Desserts

Red Velvet Cake

Summary

Yield
24 Servings
SourceBarb Apel (1998)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄2 c
shortening
1 1⁄2 c
sugar
2
eggs
1⁄4 c
red food coloring (2 oz.)
2 T
cocoa
1 t
salt
1 c
buttermilk
2 1⁄4 c
flour (plus 5 tablespoons for frosting)
1 t
soda
1 T
vinegar
2 t
vanilla (divded)
1 c
milk
1 c
butter
1 c
powdered sugar

Instructions

Cream shortening and sugar until fluffy. Add eggs and beat for 1 minute. Put cocoa and food coloring in a cup and make a paste; add to mixture. Add salt. Put 1 teaspoon vanilla in buttermilk and add slowly to mixture alternately with flour. Combine vinegar and soda in a cup and mix thoroughly. Blend this into batter, but do not beat. Bake in 2 (9-inch) layer cake pans at 350° for 25 to 30 minutes. Cool on racks. Cut layers in half horizontally, making 4 layers.

Frosting: Cook milk and 5 tablespoons flour until thick. Place in refrigerator until ready to use. Beat together 1 cup butter, 1 cup powdered sugar and 1 teaspoon vanilla. Beat until creamy. Add milk mixture, a little at a time, beating until fluffy. Frost between layers and top, but not sides of cake. 

Banana Cream Pie

Summary

Yield
6 Servings
SourceBernice Oswald (1987)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1⁄4 c
sugar
2 T
cornstarch
2 T
flour
1⁄4 t
salt
2 c
hot milk
3
egg yolks
2 T
butter
1 t
vanilla
 
bananas (2 or 3)

Instructions

Mix together, sugar, cornstarch, flour and salt; gradually stir in milk and cook over boiling water 10 minutes, stirring constantly until mixture thickens. Stir a small amount into slightly beaten egg yolks, then gradually pour that into thickened milk and cook about 2 minutes, stirring constantly. Add butter and vanilla and cool slightly. Slice bananas into baked shell and top with filling. Cover with meringue beaten with 6 tablespoons sugar. Bake at 350° for 10 to 15 minutes. Serves 6. 

Cool Whip Pie

Summary

Yield
24 Servings
SourceMary Omahan (1974)
Prep time6 hours, 30 minutes
Cooking time
Total time6 hours, 30 minutes

Ingredients

1 cn
Eagle Brand milk
3 T
lemon juice
1 pk
Cool Whip
1 cn
crushed pineapple (1 lb. size, well drained)
1 c
chopped pecans
2
graham cracker crusts

Instructions

Mix Eagle Brand milk and lemon juice. Stir in one large carton of Cool Whip. Add pineapple and pecans. Pour into 2 graham cracker crusts. Chill at least 6 hours. 

Heath Bar Dessert

Summary

Yield
20 Servings
SourceCharles F. Rechel (1983)
Prep time12 hours, 45 minutes
Cooking time15 minutes
Total time13 hours

Ingredients

1 pk
Lorna Doone cookies or vanilla wafers (rolled fine)
1
stick margarine (melted)
2 pk
instant vanilla pudding
1 1⁄2 c
milk
1 q
soft vanilla ice cream
1 pk
Cook Whip Topping (large size)
4
Heath bars

Instructions

Mix together cookies and melted margarine, and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes and cool. Filling: Beat together vanilla pudding, milk and vanilla ice cream, and spread on crust. Refrigerate for 15 minutes. Spread 1 large Cool Whip topping over mixture. Freeze 4 Heath bars and crush. Sprinkle over Cool Whip. Chill overnight. Serves 20. 

Pineapple Bread Pudding

Summary

Yield
8 Servings
SourceCharles F. Rechel (1982)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

4
eggs (slightly beaten)
1 c
sugar
1⁄4 c
butter (melted)
2 T
flour
1 cn
Del Monte crushed pineapple in own juice (15 1/2 oz.)
4
white bread slices (cubed)

Instructions

Combine eggs, sugar, butter, flour and pineapple. Mix in bread. Pour into a greased 1 1/2-quart casserole. Bake 1 hour at 350°. 6 to 8 servings. 

Curried Fruit Bake

Summary

Yield
12 Servings
SourceBarb Apel (2001)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 cn
pear slices
1 cn
peach slices
1 cn
pineapple chunks
1 cn
mandarin oranges
1
jar maraschino cherries
1⁄3 c
melted butter
3⁄4 c
packed brown sugar
 
curry powder (to taste, 1 to 4 tsp.)

Instructions

Drain the fruit and place in a casserole dish. Mix the butter, brown sugar and curry powder over the fruit. Bake at 325° for 30 minutes, stirring after 15 minutes. 

N. M. Fudge Cake

Summary

Yield
24 Servings
SourceVirginia Frost (1993)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

4
squares chocolate
1 1⁄2 c
butter (or 3 sticks, divided)
2 c
sugar
4
eggs
2 c
flour
2 t
vanilla (divided)
1 1⁄2 c
chopped nuts
4 t
cocoa
6 t
milk
1 pk
powdered sugar
1 c
whole nuts (optional)

Instructions

Melt chocolate with 1 cup (2 sticks) butter and sugar. Remove from heat. Add whole eggs, beaten. Stir in flour gradually. Add chopped nuts and 1 teaspoon vanilla. Bake in a greased and floured pan at 400° for 10 or 20 minutes. For the Frosting: Melt 1/2 cup (1 stick) butter, cocoa and milk together; bring to a boil. Remove from heat. Add 1 box powdered sugar, vanilla and whole nuts, if desired. 

Pumpkin Cake

Summary

Yield
24 Servings
SourceMarti Coblentz (1994)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

4
eggs
2 c
sugar
1 c
oil
2 c
canned pumpkin
2 c
flour
2 t
baking soda
2 t
cinnamon
1 t
baking powder
1⁄2 t
salt
1⁄4 c
margarine, room temp. (1/2 stick)
8 oz
cream cheese
1⁄2 c
powdered sugar
1 t
vanilla
1⁄2 c
nuts

Instructions

In a large bowl, mix flour, soda, cinnamon and baking powder. Set aside. In smaller bowl, mix eggs, sugar and oil. Beat well until creamy. Pour into flour mixture. Add pumpkin and beat 2 minutes. Pour into a 9 x 13-inch oblong pan which has been greased and floured. Bake 45 minutes at 350°.

For the icing: Cream margarine and cream cheese. Add powdered sugar, vanilla and 1/4 to 1/2 cup nuts. Frost cake when cake is cooled. 

Madeleines

Summary

Yield
24 Madeleines
SourceSara Klein (2004)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

8 T
unsalted butter
1 c
flour
1⁄2 t
baking powder
  pn
salt
1 c
sugar
2
eggs extra large
1 t
vanilla
 
powdered sugar

Instructions

Heat butter over medium heat about 5 minutes. Remove from heat and allow to cool to room temperature. In a small bowl, whisk together the flour, baking powder and salt. Beat eggs and sugar at medium-high speed until thick and pale yellow, about 2 minutes, then mix in vanilla. Sift flour mixture over the top of egg mixture and fold in, using 3 additions. Fold in the cooled melted butter in 3 additions. Let rest for at least 30 minutes. Preheat oven to 450°. Generously butter 2 (12-mold) madeleine pans. Fill the molds 3/4 full with batter, leaving the batter mounded in the center. Bake about 8 to 10 minutes, until the cakes are golden on top with golden brown edges. Immediately unmold each cake onto a rack to cool. Dust with powdered sugar, if desired, when serving. 

Pecan Pie I

Summary

Yield
12 Servings
SourceGinny Ress (1976)
Prep time30 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 45 minutes

Ingredients

1
pie shell (9-inch)
1 c
shelled pecans
3
eggs
1 T
melted butter
1 c
light corn syrup
1⁄2 t
vanilla
1 c
sugar
1 T
flour

Instructions

Arrange pecans on bottom of pie shell. Beat eggs. Add butter, corn syrup and vanilla. Combine flour and sugar and blend into egg mixture. Pour over nuts in pie shell. Bake in 350° oven for 1 1/4 hours. 

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