Cookies, Pies and Cakes
 
 
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Pound Cake Cookies

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

 

Heat oven to 375'F. Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix.Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes. Or roll into 1-inch balls, place on ungreased cookie sheet & flatten with the bottom of a glass. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing & decorate if desired with sprinkles etc. Yields: 3 to 4 dozen cookies. .

Buttercream Icing

1/2 cup shortening
1/2 cup margarine
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbls. milk

Cream butter & shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time & beat on high until fluffy. Makes 3 1/2 c. TIP: Add sprinkles to the icing & mix well. Then ice cookies as usual. They are now decorated without a lot of the mess! .

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. Nothin' Cookies or Cloud Cookies

3 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla
3/4 cup superfine granulated sugar (NOT powdered)
1/4 cup chopped nuts
2 cups chocolate chips

Beat egg whites, cream of tartar & salt until soft peaks form. Add vanilla. Gradually add sugar, beat until stiff. Fold in chocolate chips & nuts. Drop by teaspoonful on a cookie sheet covered with parchment paper or foil (they used to have you use brown paper bags but because of the chemicals used in recycling this is no longer safe). Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes) *you can also add 2 Tbls of cocoa to make Chocolate Clouds. .

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Cheddar Cheese Cookies

2 cups shredded sharp cheddar cheese
1 1/4 cups flour
1/2 cup margarine, melted

Mix all ingredients together with your hand. Make teaspoon size balls. Place 2 inches apart on ungreased cookies sheet. Refrigerate 1 hour. Bake at 400' 15-20 minutes until set. (Makes 3-4 dozen) .

 

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Creamy Kiss Cookies

1/2 cup butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts

FILLING:

1/2 cup confectioners' sugar
1 tablespoon butter or margarine, softened
2 teaspoons milk
1/4 teaspoon vanilla extract
26 milk chocolate kisses, unwrapped

In a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into balls. Meanwhile, in a small bowl, lightly beat egg white. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake at 350'F for 10-12 minutes or until center is set. Combine the first four filling ingredients in a small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm cookie, gently press a chocolate kiss in the center. Carefully remove from baking sheet to wire racks to cool. Yield: about 2 dozen. .

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Peppermint Patty Cookies

2/3 cup butter or margarine
1 cup sugar
1 egg
1/2 tsp. vanilla
1 1/2 cup flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbls. milk
12 to 14 small (1 1/2-inch) peppermint patties

Beat butter & sugar; add vanilla & egg, blending well. In a separate bowl mix together dry ingredients. Add to butter mixture alternately with milk, blending well. Refrigerate dough about an hour or until firm enough to handle. (Dough will be a little soft.) Lightly grease cookie sheet. Heat oven to 350 degrees F. Shape small portion of the dough around unwrapped peppermint patties, completely covering candy. Place on prepared cookie sheet; flatten slightly & crimp with tines of a fork around the edges, if desired. Bake at 10-12 minutes or until set. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely. .

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. Soft Molasses Cookies

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
1/2 cup molasses
2 eggs lightly beaten
4 cup flour
1/2 tsp. salt
2 1/4 tsp. baking soda
2 1/2 tsp. ginger
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon

Cream butter, shortening & sugar until light & fluffy. Beat in molasses & eggs, set aside. Mix together dry ingredients, blending well. gradually mix flour mixture into creamed ingredients until dough is blended & smooth. Roll dough into 1 inch balls & dip in sugar. Place 2 1/2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 11 minutes. DO NOT OVERBAKE! the longer you bake them the harder the cooled cookie will be. Store tightly covered; a metal tin works best. .

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. Chocolate Oatmeal Cookies

2 cup sugar
4 Tbls. cocoa
1 tsp. vanilla
1/2 cup milk
1/2 cup butter
3/4 cup peanut butter
3 cup oats (I prefer quick-cook but any are fine)

Bring the first 5 ingredients to a boil & remove from heat. Add peanut butter & oats; mix well. Drop by tsp. on to wax paper. Let cool until set. .

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. Cocoa Brownies

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1 cup nuts (optional)

Preheat oven to 350 degrees F. Grease a 13x9 inch pan. Melt shortening & butter over low heat or in the microwave. Remove from heat & add cocoa, blend well. Add sugar & mix well. Add eggs one at a time, beat well after each addition. Stir in vanilla, flour, & salt. DO NOT OVERBEAT! Fold in nuts. Bake 25-30 minutes or toothpick comes out of center clean. .

Variation: Extra Rich Brownies

Melt 4 oz. unsweetened baking chocolate in with the butter & shortening. Use 3/4 cup cocoa & 1 1/4 cup flour. Proceed as directed.

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Butterscotch Chews  

1/2 cup melted butter
1 cup brown sugar
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup nuts (optional)

Combine the melted butter, brown sugar and egg. Combine dry ingredients and stir into butter mixture. Fold in nuts. Pour into a greased 8x8 pan. Bake at 325 F for 35 minutes. .

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 Chocolate Peanut Butter Brownies  

1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
3/4 cup HERSHEY'S Syrup
2 cups (12 ounce package) Reese's Peanut Butter Chips, divided

Heat oven to 350 F. In large mixer bowl cream butter or margarine, sugar and vanilla. Add eggs: beat well. Combine flour and baking soda; add alternately with chocolate syrup to creamed mixture. Stir in 1 cup peanut butter chips: reserve remaining 1 cup chips for frosting. Pour batter into greased 13x9x2-inch pan; bake 30 to 35 minutes. Cool; frost with Peanut Butter Brownie Frosting. Cut into 24 squares. Peanut Butter Brownie Frosting: Combine 1/3 cup sugar, 1/4 cup evaporated milk and 2 tablespoons butter in a small saucepan. Stir over medium heat until mixture comes to full boil; remove from heat. Quickly stir in reserved 1 cup Reese's Peanut Butter Chips until melted: add 1 teaspoon vanilla. Beat to spreading consistency. .

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Chewy Peanut Brownie Bars

CRUST

1 (21.5-oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup margarine or butter, melted
1 egg

FILLING

1 cup corn syrup
3/4 cup peanut butter
1 cup unsalted peanuts
1 tablespoon margarine or butter, melted
1/2 teaspoon vanilla

GLAZE

1 tablespoon margarine or butter
1 oz. unsweetened chocolate
7 1/2 teaspoons water
1 cup powdered sugar
1/2 teaspoon vanilla

Heat oven to 350 F. In large bowl, combine all crust ingredients; mix well. Press evenly in bottom of ungreased 15xlOxl-inch baking pan. In small bowl, beat corn syrup and peanut butter at low speed until well blended. Stir in remaining filling ingredients. Spread filling evenly over crust to within 1/2 inch of edges. Bake at 350'F for 18 to 20 minutes or until edges are firm and center is just firm to the touch. Cool completely. In small saucepan over low heat, heat 1 tablespoon margarine, chocolate and water, stirring constantly until mixture is smooth. Remove from heat. Stir in powdered sugar and l/2 teaspoon vanilla; blend until smooth. Drizzle glaze over cooled brownies. Let stand until set; cut into bars. 50 bars. .

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  Marbled Cherry Brownies  

Cherry Cream Filling (recipe follows)
1/2 cup butter or margarine, melted
1/3 cup cocoa
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

  Prepare CHERRY CREAM FILLING; set aside. Heat oven to 350'F. Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool; cut into squares. Cover; refrigerate leftover brownies. Bring to room temperature to serve.  About 16 brownies   Cherry Cream Filling  

3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

  Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended. Add egg, vanilla and almond extract; beat well. (Mixture will be thin.) Stir in cherries and food color, if desired.  

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Peanut Butter Brownies  

2-1/4 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
2/3 cup creamy peanut butter
1-1/4 cups granulated sugar
1-1/4 cups firmly packed dark brown sugar
1 tsp vanilla extract
3 eggs
1 cup chopped honey roasted peanuts

In small bowl, combine flour, baking powder and salt. In large bowl, cream butter, peanut butter, sugars and vanilla until smooth.  Beat in eggs one at a time.  Blend in flour mixture. Spread evenly in ungreased 15 x 10-inch jelly roll pan. Sprinkle surface with peanuts (lightly press into batter). Bake 35 minutes, then cool completely. Cut into 2-inch squares.

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.   Lemon Squares  

1 cup all-purpose flour
1/2 cup margarine
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 Tbls. lemon juice
Powdered sugar (optional)

  Preheat oven to 350 F. Blend flour, margarine, and powdered sugar with a pastry blender. Press evenly into ungreased 8" square pan. Bake 15 to 20 minutes until edges are lightly brown. Beat eggs, sugar, baking powder, salt, and lemon juice and pour over hot crust. Bake 20 to 25 minutes longer or until light brown. Do not over bake. (The filling puffs up during baking but flattens when cooled.) Sprinkle with powdered sugar for decoration. Makes 16.

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. Zucchini Pie

1/3 cup sugar
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 cup honey
2 cups cooked zucchini puree
1 cup evaporated milk
2 eggs

Mix dry ingredients, honey & zucchini together. Heat milk & add with eggs to zucchini mixture. Pour into unbaked 9-inch pie crust. Bake at 425 degrees F for 10 minutes, then reduce to 350 degrees F & bake for 35-40 minutes longer; or until knife inserted slightly off center comes out clean, center will be wobbly. Serve with whipped cream.

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. Peanut Butter Pie

CUSTARD

2 cups milk
1/2 cup sugar
4 Tbls. cornstarch
2 egg yolks
1 Tbls. butter
1/2 tsp. salt
1 tsp. vanilla

Scald 1 1/2 c. of the milk in double-boiler. Combine sugar, salt, cornstarch in mixing bowl. Add remaining 1/2 c. milk to that mixture; pour into scalded milk. Cook (stirring) until thick. Slightly beat egg yolks. Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture & cook 2 minutes longer. Remove from heat & add butter & vanilla. Custard should be pretty thick. Chill well.

PEANUT BUTTER CRUMBS

2/3 cup confectioners sugar
1/3 cup peanut butter

Mix together until crumbly. Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust. Add chilled custard, top with whipped cream & remainder of peanut butter crumbs. .

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Candy Dish Pie

1/2 cup butter or margarine melted
1 cup sugar
1/2 cup all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butterscotch chips
1 unbaked pastry shell (9 inches)

In a mixing bowl, beat the butter, sugar, flour. eggs and vanilla until well blended. Stir in nuts and chips. Pour into pie shell. Bake at 325 F for 1 hour or until golden brown. Cool on a wire rack. Yield: 6-8 servings. .

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. Classic Pecan Pie

3 eggs slightly beaten
1 cup sugar
1 cup KARO light or dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1-1/4 cups pecans
1 unbaked (9-inch) pie crust

Preheat oven to 350 F. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

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Key Lime Pie

14 oz. sweetened condensed milk
4 egg yolks
3-4 oz. of lime juice

Combine milk and egg yolks at low speed. Slowly add juice, mixing well. Pour into a 9" graham cracker crust and refrigerate over night or if you prefer bake at 350'F for 12-15 minutes. Top with whipped cream or meringue.

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. Cherry Pie

4 cups pitted cherries
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 tsp. cinnamon
pastry for a double-crust 9-inch pie

Mix ingredients for filling. Place in pastry-lined pie pan. Put top crust on. Cut vent slits in top crust & flute edges. Brush with milk & sprinkle with sugar. Bake at 425'F for 25 minutes, reduce heat to 350'F & bake for 25-30 minutes more.

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. Strawberry Pie

1 cup sugar
1 cup water
6 tsp. cornstarch
3 oz. strawberry Jell-O
1 pint to 1 quart washed & hulled strawberries
1 9-inch baked & cooled pie shell

Bring sugar, water & cornstarch to a boil over medium high heat. Add Jell-O, stir until dissolved. Cool & then add strawberries. Refrigerate about 45 minutes or until it starts to congeal. Put in pie shell & cool completely. Top whip whipped cream or ice cream to serve. .

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. Tar Heel Pie

1 cup chocolate chips
1/2 cup melted butter
1 cup chopped pecans
1 tsp. vanilla
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1 9-inch unbaked pie shell

Pour warm butter over chocolate chips & stir. Blend remaining ingredients & stir into chocolate chip mixture. Pour into unbaked pie shell. Bake at 350 degrees F for 30-40 min. .

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Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 Tbls. cocoa
2 oz. red food coloring
1 tsp. vanilla
1 tsp. salt
1 cup buttermilk
2 1/2 cup sifted cake flour
1 1/2 tsp. baking soda
1 Tbls. vinegar

Cream shortening & sugar; add eggs. Make paste of cocoa & food coloring, add to creamed mixture & mix well. Add salt & vanilla to buttermilk. Alternately add buttermilk & flour into shortening mixture, mixing well. Mix baking soda to vinegar & fold gently into batter. DO NOT BEAT! Makes 3 layers. Bake at 350 degrees F for 20-30 minutes.

FROSTING

5 Tbls. flour
1 cup milk
1/2 lb. real butter
1 cup sugar
1 tsp. vanilla

Mix the flour & milk together in saucepan. Bring to a boil, stirring constantly. Boil until thick (keep stirring). Cool COMPLETELY!!!! (in fact in works the best to chill it) Cream butter, sugar & vanilla together. Add flour mixture & beat until thick enough to spread. .

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 Chocolate Mousse Cake

1 cup granulated sugar
2 cups butter
1 cup water
1 tsp. instant coffee, if desired
16 oz. semisweet chocolate, cut into pieces
8 eggs, slightly beaten
1/2 cup chilled whipping cream
1 Tbls. powdered sugar

Heat oven to 350 degrees. Grease springform pan. Heat sugar, butter, water, coffee (dry) and chocolate in saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Stir in eggs. Pour into springform pan. Bake until toothpick comes out of center clean, 45-50 minutes. Cool completely. Remove from pan; cover with plastic wrap and refrigerate until chilled, at least 4 hours. Beat cream and powdered sugar in chilled bowl until stiff. Garnish cake with cream and almonds if desired. Refrigerate any remaining cake. Please note that this cake is different from most Flourless cakes because you do not separated the eggs and add the whites whipped. It is therefore a denser, fudgier cake. .

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Mississippi Mud Cake

2 cups sugar
1 cup vegetable shortening
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups miniature marshmallows

Preheat oven to 325'F . Grease and flour 13x9x2 inch baking pan; set aside . Cream sugar and shortening with electric mixer in mixing bowl until light and fluffy. Add eggs; beat at low speed until well blended. Combine flour, cocoa, and salt in separate bowl. Add to creamed mixture; blend well. Stir in vanilla nuts. Pour into prepared pan. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Remove from oven. Sprinkle marshmallows evenly over top. Return to oven 10 minutes, or until marshmallows are melted. Cool in pan on rack. Frost with Mississippi Mud Icing (below). Chill before cutting into squares .

Mississippi Mud Icing

4 1/2 cups (16 oz.) powdered sugar
1/3 cup cocoa
1 cup butter or margarine, melted
1/2 cup evaporated milk
1 tsp. vanilla
1/2 cup chopped nuts

Combine powdered sugar and cocoa in small mixing bowl. Add butter; blend well. Add milk and vanilla; beat with mixer until smooth. Stir in nuts. 

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German Chocolate Cake

1/2 cup boiling water
4 oz. sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar & butter in large mixing bowl until light & fluffy. Beat in eggs yolk, one at a time. Beat in chocolate & vanilla on low speed. Mix in flour, baking soda & salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool & top with Coconut-Pecan Frosting. .

COCONUT PECAN FROSTING:

1 cup sugar
1/2 cup margarine or butter
1 cup evaporated milk
1 tsp. vanilla
3 egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecans

Mix sugar, butter, milk, vanilla & egg yolks in saucepan. Cook over med. heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut & pecans. Beat until spreading consistency. .

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.   Zucchini Cupcakes  

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen . .

 

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Peanut Butter Chocolate Cake

2 cups flour
2 cups sugar
2/3 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
2/3 cup oil
1 tsp. vanilla
1 cup brewed coffee, cooled

Frosting:
3 oz. creamed cheese, softened
1/4 cup peanut butter
2 cups powdered sugar
2 Tbls. milk
1/2 tsp. vanilla extract

Method for cake;
Combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee. Pour into greased 13x9" pan. Bake at 350 degrees F 35-40 minutes.
Method for Frosting;
Beat cream cheese and peanut butter. Beat in sugar, milk and vanilla. Spread over cake and sprinkle with mini chocolate chips. Store in refrigerator.

 

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Hot Fudge Pudding Cake

1 1/4 cup granulated sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1 1/4 cups hot water
Whipped topping

Heat oven to 350F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings

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