I don’t recognize the handwriting on this recipe card so I’m not sure who to attribute this recipe to but nevertheless it sounds like a good one!
Chocolate Chip Cheesecake
Category: Dessert
Emma’s Cookies
Emma was a feisty little neighbor of Gramzie and Grampzie and an amazing baker. Here’s her recipe for (what I believe are) Hungarian Walnut Roll Cookies.
Editors note: The recipe card seemed to be missing a step or two. After a Google search I found a similar recipe and did my best to fill in the blanks.
Cookie base
2 sticks butter
1 8oz cream cheese
2 cups flour
For the filling
1 cup sugar
1 1/2 cup ground walnuts
Egg whites or milk – enough to create paste like dough
Mix together cookie base and rollout into rectangles. Cut dough into @ 2 inch by 3 inch squares. Fill squares with walnut mixture and fold closed. Dust with sugar (I just made that up but it sounds like a good idea.)
Bake at 350 for 20-25 minutes on a cookie sheet.
Chocolate Biscotti
A huge thank you to Vita Lovett for sharing her favorite chocolate biscotti recipe from The Times. Enjoy!
Homemade Pie Crust
This pie crust recipe is brought to us from the kitchen of Suzanne Arnold (amazing baker and friend of Joanna Sutter)….
Ingredients
- 2 cup Flour
- 1/2 t Salt
- 2/3 cup Crisco
- 1/4 cup water (COLD)
Directions
Mix salt and flour. Put 1/2 cup flour into small bowl, add water to make paste. Mix the remaining flour and Crisco. Add paste to dough.
Ali’s Heath Bar Brownies
Everybody loves Ali’s Heath Bar Brownies, especially Pa Sutter…
Ingredients
- 4 large eggs, room temperature
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces butter, melted and cooled at room temperature
- 1 1/4 cups cocoa, sifted
- 2 t vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- Mini Heath candy bars
Directions
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment beat the eggs at medium speed until fluffy and light yellow. Add both sugars, whisk well. Slowly add melted butter and vanilla. Whisk until combined. Then add the salt, flour and cocoa.
Pour half the batter into prepared pan, lay out as many Heath Bars as you would like on top of the batter, then cover with remaining batter, for extra credit add crushed Heath Bar on top, bake for 45 -60 minutes. Check the brownies with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, move to a rack to cool. Resist the temptation to cut into the brownies until mostly cool.
Chocolate Trifle
Jennifer and Gramie Sutter share the spotlight for this sweet little chocolate trifle number…
Ingredients
1 box of double chocolate cake mix
2 large boxes of chocolate instant pudding
2 tubs of extra creamy cool whip
1 bottle of Kaluha
1 bag of crushed heath bar topping
Directions
Bake cake in 9 x 13, following instructions on the box, cool. Make 2 boxes of chocolate instant pudding, following directions on the box cover and chill. Once cake has completely cooled crumble cake. In a trifle bowl add an @ 1/2″ layer of crumbled cake. Sprinkle less than 1/2 tsp of Kaluha over cake mixture. Next add a layer of chocolate pudding followed by the cool whip and sprinkle heath bar candy on top of cool whip. Repeat until bowl is full! Chill overnight.
Turtle Candies
Ingredients
- 4 cups pecan pieces
- 14 oz caramels (I used the bag of bits, no unwrapping!)
- 10 oz. chocolate chips
- Coarse salt for sprinkling
Directions
Preheat oven to 250°F. Lightly salt pecans and toast on baking sheet for about 25-30 minutes. While pecans are toasting, melt caramels according to package directions. I melted them in the microwave and it was just fine and dandy.
Mix toasted pecans into melted caramels. Slightly cool, so you can handle. Drop tablespoon size rounds onto buttered or lined baking sheet. If mixture begins to harden, reheat for a few seconds at a time in the microwave. Let cool.
Whoopie Pies
Joanne Covais’ recipe for chocolate Whoopie Pies…
Ingredients
- 6 T Crisco
- 1 Cup Sugar
- 1 egg
- 1 cup milk
- 1 tsp vanilla
- 2 cups flour
- 1 1/4 tsp soda
- 1 tsp salt
- 6 T cocoa
Directions
Cream Crisco, sugar, and egg together. Add milk and vanilla alternately with dry ingredients. Mix well. Drop 1 tsp on cookie sheet and bake at 350 for 8 – 10 minutes.
Filling
- 3/4 cup confectioners sugar
- 6 T marshmallow fluff
Add these ingredients into a mixing bowl and mix well. Spoon mixture between two cookies.
Snickerdoodle Cookies
We’re not sure if this is Gramzie’s or Gramie Sutter’s snickerdoodle recipe so we’ll give them both credit for these sweet little cookies…
Ingredients
- 1 cup butter (yes butter)
- 1 1/2 cups sugar
- 2 3/4 cups flour
- 2 eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Cinnamon and granulated sugar
Directions
Cream butter and sugar well. Add eggs and beat well. Add the flour, cream of tartar, baking soda and salt. Chill and form into small balls. Roll in a mixture of sugar and cinnamon. Bake at 375 for about 12 minutes.
Linzer Torte Cookies
Linzer Torte Cookies by Vita Marie Lovett
Makes: 4 doz or 48 cookies
Ingredients
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1 stick of butter (1/2 cup), softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 ½ cups flour
- ½ teaspoon baking powder
- 1/3 cup toasted almonds, chopped
- ¾ cup strawberry preserves (or any other flavor)
Almond Glaze
- ½ cup powdered sugar
- 1 teaspoon milk
- ¼ teaspoon almond extract
Directions
Preheat Oven: 350
Beat cream cheese, butter and granulated sugar in a large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs, set aside the egg white for later use. Add yolk, second whole egg, vanilla and almond extract to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended. A stiff dough will be formed.
With floured hands divide the dough into 4 equal pieces. Roll each piece into a 12×1-inch log, place 3” apart on a large baking sheet. Use the handle of a wooden spoon or fingers to make a depression down the length of each log, about ½” wide and ½” deep.
Beat the reserved egg white with fork; brush over the dough. Sprinkle with toasted almonds. Fill the depressions with preserves using about 3 tablespoons per log.
Bake 20-25 minutes until edges are lightly browned. Transfer to wire racks and cool.
When cooled completely drizzle almond glaze on top of cookies.
Almond Glaze
Stir together powdered sugar, milk, and almond extract in a small bowl. Add additional
milk if needed to make a glaze consistency.
Sutter Family Cookbook 