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Courses Archives: Dessert

Venetians (Three -layer mini cakes)

By on September 10, 2021 in

Venetians (Three -layer mini cakes)

Shelley H.
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Course Dessert

Ingredients
  

  • 8 ounce can almond paste
  • 3 sticks butter softened
  • 1 cup sugar
  • 4 eggs separated
  • 1 teaspoon almond extract
  • 2 cups flour
  • ¼ teaspoon salt
  • 12 ounce jar apricot preserves
  • 5-7 ounces semi-sweet chocolate
  • green and red food coloring

Instructions
 

  • Grease three 9 x 13 pans; line with wax paper; grease paper.
  • Beat almond past, butter, sugar, egg yolks and almond extract; five minutes or until light and fluffy.
  • Beat in flour and salt.
  • Beat egg whites in a medium bowl until stiff peaks form.
  • Fold into almond mixture
  • Divide dough into three equal portions.
  • Spread 1/3 of the batter into one pan
  • Tint the second portion green and spread into second pan.
  • Tint the third portion red and spread into third pan.
  • Bake at 350 for 12-15 minutes. Remove cakes from pans and cool thoroughly on wire racks.
  • You can arrange layers in any order; here is my sequence:
  • Place green layer on platter. Heat and strain apricot preserves. Spread half over the green layer.
  • Place the yellow layer on top. Spread with the remaining preserves.
  • Place pink layer top side up on yellow layer.
  • Cover completely with plastic wrap. Weigh down and refrigerate overnight.
  • The next day trim cake edges.
  • Melt chocolate with a tablespoon of butter; frost cake.
  • Let chocolate dry; cut into 1 x 1 inch portions.

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Cherry Delight

By on September 10, 2021 in

Cherry Delight

Shelley H.
I have prepared this recipe for family and many holiday parties over the years.
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Course Dessert

Ingredients
  

  • 2 cups graham cracker crumbs
  • ½ cup margarine or butter melted
  • 2 tablespoons sugar
  • 8 ounces cream cheese
  • 8 ounces Cool Whip
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 cans cherry pie filling
  • Chopped walnuts or pecans optional

Instructions
 

  • Mix the first three ingredients together and pat into a 9 x13 x 2 baking pan.
  • Mix by hand: Cool Whip, powdered sugar and vanilla.
  • Pour the two cans of cherry pie filling over the cream mixture.
  • Sprinkle walnuts or pecans on the top if you like.

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Buttermilk Pie

By on September 10, 2021 in

Buttermilk Pie

Deborah H.
Print Recipe
Course Dessert

Ingredients
  

  • ½ cup butter softened
  • 1 cup granulated sugar
  • 3 rounded Tablespoons flour
  • 3 eggs
  • 1-1/2 cups buttermilk
  • 1 teaspoon vanilla
  • dash of cinnamon & nutmeg

Instructions
 

  • Blend all ingredients in a blender on high for 3 minutes.
  • Pour into an unbaked pie shell.
  • Sprinkle top with more cinnamon and nutmeg.
  • Bake at 350 F for 40-50 minutes until set, or a knife slid into the center comes out clean.

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New England Pumpkin Pie

By on September 10, 2021 in

New England Pumpkin Pie

Deborah H.
This recipe came from my father, George Hubbell Jr. He baked it for our last Thanksgiving together before he passed away in December 1980. In doing so, he left us with an amusing family story that is recounted every year. He mistakenly added tapioca instead of the cornstarch that the recipe called for. The pie tasted fine, but looked a bit odd with pearls of tapioca suspended in the pumpkin custard!
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Course Dessert

Ingredients
  

  • 1 cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 can One-Pie pumpkin
  • 1-1/2 Tablespoons melted butter
  • 1-1/2 cups milk
  • 2 Tablespoons molasses
  • 2 eggs beaten
  • dash of lemon juice optional

Instructions
 

  • Sift together the dry ingredients.
  • Stir in the pumpkin.
  • Add liquids.
  • Pour into an unbaked pie shell.
  • Bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for an additional 50 minutes.

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Dirt Cake

By on September 10, 2021 in

Dirt Cake

Karen A.
My girls loved this cake when they were younger
Print Recipe
Course Dessert

Equipment

  • 8" flower pot
  • Garden Trowel

Ingredients
  

  • 20 oz bag OREOs
  • 8 oz cream cheese
  • 4 oz butter 1/2 stick
  • 1 cup confectioner's sugar
  • 2 pkg vanilla instant pudding
  • 3 cups milk
  • 8 oz Cool Whip
  • gummy worms

Instructions
 

  • Crush cookies. Set aside.
  • Cream together sugar, butter, and cream cheese.
  • Combine pudding mix and milk. Chill until set.
  • Fold in Cool Whip with pudding mix.
  • Combine all wet ingredients.
  • Line flower pot and trowel with foil.
  • Layer in pot 1/3 cookies - 1/2 pudding - 1/3 cookies - 1/2 pudding - top with 1/3 cookies.
  • Decorate with gummy worms.
  • Use a foil covered (clean!) trowel to serve.

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Cinnamon Baked Donuts by Ina Garten Food Network

By on July 13, 2021 in

Cinnamon Baked Donuts by Ina Garten Food Network

Michael A.
Print Recipe
Course Breakfast, Dessert

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg lightly beaten
  • 1 ¼ cups whole milk
  • 2 taespoons unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • For the toppping:
  • 8 tablespoons 1 stick unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  • Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  • Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  • For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Notes

Our kids love this recipe, grownups too. The donuts melt in your mouth, so good! Submitted by Michael Aloi

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