Favorite Recipes
Soft Sugar Cookies Peanut Blossoms Chocolate Fudge Ribbon Cake
Soft Sugar Cookies
2 c. sugar
1 c. butter (softened)
½ c. shortening
2 eggs
1 c. milk
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
5 c. flour
Cream together sugar, butter, eggs, and shortening. Mix together dry ingredients. Add vanilla to milk. Alternate milk and dry ingredients into creamed ingredients. Cover and place in refrigerator overnight. Roll into balls and roll in cinnamon/sugar mixture. Place on ungreased cookie pan and back 12-15 minutes at 375.
(I have also added some almond flavoring along with the vanilla. That makes a really good cookie also.)
Peanut Blossoms
1 tsp baking soda
1 ¾ c. flour
½ tsp. salt
1 c. sugar
½ c. shortening
½ c. firmly packed brown sugar
½ c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 candy kisses
Combine all ingredients except candy in large mixer. Mix on lowest speed until dough forms. Shape dough into small balls. Rolls balls in sugar; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes. Top each immediately with a candy kiss. Press down firmly so cookie cracks around edge.
Chocolate Fudge Ribbon Cake
Submitted by Linda Jett – one of the contest winners from Dec. 2006
350 degree oven - 13 x 9 inch pan. Generously grease bottom only.
Ingredients for cream cheese filling:
2 packages (8-oz each) cream cheese
1/2 cup sugar
2 eggs egg
1 teaspoon vanilla
Making the cream cheese filling:
Blend cream cheese at medium speed until soft. Add sugar, blend well. Add egg and vanilla, beat at medium speed until thoroughly mixed. Set aside.
Ingredients for cake:
2 cups flour
1-1/2 cups sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
3 envelopes chocolate (not squares)
1-1/3 cups milk
2 eggs
Making the cake:
Combine remaining ingredients at low speed until moistened. Beat 3 minutes at medium speed, occasionally scraping bowl. Pour half the batter into pan, spreading to edges. Pour cream cheese filling to cover. Pour remaining batter back and forth over cream cheese to cover.
Ingredients for frosting:
1 envelope chocolate
1/4 cup milk
1/2 stick margarine
1 teaspoon vanilla
2-1/2 cups powdered (xxx) sugar
Making the frosting:
Combine milk, butter and chocolate until mixture slightly rolls to a soft boil. Do not burn. Remove from heat; add powdered sugar and vanilla. Beat until smooth and creamy. If too thin, let it cool. If too thick, add a few drops of milk
3 eggs
1/2 vegetable oil (I use canola oil.)
1 cup applesauce
2 cups white sugar (I substitute Splenda.)
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon (I have used pumpkin pie spice, also.)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional) *Preheat oven to 325 degrees (165 degrees Celsius. ) Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60-70 minutes, or until done.
* I have used raisins instead of walnuts. Instead of 1/2 of walnuts, I used 1 cup of raisins.
