Desserts

Shoo-Fly Cupcakes

Summary

Yield
24 Cupcakes
SourcePat Langley (1978)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2 1⁄2 c
flour
1⁄2 c
softened butter or margarine
2 1⁄2 c
brown sugar (divided)
2 t
baking soda (divided)
1 1⁄2 c
boiling water
1⁄4 t
cinnamon

Instructions

Mix flour, butter or margarine, 1 1/2 cups brown sugar, and 1 teaspoon baking soda all in a bowl. Remove 1 cup and set aside for use as topping.

For the Juice: Combine 1 cup brown sugar, 1 teaspoon baking soda and cinnamon with boiling water. Mix juice with the crumbs, alternating a little at a time (with a spoon, not a mixer). Fill cupcake liners 3/4 full and sprinkle each cupcake with remaining 1 cup of crumbs. Bake at 375° for 15 to 20 minutes. Makes 24.

Swedish Apple Pie

Summary

Yield
12 Servings
SourceMerle Matthews (1973)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

3⁄4 c
sugar
1⁄2 c
flour
2 t
baking powder
  ds
salt
1 c
chopped raw apple
1 c
nutmeats
1
egg, beaten with fork

Instructions

Mix ingredients and spread in ungreased pie dish. Bake at 375° for 45 minutes. Test with toothpick. Serve with ice cream. 

Date Pie

Summary

Yield
2 Pies
SourceAnita Ward (1977)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 T
butter or oleo
1 c
hot water
1⁄2 lb
chopped dates (each date cut into at least 3 pieces)
1⁄2 lb
dates (cut up fine)
1 t
soda
1 1⁄2 c
flour
2 c
sugar (divided)
2 t
baking powder
1
egg
1⁄2 c
chopped nuts
2⁄3 c
warm water
 
whipped cream or vanilla ice cream (for serving)

Instructions

Add butter or oleo to 1 cup hot water, then pour over 1/2 pound chopped dates (each date cut into at least 3 pieces). Add soda to the mixture when cool. Sift together flour, 1 cup sugar, and baking powder Add egg and chopped nuts. Stir and add to first mixture. Bake about 20 to 25 minutes in 2 round 9-inch greased pie pans in a 350° oven (moderate to slow oven). Cool slightly before covering with topping.

Topping: Boil and stir constantly 1/2 lb. finely cut dates, 1 cup sugar and 2/3 cup warm water. Stir constantly until thick. While hot, spread over cake. Cut like pie and serve with whipped cream or vanilla ice cream. 

Notes

Recipe may be halved for 1 pie. 

Choco-Mint Freeze II

Summary

Yield
8 Servings
SourceBev Rhodes (1986)
Prep time4 hours, 30 minutes
Cooking time10 minutes
Total time4 hours, 40 minutes

Ingredients

1 1⁄4 c
crushed vanilla wafers
4 T
butter (melted)
1⁄2 c
butter ( to be melted)
1 q
peppermint stick ice cream (softened)
2
squares unsweetened chocolate (4 oz.)
3
well beaten egg yolks
1 1⁄2 c
sifted powdered sugar
1⁄2 c
chopped pecans
1 t
vanilla
3
egg whites

Instructions

Toss together wafer crumbs and 4 tablespoons melted butter. Reserve 1/4 cup of the mixture. Press remaining wafer crumbs in a 9 x 9-inch baking pan. Spread with ice cream; freeze. Melt 1/2 cup butter and the chocolate over low heat; gradually stir into egg yolks with the powdered sugar, nuts and vanilla. Cool thoroughly. Beat egg whites until stiff. Beat chocolate mixture until smooth. Fold in egg whites. Spread chocolate over ice cream. Top with reserved wafer crumbs. Freeze. Makes 8 servings. Can be doubled in a 9 x 13-inch pan. 

Strawberry Chocolate Chip Shortcake

Summary

Yield
12 Servings
SourceCarol Anne VanSwearingen (1993)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 c
sugar (divided)
1⁄2 c
butter or margarine (softened; 1 stick)
3
eggs (divided)
2 t
vanilla (divided)
1 1⁄2 c
flour
1⁄2 t
baking powder
1 c
semi-sweet chocolate chips (miniature or regular, divided)
2 c
reduced-calorie sour cream or regular sour cream
2 c
frozen non-dairy whipped topping (thawed)
 
fresh strawberries (rinsed and halved)

Instructions

Heat oven to 350°. Grease a 9-inch springform pan. In large bowl, beat 1/2 cup sugar and the butter. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth. Stir in 1/2 cup chocolate chips. Press onto bottom of prepared pan. In medium bowl, stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla. Stir in remaining 1/2 cup chocolate chips. Pour into pan. Bake 50 to 55 minutes, until almost set and edges are lightly browned. Cool completely on wire rack; remove sides of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Refrigerate leftover dessert. Makes 12 servings. 

Pumpkin Apple Ring

Summary

Yield
12 Servings
SourceKathie Ostrander (1986)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 1⁄2 c
sugar
1⁄2 c
butter or margarine
2
eggs
2
med. apples (pared, cored and shredded (1 1/2 cups))
1 c
canned pumpkin
2 c
all-purpose flour
1 t
baking powder
1⁄2 t
baking soda
1⁄4 t
salt
1⁄2 t
ground cinnamon
1⁄2 t
ground nutmeg
1⁄4 t
ground cloves
1⁄4 t
ground ginger
 
powdered sugar

Instructions

In mixer, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in apple and pumpkin. Stir together flour, baking powder, soda, salt and spices. Add to pumpkin mixture, stirring until well combined. Turn into greased and floured tube pan. Bake in 350° oven for 55 minutes. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sift powdered sugar over cooled cake. 

Priscilla’s Apple Cinnamon Ice Cream

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library
Prep time30 minutes
Cooking time6 hours
Total time6 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.

Caramel Chocolate Cake

Summary

Yield
15 Servings
SourceKaryl Hanihilammi (2002)
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Ingredients

1 pk
German chocolate cake mix
1 cn
sweetened condensed milk (14 oz.)
1 pk
butterscotch-caramel ice cream topping (17 oz. jar)
12 oz
whipped topping
3
Heath candy bars (crushed)

Instructions

Prepare and bake cake mix, using package directions for a 9 x 13-inch cake pan. Cool slightly. Pierce cake at 1-inch intervals with wooden spoon handle. Pour condensed milk over cake; spread evenly with ice cream topping. Chill for at least 1 hour. Spread with whipped topping; sprinkle with crushed candy bars. Chill until serving. Makes 15 servings. 

Pumpkin Pie Cake

Summary

Yield
24 Servings
SourceAmy Monte (2002)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 cn
pumpkin (29 oz.)
1 cn
evaporated milk (13 oz.)
1 t
nutmeg
1⁄2 t
salt
1⁄2 t
ginger
1⁄2 t
cloves
2 t
cinnamon
1 1⁄2 c
sugar
1 pk
yellow or white cake mix
1 c
walnuts, chopped (opt.)
2
sticks butter (melted)
 
whipped cream

Instructions

Preheat oven to 350°. Mix together pumpkin, milk, sugar and spices. Pour into a 9 x 13-inch greased pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle walnuts over cake mix. Drizzle melted butter over top. Bake for 50 minutes. Serve with whipped cream. 

Homemade Fruit Cake

Summary

Yield
8 Cakes
SourceAmy Dailey (1985)
Prep time30 minutes
Cooking time2 hours, 30 minutes
Total time3 hours

Ingredients

3 c
sugar
1 lb
butter ( use half margarine and half butter)
6
eggs
5 c
all-purpose flour
1 t
soda
1 t
baking powder
1 oz
pure lemon extract
1⁄2 lb
dates (sliced into 1/8-inch pieces)
1 pk
white raisins
1 lb
shelled pecans (pulverized)
1 lb
candied cherries (sliced into quarters)
1 lb
candied pineapple

Instructions

Pour 1/2 of the flour on fruit and stir until coated in large mixing bowl. Cream butter and sugar and add to fruit mixture. Add 6 eggs, one at a time. Add flour and baking powder and soda. Let stand 10 to 15 minutes. Pour into 6 (1-pound) greased coffee cans*. Cover cans with foil. Place in canner with water up to within 3 inches of the top of the cans. Cook on top of stove, checking for doneness after 2 1/2 hours, wiping the top of the foil dry.

*Also, makes 8 (11 1/2-ounce) Campbell’s soup cans, shorter cooking time, 1 1/2 hours. 

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