Archive for the ‘Mama Kay’ Category

Orange Walnut Biscotti

August 6, 2009

Mama Kay and her dear friend, Polly Moore, perfected this recipe in the 1990s in Seguin.

Mix together dry ingredients:

3+ 2/3 c. flour

1 + 1/3 c. sugar

1 t. baking powder

¼ t. baking soda

1 c. chopped walnuts

Orange rind zest (avoid the white—it’s bitter)—Use two small or one

large orange

Zest of ½ lemon

Add wet ingredients previously mixed together:

2 eggs = 1 egg yolk  (Save the white for wash later)

3 t. orange extract

1 stick melted butter

Knead dough with hands. (If dough is too dry, add OJ or cream to moisten a bit.) Divide into two balls and shape into logs.  Place on parchment paper on cookie sheet.  Brush with egg white. Bake 350 degrees 30-35 minutes.  COOL.

Slice baked dough on diagonal. Place slices standing up on cookie sheet.

Bake at 350 degrees for additional 7 minutes.

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Meme’s Tea Cookies

August 6, 2009

Meme would let her granddaughters  (the four Keehn girls plus Cornelia) do the thumb-punching.

½ c. butter, softened

½ c. powdered sugar

1 egg, separated

¼ c. orange marmalade

1 c. unsifted flour

1 c. chopped walnuts

Additional marmalade or raspberry jam

Cream butter and sugar.  Beat in egg yolk.  Add flour.  Beat at low speed until smooth. Cover and chill dough.

Beat egg white with folk in a small bowl.  With floured hands shape dough into  ¾” balls.  Dip each dough ball into beaten egg white, then into chopped nuts.  Place 2” apart on ungreased cookie sheet.  Flatten with glass bottom to ¼” thickness.   Indent center of each with thumb.  Bake at 350 degrees for 10-12 minutes.  Cook on rack.   When cool, fill in each cookie center with marmalade or jam.

Argyle Cookies

August 6, 2009

These were elegant cookies from Argyle Hotel in San Antonio.  Meme served them to Bridge Club friends at the Hacienda.  Mama Kay loved them.

1 lb. butter

1 c. sugar

Zest of lemon and juice of ½ lemon

6 c. flour, sifted with ½ t. baking powder

2 eggs

Toasted sliced almonds

Cream butter and sugar. Add eggs, one at a time.  Add lemon juice and zest.

Add flour mix.  Shape dough into a roll.  Cover in waxed paper or Saran wrap and chill overnight.  To bake:  Slice thin. Dip egg white and sprinkle on top with sugar and toasted chopped almonds.  Bake at 325 degrees until lightly browned.

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.

Omi Da’s Lemon Pound Cake

August 6, 2009

This was a favorite of Mama Kay’s “prayer group” of friends from St. Andrew’s Episcopal Church, Seguin.

1 package Lemon Velvet cake mix, sifted with 1 small package lemon jello

¾ c. apricot nectar

½ c. vegetable oil

Mix these three ingredients together well.

Add 4 eggs, one at a time.  Add 1 t. vanilla.

Bake in ring mold.  While cake is still hot, add GLAZE of grated lemon rind, fresh lemon juice and powdered sugar.

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.

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).

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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.

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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. 

Enjoy!!