Charlotte's Cookbook and Recipes

Author: admin

  • Pecan Pralines

    Ingredients:

    2 cups sugar
    1 tsp. soda
    1 cup buttermilk
    1/4 tsp. salt
    2 Tbsp. butter
    2 1/2 cups pecan halves

    Instructions:

    In a large heavy saucepan, combine sugar, soda, buttermilk, and salt. Cook over high heat for 5 minutes or until candy thermometer reaches 210°F, stirring constantly and scraping the bottom of the pan. Add butter and pecans. Continue cooking, stirring constantly, until candy reaches 234°F. Remove from heat and cool slightly. Beat until thick and creamy. Drop by tablespoons onto waxed paper and cool. Makes 18 two-inch pralines.

    Notes:

    Servings Yield:

  • Toffee

    Ingredients:

    1 1/2 cups pecans
    2 cups sugar
    1 cup butter
    1/2 cup light cream
    1/2 cup light Karo syrup
    1/2 tsp. salt
    2 tsp. vanilla
    1 package chocolate chips, melted

    Instructions:

    Butter a 13 x 9-inch pan. Sprinkle 1/2 cup pecans over the bottom of the pan. Mix sugar, butter, cream, syrup, and salt in a large pan. Cook until hard-crack stage (300°F). Remove from heat; stir in vanilla. Pour into pan. Cool and remove from pan. Spread melted chocolate over toffee. Sprinkle remaining pecans over top. Cool and break into bite-size pieces.

    Notes:

    Servings Yield:

  • Fudge Supre Ie

    Ingredients:

    41/i cup white sugar
    l large can evaporated milk
    2 sticks oleo
    ( I8-oz.) chocolate chips
    1111 tsp. vanilla
    2 cup nuts

    Instructions:

    Bring sugar and milk to a boil and boil for 10 minutes. Have butter and chips in another pan. Add ugar and milk mixture to chips. Beat. Add vanilla and nuts. Cool.

    Notes:

    Servings Yield:

  • Chocolate Glazed Baileys Irish Cream Cheesecake Candy

    Ingredients:

    Crust:
    6 whole graham crackers
    1/4 cup butter melted (1⁄2 stick)

    Instructions:

    Preheat oven to 350°. Finely grind graham crackers in processor. Add butter and blend till combined. Press crust mixture onto bottom but not sides, of a 9″ diameter springfonn pan. Bake crust until golden brown, about 8 minutes. Transfer crust to rack. Maintain oven tern-perature.

    Notes:

    Servings Yield:

  • Carmiel Bars

    Ingredients:

    1 I package caramels
    7 Tbsp. cream
    1 tsp. water
    1 Tbsp. chopped pecans
    111? cup flour
    J/,. cup brown sugar
    Jh t p. soda
    111?cup oatmeal
    1 cup oleo
    11?tsp. salt

    Instructions:

    Melt together fi t 3ingredients and mix in pecan. Thoroughly combine all ingredients and pack 3/4- of mixture into cake pan 9 X 13 and bake 10 minutes. Pour caramel mixture on and add rest of dough. Bake 20 minutes at 350°.

    Notes:

    Servings Yield:

  • Sopaipilia Cheesecake Candy

    Ingredients:

    2 cans crescent rolls
    1 stick real butter
    8 oz. cream cheese
    1-1/2 tsp. vanilla
    2 c. sugar
    1 tsp. cinnamon

    Instructions:

    Spread one can of crescent rolls in bottom of 9 X 13 inch pan, for bottom crust Mix together cream cheese, 1/12 cup sugar, and vanilla. Spread this mixture onto the crescent roll layer. Now spread 2nd can of crescent rolls on top-as top crust. Pour I stick of melted butter evenly over top. Mix remaining 1/2 cup sugar and I t. cinnamon and sprinkle evenly over top. Bake at 350° for 30 minutes. Cut into 2″ squares.

    Notes:

    is_ recipe is also under a different section, but is one of such populanty It deserves to be mentioned more than once.

    Servings Yield:

  • Powderedsugarpound Cake

    Ingredients:

    3 c. flour
    4 eggs
    1 tsp. baking powder
    1 c. milk
    2 c. powdered sugar
    1 tsp. vanilla
    l c. margarine or butter
    1 tsp. lemon flavoring
    lillll[G!SI.

    Instructions:

    Mix sugar with softened butter or margarine. Add eggs and beat. Mix dry ingredients together and add alternately with mil. k and flavorings. Bake 325° for J-1/2 hours.

    Notes:

    Servings Yield:

  • rumcakey

    Ingredients:

    1 c. Crisco
    2 c. sugar
    1 c. buttermilk
    4 eggs, whole
    1 tsp. vanilla
    1 tsp. rom flavoring
    1⁄2 tsp. baking powder
    1⁄2 tsp. baking soda
    1⁄2tsp. salt
    3 c. flour
    Sauce for Rum Cake
    2c. sugar
    1 c. water
    3 T. butter
    1 tsp. rum flavoring

    Instructions:

    Cream sugar and Crisco; add eggs one at a time. Mix dry ingredients and add alternately with buttermilk and flavorings. Bake I hour at 350° in bundt pan; cool 10 minutes, remove and apply sauce. Mix in pan. Bring to boil (or do this in microwave); add butter and rum flavoring; pour over cake as soon as removed from pan.

    Notes:

    An old-timey recipe my mother used to make many years ago.

    Servings Yield:

  • Raspberry Cheese Coffee Cake

    Ingredients:

    l (3-oz.) package crea. m cheese, softened
    1⁄2 cup butter or margarine softened
    4 cups Bisquick
    2 Tbsp. milk (if needed)
    Glaze for raspberry cheese coffee cake
    3 Tbsp. milk
    1 tsp. vanilla
    2-3 cups po”‘dered sugar
    to asted almonds on top.

    Instructions:

    Mix all above together and pat or roll into 2 rectangles. On one rectangle, place at least 1/2 cup raspberry preserves, on other rectangle place at least 1/2 cup apricot preserves. Bake 375° for 20 min. Glaze with Part 2. Mix together. Pour over warm coffee cakes and serve. May place

    Notes:

    Tbsp. recipe came to me from my good friend, Doris MHJer. She is a wonderful artist and had taken a recipe of this down to Southwest Craft Center to share because others were really into saving calories and making exotic recipes, but Doris shared this because it tasted so good and had some calories that she and I loved!

    Servings Yield:

  • Raspberry Trifles Cake

    Ingredients:

    I (3-1/2-0. z.) package instant vanilla pudding mix
    2 cups fresh raspberries (2 cups individually frozen raspberries may be substituted)
    1/2 cup seedless raspberry jam
    1/1 (1031..-oz.) pound cake, cut into
    1/2″ cubes
    1⁄2 cup whipping cream
    1 Tbsp. sugar

    Instructions:

    Prepare pudding according to package directions. Stir together raspber-ries and jam. Spoon 1/ cup raspberry mixture into 4 martini glasses. Top with 1/ cup pudding. top with pound cake. Spoon remaining raspberry mixture over cake; top with remaining pudding. chill, if desired. Beat whipping cream and sugar at high speed with an electric mixer until soft peaks form. dollop on trifles. Yields 4 servings.

    Notes:

    Servings Yield:

    Yields 4 servings