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Archive for the ‘desserts’ Category

sour cream pound cake

Tuesday, July 10th, 2007

2 sticks butter (1 cup), room temperature
2 cups sugar
1 teaspoon vanilla
1 cup sour cream
1/2 teaspoon baking powder
3 cups all-purpose flour
6 eggs

Cream butter, sugar, and vanilla together; add eggs, one at a time, beating after each. Sift baking powder and flour together, add alternately with sour cream, starting and ending with flour, and beating at low speed just until combined. Spread batter in a 10″ tube pan that is coated with butter and then dusted with flour. Bake at 300° F about 80 minutes, or until cake tests done. Cool 10 minutes; turn out of pan and cool on rack.

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cream cheese pound cake

Friday, June 22nd, 2007

1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° F for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Note: This makes one ten inch cake. I used this recipe and made five mini loaves.

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orange jell-o salad

Tuesday, May 8th, 2007

1 small package orange Jell-O
1 (16-ounce) carton cottage cheese
1 (8-ounce) container Cool Whip
1/2 cup chopped walnuts
1 can mandarin oranges, drained

Mix dry Jell-O with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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apple crisp

Saturday, March 17th, 2007

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Ice cream, if desired

Preheat oven to 375° F. Grease bottom and sides of 8-inch square pan.
Spread apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream.

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lemon bars

Saturday, March 17th, 2007

1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
Confectioners’ sugar for decoration

Preheat the oven to 350° F.

Combine flour, sugar and butter; pat into a greased baking pan. Bake at 350° F for 20 minutes.

Meanwhile in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust. Bake at 350° F for 20-25 minutes or until light golden brown. Coll on a wire rack. Dust with confectioners’ sugar. Cut into squares.

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oreo ice cream dessert

Thursday, February 8th, 2007

1 (16-ounce) package Oreo cookies
1/2 gallon vanilla ice cream, softened
1 (12-ounce) tub of Cool Whip (or homemade whipped cream)
1/3 cup butter
1 (8-ounce) jar of hot fudge topping

Crush cookies, reserving approximately five tablespoons to the side for the topping. Melt butter and add to cookies. Place in bottom of 9 x 13 inch pan. On top of cookies layer in softened ice cream, hot fudge topping and Cool Whip. Sprinkle reserved cookies on top. Freeze overnight. Let thaw slightly before serving.

Recipe courtesy of Chuck.

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pumpkin roll

Sunday, January 28th, 2007

Beat three eggs on high speed for five minutes. Gradually beat in one cup of granulated sugar. Stir in 2/3 cup of pumpkin, a teaspoon of lemon juice and stir together.

¾ cup of flour
2 teaspoons of baking powder
3 teaspoons of cinnamon
1 teaspoon of ginger
1 ½ teaspoon of nutmeg
½ teaspoon of salt

Use 15 x 10 x 1 greased and floured pan. Pour above in pan. Bake at 375° F for fifteen minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Cool, then fill with

2 cups of powdered sugar
6 oz. of cream cheese
4 tablespoons of butter
1 teaspoon of vanilla

Spread on cake. Roll and chill. Can be frozen. Cut into slices and serve.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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preacher cookies

Wednesday, January 24th, 2007

2 cups of sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
3 cup quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla

Boil sugar, cocoa, butter and milk for 2 minutes. Take off burner and add oats, peanut butter and vanilla. Mix well. Work fast. Drop by spoonfuls on waxed paper.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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ice cream in ziplock bags

Wednesday, January 24th, 2007

1 quart ziploc bags
1 gallon ziploc bags
8 ounces of heavy cream
3/4 cup of milk
1/2 cup of sugar
1/2 teaspooon of vanilla extract
1 – 1 pound bag of ice
1 – 1 pound bag of rock salt
newspaper
freezer tape

Pour milk, cream, vanilla and sugar into 1 quart ziplock bag and double bag. Place bag in 1 gallon ziplock bag and double bag. Surround quart bag with ice and rock salt. Seal. Wrap bags with newspaper (pillow shape) and tape tightly. Play catch for 15 – 20 minutes. Open and enjoy!

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carrot cake with cream cheese frosting

Wednesday, January 24th, 2007

Preheat oven to 350° F.

Sift together:
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon

Add, mixing in mixer in order given:
1 1/2 cup Wesson or canola oil
4 eggs (beating after each is added)
3 cups grated carrots
1 cup chopped pecans (I often leave these out)

Bake in two 9″ layers for 35 minutes at 350° F. (Grease pans.) Or bake in
9X2X13 pan for 50-60 minutes or tube pan for 45-60 minutes.

Cream Cheese Frosting for Carrot Cake
6 ounces softened cream cheese
1 stick soft oleo (or butter)
3 1/2 cups of powdered sugar (or one – 1 pound box)
1/2 teaspoon vanilla

Mix all ingredients with electric mixer until very creamy and smooth.

Store cake wrapped up in refrigerator. Can be frozen.

Recipe courtesy of Matt’s mother, Margie, who received the recipe from Matt’s paternal grandmother.

Notes: I’ve made cupcakes from this recipe, cutting the recipe in half. Makes approximately 18 cupcakes. Bake at 350° F for 20 – 30 minutes. If baking in batches (as I was cooking in a toaster oven!), refrigerate cake batter in refrigerator in between. Do not refrigerate cake batter for an extended period of time. The leavening agents will be ineffective.

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Archive for the ‘desserts’ Category

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