Desserts

Peg Craighead's Chocolate Cake

Summary

Yield
24 Servings
SourcePeg Craighead (1975)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

4 oz
chocolate
3
egg yolks (divided)
1⁄2 t
salt
1 t
vanilla
1 c
milk (divided)
1⁄2 c
butter
2 c
cake flour
1⁄4 c
water
1 c
light brown sugar (divided)
1 c
granulated sugar
1 t
baking soda
2
egg whites

Instructions

Preheat oven to 375°. Lightly grease 2 (9-inch) cake pans. In the top of a double boiler, combine the chocolate, 1/2 cup milk, 1 cup brown sugar and 1 egg yolk. Keep below boiling point, but cook until thick and smooth. Set aside to cool. Sift the granulated sugar and beat the butter until smooth. Add the sugar and blend until light and creamy. Beat in 2 egg yolks, one at a time. Before measuring, sift the flour and then resift with baking soda and salt. Combine 1/4 cup water, 1/2 cup milk and the vanilla. Add the flour to the butter in 3 parts, alternating with thirds of the liquid. Stir in the chocolate. Whip 2 egg whites until stiff but not dry. Fold them lightly and carefully into cake batter. Pour the batter into the greased cake pans and bake for 25 minutes. Top with white icing. 

Pineapple Nut Cake

Summary

Yield
24 Servings
SourceAmy Chilcote (1979)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

20 oz
crushed pineapple (1 can)
2 c
flour
2 c
sugar
2
eggs
3 t
vanilla (divided)
2 t
baking soda
1 pk
cream cheese (8 oz.)
1
stick margarine
1 1⁄3 c
powdered sugar
1 c
English walnuts (chopped)

Instructions

Mix together (by hand) pineapple, flour, sugar, eggs, 2 tsp. vanilla and baking soda. Bake at 350° for 15 to 20 minutes on lightly greased 15 1/2 x 10 1/2 x 1-inch cookie sheet. For the Icing: Beat with mixer cream cheese, margarine, powdered sugar and 1 tsp. vanillla. Sprinkle chopped English walnuts on top. Store in refrigerator. 

Chocolate Chip Pound Cake

Summary

Yield
24 Servings
SourceLenere Shrieves (1992)
Prep time45 minutes
Cooking time50 minutes
Total time1 hour, 35 minutes

Ingredients

1 pk
yellow cake mix
1 pk
instant vanilla pudding (small size)
4
eggs
1 c
water
1⁄3 c
vegetable oil
1 pk
chocolate chips (small size)
1
German sweet chocolate bar
1⁄4 c
powdered sugar

Instructions

Preheat oven to 350°. Grease and flour tube or bundt pan. Grate the bar of German sweet chocolate and reserve 1/4 cup for the topping. Combine cake mix, pudding, eggs, water and oil. Beat with mixer 5 minutes on medium speed. Add chocolate chips and grated chocolate to batter. Fold together. Pour batter in pan and bake 45 to 50 minutes, until cake pulls from pan or toothpick comes out clean. Let cake cool 15 minutes in pan, then loosen edges and turn upside down onto plate. Chocolate chips on the bottom of the pan may stick, so leave pan inverted on serving plate. While cake is still warm, combine powdered sugar and the 1/4 cup of grated chocolate in a sifter and sift it over top of cake. Enjoy! 

Easy Lime Chiffon Pie

Summary

Yield
12 Servings
SourceMary Ault (1988)
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Ingredients

1 cn
sweetened condensed milk (14 oz.)
1⁄2 c
lime juice from concentrate
2 c
nondairy whipped topping (or 1/2 pt. whipping cream, whipped)
1
graham cracker pie crust ( 6 oz.)
 
green food coloring ( opt.)

Instructions

In medium bowl, stir together sweetened condensed milk, lime juice and food coloring. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish with slice of lime. Refrigerate leftovers.  

Notes

Makes a wonderful and light summer dessert!

Meringue Crust

Summary

Yield
12 Servings
SourceLouise Dowden (1980)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

3
egg whites
1 c
sugar
1 t
vanilla
1⁄2 c
nuts (broken )
1 1⁄2 c
Ritz crackers (broken)
 
ice cream
 
fruit
 
toasted coconut

Instructions

Beat egg whites with sugar and vanilla. Add nuts and Ritz crackers. Bake 25 minutes at 350°. Fill with ice cream. Top with fruit and toasted coconut. 

Banana Cream Dessert

Summary

Yield
12 Servings
SourceMrs. Rehder (1970)
Prep time12 hours, 30 minutes
Cooking time
Total time12 hours, 30 minutes

Ingredients

2 c
vanilla wafers or graham crackers or cinnamon crisps
5 T
melted margarine
1⁄2 t
vanilla
1⁄2 lb
butter or margarine (room temp.)
2 c
sifted powdered sugar
2
eggs
3
bananas
1 cn
crushed pineapple
2 pk
Dream Whip (prepared according to box)
 
chopped walnuts

Instructions

Press cookies, 5 tablespoons melted margarine and vanilla into 9 x 13-inch pan, up on the sides a bit.

Beat 1/2 lb. room temperature butter or margarine, powdered sugar and 2 eggs for for 15 minutes at medium speed. Spread this batter over crumb crust. Slice 2 or 3 bananas on top. Drain well a can of crushed pineapple. Spread over bananas.

Whip 2 packages Dream Whip according to direction on box. Spread this over top of bananas and pineapple. Sprinkle with chopped walnuts. Cover with foil. Refrigerate overnight. 

Strawberry Pizza

Summary

Yield
12 Servings
SourceCarol Anne Van Swearingen (1990)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
flour
1⁄4 c
confectioners' sugar
1
stick margarine
8 oz
cream cheese
1⁄2 c
sugar
3 pk
frozen strawberries (10 oz. size)
4 T
sugar
4 t
cornstarch

Instructions

Cut together first 3 ingredients as for pie crust. Sprinkle evenly over 12- or 13-inch pizza pan. Press firmly and bake at 325° for 15 to 20 minutes, until light brown. Cool. Combine cream cheese and 1/2 cup sugar and spread over cooled crust.Chill. Thaw and drain berries. Combine 1 cup berry juice, sugar and cornstarch; cook until thick. Add berries. Chill. Spread over cheese filling. Yield: 12 servings. Enjoy! 

Raspberry Ice Cream

Summary

Yield
12 Servings
SourceRuth Browning (1976)
Prep time6 hours
Cooking time
Total time6 hours

Ingredients

1 pk
frozen raspberries
1 c
granulated sugar
1 pt
sour cream

Instructions

Defrost raspberries. Mix thawed fruit, sugar and sour cream very thoroughly. Put mixture into freezer tray and then into freezer. Stir well three times, every 25 minutes (to prevent the forming of ice crystals). 

Italian Tea Cake

Summary

Yield
1 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 c
raisins
1 c
water
1 1⁄2 c
sugar
1 c
butter or margarine
2
eggs
3 c
flour
1 t
baking soda
1 c
pecans or walnuts, chopped
2 c
powdered sugar

Instructions

Preheat oven to 325 degrees.

In small saucepan, cook raisins in water about 20 minutes or until water is almost gone.

Cream together sugar, butter or margarine and eggs. Add flour and baking soda. Mix well, add raisins and nuts. Spread on greased cookie sheet. Bake for 20-25 minutes. Mix powdered sugar with just enough water to make a glaze; pour on hot cake. 

Chocolate Zucchini Cake I

Summary

Yield
24 Servings
SourceJoan Redding (1982)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
brown sugar ( firmly packed)
1⁄2 c
granulated sugar
1⁄2 c
butter or margarine
1⁄2 c
vegetable oil
3
eggs
1 t
vanilla
1⁄2 c
buttermilk
2 1⁄2 c
all-purpose flour
1⁄2 t
allspice
1⁄2 t
cinnamon
1⁄2 t
iodized salt
2 t
baking soda
4 T
cocoa
3
zucchini, approx. 6 inches long or about 2 cups (approx. 6 inches long or about 2 cups)
1⁄2 c
semi-sweet chocolate pieces (can use up to 1 cup)

Instructions

In a large bowl, cream together the sugars, butter or margarine and oil. Add eggs, vanilla and buttermilk; stir well to mix. Sift together all dry ingredients and then sift into the mixing bowl. Grate the zucchini, skin and all, into the bowl and stir until blended. Pour into a greased and floured 9 x 13-inch baking pan. Sprinkle top with chocolate pieces and bake in a preheated 350° oven for 45 minutes, or until cake tests done. Additional frosting is optional but not necessary. 

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