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HOLIDAY BAKING

COOKIES

balish

peanutbutter blossoms

russian teaballs  caroler cookies   german fruitcake cookies

ROLLS, BARS, CAKES
pumpkin bars
pumpkin rolls
apple cake           apple crisp           minature christmas fruitcakes               gingerbread

              CHEESCAKES       pumpkin cheesecake

PIES                    pumpkin


BALISH

1/2 lb.shortening
1/2 LB cream cheese
2 cups flour
pinch of salt
pinch soda
1 egg yolk

Mix ingredients, chill overnight. Roll dough thin and cut in squares, fill with jam,roll dough in sugar and bake @350 for 15 to 20 minutes.

Fillings:

Walnut filling..chopped nuts, sweetened condensed milk, and sugar
poppy seed- I use "Baker" cake and pastry filling
apricot- "Baker" cake and pastry filling
raspberry - any kind of raspberry jam

 

PEANUTBUTTER BLOSSOMS

1 3/4 cup flour
1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup sugar
1 tsp. soda
1/2 tsp. salt
1 bag Hershey kisses

Sift together flour, soda and salt. Cream butter, peanutbutter, and gradually add sugar and brown sugar, add egg and vanilla. Gradually blend in dry ingredients and mix well. Shape into balls, roll in sugar and place on engrossed cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place a Hershey's kiss in center of each cookie, bake 2 to 5 more minutes, or until golden brown.

 

RUSSIAN TEABALLS

1 cup margarine
1/2 cup sifted confectionery sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/4 cup flour
1 cup finely chopped nuts

Cream margarine with 1/2 cup confect. sugar & vanilla, mix flour, salt & nuts and add margarine and sugar. Roll into balls and bake at 350 degrees for 15 minutes. When done, roll balls into confectionery sugar.

 

CAROLER COOKIES

1 cup margarine
2 eggs
3 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder

Cream margarine and sugar till fluffy. Blend in eggs,vanilla and add dry ingredients. Chill for 2 hours. Roll dough on lightly floured surface 1/2 inches thick. Cut out and place on ungreased cookie sheet. Bake at 400 degrees for 6 to 8 minutes.

Frosting

confectionery sugar
margarine
milk

makes 4 dozen cookies

 

German Fruitcake Cookies

(Submitted by RoseMary, In Madison, Ohio)

3/4 cup raisins(Sometime dates are used instead of raisins)
3/4 cup prunes
1/2 cup candied cherries
1/2 cup walnuts
1/2 cup sugar
1/2 cup butter
1/2 cup molasses
1/2 cup coffee
2 eggs
1 1/2 tsp. soda
1/4 tzp. salt
1 tsp. anise seed
1/2 tsp anise extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 1/4 cup flour

Grind together fruit and nuts. Combine sugar, butter, coffee and molasses in a 3 quart saucepan. Simmer 5 minutes, cool. Blend in eggs, soda, salt and spices. Stir in flour and fruit mixture. Chill at least 4 hours. Shape into 1 inch balls with well floured hands. Place on greased cookie sheet. Bake at 350 degrees for 15 to 18 minutes. Dip warm cookie into glaze.

Glaze
1 cup sugar
1/2 cup water
1/4 tsp. cream of tarter

Combine all ingredients in a sauce pan. Boil till clear. Cool. Stir in 1/2 cup powdered sugar.

 

THUMBPRINT COOKIES

1/2 cup margarine
1 egg yolk
1/4 cup brown sugar
1 cup flour
1/2 tsp. vanilla
1/4 tsp. salt
2 cups crushed nuts

Mix all ingredients, and roll into balls. Roll balls in egg whites (slightly beaten) then roll into crushed nuts. Place balls onto tray and make a thumbprint, bake at 375 for 15 minutes. When done fill thumbprint with raspberry and mint jelly.

BARS CAKES AND ROLLS!

 

PUMPKIN BARS

4 eggs
2 cups sugar
2 cups pumpkin
1 cup oil

beat eggs till foamy, add pumpkin, sugar and oil, mix well.

then add:

2 cups flour
1 tsp. baking powder
3/4 tsp. salt
2 tsp. cinnamon

combine all ingredients together, mix well with pumpkin mixture

then add 1 and 1/2 cups of walnuts or pecans
optional: 1/2 cup raisins

grease 15x10 jelly roll pan ( I use a cookie sheet ) spread mixture on pan, and bake at 350 degrees for 25-30 minutes. Cake is done when toothpick comes out clean. Let cake cool, and frost with 1 can cream cheese frosting.

 

PUMPKIN ROLLS

3 eggs
1 cup sugar
2/3 cup pumpkin (not pumpkin pie mix)

beat together for 5 minutes

then add:

3/4 cup flour
1 tsp.cinnamon
1/2 tsp. salt
1/2 tsp.soda

mix all ingredients, and spread over cookie sheet, lined with wax paper.
Bake at 350 degrees for 15 minutes

When done, turn out on clean wax paper, then roll it all up, let it cool for 15 minutes, then unroll, spread on filling, and reroll.

Filling :

1 8oz.package of cream cheese
1 cup powder sugar
1 tsp. vanilla
1 tablespoon butter

Sometimes, if I am making more than one pumpkin roll, i will put crushed nuts in the filling for one of them..but thats optional!

Apple Cake


1 cup cooking oil
3 eggs
3 cups flour
1 tsp. cinnamon
3 cups diced apples
2 cups sugar
1 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 cup walnuts

Beat oil & sugar, add eggs & vanilla. Beat well and add dry to dry ingredients. Then add nuts and apples. Spread into large well greased pan and bake at 300 degrees for 50 to 60 minutes. Cool and sift powdered sugar over top of cake.

 

APPLE CRISP

4 cups sliced apples
1/4 cup water
1 tsp. cinnamon
1 tsp.salt
3/4 cup sifted flour
1/3 cup butter

Crumble together 3/4 cup sifted flour, 1 cup sugar and 1/3 cup butter. Drop mixture over apples and bake at 350 degrees for 40 minutes. Serves 6

 

Minature Christmas Fruitcakes

(Submitted by Rose Mary, In Madison, Ohio)

1/2 cup light Molasses
1/2 cup water
1 tsp. vanilla extract
1 box (15 oz) raisins
1 lb. candied fruit, chopped
1/2 cup butter or margarine
2/3 cup sugar
3 eggs
1 cup plus 2 TBLS all-purpose flour
1/4 tsp. baking soda
1 tsp. gropund cinnamon
1 tsp. nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup milk
1 cup chopped nuts

In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from hjeat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nutrs. Spoon into paper-lined minature muffin tins, filling almost to the top. Bake at 325 degrees for 22-24 minutes or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen

 

GingerBread

3 eggs
1 cup sugar
1 cup molasses
1 tsp. cloves
1 tsp. cinnamon
1 Tbsp. ginger
1 cup chopped pecans
1 cup oil
2 cups flour
1 tsp. soda
1/8 cup cup hot water
1 cup hot water

Place all ingredients, except flour, soda and water, in a large bowl and beat well. Dissolve soda in 1/8 cup hot water. Add to beaten mixture. Sift in flour; beat well. Add i cup boiling water, then beat lightly and quickly. Pour into rectangular pan and bake 45 minutes at 350 degrees.

The batter will seem thin..Do NOT add more flour!

Serve hot in squares, with whipped cream, lemon custard sauce or vanilla pudding.

 

Quick and Easy Pumpkin Cheese Cake

(Submitted by David, in Texas)
2-8oz pkgs of cream cheese.......(low fat or fat free may be used)
1/2 cup of sugar
1/2 teaspoon of vanilla extract
2 eggs
1/2 cup of canned pumpkin
1/2 teaspoons of ground cinnamon
dash of each: nutmeg and ground cloves
1 graham cracker crust

In a bowl, mix: cream cheese, sugar and vanilla until smooth. Add eggs and mix well. In a separate bowl mix pumpkin and dry spices. Dip approximately 1 cup of the cream cheese mixture out of the first bowl and add it to the pumpkin, mix well. Pour the rest of the cream cheese mixture into the graham cracker crust, then spoon the pumpkin batter over the top. Bake at 350 degrees for 40. Remove and allow to cool then to chill for at least 3 hours before serving. The pumpkin will remain on the top, creating a darker layer above the cheese cake.

Pumpkin Pie

pie crust
1 tsp. flour
2 eggs, slightly beaten
1 (16 oz) can solid pack pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz) can evaporated milk

Heat oven to 425 degrees. Preparexpie crust. Flute edge to stand 1/2 inch above rim. Mix filling ingredients in order given. Pour into pie crust-lined pan. Bake at 425 for 15 minutes. Reduce heat to 350 degrees; continue baking 35 to 45 minutes or until knide inserted near center of pie comes out clean. If necessary, cover with foil to prevent excessive browning.