CATHEDRAL WINDOW COOKIES
From her kitchen in Meriden, Connecticut, Diane Sequist shares this treat that's bound to become a family favorite. "These cookies are great for bake sales and holidays," she writes. "Kids of all ages love the colorful mini marshmallows, chocolate and chopped nuts."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CATHEDRAL WINDOWS II
Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Crystal
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
- Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
- Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g
CATHEDRAL WINDOW FRUITCAKE
This recipe is from "My Great Recipes". I have not yet made this cake, but it sure looks good! ;-)
Provided by justmeterri
Categories Dessert
Time 1h40m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
- Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
- Add pecans, mixing with hands until uniformly mixed with fruit.
- Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
- Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
- Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
- TIPS:.
- Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.
CATHEDRAL WINDOW CAKE
This was originally made just using jellied orange candy slices (SEE ORANGE SLICE CAKE), but when substituting the different colored jellied candy slices, it looks like a colorful, stained-glass Cathedral window when it is sliced. A different twist for those who don't care for traditional fruitcake!
Provided by Terrie Hoelscher
Categories Cakes
Time 2h45m
Number Of Ingredients 12
Steps:
- 1. Grease and flour a large tube pan or Bundt pan. Set aside. Preheat oven to 250°.
- 2. In a medium bowl, with a rotary mixer, cream together the butter and sugar until smooth.
- 3. Add eggs to the butter/sugar mixture, one at a time, beating well after each addition. Set aside.
- 4. In a separate small bowl, stir the baking soda and buttermilk together until soda is dissolved. Add this to the creamed butter/sugar/eggs mixture. Mix well with rotary mixer, and set aside.
- 5. Place flour in a large bowl (you might want to use a clean dish pan). Add the chopped dates, chopped jellied candies, nuts and coconut. Stir these well, coating each piece, so the dates and jellied candies don't clump and stick to themselves.
- 6. Add the creamed butter/sugar/eggs/buttermilk mixture to the flour mixture. This makes a very stiff dough, and should be mixed with the hands. When it is well mixed, put it into the prepared tube or Bundt pan.
- 7. Bake at 250° for 2 hrs. 10 mins., to 2 hrs. 30 minutes ... check for doneness, as ovens do vary and this cake is in the low oven for quite awhile!
- 8. Combine the orange juice and powdered sugar. Mix well to dissolve all the powdered sugar, then pour over the hot cake in the pan. Allow to stand in pan overnight.
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