Most homemade cookies and cakes are really not much more work that baking out of a box, and they taste SO MUCH BETTER! Try these recipes and enjoy.
The cookie recipes are listed before the cake recipes. Click on the recipe title for the baking instructions.
These light, buttery, almond cookies are delicate and awesome. They are a traditional holiday cookie baked by Wisconsinites of Finnish heritage. The recipe was originally published in the cookbook, Wisconsin Country Gourmet.
Connie’s Carrot Cake
This scrumptious carrot cake says Valentine’s Day in our house. It’s definitely worth the effort and makes a festive, mouth-watering appearance on a holiday table. We think it tastes best after the flavors have blended for a day.
Carrot Cake – Sift and set aside:
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 eggs, slightly beaten
- 3/4 cup oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 2 cups sugar
Add sifted ingredients and mix well. Then add and mix:
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup coconut flakes
- 1 cup broken walnuts (sometimes we omit the nuts)
Pour into a 13″ x 9″ pan or 2 9″ rounds and bake at 350 degrees for 40 – 55 minutes or until done.
Prick holes in the cake and pour the glaze over the cake while it is still warm. Let the cake absorb the glaze for about 15 minutes. Then frost the cake with the cream cheese frosting.
Buttermilk Glaze – In a medium sauce pan, combine the following:
- 1 cup sugar
- 1 stick butter (1/4 pound)
- 1/2 teaspoon baking soda
- 1 teaspoon corn syrup
- 1/2 cup buttermilk
Boil the mixture for 5 minutes then stir in 1 teaspoon vanilla.
Cream Cheese Frosting – Mix the following until smooth and creamy:
- 1 stick butter (room temperature)
- 1/8-ounce package of cream cheese (room temperature)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 teaspoon grated orange rind
- 1 teaspoon orange juice
Coconut Pie – Impossible!
It’s not really impossible, but actually quite easy. You can make it in a snap. The recipe comes from The Cancer Survival Cookbook. The authors call it impossible because even though you mix all the ingredients together in a food processor and pour them into a pie pan, during cooking the “crust forms on the bottom, custard appears in the middle, and coconut rises to the top. Impossible!”
- 2 cups milk
- 2/3 cup sugar
- 4 eggs
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup flour
- 1 teaspoon vanilla
- 1 cup coconut
Preheat oven to 350 degrees. Butter a 10-inch pie pan. Place all ingredients except coconut in a blender or food processor. Process until well mixed. Stir coconut into mixture. Pour into the pie pan. Bake for 60 minutes. (If glass pan is used, reduce oven temperature to 325 degrees.) Serves 8.
White Chocolate Coconut Cake
This recipe was taken from The White Gull Inn Centennial Cookbook.
The recipe calls for white chocolate, but I substituted dark chocolate – 60% cocoa. We all loved it!
Click on the link for the recipe for Dark Chocolate Coconut Cake