chocolate jumbo

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup white sugar
• 1 cup molasses
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 pinch salt
• 1/2 cup hot water
• 48 walnut halves

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream shortening and sugar together. add egg and molasses, mix well.
• sift together dry ingredients, add to shortening mixture, alternating with hot water. mix well.
• drop by rounded teaspoons ungreased cookie sheet. bake 8-10 minutes. remove from cookie sheet, cool. frost with butter frosting and top each cookie with a walnut.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

apricot fruitcake

Ingredients

• Servings: 2
• 1 cup dried apricots
• 1 cup water
• 3/4 cup butter
• 1 cup white sugar
• 4 eggs
• 1 cup golden raisins
• 1 pound red and green candied cherries
• 6 candied pineapple slices
• 1 pound dried mixed fruit
• 2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup apricot nectar
• 1 cup chopped walnuts

Recipe

• preheat oven to 275 degrees f (135 degrees c). grease two 9 inch tube pans.
• in a saucepan over medium heat cook apricots in the water until they are mushy. press them through a sieve and let them cool.
• separate the eggs. beat the egg yolks until lemony colored. then beat the egg whites until stiff peaks are formed. set aside.
• cream the butter or margarine and sugar together. add the beaten egg yolks and the apricots, and mix thoroughly.
• combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
• combine the remaining flour, baking soda, and salt. add this flour mixture alternately to the creamed mixture with the apricot juice. blend this batter into the mixed fruits. add the chopped pecans or walnuts and fold in the beaten egg whites. turn the batter into the prepared pans.
• bake at 275 degrees f (135 degrees c) for 2 hours. garnish cakes with candied pineapples and cherries. makes about 24 servings.

black walnut cookies

Ingredients

• Servings: 48
• 1 cup butter
• 1 cup sifted confectioners' sugar
• 3 tablespoons
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped black walnuts
• 1/8 cup confectioners' sugar

Recipe

• cream butter and 1 cup confectioners sugar until fluffy. stir in and vanilla. add flour, salt and nuts. mix well.
• shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• bake at 325 degrees f (165 degrees c) for 20 minutes, or until lightly browned. sprinkle confectioner sugar over cookies.

Anisette Cookies I

Ingredients

• Servings: 4
• 7 eggs
• 2 cups white sugar
• 1/2 cup vegetable oil
• 3/4 cup orange juice
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 5 teaspoons baking powder
• 7 cups sifted all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs. blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• sift the flour with the sugar and baking powder. add the flour mixture to the egg mixture. the dough will probably be sticky. add additional flour until dough no longer sticks to your hands and can rolled.
• pull off a piece of dough about the size of a walnut. roll it into a rope and shape it into a knot. place finished knots 2 inches apart on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes. bottoms should slightly brown. cool cookies on a wire rack. if desired ice with confectioner's sugar icing.

Tri-level Brownies

Ingredients

• Servings: 16
• 1 cup quick cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon baking soda
• 6 tablespoons butter, melted
• 3/4 cup white sugar
• 1/4 cup butter, melted
• 1 (1 ounce) square unsweetened chocolate, melted
• 1 egg
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 2 tablespoons butter
• 1 (1 ounce) square unsweetened chocolate
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f(175 degrees c). lightly grease an 11 x 7 1/2 inch baking pan.
• in a medium bowl, stir together quick cooking oats, 1/2 cup flour, brown sugar, and baking soda. stir melted butter into dry ingredients.
• pat evenly into the bottom of baking pan and bake in preheated oven for 10 minutes.
• for the middle layer, cream together white sugar, butter, and 1 ounce of melted unsweetened chocolate. add the egg to this mixture and cream well.
• in a medium bowl, stir together 2/3 cup of flour, baking powder, and salt. add dry ingredients to chocolate mixture alternately with a mixture of the milk and vanilla. mix after each addition. fold in the walnuts and spread evenly over baked layer.
• bake for 25 minutes more at 350 degrees f (175 degrees c ) then cool.
• for frosting, melt together 2 tablespoons of butter and 1 ounce of unsweetened chocolate over medium heat. remove from heat, and stir in 1 1/2 cups of confectioners sugar. add vanilla last. stir until frosting is smooth and pourable. drizzle over the tops of the brownies for an elegant finish.