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Category: Cakes & Cookies

ELLEN’S NORWEGIAN FRUIT CAKE

ELLEN’S NORWEGIAN FRUIT CAKE

(From the Kitchen of Ellen Reisetter Rice)

(Do not cut up fruit or nuts — leave whole)

  • 1 1/2 lbs. Pitted dates
  • 1 lb. Brazil nuts
  • 1 lb. Walnuts
  • 1 4 oz. jar Candied Cherries
  • 1 1/2 cups unsifted white flour
  • 1 1/2 cups white sugar
  • 2 t. baking powder
  • 4 eggs – well beaten
  • 1 t. salt

Mix batter until smooth, add whole fruit. Bake in I large bread pan I hour at 3250 or 4 small loaf pans for about 45 minutes.

Slice thin to serve.

ELLEN’S CRANBERRY BREAD

ELLEN’S CRANBERRY BREAD

(From the Kitchen of Ellen Reisetter Rice)

(Double recipe for 4 small loaves.)

  • 2 cups flour
  • 1/2 t. salt
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 cup sugar
  • 1 T. margarine
  • 3/4 cup orange juice
  • 1 egg – beaten
  • 1 cup nuts
  • 1 cup raw cranberries – cut in halves

Sift all dry ingredients into large bowl. Add orange juice and margarine and mix. Add beaten egg and blend. Add nuts and cranberries. Bake in a greased regular loaf pan I hour at 325°.

If doubling the recipe it will make 4 small loaves and should be baked at the same temperature for 45 minutes.

DOUBLE CHOCOLATE LAYER CHEESECAKE

DOUBLE CHOCOLATE LAYER CHEESECAKE

  • 2 pkg. (8 oz. each) Philadelphia brand cream cheese, softened
  • 1/2 c. sugar
  • 1/2 t. vanilla
  • 2 eggs
  • 3 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
  • 1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 in.)

Mix cream cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs; mix until blended. Stir melted chocolate into I cup of the batter.

Pour chocolate batter into crust. Top with plain batter.

Bake at 3500 for 40 minutes or until center is almost set. (Note: I bake on the second shelf from the bottom as the third shelf makes it too brown.) Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Note: This was the recipe for Philadelphia Cream Cheese’s 50th Anniversary. A few fresh strawberries on the top adds a nice touch.)

DORIS’ BUTTERMILK POUND CAKE

DORIS’ BUTTERMILK POUND CAKE

  • 3 cups flour
  • 3 cups sugar
  • 1 cup Crisco
  • 1 cup buttermilk
  • 6 eggs separated
  • 1/2 t. salt
  • 1/4 t. soda
  • 3 or 4 t. lemon extract (orange extract may be used instead of the lemon)

Preheat oven to 350°. Blend the sugar and shortening in a mixing bowl either by hand or mixer. Add the egg yolks blending one at a time. Add the flavoring. Sift dry ingredients together and add to the first mixture alternately with the milk. Begin and end with the dry ingredients. Beat egg whites until stiff and carefully fold into mixture. Pour the batter into 10″ tube pan (greased and floured). Bake in preheated oven for I hour and 15 mins. Check after I hour. Be sure top of cake is firm.

Note: Whip the egg whites first and refrigerate about an hour. I use a Crisco butter cube for the Crisco. Put the salt in egg whites to make it firm and add 1/4 t. vanilla extract. Beat to stiff foam. This is an excellent pound cake.

CHOCOLATE FROSTING

CHOCOLATE FROSTING

  • 1 pkg. powdered sugar
  • 1/4 t. salt
  • 1/3 c. very soft butter or margarine
  • 1/3 c. milk (I use a little hot coffee and reduce milk)
  • 2 t. vanilla
  • 1/3 c. cocoa

Combine all ingredients and beat I minute with electric mixer or 2 to 4 minutes by hand with heavy spoon. Makes 1 3/4 cups or enough for an 8″ layer cake.

For lemon or orange frosting, follow basic recipe above but omit the cocoa and vanilla. Substitute 1/3 c. lemon juice for milk. Add I t. lemon rind. Try it with orange for a change.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

  • 2 1/4 cups unsifted flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 c. softened Crisco butter cube
  • 3/4 c. sugar
  • 3/4 c. firmly packed brown sugar
  • 1 t. vanilla
  • 2 eggs
  • One 12 oz. pkg. (2 cups) Nestle Semi-Sweet Chocolate morsels
  • 1/2 t. water

Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine shortening, sugar, brown sugar, water, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well but not too long. Stir in Chocolate Chips and nuts if desired. (I don’t put nuts in mine.)

Drop (don’t flatten them down) by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for soft cookies (which Dad likes) and 8 to 10 minutes for more crisp cookies.

BUTTER BALLS

BUTTER BALLS

  • 1 cup soft margarine
  • 1/2 c. powdered sugar
  • 2 cups sifted flour
  • 1/4 t. salt
  • 2 t. black walnut flavoring
  • 2 cups chopped black walnuts

Gradually add 1/2 cup of powdered sugar to margarine. Cream and add black walnut flavoring. Add flour, salt, and nuts. Blend well. Use a few drops of water if necessary to make the dough stick together better. Chill. Shape into balls. Place on an oiled cookie sheet. Bake 15 to 18 mins. at 350°.

Roll baked balls in powdered sugar when they are still hot and again when cool. (This was Vernie’s recipe, and I made them many times during the Christmas holidays when our kids were small.)

BEACONSFIELD BLUEBERRY COFFEE CAKE

BEACONSFIELD BLUEBERRY COFFEE CAKE

  • 1/2 c. butter
  • 1 c. sugar
  • 3 eggs, slightly beaten
  • 1 t. baking powder
  • 1/4 t. salt
  • 1 t. soda
  • 2 c. unbleached white flour
  • 1 c. sour cream
  • 2 c. fresh or frozen blueberries

Topping

  • 1 c. brown sugar
  • 1/4 c. butter
  • 1/4 c. flour

Preheat oven to 350°. Cream butter and sugar. Add eggs, baking powder, salt, and soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into a well-buttered cake pan approximately 9″ x 13″ x 2″

For topping: Cream brown sugar and butter. Add flour to get a semi-dry lumpy mixture. Spread on top of batter. Bake for 30 min. or until toothpick in center comes out clean. Topping should melt and partially sink into batter.

Note: Weeg got this recipe from the Beaconsfield Inn, Victoria, B.C. She said it was delicious.

ANGEL CAKE AND JELLO

ANGEL CAKE AND JELLO

  • 2 pkgs. lime Jell-O
  • 2 cups hot water
  • 1 qt. vanilla ice cream
  • 1 can crushed pineapple
  • Small angel food cake

Break cake in an angel cake pan. Blend two pkgs. Jell-O with two cups hot water. Add vanilla and Pineapple. Refrigerate. Top with whipped cream or dream whip.

Note: Strawberry Jell-O and two frozen pkgs. of strawberries may be used instead of the lime and pineapple.

VERNIE’S CHOCOLATE DROP COOKIES

VERNIE’S CHOCOLATE DROP COOKIES

  • 2 eggs
  • 1/4 t. salt
  • 1/2 c. shortening
  • 1 c. sugar
  • 3 T. heaping cocoa
  • 1/2 t. cinnamon
  • 1 t. vanilla
  • 1 t. soda
  • 2 1/3 c. flour
  • 2 t. Baking powder
  • 3/4 c. milk

Mix the shortening, sugar, cocoa, and cinnamon together. Add the eggs. Mix the flour and baking powder together. Add to the first mix, alternating with the milk.

Stir well but don’t beat. Crop by spoonful on greased cookie sheet.

Bake at 3750. Change to top rack after 8 to 10 mins. Don’t bake too long. Pressed finger marks comes up or try toothpick.

Frost with Chocolate Frosting

  • 1/2 c. cocoa
  • 3/4 c. soft butter
  • 2 c. powdered sifted sugar
  • 1 t. vanilla
  • 2 T. milk

Mix all together and frost the cookies. Cookies are great when they are hot, without frosting.

Note: Mom used to make these for me in the mornings before school. I didn’t like breakfast, and she wanted me to eat something before I went to school.