Articles Comments

Shepherds Hill Homestead » Desserts

The Better Oatmeal Cookie Recipe

The Better Oatmeal Cookie Recipe

So if your family has jumped on the “let’s stop eating so much sugary, buttery, but oh-so yummy junk” wagon, you have probably googled and pinned your way through lots of Healthy Cookie recipes. They can range from the “Look at me; I’m using canola oil instead of butter” all the way to the “Okay, yes it tastes like saw dust and gravel, but it won’t make you fat”.  And if you are anything like … Read entire article »

Filed under: Desserts, Plain Lifestyle, Recipes

Million Dollar Salad

8 oz. cream cheese 1 tbsp. mayonnaise 1 small jar maraschino cherries, chopped 20 oz. drained crushed pineapple 1 bag mini marshmallows 1/2 pt. whipping cream, whipped or 1 small tub whipped cream 1 c. chopped nuts Combine cream cheese and mayonnaise until smooth. Drain pineapple and mix with marshmallows. Fold in whipped cream and nuts. Add cherries … Read entire article »

Filed under: Cookhouse, Desserts, Recipes, Thanksgiving Dinner

Easy pound cake

1 Lb. Butter  (4 sticks)                         ½ tsp. salt 3 c. sugar                                            1 c. milk 9 eggs                                                 1 tsp. vanilla 4 c. flour, sifted                                  1 tsp. almond flavoring 1 tsp. baking powder Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together; add to butter mixture alternately with milk. Mix well. Stir in flavorings; pour batter into two small greased and floured tube pans (I prefer using a bunt cake pan, because it is much prettier). Bake at 350 degrees for about 45 minutes or until cake tests done. Let cool for about 10 minutes before removing from pans. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Rachel’s Blueberry Cake

Cake: 4 eggs                           2 c sugar 3/4 c oil                        3 c self-rising flour 1 Tblsp vanilla              2 1/2 cup blueberries Dust blueberries with 1/2 cup flour.  Beat eggs. Add sugar, then oil.  Add remaining 2 1/2 cups flour. Sir in blueberries. Bake in greased pan at 350 degrees about 40 minutes or  til done.  Cool completely. Note: I personally think this cake needs a little milk (maybe try 1/2 cup). Icing: 1-8 oz pkg. cream cheese          1/2 cup sugar 1/2 cup powdered sugar 12 oz whipping cream (the recipe called for 1-12oz tub coolwhip – I don’t usually use cool whip) Beat cream cheese add sugars and beat well.  Whip your whipping cream til nice a firm then add to cream cheese and beat until well combined.  Ice cooled cake and then refrigerate shortly to firm up icing. ( Like I said I made a little “well” in the center of the cake … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Crunchy Peanut Butter Balls

4 tablespoons margarine                       2 cups graham cracker crumbs 2 cups chunky peanut butter                  2 cups powdered sugar 1 (12 oz) package chocolate chips        ¼ bar paraffin wax   Mix together thoroughly margarine, graham cracker crumbs, peanut butter and sugar.  Shape into balls.  Refrigerate overnight or until thoroughly chilled.  In double boiler, melt chocolate chips with paraffin.  Keep over hot water while working.  Be careful not to let water boil over into chocolate. Using tongs or fork dip one at a time into chocolate;  cool on wax paper.  Refrigerate in container. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Mounds Cake

Ingredients: 1 c. all purpose flour 1 c. self rising flour 5 eggs 2 tsp. vanilla 2 c. sugar 1 c. shortening 1 c. milk Directions: Preheat oven to 350 degrees. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Filling: 1 pound grated coconut 12 large marshmallows 1cup milk 1 cup granulated sugar 1 teaspoon vanilla Mix milk and sugar in a saucepan.  Bring to a boil.  Add coconut and marshmallows; cook over medium heat. Stir and boil for 5 minutes.  Stir in vanilla.  Spread between cake layers while they are still hot. Fudge Frosting: 1/2 cup butter or margarine 1/3 cup milk 1/4 cup cocoa 1 (1 lb) package powdered sugar 1 tsp vanilla Melt butter … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Chewy Oatmeal Raisin Cookies

 3/4 c. shortening 1 1/3 c. brown sugar 1/2 tsp. salt 1/4 tsp. nutmeg 1 tsp. vanilla 1 tsp. cinnamon 3/4 tsp. baking soda 2 eggs 1 c. raisins 2 c. oatmeal 1 1/3 c. flour Cream shortening and brown sugar. Add salt, nutmeg, vanilla, cinnamon, and baking soda; mix well. Mix in eggs. Add raisins, oatmeal, and flour. Mix well. Bake at 350 degrees for 12-15 minutes.  Haley Notes ***Sometimes I have to add a little extra flour. And make sure you pull them out before they look crispy brown on top or they will be hard as a brick. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Splenda Cheesecake

(Doesn’t taste diabetic!!!) Crust: 1 ¼ cups graham cracker crumbs 3 tblsps  of melted butter Filling: 3 (8oz) pkgs Cream Cheese (you can use fat free) ¼ cup Splenda –Granulated 4 eggs 1 pinch of salt Directions: 1. Sit cream cheese out and allow to soften. 2. Preheat oven to 350 degrees F. Spray 9’’ springform pan with spray. ***Note –I like to put wax paper on the bottom of my pan, because I usually transfer the cake to a serving plate. Just make sure to press paper down before closing the clasp on the pan, because paper will tear. 3.  Combine cracker crumbs and melted butter, stir with fork. Press on bottom of pan and up sides. 4.  Bake 10 minutes. Allow to cool while preparing other ingredients. 5.  Beat cream cheese and Splenda. 6.  Add eggs one at a time. Add Salt. 7.  Pour/scoop mixture onto crust. Smooth out to sides. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Haley’s Best Ever Brownies

1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips Instructions Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven for 35 to 40 minutes.  To test for doneness insert toothpick and it should come out clean. Let pan cool on rack before cutting. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Classic Divinity

2-½ cups sugar ½ cup water ½ cup light corn syrup 2 egg whites 1 tsp vanilla extract 1 cup chopped pecans, toasted (optional)  Directions: Combine first 3 ingredients in a saucepan, and cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hardball stage or until candy thermometer registers 260*. Remove from heat. Beat egg whites in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Pour hot sugar mixture in a heavy stream over beaten egg whites while beating just until mixture holds its shape. Stir in pecans. Working quickly, drop divinity by rounded teaspoonfuls onto wax paper; cool. Peel from wax paper. *Divinity will only … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Old-Fashioned Sugar Cookies

3 cups flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter, softened 1 egg 2 tbsp milk 1 1/2 tsp. vanilla Mix butter, flour, sugar, baking powder and salt together. Beat egg with milk and vanilla. Add to flour mixture. Roll into a ball and wrap between wax paper and chill for at least 1 hour. When ready to make your cookies, roll a handful of dough between 2 floured sheets of wax paper. Bake at 350° for 5-7 minutes. *I have to bake a little longer in my oven – you want the cookies to be firm but not brown. … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Doughnuts

2 Tablespoons Yeast ¼ cup warm water 1 cup milk ¼ cup lard or shortening 2/3 cup sugar 1 tsp salt 3 eggs, beaten 1 teaspoon vanilla 5 cups flour Dissolve the yeast in the warm water.  Scald the milk; add the shortening, sugar and salt.  Let this cool to lukewarm. Add the beaten eggs, vanilla, dissolved yeast and flour.  Mix and knead well. Let rise until light.  Roll dough out on a floured surface to about 1/3 to ½ inch thick.  Cut with a doughnut cutter or a large biscuit cutter and a small biscuit cutter centered.  Allow to rise until very light (30 – 45 minutes).  Leave uncovered so crust will form on the dough. Fry in hot fat or oil.  Place raised side down first to allow the top side to rise while the under side cooks.  Drain on cooling rack placed over absorbent paper.  Roll the doughnuts in … Read entire article »

Filed under: Cookhouse, Desserts, Recipes

Coconut Cream Pie

Filling 1 cup sugar 3 large eggs and 1 egg yolk 3 heaping Tablespoons all-purpose flour 1 ½ cups evaporated milk plus ¼ cup regular milk ½ cups sweetened flaked coconut 1 teaspoon vanilla extract 1/8 teaspoon coconut extract Whisk sugar, eggs and flour together in a medium bowl.  Heat milk and coconut to a simmer in a medium pan.  Once milk mixture is simmering, slowly pour this into the egg mixture whisking constantly.  After this is mixed well return to the pan and heat until thickened.  Pour this into a medium bowl and cover with plastic wrap and place in refrigerator to chill.  Once well chilled, spoon into pre-baked and cooled pie crust. Topping ½ cup sweetened flaked coconut ¼ cups chilled whipping cream 2 tablespoons confectioners sugar 1/8 teaspoon coconut extract Toast coconut in heavy skillet over medium heat till lightly browned, stirring occasionally – about 3 … Read entire article »

Filed under: Cookhouse, Desserts, Recipes