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My Favorite Deserts

recipe boxapples


I have several recipe pages. This one has many of my favorite main dish recipes. Check the bottom of this page for the other recipe pages.

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Blueberry Muffins

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

1/2 cup (1 stick ) butter

2 eggs

1 1/8 cup sugar

3 cups flour

3 tsp. baking powder

1/2 tsp. salt

 

Pinch of baking soda

1 cup milk

1 tsp. vanilla

2 cups blueberries

Sugar (as needed)

  Cream together butter, eggs, and sugar. Remove 3 tablespoons flour. In separate bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in separate bowl, sprinkle with reserved flour and turn gently with spoon until berries are lightly coated. Fold berries into batter. Fill 2 (12-hole) greased (or use paper muffins cups) muffin pans, 2/3 full and sprinkle tops with sugar. Bake at 4000 for 15 to 20 minutes until golden brown or until tester comes out clean. Makes 24 muffins. Served several days per week in Tea Room.

Variations on Blueberry Muffins

Apple Muffins - Use basic recipe, substituting apple juice for mild and peeled diced apples for berries. Sprinkle tops of unbaked muffins with cinnamon and sugar.

Cranberry Muffins - Use basic recipe, substituting cranberries, washed and chopped, for blueberries. If desired, add more sugar to taste.

Raisin Spice Muffins - Use basic recipe but omit blueberries. Add 3/4 cup raisins, 2 teaspoons cinnamon and 1 teaspoon nutmeg to dough.

Pineapple Muffins - Use basic recipe, substituting ` (16 ounce) can crushed pineapple, well drained, for blueberries. To reserved juice, add enough apple juice or milk to equal 2 cup and substitute for milk in basic recipe.

Banana Muffins - Use basic recipe, substituting 3 mashed bananas for blueberries. sprinkle tops of unbaked muffins with cinnamon and sugar

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Cherry Sour Cream Bars

Crust

2 cups all-purpose flour

2/3 cup sugar

2/3 cup butter softened

Filling

1 21-oz. can cherry fruit filling

3/4 cup sour cream

2 teaspoons almond extract

 

Topping

2 cups flaked coconut

1/2 cup slice almonds

2 tablespoons butter, melted

 

 

  Heat oven to 350 degrees. In large mixer bowl combine all crust ingredients. Beat at low speed scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes). Press on bottom of 13x9-inch baking pan. Bake for 15 to 20 minutes to until golden brown around edges.

Meanwhile, in a medium bowl stir together all filling ingredients: spread over hot partially baked crust.

In a small bowl stir together all topping ingredients. Sprinkle topping evenly over filling. Continue baking for 17 to 20 minutes or until light golden brown. Cool completely: cut into bars. Store refrigerated.

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Chocolate Banana Split Pie

12 Graham crackers (2 1/2") made into crumbs

1/4 c + 2 t chocolate syrup, divided

16 oz Chocolate nonfat ice milk or frozen nonfat yogurt

2 md Bananas, peeled

3/4 c Thawed lowfat cool whip

  In a small bowl, combine the graham cracker crumbs and 2 T chocolate syrup. Using a fork, mix well. Using the back side of a spoon, press crumb mixture over bottom and up the sides of a 9" pie plate; set aside.

Using electric mixer, on medium speed, (or food processor), beat frozen ice milk or yogurt until smooth. Using a spatula, carefully spread over the crust. Cover with plastic wrap and freeze until firm about 2 hours.

To serve, slice bananas and arrange in a circle over the ice milk/ yogurt. Spread cool whip over bananas and drizzle with remaining chocolate syrup.

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Chocolate Caramel Brownies

· 1 Chocoloate Cake Mix

· 1 cup Chopped Nuts

· 1/2 cup Butter/ 1 Stick, Melted

 

· 1 cup Evaporated Milk, Divided

· 35 Caramels, unwrapped

· 1 bag Semi-Sweet Chocolate Chips

  Combine Cake Mix, Nuts, 2/3 cup Evaporated Milk, and Butter. Spread half of cake mixture into an ungreased 9 x 13 baking dish. Bake for 15 minutes in a 350 degree preheated oven. Meanwhile, in a small saucepan over low heat, melt the Caramels and the remaining Evaporated Milk (1/3 cup), stirring constantly. After the 15 minutes are up, remove the brownies from the oven and evenly cover with the Chocolate Chips. Then drizzle the Caramel mixture over the top. Finally, drop the remaining cake mixture by spoonfuls over top of all. Continue to bake for an additional 25 to 30 minutes or until done. ENJOY!!!

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Chocolate Mayonnaise Cake

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

2 cups unsifted flour

2/3 cup unsweetened cocoa

1 1/4 tsps. baking soda

1/4 tsp. baking powder

1 1/2 cups sugar

 

3 eggs

1 tsp vanilla

1 cup mayonnaise

1 1/2 cups water

 

 

  In medium bowl stir together flour, cocoa, baking soda and baking powder; set aside. In large bowl, with mixer at high speed beat sugar, eggs and vanilla, occasionally scraping bowl, 3 minutes or until light and fluffy, Reduce speed to low; beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into prepared pans. Bake in 3500oven for 31 to 35 minutes or until cake tester inserted in center comes out clean. Frost as desired. Makes two 9-inch layers or one 13X9 inch cake.

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Butter Cream Frosting

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

1/2 cup butter

1/2 tsp salt

1 lb. unsifted confectioners' sugar

 

 

1 egg or 2 egg yolks

1 tsp vanilla

2 tbs milk

 

 

  Cream butter and salt; gradually add part of the sugar blending well after each addition. Stir in egg and vanilla. Add remaining sugar alternately with milk, until of spreading consistency, beating after each addition until smooth. Makes 2 1/2 cups or enough to cover tops and sides of two 9 inch layers, three 8-inch layers, a 9-inch square, a 13X9 inch cake or a 10 inch tube cake.

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Chocolate Upside-down Cake

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

3 tbs butter, melted

1/2 cup light brown sugar, packed

2 tbs. light corn syrup

29=oz can sliced peaches or pear halves, well drained

Maraschino cherries, halved

1/2 cup chopped nuts

1/2 cup butter

1 1/4 cups sugar

2 eggs

1 tsp vanilla

1 1/4 cups unsifted all purpose four

1/2 cup cocoa

3/4 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk or sour milk*

  Combine 3 tbs. butter, brown sugar and corn syrup in bottom of a 12-cup Bundt pan or 10-inch tube pan. Arrange sliced peaches or pear halves and cherries in a decorative design. Sprinkle with nuts. Cream 1/2 cup butter an sugar until light and fluffy.

Add eggs one at a time, beating well after each addition., add vanilla. Combine flour, cocoa, baking soda and salt, add to creamed mixture alternately with buttermilk. Pour batter evenly over fruit and nuts in pan. Bake at 3500 for 40 to 45 minutes for Bundt pan. 50 to 55 minutes for tube pan or until cake tester inserted in center comes out clean. Immediately invert onto serving plate; leave pan over cake a few minutes. Serve warm with sweetened whipped cream if desired.

*To sour milk: Use 2 tsps, vinegar plus milk to equal 2/3 cup.

 

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Fresh Peach Muffins

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

1 egg

1 cup milk

1/4 cup melted shortening

2/3 cup sugar

1/2 tsp. salt

1/4 tsp. cinnamon

 

1 tsp. lemon juice

1/4 tsp. vanilla

2 cups unsifted flour

3 tsp. baking powder

1 cup unpeeled, chopped, fresh peaches

 

 

  Beat egg. Stir in milk, shortening, sugar, salt, cinnamon, lemon juice, and vanilla. Shift together flour and baking powder. Stir into milk mixture just until blended. Do Not over mix. Fold in peaches. Fill greased or paper cup lined muffin cups 2/3 full. Bake at 450 degrees about 20 minutes or until brown. Makes 12 to 14.

 

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Fudgy Brownies

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

4 squares Baker's Unsweetened Chocolate

1/2 cup butter

2 cups sugar

2 eggs, beaten

 

1 cup sifted flour

1 tsp vanilla

1 cup coarsely chopped walnuts

 

 

  Melt chocolate and butter together over hot water. Cool sightly. Gradually add sugar to eggs, beating thoroughly after each addition. Blend in chocolate mixture. Stir in flour. Then add vanilla and nuts. Spread in greased 9-inch square pan. Bake in slow oven (3250) about 40 minutes. Cool in pan. cut into squares. Makes about 2 dozen brownies.  

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It's a Snap Cheesecake

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

1 envelope Knox Unflavored Gelatin

1/2 cup sugar

1 cup boiling water

 

 

2 8-ounce package cream cheese, softened

1 tsp. vanilla

1 9-inch graham cracker crust

 

 

  In a large bowl, mix Knox Unflavored Gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust. Chill until firm, about 2 hours. Top if desired with fresh or canned fruit. Makes about 8 servings.

Marbled Cheesecake; Before chilling, marble in 1/2 cup chocolate fudge, butterscotch or your favorite flavor ice cream topping.

Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 teaspoon lemon or almond extract for vanilla extract

Fruit'n Creamy Cheesecake: Chill cheesecake for 10 minutes, then swirl in 1/3 cup strawberry or raspberry preserves.

 

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Lemon Squares

6 tablespoons butter

1/4 cup sugar

1/4 teaspoon salt

1 cup all-purpose flour

2 eggs

3/4 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon finely shredded lemon peel

3 teaspoons lemon juice

1/4 teaspoon baking powder

powdered sugar

  In a small mixer bowl beat butter until softened. Add 1/4 cup sugar and salt and beat till it is fluffy. Stir in 1 cup of flour. Press dough onto the bottom of a greased 8x8x2 inch baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile beat eggs. Add 3/4 cup sugar, 2 tablespoons flour, lemon peel, lemon juice, baking powder. Beat about 3 minutes or till slightly thickened. Pour over baked layer.

Bake at 350 degrees for 25 to 30 minutes. Edges are light golden brown and center is set. Cool and sprinkle with powdered sugar.

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Linda Skaggs' One Pan Granola

Dry ingredients.

Start with:

5-6 cups rolled oats

Add 6 cups total of any or all of these.

whole wheat flour

wheat germ

wheat bran

seeds (sunflower, pumpkin, sesame)

dry mild powder

unsalted nuts (almonds, pecans, peanuts, cashews, walnuts)

store-bought cereal (chex, ect.)

Add

2 teaspoons cinnamon

1 teaspoon salt

Liquid ingredients

1 cup oil or 2 sticks butter

1 cup honey, molasses, maple syrup, brown sugar, or any combination of these

1/2 cup water

2 teaspoons vanilla or almond extract

  Mix all of the dry ingredients and set aside. Mix all of the liquid ingredients in a large roasting pan and warm until thin . Pour in all of the dry ingredients and still well until coated. Place this in a 2500 oven to cook for 2 hours stirring every 20 minutes. If you don't like that method of cooking, you can spread the whole mixture on cookie sheets and bake for 30 minutes at 3250 every 10 minutes. Granola becomes crispier as it cools. Makes good snacks or a good breakfast.

 

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Monster Cinnamon Rolls

This recipe came for the book The Last Suppers by Diane Mott Davidson.

 

Dough:

 3/4 cup (1 1/2 sticks) unsalted butter

 1 cup milk

 3/4 cup plus 1 teaspoon sugar

 1 1/4 teaspoons salt

 3 1/4-ounce envelopes (7 1/2 teaspoons) active dry yeast

 1/2 cup warm water

 5 large eggs

 8 1/2 to 9 1/2 cups all purpose flour

 

Filling

 5 cups firmly packed brown sugar

1 1/4 cups (2 1/2 sticks) unsalted butter

 2 tablespoons ground cinnamon

 Frosting

 1/2 pound cream cheese, softened

 1/4 cup whipping cream, approximately

 1 teaspoon vanilla extract

 3 to 4 cups confectioners' sugar, sifted

  For the dough, heat the butter with the milk. 3/4 cup of the sugar, and salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. (or place in the bowl of an electric mixer and knead with a sough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.

Butter two 9- by 13-inch glass baking dishes. For the filling, beat together the brown sugar, butter, and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each butted dish. Cover loosely with a kitchen towel and allow to rise until double d in bulk, about 1 hour.

Preheat the oven to 3500. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on rocks.

For the frosting, heat the cream cheese, cream, and vanilla until combined. Add the confectioners' sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. Makes 12 large rolls.  

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Old-Fashioned Cocoa Mint Cake

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

2/3 cup butter

1 1/2 cups granulated sugar

2 eggs

2 cups all-purpose flour

2/3 cup Hershey's cocoa

1 1/4 tsps baking soda

1/4 tsp. baking powder

1 tsp. salt

1 1/2 cups milk

1/2 cup crushed peppermint candy

Cocoa Peppermint Icing (below)

 

 Cream butter, sugar and eggs until fluffy, and beat vigorously 3 minutes (high speed of mixer). Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9-inch cake pans. Bake at 3500 for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing.

 

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Cocoa Peppermint Icing

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

1/2 cup butter

1/2 cup Hershey's Cocoa

3 2/3 cups (i lb. box) confectioner's sugar

7 tbs, milk

1 tsp. vanilla

1 tbs. crushed peppermint candy

  Melt the butter in a sauce pan; add the cocoa and heat 1 minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to spreading consistency. Blend in vanilla and peppermint candy. Makes about 2 1/4 cups icing or enough for an 8 or 9 inch layer cake.

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Poppy Seed Bread

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

3 cups flour

2 1/4 cups sugar

3 eggs

1 1/2 cup milk

1 1/8 cup oil

1 1/2 tsp. salt

1 1/2 tsp. vanilla

1 1/2 tsp. baking powder

1 1/2 tsp. poppy seeds

1 1/2 tsp. almond extract

1 1/2 tsp. butter flavoring

Glaze

1/4 cups orange juice

1/4 cups powdered sugar

1/2 tsp. butter flavoring

1/2 tsp. almond flavoring

1/2 tsp. vanilla

  Mix all ingredients 1-2 minutes. Pour into lightly greased pans, 91/2x51/2 inches. Bake 1 hour at 350 degrees. Top will crack. Cool 5 minutes. Punch holes with toothpick. Top with glaze. Glaze: Mix all ingredients and top with glaze. Makes 2 loaves.

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Pecan Dreams

Recipe courtesy Paula Deen's The Lady & Sons: Just Desserts

1 1/2 cups confectioners' sugar

1 cup all-purpose flour

1 8-ounce package cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 cup chopped pecans

 

Topping:

1 cup heavy cream

2 tablespoons granulated sugar

1 cup Heath Bits O' Brickle Toffee Bits

Preheat oven to 350 degrees F. Lightly grease a 9 x 2-inch square pan.

Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely.

For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator.

Yield: 25 small squares

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Pumpkin Bread

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

2 3/4 sugar

1 cup shortening

3 eggs, beaten well

2 cups pumpkin

3 1/2 cup flour

1/2 tsp.. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 tsp. each of cloves, cinnamon, nutmeg,

allspice

  Cream sugar and shortening. Add pumpkin. Stift all dry ingredients together and combine. It will be thick. Place in two greased loaf pan and bake 1 to 1 1/4 hours at 325 degrees.

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Pumpkin Cake with Cream Cheese Icing

This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas

2 cups sugar

4 eggs

1 cup salad oil

02 cups canned pumpkin

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoons salt

  Combine all cake ingredients in a large mixing bowl. Beat with electric mixes until thoroughly blended. Pour batter into a butter and floured 13x9x2 inch pan. Bake at 3500 for 35 to 40 minutes or until cake tests done. Cool

Cream Cheese Icing

1/2 cup butter, softened

1 (8 oz,) pkg. cream cheese

1 (1 lb.) box powdered sugar

2 tablespoons vanilla

Combine icing ingredients in a mixing bowl. Beat with electric mixer until smooth. Spread on cooled cake. Makes 10 to 12 servings.

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Pumpkin Pecan Bundt Cake

1 package spice cake mix

1 cup canned pumpkin

1/2 cup oil

1 pkg. instant vanilla pudding

3 eggs

1 tsp. cinnamon

1/2 cup water

1/2 cup chopped pecans

  Combine all ingredients, except pecans. Blend well, then beat for 5 minutes. Fold in pecans. Bake in a greased and floured Bundt pan at 350 degrees for 45 minutes. Cool in pan for 15 minutes and turn out.

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Scrumptious Strawberry Shortcake

3 cups all-purpose flour

1/4 cup white sugar

4 teaspoons baking powder

3/4 teaspoon cream of tartar

 

1 cup butter 2/3 cup heavy cream

1 egg, beaten

3 cups sliced fresh strawberries

3 tablespoons white sugar

 

 

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

Bake in preheated oven 20 minutes, until golden. Sprinkle 3 tablespoons sugar over sliced berries.

Let shortcakes cool before splitting and filling with sugared berries.

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Sour Cream Cherry Coffee Cake

This recipe came for the book The Main Corpse by Diane Mott Davidson.

1/2 pound (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

1 cup fat-free sour cream

2 cups all purpose flour

1 teaspoon baking powder

 

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 tablespoon finely chopped lemon zest

1/2 cup beast quality cherry preserves

  Preheat oven to 3500. Butter 2 6 inch square cake pans. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Makes two cakes.

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Sour Cream Chocolate Cake

from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

3 blocks (3 oz.) Hershey's Baking Chocolate

1/2 cup butter

1 cup water

2 cups light brown sugar, packed

2 cups all-purpose flour

1 1/2 tsps. baking soda

1 tsp salt

2 eggs

1/2 cup dairy sour cream

1 tsp vanilla

Sour cream Filling and Icing

  Combine baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted. Thoroughly combine brown sugar, flour, baking soda and salt in a large mixer bowl. gradually add chocolate mixture, beating until thoroughly combined. Blend in eggs, sour cream and vanilla; beat one minute at medium speed. Pour into a greased and floured 13x9x2 pan Bake at 3500 for 35-40 minutes. Cool and frost.

Chocolate Sour Cream Filling and Icing

2 cups granulated sugar

5 tbs Hershey's Chocolate Flavored Syrup

1/2 cup sour cream

1 tsp vanilla

In a sauce pan, combine the sugar and chocolate syrup. When well mixed, add the sour cream, and cook over medium heat to the soft-boil stage (2340). Remove from the fire; add vanilla and beat until thick enough to spread. Add nuts of any kind for variety. Yields 1 1/2 cups icing.

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