More Carole Blakeman Recipes

Carole Blakeman sent a few more of her favorite recipes and said that I could share them with you - so here they are:

Pecan Pie Bars

Crust:
3 c. all-purpose flour
1/2 t. Salt
3/4 c. sugar
2 sticks cold butter
In a large bowl, combine the flour, sugar, and salt. Cut in butter until crumbly (I use a cheese grater and grate the butter into the dry ingredients.) Press onto the bottom and up the sides of a greased 15” X 10” X 1” pan. Bake at 350 for 20 minutes or until crust edges are beginning to brown and bottom is set.
Filling:
4 eggs
1 1/2 c. sugar
1 1/2 t. Vanilla
1 1/2 c. corn syrup
1/4 c. melted butter
2 1/2 c. chopped pecans
For filling, combine eggs, corn syrup, sugar, butter, and vanilla in large bowl; mix well. Stir in pecans. Pour over crust. Bake 25 – 30 minutes longer or until edges are firm and center is almost set. Cool and cut into squares. Yield: 3 – 4 dozen bars. DELICIOUS!!!

Gingersnaps

3 c. flour
1 1/2 t. Soda
2 t. Ginger
3/4 t. Cinnamon
1/4 t. Cloves
1/4 c. (or more) dark molasses
3/4 c. shortening (bacon drippings make the best tasting cookie)
1 1/2 c. sugar – white or brown
2 eggs
1/2 t. salt (if not using bacon drippings)
1/2 - 3/4 c. raisins
1/2 c. chopped walnuts
Cream shortening, sugar, and eggs well. Add molasses. Work in dry ingredients and mix well. Add raisins and nuts last. Drop by teaspoonfuls on baking sheet; flatten with either fork tines or a glass bottom dipped in sugar. Bake 350 for 7 – 9 minutes. Underbake a little for a chewy cookie. (This was one of the first recipes I ever developed.) Believe it or not, this recipe is the best tasting gingersnap you’ll ever make - - using bacon drippings. I know it sounds weird, but it is very good.

My Own Sugar Cookies

1 c. oil
3 c. flour
1 1/4 c. sugar
1 1/2 t. vanilla
3 eggs
3 t. baking powder
3/4 t. salt
1/4 - 1/2 t. nutmeg
Set oven to 400. Combine oil and sugar. Add eggs, beating well. Add dry ingredients and mix well. Drop by teaspoonful onto cookie sheets. Flatten slightly and sprinkle with white or colored sugar before baking. Can sprinkle with cinnamon and sugar, also. Bake 8 - 10 minutes. This is one of the easiest recipes I’ve ever developed and has a great flavor.

Brown Sugar Cookies

This makes a large batch, and there are 4 different variations for the basic dough. Choose your variation(s) before you begin.
1 c. shortening (butter flavor Crisco is best)
1 c. margarine
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
3 t. vanilla
4 3/8 c. flour
1 1/2 t. soda
1/2 t. salt
Cream shortening, margarine, and sugars. Add eggs and vanilla and beat well. Add dry ingredients and mix well.
Chocolate Chip: Add 1 1/2 cups chips and 1 1/2 cups chopped nuts. (I use a combination of chocolate and peanut butter flavored chips.)
Oatmeal - Coconut: Reduce flour to 3 3/4 cups. Add 1 1/2 cups coconut and 1 1/2 cups dry oatmeal.
Peanut Butter: Add 1 1/2 cups peanut butter.
Chocolate Nut: Add 1 cup chopped nuts and 3/4 cup cocoa powder.
After mixing, you can form the dough into rolls, wrap in wax paper and refrigerate. When ready to bake, just slice 1/4” thick and lay on cookie sheets. Bake at 375 8 - 10 minutes. Do not overbake. If you wish to bake them right away, drop from spoon onto cookie sheets and bake.
NOTE: I usually split this dough and make 2 different variations. You’ll get about 3 - 3 1/2 dozen of each variation that way. One of the best cookie recipes I’ve ever had in my box.

Easy Holiday Rush Cookies

1 large box white cake mix
1/4 cup butter - softened
8 oz. cream cheese - softened
powdered sugar
In large microwave safe bowl, microwave the butter and cream cheese until very soft. Mix in the cake mix. Roll into 1/2” balls and put on baking sheets. Bake at 375 degrees for 7 - 10 minutes. Sprinkle warm cookies with powdered sugar. Store in frig. Quick and very easy!!

Mom’s Christmas Morning Cinnamon Rolls

Roll Ingredients:
3 packages dry yeast
1 egg - beaten
3/4 cup sugar
7 cups flour
1 stick softened butter or margarine
2 cups warm water
3 T. Vegetable oil
1 t. salt
brown sugar and cinnamon - (to taste)
chopped walnuts - (optional)
Glaze Ingredients:
2 cups powdered sugar
1 t. vanilla
splash of milk or half and half
In a large bowl, dissolve yeast in the warm water. Add egg, oil, sugar, and salt. Stir in flour a little at a time. Set dough on a lightly floured surface and knead until smooth. Put dough in a greased bowl, cover and let rise until double in bulk.
On a lightly floured surface, roll dough into a rectangle. spread softened butter on top, then sprinkle with cinnamon, brown sugar, and optional walnuts. Roll up lengthwise like a jelly roll and pinch the seam shut. Lay dough on cutting board seam side down. Cut into 1 1/2” slices and place each slice onto a greased cookie sheet with sides or in a 9 X 13 pan. Let rise until double. Bake at 425 degrees for 15 minutes. Mix glaze ingredients together and frost cooled rolls. Enjoy!! Print this post