Category: Desserts

INGREDIENTS

Seperate 7 eggs
Beat 1 1/2 cups sugar with the yolks until almost white.
1/2 cup orange juice
1 tsp lemon juice
1 tsp almond extract
1 1/2 cups cake flour, add at low speed.

DIRECTIONS

Beat egg whites in another bowl and add 1 1/2 tsp baking powder beat until whites hold peaks. Fold into yolk mixture. Bake at 325 degrees for 1 hour in a tube pan.

INGREDIENTS

First Layer:
1 pkg cherry gelatin
1 cup boiling water
1 cup cherry juice
1 large can bing cherries, pitted

Second Layer:
2 pkgs lemon gelatin
2 cups boiling water
1 pint sour cream
1 lb can crushed pineapple, drained

Third Layer:
1 pkg cherry gelatin
1 3/4 cups pineapple juice, cherry juice and water combined

DIRECTIONS

Make first layer and chill to set before adding the next layer, and chill that on top of the first one before adding the third layer. Make in a 10 or 12 cup mold.

INGREDIENTS

Combine:
3 cups sifted flour
3 tsp baking powder
1 tsp baking soda

Combine:
1 cup chocolate chips
1/2 cup packed brown sugar
3 Tbsp instant coffee

Batter:
1 cup white sugar
1/2 lb margarine
3 eggs
1 cup sour cream

DIRECTIONS

Cream white sugar and margarine. Add eggs one at a time and mix well. Add flour mixture alternately with sour cream. Spoon 1/3 of the batter into well greased bundt or tube pan. Sprinkle with half the chocolate mixture. Add 1/3 batter again, and sprinkle with remaining chocolate mixture. Add remainder of batter. Bake 350 degrees for 70 minutes.

INGREDIENTS

2 squares unsweetened chocolate
2 cups sifted cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 cup margarine, softened>
1 cup sour cream
2 eggs
1 tsp vanilla
1/4 cup hot water

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour 2 8″ layer pans. Melt chocolate and let cool. Sift flour with sugar, baking soda and salt. Add margarine and sour cream and beat at medium speed for 2 minutes. Add eggs, vanilla and chocolate and hot water. Beat another 2 minutes. Bake 30 – 35 minutes. Turn layers out and frost when cool.

INGREDIENTS

Cake:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp soda
1 tsp baking powder
1 tsp salt
1 cup sour cream

Filling:
2/3 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1 tsp ground cinnamon
1 cup walnuts chopped
2 Tbsp melted butter

DIRECTIONS

Cream butter and sugar thoroughly. Add eggs one at a time, beating well until blended. Stir in vanilla. Mix and sift flour, soda, powder and salt. Add to creamed mixture alternately with sour cream beginning and ending with flour. Pour 1/2 the batter into a buttered 8″ pan. Spread with 1/2 the filling mixture and cover with the rest of the batter and top with remaining filling. Bake at 350 degrees for 50 minutes.

If you double this recipe it makes three loaves and freezes well.

INGREDIENTS

1/4 lb margarine
1 cup sugar
2 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 cup sugar and cinnamon mixed
1 small bag chocolate chips

DIRECTIONS

Blend margarine and sugar. Add eggs. Alternately add sour cream and dry ingredients. Add vanilla. Pour 1/2 batter into greased 9″ square pan. Sprinkle 1/2 the cinnamon and sugar mix and 1/2 the chocolate chips. Add rest of batter and top with rest of mixture and chips. Bake 350 degrees 45-60 minutes.

INGREDIENTS

Make 1 day ahead and refrigerate. Bring to room temperature and cut in thin wedges.

1/4 cup fine dry bread crumbs
1 large onion, chopped
3 Tbsp butter
3 large pkg cream cheese at room temperature
8 oz smoked salmon chopped
4 eggs
1 Tbsp lemon juice
3/4 tsp dried dill weed

DIRECTIONS

Sprinkle breadcrumbs into a greased 8″ spring form pan. Tilt and rotate to cover bottom and halfway up the sides. Refrigerate. In small skillet, cook onion in butter until tender. Remove from heat. In processor, process cream cheese until smooth. Add chopped salmon, eggs, cooked onion, lemon juice and dill. Process until completely smooth. Pour into prepared pan. Place in a larger deeper baking pan. Place in center of preheated 325 degree oven. Pour hot water halfway up the sides of spring form. Bake 1 hour and turn oven off. Cool in oven 1 hour with door slightly ajar. Remove pan from water and cool completely on rack. Refrigerate. Serves 16.

INGREDIENTS

1 quart coffee ice cream
1/2 cup rum
whipped cream
2 Heath candy bars, coarsely chopped

DIRECTIONS

Place ice cream and rum in blender or processor. Blend until smooth. Pour mixture into wine glasses or dessert goblets. Top with whipped cream and a sprinkling of chopped candy bar. Serve at once. Serves 6.

INGREDIENTS

2 pkg black raspberry gelatin
2 pkg lemon gelatin
1 cup sour cream
1 can Mandarin orange segments, drained
1 can boysenberries, drained

DIRECTIONS

Dissolve lemon gelatin as package directs. Whip in the sour cream, and the orange segments and chill in mold until set. Dissolve the red gelatin as directed and add the drained boysenberries. Pour into mold and chill. Serves 8 – 10.

INGREDIENTS

2 pkg frozen raspberries
2 pkg raspberry gelatin
3 cups raspberry yogurt

DIRECTIONS

Dissolve gelatin in 1 cup hot water and add juice of raspberries and refrigerate. When thickened add yogurt and berries. Chill.