Recipes of the Month June
Here are two recipes borrowed from fellow quilters. The first is for those wonderful sugar cookies we enjoyed so much at retreat and the second is a delicious coffee cake that was served at a state guild meeting by a Bloomington Normal friend. Enjoy!
1 C. Crisco (can use ½ butter) 1 C. Oil
1 C. Powdered Sugar 1 C. Sugar
2 Eggs 1 t. soda
1 t. Vanilla 1 t. Salt
1 t. Cream of Tarter 4 C. Flour
Thoroughly cream oil and Crisco with sugars. Add vanilla and eggs. Sift all dry ingredients and stir into creamed mixture. Chill dough. Roll dough by teaspoonfuls into balls and roll in sugar. Press down on a lightly greased cookie sheet using a glass dipped in sugar. Bake 12 minutes at 350. Makes about 8 dozen.
½ C Butter 2 C. Flour
1 C. sugar 1 t. Baking Powder
2 Eggs 1 t. Baking Soda
1 t. Vanilla ½ t. Salt
1 C. Sour Cream 1 12 oz. can Apricot Filling (Solo)
Cream butter and sugar. Add eggs and beat well. Add sour cream alternately with combined dry ingredients, beginning and ending with the dry ingredients. Spread ½ the mixture in a greased 9 X 13 pan. Dot with the Apricot filling. Spread with a knife over the surface of the batter. Top with the remaining batter and spread evenly.
Topping: Combine Ό C Brown Sugar, and Ό C. regular Sugar. Stir in ½ C chopped nuts and 1 t. Cinnamon. Sprinkle over the coffee cake.
Bake for 35-40 minutes at 350. Cool at least 10 minutes before cutting. This is a moist cake that keeps well and can be frozen.