Desserts

Cloister Molasses Apple Cake

Summary

Yield
12 Servings
SourceTherese Terndrup, Main Library (2005)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

5 1⁄2
apples, peeled and thinly sliced
3⁄4 c
molasses
1⁄3 c
margarine or shortening
1⁄2 c
hot water
10 1⁄2 c
flour
1⁄2 c
sugar
1 t
cinnamon
1⁄2 t
cloves
1⁄4 t
nutmeg
1 T
baking powder
1⁄4 t
salt

Instructions

Preheat oven to 350 degrees. In small saucepan, cook the apples slowly in the molasses until they are tender, stirring frequently to prevent scorching. Melt the margarine or shortening in the hot water. Sift all dry ingredients and gradually add the hot water mixture, stirring constantly to keep smooth. Stir in molasses and apple mixture. Pour the entire mixture into well-greased 9 x 13 pan. Bake for 25-30 minutes. Serve warm. 

Notes

Recipe taken from the cookbook From a Monastery Kitchen by Victor-Antoine D’Avila-Latourrette.

White Chocolate Cake

Summary

Yield
24 Servings
SourceNancy Fogle (1997)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

2
sticks margarine (regular not whipped)
2 c
sugar
4
eggs (separated)
1 t
vanilla
4 oz
white chocolate
1⁄2 t
salt
1 t
baking powder
2 1⁄2 c
flour
1 c
buttermilk
1 c
chopped pecans
1 c
Angel Flake coconut

Instructions

Cream butter and sugar. Beat in egg yolks. Add vanilla and salt. Add white chocolate that has been melted in top of double boiler or (slowly and carefully) in microwave. Mix well. Add baking powder and stir in flour alternately with buttermilk. Beat 4 egg whites and fold into mixture, along with pecans and coconut. The batter can be baked in a greased and floured tube pan or a 9 x 13-inch pan or in 2 large and 5 small loaf pans. For a large cake, bake at 350° for 45 minutes. 

English Christmas Rum Cake

Summary

Yield
24 Servings
SourceDesiree Miller-Leshy (1988)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

4
eggs
1 t
vanilla
2 1⁄2 c
sifted confectioners' sugar (divided)
1 c
sifted all-purpose flour
1 t
baking powder
1⁄2 t
salt
1⁄2 lb
candied pineapple ( finely chopped)
1⁄2 lb
candied cherries (finely chopped)
1 lb
pitted dates (finely chopped)
1⁄3 c
butter or margarine (softened)
1 T
rum

Instructions

Beat eggs well; add vanilla. Sift together 1 cup confectioners’ sugar, flour, salt and baking powder. Combine with chopped fruit. Stir into beaten eggs and blend well. Turn into greased and floured 9 x 9-inch baking pan. Bake at 325° for 1 hour, or until cake tests done with cocktail stick or knife. (Cake will pull away from sides of pan as it cools.) Cool in pan. Remove from pan and frost with rum frosting. May be cut into 1-inch squares, if desired.

For Rum Frosting: Mix butter and 1 1/2 cups confectioners’ sugar to crumbs, using fingertips. Stir in 1 tablespoon rum. Spread on top of cake. 

Light Fruitcake

Summary

Yield
2 Fruitcakes
SourceMarge Smith (1980)
Prep time30 minutes
Cooking time4 hours
Total time4 hours, 30 minutes

Ingredients

2 c
sugar (granulated)
1 lb
butter
6 c
sifted flour
1 t
mace
1 t
nutmeg
2 t
baking powder
1 t
salt
4 c
almonds, pecans, walnuts
2 pk
light raisins
1 pk
currants
1 pk
citron
3 pk
red cherries
1 q
mixed peels
12
beaten eggs
1⁄2 c
orange juice
1 1⁄2 c
sherry
1 c
flour (for dredging)

Instructions

Grease loaf pans with butter. Line with wax paper. Preheat oven to 250°. Place pan of water under baking pans. Beat sugar with butter; set aside. Add dry seasoning to flour. Mix into dredged fruit. Beat eggs. Add sherry and orange juice. Add to dry ingredients. Moisten evenly, stirring up from bottom. Mix well. Fill pans 3/4 full, pressing down whole cherries and nuts. Smooth tops. Cover pans with brown wrapping paper. Bake 4 hours in 250° oven. Tops may be glazed after baking and decorated with red, green cherries, pineapple slices and almonds. When cool, wrap in aluminum foil, large baggies, freeze to age. 

Notes

Bake in November for Christmas giving. 

Chocolate Pecan Pie

Summary

Yield
12 Servings
SourceMilli Swain (1991)
Prep time1 hour, 30 minutes
Cooking time50 minutes
Total time2 hours, 20 minutes

Ingredients

 
9-inch unbaked pastry shell
1⁄2 c
butter or margarine (softened)
2
eggs (beaten)
2 t
vanilla
1 c
sugar
1⁄2 c
flour
1 c
semi-sweet chocolate chips
1 c
chopped pecans

Instructions

Prepare pastry shell; set aside. In mixer bowl, cream butter. Add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pastry shell. Bake at 350° for 45 to 50 minutes. Cool about 1 hour. Delicious served warm and garnished with whipped cream or vanilla ice cream. Serves 8 to 10. Walnuts can be substituted for pecans. Delicious! 

Pumpkin Ice Cream Squares

Summary

Yield
12 Servings
SourceMrs. Cunningham (1971)
Prep time6 hours
Cooking time
Total time6 hours

Ingredients

1⁄2 c
graham cracker crumbs
1⁄4 c
sugar
1⁄4 c
melted butter
1 cn
pumpkin (16 oz.)
1⁄2 c
brown sugar
1⁄2 t
salt
1 t
cinnamon
1⁄4 t
ginger
1⁄8 t
cloves
1 q
vanilla ice cream

Instructions

Mix crumbs with sugar and butter. Press into the bottom of a 9-inch square pan. Combine pumpkin with sugar, salt and spices. Fold in ice cream. Pour into crumb-lined pan. Cover and freeze. Cut into squares 20 minutes before serving. Garnish with whipped cream and chipped pecans. 

Strawberry Delight

Summary

Yield
12 Servings
SourceCalvert Poole (1978)
Prep time6 hours, 30 minutes
Cooking time15 minutes
Total time6 hours, 45 minutes

Ingredients

1⁄2 c
butter
1⁄4 c
brown sugar
1 c
flour
1⁄2 c
chopped nuts
1 pk
frozen strawberries (10 oz.)
2
egg whites
1 c
white sugar
1 T
lemon juice
1 t
vanilla
1⁄2 pt
whipping cream (whipped)

Instructions

Mix butter, brown sugar, flour and nuts. Put in a 9 x 13-inch pan. Bake at 400°. Stir occasionally until brown. Press half in the pan. Place strawberries, egg whites, white sugar, lemon juice and vanilla in a bowl. Mix with a mixer for 20 minutes. Fold in the whipped cream. Pour over baked crust. Top with crumbs. Freeze 6 hours or overnight. Yield: 12 servings. 

Festive Frozen Fruit Dessert

Summary

Yield
16 Servings
SourceBarbara Seib (1998)
Prep time4 hours, 30 minutes
Cooking time
Total time4 hours, 30 minutes

Ingredients

1 pk
cream cheese (8 oz. )
3⁄4 c
sugar
1 pk
frozen strawberries (12 oz.)
1 c
chopped walnuts
1 cn
crushed pineapple (large size, partially drained)
2
bananas (sliced thin)
1 pk
Cool Whip (large)

Instructions

Cream sugar and cream cheese. Fold in Cool Whip, then fruits and nuts and freeze in 2 containers or 1 large container. This serves 14 to 16 people and can be frozen for 6 weeks. 

Bananas Foster

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2008)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

1⁄2 c
butter
2⁄3 c
dark brown sugar
3 1⁄2 T
rum
1 1⁄2 t
vanilla
1⁄2 t
cinnamon
3
bananas (peeled and sliced lengthwise and crosswise)
1⁄2 c
walnuts (coarsely chopped)
1 pt
vanilla ice cream

Instructions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla, and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1-2 minutes; do NOT overcook. Serve immediately over vanilla ice cream.

Apple Cake with Hot Caramel Sauce

Summary

Yield
8 Servings
SourceKate Werner (2002)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1⁄2 c
pecans (finely chopped)
2
cooking apples (large ones, such as Granny Smith or Winesap)
1 c
butter (or 2 sticks, divided)
1 c
granulated sugar
1
egg
1 t
baking soda
3⁄4 t
salt divided
1 t
ground cinnamon
1 t
grated nutmeg (scant)
1 c
all-purpose flour
 
Whipped cream opt.
1 c
brown sugar
1 t
vanilla
1⁄2 c
evaporated milk

Instructions

Preheat oven to 350°. Peel, core and chop apples to make 1 1/2 cups. Pieces should be about the size of your thumbnail. In a large mixer bowl, cream one stick butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, 1/4 teaspoon salt, cinnamon and nutmeg. Add the flour and stir until just blended. Stir in apples and nuts. Turn mixture into a greased 9-inch round cake pan or an 8-inch square pan. Bake for 45 to 55 minutes, or until the top springs back when touched lightly in the center with your finger. To serve, ladle 2 to 3 tablespoons warm Caramel Sauce onto service plates. Cut cake into 8 wedges and place on top of sauce. Garnish with a dollop of whipped cream.

For Hot Caramel Sauce: In a saucepan, melt one stick butter with brown sugar and 1/2 teaspoon salt. Bring to a boil, stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk. The sauce will be thin but it thickens as it sits. Warm the sauce slightly before serving. 

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