Desserts

Dreamy Fruit Salad

Summary

Yield
6 Servings
SourceJoan Howison (1982)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1 pk
vanilla tapioca pudding
1 1⁄2 c
mixed fruit juices
2 c
Cool Whip
1 cn
fruit cocktail (17-oz, drained)
1 cn
chunk pineapple (8-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
miniature marshmallows
1
banana (up to 2, sliced)

Instructions

Be sure all fruit is well drained. Prepare pudding as directed substituting fruit juice for milk. Cool pudding completely. Blend in Cool Whip, cocktail, pineapple, oranges and marshmallows and mix well. Before serving, add bananas or other fresh fruit.

Banana Split Cake III

Summary

Yield
24 Servings
SourceJacque Carbiener (1991)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

2 c
graham cracker crumbs
2 1⁄2 c
sugar divided
1⁄2 c
butter (melted)
2 pk
cream cheese (8 oz. size, softened)
5
bananas (cut into chunks)
1⁄3 c
Hershey's chocolate syrup
1 cn
crushed pineapple (large size, drained)
1 pk
Cool Whip (9 oz. size)
1 cn
maraschino cherries
1 c
chopped pecans

Instructions

For the Crust: Mix together graham cracker crumbs, 1/2 cup sugar and melted butter. Press into a 9 x 13-inch pan. Bake for 5 minutes at 350°, then cool.

For the Filling: Mix cream cheese and 2 cups sugar until smooth. Spread over graham cracker mixture in pan. Top with a layer of crushed bananas, then top with chocolate syrup, pineapple, Cool Whip and cherries. Sprinkle with nuts and refrigerate. 

Italian Cream Cake

Summary

Yield
24 Servings
SourcePat Christian (1980)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2
stick butter (divided)
1⁄2 c
shortening
2 c
sugar
5
egg (separate yolks and whites)
1 c
buttermilk
1 t
soda
2 c
flour
2 t
vanilla (divided)
1 c
chopped pecans
1 cn
coconut (5 oz.)
1 pk
cream cheese (8 oz.)
1 pk
powdered sugar

Instructions

Cream 1 stick butter, shortening and sugar. Add egg yolks, one at a time. Mix together buttermilk and soda. Add the flour to the first mixture, mixing alternately with buttermilk, beginning and ending with flour. Fold in 1 teaspoon vanilla, pecans, coconut and beaten egg whites. Bake in 3 (8-inch) pans at 325° for 40 minutes.

For Icing: Cream together 1 stick butter, cream cheese, 1 teaspoon vanilla and powdered sugar. You can make sour milk with either a teaspoon of lemon juice or vinegar with milk instead of buttermilk. 

Marbled Pumpkin Cheesecake

Summary

Yield
12 Servings
SourceTerri McKeown (2003)
Prep time4 hours, 30 minutes
Cooking time1 hour, 5 minutes
Total time5 hours, 35 minutes

Ingredients

1 1⁄2 c
crushed gingersnap cookies
1⁄2 c
finely chopped pecans
1⁄3 c
butter, melted
2 pk
cream cheese, softened (8 oz. size)
3⁄4 c
sugar, divided
1 t
vanilla extract
3
eggs
1 c
canned pumpkin
3⁄4 t
ground cinnamon
1⁄4 t
ground nutmeg

Instructions

Preheat oven to 350°. In a medium bowl, mix together the crushed gingersnap cookies, pecans and butter. Press into the bottom and about an inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs, one at a time, blending after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin-flavored batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill at least 4 hours before serving. 

Heavenly Pie

Summary

Yield
12 Servings
SourceClaryss Tobin (1979)
Prep time12 hours, 30 minutes
Cooking time1 hour, 5 minutes
Total time13 hours, 35 minutes

Ingredients

1 1⁄2 c
sugar (divided)
1⁄4 t
cream of tartar
4
eggs (separated)
3 T
lemon juice
1 T
lemon rind
1⁄2 pt
cream
1
meringue shell

Instructions

Beat 4 egg whites until foamy and add cream of tartar. Beat in slowly 1 cup sugar, a spoon at a time. Beat until stiff but not dry. Pour into buttered 9-inch glass pie pan, not over edge. Bake 1 hour plus 5 minutes in 250° oven. Cool. Beat 4 egg yolks, rind, juice and 1/2 cup sugar. Cook in double boiler. Cool. Whip 1/2 pint cream and combine with filling. Pour in meringue shell and keep refrigerated overnight. (Cover with Saran Wrap later.) 

Chocolate Angel Strata

Summary

Yield
1 Pie
SourceDebbie Ferguson (1984)
Prep time4 hours, 30 minutes
Cooking time18 minutes
Total time4 hours, 48 minutes

Ingredients

2
egg whites
1⁄2 t
vinegar
1⁄4 t
salt
3⁄4 c
sugar (divided into 1/2 and 1/4 cups)
2
egg yolks (slightly beaten)
1⁄4 c
water
1 c
semi-sweet chocolate pieces (melted)
1 c
whipping cream

Instructions

Beat egg whites, vinegar and salt until soft mounds form. Add 1/2 cup sugar gradually, beating until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325° for 15 to 18 minutes, until lightly browned. Cool.

Chocolate Whipped Cream Filling: Add 2 slightly beaten egg yolks and 1/4 cup water to 1 cup (6-ounce package) melted semi-sweet chocolate pieces. Spread 3 tablespoons of this over cooled meringue. Chill remainder. Combine 1/4 cup sugar and 1 cup whipping cream. Beat until thick. Spread half over chocolate in pie shell. Combine remaining whipped cream with the chocolate mixture. Spread over whipped cream in pie shell. Chill at least 4 hours. Makes 1 (9-inch) pie. 

Raisin Bread Pudding

Summary

Yield
12 Servings
SourceJulie Whiff (2002)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 lf
raisin bread
1
stick margarine (melted)
2 c
sugar (divided)
2 c
milk
4
eggs
1 1⁄2 t
ground cinnamon
1⁄2
stick margarine
1⁄2 c
water
1 T
flour
1 t
vanilla

Instructions

Preheat oven to 300° . Remove any very dark crust from bread and break into small cubes. Combine 1 1/2 cups sugar, milk, 1 stick melted margarine, eggs and cinnamon. Pour over cubed bread in a large bowl and transfer to a greased 9 x 13-inch pan and bake 40 minutes. Combine 1/2 stick margarine, 1/2 cup sugar, water and flour in a saucepan. Bring to a boil and cook 3 minutes. Cool slightly; add vanilla. Pour sauce over warm pudding. 

Bananas Flambe

Summary

Yield
6 Servings
SourceEdie Cole (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1⁄3 c
water
1⁄4 c
sugar
2 T
orange juice
1⁄4 t
grated orange rind
1⁄4 t
grated lime or lemon rind
1 t
butter
4
bananas (cut in halves lengthwise or slices)
2 T
light rum
1 T
Southern Comfort

Instructions

Combine sugar and water in a saucepan. Boil until syrup thickens. Add juices and rinds. Return to heat and bring to a boiling point. Combine butter and syrup in hot chafing dish or heavy skillet. Add the bananas and liquors. Flame and serve over vanilla ice cream. Makes 4 to 6 servings, depending on the size of the bananas. 

Triple Fudge Cake

Summary

Yield
24 Servings
SourceKaryl Hanhilammi (2004)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 pk
stir & cook chocolate pudding small
2 c
milk
1 pk
devil's food cake mix
1⁄2 c
semi-sweet chocolate pieces
1⁄2 c
nuts, chopped
 
whipped topping (optional)

Instructions

Preheat oven to 350°. Spray a 9 x 13-inch pan with cooking spray. In large saucepan, cook pudding and milk according to package directions. Blend dry cake mix thoroughly into hot pudding, beating by hand or with mixer for 1 to 2 minutes. Pour into prepared pan. Sprinkle with chocolate pieces and nuts. Bake 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean. Serve warm or cool. Top with whipped topping, if desired. 

Blender Carrot Cake

Summary

Yield
12 Servings
SourceNorma Schumacher (1989)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2 c
sifted flour
2 t
soda
1 t
salt
1 t
cinnamon
2 c
sugar
1⁄4 t
nutmeg
1 1⁄2 c
cooking oil
1 lb
raw carrots
4
eggs
1⁄4 t
ground cloves
 
chopped pecans (optional)

Instructions

Sift dry ingredients together. Pare carrots and slice into blender; add oil and blend oil and carrots together. Beat eggs well and gradually add oil and carrot mixture to the eggs while beating with an electric mixer. Add dry ingredients and blend well. Pour into a greased and floured 10-inch tube pan and bake 55 to 60 minutes at 350°. Cool and frost with cream cheese frosting mixed with chopped pecans, if desired. Serves 12. 

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