Desserts

Ho Ho Cake

Summary

Yield
12 Servings
SourceBarb Apel, Main Library (2006)
Prep time20 minutes
Cooking time25 minutes
Total time45 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.

Apple Cake

Summary

Yield
24 Servings
SourceAnne Maher (1979)
Prep time8 hours, 30 minutes
Cooking time1 hour, 15 minutes
Total time9 hours, 45 minutes

Ingredients

3
apples (pared and sliced)
2 t
cinnamon (plus 5 T. sugar, mixed together)
3 t
baking powder
3 c
unsifted flour
2 c
sugar
2⁄3 c
corn oil
1⁄3 c
orange juice
4
eggs
2 1⁄2 t
vanilla

Instructions

Beat at medium speed for 5 minutes the baking powder, flour, sugar, oil, orange juice, eggs and vanilla. Pour 1/3 of the batter into a tube pan. Add half the apples. Sprinkle with half the cinnamon-sugar mixture. Add remainder of batter, apples and cinnamon-sugar mixture. Swirl apples through the cake as with marble cake. Bake for 1 1/4 hours at 350°. Let sit for 8 hours before cuffing. 

Chocolate Strawberry Scone Cake

Summary

Yield
24 Servings
SourceCarol Van Swearingen (1984)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2 1⁄2 c
flour
1⁄4 c
sugar
4 t
baking powder
1⁄4 t
salt
2⁄3 c
butter or margarine (room temp.)
2⁄3 c
milk
2
eggs (one separated)
1 pk
chocolate chips (6 oz size)
1 c
whipping cream
2 pt
fresh strawberries (washed and sliced)

Instructions

Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Combine milk, 1 whole egg and 1 egg yolk: mix into dry ingredients until moist. Turn out onto lightly floured board, knead lightly several times. Bring dough together to form ball, divide in half. Pat each half into a circle 8 inches in diameter. Place one circle onto greased baking sheet: cover lightly with chocolate chips. Top with remaining circle, pressing edges lightly together. Beat remaining egg white and spread on top; sprinkle generously with additional sugar. With sharp knife, slice halfway through top layer to form 6 wedges. Bake at 425° for 18 to 20 minutes, until golden brown. Transfer to rack to cool slightly.

Whip Cream: Add 1 cup of the berries, sweeten to taste. Serve wedges of warm scone cake with remaining berries and strawberry whipped cream. 

Cheesecake V

Summary

Yield
24 Servings
Source Annette Heffernan (2001)
Prep time1 hour
Cooking time1 hour, 10 minutes
Total time2 hours, 10 minutes

Ingredients

1 3⁄4 c
graham cracker crumbs
1⁄3 c
melted butter (use real butter)
2 c
sugar (divided)
24 oz
cream cheese (softened)
4
eggs
2 T
vanilla (divided)
1 1⁄2 c
sour cream

Instructions

Blend graham cracker crumbs, 1/4 cup sugar and butter together. Press crumbs on side and bottom of well-greased 10-inch springform pan.

Filling: Mix cream cheese and 1 1/2 cups sugar for 3 to 5 minutes. Add eggs and 1 teaspoon vanilla. Beat the entire mixture for 30 minutes. Bake at 300° for 50 to 60 minutes. Remove from oven and cool at room temperature for 20 minutes.

Topping: Blend sour cream, 1/4 cup sugar and 1 teaspoon vanilla together. Pour on top of slightly cooled cheese- cake, return to oven for 10 more minutes.

Peanut Butter Pie with Fudge Topping

Summary

Yield
12 Servings
SourceLenore Mastracci (1995)
Prep time3 hours, 30 minutes
Cooking time10 minutes
Total time3 hours, 40 minutes

Ingredients

1 c
graham cracker crumbs
1⁄4 c
sugar
1⁄4 c
unsalted butter (1/2 stick, cut into pieces)
8 oz
cream cheese, softened
1 c
creamy peanut butter
1 c
confectioners' sugar
2 T
unsalted butter
1 T
vanilla extract
1⁄2 c
heavy cream well chilled
1⁄2 c
heavy cream
6 oz
semi-sweet chocolate chopped

Instructions

Graham cracker crust: Blend well together graham cracker crumbs, sugar and 1/2 stick unsalted butter and press into pan. Bake until lightly browned, about 10 minutes at 350°.

Filling: Beat the cream cheese and peanut butter with an electric mixer until well blended. Add the confectioners’ sugar, 1 tablespoon butter and vanilla. Beat until fluffy. Whip the cream until it’s not quite stiff. Fold a large spoonful into the peanut butter mixture. Gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie, refrigerate until firm, about 3 hours.

Fudge Topping: Bring cream to a simmer in a small heavy saucepan. Add the chocolate and stir. Set aside to cool until lukewarm. Gently spread over the cooled pie. Refrigerate until firm. This fabulous pie can be made a day ahead. 

Pecan Dessert II

Summary

Yield
12 Servings
SourceCarolyn Vensel (1982)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 c
flour
1 c
powdered sugar
1⁄2 c
chopped pecans or almonds
1⁄4 c
brown sugar
1⁄2 c
melted butter
8 oz
cream cheese, softened
1 1⁄2 c
Cool Whip
2 pk
pistachio or vanilla pudding (3 oz.)
3 c
cold milk
 
chopped pecans

Instructions

Combine flour, brown sugar, pecans and butter and pat on bottom only of a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely. Combine cream cheese, Cool Whip and powdered sugar, whip until fluffy. Spread over cooled crust. Combine pudding and milk; whip until thick. Spread over the cream cheese mixture. Spread the rest of the big container of Cool Whip over the pudding mixture. Sprinkle toasted pecans or almonds over top. Chill. 

Notes

Better if made the day before serving. 

Frosty Strawberry Parfaits

Summary

Yield
12 Servings
SourceCarol Van Swearingen (1985)
Prep time6 hours, 30 minutes
Cooking time20 minutes
Total time6 hours, 50 minutes

Ingredients

1 c
margarine (melted)
2 c
all-purpose flour
1⁄2 c
firmly packed brown sugar
1 c
chopped pecans
2
egg whites
1 c
sugar
1 pk
frozen sliced strawberries (16 oz., slightly thawed and drained)
3 T
lemon juice
1 c
whipping cream (whipped)

Instructions

Combine butter, flour, brown sugar and pecans; mix well. Pat out evenly in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Stir and bake an additional 10 minutes. Cool. Remove 1/3 of crumbs for topping; spoon remaining crumbs evenly into 12 parfait glasses. Beat egg whites (at room temperature), sugar, strawberries and lemon juice at high speed of an electric mixer until stiff peaks form. Fold in whipped cream. Spoon mixture into parfait glasses and top with remaining crumbs. Freeze 6 hours. Yield: 12 servings. 

Famous Chocolate Refrigerator Roll

Summary

Yield
12 Servings
SourceMeribah Howarth (1976)
Prep time4 hours, 30 minutes
Cooking time
Total time4 hours, 30 minutes

Ingredients

1 c
heavy cream
2 T
granulated sugar
1⁄2 t
vanilla extract
1 pk
Nabisco chocolate wafers (use only 20 to 25 wafers, or else increase cream mixture)
 
shaved chocolate, cinnamon candies or red candied cherries (opt., for decoration)
 
holly (opt., for decoration)

Instructions

Whip cream with sugar and vanilla until stiff. Spread wafers with part of cream, sandwiching them together to make stacks of 4 or 5. Then sandwich the stacks together, standing on edge to make one long roll. Frost outside of roll with remaining cream. Refrigerate at least 3 hours. Decorate with shaved chocolate or with cinnamon candies or red candied cherries and holly to make a festive yule log. Cut diagonally at 45° angle to serve. Rolls may be frozen, if desired. Remove from freezer to refrigerator about 1 hour before serving. 

Notes

The wafers are available at Rife’s

Pretzel Salad

Summary

Yield
8 Servings
SourceAmy Chilcote (1983)
Prep time3 hours, 20 minutes
Cooking time10 minutes
Total time3 hours, 30 minutes

Ingredients

1 1⁄2
sticks margarine (or 3/4 cup butter)
4 T
sugar
2 c
broken pretzel sticks (not crushed fine, but broken in small pieces)
 
nuts (chopped)
8 oz
cream cheese
1 ct
Cool Whip (8-oz thawed, OR 2 env. Dream Whip, whipped)
1⁄4 c
sugar
1 cn
pineapple pie filling (20-oz)

Instructions

To make the crust, melt margarine with sugar. Pour over broken pretzel sticks. Put in baking dish and bake at 375° for 8 to 10 minutes. Immediately sprinkle a few chopped nuts on top. When slightly cooled, loosen crust with a spatula and then pat down again. Let cool completely before adding next layer. Blend cream cheese, Cool Whip, and sugar, and pour over baked pretzels. Top with pineapple pie filling. Refrigerate at least 2 hours before serving.

Banana Split Cake II

Summary

Yield
24 Servings
SourceJo Crawford (1990)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

2 c
graham cracker crumbs
2
stick oleo (divided)
2
eggs
2 c
powdered sugar (1 box)
4
bananas
 
lemon juice
1 cn
crushed pineapple
1 pk
Cool Whip
 
maraschino cherries (for garnish)
 
chopped nuts (for garnish)

Instructions

Layer 1: Combine graham cracker crumbs and 1 stick oleo, melted. Pour into a 9 x 13-inch pan and bake 10 minutes at 350°. Cool.

Layer 2: Whip whole eggs until stiff. Add 1 stick soft oleo and powdered sugar. Beat. Spread over Layer 1.

Layer 3: Slice 3 or 4 bananas lengthwise. Treat with lemon juice and place on Layer 2.

Layer 4: Drain large can crushed pineapple and place on Layer 3.

Layer 5: Top with large container of Cool Whip. Garnish with maraschino cherries and chopped nuts. 

Pages

Subscribe to Desserts