Desserts

Swedish Nut Cake

Summary

Yield
24 Servings
SourceAnnette Heffernan (2003)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

2 c
flour
2 c
sugar
2 t
baking soda
3 t
vanilla (divided)
1 cn
crushed pineapple (20 oz. undrained)
1⁄2 c
nuts, chopped
1 pk
cream cheese (softened)
1
stick butter (softened)
1⁄4 c
powdered sugar

Instructions

Preheat oven to 350°. Mix flour, sugar, baking soda, 2 teaspoons vanilla, pineapple and nuts. Bake for 30 to 35 minutes. Mix cream cheese, butter, 1 teaspoon vanilla and powdered sugar. Mix well and pour on hot cake. 

German Sweet Chocolate Pie

Summary

Yield
24 Servings
SourceJanet Shaw (2003)
Prep time4 hours, 30 minutes
Cooking time10 minutes
Total time4 hours, 40 minutes

Ingredients

1 pk
Baker's German sweet chocolate (4 oz.)
1⁄3 c
milk
2 T
sugar
1 pk
cream cheese, softened (3 oz.)
3 1⁄2 c
frozen whipped topping (thawed)
1
graham cracker crumb (9 inch)

Instructions

Over low heat, melt chocolate with 2 tablespoons of the milk. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls. 

Frozen Pumpkin Pie

Summary

Yield
12 Servings
SourceDareth Gerlach (1997)
Prep time1 hour, 30 minutes
Cooking time8 minutes
Total time1 hour, 38 minutes

Ingredients

1 1⁄3 c
gingersnap crumbs ( if preparing pastry shell)
6 T
melted butter ( if preparing pastry shell)
1 pt
softened vanilla ice cream
1 c
pumpkin
1 c
sugar
1⁄2 t
salt
1 t
cinnamon
1⁄2 t
ginger
1⁄4 t
cloves
1 c
whipped cream

Instructions

Prepare a pastry shell of the gingersnap crumbs and melted butter (alternatively, use graham cracker shell).Bake at 350° for 8 minutes. Fill the shell with 1 pint of softened vanilla ice cream and set in the freezer while preparing filling.

Filling: Blend pumpkin, sugar, salt, cinnamon, ginger and cloves. Fold this into whipped cream. Pour the pumpkin mixture over the ice cream and freeze, unwrapped. Then wrap in foil and store in the freezer. Remove from the freezer 20 to 30 minutes before serving. You may garnish with whipped cream and a few crumbs. 

Chocolate Eclair

Summary

Yield
16 Servings
SourceDorothy Clover Bowser (1979)
Prep time48 hours, 30 minutes
Cooking time
Total time48 hours, 30 minutes

Ingredients

2 pk
instant French vanilla pudding
1 pk
Cool Whip (10 oz.)
 
Whole graham crackers
2
unsweetened chocolate squares
1 t
vanilla
1 T
corn syrup
3 T
milk
3 T
margarine (melted)
1 1⁄2 c
powdered sugar

Instructions

Butter bottom of a 9 x 13-inch pan. Cover with whole graham crackers. Prepare pudding per directions. Add Cool Whip. Pour 1/2 mixture over crackers. Add another layer of whole crackers, then the other 1/2 mixture. Add another layer of crackers. 

Icing: Combine chocolate, vanilla, corn syrup, milk, and margarine. Add powdered sugar. Beat until smooth. Refrigerate, uncovered, 2 days (important). 

Serves 12 to 16. 

Very Berry Treat

Summary

Yield
9 Servings
SourceCarol Anne VanSwearingen (1973)
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Ingredients

1 c
sifted powdered sugar
1 pk
cream cheese softened (3 oz.)
1 pk
dessert topping mix (2 oz. env.)
5 c
angel cake cubes ( 7 oz.)
1 cn
cherry pie filling (21 oz.)

Instructions

In a large mixer bowl, gradually add powdered sugar to cream cheese, beating until fluffy. Prepare topping mix according to package directions. Fold into cream cheese mixture. Fold in angel cake cubes. Turn into 11 x 7 x 1 1/2-inch baking pan. Spread cherry pie filling over top. Cover and chill 2 to 3 hours. Serves 9. 

Notes

Great made with blueberry pie filling, too. 

Steamed Pumpkin Nut Pudding

Summary

Yield
12 Servings
SourceCarol Naegele (1975)
Prep time30 minutes
Cooking time1 hour, 30 minutes
Total time2 hours

Ingredients

1⁄2 c
shortening
1⁄2 t
ground cinnamon
1 c
brown sugar
1⁄2 t
ground ginger
1⁄2 t
ground nutmeg
1⁄4 c
granulated sugar
3
eggs (divided)
2 c
flour
1⁄4 t
baking soda
1 1⁄2 t
baking powder
1 1⁄2 t
salt (plus a dash)
1 c
canned pumpkin
1⁄2 c
dairy sour cream
1 c
chopped walnuts
1⁄4 c
butter or margarine
1⁄2 t
vanilla
3⁄4 c
sifted confectioners' sugar
1⁄2 c
whipping cream

Instructions

Pudding: In mixing bowl, cream together shortening, brown sugar, granulated sugar, cinnamon, ginger and nutmeg. Beat in 2 eggs. Sift together flour, baking powder, 1 1/2 tsp. salt and baking soda. Combine pumpkin and sour cream. Add to creamed mixture alternately with sifted dry ingredients, mixing well after each addition. Fold in chopped walnuts. Spoon pudding mixture into greased 6 1/2-cup mold. Cover tightly with foil. Place in electric deep fryer and pour water to depth of 1 inch. Cover, close vent and set temperature at 200°. Steam for 1 1/2 hours. (If you don’t own a deep fryer, put mold on a rack and fill pan with boiling water halfway up the mold. Cover tightly and steam for 2 hours.) Remove mold and let stand for 5 minutes before unmolding. Serve warm with whipped cream sauce and garnish with walnut halves.

Whipped Cream Sauce: In mixing bowl, beat one egg until light and fluffy. Gradually beat in melted and cooled butter or margarine, confectioners’ sugar, a pinch salt and vanilla. Gently fold whipped cream into egg mixture. Makes 1 2/3 cups sauce. 

Whipped Cream Cake

Summary

Yield
24 Servings
SourceAnnette Heffernan (2002)
Prep time30 minutes
Cooking time28 minutes
Total time58 minutes

Ingredients

2⁄3 c
shortening
1 1⁄2 c
sugar
2 1⁄2 t
vanilla (divided)
3 oz
unsweetened chocolate (melted and cooled)
3
eggs
1 1⁄2 c
all-purpose flour (sifted)
3⁄4 t
baking soda
3⁄4 t
salt
1 1⁄4 c
sour milk
2 c
whipping cream (chilled)
1
stick butter
1⁄4 c
cocoa
1⁄4 c
milk
1 lb
confectioners' sugar (plus 6 tablespoons, divided)

Instructions

Preheat oven to 350°. Cream together shortening and regular sugar until light. Blend in vanilla and chocolate. Add eggs, one at a time, blending well after each. Sift together flour, baking soda and salt. Add to creamed mixture alternately with sour milk; beat after each addition. Bake in 2 round greased and floured pans for 22 to 28 minutes. Toothpick should come out clean.

For the filling, combine whipped cream and confectioner’s sugar. Slice cake layers in half to make 4 layers. Spread whipped cream mixture between each layer.

For icing: In small saucepan, combine butter, cocoa and milk and bring to a boil. Add one pound confectioners’ sugar and vanilla. Beat until smooth and pour over assembled cake. Refrigerate. 

Lemon Velvet Cake

Summary

Yield
24 Servings
SourceLenore Mastracci (1994)
Prep time40 minutes
Cooking time40 minutes
Total time1 hour, 20 minutes

Ingredients

2 c
cake flour
1 c
granulated sugar
1⁄4 t
baking soda
1 t
baking powder
1⁄4 t
salt
2
sticks unsalted butter
4
eggs large
8 T
fresh lemon juice (divided)
 
Finely grated zest of 2 lemons
1 c
confectioners' sugar

Instructions

Heat the oven to 350°. Butter an 8-inch tube or bundt pan. Combine the first 4 ingredients and salt in the bowl of an electric mixer. Mix on low speed until ingredients are combined. Cut the softened butter into tablespoon-size pieces and add to dry ingredients. Mix on low speed about 20 seconds. Add the eggs, 5 tablespoons lemon juice and zest. Mix on high speed for 3 minutes. Pour batter into prepared pan and bake 35 to 40 minutes (inserted toothpick should come out clean). Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Cool completely before adding the glaze.

Glaze: Combine 2 to 3 tablespoons fresh lemon juice and confectioners’ sugar.  

Notes

Taken from the book: Favorite Old-Fashion Desserts by Pat Dailey.

Chocolate Cream Cheese Cupcakes

Summary

Yield
18 Large Cupcakes
SourceLinda Pirwitz (1995)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

8 oz
cream cheese
1
egg
1 1⁄3 c
sugar (divided)
1⁄2 t
salt (plus 1/8 tsp for topping)
6 oz
chocolate chips
1 1⁄2 c
flour
1⁄4 c
cocoa
1 t
soda
1 c
water
1 T
vinegar
1⁄2 c
cooking oil
1 t
vanilla

Instructions

For the topping, combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt, and beat well. Stir in 6 ounces of chocolate chips.

For the cupcake batter, sift together flour, 1 cup sugar, cocoa, soda and 1/2 teaspoon salt. Add water, vinegar, cooking oil and vanilla. Beat well. Fill cupcake holders 1/3 full. Top with large spoonful of cream cheese filling. Bake at 350° for 30 to 35 minutes. Cool. Store in refrigerator.

Makes about 18 large cupcakes. 

Aunt Sherry's Cherry Pie

Summary

Yield
2 Pies
SourceLaura Griffin
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
sugar
1⁄3 c
flour
2 cn
pitted red tart cherries drained (packed in water)
1⁄4 t
almond extract
2 T
butter
2
prepared pie crusts

Instructions

Stir together sugar, flour and almond; mix in cherries. Turn in pastry-lined pan. Dot with butter; cover with top crust. Bake 35 to 45 minutes at 425°. Wrap edges with foil to prevent burning. 

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