I met Friend Effie when she visited my post on How to Make a Rag Quilt. She wanted to make one for a queen size bed and needed to know how much fabric she would need to buy and a design she could use.
Well, recently Effie shared with me a favorite recipe of hers for what she calls Black Bottoms. She makes so many of these that she ended up doubling the recipe. (I am sharing the original recipe with you. It makes 5 - 6 dozen.) Last time she made 12 dozen.
EFFIE'S BLACK BOTTOMS
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1-1/4 cups water
1/2 cup oil
1 teaspoon vanilla
1 tablespoon vinegar
Preheat oven to 350 degrees F. Line a mini - muffin pan with liner cups. (If you have a 24 - mini cup muffin pan, it will save time.)
Mix together the flour, sugar, cocoa, salt, and baking soda in a large bowl.
Add the water, oil, vanilla, and vinegar. Stir til well mixed.
Make the CREAM CHEESE TOPPING
1 8 - oz cream cheese
1/3 cup sugar
1 medium egg
1/2 teaspoon salt
1 cup (6 - oz) chocolate chips
Thoroughly mix well with electric mixer all the ingredients except the chocolate chips til smooth.
Fold in the chocolate chips.
Fill the cups half full (a little less than a tablespoonful) of the chocolate cake batter.
Top with 1 teaspoonful of the cream cheese topping.
Bake for 18 minutes. Do not let the cream cheese burn. Cool. (Effie uses a silver pan. She says if you use a dark pan, you may need to adjust cooking time.)
Keep in the fridge, freeze, or eat. (They will come out of the paper liners better if they are cold.)
She also gives them as gifts. She wraps them in plastic wrap and then in foil and puts them in the freezer. When she is ready for them, she takes a package out and puts it in a gift bag.
If Effie is going to a party, her friends expect her to bring them and if she doesn't, everyone is quite upset. To take them to a party she uses a large foil pan with lid. She will place a layer in a the pan, then cover with plastic wrap and repeat.The pan will hold four dozen nicely. At the party Effie keeps them in the freezer until she needs to refill the platter. That way they are nice and fresh for everyone to enjoy.
Well, I made these BBs to take to Hillcrest on Tuesday to the volunteers. Here is what they look like if you forget the chocolate chips in the cream cheese topping. Yes! I forgot the chocolate chips! I guess the good news is that everyone really liked them. I took 4 dozen and when my shift was over 3 hours later, there were maybe 5 or 6 left. Effie says the chocolate chips really make them taste great - so I guess I will have to try again after Christmas.
My dil Sara told me she has been making these for years. She now takes a shortcut and uses a chocolate cake mix for the cake portion. She also recommends using mini chocolate chips. She says they are easier to eat then. Thanks, Sara, I had wondered about the mini chips myself.
Thanks Effie for providing me with your pictures. I couldn't have written this post without them.
Tomorrow is Christmas Day and I will be taking a break until next week. I hope all of you who celebrate Christmas have a merry one. See you next Monday.
How many times have you found yourself saying, "I wish I had known...."? Well, I wish I had known how easy it is to make those expensive scrubs. I wanted to buy one once when we were on vacation, but just couldn't make myself pay the $20 they wanted for the jar.
When I saw a pin on Pinterest a while back for a Lemon Sugar Scrub, I decided I would give it a try and give to some friends at Christmas. I thought I had saved the pin but when I got ready to try it, I couldn't find it. I had remembered that it used lemon oil not lemon juice. (I had bought a little bottle of it after seeing the pin.)
When I did a google search, I found a number of different websites with similar and different recipes. After reading quite a few of them (I even went to the second page of listings.), I decided to just get started on my own.
I made the first batch and used a little of the Lemongrass oil I had bought in Jamesport at the Amish grocery store. I filled the jars with the sugar/coconut oil mixture and then stirred in a scant 1/8 tsp of the lemongrass oil. (I actually have a measuring spoon that is for a "pinch" and that is what I used.) For the second batch, I decided to just omit the oil, and go with the smell from the coconut oil. (I do love that smell.)
This is what they looked like when I was finished. I made two separate batches to make the 6 half pint jars.
I cut a piece of wrapping paper the size of the lid and used a little glue in the center of the lid to hold the paper when the jar is opened. I had some festive address labels that I used to label the jars.
I hope my friends like to use it as much as I do. It just takes a little and your hands feel so good after you rinse it off and gently dry your hands.
SUGAR SCRUB
2 cups granulated sugar
1/2+ cup of coconut oil (heated if necessary to make it a liquid)
100% essential oil (optional) (You can add the oil to the individual jar if you want to use different fragrances or just omit.)
Combine the sugar and the liquid coconut oil and stir til well mixed. I added just a little bit more than 1/2 cup, but add oil slowing until you get the consistency you want. (Coconut oil solidifies below 77 degrees F. Just heat amount in the microwave and stir til it is liquid. I worked in 20-30 second intervals.)
When you have it the consistency you like, fill containers. (I made the first batch with a little more coconut oil than I did the second batch.) Add essential oil if you like. Can decorate how ever you wish, if you plan to give it as gifts. This recipe will fill 3 - half pint containers.
How to use:
Wash your hands or feet first to clean them. Then rub or massage your hands or feet well with a small amount of the scrub. Rinse with water and gently dry them. It will remove dead skin cells and make your skin feel so soft.
My Advent Random Act of Kindness yesterday was to take a treat to the fire station. I have been in a cookie-baking mood lately. So I decided a variety of cookies would be the perfect treat.
One of the cookies I made was Fudge Nut Cookies from my from Amish and Mennonite kitchens cookbook. The footnote at the bottom said they were "Good and chocolate-y!" I love chocolate and hope firemen do also.
FUDGE NUT COOKIES
1-2/3 cups sugar
2/3 cups butter
2 eggs
1 cup cottage cheese
2 teaspoons vanilla
2-3/4 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
Cream sugar, butter, eggs, and cottage cheese together (til butter is smooth).
Add vanilla and dry ingredients. Stir in chopped nuts.
Chill dough for 2 hours.
Preheat oven to 350 degrees F.
Roll dough into balls the size of a walnut. (A cookie scoop works great.)
Dip in granulated sugar or powdered sugar. (I rolled mine in the granulated sugar first.)
Place 2 inches apart on cookie sheet. (I lined mine with parchment paper.)
Bake for 8 - 10 minutes. (I baked mine the full 10 minutes.)
Remove and cool on wire rack.
When I rolled them in sifted powdered sugar...
Why do we only make candy, especially fudge candy, around Christmas? I mean, you love it any time of the year. Right?! But it seems like I am just as guilty as you probably are.
This Fudge Scotch Ring is too good to just make around Christmas. I am really going to try to remember that and make it throughout 2016. There really isn't reason it has to be made just at Christmas. You can buy walnuts any time of the year. Okay, I have convinced myself. I am really going to try to remember to make this throughout 2016.
I made it Friday morning to take to take to our monthly bridge couples gathering. This year, Host Mitch and Hostess Linda decided to meet early and have dinner with everyone bringing a dish. I signed up, you are correct, for dessert. I did so not really knowing what I would take. I finally decided to make some fudge and immediately thought of this recipe I first made by in Dec. 1982. (Yes, December.)
In addition to being so easy to make, it looks so festive when you get through. I don't think I have to tell you how good it tastes. Didn't think so.
FUDGIE SCOTCH RING
1 6 - oz bag or 1 cup semi-sweet chocolate chips
1 6 - oz bag or 1 cup butterscotch chips
1 can sweetened condensed milk
1 cup chopped walnuts
1/2 teaspoon vanilla
1 cup walnut halves (it might not take this many)
Melt chocolate and butterscotch chips with the milk in top of a double boiler over hot (not boiling) water. Stir occasionally til chips melt and mixture begins to thicken.
Easier method: Place ingredients in a bowl and melt in microwave. Cook on High for 15-20 seconds intervals stopping and stirring between each round until chips are melted. I did it twice and almost had them melted. So I returned the bowl to the microwave for about 10 seconds the third time.
Add chopped nuts and vanilla, mixing well. (Mixture will be thick with all this stirring.)
Chill in refrigerator for 1 hour til mixture thickens. (I actually left mine closer to 2 hours because I was busy with something else.)
Line the bottom of a 9 - inch deep pie pan with foil.
Place walnut halves in the bottom of the pan (flat side down) forming a 2" wide flat ring. (I had a whole half on the outside and then a fourth of the half on the inside.)
Spoon chocolate mixture in small mounds on top of walnuts to form a ring. (Just push back walnuts into the ring if they move when you do this.)
Decorate with additional walnuts and I also used candied cherries cut in half.
Chill in refrigerator until firm enough to slice. (I just made mine in the morning to take that evening.)
Peel the foil back and place ring on a platter to serve.
Cut into 1/2" slices.
Marion Smith was the mother of a dear friend of ours from church when we lived in CA. In addition to being a good friend, Susie was also my Sunday school teacher. What a blessing that was! I matured so much in my faith during that time. When her mother died, Susie took the time to write out on recipe cards, this recipe for Molasses Cookies. She said it was her mother's favorite cookie recipe. Susie wrote out enough so that everyone who attended Mrs. Smith's funeral received a copy. Susie said the process helped her deal with her grief of losing her mother.
I decided to make them to share with my friends yesterday at Fran's for farkle. I actually ended up taking a tray of 3 different cookies. I shared the Cranberry Orange Almond Shortbread Cookies yesterday. I will share the other cookie, a Cranberry Oatmeal Cookie next week.
MOLASSES COOKIES
3/4 cup margarine
1 cup sugar
1/4 cup Brer Rabbit molasses
1 egg
2 teaspoons baking soda
1/2 teaspoon cloves
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
Melt the margarine. Cool.
Add the sugar, molasses, and egg. Beat well.
Sift dry ingredients together and add to mixture. Mix well.
Refrigerate (at least an hour).
Preheat oven to 375 degrees F.
Form 1 inch balls (I used my cookie scoop), roll in sugar (I just put a few spoonfuls in a bowl), and place on greased cookie sheet 2 - inches apart. (I covered the cookie sheet with parchment paper instead.)
Bake for 8 - 10 minutes. (I baked mine 10 minutes. I also let them cool on the cookie sheet about 2 minutes before removing them to finish cooling on a wire rack.)
Since it is that time of the year when everyone seems to be eating a little more than they usually do, I decided I would just make cookies for dessert when the quilters' canasta group meets at Friend Fran's this afternoon.
Last week I mixed up some of my mother's Date Pinwheel Cookies and they are just so handy. If I need to bake a few, I just get out the roll, slice off the cookies, and bake for 10 minutes. Everyone loves to have freshly baked cookies.
So I decided these Cranberry Orange Almond Shortbread Cookies from Craving Something Healthy... sounded just perfect. I mixed them up the yesterday and will bake some just before I go over to Fran's house this afternoon. (I baked just a few so I could have some pictures of the finished cookie.) I love the combination of cranberry and orange also. AND who doesn't like shortbread cookies?
CRANBERRY ORANGE ALMOND SHORTBREAD COOKIES
1 cup unsalted butter, softened
1 cup powdered sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
1 tablespoon orange zest
2/3 cup sliced almonds
1/3 cup dried cranberries, chopped
Place butter, powdered sugar, almond extract, and salt in large mixing bowl. Begin stirring the ingredients on low until mostly combined. The increase speed and beat for 3 minutes til smooth.
Lower temperature back to low and slowly add the flour and orange zest until dough forms.
Add the cranberries and almonds and mix with spoon or hands
to form a ball.
Shape the dough into a log and
wrap with plastic wrap.
Freeze flat at least 1 hour.
When ready to bake, preheat oven to 325 degrees F. Line cookie sheet with parchment paper. May need to allow the roll to sit a bit before you slice the cookies.
Slice the cookies 1/4 inch thick and place 1 inch apart on cookie sheet.
Bake about 20 minutes or until edges are lightly golden.
Cool on pan a few minutes before removing to rack to finish cooling.
Guess I had better go and start baking some. Enjoy your day!
Friend Janice loves to make "dump cakes". Last week she had our Mexican Train group over for a fun afternoon. I had asked her earlier what dessert she was going to serve and she told me she was going to experiment with another dump cake.
Well, her experiment worked. It was really delicious and enjoyed by everyone. AND it is so easy.
SPICED APRICOT CAKE
1 spice cake mix
1 can apricot pie filling
3 eggs
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray.
In a large bowl, combine all of the ingredients til well mixed. (Janice never dumps the ingredients in the pan and stirs them as traditional dump cake are made. It makes the pan messy. I agree with her.)
Pour and spread evenly in pan.
Bake for 25 - 30 minutes.
Can frost with canned frosting or a butter cream frosting.
She added a scoop of ice cream before serving.
There were two things my mother always made around Christmas....her Date Pinwheel Cookies and her Divinity. I still haven't gotten brave enough to try her Divinity candy, but I have made her Pinwheel cookies twice. They are so good and I love how you store them in the freezer and just take the roll out and cut off however many cookies you want to bake at a time. I really should make them more often.
I have seen recipes in various cookbooks but these cookies, but none just like her recipe. I don't know where she found it. I just know how good they are.
Yesterday I drew out the slip that said "Take a treat to the dentist office." Since I had a number of errands to run, I decided it was the perfect time to slice off a few of Mother's cookies and they would enjoy freshly baked cookies and I hadn't slaved in the kitchen making them.
DATE REFRIGERATOR PIN WHEELS
1 cup shortening
2 cups packed brown sugar
3 eggs, well beaten
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
* * *
2-1/4 cups chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts
Cream together the shortening and brown sugar.
Add the eggs.
Combine the flour, salt, and soda and then add to mixture.
Mix well.
Chill dough thoroughly.
Cook the dates, sugar, and water in a saucepan over medium heat
until thick, stirring often.
Add the nuts and let mixture cool to room temperature. (or dough as thoroughly cooled.)
Divide dough into 2 parts
and roll out 1/4 inch thick on a lightly floured surface.
(I formed the dough in a "log" before I started rolling it.)
Spread with filling and
roll for a jelly roll.
Wrap the roll with wax paper and freeze flat in freezer.
When ready to cook:
Preheat oven to 400 degrees F.
Remove a roll from the freezer,
and cut 1/4 inch thick slices.
Place 2 inches apart on cookie sheet. (Since Mother didn't say and I didn't remember from watching her make them so many times, I covered the cookie sheet with parchment paper to be safe.)
Bake 10 - 12 minutes.
(With the parchment paper, 10 minutes was plenty of time.)
Cool completely on wire rack.
She also gives them as gifts. She wraps them in plastic wrap and then in foil and puts them in the freezer. When she is ready for them, she takes a package out and puts it in a gift bag. 
If Effie is going to a party, her friends expect her to bring them and if she doesn't, everyone is quite upset. To take them to a party she uses a large foil pan with lid. She will place a layer in a the pan, then cover with plastic wrap and repeat.The pan will hold four dozen nicely. At the party Effie keeps them in the freezer until she needs to refill the platter. That way they are nice and fresh for everyone to enjoy.
Well, I made these BBs to take to Hillcrest on Tuesday to the volunteers. Here is what they look like if you forget the chocolate chips in the cream cheese topping. Yes! I forgot the chocolate chips! I guess the good news is that everyone really liked them. I took 4 dozen and when my shift was over 3 hours later, there were maybe 5 or 6 left. Effie says the chocolate chips really make them taste great - so I guess I will have to try again after Christmas. 
