Category: Desserts

INGREDIENTS

Combine and set aside:
1 cup ground walnuts
3 squares grated bitter chocolate
1 tsp cinnamon
1/2 cup sugar

Batter:
1/2 lb butter
1 1/2 cups sugar
5 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 pint sour cream
1 tsp vanilla

DIRECTIONS

Cream butter and sugar. Add eggs, beating well. Sift the dry ingredients and add alternately with the sour cream. Add vanilla. Pour into greased and floured tube pan and marble with nut mixture. Bake 60 minutes at 35 degrees.

INGREDIENTS

1 pkg white cake mix
1 pkg instant vanilla pudding
4 eggs
1 cup sour cream
1/3 cup oil

DIRECTIONS

Beat all together for 10 minutes. Pour in greased and floured tube pan and swirl with nuts, sugar, and chocolate or sugar, blueberries and cinnamon. Bake 350 degrees 45 minutes.

INGREDIENTS

1/2 lb butter
1 cup sugar
3 eggs
2 1/2 cups sifted flour
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla
1 cup sour cream

DIRECTIONS

Cream butter and sugar and add eggs. Mixing well. Slowly add dry ingredients alternately with sour cream and vanilla. Pour most of the batter in a greased and floured 9 x 13 pan. Sprinkle between layers finely chopped walnuts. 1/2 cup sugar and 1 tsp cinnamon. Bake 45 minutes at 350 degrees.

INGREDIENTS

2 egg whites
1/2 cup sugar
1 tsp vanilla
pinch salt
1 cup broken pecans
6 oz bag chocolate chips

DIRECTIONS

Beat whites until they are stiff. Blend in vanilla, sugar, and salt. Fold in chips and nuts. Place aluminum foil shiny side up on cookie sheet. Heat oven to 350 degrees. Drop by tsp. Turn off the oven overnight.

INGREDIENTS

6 eggs, seperated
1/2 tsp cream of tartar
1 cup sugar, divided
2 cups cake flour
1 cup water
1 Tbsp baking powder
1 Tbsp instant espresso coffee
1/2 tsp salt
1/2 tsp vanilla

DIRECTIONS

In a small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/2 cup of sugar 2 Tbsp at a time beating well after each addition. Whites should stand in stiff glossy peaks. Set aside. Preheat oven to 350 degrees. In a large bowl at medium speed, beat yolks, flour and water, baking powder, espresso, salt, vanilla and 1/2 cup sugar until light and fluffy, about 3 minutes. With a whisk fold in egg white mixture into yolk mixture just until blended. Pour batter into ungreased tube pan. Bake 60 – 65 minutes. Invert pan on the neck of a bottle and cool completely. Loosen cake from pan and remove to plate.

Frosting:
Prepare 1/2 pkg of whipped topping as package directs but add 1 tsp instant espresso. Spread on cooled cake. Serves 12.

INGREDIENTS

1 pkg lady fingers
2 Tbsp port wine
1 pkg raspberry gelatin
1 pkg frozen raspberries
1 box instant vanilla pudding
1/2 cup whipping cream
1 Tbsp sugar
1/8 tsp vanilla

DIRECTIONS

Line a glass bowl with lady fingers, split and sprinkle with wine. Prepare gelatin using a little less than 2 cups liquid. When thickened, pour over lady fingers. Add fruit and chill until set. Prepare pudding. Pour over set gelatin. Chill. Whip cream with sugar and vanilla until stiff. Spread over all and top with nuts.

INGREDIENTS

1 cup sugar
1 lb butter
4 egg yolks
4 cups sifted flour

DIRECTIONS

Cream sugar and butter until fluffy. Add yolks and mix well. Add flour and blend well. Make into balls the size of walnuts. Put on un-greased cookie sheets 1/2″ apart and press thump in center and fill with any flavor jelly or pecan half. Bake 375 degrees for 15 minutes. When cool dust with powdered sugar.

INGREDIENTS

1 large pkg cream cheese
1 lb confectioners sugar
1 tsp vanilla
1 stick butter
1 cup chopped pecans

DIRECTIONS

Cream butter and cream cheese. Add vanilla. Gradually add sugar. Stir in pecans and frost. Serves 12.

INGREDIENTS

Makes 6 dozen
1 jar (7 oz) marshmallow creme
1 cup creamy peanut butter
1/2 cup honey
3 oz milk chocolate, grated
1 1/2 cups raisins
2 cups shredded coconut
1 cup chopped walnuts

DIRECTIONS

Stir together marshmallow creme, peanut butter, and honey. Stir in chocolate, raisins, and walnuts. Shape into 1″ balls. Roll in coconut. Chill or freeze.

INGREDIENTS

Combine and let stand 5 minutes:
1 pkg unflavored gelatin
3/4 cup sugar
2 cups heavy cream

DIRECTIONS

Heat the above until gelatin dissolves. Cool to lukewarm.

1 Tbsp vanilla
2 cups dairy sour cream

To the lukewarm gelatin mixture add vanilla and sour cream and blend
until smooth. Pour into 1 1/2 qt. mold. Refrigerate until set. At
least 2 hours. De-mold and serve with thawed raspberries. Serves 8.