Category Archives: Dessert

LEMON BUTTER COOKIES

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  • ¾ cup unsalted butter

  • 2/3 cup sugar

  • 2 T. lemon peel grated

  • 1 large egg

  • 1 t. vanilla

  • ¼ t. salt

  • 2 cups flour

Cream butter and sugar.  Add lemon peel, egg, vanilla and salt.  Add flour one cup at a time.  Gather dough in ball, divide in half.  Flatten each disk.  Wrap in plastic and refrigerate.  Roll out to ¼  and cut out in shapes.  Place on ungreased cookie sheet.  Bake 8 minutes at 375 degrees.  Cool and sift powdered sugar over surface.  Serve with lemon sorbet and 1 # frozen blackberries sprinkled with 5 T. sugar.  Let stand about an hour and mash with fork.

LEMON BARS

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  • 2 cups flour

  • 1 cup butter

  • ½ cup sugar

  • 4 eggs

  • 4 T. lemon juice

  • 2 cups sugar

  • 4 t. flour

  • 1 t. baking powder

Mix flour, butter and sugar (1/2 cup) and pat into a 9 x 13 pan.  Bake at 350 degrees for 15-20 minutes until light brown.  Mix together remaining
ingredients and pour over baked batter.
Return to oven and bake another 25 minutes.  Cool and frost with glaze:

  • 1 cup powdered sugar

  • 2T. lemon juice

ICE CREAM PIE

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  • ¾ cup melted butter

  • 3 cups crushed corn flakes

  • 1 cup coconut

  • 1 cup brown sugar

  • 1 cup crushed (not powdered) walnuts

Mix all of the above.  Press into pyrex pie dish (actually this makes two pie crusts).  Place in freezer for approximately one hour until firm.  Fill with any kind of ice cream –French Silk is good and peppermint during the holidays is good.  Return to freezer until ready to use. Top with hot fudge sauce when serving.  Pie may be made a few weeks ahead of use.  Wrap well in freezer.

HOT FUDGE SAUCE

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  • 2 squares of unsweetened chocolate (one ounce each)

  • 1 cup of water

  • 1 cup sugar

  • 1 cup coffee (light) cream

Melt chocolate in boiling water.  Add sugar and cream.  Cook on low heat, stirring as necessary, until sauce gets thick.  This could be as long as 30-45 minutes – or longer!

GREAT SCOTT COOKIES

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  • 1 ½ cups flour

  • 1 t. salt

  • ¾ t. baking soda

  • 1 t. cinnamon

  • 1 cup sugar

  • ¾ cup butter

  • 2 eggs

  • 1/3 cup milk

  • ½ cup rolled oats (Quick kind)

  • 1 six ounce package of butterscotch bits

  • 1 cup raisins

  • ½ cup chopped walnuts or pecans

Cream sugar, butter and eggs.  Add dry ingredients gradually with milk.  Stir in remaining ingredients (oats, butterscotch, raisins, and nuts).  Drop of cookie sheet and bake at 350 degrees for 12-14 minutes.

 

GRASSHOPPER PIE

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  • 20 Hydrox chocolate cream filled cookies

  • 3-4 T. butter melted

  • 30 regular marshmallows

  • ½ cup milk

  • 3 T crème de menthe

  • 3 T. white crème de cocoa

  • 1 cup whipping cream whipped

Crush cookies and mix with melted butter.  Press into a 9” Pyrex pie pan and bake at 350 degrees for 5 minutes.  Cool.  In top of double boiler, melt marshmallows and milk.  Cool.  Add liquors and whip cream.  Fill pie shell.  Refrigerate.

FUDGE PIE

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  • 1 cup sugar

  • ½ cup butter

  • 2 eggs

  • 1 t. vanilla

  • ½ t. salt

  • 1/3 cup flour

  • 2 squares bitter chocolate

  • Nut meats ad lib

Melt the chocolate.  Cream butter and sugar.  Add eggs vanilla and salt.  Add melted chocolate.  Add flour.  Bake at 375 degrees for 30 minutes in a Pyrex pie dish.  Serve with ice cream.

EAGLE BRAND MILK CANDY

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  • 18 ounces of chocolate chips

  • 1 ounce bitter unsweetened chocolate

  • 1 can Eagle Brand milk

  • 3 T. butter

  • 1 T. vanilla

  • Small bag of salted Spanish peanuts

Melt chocolate chips and bitter chocolate in the top of a double boiler (or in a small saucepan nested in a larger pan of water).  When thoroughly melted, add can of milk.  Stir over hot water for 2-3 minutes.  Add butter and vanilla and
peanuts.  I cut butter into small pieces so it melts faster.  Drop by spoonfuls
onto wax paper lined cookie sheets.

DONUTS TO DUNK FROM NONIE

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  • 2 cups of prepared biscuit mix

  • ¼ cup sugar

  • 1/3 cup milk

  • 1 t. vanilla

  • 1 egg

Heat vegetable oil to 375 degrees.  Mix ingredients.  Turn out onto lightly floured surface and knead about 10 times.  Roll out to 3/8” thickness.  Cut with a floured donut cutter.  Fry in hot oil until golden brown – about 1 minute per side.  Take
from fat and drain on absorbent paper.