This recipe is a family favorite! It is so simple and fun, very kid (and adult!) friendly.
Homemade Oreo Cookies
2 Devil's Food cake mixes4 eggs1 1/2 c. shortening
Mix cake mixes, eggs, shortening. Roll in prune-size balls. Bake at 350 degrees on cookie sheet for 10 minutes. Let cool on cookie sheet.
FILLING:
8 oz. cream cheese3 c. powdered sugar1/2 stick butter
Mix filling (using a kitchenaid mixer works best) - put between 2 cooled cookies. Makes about 5 dozen.
Showing posts with label Cakes and Cookies. Show all posts
Showing posts with label Cakes and Cookies. Show all posts
STRAWBERRY FREEZER JAM
Labels:
Cakes and Cookies
4 cups sugar
¼ cup water
1 box powdered fruit pectin
2 cups crushed ripe strawberries (about 2 pints)
Add sugar to crushed strawberries in a large bowl; mix well and set aside. Combine the water and fruit pectin in a small saucepan; blend well. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir into sweetened strawberries. Continue stirring about 3 minutes (There will be some sugar crystals remaining). Quickly ladle jam into jars. Cover at once with a tight-fitting lids. Let stand at room temperature until set. Store in freezer (if jam is to be used within two or 3 weeks it may be stored in the refrigerator.) Makes about five 8 oz. jars.
¼ cup water
1 box powdered fruit pectin
2 cups crushed ripe strawberries (about 2 pints)
Add sugar to crushed strawberries in a large bowl; mix well and set aside. Combine the water and fruit pectin in a small saucepan; blend well. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir into sweetened strawberries. Continue stirring about 3 minutes (There will be some sugar crystals remaining). Quickly ladle jam into jars. Cover at once with a tight-fitting lids. Let stand at room temperature until set. Store in freezer (if jam is to be used within two or 3 weeks it may be stored in the refrigerator.) Makes about five 8 oz. jars.
RHUBARB JAM
Labels:
Cakes and Cookies
5 cups rhubarb, cut in small pieces
4 cups sugar
1 large can crushed pineapple
1 pkg. raspberry Jell-o
Boil rhubarb, sugar and pineapple for 25 minutes. Remove from heat and add package raspberry Jell-o. Skim off top film and discard. Pour mixture into canning jars and seal.
4 cups sugar
1 large can crushed pineapple
1 pkg. raspberry Jell-o
Boil rhubarb, sugar and pineapple for 25 minutes. Remove from heat and add package raspberry Jell-o. Skim off top film and discard. Pour mixture into canning jars and seal.
PICKLED BEETS
Labels:
Cakes and Cookies
Rose (Emma’s sister)
3 quarts cooked beets
1 green pepper – slivered
3 tsp. salt
1/3 tsp. allspice
1/3 tsp. ground cloves
Boil beets in skins for 1 ½ to 2 hours, then drain. Skin and slice cooled beats. Place in bottles. Heat filled bottles in 200° oven. In a pan, combine remaining spices and equal parts of apple cider vinegar and sugar. Heat mixture and fill warmed bottles then seal.
3 quarts cooked beets
1 green pepper – slivered
3 tsp. salt
1/3 tsp. allspice
1/3 tsp. ground cloves
Boil beets in skins for 1 ½ to 2 hours, then drain. Skin and slice cooled beats. Place in bottles. Heat filled bottles in 200° oven. In a pan, combine remaining spices and equal parts of apple cider vinegar and sugar. Heat mixture and fill warmed bottles then seal.
ROYAL DECORATING ICING
Labels:
Cakes and Cookies
3 egg whites
3 cups powdered sugar
½ tsp. cream of tartar
This icing will dry as hard as plaster. As you work, it is important to keep the bowl of icing covered with a damp cloth at all times except while filling your decorating bag. Mix ingredients together on low speed, then whip at high speed for five to ten minutes, until it is the consistency of thick whipped cream. As egg sizes vary, you may have to thin or thicken icing. Thin with water, a few drops at a time. Thicken with confectioners’ sugar. Icing may be stored at room temperature overnight in an airtight container or for several days in the refrigerator. Beat it again before using.
3 cups powdered sugar
½ tsp. cream of tartar
This icing will dry as hard as plaster. As you work, it is important to keep the bowl of icing covered with a damp cloth at all times except while filling your decorating bag. Mix ingredients together on low speed, then whip at high speed for five to ten minutes, until it is the consistency of thick whipped cream. As egg sizes vary, you may have to thin or thicken icing. Thin with water, a few drops at a time. Thicken with confectioners’ sugar. Icing may be stored at room temperature overnight in an airtight container or for several days in the refrigerator. Beat it again before using.
WEDDING CAKE FROSTING
Labels:
Cakes and Cookies
Emma
1 cup sugar
½ cup water
2 egg whites
¼ tsp. cream of tarter
2 Tbsp. white Karo syrup
desired flavoring
Beat egg whites and cream of tarter until stiff. Add Karo syrup to mixture and set aside. Boil sugar and water together until it forms a soft ball, when dropped in cold water. While stirring constantly, slowly pour egg white mixture into sugar mixture, cook until desired consistency. Flavor with orange, coconut, or almond flavoring and tint to match decorations on cake.
“Mom made and decorated many wedding cakes including mine and Charlene’s. Her first introduction to cake decorating was when she worked in the bakery owned by her father-in-law in 1934 as a newlywed.” – Nadine
1 cup sugar
½ cup water
2 egg whites
¼ tsp. cream of tarter
2 Tbsp. white Karo syrup
desired flavoring
Beat egg whites and cream of tarter until stiff. Add Karo syrup to mixture and set aside. Boil sugar and water together until it forms a soft ball, when dropped in cold water. While stirring constantly, slowly pour egg white mixture into sugar mixture, cook until desired consistency. Flavor with orange, coconut, or almond flavoring and tint to match decorations on cake.
“Mom made and decorated many wedding cakes including mine and Charlene’s. Her first introduction to cake decorating was when she worked in the bakery owned by her father-in-law in 1934 as a newlywed.” – Nadine
ICING - ALL PURPOSE DECORATING
Labels:
Cakes and Cookies
Wilton Cake Cookbook
1 lb. powdered sugar (3 ½ cups)
¼ cup powdered milk
½ cup plus 1Tbls. shortening
¼ cup plus 1 tsp. water
dash of salt
1 tsp. flavoring – almond or vanilla
This recipe is wonderful for almost any decorating. It holds its shape beautifully for cakes, cookies, etc. Can be divided and used to make several different colors if needed.
1 lb. powdered sugar (3 ½ cups)
¼ cup powdered milk
½ cup plus 1Tbls. shortening
¼ cup plus 1 tsp. water
dash of salt
1 tsp. flavoring – almond or vanilla
This recipe is wonderful for almost any decorating. It holds its shape beautifully for cakes, cookies, etc. Can be divided and used to make several different colors if needed.
CHOCOLATE ICING
Labels:
Cakes and Cookies
Isabel (Emma’s sister)
2 ½ cups sugar
¾ cup whipping cream
½ cup milk
1 tsp. Karo syrup
¼ cup cocoa
Cook to soft ball stage. Remove from heat and let cool. Don’t stir while cooling. After cooled add:
1 tsp. vanilla
1 Tbsp. butter
Whip with a spoon until spreadable consistency.
“Aunt Isabel was known throughout Drigg’s for her this chocolate frosting.”
– Nadine
2 ½ cups sugar
¾ cup whipping cream
½ cup milk
1 tsp. Karo syrup
¼ cup cocoa
Cook to soft ball stage. Remove from heat and let cool. Don’t stir while cooling. After cooled add:
1 tsp. vanilla
1 Tbsp. butter
Whip with a spoon until spreadable consistency.
“Aunt Isabel was known throughout Drigg’s for her this chocolate frosting.”
– Nadine
BUTTERCREAM FROSTING
Labels:
Cakes and Cookies
3 cups powdered sugar
1/3 cup butter, softened
1 ½ tsp. vanilla
1 to 2 Tbsp. milk
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk.
Beat until smooth and spreadable. Makes enough to frost 13 x 9 inch flat cake, or a 9 inch two layer round cake.
1/3 cup butter, softened
1 ½ tsp. vanilla
1 to 2 Tbsp. milk
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk.
Beat until smooth and spreadable. Makes enough to frost 13 x 9 inch flat cake, or a 9 inch two layer round cake.
CREAM CHEESE FROSTING
Labels:
Cakes and Cookies
1 pkg. (8 oz.) cream cheese, softened
¼ cup butter, softened
2 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 x 9 inch cake generously, or fills and frosts one 8 or 9 inch two-layer cake. Refrigerate any remaining frosting.
¼ cup butter, softened
2 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 x 9 inch cake generously, or fills and frosts one 8 or 9 inch two-layer cake. Refrigerate any remaining frosting.
FRIEDA’S CREAM CHEESE FROSTING
Labels:
Cakes and Cookies
Frieda (Emma’s sister)
3 oz. Philadelphia cream cheese
1 cup powdered sugar
½ tsp. vanilla
Milk to right consistency (add little at a time)
3 oz. Philadelphia cream cheese
1 cup powdered sugar
½ tsp. vanilla
Milk to right consistency (add little at a time)
SUGAR COOKIES
Labels:
Cakes and Cookies
Emma
1 cup shortening
½ tsp. salt
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 ½ cups sugar
½ tsp. lemon extract
1 tsp. nutmeg
4 cups flour
1 tsp. baking soda dissolved in 6 Tbsp. milk
Mix well. Use additional flour when rolling out. Sprinkle with sugar. Makes 2 ½ dozen, or 3 fruit pizzas. Bake at 375º for 8-10 minutes.
1 cup shortening
½ tsp. salt
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 ½ cups sugar
½ tsp. lemon extract
1 tsp. nutmeg
4 cups flour
1 tsp. baking soda dissolved in 6 Tbsp. milk
Mix well. Use additional flour when rolling out. Sprinkle with sugar. Makes 2 ½ dozen, or 3 fruit pizzas. Bake at 375º for 8-10 minutes.
SNICKER DOODLES
Labels:
Cakes and Cookies
Emma
1 cup margarine 2 tsp. cream of tarter
1 ½ cups sugar ½ tsp. salt
2 eggs 3 cups flour
1 tsp. baking soda
Blend margarine and sugar together. Mix in all other ingredients, saving flour for the last and add it slowly. Chill dough for 1 hour. Form into balls and roll in cinnamon and sugar. Bake for 8-10 minutes at 350º.
“Charlene loved to make these when she was in high school. This is the recipe she entered in the 4-H fair that received a blue ribbon.”
– Nadine
“When I was in fourth grade, and involved in 4H, I made and entered these for the county and state fairs and won the blue ribbon at both. This recipe remained the only thing I knew how to cook until I was married.” - Charlene
1 cup margarine 2 tsp. cream of tarter
1 ½ cups sugar ½ tsp. salt
2 eggs 3 cups flour
1 tsp. baking soda
Blend margarine and sugar together. Mix in all other ingredients, saving flour for the last and add it slowly. Chill dough for 1 hour. Form into balls and roll in cinnamon and sugar. Bake for 8-10 minutes at 350º.
“Charlene loved to make these when she was in high school. This is the recipe she entered in the 4-H fair that received a blue ribbon.”
– Nadine
“When I was in fourth grade, and involved in 4H, I made and entered these for the county and state fairs and won the blue ribbon at both. This recipe remained the only thing I knew how to cook until I was married.” - Charlene
RICE KRISPY TREATS
Labels:
Cakes and Cookies
Rice Krispy Cereal Box
3 Tbsp. butter
1 pkg. marshmallows
6 cups Rice Krispy cereal
In a large sauce pan melt butter and marshmallows on medium-low heat. When melted, turn off heat and stir in Rice Krispy cereal. With wet hands lightly press mixture into a greased baking dish. Let cool, cut into squares and serve.
“I don’t remember a road trip with out them.” – Becky
“Stopping to eat on a road trip? Never. Mom was always prepared with food including treats like these.” – Kathryn
3 Tbsp. butter
1 pkg. marshmallows
6 cups Rice Krispy cereal
In a large sauce pan melt butter and marshmallows on medium-low heat. When melted, turn off heat and stir in Rice Krispy cereal. With wet hands lightly press mixture into a greased baking dish. Let cool, cut into squares and serve.
“I don’t remember a road trip with out them.” – Becky
“Stopping to eat on a road trip? Never. Mom was always prepared with food including treats like these.” – Kathryn
RAISIN FILLED COOKIES
Labels:
Cakes and Cookies
2 cups shortening
4 eggs
2 cups white sugar
1 tsp. salt
1 cup brown sugar
2 tsp. baking soda
2 tsp. vanilla
2 Tbsp. water
6 cups flour
Mix together ingredients and divide in two (It is easier to work with in smaller amounts). Roll into 2 inch logs and wrap in wax paper. Refrigerate until firm.
Filling:
In a blender chop:
2 cups raisins
1 cup water
Add:
1 Tbsp. flour
¾ cup sugar
1 tsp. vanilla
1 cup chopped walnuts
Cook filling until thick then add chopped nuts. Slice dough into ¼ inch slices, place about a tsp. of filling between 2 slices of dough and bake for 10 minutes at 350º. There is no need to press dough together before cooking, baking will seal in filling.
“This was my favorite cookie growing up. Only I left out the filing and ate the dough raw and straight from the freezer.” – Kathryn
“I remember these being one of grandpa Epperson’s favorites. Before we would visit him in Driggs, Mom would make dozens of them and then pick the plumpest and beautiful ones and put in a cookie tin as a special gift for him.” – Charlene
4 eggs
2 cups white sugar
1 tsp. salt
1 cup brown sugar
2 tsp. baking soda
2 tsp. vanilla
2 Tbsp. water
6 cups flour
Mix together ingredients and divide in two (It is easier to work with in smaller amounts). Roll into 2 inch logs and wrap in wax paper. Refrigerate until firm.
Filling:
In a blender chop:
2 cups raisins
1 cup water
Add:
1 Tbsp. flour
¾ cup sugar
1 tsp. vanilla
1 cup chopped walnuts
Cook filling until thick then add chopped nuts. Slice dough into ¼ inch slices, place about a tsp. of filling between 2 slices of dough and bake for 10 minutes at 350º. There is no need to press dough together before cooking, baking will seal in filling.
“This was my favorite cookie growing up. Only I left out the filing and ate the dough raw and straight from the freezer.” – Kathryn
“I remember these being one of grandpa Epperson’s favorites. Before we would visit him in Driggs, Mom would make dozens of them and then pick the plumpest and beautiful ones and put in a cookie tin as a special gift for him.” – Charlene
RAISIN COOKIES
Labels:
Cakes and Cookies
2 cups raisins, cover with water, and bring to boil, take off heat and cool. Save the juice.
1 cup shortening
1 ½ cups sugar
2 eggs
4 cups flour
1 cup raisin juice
1 tsp. each of: baking soda, baking powder, allspice, cloves, cinnamon, and salt
Add ½ - 1 cup walnuts, as desired
Set in refrigerator for approximately 1 hour to puff raisins, and then drop by spoon onto cookie sheet. Bake 10 minutes at 400º.
1 cup shortening
1 ½ cups sugar
2 eggs
4 cups flour
1 cup raisin juice
1 tsp. each of: baking soda, baking powder, allspice, cloves, cinnamon, and salt
Add ½ - 1 cup walnuts, as desired
Set in refrigerator for approximately 1 hour to puff raisins, and then drop by spoon onto cookie sheet. Bake 10 minutes at 400º.
PEANUT BUTTER SQUARES
Labels:
Cakes and Cookies
1 ½ cups margarine or shortening
1 ¼ cups brown sugar
1 ¼ cups sugar
3 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 ½ cups flour
2 cups peanut butter
3 ½ cups instant oatmeal
Mix eggs and sugars together then add the remaining ingredients. Pat into 2 cookie sheets. Bake 375º for 10-12 minutes. When cooled frost with chocolate frosting. Cut into squares and serve.
“I received this recipe from, Carol, our neighbor in Richfield. Carol worked for the school lunch program, this is a recipe she made for lunches.”
- Nadine Jeppesen Adams
1 ¼ cups brown sugar
1 ¼ cups sugar
3 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 ½ cups flour
2 cups peanut butter
3 ½ cups instant oatmeal
Mix eggs and sugars together then add the remaining ingredients. Pat into 2 cookie sheets. Bake 375º for 10-12 minutes. When cooled frost with chocolate frosting. Cut into squares and serve.
“I received this recipe from, Carol, our neighbor in Richfield. Carol worked for the school lunch program, this is a recipe she made for lunches.”
- Nadine Jeppesen Adams
PEANUT BUTTER COOKIES
Labels:
Cakes and Cookies
½ cup white sugar
½ cup brown sugar
½ cup shortening
½ cup peanut butter
1½ cups flour
1 egg
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
Mix sugar and shortening together. Stir in peanut butter, add well beaten egg. Next add flour, soda, salt and vanilla. Roll into balls, place on cookie sheet and press with a fork. Bake at 350º for 10 minutes.
“I loved these as a child, we called them Peanut Butter Smashies.”
– Kathryn
½ cup brown sugar
½ cup shortening
½ cup peanut butter
1½ cups flour
1 egg
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
Mix sugar and shortening together. Stir in peanut butter, add well beaten egg. Next add flour, soda, salt and vanilla. Roll into balls, place on cookie sheet and press with a fork. Bake at 350º for 10 minutes.
“I loved these as a child, we called them Peanut Butter Smashies.”
– Kathryn
OATMEAL COOKIES
Labels:
Cakes and Cookies
1 cup margarine
2 cups flour
1 cup sugar
2 tsp. baking powder
1 cup brown sugar
¾ tsp. cinnamon
2 eggs
½ tsp. salt
1 tsp. vanilla
2 cups quick oats
Cream margarine and sugars until fluffy. Mix in eggs and vanilla. Sift together flour, baking powder, cinnamon and salt then add to creamed mixture. Blend thoroughly. Stir in oats. Bake 11-13 minutes at 350º. Variations: Stir in 1 cup raisins or nuts.
2 cups flour
1 cup sugar
2 tsp. baking powder
1 cup brown sugar
¾ tsp. cinnamon
2 eggs
½ tsp. salt
1 tsp. vanilla
2 cups quick oats
Cream margarine and sugars until fluffy. Mix in eggs and vanilla. Sift together flour, baking powder, cinnamon and salt then add to creamed mixture. Blend thoroughly. Stir in oats. Bake 11-13 minutes at 350º. Variations: Stir in 1 cup raisins or nuts.
OATMEAL CAKE
Labels:
Cakes and Cookies
Rose
In a bowl add:
1 ¼ cup hot water
1 cup oatmeal
Let set while creaming:
¼ lb. butter
½ tsp. salt
1 tsp. cinnamon
1 cup white sugar
1 cup brown sugar
2 eggs
Add the oatmeal mixture; stir in:
1 tsp. baking soda
1 1/3 cups flour
½ cup chopped nuts
Makes a 9 x 13 sheet cake. Bake at 350º for 35 minutes
Topping:
Blend together:
½ cube butter, soft
1 cup brown sugar
1/3 cup canned milk
Stir in the follow:
½ cup nuts, chopped
½ cup coconut
Spread on cake as soon as you take it out of the oven. Return to oven and broil for 3 to 5 minutes.
In a bowl add:
1 ¼ cup hot water
1 cup oatmeal
Let set while creaming:
¼ lb. butter
½ tsp. salt
1 tsp. cinnamon
1 cup white sugar
1 cup brown sugar
2 eggs
Add the oatmeal mixture; stir in:
1 tsp. baking soda
1 1/3 cups flour
½ cup chopped nuts
Makes a 9 x 13 sheet cake. Bake at 350º for 35 minutes
Topping:
Blend together:
½ cube butter, soft
1 cup brown sugar
1/3 cup canned milk
Stir in the follow:
½ cup nuts, chopped
½ cup coconut
Spread on cake as soon as you take it out of the oven. Return to oven and broil for 3 to 5 minutes.
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