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Wagner High Online Alumni

Kylene's Kitchen

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A Collection of Philippine and Worldwide Recipes

Compiled, edited, and ocassionally tested by Kylene Nickerson '85


Almond Biscotti - Bibingka - Chocolate Ganache - Dad's Favorite Cookies - Keso Ice Cream - Sugar Cookies - Sugar Cookies #2

Almond Biscotti

Jeanne Bleecker '72

3/4 cup sugar      2 tblspn butter, softened
2 eggs            2 tspn almond extract
2 14/ cup all purpose flour    1 1/2 tspn baking powder
1/4 tspn salt      2/3 cup finely ground almonds
1 egg white slightly beaten

- Preheat oven to 400 degrees 
- Grease baking sheet

- Beat together butter, sugar, whole eggs, and almond extract until smooth
- Combine flour, baking powder, salt, and almonds and add to egg mixture mixing into a smooth, stiff dough
- Divide dough into fourths
- On the baking sheet, shape into loaves and space them evenly
- Brush with egg white

- Bake the loaves for 20 minutes or until lightly browned
- Remove from oven and let cool for 5 minutes
- Slice loaves diagonally into 1/2 to 1 inch slices while still warm
- Bake an additional 5 minutes or until crisp
- Cool completely

Goes great with morning coffee or a nice evening snack!

Contributed by: Jeanne Bleecker '72 <threejay@ruraltel.net>

Kylene's Comments:

Bibingka (Philippine Cake) The Fast Way

Jovina (Cruz) Sepulveda '91
ingredients:     2 cups Bisquick mix                6 eggs
                      1 pkg. cream cheese               2 T. melted butter 
                       1/2 cup fresh milk                   1 tsp. baking powder
                        1 cup sugar 

Directions: Place all ingredients in a bowl.  Mix well.  Place in a prepared pan (greased and floured). Bake at 350* for 40 minutes.  Use a 9x9x2 inch pan.  You can use a metal or glass pan.  I use glass when I bake mine.  You can also sprinkle grated Edam cheese 5 minutes before the end of the cooking time.

Kylene's Comments:

Chocolate Ganache
Jerry Long's Chocolate Ganache. Boil a quart of whipping cream.  When it is a running boil take it off the stove and stir in two bags of Hershey semi sweet chips and keep stirring until totally blended and smooth.  Put in jars and give as gifts, keeping several in the fridge.  Warm a couple of spoonfuls for ice cream or eat by the spoon.  Dip fruit in like bananas, strawberries, cherries. 

Contributed by: "Jerry Long '63"<breadman@erols.com>

Kylene's Comments:

Dad's Favorite Cookies
Dad's favorite cookie by Juanita Wellman '74 
1 c soft butter 
3 c brown sugar, packed 
2 eggs 
1 t vanilla 
2 c sifted all-purpose flour 
1 t baking powder 
1/2 t baking soda 
1/2 t salt 
1 c flaked coconut 
2 c quick-cooking rolled oats

Heat oven to 375. Grease cookie sheets. Beat butter, sugar, eggs, vanilla together until fluffy. Sift flour, baking powder, baking soda and salt together into mixture and blend well. Stir in coconut and rolled oats. Drop by rounded tablespoonfuls 3 inches apart on prepared cookie sheets and flatten with a fork. Bake 10 mins. or until nicely browned and set.  Cool until firm then lift off sheets and finish cooling on racks. Makes about 3 dozen large cookies. (I add about 1 c of raisins to mine.) Family favorite. 

Contributed by: "Juanita Marie (Wade) Wellman '74"<jwellman@sdenet.alsde.edu>

Kylene's Comments:

Keso Ice Cream
(from Bruce Hawkins, faculty)   my recipe is to take a few scoops of ice cream (any flavor), add a few pieces of chopped cheese or shredded cheese, stir a little, and enjoy!

Contributed by: "Bruce F Hawkins"<bfhawkins@netpci.com>

Kylene's Comments:

Sugar Cookies
(from Kylene Nickerson '85)   This is the recipe I grew up with.
Sugar Cookies

2/3 c shortening                    3/4 c sugar
1/2 tsp. grated orange peel    1/2 tsp. vanilla
1 egg                                       4 tsp. milk
2 c flour                                  1 1/2 tsp. baking powder
1/4 tsp. salt

Cream shortening, sugar, orange peel and vanilla. Ad egg; beat until fluffy.
Stir in milk. Sift dry ingredients; stir into shortening mixture. Blend.
Divide dough in half and chill one hour.

Roll out on floured surface, cut and bake on greased cookie sheet 6-8
minutes at 375 degrees. Cool slightly, remove from pan. Cool and decorate.

Contributed by: "Kylene Nickerson" <kylene@rmi.net>

Kylene's Comments:

Sugar Cookies #2
(from Earl Gillespie '61)   If you want to add 5 lbs. or more in a short time, try this 100+ year old recipe for sugar cookies from my wife's grandmother.  Is not a crisp type cookie; a thick more cake-like cookie.

Granny Rose's Sugar Cookies

2 cups sugar
1 cup butter
1 cup sour cream (feel those arteries hardening yet?)
5 cups flour - sift flour before measuring
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs

Beat eggs, sugar, butter, sour cream.

Combine all dry ingredients.

Mix all ingredients and beat/mix until very well combined.

Refrigerate for 2 - 3 hours, until batter is stiff.

Roll out on floured surface -- flour rolling pin.  Use cookie cutter. (I like the batter to be 3/8 inch thick or more, but I like the thicker, less crisp cookies.)

Bake in 350 degree oven until lightly brown.

Try different thickness and baking times to hit your favorite.  We have beau coup cookies at Christmas and these are everyone's favorites every year.

Contributed by: "Earl Gillespie '61" <egillespie@pop.mindspring.com>

Kylene's Comments:

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