Recipes for Dessert
Custardy, but easier than Aunt Dee’s. Still good.
3 C. rhubarb
1 C. sugar
2 eggs, beaten
3 rounded spoonfuls flour
TOPPING:
1 scant C. brown sugar
3/4 C. flour
4 T. shortening
Combine rhubarb mixture in pan. Spread topping over. Bake in small pan at 350º for 45 minutes.
NOTE: Double recipe for 9×13″ pan.
1 C. oatmeal
1 C. flour
1 C. brown sugar, packed
1/2 C. butter or margarine
1 C. sugar
1 C. water
3 T. cornstarch
1 tsp. vanilla
Mix oatmeal, flour, brown sugar and butter/margarine. Spread 1/2 of mixture in the bottom of an 8×8″ pan. Evenly spread chopped rhubarb over crust. Combine sugar, water and cornstarch in a saucepan. Boil and stir until thick and bubbly. Remove from heat. Add vanilla and pour over rhubarb. Sprinkle remaining crumb mixture on top.
Bake at 350º for 1 hour.
3 eggs
1 tsp. lemon juice
1 C. sugar
3/4 C. flour
2/3 C. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. pumpkin pie spice
1/2 tsp. salt
FILLING:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1/2 stick butter or margarine, softened
1/2 tsp. vanilla
Mix eggs and pumpkin. Add sugar and lemon juice. Add dry ingredients and mix. Bake on greased and floured jelly roll pan (1/2″ deep cookie sheet) at 350º for 15 to 20 minutes. Do not overbake. Cool. Cut in half across the short width of the pan. Sprinkle powdered sugar on working surface. Dump rolls onto working surface.
FILLING: Split filling in half and spread on each roll. Roll carefully, starting on one end and rolling gently. Wrap in foil and chill. To serve, remove from foil and slice.
2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. unsalted butter
3/4 C. sugar
3/4 C. brown sugar
1 tsp. vanilla
2 large eggs
2 C. chocolate chips
1/2 C. walnuts or pecans
1/2 C. golden raisins
1/2 C. coconut
Combine flour, baking soda and salt. Set aside. Cream butter, sugars and vanilla. Add eggs, one at a time. Beat well. Gradually beat in flour mixture. Stir in chips, nuts, raisins and coconut. Preheat oven to 375°. Measure 1 rounded tablespoon for each cookie. Bake 9 to 11 minutes. Leave on cookie sheet for 2 additional minutes. Cool on wire racks.
Makes 60 cookies.
1 1/4 C. flour
1/4 tsp. salt
1 C. sugar
1 tsp. vanilla
6 oz. chocolate chips
1/2 tsp. baking soda
1/2 C. margarine
1 egg
2 C. Rice Krispies
Cream sugar and margarine. Add eggs and vanilla. Mix in premixed dry ingredients. Add cereal and chips. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 12 minutes.
Makes about 3 1/2 dozen.
1 C. lard
1 C. margarine
1 1/2 C. white sugar
1 1/2 C. brown sugar
3 tsp. vanilla
4 1/2 C. flour
1 1/2 tsp. soda
3 eggs
1 C. nuts
1 – 12 oz. pkg. chocolate chips
Bake at 350° for 10 to 12 minutes.
2 C. margarine
2 C. sugar
2 C. brown sugar
4 eggs
2 C. peanut butter
4 tsp. baking soda
6 C. flour
Mix together baking soda and flour; set aside. Mix margarine and sugars, then add eggs and peanut butter. Mix wet and dry ingredients together. Make into balls and flatten with fork. Bake on ungreased cookie sheet for 10 minutes at 400°.
1/2 C. butter
1/2 C. peanut butter
1/2 C. sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
24 Reese’s Miniature Peanut Butter Cups, unwrapped
Place mini muffin paper liners in mini muffin cups. Heat oven to 375°. Mix all ingredients, except candy, and form into balls. Place balls in mini muffin tins. Bake for 8 to 10 minutes. Remove from oven and immediately press peanut butter cup into center. Let cool in tins until set.
Makes 24 cookies.
Plan ahead! Needs to chill. Big recipe, but can be halved.
3 C. butter-flavored Crisco
4 C. sugar
1 C. molasses (Cara recommends dark)
4 eggs
8 C. flour
2 T. + 2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
Cream Crisco and sugar. Add molasses and eggs. Mix well. Combine flour, soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1 to 2 hours. Shape 1/2 cupfuls of dough into balls. Roll in sugar. Place 4 at a time on a greased baking sheet. Bake at 350° for 18 to 20 minutes, or until edges are set.
Jane Sage shared her cookies with the Young family while we were at the North West Angle. The original recipe was in the Dunkerton United Methodist Church Cookbook. Mrs. Newman Mortenson was my mother’s aunt. The cookies are very good.
3/4 C. shortening
1 C. sugar
1/4 C. molasses
2 C. flour
1 tsp. cinnamon
1/2 tsp. ginger
1 egg
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt
Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients and add to creamed mixture. Chill 1 hour. Form into 1″ balls and roll in sugar. Bake on greased cookie sheet at 375º for 8 to 10 minutes.