Desserts – Recipes

October 22, 2008 · Filed Under Desserts, Recipes 

Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”

Apple Cake

Black Forest Cake

Bourbon Balls

Brownies

Budapest Coffee Cake

Cranberry Crunch

Cranberry Apple Pie

Cranberry Coffee Cake

Cranberry Walnut Tart

Easy Chocolate Mousse

Fresh Fruit Pie

Honey Cake 1

Honey Cake 2

Macaroons

All-in-One Victoria Sandwich (Sponge Cake)

Apple Cake

Aline Simon

Cake Sauce

2 C sugar

6 T butter

3 eggs

1 C sugar

1 ¼ C vegetable oil

½ C buttermilk

¼ t salt

½ t baking soda

¼ C orange juice

3 C flour

1 t baking soda

1 t cinnamon

1 t vanilla

1 C peeled, chopped apples (I use golden delicious)

1 C shredded coconut

1 C chopped nuts

1. In a large bowl combine sugar, eggs, oil, salt, orange juice,

cinnamon and vanilla.

2. Then add flour and baking soda. Mix well. Blend in apples,

coconut and nuts with spoon.

3. Pour into a greased tube pan (I used a 10″) and bake in a 325°

oven for 1 ½ hours.

4. Shortly before the cake is finished baking combine all the

sauce ingredients in a saucepan.

5. Bring to a boil over medium heat stirring constantly.

6. Pour over baked cake.

7. Let it stand at least 1 hour before removing from pan.

Black Forest Cake

Karina Rothzeid

Black forest cake was adapted from an old recipe given to me in Poland

by someone whom I called grandma. It has become a tradition in our

family to serve it for each major celebration like a birthday, graduation,

anniversary etc. It can be prepared ahead and frozen afterwards.

1 Package of Duncan Hines chocolate cake mix

1 8 oz container of fat free cool whip (put in fridge to thaw)

1 t of lemon juice

1 can of cherry filling

1 T of instant coffee powder

2 T of rum or brandy

2 T of chocolate syrup

1. Bake cake mix per directions on the package.

2. Open the can of cherry filling and throw out as much liquid

as possible. Keep just the cherries. Add lemon juice to

cherries and mix well.

3. Dissolve coffee powder in rum or brandy and add to

defrosted cool whip. Mix well. Add chocolate syrup and

mix again. Taste it and add either more rum or syrup if

needed.

4. Cut cake in half horizontally. You might have to make it flat

on top by eliminating part of it.

5. Place upper half of cake on the bottom of the plate upside

down and spread a little cool whip on it evenly. Top it with

cherry mixture and spread evenly.

6. Then place the other half of cake on top so that the bottom

surface is facing up. Cover it with the rest of cool whip

mixture on top and sides.

7. Refrigerate it until serving. Decorate just before serving.

Bourbon Balls

Karina Rothzeid

This is for those who love desserts but do not like to bake them. It is a

wonderful and easy recipe. The bourbon balls taste great straight from the

freezer.

1 C finely chopped crushed vanilla wafer crumbs

1 C chopped pecans

1 C powder sugar

2 T unsweetened cocoa

2 oz bourbon

1 ½ T light corn syrup

Thoroughly combine vanilla wafer c 1. rumbs, chopped pecans,

powder sugar and unsweetened cocoa.

2. Stir bourbon and light corn syrup in a separate bowl. Then

add this to the dry mixture. When well blended, cover and

chill in the refrigerator for at least one hour.

3. Form round balls and keep them frozen in the covered

container.

Brownies

Carolyn Gilbert

¾ C sifted, all purpose flour

½ t baking powder

½ t salt

1 C sugar

2 eggs, room temperature

½ C sweet butter, room temperature

1 t vanilla

2 squares bakers chocolate, melted and slightly cooled

1 C course nuts

¾ C chocolate chips

1. Preheat oven to 350°.

2. Sift all dry ingredients and set aside.

3. Cream butter and sugar.

4. Add eggs.

5. Beat until light.

6. Add chocolate, vanilla and sifted dry ingredients.

7. Add nuts and chips.

8. Bake in a greased 9 X 13 pan for 20-25 minutes.

Budapest Coffee Cake

Rachel Smith

This is an old family recipe from Hungary. This freezes well without the

glaze, which can be added just before you serve the cake.

Approximately 1 hour (not including cooling time)

Nut filling

¾ C dark brown sugar, packed

2 T raisins (optional)

1 T cinnamon

3 ½ oz walnuts, finely chopped

1 T cocoa (unsweetened)

Batter

3 C flour

1 ½ t baking powder

6 oz (¾ C) butter

1 ½ t baking soda

2 t vanilla

2 C sour cream

3 eggs

½ t salt

1 ½ C sugar

1. Preheat oven to 375º.

2. Butter a 10 inch bundt pan.

3. Mix together nut filling ingredients.

4. In a separate bowl, cream the butter.

5. Then add vanilla and sugar and beat for 2 minutes.

6. Add eggs individually on high speed and beat for 1 minute.

7. Add dry ingredients on low speed and beat for 3 minutes.

8. Add sour cream and beat for 2 minutes.

9. Spread a thin layer of batter on the bottom of the pan.

10. Sprinkle layer of batter with ⅓ of the nut filling.

11. Repeat for 4 layers of batter and 3 layers of filling.

12. Bake for 45 minutes to 1 hour.

Glaze

2 C of confectioner’s sugar

1 t vanilla

2-3 T hot milk

1. Mix sugar and vanilla.

2. Slowly add hot milk.

3. Invert cake on wire rack.

4. Pour glaze over the cooled cake.

Cranberry Crunch

Debbi Silverman

Here’s my 40-year family favorite.

Serves 9 (hungry) to 12 people

1 C uncooked rolled oats

1/2 C flour

1 C brown sugar

1/2 C shortening (margarine works great; butter is almost too rich!)

1 can whole berry cranberry sauce

1. Preheat oven to 350°.

2. Mix oats, flour, and brown sugar.

3. Add shortening –cut in until mixture is uniformly crumbly.

4. Place half of mixture in 8×8 greased pan.

5. Cover with full can of cranberries and then layer rest of

mixture over this.

6. Bake for 45 minutes.

7. Yummy when served bubbly hot with a scoop of vanilla ice

cream!

**Can double all ingredients and bake in 9×13 pan for larger

group–or ravenous small group!

Cranberry Apple Pie

Marcie Rosenston

Dough for double-crust pie

12 oz Fresh cranberries

1 large baking apple, sliced

1 ¾ C sugar

1 C chopped pecans

3 T lemon juice

2 t cinnamon

1 T corn starch

1 T brandy or orange juice

1. Preheat oven to 350°.

2. Place pie crust in bottom of a deep-dish pie pan.

3. Combine all ingredients in a large bowl and stir until

everything is coated evenly.

4. Pour into pie pan and cover with remaining crust.

5. Bake for 50 minutes.

Cranberry Coffee Cake

Pat Rosenberg

Cake

1 C sugar

1 stick butter

2 eggs

2 C flour

1 t baking soda

1 t baking powder

½ t salt

½ pint sour cream

1 t almond extract

1 small can whole cranberry sauce

½ C chopped walnuts

Frosting

¾ C confectioner’s sugar

1 T warm water

1 t almond extract

1. Preheat oven to 350°.

2. Cream sugar and butter. Add eggs and mix well.

3. Add unsifted dry ingredients alternately with sour cream.

Add extract.

4. Pour half batter into greased tube pan. Spoon on half of the

cranberry sauce and nuts. Pour on the rest of the batter. Top

with remaining sauce and nuts.

5. Bake for 50 minutes.

6. Remove cake from oven. DO NOT INVERT. Let cool 15

minutes.

7. Remove from pan and pour on frosting while cake is still

warm.

Cranberry-Walnut Tart

Aline Simon

The Crust

1 ¾ C unbleached all-purpose flour

½ C sugar

½ C (1 stick) butter or margarine

3 T vegetable shortening

¼ C ice water

The Filling

2/3 C light corn syrup

2/3 C light brown sugar

3 large eggs

1 t vanilla

4 T unsalted butter, melted

1 C coarsely chopped walnuts, toasted lightly

1 ½ C chopped fresh cranberries

The Crust

Put the flour, sugar, butter o 1. r margarine and vegetable

shortening in a food processor fitted with the steel blade.

Pulse until crumbly.

2. Gradually add the ice water, processing until the dough

forms a ball. Do not over process!

3. Wrap the dough in plastic wrap and refrigerate for at least 1

hour.

4. Preheat the oven to 350°.

5. Remove the dough from the refrigerator and on a floured

board (or counter) roll it into a circle 13 inches wide.

6. Line a 10 or 11 inch tart pan with a removable bottom with

the dough trimming off the excess.

7. Prick the dough with a fork.

8. Line the dough with parchment paper.

9. Fill the baking parchment with dried beans or pie weights

just to cover the paper. This helps to set the crust as it bakes.

10. Bake for 10-12 minutes or until the dough just begins to

brown.

11. Remove the beans and parchment and let the crust cool.

12. Leave the oven at 350°.

Filling and Baking the Tart

Put the corn syrup and b 1. rown sugar in a mixing bowl and

blend until smooth.

2. Beat in the eggs one at a time, then the vanilla and the

melted butter.

3. Stir in the chopped cranberries and walnuts.

4. Pour the mixture into the partially baked and cooled pie

shell and bake for 40-50 minutes or until a knife inserted in

the middle of the pie comes out clean.

Easy Chocolate Mousse

Sheryl Cohen

12 oz good dark chocolate chips

1 C milk scalded just before boiling

½ C sugar

3 eggs

2 T Cointreau or other favorite liqueur

1. Pulse chips in food processor.

2. Add eggs one at a time.

3. Add sugar and scalded milk.

4. Add liqueur.

5. Pour into decorative bowl and refrigerate for six hours. This

will form into a very dense chocolate treat.

6. Serve with whipped cream.

Eileen Mandel’s Bread Recipe

Pat Rosenberg

3 eggs, beaten

1 C sugar

1 C oil

¼ t salt

1 t vanilla

2 t baking powder

3 to 4 C regular flour

½ C chopped nuts (optional)

1. Beat sugar and oil.

2. Slowly add beaten eggs, then vanilla and nuts.

3. Add dry ingredients. (I don’t bother to sift. You have to add

enough flour until the dough is sort of dry. At the end you

have to mix it with your hands.)

4. Let dough stand for 10 minutes and then make six logs.

Sprinkle them with a mixture of cinnamon and sugar.

5. Bake in a 350° oven for about 20 minutes. Take out and cut

separate pieces, about a half inch thick, and return to oven at

275° for about ½ hour or until dry to the touch.

6. Let cool before storing.

Fresh Fruit Pie

Pat Rosenberg

Crust

¼ C sugar

¼ C margarine (I use butter)

1 egg yolk

1 C flour (I use ½ whole wheat and ½ white)

Blend above ingredients u 1. ntil crumbly.

2. Press into a 9″ pie plate and bake at 400º for 8 minutes.

Sauce

½ C sugar

3 T cornstarch

1 ½ C orange juice

1. Boil above ingredients for 1 minute. Remove from heat. Stir

in ¼ cup lemon juice and 1 t grated rind.

2. Cool crust and sauce. Fold in 6 cups of assorted fresh fruit.

Turn into cookie crust.

3. Serve with whipped cream. (If I have dark chocolate, I put

some chocolate curls on the whipped cream.)

Honey Cake

Faith Pittinger

My Mom’s been making this for years. She got the recipe from one of

her best friends. You’ll find it is must more moist than most honey cakes.

It’s popular with children, too!

4 eggs

1 ½ C sugar

1 C vegetable oil

1 C honey

1 C cold strong coffee

3 C sifted flour

1 ½ t baking powder

1 t cinnamon

1 t nutmeg

1 t allspice

½ t salt

1 t vanilla

1. Preheat oven to 350°.

2. Beat the following ingredients well in mixer: eggs, sugar and

oil.

3. Combine coffee and honey in separate bowl.

4. Mix together flour, baking powder, cinnamon, nutmeg,

allspice and salt in bowl. (Sometimes I bump up the spices -

adjust to your taste.)

5. In mixer, beat dry ingredients into wet a little at a time.

Alternate with coffee and honey mixture.

6. Add vanilla.

7. Bake in greased 9×13 pan for 50-55 minutes.

Honey Cake

Marcie Rosenston

Here’s a great Rosh Hashanah recipe for honey cake. I read several recipes

in the newspaper a few years ago, and they each had elements I liked. So I

combined what I thought sounded best from each and – voila!

Makes 3 loafs or 1 large bundt cake

2 ½ C flour

2 t baking powder

2 t cinnamon

½ t ground clove

¼ t ground ginger

½ t salt

1 t cocoa

½ t baking soda

3 large eggs

¾ C honey

1 C sugar

¼ C oil

1 C strong coffee

½ C raisins or walnuts (optional)

1. Preheat oven to 350°.

2. Generously grease a 12 cup bundt pan or 3 loaf pans.

3. Sift dry ingredients together.

4. Make a well in the center and whish in wet ingredients.

5. Pour into baking pans – fill only 2/3 full.

6. Bake for 30 – 40 minutes. (Check after 25 minutes to see if

it needs to be covered with foil so the top doesn’t get too

dark.) Knife inserted in the center should come out clean.

7. Cool before removing from pans.

Macaroons

Judy Leever

1 big bag of coconut

1 can of sweetened condensed milk

1 t vanilla

½ bag of mini chocolate chips

1. Preheat oven to 350°.

2. Combine everything.

3. Roll into walnut sized balls and place on greased cookie

sheet.

4. Bake for 10 minutes or until just lightly browned.

All-in-One Victoria Sandwich (Sponge Cake)

Myffy Smith

4 oz (1 C) self-rising flour sieved with 1 t baking powder)

4 oz (1/2 C) sugar

4 oz (1 stick) margarine (or butter)

2 eggs (extra large, if available)

1-2 t milk if needed (if dough seems too firm). (This depends on how

large the eggs are and how generous you are with the flour.)

1. Preheat oven to 325°.

2. Grease two 7-8″ or one* 9″ round cake tins. Use margarine/

butter or Pam. If you wish, you can line base of cake tins

with wax paper, too, to make sure cake does not stick.

3. Place all ingredients in a food processor and mix until

smooth. (Milk is added now if needed).

4. Turn into tin or tins.

5. Bake for 25-35 minutes (one tin) or 35-40 minutes (two tins).

6. Turn out, remove paper and cool on wire tray.

7. When cool, sandwich two cakes together with filling.

8. Fill with jam and dredge icing (confectioner’s) sugar on the

top; or fill and ice with any flavor butter icing (optional-not

necessary); or fill and decorate with whipped cream and

strawberries or any fresh or canned fruit of your choice.

**1-1/2 times the recipe = two 9″ round tins

**These cakes freeze well before or after filling and decorating.

Tags:

Comments

Leave a Reply