RECIPES- DESSERTS
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Cranberry Upside Down Cake Submitted by Nancy Kupec
Cake –
1½ cups fresh cranberries
2 Tbsp. chopped walnuts
1 tsp. grated orange rind
½ cup butter, softened and divided
½ cup packed dark-brown sugar
2 Tbsp. freshly squeezed orange juice
¼ tsp. cinnamon
1½ cups all-purpose flour
½ tsp salt
1 tsp. baking powder
1 cup granulated sugar
1 tsp. vanilla extract
1 egg
½ cup fat-free buttermilk (or ½ cup skim milk mixed with ½ Tbsp. lemon juice)
Glaze –
1 cup confectioner’s sugar
1 tsp. melted butter
2 Tbsp. freshly squeezed orange juice
Preheat oven to 350°. Coat a 9” or 10” round baking pan with cooking spray and dust with flour.
In a small bowl combine cranberries, walnuts and orange rind. In a small saucepan melt 2 Tbsp. butter over medium heat. Stir in brown sugar, orange juice and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.
Whisk flour, salt and baking powder in a medium bowl.
In a large mixing bowl, with an electric mixer set on medium, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk and flour mixture. Spoon over cranberries.
Bake 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert into a rack to finish cooling. Beat glaze ingredients. Drizzle over cake and serve.
9 servings
Coconut Cream Pie - Won first prize in the pie baking contest in 2009 - Submitted by Sue O’Hara
Meringue Ingredients:
3 egg whites
1/8 tsp. of cream of tarter for each egg white
2 Tbsp. of sugar for each egg white
Make meringue first. Have egg whites at room temperature at least 30 minutes before whipping. Add the cream of tarter. Using an electric mixer with a whip attachment whip the egg whites until soft peaks form. Add the sugar one Tbsp. sugar at a time and whip well after each addition until stiff peaks form.
Pie Ingredients:
1 blind baked 9-inch pie shell
2 ¼ cups whole milk
¾ cup sugar
3 egg yolks
¼ cup cornstarch
1 tsp. vanilla
1 1/3 cups toasted coconut, save a little to sprinkle on top of meringue
1 Tbsp butter
Preheat the oven to 325º F. In a saucepan, whisk the 2 cups of the milk and ¾ cup of sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together, temper some of the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry onto the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4-6 minutes. Fold in the vanilla, coconut and butter and mix well. Pour the filling into the prepared pan. Spread the meringue over the hot filling all the way to the edges of the pie. Bake at 325º F for 20 minutes or until lightly brown. Add remaining toasted coconut to garnish the top of the pie.
Penny's Whiskey Cake Submitted by Betty Lapos --- Served at the Kentucky Derby party
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant French vanilla pudding mix
1/2 cup cold water
1/2 cup vegetable oil
4 eggs
1/2 cup whiskey
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
2.Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
3.Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
4.To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
Lemon Thyme Bread --- Served at Valentine Tea 2009 Submitted by Yvonne Berglund
Bread:
2 cups unbleached all-purpose flour
2 tsp baking powder
¼ tsp salt
6 T unsalted butter, softened
1 cup granulated sugar
2 eggs
1 T grated lemon zest
2 T lemon juice
2 T finely chopped lemon thyme
2/3 cup milk
Lemon Glaze:
2 T lemon juice
½ cup sifted confectioners’ sugar
To make lemon thyme bread:
1.Preheat oven to 325º. Grease and flour 8 ½ X 4 ½ X 3-inch glass loaf dish.
2.Sift together flour, baking powder, salt.
3.In small mixer bowl, cream butter at medium speed of electric mixer. Gradually beat in granulated sugar until fluffy, scraping sides of bowl often.
4.Add eggs, one at a time, beating well after each addition. Beat in lemon zest, 2 T lemon juice and lemon thyme.
5.Add dry ingredients alternately with milk, beating at low speed until blended. Pour into loaf dish.
6.Bake in 325º oven 55 to 60 minutes until a skewer inserted in center comes out clean.
7.Cool on rack 10 minutes. Remove from loaf dish. Place on rack over waxed paper. Slowly pour Lemon Glaze over hot bread.
To make Lemon Glaze
1.In small bowl mix 2 T lemon juice and enough confectioners sugar to make a thin pourable consistency.
Yield: 1 loaf (or 3 small)
Lemon-Blueberry Diamonds Submitted by Sheila Nussbaum
Makes: 20 diamonds (or bars)
Prep: 15 minutes. Bake: at 350F.for 50 minutes.
Crust:
¾ cup(1 ½ sticks) unsalted butter, melted
½ cup confectioners’ sugar
2 tsp. vanilla extract
¼ tsp. salt
2 ¼ cups all-purpose flour
Lemon Filling:
2 cups granulate sugar
1/3 cup all-purpose flour
6 large eggs
2 tsps. grated lemon rind
½ cup lemon juice (fresh)
1 cup blueberries (rinsed & drained) or combination of blueberries and raspberries
¼ cup confectioners’ sugar
1. Heat oven to 350F. Grease a 13 x 9 x
2-inch baking pan or coat with nonstick cooking spray.
2. Crust: In bowl, stir together butter, confectioners’ sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan.
3. Bake in 350F. oven for 20 minutes or until edges brown.
4. Filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.
5. Bake in 350F. oven until set, approximately 30 minutes. Let cool in pan on wire rack. Dust with the 1/4 cup confectioners’ sugar. Cut into diamonds or squares.
Chocolate Raspberry Crumb Cake Bars Submitted by Sheila Nussbaum
1 ¼ cups (14 oz can) sweetened, condensed milk
Chocolate-Toffee Cookies Submitted by Sheilla Nussbaum
Makes 48 cookies
Bake at 375 for 12 minutes
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces
(such as Hershey’s Heath Bar baking pieces)
1) Heat oven to 375. Coat baking sheets with nonstick cooking spray; set aside
2) Stir together flour, baking soda and salt in a medium-size bowl; set aside.
3) In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes.
Beat in egg and vanilla.
4) On low speed, gradually add in flour mixture. Beat 2 minutes or until blended.
Stir in Chocolate chips and toffee pieces.
5) Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375 for 12 minutes or until golden.
COOL BAKING SHEETS ON WIRE RACKS FOR 5 MINUTES BEFORE REMOVING COOKIES TO WIRE RACK TO COOL COMPLETELY.
Italian Spumoni Cupcakes --- Served at the Pizza Social in 2014 Submitted by Joy Herbert
1box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and eggs called for on cake mix box
¾of box (4-serving size) pistachio instant pudding and pie filling mix
¼cup cherry juice (from jar of maraschino cherries)
1container (12 oz.) Betty Crocker® Whipped chocolate frosting
18whole maraschino cherries with stems
Directions
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
2 Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
3 Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
4 Bake cupcakes and cool completely as directed on box.
5 Frost cupcakes with frosting. Top each with cherry.
Date Nut Bread - Served with Hazel Nut Cream Cheese --- Served at Valentine Tea 2009 Submitted by Karen Ostrander
1 cup boiling water
1 1/4 cups (8 oz.) package dates, cut into pieces
2 tsp. baking soda
2 cups flour
1 tsp. salt
1/2 cup chopped nuts (I used walnuts)
2 tbsp shortening (I used butter)
1 cup brown sugar (packed)
2 eggs
1. Heat over to 350 degrees
2. Grease bottom of 9 x 5 x 2 loaf pan
3. Pour boiling water over dates and soda and cool
4. Mix flour and salt. Add nuts
5. Combine shortening and brown sugar in bowl, blend well
6. Add eggs and beat well
7. Add dry ingredients, alternating with date mixture, beginning and ending with the dry ingredients. Blend well after each addition.
8. Pour into prepared pan. Bake at 350 degrees for 60-70 minutes.
9. Cool thoroughly before wrapping.
Spread with hazel nut cream cheese to serve (or another type of cream cheese)
I sliced the bread with my electric knife, which makes for easy cutting.
Cream Cheese Christmas Cookies Submitted by Deanna Roberts
“These look so nice for Christmas with the red and green sprinkles”
1 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
½ tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
½ cup chopped pecans
½ cup green sugar crystals
½ cup red sugar crystals
1 cup pecan halves
1.Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
2.Combine the flour and salt; gradually add to creamed mixture; beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
3.On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 ½ inches in diameter. Wrap each roll tightly in foil and refrigerate overnight.
4.Preheat oven to 325º F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into ¼ inch slices.
5.Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15-18 minutes of until bottom of cookie is lightly browned when lifted.
Garden Patch Cake (This was the cake that was a big hit at the Garden Club Picnic) Submitted by Carol Crudele
1 cup vegetable oil
3 eggs
1 ½ cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 ½ tsp cinnamon
¼ tsp salt
1 cup finely shredded carrots
1 cup finely shredded zucchini (raw)
½ cup finely shredded beets (raw)
Peeled but not cooked
1 ½ cups chocolate chips
In a large mixing bowl beat oil, eggs, sugar & vanilla. Combine flour, baking powder, cinnamon & salt and add to egg mixture. Mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into greased & floured 9”x 12” baking pan. Bake at 350º for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool.
Frosting:
2 pkg. 3 ounce cream cheese
½ cup butter, softened
2 tsp vanilla
4 ½ cup powdered sugar
Beat cream cheese, butter, & vanilla until light & fluffy. Gradually add powdered sugar until smooth.
Yields 12-16
Apple - Cherry Crumble Submitted by Karen Ostrander
1 can (20 oz.) apple pie filling
1 pkg. (16 oz.) frozen sweet cherries (Do not thaw)
¼ cup granulated sugar
2 tablespoons fresh lemon juice
1 pkg. (18.25 oz.) white cake mix
¾ cup (1-1/2 sticks) butter melted
½ cup chopped walnuts or pecans – Optional
Vanilla ice cream – Optional
Preheat oven to 350 deg. F.
Spray pan with vegetable pan spray.
Spoon apple pie filling over bottom of prepared pan. Combine frozen cherries, sugar and lemon juice. Spoon cherry mixture over apples.
In a large bowl, combine cake mix and melted butter.Using fingers crumble and distribute cake mixture over fruit.
Sprinkle walnuts over top – Optional
Bake 40-45 minutes or until golden and bubbling.
This is best enjoyed warm with vanilla ice cream.
Cut the above recipe in half and bake
in a 6 inch square pyrex baking dish.
Strawberry Torte Submitted by Carol Crudele
2 small pkgs. Instant vanilla pudding
2 Cups milk
1 8 oz. container of Cool Whip
1 purchased Angel Food Cake (about 13 oz.) broken into small pieces
(or bake your own)
1 large pkg. strawberry Jello
2 ½ cups boiling water
2 pkgs. (10 oz each) frozen strawberries, partially thawed
In a medium mixing bowl, combine pudding with milk, mixing well. Stir in Cool Whip and cake pieces. Spread mixture in bottom of a 13 X 9 X 2-inch pan. Chill.
In a large bowl, combine Jello with water, stirring to dissolve. Add strawberries. Chill until slightly thickened.
Pour Jello mixture over cake mixture and chill until set.
Cut into squares and top each square with additional Cool Whip and a whole strawberry.
NOTE> I used sugar free Jello and fat free, sugar free pudding.
For RASPBERRY TORTE substitute raspberry Jello and frozen Raspberries.
Snowball Dessert
2 Cups flour
1 cup chopped nuts
1 cup margarine or butter – softened
8-oz pkg. cream cheese, softened
1 cup powdered sugar
3-oz pkg. whipped topping (or equivalent in frozen product)
1 lg. pkg. instant pudding mix, any flavor pistachio is very good
3 cups milk
Finely chopped nuts for topping
Preheat oven to 350°.
Blend flour, nuts and margarine/butter together and press into a lightly greased and flowered baking pan, 9 X 13”. Bake 20 minutes or until lightly brown.
Beat together the cream cheese with powdered sugar. Fold in 1½ cups of the whipped topping. Spread over the cooled crust.
Beat together the milk and pudding mix for 2 minutes, and then refrigerate for 15 minutes. Pour pudding over cream cheese filling, and then cover with remaining whipped topping.
Sprinkle with nuts, cover with plastic wrap and keep refrigerated until all served.
Yummie Bars Submitted by Marge Geaslen
1 family sized brownie mix
1 cup graham cracker crumbs
6 oz chocolate chips
6 Tbsp. margarine
1 Tbsp. butter
1 can condensed milk (not evaporated)
3 cups confectioners sugar
2 Tbsp. milk or cream
1 ½ tsp. vanilla
2 sq. chocolate
Mix brownie mix according to package instruction and spread in greased 13×9 inch pan. Combine graham cracker crumbs, chocolate chips and condensed milk. Spread over brownie mix and bake at 350º for 30 to 35 minutes. Cool completely. Make an icing of the confectioners sugar, margarine, milk and vanilla. Spread over cooled brownies. Melt one tablespoon butter and chocolate. Drizzle over icing. Place in refrigerator for an hour before cutting in bars.
These freeze well if you can keep them long enough to get them to the freezer.
“BON APPETIT” …..Marge Geaslen…..Remember this came from a friend and deserves distribution …..”M”
Swedish Nut Cake Submitted by Deanna Roberts
INGREDIENTS
2 cups white sugar
2 cups all-purpose flour
2 eggs
1/2 cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 3/4 cups confectioners’ sugar
1/2 cup chopped walnuts
1/2 cup butter
1 teaspoon vanilla extract
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2.In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9×13 inch baking pan.
3.Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
4.For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Peaches and Cream Cheese Cake Submitted by Sandy Drickhamer -- Served at LOL Luncheon 2019
GROUP ONE INGREDIENTS:
1 ½ c. flour 1 c. milk
2 tsp. baking powder 6 tbs. softened butter or margarine
2 sm. pkgs. dry vanilla pudding Salt (optional)
(not instant)
2 eggs
GROUP TWO INGREDIENTS:
2 (8 oz.) pkgs. cream cheese 1 c. sugar
Additional ingredient:
1 lg. can sliced peaches, drain and save juice
Combine all ingredients in group 1. Beat 2 minutes and pour into greased 9 x 13 inch pan. Arrange sliced peaches over batter.
Combine group 2 ingredients and add 6 tablespoons of peach juice. Beat 2 minutes. Spread this over the peaches to within ½ inch of the side of the pan.
Sprinkle sugar and cinnamon on top before baking. Bake at 350 deg. for 45 minutes. Refrigerate at least 2 hours.
Symphony Brownies --- Served at March 2009 Volunteer Meeting Submitted by Mary Sue Companey
2 boxes Ghirardelli brownie mix, (double chocolate or chocolate walnut flavor)
3 extra large (7 oz) Hershey’s Symphony Milk Chocolate Bars with almonds and toffee
*Cook’s note: These are the extra large bars with the blue label
Preliminaries: Preheat oven to 350º
Preparation:
Prepare brownie mixes as directed on package, preparing each mix in a separate bowl. Spread one prepared mix in a greased 9×13 inch pan. Top batter with candy bars, you may need to break one to get it to fit perfectly; then top with other prepared mix. Bake 40 minutes, no longer.
Cool completely before slicing. Cut into bars.
Apple Crumble Submitted by Karen Ostrander
375 degrees – 45-50 minutes – 8 inch square pan
2-1/2 pounds apples (6 to 10), pared and sliced
2 tablespoons sugar
¼ teaspoon cinnamon
Layer 1/3 of sliced apples in 8” square pan (greased) sprinkle with sugar-cinnamon mixture repeat above, ending with apples sprinkle top of apples with topping mixture (below)
topping
½ cup flour
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ cup sugar
½ cup brown sugar
½ cup cold butter
½ cup rolled oats
Stir first five ingredients together. Cut butter into dry ingredients until mixture resembles coarse cornmeal. Add in oats and mix.
Bake in preheated 375 degree oven 45-50 minutes, or until topping is golden and apples are tender. Serve warm. Good with whipped cream or ice cream!
To use a 9 x 13 pan, just double all the ingredients.
Peanut Butter Oatmeal Chocolate Chip Cookies Submitted by Deanna Roberts
½ pound (2 sticks) butter, at room temperature
2 cups packed brown sugar
2 cups granulated sugar
4 tsp. baking soda
2 tbls vanilla extract
3 cups peanut butter, creamy or chunky
6 eggs, beaten
9 cups quick-cooking rolled oats
One 16-ounce package chocolate chips
Preheat the oven to 350º.
Cream the butter and sugars together in a large mixing bowl. Add the baking soda, vanilla, peanut butter, and eggs, and mix well. Add the oats and mix until well blended. Fold the chocolate chips into the dough. Drop the dough by rounded tablespoon, 2 inches apart, onto an ungreased cookie sheet. Bake for 10 minutes. The cookies should be soft and lightly browned.
~ A shiny aluminum baking sheet will give you the best results for virtually every kind of cookie. They bake evenly and give that light golden color that is so appealing for baked goods.
Strawberry Pizza Submitted by Mary Sterricker --- Served at Sept volunteer meeting
Crust
1 c. flour
1/4 c. powdered sugar
1/2 c. margarine
Topping
1 8 oz. pkg. philadelphia cream cheese
1/2 cup granulated sugar
1 can pie filling.Strawberry, cherry or whatever you like.
Crust: Blend ingredients together and spread onto a 12 in. pizza pan.
bake at 325 until light brown, approximately 12 min. Let cool.
Topping: Blend together cream cheese and sugar. Spread over cooled crust.
Top with pie filling. Chill for 1 hour.
*Cooks note: I prefer cherry pie filling.
Old Fashioned Sour Cream/Raisin Pie --- Served at Soup Night in January 2009 Submitted by Judy Rankin
1 16oz carton sour cream
1 ½ cup sugar
3 T. flour
3 egg yolks
1 cup raisins
3 egg whites
½ tsp. cream of tartar
¾ cup sugar
1 baked 9” pie shell
1.In heavy saucepan stir 1st 5 ingredients together – cook, stirring over med. heat until thick & bubbly – (keep warm)
2.(Meringue) Place egg whites & cream of tartar in a large mixing bowl – beat with electric mixer until soft peaks. Gradually add ¾ cup sugar – 1 T. at a time – on high speed – 4 minutes.
3.Pour warm filling into baked pie shell. Spread meringue on top – bake 350º for 15 min. Remove – cool 1 hour on rack – chill 3-6 hours before serving.
Buttery Oatmeal Crisps --- Served at Valentine Tea 2009 Submitted by Joan Schmitz
1 ¾ Cup quick oats
¾ Cup sugar
¾ Cup flour
½ tsp Baking powder
¾ Cup melted butter
¼ Cup light. corn syrup
¼ Cup whipping cream
1 ½ Cup semi sweet chocolate
3 T. shortening
Pre-heat oven to 350º. Line cookie sheet with foil. In large bowl combine oats, sugar, flour & baking powder. In another bowl combine melted butter, syrup & cream. Add mixture to oat mixture and stir to combine. Drop dough by tsp 3” apart onto prepared cookie sheet. Bake 10-12 minutes until bubbly & brown around edges. Cool cookies on foil. Carefully lift edges and peel cookies off foil. Dip ½ of cookie into chocolate mixture.
Pumpkin Ginger Bread Perfection Submitted by Sue O’Hara
2 Pkgs. (15.25 oz. each) gingerbread mix, like Betty Crocker
1 pkg. (1.5 oz.) Instant fat-free, sugar-free vanilla pudding mix
1 can (30 oz.) pumpkin-pie filling
½ tsp. ground cinnamon
½ tsp. vanilla extract
6 cups fat-free whipped topping
6 gingersnap cookies
1.Heat oven to 350°F. Prepare gingerbread mix as package directs. Divide batter between two greased 8” pans. Bake 30 min. or until done. Let cool.
2.Prepare pudding mix as package directs; stir in next 3 ingredients.
3.Crumble gingerbread. In trifle bowl, layer ½ gingerbread, ½ pudding and ½ whipped topping. Repeat layering once. Chill until ready to serve. Garnish with gingersnap cookies.
Graham Cracker Nut Loaf --- Served at Valentine’s High Tea 2009 Submitted by Joan Majewski
3 ½ cups crackers rolled fine
¾ cup sugar
¾ teaspoon salt
¾ cup melted butter or margarine
¾ cup milk (I use fat free)
4 eggs beaten
1 ½ teaspoon baking powder
½ or 1 cup of walnuts chopped
Mix all together & pour into a greased loaf pans
9x5x3 and 7x3x2, bake at 375 for about ¾ of an hour.
Test in ½ hour. Depending on oven you might want to
Turn down to 350º after 25 mins.
Cream cheese spread for nut loaf
8oz pkg. cheese softened
Maraschino cherries chopped and about 2 TBS of cherry juice
Mix till blended
Orange Juice Cake Submitted by Mary Sue Companey --- Served at Happy Birthday Party in 2012
1 small box vanilla instant pudding
1 box yellow cake mix (no pudding included)
4 eggs
1/2 cup oil
1 cup orange juice
Mix together. Pour into Bundt pan sprayed with Pam Bake at 350 for 40 to 45 minutes or until done.
Glaze
1 stick of margarine
1 cup sugar
1/2 cup orange juice
Heat well until sugar is dissolved. Pour over top of cake as soon as you take it of oven.
wait 5 minutes and turn out onto plate.
The secret is making sure you have sprayed the Bundt pan well !!!
Cranberry Cake Submitted by Deanna Roberts
3 eggs
2 C sugar
¾ C soft butter
1 tsp almond extract
2 C flour
2 ½ C cranberries washed & dried
(use a whole 12 oz bag)
*1/3 C chopped pecans
Preheat oven to 350º
Beat eggs with sugar until light in color, about 5 min. Add butter and extract and beat another 2 min. Stir in flour until combined. Fold in cranberries and pecans. Grease 9″X13″ pan and bake for 45 to 50 minutes or until wood toothpick comes out clean.
*You can use more that 1/3 C of pecans and use extra to top cake.
Monkey Bread Submitted by Donna Peters (the monkey bread is Kermit's favorite)
¾ cup sugar and 2 tsp cinnamon
Cut 4 (8oz) cans of buttermilk biscuits in ¼’s
(leave cans in frig while cutting)
Roll each piece in sugar mixture
Heat in saucepan – ¾ cup butter, 1-cup sugar
11/2-2 tsp. cinnamon heat till bubbly
Layer in greased tube pan:
1)layer of biscuits (1 can coated)
2)small amount of heated mixture
3)¼ cup chopped nuts (pecans)
4)sprinkle any remaining sugar
5)Repeat layers
6)Pour mixture on top
7)Bake at 350 for 40-45 minutes
Reindeer Food Submitted by Donna Peters
1# White Chocolate Chips
12 oz. Plain M&M’s
2 Cups Chex or Crispx
2 Cups Cheerios
2 Cups Thin Stix Pretzels
2 Cups Salted Peanuts
Melt chips in saucepan, stirring constantly.
Mix all other ingredients in a big bowl.
Pour chocolate over ingredients and fold in.
Spread on wax paper and put in refrigerator for about ½ hour.
Break into pieces.
Store in airtight container in frig.
Note: Easier to make in two batches (mixing and refrigerator).
Pecan Tarts --- Served at Valentine Tea 2009 Submitted by Donna Dugan
Pastry: 1 stick margarine, minus 2 T
3-oz package of cream cheese
1 cup flour
Melt margarine. Add cream cheese and flour. Mix with fork. Mixture will be greasy. Roll into 24 balls. Press into tart pans.
Filling: ¾ cup firmly packed brown sugar
1 egg
2 T melted margarine (from pastry)
½ cup pecans or coconut
1 tsp vanilla
Mix filling ingredients. Spoon evenly into tart shells. Bake at 325º for 20-25 minutes. Remove from pan while hot.
Cream De Menthe Bars --- Served at Valentine Tea 2009 Submitted by Yvonne Berglund
1st layer:
½ cup butter or margarine
1 cup sugar
3 eggs (put in all at one time)
1 cup flour
½ tsp salt
1 tsp vanilla
1 can Hershey syrup
Spread into 9 x 13 greased pan and bake at 350º for ½ hour. Cool.
2nd Layer
½ cup butter or margarine
2 cups confectionary sugar
3 T. Cream De Menthe (green)
Spread on cake & refrigerate until cool.
3rd layer
6 oz chocolate chips
6 T butter or Margarine
Melt together, cool a bit. Pour over other mixture. Spread and let cool for at least 10 minutes. May be frozen.
Makes 100 bars.
Jello/Sherbert Dessert Submitted by Carol Crudele --- Served at the Kentucky Derby 2013
For a 8 inch square dish:
1 large raspberry jello
1 pint raspberry sherbet
Dissolve raspberry jello with 2 cups boiling water. Stir until well dissolved. Add sherbet and stir until sherbet is dissolved.
Double for a 9 X 13 pan. Sugar free jello can be used.
Another variation:
1 large orange jello
1 pint orange sherbet
1 can mandarin oranges (15ounces)
Dissolve orange jello with 2 cups boiling water, including the mandarin juice.
Stir until well dissolved. Add sherbet and stir until sherbet is dissolved. Add oranges and chill.
Finger Licking Cake Submitted by Carol Crudele Served at Hawaiian Luau 2012
1 Yellow cake mix
1/3 C oil
4 eggs
1 small can mandarin oranges (undrained)
Frosting:
8 oz Cool Whip, thawed
1 small box instant vanilla pudding
1 small can crushed pineapple
Combine cake mix, oil, eggs and oranges until blended. Put in ungreased 9” X 13” pan. Bake at 350°for 45 minutes or until done. Cool Completely. Fold together Cool Whip, pudding and pineapple. Spread on cake and refrigerate.
Serves 12
Impossible Pie Submitted by Judy Ross
1 C. sugar
4 eggs
1 C. coconut
½ tsp. salt
½ C. flour
2 C. milk
½ C. margarine
2 tsp. vanilla
Place all ingredients in the jar to blender. You need a large blender. Blend until all ingredients are well mixed and smooth, except for some bits of coconut. Pour into a greased deep 10” pie pan. More of a crust seems to develop with a glass pan, but it doesn’t make any difference. Bake at 350° for 40-45 minutes.
Frosted Pecans --- Served at Valentines High Tea 2009 Submitted by Joan Majewski
¼ lb. butter or margarine, melted in 15×11 cake pan
Use 1 and 1/4lbs. pecan halves.
Spread pecans with 2 beaten egg whites (not stiff)
1 cup sugar
1 teaspoon cinnamon
Bake 30 min. at 325 Preheated oven. Wonderful for teas or coffees.
Drain on waxed paper. Nuts are Very Hot, take time to cool thoroughly.
Store in air tight container, they also freeze well.
Banana Oatmeal Cookies Submitted by Sue O’Hara
1 ½ cups flour
1 cup sugar
½ tsp baking soda
1 tsp salt
¼ tsp nutmeg
¾ tsp cinnamon
¾ cups shortening
1 egg, beaten
1 cup mashed banana
1 ¾ cups rolled oats
½ cups chopped nuts
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into bowl. Cut in shortening; add egg, banana, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoons about 1 ½ inches apart into greased cookie pans. Bake at 400º about 15 minutes.
Pina Colada Cake Submitted by Kathy Bogner
Bake a yellow cake in a 9 x 13 pan.
Poke holes in cake with a fork, all over.
Pour 1 large can of crushed pineapple including juice all over cake.
Pour 8 ounces of liquid Pina Colada drink mix all over cake.
Cool in the frig, even overnight.
Frost with I can cool whip that is softened.
Can decorate with flaked coconut, chopped walnuts or pecans, halved maraschino cherries or even all of them.
Keep refrigerated until serving.
Kentucky Derby Pie Submitted by Mary Sterricker
3 eggs, slightly beaten
1 cup light corn syrup
½ cup packed brown sugar
½ tsp salt
1 cup chopped pecans
½ tsp vanilla
1 cup semi-sweet chocolate morsels
1 – 9 inch deep dish pie shell, unbaked
Preheat oven to 450º. Mix all ingredients together and pour into pie shell. Bake for 10 minutes and reduce heat to 350º for 35 minutes.
Light Pineapple Dessert Submitted by Jean Lane
1 box Lorna Doone cookies
1 16 oz. container light sour cream
2 small boxes instant sugar free pudding
1 lg. can crushed pineapple – undrained
1 8 oz. container light Cool Whip
Place Lorna Doones in bottom of 9” x 13” pan. Mix all other ingredients in large bowl and pour over cookies and refrigerate
Cannolle Cake Submitted by Joan Majewski
1 box yellow cake mix with pudding, mix as directed. Pour into 9×13 greased & floured pan. Set aside while mixing balance.
Mix 3 cups ricotta cheese & ¾ cup sugar, 4 eggs & 1 tbs. Vanilla (mix with beaters) and pour gently over cake. Bake in preheated oven 375º for 1 hour. Sprinkle with powdered sugar while hot & cool on cake rack for 1 hour, then refrigerate for several hours.
Mountain Dew Apple Dumplings Submitted by Cheryl Courtney
2 cans crescent rolls
1 cup butter
1 cup sugar
1 teaspoon vanilla
Cinnamon
1 can Mountain Dew
Peel, core & cut apples into 8 slices each (I did 6 slices). Roll one slice into each crescent roll. Place in 9 x 13 lightly buttered pan. Melt butter, add sugar & vanilla, stir lightly. Pour over rolls. Sprinkle with cinnamon. Pour Mt. Dew around edges of pan. Bake at 350° for 40 minutes. Yummy with ice cream!
PINEAPPLE CAKE Submitted by Nancy Kupec Served at our Winter Social in 2020
Preheat oven to 350°.
Mix – 2 cups granulated sugar, 2 eggs, 1 tsp. vanilla, 1 (20 oz.) can undrained crushed pineapple in natural juice.
Add – 2 cups flour, 2 tsp. baking soda, 1 cup chopped walnuts.
Pour mixture into a 9×13 pan sprayed with Pam. Bake for 35-40 minutes. Cool for 10 minutes on wire rack.
For the Frosting – Beat 8 oz. softened cream cheese, one stick of butter (softened), 1-1/2 cups brown sugar and 1 tsp. vanilla. Frost the cake while still warm and sprinkle with 1/3 cup of chopped walnuts
For the Frosting – Beat 8 oz. softened cream cheese, one stick of butter (softened), 1-1/2 cups brown sugar and 1 tsp. vanilla. Frost the cake while still warm and sprinkle with 1/3 cup of chopped walnuts
Snickerdoodle Cookies I
1 1/2 cups sugar
1 cup soft shortening
2 eggs
2 3/4 cups Flour
2 teaspoons Cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Sugar mixture –
For the holiday, 2 TBs sugar, red and green
For regular days, 2 TBs sugar and 2 tsps cinnamon
Preheat oven to 375F.
Mix sugar, shortening and eggs. Sift together flour, cream of tartar, and soda. Stir into sugar mixture. Chill dough. Roll dough into balls the size of walnuts.
Combine 2 TB. sugar and 2 TB. Cinnamon in a small bowl. Roll cookies in the sugar mixture. Place coated cookie dough balls on an ungreased cookie sheet. Bake for 6-8 minutes — watch carefully to make sure they don’t overcook. For soft cookies, take them out before they seem like they’re done. Let cookies set one minute on cookie sheet, then cool completely on wire racks. Makes about 45 cookies
Cake Mix Snickerdoodles Submitted by Penny Johnson
What You’ll Need
2 tablespoons sugar
1 teaspoon ground cinnamon
1 (18-1/4-ounce) package white cake mix (see Note)
1 stick butter, melted
1 egg
1 teaspoon vanilla extract
What to Do
Heat oven to 350 degrees F. In a small bowl, mix together sugar and cinnamon; set aside. In a large bowl, mix together cake mix, butter, egg, and vanilla with a spoon until dough forms. (Some dry mix will remain.) Shape dough into 1-inch balls. Roll balls in sugar mixture, then place about 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes, or until set. Remove from baking sheets to cooling racks.
Notes: The recipe was tested with both the 18.25 ounce box as well as a 15.25 ounce box of cake mix and both batches of cookies came out the same. Either size box will work for this recipe.
LIME JELLO WITH CRUSHED PINEAPPLE - Served at the 2022 Christmas Party
Ingredients
1 3 oz. package lime gelatin
1 15.25 oz can crushed pineapple in it’s own juice
Directions
Stir 1 cup boiling water into gelatin in medium bowl at least 2 minutes or until sugar is completely dissolved.
Stir in can of crushed pineapple. Cover and refrigerate until firm.
Makes approximately 8 1/2 cup servings.
Lemonade Cake by Pat Hawkinson
1 pkg. lemon cake mix (2 layer size)
1 pkg. Jello brand lemon flavored instant pudding and pie mix (small)
4 eggs
1 cup water
½ cup oil
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Blend well, then beat at med. speed for 4 min. Pour in a greased and floured 10 in. fluted tube pan. Bake at 350 degrees for 50-55 min. Do not underbake. Cool in pan 5 min. then prick warm cake with cake tester or wooden pick completely thru to bottom of cake. Gradually spoon Lemony Glaze over cake until completely absorbed. Cool 15 min. Remove from pan. Sprinkle with confectioner sugar if desired.
Lemony Glaze
1 6 oz can of thawed Country Time lemonade flavor frozen drink concentrate, thawed. Add 2 cups unsifted confectioner sugar. Blend well.