On 23 Dec 2004 at 1:34, Lisa wrote:
> Hello! I have been tring to find a cookie recipe that my mother had
> always made. All I can remember is that it is made with cream cheese
> and once the dough is done, it is rolled out and cut into squares
> about 2 by 2. Then they are filled with a walnut mixture (walnuts and
> sugar?) or jelly. Then you are supposed to take two oppisite corners
> of the dough square and pintch them together- so that they are
> touching in the middle. While still warm you are supposed to roll them
> in powdered sugar. I wanted to make them for X mas .. but maybe I
> could make them for New Years LOL Thank You for your help, Lisa
Could it be something like the recipes below?
1 c. butter
8 oz. pkg. cream cheese
2 c. sifted flour
1/2 tsp. baking powder
2 c. finely chopped shelled walnuts
12 oz. jar apricot or peach jam
2 tsp. sugar
1/3 c. confectioners' sugar
Cream butter and cheese. Sift flour and baking powder and add to
creamed mixture. Chill dough 2 to 3 hours. Heat oven to 375
degrees, quick moderate. Mix nuts, jam and granulated sugar.
Divide dough into 4 equal parts; work with 1/4 of dough at a time.
Refrigerate remaining dough. Roll dough very thin (1/16 inch) on
lightly floured cloth-covered board. Cut 2 inches squares. Place
on baking sheet. Place 1 teaspoon nut mixture in center of square
and top with another square of dough. Press edges together with
floured tines of a fork. Bake 15 to 20 minutes, or until lightly
browned. When completely cooled, sprinkle tops with confectioners'
sugar. Makes about 5 dozen.
1 lb. softened butter
1 lb. softened cream cheese
4 c. flour
1/2 tsp. vanilla
1/2 c. brown sugar
2 tbsp. melted butter
1 c. finely chopped walnuts
Mix all ingredients. Add additional chopped walnuts, butter and
sugar if making a batch consisting of only walnut-filled cookies.
DOUGH: Mix all ingredients. Add additional flour by tablespoons
until dough does not stick to your hands. Taking a small section of
dough, roll it out on a floured surface until 1/8-inch thick. Cut
squares approximately 1 1/2 to 2 inches in width and length. Fill
with walnut filling, apple butter, prune butter, etc., about 1/2
teaspoon. Fold over sides, pinching down one side so the cookie
does not open. Bake at 350 degrees for 10-12 minutes or until edges
are golden brown. Sprinkle with powdered sugar before serving.
1 1/2 lb. chopped walnuts
2 c. sugar
4 beaten egg whites
2 tsp. vanilla
2 1/2 c. flour
8 oz. cream cheese
2 1/2 sticks margarine
Mix together: Mix dough ingredients together and roll out; cut
into 2 inch squares. Put 1 teaspoon filling in each square. Fold
over so two ends touch in the middle. Bake at 350 degrees for 12 to
15 minutes. Sprinkle with powdered sugar. Can be frozen until
ready to eat.
2 sticks butter or margarine
1/4 lb. cream cheese
1 tsp. vanilla
2 c. flour
1 c. walnuts, chopped fine
1/4 c. sugar
1/4 c. jelly, jam or honey
Mix well butter, cream cheese, flour and vanilla. Let stand
overnight in refrigerator. Roll out thin, in 3 parts. Cut into 2
inch squares. Fill with 1 teaspoon filling and fold over 2 points
leaving other 2 points open. FILLING: Mix nuts, sugar, and jelly.
You may add a little cream or milk if it is too thick. Lekvar
filling may also be used.
(from Mrs. Collins of Pineville, Louisiana)
1 cup sugar
1 cup butter
2 cups flour
2 T cocoa
1 T nutmeg
1 T vanilla
1 qt nuts
1/2 lb candied cherries
1/2 lb candied pineapple
1 lb chopped dates
1/4 c brandy
Cream together sugar and butter. Add eggs. Add
vanilla. Stir 1 1/2 c flour, nutmeg, and cocoa
together and add slowly to butter and sugar. Mix nuts
and fruits together. Sprinkle with brandy. Sprinkle
with 1/2 c flour sifted over mixture. Mix together
with other mixture. Bake at 350 degrees F one hour or
On 23 Dec 2004 at 16:44, Marlene wrote:
> Marlene is my first name.
> I am looking for a cake that uses graham crackers as part of the
> batter. The only thing I remember is the person soaked the graham
> crackers in milk and used both in the body of the cake. I know this
> is obscure , the person who made this cake was from Newfoundland,
> Canada - may be a regional recipe.
Maybe the below?
Graham Cracker Cake
40 graham crackers, grated = 3 c.
6 eggs, separated
1 1/2 c. milk
1 c. margarine
1 1/2 c. sugar
4 tbsp. flour
2 tbsp. baking powder
1 tbsp. vanilla
1 c. chopped walnuts
Grease and flour 3 (9 inch) cake pans. Soak crackers in milk and
let stand. Beat 6 egg whites until stiff and add 3/4 cup sugar.
Mix well and set aside. Beat 6 egg yolks, margarine and 3/4 cup
sugar. Mix well. Add flour, baking powder, vanilla and chopped
nuts. Fold in egg white mixture by hand. Bake at 350 degrees for
35 minutes. Cool completely and frost with butter cream frosting.
Graham Cracker Cake
30 graham crackers
1 c. sweet milk
2 tsp. baking powder
1 c. sugar
1/3 c. melted butter
1 c. coconut
1/2 c. chopped pecans
Soak rolled graham crackers in sweet milk. Add baking powder,
sugar, melted butter, coconut, eggs and chopped pecans. Mix all
ingredients well. Preheat oven to 350 degrees. Bake 45 minutes.
Boil 1/2 cup sugar and small can crushed pineapple. Boil 5 minutes.
Spread on cake while hot.
Graham Cracker Cake
40 graham crackers
1 1/2 c. milk
1/2 c. butter
1/2 c. Spry
1 1/2 c. sugar
6 egg yolks
5 tbsp. flour
2 heaping tsp. baking powder
1 tsp. vanilla
1 c. chopped nuts
Soak graham crackers in 1 1/2 cup milk. Cream butter, Spry and
sugar until creamy. Add eggs, one at a time, beating well after
each. Sift flour and baking powder. Add to batter. Add cracker
mix and nuts. Mix well. Pour in greased and floured 10 x 15 x 1
1/2 inch pan. Bake in 350 degree oven for 40 minutes or until done.
Don't underbake. Frost with butter cream frosting.
On 23 Dec 2004 at 18:34, Natalie wrote:
> I think it had bittertsweet chocolate as well as unsweetened
> chocolate. It also had eggs, flour, vanilla, strong coffee, sugar.
> You cooked it in a 9 inch cake pan and you serve it dusted with
> confectioner sugar (no frosting).
> Thanks for your efforts.
> Happy Holidays!
I can find nothing like that called "best chocolate cake". That sounds like a
"Chocolate Decadence Cake". See below.
Chocolate Decadence Cake
6 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1/3 c. freshly brewed espresso coffee
1 c. (2 sticks) unsalted butter
1 tbsp. vanilla extract
6 lg. eggs, separated, room temperature
1 c. firmly packed brown sugar
1/2 c. sugar
1/3 c. sifted all-purpose flour
Position rack in center of oven and preheat to 350 degrees.
Butter 10 inch diameter springform pan with 2 inch high sides. Melt
both chocolates with coffee and butter in heavy medium saucepan over
medium-low heat, stirring until smooth. Pour into large bowl.
Cool. Mix in vanilla extract. Using electric mixer, beat yolks with
both sugars in medium bowl until slowly dissolving ribbon forms when
beaters are lifted. Fold yolk mixture into chocolate mixture. Fold
in flour. Using electric mixer fitted with clean, dry beaters, beat
whites in another large bowl until almost stiff. Fold 1/4 of whites
into chocolate mixture to lighten. Gently fold in remaining whites.
Gently pour batter into prepared pan. Bake until toothpick inserted
in center comes out with moist crumbs still attached, about 45
minutes. Transfer to rack and cool (cake will fall). (Can be
prepared 1 day ahead. Cover cake in pan with plastic wrap and let
stand at room temperature.) Run small knife around cake pan sides
to loosen if necessary. Release pan sides from cake. Invert cake
onto plate. Place stencil or doily atop cake. Sift powdered sugar
over. Remove stencil from cake and serve. Serves 12.
in response to this e-mail in your site ...
----- Original Message -----
Sent: Friday, December 12, 2003 11:20 AM
Subject: recipe for stollen
> I had a recipe for stollen from an old Fleishman's
> yeast recipe book however over the years pages became
> loose and some were lost. This recipe made three stollens
> and I haven't found another recipe yet that is as good.
> Thanks for your help.
Here it is ...
Fleischmann’s Stollen Recipe
(copied from my wife’s old worn out Fleischmann’s New
Treasury Of Yeast Baking, litho 68)
(the book is well worn out too, tatters, dry pages, brittle)
(gfhjr Dec. 24, 2004)
Makes 3 loaves
5 1/2 to 6 1/2 cups unsifted flour
2/3 cup Fleischmann’s Margarine
1/2 cup sugar
3 eggs (at room temperature)
1 1/4 teaspoons salt
3/4 cup chopped Planters Blanched almonds
2 packages Fleischmann’s Active Dry Yeast
3/4 cup mixed candied fruits
3/4 cup milk
1/3 cup golden seedless raisins
1/2 cup water
In a large bowl thoroughly mix 2 cups flour, sugar, salt and
undissolved Fleischmann’s Active Dry Yeast.
Combine milk, water and Fleischmann’s Margarine in a saucepan.
Heat over low heat until liquids are warm. (Margarine does not
need to melt.) Gradually add to dry ingredients and beat
2 minutes at medium speed, of electric mixer, scraping bowl
occasionally. Add eggs and 1/2 cup flour, or enough flour to
make a thick batter. Beat at high speed 2 minutes, scraping
bowl occasionally. Stir in enough additional flour to make a
Turn out onto a lightly floured board; knead until smooth and
elastic, about 8 to 10 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 1 1/2 hours.
Combine Planters Blanched Almonds, candied fruits and raisins.
Punch dough down; turn out onto lightly floured board. Knead in
nut and fruit mixture. Divide dough into 3 equal pieces.
Roll each piece of dough into a 12 x 7 inch oval. Fold in half
lengthwise. Place on greased baking sheets. Cover; let rise
in warm place, free from draft, until doubled in bulk, about
Bake in moderate oven (375 F) about 35 to 45 minutes;(or
until golden brown.) Remove from baking sheet and cool on wire
rack. Frost with confectioner’s sugar frosting and decorate
with candied fruit and almond slivers