Recipes

Kimberly Johnson(19579 bytes)

Kimberly Johnson

Seven-Layer Bars

by Kimberly Johnson

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Kimberly Johnson is an instructor at the Colorado Center for the Blind and serves as Treasurer of the Deaf-Blind Division. Several Deaf-Blind Division Board members are graduates of the CCB and now live in Denver. Kimberly has taught and worked with a number of members of the division.

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Ingredients:

3/4 cup butter

3 cups graham cracker crumbs

14 ounces flaked coconut

12 ounces butterscotch chips

12 ounces chocolate chips

2 cans sweetened condensed milk

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Method: Melt butter in 9-by-13 baking pan. Layer ingredients in pan in the order listed. Cover and bake at 350 degrees for thirty minutes. Cut into bars while still warm.

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Shortbread

by Kimberly Johnson

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Here is a yummy shortbread recipe that can be cut into fun shapes with cookie cutters for any holiday.

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Ingredients:

2 sticks butter

2-1/2 cups flour

3/4 cup sugar

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Method: Mix all ingredients using an electric mixer or hands. Roll out dough using a rolling pin to a thickness of 1/4-inch. Cut into triangles or other shapes with a knife, or use cookie cutters, rolling scraps together to use again. Place on a greased cookie sheet. Bake at 325 degrees for thirty to forty minutes. If you have transferred the rolled dough to the sheet for baking in one large piece, now cut it into shapes while it is still hot. Let cool and remove from pan. If you have individual cookies, remove them to a rack to cool completely.

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Rum Cake

by Kimberly Johnson

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This is a great cake that I learned about from a student when I taught home management at the Colorado Center for the Blind.

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Ingredients:

1 yellow cake mix with pudding

1 small package of instant vanilla pudding

3 eggs

1/2 cup oil

1/2 cup rum

1/2 cup pecan pieces

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Method: Blend all ingredients except pecans, and beat well. Grease bundt cake pan. Sprinkle pecans into the bottom of cake pan. Pour batter over pecans and bake at 350 degrees for fifty minutes. Leave cake in pan to cool.

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Glaze Ingredients:

1 stick butter

1 cup sugar

1/3 cup water

1/2 cup rum

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Method: Cook butter, sugar, and water for a short time to blend. Remove from heat. Pierce cake surface with fork while it is still in the pan. Add rum to cooled glaze and pour over surface of cake while still in the pan. Let sit for a while before removing from the pan. Enjoy!

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Russian Tea Cakes

by Kimberly Johnson

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Ingredients:

2 sticks butter

1 cup powdered sugar

pinch of salt

1 teaspoon vanilla

2 cups flour

1/2 cup chopped walnuts

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Method: Mix butter and sugar, then beat in the rest of the ingredients. Chill dough. Roll into balls and bake at 325 degrees for fifteen to twenty minutes. Roll cookies in additional powdered sugar while still warm.

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Maurice Mines (19551 bytes)

Maurice Mines is First Vice President
of the Deaf-Blind Division

Apple Pie

by Maurice Mines

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Ingredients:

4 large Granny Smith apples

1/4 cup water

1/2 cup brown sugar

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

3 tablespoons butter, cut or broken into small pieces

fresh or frozen pastry for a double-crust pie

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Method: Peel, core, and slice apples. Mix with remaining filling ingredients except butter in a mixing bowl. Roll bottom crust and place in pie plate. Arrange filling in bottom crust of pie shell. Top filling with the pieces of butter, then place rolled top crust over filling and tuck edges under bottom crust. Seal with fingers or the tines of a fork. Slash top crust with a sharp knife. Place pie on cookie sheet in 350-degree oven. Bake for twenty-five minutes or until apples are tender when you insert a knife into the pie through a vent. Cool and serve.