Recipes

[lynnie61]

@on the bay . My mother called these butter balls.  I rarely bake, but my sister still makes them at Christmas.  Melt in your mouth, and bite size.  Yum.  Now I have to see if the recipe is the same.  I want to say we used walnuts, not pecans.  

[CrazyKittyLvr2]

@walker  Oh, those pecan cookies.  I worked with a young woman years ago and her Mom started baking in October for the holidays.

About the second week of Dec. Mom Smith would bring in a large tray of cookies for the office.  She always had those the Pecan cookies along with 6 or 7 different kinds.

She is one of the nicest people I have ever met.  In her  90s now.

Thanks for reminding me of those cookies.

[Mom2Dogs]

@on the bay Russian Tea Cakes.... one of my favorite cookies.  I try to make them only once a year...cause I could eat the entire batch all by my self.  They are so good!

[on the bay]

@Mom2Dogs -

I could too!

[walker]

DITTO!  I think I have to make those cookies this year...early December!!  😀

[Zhills]

Mama made lots of Fruit Cocktail Cakes.

Grandma's Fruit Cocktail Cake

Ingredients

Cake:

• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 large eggs lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 can (16-ounce) fruit cocktail with syrup undrained (extra cherries)

Topping:

• 1/2 cup butter
• 1/2 cup brown sugar firmly packed
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup pecans chopped

Instructions

Cake:

            Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.

In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Topping:

           Meanwhile, make the topping by combining all the ingredients in a saucepan bring to a boil over medium heat. Continue to boil, stirring constantly,  for 2             minutes. Pour over hot cake and smooth evenly with an offset spatula. 

[Desert Lily]

A co-worker in the late 1980's gave me a recipe for Secret Kiss Cookies.

It's the same recipe as the Russian Tea Cookies

-Except: Eliminate the nuts

              Add 1  and 1/2 teaspoons baking powder

              Add 1/2 teaspoon salt

              Add 12 oz. package of Hershey Kisses

After mixing the dough, refrigerate it for 1-2 hours before wrapping each kiss inside dough to make small rounds and baking. When cool, sprinkle or roll with confectioner's sugar.

I've made them every year at the holidays. The baking powder lightened the cookie. Sometimes I've added red or green food coloring to the dough (or split it in half for red & green) to make them look more festive.