Chocolate Italian Cake

 5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Potatoes Supreme

Potatoes Supreme          

Vegetable        

7 boiled whole medium sized potatoes          

2 c. melted butter  

2 c. grated cheese 

1/3 c. green onions (cut in circles)

1 pint sour cream  

1/2 tsp salt       

1/4 tsp. pepper                                    

Boil potatoes until tender, but still firm.  (May be done the night before)  Cover & refrigerate.  Potatoes need to be completely cold to grate.  About an hour before serving, grate potatoes coarsely & mix with remaining ingredients.  Bake in 1 ½  qt. baking dish for 35 min. @ 350.                

Serves 6-8      

 Mom & Audrey Miller

Christmas roll out cookies

Christmas roll out cookies      

 

cookies           

2/3 c. shortening (butter or marg.) 

1 1/4 c. gran. sugar   

2 eggs 

1 1/2 tsp. salt   

2 tsp. baking powder           

1 1/2 tsp. vanilla                                                                          

 

Cream shortening, sugar & eggs together til light & foamy.  Sift flour, salt & b. powder together.  Add to 1st mixture.. Add vanilla.  Mix until smooth.  Chill dough overnight (at least 2-3 hours). Roll to desired thickness on floured surface.  Bake in 350 oven 12 minutes.                                   

 Mom & Grammy

Cowboy Cookies

Cowboy cookies           

 

cookies           

 

1 c. shortening(1/2 crisco & 1/2 marg. or all of either)  

1 c. granulated sugar   

1 c. brown sugar (firmly packed)           

2 eggs 

2 c. quick rolled oats       

1 tsp. vanilla    

1 pkg choc.chips

6 oz size (1-2 c. depending on taste)   

1 c. chopped nuts                 

2 c. flour          

1 tsp. soda      

12 tsp salt                            

1/2 tsp baking powder           

 

Sift dry ingredients together (flour, soda salt, b. powder).    Cream shortening (but not as fine as for cake baking), add white sugar & mix well, then add brown sugar.  Add eggs one at a time.  Add dry ingredients, then rolled oats and vanilla.  Dough is very stiff.  Fold in by hand nuts & choc. bits.  Drop by scant tsp. for each cookie on baking sheet, not too close together as they flatten out and are very crisp.   

 

Bake 10-12 minutes @ 350.                                   

 

Mom & Grandmother

 

Lemon Cream Bars

Lemon Cream Bars    

Cookies          

14 oz. sweetened condensed milk

½  c. lemon juice

1 ½ c. flour      

1 c. quick oats 

1 c. brown sugar   

1 tsp. Baking Powder           

2/3 c. margarine

 

Grease 9×13 pan.  Combine 1st 2 ingredients; set aside.  In large bowl, combine all remaining ingredients.  Mix at low speed until crumbly.  Press ½  of crumb mixture into prepared pan.  Spread w/ lemon mixture.  Crumble remaining mixture over all.  Bake 25 to 30 minutes until golden brown.  (Bars will be soft). Chill.  Cut into bars.  Refrigerate any leftovers.            fast            2 to 3 doz.     

 Mom

Carmel Filled Chocolate Cookies

Caramel-filled chocolate cookies           

 

cookies           

 

2 ½ cups all-purpose flour   

1 tsp. baking soda    

1 cup sugar      

1 cup firmly packed brown sugar   

3/4 c. cocoa    

1 c. margarine or butter, softened          

2 tsp. vanilla    

2 eggs 

1 cup chopped pecans 

48 Rolo chewy caramels in milk chocolate, unwrapped (9 oz. pkg)           

1 Tbsp. sugar  

  Heat oven to 375.  Lightly spoon flour into measuring cup; level off.  In small bowl, combine flour, cocoa, and baking soda: blend well.  In large bowl, beat 1 c. sugar, brown sugar & margarine until light & fluff.  Add vanilla and eggs; beat well.  Add flour mixture; blend well.  Stir in 1/2 c. pecans.  For each cookie, with floured hands, shape about 1 Tbsp. dough around 1 caramel candy covering completely.  In small bowl, combine remaining 1/2 c. pecans & 1 Tbsp. sugar.  Press one side of each ball into pecan mixture.  Place, nut side up, 2 inches apart on un-greased cookie sheets.  Bake for 7-10 min. or until set & slightly cracked. Cool 2 min.; remove from sheet& completely cool on wire rack

Thumbs Cookies

Thumbs Cookies          

 

Cookies          

 

1 cup butter     

1/4 cup confectioner’s sugar   

2 tsp. vanilla    

1 Tbsp. water  

2 c. sifted flour 

1 c. chopped pecans 

                                                                       

 

Cream butter & conf. sugar.  Add vanilla & water.  Add flour & mix well.  Add chopped pecans.  Form small rolls.  Bake on un-greased sheet at 300  for 20 minutes. While hot, roll in 10 x sugar.  Be careful…..they are very delicate.                       

 

3 doz.  

 Mom & Grandmother

Sausage & Spinach Pie

Sausage & Spinach Pie     

 

Casserole        

 

1 lb. sausage    

6 eggs 

1 small onion   

2 10oz. pkgs. frozen chopped spinach(thawed, Well drained) 

16 oz. pkg. mozzarella shredded         

15 oz. container ricotta (or cottage) cheese

1/2 tsp. salt      

1/8 tsp. pepper

1//8 tsp. garlic powder           

Pie crust for 2 crust pie          

1 Tbsp. water

           

 

Sauté sausage & onion, stirring frequently to break meat up.  Spoon off fat.  Reserve 1 egg yolk.  In large bowl combine remaining eggs with sausage, spinach, mozzarella, ricotta, salt, pepper, & garlic.  Set aside.  Prepare pastry, line 10 inch pie (Quiche) pan.  Spoon sausage, spinach mixture into pastry.  Cover with second pastry.  Cut slits in top.  In small bowl, combine egg yolk with water.  Brush top of pie.  Bake 375 for 1 hr. 15 min. or until golden brown.  Let pie stand when done for 10 minutes before cutting & serving.                                                                          

 

Can be made in casserole, without any crusts.  Use all eggs in mixture.  Bake 1 hr. with lid on.  Set to cool for 10 min.                        Serves 8         

 Mom & Fern Roth

Sweet Potato Casserole

Sweet Potato Casserole        

 

Vegetable        

 

6-8 large sweet potatoes  (I think)   

1/2 c. sugar     

2 eggs 

1 tsp. vanilla    

1/2 c. milk       

1/2 c. butter

                          

 

Topping           

 

1 c. brown sugar   

1 c. chopped nuts     

1/3 c. flour       

1/3 c. butter

                       

 

Boil or bake sweet potatoes at high temperature until soft.  If bake, put in big pan with an inch or two of water.  Mash the potatoes so that there are 3-4 cups. Mix all ingredients with mixer until smooth.  Pour into greased casserole dish.  Sprinkle topping on casserole and cook @ 350 for 30 minutes.  Potatoes can be cooked in microwave.                  

Serves 8-10