Spritz Cookies

Cream together:
3/4 c sugar
1 c butter

Add:
2 egg yolks
1 t vanilla or almond extract

 Mix together and stir in:

2 1/4 cups all-purpose flour
1/2 t salt

Beat well. The dough should be pliable, but not too soft. If it is, chill slightly. Put dough in cookie press and press onto ungreased cookie sheet.  Add decorative sugars before baking. Bake at 350 degrees for 10 minutes.

This recipe is from the Joy of Cooking.

Erin's Pasta Bake

Erin Hutton made this for her baby shower at Eva's house. It was a hit!

• 16 oz package of uncooked pasta, shells or small zita
• 1 jar of Prego pasta sauce, garlic/her flavored
• 16 oz package of ground Johnsonville hot Italian sausage, not links. If using links, remove from casing.

• 2 cups grated mozarella, not fine shred

1. Preheat oven to 425 degrees.
2. Brown the sausage.
3. In a 9X13 pan, add the uncooked pasta, sauce, and sausage. 
4. Add 1 jar full of water.
5. Mix well,making sure the pasta is completely covered with the sauce.
6. Cover with foil and bake 15 minutes. 
7. Remove from the oven and stir. Cover and return to oven for another 15 minutes. 
8. If the pasta is tender, remove from oven. If not, return to oven until tender.
9. Sprinkle cheese over the cooked pasta and serve.

Pie Crust in the Processor

Ingredients for 1 pie crust. Double if you need crusts-it will fit in the processor

1 1/2 cups all-purpose flour

4 tablespoons unsalted butter, cubed

5 tablespoons shortening

1/2 teaspoon salt

3 tablespoons ice water

 

Directions

1. Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes. (Your fat should be frozen or very cold.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
2. With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
3. Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
4. Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Nutritional Information

Amount Per Serving  Calories: 207 | Total Fat: 14g | Cholesterol: 16mg

Mike's Nutz

Ingredients
 1 - egg white
 1 - Tbsp water
 1 - Lb pecan halves
 1 - cup sugar
 1 - tsp salt
 1 - tsp cinnamon (may use more for taste)

Procedure
- Beat egg white and water until fluffy
- Mix in sugar, salt, and cinnamon
- Stir in pecans until all are covered
- spread pecans on silpat
- Bake @ 300 degrees for 45 minutes

Special Note:  stir every 15 minutes during baking.  Let cool on silpat.

My brother, Mike Hutton makes these at Christmastime.

Tres Leches

Texas Sheet Cake

 

6/6/08 Big hit at Kevin's graduation BBQ. 

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla

Chocolate Frosting:

• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

PREPARATION:

Cake

Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.

Makes 24 servings.

Frosting:

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Cover with plastic wrap and store in refrigerator.

Rabbit Easter Cake

 

Cut out cakes as indicated.

Place on foiled lined platter.

Frost with white buttercream frosting, sprinkle with coconut immediately. Sprinkle green coconut around the rabbit.

Pumpkin Roll

This is the cake cut into half before it is wrapped in plastic and refrigerated.

We always are charged with bringing this, along with black-eyed pea salsa to Thanksgiving at the Deuels. 

 

PREHEAT oven to 375°

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar

FOR CAKE:

Baking Glaze a 15 x 10-inch jelly-roll pan; line with wax paper. Baking Glaze the waxed  paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: make sure the cake is cool or the filling will all run out.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 

You can't have too much sugar.

Remove waxed paper then roll to cool

Roll Long side to long side

Pumpkin Pie

 

Preheat oven 425°  then down to 350°.

2 unbaked 9 inch pie shells
4 eggs
1 29 oz can solid pack pumpkin (NOT pumpkin pie filling)
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
2 cans (12 oz. each) evaporated milk (not condensed milk)
1. Beat eggs.
2.  Add remaining ingredients in order given.
3. Pour into pie shells
4. Bake 15 minutes at 425°.
5. Reduce heat down to 350°and bake another 20 minutes until a knife inserted into middle comes out clean.

Poppyseed Cake

Cake "frosting"

2 T vegetable oil

6 T sugar

2 T cinnamon

Coat bundt pan with oil.

Mix sugar and cinnamon and sprinkle inside of pan

Cake

1 box Duncan Hines Pineapple cake mix.

1 small box instant vanilla pudding

1 c pineapple or orange juice

1/2 c vegetable oil

5 whole eggs

1/4 t vanilla

1/4 t almond extract

1/4 c poppy seeds

Thoroughly mix all ingredients except poppy seeds.

Fold in poppy seeds.

Coat the bundt pan with the cinnamon powder frosting.

Pour into prepared bundt pan and bake.

350° oven for 45 minutes

Variation: Add a glaze of powdered sugar and milk over the cooled cake instead of cinnamon frosting.

Pioneer Cobbler

Kelly found this recipe and has used blueberry, cherry, apple and peach fillings.

1 package Pioneer Baking Mix

1 cup sugar

1 cup milk

1 egg, beaten

1 can pie filling of your choice

1/4 t. cinnamon

1/4 c. melted butter

In large mixing bowl stir together baking mix, sugar, milk and eggs until smooth.

 Pour batter into greased 9X9 pan.

Dollop pie filling over batter.

Sprinkle cinnamon over batter.

Drizzle butter over batter.

Bake 40 minutes at 350 degrees or until top is golden and a knife inserted comes out clean.

Double the recipe and make in a 9X13 to serve 20.

Pineapple Filling

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

1/2 c butter, melted first

1 #2 can crushed pineapple (tall can)

1/4 c flour

1/2 c sugar

Cook low on stovetop until thick.

Dreamwhip Cake

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

Preheat oven to 300° 

Bake for approx 30 minutes

1 box cake mix, no pudding variety

1 pkg dry dreamwhip

1 sm box instant pudding

1 t vanilla

1t almond flavoring

1 t clear butter flavor

1 cup milk

4 eggs

Use chocolate pudding mix for chocolate cakes, french vanilla for all other cakes.

Combine all ingredients and mix for 4 minutes. Bake at 300° until knife comes out clean.

Pineapple Upside Down Cake

350° cook for 20-25 minutes

Betty Crocker 1965 cookbook

Prepare the skillet:

Melt 1/3 c butter.

Sprinkle evenly 1/2 c brown sugar.

Arrange pineapple  rings, pecans and maraschino cherries. (Save the juice from the fruit)

Beat until thick and lemon-colored (5 minutes)

2 eggs

Gradually beat in:

2/3 c sugar

Beat in all at once:

6 T of juice from fruit

1 t vanilla

Sift together and beat in all at once:

1 c flour

1/3 t baking powder

1/4 t salt

Bake until knife inserted comes out clean. Immediately invert onto serving plate. Serve warm with plain or whipped cream.

Lemon Meringue Pie

400° cook for 5-10 minutes

Betty Crocker 1965 cookbook

Mix in saucepan:
1 1/2 c sugar
1/3 c cornstarch
Stir in gradually:
1 1/2 c water
Cook over moderate heat, stirring constantly
 until mixture thickens and boils. Boil 1 minute.
Slowly stir half of hot mixture into :
 3 egg yolks, slightly beaten
Then beat into the hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat.
Continue stirring until smooth.
Blend in
3T butter
4T lemon juice 1 1/3 t lemon rind
Meringue
 3 egg whites
1/4 t cream of tartar
1/2 vanilla 1/8 c sugar, add more to taste
Beat egg whites with cream of tartar until frothy.
Gradually add sugar a little at a time.
Continue beating until stiff and glossy.

Pile meringue onto pie filling, taking care to seal edges.

Seal to prevent "weeping".

Cool in non drafty area to prevent meringue from falling.

Pour into baked pie shell. Cover with Meringue. Bake until delicate brown. Serve as soon as cool.

Eva's Flan Custard

3/4 c sugar, caramelized

3 eggs

3 egg yolks

2 oz cream cheese

1 1/2 t vanilla

1 can sweetened condensed recipe

14 oz milk

The dish is placed in a water bath while baking. Just put a larger pan of water in the oven. Put the round dish inside this bath. Test out how much water the larger pan should have in it before baking.

1. Caramelize sugar and pour into 9" round baking dish.
2. Add remaining ingredients, one at a time, into the blender.
3. Pour into baking dish and cook for 70 minutes at 350 degrees. The center has to be firm.
4. After cooking, turn upside down onto the serving dish immediately.

Serve Chilled. 

Source: Eva Hutton

No Bake Peanut Butter and Oatmeal cookies

2 c sugar

1/4 c cocoa powder

1/4 c butter

1/2 c milk

2 1/2 c regular oats, uncooked

3/4 c peanut butter

2 t vanilla

Mix first 4 ingredients  in saucepan over medium heat and cook until boil. Boil 1  minute.

Stir in remaining ingredients.

Drop onto silpat  and let cool thoroughly.

Makes 4 dozen

Coconut Pies Makes 2

Baking Glaze (Here's the Link)

4 eggs
1 3/4 c sugar
1/2 c flour
1/8 t baking powder
14 oz coconut
2 cups milk
1 1/2 t vanilla
1/4 c butter, melted

March 1990

1. Coat the pie pans with the baking glaze. Okay to substitute Pam spray if needed.
2.Mix ingredients in the order listed into a blender. Pour into 2  9" pie pans.
(Makes it's own crust)

                       3.Bake 30-40 at 350 degrees minutes or until center is firm. 

Georgette Divinity

Maxine's recipe that I must have asked for. On the recipe card she

named it ""Georgette " Divinity" and since I started that crazy nickname

I'm sure she named it that just for me:)

I didn't know what to call Terry's parents; Mr and Mrs was too formal but mom and dad was already taken with my parents. So it started out with "George"  for Terry's dad and "Georgette" naturally followed for Maxine. Funny that they named the golf cart at the lake house "Little George". 

2 cups sugar

1/2 c white corn syrup

1/2 c water

Dash of salt

2 egg whites, stiffly beaten

1 t vanilla

3/4 c pecans

Over low heat cook sugar, syrup, water and salt until sugar is dissolved. Cook without stirring until mixture reaches 252°.  Remove from heat.

Add mixture to stiffly beaten egg whites. Beat until mixture loses it's gloss.

Add vanilla and pecans.

Spoon onto waxed paper or silpat.

Granny Bea Divinity

1 egg white
2 1/2 c sugar
1/4 t salt
1/2 c corn syrup
3/4 c water
1 t vanilla
3/4 c nuts or cherries
1. Beat egg white and set aside
2. Combine sugar, salt, syrup and water in saucepan.  Cook to firm ball stage.
 Wipe away the crystals from pouring side of saucepan and allow this syrup to cool 5 minutes.
3. Add 1/2 of syrup mix to the beaten egg white. Beat constantly and slowly add remaining syrup.
4. Add vanilla and nuts or cherries.
5. When creamy, pour into buttered pan and cut into squares. Yields 1 1/2 lbs.

Pineapple 7-Up Cake

1 box yellow cake mix

4 eggs

1 large box pineapple or vanilla instant pudding

3/4 c vegetable oil

1 10 oz bottle 7-UP

Beat all ingredients except 7-UP. Add 7-UP and beat well

Topping

2 eggs, beaten

1 1/2 c sugar

1 T flour

1 stick butter

1 c undrained crushed pineapple

Cook until thick. Let cool and spread on cake.

Coffee Cake

1 stick butter

2 c sugar

2 eggs

1 c sour cream

1/2 t vanilla

1/4 t salt

2 c flour

1 t  baking powder

1/4 c sugar

1 t cinnamon

1 c nuts

One of my mom's good friend from Spain, Carol Flasch

1. Cream butter and sugar.
2. Add eggs one at a time. Beat well.
3. Add sour cream and vanilla.
4. Mix in flour salt and powder.
5. Add mixture to greased bundt pan.
6. Sprinkle on sugar, cinnamon and nuts. Swirl in to get marble effect.
7. Bake 350 degrees for 1 hour.

Sprinkle with powdered sugar if desired.

Individual Cheesecake

2 8oz. Cream cheese packages
3/4 c sugar
2 eggs
1 t vanilla
1 T lemon juice
Nilla wafers
Cherry Pie filling
18-20 Foil cupcake baking cups
1. Beat first 5 ingredients well. Put a wafer in each foil liner.
2. Fill about 2/3 full.
3. Bake 17 minutes at 350 degrees.
4. When cool, top each with spoonful of pie filling.
5. Refrigerate.

No-Bake Cheesecake

1   9" graham cracker pie crust
1 8oz. pkg cream cheese, softened
1 14oz. Can sweetened condensed milk
1/3 c lemon juice
1 t vanilla extract
Canned pie filling
1. Beat cheese until light and fluffy.
2. Add condensed milk and blend thoroughly.
3. Stir in lemon juice and vanilla.
4.  Pour into crust and chill for 2 hours.
5. Top with filling before serving.
6. Refrigerate leftovers.

Chocolate Buttercream Frosting

1 tub of premade chocolate frosting

1 1/2 c buttercream frosting (see recipe in this blog)

Mix together and spread on cake. This will darken as it sets.

Buttercream Frosting

2 lbs. powered sugar

1 1/2 c crisco shortening

1/2 c cornstarch

1/2 c water

1 1/2 t clear vanilla

1 1/2 t butter flavoring

1/4 t salt * don't skip, this makes the sugar sweet-gotta have it

Mix all ingredients on low speed until combined. Beat on high speed until smooth and creamy, about 5 minutes.

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

Bread Pudding

 3 large eggs, lightly beaten

1 1/2 cups sugar

2 T light brown sugar

1/2 t ground nutmeg 

2 3/4 cups whipping cream

1/4 cup butter, melted 

4 cups French bread cubes

3/4 cup raisins

Combine first 4 ingredients; stir in whipping cream and butter. Gently stir in bread cubes and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake, uncovered, at 375 for 50-55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let stand 10 minutes before serving. Serve warm with vanilla sauce. Yield: 6-8 servings

VANILLA SAUCE

1/2 cups sugar

3 T light brown sugar

1 T all-purpose flour

Dash of ground nutmeg

1 large egg

2 T butter, softened

1 1/4 cups whipping cream

1 T vanilla extract

Whisk together first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Yield: 1 3/4 cups

NOTE: Chill unbaked pudding up to 1 day. Let stand at room temperature 30 minutes, and bake as directed. Chill sauce up to 2 days. Microwave in a 2-cup liquid measuring cup at HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds

Banana Bread 2 Loaves

6:51 PM

1 c butter

2 c sugar

2 t vanilla

2t lemon juice

4 eggs

 6 mashed bananas

1 t salt

3 1/2 c flour

2 t baking soda

2 t baking powder

1 c sour cream

1/2 c nuts. optional

1. Cream butter and sugar.
2. Add vanilla, juice and eggs. Beat well.
3. Stir in bananas.
4. Add all at one time the dry ingredients.
5. Stir in the sour cream
6. Pour into 2 greased 9X5 loaf pans.
7. Bake for 90 minutes at 325 degrees or until inserted knife comes out clean

Freezes well.  Slice frozen for neat, thin slices. 

Terell Woodward, friend from Carrollton Texas

Black Bean Burger

These look dried out, but they aren't at all.

6 cups cooked black beans
1 red bell pepper, diced
1 green bell pepper, diced
1/2 onion  or 4 green onions, diced
1 T minced garlic, or 1/2 t garlic powder
2 t cumin
1 1/2 c panko bread crumbs, or other bread crumbs

2 T fresh chopped cilantro

1T vegetable oil

1. Puree 1/2 the beans
2. Saute the peppers and onions until tender
3. Mix veggies with  both bowls of beans. Add bread crumbs and cilantro.
4. Form into patties and saute in skillet until golden brown.

Serve with Picante sauce.

Deviled Eggs

How to boil eggs.
1. Place 12 eggs in large pot full of tap water and let set for 10 minutes.
2. Cover with water about an inch over eggs.
3. Bring to a boil.
4. Remove from stove top and stir. (This helps center the yolks in the whites.)
5. Cover and let sit 17 minutes.
6. Move pan to sink and run cold water over eggs until they are cool.
7. Let eggs sit in a bath of ice water for 17-20 minutes to make it easier to remove shell.
 

Ingredients 1 dozen boiled eggs, sliced in half lengthwise 1/2 cup chopped/drained spinach (subst. 1/4 c parsley) This means 1/2 c before squeezing the juice out. "Refluff" the spinach after it's dry. 1/4 cup mayonnaise 1/4 cup bacon bits 2½Tablespoon apple cider vinegar 1T sugar 2 t. black pepper 1/4 t salt

Mash yolks then add all other ingredients. Scoop into a pastry bag then pipe into whites.

 

Black-eyed Pea Salsa

15 ounces Black-eye beans canned

2 Tomato, raw, diced

2 Limes

1/2 teaspoon Cumin seed, ground

1 Tablespoon Olive oil

1 Tablespoon Cilantro, chopped

1 /4 teaspoon Salt

1 Green Onion Bunch

2 Garlic clove minced

Place peas in a colander, rinse with cold water and drain.

Extract the juice from the limes (about 3 Tablespoons).

Chop the onion bunch and combine with the rest of the

ingredients.

Stir in peas.

Cover and refrigerate at least 4 hours.

Serve with tortilla chips.

Yields 2 1/2 cups.

Artichoke Dip

1 c mayonaise

2 cans artichokes

1 c mozzarella cheese, grated

1 c parmesan cheese, grated

1/8 t garlic powder

Mix and bake 40-50 minutes at 350 degrees until bubbly and golden brown on top. Serve with crackers.

Fried Zucchini

2 zucchini

Flour

Egg

Parmesan cheese, grated

Vegetable oil

Slice zucchini into 1/4" circles.

Break an egg into a plastic bag.

 Squish the egg.

Coat chopped zucchini with  egg.

 Add 1 cup of flour to bag and shake to coat the zucchini.

 Separate each piece  to insure good coating.

 Let sit and allow the egg to soak up the flour. More flour may be needed to coat the zucchini.

In skillet, heat oil on high heat. Fry zucchini on one side until  golden. Turn  and cook other side. Remove and sprinkle with parmesan cheese .

Spanish Rice

3 T bacon drippings

1 c uncooked white rice

1 med onion, chopped fine

1 minced garlic clove

1 1/2 c canned tomatoes

2 T carrots, minced

1/2 c frozen peas(optional)

2 T green pepper, minced or chile pepper if spicier flavor desired

1 t cumino

1 can beef or chicken broth

Salt and pepper to taste

Brown the rice in the bacon drippings.  (This is the most important step in the preparation of this dish.)

Add the remaining ingredients, cover, and cook slowly until all liquid is absorbed, about 25 minutes.

San Antonio Cookbook II 1976

San Antonio Symphony League

Ranch Potatoes

1 lb  potatoes, cut into 1/2" cubes

1 1/2T ranch dressing powder

1/8 c vegetable oil

 Bake 35 minutes at 450°

Pour vegetable oil into a vegetable bag or gallon ziplock bag.

Add seasoning to bag and mix well.

Add potatoes to the bag.

Shake bag to even coat  the potatoes.

Place onto baker's glazed cookie sheet or onto silpat. Silpat is the best idea- they stick to everything else.