Quick Coffee Cake

Colleen Dineen Wellwood

  • 2 C flour
  • 1-1/2 C sugar
  • 3/4 C butter
  • 2 tsp baking powder
  • 1/4 tsp vanilla
  • 2 eggs
  • 3/4 C milk
  • Cinnamon to flavor

Mix flour, sugar, butter, baking powder until crumbled. Reserve 1 cup of this mixture for topping. Add vanilla, eggs, and milk to remaining mixture and beat. Place in an 8″ square pan and cover with reserved crumb mixture. Sprinkle with cinnamon. Bake 20-25 minutes at 350.

by Tim Dineen

Oatmeal Cookies

Peg McCaslin Dineen

  • 1 C shortening
  • 1 C brown sugar
  • 1 C sugar
  • 2 eggs
  • 1-1/4 C flour
  • 1 tsp soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3 C oatmeal

Beat together shortening, sugars, vanilla, and eggs. Add dry ingredients. Drop by teaspoonfuls on greased cookie sheets and bake at 350 for 10-12 minutes.

by Tim Dineen

Sour Cream Coffee Cake

Rita Dineen Roberts

  • 1/2 lb. butter
  • 2 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1 tsp vanilla
  • 2 C flour
  • 1/4to 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 4-5 tbsp brown sugar
  • 3/4 C chopped pecans

Grease and flour large bundt pan. Cream butter and sugar. Add eggs, one at a time, mixing thoroughly after each. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1/3 to 1/2 of batter into prepared pan.

Combine cinnamon, brown sugar, and nuts. Lightly sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 for 60-65 minutes. Cake will rise, then fall slightly. Cool until pan can be held comfortably. Sift powdered sugar over to of cake, if desired.

by Tim Dineen

Brownies

Barb O’Hanlon Dineen

  • 2 C sugar
  • 2 eggs
  • 2C flour
  • 1/2 tsp salt
  • 1/2 C nuts
  • 1-1/2 C margarine
  • 1 C milk
  • 1/2 C cocoa
  • 1 tsp vanilla

Cream sugar and margarine. Add eggs and milk. Stir in sifted flour, cocoa, vanilla. Add nuts. Bake at 350 for 25 minutes. When cool, add your favorite chocolate frosting.

by Tim Dineen

Bohemian Brownies

Eileen Dworak Dineen

  • 1 German chocolate cake mix
  • 50 caramels (14 oz package)
  • 2/3 C evaporated milk
  • 3/4 C melted butter
  • 1 C chopped nuts
  • 1-6 oz. package chocolate chips

Combine cake mix and 1/3 cup evaporated milk, margarine, and nuts. Press half of the mixture into a 9 x 13 greased and floured pan. Bake at 350 for 8-10 minutes.

Combine caramels and remaining 1/3 cup milk and heat until caramels are melted, stirring frequently. When cake is baked, remove from oven. Spread caramel mixture on top. Sprinkle chocolate chips on top of caramel mixture. Top with remaining cake mixture. Bake at 350 for 15-20 minutes. Remove and cool.

by Tim Dineen

Zucchini Brownies

Mary Dineen Jankowski

  • 1-1/2 C plus 2 tsp sugar
  • 1/2 C margarine
  • 2 eggs
  • 2 C flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tbsp cocoa
  • 2 C grated zucchini
  • 1 C chocolate chips

Cream together 1-1/2 cups sugar, margarine, and eggs. Mix in dry ingredients and zucchini until well blended. Stir in chocolate chips and spoon into a greased and floured 9 x 13 inch pan. Sprinkle remaining 2 tsp sugar over top. Bake at 350 for 45 minutes or until done.

by Tim Dineen

Chocolate Chip Cookies

Margaret Dineen Prendergast

  • 1 C shortening
  • 1 C margarine, melted
  • 1-1/2 C brown sugar
  • 1-1/2 C white sugar
  • 4 eggs
  • 2tsp soda
  • 4-1/2 C flour
  • 2 tsp salt
  • 2 C chocolate chips

Cream shortening, melted margarine, and sugars. Add eggs. Sift in dry ingredients. Blend in chocolate chips and drop by spoonful on greased cookie sheets. Bake at 325 for 12 minutes.

by Tim Dineen

Frosted Nutmeg Logs

Kate Kelly Hodsdon

A Christmas tradition at the Hodsdon house!

  • 1 C butter
  • 3/4 C sugar
  • 3 C flour
  • 1 egg
  • 2-1/2 tsp nutmeg
  • 4 tsp rum extract
  • 4 tsp vanilla

Cream butter and sugar. Add egg, nutmeg, and extracts. Stir flour into creamed mixture. Shape into 1/2″ x 3″ rolls and place 2 inches apart on cookie sheet. Bake at 350 for 15 minutes. Cool. Frost with Vanilla-Rum Icing.

Icing:

  • 1/4 C butter or margarine
  • 3 C powdered sugar
  • 2 tsp vanilla
  • 2 tsp rum extract
  • 2 tbsp cream
  • Nutmeg

Cream butter. Add part of sugar and extracts. Mix. Add remaining sugar and enough cream to obtain desired spreading consistency. Frost cookies and run the tines of a fork down the frosting. Sprinkle with nutmeg. Makes 3-4 dozen.

by Tim Dineen

Molasses Sugar Cookies

Nita Bates Dineen

  • 3/4 C shortening (not vegetable oil)
  • 1 C sugar
  • 1/4 C molasses
  • 1 egg
  • 2 tsp baking soda
  • 2-1/4 C all-purpose flour
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1/2 tsp salt

Cream shortening, sugar, egg, and molasses. Mix in remaining ingredients. Stir well and chilll for one hour. Heat oven to 375. Form dough into one-inch balls. Roll balls lightly in granulated sugar and place 2-3 inches apart on cookie sheet. Bake 8-10 minutes or just until set. Makes 4 dozen.

by Tim Dineen

Toffee Cake

Margaret Dineen Prendergrast

Topping:

  • 1/2 C brown sugar
  • 1 tbsp cinnamon

Cake:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 package instant vanilla pudding
  • 1 package instant butterscotch pudding
  • 1 C water
  • 3/4 C oil
  • 1 tsp vanilla
  • 4 eggs

Cream eggs and sugar. Add pudding mixes, water, and oil. Sift in dry ingredients. Pour 1/3 of batter into greased 9 x 13 cake pan. Spread with 1/3 of topping. Repeat twice, ending with topping. Bake at 350 for 40-45 minutes.

by Tim Dineen

Aunt Helen Huser's Chocolate Cookies

Kathleen Dineen Kelly

  • 1/2 C margarine or butter
  • 2/3 C sugar
  • 1/2 C cocoa (mix with some hot water to make a syrupy goop)
  • 2 eggs
  • Raisins and/or nuts as desired
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 2 C flour

Cream margarine, sugar and cocoa syrup and eggs. Add re�maining ingredients. Drop from spoon on cookie sheet and bake at 350 for 1 5 minutes. Helen always frosted her cookies with either chocolate or vanilla frosting. These have a cake like consistency.

by Tim Dineen

Zucchini Cake

Beth Dineen Engel

  • 1-1/2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1-1/4 C brown sugar
  • 2 eggs
  • 3/4 C oil
  • 1 tsp vanilla
  • 1-1/2 C shredded zucchini, shredded
  • Whipped cream topping

Combine flour, baking powder, salt, soda, cinnamon, nutmeg, and cloves. Set aside. Beat together sugar, eggs, oil, and vanilla. Add zucchini. Stir dry ingredients into egg/sugar mixture Pour batter into a greased 10 inch fluted pan. Bake at 350 for 45 minutes. Cool in pan for 10 minutes before removing to wire rack to cool. Serve with whipped cream.

by Tim Dineen