Desserts I of V
  • Recipe Index or More Dessert Recipes II, III, IV or V





    Lemon Cake-Top Pudding

    2 T. flour
    c. sugar
    1 T. butter
    2 eggs, separated
    c. lemon juice
    1 c. milk

    Cream together flour, sugar and butter. Add beaten egg yolks, lemon juice and milk and blend well. Beat egg whites until stiff but not dry and fold into mixture. Turn batter into 4 to 6 custard cups which have been lightly buttered. Set cups in a pan of hot water and bake at 375F 35 to 40 minutes. A cake top will form with a layer of custard below.

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    Good Sugar Cookies

    cup shortening (part of that butter or margarine, softened)
    1 cup sugar
    2 eggs
    1 teaspoon vanilla or teaspoon lemon extract
    2 cup flour
    1 teaspoon baking powder
    1 teaspoon salt

    Cream shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Mix well. Roll in a ball and cover. Chill 1 hour. Roll dough 1/8 inch thick. Cut into shapes. Place on ungreased cookie sheet. Bake at 400F for 6-8 minutes or until lightly brown Yields: 4 doz. medium size cutters - less with large cutters. For filled cookies: Before baking, put cookies together with 1 teaspoon of favorite fruit filling or chocolate mint wafer. Press edge together with fork.

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    Date Pudding Bars

    1 can date filling
    1 cup chopped dates
    Walnuts, if desired to 1 cup)
    1 egg
    1 14oz can sweetened condensed milk
    1 C biscuit baking mix
    1 teaspoon vanilla extract

    Mix together and place in a 13 x 9 inch baking pan. I sprinkled cinnamon lightly on the top prior to baking, this can be omitted or stirred in to taste. Bake at 350F oven for 30 - 35 minutes, toothpick inserted into the center comes out clean.

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    Orange Almond Cake

    2 large oranges (seedless navels if available)
    6 eggs
    1 cup (375 ml) ground almonds
    tsp (1 ml) salt
    1 cup (250 ml) sugar
    tsp (2 ml) cinnamon
    1 tsp (5 ml) baking powder
    Orange slices for garnish

    Wash the oranges and boil them whole in enough water to cover them completely for 30 minutes. Drain and allow to cool. Cut into quarters and remove any seeds. Process to a fairly fine but still coarse puree in a food processor or electric blender. Beat the eggs in a bowl until thick and add the orange puree, ground almonds, salt, sugar, cinnamon, and baking powder. Mix well and pour into a deep buttered and floured 9 inch (22 cm) cake pan. Bake in a preheated 400F (200C) oven for 45 minutes or longer, until the center of the cake is firm to the touch. Remove the pan to a cooling rack and allow to cool before turning out onto a serving dish. Serve garnished with orange slices or fresh berries. Makes one cake, approximately 8 servings.

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    Pepper Cookies

    lb butter or margarine
    1 cup sugar
    cup cocoa
    4 cups flour
    1 tsp vanilla
    tsp each cinnamon, cloves, and allspice
    1 orange, the juice and grated rind (or cup orange juice)
    1 tsp black pepper
    1 cup cold coffee
    1 cup walnuts, chopped
    1 cup raisins
    1 cup chocolate chips

    Cream together butter and sugar. Mix in remaining ingredients except nuts, raisins, and chocolate chips. Fold these in after dough is well blended. Drop rounded teaspoons onto ungreased cookie sheets, 1 to 2 inches apart. Bake at 350F for 10 to 12 minutes. After they're cool, glaze tops with the following:

    1 cup of powdered sugar, a drop of vanilla, and enough milk and food coloring, added a teaspoon at a time, to make a smooth glaze. I like red and green for Christmas. Dip the tops of cookies into glaze, or drizzle it on.

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    Pumpkin Pie Bars

    1 18 oz. box yellow cake mix
    cup butter or margarine,melted
    4 eggs
    1 30 oz. can solid pack pumpkin (3 cups)
    1 cup sugar, divided
    cup firmly packed light brown sugar
    2/3 cup evaporated milk
    1 tsp. cinnamon
    cup chopped walnuts
    cup butter or margarine softened

    Preheat oven to 350F. Grease & flour 13 x 9 pan. Remove 1 cup of the cake mix; reserve In small bowl, stir together remaining cake mix, melted butter and 1 beaten egg. Press into prepared pan. In large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, cup of the sugar, brown sugar, evaporated milk & cinnamon. Pour over cake mixture in pan. To the 1 cup reserved cake mix, add remaining cup sugar, walnuts & softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 - 60 minutes Serve warm or cool prep: 15 min. total time: 1 hr. 40 min. 20 servings

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    Pumpkin Logs

    Preheat oven to 350F
    3 eggs
    1 cup sugar
    cup flour
    2/3 cup canned pumpkin
    1 tsp. baking soda
    tsp. cinnamon

    Mix.
    Take a cookie sheet and put wax paper on it. Spray wax paper with PAM or grease. Pour mix onto cookie sheet and bake at 350F for 17-20 minutes. Take a towel and spread it out on the table. Sprinkle towel with 10x sugar. Take hot cake and flip onto towel. Sprinkle with 10x and roll cake up into towel. Cool.

    While cake is cooling:

    1 - 8 oz package of cream cheese
    1 cup 10x sugar
    1 tsp. van.
    2 tsp. of butter

    Mix until smooth and creamy. Take cooled cake and unroll it, spread creme cheese mix on it and reroll it. Wrap in plastic wrap. Ready to give as gifts, refrigerate or freeze.

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    Eggnog Pound Cake

    2 T butter
    cup sliced almonds
    1 yellow cake mix
    1/8 tsp ground nutmeg
    2 large eggs
    1 cup commercial eggnog
    cup melted butter
    2 Tbsp rum or tsp rum flavoring

    Generously butter a 10-inch fluted tube or Bundt pan, using 2 Tbsp butter. Press almonds on sides and bottom of pan; set aside.

    In a large bowl combine dry cake mix, nutmeg, eggs, eggnog, the cup melted butter, and rum. Beat on medium speed until smooth and creamy... about 4 minutes.

    Pour batter into prepared pan. Bake in a 350F oven about 45 to 55 minutes. let cool in pan on a rack for 10 minutes, then invert cake onto a rack and let cool completely. Makes 10-12 servings.

    I dust this with confectioners sugar, and serve with strawberries!

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    Chocolate Zucchini Cake

    2 cups finely chopped zucchini
    cup spectrum spread [can use margarine]
    cup vegetable oil
    1 cup sugar
    2 egg replacers [can use regular eggs]
    1 tsp Vanilla
    Cup Soy Milk [can use regular milk]
    1 tsp Lemon Juice
    2 Cups Flour
    6 Tablespoons vegan cocoa [can use regular]
    tsp baking powder
    1 tsp cinnamon
    1 cup dairy free chocolate chips [can use regular]
    brown sugar

    Preheat oven to 325F. Grease and flour 9x13 pan. Cream margarine, oil and sugar together. Add egg replacers, vanilla, soy milk and lemon juice. Beat well. Add dry ingredients, mix well. Add zucchini, mix well, pour into pan. Sprinkle top of cake with chocolate chips and brown sugar.Bake 40 to 45 minutes,til wooden toothpick comes out clean.No frosting is needed.

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    Sinfully Delicious Peanut Butter Pie

    8 oz. package cream cheese
    8 oz. package of whip cream
    box of powdered sugar
    5-6 tbls. of creamy or chunky peanut butter
    1 grahm cracker pie crust
    -1 cup crushed butterfingers or peanut butter cups

    Mix first four ingredients together until creamy, pour into pie crust and cover the entire top surface with crushed candy. Chill for 4-5 hours.

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    Caramel-Pecan Black Bottom Pie

    Two new flavors enhance a classic.

    Crust
    1 1/3 cups sifted all purpose flour
    3 tablespoons sugar
    teaspoon salt
    7 tablespoons cold unsalted butter, cut into -inch pieces
    2 tablespoons ice water
    1 large egg yolk
    teaspoon vanilla extract

    Filling
    2 tablespoons brandy
    teaspoon vanilla extract
    1 teaspoon unflavored gelatin
    5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    cup sugar
    3 tablespoons cornstarch
    teaspoons cornstarch
    2 cup half and half
    4 large egg yolks

    Topping
    2/3 cup sugar
    1/3 cup water
    cup plus 1 tablespoon whipping cream
    cup ( stick) unsalted butter
    1 cup toasted pecans, chopped

    For crust:
    Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)

    Position rack in center of oven and preheat to 350F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.

    For filling:
    Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.

    For topping:
    Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.

    Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) 8 servings

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    Three-Nut Pie With Cranberries

    Tart cranberries provide delicious contrast to the rich nut filling.

    1 Buttermilk Pie Crust Dough disk (see below)
    cup coarsely chopped walnuts
    cup coarsely chopped pecans
    cup sliced almonds
    cup firmly packed dark brown sugar
    cup light corn syrup
    cup plus 2 tablespoons ( stick) unsalted butter, melted, room temperature
    3 large eggs
    2 tablespoons unsulfured (light) molasses
    1 teaspoon vanilla extract
    teaspoon salt
    1 cups cranberries (about 6 ounces)

    Preheat oven to 400F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving -inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Freeze crust until firm, about 15 minutes.

    Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.

    Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.

    Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filling into prepared crust. Bake until center of filling is set, about 45 minutes. Cool pie completely. 8 servings
    Buttermilk Pie Crust Dough
    2 cups unbleached all purpose flour
    2 tablespoons sugar
    1 teaspoon salt
    cup (1 stick) chilled unsalted butter, diced
    cup chilled solid vegetable shortening
    cup plus 2 tablespoons buttermilk

    Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.) Makes enough for 2 crusts.

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    Ugat Dvash (Honey Cake)

    1 tsp (5 ml) plus cup (60 ml) vegetable oil
    2+ cups (550 ml) all-purpose flour
    cup (60 ml) seedless raisins
    cup (60 ml) chopped candied orange peel
    3 egg yolks
    cup (180 ml) honey
    1/3 cup (80 ml) sugar
    2 tsp (10 ml) freshly grated lemon peel (yellow part only)
    4 tsp (20 ml) instant coffee dissolved in 1 Tbs (15 ml) hot water
    1 tsp (5 ml) baking powder
    tsp (1 ml) baking soda
    tsp (1 ml) ground cinnamon
    tsp (1 ml) ground allspice
    A pinch ground cloves
    tsp (1 ml) salt
    3 egg whites
    cup (125 ml) sliced blanched almonds

    Coat the bottom and sides of a 9x5x3 inch (25x12x8 cm) loaf pan with 1 teaspoon (5 ml) of the vegetable oil. Sprinkle the pan with 2 tablespoons of the flour, tilting and tapping the pan to cover the bottom and sides. Remove the excess flour by inverting the pan and rapping the bottom sharply. Combine the raisins and orange peel in a small bowl and combine with 2 tablespoons (30 ml) of the flour, mixing thoroughly. Set aside. In a large bowl beat the egg yolks until frothy. Add the remaining oil, honey, sugar, lemon peel, dissolved coffee, and stir to combine. Combine the remaining 2 cups (500 ml) flour, baking powder, baking soda, cinnamon, allspice, cloves, and salt and sift them into the egg yolk mixture about cup at a time, beating well after each addition. Stir in the raisins and orange peel. In a separate bowl, using clean beaters or whisk, beat the egg whites until they for stiff peaks. Fold the egg whites gently into the batter. Pour the batter into the loaf pan, spreading it out evenly. Decorate the top with the sliced almonds, forming daisy shapes in the center, reserving enough almonds to make a stripe at each end. Bake in the middle of a preheated 325F (160C) oven for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then run the blade of a knife around the edges and turn the cake out onto a rack to cool completely. This cake is traditionally served with unsalted butter. Makes one 9 inch (25 cm) loaf.

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    Mom's Pineapple Cake

    1 C sugar
    1 tsp baking soda
    1 #2 Can crushed pineapple, undrained
    2 C flour
    2 slightly beaten eggs

    Mix together sugar, flour, and soda. Add eggs and pineapple. Bake at 350F for 30 minutes.
    Icing:
    1 stick margarine
    1 C Evaporated milk
    1 small can crushed pineapple
    1 C sugar
    1 small can grated coconut
    1 C pecans

    Boil margarine, sugar and milk for 4 minutes, add pineapple and coconut. Pour over hot cake. Sprinkle 1 cup pecans on top.

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    Black Devil's Food Cake

    2 cups flour
    1 cup sugar
    1 Tbsp baking soda
    2/3 cup oil
    cup cocoa
    tsp. salt
    1 cup buttermilk
    1 cup strong coffee

    Preheat oven 350F. Sift together flour, sugar, cocoa, salt and baking soda. Add oil and buttermilk. Stir until well blended. Bring coffee to a boil and stir gently into the batter. Batter will be soupy. Baked in a greased and floured 9x13 pan 35-40 minutes.
    Minute Fudge Frosting
    3 Tbsp. cocoa
    1 cup sugar
    1/3 cup milk
    cup butter
    tsp. salt
    1 tsp. vanilla

    Mix all ingredients except vanilla. Bring to a boil and simmer one minute. Remove from heat. Add vanilla. Beat until thick.





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    Aunt Carrie's Fruit Cake

    1 pound candied cherries
    1 pound candied pineapple
    1 pound pecan meat
    6 eggs
    pound real butter (softened) *do not use oleo*
    ounce real vanilla extract
    ounce lemon extract
    2 cups self-rising flour
    1 cup sugar

    Grease and flour a large tube pan. Set aside.

    Into a very large bowl cut candied fruit into small pieces, add flour and mix, by hand, separating fruit pieces by using flour to dust each, making sure they are all separated. Add pecan meat and mix again. Set aside

    In a medium size bowl beat sugar and butter together. Add 1 egg at a time until all are well beaten. Add in extracts and blend. Pour over dry mixture and blend with hands to make sure all is moist.

    Drop by handfuls into tube pan, try to distribute it evenly DO NOT PACK down the mixture. (it will settle itself)

    Bake at 350F for 50 to 60 minutes (**when cake is done it will pull away from sides of pan**) Cool and serve. Keeps in a sealed cake container for 1 week. Can be frozen for later use, defrost at room temperature. Can also be cooked in several different size pans for gifts.

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    Clark Bar Cookies (No Bake)

    1 cup butter or margarine
    1 pound jar of crunchy peanut butter
    1 pound box of graham crackers crushed
    bar paraffin (canning or cooking wax)
    12 oz. package chocolate chips

    Bring butter to room temperature, mix butter, powdered sugar, peanut butter and graham crackers with a spoon, (hands work the best) mixture will be stiff. Make into bite size balls and let sit for 30 minutes on wax paper. Place paraffin and 12 oz package of chocolate chips in a double broiler. In the bottom of the double broiler fill about way with water. Heat until wax and chips are melted. Remove from heat. Dip balls in chocolate mixture. Place on waxed paper lined cookie sheets. Let cool in the refrigerator or freezer. When cookies are cooled place in a plastic container and keep in the refrigerator of freezer. These will last a long time in the freezer unless you are like me and like them frozen (YUMMY!) Your family and friends will make them disappear in know time if you tell them you made some.

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    Hazelnut Cookies

    1 lbs (550 g) of hazelnut meats
    1 cup (250 ml) egg whites (about 10 eggs)
    1 tsp (5 ml) Cream of Tartar
    2 tsp (10 ml) Vanilla
    2 cups (500 ml) powdered sugar

    1. Prepare meringue by whipping the egg whites in a large 3 qt. (3 L) stainless steel mixing bowl. (Be sure it is very clean and cool.) Add the egg whites, Cream of Tartar, Vanilla, and powdered sugar. Whip until the meringue peaks.

    2. Set aside 48 nuts for garnish.

    3. Grind the remainder of the nuts in a hand-cranked grinder (one that is made for nuts). Otherwise use a food processor. Add only a small amount of nuts at a time, so the grinds are consistent. They should be a little larger than the size of grated Parmesan.

    4. In another mixing bowl, fold 4-5 cups (1-1.25 L) of the meringue into the grated nuts. The consistency should be similar to a play-dough. It holds together very nicely, and is pliable.

    5. Make into 1 inch (3 cm) balls, and place 1 inch (2.5 cm) apart on a greased cookie sheet. Place remaining meringue in a pastry bag or a 1 qt. (1 L) Zip-lock bag with one of the corners snipped off.

    6. Dip your finger in water and make a dimple in each cookie. Top each with a dab of meringue squeezed through the corner hole in the Zip-lock bag, and place a hazelnut on top.

    7. Bake in a 325F oven for 20 to 25 minutes, until the meringue just starts to brown slightly. You should get from 20 to 25 cookies.

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    German Esses ("S"-shaped cookies)

    Preheat oven to 350F (180C)

    lb (350 g) butter
    lb (350 g) sugar
    1+ lb (575 g) flour
    9 yolks of eggs, beaten
    Grated rind of 1 lemon

    1.Cream the butter and sugar together well.

    2. Add beaten eggs and lemon rind, mix well together.

    3. Add flour and mix till smooth.

    4. Chill the dough for one hour.

    5. Roll it out on a lightly floured bread board and make into "S" shapes by pinching off a piece of dough, rolling it quickly between your hands, and shaping it on a cookie sheet; continue till all dough is made up.

    6. These are best when put in a cool place overnight and baked the next day, but chilling them in the freezer for a while should work.

    7. Bake in moderate oven for just a few minutes, until they are baked but only slightly browned.

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    Springerle (cookies)

    4 cups (1 L) flour
    3 cups (750 ml) white sugar
    5 eggs
    1 tsp (5 ml) baking powder
    1 tsp (5 ml) salt
    2 Tbs (30 ml) Anise seed

    1. Whip the eggs until they are light and fluffy, either with an electric mixer or by hand, in a large mixing bowl. Use your favorite mixing bowl, one that's large enough to really mix ingredients in, so you can "get into it" without feeling that food will fly out the sides.

    2. Mix in all the dry ingredients (except the Anise seed) one cup at a time, until the dough is sticky and shiny-looking. The dough looks very pretty, almost like wood that has been well sanded and varnished.

    3. Put the dough, still in the mixing bowl, in the refrigerator and chill thoroughly for at least 2 hours.

    4. Sprinkle a little flour on the bread-board, take a piece of dough about the size of a tennis ball, and shape it into a rectangle about 2" by 3" (5 x 8 cm) and 1" (2.5 cm) thick.

    5. Either roll out with a design-carved Springerle rolling pin, or press into shape with a similarly carved wooden mold. Spray the rolling pin or mold with a non-stick spray. (I prefer the mold. My grandma preferred the rolling pin.)

    6. Rolling or pressing the dough, squash it down to about inch (1 cm) thick. When you lift up the mold or rolling pin, the dough will have nice-looking imprints.

    7. Cut the cookies apart and place them on a cookie sheet that has been buttered or sprayed with non-stick spray and sprinkled with some Anise seeds. Set the cookies an inch (2 cm) apart.

    8.The leftover scraps of dough can be reworked nicely a couple of times, as long as you don't get too much flour in the dough.

    9.Now find a cool place to let the cookies sit and dry. Cover them with a dish towel, and let them sit for 24 hours but not too much longer. What you are aiming for is to dry them enough to keep the imprint distinct, but not so dry that the surface cracks. The towel helps to keep this from happening.

    10.Pre-heat the oven to 300F (150C) and bake for about 30 minutes, or until the surface of the cookie shows just a hint of brown.

    11. Cool, and store in an airtight container.

    *Suggestion: Before baking the entire batch, try baking one cookie just to see whether the imprint stays visible after baking. If not, let the unbaked Springerle dry a little longer before baking.

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    Peanut Butter Autumn Spotlight

    1 pkg. Pillsbury Plus yellow cake mix
    c peanut butter
    c margarine
    c water
    2 eggs
    1 c Reese's peanut butter pieces

    Combine cake mix, peanut butter, margarine, water, and eggs. Stir until well blended. Fold in candy pieces. Drop by teaspoon on ungreased cookie sheet. Bake at 350F for 8 to 12 minutes. Makes 3 dozen

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    Dixie Peanut Brittle

    2 cups granulated sugar
    1 cup light corn syrup
    cup water
    teaspoon salt
    2 tablespoons butter
    3 cups raw peanuts skin on
    2 teaspoon baking soda

    In heavy sauce pan heat sugar, syrup, water and salt to a rolling boil. Add peanuts Reduce heat to medium and stir constantly Cook until syrup spins a thread (293F). Add butter then baking soda Beat rapidly and pour on a buttered surface spreading to inch thickness... when cool break into pieces enjoy

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    Braune Lebkuchen (Brown Christmas Cookies)

    3 lbs (1350 g) Flour (about 6 cups, 1.5 L)
    1 lb (450 g) sugar (about 2 cups, 500 ml)
    1+ lb (675 g) molasses (about 3 cups, 750 ml)
    5 oz (140 g) Butter
    5 oz (140 g) Lard or shortening
    2 oz (60 g) candied orange peel
    oz (7 g) baking powder
    1 cup (250 ml) rose water (or 1 cup water)
    oz (15 g) Cloves
    oz (15 g) Cinnamon
    1 grated lemon rind
    1 cup (250 ml) almonds, blanched and split in halves

    It is better to take again as much butter and lard. Cook molasses and sugar for a little. Let cool. Stir everything else in. Then add flour. Leave dough stand for three weeks. Roll out fairly thin, cut into rectangles 1and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife. Brush with beaten egg to make them glossy, decorate each with slice of almond, and bake for about 10 minutes. This recipe makes lots of cookies, but they keep well if kept in a tightly covered tin or in the Freezer.

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    Jack Daniels Brownies

    cup sifted flour
    tsp baking soda
    tsp salt
    cup sugar
    1/3 cup shortening
    2 Tbls water
    1 pkg. chocolate chips (6 oz.)
    1 tsp. vanilla
    2 eggs
    1 cup chopped nuts
    1/3 cup Jack Daniels Whiskey or a little more or less (personally I use twice as much)

    Sift flour, baking soda, and salt together, set aside. Combine sugar, shortening, and water and cook over low heat to boiling point. Add chocolate chips and vanilla. Stir until smooth. Add eggs, one at a time, beating well. Add flour mixture and nuts. Stir well. Pour into greased 9 inch pan. Bake for 30 minutes (350F). Sprinkle with Jack Daniels. (and if you happen to burn the edges a little....pour a little extra whiskey on them....nobody will even notice) Cool. Frost with white frosting or chocolate glaze if desired. (I prefer to just frost with the chocolate)
    White Frosting
    cup butter
    1 tsp. vanilla
    2 cups powdered sugar

    Combine butter and vanilla. Beat until creamy then slowly add sugar. Beat until smooth. Spread on cooled brownies.
    Chocolate Glaze
    1 pkg. chocolate chips (6 oz)
    1 T butter

    Melt chocolate chips and butter on top of double boiler over hot (not boiling) water. Spread over white frosting. Chill until firm.

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    Apple Crisp

    3 to 4 medium apples
    cup quick oats
    cup brown sugar
    cup flour
    1 teaspoon cinnamon
    cup butter

    Cut and peel apples, put into square baking dish. Mix dry ingredients, cut butter into mixture. Pour over apples. Bake in a 350F oven for 35 to 40 minutes and serve warm with ice cream. Hint - if you double this recipe it fills a cake pan and you can have seconds.

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    Kahlua Cake

    1 box fudge cake mix, pudding in the mix type
    1 small box chocolate pudding
    2-2 cups chocolate chips
    1 pint sour cream
    4 eggs
    cup Kahlua
    cup vegetable oil

    Mix all together in order given `til well mixed. Pour into greased Bundt pan. Bake at 350F for 50-60 min. Best if slightly underdone.

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    Cranberry Sauce Sour Cream Brulee

    2 cups (500 ml) cranberry relish, or other fresh or frozen (and thawed) fruit
    1 cup (250 ml) sour cream
    cup (125 ml) brown sugar

    Place the cranberry relish or other fruit in the bottom of a shallow baking dish, or in 4 individual ramekins. Spread the sour cream on top, and sprinkle the brown sugar over the sour cream. Place about 3 inches (8 cm) below a preheated broiler for about 1 to 2 minutes, until the sugar has caramelized. Serves 4.

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    Mud Pie

    1 pkg. Oreo's, crushed (save c. for topping)
    c. melted butter, add to oreo's & put in 9"x13" pan
    Place in freezer while making 2nd layer
    Melt together:
    c. butter
    2 oz. unsweetened chocolate
    Add 3 beaten egg yolks
    2 c. powdered sugar
    Fold in 3 beaten egg whites
    Add cup chopped nuts & 1 teas. vanilla
    Pour over crust
    Put on gallon any flavor ice cream
    Top with the rest of the crushed oreo's & freeze until ready to serve.

    In the recipe it says vanilla or peppermint ice cream, but you can use any ice cream.

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    Peanut Butter Spiders

    2 tbsp Peanut butter
    2 tbsp Powdered sugar
    2 tbsp Graham cracker crumbs
    2 tbsp Coconut
    8 Licorice
    8 Raisins

    Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball is the head and the larger one the abdomen. Add 8 licorice legs and 8 raisin eyes. Yield: 1 scary spider!

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    Fruit Pizza

    One box of instant yellow cake mix
    1 package of 8oz cream cheese
    1 container of cool whip
    fruit, any, cocktail from a can or fresh

    Follow the directions on the cake box, but don't add the eggs or the oil. It should be a cookie dough texture. Press into a cookie sheet. heat in the oven according to the dir. on the box. Let totally cool. Mix cream cheese thoroughly with cool whip and spread on cake top with fruit and refrigerate until you eat it

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    Pumpkin Pie Cake

    1 large can pumpkin pie mix, this has the sugar and spices already in it
    4 eggs
    12 oz. can evaporated milk
    1 yellow cake mix
    1 c. butter or margarine
    1 c. nuts

    Mix pumpkin pie mix, eggs & milk together and pour in a 9 X 13 inch pan. Melt butter and mix with yellow cake mix until crumbly. Put on top of pumpkin pie mix in pan, sprinkle with nuts. Bake at 350F for 1 hour.

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    Blueberry Pineapple Cream

    4 cups corn flakes, crushed to 1 cup
    6 Tbs sugar
    1 can pineapple, Crushed, drained, reserve liquid
    3 cups Cool Whip
    6 Tbs margarine
    30 ea marshmallows, large
    2 ea cream cheese, 8 oz softened
    1 can Blueberry Pie Mix, 21 oz

    Preheat oven to 300F. Toast corn flakes crumbs in 9 x 13 x 2-inch baking pan 8 to 10 minutes. Combine margarine & sugar. Pour over cereal. Stir until evenly coated. Reserve 3 Tablespoons for topping. Press remaining mixture into bottom of baking pan. Refrigerate 30 minutes. In medium saucepan stir marshmallows & reserved pineapple liquid over low heat until melted. Remove from heat. Beat in cream cheese with electric mixer until smooth. Fold in pineapple & whipped topping. Pour half of cream cheese mixture over base. Spoon blueberry pie filling over top. Gently spread pie filling to make it even. Freeze 2 hours. Refrigerate remaining cheese mixture. After 2 hours, spread remaining cheese mixture over blueberries. Sprinkle on reserved crumbs. Refrigerate 2 hours.

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    Chocolate Egg-Less Cake

    1 teaspoon Vanilla
    1 teaspoon Vinegar
    1 teaspoon Baking Soda
    1 teaspoon Baking Powder
    cup of Vegetable Oil
    2 cups of flour
    1 cup packed brown sugar
    cup of cocoa
    1 cup of water
    One package chocolate chips

    Adding the chocolate chips last, mix all the dry ingredients first, then slowly add the wet. This can be a cupcake mix, a large (13x9x2) or a small plump cake. Bake at 375F for at least 35 minutes, (less for cupcakes!!) then check 10 minutes afterward until toothpick comes out dry. Dust on Powdered Sugar for a simple topping to this sweet treat!

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    Mango Sorbet

    2 cups (500 ml) fresh mango flesh
    1 cup (250 ml) banana, peeled and cut into chunks
    1 cup (250 ml) pineapple, fresh or canned
    1 Tbs (15 ml) fresh lemon or lime juice
    tsp (1 ml) freshly ground black pepper

    Freeze the fruits, reserving some for garnish. Process the frozen fruits, lemon or lime juice, and black pepper in a food processor to a sorbet (sherbet) consistency. Serve in bowls or wine glasses, garnishing with the reserved fruit. Serves 6.

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    Lemon Jello Cake

    1 Box Duncan Hines Moist Cake Mix
    4 eggs
    cup oil
    tsp. Lemon Extract
    1 small box of lemon jello
    1 cup hot water

    Mix jello and the hot water together until it dissolves. Set aside to cool. Mix all of the ingredients together in a large bowl. Then add the cool jello mixture. Grease/flour a Bundt pan and Bake at 325F for 45-50 minutes

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    Grandma Puccio's Ice Box Cake

    1 box of pudding
    1 box of graham crackers
    4 bananas - sliced thinly
    1 bottle of whip cream
    Other ingredients to make pudding - read pudding box

    1. Prepare pudding as directed by pudding box - do not refrigerate- should be in liquid form
    2. Use a lasagna pan, and place a layer of graham crackers
    3. Spread a layer of pudding on the graham crackers
    4. Spread some bananas on pudding
    5. Repeat layers to desired amount
    6. Place cake in refrigerator/ ice box for 3-4 hours - my mom and grandmother would place it in the refrigerator for overnight.
    7. When serving cut into squares, and top with whip creme The best part was cleaning the pudding pan :-)


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    Janni's Zucchini Lemon Cookies

    Cookie Ingredients:
    cup Butter
    cup Granulated Sugar
    1 whole Egg
    1 tsp. fresh Lemon Juice
    2 cups All-purpose Flour, sifted
    1 tsp. Baking Powder
    tsp. Salt
    1 cup Zucchini, grated
    1 cup Walnuts, chopped

    Icing Ingredients:
    1 Tbs. fresh Lemon Juice
    1 cup Confectioner's Sugar

    In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice until light and fluffy. Stir in sifted flour, baking powder, and salt until smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet. Bake in a pre-heated 375F oven for 15 to 20 minutes. Meanwhile, prepare icing. Remove from cookie sheet to cool on a wire rack and drizzle lightly with icing while the cookies are still warm. Store in an airtight container for up to a week.

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    Raggedy Ann Pudding

    Angel food cake--box mix works great
    Cool Whip--large tub
    2 flavors of pudding--any kind, I use chocolate and banana

    Make cake as directed on box. Allow to cool. While cake is cooling, mix up pudding packages. When cake is cool, tear it into bite size pieces. Layer in large bowl alternating cake, 1 pudding, Cool Whip, cake, 1 pudding, Cool Whip. Continue to alternate layers with Cool Whip being the last layer. You can decorate the top any way you would like. Since I use chocolate and banana pudding I decorate with chocolate cookie crumbs and fresh bananas. Cover and refrigerate over night.

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    Baked Whole Pumpkin Pie

    A 4 to 6 lb (2 to 3 kg) pumpkin
    6 eggs
    2 cups (500 ml) whipping cream
    cup (125 ml) brown sugar
    2 tsp (10 ml) molasses
    tsp (2 ml) freshly grated nutmeg
    1 tsp (5 ml) cinnamon
    tsp (2 ml) allspice
    tsp (1 ml) powdered ginger
    2 Tbs (30 ml) butter

    Remove the top of the pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern. Mix the remaining ingredients together EXCEPT the butter and pour into the pumpkin. Top with the butter, put the lid of the pumpkin in place, and place in a large baking dish. Bake at 350F (180C) for 1 to 1 hours, until the mixture has set. Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving. Serves 6 to 8.

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    Mom's Apple Crisp

    4 - 5 Granny Smith Apples, prepared with the Apple Peeler/Corer/Slicer. Layer the apple slices in a Stoneware Deep Dish Baker. For the topping combine: 8 graham cracker squares finely chopped with the Food Chopper, cup flour, cup rolled oats, cup packed brown sugar, 1 tsp. cinnamon, tsp. nutmeg, and 1/3 to c. butter or margarine melted in the 1 Qt. Micro Cooker. Sprinkle the topping evenly over the apples and microwave on High for 12 minutes. (If you do not have a turntable, turn dish halfway after 6 minutes.) Serve with a scoop of vanilla ice cream. *May also be baked in a conventional oven at 350F for 30 minutes.

    Tip: A nice holiday variation is to add a can of the whole berry cranberry sauce and 1/3 cup brown sugar to the apples before sprinkling on the topping. (omit nutmeg)

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    Banana Pudding

    3 pkgs (3 oz each) instant vanilla pudding/pie filling mix
    5 cups milk
    1 carton (8oz) dairy sour cream
    1 carton (12 oz) frozen non dairy topping, thawed and divided or 8 oz
    whipping cream, whipped to stiff peaks
    2 boxes (8ozeach) vanilla wafers
    12-15 bananas, sliced

    In large mixing bowl, blend pudding mix in milk with wire whisk. Add sour cream and one-half whipped topping, mixing well. Set aside. In large, deep glass bowl, alternate cookies, bananas, and pudding mixture in layers. Top with reserved whipped topping and additional banana slices, if desired. Refrigerate overnight. Yield: 16 servings.

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    Baked Indian Pudding

    3 C milk
    3 T of yellow cornmeal
    C dark molasses
    1 egg C sugar
    1 T melted butter
    tsp. ground ginger
    tsp. cinnamon
    salt to taste

    1. Preheat oven to 300F.
    2. Heat milk in saucepan when it comes to a boil, gradually stir in cornmeal, using wire whisk. Cook stirring constantly, until slightly thickened, stir in molasses.
    3. Beat egg in a large mixing bowl and add sugar, butter, ginger, cinnamon and salt. Pour in hot mixture stirring rapidly. When blended, pour the mixture into a greased baking dish. Bake for one hour or until knife comes out clean.

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    Pig Pickin' Cake

    1 yellow cake mix
    4 eggs
    2 cans mandarin oranges (strain and save juice)
    1 lg. Can crushed pineapples
    1 lg. Box of Instant Vanilla Pudding
    1 lg. Tub of Cool Whip

    *Do not follow the directions on the cake mix box*

    Blend cake mix, eggs, and juice from both cans of oranges. Mix in 1 can of oranges. Blend well. Bake 2 or 3 layers in 9" round non-stick(or use Pam) pans. Bake at 350F until golden brown and toothpick comes out clean. Meanwhile, make the frosting.
    Mix Cool Whip and dry pudding mix together until mixed well. Blend in the other can of oranges and the can of pineapples. Put in refrigerator until ready to frost. When cakes are done and cooled, frost in between each layer and all around. Keep in refrigerator.

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    Lemon Lavender Tart - serves 12

    8 eggs
    1 cups granulated sugar
    1 lemon, seeded and sliced
    cup fresh lemon juice
    1 cup cream cheese
    2 tablespoons minced fresh lavender
    pastry crust

    Combine all of the ingredients except the pastry crust in a food processor, and blend until smooth. Pour the batter into a 12-inch tart pan lined with pastry crust. Bake in a 325F oven for 40-45 minutes or until set. Chill. Serve each slice with Raspberry Puree or Red Wine Blueberry Clove Sauce.
    Raspberry Puree
    2 pints fresh raspberries with sugar to taste

    Puree in a blender until smooth.
    Red Wine Blueberry Clove Sauce
    5 cups fresh blueberries, picked over and washed
    1 cup red wine
    cup granulated sugar
    1 tsp. ground cloves

    In a sauce pot simmer 3 cups of blueberries with the wine, sugar, and cloves until reduced by half. Puree the mixture in a blender until smooth. Chill. Stir in the remaining 2 cups of blueberries. Ready to serve.

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    Halloween Fudge

    1 8 oz. package softened cream cheese
    1 16 oz. package powdered sugar
    2 (6 squares each) packages WHITE chocolate baking squares, melted
    1 cup toasted walnut or pecan pieces
    1 teaspoons vanilla extract
    8 drops yellow food coloring
    4 drops red food coloring
    Orange and brown candy "sprinkles"

    Beat cream cheese with electric mixer in large bowl until smooth and creamy; gradually add sugar, beating well after each addition, until well blended. Stir in melted white chocolate, vanilla, nuts and food coloring, until well mixed and orange in color. Spread in foil pan or foil lined 8-inch square pan and top with sprinkles. Refrigerate until firm and cut into serving size squares.

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    Moist 3 Way Pumpkin Cake

    2 cup sugar
    1 cup oil
    4 eggs fork beaten
    3 cups flour
    2 tsp. baking powder
    2 tsp cinnamon
    tsp nutmeg
    tsp cloves
    tsp ground ginger
    1 tsp salt
    1 15 oz. canned pumpkin
    Optional Ingredients: add one or all
    1 6 oz pkg mini chocolate chips
    cup chopped walnuts
    1 8 oz. jar chopped maraschino cherries

    Beat sugar, oil, eggs well. Combine remaining dry ingredients well.Combine both mixtures together until well combined. Stir in pumpkin. Fold in chips, nuts and drained cherries. Bake either 3 ways:: 1 greased and floured large tube pan, 350F for 1 hour and 20 minutes or tested done. OR 2, 9 x 5 loaf pans for 60 minutes or tested done, OR 5, 6 x 3 inch pans until tested done. Cool in pan 15 minutes and remove to racks to cool. Wrap well and let stand overnight before slicing.

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    Chunky Brazil Nut Brownies

    cup unsalted butter, melted
    tsp. salt
    1 cup unsweet cocoa powder
    1 cup semi-sweet chocolate chips
    cup sugar
    1 cup chopped white chocolate
    cup brown sugar
    1 cup skinned, chopped, toasted Brazil Nuts
    2 eggs, room temp.
    20 soft Kraft caramels
    1 tsp. pure vanilla
    cup all-purpose flour

    Preheat oven to 350F. Butter 9" square pan, line it with foil & butter the foil. In bowl, whisk together the melted butter & cocoa until smooth. With electric mixer on med. speed, beat in white & brown sugar until combined. Beat in eggs & vanilla until combined. Mix flour & salt together. Stir into butter mixture. Add chocolate chips, white chocolate chunks & Brazil nuts. Do not over beat. Spread batter in prepared pan & smooth top. In glass bowl, covered with plastic wrap, melt the caramels with 2 Tbsp. water, on med.in Microwave; stir occasionally for 2-3 min. until melted. Drizzle melted caramels over batter in the pan & with the tip of a knife, swirl it into the batter. Bake at 350F for 25-30 min. or until the edges are set. When tested the center will still be moist, but should not be runny. Remove to wire rack & cool completely in the pan.

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    Preacher's Pie

    1 cup flour
    c. margarine
    Combine & press into 9x13 pan. Bake at 350F for 20 mins.
    Cool

    Cream 1-8oz. pkg. cream cheese & 1 c. icing sugar.
    Spread on cool base.
    Beat 1 pkg. vanilla pudding with 1 c. milk.
    Let set 2 mins, and spread on top.
    Beat 1 pkg. chocolate pudding with 1 c. milk.
    Let set 2 mins, and spread on top of vanilla.
    Let stand 15 minutes
    Top with cool whip.


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    Black Bottom Cupcakes

    Cream cheese mixture:
    8 oz. cream cheese, room temp.
    1 egg
    1/3 cup sugar
    1/8 tsp salt
    1 cup semisweet chocolate chips
    Cupcake batter:
    1 cups all purpose flour
    1 cup sugar
    cup cocoa
    1 tsp baking soda
    tsp salt
    1 cup water
    1/3 cup oil
    1 Tbs white vinegar
    1 tsp vanilla

    Preparation: Preheat oven to 375F. Line muffin tins with cupcake papers Using wooden spoon, blend cream cheese, egg, sugar and salt in mixing bowl Carefully fold in chocolate chips Set aside Combine remaining dry ingredients in another bowl and mix well Add remaining ingredients and blend thoroughly Fill cupcake papers about full with batter Drop heaping teaspoon of cream cheese mixture into center of each Bake until done, about 20-25 minutes Makes about 18 cupcakes.



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