BEST OF DESSERTS

Apple Cake

2009-06-23T13:51:00.000-07:00

Apple Cake

2 c. finely chopped

raw apples

• 1/2 c. sugar

• 1 egg, beaten

• 1 c. flour

• 1 t. cinnamon

• 1 t. baking soda

• 1/4 t. salt

• 1/2 c. chopped nuts

• 1 t. vanilla

• 1/2 c. raisins

Place apples in large mixing bowl. Add sugar, stir, and let

stand for 1/2 hour. Add rest of ingredients and blend well.

Pour into 8 or 9-inch square pan. Bake at 350° for 35

minutes.

This will be a very moist cake. Serve with powdered

sugar sprinkled over or top each serving with a dollop

of whipped cream

Poppy Seed Cake

2009-06-23T13:47:00.000-07:00

Poppy Seed Cake

• 1 c. butter

• 1 1/2 c. sugar

• 2 1/2 c. wheat flour

• 1 t. baking soda

• 1 c. buttermilk

• 1/2 oz. poppyseed

• 1 t. vanilla

• 4 eggs, separated

• 1/2 c. brown sugar

• 1 t. cinnamon

Soak poppyseeds in buttermilk for 15 minutes. Cream

butter and sugar together. Add egg yolks. Add the dry

ingredients, alternating poppyseeds with the flour and

sugar mixture. Beat eggs white stiff and fold into mixture.

Pour half of batter into greased bundt pan.Mix brown

sugar and cinnamon and sprinkle over batter. Pour on

remaining half of batter.

Bake at 350° for one hour. Test with toothpick for

doneness.

Fudge Icing

2009-06-23T13:45:00.002-07:00

Fudge Icing

1/2 c. butter

• 1/4 c. cocoa

• 1 egg

• 2 c. powdered

• sugar

• milk

Cream together butter and cocoa. Add egg and blend

well. Gradually mix in sugar. Using electric mixer, beat

on high speed to combine thoroughly.

If icing is too stiff, add 1 t. milk at a time until a thick

and moist consistency is reached

Praline Cheesecake

2009-06-23T13:45:00.000-07:00

Praline Cheesecake

• 1 c. graham cracker

crumbs

• 3 T. sugar

• 3 T. butter, melted

• 3 8-oz. pkg. cream

cheese, softened

• 1 1/4 c. dark brown

sugar, packed

• 2 T. flour

• 3 eggs

• 1 1/2 t. vanilla

• 1/2 c. finely chopped

pecans

Heat oven to 350°. Combine crumbs, sugar, and butter.

Press into bottom of 9-inch springform pan. Bake at 350°

for 10 minutes.

Combine the softened cream cheese, sugar and flour,

mixing at medium speed on electric mixer until well

blended. Add eggs, one at a time, mixing well after each

addition. Blend in vanilla and nuts. Pour mixture over

crumbs.

Bake at 350° for 50 – 55 minutes. Loosen cake from

rim of pan. Cool before removing rim of pan. Chill.

Brush with maple syrup and garnish with pecan halves,

if desired. Up to 12 servings.

Christmas Fruit Cake

2009-06-23T13:43:00.000-07:00

Christmas Fruit Cake

1 c. vegetable oil

• 1 1/2 c. sugar

• 4 eggs

• 2 c. plus 1 c. flour

• 1 t. baking powder

• 2 t. salt

• 1 c. pineapple juice

• 1 1/2 lbs. mixed

candied fruit

• 1 lb. light-colored

raisins

• 2 c. chopped nuts

• 1 T. vanilla

• 2 - 3 T. rum or

brandy (flavoring

extracts or the real

thing)

A traditional holiday treat! This is a pound cake with fruit, a

pleasant contrast to the sugary store-bought variety.

Preheat oven to 275°.

Mix together oil, sugar, eggs and beat vigorously by hand

or with electric mixer for 2 minutes. Sift together 2 cups

flour with baking powder and salt. To this stir in oil mixture

alternately with pineapple juice.

Separately, mix 1 cup flour into candied fruit, raisins, nuts.

Pour batter over fruit, mixing thoroughly. If batter seems

thin, add a small amount of flour. (Batter should be thick

enough so fruit does not sink to bottom.)

Grease 2 loaf pans and line with waxed paper. Pour batter

into pans. Place a pan of water on lower oven rack. Bake

cakes 2 1/2 – 3 hours at 275°.

After baking, let cakes stand 15 minutes before removing

from pans. Cool thoroughly on racks without removing

paper.When cool, remove paper.Wrap cakes in aluminum

foil and store in refrigerator. Best if made one week to one

month ahead.

Lemoncake Pudding

2009-06-23T13:20:00.000-07:00

Lemoncake Pudding

• 1/4 c. flour

• 1 c. sugar

• 1/4 t. salt

• 1 1/2 t. grated

lemon rind

• 1/4 c. lemon juice

• 2 egg yolks

(well beaten)

• 2 egg whites

(stiffly beaten)

• 1 c. milk

Sift together flour, sugar, salt and lemon rind. Stir in

lemon juice, egg yolks and milk. Fold egg whites into

mixture. Pour into 1-quart casserole or 6 custard cups.

Set in pan with 1 inch of water.

Bake at 350° for 50 minutes

Easy Chocolate Cake

2009-06-23T13:10:00.001-07:00

Easy Chocolate Cake

1 egg

• 1/2 c. vegetable oil

• 1 c. sugar

• 1 2/3 c. flour

• 4 T. cocoa

• 1 t. baking powder

• 1 t. baking soda

• 1 t. vanilla

• 1 c. boiling water

This easy, flexible recipe makes a delicious chocolate layer

cake, sheet cake or cupcakes. You can double this recipe

successfully.

Just drop ingredients into a bowl in the order listed at

right.Mix until smooth with an electric mixer. Pour

into your choice of baking pans (cupcake, layer cake,

square or oblong). Bake at 350° for 25 minutes or until

done.

Carrot Cake

2009-06-23T13:10:00.000-07:00

Carrot Cake

3 c. grated carrots

• 2 c. flour

• 2 c. sugar

• 2 t. cinnamon

• 1 t. nutmeg

• 1 t. salt

• 2 t. baking soda

• 2 t. baking powder

• 4 eggs

• 1 1/2 c. oil

• 1 t. vanilla

• 1 c. chopped

walnuts

Sift dry ingredients together in a mixing bowl.Make a

well and add oil and eggs.Mix well. Add carrots, vanilla

and nuts.Mix.

Bake in 13 x 9-inch pan at 350° for 40 – 45 minutes until

done.

Indian Pudding

2009-06-23T13:06:00.000-07:00

Indian Pudding

• 4 c. milk

• 1/3 c. yellow corn

meal

• 1/4 c. water

• 1/2 t. ginger

• 1/2 t. cinnamon

• 1/4 c. sugar

• 1/2 t. salt

• 1/2 c. molasses

Pour 3 cups milk in saucepan and bring just to a boil.

Moisten corn mean in a cup with 1/4 cup water (to

prevent lumps). Stir rapidly into hot milk using a wire

whisk. Simmer 20 minutes, stirring often.

Combine spices and stir into mixture. Stir in molasses.

Pour into a buttered 1-1/2 quart casserole. Gently pour

the one remaining cup of milk over the top — do not

stir. Dot with butter and bake at 325º for 1 1/2 to 2

hours. Serve hot with cream, ice cream, or hard sauce.

2008-07-19T00:59:00.000-07:00

Indian Pudding

• 4 c. milk

• 1/3 c. yellow corn

meal

• 1/4 c. water

• 1/2 t. ginger

• 1/2 t. cinnamon

• 1/4 c. sugar

• 1/2 t. salt

• 1/2 c. molasses

Pour 3 cups milk in saucepan and bring just to a boil.

Moisten corn mean in a cup with 1/4 cup water (to

prevent lumps). Stir rapidly into hot milk using a wire

whisk. Simmer 20 minutes, stirring often.

Combine spices and stir into mixture. Stir in molasses.

Pour into a buttered 1-1/2 quart casserole. Gently pour

the one remaining cup of milk over the top — do not

stir. Dot with butter and bake at 325º for 1 1/2 to 2

hours. Serve hot with cream, ice cream, or hard sauce.

Apple Cake

2 c. finely chopped

raw apples

• 1/2 c. sugar

• 1 egg, beaten

• 1 c. flour

• 1 t. cinnamon

• 1 t. baking soda

• 1/4 t. salt

• 1/2 c. chopped nuts

• 1 t. vanilla

• 1/2 c. raisins

Place apples in large mixing bowl. Add sugar, stir, and let

stand for 1/2 hour. Add rest of ingredients and blend well.

Pour into 8 or 9-inch square pan. Bake at 350° for 35

minutes.

This will be a very moist cake. Serve with powdered

sugar sprinkled over or top each serving with a dollop

of whipped cream

Carrot Cake

3 c. grated carrots

• 2 c. flour

• 2 c. sugar

• 2 t. cinnamon

• 1 t. nutmeg

• 1 t. salt

• 2 t. baking soda

• 2 t. baking powder

• 4 eggs

• 1 1/2 c. oil

• 1 t. vanilla

• 1 c. chopped

walnuts

Sift dry ingredients together in a mixing bowl.Make a

well and add oil and eggs.Mix well. Add carrots, vanilla

and nuts.Mix.

Bake in 13 x 9-inch pan at 350° for 40 – 45 minutes until

done.

Easy Chocolate Cake

1 egg

• 1/2 c. vegetable oil

• 1 c. sugar

• 1 2/3 c. flour

• 4 T. cocoa

• 1 t. baking powder

• 1 t. baking soda

• 1 t. vanilla

• 1 c. boiling water

This easy, flexible recipe makes a delicious chocolate layer

cake, sheet cake or cupcakes. You can double this recipe

successfully.

Just drop ingredients into a bowl in the order listed at

right.Mix until smooth with an electric mixer. Pour

into your choice of baking pans (cupcake, layer cake,

square or oblong). Bake at 350° for 25 minutes or until

done.

Lemoncake Pudding

• 1/4 c. flour

• 1 c. sugar

• 1/4 t. salt

• 1 1/2 t. grated

lemon rind

• 1/4 c. lemon juice

• 2 egg yolks

(well beaten)

• 2 egg whites

(stiffly beaten)

• 1 c. milk

Sift together flour, sugar, salt and lemon rind. Stir in

lemon juice, egg yolks and milk. Fold egg whites into

mixture. Pour into 1-quart casserole or 6 custard cups.

Set in pan with 1 inch of water.

Bake at 350° for 50 minutes

Christmas Fruit Cake

1 c. vegetable oil

• 1 1/2 c. sugar

• 4 eggs

• 2 c. plus 1 c. flour

• 1 t. baking powder

• 2 t. salt

• 1 c. pineapple juice

• 1 1/2 lbs. mixed

candied fruit

• 1 lb. light-colored

raisins

• 2 c. chopped nuts

• 1 T. vanilla

• 2 - 3 T. rum or

brandy (flavoring

extracts or the real

thing)

A traditional holiday treat! This is a pound cake with fruit, a

pleasant contrast to the sugary store-bought variety.

Preheat oven to 275°.

Mix together oil, sugar, eggs and beat vigorously by hand

or with electric mixer for 2 minutes. Sift together 2 cups

flour with baking powder and salt. To this stir in oil mixture

alternately with pineapple juice.

Separately, mix 1 cup flour into candied fruit, raisins, nuts.

Pour batter over fruit, mixing thoroughly. If batter seems

thin, add a small amount of flour. (Batter should be thick

enough so fruit does not sink to bottom.)

Grease 2 loaf pans and line with waxed paper. Pour batter

into pans. Place a pan of water on lower oven rack. Bake

cakes 2 1/2 – 3 hours at 275°.

After baking, let cakes stand 15 minutes before removing

from pans. Cool thoroughly on racks without removing

paper.When cool, remove paper.Wrap cakes in aluminum

foil and store in refrigerator. Best if made one week to one

month ahead.

Praline Cheesecake

• 1 c. graham cracker

crumbs

• 3 T. sugar

• 3 T. butter, melted

• 3 8-oz. pkg. cream

cheese, softened

• 1 1/4 c. dark brown

sugar, packed

• 2 T. flour

• 3 eggs

• 1 1/2 t. vanilla

• 1/2 c. finely chopped

pecans

Heat oven to 350°. Combine crumbs, sugar, and butter.

Press into bottom of 9-inch springform pan. Bake at 350°

for 10 minutes.

Combine the softened cream cheese, sugar and flour,

mixing at medium speed on electric mixer until well

blended. Add eggs, one at a time, mixing well after each

addition. Blend in vanilla and nuts. Pour mixture over

crumbs.

Bake at 350° for 50 – 55 minutes. Loosen cake from

rim of pan. Cool before removing rim of pan. Chill.

Brush with maple syrup and garnish with pecan halves,

if desired. Up to 12 servings.

Fudge Icing

1/2 c. butter

• 1/4 c. cocoa

• 1 egg

• 2 c. powdered

• sugar

• milk

Cream together butter and cocoa. Add egg and blend

well. Gradually mix in sugar. Using electric mixer, beat

on high speed to combine thoroughly.

If icing is too stiff, add 1 t. milk at a time until a thick

and moist consistency is reached.

Poppy Seed Cake

• 1 c. butter

• 1 1/2 c. sugar

• 2 1/2 c. wheat flour

• 1 t. baking soda

• 1 c. buttermilk

• 1/2 oz. poppyseed

• 1 t. vanilla

• 4 eggs, separated

• 1/2 c. brown sugar

• 1 t. cinnamon

Soak poppyseeds in buttermilk for 15 minutes. Cream

butter and sugar together. Add egg yolks. Add the dry

ingredients, alternating poppyseeds with the flour and

sugar mixture. Beat eggs white stiff and fold into mixture.

Pour half of batter into greased bundt pan.Mix brown

sugar and cinnamon and sprinkle over batter. Pour on

remaining half of batter.

Bake at 350° for one hour. Test with toothpick for

doneness.