Poppy Seed Cake

Poppy Seed Cake

Cake:

3 eggs

1 1/8 cup oil

2 1/4 cup sugar

1 1/2 cup milk

3 cups flour

1 1/2 tsp salt (scant)

1 1/2 tsp baking powder

1 1/2 tsp almond flavor (I'm assuming extract)

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract

1 1/2 TB poppy seeds

Glaze:

3/4 - 1 cup powdered sugar

1/2 tsp of each: butter extract, almond extract, vanilla extract

Milk

For the cake: Preheat oven to 350 degrees.  Grease two regular size loaf pans, or 6 tiny ones.  Beat together oil, eggs, sugar and milk.  Add flour, baking powder and salt.  Add flavoring and poppy seeds, stir until fully incorporated.  Pour into prepared pans and bake 45 minutes, or until toothpick in center comes out clean.  Remove from the pans while still warm and drizzle glaze over each.

For the glaze: Blend together all the ingredients and add enough milk to make thin for glazing.

Recipe Source: Lillian Ulmer/Dorothy

Pumpkin Cookies with Frosting

Pumpkin Cookies with Frosting

These cookies are delicious.  I added a cup and half of chocolate chips and a 1/4 tsp of pumpkin pie spice to them and ommitted the nuts.  The texture is more along the lines of an applesauce cookie, it's a fluffy, soft and light cookie.  Since I added the chocolate chips I opted not to make the frosting, but I'm sure that would be good too.

Cookies:

1 cup butter, room temp

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 tsp cinnamon

1 tsp baking soda

2 cups flour

1/4 tsp salt

1 tsp baking powder

3/4 cup chopped nuts, optional

Frosting:

3 TB butter

1/2 cup brown sugar

1/4 cup milk

1-2 cups powdered sugar

For the cookies: Preheat oven to 350 degrees.  Cream together the butter and sugars until fluffy.  Blend in the pumpkin, egg and vanilla.  Add flour, soda, baking powder, salt, cinnamon and nuts and mix.  Drop by the TB onto an ungreased cookie sheet.  Bake for 10-12 minutes.  Cool before frosting.

For the frosting:  In a medium saucepan, heat together the butter and brown sugar until bubbly.  Cook, stirring constantly, for one minute.  Beat in milk and blend in the powdered sugar to spreading consistency.  Frost cooled cookies.

Recipe Source: Lillian Ulmer

Raisin Filled Cookies

Raisin Filled Cookies

*10 dozen cookies

Cookie Dough:

2 cups butter

2 cups sugar

2 cups brown sugar

1 tsp vanilla

4 eggs

5-8 TB milk

7 cups flour

2 tsp baking soda

1 tsp salt

Filling:

3 cups raisins

1 TB cornstarch

1 cup nuts, chopped

1 cup water

3/4 cup sugar

2 TB lemon juice

For the cookies: Mix all ingredients together and form into 3 log rolls.  Freeze.  Slice thin and put together with filling. Bake at 400-425.

For the filling: Grind raisins.  Combine all ingredients and boil in saucepan.  Do not let stop boiling.

NOTES: This recipe has very little to go on. It's really vague and I'll have to try and get more clarification from my Grandma before attempting.  Either that or just wing it and see what I come up with.

Recipe Source: Lillian Ulmer/Alta Hill

Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

*Makes 3 to 3 1/2 dozen cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 tsp salt

8 oz semisweet chocolate, broken into 1/2 oz pieces

4 oz unsweetened chocolate, broken into 1/2 oz pieces

1 1/2 cups light brown sugar

12 TB unsalted butter, room temp

3 eggs

1 tsp vanilla extract

3 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Sift together flour, cocoa, baking soda and salt onto waxed paper.  Set aside.  Melt together the semisweet and unsweetened chocolate pieces in a double boiler or microwave.  Stir until smooth and set aside to cool.

With an electric mixer fitted with a paddle, beat brown sugar and butter on medium 1 minute.  Scrape down bowl and beat on high an additional 30 seconds.  Scrape down bowl.  Add eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.  Add vanilla extract; beat on medium 30 seconds.  Add melted chocolate; beat on low 10 seconds more.  Scrape down bowl and beat an additional 30 seconds.  Add sifted flour mixture and the chocolate chips.  Beat on low until thoroughly combined, about 20-30 seconds.  Remove bowl from mixture and mix thoroughly with rubber spatula.

Portion 6-8 cookies per baking sheet by dropping 2 level TB batter per cookie onto pan.  Bake 18-22 minutes.  Cook 5-6 minutes on sheet then transfer to cooling rack to cool.

Recipe Source: Lillian Ulmer/Newspaper Clipping

Nutty Torte

Nutty Torte

This is another family favorite, and one that I've made a couple times so I can attest to this recipes deliciousness!  Now to figure out a way to alter it so it doesn't have nuts so that my boys can eat it...

Crust:

1/2 cup butter, room temp

1/2 1/2 cup crushed pecans

2 TB sugar

1 cup flour

Middle Layer:

8 oz cream cheese, softened

1 cup cool whip

1 cup powdered sugar

Top Layer:

3 cups milk

2 regular size (4 serving) boxes of instant pudding (any flavor, but chocolate is yummy!)

Cool Whip

For the crust: Preheat oven to 375 degrees.  Mix together all the ingredients and press into a 9x13" pan.  Bake for 15 minutes and allow to cool.

For the middle layer:  Mix together all the ingredients until fully incorporated and spread on cooled crust.

For the top layer:  Beat together the milk and instant pudding.  Pour over the middle layer.  Carefully top with cool whip and refrigerate until set.  Sprinkle chopped pecans on top for garnish.

Recipe Source: Lillian Ulmer

Three Layer Brownies

Three Layer Brownies

*My Grandma has a note on this recipe that says "Favorite!!" :)

First Layer:

1 cup flour

2/3 cup oil, hot

1/2 tsp baking powder

2 squares unsweetened chocolate

3/4 tsp salt

2 eggs, beaten

1 cup sugar

1/2 cup nuts, optional

Second Layer:

1/4 cup butter

3 TB milk

2 TB instant vanilla pudding mix

2 cups powdered sugar

Third Layer:

4 squares semi sweet chocolate

1 tsp butter

First Layer: Preheat oven to 350 degrees.  Grease a 7x11" or 8x10" pan.  Melt the chocolate in the oil over a double boiler.  Mix well.  Sift flour with the salt and baking powder.  Beat in the eggs.  Mix in the oil and chocolate.  Add the flour all at once and stir in nuts (optional).  Turn into prepared pan and bake for about 30 minutes.  Cool.

Second Layer: Cream together all the ingredients and spread over cooled first layer.  Allow to set for about 30 minutes.

Third Layer:  Melt the chocolate in a double boiler or microwave and add butter and blend well.  Spread over the second layer.  You will need to spread carefully so you don't disturb the second layer.

Recipe Source: Lillian Ulmer

Brownies

Brownies

1 cup butter

4 oz unsweetened chocolate

4 eggs

2 cups sugar

1/2 cup flour

1 tsp vanilla

2/3 cup nuts, optional

Preheat oven to 350 degrees.  Grease and flour a 9x13" pan.  Melt butter and chocolate in double boiler and set aside to cool.  Beat eggs and sugar until thick and lemon colored.  Add the vanilla.  Fold in cooled chocolate and mix thoroughly.  Sift the flour and gently fold into the batter.  Mix just until blended.  Fold in nuts, optional.  Pour into pan and bake for 25 minutes.  Cool before cutting.

Recipe Source: Lillian Ulmer

Almond Bars

Almond Bars

Bars:

1 cup flour

1/2 cup butter, softened

2 TB water

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 tsp almond extract

Frosting:

1 1/2 cups powdered sugar

2 TB butter

2 TB milk

1/2 tsp almond extract

For the bars: Preheat oven to 350.  Mix the first three ingredients together until crumbly and then press into a 13x9 pan.  It will barely cover the bottom of the pan.

In a saucepan, add the 1 cup water and 1/2 cup of butter and heat to boiling.  Remove from heat and cool.  Then add 1 cup flour, stirring until smooth.  Add 3 eggs to the mixture, one at a time until blended.  Add almond extract and then spread on the crust in pan.  Bake for 55-60 minutes.  Cool.

For the frosting:  Beat together all the ingredients, altering to the consistency you desire.  Frost cooled bars.

Recipe Source: Lillian Ulmer

German Sweet Chocolate Cake

German Sweet Chocolate Cake

Cake:

1-4 oz package German sweet chocolate

1/2 cup boiling water

2 cups sugar

4 egg yolks

1 tsp vanilla

2 1/2 cups sifted cake flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

4 egg whites, beaten stiffly

Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/2 cup coconut

1 cup chopped pecans

For the cake: Preheat oven to 350 degrees.  Grease and line three 8" cake pans with parchment paper.  Melt chocolate in boiling water.  Cool.  Cream the butter and sugar.  Add in egg yolks one at a time, beating well after each addition.  Blend in chocolate and vanilla.  Soft flour with the soda and salt.  Add flour mixture and buttermilk to the chocolate, alternately and starting and ending with the flour.  Fold in the beaten egg whites.  Pour evenly into the prepared pans and bake for 30-40 minutes.  Cool.

For the frosting: Cook everything but the coconut and pecans in a medium saucepan over medium heat until thickened, about 12 minutes.  Stir in the coconut and pecan.  Cool and frost the tops only of the cakes.

Recipe Source: Lillian Ulmer

Burnt Cream

Burnt Cream

(I think this is also called Creme Brulee)

1 pint whipping cream

4 egg yolks

1/2 cup grandulated sugar

1 TB vanilla extract

Granulated and brown sugar for the topping

Preheat oven to 350 degrees.  Heat cream in a saucepan over low heat just until bubbles form around the edge of the pan.  Beat egg yolks and sugar together until thick, about 3 minutes and make sure no whites get into the mixture.  Gradually beat the cream into the yolk/sugar mixture.  Stir in the vanilla and pour into 6 oz custard cups.  Plan cups in a baking pan containing 1/2 inch of water and bake on the middle rack of oven until set, about 45 minutes.

Chill when done.  then sprinkle each cup with about 2 tsp sugar, with a couple of pinches of brown sugar.  Place on top rack of broiler and cook until topping is medium brown.  It doesn't take long.  Place immediately in fridge and cool for at least 1 hour.

Recipe Source: Lillian Ulmer

Sandies

Sandies

*Makes 5 dozen cookies

1 cup butter, room temp

1/4 cup powdered sugar

2 tsp vanilla

1 TB water

2 cups flour

1 cup chopped pecans

Powdered sugar for rolling

Preheat oven to 300 degrees.  Cream together the butter and powdered sugar.  Add vanilla and the water. Mix well.  Add the flour and mix well then stir in the chopped pecans. 

Form the dough into small balls (about 1 - 1 1/2" in diameter) and bake on an ungreased cookie sheet for 20 minutes, or until delicately browned.  After removing from the oven, and while they are still hot, roll in powdered sugar.

Recipe Source: Lillian Ulmer

Crazy Custard

Crazy Custard

4 eggs

2 cups milk

1/4 cup butter

1/2 cup biscuit mix

1 TB vanilla

1/2 cup sugar

Nutmeg, to taste

1 cup coconut, optional

Preheat oven to 350 degrees.  Lightly grease an 8" or 9" pie plate.  Put all ingredients in a blender and beat 3 minutes.  Pour into prepared pan and top with coconut, if desired.  Bake 45 minutes.

Recipe Source: Lillian Ulmer

German Chocolate Cake

German Chocolate Cake

Cake:

4 squares Baker's German sweet chocolate

1/3 cup water

3/4 cup butter

1 1/2 cups sugar

3 egg yolks

3/4 tsp vanilla

1 3/4 cups cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup sour milk (2 tsp vanilla in a measuring cup and fill with milk to 3/4 cup mark)

3 egg whites

Frosting:

2/3 cup evaporated milk

2/3 cup sugar

2 egg yolks

1/3 cup butter

3/4 tsp vanilla

1 cup flaked coconut

2/3 cup chopped pecans

For the cake:  Preheat oven to 350 degrees.  Grease and flour 2 8" or 9" round pans, lined with parchment paper.  Melt chocolate with water and cool.  Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Blend in vanilla and chocolate.  Sift flour, baking soda and salt.  Alternately blend in flour mixture and sour milk, 1/3 at a time on low speed of mixer.  Blend on medium speed for 1 minute.  Beat egg whites until stiff peaks form.  Fold into cake batter.  Pour batter into prepared pans and bake for 40-50 minuets or until center comes out clean.  Cool.

For the frosting:  Combine milk, sugar, egg yolks, butter and vanilla in saucepan.  Cook over medium heat, stirring constantly until mixture comes to a full boil, about 5 minutes.  Continue boiling, stirring constantly, about 2 more minutes or until mixture turns a caramel color.  Add coconut and pecans.  Cool. 

Frost tops of each layer with frosting.  Assemble cake.  To cut cake, use knife dipped in hot water.

Recipe Source: Lillian Ulmer/Baker's German Chocolate box