Desserts

Georgia Pecan Pie

Summary

Yield
24 Servings
SourceLenore Mastracci (1980)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

1⁄2 c
sugar
1 c
dark corn syrup
3 T
butter
3
eggs
1 t
vanilla
1 T
flour
1 T
sugar
1
unbaked 9-inch pastry shell
1⁄8 t
salt
1 c
pecan halves

Instructions

In a 1-quart pan over moderate heat, bring sugar and corn syrup to a boil, stirring occasionally; stir in butter. In another bowl, beat eggs just until yolks and whites are combined. Slowly pour hot mixture over beaten eggs, stirring vigorously as you do so. Stir in vanilla, salt and pecans. Mix the flour and 1 tablespoon sugar. Sprinkle over bottom of unbaked pastry shell. Bake in a 350° oven for a glass pie plate and 375° for a metal plate, approximately 45 minutes. 

Fluffy Cream Dessert

Summary

Yield
12 Servings
SourceJoan Howison (1986)
Prep time
12 hours, 30 minutes
Cooking time
15 minutes
Total time
12 hours, 45 minutes

Ingredients

1 1⁄2 c
flour
1⁄2 c
pecans (plus extra for topping)
1⁄2 c
butter
4 oz
cream cheese
1 c
powdered sugar
1 c
Cool Whip (plus extra for topping)
2 pk
instant pudding
2 1⁄2 c
milk
 
cherries (for topping)

Instructions

Pat flour, 1/2 cup pecans and butter in 9 x 9-inch pan and bake 15 minutes at 350°; then cool.

Layer Number 1: Mix cream cheese, powdered sugar and 1 cup Cool whip, and poor over crust.

Layer Number 2: Combine instant pudding with milk and mix well. Pour over Layer 1.

Layer 3: Cover with Cool Whip and top with pecans and cherries. Refrigerate overnight. 

My Sister's Pineapple Dessert

Summary

Yield
12 Servings
SourceDaisy V. Harvey (1980)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 c
crushed pineapple
1⁄2 t
gelatin (must be mixed with pineapple)
1⁄2 c
sugar (divided)
4
eggs (separated)
1⁄2 pk
lemon jello
8
honey graham crackers (or 15 vanilla wafers)
2 T
melted butter

Instructions

Mix the pineapple and gelatin, then cook with 1/4 cup sugar and 4 egg yolks together, stirring constantly until it is thick enough to coat the spoon. Remove from stove. Add 1/2 package (3-ounce size) of lemon Jello. Stir until thoroughly dissolved. Cool. Beat 4 egg whites and gradually add 1/4 cup of sugar. Fold in the above mixture. Use 7 1/4 x 11 1/4-inch pan size. Crush 8 honey graham crackers or 15 vanilla wafers. Add 2 tablespoons melted butter to crumbs and mix. Sprinkle 1/2 in the bottom of pan. Pour in mixture, then use other half on top. Chill. Serves 8. Can be made the day before serving. 

Pistachio Bavarian with Strawberries

Summary

Yield
10 Servings
SourceBess Mealer (1972)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 1⁄2 c
milk
1⁄2 c
sugar
6
egg yolks
1 c
chopped pistachio nuts
1 t
vanilla
2 pk
unflavored gelatin (envelopes)
1 dr
green coloring
1 pt
heavy cream
 
strawberries

Instructions

Combine 1 cup of milk, sugar and egg yolks and cook until thickened. Add the pistachio nuts and flavoring while mixture cooks. Soften gelatin in remaining milk. Add 1 cup of hot custard and stir until dissolved. Add remaining custard. Cool. When thickening starts, stir in green coloring and fold in heavy cream, whipped. Turn into a 3-quart ring mold and chill. Unmold on a serving dish and fill with strawberries. Serve with additional whipped cream, if desired. Makes 8 to 10 servings. 

Sunday Dutch Pancake

Summary

Yield
2 Servings
SourceJoanne Santilli, Friends of the UAPL (2006)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

3 T
butter
3
eggs
3⁄4 c
milk
1⁄2 t
vanilla
3⁄4 c
flour
1⁄2 t
salt

Instructions

Preheat oven to 425 degrees. Put butter in 10-inch ovenproof frypan — a cast iron skillet is ideal. Melt butter in oven or on stove top. With a whisk or a blender, mix eggs until light and pale. Add milk and blend with vanilla, flour and salt. Add melted butter and mix lightly. Pour batter into greased skillet and bake until pancake is puffed and lightly browned, about 15-20 minutes. Sprinkle with powdered sugar, slice and serve. After puffed pancake comes out of the oven, it sinks in the center, into which you can add strawberies, blueberries, peaches or other fruit. This serves 2-4, depending on appetite.

Chopped Apple Cake

Summary

Yield
24 Servings
SourceMary Ault (1991)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 c
oil
1 1⁄2 c
sugar
2 1⁄2 c
flour (plus 2 T for topping)
1 1⁄2 t
soda
2
eggs
1⁄2 t
salt
1⁄2 t
vanilla
1⁄2 t
cinnamon
3 c
chopped apples
1 c
raisins
1 1⁄2 c
brown sugar
2 T
butter (soft)

Instructions

Mix oil, sugar and eggs. Add apples, raisins and vanilla. Mix flour, soda, salt and cinnamon and add to mixture. Pour into a greased and floured 9 x 13-inch pan. Top with mixture of brown sugar, soft butter and 2 tablespoons of flour. Bake at 350° for about 35 to 45 minutes. 

Miami Birthday Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1972)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
chocolate bits (6 oz.)
1⁄2 c
graham cracker crumbs
1⁄3 c
melted butter (cool slightly)
1⁄2 c
chopped walnuts
2 c
flour (sifted)
1 t
soda
1 t
salt
1⁄2 c
butter (room temp.)
5 1⁄2 c
sugar (plus 2 T.)
2
eggs
1 t
vanilla
1 1⁄4 c
butter or sour milk

Instructions

Preheat oven to 375°. Grease and flour 2 (9-inch) pans. Melt 1/3 cup chocolate bits. Combine graham cracker crumbs and melted butter. Stir in walnuts and rest of chocolate bits. Cream 1/2 cup of butter. Gradually add sugar, cream well, add eggs, one at a time, and beat well. Blend in melted chocolate bits and vanilla. Sift flour, soda and salt. Add alternately with milk at low speed on mixer. Turn batter into pans. Sprinkle tops with graham crackers, buffer, walnuts and chocolate bits mixture. Bake at 375° for 30 to 40 minutes. Frost sides and between layers with a 7-Minute Frosting. 

Glazed Fresh Strawberry Pie

Summary

Yield
24 Servings
SourceDaisy Harvey (1974)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 q
strawberries (washed, drained and hulled)
1 1⁄3 c
sugar
1⁄2 c
water
1⁄4 c
cornstarch
3⁄4 c
cold water
1⁄8 t
salt
1 T
lemon juice
 
red food coloring
1
baked pastry shell

Instructions

Bring sugar and 1/2 cup water to boiling point in unit over medium heat. Dissolve cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook about 10 minutes over low heat, or until clear. Stir occasionally. Blend in salt, lemon juice and enough vegetable coloring to produce a red shade. Pour over strawberries; mix gently. When cool, place in baked pie shell. Garnish with whipped cream. 

Christmas Pie

Summary

Yield
12 Servings
SourceSharon Hammond (1995)
Prep time
1 hour
Cooking time
12 minutes
Total time
1 hour, 12 minutes

Ingredients

 
Ingredients to prepare crust for 9-inch pie pan
6
apples (peeled, cored and sliced)
1 c
cranberries
1 c
chopped dates
1⁄4 t
cinnamon
1⁄4 t
cloves
3 T
flour
1 c
sugar
1⁄2 c
water
1⁄2 c
walnuts

Instructions

Crust: Prepare single crust for a 9-inch pie pan. Flute edge. Bake at 450° for 12 minutes, or until golden brown. Cool.

For filling: In bowl, combine apples, cranberries, dates and spices. Stir in flour. In saucepan, combine sugar and water. Bring to a boil. Reduce heat and stir in fruit mixture. Simmer 10 minutes. Cool slightly. Stir in nuts. Spread into baked crust. Cool completely and serve. 

Italian Love Cake

Summary

Yield
12 Servings
SourceJeanne M. Masoni (1993)
Prep time
24 hours, 30 minutes
Cooking time
1 hour, 5 minutes
Total time
25 hours, 35 minutes

Ingredients

1 pk
marble cake mix (2-layer size)
2 lb
ricotta cheese
4
eggs
1 c
sugar
1 t
vanilla
1 c
milk
1 pk
instant chocolate pudding (4-serving size)
1 pk
frozen whipped topping thawed (12 oz.)

Instructions

Prepare cake batter as directed on package and pour into an ungreased 9 x 13-inch pan. Set aside. Cream together ricotta cheese, eggs, sugar and vanilla. Spoon over batter. Bake at 350° for 65 minutes. Cool completely. Mix milk and chocolate pudding mix. Blend into whipped topping. Frost cake with chocolate mixture and refrigerate overnight. 

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