Desserts

Priscilla’s Apple Cinnamon Ice Cream

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library
Prep time30 minutes
Cooking time6 hours
Total time6 hours, 30 minutes

Ingredients

4
red apples
1 t
cinnamon
1⁄4 c
sugar
1 T
lemon juice
1 q
best-quality vanilla ice cream, slightly softened

Instructions

Peel, core and grate apples. Combine apples with softened ice cream, cinnamon, sugar and lemon juice. Mix well. Cover and freeze until firm, at least 6 hours. To serve, remove from freezer about 30 minutes before serving.

Caramel Chocolate Cake

Summary

Yield
15 Servings
SourceKaryl Hanihilammi (2002)
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Ingredients

1 pk
German chocolate cake mix
1 cn
sweetened condensed milk (14 oz.)
1 pk
butterscotch-caramel ice cream topping (17 oz. jar)
12 oz
whipped topping
3
Heath candy bars (crushed)

Instructions

Prepare and bake cake mix, using package directions for a 9 x 13-inch cake pan. Cool slightly. Pierce cake at 1-inch intervals with wooden spoon handle. Pour condensed milk over cake; spread evenly with ice cream topping. Chill for at least 1 hour. Spread with whipped topping; sprinkle with crushed candy bars. Chill until serving. Makes 15 servings. 

Pumpkin Pie Cake

Summary

Yield
24 Servings
SourceAmy Monte (2002)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 cn
pumpkin (29 oz.)
1 cn
evaporated milk (13 oz.)
1 t
nutmeg
1⁄2 t
salt
1⁄2 t
ginger
1⁄2 t
cloves
2 t
cinnamon
1 1⁄2 c
sugar
1 pk
yellow or white cake mix
1 c
walnuts, chopped (opt.)
2
sticks butter (melted)
 
whipped cream

Instructions

Preheat oven to 350°. Mix together pumpkin, milk, sugar and spices. Pour into a 9 x 13-inch greased pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle walnuts over cake mix. Drizzle melted butter over top. Bake for 50 minutes. Serve with whipped cream. 

Homemade Fruit Cake

Summary

Yield
8 Cakes
SourceAmy Dailey (1985)
Prep time30 minutes
Cooking time2 hours, 30 minutes
Total time3 hours

Ingredients

3 c
sugar
1 lb
butter ( use half margarine and half butter)
6
eggs
5 c
all-purpose flour
1 t
soda
1 t
baking powder
1 oz
pure lemon extract
1⁄2 lb
dates (sliced into 1/8-inch pieces)
1 pk
white raisins
1 lb
shelled pecans (pulverized)
1 lb
candied cherries (sliced into quarters)
1 lb
candied pineapple

Instructions

Pour 1/2 of the flour on fruit and stir until coated in large mixing bowl. Cream butter and sugar and add to fruit mixture. Add 6 eggs, one at a time. Add flour and baking powder and soda. Let stand 10 to 15 minutes. Pour into 6 (1-pound) greased coffee cans*. Cover cans with foil. Place in canner with water up to within 3 inches of the top of the cans. Cook on top of stove, checking for doneness after 2 1/2 hours, wiping the top of the foil dry.

*Also, makes 8 (11 1/2-ounce) Campbell’s soup cans, shorter cooking time, 1 1/2 hours. 

Georgia Pecan Pie

Summary

Yield
24 Servings
SourceLenore Mastracci (1980)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1⁄2 c
sugar
1 c
dark corn syrup
3 T
butter
3
eggs
1 t
vanilla
1 T
flour
1 T
sugar
1
unbaked 9-inch pastry shell
1⁄8 t
salt
1 c
pecan halves

Instructions

In a 1-quart pan over moderate heat, bring sugar and corn syrup to a boil, stirring occasionally; stir in butter. In another bowl, beat eggs just until yolks and whites are combined. Slowly pour hot mixture over beaten eggs, stirring vigorously as you do so. Stir in vanilla, salt and pecans. Mix the flour and 1 tablespoon sugar. Sprinkle over bottom of unbaked pastry shell. Bake in a 350° oven for a glass pie plate and 375° for a metal plate, approximately 45 minutes. 

Fluffy Cream Dessert

Summary

Yield
12 Servings
SourceJoan Howison (1986)
Prep time12 hours, 30 minutes
Cooking time15 minutes
Total time12 hours, 45 minutes

Ingredients

1 1⁄2 c
flour
1⁄2 c
pecans (plus extra for topping)
1⁄2 c
butter
4 oz
cream cheese
1 c
powdered sugar
1 c
Cool Whip (plus extra for topping)
2 pk
instant pudding
2 1⁄2 c
milk
 
cherries (for topping)

Instructions

Pat flour, 1/2 cup pecans and butter in 9 x 9-inch pan and bake 15 minutes at 350°; then cool.

Layer Number 1: Mix cream cheese, powdered sugar and 1 cup Cool whip, and poor over crust.

Layer Number 2: Combine instant pudding with milk and mix well. Pour over Layer 1.

Layer 3: Cover with Cool Whip and top with pecans and cherries. Refrigerate overnight. 

Pineapple Chiffon (With Angel Food Cake)

Summary

Yield
12 Servings
SourceMrs. Sheahan (1970)
Prep time12 hours
Cooking time30 minutes
Total time12 hours, 30 minutes

Ingredients

 
angel food cake
1 T
gelatin
1⁄4 c
cold water
4
eggs (separated)
1 c
sugar (divided)
1 T
lemon juice (1 lemon)
1 cn
crushed pineapple (8 1/2 oz.)
1 pn
salt
 
whipped cream, nuts and cherry (to serve with dessert)

Instructions

Butter an 8 x 12-inch Pyrex dish. Break up cake and spread 1 inch thick on bottom of dish. Soak 1 tablespoon gelatin in 1/4 cup cold water. Using double boiler, beat 4 egg yolks well. Add 1/2 cup sugar, lemon juice, crushed pineapple and a pinch of salt. Mix and cook until thickens and coats spoon. Add gelatin; mix well. Let cool. Beat egg whites. Gradually add 1/2 cup sugar. Fold into cooled mixture. Pour this mixture over cake. Place in refrigerator overnight. Serve with whipped cream, nuts and cherry. 

Ambrosia a la Creme

Summary

Yield
5 Cups
SourceMary Ann Maginnity (1977)
Prep time8 hours, 30 minutes
Cooking time
Total time8 hours, 30 minutes

Ingredients

1⁄2 c
commercial sour cream
1 c
heavy cream whipped
3
oranges (sectioned and drained, 2 cups)
1
grapefruit (small sectioned and drained, 1 cup)
2
bananas (sliced)
1 c
flaked coconut
1 c
miniature marshmallows

Instructions

In large bowl, fold sour cream into whipped cream. Add orange sections, grapefruit sections and bananas. Add coconut and marshmallows. Mix gently and chill overnight. Turn into serving dish or fluted grapefruit shells. Garnish with additional citrus sections, banana slices and sliced strawberries, if desired. Makes 5 cups. 

Andrea’s Incredible Spy Pie

Summary

Yield
16 Servings
SourcePeg Greisberger, Main Library (2007)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

10 oz
frozen strawberries or raspberries
1 c
sugar
2
egg whites
1 T
lemon juice
1 c
whipping cream
2
baked/crumb pie shells

Instructions

Chill mixing beaters and mixing bowl in freezer for a few minutes.

Whip egg whites in chilled bowl with chilled beaters. Put fruit, whipped egg whites and lemon juice in big bowl (fruit must still be frozen and broken into chunks). Beat for 15 minutes. Whip cream and fold into mixture. Pile into two pie shells and freeze.

Apple Kuchen

Summary

Yield
12 Servings
SourceSandi Snider (1981)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1⁄2 c
softened butter
1 pk
yellow cake mix
1⁄2 c
coconut
2 1⁄2 c
pared sliced apples
1⁄2 c
sugar
1 t
cinnamon
1 c
sour cream
2
egg yolks (or 1 egg)

Instructions

Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9-inch pan, building up slightly edges. Bake 10 minutes. Arrange apples on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks or egg; drizzle over apples. It won’t completely cover them. Bake 25 minutes, or until edges are light brown. Serve warm. Makes 12 servings. 

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