Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Saturday, July 25, 2015

Italian Cream Cake

shared by Patty H. (whose friend Cheryl S. shared it with her; not as difficult as it may sound and definitely tasty!)

Ingredients and Directions
1 tsp. soda
1 cup buttermilk  
a)    mix and let stand a few minutes
1 stick butter or oleo
2 cups sugar    
b) cream butter and sugar; then add 5 egg yolks; one at a time, beat after each
2 cups flour
1/2 tsp. salt    
c)     mix together; alternate adding buttermilk mixture to  butter mixture; beat after each addition
d)    add 1 tsp. vanilla and beat
e)     beat 5 egg whites in a separate bowl till stiff peaks form and fold into batter
f)      stir in 1 to 1 1/2 cups chopped pecans and 1 1/2 cup coconut
g)    bake in two 9x13 sheet cake pans at 325 for 25 - 30 mins.  (Don't overbake) 
h)    can be baked ahead and frozen.
1 to 1 1/2,  8 oz.  pkgs. creamed cheese (creamed)
add 1 stick of butter (softened and creamed)
add  enough powdered sugar  and beat to make a thick and creamy texture
add 1 1/2 - 2 tsps. vanilla.  
add a cup or 1 1/2 cups chopped pecans to the icing

Flaky Buttermilk Biscuits

shared by Patty H.  (I had some buttermilk that needed to be used.  This recipe uses buttermilk.  They were light and flaky and EASY!)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda          
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

1.        Preheat oven to 425 degrees F (220 degrees C).
2.        Line a baking sheet with a silicone baking mat or parchment paper.
3.        Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4.        Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5.        Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6.        Turn dough onto a floured work surface, pat together into a rectangle.
7.        Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8.        Roll dough on a floured surface to about 1/2 inch thick.
9.        Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10.   Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11.   Brush the tops of biscuits with 2 tablespoons buttermilk.
12.   Bake in the preheated oven until browned, about 15 minutes.

Almond Joy Cookies

shared by Patty H.  (chocolate, coconut and nuts, what's not to like about this cookie!  They were delicious!!!)

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

1.     Preheat oven to 375°F
2.     Lightly grease cookie sheets.
3.     Combine dry ingredients, set aside.
4.     In a large bowl, cream the butter and sugars together.
5.     Beat in the eggs, one at a time; stir in the vanilla.
6.     Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
7.     Drop by rounded tablespoonfuls onto the prepared cookie sheets.
8.     Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.