Desserts

Angel Pie

Summary

Yield
12 Servings
SourcePat Mallon (1973)
Prep time25 hours
Cooking time1 hour, 10 minutes
Total time26 hours, 10 minutes

Ingredients

4
eggs (separated)
1 1⁄2 c
sugar
1⁄4 t
cream of tartar
4 T
lemon juice
2 T
lemon rind
1 c
heavy cream

Instructions

Meringue: Beat 4 egg whites until frothy; add cream of tartar and beat until it stands in points. Add 1 cup sugar slowly and beat until glossy. Spread in well-greased 9-inch pie plate. Bake 20 minutes at 275° and 40 minutes at 300°. Cool.

Custard: Beat 4 egg yolks until thick. Beat in 1/2 cup sugar slowly. Add lemon juice and rind. Cook over hot water until thick. Cool. Whip 1 cup heavy cream until stiff and spread 1/2 of it over cooled meringue. Spread lemon custard on top of cream and top with remaining cream. Chill 24 hours before eating. 

Walnut Fruit Squares

Summary

Yield
15 Servings
SourceTerri Williams (1987)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 1⁄2 c
sifted flour
1⁄2 c
sugar
1 c
butter or margarine (softened)
3⁄4 c
chopped walnuts
1 cn
crushed pineapple (8 oz.)
1 pk
cream cheese (8 oz., softened)
1⁄2 c
powdered sugar
1 cn
fruit cocktail (17 oz., drained)

Instructions

Combine flour and sugar; cut in butter. Stir in nuts. Press into bottom of lightly greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Drain pineapple, reserving 1 tablespoon juice. Combine reserved juice, cream cheese and powdered sugar. Beat until fluffy. Fold in fruit. Spread over crust. Chill overnight. 12 to 15 servings. Dessert holds well several days. 

Cream Puffs

Summary

Yield
12 Servings
Source Lenore Mastracci (1984)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 c
margarine
1 c
boiling water
1 c
flour
4
eggs unbeaten
 
regular or prepared instant vanilla pudding

Instructions

Melt butter and water together in saucepan. Put flour into middle of water and mix. Beat each egg separately into mixture. Drop with spoon onto cookie sheet (ungreased). Bake at 450° for 20 minutes. Reduce to 350° and bake 20 more minutes. After puffs have cooled, spoon regular or instant vanilla pudding into each.

Soufflè Chocoloate

Summary

Yield
6 Servings
SourceSally Blue (1992)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
milk
5
eggs separated
4 T
flour
3 T
unsalted butter
2 oz
semi-sweet chocolate (melt in oven with sugar)
4 T
sugar (melt in oven with semi-sweet chocolate)
1 t
vanilla

Instructions

Preheat oven to 450°. Beat 5 egg yolks in mixer or by hand. Heat the milk in a separate pan. Sift flour into light colored egg yolks and gradually blend in the hot milk. Return mixture to saucepan and heat, stirring until sauce thickens. Add melted chocolate, sugar and butter. Beat 5 egg whites and then fold egg whites into chocolate mixture. Prepare soufflé dish with softened butter and sprinkle with granulated sugar. Place in the 450° oven. After 15 minutes, run a sharp-pointed knife about the circumference of the soufflé dish, reduce oven heat to 400° and bake another 15 minutes. Decorate with powdered sugar. Serve plain or with a sauce or whipped cream. Serves 6.

Click here for a Sauce Sabayon recipe.

Chocolate Bar Cake

Summary

Yield
20 Servings
SourceMartha Lyon (1974)
Prep time40 minutes
Cooking time1 hour, 20 minutes
Total time2 hours

Ingredients

5
milk chocolate bars (1 1/2-oz. sized bars)
1 cn
chocolate-flavored syrup (5 1/2-oz. sized can, or 1/2 cup)
1 c
butter
2 c
sugar
4
eggs
1⁄2 t
baking soda
1 c
buttermilk
2 1⁄2 c
sifted cake flour
1 t
vanilla
 
confectioners' sugar

Instructions

Melt chocolate bars in syrup over hot, not boiling, water. Cream butter; gradually beat in sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Mix baking soda with buttermilk. Add to creamed mixture alternately with flour. Blend in chocolate mixture and vanilla. Pour into greased and floured 10-inch tube pan. Bake in 350° oven for 1 hour and 20 minutes. Cool in pan 10 minutes. Turn onto rack to finish cooling. Sprinkle with confectioners’ sugar.

Orange Cake

Summary

Yield
8 Servings
SourceBarbara Faure (1985)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 pk
yellow cake mix
1 pk
orange Jello
3⁄4 c
mazola oil
3⁄4 c
water
4
eggs
1⁄2 c
orange juice
1 c
sugar

Instructions

Mix well yellow cake mix, orange jello, mazola oil and water. Add eggs, one at a time. Beat well. Bake in rectangular pan for 45 minutes at 350°, or until light brown on top. While still hot, take ice pick and punch holes every 1/2 inch in cake. Mix orange juice with sugar and spread over cake. Makes 8 generous servings. Use a 9 x 13-inch pan. 

Patricia's Perfect Pound Cake

Summary

Yield
24 Servings
SourceSally Blue (1988)
Prep time30 minutes
Cooking time55 minutes
Total time1 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.

Mrs. Tone's Strawberry Pie

Summary

Yield
12 Servings
SourceMary Austin (2004)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 1⁄3 c
water
3⁄4 c
sugar
2 T
cornstarch
1 pk
strawberry gelatin (small box)
1 q
strawberries
1
baked pie shell

Instructions

Combine water, sugar and cornstarch. Cook over medium heat until it boils, then turn to low for 2 minutes, until the liquid is clear. (This can be done in the microwave.) Add strawberry gelatin to mixture. Place strawberries into pie shell and pour mixture over. Chill. 

Holiday Pecan Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1982)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 c
dark brown sugar
1 c
white corn syrup
1⁄3 c
melted butter
1 c
shelled pecans (heaping cup)
3
whole eggs (beaten)
1 ds
vanilla
1 pn
salt
 
9-inch unbaked pastry pie shell

Instructions

Mix above ingredients well. Pour into pie shell and bake in a 350° oven for 45 to 50 minutes. Cool and top it with whipped cream or ice cream. 

Date Nut Torte

Summary

Yield
12 Servings
SourcePat Mallon (1974)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1⁄4 c
sifted flour
1⁄2 t
baking powder
1⁄4 t
salt
1 1⁄2 c
chopped dates
1 1⁄2 c
chopped nuts
2
eggs (separated)
3⁄4 c
sugar
1⁄2 t
vanilla

Instructions

Sift flour, baking powder and salt together; combine with dates and nuts. Beat egg yolks until thick. Add sugar gradually and continue beating until thick and fluffy. Fold in flour mixture and vanilla. Fold in stiffly beaten egg whites. Place in greased 8 x 8-inch pan. Bake at 275° for 50 minutes. Cut while hot. 

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