Welcome to my baking page. I have enjoyed doing this page for all of you. For those who are close to me or know me at all know I love to bake especially for the holidays. I've been away from my homestate of Pennsylvania for six years now and miss being able to stash goodies in a big freezer for gift giving. I am in England now and can't seem to find
enough room to put things I bake, but I do still bake favorites for friends and my inlaws and step children and their families. When at home, it's nothing for me to have over a hundred dozen assorted cookies, different candies, lots of breads and anything else I feel like adding to the list. I have my standard recipes I use every year and try to add something different when I can. My problem is being in England what they are used to is not what we are in the states and that makes it a bit more of a challenge. I hope you enjoy the recipes I've added to my page.
APPLE CAKE
1 1/4 Cups Sugar
1 Cup Oil
3 Eggs
1 TSP Cinnamon or Nutmeg
1 TSP Salt
1 TSP Baking Soda
2 Cups Flour
3 Medium Apples, chopped
Mix all ingredients and fold in apples. Grease a 13x9 Pan.
Bake at 350 Degrees for 35 Mins. Needs no icing.
Is good with whipped cream if you wish.
MOM'S SUGAR COOKIES
3 1/4 cups Flour
l tsp Baking Soda
1/2 tsp Salt
1/2 cup soft butter
1 cup Sugar
1 egg
1 1/2 tsp Vanilla
1 tsp Nutmeg
1/2 cup Sour Cream
Combine everything except the flour.
Mix with electric mixer until well blended.
Add the flour a bit at a time until all is mixed well.
Set oven for 350 degrees. Divide dough in half.
Flour a flat surface and knead the half dough
until not sticky being careful not to add too much
flour as it tends to make the cookies tough.
When the cookies are not sticky, roll out on
floured surface to 1/4 inch thickness.
Using flour dipped cookie cutters cut
to shapes desired and decorate with
colored sugars. Bake 8 mins. Makes about
6 dozen depending on the size of your
cookie cutters.
OATMEAL CHOCOLATE CHIP COOKIES FROM HERSHEY
3/4 Cup Butter, softened
1 Cup Light Brown Sugar
1/2 Cup Sugar
1 Egg
1 Cup Flour
1/2 TSP Baking Soda
1/2 TSP Salt
1/4 Cup Milk
2 1/2 Cups Quick Oatmeal
2 Cups Semi Sweet Chocolate Chips
Mix all ingredients. Bake at 375 degrees for 10-12 mins.
Yield: 4-6 Dozen.
BUTTER DROP INS
1/2 cup Butter Flavor Crisco
3/4 cup sugar
1 TBS milk
1 egg
1/2 tsp Vanilla
1/4 tsp Salt
1/4 tsp Baking Powder
1 1/4 cups Flour
Heat oven to 375 degrees. Grease baking
sheets with Butter Flavor Crisco.
Mix all the ingredients together and mix well.
Bake for 7 to 9 minutes. When cookies are
cool, ice with the following
icing recipe.
ICING
1/2 cup Butter Flavor Crisco
4 cups Confectioners' Sugar
1/3 cup Milk
1 tsp Vanilla
Mix well with electric mixer until smooth.
Add desired food coloring if you like.
FOOL PROOF CHOCOLATE FUDGE
3 (6 ounce) packages semi sweet chocolate chips
1 (14 ounce)can Sweetened Condensed Milk (NOT EVAPORATED
Dash of Salt
1 1/2 TSP Vanilla
1/2 Cup Chopped Nuts (if desisred)
In heavy saucepan, over low heat, melt chips with Condensed
Milk. Remove from heat, stir in remaining ingredients
Spread evenly into wax paper lined 8-inch
square pan. Chill 2-3 hours or until firm. Turn
fudge onto cutting board, peel off paper and cut
into squares. Store loosely covered at room temperature.
SWEET POTATO CASSEROLE
1 1/2 pounds Sweet Potatoes
1/2 cup Granulated Sugar
1/2 cup Milk
1 beaten Egg
3 TBS Butter, cubed
1 tsp Vanilla
1/2 cup Packed Brown Sugar
1/3 cup Flour
2 TBS Butter
1/2 cup pecan pieces
Scrub and peel sweet potatoes. Cut off and discard
woody portions and ends. Cut potatoes into
cubes. Cook covered in a small amount
of boiling water for 25-35 mins.
When potatoes are tender, drain. Combine hot sweet
potatoes, sugar, milk, egg, the 3
TBS butter and vanilla. With a wooden spoon, stir
to break up the potatoes, but not
completely mash them. Put mixture into
greased 2 quart square baking pan.
In a bowl, combine brown sugar, flour, cut in 2 TBS butter
until mixture resembles course crumbs. Stir in
pecan pieces. Sprinkle mixture on top of
potato mixture and bake in 350 degree
oven for 25 mins. Serves 8.
MEXICAN WEDDING CAKES
2 cups Butter
1 cup Confectioners Sugar
2 tsp Vanilla
4 1/2 cups Flour
1/2 tsp Salt
1 1/2 cups chopped Pecans
Heat oven to 400 degrees. Mix all
the ingredients in a bowl and mix until smooth
Shape dough into one inche balls.
Place on ungreased baking pans and bake 10-12
mins. Remove from oven and while still hot
roll them in confectioners sugar again and cool.
Makes 8 dozen.
BUCKEYES
1 pound (4 sticks) margarine
4 cups softened peanut butter
2 TBS vanilla
2 cups graham crackers (ground)
3 1/2 cups confectioners sugar
Mix together and roll dough into 1/2 to 3/4" balls. Refrigerate 4 hours. Melt chocolate wafers and coat the molds with chocolate, using small brush to be sure it all gets coated. Put in freezer so chocolate gets hard. Fill with peanut butter filling. Cover completely with melted chocolate and place in freezer until chocolate sets. (I've done this melting milk chocolate candy bars and melting them in a pan and dipping the balls in - being very careful).
DAILY DELIGHT PEANUT BRITTLE
1 cup light corn syrup
1 TBS butter
1 cup peanuts
1 cup sugar
3/4 tsp salt
Combine these ingredients. Cook over medium heat in cast iron frying pan (large one) until sugar melts. Add peanuts. Increase heat to high and stir constantly until peanuts become light brown. Remove from heat. Quickly stir in 1 tsp baking soda. Spread thinly onto greased shallow pan (cookie sheet works great but must have edges).
CHRISTMAS CRYSTAL CUT CANDY
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
dash of salt
Cook to hard crack (290 degrees) add food coloring and flavorings and pour into 8x8x2 metal pan.
NO BAKE COOKIES
1/4 cup cocoa
2 cups sugar
1/2 cups water
1/2 cup butter
Cook 1 1/2 mins and take off stove and add:
1 cup peanut butter
3 cups oatmeal
POINTSETTA COOKIES
2 cups confectioners sugar
1 cup butter or margarine
2 eggs
1 tsp vanilla
1/2 tsp rum extract
3 cups flour
1 tsp salt
1 cup shredded coconut
1 cup butterscotch morsels
1/2 cup candied red cherries
granulated sugar
Cut cherries in wedges. Beat together all ingredients except butterscotch morsels and beat well. Add 3/4 cup of butterscotch morsels. Chill dough until firm. Roll into 1" balls. Place on ungreased cookie sheet. Flatten each cookie with bottom of glass that has been dipped in sugar. Place butterscotch morsel in middle of each cookie. Place cherry wedges (4) at top and bottom and both sides of morsel to resemble pointsetta. Bake at 375 for 12 mins. Makes 5 dozen.
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