AUNT HELEN'S FARM COOKIES
My Aunt was a maker of great desserts! I couldn't wait to go for a gathering to see what she would make. Now I have all of her recipes.
Provided by Mary Statz
Categories Cookies
Time 20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425 degrees
- 2. Cream sugars, shortening, and eggs
- 3. Add all other ingredients in the order given.
- 4. Drop by spoonfuls on a greased cookie sheet.
- 5. Bake for 8 - 10 minutes or until light brown.
AUNT HELEN'S RUM BALLS
These were in my Aunt Helen's recipe box - she kept this recipe closely guarded as her special rum ball recipe. My mom always looked forward to these every Christmas!
Provided by Gatorbek
Categories Dessert
Time 15m
Yield 7 dozen, 21 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add syrup and rum.
- Shape into 3/4 inch balls and roll in additional powdered sugar.
AUNT HELEN'S PECAN BALLS
Another childhood favorite from my Aunt Helen. I'm not sure how many pecan balls this recipe actually makes, I'm working off an old and yellowing piece of paper, it should make a fair amount though.
Provided by Crabzilla
Categories Dessert
Time 30m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Mix flour, baking soda, and salt together and set aside.
- In another mixing bowl cream together the shortening, sugar, brown sugar, and vanilla.
- Add the eggs and beat until creamy.
- Add flour mixture a little at a time, making sure it's well incorporated.
- Add nuts, and mix well.
- Using your hands, scoop well rounded tablespoons of the mixture and form smallish balls.
- Place balls on ungreased cookie sheet and bake for about 10 minutes.
- Let cool and remove from cookie sheet.
Nutrition Facts : Calories 1092, Fat 74, SaturatedFat 15.4, Cholesterol 105.8, Sodium 948.6, Carbohydrate 97.9, Fiber 4.5, Sugar 41.3, Protein 12.9
AUNT HELEN'S SOFT MOLASSES COOKIES
My Aunt Helen is the aunt that my brother has dubbed "Queen of all baked goods" and this is one of her recipes. My husband requests these every couple of weeks! You can ice them or not, either way they are wonderful. Hope you will enjoy them as much as our family does.
Provided by Pearl Florick
Categories Other Snacks
Number Of Ingredients 10
Steps:
- 1. Cream the sugar and butter together. Add the molasses and drop the eggs in one at a time beating well after each one.
- 2. Add the vinegar and beat until foamy and light.
- 3. Add in sifted dry ingredients. Mixture should be stiff enough to handle. Roll 1/4 inch thick on a well floured board and cut into large cookies (I use a cookie dropper I found at Pampered Chef) You can also use cookie cutters.
- 4. If you like, you can sprinkle them with sugar (or can just leave them as is) and bake on a greased cookie sheet 12 _15 minutes in a preheated oven (375 degrees)
AUNT HEDY'S KUGEL
Provided by Duff Goldman
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
- Melt 1 stick of the butter in a small saucepan.
- Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
- Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
- Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.
AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER
This is real old fashioned fudge made by boiing sugar, milk, and chocolate to the softball stage. It's tricky, but once you get it you won't make fudge another way. It took me a long time to get this right and I learned some tricks along the way which I'm sharing here.
Provided by Bondem777
Categories Candy
Time 30m
Yield 1 8x8 inch square pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter 1 8x8 inch square glass pan and set aside.
- melt chocolate in milk using sturdy, heavy bottomed pan.
- Stir in salt and sugar with wooden spoon until just mixed.
- Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
- Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
- When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
- Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
- Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.
Nutrition Facts : Calories 625.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 3.8, Sodium 283.7, Carbohydrate 111.3, Fiber 4.3, Sugar 104, Protein 8.8
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