Desserts

Peg Craighead's Chocolate Cake

Summary

Yield
24 Servings
SourcePeg Craighead (1975)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 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 time
30 minutes
Cooking time
20 minutes
Total time
50 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. 

Joan's Chocolate Pound Cake

Summary

Yield
24 Servings
SourceFlorence Taylor (1986)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 1⁄2 c
flour
1 1⁄2 c
sugar
1⁄2 c
Nestle Quik (now known as Nesquik)
1 1⁄2 t
baking powder
1⁄2 t
salt
1⁄2 c
butter, softened
3⁄4 c
milk
1 1⁄2 t
vanilla
2 T
light cream or milk
2
eggs

Instructions

Preheat oven to 325°. Sift dry ingredients together into large bowl. Make a well in the center and add butter, milk and vanilla. Beat for 3 minutes. Add cream and eggs, beating thoroughly after each addition. Pour batter into a well-oiled tube or bundt pan. Bake about 45 minutes, or until a toothpick inserted into middle of cake comes out clean. Cool cake completely and remove from pan. Serve as is or drizzle with a chocolate glaze or powdered sugar.

Key Lime Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1987)
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

1 cn
sweetened condensed milk
4
egg yolks
1⁄4 t
salt
3 oz
Key lime juice (from 3 lg. green Persian or 6 sm. Key limes)
 
meringe from egg whites or whipped cream
1 T
grated lime rind
 
baked pie shell or graham cracker crust

Instructions

Mix milk, egg yolks and salt. Add juice of limes to milk mixture; mix. Taste and add to pie shell. Top with meringue from egg whites or with whipped cream. Top with 1 tablespoon grated lime rind. Set aside for 1 hour. Do not refrigerate. Pie shell can be baked regular pie shell or graham cracker crust. 

Pretzel Pie Crust

Summary

Yield
1 Crust
SourceEdie Cole (1987)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 1⁄2 c
pretzel crumbs (use traditional pretzels, not sticks)
1⁄4 c
sugar
1⁄4 c
melted butter or margarine

Instructions

Blend crumbs, sugar and butter. Press firmly against the sides of a 9-inch buttered pie plate. Bake at 400° for 10 to 12 minutes. Cool and fill with your favorite topping. 

Notes

Tastes Nutty

Layered Lemon Dessert

Summary

Yield
12 Servings
SourceDianne Annis (1999)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1 1⁄2 c
graham cracker crumbs
1⁄2 c
granulated sugar
6 T
butter or margarine ( melted)
8 oz
cream cheese
1 c
confectioners' sugar
2 c
Cool Whip ( thawed and divided)
2 pk
lemon instant pudding mix (3 oz. size)
3 c
milk

Instructions

Preheat oven to 375°. Mix graham cracker crumbs, sugar and butter or margarine. Press into a 9 x 13-inch pan. Bake for about 8 minutes. Cool. Beat together cream cheese, confectioners’ sugar and 1 cup of the Cool Whip. Spread over cooled crust. Beat together pudding mix and milk until thickened. Spread over cheese layer. Spread 1 cup Cool Whip over pudding layer. Chill completely. Serves 12. 

Apple Crunch

Summary

Yield
12 Servings
SourceAnn Moore (1989)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

10
apples (peeled and sliced)
1⁄2 c
water
3 T
quick-cooking tapioca
1⁄2 c
sugar
1⁄4 t
ground cinnamon
1⁄2 c
raisins
1⁄2 c
pecans
1 c
rolled oats (not quick-cooking)
1⁄2 c
flour
1⁄2 c
brown sugar
3⁄4 c
butter or margarine

Instructions

Place apples in buttered shallow dish; sprinkle with water. Mix tapioca, granulated sugar, cinnamon, raisins and nuts in a bowl; sprinkle over apples. Mix oats, flour and brown sugar in a bowl. Cut in butter until crumbly. Sprinkle mixture over apples. Bake at 375° for 45 minutes. 

Italian Tea Cake

Summary

Yield
1 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 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 time
30 minutes
Cooking time
45 minutes
Total time
1 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. 

Rum Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1999)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
chopped pecans
1 pk
yellow cake mix
1 pk
instant vanilla pudding mix (6 serving size)
4
eggs
1⁄2 c
cold water
1⁄2 c
vegetable oil
1 c
dark rum (divided)
1
stick butter
1⁄4 c
water
1 c
sugar

Instructions

Preheat oven to 325°. Grease and flour a bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, pudding mix, eggs, oil, water and 1/2 cup rum. Pour over nuts. Bake 1 hour. Invert cake on cooling rack and let cool. Put cake on plate and prick with a fork. Drizzle glaze over cake.

Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. 

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