{"id":261760,"date":"2026-07-13T18:34:29","date_gmt":"2026-07-13T15:34:29","guid":{"rendered":"https:\/\/1kitap1.com\/en\/grandma-roses-book-of-sinfully-delicious-cakes-cookies-piescake-rolls-and-cheesecakes-rose-naftalin-1\/"},"modified":"2026-07-13T18:34:29","modified_gmt":"2026-07-13T15:34:29","slug":"grandma-roses-book-of-sinfully-delicious-cakes-cookies-piescake-rolls-and-cheesecakes-rose-naftalin-1","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/grandma-roses-book-of-sinfully-delicious-cakes-cookies-piescake-rolls-and-cheesecakes-rose-naftalin-1\/","title":{"rendered":"Grandma Roses Book Of Sinfully Delicious Cakes Cookies Piescake Rolls And Cheesecakes – Rose Naftalin (1)"},"content":{"rendered":"
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Thoroughly grease an 8″ x 8r\/ x 2″ pan. Mix all in\u00ac gredients together, beating until smooth. Pour into pan and bake for about 20 minutes. Remove from oven and cut into squares. These are very rich and delicious. 1 cup sweet butter 2 cups brown sugar 2 eggs 3 teaspoons vanilla 2V2 cups all-purpose flour 1 teaspoon baking soda I teaspoon salt 3 cups rolled oats 1 cup chopped pecans Preheat oven to 350\u00b0.<\/p>\n

Grease a 10\/r x 16″ pan. Cream together the butter and brown sugar. Add eggs and vanilla. Beat well. Sift together the flour, baking soda, and salt. Add to butter-and-sugar mixture. Add rolled oats. Press two-thirds of this cookie mixture into a pan. 1 12-ounce package chocolate 3 tablespoons butter 3A cup chopped pecans 1 teaspoon vanilla chips 1 15-ounce can sweetened condensed milk Melt chocolate bits, canned milk, and butter in a double boiler over hot water.<\/p>\n

Add pecans and vanilla. Pour filling onto cookie mixture. Sprinkle remaining cookie mixture over the filling and bake for 20 to 25 minutes. Do not overbake. Cut in small squares and place in paper candy cups. These sound complicated and they do take time, but they are worth the trouble. 6 ounces semisweet chocolate pieces 1 cup sweet butter 1V2 cups brown sugar V2 teaspoon cinnamon Vi teaspoon ground cloves 2 eggs 3 cups sifted all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup finely chopped nuts Melt chocolate pieces in a double boiler over hot but not boiling water.<\/p>\n

Re\u00ac move from heat. Cream together butter, sugar, and spices until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Blend in the melted chocolate. Sift together flour, salt, and baking soda. Stir into the creamed mixture. Add nuts and set aside while mixing the light dough.<\/p>\n

3A cup granulated sugar V2 cup sweet butter 1 egg 2 tablespoons water 1 teaspoon vanilla V2 teaspoon almond extract 2 cups all-purpose flour V2 teaspoon salt V4 teaspoon baking soda 3A cup finely chopped raisins 12 finely chopped candied cherries Cream sugar and butter together. Beat in egg, water, vanilla, and almond extract. Sift together the flour, salt, and baking soda. Stir into the butter-sugar- egg mixture. Add raisins and cherries. Blend well. Pack half of the dark dough into a 9″ x 5″ x 3″ bread pan lined with waxed paper.<\/p>\n

Add all of the light dough, packing it evenly over the dark dough. Place remaining dark dough on top. Cover the top with waxed paper and place in refrigerator overnight. In the morning, preheat oven to 400\u00b0. Grease a cookie sheet. Remove dough from pan, remove the waxed paper, and cut the dough lengthwise in thirds. Keep one third out. Put the rest back in refrigerator (if dough gets warm, it’s difficult to cut).<\/p>\n

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first vintage books edition, November 1987 Copyright \u00a9 1975 by Rose Naftalin All rights reserved under International and Pan-American Copy\u00ac right Conventions. Published in the United States by Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Originally published, in hardcover, by Random House, Inc., in 1975. Library of Congress Cataloging-in-Publication Data Naftalin, Rose. Grandma Rose’s book of sinfully delicious cakes, cookies, pies, cheese cakes, cake rolls & pastries.<\/p>\n

Reprint. Originally published: New York: Random House, 1975. Includes index. 1. Desserts. 2. Cake. 3. Cookies. I. Title. [TX773.N29 1987] 641.8’65 87-40077 ISBN 0-394-74671-6 (pbk.) Manufactured in the United States of America 10 987654321 This book is dedicated to Mrs. Davida Rosenbaum and her sons, Richard, James, Howard and Kenneth, and to Mr. Bernard Naftalin and his daughters, Lorie Ann and Nancy. And a special dedication to my late grandson William Michael Naftalin. Once, when I asked him to take the garbage out, he said, “Grandma, even your garbage smells delicious.”<\/p>\n

Digitized by the Internet Archive in 2018 with funding from Kahle\/Austin Foundation https:\/\/archive.org\/details\/grandmarosesbookOOOOnaft CONTENT; CAKES \/ 7 COOKIES \/ 89 PIES \/ 171 CHEESE CAKES \/ 191 CAKE ROLLS \/ 213 PASTRIES \/ 225 INDEX \/ 245 ROOK OF INFlIfcLT DELieiOU CAKES, COOKIE PIES, CHEESE CAKES CAKE ROERS _I_ was born in Russia, and at the age of five I came to America with my parents, a younger sister and a younger brother.<\/p>\n

We settled in Chicago, but in just two years, my father passed away, leaving my mother, who was then only twenty-nine, a widow with three small children. After I graduated from elementary school, I went to a business college and took a course in English, typing and shorthand. My first job was as a secretary with an automotive manufacturing company, and while I was working to help support the family I finished my high school courses at night school.<\/p>\n

I kept busy during these years, but I always hoped I would accomplish something worthwhile in the end. At the age of eighteen I met my husband and after a year’s courtship we were married. I knew nothing about homemaking and had never baked or cooked in my life. I was terrified. I dreaded the dawn of each day because my husband was a man who appreciated fine foods.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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