Syrup Tea Cakes

If you're from the south, you've probably been to a cane grinding a time or two.  I just love the history and sense of family that comes from being a part of these events.  And if you've went to one, you've probably not come home empty handed.  More than likely, you either purchased or were given a bottle of fresh cane syrup.  Cane syrup is delicious on hoecakes, biscuits, pancakes, and waffles.  But it is also delicious when made into a soft, sweet cookie.  This recipe was passed down from a friend of my parents and is a favorite among our family.  My dad bakes these "tea cakes", as we call them, and takes them to shut-ins in our church.  And since this recipe makes more than enough for you to share and eat yourself, my children are never left out in the distribution of these amazing cookies.  So if you're in the mood for some cane syrup, pull that bottle out and get to work.  You will not be disappointed!


1 1/2 c. cooking oil
1 1/2 c. sugar
1 1/2 c. cane syrup
2 eggs
1/4 c. boiling water
1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. allspice
1/2 tsp. mace
1/2 tsp. cinnamon
self rising flour  (don't ask how much... I don't measure)

Mix all ingredients (except flour) very well.  Using your hands, work in flour.  Roll about the size of small biscuits and place on cookie sheet.  Flatten.  (The softer the dough you can work with, the softer the cakes.  Grease your hands to roll.)  Bake at 450 degrees until brown around the edges.  (Don't ask how long... it's different for each batch.  Just turn your oven light on and peek in every now and then.)  Enjoy! 

Raspberry-Lemon Whoopie Pies

This desert is dreamy!  A wonderful way to welcome in Spring...











Lemon Cookies

1/2 cup (1 stick) butter, room temperature

1 cup light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

Raspberry Cream Filling

3 tablespoons light-brown sugar

3 tablespoons powdered sugar

1 teaspoon pure lemon extract 

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Directions

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.

Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

In a large bowl, whip cream, 3 tablespoons brown sugar, 3 tablespoons powdered sugar, and lemon flavoring to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

You can make the cookies for these whoopie pies a day ahead and fill them just before serving.  They are beautiful when dusted with powdered sugar! 

Tip: 

After plating these, dust them with powdered sugar and garnish the corner of the plate with lemon slices and fresh raspberries. 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are my husband's favorite cookie.  I enjoy making these for him on his birthday, Valentine's Day, or any other special occasion.  Hope you enjoy these treats!











3/4 c. Crisco
1 c. packed brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla flavoring
1/4 c. water
1 c. all purpose flour
1 tsp. salt
1/2 tsp. baking soda
3 c. oatmeal
1 c. raisins
1 tsp. cinnamon
1/2 tsp. cloves

Mix first six ingredients well and then add remaining ingredients.  Mix together and drop 1/4 c. size amounts onto baking pan lined with parchment paper.  Bake at 350 degrees for 15-17 minutes. 

Red Velvet Truffles

I cannot begin to describe to you how delicious these truffles are.  You simply must make some and invite your friends and family over to share!

1 red velvet cake (baked in a 13x9 inch pan)
Red Velvet Cake Recipe
1 (16 oz.) can Cream Cheese Frosting
1 pkg. Almond Bark (chocolate or vanilla)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (I used my fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)

4. Chill or freeze for an hour.

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll.)

*Tip:
1.  I only melted a few pieces of bark at a time because it cools quickly.  It's best to work with when hot.

2.  I sprinkled red sugar on top of the bark, but it must be done while still warm in order for it to stick. 
 
These are to be stored in an airtight container in the refrigerator and are good for a week!  Enjoy!

Pine Bark

Here is another great Christmas candy recipe I discovered two years ago in a Paula Deen cookbook.  My husband could eat a batch of this alone!  Enjoy & share with your friends!

35 saltine crackers

1 c. butter

1 c. packed light brown sugar

1/2 tsp. almond extract

5 (4 oz.) milk chocolate bars, broken into pieces

Preheat oven to 400 degrees F.

Line a jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.

Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.

 

                                                    

Oreo Truffles

This is an easy Kraft Foods recipe, and a huge party hit!  I have also made these and given them away in a goodie basket.  Make sure when you make these you buy enough for two batches... you'll eat the first batch before the party starts!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. OREO Cookies, finely crushed (Keep 9 cookies set aside and crush separately to use for topping.)

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

 

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator

Tips:
1.  How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

2.  Sprinkle truffles with the extra 9 crushed Oreos before refrigerating.  Or drizzle with melted white chocolate for a different effect.

3.  These are also delicious when dipped in white chocolate!