Friend and cookie extraordinaire, Stephanie TeDesco, appeared on At Home several times over the years, and she always had some tasty treats to share. In this 2004 episode, she visits Arlene to make Texas sheet cake squares, lemon bars, iced orange cookies, cheesecake tassies. The decorative poinsettia style icing on the sheet cake squares really makes them look elegant.
Texas Sheetcake Squares
Ingredients
Cake
- 1 cup margarine
- 1 cup water
- 4 tbsp cocoa powder
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
Frosting
- 1/2 cup margarine
- 6 tbsp milk
- 4 tbsp coca
- 4 cups powdered sugar
- 1 tsp vanilla
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 375 degrees. Grease and flour a jellyroll pan.
- In a saucepan over medium high heat combine margarine, water and cocoa. Bring to boil, then add sugar, flour and baking soda. Using a mixer combine and add the eggs and sour cream. Pour batter into prepared jellyroll pan and bake in preheated oven from 15 to 20 minutes. Remove from oven and frost immediately.
- To make frosting: In a saucepan, combine all frosting ingredients except powdered sugar. Bring to boil, remove from heat and add powdered sugar. Using a mixer, beat frosting until smooth and creamy. Add vanilla and beat until blended. Frost hot cake and let cool immediately. Cool cake in pan or wire rack until completely cooled. Cut into squares. May decorate each square and place in scuffle papers. Makes 4 dozen squares. Enjoy!
Lemon Bars
Ingredients
Crust
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter
Filling
- 4 eggs
- 2 cups sugar
- 6 tbsp lemon juice
- 4 tbsp flour
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350 degrees. Mix flour, powdered sugar and butter together until dough forms and press into a 9 x 13- inch pan coming up the sides about 1/2-inch.
- Bake in preheated oven for 20 minutes. Remove from oven and pour filling over the crust. Make filling while crust bakes. To make filling, in a mixing bowl, beat 4 eggs with mixer while gradually adding 2 cups sugar. Add lemon juice and fold in flour and baking powder.
- Pour over crust and bake for 25 minutes. Remove from oven and sprinkle with powdered sugar. Cool completely and then cut into finger sized bars or squares. Makes 24 pieces. Enjoy!
Iced Orange Cookies
Ingredients
Cookies
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup vegetable shortening
- 1 cup sugar
- 2 eggs (lightly beaten)
- 1 tbsp grated orange rind
- 1/2 cup orange juice
- 1/2 cup coconut or walnuts (optional)
Frosting
- 2 cups powdered sugar
- orange juice
- 1/4 cup butter (softened)
Instructions
- Preheat oven to 400 degrees. Grease baking sheets and set aside.
- In a mixing bowl, cream thoroughly shortening and sugar using mixer. Add eggs, juice and orange rind. Mix well. Add flour, salt and baking soda. Stir in coconut or walnuts. Blend well.
- Drop dough by teaspoonfuls 2-inches apart on prepared baking sheets. Bake in preheated oven for 10 to 12 minutes. Cool completely on wire rack. Frost with Orange Butter Cream Frosting. Makes 4 dozen.
- For the frosting, in a small mixing bowl, place the sugar and butter. Blend with mixer, adding enough juice to make frosting spreading consistency. Frost cookies. Enjoy!
Cheesecake Tassies
Ingredients
- 2 packages cream cheese (8oz each)
- 3 eggs
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 box vanilla wafer cookies
- foil tassie paper cups
- 1 can cherry, blueberry, or lemon pie filling (20 oz)
Instructions
- Preheat oven to 350 degrees. Line tassie pans with foil papers, and place one vanilla wafer into each cup. Trim wafers if needed to fit bottom.
- In a large mixer bowl, combine cream cheese, sugar and vanilla and beat until smooth and creamy. Add eggs one at a time and blend after each on low speed. Do not overbeat. Spoon batter into each cup, 3/4 full.
- Bake in preheated oven for 15 minutes. Do not allow tassie tops to brown. They will puff during baking and fall when cool. Remove from oven and let cool for 5 minutes in the pan. Remove from pan and cool on wire rack. When cooled completely, top each tassie with 1 teaspoon of pie filling. Refrigerate tassies until ready to serve. Makes 4 dozen tassies. Enjoy!
Transcript
- ♪ Make yourself at home ♪ ♪ Enjoy the time we share ♪ ♪ With a dash of this ♪ ♪ And a pinch of that ♪ ♪ Mixed all up with care ♪ ♪ The best company and conversation ♪ ♪ Recipes and neat creations ♪ ♪ We’re cooking up something good ♪ ♪ Here at home ♪ ♪ We are cooking up something good ♪ ♪ Here at home ♪ Hello, and welcome back again for week two of our Christmas cookie preparations. Have another great friend of mine that’s here today. You know, it’s nice to have friends that like things to do like you like to do. Like, get together with somebody that likes to bake, you can talk for hours, and that’s Stephanie and me. When we get together, we always talk cakes, or what kind of icing, or what kind of cookies. And her son got married a few months back, and I’ll tell you what, they had the most beautiful wedding, just a lovely wedding. Lots of people, everybody having fun, and the most beautiful cookies. So I said, “Steph, you think you could come and show us how to make some of those for my viewers at Christmas time?” And she said, “I’d be happy to,” so we’re gonna meet her in just a minute. Lemme show you something real quick. This is what she does, and I thought this is a good, good hint. She buys pizza boxes. Now, you don’t wanna use the one that you had the pepperoni and sausage pizza in. No, no, no, that’s not good. You can buy clean, brand-new pizza boxes. She lines them with plastic wrap that extends out over the edges, and then she puts her layers. Isn’t it great? Put your cookies in there. If you’re gonna put two layers, a thin cookie, put a piece of wax paper in-between. When you get the cookies in there, then just fold this back up and over. Seal it up really well. And then she even marks on the top what kind of a cookie it is. Isn’t this great, look how nice these would stack in a freezer. That is brilliant. I’m doing that this time, ’cause this is easy to do, and I love it. Well, we’re gonna get started with today’s cookies, and meet my dear friend, Stephanie, in just a minute. Here’s today’s At Home Hint. Here’s today’s At Home Hint. Refrigerator cookie dough can be made a week or more ahead. Shape into a smooth roll wrapped in wax paper and frozen until needed. Thaw, and bake as the recipe instructs. If you have a helpful hint you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499. Well, like I told you, I want to introduce you to my dear friend, Stephanie Te Desco Stephanie, I’m glad you’re here.
- Hi, thanks for having me, Arlene.
- Yeah, we’re glad you’re here, ’cause your cookies were so good at Jeff’s wedding. I’m telling you, they were just awesome. And everybody’s was, ’cause you had a big variety there.
- Yes, there was a lot. There was a lot of cookies.
- And they were all delicious. And you looked beautiful, and the bride, and every, it was really a nice wedding. Now, I’ve asked you to show us a bunch of different cookies. So, again, stay with us, ’cause this is fast. First I ask you about the Lemon Bars, ’cause they were just like a… Honest, they were like taking a slice of lemon meringue pie. Wouldn’t you say that?
- I think so, I think
- That lemon’s so strong.
- that’s the taste without having a whole piece of pie to eat.
- Piece of pie, right. Okay, so this has, like, a crust?
- Yes.
- Tell me about this crust.
- Okay, this crust, it’s a simple crust. It’s 2 cups of all-purpose flour, 1/2 a cup of powdered sugar, and 1 cup of butter or margarine. Or you can mix. I mix one stick of butter, one stick of margarine to give it more, it’s like a shortbread,
- Oh, okay.
- is what it is.
- [Arlene] And then you bake this?
- You bake that for 15 to 20 minutes on a 350 oven.
- Okay, did you use the mixer to mix this up, or can you do it with your hands, or…
- I mixed it by hand.
- Oh, okay.
- I like to do it,
- And you just pressed it in?
- Oh, okay.
- Just press it in, prick the
- Edges of it?
- edges of it with a fork, come up the sides of your pan a little bit to hold the filling.
- [Arlene] Okay, and you bake it
- It’s a 350,
- for 20 minutes?
- and it’s 15 to 20 minutes depending, you don’t want it to get too brown, ’cause you’re gonna put your filling on and put it back in the oven.
- You bake again, okay.
- Right.
- All right, show us the filling now.
- Okay, this is an easy dessert.
- I love it.
- You have 4 eggs.
- Okay. And what we’re gonna do is, we’re gonna beat the eggs until it’s a little bit…
- Okay. Just to mix them up a little bit.
- [Stephanie] Little bit frothy. Kind of a light lemon color.
- [Arlene] Well, and you know what, this helps to keep the filling together too, doesn’t it?
- Right.
- [Arlene] Like, when it goes onto the crust.
- It kinda gives you your creamy, lemon-custard kind of filling.
- Sure. Stephanie not just bakes cookies, but she bakes the most beautiful wedding cakes, and other kind of cakes. She’s an awesome baker, she really is. And we’re gonna give you her number. If you’re in the area and you need some holiday baked goods, you wanna definitely take her number down.
- Now to this, we’re gonna add, gradually, 2 cups of granulated sugar.
- [Arlene] Okay, 2 cups. A little bit at a time.
- Little bit at a time, or in, just like a nice, little slow stream.
- Stream, okay.
- Keep mixing, if you have a, you know…
- Okay.
- If you wanna do it, like, 1/4 of a cup a time. However, it’s a forgiving recipe.
- Sure.
- It lets you do whatever.
- That’s the kind I like, boy.
- Me too, because when you bake, and you’re doing for a big occasion, you don’t have time to be,
- No, you don’t.
- you know, redoing them if they don’t turn out.
- That’s exactly right.
- [Stephanie] And this always turns out.
- [Arlene] And the smell too, when you have good lemon, fresh lemon, the lemon juice is wonderful.
- Fresh lemons. Fresh lemons, now, sometimes the lemons aren’t real juicy, and you have to substitute a little bit of the
- Like, the bottled? reconstituted lemon juice.
- Okay.
- But that works too.
- It does. It does, it just depends on-
- Just not as well, huh?
- Depends on what you like.
- Okay.
- Now we’ve got a little bit… They’re getting thick, they’re a little bit…
- Yeah, I can see they are getting thick, just since you’ve incorporated that.
- Light-colored.
- [Stephanie] Now I’m gonna add 6 tablespoons of lemon juice. That’s about the juice from 2 lemons.
- Okay. And that’s fresh-squeezed, right?
- [Stephanie] Fresh-squeezed, but like I said, if you need to add a little bit, if you don’t get as much outta your lemons.
- Okay, good.
- [Stephanie] I had to put it in two containers.
- That’s all right. So that’s 6 tablespoons.
- 6 tablespoons.
- Okay, and now?
- Okay, now, to that…
- Okay.
- Do we have a…
- What do you need, a spatula or something?
- We’re gonna fold in.
- Okay. Can you use this big one? Is that okay?
- I guess so, we can, sure. What you’re gonna do is you’re gonna fold in 1/2 a teaspoon of baking powder.
- [Arlene] 1/2 a teaspoon, okay.
- [Stephanie] And we also have 4 tablespoons of all-purpose flour.
- [Arlene] So you didn’t combine those, you just do them separately,
- I do, yeah. Yeah.
- which is okay. And why would you not beat that in? Why would you fold it in instead?
- I would think, to give it more of a lighter…
- Okay.
- So you don’t break down the eggs.
- Eggs, okay. All right.
- But you can just mix it. You don’t even have to, really… You can just mix it real
- Gently, huh?
- gently.
- [Arlene] Now, do you keep the temperature of the oven on the same degree as when you baked the crust?
- Yes.
- You do.
- Okay, while she’s folding that in, let me give you the information about where you can contact her if you’d like to have Christmas cookies, maybe a special occasion cake. You know, we’ve always told you, how about a “Happy Birthday, Jesus” cake on your holiday table, which would be great. You can call her at 412-751-6578. And that’s in the Pittsburgh area. And I know that you’re not gonna be disappointed. And she just does fabulous, and she’s good-priced, and everything is quality and beautiful. And I’m just happy that, just leave that down there. That’s good.
- Right here? Okay.
- Now you’re gonna pour this in there?
- Gonna put it over the crust.
- Okay. See, nice and smooth. Beautiful. And you wanna make sure it gets into all the corners, huh?
- Yes.
- No lemon rind in it, though, huh?
- No lemon rind.
- No lemon rind, okay.
- I think it makes it a little bit bitter. I think that’s what happens.
- Sometimes the rind does do that, you’re right.
- Certain things… Yeah, especially…
- You wanna pop that in the oven?
- We’re gonna pop it back in the oven.
- Okay. We’re getting her acquainted with our kitchen. And she’s finding out which oven’s which, and you picked the right one. And how long does that bake, Steph?
- [Stephanie] This is gonna bake about 20 minutes.
- 20 minutes.
- And then I check on it to make sure that it’s just a light golden-brown on the top, that it’s not getting too dark.
- Okay, now the next one she’s gonna do, while she’s setting the timer, I don’t know if you’re like me, but I like those little cheesecake tassies. And hers are really, really good, excellent. And maybe while you start to get that filling ready we can talk through… These pans’re wonderful. I don’t know if any of you have them. You know how the little tea tassie pans that hold just like, 1 dozen? These hold 2 dozen. And these’re fabulous. They’re made by Wilton, but we can’t find them anymore. So just keep looking out… Maybe their website would have them, we don’t know, But it makes a lot of them. But you put a vanilla wafer in the bottom, right?
- Right, I take a vanilla wafer…
- Okay, show us how you do that. Because she just doesn’t take a big one like this and put it in, because, look how that doesn’t fit right. Doesn’t fit well, see? So show us what you do.
- [Stephanie] All I do is I take a pairing knife. You pare it. Oh, in a circle.
- In a circle. Go around my circle.
- Like, about as big as a quarter, huh?
- And try to get it about the same size as the tassie pan.
- Look at that.
- [Stephanie] And it’s a little messy. I save the crumbs.
- [Arlene] And what do you do with them?
- [Stephanie] You can make, like, instead of a graham-cracker crust, you can make a vanilla-wafer crust.
- See, that’s a true businesswoman, always thinking of ways.
- You crush them down, and…
- Okay, go ahead, let me do one of these while you start your-
- Wanna do one of these? Sure. Step back, I’m operating.
- Uh-oh. Okay, oh, you got this nice knife that does this good.
- Oh, it’s wonderful ’cause it’s curved.
- Curved, yeah.
- I’ve already beaten
- Okay.
- 2 eight-ounce cream cheese.
- All right.
- I don’t like the low-fat, lite.
- No. It doesn’t taste right.
- Because it has a tendency to get watery.
- Right.
- To that, I beat it until it’s smooth, I add 2/3 of a cup of sugar,
- 2/3 cup, okay.
- granulated sugar.
- [Stephanie] And I make sure that it’s all together.
- It’s incorporated, right.
- Because once you’re done with this… When I add the eggs, I just want the eggs to be enough that they’re incorporated into the batter,
- Not beat and beat and beat.
- but I don’t wanna beat them.
- Yeah. I gotcha.
- I’m gonna add my teaspoon of vanilla.
- Vanilla, okay, that’s good. And?
- And then I have…
- How many eggs? 3?
- It looks like 3 on this one, yes.
- 3 eggs. You do them all once, or just some at a time.
- I do 1 at a time.
- [Arlene] Okay, now, you’re gonna spoon that into these cups.
- Yes.
- And you make them clear to the top, or just…
- 3/4 of the way full.
- 3/4, okay, and then you’re gonna bake these for how long?
- Then we bake them
- 15 minutes?
- for 15 minutes.
- At 350?
- At 350.
- Okay.
- You do not want them to get brown on the top.
- Right.
- [Stephanie] But I wanna scrape my bowl down, just to make sure all the cream cheese is in there.
- Sure.
- And the sugar.
- You have to do that. And then, I’m just gonna talk them through while you’re doing that. And then you bring them out. Do you have to let them cool before you put the cherries on top?
- I do, I let them cool for about 5 or 6 minutes in the pan.
- In the pan, okay.
- And I try to always use the foil pan tassie cups.
- You line them with the foil cups. Get those at any cake- or candy-supply place. And then they cool, and they do sink in the middle. And then she just takes the cherry pie filling. And how much do you put on each one?
- [Stephanie] One or two.
- One or two.
- Whatever it fits on the top.
- And you don’t have to totally cover the top, right?
- No, no, you don’t. It’s something that whatever you feel,
- What you like, sure.
- whatever you like. You can use other things, also. You can use
- Pineapple, or whatever, blueberry
- Pineapple, lemon, blueberry, I made blueberry and cherry for the wedding, is what I did.
- Okay, now Steph, these should be refrigerated though, right?
- Yes, I keep them
- How long?
- refrigerated.
- Couple weeks?
- Couple weeks, they’ll stay in the refrigerator.
- But they don’t freeze well.
- No, they do not freeze.
- So you don’t wanna do these frozen, okay? You wanna make them, like, a week before Christmas, so you have them. You have them the week after, but don’t freeze them, ’cause they really don’t.
- They get soggy.
- We’re gonna take a break. We come back, she’s got a whole lot more. Stay with us, we’ll be back in just a minute. We’re in the “At Home” kitchen today, and we are doing Christmas cookies. My friend Stephanie’s here, we’ve already got two batches in the oven. We have wonderful Lemon Bars, and our Cheesecake Tassies.
- Right.
- And they’re both cooking. And now, the next one is Texas Sheet Cake, but it’s got a twist. Go ahead, let’s show them how to make the Texas Sheet Cake.
- Okay, you take 2 cups of granulated sugar.
- Okay.
- 2 cups of all-purpose flour.
- 2 and 2, easy to do.
- Very easy.
- [Arlene] Okay. You’re gonna mix them with the beaters like that?
- Low speed.
- Just mix the two together.
- Blend, huh? Okay, now what’re we gonna add?
- Now we are going to add our teaspoon of baking soda.
- Okay.
- This is a great, versatile cookie. I’ve made this Texas Sheet Cake a lot of times because it does give you so many options, doesn’t it?
- It does. It really does. You can decorate them, you can do nuts,
- Yeah.
- whatever you want.
- Tell me what’s in here, now.
- This is a cup of margarine.
- Okay.
- [Stephanie] 1 cup of water.
- Okay.
- 4 tablespoons of cocoa, like Hershey’s cocoa powder.
- Cocoa. Okay.
- Okay.
- And you bring it just to a boil.
- To a boil. I have to do that, all right. And then you’re gonna pour that in here?
- I’m just gonna pour it into here.
- Oh my goodness, okay. Think I remember doing that. Nice, big, bowl, deep bowl. We don’t want anybody wearing it. Don’t forget, now, if you need to get some cookies for the holidays, you don’t have time; or you need a cake for special occasion, Stephanie has a business. I’ll take that.
- ‘Cause we’re gonna use that next.
- And her phone number, if you’re in the Pittsburgh area, is 412-751-6578, and it’s there on the screen. And you’re just mixing that, now, very gently, aren’t you?
- Just trying to get everything incorporated into it.
- Now, if that’s come to a boil, that’s hot, and you’re putting that in the flour, you’re gonna add some eggs to this?
- I’m gonna add eggs, but I’m gonna add sour cream also, and I’m gonna add the sour cream first.
- Because that’s gonna cool it down, right?
- Exactly.
- I was worried about you getting scrambled eggs.
- Yes.
- Chocolate scrambled eggs just doesn’t do it for me.
- Yes, you would have-
- Not at Christmas, or any other time. No way.
- You would have scrambled eggs, believe me.
- I would think so, yeah.
- It’s just one of those things that you learn by doing, when you do it
- Right. the wrong way.
- Yes, absolutely. Okay, and that’s just a what? 1/2-pint?
- 1/2 a cup-
- 1/2 cup, okay.
- 1/2 cup of sour cream.
- Okay. I’ll be the spinner, how’s that?
- Just spin, that’s great.
- I knew I was here for some reason. I couldn’t figure out, but now I know. Now, I’m so excited, because these’re all great hints, great ideas of…
- And then I have 2 eggs,
- 2 eggs.
- [Stephanie] 2 whole eggs.
- I’m just getting you started, to think about what we can do for Christmas, for the cookies. And you know, kids love to get involved, don’t they?
- They do.
- Kids, right?
- That’s how I learned,
- Yeah, exactly.
- ’cause my mother allowed me in the kitchen with her.
- [Arlene] Now, what about your boys?
- My boys, I like them to be in the kitchen, but they like to be there when everything’s done.
- Oh yeah,
- They like to eat.
- they like to sample and eat, I know.
- They wanna eat.
- Oh, that’s typical men, you know, they come when the work’s done, and then they wanna enjoy.
- Then they wanna eat.
- Yeah.
- Okay.
- Is that done?
- Basically, it’s done.
- Okay.
- And then, you have just taken, what, a jelly roll pan?
- 11×15.
- Okay.
- [Stephanie] Jelly roll pan.
- [Arlene] Oh, that’s nice.
- And you can either spray it a little bit, or if you use a non-stick pan, you’re good to go with that.
- Okay. Now, this is gonna go into a 350 degree?
- 350.
- Oh, 350 or 375, whichever. It’ll work at both, I’m sure.
- It works at both, you just have to bake it a little bit longer, especially if you’re making more than, like, we are doing today, with…
- A lot of cookies going on.
- There’s lot of cookies,
- Sure.
- if you use that.
- [Arlene] And about how many minutes for this?
- [Stephanie] It’s probably gonna take about 20 minutes at the 350.
- Okay.
- It might only take 15 if it’s a 375, but I don’t wanna change the temperature of the oven.
- Well, and you know what else? Everybody’s oven is a little different, so you want to be careful. You know, if it calls for 15, I always put 12 on my timer, and then I check it.
- Right.
- When that dings at 12, then I think, “I have a few more minutes. Do I need them, or don’t I?” Instead of going the whole 15, and you really don’t need it. It’s better to do it that way. Oh, look at those cheesecakes in there, too. It smells like Christmas in this place today. I wish you could be here with us, ’cause we need dishwashers, any volunteers? No, no, we’re okay, we’re okay. All right, come on, Steph. Now I’m anxious.
- Okay.
- What’re we doing next? And you’re gonna also make a icing for that when it comes out.
- Right, Right.
- ‘Cause you’re gonna ice it cold, okay. But let’s do the other cookie.
- The other one is an orange cookie, and it’s a drop cookie.
- Okay. Fresh orange in it?
- Fresh orange in it.
- Yum.
- We have a cup of Crisco.
- That’s a cup of Crisco, yeah. You really can use whatever kind you want, but Crisco is the best, don’t you think?
- I try to stick with the name brands.
- Yeah. Okay.
- I do that with everything. But that’s all up up to you, if that’s what you’re used to using.
- Mmhm, some people, yeah. Okay, and you’re just gonna cream that until it’s light and fluffy,
- Right.
- which shouldn’t take too long.
- No, shouldn’t take too long at all. To help it along a little bit, I’m gonna add the eggs.
- Okay, is that 2 eggs?
- [Stephanie] 2 whole eggs.
- [Arlene] Do you use Grade A large egg?
- Yes, I do.
- That’s what I always do too. I always tell you, use a large egg unless it specifies different in your recipe.
- Right.
- And I have to tell you that your idea of that pizza box is so incredible. I think it’s just, I think it’s wonderful.
- They stack real well.
- They do, and you can even, like, mark them on the edge of the box so as you stack them, you can see, “Orange cookies, yeah. Texas Sheet Cake squares.” I mean, whatever. That’s such a great idea.
- While this is creaming, I’m gonna add a pinch of salt.
- [Arlene] Pinch of salt, okay.
- [Stephanie] I’m going to add a teaspoon of baking powder.
- Okay, baking powder.
- [Stephanie] And it doesn’t matter whether you add it to your dry ingredients and put it in,
- Right
- as long as you’re beating it up.
- Okay, we got two minutes, here. Little bit of what’s that?
- And that’s baking soda.
- Soda, okay.
- Okay.
- I love Iced Orange Cookies, they’re so fresh. I’ve been wondering, I haven’t done it myself. Go ahead, what’s that?
- That’s the grated orange rind off of 2 oranges.
- 2 oranges, okay. Could you make this with lemons?
- [Stephanie] I’ve never tried it.
- [Arlene] You know what, that’s been bugging in my brain, to do that.
- I would think so.
- I am gonna try that one of these days, ’cause why couldn’t you?
- It’s a basic cake kind of batter.
- Right.
- Why couldn’t you try it?
- Okay, what’s that?
- [Stephanie] Okay, and this is my orange juice.
- [Arlene] Orange juice, fresh-squeezed?
- It’s the juice of 2 oranges,
- 2 oranges.
- [Stephanie] which comes out to be about 1/2 a cup.
- [Arlene] Okay, just gonna add that slowly?
- Woop!
- Okay, thank you so much, Stephanie.
- We were gonna try and add it slowly.
- I love that orange fragrance following me everywhere I go.
- See, I told you
- It’s that citrus cologne,
- I was gonna do that.
- thank you so much. It’s okay. Hey, we’re in the kitchen, who cares?
- Okay.
- Okay.
- Then I have 2… I have a cup of buttermilk.
- Oh, buttermilk, or sour milk, right?
- Buttermilk or sour milk. I like the buttermilk, it seems to make a better cookie.
- Okay.
- And what we’re gonna do is we’re gonna alternate…
- Add your flour?
- 4 1/2 cups of flour.
- Can I do this?
- [Stephanie] Yes, you can.
- [Arlene] How much of this?
- About half of it, more.
- Okay.
- More?
- Keep going.
- You know what, while you’re
- We’ll do it together.
- putting this-
- Okay, while we’re putting this together, we’re gonna take a break. When we come back, we’re gonna show you the finished product, and even tell you some of the other things about these cookies we’ve done today, we’ll be right back. Don’t forget, now, you want to be sure and send for the recipes that you’re gonna get in all this whole month, because you don’t wanna miss one program, or one recipe that you’re gonna see. Now, Stephanie, I know we made the Texas Sheet Cake. And down there, you can see she’s cut them into squares. But you decorate them to make them special. Show us how to do this little, it’s a poinsettia, right?
- Yes.
- It’s so pretty. Okay, how do we do it?
- Your decorating bag with a leaf tip. You put your little leaf.
- Okay, just one little leaf.
- You take your red icing with a leaf tip, a smaller one.
- [Arlene] Smaller leaf tip, ’cause this is gonna make the…
- [Stephanie] That makes your petals.
- Of your poinsettia.
- And you just go ’round and ’round.
- Just directional, huh? And layer after layer. You can make them as big or as little as you want, I guess, huh?
- As many layers as you want, and when it gets to look like you want it to look, you just stop. You put your little,
- The little centers.
- centers.
- Aw, look at that. Is that neat?
- And it’s done.
- [Arlene] It’s done, you could even do that on a cupcake if you had to.
- Cupcakes…
- Okay, let’s take a little trip around the table. First, there’s the Lemon Bars, that she made that with the fresh lemon juice, and the grated lemon peel. They are so delicate. Do they have to be refrigerated?
- [Stephanie] No, I don’t refrigerate those.
- No, okay. Next to them are the Iced Orange Cookies. That’s what they’re gonna look like. You can do them plain, or she’s got some little nonpareils on there. You can do that with all red or all green sugar. You can do it with jimmies on there, whatever you want. Decorate the way you like. Next to that is our Texas Sheet Cake squares, which she’s just decorated with the poinsettia, which is beautiful. And last, but certainly not least, here are the Cheesecake Tassies, with the orange, don’t they look absolutely beautiful in the foil cups up on a pedestal. If you’ve got some pretty dishes, this is the way you’re gonna wanna display it. Also, remember that most of these can be frozen, they freeze well. Get those pizza boxes. If you happen to know a guy that owns a pizza company, or a pizza shop, get on the best terms with him. I’m sure he’ll let you have some boxes. Thank you so much for being here with me today.
- Thank you for having me.
- It’s been such a pleasure. It’s been so good. And remember, if you need cookies for the holidays, Stephanie’s the one you wanna call. So be sure to take down that number, okay? There it is, 412-751-6578. And I hope that you’ve got some good ideas for the holiday. So be sure to join us the next time, because it just wouldn’t be the same without you, here at home, we’ll see you then.
- [Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables, in Dravosburg Pennsylvania.
- [Announcer 2] Cornerstone Television wishes to thank all our faithful viewers, whose consistent prayers and financial support have made this program possible.
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