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Sweets

Picked from the Tree: Zucchini Bread

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  

’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

Zucchini Bread Recipe

My mom was an avid gardener.  One thing that we always had in our garden was zucchini.  If you’ve ever grown zucchini you probably know that a plant will produce a lot of squash.  So with our 4 or 5 plants we would grow way more than we could eat, but my mom never let it go to waste.

She would grate it up and freeze it in quart ziplocks.  2 cups of shredded zucchini in each one.  That way all year long we could have delicious and warm zucchini bread; my very favorite kind.

Zucchini Bread

Ingredients

  • 3 eggs
  • 1 c oil
  • 2 c sugar
  • 2 c grated zucchini
  • 3 c flour
  • 3 t cinnamon
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 2 t vanilla
  • Optional: nuts & raisins

Instructions

  1. Cream eggs, oil, sugar & zucchini.
  2. Sift dry ingredients and add to above mixture.
  3. Add vanilla, nuts & raisins.
  4. Pour into 2 greased loaf pans.
  5. Bake at 350* for 1 hour.
http://missy-dear.com/2014/09/picked-tree-zucchini-bread/

Picked from the Tree: Angel Food Cake

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

angel food cake 6

Growing up we had an angel food cake with basically every family get together.  If the family was getting together angel food cake with fruit  was pretty much a givin’.  Usually the fruit in the Spring/Summer was fresh strawberries, and in the winter it was peaches from our backyard that had been frozen.  The peaches were the best when they weren’t fully thawed yet, not sure why, but it was heaven.

angel food cake 5

Sometimes my grandma would share stories about her time growing up in rural Ohio near the end of the depression (I loved those stories because she was a little bit of a tom boy like me.  In fact she was on the first women’s high school basketball team to win the state championship. So cool.).  One of my favorite stories though is about how she helped her mom to support their family through the toughest times of the depression.

My great-grandpa was a farm equipment mechanic and even when people couldn’t pay him he would still fix their equipment for them.  Sometimes they would trade, but most of the time they worked on credit he knew he would never see.  Grandma always told me it was because he didn’t feel that he had the right NOT to help someone harvest their livelihood, even if they couldn’t help him with his.  So my great-grandma and grandma would help out where they could to raise a little money.  They would go door to door selling fresh eggs, dressed chickens and angel food cakes.  She once told me that it took her years, almost until she was an adult, to realize that the people they were selling these things to didn’t really need to buy them – they raised their own chickens and eggs – but back then people would do whatever little thing they could to help.  I’ve always loved that story.

So, here is my angel food cake recipe in memory of my grandma.

angel food cake 3

Angel Food Cake

Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup minus 2 tbsp flour + 2 tbsp corn starch
  • 12 egg whites
  • 1 1/2 tsp cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 375* with rack in lowest position
  2. Mix powdered sugar and flour/corn starch mixture and set aside.
  3. Beat egg whites and cream of tartar until foamy.
  4. Beat in granulated sugar 2 tbsp at a time adding vanilla and salt at the end.
  5. Continue beating until stiff and glossy meringue forms.
  6. Sprinkle the sugar/flour mixture 1/4 cup at a time over meringue. Fold in just until the sugar/flour mixture disappears.
  7. Pour batter into an UNgreased angle food cake pan, running a knife through to release any air pockets.
  8. Bake 30-35 minutes or until the cracks feel dry.
  9. Immediately turn pan upside-down over a heat proof bottle (I use a glass coke or rootbeer bottle). Let cool, hanging, for 2 hours.
http://missy-dear.com/2014/05/picked-tree-angel-food-cake/

Picked from the Tree: Chocolate Oatmeal No Bake Cookies

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

chocolate-oatmeal-no-bake-cookies

These little cookies been a family favorite for as long as I remember.  Whenever I’m craving some chocolate and have none on hand, this is where I turn.  I may not have a bag of M&M’s handy, but I always have oatmeal and baking cocoa in the cupboard.  I’ve never posted them before, although I make them almost weekly, because they’re not the most attractive of desserts (in fact, we called them ‘gorilla poops’ growing up) but once I made them today I thought, “Who cares? They still taste amazing.”

no-bake-oatmeal-cookies

So, here you have it.  My families version of these fairly common, extremely delicious cookies.

Chocolate Oatmeal No Bake Cookies

Ingredients

  • 2 c sugar
  • 1/2 c milk
  • 1 cube butter
  • 3 tbsp cocoa
  • 1/2 tsp vanilla
  • 3 c oatmeal
  • big 'ole scoop of peanut butter

Instructions

  1. Boil sugar, milk, cocoa, vanilla and butter for 2-5 minutes while stirring constantly.
  2. Add the oatmeal and peanut butter.
  3. Spoon onto wax or parchment paper.
  4. Let sit until firm.
http://missy-dear.com/2014/04/picked-tree-chocolate-oatmeal-bake-cookies/

Easter Window Pane Cookies

easter-window-pane-cookies

My church had an activity for the women a few weeks ago.  It was a service auction.  We were all encouraged to bring some sort of service that could be traded from woman to woman in a game similar to the White Elephant game.

I decided to donate a treat for Family Home Evening (a night we set apart for a church lesson and games with our family) every Monday for the month of March.  I was so excited for the first treat because I’ve been wanting to try these fun Window Pane Cookies for a long time.

It did take me three tries to get the pane to come out right and then not break it while removing it from the cookie sheet, but it was worth it.  I’ve heard the family loved them and the kids around here sure did.

Bunny Window Pane Cookies

Easter Window Pane Cookies

Ingredients

  • 1 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/3 tsp salt
  • 2 1/2 cups flour
  • hard candies - I used Sour Jolly Ranchers

Instructions

  1. Cream the butter and sugar.
  2. Beat in egg, vanilla and salt.
  3. Gradually add in the flour.
  4. Chill the dough for at least one hour. Overnight is ideal.
  5. Roll out then cut your dough with a large cookie cutter. Transfer to baking sheet either buttered or lined with foil and sprayed with a cooking spray.
  6. Now cut out the centers with a smaller cookie cutter.
  7. Set a hard candy in the center of the hole.
  8. Bake in 350 degree oven for 8-10 minutes or until the edges are golden brown and the candy has melted.
http://missy-dear.com/2014/03/easter-window-pane-cookies/

Window Pane Cookies

Picked From The Tree: Lorie’s Chocolate Chip Cookies

I come from a long line of divine cooks.  Their recipes were written on hundreds of little cards and shared. Eventually some of those cards were passed on to me.  Every once in a while I like to pull one of those recipes from my ‘family tree’ and get all nostalgic.  ’Picked from the Tree’ is a series where I document those recipes from my family tree and maybe share a memory or two.

Lorie's Chocolate Chip Cookies Recipe

A few Christmases ago we were visiting my sister.  One night my sister wanted to make some chocolate chip cookies but wasn’t too keen on her current go to recipe.  So we called my husbands mom who has, in my opinion, the best recipe out there and got the recipe from her.

Since then my sisters family have made them so often the original paper they wrote the recipe on has become unusable and they’ve moved onto their second photocopy of it.  It really is that good.

Chocolate Chip Cookies

Lorie’s Chocolate Chip Cookies

1 cup butter or shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1 1/2 tsp salt
1 tsp baking soda
2 1/2 cup flour
oatmeal; 1 cup if used butter or 1/2 cup if used shortening
16 oz Chocolate Chips

Mix first 5 ingredients.  Blend in salt & baking soda.  Then add flour, oatmeal and finally chocolate chips.

Bake at 375* for 8-10 minutes.

Lorie's Cookies

This post may also be linked up to some of these parties.

Crinkle Cookies {recipe}

In Kindergarten we had a snack everyday.  More often then not, it would be a chocolate crinkle cookie and a milk box.  I loved them! Sometimes I think about them and wish I could have another.  Although this recipe is delicious and I will totally be making them again, they’re just not the same.  Oh well, that just means I can keep trying other new recipes until I can find the right one :)

Crinkle Cookies

Crinkle Cookies (makes about 6 dozen)

recipe from allrecipes.com

1 cup unsweetened cocoa powder
2 cup white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

This post may also be linked up to some of these parties.

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