Desserts

Brownie Pie

Summary

Yield
24 Servings
SourceMiss Scherr (1971)
Prep time6 hours, 30 minutes
Cooking time35 minutes
Total time7 hours, 5 minutes

Ingredients

3
egg whites
3⁄4 c
sugar
1 t
vanilla
3⁄4 c
chocolate-covered graham crackers (crushed )
3⁄4 c
chopped pecans
1 ds
salt
 
whipped cream

Instructions

Beat egg whites until frothy. Add sugar gradually and beat until stiff. Fold in vanilla, graham crackers, chopped pecans and salt. Pour into greased 9-inch pie or round cake pan. Bake at 325° for 30 to 35 minutes. Cool thoroughly. Spread with cream and refrigerate 4 to 6 hours. 

Blueberry Cobbler

Summary

Yield
6 Servings
SourceTerri McKeown (1998)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

2⁄3 c
all-purpose flour
1⁄2 c
sugar
1 1⁄2 t
baking powder
1⁄4 t
salt (if desired)
2⁄3 c
skim milk
2 T
butter or margarine (melted)
2 c
blueberries (cleaned and washed)

Instructions

In a medium bowl, combine flour, sugar, baking powder and salt. Stir in the milk and mix the batter until it is smooth. Pour the melted butter or margarine into a 1- to 1 1/2-quart casserole-type baking dish. Pour in the batter and sprinkle the blueberries on top. Bake the cobbler in a preheated 350° oven for 40 to 45 minutes, or until it is lightly browned. 

Notes

Delicious with vanilla ice cream! 

Cranberry Crunch

Summary

Yield
12 Servings
SourceIda Meyer (1984)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
rolled oats
1⁄2 c
flour
1 c
brown sugar
1⁄2 c
butter or margarine
1 cn
cranberry sauce (No. 2 can)
 
whipped cream or vanilla ice cream

Instructions

Mix rolled oats, flour and sugar. Cut butter until crumbly. Place half of mixture in an 8 x 8-inch greased pan and cover with cranberry sauce. Spread remaining mixture over sauce. Bake at 350° for 45 minutes. Serve with whipped cream or vanilla ice cream. 

Fall Brightener-Cranberry Tapioca

Summary

Yield
12 Servings
SourceEleanor Kilgour (1983)
Prep time30 minutes
Cooking time13 minutes
Total time43 minutes

Ingredients

2 c
cranberries
1⁄2 c
water
1 1⁄4 c
sugar
3⁄4 c
quick-cooking tapioca
1⁄4 t
salt
3 1⁄2 c
boiling water

Instructions

Cook cranberries in the 1/2 cup water in covered saucepan until skins burst, about 6 minutes, and remove from heat. Stir in sugar. Add tapioca and salt to boiling water and cook over low heat, until tapioca is clear, about 5 minutes. Add cranberries and cook 2 minutes, stirring occasionally. Pour in serving dish. Chill. Unmold and serve with whipped cream. 

Fruit Juice Snow

Summary

Yield
1 Servings
SourceRuth Browning (1972)
Prep time4 hours
Cooking time
Total time4 hours

Ingredients

1 pk
unflavored gelatin
1⁄2 c
sugar
1⁄8 t
salt
 
water
1 cn
frozen concentrated fruit juice (6 oz., orange, grapefruit or tangerine)
2
egg whites (unbeaten)

Instructions

In a saucepan, thoroughly mix the contents of one envelope unflavored gelatin with sugar and salt. Add 1/2 cup water. Stir over low heat until gelatin is dissolved. Remove from heat and stir in 3/4 cup water and 1 can frozen concentrated fruit juice (orange, grapefruit or tangerine). Chill to slightly thicker than unbeaten egg white consistency. Add 2 unbeaten egg whites and beat with an electric beater until mixture begins to hold its shape, or beat with rotary beater until mixture is light and fluffy, about 7 minutes. Spoon into dessert dishes and chill until firm. Eat Fruit Juice Snow dessert. 

Notes

For a Snowy Christmas or New Year’s Holiday

Lazarus Fudge Cake

Summary

Yield
24 Servings
SourceAnn Grabriel (1988)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 3⁄4 c
sugar
1 c
butter or oleo (softened )
1 c
strong coffee
3
egg yolks
1 t
salt
3 c
sifted cake flour
3 t
baking powder
1⁄2 t
soda
1⁄2 c
milk
6 T
cocoa (or 3 oz. melted chocolate)
1⁄2 c
nuts (chopped)
3
egg whites (beaten)
1 1⁄2 t
vanilla
1 dr
red cake food coloring (optional)

Instructions

Cream together sugar and shortening until light. Add egg yolks and cream 2 minutes. Add coffee and stir. If using cocoa, stir into coffee. Sift flour, baking powder, salt and soda together and alternate with milk. Add nuts. Beat egg whites until stiff and stir in vanilla. Fold in egg whites. (A small drop of red cake coloring may be added to enhance color.) Divide evenly into 2 (9-inch) cake pans lined with wax paper. Bake at 350° for 20 to 35 minutes. (This makes the 9-inch cake pans pretty full, so to make sure they don’t run over, I make a couple of cupcakes.) 

Carrot Cake with Pineapple

Summary

Yield
24 Servings
Source Kathie Ostrander (1980)
Prep time55 minutes
Cooking time1 hour, 15 minutes
Total time2 hours, 10 minutes

Ingredients

3
eggs (beaten)
2 c
sugar
1 1⁄3 c
cooking oil
3 c
flour
1 t
salt
2 t
vanilla
2 t
baking soda
2 t
cinnamon
2 c
grated carrots
1 c
chopped walnuts or pecans
1 c
drained crushed pineapple
 
lemon glaze

Instructions

Blend eggs, sugar and oil. Sift together flour, salt, soda and cinnamon. Stir in with the flour mixture, the grated carrots, chopped nuts, pineapple and vanilla. Pour the batter into a 10-inch tube pan, ungreased, and bake at 350° for 1 hour and 15 minutes. Cool cake, right side up, 25 minutes, then loosen sides. Ice with any lemon glaze.

Gingerbread with Hot Caramel Sauce

Summary

Yield
12 Servings
SourceKaren Miller (1994)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 c
dark molasses
2 t
baking soda
1 t
cinnamon
1 t
ginger
1⁄2 t
nutmeg (divided)
1⁄2 c
sugar (plus 1/3 cup for sauce)
1⁄2 c
butter, melted (plus 1/3 cup for sauce, not margarine)
2 c
flour for sauce (plus 2 heaping tablespoons)
2 c
boiling water (divided)
2
eggs
 
Powdered sugar to garnish
 
Whipped cream to garnish
1 c
light brown sugar (firmly packed)
1 t
vanilla extract
1 ds
salt

Instructions

In a large bowl, mix molasses, baking soda, cinnamon, ginger and 1/4 teaspoon nutmeg. Add 1/2 cup sugar, 1/2 cup melted butter, 2 cups flour and 1 cup boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased ring mold or bundt pan. Bake in a 350° oven for 40 minutes, or until done. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the top. Serve with hot caramel sauce and whipped cream.

Sauce: In a medium saucepan, combine brown sugar and 1/3 cup sugar to 1/3 cup melted butter and stir until sugars are dissolved. Add 2 heaping tablespoons flour, stirring constantly over medium heat. Add vanilla, salt and 1/4 teaspoon nutmeg. Add 1 cup boiling water. Cook for 10 to 15 minutes, stirring sauce until thickened. Serve over gingerbread or pool beneath. Serves 12. 

Creamy Smooth Cheesecake

Summary

Yield
24 Servings
SourceLenere Shrieves (1982)
Prep time24 hours
Cooking time30 minutes
Total time24 hours, 30 minutes

Ingredients

 
graham cracker crust
2 pk
cream cheese, softened (8 oz. size)
2
eggs
3⁄4 c
sugar (plus 2 T for topping)
4 t
vanilla (divided)
1 c
sour cream

Instructions

Press graham cracker crust into 9 x 9 x 2-inch pan. Heat oven to 350°. Beat cream cheese slightly. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla; beat well with electric mixer. Spread in pan. Bake 30 minutes. Topping: Blend sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until smooth. Spread topping over cheesecake when it comes out of oven. Cool, then refrigerate several hours or overnight. 

Frozen Peanut Butter Pie

Summary

Yield
12 Servings
SourceMark Mangini (1997)
Prep time1 hour, 30 minutes
Cooking time
Total time1 hour, 30 minutes

Ingredients

1 c
heavy cream
8 oz
cream cheese
1 c
powdered sugar
1⁄2 c
smooth peanut butter
1
graham cracker pie crust (8 inch)

Instructions

Beat cream on high speed until peaks form. Beat cheese, sugar, peanut butter and half of cream on low speed until blended. Beat in rest of cream until well blended. Turn into crust. Cover and freeze for 1 hour. 

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