Desserts

Sunday Dutch Pancake

Summary

Yield
2 Servings
SourceJoanne Santilli, Friends of the UAPL (2006)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

3 T
butter
3
eggs
3⁄4 c
milk
1⁄2 t
vanilla
3⁄4 c
flour
1⁄2 t
salt

Instructions

Preheat oven to 425 degrees. Put butter in 10-inch ovenproof frypan — a cast iron skillet is ideal. Melt butter in oven or on stove top. With a whisk or a blender, mix eggs until light and pale. Add milk and blend with vanilla, flour and salt. Add melted butter and mix lightly. Pour batter into greased skillet and bake until pancake is puffed and lightly browned, about 15-20 minutes. Sprinkle with powdered sugar, slice and serve. After puffed pancake comes out of the oven, it sinks in the center, into which you can add strawberies, blueberries, peaches or other fruit. This serves 2-4, depending on appetite.

Chopped Apple Cake

Summary

Yield
24 Servings
SourceMary Ault (1991)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 c
oil
1 1⁄2 c
sugar
2 1⁄2 c
flour (plus 2 T for topping)
1 1⁄2 t
soda
2
eggs
1⁄2 t
salt
1⁄2 t
vanilla
1⁄2 t
cinnamon
3 c
chopped apples
1 c
raisins
1 1⁄2 c
brown sugar
2 T
butter (soft)

Instructions

Mix oil, sugar and eggs. Add apples, raisins and vanilla. Mix flour, soda, salt and cinnamon and add to mixture. Pour into a greased and floured 9 x 13-inch pan. Top with mixture of brown sugar, soft butter and 2 tablespoons of flour. Bake at 350° for about 35 to 45 minutes. 

Miami Birthday Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1972)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
chocolate bits (6 oz.)
1⁄2 c
graham cracker crumbs
1⁄3 c
melted butter (cool slightly)
1⁄2 c
chopped walnuts
2 c
flour (sifted)
1 t
soda
1 t
salt
1⁄2 c
butter (room temp.)
5 1⁄2 c
sugar (plus 2 T.)
2
eggs
1 t
vanilla
1 1⁄4 c
butter or sour milk

Instructions

Preheat oven to 375°. Grease and flour 2 (9-inch) pans. Melt 1/3 cup chocolate bits. Combine graham cracker crumbs and melted butter. Stir in walnuts and rest of chocolate bits. Cream 1/2 cup of butter. Gradually add sugar, cream well, add eggs, one at a time, and beat well. Blend in melted chocolate bits and vanilla. Sift flour, soda and salt. Add alternately with milk at low speed on mixer. Turn batter into pans. Sprinkle tops with graham crackers, buffer, walnuts and chocolate bits mixture. Bake at 375° for 30 to 40 minutes. Frost sides and between layers with a 7-Minute Frosting. 

Glazed Fresh Strawberry Pie

Summary

Yield
24 Servings
SourceDaisy Harvey (1974)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 q
strawberries (washed, drained and hulled)
1 1⁄3 c
sugar
1⁄2 c
water
1⁄4 c
cornstarch
3⁄4 c
cold water
1⁄8 t
salt
1 T
lemon juice
 
red food coloring
1
baked pastry shell

Instructions

Bring sugar and 1/2 cup water to boiling point in unit over medium heat. Dissolve cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook about 10 minutes over low heat, or until clear. Stir occasionally. Blend in salt, lemon juice and enough vegetable coloring to produce a red shade. Pour over strawberries; mix gently. When cool, place in baked pie shell. Garnish with whipped cream. 

Christmas Pie

Summary

Yield
12 Servings
SourceSharon Hammond (1995)
Prep time
1 hour
Cooking time
12 minutes
Total time
1 hour, 12 minutes

Ingredients

 
Ingredients to prepare crust for 9-inch pie pan
6
apples (peeled, cored and sliced)
1 c
cranberries
1 c
chopped dates
1⁄4 t
cinnamon
1⁄4 t
cloves
3 T
flour
1 c
sugar
1⁄2 c
water
1⁄2 c
walnuts

Instructions

Crust: Prepare single crust for a 9-inch pie pan. Flute edge. Bake at 450° for 12 minutes, or until golden brown. Cool.

For filling: In bowl, combine apples, cranberries, dates and spices. Stir in flour. In saucepan, combine sugar and water. Bring to a boil. Reduce heat and stir in fruit mixture. Simmer 10 minutes. Cool slightly. Stir in nuts. Spread into baked crust. Cool completely and serve. 

Italian Love Cake

Summary

Yield
12 Servings
SourceJeanne M. Masoni (1993)
Prep time
24 hours, 30 minutes
Cooking time
1 hour, 5 minutes
Total time
25 hours, 35 minutes

Ingredients

1 pk
marble cake mix (2-layer size)
2 lb
ricotta cheese
4
eggs
1 c
sugar
1 t
vanilla
1 c
milk
1 pk
instant chocolate pudding (4-serving size)
1 pk
frozen whipped topping thawed (12 oz.)

Instructions

Prepare cake batter as directed on package and pour into an ungreased 9 x 13-inch pan. Set aside. Cream together ricotta cheese, eggs, sugar and vanilla. Spoon over batter. Bake at 350° for 65 minutes. Cool completely. Mix milk and chocolate pudding mix. Blend into whipped topping. Frost cake with chocolate mixture and refrigerate overnight. 

Pumpkin Dessert Squares

Summary

Yield
12 Servings
SourceIlene C. Sexton (1987)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1 pk
yellow cake mix ( reserve 1 cup)
1⁄2 c
butter or margarine (do not use vegetable spread!) (melted)
3
egg (divided)
1 lb
solid pack pumpkin (can)
2 1⁄2 t
pumpkin pie spice
1⁄2 c
firmly packed brown sugar
2⁄3 c
milk
1⁄4 c
sugar
1 t
cinnamon
1⁄4 c
butter or margarine

Instructions

Grease bottom only of a 9 x 13-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and 1 egg. Press into pan.

Prepare filling by combining  can of pumpkin, spice, brown sugar, 2 eggs, and milk until smooth. Pour over crust.

For topping, combine the 1 cup of reserved cake mix, sugar, cinnamon and 1/4 cup butter or margarine. Sprinkle over filling. Bake at 350° for 45 to 50 minutes, until knife inserted near center comes out clean. If desired, serve with whipped topping. 

California Chocolate Chip Cake

Summary

Yield
20 Servings
SourceSally Blue (1990)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

2 c
flour
1 c
sugar
1⁄2 c
cocoa (up to 3/4 cup)
1 1⁄2 t
baking soda
1 1⁄2 c
buttermilk
1 c
mayonnaise
12 oz
chocolate chips
 
warm powdered sugar (optional)

Instructions

Mix all the ingredients together. Put in cake or loaf pans. Bake at 350° for 45 minutes, checking periodically. Serving Suggestions: Cover with warm powdered sugar. 

Betty Smith's Lemon Ice Box Cake

Summary

Yield
24 Servings
SourceAnne Weaver (1975)
Prep time
24 hours, 45 minutes
Cooking time
1 hour, 10 minutes
Total time
25 hours, 55 minutes

Ingredients

4
eggs (separate whites and yolks)
1⁄4 t
cream of tartar
1 1⁄2 c
granulated sugar
3 T
lemon juice
1 T
lemon rind
1⁄2 pt
cream

Instructions

Beat 4 egg whites until they hold strong peaks. Add cream of tartar and 1 cup granulated sugar, one tablespoon at a time, and beating all until very stiff. Spread in a well-buttered 9-inch pie or cake pan. (Be sure it is packed without air space.) Bake 1 hour at 275°. Beat the 4 egg yolks until very thick. Then, gradually beat in 1/2 cup granulated sugar. Add lemon juice and lemon rind. Cook over boiling water until thick. Whip the cream. When filling cools, fold in half of the whipped cream. Spread remaining on top, covering edges. Let stand 24 hours in refrigerator. 

Notes

Great dessert! 

Patricia's Perfect Pound Cake

Summary

Yield
24 Servings
SourceSally Blue (1988)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

2 pk
cream cheese ( room temperature)
5
eggs (divided)
1 c
sugar
4 T
flour
1 pk
SuperMoist yellow cake mix (Betty Crocker, pudding in the mix)
1 c
water
1⁄2 c
oil

Instructions

Preheat oven to 350°.  Butter and flour bundt pan. Set aside 2 (8-ounce) packages of cream cheese to come to room temperature. In 2 mixing bowls, mix cream cheese, 2 eggs, 1 cup sugar and 4 tablespoons flour. Beat until smooth. Other bowl, put 1 SuperMoist (pudding in the mix) yellow cake mix (Betty Crocker). Put mix in bowl with water, oil and 3 eggs. Beat on medium speed 2 minutes. Pour 1/4 of the mixture evenly on bottom of bundt pan. Then pour cream cheese mix in. Put rest of mix over cream cheese. Bake 50 to 55 minutes.

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