Gingerbread Cake Mix

January 5, 2015 Leave a Comment

 

Gingerbread Cake Mix

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe

 

Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt

2 ½ tsp. PENZEYS CINNAMON

2 tsp. CREAM OF TARTAR

½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)

1 ¼ tsp. POWDERED GINGER

1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large bowl, combine the dry ingredients; mix well.  Cut in the shortening until the mixture resembles coarse crumbs.  Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake:  Preheat oven to 350 F.  In a mixing bowl, lightly beat the egg, water and molasses.  Add 2 cups of the cake mix; beat until well blended.  Spread into a greased 8 inch square baking pan.  Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean.  Cool on a wire rack.        9 pieces per cake

 

(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)

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Mint Chocolate Chip Meringues

March 25, 2014 Leave a Comment

 

Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues

This recipe, Mint Chocolate Chip Meringues is from Diabetic Connect.  Whenever my son is with me when I go food shopping, he always buys Chocolate Meringues.  So he will be my ginny pig…I hope he will like them.

Mint Chocolate Chip Meringues Recipe

Mint Chocolate Chip Meringues

3 egg whites

1-4 tsp. cream of tartar

Pinch of salt

¾ cup sugar

3 Tbsp. unsweetened or Dutch process cocoa

1/3 cup mini chocolate chips

¾ tsp. mint or peppermint extract

 

Preheat the oven to 250 F.  Cover a baking sheet with parchment paper.

Beat the egg whites, cream of tartar and salt with an electric mixer on high until foamy.  Combine the sugar and cocoa.  Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.  Gently fold in the chocolate chips and mint extract.

Spoon the mixture into a pastry bag fitted with a ½ inch round tip.  Pipe 30 cookies, ¼ inch apart on prepared baking sheet.

Bake in cookies for 1 ½ hours.  Turn the oven off, and let the cookies cool in the oven for 1 hour.  Store in a tightly sealed container.

 

(Recipe for Mint Chocolate Chip Meringues came from Diabetic Connect, 2014)

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Double Butterscotch Cookies

February 15, 2014 Leave a Comment
Double Butterscotch Cookies

Double Butterscotch Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio

 

Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans

 

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen

 

(Recipe for Double Butterscotch Cookies was on www.tasteofhome.com, 2013)

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Raspberry Angel Food Cake with Raspberry Sauce

May 25, 2013 Leave a Comment
Raspberry Angel Food Cake with Raspberry Sauce

Raspberry Angel Food Cake with Raspberry Sauce

There’s no question that this ethereal cake lives up to its name.  With nothing but whipped egg whites to make it rise, it’s as light as a cloud.  The tart, juicy raspberries provide little bursts of flavor, and the sweet ruby-red sauce makes this dessert truly irresistible.

Raspberry Angel Food Cake with Raspberry Sauce Recipe

Raspberry Angel Food Cake with Raspberry Sauce

1 cup sifted cake flour

1 1/3 cups sugar, divided

Dash salt

1 ½ cups egg whites (10 to 12), room temperature

1 tsp. cream of tartar

1 ½ tsp. lemon juice

1 ½ tsp. vanilla

1 Tbsp. grated lemon peel

Powdered sugar for sprinkling

Sauce:   2 (10 – 12 oz.) pkg. frozen raspberries

¾ cup sugar

Beat egg whites in large bowl at medium-high speed 1 minute or until foamy.  Add cream of tartar; beat 30 seconds or until soft peaks form.  At low speed, slowly beat in remaining 1 cup sugar.  Increase speed to medium-high; beat 30 seconds or until firm but not stiff peaks form.  Add lemon juice and vanilla; continue beating 30 seconds or until stiff peaks form.

Sift one-third of the mixture over the egg white mixture; gently fold in.  Repeat twice.  Fold in lemon peel.  Gently spoon half of the batter into ungreased 10 inch tube pan with removable bottom.  Sprinkle half of the fresh raspberries over the batter; repeat with remaining batter and raspberries.  Run long narrow spatula through batter to eliminate any large air bubbles; gently smooth top.

Bake 1 hour, or until top is golden brown and wooden skewer inserted in center of cake comes out clean.  Invert cake onto feet attached to tube pan or onto or onto neck of bottle.  Cool completely.

Meanwhile, combine sauce Ingredients in medium saucepan; bring to a boil.  Cook over medium heat 5 to 8 minutes or until slightly thickened, stirring frequently.  Remove from heat.  Strain through fine mesh strainer into small bowl; discard seeds.

Carefully slide thin narrow knife or spatula around edges of pan and tube; lift tube out of pan.  Invert cake; remove pan.  Place cake, top side up, onto serving platter.  Lightly sprinkle with powdered sugar; serve with raspberry sauce.

(Recipe for Raspberry Angel Food Cake with Raspberry Sauce was in Cooking Club magazine, Spring 2013)

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Meringue Drops

April 13, 2013 Leave a Comment
Meringue Drops

Meringue Drops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

If you don’t have time to pipe the meringue, you could spoon the meringue into 2 inch circles.  Extract flavorings could be added to the meringue to change the flavor.

Meringue Drops Recipe

Meringue Drops

 

3 egg whites

½ tsp. vanilla

¼ tsp. cream of tartar

Food coloring

¾ cup sugar

White pearl or coarse sugar

 

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Add vanilla, cream of tartar and food coloring; beat on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip.  Fill bag with meringue.  Pipe 2 inch circles or shapes 2 inch apart onto parchment paper-lined baking sheets.  Sprinkle with pearl sugar.

Bake at 300 F. for 20-25 minutes or until set and dry.  Turn oven off; leave meringues in oven for 1 hour.  Store in an airtight container.        2 dozen

(Recipe for Meringue Drops was on www.tasteofhome.com)

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Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 16, 2012 Leave a Comment

I use this cookie recipe as a base for “Italian Seed Cookies.”  It is more buttery and very good.

Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Basic Butter Cookies

1 cup butter or margarine

1 cup sugar

1 egg

½ tsp. cream of tartar

½ tsp. baking powder

2 ½ cups flour

1 tsp. (may substitute any other flavoring

Strawberry jam

Coconut

Sesame seed

Cream together the butter, sugar, egg and cream of tartar.  Add baking powder, flour and vanilla.  Mix well.  If too sticky, add a small amount of flour.  Cookie can be molded and decorated, as you like.  Cookie will be light in color.

*Option:  To make cookies with jelly and coconut, shape into a small ball and flatten slightly with a fork.  When cookies are cool, put strawberry jam on top of one cookie and place another cookie atop the jam making a sandwich.  Roll in coconut.

*Option:  For Italian seed cookies, roll dough into individual “logs” (about 2” long).  Dip first in water, then in sesame seeds before baking.  Bake 350 F. until brown

 

(Recipe for the Basic Butter Cookie recipe was in the Greco Family “Cook”Book, Lillian Pisani, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Basic Butter Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cherry Icebox Cookies Recipe

December 11, 2012 Leave a Comment

Cherry Icebox Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

As a home economics teacher, I often supplied treats for school functions, and these delectable cookies were always popular.  The colorful flecks of maraschino cherries turn ordinary cookies into something special.

Patty Courtney                                                                                 Jonesboro, Texas

Cherry Icebox Cookies Recipe

Cherry Icebox Cookies

1 cup butter, softened

1 cup sugar

¼ cup packed brown sugar

1 egg

¼ cup maraschino cherry juice

4 ½ tsp. lemon juice

1 tsp. vanilla

3 ¼ cups all-purpose flour

½ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. cream of tartar

½ cup chopped walnuts

½ cup chopped maraschino cherries

In a large bowl, cream butter and sugar until light and fluffy.  Beat in the egg, cherry and lemon juice and vanilla.  Combine dry ingredients; gradually add to creamed mixture and mix well.  Stir in nuts and cherries.

Shape into four 12 inch rolls; wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ¼ inch slices.  Place 2 inches apart on ungreased baking sheet.  Bake at 375 F. for 8-10 minutes or until the edges begin to brown.  Remove to wire racks to cool.

(Recipe for Cherry Icebox Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Cherry Icebox Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Chris Kringle Cookie Recipe

September 14, 2012 Leave a Comment

Chris Kringle Cookies

When I was living in Albany, NY, I got the Chris Kringle recipe from a friend of mine in 1988.  This recipe I baked for just about every holiday.  I still make these cookies (2012) for Valentine’s Day and Christmas every year.

Chris Kringle Cookie Recipe

Chris Kringle

½ cup margarine

½ cup butter

2 cups sugar

3 eggs

1 ½ tsp. cream of tartar

1 ½ tsp. baking soda * dissolve in 2 tablespoons milk

1 tsp. salt

1 tsp. vanilla

(Add 2 oz. unsweet chocolate before flour is added – if you want chocolate cookies)

4 ½ cups flour

Preheat oven to 350F.  Cream margarine, butter and sugar until it gets creamy (about 6 minutes).  Add eggs, cream of tartar, baking soda, salt, and vanilla (unsweet chocolate ONLY if you’re making chocolate cookies) and 3 cups flour; mix together until flour is mix in well.  Add the rest of flour (1 ½ cups flour).  Chill batter overnight.

Roll the cookies THICK on ungreased sheets.  Bake for 13 minutes; until light in color.

 Icing:  2 ½ – 3 cups powder sugar

6 Tbsp. margarine, softened

1/8 to 1/2 cup milk

1 -2 tsp. milk

Mix margarine with powdered sugar, milk and vanilla.  Make as THICK or THIN, as you like it.

 

(Recipe for Chris Kringle and Icing came from a friend, 1988)

Go into my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe, on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed making the Chris Kringle and icing recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Choffee Choffon Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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