Desserts

Warm Apple Tart with Rosemary

Summary

Yield
4 Servings
SourceThe Refectory (2008)
Prep time1 hour
Cooking time18 minutes
Total time1 hour, 18 minutes

Ingredients

10 oz
frozen puff pastry
5
golden delicious apples (or substitute Anjou pears)
1⁄2 c
unsalted butter (divided in half)
1⁄3 c
plus 4 T. sugar
1⁄2 t
fresh rosemary leaves (chopped fine)
4
unblemished mint sprigs
3 T
sifted powdered sugar

Instructions

Thaw the pastry and on a floured surface, roll it out to 1/2-inch thickness. Cut out 4 rounds, each 5 inches in diameter. Transfer the rounds to a baking sheet lined with parchment paper and refrigerate for at least 25 minutes.

Peel, core and finely dice 1 apple (or pear). Place it in a small saucepan with 1/2 cup sugar and half the butter. Cook over low heat until the apple is very soft and the sugar is dissolved to make a spreadable compote. Set the pan aside to cool.

Preheat the oven to 350º. Cut four 6 inch squares of parchment. Arrange the squares on a baking sheet and sprinkle 2 tablespoons sugar evenly over the sheets. Place the pastry rounds on top of the sugar and prick the entire surface of the dough with a fork. Spread a tablespoon of cooled apple compote over each pastry round. Sprinkle the rosemary evenly over the compote. Peel, core and thinly slice the remaining apples (or pears). Fan the slices out in a circular pattern on top of the tarts.

In a small saucepan, melt the remaining butter. With a pastry brush, coat the tops of the tarts carefully. Sprinkle the remaining 2 tablespoons sugar over the tarts. Bake for 18 minutes, or until the apples begin to caramelize, turning light golden brown. Serve hot on dessert plates, dusted with powdered sugar and garnish with a mint sprig.

Butterscotch Apple Cake

Summary

Yield
24 Servings
SourceNancy Fogle (2002)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 c
oil
2 c
sugar
3
eggs
2 1⁄2 c
flour
1 t
baking soda
1 t
salt
1 t
baking powder
1 t
cinnamon
3 c
apple, diced
2⁄3 c
butterscotch chips

Instructions

Preheat oven to 350°. Mix oil, sugar and eggs until creamy. Add dry ingredients and mix. Batter will be heavy. Fold in apples and spread in lightly greased 9 x 13-inch pan and sprinkle with butterscotch chips. Bake 35 to 40 minutes.  

Notes

The chips add wonderful flavor and eliminate the need for any frosting.

Filled Sour Cream Cake

Summary

Yield
24 Servings
SourceLois Voakam (1972)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

2 c
sifted flour
1 t
baking powder
1 t
baking soda
1 c
butter
1 c
sugar
2
eggs
1 c
sour cream
1⁄2 c
chopped nuts ( for filling)
3 T
brown sugar (for filling)
2 t
cinnamon (for filling)

Instructions

Sift together first three dry ingredients. Cream butter and sugar until light. Add eggs and beat. Alternate dry ingredients with sour cream. Add to egg-butter-sugar mixture. Put 1/2 of the mixture into a greased 9-inch square pan. Sprinkle filling (nuts, brown sugar and cinnamon); pour in rest of batter. Bake at 375° for 40 to 45 minutes. 

Apple-Cream Cheese Pie

Summary

Yield
12 Servings
SourceLaura Dureska (1982)
Prep time30 minutes
Cooking time1 hour, 12 minutes
Total time1 hour, 42 minutes

Ingredients

 
Pastry for 9-inch pie
4 c
apples (peeled, thinly sliced )
1 pk
cream cheese, softened (8 oz.)
1⁄4 c
sugar
1
egg (beaten)
1⁄4 t
vanilla extract
1⁄8 t
salt
2 t
grated lemon rind
1⁄3 c
sugar
1⁄2 t
ground cinnamon
1⁄2 c
sliced almonds

Instructions

Line a 9-inch pie plate with pastry and trim excess from around edges; flute. Prick bottom and sides of pastry shell with a fork; bake at 425° for 10 to 12 minutes. Let cool on rack. Arrange apples evenly on a baking sheet and bake at 400° for 15 minutes, or until tender. Beat cream cheese until smooth. Gradually add 1/4 cup sugar, beating well. Add egg, vanilla, salt and lemon rind; beat well. Spread mixture evenly in prepared pastry shell and top with apples. Combine 1/3 cup sugar and 1/2 teaspoon cinnamon; sprinkle over apples. Bake at 400° for 35 minutes. Sprinkle almonds on top of pie; bake 10 more minutes, or until almonds are toasted. 

Cranberry Walnut Pie

Summary

Yield
12 Servings
SourceTerri McKeown (2000)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1
unbaked pie crust (9-inch)
2 c
whole cranberries
1 c
whole walnut halves
1⁄4 c
brown sugar
1
egg
1⁄3 c
sugar
1⁄3 c
butter (melted and cooled)
1⁄2 c
flour

Instructions

Place cranberries and walnuts in pie shell. Sprinkle with brown sugar. Combine egg, sugar, butter and flour; beat well. Spread on top of cranberries. Bake 45 to 50 minutes. 

Buckeye Cake

Summary

Yield
12 Servings
SourceBarb Apel (1999)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 pk
devil's food cake mix (2-layer size)
1 1⁄3 c
water
1⁄2 c
vegetable oil
3
eggs
2 c
sugar
1⁄2 c
milk
1 1⁄3 c
smooth peanut butter
1 pk
marshmallow creme ( 7 oz.)
1
stick butter or margarine
1⁄4 c
cocoa
1⁄3 c
milk
1 lb
confectioners' sugar
1⁄4 t
vanilla

Instructions

Grease and flour a 15 x 11-inch jellyroll pan. Preheat oven to 350°.

1st Layer: Prepare cake as directed on box, using the water, oil and eggs. Pour cake mixture into pan. Bake 20 to 22 minutes, or until a toothpick inserted comes out clean. Cool completely.

2nd Layer: In a saucepan, bring sugar and 1/2 cup milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour on top of the cooled cake. Spread evenly. Cool completely.

3rd Layer: In a medium saucepan, melt butter, cocoa and 1/3 cup milk together. Bring to a boil. Remove from heat and add confectioners’ sugar and vanilla. Stir completely. Pour icing on top of the cooled peanut butter layer. Cool completely before cutting. 

Pumpkin Dessert Squares

Summary

Yield
12 Servings
SourceIlene C. Sexton (1987)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 pk
yellow cake mix ( reserve 1 cup)
1⁄2 c
butter or margarine (do not use vegetable spread!) (melted)
3
egg (divided)
1 lb
solid pack pumpkin (can)
2 1⁄2 t
pumpkin pie spice
1⁄2 c
firmly packed brown sugar
2⁄3 c
milk
1⁄4 c
sugar
1 t
cinnamon
1⁄4 c
butter or margarine

Instructions

Grease bottom only of a 9 x 13-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and 1 egg. Press into pan.

Prepare filling by combining  can of pumpkin, spice, brown sugar, 2 eggs, and milk until smooth. Pour over crust.

For topping, combine the 1 cup of reserved cake mix, sugar, cinnamon and 1/4 cup butter or margarine. Sprinkle over filling. Bake at 350° for 45 to 50 minutes, until knife inserted near center comes out clean. If desired, serve with whipped topping. 

Pumpkin Spice Roll

Summary

Yield
12 Servings
SourceAmy Dailey (1984)
Prep time1 hour, 40 minutes
Cooking time14 minutes
Total time1 hour, 54 minutes

Ingredients

2 pk
cream cheese (3-oz. size, softened)
1 T
rum (opt.)
2 t
vanilla (divided)
1 3⁄4 c
confectioners' sugar ( divided into 1 1/2 and 1/4 cup)
1 3⁄4 t
cinnamon (divided into 1/4 and 1 1/2 tsp.)
1 c
heavy cream ( divided)
1 c
all-purpose flour
3⁄4 t
baking powder
1⁄2 t
ground allspice
1⁄2 t
ground nutmeg
1⁄4 t
baking soda
1⁄4 t
salt
2
eggs (separated)
1⁄2 c
firmly packed dark brown sugar
1⁄4 c
sugar
1 t
vanilla
3⁄4 c
canned pumpkin
2 T
milk

Instructions

Filling: In large bowl, beat cream cheese until light and fluffy. Beat in rum and 1 tsp. vanilla. Gradually beat in 1 1/2 cup confectioners’ sugar and 1/4 tsp. cinnamon until smooth. In large chilled bowl, with chilled beaters, beat 1/2 cup of the heavy cream until stiff. Gently fold into cream cheese mixture. Cover and chill 1 hour.

Meanwhile, prepare cake. Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper. Grease paper and set aside. Preheat oven to 375° In small bowl, combine flour, 1 1/2 tsp. cinnamon, baking powder, allspice, ginger, nutmeg, baking soda and salt; set aside. In large bowl, lightly beat egg yolks. Beat in sugar, brown sugar and 1 tsp. vanilla until thick. Beat in pumpkin and milk. Fold in flour mixture until blended. In clean bowl, with clean beaters, beat egg whites until stiff. Gently fold into batter just until mixed in. Spread into pan. Bake 12 to 14 minutes, or until cake tester inserted in center comes out clean.

Meanwhile, sprinkle confectioners’ sugar over a clean kitchen towel. Cool cake in pan 10 minutes. Invert onto towel. Remove pan, then carefully peel off wax paper. Trim off any uneven edges of cake. Starting at narrow end, roll up cake and towel jellyroll fashion to form a 10-inch long roll. Place, seam side down, on wire rack. Cool completely. Unroll cake. Spread filling over surface, leaving a 1/4-inch border on all sides. Roll up cake, gently removing towel.

In large bowl, beat remaining 1/2 cup heavy cream until stiff. Use to garnish top of cake. 

Poor Man's Cake

Summary

Yield
24 Servings
SourceAmy Chilcote (1982)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 1⁄2 c
flour
1 3⁄4 c
sugar (divided)
1⁄4 c
cocoa (plus 3 T., divided)
1 t
soda
1⁄2 t
salt
1⁄3 c
oil
1 T
vinegar
1 1⁄2 t
vanilla (divided)
1 c
water
3 T
butter (level)
1 1⁄2 c
sweet milk

Instructions

Sift flour, 1 cup sugar, 3 tablespoons cocoa, soda, and salt in 8- or 9-inch square pan. Make separate holes and put in oil, vinegar and 1 teaspoon vanilla. Pour water over all and beat or stir with fork until chocolate has mixed in (no white spots). Bake at 350° for about 30 minutes.

For the Fudge Frosting: Combine 1/2 cup cocoa, butter, 3/4 cup sugar, 1/2 teaspoon vanilla and sweet milk. Boil 1 minute. Cool. Beat tiny bit (until it starts to thicken) and pour on cake. 

Cherry Christmas Cake

Summary

Yield
24 Servings
SourceMary Kimball (1975)
Prep time30 minutes
Cooking time2 hours
Total time2 hours, 30 minutes

Ingredients

1 c
granulated sugar
1 c
butter
4
eggs
1⁄4 t
salt
2 c
flour
3 1⁄2 c
currants
2⁄3 c
glace cherries (quartered)
1⁄2 c
mixed fruit peel
1⁄4 t
grated nutmeg
2 T
rum, whiskey or brandy

Instructions

Stir sugar into butter and cream well. Each egg must be added separately into the mixture. Sift flour with salt and add currants, cherries, fruit peel, grated nutmeg and rum, whiskey or brandy, if desired. Pour into well-greased 9 1/2 x 5 1/2 x 3-inch loaf pan and bake at 325° for 2 hours. Test with a straw to be sure cake is baked through. The crust should be a delicate golden color. 

Notes

This cake should be kept in a tin box to ripen for several days before cutting. It is better when kept a little longer.

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