Peanut Butter Cookie August 4, 2008

Ingredients:

2 cups sifted flour

1 ½ teaspoon baking powder

½ teaspoon salt

2 tablespoon shortening

½ cup peanut butter

1 cup sugar

1 egg

1 teaspoon vanilla

¼ cup milk

½ cup peanuts, chopped

 

 

Directions:

Sift flour, balking power, and salt together. Cream shortening and peanut butter together. Beat in other ingredients one at a time. Stir in flour mixture, blending well. Chill. Roll out to ½ -inch thickness on slightly floured board. Cut with cookie cutter. Place on ungreased baking sheet. Sprinkle with peanuts. Bake in moderate over (350 F) 12 to 15 minutes

 

 

BROWNIES July 31, 2008

Ingredients:

1 cup sugar

1 ½ tablespoons cocoa

¼ cup butter, melted

1 egg

1 teaspoon vanilla

½ cup flour

½ cup chopped walnuts

 

Directions:

Cream sugar, cocoa, and butter together and add other ingredients, mixing well. Spread dough in shallow, greased and floured pan. Bake in a moderate over (350 F) 30 minutes. Turn out and cut into pieces while warm

 

 

Chocolate Chip Cookies July 31, 2008

Ingredients:

1 8-ounce package semisweet chocolate

½ cup shortening

¼ cup brown sugar

½ cup white sugar

1 beaten egg

1 cup flour

½ teaspoon salt

½ teaspoon soda

½ cup broken nut meats

1 teaspoon vanilla

 

 

Directions:

Cut each square of chocolate into 4 pieces. Cream shortening. Add sugars gradually while creaming until light and fluffy. Add egg and mix well. Sift once. Measure. Sift again with salt and soda. Combine mixtures thoroughly. Add chocolate, nut meats, and vanilla. Drop from teaspoon on greased baking sheet. Bake in moderate oven (375 F) 10 to 12 minutes.

 

GINGER COOKIES July 25, 2008

Ingredients:

½ cup of shortening

½ cup molasses

½ cup sugar

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon ginger

1 beaten egg

½ cup chopped nuts

2 ½ cups flour

½ teaspoon baking powder

2/3 teaspoon salt

 

Directions:

Cream shortening, molasses, sugar, nutmeg, cinnamon, and ginger together. Mix well and bring slowly to boiling point. Cool. Add egg and nuts, combining well. Sift flour, baking powder, and salt together and add to first mixture. Mix thoroughly. Shape into a roll about 2 ½ inches in diameter. Roll in was paper and store in refrigerator. Slice and bake in moderately hot oven (375 F). 12 minutes.

OATMEAL COOKIES July 25, 2008

ngredients:

1 ½ cups flour

2 teaspoons baking powder

½ teaspoons salt

½ cup shortening

1 cup sugar

1 egg, well beaten

½ cup of milk

1 ½ cups uncooked oatmeal

¾ cup raisins

1 ½ tbs. grated orange rind

 

 

Directions:

Sift together flour, baking powder and salt; cream shortening and sugar until light. Combine egg and milk; add alternately with oatmeal. Stir in raisins, orange rind, and dry ingredients. Drop from teaspoon onto greased cookie sheets; bake in moderate over (375 degrees) about 12 minutes

Sugar Cookies July 25, 2008

Ingredients:

2/3 cup of shortening

1 ¼  cups sugar

2 eggs

3 cups flour

1 ½  teaspoons salt

2 teaspoons baking powder

grated rind 1 orange

1 tablespoon orange juice

 

 

Directions:

Cream shortening, sugar, and eggs together until light and foamy. Sift flour, salt, and baking powder together and add to first mixture. Add orange rind and juice. Mix until smooth. Chill. Roll to 1/4 -inch thickness, on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake in moderate over (350 F.) 12 to 15 minutes.

 

CARROT CAKE June 23, 2008

CARROT CAKE

  

Ingredients

2 cups of all-purpose flour

2 teaspoons of baking powder

2 teaspoon of baking soda
½  teaspoon of salt

¾ teaspoon of ground ginger

½  teaspoon of ground all spices

1 cup of vegetable oil or light olive oil

4 eggs

1 cup of granulated sugar

½ cup of fresh orange juice

1 teaspoon of vanilla

2cups of shredded carrots
2 cups of chopped walnuts
Toasted cream cheese icing

 

DIRECTIONS:

Heat oven to 350 degrees. Grease and flour at 13×9x2-inch baking pan. Sift flour, bak­ing powder, baking soda, salt, cinnamon, ginger and all spice onto a sheet of waxed paper. Beat oil, eggs, granulated sugar and brown sugar in a larger bowl on medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed just until blended. Stir in carrots and walnuts until combined. Scrape onto prepared pan. Bake in heated 350 degrees oven for 45 to 50 minutes. Cool completely in pan on a wire rack. Spread with cream cheese icing into 16 squares and serve.

 

 

CRANBERRY UPSIDE DOWN CAKE June 23, 2008

CRANBERRY UPSIDE DOWN CAKE

 

Ingredients

2 1 -pound cans of cranberry sauce (4 cups)

3 tablespoons of butter or margarine

1 package of yellow cake mix

 

DIRECTIONS:

Break up the cranberry sauce in a buttered 13×9x2-inch baking dish. Spread sauce over bottom. Dot with butter. Prepare baiter from cake mix according to package directions; pour evenly over sauce. Bake for 350 degrees, for 35 minutes or until done. Cut in squares, turning each upside down as you place it on your plate.

 

 

 

 

 

LEMON POUND CAKE June 23, 2008

LEMON POUND CAKE

  

Ingredients:

2 14 Cups (4 sticks) of unsalted butter 2 14 cups of sugar

9 eggs (at room temperature)

1 teaspoon of lemon extract

1 -14 teaspoons of grated lemon rind

3 cups of all-purpose flour

1 tablespoon of baking powder

14 teaspoon of salt

1 quart of strawberries hulled and sliced

 

DIRECTIONS:

Heat oven to 350 degrees. Butter and flour a 10-inch tube pan. Tap out excess flour. Beat butter in a larger bowl until creamy. Beat in sugar until light and fluffy. Add eggs one at a time. Beat lemon extract and rind. Combine flour, baking powder and salt in a small bowl. Gradually beat into butter mix­ture and beat on medium speed for 3 min­utes or until thick and creamy. Pour into pre­pared pan. Bake in heated oven at 350 degrees for 30 minutes. Lower oven temper­ature to 300 degrees and bake 50 minutes more. Let cool in pan on wire rack for 15 minutes. Turn cake out onto rock to cool. Serve with strawberries.

 

 

SPICE LAYER CAKE June 20, 2008

SPICE LAYER CAKE

 

Ingredients:

3/4 cups of shortening

2 1/4 cups of sifted cake flour
1 cup of granulated sugar

1 teaspoon of baking powder

1 teaspoon of salt

1 teaspoon of soda

3/4 to 1 teaspoon of cinnamon

3/4 to 1 teaspoon of cloves

3/4 cup of brown sugar

1 cup of buttermilk

3 eggs

DIRECTIONS:

Stir shortening to soften. Sift in flour; granulate sugar, baking powder, salt, soda and spices. Add brown sugar and butter milk. Mix till all flour is dampened. Beat vigorously for 2 minutes, add eggs; beat for 2 more minutes. Bake in 2 paper-lined 9/1 ^]A – inch round pans at 35o degrees for 35 minutes.

TOMMIES NEW YORK CHEESE CAKE June 19, 2008

TOMMIES NEW YORK CHEESE CAKE

 

Tommies Cheese Cake

Ingredients:

CRUST

10 whole chocolate graham crackers, finely

crushed (1 ‘/ cups) 14 cups of ground pecans 4 tablespoons of sugar 14 teaspoons of ground cinnamon 7 tablespoons of unsalted butter

(at room temperature)

Filling

4 packages of 8- ounce cream cheese

(at room temperature) 1 Vt cup of sugar 4 eggs 1 tablespoon of fresh lemon juice

1 tablespoon of vanilla

 

        DIRECTIONS:

Prepare crust. Place graham cracker crumbs in a medium size bowl. Add pecans, sugar and cinnamon. Stir to mix well. Add butter and mix until well blended. Scatter crumbs mixture over bottom of 9-inch spring form pan. Press mixture evenly over bottom and vanilla. Beat until blended; pour cheese fill­ing evenly into crust. Bake cheesecake in heated oven at 350 degrees over 50 to 60 minutes. Remove pan to wire rack to cool completely. Refrigerate at least 10 hours before serving. Remove sides of pan and cut cake into wedges.

 

 

MARVELOUS TASTING RED CHERRY PIE June 17, 2008

RED CHERRY PIE

INGREDIENTS

³/4 cup of juice from cherries % cup of sugar

1 ‘/2 tablespoon of quick cooking tapioca

2 ‘/2 cups of drained canned pitted tart red cherries few drops of red food coloring

1 tablespoon of margarine or butter (2) 9-inch pastry shells

DIRECTIONS:

Combine juice, sugar, tapioca, cherries and food coloring. Add a dash of salt. Let stand for 20 minutes. Line 9-inch pie plate with pastry shell, fill with cherry mixture. Adjust lattice crust, crimp edges very high. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake for about 30 more minutes. Let cool.

MARVELOUS TASTING PEACH PIE June 17, 2008

PEACH PIE 

INGREDIENTS

5 cups of sliced peaches

2 tablespoons of butter or margarine
(2) 9-inch pie shells

3 tablespoons of enriched flour
dash of salt

A teaspoon of nutmeg or cinnamon

DIRECTIONS:

Line 9-inch pie plate with pastry shell. Combine sugar, flour, dash of salt and spices to peaches. Mix lightly. Fill pie shell with mixture and dot with butter. (Sprinkle with extra nutmeg or cinnamon again if desired). Add top shell and adjust crust edges. Bake for 40-45 minutes at 400°.

 

MARVELOUS TASTING BLUEBERRY PIE June 11, 2008

BLUEBERRY PIE

INGREDIENTS

3  cups of fresh berries
% to 1 cup of sugar

4  tablespoons of flour

2 tablespoons of butter or mar­garine

2 pastry shells

2 tablespoons of cornstarch dash of salt

DIRECTIONS:

Line 9-inch pie plate with pastry shell. Combine berries, sugar, cornstarch and flour, add dash of salt. Pour mixture into pie shell, dot with butter. Adjust top crust, pok­ing holes in center with fork. Bake at 400° for 40 to 50 minutes until done. Cool. Enjoy! 

 

MARVELOUS TASTING SOUTHERN PECAN PIE June 10, 2008

Nuts and fruit make for pastries that are the perfect ending to your favorite summer meal. 

 

SOUTHERN PECAN PIE

 

INGREDIENTS

3 eggs

2 cups of sugar

dash of salt

1 cup of dark corn syrup

A cup of melted butter or margarine 1 cup of pecan halves (1) 9-inch unbaked pastry shell

DIRECTIONS:

Thoroughly beat eggs, cutting in sugar, salt, corn syrup and melted butter. Add pecans. Pour mixture into unbaked pastry shell. Bake in oven at 350° for 50 minutes or until knife inserted halfway between the outside and center of filling comes out clean. Cool pie before serving.