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ETHNIC CAKES, COOKIES AND CANDIES

Contents

  • Bavarian-Style Chocolate Cake
  • Bohemian Fruit Squares
  • Butter Crescents (French)
  • Chocolate Chip Cheese Cake
  • Coffee Cake Internationale
  • Easy Kolacky's
  • Streusel Coffee Cake
  • Thumbprints (Swedish Butter Cookies)

    BAVARIAN-STYLE CHOCOLATE CAKE

    Eugenia Wassilkowsky

  • 2 c. sifted cake flour
  • 1-2/3 c. sugar
  • 1-½ tsp. soda
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ c. Crisco oil
  • 3 squares (1 oz. ea.) semi-sweet chocolate, melted
  • 2/3 c. milk
  • 2/3 c. milk (additional)
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can ready made coconut pecan frosting

    Preheat oven to 350°. Combine dry ingredients in mixing bowl. Add Crisco, melted chocolate and 2/3 cup milk. Blend for 30 seconds; beat with mixer at medium for 2 minutes, or beat by hand for 300 vigorous strokes. Add eggs, rest of milk and vanilla. Beat 2 minutes. Spread batter in two well greased and floured 9-inch round layer cake pans. Bake for 30-35 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans. When cool, spread tops of layers with coconut pecan frosting.

    BOHEMIAN FRUIT SQUARES

    Eugenia Wassilkowsky

  • 2-½ sticks butter or margarine
  • 1-½ c. sugar
  • 4 eggs, separated
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 can pie filling (cherry, blueberry or strawberry)

    Preheat oven to 350°. Cream butter and sugar together. Add egg yolks and vanilla, cream well. Add flour, mix well. Beat egg whites until stiff, then fold into mixture. Grease and flour a 9" x 13" x 2" pan. Spread ¾ of the dough across bottom of pan. Spread pie filling across entire dough. Put some drops of the remaining dough here and there across filing. Bake for 50 minutes or until done.

    BUTTER CRESCENTS (French)

    Eugenia Wassilkowsky

  • 1 c. butter
  • 6 tsp. powdered sugar
  • ½ c. pecans, chopped
  • 1 tsp. vanilla
  • 2 c. flour

    Preheat oven to 350°. Sift flour and measure, re-sift. Cream butter until light. Add sugar and vanilla to butter. Mix well. Work in flour, add nuts and mix well. Form into crescents. Bake for 10 to 15 minutes. Dust crescents with powdered sugar.

    CHOCOLATE CHIP CHEESE CAKE (French, well, ok, maybe not the chocolate chips!)

    Patricia Ketchmark

  • 1 c. graham crackers crumbs
  • 3 tbs. sugar
  • 3 tbs. margarine, melted

    Preheat oven to 450°. Combine graham cracker crumbs, sugar, and margarine and pat into a 9 inch spring form pan. Bake for 4-5 minutes. Add filling. Place in center of 450° oven that has a pan of [boiling] water on shelf below. Bake for 10 minutes at 450. Reduce heat to 250° and continue baking for 35 minutes. [Do not open the door at any time!] Remove from oven and turn back up to 450°. Prepare topping and pour over cheese cake and return to oven immediately. Bake for 8-10 minutes until done. Cool completely and then refrigerate for at least 4 hours before serving. This cheesecake can be made several days in advance.

    Chocolate Chip Cheesecake Filling:

  • 3 - 8-oz. pkg. cream cheese
  • ¾ c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 c. [small] chocolate chips (minis)

    Combine cheese and sugar. Beat until fluffy. Add eggs one at a time, mix well. Add vanilla and then chips. Pour into spring form pan over crust.

    Chocolate Chip Cheesecake Topping:

  • ¾ pint sour cream
  • ¼ c. sugar
  • 1 tsp. vanilla

    Combine all ingredients well. Pour over cheesecake and resume baking immediately.

    COFFEE CAKE INTERNATIONALE

    Summer

  • ¾ c. butter
  • 1-½ c. sugar
  • 3 eggs
  • ½ tsp. almond extract
  • 1-½ tsp. baking soda
  • 1 - 8-oz. sour cream
  • 1 can (21 oz.) cherry filling
  • 3 c. flour

    Preheat oven to 375°. Grease 2 round 9" cake pans. Cream butter and sugar. Beat in eggs until light and fluffy. Add almond extract. Combine flour and soda, add to creamed mixture alternatively with sour cream. Divide batter evenly between the two pans. Spread filling on top. Sprinkle streusel topping on filling. Bake 25-30 minutes.

    Streusel Topping:

  • ½ c. flour
  • ¼ c. sugar
  • ½ tsp. cinnamon
  • ¼ c. butter

    Combine flour, sugar and cinnamon well. Cut in butter until crumbly.

    EASY KOLACKY'S

    Maria Vrame

  • 1 c. sugar
  • 1 lb. butter
  • 4 egg yolks, beaten
  • 4 c. sifted flour
  • fruit filling (jelly or preserves)
  • powdered sugar

    Preheat oven to 375°. Cream butter, then add sugar. Beat well. Add egg yolks. Mix. Then slowly add flour. If dough is sticky after mixing all ingredients, then add a little more flour. Roll into small balls and press center with thumb (do not make indention too thin). Fill with your choice of fruit filling. Bake for 13-15 minutes. When cool, sprinkle powdered sugar over cookies.

    STREUSEL COFFEE CAKE

    Mary Kincaid

  • 1 c. butter
  • 1 c. sugar
  • 2 eggs
  • 3-7/8 c. sifted flour (4 cups minus 2 tbs.)
  • 2 tsp. baking powder
  • ½ c. milk
  • 1-2 c. can of your favorite filling

    Preheat oven to 350°. Blend butter, sugar and eggs together. Combine flour and baking powder, then add to butter mixture and milk. Place on cookie sheet and cover with filling. Sprinkle topping over entire filling and bake 30-40 minutes or until golden brown.

    Streusel Topping:

  • 2-1/8 c. flour (2 cups plus 2 tbs.)
  • 1-½ c. sugar
  • 1 tsp. vanilla
  • 1-¼ c. butter

    Combine all ingredients well.

    THUMBPRINTS (Swedish Butter Cookies)

    Karen Verderber

  • 1 lb. butter
  • 1 c. sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • raspberry jam
  • powdered sugar
  • 4 c. flour

    Preheat oven to 375°. Cream butter and sugar together. Beat egg yolks well and add to butter mixture. Stir in flour. Shape at once into balls and press thumb print to pan. Bake for 10 minutes. Heat raspberry jam to a slow boil. When cookies cool put ½ teaspoon of hot jam in center of each cookie. Sprinkle with powdered sugar.