Category: Desserts

Cake:

½ cup Crisco oil

5 teaspoons cocoa powder

1 stick butter or margarine

1 cup water

½ teaspoon salt

1 teaspoon vanilla flavoring

2 cups sugar

2 cups plain all-purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda

Icing:

1 stick of margarine

5 teaspoons cocoa powder

¼ cup milk

1 teaspoon vanilla extract

1 box powdered sugar (more if needed)

1 cup chopped pecans

 

Directions:

Preheat oven to 350°.

Stir the baking soda into the buttermilk; set aside.

Bring oil, 5 teaspoons cocoa, 1 stick of margarine and water to boil.

Remove from heat and add salt, vanilla, sugar, flour, eggs, buttermilk & baking soda. Mix well.  Pour into a greased 9 x 13-inch baking pan.

Bake for 30 minutes or until tester inserted in center comes out clean.

For icing: bring first four ingredients to a rolling boil.

Remove from heat and stir in powdered sugar and nuts.

Spread on cooled cake.

FOR THE FINGERS:

1 cup butter, room temperature (2 sticks)

⅓ cup granulated sugar

½ cup powdered sugar

½ teaspoon salt

1 Tablespoon pure vanilla extract

2¼ cup all-purpose flour

1⅓ cups pecans finely ground/chopped about 2¼ cups whole pecans

2 cups powdered sugar for dusting

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Cream butter and sugars until light and fluffy; about 3-5 minutes.

Mix in vanilla extract and salt.

Slowly mix in flour just until combined. Wipe down the sides of the bowl with a spatula. Turn up mixer to high and mix for 30 seconds.

Mix in pecans until combined.

Scrape down the sides and bottom of the mixing bowl with a spatula.

Shape  into long, thing fingers, but not too thin.

Place on greased baking sheet.

Bake in oven for 16-20 minutes.

Allow to cool slightly then transfer to a cooling rack.

Once completely cool roll in a bowl of powdered sugar, slightly pressing the sugar into the finger.

FOR THE FINGERNAILS:

Sliced  almonds

Red food dye/coloring

Tube of white decorating  icing (baking aisle in grocery store)

Place  almonds  into a small bowl and add some dye to the desired redness, stirring and tossing to coat evenly.

Spread almonds onto a paper towel and allow to air dry several hours.

Apply a small drop of the icing to one end of each finger and attach the “nail”.  Let set and arrange on platter or into treat boxes.

*Note this recipe can be make without the fingernails for a nice cookie for anytime eating!

Makes 1 deep dish pie

1 2/3 cup sugar

3 Tablespoons plain all-purpose flour

1 stick margarine

4 eggs

1 teaspoon vanilla extract

1 small can crushed pineapple 

1 ½ cups flake coconut

1 9-inch deep dish pie shell, unbaked

1. Preheat oven to 350°.
2. Combine sugar and flour; add margarine and mix well.
3. Add eggs, mixing well.
4. Add vanilla, pineapple and coconut, mixing well.
5. Pour into pie shell and bake for 1 hour or until golden and firm.