Recipe: Sour Cream Cookies 11/15/2010

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Farmwives of New England have always been famous for their sour cream cakes. This recipe is very old and very choice. It is from a hand-written cook book owned by a woman noted far and wide for her sour cream cakes.

4 cups flour
1/2 tsp. salt
1 tsp. soda
1 cup butter
2 cups sugar
1 cup sour cream
2 eggs unbeaten
1 tsp. lemon extract

Sift together the flour, salt and soda. Cream the butter and sugar together. Add the eggs, one at a time and beat until light. Add the flavoring. Add the flour and cream alternately and mix into a soft dough. Handle the dough lightly while rolling it thin and cutting it into fancy shapes. Sprinkle the cakes with sugar and bake at 400° F. until pale brown.

This recipe is from my cookbook: Fabulous Old-Time Cookies

 

Recipe: Scotch Chocolate Cake 11/14/2010

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2 cups flour
2 cups granulated sugar
1 stick margarine
1/2 cup vegetable shortening
4 heaping tbsp. cocoa
1 cup water
1 tsp soda
1/2 cup buttermilk
2 eggs
1 tsp. vanilla

Combine flour and sugar in mixing bowl, mixing well. In a saucepan, put margarine, shortening, cocoa and water and bring to a rapid boil; pour over flour and sugar, mixing gradually. Put soda in buttermilk and add with remaining ingredients. Mix and turn into a greased and floured ll x 16-inch pan. Bake in a 400-degree oven for 30 minutes or until done. Make icing 5 minutes before cake is done.

Icing:

1 stick margarine or butter
4 tbsp cocoa
6 tbsp milk
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
1 cup flaked coconut (opt.)

In a saucepan, combine margarine, cocoa and milk. Bring to a boil, stirring constantly to prevent sticking. Remove from heat and add remaining ingredients. Spread on hot cake.

Yield: 18 servings.

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Recipe: Maple Syrup Pecan Fudge 11/14/2010

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What You Need:

3 Cups maple syrup
1 Cup milk
1/2 Cup pecans, chopped

How to Make It:

Pour the maple syrup into a large heavy saucepan. Add the milk and place the pan over medium heat. Bring to a rapid boil and continue boiling until mixture reaches 235 degrees on a candy thermometer. Remove from the heat and allow to cool 3 minutes. Beat the mixture with an electric mixer on low speed until it becomes creamy. Carefully stir in the pecans. Spread the mixture into a square baking pan lined with wax paper.
Cool until the fudge becomes firm and then cut into bite sized pieces.

Serving Size: 18 pieces

Fudge makes great Christmas gifts.  Place several varieties into Christmas tins.  Fudge can also be wrapped in foil paper and tied with inexpensive bows.  Place them in an attractive Christmas bag or wrapped box for that special someone on your list.

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