Archive for the ‘Desserts’ Category

Newer Entries »

Peanut Butter Shortbread

Tuesday, February 27th, 2007

(YIELD:   25)

6 c. flour, cake
1 t. baking powder
1-1/2 tsp. salt
3 c. margarine
4 c. peanut butter
4 c. light brown sugar
2 t. vanilla
3-1/2 c. semi-sweet chocolate chips

procedures:
1. sift flour, baking powder and salt together.
2. cream butter and peanut butter until well mixed; gradually beat in sugar until light,
3. add vanilla; stir in sifted flour mixture and chocolate
bits.
4.  pat into ungreased 10×15x1 in. pan,
5. bake in moderate oven 25 minutes at 350 f. degrees,
6.  cut into bars while still warm.

source: KJFSC

Posted in Cookies, Desserts | Comments Off

Ice Box Cookies

Tuesday, February 27th, 2007

(YIELD: 50)

1 lb, + 3-1/4 oz. shortening
1 lb, + 3-1/4 oz, brown sugar
1/3 c. dry egg solids
1/3 c, water
1-1/2 c, + 4-1/2 tsp flour, all purpose
1-1/2 c. roasted peanuts. chopped
procedures:
1. cream shortening, sugar and eggs,
2. add water to creamed mixture.
3. beat until fluffy.
4. add flour and chopped roasted nuts to creamed mixture.
5. blend thoroughly.
6. form into loaves 2×4 inches.
7. chill thoroughly, preferably over night.
8. slice 1/4 inch thick,- place on greased cookie sheet.
9. bake in 375 f. degrees oven for 10-15 minutes.

source: KJFSC

Posted in Cookies, Desserts | Comments Off

Brownies

Tuesday, February 27th, 2007

(YIELD: 25)

1 c. margarine, butter, or shortening
2 c. sugar 
2/3 c. water 
1 c. dry  egg mix, packed
1-1/3 c. flour
1 c. cocoa
1 tsp. baking powder
2 tsp. vanilla
procedures
1. melt fat in pan, stir in sugar and 4 tablespoons of water.
2. stir in egg mix until lumps are gone; add rest of
ingredients, and stir just until mixed.
3. put in a greased baking pan about 12×20x2 in.
4. bake at 350 f, degrees for 40-45 minutes until just firm
when lightly touched near center, cool.

source: KJFSC

Posted in Cookies, Desserts | Comments Off

Oatmeal Cookies

Wednesday, January 31st, 2007

(YIELD 3 DOZEN)

1/3 c. + 2 t. fat
3/4 c. brown sugar
1 egg
1/2 t. vanilla
3-1/2 oz. rolled oats, quick, uncooked
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
2-1/2 t. milk
3 oz. raisins

procedures
1, cream fat and sugar at medium speed for 5 minutes,
2.  add eggs and vanilla, continue to cream until well mixed; add oats.
3.  mix on low speed until blended; add raisins; mix only to blend.
4.  drop on greased baking sheet with dipper,
5. bake 12-15 minutes at 375 f. degrees.
source: KJFSC
 

Posted in Cookies, Desserts | Comments Off

Vanilla Raisin Cookies

Friday, January 5th, 2007

(yield: 25)

2 1/4 c. all purpose flour
1 t. baking powder
2/3 c. raisins, seedless 
1/2 tsp. salt
2/3 c. butter or margarine
1 c. + 2 t. sugar
2 large eggs
1/2 t. vanilla

procedure
1. blend dry ingredients, except sugar,
2. cream fat and sugar until well blended.
3. add eggs and vanilla, beat to blend.
4. add dry ingredients, blend,
5. using #40 scoop, place cookies on a greased baking sheet,
6. bake 10-12 minutes at 375 degrees (f)

Source: KJFSC

Posted in Cookies, Desserts | Comments Off

Boston Cream Pie

Tuesday, November 7th, 2006

(YIELD:    48 PORTIONS)

1 lb. 9 oz. cake flour
2-1/2 t. baking powder
10 oz. fat
1 lb. 14 oz. sugar
1-1/2 tsp. salt
1-1/4 c. milk
5 eggs
1-2/3 c. milk
1 t. vanilla

procedure:
cake layers:
1. mix flour/ baking powder, and fat at low speed for 2 minutes. scrape down bowl, mix for 3 minutes more, add combined sugar, salt, and milk. mix 3 minutes more,
2. add half of combined eggs, milk, and vanilla. mix 30 seconds on low speed, scrape down bowl, mix 2 minutes, add remaining eggs mixture, mix 1 minute. scrape down bowl. mix 2-1/2 mjlnutes, pour into greased baking pan, bake 40-45 minutes at 350 degrees.

custard filling:
6 oz. cornstarch
1 lb. sugar
1/2 tsp. salt
1 pt. milk, cold
2 1/2 qts milk, hot
10 eggs, beaten
2 tsp. vanilla

procedure:
1. combine dry ingredients, add cold milk and stir until smooth,
2. add cold mixture to hot milk, stirring constantly, cook over hot water until thick,
3, add eggs gradually to thickened mixture, cook 7 minutes. remove from heat. add vanilla, cool. spread between layers of cake/ 1-1/2 cups per cake, sprinkle with chopped nuts and whipped topping,

Source: KJFSC

Posted in Desserts, Pies | Comments Off

Pumpkin Chiffon Pie

Tuesday, October 24th, 2006

(YIELD: 3 PIES)

2 c. sugar
1c. brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1-1/2 tsp. allspice
1/2 tsp. ground cloves
1-1/2 c. water
9 eggs
3/4 c. milk
15 oz. canned pumpkin
1/2 tsp. salt
3 baked pastry shells

procedure:

1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
spices, and water.
2. beat yolks with milk and pumpkin; stir into gelatin mixture,
3. cook stirring constantly until gelatin dissolves.
4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
5. beat egg whites and salt until stiff but not dry. gradually
add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
6. chill until firm, serve topped with whipped cream optional.

(the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
source: KJFSC

Posted in Desserts, Pies | Comments Off

Pineapple Upside Down Cake

Tuesday, October 24th, 2006

 Institutional size cake mix (Yield 25)

 3/4 #10 can crushed pineapple, drained
1/2 lb. margarine, melted
3/4 lb. brown sugar
1 small jar maraschino cherries, cut in
quarters
3/4 box yellow cake batter, institutional
size,
3/4 qt. water
3/4 qt. water

procedure:

1. place pineapple, margarine, brown sugar, and cherries in bottom of cake pans,
2. place yellow cake mix and 3/4 qt. water in mixing bowl. beat 2 minutes on low speed, add remaining 3/4 qt, water with mixer running at low speed for 3 seconds, scrape bowl, beat additional 2 minutes at low speed,
3. pour yellow cake batter over pineapple-cherry mixture,
4. bake at 350 degrees f, for 25-30 minutes, invert while
warm.
Source KJFSC

Posted in Cakes, Desserts | Comments Off

Spice Cake

Saturday, October 21st, 2006

(YIELD:   25)

1 qt. flour
2 c. sugar
1-1/2 tsp salt
4 tsp. baking powder
1 t cinnamon
1-1/2 tsp. cloves
1 tsp. allspice
1/3 c. milk, nonfat dry
l/4 c. shortening
1-1/4 c. water
1c. eggs, whole
1/4 c. molasses
1t. vanilla

procedures:

1. sift flour, sugar, salt, baking powder, soda, and spices together,
2. add milk to dry ingredients mixture in mixer bowl,
3. add shortening & water to flour mixture.
4. beat 1 minute at low speed until blended and continue to beat for 2 minutes at medium speed,
5. scrape bowl, combine eggs, molasses, and vanilla.
6. bake at 375 degrees f. 30-35 minutes.

Source KJFSC

 

Posted in Cakes, Desserts | Comments Off

Applesauce Cake

Saturday, October 21st, 2006

(YIELD: 50) 

3-3/4 qts          all purpose flour
1/4 c.   baking powder
2 t.       baking soda
1 t.       salt
1-1/3 t. cloves
2 t.       cinnamon
1 qt. + 1/4 c.    shortening
2 qts.    sugar
10        large eggs
1 qt. + 2-1/2 c. raisins
2-1/4 qt. apple sauce
procedure:
1. blend dry ingredients except sugar.
2. cream fat and sugar until well blended
3. beat eggs and add to creamed mixture, beat until light and fluffy.
4.  mix raisins with 1/3 of flour mixture, gradually add to creamed mixture.
5.  add applesauce in two portions alternately with remaining flour mixture,
6.  pour batter into 2 greased sheet pans (about 18×26 inches), 1 gallon and 3 cups per pan,
7. bake 35 minutes at 350 degrees f.

Source KJFSC

Posted in Cakes, Desserts | Comments Off

Newer Entries »