BANANA CAKE
(this cake is sooo moist!)
1 box yellow cake mix
1 tsp. soda
2/3 C. buttermilk
2 eggs
1 tsp. vanilla
1 1/3 C. mashed ripe banana
1/4 C. oil
2. Will make 24 cupcakes, 2 - 8 inch round, or 1- 9 X 13. Bake as directed on cake mix
package.
3. Frost with chocolate butter cream frosting.
BANANA CREAM CHEESE PIE
1 baked pastry shell (9 inch)
1 (8 oz) pkg. cream cheese, softened
14 oz. sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
2 bananas
Large contained Cool Whip
2. Gradually beat in sweetened condensed milk. Beat until smooth.
3. Slice bananas and dip in lemon juice.
4. Add vanilla and sliced bananas to cream cheese mixture.
5. Pour into prepared crust. Top with Cool Whip. Chill.
BOSTON CREAM PIE
1 box yellow cake mix
1/3 C. oil
3 eggs
1 1/3 C. water
1 sm. box instant vanilla pudding
2 C. milk
1 container chocolate frosting
box. Bake at 350 degrees approximately 40 minutes or until toothpick inserted in center comes out clean.
Cool cake to room temperature.
2. Prepare pudding according to package directions. Chill in refrigerator.
3. Cut cooled cake into two layers. Remove top layer carefully with a 10 inch cake board.
4. Spread vanilla pudding evenly over bottom layer.
5. Replace top layer on top of pudding.
6. Melt chocolate frosting in microwave approximately 30 seconds. Stir well.
7. Pour melted frosting over top of cake. Cool and serve same day. Store uneaten cake in refrigerator.
BREAD PUDDING
4 C. french bread, cut into cubes
1/4 C. melted margarine
2 C. whole milk
2 eggs, beaten well
1 tsp. cinnamon
1/4 tsp. salt
1/3 C. brown sugar
1/2 C. raisins (optional)
2. Add bread, stir until all pieces are moistened.
3. Place in an 8 or 9 inch greased square pan.
4. Bake at 350 degrees for 45 minutes.
5. Top with sauce below.
fruit - peaches, apples, etc.) Yummy!<
SAUCE
1 C. whole milk
2 Tbs. margarine or butter
1/3 C. granulated sugar
1 tsp. vanilla
2 Tbs. flour
dash of salt
1 egg
2. Remove from heat. Add flour.
3. Gradually add milk over heat.
4. Add sugar and salt.
5. Stir until boiling and mixture is thickened.
6. Remove from heat. Put egg in blender. Slowly add hot mixture to egg in blender
while blending.
7. Add vanilla. Pour over top of bread pudding. Serve warm or cold.
CARAMEL SUNDAE DESSERT
I saw a photo of a dessert in a magazine and this is what it looked like it was. It wasn't to my dismay, so I made what I thought it looked like and I wasn't disappointed. So I guess this is my own creation from an optical illusion.
1 C. ground vanilla wafers
1/3 C. sugar
1/2 stick margarine
1/2 gal ice cream (vanilla or chocolate)
8 oz. non-dairy whipped topping (Cool Whip or equiv.) - thawed
1 6-8 oz. jar caramel
1 C. chopped pecans
6 oz. toasted coconut
spring form Pan sprayed all over inside with non stick spray
*Note: At all times during preparation, keep dessert wrapped tightly in aluminum foil.
2. Press vanilla wafer mixture into the bottom of a spring form pan. Freeze 15 minutes.
3. Press ice cream into spring form pan evenly.
4. Freeze 15 minutes.
5. Pour caramel sauce over ice cream. Spread evenly. Sprinkle chopped pecans over caramel sauce.
6. Freeze 15 minutes.
7. Spread Cool Whip over top of pecans.
8. Sprinkle toasted coconut over top of Cool Whip.
9. Freeze over night. Serve and keep frozen.
CARROT CAKE
2 2/3 C. sugar
1 1/3 C. oil
4 large eggs
2 tsp. white vinegar
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/8 tsp. ground ginger
3 C. flour
1 C. graham cracker crumbs
2 tsp. baking soda
2 2/3 C. grated carrots
1 C. chopped nuts (optional)
2. Combine sugar, oil, eggs, vinegar, salt, and vanilla in a large bowl and beat by hand.
3. Stir in the cinnamon, allspice, cloves, and ginger.
4. Add the flour, graham cracker crumbs, and baking soda. Mix by hand.
5. Add the grated carrot and mix just until the carrot is combined.
6. Pour into 2- 8 inch round pans or 1- 9 X 13 inch greased pan and bake 45-60 minutes
or until toothpick inserted into center comes out clean.
7. Cool completely and frost with cream cheese frosting.
CHEESECAKE
(New York Style)
3 pkg. cream cheese, softened
1 pint sour cream
1 pint cottage cheese
1 1/2 C. sugar
4 eggs
1/3 C. cornstarch
1/2 C. margarine
1 tsp. vanilla
1 Tbs. lemon juice
1 C. graham cracker crumbs
Non stick spray coating
spring form pan
2. Shake to coat bottom and sides. Gently dump out excess crumbs.
3. In food processor or blender, blend cottage cheese and eggs.
4. Add remaining ingredients. Process until very smooth.
5. Pour into spring form pan.
6. Bake at 300 degrees for 1 hour 15 minutes.
7. Turn off oven and with oven door closed, let sit in oven for 3 hours longer.
8. Cover and chill.
9. Top with your favorite fruit topping or sour cream or enjoy plain.
CHOCOLATE CASSEROLE
1/2 C. flour
1/4 C. sugar
3/4 tsp. baking powder
1/3 C. milk
1 Tbs. oil
1 tsp. vanilla
1/4C. peanut butter
1/3 C. chocolate chips
1/2 C. sugar
1/4 C. unsweetened cocoa powder
3/4 C. boiling water
1/2 C. coarsely chopped honey or dry roasted peanuts (optional)
2 Tbs. crumbled chocolate flavored graham crackers (optional)
whipped cream or ice cream (optional)
2. Add milk, oil, and vanilla. Using wire whisk, stir until smooth. Stir in peanut butter and chocolate chips. 3. Pour batter into ungreased 1 qt. casserole. Set aside.
4. In same mixing bowl, stir together remaining sugar and cocoa. Gradually stir in boiling water.
5. Pour mixture over batter in casserole dish. Bake uncovered 35-40 minutes or until a toothpick inserted in
cake portion comes out clean.
6. Remove from oven. Top with peanuts and graham cracker crumbs if desired. Serve warm with whipped
cream or ice cream if desired.
COCONUT PIE
9" baked pie shell
FILLING
2/3 C. sugar
1/3 C. + 1 Tbs. cornstarch
1/2 tsp. salt
3 C. low fat milk
4 egg yolks, slightly beaten
2 Tbs. margarine or butter
2 tsp. vanilla
3/4 C. coconut
MERINGUE
4 egg whites
1/2 C. sugar
1/2 tsp. cream of tarter
1/2 tsp. vanilla
1/4 c. coconut
2. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
3. Stir a few tablespoons at a time of the hot mixture into the egg yolks until about 1/3 of hot mixture is
incorporated.
4. Add egg yolk mixture to remainder of hot mixture. Boil and stir 1 minute. Remove from heat.
5. Stir in margarine and vanilla. Stir in coconut. Pour into pie shell.
6. Beat egg whites and cream of tarter until foamy. Beat in sugar, 1 tablespoon at a time, continuing until
stiff and glossy. Do not under beat. Beat in vanilla.
7. Spread meringue over filling going all the way to the edges. Sprinkle coconut over meringue.
8. Bake in 350 degree oven for 10-12 minutes or until golden brown. Chill 2 hours before serving.
FLAMING FLAN
1 C. plus 3/4 C. sugar
3 lg. eggs
5 lg. egg yolks
2 (13 oz) cans evaporated milk
2 tsp. vanilla
1/4 C. Grand Mariner (don't need this if not flaming your flan)
pour into 8 inch round cake pan. It is very HOT! Use oven mits! Tilt pan to cover bottom.. Set aside.
2. Mix eggs, yolks and 3/4 C. sugar in mixer bowl. Add milk and vanilla.
3. Place caramel lined pan in larger pan. Pour custard through fine strainer into caramel lined pan.
4. Pour hot water into larger pan to come up 1/2 way on both sides of cake pan - be careful not to splash
into custard.
5. Bake at 300 degrees for 1 hour 15 minutes. Center will appear loose but will set up as it cools. Let sit in
oven for 1 hour with oven off.
6. Cool to room temperature. Cover rightly with plastic wrap.
7. Refrigerate up to 2 days. Before serving, run knife around outside edge. Invert onto large dish (larger
than flan pan). Serve if not flaming. If flaming, heat Grand Mariner in ladle. Ignite and pour over flan.
Spoon caramel over custard when serving.
GERMAN TORTE
1 stick margarine
1/2 C. sugar
4 eggs, separated
1/3 C. sugar
5-6Tbs. milk
1 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. sliced almonds
8 oz. container Cool Whip
fruit of choice (I like strawberries)
2. In separate bowl, mix the flour, baking powder and salt.
3. Add to egg yolk mixture alternately with milk.
4. Divide between 2 greased 8" cake pans. Spread evenly.
5. Beat the egg whites. Gradually add 1/3 C. sugar until whites are stiff and form peaks.
6. Spread egg whites over the layers. Sprinkle with sliced almonds.
7. Bake in 325 degree oven for about 30 minutes. Cool
8. Fold drained fruit into Cool Whip. Have both cakes with meringue facing up. Cover bottom layer with
fruited Cool Whip. Place second layer on top.
LOW CARB CHEESECAKE
2 packets Knox unflavored gelatin
24 packets Equal
1 1/2 C. boiling water
1/2 C. cold water
4 (8oz) pkg. cream cheese, softened
2 tsp. vanilla
2. Add boiling water and stir until dissolved.
3. Whip cream cheese with equal.
3. Gradually stir in gelatin mixture until smooth and creamy.
4. Pour into 9" square pan (sprayed with non stick coating. Chill until firm (2-3 hours).
MOCHA CHEESECAKE
1 lb. cream cheese
1 can sweetened condensed milk
1/3 C. chocolate syrup
1 Tbs. instant coffee with 1 tsp. hot water
20 Oreo cookies (or similar sandwich cookie)
3 Tbs. butter or margarine
1/2 pint (1 cup) whipping cream
2. Melt margarine and pour over crushed cookies. Mix well.
3. Line bottom of spring form pan with all but 1/4 C. of cookie mixture. Press over bottom of pan evenly
with a fork. Freeze cookie crust while preparing remainder of recipe.
4. Cut cream cheese into chunks and place into food processor with remaining ingredients except whipped
cream and reserved cookie crumbs. Blend until smooth.
5. Whip cream in large mixer bowl. When whipped, pour chocolate mixture into whipped cream. Mix until
well blended.
6. Pour chocolate mixture into cookie lined spring form pan. Spread evenly. Sprinkle remaining cookie
mixture on top for garnish. Freeze overnight. Serve frozen.
PRETZEL SALAD
2 1/2 c. crushed pretzels
3/4 c. melted margarine
4 tbs. sugar
8 oz. cream cheese
1/2 c. sugar
12 oz. Cool Whip
1 lg. pkg. strawberry Jell-O
1 sm. pkg. strawberry Jell-O
2 1/2 C. boiling water
1 C. water
2 (10 oz.) pkgs. frozen whole strawberries (without juice or sugar)
2. Combine next 3 ingredients and spread on crust.
3. Dissolve Jell-O in boiling water. Add cold water then add frozen strawberries.
4. Pour over cheese mixture. Chill until set.
PUMPKIN PIE CRUNCH
1 package yellow cake mix
1 can (16 oz.) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/4 C. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 C. chopped pecans or walnuts
1 C. butter or margarine
Whipped Topping (optional)
2. Grease bottom of 13X9X2” pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. 4. Sprinkle dry cake mix evenly over pumpkin mixture.
5. Top with nuts. Drizzle with melted butter. Bake at 350 degrees or 50-55 minutes or until golden. Cool
completely. Serve with whipped topping. Refrigerate leftovers.
RHUBARB COFFEE CAKE
*The first time I made this, was for my husband. I didn't like rhubarb.
I took a small bite to see how it was. It was so good, that I took a bigger
piece and now I'm a rhubarb addict!
CAKE INGREDIENTS
2 C flour
1 Tbs. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C light brown sugar, packed
1 egg
1 C sour cream
1/2 C oil
1 tsp. vanilla
3 C coarsely chopped rhubarb
1/2 C buttermilk
1/2 C chopped nuts (optional)
TOPPING
1/3 C margarine
1/3 C flour
1/3 C oatmeal
1/3 C brown sugar
1.
Pour all ingredients except topping into a bowl. Stir until all ingredients
are moist.
Spread into a 9” X 13” greased rectangular pan (batter will be thick).
2.
Mix topping ingredients together. Sprinkle topping over coffee cake.
Bake at 350
degrees for 50-60 minutes. Serve warm. Yum!
RHUBARB CRISP
1 C. flour
3/4 C. uncooked oatmeal
1 C. brown sugar
1/2 C. margarine, melted
1 Tbs. cinnamon
*
5 C. rhubarb
*
1 C. sugar
1 Tbs. cornstarch
1 C. water
1 tsp. vanilla
into bottom of 9" square pan.
2. Cover with rhubarb.
3. In a small saucepan, place sugar and cornstarch. Stir in water and vanilla. Cook and stir until thick and
clear. Pour over the rhubarb.
4. Top with remaining crumb mixture. Bake in a 350 degree oven for 1 hour 15 min. If rhubarb is frozen,
bake an additional 15 minutes. Serve with ice cream or cook whip or enjoy plain.
RHUBARB DESSERT
1 3 oz. package of cherry or strawberry Jell-O (can use sugar free variety)
2/3 C. sugar
1/4 C. tapioca
2 C. water
4 C. rhubarb - cut-up
2. Add rhubarb and cook until soft.
3. Add Jell-O and stir until well dissolved.
4. Pour mixture into blender and blend a minute or so.
5. Chill until set. (It's good warm too before it sets.)
