Cakes, Pies, Puddings & Deserts
Cakes
Applesauce Spice Cake
2 cups sugar
3 cups flour
2-1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon cloves
1/2 to 1 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
Make 3 indentations. In one, put 1/4 cup molasses and 1/2 cup oil. In another, put 2 tablespoons vinegar. In the third, put 1 cup applesauce. Pour 1 cup water over all and whisk to blend. Add 1 to 2 cups raisins if desired. Bake in 10" x 15" pan or 9" x 13" pan at 350° for 40 to 45 minutes. Top with a brown sugar frosting or eat plain.
Carrot Cake
2 cup sifted flour
1 1/2 cup cooking oil
1 small can crushed pineapple
2 cup sugar
2 tsp. Vanilla
2 cup fine grated carrots
1 1/2 cup chopped nuts
2 tsp. Cinnamon
2 tsp. Soda
1/2 tsp. Salt
3 eggs
Sift dry ingredients together. Mix sugar & oil. Add half the dry ingredients & mix well. Beat in carrots, nuts, and pineapple. Add remaining ingredients and mix well. Add eggs one at a time, beating well. Bake in oblong pan at 350 for about 70 minutes. Be sure to grease the pan first, and use the juice from pineapple in cake.
Cream Cheese Frosting
1/2 cup butter
1 tsp. Vanilla
Little bit of milk
8 ounces cream cheese
1 pound powdered sugar, sifted
Cream together butter, cream cheese & vanilla. Add sugar and small amount of milk if necessary to get the spreading consistency desired.
Cheese Cake
1-1/3 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine (melted)
2 pkgs (8oz each) cream cheese, cubed
1 cup sugar
1 teaspoon grated lemon rind
3 eggs
1 cup dairy sour cream (room temp)
2 tablespoons sugar
1 teaspoon vanilla
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into bottom and halfway up sides of 9-inch spring form pan. In large mixing bowl beat cream cheese until smooth; gradually add 1 cup sugar beating until fluffy. Add lemon rind. Add eggs, one at a time, beating until blended. Pour into pan. Bake in preheated 300* oven for 60 minutes. Turn off oven and leave door ajar for 30 minutes. Combine sour cream, 2 Tblsp sugar and vanilla. Carefully spread over cheesecake. Return to oven for 30 minutes with door ajar (do not reheat oven). Remove from oven cool and refrigerate at least 3 hrs. or overnight. If desired, garnish with fresh fruit.
Graham cracker crust variations:
Spiced: Prepare as usual adding 2 teaspoons of pumpkin pie spice
Coconut/nut: Prepare as usual adding 1/2 cup coconut and 1/4 cup chopped nuts
Lemon: Prepare as usual adding 1 tablespoon grated lemon rind.
Chocolate Cake Roll
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
4 large eggs separated
1 cup granulated sugar, divided
Confectioner's sugar
For the Filling:
1 container (8 ounces) frozen whipped topping, thawed.
Preheat oven to 350*. Line a 15x10 inch jelly roll pan with waxed paper. Grease with flour lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
In a small bowl; using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean. About 15 minutes.
Rolling and filling the cake:
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cakes edges.
Starting with the long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
For easier slicing place cake in freezer 20 minutes before you're ready to serve. Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.
Pumpkin Cheese Cake
Ingredients:
3 packages cream cheese (8 oz)
1-1/2 cups firmly packed light brown sugar
3 eggs
29 ounce can pumpkin puree
1/4 teaspoon each ground cinnamon, nutmeg, and cloves
Preheat oven to 325 degrees. Cream together the cream cheese and sugar until smooth. Continue mixing and add eggs 1 at a time. Scrape down the side of the bowl and add pumpkin puree and spices, until smooth.
Serve with a little whipped cream and mint leaf for decoration.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup Pumpkin
1 teaspoon lemon juice
Beat eggs at high speed 5 minutes add sugar, pumpkin and lemon juice.
2/3 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Stir all dry ingredients into above mixture. Pour onto well greased and floured cookie sheet. Sprinkle 1 cup chopped nuts bake 15 minutes at 375*
Filling:
1 cup powdered sugar
2-3 oz package cream cheese
4 tablespoon butter
1/2 teaspoon vanilla
Place cake on towel or foil sprinkled with powdered sugar. Roll in towel until cool. Unroll, spread with filling and re-roll.
Quick Cherry Dessert
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs
1 tsp almond extract
2 cups flour
2 tsp baking powder
1 can (21 oz) cherry pie filling or blueberry
Powdered Sugar to dust over top
In a large bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix till smooth.
Butter a 13x9 inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.
Bake at 350* for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.
To serve cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar if used. Spoon slightly sweetened whipped cream over each serving if desired. Serve warm.
Turtle Cake
1 Chocolate Cake mix
14 oz carmels
1/2 cup butter
1 can Eagle brand milk
1 cup chocolate chips
1/2 cup coconut (optional)
3/4 cup chopped nuts
Prepare 1 chocolate cake mix according to package directions. Pour half of the batter into a 13x9 pan. Bake this at 350 degrees for 15 minutes.
While cake is baking, melt together in a double boiler: caramels, butter, and Eagle brand milk.
Pour the caramel mixture over the half-baked cake. Pour the remaining cake batter over this. Top with : chocolate chips, coconut (optional), chopped nuts.
Bake at 350 degrees for another 20 minutes. This is delicious warm or cold.
Pies
Spiral Apple Dumplings
2 cups granulated sugar
2 cups water
1/4 cup margarine or butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3 cups shredded, pealed cooking apples (3-4 medium)
For sauce in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon and nutmeg. Bring to boil and boil for 5 minutes; set aside (should have about 2 cups sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12x10 inch rectangle.
For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral. Starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2 inch baking pan. Pour sauce over dumplings. Bake in a 350* oven about 50 minutes or until golden. Makes 12 servings.
Apple Pecan Pie with Carmel Sauce
2 unbaked pie crusts
6 cups apples, peeled and chopped
1/3 cup finely chopped pecans
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup caramel sauce/ice cream topping
3 tablespoons chopped pecans for topping
In large bowl, combine apples, 1/3 cup pecans, sugar, flour and salt. Spoon into pan lined with 1 pie crust. Top with second pie crust. Fluting edges to seal. Bake 35 to 45 minutes; remove from oven and top with caramel sauce and pecans. Serve immediately.
Pecan Pie #1
1/4 cup margarine
3/4 cup light brown sugar
3 eggs, beaten
1 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla
1 cup pecan halves
1 - 9 inch unbaked pie crust
Thoroughly cream together margarine and sugar. Add beaten eggs, syrup and salt. Mix well. Stir in the vanilla and pecans. Pour into the pie crust. Bake until firm for 45-50 minutes in oven pre-heated to 350*.
Pecan Pie #2
9 inch pie shell
1/2 cup of sugar
1 cup of dark syrup
1 tsp. of vanilla
3 eggs
1/4 cup of oleo
1 1/2 cups of pecans
Place pecans in pie pan over crust. Set aside. Cook syrup & sugar on the stove for 10 minutes. In a bowl beat eggs; add hot syrup to eggs while continuing to beat. Add oleo & vanilla. Mix well. Pour mixture over the pecans in your crust. Bake at 425 degrees for 10 minutes, then at 375 degrees till done. About 35 more minutes. Cool & serve.
Libby's Famous Pumpkin Pie Recipe
4 eggs slightly beaten
1 can (29 oz) Libby's solid pack Pumpkin
1-1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 cups (2-12 fl oz cans) undiluted evaporated milk
Combine filling ingredients in order given; pour into pie crusts. Bake 15 minutes at 425*. Reduce temperature to 350*. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool; garnish. If desired with whipped topping. Makes two 9 inch pies.
For one (4 cup volume) pie divide all ingredients in HALF (half for one 29 oz. weight can measures 1-1/2 cups pumpkin). Follow directions above
Puddings & Custards
Classic Creme Brulee
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6
Creme Brulee with Raspberry Sauce
2 10-oz packages frozen puff pastry shells, thawed
3 large egg yolks
1/2 cup granulated sugar
1-1/2 cups whipping (heavy) cream
1 vanilla bean, split lengthwise in half
1 cup raspberries
raspberry sauce (below)
1/3 cup packed brown sugar
Bake pastry shells as directed on package; cool.
Beat egg yolks in medium bowl with electric mixer on high speed about 3 min or until thick and lemon colored. Gradually beat in granulated sugar; set aside.
Heat whipping cream and vanilla bean in 2 quart saucepan over medium heat just until hot. Strain through a fine sieve to remove vanilla bean. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat 5 to 8 min, stirring constantly, until mixture thickens (do not boil). Cover and refrigerate at least 3 hrs.
Place 2 raspberries on bottom of each pastry shell. Spoon custard over raspberries to tops of shells. Refrigerate at least 2 hrs but no longer than 24 hrs. Custard must be completely chilled before broiling with brown sugar so it does not overheat. Make raspberry sauce.
Set oven control to broil. Sprinkle a generous teaspoon of brown sugar over custard in each pastry shell. Place on cookie sheet. Broil with tops about 5" from heat 2 to 4min or until sugar just begins to melt. Watch carefully so tops of pastry shells do not burn. Immediately remove from oven.
Pour sauce onto 12 dessert plates. Top with creme Brulee. Serve immediately. Store covered in refrigerator. 12 servings.
Raspberry Sauce
1/2 cup granulated sugar
1/2 cup water
2 cups raspberries
Mix sugar and water in heavy 1 quart saucepan over high heat. Heat to boiling, stirring constantly. Boil about 1 min, stirring frequently, until sugar is dissolved. Remove from heat; cool. Place raspberries in blender or food processor. Cover and blend until smooth. Strain through a fine sieve to remove seeds. Stir sugar syrup into raspberry puree until well blended.
from The Mansion On Turtle Creek - Dallas, TX
Frangelico Risotto Pudding
1 tbsp butter
1 cup uncooked Arborio rice
1/2 cup water
3 tbsp caster sugar (read "sugar")
375ml milk (1 1/2cups)
125ml cream (1/2 cup)
1 tsp vanilla extract
2 egg yolks, whisked lightly
90g chocolate (Couveture or a good Canadian brand J!).Broken
into pieces (4 oz.)
50g currants (2 oz.)
zest and juice of 1 lemon
30ml frangelico (hazelnut liqueur) (2TBSP)
50g toasted and chopped hazelnuts (2oz.)
Whisk together and stir into risotto at last minute:
1/4 cup rice flour
1 egg yolk
1/4 cup milk
In a large saucepan, melt butter and add rice. Toss through the butter for a minute on medium heat until well coated, then add half the water.
Continue cooking for another 3 minutes (while stirring) before adding remaining water and sugar. Allow to simmer until water is absorbed into rice. Add milk and simmer for another 5 minutes. Add cream and vanilla extract.
Remove from heat and mix in all remaining ingredients (retaining some hazelnuts to serve). Stir well.
While still warm, stir in rice flour mixture, which will help 'set' the pudding once cooked.
Grease and sugar 6 dariole moulds or oven proof teacups. Spoon mixture into each mould until filled right to the top. Place moulds into a baking tray and fill tray with water until it reaches three-quarters of the way to the top of moulds. Cover with foil and secure it tightly around the edges. Put in a moderate oven (190°C) - 350-375. F? For 20 - 30 minutes, until cooked.
Turn out gently and serve with whipped or double cream and hazelnuts. Arborio rice can absorb three times its own volume in liquid. The absorption method of cooking slowly releases starch from within the rice grains (the reason a good risotto is always creamy!). There is no reason why Arborio rice can't be used in an old-fashioned rice pudding!
This one 'inverts' from its bowl as a glistening dome of velvety chocolate. Serves 6
Cup measures are equivalent. btw
However, 1 Aus. Tbsp. = 1 U.S. Tbsp. + 1 tsp.
Miscellaneous Desserts
Caramel Pear Crumble
1 1/4 cup flour
1 cup quick cooking oats
1 cup packed brown sugar
1 tsp cinnamon
20 caramels
1 tbsp milk
3 medium pears, peeled and sliced
Whipped topping and additional cinnamon
In a bowl combine flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into ungreased 9 inch square baking dish. In saucepan over low heat cook and stir caramels and milk till mixture is melted and smooth.
Remove from heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved mixture. Bake at 350* for 30-35 minutes until pears are tender and top is golden brown. Serve warm with whipped topping and cinnamon. 6-9 servings
Frosted Fudge Brownies
1/2 cup butter
1 cup sugar
2 eggs
6 Tablespoons Cocoa
2 Tablespoons butter
1 teaspoon vanilla
1/2 cup flour
Cream butter and sugar. Add eggs and blend in cocoa and additional butter. (You can melt the 2 tablespoons of butter and add the cocoa for a smooth cocoa mixture if that is your preference.) Add vanilla and flour. Mix well. Pour into greased 8x8 pan. Bake @ 325 degrees for 30-35 minutes. Cool and spread with frosting.
Frosting:
1 cup powdered sugar
2 Tablespoons cream
1 Tablespoon cocoa
1 Tablespoon butter
Combine in saucepan and cool until it boils. Remove from heat and stir until it reaches spreading consistency.
Submitted by: Patricia Schmidt
Nutty Baklava
1 (17 1/4 oz) pkg frozen Phyllo pastry thawed
1 1/4 cup butter melted
1 1/4 cup flaked coconut, lightly toasted
1/2 cup finely chopped macadamia nuts toasted
1/2 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1 tsp ground allspice
1 cup sugar
1/2 cup water
1/4 cup honey
Butter a 13x9 inch baking pan. Cut phyllo in half crosswise and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
Combine coconut, macadamia nuts, pecans, brown sugar and allspice; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes using a sharp knife. Bake at 350* for 45 minutes or until top is browned. Let cool completely.
Combine 1 cup sugar, water and honey in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; drizzle syrup over baklava.
Cover and let stand at room temperature 24 hours. Yield about 3 dozen.
Strawberry Banana Crepes
1 cup flour
1 tbsp sugar
1/2 tsp cinnamon
1 1/2 cup milk
2 eggs
1 to 2 tbsp butter or margarine
Filling:
1 pkg. 8 oz cream cheese softened
1 carton 8 oz. frozen whipped topping, thawed
Topping:
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar
In mixing bowl, combine flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
In an 8 in. nonstick skillet, melt 1 tsp butter. Stir batter; our about 2 tbsp into the center of skillet. Lift and tilt pan to evenly coat bottom.
Cook until top appears dry: turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter adding butter as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a mixing bowl, combine the filling ingredients. Spread 2 rounded tbsp on each crepe; Roll up; combine topping ingredients; spoon over crepes. Makes 18 crepes