Favorite Recipes & Links
Desserts




Breakfast Sundae on Saturday Morning (or Anytime)
[This is a family original recipe]

4 Pancakes - warm or hot
1 lbs. Bacon - crumbled
Ice Cream - perhaps your favorite.
Maple syrup - warm or hot
Chopped nuts - optional

To assemble the Breakfast Sundae: Place 1 hot pancake on the plate. Put 1 to 2 scoops ice cream on top of pancake. Sprinkle crumbled bacon on top of the ice cream and pancake. Sprinkle chopped nuts on as well if desired. Pour hot maple syrup on top of the ice cream and fixings. You can personalize the sundae to whatever you desire by adding other condiments like fruit bits and granola or you can add yogurt instead of ice cream, no-sugar syrup instead of regular maple syrup and turkey bacon instead of pork bacon to make it more dietary. The mixture of sweet and salty is too good to be true! Eat! Serve anytime! Makes 4 servings.

Baking Mix Sugar Cookies

2 1/2 cups baking mix [Master Mix, Bisquick, Jiffy etc.]
2/3 cup sugar
1/3 cup milk
5 Tbsp. soft shortening
1 egg
1 tsp. vanilla

Preheat oven to 350.
Grease baking sheet.

Cream sugar, milk, shortening, egg and vanilla. Add baking mix. Beat until well blended. Drop by tablespoon onto prepared baking sheet. Bake 8-10 minutes. Remove cookies and sprinkle with sugar. Flavor Variations: Almond, orange, lemon etc. Other variations: Add nuts if desired or butter frosting or powder sugar topping or push a cherry into the top of the cookie or press a thumbprint and fill it with current or any other kind of desired jelly/preserves. There are so many things you can do with this simple recipe to make it your own. Yield: 3 Dozen.

Momma Johnson's Blondies [aka; Sailor's Special]
[This is a family original recipe]

Sift together:
2 1/2 cups of flour.
1 teaspoon baking soda.
1 teaspoon salt.

In another bowl, mix together:
1 cup butter, softened.
3/4 cup sugar.
3/4 cup brown sugar.
2 eggs.
1 10-12 oz pkg. milk chocolate chips.
1 teaspoon vanilla extract.
1 10 oz jar marascino cherries, drained and, each cherry sliced in half.
1 cup chopped walnuts.
1/4 cup shredded coconut.

Gradually add the dry ingredients, mixing it all together.

Bake in 15 X 10 inch greased and floured cake pan, in a preheated 350 degrees oven for 30 - 40 minutes. Until top is golden brown. [depending on oven - it can go as long as 50 minutes.]

Holiday variations: Use a pkg. of christmas almond, plain or peanut m&m's in place of the chocolate chips. You may also want to eliminate the walnuts when adding the almond or peanut m&m's.

This is an all time favorite for any who have tried it. It has been a special request of many U.S. Sailor's, thus the name; Momma Johnson's Blondies.

Butter Cream Frosting

3 tbsp. softened butter
1 c. powdered sugar
2-3 tbsp. milk
1/2 tsp. vanilla

In small bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat until smooth until a smooth spreading consistency is achieved. Blend in vanilla.

Variations: Lemon, orange, or almond flavoring. Chocolate add 1/4 c. unsweetened cocoa. Cream cheese substitute 3 tbsp. softened cream cheese for butter.

LEMON SPONGE CAKE

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 325F.

Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.

MARSHMALLOW FROSTING

2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar
1 tbsp. light corn syrup
1/3 c. water
1/4 lb. (about 16) marshmallows, quartered

Combine first 5 ingredients in top of double boiler. Place over boiling water and cook while beating with electric mixer or rotary beater, scraping bottom and sides of pan frequently.

When mixture stands in peaks, remove from heat and add marshmallows. Continue beating until frosting is thick enough to spread. Yield: frosting for two (8 or 9-inch) layers.