12-15 Recipes
Cherry Macaroons
Faye Meek, Ravenna
Drain the cherries well before dicing. Soften butter beforehand so it’s easier to mix. Allow space for the cookies to spread without touching.
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. almond extract
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup chopped Maraschino cherries, plus more for garnishing
2 cups shredded coconut
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Cream together butter and shortening. Gradually add sugar, mixing well. Add eggs and almond extract, and beat well. Blend in flour, baking powder and salt. Stir in cherries, coconut and nuts, drop by rounded teaspoons onto lightly greased baking sheets. Garnish each cookie with one quarter of a maraschino cherry. Bake 10 to 12 minutes or until lightly browned. Makes 5 to 6 dozen, depending on size of spoonfuls.
Christmas
Molasses Cookies
Faye Meek, Ravenna
3/4 cup sugar
2/3 cup butter, softened
1/4 cup orange juice
1/2 cup dark corn syrup
1/2 cup dark molasses
4 1/2 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine dry ingredients; add to creamed mixture and mix well. Chill 3-4 hours or overnight. roll dough, a portion at a time, on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place two inches apart on ungreased baking sheets. Bake at 350 degrees for 12-14 minutes. Cookies will be soft and chewy if baked 12 minutes; crunchy if baked longer. Yield: 6-7 dozen (2 1/2-inch cookies).
Sweet Macaroni Salad
Faye Meek, Ravenna
1 pkg. (16 oz.) elbow macaroni
4 medium carrots
1 lg. green pepper, chopped, (optional)
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 oz.) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp. salt
1/2 tsp. pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green peppers, and onion. In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight. Yield: 14 servings.
Mock Pecan Pie
Faye Meek, Ravenna
2/3 cup sugar
2 eggs, beaten
2/3 cup margarine, melted
2/3 cup light corn syrup
2/3 cup uncooked oatmeal (regular or quick)
1/2 tsp. salt
1 tsp. vanilla
1 (8 or 9-inch) unbaked pie shell
Heat oven to 350 degrees. Mix all ingredients together; pour into pie shell. Bake one hour.
Heavenly
Birthday Cake
Faye Meek, Ravenna
2 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
4 eggs (room temperature, yolks and whites separated)
2 cups sugar (reserve 4 Tbsp.)
2/3 cups butter, softened
2 tsp. vanilla extract
1 cup milk
Preheat oven to 375 degrees. Grease and flour two 9-inch cake pans. Sift dry ingredients together. In another bowl, beat egg whites with whisk until slightly stiff. Mix four tablespoons sugar into egg whites; set aside. In a large bowl, cream butter. Add remaining sugar, beating until light. Beat egg yolks and add to sugar and butter mixture. Add vanilla. Add dry ingredients slowly, alternating with milk until ingredients are thoroughly mixed. Beat egg whites again and fold into cake mixture. Pour batter into pans and bake for approximately 25 minutes.
Gingerbread
Linda Stepp, Irvine
6 cups self-rising flour
1 cup sugar
1 cup brown sugar
1 cup molasses
4 eggs
1 1/2 oz. ginger
1 1/2 cups buttermilk
Put flour in a big bowl. Make a round hole in flour. Add all ingredients. Mix well and pour out on floured waxed paper and kneed until smooth. Roll out to almost 1/4-inch thick. Cut in pieces and place on cookie sheet. Bake at 400 degrees until brown.