Toasted Butter Pecan Cake
- 2 cups pecans pieces, chopped
- 1 cup salted butter, softened
- 2 cups raw or white sugar
- 4 eggs
- 2 tsp. almond extract
- 3 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup milk
- 16 oz. cream cheese, softened
- ½ cup salted butter, softened
- 5 cups powdered sugar
- 2 tsp. almond extract
- 1-2 Tbsp. milk
Preheat oven to 350 F. Place chopped pecans on a cookie sheet ahnd toast for
10-15 minutes. Let cool. In a large mixing bowl, cream butter and sugar. Add
eggs one at a time, beating well after each addition. Add almond extract. Add
flour, baking powder, salt, and milk; beat just until combined. Fold in 1 cup of
toasted pecans. Pour into 3 greased 8-inch round baking pans or 2 greased
9-inch round baking pans. Do not overbake. Cool for 10 minutes before
removing from pans.
For frosting, in a large mixing bowl beat cream cheese, butter, powdered
sugar, and almond extract. Add enough milk to achieve the frosting consistency
you like. Frost cake and sprinkle remaining toasted pecans on top. Serves 14-16.
Pecans and baking ingredients available at Pat’s Bulk Food
1 cup margarine
1 cup sugar
2 Tbsp. milk
1 tsp. vanilla extract
2 ½ cups sifted flour
¾ cups red candied cherries
½ cup chopped pecans
¾ cup flaked coconut
In mixing bowl, cream together margarine and sugar. Blend in milk and vanilla extract. Stir in flour, candied cherries, and pecans. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap in waxed paper; chill several hours or overnight. Slice into ¼ thick pieces and place on ungreased cookie sheet. Bake at 375 degrees for 12 minutes or until edges are golden brown.
Coconut Oil Pie Crust
Makes enough for one 9-inch pie. Recipe can be doubled for a double crust.
1 1/2 cups all-purpose flour
1 tbsp. sugar
1/2 tsp salt
1/2 cup coconut oil, room temperature
4-7 tbsp. water, cold
Whisk together flour, salt and sugar in a large bowl. Rub in coconut oil with your fingertips or a pastry blender, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a pea remain.
Using a fork, stir in cold water until dough almost comes together into a ball. Add water gradually, a tablespoon or two at a time. Press dough into a ball with your hands and wrap in plastic.
Chill for at least 60 minutes before using.
Makes crust for one 9-inch pie.
Best Sugar Cookies
1 cup margarine, softened 5 cups flour
2 cups sugar 1 tsp. salt
1 cup oil 2 tsp. baking soda
2 eggs 2 tsp. baking powder
1 tsp. vanilla 1 ½ tsp. cream of tartar
Cream first five ingredients together. Combine dry ingredients and gradually add to first mixture. Roll dough into small balls the size of walnuts. Roll each ball in colored sugar and place on ungreased cookie sheet. Bake 11 minutes at 350 degrees or until desired browning. Cookies can also be iced. Enjoy!
Oatmeal Raisin Cookies
2 sticks Fleishman’s margarine 1 tsp. salt
1 cup brown sugar 3 cups quick oats
1 cup sugar ¾ cup raisins
1 tsp. vanilla 2 eggs
1 ½ cups flour nuts optional
1 tsp. baking soda
Cream first five ingredients together. Combine dry ingredients and add to creamed mixture. Stir in oats, raisins, and nuts. Bake at 350 degrees for 9-10 minutes. Makes 4 dozen.
Chocolate Chip Cookies
1/3 cup soft shortening 1 ½ cups flour
1/3 cup Fleishman’s margarine ½ tsp. baking soda
½ cup sugar ½ tsp. salt
1 egg ½ cup nuts
1 tsp. vanilla 6 oz. chocolate chips
Cream first six ingredients together. Combine dry ingredients and add to creamed mixture. Stir in nuts and chocolate chips. Bake at 375 degrees for 8-10 minutes.
Peanut Butter Cookies
1 cup margarine 2 eggs
1 cup brown sugar 3 cups flour
1 cup white sugar 2 tsp. baking powder
½ tsp. vanilla ½ tsp. salt
¾ cup peanut butter
Cream first five ingredients together. Add eggs. Combine dry ingredients and add to creamed mixture. Form in balls and put on a cookie sheet. Press cookies with fork tines dipped in flour. Bake at 350 degrees for 12 minutes. Makes 4 dozen.
1 cup shortening 1 ½ cups sugar
2 eggs 2 ¾ cups sifted flour
2 tsp. cream of tartar 1 tsp. baking soda
½ tsp. salt 2 tsp. cinnamon
2 Tbsp. sugar
Mix together shortening, sugar, and eggs. Blend flour, cream of tartar, soda, and salt. Combine the two mixtures and roll into walnut sized balls. Roll in mixture of 2 tsp. cinnamon and 2 Tbsp. sugar. Place 2 inches apart on ungreased baking sheet. Bake until light brown at 400 degrees for 8-10 minutes.
German Layered Apple Cake
- 1 1/2 pounds semi-tart apples (about 5 medium-size apples – Golden Delicious)
- Heaping 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 2 cups all-purpose flour, plus more for the pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick plus 3 tablespoons (11 Tbls) unsalted butter, at room temperature
- Heaping 1 cup granulated sugar
- 3 eggs, lightly beaten
- 2/3 cup apple cider or apple juice
- Peel and core the apples. Cut wedges lengthwise into thin slices.
- In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
- Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
- Sift the flour with the baking powder and salt and set aside.
- Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the apple cider with the third batch. Don’t overmix.
- Divide the batter into 3 portions (about 1 cup each) Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spoon half of the apple and cream mixture evenly over the batter, leaving a 1/2-inch border around the edge and smoothing the slices so they’re level. Scrape another 1/3 of the batter on top of the apples and cream and smooth the surface, spreading the batter all the way to the edge of the pan. Spoon the remaining apples and cream evenly on top of the batter, and then top with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
- Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely.
- 9” unbaked pie shell
- 1 stick butter
- 1 ½ cups sugar
- 3 eggs
- 1 tsp vanilla
- Pinch salt
- ¾ Tbls white vinegar
Place butter and sugar in saucepan or microwavable bowl. Heat until butter melts & sugar completely dissolves. Cool slightly. Beat eggs with a fork and add to cooled butter mixture. Blend in vanilla, vinegar and salt. Pour into pie shell. Place on a cookie sheet to prevent oven spills. Bake at 400* for 15 minutes. Reduce heat to 350* and bake for an additional 20-25 minutes until center is mostly firm. Cool before serving.
Baked Coconut Pie
- 4 tablespoons (1/2 stick) butter, melted
- 2 eggs, beaten
- 1 tablespoon all-purpose flour
- 3/4 cup sugar
- 1 (3 ½ ounce) can shredded sweetened coconut (about 1 cup)
- 1 cup milk
1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes
½ cup melted butter 1 cup sugar
2 well-beaten eggs ¾ cup flour
¼ tsp. baking powder 1/8 tsp. salt
1 cup chopped nuts 1 cup chopped dates*
Mix together and pour into greased 9×9 pan. Bake at 350 degrees for 20-25 minutes. Cut into bars while warm and roll in powdered sugar.
*Apricots, cranberries, or prunes can be substituted.