Desserts

Miami Birthday Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1972)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
chocolate bits (6 oz.)
1⁄2 c
graham cracker crumbs
1⁄3 c
melted butter (cool slightly)
1⁄2 c
chopped walnuts
2 c
flour (sifted)
1 t
soda
1 t
salt
1⁄2 c
butter (room temp.)
5 1⁄2 c
sugar (plus 2 T.)
2
eggs
1 t
vanilla
1 1⁄4 c
butter or sour milk

Instructions

Preheat oven to 375°. Grease and flour 2 (9-inch) pans. Melt 1/3 cup chocolate bits. Combine graham cracker crumbs and melted butter. Stir in walnuts and rest of chocolate bits. Cream 1/2 cup of butter. Gradually add sugar, cream well, add eggs, one at a time, and beat well. Blend in melted chocolate bits and vanilla. Sift flour, soda and salt. Add alternately with milk at low speed on mixer. Turn batter into pans. Sprinkle tops with graham crackers, buffer, walnuts and chocolate bits mixture. Bake at 375° for 30 to 40 minutes. Frost sides and between layers with a 7-Minute Frosting. 

Glazed Fresh Strawberry Pie

Summary

Yield
24 Servings
SourceDaisy Harvey (1974)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 q
strawberries (washed, drained and hulled)
1 1⁄3 c
sugar
1⁄2 c
water
1⁄4 c
cornstarch
3⁄4 c
cold water
1⁄8 t
salt
1 T
lemon juice
 
red food coloring
1
baked pastry shell

Instructions

Bring sugar and 1/2 cup water to boiling point in unit over medium heat. Dissolve cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook about 10 minutes over low heat, or until clear. Stir occasionally. Blend in salt, lemon juice and enough vegetable coloring to produce a red shade. Pour over strawberries; mix gently. When cool, place in baked pie shell. Garnish with whipped cream. 

Christmas Pie

Summary

Yield
12 Servings
SourceSharon Hammond (1995)
Prep time1 hour
Cooking time12 minutes
Total time1 hour, 12 minutes

Ingredients

 
Ingredients to prepare crust for 9-inch pie pan
6
apples (peeled, cored and sliced)
1 c
cranberries
1 c
chopped dates
1⁄4 t
cinnamon
1⁄4 t
cloves
3 T
flour
1 c
sugar
1⁄2 c
water
1⁄2 c
walnuts

Instructions

Crust: Prepare single crust for a 9-inch pie pan. Flute edge. Bake at 450° for 12 minutes, or until golden brown. Cool.

For filling: In bowl, combine apples, cranberries, dates and spices. Stir in flour. In saucepan, combine sugar and water. Bring to a boil. Reduce heat and stir in fruit mixture. Simmer 10 minutes. Cool slightly. Stir in nuts. Spread into baked crust. Cool completely and serve. 

Italian Love Cake

Summary

Yield
12 Servings
SourceJeanne M. Masoni (1993)
Prep time24 hours, 30 minutes
Cooking time1 hour, 5 minutes
Total time25 hours, 35 minutes

Ingredients

1 pk
marble cake mix (2-layer size)
2 lb
ricotta cheese
4
eggs
1 c
sugar
1 t
vanilla
1 c
milk
1 pk
instant chocolate pudding (4-serving size)
1 pk
frozen whipped topping thawed (12 oz.)

Instructions

Prepare cake batter as directed on package and pour into an ungreased 9 x 13-inch pan. Set aside. Cream together ricotta cheese, eggs, sugar and vanilla. Spoon over batter. Bake at 350° for 65 minutes. Cool completely. Mix milk and chocolate pudding mix. Blend into whipped topping. Frost cake with chocolate mixture and refrigerate overnight. 

Peaches & Cream

Summary

Yield
12 Servings
SourceSuzanne Dean (1996)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

3⁄4 c
flour
1 pk
instant vanilla pudding (small size)
1
egg
6 T
butter
1 cn
sliced peaches ( large size; save 6 T. juice)
2 pk
cream cheese (8-oz. size, softened)
1 c
juice
1 c
sugar

Instructions

1st Layer: Mix flour, pudding, egg and butter together and put in a 9 x 9-inch baking dish.

2nd Layer: Drain remaining liquid from peaches and layer peaches on top of first layer.

3rd Layer: Mix the 6 tablespoons of juice with both packages of cream cheese and the sugar. Layer on top of the peaches. Top with 1 tablespoon sugar and cinnamon. Bake 45 minutes at 350°. Makes 12 servings. 

Daisy's Apple Pudding

Summary

Yield
6 Servings
SourceDaisy Harvey (1981)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2
cooking apples
1 c
flour
2 t
baking powder
1⁄2 t
salt
1 t
cinnamon
2⁄3 c
granulated sugar
1⁄2 c
milk
1⁄2 c
chopped walnuts
2 T
melted butter or margarine
1 t
vanilla
1⁄2 c
firmly packed brown sugar
1⁄4 c
granulated sugar
1⁄2 t
vanilla
1⁄4 t
salt
1 c
boiling water
 
whipped cream (opt.)

Instructions

Core, peel and slice apples and place in bottom of 2-quart baking dish. Sift flour, baking powder, 1/2 teaspoon salt, cinnamon and 2/3 cup sugar. In separate bowl, combine milk, nuts, butter and 1 teaspoon vanilla. Stir into dry ingredients and spread on top of apples in baking dish. Mix together brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon vanilla and 1/4 teaspoon salt. Sprinkle in casserole over batter. Pour boiling water over all. Do not stir. Bake, uncovered, at 350° for 30 minutes. Cover and bake 30 minutes more. Serve warm with whipped cream, if desired. Makes about 6 servings. 

Chocolate Bar Cake

Summary

Yield
20 Servings
SourceMartha Lyon (1974)
Prep time40 minutes
Cooking time1 hour, 20 minutes
Total time2 hours

Ingredients

5
milk chocolate bars (1 1/2-oz. sized bars)
1 cn
chocolate-flavored syrup (5 1/2-oz. sized can, or 1/2 cup)
1 c
butter
2 c
sugar
4
eggs
1⁄2 t
baking soda
1 c
buttermilk
2 1⁄2 c
sifted cake flour
1 t
vanilla
 
confectioners' sugar

Instructions

Melt chocolate bars in syrup over hot, not boiling, water. Cream butter; gradually beat in sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Mix baking soda with buttermilk. Add to creamed mixture alternately with flour. Blend in chocolate mixture and vanilla. Pour into greased and floured 10-inch tube pan. Bake in 350° oven for 1 hour and 20 minutes. Cool in pan 10 minutes. Turn onto rack to finish cooling. Sprinkle with confectioners’ sugar.

Orange Cake

Summary

Yield
8 Servings
SourceBarbara Faure (1985)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 pk
yellow cake mix
1 pk
orange Jello
3⁄4 c
mazola oil
3⁄4 c
water
4
eggs
1⁄2 c
orange juice
1 c
sugar

Instructions

Mix well yellow cake mix, orange jello, mazola oil and water. Add eggs, one at a time. Beat well. Bake in rectangular pan for 45 minutes at 350°, or until light brown on top. While still hot, take ice pick and punch holes every 1/2 inch in cake. Mix orange juice with sugar and spread over cake. Makes 8 generous servings. Use a 9 x 13-inch pan. 

Patricia's Perfect Pound Cake

Summary

Yield
24 Servings
SourceSally Blue (1988)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

2 pk
cream cheese ( room temperature)
5
eggs (divided)
1 c
sugar
4 T
flour
1 pk
SuperMoist yellow cake mix (Betty Crocker, pudding in the mix)
1 c
water
1⁄2 c
oil

Instructions

Preheat oven to 350°.  Butter and flour bundt pan. Set aside 2 (8-ounce) packages of cream cheese to come to room temperature. In 2 mixing bowls, mix cream cheese, 2 eggs, 1 cup sugar and 4 tablespoons flour. Beat until smooth. Other bowl, put 1 SuperMoist (pudding in the mix) yellow cake mix (Betty Crocker). Put mix in bowl with water, oil and 3 eggs. Beat on medium speed 2 minutes. Pour 1/4 of the mixture evenly on bottom of bundt pan. Then pour cream cheese mix in. Put rest of mix over cream cheese. Bake 50 to 55 minutes.

Mrs. Tone's Strawberry Pie

Summary

Yield
12 Servings
SourceMary Austin (2004)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 1⁄3 c
water
3⁄4 c
sugar
2 T
cornstarch
1 pk
strawberry gelatin (small box)
1 q
strawberries
1
baked pie shell

Instructions

Combine water, sugar and cornstarch. Cook over medium heat until it boils, then turn to low for 2 minutes, until the liquid is clear. (This can be done in the microwave.) Add strawberry gelatin to mixture. Place strawberries into pie shell and pour mixture over. Chill. 

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