Chocolate Cupcakes with Coconut Filling

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Chocolate Cupcakes with Coconut Filling

Course: Dessert
Author: R.L.

Ingredients

  • Filling:
  • 8- oz package cream cheese softened
  • 1/3 C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • 1/8 tsp. almond extract optional
  • Chocolate batter:
  • 1 1/2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1/4 C. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. water
  • 1/3 C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees and line muffin tins with paper cups.
  • To make filling: Beat together cream cheese and sugar.
  • When smooth, beat in egg.
  • Stir in coconut and almond extract (if using). Set aside.
  • Leftover filling can be refrigerated at least 1 week (for another batch later).
  • To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  • Add water, vegetable oil, white vinegar and vanilla extract.
  • Fill paper cups a little less than half full.
  • Top again with a spoonful of chocolate batter.
  • Bake 25 minutes, or until done.
  • Sift powdered sugar on tops.
  • Makes 18 cupcakes.

 

Blueberry Ricotta Squares

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Blueberry Ricotta Squares

Course: Dessert
Author: R.L.

Ingredients

  • Part 1:
  • 1 C. flour
  • 3/4 C. sugar
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 C. milk
  • 1/4 C. shortening
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/2 C. blueberries
  • Part 2:
  • 2 eggs
  • 1 1/4 C. ricotta cheese
  • 1 1/4 C. sugar
  • 1/4 tsp. vanilla

Instructions

  • Part 1: In a small mixer bowl, combine flour, 3/4 C. sugar, baking powder and salt.
  • Add milk, shortening, the 1 egg and vanilla.
  • Beat with mixer on low speed until combined.
  • Beat on medium speed for 1 minute.
  • Pour batter into greased 9x9x2 pan. Spread evenly.
  • Sprinkle 1 1/2 cups blueberries over batter.
  • Part 2: In a medium mixing bowl, lightly beat eggs with a fork.
  • Add ricotta cheese, sugar and vanilla. Beat until combined.
  • Spoon ricotta mixture over blueberries and spread evenly.
  • Bake in 350 degree oven
  • Time: 55-60 minutes or until lightly golden and knife inserted near center comes out clean.
  • Cool, cut into squares. Refrigerate.

 

Lemon Squares

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Lemon Squares

Cook Time25 minutes
Total Time25 minutes
Course: Dessert
Author: R.L.

Ingredients

  • 1 C. flour
  • 1/2 C. butter softened
  • 1/4 C. confectioners sugar
  • 2 eggs
  • 1 C. granulated sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsp. lemon juice

Instructions

  • Heat oven to 350F.
  • Mix together the butter, flour and confectioners sugar.
  • Press mixture in an ungreased 8X8X2 pan building up a 1/2 inch edge.
  • Bake for 20 minutes.
  • Beat remaining ingredients until light and fluffy.
  • Pour mixture over hot crust.
  • Bake for an additional 25 minutes.
  • Cool and cut into squares.

 

Chocolate Drop Cookies

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Chocolate Drop Cookies

Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Author: R.L.

Ingredients

  • 1/2 C. butter
  • 1 C. sugar
  • 1 egg
  • 3/4 C. buttermilk
  • 1 tsp. vanilla
  • 2 C. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. cocoa unsweetened
  • 1 C. chopped walnuts optional
  • chocolate chips optional

Instructions

  • Cream butter and sugar together and beat in the egg.
  • Stir in buttermilk and vanilla.
  • In a separate bowl, combine all of the dry ingredients.
  • Combine dry and wet mixture and add walnuts and chocolate chips.
  • Chill for an hour.
  • Drop by teaspoons onto a lightly greased baking sheet about 2 inches apart.
  • Bake at 350 for 8-10 minutes or until imprint remains when lightly touched.
  • Makes 3-4 dozen cookies.

 

Oatmeal Drop Cookies

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Oatmeal Drop Cookies

Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Author: R. L.

Ingredients

  • 1/2 C. shortening
  • 1 1/4 C. sugar
  • 2 eggs
  • 1/3 C. molasses
  • 1 3/4 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 C. rolled oats
  • 1/2 C. chopped nuts
  • 1 C. raisins

Instructions

  • Heat oven to 400F.
  • Mix shortening, sugar, eggs and molasses thoroughly.
  • Mix together dry ingredients and blend into wet mixture.
  • Stir in oats, nuts and raisins.
  • Drop dough by rounded teaspoons about 2 inches apart on a lightly greased baking sheet.
  • Bake 8-10 minutes or until lightly browned.
  • Makes 6 dozen cookies.

 

Russian Teacakes

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Russian Teacakes

Cook Time12 minutes
Total Time12 minutes
Course: Dessert
Author: R. L.

Ingredients

  • 1 cup butter do not use margarine
  • 1/2 C. powdered sugar
  • 1 tsp. vanilla
  • 2 1/4 C. flour
  • 1/4 tsp. salt
  • 3/4 C. chopped nuts

Instructions

  • Mix butter, sugar and vanilla thoroughly.
  • Stir flour and salt together and blend into the butter mixture.
  • Mix in nuts.
  • Chill the dough.
  • Heat the oven to 400F.
  • Roll dough into 1 inch balls.
  • Place on ungreased baking sheet.
  • Bake for 10-12 minutes or until set but not browned.
  • While still warm, roll in powdered sugar.
  • Cool and roll in powdered sugar for a second time.

 

Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

Cook Time12 minutes
Total Time12 minutes
Course: Dessert
Author: R. Luft

Ingredients

  • 1/2 C. vegetable oil
  • 4 squares unsweetened chocolate melted
  • 2 C. granulated sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. confectioners sugar

Instructions

  • Mix oil, chocolate and granulated sugar together.
  • Blend in one egg at a time until well mixed.
  • Add vanilla.
  • Sift flour, baking powder and salt into mixture.
  • Chill for several hours or overnight.
  • Preheat oven to 350F.
  • Drop teaspoons of dough into confectioners sugar and roll in the sugar.
  • shape dough into balls and place about 2 inches apart on a greased baking sheet.
  • Bake for 10-12 minutes. Do not over bake.
  • Makes about 6 doz. cookies.

 

Orange Drop Cookies

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Orange Drop Cookies

Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Author: R. Luft

Ingredients

  • 2/3 C. shortening
  • 3/4 C. sugar
  • 1 egg
  • 1/2 C. undiluted frozen orange juice concentrate thawed
  • 2 tbsp. grated orange rind
  • 2 C. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  • Heat oven to 400F.
  • Mix shortening, sugar and egg thoroughly.
  • Stir in orange juice and rind.
  • Stir dry ingredients together and blend in.
  • Drop rounded teaspoons of dough about 2 inches apart on an ungreased baking sheet.
  • Bake for 8-10 minutes or until edges begin to brown.
  • Frost with icing.
  • to make the orange butter icing, combine 2 1/2 tbsp. softened butter, 1 1/2 C. powdered sugar and 2 tbsp. orange juice.