Here are some of the recipes that I use.

Shortbread, Sour Cream Coffecake, Sausage Cheese Balls, Million Dollar Pound Cake, Not-Neiman’s Cookie

Shortbread

Ingredients:

  • 2/3 cup butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups plus 2 tablespoons sifted all-purpose flour
  • 1/2 teaspoon salt

    • Instructions:

    1. Preheat oven to moderate (325 °F).
    2. Cream the butter, add the sugar gradually and beat until fluffy.
    3. Sift the flour and salt (optional: add cinnamon) into the creamed mixture and blend thourghly.
    4. Press the mixture into a 9 in pie pan. Prick the surface with a fork. Pre-cut into 16 to 20 wedges about halfway through the dough.
    5. Bake until firm when pressed gently in the center, or about fifty minutes; the shortbread should not be brown.
    6. Cool the shortbread in the pan.

    Tips:

  • Make sure the butter is warm and don’t mix too much or the dough will not stick together

    • Sour Cream Coffecake

    Ingredients:

  • 1 cup butter (1/2 pound), at room temperature
  • 2 cups plus 4 teaspoons sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract (I use about 8x this amount)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon

    • Instructions:

    1. Preheat oven to 350°. Grease and flour a 10-11 inch round spring form cake pan.
    2. Cream the butter and 2 cups sugar together until very light and fluffy. Beat in the eqqs, one at a time, very well. Fold in the sour cream and vanilla.
    3. Sift the flour with the baking powder and salt. Fold into the batter.
    4. Combine the remaining sugar, pecans, and cinnamon.
    5. Place about 1/3 of the batter in a well-greased and flored pan. Sprinkle with 3/4 of the pecan mixture. Spoon in the remaining batter. Sprinkle with remaining pecans.
    6. Bake about 1 hour or until done. Cool on a rack before removing from pan.

    Tips:

  • Check to see if it is done by sticking a toothpick in the middle. The cake is done when it comes out clean without batter sticking to it.

    • Sausage Cheese Balls

    Ingredients:

  • 3 cups Bisquick
  • 1 lb pork sausage
  • 4 cups shredded cheese (1 lb)
  • 1/2 cup parmesan
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon parsley

    • Instructions:

    1. Mix the ingredients in a bowl.
    2. Ball mixture up and place on baking tray.
    3. Bake for 20-25 minutes at 350°.

    Tips:

  • You can freeze the balls for later baking.

    • Million Dollar Pound Cake

    Ingredients:

  • 3 cups sugar
  • 1 lb margarine
  • 6 eggs
  • 4 cups flour
  • 3/4 cup milk
  • 1 teaspoon almond extract

    • Instructions:

    1. Cream margarine and sugar.
    2. Add eggs one at a time.
    3. Add milk and flour.
    4. Add Almond extract and mix well.
    5. Bake one hour 45 minutes at 325°.

    Not-Neiman’s Cookie

    Ingredients:

  • 2 cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups flour
  • 5 cups oatmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 24 ounces chocolate chips
  • 8 ounces grated milk chocolate bar
  • 3 cups chopped nuts

    • Instructions:

    1. Blend oatmeal in a food processor or blender to a fine powder.
    2. Cream butter and both sugars. Add eggs and vanilla extract.
    3. Mix together the flour, blended oatmeal, salt, baking powder, and baking soda. Add chocolate chips, candy, and nuts.
    4. Roll into balls and place two inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 112 cookies, but recipe can be halved.

    Tips:

  • If cookies are made large (golf-ball-size), baking time will be about 12 minutes. Yield will be about 6 dozen.