Desserts
Dessert
Sweet Breads/Muffins:
Chocolate Banana Bread
½ cup butter, softened 1 cup packed brown sugar
2 cups (3) ripe bananas 2 eggs
2 cups all purpose or wheat flour
½ tsp. salt/ ½ tsp. baking powder/ ¾ tsp. baking soda
½ tsp vanilla/ ¾ c. chopped nuts/ ¾ c. chocolate chips
Preheat oven to 350 degrees. Grease muffin tins or cake pans. Cream together butter and brown sugar. Add mashed bananas and vanilla. Add beaten eggs and mix well. Add flour, salt, baking powder, and baking soda; stir jut until mixed. Fold in nuts and chocolate chips. Fill muffin cups 2/3 full. Bake for 20-25 minutes til golden brown. For dark pans bake on the top shelf at 325 for 20-25 minutes. Make 18 muffins. For a 13×9 cake pan bake on the top shelf at 350 degrees for 25-30 minutes. This is what I use.
Cream/Chiffon/Fruit Pies:
Lime Chiffon Dessert
1 ½ cups crushed graham crackers (about 24 squares)
1/3 cup sugar
½ cup butter or margarine, melted
FILLING:
1 package (3 ounces) lime gelatin
1 cup boiling water
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-inch x 9-in x 2-in baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12 – 15 servings.
Strawberry/Blueberry Pie:
Preheat oven to 425 degrees farenheit.
Ingredients:
pate brisee for 2 round cursts
2 tbsp. flour
4 c. blueberries - rinsed
2 c. strawberries - roughly chopped
2 tbsp. cornstarch
3/4 c. sugar& some for spirnkling
2 tsp. vanilla
zest of 1 lemon
1 tsp. cinnamon
1/2 tsp. ground ginger
The dough should be in a ball in wax paper for 1 hour in the fridge. On lightly floured surface roll out half the dough, 1/8″ thick to fit a 9 inch pie pan. Chill the shell while assembling the filling. In a large bowl, combine fruit, sugar, flour, cornstarch, lemon zest, and spices. Stir until combined. Remove pie shell form fridge and pour in filling. Roll out other dough ball. Cut into strips and make lattice over pie. Crimp edges and sprinkle sugar on lattice. Bake for 20 minutes then reduce to 375 for 40 minutes.
Bars/Brownies:
Blonde Brownies
These blond beauties are beautiful to look at and delicious to eat!
Ingredients:
1 c. butter
2 2/3 c. brown sugar
1 tsp. salt
4 eggs
3 cups flour
2 tsp. vanilla extract
1/2 tsp. baking powder
1 c. chocolate chips
Instruction:
Soften Butter. Mix butter, brown sugar, and eggs. Add vanilla. Add flour, baking powder, and salt. Mix on medium. Add chocolate chips till mixed in. Spread in 9×11 pan. Bake at 375 degrees. Bake for 25-30 minutes.
Lemon Bars:
From: Heidi Roach
Ingredients:
1 c. flour
1/4 c. powdered sugar
1/2 c. butter, cold 1/2 tsp. baking powder
2 eggs 2 tbsp. flour
3/4 c. sugar 3 tbsp. lemon juice
Instructions: Sift together flour and powdered sugar. Cut in butter till mixture clings together. Pat into ungreased 9×9 pan. Bake at 350 degrees for 10-12 minutes. In mixing bowl beat eggs - add sugar and lemon juice. Beat until slightly thick&smooth (8-10 minutes) Stir together 2 tbsp. flour and baking powder. Add to egg mixture. Blend just until moistened. Pour over baked layer. Bake at 350 for 20-25 minutes. Sprinkle powdered sugar over top. Cool and cut into squares.
Sandwich Cookies/Regular Cookies:
Chocolate, Chocolate Chip Cookies
These dark cookies are very easy to make and the result is satisfying.
Ingredients:
1 1/2 c. white flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/3 c. Hersheys cocoa
1 c. oil
1/2 c. brown sugar
1/2 c. sugar
1 tsp. vanilla
2 tsp. water
2 eggs
2 c. chocolate chips
Beat oil, sugars, and vanilla together. Add eggs. Combine. Add in all dry ingredients. Add water, then chocolate chips. Spoon cookies onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Fruit/Chocolate Cakes:
Cinnamon Apple Cake:
From the kitchen of: Heidi Roach
1 3/4 c. sugar, divided 1 1/2 c. flour
1/2 cup butter 1 tsp. vanilla
6 oz. cream cheese 2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
3 c. chopped, peeled apples (about 2 large)
Beat 1 1/2 c. sugar, melted butter, vanilla, & cream cheese until well blended. Add eggs 1 at a time, beating well after each. Add flour, baking powder, and salt. Beat on low speed until blended. Combine 1/4 c. sugar&cinnamon then add to batter. Pour into greased bundt cake pan. Sprinkle remaining sugar on top. Bake at 350 degrees for 1 hr., 15 minutes or until cake pulls away from side of pan. Cool cake on wire rack - cut using serrated knife. Yield: 12 servings.
Rhubarb Pudding Cake:
1 c. sugar
1 egg
2 tbsp. butter
2 c. flour
1 c. buttermilk or 1 tbsp. vinegar added to 1 c. milk
1/2 tsp. salt
1/2 tsp. baking soda 1 tsp. baking powder
1 c. diced rhubarb
Topping: 2 tbsp. butter, melted, 1/2 c. white sugar
Vanilla Sauce - 3/4 c. sugar, 1/2 c. butter, 1 can evaporated milk,
1 tsp. vanilla
Blend sugar, egg, and butter. Beat in buttermilk until smooth. In other bowl, stir dry ingredients. Add to wet ingredients. Stir in rhubarb. Pour into 9×9 baking pan. Sprinkle topping on batter. Bake at 350 degrees for 45 minutes. Then mix sauce in pan. Boil for 1 minute, stirring. Then add vanilla after removing from heat. Pour over cake.
Chocolate Fudge Cake:
From the kitchen of: Megan and Heidi Roach
2 c. flour
1 1/2 c. sugar
12 tbsp. cocoa - divided
4 tsp. baking powder
2 1/2 c. hot water
1/2 tsp. salt
1 c. milk
4 tbsp. vegetable oil
2 tsp. vanilla
1 1/2 c. brown sugar
Serve with whipped cream, milk, etc… Preheat oven to 350. Combine flour, sugar, 4 tbsp. cocoa, baking powder, and salt. Stir in milk, oil, and vanilla until smooth. Spread in ungreased 9×13 pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all and do not stir. Bake at 350 degrees for about 40-50 minutes.