Category Archives: Desserts

Sand Tarts

1 c. margarine
1/2 c. powdered sugar
1 t. vanilla
2 c. flour
1 c. chopped pecans

  • Cream margarine and sugar. Add vanilla.
  • Add flour and mix well.
  • Stir in pecans. Shape into small balls.
  • Bake at 325° for 15-18 minutes.
  • Roll in powdered sugar as they come out of the oven.
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Peanut Butter Cookies

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1/2 t. baking powder
1/4 t. salt
3/4 t. baking soda
1 1/4 c. flour

  • Cream shortening and sugars. Add peanut butter and mix well.
  • Beat the egg and add to the mixture.
  • Combine flour, baking powder, soda, and salt, then gradually add to mixture.
  • Take cookie dough by teaspoonfuls and roll into small balls. Place on cookie sheets and flatten with fork.
  • Bake at 350° until lightly browned.

Oatmeal-Raisin Cookies

1 c. shortening
1 c. sugar
1 egg, slightly beaten
2 c. oatmeal
2 t. cinnamon
1 t. nutmeg
3 c. flour
1 t. baking powder
1 t. cloves
1/2 t. salt
1 t. baking soda, added to 1 c. water in which the raisins have boiled
1 c. raisins, boiled & cooled

  • Cream shortening and sugar, and add egg.
  • Add dry ingredients and mix well.
  • Add raisin water to which soda was added.
  • Stir in raisins. Mix well.
  • Drop by scoopfuls onto ungreased cookie sheet and bake in 350° oven.

Date Pinwheel Cookies

Recipe compliments of Margaret Houy (Aunt Maggie)

Cookie:

2 cups brown sugar
1 cup granulated sugar (or 3 cups brown sugar, total)
1½ c. butter or margarine
4 beaten eggs
6 cups flour
¾ teaspoon soda
¾ teaspoon salt
1 teaspoon vanilla

  • Cream butter and sugar(s). Add eggs, mixing well after each one.
  • Sift dry ingredients, then add to mixture.
  • Mix well, then add vanilla. Chill dough thoroughly.

Filling:

2½ cups chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts

  • Mix dates, sugar, and water, and cook for about 10 minutes until it is the consistency of a very thick paste.
  • Remove from the heat and add nuts. Cool before continuing.

Assembly:

  • Roll chilled dough on floured surface to about ¼ inch thickness.
  • Spread filling over rolled dough and fold up jellyroll-style. (Mama says it’s easier to roll the dough between two sheets of waxed paper, then chill in freezer on a cookie sheet before proceeding. If you use this method, peel both pieces of waxed paper off before spreading the filling.)
  • Wrap in waxed paper, and refrigerate several hours or overnight.
  • Slice and bake in a 350° oven.

Cherry Angel Trifle

1 package cherry gelatin
1 cup boiling water
1 prepared 10-inch angel food cake, cut into 1-inch cubes
1 can (20 ounces) cherry pie filling
1 carton (8 ounces) whipped topping

  • Dissolve gelatin in water; refrigerate for 15 minutes.
  • Place half of the cake cubes in a 3-quart trifle or serving bowl. Top with half of the gelatin and pie filling.
  • Repeat layers. Top with whipped topping.
  • Refrigerate for at least 1 hour.

Margarita Cheesecake

24 oz. cream cheese
1 1/4 c. sour cream
3/4 c. plus 2 T. sugar
2 1/2 T. Triple Sec
2 1/2 T. Tequila
2 1/2 T. lime juice
4 eggs

  • Beat cream cheese in large bowl until fluffy.
  • Beat in sour cream, triple sec, tequila and lime juice.
  • Beat in eggs. Pour filling into prepared crust.
  • Bake at 350° until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes.

Rhonda’s World Famous Chocolate-Praline Cheesecake

1 c. pecans, finely chopped
3 T. butter or margarine
2 pkgs. cream cheese, softened
1 c. packed light brown sugar
1/3 cup Hershey’s cocoa
3 eggs
1 teaspoon vanilla extract
Chocolate Crust (recipe below)
Sweetened whipped cream

  • In medium skillet, melt butter; add chopped pecans. Cook over medium heat, stirring frequently, just until golden. Spoon pecans onto paper towels to drain.
  • Heat oven to 400°.
  • In large mixer bowl, beat cream cheese and brown sugar until well blended.
  • Add eggs and vanilla; mix well.
  • Stir in pecans. Pour into prepared Chocolate Crust.
  • Bake 10 minutes. Reduce oven temperature to 250°; continue baking 45 minutes.
  • Refrigerate at least 6 hours. Garnish with whipped cream and serve.

Chocolate Crust:

1 c. vanilla wafer crumbs
1/4 c. Hershey’s cocoa
1/4 c. powdered sugar
1/4 c. melted butter

  • Heat oven to 350°.
  • In medium bowl, stir together vanilla wafer crumbs, Hershey’s cocoa, and powdered sugar.
  • Add melted butter; blend well.
  • Press mixture onto bottom and 1 inch up side of 9-inch springform pan.
  • Bake 8 minutes. Cool slightly.