAKE
1 1/2 cups flour
3 Tablespoons unsweetened cocoa
1 teaspoon vanilla
6 Tablespoons cooking oil
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 Tablespoon vinegar
1 cup water
Grease a 9 inch square pan with oil. Sift flour, sugar, cocoa, soda, and salt together directly into the pan. Make 3 depressions in the mixture. In one put vanilla, in one put vinegar and in the other one put the oil. Pour water over all. Mix well with a fork. Bake 30 minutes at 350 degrees. Can be doubled and baked in a 9 x 13 pan. |
DUMP CAKE
1 20oz can crushed pineapple
1 21oz can cherry pie filling
1 package yellow cake mix
1 cup chopped pecans
1 stick butter or margarine
Preheat oven to 350 degrees. Grease 9x13 pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle pecans over cake mix. Put thin slices of butter over pecans. Bake 48-53 minutes. Serve warm or cooled. |
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