Friday, December 19, 2014


This cookie glaze is from King Arthur Flour.

  • 2 1/4 cups confectioners' sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 1/2 to 2 tablespoons plus 1 teaspoon milk
  • Food coloring (optional)
Mix all of the ingredients together. Stir until smooth; a fork works fine.
2) The glaze should be thick, but soft enough to "settle" when you spread it. If the glaze is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.
3) Add food color, if you like; gel paste food colors are preferable, as they yield vibrant color, and don't alter the liquid/sugar ratio as regular food colors might.
Yield: 2/3 cup glaze.

tips from our bakers

  • Be sure you measure accurately here. Too little milk, and the glaze won't spread nicely. Too much milk, and it will be thin, spotty and develop splotches overnight.
  • Once the glaze has hardened, you can color on it with foodsafe markers, or you can pipe another color over the top with Royal Icing. You can sprinkle sugar on top of the wet royal icing for a sparkly effect.

Thursday, December 18, 2014


This recipe is from a 1993 Tupperware Cookbook. It makes about 6 dozen cookies.

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar in a large bowl until blended. Beat in the egg and vanilla.

Combine flour, cocoa, baking soda and pecans in small bowl until well blended. Add to the creamed mixture, blending until stiff dough is formed.

Sprinkle the coconut on a work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap tightly; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or leave ungreased.

Cut rolls into 1/8-inch thick slices and place 2-inches apart on the cookie sheets. Bake at 350 degrees for 10 to 13 minutes or unti firm but not overly browned.

Remove cookies from cookie sheets and cool completely on wire racks.

Wednesday, December 17, 2014


1 1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
2 eggs

1 pkg (7-oz) flaked coconut
1 can (14-oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter

In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
While brownie layer bakes, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. 

Yield: 2-3 dozen.

This is a TOH recipe from 1994.

Tuesday, December 16, 2014


1/2 cup milk
2 envelopes unflavored gelatin
1 can (15-oz) pumpkin
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
4 large pasteurized eggs, separated
1 cup + 3 tbsp sugar, divided
1 1/4 cups sweetened shredded coconut, divided
1 cup graham cracker crumbs
5 tbsp butter, melted
2 cups heavy cream
2 tsp vanilla extract

Preheat oven to 350 degrees.

In a 3-quart saucepan, whisk together the milk and gelatin; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin is dissolved. Stir in the pumpkin, cinnamon, salt, nutmeg, ginger
egg yolks and 1/2 cup of the sugar. Cook, stirring constatnly, 5 to 7 minutes or until slightly thickened but do not boil.

Transfer mixture from saucepan to a bowl; chill 40 minutes stirring after 20 minutes.

Meanwhile, place coconut in a single layer on a baking sheet and bake at 350 degrees for 8 to 10 minutes until golden, stirring occasionally.

Stir the graham cracker crumbs, butter, 1 tablespoon of the sugar, and 1 cup of the coconut together. Press mixture into a 10-inch pie plate and freeze 10 minutes or until ready to use.

Beat the egg whites at high speed with a stand mixer using the whisk attachment for 8 minutes or until soft peaks form. Add 1/4 cup of the sugar and beat 2 to 3 more minutes or until stiff peaks form.

Gradually fold the egg whites into the pumpkin mixture and pour into the crust.

Chill for 2 hours or until set.

Beat the cream and vanilla extract at medium speed 1 to 2 minutes or until soft peaks form. Add the remaining 6 tablespoons sugar and beat until stiff peaks form.

Before serving, top pie with the whipped cream and sprinkle with the remaining coconut.

Note: This is a recipe I got from an old Southern Living Magazine.


Here is a recipe for those of you who don't mind putting a little work into your cakes. This yummy recipe is from Grandmother's Kitchen.

For the Cheesecake:
32 ounces cream cheese, at room temperature
1 /4 cups granulated sugar
4 eggs, at room temperature
3/4 cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
1/4 cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. Put a pot of water (or a tea kettle) on to boil.
2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.
3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.
4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.
5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.
6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.
7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.
9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.
11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.


This is a yummy recipe from Pillsbury.

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
medium tart apple, peeled, chopped
cup sugar
1 1/2
teaspoons ground cinnamon

cup butter, melted

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

Monday, December 15, 2014


1 pkg (8-oz) cream cheese
1 tsp grated lime peel
1 tsp lime juice
1/2 cup sugar
1/2 tsp almond extract
2 (9-inch) refrigerated pie crusts at room temperature (or make your own)
1/4 cup sliced almonds
1 can (21-oz) blueberry pie filling

Preheat oven to 425 degrees.

Beat the cream cheese, lime peel, lime juice, sugar and almond extract until creamy; set aside.

Place one of the crusts into a 9-inch pie plate; sprinklw the almonds over the bottom and press lightly into the crust. Top with 3/4 of the cream cheese filling.

Place the second crust over the cream cheese filling; flute edges together to form a double crust. Using a fork, pierce the bottom and sides of the crust. Spread the pie filling over the top crust and top with the remaining cream cheese filling. Swirl cream cheese filling with a spoon.

Bake pie at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and bake 25-30 minutes or until the crust is a golden brown.

Cool, then refrigerate before serving.

Yield: 8 servings.


3 bricks (8-oz each) cream cheese, softened
1 1/2 cups sugar, divided
1 1/2 tsp vanilla, divided
5 large eggs
1 cup sour cream
1 1/2 cups cherry pie filling

In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon mixture evenly into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint if desired. Store in the refrigerator. 

Yield: about 2 dozen.

Note: This is from an old Country Woman Annual Recipes.

Sunday, December 14, 2014


Make your whipped cream stand out from all the others with this simple recipe.

1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
ground cinnamon for garnish, if desired

Using an electric mixer on high speed, beat the cream, powdered sugar, and vanilla extract together in a medium bowl until stiff peaks form.

When using on pies, a sprinkle of cinnamon makes this even tastier.

Friday, December 12, 2014


1/4 cup unsalted butter, cut up
1 bag (10-oz) marshmallows
6 cups round oat cereal (ie Cherrios)
1 cup golden raisins
1 bag (11-oz) butterscotch morsels

Coat a 9 x 13-inch baking pan with nonstick cooking spray.

Melt the butter in a large pot over medium-low heat. Add the marshmallows and cook until melted and smooth. Remove pot from the heat.

Stir the cereal and raisins into the marshmallow mixture and let stand for 2 minutes (no longer as mixture will stick to the pot). Fold in the butterscotch chips until well distributed.

Using greased or buttered hands, gently press mixture into the prepared pan and allow to stand at room temperature until cool.

Cut into bars.

Note: File Photo