Charlotte's Cookbook and Recipes

Author: admin

  • Bufier Fudge Fingers

    Ingredients:

    2/3 cup butter (no substitutes)
    4 (I-oz.) squares unsweetened chocolate
    4 eggs
    1 tsp. salt
    2 cups sugar
    1/2 cups all-purpose flour
    1 tsp. baking powder
    1 cup chopped pecans

    Instructions:

    In a microwave or double boiler, melt butter and chocolate; cool for IO minutes In mixing bowl, beat eggs and salt until foamy. Gradually add sugar, mix well. Stir in chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture. Stir in pecans. Pour into a greased 15 X JO X 1″ baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. Add frosting.

    Notes:

    Servings Yield:

  • Creai Iy Cj Rfu Iels Candy

    Ingredients:

    1 cup sugar
    1 cup dark corn syrup
    1 cup butter or margarine
    1 (14-oz.) can swedened
    conden.4ied milk
    1 t p. vanilla extract

    Instructions:

    Line an 8″ square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil !, lowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook unti1 candy thermometer reads 238° (soft-ball siage), stirring constantly. Remove from the heat and tir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into I” squares. Wrap individually in waxed paper, twi t ends. Yields 64 pieces.

    Notes:

    These are so much better than store bought caramels that there is no comparison. I found this recipe in a newspaper years ago and make these not only at Christmas, but year ’round. These soft buttery caramels are a definite hit with e-. eryone.

    Servings Yield:

    Yields 64 pieces

  • Tiibs Leche Cake

    Ingredients:

    1 cup all-purpose flour
    S eggs separ-. ited
    1/21 cup milk
    1 tsp. vanilla extrdct
    I’h tsp. baking po” der
    1/2, tsp. cream or tartar

    Instructions:

    Beal 1/2ac. ugar and the egg yolks until light and fluffy. Stir in mil vanilla extract, flour and baking powder. Beat the egg “hites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/2ac. ugar and continue beating until the “hite are gl sy and finn. Gently fold the whites into the )Olk mixture. Spoon this batter into a 9 X 13” buttered baking di h. Preheat O -en to 3500; bake th ! cake 30-40 minutes or until it feds finn and te ts done. Let the cake cool completdy and unmold onto large. p platter. Let cool for 2 hours. Piere ! the cake all over with a fork. P pare $yrup.

    Notes:

    Servings Yield:

  • Zucchini Chocolate Chip Cake

    Ingredients:

    1/2 cups sugar
    2 cups flour
    1/2 tsp. baking powder
    1 tsp. soda
    1 cup vegetable or canola oil
    1 tsp. vanilla
    2 zucchini, grated
    1/2 tsp. ground cinnamon
    1/2 cup chocolate chips
    1/3 cup walnuts, chopped
    1/2 cup cocoa
    2 eggs, beaten
    1/2 cup buttermilk

    Instructions:

    Combine dry ingredients. In a large bowl, combine remaining ingredients and mix well. Add dry ingredients and stir until blended. Pour into a greased and floured Bundt pan. Bake at 350°F for 45 minutes.

    Notes:

    Servings Yield:

  • Divinfiy Witii Nlits Candy

    Ingredients:

    4 cup sugar
    1 cup light corn syrup
    4 egg wbites
    1⁄2 cup butter
    1 cup water
    1/11tsp. salt
    1 tsp. vanilla
    1 cup chopped nuts

    Instructions:

    Combine first four ingredients in a saucepan and heat to hard ball stage without stirring. In meantime, beat egg whites until light. Pour syrup slowly ov. er egg whites, beating constantly. continue to heat until mix-ture holds its shape and looses its gloss. Then add butter, vanilla and nuts; continue beating for a few minutes and tum out inoblong buttered pan or drop by teaspoon onto waxed paper. Makes about 2 1/2 lbs.

    Notes:

    Servings Yield:

    Makes about 2 1/2 lbs

  • Date Nut Log Candy

    Ingredients:

    40 grahum cracker squa
    finely crushed, dil’ided
    24 large marshmallo” s, snippt!d
    8 oz. dates, chop
    2 cups choppro “alouts
    11/ cups heavy cream
    ‘hip crea optional
    377 t

    Instructions:

    In bowl, combine 2 cups of graham cracker crumb ma. r. Jlmallow dntes and walnuts. Stir in cream; mix thoroughly. Sha into a 1-i X 3” log. Roll in remaining crumbs. Vmp tightly in plastic wrnp or foil. Refrigerate at kast 6 hours or ovemight. Slice; garnish with whipP’,,-d cream. Yields l0-12 servings.

    Notes:

    Servings Yield:

    Yields l0-12 servings

  • Snowflake Cake

    Ingredients:

    2 eggs, plus
    4 egg yolks
    J1/1 c. sugar
    1 c. milk
    1/2 c. butter or margarine
    1/2? c. all-purpose flour
    I T. baking powder
    1 tsp. vanilla extract
    1/2?c. choppro nuts, optional
    5 minutes. In
    a saucepan, heat milk and butter until buller melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in auts if desired. Pour into three greased
    9 inch round baking pans. Bake at
    3500 for
    15-18 minutes or until cakes test done. Cool in pans
    10 minutes fore removing to
    a wire rjck to cool completely.

    Instructions:

    In mixing bowl, beat eggs, yolks and sugar until light and fluffy, about

    Notes:

    Servings Yield:

  • Divintiy Candy

    Ingredients:

    1/2. cup. sugar
    1/2 cup white corn syrup
    1⁄2 cup water
    2 egg whites beaten stiff vanilla

    Instructions:

    Mix sugar, syrup and water. Cook until soft ball stage. Pour hot mixture over beaten whites. Beat until it holds shape. Add vanilla. Spoon on wax paper.

    Notes:

    I wish that you could’ve seen my grandmother’s divinity. Sh. e made it just perfect and loved to serve it in a glass bowl I remember like it was yesterday.

    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

  • Bufler Fudge Fingers

    Ingredients:

    2/3 cup butter (no substitutes)
    4 (I-oz.) squares unsweetened chocolate
    4 eggs
    1 tsp. salt
    2 cups sugar
    11⁄2 cups all purpose flour
    1 tsp. baking powder
    1 cup chopped pecans

    Instructions:

    In a microwave or double boiler, melt butter and chocolate; cool for 10 minutes In mixing bowl, beat eggs and salt until foamy. GraduaUy add sugar; mix well. Stir in chocolate mixture. Combine flour and baking powder, gradually add to chocolate mixture. Stir. in pecans. Pour into. a greased 15 X 10 X I” baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out cJean. Cool. Add frosting.

    Notes:

    Servings Yield: