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DESSERTS
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 MARBLE CUPCAKES(Perfect for company or family gathering) 1 (8 oz.) pkg. cream cheese 1 egg 1/3 c. sugar 1/8 tsp. salt 1 c (or more) mini chocolate chips 1 1/2 c. flour 1 c. sugar 1 1/2 tsp. baking soda 1/4 c. unsweetened cocoa 1/3 c. vegetable oil 1 tsp. vinegar 1 tsp. vanilla 1 c. water To make the topping, mix together the cream cheese, egg, 1/3 cup sugar and salt. Fold in chocolate chips; set aside. In large bowl, sift together the flour, 1 cup sugar, baking soda and cocoa. Add the oil, vinegar, vanilla and water. Blend, then beat well. Fill cupcake papers ? full with chocolate batter, then spoon about a tablespoon of the topping on each one. Bake at 350 for 25 minutes. Makes 15 cupcakes. |
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PEANUT BUTTER TANDYKAKES
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Cream eggs, oil and sugar together; add flour alternately with milk and vanilla. Beat well. Pour into grease 9 x 13 pan or jelly roll pan. Bake at 325 for 25 minutes. Remove from oven. While still hot, spread peanut butter on cake. Cool in refrigerator. Melt chocolate with 1 teaspoon oil; spread over peanut butter and refrigerate 1 minute. When cool, cut in squares. |
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JEWISH APPLE CAKE
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(Melt-in-you-mouth-cake) Grease and flour 2 loaf pans or 1 tube pan. Mix first 7 ingredients together; beat well. In separate bowl, mix apples, 5 tablespoons sugar and cinnamon. Pour half of batter in pan; put all of apple mixture on batter. Put remaining batter on top of apples, working gently to cover all the apples. Bake at 350 for 1 1/2 hours for tube pan and 1 hour for loaf pan. |
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HAWAIIAN PINEAPPLE TART
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Filling: Mix flour, 1/2 cup confectioners sugar and cornstarch together. Add butter and vanilla. (I use a pastry blender to mix this dough). Blend until soft dough forms. Shape into 1-inch balls. Put into 36 mini-muffin cups, pressing down bottom and up sides. Spoon 1 tsp. pineapple preserves into each cup. Mix sugar and egg together; add coconut and mix. Put 2 teaspoon of coconut mixture over top of tarts. Bake 350 for 20 - 30 minutes or until crusts are very light golden brown. Cool 20 minutes. Sprinkle with confectioners sugar. Be creative here. To use a regular size muffin pan, double the amount you put in each cup. Or put everything in an 8 or 9-inch square pan, in the order given. Again, bake until crust is light brown. |
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CINDERELLA CRISPS
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( Easy, easy easy!) Using 2 forks, roll bread strips in sweetened milk, coating all sides; then roll in coconut. Place on well greased baking sheet and bake at 375 for 8 - 10 minutes. Remove at once from baking sheet; cool. Makes about 24. |
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| WHOOPIE PIES |
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(A family favorite for 40 years) Beat oil and brown sugar together until smooth; add eggs and vanilla and beat well. Mix in dry ingredients alternately with milk; mix well. Refrigerate for 1/2 hour. Drop on greased baking sheet from teaspoon. Bake at 350 about 12 to 15 minutes, until they spring back when touched. Filling Cook flour and milk together until thick, stirring constantly to keep out lumps. Set aside to cool. When it is cool add the rest of ingredients. Beat slowing until everything is mixed in, wiping down sides of bowl occasionally. Then beat on high until very white and thick – about 10 minutes. Spread between cookies, bottoms together. Note: these are good individually wrapped in plastic and frozen. They can be eaten right out of the freezer and do not need to be thawed! |
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COOKIE BRITTLE
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(Great for lunches and snacks) Preheat oven to 375. Combine butter, vanilla and salt in bowl and mix well; gradually beat in sugar. Add flour and chocolate chips; mix well. Press evenly into ungreased 15 x 10 pan. Sprinkle nuts over top, if desired (I don’t do this). Bake at 375 for 25 minutes. Cool, then break in irregular pieces and drain on paper towel. |
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SNICKERDOODLES
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Beat shortening, sugar and eggs together until well mixed. Sift dry ingredients and to eggs and sugar and beat well. Mix together 2 tablespoons sugar and 2 teaspoons cinnamon. Roll batter into balls the size of a small walnut and then into cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake until light browned, but still soft Bake at 400 for 8 to 10 minutes. (These cookies puff up at first, then flatten out). Makes about 5 dozen. |
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MINI CHIP BUTTER CRISP
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(Melt-in-your-mouth!) Cream together butter, confectioners sugar and vanilla. Add flour and salt and blend well; stir in mini chips. Roll into small balls and flatten with a glass dipped in flour. Bake at 325 for 10 - 11 minutes. |
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| POTATO CHIP COOKIES |
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(Chips never tasted so good!) Cream butter and sugar; add vanilla, then flour and crushed chips. Mix well. Drop by teaspoons on ungreased cookie sheet. Bake at 350 for about 12 to 15 minutes or just until bottoms are slightly brown. |
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JUST DELICIOUS COOKIES
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(Lots of ingredients, lots of lip smackin’) 1 c. sugar 1 c. brown sugar 1 c. butter 1 c. vegetable oil 2 eggs 1 tsp. vanilla 3 ? c. flour 1 tsp. baking soda 1 tsp. cream tartar 1 tsp. salt 1 c. oatmeal 1 c. coconut 1 c. chopped nuts 3 c. rice krispies Cream both sugars, butter, oil, eggs and vanilla. In separate bowl, mix flour, baking soda, cream of tartar and salt together; add to creamed mixture and beat well. Stir or fold in remaining ingredients. Shape into balls and flatten with a glass dipped in sugar. Bake at 350 for 10 - 12 minutes. Makes 100 cookies. |
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Orange Marmalade Cake
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 (Wonderful for Easter or any special occasion) A little extra work, but well worth the effort! 1 c. butter, softened 3 1/4 c. flour 1 tbls. baking powder 1 tsp. salt 2 2/3 c. sugar 5 large eggs (I used egg beaters) 4 egg yolks 2/3 c. vegetable oil 2 tsp. vanilla 1 c. buttermilk Preheat oven to 350. Grease and flour 3 9-inch round cake pans; then line them with either waxed paper or parchment paper. Grease and flour that also and shake out any excess flour. Beat butter until light in color, about 4 minutes. The gradually add sugar and beat until light and fluffy, another 4 minutes. Add eggs and yolks, one at a time, beating well after each addition. Beat for 2 minutes. Sift the dry ingredients together. Add alternately with the buttermilk. When all is added, add vanilla and beat gently for 2 more minutes. Pour batter into prepared pans. Rap pans on counter to get out any air pockets. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Let cakes cool in the pans for 20 minutes. Orange syrup: Filling: Frosting:
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| Fudge Truffle Cheesecake | back to top | |||
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1 1/2 c. vanilla wafer crumbs 1/2 c. confectioners sugar 1/3 c. unsweetened cocoa 1/3 c. margarine, softened 2 c. chocolate chips 3 8-oz. pkgs. low fat cream cheese 1 can sweetened low fat condensed milk 4 eggs (I use eggbeaters) 2 tsps. vanilla Preheat oven to 325. Mix together, vanilla wafer crumbs, confectioners sugar, cocoa and margarine. Press into 9-inch springform pan. Melt chocolate chips. In large bowl, beat cream chesse until fluffly. Gradually beat in condensed milk until smooth. Add melted chocolate, eggs and vanilla. Beat until thoroughly blended. Pour onto crumb crust. Bake at 325 for 55 minutes. Then turn off oven and let cake in oven another hour to finish baking. Remove from oven and cool completely in pan. This is ultra chocolate! A small piece is all you can eat. So this cake serves 15-20. Can be served with a small dollop of whipped cream, if desired.
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| Upside-Down Peach Cake |
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 In a 9-inch square pan, melt 1/3 cup butter. Sprinkle 1/2 cup brown sugar over butter. Arrange well-drained peach halves, cut side up, on the butter- sugar (takes 9 halves). If you want, you can put pecan halves between peaches.Batter 1 1/2 c. flour 1 c. sugar 2 tsp. baking powder 1/2 tsp salt 1/3 c. shortening 2/3 c. milk 1 tsp. vanilla 1 egg Mix dry ingredients together. Add shortening, milk and vanilla and mix well; add egg and mix again. Pour over peaches in pan. Bake at 350 for 40-50 minutes or until cake tests done. Remove from oven; immediately turn pan upside down on serving plate. (Check ahead of time that you have one large enough or the juice will run over). Leave the pan over the cake a few minutes so the brown sugar can rundown over the cake
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Gingerbread Butterscotch Dessert
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(Great for late summer and fall) 9" square (2-3 cups) gingerbread, broken in small pieces Mix together: 4 pkgs. instant butterscotch pudding 1 16-oz. can pumpkin 3-4 cups milk 1 tsp. cinnamon Mix in 3 cups milk–if it seems too thick, I add more milk–usually 1/2 cup or more. 12 oz. container cool whip In large bowl, put a layer of half of broken gingerbread pieces, half of pumpkin-butterscotch mixture and half of cool whip. Repeat layers, ending with cool whip on top. This looks fabulous in a clear glass bowl so you can see the layers.  |
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Lemon Sponge Pie
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Cream butter and sugar; add egg yolks, lemon juice and rind; mix thoroughly. Add flour and milk; fold in stiffly beaten egg whites. Pour into a 10-inch unbaked pie shell. Bake at 350 for 45 minutes or until pie tests done. |
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Peanut Butter Pie
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Mix first 5 ingredients together thoroughly; fold in cool whip. Pour into crumb crust and freeze until ready to serve. |
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Pineapple Bar Cake
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Sift dry ingredients together. Beat butter and sugar together; add eggs and beat well. Add to dry ingredients and beat again. Fold in pineapple and nuts. Pour into greased and floured 9 x 13 pan. Ban at 350 about 30-40 minutes or until cake tests done. Cool completely and dust with powdered sugar. |
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Shoo Fly Cake
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 5 c. flour2 1/2 c. sugar 2 1/2 sticks margarine 2 c. warm water 1 tsp. baking soda 1 c. molasses Mix flour, sugar and margarine together to make crumbs. Reserve 3 cups. Mix together the water, baking soda and molasses. Add the wet ingredients to the remainder of crumbs. Pour into a 9 x 13 pan which has been greased and floured. Put reserved crumbs on top. Bake at 350 for 45 minutes. |
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Frosted Pumpkin Squares
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Mix sugar, eggs, pumpkin and oil together. Sift together dry ingredients and add to pumpkin mixture, beating well; add coconut and beat again. Bake at 325 for 30-45 minutes in a greased and floured 9 x 13 pan. Frost with cream cheese frosting. Frosting: Beat together and spread on cake. 1 (8 oz.) pkg. cream cheese, 1 stick butter or margarine, 2 tsp. vanilla and 3 1/2 c. sifted confectioners sugar. |
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BLUEBERRY-LEMON TRIFLE
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(a picture to see!)
4 c. blueberries (fresh) |
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STRAWBERRY SHORT CAKE
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| (This dessert is magical!)
1 c. miniature marshmallows Generously grease bottom of 9 x 13 pan. Sprinkle marshmallows evenly to cover bottom of pan. Thoroughly combine thawed strawberries and jello; set aside. Beat sugar and shortening together; add eggs , milk and vanilla and mix well. Add dry ingredients and blend thoroughly. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 for 45-50 minutes. Serve warm or cool with whipped topping. (The magic of this cake is this: As the cake bakes, the strawberries sink to the bottom, the marshmallow rise to glaze the top, and the cake in the middle stays white!)
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FUNKY FRITOS
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(Great for kids and grandkids!)
10 1/2 oz. corn chips (Fritos) Put corn chips in a greased 10 x 15 pan. In saucepan, bring sugar and corn syrup to boil over medium heat. Remove from heat and stir in peanut butter until smooth. Pour this over the chips and cover evenly. Put the candy bars in a single layer over the hot mixture and wait a few minutes until the heat melts them; then smooth the chocolate over to form a thin layer. Allow to cool and then break into pieces. Makes 3 dozen pieces. Mmmmm . . . Good! |
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ROCKY ROAD FREEZE
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1 can sweetened condensed milk 1/2 c. chocolate syrup 2 c. heavy cream 1 c. miniature marshmallows 1/2 of 6 oz. pkg. chocolate chips (1/2 c.), chopped 1/2 c. salted peanuts, chopped In small bowl, mix condensed milk and chocolate syrup; set aside. In large bowl, beat heavy cream until stiff peaks form. Fold chocolate mixture, marshmallows and remaining ingredients into whipped cream until blended. Cover; freeze 5 hours or until firm. To serve, remove mixture from freezer and let stand at room temperature 10 minutes for easier scooping. Makes 1.2 quarts or about 8 servings. |
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YELLOW ANGEL FOOD CAKE
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| (Fabulous!)
10 eggs, separated Add cream of tartar to egg whites and beat until stiff. In separate bowl, beat eggs yolks til thick and lemon colored, about 5 minutes. Add cold water to beaten yolks and mix well. Add sugar, sifted flour and baking powder to mixture; beat. Fold whites into batter. Do not beat. Bake in ungreased tube pan at 350 for 1 hour. (This is delicious served with cut-up strawberries.)
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ZUCCHINI FUDGE CAKE
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(Very rich and fudgy!)
4 large eggs
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PUMPKIN ICE CREAM PIE
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| (Great for a summer treat or Thanksgiving!) 1/2 gal. vanilla ice cream 1 c. canned pumpkin 1/2 c. brown sugar 1/2 tsp. ginger 1/4 tsp. cinnamon 1/4 tsp. nutmeg 9-inch graham cracker crust Place ice cream in large bowl; cut up and allow to soften. In separate bowl, mix pumpkin, brown sugar, and spices using an electric mixer. Add to the softened ice cream and mix well. Spoon into graham cracker crust. Freeze until firm. Garnish with whipped cream, if desired. Serves 8.
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CARAMEL PIE
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(Easy, easy easy!)
9-inch graham cracker crust Mix cream cheese and milk together; fold in cool whip. Spread 1/2 of mixture in pie crust. Drizzle half of caramel topping over that. Sprinkle 1/2 of pecans and coconut over caramel. Repeat layers. Chill or freeze. |
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(A kids and hubby favorite)
(You’ll want a grass skirt when you serve this!)
(An old favorite)
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Grease and flour 9 x 13 pan or 4 (9") round cake pans. Heat oven to 350. Beat eggs until fluffy. Gradually add sugar, beating until thick and lemon colored. Beat in vanilla and butter. Sift dry ingredients together. Sift half of flour mixture over egg mixture; mix well. Add buttermilk; stir in remaining dry ingredients. Fold in zucchini and nuts. Bake about 25-30 minutes for round pans or 45 minutes for 9 x 13 pan, or until cake tests done. Cool in pans 10 minutes. Frost with fudge or chocolate frosting.
