Category Archives: dessert

Futchkey / Bobalky

Bobalky

1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded

Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). Divide the dough into two – four portions. Toss lightly on floured board, knead, and roll out flat. Sprinkle generously with poppy seeds. Roll dough jelly roll style. Cut into pieces about 1/2 – 1 inch in diameter. Place on cookie sheet. Let raise in warm place for 10 or 15 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, place in bowl and pour boiling water over bobalky. Let sit until soft but not soggy. Drain. Place in bowl and drizzle with honey.

ozgood pie

Mix together:
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)

Fold in:
whites of 4 eggs, beaten stiff

Makes 2 pies. — Put in unbaked pie shell (no top crust).

Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.

Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.

via NotMartha

My father thought it too sweet. My sister thought it too tart. My mom wasn’t taken with it, but I thought it was great! The one problem was that there really wasn’t enough filling for two pies. Perhaps doubling the recipe may help?

Tres Leches: Three Milk Cake

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

Lemon Crisp Cookies

1 package (18.25) lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten
Preheat oven to 350 degrees.
In a large bowl combine the cake mix, Rice Krispies and grated lemon peel.
Add the butter and egg and mix well. The dough will be crumbly.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie
sheets. Bake at 350 degrees for 10-12 minutes or until set. Allow cookies
to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies
from cookie sheets and place on wire racks to cool completely.
Yield: 3 1/2 dozen cookies.

The cookies were very soft when they came out of the oven and at first I wondered if I should bake them longer but the edges were getting brown so I took them out. Once they cooled they became nice and crisp.

Spicy Ginger Mounds

Sift together in one small bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

Cream together in separate larger bowl:
3/4 cup shortening OR margarine OR butter (12 tablespoons)
1 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.

Ozgood Pie

Maybe this week or maybe on the weekend, I am going to try this recipe.

ozgood pie

Mix together:
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)

Fold in:
whites of 4 eggs, beaten stiff

Makes 2 pies. — Put in unbaked pie shell (no top crust).

Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.

Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.

via NotMartha

Ginger Mounds a go-go

I am in the middle of baking Barb’s Spicy Ginger Mounds and I am utterly dissatisfied. I thought by removing the baking powder I would have her cookies. That is not the case. She definitely gave me a tampered with recipe and the true recipe is what I had posted back in October. It is strange how just a slight change in amount can so thoroughly change a cookie.

So in case anyone is keeping track, this is the perfect Gingersnap, aka Spicy Ginger Mound recipe:

Spicy Ginger Mounds

Sift together in one bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
1 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.

Another Gingersnap Recipe

Barb’s Spicy Ginger Mounds

Sift together in one bowl:
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt

Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
3/4 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Chill dough for 1 hour. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 350 for 8-10 minutes or until golden brown.

Spicy Ginger Mound

I made the Spicy Ginger Mound cookies this afternoon. They are very nearly perfect. The only change I will make to future batches is to cut the amount of clove. They are crunchy and sweet and perfect with a cup of tea. Here is the recipe:

Spicy Ginger Mounds

Sift together in one bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
1 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.

UPDATE: The cloves were only strong in the first couple of cookies. After sitting overnight, the clove taste went away. I am keeping the cloves at 1 tsp.