Culinary Cauldron
Whole Wheat Maple Cookies 1 c raisins¾ c sugar2 eggs1 c shortening¾ c brown sugar1½ c whole wheat flour1 tsp salt½ tsp cinnamon½ tsp nutmeg½ c chopped nuts Cream shortening and sugars until light and fluffy.Beat in eggs.Stir together flour, soda, salt, nutmeg,...
This cake recipe came from my grandmother, Thelma Beatty. It doesn’t say what frosting should be used for it, but am guessing that a brown-sugar frosting would probably be good.
The title of this recipe is “torte” but it isn’t really a torte. It isn’t really a pavlova either. Trying to find a recipe just like this one is impossible. But this is a traditional Christmas dessert in my family. It requires a DOZEN eggs. When it bakes, it ends up with a nice crunchy coating. It is covered with whipped cream.
Ah….the traditional frosted Christmas cookies. Of course this recipe doesn’t have to be used for just Christmas. How about Halloween? Valentine’s Day? The recipe source is listed as Penzeys, which, apparently, is a space company. I don’t know anything about the spice company, but this is one of the recipes that my grandmother used.
This recipe came from my grandmother, who got the recipe from Faye Cox. I don’t know who Faye Cox is, but this is a Jello dessert with several layers. It is probably actually called Strawberry Pretzel Salad. When I first read the title (when transferring recipes here) I thought it was a soft pretzel with strawberry flavor.
This strawberry cake recipe has been used in our family for years. It is one of Susannah’s favorites and usually what we have on her birthday.
Well now I am a little confused. I have two springerle cookie recipes, this one and one called “Mrs. Miller’s Springerle Cookies”. I think this is actually the one that my grandmother used.
I like rhubarb, but have never made these.
I loved these when I bought them at Stuckey’s. These are probably even better, but never made them.
These cookies are soft and chewy. Make sure you do not over cook.
