Amish Apple Pudding Cake

1 cup sugar
1/3 cup shortening
1 1/2 cups sifted flour
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup milk
1 egg
5 apples, peeled, cored and sliced
Topping
2 tsp flour
1 cup brown sugar
1 TBS butter

Cream tog shortening and sugar. Then add flour, bak powder, salt, cinnamon, milk, egg. Stir well, and pour over apples. Mix well. Pour into a greased and floured 13 X 9 inch baking dish. Combine topping ingr, and sprinkle over apples. Bake at 350 degrees for approx 45 mins. Serve warm with cream. 

manikki

Apple Cake

1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (I used 1 tsp.)
1/2 cup warm coffee
2 cups raw apples, chopped (I peeled mine, also.)
1 teaspoon salt
1 teaspoon vanilla

topping: 1/2 cup brown sugar
1/4 teaspoon cinnamon (I used 1/2 tsp.)

Cream sugar and shortening. Add egg and beat together. Add flour, soda, salt, cinnamon, warm coffee, apples, and vanilla. Mix well. Spread into greased 9x9 pan. For the topping, mix together the brown sugar and 1/4 teaspoon cinnamon. Sprinkle over the top of the apple mixture. Bake at 350* for 30-35 minutes. Use a 13x9 pan if you want to double this. Enjoy this cake with whipped cream on top! (I frosted with cream cheese icing.)
:)
Melanie in PA

CINNAMON ROLL CAKE

Cake

3 C flour
1/4 tsp salt
1 C sugar
4 tsp baking powder
1 1/2 C milk
2 eggs
2 tsp vanilla
4 TBSP butter, melted

Filling

1 C butter softened
1 C brown sugar
2 TBSP flour
1+or- TBSP cinnamon (I love cinnamon so will probably use more next time)

Glaze
2 C icing sugar*
5 TBSP milk
1 tsp vanilla (this makes more glaze than you will need)

Mix flour, salt, sugar, baking powder, milk eggs and vanilla. Once combined add melted butter and combine.

Pour batter into a greased 9x13 pan

Combine softened butter, brown sugar, flour and cinnamon

Drop by tablespoons evenly over batter and using a knife (I used 2), swirl the cinnamon mixture through the cake

Bake at 350 for 40 - 45 min (the recipe says 25 - 30 but it wasn't nearly done)

Whisk icing sugar, milk and vanilla til smooth and drizzle over warm cake.

Serve warm or room temperature

*aka: powdered sugar, confectioners' sugar 

Tomato Soup Spice Cake

4 C unsifted flour
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting

1. Preheat oven 350. Grease 13x9x2 baking pan.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.

by: dorothy

Lunar Rhubarb Cake

Cream together:
½ cup butter
1 ½ cup sugar

Beat in:
1 egg
1 tsp vanilla

Sift together:
2 cups flour
1 tsp soda
½ tsp salt

Add sifted ingredients alternately with:
1 cup milk or cream & 1 Tbsp vinegar

Mix cake batter & add:

2 cups chopped rhubarb
Tossed with 1 tbsp flour.

Pour into greased 9x13 pan. Sprinkle with topping.

Topping:
¼ cup butter
2 tsp cinnamon

1 cup brown sugar

Bake 45 min @ 350. 

Fresh Strawberry Pie

Makes” 9 inch pie
6 cups fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
½ cup cold water
Red food coloring
1 – 3oz package cream cheese softened

1 9 inch pie shell

Whipped cream for topping

Bake and cool a 9 inch pie shell

Mash enough strawberries to equal 1 cup.

In a saucepan mix sugar and cornstarch together, and add berries, water, and food coloring. Bring to a boil and cook for 1 minute. Cool

Spread cream cheese on cooled pie crust. Arrange whole berries on top of cream cheese.

Pour cooled berry, sugar mixture over top of whole berries in pie shell.

Top with whipped cream as desired, just before serving.
Note:
6 cups for fresh raspberries may be substituted for strawberries
Or
5 cups fresh peaches may be substituted for strawberries. Food coloring choice is up to you.


Reva in Sacramento

Banana Sour Cream Bundt Cake

I found the BEST recipe online for this cake, and used up my 4 overripe bananas this morning. The cake is soooo good, not heavy, VERY moist and so good. Here is the recipe:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream
Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
In a large bowl, mix the flour, baking soda and salt together.
Working with a stand mixer( I used a hand mixer with regular beaters) fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low, and mix in the bananas.
Mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Enjoy. I am having a piece for dessert with whipped cream and some coffee.


by: Nikki

Louisiana Bread Pudding

1 Loaf Italian Bread Cubed.
4c Milk
1 1/2c Sugar
3 Eggs
1 stick butter (melted)
Vanilla to taste.

Cube bread and soak in milk, set aside. Combine eggs and sugar. Whisk until light and fluffy (color is a light yellow). Grease pan (9 x 13) with some melted butter. Add butter and vanilla to egg and sugar mixture and whisk well. Add bread and mix. Pour into greased pan and bake at 350 degrees for approx 1 hour. Done when knife is inserted in center and comes out clean.

Sauce.
1 c Sugar
1 stick butter
Wild Turkey to taste. (I use approx. 1/4 cup)
1 egg.

Slice butter in small sauce pan and add sugar. Over medium heat whisk constantly until fluffy and boiling. Remove from heat and add Wild Turkey. Let cool slightly then add beaten egg and whisk again.

Pour sauce over bread pudding.

Enjoy!

Rosemary

AuntCarol's Pie Crust – Never-Fail Type

This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –

Ingredients

• 1 egg
• 3/4 teaspoon salt
• 1 tablespoon WHITE vinegar
• 7 tablespoons water
• 1 cup shortening (CRISCO)
• 3 cups flour

BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).

ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.

Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling – and REMEMBER all fruit pies should be baked on the lowest rack in your oven –

Tiramisu

300 gr. biscuits (ladyfinger)
500 gr. mascarpone chees
4 eggs
7 tablespoons sugar
1 cup espresso coffee
Unsweetened cocoa powder
Beat the egg yolks and 5 tablespoons of sugar, mascarpone cheese and (add 3 tablespoons of rum if you wish but is optional), then the whipped egg whites. Mix coffee, (rum )and 2 tablespoons of sugar, dilute with a little water and soak the biscuits. In an alternative press a layer of biscuits in one of the cream mixture until you run out the ingredients. Chill for at least 1 hour. Sprinkle with cocoa.
Usually I do it without rum so can be eaten from the children too
The meaning of the name of this dessert is : keep me up.

by Rossana

Chocolate Candy Bar Bread Pudding

Try making Chocolate Candy Bar Bread Pudding with your favorite chocolate candy bar. The popular ones are peanut butter and creamy coconut, but the options are endless! Cooking Time: 2 hr

Ingredients
2 cups packed brown sugar
1/3 cup unsweetened cocoa
1 cup milk
1/2 cup butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
5 cups torn firm white bread
1 cup chopped chocolate-coated caramel and creamy nougat bars
Caramel topping
Additional chopped chocolate-coated caramel and creamy nougat bars Instructions
1. In a medium bowl, stir together first 6 ingredients until blended. Stir in bread and candy. Pour into a lightly greased 3-to 4-quart slow cooker.
2. Cover and cook on LOW setting 2 hours, or until center is set but still jiggles. Top each serving with caramel
topping and additional chopped candy.

by: Vickie

Pumpkin Cake Squares

1 c. sugar
2 large eggs
1 c. canned pumpkin
1/2 c oil
1 C flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt

Preheat oven to 350. Grease 9" square pan.
In bowl, beat sugar and eggs at med speed.
Beat in oil and pumpkin. At low speed add the
dry ingred. Beat one minute.
Pour batter into pan. Bake 25-30 min or till
pick inserted in center comes out clean. Cool
on wire rack.

by: burton31

Pumpkin Cake

Cake:
1 pkg. yellow cake mix (NOT butter recipe)
3 large eggs
1 C. apple juice
1 can pumpkin pie filling
1 pkg.instant cheesecake-flavored Jello pudding
2 tsp. ground cinnamon
1 tsp. ground nutmeg

Frosting:
1 container vanilla frosting
2 tsp. cinnamon

Preheat oven to 350 F. Grease and flour bundt cake pan. To make the cake, combine cake mix,eggs,juice,pumpkin,cinnamon,and nutmeg in large
bowl. Beat at medium speed for 4 minutes. Pour evenly into pan. Bake for 35-45 minutes or until toothpick inserted in center of cake comes out clean.Flip out of pan onto a cooling rack.Cool on rack for 30 minutes.
To make frosting, combine vanilla frosting and cinnamon.Stir until blended.Put in microwave for 15 seconds, or until softened. Drizzle over cooled cake.
Store tightly wrapped in the refrigerator for up to a week.

*You can make this in 2 round cake pans. If you do,double the frosting recipe and use the frosting in between the layers and ice the entire cake.

by: Leta

Cool Whip Pie

2/3 cup boiling water
1 4 serving size jell o brand gelatin - any flavor
ice (cubes)
1/2 cup cold water
8 oz pkg cool whip
1 graham cracker crust

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or until firm.

Rita E in AZ

Sour Cream Pie

8 oz sour cream
8 oz whipped cream
8 oz cream cheese
1/3 cup sugar
Mix it all together and put in premade graham crust.

Sour cream pie lol My kids love this! I usually put crushed pinapple on top. Ive tried cherries and strawberries but the kids ask for pinapple

by: NellyQ

Margarita Pie

**warning**this pie is intensely lime flavored!

1 graham cracker pie crust
8 oz cream cheese, softened
1 cup organic vanilla Greek yogurt (I use Oikos)
1/4 cup sugar
1/4 cup liquid margarita mixer
3 Tablespoons fresh lime juice

Beat cream cheese until soft and smooth. Add sugar. lime juice and mixer to cream cheese and mix until blended. Add yogurt and mix until just blended. Pour into pie crust and freeze until firm.

***take pie out of freezer a bit ahead of serving time or it will be too frozen to cut, speaking from experience!!***

Wild1

Crockpot Peach Cobbler

3/4 cup baking mix, such as Bisquick
1/3 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons butter or margarine, melted
1/2 can evaporated milk
3 large ripe peaches, mashed
3/4 teaspoon cinnamon

Lightly grease crockpot or spray with nonstick cooking spray.

In large bowl, combine baking mix and sugars. Add eggs and vanilla extract. Stir. Pour in butter and milk and stir. Mix in peaches and cinnamon until well mixed. Pour into crockpot. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Serve warm topped with vanilla ice cream if desired.

by: mistylynn

Coconut Brownies

1/2 C. butter
2 C. sugar
4 eggs
3 tsp. vanilla
1-1/2 C. sifted flour
1/2 C. cocoa
1/2 tsp. salt
1 C. flaked coconut
1/2 C. chocolate chips
2 Tbs. sugar
1/2 C. chopped walnuts, optional

Directions

Melt butter over low heat, then remove. Add 2 C. sugar. Beat. Add eggs and vanilla. Blend. Add flour, cocoa, salt. Mix. Stir in coconut. Pour into greased 9x13 pan. Sprinkle remaining ingredients over top. Bake at 350 for 30 minutes. Cool in pan and cut into bars.

by: Sefidah

Blueberry Delight Spoon Dessert

3/4 cup oatmeal (Quaker Quick Oats) dry
1 (18.25 oz) box vanilla cake mix with pudding in the mix (Betty Crocker Super Moist)
1 (20 oz) can blueberry pie filling
preheat slow cooker for 10 mins on high
spray cooker with Pam
in large bowl mix together oatmeal and dry cake mix
place 1/3 of dry mix on the bottom of slow cooker
place 1/2 the can of pie filling over dry ingredients
repeat ending with dry mix on top
cover and cook on high 1 1/2 hrs or low for 3 1/2 - 4 hrs
serve from slow cooker, do not invert
12 (3oz) servings
249 cals
4g fat
0 cholesterol
50g carbs
2g fiber
3g protein
283mg sodium

Rhubarb Bread

1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)

In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.
Enjoy!

What I like about both these recipes is that they are yummy, moist and low fat!

Wilma BC