Courses Archives: Dessert

The Most Perfect Chocolate Cake

The Most Perfect Chocolate Cake

Shelley H.
Course Dessert

Ingredients
  

Cake

  • 1 cup unsweetened cocoa
  • 2 cups boing water
  • 2 ¾ cups all purpose flour sifted
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup butter softened
  • 2 ½ cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract

Frosting

  • 6 ounces semisweet chocolate chips
  • ½ cup light cream
  • 1 cup butter
  • 2 ½ cups confectioners' sugar

Filling

  • 1 cup heavy cream chilled
  • ¼ cup confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • In a medium bowl, combine cocoa with boiling water, mix with whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder.
  • Preheat oven to 350 degrees. Grease well and flour three 9 inch layer cake pans.
  • In a large bowl mix beat butter, sugar, eggs, and vanilla at high speed until light--about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture.
  • Do not overbeat. Divide evenly into pans. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip.
  • Cool in pans 10 minutes. Then loosen sides with spatula; remove from pans; cool on racks.

Frosting:

  • In medium saucepan, combine chocolate pieces, cream, butter, stir over medium hat until smooth. Remove from heat.
  • With whisk, blend in 2 1/2 cups confectioners sugar. Then beat over ice until mixture holds its shape.

Filling:

  • Whip cream with sugar and vanilla; refrigerate.

To assemble:

  • Place one layer top side down; spread with half of the cream.
  • Place second layer, top side down; spread with the rest of the cream.
  • Place third layer, top side up. Frost sides, then top. Refrigerate at least 1 hour before serving.

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Tea Time Tassie’s

Tea Time Tassie's

Gail M. V.
This recipe was my moms, Carmela Mudre. Throughout the 1960's she was a Nichols School Room Mother for me and my brother Gary. She proudly served these Tea Time Tassies at PTA Events.
Course Dessert

Ingredients
  

  • 1 small pkg cream cheese
  • ¼ lb oleo
  • 1 cup flour

FILLING:

  • ¾ cup light brown sugar
  • 1 egg
  • pinch of salt
  • 1 tsp vanilla
  • 1 tbsp melted butter
  • cup chopped nuts
  • Small cupcake tins to hold 24 Tassies
  • 24 Small colorful cupcake liners

Instructions
 

  • Mix together cream cheese, oleo,flour & sugar. Roll into 24 balls.
  • Place on cookie sheet in the 'fridge for 1 hour.
  • Take out and let stand for a few minutes

FILLING

  • Mix together the light brown sugar, egg,salt,vanilla,melted butter & nuts.
  • Let stand a few minutes. Take each ball and press into the 24 ungreased tins to form a cup
  • Scoop out a teaspoon size of the filling and place that into each cup
  • Bake at 350 degrees for 30 minutes
  • *Note- after 20 minutes pick up each Tassie to see if they are brown enough
  • When cool, place each Tassie in a small colorful cupcake liner to serve.

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Sweet Zucchini Pancakes

Sweet Zucchini Pancakes

Flora S.

Ingredients
  

  • 3 cups peeled and grated zucchini courgette
  • ½ cup all-purpose flour
  • 1 egg
  • 3 tablespoons superfine sugar or more to taste
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
  • Heat 2 tablespoons butter in a large skillet over medium-high heat.
  • Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side.
  • Repeat with remaining batter.

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Sweet Russian pastries (Vatrushka)

Sweet Russian pastries (Vatrushka)

Flora S.
Course Dessert, Snack

Ingredients
  

Dough:

  • 1 ½ .25 ounce packages active dry yeast
  • 1 pinch white sugar
  • ½ cup lukewarm milk
  • 2 cups all-purpose flour
  • ¼ cup unsalted butter melted
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons white sugar
  • 1 teaspoon vegetable oil

Filling:

  • 2 cups farmer's cheese
  • 1 egg
  • 2 tablespoons white sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 egg yolk beaten

Instructions
 

  • Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
  • Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
  • Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
  • Grease a baking sheet with oil.
  • Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
  • Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
  • Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until golden, 15 to 20 minutes.

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Sweet Cream Cheese Noodle Kugel

Sweet Cream Cheese Noodle Kugel

Shelley H.
Course Dessert

Ingredients
  

  • 8 oz wide egg noodles
  • 2 cups sour cream
  • 8 oz cottage cheese
  • ½ cup sugar
  • ½ tsp salt
  • 4 large eggs
  • ½ cup melted butter
  • ¾ cup golden raisen
  • 2 tsp cinnamon
  • 1 tbsp sugar

Instructions
 

  • Preheat oven to 350 degrees with oven rack in middle position. Butter a 13 x 9 inch baking dish.
  • Cook egg noodles until tender; about 6-7 minutes; drain and set aside
  • Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in bowl and mix until blended.
  • Add the eggs and butter and mix until blended.
  • Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
  • Spread evenly into prepared pan. In a small bowl combine 1 tablespoon sugar and cinnamon and sprinkle on top.
  • Bake until the top is crisp and the center is firm and risen; tester should come out dry.
  • Cool at least 30 minutes before serving.

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Soft Molasses Cookies

Soft Molasses Cookies

Sheri S.
This is a Christmas cookie recipe from my Great Aunt Emily. We know it's a really old recipe, because it originally called for lard!
Course Dessert

Ingredients
  

  • 1 cup shortening originally lard , melted
  • 1 cup hot water
  • 1 cup molasses
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 5 cups flour

Instructions
 

  • Sift together flour, salt, ginger, cinnamon and baking soda.
  • Combine melted shortening (or lard), hot water, molasses and sugar.
  • Slowly add dry ingredients into the wet ingredients. Mix until blended
  • Cover and refrigerate dough for at least 1 hour.
  • Roll out 1/4 "" thick slices on a floured surface and cut with cookie cutters.
  • Place on greased pan or parchment paper and bake at 375 degrees for 10-12 mins.

Notes

Careful not to overbake!

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Smith Family Favorite Pumpkin Bread

Smith Family Favorite Pumpkin Bread

Kara M.
I don't know the origin of this recipe but my mom would make it every Thanksgiving and Christmas. It's a family favorite that my sisters and I continue making every year for our own families."
Course Dessert

Ingredients
  

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 1 can pumpkin
  • cups water
  • 3.5 cups flour
  • 2 tsps baking soda
  • 1 tsp baking powder
  • 2 tsps salt
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • ½ tsp ground cloves

Instructions
 

  • Cream sugar and oil together. Add eggs and pumpkin. Mix well.
  • In a separate bowl, sift together dry ingredients.
  • Slowly add dry ingredients to pumpkin mixture, alternating with water, mixing in between.
  • Pour into two well greased and floured 9x5 loaf pans.
  • Bake at 350 degrees for about an hour until the middle is fully baked (time seems to vary so I start checking it around 45 minutes).
  • Let stand for 10 minutes. Remove from pans and let cool.
  • Makes 2 loaves

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Russian Yeast Dough

Russian Yeast Dough

Flora S.

Ingredients
  

  • 2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 ounce fresh yeast
  • 3 tablespoons all-purpose flour or more as needed
  • 4 eggs divided
  • 3 tablespoons white sugar
  • cup melted butter
  • 8 cups all-purpose flour
  • ½ teaspoon salt

Instructions
 

  • Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
  • Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
  • Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
  • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
  • Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
  • Preheat oven to 475 degrees F.
  • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

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Russian Sour Cream Cake (Smetanik)

Russian Sour Cream Cake (Smetanik)

Flora S.
Course Dessert

Ingredients
  

Cake

  • 3 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour

Filling

  • 1 ¾ cups sour cream
  • 1 cup white sugar
  • 1 teaspoon lemon juice Optional

Instructions
 

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
  • Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
  • Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

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Russian Pirozhki

Russian Pirozhki

Flora S.

Ingredients
  

  • 2 cups milk warmed
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1 tablespoon butter
  • ½ medium head cabbage finely chopped
  • 6 hard-cooked eggs chopped
  • salt and pepper to taste

Instructions
 

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

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