Mary Ann's Complete Recipe Collection -
Dessert - Pies and Cakes
Mary Ann's Complete Recipe Collection -
Dessert - Pies and Cakes
Makes 24 mugs of cake
1 box Angel Food Cake mix
1 box Cake mix flavor of your choice
Water
Non-stick spray
1 can Frosting optional
Add-ins optional such as chocolate chips, coconut, candy bars, nuts, sprinkles
In a mug, spray non stick spray (or not)
Add 3 T. cake mix (mix together any cake mix of your choice and MUST HAVE Angel Food cake mix
Add 2 T. water and mix well
Add a sprinkle of whatever you like.
Microwave 1 minute. Add whipped cream
Recipe Contributed by
Mary Ann Laun from Pat Tiep
1 box Duncan Hines' Devils food cake mix
4 eggs
1/2 c. Wesson oil
1/2 t. vanilla
1 box instant lemon pudding
1 can 7 up
Mix and bake in a 9X13 inch pan; 350 degrees for 45 minutes. Ice with favorite icing.
Recipe Contributed by
Rose Kuchenski
1 lb pitted dates
1 c. Krusteaz baking mix (substitute for cake flour)
2 t. baking powder (recipe for 4 tsp with cake flour)
1 c. sugar
4 eggs (separate, mix yolks, whip-beat whites)
1 tsp. vanilla extract
1 lb. whole walnuts (best effort pieces)
Keep dates and nuts as whole as possible. Mix flour, sugar, 1 t. b.p.
Add egg yolks & vanilla. Fold in beaten whites.
Bake 400 first 15 minutes (4 small loafs) then 20 min @300 with pan in 1" water in oven.
Recipe Contributed by
Roger Schuettke
1 c. pumpkin
1 qt. milk
2 c. white sugar
1 c. brown sugar
6 eggs
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
Real good!
Recipe Contributed by
Roger Schuettke
1/2 c. shortening
1/2 c. sugar
Cream together shortening and sugar until light and fluffy.
Add:
1 egg and mix well
Sift dry ingredients and add alternately with 1/2 c. milk to creamed mixture.
2 c. flour
1/4 t. salt
2 1/2 t. baking powder
Line 8? square pan with waxed paper.
Pour batter into pan and sprinkle 2 cups fresh huckleberries over batter.
Add topping. Mix together until crumbly and sprinkle over the huckleberries.
1/2 c. flour
1/2 c. sugar
1/2 t. cinnamon
1/4 t. butter (I think this must be an error. I used 1/4 c. firm butter--mary ann laun) 12/2017
Bake at 350 for about 75 minutes.
Note: I think this is way too long. I did it for 60 and inserted a toothpick. It came out clean.
Made for my Bunco gal friends December 14, 2017
Recipe Contributed by
Georgia Blair Mattson
1 pkg. strawberry jello
1/2 c. honey
pinch salt
juice and grated rind of one lemon
1/1/4 c. hot water
Make up and let set partially. Put honey in hot water.
Whip one large can Pet Milk very stiff.
Add to Jello whipped milk and whip together.
Have ready 2 cups of vanilla water crumbs.
Put on top and bottom. Let sit over night.
Serves 12-15.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1/2 c. Crisco
1 c. brown sugar
1 egg
1/2 t. salt
1/2 c. nuts
1 t. soda
1 t. each cinnamon, cloves and nutmeg
1 c. sour milk
2 c. flour
Cream sugar and Crisco. Add egg and beat.
Add flour and spices alternately with milk. Add nut and raisins. Loaf or layer.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
2 c. huckleberries
Added to batter of
1/3 c. butter
1 c. sugar
1 egg
1 3/4 c. flour
3 tsp B.P. (baking powder)
1/4 c. milk
1 t. vanilla
Sauce: 1 c. brown sugar
2 t. boiling water
1 t. cornstarch
1 t. butter
Recipe Contributed by
Roger Schuettke
1.c flour
1 c. rolled oats
1 t. cinnamon
1/2 c. butter
Put half crumbs in greased pan. Cover with 4 c. chopped rubarb.
Cover with 1 c. water and 1 t. vanilla cooked until clear.
Top with remaining crumbs. Bake 1 hour 350 degrees. Top with whip or ice cream.
Recipe Contributed by
Roger Schuettke
1 1/2 c. sugar
3 heaping tablespoonfuls cornstarch
salt
2 c. hot water
Add dry ingredients to hot water. Cook until thick and clear. Cool.
Beat 3 egg whites real stiff. Add filling, little vanilla, chopped nuts.
Pour into pie shell. Chill. Serve with whipped cream.
Recipe Contributed by
Roger Schuettke
Roll biscuit dough into rectangle 15 x 12. Spread apples evenly over rectangle.
Sprinkle with cinnamon and sugar. Roll up beginning at one of the short sides.
Cut into 9 slices about 1 1/2 inches thick.
Put slices cut side down in ungreased square pan 9x9x2.
Apple juice over slices. Bake until golden brown about 30 minutes.
Spoon syrup over each serving.
Apple juice syrup:
2/3 c. sugar
2/3 c. apple juice
2/3 c. water
2 T. butter
Thicken a little with cornstarch.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1/2 c. shortening
1/2 c. sugar
1/2 c. applesauce
3 cups flour
1/2 c. cocoa
1 t. baking powder
2 t. baking powder
1 t. salt
2 t. vanilla
1/2 t. cloves
1 t. cinnamon
Stir all ingredients together.
Add hot water?approximately 1 cup if batter is stiff.
Bake at 375 degrees for 50-60 minutes.
Recipe Contributed by
Georgia Blair Mattson
4 c. flour
1 t. soda
1/2 t. salt
1 t. allspice
1/2 t. nutmeg
2 t. cinnamon
1/2 t. cloves
1 c. shortening
1 1/2 c. brown sugar
2 eggs
1/2 c. molasses
1 c. milk
1 t. lemon extract
1 c. nuts
small: 1 1/2 hour-2hr.
large 2-3 hours
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1 2/3 c. sugar
2 eggs
1/2 c. unsweetened applesauce
2 Tbsp canola or veggie oil
2 tsp. vanilla
2 c. flour
2 tsp. cinnamon
3/4 tsp. salt
6 c. chopped peeled tart apples (about 3 medium)
1/2 c. chopped pecans
FROSTING:
4 oz. reduced-fat cream cheese
2 Tbsp. butter (no substitutes), softened
1 tsp. vanilla
1 c. powdered sugar
Mix sugar, eggs, applesauce, oil, and vanilla. Beat for 2 minutes on medium speed. Combine dry ingredients; add to applesauce mixture and beat to combine. Fold in apples and pecans.
Coat 13x9 pan with Pam. Bake at 350 for 35-40 minutes or until top in golden brown and toothpick comes out clean. Cool on wire rack.
For frosting, combine cream cheese, butter and vanilla until smooth. Gradually add powdered sugar(mixture will be soft). Spread over cooled cake.
18 servings
One serving = 241 calories
Yummy!
Recipe Contributed by
Taste of Home
Makes 1 (8-inch) pan
Description
This is a riff on the recipe my mother whipped up most Sunday nights during my childhood.
Ingredients
6 baking apples, peeled, cored and cut in 3/4-inch cubes
Juice from 1/2 lemon
1 tablespoon plus 1/2 cup all-purpose flour (divided)
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, chilled and cut into small cubes (1 stick)
1/2 cup graham cracker crumbs (I prefer the thick-cut homemade grahams available at Trader Joe's)
1/2 cup chopped walnuts (or uncooked old-fashioned oatmeal)
Lightly sweetened whipped cream or vanilla ice cream for serving (optional)
Makes 1 (8 inch) pan
Instructions
Preheat oven to 350 degrees.
Place apples in an 8-inch square pan and squeeze the lemon juice over the apples, tossing them a bit to coat evenly, then toss with 1 tablespoon flour.
Combine the granulated sugar, brown sugar, remaining 1/2 cup flour, cinnamon and salt. Cut in the butter using a mixer fitted with a paddle attachment until crumbly. Stir in the graham cracker crumbs and walnuts (or oatmeal) by hand, and lightly pack the mixture on apples.
Bake for 45 minutes to 1 hour or until the crust is golden brown and the apples are bubbling around the edges.
Best served with lightly sweetened whipped cream or vanilla ice cream.
From Ashley Gartland
Charlene always has the best recipes! This is a big winner!!
Recipe Contributed by
Susie Miali
Crust #1:
2 cups all-purpose flour
Pinch of salt
2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
Crust #2:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water
Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter
Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Egg Wash:
1 egg, beaten with 1 tablespoon water
Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe follows
Preheat oven to 375 degrees F.
Crust:
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.
For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.
Sprinkle cracker topping over apples.
Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.
Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.
Caramel Pecan Whipped Cream:
1 cup whipping cream
1/3 cup sugar
1/2 cup Caramel Butterscotch Ice Cream Topping
1/3 cup pecans, processed very fine
Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.
Recipe Contributed by
Susan Miali
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar
Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
I added huckleberries!
Recipe Contributed by
Mary Ann Laun
1/2 c. butter
1 c. fresh coconut milk
5 t. baking powder
1 t. vanilla
1 3/4 c. sugar
3 c. flour (Swans Down)
1/4 t. salt
5 egg whites
Cream butter and sugar. Add flour, alternating with milk. Add vanilla. Fold in egg whites last. Bake at 350 degrees for 25 minutes.
Frost with 7 minute icing. Dust with grated coconut.
7 minute frosting from Google. Martha Stewart
http://www.marthastewart.com/344305/seven-minute-frosting
Ingredients
1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
Recipe Contributed by
Mary Ann Laun
2 (8 oz) cream cheese, whipped (you whip it)
2 eggs, beaten
3/4 c. sugar
1 tsp lemon juice
2 tsp vanilla
12-14 graham crackers
1/4 c. butter, melted
1 c. sour cream
3 1/2 T. sugar
1 t. vanilla
Combine ingredients, beat until light. Pour into graham cracker crust made of 12-14 graham crackers, finely crumbled, combined with 1/4 c/ melted butter
Bake in 9 inch pie pan in moderate oven (350 degrees, 25-30 minutes. Remove from oven and cool 5 minutes.
Blend 1 c. Hampshire sour cream, 3 1/2 Tbsp. sugar, 1 t. vanilla. Pour over pie. Bake ten minutes more.
Refreigerate for 5 hours. It's better if you make it the day before. This just melts in your mouth, it's good and gooey! Duperb! A dessert fit for a Queen! Love, Aunty Margie
Recipe Contributed by
Mary Ann Laun for Aunty Margie Shellman
1 cake mix
3 eggs
1 instant vanilla or banana pudding mix
1 c. water
1/4 t. oil
1/2 c. chopped nuts, if desired
Mix 2 minutes
Bake at 350 degrees
I used Betty Crocker's Super Moist Butter Recipe yellow cake mix and two bananas. Added 1/3 c. chopped pecans. Baked in a bundt pan for 30 min. Tested for doneness.
Recipe Contributed by
Roger Schuettke
1/3 c. sugar
4 T. shortening
1 egg
3/4 t. salt
2 c. flour
2/3 c. molasses
1/2 c. milk
1 1/4 c. ginger
3/4 t. soda
Cream sugar, shortening and egg.
Add molasses and milk along with the sifted dry ingredients.
Bake in moderate oven 350 degrees.
For nut cake, add one cup nuts.
For orange cake, replace milk with orange juice. Cream in grated rind.?
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1/2 pound butter (1 cup)
1 c. sugar
1 t. almond extract
5 eggs
1 t. vanilla
2 1/2 c. flour
1 t. baking powder, rounded
1/2 t. salt
1 pound white raisins
1 3/4 fruit mix
nuts if desired
Bake 275 degrees for 2 hours
Recipe Contributed by
Roger Schuettke
1 1/2 c. pumpkin
1 c. white sugar
2 whole eggs
1 1/2 t. salt
1/4 t. nutmeg
1/2 t. ginger
1 t. cinnamon
1 1/2 c. canned milk
Combine all ingredients and beat with beater until well mixed.
Bake at 425 degrees for 20 minutes and then reduce heat to 325 to bake till done (toothpick comes out clean)
for two pies. use 1 1/4 cups brown sugar packed ?? confusing
Recipe Contributed by
Viola Walsh "Babe" via Mary Francis Walsh
1 1/2 c. pumpkin
1 c. white sugar
2 whole eggs
1 1/2 t. salt
1/4 t. nutmeg
1/2 t. ginger
1 t. cinnamon
1 small can of milk and add whole milk to make 1/2 c.
Combine all ingredients and beat with beater until well mixed.
Bake at 425 degrees for 20 minutes and then reduce heat to 325 to bake till done (toothpick comes out clean)
Recipe Contributed by
Viola Walsh "Babe" via Mary Francis Walsh
1 1/2 c. pumpkin
1 c. white sugar
2 whole eggs
1 1/2 t. salt
1/4 t. nutmeg
1/2 t. ginger
1 t. cinnamon
1 small can of milk and add whole milk to make 1/2 c.
Combine all ingredients and beat with beater until well mixed.
Bake at 425 degrees for 20 minutes and then reduce heat to 325 to bake till done (toothpick comes out clean)
Recipe Contributed by
Viola Walsh "Babe" via Mary Francis Walsh
3-4 C. Powdered Sugar
1/2 C. Shortening
2 Tbs. Water, Milk, or Half & Half
1 Egg White
1 tsp. Vanilla
Mix with an electric mixer until light & fluffy
This variation of the recipe on the powdered sugar box, has been refined over the years. It is quick, easy, and works nicely for cake decorating.
1 pie shell, partially pre-bake, in 9" pan
1 c buttermilk
3 T flour
2 c sugar
3 eggs, beaten
1 stick (1/2 cup) oleo, melted
1 t vanilla
nutmeg
Pre-heat oven to 350.
Combine buttermilk, eggs, oleo, and vanilla. Combine flour and sugar. Mix these together.
Pour into pie shell. Sprinkle with nutmeg. Bake 45-50 minutes at 350. Cover edge of piecrust
with foil if necessary to prevent over browning.
Not only one of Billie's recipes, but also one of her mothers!
Recipe Contributed by
Patricia Middleton (Billie's cousin)
1 1/2 c. sugar
2 tsp. baking soda
2 c flour
1 large can fruit cocktail (do not drain)
2 eggs beaten
1 tsp. vanilla
1/2 c. brown sugar
1/2 c. chopped pecans
Preheat oven to 350. Spray a 13 x 9 sheet pan with cooking spray. Mix carefully by hand in a large mixing bowl. Mix together the first three ingredients, then add fruit cocktail, eggs and vanilla.
Pour into prepared sheet pan. Sprinkle with brown sugar and pecans. Bake for 35 minutes.
Icing:
1 1/2 sticks butter 3/4 c. sugar 1/2 can evaporated milk 1 c coconut
Preheat oven to 350. Spray a 13 x 9 sheet pan with cooking spray. Mix carefully by hand in a large mixing bowl. Mix together the first three ingredients, then add fruit cocktail, eggs and vanilla.
Pour into prepared sheet pan. Sprinkle with brown sugar and pecans. Bake for 35 minutes.
Icing:
1 1/2 sticks butter 3/4 c. sugar 1/2 can evaporated milk 1 c coconut
Boil butter, sugar, and milk for three minutes. Remove from heat and add coconut. Pour over hot cake.
Recipe Contributed by
Mary Ann Laun, in Billie's memory
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
--------------------------------------------------------------------------------------------------------------------------------
"If you really want to make a friend, go to someone's house and eat with him? the people who give you their food give you their heart."
- Cesar Chavez
To add to Billie's collection, send your copies of recipes to Mary Ann Laun at maryannlaun@yahoo.com Watch for more recipes from St. Luke's of the Mountains at http://tinyurl.com/stlukesmtn
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts. Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.) Bake at 300? for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
http://www.myrecipes.com/recipe/million-dollar-pound-cake-0
To add to Billie's collection, send your copies of recipes to Mary Ann Laun at maryannlaun@yahoo.com Watch for more recipes from St. Luke's of the Mountains at http://tinyurl.com/stlukesmtn
Recipe Contributed by
Mary Ann Laun, in Billie's memory
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla
1 cup canola oil (or vegetable oil or applesauce can be substituted)
4-5 ripe bananas, mashed (about 2 cups)
1 cup shredded sweetened coconut
1 (8 oz) can crushed pineapple, with juice reserved
1 cup powdered sugar
I
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined--Don't overmix! Pour the batter into two 8″x4″ greased loaf pans. Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean.
Let bread cool for 5-10 minutes before removing from pans. Place on a wire rack to continue cooling.
Icing:
In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy! Makes 2 loaves of bread.
http://www.sixsistersstuff.com/2013/08/tropical-banana-bread-recipe.html
Recipe Contributed by
Mary Ann Laun, in Billie's memory
1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces
Glaze:
1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar
In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.
Glaze instructions:
Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.
http://thesouthernladycooks.com/2011/07/18/blueberry-cream-cheese-butter-cake/
Recipe Contributed by
Mary Ann Laun, in Billie's memory
Crust:
nonstick foil
One 11-ounce box vanilla wafers
½ cup pecans
1 stick (1/2 cup) butter, melted
1½ teaspoons vanilla
Filling:
Three 8-ounce packages cream cheese
1½ cups sugar
4 eggs
½ cup sour cream
Topping:
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch
Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: Add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Oops-you can see I was in a rush and didn't cool it but next time I will!!!
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours but longer is better.
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.
https://hugsandcookiesxoxo.com/2019/10/blackberry-cheesecake-bars-on-a-vanilla-pecan-crust.html
Have made but want to at the canal
3 eggs (or 2 eggs + 1 yolk)
24 oz. package of cream cheese
2-3 T. powdered sugar (or 3 Splenda packages)
2 T. rice flour (allergic to wheat)
zest of 1 orange (1-2 teaspoonsful)
3 T. vanilla (Pat used 1)
Blend until soft. Add eggs. Blend again.
Add other ingredients plus 1/4 c. cream or milk.
Pour into prepared spring form pan (or pie plate) and sprinkle with cinnamon.
To prepare pan, mix: 1 cup butter (Pat uses 1/2 cube)
1 1/2 crushed graham crackers
2 c. crushed nuts
2 cups ground rolled oats
Press into pan.
Bake 375 35-40 minutes till cracked. Serve plain or with fruit.
Recipe Contributed by
Pat Allen
1/2 c. butter
4 cups powdered sugar
1 egg yolk
1 1/2 t vanilla
about 2 T light cream
Cream butter. Gradually add about half the sugar and blend well. Beat in egg yolk and vanilla. Gradually beat in remaining sugar. Add enough cream to make it a spreading consistency. You can frost two 8 or 9 inch layers
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
2 Cubes Butter
4 C. Powdered Sugar
1 Tbs. Milk
1 Tbs. Vanilla
Beat with an electric mixer until light & fluffy
Recipe Contributed by
Eric Laun
Cake:
1 cup brown sugar
1 cup sugar
1 1/2 cups oil
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 apples (peeled and sliced),
1 1/5 cups pecans
2 1/4 tsp vanilla
Glaze:
4 Tbs butter
1/4 cup sugar
1/4 cup brown sugar
1/2 heavy cream
pinch of salt
Preheat 325 degrees
Cake:
Beat together:
1 cup brown sugar
1 cup sugar
1 1/2 cups oil
Add:
3 eggs
and stir
Sift together:
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
then add this all to the egg mixture.
Stir in:
5 apples (peeled and sliced),
1 1/5 cups pecans
2 1/4 tsp vanilla
Pour in buttered and floured 9x13 pan.
Bake 50-75 minutes (mine was done after 50 minutes).
Glaze:
While the cake is cooling,
-melt 4 Tbs butter over low heat
-stir in:
1/4 cup sugar
1/4 cup brown sugar
pinch of salt
-cook over medium-low heat for 2 minutes
-add 1/2 cup heavy cream and boil for 2 minutes, stirring constantly
-Poke holes in cake and pour on the glaze.
Serve warm or room temp.
From Ripon/Salida MOMS Club, cooking club.
Pie Dough:
2 cups all-purpose flour
Pinch of salt
2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water
Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter
Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Egg Wash:
1 egg, beaten with 1 tablespoon water
Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream:
1 cup whipping cream
1/3 cup sugar
1/2 cup Caramel Butterscotch Ice Cream Topping
1/3 cup pecans, processed very fine
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 1 (9-inch) pie, 8 to 10 servings
Preheat oven to 375 degrees F.
Crust: (this came with the recipe but refer to Marcia Laun's pie crust)
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.
For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.
Sprinkle cracker topping over apples.
Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.
Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.
Caramel Pecan Whipping Cream:
Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.
Everybody loves this one at Thanksgiving. Very rich so you only need a small slice.
Recipe Contributed by
Susan Miali
Crust:
15 Graham cracker squares (Honey Maid brand is best)**See below for new measurement
1/2 Cube butter
Filling:
2 Beaten eggs
1 tsp. Vanilla
12 oz. Philadelphia cream cheese (softened to room temperature)
1/2 c. Sugar
Topping:
1 c. Sour cream
1/2 tsp. Vanilla
1/4 c. Sugar
For crust, crush graham crackers, melt butter, mix together. Press crumb mixture into buttered cake or spring form pan. Bake crust 5 minutes at 350 degrees. Cool before filling.
For filling, beat all ingredients until smooth. Pour into crust. Bake at 350 degrees for 20 minutes. Cool at least 20 minutes.
For topping, stir ingredients thoroughly. Spread on top of cooled cake. Bake at 350 degrees for 5 minutes. Cool, then refrigerate overnight.
Wil's mom (Anne) tried many recipes to attempt to make the perfect cheesecake for his dad (Fritz). She never found that recipe until after Fritz died. A Jewish neighbor brought a cheesecake to the memorial meal. It was that perfect cheesecake he would have loved. This has been the requested birthday cake for all his off-spring ever since.
**Note from Marcy added 9/22/11: Honey Maid keeps shrinking the size of their crackers. I just made the crust and used a whole package of crackers(1 of the 3 pks in the box). I thought we should know the ounces so we can know how to convert when they shrink the crackers again. I used 4.8oz of crackers and this seems to be perfect.
Recipe Contributed by
Anne Laun
2 8 oz. Cream cheese
1/2 c. Sugar
2 eggs
1 tsp. Vanilla
1 box vanilla wafers
Comstock red cherry pie filling
Cream cream cheese and sugar till smooth. Add eggs and 1 tsp. Vanilla. Cream well.
Place vanills wafer in cupcake paper or foil cup. Add approximately 1 1/2 Tbsp. Of mixture. Bake at 350 degrees 12-15 minutes. Cool. Dot with red cherry pie filling or jam. Makes 18-20.
Comstock pie filling tops 15.
Recipe Contributed by
Jennifer Cooper
1 c. dates, chopped
1 t. baking soda
1 c. boiling water
3/4 c. shortening
1 c. sugar
2 eggs
1/4 t. salt
1 T. cocoa
1 1/4 c. flour (plus 2 T. flour)
1 package of chocolate chips
1/2 c. nuts
In a bowl combine dates, soda, and boiling water. Let cool. Cream shortening, sugar, eggs, salt, cocoa, and flour. Mix together and add dates, liquid first then flour. Put in a greased 8X12 inch pan. On top spread chocolate chips and nuts. Bake at 325 degrees for 50 minutes.
Recipe Contributed by
Rose Kuchenski
1 cup cinnamon (or butterscotch or chocolate) chips
2/3 cup (packed) light brown sugar
3/4 cup chopped pecans or walnuts
1 tablespoon ground cinnamon, I left out as I used cinnamon chips
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
about 4 mashed bananas, I used 3 but would have used a 4th if I had it.
3 tablespoons buttermilk
Preheat oven to 350?F.
Butter and flour 8x8x2-inch baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
Mix the all-purpose flour, baking soda, baking powder, and salt into medium bowl. Set aside.
Using electric mixer, beat sugar, room temperature butter, and egg in a separate bowl until fluffy. Beat in mashed bananas and buttermilk.
Add dry ingredients and blend well.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.
Recipe Contributed by
Beverly DeKruyf
Cranberry Layer:
2 cups fresh whole cranberries, rinsed and drained **
1/2 cup sugar
1/2 cup chopped pecans
Cake Layer:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup flou
Crust: Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and leave unbaked.
Cranberry Layer:
Mix all ingredients and place in unbaked crust
Cake Layer:
Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.
Place the pake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.
**My friend uses the whole package of cranberries, I use about 3 cups.
Link: http://www.kste.com/pages/pake.html
Recipe Contributed by
Judy Getty/Hertel
Crust: Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and leave unbaked.
Cranberry Layer:
2 cups fresh whole cranberries, rinsed and drained **see notes below
1/2 cup sugar
1/2 cup chopped pecans
Mix all ingredients and place in unbaked crust.
Cake Layer:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup flour
Mix ingredients for cranberry layer. Pour on top of crust.
Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.
Place the pake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.
**My friend uses the whole package of cranberries, I use about 3 cups
Recipe Contributed by
Judy Getty (wife of Joe Getty of the Armstrong & Getty radio show)
15 oz pumpkin
1 can fat free evaporated milk
3/4 c. egg substitute or 3 egg whites
1/2 t. salt
3 t. pumpkin pie spice
1 t. vanilla
2 T. Sweet and low (12 packets)
Combine and pour into a sprayed 9 inch.
Bake 400 15 minutes and 325 for 45 minutes
whole pie = 8 points; 1/8th = 1 point
Yum! This is good
Recipe Contributed by
Mary Ann Laun
Ingredients
1-1/3 cups flaked coconut
1 cup chopped pecans
1 package (18-1/4 ounces) German chocolate cake mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 egg
4 cups confectioners' sugar
Directions
Sprinkle the coconut and pecans into a greased and floured 13-in. x 9-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
In a large bowl, beat cream cheese and butter until fluffy. Beat in egg and confectioners' sugar until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges.
Bake at 325? for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate. Yield: 12-16 servings.
There's no need to frost this yummy chocolate cake. After baking, just turn the cake upside down onto a pretty platter - the coconut and pecan topping is already in place.
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)
Preheat oven to 375 degrees.
Pour the melted butter into a 13 by 9 by 2-inch baking dish.
In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: Easy
(Recipe courtesy Dori Sanders/Cooking Live)
Flourless Chocolate Cake
From The Gourmet Cookbook
Serves 10 to 12
Active time: 20 minutes
Start to finish: 2 1/2 hours
(Includes cooling)
The trick to a flourless cake is choosing what you'll use to provide the structure that flour supplies in a standard cake. Tortes, for example, typically rely on nuts or breadcrumbs. This version is outstandingly dense and rich because, in addition to the structure the eggs give, it substitutes cocoa powder for the flour. The little secret (which there is no need to share with you guests) is that it is also one of the easiest of all cakes to put together.
8 ounces good bittersweet chocolate (not unsweetened), chopped
2 sticks (1/2 pound) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
SPECIAL EQUIPMENT: a 10-inch (26 centimeter) spring form pan
Put a rack in middle of oven and preheat oven to 350 degrees F. Butter pan, line bottom with a round of parchment or wax paper, and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely. Dust cake with cocoa powder before serving.
COOK'S NOTE:
The cake can be made up to 3 days ahead and kept in an airtight container at room temperature
Recipe Contributed by
Susan Miali
10 to 12 servings
Cake
1 cup (2 sticks) butter, cut into pieces
8 ozs. Semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel Sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 Tablespoons (1/4 stick) unsalted butter
Vanilla Ice Cream
For Cake: Preheat oven to 350. Butter 10 inch diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate chips in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate)
For Caramel Sauce: Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
Cut cake into wedges. If desired, arrange wedges on baking sheet and re-warm in 350 oven 10 minutes. Re-warm caramel sauce over medium-low heat, stirring often. Place 1 small cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.
Recipe Contributed by
Susan Miali
Mix:
4 cups green apples, coarsly chopped
2 cups sugar
2 tsp vanilla
2 eggs
1 cup chopped nuts
1/2 cup oil
Combine and add:
2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
Frosting:
1/2 cup butter
8 oz cream cheese, softened
1/2 to 1 lb powdered sugar (I use 1/2)
Preheat oven to 350. Follow recipe as set out. Bake at 350 for 1 hour or 325 if glass pan (greased).
Combine frosting ingredients and frost when cooled.
I make very few cakes but this is my favorite. It is very easy to make and delicious, always a hit at the office.
Recipe Contributed by
Patty Kuchenski from SGV Probation Dept many years ago
pie crust, store bought, graham or chocolate
6 oz. limeade concentrate
14 oz. sweeten condensed milk
3/4 c. sour cream
8 oz. cool whip, thawed
Stir limeade, sour cream, and milk until blended. Fold in cool whip. Spoon into pie crust. Chill for at least 6 hours
This may make 2 pies. Can't remember.
Recipe Contributed by
Julie
Chocolate Glaze:
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 tablespoons honey
1 tablespoon prepared coffee
Topping:
3 egg yolks
12 ounces evaporated milk
1 1/4 cups packed dark brown sugar
1 1/4 sticks unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 cups packed sweetened flaked coconut, toasted (if desired)
1 3/4 cups toasted pecans, chopped
Chocolate Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
Directions
Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
Cake:
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
Prep Time: 25 min Inactive Prep Time: -- Cook Time: 27 min. Makes 24 cupcakes
Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
Recipe Contributed by
Anne Thornton on Foodnetwork
1 can pumpkin
1 c. sugar
2 eggs
1 small can Pet's milk
3/4 c. milk
1/2 t. salt
1/4 t. nutmeg
1 t. cinnamon
1 scant t. ginger
Bake at 425 for 20 minutes. Reduce to 325-350 for 40 minutes or until done. If baking in a pyrex dish, leave it a little soupy in the middle.
Recipe Contributed by
Mary Ann Laun for Great Grandma Bertha Pruett
1 c. butter
3 3/4 c. sifted flour
1 cup fine sugar
1/4 t. nutmeg
1 t. cinnamon
1 t. ginger
1 t. allspice
2 eggs
2 t. cider vinegar
4-6 T. milk
Powdered sugar to sprinkle on top
Oven 350 degrees
Cut the butter into the flour. Blend sugar, nutmeg, ginger, cinnamon, adn allspice. Beat eggs, vinegar and milk together. Mix with the flour until stiff dough is formed. Knead thoroughly and roll out 1/4 inch thick. Cut into 3 inch rounds and placed on greased baking sheet. Prick several times with a fork and bake 20-25 minutes. Sprinkle with powdered sugar while still warm.
Medieval soul cakes (or simply "souls") were given to children and the poor (soulers) who went singing door to door during Allhallowtide, and offering to pray for the "souls of the givers and their departed friends" in exchange for a cake. This was the origin of "trick or treat"
Recipe Contributed by
Rev. Hartshorn Murphy
1 large can pumpkin
1 can evaporated milk (fat free)
3 eggs
1/2 c. sugar (she uses Splenda)
1 t. pumpkin pie spice
1 yellow cake mix (can use the Duncan Hines reduced sugar)
Combine it all and place in a 8 x 8 or small oblong pan. Sprinkle yellow cake mix on the top and melt a cube of butter to sprinkle over the cake mix. Bake for 50 minutes at 350. (Made top with sliced almonds too.)
Recipe Contributed by
Helen Morales
2 eggs
1 c. sugar
1 c. flour
1 t. baking powder
pinch of salt
1/2 c. milk, scalded
2 T. butter
Beat eggs together until thick. Add sugar to eggs and beat hard. Add flour, baking powder and salt. Scald milk with 2 T. butter. Stir hot milk into cake. Bake in greased pan for 30 minutes (maybe less).
Topping:
6 T. brown sugar
4 T. cream
4 T. butter, melted
1 c. coconut
Mix together and spread on top of cake. Place under broiler until toasted and fluffed.
Recipe Contributed by
Olive Sawyer
2 c. flour
3/4 c (confectioner's) powdered sugar
6 oz. butter
6 eggs, beaten
3 c. sugar
1 c. lemon juice
3/4 c. flour
Mix flour, sugar and butter till small peas. Spread evenly in pan. Turn oven on 325 and bake until golden brown (15-20 min.) Cool.
Beat eggs and add sugar, lemon juice and then flour. Pour into pan. Bake 300 degrees for 40 minutes
Top with confectioner's (powdered) sugar
Recipe Contributed by
Jane Courtney via Mary Krause
1st bowl:
1 small package lemon jello
3/4 c. boiling water, let cool and then add 3/4 c. oil and i T lemon extract
2nd bowl:
4 eggs well beaten
3rd bowl:
1 yellow cake mix
Topping:
1 1/2 c. powdered sugar
4 T. lemon juice and zest of a lemon
Mix sugar ad lemon juice until smooth.
Combine first two bowls into the cake mix and mix well
Pour into a well graded and floured 9 x 13 pan
Bake at 350 degrees for about 30 minutes or until cake springs back when touched
Toppings:
Poke holes all over the top of the cake and pour glaze over the top of the cake. Refrigerate to set glaze.
Recipe Contributed by
Kathleen Holstein
Half pound (2 cubes) softened unsalted butter
2 1/2 C. Sugar (divided use)
4 Eggs, extra large @ room temperature
1/3 C. grated lemon zest
3 C. Flour
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Kosher salt
3/4 C Lemon Juice (divided use)
3/4 C. Buttermilk @ room temperature
1 tsp. Vanilla
GLAZE:
2 C. Powdered sugar, sifted
3 1/2 Tbs. Lemon juice
Preheat oven to 350 degrees. Grease and flour 2 loaf pans (8 12"x4 1/4"x2 1/2"
If desired, line bottoms w/parchment paper. Cream soften butter and 2 C grnulated sugar until light and fluffy (about 5 min). Then, at medium speed, add eggs (one at a time)and then add the lemon zest.
In a separate bowl, seft together flour, baking powder, baking soda and salt.
In another bowl, combine 1/4 C. lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately (begin and end with flour). Divide batter evenly between the pans, smooth the tops. Bake for 45 to 60 min. until tester comes out clean.
Combine 1/2 C. granulated sugar with 1/2 c. lemon juice and cook over low heat until sugar dissolves. Cool cakes 10 min., remove from pans and set on rack over sheet pan (bottom side up). Spoon syrup over slowly. Allow to cool completely.
For glaze: combine powdered sugar and 3 1/2 Tbs. lemon juice w/whisk. Pour over tops of cakes and allow to drizzle down the sides.
This is a wonderful, moist cake. It freezes well. I like to zap the slices in the microwave for 10 seconds or so to serve warm.
Recipe Contributed by
Nancy Acocks
Combine, cook until smooth and clear:
1 1/4 c. sugar
4 1/2 T. cornstarch (Olive adds some flour too and a pinch of salt)
1 1/2 c. water
1/4 c. lemon juice and grated rind
Beat 3 egg yolks and 1 1/2 T. butter. Cool and beat. Take the egg whites and beat a little; then add 1/4 t. cream of tartar. Beat again and add 4 T. sugar (one at a time). Beat until stiff and pour over cooked filling in baked crust.
Recipe Contributed by
Olive Sawyer
1 box lemon cake mix
1 small box lemon jello
3/4 c. water
4 eggs, beat in one at a time
grated lemon peel
Bake 35 minutes (325 for glass pan; 350 for aluminum)
then prick top of the cake with a tooth pick or skewer
Add glaze
1/4 c. lemon juice
1 cup confectioners sugar
lemon peel, grated
This was very popular in the sixties
Recipe Contributed by
Mary Ann Laun from an old time recipe file
1 1/4 Cup Sugar
1 1/4 Cup Water
1 Tbs. Butter
5 Tbs. Cornstarch
3 Tbs. Water
3 Egg Yolks
2 Tbs. Milk
1/4 tsp. Salt
3 Lemons (enough to make 1/2 cup juice...include a touch of grated peel & pulp)
Mix sugar, water, butter; bring to a boil. Lower heat. With a wire wisk, stir in mixture of cornstarch and water. Cook until thick, stirring constantly. Beat in egg yolk, milk, salt; stirring constantly. When thickened enough, remove from heat. Add juice, peel and pulp to filling. Cool about 20 minutes. Pour into baked pie shell.
Meringue: 3 egg whites
1 tsp. lemon juice
6 Tbs. sugar
Using a deep mixing bowl and mixer at high speed, beat egg whites and lemon juice until nearly stiff. Use rubber spatula to scrape sides of bowl while mixing. Slowly add sugar while continuing to beat. When peaks can be formed, drop by spoonfuls on pie, covering all the filling to crust edge. Bake 350 degrees for 5 minutes. Meringue should be lightly brown.
Have the cornstarch/water already mixed together in a dish before beginning to boil the sugar/water/butter. (The cornstarch/water tends to get stiff, so stir to create smooth liquid mixture as you add.) As well, mix together the yolks/milk/salt in another dish. Have the juice/peel/pulp squeezed and ready to add. Ingredients need to go together quickly. When the cornstarch/water is added, the custard thickens quickly.
To make a larger meringue, use 4 whites instead of three and add 8 Tbs. sugar instead of 6. (Do not increase the yolk amount.)
Make a piecrust and prebake it or use a frozen piecrust that has been prebaked. Cool.
3 egg yolks
1 1/4 c. sugar
4 T. cornstarch
Grated rind of a lemon
Juice of 1 lemon (1/4 c.?)
Beat egg yolks with 3 T. cold water. Set aside.
Mix sugar and cornstarch so no lumps. Add egg yolks and water mixture, lemon juice and lemon rind. Add boiling water. cook until thick and bubbly. (Thickens as it cools.)
Pour into a prepared piecrust.
Meringue: 3 egg whites
1 tsp. lemon juice
6 Tbs. sugar
Using a deep mixing bowl and mixer at high speed, beat egg whites and lemon juice until nearly stiff. Use rubber spatula to scrape sides of bowl while mixing. Slowly add sugar while continuing to beat. When peaks can be formed, drop by spoonfuls on pie, covering all the filling to crust edge. Bake 350 degrees for 5 minutes. Meringue should be lightly brown.
To make a larger meringue, use 4 whites instead of three and add 8 Tbs. sugar instead of 6. (Do not increase the yolk amount.)
Recipe Contributed by
Sandy Grams
Ingredients:
1 box plain yellow cake mix
4 eggs
1 cup brown sugar
1 can (30 oz. size) pumpkin
1 cup margarine or butter
2/3 cup milk
1 tablespoon cinnamon
1/2 cup brown sugar
Directions:
Reserve 1 cup of the cake mix. Set aside.
Melt 1/2 the margarine and mix with remaining cake mix and 1 beaten
egg.
Spread in bottom of 9 x 13-inch greased Pyrex dish.
Mix together the first measure of brown sugar, the milk, cinnamon,
remaining beaten eggs, and pumpkin. Pour over cake mix layer.
Combine the reserved cup of cake mix, remaining brown sugar and the
remaining softened margarine. Crumble over pumpkin layer and bake 45
minutes at 350 degrees F.
Serve warm, or chill in refrigerator. Cut in squares and serve with
whipped cream or whipped topping.
Recipe Contributed by
Leslie Tirapelle
5 apples, chopped
3/4 c. sugar
1 t. cinnamon
2 Handful of cornflakes
Crust:
2 1/2 c. flour
1 c. Crisco
1 t. salt
1 egg (separate and use yolk)
2/3 c. milk
Cut Crisco into flour and salt. Add egg and milk and do not overroll. Roll half of it into a 9 x 12 pan. Add cornflakes on top of crust. Add chopped apples mixed with sugar and cinnamon. Roll crust on top. Brush with egg white and sprinkle with raw sugar. Bake 350 degrees until bubbly, 35 minutes.
This recipe is from my good friend and "shirttail cousin" in Port Orchard, WA. She is the sister of Roger Schuettke, husband of Marcia's cousin, Phyllis. I love to go visit whenever I am in town and we walk in her garden, in her forest trail, and we update each other about the family, her artistic endeavors and crafting and her chickens. She and Ortie are the sweetest couple!
She always made this since she could cut it in squares and put it in lunch boxes!
Recipe Contributed by
Christine Schuettke Krueger
2 c. flour and 1 t. salt
(Sift first and then lightly spoon into measuring cup)
2/3 c. shortening
Separate 1 egg yolk, beat with fork and add milk to make 1/3 cup
Cut shortening into sifted dry ingredients until mixture resembles corn meal.
Mix milk and one egg yolk with 1/4 c. of mixture
Add to remaining mixture to form dough. Divide in half.
Roll out dough and place in pie pan. Spread 1 T. flour in pie crust.
Fill and roll out dough for top crust. Crimp edges and provide vents.
For Blackberry pie...
1 prepared pie crust
6 c. berries
3/4 c. sugar
2 T. tapioca
Bake 350 degrees for 35 minutes or until bubbling.
Recipe Contributed by
Mary Ann Laun
5-7 large tart apples
3/4 c. sugar
2 T. flour
1 t. cinnamon
1/8 t. salt
1/4 t. nutmeg
Pare, core, and slice apples. Add sugar mixed with flour, pices.
Fill 9" pastry pan. Dot with butter.
Bake 450 10 minutes; then 350 for 40 minutes.
Note: If apples aren't tart, add 1 T. lemon juice
Recipe Contributed by
Mary Ann Laun
1 prepared pie crust
1 qt. huckleberries
3/4 c. sugar
2 T. tapioca
Bake 350 degrees for 35 minutes or until bubbling
Recipe Contributed by
Mary Ann Laun
5-7 large tart apples
3/4 c. sugar
2 T. flour
1 t. cinnamon
1/8 t. salt
1/4 t. nutmeg
Pare, core, and slice apples. Add sugar mixed with flour, pices. Fill 9" pastry pan. Dot with butter. Bake 450 10 minutes; then 350 for 40 minutes. Note: If apples aren't tart, add 1 T. lemon juice
Recipe Contributed by
Marcia Laun
1 prepared pie crust
1 qt. huckleberries
3/4 c. sugar
2 T. tapioca
Bake 350 degrees for 50 minutes or until bubbling, May cover with foil so it won't brown so much.
Recipe Contributed by
Marcia Laun
2 c. flour and 1 t. salt
(Sift first and then lightly spoon into measurig cup)
2/3 c. shortening
Separate 1 egg yolk, beat with fork and add milk to make 1/3 cup
Cut shortening into sifted dry ingredients until mixture resembles corn meal. Mix milk and one egg yolk with 1/4 c. of mixture
Add to remaining mixture to form dough. Divide in half. Roll out dough and place in pie pan. Spread 1 T. flour in pie crust.
Fill and roll out dough for top crust. Crimp edges and provide vents.
For Blackberry pie...
1 prepared pie crust
4 c. berries
3/4 c. sugar
2 T. tapioca
Bake 350 degrees for 35 minutes or until bubbling.
Recipe Contributed by
Marcia Laun
14 0z can fat free sweetened condensed milk
1 Tablespoon grated lime zest
1/2 c. lime juice
2 c. thawed frozen fat free whipped topping
6 oz. prepared reduced-fat graham cracker crust
1 small lime, thinly sliced
whisk together the condensed milk and lime zest and juice in a large bowl. Fold in the whipped topping, one-third at a time, just until blended. Spoon the filling into the crust, smoothing the top with a rubber spatula. Freeze until firm at least 4 hours or up to 1 day.
To serve, let the pie stand at room temperature fro 10 minutes for easier slice. Garnish each serving with a slice of lime and serve at once.
1/8th of pie =
210 calories
3 g fat
1 g sat fat
0 trans fat
2 mg. cholesterol
120 mg. sodium
44 carbs
1 g. fiber
4 g protein
119 calcium
points value 4
Recipe Contributed by
Mary Ann
Sift:
3 c. flour
1 t. salt
6-7 t. cocoa
2 t. soda
Make three holes in dry ingredients and pour in each:
3/4 c. oil
2 T. vinegar
2 t. vanilla
Cover and wait for bubbles to form.
Add 2 cups cold water.
Mix on low speed. Pour in prepared loaf pan.
Bake 350 for 30-35 minutes.
Recipe Contributed by
Pat Allen
7-9 peaches, sliced depending on size (I slip them into boiling water for 3 minutes so the skins slip off.
1/4 c. flour
2/3 c. sugar
Prepare your favorite pie crust for a top and bottom. I used Marcia's pie crust and added 2 T. butter (since it is so dry here)
Parboil peaches 3 minutes and slip skins off. Slice peaches in half (off center) so that the pit comes out in one piece.
Dust with 1/4 c. flour and 2/3 c. sugar.
If very juicy, I drained the juice and reduced it on the stove and then added it back in, at the last minute. Dot pie with butter.
Bake at 425 for 15 minutes and then reduce to 375 degrees for 30-40 minutes or until bubbly. Cool well before serving.
Delicious with Bloom Ranch "Blum Beauty" peaches!
When you fill the pie shell, you can quickly peel a few more if you need it. I like to mound it high.
Recipe Contributed by
Mary Ann Laun
1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
Yield: 20 servings (serving size: 1 wedge and 1 teaspoon syrup)
CALORIES 302 (30% from fat); FAT 10g (sat 3.8g,mono 3.3g,poly 2.8g); IRON 0.6mg; CHOLESTEROL 11mg; CALCIUM 59mg; CARBOHYDRATE 45.8g; SODIUM 252mg; PROTEIN 6.9g; FIBER 1g
Rick's grand-niece, Sabrina, has made this a couple of times and it is always a hit!! The recipe is from Cooking Light Magazine
Notes from the Cooking Light Magazine:
Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.
Recipe Contributed by
Sabrina Fabbri (Rick and Susan's grand-niece
2 cups graham cracker crumbs
1/2 cup butter, melted
2 1/4 cups sugar, divided
2 pounds cream cheese, at room temperature $
5 large eggs, at room temperature
2/3 cup heavy whipping cream
4 ounces white chocolate, finely chopped and melted
1 teaspoon peppermint extract
3/4 cup flour, sifted
Finely crushed peppermint candies
1. Preheat oven to 300? with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside. (Note! I like the 11 inch pan!)
2. Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan.
3. Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.
Peter Birk, Boka, Seattle, Sunset
DECEMBER 2012
At Boka restaurant in Seattle, chef Peter Birk serves this extravagantly dense and creamy cheesecake that's big enough for a party. He infuses his base with fresh mint, but we opted to keep it simple and use pure peppermint extract.
Yield: Serves 18 to 20
Total: 2 Hours, 30 Minutes
Made for Lissa's baby shower. serves 20! I would call this a special occasion cheesecake, not just for birthdays!
Recipe Contributed by
Mary Ann Laun from Sandy Grams from Sunset
3 c. cut rhubarb
1 c. sugar
2 T. flour
2 eggs
1/2 c. raisins
2 T. butter melted
Beat eggs slightly, add sugar, flour, pinch of salt and melted butter.
Into this add cut rhubarb and raisins.
Mix thoroughly and pour into an unbaked pie shell.
Criss cross the top. Bake 1 hour at 350.
Recipe Contributed by
Roger Schuettke
2 Cups Sifted Flour
1 tsp. Salt
2/3 Cup Shortening
Egg Yolk & Milk to make 1/3 Cup
Save Egg White for basting top crust before baking.
**Do NOT baste single crusts with egg white.
Cut shortening into dry ingredients until mixture resembles coarse meal. Beat milk/yolk together and mix 1/4 cup of mixture. Add to the remaining mixture to form dough. (Mix as little as possible.) Roll out dough between sheets of
plastic wrap. Bake as directed for fruit pies. For single crust pie, 450 degrees for 15 minutes.
**For single crust for Quiche....450 degrees for 5 to 8 minutes.
5 medium to large spoonfuls of Crisco
pinch of salt
8 level spoonfuls of water
Mix enough flour in Crisco to a mealy consistency. Add water gradually and mix enough flour so you can put it in a floured cloth. Work enough flour so it will be able to roll easily. Use half of dough for the bottom crust. Make it thicker than the top crust. Use a rolling pin jacket. For top crust roll thinner. Spread over pie and take a knife making air holes through the center. Pinch around edges for a neat crust. I brush around the top with milk and sprinkle sugar all around. This is for one double pie crust.
Recipe Contributed by
Rose Kuchenski
1 c. brown sugar
3 T. butter
3 egg yolks
1 1/2 c. white sugar
1/2 c. pineapple juice
1 1/2 c. flour
1 1/2 t. baking powder
3 egg whites, stiffly beaten
Melt brown sugar and butter in pan, then cover with pineapple slices. (Olive's note: ?I have a heavy iron skillet that bakes perfect.?) Then beat 3 eggs and add sugar gradually, beating well. Add flour and juice alternately. Add egg whites last. Pour batter over pineapple slices in pan. Bake at 350 degrees about one hour or until done. Turn upside down on plate. Serve with Dream whip. Olive's note: ?This is good!?
Recipe Contributed by
Rose Kuchenski
STEP 1:
2 c. sugar
1 c. veggie oil
4 eggs
2 c. or 1 can(15 oz.) pumpkin
STEP 2:
2 c. flour, sifted
2 tsp. baking powder
1 tsp. baking soda(try dissolving in a bit of water first. We keep getting clumps)
1/2 tsp. salt
2 tsp. cinnamon
1 tsp vanilla
Mix Step 1 ingredients. Then combine Step 2 dry ingredients. Mix all together including vanilla.
Bake at 350* for 25 minuted in a greased jelly roll pan.
Cool.
Top with Cream Cheese Frosting listed seperately.
This recipe is about the same: https://www.tasteofhome.com/recipes/pumpkin-bars/
Just saw a picture with toasted chopped walnuts on top. Will try next time
Recipe Contributed by
Sharon Postmus (Marcy's neighbor)
Combine:
1 1/2 c. Prepared pumpkin
1/2 tsp. Salt
2 Tbs. Molasses
2 tsp. Pumpkin pie spice
1 c. Brown sugar (firmly packed)
Add:
3 Eggs (slightly beaten)
1 c. Milk
Pour into unbaked pie shell. Bake in hot oven at 425 degrees for 40 to 50 minutes until knife inserted in center comes out clean.
(1 9-Inch Pie)
Wil loved it!
1 1/2 Qt. Fresh Strawberries (Reserve half, mash other half)
1 cup sugar
3 Tbs. Cornstarch
Baked Pie Crust
Cook mashed berries and sugar 5 minutes. Stir until clear. Add 2 Tbs. lemon juice. Fill baked crust with whole berries. Pour cooked berries over
berries in crust. Chill. Top with whipped cream when ready to serve.
This pie was said to be Dwight D. Eisenhower's favorite
3 1/2 T. cornstarch
1 c. water
1 c. sugar
1 t. lemon juice
1 c. strawberries, crushed
1 box strawberries, whole
Mix cornstarch and water so there are no lumps. Add sugar and lemon juice. Cook until it starts to thicken and add crushed berries. Cool. Pour a box of whole strawberries in a baked crust, then add the cooked mixture over them. Serve with whipped cream.
Recipe Contributed by
Olive Sawyer
Cake
1 cup (2 sticks) butter, cut into pieces
8 ozs. Semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel Sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 Tablespoons (1/4 stick) unsalted butter
Vanilla Ice Cream
For Cake:
Preheat oven to 350.
Butter 10 inch diameter springform pan. Line bottom with waxed paper.
Stir butter and chocolate chips in heavy large saucepan over low heat until melted.
Mix sugar and cocoa in large bowl.
Add eggs; whisk until well blended.
Whisk in chocolate-butter mixture.
Pour batter into prepared pan.
Bake until tester inserted into center comes out clean, about 45 minutes.
Cool cake completely in pan on rack.
Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate)
For Caramel Sauce:
Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes.
Remove from heat.
Add in cream (mixture will bubble vigorously).
Return to low heat; stir until any bits of caramel dissolve.
Add butter; whisk until smooth.
(Can be made 1 day ahead. Cover and chill.)
Cut cake into wedges. If desired, arrange wedges on baking sheet and re-warm in 350 oven 10 minutes. Re-warm caramel sauce over medium-low heat, stirring often. Place 1 small cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.
10 to 12 servings
Recipe Contributed by
Susan Pruett
1 1/2 c. flour
1 c sugar
3 T. cocoa
1/2 t. salt
1 t vanilla
5 Tbsp. oil.
1 c water
1 T. vinegar
1 t. baking soda
In a 9 x 9 pan (no grease), sift dry ingredients into pan and stir to blend.
Make 3 wells in mixture. Put oil in one, vinegar in another and vanilla in the third. Pour water over all and mix well. Bake at 350 degrees for 30-45 minutes. Frost with buttercream frosting or sprinkle with powder sugar.
Recipe Contributed by
Genevieve Sherman via Mary Ann Laun
3 c fat free Greek yogurt (I used Fage total 0)
3 eggs
1 Pkg sugar free cheesecake pudding
1 tbls Stevia
1 Tbls vanilla.
Mix it all together real good, pour in a pan sprayed with a little Pam, cook at 350 for 30 minutes. Let cool, then refrigerate for about 2 hrs.
One eighth of the pie is 1 sp and you can top with any fruit mixed with a little stevia. Yum!!
Found on FB posted by leader
Recipe Contributed by
WW Leader