Igloos

 

• 1/2 cup butter, soften
• 1 cup sugar
• 1 20 ounce can of crushed pineapple
• 1 cup raisins
• 1 cup toasted pecans
• 1 package 8 ounce package buttered flavored cookie rings
• 2 cups whipping cream
• 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 cup shredded coconut
• 20 maraschino cherries with stems

In a medium bowl cream butter and sugar.  Stir in pineapple until blended.
In food processor chop raisins and pecans until coarse ground.  Stir into pineapple mixture.
Spread filling onto 3 cookies.  Stack and gently press together.  Top with plain cookie.
Repeat until you have 20 stacks.
Let stand 8 hours or overnight at room temperature until cookies are soft.
Just before serving beat cream with sugar and vanilla until stiff.
Frost cookie stacks with whipped cream.  Sprinkle with coconut and top with cherry.

Printable Recipe

What you will need:

Sugar, butter, pineapple, raisins, pecans, butter cookies, whipped cream, vanilla, coconut, and cherries

 

 

Spread filling on three cookies.

 

 

Stack the filled cookies and top with plain cookie.  Press together gently.  Repeat with remaining cookies.

 

 

 

Let stand 8 hours or overnight at room temperature.  Cookies will soften.

 

 

After 8 hours.

 

  

This makes a pretty dessert for Christmas.  Cool Whip can be used for whipped cream frosting.  It is  more stable than whipped cream and will allow frosting the cookie stacks several hours before serving.  Refrigerate after frosting the cakes.  The unfrosted cookie stacks can be stored two days in refrigerator or frozen for one month, making this a great make-ahead dessert.          

Fresh Apple Cake

Fresh Apple Cake with Buttermilk Glaze

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups firmly packed brown sugar
• 1 1/2 cups of vegetable oil
• 3 large eggs, beaten
• 4 cups grated apples, about 4 large apples
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

Preheat oven to 350*.
Combine flour, cinnamon, baking powder, and salt in bowl.
Beat together eggs, brown sugar, and oil.
Gradually add flour.  Stir in apples, pecans, and vanilla.
Pour into a greased and floured fluted 10 inch pan.
Bake in preheated 350* oven for 50 to 60 minutes or until toothpick comes out clean.
Pour all but 1/2 cup of buttermilk glaze over cake and let cool in pan 30 minutes.
Invert cake on serving plate and pour on reserved glaze.

Printable Recipe

What you will need:

 

 

 

flour, cinnamon, baking powder, salt, eggs, brown sugar, oil, apples, pecans, and vanilla

 

 

Beat eggs, oil, and brown sugar together.

 

 

Mix flour, cinnamon, baking soda, and salt.

 

 

Gradually add flour mixture on slow speed of mixer.

 

 

Stir in grated apples, chopped pecans, and vanilla.

 

 

Pour into fluted 10 inch pan and bake in preheated 350* oven 50 to 60 minutes, or until toothpick comes out clean.

 

 

 

Buttermilk Glaze

• 1 cup of sugar
• 1/2 cup of butter
• 1/2 cup buttermilk
• 1/4 teaspoon baking soda
• 1 teaspoon of vanilla extract

Just before cake is done bring to boil sugar, butter, and buttermilk in medium saucepot.  Remove from heat and stir in baking soda and vanilla.  Pour all but 1/2 cup of glaze over cake when it comes out of oven and cool 30 minutes.  Invert onto serving plate and pour 1/2 cup reserved glaze over top of cake.

 

 

Cake can also be make without the glaze.  Just cool 10 minutes and invert onto serving plate.