Walnut Apple Cake

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 Walnut Apple Cake
Course Dessert
Servings
Ingredients
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 2 t vanilla
  • 2 cups flour
  • 2 1/2 t cinnamon
  • 2 t baking soda
  • 1 t Salt
  • 1/4 t ground nutmeg
  • 4 cups chopped peeled tart apples
  • 1 cup Walnuts
Butter Sauce
  • 3/4 cup sugar
  • 3 T flour
  • 1 cup Milk
  • 2 T butter no substitutions
  • 1 t vanilla
  • Walnut halves optional
Course Dessert
Servings
Ingredients
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 2 t vanilla
  • 2 cups flour
  • 2 1/2 t cinnamon
  • 2 t baking soda
  • 1 t Salt
  • 1/4 t ground nutmeg
  • 4 cups chopped peeled tart apples
  • 1 cup Walnuts
Butter Sauce
  • 3/4 cup sugar
  • 3 T flour
  • 1 cup Milk
  • 2 T butter no substitutions
  • 1 t vanilla
  • Walnut halves optional
Instructions
  1. In a mixing bowl, combine eggs, sugar, oil, and vanilla.
  2. Mix well
  3. Combine dry ingredients; add to the egg mixture and mix well
  4. Batter will be stiff
  5. Stir in apples and walnuts
  6. Spread into a 13 x 9 x 2 baking pan
  7. Bake at 350 degrees or until a toothpick inserted near center comes out clean.
  8. Cool
  9. For Sauce combine sugar, flour, milk, and butter in a saucepan.
  10. Bring to a boil over medium heat.
  11. Boil and stir for 2 minutes.
  12. Remove from heat
  13. Stir in vanilla
  14. Cut cake into squares and top with warm sauce
  15. Garnish with walnut halves if desired
Recipe Notes

Recipe from Vonnie Purcella

Strawberry Pie

Print Recipe
 Strawberry Pie
Course Dessert
Servings
Ingredients
  • 1 9-inch pie crust See Ingredients section
  • 1 quart fresh strawberries washed and hulled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • Few drops red food coloring
  • 1 container La Crème Whipped topping any size
Course Dessert
Servings
Ingredients
  • 1 9-inch pie crust See Ingredients section
  • 1 quart fresh strawberries washed and hulled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • Few drops red food coloring
  • 1 container La Crème Whipped topping any size
Instructions
  1. Preheat oven to 400 degrees
  2. Bake pie shell
  3. Cool
  4. Chop one cup of strawberries
  5. Combine sugar and cornstarch in a 2-quart saucepan.
  6. Stir in water gradually until smooth
  7. Add chopped strawberries
  8. Cook, stirring constantly until mixture thickens and boils
  9. Remove from heat
  10. Stir in food coloring
  11. Cool in refrigerator 1/2 hour
  12. Pour 3/4 of the syrup mixture into prepared pie crust.
  13. Stand up remaining strawberries in pie crust, reserving 1/4 cup (about 3 large strawberries) for garnish
  14. Pour remaining syrup over strawberries
  15. Chill until firm, about 3 hours
  16. To serve, top each slice with whipped topping and a slice of reserved strawberry.

Plum Dumplings

Print Recipe
 Plum Dumplings
Course Dessert
Servings
Ingredients
  • Make a yeast dough or sweet roll
  • 2 packages yeast
  • 1/4 cup water
  • 1 cup Milk
  • 1/2 cup sugar
  • 2 t Salt
  • 1/4 cup oil
  • 5 cups to 7flour
  • 2 eggs
  • 1 t grated lemon rind.
  • Add enough flour so doesn’t stick
  • Let rise 1 hour
  • Cinnamon and sugar
  • Browned butter
  • Dry cottage cheese
  • Italian Prune Plums
Course Dessert
Servings
Ingredients
  • Make a yeast dough or sweet roll
  • 2 packages yeast
  • 1/4 cup water
  • 1 cup Milk
  • 1/2 cup sugar
  • 2 t Salt
  • 1/4 cup oil
  • 5 cups to 7flour
  • 2 eggs
  • 1 t grated lemon rind.
  • Add enough flour so doesn’t stick
  • Let rise 1 hour
  • Cinnamon and sugar
  • Browned butter
  • Dry cottage cheese
  • Italian Prune Plums
Instructions
  1. Spoon 1 tablespoon of dough and wrap around an Italian Prune Plum
  2. Let rise
  3. Boil pan of water, deep enough for the dumpling to sit in and not touch the bottom of pan
  4. Boil about 5 minutes
  5. Serve with drizzled brown butter over top, sprinkle with cinnamon and sugar and dry cottage cheese.
Recipe Notes

Anneimie Spann Always said this is a dessert but when so much work goes into it It must be made as the main dish

Plain Vanilla Ice Cream (cooked)

Print Recipe
 Plain Vanilla Ice Cream (cooked)
Course Dessert
Servings
Ingredients
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon Salt
  • 2 eggs beaten
  • 2 cups scalding milk
  • 1 teaspoon vanilla
  • 1 cup thick cream
Course Dessert
Servings
Ingredients
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon Salt
  • 2 eggs beaten
  • 2 cups scalding milk
  • 1 teaspoon vanilla
  • 1 cup thick cream
Instructions
  1. Mix the sugar, flour, and salt.
  2. Add the beaten eggs and stir until smooth
  3. Add the scalding milk gradually stirring until smooth and thick.
  4. Cook for 5 minutes
  5. Add vanilla and cool before freezing.
  6. Add the cream to the custard mix thoroughly and freeze.

Cherry Pie

Print Recipe
 Cherry Pie
Course Dessert
Servings
Ingredients
  • 8-inch
  • Pastry for 8-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • 1/4 t almond extract
  • 2 T butter or margarine
  • 9-inch
  • Pastry for 9-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • t ¼almond extract
  • 2 T butter or margarine
  • 10-inch
  • Pastry for 10-inch two-crust pie
  • 1 2/3 cups sugar
  • 1/2 cup all-purpose flour
  • 3 pound cans pitted red tart cherries drained, 1each
  • 1 t almond extract
  • 3 T butter or margarine
Course Dessert
Servings
Ingredients
  • 8-inch
  • Pastry for 8-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • 1/4 t almond extract
  • 2 T butter or margarine
  • 9-inch
  • Pastry for 9-inch two-crust pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 pound cans pitted red tart cherries drained, 1each
  • t ¼almond extract
  • 2 T butter or margarine
  • 10-inch
  • Pastry for 10-inch two-crust pie
  • 1 2/3 cups sugar
  • 1/2 cup all-purpose flour
  • 3 pound cans pitted red tart cherries drained, 1each
  • 1 t almond extract
  • 3 T butter or margarine
Instructions
  1. Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries. Stir in almond extract. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits in it; seal and flute
  2. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
  3. Bake 8 to 9-inch pies 35 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
  4. Using Fresh Cherries
  5. Follow recipe for 9-inch pie except substitute 4 cups fresh red tart cherries that are pitted, for the canned cherries.

Bonnie Butter cake

Print Recipe
 Bonnie Butter cake
Course Dessert
Servings
Ingredients
  • 2/3 cup butter or margarine softened
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 1/2 t vanilla
  • 3 cups cake flour or 2 1/2all-purpose flour
  • 2 1/2 t baking powder
  • 1 t Salt
  • 1 1/4 cup Milk
  • French Silk Frosting
Course Dessert
Servings
Ingredients
  • 2/3 cup butter or margarine softened
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 1/2 t vanilla
  • 3 cups cake flour or 2 1/2all-purpose flour
  • 2 1/2 t baking powder
  • 1 t Salt
  • 1 1/4 cup Milk
  • French Silk Frosting
Instructions
  1. Heat oven to 350 degrees. Grease and flour baking pans, 13 x 9 x 2 inches, or two 9 inch or three 8 inch round layer pans.
  2. In large mixer bowl, mix butter, sugar, eggs, and vanilla until fluffy.
  3. Beat 5 minutes on high speed, scraping bowl occasionally.
  4. On low speed, mix in flour, baking powder and salt alternately with milk.
  5. Pour into pans.
  6. Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool
  8. Frost
Recipe Notes

Very moist yummy cake

Rice Pudding

Print Recipe
 Rice Pudding
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 Servings
Ingredients
  • 1 1/4 cup cooked rice or ½uncooked
  • 2 eggs
  • 1/2 cup raisins
  • 1 tablespoon powdered sugar
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup sugar
  • 2 cup Milk
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 Servings
Ingredients
  • 1 1/4 cup cooked rice or ½uncooked
  • 2 eggs
  • 1/2 cup raisins
  • 1 tablespoon powdered sugar
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup sugar
  • 2 cup Milk
Instructions
  1. Separate whites and yolks of eggs.
  2. Add to yolk 2 tablespoons of milk.
  3. Place the rest of the milk in double boiler.
  4. Wash raisins, add to hot milk and cook 15 minutes until soft.
  5. Add rice, cook 5 minutes longer, then
  6. stir in egg yolks, salt, sugar, and spice.
  7. Stir well, cook 2 or 3 minutes,
  8. remove from fire and pour into baking dish.
  9. Beat whites of eggs, add powdered sugar, spread meringue on top and brown (serves 6)
Recipe Notes

Bobbie John (friend of Doris Spann)

Pumpkin Pie Squares

Print Recipe
 Pumpkin Pie Squares
Course Dessert
Prep Time 30 minutes
Cook Time 1 Hour
Servings
15 Servings
Ingredients
  • Crust
  • 1 cup sifted flour
  • 1/2 cup Quick Cooking Oats
  • 1/2 cup brown sugar
  • 1/2 cup butter or margarine
  • Filling
  • 2 eggs
  • 2 cup pumpkin or 1 can
  • 1 13.3 can evaporated milk
  • 3/4 cup sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon cloves
  • Topping
  • 1/2 brown sugar
  • 1/2 cup pecans
  • 2 tablespoon butter
Course Dessert
Prep Time 30 minutes
Cook Time 1 Hour
Servings
15 Servings
Ingredients
  • Crust
  • 1 cup sifted flour
  • 1/2 cup Quick Cooking Oats
  • 1/2 cup brown sugar
  • 1/2 cup butter or margarine
  • Filling
  • 2 eggs
  • 2 cup pumpkin or 1 can
  • 1 13.3 can evaporated milk
  • 3/4 cup sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon cloves
  • Topping
  • 1/2 brown sugar
  • 1/2 cup pecans
  • 2 tablespoon butter
Instructions
  1. Combine crust. Mix until crumbly. Press into 9 x 13-inch pan. Bake in oven 15 minutes at 350 degrees.
  2. Filling, Beat eggs, add remaining ingredients and beat until smooth. Pour over crust and bake 20 minutes at 350 degrees.
  3. Combine topping and sprinkle over filling and bake another 20 minutes at 350 degrees
  4. Cool. Cut into squares. May be topped with whipped cream and served either warm or chilled.
Recipe Notes

Yum, Debbie Purcella found this recipe at the Public Service office, (power company) she was paying the power bill in Golden, Colorado.

Fruit Pizza

Print Recipe
 Fruit Pizza
A Tart for All Seasons
Course Dessert
Servings
Ingredients
  • Crust
  • 1/4 cup ground almonds
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Filling
  • 8 ounces cream cheese softened
  • 3 tablespoon sugar
  • 2 tablespoon Amaretto
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Apricot Glaze
  • 1/2 cup apricot preserves
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon Amaretto
  • Topping
  • 3-4 cup fresh or canned fruit - strawberries kiwis, bananas, mandarin oranges, pineapple, peaches, raspberries, blackberries, blueberries, etc.
  • sliced almonds optional
Course Dessert
Servings
Ingredients
  • Crust
  • 1/4 cup ground almonds
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Filling
  • 8 ounces cream cheese softened
  • 3 tablespoon sugar
  • 2 tablespoon Amaretto
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Apricot Glaze
  • 1/2 cup apricot preserves
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon Amaretto
  • Topping
  • 3-4 cup fresh or canned fruit - strawberries kiwis, bananas, mandarin oranges, pineapple, peaches, raspberries, blackberries, blueberries, etc.
  • sliced almonds optional
Instructions
  1. Crust: combine almonds, butter, sugar, and flour. Add egg yolk, vanilla, almond extract. Blend until dough holds together. Press onto bottom of and side of 11-inch tart pan with removable bottom (or pizza pan). Bake at 375 for minutes or until golden brown. Cool. Can be made one day ahead.
  2. Filling: Mix all ingredients until smooth and spread evenly on cooled crust. Chill until firm, about 30 minutes.
  3. Glaze: In a small saucepan, mix all ingredients over low heat until hot. Cool; set aside. Orange marmalade can be substituted for apricot preserves.
  4. Assemble: Cut up and arrange fruits in circular patterns on the crust with filling 1-2 hours before serving. Drizzle fruit with glaze. Sprinkle almonds on top. Serve slightly chilled or at room temperature.
Recipe Notes

Quick Method: Replace Crust with a tube of refrigerated sugar cookie dough. Spread on a pizza pan and bake according to cookie dough directions. Make filling without sugar, cookie dough has a lot! The rest is the same, of course, minor changes don’t make much difference. Doug Heath obviously likes the Amaretto, since he asked about that and I used orange juice instead of lemon juice. Enjoy! Leslie Heath

Cream Puffs

Print Recipe
 Cream Puffs
Course Dessert
Servings
Ingredients
  • 1/2 cup butter
  • 1 cup boiling water
  • 1 cup sifted flour
  • 4 eggs
  • salt to taste
Course Dessert
Servings
Ingredients
  • 1/2 cup butter
  • 1 cup boiling water
  • 1 cup sifted flour
  • 4 eggs
  • salt to taste
Instructions
  1. Bring butter and water to boiling point.
  2. Sift flour and salt.
  3. Add to fat and water all at once. Beat vigorously until mixture is thick and leaves sides of pan in one mass.
  4. Remove from heat.
  5. Add eggs one at a time beating after each addition.
  6. Drop on ungreased pan.
  7. Bake at 400 degrees 45 minutes.
  8. Cool
  9. Cut tops off and fill or fill with a press.
  10. Use ice cream, whipped cream, custard, cream pudding
Recipe Notes

Betty Williams