Other recipes in this category
  • Easy Cheese Cake
    1 (9 inch) graham cracker crust
    1 (8 oz.) pkg. cream cheese softened
    1 (14 oz.) can Eagle Brand milk
    1/3 c. lemon juice
    1 tsp. vanilla extract
    In medium bowl beat cheese until light and fluffy. Add sweetened condensed milk blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. TIP Add any of your favorite fruit pie fillings or toppings to top of this cheesecake recipe and serve chilled.
  • Chocolate Pear Cake
    This dessert a cross between a cake and a pastry is baked in a thin layer and turns cake-like in texture as it bakes. It is very attractive to serve because as the batter rises it creates a frame around each piece of fruit. It is great served either warm topped with ice cream or completely cooled. For 1 cake 8 servings you will need 3/4 c. butter or margarine
    3/4 c. sugar
    3 eggs
    1/4 c. cocoa
    1 tbsp. vanilla extract
    1 c. all-purpose flour
    1/4 tsp. salt
    2 pears peeled cored & sliced
    Powdered sugar
    4 pear slices for garnish
    TIPS For an interesting variation use apples in place of pears omit the cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream butter with sugar until well blended. Add eggs and beat until light and fluffy. Stir in cocoa vanilla flour and salt mixing well. Spread into buttered and floured 11 inch round shallow pan or tart pan with a removable bottom. Batter should be no more than 1/2 inch deep. Arrange pears over batter pressing slices into batter to create an attractive overall pattern. Bake at 375 degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust with powdered sugar. Remove sides of pan when ready to serve. Garnish with fresh pear slices.
  • Gelatin Poke Cake
    1 pkg. white cake mix
    1 pkg. (3 oz.) Jello lemon or red
    1 c. boiling water
    1 c. cold water
    Cool Whip
    Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke warm cake with a fork at half inch intervals. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.
  • Mrs. Orr
    2 c. sugar
    3/4 c. butter
    1 1/2 c. boiling water
    2 eggs beaten
    1 tsp. vanilla
    2 c. flour
    1/2 c. cocoa
    1/2 tsp. salt
    2 tsp. soda
    Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes. Elbow Lake
  • Coconut - Chocolate Torte
    A coconut sponge cake filled with chocolate butter cream is a handsome dessert for a special occasion. If you wish sprinkle each layer with a little rum to flavor the torte. To make the chocolate curls use milk chocolate at room temperature shaved with a cheese plane or vegetable peeler. For 1 cake 8 to 10 servings you will need 3/4 c. flaked coconut
    1 c. cake flour sifted
    1 tsp. baking powder
    1/4 tsp. salt
    4 eggs separated
    1 c. sugar
    1 tsp. vanilla
    1/4 c. butter or margarine melted
    cooled
    3 tbsp. rum (optional)
    Chocolate Buttercream
    Powdered sugar
    --CHOCOLATE BUTTERCREAM--
    1/2 c. (1/4 lb.) soft butter or
    margarine
    1 egg yolk
    1 tsp. vanilla
    2 tbsp. rum (optional)
    2 oz. (2 sqs.) unsweetened chocolate
    Beat butter or margarine egg yolk vanilla and rum until fluffy. Gradually beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate melted and cooled. Beat until fluffy. Grease an 8 inch springform pan coat bottom and sides with 1/4 cup coconut. Stir together 1/2 cup coconut flour baking powder and salt in a large bowl beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar continue beating until stiff peaks form. Using same beaters beat egg yolks 1/2 cup sugar vanilla and butter until thick and pale. Fold egg yolk mixture then flour mixture into egg whites just until blended. Spread batter in prepared pan. Bake at 325 degrees until top is well browned and cake springs back when lightly touched 55 to 60 minutes. Let cool in pan on rack. Remove pan sides. Cut cake into 3 equal layers. Sprinkle each with 1 tablespoon rum if you wish. Spread 2 lower layers with Chocolate Buttercream stacking them to re-form cake. Sift powdered sugar over top. Decorate with chocolate curls.