Archive for the ‘Desserts’ Category

Red Velvelt Cake

August 6, 2009

Mama Kay made this cake every year for Tia Boogie’s birthday (June 11).

CAKE:              1 ½ c. sugar

½ c. + 1 T. butter

2 eggs

2 ½ c. flour sifted with 1 t. baking powder, 1 t. salt

1 c. buttermilk mixed with 1 oz. red food coloring +        1 t. vanilla

1 t. vinegar

1 t. baking soda

Cream butter and sugar. Then blend in one egg at a time.  Add flour mixture to butter mix, alternating with the buttermilk mix.  Mix all well.  Then mix vinegar, food coloring, and baking soda into a cup; gently fold into batter.

Bake in greased layer cake pans at 350 degrees for 30 minutes or until done. (Test in center with a toothpick).  When cake is well cooled, frost.

FROSTING:                   3 T. flour

1 c. sugar

½ t. salt

1 c. shortening

1 c. milk

2. t. vanilla extract

¼ t. butter flavoring

Mix milk with flour and salt in saucepan.  Heat and stir constantly until thick.  Cool.  Cream shortening and sugar thoroughly.  Add vanilla and butter flavorings. Then beat in the cooled milk/flour mixture.


Mama Kay’s Quick Cherry Crunch

August 6, 2009

Mix 1 yellow cake mix, 2 sticks melted margarine and ½ c. chopped pecans.

Mix ½ t. almond flavoring and 1 T. lemon juice into 1 can cherry pie filling

Pour pie filling over cake mixture.

Sprinkle a few more pecans on top.

Bake at 350 degrees for 40-50 minutes until golden on top.  Serve with a scoop of vanilla ice cream or sweetened whipped cream.

Meme’s Sand Tarts

August 6, 2009

These were always on the Christmas cookie tray.  They are Tia Kathy’s favorites.

2 sticks butter

6 T. powdered sugar  (1/4 c. + 2 T.)

1 ¼ c. chopped pecans

1 T. water

1 ½ t. vanilla

1 ½ c. sifted flour

Cream sugar, butter, water and vanilla.  Add flour, then pecans.

Form into crescent shape.  Bake on ungreased cookie sheet at 350 degrees in middle top of oven.  Bake for approximately 15 minutes, or until lightly browned on top.  (Guard against over-browning on bottom).

Remove from cookie sheet and roll each baked cookie in powdered sugar to coat.

Peanut Butter Blossom Cookies

August 6, 2009

Tia Susan got this recipe in 1983 (year Amy was born) in Colorado.  These cookies quickly became a grandkid favorite on the Christmas cookie tray.

1 ¾ c. flour

½ t. salt

1 t. baking soda

½ c. shortening

½ c. white sugar

½ c. brown sugar, firmly packed

½ c. peanut butter (use cheapest variety available for smoothness)

1 egg, beaten

2 T. milk

1 t. vanilla

Extra sugar for rolling

Hershey chocolate kisses

Combine all ingredients except kisses.  Blend well at low speed.  Shape into balls, using a rounded teaspoon.  Roll each ball in additional sugar.  Place on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Remove from oven and top each cookie immediately with Hershey kiss, pressing down firming so cookie cracks around edge.

Christmas Sugar Cookies

August 6, 2009

Mama Kay’s grandchildren liked sweeter cookies than she typically made, so in later years, she began using neighbor Betsy Weyel’s recipe that included a frosting. Every Christmas season, children gathered round Mama Kay’s kitchen table to decorate cookies.  Some were decorated with sprinkles prior to cooking.  Others were frosted and then decorated.   The frosted ones are Tyler’s favorite holiday cookie.

BATTER:           ½ c. butter

1 c. sugar

1 beaten egg

1 T. heavy cream

½ t. vanilla

¼ t. salt

2 t. baking powder

1 ¾ c. + 2 T. flour

Mix salt, baking powder and flour.  Cream butter and sugar until light and fluffy. Add egg.  Then add cream and vanilla.  Add flour mixture.  Form into ball.  Wrap in waxed paper or Saran wrap and chill thoroughly.

On floured surface, roll dough to ¼” to ½” thickness.  Use cookie cutters.

Bake 5-8 minutes, depending upon thickness.

FROSTING:         Spread thin layer on back side of cookie.

1 stick butter, melted

1 box powered sugar

1 t. vanilla

Bit of milk

Mix in pan on stove.  Add milk, tablespoon at a time, to achieve desired consistency.  Place white frosting in small bowls and add desired food coloring.   If frosting hardens in bowl, add milk and blend.

Cinnamon Bundt Cake

August 6, 2009

Mama Kay made this cake often for St. Andrew’s pot lucks and as gifts for ailing friends.

1 ½ sticks margarine

½ c. sugar

Cream together in mixer.

Add 4 eggs, one at a time.

Add 8 oz. sour cream.

Add one Duncan Hines Golden Butter Cake.

Hand grease and flour Bundt cake pan.  (Cake tends to stick so be thorough.)

Layer batter and filling.  Bake at 350 degrees for one hour.

FILLING:  Mix 3 T. brown sugar and 1 T. cinnamon.  Spread between layers

of batter.

Mama Kay’s Variation (She was proud of this creation J):

Add 1 package of chocolate chips into batter.

Mix 1 T. instant coffee and 3 T. brown sugar to use as filling.

Layer batter and filling.

Famous Chocolate Refrigerator Roll

August 6, 2009

This is a Keehn girls’ favorite dessert from the 1950s!  This makes 8-10 servings.  When Mama was serving up this treat, Pop Ralph would always comment, “Let the knife slip a little, Kay.”

1 t. vanilla extract

4 T. sugar, extra fine or regular pulsed in blender

2 c. heavy cream, chilled

1  9-oz. package Nabisco Famous Chocolate Wafers

Chocolate curls or chocolate wafer crumbs for garnish

In large bowl, combine vanilla, sugar and cream.  Using mixer on medium speed, beat until stiff peaks form.   Spread about ½ T. whipped cream on each wafer.  You will not use all the whipped cream.  Stack the cream-topped wafers next to one another on a serving platter, standing them on edge like a row of dominoes to make a 14” log.  Use remaining chilled whipped cream to frost the top and sides of cookie log.  Refrigerate for 4-6 hours or overnight.  (Cookies will become cakey, which makes for easy slicing.)

To serve, sprinkle garnish over.  Cut cake on diagonal into slices  (Cake slices easily when a warm knife is used; run knife under hot water and quickly dry it with a clean towel.)  Serve immediately.

Holiday Variation:  Mint-chocolate.  Reduce vanilla extract to ¼ t. and add

¾ t. peppermint extract to the cream before whipping.  To serve, garnish with miniature chocolate chips or roughly crushed Girl Scout Thin Mint cookies.            (Tia Susan found this variation in 2004 Everyday Food magazine in her dentist’s office—very yummy and great for Christmas holiday dessert!)

Mama’s Rum Cake

August 6, 2009

1 Dunkin Hines Golden Butter Cake mix

1 small package instant vanilla pudding

½ c. oil

½ c. rum, preferable dark

½ c. water

4 eggs

Preheat oven to 350.  Mix all ingredients together.  Beat well (4-5 minutes).  Use well-greased and lightly floured  Bundt pan. Sprinkle with 1 c. chopped pecans and pour in batter.  Bake at 350 degrees 50-60 minutes. Test for doneness in center. Remove from oven and punch cake with holes and release cake from pan sides with rubber spatula.  Pour glaze over while cake is still warm.  Allow cake to cool in pan before inverting onto serving plate with a lip.

GLAZE:            1 c. sugar

4 T. butter

3 T. water

Heat 5 minutes, stirring constantly, but do not boil.  Remove from heat and stir in ½ c. dark rum.  Mix well.  Cool glaze a bit.  While glaze is just “warm” pour over hot cake in pan.

Apple Pie with Praline Topping

August 6, 2009

Buy Mrs. Smith’s deep dish apple pie.  Cook according to directions, protecting edge of crust with aluminum foil to avoid over-browning.  During final 5 minutes of cooking, remove foil and pour praline over.   Be sure to have pie on cookie sheet as praline topping will boil over during time it bakes on the pie.

PRALINE TOPPING:      ½ c. brown sugar

1 stick butter  (no substitutions)

2 t. cream

Bring ingredients to boil.  Stir in 1 c. chopped pecans.

NOTE:  Tia Susan won a blue ribbon with this pie at fundraiser “All American Pie Contest” at her kindergarten campus.  In addition, during her first year of teaching at Texas State, the Dean of School of Education hosted a holiday dessert event.  When he began his remarks, he said, “I must ask who baked the delicious praline apple pie?”   Embarrassed by the truth, Susan got a laugh when she called out, “Mrs. Smith!”

Lace Cookies

January 7, 2009

These Lace Cookies were a childhood favorite of mine and a Mama Kay specialty.  The recipe says they come from Elizabeth McAshen.  My mom shared that Mama Kay tried them at a party Elizabeth had and liked them so much she started making them regularly.   They are incredibly delicious and delicate, but make sure that you use parchment paper are they will be a disaster.  

This recipe makes a ton since you use such little batter per cookie.  FYI, the batter melts like a liquid first in the oven then the “stuffs” spread out too.  Watch them carefully while the cook and leave lots of room for them to spread out (as you will notice in the picture, some of my first batch “merged” into single cookies).


Lace Cookies

2 sticks of butter

1 c. sugar

1 c. brown sugar

1 t. vanilla

2 eggs

2 c. rolled oats (finely chopped)

1 t. baking powder

1 c. finely chopped pecans



Mix ingredients in order.  Picture of batter below.



Drop a TINY bit onto cookie sheet lined with parchment paper — they really spread out as they bake.  Bake 6-10 minutes at 375*.  Remove sheet of parchment from baking sheet and cool.  Then remove cookies.  I like mine the most when they entire thing is darker brown — a few minutes before they’d burn.  They’re really crisp then, but also yummy chewier.