Desserts

Spiced Bundt Cake

Summary

Yield
10 Servings
SourceMrs. Phalen (1971)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 pk
spice cake mix
1 pk
butterscotch pudding (4 servings size)
4
eggs
1⁄2 c
vegetable oil
1 c
water
1⁄2 c
dried currants
1 1⁄3 c
confectioners' sugar
5 T
orange juice

Instructions

Heat oven to just below 350°. Grease and flour a heavy bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and water in a large mixing bowl. Beat at medium speed 2 or 3 minutes, scraping occasionally with a rubber spatula. Stir in currants. Pour into prepared pan and bake 55 minutes. Cool on a wire rack for about 5 minutes before removing from pan. Blend together sugar and orange juice. Spoon frosting over top and sides of warm cake. Cake will keep moist for several days. Serves 10. 

Fresh Peach Pie

Summary

Yield
12 Servings
SourceKathie Ostrander (1983)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
orange juice, frozen (prepared as directed on can)
1 c
water
1 c
sugar
4 T
cornstarch (mix water, sugar and cornstarch thoroughly)
1 t
almond flavoring
4
fresh peaches (not canned)
1
baked pastry shell
1 c
whipping cream (flavored with sugar and vanilla)

Instructions

Blend 1 cup water and 1 cup orange juice. Add sugar and cornstarch. Cook until thickened and bubbling. Add almond flavoring. Remove from heat and cool slightly. Fold in fresh, sliced peaches. Pour into a prebaked pie shell. Refrigerate for about 1 hour. Cover with whipped cream and serve. Garnish top with sliced peaches, if desired. 

Arkansas-Chess Pie

Summary

Yield
8 Servings
SourceRuth Chastang (1978)
Prep time30 minutes
Cooking time1 hour, 5 minutes
Total time1 hour, 35 minutes

Ingredients

1
unbaked pie shell (8-inch)
3
eggs (large)
1 1⁄2 c
sugar
1 T
Cornmeal
1 T
vinegar
1⁄2 c
butter (melted)
1 T
vanilla

Instructions

Beat eggs with fork until light; add sugar, cornmeal and vinegar. Stir to mix well but do not beat. Add cooled butter and vanilla; stir to mix well. Pour into pie shell. Bake at 350° for 60 to 65 minutes. (Test as for custard.) Serves 8 small wedges.  

Notes

This is a rich pie.

Chocolate Honey-Nut Squares

Summary

Yield
12 Servings
SourceSusan Roberts (1987)
Prep time4 hours, 30 minutes
Cooking time10 minutes
Total time4 hours, 40 minutes

Ingredients

1 pk
Nestle semi-sweet chocolate chips (12 oz)
1⁄2 c
peanut butter
1 c
sugar
1 c
light Karo syrup
6 c
Honey & Nut Cheerios

Instructions

Butter bottom and sides of a cookie sheet. Melt Nestle semi-sweet chocolate chips in double boiler. Measure 1/2 cups peanut butter and place in large bowl. Cook sugar and light Karo syrup; bring to a boil. Pour sugar and Karo syrup mixture in with peanut butter and mix. Quickly add 6 cups Honey & Nut Cheerios. Spread in buttered cookie sheet. Pour melted chocolate over top and spread with knife. Refrigerate until cold and cut. Store in refrigerator. 

Eclair Cake

Summary

Yield
12 Servings
SourceKathy Murdock (1998)
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Ingredients

2 c
water
2 c
flour
1 c
margarine
8
eggs
1 pk
cream cheese (8 oz.)
2 pk
instant vanilla pudding
2 1⁄2 c
milk
1 pk
Cook Whip (thawed)
 
Smucker's Magic Shell topping

Instructions

Heat water and margarine to boiling. Stir in flour. Remove from heat and stir in eggs, one at a time. Spread evenly in 10 x 15-inch jelly roll pan. Bake at 400° for 25 to 30 minutes. Press down on air bubbles in center, leaving a crust around the edges.

Filling: Beat cream cheese and pudding mix. Add milk and beat 2 to 3 minutes (will be very thick). Pour on eclair shell and refrigerate for 30 minutes.

Topping: Top with 8 ounces of Cool Whip and drizzle Smucker’s Magic Shell overtop. Refrigerate an extra 30 minutes before serving. 

Pumpkin Supreme

Summary

Yield
15 Servings
SourceBess Mealer (1976)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

2 c
graham cracker crumbs
7 T
butter or margarine (melted)
1 1⁄2 c
sugar (plus 2 T.)
1 cn
pumpkin (16 oz.)
1 1⁄2 c
milk
1 c
miniature marshmallows
4
eggs (separated at room temp.)
1 t
salt
1 t
ginger
1⁄2 c
chopped pecans

Instructions

Preheat oven to 350°. In 13 x 9-inch baking pan, combine crumbs and 3 tablespoons melted butter. Press evenly into bottom of pan; set aside. In a large bowl, stir remaining butter, 1 1/2 cups sugar, pumpkin, milk, marshmallow, egg yolks, salt and ginger until blended. In another large bowl, with mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Gradually sprinkle in 2 tablespoons of sugar. Beat until sugar is completely dissolved. (Whites should stand in soft peaks.) With rubber spatula, gently fold pumpkin mixture into beaten whites. Pour mixture over crumb mixture; sprinkle with pecans. Bake 45 minutes, or until knife inserted in center comes out clean. Serve pie warm or cold. Makes 12 to 15 servings. 

Peg Craighead's Chocolate Cake

Summary

Yield
24 Servings
SourcePeg Craighead (1975)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

4 oz
chocolate
3
egg yolks (divided)
1⁄2 t
salt
1 t
vanilla
1 c
milk (divided)
1⁄2 c
butter
2 c
cake flour
1⁄4 c
water
1 c
light brown sugar (divided)
1 c
granulated sugar
1 t
baking soda
2
egg whites

Instructions

Preheat oven to 375°. Lightly grease 2 (9-inch) cake pans. In the top of a double boiler, combine the chocolate, 1/2 cup milk, 1 cup brown sugar and 1 egg yolk. Keep below boiling point, but cook until thick and smooth. Set aside to cool. Sift the granulated sugar and beat the butter until smooth. Add the sugar and blend until light and creamy. Beat in 2 egg yolks, one at a time. Before measuring, sift the flour and then resift with baking soda and salt. Combine 1/4 cup water, 1/2 cup milk and the vanilla. Add the flour to the butter in 3 parts, alternating with thirds of the liquid. Stir in the chocolate. Whip 2 egg whites until stiff but not dry. Fold them lightly and carefully into cake batter. Pour the batter into the greased cake pans and bake for 25 minutes. Top with white icing. 

Pineapple Nut Cake

Summary

Yield
24 Servings
SourceAmy Chilcote (1979)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

20 oz
crushed pineapple (1 can)
2 c
flour
2 c
sugar
2
eggs
3 t
vanilla (divided)
2 t
baking soda
1 pk
cream cheese (8 oz.)
1
stick margarine
1 1⁄3 c
powdered sugar
1 c
English walnuts (chopped)

Instructions

Mix together (by hand) pineapple, flour, sugar, eggs, 2 tsp. vanilla and baking soda. Bake at 350° for 15 to 20 minutes on lightly greased 15 1/2 x 10 1/2 x 1-inch cookie sheet. For the Icing: Beat with mixer cream cheese, margarine, powdered sugar and 1 tsp. vanillla. Sprinkle chopped English walnuts on top. Store in refrigerator. 

Chocolate Chip Pound Cake

Summary

Yield
24 Servings
SourceLenere Shrieves (1992)
Prep time45 minutes
Cooking time50 minutes
Total time1 hour, 35 minutes

Ingredients

1 pk
yellow cake mix
1 pk
instant vanilla pudding (small size)
4
eggs
1 c
water
1⁄3 c
vegetable oil
1 pk
chocolate chips (small size)
1
German sweet chocolate bar
1⁄4 c
powdered sugar

Instructions

Preheat oven to 350°. Grease and flour tube or bundt pan. Grate the bar of German sweet chocolate and reserve 1/4 cup for the topping. Combine cake mix, pudding, eggs, water and oil. Beat with mixer 5 minutes on medium speed. Add chocolate chips and grated chocolate to batter. Fold together. Pour batter in pan and bake 45 to 50 minutes, until cake pulls from pan or toothpick comes out clean. Let cake cool 15 minutes in pan, then loosen edges and turn upside down onto plate. Chocolate chips on the bottom of the pan may stick, so leave pan inverted on serving plate. While cake is still warm, combine powdered sugar and the 1/4 cup of grated chocolate in a sifter and sift it over top of cake. Enjoy! 

Easy Lime Chiffon Pie

Summary

Yield
12 Servings
SourceMary Ault (1988)
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Ingredients

1 cn
sweetened condensed milk (14 oz.)
1⁄2 c
lime juice from concentrate
2 c
nondairy whipped topping (or 1/2 pt. whipping cream, whipped)
1
graham cracker pie crust ( 6 oz.)
 
green food coloring ( opt.)

Instructions

In medium bowl, stir together sweetened condensed milk, lime juice and food coloring. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish with slice of lime. Refrigerate leftovers.  

Notes

Makes a wonderful and light summer dessert!

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