Desserts

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Kakimochi Cookies are the best tasting cookies made from Japanese soy sauce seasoned crackers that are baked or fried.  They are crumbled and added to a buttery dough which is baked.  It is so tasty and you can hear the crunch when you bite into it.

Ingredients:

1 c butter, softened

1 c sugar

1 c brown sugar, packed

1 c oil

1 egg

1 t vanilla

 1 t soy sauce

1 c oatmeal

1 c rice krispies

1 c kakimochi, crumbled

3 1/2 c flour

1 t baking soda

1 t cream of tartar

Directions:  

Beat butter, gradually beat in sugars.  Add oil, egg, vanilla and soy sauce.  Mix in oatmeal, cereal and kakimochi.  Combine dry ingredients and mix in to form batter.  Drop 12 scoops with a # 40 scooper on a half sheet pan or cookie sheet.  Flatten some with a glass dipped in water.  Bake in preheated 325 degree oven for 20 minutes.  Makes 5 1/2  dozen.

These are the best brownies you'll ever taste guaranteed.   I've tried many recipes but none is so gooey, moist and  has a crust on the top.  You will crunch on the chocolate chips and nuts and one bite will sell you on this recipe.  Better than you've ever tried. 

Ingredients:

1 c plus 2 T butter

2 1/4 c sugar

5 eggs

1 1/2 t vanilla

3/4 c plus 1 T flour

3/4 c plus 1T cocoa powder

1 t salt

1/2 c chocolate chips

3/4 c nuts, chopped

Directions:

Preheat oven to 350 degrees.  Line bottom of a 9x13" pan with commercial wax paper or parchment paper.  Spray lightly with non stick spray.  Melt butter and sugar in pot till butter just melts.  Stir well so sugar doesn't stick to pan.  Cool and transfer to a large bowl.  Beat in eggs one at a time, then vanilla.  Sift dry ingredients and add to egg mixture, stirring gently.  Add chips and nuts and mix well.  Pour into pan and bake for 35 minutes.  Cool.  Loosen edges with plastic knife to prevent scratching pan.  Put cake rack over and turn over.  Remove wax  paper, place  another rack over.  Turn over so the brownie is right side up.  Put wax paper on counter.  Center rack on center of paper.  Slowly slide rack off  so brownie sits on the paper.  Cut into pieces.  Store in an air tight container.

A delicious roll made  with pumpkin puree, spices and nuts.  It is then rolled with cream cheese, butter and powdered sugar.  Perfect for the Fall season and holidays. It will  impress anyone of all ages.  

Ingredients For The Cake:

1 1/2 c flour

1 t baking powder

1 t baking soda

4 t cinnamon

2 t ginger

1 t cloves

1 t nutmeg

1/2 t salt

5 eggs

1 c sugar

1 1/3 c pumpkin puree

1 c chopped nuts

Ingredients For The Filling:

16 oz ( 2 (8oz)  pkgs) cream cheese, softened

2 c powdered sugar, sifted if lumpy

3/4 c butter, softened

2 t vanilla

Additions:

Extra powdered sugar to sprinkle on thin cotton cloth for rolling the cake.

More powdered sugar to sprinkle on finished pumpkin roll.

Directions:

Cut parchment paper a little larger than the 1/2  sheet pan.  Spray very lightly with Pam.  Combine dry ingredients in a small bowl.  In a large bowl, add eggs, sugar and beat till very thick.  Mix in pumpkin.  Stir in flour mixture and nuts.  Pour batter into prepared pan and spread evenly.  Prepare towel sprinkled with powdered sugar on counter.  Bake cake for 13-15 minutes at 375 degrees.  Center springs back when lightly touched.   Carefully and quickly turn cake onto towel.  Peel off paper and roll in towel while still hot.  Place on rack and cool completely.

For filling, beat cream cheese till smooth, then butter.  Gradually add powdered sugar till well mixed.  Carefully unroll cake, spread filling on cake.  Roll cake to form pumpkin roll.  Place on platter, cover with plastic wrap and refrigerate at least an hour.  Remove plastic wrap and sprinkle with more powdered sugar just before serving.  Use serrated knife to cut.

Delicious Italian wafers that's a hit anywhere you take it.  Easy and healthy to make, no oil needed.  You can sit to make it and one recipe makes 75-100 depending on the size of the pizzelle iron.  Delicate and can be molded into cones or cannoli.

 Ingredients:

1 c butter, softened

3 c flour

1 t baking powder

1/2 t salt

1 1/4 c sugar

3 eggs

2 t vanilla

1 1/2 c milk

Directions:

On high speed, cream butter.  Gradually add sugar till light and fluffy.  In a small bowl mix flour, baking powder and salt and set aside.  To butter, beat in one egg at a time.  Blend till fluffy.  Add in vanilla.  On low speed, add 1/4 of flour mixture, then 1/3 of milk.  Repeat till well mixed (flour, milk, flour, milk, flour).  Put batter into sandwich ziploc bag and make a small cut on one corner of bag.  Brush oil lightly on designs only once.  Heat iron and squeeze about 1 teaspoon to 1 tablespoon batter in center of each design.  Close iron and time for 50 seconds to 60 seconds or more.  Each iron may differ in time.  Remove with plastic knife or spatula and flip onto parchment or opened paper bag.  Will cool in seconds.  Store in air tight container.

Easy to make with cake mix and frosting.  After dipping in chocolate, so many combinations are possible to decorate these cake pops.  This is a good way to get children involved.  These can be made for birthdays, weddings and any special occasions.

Ingredients:  

1 box cake mix, any flavor

1 c water

1/2 c oil

3 eggs

1 c frosting

12 oz candy melts

36 popsicle sticks

Assorted sprinkles

Popsicle sticks

Styrofoam block, about 2" thick

Directions:

Spray 13"x 9" pan with nonstick spray.  In a large bowl, whisk cake mix, water, oil, eggs and water.  Pour into the pan and bake in a 350 degree oven for 30 minutes. Turn cake over onto a cake rack.  Cool.  Put cake into a large bowl and crumble cake till crumb like.  Add frosting to bowl and mix frosting into cake until it forms a ball.   Line a half sheet pan with wax paper.  Using a small ice cream scoop, form balls and roll tightly and place on wax paper.  Refrigerate 4 hours up to overnight to firm dough.  Melt chocolate chips in a microwave safe bowl starting at 30 seconds, stir and put back in microwave for 20 seconds.  Repeat every 20 seconds until chocolate is melted.  Dip popsicle stick 1/2" into chocolate, insert halfway into ball, then poke free end of stick into the styrofoam.  Repeat for all balls.  Holding stick, dip ball into hot chocolate and immediately drizzle sprinkles around ball before chocolate hardens.  Once it hardens, candy won't stick.  But you can drizzle frosting to make designs.  If chocolate hardens in bowl, you can put it back in the microwave for 20 seconds.

The easiest pie crust you will ever make.  Quick to assemble in the food processor.  Good for single or double crust pies.  Buttery and tender crust.  This recipe is enough for 2- 9" pie crusts.

Ingredients:

2 1/2 c flour

1 t sugar

1 c cold butter, cut into 1/2" cubes, 3-4 T ice water

Directions:

Put flour, butter and sugar into food processor.  Pulse for 10 seconds.  Slowly drizzle in ice water until dough comes together into a mass or a ball.  Remove and place on floured parchment paper.  Knead a little and form into 2 balls.  Flatten into 4-5" disks.  Wrap in plastic wrap and chill 30 minutes.  Place 1 disk on lightly floured parchment paper.  Sprinkle some flour on disk.  Place 2nd sheet of parchment over and roll into a 13" circle or a little bigger.  Carefully peel off top parchment.  Slowly lift bottom parchment with crust and slowly flip crust into pie pan.  Peel off parchment and smooth out crust to fit into pan.  For single layer crust, flute edge following directions in video.  For double crust, cut off crust at edge of pie pan.  Put about a 16" piece of foil into the pie crust and pour a 1 lb bag of dried beans onto the foil.  Bake in a preheated 375 degree oven for 20 minutes. Take pie crust from oven and remove foil and beans.  Put pie crust back in oven and bake again for 10-15 minutes till golden brown.  Cool.  Fill with custard, pumpkin, etc. and bake according to directions, usually about 45-50 minutes.  Use also for refrigerated pies like:  lilikoi (passion fruit) chiffon, jello, chocolate pudding, banana cream pie, etc.

For double crust, roll another crust, put fruit in and cover with uncooked crust.  Seal edges, build up top crust and flute.  Brush with egg or milk for a shiny crust.  Poke vent holes for steam to escape and bake.  Put on a tray to prevent oozing of filling.  Cool on rack.

Tip: 

 If using unsalted butter, add 1 t salt to flour, sugar and butter.

Definitely my favorite pie.  This lilikoi pie is so light and airy and hardly sold in any of  the bakeries in Hawaii.  Once you try it, your taste buds will never forget and you'll want more.  This pie is not to be missed and will become your favorite.

Ingredients:

12 egg yolks

12 egg whites

1 t salt

1 c sugar

1 1/2 pure lilikoi juice

2 pkg plain gelatin with 1/2 cup water

2 c whipping cream with 1/2 c sugar

Directions:

Beat egg yolks on high till thick and lemony colored.  Add1 t salt, 1 c sugar and 1 1/2 c lilikoi juice and mix well.  Transfer to a pot and cook over low heat until thickened for about 5 minutes.  It will not thicken much.  Dissolve 2 pkg gelatin in 1/2 c water and  add to the yolk mixture. Mix well and remove from heat.  

Beat 12 egg whites in a big bowl till soft peaks form.  Gradually add 1 c sugar till stiff peaks form.  Fold cooked filling into egg whites.  Pour hot filling into 2 cooled baked crusts.  Chill overnight.  Top with whipped cream.  Refrigerate till ready to serve.

To Whip Cream:

Put cold whipping cream into a bowl.  Beat on high till soft peaks form.  Gradually add sugar and beat till stiff.

This Cambodian dessert is called Nom Treap and is usually cut into squares.  It is cooked with palm sugar and coconut milk till thick and syrupy.   Shreds of fresh coconut, fresh jack fruit and Thai long grained sticky rice bind together to form a cake like structure.  It is not overly sweet.  Very popular in Cambodia and similar to the Filipino dessert Bod Bod (see video) https://youtu.be/zvkAGZHHTkI).

Ingredients:

2 1/2 c long grain Thai sticky rice or regular short grain mochi rice (sweet rice)

1 husked mature coconut, juice removed and meat shredded

2 c palm sugar (about 22 oz).  

2 c water (including water from the coconut)

1/2 t salt

3 c coconut milk

10 jackfruit pieces, cut into thin slices

2 T white sesame seeds, toasted or black sesame seeds plus more for sprinkling on top

Directions:

Rinse rice 2-3 times till water is clear.  Cook in rice cooker or on stove and set aside.  Pierce one of the

eyes of the coconut.  Shake out the juice into a bowl.  Strain to get rid of fibers.  To a pot, add coconut water and palm sugar and cook on medium heat until sugar is melted.   Stir occasionally till caramelized.  May take about 45 minutes or more.  Add coconut milk and cook till thick like syrup or sauce, stirring occasionally (see video).  Add cooked rice, coconut, jack fruit and sesame seeds.  Mix well.  Press evenly into a shallow pie plate or pan.  Sprinkle with more sesame seeds.  Cool completely till firm and cut into squares.  May refrigerate leftover pieces but microwave a few seconds to soften.

This is a good recipe for those who are watching their sugar intake and looking for a healthy alternative to the regular mango bread.  The sweetness comes from mangoes, raisins and applesauce.  It is quick to make and bakes within an hour.  Eat it as a snack, breakfast, dessert and pair it with coffee, tea, hot chocolate or any beverage.

Ingredients:

2 c ripe mangoes, diced

1/2 c oil

1/2 c unsweetened applesauce

3 eggs

1/2 c plain yogurt

2 t vanilla

2 c flour

1 t baking soda

1 t baking powder

1/2 c nuts, chopped

1/8 t salt

1 T cinnamon

1/2 c raisins

1/2 c water

Directions:

Put everything in a large bowl.  Mix well.  Scoop into 4 mini disposable aluminum pans lined with commercial wax paper.  Place filled pans on 1/2 sheet pan or cookie sheet to prevent pans from tipping over.  Bake in preheated 350 degree oven for 45 minutes.  Lift up cake from pan by the corners of the paper liners.  Place on cake rack to cool.  Trim paper to the level of the cake.   Pans may be washed and reused again.  When cooled, breads fit exactly in plastic sandwich bags for storage or gift giving.  Breads also freeze well.

This is the most tasty and moist cake you will ever eat.  Believe it or not, the addition of boiling water at the end makes a thin batter that produces a fine crumb cake.  Young and old will enjoy the delicate taste of molasses, ginger and cinnamon.  You'll want to make this over and over.

Ingredients:

2 c flour

2 t baking soda

2 t ginger

2 t cinnamon

1/2 t cloves

1/2 t salt

1 c butter, softened

1 c sugar

1/2 c molasses

2 eggs

1 c boiling water

Directions:

Mix dry ingredients together and set aside.  Cream butter, beat in sugar and molasses till well blended.  Beat in eggs.  Slowly add dry ingredients and mix well.  Pour in boiling water and mix till smooth.  Batter will be very thin.  Line mini 6 mini loaf pans with commercial wax paper and pour mixture about half full. 

Place pans on half sheet pan to avoid tipping.  Bake in 375 degree oven for 45 minutes.  Remove from oven, lift out cakes by the edges of the paper and cool on a cake rack.  Trim off excess paper.  Each cake will fit into a sandwich bag to store or give away.  Carefully remove paper before slicing cake.

These cookies have soft and crunchy textures and will attract immediate attention sitting on a plate inviting someone to eat them.  They are so delicious and are easy to make.  Children love to help push a candy kiss into the hot cookie and can hardly wait for them to cool.  Great for holiday cookie exchange or gift giving.

Ingredients:

30 candy kisses, foil removed

1/2c butter, softened

3/4 c peanut butter

1/3 c sugar

1/3 brown sugar, packed

1 egg

2 T milk

1 t vanilla

1 1/2 c flour

1 t baking soda

1/2 t salt

1/4 c sugar for rolling

Directions:

In medium sized bowl, beat butter and peanut butter till smooth.  Add 1/3 c sugar and brown sugar and beat well.  Add egg, milk and vanilla and mix well.  Combine dry ingredients and gradually stir into batter.  Scoop dough with a #40 cookie scoop, roll into a ball, then roll into 1/4 c sugar.  Place 12 balls on  ungreased cookie sheets.  Bake in a preheated 375 degree oven for 10-12 minutes until lightly browned.   Remove from oven and immediately press one candy kiss onto center of each ball.  Cool, then place into refrigerator until candy is firm.  store cookies in an airtight container.  Makes 2 1/2 dozen cookies.

This is a Chinese version of the Japanese red bean soup.  Orange peel and loongnan (dragon eyes) are added to give more texture and flavor.  It is simple to make and has only a few ingredients.  It is a palate cleanser after a meal but can be eaten any time of the day.  It is a delicately sweetened dessert that will please young and old.  This will bring back memories if you grew up with this. Not too many people are familiar with this soup.

Ingredients:

1 cup azuki beans

8 c water for soaking plus 8 c water for cooking

1/4 t salt

1 piece dried orange peel, soaked for 1-2 hours

10 dried loongnan (dragon eyes), soaked for 1-2 hours

1/2c mochi flour

3-4 T water

Directions:  

Rinse beans.  Put in a large size bowl and cover with 8 cups of water.  Let sit overnight.  Drain water and put beans, salt, dragon eyes and orange peel in a medium sized pot.  Add 8 cups of water.  Bring to a boil and simmer for 1 hour till the beans are very soft.  Mash beans with a potato masher.  

Ingredients for Mochi Balls:

1/2 c mochi flour

3-4 T water

Directions For Mochi Balls:

Put mochi into a small bowl.  Slowly add water and mix till of dough consistency that doesn't stick to your hands.  Pinch small amount of dough and roll into a ball.  Repeat .  Drop balls into boiling water.  When balls float to the top of the water, they are done.  Add balls to the soup.  Serve hot.

These are so delicious and are one of my favorite cookies.  It's an old time favorite that I don't see being sold or made anywhere.  They melt in your mouth and are thin and crispy.  Make them and you will see them disappear as people keep on coming back for more.

Ingredients:

1 c butter, softened

1 c sugar

1 egg

1 t vanilla

2 c flour

1/2 t baking soda

1/4 t salt

3/4 c toasted sesame seeds

Directions:

Cream butter till light and fluffy.  Add sugar gradually.  Add vanilla to the egg and beat well.  Mix dry ingredients together and add  a little at a time to the wet ingredients.  Cover and chill for one hour.  Spray 3 cookie sheets or half sheet pans.  Using a #40cookie scooper, scoop balls of dough and roll into  smooth balls, then roll in the sesame seeds to cover each ball.  Place 12 balls on a half sheet pan.  Using the bottom flat end of a glass, press ball gently to flatten the ball till it is about 1/3" thick.  Cookie will spread more as it bakes.  Preheat oven to 375 degrees and bake for 10-12 minutes.  Remove cookies and place on rack or opened brown grocery paper bag to cool.  Makes about 2 1/2 dozen cookies.

These  are the best tasting cookies that are crisp and has the real taste of ginger, cloves and cinnamon.  Molasses adds to the color and the aroma reminding you of holiday time.  It's hard to just eat one cookie and you'll want more and more.  Perfect for snacking and gift giving.  It reminds you of Christmas and the recipe is easy to make.  Comes out perfect every time.

Ingredients:

3/4 c butter, softened

1 c sugar plus 1/3 c for rolling

1 egg

1/4 c molasses

2 1/2 c flour

1/4 t salt

2 t baking soda

1 t cinnamon

1 t cloves

1 t ginger

# 40 cookie scooper

Directions:

Beat butter well and gradually add sugar.  Add egg and blend.  Mix dry ingredients and gradually add, alternating with molasses to form stiff dough.  Spray 3 half sheet pans with cooking spray.  Put 1/3 c sugar in small bowl for rolling.  Scoop out dough with cookie scoop and roll each ball in bowl of sugar.  Space 12 balls evenly on sheet pan.  Bake in preheated 375 degree oven for 15 minutes.  Makes about 2 1/2 dozen cookies.  Remove and cool on racks or opened brown paper bag.  Store in a covered container.  

This is another festive dessert that can be bought in the stores but those often contain artificial ingredients and chemicals.  It is crunchy on the outside but soft and chewy on the inside.  Watch these disappear and people will be asking you for the recipe.

Ingredients:  

2 egg whites, room temperature

1/4 t salt

1 1/2 c sugar

1 c flour

2 T butter, melted

4 c grated coconut, fresh or packaged, sweetened or unsweetened

1 c mini or regular sized chocolate chips

2 t orange or lemon zest

2 T orange or lemon juice

#40 cookie scooper

Directions:

Beat egg whites and salt till foamy and soft peaks form.  Gradually add sugar and beat until stiff peaks form.  By hand, fold in flour and butter.  Stir in coconut, chocolate chips, zest and juice.  Mix well and make sure all ingredients and flour are incorporated.  Grease and flour 2 half sheet pans.  Using the cookie scoop, drop balls onto pan, fitting 15 pieces onto each pan.  Bake at 325 degrees for 25-30 minutes until delicately browned.

Hint:

If you want a crusty top, place pan under the broiler a few minutes.

 This is a Southern type white fruit cake not using the candied fruit cake mix.  Candied pineapple, cherries, orange peel, fig jam, raisins and dates are used.   Grated orange, apple, lemon are added without peeling and crushed pineapple are added to provide ultra moistness.  Pound cake recipe adds to a buttery and delicious not overly sweet cake.  Easy recipe to follow.

Ingredients:

1 c butter, softened

3/4 c sugar

5 eggs

1 t vanilla

1/2 c milk

2 c flour

1/2 t salt

1/2 t baking powder

2 t cinnamon

1 t nutmeg

1/8 t cloves

1/8 t allspice

8 oz candied cherries, plus more for decoration

1/2 c dates

1/2 c raisins

1/2 c fig jam

1/2 c candied orange peel

1/2 c candied pineapple, plus more for decoration

1/2  grated whole orange

1/2 grated whole apple

1/2 grated whole lemon

1 c crushed can pineapple

1 c nuts (walnuts, pecans or macadamia) chopped, plus some halved for decoration

Directions:  

Beat butter till light and creamy.  Gradually add sugar, then vanilla and eggs one at a time.  Mix dry ingredients together and add alternately with milk.  Stir in fruit, nuts, fig jam and grated fruits.  Blend everything till well mixed.  Pour into 6 mini foil pans lined with commercial wax paper.  Place pans on a raised cookie sheet or a half sheet pan to prevent tipping.  Bake in preheated 350 degree oven for 1 1/4 hours .  Lift cake out of pans and cool on a cake rack.  Trim excess paper.  Slide into sandwich bag for gift giving and wrap with colorful paper or put in a cellophane bag and tie with a nice ribbon.

 This a delicious and tasty mochi recipe that is so simple to make.  Bakes in one hour.  It is cake like, chewy and has a soft texture.  It is common to see this in family parties, pot lucks and any community gatherings.  All age groups love this type of mochi.  This recipe is gluten free and good for people who are allergic to wheat.

Ingredients:

1/2 c butter, softened

1 lb mochi flour (glutinous only)

1 can (13.5 oz) coconut milk

1 t vanilla

2 t baking powder

5 eggs

2 1/2 c sugar

pinch of salt

Instructions:

Beat eggs in a large bowl.  Slowly add the rest of ingredients and mix till smooth.  Pour into a greased 9x13" cake pan sprayed with cooking spray.

Bake one hour at 350 degrees.  Cool before removing from pan.  Cut into squares.  Do not refrigerate as it tends to harden.  Best eaten in a few days.

This is a fast and easy cheese cake to make.  The filling and topping are much lighter than the traditional cheese cake.  This is something you can make in the morning and serve it for dinner.

Ingredients For The Crust:

2 c Bisquick

1/2 c sugar

3/4 c butter softened

Directions For The Crust:

Using fork, mix everything together until crumbly.  Don't overmix.  Pat down evenly in a 9"x13" pan.  Bake at 350 degrees for 30 minutes.  Cool.

Ingredients For The Cream Cheese Filling:

2 c powdered sugar, sifted if lumpy

1/2 c butter, softened

8 oz cream cheese, softened

4 T crushed pineapple, drained

Directions For The Cream Cheese Filling:

Beat cream cheese and butter till smooth.  Gradually add sugar.  Add crushed pineapple and mix well.

Spread over cooled crust.

Ingredients For The Topping:

8 oz Cool Whip

20 oz can crushed pineapple, drained (reserve 4 T for the filling)

Directions For The Topping:

Put Cool Whip in a bowl.  Fold in pineapple.  Spread over filling.

This eye catching dessert is very popular in Hawaii.   Takes time to make because each layer has to harden before adding the next one.  But the results are worth waiting for and everyone will be happy that this is  light and creamy  without the calorie filled options like cakes and pies.  Kids love to take the 8 layers apart and slurp the gelatin with glee.  Easy and fun to make.

Ingredients:

4  3 oz  boxes of jello (your choice of colors)

7 Knox gelatin packets

1 c tap water to dissolve gelatin

1 can condensed milk

1 large bowl

4 medium bowls

5 spoons to mix colored jello and white layer

Non stick spray

9"x13" pan

11 c boiling water

Directions:

Place a spoon, 1 box of jello and 1 packet of gelatin in each medium bowl.  Add 1 3/4 cups of boiling water to each bowl and stir till dissolved.

Place a  spoon , 1 cup water and 3 gelatin packets in large bowl.  Stir to dissolve gelatin.  Add 1 can of condensed milk and mix well.  Add 3 1/2 c of boiling water in bowl and stir till everything is well combined.

Spray the pan with cooking spray.  

Begin the layering process.

Pour 1 cup of the milk layer in the bottom of the pan.  Refrigerate till set.  It is ready when you touch the layer and it doesn't stick to your finger.  May take 30 minutes or more.  Each layer will take less time as the jello is very cold.

Pour a jello layer over the milk layer.  Refrigerate till firm.

Repeat the process:  milk, jello, milk, jello, milk, jello, milk, jello till you have 8 layers.

Refrigerate  a few hours or overnight before cutting.

 Tiramisu is a popular and elegant Italian dessert.  It is made with lady fingers dipped in sweetened coffee and has a rich cream filling.  It is topped with cocoa powder and shaved chocolate.  It melts in your mouth and this is one of the best desserts you have every tasted.  No baking is required and it is an easy recipe to follow.  Chocolate is in the filling and gives an added boost of flavor and color.  This is not an item offered in regular restaurants  but is usually found in some bakeries and upscale restaurants.

Ingredients For The Tiramisu:

1/4 c sugar

2 1/2 c coffee or 3 T instant coffee in 2 1/2 c water

24 Savoardi lady fingers (dry) or dry regular lady fingers at 150-175 degrees for 1 hour

Cocoa powder

3 oz chocolate bar, shaved with vegetable peeler

 Ingredients For Zabaglione (Pudding):

1/4 c whipping cream

1/2 c chocolate chips

4 egg yolks

1/4 c sugar

1/4 c water

Pinch of salt

3/4 c whipping cream

1/4 c sugar

8 oz cream cheese, softened

Directions For The Zabaglione:

In the microwave, melt 1/4 c whipping cream and 1/2 c chocolate chips for 30 seconds.  Remove and stir till smooth.  Set aside.  Add about 2 inches of water to the bottom of the double boiler and bring to a boil.  Keep on medium heat.  To the top of a double boiler, add  4 egg yolks, , 1/4 c sugar, 1/4 c water and a pinch of salt.  Whisk constantly till thick and creamy (4-6 minutes).  Remove top from heat and fold in chocolate mixture.  Beat 3/4 c whipping cream till soft peaks form.  Beat in 1/4 c  sugar.  Add in cream cheese till a smooth batter forms.  On low speed, blend cream cheese mixture into the chocolate mixture.  Cover and chill for 2-3 hours until thicker.

To Assemble  The Tiramisu:

Completely line loaf pan with plastic wrap all the way to the top.  Leave an overhang on one side of the wide side to cover tiramisu while refrigerating.  In a shallow dish, mix coffee and 1/4 c sugar.  Stir to dissolve.  Quickly dip both sides of lady fingers one at a time and place 8 lady fingers in bottom of pan.  

Spread 1/3 of the zabaglione over the lady fingers.  Repeat 2 more times.  The whole pan will be filled to the top.  Cover with the overhanging plastic and refrigerate overnight.  Remove from refrigerator and pull back plastic wrap on top.  Turn over onto a platter.   Put some cocoa powder into a small strainer and dust top of tiramisu with cocoa.  Drizzle chocolate shavings all over.

 There is no coffee in this cake but is called coffee cake because it is the perfect compliment to a cup of coffee.  It is usually a breakfast item but can be eaten any time of the day.  It consists of three layers:  the cake,  streusel topping with nuts and an icing or glaze to top it off.  It is very moist and delicious.

Ingredients For Cake:

1/2 c butter, softened

1/2 c brown sugar, packed

1 T cinnamon

2 eggs

1 t vanilla

1 c plain yogurt

2 c Bisquick

Ingredients For Topping:

1 c Bisquick

1/4 c brown sugar, packed

1/2 c butter, softened

1 t cinnamon

1 c walnuts, chopped

Ingredients For Icing:

1 c powdered sugar, sifted if lumpy

2 T butter, melted

1-2 T milk or water

1/2 t vanilla

Directions For Cake:

Cream butter, add sugar and cinnamon.  Mix in eggs, vanilla, yogurt then Bisquick.  Pour into greased 9x13" pan and spread evenly.   Sprinkle topping evenly over.  Bake in preheated 375 degree oven for 45 minutes.

Directions For Topping:

To a medium bowl, add Bisquick, brown sugar, cinnamon, butter and walnuts.  Use fork to mix until mixture is crumbly.

Directions For Icing:

Add sugar to small bowl.  Mix in butter and slowly mix till sauce forms.  Add milk as needed to form semi-thick glaze.  You can either spread icing over baked cake or put in a small ziploc bag, cut a tiny hole in one corner and squeeze out in desired pattern.

 A delicious apple dessert made with Granny Smith apples and topped with a streusel topping.  A sure hit at any get together, family gathering, potluck or picnic.  Easy and fast to make.  You have a choice to make the apples crunchy or soft almost like applesauce.

Ingredients For Apple bottom:

8 large Granny Smith apples

Juice of one lemon

Ingredients For Topping:

1 c oatmeal, any type

1 cup flour

1 1/2 c  light or dark brown sugar, packed

1 c butter, cubed into 1/2" pieces

1/2 t salt

1 T cinnamon

1 t nutmeg

Directions:

Peel, core and slice apples.  Put into a 9x13" pan.  Toss with lemon juice and spread evenly in pan.  In a small bowl add all topping ingredients and mash in butter cubes till crumbly like coarse sand.  Sprinkle topping over apples

Bake in preheated oven for 40-60 minutes.  40 minutes if you want apples crunchy, 60 if you want apples to be like applesauce.  Poke with fork to test tenderness.

This is my mother's recipe that is so mouthwatering and is always enjoyed by everyone.  It is moist and just melts in your mouth.  Baking powder affects rising in cakes.   Acid in the buttermilk helps baking soda to activate and make the cake light and fluffy.   Both powders together help browning and flavor.  Optional lilikoi frosting or orange icing included.

Ingredients:

1/2 c butter, softened

3/4 c sugar

2 eggs

1 c bananas, mashed (about 3 large)

1 3/4 c flour

1 t baking powder

1 t baking soda

1/2 c buttermilk (or use 1 1/2t vinegar or lemon juice to regular milk)

Directions:

Whip butter till light and fluffy.   Gradually beat in sugar, then eggs.  Add bananas till well mixed.  In small bowl, mix dry ingredients together.   Add alternately with sour milk, starting and ending with dry ingredients.  Scoop in pans and bake in preheated 350 degree oven.

Note:

1. Makes 2 - 8" round or  square pan (30 minutes)

2. Makes 3 small mini loaves, as shown in picture (45 minutes)

3. Makes 12 cupcakes (25 minutes)

4. Makes 1 loaf pan (1 hour or little more)

Ingredients For Lilikoi Icing:

1 3/4 c powdered sugar, sifted if lumpy

3 T butter, softened

3 T lilikoi fresh juice

Directions For Lilikoi Icing:

Put butter into small bowl, gradually add powdered sugar and juice to moisten.

Ingredients For Orange Icing:

1 3/4 c powdered sugar, sifted 

3 T butter, softened

Juice of one orange

Directions For Orange Icing:

Same as lilikoi icing.

Gau (pronounced go) is a traditional Chinese mochi pudding served for Chinese New Year.  It is made with glutinous flour, Chinese slab sugar (wong tong) and water.   It is steamed for 6 hours.   My recipe adds coconut milk and coconut to give a delicious flavor.  Stores make it plain but the taste is not the same.  The pan is heavily lined with banana leaves to give it a nice fragrance.  The sesame seeds represent lots of children and the red date (hoong jau or jujube) is for good luck).

Ingredients:

2 lbs wong tong (Chinese slab sugar sold in 1 lb packages)

3 c water

3 lbs mochi flour (glutinous rice flour)

3 c coconut milk

1/2 c oil

2-4 c coconut, grated (fresh is best)

Toasted sesame seeds

1 red date

Banana leaves

Directions:

Put wong tong and 1 c water in pot.  Bring to a boil and simmer until well dissolved (about 8-10 minutes).  Press down and break up clumps.  It's okay if tiny pieces remain.  Add  2 c water, coconut milk and oil to help cool down syrup.  In a very large bowl, add mochi flour and coconut and mix.  Add the liquid and mix by hand until smooth and not lumpy from flour.  Heavily line a large aluminum or stainless steel bowl with banana leaves.  Pour batter in to about 3/4 full.  Trim leaves to the top of the bowl.  Cover with aluminum foil so water doesn't get in the gau.  Steam for 6 hours.  Remove from steamer.  While hot, sprinkle sesame seeds over top and press a red date in the center.  Cool until easy to remove gau from the bowl.  Place on serving dish and trim leaves to the level of the gau.  You can cut it right away but use a plastic knife to avoid sticking.

Tends to mold fast so eat within 3-4 days.  Refrigeration hardens the gau.  Some people freeze some, thaw and microwave to soften. Others will dip in beaten egg and fry to get crispy edges.  If gau hardens before you get a chance to eat it, you can refrigerate it, cut in pieces and fry it.

Lilikoi (passion fruit) is a very tart fruit that used to grow in the wild in Hawaii but over picking makes it hard to find now.  People who cultivate lilikoi have the vines crawling over fences and walls and have plenty to share with family and friends.  The juice is delicious and is used for beverages, desserts, syrups, jellies, dressings, mochi and sorbets.  This cheesecake is scrumptious and you will want to make it over and over.

Crust Ingredients:

1 cup butter, softened

1/2 c sugar

2 t vanilla

1/2 t salt

2 c flour

Directions for Crust:

Preheat oven to 350 degrees.  Beat butter for 5 minutes till light, fluffy and smooth.  Add sugar, vanilla, salt and mix.  Add flour gradually until well mixed.  Line a 9 x 13 inch pan with parchment paper so that the edges come up to the top of the pan.  Trim excess paper sticking up.  Use  clips to temporarily hold in place so paper stays in place.  Press dough evenly into bottom of pan.  Remove clips and bake for 25 minutes until edges are golden brown.  Remove and cool in refrigerator.

Cream Cheese Filling Ingredients:

2 - 8 oz packages cream cheese, softened

1/2 c sugar

1 1/2 t vanilla

8 oz Cool Whip

Cream Cheese Filling Directions:

Beat cream cheese till light and fluffy.  Add sugar and vanilla and beat till smooth.  Fold in Cool Whip by hand.  Refrigerate till ready to assemble.

Topping Ingredients:

Do this 2nd so it cools down by the time you do the filling.

3/4 c pure lilikoi juice (Goya brand Fruta passion fruit pulp-frozen)

3 c water

1/2 c sugar

1/4 c plus 2 T cornstarch

Topping Directions:

Put everything in a pot, stirring well to dissolve sugar and cornstarch.  Bring to a boil, stirring constantly.  Lower heat and continue stirring until thickened.  Cool.

Assembling of Cheesecake:

Spread cream cheese filling evenly over  cooled crust.  Spread topping evenly over the cream cheese filling.  Refrigerate till firm.  Cut into squares.

Ready to serve.

Note:

If you want to do guava cheesecake, use guava nectar from concentrate in the carton.   For the topping, use 3 c nectar, 1/4 c sugar and no water.  If you use frozen guava juice concentrate, make the juice as directed and just add 1/4 c sugar with no additional water.  Please note that the individual cans of guava juice from Hawaii are too bland and watery so do not use those.

 Ingredients:

 6 c water 

1 c small tapioca pearls

1/2 c sugar 

1 can lychee, longnan (dragon eyes), cooked taro, or cooked purple Okinawan sweet potatoes, diced  

1 can (13 oz) coconut milk

Directions: 

Boil water in large pot.  Add tapioca.  Stir often to keep from sticking.  Cook 10-12 minutes until 95 % transparent.  There may be small flecks of white remaining but will continue to cook.  Turn off heat and remove from stove.  Stir in sugar, fruit, juice from can and coconut milk.  Serve hot or cold.  If it thickens too much when refrigerated, just add water. 

 Ingredients: 

4 c mochi rice (also known as sticky rice and sweet rice) 

13 oz can of coconut milk 

1 lb (2 1/4 c) brown sugar

1 1/2 c coconut flakes, fresh or packaged  

Directions: 

Wash rice and cook like regular rice in a pot or a rice cooker.  In a medium size pot, combine coconut milk and brown sugar.  Stir and cook until slightly thickened for about 10 minutes.  Stir in coconut.  Pour rice into a big bowl and loosen up.  Pour half of coconut mix and blend thoroughly.  Put rice mixture into a 9"x13" pan and spread evenly.  Pour the rest of coconut sauce over and smooth over the rice.  Bake in preheated 350 degree oven for 30 minutes.  Let rest about 5 minutes, then cut into squares and serve. Keep at room temperature for 1-3 days.  Refrigeration causes rice to harden. 

 Ingredients: 

5 very ripe bananas, mashed 

1 egg 

1 t vanilla 

1 1/2 c flour

1 t baking soda

1 t cinnamon

1/8 t salt 

1/2 c walnuts or other nuts, chopped  

Directions: 

Preheat oven to 350 degrees.  Combine dry ingredients (flour, baking soda, cinnamon and salt) in a small bowl.  In a large bowl, combine wet ingredients (bananas, egg and vanilla).  Stir in dry ingredients, then nuts.  Mix well.  Pour or scoop batter into 3 lined mini loaf pans and bake for 45 minutes.  Because it is so moist, you may have to bake it an additional 10-15 minutes.  You can also use a regular loaf pan but it may take 1 hour to 1 hour and 15 minutes to bake well. 

 Ingredients:

4 eggs 

1 c sugar 

1/4 t salt 

3 c scalded milk

3 c cold milk 

1/2 c whipping cream 

2 T powdered sugar Powdered nutmeg  

Directions:

 Add eggs, sugar and salt in top of double boiler and whisk well.  Bring 1 c water in bottom of pot to boil.   Place top pot over boiling water and cook on medium low heat, slowly adding scalded milk.  Stir constantly for about 10-12 minutes until mixture thinly coats a metal spoon.  Remove from heat, cool in refrigerator or freezer.  Strain and  pour chilled custard into a big bowl.  Beat till smooth and frothy.  Stir in cold milk.   Pour into a pitcher, glasses or a punch bowl.   Dollop with whipped cream and sprinkle nutmeg over.  

Whipped cream: 

1/2 c  whipping cream, cold 

1 t vanilla 

2 T powdered sugar

 In small bowl, whip cream until stiff peaks form.  Add vanilla and powdered sugar and beat few seconds until well combined. 

  Ingredients: 

13 1/2 oz can of coconut milk and enough water to make 2 cups of liquid 

1 1/4 c sugar 

1 3/4 c mochi flour

2 drops of food color

Potato starch (katakuri) or cornstarch

Large plate or tray to turn mochi onto

Plastic wrap

Plastic knife   

Directions:

 Use a large plate, board or tray, sprinkle potato starch in a  10"-12"circle and set aside.  Spray a 8" or 9" round or square glass bowl with cooking spray.  Put first 4 ingredients in a medium size bowl and whisk till mixture is very smooth and free of lumps. Pour into prepared bowl and cover with plastic wrap.  Put in microwave and cook for 10 minutes.  Remove bowl and peel off plastic wrap.  Loosen edges with plastic knife.  Carefully flip mochi onto plate with cornstarch.   Let cool until easy to handle.  Cut into desired shape. Roll cut edges into potato starch to prevent sticking to each other.   If you want to put in some filling, flatten ball, put some filling in center, pinch and shape into a ball.  Place seam side down.  Store in an airtight container.  

Glutinous Rice Flour: https://amzn.to/2HZRQI7 

 Ingredients: 

Crust:

2 c flour 

1/2 c powdered sugar

1 c butter

1 T lemon zest 

 Filling:

4 eggs 

1 c sugar

3/4 c lemon juice 

1/2 c flour 

1 t baking powder 

1 T lemon zest 

powdered sugar  

Directions: 

Crust:  

Mix flour and powdered sugar together.  With pastry cutter, cut in butter till pea sized and well mixed.  Line a 9" x 13" pan with parchment paper extending to top of pan so it will be easy to lift out of pan when baked.  Pour mixture in pan and gently pat down evenly.  Bake in preheated 350 degree oven for 30 minutes.   

Filling: 

 In medium sized bowl, whisk eggs, add sugar and lemon juice.  Pour in flour, baking powder and zest.  Whisk until batter is smooth and free of lumps.  Pour mixture over hot baked crust, spread evenly.  Bake 30 minutes till center is somewhat firm.  Cool completely on rack (at least 30 minutes).  Carefully lift lemon bar out of pan and place on a cutting board or tray.  Spoon powdered sugar into a small strainer and sift sugar over the bar.  Cut into desired pieces with a pizza cutter and place onto platter.  

Note:  If powdered sugar is lumpy, sift before using.   

When mangoes are in season,  everyone enjoys this delicious and moist mango bread.  It is truly a dump cake and all you do is put everything in a bowl , mix it up and pour the batter in the pan.

It makes good gifts and freezes well.

 Ingredients: 

4 c flour 

1 t salt 

4 t cinnamon

4 t baking powder

4 t baking soda

2 1/2 c sugar 

4 c ripe mango, diced 

1 c raisins

1 c walnuts, chopped 

1 1/2 c oil 6 eggs  

Directions: 

Put all ingredients in a large bowl.  Mix well until everything is combined and smooth.  Line 2 loaf pans with commercial wax paper, parchment or foil.  No greasing necessary.  Divide batter among the 2 pans or 6 mini loaf pans.  Bake in preheated 350 degree oven, 1 1/4 hours for loaf pans, 45 minutes for mini loaf pans.  Remove from oven, turn pans out on cake racks, remove paper, and cool right side up. 

These are good to make when fresh apricots are in season.   It has a light crust on the bottom and an oatmeal topping.   It is moist and delicious and bakes in no time.

Ingredients:  

2 lbs ripe apricots, seeded and cut in half   

3/4 c sugar

1 c flour 

1/2 c brown sugar

1/2 t salt 

1/4 t baking soda

1/2 c cold butter

1 c quick oats  

Directions:

 Preheat oven to 350 degrees.  Put apricots and sugar in a pot and cook about 15 minutes or until soft.  Remove and process to a puree in a processor, Vitamix or Blendtec.  Pour into bowl, cover and freeze for 15-20 minutes or until cool to the touch.   Crust:  In a bowl, put flour, brown sugar, salt and sugar and mix well.  Cut in butter with a pastry cutter, fork or 2 butter knives till butter is the size of peas.  Stir in oatmeal.  Press 2/3 of mixture in bottom of an 8 or 9 inch square pan.  Spread puree evenly over, then sprinkle rest of crust mixture over.  Bake 60-70 minutes until edges are slightly brown.  Cool well before cutting.  If there are white flour patches on top, melt 1-2 T butter and spread over the white spots.  Cut into bars or 9 pieces when cool.  Store in airtight container. 

All my grandchildren love this custard and some have  made it several times.  It is easy and fast, and the texture is softer than the baked version.  The liquid that forms is delicious.  Eat this hot or cold and it's good for older people who are on a soft diet.

 Ingredients: 

8 eggs 

4 c milk 

1/2 c sugar 

1 t vanilla 

Sprinkling of nutmeg  

Directions:

 Whisk eggs and sugar in large bowl you can steam in (glass, metal, porcelain).  Slowly pour in milk and vanilla and whisk till well blended.  Sprinkle nutmeg over.  Steam 30 minutes.  Ready when knife inserted into custard comes out clean.  Remove and serve hot or cold.  Will firm up as it cools and more when refrigerated overnight. 

 Pumpkin crunch is a yummy dessert that can be eaten any time of the year.  My daughter-in-law likes to make this for Halloween, Thanksgiving, and especially Christmas.  All ages love this and the pieces disappear fast, usually in 1 day.  It is easy to make, quick to assemble and the crunch comes from the topping that consists of cake mix, nuts and butter.  This is a good beginner's or children's recipe and involves simple ingredients.  Everyone who's eaten this loves the taste.  This is a wonderful dessert for Thanksgiving, Christmas or other holidays.  

Ingredients: 

1- 13 oz can of pumpkin puree 

1- 12 oz can of evaporated milk

1  c sugar

pinch of salt

1 tsp vanilla

3 eggs 

1 t cinnamon 

1 box yellow cake mix 

1 c nuts, chopped (walnuts, pecans or macadamia nuts)

 1 c butter, melted

 Directions:

 In a medium bowl, add pumpkin, milk, sugar, salt, vanilla, eggs and cinnamon.  Mix well.  Line a 9"x13" pan with parchment or commercial wax paper.  Pour batter into pan.  Sprinkle half of dry cake mix over batter.  Evenly distribute nuts over and sprinkle remaining half of the cake mix over.  Spread butter evenly over everything.  Bake in preheated 350 degree oven for 50 minutes.  Cool on rack, loosen edges.  Invert pumpkin crunch onto a board, remove paper, cut into desired squares.  Place on platter or place each piece on a cupcake liner.  Crunch layer should be on bottom of each piece.  Topping: 1 cup cold whipping cream 1/4 c powder sugar Place whipping cream in a medium sized bowl.  Use hand mixer and beat on high till creamy.  Add sugar and continue beating until stiff peaks form.  Do not overbeat or it will turn to butter.  Either spread whipped cream over the entire top of the pumpkin crunch or dollop a little on each square. 

 Usually carrot cakes do not have any filling but this recipe has fresh pineapple in the center and cream cheese frosting covering  the cake.  It is very rich and one generous piece will satisfy most sweet tooth cravings.  It is very easy to make and many people have asked for the recipe.  You'll want to make it for special occasions and many compliments will be received. 

 Ingredients (BATTER): 

2 c flour

2 t baking soda 

2 t cinnamon 

1/4 t salt 

1 1/2 c oil 

1 2/3 c sugar

3 eggs 

4 c grated carrots (1 lb) 

1 c raisins 

Filling:

4 c diced fresh pineapple 

1 c sugar

2 t vanilla

1/2 c pineapple juice or water

2 T cornstarch 

Icing:

2- 8 oz blocks cream cheese, softened 

1/2 c butter, softened 

1 c powdered sugar 

2 t vanilla 

Directions for Cake:

 Put dry ingredients in a large bowl and mix.  Make a well in the center and add the rest of the ingredients.  Using a hand mixer, blend well until smooth.  Put commercial wax or parchment paper in bottoms of 2- 9"x13" cake pans. Apply non stick spray.  Pour better evenly between 2 pans.  Bake in 350 degree oven for 20-25 minutes.   Remove from oven, flip cakes onto rack and loosen edges with butter knife.  Cool about 20-30 minutes.     Directions for Filling: Put pineapple and sugar in a small pot.  Bring to a boil on medium high heat.  Mix pineapple juice and cornstarch till dissolved.  Pour into pot and lower heat to medium.  Cook and stir constantly about 10 minutes till thickened.  Cool. 

Directions for Icing: 

In a medium bowl, add cream cheese and butter and beat with hand mixer till light and fluffy.  Gradually add powdered sugar then vanilla. Assembly: Flip one cake upside down onto platter. Spread as much pineapple filling as you like on the cake (Save extra for ice cream, etc.).  Carefully flip and slide 2nd cake right side up over the filling.  Spread icing over the top and sides of the cake.  Alternative cake pans: 4 mini loaf pans-45 minutes bake time 2- 8" or 9" pans-30 minutes cupcake pans-20-30 minutes 

This is a moist cake that used to be popular as wedding favors when I grew up.  Now no stores or bakeries in Hawaii carry this delicious cake.  It is flavorful and easy to make.

Ingredients:

1/2 c butter, softened

1 c sugar

1 egg plus 2 yolks

1 1/2 c prunes, cut up (if firm, cook in some water for 10 minutes)

1 3/4c flour

3/4 c buttermilk (substitute 3/4 c milk plus 2 t vinegar)

1 t baking soda

1/8 t ground cloves

1/8 t allspice

1/4 t nutmeg

1/2 t salt

Directions:

Beat butter on high speed until light and fluffy.  Gradually beat in sugar, then egg and yolks.  Mix dry ingredients together and add alternately with buttermilk until smooth.  Scoop into 3-4 mini loaf pans.  Do not fill more that 3/4 th full or cake will overflow.  Bake in preheated 350 degree oven for 45-60 minutes.

This is a quick, easy and delicious cake made from a cake mix, instant chocolate pudding and coffee.  It is very moist and tender and sure to please all chocolate lovers.

Ingredients:

1 box Devil's Food Cake mix or any chocolate mix

1 small box instant chocolate pudding

4 eggs

8 oz sour cream (1 cup)

1 1/2 c coffee (or add 2 T instant coffee to water)

1/2 c oil

1 c chocolate chips

Directions:

Mix everything together.  Pour into a greased and floured bundt pan.  Bake in preheated 350 degree oven for one hour.  Cool some and loosen edges with a plastic knife and turn over.  Serve bottom side up.

These are so delicious and are one of my favorite cookies. It's an old time favorite that I don't see being sold or made anywhere. They melt in your mouth and are thin and crispy.  Make them and you will see them disappear as people keep on coming back for more.

Ingredients:

1 c butter, softened

1 c sugar

1 egg

1 t vanilla

2 c flour

1/2 t baking soda

1/4 t salt

3/4 c toasted sesame seeds

Directions:

Cream butter till light and fluffy.  Add sugar gradually.  Add vanilla to the egg and beat well.  Mix dry ingredients together and add  a little at a time to the wet ingredients.  Cover and chill for one hour.  Spray 3 cookie sheets or half sheet pans.  Using a #40 cookie scooper, scoop balls of dough and roll into  smooth balls, then roll in the sesame seeds to cover each ball.  Place 12 balls on a half sheet pan.  Using the bottom flat end of a glass, press ball gently to flatten the ball till it is about 1/3" thick.  Cookie will spread more as it bakes.  Preheat oven to 375 degrees and bake for 10-12 minutes.  Remove cookies and place on rack or opened brown grocery paper bag to cool.  Makes about 

 Ingredients: 

 1 c Crisco 

3/4 c sugar 

1 egg 

2 t almond extract 

2 c flour 

1/8 t salt

1/4 t cream of tartar 

1 t baking soda

 Whole almonds

 Red food coloring 

Q-tips
 

Directions: 

Cream shortening and sugar.  Add egg and extract and mix well.  Add sifted dry ingredients and blend all together.  Use a # 40 cookie scoop and drop 12 chunks on a half sheet cookie pan.  Roll into smooth balls.  Press a whole almond into each ball with your thumb.  Dip Q-tip into red food coloring and paint a red circle around each cookie.  Bake in pre-heated 375 degree oven for 13-15 minutes till the edges are delicately brown.  Cool about a minute, then remove to open brown paper bag to cool.  Store in air tight container.  Makes about 2 dozen cookies. 

These cookies have 2 unusual ingredients which help to keep them moist and chewy.  They keep well for many days without losing the texture.

Ingredients:

1c butter

1 c brown sugar, packed

1/2 c sugar

2 T molasses

2 eggs

1 T vanilla

1 1/2 c flour

1/2 c wheat germ

3/4 t salt

1 t baking soda

1 t cinnamon

1/2 t nutmeg

1 1/2 c raisins

1 c walnuts, chopped

3 c oats

Directions:

Beat butter, gradually add sugars till light and fluffy.  Beat in eggs and vanilla.  Mix dry ingredients together and slowly mix in till well combined.  Stir in raisins, oats and nuts.  Using # 40 scoop, place 12 scoops on 1/2 sheet cookie pan.  Preheat oven to 350 degrees and  bake 14 minutes until edges are light brown.  Let rest 5 minutes before removing  as cookies are very fragile and are prone to breaking.  

 Ingredients: 

1 lb butter, softened 

1 c powdered sugar 

4 t vanilla

4 c flour

1/4 c cornstarch

1/2 t salt 

2 c walnuts, finely chopped (or other nuts) powdered sugar for rolling later

Directions:

 Cream butter, sugar and vanilla in a large bowl. In a medium sized bowl, mix flour, salt and cornstarch together. Gradually add to butter mixture. Pour in nuts and mix well. Cover bowl and refrigerate for 1 hour. Roll into 1 inch balls and place on 2 ungreased cookie sheets. May be placed about 1 inch apart as cookies do not spread. Bake in preheated 350 degree oven for 15-20 minutes.  Cookies will be white but it is not undercooked. The bottoms will be barely brown but cookies will be firm to the touch. Carefully remove to paper and cool a little. Roll in powdered sugar when warm and roll again when cooled.   Store in airtight container.   

 These shortbread cookies have only 4 ingredients, are fast to make and come out so buttery.  Around the holidays,  Danish butter cookies are sold in cans but there are additives and the taste cannot compare with this recipe.  I refuse to eat the canned type as the taste is not very good.  Children can help make them and they will enjoy the process.  But the best part is eating the crispy cookies with a glass of milk or hot cocoa. Adults will keep going back for more and can easily eat 5 or 6 at a sitting. Don't lose this recipe because this may become a family tradition.  Usually cookies are pale white but if your like them brown and crispy,  just adjust the baking time. You can dip them in chocolate or decorate them with candy sprinkles to give a festive flair.  

Ingredients: 

1 lb butter, softened (no substitutions)

1 T pure vanilla

1 1/2 c sugar

 4 c flour  

Directions: 

Cream butter on high speed.  Add vanilla and gradually add sugar till well mixed.  On low speed, pour flour a little at a time until everything is smooth and well blended.  Using a # 40 ice cream scoop, drop 12 cookies on each ungreased cookie sheet.  Gently press down each cookie with the bottom of a glass.  Dip in water if dough sticks.  Bake 15 minutes at 375 degrees till edges turn golden.  If you like them darker, increase time by 5 minute increments up to 25 minutes.   Makes 4 dozen cookies. 

 Ingredients: 

1 lb butter (2 cups), softened at room temperature 

2 c sugar 

2 c brown sugar

4 eggs 

2 T vanilla 

4 c flour 

1 t salt 

4 T baking powder

4 T baking soda

5 c oatmeal, ground

4 c chocolate chips 2-12 oz pkgs)

8 oz chocolate candy bar, cut into 1/2 inch cubes 

3 c chopped nuts ( walnuts, pecans, etc.)  

Directions:

In a very large bowl, cream butter, then the sugars. Add eggs and vanilla and mix well. Combine dry ingredients ( flour, baking powder, baking soda and salt) and gradually add to the butter mixture. Stir in chips, chocolate and nuts. Using a # 40 cookie scoop, arrange 20 drops on half sheet cookie pans or other cookie sheets. Pans do not have to be greased nor the batter pressed down. Cookies will naturally spread as they bake. Put pans in a 375 degree oven for 12-15 minutes. For a softer cookie bake 10-12 minutes. Remove, cool on paper or open brown paper bag. Store in an airtight container.