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On this page I will have several dessert recipes that are good for about any occasion. With an exception on some of the cakes which can have uses only for a crowd based entirely on caloric volume. Meaning if you eat this all by itself it will still be good at the end but your waistline may hate you. Lol. I have decided to put all the recipes on one giant web page to reduce confusion for me. Each recipe will be labeled at the top of the page and clicking on the recipe will take you to that recipe. I forget what type of html that is but I used it in my book which is handy. Disclaimer: I have gathered these recipes for *coughs* decades and as such even if they look like some person's recipe with a copyright, well I have years of using this recipe. Most of them I found by going to tasting teas and visiting family members, none of these recipes as far as I know came from any book. I have used these recipes many times and where necessary I will tell you what product I used for a successful dish. |
Cherries with Batter on top (Cake) 2 Tbl. Butter 3/4 C. Sugar Dash of Salt 1 tsp. Baking Powder 1 C. Flour 1/2 C. Milk (Cherrys) 1 can Sour Pie Cherries 3/4 cup Sugar Preheat oven to 350º F. Butter a 9"x9" square baking pan. Note: Double recipe for a 11"x13" pan. (Cake) Cream Butter and sugar. Add alternately to the creamed sugar the dry ingredients and milk. (Cherries) Heat Cherries and 3/4 C. sugar; cook just until sugar is dissolved. Pour cherry mixture into pan and then pour batter over the cherries. Bake 20 to 30 min. or till cake is golden brown on top. Cake is done when toothpick inserted into cake comes out clean. Fruit Cobbler Also known as Poor mans cobbler. 1/4 C. Butter or margarine (note: experiment, used 1/5 C. butter in bottom of pan result was good.) 1-1/2 C. Sugar (if using sweet cherries use 1/4 cup less sugar) 3/4 C. Milk 1 C. Flour (if using self rising flour omit baking powder) 1-1/2 tsp. Baking powder 1 tsp. Salt 1 Can Cherries (sweetened or unsweetened pitted) Note: Add 1/2 cup water if extra moistness is desired. Melt butter or margarine and pour into 8x8 baking pan. Mix dry ingredients (save 1/4 cup of sugar for syrup mixture. If using unsweetened cherries increase to 1/2 cup sugar.) Method 1: Pour 1/2 cup juice from canned cherries add milk until 3/4 cups fluid is acquired into dry ingredients. Pour 1/2 cup water into juice/butter/cherries mixture in pan to replace juice used in batter. Method 2: Mix dry ingredients and add milk mix well. Pour into juice/butter/cherries mixture in pan. Pour batter mixture over juice/cherry/butter mixture. Place in 350° F oven for 30 to 35 minutes, or golden brown on top. Cake is done when toothpick inserted into cake comes out clean. I generally used Method 2 because some of the fruit turns the batter blue or purple. Mom’s Weird Cake 6 Egg whites unbeaten 1 box or 2-⅟4 cups brown sugar 1 tsp. Vanilla 1 tsp. Baking Powder 2 C. Flour + 1 tbl. 2 Cups Pecans (coarsely chopped) Directions: Mix the eggs and vanilla then add brown sugar. Mix the dry ingredients and add to the sugar mixture. Then add the pecans making sure the nuts are well coated as they could burn in the oven. Pour into greased and floured angel cake pan. Bake @ 325° F for 45 min to 1 hour. Cake is done when toothpick inserted into cake comes out clean. Cake should be very moist with a light crust. Recommended serving: 1" thick slices. Note: It will be a bit difficult to remove the cake from the pan even though you greased the pan in advance. It is easier it cools a bit first. Angel cake could be cooked into the bottom and top of pan. Don't ruin the pan when trying to get the cake out its yummy when in chunks also! :-) Dinette Cake 1 1/4 cups Flour 1 cup Sugar 1 1/2 tsp. Baking Powder 1/2 tsp. Salt 3/4 cup Milk 1/3 cup Shortening or oil 1 Egg 1 tsp. Vanilla (my sister uses 2 tsps.) Directions: Preheat the oven to 350° F. Grease and flour square pan, 8”x8”x2” or 9”x9”x2”. Measure all ingredients into large mixer bowl, beat constantly for 3 minutes on high. (My sister uses a whip until well blended.) Scrape bowl occasional while mixing. Pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool. If desired, frost cake with 1/2 recipe of your favorite frosting. Icing: Our favorite is Lemon and we use a white frosting recipe and add 1/2 tsp of lemon zest and 1 tsp lemon juice for the liquid. Yummy. Note: This cake is good plain but if topping is desired we have used fresh strawberries crushed and coated with 1/4 to 1/2 cup sugar letting it sit in the refrigerator till a goodly amount of juice is at the bottom and ladle that over the top of the un-frosted cake. Yummy! Pumpkin Bars Mix #1: 4 Eggs 1 2/3 C. Sugar 1 C. Oil (can substitute 1/2 cup of oil with applesauce for low fat recipe) 16 oz. Pumpkin canned 1 tsp. Vanilla Mix till blended. Mix #2: 2 C. Flour 2 tsp. Baking powder 2 tsp. Cinnamon 1 tsp. Soda Directions: Mix #1 and #2 together till well blended. Bake at 350° F for about 32 to 35 minutes. Icing:< 3 oz. Cream Cheese 1/2 C. Butter 1 tsp. Vanilla 2 C. Powder Sugar Mix well. |
Best Brownies (Heat oven to 350 degrees.) 2 C. Sugar 4 Eggs (large) 2 Tsp. Pure Vanilla 1-1/2 cups Flour 1 tsp. Baking Powder 1 Tsp. Salt 7 rounded tablespoons Hershey's cocoa powder 1 C. Butter,(2 sticks)*or salted margarine* 1 C. Chopped Nuts (optional) In a saucepan on very low heat, melt butter or margarine, take off burner. Add cocoa powder to melted butter and stir till smooth, set aside. Mix together all dry ingredients in a small bowl and set aside. In a large bowl, put the eggs and stir briefly till slightly mixed. Stir in sugar till blended then add vanilla stir well. Add dry ingredients stir until well blended. Batter should be pretty thick. Add cocoa mixture stir well, batter should still be pretty thick. If desired add nuts, stir well. Pour into well greased 13"x9"x2" metal baking pan. Bake 30 min. Or until toothpick inserted comes out clean. For a chewy brownie, bake 25-27 min. Let brownie cool before cutting. |
Peppernuts (Read mixing instructions first!!!) 1 1/2 c. Crisco 2 c. Sugar 1 c. Karo (dark) 1 c. Whipping cream soured: (to sour add 2 Tbs. Vinegar to the non-whipped cream) 1 c. Milk 11 c. Flour 2 tsp. Cardamom ground 1 tsp. Anise seeds 1/3 tsp Nutmeg 2 tsp. Salt 2 tsp. Black Pepper 1 1/2 tsp. Soda 1/2 tsp. Cloves 1 1/2 tsp. Cinnamon Cream sugar and shortening together. Add syrup then mix till blended. Add soured whipping cream mix well. Add to the mix the one cup flour w/all spices in it, MIX WELL. Add the remaining 9-10 cups flour slowly, alternating with the milk, stirring in flour until dough works away from spoon and bowl. (Takes about 9-1/2 to 10 cups.) Let dough stand covered overnight in cool place: fridge. Roll dough with hands out into long thin strips about 1/2 to 3/4 inch thick and cut into 1/2 inch or so pieces. Bake on UN-greased (I used parchment paper) cookie sheet 350°, about 10-20 minutes or until golden brown on bottom of cookie. They will be crunchy and some will be down right hard but oh so yummy!!! These cookies can be stored in freezer bags for weeks. Depending on the 'actual' temperature of your oven, I found that the time on cooking can determine whether or not your cookies are hard or softer, we like ours hard so we cook them till they are golden brown on the bottom. If you like a softer cookie you would want to cook them for less time. So be sure to check the time often. |