Archives for Desserts category

BROWNIES

BROWNIES

Ingredients:
2 C sugar
1 C flour
2/3 C cocoa
½ tsp. baking powder
½ tsp. salt
1 C oil
2 tsp. vanilla
4 eggs

Directions:
Sift and mix the dry ingredients. Mix and add to the dry, the wet ingredients and blend well. Pour into a 11X14 pan and bake at 350° for 30 minutes to 40 minutes.

Note: double for thick brownies.
WFT 57

ALMOND LACE COOKIES

ALMOND LACE COOKIES

Ingredients:
4 Tbs. Butter
2 Tbs. Heavy cream
1 Tbs. Orange liquor
¾ C nuts ground fine
1 Tbs. Flour
½ C sugar

Directions:
Heat oven 375°. Line baking sheet with parchment. In a small saucepan, over medium heat, combine butter, cream, and orange liquor. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling. 2 to 3 minutes. Remove from heat and keep warm. Place 5 tsp. of batter 1 ½ inches a part on prepared pan. Bake until lightly brown and crisp. 6 to 7 minutes. Remove from oven. Let set 1 or 2 minutes.  Can be dipped in chocolate.
WFT 57

MOLASSES COOKIES

MOLASSES COOKIES

Ingredients:

¾ C soft shortening
1 C brown sugar
1 egg ¼ C molasses
2 ¼ C sifted flour
2 tsp. Baking Soda
¼ tsp. Salt
1 tsp. Cinnamon
1 tsp. Ginger
½ C chopped raisins
Directions:
Mix all ingredients. Roll into walnut size balls and dip into water then sugar. Bake at 375  for 8 minutes

WFT Member 57

Madelaines

Madelaines

Ingredients:

1 Stk Butter
½  c sugar
4 eggs
½  t baking power
1 t vanilla
1c flour

Directions:

Mix all the ingredients.  Pour into cup cake papers, ½ full and bake at 375^ for 10 to 15 min.

WFT 57

Lemon Angel Cake

Lemon Angel Cake

Ingredients:
1 cup heavy whipping cream
1 T. powdered sugar
1 can (15 ¾ oz) lemon pie filling
1 angel food cake (14 oz)
Directions:
Beat cream until it begins to thicken. Add powdered sugar until stiff peaks form.
Fold the whipped cream into the pie filling.
Split the cake in 2 horizontal layers. Spread the bottom layer with 1 cup lemon mixture. Place the
top layer and frost all sides with remaining lemon mixture.
Chill at least 30 minutes before serving. Keep refrigerated.
WFT member22