3/4 cup sugar
1 T. orange zest
1 tsp. fresh orange juice
4-1/2 oz. almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 T. flour
1-1/3 cup coconut flakes (I used natural, unsweetened)
3/4 tsp. coarse salt
Preheat oven to 300 degrees
Process sugar, orange zest and almond paste in food processor until combined, about 3 minutes.
Add egg whites, orange juice, confectioners' sugar, flour, half the coconut flakes, and salt.
Process one minute. Stir in remaining coconut flakes.
Line cookie sheet with parchment paper. Drop batter by teaspoonful 2" apart.
Bake for 25 minutes or until edges are golden brown.
Slip cookies off the sheet ON the parchment paper and allow to cool on the paper.
Yield: 3 dozen
Friday, December 11, 2009
Tuesday, December 8, 2009
Easy Cranberry Pie Cake
2 cups frozen cranberries, thawed
1/2 cup chopped pecans
1/2 cup sugar
2 eggs
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 c sugar
1 c flour
1/4 tsp. salt
1/4 tsp. almond extract
Preheat oven to 350 degrees.
Put the cranberries, pecans, 1/2 cup sugar, into a greased, 10" springform pan or a pie plate.
Mix eggs, butter, 1 cup sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour it over the cranberry/pecan mixture. Bake about 40 minutes, or until a tester comes out clean.
Makes 6 or 8 slices
1/2 cup chopped pecans
1/2 cup sugar
2 eggs
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 c sugar
1 c flour
1/4 tsp. salt
1/4 tsp. almond extract
Preheat oven to 350 degrees.
Put the cranberries, pecans, 1/2 cup sugar, into a greased, 10" springform pan or a pie plate.
Mix eggs, butter, 1 cup sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour it over the cranberry/pecan mixture. Bake about 40 minutes, or until a tester comes out clean.
Makes 6 or 8 slices
Sour Cream Drops
1 cup margarine
2 cups sugar
3 eggs
2 tsp vanilla extract
1 cup fat free sour cream
4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. nutmeg
1-1/2 cups chopped nuts of your choice
Preheat oven 350 degrees
Cream margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream. Beat well.
Stir together all your dry ingredients. Add to creamed mixture, one cup at a time, stirring well after each cup.
Drop by teaspoon full on ungreased cookie sheet or teflon lined cookie sheet, about 1 inch apart. Bake for 15 minutes.
Yield: 6-7 dozen
2 cups sugar
3 eggs
2 tsp vanilla extract
1 cup fat free sour cream
4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. nutmeg
1-1/2 cups chopped nuts of your choice
Preheat oven 350 degrees
Cream margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream. Beat well.
Stir together all your dry ingredients. Add to creamed mixture, one cup at a time, stirring well after each cup.
Drop by teaspoon full on ungreased cookie sheet or teflon lined cookie sheet, about 1 inch apart. Bake for 15 minutes.
Yield: 6-7 dozen
Christmas Cookies from the past
I started this blog in 2008 and I have other Christmas cookie recipes writen then, so check out the December 2008 entries.
Cookies bring back memories of our childhood. Watching Mom rolling out the cookie dough, using cookie cutters to make yummy sugar cookies. Decorating the cookies! And the best part, tasting! Of course I couldn't resist tasting before baking. The pieces of dough between the cut-outs... oh so good! And Mom would tell me not to do this, it would cause a stomach ache, but that didn't matter to me.
Then when my children were baking with me, I smiled as I saw them eat the raw dough. Of course I had to give the standard warning. Didn't help....
As the years go on, we make our own memories. Some with Mom's cookies, then we have found our own recipes to add to the list. The best of all of these I share with you. Maybe they can become part of your family memories too.
Cookies bring back memories of our childhood. Watching Mom rolling out the cookie dough, using cookie cutters to make yummy sugar cookies. Decorating the cookies! And the best part, tasting! Of course I couldn't resist tasting before baking. The pieces of dough between the cut-outs... oh so good! And Mom would tell me not to do this, it would cause a stomach ache, but that didn't matter to me.
Then when my children were baking with me, I smiled as I saw them eat the raw dough. Of course I had to give the standard warning. Didn't help....
As the years go on, we make our own memories. Some with Mom's cookies, then we have found our own recipes to add to the list. The best of all of these I share with you. Maybe they can become part of your family memories too.
Surprise Kisses
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
1 pkg semisweet cholocate pieces
1 cup chopped walnuts (or nuts of your choice)
1 tsp. vanilla extract
Beat egg whites and salt until frothy. Beat in cream of tartar, adding 2 T of sugar at a time, beating well after each addition, until stiff peaks form. Fold in chocolate pieces, nuts and vanilla extract.
Drop by teaspoon full on ungreased, paper lined cookie sheet, 1/2" apart. If you have a teflon sheet, use this in place of the paper lining.
Bake at 325 degrees. Remove when still warm onto cooling racks.
Enjoy!
This is one of the family favorites baked by my mother.
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
1 pkg semisweet cholocate pieces
1 cup chopped walnuts (or nuts of your choice)
1 tsp. vanilla extract
Beat egg whites and salt until frothy. Beat in cream of tartar, adding 2 T of sugar at a time, beating well after each addition, until stiff peaks form. Fold in chocolate pieces, nuts and vanilla extract.
Drop by teaspoon full on ungreased, paper lined cookie sheet, 1/2" apart. If you have a teflon sheet, use this in place of the paper lining.
Bake at 325 degrees. Remove when still warm onto cooling racks.
Enjoy!
This is one of the family favorites baked by my mother.
Monday, December 7, 2009
Oma's Pound Cake
4 cups flour
2 tsp. baking powder
2-1/4 cups sugar
1-1/4 cups skim milk
6 eggs
1 pkg. vanilla sugar (check my recipe for vanilla sugar)
1/2 lb. plus 1 T. butter or margarine
1 tsp. lemon extract (variation: almond extract)
Cream butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla sugar. Alternately add flour and milk, mixing thoroughly after each addition. Add extract, stir.
Pour into greased/floured loaf pan, filling half way. Makes 2 loaves.
Bake at 375 degrees for 35-40 minutes. Use cake tester.
Variation:
Marble pound cake: Take half of the batter and add 1T. cocoa powder. Stir well. Pour this mixture between two layers of plain batter. Take a knife and pull knife through center of cake (the long way). Creates a nice visual, outside and inside.
Recipe from my mother, Gertrud Wunder
2 tsp. baking powder
2-1/4 cups sugar
1-1/4 cups skim milk
6 eggs
1 pkg. vanilla sugar (check my recipe for vanilla sugar)
1/2 lb. plus 1 T. butter or margarine
1 tsp. lemon extract (variation: almond extract)
Cream butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla sugar. Alternately add flour and milk, mixing thoroughly after each addition. Add extract, stir.
Pour into greased/floured loaf pan, filling half way. Makes 2 loaves.
Bake at 375 degrees for 35-40 minutes. Use cake tester.
Variation:
Marble pound cake: Take half of the batter and add 1T. cocoa powder. Stir well. Pour this mixture between two layers of plain batter. Take a knife and pull knife through center of cake (the long way). Creates a nice visual, outside and inside.
Recipe from my mother, Gertrud Wunder
Sunday, March 29, 2009
Oma's Waffles
1 stick margarine
1 1/2 T. sugar
3 eggs
2 tsp. vanilla extract
1 tsp. rum extract
1 c. flour
1/2 cup cornstarch
1 tsp. baking powder
9 oz. milk
1 T. light sour cream
Cream margarine, sugar, eggs. Mix together flour, cornstarch, baking powder. Add dry ingredients alternately with milk to creamed mixture. Mix sour cream, vanilla and rum extracts. Add to dough mixture. Heat waffle iron (griddle). Bake until brown. Serve as a breakfast waffle or as a dessert waffle.
1 1/2 T. sugar
3 eggs
2 tsp. vanilla extract
1 tsp. rum extract
1 c. flour
1/2 cup cornstarch
1 tsp. baking powder
9 oz. milk
1 T. light sour cream
Cream margarine, sugar, eggs. Mix together flour, cornstarch, baking powder. Add dry ingredients alternately with milk to creamed mixture. Mix sour cream, vanilla and rum extracts. Add to dough mixture. Heat waffle iron (griddle). Bake until brown. Serve as a breakfast waffle or as a dessert waffle.
Pumpernickel Dip
2/3 c. light mayonnaise
2/3 c. light sour cream
1 T. parsley flakes
1 T. onion flakes
1 tsp. dill seed
1 tsp. celery salt
1 tsp. garlic salt
Mix together above ingredients and refrigerate. Cut center out of round pumpernickel. Cut into cubes. Spoon dip into pumpernickel. Use cubes for dipping.
2/3 c. light sour cream
1 T. parsley flakes
1 T. onion flakes
1 tsp. dill seed
1 tsp. celery salt
1 tsp. garlic salt
Mix together above ingredients and refrigerate. Cut center out of round pumpernickel. Cut into cubes. Spoon dip into pumpernickel. Use cubes for dipping.
Spice Cranberry Sauce
1 c. sugar
6 whole cloves
juice and rind of 2 oranges (substitute 1 cup commercial orange juice and 2 T. dried orange peel)
1 stick cinnamon
2 c. fresh whole cranberries
Sort and wash cranberries. Moisten sugar with orange juice. Add chopped rind. Boil 5 minutes. Add spices and cranberries. Cook until cranberries burst. Remove spices, cool and serve.
6 whole cloves
juice and rind of 2 oranges (substitute 1 cup commercial orange juice and 2 T. dried orange peel)
1 stick cinnamon
2 c. fresh whole cranberries
Sort and wash cranberries. Moisten sugar with orange juice. Add chopped rind. Boil 5 minutes. Add spices and cranberries. Cook until cranberries burst. Remove spices, cool and serve.
Quick Crumb Cake
Grease and flour jelly roll pan.
1 box yellow cake mix
Prepare batter according to box directions. Spread onto jelly roll pan and bake at 350 degrees for 20 minutes.
Crumbs:
3 sticks of melted margarine
1 c. sugar
3 cups flour
2 tsp. vanilla extract
2 tsp. cinnamon
Mix well and crumble over hot cake. Bake again at 350 degrees for 45 minutes. Sprinkle confectionery sugar over cake when cooled. For thicker crumbs, double crumb recipe.
1 box yellow cake mix
Prepare batter according to box directions. Spread onto jelly roll pan and bake at 350 degrees for 20 minutes.
Crumbs:
3 sticks of melted margarine
1 c. sugar
3 cups flour
2 tsp. vanilla extract
2 tsp. cinnamon
Mix well and crumble over hot cake. Bake again at 350 degrees for 45 minutes. Sprinkle confectionery sugar over cake when cooled. For thicker crumbs, double crumb recipe.
Friday, March 6, 2009
Garlic Soup
Yes, garlic soup! It is so delicious and SO healthy! When I lived in Arizona, I made this all the time. Garlic grows very well there. I grew my own in the backyard, planted in October, harvested in May. And during the winter I cut the growth on top for salads.
Serves 4-6
1 head garlic
1-1/2 quarts chicken stock
4 oz. stale country bread (2 or 3 days old), crusts removed
salt and pepper
2 large carrots, chopped fine in food processor
2 celery stalks, chopped fine in food processor
Optional garnishes: green garlic leaves, cut very thin, or shredded basil leaves
Peel the garlic and poach the cloves in 2 cups chicken stock. While this is cooking, saute carrots and celery in 1 T. olive oil. In 10 to 15 minutes, when garlic is completely soft,puree stock and garlic in blender. Meanwhile, cube the bread. Soak in warm water until very soft, about 10 minutes. Squeeze out excess water, and crumble the bread.
Add the garlic puree and carrot/celery mix to the remaining broth, and whisk in the softened, crumbled bread. Season with salt and pepper and simmer for 10 minutes. Serve hot, garnished with garlic or basil leaves.
I usually double the recipe if I have company, they always ask for seconds!
Serves 4-6
1 head garlic
1-1/2 quarts chicken stock
4 oz. stale country bread (2 or 3 days old), crusts removed
salt and pepper
2 large carrots, chopped fine in food processor
2 celery stalks, chopped fine in food processor
Optional garnishes: green garlic leaves, cut very thin, or shredded basil leaves
Peel the garlic and poach the cloves in 2 cups chicken stock. While this is cooking, saute carrots and celery in 1 T. olive oil. In 10 to 15 minutes, when garlic is completely soft,puree stock and garlic in blender. Meanwhile, cube the bread. Soak in warm water until very soft, about 10 minutes. Squeeze out excess water, and crumble the bread.
Add the garlic puree and carrot/celery mix to the remaining broth, and whisk in the softened, crumbled bread. Season with salt and pepper and simmer for 10 minutes. Serve hot, garnished with garlic or basil leaves.
I usually double the recipe if I have company, they always ask for seconds!
Cheese Cake, Again
In a very large bowl, combine the following:
1 lb. ricotta cheese
1 lb. cream cheese
4 eggs
½ lb. butter (melted in a saucepan, let cool)
1 ½ cups sugar
Mix well – high speed on mixer, approx. 15 min.
Fold in (one at a time)
2 T. lemon juice
4 T. flour
4 T. corn starch
1 tsp. vanilla
Spoon in 16 oz. sour cream. Mix well.
Grease 10 inch spring form pan.
Bake at 325 degrees for one hour. Turn oven off and leave in oven for two more hours. DO NOT OPEN OVEN AT ANY TIME. Enjoy! From a hand written recipe I found in an old cookbook. It’s a real old fashion cheese cake recipe.
1 lb. ricotta cheese
1 lb. cream cheese
4 eggs
½ lb. butter (melted in a saucepan, let cool)
1 ½ cups sugar
Mix well – high speed on mixer, approx. 15 min.
Fold in (one at a time)
2 T. lemon juice
4 T. flour
4 T. corn starch
1 tsp. vanilla
Spoon in 16 oz. sour cream. Mix well.
Grease 10 inch spring form pan.
Bake at 325 degrees for one hour. Turn oven off and leave in oven for two more hours. DO NOT OPEN OVEN AT ANY TIME. Enjoy! From a hand written recipe I found in an old cookbook. It’s a real old fashion cheese cake recipe.
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