Alma's Ginger Cookies - Peter Adams

Mom got this one from Alma Lange, Aunt Betty's favorite cook. It's really just the same recipe in Woman's Home Companion Cookbook, which I'm sure Mary Reiner had a copy of. They're delish and fail-proof. I've also found that you can press them into mini muffin cups for mini-cheese cakes.

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• Cream:
• 3/4 cups shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• Sift:
• 2 cups flour
• 2 tsp. soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. salt

Instructions:

1. Combine and roll into 3/4" balls.
2. Roll in sugar and place on a greased cookie sheet.
3. Bake at 350°F for 5-8 minutes.

Notes:

A nice recipe variation is adding 1/2 tsp. cloves and 1/4 tsp. nutmeg with the other spices.

Yield:

6 dozen

Apple Cider Whoopie Pies - Stuart Werner

Categories: Desserts

Ingredients:

• FOR THE CAKES: 1 1/4 cup apple cider
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. freshly ground nutmeg
• 6 Tbsp. unsalted butter, at room temperature, plus 2 Tbsp. melted
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1/4 cup apple butter
• 1/4 cup granulated sugar
• FOR THE FILLING: 6 oz. cream cheese, at room temperature
• 3 Tbsp. unsalted butter, at room temperature
• 3 Tbsp. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Instructions:

1. Heat oven to 350°F. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely.*
2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
3. Portion the dough into 2-Tbsp. scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2" apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 tsp. cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
4. In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 Tbsp. of filling on the flat side of half of the cakes. Top with the other halves.

Notes:

*(You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)

Yield:

8 to 10 servings

Apricot Squares - Nancy Siverson

I first had these cookies at the Mother’s Day luncheon and quilt show put on by the Gilroy AAUW. I love apricots. Even made it one time with apricot chili jam. Yummy!

Categories: Desserts

Ingredients:

• 1 cup butter or margarine
• 1 cup sugar
• 1 egg yolk
• 2 cups flour
• 3/4 cup finely chopped nuts
• 10 oz. jar apricot jam

Instructions:

1. Preheat oven to 350°F.
2. Cream butter with sugar in large bowl. Add egg yolk and mix well.
3. Stir in flour. Add nuts and blend well.
4. Divide dough in half. Spread half the dough evenly into the bottom of a 9x13" baking dish, patting it down.
5. Cover with jam and then place the remainder of dough on top of the jam by patting the dough out in your hands and laying it on the jam.
6. Bake until top is golden, about 40-45 minutes.
7. Let cool and cut.

Avocado Pie - Donna Reiner

Categories: Desserts

Ingredients:

• 1 graham cracker crust
• Filling:
• 2 egg yolks, slightly beaten
• 1 cup avocado, mashed
• pinch of salt
• 1 can condensed milk
• 1 tsp. lemon peel
• 1/2 cup lemon juice

Instructions:

1. Mix and fill crust.
2. Chill for an hour or more.
3. Whip egg whites, cover top of pie and brown.

Yield:

One pie

Baked Persimmon Pudding - Mary Reiner

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• 2 cup sifted flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 cup sugar
• 2 cups persimmon pulp
• 1 egg well beaten
• 2 Tbsp. melted butter or margarine

Instructions:

1. Preheat oven to 325°F.
2. Mix and sift flour, soda, salt, cinnamon, and sugar.
3. Mix the persimmon pulp and egg together; Add the melted butter and sifted dry ingredients.
4. Beat until smooth.
5. Pour into greased casserole dish, set in a shallow pan of hot water.
6. Bake for 1 1/2 hours.
7. Serve warm with plain or whipped cream, or better still, with vanilla ice cream.

Blueberry Crisp - Valerie Garrison

Cooking is like love. It should be entered into with abandon or not at all.
-- Harriet van Horne

Categories: Desserts

Ingredients:

• 4 cups blueberries, thawed
• 1/2 tsp. fresh grated lemon peel
• 2 1/2 Tbsp. cornstarch
• 1/2 tsp. ground nutmeg
• 1 Tbsp. lemon juice
• 1 cup sugar
• 1/2 tsp. cinnamon
• Topping:
• 1/2 box plain yellow cake mix
• 8 Tbsp. melted butter
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F.
2. Put blueberries in medium bowl, add lemon juice, and toss gently.
3. Mix sugar, cornstarch, cinnamon, nutmeg, and lemon peel.
4. Add blueberries and mix gently.
5. Turn into a greased 9" square pan.
6. Sprinkle dry cake mix over top; drizzle with melted butter and sprinkle pecans.
7. Bake 45-50 minutes or until golden brown.
8. Serve warm or cold with ice cream.

Boiled Spice Cake - Donna Reiner

Categories: Desserts

Ingredients:

• 2 cups sugar
• 2 cups raisins
• 2 cups water
• 3/4 cup margarine
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 3 cup flour
• 1 tsp. baking soda
• 1 tsp. vanilla

Instructions:

1. Preheat oven to 325°F.
2. Put all ingredients except flour and baking soda in a sauce pan and bring to a boil.
3. Simmer 10 minutes.
4. Cool completely.
5. Add dry ingredients and blend well.
6. Bake for about 1 hour.

Bourbon Pie - Donna Reiner

Categories: Desserts

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1 Tbsp. gelatin
• 1/4 cup water
• 1 pint heavy cream
• 3 or 4 Tbsp. bourbon
• 1 square grated bitter chocolate
• 1 cup chopped pecans
• 1 graham cracker crust

Instructions:

1. Beat egg yolks and sugar until light.
2. Combine gelatin and water in double boiler over boiling water, stir until dissolved.
3. Blend chocolate with egg yolks.
4. Pour gelatin into egg mixture.
5. Add bourbon.
6. Pour into graham cracker crust.
7. Sprinkle pecans on top.
8. Freeze.
9. Serve frozen.

Bread Pudding - Kathy Meyer

Categories: Desserts

Ingredients:

• 4 Tbsp. butter, softened
• 2 cups milk
• 2 eggs
• 1/2 cup sugar
• 1 tsp. cinnamon
• 3 cups soft bread cubes
• 1/2 cup raisins
• 1/4 tsp. salt

Instructions:

1. Preheat oven to 350°F.
2. Put the butter in small bowl.
3. Scald milk, and pour over the butter; stir to mix well.
4. Beat eggs in large bowl.
5. Gradually stir in milk mixture. Stir gently to moisten bread evenly.
6. Set baking dish in a larger pan; add water to come about 1/2 up sides of baking dish.
7. Bake 40-45 minutes.
8. Serve warm or cold.

Notes:

Great served warm with hot maple syrup poured over top.

Bundt Cinnamon Cake - Ann Kennedy

Categories: Desserts

Ingredients:

• 1 box butter cake mix (Duncan Hines)
• 1 instant vanilla pudding
• 1/2 cup oil
• 1 cup water
• 4 eggs, lightly beaten
• 3/4 cup chopped nuts
• 2 Tbsp. cinnamon
• 1/2 cup sugar
• 2 tsp. vanilla

Instructions:

1. Preheat oven to 350°F.
2. Spray pan with Baker's Joy.
3. Combine the cake mix and pudding mix.
4. Add the oil, water and eggs.
5. In a small bowl combine the sugar, nuts, and cinnamon.
6. Add this to the other ingredients.
7. Stir in vanilla.
8. Bake 50-60 minutes.
9. Wrap in heavy foil while still warm.

Notes:

Freezes well.

Buttermilk Cake - Deanna Carlson

I was an exchange student in high school, and this recipe for Buttermilchkuchen is from my German host mother. Teatime is a daily ritual in Germany, and this cake is perfect with a cup of tea in the afternoon. It makes a big batch, so it is perfect for guests and hungry teenagers. Apples are traditional, but use any fruit in season!

Categories: Desserts, International

Ingredients:

• 4 eggs
• 1 pkg. vanilla sugar or 1 tsp. vanilla extract
• 1 pkg. of baking powder or 5 tsp. baking powder
• 2 cups sugar
• 4 cups flour
• 2 cups buttermilk
• apple slices
• 1 cup whipping cream
• 200 grams sliced almonds*

Instructions:

1. Mix together and pour onto a greased jellyroll pan.
2. Lay sliced apples on top of batter.
3. Sprinkle 1/2 cup sugar over the top.
4. Bake for 30 minutes at 400° F.
5. Pour 1 cup of whipping cream (not whipped) over the top of the cake immediately after taking it out of the oven.

Notes:

*Can sprinkle with 1/2 cup of sugar + (200 g) sliced almonds.

Cherry Cinnamon Cobbler - Mary Reiner

Categories: Desserts

Ingredients:

• Filling:
• 2-4 Tbsp. red hot cinnamon candies
• 2 Tbsp. cornstarch
• 1/2 cup water
• 1 can sour pie cherries
• Cinnamon Rounds*:
• 1 1/2 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 Tbsp. brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup shortening
• 1 slightly beaten egg
• 2 Tbsp. milk
• 2 Tbsp. soft butter
• 1/4 tsp. cinnamon

Instructions:

1. Preheat oven to 400°F.
2. Filling: Combine sugar, candies, cornstarch, water, and cherry juice in saucepan.
3. Cook over medium heat, stir until thickened, add cherries.
4. Pour into 8x8" baking dish.
5. Mix flour, baking powder, and salt.
6. Add 3 Tbsp. brown sugar and pecans.
7. Cut in shortening until fine particles.
8. Combine egg and milk, add to flour mixture.
9. Mix until dry particles are moist.
10. Roll out on floured board to 14 X 12" rectangle, brush with butter.
11. Combine 3 Tbsp. brown sugar and cinnamon, sprinkle over dough.
12. Roll up from 12" side.
13. Cut into 3/4" slices. Place on top of cherry filling.
14. Bake for 25-30 minutes. Glaze while still warm.
15. Lemon Glaze:
16. Combine 1/2 cup powdered sugar and 1 Tbs. lemon juice.

Notes:

*In place of cinnamon rounds, use a can of refrigerated cinnamon rolls.

Choco-Brandy Balls - Valerie Garrison

Categories: Desserts

Ingredients:

• 2 1/2 finely crushed chocolate wafers, divided
• 1 1/4 cups sugar
• 1/2 cup butter or margarine, melted
• 1/2 cup finely chopped pecans
• 1/4 cup brandy
• powdered sugar

Instructions:

1. Line an airtight container with waxed paper. Set aside.
2. In large mixing bowl, combine 2 cups wafers, the granulated sugar, butter, pecans, and brandy.
3. Stir until well blended (mixture will be crumbly).
4. Shape mixture into 1" balls.
5. Roll balls in remaining 1/2 cup wafers or powdered sugar.
6. Place balls in prepared container, store in refrigerator.

Chocolate Ripple Cake - Valerie Garrison

Categories: Desserts

Ingredients:

• 1/2 cup sugar
• 1/4 cup unsweetened cocoa
• 1/4 cup chopped walnuts
• 2 cup flour
• 2 cup sugar
• 5 large eggs at room temperature
• 1 cup butter, softened and cut into pieces
• 1 tsp. vanilla
• 1 tsp. almond flavor

Instructions:

1. Preheat oven to 325°F.
2. In a small bowl, combine sugar, cocoa and walnuts. Mix well. Set aside.
3. In mixing bowl, combine flour, sugar, eggs, butter, and flavorings. Beat thoroughly for 10-15 minutes, to provide lightness.
4. Turn 1/2 batter into well-greased 9 cup bundt pan. Sprinkle evenly with cocoa mixture.
5. Spread with remaining batter, smoothing top.
6. Bake at 325°F for 60-65 minutes or test with a toothpick. Cool for 10 minutes. Remove from pan.

Cold Strawberry Soup - Donna Reiner

This was adapted from a recipe from the Biltmore Estate in Asheville, NC.

Categories: Desserts, Soups

Ingredients:

• 1 1/2 cup strawberries, chopped
• 2 1/2 cup light sour cream or unflavored yogurt
• 1 1/2 cup half & half
• 2 cup low fat milk

Instructions:

1. Mix all ingredients and stir until well blended. You can do this in the blender if desired.
2. Refrigerate 2 hours and serve.
3. Remember to always stir soup before serving.

Yield:

Makes 2 quarts

Congo Squares - Mary Reiner

Categories: Desserts, Family Recipes

Ingredients:

• 2 3/4 cups sifted flour
• 2 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup melted shortening
• 2 1/4 cup brown sugar
• 3 eggs
• 1 cup chopped nuts
• 1 package chocolate chips

Instructions:

1. Preheat oven to 350°F.
2. Mix and sift flour, baking powder, and salt.
3. Melt shortening and add brown sugar.
4. Stir until well mixed.
5. Allow to cool.
6. Add eggs one at a time, beating well after each addition.
7. Add dry ingredients, then nuts and chips.
8. Pour into a greased 10x15" pan.
9. Bake for 25-30 minutes.
10. Let cool and cut into squares.

Cranberry Cake - Ruth Hasman

Categories: Desserts, Holiday Recipes

Ingredients:

• Cake-serves 9-12
• 1 cup sugar
• 1 cup milk
• 2 1/2 cup whole raw cranberries
• 3 Tbsp. melted butter
• Pinch salt
• 2 cup flour
• 2 tsp. baking powder
• Hot Butter Topping-serves 9-12
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup whipping cream (not whipped)
• Cake-serves 15-18
• 1 1/2 cup sugar
• 1 1/2 cup milk
• 3 3/4 cup whole raw cranberries
• 4 1/2 Tbsp. melted butter
• Pinch salt
• 3 cups flour
• 3 tsp. baking powder
• Hot Butter Topping-serves 15-18
• 3/4 cup butter
• 1 1/2 cup sugar
• 1 1/8 cup whipping cream (not whipped)

Instructions:

1. Preheat oven to 350°F.
2. Cake
3. Combine ingredients, folding in cranberries last. Bake 45 minutes in a 9x9" pan or 35 minutes in an 8x12" pan.
4. Serve warm and top with hot butter topping
5. Hot butter topping
6. Cook topping bringing it very slowly to a boil.
7. Stir constantly -DON'T LET IT BURN. It will thicken as it comes to a boil.

Crockpot Christmas Crack - Donna Reiner

I found this online.

Categories: Desserts, Slow Cooker, Holiday Recipes

Ingredients:

• 1 16 oz. jar unsalted peanuts
• 1 16 oz. jar salted peanuts
• 1 12 oz. bag semi-sweet chocolate chips
• 1 12 oz. bag milk chocolate chips
• 2 10 oz. bag peanut butter chips
• 2 1-lb. pkg. white almond bark or vanilla candy coating

Instructions:

1. Layer all ingredients in a large crock pot starting with the peanuts. Turn the pot on low, cover with lid and leave sitting for 2 hours.
2. Then, remove the lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
3. Stir again and then spoon mixture onto wax paper. Allow to harden for at least 1 hour.

Ginger Cookies - Emma Siverson

I came up with this recipe when I was vegan and doing a lot of baking. I’d test out my recipes on my friend and roommate who wasn’t vegan just to see if they’d pass as non-vegan treats. This one was both of our favorite. Pairs well with a cup of coffee and a chat with a good friend.

Categories: Desserts, Holiday Recipes

Ingredients:

• 1/3 cup molasses
• 1 cup sugar
• 3/4 cup Earth Balance (or salted butter, or other margarine, but EB is best) at room temperature
• 1 tsp. vanilla
• 1/3 cup silken firm tofu
• 2 large fresh cuts of ginger root (maybe about 3 oz.), peeled and diced
• 1/3 cup candied ginger, diced (optional)
• 2 1/3 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sugar to roll cookies in
• A couple pieces of candied ginger to cut onto top of cookies

Instructions:

1. Preheat oven to 350°F.
2. Mix molasses, sugar, Earth Balance, vanilla, tofu, and fresh ginger in food processor until very smooth.
3. In a large bowl, stir together the flour, baking soda, and salt.
4. Add in the ginger mixture and stir.
5. ***For big, fluffy, soft cookie:
   Add in more flour if needed, but the dough should be just doughy enough to be able to shape into a ball (in other words, it's pretty oily). Roll small balls of dough in sugar and place on a lightly oiled cookie sheet. Flatten slightly and top with a piece of a piece of candied ginger. The cookies with expand, so space out evenly. Bake for 10-15 minutes. Let cool for a while, they will still be gooey right when you take them out.
6. ***For smaller, denser, and potentially rollable cookie:
   Refrigerate dough for at least an hour. In fact, the dough can be refrigerated for a couple of weeks, but the longer you wait the denser the cookie. When you feel like baking them, take a deep, round tablespoon (if you have one) and scoop out round balls, roll them in sugar and flatten with your hands. You can top them with pieces of candied ginger for an aesthetic effect. Bake 8-10 minutes.

Key Lime Pie - Nancy Siverson

To eat is human-to stuff is divine.
--Marshall Efron

Categories: Desserts

Ingredients:

• One baked pie shell
• 1/3 cup lime or lemon juice
• 1/4 tsp. salt
• 1 can sweetened condensed milk
• 1 Tbsp. grated rind

Instructions:

1. Stir ingredients until thickened.
2. Pour into pie crust.
3. Chill about 3 hours.
4. Serve with whipped cream and shaved sweet chocolate.

Yield:

One pie

Lemon Olive Oil Tart - Rolf Siverson

Categories: Desserts

Ingredients:

• Crust
  1 1/2 cups all-purpose flour
• 5 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1/2 cup extra-virgin olive oil*
• 2 Tbsp. water
• Lemon Curd
  1 cup granulated sugar
• 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 3 large eggs + 3 large egg yolks
• 1 Tbsp. grated lemon zest
• 1/2 cup lemon juice
• 1/4 cup olive oil

Instructions:

1. Make the crust: preheat oven to 350°F.
2. Add flour, sugar, and salt to a mixing bowl and stir to combine. Add olive oil and water to dry ingredients and stir until a crumbly dough forms (dough may be clumpier than standard pie dough, don’t worry). Crumble about 3/4 of the dough over the bottom of a 9" tart pan and press down firmly into an even layer. Scatter remaining dough evenly along the edges of the pan and press dough firmly into the sides. Place crust on rimmed baking sheet and bake in oven rotating the pan halfway through, until it turns golden brown and is firm to the touch (about 30-35 min).
3. About 5 minutes before crust finishes baking, begin making the lemon curd. In medium saucepan (off heat) whisk together sugar, flour, and salt. Whisk in eggs & egg yolks until no streaks remain, then whisk in lemon zest and lemon juice. Cook over medium low heat, whisking constantly and frequently scraping corners of the pan, until thickened slightly and mixture reaches temperature of 160°F (about 5-8 min). Remove from heat and whisk in olive oil until incorporated. Strain through a fine mesh strainer. Pour curd into warm tart shell. Return to oven and bake until curd is set and barely jiggles when shaken (about 8-12 min). Allow tart to cool on a wire rack for at least 2 hours before slicing and serving.

Notes:

*may use citrus flavored oil to boost the flavor.

Lemon Pie - Kathy Meyer

Categories: Desserts

Ingredients:

• Crust:
• 1/4 pound melted margarine
• 2 Tbsp. powdered sugar
• Filling:
• 1 small frozen lemonade
• 1 Eagle Brand milk
• 8 oz. Cool Whip
• Grate and juice one lemon
• Topping:
• 1/2 box plain yellow cake mix
• 8 Tbsp. melted butter
• 1/ cup chopped pecans

Instructions:

1. Preheat oven to 375°F.
2. Crust:
3. Melt margarine and mix in flour and powdered sugar.
4. Press into pie pan.
5. Bake for 10 minutes.
6. Filling:
7. Mix together lemonade, Eagle Brand milk, cool whip, lemon juice and grated rind.
8. Pour into cooled pie crust.
9. Refrigerate for several hours.

Yield:

One pie

Mamie Eisenhower Fudge - Alverna Black

Categories: Desserts

Ingredients:

• 5 cups sugar
• 1 can Carnation milk - tall can
• 12 oz. semi-sweet chocolate
• 12 oz. package chocolate chips
• 1 cup pecans, chopped
• 1 pint marshmallow creme
• 1 tsp. vanilla

Instructions:

1. Mix together sugar and Carnation milk.
2. Bring to a boil and cook 6 minutes.
3. In a large bowl, combine the semi-sweet chocolate, chocolate chips, pecans, marshmallow creme, and vanilla.
4. Pour the hot mixture over and mix until well blended.
5. Pour into a greased pan.
6. Cool at least 2 hours and cut into squares.

Mayonnaise Cake - Donna Reiner

Categories: Desserts

Ingredients:

• 2 cups flour
• 1 cup sugar
• 4 Tbsp. cocoa
• 2 tsp.baking soda
• 1 cup mayonnaise
• 1 cup water
• 1 tsp. vanilla

Instructions:

1. Preheat oven to 350°F.
2. Combine flour, sugar, cocoa, and baking soda.
3. Then add mayonnaise, water, and vanilla.
4. Pour into cake pans.
5. Bake for 30 minutes.
6. Frost with chocolate frosting of choice.

Mom's 1-2-3 Pastry - Mary Reiner

Categories: Desserts, Family Recipes

Ingredients:

• ONE CRUST:
• 1 cup + 2 Tbsp. unsifted flour
• 1/2 tsp. salt
• 1/3 cup oil
• 2 Tbsp. water
• TWO CRUSTS:
• 1 3/4 cup unsifted flour
• 1 tsp. salt
• 1/2 cup oil
• 3 Tbsp. water

Instructions:

1. Preheat oven to 450°F.
2. Mix flour and salt.
3. Blend in oil with a fork.
4. Sprinkle all water over mixture and mix well.; Press dough firmly into a ball with hands. If too dry add 1-2 tbsp. more oil.
5. ONE CRUST:
6. Roll between 2 pieces of waxed paper.
7. Put in pastry pan.
8. Bake 12-15 minutes.
9. To bake filled pie, do not prick; fill and bake according to filling recipe.
10. TWO-CRUSTS:
11. Divide dough almost in half
12. Roll larger piece to fit pan, fill, trim edge.
13. Roll top. Place on filling and cut slits.
14. Bake as directed.

One-Bowl Chocolate Fudge - Kathy Meyer

I found this in the newspaper years ago and it is a no-fail recipe!

Categories: Desserts

Ingredients:

• 16 squares semi-sweet baking chocolate
• 14 oz. can sweetened condensed milk
• 2 tsp.vanilla
• 1 cup chopped nuts

Instructions:

1. In a microwave oven, cook chocolate and milk in a large bowl on high for 2-3 minutes, or until chocolate is almost melted, stirring halfway through heating time.
2. Stir until chocolate is completely melted.
3. Stir in vanilla and nuts.
4. Spread into foil-lined, 8" square pan.
5. Refrigerate 2 hours or until firm.
6. Cut into squares.

Yield:

4 dozen candies

Peach Cobbler - Kathy Meyer

Categories: Desserts

Ingredients:

• Mix together and pour into pan:
• 1/2 cup sugar
• 3 Tbsp. melted vegan butter
• 1 cup flour
• 1 tsp. baking powder
• 1/2 cup non-dairy milk
• Topping: 2 cups sliced peaches
• 2 cups hot water
• 1 cup sugar

Instructions:

1. Preheat oven to 350°F.
2. Dot with butter and sprinkle with sugar.
3. Bake for 50-60 minutes.
4. Reduce the amount of water if peaches are very juicy.

Notes:

You can use other fruits in place of peaches.

Pear Spice Upside-Down Cake - Jennifer Leen

Categories: Desserts

Ingredients:

• 1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1 Tbsp. cornstarch
• 1 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. freshly ground nutmeg
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• 3 large pears
• 2 Tbsp. water
• applesauce if necessary
• 3/4 cup maple syrup or combination of agave and maple syrup divided
• 1 Tbsp. lemon juice
• 1 tsp. vanilla extract

Instructions:

1. Preheat oven to 350°F. Line the bottom of a 9" round non-stick baking pan with parchment paper cut to fit.
2. In a medium mixing bowl, combine the first 8 dry ingredients and stir well. Set aside.
3. Peel the pears. Cut one of them into thin slices about 1/4" thick (avoiding the core). Chop the other two into large chunks (again, no core).
4. Arrange the sliced pear in the prepared pan in any design you wish. Don't worry about using all the slices--just as many as will fit or fit your idea of the design. Pour 1/4 cup of the maple syrup over the pears. Reserve the rest.
5. Put the extra slices and the pear chunks into the blender with 2 tablespoons water. Blend, stopping if necessary to push down any stray pears, until it's about the consistency of applesauce.
6. Measure out 1 2/3 cups of the pear sauce. Reserve any extra for another use (it's good on a fruit salad or in a smoothie). If there's not enough, add applesauce until you have 1 2/3 cups.
7. Make a well in the dry ingredients and pour in the 1 2/3 cups of pear sauce. Add the remaining 1/2 cup of maple syrup and the other liquid ingredients. Stir until combined but don't over-stir. Carefully spoon the batter over the pears so that you don't move them and change the design.
8. Bake for 35-45 minutes, testing by inserting a toothpick in the middle. It's ready when the toothpick comes out clean.
9. Run a knife around the edge of the pan to loosen any stuck on parts of the cake. Place a serving dish over it and invert. Tap lightly to dislodge the cake from the pan. Loosen all the edges of the parchment paper and then slowly peel it back, using a knife or your fingers to push back into place any pieces of pear that want to stick to it. If there is glaze left on the paper, scrape it off with a knife and smooth it onto the cake.
10. Allow to cool. Cut into 8 slices and enjoy!

Yield:

8 servings

Pecan Pie - Mary Reiner

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• Pastry, 1/2 recipe (see Mom's 1-2-3 pastry)
• 1/2 cup butter
• 1 cup sugar
• 3 eggs, slightly beaten
• 3/4 cup dark corn syrup
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 375°F.
2. Prepare pastry and make an unbaked 9" pastry shell.
3. Cream butter; add sugar gradually and cream together until light and fluffy.
4. Add remaining ingredients and blend well.
5. Pour into pastry shell.
6. Bake on lower rack for 40-45 minutes.

Yield:

One pie

Pineapple Up-Side-Down Cake - Kathy Meyer

Categories: Desserts

Ingredients:

• 2 Tbsp. butter
• 1/4 cup brown sugar
• 1 can well drained pineapple slices
• BATTER
• 1 1/2 cup Bisquick
• 1/2 cup sugar
• 1/2 cup milk
• 2 Tbsp. shortening
• 1 tsp. vanilla
• 1 egg

Instructions:

1. Preheat oven to 350°F.
2. Melt the butter over low heat in 8x8" pan.
3. Sprinkle with brown sugar.
4. Arrange the pineapple over the brown sugar.
5. Pour the batter over this.
6. Bake 35-40 minutes.
7. Invert and leave pan over cake for a few minutes.

Pumpkin Scones - Stacy Bass

This is adapted from a Starbuck's copycat recipe from Cooking Classy.

Categories: Desserts

Ingredients:

• Scone
  2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp. granulated sugar
• 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp. canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp. almond milk + 1/2 tsp. lemon juice (or 3 1/2 Tbsp. buttermilk)
• 1 large egg
• 1 tsp. vanilla extract
• 1 Tbsp. honey
• 1 Tbsp. half and half or almond milk
• 
  Glaze:
  1 cup powdered sugar
• 2 Tbsp. half and half (or almond milk), then more as needed
• 
  Pumpkin Icing:
  3/4 cup powdered sugar
• 1 Tbsp. pumpkin puree
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1 Tbsp. half and half (or 1/2 almond milk, then more as needed)

Instructions:

1. For the scones: Preheat oven to 425°F. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
2. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
3. Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp. half and half then bake in preheated oven 13-15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer)add course sugar to tops (optional) before spreading with glaze.
4. For the glaze: In a mixing bowl whisk together powdered sugar and half and half, adding more half and half (or almond milk) as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
5. For the pumpkin glaze: In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half (almond milk). Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

Yield:

Serves 8

Purple Potato Loaf Cake - Donna Reiner

This recipe is adapted from Darshana Thacker in Forks & Knives. Yes, there really is a purple potato. Deep purple skin & meat and quite good when used as a "regular" potato.

Categories: Desserts

Ingredients:

• 1/2 cup unsweetened, unflavored plant milk
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. ground flax
• 3/4 cup pure maple syrup
• 1 1/2 tsp. pure vanilla extract
• 1 cup grated purple potato (use large grate)
• 1/2 cup fresh or frozen cranberries
• 1 3/4 cup whole wheat flour
• 1/2 cup almond flour
• 1 tsp. pumpkin pie spice
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt

Instructions:

1. Preheat oven to 350°F and line loaf pan with parchment paper.
2. In a mixing bowl, whisk together the milk, vinegar, and flaxseed. Let sit for 10 minutes, or until frothy.
3. Add maple syrup and vanilla extract to milk mixture. Mix well. Add potato and cranberries.
4. In a separate bowl, add flours, pumpkin pie spice, baking soda, and salt. Mix well.
5. Add wet to dry mixture; mix well.
6. Pour batter into loaf pan and spread evenly.
7. Bake for 60 minutes. Loaf cake is done when a toothpick inserted in middle comes out dry.
8. Cool. Then remove from pan and remove parchment paper.

Rum Balls - Valerie Garrison

These are a Christmas classic for our family!

Categories: Desserts, Holiday Recipes

Ingredients:

• 2 cups finely crushed vanilla wafers
• 1 cup granulated sugar
• 1/2 cup finely chopped walnuts
• 1/3 cup butter or margarine, melted
• 1/4 cup light rum
• powdered sugar

Instructions:

1. Line an airtight container with wax paper. Set aside.
2. In large mixing bowl, combine wafers, granulated sugar and walnuts.
3. Add butter and rum. Stir until well blended (mixture will be crumbly).
4. Shape mixture into 1" balls.
5. Roll balls in powdered sugar before placing in prepared container.
6. Store in refrigerator.

Notes:

TIP: Flavor of rum balls improves after a few weeks storage.

Spiced Pecans - Susan Bergen

A man should not so much respect what he eats as with whom he eats.
--Montaigne

Categories: Desserts, Holiday Recipes

Ingredients:

• 1 egg white
• 1 tsp. water
• 1/2 cup sugar
• 1/4 tsp. salt
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Instructions:

1. Preheat oven to 225°F.
2. Beat egg whites until frothy
3. Add pecans and mix lightly until coated.
4. Combine dry ingredients and toss pecans until well coated.
5. Butter shallow pan and spread nuts on pan.
6. Bake for 1 hour, stirring every 15 minutes.

Strawberry Jell-o Dessert - Kathy Meyer

Categories: Desserts

Ingredients:

• 1 large strawberry Jell-o
• 1 cup hot water
• 1/2 cup cold water
• 1 package frozen strawberries, thawed
• 3 bananas, mashed
• 1 small can crushed pineapple, drained
• 1 cup sour cream

Instructions:

1. Dissolve Jell-o in hot water and add cold water.
2. Add strawberries, drained, crushed pineapple and mashed bananas.
3. Put 1/2 in a pan and chill until set.
4. Spread with sour cream and pour on balance of Jell-o mixture.
5. Refrigerate.

Strawberry Pie - Kathy Meyer

I think this may have been Virginia Reiner's recipe

Categories: Desserts

Ingredients:

• For 5 pies:
• Whole strawberries
• 5 cups sugar
• 7 1/2 cups mashed strawberries
• 1 cup + 1 Tbsp. cornstarch
• For 1 pie:
• Whole strawberries
• 1 cup sugar
• 1 1/2 cup mashed berries
• 1/4 cup cornstarch
• pre-baked pie shells

Instructions:

1. Layer pie shell with whole berries.
2. Combine filling ingredients and cook filling until thick and clear.
3. Cool.
4. Cover berries with filling to form seal.
5. Refrigerate.

Sunflower Sugar Cookies - Nancy Siverson

From the kitchen of Ellen Siverson.

Categories: Desserts

Ingredients:

• 3/4 cup sugar
• 1 beaten egg
• 2 cups flour
• 1/2 cup butter
• 1/2 cup shortening
• 1/2 tsp. baking soda
• 1 tsp. cream of tartar
• 1 cup sunflower seeds
• 2 tsp. vanilla

Instructions:

1. Preheat oven to 375°F.
2. Mix, roll into balls. Press with bottom of a glass. Place on cookie sheet and bake 10 minutes.

Tomato Soup Spice Cake - Donna Reiner

Categories: Desserts

Ingredients:

• 1/2 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 2 cups flour
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1 can condensed tomato soup
• 1 cup chopped nuts
• 1 cup raisins

Instructions:

1. Preheat oven to 375°F.
2. Stir shortening to soften.
3. Gradually add sugar, creaming till light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Sift together dry ingredients; add to creamed mixture alternately with soup, beginning and ending with flour mixture, and beating well after each addition.
6. Beat 1 minute longer.
7. Fold in nuts and raisins.
8. Bake in 2 paper-lined 8" round pans.
9. Cool 10 minutes, remove from pans.
10. When thoroughly cool, frost with cream cheese frosting.

Turtle Cake - Alverna Black

Categories: Desserts

Ingredients:

• 14 oz. package caramels
• small package pecans
• 6 oz. chocolate chips
• 1/3 cup evaporated milk
• 1 stick oleo
• 1 yellow cake mix

Instructions:

1. Preheat oven to 375°F.
2. Mix cake as per box - pour 1/2 mixture in 9x13" pan - bake for 15 minutes.
3. In double broiler, melt butter, evaporated milk and caramels.
4. After cake has baked, let cool 10 minutes then spread caramel mixture over top, sprinkle pecans and chocolate chips, pour remaining cake mix on top.
5. Bake 20 minutes longer.

Whole-Wheat Plum Cake - Jennifer Leen

I found this in the New York Times some time ago. Definitely a keeper.

Categories: Desserts

Ingredients:

• 1/2 cup (1 stick) unsalted butter, at room temperature, plus more to grease pan
• 1 1/2 lbs. plums, preferably several varieties, pitted and sliced
• 1 1/4 cups plus 2 Tbsp. whole-wheat flour
• 1/2 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup plus 2 Tbsp. sugar
• 2 Tbsp. Cognac or brandy
• 1 tsp. vanilla
• 1 large egg
• 1/2 cup milk
• 2 Tbsp. Demerara sugar
• Whipped cream for serving (optional)

Instructions:

1. Preheat oven to 400°F. Grease a 9x13 inch baking pan.
2. Place the plum slices in a bowl and gently toss with 2 Tbsp. whole-wheat flour. In separate bowl, combine the remaining whole-wheat flour with the baking powder and salt.
3. In a bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
4. Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat just combined.
5. Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top.
6. Bake for 35 to 40 minutes, until top is golden brown. Transfer to a wire rack to cool. Top with whipped cream if desired.

Wine Cake - Carol Reiner

Categories: Desserts

Ingredients:

• 1 yellow cake mix
• 1 small box instant vanilla pudding
• 3/4 cup oil
• 3/4 cup sherry
• 1 tsp. nutmeg
• 4 eggs

Instructions:

1. Preheat oven to 350°F.
2. Mix all ingredients together.
3. Beat 5 minutes.
4. Pour into greased tube pan.
5. Bake 45 minutes.

Notes:

For variety add grated peel of one orange.

Yogart Popcicles - Robbie Bass

This was found in the recipe box that Mary Reiner gave to Kathy Reiner Leen Meyer for her wedding in 1968 because she thought Kathy wouldn't be able to cook. The recipe card is written by her 1st born nephew, Robbie Bass.

Categories: Desserts, Family Recipes

Ingredients:

• 8 oz. plain yogart
• 6 oz. orange juice
• 1 tsp. vanilla

Instructions:

1. Mix and freeze.

Eggnog Cookies - Jennifer Leen and Kathy Meyer

We made Christmas cookie baskets one year for all of our friends and family and wound up getting the flu, so we couldn't deliver them. We were *forced* to eat all the cookies that year, and this was one of the best of the bunch.

Categories: Holiday Recipes, Desserts

Ingredients:

• 1 cup softened butter
• 1 cup sugar
• 1 cup eggnog
• 1 egg beaten
• 3 and 3/4 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• Frosting: 1 and 1/2 cup powdered sugar
• 1/4-1/2 cup eggnog (to spreading consistency)
• 1 tsp. light Karo Syrup

Instructions:

1. Mix together butter and sugar.
2. Add in eggnog and egg.
3. Add flour, baking powder, baking soda, salt and nutmeg.
4. Chill for at least one hour.
5. Drop by teaspoonfuls onto greased baking sheet.
6. Bake at 350°F for 8-10 minutes.
7. When you pull them out out the oven, push tops with the bottom of a greased flat bottom glass to flatten a bit.
8. Cool on cooling rack.
9. Frost with eggnog frosting and sprinkle with nutmeg.*

Notes:

*the karo syrup makes the frosting harden a bit when dry.

Yield:

3 dozen

Strawberry Pretzel Salad - Judi Heston

This is my family’s favorite holiday dish! We have this for Thanksgiving, Christmas and Easter – and just about any other time that we have a special occasion! My granddaughters, Josie and Zoe, especially love it and most often are taking a piece home with them! It is not healthy and certainly cannot be considered a salad - really more like dessert!

Categories: Holiday Recipes, Desserts

Ingredients:

• 1 1/2 cups crushed pretzels*
• 4 1/2 Tbsp. white sugar
• 3/4 cup butter, melted
• 1 cup sugar
• 2 - 8 oz. cream cheese
• 1 - 8 oz. container Cool Whip
• 6 oz. package strawberry Jell-O
• 2 cups boiling water
• 16 oz. package frozen strawberries**

Instructions:

1. Preheat oven to 350°F (175°C). Mix together the pretzels, 4 1/2 Tbsp. sugar and melted butter. Press into the bottom of a 9x13" pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. **Do not cook longer than 10 minutes – the crust will be hard as cement and very hard to cut through!
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust – be sure to spread the cream cheese mixture all the way to the sides of the dish. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. **Let the jello mixture set for 15 minutes or so in the refrigerator before pouring over the cream cheese mixture. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Notes:

*I use the Snyder’s butter snaps pretzels.

**I sometimes add blueberries too – tastes delicious and looks pretty!

This dish is not as good after 48 hours – the pretzel crust gets soggy and the crunch is the best part – ENJOY!