Desserts

Kneecaps
(A specialty of northeastern Wisconsin) Submitted by Bonnie Turner
1/4 cup sugar 3 Tbsp. shortening or butter 1/4 tsp. salt 3/4 cups milk 1 1/4 oz. cake yeast 1/4 cup warm water 1 egg, lightly beaten 3 cups flour
Shortening or vegetable oil for deep-frying Powdered sugar Blueberry or cherry pie filling (optional) Whipped cream

Place sugar, shortening or butter and salt in large bowl. Bring milk to boil in small saucepan. Stir hot milk into the sugar mixture until shortening melts; cool to lukewarm. Meanwhile, soften yeast in the warm water. Stir in beaten egg. Stir yeast/egg mixture into milk mixture. Mix in half the flour and beat thoroughly. Add remaining flour and mix well. Cover dough with towel and let rise in warm place until double in size, about 45 minutes. Place dough on floured surface, flour it lightly, and knead very briefly. Roll out to 1/3" thick. Cut into 2- or 2 1/2" rounds with cookie cutter. Gather scraps, re-roll, and cut again. Allow dough rounds to rise a second time while you heat shortening or oil in deep, heavy pot. Test the heat of the fat by dropping a small piece of dough in it; the dough should begin to puff and "bubble" immediately (the temperature should be between 350°F and 365°F). Just before frying the pastries, make a large, deep indentation in the middle of each (for the filling) with your thumb. Drop the rounds into the oil with the indentation side down. Fry only a few at a time; do not crowd the pot. Turn them over as soon as one side is golden brown (this will only take a moment!) and fry until second side is golden brown and pastry is puffed. (If they darken too quickly, reduce the heat.) Suspend finished pastries briefly over pot to allow excess oil to drip off. Drain on paper towels, again with indentation side down. Cool completely. When ready to serve, roll or toss kneecaps in powdered sugar. Fill centers with dabs of pie filling and/or whipped cream.

Pies Recipes

Easy Pie Crust Recipe

1 1/3 cups plain flour 1 cup shortening 1 tsp. salt 3 Tbsp. cold milk 2 12" squares of wax paper
Combine the flour, oil and milk in a bowl. Pat the dough into a ball. Sprinkle flour on the waxed paper and place the ball of dough between the two sheets. Roll out to edge and trim. Place the rolled dough into pie tins.

Lemon Pie

1 baked pie shell 1 1/4 cups sugar 6 Tbsp. cornstarch 2 cups water 1/3 cup lemon juice 3 eggs separated 3 Tbsp. butter 1 1/2 tsp. lemon extract 2 tsp. vinegar
Mix the sugar and cornstarch together in top of double boiler. Add the 2 cups of water. Combine the egg yolks with the lemon juice and beat. Add to the rest of the mixture. Cook until thick over boiling water for about 25 minutes. Now add the lemon extract, butter and vineger and stir thoroughly. Pour into a 9" pie shell and let cool. Cover with meringue and brown.

Another Lemon Pie Recipe

1/2 cup cold water 7 Tbsp. cornstarch 1 1/2 cups hot water 3 egg yolks juice of 2 lemons grated rind of 1 lemon 1 1/4 cups sugar
Mix the sugar and hot water and bring to a boil. Mix the cold water and the cornstarch. Add to the sugar and water and cook until thick. Remove from the fire and add beaten egg yolks. Return to the fire and cook over low heat for 5 minutes. Remove from the fire and add lemon juice and rind with 1 Tbsp. butter (optional but recommended). Pour mixture into a baked pie shell. Cover with meringue and bake at 325°F for 20 minutes.

A Meringue Recipe

3 egg whites 6 level Tbsp. sugar 1 tsp. lemon juice
Beat the egg whites until standing in peaks (about 5 minutes). Add sugar and lemon juice.

Recipes for Cakes

Dutch Apple Cake

3 cups plain flour 2 cups sugar 1 1/2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 cups fresh apples, diced 1 cup chopped walnuts or pecans 2 eggs slightly beaten 1 cup oil 1 tsp. vanilla
Mix the flour, sugar, apples, nuts, and other dry ingredients well. Add the vanilla, eggs, and oil. Toss until mixed. Bake 1 hour at 350°F in a round deep pan.

Pound Cake

2 sticks butter 5 eggs 1/2 tsp. salt 1 1/2 tsp. lemon extract 1 3/4 cups sugar 2 cups cake flour 1 1/2 tsp. almond extract
Cream butter and sugar until lightly fluffy. Add eggs one at a time, beating after each addition. Fold in flour that has been sifted with salt. Add extracts. Pour batter into a greased 9-inch pan and bake at 350°F for 1 hour or until done.

Homemade Chocolate Cake

2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup butter 2 cups sugar 1 tsp. vanilla 4 eggs 1 1/2 cups milk 6 oz. unsweetened chocolate 1 1/2 cups chocolate chips

Melt the unsweetened chocolate. Sift the flour, baking powder, and salt together. Cream the sugar and butter together until fluffy. Add the eggs, one at a time, and beat well after each addition. Add the dry mixture and the milk and mix well. Fold in the chocolate chips. Pour batter into a lightly-greased 9" X 13" pan and bake in a preheated oven at 350°F for 40-45 minutes. Frost when cool.

Mud Cake

2 sticks butter 2 Tbsp. cocoa 2 cups sugar 1 tsp. vanilla 1 1/2 cups cake flour 1 1/2 cups coconut 4 eggs 1 1/2 cups walnuts or pecans
Soften the butter and add cocoa, sugar, flour and eggs. Mix well. Add vanilla, coconut and nuts. Pour batter into a 9"x13" pan and bake at 325°F for 30-40 minutes.

Apple Nut Cake

2 cups sugar 3 eggs 1 1/2 cups oil 3 cups sifted flour 3 cups fresh apples, peeled and diced 1 tsp. vanilla 1 cup walnuts or pecans 1 tsp. soda 1 tsp. salt
Blend the sugar, eggs and oil. Add the flour, vanilla, soda and salt. Mix well. Add the apples and nuts. Pour into a greased bunt pan and bake at 325°F for 1 1/2 hours.

Apple Cake

3 cups flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 cup oil 3 cups fresh apples, peeled and diced 1 tsp. vanilla 1 cup walnuts or pecans, chopped 2 eggs 2 cups sugar
Sift the flour, soda, salt and cinnamon together. Add the oil and vanilla. Beat eggs and add the sugar a little at a time to the egg mixture. Beat until thick. Mix the egg mixture to the flour and oil mixture. Mix well. Add the apples and nuts. Bake at 350°F in a greased pan for 1 hour and 15 minutes. Allow to cool about 20 minutes on a rack before removing from pan.

Coffee Cake

2 1/2 cups flour 1 cup sugar 4 tsp. baking powder 1 tsp. salt 1 cup milk 2 eggs 6 Tbsp. melted butter

Preheat the oven to 375°F. Stir together the flour, sugar, baking powder and salt in a bowl. Blend the milk, eggs, and butter until well mixed. Add the liquid mixture to the dry ingredients all at once and stir until moistened. Pour the batter into a lightly-greased 9" X 13" pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

Another Coffee Cake

2 cups flour 2 cups brown sugar 1/2 cup butter 1 cup buttermilk 1 tsp. soda 1 egg 1 pinch salt

Mix the flour, sugar and butter together until it resembles a coarse meal. Remove 1/2 cup of the mixture. Add the milk and the remaining ingredients and mix well. Pour into a lightly-greased 9" X 13" pan and sprinkle the 1/2 cup of flour, sugar and butter mixture that was removed earlier. Bake at 350°F for 40 minutes.

A Coffee Cake Topping

1/2 packed cups brown sugar 2 Tbsp. flour 2 Tbsp. softened butter 3 tsp. cinnamon

Mix everything together and sprinkle on the coffee cake before baking.

Pound Cake

3 cups sugar 2 cups butter 6 eggs 4 cups flour 3/4 cup milk 1 tsp. vanilla 1 tsp. almond extract

In a large bowl, cream together the sugar and butter until the mixture is fluffy. Add the eggs one at a time and mix well between each addition. Add the flour, milk, vanilla, and almond extract. Mix well. Pour into two greased and lightly-floured 9" X 5" loaf pans and bake in a preheated 350°F oven for about 1 hour, or until a toothpick inserted in the center comes out clean.

Another Pound Cake

3 3/4 cups sifted cake flour 1 1/2 tsp. baking powder 1 tsp. grated lemon rind 1 tsp. nutmeg 1 3/4 cups butter 2 1/4 cups sugar 8 eggs, separated

Sift together the flour and baking powder a couple of times. Add the lemon rind and nutmeg to the butter and work with a spoon until fluffy and creamy. Gradually add 1 3/4 cups of the sugar while continuing to beat with a spoon until light. Beat the egg yolks until light colored and thick enough to fall from the beater in a heavy, continuous stream. Add to butter mixture and beat well with a spoon. Beat egg until stiff enough to stand up in peaks, but not dry. Add remaining 1/2 cup of sugar, 2 Tbsp. at a time, beating after each addition until sugar is blended. Stir 1/3 of the flour mixture into the butter mixture, then 1/2 of the egg whites, repeating until all is used, beating very thoroughly with a spoon after each addition. Turn into two 9" X 5" loaf pans which have been greased and lightly floured. Bake in a preheated 325°F oven for 1 hour and 20 minutes, or until done.

Homemade Spice Cake

3/4 cup butter or shortening 1 cup brown sugar 1 egg 1/2 cup raisins 1/4 tsp. salt 1/4 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. cinnamon 2 cups flour 1 tsp. baking soda 1 cup sour milk 2 tsp. baking powder

Cream together butter, brown sugar and egg until light and fluffy. Stir in raisins, salt and spices. Add half the flour. Blend in baking soda and milk. Stir in remaining flour and baking powder. Pour batter into buttered 8-inch round layer pans or 7" x 12" baking dish. Bake in a preheated oven at 375°F for 25 minutes or until top springs back when touched.

Recipes for Cobbler

Fresh Peach Cobbler

1/2 cup plus 2 Tbsp. butter or margarine 3/4 cup all-purpose flour dash of salt 2 cups sliced peaches 2 cups sugar, divided 2 tsp. baking powder 3/4 cup milk
Melt the butter in a 2-quart baking dish. Combine 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish but do not stir. Combine peaches and remaining sugar and spoon over batter, but don't stir. Bake at 350°F for one hour.
You may use canned, sweetened peaches and only 1 cup of sugar.

Easy Cobbler

1/2 cup sugar 1/2 cup flour 1 tsp. baking powder 2 Tbsp. sugar 2 cups drained canned fruit 1/2 cup juice from fruit 1/2 cup milk 1/2 stick butter
Grease a shallow baking pan with oleo. In a small bowl, mix 1/2 cup sugar, flour, and baking powder. Add milk and mix into batter. Don't overmix. Pour into buttered baking pan and add fruit and juice. Dot top with pieces of butter. Sprinkle the 2 Tbsp. of sugar. Bake at 375°F for 30 minutes.

Recipes for Pralines

Pralines

1 1/2 cups dark brown sugar 1 1/2 cups white sugar 1/8 tsp. salt 1 1/2 cups evaporated milk 2 cups whole pecans 1 tsp. vanilla extract 1 cup very cold water 1 tsp. oil
In a large saucepan, combine above ingredients. Stir constantly over a medium-low flame. Mixture should be at a low boil. Cook for about 4 minutes until mixture reaches 260°F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly.

Pralines

1 1/2 cups sugar 1 tsp. vanilla 3/4 stick butter 3/4 cup light brown sugar 1/2 cup milk 1 1/2 cups pecans
In a large saucepan, combine all the ingredients. Stirring constantly over a medium-low flame, bring to soft-ball stage, about 4 minutes. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, place a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly.

Doughnut Recipes

Baked Doughnuts

2 pkg. dry yeast (1/2 oz.) 1/3 cup warm water 1 1/2 cups warm milk 1/3 cup vegetable shortening 1/4 cup sugar 2 tsp. salt 2 tsp. nutmeg, freshly ground 3 eggs, beaten well 4 1/2 cups flour, all purpose 1/2 cup melted butter

Let the yeast dissolve in the warm water. Put the milk and shortening in a saucepan and warm until the shortening is melted. Set aside and let cool to lukewarm. Pour the yeast mixture into a bowl and add the milk mixture and 2 cups flour. Beat until well mixed. Add the remaining flour and the remaining ingredients and mix well. Cover bowl and let rise until doubled. Turn dough onto a lightly-floured surface and pat it down until it's 1/2 inch thick. Using a doughnut cutter, cut doughnuts out. Set aside on a lightly-greased baking sheet and let rise for about 20 minutes. Place in a preheated oven at 450°F and bake for 10 minutes until golden brown. Dip them in a cinnamon and sugar mixture or glaze with a powdered sugar and milk mixture (cooked).

Cookie Recipes

Chocolate Chip Cookies

1/2 cup sugar 1/4 cup brown sugar, packed 1/4 cup (1/2 stick) margarine, softened 1 tsp. vanilla 1 egg white 1 cup flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup semisweet chocolate chips

Combine the sugar, brown sugar, margarine, vanilla and the egg whites together. Add the baking powder and salt to the flour and mix. Add the flour mix to the wet mix. Stir in the chips. Drop by rounded teaspoonfuls on an ungreased cookie sheet, spacing them 2 inches from one another. Bake in a 375°F preheated oven for 8-10 minutes.

Sugar Cookies

1 1/4 cups sugar 1 cup butter-flavored shortening 2 eggs 1/4 cup light corn syrup or pancake syrup 1 Tbsp. vanilla 3 cups + 4 Tbsp. flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt

Combine sugar and shortening. Add the eggs, syrup and vanilla. Beat until fluffy. Combine 3 cups of flour, baking powder, baking soda and salt. Add to the creamed mixture. Divide dough into 4 quarters. Wrap in plastic wrap and refrigerate for 1 hour. Spread 1 Tbsp. of flour on the surface and use one quarter of dough. Flatten with hands, then using a roller, thin out dough. Use cookie cutters to make cookies. (Repeat for each quarter used). Sprinkle with sugars or decorations. Bake in a preheated oven for 5-9 minutes.

Another Sugar Cookies Recipe

1-1/2 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup butter 3/4 cup sugar 1 egg 1/2 tsp. salt

Sift the flour, baking powder and salt into a bowl. Beat the butter, sugar, egg and vanilla together. Stir the flour mixture into the butter mixture. Knead dough and then wrap tightly in plastic wrap. Refrigerate overnight. Preheat the oven to 350°F. Lightly coat cookie sheets with non stick baking spray. Roll out the dough using flour on the surface so it does not stick. Use cookie cutters. Bake for 10-12 minutes.

Raisin Cookies

1 cup brown sugar 1 cup water 2 Tbsp. shortening 1 cup raisins 1/4 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1-1/2 cups flour 1/2 tsp. ginger

In a saucepan combine the sugar, water, raisins, shortening and salt. Stir over a low heat until the sugar and shortening are melted. Bring to a boil, stirring continuously. Simmer for 2 minutes. Remove from heat and let cool. Sift dry ingredients together and add to the cooled mixture, mixing well. Drop by the teaspoonful onto a cookie sheet. Bake in a 350°F oven for 15 minutes.

Another Raisin Cookie Recipe

1 cup raisins 1/2 cup water 1 cup sugar 1/2 cup margarine 2 eggs 3/4 tsp. vanilla 2 cups flour 1 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. nutmeg

Bring raisins and water to boil and simmer uncovered for 5 minutes then set aside to cool. Cream sugar and margarine until light. Beat in eggs and vanilla and mix until mixture is fluffy. Add in raisins. Combine remaining ingredients and stir till all dry ingredients are mixed well. Drop rounded teaspoon full of dough onto greased cookie sheet. Place about 2 inches apart. Bake in a preheated oven at 375°F for 12 minutes.

Homemade Chocolate Brownies

2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup butter 2 cups sugar 1 tsp. vanilla 4 eggs 1 1/2 cups milk 6 oz. unsweetened chocolate 1 1/2 cups chocolate chips

Melt the unsweetened chocolate. Sift the flour, baking powder, and salt together. Cream the sugar and butter together until fluffy. Add the eggs, one at a time, and beat well after each addition. Add the dry mixture and the milk and mix well. Fold in the chocolate chips. Pour batter into a lightly-greased 10" X 15" pan and bake in a preheated oven at 350°F for 25-30 minutes. Frost when cool.

BREAD PUDDING
1 1/2 cups bread cubes 2 cups milk 1/2 cup brown sugar 2 eggs 2 Tbsp. butter 1 tsp. vanilla
Heat the milk and pour over the bread cubes. Add the eggs, beaten with the sugar and butter cut in small pieces. Add 1 tsp. vanilla. Bake at 350°F. until pudding is firm.

CHEWY BROWNIE COOKIES
2/3 cup shortening 1 1/2 cup firmly-packed light brown sugar 1 Tbsp. water 1 tsp. vanilla 2 eggs 1 1/2 cups flour 1/3 cup unsweetened baking cocoa 1/4 tsp. baking soda 1/2 tsp. salt 2 cups semi-sweet chocolate chips
Heat oven to 375°F. Combine shortening, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375°F. for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies from sheet and cool completely.

OLD FASHIONED RAISIN NUT BARS
1 cup raisins 1 cup water 1/2 cup oil 1 cup sugar 1 egg, slightly beaten 1 3/4 cups flour 1 tsp. baking soda 1/2 cup chopped walnuts 1 tsp. nutmeg 1/2 tsp. cloves 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. allspice
Bring raisins and water to a boil. Remove from heat. Stir in oil and cool to lukewarm. In a mixer bowl, mix sugar and egg. Stir raisins into the egg mixture. In another bowl, combine dry ingredients. Add dry ingredients to raisin batter. Stir in nuts. Pour into a 9 X 13-inch pan. Bake at 350°F. for 20 minutes.

PEANUT BUTTER COOKIES
1 cup shortening 1 cup peanut butter 1 cup sugar 1 cup brown sugar 3 eggs 3 cups flour 2 tsp. baking soda 1/4 tsp. salt
In a mixing bowl, cream shortening, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, and salt; add to creamed mixture. Roll into 1 1/2-inch balls and place 3 inches apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 375°F. for 10-15 minutes.

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