Desserts

Joan's Chocolate Pound Cake

Summary

Yield
24 Servings
SourceFlorence Taylor (1986)
Prep time30 minutes
Cooking time45 minutes
Total time1 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 time1 hour, 30 minutes
Cooking time
Total time1 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 time30 minutes
Cooking time12 minutes
Total time42 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

Lemon Squares

Summary

Yield
24 Servings
SourceClaryss Tobin (1978)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

3⁄4 c
butter
1⁄3 c
powdered sugar (plus more to sprinkle over finished squares)
1 1⁄2 c
flour (plus 2 tablespoons)
1 ds
salt
3
slightly beaten eggs
1 1⁄2 c
sugar
3 T
flour
1⁄4 c
lemon juice
1 t
lemon rind

Instructions

Grease pan. Mix butter, powdered sugar, 1 1/2 cup flour and salt, and press into an 8- or 9-inch square pan. Bake 20 minutes at 350°.

Mix together: Beaten eggs, sugar, 3 tablespoons flour, lemon juice and lemon rind. Pour uncooked filling over hot crust. Bake 20 minutes at 350°.

Sprinkle powdered sugar over cooled cake cut in squares. 

Kids' Mini Apple Pizzas

Summary

Yield
8 Servings
SourceLeslie Jordan (2002)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2
apples
3 T
butter
 
Cinnamon/sugar blend
1 pk
refrigerated biscuits

Instructions

Peel and chop apples. Open the biscuits and flatten each one. Spread butter on raw biscuits. Put chopped apples on biscuits. Sprinkle with cinnamon/sugar. Bake according to refrigerated biscuit directions or until golden brown. Eat warm. 

Ice Cream Cake

Summary

Yield
12 Servings
SourceMary Schluep (1981)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1
angel food cake mix
3
different kinds of fruit-flavored ice cream (your choice)
1 pk
whip cream (ready-made)

Instructions

Follow cake directions and make cake. Cut cake into 3 layers and place ice cream in between each layer. Cover top and sides with whip cream. Put in freezer for 30 minutes to cool entire cake. Serve cold. 

Triple Chocolate Cake

Summary

Yield
1 Servings
SourceMarcia Baum, Main Library (2005)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1
chocolate cake mix ((20 1/4 oz. box )
1 pk
instant chocolate pudding mix (3.9 oz.)
8 oz
sour cream
4
eggs (large)
1⁄2 c
water
1⁄2 c
vegetable oil
2 c
semisweet chocolate chips
1⁄2 c
pecans, chopped
3 oz
unsweetened chocolate (melted)
 
cocoa
1 1⁄2 c
powdered sugar (sifted)
1 c
hot water
1⁄2 c
egg substitute
1⁄4 c
butter or margarine (softened)

Instructions

Preheat oven to 350 degrees. Grease 12-cup Bundt pan, dust with cocoa. Combine first 6 ingredients. Stir in chocolate chips and pecans. Spoon into Bundt pan. Bake about 1 hour or until cake pulls away from pan. Cool on rack for 15 minutes; remove from pan. Cool completely. 

For chocolate glaze: Combine chocolate, sugar and water. Beat until blended. Gradually add egg substitute until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Makes 1 1/4 cups glaze.

Spoon Chocolate Glaze on top of cake.

 

Chocolate Zucchini Cake II

Summary

Yield
24 Servings
SourceKathy Murdock (1999)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

3 c
zucchini (grated)
3 c
flour
1 1⁄2 t
baking powder
1 1⁄2 t
cinnamon .
1 t
salt
1 t
baking soda
1⁄8 t
cloves
1 1⁄2 c
canola oil
2 1⁄4 c
packed brown sugar
4
eggs
2
squares unsweetened chocolate, melted (or substitute 2 tablespoons shortening and 6 tablespoons cocoa powder)
1 c
chocolate chips
1 c
pecans or walnuts
 
confectioners' sugar

Instructions

Preheat oven to 350°. Mix oil and sugar. Add eggs and dry ingredients. Mix in zucchini, melted chocolate, chocolate chips and nuts. Bake approximately 1 hour in a large tube pan or 9 x 12-inch pan. Sprinkle with confectioners’ sugar when cool. 

Harvey Wallbanger's Cake

Summary

Yield
24 Servings
SourceDebrah Bokowski (1972)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 pk
yellow cake mix
1 pk
vanilla instant pudding
1 c
cooking oil
4
eggs
1⁄4 c
vodka
1⁄4 c
Galliano
3⁄4 c
orange juice

Instructions

Mix all ingredients together and beat for 4 minutes. Pour batter into well greased and lightly floured bundt pan. Bake at 350° for 45 to 50 minutes. Frost with orange glaze. 

Cheesecake II

Summary

Yield
24 Servings
SourceRaelene Walker (1977)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 1⁄2 c
graham cracker crumbs
1⁄2 c
butter or margarine (melted)
1 lb
cream cheese softened (such as Philadelphia)
1 c
sugar (plus 4 tablespoons for topping)
2 T
lemon juice
2 t
vanilla (divided)
1 ds
salt
4
eggs
2 c
sour cream

Instructions

Combine crumbs and butter; press into pan, building up the sides. To make filling: Beat cream cheese until fluffy. Gradually blend in 1 cup sugar, lemon juice, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crumb crust. Bake at 325° for 30 minutes, or until set.

Topping: Combine sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Spoon over top of pie. Bake 10 minutes longer at 325°. Cool, then refrigerate several hours before serving. Half of this amount fits a 9-inch pan. 

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