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chocolate crinkles

you don`t need to do anything to these cookies they already look festive and read bottom of recipe for some variations.

i like to add the ingredients list and what to do with them in each step as they come up, i find it`s a lot easier than reading the full ingredients list, then having to match it with each step.

1\4 c. butter/margarine
2 c. sugar
3 eggs
2 tsp. vanilla
1\2 c. chocolate chips semi sweet or bitter sweet or 4 squares of chocolate, melted

cream butter, sugar, and 1st egg. add other 2 eggs one at a time, mixing well after each addition. add vanilla and melted chocolate and mix well. 

2 1\2 c. flour all purpose
2 tsp. baking soda
1\2 tsp. salt

sift flour, baking soda and salt together and add to mixture. form a ball as you mix dough. if mixture is too sticky then add a half cup of flour to ixture and knead flour into dough. you should end up with a dough that is sticky, but not sticky enough to leave cookie dough all over your hands when you handle it, although after doing 10 or so cookies, you will get a slight build up of cookie dough o your palms. roll dough balls into 1" balls and then into icing sugar and 
place on cookie sheet at least 2" apart and bake at 350 degrees for 8-12 minutes. or till cookie is firm. cool and store in a cookie jar or container. makes 6 dozen cookies. 

a few tips to make 2 other flavored cookies:

if you omit the chocolate and add 1\2 cup of amaretto liqueur you will have amaretto`s. add amaretto with the chocolate for chocolate amaretto`s. you`ll need to add about a cup and a half more flour to absorb the liquid from to absorb the moisture from the 1/2 of amaretto liqueur.  


filbert fingers 

1 c. butter/marg. cold
3\4 c. brown sugar
2 1\2 c. flour (all purpose)
1 c. ground filberts (also known as hazelnuts)
2 to 3 tbsp. milk (or as much as needed to make the mixture hold to itself)

mix all the ingredients together, except the milk. if you have one, use a pastry cutter to mix the ingred. together till it resembles oatmeal. add 
milk a little at a time till the mixture holds together when press onto your hand. take a 1 to 1 1\2 inch ball and roll into a log 2" long. place on a cookie sheet and place the logs 1\2 inch apart. they don`t rise much but enough to 
turn the into one cookie if too close together. bake in a 375 degree oven for 10 minutes or till lightly browned on bottom. cool on a wire wrack.

chocolate for dipping:

1\2 c. chocolate either chips or baking chocolate
2 tbsp. paraffin wax, it allows you to hold a cookie in your hand for a few minute before the chocolate starts to melt.

in a small saucepan bring about 2 cups of water to a full boil and then reduce to a simmer. take a slightly larger sauce pan and place the chocolate 
and wax in it and place it so the larger saucepan is sitting on an angle, allowing it to sit flat on top of the smaller saucepan makes the top saucepan unstable. allow the chocolate and wax to melt on top of the first saucepan being careful not to not let the water touch the bottom of the second sauce pan. when its melted dip the ends of each log about 1\2 an inch into the chocolate. the wax will keep the chocolate from melting and sticking to your hands when eaten. its 
best to dip one end of each cookie first then go back and do the other end. cool on waxed paper. store in an airtight container.


cream cheese cookies

1\2 c. butter or margarine
2 oz. cream cheese (an 8 oz. package of cream cheese cut into quarters will 
give you 2 oz. per quarter)
1\3 c. sugar
1 tsp. vanilla
1 c. flour (all purpose)

you`ll need about 1\4 cup of jam, raspberry is best

mix the butter, cream cheese, sugar, vanilla, and flour together first with a spoon and then with your hands. shape into a log and chill in frig for 2 hours to overnight. you may freeze the dough. when ready for baking slice 1\4 inch thick pieces off the log. you may have to roll the piece into a ball and flatten out on a small plate to make dough pliable enough to roll up like a jelly roll before adding jam. roll each cookie after adding just a daub of jam as more than a daub will make it difficult to roll. place on an greased cookie sheet and bake for 10 minutes or till cookie is browned at the edges. cool. makes 3 dozen.

i made 3 logs and got 169 cookies. you will want to use about a half inch ball for each cookie. i have made these a few times and believe that this is the easiest way to make them. you could just chill the dough in a bowl and inch off pieces about 1\2 inch in size flatten them and daub with jam. then roll them in a jelly roll like fashion and bake them.

2 c. ground pecans (toasted) grind them in your food processor till they 
are almost a paste, then add 1 c. butter, 1/4 c. brown sugar, and 2 tsp. vanilla. continue processing, till all the ingredients are combined. then add 2 c. cake flour, and process till well mixed in.
removed dough from processor, place into a medium sized bowl, cover with plastic wrap, and chill for at least 4 hours, or until dough is chilled right through. you could put the dough in the freezer for about an hour or till chilled through to the center.
roll out into one in balls, and place fairly close together on cookie sheet and bake for about 10 minutes at 350. bake pecan puffs till they are firm to a light touch, if needed,  bake a few more minutes. cool on a wire rack, and dust generously with icing sugar (AKA 10 x sugar or confectioner`s sugar).

2 c. ground pecans (toasted) grind them in your food processor till they 
are almost a paste, then add 1 c. butter, 1/4 c. brown sugar, and 2 tsp. vanilla. continue processing, till all the ingredients are combined. then add 2 c. cake flour, and process till well mixed in.
removed dough from processor, place into a medium sized bowl, cover with plastic wrap, and chill for at least 4 hours, or until dough is chilled right through. you could put the dough in the freezer for about an hour or till chilled through to the center.
roll out into one in balls, and place fairly close together on cookie sheet and bake for about 10 minutes at 350. bake pecan puffs till they are firm to a light touch, if needed,  bake a few more minutes. cool on a wire rack, and dust generously with icing sugar (AKA 10 x sugar or confectioner`s sugar).

pecan puffs

2 c. ground pecans (toasted) grind them in your food processor till they are almost a paste, then add 1 c. butter, 1/4 c. brown sugar, and 2 tsp. vanilla. continue processing, till all the ingredients are combined. then add 2 c. cake flour, and process till well mixed in. removed dough from processor, place into a medium sized bowl, cover with plastic wrap, and chill for at least 4 hours, or until dough is chilled right through. you could put the dough in the freezer for about an hour or till chilled through to the center. roll out into one in balls, and place fairly close together on cookie sheet and bake for about 10 minutes at 350. bake pecan puffs till they are firm to a light touch, if needed,  bake a few more minutes. cool on a wire rack, and dust generously with icing sugar (AKA 10 x sugar or confectioner`s sugar).


biscotti                            see bottom of recipe for variations.                                                                                                                                                                                       

1 c. whole almonds, toasted (i do these ahead of time, so when i am making 
the cookies, i don`t have to wait for the almonds to cool, before i can use 
them. you can either coarsely chop them, grind them, or leave the almonds 
whole, as once they have been toasted, they cut up very well in the 
finished biscotti
3/4 c. butter (melted) i usually use marg. in my baking

2/3 cup white sugar

2 large eggs

1 tsp almond extract

1 tsp baking powder

1/4 tsp salt

1 3/4 c all purpose flour

preheat oven to 350 degrees F (180 degrees C). beat the sugar and eggs together. add the almond extract. in a separate bowl, sift the flour, almonds, baking powder and salt. add to the egg batter, a 1/3 at a time. mix until combined before adding the next 1/3. form dough into a ball, break into 2 balls and from each into a log about the length of your cookie sheet (leaving about 2 inches at either end, between the end dough and the end of the cookie sheet), unless you are using a small cookie sheet, then cut dough in half and use 2 small cookie sheets. after you have your log, break it in 1/2 and make 2 smaller logs. place length ways on the cookie sheet. the dough should be still be quite sticky. so sprinkling about 1/4 cup of flour over the dough as you form it a log, will be very helpful. if you need to add more flour, add it in small amounts, to avoid over doing it. if you want to flatten the dough out some to make a longer cookie, you can leave as little as 2 inches between the 2 logs, as the dough doesn't spread much while baking. don`t flatten too much (about 1/4 to a 1/2 inch thick) or the log will burn, before it is done cooking. Bake for 25 minutes, or until the log is firm. Remove from oven and let cool on a wire rack for about 10 minutes. the 
dough is fairly easy to handle, as once the log has been removed from cookie sheet, you wont be handling the log as you cut into between 1/2 to 3/4 inch slices. Place the biscotti, cut side down, back on the baking sheet. if the cookie is still hot, use a pastry knife or spatula to transfer the cookies. Bake for about 10 minutes then remove from oven and let cool. Store in an airtight container.
 you can use any nut you want for your biscotti, or you can switch the nuts for cranberries, cherries, raisins, chocolate chips or a combination of both nuts and fruit or chocolate chips. no extra baking time will be needed, but if the fruit you use is on the wet side from soaking in liquid (such as maraschino cherries), you may need to dry off the fruit, as well as add an extra 1/4 to 1/2 cup of flour, but don`t add that extra flour till the end. you don`t want to add it, unless you need to. add it and don`t be afraid to experiment. 

fruit cocktail cookies                        see bottom of recipe for variations for a more festive cookie

1\2 c. marg.
1\2 c. sugar
1 egg
1 tsp. vanilla
1 14 oz. can drained fruit cocktail

cream marg. and sugar together. beat in egg and vanilla. stir in fruit cocktail with wooden spoon. add the following dry ingred. and stir in .

2 c. flour
1 tsp. baking soda
1\2 tsp. salt
1\2 tsp cinnamon
1\2 c. raisins (optional)
1\2 c. walnuts (optional)

after stirring in these dry ingred. drop by spoonfuls onto greased cookie sheet, unless your using a non-stick cookie sheet. bake at 350 degrees for 10 min. or till golden brown. makes 4 dozen. 

soak raisins in hot water for 5 minutes before using them.  i add 1/2 cup of coconut for that extra touch, especially at Christmas with a whole or halved maraschino cherry on top for a more festive cookie.

brown sugar cookies                                         see bottom of recipe for tips

1 c. marg.
1 c. brown sugar
1 egg 
1 tsp. vanilla

cream marg. and sugar together well. beat in egg and vanilla. then measure the following:

2 c. flour
1 tsp. baking soda
1\8 tsp. salt

add the dry ingredients to the wet ingredients and stir in. drop by spoonfuls onto greased cookie sheet. bake at 350 degrees for 6-8 min. makes 4 dozen.

pecans can be added to the cookie dough either ground or chopped. makes a nicer cookie.

pressing a pecan half or piece of pecan into each cookie would make this a festive xmas cookie roast the pecans at 350 degrees for about 5 to 8 minutes, then chop or grind them before adding to the cookie dough. 

ice box ribbons

1 c. marg.
1 c. sugar 
1 egg
1 tsp vanilla
2 1\2 c. flour
1 tsp. baking powder
1\4 tsp. salt

cream marg. and sugar. beat in egg and vanilla. stir flour, baking powder and salt together and mix in. divide the dough into 3 equal parts.

in first ball add: enough red food coloring to make a pretty pink and add 1\4 c. candied or marachino cherries chopped. glazed cherries are good too.

in second ball add: 1\3 c. melted semi-sweet chocolate chips and 1\3 c. chopped nuts. your favorite nut or anything you`ve got.

on third ball add: 1\3 c. coconut.

you need to pack these in 3 layers in a container so that when you slice them into 1\4 inch slices they have even stripes of each color. wrap and chill overnight or longer when ready to bake cut into 1\4 " slices and each slice into 3 pieces keeping the 3 color stripes on each piece. bake at 350 degrees for 10-12 min. makes 5 dozen cookies. when i make these i just cut slices and bake them the cookies are bigger, but for a party i`d cut each slice into 3 pieces so there would be more cookies.

an excellent good xmas cookie, they`re quite decorative!! these cookies should look like the ice cream "neapolitan". with its vanilla, strawberry, and chocolate stripes.

pecan balls or almond balls                               see bottom of recipe for tips and variations

1 c. butter or margarine
1/2 c. icing sugar ( also known as powered, confectioners, or 10 x sugar)
2 1/4 c. flour
1 c. pecans
2 tsp. vanilla 

combine everything together in mixing bowl. mix first with spoon and then by hand to work dough till it holds together. if still a little dry add a bit ore milk till it does. shape into 1 inch balls. arrange on cookie sheet. bake at 350 for 20 minutes. while cookies are baking place 1/2 cup of icing sugar into a plastic sandwich bag. as soon as cookies have been removed from oven but cooled enough to handle, best done as hot as possible, place cookies in the icing sugar. makes 6 dozen.

almond balls: omit pecans and add one cup of ground almonds.

almond crescents: omit pecans add 2 cups of almonds. roll onto ropes as thick as your finger. cut into 2 inch lengths. pinch ends to taper. shape into crescents.

buried cherry: completely cover well drained and dried maraschino cherries and cover each with a piece of dough. bake same as above


graham crackers                                        when i bake cheesecake, i make my own graham cracker crumbs

wet ingredients:

1\2 c. butter/margarine
1\2 c. brown sugar
1\3 c. corn syrup or 1\3 c. honey
1 tsp. vanilla
1\2 c. water

cream butter, brown sugar, and corn syrup in a medium mixing bowl. add vanilla and water, mix in. then add:

dry ingredients:

2 c. graham or whole wheat flour
1 c. flour (all purpose)
1 tsp. baking powder
1\2 tsp. baking soda
1\2 tsp. salt
1\4 tsp. cinnamon

add the 6 dry ingredients into mixing bowl with wet ingredients and mix in well. i form the dough into a ball and knead for 30 seconds. the recipe says to roll out the dough paper thin on a lightly floured surface cut into 2" squares and place on an ungreased cookie sheet prick crackers with a fork and bake at 375 degrees for 8 to 10 minutes. i say break dough in half. spread the dough thinly over the entire surface of cookie sheet by taking small amounts and pressing onto cookie sheet till its completely covered. prick with a fork, and bake at 375 for 8 to 10 minutes. use a pastry knife or other knife with out a sharp edge and cut into the squares while crackers are still hot from oven, this can be done before placing in oven, but i find when as the dough bakes the lines seem to get filled in by the slight rising action of the crackers. cool and store in an airtight container. has a long shelf life of at least 3 weeks to a month.

i grind these up to make crumbs for crust for cheesecake. this way i can 
brag that i made the entire cheesecake myself from scratch and you can too.

caprial's jammers

2 c. flour (all purpose)
1 c. butter or margarine
3\4 c. powdered sugar
1 egg
1\2 tsp salt
about 1\3 cup of jam for filling in the hole when cookie is rolled out but 
not baked

mix the flour, butter sugar, and salt together and cut in the butter with a pastry blender. then i add the egg. mix with spoon first then with your hands. form a ball slowly while kneading the dough for 30 seconds. roll into 1 inch balls and place on cookie sheet. press your finger into the center of cookie to make a well. fill the well with jam. when all the cookies are made bake at 350 degrees for 8 to 10 minutes or till edges are golden brown. cool. place in container using either waxed paper or parchment paper so the jam doesn't stick to the cookies when layered in container. keep sealed for freshness. can be frozen


empire cookies

3\4 c. golden crisco shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 1\4 c. flour all purpose
1 1\2 tsp. baking powder
1\4 tsp. salt

cream shortening, sugar, eggs, and vanilla in medium bowl until light and fluffy. combine the flour, baking powder, and salt and add to mixture and mix together. i have found that at this point its easier to make 5 or 6 smaller balls and chill. when dough is chilled take out one ball at a time and roll out on lightly floured surface 1\4 inch thick and using a round cookie cutter cut as many circles as possible and place on ungreased cookie sheet put the remaining dough in with next ball and repeat till you have 
filled the cookie sheet. bake at 350 degrees for 6 to 8 minutes or till lightly browned at edges. cool and then when all the round cookies are made your ready to assemble them. take all the best looking ones and use them for the tops. take the other half of the cookies and turn them top side down and spread some raspberry jam on each one. put the other half of the cookies on top of the jammed cookies and set aside for icing. 


1 1\2 c. icing sugar also known as powdered, confectioners, or ten x sugar. 
its used in making frosting for cakes
1\2 tsp. almond extract
1 1\2 to 2 tbsp. hot water or more as needed
maraschino or glazed cherries quartered

combine icing sugar, almond extract, and hot water and mix together. add either a quartered maraschino or glazed cherry to each cookie as you frost each one. it holds to cookie better if added when frosting is still soft. when cookies are finished put in an airtight container layering the cookies with waxed paper between each layer so cookies aren't on touching one another. let stand overnight and the next day they`ll be perfect for eating. be careful they`ll be gone faster if you leave too many out at one 


banana oatmeal cookies                                                            how about something a little more healthy

3\4 c. butter 
1 c. brown sugar
1 egg
1 c. mashed banana (about 3 medium large or 4 small bananas )

cream marg. and sugar well. beat in egg and bananas just enough to combine, do not over mix. next measure out and add these ingredients to egg and banana mixture.

1 1\2 c. flour (white or whole wheat)
1 tsp salt
1\2 tsp. baking soda
1 tsp. cinnamon
1\4 tsp nutmeg
1 3\4 c. rolled oats
1\2 c. chopped nuts (your favorite)
1 c. chopped date 

add these dry ingred. to wet and stir in well, do not over mix. you only want the dry ingredients wet. drop by spoonfuls onto cookie sheet, if you are not using a non-stick cookie sheet then grease cookie sheet first. bake at 400 degrees for 10 min. makes 4 1\2 dozen.

 for a chance of pace (not necessarily Christmas related)



1 c. flour (all purpose)
4 heaping tbsp. cocoa
2 c. sugar
4 eggs lightly beaten (like for scrambled eggs)
1 tsp. vanilla
1 c. chopped walnuts (optional)
1 c. butter or margarine

beat butter, cocoa, and sugar till creamy. add beaten eggs and vanilla. mix. stir in the walnuts and flour. pour into a greased 9x12 baking pan or on a small cookie sheet for a thinner brownie. bake for 40 minutes in baking pan or for 25 minutes on cookie sheet. while brownies are baking make the icing.


2 c. powdered sugar
2 tbsp. cocoa
2 tbsp. butter
1 tsp. vanilla 
3 tbsp. boiling water

mix altogether and when brownies come out of oven pour over hot brownies and spread to all 4 corners. cool and eat.

i found the icing good, but a little sweet. i only use the icing on the occasion.

Sugar Cookies                                    Preheat oven to 350 degrees F


2¾ c. all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 c. butter, softened
1½ c. sugar
1 egg
2 tsp vanilla extract
½ c. sugar for rolling cookies
1 tsp finely minced lemon, lime or orange zest (if making a citrus version)


sift together the flour, baking soda, baking powder and salt. set aside. cream together the butter and 1½ cups sugar until quite light and fluffy. beat in the egg and vanilla extract. (Add the citrus zest here if using it.) fold in the dry ingredients until a soft dough forms. Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen. roll the dough into about 1 inch balls. roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. i like to press them down lightly with the flat bottom of a drinking glass. bake for 8-10 minutes just until the bottom edges begin to turn brown. these should still be quite light in color when baked. cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely. these freeze very well for weeks in airtight containers.

makes about 2½ to 3 dozen cookies

Almond Pillow Cookies                                                  preheat oven to 350 degrees

cookie dough:                                                    

1/2 c. sugar
1 c. butter
1 egg yolk
1 tbsp. milk
1 tsp. almond extract
2 1/4 c. flour (all purpose)

cream sugar and butter in a large mixing bowl. mix in egg yolk, milk, and almond extract. blend in flour a little at a time, until well combined and chunky. cover and place in frig to cool.

1 8 oz. can of almond paste
1 tbsp. milk
1 egg yolk
1/2 c. sugar
2 tsp. almond extract

in a mixing bowl, combine all filling ingredients. beat until well combined and the mixture comes together.

using a medium cookie scoop, scoop balls of the cookie dough. roll into a ball, then flatten in the palm of your hand. take a scant tablespoon of filling (or 5 oz.) roll in a ball and place it in the middle of the flattened cookie dough. wrap the cookie dough around the ball filling and roll into a ball until smoothed. place ball on parchment lined cookie sheet and press flat with the palm of your hand. if you want clean edges use around cookie cutter to cut away the rough edges. repeat this till all the cookie dough has been filled with filling and on the cookie sheet. the cookies can be placed close together, as the cookies do not rise. bake in 350 degree oven for 15 to 20 minutes. watch carefully, as you do not want the cookies to brown. let cookies cool on baking sheet, dust with icing sugar and serve.


old fashioned peanut butter cookies

1 c. butter or marg. (i use margarine in all my baking)
1 c. brown sugar
1 c. peanut butter (i find skippy peanut butter is the best, but whatever you have on hand is fine)
1 large egg
1 tsp. vanilla
2 1/2 c. flour (all purpose)
1 tsp. baking soda
1/4 tsp. salt

mix marg., brown sugar,and peanut butter together either by hand with a wooden mixing spoon or with an electric mixer on low (use it on medium till everything starts to blend as the mixer will slow down too much on low and may grind to a halt because low may not be powerful enough to get the blending started). remove all lumps. stir in vanilla and egg. in a separate bowl put flour, baking soda, and salt and stir to mix them together. add about a half a cup of the flour mixture to the peanut butter mixture at a time making sure it is bended in before the next addition of the flour. put the dough in either plastic wrap or in a medium or large ziplock bag and refrigerate till dough is chilled right thru. when ready to bake roll out 1" balls and flatten with a fork just enough to flatten halfway to an ungreased non stick cookie sheet or spray some pam on a regular cookie sheet. i usually flatten one side and then the other side so that the imprint from the fork covers the entire top of the cookie. bake for 10 minutes at 350 degrees. cookie is quite solid and can be moved from the cookie sheet within seconds of coming out of the oven. cool and store, or eat. you should get about 4 dozen cookies.

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I'll have to add these to my recipe list. They look like they will be delicious. Thank you for sharing them.


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Looks like I'm going to be busy baking this weekend. Thanks for all the awesome recipes!

I will try to put the amaretto into the chocolate crinkles and not into me - he he he

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1 hour ago, TychoEuripides said:

Looks like I'm going to be busy baking this weekend. Thanks for all the awesome recipes!

I will try to put the amaretto into the chocolate crinkles and not into me - he he he


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anytime,suzienudie!! i think you`ll find the recipes easy to make and they taste real good too!! with love from Wes!! Hugs!!! 

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On 12/9/2020 at 12:12 PM, Kawika said:

I'll have to add these to my recipe list. They look like they will be delicious. Thank you for sharing them.

i`m sure you`ll get lots of compliments on how good the cookies are, my friend!! with love from Wes!! Hugs!!! 

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how I wish I had the ambition to make cookies. these take me back to my salad days - when I worked at General Motors, one holiday season, I made 36 dozen cookies, and the boys ate them as fast as I could serve them up!

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These cookie recipes look wonderful. I'll have to give a few of them a try this holiday season. Thanks for sharing them 🙂 

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Well those fruit cocktail cookies sound delightful.  I was looking for something new to throw into my holiday baking and POOF! There it is.

thank you

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10 hours ago, stuck said:

These cookie recipes look wonderful. I'll have to give a few of them a try this holiday season. Thanks for sharing them 🙂 

way cool, stuck!! don`t forget to check the variations listed at the bottom of each recipe to make the cookie more festive looking for the holiday season!! with love from Wes!! Hugs!!! 

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8 hours ago, Devon said:

Can't wait to bake these. Thanks!

they are so easy to make, Devon!! they have all been bake tested by me!! if they didn`t work for me, the recipe was thrown out. with love from Wes!! Hugs!!! 

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5 hours ago, aClark said:

Well those fruit cocktail cookies sound delightful.  I was looking for something new to throw into my holiday baking and POOF! There it is.

thank you

you may want to bake a few extra batches, aClark!! they are very good cookies, but you don`t get very many from a batch, and if you try them, before serving them to family and friends, you may end up eating the whole batch!! with love from Wes!! Hugs!!! 

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Great recipes, Wes! 

But I am way too lazy, so I have hired a kitchen-hand to help. If you feel a bit overwhelmed with all the baking I gladly send him over. I think you'd like him.

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if you knew how easy these recipes were, you`d give them a try, majikthis!! 

i see what you mean by kitchen hand, mercy!! i`d be so distracted by all that muscle, i`d forget what we were doing in the kitchen!!! with love from Wes!! Hugs!!! 

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more recipes to share with my friends 

chocolate cake

check tips regarding the frosting, at bottom of recipe. thank you.

1 3\4 c. flour
2 c. sugar
1\2 c. plus 1 tbsp. cocoa
1 1\2 tsp. baking powder
1 1\2 tsp. baking soda
1 tsp salt

sift these dry ingred. into medium size bowl. make well and add.....

1\2 c. marg. melted and cooled
1 c milk
2 eggs lightly beaten
2 tsp. vanilla
1 c. boiling water

put marg., milk, eggs, and vanilla in well and mix to moisten dry 
ingred.add boiling water and beat till smooth, scraping bowl with spatula 
to remove any dry ingred. that may be stuck to sides of bowl. pour into 2 
8" or 9" round cake pans and place on cookie sheet large enough to hold both 
pans without them touching. bake at 350 degrees for 35 min. cool and ice.


1 1\2 c. milk
3 tbsp. flour
1 c. shortening
1 c. icing sugar (confectioners, or powdered sugar)
1 1/2 tsp vanilla 
2 tbsp. cocoa

combine milk and flour in sauce pan on medium high heat till the milk shows 
signs of boiling then reduce to medium low heat. stir frequently till milk 
shows comes to boiling point then stir constantly till thickened. cool by 
pouring thickened chocolate milk into a small bowl such as a cereal bowl 
let stand for 5 minutes then cover with plastic wrap making sure plastic 
wrap comes in direct contact with the surface of the thickened milk. place 
in frig till cooled completely, if you are in a hurry 20 minutes in the 
freezer works very well. when chilled place thickened milk into a small 
deep mixing bowl, any small bowl will do, but a deep one will curb the 
amount of spattering when beating it. beat thickened milk until smooth, add 
shortening and mix well. you want to make sure they are well combined. add 
vanilla and icing sugar. beat till blended. test the frosting, you want it 
to be of smooth spreadable consistency. if it is still too thick add a 
tablespoon of milk at a time till it is spreadable. if too thin add more 
icing sugar. ice your cake and keep chilled. 

you may want to stick 2 long bamboo skewers one on each side of the cake to keep the top layer from sliding until the iced cake is chilled or for transporting to another location. the frosting is quite creamy and will become unstable in warm temperatures, causing the top layer to slide off the bottom layer


cherry coffee cake                                     preheat oven to 350 degrees

pie filling preparation:

one can of cherry pie filling 
1\2 tsp. almond extract

open can of pie filling into small mixing bowl and add the flavoring. stir 
to combine. set aside till your ready to spread over cake.


1 c. margarine 
1 3\4 c. sugar
2 eggs and a 1\4 c. milk or 4 eggs
1 1\2 tsp. vanilla
3 c. flour (all purpose)
1 1\2 tsp. baking powder
1\2 tsp. salt

cream sugar and margarine. add eggs one at a time, mixing in after each 
addition. add the rest of the ingredients and mix well. the recipe calls 
for a greased small cookie sheet with an one inch wall to keep the batter 
from running off, but you can use a 9x12 or a 10x13 cake pan if you prefer 
(see my reference on the next line). 3\4 of the mixture is poured and 
spread out, then put the pie filling on top and spoon the rest of the 
batter in spoonfuls randomly over the pie filling. i have not got a small 
enough cookie sheet so i use a 9x12 or 10x13 cake pan. i spread 1\2 of the 
batter into the bottom of the cake pan, spread the pie filling over top and 
cover almost the whole surface of the pie filling with the other half of 
the batter. bake for 25 to 35 minutes on cookie sheet, or for 40 to 45 
minutes in cake pan.


1 c. icing sugar ( also known as powdered, confectioners, or ten x sugar.
its the sugar used to make frosting for a cake) 
1\2 tsp. vanilla extract
enough water to make a not too runny icing to pour over coffee cake

make the icing and when cake comes out of oven pour over the entire 
surface. cool and eat. its best eaten the next day

this is a great Christmas morning dessert after breakfast, or even for breakfast

danish coffee cake                                  see bottom of recipe for variations


2 tbsp. sugar
1/2 c. warm water
1 1/4 oz. dry active yeast
2 large eggs beaten

stir sugar in warm water in small bowl. sprinkle yeast over top. let stand 
10 minutes. stir to dissolve yeast. add beaten eggs and stir. 

2 1/2 c. flour (all purpose)
1 c. butter or marg.
1/2 tsp. salt

mix flour, butter, and salt in medium bowl until crumbly. add yeast 
mixture. stir. divide dough in half. roll out each portion into a long 
narrow rectangle 8x16. 


1/2 c. butter or marg. 
1 c. icing sugar
2 tsp flour (all purpose)
2 tsp. almond extract

mix all 4 ingredients together well in small bowl. spread 1/2 mixture down 
the center of each portion. cut sides of dough into 1 inch strips about a 
1/4 inch from filling. overlap the strips from top to bottom. fold up ends. 
place on greased baking sheet. brush tops with milk. sprinkle with sugar. 
cover with tea towel. let stand in oven with the door closed and light on 
for 1 hour. bake at 350 degrees for about 25 to 30 minutes. makes 2 coffee 

i find the filling that comes with the danish coffee cake recipe is a little too sweet, so i prefer using a can of cherry pie filling for cherry coffee cake. just put half a can of the cherry pie filling on each loaf, making sure you split the cherries between them, otherwise you get one coffee cake with lots of cherries and one with a few cherries. you could use any canned pie filling for your danish coffee cake. 

lemon meringue cake                                                     i got this recipe from Martha Stewart, it is her husbands favorite.

1 c. butter (i use marg.)
2 c. sugar
4 eggs

beat butter and sugar till well blended. add eggs one at a time. mix just to 
combine. then sift together and add:

3 c. flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

after sifting set aside. measure out the following:

1 1/4 c. buttermilk 
1 1/2 tsp. vanilla
the zest of 2 lemons

put them into a small bowl. now add the flour mixture in 3 parts and the 
milk mixture in 2 parts starting and finishing with the flour mixture. pour 
into three 8 or 9 inch round cake pans. bake at 350 degrees for 25 to 35 
minutes or till cake is golden brown on top or a wooden toothpick comes out 
clean when stuck into center of cake. cool completely. 

lemon filling:

3/4 c. water
3 tbsp. lemon juice 
1 tsp. lemon zest

put water, lemon juice, and zest into a small saucepan over medium heat. 
bring to boil. meanwhile mix together:

1/2 c. sugar
2 tbsp. corn starch
1/8 tsp. salt
1 egg

mix sugar, cornstarch, and salt together in a small bowl. add egg. stir 
well. while stirring, add to the boiling mixture until it boils and 
thickens. cool. makes 1 1/3 cups.

swiss meringue:

6 egg whites
1 c. sugar
1 tsp. vanilla

bring a small sauce pan to boil and reduce heat so it simmers. use either a slightly larger pot or steel bowl. put the egg whites, sugar and vanilla in it and beat just enough to blend them together. place the pot or bowl on top of the small saucepan making sure the water does not make contact with it. beat frequently as the mixture thickens. this will take between 5 and 8 minutes. be careful not to use a higher heat as it will cook the egg whites into scrambled eggs and that is not what you want. as the mixture comes along you will be able to see that the egg whites will start to look shiny and have a translucent white look to them. make sure not to remove them from the heat too soon or you wont be able to beat them into a meringue. mixture should have the appearance of looking like melted marshmallows. remove from heat. place on the counter and with an electric mixer on highest speed beat the egg whites till you have a smooth and creamy meringue. the meringue will be cooled enough to start assembling your cake. take first layer and spread half the lemon filling on it. place the second layer on top of the first and spread the rest of the lemon filling over it. place the third layer on top of second and pour the meringue on top of the third layer and spread over the entire outside of cake. you can brown the meringue with a cooks version of a blow torch, but the swiss meringue is good as is.


Spanish Bar Cake                                       this was a childhood favorite, so one day a few years ago, i ran a search for the recipe. it is tastes exactly how i remembered it from my childhood

2 c flour
1 1/2 c sugar
1 1/2 tsp baking soda
1 Tbsp cocoa powder
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
1 tsp allspice, ground
1/2 c vegetable oil
2 c applesauce
2 medium eggs...slightly beaten
1 c raisins.....plump them in warm water,drain and use. .(add these last, after everything else is mixed)

in a large bowl, mix flour, sugar and baking soda. then add the cocoa,cinnamon,salt,nutmeg and allspice. mix well. Next add the vegetable oil,applesauce,and the beaten eggs. when all of the above is mixed, add the plumped raisins. put in a greased and floured 9x13 cake pan. bake at 350 degrees for 30 to 35 minutes in a preheated oven.

8 oz cream cheese ...softened
4 Tbsp butter, softened
2 tsp vanilla extract
1 1/2 c confections sugar
1/3 c milk
1 Tbsp lemon juice, fresh

mix the cream cheese, butter, vanilla, confectioners sugar, milk and lemon juice together. spread on the cake. to make a layer cake, just like the original Spanish Bar Cake cut the cake into 2 pieces, then spread the frosting between the layers and on the top. step back in time and enjoy this great cake!


Granny Foster's Refrigerator Rolls 

Makes about 2 dozen 2 1/2-inch rolls 

Sara Foster uses this dough to create a variety of sweet breakfast 
pastries, including sticky orange-coconut pinwheels and killer pecan sticky 

1/2 c. warm water (105° to 115°) 
1 quarter-ounce package dry yeast (i use 2 1\2 tbsp. active dry yeast)
1 tbsp. sugar 
2 c. milk 
1\2 c. unsalted butter, plus more for baking sheet( i use marg. in all my 
1 tsp. salt
6 to 6 1/2 c. all-purpose flour, plus more for kneading 
1 tbsp. vegetable oil 

Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir 
to combine. Let stand in a warm place until it forms a foam on the surface, 
about 10 minutes. 

Meanwhile, heat the milk, 1\2 cup (1 stick) butter, salt, and remaining 2 
teaspoons sugar in a small saucepan over very low heat. Cook, stirring 
constantly, until sugar has dissolved and the butter has melted. Be sure 
not to let the mixture become hotter than 115°, or it will kill the yeast.( 
i just melt the marg. and remove from heat)(if you let the heated milk 
stand for a few minutes before adding the yeast it will be fine) and pour 
into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups 
flour, and stir until the mixture forms a soft dough. It may be necessary 
to add the remaining 1/2 cup flour. 

Transfer mixture to a lightly floured work surface, and knead until the 
dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough 
in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 
45 minutes. At this point, dough may be stored, tightly covered, in the 
refrigerator for up to 2 weeks. Allow dough to reach room temperature 
before proceeding with the recipe. (i put the dough i`m not using in a 
large freezer bag). Punch dough down, and divide equally in half. Place on 
a clean work surface, and cover loosely with a kitchen towel or inverted 
bowl. Let rest for 5 to 10 minutes. 

Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt 
remaining 3 tablespoons butter; set aside. 

Working with one piece of dough at a time, roll out on a lightly floured 
work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut 
out about the circles of dough. Place them on prepared baking sheet, and 
let rise until they have doubled in size, 15 to 20 minutes. Brush tops 
lightly with melted butter. Repeat with remaining dough. 
Bake until golden brown, 15 to 20 minutes. Serve immediately. 

Killer Sticky Buns 

Makes 12 buns 

1/2 c. (1 stick) unsalted butter, softened 
3/4 c. raisins ( i didn`t use the raisins the kids here wont eat them)
1/2 c. bourbon ( i never used the booze either)
1 tsp. ground cinnamon 
1 1/4 c. firmly packed light-brown sugar 
1/4 c. honey 
1/2 c. chopped pecans 

the buns turn out just fine with brown sugar, honey, and pecans. mmmmm!! 
the kids at my house don`t like raisins so i leave `em out. the alcohol i 
leave out as well as its more for the adults and the kids complained it 
tasted funny, so after the first batch no bourbon either. man are these 
kids fussy.

Butter a 9-inch round glass baking dish with 2 tablespoons butter; set 
aside. In a small bowl, combine raisins and bourbon, and let soak until 
plumped, about 20 minutes. In a second small bowl, combine cinnamon, 1/2 
cup brown sugar, and remaining 1\3 cup butter; set aside. 

In a third small bowl, combine remaining 1\2c. brown sugar, honey, and 
pecans. Spread mixture evenly in prepared baking dish; set aside. 

Roll dough into a 12-inch-by-6-inch rectangle about 1/4 inch thick. you can 
roll it a little thinner as it rises quite nicely. Spread the brown sugar 
and butter mixture evenly over dough, leaving a 1-inch border. Drain 
raisins, and sprinkle over brown-sugar mixture. Beginning with the long 
side of the dough, roll into a log. Place the log, seam side down, on a 
clean work surface. Using a sharp knife, cut the log crosswise into 
1-inch-thick slices. Transfer slices, cut side down, to prepared baking 
dish (the slices should fit snugly) the buns rise in the dish and fill in 
any empty spots. Set aside in a warm place, and allow to rise until 
slightly puffy, 20 to 30 minutes. Preheat oven to 350°. Place baking dish 
on a baking sheet with sides and bake until a cake tester inserted in the 
center comes out clean and the buns are golden brown, 45 to 50 minutes. 
when i made them i had a cake plate with a raised edge so when i put the 
buns on it and removed the casserole dish the edging on the cake plate held 
the juice from the sticky buns on the plate. first run a knife around the 
edge of the casserole dish and and unstick the buns from it, you may need to 
do this again to release the buns from the bottom of the casserole dish 
before placing them on the cake plate. put the cake plate on top of the 
casserole dish. with a hand on each side of the 2 dishes, flip over so the 
casserole dish is now upside down and remove it from the cake plate. if the 
buns hold to the casserole dish just stick the knife up and break the 
suction then let them fall into the plate. serve after a few minutes.


rum cake 

2 c. flour 
1 1\2 c. sugar 
1 tbsp. baking powder 
1 tsp salt (optional) 

sift into medium or large bowl and make a well: 

1\2 c. vegetable oil 
5 egg yolks 
3\4 c. water 
1 tsp.vanilla 1 tbsp. orange zest 

put these into well and mix together with electric mixer (wooden spoon ok 
too) till the dry ingredients are wet. 

1 tsp. cream of tartar 
5 egg whites 

add cream of tartar to egg whites and beat to soft peak stage. fold into 
batter being careful not to over mix. pour into angel food cake pan and 
place in 325 degree oven for 55 minutes. turn oven up to 350 degrees and 
bake an additional 10 minutes or till an inserted toothpick comes out 
clean. tip pan upside down on a large pot to cool. pan should not be 
greased or cake will fall from pan. if you wish to use cake at a later time 
it may be frozen till needed. when ready to serve cake continue with the 


1\2 c. water 1 1\2 c. sugar 
1 lemon sliced into 3 or 4 slices (whatever you get is fine) 
1 orange slices into 3 or 4 slices (whatever you get is fine) 
1 c. rum 

bring water, sugar, lemon and orange to boil till boiled down to one cup. 
remove fruit, add rum. poke holes to the bottom of the cake pan about 1" 
apart and pour the water, rum mixture over cake. let stand for 1-1 1\2 
hours to allow cake to absorb moisture. remove from pan and place on 
serving tray. 


1 c. apricot jam (strained to remove lumps) 
1 tbsp. lemon juice (from concentrate) 

heat jam and juice over low-medium heat to melt jam. brush over entire 
cake. twice if there`s leftovers. decorate with slices of figs or oranges 
or lemons or any combination of the 3. 

best served at functions with no kids. 

this is good served at Christmas or any special occasion. but only for the adults. you don`t want drunk little children running around. its full of liquor!!! decorating this with figs, orange or lemon slices will make this an attractive center piece for any Christmas dinner or party or just for decoration at the desserts table. yummy too. hiccup!! 


 one bowl white cake

2 c. flour
2 tsp. baking powder
1\2 tsp.salt
1 c. sugar (white)
1\2 c. butter (i use marg. in all my baking butter is too expensive)
2 eggs
1 tsp. vanilla 
1 c. milk

put all ingredients into mixing bowl. beat slowly to moisten then at medium 
speed until smooth, about 2 minutes. pour batter into 2 8"-9" round cake 
pans and bake at 350 degrees for 30-35 minutes or till an inserted 
toothpick comes out clean. cool and ice. or pour into a 9x12 cake pan and 
bake for 40-45 minutes or till an inserted toothpick comes out clean. you 
don`t need to ice cake its good just as it is too

just for you teddy: i am suggesting a few things but i don`t know if you 
can have them, but i`ll add them just in case. fresh fruit and unsweetened 
whipped cream would be nice. just whip up a cup of whipping cream till 
stiff peaks form and add a little splenda to taste. just like a strawberry 
short cake. i`ll give you a homemade frosting recipe and with a little 
splenda to taste it will make a nice sugar free frosting for you. with this 
recipe you can make any flavor that you can have just by adding the fruit 
or extract that will give frosting the desired flavor.
the recipe for the frosting is for 2 2 layer cakes. if you are making it 
for one 2 layer cake, 1/2 the recipe, and if you are just doing a one 
layer cake use 1/3 of the recipe.


1 c. vegetable shortening
1 c. milk
3 tbsp. flour (all purpose)

pour milk into saucepan and sprinkle flour over surface of milk and bring 
to a slow boil over medium heat while stirring constantly with wire whisk. 
when milk thickens it will leave a trail behind whisk as it is stirred 
around saucepan. remove from heat and pour into small bowl. let stand 5 
minutes and cover with plastic wrap making sure the plastic comes in direct 
contact with surface of thickened milk. otherwise milk will form a skin and 
that would have to be removed before being usable.
 put bowl of thickened milk in frig to chill completely. when ready using 
electric mixer on medium speed cream shortening till smooth and creamy. add 
thickened milk and beat to combine. add enough splenda to taste. if 
frosting is too thick add some milk a bit at a time till frosting is 
spreadable. frost your cake and keep refrigerated as frosting will soften 
enough if making 2 layer cake to make top layer slide off. using 2 long 
toothpick like skewers in cake prevents this.


burnt sugar cake                                                 recipe for burnt sugar syrup at bottom. this is one of my all time favorite cake recipes!!
preheat oven to 350 degrees

1/2 c. butter or margarine
1 c. sugar (white)
2 eggs
1 tsp. vanilla
1/2 c. burnt sugar syrup
1 c. water

cream butter, sugar, and first egg together well. add second egg and 
vanilla. stir. set aside. measure out the burnt sugar syrup and add to 
water. then measure out and sift into a separate bowl 

2 c. flour (all purpose)
2 tsp. baking powder 
1/4 tsp. salt

add the flour mixture in 3 parts and the syrup in 2 parts beginning and 
ending with the flour mixture. you can either pour the batter into 2 8 inch 
rounds and bake for30 ro 35 minutes or into a bundt pan and bake for 35 to 
40 minutes.

burnt sugar frosting

2 c. icing sugar (confectioners, powdered or ten x)
1/4 c. butter or margarine
3 tbsp. of milk
2 tbsp. burnt sugar syrup

beat all the ingredients together in bowl until smooth. add more liquid or 
icing sugar as needed. makes about 1 1/3 cups frosting.

it is always best to chill the cake before icing. if you do a thin coating 
of frosting first this will get all those crumbs that seem to come off a 
cake while frosting. then do a second coat of frosting the way you would 
normally frost your cake. sticking 2 10 inch long skewer sticks ro keep the 
layers steady while frosting and leaving then in till the cake has chilled 
you wont have to worry about your layers sliding off each other, especially 
in the summer when it is hot.
 do not be intimidated with making the burnt sugar syrup. i gave it a try and it worked for me, if i can do it so can you.                                                                     
burnt sugar syrup

2 c. sugar
1 c. water

put sugar into a large heavy fry pan over medium low heat. stir often as it 
melts. when it becomes a dark butterscotch color remove from heat. add 
about 1/4 of the water carefully. it will sputter furiously. stir. pour in 
the rest of the water. return to medium heat. stir till it dissolves. color 
will be a very dark brown. cool before pouring into a jar. cover with lid 
and store in cupboard. makes about 1 1/3 cups.


banana cake

preheat oven to 350 degrees

1 1/2 c. sugar
1/2 . butter or marg. (i use marg. in all my baking)
2 eggs
1 tsp. vanilla

cream sugar, butter, and first egg. add second egg and vanilla and beat just 
to mix in. then measure out the following ingredients:

2 c. flour (all purpose)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

put into a separate bowl and stir to combine the dry ingredients. then 
measure out the next two ingredients:

1 c. buttermilk
3 medium large or 4 small bananas

mash bananas and add buttermilk. stir to combine.

now add the flour in 3 parts and the buttermilk mixture in 2 parts beginning 
and ending with the flour mixture. when all is combined pour into baking pan 
or baking dish and bake for 45 to 55 minutes, or till an inserted toothpick 
comes out clean. you can also pour mixture into 2 8" or 9" round baking pans 
for 35 minutes. i use the pampered chef stoneware bundt baking dish. cool. 
this cake is great unfrosted. a sprinkle of icing sugar is all you`ll need 
if you want something to top the cake. 

you could try having a slice of this cake with some peaches and cool whip. 
you wont believe how good it is.... mmmm mmm mm.


new york crumb cake


1 egg
1\2 c. milk
2tbsp. vegetable oil
2 tsp. vanilla

mix together and then sift the following ingredients in separate bowl...

1 1\2 c. flour (all purpose)
1\2 c. sugar
2 1/2 tsp. baking powder
1\2 tsp. salt

after measuring and sifting these ingredients add them to the above mixture 
1\3 at a time. mixing well after each addition. pour and spread in bottom of 
9x12 inch baking pan. it may not spread easily just do your best. then mix 
the following ingredients.

crumb topping:

2 1\2 c. flour (all purpose)
1 c. brown sugar
1 c. butter\marg. melted
2 tsp. cinnamon

put the dry ingredients into a mixing bowl first then add the melted butter 
(i use margarine in all my baking). stir with wooden spoon (metal spoon if 
no wooden spoon is available) till butter is mixed in enough to use your 
hands. blend the mixture well, then crumble over the base covering it 
entirely. place in oven with the wrack at midway point in oven so cake is an 
equal distance from top and bottom of oven. bake for 10 minutes then turn 
pan half way and bake another 10 minutes at 350 degrees. cool and eat. dust 
with powdered sugar or leave plain. try both to see which you prefer.

rocky ledge birthday bars...or rock climbing cake                                           

if you are having trouble with what kind of cake to make for your niece, nephew, son, or daughter`s birthday then this may just be the ticket. this can be enjoyed anytime though. its sweet but oh so good. don`t make it too often. just once in a while for a treat, especially for the kids. if you make the cake, may i suggest making 2 of them, using 1 cake to make your rocky mountain isn`t quite enough for proper affect!!

rocky ledge birthday bars

1\2 c. margarine(i use this instead of butter, butter can be used too)
1 1\2 c. brown sugar
3 eggs
1 tsp. vanilla

cream butter and brown sugar with 1st egg and beat with electric mixer or 
whisk, which ever you have on hand. add 2nd egg and beat until mixed in. add 
3rd egg and vanilla, and beat until mixed in. then sift and add following 

2 1\4 c. flour(all purpose)
2 1\2 tsp. baking powder
1 tsp salt

after sifted in separate bowl add 1\3 of flour mixture at a time till well 
mixed in. then measure out 1 cup each of:
semi-sweet chocolate chips
white chocolate chips
toffee chips or butterscotch chips
and 20 individually wrapped Carmel's (cube shaped from candy store they come 
in light brown ( regular) or chocolate )

put 1\2 cup of each into cake, with 10 of the Carmel's cut into 1\4`s 
stir in with spatula or spoon. pour into 9"x12" or 10"x13" cake pan. spread 
the other 1\2 cup of each on top of cake and bake for 25 minutes at 350 
degrees. cool on table or counter till just warm. then put in frig for 1\2 
hr. to set cake. remove from cake pan and cut into small triangle shapes and 
pile up on plate. this is excellent for a child's birthday cake or as a cake 
for dessert after supper just cut into squares. i thought this was too much 
for me but wanted a taste, i ended up eating 2 pieces of it. its very good 

Hint: there is no right or wrong way to pile cake on a plate. it is supposed 
to somewhat resemble a rocky mountain.

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Thank you for all the wonderful recipes... here is one of my favorites...

Pecan Tasse


8 oz soft cream cheese

1/2 cup soft butter

1 cup flour

pinch of salt

I mix this together in a food processor and form it in a ball and refrigerate for about an hour until it's firm enough to work with.

The filling is 

1 egg

3/4 cup brown sugar

1 TBL soft butter 

1 tsp vanilla

1/2 cup ground pecans

You need a mini muffin tin (I recommend finding one that is non-stick because you have to carefully finesse these out of the pan when they are done baking.

preheat oven to  350 degrees

When the dough is ready, form enough to make a small ball and put them in the pan and use your thumb or a silicon spoon to press them into the pan... and then fill with about a teaspoon of filling. Bake on 350 for 10 minutes and lower the oven temperature to 325 and bake an additional 15 minutes. Let them rest in the baking tin until it is cool enough to handle and carefully remove them on to a cooling rack. Cool completely  before storing in an airtight container. This recipe makes about 30 so I usually make two batches because they go quickly. I don't recommend doubling the recipe. It's better to make two batches.





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Thanks guys. All of these recipes are welcome additions to my dessert recipe binder.


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Thanks for all the great recipes. Guess I'll be needing a bigger pants size soon 🙂 

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2 hours ago, Kawika said:

Thank you for all the wonderful recipes... here is one of my favorites...

Pecan Tasse

hey Kawika, these are close to a butter tart, except for the cream cheese in the cust. some people make them with pecans, and other variations are with chocolate chips or walnuts. originally, butter tarts are made with raisins. i`ll add the recipe for butter tarts, below this comment!! 

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my recipe for the crust for the butter tarts as well as the butter tart recipe

Flaky Pastry

1 1/2 c. flour (all purpose)
1/3 c. marg. or butter (cold)
1/3 c. shortening (cold)
1/2 tsp. salt

put all the ingredients in a medium mixing bowl. and blend together with pastry blender, 2 knives, or a fork until 3/4 mixed.

1 egg yolk
1 tbsp. vinegar

enough ice water, added to the egg yolk and vinegar to equal 1/3 cup. do this before starting to mix the flour mixture, so it is ready to use. beat the egg yolk. pour into a 1/3 measuring cup with vinegar. then add the ice water to top off the 1/3 cup, and pour over flour mixture. mix till flour has almost come together, using a fork, then switch to your hands and form mixture into a ball. knead a few times, to make sure all the flour has been mixed in. wrap the ball of pastry with plastic wrap and chill for up to 4 hours, or overnight. placing the pie dough in the freezer for about an hour, if you are in a hurry. when ready, flour your surface, and roll the dough out. cut out circles with top of a glass or a round cookie cutter around 4" or 5" in diameter. fit into cup of muffin tin and lightly press around the edge to fit dough into the cup. continue rolling out and cutting more circles. repeat till you've cut all the circles can with your dough, then discard the rest. the dough will start getting tough after that second roll out, and could effect the quality of your pastry. fill with your favorite filling and bake for 19 minutes. cool and enjoy. you should get anywhere from 10 to 12 tarts, depending on how thin you rolled out your dough. 
for butter tarts, put about 8 to 10 raisins in the bottom of each empty tart shell. if your raisins are stale or hard, soak them in hot water for 10 minutes. 

3/4 c. brown sugar
1/3 c. melted marg. or butter
1 tsp. vanilla
1 egg lightly beaten (like you would for scrambled eggs)
4 tbsp. milk

mix all the ingredients in a 2 cup measuring cup with a pour spout (if you don`t have a measuring cup with a pour spout, then use a 1/4 cup measuring cup to fill the tart shells). add the brown sugar, vanilla, and milk to the melted marg.  before adding egg. pour some of the mixture into each pastry shell, about 1/2 to 2/3`s full. make at 400 degrees for 19 minutes. tarts should easily lift right out of muffin tin with a spoon. cool before eating.

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