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Scarlet's Recipes

Scarlet's Recipes from Lakefront Pagan Voice

Conversion Link - For those who use the metric system

Leibkuchen: (makes a large batch, consider halving it)
1 cup butter
1 cup sugar
1 egg
1 cup honey (clover is nice, but deeper flavors of honey are good too, like Basswood or Wildflower… anything will do since baking tends to tone down the finer notes in honeys)
1 cup sour cream (the thick kind used often with tacos or as the base for dips. Substitute sour milk which is made by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it stand for ten minutes)
2 (additional) tablespoons vinegar or lemon juice
6 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon mace (substitute cloves, nutmeg or allspice)
1 Tablespoon ground cinnamon
½ teaspoon cardamom (optional)

First, create sour milk (if using) and set aside. Then, in a large bowl, cream your butter and sugar, add egg and beat until light. Mix in honey and vinegar. In a separate bowl, combine your remaining dry ingredients, then, alternately with your sour cream (or sour milk) add the dry ingredients to your large bowl, stirring between additions, starting and ending with the dry. Chill one hour.
Preheat the oven to 375F (or 190C)
Roll out on a floured board or counter to about ¼ inch thickness and cut into 2 inch rectangles and place on a buttered cookie sheet. Give it a little twist in the middle for ascetics if you like. Bake for six minutes.
Cool and then frost with your favorite glaze or frosting… or try this cream cheese frosting.

Cream Cheese Frosting:
3 cups confectioners sugar
6 ounces of cream cheese (slightly softened¦ usually two small blocks)
6 tablespoon butter (softened¦ that's about ¾ of a stick)
1 ½ tablespoons vanilla extract

Mix all ingredients and then beat until fluffy (about a minute or two), scraping the sides of the bowl frequently… and then try really hard not to lick the bowl…

Simple V-Day Cobbler:

1 can cherry pie filling (or other fruit-pie filing of your choice… or a home-made concoction of several different types of berries or fruits made into a pie filling... use your imagination! I used a combo of cherries, sugar and chunky cranberry sauce)
½ teaspoon almond extract (optional)
1 cup flour
1 tablespoon sugar
1 ½ teaspoon baking powder (unless you're using cake flour. Maybe cream of tartar?)
1/2 teaspoon salt
3 tablespoons butter
½ cup milk
2 Tablespoons toasted almond chips (optional)

Heat oven to 400f (about 200 c). Combine pie filling and almond extract in a 1 ½ quart casserole dish or other glass backing dish. Heat in oven for about 10 minutes until slightly bubbly.
Measure dry ingredients into a bowl and cut in the butter. Then add the milk and stir gently just until it starts to come off the sides of the bowl, then drop in six large spoonfuls into your pie filling. Put it back in the oven for another 25 to 30 minutes. Serve warm with vanilla ice cream, vanilla pudding, custard or whipped cream.

Orange Nutmeg Poundcake:
1 ¾ Cup Flour
1 Tsp Nutmeg
¾ Tsp Salt
¾ Cup butter, softened
¼ Cup shortening
1 2/3 Cup Sugar
5 Eggs
1 Tbsp Orange Zest
1 Tsp Vanilla

Preheat oven to 325f and grease two loaf pans. Mix butter and shortening and gradually add sugar. Add each of the eggs, beating thoroughly after each one. Add the zest and vanilla. Then add the salt and flour and mix until just combined. Pour into loaf pans and bake for an hour and 15 min. Cool on wire racks. These loaves freeze well, so store one loaf in the freezer for later!

Seven Layer Bars:
½ Cup butter (one stick)
1 Cup graham cracker crumbs (you can use Nilla wafers or plain digestives if you can’t find graham crackers)
1 Cup pecans (or your favorite nut)
1 Cup shaved coconut
1 package of semi-sweet chocolate chips (12 oz, milk chocolate will do OK as well)
1 package butterscotch chips (12 oz… try white chocolate or other variations if you like)
1 can sweetened condensed milk (14 oz)

Heat oven to 350f. Place the butter in a 9x13 pan (a rectangular sheet cake pan, roughly 22x33cm). Put the pan in the oven until the butter is completely melted and remove before it starts to burn. Carefully press the graham cracker crumbs into the pan, absorbing the butter. It might help to use a piece of wax paper to spread it out. Layer the nuts, the coconut and the chips on top. Pour the can of milk evenly over the surface and then back in the oven for about 30 minutes. Cool completely and cut into 1 inch squares or smaller if you like.

Cherry Rugelach:
1 cup butter or margarine, softened
1/3 cup (1/3 of an 8-ounce package) cream cheese, softened
2 cups all-purpose flour
1/4 cup granulated sugar

1 (16-ounce) package (about 13/4 cups) frozen sweet cherries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup chopped walnuts

Egg Wash:
1 egg whisked with 2 tablespoons cold milk or water

Additional granulated sugar
1. For Pastry: Beat butter and cream cheese with electric mixer until smooth. Add flour and sugar; beat on low speed until crumbly. Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing filling.
2. For Filling: Coarsely chop frozen cherries. Combine sugar and cornstarch; mix well. 3. Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator 30 minutes.
4. On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border. Cut circle into 8 wedgeshape pieces. Roll up dough, beginning at wide end of each wedge.
5. Place cookies, tip side down, about 2 inches apart on lightly greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with granulated sugar.
6. Bake in a preheated 350°F (175°C) oven 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool.
Makes 24 cookies”

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