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Cut butter into flour until pieces are size of pea. Mix in coconut. Place in 9x13 dish and press down with fork. Bake 10 min. at 350°. Remove from oven.
Mix apples, sugar, and cinnamon. Pour over baked crust.
Mix egg yolks and sour cream. Place on apples by tablespoon-fulls.
Bake 25-30 min longer or until crust is brown around edges.
Crust: Combine 1 packet of cracker (Cinnamon Crisp crackers are preferred) crumbs with melted butter. Press into 8 or 9 inch pie plate, reserving 1/2 cup crumbs for topping.
Filling: Beat egg whites until stiff. In separate bowl, beat cream cheese until fluffy; add egg yolks, sugar, lemon rind, lemon juice. Fold stiffly beaten egg whites into cream cheese mixture. Turn into crumb shell. Sprinkle with remaining crumbs. Bake at 350° for 25 minutes, until slightly firm. Chill for at least one hour before serving.
Combine flour and salt in bowl. With 2 knives or pastry blender, cut in shortening until little balls about the size of peas are formed—or process in food processor.
Sprinkle water onto flour, one tablespoon at a time. Mix lightly with a fork until all flour is moistened. Add a little water if necessary (or until clump develops in processor).
Gather dough together with fingers. Press into ball. Divide in two parts if making two crusts. Refrigerate until filling is ready.
For a prebaked pie shell, bake at 475° for 8-10 min.
Preheat oven to 400°. In a large bowl, combine sugar and flour. Trim rhubarb (as celery), cut into pieces, and add to sugar mixture. Toss lightly to combine.
Roll half of pastry and place in pan. Add rhubarb. Mound in center. Dot with butter. Roll pastry and cut into strips to make lattice.
Brush the top crust with milk before baking—this makes the pie brown beautifully.
Bake 50 min. or until golden and juice bubbles.
Cool on rack.
Grease, with shortening, and flour 10 cup tube pan. Preheat oven to 300°. Cream butter with sugar. Add eggs one at a time, beating well. Add flour in 3 portions, beating well. Add sour cream, soda, salt, and vanilla. Mix thoroughly.
Note: An addition of 1/4 tsp orange or lemon extract is nice. Or you can add coconut flavoring and coconut.
Turn into pan. Bake 1 1/4 hours. Check for doneness with a toothpick. When pick comes out clean, remove from oven and cool in pan on rack for 5 minutes. Remove from pan and cool on plate on rack.
Melt chocolate and butter over hot water or in microwave. Cool slightly. Beat in egg. Add marshmallows and nuts that have been mixed together previously. Dump out onto waxed paper. Form into 3 or 4 logs. Rolls logs in confectioner’s sugar or coconut. Refrigerate. When cold, cut into rings. May be frozen.
Preheat oven to 350°. Arrange half of bread cubes in 13x9 inch glass dish. Sprinkle with half of coconut and all of apricots. Add more apricots if you like. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy pot. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon gently push bread into milk mixture. Let stand 15 min. Bake until pudding is set and golden brown, about 50 minutes. Cool slightly on rack. Serve warm, topped with confectioner’s sugar or whipped cream, or plain.
Lightly butter 9 inch spring-form pan. Dust with flour. Beat egg whites until stiff. Melt chocolate either over boiling water, or in microwave. Add coffee. Cool until tepid. In another bowl, cream butter and sugar. Add yolks and flour. Add chocolate mixture. Fold in egg whites. Bake 60-70 min. at 350°. Dust with confectioner’s sugar when cool, or serve with whipped cream. Very rich.
Prepare 1 pkg. angel-food mix as label directs. (I use Duncan Hines). Fold in grated chocolate. Turn into ungreased 10" tube pan. Bake and cool as directed. Cut into 3 layers with a serrated knife.
In a chilled bowl, beat 2 cups cream with 1 cup sifted confectioner’s sugar and 1/2 cup cocoa and dash of salt until thick enough to spread. Fill and frost 3 layers.
Heat oven to 350°. Place butter in 9x13x2 pan and melt over low heat. In even layers sprinkle first cracker crumbs, then coconut, then chocolate pieces. Pour milk over all. Top with walnuts. Bake 30-35 min. Let cool completely before cutting into bars. Makes 30 1.5 x 2.5 in. bars.
Sift flour with baking powder, soda, salt, and nutmeg.
In another large bowl, beat butter, sugar and egg until light and fluffy. Beat in sour cream and vanilla.
Gradually add flour mixture. Mix until well combined. Divide into 4 parts, wrap, and refrigerate.
Preheat oven to 375°. Lightly grease cookie sheets.
Roll dough on well floured surface to 1/4 in thick. Cut out cookies and place 2 inches apart on sheet. Sprinkle tops with sugar.
Bake 10-12 minutes or until edges are brown and cookie is golden. Cool.
Gradually add 4 cups powdered sugar to cream cheese, mixing well after each addition. Add chocolate and vanilla; mix well. Chill slightly; shape into 1 inch balls; roll in almonds, cocoa, or additional powdered sugar. Chill.