Cakes and Cookies

                                                                                               

Grandma's Fruit Cake

Contributed by Joy
I got this recipe from my mother, who got it from my Dad's mother, Mabel Walter.
It is a variation of a spice cake recipe called "War Cake," which originated during World War I, when milk, eggs, and butter were in short supply.
It has been a tradition in our family for as long as I can remember.
Ingredients:
1 lb. raisins
Brandy, rum, or wine
2 cups water (for richer cake, use liquid from raisins, then add water to make 2 cups)
1 cup sugar
2 Tbsp shortening
3 cup flour
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 1/2 lbs candied fruit*
Nuts, if desired

Method:
Marinate raisins in brandy, rum, or wine to cover overnight or longer.
A quart jar, tightly covered, works well.
Drain raisins into measuring cup.
Add water to make 2 cups liquid.
Combine sugar, liquid, raisins, and shortening (I use solid Crisco) in large pan.
Bring to a boil and cook 5 minutes.
Cool, and stir in rest of ingredients.
Bake in greased loaf pans or other suitable containers.
(I used to use the old, flat, one-pound coffee cans. Anybody remember those?)
Before baking, make designs on top with candied cherries and pineapple and nuts.
Bake at 300 degrees (F) for 1/2 hour or longer, until a broom straw comes out clean.
Let age for 30 days or more.
To keep moist indefinitely, store in cast iron Dutch oven with a peeled apple.
*I probably use more than 1 1/2 pounds candied fruit.
I get 1 pound of the mixed fruit, then ½-pound containers of candied lemon peel, orange peel, pineapple, and cherries.
I reserve some of the pineapple and cherries for decorating the tops, and mix in the rest.

It is good plain, or you may use hard sauce or the following:

Vanilla sauce:
Mix 1 cup sugar with 2 tsp flour. Stir in 1 cup boiling water, a lump of butter (a heaping tablespoon of butter or margarine), and cook over medium to low heat until clear.
Remove from fire and add 1 tsp vanilla.
Use hot or cold.

"Mom's" Christmas Cookies

Contributed by Dennis/Wolfie, who writes:
                                                                                               

"Aside from being the best I ever had, Moms Christmas Cookies are probably a lot like several million others.
Aunt Chick (later to become The Four McBees) provides the recipe and the cutters.
Same ones my Mom bought in the 50s when, as a young Mother, she began her life-long tradition.
My memories will have to suffice where the decorating is concerned but I'm not worried about forgetting that.
'Though she made several different patterns; each decorated with colored sugar and icing, some with raisins or sprinkles, the Santa cookie was her crown jewel; her piece de resistance.
His cut raisin eyes and coconut whiskers pressed into the sugar-icing, his jolly red cheeks.
Each year she got better and better; developing the habits, tricks and shortcuts that only time and experience can bring.
She got so good that her cookies were bragged about within both sides of our Family.
Folks would call each other after the holidays and someone would say "We got 6 Santas from Patty this year", or some such, hoping to have been more fortunate than someone else.
Mom always made sure there was one for each member of each of our Families plus some extras.
This was in addition to all the other, not quite so detailed cookies and confections she would make and send.
She continued this tradition until the Christmas after my Dad passed.
She was beginning to sink into the grip of dementia and the first stages of Alzheimer's Disease and couldn't concentrate on something like the cookies.
Mom's in her own sorta place with the Alzheimer's now; not recognizing anyone for the last several months.
It seems foolish to think that I can accomplish, on my first effort, anything remotely comparable to those products of fifty years experience.
But if I can figure out how to make this damn dough right, and get it out of the cutters without ruining everything, I'm pretty sure I can decorate a few Santas to send to my Mom. I think she'll recognize him.
If not, at least she'll have something fun to eat.
P.S. It was suggested that I post the recipe for my Moms Christmas cookies.
I am fairly certain it's no different from anyone else's but...here it is, straight from the insert sheet that came with the original Aunt Chick's Cutters.
Peace, Dennis"

Ingredients:
In a LARGE bowl, cream together:
1 cup shortening
1 1/2 cups sugar
3/4 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 eggs (note: I used extra-large eggs, jumbo are too large, too much liquid)
4 1/2 cups all-purpose flour (note: I reduced flour to 4 1/4 cups)

Personal Notes:
Cream all ingredients together well before adding flour.
Then add flour in 1-cup increments.
Blending ingredients before adding additional flour.
Add the "odd" amount of flour in with the final cup before mixing for the last time.
This yields a smoother texture than just putting all the stuff in the bowl at once and trying to blend it together.
(Assuming you're doing it by hand, as I am).
Turn the dough out onto waxed paper and shape into a roll about 3" in diameter, with straight, smooth ends.
Wrap well in wax paper, leaving no dough exposed to air, and place in refrigerator for at least two hours before using.
When ready to use, cut 3 or 4 slices off the roll.
Make them about 1/2" thick, and return the roll to the refrigerator.
Roll each slice out to a thickness of approx. 1/4" and cut your cookies.
Place cookies on an ungreased, non-stick cookie sheet and bake in a 300-325F oven for about 6 minutes.
Avoid browning. When done, remove cookies and place on racks to cool before decorating.

And don't forget; eating that uncooked sugar-cookie dough will give you a tummy-ache! (G)
Happy baking!
Peace, Wolfie and his MOM


                                                                                               

Simple Coconut Cake

Contributed by Linda1

Ingredients:
1 pkg. yellow butter cake mix
1 pkg. frozen coconut
1 tsp. coconut extract

Method:
Mix cake mix by pkg. directions.
Then add coconut and flavoring.
Bake by pkg. directions in a 13"x 9" pan.

1/2 cup powdered sugar
2/3 cup milk
1 tsp. coconut extract
1 tsp. vanilla extract
Water

While cake is still warm, in 2 cup measuring cup, mix ingredients, then add water to make 2 cups.
Punch holes in cake then pour liquid over.
Let cool.

1 large Cool Whip
Coconut
Spread top of cake with Cool Whip and sprinkle with coconut.
Linda1



                                                                                               

Carrot Cake

Contributed by JD Cooper

Whilst sitting here at work and bored to tears, I was editing my recipe files and I came across the Carrot Cake recipe.
This one is totally different from any carrot cake you have ever tried.
Pure gourmet! Please try it!

2 cups sugar
1 1/2 cups veg oil
4 beaten eggs
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon 1 8-oz can crushed pineapple, drained (save juice)
1 cup chopped pecans or walnuts
2 cups grated carrots

Preheat oven to 350F.
Combine sugar, oil, and eggs.
Mix with electric mixer till done and then blend in the dry ingredients.
Stir in the pineapple, nuts, and carrots.
Pour into two 9-inch round cake pans.
Bake 35-40 minutes (test with toothpick).
Cool 20 minutes before turning onto cooling rack.
Completely cool before frosting.

Frosting:
1 1-lb. powdered sugar
1 8-oz package cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
1 tbsp or more pineapple juice
1/2 to 1 cup raisins

Combine everything but raisins and cream well.
Stir in raisins last.


                                                                                               

Chocolate Cake

Submitted by Toddy

Ingredients:
4 large eggs separated
4 tbs castor sugar
3 tbs sel-raising flour
1 tbs cocoa powder (not drinking chocolate)

Method:
Pre-heat oven to Gas Mark 5/220ºC/350ºF.

Beat egg whites to fairly stiff peaks.
Add sugar until it dissolves in the whites.
Add egg yolks and beat again to combine.
Sift flour and cocoa together into mixture.
Mix well.
Put half the mixture into each of 2, 8" round cake tins, well greased or lined, or both !

Cook for about 15 minutes, or until 'bouncy' to touch
Turn out on to cooling racks

Butter icing to join the two together deliciously[g]
4oz unsalted butter, softened.
Cocoa, [ca 1 tbs, heaped]
Hot water to mix to consistency of very thick cream

Topping:
Icing sugar
Cocoa powder
Hot water

Mix it all together until only just runny and pour over the sandwiched cakes
Enjoy!


                                                                                               
JD's Cowboy Cookies Contributed by JD Cooper
This is the world famous "Cowboy Cookie" recipe always served at the Texas Governor's mansion.
Please try it.... These cookies are to die for!!!!

3 cups flour
1 Tbsp baking powder
1 Tbp. baking soda
1 Tbsp ground cinnamon
1 tsp salt
3 1/4-pound sticks butter (1 1/2 cups total), at room temperature
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
3 eggs
1 Tbsp vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans

Preheat oven to 350F.
Mix flour, baking soda, baking powder, and cinnamon in a bowl.
Set aside.
In a large bowl, beat butter on medium until smooth and creamy.
Gradually add the sugars and beat to combine well. Add eggs, one at a time, beating well after each.
Beat in vanilla. Gradually stir in the flour mix and stir just until combined.
Stir in the chips, oats, coconut and pecans.
Mix well.
A quarter cup of dough will make a huge cookie, so if using that for a measure, place the dough at least three inches apart on cookie sheet.
It will make about three dozen cookies.
Otherwise use about two tablespoons of dough for smaller cookies, and it will render about six dozen.
[Note: These cookies have received rave reviews from afpf-ers.]

Decadent Brownie Pie
Contributed by Sue

1 unbaked 9 inch pie shell
1 cup semi sweet chocolate chips, 6oz.
1/4 cup butter or margarine
1 ( 14 oz.) can sweetened condensed milk, not evaporated
1/2 cup biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Vanilla ice cream

Preheat oven to 375 degrees.
Bake pie shell 10 minutes, remove from oven and reduce oven to 325 degrees.
In saucepan over low heat, melt chips with butter.
In mixing bowl, beat chocolate mixture with sweetened condensed milk, biscuit mix, eggs and vanilla until smooth.
Add nuts and pour into pie shell.
Bake 35 to 40 minutes or until center is set.
Serve warm or at room temperature with ice cream.

Cow Pies
Contributed by Sue

2 cups milk Chocolate chips
1 Tbls shortening
1/2 cup raisins
1/2 cup chopped nuts
In a double boiler over simmering water, melt the Chocolate chips and shortening, stirring until smooth.
Remove from the heat; stir in raisins and nuts.
Drop by tablespoonfuls onto waxed paper.
Chill until ready to serve.
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Barb sends in a beauty !
I thought I'd pull out a recipe from my files, that will be a HUGE hit for your guests.
When I say this thing serves 16, I really do mean it, because if you slice it into less than 16 pieces, the pieces are too thick, and too rich to eat.
Trust me on this one.
Also, I've had success substituting other kinds of ice creams in this recipe.
My favorites are Mayfield Black Walnut, Mayfield Moose Tracks, Bryer's Heavenly Hash, Breyer's Butter Almond, and if you have a Coldstone Creamery nearby, get a half-gallon of the Sweet Cream Ice Cream with no mix-ins.

This last one is my absolute favorite. Oh yeah, DO NOT cheat and use pre-made cookies, or pre-made cookie dough to bake these cookies.
There is a huge difference.

On with your regularly scheduled recipe...

Ice Cream Heaven Cake

Cookies:
1 cup plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup (1 stick) butter, softened (use real butter)
½ cup packed brown sugar
½ cup granulated sugar
½ tsp vanilla extract
1 large egg
1 cup (6 oz.) Semi-Sweet Chocolate Morsels

Walnut Mix:
1 cup chopped walnuts
1½ tbsp butter, softened (again, use real butter)
1 tbsp packed brown sugar

1 can (12 oz.) Evaporated Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 cup powdered sugar
1/3 cup (2 ounces) cup Unsweetened Chocolate Morsels
2 tbsp butter or margarine
1 tbsp pure vanilla extract. (Don't use artificial)
1/2 gal vanilla ice cream, softened
--

Preheat oven to 375° F.

Cookies:
Combine flour, baking soda, and salt in small bowl.
Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy.
Beat in egg. Gradually beat in flour mixture.
Stir in semi-sweet morsels.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Do not overbake!
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Chop cooled cookies into small (1/2-inch) pieces.

Walnut Filling:
Grease 8-inch-square baking pan.
Combine walnuts, butter, and brown sugar in small bowl.
Pour into prepared pan.
Bake for 10 to 12 minutes, remove from oven and stir well.
Cool completely in pan on wire rack.

Fudge Sauce:
Combine evaporated milk, semi-sweet morsels, powdered sugar, unsweetened morsels and butter in medium, heavy-duty saucepan.
Cook over medium-low heat, stirring occasionally, until chocolate is melted.
Reduce heat to low; continue cooking, stirring constantly, for 5 to 7 minutes or until thickened.
Remove from heat.
Stir in vanilla extract.
Cool completely.
Reserve 3 tablespoons in a small ziploc bag.

Assembly:
Wrap outside of 9- or 10-inch springform pan with foil.
Spread 1/3 of crumbled cookies on the bottom of pan.
Top with half of the ice cream and half of the fudge sauce.
Combine remaining crumbled cookies and walnut mixture in medium bowl.
Spread half of the cookie-walnut mixture over chocolate sauce.
Top with remaining ice cream and fudge sauce (reserving 2 tablespoons) and cookie-walnut mixture.

Cut a SMALL hole in corner of ziploc bag containing fudge sauce.
Squeeze gently to drizzle chocolate sauce over top of dessert.
Freeze cake for at least 6 hours or preferably overnight.

To serve, let stand at room temperature for 20 minutes before removing from springform pan and slicing.
Serves: 16
Enjoy!

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This was posted on the occasion the Birthday of Donna, our Secret Santa in 2001 !
How appropriate that it should come to may attention on the same day 2 years later [g]
Happy Happy Day to you Donna. May the sun be shining.
Here is my gift to you:

Kahlua Bars
Contributed by j/a

INGREDIENTS FOR THE BROWNIES:

4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:

2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:

1 ounce semi-sweet chocolate
1 tablespoon butter

TO PREPARE THE BROWNIES:

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together.
Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.

Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved.
In a medium bowl, cream butter, powdered sugar and vanilla together.
Add coffee mixture and beat until well blended.
Add milk to desired consistency.
Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting.
Cool until chocolate is set. Cut into bars.
24 TO 32 BARS
ja :o)

Bobbie bursts forth in song.......
It's Decadent Donna's Birthday Today.....tralalallalal la la la la,
Hope you have a great one, tralalalalala la la la la la
And save some chocolate for us.....tralalalalalla la la la la.
Bobbie:-)

Goober Cookies
Contributed by Sue

5 1/2 ounces Instant chocolate pudding mix
1 1/2 cups Buttermilk bisquit mix
1/3 cup Sugar
1 cup Milk
3 tablespoons Vegetable oil
1 teaspoon Vanilla extract
3/4 cup Salted peanuts -- chopped

Combine pudding, bisquit mix and sugar.
Add milk, vanilla and oil; mix well.
Turn into a greased 8" square pan.
Sprinkle peanuts on the top.
Bake at 350 degree oven; cut into bars or squares.