Category: Desserts

INGREDIENTS

2 eggs
20 oz can crushed pineapple
2 cups flour
1 cup sugar
1 cup brown sugar
2 tsp baking soda
1 cup chopped walnuts

Frosting:
1 small pkg cream cheese (3oz)
1/4 cup butter
1 tsp vanilla
2 cups confectioners sugar
1/2 tsp ground ginger

DIRECTIONS

Frosting:
Combine frosting ingredients and beat until smooth.

Cake:
In a large bowl beat the eggs until fluffy. Add the pineapple (juice and all), flour, sugars and baking soda. Mix these ingredients well by hand. Then stir in chopped nuts and spread in a 9 x 13 pan. Bake 350 degrees 45 – 50 minutes. After the cake cools, spread with the cream cheese ginger frosting.

INGREDIENTS

2 pkg orange gelatin
1 cup boiling water
2 cans Mandarin orange sections
1 pint orange sherbet

DIRECTIONS

Dissolve the gelatin in the boiling water. Add the juice from both cans orange segments and the sherbet. Stir to dissolve. Last add the fruit. Chill until set. Serves 6.

INGREDIENTS

2 lbs tart apples, cored, peeled and cut into 1/2″ slices (6 cups)
2 Tbsp lemon juice
2 Tbsp packed brown sugar
1 tsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 cup granola
3 Tbsp flour
2 1/2 Tbsp butter, room temperature
1/2 cup apple juice

DIRECTIONS

Heat oven to 350 degrees. Coat an 11 x 7″ baking dish with vegetable cooking spray. In a medium size bowl toss apples, lemon juice, sugar, cornstarch, cinnamon and nutmeg until blended. Spread in prepared dish. In same bowl mix granola, flour and butter with a fork until blended. Crumble evenly over apple mixture; pour apple juice on top. Cover dish with foil. Bake 30 minutes. Remove foil and bake 10 – 15 minutes longer until apples are tender. Serve warm. Serves 8.

INGREDIENTS

3/4 cup butter
1/4 cup sugar
5 Tbsp cocoa
2 egg
1 tsp vanilla
1 2/3 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped raisins
1/4 cup butter
2 cups sifted confectioners sugar
1 egg

DIRECTIONS

Grease a 9″ square cake pan. Combine the butter, sugar, cocoa, egg, and vanilla in a saucepan. Cook over medium heat, stirring until thick and smooth then stir in the graham cracker crumbs, coconut, raisins. Press the mixture into the pan. Cream the butter, confectioners sugar, and egg together. Spread over crumb mixture and chill. Melt 4 squares semi-sweet chocolate. Spread chocolate on top and chill again. When set cut into small squares.

INGREDIENTS

1 pound cake
2 cups heavy cream, stiffly whipped
4 1/2 oz blanched almonds, finely chopped
sugar and vanilla to taste
1 lb German sweet chocolate
1/2 cup black strong coffee
3 Tbsp brandy
10 eggs, separated
whipped cream and grated chocolate for decorating

DIRECTIONS

Thinly slice the pound cake and line a large bowl with pieces closely fitted into a mosaic pattern. Fold almonds, vanilla and sugar into whipped cream and half fill the bowl with the mixture. Melt chocolate with the black coffee. Add brandy. Beat egg yolks well and blend into chocolate mixture. Beat egg whites stiffly and fold into chocolate mixture. Pour over cream mixture in the bowl. Cover with another layer of sliced pound cake. Refrigerate over-night. Un-mold and serve decorated with whipped cream and shaved chocolate. Serves 12.

INGREDIENTS

2 squares unsweetened chocolate
2 1/2 cups confectioners sugar
1/3 cup strong coffee
1/3 cup butter, softened
1 egg yolk
1/2 tsp vanilla

DIRECTIONS

Melt chocolate with the coffee and let cool. Cream butter; when fluffy add egg yolk. Beat until combined, then slowly add sugar. Add vanilla and chocolate mixture and beat until smooth. Frost top of bottom layer. Set top layer on the bottom layer and frost top and sides. Smooth top and then draw dull knife across cake in vertical lines at 1″ intervals, then in horizontal lines at 1″ intervals.

INGREDIENTS

3 squares unsweetened chocolate
1/3 cup butter
4 eggs
1 1/2 cups sugar
1 cup light corn syrup
1 1/2 tsp vanilla
dash cinnamon
1 1/3 cups pecan halves

DIRECTIONS

Melt chocolate and butter over low heat and set aside. In a large bowl beat eggs. Add sugar, corn syrup, chocolate mixture, cinnamon and vanilla. Stir in pecans. Turn into a 2 quart 2″ deep baking pan. Place in a pan with 1/2″ hot water. Bake in a preheated 350 degree oven 40 minutes. Remove from water, cool thoroughly. Spoon into dessert dishes. Serves 8. Good with whipped cream.

INGREDIENTS

6 oz bittersweet chocolate
6 Tbsp orange juice
2 Tbsp Cointreau, Triple Sec or Grand Marnier
6 eggs, separated
1/2 cp heavy cream
grated rind of 1 orange

DIRECTIONS

Place chocolate and orange juice in the top of a double boiler and set over hot water until melted. Remove from heat and stir a few times, add the liquor and stir again. Set aside. Beat yolks with an electric beater about 5 minutes until thick and pale. Beat the chocolate mixture into the yolks. With clean beaters, beat the whites until they are stiff but not dry. Fold the whites into the chocolate mixture. Turn the mousse into a 6 cup dish or into 8 – 10 individual pots de crème and refrigerate for at least 6 hours. Just before serving, beat the cream until stiff and top the mousse with the whipped cream and the grated rind.

INGREDIENTS

2 pkg lime gelatin
1 pint sour cream
1 small can crushed pineapple
1 small can whole pecans
1 cup boiling water

DIRECTIONS

Dissolve gelatin in hot water and combine with the rest of the ingredients in a 6 cup mold.

INGREDIENTS

40 lady fingers (3 pkgs)
1 pkg lemon gelatin
1 cup boiling water
3 egg yolks
3/4 cups sugar
1 1/2 lemons, juice and rind grated
6 egg whites
3/4 cups sugar
1 cup whipping cream

DIRECTIONS

Line sides and bottom of 9″ spring form pan with lady fingers. Mix 1 pkg gelatin with 1 cup boiling water and cool. Beat yolks well and combine with lemon juice and grated rind and sugar and cook on top of double boiler until thick. Beat whites until soft peaks and gradually add 3/4 cup sugar and beat until stiff and glossy. Combine cooled gelatin with yolk mixture. Fold in whipped cream, then beaten whites. Pour over lady fingers and smooth top. Refrigerate over night. Remove sides to serve.