Old, and Vintage Recipes

Some Old and Vintage Recipe Favorites These are a few of the recipes that have been a favorite around downtown Collinsville Illinois. I will be adding more as time goes on. Lemon Elderflower Cake with Buttercream Frosting The fresh flavors of spring can still be with you even if you didn't get a invitation to the Royal Wedding! The couple has chosen baker Claire Ptak, of London-based Violet Cakes, whose known for her simple buttercream cakes topped with fresh edible flowers. According to the palace’s announcement, the royal cake will be a “lemon elderflower cake that will incorporate the bright flavours of spring” and will have buttercream and fresh flowers for decoration. In this recipe I used an Elderflour Liqueur, Lemon Juice, and Lemon Extract to give it that unique and Royal flavor. I don't think you will be disappointed. Let's get started! FYI: You can adjust the recipe depending on how big of cake you need. Royal Inspired Wedding Lemon Elderflower Cake Ingredients: Cooking spray or butter, for greasing pans 4 cups all-purpose flour 4 1/2 tsp baking powder 1 tsp salt 4 large eggs, room temperature 2 large egg whites, room temperature 1 3/4 cups butter, room temperature 2 2/3 cups granulated sugar 1 tsp vanilla extract 1 tsp lemon extract 3 tbsp plus 1 tsp lemon juice 2 1/4 cups whole milk, room temperature Directions: Preheat oven to 350 F. Grease three 9-inch round cake pans with cooking spray. In a large bowl, mix together flour, baking powder and salt. In another bowl, whisk together eggs and egg whites. In a stand mixer with paddle attachment, combine butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add beaten eggs a third at a time, mixing well after each addition and stopping to scrape down sides of bowl with a rubber spatula. Add vanilla, lemon juice, and lemon extract. Continue to mix until combined. Turn mixer to low speed. Alternate adding flour mixture and milk a third at a time. Mix until batter becomes thick and smooth, careful not to over mix. Divide batter among cake pans, about 2 1/3 cups in each pan. Use an offset spatula to smooth batter to edges of pan. Gently tap pans on table to get rid of any excess air in batter. Bake for 30 to 35 minutes on middle rack or until cake tops begin to develop a golden color and a toothpick inserted in cake centers comes out clean. For even baking, rotate pans at 15-minute mark. Remove from heat and let cool for 10 minutes. Use an offset spatula to gently loosen the edge of cake from pan. Carefully turn cakes out on to a wire rack to cool completely. Elderflower Swiss Meringue Buttercream This recipe will give you enough to make the crumb coat, a thin layer of buttercream to seal in the crumbs before adding a second decorative layer, though it may vary depending on how thick you apply the buttercream. Ingredients: 2/3 cup egg whites, about 5 or 6 large eggs 1 2/3 cup granulated sugar 3/4 tsp salt 1/4 tsp cream of tartar 2 1/2 cups butter, softened and cut into small cubes (5 sticks) 1/4 cup (50mL) Elderflower liqueur Directions: Fill a medium-sized pot with at least 2 inches water. On high heat, bring to a boil. Turn down heat to medium and reduce to a simmer. In a large heat-proof bowl, add egg whites, sugar, salt and cream of tartar. Place bowl over pot of simmering water making sure bowl does not touch bottom of pot. Add elderflower concentrate and continue to mix until well-incorporated. Stir constantly with a flexible spatula until sugar has completely dissolved and mixture reaches about 185 F, about 10 to 12 minutes. Pour mixture into bowl of a stand mixer fitted with whisk attachment. Whisk at high speed for about 10 minutes, or until meringue doubles in volume and develops stiff peaks and a glossy appearance. With mixer still running, add butter a few cubes at a time to achieve a thick and creamy texture. Let cool completely before frosting. Add edible flowers if you wish. Baileys® Irish Cream Hot Chocolate Bundt Cake This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol! Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun. INGREDIENTS: 2 cups all-purpose flour 1/2 cup Nestle® Cocoa 3/4 tsp baking soda 3/4 tsp salt 1/3 cup Baileys® Irish Coffee Creamer 1 tbsp. Hershey® Chocolate Syrup 1 cup butter (2 sticks) 1 1/2 cup granulated sugar 3 large eggs GLAZE TOPPING: 1 tbsp. butter 1 1/2 cups confectionery sugar 2 tbsp. milk 2 tbsp. Baileys® Irish Coffee Creamer 1 tsp. vanilla INSTRUCTIONS: Preheat oven to 350F. Grease a 9-cup bundt pan. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup. Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined. Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan. Bake for approx. 40 minutes or until a cake tester comes out clean. Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar. This Irish Cream Chocolate Cake is sure to become one of your new favorites. Baileys® Irish Cream Double Fudge Irish Cream Cookies I have substituted the Baileys® Irish Cream for Baileys® Irish Cream Coffee Creamer. I assure you that your guest will love these. They are soft, and chewy, and wonderful in every way. Let's get started. Ingredients: 1 cup butter, softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 2 2/3 cups flour 1/2 cup cocoa powder 1 1/4 teaspoon baking soda 1/4 teaspoon salt 1 packet instant coffee powder 8 tablespoons of Baileys® Irish Cream Coffee Creamer 1 1/2 cups chocolate chips Directions: Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined. Fold in chocolate chips. Drop by teaspoon fulls on to baking sheet. Bake at 350 for 8-10 minutes. Cherry Pie Bars Ingredients: For the bars: 1 cup butter, softened 2 cups sugar 1 teaspoon salt 4 eggs 1 tsp. vanilla extract 1/4 teaspoon almond extract 3 cups all-purpose flour 2 (21 oz.) cans cherry pie filling For the glaze: 1 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 to 3 tablespoons milk Directions: Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top. Orange Creamsicle Cookies Ingredients: 1 cup butter (2 sticks) 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla extract 2 eggs 1/4 cup orange juice 3 cups flour 1 tsp baking soda 1 tsp salt 2 TBS orange zest 2 cups white chocolate chips Instructions: Preheat your oven to 375 degrees. In a large bowl cream together your butter and sugars. Stir in your vanilla and eggs until well mixed. Stir in your orange juice. In separate bowl combine your flour, baking soda, salt and orange zest. Stir in your white chocolate chips. Allow your dough to chill for an hour before scooping out teaspoonfulls of dough. Drop your cookie dough onto a greased cookie sheet. Bake for about 9 minutes until cookies are golden. Allow to cool for several minutes on your cookie sheet, before removing to a cookie rack to cool completely. Lemon Cheese Cake Ingredients: Filling 1 8oz. Package of Cream Cheese 7oz. of Sweetened Condensed Milk 1 Egg Crust 1 Stick Butter 1 Cup Flour 1/4 Cup Powered Sugar Directions: Pre heat oven to 350 F. Combine ingredients for the crust, and mix until crumbly. Pour into baking dish, and pat evenly on bottom, and up to an inch on the edges of the dish. Bake until golden brown, and remove from oven. Mix the ingredients for the filling until smooth, and pour onto crust. Bake for an aditional 30 minutes, until a knife comes out clean from the middle. Let cool. Apple Butter Cake Apple Butter Cake This is an old Recipe for Apple Butter Cake It is very easy to make, and very delicious. Ingredients: 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/4 cup powdered sugar 1 1/2 cups apple butter Directions: Heat oven to 375°F. Grease 15x10x1-inch pan with butter. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat granulated sugar into eggs. On low speed, beat in water and vanilla. Gradually beat in flour, baking powder, cinnamon, cloves, allspice and salt just until batter is smooth. Pour batter into pan; spread to corners. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Place on cooling rack; cool at least 30 minutes. Sprinkle 1/4 cup powdered sugar on top, if desired. This is a wonderful treat to end a busy fall day for you, and yours. French Apple Cobbler This recipe was written on a lined index card (much like my own) and found in a large collection, date unknown. I altered mi recipe slightly for 2 crust (in photos). Baking time 375° for 35 to 40 min. Ingredients: 5 c. apples peeled & sliced 3/4 c. sugar 2 Tbsp. flour 1/2 tsp. cinnamon 1/4 tsp. salt 1 tsp. vanilla * If you prefer a bottom crust mix a second batter, butter the pan, and line pan with the first batter before placing filling on top. Mix and combine with 1/4 c. water and place in 9″ sq. pan and dot with butter (1 Tbsp.) *Batter (double if you would like a bottom crust,and a top crust) 1/2 c. flour 1/2 c. sugar 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp. butter, softened 1 egg slightly beaten Directions: *Mix the batter, then roll out onto a floured surface, and cut strips to crisscross on top of filling. You may have noticed that I also left the peel on my apples. That is a personal preference as well. Let me know if you like this recipe, or are eager to try it out. I took mine to a gathering, and they were coming back for 2 and 3 pieces. Note: to the Apple mixture I also added... 1/2 t cinnamon 3 T lemon juice 1 t lemon zest Icelandic Christmas Cake This Icelandic cake recipe uses lemon flavoring and cardamom extract in a unique and delicious Christmas cake you'll want to make anytime of the year. I changed the recipe I used just a little substituting Maraschino cherries, and orange extract, instead of raisins, and lemon extract. I had just made a Fruit Cake, so I wanted something different, but the original recipe is below. Either way, it's a wonderful cake. Ingredients: 1 cup white sugar 3/4 cup butter 2 eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 cup milk 1/2 cup raisins 1/2 teaspoon lemon extract 1/2 teaspoon cardamom flavored extract Directions: Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. I promise you will enjoy it! An old English (Samhain) Halloween Treat Remembrance Cookies, a Samhain cookie recipe. Samhain (pronounced / sah-win/ SOW-in, is a Gaelic festival marking the end of the harvest season and the beginning of winter or the "darker half" of the year. Traditionally, is celebrated from sunset on 31 October to sunset on 1 November, which is about halfway between the autumn equinox and the winter solstice. It is one of the four Gaelic seasonal festivals, along with Imbolc, Beltane and Lughnasadh. Historically, it was widely observed throughout Ireland, Scotland and the Isle of Man. Remembering ancestors on Halloween. November 1 marked the end of summer and the harvest and the beginning of the dark, cold winter, a time of year that was often associated with human death. Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred. On the night of October 31 they celebrated Samhain, when it was believed that the ghosts of the dead returned to earth. Samhain was often celebrated similarly to a festival of the dead and was very influential to Halloween traditions such as trick-or-treating and wearing costumes. Still honored by Wiccans and witches today. Remembrance Cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. Ingredients: 1 1/2 cups powdered sugar 1 cup butter 1 egg 2 teaspoons vanilla 1 teaspoon almond extract 2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 1/2 Tablespoons chopped rosemary Directions: Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes. 1934 Cake Recipe, Economical Layer Cake Ingredients: 1 Cup Sugar 1 Egg 1/2 Cup Butter 1 Teaspoon Vanilla (or other desired flavoring) 1/2 Cup Water 1 2/3 Cups of Cake Flour 1/2 Teaspoon Salt 2 1/2 Teaspoons Baking Powder Directions: Stir butter, sugar, egg yolk, and vanilla together until creamy. Sift together the dry ingredients, and add alternately with the water to the first mixture. When well mixed, stir in the egg white, stiffly whipped. Transfer to two 9 inch layer cake pans which have been rubbed with butter, and dusted lightly with flour. Bake about 25 minutes at 375 F. When cool, remove from the pans, and put together with jam, jelly, any fruit butter, Italian Cream filling, Creamy Icing, or Rich Chocolate Icing. You can even put the cake together, just before serving, with whipped cream, or with sliced, and sweetened oranges, or other fruit. From: Round The World Cook Book by Ida Bailey Allen Lemon Squares, A little history... Citrus curds have been popular for about 125 years and shortbread for much more than that, but it was none other than Betty Crocker that invented the lemon bar, They published the first known printed recipe in 1963. Here is that recipe. Lemon Squares Ingredients: Crust: 1/2 cup (1 stick) of Butter 1 cup All-Purpose Flour 1/4 cup Confectioners' Sugar Topping: 2 large eggs 1 cup Granulated Sugar 2 tablespoons of Lemon Juice 1/2 teaspoon of Baking Powder 2 tablespoons All-Purpose Flour Directions: Preheat your oven to 350°F. Cut the butter into the flour and confectioners' sugar and press into a 9-inch square pan. Bake 20 minutes or until light brown. Combine the topping ingredients. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes. Let cool, and sprinkle top with confectioners' sugar. Iced Pumpkin Cookies These are the best Pumpkin Cookies you will ever eat! Icing is optional. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Glaze: 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. Note: They are also very good without icing. A brownie is a cross between a cake and a soft cookie in texture, and comes in a variety of forms. Depending on its density, it could be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. It was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie. One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time. The first-known printed use of the word "brownie" to describe a dessert appeared in the 1896 version of the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes baked individually in tin molds. The earliest-known published recipes for a modern style chocolate brownie appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34), and the 1906 edition of Farmer cookbook. These recipes produced a relatively mild and cake-like brownie. Here is the first published "brownie" recipe in America. This recipe for a Nut Cookie appeared in the Collinsville, Illinois Advertiser on 9 April 1921 Here is the Recipe as written: Calumet Nut Cookie Recipe 1/3 cup butter 1/2 cup sugar 2 eggs 1/2 cup flour 1 level teaspoon Calumet Baking Powder 3/4 cup chopped nuts 1 teaspoon lemon juice Then mix in the regular way. *Note: When I made them I added an additional cup of flour. Italian Cookies Ingredients 1 box chocolate cake mix 2 eggs 3/4 cup canola oil 3/4 cup water 3 cups flour 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. cloves 1 cup finely chopped walnuts 1 cup raisins, chopped 1 1/2 cups chocolate chips For the Glaze: *Note: I did not choose to use the glaze. 2 confectioners sugar 1 tsp. vanilla Instructions Preheat your oven to 350 degrees. Combine all ingredients in your Kitchen Aid mixer and roll the dough into 2 inch balls. Place them on parchment lined baking sheets and bake for 8-10 minutes. Remove from the oven and to a cooling rack to cool completely. Make your glaze by slowly adding half and half to the sugar and vanilla in a small saucepan and whisking it over medium heat until you get the consistency you are looking for. Dip the tops of the cookies into the glaze and place back on a cooling rack to harden. Enjoy!

Pumpkin Coffee Cake This recipe was an overwhelming hit with everyone! Highly recommended!!! Ingredients: 1 1/2 Sticks Butter 1 Cup Sugar 1/2 Cup Brown Sugar 2 Eggs 2 teaspoons Vanilla 2 Cups Flour 1/2 teaspoon Salt 1 teaspoon Baking Soda 1 Teaspoon Cinnamon 3 Tablespoons of Canned Pumpkin Directions: Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside. In large bowl, beat butter until creamy. Beat in sugars, and pumpkin. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined, and pour into baking pan. Topping Ingredients: 1/2 cup all-purpose flour 1/2 cup sugar 6 tablespoons salted butter 1/2 teaspoon cinnamon 1/4 teaspoon salt Directions: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mix together until crumbly. Sprinkle over the top of the batter. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. . Chocolate Depression Cake Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers. This cake has no eggs in it. Ingredients: 1 1/2 cups all-purpose flour 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon white vinegar 1/3 cup vegetable oil 1 cup water Frosting: 2 Tablespoons butter 1/4 cup unsweetened cocoa powder 1 cup powdered sugar 1 Tablespoon milk (or cream) 1/4 teaspoon vanilla extract Directions: Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl. In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain. Pour batter into a greased 8x8 square pan. Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean. Let cake cool completely before frosting. For the frosting Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste. With mixer on low speed, add in powdered sugar, milk and vanilla. Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake. 1941 Black "Midnight Cake" Recipe It is a strikingly dark and chocolaty, not to mention, very moist, and light cake. This 1941 recipe is great for those who are eager to learn how to make a perfect black Devil's Food Cake, and you can mix it up in no time at all. The Snowy White frosting makes for a great contrast. Black Midnight Cake Recipe Ingredients: 1/2 cup Shortening 1 1/4 cups Sugar 2 Eggs 1 cup Hot Water 1/2 Cocoa 1 1/2 cups flour 1/2 tsp. Salt 1 tsp. Baking Soda 1 tsp. Baking Powder 1 tsp. Vanilla Double-boiler icing ingredients: 1 Egg White 3/4 cup Sugar 1/8 tsp. Cream of Tartar 3 tbsp. Water 1/2 tsp. Vanilla (or other flavoring) Cake Directions: Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely. Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla. Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F). When cool, spread Double-Boiler Icing (see below) over top and sides. Icing Directions: Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring. This makes a generous amount of icing for an 8-inch square cake. Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again. Fluffy Marshmallow Icing Variation: Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy. Blueberry Snickerdoodle Bars If you feel guilty eating the traditional Snickerdoodles you could try this delicious, and slightly healthier alternative! Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. So why not do yourself a favor, and try these today. Ingredients: 1 1/2 Sticks Butter 1 Cup Sugar 1/2 Cup Brown Sugar 2 Eggs 2 teaspoons Vanilla 2 Cups Flour 1/2 teaspoon Salt 1 teaspoon Baking Soda 1 Teaspoon Cinnamon 1 Cup Blueberries For Topping: 2 Tablespoons Granulated Sugar 2 Teaspoons Cinnamon Directions: Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside. In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan. Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Sweet Potato Cookies Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 2 Cans Sweet Potato, drained 1 egg 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add Sweet Potato, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Blueberry and White Chocolate Chip Drop Cookies Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1/4 cup milk 1 egg 1 cup white sugar 1 teaspoon almond extract 1 teaspoons lemon extract 6 oz. white chocolate chips 1 cup blueberries Directions: Preheat oven to 375 degrees F. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond and lemon extracts. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Add in the white chocolate chips. Fold in the blueberries. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool. Double Hot Double Chocolate Chip Cookies (Abraxas Cookies) Ingredients: 12 oz. Chocolate Chips 1 1/4 cup all-purpose flour 3/4 teaspoons Baking Soda 1/2 teaspoons Salt 1/2 Cup (1 stick) Butter, softened 1/2 Cup firmly packed Brown Sugar 1/4 Cup Sugar 1 teaspoons Vanilla Extract 2 teaspoons Cinnamon 2 teaspoons Cayenne Pepper *Note: I did not have any Ancho Chile Pepper 1 Egg 1/4 Cup Cocoa Powder Directions: Preheat the oven to 375 degrees. In a medium bowl, combine flour, baking soda, cocoa powder, spices, and salt; set aside. In a large bowl, beat butter, brown sugar, sugar, and vanilla, and peppermint extract until creamy. Add egg; beat well. Gradually blend in the flour mixture. Stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes, rotating baking sheets halfway through. Allow to stand for 2 to 3 minutes before removing from the cookie sheets to a cooling rack. Old Fashioned Lemon Squares Ingredients: Crust 1 cup All-purpose flour 1/2 cup butter or margarine, softened 1/4 cup powdered sugar Topping 2 Eggs 1 Cup Sugar 2 Tablespoons of Lemon Juice 2 Tablespoons of Flour Pinch of Salt Directions: Heat oven to 350ºF. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Lithuanian Apple Cookies Obuoliniai Sausainiai (they taste like soft thick fluffy biscuit omelettes with apples. Ingredients: 1 cup flour 1 teaspoon baking soda 1 egg 1/2 cup sugar 1 teaspoon vanilla sugar and/or 1/2 teaspoon cinnamon 1 tablespoon sour cream 1/4 cup oil a pinch of salt 2 cup apples 1 tablespoon lemon juice icing sugar to sprinkle Directions: Peel apples, cut into small cubes and sprinkle with lemon juice. Beat egg with sugar, vanilla sugar, cinnamon and salt. Add sour cream and oil and continue beating. Sieve flour with baking soda, add beaten eggs and apple cubes. Cover a baking tray with baking paper. Place tablespoons of the batter on the tray. Bake 15-20 minutes in 180C oven (they should be brownish on the top). Cool down and sprinkle with icing sugar (optionally: mixed with ground cinnamon) Old German Krummeltorte or Apple Crumb Cake Recipe Ingredients: Bottom Layer: 3 Cups of Flour 1 Cup of Sugar 1 Cup of Oil 2 Tablespoons of Water 1 Egg 1/2 Teaspoon of Salt Filling: 2 to 3 lbs. of sliced and chopped Apples 1/2 Cup of Sugar 1 Teaspoon of Cinnamon 1/4 Cup of chopped nuts (your choice) Topping: 1/2 Cup of Brown Sugar 1/2 Cup of Flour 1/2 Teaspoon of Cinnamon 4 Tablespoons of Butter Directions: Preheat oven to 350 degrees F Put flour in a bowl. Add sugar and salt. Add water, oil and egg; mix with pastry blender until mixture forms crumbs. Cover bottom of a greased 9 x 13 inch pan with the crumb mixture. Prepare filling by grating the apples on the coarse side of the grater. Mix with sugar, cinnamon and nuts. Spread filling over the crumbs in the pan. Prepare topping by mixing the brown sugar, flour, cinnamon, and butter until crumbly, and spread over filling. Bake at 350 F. for 50 to 60 minutes. Let cool. This was a favorite of the many who tried it. Old Fashioned Blueberry Coffee Cake Ingredients: Cake: 5 tablespoons salted butter, softened, plus more for greasing the pan 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup whole milk 2 cups fresh blueberries Topping: 1/2 cup all-purpose flour 1/2 cup sugar 6 tablespoons salted butter 1/2 teaspoon cinnamon 1/4 teaspoon salt Directions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan. For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mix together until crumbly. Sprinkle over the top of the batter. Bake until the cake is golden brown, 40 to 45 minutes. Dutch Lemon Custard Pie The history of "vlaai", or flat pies. First discovered by the Germanic tribes, the legend goes that they spread out dough on a hot stone and drizzled fruit juice or honey over it to make it more palatable. Over the years, the dough was spread thinner and the amount of toppings became larger, and eventually they wound up with fruit pies. Here is one of those for you and yours to try. Dutch Lemon Custard Pie Ingredients: 2 tablespoons flour 1/2 cup sugar 2 eggs, separated pinch of salt 1 lemon 1 1/2 cups milk 1 Pie Shell Directions: Mix 2 tablespoons of flour with 1⁄2 cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon Add the flour/sugar mixture, and beat. Stir in milk and fold in egg whites, beaten stiff. Pour into the pie crust, and bake at 425 F. for 15 minutes. Reduce heat to 350 F. and bake for 15 additional minutes. Take out, let cool, and serve. Peanut Butter (Nut) Cookie Ingredients: 1 tablespoon of butter Pound or chop one cupful of peanuts 1/2 cup sugar 1 egg 2 tablespoons milk 1 cup flour 1 teaspoon salt. Directions: Mix the ingredients, and bake at 350 F. until golden brown. The ingredient list with the exception of a higher amount of peanuts is similar to the early peanut cookies which used peanut butter. The article listed a U.S. Department of Agriculture pamphlet Farmers Bulletin, No. 25 and Miss Juliet Corson as two early contributors to uses of peanuts. So it is unknown who developed the "Peanut Cookies" recipe listed in the New England Kitchen Magazine article. Original NESTLÉ® TOLL HOUSE® Chocolate Chip Pan Cookie It's more like a brownie but it has all the rich flavors of the original Toll House cookies. Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts (optional) Directions: PREHEAT oven to 375° F. Grease 15 x 10-inch pan. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan. BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars. 1800's TEA CAKE Cookie Recipe: Ingredients: 1 stick (1/2 cup) butter, softened 1 cup granulated sugar 1/8 tsp. salt 2 large eggs 2 Tablespoons milk 1 tsp. baking powder 1 tsp. vanilla extract 3 cups plain flour, sifted Directions: Preheat oven to 325 degrees. Using an electric mixer with the large bowl, cream the butter and sugar: add the salt. Beat in eggs one at a time; then add the milk, baking powder, and vanilla. Mix on medium speed until well blended. Reduce the mixer speed to slowly begin adding the sifted flour to form a soft dough. Refrigerate the dough for 2 hours. Prepare a baking pan with spray-oil and set aside. After the refrigeration time, divide the dough into 3 pieces for easier handling. Using a floured surface, roll the dough with a floured rolling pin very thin; then cut out cookies with a cookie cutter. Place the cookies on the prepared baking pan, and bake in the preheated oven for about 10 minutes or until very light brown. Watch the cookies carefully while baking, since they are thin and some brown quicker than others. If needed, remove individual cookies from the pan as they brown to prevent over or under cooking. If you should to choose to frost or glaze them... Lemon Confectioners Sugar Frosting Ingredients: 1/4 cup butter 1 1/2 cup confectioners sugar 1 1/2 teaspoons milk or cream, about 1/2 teaspoon lemon extract or lemon juice Instructions: Soften butter. Sift sugar and gradually add sugar to butter, creaming constantly. Add enough milk to make mixture the right consistency for spreading. Add lemon extract or lemon juice to taste. Makes enough to frost cupcakes or a square one-layer cake. Or you could try the Lemon Glaze Lemon Icing Glaze Recipe This simple lemon icing recipe can be used for many baked goods, such as cookies, cakes, sweet breads, and pastries. Makes About 1/2 Cup Lemon Icing Glaze Ingredients: 1 cup powdered sugar 1 tbsp fresh lemon juice 2 tsp grated lemon zest 1 tbsp milk 1 small drop food coloring, optional Instructions: Combine ingredients in a small bowl and stir until smooth. These were loved by all who tasted them, and they especially liked the idea that they were made from an 1800's recipe. With or without the icing they were a hit!