Saturday, July 14, 2018

PUMPKIN OATMEAL RAISIN COOKIES

2 cups all-purpose flour
1 cup old-fashioned oats, uncooked
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla
1 cup canned pumpkin
1/2 cup raisins, optional

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon and salt. Cream butter and gradually add to the sugars, beating until light and fluffy. Add egg, vanilla, and pumpkin; mix into the sugar mixture very well. Gradually add in the flour mixture and mix well. Add raisins if you would like and mix in well. Drop onto lightly greased baking sheets and bake approximately 10 minutes or until lightly browned.

Note: File Photo


Friday, July 13, 2018

TOFFEE STREUSEL TOPPED APPLE PIE WITH FLAKY PIE CRUST

FLAKY PIE CRUST:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup solid vegetable shortening
4 to 6 tbsp ice water

Combine flour and salt in a large bowl. Cut in shortening with a pastry blender or two butter knives. Add ice water, tossing with a fork, until mixture comes together; form into a bowl. On a floured surface, roll dough into a 13-inch circle. Place in a 9-inch glass pie plate. Trim the overhang to 1-inch and fold under. Flute the edge. Use with the following pie.

CARAMEL STREUSEL TOPPING:
9 tbsp butter or margarine
1 1/2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 cup toffee bits

APPLE FILLING:
6 or 7 Golden Delicious apples
3/4 cup toffee bits
1/3 cup sugar
1 tbsp cornstarch
1/8 tsp salt
2 tbsp butter or margarine

Preheat oven to 400 degrees.

To make the topping combine butter, flour, sugar, and toffee bits. Form mixture into two balls; refrigerate.

Filling: Cut each of the apples into quarters. Peel and core each quarter, then cut each in half. Toss the apples with the toffee chips, sugar, cornstarch, and salt. Spoon the mixture into the crust. Dot with the butter. Remove the topping from the refrigerator and break into pieces over the apples. Bake for 20 minutes. Loosely cover pie with a tent of foil with a quarter-sized hole in the center to allow steam to escape. Bake for 1 hour or until bubbly and crust is golden at 400 degrees.


Note: File Photo

Thursday, July 12, 2018

PRIZE WINNING BASIC WHITE CAKE

2 cups flour
3 tsps baking powder
1/2 cup shortening
1 cup sugar
2 eggs, separated
3/4 cup evaporated milk
1 tsp vanilla flavoring

Preheat oven to 350 degrees. Grease 2 round cake pans or 1 9x13-inch pan and set aside.

Sift flour and baking powder together into a large bowl. Add the shortening to the flour mixture and cream the ingredients together until light and fluffy. Beat the egg yolks separately and add to the creamed mixture one at a time alternating with the flour mixture and a small amount of the evaporated milk, continuing to cream after each addition until smooth. Beat the egg whites and add the vanilla to them. Combine with the batter mixture and continue to cream until all the ingredients are combined. Pour the batter into the prepared pan or pans and bake at 350 degrees for 30 to 45 minutes (depending on which pans you use) or until a wooden toothpick inserted in the center comes out clean. Cool and frost with your favorite frosting.


Note: File Photo

Wednesday, July 11, 2018

BOILED CREAMY FROSTING

1 cup milk
4 tbsps sifted flour
8 tbsps butter
8 tbsps shortening
1 cup sugar
2 tsps vanilla
food colors as desired, optional

In a small saucepan, combine the milk and flour. Boil the mixture until it thickens. Set aside to cool. Beat butter and shortening together for 4 minutes until fluffy. Add sugar and beat 4 minutes longer. Add cooled flour mixture and beat another 4 minutes. Add vanilla and beat until it is blended in. Add food colors, if desired. Use to frost your favorite cake.

Note: This is enough frosting to frost a two-layer cake.

Note: This frosting will keep for a week in the refrigerator if you need to make it ahead.

 Note: File Photo

Tuesday, July 10, 2018

OATMEAL APPLE COOKIES

3/4 cup butter-flavored shortening
1 1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp vanilla
3 cups quick-cooking oats
1 cup all-purpose flour
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup peeled, diced apples
3/4 cup raisins, optional
3/4 cup walnut pieces, optional

Preheat oven to 375 degrees. Grease baking sheets and set aside.

Cream shortening, brown sugar, egg, milk and vanilla at medium speed of an electric mixer for 1 1/2 minutes. In a small bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Beat into the creamed mixture with the mixer on low speed until well blended. Stir in the apples, raisins and nuts, if using. Stir in the oats. Drop the mixture by rounded tablespoonfuls on the prepared baking sheets. Bake at 375 degrees for 13 minutes. Cool 2 minutes on the baking sheet. Then remove the cookies to a wire rack to finish cooling. Makes about 2 1/2 dozen cookies.


Note: This is a stock photo.

PEANUT BUTTER CREME FUDGE TORTE CAKE

Cake:
1 white or yellow moist supreme cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs

Filling:
6 tbsps all-purpose flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 cup creamy peanut butter
1 tsp vanilla

Glaze:
3/4 cup semisweet chocolate morsels
1 tbsp vegetable oil
1/3 cup unsalted roasted peanuts, chopped

Preheat oven to 350 degrees. Generously grease and lightly flour two 9-inch cake pans. Set aside.

In a large mixing bowl at low speed, mix cake mix,water, oil, and eggs until moistened. Beat for 2 minutes at high speed. Pour batter into the prepared pans. Bake at 350 degrees for 25 to 35 minutes until a wooden toothpick inserted in the center of cakes comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove the cakes from pans and allow to cool completely on wire racks.

While the cake is baking, prepare the filling. In a medium saucepan, combine the flour and milk. Cook the mixture over medium heat, stirring constantly, until very thick. Transfer the mixture to a bowl and cover with plastic wrap. Cool in the refrigerator while cake is baking and cooling. Combine the sugar, butter, peanut butter and vanilla in a large mixing bowl and cream together well. When the milk mixture is chilled, add to the creamed mixture and beat until fluffy, about 2 minutes.

Cut the cooled cake layers in half horizontally using a thread or a long sharp knife to form 4 thin layers. Place one layer on the serving plate with the cut side up. Spread 1/3 of the filling mixture evenly over the layer. Repeat with the second and third layers. Top with the remaining layer putting it cut side down.

In a small microwave-safe bowl, combine the chocolate chips and oil. Microwave on medium for 1 to 2 minutes until chocolate morsels are melted. Stir until smooth. Reserve 1/4 cup of the glaze. Spread remainder of the glaze evenly over the top of the cake. Sprinkle with the chopped peanuts. Use the reserved glaze to drizzle over the peanuts and down sides of the cake. Refrigerate until serving time. This cake should be refrigerated at least 2 hours before cutting. Refrigerate any leftovers.

Monday, July 9, 2018

CHOCOLATE ORANGE MARBLE POUND CAKE

3 cups cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened to room temperature
2 1/4 cups sugar
6 large eggs, room temperature
1 cup milk
1 tbsp grated orange peel
3 squares (1-oz each) semisweet chocolate, melted and cooled

Preheat oven to 350 degrees.

Lightly grease 10-inch tube pan with removable bottom and dust with flour tapping out any excess. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat together butter, sugar, and eggs until light and fluffy. At low speed, beat in the flour mixture alternately with the milk. Beat after each addition until smooth. Place 2 cups of the batter into a small bowl and stir in the orange peel; set aside. Stir melted chocolate into the remaining batter. Spoon a layer of the chocolate batter into bottom of prepared pan. Top with a thin layer of the orange-flavored batter. Repeat with the remaining batters alternating orange over chocolate and chocolate over orange. With a large metal spatula, gently swirl batters together a few times to marble. Bake 1 hour and 15 minutes or until top springs back when lightly touched with fingertip. Cool cake in the pan on a wire rack for 15 minutes. Loosen from edge of pan by running a thin knife or spatula between cake and pan. Remove sides of pan. Cool cake completely before removing the center and bottom. Cake is best when allowed to stand overnight before cutting.

Note: File Photo

Sunday, July 8, 2018

SOFT OATMEAL COOKIES

3/4 cup shortening
1 cup sugar
2 eggs, well beaten
1 3/4 cups flour
1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 cup thick sweetened applesauce
1/2 cup raisins
1/2 cup chopped nuts
1 cup oatmeal
1 tsp vanilla

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening and sugar; add eggs and mix in. In another bowl, mix the flour, baking powder, soda, salt, cinnamon and cloves together. Add the flour mixture to the creamed mixture alternately with the applesauce. Add the raisins, nuts, oatmeal and vanilla. Drop by teaspoon onto greased cookie sheet about 2-inches apart to allow for spreading. Bake 15 minutes or until done in a 375 degree oven.

 Makes 4 dozen.
Note: File Photo

Saturday, July 7, 2018

MICROWAVE APPLE CRUNCH

This recipe was in a Women's Magazine many years ago when microwaves were first popular.

1/4 cup butter
1/2 cup Graham cracker crumbs
1/2 cup quick-cooking oats
3 tbsps packed brown sugar
2 tbsps all-purpose flour
1 tsp ground cinnamon
2 lbs Granny Smith apples, peeled, cored and thinly sliced
1/4 cup sugar

Melt butter in a small microwave-safe bowl. Stir in the Graham cracker crumbs, oats, brown sugar, flour and cinnamon. Stir until well blended; set aside. Put apples and sugar in an 8-inch square microwave-safe dish and toss to mix. Sprinkle the topping mixture from the bowl evenly over the apples. Microwave uncovered on high for 8 to 10 minutes until the apples are tender when pierced with a fork. Use a rotating microwave pad or turn the mixture halfway through the cooking time for even cooking. Remove from the microwave and set on a flat surface for 30 minutes until just warm and topping is firm.

 Photo from Kitchen Frau

Friday, July 6, 2018

MRS. HAZEL'S OATMEAL RAISIN COOKIES

An old cookbook recipe.

1 cup white sugar
1 cup brown sugar
1 cup solid shortening
2 eggs
2 cups oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 cup raisins
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine the white sugar, brown sugar, shortening and eggs. Mix together until fluffy. Stir in the oats. Sift the flour, baking soda, and baking powder into the oats mixture. Mix well and stir in the vanilla, raisins, and chopped nuts, if using. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until slightly brown around edges.