Dessert

Chocolate Teddy Bears

  • ⅔ c. butter or margarine
  • 1 c. sugar
  • 2 t. vanilla
  • 2 eggs
  • 2 ½ c. flour
  • ½ c. cocoa
  • ½ t. soda
  • ¼ t. salt

Cream butter or margarine, sugar and vanilla in a large mixer bowl. Add eggs; blend well. Combine flour, cocoa, soda and salt, gradually add to creamed mixture, blending thoroughly. Chill until dough is firm enough to handle.

To Shape Teddy Bears: For each cookie, form a portion of the dough into one large ball for body (1-1 ½ in.), 1 medium-size ball for head (¾-1 in.), 4 small balls for arms and legs (½ in.), 2 smaller balls for ears, 1 tiny ball for nose, and 4 tiny balls for paws (optional). On ungreased cookie sheet flatten the large ball slightly for body. Attach medium-size ball for head by overlapping slightly onto body. Place balls for arms, legs, and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired. With a wooden pick, draw eyes and mouth; pierce a small hole at the top of cookies for use as tree ornaments. Bake at 350 degrees 6-8 minutes or until set. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in a covered container for a gift or allow cookies to dry overnight before hanging. Pull ribbon through hole to hang as a tree ornament. Makes about 14 cookies.

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Cornmeal Cookies

  • ½ c. margarine
  • ½ c. sugar
  • 1 egg
  • 1 ½ c. enriched cornmeal
  • 1 t. baking powder
  • 1 t. cinnamon
  • ¼ t. salt
  • 1/8 t. soda
  • 3 T. sugar
  • ¾ t. cinnamon

Beat together margarine and ½ c. sugar until light and fluffy. Beat in egg. Add cornmeal, baking powder, 1 t. cinnamon, salt and soda. Mix well. Chill 1 hour. Shape dough to form about three dozen 1-inch balls. Combine 3 T. sugar and ¾ t. cinnamon. Roll cookie dough balls in this mixture and place them on an ungreased cookie sheet. Bake at 375 degrees 8-10 minutes. Cool 2 minutes on cookie sheet; remove to wire rack; cool thoroughly. Makes about 3 dozen cookies. 

Note: To freeze, carefully, pack cooled cookies in a sturdy container with a tight-fitting lid, separating layers with waxed paper. Label, date, and freeze. To serve, arrange cookies in a single layer on plate; let thaw at room temperature.

 

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Creamiest Rice Pudding

  • ½ gal. milk
  • 1 c. sugar
  • 1 c. uncooked long-grain white rice
  • 3 eggs, lightly beaten
  • ¼ c. milk
  • ¼ t. salt
  • 2 t. vanilla extract
  • ground cinnamon to taste

In a large saucepan over medium-low heat, combine ½ gal. milk, sugar, and rice. Simmer, uncovered 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, ¼ c. milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 in. dish and cover with plastic wrap, folding back the corners to let the steam escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving. Serves 12.

 

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Date Bars

Crumble together:

  • 1 ½ c. oatmeal
  • ¾ c. flour
  • 1 c. brown sugar
  • ½ t. soda
  • ½ c. shortening
  • pinch salt

Cook slowly in saucepan:

  • 1 lb. dates
  • 1 c. sugar
  • 1 c. water (or more)

Cook until dates thicken & smooth on oats. Bake 15 minutes @ 350 degrees.

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Dutch Nutmeg Cookies

  • 1 c. butter or margarine
  • ¼ t. soda
  • ¼ t. salt
  • ¼ t. cloves
  • ½ t. nutmeg
  • 1 t. cinnamon
  • 1 c. sugar
  • ½ c. chopped nuts
  • 2 c. sifted flour
  • ¼ c. sour cream

Cream butter with soda, salt, cloves, nutmeg, and cinnamon until fluffy. Gradually add sugar, beating until fluffy. Stir in nuts. Add flour alternately with sour cream. Mix well. Shape into 12x2 inch roll. Wrap in foil or wax paper and chill several hours or overnight. Cut into 1/8 inch slices. Bake at 375 degrees for 25 minutes. Cool on wire racks. Makes 4 dozen.

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Eggnog Spiced Sugar Cookies

  • 2 c. flour
  • 1 t. baking soda
  • ½ t. salt
  • ½ t. cinnamon
  • ¼ t. nutmeg
  • ½ c. salted butter, softened
  • 1 c. sugar
  • 1 egg
  • 1 ½ t. vanilla extract
  • ¼ c. eggnog

Preheat oven to 350 degrees F. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla, and eggnog. Mix well. When liquid mixture is combined, add the flour mixture and stir until well blended. Roll dough to 1/8th inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press onto an ungreased cookie sheet. Bake approximately 8-12 minutes (depending on thickness) or until golden brown on the edges.

For a special treat, serve cookies with mulled cider topped with cinnamon whipped cream.

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Fruit Cocktail Cake

  • ¼ cup butter
  • ½ tsp salt
  • 2 cups sifted flour
  • 2 tsp soda
  • 2 eggs
  • 1 ½ cups sugar
  • 1 can fruit cocktail (with juice)
  • Frosting:
  • ½ cup butter
  • ¾ cup sugar
  • 1 ½ cups milk (or less)

Mix cake ingredients and pour in greased pan. Sprinkle with ½ cup light brown sugar and 1 cup nuts. Bake at 300°F for 35-40 minutes. Boil frosting ingredients 5 minutes and add 1 ½ cup coconut. Spread on cake.

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Gingerbread People

  • ⅓ c. molasses                
  • !/2 C. light brown sugar
  • 1 T. ground ginger
  • ½ t. cinnamon
  • ½ t. ground cloves
  • ½ t. nutmeg
  • ½ t. baking soda
  • ½ c. butter, cut into pieces
  • 1 egg, lightly beaten
  • 2 ½ c. flour
  • ¼ t. baking powder
  • ¼ t. salt
  • Icing: 1 ¼ c. powdered sugar; 2 T. water; ¼ t. vanilla extract

 

Preheat oven to 325 degrees. Lightly grease baking sheets. In a medium saucepan, bring the molasses, brown sugar, ginger, cinnamon, cloves and nutmeg to a low boil, stirring occasionally. Add the baking soda and stir until the mixture foams up in the saucepan, 1-2 minutes. Place the butter pieces in a large bowl. Pour the hot molasses mixture over the butter and stir to melt the butter. Add the egg and stir to blend. Gradually stir in the flour, baking powder, and salt. Turn the dough out onto a lightly floured surface and knead it lightly until the dough is smooth; form it into a ball. Roll the dough out to a ¼ in. thickness. Cut out the cookies using floured cookie cutters. Place cookies on the prepared baking sheet, about 1 inch. apart. Gather, re-roll and cut the remaining scraps of dough. Bake the cookies for 13-15 minutes or until crisp. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a rack to cool completely. Put on icing/sprinkles/decorations when cooled.

 

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Graham Cracker Roll

  • 20 graham crackers (mashed 3 ¾ cups)
  • 20 whole marshmallows, cut up (Do not use miniature marshmallows.)
  • 1 can plus ¼ cup sweetened condensed milk
  • 1 cup walnuts, chopped
  • 1 cup dates, chopped
  • 3-4 graham crackers, crushed and set aside

Mix all but the 3-4 graham crackers. Roll in the reserved crushed graham crackers, wrap in waxed paper, and freeze.

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Granma Howard's Paisley Shortbread

  • 8 oz. butter
  • 12 oz. plain flour
  • 4 oz. sugar
  • 4 oz cornstarch

Cream butter and sugar very thoroughly. Sift flour and cornstarch. Gradually work into the creamed mixture with a fork and then with the hand. Knead in the last part of the flour on a board. Place the mixture right on the baking sheet and divide in half. Pat into 2 rounds and prick all over with a fork. Bake in slow oven at 300°F for about 40 minutes or until light golden color.

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