Recipe: Famous Female Baked Goods Recipes (29)

Dear Jenn, Your bake sale sounds like a lot of fun...wish I were there to buy some of the goodies! In the meantime, see if any of these recipes from famous women arae to your liking! Good luck on your bake sale! Gina

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ABBY'S FAMOUS PENUCHE FUDGE

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup walnut pieces

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees F on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees F). DO NOT STIR.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes 3 dozen 1 1/2-inch squares.

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ANGELA LANSBURY'S WALNUT DATE BREAD

2 tablespoons unsalted butter
1 teaspoon baking soda
1 scant cup boiling water
1 cup chopped pitted dates
2/3 cup walnut pieces
1 cup granulated sugar
1 egg yolk
1 3/4 cups unbleached all-purpose flour
2 teaspoons vanilla extract
Strawberry cream cheese, optional

Preheat oven to 325 degrees F. Generously oil a 9 x 5-inch loaf pan and dust with flour.

Place butter, baking soda, boiling water and dates into a heatproof mixing bowl. Let cool. Mix in walnuts, sugar, egg yolk, flour and vanilla extract. Pour batter into prepared pan. Bake for 1 hour.

Cool for 10 minutes and remove from pan onto rack to cool. Slice and serve with strawberry cream cheese and freshly brewed tea.

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ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE
Source: Ann Landers' column

"I got it from a taxi driver in New York at least 20 years ago...Almost everyone knows that you can buy pie shells that are nearly as good as any that are made in your very own kitchen. Here's the recipe again."

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick - about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

NEVER-FAIL MERINGUE:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla extract. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

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ANNE MURRAY'S CHERRY CAKE

1 1/2 cups butter 375 mL
2 cups granulated sugar 500 mL
4 eggs
1 teaspoon each vanilla, almond and lemon extract 5 mL
4 cups all-purpose flour 1 L
2 teaspoons baking powder 10 mL
1 teaspoon salt 5 mL
1 cup milk 250 mL
1 1/2 cups each halved red and green candied cherries 375 mL

With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts.

Combine 3 1/2 cups (875 mL) of flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup (125 mL) flour; fold into batter. Pour into well-greased and floured 10-inch (3 L) Bundt pan. Bake in 235 degree F (160 degree C) oven for 1 3/4 hours or until tester inserted in center comes out clean.

Let cool a few minutes in pan, then turn out onto wire rack to cool completely.

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ANNETTE FUNICELLO'S PEANUT BUTTER CHOCOLATE CHIP COOKIES

2 cups unsifted flour
1 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1 tablespoon water
1/2 cup corn oil margarine, softened
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1/2 cup Skippy creamy or super chunk peanut butter

Preheat oven to 375 degrees F.

In small bowl stir together flour, sugar, baking soda and salt.

In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water and vanilla extract just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Stir chocolate pieces into batter. Drop by rounded tablespoonsful 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack.

Store in tightly covered container.

Makes about 2 to 3 dozen.

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BARBARA BUSH'S CHOCOLATE CHIP COOKIES

1 cup plus 2 tablespoons flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg
1 1/2 teaspoons very hot water
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat oven to 375 degrees F. Grease baking sheets with vegetable oil.

Sift flour, baking soda and salt on wax paper.

Beat butter, sugar and egg in large bowl until fluffy, about 3 minutes.

Beat in hot water and vanilla extract. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonsful on prepared baking sheets. Bake until golden, about 10 minutes.

Cool on sheets on wire rack to cool completely.

Makes about 3 dozen cookies.

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BARBARA BUSH'S LEMON BARS

CRUST:
1 cup margarine
2 cups confectioners' sugar
2 cups all-purpose flour
FILLING:
4 teaspoons lemon juice
Grated rinds of 2 lemons
4 eggs, well beaten
2 cups granulated sugar
1 teaspoon baking powder
4 tablespoons flour
1 cup shredded coconut

Mix margarine, confectioners' sugar and flour. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.

Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350 degrees F. Cut into bars.

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CAROL BURNETT'S RASPBERRY RICHES

1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries

Melt and cool unsalted butter. Preheat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.

SUGAR CRUMB TOPPING:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

With metal blade in place, add all ingredients to food processor. Process to a fine consistency.

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DINAH SHORE'S CHEESECAKE COOKIES

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan.

Bake at 350 degrees F for 12 to 15 minutes.

Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs.

Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares.

Serves 6.

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DOLLY PARTON'S PEANUT BUTTER PIE

1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.

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DR. RUTH'S ALMOST AS GOOD AS SEX CHEESECAKE

CRUST:
5 ounces graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons butter, melted

Preheat oven to 350 degrees F.

To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9-inch springform pan.

FILLING:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 eggs, large
3 tablespoons Chambord liqueur (blackberry)

Mix cream cheese, sugar, vanilla extract and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.

TOPPING:
8 ounces sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon Chambord liqueur
1 cup fresh raspberries

Mix sour cream, sugar, vanilla extract and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Yields 8 servings.

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ERMA BOMBECK'S MOM'S STRAWBERRY DELIGHT

1 (6 ounce) box strawberry gelatin
1 (12 ounce) box frozen strawberries (don't use fresh)
1 (10-inch) angel food cake, broken into small pieces
1 (8 ounce) container Cool Whip

Mix gelatin with 2 cups hot water, then 1 cup cold water. Add strawberries and pour into a 13 x 9-inch pan. Refrigerate until partly jelled. Mix in cake. Top with Cool Whip . Refrigerate an hour or two.

Cut into squares.

Makes 8 to 10 servings.

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JOAN RIVERS' APRICOT COCONUT CAKE

24 (2-inch) plain coconut cookies, crumbled
2 envelopes unflavored gelatine
1/2 cup cold water
1 (16 ounce can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
Juice of 1 lemon
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)

Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate. Soften gelatine in cold water. Cook over low flame until gelatine is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners' sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows nuts.

Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.

Garnish with whipped cream Sprinkle with more chopped nuts and flaked coconut.

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JULIA ROBERTS' FRESH PEACH CRISP
Serves 6

What sets this crisp apart is its topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve this for dessert, of course, and also for breakfast.

7 ripe but firm medium peaches, unpeeled, pitted, and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup Scotch whiskey
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
4 tablespoon unsalted butter
TOPPING:
2 1/2 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
3 sticks (1 1/2 cups) unsalted butter, melted
Softened frozen vanilla yogurt as an accompaniment

Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish.

In a large bowl, toss the peaches together with the lemon juice. Add the whiskey, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.

To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top.

Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.

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KATHERINE HEPBURN'S BROWNIES

Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat. Stir in 1 cup sugar, add 2 eggs and 1/2 tsp. vanilla, and beat the mixture well. Stir in 1/4 cup all-purpose flour and 1/2 tsp. salt. (In the original recipe, 1 cup chopped walnuts is added here as well.) Bake the brownies in a buttered and floured 8-inch-square pan at 325 degrees F. for about 40 minutes.

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LADY BIRD JOHNSON'S LACE COOKIES

1/2 cup flour
1/2 cup coconut
1/4 cup corn syrup
1/4 cup brown sugar, firmly packed
1/4 cup margarine
1/2 teaspoon vanilla extract

Mix flour with coconut. Combine syrup, sugar and margarine in saucepan. Cook over medium heat until well blended. Remove from heat and stir in vanilla extract. Blend in flour mixture. Drop by teaspoonful 3 to 4 inches apart on ungreased cookie sheet. Bake at 325 degrees F for 8 to 10 minutes.

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LADY BIRD JOHNSON'S FAMOUS LEMON CAKE

3/4 cup butter or margarine (at room temperature)
1 1/4 cups granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice

Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture.

Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.

Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake.

LEMON ICING:
2 cups confectioners' sugar
1/4 cup butter or margarine (at room temperature)
Grated rind of 1 lemon
Juice of 1 lemon
2 teaspoons cream (or more, until spreading consistency)
Yellow food coloring, if desired

Combine ingredients and beat, adding cream until desired consistency.

Serves 16.

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LAURA BUSH'S COWBOY COOKIES

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounce)

Preheat oven to 350 degrees F.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract.

Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.

Remove cookies from rack to cool.

Makes about 3 dozen cookies.

NOTE: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degrees F for 15 to 18 minutes.

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LORETTA LYNN'S APPLE TURNOVERS

3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1 1/4 cups shortening
5 to 6 tablespoons water
1 (20 to 22 ounce) can prepared apple pie filling
Confectioners' sugar

Preheat oven to 425 degrees F.

Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle dough with water a tablespoon at a time, until just enough has been added so dough can be patted into a ball. On a floured surface, roll half of dough into a 10 x 15-inch rectangle. Cut into 5-inch squares. Repeat with other half of dough. Place about 2 tablespoons of fruit filling in each square. Fold over one half of pastry to form a triangle. Seal edges firmly with a fork. Prick top with fork. Bake on ungreased baking sheets for 12 to 15 minutes. Cool slightly; sprinkle with confectioners' sugar.

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MAMIE EISENHOWER'S FAVORITE FUDGE

This is also known as White House Fudge, Mamie's Fudge, Mrs. Eisenhower's Fudge, Million Dollar Fudge and Mamie's Million Dollar Fudge.

1 2/3 cups evaporated milk
4 cups granulated sugar
2 tablespoons butter
2 cups semisweet chocolate pieces
3 (4 ounce) bars sweet cooking chocolate
1 pint Marshmallow Cr me
2 cups chopped pecans
1 teaspoon vanilla extract

Combine milk, butter, sugar and salt. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes.

Meanwhile place remaining ingredients (except pecans) in a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts. Pour into buttered pans and store in a cool place several hours to harden before cutting in squares.

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MARY TODD LINCOLN'S VANILLA-ALMOND CAKE

1 1/2 cups granulated sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
White Frosting

Cream together sugar, butter, and vanilla extract.

Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.

White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.

In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.

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MARY TYLER MOORE'S ALMOND MERINGUE COOKIES

4 egg whites
8 teaspoons powdered skim milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon liquid artificial sweetener
Cinnamon to taste

Beat egg whites until stiff. Add powdered skim milk. Mix well. Add extracts and sugar substitute. Drop cookies by spoonsful onto cookie sheet. Bake at 275 degrees F for 45 minutes. Remove from cookie sheet and dust with cinnamon.

Yields 2 to 2 1/2 dozen.

One cookie equals 32 calories

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MEG RYAN'S CRANBERRY ALMOND BREAD

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.

In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

Serves 12.

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NANCY REAGAN'S VIENNA CHOCOLATE BARS

1/2 pound butter
1 1/2 cups granulated sugar
2 egg yolks
1/4 teaspoon salt
2 1/2 cups flour
1 cup chocolate bits
1 (10 ounce) jar jelly, such as raspberry
4 egg whites
2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

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PAT NIXON'S APRICOT NUT BREAD

This recipe comes from Mrs. Richard M. Nixon, former First Lady, sent to the ladies of Most Precious Blood Parish, Corpus Christi, Texas, when she was still First Lady.

1/2 cups dried apricots, diced, soaked,
drained and ground or chopped
1 egg
1 cup granulated sugar
2 tablespoons butter, melted
2 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup orange juice, strained
1/4 cup water
1 cup walnut pieces, broken

Beat egg. Stir in sugar and butter; mix well. Sift flour with baking powder, soda and salt. Add alternately with orange juice and water to the sugar mixture. Add apricots and nuts; mix well. Bake in loaf pan at 350 degrees F for 1 1/2 hours or until firm when tested.

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ROSALYN CARTER'S PEANUT BUTTER POUND CAKE

1 1/4 cups butter, softened
2 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
1/2 cup peanut butter, creamy or crunchy
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped peanuts (optional)

Preheat oven to 350 degrees F. Line a tube pan with wax paper.

Cream butter and sugar until light. Beat in eggs, one at a time, Beating well after each. Add vanilla extract. Beat in peanut butter slowly.

Sift flour with baking powder and salt. Stir into butter mixture, a little at a time, until well blended. Pour batter into prepared tube pan and bake for 45 minutes.

Reduce heat to 325 degrees F, and bake until cake tests done, 15 to 20 minutes longer. Cool in pan on rack 10 minutes before removing to rack to cool completely.

If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

Makes 1 tube cake.

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SARAH FERGUSON'S CHOCOLATE CHIP SCONES

5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

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TIPPER GORE'S TENNESSEE TREATS

2 cups firmly packed dark brown sugar
2 egg whites
2 tablespoons honey
1 teaspoon baking powder, dissolved in 1/4 cup boiling water
2 cups all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped dates
1/2 cup walnut pieces

Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking pan.

In a large mixing bowl, mix brown sugar and eggs. Add honey and stir. Add baking powder to water and mix. Add to mixture.

Combine flour and spices and stir into mixture. Add remaining ingredients and stir. Pour into prepared baking pan. Bake for 30 to 40 minutes or until a tester inserted in center comes out clean. Cut into squares while warm.