Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Desserts (page 1 of 8)

Life is uncertain, eat dessert first!

Coca Cola Cake

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Also known as: Double Chocolate Coca Cola Cake or Texas Sheet Cake

Recipe Source: Unknown — this recipe has been around for many years, I found this recipe on Facebook.

Ingredients:

Cake:
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

Note: I’ll likely use sweet milk instead of buttermilk, because I think that is how my mother always made this cake and hers was always so delicious!

Sugar and Spice Pecans

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Recipe Source: Daisy

Ingredients:

1/2 lb pecan halves
1 cup sugar
1//2 cup water
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Directions:

Heat nuts to 250 degrees for 15 minutes. Cook sugar, water, salt and spices to soft ball stage. Do not stir.

Stir in nuts until creamy and thoroughly coated. Immediately pour pecans on waxed paper and separate nuts as they cool.

Christmas Butter Cookies

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Recipe Source: Denay Davis, Cooking with Denay

Ingredients:

1 cups butter, softened
2/3 cup sugar
2 egg yolks
1 teaspoon almond extract
¼ teaspoon salt
2 ½ cups sifted cake flour
1 ¼ miniature chocolate morsels

Directions:

Preheat oven to 375 degrees

Cream butter and sugar until fluffy (about 12-15 minutes)
Add egg yolks an extract and beat well.
Stir flour and salt together.
Add flour to egg and sugar mixture.
Dough will be soft.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator.
Roll dough out to ½ inch in height
Cut dough with 3 inch round cookie/biscuit cutters
Place on ungreased cookie sheet
Bake at 375 degrees for 8-10 minutes or until delicately browned on edges.
Makes 3 -3½ dozen.

Cherry Glaze

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This recipe (I think) came by way of my grandmother on my father’s side. This is my dad’s favorite holiday treat, and I know once my daughter tries it, it will become hers too! (that child LOVES cherry dishes!)

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Carolyn Burton, Forestdale, AL

This is a layered dish.

First layer:

2 cups crushed graham crackers
1/4 cup melted butter or margarine

The easiest way I’ve found to crush the crackers, put them in a large ziplock bag and roll over pressing down with a rolling pin.

Combine butter and crackers and press into a 9×13 baking or casserole dish.

Second layer:

8 ounce package cream cheese
1 cup sugar

Whip cream cheese and sugar together and pour on top of graham cracker cracker crust.

Third layer:

3/4 cup chopped nuts (pecans usually work best)

Pour nuts onto cream cheese and sugar layer.

Fourth layer:

1/2 pint whipping cream (optional — I honestly think it tastes and looks better without this!)
1 can cherry pie filling

Pour filling on top of nuts layer and smooth out. Refrigerate then serve. To store, cover and refrigerate.

No-Bake Cookies

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Note: Also called “Unbaked Cookies”

These are a bit tricky to make … not so much in the mixing of ingredients, more in forming the cookies themselves. These take a bit of practice and patience — and it helps if you make them on a day that the air is dry! (moisture in the air makes them take longer to dry/set)

This recipe came from my grandmother. I don’t know where she got it, but my mother used it all of my life. They are really easy to mix up, and spooning them out into ball-like shapes (or “heaps” LOL) takes a bit of practice.

The great thing about these cookies are: it doesn’t care how bad you think they look, they still taste great!

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
3 cups uncooked oatmeal
1 cup coconut
6 tablespoons (unsweetened) cocoa powder
1 teaspoon vanilla
1/2 cup nuts

Directions:

Combine sugar, butter and milk in saucepan and bring to a boil. Boil 3 minutes. Combine all other ingredients in a large bowl. Pour hot mixture over and mix well. Drop onto a large sheet of wax paper using tablespoons.

Cookies are best stored after they have “set” (dried completely and are not sticky anymore).

Sand Tarts

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This is my daughter’s favorite holiday treat! I’m not sure exactly where the recipe came from, but my grandmother used it for years, then my mother used it as long as I can remember, and now it’s been passed down to me. 🙂

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

1/2 lb butter
1 cup chopped nuts
2 cups flour
2 teaspoons vanilla
5 tablespoons powdered sugar

Directions:

Sit powdered sugar to the side in a large bowl. Mix all other ingredients. Roll out dough into 1″ balls onto ungreased cookie sheet.

If dough is too sticky, add 1 tablespoon more flour.

Bake 325-375 degrees F for about 30 minutes or until golden brown around edges. Check the bottom to make sure you don’t burn them!

When cookies are done, let cool enough so you can handle them; then proceed to roll each in powdered sugar, making sure to tap off loose sugar with your fingers.

Nicki’s Note:

For best results, use real butter instead of margarine. Also, for the chopped nuts, I use pecans. Walnuts are also a good choice, but I think pecans have a sweeter taste and really compliment the cookie. For the vanilla, I use “heaping teaspoons” because I like mine to have a bit more than the recipe calls for.

Butter Cookies

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This is probably my brother’s and my husband’s favorite holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the sheet of paper that my mother has bearing this recipe:

As you can see, there are some conversions out to the right-hand side, those are what my mother uses for a “home-sized batch”. (I believe the larger measurements were for when they were making them at the school)

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup butter/margarine
1 cup sugar
1 egg
1-1/3 teaspoons vanilla (I use 1-1/2 teaspoons of REAL vanilla, but use your best judgment for your taste!)
2-2/3 cups all-purpose flour

Sprinkles, nonpareils, and any other desired cookie decorations (optional)

Directions:

Mix sugar and butter until well-blended. Add egg and vanilla. Add flour slowly, a little at a time. Roll out onto a greased or non-stick cookie sheet. Decorate if desired, then bake 10-12 minutes at 375-400 degrees F until done — color will be a golden or light brown around the edges.

Hint: Check the bottom of a cookie to make sure they don’t burn!

Nicki’s Note:

It’s best to form about a 1″ ball and flatten a bit with your palm. My grandmother would use a fork to create ridges in the center of the cookie (for holding cookie decorations). Use your best judgment according to how or if you’ll be decorating. 🙂

Peanut Butter Balls

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This is by far my FAVORITE holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup Karo white corn syrup
1 cup sugar
2 cups creamy peanut butter
12 cups (plain) corn flakes

Directions:

Mix syrup and sugar and bring to a boil, then cool and add peanut butter. In a large bowl, cover corn flakes with mixture, then stir until well mixed. Using your hands, scoop and shape into balls a little larger than a walnut onto a large sheet of wax paper.

Yields approximately 75 peanut butter balls.

Nicki’s Note:

Over the years, I have found it helpful to grease my hands with margarine before attempting to roll these out! Also, these will have to be done quickly — as the mixture cools, it will harden!

Pineapple Cookies

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This is an old family recipe that my mother and I have used every Christmas as far back as I can remember. This is a photo of the recipe card that my mother has (as you can see, it’s weathered and spotted a bit LOL!):

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Granny Parrish, by way of my mother

Ingredients:

1 cup brown sugar
1/2 cup crisco
1 egg
1 cup drained crushed pineapple
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup chopped nuts (pecans usually works best, walnuts are also good)

Directions:

Mix ingredients and drop onto a cookie sheet with spoons. Bake 15-20 minutes at 325 degrees F, or until golden.

Louise Piper’s Oil Pastry

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Nicki’s Note:

I ran across this recipe via Slashfood today. I have always had a hard time making the “perfect” pie crust. This article gives me hope! 🙂

Recipe Source: The Oregonian, via Slashfood

Makes one 9-inch double-crust pie.

Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she’s been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you’d have my mother-in-law’s crowd-pleasing — and vegan — pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it’s not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup cold whole (or 2 percent) milk

Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.

From “Pie” by Ken Haedrich

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