Homemade Coffee Liqueur

(This is a nice recipe to make as a Christmas gift
for those friends who enjoy this liqueur. 
Tie the bottle with a nice red ribbon
and put it in a gift basket with some nice liqueur glasses
or cups for a nice hot coffee liqueur drink)

1 fifth of vodka (25.4 oz.)
4 cups of sugar
4 cups of water
1 vanilla bean
2 oz. instant coffee

1.           Dissolve sugar in water.

2.           Bring to a boil and boil 3 minutes.

3.           Cool mixture slightly.  (I cool it well).

4.           Add vodka and vanilla bean.

5.           Pour into a wide mouth gallon jug.

6.           Let mixture stand for 21 days.

7.           Strain, bottle and cap tightly.

ENJOY! 

I mix it with milk and add crushed ice!  Delicious!
 

Kahlua Pie

2 packages lady fingers
1 quart coffee ice cream
1 quart chocolate ice cream
1 tsp. fine espresso powder
1/3 cup Kahlua
2-3 bars butter brickle or Heath bars, crushed  (I put them in a zip lock bag and hit with meat pounder).
Whipped cream or Cool Whip

Line spring form pan with lady fingers.  Mix together ice creams, coffee and Kahlua.  Crush 2 Heath bars and fold into ice cream mixture.  Pour into spring form pan and freeze. Before serving, top with whipped cream and other crushed Heath bar.  Can also top with shaved chocolate.
 

Snow Ball Cake 

1 large angel food cake
1 pint heavy cream
1 T. Knox gelatin
4 T. cold water
1 cup orange juice
Juice of one lemon
1 cup granulated sugar
1/4 tsp. salt
1 T. confectioner’s sugar
1 cup coconut
Boiling water

Soften gelatin in cold water.  Add enough boiling water to dissolve the softened gelatin.  Add orange juice and mix again.  Add lemon juice and sugar and mix until sugar is dissolved.  Put mixture into the refrigerator until it becomes syrupy (1/2 to 1 hour).

Meanwhile, take a large bowl, line it with wax paper.  Take the angel food cake and break it into small (walnut size) pieces.  Whip 1/2 pint whipping cream and fold into syrupy texture, using a large bowl. 

In the lined bowl place some of the cream-gelatin mixture, then a layer of cake pieces.  Continue alternating until all has been used.  Use gelatin mixture as the top layer.  Place the filled bowl in the refrigerator over night or for several hours.  When ready to serve, whip the other 1/2 pint of whipping cream with 1 tablespoon of confectioner’s sugar.  Invert cake on a serving plate, remove waxed paper.  Frost with the whipped cream and sprinkle with coconut. 

You could use dream whip or cool whip for this recipe.  I don’t!

This recipe was given to me by my Aunt Majel, who is an excellent baker!
 

Roll & Cut Sugar Christmas Cookies 

4 cups sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
1 1/2 cups granulated sugar
2 eggs, unbeaten
1 tsp. vanilla extract
4 tsp. milk

1.  Sift flour, baking powder, and salt.  Mix shortening with sugar, eggs, and vanilla in mixer bowl until very light and fluffy.  Mix in flour mixture alternately with milk. 

2. Refrigerate dough until easy to handle (you can hasten this chilling by placing dough in freezer for a short while.

3. Start heating oven to 400 degrees.  On a lightly floured surface, roll a half or a third of dough at a time, keeping the rest in the refrigerator.  For crisp cookies, roll dough paper thin.  For softer cookies, roll 1/8” to 1/4” thick.  I like the thicker cookies!

4. With floured cutter cut into desired shapes, keeping the cuttings close together.

5. With a broad spatula, arrange cookies 1/2” apart on lightly greased cookie sheet.  If desired brush with cream or egg white diluted with a little water.  I don’t do that as I am going to frost them when done,

6. Bake for 9 minutes, or until delicate brown.  Makes about 6 dozen.

7. I frost the cookies with a simple confectioner’s sugar frosting while they are still warm, not hot!  It makes a nice glaze on them. You can sprinkle them with colored sugar, chopped nuts, flaked coconut, cut up gumdrops silver dragees, cinamon sugar or whatever you wish.

8. Enjoy a nice tray of cookies with coffee, tea or milk in front of the fire and Christmas tree on a snowy night.
 

Refrigerator Filled Date Nut Cookies

Dough:
1 cup brown sugar
1 cup white sugar
1 cup butter
3 eggs
4 cups flour
1 teaspoon soda
1/2 tsp. salt

Combine the above ingredients and chill before rolling. 

Filling:
1 lb. package of dates, chopped or ground
1/2 cup water
1/2 cup sugar
1 cup pecans or walnuts 

Cook until thick, cool, but don’t chill.  Divide the dough into 3 parts.  Roll out like pie crust.  Spread on the filling and roll up like a jelly roll.  Cover each roll with wax paper or saran wrap and chill in the refrigerator.  Slice into 1/4” slices and bake when desired in 375 degree oven for 8 - 10 minutes.

These cookies are nice to keep in the refrigerator all rolled up and when someone stops by, just slice some up and bake them fresh!  They are also delicious and look nice on a plate of Christmas cookies.
 

Molasses Gingerbread Cookies

1/3 cup soft shortening
1/3 cup brown sugar, packed
1 egg
2/3 cup molasses

Stir together dry ingredients listed below and stir into above ingredients. 

2 3/4 cup flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger

Chill dough.  Roll out thick.  Bake at 375 degrees for 8-10 minutes.  Frost and decorate.

I guarantee everyone will love this recipe.  I got the recipe from my friend Sally Bragg about 25 years ago and make these every year for Christmas. 
 

Jam Thumbprints

2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp salt
1 1/2 cups sifted all purpose flour
2 slightly beaten egg whites
3/4 cup chopped nuts
1/3 cup jelly

1.   Cream butter and sugar until fluffy.  Add yolks, vanilla and salt; beat well.

2.   Gradually add flour, mixing well.

3.   Shape into 3/4” balls; dip in egg whites and roll in nuts.

4.   Place 1-inch apart on greased cookie sheets.  Press down the center with your thumb or a round measuring spoon.

5.   Bake 350 degrees for 15-17 minutes.

6.   Fill with jelly after baking.  I like currant or raspberry.

7.   Makes 3 dozen.
 

Pecan Tarts

Pastry:
1 cup butter
1 (6 oz.) package cream cheese      
2 1/2 cups unsifted flour
1/2 tsp. salt

Filling:
1 1/2 cup chopped pecans
1 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 eggs, slightly beaten
2 T. melted butter
1/4 tsp. salt
1/2 tsp. vanilla

1.   Soften butter and cheese.  Blend in half of the flour at a time and salt; shape pastry into two 2” diameter rolls, wrap and chill overnight.

2.   Slice pastry into 36 portions; press into 2” muffin pans.  Line cups; do not make rims.

3.   Place half of the nuts in lined cups.

4.   Using a rotary beater, gradually add sugar and syrup to eggs.  Add butter, salt and vanilla.  Pour into tart shells.

5.   Sprinkle with remaining nuts.  Bake in moderate oven (350 degrees) about 20 minutes. 

Makes 3 dozen tarts.  Tarts may be baked in paper bonbon cups.  Have pastry at room temperature when you line cups.  These tarts freeze well.
 

Santa’s Whiskers Cookies 

1 cup butter
1 cup sugar
2 T. milk
1 tsp. vanilla
2 1/2 cups flour
3/4 cup finely chopped red & green maraschino cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut

1.  Cream butter and sugar; blend in milk and vanilla.  Stir in flour, cherries and nuts.

2.  Form two rolls 2” diameter and 8” long.  Roll in the coconut.

3.  Wrap and chill several hours or overnight.

4.  Slice 1/4” thick and bake on ungreased cookie sheets for 12 minutes in 375 degree oven.

Makes 5 dozen cookies
 

Boston Cream Pie

1 cup plus 2 Tablespoons sifted cake flour or 1 cup sifted all-purpose flour. 
2/3 cup sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup milk
¼ cup cooking oil
2 egg yolks
1 tsp. vanilla
2 egg whites
¼ tsp. cream of tartar
Vanilla Pudding Filling
Chocolate Glaze

Cake:
In a medium mixing bowl combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.  Add milk, oil, egg yolks, and vanilla.  Beat with an electric mixer on low to medium speed until combined.  Then beat on high speed for 3 minutes.  Set beaten mixture aside.

Thoroughly wash and dry beaters.  In a large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight).  Pour the beaten mixture over the egg white mixture and gently fold in.

Gently pour batter into an ungreased 9-inch spring form pan.  Bake in a 350 degrees oven for 25 to 30 minutes or until top springs back when lightly touched.  Immediately invert the cake in the pan on a wire rack.  Cool completely.  Remove the cake from the pan. 

To assemble, cut cake horizontally in half.  Place the bottom layer on a serving plate or board.  Spread filling on top.  Top with second layer.  Pour glaze over cake and down sides.  Store cake in the refrigerator.  Serves 8.

Vanilla Pudding Filling:  In a saucepan combine ½ cup sugar, 2 tablespoons flour, 1 T. cornstarch, and 1/8 tsp. salt.  Stir in 1 ¼ cups milk.  Cook and stir until thickened.  Reduce heat; cook and stir 2 minutes more.  Set aside.  In a bowl slightly beat 2 eggs.  Stir in 1 cup of hot mixture into eggs; return to saucepan.  Cook and stir 2 minutes more.  DO NOT BOIL.  Remove from heat.  Stir in 1 T. margarine or butter and 1 ½ tsp. vanilla until combined.  Cover surface with plastic wrap; cool.  Makes 1 ¾ cups.

Chocolate Glaze:  In a saucepan melt 1 square (1 ounce) unsweetened chocolate and 1 tablespoon margarine or butter over low heat.  Remove from heat.  Stir in ¾ cup sifted powdered sugar and ½ tsp. vanilla until crumbly.  Stir in 2 tsp. very hot water.  Stir in 3 to 4 additional tsp. of hot water, 1 tsp. at a time, to make a glaze of pouring consistency.  Makes ½ cup.
 

Apple Cake
Recipe from Linda Milliman 

Apple Filling: 
5 cups apples, peeled and sliced
1/3 cup sugar
1 ½ tsp. cinnamon
¾ tsp. nutmeg

Mix all of the ingredients together in a bowl. 

Cake Ingredients:
3 cups flour
2 cups sugar
3 tsp. baking powder
1 tsp. salt
¼ cup orange juice
1 cup oil
1 tsp. vanilla
4 eggs, slightly beaten

Stir flour, sugar, baking powder and salt together in a large mixing bowl.  Make a well in the center of the dry ingredients and pour in oil, eggs, orange juice and vanilla.  Stir until well blended – batter will be stiff. 

Spoon half of the batter into the bottom of a greased tube pan.  Layer the batter with half of the apples.  Add the remainder of the batter and the rest of the apples on top. 

Bake at 350 for 1 hour and 15 minutes.  Cool and remove from pan.  Serve with whipped cream.

Enjoy!
 

Blueberry Buckle

Recipe from Krista Meszaros, a student at Raspberry Patch. 
Krista brought it for dessert one night and it was a BIG HIT!
  She is a pasty chef and has attended culinary school!

Makes 8 servings
Preparation Time 15 minutes
Baking Time 55 to 60 minutes

Streusel Topping:
1 cup firmly packed dark-brown sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup (1 stick) cold unsalted butter, cut into small pieces 

Cake:
2 cups cake flour (not self-rising)
2 tsp. baking powder
½ tsp. salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
1 egg
1 tsp. vanilla
½ cup milk
1 pint blueberries (about 2 cups)
Confectioners’ sugar for dusting

1.     Heat oven to 350 degrees.  Butter a 9-inch tube pan with a removable bottom; dust with flour

2.     Prepare topping:  Mix sugar, flour, cinnamon and nutmeg in a medium-size bowl.  Cut in butter with a pasty blender or 2 knives used scissor fashion until mixture resembles coarse crumbs.

3.     Prepare cake:  Whisk together flour, baking powder and salt in a small bowl.

4.     With a mixer on medium speed, beat butter in a large bowl until creamy.  Add granulated sugar; beat until fluffy.  Beat in egg and vanilla.  On low speed, beat flour mixture into butter mixture in 3 additions, alternating with milk and ending with flour mixture; beat well after each addition. 

5.     Spread half of batter into prepared pan.  Cover with berries.  Drop remaining batter by tablespoonfuls over berries.  Spoon streusel mixture evenly on top.

6.     Bake in heated 350 degree oven 55 to 60 minutes until topping is deep golden brown.  Remove pan to a wire rack to cool slightly.  Remove sides of pan.  Dust confectioners’ sugar over top of buckle.  ENJOY!
 

Coconut Angel Cake

Cake:
12 large egg whites (at room temperature, but separate when still cold)
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
1 cup sweetened flaked coconut
½ teaspoon vanilla extract
1 cup cake flour (or use regular sifted flour minus 1 tablespoon)
1 ¼ cups confectioners’ sugar

1.      In a large bowl, beat egg whites, cream of tartar, and salt at a high speed with electric mixer until foamy.  Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form.  Fold in coconut and vanilla extract.

2.      In a small bowl, sift together flour and confectioners’ sugar.  Gradually fold flour mixture into egg white mixture.  Spoon batter evenly into a 10-inch ungreased tube pan.

3.      Bake for 30 – 35 minutes, or until golden.  Invert cake onto the small end of a funnel, let cool completely. 

4.      Gently run a knife around edges to release cake from sides of pan.  Remove cake from pan. 

5.      Serve with Pineapple Curd.  Garnish with toasted coconut.

Pineapple Curd:
5 large egg yolks
¾ cup pineapple juice
2/3 cup sugar
1 tablespoon fresh lemon juice
½ cup unsalted butter cut into pieces
1 8-ounce can crushed pineapple, well drained.

1.     In a medium, heavy saucepan over medium heat, whisk together egg yolks, pineapple juice, sugar, and lemon juice.  Continue whisking for 7 to 8 minutes or until mixture thickens.  Remove from heat.

2.     Gradually add butter, whisking after each addition until melted.  Add pineapple, stirring to combine.  Cool slightly; pour into container, cover and refrigerate for 2 hours or overnight.

Makes 3 cups of curd. 
 

Raspberry Meringue Squares
Also Known as Barrick Raspberry Torte
Recipe from Helan Barrick, MDA

 Helan told me that this recipe is her family’s all time favorite dessert.
 She said they all ask for it for their birthdays in lieu of cake! 

Crust:
1/1/2 cups vanilla wafer crumbs
   (about 30 wafers)
4 tablespoons butter or margarine, melted
2 tablespoons sugar
Mix well.  Press firmly in bottom of a 9” x 9”
   baking pan. 

Meringue:
4 egg whites
½ cup sugar

Beat the egg whites until soft peaks form.  Gradually add ½ cup sugar, beating until stiff peaks form.  Swirl meringue over the crumb crust.  Bake at 325 degrees for 12 to 15 minutes.  Cool.

Topping:
1 pint red raspberries (or more) slightly sweetened with sugar
1 packet of Dream Whip
1 tablespoon of lemon juice

Spread the raspberries over the meringue.

Prepare the package of Dream Whip according to the package directions.  Gently stir in 1 tablespoon of lemon juice.  Spread the Dream Whip over the berries.  Chill.
Cut into squares to serve.   Makes 9 servings.

Note:  I made this for my Monday night students and they loved it.  I used black raspberries from our hedgerow along with some red raspberries.  Delicious!  Thank you Helan for the recipe!!!!
 

BANANA JUMBOS
Recipe from Sharon Powers

2 1/4 cups flour                      1 cup sugar
2 tsp. baking powder               3/4 tsp. salt
2/3 cup shortening                  2 eggs
1 tsp. vanilla                            1 cup mashed bananas
                                                12 oz. package chocolate chips

1.     Combine dry ingredients in large mixing bowl.  Cut in shortening. 

2.     Add eggs, vanilla, mashed bananas and beat well.  Fold in chocolate chips. 

3.     Drop by teaspoons onto greased baking sheet.  Sprinkle with cinnamon sugar, if desired.    

Bake 10—12 minutes at 400 degrees. 

Half Moon Cookies

¾ cup shortening
1 ½ cup sugar
2 eggs
1 cup sour milk or (l tablespoon lemon juice + milk)
3 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla

          Cream shortening & sugar together.  Add eggs.  Beat well.  Alternately add milk and the dry ingredients.  Beat well.  Add vanilla.  Drop by teaspoonfuls onto greased cookie sheet. I use a scoop!  Bake 375 degrees for 12-15 minutes.  You can frost half of each cookie with white frosting and half with chocolate.  I don’t frost them most of the time and serve them as plain old sugar cookies.  If you aren’t going to frost the cookies, then sprinkle them with cinnamon sugar before baking.  They are also good just glazed with vanilla frosting while they are still warm.  These are my favorite cookies to have with a cup of vanilla tea!

           I also mix by hand and use part Gold Medal flour and part bread flour, but all Gold Medal still makes a good cookie. Enjoy!
 

Rice Pudding

1 quart whole milk
½ cup long-grain white rice
½ cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
2 eggs
Raspberries or seasonal fruit for garnish

Combine 3 ½ cups of the milk with the rice, sugar and cinnamon in a medium sized, heavy-bottomed saucepan.  Cover and simmer until the rice is tender, about 25 minutes.

Combine the remaining milk with the cornstarch and eggs.

Remove the pan from the heat and add about 2 cups of the hot liquid to the cornstarch mixture, whisking constantly.  Add the warmed cornstarch mixture to the remaining milk mixture in the pan.  Return the pan to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute.

Portion the pudding into dessert dishes.  The pudding can be served warm at this point, or cooled completely and refrigerated, covered with plastic wrap to keep a skin from forming.

Garnish each serving with raspberries (or seasonal fruit) and a sprig of mint.

Makes 8 servings.
 

Blueberry Scones

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup cold butter, cut up
½ cup buttermilk
1 egg
1 ½ teaspoon finely shredded lime peel
1 cup frozen blueberries (do not thaw)
1 teaspoon cornstarch
3 to 4 teaspoons lime juice
1 cup powdered sugar
3 tablespoons chopped almonds, toasted

1. Preheat oven to 450 degrees.  Coast a large baking sheet with cooking spray.
2. In a large bowl, combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and ½ teaspoon salt.  Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center.  Combine buttermilk, egg and peel; add all at once to flour mixture.  Stir with a fork just until moistened.
3. Toss berries with cornstarch to coat; add to flour mixture.  Stir gently 3 – 5 turns, just until berries are incorporated (do not over mix.)  Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1-inch between mounds.  Bake 12 – 15 minutes or until tops are golden.
4. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency.  Drizzle over arm scones.  Sprinkle with nuts.  Serve warm.  Makes 12 scones.
    

Raspberry Patch Cream Pie

Pie Crust:
1 cup graham cracker crumbs
½ cup sugar
5 tablespoons butter, melted

Filling:
1 package (8 oz) cream cheese, softened
¼ cup confectioners’ sugar
2 teaspoons milk
1 teaspoon vanilla extract

Topping:
¾ cup sugar
3 tablespoons cornstarch
1 1/3 cups cold water
¼ cup raspberry gelatin powder
3 cups fresh raspberries 

In a small bowl, combine cracker crumbs, sugar and butter.  Press into the bottom and up the sides of an ungreased 9-inch pie plate.  Bake at 350 degrees for 9 – 11 minutes or until set.  Cool on a wire rack.

In a small mixing bowl, combine the cream cheese, confectioners’ sugar, milk and vanilla.  Carefully spread it over the cooled crust.

In a small saucepan, combine the sugar, cornstarch, and water until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in gelatin until dissolved.  Cool to room temperature.  Refrigerate until slightly thickened.

Arrange raspberries over the filling, and then spoon gelatin mixture over berries.  Refrigerate until set. 

Note:  I will be serving this pie at my backporch lunch classes this summer.  It is delicious and the recipe was given to me by Linda Waterman, a student. 

Pumpkin Muffins

1 cup raisins
½ cup water
2 eggs
1 cup canned pumpkin
1 ¼ cups sugar
¾ tsp. Ground cloves
¾ tsp. Ground cinnamon
½ tsp. Salt
1/3 cup cooking oil
1 ¾ cups all-purpose flour
1 ½ tsp. Baking powder
½ tsp. Baking soda

Soak raisins in the ½ cup water for 5 minutes.  Do not drain.  In large mixing bowl beat eggs; stir in pumpkin, sugar, ground cloves, ground cinnamon, and salt.  Add oil, mixing well.

Stir together flour, baking powder, and baking soda.  Add to pumpkin mixture with half of the raisin water mixture.  Mix well.  Add remaining raisin mixture; stir to mix.  Fill greased muffin pans 2/3 full.  Bake at 400 degrees until top springs back when pressed with fingers, about 25 minutes.  Makes 12 large or 16 medium muffins.
 

CHOCOLATE SILK ESPRESSO PIE

3 cups whole milk
3 tablespoons instant espresso powder
½ cup granulated sugar
¼ cup cornstarch
¼ tsp. salt
2 large eggs
1 bar (8 oz.) bittersweet chocolate, chopped
4 tablespoons unsalted butter, softened
1 tsp. vanilla extract
1 piecrust baked
1 cup heavy cream, whipped with 2 tablespoons confectioners’ sugar

Bring milk just to a simmer in a 1-quart saucepan over moderate heat.  Remove pan from heat and whisk in espresso powder until dissolved.  Keep warm, covered.

Whisk together granulated sugar, cornstarch, salt and eggs in a 3-quart heavy saucepan until combined well.  Add milk in a slow stream, whisking constantly.  Bring to a boil over moderate heat, whisking constantly.

Reduce heat and simmer, whisking until thickened and registers 170 degrees on an instant-read thermometer, about 2 minutes.  Add chocolate, butter and extract to mixture.  Let stand 5 minutes, then whisk until chocolate is melted and incorporated.  Cover surface and cool completely (about 1 ½ hours). 

Spoon into baked crust and put the whipped cream on top.  Refrigerate until ready to serve, at least 4 hours.
 

OLD-FASHIONED SOFT PUMPKIN COOKIES

 
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups granulated sugar
½ cup butter (1 stick), softened
1 cup canned pumpkin (NOT pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
¾ cup chopped pecans (optional)
Glaze

Preheat oven to 350 degrees.  Grease cookie sheet.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl, beat sugar and better in a large mixer bowl until well blended.  Beat in pumpkin, egg and vanilla extract until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoons (or use a scoop) onto cookie sheet.

Bake for 15-18 minutes, or until edges are firm.  Cool 2 minutes on baking sheet and then remove to racks to cool.  Drizzle glaze over cookies. 

Glaze:  Combine 2 cups of sifted confectioners sugar, 3 tablespoons milk, 1 tablespoon melted or softened butter and 1 teaspoon vanilla extract in small bowl until smooth.  I put a blob in the middle of the cookies while still hot and it drizzles down the sides.  Don’t spread it or it will all end up on your rack or the wax paper you put under it! 

Note:  I made these for my husband to take to his hunting lodge and the men sent me lots of thanks and compliments, so they must be good!  I know I like them!    I also always put the pecans in them too, but sometimes use walnuts – depends on what I have on hand. 
 

Pear Pie

Crust:
1 cups sifted pie and pastry flour
1/2 tsp. salt
6 T. Crisco
2 - 3 T. ice water 

Sift flour with salt.  Cut in shortening until the size of small peas.  Make two holes in mixture and drop a tablespoon of ice water in each.  Using a fork push dry ingredients together until it forms a ball.  Add more water if necessary.  Roll out to fit a 9” pie dish and flute the edges. 

Note:  I use a rolling pin cover and roll it out on a pastry cloth.  I sometimes also dump the dry mixture after adding the water and mixing a bit onto waxed paper and then push it together into a ball with the wax paper.

Filling:
5 cups sliced pears  (be sure they are ripe)
3 T. lemon juice                                                         
¾ cup sugar
1 tsp. nutmeg (adjust to your personal preference)
½ tsp. cinnamon  (adjust to your personal preference)
3 T. flour 

Peel and core the pears and thinly slice into a bowl, measuring out 5 cups.  Toss  well with the lemon juice.  Add the sugar, flour, nutmeg and cinnamon and toss together.

Topping:
½ cup flour
4 T. butter
¼ tsp. salt
½ tsp. nutmeg
Dash of cinnamon

Combine ingredients together with fingers or in a food processor until crumbly.  Put the apples into the crust, top with the crumb topping.  Bake at 375 degrees for 45 minutes.  Serve with a small scoop of vanilla ice cream and drizzle with caramel sauce.  It is wonderful!
 

Peach Shortcake

Filling: 
5 medium-sized peaches (2 lbs. Total)
1/3 cup sugar
1 T. fresh lemon juice

Pit the peaches, peel peach halves.  Finely dice two of the peach halves.  Set aside.  Slice remaining peaches into ½ inch thick slices.  Place in a medium-sized bowl with sugar and lemon juice.  Set aside.

Shortcake & Topping:
1 cup buttermilk
1 egg
1 T. vegetable oil
1 tsp. grated lemon rind
2 ¾ cups all-purpose flour
½ cup + 2 T. sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup heavy cream

Heat oven to 425 degrees.  In small bowl, blend buttermilk, egg, oil, and lemon rind together.  Stir in diced peaches.  In a large bowl mix together flour, ½ cup of the sugar, baking powder, baking soda, and salt.  Make a well in the center of the mixture and add the buttermilk.  With a fork, gently stir until evenly moistened and dough comes together.  Gather dough together with floured hands. 

Lightly dust a cutting board with flour and pat dough into a 14” log.  With a floured knife, cut into 8 pieces.  Transfer to baking sheet.  Brush rounds with water then sprinkle with 1 tablespoon of the sugar.

Bake at 425 degrees for 20 – 22 minutes until toothpick comes out clean.  Meanwhile, whip heavy cream with remaining 1 tablespoon sugar to medium-stiff peaks.  Refrigerate until ready to use.

Cut each shortcake horizontally in half.  Place each bottom half on a plate.  Spoon a little juice from the peaches onto each half, and then top with ½ to 2/3 cup peaches. Spoon ¼ cup whipped cream onto fruit.  Cover with top half of shortcake, cut side down and serve.  Delicious!  I also sprinkled cinnamon sugar over the whipped cream!
 

     Creamsicle Delight
Recipe from Linda Quackenbush

3 cups boiling water
1 small package orange Jell-O
1 small package cook and serve vanilla pudding
1 small package cook and serve tapioca pudding
1 small can mandarin oranges, drained and cut in half
1 small container whipped topping (Cool Whip)

Add the orange Jell-O and pudding to the boiling water in a large bowl.  Bring back to a boil in the microwave, whisk well.  Let the mixture cool completely.  I leave it on the counter, then put it into the refrigerator until cooled and thick.  Add the mandarin oranges and fold in one small carton of whipped topping.  Mix well and put into serving dishes or mold.  Refrigerate until firm.

A favorite of all of my friends!
 

Carrot Cupcakes

Cupcakes:
1 cup sugar
1/3 cup vegetable oil
3 T. orange juice
½ tsp. vanilla extract
2 large eggs
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground allspice
½ tsp. salt
¾ cup + 2 T. flour
1 ½ cups shredded carrots
½ cup chopped walnuts or pecans
¼ cup shredded coconut, plus more for garnish

Icing: 
8 oz. Cream cheese (room temperature)
¾ cup confectioners’ sugar
¼ T. vanilla extract 

1. Preheat oven to 350 degrees.  In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract and eggs.
2. Stir in baking powder, baking soda, allspice and salt.  Add flour; mix.  Stir in carrots, walnuts, and coconut.
3. Oil a standard muffin tin or line with paper cups; distribute batter evenly.  It makes 12 cupcakes, but I only got 10.
4. Bake until toothpick inserted in centers comes out clean, 25 minutes.  Let cool before frosting.  Garnish with toasted shredded coconut.
5. Make the icing:  In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.

These didn’t last long!  Everyone loved them!