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Recipes: Desserts

Fit For King Cake

1 stick butter, softened
1 1/2 c. sifted cake flour
1 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
3 eggs (2 egg yolks and 1 whole egg for batter; save 2 eggs whites for topping)

Topping:

2 egg whites, beaten stiff
1 tsp. vanilla
1 c. dark brown sugar
1 c. chopped pecans

Cream sugar and soft butter together in mixing bowl, then add the 2 egg yolks and 1 whole egg (beaten slightly) to the above. Add flout, salt and baking powder and then vanilla. Batter will be stiff. Spread into a butter and floured 11 1/2 x 7 1/2 -inch baking dish. Then add topping and bake as instructed below. Test with toothpick.   Topping:   Beat the 2 egg whites very stiff, bet in the cup of brown sugar, then vanilla. Add the nuts. Spread on top of cake and bake all together at 325? for 35 minutes. Note from Linda: This is an all-time family favorite.   Some of my relatives have renamed this Queen Anne Cake.


COKE CAKE

2 c. sugar
1 c. sm. marshmallows
2 c. cake flour
1tsp. vanilla
1/2 c. butter
1/2 c. butter
1/2 c. Crisco oil
3 T. cocoa
4 T. cocoa
6 T. Coca-Cola
1 c. Cocoa-Cola
1 box 10X sugar
1/2 C. buttermilk
1 tsp. vanilla
1 tsp. soda
1 c. chopped pecans

In large bowl sift together the sugar and cake flour. In a saucepan, mix butter, Crisco oil, cocoa and cocoa-cola. Bring this mixture to a boil, stirring constantly. Pour over sugar and flour mix. Mix buttermilk and soda together; add eggs, mini marshmallows and vanilla. Mix flour mixture and buttermilk mixture together. Pour into 9 x 13 inch pan. Bake at 350? for 45 minutes. While cake bakes, prepare frosting on stovetop.   In saucepan bring to boil butter, cocoa and coca-cola. Remove from stove and add powdered sugar, vanilla and pecans. Pour frosting over hot cake.


Fresh Apple Pound Cake

1 1/2 c. oil
1 tsp. baking soda
2 c. sugar
2 tsp. vanilla
3 eggs
3 lg. apples, grated
3 c. all-purpose flour
1 c. finely chopped pecans
1 tsp. salt

Combine oil, sugar and eggs; beat at medium speed, 3 minutes. Add the flour, salt, soda and vanilla, mix well. Fold in apples and pecans. Bake in large angel food cake pan that has been greased and floured. Bake at 325? for about 1 hour. Check with toothpick. When done, let cool before turning out (going around edges with a knife first) then turn right side up and pour on glaze.

Glaze:

3/4 c. butter
1/3 c. evaporated milk
1 1/2 c. light brown sugar
2 tsp. vanilla

Combine butter and sugar in heavy saucepot and cook on medium until mixture starts to boil. Add milk and cook until thickened. Add vanilla, cool and spread on cake, letting some of glaze go on the sides of cake.


Peanut Butter Cream Pie

1 1/4 c. sugar
3 egg yolks, beaten (save egg whites for meringue)
1 c. creamy peanut butter
1 (9-inch) baked pie shell
2 1/2 c. milk, scalded
2/3 c. granulated sugar
2 tsp. vanilla
1/4 c. plus 1 T. cornstarch
1 T. butter

Cream peanut butter and sugar together and set aside. Put sugar and cornstarch in top of double boiler. Have water boiling in bottom pot. Pour scalded milk into sugar mixture and cook until slightly thickened. Add beaten egg yolks, stirring constantly. Add butter and vanilla last. Let cool a few minutes. Put all except for 1/4 cup of peanut butter and sugar mixture into baked pie shell. Pour pudding mixture on top of meringue and bake for 10 minutes, just slightly brown. Meringue: Beat 3 egg whites and 1/4 teaspoon cream of tartar very stiff. Add 1/4 cup granulated sugar and add 1-teaspoon vanilla. Spread on top of pudding mixture.


OHIO BUCKEYES

1lb. margarine
1 bar paraffin wax
2lbs. peanut butter
1 lg. pkg. chocolate chip morsels
3 lbs. powdered sugar

Cream margarine, peanut butter and add powdered sugar little at a time until well blended.   Roll into buckeye size balls, refrigerate overnight.   Put in double boiler, 1 bar wax and chocolate chips. Put palls on cookie sheets lined with waxed paper. Use toothpick to pick up balls and dip into melted chocolate. Cover only 3/4 of ball. Keep chocolate and wax in double boiler on stove while dipping. Note: My Mom has made these since I was little and I'll never grow tired of them.

    


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