Desserts

Best Ever Gingerbread

Summary

Yield
24 Servings
SourceShera Lee Thomas (1984)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 c
boiling water
1 c
shortening
1 c
brown sugar
1 c
molasses
2
eggs (well beaten )
3 c
flour
1 t
salt
1 t
baking powder
1 t
soda
1 1⁄2 t
ginger
1 1⁄2 t
cinnamon

Instructions

Pour water over shortening; add sugar, molasses and egg. Beat well. Add sifted dry ingredients; beat until smooth. Bake in wax paper-lined 9 x 13-inch pan at 350° for 35 minutes. Cool in pan. 

Chocolate Meringue Pie

Summary

Yield
12 Servings
SourceMarcia Schmidt (1974)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

2 T
flour
2 T
cornstarch
1⁄2 t
salt
1⁄2 c
sugar
1 oz
semi-sweet chocolate (1 square)
2 c
milk
2
eggs, separated
1 t
vanilla

Instructions

Blend together the flour, cornstarch, salt and sugar. Add chocolate and milk. Cook until thickened, stirring constantly. Add slightly beaten egg yolks. To prevent lumping, first blend a little of the hot mixture with the egg yolks and turn back into saucepan. Cook for 1 minute longer. Add vanilla. Pour into 8- or 9-inch pie shell. Cover with meringue. Bake in 325° oven until meringue browns. 

Blueberry Crisp

Summary

Yield
6 Servings
SourceJoan Howison (1985)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

3 c
blueberries (fresh)
1⁄3 c
grape juice
1⁄2 t
ground allspice
 
vegetable cooking spray
1⁄3 c
quick-cooking oats (uncooked)
1⁄4 c
whole-wheat flour
2 T
brown sugar
1⁄2 t
baking powder
1⁄8 t
ground nutmeg
3 T
margarine (softened)
1⁄2 c
pecans

Instructions

Combine blueberries, grape juice and allspice in a medium saucepan. Bring to a boil; reduce heat and simmer 2 minutes, stirring occasionally. Pour mixture into an 8-inch square baking dish coated with cooking spray. Combine next 5 ingredients in a small bowl; stir in margarine until mixture is crumbly. Sprinkle topping over blueberry mixture; bake at 350° for 25 to 30 minutes. Serve hot or at room temperature. Yield: 6 servings. 

Lemon Delight

Summary

Yield
12 Servings
SourceJulie Whitt (2001)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 1⁄2 c
flour
1 1⁄2
sticks butter (melted)
1 c
nuts (finely chopped)
1 c
powdered sugar
8 oz
cream cheese
2 pk
whipped topping (9 oz. size)
2 pk
instant lemon pudding (5 1/2 oz size)
2 c
milk

Instructions

Stir flour into melted butter and press into bottom of greased jelly roll pan. Press nuts over top and bake at 350° for 20 minutes. Cool completely. Stir together powdered sugar and cream cheese. Fold in one container of whipped topping. Spread over crust. Mix both boxes of pudding with milk and beat until thick. Spread over top, then layer second container of whipped topping over pudding. Serve chilled.  

Notes

Variation: Instead of lemon pudding, use one box instant chocolate and one box instant vanilla pudding.

Apple Snow

Summary

Yield
6 Servings
SourceRuth Browning (1977)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 c
applesauce
1⁄2 c
sugar
3 T
lemon juice
1 c
whipped cream

Instructions

Rub applesauce through a sieve. Cook the applesauce with sugar and lemon juice for 5 minutes. Chill and fold into whipped cream. Serve. 

Snowberry Creme

Summary

Yield
12 Servings
SourceNorma Wheller (2003)
Prep time6 hours
Cooking time
Total time6 hours

Ingredients

6 oz
cream cheese (softened)
2 T
mayonnaise
2 T
sugar
1 c
drained crushed pineapple
1 cn
whole berry cranberry sauce (cut up)
1⁄2 c
nuts (chopped)
1 c
lightly sweetened whipped crean

Instructions

Blend cream cheese, mayonnaise and sugar. In separate bowl, stir together pineapple, cranberry sauce and nuts. Add to cream cheese mixture. Gently stir in whipped cream. Pour into a 9 x 5-inch loaf pan. Cover with heavy-duty foil and freeze. Slice frozen snowberry creme into 3/4-inch portions and serve. You may need to let it soften a bit in the refrigerator before slicing. 

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.

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