Blueberry Buckle

1/2 stick butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 tsp pure vanilla extract

5 cups fresh blueberries

1 recipe streusel topping (below)

Heat oven to 350. Butter and flour springform pan, set aside. 

In a medium bowl sift together the flour, baking 

powder and salt. set aside. 

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla. 

When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with the flour mixture. Remove from mixer and gently fold in berries. 

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove  from oven; leave in pan 10 minutes on a cooling rack. Remove from pan; let cool 15 minutes before serving.

STREUSEL Topping

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed brown sugar

1 cup all-purpose flour

6 tbl butter, softened

mix all dry ingredients in medium bowl; cut in butter using pastry blender or fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle onto cake as directed.

Mom's Heavenly Hash Candy

1/2 pound german sweet chocolate
1/2 pound milk chocolate
1/4 pound butter
1/2 pound marshmallows,( large cut up, or just use small marshmallows)
1 cup nutmeats (pecans or walnuts)

Melt german chocolate in top of double boiler. Add milk chocolate. Still until melted. Add butter. Remove from heat and stir unitl butter melts. Add cut up marshmallows and nuts. Spread in well buttered 10x10 pan.

Mom's Divinity "Fudge" Candy

Be sure to make divinity on a dry day; candy will not harden on a humid day.




•2 1/2 cups granulated sugar

•1/4 teaspoon salt

•1/2 cup light corn syrup

•1/2 cup water

•2 large egg whites, room temperature

•1 teaspoon vanilla extract


 In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Mom's Biscochitos

Another "It's just not christmas without these" recipe. This recipe came from my dad's side of the family. Grandma Sanchez always made them. The original recipe called for "lard", but mom  switched up to crisco after it became available. The recipe says to Refrigerate at least 1 hour or overnight. Mom would refrigerate overnight.

Cookies:
1 1/4 cup granulated white sugar
1 stick crisco
2 egss
1/4 cup light corn syrup, or regular pancake syrup (mom used corn syrup)
1 tbl vanilla
1 tbl grated orange peel
2 tsp anise seeds
3 cups all-purpose flour (plus 4 tbl , divided)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup granulated white sugar
1 tlb cinnamon
milk


For the cookies: Combine white sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Spread 1 tbl or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cookie cutter. Place 2 inches apart on ungreased baking sheet, using large pancake turner. Roll out remaining dough and repeat process.

For the topping: 
Combine sugar and cinnamon. Brush cookies with milk. Sprinkle with cinnamon-sugar mixture. Bake 7-9 minutes, or until lightly set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 4-5 dozen cookies.

* for an alternative method, divide dough in half. Chill one hour. Roll each half on lightly-floured surface to 1/4 inch thick. Cut into decorative shapes with cookie cutters.

Mom's Toffee

On the recipe card it states to use "5 cent Hershey candy bars soon to be 25cents"...now we know how old this recipe is.Now you can get them 2 for a dollar I think at the grocery check out stand



1 cup almonds, finely chopped
1 cup brown sugar
1 cup butter
2 -5 cent Hershey candy bars

Sprinkle 1/2 cup finely chopped nuts over a buttered 8x8 or 9x9 pan. Put butter in a heavy frying pan and melt slowly. Add sugars and mix. Bring to a boil and boil 12 minutes. Pour over nuts in the pan. After set but still warm, place chocolate bars over top and spread with spatula as chocolate melts. Sprinkle remaining 1/2 cup chopped nuts over chocolate. Break into pieces when cool.

Mom's Peanut Blossoms

It's just not Christmas without these cookies in the house

Sift together and set aside:
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt.

Cream together:
1/2 cup shortening (crisco)
1/2 cup peanut butter. Gradually add in 1/2 cup white sugar, and 1/2 cup packed brown sugar. Creaming well. Add in:
1 unbeaten egg
2 tbl milk
1 tsp vanilla. Beat well. Gradually blend in the dry ingredients you set aside earlier. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in white sugar; place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place on a Hershey's Chocolate Candy Kiss on top of each cookie pressing down so that  cookie cracks around the edge. Return to oven; bake 2-5 minutes longer.

Mom's Bourbon & Brandy Boms

You can use either bourbon, or brandy in this recipe, or mix in both, but mom was a bourbon gal - Jim Beam..we always had a nice healthy stock of Jim Beam under the kitchen sink. Mom's drink of choice was a slightly overflowing shot glass full of Jim Beam, 4 ice cubes and a "splash" of water - ( she was a lady- she wasn't going to drink it straight!!) 2 glasses every night...no wonder mom was always so relaxed and happy! When four o'clock straight up rolled around you could be sure to find mom in the kitchen pouring herself a drink, and every night we could hear the sound of clinking glasses as mom and dad touched their glasses together, and then we would hear them saying "cheers". (for the record Dad's drink of choice was scotch - Chivas Regal ... when we lived in Spain he was given a super large bottle of it with a pump on it. ( a baby keg possibly?!)  Danny was "babysitting" me one night when they were out, and lets just say I wasn't feeling very good all of the sudden and a neighbor had to be called. Darn kids! The smell of it still makes me queasy! 


1 cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 cup finely chopped nuts
2 tbl cocoa
1 tbl honey
1/4 cup liquor (any of the two, or you can mix both bourbon and brandy)

Mix all ingredients together. Shape into balls. Refrigerate until firm. Roll in powdered sugar. Store in a sealed tin, or jar in the refrigerator.

Mom's Pralines

3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves

Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to  236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.

Makes 1 1/2 - 2 dozen pralines

Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

Lemon Lamingtons

Mom loved when I made Lamingtons, and brought them over to her house for her and her neighbor to eat.. she would share with her neighbor, but mostly she would keep them for herself. She said they got better with age - you know like she did... ;) Traditionally they are made with chocolate, but I usually had lemons on hand, so I always made lemon.

Never heard of Lamington's? A little history.....

The lamington is named after Charles Wallace Baillie or Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. Stories vary as to how it actually originated.
One of the stories surrounding the origin of the lamington is that Lamington's cook developed the cake as a means to use up leftover sponge cake.

According to another account, the dessert resembled the homburg hats favoured by Lord Lamington.

Another account again tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut. A diner thought of replacing the gravy with chocolate and thus created the lamington known today.
Another account states that lamingtons were first made at Harlaxton House in Toowoomba, Queensland in the summer of 1896 for Lord Lamington, Governor of Queensland and his guests at afternoon tea. Lord Lamington requested that the cook prepare snowballs, round cakes that are served with whipped cream. When the cook found that the kitchen lacked the correct cake tins and there was no cream, she prepared a large cake cut it into cubes, iced them with chocolate, rolled them in desiccated coconut and served them instead. This unusual treat proved to be a big hit with the guests. The guest asked Lady Lamington what the cakes were called, and when they were told they had no name they were named 'Lord Lamington Cakes'.

Lemon Lamington's

Ingredients:

1 tablespoon of fresh lemon juice

1 1/3 cup of powdered sugar, sifted

roughly 1 tablespoon of warm water

Ready made store bought Angel food cake, or homemade if you have the time, but the beauty of this recipe is to cut the cake into cubes, and roll  into coconut, and you are done. Cut into 2 inch cubes and throw into the freezer for about 30 minutes they will be easier to work with if they aren't too spongy.

desiccated coconut, or ***bagged  shredded coconut

 
Lamington instructions:
In a small bowl mix fresh lemon juice, powdered sugar and water to form an icing. (add more water if necessary -you want to have it thin enough to work with. Take chilled cake cubes and  roll cake cubes into lemon icing, and then into desiccated coconut. Lay on wire rack so icing can set and absorb into cake. Stays fresh for several days in a covered container.  
 

 
***How to Make Desiccated Coconut
Desiccated coconut is different from the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores. Desiccated unsweetened coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in health food store or specialty food store, but if time doesn't permit this extra trip, just use sweetened coconut

Desiccated coconut usually contains about 3% of moisture. Desiccated coconut is produced from the white part of fresh, mature coconut kernel. The white part is disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds. Then it is dried in hot air at 50-55 degree centigrade. It is available in toasted, sweetened or sweetened toasted forms. It also comes in two variations such as low fat (maximum 50% fat) and high fat (minimum 60% fat). Desiccated coconut is available in a number of stores and grocery shops in the market. However, you can make it at home on your own. Follow these instructions to make desiccated coconut.
You will require:

•Bag of shredded coconut
•Baking sheet

•Bowl

•Spoon

•Oven

Preparation:

If you have a bag of shredded coconut, place the shredded coconut onto a baking sheet. You should spread a thin layer of loosely stacked coconut on the sheet. Avoid clumping together, as it will prevent coconut from drying. Heat the oven to 250°F. Place the baking sheet with coconut inside the oven. Bake over low heat for about 5-10 minutes. The duration required for dehydration depends on moisture content of the coconut and the size of grated coconut shreds. During dehydration process, you need to pay attention and check the status of the coconut frequently. Once the coconut is dried completely, it is brittle to touch instead of creamy. Then remove it from the oven. Transfer the coconut to a bowl.

Heath Bar Cake

Mix together and set aside ONE cup for topping

2 cups brown sugar
1/2 cups shortening (crisco)
2 cups flour


Use remainder of mix from above, and add the following:

1 lightly beaten egg
1 cup milk
1 tsp baking soda
1 tsp salt
1 tsp vanilla

Beat well and pour into a 9x12 loaf pan. Sprinkle topping you saved earlier on top of cake batter and sprinkle 1/2 cup chopped pecans and 6-8 broken heath bars. Bake at 350 degrees for 35 minutes

Lemon Coconut Bars

I wanted to see if I could add coconut to the lemon bar recipe. It is good for coconut lovers. I used the lemon bar recipe posted on this site and toasted the coconut separately and just before the lemon filling completely set while cooking in the oven (about 15 minutes baking time) I sprinkled on the toasted coconut and finished baking for an additional 7 minutes.

Crock Pot Chocolate Cake

yes! Cake in the crockpot! Talk about your house smelling divine with the smell of the cake in the crock!

• 1 pkg chocolate cake mix
• 8oz sour cream
• 1 cup chocolate chips
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 large pkg instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. In a bowl mix dry cake mix, sour cream, chocolate chips, water, eggs, oil and pudding in a bowl with a wooden spoon. Pour mixture into the crock pot. Cover and cook on low 6-8 hours, or high 3-4 hours.

Palmiers

Some people call them Elephant ears, some people call them Palmiers. Whatever you call them they are crisp, buttery, flaky and sweet! Especially good with a warm cup of hot chocolate, or a cup of hot tea..these are so easy, but you can go from perfect to burnt to a crisp in a matter of seconds. Believe me I speak from experience!

• granulated sugar
• puff pastry sheets, thawed according to box instructions
• parchment paper

Preheat oven to 400. Sprinkle about 1/4 cup sugar where you will be working with the puff pastry. Roll out the puff pastry with a rolling pin to about 10x12 inches. Sprinkle the puff pastry with another 1/4 cup of sugar. Lightly press sugar into pastry sheet with a rolling pin. Arrange the pastry sheet vertically , with the 10 inch side closest to you. Beginning at the bottom edge , fold over 2 inches of pastry once, then again. Repeat with the top edge so that both edges, doubly folded (folding is the hardest part for me!) meet in the middle with a small gap in between. Gently push down on the pastry with a rolling pin. Then fold the other side over, the folded edges on top of each other like a book. Wrap in plastic wrap and chill for 20 minutes. Remove from refrigerator and cut into 1/4 inch wide pieces. Place on parchment paper on baking sheet allowing enough room in between for cookies to expand while baking. When the bottoms of the cookies begin to brown, about 10 minutes, flip cookies over then cook for about 8 more minutes but watch carefully because they can go from perfect to burnt in a matter of a minute.

Harvey Wallbanger Cake

Here is mom's recipe for Harvey Wallbanger Cake. Super moist!

• 1 Duncan Hines yellow cake mix
• 1 pkg instant vanilla pudding
• 1/2 cup crisco cooking oil
• 1/2 cup sugar
• 4 eggs
• 1/4 cup Galliano liquor
• 1/4 cup vodka (and a little nip for the cook would be nice!)
• 3/4 cup orange juice

Put all ingredients in a bowl and beat for 4 minutes. Pour into a bundt pan sprayed with Pam cooking spray and bake at 350 for 40-50 minutes. When cool make glaze.

Glaze:

• 1 cup confectioners sugar
• 1 tbl melted butter
• 1 tsp or 2 of orange juice

Mix ingredients together and pour over cake. Enjoy!

Mom's Cheesecake

Crust:
2 cups corn flake crumbs, OR graham cracker crumbs
1 stick butter, melted
2 Tablespoons sugar
Mix together crust ingredients and spread in a 9x13 inch pan. Pat down with the back of a wooden spoon, or your hands

Filling:
1 can evaporated milk
1 large OR 2 small packages lemon flavor jello
1 cup boiling water
8 oz pkg cream cheese, softened
1 teaspoon vanilla
1 cup sugar

Put the can of evaporated milk in a freezer tray and let crystallize.

Dissolve jello in boiling water and put in the refrigerator, until set to egg white consistency.

Mix together until creamy; cream cheese, vanilla and sugar. Add jello mixture.

Whip evaporated milk until stiff, then fold in remaining ingredients. Pour over corn flake crumb crust and refrigerate at least a couple of hours. Enjoy.

Applesauce Cake

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 1/2 cup applesauce
• 1/2 cup water
• 1/2 cup shortening
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped walnuts

Grease and flour a loaf pan. Beat all ingredients in a large mixing bowl on low speed, 30 seconds. Beat on high, 3 minutes. Bake at 350 60-65 minutes. Meanwhile make butterscotch meringue

Butterscotch Meringue:

• 2 egg whites
• 1 cup packed brown sugar
• 1 tbl lemon juice
• 1/2 cup finely chopped nuts

Just before cake is removed, beat egg whites until light and foamy. Beat sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake 400 degrees until brown 8-10 minutes.

Mom's Buckeye's

• 1 stick butter
• 1 box powdered sugar
• 2 cups chunky peanut butter
• 3 cups rice crispies cereal

Mix together. Form into balls and refrigerate. Dip into 12 oz melted chocolate chips. Put on wax paper to harden.

Mom's Pecan Tarts

Tart:

• 1/2 cup butter
• 4 oz cream cheese
• 1 cup sifted flour

Mix with fork and make 24 balls.
Topping:

• 1 cup brown sugar
• 1 tbl melted butter
• 1 pinch salt
• 1 large or 2 medium eggs, beaten
• 1 tsp vanilla
• 1 1/4 cup chopped nuts

Mix together.
To make tarts, press down balls into small tart pans. Put nuts in bottom. Top with brown sugar mixture. Put more nuts on top. Bake at 350 17-20 minutes.

Oh My! Blueberry Pie!

4 cups WHOLE fresh (only fresh!) blueberries, about 2 pints
3/4 cups sugar
1/4 tsp salt
1/4 cup water
2 tbl corn starch
1 tsp butter, no substitute!
1 tbl lemon juice
9" pillsbury crust, in the refrigerated section
1 egg white, whipped up a bit with 1/8 cup sugar and 2 tbl water - eggwash

The pie shell: unfold the pie crust as instructed on pkg. (you only need one pie crust) Let it sit until it's at room temperature. Then, fit it over your pie pan, and pinch the crust around the edges of the pie pan. Take a fork and prick all over, sides and bottom. Bake for 10-12 minutes at the temperature box instructs, until it starts to brown a little. Take it out of the oven and brush it with a pastry brush with the eggwash, put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender/golden/glossy and sweet. Let the crust rest, (it's been through a lot with all that poking you did with the fork earlier!), and cool down. Now onto the filling..

Pie filling: Combine sugar, salt, water, and cornstarch in a medium sized saucepan. Mix it up well, then stir in 1/2 of the blueberries, cook over medium heat until bubbling, and the berries start to pop. Stir to prevent it from sticking on the bottom of the pan. Remove from stove and stir in the butter and lemon juice. Let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter them in the fresh baked pie shell. Take the cooked blueberry mixture and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the refrigerator for at least two hours, it's better to leave it for four hours. That's it, we are done. Did you think more baking was involved? Enjoy!...serve with vanilla ice cream for a flavor explosion