DATE MERINGUE SQUARES

This is an old card from a Betty Crocker Recipe Library from the '70s, I think.

YELLOW LEMON SHEET CAKE

1 pkg (2-layer size) yellow cake mix
1 pkg (3 3/4-oz) Jell-O Lemon Instant Pudding and Pie Filling
1/4 cup salad oil
4 eggs
1 cup water
Powdered sugar for dusting.

Preheat oven to 350 degrees.
Grease and flour a 13X9-inch baking pan; set aside.

Combine all ingredients in a large mixing bowl. Blend; then beat at medium speed for 2 minutes or 300 vigorous strokes by hand.

Pour batter into the prepared pan and bake at 350 for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan 15 minutes. Dust top with powdered sugar.

This is an old Jell-O Pudding recipe and a file photo.

JOSEPH'S CHOCOLATE PECAN PIE

3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz)squares of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell
Ice cream or whipped cream for topping, optional
Chocolate syrup for drizzling, optional

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

 Photo from Mr. Food

BAKED APPLE DOUGHNUTS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

 

Note: File Photo

TOP ME TWICE CAKE

Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.

In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans

Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract

In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.

Allow cake to cool before serving.

File Picture

LARGE AMISH PIZZA COOKIE

1/2 cup granulated sugar
1/3 cup brown sugar
1/2 stick butter
1 egg
1/2 cup peanut butter
1 tsp vanilla
1 1/2 cups flour

Topping:
1 cup chocolate chips
2 cups miniature marshmallows

Preheat oven to 375 degrees.

Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.

 Note: This is a file photo of a similar recipe. It is used here for reference only. However, you could add the peanuts and drizzle if you choose.

AL ROKER'S RED VELVET CAKE and FROSTING

CAKE:
1/2 cup solid vegetable shortening
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 tbsp cider vinegar
1 to 4 tbsp red food coloring

Position oven rack in the center of the oven and preheat oven to 350 degrees. Butter two 9-inch round cake pans and dust with flour. Set aside.

Using an electric mixer, beat together the shortening and sugar until fluffy, at least 3 minutes. Add the eggs, one at a time, to the creamed mixture, beating well after each egg. Beat in the vanilla.

In a small bowl, stir together the flour, cocoa powder, baking soda, and salt.

In another bowl, combine the buttermilk, vinegar, and food coloring. Gradually stir the dry ingredients into the egg mixture, alternating with the buttermilk mixture until all ingredients are just incorporated and the batter is smooth. Do not over mix. Using a rubber spatula, scrape the batter evenly into the prepared pans. Bake for about 35 minutes until the cake just begins to pull away from the sides of the pans and a knife inserted in the center comes out clean. Remove from the oven and cool on wire racks for about 15 minutes. Run a knife around the edge of the pans and remove the cakes from pans by inverting them onto the racks. Turn right side up and let cool thoroughly.

The cakes can be stored, well wrapped, at room temperature for up to two days or frozen for up to two months. If frozen, thaw at room temperature before proceeding to frosting.

FROSTING:
3 tbsp flour
pinch of salt
1 cup whole milk
2 sticks unsalted butter, softened
1 cup sugar
1 tbsp vanilla extract

In a small saucepan, combine the flour, salt, and a few tablespoons of the milk; stir until smooth. Set the saucepan over low heat and stir in the remaining milk. Cook, stirring, until the mixture thickens to the consistency of gravy, about 5 minutes. Remove from the heat and let cool to room temperature. Using an electric mixer, beat together the butter, sugar, and vanilla for a minute or so until smooth. Scrape the cooled flour mixture into the butter mixture and beat on high speed for about three minutes, until the frosting is the consistency of whipped cream. (Frosting can be covered and refrigerated for up to 2 days; let sit at room temperature for about 15 minutes to reach a spreadable consistency.) Frost sides and top of cake.

Store cake, loosely covered, at room temperature for up to 24 hours. May be stored in freezer, well wrapped, for about a month. Thaw before serving.

Note: This is Mr Roker's recipe. I have lost the picture of this cake so the one below is a file photo.

PEANUT BUTTER CUPS

8 (1-oz each) squares semi-sweet baking chocolate, divided
1 1/3 cup semi-sweet or milk chocolate chips, divided
2 tbsp vegetable shortening, divided
1/2 cup creamy peanut butter
2 tbsp butter, softened
1/4 cup + 2 tbsp powdered sugar, sifted

Line 10 standard muffin cups with paper liners; set aside.

In a small micro-wave safe bowl, heat four squares baking chocolate in the microwave in 30-second intervals until partially melted. Add 2/3 cup chocolate chips and heat 30 seconds more or until almost melted. Add 1 tablespoon of the shortening and stir until shortening and chocolate chips are melted. Divide evenly among the 10 muffin cups. Set on a level surface in the freezer for 15 minutes or until firm.

In a small mixing bowl, beat peanut butter, butter and powdered sugar on low speed until well blended. Divide mixture evenly among the muffin cups and spread over the chocolate to create a smooth surface. Set in freezer approximately another 15 minutes.

Melt the remaining chocolate and shortening as in step one. Pour a little chocolate on top of peanut butter layer in one liner. Immediately tap pan on work surface to evenly distribute chocolate, breaking any bubbles with a toothpick. Repeat with remaining chocolate and muffin cups. Freeze 15 minutes or until set.

Refrigerate or bring to room temperature before serving.

Note: You may make miniature peanut butter cups by following the same procedure using mini-muffin cups.

 Note: File Photo

STRUESEL-TOPPED BANANA NUT BREAD

1/2 cup firmly packed light brown sugar
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract

Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.

Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.

Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.

Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.

The following picture is a file photo from recipeler.com

APPLE-CRANBERRY PIE

Pastry for a two-crust pie

1/2 cup sugar
1 tbsp flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries

Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.

In a large bowl, combine the sugar, flour, and cinnamon blending well.  Add the apples and cranberries, tossing gently to coat completely.  Pour the mixture into the pastry lined pie plate.

Top the filling with a second pastry sheet.  Trim edges of pastry and fold under; crimp to seal.  Cut a couple of slits in the top pastry or poke several times with the tines of a fork so steam can escape.

Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly.  If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.

Allow to cool on a wire rack approximately 1 hour before cutting to serve.

Yield: 8 servings.

Note: File Photo

BLUEBERRY CINNAMON DUMP CAKE

2 pkgs (12-oz each) frozen blueberries, thawed and drained
1/3 cup sugar
3/4 tsp ground cinnamon, divided
1 box yellow cake mix
3/4 cup butter, cut into thin slices

Preheat oven to 350 degrees.
Spray a 13X9-inch baking pan with nonstick cooking spray.

Spread blueberries in the prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon; toss to coat. Top with cake mix, spreading evenly. Top with butter in a single layer, covering top of cake as much as possible. Sprinkle with the remaining 1/4 teaspoon of cinnamon.

Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before cutting to serve.

Note: File Photo

GOLDEN CHOCOLATE TREASURE COOKIES

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1/2 tsp vanilla extract
1 1/2 cups Semi-Sweet Chocolate Treasures baking pieces
1 cup coarsely chopped pecans

Preheat oven to 375 degrees. In bowl, combine flour, baking soda, and salt; set aside. In a mixing bowl, beat sugar, brown sugar and butter until creamy, approximately 3 to 5 minutes. Add egg and vanilla to the sugar mixture; mix well. Gradually blend in flour mixture. Stir in the chocolate treasures and pecans. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes. Allow to cool two minutes before removing from cookie sheets. Cool completely on wire racks.

Yield: approx. 20 cookies

 File Photo

KIFFLES

Kiffles are originally from Hungary but are very popular in many American communities today.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups sugar, divided
2 eggs
1 1/4 cup canned apricot, poppy seed or prune filling - you can use jam
1 egg white
1 tsp water

In a medium bowl, whisk together the flour, baking powder and salt to combine.

In a large bowl, beat butter with electric mixer until creamy. Add 1/4 cup of the sugar and beat until fluffy. Add eggs, one at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on a large piece of plastic wrap, form into a triangle, and refrigerate 2 hours.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

Place remaining cup of sugar in a shallow bowl.

Divide the dough into quarters. On a floured surface using a floured rolling pin, roll dough into squares 1/8-inch thick. Cut into 2 1/2-inch squares. Place 1 teaspoon filling on each square. Bring opposite corners in; pinch to seal.

Beat egg white with water; brush over formed cookies; roll in sugar. Place 2-inches apart on baking sheet.

Bake 10-12 minutes until lightly browned at edges. Remove to wire racks to cool.

Leftovers should be stored in an airtight container.

Yield: 48 cookies
Per 2 cookies: 220 calories, 8 g total fat (5 g saturated) 35 mg cholesterol, 80 mg sodium, 35 g carbs, 1 g fiber, 22 g sugar, 3 g protein

This recipe is from Kroger and this is a file photo.

ORANGE BUTTERMILK PIE

This recipe gives a citrus twist to the ever popular buttermilk pie.

3 large eggs, separated
1 to 1 1/4 cups sugar, to taste
1 tbsp all-purpose flour
1 tbsp grated orange peel
1 tsp vanilla
1/2 to 1 tsp ground cinnamon, to taste
1/8 tsp salt
1/2 cup orange juice
4 tbsp unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/4 tsp cider vinegar
Pre-baked (lightly) and cooled 9-inch single pie crust
Garnish with fresh orange slices, fresh berries, etc as desired

Preheat oven to 350 degrees.

Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.

Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.

Place the pie on the lower shelf of 350 degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
Garnish as desired when serving.

Note: File Photo

VEGAN CHOCOLATE TRUFFLES

I do not eat vegan no do I ever plan to, so I have never tried these. I am posting this old recipe from Clean Eating for those who request such recipes.

Ingredients

• 1/2 cup chocolate soymilk
• 1 12-oz. pkg. vegan chocolate chips
• 1/2 cup unsweetened cocoa
• 
  

Preparation

1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

 Photo: Clean Eating 2009

MOCK HEATH BARS

1 cup butter, softened
1 1/3 cups sugar
2 1/2 tbsp water
2 tbsp light corn syrup
1 1/2 cups milk chocolate chips
3/4 cup dark chocolate chips
2 tsp vegetable shortening
Sliced almonds, crumbled, optional

Line a 9-inch square baking pan with aluminum foil, allowing foil to hang over on two sides; butter foil generously and set aside.

In a large saucepan over medium heat, heat butter, sugar, water and corn syrup until melted, stirring constantly; scrape down sides of pan and insert a candy thermometer. Cook until mixture reaches 300 degrees (hard crack stage), stirring constantly and reducing heat slightly to keep mixture from boiling over, if necessary. Quickly pour hot mixture into the prepared pan; tap pan on counter until top is smooth. Allow toffee to set up for 1 to 2 minutes.

Butter a sharp knife and score toffee to indicate cutting lines, firmly cutting through to bottom of pan. If toffee fills the cuts, it is still too hot; wait 30 seconds and try again. Then allow toffee to cool completely.

Life foil from pan and carefully break toffee apart along scored lines.

Spray a wire rack with nonstick cooking spray and set over a piece of waxed paper; set aside.

In a medium microwave-proof bowl, combine the milk chocolate and dark chocolate chips; melt in microwave according to package directions, stirring until smooth. Stir in shortening until melted.

Coat toffee pieces in melted chocolate and transfer to the wire rack. Run a spoon across top to add texture and sprinkle with almonds while chocolate is still wet.

Allow to dry for 1 to 2 hours.

Yield: 18 pieces

AMISH BUTTERMILK COOKIES

I grew up in Indiana where there are several Amish communities. They are simply the best cooks and bakers.

1 cup shortening
2 cup white sugar
4 eggs
4 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
4 tsp vanilla extract
Simple powdered sugar frosting, optional

Preheat oven to 425 degrees. Grease cookie sheets and set aside.

In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the creamy mixture, alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to wire racks to cool completely. Once cookies have cooled completely, frost with a thin powdered sugar frosting, if desired.

Note: File Photo

GERMAN CHOCOLATE CHEESECAKE

1 pkg (18 1/4-oz) German Chocolate Cake Mix
2 pkg (8-oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beat

Preheat oven to 325 degrees.
 
Prepare cake batter according to package directions; set aside.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

Pour half of batter into a greased 13 x 9-inch baking dish or pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325 degrees 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-lowheat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Cool until frosting reaches spreading consistency. Frost the cooled cake.

Leftovers should be refrigerated.

Yield: 16 servings.

This recipe and photo are from a 2004 Taste of Home magazine.

TOFFEE STREUSEL-SOUR CREAM COFFEE CAKE

1 pkg (26.5-oz)cinnamon streusel coffee cake mix
3 large eggs
1 cup sour cream
1/3 cup butter, softened
1/4 cup water
1 tsp vanilla extract
8 (1.4-oz) chocolate-covered toffee bars, chopped
1 cup chopped pecans, toasted
1/3 cup uncooked regular oats

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch pan; set aside.

In a large mixing bowl at low speed of an electric mixer, beat together the coffee cake mix, eggs, sour cream, butter, water, and vanilla for 1 minute or just until the dry ingredients are moistened. Beat at medium speed for 2 minutes. Spread half the batter into the prepared pan. Combine the struesel packet, candy, pecans, and oats; sprinkle half of the mixture over the batter in the pan. Dollop then spread the remaining batter over the streusel layer. Sprinkle with the remaining struesel. Bake at 350 degrees for 40 minutes. Cool in the pan on a wire rack. Drizzle the glaze packet over the top of the cake.

Note: File Photo for Reference

SNAPPING CRANBERRY-PEAR CRISP

FRUIT MIXTURE:
1 can whole berry cranberry sauce
2 tbsp flour
5 med pears, peeled and sliced*

TOPPING:
1 cup coarsely crushed gingersnap cookies
1/2 cup all-purpose flour
2 tbsp brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the fruit mixture, combine cranberry sauce and flour in a medium mixing bowl; mix well. Add the pear slices, toss to coat evenly. Place fruit mixture in a baking dish and set aside.

For the topping, in a small mixing bowl, combine cookie crumbs, flour, brown sugar, and butter; mix well. Sprinkle the crumb mixture over the fruit mixture. Bake for 30 to 35 minutes or until the pears are tender and the topping is golden brown.

* This is just as good when you substitute apples for the pears.

 Note: File Photo

MOCK MAPLE CANDY BUNS

1 cup milk chocolate chips
1 cup butterscotch baking chips
1 cup creamy peanut butter
1 cup dry roasted peanuts
1/2 cup butter
1/4 cup milk
2 tbsp vanilla cook and serve pudding mix
3 1/2 cups powdered sugar
1/2 tsp maple flavoring

In the top of a double boiler over medium heat, melt the chocolate chips, butterscotch chips and peanut butter together, stirring occasionally.  Divide the mixture between two small bowls; stir peanuts into one bowl until combined. Set aside for 15 to 20 minutes to cool slightly.

Line two rimmed baking sheets with waxed paper. Transfer plain mixture by tablespoonfuls in puddles on the waxed paper; spread each puddle to 2 1/2-inches in diameter. Freeze until solid.

In a medium saucepan over medium heat, melt the butter. Add the milk and pudding mix, whisking until mixture just begins to boil. Remove from the heat and beat in the powdered sugar until smooth. Stir in the maple flavoring. Set aside to cool slightly.

Remove chocolate from freezer and place 1 heaping tablespoon pudding mixture in the center of each chocolate round, spreading nearly to the edge. Place 1 tablespoon of the set-aside peanut mixture on top of the pudding mixture, carefully spreading to the edge.

Freeze until solid. Serve frozen or slightly thawed.

Yield: 18

ICED BROWNIES

1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1 tsp salt
2/3 cup canola oil
2 cups sugar
4 eggs
1 tsp vanilla
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sugar, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 to 27 minutes at 350 degrees.

ICING:
3 to 4 tbsp milk
1 stick butter
dash of salt
1/4 cup cocoa
powdered sugar

In a saucepan, melt the butter with the milk. Add the salt and cocoa stirring over the heat until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin spreading consistency icing. Pour over the cooled brownies and spread to cover. Garnish with mini chocolate chips, if desired.

Note: File Photo

COURTSIDE CARAMEL CORN

6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter or margarine
1/2 cup corn syrup
1 tsp salt
1 tbsp vanilla extract
1/2 tsp baking soda

Place the popped popcorn in a large glass bowl and set aside. Preheat oven to 250 degrees. Grease two 13 x 9-inch baking pans; set aside.

In a 2-qt saucepan, combine the brown sugar, butter or margarine, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and baking soda; mix well. Pour the syrup mixture over the popcorn and stir until all the corn is well coated. Pour into the prepared pans and bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely before storing. May be stored in air-tight containers or plastic zip-top bags.

 Note: File Photo

HOOSIER'S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Electric Co-op Newsletter.

4-oz pkg German sweet chocolate
1/4 cup butter
14-oz can condensed milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 deep dish unbaked 9-inch pie shell
1 1/3 cups shredded coconut
1/2 cups pecans

Melt chocolate with butter over low heat; stir until blended. Remove from the heat and gradually blend in milk. Mix sugar, cornstarch, salt, eggs, and vanilla together. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If top starts to brown too quickly during cooking, cover loosely with foil for last 15 minutes of baking.

 

Note: File Photo

CHOCOLATE-CHERRY HEART CAKE

DARK CHOCOLATE ICING:
12 oz semisweet chocolate, chopped finely
6 tbsp unsalted butter, cut into pieces
1 cup heavy cream
3 tbsp rum (or use 1 tsp rum flavoring)
1 cup cherry preserves
1 semi-sweet (4 oz) chocolate bar

Place 12-ounce chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium heat, stirring occasionally. Pour cream over the chocolate and butter and shake the bowl gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Whisk together by hand until smooth. Cover the surface of the icing with plastic wrap and set aside in a cool spot to set but do not refrigerate. When set, the icing should have the consistency of a firm pudding. Set aside the preserves until the cake is to be assembled.

With a vegetable peeler, shave the chocolate bar into a freezable bowl. Place in the freezer until ready to decorate the cake.

DARK CHOCOLATE CAKE:
1 stick unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup sour cream
1/4 cup rum
3/4 cup boiling water

Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of single layer heart-shaped pan. Set aside.

In the bowl of an electric mixer cream butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, one at a time, blending until smooth after each.

Sift together the flour, baking soda, baking powder, salt, and cocoa. In a separate small bowl, blend together the sour cream and rum. With mixer on low, alternately add the dry ingredients and the rum mixture, beginning and ending with the dry ingredients. Slowly pour in the water and mix until well-blended. Pour the batter into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from the oven and let cool for 5 to 6 minutes in the pan then invert onto a wire rack to cool completely.

To Assemble:
When the cake is completely cool, invert cakes onto a serving plate. Using a hand held whisk, stir the cooled chocolate icing, adding the rum gradually. Once rum is incorporated, whisk vigorously for a few seconds until the icing is slightly lighter in color. Spread 2/3 of the icing over the sides and top of the cake. Take chocolate shaving from the freezer and adhere shaving to the sides of the cake. Spread the cherry preserves gently over the top of the cake in a heart shape design, leaving at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around the cherry heart and around the top edge of the cake.

 

Note: File Photo for reference only.

PERSIMMON FESTIVAL BROWNIES WITH CREAM CHEESE FROSTING

2 cups persimmon pulp
2 cups all-purpose flour
2 cups sugar
2 cups buttermilk
1 1/2 cups butter
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 tsp nutmeg
3 eggs

Cream sugar and butter together; add persimmon pulp, buttermilk and eggs. Mix together flour, baking powder, baking soda, cinnamon and nutmeg. Bake in greased and floured pan for 30 minutes in a 350 degree oven. Cool and frost with the following icing.

CREAM CHEESE ICING:
3 oz cream cheese
1/2 stick butter
1 lb powdered sugar
1 tsp vanilla
1 cup chopped pecans
2 tbsp milk

Cream together the butter and cream cheese; add vanilla and milk; mix well. Add powdered sugar and blend in well. Spread over the brownies. Sprinkle with chopped nuts.

File Photo

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

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

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

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

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.

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

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

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

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.

CREAM CHEESE BROWNIE PIE

1 9-inch pie crust
8 oz cream cheese, softened
3 tbsps sugar
1 tsp vanilla
3 eggs
1 pkg (15 oz) Fudge Brownie Mix (with a fudge packet)
1/4 cup canola oil
2 tbsps water
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. Beat the mixture until smooth. Set aside. Reserve the fudge packet from the brownie mix.

In a large bowl, combine the brownie mix, canola oil, 1 tablespoon of the water, and the remaining two eggs. Beat the mixture 50 strokes with a large spoon. Spread 1/2 cup of this mixture over the pie crust. Spoon the cream cheese mixture evenly and carefully over the brownie mixture. Top cream cheese mixture with the remaining brownie mixture. Spread evenly. Sprinkle with the chopped pecans.

Bake pie at 350 degrees for 40 to 50 minutes or until the center is puffed and the crust is golden brown. Place the ingredients of the fudge packet in a small microwave safe bowl. Microwave for 30 seconds. Stir the remaining water into the chocolate. Drizzle over the top of the pie. Cool at least 3 hours before cutting. Store this pie in the refrigerator.

This is a file photo. 

ORANGE CUPCAKES with WHITE CHOCOLATE FROSTING

6 tbsps butter, softened
1/2 cup sugar
1 tbsp freshly grated orange peel
3/4 tsp baking powder
1/2 tsp baking soda
1 large egg
1/3 cup sour cream
1/4 cup orange juice
1 cup all-purpose flour

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. Set aside.

In a large mixing bowl, use electric mixer to beat the butter, sugar, orange peel, baking powder and baking soda together until fluffy. On low speed, beat in the egg, then sour cream, then orange juice. At this point the batter will look curdled. Beat in the flour to blend. Spoon into the paper lined muffin cups. Bake at 350 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Then frost with White Chocolate Frosting; recipe below.

White Chocolate Frosting:
1 cup white chocolate chips
1 stick butter, softened
2 cups confectioners' sugar
2 tbsps orange juice

Melt chips as directed on the package; cool slightly. Using a rubber spatula, scrape the melted chips into a large bowl. Add the butter to the chips and beat with electric mixer to combine. Add the powdered sugar and orange juice. Beat the mixture on low speed until all is blended. Increase the speed to high and beat for about 2 minutes until the mixture is fluffy. Add a few more drops of juice if needed to get the right consistency for spreading. Tint frosting yellow or a light orange, if desired.

This is a file photo.

HAPPY FOURTH OF JULY

To all my American readers, I wish you a very special Independence Day with family and friends. Stay safe and enjoy the holiday. No, I did not make this cake. I wish I had but I am no where near that talented. I'm sure I have friends out there who can do it, though!

BANANA-WALNUT MUFFINS

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed ripe banana
1/2 cup chopped walnuts

Preheat oven to 400 degrees. Grease 12 muffin tin cups.

Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center of the mixture. In a small bowl, mix the milk, egg, water, oil, banana and walnuts together well. Pour the milk mixture into the well of the flour mixture. Mix the batter just until all the flour mixture is moistened. Do not over mix muffin batter! Spoon the batter (using an ice cream scoop makes muffins even in size) into the prepared muffin tin cups. Bake at 400 degrees about 15 minutes until a wooden toothpick inserted in the center comes out clean and muffins are golden.

Note: This is a file photo.

LEMON POPPY SEED BREAD

2 cups sugar
1 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
2 tbsp poppy seeds
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups milk

Glaze
2 tbsp lemon juice
3/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, combine sugar, oil, eggs, vanilla, and lemon extract; mix well. Stir in poppy seeds.

Sift together flour, baking powder and salt. Add flour mixture and milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for about 10 minutes. Turn out on wire racks.

Make the glaze by blending the lemon juice and confectioners' sugar in a small bowl. Drizzle over the warm loaves.

NOTE: You can make a great spread to use on this bread by combining poppy seeds to softened cream cheese.

Note: File Photo

CARAMEL NUT TART

1 1/4 cups Graham cracker crumbs
1/4 cup butter, melted
3 tbsps firmly packed brown sugar
1/4 tsp ground cinnamon
35 caramels
1/3 cup whipping cream
1 tbsp instant coffee granules
3 cups toasted pecan pieces
1-oz (1 square-) baking chocolate

Preheat oven to 325 degrees.

Mix Graham cracker crumbs, butter, brown sugar, and cinnamon together in a medium bowl. Press the mixture firmly onto the bottom and 1-inch up the sides of a 9-inch springform pan. Bake 10 minutes or until lightly browned. Cool on a wire rack.

Unwrap the caramels into a large microwaveable bowl. Add the whipping cream and coffee granules. Combine the ingredients and microwave on High for 2 to 3 minutes, stirring every minute, until the caramels are completely melted. Stir in the pecans. Spread the mixture evenly over the crust. Refrigerate for at least 1 hour or until firm. Melt 1 square of baking chocolate and drizzle over the top before serving, if desired.


Yield: 12 servings