Aunt Bess' English Toffee
1 lb sugar (2 1/2 cups)
1 lb butter 2 6 oz packages of chocolate chips 1/2 cup ground almonds 1 cup walnuts, chopped fine |
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Whole Wheat Carrot Cake*
2 large eggs
2/3 cup salad oil 1 cup firmly packed brown sugar 1 cup whole wheat flour 1 tsp salt 1 tsp cinnamon 1 1/4 tsp soda 1 cup grated carrots (finely grated carrots blend better; coarsely grated provide a bit more texture) |
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Cream Cheese Frosting
1 1/2 oz cream cheese (1/2 of a 3 oz bar)
1/4 cup butter or oleo, softened 1/2 tsp grated orange peel 1/2 tsp vanilla 2 cups powdered sugar |
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Popcorn Balls
1 cup brown sugar
1/2 cup corn syrup 1/2 cup butter extra butter for hands 1 package popcorn. Use a type that doesn't have butter or flavorings added. To store the popcorn balls, you'll need the following: 10-15 pieces of saran wrap torn into 12" squares. If you use this approach it's best to do it one or two squares at a time, or they stick together and drive you crazy. You'll also need some string or ribbon to tie the wrap as you go. OR for a faster though not as pretty approach, use sandwich bags that seal and hold them open as the "popcorn crew" drops the balls in the bags. |
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Grandma Jean's Pie Crust
3 cups sifted flour
1 tsp salt 1 cup butter 3 tbsp lemon juice 1 tbsp cold water 1 egg, beaten |
I stopped using shortening and switched to butter several years ago. Unless you have access to bear lard, butter is my preference. I also did a no-salt in anything stint for a while. It really isn't the best way to bake, as salt makes things happen in the baking process, besides making things taste good. |
Chewy Fudge Bars
15 graham crackers
1 1/3 cups sweetened condensed milk 1 7 oz package chocolate chips 1/2 c walnuts |
This is an old recipe. I have found that the graham crackers we buy now are smaller than they used to be, so I always end up adding a 2 more. |
Walnut Pie
4 tbsp butter, melted
1/2 cup sugar 1/2 cup brown sugar, packed 1/8 tsp salt 3 eggs, beaten 1/2 cup evaporated milk 1/4 cup corn syrup 1/2 tsp vanilla 2 cups coarsely chopped walnuts 1 9-inch unbaked pastry shell |
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Cocoa Fudge Frosting
1/ cup butter
1/2 cup cocoa powder 1 lb powdered sugar (3 2/3 cups) 1/2 cup minus 1 tbsp milk 1 tsp vanilla |
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Little Sugar Cookies
1 cup butter
1/2 cup sugar 1 egg yolk 2 tsp grated lemon peel 1 tsp vanilla 2 1/2 cups flour Add in one of the following: 1 cup finely chopped walnuts 1 cup mini chocolate chips |
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Apple Oatmeal Bars
1 cup flour
1/2 tsp salt 1/2 tsp soda 1/2 cup brown sugar, packed 1/2 cup butter 2 1/2 cups sliced apples, about 4 apples 2 tbsp butter 1/2 cup sugar |
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The Best Cheesecake Ever
Cheesecake Crust:
1 cup flour 1/4 cup sugar 1 tsp grated lemon peel 1/2 tsp vanilla 1 egg yolk 1/4 cup softened butter (that's 1/2 a cube) Cheesecake Filling: 5 packages of cream cheese (8 oz size) softened 1 3/4 cup sugar 3 tbsp flour 2 tsp grated lemon peel 1 1/2 tsp grated orange peel 1/4 tsp vanilla 5 eggs, plus 2 egg yolks 1/4 cup heavy whipping cream |
Crust:
Cheesecake Filling:
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I found this recipe in a magazine in 1975. I make this cheesecake at least once a year with a few modifications every year. It is important to use the right kind of cream cheese. I've tried the low fat kind; the inexpensive kind; and the low-fat, inexpensive kind. I always come back to Philadelphia cream cheese as the brand that blends the best.
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