Recipes from Home
Contributor: Beth Sibbett 2002 Cowley Cookbook This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with …
Contributor: Beth Sibbett 2002 Cowley Cookbook Crust 2 cups freshly-ground whole wheat flour 2/3 cup shortening 1/3 cup water Makes enough dough for two crusts; roll out and put into two pie pans. Pie Filling: 2 cups pumpkin ¾ tsp salt (I omit) 1 2/3 …
Contributor: Beth Sibbett
2002 Cowley Cookbook
½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.
Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
Prepare cream layer and spread over top of cake:
Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.
Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.
With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.
Cover and refrigerate leftover dessert. Makes 10-12 servings.
Contributor: Beth Sibbett 2002 Cowley Cookbook Sift together: 4 cups flour 1 1/2 tsp salt 2 tsp soda 2 tsp each of cinnamon and ginger 1/2 tsp cloves Melt 1 cup shortening in saucepan large enough for mixing cookies. Stir in: 1 1/4 cups molasses, …