Lfolks,
As many of you know, I worked with Nancy Nelson to create another edition of our famed library recipe book. The plan was to compile the recipes and then have them reprinted at cost. Well, hopefully you will honor my intentions. At this point, my plan is to post recipes over the next few days on this blog site. That way, everyone will have access to the recipes and they can be printed as each feels so inclined to try them. Maybe, as you make these dishes, you’ll comment/ give feedback on how you like them, ingredients you may have added or might add in the future to enhance the dish. Better yet, maybe you’ll feel inspired to share even more recipes - recipes that are famous in your kitchen.
With the holiday season upon us, I thought it would be nice to start with confections. So, below please find the section appropriately titled, Candies, Cookies and Desserts. Look them over, try a few. I’m sure you’ll see at least a few employee names that you’ll recognize. If you feel like sharing, bring something to the Library Cookie Exchange on December 20th (see the email from Peg).
Happy Cooking!
Maureen
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ALMA RICE’S FUDGE
3 ½-pound packages Baker’s semi-sweet chocolate
1 jar marshmallow whip
½ stick butter
1-1/2 teaspoons vanilla
4-1/2 cups sugar
1 tall can Carnation milk
1-1/2 cups nuts (walnuts or pecans), chopped
Melt chocolate in a big mixing bowl in the oven on the very lowest heat to melt. Then add marshmallow, butter, and vanilla. In a frying pan, put in sugar and milk and stir constantly while cooking to a full boil; cook 6 minutes at a full boil. Pour milk mixture into chocolate mixture and beat on high until thick. Stir in nuts. Pour into greased 11”x13” pan. Let cool. Then put in refrigerator to set. Cut before it gets too hard.
Carol Lea Goyne
Technical Services
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ALMOND ROCA
1 pound butter
1 pound whole almonds
2 ½ cups sugar
1 12-ounce package semi-sweet chocolate chips
chopped nuts
Boil butter and sugar, stirring constantly with a wooden spoon; when mixture comes to a steady boil, boil 5 minutes, stirring constantly. Add almonds and boil 10-15 minutes, stirring constantly, until almonds start splitting or until butter is blended and toffee-color (if butter separates you have to stir until blended back in). Pour onto a well-buttered 13”x16” cookie sheet with sides. Melt chips and spread half of it on top; sprinkle with ½ cup chopped nuts. Then: Turn onto large piece of foil and ice with remaining chocolate and sprinkle with remaining nuts. Let set (usually over night) and break into pieces.
NOTE: Do not double this recipe. If you want more, do a second batch.
How to tell if its done (listed in order of importance):
• The mixture appears to be creamy (i.e., it no longer looks sugary).
• The mixture is toffee colored.
• The almonds pop.
• Dark brown streaks appear on the bottom of the pan (at this point it’s burnt almond and in danger of tasting burnt).
Carol Lea Goyne
Technical Services
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APPLE CRISP
4 cups apples, peeled and sliced
2/3 to ¾ cup brown sugar
½ cup flour
½ cup oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1/3 cup margarine
Put apples in a buttered 8”x8”x2” baking pan. Combine other ingredients with a pastry blender. Mixture should be grainy (pea-sized lumps). Spread over top of apples. Bake for 30 minutes.
NOTE: To double the recipe, use a 9”x13” pan.
Mina Muessigmann
Technical Services
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BANANA CAKE
Bake 375 degrees about 30 minutes.
1-¾ cup sugar
¾ cup shortening
3 eggs, beaten
3 large bananas (very, very ripe)
½ cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
2 teaspoons vanilla
¾ teaspoons salt
1 cup nuts
++++
Frost with cream cheese frosting
NOTE: This is nothing like banana bread. This cake is sooooo rich. I usually bake it in layers
Marsha Shea
Technical Services
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BROWNIE ALMOND TORTE
Preheat oven to 350.
4 sqs. unsweeetened chocolate
1 1/4 Cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1 Cup butter
1 1/2 Cups sugar
4 eggs
1 tsp. vanilla
1 Cup blanched almonds
2 Cups whipping cream
sugar to taste
Melt chocolate squares in double boiler. Sift flour, baking powder and salt. Cream butter and 1 1/2 cups sugar until fluffy. Add 4 eggs one at a time beating until light and fluffy. At low speed beat in chocolate, vanilla, flour mixture, and almonds. Grease cookie sheet and place on it 2 lightly greased 9 inch waxed paper circles. Spread each with 1/2 cup (approx.) batter. Bake 10-12 min. Cool 5 minutes. Carefully remove to a rack & cool. Remove waxed paper. Bake 8 layers in all.
Whip cream with sugar to taste until peaks form. Spread each layer including the top with whipped cream. Wrap torte with freezer wrap and freeze to set. Can be kept frozen up to a week. Thaw 2 hours before serving.
Source: Richard Alpers
Karen Kinney
Library Retiree
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CAJUN CAKE
MIX
2 Cups flour
2 Cups sugar
MELT
1 stick butter
2/3 Cup powdered cocoa
1 Cup crisco shortening
1 Cup water
Pour melted mixture over flour mixture.
ADD
2 eggs
1 Cup buttermilk
1 Tsp. baking soda
1 Tsp. vanilla extract
Mix it up! Pour into greased/floured sheet cake pan and bake at 375 degrees for about 20 minutes. Insert toothpick into cake at 15 minutes just to check and see.
ICING
Melt:
1 stick butter
2/3 cup powdered cocoa
1/3 cup milk——(if frosting thickens up too fast, add more milk. A coupla tablespoons’ll do)
Add:
1 Box powdered sugar
1 Tsp vanilla extract
1 cup chopped pecans
Whip it good! Now apply to cooled cake. Now lick the bowl. Now eat cake. See, you can have your cake and eat it too.. Ahahahahahahahahaa
Dan McCready
Science Division
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CALIFORNIA KUGEL
(Dairy/Pareve)
Serves 8 – 10.
Bake at 350 degrees for one hour.
10 ounces medium egg noodles
2 tablespoons butter or margarine, melted
4 eggs
2 cups fresh-squeezed orange juice (not frozen) including pulp
½ cup sugar
½ teaspoon salt
1/3 cup golden raisins
3 medium tart apples, cored, peeled and grated
2 teaspoons lemon juice
In a large pot, cook noodles and drain. Return to pot and toss with butter. In a second bowl, beat eggs; add orange juice, sugar, salt and raisins. Pour over noodles and mix. Mix apples and lemon juice; add to noodle mixture and mix. Pour into 8 x 10” greased pan.
Kathy Taylor
CPMC
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CARROT CAKE
2 c. sugar
1 ½ c. vegetable oil
4 eggs
1 ¼ c. flour
2 t. salt
2 t. baking soda
2 t. cinnamon
3 c. coarsely shredded carrots
1 c. chopped nuts
Frosting:
8 ounces cream cheese (softened)
¼ c. butter or marg.
1 lb. Confectioners’ sugar
2 t. vanilla
In a large bowl, mix together sugar, oil and eggs. Beat on med-high for 2 minutes. Combine flour, salt, soda and cinnamon. Gradually add to wet mixture, beat on low until mixed. Stir in carrots and nuts. Pour into a greased and floured 13×9” pan or tube pan. Bake at 300º (1 hour –13×9 pan; 1 hour, 20 minutes – tube pan) until toothpick inserted in center comes out clean. Cool in tube pan 10 minutes before removing.
Whip together cream cheese and butter until smooth. Gradually beat in sugar and vanilla. Frost when completely cool.
Toni Whitley
Government Publications
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CHERRY POPPY SEED TWINKS
1 cup powdered sugar
1 cup butter or margarine, softened
1 tsp vanilla
1 egg
2 cups all-purpose or unbleached flour
2 Tbls poppy seeds
½ tsp salt
½ cup cherry preserves
300º,20-25 minutes
In large bowl, beat powdered sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls 1 inch apart onto ungreased cookie sheets.
With thumb or handle of wooden spoon, make imprint in center of each cookie. Fill each with about ½ tsp. preserves.
Bake 20-25 minutes until edges are light golden brown. Immediately remove from cookie sheets. Makes 30 cookies.
Terry Ventura
Technical Services
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CHERRY TWINKS
1 cup powdered sugar
2 cups flour
1 cup margarine or butter, softened
2 Tbl poppy seeds
1 tsp vanilla
½ tsp salt
1 egg
¼ cup cherry preserves
Roll into 1 inch balls. Use end of wooden spoon to make a well in center. Drop preserves into well. Bake 8-10 minutes. You might need to refill some of the wells after baking. Cool on wax paper.
Peg Williams
Government Publications
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CHOCOLATE BUTTERMILK CAKE
Combine in Large Bowl:
2 C. Flour
2 C. Sugar
½ t. Salt
Melt Together (Stove or Microwave):
2 Sticks Margarine or Butter
1 C. Water
3 T. Cocoa or 1 ½ Squares Chocolate
When the above is completely melted, immediately pour over the flour mixture but DO NOT STIR IN.
Mix Together:
2 Eggs
1 t. Baking Soda
½ C. Buttermilk
1 t. Vanilla
Add the above to the other ingredients and mix thoroughly (beating not necessary). Pour into greased and floured pan and bake at 350 for approximately 30 minutes.
Frosting
Melt Together (Stove or Microwave):
1 Stick Butter or Margarine
2 T. Cocoa or 1 Square Chocolate
6 T. Milk
When completely melted together, add:
1 t. Vanilla
1 Box Powdered Sugar
1 C. Chopped Walnuts
Mix thoroughly and spread over cake immediately after cake is removed from oven.
Jamie Boyer
Library Administrative Office
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CHOCOLATE DESSERT
Bake at 350 for 25 minutes, 325 for glass pans
1 cube of butter, melted
1 cup chopped pecans
1 cup powdered sugar
1 small package instant vanilla pudding
3 cups milk
1 cup flour
8 ounces cream cheese
1 large Cool Whip
1 small package instant chocolate pudding
1 Hershey bar, shredded
Combine butter, flour and pecans. Press into 9 x 13” pan and bake. Cream powdered sugar and cream cheese. Add one cup Cool Whip and spread over cooled crust. Mix both puddings and milk and pour over other mixture. Frost with Cool Whip and garnish with shredded chocolate. Cover and chill overnight. Can be frozen.
Jamie Boyer
Library Administrative Office
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CHOCOLATE RUM BALLS
1-1/2 cups finely crushed chocolate wafers (Use blender to crush)
1/2 cup sifted powdered sugar
1/2 cup finely chopped walnuts
1/4 cup light corn syrup
3 Tbsp. rum
1/2 tsp. shredded orange peel
1/4 cup sifter powdered sugar
In bowl, stir together chocolate wafers, 1/2 cup powdered sugar and finely chopped nuts. Stir in light corn syrup, rum, and shredded orange peel. Using one level tablespoonful for each cookie, shape mixture into 3/4″ balls. Roll in 1/4 cup powdered sugar. Store in covered container.
Makes 2 - 2-1/2 dozen.
I like to let “age” in covered container for a few days to let the rum take full effect.
Source: Mary Peddy
Helen Henry
Library Administrative Office
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CHOCOLATE TRUFFLES
¼ cup heavy cream
2 tablespoons Grand Marnier
6 ounces German’s sweet chocolate, broken up
4 tablespoons sweet butter, softened
powdered unsweetened cocoa
Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in Grand Marnier and chocolate, and return to low heat; stir until chocolate melts. Whisk in softened butter. When mixture is smooth, pour into shallow bowl and refrigerate until firm, about one hour. Scoop chocolate up with a teaspoon and shape into rough 1” balls. Roll the truffle balls in the unsweetened cocoa. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving. Makes 24 truffles.
NOTE: The chocolate and butter may separate, but this is okay. Also, you can substitute dark rum, Cognac, or another liqueur for the Grand Marnier like Kahlua, Framboise, Crème de Menthe, or Amaretto.
Karen Kinney
Library Retiree
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CRANBERRY AND VANILLA CHIP COOKIES
½ cup margarine or butter, softened
1 1/3 cups sugar
2 eggs
1 tsp imitation butter flavor
1 ¾ cups all-purpose flour
1 cup rolled oats
1 ½ tsp baking soda
½ tsp salt
1 cup dried sweetened cranberries
2/3 cup vanilla chips
350º oven, 9-11 minutes
Heat oven. Grease cookie sheets. In large bowl, combine margarine and sugar, beat until light and fluffy. Add eggs and butter flavor, mix well.
Lightly spoon flour into measuring cup, level off. Add flour, oats, baking soda and salt; mix well. Stir in cranberries and vanilla chips. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake until edges are golden brown. Cool 1 minute, remove to wire racks to cool.
Make about 3 dozen cookies.
Peg Williams
Government Publications
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CRANBERRY DROPS
½ cup margarine
3 cups flour
1 cup granulated sugar
1 tsp baking powder
¾ cup brown sugar, packed
½ tsp salt
¼ cup milk
¼ tsp soda
2 tbls orange juice
1 cup chopped nuts
1 egg
2½ cups chopped cranberries
Mix sugars, milk, o.j. and egg. Stir in 2 cups flour, then mix last cup flour with baking powder, salt and soda and stir into dough. Add nuts and cranberries, stirring lightly.
Preheat oven to 375. Bake for 10-15 minutes, don’t overbake. Cool on wax paper. Makes 11 dozen.
Peg Williams
Government Publications
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CREAM CHEESE TARTS
2 – 8 OZ. pkgs. cream cheese (softened)
¾ c. sugar
1 T. lemon juice
2 eggs
1 t. vanilla
Nabisco vanilla wafers (other brands may not be correct size)
Canned cherry pie filling
Combine first 5 ingredients in large bowl. Beat at high speed for 5 minutes. Line cupcake tins with paper liners. Place 1 vanilla wafer in each. Pour about 1 Tablespoon cheese mixture over each wafer. Bake at 350º for 15 minutes. Cool. Top with cherry pie filling. Refrigerate and peel off paper liner before serving.
Toni Whitley
Government Publications
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DATE-FILLED COOKIES
makes 4 dozen
Dough:
1 ½ c. brown sugar
1 c. butter
2 eggs
1 T. hot water
3 t. baking powder
3 c. flour
Mix and chill.
Filling:
1 box dates (1 pound?), chopped
1 c. sugar
½ c. water
lemon juice
1 T. butter
dash salt
Mix all together in saucepan, and bring nearly to a boil. Remove from heat and cool. Roll dough thin and cut with a small round cookie cutter. Put in center of one round 1 t. of filling. Cover with a second round and seal edges. Bake at 350 for 15 minutes. Top with walnut pieces.
Beth Deahl
Technical Services
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DEATH BY CHOCOLATE
1 box chocolate cake mix
4 – 3 ounce packages chocolate instant pudding mix
2 large containers Cool Whip (12 oz. Containers)
6 SKOR or Heath Bars
In 9 x 13” pan, bake cake according to the directions. Cool. Crumble half of cake into large crystal bowl or a small punch bowl. Top with 2 packages of prepared pudding, then top with 1 package Cool Whip, then top with 3 crumbled candy bars. Repeat.
NOTE: Recipe can be cut in half.
Emma Berdan
Library Retiree
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DOUBLE CHOCOLATE CHIP BROWNIES
3/4 cup unsifted flour
1 12 oz. package (2 cups) chocolate chips, divided
1/4 tsp. baking soda
1 tsp vanilla
1/4 tsp. Salt
2 eggs
1/3 cup butter
3/4 cup sugar
2 Tbls. Water
1/2 cup chopped walnuts (optional)
Preheat oven to 325. In small bowl, combine flour, baking soda, and salt. Set aside. In small saucepan, combine butter, sugar, and water. Bring just to a boil , remove from heat. Add 1 cup of the chocolate chips and the vanilla. Stir until melted and mixture is smooth.
Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup of chocolate chips, (and nuts, if desired). Spread into greased 9″ square baking pan. Bake for 30-35 min. Cool completely, cut into squares.
Susan Soto
Technical Services
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DUTCH BABY
Heat oven to 425 degrees
Pan Size: Butter: Eggs Milk/Flour:
2-3 quarts ¼ cup 3 ¾ cup each
3-4 quarts 1/3 cup 4 1 cup each
4-4.5 quarts ½ cup 5 1-1/4 cup each
4.5-5 quarts ½ cup 6 1-1/2 cup each
Put butter in pan and place in oven. Mix batter quickly while butter melts: put eggs in a blender and whirl at high speed for one minute. With motor running, gradually pour in milk. Then, slowly add flour. Continue blending for 30 seconds. Remove pan from oven and pour batter into hot melted butter. Return to oven and bake until puffy and well-browned, about 20-25minutes, depending upon the pan size. Serve immediately.
NOTE: This is best consumed with fresh fruit of your choice with powdered sugar sifted on top. Recipe also makes a dandy popover batter—just don’t fill the cups in a popover tin beyond 2/3 full.
Steve Voelker
Information Systems
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FALL APPLE-DAPPLE STREUSEL CAKE
1 cup butter or margarine, softened
¾ cup sugar
¾ cup firmly packed brown sugar
2 large eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
2 cups shredded unpeeled cooking apple
½ cup all-purpose flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/3 cup quick-cooking oats, uncooked
1/3 cup chopped pecans
3 tablespoons butter or margarine, softened
1 cup sifted powdered sugar
¼ cup orange juice (or less)
Beat 1 cup butter at medium speed of an electric mixer until creamy; gradually add ¾ cup sugar and ¾ cup brown sugar, beating well. Add eggs, one at a time, beating after each addition. Combine 2 ½ cups flour and next 4 ingredients; stir well. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in apple and raisins. Pour half of batter into a lightly greased 13 x 9 x 2” pan.
Combine ½ cup flour and next 6 ingredients in a small bowl; stir well. Sprinkle half of streusel mixture over batter in pan. Top with remaining batter, and sprinkle with remaining streusel mixture. Bake at 350 for 40 – 45 minutes or until a wood pick inserted in center comes out clean. Cool slightly on rack. After baking, combine powdered sugar and enough orange juice to make glaze. Drizzle over warm cake. Cut into squares. Serve warm with whipped cream or vanilla ice cream. Also delicious cold.
Susan Soto
Technical Services
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FAST FIXIN’ CHOCOLATE CHIP CAKE
Bake at 350 degrees for 35-45 minutes, until toothpick inserted near center comes out clean.
Serves 16-20.
1 package Duncan Hines Deluxe II Devil’s food cake mix
¼ cup oil
2 eggs
1-1/4 cups water
1 package chocolate instant pudding (4-serving size)
1 cup chocolate chips (6 ounce package)
Preheat oven to 350. Pour oil into a 13 x 9 x 2” pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides; cut and serve directly from an. Store leftover cake loosely covered.
ALTERNATE: Prepare pan as directed above using ¼ cup oil. Add cake mix, 2 eggs, ½ cup water and 1 can (20 to 23 ounces) cherry pie filling. Mix, bake and serve as directed above.
NOTE: Got this off a Duncan Hines cake mix box 20+ years ago. The best, moistest chocolate cake ever…and so easy.
Marsha Shea
Technical Services
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FUDGY OATMEAL COOKIES
2 C sugar (white)
1/2 C milk
1/4 lb. butter
3 T cocoa
1/4 t salt
1 t vanilla
1/2 C peanut butter (chunky or smoother or a combo)
3 C quick cooking oats
Combine sugar, milk, butter & cocoa in a saucepan. Bring to a full boil for one minute. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon full on wax paper. Let cool.
Pamela Hall
Technical Services
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GINGER SNAPS
¾ cup shortening
1 cup sugar
1 slightly beaten egg
¼ cup molasses
2 cups flour
1 tsp cloves
½ tsp salt
1 tsp ginger
1 tsp cinnamon
3 tsp baking soda
Preheat oven to 350. Cream shortening, add sugar, egg & molasses. Add dry ingredients. Shape into walnut size balls. Roll in granulated sugar. Bake 8-10 minutes. Don’t over bake. They will flatten out. Cool on wax paper.
Makes about 4 dozen.
Peg Williams
Government Publications
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GRANDMA’S NOODLE KUGEL
1 lb. egg noodles, cooked and drained
(rinse with cold water)
8 ozs. regular cream cheese, room
temperature
1 stick regular unsalted butter, room
temperature
3 apples, peeled and chopped
4 Tbsps. strawberry jam
4 eggs, room temperature
2/3 cup sugar + 2 tsps. cinnamon, mixed
together
2/3 cup Corn Flakes
Mix all the ingredients together in a bowl. Put in a greased baking pan. Bake for about 1 hour at 350.
Catherine Friedman
Library Alumni
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HOT FUDGE PUDDING CAKE
Heat oven to 350 degrees
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
2 tablespoons cocoa
½ cup milk
2 tablespoons shortening, melted
1 cup nuts, chopped
1 cup brown sugar
4 tablespoons cocoa
1-3/4 cups VERY HOT water
Mix together flour, baking powder, salt, sugar, and 2 tablespoons cocoa. Stir in milk and shortening. Blend in nuts. Spread into 9” square pan. Mix together brown sugar and 4 tablespoons cocoa and sprinkle over pan. Pour hot water over entire batter and bake for 45 minutes or until done. Serve with whipped cream.
Joyce Green
General Reference Division
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JOANNE’S CHOCOLATE BUNDT CAKE
Heat oven to 350 degrees.
1 package dark chocolate mix
1 cup sour cream
1 package instant chocolate pudding
½ cup oil
¼ cup hot rum with coffee (strong)
1//4 cup rum or Kahlua
4 eggs
1 to 2 cups chocolate chips
Mix ingredients in the order given. Bake in bundt pan for 50 minutes; test. Sprinkle with powdered sugar just before serving (otherwise, cake absorbs sugar).
NOTE: This cake is better if made a day ahead.
Nancy Nelson
Technical Services
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LAYERED PEPPERMINT CRUNCH BARK
17 ounces good-quality white chocolate, finely chopped
(such as Lindt or Baker’s)
30 red-and- white- striped hard peppermint candies,
coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semi-sweet
chocolate, chopped
6 Tbls whipping cream
¾ tsp peppermint extract
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12×9- inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110ºF (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup of melted white chocolate on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110ºF. Working quickly, pour white chocolate over firm bittersweet chocolate layer, spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Life foil with vark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead; store chilled in airtight container.) Let stand 15 minutes at room temperature before serving.
Cindi Bouvier
Government Publications
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LEMON CHEESECAKE BARS
Heat oven to 350 degrees
1 package lemon cake mix
1/3 cup margarine or butter, softened
3 eggs
1 8-ounce package of cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Blend dry cake mix, margarine, and 1 egg. Press in ungreased 13”x9”x2” baking pan. Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in lemon peel and juice until smooth. Reserve ½ cup of mixture; refrigerate. Beat 2 eggs into remaining cream cheese mixture until blended. Spread over cake mixture. Bake until set, about 25 minutes; cool completely. Spread reserved mixture over top. Refrigerate until firm. Cut into 2-1/4”x1” bars. Refrigerate any remaining bars. Yields 48 bars.
Christa McIntosh
Library Alumni
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LOUISIANA BREAD PUDDING
2 small loaves of french bread
1 stick of butter
1 can of eagle brand milk
1 small container of whipping cream
1 can of fruit cocktail or crushed pineapple
1/2 cup of sugar
1/2 cup of raisins
1/2 cup of chopped nuts (pecans or walnuts)
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 cup of RUM or more (optional)
1 teaspoon of vanilla
2 eggs
In a medium pyrex bowl tear bread into small pieces set aside. In a saucepan melt butter, sugar, whipping cream, condensed milk. Add beaten eggs, cinnamon, nutmeg, RUM (optional). Pour half of liquid over bread and add fruit cocktail or crushed pineapple mix again. Add raisins, chopped nuts, pour remaining liquid and stir.
Add more RUM if you must (smile). Bake at 325 for 1hour or until brown and fluffy. Serve with your favorite ICE CREAM add more RUM if you must (smile). Enjoy!
Pat Jones
CPMC
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MACAROON SURPRISE
1 ½ cups shredded unsweetened coconut
2 lg egg whites
¼ c. sugar (omit if coconut is sweetened)
Raspberry jam
Chocolate kisses
350º oven; 20 minutes.
Combine coconut, egg whites and sugar. Mix until it holds together when squeezed. Coat 12 2-inch brioche or tartlet tins with cooking spray. Form 1 heaping Tbls. mixture in ball, press into tin to form ¼” crust. Place tins on unlined baking sheet. Bake about 15 minutes until turning golden brown. Remove from oven, put about ½ tsp. raspberry jam in each cup, top with a chocolate kiss. Return to oven long enough to soften the chocolate (about 3-5 minutes). Remove from oven, cool slightly in tins, then carefully remove from tins with small knife. Cool.
Toni Whitley
Government Publications
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MAGIC COOKIE BARS
Bake 350 degree oven for 25 minutes or until lightly brown.
1-1/2 cups corn flake crumbs
3 tablespoons sugar
½ cup margarine (melted)
1 cup coarsely chopped nuts
1 cup chocolate chips
1-1/3 cups flaked coconut
1-1/3 cup (1 can) Borden’s sweetened condensed milk
Measure crumbs, sugar, and margarine into a 9 x 13” pan. Mix thoroughly. Press mixture with back of spoon evenly and firmly to form crust. Sprinkle chocolate chips, coconut, and walnuts evenly over crust. Pour sweetened milk evenly over top. After baking cut into bars.
Kathy Taylor
CPMC
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MEXICAN CHOCOLATE COOKIES
1 cup all-purpose flour
½ cup plus 1 Tbls. Cocoa powder
½ tsp. cinnamon
¼ tsp. baking soda
¼ tsp. salt
1/8 tsp cayenne pepper
1/8 tsp. freshly ground black pepper
½ cup plus 1 Tbls. lightly packed brown sugar
½ cup plus 1 Tbls. granulated sugar
3 Tbls. unsalted butter, room temp.
3 Tbls. margarine, room temp.
1 tsp. vanilla
1 large egg white
350º oven, 10-12 minutes
Whisk flour with cocoa, cinnamon, baking soda, salt, cayenne and black pepper. Mix sugars well. With mixer, cream butter, margarine and sugars til fluffy. Add vanilla and beat for 1 minute. Beat in egg white. Reduce speed and beat in dry ingredients. Gather and knead slightly. Form into a 10-by-2 inch log. Wrap in wax paper and refrigerate 45 minutes to 3 days.
When chilled, cut logs into rounds slightly less that ¼” thick. Bake until cookies are cracked and puffed. Cool on racks. Dust with powdered sugar or frost and decorate.
Toni Whitley
Government Publications
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MICROWAVE PEANUT BRITTLE
1 cup sugar
½ cup light corn syrup
1/8 teaspoon salt
1 to 1-1/2 cup roasted, salted peanuts
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda
Combine sugar, syrup, and salt in a 2-quart casserole or mixing bowl. Microwave at high for 5 minutes. Stir in peanuts. Microwave 5 minutes, stirring after 2 and 4 minutes, until syrup and peanuts are lightly browned. Stir in butter, vanilla, and soda until light and foamy. Spread to a ¼” thickness on a large, well-buttered cookie sheet. For very thin brittle, cool mixture on cookie sheet 3-5 minutes; lift from sheet and pull or stretch mixture to desired thinness.
Ava Chan
Former Book Processing Student Assistant
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MINTS
1 – 3 ounce package cream cheese (room tempature)
1 egg white
1 tsp mint extract (or other flavor)
sifted powdered sugar (about 3 pounds)
Cream the cheese well, add egg white and flavoring, add sugar to make desired consistency to form a ball and hold shape. Divide dough to make colors as desired to coordinate with molds used.
If using molds, roll in granulated sugar first, then place in mold. Pop out of mold on to wax paper, one at a time. Let “set up” or dry out on wax paper while making others. They should get crusty before stacking, freeze in plastic container. 1 batch makes about 150 mints, depending on molds used.
Peg Williams
Government Publications
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MOIST APPLE CAKE
Heat oven to 350 degrees
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 eggs
½ cup salad oil
2 teaspoons vanilla
4 cups apples, unpeeled and diced
1 cup nuts, chopped
Frosting (see below)
Sift together sugar, flour, baking soda, salt, and cinnamon; set aside. Beat eggs and oil together until foamy; add vanilla. Add egg mixture to dry ingredients. Add apples and nuts and mix. Pour into 9”x13” greased pan and bake for 45 minutes (might be done in 30 minutes). Cool. Spread frosting on top.
Frosting:
Mix 2 3-ounce packages of cream cheese, 3 tablespoons margarine or butter, pinch of salt, 1-1/2 cups powdered sugar, and 2 teaspoons vanilla together until smooth.
NOTE: I also had to add about ¼ cup water to the cake recipe at the end because it was too stiff to mix—don’t add if you don’t need it. You can also substitute 1 can apple pie filling for the apples.
Helen Henry
Library Administrative Office
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MOM’S APPLE CRISP
Heat oven to 350 degrees
5-6 tart apples (Pippins or Greenings)
1 cup flour
½ to 1 cup sugar
1 teaspoon baking soda
¾ teaspoon salt
1 egg
1/3 cup butter
½ teaspoon cinnamon
Peel and slice apples and place in medium-sized pan (8”x8” or 9”x11”). Mix together flour, sugar, baking soda, and salt. Add unbeaten egg to dry ingredients and mix with fork until it has mealy consistency. Spoon topping over sliced apples. Melt butter and pour over topping. Sprinkle cinnamon over topping. Bake for 30-40 minutes until topping is nicely browned.
NOTE: This recipe is different than others I’ve seen because the topping doesn’t include oatmeat or cornflakes. Best served warm with vanilla ice cream (preferably Haagen-Daaz) or whipped cream.
Karen Kinney
Library Retiree
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MOM’S FUDGE
12 large marshmallows or 120 mini marshmallows
2/3 c evaporated milk
2 c sugar
1/2 c butter
1 c chocolate chips
1 t vanilla
Over medium heat and stirring constantly, bring marshmallows, milk, sugar and butter to a boil. Slightly heat slightly and continue stirring and boiling for 6 minutes. Remove from heat. Stir in chocolate chips and vanilla. Pour into greased 8” x 8” pan. Cool before serving.
Lis Phillips
Library Alumni
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PEANUT BUTTER BALLS
1 ½ cups smooth peanut butter
1 cup powdered sugar
2 cups rice crispys
1 stick butter
12 ounces semi-sweet chocolates
½ square parowax (household wax)
Freeze the first mixture for ½ hour, then shape into small balls . Boil water in the bottom of a double boiler,and bring to a boil. On the top, melt 12 ounces of chocolates and ½ a square of parewax. Dip the small balls into the boiling mixture. Remove them with a different spoon and place each on wax paper. Makes about 4 dozen.
Robyn Windmiller
Student Assistant
Government Publications
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PEANUT BUTTER CHOCOLATES
1 lb powdered sugar
2 C chunky peanut butter (or smooth if you don’t like chunks)
3 C Rice Krispies
8 oz softened margarine
Mix above ingredients and form into small balls
Melt the following ingredients in a double boiler [a word of caution - one drop of water in this mixture will ruin the entire mixture]
9 oz milk chocolate
1 1/2 oz. paraffin
6 oz semi-sweet chocolate chips
Dip balls into chocolate mixture using tongs. Place on wax paper to set up. Dip the balls a second time if you have extra chocolate mixture. You will need more chocolate if you make larger balls.
Pamela Hall
Technical Services
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PERSIMMON COOKIES
1/2 c. butter
1 c. sugar
1 egg
1 tsp. baking soda
1 c. persimmon pulp
2 c. flour
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped nuts
1 c. raisins
Cream butter and sugar, beat in the egg.
Stir baking soda into persimmon pulp and add to batter.
Add flour, spices, nuts and raisins.
Bake 15 min. at 350°F. (Makes about 2 dozen)
Brian Moore
PAC Support
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PMS Fudge
1 chocolate cake mix
1 can evaporated milk
½ cup margarine, melted
1 cup nuts, chopped
1 cup chocolate chips
35 caramels
Put cake mix in a bowl, add the chopped nuts, melted margarine, 2/3 of a cup of evaporated milk. Mix.
Take half of the mix and put in a 9 x 13” baking pan. Bake in oven for 15 minutes at 350 degrees.
In a sauce pan, add the caramels with the remaining evaporated milk, heat until melted.
Remove baking pan from oven and while hot, add the chocolate chips and pour the caramel and milk mixture over the top. Then add the remainder of the cake mix and finish baking for 20 minutes at 350 degrees. Enjoy.
Luz Lopez
Former Book Processing Student
Assistant
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PUMPKIN CAKE
8 beaten eggs
2 C vegetable oil
4 C sugar (white)
4 C flour
1 large can pumpkin
4 t cinnamon
2 t baking soda
2 t baking powder
1 t salt
Combine above ingredients in a large bowl ; pour into 2 greased jelly roll pans. Bake 20 minutes at 350.
Frosting for pumpkin cake:
8 oz. softened cream cheese
1 1/2 lbs powdered sugar
2 sticks softened margarine
2 t vanilla
Mix above ingredients. Add milk (up to 1 T) until spreading consistency. Spread on cake, sprinkle with chopped nuts (optional).
Pamela Hall
Technical Services
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QUICK NO-BAKE COOKIES
2 cups sugar
3 tablespoons cocoa
½ cup milk
½ bar margarine
salt
Combine in saucepan and boil only one minute. Then add after taking off stove:
½ cup peanut butter (chunky)
1 teaspoon vanilla
Stir in 3 cups uncooked quick rolled oats
Drop by teaspoon on waxed paper.
Marsha Shea
Technical Services
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RED VELVET CAKE
1 box of yellow cake mix
1/2 cup oil
1 cup low-fat buttermilk
2 tablespoons cocoa
5 eggs
2 ounces red food coloring
Mix the cake following the package directions and then add the buttermilk, cocoa, eggs and food coloring, mixing well. Bake according to the instructions on the cake-mix box.
Cream-Cheese Icing:
Cream together 1 package (8ounces) softened cream cheese,1/2 box plus 2 tablespoons confectioner’s sugar (add a little at a time,1teaspoon vanilla and 1/2 stick of butter (softened). Try this cake for Valentine’s Day!
Pat Jones
CPMC
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RUGULACH
1 cup butter
6 oz. Cream cheese, softened
2 ¼ cups flour
Cinnamon sugar: ½ cup sugar & 1 ½ tsp cinnamon
¾ cup raspberry jam, or apricot jam
½ cup ground walnuts
¾ cup raisins
350º oven, 18-22 minutes
Beat butter and cream cheese until fluffy. Add flour and beat until mixed. Divide dough into thirds. Flatten into 6” disks. Wrap and refrigerate for at least 1 hour.
Sprinkle dough and work surface with flour, roll disk into 14” circle. Spread with ¼ cup jam to ¼” of edge. Sprinkle with 1/3 of cinnamon sugar, 1/3 of raisins and 1/3 of nuts.
Cut circle into 16 wedges. Roll from wide edge to point. Sprinkle with 1/8 tsp cinnamon sugar. Place 2” apart on baking sheet and bake.
Cindi Bouvier
Government Publications
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RUM BALLS
1 cup crushed vanilla wafers
1 cup powdered sugar
½ cup finely chopped pecans
2 Tbls. cocoa
2 Tbls. corn syrup
¼ cup rum
Mix ingredients. Roll into 1” balls, then roll in granulated sugar. Let “set up” on wax paper. Roll in sugar a second time. Refrigerate or freeze to keep.
Peg Williams
Government Publications
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SEE’S TOFFEE CAKE
1 angel food cake (store-bought or homemade)
1 pint whipping cream, whipped with 1 – 2 tablespoons powdered sugar (or, one container Cool Whip)
1 jar See’s chocolate syrup
¼ pound See’s Victoria toffee, broken into small pieces.
Frost entire cake (sides and top) with whipped cream
Drizzle chocolate syrup over top and sides of frosted cake
Sprinkle toffee liberally around the top of the cake
Cut with a serrated knife
Serve with additional chocolate syrup, if desired.
NOTE: See’s chocolate syrup and Victoria toffee are found in all See’s candy shops. While other syrups and toffees may be used, See’s is really good!
Susan Soto
Technical Services
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SESAME WALNUT BALLS
1 cup butter, softened
½ cup powdered sugar
2 cups flour
1 tbls Water (add a little red or green color to water if desired)
11/2 tsp Vanilla
1 cup chopped walnuts
Refrigerate 45 minutes. Preheat oven to 300 degrees. Roll into balls, 1 Tbl. each. Roll in sesame seeds and place on ungreased baking sheets. Bake for 30 minutes. Cook on wax paper.
Makes 2-3 dozen.
Peg Williams
Government Publications
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SEVEN-UP CAKE
Heat oven to 350 degrees.
3 cups flour
3 cups sugar
1 stick butter
1 heaping teaspoon Crisco
5 eggs
5-6 teaspoons lemon extract
1 cup 7-Up
Grease and flour bundt pan. Stir together Crisco, butter, and sugar until smooth. Add eggs, 2-3 at a time. Gradually add flour. Add extract. Stir in 7-Up. Bake for about an hour.
NOTE: This works best when mixed by hand.
Maureen Dotson
Library Administrative Office
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SIX LAYER BAR
Bake at 350 degrees for 25-30 minutes or until lightly browned.
½ cup margarine
1-½ cup graham cracker crumbs
12 ounces package chocolate chips
1-½ cup (3 ½ ounce can) flaked coconut
1 cup chopped walnuts
1 (14 ounce) Eagle Brand sweetened condensed milk
In a 9 x 13” pan, melt butter. Sprinkle crumbs evenly over butter. Spread chips over the crumbs. Layer coconut, then walnuts over coconut. Pour sweetened condensed milk evenly over all. Cool completely before cutting. Makes about 24 bars.
NOTE: One can also use ½ cup butterscotch chips with ½ cup white chocolate chips.
Kathy Taylor
CPMC
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SPICE COOKIES
½ pound unsalted butter
1 cup sugar
1 cup dark corn syrup
1 Tbls cider vinegar
5 cups sifted all-purpose flour
1 t. soda
1 ¼ tsp cinnamon
1 ¼ tsp ground ginger
1 tsp cloves
½ tsp ground pepper
2 large eggs, lightly beaten
350º oven, 7-8 minutes
Melt butter, sugar, corn syrup and vinegar over low heat. Let cool. Sift together dry ingredients and stir into butter. Beat in eggs, mixing until very smooth.
Chill for several hours. Divide into 4 equal portions. One at a time, roll 1/8” thick. Cut with cookie cutters and sprinkle with colored sugars. Bake on greased sheets 7-8 minutes.
Megan Dreger
Government Publications
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“SPIDERS”
1 large can Chinese noodles
6 ounces chocolate chips & 6 ounces butterscotch chips
(or 12 ounces of one or other)
½ cup crunchy peanut butter
Melt chips and peanut butter in sauce pan. Turn off heat, add noodles and stir until coated. Spoon out onto wax paper to cool. Store in cool place.
Anonymous
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SPIDERS
1 large can chinese noodles
6 oz. Butterscotch chips
6 oz. Chocolate chips
½ cup peanut butter
Melt chips over low heat in wok pan (stirs better than double boiler). Stir in peanut butter, add noodles. Drop by Tbls. on wax papered cookie sheets. Chill. Keep cool . Makes about 4 doz.
Peg Williams
Government Publications
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SUPER DUPER EASY FUDGE
1 –12 ounce package of semi-sweet chocolate chips
1 cup diced walnuts
1 can sweetened condensed milk (the regular size, not the tiny one)
1 teaspoon vanilla
“Nuke” (in microwave) the chips for 3 minutes
Stir in the sweetened condensed milk and vanilla
Add nuts
Spread fudge on buttered plate. Refrigerate until fudge gets firm. Cut into dainty little squares. Scarf up the dainty little squares……yum.
Robin Richmond
Library Alumni
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SYLTSNITT
(Jam Bars)
Heat oven to 350 degrees.
½ cup sugar
7 ounces margarine (a little less than 2 cubes)
2 cups flour
½ teaspoon salt
½ teaspoon vanilla
raspberry preserves
powdered sugar icing (powdered sugar, milk, and dash of vanilla…mixed together)
½ cup almonds, chopped finely
Mix together first five ingredients with a fork, spoon, or by hand. Pat down on cookie sheet into a rectangular shape about ½” thick. Before baking, brush with preserves. Bake for about 20 minutes or until golden brown around the edges. After baking, while still warm, spread on icing, then sprinkle with nuts. Before cooling, cut into bars at an angle.
NOTE: I copied this recipe from a file in a Swedish kitchen while I lived in Sweden in 1981.
Susan Soto
Technical Services
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TOFFEE ALMOND SANDIES
1 cup butter, softened (no substitutes)
1 cup sugar
1 cup confectioner’s sugar
cup vegetable oil
2 eggs
1 tsp almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups finely chopped almonds
1 pack (6 oz) English Toffee bits
additional sugar
In mixing bowl, cream butter and sugar together. Add oil, eggs, extract, and mix well. Combine flours, baking soda, cream of tartar, and salt. Gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1 inch balls and roll in sugar. Place on cookie sheet and flatten with fork.
Bake at 350 degrees for 12 to 14 minutes or until lightly browned.
Makes about 12 dozen.
Claudia Stall
Collection Preservation
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WHITE DEATH
1 9 ounce bag pretzel stix, broken
1 cup peanuts (cocktail or dry roast)
2 cups Rice Krispies
2 cups Captain Crunch
2 pounds white chocolate or white Candi-quick coating.
Toss dry ingredients together…melt chocolate. Mix all together. Immediately spoon unto wax paper to set up.
NOTE: I use a big spoon and then cut them into 2 or 3 pieces after it sets up, which is almost immediately.
Kathy Taylor
CPMC
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WINE CAKE
Heat oven to 350 degrees
1 package yellow cake mix (like Duncan Hines Golden Butter)
1 3-ounce package of vanilla instant pudding (prefer French Vanilla)
4 eggs
½ cup oil (Crisco)
1 cup sherry wine (NOT cooking wine)
1 teaspoon nutmeg
powdered sugar
Mix all the ingredients, except powdered sugar, together in a mixer for about 3 minutes, or until thoroughly mixed. Put into a greased and floured bundt or tube pan. Bake for 45-50 minutes. Cool in pan on a rack for 5 minutes before removing from pan. Dust with powdered sugar.
NOTE: If you keep the cake well-wrapped in the refrigerator, it seems to last forever.
Ann Nevitt
Technical Services
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YANA’S BANANA CAKE
Heat oven to 350 degrees.
1-1/2 cup sugar
½ cup shortening
2 eggs
1 teaspoon vanilla
½ teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
2 cups flour
¼ sour milk
1 cup bananas (black or very ripe), mashed
½ cup nuts, chopped (optional)
Cream together sugar and shortening; add eggs and vanilla. Mix in powder, soda, salt, and flour. Then add milk, bananas, and nuts. Pour into greased 9”x13” or tube pan, and test for doneness at 35-60 minutes. Or, pour into cupcake tins and test for doneness at 20 minutes; serve warm with butter.
NOTE: Freeze bananas to blacken.
Mina Muessigmann
Technical Services
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YUMMY PEANUT BUTTER TREATS (Hollywood Squares)
2 c peanut butter
2 c powdered sugar
1/2 c brown sugar
1/2 c melted butter
1/2 t vanilla
1 c chocolate chips
1/4 c butter
Mix powdered sugar, peanut butter, brown sugar, and butter well. Press into greased cookie sheet. Melt butter and chocolate chips. Spread over peanut butter mix. Keep refrigerated. (For thicker treats, press into 13×9x2 pan or 8” square pan.)
Lis Phillips
Library Alumni