Strawberry Cheesecake Lush

 Strawberry Cheesecake Lush

1 package Golden Oreos (36 cookies) (or pecan sandies!)

6 tablespoons butter, melted 

8 ounces softened cream cheese 

1 cup powdered sugar 

1 (16-ounce) container Cool Whip, divided 

2 packages (3.4 ounce each) instant cheesecake pudding mix 

3 cups milk 

3½ cups sliced strawberries

1. Crush the entire package of cookies. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

5. Keep refrigerated until ready to serve.

Frozen Cranberry Fluff

 Frozen Cranberry Fluff 

A family Thanksgiving favorite....

1 can condensed milk

1/4 cup lemon juice

1 can whole berry cranberry sauce

1 16 oz can crushed pineapple, drained

1/2 cup chopped nuts

8 oz cool whip

Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts. Fold in cool whip. Freeze in individual containers (we use cupcake foil tins).

 Orange Slice Cake

Sift together:

3 1/2 cups all-purpose flour

1/2 teaspoon salt

Combine:

1 pound orange slice candy, diced

1 package pitted dates, chopped

2 cups chopped walnuts

1 can (3.25 oz) flaked coconut

Add 1/2 cup flour mixture, mixing well. 

Beat 1 cup room temperature butter until light. Gradually add 2 cups sugar while beating. Add 4 eggs, one at a time, beating well after each. Combine 1 teaspoon baking soda and 1/2 cup buttermilk. Add alternately with flour mixture, blending well after each addition. Add candy mixture, fully incorporating. Turn into a large tube pan which has been greased & floured. Bake at 300 degrees for 1 hour and 45 minutes. Remove from one. 

Combine:

1 cup orange juice

2 cups confectioners sugar

Mix well and pour over hot cake. Cool, then refrigerate overnight before removing from pan. 

Jumbo Gingersnaps

 Jumbo Gingersnaps

1/2 cup sugar

2 1/4 cups all purpose flour

3/4 cup salad oil (presumably vegetable oil?)

1/4 cup dark molasses

1/4 cup maple syrup

2 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cloves (or cardamom)

1/4 tsp salt

1 large egg

Mix at low speed until well blended. Shape dough into balls 1/4 cup size. Roll in extra sugar in a bowl. Place balls 3 inches apart on baking sheet. Bake at 350 for 15 minutes. Remove to wire racks to cool. Makes 10 large cookies. Stores well in tightly sealed container.

Vintage Fruit Cake

 Vintage Fruit Cake

Half pound candied cherries

Half can candied pineapple

2 cans southern style coconut

1pound dates

2 cans condensed milk

Approximately 1 quart chopped nuts

Cut up fruit, pour in milk, stir. Let stand one hour. Bake at 275 for 90 minutes. Cool completely.

(I'm not sure what size a can of candied pineapple comes in, or even where such a thing exists these days. Same with southern style coconut. I do know that 20+ years ago Angel Flake came in a small can. It was grated finer than the standard bags of sweetened coconut today. But those cans are long gone. I pulse regular coconut a few times in a food processor to get the finer size. Occasionally you can find the Baker's Angel Flake coconut in a bag, but it's not really the same as the old canned version.)

Coconut Oatmeal Orange Slice Cookies

This is a vintage recipe found on a handwritten notecard that was in Lorraine's paternal grandmother's collection. It is noted as being from Mrs. Brown, which should be her great-grandmother.

Coconut Oatmeal Orange Slice Cookies

1 cup shortening (Or butter! Or for a modern option, coconut oil!)

1 cup granulated white sugar

1 cup brown sugar

2 eggs

1 tsp baking soda

1 tsp baking powder

2 cups flour

2 cups quick cooking oatmeal

1 cup shredded coconut

1 cup diced orange slice candies (or gumdrops)

1 tsp vanilla extract

The only instruction are to bake in a moderate oven and leave space between. 

My plan: cream together the sugars & shortening. Add the eggs and mix well. Mix the other dry ingredients together and gradually add to the sugar mixture. Add in the oatmeal, coconut, orange slice candy, and vanilla. Drop by tablespoons onto non-stick baking sheet and cook at 350 until brown around the edges.

Jennie's Hershey Bar Pie

 Jennie's Hershey Bar Pie

Bag of large marshmallows

6 pack of full size plain Hershey bars

Pint of whipping cream

Graham cracker crust - get the one with the 2 extra servings

1. Break up Hershey bars into the top of double boiler and add 20 marshmallows.

2. Add an inch or so of water to bottom of double boiler and bring to boil, but do not let it touch the bowl above.

3. Stir constantly to avoid burning and to get it evenly melted and combined. I usually either use a whisk the whole time or spoon first then whisk. It may take a while to get the marshmallows completely melted.

4. Add a small amount of the heavy cream and add more occasionally until you have added about half of the whipping cream (1 cup). Keep stirring until all is melted and combined.

5. Remove from heat and let cool to room temperature.

6. Whip the remaining 1 cup cream and fold into chocolate mixture. I actually pretty much whisk the two together. 

7. Dump mixture into the pie crust and refrigerate. You will have some extra most of the time. I just put it in a separate bowl and place in fridge. 

I usually buy the keebler premade graham cracker crusts at the store. They make one with “2 extra servings” and you should get that one. You will still have left over filling. 

Jennie's Oatmeal Chocolate Chip Cookies

Jennie's Chocolate Chip Cookies

2 cups packed dark brown sugar

1 cup butter, softened

2 eggs

1 tsp baking soda

1 tsp salt

2 generous tsp vanilla extract

2 1/4 cup all purpose flour

2 cups quick oats

12 ounces chocolate chips

Mix the butter and brown sugar until creamed together well.

Add eggs and blend well.

Add baking soda, salt, and vanilla extract. Blend well.

Add flour 1/4 cup at a time until completely combined.

Add oats and mix well.

Add chocolate chips and mix well.

Cook at 350 degrees for about 15 minutes or until cooked through. Cool on rack.

NOTES

Ok. Here’s how I really make it…

Use a standing mixer with paddle attachment if you can. Handheld electric mixer is ok too. 

Take two softened sticks of butter (I use salted). I either sit it out in advance or use the microwave to just soften it a little. Put butter into mixer bowl. Add 2 cups packed dark brown sugar. If you get it in the box, that is the exact right amount. Mix these on high speed until creamy. 

Turn off mixer. Put eggs, baking soda, kosher salt, and vanilla in the bowl. Mix at high speed until well combined. 

Turn speed on lowest setting. Add flour in 1/4 cup at a time with little time in between. I like to scoop out the flour with a 1/4 cup measuring cup and level with a table knife. The amount of time it takes to measure out the next scoop is enough time in between additions. Once all have been added to the bowl, turn up speed until it has all been mixed in well. 

Measure out the oats and add them to the bowl. Mix well on high speed. 

Add the chocolate chips and mix in on high speed.