Desserts

Wacky Cake

Summary

Yield
30 Servings
SourceJoy Greer (1972)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 t
baking soda
1 c
water
1 1⁄2 c
all-purpose flour (sifted)
1 c
granulated sugar
1⁄3 c
cocoa
1 t
vanilla
1 t
vinegar
1⁄2 c
melted butter or cooking oil

Instructions

Dissolve the soda in the water. Sift the flour, sugar and cocoa together into an 8-inch square pan. Make 3 holes in the mixture. Into the first hole, pour the vanilla and the vinegar. Into the second hole, pour the soda-water. Into the third hole, pour the melted butter or oil. Beat for 1 minute with fork or spoon. Bake in the same pan for 30 minutes at 350°. 

Creamy Smooth Cheesecake

Summary

Yield
24 Servings
SourceLenere Shrieves (1982)
Prep time24 hours
Cooking time30 minutes
Total time24 hours, 30 minutes

Ingredients

 
graham cracker crust
2 pk
cream cheese, softened (8 oz. size)
2
eggs
3⁄4 c
sugar (plus 2 T for topping)
4 t
vanilla (divided)
1 c
sour cream

Instructions

Press graham cracker crust into 9 x 9 x 2-inch pan. Heat oven to 350°. Beat cream cheese slightly. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla; beat well with electric mixer. Spread in pan. Bake 30 minutes. Topping: Blend sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until smooth. Spread topping over cheesecake when it comes out of oven. Cool, then refrigerate several hours or overnight. 

Frozen Peanut Butter Pie

Summary

Yield
12 Servings
SourceMark Mangini (1997)
Prep time1 hour, 30 minutes
Cooking time
Total time1 hour, 30 minutes

Ingredients

1 c
heavy cream
8 oz
cream cheese
1 c
powdered sugar
1⁄2 c
smooth peanut butter
1
graham cracker pie crust (8 inch)

Instructions

Beat cream on high speed until peaks form. Beat cheese, sugar, peanut butter and half of cream on low speed until blended. Beat in rest of cream until well blended. Turn into crust. Cover and freeze for 1 hour. 

Frozen Pistachio Cream Dessert

Summary

Yield
12 Servings
SourceDottie Aumiller (1993)
Prep time6 hours, 30 minutes
Cooking time
Total time6 hours, 30 minutes

Ingredients

1 c
crushed vanilla wafers (about 27)
1⁄2 c
finely chopped red pistachios or pecans
1⁄4 c
margarine or butter (melted)
6 oz
cream cheese 2 pk (softened)
1 pk
INSTANT pistachio pudding (3 1/2 oz.)
1 pk
frozen whipped topping thawed (3/4 cup reserved)
1 pk
frozen raspberries (10 oz., thawed partially )
2 T
sugar
2 T
orange-flavored liqueur
2 T
chopped red pistachios

Instructions

In medium bowl, combine crust ingredients: vanilla wafers, 1/2 cup red pistachios or pecans, and margarine or butter. Blend well. Press firmly in bottom of 8- or 9-inch square pan. In small bowl, beat cream cheese until light and fluffy. Add pudding mix and milk; beat until smooth. Reserve 3/4 cup whipped topping, cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze overnight or at least 5 hours.

To make Ruby Raspberry Sauce, in blender, combine raspberries, sugar and liqueur and blend until smooth. Strain to remove seeds.

Before serving, let dessert thaw in refrigerator for 1 hour. Top with reserved whipped topping and ruby raspberry sauce. 

Strawberry Scrumptious

Summary

Yield
12 Servings
SourceCarol Van Swearingen (1980)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

32
graham crackers
1⁄3 c
sugar
1⁄2 c
melted butter
2
eggs
1⁄2 c
sugar
1 pk
cream cheese ( 8 oz.)
1 pk
strawberry Jello (3 oz.)
1 cn
applesauce (No. 303)
1 pk
frozen strawberries (10 oz.)

Instructions

Crust: Crush graham crackers and combine crumbs with sugar and melted butter; mix thoroughly. Pour into a 13 x 9 x 2-inch pan and spread evenly; pat smooth. Set aside.

Filling: Beat together eggs, sugar and cream cheese. Pour mixture over crust and bake in a 350° oven for 20 minutes. Cool.

Topping: Dissolve gelatin in 1 cup hot water. To this mixture, add applesauce and frozen strawberries (do not thaw). Stir thoroughly and allow to cool until consistency of unbeaten egg whites. Pour over cooled filling. Refrigerate. 

Strawberry Shortcut Cake

Summary

Yield
12 Servings
SourceCarol Van Swearingen (1981)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 c
miniature marshmallows
2 pk
frozen sliced strawberries in syrup (about 2 cups, completely thawed)
1 pk
strawberry-flavored gelatin (3 oz.)
2 1⁄4 c
Pillsbury Best all-purpose flour
1 1⁄2 c
sugar
1⁄2 c
solid shortening
3 t
baking powder
1⁄2 t
salt
1 c
milk
1 t
vanilla
3
eggs

Instructions

Generously grease bottom only of a 13 x 9-inch baking pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes, until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream. 

Notes

For use with Pillsbury Best self-rising flour, omit baking powder and salt.

Dreamy Fruit Salad

Summary

Yield
6 Servings
SourceJoan Howison (1982)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1 pk
vanilla tapioca pudding
1 1⁄2 c
mixed fruit juices
2 c
Cool Whip
1 cn
fruit cocktail (17-oz, drained)
1 cn
chunk pineapple (8-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
miniature marshmallows
1
banana (up to 2, sliced)

Instructions

Be sure all fruit is well drained. Prepare pudding as directed substituting fruit juice for milk. Cool pudding completely. Blend in Cool Whip, cocktail, pineapple, oranges and marshmallows and mix well. Before serving, add bananas or other fresh fruit.

Banana Split Cake III

Summary

Yield
24 Servings
SourceJacque Carbiener (1991)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

2 c
graham cracker crumbs
2 1⁄2 c
sugar divided
1⁄2 c
butter (melted)
2 pk
cream cheese (8 oz. size, softened)
5
bananas (cut into chunks)
1⁄3 c
Hershey's chocolate syrup
1 cn
crushed pineapple (large size, drained)
1 pk
Cool Whip (9 oz. size)
1 cn
maraschino cherries
1 c
chopped pecans

Instructions

For the Crust: Mix together graham cracker crumbs, 1/2 cup sugar and melted butter. Press into a 9 x 13-inch pan. Bake for 5 minutes at 350°, then cool.

For the Filling: Mix cream cheese and 2 cups sugar until smooth. Spread over graham cracker mixture in pan. Top with a layer of crushed bananas, then top with chocolate syrup, pineapple, Cool Whip and cherries. Sprinkle with nuts and refrigerate. 

Italian Cream Cake

Summary

Yield
24 Servings
SourcePat Christian (1980)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2
stick butter (divided)
1⁄2 c
shortening
2 c
sugar
5
egg (separate yolks and whites)
1 c
buttermilk
1 t
soda
2 c
flour
2 t
vanilla (divided)
1 c
chopped pecans
1 cn
coconut (5 oz.)
1 pk
cream cheese (8 oz.)
1 pk
powdered sugar

Instructions

Cream 1 stick butter, shortening and sugar. Add egg yolks, one at a time. Mix together buttermilk and soda. Add the flour to the first mixture, mixing alternately with buttermilk, beginning and ending with flour. Fold in 1 teaspoon vanilla, pecans, coconut and beaten egg whites. Bake in 3 (8-inch) pans at 325° for 40 minutes.

For Icing: Cream together 1 stick butter, cream cheese, 1 teaspoon vanilla and powdered sugar. You can make sour milk with either a teaspoon of lemon juice or vinegar with milk instead of buttermilk. 

Marbled Pumpkin Cheesecake

Summary

Yield
12 Servings
SourceTerri McKeown (2003)
Prep time4 hours, 30 minutes
Cooking time1 hour, 5 minutes
Total time5 hours, 35 minutes

Ingredients

1 1⁄2 c
crushed gingersnap cookies
1⁄2 c
finely chopped pecans
1⁄3 c
butter, melted
2 pk
cream cheese, softened (8 oz. size)
3⁄4 c
sugar, divided
1 t
vanilla extract
3
eggs
1 c
canned pumpkin
3⁄4 t
ground cinnamon
1⁄4 t
ground nutmeg

Instructions

Preheat oven to 350°. In a medium bowl, mix together the crushed gingersnap cookies, pecans and butter. Press into the bottom and about an inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs, one at a time, blending after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin-flavored batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill at least 4 hours before serving. 

Pages

Subscribe to Desserts