Tag Archives: Sweets

by

German Chocolate Oatmeal Cookies (Betsy Codier)

3/4 c butter

1 c packed dark brown sugar

2 eggs

8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled

1 T water

1 1/4 c all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 c quick oats

1 c chopped nuts

1 c sweet coconut

Mix butter and sugar, add eggs, melted chocolate, water.  Mix flour, soda, salt, add to batter.  Stir in oats, nuts, and coconut.  Drop by T 2 inches apart onto greased (or silicon) cookie sheets.  Bake 10 minutes at 375, until bottoms are browned and tops are soft.  Ward off devourers for 2 minutes.

by

Herbal Butter Cookies (Not Just Desserts)

Our first making of these involved chocolate mint fresh from the garden.   Lovely and tasty.

(can use any of the mints or lemon herbs, as well as rosemary, or some of the funkier basils)

(Keep a bit in a tin, or 2 months in freezer)

12 T butter

2/3 c sugar

1 egg

1/2 tsp vanilla

2 c flour

2-3 T minced fresh herbs

pinch salt

Preheat oven to 350.

Cream butter and sugar.  Mix egg and vanilla and then beat in.  Gradually mix in flour, then herbs, then salt.  Divide in two, wrap in plastic wrap, chill 1 hour or freeze 20 minutes.  Cut into 1/4 inch rounds.  Bake 10 minutes.

by

Strawberry Shortcake (Betsy Codier)

1 3/4 c flour

2 T sugar

1 T baking powder

1/2 tsp orange peel

3 T butter

3/4 c milk

Topping:

2 pts strawberries

1 T OJ

1 T sugar

Combine flour, sugar, baking powder, orange peel.  Pastry-blend in butter.  Stir in milk.  Roll dough.  Cut biscuits.  Bake 12-15 minutes.

Once cooled, combine ingredients for topping, place on top on a halved biscuit, perhaps add whipped cream.

by

Apple Butter

Wash, remove stems, and quarter:  4 lbs apples

Cook slowly until soft in:  2 c water, cider, or cider vinegar (I prefer the non-water options.)

Put fruit through a fine strainer, measuring the pulp as you go.  Add to each cup of pulp – 1/2 c sugar.

Add to the end result:  1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp allspice

Or for Curried:  1 tsp turmeric, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon

Or for Red Chili:  2 tsps red chili powder

Cook the fruit butter over low heat, stirring until sugar is dissolved.  Continue to cook until it thickens.  Pour into hot sterilized jars.  Process in boiling water for 15 minutes.

by

Apple Streusel Coffee Cake (Paganfeast)

Combine:
1 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
pinch of salt

Combine:
1/4 c butter, softened
1/2 c sugar

Combine and add to wet:
1 egg
1 tsp vanilla
1/4 c plain yogurt

2 c apples, cored and sliced

Topping:
1/3 c flour
1/4 c brown sugar
1 tsp cinnamon
1/4 c butter, softened

Add dry slowly to wet, mixing well.  Put batter in a 9 inch pan.  Lay apples over the top.  make topping.  Crumble that over the apples.  Cook at 350 for 20-30 minutes.

by

Jumbo Chocolate Chip Peanut Butter Cookies (Betsy Codier)

1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips

Mix butter and peanut butter, beat until light and fluffy.  Add egg and vanilla.  Mix, then add:  flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball.  Place balls on greased cookie sheet about 5″ apart.  Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm.  Cool before eating.

by

Sticky Buns (Betsy Codier)

Scald:  2/3 c milk

Add:  1/2 c sugar
1 1/4 tsp salt
6 T butter

Cool to lukewarm

Mix:  2/3 c warm water
2 T sugar
2 pkgs yeast
let stand until bubbly (10 minutes or so)

Add:  Milk mixture, 3 eggs, 3 cups of flour

Mix until smooth.  Add approx 3 c flour, kneading on floured counter or board.  Place in greased bowl.  Brush top w/ melted butter, cover with damp cloth.  Let rise until double (1 hourish).  Place back on floured surface, divide in two, let stand 10 minutes.  Pound and pull into rectangles about 1/2 in thick.  Spread each rectangle with butter, brown sugar, cinnamon, raisins (currants), nuts.  Roll up.  Cut into slices.  Grease a pan, put a layer of karo on the bottom.  Put slices in.  Let rise until double.  Bake 10 minutes @ 400.  Then drop heat to 350 and bake another 30-40 minutes, until browning on top.

by

Cream Cheese Kugel (Betsy Codier)

8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon

Mix cream cheese and butter.  Add eggs, milk, sugar, salt.  Then noodles and butter.  Sprinkle with cinnamon.  (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.