The Yellow Cookbook

Grammy’s favorite Cake, Pie, and Cookie Recipes

Grasshopper Pie

  1. Melt butter and stir into crushed chocolate wafers. Press into 8-inch pie plate.
  2. Melt marshmallows in milk. Cool.
  3. Stir in Creme de Menthe and Creme de Cacao. Fold in whipped cream.
  4. Pour into pie shell and freeze.
  5. Garnish around edge with whipped cream. Serve frozen.

Steak and Onion Pie

  1. Mix ¼ cup flour, salt, pepper, and spices. Dip meat in flour mixture.
  2. Brown meat in bacon fat. Add onions. Cook until golden.
  3. Add water and cover. Simmer 45 minutes.
  4. Add potatoes and cook for 10 minutes.
  5. Make crust with 1 cup flour, ½ tsp salt, and shortening. Slowly add cold water.
  6. Turn into a pie plate and cover with crust.
  7. Bake at 450°for 25 minutes.

Scalloped Sweet Potatoes and Apples

  1. Boil sweet potatoes until tender. Slice into ¼" pieces.
  2. Butter pie plate and put a layer of sweet potatoes at the bottom, then a layer of apples.
  3. Sprinkle with sugar, salt, and mace. Dot with butter. Repeat layers until pie plate is filled, having the top layer be apples.
  4. Bake at 350°for 50 minutes.

Quiche Lorraine

  1. Make pie crust with flour, shortening, water and a pinch of salt.
  2. Place in pie plate and prick bottom and sides with fork. Bake at 450°for 10-12 minutes.
  3. Shred or grate cheese, chop onion, and set aside.
  4. In a bowl, beat eggs lightly with a fork for about 30 seconds. Add cream, sugar, salt, and pepper.
  5. Spread one layer each of bacon, cheese, and onion. Add cream mixture.
  6. Bake at 425° for 15 minutes, then reduce temperature and bake at 300° for 30-40 minutes. Let stand for a few minutes before cutting.

Pastel De Fuente

  1. Cook onion in oil until golden. Add beef and cook 10 minutes over medium heat, stirring to keep it crumbly.
  2. Mix in eggs, olives, and raisins. Add sugar and season with salt and pepper to taste.
  3. Place meat mixture in pie plate and cover with a thick layer of mashed potatoes. Dot potatoes with butter.
  4. Bake at 300°for 30 minutes.

Apple Pandowdy

  1. Pare and slice apples and arrange in a pie plate. Sprinkle with cinnamon, drizzle over molasses, and dot with butter.
  2. Make biscuit dough with flour, baking powder, salt, shortening, and milk.
  3. Roll out dough to ½" thickness. Cover apples and cut gashes in dough.
  4. Bake at 375°for 30 minutes.
  5. Serve hot, cutting out squares of the biscuit to use as a base for the fruit. Serve with cream flavored with nutmeg, hard sauce, or whipped cream.

Pennsylvania-Dutch Apple Pie

Pie Crust

Filling

Topping

  1. Line the pie plate with pie crust and chill.
  2. Mix togeter apples, sugar, cinnamon, nutmeg, and 2 tbsp flour. Place mixture in chilled pie shell.
  3. Cream together butter, brown sugar, and 1 cup flour to make a crumbly mixture, and sprinkle over apples.
  4. Bake for 15 minutes at 450, then reduce heat and bake at 350°for 30 minutes longer.

Shoo-Fly Pie

  1. Mix flour, sugar, cinnamon, and crisco as pie dough. Save ½ cup of crumbs for the top of the pie.
  2. Add molasses, cold coffee, and baking soda to the mixture.
  3. Place in an unbaked pie shell and cover with crumb mixture.
  4. Bake at 425°for 10 minutes, then 325 for 35 minutes.

Devonshire Apple Pie

  1. Mix granulated and brown sugars, flour, spices, lemon juice, and salt in a large bowl.
  2. Stir in sour cream and apples.
  3. Spoon into pastry shell and sprinkle with streusel topping.
  4. Bake at 350°for 49 minutes or until apples are tender and topping is golden. Chill.
  5. Just before serving, garnish with cheddar cheese spread if you wish. (ew)

Streusel Topping

Mix ½ cup flour and ½ cup firmly packed brown sugar in a small bowl. Cut in 4 tbsp of butter with a pastry blender until mixture is crumbly.

Amazing Coconut Pie

  1. Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in electric blender.
  2. Cover and blend on low speed for 3 minutes.
  3. Pour into greased 9" pan. Let stand about 5 minutes, then sprinkle with coconut.
  4. Bake at 350°for 40 minutes. Serve warm or cool.

Lemon Tea Bread

  1. Cream together butter and sugar until light.
  2. Add eggs, beating well after each addition.
  3. Add lemon peel.
  4. Sift together flour and baking powder.
  5. Add alternately the milk and flour to creamed mixture.
  6. Turn into well-greased 9x5-inch loaf pan.
  7. Bake at 375°for 45 minutes or until loaf springs back when lightly touched.
  8. Pierce top of hot loaf with tines of fork. Pour lemon syrup over cake.
  9. Let stand for 10 minutes before turning out of pan. Chill.

Lemon Syrup

Combine lemon peel, juice, and sugar in a small bowl. Stir until sugar is dissolved.

Gingerbread

  1. Add butter to molasses and heat until butter melts. Add soda and beat hard.
  2. Add milk, egg, flour, ginger, and salt. Beat well.
  3. Pour into a layer cake pan. Bake at 325°for 25-35 minutes.

Carrot Cake

  1. Mix carrots, oil, sugar, and eggs.
  2. Mix together dry ingredients. Add to carrot mixture and mix.
  3. Pour into greased and floured 9x13" pan. Bake at 350°for 45 minutes.

Cream Cheese Frosting

One Egg Cake

This is a good cake for Pineapple Upside-down Cake

Fluffy Sun Tan Frosting

  1. Combine brown sugar, egg whites, water, corn syrup, and salt in the top of a double boiler. Beat 1 minute. Set over boiling water and continue beating for 5 minutes, until frosting stands up in peaks.
  2. Remove from heat and add vanilla and powdered sugar. Beat 1 minute more.
  3. Makes enough to cover two 9" layers generously. Sprinkle frosting with coarsely chopped walnuts if desired.

German Sweet Chocolate Cake

  1. Melt chocolate in boiling water. Cool.
  2. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate.
  3. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
  4. Beat egg whites to stiff peaks. Fold into batter.
  5. Pour into 9" layer pans, lined with paper.
  6. Bake at 350°for 30-35 minutes. Cool and frost.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ½ cup butter, and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1½ cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2½ cups.

Zucchini Cake

  1. Beat egs, sugar, oil, vanilla, cinnamon, salt, soda, baking powder, and cream cheese until foamy.
  2. Add grated zucchini and mix well. Add flour and beat 2 minutes. Fold in nuts.
  3. Pour into greased and floured 13x9" baking pan or bundt pan. Bake at 325°for 1 hour. Frost as desired or dust with powdered sugar.

Suspiros

  1. Beat egg whites until very stiff. Add sugar gradually. Add lemon juice and almonds.
  2. Line a cookie sheet with brown paper. Drop mixture by teaspoons onto paper
  3. Bake at 350°for ?? until slightly brown.

Kahala Hilton Coconut Cake

  1. Mix egg yolks, oil, twater, and ½ tsp vanilla. Add salt, baking powder, cake flour, and ¾ cup sugar. Mix until smooth.
  2. Beat egg whites until stiff and carefully fold into batter. Pour into greased and floured 10" springform pan.
  3. Bake at 325°for 50 minutes or until cake tests done. Cool.
  4. Cut cake into 4 very thin or 3 thicker layers. Spread cooled custard filling between cake layers.
  5. Whip cream with 3 tbsp sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill.

Custard Filling

  1. Combine milk, sugar, and vanilla in saucepan. Bring to a boil.
  2. Mix cornstarch with cold milk and beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring until thickened. Cool.

Black Russian Cake

Glaze

  1. Combine all ingredients in a large bowl, beat for 4 minutes
  2. Pour batter into a greased and floured 10" bundt pan.
  3. Bake at 350°for 40 minutes, or until a toothpick comes out clean. Cool on a rack.
  4. Make glaze by combining coffee liqueur and ½ cup confectioners sugar.
  5. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze and refrigerate. Before serving, dust with remaining powdered sugar.

Chocolate Cherry Tunnel Cake

Chocolate Cake

Cherry Filling

Assembly

  1. Bring the milk to a gentle boil. Pour hot milk over chocolate chips and whisk until smooth.
  2. Combine cake mix, water, eggs, buttermilk, butter, oil, and melted chocolate. Mix at medium speed for 1 minute, or until all ingredients are moistened. Increase to high speed and beat 2°minutes until the batter is thick and smooth.
  3. Scrape the batter into a buttered and floured 9-inch / 14 cup tube pan. Smooth the top with a rubber spatula.
  4. Bake at 350°for 40-50 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  5. Cool in pan on a wire rack for 20 minutes. Run a knife around the top edge of the cake and invert onto a wire rack to cool completely.
  6. Using a small sharp knife, cut a trench about 1½" deep, ¾" wide through the top center of the cake. Holding the knife sideways, lift out the trench, piece by piece and reserve.
  7. In a small saucepan, heat the brandy until it is very warm but not boiling. Brush the cake with the warm brandy, allowing the cake to soak it up between applications.
  8. Mix 4 tbsp brandy, cornstarch, and vanilla. Stir mixture and chopped cherries in a small saucepan and heat over medium heat for 5 minutes, stirring constantly, until the mixture has come to a boil and thickened. Remove the saucepan from heat and stir in remaining 1 tbsp of brandy. Refrigerate.
  9. Beat whipped cream, sugar, and brandy until soft peaks start to form.
  10. Spoon the cherry filling into the trench in the cake, filling evenly. Fill a pastry bag fitted with a start tip with the whipped cream. Pipe a decorative pattern over the cherry filled trench.
  11. If desired, place five whole cherries, evenly spaced, on the whipped cream. Sprinkle with chocolate shavings.

American Creme Cake

  1. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan.
  2. Combine all ingredients in a large mixing bowl, and beat 4 minutes at high speed.
  3. Pour into pan and bake at 350°for 45-55 minutes or when a toothpick comes out clean.
  4. Let cake cool, invert on plate. When completely cool, sift powdered sugar over the top or drizzle with icing.

American Creme Icing

Combine powdered sugar with enough creme to make a creamy consistency. Spoon over top of cake, allowing icing to drip down the sides.

Blueberry Sour Cream Cake

  1. Cream butter until light and fluffy. Beat in sugar, then eggs, one at a time.
  2. Stir in sour cream and vanilla.
  3. Stir in flour, soda, salt, and vanilla. Beat until smooth and well blended.
  4. Fold in blueberries.
  5. Mix brown sugar, nuts, and cinnamon together.
  6. Spread half of batter in a greased 13x9" baking pan. Sprinkle brown sugar mixture evenly across batter in pan. Spread remaning batter over the top.
  7. Bake at 350°for 40-45 minutes. Cool in pan, then cut into squares to serve.
  8. Sprinkle with powdered sugar befor serving.

Vanilla Butter Nut Pound Cake

  1. Cream shortening, butter, and salt.
  2. Add one egg at a time, beating after each addition.
  3. Add flour and milk alternately.
  4. Fold in flavoring by hand.
  5. Bake in a greased tube pan at 325°for 1 hour and 15-30 minutes or until done. (do not preheat oven)
  6. Remove from pan immediately.

Walnut Spice Cake

  1. Cream shortening, gradually add sugar and beat until fluffy.
  2. Blend in eggs, one at a time, mixing well.
  3. Sift together flour, salt, soda, and spices.
  4. Add dry ingredients and buttermilk alternately to creamed mixuter, beginning and ending with flour. Stir in walnuts.
  5. Pour batter into two greased and floured 9-inch pans.
  6. Bake in preheated oven at 375°for 30 to 35 minutes (350 if baking in glass)
  7. Let cake cool in pans for 5 minutes, then turn out into cooling rack.

Creamy Walnut Frosting

  1. Cream butter, gradually blend in powdered sugar alternately with sour cream.
  2. Stir in vanilla and walnuts.

Bonbon Cookies

  1. Blend butter, sugar, vanilla, and food coloring.
  2. Sift flour and salt, and blend into butter mixture. If dough is dry, add 1 to 2 tbsp cream.
  3. For each cookie, wrap 1 tbsp of dough around a candied or maraschino cherry, dates, nuts, or chocolate pieces.
  4. Place 1 inch apart on ungreased baking sheets.
  5. Bake at 350°for 12 to 15 minutes, until set but not brown.
  6. Cool, then dip tops of cookies in icing. Decorate each cookie with chopped nuts, coconut, or colored sugar.

Coconut Meringues

  1. Beat egg whites at medium speed until soft peaks form, about 3 minutes.
  2. Gradually add sugar, increase mixer speed to high and beat until stiff peaks form, about 2 to 3 minutes.
  3. Gently fold in coconut with wooden spoon.
  4. Drop large spoons of mixture onto buttered and floured baking sheet.
  5. Bake at 250°until golden brown, about 1 hour.
  6. Turn off oven and leave meringues inside to dry, about 1½ hours.

Toll House Cookies

  1. Combine flour, baking soda, and salt in a small bowl.
  2. Beat butter, sugars, and vanilla together. Add eggs one at a time, beating well after each.
  3. Gradually beat in flour mixture. Stir in chocolate chips and nuts.
  4. Drop by rounded tablespoon onto ungreased baking sheets.
  5. Bake at 375°for 9 to 11 minutes or until golden brown. Let stand 2 minutes, remove to wire racks to cool completely.

Brownies

  1. Mix all ingredients.
  2. Bake at 325°for 25 minutes in a 15x10" pan.

Icing

Mix, and spread over brownies while still hot.

Cinnamon Nut Stars

  1. Sift together flour, spices, and salt.
  2. Cream butter, gradually beat in sugar, mix well.
  3. Stir in milk. Add eggs, one at a time, and beat well after each addition. Stir in nuts.
  4. Add sifted dry ingredients, a little at a time, and mix until well blended. Chill until firm.
  5. Roll out dough on a lightly floured board, about ⅛ inch thick. Cut with a floured star cutter, and place on greased cookie sheets.
  6. Bake at 350°for 12 minutes or until light brown. Remove from sheets and cool on rack.
  7. Decorate with icing.

Christmas Stocking Cookies

  1. Sift together flour, baking powder, and salt.
  2. Cream butter, gradually beat in sugar. Beat until well blended.
  3. Add egg, milk, lemon extract, and lemon peel, beat well.
  4. Stir in sifted ingredients a little at a time, blend well. Chill until firm.
  5. Roll out dough on a lightly floured board, a little at a time, ¼ inch thick. Cut with a stocking cutter and place on greased cookie sheets.
  6. Bake at 375°for 7 minutes, or until light brown. Remove from sheets and cool on rack.
  7. Decorate with icing, candy, and sprinkles.

Banana Spritz Cookies

  1. Cream shortening, gradually beat in sugar. Beat until fluffy.
  2. Add egg yolk, beat well. Stir in banana, salt, and vanilla, mix thouroughly.
  3. Add flour, a little at a time, mixing thoroughly after each addition.
  4. Divide dough in thirds, tint one third green, one third red, and leave one third as is. If dough is soft, chill about 1 hour.
  5. Press dough onto ungreased cookie sheets. After molding, decorate with red or green sugar and sprinkles.
  6. Bake at 375°for 8 minutes, or until edges are light brown. Remove from sheets and cool on rack.

Gingerbread Boys

  1. Sift together flour, salt, baking soda, cinnamon, and ginger.
  2. Cream shortening, gradually beat in sugar. Stir in molasses and vinegar.
  3. Add egg and beat until well mixed. Slowly stir in sifted dry ingredients, mix well. Chill at least 4 hours.
  4. On a lightly floured board, roll out dough to ⅛-inch thick. Cut with a gingerbread boy cutter.
  5. Bake on greased cookie sheets at 375°for 8 to 10 minutes. Cool slightly and remove to rack.
  6. When cold, decorate with icing, sugar, and candies.

Accordion Treats

  1. Cream butter. Gradually add sugar, creaming well.
  2. Blend in eggs, vanilla, and salt. Beat well.
  3. Gradually add flour and nuts, mix well.
  4. Fold one yard of heavy duty aluminum foil lengthwise. Fold the double foil crosswise into 1 inch pleats to make an accordion pleated pan. Place on cookie sheet.
  5. Drop scant teaspoonfuls of dough into fold of foil. Dough will spread during baking.
  6. Bake at 325°for 15 to 20 minutes. Cool 10 minutes. Remove cookies, turn foil over for second baking. If desired, sprinkle cookies with powdered sugar or frost.

French Lace Cookies

  1. Combine corn syrup, butter, and brown sugar in saucepan. Bring to boiling point, remove from heat immediately.
  2. Combine flour and nuts. Blend into mixture.
  3. Brop dough onto greased cookie sheets. Place 4 inches apart to allow room for spreading.
  4. bake at 325°for 8 to 10 minutes. Cool 1 minute. Remove from cookie sheet and shape as directed below.

Wafers

Drop dough by teaspoonfuls. Cool flat on wire racks or on rolling pin to get curved shape.

Butter Rich Spritz

  1. Sift together flour and salt.
  2. Cream butter. Gradually add powdered sugar, creaming well.
  3. Blend in egg, vanilla, and almond extract.
  4. Add dry ingredients gradually, mix well.
  5. Press dough through cokie press onto ungreased cookie sheets, using any plate to make desired shapes.
  6. Bake at 400°for 6 to 8 minutes.

Quicky Fruit Bars

  1. Combine nuts, raisins, candied fruit, and dates. Coat with ¼ cup flour.
  2. Beat eggs until foamy in a large mixing bowl. Add brown sugar, salt, orange rind, and vanilla. Beat just until blended.
  3. Stir in ¾ cup flour and the fruit mixture, mix thoroughly.
  4. Spread batter in a well greased 15x10x1 jelly roll pan.
  5. Bake at 325°for 30 to 35 minutes. If desired, brush while warm with Orange Glaze. Cool and cut into bars.

Orange Glaze

Comiben ½ cup sugar and ¼ cup orange juice in a small saucepan. Heat, stirring constantly until sugar dissolves.

Oatmeal Raisin Rounds

  1. Sift together flour, soda, and salt.
  2. Cream butter. Gradually add sugar, creaming well.
  3. Add eggs, beat well. Blend in the dry ingredients.
  4. Stir in rolled oats, raisins, and nuts.
  5. Shape by rounded teaspoonfuls into balls. Place on ungreased cookie sheet, flatten slightly with bottom of glass dipped in flour.
  6. Bake at 375°for 12 to 15 minutes until light golden brown.

Grandma's Sugar Cookies

  1. Sift together flour, soda, salt, and nutmeg.
  2. Cream butter. Gradually add sugar, creaming well.
  3. Blend in sour cream, then dry ingredients. Blend well. Chill.
  4. Roll out on floured surface half at a time, to ⅛ inch thickness. Cut into desired shapes (or use one of the suggestions below). Place on ungreased cookie sheets.
  5. Bake at 350°for 8 to 10 minutes.

Angel Cookies

Cut dough into 3 inch rounds. Cut a triangle from both sides of the cookie. Invert triangle to form ‘wings’. Press to seal. Bake and decorate.

Pepparkakor Cookies

  1. Sift together flour, soda, salt, cinnamon, ginger, and instant coffee.
  2. Cream butter. Add sugar, creaming well.
  3. Blend in molasses and boiling water.
  4. Add dry ingredients graudally, mix well. Chill 2 hours.
  5. Roll out on floured surface, one-third at atime, to ⅛ inch thickness.
  6. Cut into desired shapse. Place on ungreased cookie sheets.
  7. Bake at 375°for 7 to 9 minutes.

Creamy Vanilla Frosting

Combine 2 cups sifted powdered sugar, ½ to 1 tsp vanilla and 2 tbsp soft butter. Blend in 1 to 3 tbsp milk until desired consistency. Beat well. Frosts about 3 dozen cookies.

Wheat Sweets

  1. Sift together flour, baking powder, and salt. Add whole wheat flour and anise seeds.
  2. Cream butter. Add sugar, creaming well.
  3. Blend in dry ingredients with a for or pastry blender.
  4. Sprinkle 5 to 6 tbsp water over mixture, stirring with fork, until dough is moist enough to hold together.
  5. Roll out half at a time on floured surface to ⅛ inch thickness. Cut into squares, sticks, or triangles with pastry wheel or knife.
  6. Sprinkle with sugar. Place on greased cookie sheets.
  7. Bake at 350°for 14 to 17 minutes.

Sugar and Spice Snaps

  1. Sift together flour, soda, and mace or nutmeg.
  2. Melt butter in saucepan. Cool. Add sugar and beat well.
  3. Add egg, blend well.
  4. Stir in honey and dry ingredients.
  5. Drop by rounded teaspoonfuls into sugar, coat. Place on ungreased cookie sheets.
  6. Bake at 350°for 8 to 10 minutes until light golden brown. Cool 1 minute, remove from sheet.

Maple Nut Drops

  1. Sift together flour, baking powder, soda, and salt.
  2. Cream butter. Add eggs, maple syrup, and maple flavoring. Beat well.
  3. Blend in the dry ingredients gradually, mix well.
  4. Add boiling water, mix well.
  5. Stir in raisins, pecans, and coconut if desired. Chill at least 1 hour.
  6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  7. Bake at 350°for 13 to 16 minutes. Cool. Frost and decorate with a pecan half.

Maple Frosting

Melt ¼ cup butter. Add 2 tbsp cream, 1 tsp vanilla, and 1 tbsp maple syrup. Blend in 2 cups of powdered sugar. Beat until of spreading consistency.

Molasses Candy Crisps

  1. Cream butter with salt and cinnamon. Add sugar, creaming well.
  2. Blend in molasses, then sifted flour.
  3. Stir in nuts and/or coconut, if desired
  4. Drop by rounded teaspoonfuls onto greased cookie sheets.
  5. Bake at 375°for 8 to 12 minutes until edges are lightly browned. Cool 1 minute, remove from sheets.

Totcicles

  1. Sift together flour, baking powder, and salt.
  2. Combine dates, brown sugar, and butter.
  3. Blend in egg and vanilla.
  4. Add dry ingredients, blend well. Chill at least 1 hour.
  5. Shape well-rounded teaspoonfuls around end of popsicle sticks or wooden skewers. Form into oblongs 2 inches long. Place on greased cookie sheets.
  6. Bake at 350°for 12 to 15 minutes until golden brown. Cool. Dip each cookie into icing and roll in coconut.

Totcicle Icing

Cream 2 cups sifted powdered sugar with 1 tbsp soft butter, 1 tsp vanilla, ½ tsp salt, and ⅛ tsp lemon extract. Blend in 3 to 4 tbsp milk until consistency of a glaze.

Chocoroons

  1. Melt chocolate in milk over hot water.
  2. Cream butter. Add sugar, salt, and vanilla. Cream well. Blend in chocolate.
  3. Add AP flour gradually, mix well.
  4. Stir in nuts.
  5. Shape rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheets.
  6. Bake at 350°for 12 to 15 minutes.

Butteroons

  1. Cream butter. Add sugar, egg yolk, lemon rind, orange rind, and salt. Cream well.
  2. Blend in flour and fruit. Chill.
  3. Shape by teaspoonfuls into balls. Roll in slightly beaten egg white, then in coconut. Place on ungreased cookie sheets.
  4. Bake at 325°for 20 to 25 minutes until light golden brown.

Chocolate Nut Revels

  1. Melt chocolate over hot water. Stir in pecans. Cool.
  2. Cream butter. Add sugar, salt, and vanilla. Cream well.
  3. Blend in 2 cups flour gradually.
  4. Add chocolate-nut mixture. Stir with fork just enough to revel chocolate into white mixture.
  5. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten to ¼-inch thickness with bottom of a glass, greased and dipped in sugar.
  6. Bake at 350°for 10 to 12 minutes.

Cinnamon Dandies

  1. Cream butter. Gradually add powdered sugar and salt, creaming well.
  2. Add applesauce and vanilla.
  3. Blend in flour gradually.
  4. Shape scant teaspoonfuls into balls. Place on ungreased cookie sheets. Flatten to ⅛ to ¼-inch with bottom of glass dipped in sugar.
  5. Bake at 325°for 15 to 18 minutes. Roll warm cookies in cinnamon sugar mixture.

Crunchy Coffee Shortbreads

  1. Cream butter. Add brown sugar and instant coffee, cream well.
  2. Add flour gradually, mix well.
  3. Roll out on floured surface to ½ inch. Brush with slightly beaten egg whites. Sprinkle with chopped nuts.
  4. Cut into 1-inch squares or 2x½-inch sticks. Place on ungreased cookie sheets.
  5. Bake at 300° for 20 to 25 minutes.

For Molded Cookies

Add ½ cup chopped nuts. Shape into balls. Flatten with floured fork.

Pfeffernuesse Fruit Cakes

  1. Combine sugar, butter, corn syrup and coffee in a 3 quart saucepan. Simmer 5 minutes, let cool.
  2. Sift together flour, soda, cinnamon, salt, and nutmeg.
  3. Grind cherries, raisins, and walnuts. Set aside.
  4. Add eggs, anise seed and anise extract to sugar-butter mixture. Mix well.
  5. Stir in dry ingredients, then fruit mixture. Chill 4 hours or overnight.
  6. Shape into 1-inch balls with floured hands. Place on greased cookie sheets.
  7. Bake at 350° for 15 to 18 minutes. Dip warm cokies into sugar glaze and cool.

Sugar Glaze

Comiben 1 cup sugar, ½ cup water, and ¼ tsp cream of tartar in a small pan. Boil until clear, cool. Stir in ½ cup powdered sugar.

Sugarplum Cookies

  1. Melt butter in a medium size skillet over medium heat. Add eggs and sugar, mix thoroughly.
  2. Blend in dates. Cook, stirring constantly, for 5 minutes. Turn heat to low.
  3. Gradually add water, then flour. Cook, stirring constantly, until thick, 7 to 10 minutes.
  4. Stir in salt, vanilla, pecans, and rice krispies. Cool.
  5. Shape into balls, bells, stars, hearts, trees, strawberries, or other desired shapes.
  6. Roll in sugar.

For Bar Cookies

Press mixture into ungreased 9x9 pan. Decorate with pecans.

Peanut Butter Balls

No one can resist them

  1. Mix ingredients (except chocolate) with hands in a large bowl. Squeeze into balls the size of walnuts.
  2. Melt chocolate over hot water. Dip balls into chocolate coating and place on wax paper to dry.

Date Nut Bars

  1. Combine chopped walnuts, dates, water and 2 cups sugar in saucepan. Bring to a boil and boil until liquid is absorbed. Set aside to cool.
  2. Cream together shortening and 1 cup sugar. Add egg yolks one at a time, beating well after each addition.
  3. Beat in salt, soda, vanilla, and sour cream. Add flour one cup at a time, and beat well with wooden spoon. Divide dough in halves.
  4. Pat half of the dough to 14x10 inch rectangle on a baking sheet. Cover with cooled nut-date mixture. Cover filling with remaning dough.
  5. Beat egg whites until stiff and spread over pastry. Sprinkle all over with ground nuts.
  6. Bake at 350° about 50 minutes, until golden brown.
  7. Cool, then cut into bars or squares of desired size.

Banana Oatmeal Cookies

  1. Cream shortening and sugar. Add egg.
  2. Sift dry ingredients and add alteranetly with mashed bananas.
  3. Add vanilla, and lastly add the toasted oats, nuts, and coconut.
  4. Drop by tsp on ungreased cookie sheets.
  5. Bake at 400° (or 375) for 15 minutes.

Fruit Topped Bundt Cake (for cast iron pan)

  1. Grease and flour bundt pan. Preheat oven to 325.
  2. In large bowl, cream butter and sugar until pale and fluffy.
  3. Beat in eggs, one at a time.
  4. Sift flour and baking powder together, add corn meal, fold gently into creamed mixture.
  5. Gradually fold in rum, lemon and orange juice and peels. Let batter rest 15 minutes.
  6. Place pan in oven until warm to the touch. Spoon in small layer of batter into fruit impressions, then fill the pan with the remaining batter. Smooth the surface.
  7. Bake 75-90 minutes or until wood skewer inserted in center comes out clean. (Cover with foil if cake is becoming too brown.)
  8. Cool 20-35 minutes upright with cake in pan. Invert and remove cake from pan, decorate with confectioners sugar and/or fruit glaze.

If using this recipe for individual muffin or cookie molds, reduce baking time to 20-25 minutes, or until edges are golden brown.

Cinnamon Muffins (for cast iron pan)

  1. Preheat oven to 250.
  2. Sift flour again with baking powder, salt, and cinnamon.
  3. In a separate bowl, cream butter and sugar thoroughly.
  4. Beat in eggs, one at a time, beating harder after each addition.
  5. Stir in the flour mixture and milk arternately.
  6. Pour into greased muffin pans and bake for 25 minutes or until a toothpick inserted in center comes out dry.
  7. Frost with Cinnamon Frosting.

Cinnamon Frosting

Combine 1 cup hevay cream with ¼ cup sugar. Chill in refrigerator at least 2 hours, then beat with rotary beater until stiff. Flavor with ½ tsp cinnamon.

Cornbread Muffins (for cast iron pan)

  1. Preheat oven to 375.
  2. Mix together flour, sugar, baking powder, and salt. Add corn meal.
  3. Add to mxture: egg, milk, and melted butter. Beat until smooth but don’t over-mix.
  4. Bake in greased muffin pan at 375° for 12-15 minutes or until lightly browned.

Popovers (for cast iron pan)

  1. Preheat oven to 425. Grease muffin pan and set aside.
  2. Combine all ingredients in a bowl and beat until smooth.
  3. Heat pan in oven and remove.
  4. Fill pans slightly less than half full.
  5. Bake about 35 minutes.

Swiss Cookies (for cast iron pan)

  1. Preheat oven to 450.
  2. Beat butter until light, then beat in sugar.
  3. Add vanilla and lemon juice.
  4. Mix in the flour until the dough is smooth and stiff. You will have to do this with your hands.
  5. Press into molds. Bake at 425° for 8-10 minutes or until golden brown.

Sugar Cookies (for cast iron pan)

  1. Mix butter and sugar until light and fluffy.
  2. Add salt, eggs, and vanilla, mix well.
  3. Add flour and stir until mixture is well combined.
  4. Press dough into molds.
  5. Bake at 350° for 15-18 minutes or until golden brown. (Note from Grammy: don’t let the tops brown)
  6. Let cool 1 minute, place cooling rack over mold and invert carefully. Remove mold and allow cokies to cool.

Gingerbread (for cast iron pan)

  1. Combine butter, honey, sugar, ginger, allspice, and cinnamon in a small saucepan. Stir over low heat until sugar is dissolved. Cool.
  2. Sift flour and baking soda into a large bowl, add salt, egg, and cooled honey mixture.
  3. Knead until dough is smooth. Cover and let sit overnight at room temperature.
  4. Preheat oven to 375.
  5. Grease pan and firm dough into molds until they are just full.
  6. Bake at 375° for 12-15 minutes. Allow to cool 10 minutes before removing from mold.

Chocolate Shortbread (for cast iron pan)

  1. Grease and flour cast iron mold.
  2. Cream butter. Add sugar and cocoa and cream until light.
  3. Add vanilla.
  4. Sift flour, cornstarch, and salt together. Stir in nuts and mix into creamed mixture.
  5. Press into mold and trim.
  6. Bake at 325° for 20 to 30 minutes until cookie is firm. Cool 10-15 minutes before turning out.

Scotch Shortbread (for cast iron pan)

  1. Preheat oven to 350.
  2. Cream butter, blend in sugar gradually.
  3. Add flour gradually, add vanilla.
  4. Press mixture into greased cookie mold and bake in the cent of a moderat 350° oven for 15 minutes, ro until light brown on top. (Be careful, these cakes brown very quickly near the end of the baking time.)
  5. Let shortbread cool in molds 5-10 minutes before removing.

Taffy

  1. Combine sugar, corn syrup, water, and cream of tarter over low flame. Stir until sugar dissolves.
  2. Cook until hard ball stage, without stirring. Remove from heat and add flavor and coloring if desired.
  3. Pour onto platter and let cool enough to handle. With greased hands, work taffy until snow white and porous.

Divinity Fudge

  1. Cook sugar, syrup, and water over low heat until sugar is dissolved, stirring constantly.
  2. Boil rapidly to 265 F (130 C)
  3. Beat egg white, vanilla, and salt until stiff.
  4. Add syrup mixture slowly, beating only until mixture will hold itsshape and is still glossy.
  5. Stir in nuts.
  6. Spread lightly in buttered pan or drop by teaspoonfuls onto waxed paper.

Custard

  1. Beat eggs sslightly, add sugar and salt and slowly pour on scalded milk.
  2. Pour into buttered custard cups. Sprinkle with nutmeg.
  3. Sit in pan of hot water with lining of several layers of papers.
  4. Bake at 350° until firm.

Ginger Custard

Flavor with vanilla or 2 tbsp rum. Garnish sides of molds with strips (cut thin) of candied ginger.

Rice Pudding

  1. Scald milk with rice.
  2. Beat eggs with sugar. Add hot mixture slowly.
  3. Pour ito buttered pudding dish and sprinkle with nutmeg.
  4. Bake at 325° for 1 hour.

Add raisins for additional flavor

Joe Cahn's Pina Colada Bread Pudding

  1. Combine all ingredients in a large bowl. Blend well and let stand for 10 minutes. Mixture should be moist but not soupy.
  2. Pour into greased 3 quart baking dish and bake on middle oven rack at 350° degrees for 70 to 75 minute or until top is golden brown.
  3. Serve warm with rum sauce.

Whiskey Sauce

  1. In a saucepan, combine sugar, cream, and ½ cup milk, bleanding well. Heat to simmer, stirring to dissolve sugar.
  2. Mix remaining ½ cup milk with corstarch until cornstarch is dissolved. Slowly add to simmering cream mixture, whisking constantly.
  3. Continue whisking while mixture cooks slowly, 3 to 5 minutes. Remove from heat and stir in whiskey.

Rum Sauce

  1. Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook until butter is completely absorbed and mixture is thoroughly blended. Do not allow to boil.
  2. Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum until mixture is well blended.

Joe Cahn's Oreo Bread Pudding Cake

  1. Separate cookie halves, scrape off filling and set filling aside.
  2. Break cookies into small pieces and combine with bread, cream, sugar, butter, eggs, vanilla, and nuts. Blend well.
  3. Add enough milk to make a moist pudding. Divide mixuter evenly between 2 greased 9" round cake pans.
  4. Bake at 350° degrees for 1 hour or until crust begins to form.
  5. Cool and remove puddings from pans. Spread reserved cookie filling over top of one pudding and top with second.
  6. Cut into wedges to serve.

Note: Serve with warm cream if desired.

Quick Apple Crisp

  1. Turn applesauce into greased shallow casserole or pie tin.
  2. Crumble graham crackers into melted butter. Stir in brown sugar and cinnamon.
  3. Sprinkle onto apple sauce. Bake 35 to 40 minutes at 350°.

Hot Melba Sauce

  1. Defrost rasperries, drain and reserve syrup. Drain peaches, reserving ¼ cup syrup.
  2. Combine sugar and cornstarch in saucepan or blazer of a chafing dish. Slowly add reserved raspberry and peach syrups and port wine.
  3. Add lemon juice and cook over medium heat, stirring frequently until sauce is thickened and clear.
  4. Add peaches and heat through. Add raspberries and heat gently.
  5. Serve Hot Melba Sauce over vanilla ice cream sponned into dessert dishes.

Banana Split Italian Style

Here’s a banana slplit to top all banana splits. No drug store in memory ever served anything quite like this one. It’s a scrumptious combination of bananas, three kinds of ice cream and a warm sabaglione sauce fragrent with Amaretto, Italy’s intriguing liqueur that’s making quite a name for itself in this country.

  1. In the top part of a double boiler, mix egg yolks, surag, and Amaretto. Place mixture over hot simmering (not boiling) water and beat with an electric mixer until very thick and creamy, about 7 minutes. Remove from heat and continue beating until mixture is just warm.
  2. Peel bananas and slice lengthwise and plate in serving dishes.
  3. Top each banana with 3 scoops of ice cream - strawberry, vanilla, and pistachio.
  4. Spoon warm amaretto mixture over ice cream. Top with whipped cream, cherries and almonds.

Fast and Festive Poppy Seed Challah Twists

  1. Combine yeast, 3 cups flour, sugar, and salt in bowl of electric mixer.
  2. Combine water, 2 tablespoons oil and eggs in another bowl. Stir warm liquid into dry mixture and blend well.
  3. Place remaining 1 cup flour on wooden board and place dough on top. Knead dough, working in enough flour until dough is no longer sticky.
  4. Brush top of dough with oil and cover with towel, let rise 10 minutes.
  5. Break off small pieces of dough (about 20), form into long ropes. Twist into knots and place on greased baking sheets dusted with cornmeal.
  6. Cover twists with a towel and let rise in a warm place until doubled, about 30 minutes.
  7. Brush with egg white and sprinkle with poppy seeds. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on rack.

Apricots Carolyn

This dish was named for a lovely young lady who found apricots treated in this refreshing Louisiana way especially appealing.

  1. In an attractive 12 inch skillet over medium heat, melt butter. Add sugar and cook, stirring until bubbly.
  2. Add apricot halves in a single layer ond cook, turning once, about 3 minutes.
  3. Pour rum over hot apricots, ignite and let the flames die down.
  4. Serve at once over ice cream.

Note: to peel apricots, cover generously with boiling water and let stand off heat until skins can be slipped off.

Grecian Pears

  1. Peel pears and core them from the bottom end, leaving stems on.
  2. Combine sugar and water in large saucepan. Cover and cook over low heat, stirring until sugar dissolves.
  3. Place pears in syrup and boil gently until tender. Remove from heat.
  4. Add cinnamon stick and cloves. Refrigerate several hours.
  5. Place chilled pears upright in individual dishes. Add syrup. Spoon sour cream around pears, sprinkle with mace.

Hard Sauce

  1. Let butter stand at room temperature until easy to work. Cream thoroughly.
  2. Beat in sugar gradually, continuing until smooth and fluffy.
  3. Add flavoring drop by drop.

For richer sauce, beat in ¼ cup heavy creaam (lukewarm). Chill

Brandy Sauce

flavor with 1 tbsp brandy

Lemon Sauce

add ⅓ tsp lemon extract or 1 tsp lemon juice and 1 tbsp grated rind

Jewel's Pudding Cake

or That Sinfully Rich Dessert with White Chocolate and Macadamia Nuts

  1. Mix flour, butter, and nuts together until finely crumbled. Press into a 9x13" greased dish or pan.
  2. Bake crust at 350° degrees 15-20 minutes. Cool.
  3. Beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
  4. Mix puddings together, and beat with milk until smooth and thick. Spread over cream cheese layer.
  5. Top with remaining whipped topping and crate white chocolate over the top for garnish. Refrigerate overnight.

Note from Patsy: I used 1 cup finely chopped macadamia nuts in the crust. I omitted the whipped topping on top and instead sprinkled with a layer of chopped white chocolate bits.

Fruit Filled Spritz

Frutti Nut Filling

Combine water, sugar, dates and orange rind in a soucepan and cook, stirring constantly until thick. When cool, stir in cherries, coconut, and nuts.

Old Fashioned Pepparkakor

Crisp and thin, flavored with molasses and a blend of spices that’s so typically Swedish. For holiday cookies, decorate with icing.

  1. Sift together flour, ginger, cinnamon, soda, cloves and cardamom.
  2. Cream butter and sugar.
  3. Blend in egg, molasses, and orange rind.
  4. Stir in the dry ingredients gradually. Blend well.
  5. Cover and chill overnight or up to 1 week.
  6. Roll out dough one third at a time, on a well floured surface, to ⅛" thickness. Cut into desired shapes with cutters or pastry wheel.
  7. Place on greased cookie sheets. If desired, place blanched almond halves in the center of each.
  8. Bake at 375° for 8-10 minutes.

Old Fashioned Butter Cookies

  1. Sift together flour, baking powder, and salt.
  2. Cream butter and sugar.
  3. Add egg, cream or milk, and vanilla. Beat well.
  4. Blend in the dry ingredients gradually.
  5. Chill dough for at least 1 hour.
  6. Roll out on floured surface, one third at a time, to ⅛" thickness. Cut into desired shapes.
  7. Place on ungreased cookie sheets. Sprinkle with plain or colored sugars.
  8. Bake at 400° for 5 to 8 minutes.

For Christmas Silhouettes

Add a few drops of red or green food coloring to half the dough. Leave remaining plain. Roll out white dough to ⅛" thickness. cut into rounds with 3" cutter. Cut out centers of cookie rounds with a smaller christmas shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds.

Slice 'N' Serve Cookies

Frosting

Cream butter. Blend powdered sugar alternately with cream. Add vanilla.

  1. Sift together flour, baking powder, and salt. Stir in dates and pecans.
  2. Beat eggs with vanilla. Gradually add sugar, beating constantly until thick and ivory colored.
  3. Fold in the dry ingredients, half at a time, gently.
  4. Spread in a jelly roll pan, lined with waxed paper, well greased and heavily floured.
  5. Drain cherries. Arrange 10 cherries across each end of the batter.
  6. Bake at 325° for 25 to 35 minutes.
  7. Turn out onto waxed paper sprinkled with powdered sugar. Remove paper, cut into two 10x7" rectangles.
  8. Roll each tightly, beginning with the cherry end. Wrap and cool.
  9. Spread rolls with frosting and roll in pecans. Chill, and cut into ½" slices before serving.

Fudge Sweetarts

Chocolate Filling

Melt chocolate over boiling water. Remove from heat and stir in sugar, milk, butter, vanilla, and egg.

  1. Sift together flour, soda, and salt.
  2. Cut in butter until fine.
  3. Sprinkle 3-4 tbsp egg over flour mixture, stirring with fork to form a dough.
  4. Roll out on floured surface to ⅛". Cut into 3 inch rounds.
  5. Fit rounds into tea size paper baking cups. Place on cookie sheets.
  6. Place 1 scant tablespoon filling in each cup. Top with pecan halves.
  7. Bake at 350° for 20 - 25 minutes.

Coffee Toffee Bars

Almond Glaze

Combine butter, powdered sugar, and almond extract. Add milk until of spreading consistency.

Chocolate Refreshers

Orange Glaze

Combine powdered sugar, butter, and orange rind. Blend in cream until of spreading consistency.

Pinwheel Cookies

Date Filling

Combine dates, sugar and water in a sucepan. Cook over low heat, stirring constantly, until thick. Cool and add nuts.

Pecan Paulines

Brown sugar cookies made to resemble pralines.

  1. Sift together flour, soda, and salt.
  2. Cream butter and sugar. Beat in egg, vanilla, and maple flavoring.
  3. Add dry ingredients gradually, mix well. Chill if desired.
  4. Shape dough into an 8" roll. Wrap in waxed paper and chill 4 hours.
  5. Cut into ⅛" slices, place on greased cookie sheets.
  6. Break pecan halves in 2 to 4 pieces. Gently press 4-5 pieces onto each cookie.
  7. Bake at 350° for 8-10 minutes.
  8. Drizzle a scant teaspoon of Praline Frosting over each cookie.

Praline Frosting

  1. Bring sugar, syrup and water to a boil, stirring constantly. Remove from heat.
  2. Blend in powdered sugar, beat until smooth. Add a few drops of water until it reaches the consistency of a glaze.

Candied Fruit Slices

  1. Cream butter and sugar.
  2. Blend in egg and vanilla.
  3. Add flour, mix well.
  4. Stir in pecans and cherries. Chill 1 hour.
  5. Divide dough in thirds. Shape in rolls 12" long. Wrap in waxed paper and chill at least 3 hours.
  6. Cut into ⅛" slices and place on ungreased cookie sheets.
  7. Bake at 325° for 13-15 minutes until delicately browned on the edges.

Orange Pecan Refreshers

  1. Melt butter. Stir in sugar, citrus, salt, egg yolks, salt, and baking powder.
  2. Blend in flour.
  3. Shape into balls, using a teaspoon for each. Dip into slightly beaten egg whites and then pecans.
  4. Place on greased cookie sheets, flatten slightly. Top with a piece of candied cherry.
  5. Bake at 375° for 12 to 15 minutes.

Holiday Many Way Butter Cookies

  1. Sift together flour and salt.
  2. Cream butter and sugar.
  3. Blend in egg and vanilla. Beat well.
  4. Add the dry ingredients gradually, mix well.
  5. Divide into five parts, shape as directed below.
  6. Bake at 375° for 7-10 minutes until delicately browned.

Drop Butter Cookies

Drop one part of dough by teaspoonfuls onto lightly buttered sheet. Flatten slightly with glass that has been greased then dipped in sugar. If desired, add ¼ cup semi-sweet chocolate morsels and ¼ cup chopped pecans to the dough.

Cocoa Butter Sticks

A Swedish butter cookie with a milk chocolate flavor.

  1. Sift together flour, cocoa mix, baking powder and salt.
  2. Cream butter and sugar.
  3. Beat egg, reserve 1 tablespoon and add remainder to butter-sugar mixture.
  4. Blend in dry ingredients gradually. Chill.
  5. Place onto lightly floured surface. Divide into 4 parts and shape each into a long roll, ¾" in diameter.
  6. Place 4 inches apart on ungreased cookie sheets. Flatten to ¼" with floured fork. Smooth edges.
  7. Blend cold water and reserved egg, brush over dough.
  8. Combine almonds and 2 tbsp sugar, sprinkle over dough.
  9. Bake at 400° for 10-12 minutes until set but not browned. Cool 1 minute, cut into 1" bars.

or mould rounded teaspoonfuls of dough into balls, place on ungreased cookie sheets. Flatten with fork, brush and top as above. Makes 3-4 dozen.

Butter Riches

Perfect for teas … delicate caramel cookies with browned butter frosting.

  1. Cream butter and sugars.
  2. Add egg yolk and vanilla, beat well.
  3. Blend in flour to form a stiff dough.
  4. Shape into balls about the size of a marble. Place on greased cookie sheets.
  5. Flatten to the size of 50 cent piece with the bottom of a glass dipped in sugar.
  6. Bake at 350° for 7-9 minutes until light golden brown. Cool and frost. Garnish with almond slivers.

Browned Butter Frosting

  1. Brown butter.
  2. Blend in sugar and vanilla.
  3. Gradually add cream until of spreading consistency.

Lucky Stars

Nut Filling

Mix well.

  1. Sift together flour and baking powder.
  2. Cream butter and sugar.
  3. Blend in vanilla, almond extract, salt, and egg.
  4. Gradually add the dry ingredients, mix well.
  5. Roll out on floured surface to ⅛". Cut with a star-shaped cutter.
  6. Place a teaspoonful of filling in center of each star. Bring 5 points upright. Starting at the base, pinch sides together so points stand up, allowing filling to show.
  7. Place on ungreased cookie sheets and bake at 400° for 7-10 minutes.

Choco-Cherry Nut Drops

Chocolate morsels and bits of maraschino cherries give these cookies sparkle and flavor.

  1. Sift together flower, soda, and salt.
  2. Cream butter, gradually add sugars, creaming well.
  3. Blend in egg and vanilla, beat well.
  4. ADd the dry ingredients gradually, blending well.
  5. Stir in chocolate, nuts, and cherries.
  6. Drop by rounded teaspoonfuls onto greased cookie sheets.
  7. Bake at 375° for 10-12 minutes until golden brown.

Butterscotch Coconut Drops

Butterscotch morsels add interest to coconut-coated cookies.

  1. Sift together flour, soda, and salt.
  2. Cream butter and sugars.
  3. Blend in eggs and vanilla. Beat well.
  4. Add the dry ingredients gradually, mix thoroughly.
  5. Stir in butterscotch morsels and pecans. Chill.
  6. Drop dough by rounded teaspoonfuls into coconut, roll to coat.
  7. Form into balls, place on greased cookie sheets. If desired, top with pecan halves or maraschino cherries.
  8. Bake at 375° for 10-12 minutes until golden brown.

Dutch Treats

A delicious candy cookie, rich with chocolate and nuts.

  1. Sift together flour, soda, and salt.
  2. Combine sugar, butter, maple syrup and chocolate in a double boiler. Cook over boiling water, stirring ocasionally until morsels melt and mixture is smooth. Cool 5 minutes.
  3. Blend in egg, vanilla, and dry ingredients. Beat well.
  4. Stir in pecans.
  5. Drop by scant teaspoonfuls onto greased cookie sheet.
  6. Bake at 350° for 10-12 minutes. Cool 1 minute and remove from cookie sheets.

Lemon Dream Bars

Crust

  1. Cut butter into flower and sugar until fine.
  2. Press into ungreased 11x7, 9x9, or 8x8 pan.
  3. Bake at 350° for 15 to 20 minutes until set but not brown.

Filling

  1. Mix well.
  2. Spread on partially-baked dough.
  3. Bake at 350° for 25-30 minutes. Frost immediately.

Frosting

Mix until smooth.

Walnut Rum Balls (or Bourbon or Brandy)

  1. Combine dry ingredients and nuts.
  2. Mix corn syrup and rum and add to cookie mixture.
  3. Shape into 1 inch balls, roll in additional powdered sugar.

Molasses Sugar Cookies

  1. Cream together shortening and sugar.
  2. Add molasses and egg, beat well.
  3. Add flour, soda, cinnamon, cloves, ginger and salt. Mix well and chill.
  4. Form 1" balls and roll in sugar.
  5. Place on greased cookie sheet, bake at 375° for 6-8 minutes.

Fried Bowknot Cookies

  1. In a medium bowl, mix flour, sugar, baking powder and salt.
  2. Cut butter into bits and add to bowl.
  3. Add milk, vanilla, and egg. Mix well.
  4. Form into a ball. Let rest in bowl for 15 minutes.
  5. Pour oil into a deep medium-size saucepan to a depth of 2 inches. Place over moderate heat until oil registers 350F on a deep fat thermometer.
  6. While oil is heating, place dough on a well-floured board. Roll out to a 12-by-8-by-⅛-inch rectangle.
  7. Cut into 24 strips, each 8 inches long and ½ inch wide. Tie each strip into a loose knot.
  8. Carefully place knots, about 4 at a time, into preheated oil. Cook, turning once, until knots are crisp and golden brown.
  9. Remove from oil with slotted sponn, drain on paper towels. Repeat until all knots are fried.
  10. Sprinkle with confectioner’s sugar.

Chocolate Squares

  1. Sift together flour, soda, and salt.
  2. Add sugars, shortening, egg and vanilla.
  3. Beat until smooth, about 2 minutes.
  4. Stir in oats and pecans.
  5. Shape dough into one 12" roll. Wrap and chill thoroughly.
  6. Slice and place on ungreased cookie sheets.
  7. Bake in preheated moderate oven (375) for 10-12 minutes.
  8. Remove from oven, immediately place small squares of milk chocolate bar on each.
  9. Remove from cookie sheets, press pecan halves into chocolate

Peanut Blossoms

  1. Sift together flour, soda and salt.
  2. Cream shortening, peanut butter, brown sugar & granulated sugar.
  3. Add egg, milk, and vanilla. Beat well.
  4. Shape into balls and roll in sugar.
  5. Place on ungreased sheet and bake at 375° for 8 minutes.
  6. Remove, place candy kiss in center, pressing until cookie cracks.
  7. Bake another 2-5 minutes longer.

Brazilian Creams

Brown Butter Icing

  1. Heat and stir butter until browned, cool.
  2. Slowly beat in sifted confectioners sugar, milk, and vanilla.

Brazil Nut Petal Garnish

  1. Cover unshelled brazil nuts with cold water, boil 3 minutes, drain.
  2. Cover with cold water and let stand 1 minute. Drain. Crack and shell.
  3. Simmer 2-3 minutes.
  4. With a vegetable peeler, cut paper-thin lengthwise strips.

Brazilian Creams

  1. Cream butter and brown sugar.
  2. Add egg and vanilla, beat well.
  3. Sift together dry ingredients, add to creamed mixture alternately with sour cream.
  4. Stir in chopped nuts.
  5. Drop from teaspoon 2" apart on greased cookies sheet.
  6. Bake in hot oven (400) 8-10 minutes.
  7. Frost with brown butter icing, garnish with Brazil nut petals.

Scotch Toffee Bars

Topping

  1. Pour butter over oats, mix thoroughly.
  2. Add sugar, syrup, sart and vanilla, blending well.
  3. Pack firmly into greased 7" x 11" pan
  4. Bake at 450° for 12 minutes. Let cool.
  5. Loosen edges and turn out of pan.
  6. Spread with melted chocolate. Sprinkle with nutmeats.
  7. Chill and cut into bars

Pecan Tea Balls

  1. Roll into balls, and roll in powdered sugar
  2. Bake at 325° for 25 minutes.

Oatmeal Cookies

  1. Mix as usual.

Scotch Short Bread

  1. Cream thoroughly first two ingredients.
  2. Add flour and salt.
  3. Knead dough as you would bread (20 min)
  4. Smooth in a 7½" x 11" x ¾" pan with the back of a spoon
  5. Prick with a fork and cut into pieces
  6. Bake at 300° for 45 minutes.

Angel Thumbprint Cookies

  1. Beat butter, sugar, yolks, salt and flavorings until fluffy.
  2. Add flour.
  3. Form into balls about 1" diameter.
  4. Dip in egg white, roll in nuts
  5. Place on ungreased cookie sheet ~ 2" apart.
  6. Make imprint with thumb and fill with jam.
  7. Bake at 325° for 20-25 minutes.

Globetrotters (Mexico style)

Drink hot milk first, then brandy!

Refrigerator Cookies

  1. Mix.
  2. Shape in roll.
  3. Wrap in wax paper and store in refrigerator.
  4. Slice off and bake on buttered cookie sheet for 8 minutes at 400°.

good with black walnuts

Snickerdoodles (American style)

Cinnamon Sugar Topping

  1. Mix sugar and shortening
  2. Add eggs, then sifted dry ingredients. Mix well.
  3. Form into walnut-sized balls and roll in cinnamon sugar topping.
  4. Space 2" apart on ungreased cookie sheet.
  5. Bake at 400° for 10 minutes.

Cookies will puff up, then burst with crumpled top.

Lemon Squares

Crust

  1. Blend together butter and ½ cup powdered sugar until pale in color.
  2. Mix in flour.
  3. Press into lightly buttered 13x9 inch baking pan.
  4. Bake at 350° degrees 20 to 25 minutes or until set. Set aside.

Filling

  1. Combine eggs, sugar, lemon juice, flour, and baking powder.
  2. Pour filling over cookie layer and bake at 350° degrees 25 to 30 minutes
  3. Cool slightly, then cut into squares.
  4. Dust lightly with additional powdered sugar.

Double Chocolate Cherry Bourbon Balls

  1. In top of double boiler, or bowl set over hot (not boiling) water, melt chocolate.
  2. Remove from heat, stir in corn syrup and bourbon.
  3. In large bowl, mix well crumbs, nuts, confectioner sugar, and cherries.
  4. Add chocolate mix and stir until blended.
  5. Let stand 30 minutes.
  6. Shape into 1" balls and roll in granulated sugar.