Grandma Cory’s X-mas Nut Thin Cookies

January 5th, 2016

Rich and Tyler’s Grandma used to make these along with Thumbprint and Snowball cookies every year. These were always my favorite as they spread out when baked and become a buttery nutty crisp thin cookie.

 

1 c Butter

1 c Sugar

1 1/2 c Flour

2 Eggs

1 c chopped Pecans

1 tsp Vanilla

1 1/2 tsp Salt

Whole Pecans

 

Mix all together, drop by teaspoon full, set 1 whole pecan on top. Bake at 350* til brown.

Recipe-Aunt Phyllis’s Blueberry Jello

January 23rd, 2011

Mix together:

1 Lg box Rasberry Jello (made to recipe)

1 16 oz can Crushed Pineapple

1 can Blueberry Pie Filling

Pour into a bowl or 12×9 dish, and chill til firm.

Meanwhile, mix together in a separate bowl:

3/4 of a 16oz container of Sour Cream

3/4 of a small container of Cool Whip

1-8oz Cream Cheese, softened

Spread over firm jello and chill til firm and ready to serve.

This is a big hit at Thanksgiving!

Recipe-Grandma Cory’s Crescent Christmas Cookies

January 20th, 2011

1 c butter

2 c flour

2 c chopped pecans

1/3 c sugar

2 tsp vanilla

1 T water

1/2 tsp salt

Mix all ingredients together and roll into crescent shaped cookies. Bake in 350 degree oven for ten minutes. Let cool and roll in powdered sugar. Grandma Cory always baked these along with Nut Thins (recipe below) and Thumbprint cookies (recipe in Betty Crocker Cookbook). Traditions are a wonderful thing and I have tried to uphold this one every year.

Recipe-Veronica’s German Pastry

January 20th, 2011

Blend together:

1 c butter

1- 3/4 c sugar

1 tsp vanilla

Add 4 Eggs, one at a time.

Sift together:

3 c flour

1/2 tsp salt

1-1/2 tsp baking powder

Add to mixture, beat thoroughly. Reserving 1 cup of batter for topping, spread into greased cookie sheet leaving a one inch gap between edge of batter and pan.

Cover with pie filing flavor of choice. Add by spoonful remainder of topping. Bake in pre-heated 350 degree oven for 20-25 minutes til light brown. Cool and sprinkle with powdered sugar.

Recipe-Grandma June’s Cherry Cheese Cake

January 20th, 2011

For the crust:

1- 1/2 c flour

1/2 c butter

2 T sugar

1/2 c finely chopped nuts

Mix together and press into a greased 13×9″ pan. Bake at 400 degrees for 15 minutes til brown. Let cool.

For the filling:

2-8oz pkgs cream cheese

1 c powdered sugar

2 T milk

Beat together, spoon in and spread over crust.

Sprinkle:

1 c chopped nuts on top of filling.

For the topping, beat til stiff:

1 c whipping cream

1 tsp vanilla

2 T sugar

Spoon over nut topped cake.

Spread  1 can Cherry Pie filling on top, and refrigerate overnight.

Recipe-Sherry Wine Bundt Cake (This is from my neighbor Nicole, way back on Loy Lane in Eagle Rock)

January 20th, 2011

Mix together and pour into a greased and floured Bundt pan:

1 box Duncan Hines Yellow cake mix

1 box Instant Vanilla Pudding

3/4 C Sherry wine

3/4 C Vegetable oil

4 Eggs

Cool, invert onto plate and sprinkle with powdered sugar. This gets better over time if it lasts that long!

Recipe-Magic Cookie Bars

January 20th, 2011

This recipe can be found on the inside label of Eagle Brand Sweetened condensed milk, but here it is just in case!

1/2 C butter

1-1/2 C graham cracker crumbs

1 can Eagle brand sweetened condensed milk-NOT evaporated milk!

1 6 oz package semi-sweet chocolate chips

1  -1/2 C flaked coconut

1 C chopped nuts (usually walnuts, but pecans are nice, or half and half)

Preheat oven to 350 degrees (325 for glass dish). In 13×9 inch baking pan, melt butter in oven. Sprinkle evenly crumbs on top, pour evenly condensed milk. Top evenly with remaining ingredients. Press down firmly. Bake 25-30 minutes til lightly browned. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.

Recipe-Grandma Cory’s Nut Thins (Christmas cookie)

January 20th, 2011

1 C butter, softened

1 C sugar

1-1/2 C flour

2 eggs

1 tsp vanilla

1-1/2 tsp salt

1 C chopped pecans

Mix together all ingredients, drop by teaspoonful onto cookie sheet, press 1 whole pecan on top.

Bake at 350 degrees for about ten minutes or til brown on top. Let cool slightly before removing so as not to break.

Recipe-Everett’s Cheese Cake

January 20th, 2011

Base:

1- 1/2 C Graham cracker crumbs

3 T melted butter

2 T Sugar

Blend ingredients and press into a 9″ spring form pan.  Bake in a warm oven set @ 300 degrees for 5 minutes, let cool.

Filling:

2 lbs Cream cheese softened to room temperature

1 C sugar

1 tsp Lemon juice

1 tsp Vanilla

4 Eggs separated

Blend together cream cheese, sugar, lemon juice and vanilla for 5 minutes or longer til smooth and creamy. Drop in egg yolks one at a time, beating well after each one.  Beat egg whites til stiff and fold into cream cheese mixture with a spatula. Pour over crumb base and bake 45 minutes at 300 degrees.

Topping: (If not using a fruit topping)

1 C Sour cream

1 T sugar

1 T vanilla

Blend well and spread over top of cheese cake and return to oven for 10 more minutes.

Note from Everett, “I found it best when baking is completed to turn off oven, keep door open halfway, and let cake cake cool in oven. The cheesecake will not “sink” in the middle.”

Note from Kim, “This is the best cheesecake I have ever eaten!”

Evelyn’s Triple Chocolate Bundt Cake

December 3rd, 2009

1 box Duncan Hines Devil’s Food cake mix

1 box instant chocolate or vanilla pudding

1 tsp. almond extract

1 tsp. vanilla extract

3/4 c. sour cream

1/4 c.. mayonnaise

1/2 c. vegetable oil

1/2 c. water

4 eggs

1 c. chocolate chips

Mix together and bake in a prepared bundt pan as directed on the cke mix box. Bake for 55-65 minutes; cool 5 min. remove from pan. ( I prefer to let it cool longer to avoid tears upon removal)

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