These are cookies my Mom used to make for me when I was a little girl. I don’t know why they’re called “Walk Me To School” cookies.
1 1/2 lbs. of butter
1 1/2 cu. sugar
6 3/4 cu. flour
1 cu. grapenuts
1 T. vanillia
1 1/2 tsp. salt
Cream butter and sugar. Add remaining ingredients. Form into small balls (about a tablespoon). Place on cookie sheet. Bake at 350 for 15 minutes.
Yield: 13 x 9 cake
For the filling:
For the cake:
For the streusel topping:
For the glaze:
Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside.
Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg, vanilla and lemon extract (if using) on medium-low speed until creamy. Set aside for the filling. (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)
Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract and lemon zest. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.
Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Arrange as many blueberries as you like, I did about 1/2 pint, on top of the filling. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.
Make the topping: Add the sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack.
To make the glaze: In a small bowl, combine confectioners’ sugar and lemon juice until it is the right consistency for drizzling. Drizzle over cake.
This recipe comes from Marilyn Browne at University Baptist Church in Clear Lake, Texas from the From Our House to Yours cookbook, compiled by: University Baptist Church.
Beat butter; add 2 cups sugar. Beat well. Add eggs, one at a time; beat well. Combine flour, baking powder, and salt; add to creamed mixture. Stir in apple and vanilla. Spoon batter into 13x9x2 inch pan. Sprinkle sugar over batter. Bake at 3500 for 45 minutes.
When my son was is second grade one of their writing assignments was to write a recipe. The teacher compiled the recipes into a packet and distributed them to the parents. Some of them were pretty funny. It let you know that many of the kids had no idea what was happening in the kitchen. My son wanted to write the recipe for his fav, Hershey Bar Pound Cake. His account went like this: “First, you put all but one Hershey bar in the bowl…” I wonder what happened to that reserved Hershey bar!
Here’s the real recipe:
Hershey Bar Pound Cake
8 1 ounce Hershey bars (or 1 large bar)
2 ½ cups flour
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup buttermilk
2 sticks butter
¼ tsp. salt
½ tsp. soda
1 cup pecans (optional, I usually don’t add pecans)
Grease and flour bundt or tube cake pan
Cream butter and sugar
Add eggs one at a time
Sift dry ingredients
Alternately add dry ingredients and buttermilk to creamed mixture
Add Hershey bars (which have been melted in the microwave 1 minute)
Bake in a tube pan or bundt pan at 300 for 70 minutes
I usually ice with chocolate fudge icing, but a chocolate glaze or no icing would be fine.
Fast Fudge Frosting
1 lb. package powdered sugar
1/2 cup cocoa
¼ tsp. salt
1/3 cup boiling water
1/3 cup butter
1 tsp. vanilla
Combine sugar, cocoa, and salt. Add water and butter; blend. Add vanilla.
Sorry, there is no picture for the Chicken Enchilada Casserole. I made it for the CLs at University House Thursday night, and they ate it all.
This is actually a crockpot recipe. So you can put it in the crockpot in the morning and let it cook on low while you are in class and come home to a nice warm dinner to share with friends. If you don’t have a crockpot, just layer the ingredients in a casserole dish and cook it for 45-60 minutes.
Lightly butter sides and bottom of crockpot. Arrange alternate layers of tortillas with chicken and mixture of undiluted soups, tomatoes, and sour cream. Sometimes I add a little chicken stock. Cover and cook on low 4-5 hours at 350 degrees. Then sprinkle on cheese and cook on low for another 15-20 minutes. Serve with a salad, chips, and guacamole. Makes 8 servings.
Banana Nut Bread
This is my Mom’s recipe. She was a great cook. This list below was all the written instruction I got from here, but here’s what I do. First I butter and flour the pan. Then I mash up the bananas. The riper the better. Here’s a little trick. If your bananas are getting a little “gone bad,” throw them in the freezer. They will turn black, but they are still good for banana bread on the inside. Just thaw them a bit, peel them, and mash them up. After I combine the sugar and butter, I add the bananas and the eggs. Then I combine the dry ingredients and add them alternately with the buttermilk. I stir the nuts in last. You can make them into muffins, but they don’t rise very much because they are so dense. So fill the cups almost to the top.
Bake 1 hr. or so at 350 in a Bundt pan.