Maryland Cookie & Dessert Recipes

 

Potato Chip Cookies
Courtesy of Crabby Patty

When making a list of Maryland Dessert Recipes we had to include Potato Chip Cookies! We prefer Utz chips for this wonderfully decadent recipe.

Ingredients:
1 lb. butter
1 cup sugar
1 tsp. vanilla
3 1/2 cups sifted flour
1 cup crushed potato chips (We prefer Utz)
powdered sugar

Instructions:
Cream butter and sugar well. Add vanilla and flour and mix well. Add potato chips. Drop by teaspoon on ungreased cookie sheet 1/2 inch apart. Bake at 350º for 12 to 15 minutes. Put on wax paper and sprinkle with powdered sugar while warm. 

 

Cream of Coconut Cake
The most popular recipe from our Maryland Store Holiday Open House! This cake is wonderful and a real crowd pleaser!

Ingredients:

1 package white cake mix
3 egg whites
2 Tbsp. canola/vegetable/coconut oil
1 1/3 cups milk
8oz. flaked coconut
1 can cream of coconut (Coco Lopez is the best)
1 9oz. carton Cool Whip

Instructions:

Preheat oven to 350°. Combine cake mix, egg whites, oil, milk and half of the coconut in bowl; mix using cake mix package directions. Pour into greased 9”x13” baking pan. Bake at 350° for 20 to 25 minutes or until cake tests done with a toothpick. Make holes in warm cake with fork. Pour cream of coconut over cake; cool. Mix remaining coconut with Cool Whip in bowl. Spread over cooled cake. Chill for several hours or overnight. Enjoy!

 

Chocolaty Fudge
An old-time favorite!

Ingredients:
8 oz. unsweetened chocolate
1/4 lb. butter
1 (11oz.) can evaporated milk
5 cups sugar
1 (8oz.) jar peanut butter
1 (7oz.) jar marshmallow creme
2 tsp. vanilla

Instructions:
Melt chocolate and butter in a large 4 quart heavy saucepan over low heat. Add milk and sugar and stir well. Cook over medium heat. Bring candy to a boil. Cook about 20 minutes, stirring occasionally. Test a little candy in cold water to see if it makes a soft ball. When it does, remove from heat. Add vanilla, peanut butter
and marshmallow creme. Beat well with mixer and pour in a lightly greased 9x13 pan. Cut when cool. Makes about 5 lbs.

 

Maryland Black Walnut Cake
An historic recipe from Maryland's Colonial past.

Ingredients:

¼ cup butter, softened
¼ cup margarine, softened
¼ cup shortening
2 ½ cups sugar
3 cups flour                               
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 cup milk
5 eggs
1 cup chopped black walnuts

Instructions:

Start with a cold oven. Grease 10”x4” tube pan. Cream together butter, margarine and shortening until light and fluffy. Add sugar, cream until light. Add eggs, one at a time, beat well. Add vanilla extract. Sift flour, salt and baking powder. Add this to the creamed mixture, alternating with milk. Beat well, until batter looks like cream. Fold in black walnuts, pour into pan. Bake at 350° for 1 hour and 30 minutes, starting with a cold oven.

 

Easy Vanilla Cake
A simple, quick cake recipe!

Ingredients:
1/2 lb. butter
2 cups sugar
1/2 tsp. vanilla
4 to 6 eggs
1 cup milk
3 cups flour
2 tsp. baking powder
dash salt

Instructions:
Cream together the butter, sugar and vanilla. Add the rest of ingredients and mix well. Bake at 350° for 1 hour.

 

Maryland Mace Cake
Another historic Maryland recipe from the 1800's that is very popular at the Maryland Store Christmas open house.

Ingredients:

1 cup milk
½ cup butter, softened (1 stick)
4 eggs, beaten
2 ½ cups sugar
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 Tbsp. plus ½ tsp. ground mace

Instructions:

Preheat oven to 350°. In a saucepan combine milk & butter. Bring to a boil and remove from heat. Cream together eggs & 2 cups sugar in a bowl. Sift together flour, baking powder, salt and 1 Tbsp. mace. Mix the dry ingredients into the creamed mixture. Add the milk and butter while still hot and mix well (at least 300 strokes). Pour into a greased and floured 9”x13” pan. For the topping, mix the remaining ½ cup sugar and ½ tsp mace together and then sprinkle the mixture over top the batter. Bake 25 to 35 minutes.

Did you know? Mace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper.

 

Chunky Honey Chocolate Bars
Courtesy Of Tide & Thyme Cookbook by the Junior League of Annapolis

Ingredients:
1 package (21 1/2 ounce) of fudge brownie mix, plus the ingredients listed to make brownies
1/2 cup honey
1/4 cup peanut butter
3/4 cup chopped salted peanuts
1 package (6 ounce) semi-sweet chocolate chips

Instructions:
Prepare brownies and bake according to package directions. Combine honey and peanut butter in a small saucepan over low heat, stirring often. Immediately after taking brownies from oven sprinkle with peanuts and chocolate chips; drizzle peanut/honey mixture over brownies; let cool and cut into squares. Makes 24 bars.

 

Maple Fudge
Courtesy Crabby Patty

Ingredients:

1 1/2 cups Maryland Maple Syrup
1 cup sugar
2/3 cup milk
1 Tbsp. butter
1 cup nuts, chopped (optional)

Instructions:

Cook maple syrup, sugar and milk for 12 minutes after it begins to boil. Remove from heat. Add butter and nuts (if desired). Stir until thick and pour into a buttered tin or pan. Allow to set up, then slice and serve! Refrigerate.

 

Lady Baltimore Cake

A popular cake first made in the south at the start of the 20th century.

Cake Ingredients:

1 cup butter, softened (2 sticks)
2 cups sugar
3 ½ cups flour
1 Tbsp baking powder
¼ tsp salt
1 tsp vanilla extract
1 ¼ cups milk
6 egg whites

Cake Instructions:

Preheat oven to 350°. In a mixing bowl beat together the butter and sugar until pale and creamy. In another bowl sift together flour, baking powder and salt. Add extract to milk. Add a little of the dry ingredients to the butter-sugar mixture and mix in. Then stir in a little of the milk. Alternately add the remaining dry and wet ingredients in small amounts until both are completely incorporated. Beat until a smooth batter is formed. Beat egg whites until stiff but not dry. Fold whites into the batter, one third at a time. Pour into 2 greased and floured 9” round cake pans. Bake 20 to 25 minutes, or until a toothpick inserted in middle of cake comes out clean. Let cool 5 minutes in pans, then turn out onto rack and cool completely. Prepare frosting and filling while cake layers are cooling, then fill and frost.

Filling & Frosting Ingredients:
4 egg whites
1 ½ cups sugar
¼ tsp salt
1 tsp cream of tartar
¾ cup walnuts, chopped
2 tsp vanilla extract
½ cup raisins, chopped
2/3 cup water
8 figs, finely chopped

Filling & Frosting Instructions:
In the top pan of a double boiler, combine egg whites, sugar, salt, cream of tartar and water. Beat with electric beater over simmering water until soft peaks form. This takes 5 to 8 minutes. Remove from water and beat in vanilla. Continue beating until the frosting is stiff. Put aside half of the frosting. Beat into the remaining half of the frosting the raisins, nuts and figs. Use this mixture as a filling between the 2 layers of the cake. Ice the entire cake with the reserved frosting.

 

Maple Roasted Pecans
Courtesy Crabby Patty

Ingredients:

4 cups pecan halves
1 cup powdered sugar
2 oz. Maryland Maple Syrup

Instructions:

Heat pecans and powdered sugar in a sauté pan over low-medium heat until caramelized, folding constantly. When the sugar has almost completely caramelized, stir in the maple syrup. Cook for 3 more minutes, stirring constantly. Spread evenly on a sheet pan lined with parchment paper and separate the pecans. Cool and enjoy!

 

Maple Pudding
Courtesy Crabby Patty

Ingredients:

3 Tbsp. tapioca
1/3 cup sugar
1/8 tsp. salt
1 egg, beaten
1 3/4 cups milk
3/4 tsp. Maryland Maple Syrup

Instructions:

Mix first five ingredients in a pan and let stand for five minutes. Bring to a full boil, stirring constantly. Remove from heat and stir in maple syrup. Stir once after twenty minutes. Serve warm or cold.