Prep: 20 min - Bake 12 min - Batch makes 3 dozen
¾ cup shortening 1 cup plus 2 Tbsp sugar, divided
1 large egg
¼ cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. salt
1. Preheat oven to 350 degrees. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
2. Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.
Per cookie: 92 cal., 4 g. fat (1g sat. fat) 5 mg chol., 106 mg sod., 13 g carb. (7g sugars, 0 fiber), 1 g. pro.
Ginger Snaps are Oscar's favorite cookies. I've tried lots of recipes over the years, but this one is by far the best!!
Makes 15 servings. Prep 25 min. Bake 28 min. Cool 20 min.
4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16 ounce) package pound cake mix, divided
Pinch of orange food coloring power (optional)
1 (8 ounce) container sour cream
1/2 cup milk
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds
Glaze
BEAT cream cheese, apricot preserves, 1 tablespoon cake mix, and if desired orange food coloring just until blended; set mixture aside.
BEAT sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium and beat 3 more minutes.
POUR into a lightly greased 13 x 9 inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.
BAKE at 350 for 25-28 minutes or until golden.
COOL on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.
Glaze: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1-2 tablespoon milk until smooth (add additional milk if needed)
When I make mind I don't use the 13 x 9 pan the recipe calls for. I make a double batch and make 4 - 8 x 8 disposable pans and freeze them up. I can use them when company visits or for a friend. These freeze great. The hardest part is finding the boxed pound cake mix. It used to be easy to find, but lately - not so much.
1 cup Vanilla Wafer crumbs
¼ cup melted butter
2 lbs cream cheese (room temp)
1 cup sour cream (room temp)
10 oz. goat cheese (room temp)
3 egg yolks
2 whole eggs
1 ½ cups sugar
1 1/2 tsp. vanilla extract
1 tbs. lime juice
Preheat oven to 300 degrees. Mix crumbs and butter in bowl. Press mixture into spring form cake pan. Cook for 10 min. at 300 degrees. Remove and cool. Place cream cheese in a blender and begin to mix. Add sour cream and goat cheese and continue to mix until light and fluffy, scraping often. Add sugar, vanilla and lime juice and mix until blended. Add eggs slowly until incorporated.
Turn oven down to 250 degrees. Pour mixture onto cake pan and place in pan with a towel . Add boiling water. Cook for 45 min., rotate and cook for another 45 min. Turn off oven and let sit for 1 hr.
Hands on Time: 10 min
Total Time: 60 min
Serves: 4
4 apples, peeled, cored and sliced
1 Tbsp. butter, cut into small pieces
1 Tbsp maple syrup
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 cup apple juice
Preheat over to 375 degrees. Coat baking dish with nonstick cooking spray.
Create overlapping rows of apple slices in prepared baking dish. Dot the top with butter. Drizzle with maple syrup, and dust with cinnamon and cardamom. Pour apple juice into baking dish and cover tightly with foil
Bank 30 minutes. Remove foil and bake another 10 minutes. Serve immediately, refrigerating any leftovers.
Makes about 7 dozen cookies
Ingredients:
1 cup soft butter
1 cup sugar
1 cup molasses
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon each ground cloves, ginger and cinnamon
½ teaspoon black pepper
3 ½ cups sifted all purpose flower (I don’t sift mine)
Confectioner’s sugar
1. In a large bowl, cream butter with sugar and molasses. Mix remaining ingredients and blend into butter mixture. Shape into 1-inch balls and place 1 ½ inches apart on greased baking sheets.
2. Bake in a preheated 350 degree oven for 12 to 15 minutes or until firm to the touch (I like mine a little softer than firm). Roll while warm in confectioners’ sugar. Cool on racks, then roll in sugar again. Store in an air tight container in a cool dry place.
1 cup real butter, room temperature
1/2 cup shortening
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp baking powder
Cream the butter and shortening. Slowly add sugar and continue beating until perfectly smooth. Add the eggs, one at a time beating until well blended. Add cake flour a little at a time Slowly add milk, then the flavorings. Add baking powder last, sprinkling slowly as you beat the batter in mixture. Grease and flour a large tube bundt pan with spray. Pour cake batter into greased pan and place in the oven. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes, depending on your oven. Do not over bake. Cook plate and invert to cake plate.
I have baked this cake every winter for many years. I'm not sure where I saw the recipe, but in my 3-ring binder it's cut out from some article I saw and it does have the name of the lady whose recipe this was: Margaret Goldfinch. Thank you Margaret for years of mouthwatering enjoyment.
1 3/4 CUP BOILING WATER
1 CUP UNCOOKED OATMEAL
1 C. SUGAR
1 C. LIGHTLY PACKED BROWN SUGAR
1 STICK MARGARINE
2 EGGS
1 3/4 C. FLOUR
1 TSP SODA
1 TBS COCOA
1 - 12 OZ PKG (2 CUPS) CHOCOLATE CHIPS
3/4 CUP SLIVERED ALMONDS
1/4 TSP SALT
Pour water over oatmeal - let stand 10 minutes. Add sugar and margarine; still until melted. Add eggs, mix well. Sift flour, soda, salt and cocoa. Add flour mixture to sugars and mix. Mix 1 c chocolate chips into batter, pour into greased and floured pan. Sprinkle with nuts and 1 c chips. Bake 40 min at 350 degrees.
It was only about 4 years ago that I was introduced to this recipe. One of my new friends, Carol, served it to our sewing bee gathering. She shared the recipe that says she got it from Carolee Williams. I love sharing recipes. This one is easy and delicious. Watch out - you can't eat just one piece.
Makes 5 1/2 dozen
1 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
Beat shortening and 1 1/2 cups sugar at medium speed with an electric mixer until fluffy. Add eggs and flavoring, beating until blended.
Combine flour, baking powder, and sale, gradually add to shortening mixture, beating well. Cover and chill dough.
Shape dough into 1 inch balls, roll in sugar. Place on ungreased baking sheets.
Bake at 350 degrees for 8 to 9 minutes or until barely golden. Cool 2 minutes on baking sheets; remove to wire racks to cool completely.
My husband loves these cookies. They aren't the usual sugar cookie, because they have a bit of a soft center, if cooked just right. Nothings beats a great sugar cookie. This recipe cam e from the book by Southern Living, Incredible Cookies.
1 1/2 c. rice chex cereal
1 1/2 c. corn chex cereal
3 c. cheerios
2 c. small pretzels
2 c. nuts - Planter's select mix
1 regular size bag of M&M's (green and red)
1 lb. white chocolate discs
Mix together the above ingredients.
Melt 1 lb. white chocolate discs; pour over above ingredients and mix
spread mixture on wax paper and let harden.
During the holidays, we always need a little treat to bring to a hostess. This is great. It's also a great thing to have in small bowls on the table while we play cards/games with friends and family.
It's titled Melissa's Cereal, because years ago in one of the law offices I worked in we did a gift exchange and this is what Melissa shared. It is a gift that has kept on giving. If you give it as a gift, it's a nice idea to include the recipe. P.S. I hate to admit that I don't remember Melissa one bit, but I do love the recipe every year.
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