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Recipes

DECORATED COOKIES
Shortbread Cookies
1 cup Butter (2 sticks), softened
1 cup Sugar
1/2 tsp Salt
1 Egg Yolk
1 Egg
1 tsp Vanilla (can substitute Almond or Lemon Extract; use only 1/4 tsp)
2½ cups Flour

Cream Butter, Sugar and Salt until light and fluffy. 
Add Egg Yolk, beat well. Add Egg, beat well. Add Vanilla and beat until incorporated.
Gradually add Flour. Mix on low speed just until flour is mixed in. Do not overmix.
Divide dough in two halves, wrap in plastic and chill for 2 hours. Can store in refrigerator up to 4 days.  
Dough can also be frozen for later use. Thaw in refrigerator.

Roll onto a floured surface and cut into shapes. Cut shapes to 1/4" thick and place on cookie sheets.

(Suggest lining with parchment paper or silicone liners as cookies bake more evenly and brown less.)
Bake at 375 for 8-12 minutes until surface is dry. Cookie size may vary baking time.
Do not overbake. Makes 25-30 medium-sized cookies; 14-16 large cookies.
Hint: I freeze baked cookies overnight to firm up. Thaw in container 1-2 hours. Then decorate.
[This is a slight variation of the Basic Rolled Sugar Cookie recipe at Karen’s Cookies]

Royal Icing
4 tbsp Meringue Powder
1/2 cup plus 3 tbsp Warm Water
4 cups Confectioner’s Sugar (1 box), sifted

Using the paddle attachment, mix Meringue Powder and Water until frothy 1-2 minutes on medium-high.
Add all the Confectioner’s Sugar. Mix on low for first 30 seconds.
Turn mixer to medium-high (#6) for up to 4 minutes until icing is stiff. Do not overmix.
[Mixing time based on KitchenAid Artisan mixer; larger mixers may require only 2-3 minutes mixing time]
Hint: Paddle makes a slapping sound when nearly done. Remove paddle and look for stiff peak that droops at top. Covers 2-3 dozen medium cookies.


Icing can be refrigerated for 1-3 weeks. Royal Icing separates and gets watery so stir well and add Confectioner’s Sugar to reach the proper consistency for decorating. Freezing decorated cookies is not recommended to avoid icing from cracking. (See Decorating tab to prepare royal icing for decorating)

COOKIES
Brownie Fudge Cookies
3-1/3 cups Flour
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Butter, softened
1
½ cups Sugar
2/3 cup Light Corn Syrup
2 Eggs
6 squares Unsweetened Chocolate (six ounces), melted
2 tsp Vanilla 

1½ cups Nuts, chopped (optional)

In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter and Sugar. Add Corn Syrup and Eggs. Mix well.
Add Flour mixture, Chocolate and Vanilla. Stir in nuts.
Bake at 350 for 10-12 minutes. Makes 4-5 dozen.


Chocolate Fudge Cut-Out Cookies
1 cup Butter (2 sticks), softened
1 cup Sugar
1 Egg
1 tsp Vanilla
2 cups Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt

In a separate bowl mix Flour, Cocoa, Baking Soda and Salt. Set aside.
Cream Butter and Sugar. Add Egg and Vanilla. Mix well.
Gradually add dry ingredients.
Divide dough in two halves, wrap in plastic and chill for 2 hours.
Roll out dough on floured surface. Cut shapes.
Bake at 375 for 8-10 minutes until dry on surface. Makes 30 medium-sized cookies.
Hint: Flour from rolling cookies will disappear during baking.
[This is the original Chocolate Rolled Cookie recipe at The Decorated Cookie]

Chocolate Mascarpone Sandwich Cookies
(Same as Chocolate Fudge Cut-Out Cookie Recipe above)
1 cup Butter (2 sticks), softened
1 cup Sugar
1 Egg
1 tsp Vanilla
2 cups Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt

In a separate bowl mix Flour, Cocoa, Baking Soda and Salt. Set aside.
Cream Butter and Sugar. Add Egg and Vanilla.Gradually add dry ingredients.
Divide dough in two halves, wrap in plastic and chill for 2 hours.
Roll out dough on floured surface. Cut shapes.
Bake at 375 for 8-10 minutes until dry on surface. 
Makes 30 medium-sized cookies; 15 sandwich cookies.
[This is the original Chocolate Rolled Cookie recipe at The Decorated Cookie]

Mascarpone Filling
8 oz Mascarpone Cheese (one cup)
2 tbsp Confectioner’s Sugar

Mix Mascarpone and Confectioner’s Sugar until well blended.
To assemble, turn cookie upside-down and spread with 1 teaspoon of filling. Top with another cookie.
Repeat with remaining cookies and filling. Sprinkle cookies with Confectioner’s Sugar. Store in refrigerator.
[This is Wolfgang Puck’s Chocolate Shortbread Hollywood Stars Cookie recipe posted on Epicurious]

Christmas Cutout Cookies
3/4 cup Butter (1½ sticks), softened
2½ cups Flour
1 cup Sugar
2 Eggs
1 tsp Baking Powder
1 tsp Vanilla

Mix
Butter until creamy. Add half the Flour, Sugar, Eggs, Baking Powder and Vanilla. Mix well.
Add remaining Flour and mix just until incorporated.
Divide dough in two halves, wrap in plastic and chill for 2 hours.
Roll to 1/8 inch thickness (or ¼ if you prefer). Cut into shapes.
Bake at 375 for 7 to 8 minutes until edges are slightly golden brown.
Makes 5-6 dozen.
[This recipe is from Better Homes and Gardens Christmas Cookie Edition 1991]

Linzer Tart Cookies 
2¼ cups Flour
1/4 tsp Salt

1/2 cup Sugar
1 cup Butter, softened
1 Egg
 Raspberry or Strawberry Preserves

In a separate bowl mix Flour and Salt. Set aside.
Cream Butter and Sugar until smooth. Add Egg.
Add flour mixture. Mix on low speed. Divide dough in two halves, wrap in plastic and chill for 2 hours.

Roll to 1/4 inch thick and cut out round scalloped cookies. Cut out a small round center on half the cookies.
Bake at 375 for 5 minutes. Cookies will be pale. Let cool.
Spread preserves onto bottom cookie. Top with cut out cookie. Sprinkle with confectioner’s sugar.
Makes 2 dozen sandwich cookies.


Mint Chocolate Chip Cookies
2¼ cups Flour
1 tsp Baking Soda
1 tsp Salt
1/2 cup Butter (1 stick), softened
1/2 cup Crisco Shortening
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 tsp Vanilla
1¼ cups Semi-Sweet Chocolate Chips
3/4 cup Mint Chips

In a separate bowl mix Flour, Baking Soda and Salt. Set aside. 
Cream Butter, Shortening, Sugar, Brown Sugar and Vanilla. Add eggs one at a time.
Gradually add flour mixture. Stir in Chocolate Chips and Mint Chips.
Bake at 375 for 8-10 minutes. Remove from oven when slightly golden on edges. Cookies will look underdone.
Makes 5 dozen.
[This is a variation of the Nestle Original Toll House Chocolate Chip Cookie Recipe]

Nut Lassie Cookies
30 Mini-Phyllo Shells (2 boxes)
1 Egg
3/4 cup Brown Sugar
1 tbsp Butter, melted
1 tsp Vanilla
Dash of Salt
3/4 cup Pecans, chopped

Place phyllo shells in mini muffin tins.
Mix Egg, Brown Sugar, Butter, Vanilla and Salt. Add Pecans. Fill cups 2/3 full.
Bake at 375 for 7 minutes. Makes 60 cookies.

Original Chocolate Chip Cookies
2¼ cups Flour
1 tsp Baking Soda
1 tsp Salt
1/2 cup Butter (1 stick), softened
1/2 cup Crisco Shortening
3/4 cup Sugar
3/4 cup Brown Sugar
1 tsp Vanilla
2 Eggs
2 cups Semi-Sweet Chocolate Chips (12 oz bag)

In a separate bowl mix Flour, Baking Soda and Salt. Set aside.
Cream Butter, Shortening, Sugar, Brown Sugar and Vanilla. Add Eggs one at a time.
Add flour mixture gradually. Stir in Chocolate Chips.
Bake at 375 for 7 to 9 minutes until edges are slightly golden. Cookies will look undercooked.
Makes 5 dozen cookies.
[This is the Nestle Original Toll House Chocolate Chip Cookie Recipe]

Peanut Butter Chocolate Chip Cookies
2¼ cups Flour
1 tsp Baking Soda
1 tsp Salt
1/2 cup Butter (1 stick), softened
1/2 cup Crisco Shortening
3/4 cup Sugar
3/4 cup Brown Sugar
1 tsp Vanilla
2 Eggs
1 cup Milk Chocolate Chips
1 cup Peanut Butter Chips

In a separate bowl mix Flour, Baking Soda and Salt. Set aside.
Cream Butter, Shortening, Sugar, Brown Sugar and Vanilla. Add Eggs one at a time.
Add flour mixture gradually. Stir in Chocolate Chips and Peanut Butter Chips.
Bake at 375 for 7 to 9 minutes until edges are slightly golden. Cookies will look undercooked.
Makes 5 dozen cookies.
[This is a variation of the Nestle Original Toll House Chocolate Chip Cookie Recipe] 

Pumpkin Whoopie Cookies
3 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Salt

1/2 cup Butter
1-1/4 cups Sugar

2 Eggs, slightly beaten
1  cup Pumpkin
1  tsp Vanilla

Combine flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
Mix butter & sugar. Add eggs one at a time.
Add pumpkin & vanilla. Stir in dry ingredients.
Bake at 350 for 8-9 min until springy.
[Do not stack cookies when cooling.]

Filling 

1-1/2 cups confectioners sugar
4 oz cream cheese
6 tbsp butter, softened
1/2 tsp vanilla

Blend cream cheese, butter & vanilla. Gradually add sugar.
To assemble, spread heaping teaspoon of filling on flat side of cookie.
Top with flat side of second cookie to make sandwich.
Makes 3 dozen sandwich cookies.

BROWNIES/BAR COOKIES
Cheesecake Brownies
3/4 cup Butter, melted & cooled
1½ cups Sugar
1½ tsp Vanilla
3 Eggs
3/4 cup Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt

Grease & Flour 8” square pan. Use large spoon or wire whisk to mix ingredients.
In a separate bowl mix Flour, Cocoa, Baking Powder and Salt. Set aside.
Mix melted Butter, Sugar & Vanilla. Add Eggs and blend well. Add Flour mixture until well blended.

Cheesecake layer
8 oz Cream Cheese
1/3 cup Sugar
1/2 tsp Vanilla
1 Egg

Blend Cream Cheese until smooth and creamy. Add Sugar and Vanilla. 
Add Egg until well blended. Set aside. Reserve 1/2 cup brownie batter and set aside. 
Pour brownie batter into pan. Pour the cheesecake mixture evenly. Drop the reserved brownie batter in large dollops over the topping. Using a spoon swirl to create a marbled effect.
Bake at 350 for 35-40 minutes until brownies pull away from side or cake tester comes out clean.
[The cheesecake layer recipe is from Cheesecake Brownies at Food Network]

Deep Dish Fudge Brownies 
3/4 cup Butter melted & cooled
1½ cups Sugar
1½ tsp Vanilla
3 Eggs
3/4 cup Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Nuts (optional)

Grease and Flour 8” square pan. Use large spoon or wire whisk to mix ingredients.
In a separate bowl mix Flour, Cocoa, Baking Powder & Salt. Set aside.
Mix melted Butter, Sugar & Vanilla. Add Eggs and blend well. 
Add Flour mixture until well blended. Fold in chopped nuts (walnuts or pecans)
Bake at 350 for 35-40 minutes until brownies pull away from side or cake tester comes out clean.

Twix Cookie Bars
1 cup Butter (2 sticks), softened
1 cup Brown Sugar
2 cups Flour
1 Egg Yoke
1 tsp Vanilla
6-8 Hershey Milk Chocolate Bars (or 2 cups semi-sweet chocolate chips)
1 cup Ground Pecans or Walnuts (optional)

Melt Butter.  Remove from heat and add Brown Sugar, Egg Yoke and Vanilla.
In a separate bowl add Flour. Add brown sugar mixture to flour. Mix well with wire whisk.

Spread onto ungreased 9x13 sheet pan (for thicker bottom layer, use square brownie pan)
Bake at 350 for 20-25 minutes. Immediately place Hershey bars atop the crust. Let melt and spread evenly.Sprinkle with nuts, if desired. Let cool completely and cut into squares. 
Makes 16-20 cookie bars.

BREAKFAST/COFFEE CAKES
Blueberry Muffins
2 cups Flour
1/2 cup Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 cup Milk
1 Egg
4 tbsp Butter, melted & cooled
1/4 cup Sour Cream
3/4 cup Blueberries

Grease muffin tin or fill with paper liners
Pour Milk into a 2-cup measuring cup. Add Egg and Butter. Blend well with wire whisk. Set aside.
In a separate bowl mix Flour, Sugar, Baking Powder and Salt. Add Blueberries and stir gently.
Make a well in center of flour mixture. Pour egg mixture into flour well. Stir with large spoon 7-8 strokes.
Add Sour Cream. Finish mixing with 7-8 more strokes just until incorporated. Batter will be lumpy.
Pour into muffin cups 2/3 full. Bake at 425 for 20-25 minutes until golden brown.
Let sit 5 minutes then remove muffins from pan. Makes 12-15 muffins.
[This recipe is a slight variation of the Blueberry Muffin recipe from the Easy Basics for Good Cooking Cookbook]

Classic Coffee Crumb Cake
cups Softasilk Cake Flour, sifted
2 tsp Baking Powder
½ tsp Salt
¼ cup Butter
1 cup Sugar
2 Egg Yokes, beaten
½ cup Milk
2 Egg Whites, stiffly beaten
¼ tsp Vanilla

Grease and flour 8” square pan.
In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter. Add Sugar. Mix together until light and fluffy.
Add Egg Yokes. Add dry ingredients alternating with Milk.
Fold in stiffly beaten Egg Whites. Add Vanilla.
Bake at 350 for 30 minutes until lightly browned and firm in center.
Sprinkle Crumb Topping and bake for 15 more minutes.

Crumb Topping
½ cup Flour
½ cup Sugar
1½ tsp Cinnamon
¼ tsp Salt
½ cup Brown Sugar
¼ cup Butter

Stir flour, sugar, cinnamon and salt.
Add Brown Sugar. Cut in Butter. Sprinkle on cake.


Cream Cheese Pound Cake
1½ cups Butter (3 sticks), softened
8 oz Cream Cheese, softened
3 cups Sugar
6 Eggs
3 cups Flour
1/8 tsp Salt
1 tsp Vanilla

Grease and flour a bundt pan or tube pan
Blend Butter and Cream Cheese. Gradually add Sugar. Add Eggs one at a time.
In a separate bowl mix Flour & Salt. Add to creamed mixture. Stir in Vanilla. Mix well.
Bake at 300 for 1 hour, 40 minutes.
Hint: This is a large recipe. For a smaller cake, half the recipe and bake in a loaf pan.
[This is the Cream Cheese Pound Cake recipe in Southern Living Magazine]

French Breakfast Puffs
1/3 cup Crisco Shortening
1/2 cup Sugar
1 Egg
1½ cups Flour
1½ tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 cup Milk 

Topping
6 tbsp Butter, melted
1/2 cup Sugar
1 tsp Cinnamon

Grease muffin tin
In a separate bowl mix Flour, Baking Powder, Salt and Nutmeg. Set aside.
Cream Shortening and Sugar. Add Egg. Gradually add flour mixture alternating with Milk.
Pour into muffins cups 2/3 full. Bake at 350 for 20-25 minutes until golden brown.
Let sit 5 minutes then gently remove muffins from pan. Let cool.
Mix Sugar and Cinnamon. Dip muffins in melted Butter. Roll in Cinnamon mixture. Makes 12-14 Muffins.
[This recipe is from the 1950 Betty Crocker Picture Cookbook]

Lemon Blueberry Cake
2½ cups Flour, plus 2 tbsp
2 tsp Baking Powder
1 tsp Salt
1 cup Butter, softened
1-3/4 cups Sugar
Zest of one Lemon (or 2 Tbsp lemon Juice)
3 Eggs
½ tsp Vanilla
3/4 cup Buttermilk*
2 cups Blueberries
*Buttermilk Substitute: Add 3/4 tbsp vinegar or lemon juice to 3/4 cup of milk.

Grease and flour bundt pan.
Toss Blueberries in 2 tbsp of flour. Set aside.
In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter, Sugar and Lemon. Add Eggs one at a time.
Add dry ingredients alternatively with the Vanilla and Buttermilk. Gently fold in Blueberries.
Bake at 350 degrees for 55 to 60 min.
[This is a variation of the Blueberry Buttermilk Bundt Cake Recipe at Food Network]

Lemon Glaze (optional)

1¾ cups Confectioner’s Sugar
2 tbsp Milk
1 tbsp Lemon Juice

Whisk ingredients together until smooth.
[This is a variation of the Lemon Glaze recipe at Martha Stewart]


Lemon Loaf Cake
4 Eggs
1-1/3 cups Sugar
Pinch of Salt
Zest of 3 Lemons
1¾ cup Flour
½ tsp Baking Powder
½ cup Heavy/Whipping Cream
5½ tbsp Butter, melted & cooled

Grease and flour loaf pan. (Mix with whisk)
In a separate bowl mix Flour and Baking Powder. Set aside.
Whisk Eggs, Sugar and Salt until smooth. Whisk in grated zest of Lemon.
Add flour mixture in three additions, just until incorporated.
Whisk in Cream. Fold in Butter with rubber spatula.
Bake at 350 for one hour.


Lemon Ricotta Muffins
2 cups Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Sugar
1/2 cup Butter (1 stick), softened
1 tbsp Lemon Zest (from 2 lemons)
1 cup Ricotta Cheese
1 Egg
1 tsp Fresh Lemon Juice
1/2 tsp Almond Extract
1/3 cup Sliced Almonds (optional)
 

Grease muffin tin or fill with paper liners
In a separate bowl mix Flour, Baking Powder, Baking Soda and Salt. Set aside.
Blend Sugar, Butter, and Lemon zest until light and fluffy. Mix in Ricotta Cheese.
Add Egg, Lemon Juice and Almond extract.

Add dry ingredients and stir just until blended.  Batter will be thick and fluffy.
Pour into muffin cups 2/3 full. Sprinkle with Almonds and Sugar.
Bake at 350 for 20-25 minutes until the muffins are pale golden. Makes 12-14 muffins.
[This is Nonna’s Lemon Ricotta Biscuits recipe by Giada De Laurentiis at Food Network]


Pecan Coffee Cake
1 cup Butter (2 sticks), softened
2 cups Sugar
2 Eggs
1 cup Sour Cream
1/2 tsp Vanilla
2 cups Flour
1 tsp Baking Powder
1/4 tsp Salt
4 tsp Sugar
1 tsp Cinnamon
1 cup Chopped Pecans or Walnuts

Ricotta Cheese can be substituted for Sour Cream

Grease and flour a tube pan
In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter and Sugar until light and fluffy. Add eggs one at a time.

Add Sour Cream and Vanilla. Fold in flour mixture.
In separate bowl combine 4 tsp Sugar with Cinnamon and Pecans
Spoon 1/3 of batter into tube pan. Sprinkle with 3/4 of pecan mixture.
Spoon in remaining batter and sprinkle with remaining pecan mixture.
Bake at 350 for 60 minutes.


Sour Cream Pound Cake
1/2 cup Butter (1 stick), softened
1½  cups Sugar
1/2 cup Sour Cream
1/4 tsp Baking Soda
1½  cups Flour
3 Eggs
1/2 tsp Vanilla

Grease and flour a loaf pan
Cream Butter and Sugar. Add Sour Cream.

In a separate bowl mix Flour and Baking Soda.
Add to creamed mixture alternating with Eggs, adding 1 egg at a time. Add Vanilla.
Bake at 350 for 50-60 minutes in Loaf Pan. 

[This is Paula Deen's Sour Cream Pound Cake from Food Network]

CAKES
Cinnamon Spice Layer Cake
2½ cups Softasilk Cake Flour (or 2-1/3 cups Flour), sifted
1 cup Sugar
1 tsp Baking Soda
1½ tsp Cinnamon
¾ tsp Nutmeg
¾ tsp Cloves
1 tsp Salt
1 cup Brown Sugar
2/3 cup Crisco Shortening
1 cup Buttermilk
3 Eggs
Buttermilk Substitute: Add one cup of milk plus one tablespoon of lemon juice or vinegar.

Grease and flour two 9-inch cake pans or three 7-inch cake pans.
Mix Flour, Sugar, Baking Soda, Cinnamon, Nutmeg Cloves and Salt.
Add Brown Sugar, Shortening and Buttermilk. Add Eggs. Pour into cake pans. 
Bake at 350 for 30-35 minutes (9-inch); 25-30 minutes (7-inch) until cake tester comes out clean.
For cupcakes bake at 400 for 18-20 minutes. Makes 24 cupcakes.
[This recipe is the New Duchess Spice Cake from the 1950 Betty Crocker Picture Cookbook]
American Buttercream Frosting and White Buttercream Icing are delicious with this cake.

Devils Food Layer Cake
2/3 cup Crisco Shortening
1½ cups Sugar
3 Eggs
2½ oz Unsweetened Chocolate, melted
2¼ cups Softasilk Cake Flour (or 2-1/8 cups Flour), sifted
1 tsp Baking Soda
1 tsp Salt
1¼ cups Buttermilk

Buttermilk Substitute:  Add a little over 1 tbsp vinegar or lemon juice to 1¼ cups milk   

Grease and flour two 9-inch cake pans
or three 7-inch cake pans.
In a separate bowl mix Flour, Baking Soda and Salt. Set aside.
Cream Shortening and Sugar until fluffy. Add Eggs. Add melted Chocolate. 

Stir in flour mixture alternately with Buttermilk. Pour into cake pans. 
Bake at 350 for 30-35 minutes (9-inch); 25-30 minutes (7-inch) until cake tester comes out clean. 
For cupcakes bake at 400 for 18-20 minutes. Makes 24 cupcakes.
[This is the Popular Devils Food Cake recipe from the 1950 Betty Crocker Picture Cookbook]

Sour Cream Chocolate Bundt Cake
1 cup Butter (2 sticks), softened
1/3 cup Cocoa Powder
1 tsp Salt
1 cup Water
2 cups Flour
1-3/4 cups Sugar
1½ tsp Baking Soda
2 Eggs
1/2 cup Sour Cream
1 tsp Vanilla


Grease and flour a Bundt pan

Mix Butter, Cocoa Powder, Salt and Water over medium heat until melted. Remove from heat and set aside.
Mix Flour, Sugar, and Baking Soda. Add half of the melted butter mixture to the flour mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. 

Add Eggs one at a time. Whisk in Sour Cream and Vanilla. Pour batter into bundt pan.
Bake at 350 for 40-45 minutes until cake tester comes out clean. Cool cake on rack before glazing. 

Chocolate Glaze (makes large amount; can be halved)
1-1/3 cups Semi-Sweet Chocolate Chips
1½ tbsp Corn Syrup
1/2 cup Heavy Cream
1½  tbsp Sugar


In a separate bowl add Chocolate Chips and Corn Syrup. Set aside. 

Mix Cream and Sugar over medium-low heat. Stir until sugar is dissolved.
If needed, add more cream to thin glaze for a shiny finish.
Remove from heat and pour chocolate over hot cream and whisk until smooth. Drizzle the glaze over cake. 
[This recipe is from Bi-Rite Market's Eat Good Food Grocer's Guide]

Sour Cream Chocolate Layer Cake
2 cups Flour
2 cups Sugar
1 cup Water
3/4 cup Sour Cream
1/4 cup Crisco Shortening
1½ tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Powder
2 Eggs
4 oz Unsweetened Chocolate, melted &cooled

Grease and flour two 9-inch cake pans or three 7-inch cake pans.
Put all ingredients in large bowl. Mix together thoroughly.  
Bake at 350 for 30-35 minutes (9-inch); 25-30 minutes (7-inch) until cake tester comes out clean.  
For cupcakes bake at 400 for 18-20 minutes. Makes 24 cupcakes.

Sour Cream Chocolate Frosting
1/3 cup Butter
3 oz Unsweetened Chocolate 
3 cups Confectioner's Sugar (1 box)
1/2 cup Sour Cream
2 tsp Vanilla 
1/2 to1 Tsp Milk (optional)

Melt Butter and Chocolate. Blend in Sugar alternately with Sour Cream and Vanilla.
May need to gradually add 1/2 to 1 tsp Milk for smooth and shiny finish.
Hint:  Makes large amount of frosting.

Sponge Layer Cake
4 Eggs
2 cups Sugar
1/2 tsp Salt
2 tsp Vanilla
2 tbsp Butter, melted
1 cup Milk
2 cups Softasilk Cake Flour
(or 2 cups Flour), sifted
2 tsp Baking Powder

Grease and flour two 9-inch cake pans
or three 7-inch cake pans.
In a separate bowl mix Cake Flour and Baking Powder. Set aside.
Blend Eggs until light and fluffy. Add Sugar, Salt and Vanilla.

Melt Butter in cup of boiling Milk. Add to mixture.
Add flour mixture and mix until incorporated. Batter will be thin and watery.
Bake at 350 for 25-35 minutes until cake tester comes out clean.
[This is the Inexpensive Sponge Cake recipe from the 1950 Betty Crocker Picture Cookbook]


Vanilla Layer Cake 
2¼ cups Softasilk Cake Flour (or 2-1/8 cups Flour), sifted
1½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2/3 cup Crisco Shortening
1 cup Milk
1½ tsp Vanilla
3 Eggs

Grease and flour two 9-inch cake pans or three 7-inch cake pans.
Mix Flour, Sugar, Baking Powder and Salt. Add Shortening.
Add a little over half of Milk to the dry ingredients. Add Vanilla. Add remaining Milk and Eggs.
Pour batter into cake pans. 
Bake at 350 for 30-35 minutes (9-inch); 25-30 minutes (7-inch) until cake tester comes out clean. 
For cupcakes bake at 400 for 18-20 minutes. Makes 24 cupcakes.
[This is the Rich Golden Cake recipe from the 1950 Betty Crocker Picture Cookbook]

PIES/TARTS
American Apple Pie
8-10 Green Apples
2/3 cup Sugar
1/8 tsp Salt
1 tbsp Cornstarch
1/4 tsp Cinnamon
1½ tbsp Butter

Make your favorite pie crust.

Peel and slice Apples. Add Sugar, Salt, Cornstarch and Cinnamon to apples and stir.
Pour into unbaked 10-inch pie shell. Dot apples with diced butter.
Top with pie crust. Crimp edges of crust. Brush lightly with milk and sprinkle sugar onto crust. Prick crust with fork.

Bake at 450 for 10 minutes. Reduce heat to 350. Bake 35-45 minutes until crust is golden brown
[This is a slight variation of the Apple Pie recipe from the Joy of Cooking Cookbook]

Jack Daniel's Pumpkin Pie
27 oz Pumpkin
1 cup Sugar
1/6 tsp Powdered Cloves
1/3 tsp Salt
2/3 tsp Cinnamon
4 Eggs, beaten
.45 cup Jack Daniel’s Whiskey

Make your favorite pie crust.
Place Pumpkin in chilled mixing bowl. Gradually add Sugar, Cloves, Salt, Cinnamon, Eggs and Whiskey. 
Pour into unbaked 10-inch pie shell. Bake at 350. After 35 minutes, cover crust with foil to prevent over-browning.
Reset oven to 400 and bake an additional 10-15 minutes.
Note: Pie will be darker in color than most pumpkin pies and tends to pull away from the crust after cooling.
Pipe whipped cream over edge of pie, if desired.
[This recipe is from the Jack Daniel’s The Spirit of Tennessee Cookbook]

FROSTINGS
American Buttercream Frosting
1 cup Butter (2 sticks), softened
4 cups Confectioner’s Sugar, sifted
1 tsp Vanilla 
2-3 tbsp Heavy Cream or Half & Half or Milk

Cream
Butter until completely smooth. 
Gradually add Confectioner’s Sugar stirring alternately with Vanilla and Cream until desired consistency. 
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.

Chocolate Cream Cheese Frosting
½ cup Butter (1 stick), softened
8 oz Cream Cheese, chilled
1 tsp Vanilla
½ cup Unsweetened Cocoa
¼ tsp Salt
4 cups Confectioner’s Sugar
1½ tsp Coffee
1 - 2 tbsp Heavy Cream

Blend Butter and Cream Cheese until creamy. Add Vanilla.
Add Cocoa, Salt and one cup of Confectioner’s Sugar. Mix well.
Gradually add remaining Confectioner’s Sugar alternating with Coffee and Heavy Cream. 
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.
[This is a slight variation of the Chocolate Cream Cheese Frosting recipe at Glorious Treats]

Chocolate Ganache
1 cup Semi-Sweet Chocolate Chips

1/2 cup Heavy Cream
1 tbsp Coffee (or 1 tsp instant coffee granules)

Heat ingredients in a glass bowl over pot of simmering water until melted. Pour over cake.
[This is the Chocolate Ganache recipe from Ina Garten at Food Network.com]


Creamy Buttercream Frosting
1½  cups Butter (3 sticks), softened
6 cups Confectioner’s Sugar, sifted
½ tsp Vanilla
1-4 tbsp Milk (optional)

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition. Add vanilla and milk.
Beat well until icing is smooth and fluffy.
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.
[This is a slight variation of the American Buttercream Frosting recipe]

Crusting Buttercream Frosting
4 cups Confectioner’s sugar, sifted
1 cup Crisco Shortening
1/2 tsp Vanilla
1/4 to 1/2 cup Milk

Cream Shortening and Vanilla.
Gradually add Confectioner's Sugar stirring alternately with Milk.
Use more milk for a creamy consistency; use less milk for a stiff consistency.
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.
[This is a slight variation of the Perfect Crusting Buttercream recipe at I Am Baker]

Favorite Buttercream Frosting
1 cup Butter (2 sticks), softened
5 cups Confectioner’s Sugar, sifted
1 tsp Vanilla
4-5 tbsp Milk

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition. Add the vanilla and milk.
Beat well until icing is smooth and fluffy.
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.
[This is a slight variation of the American Buttercream Frosting recipe]

White Buttercream Icing
4½ cups Confectioner’s Sugar, sifted
1/2 cup Crisco Shortening
5-10 tbsp Cream or Milk
2¼ tsp Vanilla 

Place all ingredients in a bowl. Mix well. Add small amounts of milk if frosting is too stiff.
This frosting is very white frosting and good for coloring.
Frosts two 9-inch layers, three 7-inch layers or 24 cupcakes.
[This recipe is from the 1950 Betty Crocker Picture Cookbook]

DESSERTS
Apple Crisp
6-8 Green Apples
1 tbsp Lemon Juice
1/3 cup Sugar
1 tsp Cinnamon
2 tsp Flour

Peel, core and slice apples. Place in large bowl. Add Lemon Juice. Mix with apples to avoid browning.
Add Sugar, Cinnamon and Flour. Mix well to coat the apples.
Pour into large pie place.

Topping
1/2 cup Sugar
1 tsp Cinnamon
1/4 cup Flour
2 tbsp Butter, melted

Mix Sugar, Cinnamon and Flour together.
Add melted butter and toss with a fork until mixture is crumbly. Sprinkle over apples.
Bake at 350 for 60-75 minutes until brown and bubbly.
Serve immediately and top with scoop of French Vanilla Ice Cream.

Makes 7-8 servings.

Blueberry Crisp
3-4 cups Fresh Blueberries
1/4 tbsp Lemon Juice


Gently stir Blueberries and Lemon Juice. Pour into a pie plate.
 

Topping
1/2 cup Sugar
1/3 cup Flour
1 tsp Cinnamon
2 tbsp Butter, melted
Vanilla Ice Cream

In a separate bowl mix Sugar, Flour and Cinnamon. Add melted Butter. 

Toss with fork until mixture is crumbly. Sprinkle over blueberries.
Bake at 350 for 20-25 minutes until lightly brown.
Serve immediately and spoon into a bowl. Top with a scoop of Vanilla Ice Cream.

Makes 5-6 servings.

EXTRAS
Blue Hawaiian Cocktail 
2 oz Rum
2 oz Blue Curacao
2 oz Coconut Mix
4 oz Pineapple Juice

Fill a blender with crushed ice. Add all ingredients. 
Blend a few second until mixed. Pour into glasses. Makes 4-6 drinks.

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