Desserts

Make Ahead Tortoni

  • 1/2 cup chopped and toasted almonds
  • 3 tablespoons melted butter
  • 1 cup fine vanilla wafer crumbs
  • 1 teaspoon almond extract
  • 3 pints vanilla ice cream, slightly soft
  • 1 jar apricot or peach preserves (12 oz)
  • Whipped cream (optional)

Instructions:

  1. Combine almonds, butter, crumbs, and extract, mix well. Save 1/4 cup crumbs for top.
  2. Line 8-inch square pan with foil.
  3. Spread half of the mixture over the bottom of the pan.
  4. Spoon 1/2 ice cream over, spread half of the preserves, repeat and spread reserved crumbs over the top.
  5. Store in the freezer until ready to serve.
  6. Before serving, cut into 9 servings and top with whipped cream.

Snowballs

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 cup crushed pineapple
  • 1 cup chopped nuts
  • 2 egg whites, beaten stiff
  • Vanilla wafers
  • Shredded coconut

Instructions:

  1. Blend butter, sugar, and egg yolks, beat.
  2. Mix in crushed pineapple and chopped nuts. Fold in beaten egg whites.
  3. Make stacks of vanilla wafers with the above mixture between 3 layers of wafers and a cookie on top.
  4. Refrigerate for 24 hours, then roll each in whipped cream and then shredded coconut. They can be frozen ahead.

Frango Dessert (Chocolate Peppermint)

  • 1 cup plus crushed vanilla wafers
  • 1 cup real butter
  • 2 cups powdered sugar
  • 4 squares semi-sweet chocolate or 4 packs Choco-bake
  • 4 eggs
  • 2 teaspoons vanilla
  • 3/4 teaspoon peppermint extract
  • Whipped cream
  • Maraschino cherries

Instructions:

  1. Press 1/2 of the wafers into the bottom of muffin cups (small ones).
  2. Cream butter and sugar, beat until fluffy. Add eggs and melted chocolate and flavor, beat.
  3. Spoon into cups, top with the other half of crumbs, and freeze.
  4. Top with whipped cream and cherries to serve. NO COOKING.

Nut Torte

  • 3 egg whites beaten to peaks with 1/2 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup graham cracker crumbs
  • 1 cup finely chopped nuts

Instructions:

  1. Add sugar and vanilla to beaten egg whites, then fold in cracker crumbs and nuts.
  2. Place in greased pie dish and bake at 350 degrees for 1/2 hour.

Napolitana (A Heavy Flan)

  • Sugar for pan or dish
  • 6 eggs
  • 1 can Eagle Brand sweetened condensed milk
  • Grated lemon rind

Instructions:

  1. Melt sugar for the pan or dish, tip to distribute and cool well.
  2. Mix and beat eggs, then add condensed milk, grated lemon rind.
  3. Bake in a water bath at 350 degrees for 1 hour or more until a straw comes out clean.

My Grandmother Phillips (Meringues)

  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • Vanilla

Instructions:

  1. Beat until stiff, 6 egg whites adding sugar, cream of tartar, and vinegar gradually.
  2. Turn the oven almost out and bake for 2 hours or bake in a 300-degree oven for 40 minutes if a softer confection is desired.

Alternate Recipe (Gammie’s Writing)

  • 6 egg whites
  • Add 2 cups sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon vinegar

Instructions:

  1. Beat until very stiff, add ingredients in gradually
  2. Turn the oven almost out and bake for 2 hours or bake in a 300-degree oven for 40 minutes if a softer confection is desired.

Chocolate Mousse (Aunt Eleanor’s)

  • 1 cup milk
  • 12 oz chocolate chips
  • 2 egg whites
  • 1-2 teaspoons vanilla

Instructions:

  1. Bring milk to just before boiling, pour over chocolate chips and blend in a blender with egg whites and vanilla.
  2. Pour into cups.

Opal’s Cheesecake

Crust

  • 1 1/3 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions:

  1. Press into pie dish and bake at 360 degrees.

Filling

  • 2 eggs
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 lemon rind grated
  • 11 oz cream cheese

Instructions:

  1. Mix and bake until set at 360 degrees.
  2. Make a topping of 1-2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla.
  3. Put on top after set and return to oven for 5 minutes.

Willard Callahan’s Cheesecake (My Favorite)

  • 1 large pack cream cheese (8 oz)
  • 1/2 pint sour cream
  • 1/2 cup lemon juice (add last in drops)
  • 1 can Eagle Brand sweetened condensed milk
  • 1 teaspoon almond extract

Instructions:

  1. Whip slowly cream cheese until smooth by hand mixer (not electric mixer).
  2. Add flavoring and milk, blend slowly, add lemon juice until mixture thickens.

Graham Cracker Crust

  • 1 cup graham crumbs (about 30 crackers)
  • 4 tablespoons soft butter
  • 2 tablespoons sugar

Instructions:

  1. Press into pie plate.

Rice Pudding

  • 2 cups cooked white rice
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 1 cup sugar
  • 1/2 nutmeg grated
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1/2 cup raisins
  • Cinnamon

Instructions:

  1. Beat eggs and mix rice, sugar, then add milk, butter, raisins, and cinnamon.
  2. Bake at 350 degrees for about 1/2 hour.

Orange Tea Cookies

  • 1 cup all-purpose flour
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon finely grated lemon peel
  • 1/2 cup finely chopped nut meats
  • 1/3 teaspoon salt

Instructions:

  1. Sift flour and remeasure. Cream shortening and sugar until light and fluffy.
  2. Add egg yolk and beat again. Add flavoring, salt, and peel, stirring until combined and add flour gradually.
  3. Shape dough into ball size of small walnuts. Roll balls in beaten egg white, then in nut meats.
  4. Place on a lightly greased cookie sheet and flatten with a spatula or knife blade.
  5. Bake until well-browned.
  6. Remove immediately from the sheet and cool. Makes 1 1/2 dozen cookies 2 inches in diameter.

Date Nut Torte

  • 1 large cup seeded dates
  • 1 large cup walnuts
  • 2 eggs beaten
  • 2 tablespoons flour
  • 1 large tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt

Instructions:

  1. Bake in buttered tin for 1/2 hour in a slow oven. Serve with whipped cream.

Betty’s Pumpkin Pie Filling

  • 1 3/4 cups pumpkin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons melted butter

Instructions:

  1. Pour into pie crust and bake in a 425-degree oven for 30 minutes.

Gammie’s Pumpkin Pie

  • 1 cup sugar
  • 1 1/2 cups pumpkin
  • 2 eggs
  • 1 tablespoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Dash cloves
  • 1/2 cup milk
  • 1/2 teaspoon salt

Vanilla Custard Filling

  • 1/2-3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups scalded milk
  • 2 slightly beaten eggs or 4 yolks
  • 1 teaspoon vanilla

Instructions:

  1. Add and stir until smooth and thick.
  2. Stir while cooking in a double boiler until thick. Cool and add vanilla.
  3. Optional: add chopped nuts or 1 tablespoon rum, sherry, etc.

Hot Milk Sponge Cake

Favorite of my father, made by my grandmother Phillips

  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 1/2 teaspoons vanilla

Instructions:

  1. Beat eggs until thick and lemon-colored. Slowly add sugar and beat at medium speed for 4-5 minutes.
  2. Stir flour, baking powder, and salt together. Add to the egg mixture and stir until just blended.
  3. Heat milk and butter until butter melts. Stir into the batter. Mix well.
  4. Put into the pan and bake at 350 degrees for 20-30 minutes in an 11x13 inch pan. Can be halved for a 9x9 pan.

Mandchen's Almond Cookies

  • 1 cup butter
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 2 tablespoons grated lemon rind
  • 1 1/3 cups sifted flour
  • 1/2 lb unblanched almonds, grated (not ground)
  • 1 teaspoon vanilla

Instructions:

  1. Cream butter and sugar well. Add the rest of the ingredients, mixing thoroughly.
  2. Chill for 1 hour and roll 1/8 inch thick on a well-floured surface.
  3. Cut into crescents. Cook on an ungreased sheet at 375 degrees until tan-colored. Ice while warm.

Icing

  • 1 1/2 cups powdered sugar
  • 2 tablespoons boiling water
  • 1 teaspoon vanilla (thinning when necessary)

Wholesome Oatmeal Cookies

  • 3/4 lb margarine
  • 1 lb dark brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1/3 cup powdered milk
  • 2 cups whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons soda
  • 4 cups rolled oats
  • 2 cups wheat germ

Options

  • 1 cup coconut
  • 1 cup raisins
  • 1 cup chopped nuts

Instructions:

  1. Drop on cookie sheet or refrigerate in rolls and slice.
  2. Bake at 400 degrees until brown.

Bakers Chocolate Fudge Brownies

  • 4 squares unsweetened chocolate
  • 1/2 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 cup flour
  • 1 teaspoon vanilla
  • 1 cup chopped nuts

Instructions:

  1. Melt chocolate and butter. Cool some and beat eggs and sugar until foamy.
  2. Slowly add cool chocolate, then flour, then vanilla and nuts.
  3. Bake at 325 degrees for 40 minutes.

Rum Cake

  • 1 box yellow or butter cake
  • 1 pack vanilla instant pudding
  • 1/2 cup rum
  • 1/2 cup water
  • 4 eggs
  • 1/2 cup chopped pecans

Instructions:

  1. Beat pudding, cake mix, rum, and water. Add eggs one at a time.
  2. Spray bundt or angel pan with pan. Cook at 325 degrees for 1 hour.
  3. Cool 1/2 hour in the pan. Pour glaze into the pan.

Glaze

  • 1 stick butter
  • 1 cup sugar
  • 1/4 cup rum
  • 1/4 cup water

Instructions:

  1. Heat together, pour in, and let sit for 1/2 hour before turning out.
  2. Then dust with powdered sugar.

Carrot Cake

  • 3 cups grated carrots
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 cup chopped pecans

Instructions:

  1. Cream sugar and oil. Add one egg at a time and beat well.
  2. Add flour sifted with all dry ingredients except carrots and pecans last.
  3. Cut wax paper to line pans (I use three layers).
  4. Bake at 350 degrees for 40 minutes. Cool and frost.

Frosting

  • 3/4 stick soft butter
  • 1 box powdered sugar
  • 2 teaspoons vanilla
  • 1 pack softened cream cheese (8 oz)

Poppy Seed Cake

  • 3/4 cup soft shortening or 1/2 cup butter
  • 1 1/2 cups sugar
  • 3/4 cup flour
  • 1/2 cup finely grated orange peel
  • 1/2 cup finely grated lemon peel
  • 1/2 cup finely chopped nut meats
  • 1/3 teaspoon salt

Instructions:

  1. Grease and flour two 8 or 9-inch pans.
  2. Soak 1/3 cup poppy seeds in 1/2 cup water for 2 hours. Drain and add to the cream mixture as follows.
  3. Set aside. Cream until fluffy and add poppy seeds.

Cake

  • 2 1/2 cups cake flour or 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup water

Instructions:

  1. Sift together, add alternating with 1 cup water. Fold in 1/2 cup egg whites, beaten stiffly (4).
  2. Use custard filling between layers and finish with cooked white frosting.
  3. This is an old German recipe from Delma Aust. Hint: let the batter stand in the pan for 20 minutes before baking to avoid cracking.
  4. Bake at 350 degrees for 30 to 35 minutes.

Bananas Foster

  • 2 teaspoons butter
  • 4 teaspoons brown sugar
  • 2 bananas
  • 1 ounce rum or brandy
  • 1 teaspoon banana liqueur

Instructions:

  1. Mix butter and sugar in a pan
  2. Add bananas sliced lengthwise and cook until tender
  3. Add cinnamon and liqueur, stir
  4. Add brandy to top
  5. DO NOT STIR
  6. Light flame and spoon over vanilla ice cream

Coffee Dessert

  • 2 cups leftover strong coffee
  • 2 tablespoons unflavored gelatin
  • A dash of coffee liqueur

Instructions:

  1. Form and cut into cubes.
  2. Serve in glasses with melted ice cream on top.

Berry Cobbler

  • 1 cup flour mixed with 2 teaspoons baking powder
  • A pinch of salt
  • 1/2 cup milk
  • 5 cups fruit
  • 2 tablespoons butter
  • Sugar to sweeten

Instructions:

  1. Place flour mixture in a baking dish.
  2. Place fruit, butter, and sugar in a saucepan.
  3. Bring to a boil.
  4. Pour over batter in the dish.
  5. Bake at 400°F for 20-30 minutes.

Freezer Dessert

  • 1 cup cottage cheese
  • 1 1/2 cups sour cream
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla

Instructions:

  1. Blend until smooth in a blender.
  2. Pour into muffin cups and freeze.
  3. Serve with sweetened raspberries.

Yolk Sponge Cake

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons lemon extract
  • 12 egg yolks (one cup)
  • 2 cups sugar
  • 1 cup hot water

Instructions:

  1. Sift flour and baking powder together 4 times.
  2. Beat egg yolks until lemon colored.
  3. Add sugar and hot water a little at a time alternately, beating thoroughly after each addition.
  4. Add flour mixture about 1/4 at a time, beating thoroughly.
  5. Pour batter into a loose-bottom tube pan with ungreased paper lining the bottom.
  6. Bake for 1 hour at 350°F.

Crazy Chocolate Cake (Gammie's)

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon soda
  • 1 teaspoon vinegar
  • 6 tablespoons melted shortening
  • 1 teaspoon vanilla

Instructions:

  1. Sift together flour, sugar, salt, cocoa, and soda into a 10-inch ungreased baking pan.
  2. Make 3 depressions.
  3. In one put vinegar, into another put shortening, and into the third put vanilla.
  4. Pour cold water over all and mix with a fork.
  5. Do not beat.
  6. Bake in a 350°F oven.
  7. Spread with either white or chocolate icing.

Candied Figs

  • 5 pounds figs
  • 2 cups sugar
  • 3/4 cup water
  • 2 tablespoons salt

Instructions:

  1. Prick figs with a fork.
  2. Put into a 2-quart pan.
  3. Pour boiling water with salt over.
  4. Let stand 10 minutes, then drain.
  5. Combine sugar and water.
  6. Cook slowly for 1 1/2 hours with the lid on.
  7. Let boil before timing that 1 1/2 hours.
  8. Pour over figs and refrigerate overnight with the lid on.
  9. Simmer figs 1 hour uncovered.
  10. Repeat simmering process on the second and third days.
  11. Spread out on racks and cover with cheesecloth outside in the sun for 3 days (bring in at night).
  12. Roll in granulated sugar and store in a tin with waxed paper or freeze.

Thayer's Famous Pecan Pie

Secret Recipe: Do not give away outside family. (Flynn: Sorry grandma - it's on the internet now)

  • 3 eggs
  • 1 cup dark karo syrup
  • 1/2 cup sugar
  • 1/2 cup soft butter
  • 1 teaspoon vanilla
  • 1 cup pecans

Instructions:

  1. Bake in uncooked pie crust at 450°F for 15 minutes.
  2. Reduce heat to 300-350°F until set, about 30 minutes more.
  3. This is also very good with English walnuts.

Bread Pudding - Bon Ton

  • 1 loaf dry hard French bread
  • 1 quart milk
  • 2 cups sugar
  • 2 tablespoons vanilla
  • 3 eggs
  • 1/3 cup margarine
  • 1 cup raisins

Instructions:

  1. Soak bread in milk.
  2. Crush and mix.
  3. Add beaten eggs, sugar, vanilla, and raisins.
  4. Stir.
  5. Melt margarine in a pan.
  6. Pour in the mixture and bake until firm.
  7. Cool and cut into cube servings.
  8. Add sauce before serving and heat under broiler in individual dishes.

Sauce:

  • 1 stick butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup whiskey

Instructions:

  1. Cream butter and sugar and butter in a double boiler until dissolved and very hot.
  2. Add beaten egg and whip very fast so the egg doesn't curdle.
  3. Cool and add whiskey to taste (1/4 - 1/2 cup).

Bread Pudding - Aunt Eleanor

  • 3 slices white bread, buttered and cubed
  • 3/4 cup brown sugar
  • 2/3 cup raisins or currants
  • 3 eggs
  • 2 1/2 cups milk
  • 2 teaspoons vanilla

Instructions:

  1. Put sugar in the top portion of a double boiler.
  2. Sprinkle raisins on top of the sugar.
  3. Then bread cubes.
  4. Beat eggs in a bowl and add milk and vanilla.
  5. Pour over all.
  6. Bring water in the bottom of the double boiler to a simmer.
  7. Cover with lid and cook for 1 hour. DO NOT PEEK!