Table of Contents:
Wash-Day Cobbler
Black Bottom Cupcakes
Spiced Butter Cookies
Rhubarb Strawberry Pie
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Wash-Day Cobbler
1 stick margarine
1 16oz. can fruit (your choice) *
1 C. flour
1 C. sugar
1 C. milk
2 t. baking powder
Dash of salt
1/4 C. sugar
Preheat oven to 400 degrees. In a 2 quart casserole dish ( or 8 inch
baking dish ) melt margarine, just put it in the oven. In a medium
saucepan over medium heat, cook fruit until boiling, set aside. In a
medium mixing bowl, combine flour, 1 C. sugar, milk, baking powder, and
salt. Pour batter over melted butter. Add hot fruit,
DO NOT STIR. Sprinkle 1/4 C. sugar over entire cake. Bake for 25 to 30
minutes. Serve warm with ice cream. Makes 4 to 6 servings.
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BLACK BOTTOM CUPCAKES
Part One-
1 8 oz. package of cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1 c. semi-sweet chocolate morsels
Part Two-
1 1/2 c. sifted flour
1 c. sugar
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt
1 c. water (milk)
1/3 c. cooking oil
1 tbsp. vinegar
1 tsp. vanilla
Combine ingredients of Part of One, beat well. Stir in chocolate chips
and set aside. Mix dry ingredients of Part Two together and add
liquids. Beat well. Fill cupcake papers 1/3 full with batter. Top
each one with a heaping teaspoonful of the cream cheese mixture.
(Sprinkle with chopped nuts, if desired.) Bake 25 - 30 minutes at 350
degrees until tops of cupcakes are firm to touch and cream cheese
topping starts to turn very light tan. Makes 2 dozen. Double the batch
and freeze half for the next time.
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Makes about 4
dozen
Spiced Butter Cookies
1 cup (2 sticks) softened butter
1 cup sugar
pinch salt
1 egg
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp ground nutmeg
2 cups flour
Beat butter, sugar,salt, vanilla,cinnamon and nutmeg in large bowl with
electric mixer on medium speed until light and fluffy. Gradually stir
in flour until well mixed. Refrigerate one hour
preheat oven to 350F. Shape dough into 1-inch balls. Place on
ungreased baking sheets. Flatten with a fork.
Bake 12 minutes or until lightly browned around edges. Cool on baking
sheets one minute. Remove to wire racks and cool completely. Store in
an airtight container.
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Rhubarb Strawberry Pie
1 pint strawberries, sliced
1 1/4 C. sugar
1 9-in. double pie crust
2 C. raw rhubarb, sliced
2 Tbsp. flour
Toss strawberries and rhubarb lightly with sugar and flour.
Pour into pie shell and cover with top crust.
Prick crust to allow steam to escape.
Preheat oven to 375 degrees.
Bake 50 minutes.
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