Hagemann Family Cookbook

Dessert

GLAZED LEMON CAKE

Kelly

Taste of Home.  

1 package (18-1/4 ounces) white cake mix

1 package (3.4 ounces) instant lemon pudding mix

¾ cup vegetable oil

3 eggs

1 cup lemon-lime soda

1 cup confectioners’ sugar

2 tablespoons lemon juice

 

In a mixing bowl, combine the cake mix, pudding mix, oil and eggs; beat on medium speed for 1 minute.  Gradually beat in soda.  Pour into a greased 13-in. x 9-in. x 2-in baking dish.  Bake at 350 for 40-45 minutes or until cake springs back when lightly touched in center. 

Combine confectioners’ sugar and lemon juice until smooth; carefully spread over warm cake.  Cool on a wire rack.  Yield:  12 servings.

Vanilla Pudding

Molly Anderson

 

2 large boxes instant vanilla pudding mix

3 cups milk

8 oz. Cool Whip

8 oz. sour cream

2 tsp. vanilla

 

Mix pudding and mil on high.  Add remaining ingredients and layer.


Microwave Peanut Brittle

 

1 cup sugar

½ cup white Kayro Syrup

¼ tsp. salt

1 tsp. vanilla

1 tsp. baking soda

Unsalted peanuts (1 lb. jar)

 

Combine in an 8 cup glass measuring bowl.  Microwave on high for 5 minutes. 


Blueberry Cake

Kelly

 

2 cups sugar

1 cup brown sugar

8 oz. Cream Cheese

2 tbl. butter, melted

3 eggs (or 4 egg whites)

1 tbl. vanilla

2 ½ cups unbleached flour

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. salt

2 cups fresh blueberries

 

Preheat oven to 350.  Spray a 13x9 pan with cooking spray and set aside.

Cream together the first 6 ingredients and then add the rest.

Pour into a 13x9 pan and sprinkle top of batter with sugar and cinnamon if desired.  Bake at 350 for 35 minutes or until toothpick comes out clean.  Cool for ten minutes and serve.

You can substitute peaches (fresh or canned) for the blueberries, but make sure excess juices are drained off.  You may also need to add a little more flour in the peach recipe, since peaches tend to be juicier.


Charlottes Pralines

Shirley

 

2 cups sugar

1/4 tsp. soda

1/2 cup milk

1/2 cup Karo Syrup

2 tbl. Butter

1 tsp. vanilla

2 cups pecans

 

Mix sugar, soda, milk and Karo syrup.  Pour into 2-quart boiler and let reach soft boil or 238f. Add butter and vanilla; then beat until thick enough to drop from teaspoon.  Add pecans and drop on waxed paper.  If mixture hardens before it can be dropped, heat over the fire for just a few minutes; then drop onto waxed paper.


Cobbler

 

2 cans water-packed fruit - keep syrup

2 cups sugar

1/4 cup flour

White cake mix

1 1/2 cups butter

 

Mix in ungreased pan.  Sprinkle 3/4 box white cake mix. 

1 1/2 cups butter and pour over.

Bake at 350 for 1 hour.


Peanut Butter and Chocolate Clusters

 

6 oz. Milk Chocolate Chips

6 oz. Peanut Butter Chips

1 Tablespoons Peanut butter

1 medium jar unsalted peanuts

 

Microwave 4-5 minutes on med-high

Drop onto wax paper.  Cool completely and serve.

 

 


Roll-out Cookie Recipe

 

1 cup butter or margarine, softened

1 cup sugar

1 large egg

1 tsp. vanilla

2 tsp. baking powder

3 cups flour

 

Preheat oven to 400.  In a large bowl, cream butter and sugar with an electric mixer.  Beat in egg and vanilla.  Add baking powder and flour one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand.  Do not chill dough.  Divide dough into 2 balls.  On a floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick.  Use cutters as a guide; dough should be only slightly thinner than cutter.  Dip cutters in flour before each use.  Bake cookies on ungreased cookie sheet on middle rack of oven for 6-10 minutes, or until cookies are lightly browned.

Praline Cookie/Candy

 

1 stick butter

1 stick oleo

½ cup sugar

1 cup chopped pecans

1 tsp. vanilla

48 graham crackers, arranged closely together

Boil butter and sugar and vanilla 3 minutes.

Add pecans – pour over graham crackers. 

Bake about 8 minuts at 350.  Do not overcook.


Strawberry Dessert

Mary Jo Hagemann

 

Crust:       2 cups crushed pretzels

                  3 tbl. sugar

                  ¾ cup melted oleo

 

Mix well and put into 9x13 pan

Bake at 400 for 8-10 minutes, cool

 

Filling:      8 oz. softened cream cheese

                  1 cup sugar

                  1 large carton Cool Whip

 

Mix well – put on top of cooled crust

 

Topping:  1 package strawberry Jello

                  (2) 10 oz. packages frozen strawberries, juice too

                 

Dissolve Jello in 2 cups boiling water. Add frozen berries.

Refrigerate until mixture begins to thicken.

Pour into filling and refrigerate

 

 

              
Cinnamon Rolls

Joan

These are fantastic cinnamon rolls.  Nana would make them when Kelly and Dayna were growing up.

 

Topping:

1 cup firmly packed brown sugar

1 cup whipping cream (do not substitute)

Mix in un-greased 13x9 pan

 

Filling:

1/2 cup sugar

2 tsp. cinnamon

1/2 cup softened butter

Mix together to spread on dough.

 

Rolls:

3-3 1/2 cup flour

1 package dry yeast

1/4 cup sugar

1 tsp. salt

1 cup hot tap water

2 tbl. softened butter

1 egg

In large bowl blend 1 1/2 cup flour and next six ingredients.

Beat 3 minutes at medium speed.  By hand, stir in remaining 1 1/2-2 cups flour.  Knead for 1 minute.  Roll dough into 15x7" rectangle.  Spread filling on dough.  Roll up tightly and seal edges.  Cut into 20 rolls, place cut side down in cream mixture; cover, let rise 45 minutes to an hour.

 

Bake 20-25 minutes.  Let cool in pan 10-15 minutes.  Turn into serving dish.


Four Layer Delight (from del Davis)

Shirley

I always took this to any "bring a dish" activity.

 

1.    1 cup flour
1/2 cup chopped pecans fine
1/2 cup butter

 

 Mix ingredients and pat into 9x13 pie plate and bake at 350 for 20-30 minutes until brown.

 

2.    1 cup cool whip
1 cup powdered sugar
8 oz. package cream cheese

 

Mix until spreadable and set aside

 

3.    2 package chocolate instant pudding

 

Mix as per directions, but use 1/2 less milk (about 3 cups)

 

4.    Spread cream cheese and instant pudding in 2 layers and cool.  Put cool whip on top.

 


Dayna's Chocolate Chip Cake

 

1 box yellow cake mix (Duncan Hines – no added pudding – preferred)

1 box (small) Instant Chocolate Pudding

1 box (small) Instant Vanilla Pudding

1/2 cup oil

4 eggs

1 1/2 cup water

1 1/2 cup chocolate chips (place on top)

 

Bake in a bunt or 9x13" greased pan at 350 for 45-60 minutes.

 

Chocolate Icing

 

1 stick + 3 tbl. butter

1 tsp. vanilla

¼ cup milk

2 tbl. cocoa

1 box sifted powdered sugar

 

1.    In a small saucepan, heat butter, milk and vanilla until butter melts.

2.    Mix in: cocoa and powdered sugar


 

Grandma’s Chocolate Pie

Grandma Edith- from Dayna’s recipe book.

 

1 cup sugar

1 1/2 cup milk

2 egg yokes

2 or 3 tbl. Cocoa

3 tbl. Flour

1 tsp. vanilla

 

Pour sugar, cocoa and flour in saucepan over low heat.  Slowly add milk, vanilla and egg yolks.  Beat well (with wooden spoon).  Keep stirring until it boils.  Beat it until smooth.  Top with egg whites and brown in oven.  Make sure you keep stirring hard to get it smooth and try to cook it about five minutes to get it to gel well.


Caramel Corn

 

 

1 stick margarine

1-cup brown sugar

¼ cup white corn syrup

½ tsp. baking soda

1-cup un-popped popcorn (= 6 quarts of popped corn)

 

Melt 1 stick margarine and 1 cup brown sugar in a 1-quart casserole in the microwave.  Add ¼ cup white corn syrup.  Microwave on high for 3 minutes.  Add ½ teaspoon baking soda.  Pour over 6 quarts of popped corn (1 cup un-popped) that is in a double strength paper bag and shake.  Place in the microwave for 1 ½ minutes, remove and shake.  Return to the microwave for 1-½ minutes.  Shake and pour into another paper bag.  Microwave for another 2 minutes.  Pour into a bowl and happy eating!

 


Grandma Edith’s Chocolate Pie

Grandma's mother gave this to her when she married granddaddy.

 

(1) 9-inch shell, baked                   

3 eggs

1 cup sugar              

2 cups milk

3 tablespoons flour            

1-tablespoon butter

1 tablespoon cocoa                       

1 teaspoon vanilla

 

Mix all ingredients in large saucepan.  Cook over medium heat, stirring constantly until thick.  Pour into baked pie shell.  Cool while beating egg whites for meringue.  Top pie with meringue (3 tablespoons of sugar in meringue) and brown in oven until golden brown.


Cheese Cake Dessert

Opal Denny

 

20 graham crackers, crushed

2 tbl. butter (room temp)

2 rounded tbl. powdered sugar

 

Mix above ingredients for the top and bottom.

 

1 pkg. lemon Jello

1 cup boiling water

 

Mix and let jell, then whip.  Add:

 

1 cup granulated sugar

1 large pkg. Philadelphia Cream Cheese

Dash of salt

1 tbl. vanilla

1 pint whipping cream, whipped

 

Mix first ingredients for top and bottom, then mix the next 2 ingredients and let jell.  Whip.  Fold in sugar and cream cheese to Jello mixture.


Choco-nut Clusters

Kelly – Karen Buffum brought these to one of our annual cookie exchanges.

 

1-cup semi-sweet chocolate chips

4 oz. butterscotch chips

½ of a cake of paraffin

1 cup of cashews

 

Using a double boiler.

First melt the semi-sweet chocolate chips and butterscotch chips in the double boiler.  After melted to a smooth consistency, then add ½ cake of paraffin.  Stir until mixture is completely smooth, and then add the 1-cup of cashews (whole salted or halves and pieces work as well).  Mix well. Drop by tablespoon on wax paper.  Let cool completely before storing gin an airtight container.


Chocolate Pretzels

Kelly – Cathy Ruiz

 

Round/Square Pretzels

 

Chocolate Candy Kisses

 

M&M’s

 

Place candy kiss on top of pretzel.  Put in oven at 275 for 3 minutes, until candy is soft (not melted).  Remove and place M&M in center.  Refrigerate to harden.


P.B. Krispie Cookies

Kelly – Mary Schogoleff

 

Makes 3 dozen.

 

½ cup creamy peanut butter

6 oz. butterscotch morsels

 

Melt together on low heat.

 

Ad d 3 cups Rice Krispies.  Stir until coated.  Drop spoonful onto wax paper.  Cool. 

 

 


Hot Peach Cobbler

 

Peach Pie fillings, 2 cans

Unsalted butter

Cinnamon

Nutmeg

Allspice

Brown sugar

Yellow cake mix, 2 boxes

Ice Cream (of course!!)

 

Grease the sides and bottom of a 13x9x2-baking pan.  Empty the cans of pie filling into the bottom.  Dust with cinnamon, nutmeg, allspice and brown sugar.  Do not worry about being g heavy-handed with the spices.  Empty the two boxes dry cake mix over the mixture.  Met two sticks unsalted butter, pour over top of cake flour.  Do not mix!!!   Bake at 350 for one hour or till golden.  Serve with ice cream.


Jill's Fudge Pie

Shirley

 

Melt 1 stick butter and 2 squares chocolate.

Add:     1-cup sugar

              3 eggs, beaten

              3 tsp. flour

              1 tsp. vanilla

 

Cook 30 minutes at 350 in greased floured pie pan.


Loretta’s Key Lime Pie

Kelly.  This comes from an elderly friend of mine.  Called it “low fat, t-kill-ya pie.”

 

Combine:

1 box Lime Jello-O (3 oz. size)

Add ½ packet plain gelatin

Dissolve in one cup boiling water

 

Add:

½ cup lime juice

1 tbl. grated lime rind

3 tbl. Rum or Tequila

 

Cream:

3 oz. Cream Cheese

1 cup Sour Cream

1 can Eagle Brand Sweetened Condensed Milk (low-fat)

 

Add:

Gelatin mixture to cream cheese mixture.  Blend well.

 

Fold in:

16 oz. Cool Whip.  Beat until Smooth.  Pour into 2 Graham Cracker pie crusts

 

To Serve:

Garnish with Kiwi or Star Fruit.  Chill several hours until firm.

Marka's Chocolate Chip Cookies

Shirley

 

Cream together:

1 1/2 cup shortening (1/2 butter and 1/2 shortening)

3/4 cup white sugar

1 1/2 cup brown sugar

3 tsp. vanilla

 

Add:

3 eggs, beaten

1 1/2 tsp. soda

3 cups flour + 6 tbl.

1 1/2 tsp. salt

21 oz. package chocolate chips

1 1/2 cup nuts

 

Bake at 375 for 10 minutes.

 


Maxine’s Ice Cream

Dayna

 

2 can Eagle Brand milk

4 packets Sweet & Low

1-2 tbl. vanilla

Pinch salt

Milk to fill

*add butterfinger (2 bars) or strawberries

 


Niemann Marcus Cake

Aunt Pat/Uncle Box

“Tastes like pecan pie!  We like it!”

 

Mix:     1 box yellow cake mix

            1 stick melted butter

            1 egg

 

Press into greased 9x13 pan

 

Mix:     8 oz. pkg. cream cheese

            1 stick soft margarine

            2 eggs

            1 box powdered sugar

 

Poru over cake mix layer and sprinkle on 6 oz. pecan pieces.  Bake at 350 for 35-40 minutes.  Cool before cutting.


Angel Cookies

Trudi Denney

“This is the recipe that our granddaughter Sallie Wren Keen (age 8 at the time) won Jr. Grand Prize at the Clay County 4H fair in 1992.  Her Pawpaw paid $150.00 for the cookies at the auction!”

 

1 cup shortening                             

1 cup sugar                                      

½ tsp. soda

1 tsp. cream of tarter

1 tsp. of vanilla

1egg (beaten)

Sift:     2 cups flour

            1 tsp. soda

 

Preheat oven to 350.

 

Mix first five ingredients. Cram until light and fluffy.  Add beaten egg and mix some more.  Mix in flour/soda mixture.  Roll into balls and roll in sugar.  Flatten slightly.  Bake until set, or cracked on top.  Makes 3-4 dozen.


Fudge Cake

Trudi Denney

 

Sift together & set aside:

            2 cups flour

            2 cups sugar

            1 tsp. soda

 

In a sauce pan, combine and bring to a boil:

            1 stick oleo

            5 tbl. cocoa

            ½ cup shortening

            1 cup water

 

Pour boiling mixture into dry ingredients and add:

2 eggs

½ cup buttermilk

1 tsp. cinnamon

1 tsp. vanilla

 

 

Bake at 375 for about 35 minutes.

 

Icing

 

Bring to a boil:

            1 stick oleo

            1 tbl. cocoa

            6 tbl. milk

After mixture boils, add 1 box powdered sugar

 


Marka's Strawberry Pie

Shirley

 

Beat until stiff:  3 egg whites

                        1/2 tsp. baking powder

Gradually add 1-cup sugar.

 

Fold in 10 crushed soda crackers and 1/3 cup chopped pecans.  Spread into 2 well-buttered 9" pie pans. 

Bake at 300 for 30 minutes.

Cool

Fill with 1-quart fresh sliced strawberries and top with whipped cream.


Mema's (Birdie's) Mayonnaise Cake

When Nana (Shirley) was little she would beg Mema to make a chocolate cake.  This wasn't a real chocolate cake, but it's what PaPa (HB Ward) liked so that's what Nana got!!

 

Cake:

2 cups floru

1 cup sugar

1 ½ tsp. soda

1 ½ tsp. baking powder

4 tbl. cocoa

 

Sift and mix above ingredients together…add 1 cup cold water, mix well…add 1 cup mayonnaise and 2 tsp. vanilla.  Grease and flour pie pan and bake at 325 for 30  minutes until done.

 

Fudge Icing:

2 cups sugar

2 squares chocolate or cocoa

2/3 cup milk

1 tbl. butter

Pinch salt

1 tsp. vanilla

 

Mix sugar and cocoa together, add other ingredients…boil to soft boil stage…cool, add flavoring and beat.


Patsy's Cookies (Candy)

Shirl

Patsy sent these for Christmas in 1984.

 

12 oz. package butterscotch morsels

1/2 cup extra crunchy peanut butter

4 oz. can shoestring potatoes

 

Melt morsels and peanut butter in microwave for 2-3 minutes.  Stir and pour over crunched up potatoes.  Drop by small teaspoons on waxed paper and refrigerate for about 2 hours.  Keep cool.


7-Layer Cookies

Shirley

 

In a 9x12" pan, layer:

 

1.    1/2 stick melted butter

2.    1 cup graham cracker crumbs

3.    1 cup coconut

4.    1 6 oz. package chocolate chips

5.    1 6 oz. package butterscotch chips

6.    1 can Eagle Brand milk

7.    1 cup chopped pecans

 

Bake for 30 minutes, then refrigerate until cool.  Cut into squares and keep refrigerated.


Dixie Pecan Pie

Mema (Birdie)

 

Roll piecrust on a slightly floured board.  Line pie pan and crimp edges.  Pour in filling.  Bake in a moderate oven (375 degrees) for 45-50 minutes.

 

Pecan Filling:

3 eggs

1 tbl. sugar

2 tbl. flour

2 cups dark corn syrup

1 tsp. vanilla extract

1/4 tsp. salt

1 cup whole pecan meats

 

Beat eggs until light mix sugar and flour, add eggs and beat well.  Add syrup, vanilla, salt and pecans.

 


Mock Lemon Meringue Pie

Mema (Birdie)

This was Shirley’s favorite pie.  The recipe was given to Mema by her mother, Grandma Daniel.  Mema had lost the recipe and was so happy to learn that Shirley had a copy!

 

1 cup sugar

1 cup hot water

2 tbl. (level) four

2 eggs (yokes)

2 tbl. Lemon extract

4 tbl. Vinegar

Butter the size of egg

 

Beat eggs…add water…mix sugar and flour…add to eggs…add other ingredients.  Cook until thicken.

 

Meringue:

Beat 3 egg whites and ¼ tsp. salt until frothy.  Whites will whip fluffier if they are at room temperature.  Now you’re ready to add 6 tbl. sugar, one tbl. at a time.  Beat until meringue is stiff and glossy.  It’s ready for the pie when sugar has dissolved and meringue is stiff enough to hold a point, yet still looks moist.  Add ¼ tsp. flavoring if desired.  Bat only enough to blend.  Makes meringue for 9” pie. For 8”, use 2 egg whites, 4 tbl. Sugar and ¼ tsp. flavoring.  Bake at 350 for 12-15 minutes.


Neiman-Marcus Cookie Recipe

 

2 cups butter

4 cups flour

2 tsp. soda

2 cups sugar

5 cups blended oatmeal (blend in a blender to a fine powder)

24-oz. chocolate chips

2 cups brown sugar

1 tsp. salt

1-8oz. Hershey Bar (grated)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (your choice)

Cream the butter and both sugars.  Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda.

 

Add chocolate chips, Hershey Bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.  Makes 112 cookies.