Cookie Dough (this is another recipe from my old Occident Flour cookbook that I love. The dough must be rolled out while still very cold and it's quite flimsy to transfer to the cookie sheets, so work fast!)
1/2 C. Butter
1/2 tsp. each Butter and Rum Flavors
1 C. Sugar
1 T. Milk
2 Eggs
1/2 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking Powder
1-1/2 to 2 C. Flour
Cream butter and sugar together. Add eggs, flavoring, and salt and beat well. Sift together 3 times, flour and baking powder. Add milk alternately with sifted ingredients. Spread dough between folded pieces of wax paper and flatten to edges of paper. Place on metal cookie sheet and place in freezer overnight (or at least 4 hours).
Preheat oven to 350°. Dampen table top with spray or wet cloth and sprinkle with flour to coat table. Sift plenty of flour in center and place dough (remove paper first) on top. Roll to 1/4-inch thickness and cut with a heart cutter dipped in flour frequently. Using a broad spreading knife, place hearts on greased/sprayed cookie sheet at least 1/2 inch apart. Try to remove as much flour from cookie bottom as you can before putting it on the sheet. Bake 4-6 min. Watch carefully! Edges should just be turning golden-brown.
Assembling: Use the Creamy-Nut Filling and Frosting recipe (Cake Section), but add 1/2 tsp. each Butter and Rum Flavorings and a few drops Red Food Coloring. Frost top only of a cookie, place another cookie on top the frosted cookie, frost top cookie, and dip frosted part of top cookie in plain or tinted coconut. Set in waxed paper-lined pan or box, covering each layer of cookie-cakes with a sheet of waxed paper. These will soften in about 4 hours, or overnight, to become a miniature cake.
CREAMY-NUT FILLING AND FROSTING
2-1/2 T. Flour
1/2 C. granulated Sugar
1/2 C. Milk
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Powdered Sugar
1 tsp. Vanilla
2 C. Powdered Sugar
1/2 C. finely chopped Nuts Omit for Valentine Cookies
Mix flour and milk and cook to a very thick paste. Cool to lukewarm. Beat butter and granulated sugar and add vanilla and lukewarm paste; beat until fluffy and sugar grains are dissolved. Set aside 1/3 of mixture; add chopped nuts and 1/2 C. powdered sugar to set aside portion. To remainder beat in 2 C. powdered sugar gradually. Use nut mixture as a filling between cake layers, and remainder (without nuts) to frost top and sides of cake.
Showing posts with label Marie Turner. Show all posts
Showing posts with label Marie Turner. Show all posts
Sunday, September 27, 2009
CHRISTMAS WREATH COOKIES
(Aunt Carlena Bergman) [Makes about 6 Dozen]
1 C. Butter or Margarine
1 C. finely chopped Walnuts
1/2 C. Sugar
1/3 C. Corn Syrup
1 Egg
1/2 tsp. Maple Extract
1 tsp. Vanilla
Candied Red Cherries(or Maraschino) cut in small slices
2-1/3 C. Flour
Non-Stick Spray Coating
Dough: Cream butter and sugar; beat in egg and vanilla. Gradually sift in flour to make soft dough.
Filling: Measure out 1/3 C. of dough and mix in separate small bowl with corn syrup, maple and nuts. Beat together till well mixed and set aside.
Line a cookie sheet with foil and spray foil with Non-Stick Spray. Place cookie dough in cookie press with star plate and squeeze out about 2-inch lengths of dough. Bring ends together to form a wreath and repeat till cookie sheet is filled (about 4 across and 6 down on a 15x10-inch sheet). Place about 1/2 tsp. of filling in center of each wreath. Using a wet finger, flatten filling to touch wreath. Place two slices of cherry at joining place for bow. Bake at 350° for 10-12 min. Do not let cookies brown. Leave on foil till cool; carefully remove and place in box or on plate (Freezes well).
1 C. Butter or Margarine
1 C. finely chopped Walnuts
1/2 C. Sugar
1/3 C. Corn Syrup
1 Egg
1/2 tsp. Maple Extract
1 tsp. Vanilla
Candied Red Cherries(or Maraschino) cut in small slices
2-1/3 C. Flour
Non-Stick Spray Coating
Dough: Cream butter and sugar; beat in egg and vanilla. Gradually sift in flour to make soft dough.
Filling: Measure out 1/3 C. of dough and mix in separate small bowl with corn syrup, maple and nuts. Beat together till well mixed and set aside.
Line a cookie sheet with foil and spray foil with Non-Stick Spray. Place cookie dough in cookie press with star plate and squeeze out about 2-inch lengths of dough. Bring ends together to form a wreath and repeat till cookie sheet is filled (about 4 across and 6 down on a 15x10-inch sheet). Place about 1/2 tsp. of filling in center of each wreath. Using a wet finger, flatten filling to touch wreath. Place two slices of cherry at joining place for bow. Bake at 350° for 10-12 min. Do not let cookies brown. Leave on foil till cool; carefully remove and place in box or on plate (Freezes well).
Thursday, September 24, 2009
MOTHER'S DAY CAKE
1 lg. pkg. White Cake Mix
1 C. Powdered Sugar
Red Food Color
1/2 C. finely chopped Walnuts
8 oz. pkg. Cream Cheese, softened
1/3 C. finely Glace Cherries or Maraschino Cherries
2 T. Milk
Recipe for Fluffy White Frosting (in Frosting section)
1/2 tsp. Vanilla
Decorating Rosette tip # 28
1/2 tsp. Rum Extract
Preheat oven to 350°. Make cake mix according to package directions, adding a few drops red food coloring to tint batter a delicate pink. Pour batter into 2 greased and floured 8-inch pans and bake 30-35 min. Cool on wire racks in pans 5 min. Tap to loosen and remove to cool on wire racks. When cool, split horizontally each layer by wrapping a long thread around it, cross ends, and pull gently.
Filling: In large bowl, with mixer at medium speed, blend cream cheese with milk, vanilla extract, rum extract. Gradually beat in sugar; then beat until smooth. Stir in walnuts and cherries. Use to fill three cake layers; top with remaining layer.
Frosting: In large bowl, make fluffy white frosting. Add a few drops of red food coloring to tint a delicate pink. Continue beating till frosting is stiff enough to hold shape. Set aside 1-1/2 C. frosting.
Lightly frost entire cake to set crumbs, then generously frost. Place some of reserved frosting in decorating bag with rosette tube #28 and make small drop rosettes around base of cake. With the rest of frosting in same decorating bag, with same tube, make large drop rosettes around top of cake. Cut with serrated-edge knife, dipped in tall glass of hot water.
1 C. Powdered Sugar
Red Food Color
1/2 C. finely chopped Walnuts
8 oz. pkg. Cream Cheese, softened
1/3 C. finely Glace Cherries or Maraschino Cherries
2 T. Milk
Recipe for Fluffy White Frosting (in Frosting section)
1/2 tsp. Vanilla
Decorating Rosette tip # 28
1/2 tsp. Rum Extract
Preheat oven to 350°. Make cake mix according to package directions, adding a few drops red food coloring to tint batter a delicate pink. Pour batter into 2 greased and floured 8-inch pans and bake 30-35 min. Cool on wire racks in pans 5 min. Tap to loosen and remove to cool on wire racks. When cool, split horizontally each layer by wrapping a long thread around it, cross ends, and pull gently.
Filling: In large bowl, with mixer at medium speed, blend cream cheese with milk, vanilla extract, rum extract. Gradually beat in sugar; then beat until smooth. Stir in walnuts and cherries. Use to fill three cake layers; top with remaining layer.
Frosting: In large bowl, make fluffy white frosting. Add a few drops of red food coloring to tint a delicate pink. Continue beating till frosting is stiff enough to hold shape. Set aside 1-1/2 C. frosting.
Lightly frost entire cake to set crumbs, then generously frost. Place some of reserved frosting in decorating bag with rosette tube #28 and make small drop rosettes around base of cake. With the rest of frosting in same decorating bag, with same tube, make large drop rosettes around top of cake. Cut with serrated-edge knife, dipped in tall glass of hot water.
HAMBURGER PIE
1 lb. Ground Beef
1/4 tsp. Pepper
1/2 C. fine dry Bread Crumbs
2 (8-oz.) cans Tomato Sauce
1/4 C. chopped Onion
3 C. cooked Rice
1/4 C. chopped Green Pepper
1/2 C. grated Cheese
1-1/2 tsp. Salt
Mix beef, crumbs, onion, green pepper, salt, pepper and 1/2 can tomato sauce. Spread mixture in 9- or 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake at 350° for 35 - 40 min. until meat is done. Cut into pie-shaped pieces. Serves 8.
1/4 tsp. Pepper
1/2 C. fine dry Bread Crumbs
2 (8-oz.) cans Tomato Sauce
1/4 C. chopped Onion
3 C. cooked Rice
1/4 C. chopped Green Pepper
1/2 C. grated Cheese
1-1/2 tsp. Salt
Mix beef, crumbs, onion, green pepper, salt, pepper and 1/2 can tomato sauce. Spread mixture in 9- or 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake at 350° for 35 - 40 min. until meat is done. Cut into pie-shaped pieces. Serves 8.
Wednesday, September 23, 2009
ANGEL FOOD DONUTS
[100 Donuts]
2 Potatoes (4-5 inches long OR 2 C. Mashed Potato)
Scald: 4 C. Milk and add riced or mashed potatoes and rest of ingredients.
3/4 C. Shortening or Oil
3/4 C. Sugar (1 C. for sweeter ones)
Mix together, cool until lukewarm. Dissolve 5 T. Yeast in 1 C. Warm Water. With mixer beat 4 Eggs, then add dissolved yeast and 1 T. Salt. Beat in 6 C. Flour to start with. Gradually stir in 6 to 8 C. more Flour. Gradually add about 4 more C. Flour by hand, but don't add so much that it is a stiff dough like Bread. Dough should be slightly sticky, soft, but hold its shape. Let rise and push down. Prepare counter or table top with flour for rolling out and roll dough out of bowl onto floured surface. Roll out evenly with rolling pin and cut with biscuit cutter or tuna can. Let rise till double and doughnuts feel light. Melt shortening or oil in large fry pan and heat to about 375°. Cook till light gold and turn over. Cook other side and remove to paper toweling. Dip in glaze while still warm.
Glaze: 2 C. Powdered Sugar, 1/4 C. Boiling Water, 1 tsp. Vanilla.
Add water to sugar and vanilla gradually and beat until smooth.
2 Potatoes (4-5 inches long OR 2 C. Mashed Potato)
Scald: 4 C. Milk and add riced or mashed potatoes and rest of ingredients.
3/4 C. Shortening or Oil
3/4 C. Sugar (1 C. for sweeter ones)
Mix together, cool until lukewarm. Dissolve 5 T. Yeast in 1 C. Warm Water. With mixer beat 4 Eggs, then add dissolved yeast and 1 T. Salt. Beat in 6 C. Flour to start with. Gradually stir in 6 to 8 C. more Flour. Gradually add about 4 more C. Flour by hand, but don't add so much that it is a stiff dough like Bread. Dough should be slightly sticky, soft, but hold its shape. Let rise and push down. Prepare counter or table top with flour for rolling out and roll dough out of bowl onto floured surface. Roll out evenly with rolling pin and cut with biscuit cutter or tuna can. Let rise till double and doughnuts feel light. Melt shortening or oil in large fry pan and heat to about 375°. Cook till light gold and turn over. Cook other side and remove to paper toweling. Dip in glaze while still warm.
Glaze: 2 C. Powdered Sugar, 1/4 C. Boiling Water, 1 tsp. Vanilla.
Add water to sugar and vanilla gradually and beat until smooth.
SALISBURY STEAK
3 T. Margarine
1-1/2 lbs. lean Ground Beef
4 medium Onions, thinly sliced
1-1/2 C. Bread Crumbs
2 T. Cornstarch
1 tsp. Seasoning Salt
1/4 tsp. Salt
1/4 tsp. Pepper
2 Beef Bouillon Cubes (or 2 tsp.)
Parsley Sprigs for garnish
1 tsp. Bottled Sauce for Gravy
About 40 minutes before serving:
Spray 10-inch skillet with non-stick spray and melt margarine over medium heat. Cook onions until tender, about 5 min., stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and
1-1/2 C. water; cook, stirring constantly, until mixture is thickened. Reduce heat to low; cover and simmer 10 min. Keep onion gravy mixture warm.
Meanwhile, in medium bowl, with fork, mix well bread crumbs, salt and pepper and mix into ground beef; shape into 6 oval patties. On rack in broiling pan, or on fry pan, cook patties 8 min. or until of desired doneness, turning once. Place patties in warm onion gravy mixture and simmer on low heat for 30 min. Remove patties to warm platter and pour gravy over patties. Garnish with parsley. Makes 6 servings.
1-1/2 lbs. lean Ground Beef
4 medium Onions, thinly sliced
1-1/2 C. Bread Crumbs
2 T. Cornstarch
1 tsp. Seasoning Salt
1/4 tsp. Salt
1/4 tsp. Pepper
2 Beef Bouillon Cubes (or 2 tsp.)
Parsley Sprigs for garnish
1 tsp. Bottled Sauce for Gravy
About 40 minutes before serving:
Spray 10-inch skillet with non-stick spray and melt margarine over medium heat. Cook onions until tender, about 5 min., stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and
1-1/2 C. water; cook, stirring constantly, until mixture is thickened. Reduce heat to low; cover and simmer 10 min. Keep onion gravy mixture warm.
Meanwhile, in medium bowl, with fork, mix well bread crumbs, salt and pepper and mix into ground beef; shape into 6 oval patties. On rack in broiling pan, or on fry pan, cook patties 8 min. or until of desired doneness, turning once. Place patties in warm onion gravy mixture and simmer on low heat for 30 min. Remove patties to warm platter and pour gravy over patties. Garnish with parsley. Makes 6 servings.
Tuesday, September 22, 2009
STUFFED FRENCH TOAST
(serves about 6-8 people) [Tascha Byrd]
2 loaves French Bread 4 Eggs
8 oz. Cream Cheese 1/2 C. Milk
1 tsp. Vanilla 1/2 C. Cool Whip or spray Whipped Cream
1/2 tsp. Almond Extract 1/2 T. Vanilla
Frozen Strawberry Jam 2 Shakes Nutmeg
Frozen Raspberry Jam Butter
1. In mixing bowl, beat cream cheese, vanilla, and almond extract until smooth. (May add a little milk.)
2. Slice bread into 1 3/4 - inch slices. Cut each slice down the middle, so each side is 7/8-inch thick,
but not all the way through.
3. Place about 1-2 T. of Cream Cheese mixture in pocket of each slice.
4. Whip eggs, milk, vanilla, and nutmeg together and fold in Cool Whip.
5. Dip stuffed slices in egg mixture and cook on buttered grill until golden brown on both sides.
6. Serve with frozen jams.
2 loaves French Bread 4 Eggs
8 oz. Cream Cheese 1/2 C. Milk
1 tsp. Vanilla 1/2 C. Cool Whip or spray Whipped Cream
1/2 tsp. Almond Extract 1/2 T. Vanilla
Frozen Strawberry Jam 2 Shakes Nutmeg
Frozen Raspberry Jam Butter
1. In mixing bowl, beat cream cheese, vanilla, and almond extract until smooth. (May add a little milk.)
2. Slice bread into 1 3/4 - inch slices. Cut each slice down the middle, so each side is 7/8-inch thick,
but not all the way through.
3. Place about 1-2 T. of Cream Cheese mixture in pocket of each slice.
4. Whip eggs, milk, vanilla, and nutmeg together and fold in Cool Whip.
5. Dip stuffed slices in egg mixture and cook on buttered grill until golden brown on both sides.
6. Serve with frozen jams.
Monday, September 21, 2009
CHICKEN-BROCCOLI CREPES
1 Recipe Crepes (Below)
White Sauce (follows Crepes)
1/4 C. minced Onion
1 T. Margarine
1 whole Chicken, cooked
2 to 3 C. grated Mozzarella Cheese
2 lbs. broccoli, cooked
About 2-1/2 hours before serving, Or the night before:
1. Cook Chicken in 2 qts. Water and 2 tsp. Salt, with 2 ribs Celery, 1 whole carrot, and 1/2 medium onion, till tender. Strain broth from chicken and vegetables. Let cool and remove meat from bones.
2. Make Crepes, then White Sauce, and put Broccoli on to cook for 10 min. Set aside.
3. Preheat oven to 350°. Grease (or spray) a 13x9-inch baking pan. Cook minced onion in margarine till tender. Drain Broccoli and put on paper toweling to absorb excess moisture. Cut deboned chicken into 1-inch pieces. To 3/4 C. white sauce, add chicken and cooked onion.
4. Pour half of remaining sauce evenly over bottom of baking pan; sprinkle with half of grated cheese.
5. In center of each crepe, sprinkle a tablespoon of grated cheese, top with one spoonful of chicken-sauce mixture and two sprigs of broccoli (with florets at opposite ends). Roll up and place, seam-side down, in baking pan. Repeat with remaining crepes until meat mixture is gone.
2. Pour remaining sauce over top of filled, rolled crepes; cover and bake 30 minutes or until hot and bubbly. Remove from oven, sprinkle with remaining cheese, replace cover and set on top of stove for 10 min. to melt cheese. Makes 8 - 12 servings.
This recipe freezes well: Assemble, Freeze, remove from freezer, thaw and cook at 325° for 45-50 min.
Crepes (make ahead or night before):
6 Eggs
2 tsp. Sugar
2 C. Milk
1 tsp. Salt
2 T. Oil
1-1/2 C. Flour
Place eggs, milk, and oil in blender, or in bowl and use mixer. Blend on high till well mixed. Add sugar and salt and mix again. Gradually add flour and mix on high till smooth. Season pan with 1 T. margarine by heating over medium heat till it sizzles rapidly and just begins to brown. Add another tablespoon of margarine and tilt pan to melt. Pour about 1/4 C. batter into hot pan, tilt to spread batter to sides. Let cook until crepe is set. Loosen edges, quickly push turner under crepe and flip over. Cook 1/2 to 1 min. longer and remove to a plate. Continue cooking by adding about 1 to 2 T. Margarine to pan before adding more crepe batter. Stack crepes on top of each other to keep moist. If kept overnight, enclose entire stack, on plate, with large plastic bag, or cover tightly with plastic wrap. Peel crepes carefully off top of stack, so they don't tear, when you use them.
White Sauce:
Melt 6 T. Margarine, or use fat from chicken broth; stir in 8 T. Flour, 1 1/2 tsp. Salt, and dash of Pepper, until smooth. Gradually stir in 4 C. broth (blended with 1/2 C. powdered milk and 2 T. Lemon Juice, stirring constantly until mixture is thickened and smooth. (This shouldn't be real thick.)
White Sauce (follows Crepes)
1/4 C. minced Onion
1 T. Margarine
1 whole Chicken, cooked
2 to 3 C. grated Mozzarella Cheese
2 lbs. broccoli, cooked
About 2-1/2 hours before serving, Or the night before:
1. Cook Chicken in 2 qts. Water and 2 tsp. Salt, with 2 ribs Celery, 1 whole carrot, and 1/2 medium onion, till tender. Strain broth from chicken and vegetables. Let cool and remove meat from bones.
2. Make Crepes, then White Sauce, and put Broccoli on to cook for 10 min. Set aside.
3. Preheat oven to 350°. Grease (or spray) a 13x9-inch baking pan. Cook minced onion in margarine till tender. Drain Broccoli and put on paper toweling to absorb excess moisture. Cut deboned chicken into 1-inch pieces. To 3/4 C. white sauce, add chicken and cooked onion.
4. Pour half of remaining sauce evenly over bottom of baking pan; sprinkle with half of grated cheese.
5. In center of each crepe, sprinkle a tablespoon of grated cheese, top with one spoonful of chicken-sauce mixture and two sprigs of broccoli (with florets at opposite ends). Roll up and place, seam-side down, in baking pan. Repeat with remaining crepes until meat mixture is gone.
2. Pour remaining sauce over top of filled, rolled crepes; cover and bake 30 minutes or until hot and bubbly. Remove from oven, sprinkle with remaining cheese, replace cover and set on top of stove for 10 min. to melt cheese. Makes 8 - 12 servings.
This recipe freezes well: Assemble, Freeze, remove from freezer, thaw and cook at 325° for 45-50 min.
Crepes (make ahead or night before):
6 Eggs
2 tsp. Sugar
2 C. Milk
1 tsp. Salt
2 T. Oil
1-1/2 C. Flour
Place eggs, milk, and oil in blender, or in bowl and use mixer. Blend on high till well mixed. Add sugar and salt and mix again. Gradually add flour and mix on high till smooth. Season pan with 1 T. margarine by heating over medium heat till it sizzles rapidly and just begins to brown. Add another tablespoon of margarine and tilt pan to melt. Pour about 1/4 C. batter into hot pan, tilt to spread batter to sides. Let cook until crepe is set. Loosen edges, quickly push turner under crepe and flip over. Cook 1/2 to 1 min. longer and remove to a plate. Continue cooking by adding about 1 to 2 T. Margarine to pan before adding more crepe batter. Stack crepes on top of each other to keep moist. If kept overnight, enclose entire stack, on plate, with large plastic bag, or cover tightly with plastic wrap. Peel crepes carefully off top of stack, so they don't tear, when you use them.
White Sauce:
Melt 6 T. Margarine, or use fat from chicken broth; stir in 8 T. Flour, 1 1/2 tsp. Salt, and dash of Pepper, until smooth. Gradually stir in 4 C. broth (blended with 1/2 C. powdered milk and 2 T. Lemon Juice, stirring constantly until mixture is thickened and smooth. (This shouldn't be real thick.)
Subscribe to:
Posts (Atom)
Subscribe To Incredible Women
Posts
All Comments