Desserts

Carrot Cake

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2006)
Prep time
10 minutes
Cooking time
35 minutes
Total time
45 minutes

Ingredients

2 c
sugar
1 1⁄2 c
vegetable oil
4
eggs
2 c
cake flour
1⁄2 t
baking soda
1 1⁄2 t
baking powder
1⁄4 t
salt
1 1⁄2 t
cinnamon
1 t
vanilla
2 c
carrots (finely grated and packed)

Instructions

Mix sugar, oil and eggs at medium speed for 2 minutes. Sift dry ingredients, add to batter and mix 2 minutes. Add vanilla and carrots, mixing well. Bake in two 9-inch pans or a 9x13 pan for 35-40 minutes. Frost with Cream Cheese Frosting.

Raspberry Cake

Summary

Yield
9 Servings
SourceAnn Moore, Main Library (2006)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2
eggs (separated)
3⁄4 c
sugar
1⁄2 c
soft vegetable shortening
5 1⁄2 c
sifted flour
1 t
baking powder
1⁄2 t
salt
1⁄3 c
milk
1 t
vanilla
2 c
raspberries

Instructions

Preheat oven to 375 degrees. Grease a 9-inch cake pan. In a mixing bowl, beat together egg yolks, sugar and shortening. Sift together flour, baking powder and salt. Stir dry ingredients into egg mixture along with the unbeaten egg whites just until well mixed. Stir in milk and vanilla. Fold in raspberries. Pour into prepared pan and bake until the center springs back to the touch, about 30-40 minutes.

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.

Bon Appetit’s Banana Coffee Cake with Chocolate Chip Streusel

Summary

Yield
12 Servings
SourceJudy Herbst, Main Library (2005)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1 1⁄4 c
semisweet chocolate chips
2⁄3 c
golden brown sugar, firmly packed
1⁄2 c
walnuts, chopped
1 T
cinnamon
1 1⁄2 c
flour
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt
3⁄4 c
sugar
1⁄2 t
unsalted butter (room temperature)
1
egg (large )
1 1⁄3 c
bananas, mashed very ripe (about 3 large)
3 T
buttermilk

Instructions

Preheat oven to 350 degrees.

Butter and flour 8-inch square metal baking pan. Stir chocolate chips, brown sugar, walnuts and cinnamon in a small bowl, set aside. Sift flour, baking soda, baking powder and salt into medium bowl. Beat sugar, butter and egg in a large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Bake about 45 minutes or until tester comes out clean. 

Triple Chocolate Cake

Summary

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

 

Italian Tea Cake

Summary

Yield
1 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1 c
raisins
1 c
water
1 1⁄2 c
sugar
1 c
butter or margarine
2
eggs
3 c
flour
1 t
baking soda
1 c
pecans or walnuts, chopped
2 c
powdered sugar

Instructions

Preheat oven to 325 degrees.

In small saucepan, cook raisins in water about 20 minutes or until water is almost gone.

Cream together sugar, butter or margarine and eggs. Add flour and baking soda. Mix well, add raisins and nuts. Spread on greased cookie sheet. Bake for 20-25 minutes. Mix powdered sugar with just enough water to make a glaze; pour on hot cake. 

Cloister Molasses Apple Cake

Summary

Yield
12 Servings
SourceTherese Terndrup, Main Library (2005)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

5 1⁄2
apples, peeled and thinly sliced
3⁄4 c
molasses
1⁄3 c
margarine or shortening
1⁄2 c
hot water
10 1⁄2 c
flour
1⁄2 c
sugar
1 t
cinnamon
1⁄2 t
cloves
1⁄4 t
nutmeg
1 T
baking powder
1⁄4 t
salt

Instructions

Preheat oven to 350 degrees. In small saucepan, cook the apples slowly in the molasses until they are tender, stirring frequently to prevent scorching. Melt the margarine or shortening in the hot water. Sift all dry ingredients and gradually add the hot water mixture, stirring constantly to keep smooth. Stir in molasses and apple mixture. Pour the entire mixture into well-greased 9 x 13 pan. Bake for 25-30 minutes. Serve warm. 

Notes

Recipe taken from the cookbook From a Monastery Kitchen by Victor-Antoine D’Avila-Latourrette.

Old-Fashioned Apple Crisp

Summary

Yield
10 Servings
SourceLenore Mastracci, Main Library (2005)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

5 lb
Macintosh or Granny Smith apples
 
Grated zest of 1 orange
 
Grated zest of 1 lemon
2 T
freshly squeezed orange juice
2 T
freshly squeezed lemon juice
1⁄2 c
granulated sugar
2 t
cinnamon
1 t
nutmeg
1 1⁄2 c
flour
3⁄4 c
granulated sugar
3⁄4 c
light brown sugar, packed
1⁄2 t
kosher salt
1 c
oatmeal
1 c
unsalted butter

Instructions

Preheat the oven to 350 degrees. Butter a 9 x 14 x 2 inch oval baking dish (you can also use a large rectangle dish).

Peel, core and cut the apples into medium size wedges. Combine the apples with the zest, spices, sugar and juices. Let it rest (in a bowl), while you make the topping.

To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in a food processor or mixer. Mix or pulse on low speed until it is crumbly and the butter is the size of peas. Spread the topping on the apples which you have placed in the buttered baking dish. Bake for one hour.

Serve warm with or without ice cream.

Priscilla’s Apple Cinnamon Ice Cream

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library
Prep time
30 minutes
Cooking time
6 hours
Total time
6 hours, 30 minutes

Ingredients

4
red apples
1 t
cinnamon
1⁄4 c
sugar
1 T
lemon juice
1 q
best-quality vanilla ice cream, slightly softened

Instructions

Peel, core and grate apples. Combine apples with softened ice cream, cinnamon, sugar and lemon juice. Mix well. Cover and freeze until firm, at least 6 hours. To serve, remove from freezer about 30 minutes before serving.

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