Cakes,Cookies,
and Candy
Italian Spice Pepper
Cookie
8 cups white flour
2- 1/2 cups sugar
1/2 cup Hersherys cocco dry unsweeten one
9 teaspoons Baking Powder
1 Teaspoon Cloves
2 Teaspoons cinammon
2Teaspoons nutmeg
2Teaspoons ground black pepper (optional)
2 Teaspoons Allspice
MIXABOVE ALL TOGETHER VERY GOOD
ADD TO DRY MIX
1/2 pound crisco 1/2 pound maragrine mix into dry mixture well
ADD AND MIX TOGETHER
1can Hersherys chocalte sryup
16OZ.Buttermilk
add to dry mix above mix again till all is moist
ADD
1 Cup Raisins dark or light or mix ed
1 cup chopped walnuts
12oz pacakage chocalate chips
ROLL INTO BALLS AND BAKE AT 350 FOR 10 TO 12 MINUTES
do not overbake: when the bottoms turn light brown remove from oven
or they will become hard cool and then icing them
1 BOX POWDER SUGAR
1/2 BOTTLE OF ANISE OR VANILLA (anise is better)
MILK TO MAKE A THIN COATING
I use my largest pot and just roll them around till there all coated
let dry completely and store they will keep many weeks .
The Ultimate Chocolate
Bar
Ingredients:
1/2 cup butter
1 ounce unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
2 cups miniature marshmallows
1/3 cup butter
2 ounces unsweetened chocolate
1/3 cup milk
2 ounces cream cheese
4 cups confectioners sugar
1 teaspoon vanilla extract
Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
2 In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate basae evenly into prepared pan.
3 In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
4 Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
5 Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
6 Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Makes 30 pieces, approximately
Winter Wonder
Bars
Ingredients:
12 ounces white chocolate
4 ounces bittersweet chocolate
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
10 tablespoons unsalted butter
3/4 cup white sugar
3 eggs
3 teaspoons vanilla extract
3/4 cup chopped macademia nuts, toasted
Directions:
1 Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
2 Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
3 Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and in the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
4 Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
5 Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.
Makes 16 bars
Christmas
Cake
Ingredients:
2 (2 ounce) packages slivered, blanched almonds
2 (8 ounce) packages candied cherries
1 (8 ounce) package mixed peel
2 cups raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Directions:
1 Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight.
2 Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan.
3 Stir or blend together flour, baking soda, spices, and salt.
4 In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.
5 Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
Makes 1 - 8 inch fruit cake
Christmas
Cookies
Ingredients:
4 cups molasses
6 cups white sugar
1 cup butter or margarine
4 eggs
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 pound chopped nuts
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons anise oil
1 pound raisins
1 pound currants
1/2 pound citron
2 cups sour milk
1 tablespoon baking soda
16 to 20 cups all-purpose flour
Directions:
1 Grind the nuts, raisins, currants and citron. Boil the molasses and the sugar. Let cool then add the ground mixture, the eggs, salt, cinnamon, cloves, nutmeg, anise oil, sour milk and baking soda. Add enough flour to stiffen dough. Refrigerate dough for several days.
2 When ready to bake preheat oven to 350 degrees F (175 degrees C). Dough may be rolled out to 1/4 inch thick and cut with cookie cutters or you can shape dough into logs and slice. Place cookies on greased cookie sheets and bake for 10 to 12 minutes.
Makes 6 dozen plus
Melt in your mouth
pie
Ingredients:
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/3 cup flaked coconut
1/3 cup chopped nuts
1 (10 ounce) can crushed pineapple, drained
1 (12 ounce) container whipped topping
1 10 inch or 2-8 inch baked and cooled pie shells
Directions:
1 Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared pie shell(s). Refrigerate for several hours before serving.
Makes 1 - 10 inch pie or 2-8 inch pies
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