Cherry Coconut Peanut Butter Cookies - Kim Spera Bamburak

Cherry Coconut Peanut Butter Cookies

• 2 1/2 cups of flour 
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/4 tsp salt 
• 1 cup (2 sticks) butter 
• 1 cup creamy or super chunk peanut butter 
• 1 cup sugar 
• 1 cup packed brown sugar 
• 2 eggs 
• 1 tsp vanilla extract 
• 6 1/2 ounces of flaked coconut 
• red or green candied cherries, halved 

In a small bowl, stir together flour, baking powder, baking soda and salt.
In large bowl with electric mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilaa. Add flour mixture; beat until well blended.
If necessary, refrigerate dough for easier handling.
Preheat oven to 350F.
Shape dough into 1 inch balls.
Spread coconut on waxed paper; roll balls in coconut.
Place red or green cherry half in center of each cookie.
Bake for 15 minutes, or until lightly browned. Cool completely on wire racks.
Store in tightly covered container.

Sour Cream Chocolate Cake - by Lucille (Nancy) Shneer

Sour Cream Chocolate Cake

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Lucille Shneer her recipe will live on for all of us to enjoy.

Grease and flour the bottom of a 13 x 9 x 2" baking pan or 2   9" layer pans. Heat oven to 350 

Sift together the following:

• 2 C of sifted cake flour, 
• 1 tsp of baking soda, 
• 1 1/2 C of sugar,
• 1 tsp bakinbg soda, 
• 1 tsp of salt

Add:

• 1 C of sour cream,
• 1/3 c of shortening and beat for 2 minutes. 
• Add 3 squares of melted chocalate,
• 2 eggs, 1 tsp of vanilla, 
• 1/2 c of hot water. 

Beat for 2 minutes and fill the pan or pans.

Bake at 25 minutes for a sheet cake and 25 minutes in the 2 layer pans or until the knife comes out clean. 

Cake should spring back when touched. 

Add icing of your choice of confectioners sugar.

Lady Finger Chocolate Cake

Ty Fedak

 

Lady Finger Chocolate Cake

Very easy and quick to make.
- 20 or so whole (unbroken) lady finger sponge cakes
- 1 cup of rum (or a flavored liquor, like cherry)
- Chocolate icing

Pour rum into a pie plate. Place lady fingers one at a time into the plate and let it absorb some rum. Don't wait too long or they will crumble. After dipping, line up 4 or 5 cakes on another side plate. Spread a thing layer of chocolate between fingers. Dip another 4 or 5 cakes and place across (90 degrees) on top of first layer. Repeat with thin layer of chocolate. Repeat stacking another layer- always rotating 90 degrees between layers. Go as high as you dare, but it's usually 4 layers. Once done, sprinkle rum on top layer, then spread chocolate frosting over top and sides.
I guess you could also alternate rum soaked fingers on one layer and flavored liquor on the next layer.

Once you eat this, you will forget all about Tiramisu.