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Almond Cake

An elegant, delicious, subtle tasting cake,
super for any occasion and very easy to make.
The corn meal gives this cake an interesting
texure and flavor, kind of like almond corn bread.
Great as a dessert or just to have a slice for a snack.
Light and moist with great flavor and paired well with coffee/tea.

To boost the flavor add 1/4 tsp of almond extract or for a
richer flavor use 1/2 cup of almond paste instead of 1/4 cup.
And for a twist brush the top with Grand Marnier
and serve it with fruit or berries and cream.
Another alternative is to spread a thin layer of raspberry
preserves on top covered with a semisweet chocolate glaze.

Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 6 to 8 Servings

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

Preheat oven to 350 degrees F.

Grease an 8-inch round cake pan with vegetable spray.
An alternative is to butter and flour the cake pan.

In a medium bowl, whisk together the cornmeal,
cake flour and baking powder and set aside.

Using a stand mixer with a paddle attachment,
beat the butter and almond paste on high
speed until smooth, about 5 minutes.

Reduce speed to low and slowly add confectioners' sugar.
Mix until thoroughly combined and light and fluffy.
Raise speed to high and add the vanilla extract,
whole eggs and egg yolks, 1 at a time.
Mix until well combined.

Reduce speed to medium and add the sour cream
and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan
and smooth the surface with a spatula.

Bake in the lower third of
the oven for 35 minutes,
or until the cake is golden and
pulls away from the sides of the pan.
Transfer pan to a wire rack and let cool.
Remove from pan and dust
with confectioners' sugar.
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Almond Pistachio Cake

Cake Ingredients:
1 package white cake mix
1-1/2 tsp almond extract
1 package (3-3/4 oz) pistachio pudding mix
3/4 cup oil
3/4 cup water
4 eggs

Icing Ingredients:
1 cup icing sugar / powder sugar
1/4 tsp almond extract
1-1/2 tsp water
Slivered almonds

Cake Preparation:
Combine all ingredients.
Pour into greased and floured bundt pan.
Bake for 50-60 minutes at 350 F.

Icing Preparation:
Drizzle icing over cake.
Top with slivered almonds.
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Almond Sour Cream Pound Cake

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Makes: 16 to 18 Servings

1/2 pound (2 sticks) butter,
plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour,
plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting,
(recipe follows).

Preheat oven to 325 degrees F.

Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and
sugar together and then add sour cream.
Sift flour and baking soda together.
Add to creamed mixture, alternately with eggs,
1 at a time, beating after each addition.
Add extracts and stir to combine.

Pour into prepared pan and bake
for 1 hour and 20 minutes.
Cool cake in pan for about 10 minutes and then
unmold and cool completely on a wire rack.
Frost cake when completely cooled.

Almond Buttercream Frosting:

(Makes: 3 Cups)

3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract

With an electric mixer, cream butter in a large mixing bowl.
Slowly beat in the sugar until smooth and creamy
and sweetened to your liking (about 2 minutes).
Add almond extract and stir to blend.

Frost cake when fully cooled.
If you are not using the
frosting immediately, store it,
covered, in the refrigerator and then bring
it to room temperature just prior to using.
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Apple Orange Brownies

(Makes: 48 Brownies)

2/3 c butter or margarine
2 c brown sugar
2 eggs
1 c applesauce
1 T grated orange peel
2 t vanilla
2 c sifted flour
2 t baking powder
1/2 t soda
1 c chopped walnuts
(can also use raisins)

Melt butter.
Remove from heat.
Add brown sugar.
Stir 'til blended.

Beat eggs, applesauce,
orange peel and vanilla.

Sift together dry ingredients.
Stir into apple sauce mixture.
Stir in nuts.

Spread in 15 1/2" x 10 1/2" greased pan.
Bake at 350 degrees for 25 to 30 minutes.

Top with sifted confectioners sugar when cool.
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Banana Bread Cake - (Banana Muffins)

(Makes: About 16 Muffins)

1/2 cup butter
2/3 cup honey
3 eggs, beaten
1 cup bananas, mashed
(use very ripe bananas)
1/2 cup milk
3 tablespoons coffee
liqueur or fruit juice
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups whole wheat flour
1 cup raisins

Preheat oven to 350 degrees.

Butter and flour a
regular-size muffin pan.

Mix butter and honey together in a large
bowl with beater until light and fluffy.

Beat in the eggs, bananas,
milk and coffee liqueur.

Sift together the salt, baking
powder, baking soda and flour.

Gradually mix all dry ingredients
into the banana mixture.

Fill muffin cups 3/4 full.

Bake for about 45 minutes
or until tested done.

Place muffin pan on a cooling rack.
Remove muffins when completely cool.
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Baked Garlic Cheese Grits

These baked grits are delicious and so easy to make.
If you cannot find the rolls of cheese for this
recipe use velveeta cheese, it's just as good.
And for added flavor use some garlic powder.

(Prep Time: 5 minutes)
(Cook Time: 1 hour)
(Makes: 12 Servings)

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 cups regular grits
3 (6-ounce) rolls cheese with garlic,
or any garlic-cheddar spread,
diced (recommended: Kraft)
1/2 cup milk
4 eggs, beaten
1/2 cup butter
1 cup grated sharp Cheddar

Preheat the oven to 350 degrees F.

Grease a 4-quart casserole dish.
Bring the broth, salt, and pepper,
to a boil in a 2-quart saucepan.
Stir in the grits and whisk
until completely combined.

Reduce the heat to low and simmer until
the grits are thick, about 8 minutes.
Add the garlic-cheese and milk and stir.
Gradually stir in the eggs and butter,
stirring until all are combined.

Pour the mixture into the
prepared casserole dish.
Sprinkle with the Cheddar and
bake for 45 minutes, or until set.
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Banana Bread With Pecans

This recipe is AWESOME!
It is easy to make, tastes GREAT,
and the bread is always moist and delicious.
This is a great way to use those overripe bananas.

(Makes: 1 Loaf)

2 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (11/2 sticks)
unsalted butter,
melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans or walnuts,
finely chopped
Confectioners' sugar,
for dusting

Preheat oven to 350 degrees F and
lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour,
baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small
bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk,
whip the remaining bananas and sugar
together for a good 3 minutes; you
want a light and fluffy banana cream.

Add the melted butter, eggs, and vanilla; beat
well and scrape down the sides of the bowl.

Mix in the dry ingredients just until
incorporated; no need to overly blend.
Fold in the nuts and the mashed
bananas with a rubber spatula.

Pour the batter into the prepared loaf pan.
Give the pan a good rap on the
counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes,
until golden brown and a toothpick
inserted into the center of
the loaf comes out clean.
Don't get nervous if the
banana bread develops a
crack down the center of the loaf;
that's no mistake, it's typical.
Rotate the pan periodically
to ensure even browning.

Cool the bread in the pan for 10 minutes or so,
and then turn out onto a wire rack
to cool completely before slicing.

Toast the slices of banana bread,
dust with confectioners' sugar, and serve.
Or try a slice smeared with cream cheese!

If you prefer add 1/2 teaspoon of cinnamon
to the ingredients and toast the pecans
before stirring them into batter.

You can also make 4 mini loafs instead of the 1 large loaf.
The baking time will be 35 mins at 350F for the 4 mini loafs.
Or you can make muffins which take about 18 minutes at 350F .
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Banana Cake

This cake has a great banana flavor and the
icing enhances the cake without overpowering it.

Prep Time: 15 minutes
Makes: 2 (9-inch) Layers

For The Cake:
1 1/2 cup sugar
1/2 cup solid vegetable shortening
or 1/2 cup real butter
2 eggs, separated
2 or 3 bananas, mashed
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Mix sugar and shortening until creamy.
Add egg yolks and bananas, beat thoroughly.
Dissolve soda in sour milk.
Sift flour, baking powder and salt.
Mix alternately.
Add vanilla.
Beat egg whites until
stiff and fold into batter.

Pour into a buttered 9-inch round cake.
Bake in a preheated 350 degree
oven for 40 minutes.

For The Icing:
1 cup sugar
1/2 cup solid vegetable
shortening/ or a 1/4 cup
1/2 cup butter
1 large package vanilla
pudding, not instant
1 cup milk
1 teaspoon vanilla

Cream the sugar, shortening
and butter until light and fluffy.
Cook vanilla pudding
with milk until very thick.
Cool and add to butter mixture.

Mix with electric mixer at high speed
for 15 minutes or until it is not grainy.
Add 1 teaspoon vanilla.
Ice the cake with the icing.
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Banana Cake With Lemon Frosting

This cake is delicious.
The lemon and banana
flavours go great together!

1 cup flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
pinch of cinnamon
pinch of cloves
pinch of allspice
1/4 cup margarine
1/3 cup mashed ripe banana
1 unbeaten egg
1/4 cup milk

Sift the dry ingredients
and spices together.

Cream margarine.
Add mashed ripe banana
and blend thoroughly.
Blend in unbeaten egg.
Beat well.
Mix together with
the dry ingredients.

Add the dry ingredients
mixture alternately with milk,
blending thoroughly after each addition.
Spread in a well greased 9x9" pan.

Bake at 350 F for 22-25 minutes.
Frost while warm.
Frosting recipe is as follows:

Lemon Frosting:
Combine 2 tbsp. melted margarine,
1 tbsp. hot water and 2 tsp. lemon juice.
Blend in 1 cup sifted icing sugar.
Thin with additional hot water,
a few drops at a time, if necessary.
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Banana Nut Cake With Cream Cheese Frosting

Prep Time: 30 minutes
Cook Time: 28 minutes
Makes: 18 to 20 Servings

Butter, for greasing pans
3 cups all-purpose flour,
plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

1 (8-ounce) package cream cheese,
at room temperature
1/2 cup butter (1 stick),
at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

This recipe is not formulated for a wedding cake,
but for a normal size everyone can use.
Increase as needed if you are making
tiered or extra large cakes.

Butter and flour 3 (9-inch)
round cake pans; set aside.

Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour,
sugar, baking soda, cinnamon, and salt.
Add the eggs and oil and stir just until the
dry ingredients are moistened; do not beat.
Stir in the banana, pecans, and vanilla.

Divide the batter among the prepared
pans and bake for 23 to 28 minutes,
or until a wooden pick inserted
in the center comes out clean.

Cool the cake layers in the pans for
10 minutes and then turn them out
onto a rack to cool completely.
While the cake cools, make the frosting.

In a bowl, blend together the
cream cheese and butter.
Gradually add the confectioners'
sugar and beat until light and fluffy.
Beat in the vanilla.
Stir in the pecans, or reserve them
to sprinkle over the frosted cake.
Fill and frost the cake
when it is completely cool.
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Basic Pie Pastry

Prep Time: 20 minutes
Makes: Enough For 1 Double-Crust Pie

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Combine the flour, sugar, salt, and
lemon zest in a large mixing bowl.

Add the butter and mix with a pastry
blender or your fingers until the
mixture resembles coarse crumbs.

Add the egg yolk and ice water
and work that in with your hands.
(Or do the whole thing in a food processor,
pulsing a couple of times to combine
the dry ingredients, then pulsing in
the butter, and then the egg.)

Check the consistency of the dough
by squeezing a small amount together
between thumb and forefingers:

You want there to be just enough moisture
to bind the dough so that it holds together
without being too wet or sticky.

If it's still crumbly, add a little more
ice water, 1 teaspoon at a time.

When you get it to the right
consistency, shape the dough
into a disk and wrap it in plastic.

Put it in the refrigerator and
chill for at least 30 minutes.
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Beachside Brownies

These rich, delicious brownies are a
superb treat and are perfect for that
once in a while decadent chocolate fix.
They are dense and chocolatey!
And the bittersweet chocolate and touch
of cinnamon really makes them special.
For an extra treat serve these up with a really
good quality vanilla ice cream for dessert.
They also freeze wonderfully.

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 12 Brownies

1 1/2 pounds good-quality
bittersweet chocolate, chopped
1 cup plus 2 tablespoons
(2 1/4 sticks) unsalted butter
6 large eggs
3/4 cup granulated sugar
1 cup plus 2 tablespoons
(packed) dark brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Nonstick cooking spray or
1 tablespoon unsalted butter,
to grease the pan

Preheat the oven to 350 degrees F.

In a medium saucepan
over medium-low heat,
melt the chocolate with the
butter, stirring occasionally.
Set aside.

In a large bowl, whisk together
the eggs and both sugars.
Stir in the melted chocolate and butter.
Stir in the vanilla.

In a separate bowl, combine the
flour, baking soda, and cinnamon.
Stir the flour mixture into the
chocolate mixture until well combined.

Grease a 13 by 9-inch pan with nonstick
cooking spray or the tablespoon of butter.

Pour the batter into the pan
and bake for 30 to 40 minutes,
until a toothpick comes out clean.

Let the brownies cool to room temperature
before cutting into 3-inch squares.
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Bitty Buns

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 3 Dozen

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk

1/4 cup butter, softened
(1 teaspoon per biscuit)
1 cup and 2 tablespoons
orange marmalade
(1 1/2 tablespoons per biscuit)
1/4 cup brown sugar
(1 teaspoon brown sugar)

2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest

Preheat oven to 425 degrees F.

For The Biscuits:
Combine dry ingredients for biscuit.
Cut shortening into dry mixture.
Add buttermilk and blend.

Roll out biscuit dough on floured waxed
paper until about 3/4 of an inch thick.
Cut with a round biscuit cutter
as if you were making biscuits.

You'll get approximately 10 to 12 biscuits.

Roll out each individual biscuit until it is
5 inches in diameter and 1/4-inch thick.

On each biscuit, layer butter,
marmalade and brown sugar.
Roll up each biscuit and slice
into 3 pinwheels of equal size.
Place rolls in 2 (7 by 7-inch) baking pans.
(You can also use other dimensions of pans.
The key is to keep the rolls close together).

Bake for 10 to 12 minutes or until golden brown.
Let cool for 5 to 10 minutes before icing.

For The Icing:
Mix powdered sugar, orange juice,
margarine, cream cheese, salt,
vanilla, and orange zest until smooth.
Drizzle over rolls.
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Bread Pudding

2 loaves day-old French bread
(or any stale bread)
Approximately 1 quart milk
3 eggs
1 tbl. Cinnamon
1/4 to 1/2 cup raisins
1 tsp. Vanilla extract
1 cup sugar

For The Glaze
1/2 box of confectioners sugar
1 tablespoon milk
a dash of vanilla extract

Tear the bread into small pieces
and place in a large bowl.

Combine the rest of the ingredients and
cover with enough milk to cover completely.
Mix until well-incorporated.
Let sit for 1 hour (at least),
stirring occasionally.

When the bread is completely saturated,
place in long Pyrex cooking pan
(or other long cake pan) and
bake in 350 degree oven for
30 minutes or until it is set.

Mix the glaze, poke some holes in
the pudding and pour the glaze or it.

Remove from pan, cut
into desired thickness.
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Brownie Decadence

This is the best brownie recipe ever
and is great for parties and potlucks.
Although they are very rich,
they are just so wonderful.
Just like a brownie should be.
Everyone who eats them says they taste
like they just came out of a bakery.
If you are looking for the ultimate brownie recipe,
look no further because you have found it.

Prep Time: 25 minutes
Cook Time: 35 minutes

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips
or shaved white chocolate
(premium imported brand)
1 cup heavy whipping cream
2 cups premium chocolate chips
1 to 1 1/2 cups chopped,
toasted pecans

Preheat oven to 350 degrees.

Prepare 9 by 13 inch baking pan
by greasing with butter or spraying
with a cooking spray (such as Pam).

Melt butter in a large saucepan.
Over low heat add unsweetened
chocolate and stir until chocolate is melted.
Remove from heat, mix in sugar (in saucepan).

Add eggs and vanilla, stir until incorporated.
Add flour, baking powder, and salt
and stir just till flour is mixed in.
Gently stir in white chocolate.
Spread mixture in prepared pan.

Bake 30 to 35 minutes just until brownies
begin to pull away from the sides.
Remove from oven and let cool completely.
While brownies are baking,
prepare ganache topping.

Over low heat in a medium saucepan,
bring heavy cream to the boil.
Remove from heat and add chocolate chips.
Let sit for a few minutes to melt chocolate.
Stir until all chocolate is melted.
Let mixture cool and thicken,
stirring occasionally for
about 20 to 30 minutes.

Spread chocolate ganache over
completely cooled bownies.
Press chopped, toasted
pecans into the ganache.
Let ganache harden and then cut
into squares and then into triangles.
Carefully remove from pan and
serve on a garnished plate.
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Carrot Cake

2 cups unbleached flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrot
4 eggs
1 cup vegetable oil

Preheat oven to 325.

Grease and lightly flour a
13x9x2-inch baking pan (or two
9x 1-1/2-inch round baking pans).

In a mixer bowl combine flour,
sugar, baking powder, baking
soda, salt and cinnamon.

Add oil, carrots, and eggs, beating
with electric mixer until combined.
Beat on medium speed for 2 minutes.
Turn into pan(s).

Bake at 325 for 50 to 60 minutes in
the 13x9x2-inch pan or until done.

Bake at 325 for 40 minutes or until
done in the two 9-inch pans.

Cool on a wire rack.

Remove layers from pans
after cooling 10 minutes.
Cool well.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 3-ounce package cream cheese
2 cups sifted powder sugar
1/4 cup butter
1 teaspoon vanilla

In a mixer bowl beat together cream cheese,
butter and vanilla until light and fluffy.
Gradually add powdered
sugar, beating until smooth.
Spread over cooled cake.
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This is one of those recipes which never fails.
The texture is smooth and creamy and
with such few ingredients is so easy to make.
Words can't describe how good this Cheescake is.

Prep Time: 5 hours 20 minutes
Cook Time: 45 minutes
Makes: 10 to 12 Servings

2 cups finely ground graham crackers(about 30 squares)/
or nilla wafers which gives a very fine tasting cheese cake
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

For convenience and to save time
you can buy a store bought pre-made grahamcracker crust.

2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To Prepare Crumb Crust:
In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To Prepare Filling:
In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

To Prepare Water Bath:
Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Be forwarned that the cheesecake does not set during cooking,
and that it sets during cooling.

Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Blueberry Topping:

(Makes: 2 1/2 Cups)

2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.
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Cherry Cream Cheese Tarts-AKA Blueberry

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 12 Tarts

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.

Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.
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Chocolate Almond Pie

This pie is an excellent example of heaven on earth and is the easiest and tastiest pie you will ever make and eat. For a different variation use a oreo cookie crust and you can also use candy bars without almonds. Delicious!!!!!!!

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

16 to 20 large marshmallows
4 (1 1/2-ounce) chocolate bars with almonds (recommended: Hershey)
1/2 cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8-inch) graham cracker crust

Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is, or topped with whipped cream.
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Chocolate Brownies

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 28 Brownies

3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnut or pecan

1. Preheat oven to 350 degrees.
2. Grease a 9x13" pan or line a pan with buttered alumunin foil
or parchment paper. This works very well.
3. Melt shortening in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts.
7. Bake for 30 minutes.
8. Cool completely, before cutting into 2x2" squares.
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Chocolate Espresso Brownies

These are absolutely fantastic!! The coffee and chocolate go
so well together, and the brownie is moist and gooey.

Makes: 12 Servings

200 g bitter dark chocolate, chopped
200 g butter
4 eggs
200 g caster sugar
2 tablespoons espresso or
very strong black coffee
200 g plain flour, sifted
1/4 teaspoon salt

Preheat the oven to 180°C

Line a small baking pan or roasting tray
(eg, about 25cm x 20cm)
with buttered foil or greaseproof paper.

Melt the chocolate and butter. Stir until smooth.
Remove from heat and allow to cool for 10 minutes.

In a large bowl, cream the eggs and sugar until pale.
Beat in the coffee and then the half-cooled chocolate mixture.
Fold in the sifted flour and salt.
Pour the batter into the pan and bake for 20 to 25 minutes.

It should be crusty on top, but still a bit gooey inside.
Leave to cool in the pan. Serve just warm, or cold, cut into squares.
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Chocolate Fudge

3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
12 oz. semi-sweet chocolate chips
1 - 7oz. jar marshmallow
1 cup chopped pecans or walnuts
1 tsp. vanilla

Mix butter, sugar, & evaporated milk in a heavy saucepan. Bring to a full boil over medium heat, stirring constantly. Continue boiling for 5 minutes or until a candy thermometer reaches 235, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add marshmallow, nuts & vanilla & mix well. Pour into a greased 9" x 13" pan. Cool at room temperature for 2 to 3 hours, then cut into squares.

For chocolate peanut butter fudge - Omit nuts & vanilla. After adding marshmallow and mixing well, add 3/4 cup creamy or chunky peanut butter and swirl through fudge with a knife or spatula.
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Cinnamon Rolls

Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Makes: 30 rolls

2 packages yeast, (1/2-ounce or 2 scant talespoons)
1/2 cup hot water
1 tablespoon sugar

1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour

Dough Topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon

1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size.
(Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven
(4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
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Coconut Custard

flaked coconut(see preparation for amount)
3 Eggs
2 cups milk
1/2 cup sugar
2 T. flour
1 tsp. vanilla

Place a 1" thick layer of coconut in the bottom of an unbaked 9" pie shell. Scald milk. Beat eggs & add to scalded milk. Mix flour & sugar. Combine with milk & eggs and beat well. Add vanilla & beat slightly again. Pour mixture into an unbaked pie shell over top of coconut. Bake at 400 for 35 to 40 minutes.


Cherry Custard

Thoroughly drain the juice from one can of sour cherries. Instead of coconut, place drained cherries in the bottom of an unbaked pie shell, then follow the directions for coconut custard.
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Coconut Pie

2 cups milk
1 cup sugar
4 eggs
cup all purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
teaspoon salt
1 cup coconut

In a blender, combine milk, sugar, eggs, flour, butter, vanilla and salt. Cover and blend for 10 seconds; scrape the sides. Blend for another 10 seconds. Add coconut, blend for 2 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm.
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Cranberry Oats Scones

These are terrific! You can make them with dried cherries, fresh huckle berries, chopped apples all of which are delicious.
For convenience you can make several batches of the dry ingredients (including powdered buttermilk) and seal them in zip lock bags. Stored in the freezer they keep for weeks. Just cut in the butter and add water and fruit when making them and you'll have fresh scones anytime.

Prep Time: 15 minutes
Cook Time: 22 minutes
Makes: 8 Scones

2 cups all-purpose flour
1/2 cup oatmeal
6 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

Preheat the oven to 375 degrees F.

In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)

On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

Tip: You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness.
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Cream Cheese Pound Cake

You can serve this rich, creamy cake unembellished, or, dusted with confectioners sugar and topped with a berry compote or freshly poached peaches and whipped cream. Or top with butter and toast slices in the toaster oven. Yum!

(Makes: 1 Cake)

1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 eight-ounce package Philadelphia brand cream cheese
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt

1. Preheat oven to 325. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.

2. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, then flour and salt all at once. Beat just until incorporated.

3. Pour batter into prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in middle comes out clean, 1 hour 15 minutes.

4. Place pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature.

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Crispy Peanut Butter Balls

1/2 cup butter or margarine
2 cups peanut butter
3 cups rice krispies cereal
16 oz confectioners sugar
12 oz. chocolate chips

In a large saucepan, melt butter or margerine. Add peanut butter. Cook over medium heat, stirring constantly until smooth. Remove from heat and stir in rice krispies and confectioners sugar. Shape into 1" to 1 1/4" round balls. Melt chocolate chips in the microwave or in a double boiler. Dip krispy peanut butter balls into melted chocolate 3 separate times to form a chocolate coating.
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Custard Tart

(Makes: 8 Servings)

8 tablespoons (1 stick) unsalted butter,
melted and cooled, plus more for pan
2 cups milk
1 cup all-purpose flour
1 cup sugar
3 large eggs, separated
Fresh berries, for serving

1. Heat oven to 350. Lightly butter a 9-inch pie plate; set aside.
2. In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
3. In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
4. Gently but thoroughly fold egg whites into milk mixture.
Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour.
Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.
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Double Chocolate Gooey Butter Cakes

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 20 to 24 Servings

8 tablespoons (1 stick) butter, melted,
plus 8 more tablespoons (1 stick) butter, melted,
plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula.

Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Iced Chocolate Crunchies

These taste like brownies but are crunchy, chewy cookies.

Prep Time: 10 minutes
Cook Time:20 minutes
Makes: 28 Servings

125 ml sugar
250 ml flour
250 ml coconut
25 ml cocoa powder
2 ml baking powder
1 pinch salt
250 ml oatmeal (not instant)
125 g soft butter (1 stick + 1T)
2 ml vanilla extract

350 ml sifted icing sugar
10 ml cocoa powder
1 pinch salt
2 ml vanilla extract
15 ml butter
50 ml hot water

1.Mix together, sugar, flour, coconut,
cocoa powder, baking powder, salt and oatmeal.
2. Beat in butter and vanilla extract until thoroughly combined.
3. Press firmly into greased pan.
4. Bake at 350F for 20 minutes.
5. Cut into squares and leave to cool in pan before spreading with topping.

6. Beat icing sugar, cocoa, butter and vanilla together.
7. Add just enough hot water to make a spreading consistency-
DO NOT use too much water or the icing will not set.
8. Spread over the base and re-cut squares when icing is set.
9. Remove from pan when cold.
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Individual Lemon Meringue Pies

This great tasting recipe is
so simple and easy to make.
Instead of using a torch on the
meringue you can put them
under the broiler for a few seconds!
And for extra appeal, place a slice of
lemon on the top of pies before serving.

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Makes: 6 Servings

Filling Ingredients:
1 (14-ounce) can sweetened
condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
6 mini graham cracker pie
crusts, store bought

Meringue Ingredients:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat oven at 325 degrees F.

In medium bowl, combine
milk, lemon juice, and zest;
blend in egg yolks.

Divide among the mini pie crusts.

Bake for 10 to 12 minutes
until the filling is just set,
it can still be wobbly in
the center when shaken.

With an electric mixer, beat egg whites
with cream of tartar until soft peaks form.
Gradually beat in the sugar until stiff.

Transfer the meringue to a piping
bag fitted with a medium star tip.
Pipe stars of meringue all
over the surface of each pie.

With a blow torch, carefully
the meringue on top of the pies.
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Irish Soda Bread

This can be made with raisins or without.

3 Cups sifted flour
2/3 Cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 Cup raisins
2 eggs, well beaten
1 3/4 Cup buttermilk
2 Tablespoons melted butter

Sift together flour, sugar, baking powder, baking soda, sugar, and salt. Stir in raisins nad coat them thoroughly with flour. Form a well in the center of the flour mixture and pour in beaten eggs, buttermilk, and melted butter. Use a spoon to briefly mix together. DO NOT OVER MIX!

Spoon batter into 2 well greased 7 1/2 by 3 1/2 inch loaf pans.

Bake in a preheated 350 degree oven for 50 minutes or
until a toothpick inserted in the center comes out clean.

Cool in pans on a wire rack until cool before slicing.
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Italian Creme Cake

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 12 to 16 Servings

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes

Pre-heat oven to 350 degrees F.

Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.

In a separate bowl, mix the maraschino cherry juice and buttermilk.

In a separate bowl, mix the flour, salt, and baking soda.

Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.

Fold in coconut.

Beat egg whites to stiff peaks and fold into the mixture.

Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.

4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
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Key Lime Pie

This is an original Key Lime Pie recipe. It's one that most native Key Westers use. Though the original recipe calls for a regular pastry pie crust. I like the sweetness and ease of the graham cracker crust, so I use it.

That this pie is topped with meringue;
real Key Lime Pie isn't served with whipped cream.
It just doesn't compliment the tartness of the pie,
and it usually melts all over the place.
Whipped cream is admittedly easier to keep around,
so many of the restaurants serve that to the tourists.

Also, don't use regular Persian (green) lime juice.
The taste is completely different from Key limes.
These days you should be able to find Key lime juice on the juice aisle at your grocery store if you don't have access to real Key limes that you can squeeze.

You can tell your family and guests that
this is the ORIGINAL Key Lime Pie recipe!

Combine 4 egg yolks
1 can sweetened condensed milk
key lime juice to taste (1/4 to 1/2 cup).

Mix well. Pour into a 9-inch graham cracker crust.
Place pie in a 350 degree oven and bake for 10 minutes.

In a separate bowl with clean beaters,
make a meringue by beating 4 egg whites and 1/4 tsp.
cream of tartar (optional) on high, gradually adding 1/2 cup sugar.
Beat until sugar dissolves and stiff peaks form, but do not beat until mixture is dry or looks broken. Beat in 1 tsp. vanilla extract. Remove pie from oven and top with meringue, returning to 350 oven for 15 minutes or until meringue is golden brown.
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Key Lime Tarts

These sumptuous tarts are a slice of heaven and have all the great qualities of a cheesecake recipe. The lime offers a refreshing compliment to the thick richness of the cheesecake. If you cannot find the Key Lime Cooler Cookies use vanilla wafers instead. And if you find it difficult getting the tarts out of the paper cups let them cool off, then put them in the Refrigerator for a few hours, they will come right out of the paper with no problem.

Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 24 Tarts

This recipe can be easily doubled to make as many tarts as you need.

24 Key Lime Cooler Cookies (made by Byrd Cookie Company)
or miniature vanilla wafers
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

If you can not find the Key Lime Cooler Cookies you can order them through Even if you order through, the cookies ship directly from Byrd Cookie Company. Their website is Back To Top

Lemon Bars 1

1 cup (2 sticks) butter
1 cup sugar
2 cups flour
1 1/4 cup oatmeal (not instant)
Juice of 3 lemons
Zest of 2 lemons, chopped fine
Zest of 1 orange, chopped fine
1 (14-ounce) can sweetened condensed milk

Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan. Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden.
When cool, slice into 1-inch squares.
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Lemon Bars 2

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 36 Bars

2 1/2 cups flour
1 cup powdered sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces butter, cut into chunks

Lemon Custard:
8 eggs
2 1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 cup lemon zest
1 1/2 cups fresh lemon juice
3/4 cup milk

Preheat oven to 325 degrees F.

In a food processor, combine the flour, sugar, cornstarch, and salt. While the motor is running, add the butter and continue to process until mealy. Transfer mixture onto a buttered 12 by 18-inch sheet tray. Press to form an even layer of crust.

Bake for 15 to 18 minutes or until light golden in color.

Meanwhile, prepare the lemon topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt. Stir until well blended. Lastly, stir in the lemon zest, juice, and milk.

Pour over the prebaked crust and continue to bake another 20 minutes or until set. Chill for 2 hours before cutting into bars. Dust with powdered sugar.
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Lemon Bars 3

These delicious lemony bars with a great
shortbread crust are for all the lemon lovers out there.
They also freeze like a dream.

Prep Time: 10 minutes
Cook Time: 55 minutes
Makes: 20 Squares Or 40 Triangles

For The Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For The Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
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Lemon Meringue Pie

This pie is smooth and creamy and full of flavor.
It is also so simple to make and tastes great.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 6 to 8 Servings

1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust

3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar

In medium bowl, combine the sweetened condensed milk,
lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust.
Bake for 12 to 15 minutes or until meringue is golden brown.
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Lemon Sponge Pie

3 eggs - separated
1 1/4 cup sugar
1 T. melted butter
2 T. cornstarch
1 cup milk
juice of 1 lemon or 2 T. lemon juice

Beat egg yolks; add milk and sugar, then beat about 1 minute. Add cornstarch, then milk, beating well after each addition. Fold well beaten egg whites into mixture.

Pour into an unbaked 8" or 9" pie shell. Bake at 450 for 10 minutes. Lower oven temperature to 375 then bake for 20 more minutes.
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Marzipan Cake With Caramelised Peaches,
Strawberries & Juniper Berry Syrup

140g Marzipan
2 Eggs
20g Flour
2.5ml Baking Powder
90g Butter
1 Tablespoon Rum
4 White or yellow fresh peaches
1 Tablespoon juniper berries
100g Castor Sugar
250g fresh strawberries

Mix marzipan & eggs with a spatula then add flour & baking powder.
Melt 40g of the butter and add with the rum to the mixture.
Bake in a buttered cake tin for 15-20 minutes at 170C.
Once cooked, place on a rack to cool down & cut into 4 pieces.
Cut peaches in half & remove the stones.
Heat remaining butter in a pan over moderate heat & fry peaches in it for two minutes on each side.
Sprinkle sugar over peaches and add the juniper berries.
The peaches will now start to caramelise. Add a little water if the caramel becomes too thick.
Add the strawberries and fry another two minutes.

To Serve Fan one peach half per plate by holding it at one end and cutting lengthways almost all the way along.
Arrange a slice of marzipan cake with the other peach half, place strawberries on top and pour over some juniper berry syrup.
Serve with ice cream.
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Mini Chocolate Eclairs

These little balls of heaven will make you come back for more
and are real easy to make. Enjoy!

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: Approximately 12 Large,
                          24 Medium, or 60 Small Eclairs

1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

3 cups milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
3 eggs
2 teaspoons vanilla

2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Preheat the oven to 400 degrees F.

Heat water and margarine or butter to boiling point.
Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water.

Remove from heat and let cool. Beat in 4 eggs, one at a time.
Drop dough from teaspoon to form small eclairs onto greased cookie sheet.
Bake for approximately 30 minutes or until light brown. Set aside to cool. Add 3 beaten eggs and continue to cook until mixture is even thicker.
Remove from heat, cool and add vanilla.

With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
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Miracle Whip Cake

This cake is unbelievably moist and delicious
and is great frosted or just sprinkled with powdered sugar.

2 cups un-sifted flour
1 cup sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup "Miracle Whip"
1 cup water
1 teaspoon vanilla

Grease a 9x9x9 inch baking pan, line the bottom with waxed paper.
Grease the waxed paper.

Mix and sift flour, sugar, cocoa, baking powder
and baking soda into a large mixing bowl.
Stir in the Miracle Whip.
Gradually stir in water and vanilla until smooth and blended.

Pour into prepared pan. Bake at 350 for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Remove from pan. Remove waxed paper. Frost as desired.

You can use Butter Cream to frost the cake with. It is delicious.
Recipe follows. In order to make a layer cake, I think you would have to double the recipe.

This cake recipe is from the depression and that is why water was used instead of milk.

Miracle Whip was probably used in place of eggs. If you use milk instead of water the cake comes out even better. And is also a very inexpensive cake to make! Obviously, one of the best too!

Butter Cream Frosting

Blend together in saucepan:
5 tablespoons flour
1 cup milk

Cook over low heat heat until thick. Stirring constantly or it will burn.
Let it cool for about 10-15 minutes.

1/4 pound (1 stick) of margarine
1/2 cup shortening (Crisco, in the can)
1 cup sugar
1 teaspoon vanilla

Beat with mixer until very light and fluffy, about 10 to 12 minutes.
You can add food coloring to make the cake special.
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New York Cheesecake

For all the Cheesecake lovers out there,
this easy, fail proof recipe is for you!
As you can see from the list of ingredients,
it is very easy to make and doesn't take any time at all.
Just throw the filling ingredients into the
blender then pour over the crust. Delicious!

Makes: 1 Cheesecake
Prep Time: 1 hour 15 mins

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 lb cream cheese,
broken into small pieces

Preheat oven to 350°

Mix together the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter,
and line the bottom of an 8- or 9-inch ungreased spring-form pan.

Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.

Pour 2 tablespoons melted butter through the top of the machine.
Blend and pour into the spring-form pan.

Bake in the lower third of a 350° oven for 45 minutes.

When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven.

Refrigerate for 4 hours, preferably overnight, before cutting and serving.
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Orange Brownies

These moist, melt in your mouth, delicious brownies
are easy to make and a nice change from chocolate brownies.
They are not chewie, like chocolate brownies
and the orange flavor is not overpowering at all.

The possibilites for this recipe are endless.
For a twist try adding pecans and dried cranberries
or using lemon instead of orange. I also suggest doubling the glaze.

Serve these at your next family barbeque,
they'll definately be a huge hit!

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 24 Squares

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract or vanilla extract
1 teaspoon grated orange zest

1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.
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Peach Pie

This Pie goes great with a dab of Vanilla Ice Cream !!!

2 sticks or 1 packet of pie crust mix
5 cups sliced fresh peaches (about 9 medium)
1 teaspoon lemon juice
1 cup sugar
1/4 cup All Purpose Flour
1/4 teaspoon cinnamon
2 tablespoons butter or margarine

Heat oven to 425 degrees. Prepare pastry for a 9 inch Two-crust Pie as directed on package. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits of crust.
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Peanut Butter Fudge

2 cups sugar
2/3 cup milk
2 T. butter
2 T. white Karo syrup
1/8 tsp. salt
1/4 cup creamy peanut butter

In a large heavy saucepan, combine all ingredients except peanut butter. Bring to a boil. Lower heat slightly and cook, stirring constantly until it reaches the soft ball stage. (At this point a tiny amount, when added to a glass of very cold water will form a soft ball.) Stir in peanut butter. Spread fudge mixture in an 8" square pan. Cool for 3 to 4 hours before cutting into squares. Store in an airtight container.
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Perfect Pumpkin Pie

(Makes: 8 Servings)

1 Cup Packed Brown Sugar
1 Tablespoon Flour
1/2 teaspon Salt
1 Tablespoon Pumpkin Pie Spice
1 lb. Can Pumpkin
1 2/3 Cup Pet Evaporated Milk
1 Egg (slightly beaten)

Mix brown sugar, flour, salt, and pumpkin pie spice in a large bowl. Add pumpkin, evaporated milk, and egg and stir until smooth. Pour into unbaked 9 inch pastry crust. Bake in 375 degree oven for 50-55 minutes. Great served with whipped cream.
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Pie Crust

For 2 pie shells or 1 pie with both top & bottom crust.

2 cups flour
2/3 cup shortening (Crisco or other solid vegetable shortening
1/2 tsp. baking powder
1/2 cup cold water

Combine ingredients and mix with fork to form dough. Wrap in wax paper and chill at least 2 hours. Roll on a well-floured pastry cloth. Use in any pie recipe.

For a pre-baked pie shell, place rolled out pie dough in a pie plate. Trim excess dough and flute edges. Pierce several times with a fork, then bake at 400 for 8 to 10 minutes or until lightly browned.
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Pineapple Cheese Bread

This bread is moist and delicious with a great combination of flavours. If you like breads and cake that aren't overly sweet this recipe will do the trick.

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 1 Loaf

2 cups self-rising flour
3/4 cup sugar
1 cup canned crushed pineapple with juice
2 eggs
2 tablespoons vegetable oil
3/4 cup grated sharp cheddar cheese
1/2 cup chopped walnuts
1/2 teaspoon pineapple extract

Preheat oven to 350 degrees F.

Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well. Fold in the cheese, nuts, and pineapple extract. Pour mixture into a greased 9 by 3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing.
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Pizza Dough

Prep Time: 25 minutes
Makes: Dough For 4 Small Pizzas

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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Poor Man's Ginger Squares

1 cup raisins
1 1/2 cups water
1/2 cup shortening
1 cup sugar
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 dashes nutmeg
Pinch of salt
2 cups flour
1 egg
1/2 teaspoon vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

Boil together raisins, water and shortening for 20 minutes. Cool.

Sift together sugar, soda, cinnamon, ginger, nutmeg, salt and flour. Add to cooled raisin mixture and stir well.

Add beaten egg, vanilla and nuts; mix well. Pour batter in a greased jelly roll pan. Bake for 30 minutes or until tested done. Cool and ice with a butter icing and cut into about 45 squares.
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Pound Cake

This pound cake is real easy to make.
Nuke a piece in the microwave and serve
with a scoop of ice cream. Yummy!

3 cups sugar
3 cups plain flour
6 eggs
8 oz. Sour cream
1 teaspoon vanilla
2 sticks margarine
1/2 teaspoon baking soda

Cream sugar and margarine.
Add eggs one at a time and beat.
Add sour cream and beat well.
Add flour, soda and vanilla.
Bake 350 degrees 1 hour to 1 1/4 hour depending on oven.
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Pumpkin Pie 1

Pie Pastry Shell:
1 1/2 cups all-purpose flour
1/4 cup cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening, cut into bits
1 1/2 teaspoon sugar
4-6 tablespoons ice water

Dough makes enough for one 9" or 10" pie shell.

Pumpkin Pie Filling:
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon unsulfured molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups whipping cream
(sweetened whipped cream flavored with
vanilla as an accompaniment if desired)

The Shell By Hand:
Blend flour, butter, vegetable shortening and
sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against
a smooth surface for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in
plastic wrap for at least 1 hour, or for up to 2 days.

The Shell By Food Processor:
Fit processor with steel blade.
Combine flour, butter, vegetable shortening and sugar.
Process until mixture resembles coarse meal.
Sprinkle water over mixture and process until
it comes together in large pieces about the size of pebbles.
Transfer dough to work surface and knead with heal
of hand for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in
plastic wrap for at least 1 hour, or for up to 2 days.

Roll out dough, trim off excess from sides
of pie shell leaving 1 inch overhand.
Fold overhang over rim pressing onto sides of shell.
Crimp the edges decoratively.
Prick bottom of shell with fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, weight and blind-bake shell in middle of oven for 10 minutes.
Carefully remove weight beans and paper and
bake shell for 5 minutes more or until lightly colored.

Let cook on rack.

Pumpkin Pie Filling:
Combine brown sugar, granulated sugar, flour, molasses,
cinnamon, ginger, nutmeg, cloves and salt in bowl.
Stir in pumpkin puree.
Add eggs and cream to the pumpkin mixture.
Pour filling into pre-baked shell.
Bake pie in the middle of oven for about
40 minutes, or until the filling is set.
Let cool on a rack.

Serve pumpkin pie with whipped
cream if desired. Enjoy!
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Pumpkin Pie 2

2 cups cooked pumpkin
2 eggs
3/4 cup brown sugar
1 T flour
1 cup evaporated milk
1/2 cup whole milk
1/2 tsp. cinnamon
1/4 tsp.ginger

Beat eggs. Add pumpkin, brown sugar, & flour. Mix well at medium speed with an electric mixer. Add both kinds of milk and beat about 2 more minutes at medium speed. Add spices and mix again until well blended.Pour into an unbaked pie shell. Bake at 425 for 35 to 40 minutes.
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Raspberry Brownies

Prep Time: 25 minutes
Cook Time: 45 minutes
Makes: 32 Brownies

1 cup (2 sticks) butter
4 ounces unsweetened chocolate, chopped
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
2 tablespoons raspberry liqueur
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups shelled walnuts, coarsely chopped
1/2 cup mini semisweet chocolate chips
1 cup raspberry preserves
Confectioners' sugar, for dusting, optional

Preheat oven to 350 degrees F.

Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.

Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool.

Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.

Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves.

Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely.

To serve, dust with confectioners' sugar, if desired.
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Rhubarb Crumb Pie

2 cups sugar
3 T. flour
2 eggs, well beaten
5 1/2 cups coarsely chopped rhubarb
2 - 8" unbaked pie shells

1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 tsp. baking soda
1/2 tsp. baking powder

Combine sugar, flour and eggs. Fold in chopped rhubarb. Spoon mixture into 2 unbaked pie shells. To prepare crumbs, combine all ingredients and mix well. Sprinkle evenly over rhubarb. Bake at 400 for 10 minutes; reduce heat to 350 and bake 40 to 50 more minutes.
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Seven Up (7up) Pound Cake

(Makes: 1Bundt Cake)

3 cups flour, sifted
3 cups sugar
5 eggs
3 teaspoons vanilla extract
3 teaspoons lemon extract
3 sticks butter, softened
3/4 to 1 cup 7up

Preheat oven to 350 degrees F.

With a mixer beat the butter, sugar
and eggs until light and fluffy.
Add the vanilla and lemon extracts.
Work in the flour and continue
beating until well mixed.

Slowly add the lemon lime soda
and beat until light and fluffy.
Completely coat the
inside of a bundt pan
with vegetable oil spray
with flour in it.

Pour batter into pan and bake
for approximately 1 hour.

Test with a fork or wooden skewer.
When it comes out clean with
no batter sticking to it, it's done.

Let cake cool and serve with
glaze drizzled over the top.

Lemon Glaze:


2 - 2 1/2 cups powdered sugar
2 tablespoons butter, softened
Lemon juice

In a bowl slowly add a bit
of the lemon juice to the
sugar and butter and
begin whisking by hand.

Add more juice as
needed and mix until
glaze is thick, but not
too thick to pour.
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8 ounces butter (2 sticks), softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Combine all ingredients; knead with hands to combine.
Press into ungreased pans (or roll out to about
1/2-inch on a floured board and cut into shapes).

Bake in a preheated 350 degree F oven for
about 30 minutes, or until lightly browned.
Cut into wedges while warm.
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Six-Layer Chocolate Cake

Prep Time: 45 minutes
Cook Time: 1 hour
Makes: 16 to 20 Servings

1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

1 cup sugar
1/3 cup cocoa powder
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
1 teaspoon vanilla extract
Grease and flour 3 (9-inch) round cake pans.

Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated.

To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick.

Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.
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