Desserts

Blueberry Cobbler

Summary

Yield
6 Servings
SourceTerri McKeown (1998)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

2⁄3 c
all-purpose flour
1⁄2 c
sugar
1 1⁄2 t
baking powder
1⁄4 t
salt (if desired)
2⁄3 c
skim milk
2 T
butter or margarine (melted)
2 c
blueberries (cleaned and washed)

Instructions

In a medium bowl, combine flour, sugar, baking powder and salt. Stir in the milk and mix the batter until it is smooth. Pour the melted butter or margarine into a 1- to 1 1/2-quart casserole-type baking dish. Pour in the batter and sprinkle the blueberries on top. Bake the cobbler in a preheated 350° oven for 40 to 45 minutes, or until it is lightly browned. 

Notes

Delicious with vanilla ice cream! 

Pineapple Cream Cake

Summary

Yield
12 Servings
SourceMary Hayes (2004)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 pk
Jiffy yellow cake mix
1
egg
1⁄2 c
water
2 c
milk
8 oz
cream cheese (softened)
1 cn
crushed pineapple (20 oz. size, drained)
1 pk
Cool Whip (12 oz.)
1 pk
instant vanilla pudding (3 1/2 oz. )

Instructions

Mix and bake cake mix, egg and water according to package. Bake 10 to 15 minutes in a 9 x 13-inch greased and floured pan. In bowl, beat milk, instant pudding and cream cheese until well blended. Spread mixture over cooled cake. Spread pineapple on top of pudding mixture. Top with Cool Whip. Refrigerate. 

Ho Ho Cake

Summary

Yield
12 Servings
SourceBarb Apel, Main Library (2006)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1
box chocolate cake mix
 
eggs, oil and water as listed on cake mix box
2 T
cornstarch
1 c
milk
1 c
sugar
1⁄2 c
shortening
1⁄2 c
butter (softened)
2 t
vanilla (divided)
1⁄2 c
and 2T butter (melted)
6 T
cocoa
3 c
confectioners sugar
1
egg
2 1⁄2 T
hot water

Instructions

Prepare and bake cake mix as directed for a 9x13 pan. Combine the milk and cornstarch in a saucepan. Cook over medium heat until thickened, stirring constantly. Set aside and cool to room temperature. Cream sugar, shortening and softened butter in a mixing bowl until light and fluffy. Add 1 tsp. vanilla and milk mixture. Spread over warm cake and let it cool completely by placing in the refrigerator. Combine melted butter and cocoa in a bowl and mix well. Add confectioners sugar, egg, hot water and remaining vanilla. Mix well and pour over cooled frosted cake. Chill in refrigerator overnight.

Apple Cake

Summary

Yield
24 Servings
SourceAnne Maher (1979)
Prep time
8 hours, 30 minutes
Cooking time
1 hour, 15 minutes
Total time
9 hours, 45 minutes

Ingredients

3
apples (pared and sliced)
2 t
cinnamon (plus 5 T. sugar, mixed together)
3 t
baking powder
3 c
unsifted flour
2 c
sugar
2⁄3 c
corn oil
1⁄3 c
orange juice
4
eggs
2 1⁄2 t
vanilla

Instructions

Beat at medium speed for 5 minutes the baking powder, flour, sugar, oil, orange juice, eggs and vanilla. Pour 1/3 of the batter into a tube pan. Add half the apples. Sprinkle with half the cinnamon-sugar mixture. Add remainder of batter, apples and cinnamon-sugar mixture. Swirl apples through the cake as with marble cake. Bake for 1 1/4 hours at 350°. Let sit for 8 hours before cuffing. 

Chocolate Strawberry Scone Cake

Summary

Yield
24 Servings
SourceCarol Van Swearingen (1984)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2 1⁄2 c
flour
1⁄4 c
sugar
4 t
baking powder
1⁄4 t
salt
2⁄3 c
butter or margarine (room temp.)
2⁄3 c
milk
2
eggs (one separated)
1 pk
chocolate chips (6 oz size)
1 c
whipping cream
2 pt
fresh strawberries (washed and sliced)

Instructions

Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Combine milk, 1 whole egg and 1 egg yolk: mix into dry ingredients until moist. Turn out onto lightly floured board, knead lightly several times. Bring dough together to form ball, divide in half. Pat each half into a circle 8 inches in diameter. Place one circle onto greased baking sheet: cover lightly with chocolate chips. Top with remaining circle, pressing edges lightly together. Beat remaining egg white and spread on top; sprinkle generously with additional sugar. With sharp knife, slice halfway through top layer to form 6 wedges. Bake at 425° for 18 to 20 minutes, until golden brown. Transfer to rack to cool slightly.

Whip Cream: Add 1 cup of the berries, sweeten to taste. Serve wedges of warm scone cake with remaining berries and strawberry whipped cream. 

Creamy Smooth Cheesecake

Summary

Yield
24 Servings
SourceLenere Shrieves (1982)
Prep time
24 hours
Cooking time
30 minutes
Total time
24 hours, 30 minutes

Ingredients

 
graham cracker crust
2 pk
cream cheese, softened (8 oz. size)
2
eggs
3⁄4 c
sugar (plus 2 T for topping)
4 t
vanilla (divided)
1 c
sour cream

Instructions

Press graham cracker crust into 9 x 9 x 2-inch pan. Heat oven to 350°. Beat cream cheese slightly. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla; beat well with electric mixer. Spread in pan. Bake 30 minutes. Topping: Blend sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until smooth. Spread topping over cheesecake when it comes out of oven. Cool, then refrigerate several hours or overnight. 

Frozen Peanut Butter Pie

Summary

Yield
12 Servings
SourceMark Mangini (1997)
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

1 c
heavy cream
8 oz
cream cheese
1 c
powdered sugar
1⁄2 c
smooth peanut butter
1
graham cracker pie crust (8 inch)

Instructions

Beat cream on high speed until peaks form. Beat cheese, sugar, peanut butter and half of cream on low speed until blended. Beat in rest of cream until well blended. Turn into crust. Cover and freeze for 1 hour. 

Frozen Pistachio Cream Dessert

Summary

Yield
12 Servings
SourceDottie Aumiller (1993)
Prep time
6 hours, 30 minutes
Cooking time
Total time
6 hours, 30 minutes

Ingredients

1 c
crushed vanilla wafers (about 27)
1⁄2 c
finely chopped red pistachios or pecans
1⁄4 c
margarine or butter (melted)
6 oz
cream cheese 2 pk (softened)
1 pk
INSTANT pistachio pudding (3 1/2 oz.)
1 pk
frozen whipped topping thawed (3/4 cup reserved)
1 pk
frozen raspberries (10 oz., thawed partially )
2 T
sugar
2 T
orange-flavored liqueur
2 T
chopped red pistachios

Instructions

In medium bowl, combine crust ingredients: vanilla wafers, 1/2 cup red pistachios or pecans, and margarine or butter. Blend well. Press firmly in bottom of 8- or 9-inch square pan. In small bowl, beat cream cheese until light and fluffy. Add pudding mix and milk; beat until smooth. Reserve 3/4 cup whipped topping, cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze overnight or at least 5 hours.

To make Ruby Raspberry Sauce, in blender, combine raspberries, sugar and liqueur and blend until smooth. Strain to remove seeds.

Before serving, let dessert thaw in refrigerator for 1 hour. Top with reserved whipped topping and ruby raspberry sauce. 

Red Raspberry Dessert

Summary

Yield
12 Servings
SourceJoan Howison (1981)
Prep time
12 hours, 30 minutes
Cooking time
Total time
12 hours, 30 minutes

Ingredients

1 pk
sugar wafers (6 oz., finely crushed)
1⁄2 c
margarine
2
eggs (separated)
1 c
powdered sugar
1⁄2 c
almonds
2 c
berries
2 c
Cool Whip
1⁄2 c
sugar

Instructions

Put half the crumbs in an 8 x 10-inch pan. Cream margarine and powdered sugar together and fold in beaten egg whites. Spread over crumbs and sprinkle nuts on top. Mix well-drained berries and sugar together and spread over top. Add Cool Whip and spread lightly over berries. Sprinkle with remaining crumbs and a few nuts. Cover with wax paper and refrigerate overnight. 

Pretzel Salad

Summary

Yield
8 Servings
SourceAmy Chilcote (1983)
Prep time
3 hours, 20 minutes
Cooking time
10 minutes
Total time
3 hours, 30 minutes

Ingredients

1 1⁄2
sticks margarine (or 3/4 cup butter)
4 T
sugar
2 c
broken pretzel sticks (not crushed fine, but broken in small pieces)
 
nuts (chopped)
8 oz
cream cheese
1 ct
Cool Whip (8-oz thawed, OR 2 env. Dream Whip, whipped)
1⁄4 c
sugar
1 cn
pineapple pie filling (20-oz)

Instructions

To make the crust, melt margarine with sugar. Pour over broken pretzel sticks. Put in baking dish and bake at 375° for 8 to 10 minutes. Immediately sprinkle a few chopped nuts on top. When slightly cooled, loosen crust with a spatula and then pat down again. Let cool completely before adding next layer. Blend cream cheese, Cool Whip, and sugar, and pour over baked pretzels. Top with pineapple pie filling. Refrigerate at least 2 hours before serving.

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