Grandmother's archives

Bourbon Balls

1 stick butter, soft
1 box powdered sugar
1 cup nuts chopped fine
1/4 cup bourbon
pecan halves

Pour bourbon over nuts and let stand 24 hrs in covered container.  Mix everything together and let sit 8 hours.  Form balls on wax paper.  Put toothpicks in each and freeze.
Melt 1 1/2 pkgs. Baker's semi-sweet chocolate in double boiler.  Add 3 Tbs shaved paraffin wax.
Dip balls and remove toothpicks.  You can put a dollop of chocolate over toothpick hole and place a pecan half on top.  Put in refrigerator until set.

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Date Balls

1/2 cup butter, softened
1 cup sugar
1 10oz pkg chopped dates
1 egg, lightly beaten
1 cup chopped pecans, toasted
1 tsp. vanilla
4 cups Rice Krispies
powdered sugar

Combine first 4 ingredients in saucepan and cook over low heat 6-8 minutes, stirring constantly.  Add pecans and cook 10 minutes, stirring constantly.
Remove from heat, stir in vanilla, stir in cereal, and cool slightly.
Shape into balls and roll in powdered sugar.

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Layer Cake

3 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
4 eggs, room temperature
1 cup milk, room temp.

Preheat oven to 350 degrees.
Grease and flour two 9" cake pans.
Sift flour, baking powder, and salt; set aside.
In large bowl of stand mixer, cream sugar and butter for 6 minutes, scraping down sides of bowl.  Add flavorings and mix 30 seconds.  With mixer on low speed, add eggs, one at a time, until combined.  Add a third of flour mixture and alternate adding milk until all combined.  Pour into prepared pans.  Bake at 350 degrees for 30-35 min. or until done.

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Chocolate Icing

3 cups sugar
1 cup cream or evaporated milk
2 eggs
pinch of salt
1 tsp vanilla
4 squares unsweet chocolate
1 stick butter

Mix first 5 ingredients and cook over direct heat 7 minutes after it comes to a boil, stirring constantly.  Remove from heat.  Add chocolate and butter.  Beat until ready to spread.

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Fruitcake Cookies

Cream:  1 stick butter and 3/4 cup brown sugar
Add:  2 eggs + 1 1/2 tsp. milk + 1/2 cup whiskey
Sift and Add:  2 cups flour + 1/2 tsp. cinnamon + 1/2 tsp. cloves + 1/2 tsp. allspice + 1/2 tsp nutmeg + 1 1/2 tsp. baking soda
Over fruit, sprinkle 1/4 cup flour:  1 lb. cherries + 1 lb. pineapple + 1 lb. white raisins + 3 cups pecans
Mix all together.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 300 degrees for 20 min.

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Pound Cake

2 sticks butter. softened
2 cups sugar
5 eggs - room temperature
2 1/4 cups flour, sifted
1 tsp. lemon extract
1 tsp. vanilla

Heat oven to 325 degrees.
Grease and flour tube pan.
Cream butter and sugar for 6-8 minutes.  Add eggs and flour alternatively until combined.  Add flavorings.  Bake 1 hour or until done.

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Christmas Wreath Cookies

1 bag marshmallows
1 stick margarine
1 tsp. vanilla
green food coloring
3-4 cups Corn Flakes
red cinnamon candies

Melt marshmallows and margarine over low heat.  Add vanilla and a few drops of food coloring.  Mix in 3 to 4 cups Corn Flakes.  Drop onto wax paper in shape of holly wreaths.  Decorate with candies to look like holly berries.  Refrigerate.