Colonial cookies

 I make these simple cookies for our Brazilian handyman. I'm pretty sure it's the only reason he agrees to drive from Rio Maior to Salir do Porto. They melt in your mouth.

1 cup butter (227 grams)

1 cup flour (125 grams)

1 tsp. Baking soda (6 grams)

1 cup sugar (111grams)

2 cups oats , uncooked (90 grams)

Preheat oven to 350 F (175 C). Line a cookie sheet with parchment paper. Mix the sugar , butter, and baking soda very well with a pastry blender. Mix in oats. Take a 1 inch scoop measure and roll into balls. Dip a glass in extra sugar on a plate and flatten the balls. 

Bake until golden brown. Ovens very but around 10-12 minutes. They are delicate and crumble easily so don't make them too thin. 

Pumpkin Orange Cheesecake

Pumpkin Orange Cheesecake

Laura Whiting 

Description:

Makes one 9 inch cheesecake

Ingredients:

1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs

1/4 cup butter, melted 

3 (8 ounce) packages cream cheese, softened 

16 oz pumpkin puree 

14 ounce can sweetened condensed milk (not evaporated) 

Two eggs 

3 tablespoons orange juice 

1 teaspoon pumpkin pie spice 

1/4 teaspoon salt

Directions:

Preheat oven to 350°. Combine crumbs and butter, press firmly on bottom and halfway up the side of a 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake one hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.

PEANUT BUTTER FUDGE

5 c. sugar
1 12 oz. evaporated milk
8 T. unsalted butter, divided (* sometimes I just put whole stick in at beginning and don't divide/add additional 2 T. later)
(7-oz.) jet-puffed marshmallow creme
18 oz. crunchy peanut butter (They have downsized Peanut butter to 16 oz. so just estimate 2 more ounces)
2 T. creamy peanut butter

Grease an 8 x 8 and 9 x 13 pan. Put sugar, milk and 4 T. butter into a pan. Stir until combined, and sugar has dissolved. Boil sugar, milk, and butter over medium heat for about 7 minutes, or until the soft ball stage. ( That means get a coffee cup of ice water and at 7 minutes drizzle hot syrup into the mug. If it forms a nice soft ball, it's done!) Remove from heat, add peanut butter,marshmallow, and  4 T. butter. Stir until blended. Pour into pans and cool.

Note: I have never made this fudge and it didn't turn out. It's really reliable recipe. You don't have to check the weather before you cook! Those recipes scare me. It makes a lot. Makes an 8 x 8 and a 9 x 13. Freezes well. This is a modified version of Verna Woeber's recipe. Verna is a family friend of my parents. 

KEY LIME MOUSSE TARTS IN PHYLLO (Page 62)

KEY LIME MOUSSE TARTS IN
PHYLLO

by Rita Heikenfeld
Key Lime Curd:
1 c. sugar
2/3 c. bottled Key Lime Juice (Nelly and Joes) near juices/lemon juce section
5 large eggs, room temperature
1/2 c. unsalted butter, melted and kept warm

Phyllo Cups:
1 pack phyllo sheets,thawed in refrigerator overnight* Don't try to quick thaw room temp. It will form a big lump.
Butter flavored cooking spray
1/2 c. finely minced nuts (pecans)
1/2 cup sugar

1 3/4 c. whipped cream

Key Lime Curd/ Mousse: Combine sugar, juice,and eggs in blender. Whirl until mixed. On low speed, add butter in a thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thick enough to mound slightly, about 8minutes. Cool. Store in refrigerator, covered, up to 2 weeks.
 After curd is cooked pour into a measuring cup. To make mousse, use anywhere from half to an equal amount of whipped cream. Fold into the COMPLETELY CHILLED lime curd. This can be done an hour or two before serving.

 Phyllo Cups: You can make phyllo cups 2-3 days ahead of time.Thaw phyllo overnight in refrigerator. Preheat oven to 350 degrees.

Assemble everything before the phyllo (or in this package fillo) is opened. Spray the tin pan with the butter spray.

                               Not puff pastry sheets!!  Twice I have forgotten and grabbed them!

Bring to room temp. Unroll on a smooth dry surface. Keep covered with plastic and then a damp towel. Air dries it out.

 Keep covered it will dry in a few minutes. Don't be surprised the 1st few sheets are dry and not usable.

 Spray 1 layer with butter spray or melted butter and sprinkle with sugar, then repeat and sprinkle with nuts, repeat with sugar, then nuts and end with sugar (for a total of 5 layers.)
 Cut phyllo 1inch larger than your tart pan in squares .

Spray tins. Bake 350 degrees for 10 minutes, or until golden brown. Allow them to cool.

Once cooled, fill tarts with mousse just before serving. Don't do in advance for 2 reasons: the bottoms aren't flat and will roll and they can get a tad soggy if not eaten right away.
 Makes 30 servings of  tiny muffin cups. Going with a standard muffin is just too much! Yes, we tried it.

Note: If you have empty tins, place water in them to keep them from burning. You can freeze the curd in a ball mason jar for 2 months.(I'd cover the tops with saran wrap, so that it touches the curd).

To make homemade whip cream: Take a 1/2 pint whipping cream and whip until fluffy.
Slowly add powdered sugar to desired sweetness. I like a splash of vanilla, but it will darken the cream.

BLACKBERRY JAM CAKE & CARAMEL ECONOMY FROSTING

BLACKBERRY JAM CAKE
(Serve with Caramel Economy Frosting)

Cream:
2 sticks unsalted butter at room temperature 
2 c. light brown packed sugar
4 eggs, beaten

1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3 1/2 c. flour
1 tsp. baking powder

1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. heaping baking soda
1 c. chopped black walnuts (or English)
1/2 tsp. black pepper
1 c. raisins
1/2 tsp. cinnamon
1 c. buttermilk
2 c. blackberry jam

Heat oven to 325 degrees. Grease and flour a large tube pan that holds 10 cups. (A standard bundt is too small!) Cream together butter, sugar, then add eggs. Set aside. Sift together all dry ingredients (including spices). Mix together the dry ingredients, alternating with 1 cup of buttermilk, into the creamed ingredients and mix well. Fold in blackberry jam. (I take a cup of the mixture and hand mix the blackberry jam into it) You want to avoid "clumps" of jam as they will fall to the bottom of the pan and make uneven baking. Fold in nuts and raisins. Bake in a tube pan (I put it on a cookie sheet) for 65-70 minutes, until a toothpick in the center comes out clean. Cool and frost with caramel economy frosting.
Note: This was a cake my grandmother, Ada, made for each of her children at Christmas.
Freeze in slices, freezes very well.


CARAMEL ECONOMY
FROSTING
(For the Blackberry Jam Cake)

1 1/2 c. sugar
1 T. butter, unsalted
1/2 c. packed brown sugar
1/2 tsp. vanilla
3/4 c. evaporated milk
1 T. white Karo syrup
Boil sugar, milk and Karo to a soft ball stage (like fudge). Cool slightly. Then add butter and vanilla. Beat until thick enough to spread. Add warm water droplets to thin out if it gets too thick to spread. Top with candied cherries or nuts if you wish.

Cheesecake Supreme (Page 72)

CHEESECAKE SUPREME
1 3/4 c. graham crackers finely crushed (Can substitute chocolate crackers)
1/4 c. walnuts finely chopped
1/2 c. butter, melted
*1/2 tsp. cinnamon (can omit if you make a candy bar flavor)

3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
*1/2 tsp. lemon zest (can omit if you make a candy bar flavor)
1 tsp. vanilla
 2 T. flour
2 eggs
1 egg yolk
1/4 cup milk

In a medium bowl, mix crackers, walnuts, cinnamon and melted butter. Remove 1/4 cup of the mixture, saving it for the topping. Press remaining crumbs into a 8 or 9 inch spring form pan. Set aside. In a large bowl, beat cream cheese until smooth. Add sugar, flour, vanilla, and lemon and beat until fluffy. On low speed add 2 eggs and 1 yolk all at once. Beat on low until just combined. Stir in milk. Bake 375 degrees 35-40 minutes for 9 inch pan, and 45- 50 for an 8 inch pan. Bake until center appears "set" when shaken. Remove and place on wire rack, doing nothing to the pan. After 15 min. loosen the spring on the pan. Cool 30 minutes longer, then chill for 4 hours. You can slice and freeze. Wrap very well.

*Flavoring considerations- favorite candy bar, berries, pumpkin, cookie dough. You can take a 1/2 cup of the finished cheesecake mixture and mix it with a flavoring and swirl it in. Just get rid of the cinnamon and lemon flavoring. The cake in the picture had a chocolate crust and was chock full of Butterfinger candy bar.
Want to really play? Ice it with the cream cheese icing for the Nutty Butter Cream Cheesecake on  page 79

.....

LEMON BARS (Page 77)

Crust:
1 c. flour
5 egg yolks divided (1 in crust, 4 in curd)
1 stick unsalted butter, room temperature
1/4 c. sugar

Curd:
3/4 c. sugar
3 oz. fresh lemon juice
zest of 2 lemons, divided (1 in crust and 1 in curd)
1/2 stick unsalted butter, cut into 4 T.
powdered sugar for dusting

Preheat oven to 375 degrees. Grease a 9 x 9 pan. Combine flour, 1 stick unsalted butter, 1/4 cup sugar, zest of 1 lemon and 1 egg yolk, in a bowl until a dough forms. Press into the pan. Bake for 12-15 minutes, until lightly golden. Decrease oven temperature to 300 degrees. While crust is baking assemble curd. Lemon curd: In a heavy saucepan, place zest of 1 lemon, 4 egg yolks, 3/4 cup sugar, 3 oz. lemon juice and 4 T butter.

Whisk over medium heat until slightly thickened. The mixture actually
changes color (becomes lighter). Do not boil. Strain over a bowl. Pour over a warm crust. and return to oven for 10 minutes.

Allow it to cool completely. Refrigerate at least 30 minutes before cutting.
Generously sprinkle with powdered sugar.
Note: Nice light dessert is good anytime of the year!

Aunt Olive's Christmas Fudge (Page 85)

2 1/2 c. sugar                               
1/2 c. sour cream                           
1/4 c. whole milk                           
1 T. corn syrup                                
1/4 tsp. salt

1 tsp. vanilla
2 T. unsalted butter
1 c. walnuts (or pecans)       
1/3 c. green candied cherries, chopped
1/3 c. red candied cherries, chopped

 Note: You use the cherries that you see out around the holidays, usually near the
produce area. I thought they would have a fancy name, but the container simply says
"red cherries", NOT maraschino cherry! Some people call these "candied cherries".

Line a 8 x 8 pan with quick release foil, leaving some overhang on the sides, for removal. Mix the first 5 ingredients and stir over medium heat until it boils. Stir no more. Cook until soft ball stage. Remove from heat and add vanilla, butter, nuts, and both cherries. Beat until no longer "glossy". Pour into pans. The fudge will whiten slightly as it cools.

This makes an adorable "Christmas" fudge.

Here it is after it has cooled. It is less translucent:

PECAN PIE BARS (Page 81)

From my friend, Cheryl

 Crust:
2 sticks unsalted butter, at room temperature
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt

Filling:
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 c. Karo light corn syrup
4 eggs
3 T. unsalted butter, melted
2 1/2 c. pecan halves, chopped

Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch pan with no stick quick release foil. (Do it.)
 Cookie crust: In a mixing bowl with paddle attachment at medium speed, beat butter and sugar until light and fluffy (it will change color and become lighter.)
Beat in flour and salt on low speed, stopping to scrape sides as needed, until well mixed. Press into the prepared pan evenly and bake for 18- 20 minutes,watching it closely towards the end, until golden brown. While it's baking prepare the filling.

Pecan filling: In a separate bowl, beat eggs, syrup, sugar, melted butter and vanilla, until well blended. Stir in pecans. As soon as the cookie crust is finished, you pour the pecan filling onto the hot cookie crust and return it to the oven for 25 minutes, until it is nice and firm around the edges Cool completely and cut into desired size.
Note: Nice recipe for making tiny pecan pieces, instead of dealing with the mess and limited quantities of the standard pecan pie. This is from a friend in N.Carolina named Cheryl.

Rita's Toffee crackers (Page 88)

http://abouteating.com/toffee-crackers/

1 c. brown sugar, packed
11 oz. chocolate chips
2 sticks of butter
1 c. walnuts, chopped
1 sleeve of club crackers
Heat oven to 375 degrees. Grease a non-stick 9 x 13, or use quick release foil. In a small saucepan, combine butter and sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful with this sauce; it can burn very easily. Carefully spoon the sauce over the crackers. You can gently spread the sauce to cover all the crackers with the tip of a spoon. Bake the mixture for 10-12 minutes, or until the sauce bubbles all over its surface. Pour over the crackers and spread evenly. Scatter the chocolate chips
over the dish and return to the oven for 1 - 2 minutes. Remove and spread chocolate evenly, scatter the nuts and chill for 30 minutes. Break into pieces, as you normally would toffee.
Note: I like this because I like salt club crackers. This gets an A+ for easy!

Rocky Road Fudge (Page 91)

Rocky Road Fudge  By Mel Volkman

12 oz. butterscotch chips (they are now down to 11oz, but work fine)
12 oz. chocolate chips (same - 11 oz. situation)
1 cup creamy peanut butter
1/2 bag mini marshmallows
1 cup salted peanuts
1/2 bag of bits of brickle toffee chips (oh heck do the whole thing!)

Line a 9 x 13 pan with quick release/no stick foil. In a lg. heat resistant, microwaveable bowl melt butterscotch and chocolate chips. Microwave 1 min and stir. Maybe do another 30 seconds. You can over cook this so keep stirring and the residual heat will con't to melt the chips. It will ruin/seize if you try to melt all the chips in the microwave. Then stir in the creamy peanut butter. Add all the other ingredients. Spread in the 9 x 13 and chill. Cut in small pieces- it is rich. I would imagine it would freeze well. I may never know....

Cranberry Almond Cake

Cranberry Almond Cake
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 oz. unsalted butter, room temperature
7 oz. almond paste (found in the baking aisle- not marzipan)
1 cup sugar
4 large eggs , room temp.
1 tsp. vanilla extract (never imitation!)
1/4 cup milk at room temp.
1 1/2 cups fresh cranberries (you can buy these around the holidays and freeze them)- picked through & coarsely chopped
Confectioner's sugar for dusting

Preheat oven to 350.
You can do this in a buttered & floured bundt pan (recommended), loaf pans or even cupcakes
Sift together flour, salt & baking powder. Set aside. Beat together butter & almond paste. Add the sugar & beat until light & fluffy ~ 2 min. longer.Beat the eggs in 1 at a time, scraping down between each addition. Beat in vanilla.With mixer on low speed alt. flour mixture with milk, Stop and scrape down as needed.Fold in cranberries.
Transfer to pan and smooth with a spatula. Bake 45-50 min. (less for cupcakes) Consider checking at 42 min. with a wooden skewer to test doneness- should come out clean. Cool for 15 min. in pan, then invert on a wire rack. Once cool, dust with confectioner's sugar.
Do Ahead: I bake this and then slice, freezing the slices.

BUTTERED PECAN FROSTING (Page 70)

This recipe appeared in the local paper back in the 1970s and my Grandma Ada made it and loved it. We have been making it at Christmas since then. A delicious 3 layer cake. You can slice and freeze this by the slice,too!



BUTTERED PECAN FROSTING
(Use with Nutty Butter Cream Cheese Cake or Carrot
Muffins Recipe)

1 stick unsalted butter, room temperature DIVIDED
1 lb. powdered sugar
1 1/2 c. pecans, chopped
4 oz. cream cheese, room temperature
1-2 T. evaporated milk

In a medium saucepan, melt 3 T. butter and add pecans. Brown the pecans. Allow the
pecans to cool. (I spread out on a cookie sheet. Cream together 5 T. butter, cream
cheese, and powdered sugar. Add milk to bring frosting to desired creaminess. Ice the
cakes as you normally would. Be generous between the layers, as you usually have
leftover icing. Layer the cakes (it's a 3 layer cake).
Take the cooled pecans and lay
them on the outside, pushing into the frosting, but not the top of the icing, so that it's coated all around with buttered pecans. Keep in a cool area.
Note: I make this at Christmas or any "special occasion".

Busken's Snowball/Wedding Cookies

Busken's Snowball Cookies
Busken’s Wedding cookies

These go by many names: snowball, wedding, or Russian tea cookies. Naturally, Rita Heikenfeld nails this recipe. Is there anything she can’t do?! This recipe was in the Community Journal 8/1/07. I cut the recipe in half and made half pecan and half black walnut. Naturally, I am partial to the walnut!

Everything at room temperature-
1 cup unsalted butter, 1 cup Crisco, 1 cup sugar –Cream together until fluffy.
Add 1 Cup black walnuts in tiny pieces (Or whatever nut you like)
Add 4 cups flour
Add ¾ tsp. salt Mix until smooth.
Slowly add 1 beaten egg and mix until smooth. Don’t over mix!
Roll into tiny balls (the smaller the better!) and place on an ungreased cookie sheet.
Bake at 325 for 20 min. until edges begin to brown. Remove and allow to cool.
THEN roll in 1 cup powdered sugar. Makes about 4 dozen.

Grandma Ada's Fudge (Page 86)

BLACK WALNUT FUDGE OR
"GRANDMA ADA'S FUDGE"
Ada Gumbert
2 1/2 c. sugar
2 T. butter
1/4 c. cocoa

1 T. corn syrup
1 tsp. vanilla
2/3 c. evaporated milk 1/2 c. black walnuts

Grease an 8 x 8 pan with butter. Set aside. Take a small amount of butter on wax
paper and line about 1-2 inches of the top of the pan. (This keeps the mixture from
boiling over. I used to think it was magic! It was science, but just for today, as the
mixture rises, tell yourself it's magical!) Mix sugar and cocoa until well blended in a
pan. Add syrup and milk. Stir over low heat until the sugar has dissolved. "Stir no
more", as Grandma wrote. Cook until soft ball stage. Remove from heat. Add butter
and vanilla (but don't stir it in). Cool. Then beat until "thick", with a WOODEN
spoon. (Now Mom and I tried this after Grandma died and couldn't figure out what
that meant. Mom looks at me and asks " Are you thick? I'm not thick yet." And then
we giggled.) So by all means beat until thick. The better description is to beat until the
fudge begins to dull and and becomes harder to mix. Add in the walnuts and pour into
prepared pan. Chill.
Note: If you don't like black walnuts, you can substitute English walnuts. This is
known in our family as THE fudge. You can buy black walnuts, at Christmas, and
freeze them in a freezer bag, for up to 2 years! Do it!

Tropical Cake

Yesterday I made this: http://www.duncanhines.com/recipes/cakes/leahny/tropical-cake
and I didn't like it. I think maybe with a plain yellow cake. The topping was very good, cake was almost "perfume-like" with pineapple smell. I also thought the box was deceiving as I thought it was a complete pineapple upside down cake in a box...(yeah I know for $1!? I was stupid) Learn from my ways!

Ingredients Baking Instructions

* 1 pkg. Duncan Hines Pineapple Supreme cake mix
* 2 ripe bananas
* 1/3 cup soft butter or margarine
* 1 cup packed brown sugar
* 1 cup flaked coconut
* 2 tbsp. milk

1. Mix and bake cake according to package directions in a 13x9-inch pan.
2. Cool cake in pan.
3. Slice each banana lengthwise to 4 thin slices. Arrange slices on cake.
4. In small bowl combine butter, brown sugar, coconut and milk Spread on cake and cover bananas completely.
5. Place cake under broiler and broil 2 to 3 minutes till bubbly.

Chocolate Chip Cookies

Chocolate Chip Cookies That I Had at Beth's

2 c. flour

1/2 tsp. salt

1/2 tsp baking soda

1 1/2 sticks unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

1 lg. egg + 1 egg yolk

2 tsp. vanilla extract

1 tsp. almond extract

3/4 c choc. chips (semi sweet)

3/4 c. white choc. chips

1/2 cup chopped nuts (your pleasure)


Heat oven to 325 degrees. Spray 9x13 pan. Set aside.


Whisk flour, salt & baking soda in a med. bowl. Set aside. In a mixing bowl place butter & sugars. Beat until blended and fluffy. Beat in eggs,vanilla & extract. Add dry ingredients until just combined. Stir in nuts & chips by hand. Place evenly in pan. Press down if needed to make it even. Bake 25 min. (or longer) until toothpick in center comes out clean. This dough can be made ahead and frozen.

Nutty Butter Cream Cheese Cake with Buttered Pecan Frosting

BUTTERED PECAN FROSTING
(Nutty Butter Cream Cheese Cake or Carrot
Muffins) Pg. 57

1 stick unsalted butter,DIVIDED, room temperature,
1 lb. powdered sugar
4 oz. cream cheese, room temperature
1-2 T. evaporated milk
1 1/2 c. pecans, chopped
In a medium saucepan, melt 3 T. butter and add pecans. Brown the pecans. Allow the
pecans to cool. (I spread out on a cookie sheet. Cream together 5 T. butter, cream
cheese, and powdered sugar. Add milk to bring frosting to desired creaminess. Ice the
cakes as you normally would. Be generous between the layers, as you usually have
leftover icing. Layer the cakes (it's a 3 layer cake). Take the cooled pecans and lay
them on the outside, pushing into the frosting, but not the top of the icing, so that it's
coated all around with buttered pecans. Keep in a cool area.
Note: I make this at Christmas or any "special occasion". I think this icing would be
awesome on the carrot cake muffins, (just don't use the pecans).

NUTTY BUTTER CREAM
CHEESE CAKE Pg 65

1 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
2 c. sugar
1 c. buttermilk, room temperature
4 egg yolks (reserve the egg whites!)
1/2 c. water
1/2 tsp. vanilla
1/2 tsp. rum flavoring (located near
vanilla in spice aisle)
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
4 egg whites

Heat oven to 350 degrees. *Grease and flour 3 cake pans. Cream together butter,
cream cheese, and sugar. Add egg yolks, vanilla, rum, water, and buttermilk. Sift all
dry ingredients together, and add to the mixture, mixing well. In a separate bowl, beat
egg whites until fluffy and soft peaks form. Fold beaten egg whites into the cake
mixture. Place into the 3 pans evenly and bake for 40 minutes. Cool on racks.* Serve
with butter pecan frosting.
Note: Awesome cake recipe with a great "WOW" factor when this is served. I not
only grease and flour the pan, I also add a circle (pan-sized) piece of wax paper to the
base of a greased and floured pan. Remove the wax when the cakes cool.

Nutella Ravioli

16 wonton wrappers
1 egg, beaten
1 cup Nutella
1/4 cup hazelnuts, coarsely chopped and toasted
vegetable oil
powdered sugar
In a small pans toast hazelnuts ( I used pecans, they were fine) until you begin to smell them, remove from heat, stir.Brush the edges of the wonton with egg and place a scant T. or smaller amount of Nutella in the center. Fold over and seal, crimp with a fork.Heat oil in a large skillet to 350 degrees and fry each wonton until golden brown, place on paper towel. (You can do ahead: cookie sheet and reheat 200 degrees for 6-8 min) Serve warm with ice cream and sprinkle with nuts. Wonderful!