Archive for June, 2011

Cheesecake Bars


Makes 9-12 bars


5 tablespoons butter

1/3 cup packed brown sugar

1 cup flour

1/2 cup chopped nuts

1/2 cup white sugar

1 8-ounce package cream cheese

1 egg

2 tablespoons milk

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Cream the butter and brown sugar.

Add the flour and nuts.

Set aside 1 cup of the mixture for the topping.

Press the remaining mixture in the bottom of an 8 by 8 inch baking pan.

Bake for 12-15 minutes.

Blend the sugar and cream cheese until smooth.

Add the egg, milk, lemon juice, and vanilla and beat well.

Spread over the bottom crust and sprinkle with the reserved topping.

Return to the oven and bake for 25 minutes.

Let cool, then chill and cut into bars.

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Grandma’s Famous Chocolate Chip Cookies

These cookies are filled with so many delicious flavors!

Makes 42


1/2 cup butter, softened

1/2 cup vegetable oil

2 eggs

1/2 cup packed brown sugar

1/2 cup white sugar

1 teaspoon vanilla

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

scant 1/2 teaspoon nutmeg

scant 1/2 teaspoon cinnamon

2 cups quick oats

8-10 oz chocolate chips

1-2 cups pecans, chopped

Preheat the oven to 375 degrees F.

With an electric mixer, beat together the butter, oil, and eggs.

In a separate bowl, mix together both the sugars and the vanilla.

In a third bowl, sift together the flour, baking soda, salt, nutmeg, and cinnamon.

Mix the sugar and flour mixtures into the butter mixture, then add the oats, chocolate chips, and pecans.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 8-10 minutes.


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Lemon Bars

A yummy lemon dessert.

Makes 12 bars


For the crust:

2 cups flour

1/2 cup confectioners’ sugar

1 cup butter, softened

For the filling:

4 eggs

1/2 cup flour

2 cups sugar

4 tablespoons lemon juice

1 teaspoon baking powder

1/2 teaspoon salt

Preheat the oven to 350 degrees.

With an electric mixer, combine all of the crust ingredients until crumbly.

Press into the bottom of a greased 9 by 13 inch pan.

Bake for 15 minutes.

Beat together all of the filling ingredients until smooth.

Pour over the half-baked crust.

Bake for another 25-30 minutes.

Cool and cut into squares.

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Cardamom Pancakes with Maple Cardamom Cream

Light, airy pancakes with a hint of cardamom.

Makes 12


For the cream:

1/2 cup maple syrup

2 tablespoons heavy cream

1/8 teaspoon ground cardamom

For the pancakes:

1 1/3 cups all-purpose flour

3 tablespoons confectioners’ sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon baking soda

3 tablespoons butter, melted

1 1/4 cups buttermilk OR 1 1/4 cups milk mixed with 1 tablespoon plus 1 teaspoon white vinegar

1 egg

To make the maple cardamom cream, combine the syrup, cream, and cardamom in a small saucepan over medium heat.

Cook, stirring occasionally, until heated through. Keep warm.

In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and baking soda.

In another bowl, whisk together the butter, buttermilk, and egg.

Add it to the dry ingredients, stirring until just combined (the batter will still be lumpy).

On a skillet over medium heat, melt a small amount of butter. Spread it around.

Drop the batter by 1/3 cupfuls on the skillet.

Cook until bubbles appear on the surface of the pancakes.

Flip and continue cooking until done.

Serve with the maple cardamom cream.

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Maple Oat Scones

These scones are full of delicious maple flavor.

Makes 8 scones


1 3/4 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats

2 teaspoons baking powder

10 tablespoons cold butter, cut into small pieces

1/3 cup cream or milk

1/4 cup maple syrup

1 egg, lightly beaten

For the glaze:

1 tablespoon butter, melted

2 tablespoons maple syrup

1 tablespoon cream or milk

1 cup confectioners’ sugar

Preheat the oven to 425 degrees F.

In a large mixing bowl, combine the flour, oats, and baking powder.

Cut in the butter with a pastry cutter until the butter is the size of peas.

Add the cream, maple syrup, and egg and mix with a wooden spoon until combined.

There are 2 ways to do the next step:

1. Turn the dough onto an unfloured work surface and form into an 8 inch round about 1 inch thick.

Cut into 8 wedges and place on an ungreased baking sheet.


2. Divide the dough between the 8 sections of a scone pan.

Place 3 pecan halves on the top of each scone.

Bake for 15-18 minutes.

Remove to a cooling rack placed over a sheet of wax paper.

To make the glaze, combine the butter, maple syrup, milk or cream, and sugar in a small bowl and whisk until it is lump free.

Drizzle the cooled scones with the glaze.

Serve warm.

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Chocolate Tea Cookies

Light, crisp chocolate cookies.

Makes about 3 dozen


1 1/2 cups all-purpose flour

3/4 cup confectioners sugar

1 1/2 sticks butter, softened

3 egg yolks

2 oz chocolate

1/2 cup white sugar

Sift together the flour and confectioners sugar.

Beat in the butter.

Add 2 of the egg yolks, 1 at a time.

Mix in the chocolate.

Cover and let rest in the refrigerator for 1 hour.

Roll the dough into 2 cylinders about 1 1/2 inches in diameter.

Wrap in plastic and refrigerate for another 30 minutes.

Beat the third egg yolk and use it to brush the outside of the cylinders, then roll them in the sugar.

Leave in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F and grease 2 cookie sheets.

Cut the cylinders into slices about 1/2 inch thick and place the slices on the cookie sheets.

Bake for about 15 minutes.

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Chocolate Pretzels

These are one of my mom’s favorites.

Makes 28


1 cup flour

1/8 teaspoon salt

3 tablespoons unsweetened cocoa powder

1/2 cup butter, softened

2/3 cup sugar

1 egg

1 egg white, lightly beaten

sugar crystals

Mix together the flour, salt, and cocoa powder. Set aside.

With an electric mixer, cream the butter until light.

Add the sugar and continue beating until fluffy.

Beat in the egg.

Add the dry ingredients and stir to blend.

Gather the dough into a ball, wrap in plastic wrap, and freeze for 1 hour.

After 45 minutes, preheat the oven to 375 degrees F.

Roll the dough into walnut sized balls.

Roll these balls into thin ropes.

Shape the ropes into pretzels.

Transfer to greased cookie sheets.

Brush the pretzels with the egg white and sprinkle with the sugar crystals.

Bake for 8-10 minutes.

Use your imagination to create different shapes!

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