Archive for the ‘Recipes’ Category

Pecan Pound Cake

Thursday, November 17th, 2016

I stumbled upon this recipe in the local newspaper over ten years ago. We sometimes refer to it as a cardiologist’s nightmare.

img_2972Pecan Pound Cake

2 cups shortening
¼ cup evaporated milk
3 cups sugar
10 eggs
3 cups plain flour
1 teaspoon salt
2 teaspoons vanilla butternut flavoring
2 cups chopped pecans
1 teaspoon almond flavoring

Mix shortening and sugar – let stand overnight. Cream mixture and add eggs one at a time, beating after each addition. Reserve ¼ cup of flour to dredge pecans. Then add flour, flavorings and milk to other mixing blend. Add pecans last. Pour into a large greased tube pan and bake 1 hour and 20 minutes or until done at 325º.

Notes: I use Baker’s Joy to “grease” the tube pan. It will take something longer than a toothpick to test the cake’s doneness.

img_2971 img_4474


Kiss Cookies

Monday, December 10th, 2012

I found this recipe in a magazine years ago. I think the may have been called Chocolate Bon Bons but I’ve always called them Kiss Cookies because of the Hershey’s Kiss in the middle of them.


  • 3/4 Cup Crisco
  • 1/2 Cup Sugar
  • 1/4 Cup Brown Sugar (firmly packed)
  • 1 egg
  • 1/2 Tsp Almond Extract
  • 1 3/4 Cup Flour (plain)
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup finely chopped Pecans
  • 2 Tsp Vanilla Extract
  • 3-4 dozen Hershey’s Kisses

Preheat oven to 350 degrees. Using electric mixer, cream Crisco and sugars until fluffy. Add egg, extracts; beat well. Add flour, baking powder, salt and nuts. Mix until blended. Form dough into 1-inch balls. Press each ball around a kiss so the kiss is completely enclosed like a chocolate covered cherry. Bake 10-12 minutes on an ungreased cookie sheet. (Do not overbake). Cool on wire racks. Frost/decorate as desired.

For the decorating, I’ve used tubes of green and red frosting. Then dip the frosted cookie into little bowl with Nonpareils.



Quaker’s Best Oatmeal Cookies

Tuesday, December 21st, 2010

Seems I have an older version of the Quaker Oat’s Oatmeal Cookie recipe. This one has a “bit” more margarine.


  • 1 1/4 cups margarine
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 cups Quaker Oats

Heat oven to 375 degrees F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet (I like to use parchment paper). Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove and enjoy.

I tend to make my cookies a little larger, my batch turns out about 2 dozen cookies. It also means I have to increase my baking time a touch. I’m going to test a batch that uses a newer recipe that uses less margarine, but one additional egg.

Cry Baby Cookies

Saturday, December 18th, 2010

This is a very unique recipe given to me by my mother. I started baking these while in high school. Then I didn’t appreciate the need to cream the sugar and shortening together. I actually melted the shortening into the hot coffee! For years I also used instant coffee because I wasn’t a coffee drinker. Now through the magic of a Keurig coffee brewer, I can make just the right amount needed for this recipe.










  • 1 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp cloves
  • 2 eggs
  • 2 tsps baking soda mixed in 1 cup (8 ounces) hot coffee
  • 5 cups flour

Cream shortening and sugar together until fluffy. Add molasses, mix until smooth. Add spices, mix until smooth. Beat in eggs. Add coffee/baking soda mix until smooth. Mix in flour one cup at a time. Drop about  tablespoon size of dough onto cookie sheets. Makes about 4-5 dozen. Bake at 350 degree F for 10-12 minutes.

TIP: Use parchment paper. It makes clean up soooo much easier.

I tend to undercook these ever so slightly, makes them very yummy.

Cinnamon Rolls

Thursday, October 21st, 2010

Good cinnamon rolls have 3 key components; the dough, the filling and the frosting. Two of these can be fiddle with just a bit for your own personal taste, but the dough needs to be made as outlined.

The Dough

  • 1 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup margarine
  • 1/4 cup very warm water
  • 1 package active dry yeast
  • 1 egg
  • 4 cups all-purpose flour, divided

Scald milk; stir in sugar, salt, and margarine; cool to lukewarm. Put warm water in large warm bowl, sprinkle in yeast, stirring until dissolved. Stir in lukewarm milk mixture, egg, and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter.
Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator up to 3 days.

The Filling

The filling is nothing more than a combination of brown sugar, cinnamon and the “right” amount of butter. I prefer softened butter instead of melted butter because you end up using a bit more. I use dark brown sugar instead of light brown sugar. These measurements are approximate – feel free to improvise here, include raisins if you are so inclined.

  • 1/2 cup softened margarine or butter (I like unsalted butter)
  • 1 cup dark brown sugar
  • 1-2 tablespoons of cinnamon

Roll dough into an 18 x 12 inch rectangle and spread the softened butter. Cover butter with the filling mixture. Roll up, seal the ends up, cut into 12 slices. Place in a buttered 9 x 13 rectangular pan. Cover and let rise until doubled. Preheat your oven to 350 degrees.

Baking time is about 25-30 minutes but can vary.

The Frosting

You can leave these naked, or drizzle with a simple powdered sugar and milk mixture. I like a Cream Cheese frosting.

  • 8 ounces of cream cheese
  • 1/2 cup margarine or butter
  • 1 teaspoon of vanilla
  • 3 cups confectioner’s sugar
  • 1 tablespoon milk

Combine all ingredients, mixing until smooth. Frost rolls while still warm.