Hubert Heilman once broke his dessert dish scraping the bottom for the last of this.
1 c chocolate chips
2 Tbsp shortening
1 c confectioners sugar
½ c hot milk
Melt chocolate over hot water in double boiler. Add shortening and sugar. Add milk slowly, stirring constantly, until smooth. Serve over ice cream.
Mix together ½ c shortening, 1 ½ c sugar and 2 eggs. Stir in 1 c sour cream and 1 tsp vanilla. Sift together and add 2 ¾ c flour, ½ tsp soda, ½ tsp baking powder, and ½ tsp salt. Chill one hour. Drop on lightly greased baking sheet and bake for 8-10 minutes at 425°. Frost with powdered sugar icing and sprinkle with chopped nuts.
Let a 3 oz pkg of cream cheese and 1 stick of margarine soften to room temperature. Cream and add 1 c flour, sifted. Chill at least one hour. Shape dough to bottoms and sides of small tart tins. Filling : Beat 1 egg, add ¾ c brown sugar, 1 Tbsp soft butter, 1 tsp vanilla, dash of salt, and 2/3 c of chipped pecans. After beating, fill each little cup ¾ full and bake 25 minutes at 350°. When cool, remove from pans and sprinkle with powdered sugar. (I skip the powdered sugar.) These can be frozen.
This was always Daddy’s favorite icing on chocolate cake. No birthday could be complete without this icing.
1 ½ c sugar
1/3 c water
1/8 tsp salt
2 unbeaten egg whites
¼ tsp cream of tartar
1 tsp vanilla
Mix sugar and water. Cook after boiling for 3 minutes. Place egg whites and cream of tartar in small mixing bowl. Turn mixer to high speed and immediately add the hot syrup. Continue to beat for 5 minutes. Add vanilla and spread on cake. Six marshmallows may be added to the hot syrup; allow them to dissolve before adding to egg whites.
Buy a package of Famous Chocolate Wafers. Whip a half pint of heavy cream, sweetened with sugar. Using whipped cream as filling, put cookies together in stacks of four or five. Refrigerate for 30 minutes. On a large plate, stand wafer stacks on sides, forming a long roll. Frost with whipped cream. Refrigerate before serving. Slice on diagonal.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook
Grandma used ½ pkg seeded dates to a batch. She cuts the dates in small pieces and pour boiling water over them. Let them sit for a few minutes and drain before serving.
Cream ½ c butter. Add 1 c sugar and 2 eggs, one at a time, and beat after each addition. Add 1 tsp vanilla. Add 1 c sifted flour, ½ tsp baking powder, ½ tsp salt and beat well. Fold in ½ c nuts and 11 oz cut dates. Spread in greased 9” pan and bake 30 minutes at 375°. Sprinkle with powdered sugar and cut in bars.
1 can Chinese noodles. Melt 1 med pkg of chocolate toll house morsels, 1 pkg butterscotch morsels together. Add some salted peanuts or other kinda and mix all together with noodles. Drop on waxed paper, spoonful at a time. Harden quickly. (Refrigerate.)
This is the closest recipe I have ever found to approximate the renowned Saturday kuchens. While the recipe did not come from Grandma, the directions for “daubing” it with sour cream are those she wrote me years ago.
Scald 2 c milk and cool to lukewarm. Melt 1 c margarine. Put milk in large bowl and add 2 tsp sugar and 2 pkg yeast. Stir until blended and add 2 c flour gradually. Let stand 4 minutes till yeast rises. In another bowl, beat 3 eggs until light. Add ¾ c sugar, 2 tsp salt, 1 tsp vanilla, and melted butter, beating each in. Add egg mixture to yeast mix, blending well. Stir in 4-5 c more flour beating till smooth. Dough should be of a consistency easy to handle but not stiff as bread dough. Let rise till double. Divide dough in 3 parts and place in greased 8” or 9” square or round pans. Spread thick sour cream on dough and sprinkle with brown sugar and cinnamon. Let rise till light. Bake 350° for 20-25 minutes or till nicely browned. Immediately upon removing from oven, daub with more sour cream and brown sugar and cinnamon. Or skip second sour cream application, cook and freeze. When needed, defrost and warm in 350° oven and apply sour cream and brown sugar and cinnamon.
Posted in Breads, Breakfast, Desserts, Lollie's Recipes, Original Cookbook