VICTORIANA LADY

I want to share some recipes with you, many from my own family.

Check back often as I add new recipes.

Victoriana Lady's Almond Cake

This cake is so moist and delicious it needs no frosting,

although you can frost it for an even sweeter treat!
It’s simple to make with ingredients right in your cupboard.

If you are feeling creative follow the steps
for the hat or teapot cake using this recipe.
Or simply bake it in a 13”x 9” pan. Either way it will become

a favorite at your next tea social!


2 1/2 cups all purpose flour

1&1/2 cups granulated sugar

3 tsp. baking powder

1 tsp. salt

½ cup olive or vegetable oil

½ cup whole milk

3 large eggs

2 Tbsp. almond extract you may substitute vanilla extract

if preferred

Long wooden skewers only if making teapot cake

In a large bowl combine dry ingredients, stir with a whisk to

blend. Add olive oil, milk, eggs and almond extract.
Blend well with an electric mixer for 2 minutes. Grease and

flour a 13”x 9” pan.
Pour batter in pan and bake at 350 degrees for 50-60 minutes.
Test for doneness with a toothpick. When completely cool

you may frost cake or leave unfrosted.
Cut down the center of the pan lengthwise, than cut in slices

across.

Hat Cake

Follow above directions for mixing. Liberally grease and flour

a 9” cake pan & a small metal mixing bowl.
Fill cake pan ¾ full of batter. Pour remaining batter in mixing

bowl.

Bake round cake pan for 20-25 minutes and the mixing bowl

for 30-45 minutes.
Test for doneness in center of cake pan with a toothpick and

skewer for the bowl.
Let cool completely before removing cake from pans.
Place cake round on a cake plate. After removing cake from

mixing bowl cut off top to level cake.
Turn this upside down on top of cake round. A spoonful

of frosting between cakes will keep it from shifting.

Next spread frosting over entire cake.
Tie a spring ribbon around the hat as shown.
Embellish with frosted roses or pastel candies.

Tea Pot Cake

Follow above directions for mixing, but make two batches, one

for each metal bowl.
Liberally grease and flour two medium sized metal mixing bowls,

to un-mold cakes easily.
Pour batter evenly between both bowls. Bake at 350 degrees for

55-65 minutes.
After 55-65 minutes, turn oven down to 300 degrees and cover

cake pans with foil. Bake for another 35-40 minutes.
Test center with a skewer for doneness. Let cakes completely

cool in pan before removing or they will split.

To un-mold, about 5-6 hours later,
loosen edges of cake in bowl with a butter knife around the edges.
Gently turn bowl upside down in your hand to remove the cake.
After removing, cut uneven tops off to level cakes. Keep one piece

for the teapot lid.
Use a large round cookie cutter to cut a circle for the lid from the

remaining top of cake.

GINGER SNAPS                                  

Sift together:
2 & 1/2 cups flour
1Tbsp. cocoa
1/2 tsp. salt
1&1/2 tsp. ginger
1&1/2 tsp. baking soda

Cream:
1/2 cup butter
1 cup sugar

Add:
3 Tbsp. molasses
1/3 cup corn syrup

Blend In:
1 egg
1&1/2 tsp. vinegar
1&1/2 tsp. vanilla

Add Gradually:
Half of the dry ingredients. Mix until well blended.

Blend In:
1&1/2 tsp. hot water. Add remaining dry ingredients.

Chill:
Thoroughly several hours.

Roll:
Dough into small balls using 1 rounded teaspoon for each ball.
Place on ungreased cookie sheet.

Bake at 375 degrees for 12-15 minutes. Makes 6 dozen cookies.

PFEFFERNUSSE COOKIES
These are from my German Grandmother Margaret Bosch

A spicy brown sugar cookie. The longer you store them the
softer they get.
Makes about 4 dozen cookies. These are good!

Sift together:
4 & 1/2cups flour
1/4 tsp. baking soda
1 tsp. each cloves, nutmeg & salt
1/8 tsp. cinnamon
1/4 tsp. black pepper
2 tsp. anise seed

Combine:
4 eggs, slightly beaten
2 cups firmly packed brown sugar. Add to dry ingredients
and mix well. If desired chill dough.

Shape dough with well floured hands into balls walnut size.
Place on greased baking sheets.

Cover cookies with a towel. Let stand at room temperature
overnight.

Bake:
In 350 degree oven 20-25 minutes. Shake warm cookies in
a bag of powdered sugar. When cooled store in tightly
covered jar.

This next cookie recipe is my favorite! So moist & delicious!
They usually don't last long in our house,
but if you do store these cookies it's best to
refrigerate them. 

My Great Grandmother & Great Aunt would
put their cookies in glass jars or tins & store
them in their basement where it was dark & cool.

Great-Grandma Riley's Fruit Filled Cookies:

Basic cookie recipe:
Sift together:
1&1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp.baking soda
1/2 cup sugar

Cut In:
1/2 cup shortening until mixture resembles
coarse meal.

Blend In:
1 egg
2 Tbsp. milk
1 tsp. vanilla

Mix until well blended and smooth.

Roll out on a floured board to 1/8 inch thickness.
Cut into rounds with 2&1/2 inch cookie cutter.

Place 1 tablespoon of desired filling (recipe below)
in center of cookie round. Top with another cookie
round.

Seal edges together with a fork, prick top of cookie with fork.

Bake:
In a 400 degree oven for 8-10 minutes.

Fruit Fillings-

RAISIN OR DATE FILLING-
Combine 1&1/2 cups chopped dates or raisins
1/2 cup sugar & 1/2 cup water in a saucepan.
Cook for 15 minutes or until thickened, stirring
constantly. Remove from heat. Blend in 1/2 tsp.
lemon rind, 1 Tbsp. lemon juice and 1/4 cup
chopped walnuts or pecans. Fill cookies as directed.

APRICOT FILLING- (My favorite:)
2 cups dried apricots
1&1/2 cup sugar
1 Tbsp.lemon juice
1/2 tsp. grated lemon rind

In saucepan cover apricots with water and
cook on medium-low heat until tender and
very little juice remains. Drain off remaining
juice. Beat apricots 1 minute to mash, add
sugar, lemon juice & rind, beat 1/2 minute
more to dissolve sugar. Return mixture to
heat & cook 1 minute on low heat, stirring
constantly. Cool mixture. Fill cookies as directed.

PINEAPPLE FILLING-
Blend Together:
1/4 cup cornstarch
1/2 cup sugar

Add Gradually:
3/4 cup hot water. Cook until thick and clear,
stirring constantly on medium-low heat.

Add:
1 cup crushed pineapple
2 tsp. lemon juice.

Cool mixture and fill cookies as directed.

SUGAR FREE JELLO CREAM DESSERT & PARFAITS

This is very refreshing, a source of calcium, and perfect
if you have to watch your sugar like I do.
I came up with it when I needed something sweet for
one of my tea parties.

SUGAR FREE JELLO CREAM DESSERT

2 small boxes of Strawberry Jello
2 cups boiling water

Add boiling water to Jello and stir until dissolved
 with a whisk in a large bowl.

Next add:

2 cups sour cream

Blend sour cream into hot Jello 1/2 cup at a time
whisking continually until blended.

Pour into a pretty crystal bowl for a nice presentation.
Refrigerate until set.

I love this with Strawberry, Lemon and Lime flavor.
You can try Orange, Raspberry, or even use regular
sugar free Jello flavors if you'd like.

For Parfait:

Once Jello is set, spoon into tall glasses layering with
sugar free whipped cream. You can use two different
flavors of Jello like Lemon and Lime for a nice cool
summer treat.

You may also prefer omitting the whipped cream and
 just layering with regular Jello and Cream Jello instead.

Another Parfait Favorite-

Chocolate Whipped Cream & Raspberry Cream Jello

I prefer to whip my own cream.
Add 2-3 packs of Splenda to heavy whipping cream and
beat on high until starting to thicken.

Put mixer on low speed and gradually blend in 1/4 cup of
cocoa powder until blended well.
Once blended beat again on high speed until whipped cream
is fluffy.

If you find that you would like this sweeter add 1-2 more
Splenda packs. I like the taste of dark chocolate, not too
sweet.

Layer Jello & Chocolate Cream in a tall glass.

You could probably make enough of this to layer a punch
bowl and make it a sugar free Trifle style dessert.

CREAM CHEESE MINTS
3 ounce cream cheese, room temperature
2 1/2 cups confectioners' sugar
4-6 drops Lorann brank Creme de Menthe candy oil
flavoring (available at Walmart or candy supply shops)
Granulated sugar

Mix cream cheese and confectioners' sugar together. Start
with 4 drops of flavoring and then carefully add flavoring
and color as desired. Knead until pie dough consistency is
 achieved. Add sugar to make softer or decrease sugar for
a firmer consistency. Take a small pinch and roll into a ball
 then roll in granulated sugar. Set on waxed paper or press
into a candy mold if desired. Remove excess from mold and
unmold at once onto waxed paper. Refrigerate until ready
to serve.
 

WALNUT FUDGE
3 (6 ounce) packages semi-sweet chocolate chips (3 cups)
1 (14 ounce) can sweetened condensed milk
(not evaporated milk)
Dash of salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract

In microwave, combine chips, sweetened condensed milk
and salt in a 1 quart bowl. Cook on 100% high power
3 minutes. Stir until chips melt and mixture is smooth.
Do not overcook, chocolate will burn. Stir in vanilla
and walnuts. Mix well. Spray an 8 x 8 inch glass pan
with non-stick cooking spray (Pam).

Pour chocolate mixture in pan. Do not refrigerate, fudge
will harden at room temperature - about 4-6 hours. Store
loosely covered with foil at room temperature for easier cutting.

 CHOCOLATE TRUFFLES
3 cups (18 ounces) semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
(not evaporated milk)
1 tablespoon vanilla extract
For chocolate mint truffles omit vanilla and add  1/2 teaspoon
Lorann Creme de Menthe flavored oil for candy

Coatings: Finely chopped nuts, flaked coconut, chocolate
 sprinkles, colored sprinkles, colored sugar, unsweetened
cocoa powder, sifted powdered sugar, or tube frosting. In
large saucepan melt chips on medium-low until melted, or
microwave in glass bowl on high (100% power) for 3
minutes with sweetened condensed milk. Remove from
heat. Stir until smooth. Stir in vanilla extract for regular
truffles or creme de menthe oil for mint chocolate. Pour
into medium bowl. Cover and chill in refrigerator 2 to 3
hours or until firm. Pinch small pieces and roll into
1-inch balls. A melon ball scoop works very well too.

Roll balls in desired coating and/or decorate with frosting.
Place on cookie sheet. When finished coating, store in a
tightly covered container in refrigerator. Take out of
refrigerator at least a half-hour before serving.