Scones

Ingredients

2½ C            Flour

2 t            Baking Powder

¼ C             Sugar

½ t             Salt

½ C            Shortening or Butter

¾ C             Milk

 

Blend the dry ingredients.  Cut in the Shortening with a Pastry Cutter.  Add the Milk and mix with a fork.  Knead 10-12 strokes.  Roll into a circle about a ½ inch thick.  Cut into wedges  (note: if you want smaller bite sized wedges, divide into 2 balls before rolling into a circle.)  Bake at 400 degrees for 10-15 minutes until they are golden brown.  Split and smear with butter and Raspberry preserves.  (Strawberry jam is fine, but Raspberry preserves with the seeds is MUCH better.)

A Teater Family Favorite!

Fast and Yummy Cake Cookies

Ingredients

1            Cake Mix

½ C            Oil

2            Eggs

Mix together, plop into pan in “balls” and bake at 350 degrees for 4-5 minutes.

If you use a chocolate cake mix, throw in ½ bag of milk chocolate chips and ½ bag of semi-sweet chocolate chunks.  A Funfetti cake mix makes perfect little cookies that beg to be frosted in the “Best Buttercream Frosting In Town!”

A Teater Family Favorite

White Fluffy Frosting

Ingredients

¼ C             Corn Syrup

½ C             Sugar

2 T             Water

2             Egg Whites

1 t             Vanilla

Put corn syrup, sugar and water in a covered sauce pan and bring to a rolling boil (242 degrees F or when it forms a small string from the spoon).  Beat the egg whites until stiff.  Pour in the syrup mixture while continuing to beat the egg whites and then add vanilla.

A Teater Family Favorite!

Lemon Squares

 Comment from the site moderator:  Honestly I can’t believe there’s not cherry juice in here too.  😉

 

Cream together:

 

2 cups flour

1/2 cup icing sugar

1 cup margarine

1/2 tsp. salt

 

Press into greased 9 x 13 pan.

Bake at 325’F (glass pan) or 350’F (metal pan) for 15 minutes.

 

Combine the following then pour over the hot crust:

 4 beaten eggs

4 Tbsp. flour

1/2 tsp. baking powder

4 Tbsp. lemon juice

2 cups sugar

Bake at 325’F (glass pan) or 350’F (metal pan) for 25 minutes.

Sprinkle with icing sugar and cool before cutting and serving.

Store refrigerated.

Moo-Less Chocolate Pie

 

This is another healthy recipe from mom.  Yep… there’s cherry juice in here too!  🙂

Ingredients

13 ounces semisweet chocolate chips

1/3 C. Cherry juice

1 teaspoon vanilla extract

1 pound silken tofu, drained

1 tablespoon honey

1 (9-inch) prepared chocolate wafer crust, recipe follows

Directions

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula.

Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chocolate Wafer Crust:

• 6 1/2 ounces chocolate wafer cookies

• 1 tablespoon sugar

• 3 ounces unsalted butter, melted and slightly cooled

Preheat the oven to 350 degrees F.

Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.

Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Sticky Toffee Pudding with Toffee Sauce

 

I discovered this dessert when I was in Ireland.  Apparently it’s quite popular there!  As far as I’m concerned it’s a must have!

(don’t look at the calories)  Just say YUMMM!!! 🙂

 

Yield: 12  servings

 

 

INGREDIENTS

1 1/2 cups pitted dates – chopped

1 1/2 cups water

1/2 cup butter

1 cup brown sugar

3 eggs

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

For Toffee Sauce:

1 cup whipping cream

1 cup brown sugar

1/2 cup butter

 

METHOD

Combine the dates and water in a medium-sized saucepan. Bring to a

boil and simmer gently for 10 minutes, or until most of the liquid

had been absorbed by the dates or evaporated. Puree the dates in a

food processor, blender or stick mixer.

 

With an electric mixer, beat the butter with the brown sugar. Beat in

eggs, one at a time.

 

In a medium-sized bowl, mix flour with baking powder and baking soda.

Add to the wet batter and then stir in pureed dates.

 

Spoon the batter into a buttered 9″ x 13″ baking dish, lined with

parchment paper. Bake in a 350° over for 35 to 45 minutes or until

the top feels firm when gently pressed in the center.

 

While pudding is cooking, make the toffee sauce by combining cream

sugar and butter in a heavy-bottom saucepan. Bring to a boil then

cook, boiling and stirring for about 3 minutes. Let cool slightly.

 

When cake is done and cooled slightly, prick with a skewer to make

lots of tiny holes. Spoon half of the toffee sauce over the cake.

 

When ready to serve, top with remaining toffee sauce and whipped

cream. Can be served warm or at room temperature.

 

Makes 12 Servings.

 

Per serving Calories 505.7 Total Fat 24.4 g (Saturated Fat 14.7 g,

Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.6 g) Cholesterol

121.0 mg, Sodium 147.4 mg,Total Carbohydrate 69.6 g, Dietary Fiber

2.3 g, Sugars 14.1 g, Protein 5.4 g

Doris Blaser’s Fudge

(submitted by Jean Barber)

Mom’s Fudge

2 cups sugar

2 Tbsp. cocoa

Pinch salt

1 cup milk

 

Bring to a boil while stirring.  Once boiling, turn it down and cook slowly to soft ball stage without stirring at all!

Don’t stir sides into it. 

Test by dropping a few drops into cold water until it forms a soft ball.

Add 1 Tbsp. butter and ½ tsp. vanilla. Beat with electric mixer and quickly pour into buttered platter.

Mom used her blue and white oval platter for her fudge.

Cheryln and Rich making Grandma’s fudge.