Archive for Dessert

Egg Custard

Posted on by Leave a comment

Print
Egg Custard
Submitted By: 
Recipe Type: Dessert
Cook Time: 
Total Time: 
 
Ingredients
  • 8 lrg. eggs
  • 4 C. Milk
  • ½ tsp. salt
  • 1 C. sugar
  • 3 tsp. vanilla
Instructions
  1. Preheat the oven to 350
  2. in a large bowl, mix together all ingredients with an electric beater.
  3. Pour custard mixture into a glass baking dish.
  4. Sprinkle the top with nutmeg.
  5. Place the baking dish inside a larger glass pan with ½ inches of hot water.
  6. Bake for about 1 hour.
  7. Serve hot or cold.

 

Posted in Christmas, Dessert, Eggs, Holiday

Vanilla Wafer Cookies

Posted on by Leave a comment

Print
Vanilla Wafer Cookies
Submitted By: 
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 doz.
 
Ingredients
  • 1⅓ C. flour
  • ½ C. butter, softened
  • ½ C. sugar
  • ¼ C. brown sugar
  • 1 tsp. vanilla
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 egg
Instructions
  1. Preheat the oven to 325
  2. Cream together the butter and sugars until light and fluffy.
  3. Slowly mix in the remaining ingredients and beat until completely mixed.
  4. Scrape mixture into a piping bag.
  5. Pipe the mixture onto a wax paper covered cookie sheet. Each cookie should be about the size of a quarter with a little space between each cookie.
  6. Bake 10-15 minutes or until cookies are golden brown.

 

Posted in Cookies, Dessert

Rhubarb Pie

Posted on by Leave a comment

Print
Rhubarb Pie
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 6 Tbsp. flour
  • 1½ C. Sugar
  • 3 C. rhubarb, cut into small pieces
  • 1 C. raising
  • 2 Tbsp. better
  • 1 tsp. lemon Juice
Instructions
  1. Preheat the oven to 450
  2. Combine flour and sugar
  3. Add rhubarb pieces and raisins and mix to coat all of the pieces.
  4. Spoon mixture into a pre-made 9 inch pie shell (With top).
  5. Dot with butter.
  6. Sprinkle lemon juice over the top.
  7. Moisten the edges of the pie crust and place on the top piece.
  8. Crimp the edges and slit the top of the crust.
  9. Bake at 450 for 15 minutes then reduce the temperature to 350 and bake for an additional 40 minutes.

 

Posted in Dessert, Pies

Carrot Cake

Posted on by Leave a comment

Print
Carrot Cake
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 1½ C. oil
  • 2 C. Sugar
  • 4 Eggs
  • 2 C. Flour
  • 3 C. raw carrots, grated fine
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
Instructions
  1. Beat the oil, sugar and eggs together.
  2. Add the remaining ingredients.
  3. Bake at 350 for 45 minutes or until done in the center.

 

Posted in Cakes, Dessert

Old Fashioned Cake Icing

Posted on by Leave a comment

Print
Old Fashioned Cake Icing
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 1 C. Water
  • 5 t. flour
  • 1 stick butter
  • ½ C. crisco
  • 1 t. vanilla
  • 1 C. sugar
Instructions
  1. in a sauce pan, bring the water and flour to a boil. This will create a paste. Once it begins to boil, remove it from the heat and allow it to cool completely.
  2. Mix remaining ingredients and add flour and water paste.
  3. Beat with a mixer until light and fluffy.

 

Posted in Cakes, Dessert

Poor Mans Oat Pie

Posted on by Leave a comment

Print
Poor Mans Oat Pie
Submitted By: 
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • ½ C. corn syrup
  • ½ C. sugar
  • ¾ C. rolled oats
  • ½ C. coconut
  • ½ C. butter, melted
  • 3 eggs, well beaten
  • 1 tsp. vanilla extract
  • 1 unbaked pastry shell
  • ⅔ - 1 C. pecan halves
Instructions
  1. Preheat the oven to 350.
  2. Place the pie shell in a pie plate and prick the bottom with a fork
  3. in a large bowl, mix together all of the ingredients except the nuts.
  4. Pour mixture into the crust.
  5. Bake for 15-20 minutes and remove from the oven.
  6. Arrange pecan halves on the top of the pie and return to the oven for an additional 30 minutes.

 

Posted in Dessert, Pies

Holiday Fudge

Posted on by Leave a comment

Print
Holiday Fudge
Submitted By: 
Recipe Type: chocolate
 
Ingredients
  • 4 C. Sugar
  • 1⅔ C. Evaporated Milk
  • ½ C. butter
  • 1 pint marshmallow cream
  • 12 oz. semi sweet chocolate pieces
  • 1 tsp. vanilla
  • 1 C. nuts (optional)
Instructions
  1. Cook sugar, milk and butter until it reaches the soft ball stage (236 F).
  2. Remove from heat and remaining ingredients.
  3. Beat until all of the chocolate pieces have melted.
  4. Pour into a greased 13x9x2 inch pan.
  5. Cool and cut into pieces.

 

Posted in Candy, Chocolate, Christmas, Dessert, Holiday

Basic Pie Crust

Posted on by Leave a comment

Print
Basic Pie Crust
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup shortening, chilled
  • 3 tablespoons ice water
Instructions
  1. Whisk the flour and salt together in a medium size bowl.
  2. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs.
  3. Drizzle 2 to 3 tbsp. ice water over flour.
  4. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  5. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  6. Roll out dough, and put in a pie plate.
  7. Fill with desired filling and bake.

 

Posted in Dessert

Chocolate Rum Balls

Posted on by Leave a comment

Print
Chocolate Rum Balls
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 3¼ cups crushed vanilla wafers
  • ¾ cup confectioners' sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ cups chopped walnuts
  • 3 tablespoons light corn syrup
  • ½ cup rum
Instructions
  1. In a large bowl, stir together the crushed vanilla wafers, ¾ cup confectioners' sugar, cocoa, and nuts.
  2. Blend in corn syrup and rum.
  3. Shape into 1 inch balls, and roll in additional confectioners' sugar.
  4. Store in an airtight container.
  5. Roll again in confectioners' sugar before serving.

 

Posted in Chocolate, Dessert

Great Big Oatmeal Cookies

Posted on by Leave a comment

Print
Great Big Oatmeal Cookies
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1½ C. flaked coconut
  • 3 C. rolled oats
  • 1¾ C. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. butter, softened
  • 1¾ C. brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ C. milk
Instructions
  1. Preheat oven to 350
  2. spread the coconuts and oats out on a large baking sheet, use two if necessary.
  3. Bake for 10 minutes or until lightly browned and toasted. Stir often.
  4. While the coconut and oats cool, mix the flour, baking soda and salt.
  5. cream the butter and sugar together in a separate bowl.
  6. Add the eggs and vanilla to the butter and sugar mixture and beat until mixed. Add the milk.
  7. Stir in the flour mixture followed by the coconut and oats.
  8. Chill for one hour.
  9. Drop dough in ¼ C. amounts, 3 inches apart on a greased baking sheet.
  10. Bake for 12 minutes or until lightly browned.
  11. Let the cookies cool for at least a minute before transferring to a wire rack to cool.

 

Posted in Cookies, Dessert

Sour Cream Lemon Pound Cake

Posted on by Leave a comment

Print
Sour Cream Lemon Pound Cake
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 3 sticks of unsalted butter, softened
  • 2⅔ cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 tsp lemon extract
  • lemon zest from 2 fresh lemons
  • 3½ cup flour
  • ½ tsp salt
  • Lemon Glaze:
  • ⅓ cup fresh lemon juice
  • ½ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. sift flour and salt and set aside.
  3. Cream butter and ⅓ cup sugar until light and fluffy, add lemon zest, lemon extract, and remaining sugar ⅓ cup at a time, beating after each addition.
  4. When mixture is fluffy, add eggs one at a time and beat for 6 minutes.
  5. Add flour mixture alternately with sour cream, ending with flour.
  6. Beat untill light and fluffy.
  7. Spoon into greased and floured bundt cake pan.
  8. Bake for 1 hour or until top is deep golden brown and cake springs back to the touch.
  9. While cake is baking mix together sugar and lemon juice for glaze. Stir occasionally to dissolve sugar.
  10. Cool cake in pan on wire rack for about 15 minutes, invert from bundt pan onto wax paper or cookie sheet.
  11. Drizzle glaze all over the cake.
  12. Allow to coll completely before serving.

 

Posted in Cakes, Dessert

Chocolate Strawberry Heart

Posted on by Leave a comment

Print
Chocolate Strawberry Heart
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Cake:
  • 1 cup granulated sugar
  • ¾ cup flour
  • ½ cup unsweetened cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ½ sup strong cold coffee
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • Filling:
  • 2 pints fresh strawberries
  • 1 cup whip cream
  • 1 tbsp water
  • 6 oz white chocolate chips
Instructions
  1. Preheat oven to 350 .
  2. Butter the heart flan pan.
  3. Sift the dry ingredients into a mixing bowl.
  4. Combine the liquid ingredients and add the dry ingredients.
  5. Beat at medium speed for two minutes.
  6. pour into prepared pan.
  7. Bake for 35-45 minutes or until a tester inserted into the center of the cake comes out clean.
  8. Let cool in the pan for 8-10 minutes, and then invert onto a rack to cool completely.
  9. Filling: Reserve ⅔ of the best berries.
  10. Cut the remaining berries into ¼ cubes, and sprinkle sugar to taste.
  11. Soak until juice forms.
  12. Heat the chocolate pieces and water together, whisking constantly until melted and smooth.
  13. Set aside to cool.
  14. Whip the cream until firm peaks from.
  15. Fold into the cooled white chocolate.
  16. Spread the soaked berries and all the accumulated juice on the cake.
  17. Cover with the chocolate whipped cream.
  18. Decorate with the remaining berries.
  19. Chill

 

Posted in Dessert, Holiday

Fudge Filled Cupcakes

Posted on by Leave a comment

Print
Fudge Filled Cupcakes
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • ⅔ cups semi-sweet chocolate chips
  • 6 oz butter
  • 1¼ tsp vanilla extract
  • 4 eggs, large
  • 1½ cups sugar
  • 1 cup all purpose flour
  • Filling:
  • 8 oz Cream cheese , softened
  • ¼ cup sugar
  • 1 egg, beaten, large
  • ½ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Line 30 cupcake tins with paper or foil cupcake liners.
  3. in double boiler, set over medium heat, melt ⅔ cup of chocolate chips, butter, and vanilla.
  4. Stir until smooth.
  5. Remove from heat.
  6. Beat the eggs until frothy, using a whisk or electric mixer.
  7. Gradually, beat in sugar until dissolved.
  8. Gradually, beat in flour.
  9. Fold in the chocolate mixture.
  10. Fill the cupcake tins ⅓ full with chocolate batter.
  11. Mash together the cream cheese, sugar, and egg until blended.
  12. Fold in ½ cup of chocolate chips.
  13. Drop a heaping teaspoon full of filling into each cupcake.
  14. Cover cream cheese mixture with another generous spoon full of batter.
  15. Bake 25-30 minutes.
  16. Let cupcakes cool completely on a rack before storing in a air tight container.

 

Posted in Cupcakes, Dessert

Fresh Fruit Flan

Posted on by Leave a comment

Print
Fresh Fruit Flan
Submitted By: 
 
Ingredients
  • Cake:
  • 5 tbsp milk
  • 4 large eggs
  • 1 tbsp vanilla
  • 2¼ cups cake flour, sifted
  • 1 tsp baking powder
  • 1¼ cup granulated sugar
  • zest of 2 lemons
  • 9 tbsp unsalted butter, softened.
  • Syrup:
  • ⅓ cup granulated sugar
  • ⅓ cup fruit juice
  • (in a small pan over medium heat, stir the sugar and juice until sugar is dissolved)
Instructions
  1. Preheat oven to 350
  2. whisk together milk, eggs, and vanilla.
  3. Set aside.
  4. Combine the dry ingredients(including sugar) and the lemon zest, and mix on low speed for 30 seconds.
  5. Add the butter and ½ of the milk mixture, and blend until dry ingredients are moistened.
  6. Beat on medium speed fro 1 minute.
  7. Add the remaining milk mixture, and beat for 30 seconds.
  8. Spoon batter into prepared pan.
  9. Bake until a tester inserted into the center comes out clean, about 35-40 minutes.
  10. As soon as the flan comes out of the oven, poke the cake all over with a toothpick.
  11. Brush with ½ of the prepared syrup.
  12. Cool in the pan for about 10 minutes, then invert to an oiled cooking rack.
  13. Brush the sides and top with remaining syrup.
  14. To serve, fill flan with desired filling (whipped cream and fresh fruit slices; lemon curd and fresh raspberries, glazed fresh fruit)

 

Posted in Cakes, Dessert

Ethel’s Sugar Cookies

Posted on by Leave a comment

Print
Ethel's Sugar Cookies
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • ¾ C. butter, softened
  • 1 C. sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2½ C. flour, sifted
  • 1 tsp baking powder
  • 1 tsp salt
Instructions
  1. Thoroughly mix together the butter, sugar, eggs, and flavoring of choice.
  2. sift together the flour, baking powder, and salt.
  3. Stir into the butter mixture.
  4. Chill for at last 1 hour.
  5. Roll out to ⅛ inch thickness.
  6. Cut into desired shapes with a cookie cutter dipped in flour.
  7. Re-Roll the scraps and continue cutting until all of the dough is used.
  8. Place on an ungreased baking sheet.
  9. Bake at 400 until delicately golden (about 6-8 minutes).
  10. Frost with icing.
  11. Makes about 4 dozen 3 inch cookies.

 

Posted in Christmas, Cookies, Dessert, Holiday
« Older Entries Recent Entries »