Desserts

Peach Upside-Down Gingerbread

Summary

Yield
16 Servings
SourceBess Mealer (1977)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄4 c
butter or margarine
1⁄3 c
packed dark brown sugar
1 cn
Cling peach halves (1 lb., drained)
1 pk
gingerbread mix (14 oz.)
1 c
heavy cream, whipped (can substitute Cool Whip)

Instructions

Put butter in heatproof 8-inch square pan and set over low heat until melted. Add sugar and mix until well blended. Arrange peach halves, cut side down, in sugar mixture. Prepare gingerbread mix according to package directions and pour over peaches. Bake in preheated 375° oven about 30 minutes, then loosen edges. Turn out on a serving plate, fruit side up, and cut in 2-inch squares. Top with whipped cream or Cool Whip. 

Helen's Mud Pie

Summary

Yield
12 Servings
SourceLenore Mastracci (1983)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
flour
1⁄2 c
margarine (melted)
1 c
chopped pecans
1 pk
cream cheese ( 8 oz.)
3⁄4 c
sugar
1 pk
frozen whipped topping (6 oz. thawed)
1 pk
instant chocolate pudding (small size)
1 pk
instant butterscotch pudding (small size)
3 1⁄2 c
milk

Instructions

Comine flour, melted margarine and chopped pecans. Pour into greased 9 x 13-inch glass pan. Bake at 350° for 15 to 20 minutes. Cool. Combine cream cheese, sugar, and frozen whipped topping. Blend until smooth. Spread over cool crust. Whip both instant puddings and milk until blended. Pour over cream cheese mixture. Spread remainder of whipped topping over pudding. Refrigerate until served. 

Quick Winter Cobbler

Summary

Yield
12 Servings
SourceCarol Deshler (1991)
Prep time35 minutes
Cooking time13 minutes
Total time48 minutes

Ingredients

1 cn
peach slices . (29 oz)
1 pk
regular butterscotch pudding and pie filling (3 1/2 oz.)
1⁄4 c
margarine
2⁄3 c
quick-cooking oats (uncooked)
1⁄2 c
all-purpose flour
1⁄2 c
brown sugar (firmly packed )
1⁄2 c
chopped pecans
1 t
cinnamon
1 t
nutmeg

Instructions

Drain peach slices, reserving 1/4 cup of liquid. Place peach slices and reserved liquid in 10-inch round glass cake dish. Sprinkle with 2 tablespoons dry pudding mix. Microwave margarine in 1-quart bowl at high for 30 seconds, or until softened. Stir in remaining ingredients, including remaining pudding mix, until crumbly. Spoon onto peach mixture. Cover with a paper towel and microwave on high for 10 to 12 minutes, rotating dish once. Let stand, covered, 5 minutes before serving. 

Pineapple Cream Cake

Summary

Yield
12 Servings
SourceMary Hayes (2004)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 pk
Jiffy yellow cake mix
1
egg
1⁄2 c
water
2 c
milk
8 oz
cream cheese (softened)
1 cn
crushed pineapple (20 oz. size, drained)
1 pk
Cool Whip (12 oz.)
1 pk
instant vanilla pudding (3 1/2 oz. )

Instructions

Mix and bake cake mix, egg and water according to package. Bake 10 to 15 minutes in a 9 x 13-inch greased and floured pan. In bowl, beat milk, instant pudding and cream cheese until well blended. Spread mixture over cooled cake. Spread pineapple on top of pudding mixture. Top with Cool Whip. Refrigerate. 

Apple Strudel

Summary

Yield
12 Servings
SourceRoswitha Clark (1984)
Prep time50 minutes
Cooking time50 minutes
Total time1 hour, 40 minutes

Ingredients

1 1⁄2 c
flour
3 T
oil
1 pn
salt
1 c
lukewarm water (approx.)
2 lb
tart apples (approx.)
1⁄2 c
raisins
1⁄2 c
sugar
 
cinnamon
1
egg yolk
3 T
sour cream

Instructions

Sift flour onto baking board. Make a depression in center of flour and add oil, salt and enough water (approximately 1 cup) to knead a smooth, elastic dough. Cover dough with a warm bowl and let stand for about 20 minutes. Meanwhile, cut apples in thin slices. Add sugar, raisins and cinnamon and mix well. Roll dough as thin as possible on a board or other flat surface covered with flour. Carefully lift rolled dough from board and place flat on a smooth, clean dishcloth covered with flour. Brush dough with sour cream and spread with filling. Roll up with help of the dish towel by lifting one end so that strudel rolls itself up. Press dough together at both ends. Brush strudel with egg yolk and bake at 325° for approximately 40 to 50 minutes. 

Raspberry Ring

Summary

Yield
12 Servings
SourceHeather Phalen (1974)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 pk
raspberry-flavored gelatin
1 ds
salt
1 1⁄4 c
boiling water
1 pk
frozen raspberries (10 oz.)
1 c
heavy cream
1 lf
angel cake (10 x 4 x 2-inch)

Instructions

Dissolve raspberry-flavored gelatin and a dash of salt in 11/4 cups boiling water. Add frozen raspberries and stir until thawed. Chill until partially set. Whip until fluffy. Whip 1 cup heavy cream and fold into mixture. Rub brown crumbs from angel cake. Tear cake in 1 1/2 - to 2-inch pieces. Loosely arrange half of cake in bottom of 10- inch tube pan. Pour half of gelatin mix over. Repeat. Chill until firm. 

Carrot Cake

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2006)
Prep time10 minutes
Cooking time35 minutes
Total time45 minutes

Ingredients

2 c
sugar
1 1⁄2 c
vegetable oil
4
eggs
2 c
cake flour
1⁄2 t
baking soda
1 1⁄2 t
baking powder
1⁄4 t
salt
1 1⁄2 t
cinnamon
1 t
vanilla
2 c
carrots (finely grated and packed)

Instructions

Mix sugar, oil and eggs at medium speed for 2 minutes. Sift dry ingredients, add to batter and mix 2 minutes. Add vanilla and carrots, mixing well. Bake in two 9-inch pans or a 9x13 pan for 35-40 minutes. Frost with Cream Cheese Frosting.

Apple Dapple Cake

Summary

Yield
24 Servings
SourceMrs. Craighead (1971)
Prep time2 hours, 30 minutes
Cooking time1 hour
Total time3 hours, 30 minutes

Ingredients

2 c
granulated sugar
1 1⁄2 c
salad oil
3
eggs
1 t
soda
2 t
vanilla
3 c
finely chopped apples
1⁄2 c
chopped nuts
3 c
flour
1 c
brown sugar
1⁄4 c
milk
1⁄3 c
butter or margarine 2/3 stick

Instructions

Cream sugar and oil. Stir in eggs. Sift together flour and soda. Combine these ingredients with vanilla, apples and nuts, and mix well. Pour batter into lightly greased tube pan and bake in 325° oven for 1 hour. Then pour the following syrup over cake and let stand 2 hours before , removing cake from pan.

For the Syrup: Combine brown sugar, milk and butter or margarine in saucepan and boil for 3 minutes. Pour hot mixture over warm cake. 

Shoo-Fly Cake

Summary

Yield
24 Servings
SourcePeggy Haffey (1984)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

4 c
flour
1 pk
brown sugar (1 lb. size)
1 c
margarine
1 c
molasses
2 c
boiling water
2 t
baking soda

Instructions

Combine first 3 ingredients into crumbs. Reserve 1 cup crumbs. Mix water, molas- ses and baking soda. Add to crumbs. Mix well. Bake at 350° for 45 minutes. Use a 9 x 13-inch greased and floured pan. 

Sour Cream Cheese Cake

Summary

Yield
24 Servings
SourceMeribah Howarth (1974)
Prep time12 hours
Cooking time50 minutes
Total time12 hours, 50 minutes

Ingredients

 
graham cracker crust (for 9-inch round by 2 inch high cake pan)
2
eggs
1⁄2 c
sugar
2 t
vanilla
1 1⁄2 c
sour cream
1
wide strip orange rind (cut up)
1
narrow strip lemon rind (cut up)
2 pk
soft cream cheese (1 lb., cut up)
2 T
melted butter

Instructions

Put eggs, sugar, vanilla, sour cream and orange and lemon rinds into the blender and cover. Blend on high for 15 seconds. With blender still running, gradually add pieces of cream cheese with melted butter. Blend until smooth. Stop blender to push down with spatula if necessary. Pour cheese mixture into graham cracker crust and bake in preheated oven at 325° for 35 minutes, or until set in center. Turn off heat and leave in oven for another 15 minutes. Remove and cool on rack. When cool, chill in refrigerator for 2 hours before serving. Even better when chilled overnight!! 

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