7 Up Cake

1 1/2 cup flour
3 cups sugar
5 eggs
3 cups flour
2 Tablespoons lemon extract
3/4 cups 7-up
Bundt pan

Preheat oven to 325F
Cream sugar and butter together.
Beat until light and fluffy
Add eggs one at a time
Beat well
Add flour
Beat in lemon extract and 7 Up until foamy
Pour into greased and floured bundt pan
Bake at 325F for 1 hour 15-25 minutes
Sprinkle confectioners sugar on top

Black Magic Cake - great for birthdays

1 3/4 cups flour
2 cups sugar
3/34 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong coffee
1 cup buttermilk/sourmilk
    - you can make by adding 1 Tablespoon vinegar to 1 cup milk)
1/2 cups vegetable oil
1 teaspoon vanilla
9x13 pan or 2 8" pans

Preheat oven to 350F
Beat ingredients together in medium bowl for 2 minutes until batter is skinny and smooth
Pour into cake pan/pans
Bake at 350F
    9x13 pan - 40 minutes
    2 8" pans - 35-40 minutes
Remove from oven and let cool completely
Top with Luscious Chocolate Frosting

Chocolate Cookies with Cherries and Frosting

Cookie Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Jar Maraschino cherries

Icing Ingredients:
1 cup chocolate chips
1/2 cup sweetened condensed milk
1/4 teaspoon salt
1 1/2 teaspoon Maraschino cherry juice

Preheat oven to 350F
Mix cookie ingredients and shape into balls and press into center
Put 1/2 Maraschino cherry in center of each spoonful of chocolate cookie and press down
Place on cookie sheet
Make icing by mixing icing ingredients
Spoon icing on top of cherry and partially flattened cookie
Bake at 350F for 8-10 minutes
Remove from oven and let stand 10 minutes
Remove from cookie sheet and cool

Chocolate Pudding

1 cup sugar
2 TBS cornstarch
1/3 cup cocoa
1/2 tsp salt
2 cups milk ( Preferably not skim, whole is better, but low fat works, too.)
2 egg yolks, slightly beaten in a little bowl and set aside
2 tsp butter
1 tsp vanilla

1. Mix sugar, cornstarch, cocoa and salt in a small saucepan.
2. Gradually stir in milk - don't just dump it in
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
4. Boil 1 minute and remove from heat.
5. Gradually, stir at least half the hot mixture into bowl with slightly beaten egg yolks
6. Blend hot mixture with the yolks into saucepan
7. Boil 1 minute more, stirring constantly
8. Remove from heat
9. blend in butter and vanilla
10. Pour into dessert dishes and cool.  Serve with fresh whipped cream.

Coconut Custard Pie - Self Crusting
and Super Easy!

4 eggs
6 TBS butter, softened
1/2 cup flour
2 cups milk ( I used low fat, use anything you like)
1 tsp vanilla
1 cup coconut flakes (I used Baker's Coconut)
3/4 cups sugar

1. Mix everything except the coconut.  (You can use a blender, Magic Bullet, mixer, it
doesn't matter).
2. Pour batter into greased 10" Pie Dish
3. Bake at 350F for 50-60 minutes.  It makes it's own crust.  I love that!

Coconut Macaroons

1-1/3 cups flaked coconut
1/3 cup sugar
2 TBS all-purpose flour
1/8 tsp salt
2 egg whites
1/2 tsp vanilla extract                                             
  1. Preheat oven to 325F
  2. In a small bowl, combine the coconut, sugar, flour and salt.
  3. Stir in egg whites and vanilla; mix well.
  4. Drop by rounded teaspoonfuls onto greased baking sheets.
  5. Bake at 325° for 18-20 minutes or until golden brown.
  6. Cool on a wire rack. Yield: about 1-1/2 dozen.

Congo Squares

2/3 cup shortening
1 lb. package brown sugar
3 eggs
2 3/4 cup flour
1 teaspoon salt
2 1/2 teaspoon baking powder
12 oz. package chocolate chips

Mix 2/3 cup shortening, 1 lb. package brown sugar.  Add 3 eggs.  Beat.  Add 2 3/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, package of chocolate chips.  Mix.
Grease 9x13 pan.
Bake 350F for 25-30 minutes.

Dinette Cake

1 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
1 teaspoon vanilla
1 egg

Heat oven to 350F
Grease and flour 9x9 square pan
Mix together dry ingredients
Add shortening, milk and vanilla
Beat with mixer 2 minutes on medium or 300 vigorous strokes by hand
Scrape sides and bottom constantly, add eggs and beat for 2 more minutes
Pour into pan
Bake 350F for 25-30 minutes
Frost as desired

Easy Fudge

3 cups sugar
1 1/2 sticks butter
1 5 oz. can evaporated milk
1 bags (12 oz. size) chocolate chips or 12 oz. Baker's semi-sweet chocolate
7  oz. jar marshmallow cream
1 teaspoon vanilla

Heat sugar, butter, evaporated milk to a rolling boil on medium heat, stirring constantly.
Let simmer for 4-5 minutes.
Remove from heat and stir in chocolate, marshmallow and vanilla

Let cool and refrigerate for delicious, easy fudge.

Filled Cupcakes


1 package 2-layer size chocolate cake mix (or make your own cake mix)
8 oz. package cream cheese, softened
1/3 cup sugar
1 egg
dash salt
6 oz. semi-sweet chocolate chips

Mix cake according to directions.  Fill paper baking cups in muffin pan 2/3 full.  Cream the cheese with sugar.  Beat in egg and salt.  Stir in chocolate chips.  drop one rounded teaspoon cheese mix into each cupcake.  Bake as package directs.  Makes approximately 30 cupcakes.

Funnel Cake

3 large eggs
3 Tablespoons sugar
1 cup milk
1 3/4 cup unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon vanilla
cooking oil
Confectioners sugar

Beat eggs in large bowl until frothy.
Blend in sugar, then milk.
Add flour a little at a time, keeping mixture smooth
blend in baking powder, salt and vanilla
(If using blender, blend at medium speed 4-5 minutes, or 200 strokes if mixing by hand)
Carefully pour batter into funnel can or pitcher.
In large frying pan or skillet, preferably iron, pour enough cooking oil to cover the bottom about 1/2 inch deep
Heat to just short of smoking (about 375F)
Pour batter into oil through funnel
It should pour in a thin stream
move funnel around to form circle, star or pattern of choice
Do not fill entire bottom of pan
Cook 30 seconds
turn with tongs or cake turner
Cook 30 seconds more
Remove and place on absorbent surface
Sprinkle confectioners sugar on top

Gingerbread Cookies 

6 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup unsalted butter (but I never bother with the unsalted part)
1 cup dark brown sugar
4 tsp ground ginger
4 tsp ground cinnamon
1.5 tsp ground cloves
1 tsp black pepper
1.5 tsp salt
2 large eggs
 1.5 cups molasses

Preheat oven to 350F
Mix flour, baking soda, baking powder together and set aside
Mix butter and brown sugar until fluffy (use electric mixer)
Add in spices and salt
Beat in eggs and molasses
Mix in the set aside mixed flour, baking soda and baking powder and mix until combined
Divide dough in thirds, wrap in plastic and cool for at least an hour
Sprinkle flour on flat, hard surface and roll out dough until about 1/8 inch thick
Cut dough in shapes
Place on non-greased cookie sheet
Re-cool for about 15-30 minutes
Bake at 350F for 13-15 minutes or until firm

Merry Christmas!!!

Graham Cracker Crust

1 package graham crackers
6 Tablespoons butter
1/4 cup sugar

Preheat oven to 350F
Mix ingredients together and press into bottom of greased pie pan
Bake at 350F for 8-10 minutes

Healthy Peanut Butter Chocolate Chip Oatmeal Cookies

2/3 cups Oatmeal
1 teaspoon baking soda
1 cup peanut butter
1/2 to 2/3 cups brown sugar
2 eggs
1 teaspoon vanilla
2/3 cups milk chocolate chips

Preheat oven to 350F
Mix together oatmeal and baking soda and set aside
In another bowl, mix eggs, vanilla, peanut butter, brown sugar and chips.

Bake at 350F for 11 minutes

Irish Potatoes (Happy St. Patty's Day)

1/2 lb. butter
2 Tablespoons water
1 1-lb. box 10X sugar (confectioner's)
1 teaspoon vanilla
1 cup coconut
1. Melt butter in saucepan and add water
2. Add sugar, vanilla and coconut
3. Stir and let cool slightly
4. Hand roll into bite size pieces
5. Roll in cinnamon
6. Store in airtight container
Makes 4 dozen 

Isabel's Chocolate Biscoti

1 box brownie mix
1 cup flour
2 eggs
1 stick of softened butter
Chocolate Chips, nuts or add ins

1. Preheat oven to 350F
2. Mix everything together. You might need to use your hands
3. On cookie sheet with parchment paper, scoop out dough and shape into two slightly
     flattened logs
4. Bake for 30-35 minutes or until firm to the touch. Let cool for about 10 minutes
     and cut into 3/4 inch pieces with a serrated knife
5. Place back on cookie sheet with new piece of parchment paper.  Bake for another
     10 minutes.  Turn off oven and leave in oven for about 25-30 minutes until they
     dry out.
6.  Let cool and drizzle with or dip in melted chocolate.  Enjoy.

Ivin's Spiced Wafers
8 tablespoons (1 stick) unsalted butter
3 tablespoons coconut oil, melted
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Using a mixer, cream the butter, coconut oil and sugar on medium speed for a few minutes until light and fluffy. Beat in the egg and molasses. Add all the remaining ingredients and blend well. 

Drop the dough in 1-tablespoon-sized scoops on to a parchment-lined baking sheet (don't skip the parchment or you run a great risk of burning the bottoms) -- these cookies spread, so give them a decent amount of room. Bake for 13-16 minutes, letting them cook as long as you can without burning the edges (they will turn quite brown). Seriously: you want them as brown yet unburned as possible for maximum crunchiness.

Remove from oven and cool on the pan for 5 minutes, then transfer to wire racks to cool completely. 

Krispies - chocolate, peanut butter

1 cup semi-sweet chocolate chips
1/3 cup peanut butter
4 cups cocoa crispies or rice crispies

Melt chocolate chips and peanut butter over low heat or in microwave.  Stir well and do not burn.  Remove from heat and add rice crispies a little at a time until blended.  Press into lightly greased 9x9x2 pan.  Cool until firm.

Lemon Tea Cakes

1 1/2 cups unsalted butter, softened
8 oz. cream cheese
2 1/4 cups granulated sugar
5 eggs
3 Tablespoons lemon juice
2 teaspoons lemon extract
1 1/2 teaspoon grated lemon peel
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 (12) muffin pans
Glaze ingredients:
2 1/2 cups 10x sugar (confectioners)
1/3 cup milk
1 3/4 teaspoon lemon extract
preheat oven to 325F
1. With mixer on medium speed, beat butter, cream cheese and sugar until fluffy
2. Add eggs 1 at a time, beating well after each, and mix in lemon juice, extract and peel
3. On low speed, beat in flour, baking powder and salt
4. Put into cupcake pan and bake at 325 for 23-25 minutes
5. Cool for 10 minutes
Glaze Directions:
1. In medium bowl, blend all ingredients until smooth
6. Dip top of cake into glaze and place on waxed paper to dry

Luscious Chocolate Frosting

1 1/4 cup sugar
1 cup evaporated milk or heavy cream (I usually use heavy cream)
4 squares semisweet chocolate (I substitute cocoa - about 13 Tablespoons)
1/2 cup butter
1 teaspoon vanilla

Bring sugar and milk to boil and simmer 6 minutes without stirring
Remove from heat
Add chocolate, butter, vanilla and stir
Chill one hour
Beat until fluffy

MB's Carrot Cake

Ingredients for cake:
1 cup sweet butter (which I never have on hand, so go ahead and use lightly salted butter if that's what you have)
    *note for Becky: do not substitute olive oil :)
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
2 1/2 cups flour
1/2  teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon powdered cloves
2 teaspoons baking soda
2 teaspoons vanilla
2 1/2 cup grated raw carrots
20 oz. can crushed pineapple, drained
    -reserve juice
1 1/2 cup pecans, finely chopped
1 cup raisins

Preheat oven to 325F.
Grease 9" angel food cake pan or 2 cake pans
Cream butter with sugars and eggs
Sift together flour, salt, cinnamon, nutmeg, cloves, soda
Gradually add to butter-egg mixture
Add vanilla, carrots, pineapple, pecans, raisins
Pour into pan and bake 1 hour, 15 minutes
Remove from oven
Let rest at least 10 minutes
Remove from pan and cool completely

Serve with cream cheese icing recipe

MB's Carrot Cake Cream Cheese Icing

8 oz. softened butter
8 oz. cream cheese
3 cups powdered sugar (confectioners)
1 teaspoon vanilla

Cream 8 oz. softened butter together with 8 oz. cream cheese
Sift in 3 cups powdered sugar
Beat til smooth
Add 1 teaspoon vanilla
Spread on top of MB's Carrot Cake or anything of your choice

MB's Carrot Cake Filling

2 cups sugar
6 Tablespoons flour
1 teaspoon salt
2 cups heavy cream
8 oz. softened butter
8 oz. softened cream cheese

In heavy saucepan, combine sugar, flour and salt.
Gradually stir in heavy cream.
Work in butter.
Cook over low heat, stirring often.
Simmer 20-30 minutes until mixture turns a golden brown.
Remove pan from heat
Let cool to lukewarm
Add vanilla and pecans and cool completely

Put filling between cake layers


2 egg whites
1 small package of chocolate chips
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 250F (this is not a typo - it's 250)
Beat egg whites stiff.
Add sugar gradually.
fold in chocolate chips and vanilla.
Bake at 250F for 30-35 minutes on ungreased cookie sheet

Mom's Brownies


1/2 cup shortening
1 cup sugar
2 eggs
2 squares baking chocolate or 3 lg Tablespoons of cocoa
1/2 cup flour
few grains salt
1 cup chopped nuts (optional)
1/2 teaspoon vanilla


Cream together shortening and sugar.  Beat eggs, add.  Add remaining ingredients and mix.
Pour into 8x8x2 pan.
Bake at 350F for 30 minutes.

No Cook Cookies


2 cups sugar
1/2 cup butter
1/2 cup milk
2 squares chocolate or 5 Tablespoons cocoa
1 teaspoon vanilla
1 teaspoon salt

After boiling...
3 cups quick oats
1 cup coconut
1/2 cup nuts (optional)

Bring above (except oats) to boil and pour over 3 cups quick oats, coconut and nuts.
Drop by teaspoons on wax paper
Let cool

Peach Upside Down Cake

4 Fresh Peaches, peeled and sliced
1/2 cup butter
1 egg
1.5 cup flour
1/2 cup sugar
1/2 cup brown sugar
1.5 teaspoons baking powder
2 Tablespoons Lemon Juice
1/2 cup apple sauce

1. Preheat oven to 350F
2. Melt 1/4 cup butter and pour into 8"x8" square pan
3. Arrange peach slices in bottom of pan
4. In separate bowl, mix together 1/4 cup butter, egg, sugar, and brown sugar until creamy.
5. Add in flour, baking soda, lemon juice and apple sauce and mix together into cake batter.
6. Pour batter over peaches and bake at 350F for 40 minutes.

Peanut Butter Cookies

From:  Kathy Carl
3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoons salt
3/4 teaspoons baking soda
preheat oven to 375F
1. combine peanut butter, crisco, brown sugar, milk and vanilla in large bowl
2. Beat at medium speed until well blended
3. Add egg and beat just until blended
4. combine dry ingredients and add to creamed mix at low speed.
5. Mix just until blended
6. Place 2" apart on ungreased cookie sheet
7. Use fork to flatten and make criss cross pattern with tines of fork on top of cookie
8. Bake at 375 for 7-8 minutes
Makes 3 dozen

Italian Cookies, Soft and Iced

Cookie Ingredients:
1/2 lb butter (2 sticks)
2 eggs
1 c sugar
4 c flour
2 TBL baking powder
2 TBL vanilla extract

Glaze Ingredients:
1 3/4 c powdered 10X sugar
2-3 Tbsp Milk
1 tsp Vanilla

1. Preheat oven to 350F and line baking sheets with parchment paper
2. In large bowl, beat together eggs, sugar, extract and baking powder
3. Add vegetable oil, milk, then flour a little at a time, until combined.
4. Pinch off walnut-sized pieces of dough and roll smooth between your palms.
     Flour your hands if the dough is too sticky.  Arrange balls of dough 2 inches
     apart on baking sheets (about 30)
5. Bake for 10-12 minutes, or until bottoms of the cookies are light, golden brown and the
     tops are still pale.
6. Remove from the oven and transfer to wire rack to cool.

Make Glaze
1. Combine glaze ingredients and beat until smooth, thick and runny.
2. Dip the tops of the cooled cookies in the glaze and return to wire rack.  Glaze will drip.
4. Decorate with sprinkles

Sugar Cookies

2 cups sifted all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 egg, beaten
2 Tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon extract (if you like)
preheat oven to 375F
1. Sift first four ingredients together
2. Cream butter and sugar together
3. Blend in egg, milk, and vanilla (and lemon extract, if you want)
4. Blend in dry ingredients
5. Chill in refrigerator 2 hours
6. Roll 1/8 inch thick on lightly floured board
7. Cut into desired shapes with cookie cutters
8. Bake at 375F for 10-12 minutes
Makes 5 dozen cookies

White Chocolate Macadamia Nut Chewy Lemon Cookies

1 1/3 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter, room temperature
1 c sugar
1 large egg
1 tsp vanilla extract
3/4 c white chocolate chip morsels
3/4 c coarsely chopped, toasted macadamia nuts
1 Tbsp lemon juice
Lemon zest

preheat oven to 325F
prepare cookie sheets by lining with parchment paper

1. In medium bowl, whisk together flour, baking soda and salt
2. In large bowl, cream butter and sugar together until fluffy
3. Blend egg, vanilla and lemon in butter and sugar mixture
4. With mixer on low, blend in dry ingredients
5. Fold in white chocolate and nuts
6. Shape dough into 1 1/2 inch balls and place on prepared baking sheet
leaving room for cookies to spread
8. Bake at 325F for 15-18 minutes.  Cookies will be golden at edges and pale gold on top
Cool on baking sheets for 4-6 minutes and transfer to wire racks to cool completely

Makes about 20 cookies

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