Pecan Pie (really more of a torte)

This is Grace and Hunter's favorite pecan pie recipe.  It's really more of a torte.

Cooking time 30 minutes ate 350 degrees. Make day ahead.

11 whole graham crackers - all 4 sections (this is one sleeve in a box of crackers), crushed.

3 egg whites - beat these separately to a froth

1 cup sugar 

1 cup pecan pieces.   I like to mine really finely chopped

1- 2 tsp vanilla.  Recipe officially calls for 1 but I like vanilla so I use 2.

Cool whip or whip cream for topping. Honestly cool whip works very well.

Mix dry ingredients together. Fold in dry ingredients and vanilla to beaten egg whites.

Pour into 8 inch greased (sprayed with Pam) shallow pie pan.

Bake.

Cool.

Top thickly with whipped cream.  Refrigerate 24 hours.

Grace Triska Hays

Salted Chocolate Chip Cookies

We started making these tiny cookies when we lived in Bangkok.  At parties we would watch people pick up a regular size cookies and not eat the entire cookie. So, when we started making these we made them tiny and would put them in a tall extra large margarita glass for parties. We would keep ziplock bags of them in the freezer.  They were loved by all and I still get request 15 years later for the recipe. 

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt – omit if using salted butter

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup (packed) light brown sugar

1/2 cup white sugar

1/4 cup powdered sugar

2 large egg yolks

1 large egg

1 teaspoon vanilla extract

2 cups of semisweet chocolate chips OR 8 ounces semisweet or bittersweet chocolate chips

Sea salt OR table salt

Preheat oven to 350°. Whisk flour, baking powder, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

For small cookies (OK tiny cookies) make sure there are two chocolate chips per cookie and enough dough to hold them together – about the size of your thumbnail. We use 2 parchment paper-lined baking sheets. Sprinkle cookies with salt. Cook between 7 to 9 minutes….depending on your type of tray. Let cool on wire racks completely.

TIP: Between each baking, run cold water on the back of the tray to cool it down before starting the next tray. We always reuse the parchment paper.

Enjoy!

Pat Muma

Pecan Crescent Cookies

We lived in Allentown, PA we went to an IBM Christmas Party.  A lady named Bev Farkus brought these cookies.  She was very kind and shared her special recipe. I still think they are my favorite cookie!

1/2 C soft butter

1/4 C powdered sugar

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1 1/4 C sifted cake flour

3/4 C chopped pecans

 

Cream butter until soft and smooth, add sugar and flavorings, and blend until smooth. Stir in flour gradually; finally stir in nuts. Shape in small balls all the same size and then shape them into a crescent shape. Place on a parchment covered cookie sheet.  Bake at 350 degrees for about 20 minutes. They will not be brown on top, but bottom will be light brown. Roll immediately in powdered sugar. Makes about 40.

Pat Muma

Tiramisu

When we lived in London, England I use to take classes at the Italian Secrets Cooking School while Marisa was in school. This was always a favorite dessert when we had guest. I made a large one that said “SHE SAID YES” and had it at Sage Restaurant as a surprise after Patrick proposed to Marisa.

Tiramisu in Italian literally mean “lift me up”. Not ideal for low calorie diets! The perfect dish in which to make this is a lasagna dish, as it is only two layers. Individual dishes are easy to assemble for a more formal presentation. I have made the individual dishes and then used the remainder in an 8x8 dish. When soaking the biscuits make sure that only the outer part of the biscuit is soaked, and the center is still dry. It takes just a second to over-soak the biscuits. This will ruin the final result.

3 eggs, separated

3 Tablespoons superfine sugar

250 g/9 oz/1 ¼ cups mascarpone cheese

4 Tablespoons marsala wine

500 ml/1 pint/2 ½ cups cold very strong coffee or espresso

2 packets of Savoiard biscuits or ladyfingers

unsweetened cocoa powder for dusting

Beat the egg yolks and sugar together for about five minutes or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.

Add the mascarpone cheese and keep whisking. Mix in the marsala wine and set aside.

In a large bowl, whisk the egg whites until firm. Using a spatula, gently fold them into the mascarpone mixture.

Place the cold coffee in a shallow bowl and dip the biscuits in the coffee. Place each biscuit as it is dipped in the serving dish in a single layer. Pour half the mascarpone mixture on top and spread it evening. Place another layer of coffee soaked biscuits on top and cover with the remaining mascarpone mixture.

Cover the dish with cling film and chill for a few hours. Before serving, dust with cocoa powder until the entire surface is darkened.

Pat Muma

Austrian Cream Cheese Bars

CRUST

1 1/2 c. all purpose or unbleached flour

1 c. firmly packed brown sugar

1/2 tsp cinnamon

2/3 c. butter or margarine

TOPPING

8 oz pkg. cream cheese, softened

3/4 c. sugar

2 T. flour

2 eggs

6 oz pkg (1 cup) semi-sweet chocolate chips

GLAZE

6 oz pkg (1 cup) semi-sweet chocolate chips

1/2 to 3/4 c. chopped pecans or walnuts, toasted

Heat oven to 350F. In large bowl, combine all crust ingredients. Beat at medium speed for 2 minutes or until crumbly and well blended. Press mixture into uncreased 13x9 inch pan. Bake at 350F for 12 minutes. Remove from oven.

In small bowl, beat cream cheese, sugar, 2 T. flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 c. chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle 1 c. chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars. Stop in refrigerator. Yield: 36 bars.

Linda Shubert

Butter Pecan Coconut Bundt Cake

Sheryl Smith served this delicious and simple recipe to us and it has been a favorite since!

1 box butter pecan cake mix 4 eggs 2/3 cup cooking oil 1 cup milk 1 can coconut pecan frosting Preheat oven to 325 degrees. Grease and flour a tube pan. Mix cake mix, eggs, oil, and milk until well blended. Add coconut frosting to mixture. Beat for about 1 minute. Pour into tube pan and bake for 1 hour. Cool COMPLETELY before removing from pan. 

Pat Muma

Cinnamon Wreath

Growing up, my Mom always made these tea rings (recipe from her mother) to give as gifts to all our family friends at Christmas. Friends started to plan their Christmas morning breakfasts around Mom’s yummy treats. Tradition has continued and I have continued to prepare these as holiday gifts for neighbors and friends. While in Thailand, I didn’t have a mixer, so I did all the kneading by hand. It was truly a labor of love!

Dough: 1/2 c. warm water 2 pkgs active dry yeast (2T) 1 1/2 c. luke warm milk 1/2 c. sugar 2 t. salt 2 eggs 1/2 c. soft shortening 6-7 c. sifted flour Filling: 2 T butter 1/2 c. sugar (brown or white) 2 t. cinnamon Icing: 8 oz cream cheese 1/2 c butter, softened (not melted) 2 teaspoons vanilla extract 4 cups powdered sugar

Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and half of the flour. Mix on low speed until smooth (about 3 min). Add enough remaining flour to handle easily (dough will still be sticky). Knead until smooth and elastic (in machine for 5 min. or by hand on floured counter 6-8 minutes). Round up in a greased bowl, greased side up. Cover with damp cloth. Let rise in a warm place until double - about 1 1/2 hours. Punch down. Let rise again until almost double - about 30 minutes. Divide dough in half. For each half: roll dough into oblong 9x15. Spread with 2 T. softened butter and sprinkle with 1/2 c. sugar (brown or white) and 2 t. cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even, then place sealed edge down in a ring on lightly greased baking sheet. Pinch ends together. With scissors, or sharp knife, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side. Let rise again until doubled (about 45 minutes). Bake at 375 for 20-25 minutes or golden brown. Remove from baking sheet and cool slightly. Top with cream cheese icing (mix all icing ingredients together with mixer until fluffy).

Robynn Yolar

Jeff's World Famous Chocolate Chip Cookies

They are addictive! You can't eat just one ... or two ... or three!

3/4 cup white sugar 1 cup brown sugar 1 cup salted butter, softened 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to mixture. Roll into 1 1/4" balls and place on non-stick cookie sheets, about two inches apart. Bake for 10-12 minutes.

Jeff Balkin

Apple Betty

Apple picking in the fall is always fun (with or without children). Here's something so easy and delicious to do with all those apples!

4 cups sliced pared tart apples 1/4 cup orange juice 1 cup sugar 3/4 cup sifted all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter A dash of salt

Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp. Serve warm. It's terrific with ice cream. Serves 6.

Randee Blum

Nana's Buckeyes

In Ohio, the state tree is the buckeye and the nuts from the tree look exactly like these candies. Real buckeye nuts are poisonous if eaten raw. Buckeyes are only partially dipped in chocolate, leaving the peanut butter showing on the top. Peanut butter balls are totally covered with chocolate.

Every Christmas Nana spent weeks making cookies and Buckeyes were always the kids' favorite. She would have tins of cookies on the card table on the screened in porch.

2 sticks of salted butter softened 4 C powdered sugar 2 C peanut butter 2 teaspoons vanilla 12 oz of chocolate chips 1/4 C shaved paraffin wax TIP: Wax makes the chocolate shiny. Some people use a tablespoon of coconut oil if they don't have wax.

Beat peanut butter and butter in bowl of mixer. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. This may take several minutes. Roll into 1 inch balls and place in the freezer for at least an hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. You could also use a double boiler or chocolate melting pot. Dip the chilled peanut butter balls three fourths of the way into the chocolate and place on a wax paper lined cookie sheet until set. Store in fridge for up to a week or freezer for two months.

Shawn Muma

Forget Me Nots

Aunt Jan gave me this recipe when Shawn and I married and said it was Uncle Bob's favorite! Over the years, I have added some gold edible paint for parties.

Funny story - Durga and I had cooked all day preparing for Dianne Letsch's going away party the next day. We had made trays of the Forget Me Nots and painted them with gold powder. We put them in the oven to store. Well, we FORGOT and preheated the oven the next morning for another dish and burned all the FORGET ME NOTS!

2 egg whites Dash of salt 2/3 C sugar 1 C finely chopped nuts 1 C chocolate chips 1 teaspoon vanilla TIP: For parties you can buy edible gold dust and paint on after they have cooled overnight.

Beat egg white and salt until foamy. Add sugar slowly, beating after each addition until all sugar is added and is stiff. Fold in vanilla, nuts and chocolate. Drop by teaspoon on well greased pan and bake in preheated over at 350 degrees. Turn oven off immediately after putting them into the over. FORGET them until they are completely cold. They are great to make at night and take them out the next morning.

Pat Muma

Carmelita Bars

One of our favorites when we want something sweet!

32 caramel squares, unwrapped (or 1 bag caramel bits) 1/2 cup heavy cream 3/4 cup butter, melted 34 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 oz semisweet chocolate chips

Combine caramels and cream in a small sauce pan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8 pan. Bake at 350 for. 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes until edges are lightly browned. Cool before cutting.

Darla Weststeyn

Peggy’s Fudge

This recipe comes from one of my dear friends. I would ask her every December to share her recipe and she always said, “it’s a family secret.” Thirty years later, she finally shared the recipe!

3 pkg. chocolate chips (18 oz) 2 cups mini marshmallows 2 cups chopped nuts 1 teas vanilla 4 1/2 cups sugar 1 cube butter 13 oz. evaporated milk (Pet brand)

Microwave chocolate chips and marshmallows Next melt and boil sugar, butter and evaporated milk for 6 minutes and continue stirring (rolling boil) Take off heat - - then add choc and marshmallow to mixture. Stir and mix until smooth - add nuts and vanilla/ put in buttered greased pan 13 x 9/ cool and cut

Elizabeth Ehmke

Ez Sauce for Fresh Fruit

This is a go to sauce for fruit and for someone that’s not keen on cooking or staying in the kitchen making a dessert. There is nothing better than fresh berries in the summertime.

1 C sour cream 1/2 C light brown sugar 4 teas. Grand Marnier or Cointreau ************************************* Version # 2 1 pint sour cream 1/2 c powdered sugar 3 Tabl. Grand Marnier 2 Tabl. lemon juice

Mix together and serve with berries, melon etc. Either version will keep in the refrigerator for several weeks

Elizabeth Ehmke

Pineapple cake

Easy dessert and super tasty (also a Mary Louise Muma recipe)

Cake: 2 cups of flour 2 cups of sugar 2 tsp of baking soda 2 eggs Mix in 1 can of crushed pineapple 20oz can (including the juice) Frosting: 2 cups of confectioner's sugar 1 8oz cream cheese Melt one stick of butter (add to the above) Add one tsp of vanilla Chopped walnuts 

Cake: Bake in an un-greased sheet cake pan 375 degrees for 20 minutes Let cool before frosting Frosting: Beat until smooth Frost the cake Add chopped walnuts on top

Chuck and Betty Schuster

Peach Cobbler

The Mumas LOVE sweet desserts. This is a super easy one to throw together and is a great summer treat.

4-6 peaches, peeled, pitted and sliced 3/4 c. sugar 1/2 c. melted butter 1 c. flour 1 1/2 t. baking powder 1/4 t. salt 1/4 c. brown sugar 1 t cinnamon 3/4 cup milk

Combine peaches in a medium bowl with 1/2 cup sugar. Set aside. Preheat oven to 375°F. Pour butter into the bottom of a 2 qt. baking dish. Combine flour, baking powder, salt, brown sugar, remaining 1/4 cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture. Top with peaches (and any juices). Bake for 45-55 minutes. Serve with vanilla ice cream.

Chris and Susan Muma

Nana's Apple Pie

This is our favorite apple pie recipe and we're so glad Nana taught us how to make it!

for the pie crust: 1 C. sifted flour 1/2 tsp. salt 1/3 C + 1 T Crisco shortening 2 tsp water, or enough for dough to form a ball For the filling: 3/4 C. sugar 1 tsp. cinnamon 6 to 7 C peeled, sliced apples 1 1/2 tsp. butter For the topping: 1/2 C. butter 1 C. flour 1/2 C. brown sugar

Mix all crust ingredients together and form a ball. Roll dough out to fit into a 9" pie dish. For the filling, combine sugar and cinnamon, and coat apples evenly. Place apples in the pie dish with the crust. Dot the top of the apples with the butter. Combine the topping ingredients and sprinkle evenly over the apples. Bake at 400 degrees for 45 to 55 minutes. May need to cover the edges of the pie crust with foil so they don't burn.

Caroline Muma

Cream Filled Cupcakes

This is an easy recipe to make and take to parties!

1 package chocolate cake mix 8 oz. cream cheese, at room temperature 1/3 C. sugar 1 egg pinch of salt 1 C. chocolate chips

Make chocolate cake mix as directed on the box. Combine cream cheese, sugar, egg, salt and chocolate chips. Line cupcake pan with cupcake liners. Fill liners with chocolate cake mix, about 2/3 full. Drop cream cheese mixture by rounded teaspoon into middle of the cupcake batter. Bake at 350 degrees for 15 to 20 minutes, or until cupcakes are baked through.

Allison Muma

Swedish Apple Pie

My mother made this simple pie almost weekly as I grew up and I never got tired of it. My kids love it as well. I have no idea why she called it a Swedish Apple pie (we are not Swedish) and I don’t know where she got the recipe. I just know it’s easy and it’s a crowd pleaser.

5-6 Granny Smith green apples, peeled and sliced 2-3 tablespoons sugar 1 tablespoon cinnamon 3/4 cup melted butter 1 cup sugar 1 cup flour 1 egg Pinch of salt 1/2 cup chopped walnuts (optional)

Fill a pie pan 2/3 full with the apple slices. Sprinkle the cinnamon and sugar over the apples until they are covered. Use more or less sugar and cinnamon as preferred. In a small bowl combine the melted butter, sugar, flour, egg, salt and optional nuts. Pour this mixture over the apples. Bake at 350° for 45 minutes or until golden brown.

Laura Sadowski

Epic chocolate pecan pie

We have been making this pie for Thanksgiving for over 30 years. Recently one of Benjamin’s friends described it as epic.

1/2 cup chopped pecans 2 Tablespoons and 2teaspoons bourbon 3 eggs well beaten 1cup sugar 3/4 cup light corn syrup 1/4 cup butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup semi sweet chocolate chips 9 inch pie crust

Combine pecans and bourbon, set aside Add next 6 ingredients and mix well. Stir in chocolate chips and pecan mix Pour into shell Bake at 375 for 55-60 minutes

Aunt Kelly