She always
took all of the leftover pie crust dough scraps
and let my sisters and I each make our very own little tarts with homemade
jelly inside. Sometimes we put
cinnamon sugar and butter inside too. Gosh those are sure treasured memories.
Most of my
recipes are updated for the 90's to make them quick
and
easy. The recipe of the month will always be at the
bottom of the page.
Try some of these Yummy Yummy desserts! I hope you will like them as much as we do.
THE SWEET
SHOP
CAKES~PIES~
COOKIES
~DESSERTS
MOMS BROWN BAG
APPLE PIE
Make (or purchase) your
favorite pie crust...filling...5 cups granny smith
apples
peeled and sliced thin...1/2 cup sugar...2
Tablespoons
flour...1/2 teaspoon nutmeg...1/2 teaspoon
cinnamon...2
Tablespoons lemon juice..combine and pour into
unbaked pie
shell...topping...1/2 cup flour...1/2 cup sugar...1/2
cup
butter...mix topping until crumbly...Place pie in a
large
brown paper bag...Fold and staple shut...The bag will
have
an odor as it heats but it will not burn as long as
you
don't let it touch the sides of the oven...Bake in a
pre-heated 350 degree oven...for 1 hour and 45
minutes..Do
not peek into the bag till it is done!..This so yummy
with vanilla ice cream...
SNICKERS PIE
Filling...1/2 cup butter...
4 oz semisweet chocolate chopped...
1oz unsweetened chocolate chopped...
1/2 cup sugar plus 1/3 cup sugar (divided
use)...2 large eggs...(divided use)...1 large egg
yolk...2
teaspoons vanilla...(divided use)...6 tablespoons
flour...1/2 teaspoon baking powder...1/8 teaspoon
salt...2
cups broken snickers bars-about 11 oz...10 oz
cream-cheese...Topping 2 oz milk chocolate...2
tablespoons
whipping cream...pre-heat oven to 350...Melt butter
and
chocolate over low heat till smooth..cool...Beat
together
1/2 cup sugar 1 egg plus the egg yolk...add in the
cooled
chocolate and 1 teaspoon vanilla...in another bowl
sift
flour,baking powder and salt together...add this to
the
chocolate mixture...Pour into purchased 9" grahmn
cracker
crust...Bake 17 minutes...cool 10 minutes..Leave oven
on...Place snicker pieces on top of the fudge
layer...Mix
together cream-cheese, 1/3 cup sugar, 1 large egg and
vanilla...spread on top of snickers...Bake 15 minutes
longer...Melt cream and milk chocolate together till
blended drizzle over pie and chill. Serves 8..or
4..lol...This should be against the law...818
calories a slice!! I got this out of our Daily
newspaper.
HONEY BUN CAKE
1 box yellow cake mix...4 eggs...3/4 cup
oil...1 (8oz) carton sour cream...1 cup packed light brown
sugar...1 tablespoon cinnamon...GLAZE...2 cups confectioners'sugar...1 tablespoon vanilla...mix dry cake
mix,eggs and oil...in a small bowl mix sour cream,brown
sugar,and cinnamon...pour half the cake batter into a
13x9-inch pan...spread sour cream mixture on top... pour
remaining half of the batter into the pan...take a knife
and gently swirl the 2 mixtures together...bake 40-45
minutes in a 350 oven...mix glaze and pour onto warm cake
and serve.
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HAWAIIAN CAKE
1 package yellow cake mix...
1 cup milk...
1 box instant vanilla pudding (3oz)...
1 (8 oz) package cream cheese...
1 (20 oz) can crushed pineapple...
1 container cool whip (16 oz)...
1 bag flaked coconut...
Bake cake in 9x13 pan according to directions, Cool...Mix milk, pudding, and cream cheese together well in a bowl and spread over cooled cake...Drain pineapple well and spread over pudding mixture... Smooth cool whip over pineapple...Top with coconut... Refrigerate until served.
"DREAMS"
(Sonhos-Portuguese Donuts)
1/4 lb butter...
2 Tbs sugar...
1/4 tsp salt...
1 cup water...
1 cup sifted all-purpose flour...
4 large eggs..
Vegetable oil for deep frying...
Cinnamon sugar (1/2 cup sugar mixed with 2 tsp ground cinnamon)...
Bring the butter, sugar, salt, and water to a boil in a small saucepan over high heat. Remove from the heat and add all the flour at once. Beat vigorously with a wooden spoon until the mixture comes together in a ball. Add the eggs one at a time, beating vigorously until each egg is absorbed by the dough before adding the next. The dough will give the appearance that it is separating, but beating will incorporate the eggs. Heat the vegetable oil to 375F (190C) and carefully drop the dough in rounded tablespoonfuls. Do not fry more than 3 or 4 at a time, and try to keep the temperature of the oil as close to 375F (190C) as possible. Fry the pastries for 3 to 4 minutes, turning as necessary, until golden brown on all sides. Drain on paper towels and sprinkle with cinnamon sugar while still hot. Makes about 2 dozen; allow 3 to 4 per serving.
<>
STRAWBERRY
MAGIC CAKE
1 pkg. (10 oz.) miniature marshmallows... 1 box (18 oz.) yellow cake mix, prepared per package directions...1 box (3 oz.- 4 serving size) strawberry gelatin powder...1 box (16 oz.) frozen sliced strawberries, slightly thawed, but do not drain...
2/3 c. cold water...
Spread marshmallows evenly over the bottom of a greased (10x13x2 inch) baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry gelatin powder evenly over the cake batter. Spoon slightly thawed strawberries here and there over gelatin powder and then drizzle evenly with 2/3 c. water, but do not stir it up. Slip cake carefully onto center rack of a 350° oven to bake 55 minutes to 1 hour or til tests done in center and top is golden brown. Let cool in pan on a rack at least 30 minutes before cutting. Refrigerate leftovers to serve within 1 week, garnishing each serving with Cool Whip or whipped cream and additional strawberries. Freezes well. (serves 8)
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VIENNA
CHOCOLATE CAKE
2 1/2 c. flour...
2 c. sugar...
2 t. baking soda...
6 T. Hershey's cocoa...
1 t. salt...
2 T. white vinegar...
10 T. vegetable oil...
2 t. vanilla...
2 c. cold water...
Sift the dry ingredients together. Add the liquids and beat with an electric mixer til smooth. Pour into an ungreased (9x13 inch) pan. Bake 350°, 35-40 minutes or til a toothpick tested in the center comes out clean. Cool and frost.
BUTTERCREAM FROSTING:
Beat together 1/2 c. Crisco shortening and 1 stick butter or margarine. Add 1 t. vanilla and 1 c. sugar mixing til smooth (it will be gritty). Warm 1 c. milk and add VERY SLOWLY while mixing. (add only enough milk to dissolve the sugar and get a smooth creamy consistency. This may only be 3/4 to 1 cup of the milk). Frost the cooled cake and sprinkle with chopped walnuts and chocolate sprinkles. (serves 12)
Note: Warm the 1 c. milk then add the sugar to the
milk. Stir till
dissolved and let the milk cool. Slowly add to the recipe and beat til creamy and smooth. If you want an even sweeter frosting add 1 c. of confectioners sugar
<>
POPPY SEED
CAKE
1 package Golden Butter cake mix...
2 tablespoons poppy seeds...
1 small box vanilla pudding...
1 cup water...
1/2 cup oil...
4 eggs...
1 teaspoon vanilla...
1/2 stick melted butter...
Mix together with a mixer. Pour into greased and floured bundt pan. Bake 350 for 30 to 40 minutes or until done.
<>
HOLIDAY TOFFEE BARS
This is a easy quick family favorite. I have to make 2 batches every Christmas. It's great to give as gifts also. This is really a cross between candy and cookie bars.
Arrange saltines on a jelly roll pan (or a cookie sheet with sides) to cover the bottom. (I use club crackers by Keebler, also graham crackers can be used also) In a saucepan melt...
2 sticks real butter...Add
1 cup packed brown sugar...mix well and pour over the crackers...bake at 350 degress for 10 minutes... DO-NOT overbake it will scorch...remove from oven and sprinke on...1 package chocolate chips, semi sweet...spread with the back of a large spoon...sprinkle on 1/2cup chopped pecans pressing in lightly. cool and break into pieces.
<>
BANANAS FOSTER
4 tbs. Butter (1/2 stick)...
1 cup Brown sugar...
1/2 tsp. Cinnamon...
4 tbs. Banana liqueur...
4 Bananas cut in half lengthwise, then halved... 1/4 cup Rum...
4 Scoops of vanilla ice cream...
Melt butter over an alcohol burner or stove in a flambe pan. Add the sugar, cinnamon, banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas in the sauce and saute until soft and slightly browned. Add the rum and allow it to heat well, then tip the pan so that the flame causes the sauce to light. Allow the sauce to flame until it goes out, tipping the pan with a circular motion to prolong the flaming. Serve over vanilla ice cream, then spoon the hot sauce from the pan over the top.
<>
WHITE CHOCOLATE BREAD PUDDING
3 cups Whipping cream...
1 cup Milk...
1/2 cup Sugar...
10 oz. White chocolate, broken into small pieces... 2 Whole eggs...
7 Egg yolks...
12" Loaf French bread, sliced 1" thick (use stale bread or place sliced bread in a 275 degree oven to dry)...
White Chocolate Sauce
Ingredients:
8 oz. White chocolate, broken into small pieces... 1/2 cup Whipping cream...
Note: You will also need 1 oz. dark chocolate...
Grate the chocolate
squares on a cheese grater to make chocolate garnish.
Procedure for bread pudding: Preheat oven to 350 degrees. In a large saucepan heat the whipping cream, milk and sugar over medium heat. When hot, take off the heat and add the white chocolate pieces. Stir until melted.
Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Place the stale sliced bread in the pan. Pour half the bread pudding mixture over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix.
Cover the pan with aluminum foil and bake at 350 degrees for 1 hour. Take the foil off and continue to bake for an additional half hour, until it is set and golden brown.
Procedure for sauce:
Bring the cream to a boil in a small sauce pan. Take off the heat and add the white chocolate. Stir until smooth and completely melted. Spoon over bread pudding.
To serve:
You can either serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate shavings, or cut it into triangles. To make the triangles, do the following: Chill the bread pudding until completely set and firm (about 6-8 hours). Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into four 4-1/2" x 4" squares, then cut the squares in half to make 8 triangles. Place the triangles on a cookie sheet and heat in a 275 degree oven for 15 minutes. Serve with sauce and garnish. Yields 8 servings and makes an 8" x 8" pan.
JUNE
RECIPE
EASY PEACHY COBBLER BAKE
Canned peaches in light syrup are baked in a sweetened baking mix topping
for an easy, comforting cobbler. Recipe makes 1 - 9x13 inch dish ( 12 servings).
INGREDIENTS
1 large can peaches in syrup...
2/3 cup white sugar...
3 tablespoons butter...
2/3 cup brown sugar...
1-1/2 cups all-purpose baking mix...
1-1/3 cups buttermilk...
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine peaches in syrup with sugar. Pour into a 9x13 inch baking dish.
Dot with butter. In a separate bowl, combine brown sugar and baking mix. Stir in buttermilk
until smooth. Pour over peaches.
Bake in preheated oven 50 minutes, or until lightly browned and bubbly. Let rest 10 minutes. Don't forget the Vanilla Ice Cream...
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