More desserts

Here is the link to the rest of Brooke Hess' dessert recipes: www.73rdwardrecipies.blogspot.com.

Crazy Cake

• 3 cups flour
• 2 tsp. baking soda
• 2 cup sugar
• 1 tsp. salt
• 4 Tblsp. Cocoa

Do NOT Grease Cake Pan!!! Sift dry ingredients into 9 x 13 cake pan. Make two holes in the flour mixture. In one hole put 2/3 oil, in the other hole put 2 tsp. vanilla and 2 Tblsp. Vinegar. Pour 2 cups cold water of cold water over all and mix thoroughly with a spoon. Do not beat. Bake at 350° for 45-55 minutes for 9 x 13 pan or 20 minutes for jelly roll pan.

Purple Poke Cake

• 1 pkg. white cake mix
• 1 3oz. pkg blackberry Jello (or other flavors)
• 1 cup boiling water
• 1 cup water
• Cool-Whip

Prepare cake mix as directed. Bake in well-greased and floured 9 x 13” pan at 350° for 30-35 minutes. Cool in pan 15 minutes. Then poke with fork at ½ inch intervals. Dissolve gelatin in boiling water. Add cold water and pour over cake in pan. Chill 3-4 hours. Top with Cool Whip.

Orange Dream Cake

• 1 pkg. Yellow Cake Mix (kind with pudding in it)
• 1 can Sprite (2 cup)
• 3 egg whites
• 1 large can Mandarin oranges, drained

Add all together, mix for 2 minutes.
Bake as per instructions on cake mix

Frosting:

• 1 -16 oz. carton of Cool-Whip
• 1 sm. Pkg. instant, vanilla pudding, dry
• 1 large can Mandarin oranges, drained and broken up with a fork

Mix these ingredients together and spread over the cooled cake.
Note: Can make very low fat by using sugar free and low fat ingredients.

Laree’s Oreo Cake

• 1 lb. Oreo’s- crushed – save 1 cup crushed Oreo’s
• 4 Tblsp. Butter, melted

Mix together (white cream and all) and put in bottom of 9 x 13 pan.

½ gallon vanilla ice cream – sliced into 6 slices.

Spread ½ jar (13 oz) marshmallow crème, Layer of hot fudge sauce, Layer of Cool-Whip, Sprinkle with reserved crushed Oreos, Freeze for 3-4 hours.

Winona’s Chocolate Spiced Zucchini Cake

• 2 ½ cup flour
• 2 tsp cinnamon
• ½ cup cocoa
• ¾ tsp. nutmeg
• 2 ½ tsp baking powder
• 3 eggs
• 1 ½ tsp. baking soda
• 2 cups grated zucchini
• 1 tsp. salt
• 2 tsp. vanilla
• ¾ cup soft butter or margarine
• ½ cup milk
• 2 cup sugar

Mix flour, cocoa, baking powder, baking soda, and salt. Set aside. In large bowl cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs. Mix well. Stir in zucchini and vanilla. Mix well. Alternately add dry ingredients with milk. Beat after each addition. Bake at 350° for 30 minutes in 9 x 13” pan OR bake at 350° for 45 minutes in Bundt pan.

Cinnamon Cream Cheese Frosting

• 1- 3oz. cream cheese, softened
• 1/3 cup soft butter or margarine
• ¾ tsp. cinnamon
• 4 cups powdered sugar
• 1 tsp. vanilla
• 1 ½ - 2 Tblsp. Milk

Beat cream cheese, butter, and cinnamon until well blended. Gradually add powdered sugar. Mix well. Stir in vanilla. Gradually add milk until of spreading consistency. Makes approximately 2 cups.
Optional: omit cinnamon for plain cream cheese frosting

Winona’s Zucchini Cake

• 1 cup sugar
• 1 tsp. baking soda
• 1 cup brown sugar
• 3 tsp. cinnamon
• 3 eggs
• ¼ tsp. Baking powder
• 2 cups grated zucchini
• ½ cup nuts, chopped
• 3 cups flour
• 3 tsp vanilla
• 1 tsp salt
• 1 cup oil

Beat sugar, oil, eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to creamed mixture. Mix well. Stir in nuts. Bake at 350° for 30 minutes in a 9 x 13” pan for 30 minutes or until done.

Lemon Custard Pudding Cake

• 6 Tblsp. All purpose flour
• 6 Tblsp. Butter or margarine, melted
• 2 cups sugar, divided
• 4 eggs, separated
• 1 ½ cups milk
• Grated peel of 1 lemon
• 2 Tblsp. Fresh lemon juice
• Confectioner’s sugar

In a large mixing bowl, combine flour, butter, and 1 ½ cups sugar. Bear egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff slowly adding remaining ½ cup while beating. Fold into batter. Pour into a greased 2 qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350° for 55 -60 minutes or until lightly browned. Serve warm or chilled with confectioner’s sugar dusted on top.

Yield: 6-8 servings

Mississippi Mud Cake

• 2 cups sugar
• 1 ½ cup flour
• 1 cup shortening
• 1/3 cup cocoa
• 4 eggs
• 3 tsp. vanilla
• 1 cup nuts, chopped
• ½ tsp. salt

Blend together well. Pour into greased 9 x 13 pan (or jelly roll pan). Bake at 350° for 25 minutes. Take out of oven and cover with marshmallows. Put back in oven and just melt. Don’t let them brown or they get tough. Then cool- Then cover with syrup.
Syrup:

• 1 cup butter (2 cubes)
• ½ cup cocoa
• 4 cups powdered sugar
• ½ cup evaporated milk
• 1 tsp. vanilla
• 1 cup milk

Melt butter, then add other ingredients and cook until dissolved.

My Own Thing Cake

• 5 cups cut rhubarb
• 1 cup sugar
• 3 oz. raspberry jello mix
• 3 cups mini marshmallows
• White or yellow cake mix

Pour into greased 9 x 13” pan. Sprinkle sugar, raspberry jello, and miniature marshmallows over top. Take white or yellow cake mix. Mix batter as directed on box. Pour over top of rhubarb, jello and marshmallow layers. Bake at 350° for 55 minutes. Cool for 5-10 minutes- turn upside down onto a cookie sheet or flat platter.

Texas Cake (Brownies) - Fern Lancaster

• 2 cups flour
• 1 tsp. baking soda
• 2 cups sugar
• 2 eggs
• 1 cup butter
• 1 tsp. vanilla
• ¼ cup cocoa
• 1 cup water
• ½ cup buttermilk

Mix flour and sugar in large bowl. Bring to a boil butter, cocoa, and water. Pour over flour mixture, add buttermilk, soda, and eggs and vanilla. Pour mixture into greased cookie sheet. Bake at 400° for 20 minutes only. Frosting is optional.

Buttermilk Chocolate Cake

• 3 eggs
• 2 cups buttermilk
• 2 cup sugar
• 1 Tblsp. Baking powder
• 1 cup shortening
• 2 tsp. soda
• 3 cup flour
• 1 Tblsp. Cinnamon
• 1 tsp. vanilla
• ½ tsp cloves
• Pinch salt
• pinch all-spice
• 1 cup nuts, chopped
• 2 Tblsp. Cocoa

Sift dry ingredients together. Cream shortening & sugar in another bowl. Add eggs and beat. Add buttermilk and dry ingredients alternately. Pour into 9 x 13 greased baking pan for thick cake or jelly roll pan for thin cake. Bake at 350° for about 45 minutes for thick cake and 20 minutes for thin cake.

Dump Cake

• 1 can cherry pie filling
• 1 can crushed pineapple
• 1 box white cake mix
• ½ cup butter, melted
• Chopped nuts

Mix pie filling and crushed pineapple together. Pour into a 9 x 13 inch pan and sprinkle 1 white cake mix over top. Pout melted butter over all. Bake at 350° for 30 minutes. Sprinkle chopped nuts on top and bake for 30 minutes longer.

Great Grandma Snow’s Simple Simon Cake (like Pound Cake or Shortcake)

• 1 ½ cup flour
• 1 cup sugar
• 2 tsp. baking powder

Mix together and put in mixing bowl.
Put whites of two eggs or one whole egg in a one cup measuring cup. Add enough melted butter (1/4 cup) to make ½ full. Fill the cup up with milk (1/2 cup). Add to dry ingredients. Add 1 tsp. vailla or 1 tsp. lemon extract (or both). Beat for 5 minutes. It turns out best if beaten by hand not with a mixer. Pour into an 8 x 8 pan. Bake at 350° for 35 minutes.

3X recipe for 9 x 13 pan:

4 ½ cups flour, 3 cups sugar, 6 tsp. baking powder, 3 eggs or 6 egg whites, ¾ cup melted butter, 1 ½ cup milk, 3 tsp. vanilla, 3 tsp. lemon extract

Beat for 5 minutes. Bake at 350° for approximately 45-50 minutes.
Delicious with fresh strawberries served over each piece, like strawberry shortcake.

Breakfast Casserole

• 5 to 6 medium potatoes, peeled, boiled and sliced
• ½ cup bacon, cooked and crumbled
• 4 eggs, scrambled and crumbled
• ½ cup onions, chopped
• ¼ cup green peppers
• 1 can mushrooms
• 1 can creamed soup (mushroom or chicken or celery)
• 1 cup sour cream
• 1 cup cheese, diced or shredded
• Seasonings- (salt, pepper, dill, garlic, curry, etc)

Arrange potato slices in a 9 x 13 inch baking dish. Add bacon, eggs, onions, green peppers, and mushrooms. Mix together soup, sour cream, ½ cup cheese, and a little milk along with the seasonings. Pour over casserole. Bake at 350° for ½ hour or 15 minutes in microwave, or unti heated through. Sprinkle remaining ½ cup cheese over casserole and return to oven until melted. Garnish with parsley. Delicious hot or cold!

Serves 7-8 people.

Dutch Babies (or Puff Pancake)

• ½ cup butter (almost too much butter)
• 6 eggs
• 1 ½ cup milk
• 1 ½ cup flour
• Nutmeg and cinnamon (optional)

Heat oven to 400°. Place butter in 4 ½ to 5 quart casserole or a 9 x 13 inch dish and set in oven until melted and foamy. In the meantime, beat eggs with wire whisk, then add milk and flour. Beat well. When butter is melted, pour egg mixture in. Sprinkle with nutmeg and cinnamon if desired. Bake at 20 to 25 minutes or until puffed and well browned. Sprinkle with powdered sugar and serve with either maple or fruit syrup or cream cheese and jam.

Breakfast Puffs (like delicate, glorified doughnuts)

• 1/3 cup soft shortening
• ¼ tsp nutmeg
• ½ cup sugar
• ½ cup milk
• 1 egg
• 2/3 cup butter, melted
• 1 ½ cup sifted flour
• ½ cup more sugar
• 1 ½ tsp baking powder
• 1 tsp. cinnamon
• ½ tsp. salt

Heat oven to 350°. Mix shortening, ½ cup sugar, egg. Combine flour, baking powder, salt and nutmeg. Stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake at 20-25 min. until golden brown. Immediately roll in melted butter then in mixture of ½ cup sugar and cinnamon. Serve hot.

Makes 12 puffs.

Mom’s French Toast

• ½ cup milk
• 1-2 eggs
• 1 tsp. vanilla (optional)
• Slices of bread
• Cinnamon and nutmeg

Mix milk and eggs together. Add vanilla and pour into glass pie pan or onto a large plate. Dip a piece of bread into milk mixture. Cook in a medium hot fry pan that has been sprayed with non-stick spray. Sprinkle cinnamon and nutmeg and then turn to cook the other side.

Easy Orange Pull Aparts

• 2 cans buttermilk biscuits
• 1 cube melted butter
• ¾ cup sugar
• Juice of 1 orange ( ¼ cup orange juice)
• Orange zest

Preheat oven to 375°. Grease bundt pan. Split apart biscuits. Zigzag as you layer the sections in the bundt pan. Melt butter and sugar and orange juice until mostly dissolved. Pour sugar, butter, orange juice mixture over layers. Bake at 375° for 20 minutes. Dump upside down on plate immediately. Tear apart and eat.

French Toast

• 1 cup half and half cream
• 1 tsp. vanilla
• 4 eggs
• 1/8 tsp. nutmeg
• 3 Tblsp. Sugar
• 1 loaf Texas Toast or French bread

Beat half and half, eggs, sugar, vanilla and nutmeg until frothy. Slice French bread 1” thick. Dip bread in egg mixture, coating both sides. Place on a greased cookie sheet. Bake at 450° for 5 minutes or until golden brown. Serve sprinkled with powdered sugar. This is a favorite at the Greene Gate Village

Birchermeusli

• 3 or 4 kinds of fruit with different 8 oz. flavored yogurt
• Textures (pomegranates, pears, 1 cup uncooked rolled oats, apples, grapes, bananas, oranges, peaches)

Mix cut up fruit in large serving bowl. Fold in yogurt (if you are using plain yogurt add ¼ cup brown sugar or sugar to taste). Mix in oats and set dish aside so oats will soften. Serve chilled or at room temperature, any time of the day.

Yummy Breakfast Rolls

• Rhodes frozen rolls
• 3 oz. pkg. instant butterscotch pudding
• ½ cup brown sugar
• Sliced almonds
• ½ cup margarine

Spray bundt pan with non-stick spray. Place 16 -28 frozen rolls evenly around pan. Melt butter and sugar. Spoon over rolls alternately with ½ pkg. of dry pudding mix. Sprinkle with almonds. Cover and let stand overnight. Bake at 350° for 30 minutes. Invert onto plate.

Parmesan Pull-Aparts

• ¼ cup butter
• 1 tsp. Instant onion flakes
• 1 tsp. parsley flakes
• 1 Tblsp. Parmesan cheese, grated
• ¼ tsp. celery salt
• 1 pkg. refrigerator biscuits

Melt butter in 8” inch round pan. Add seasonings. Spread evenly over bottom of pan. Cut each biscuit in ½. Place over butter mixture. Sprinkle with Parmesan cheese. Bake at 400° for 8-10 minutes. Turn upside-down on platter to serve.

Fried Biscuits (Scones)

• 3 ½ tsp. active dry yeast
• 3 ½ -4 ½ cup flour
• 2-3 tsp. salt
• 2 cup warm milk
• 2 Tblsp. Sugar
• ¼ cup shortening
• Oil for deep frying

Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in shortening. Gradually add flour, sugar, and salt and mix until smooth. Cover with damp towel and let stand in warm draft-free place until doubled, about 2 hours.
On lightly floured board roll dough into rectangle ¼ “ thick. Heat oil to 375°. Cut
dough with biscuit cutter and drop a few at a time into oil. When biscuit is puffed and browned, turn to brown other side. Remove with slotted spoon, drain on paper towels and serve immediately.

Makes about 4 dozen.

String Cheese Sticks

• 2 ¼ cups Bisquick Mix
• 2/3 cup milk
• 1 pkg. (8 oz) string cheese
• 1 Tblsp. butter, melted
• ¼ tsp. garlic powder
• 1 can (8 oz) pizza sauce, heated

Heat oven to 450°. Stir Bisquick and milk until soft dough forms; beat 30 seconds. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times.
Roll dough ¼ inch thick. Cut into eight 6 x 2 inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; Seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

(Makes 8 sticks)

Deb’s Whole Wheat Bread

• 6 cups Hot water
• 2/3 cup oil
• 2/3 cup honey
• 2 Tblsp. Wheat gluten flour
• 2Tblsp. Dough Enhancer
• 2 Tblsp. Salt
• 2 Cup ground Whole Wheat Flour

Mix for 1 min. or so. Add 2-3 Tblsp. Yeast (Saf-Instant is best brand)
Add more flour and mix until dough no longer clings to sides of bowl. Knead in mixer for 10 minutes on #1 speed. Mold into loaves and let raise.
Bake at 350° for 35 minutes.

Makes 4-6 loaves depending on loaf pan size.

Cloud Biscuits

• 2 cup flour, sifted
• ½ cup shortening
• 1 Tblsp. Sugar
• 1 egg, beaten
• 4 tsp. Baking powder
• 2/3 cup milk
• 1 tsp. salt

Sift dry ingredients together. Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Combine the beaten egg and milk and add to flour mixture, stirring just enough to make a soft dough. Turn out on lightly floured board and knead 20 times. Pat to ¾ inch thickness and cut with floured cutter. Place on ungreased baking sheet and bake at 450° for 10-12 minutes.

Makes 12 biscuits.

Bride’s French Bread

• 2 ½ cup warm water
• 2 Tblsp. Yeast
• 2Tblsp. Sugar

Dissolve, add: 2 Tblsp. Oil, 1 Tblsp. Salt, 3 Cups flour
Use mixer; let set 10 minutes. Add 3 more cups flour. Stir in with spoon. Let rest 15 minutes, stirring every 5 minutes. Knead very little. Divide into two loaves. Put onto cookie sheets in French bread shape. Let rise 30 minutes. Bake at 375° for 35 minutes.

Makes two loaves.

Cindy’s Baking Powder Biscuits

• 2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil
• 2/3 cup milk

Pour oil and milk together, but don’t stir. Add remaining ingredients. Mix together. Drop by spoonfuls onto greased cookie sheet. Bake at 475° for 10-12 minutes.

Visiting Teaching Muffins (like Costco’s)

• 1 Box cake mix (lemon, choc, or white) Regular muffins
• 1 small box instant pudding (not sugar free)
• 3 eggs
• ½ cup oil
• 1 cup water

Mix together and bake at 375° for 30-45 min. ( less for regular muffins)

Variations:

• Almond or vanilla extract with white cake mix
• Chocolate chips with chocolate cake mix
• Poppy seeds with lemon cake

Makes 5-6 Texas size or 18- 19

Sweet Apricot Coffee Cake

• 2 cups Rice Krispy cereal, crushed
• ¾ cup plus
• 3 Tblsp. Sugar, divided
• 1/8 tsp. ginger
• ½ cup margarine, softened and divided
• 1 ½ cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 17 oz. can apricot halves, chopped
• ½ cup syrup reserved

Mix together cereal, 3 Tblsp. Sugar, ginger and ¼ cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8” x 8” baking pan, then spoon ¾ cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350° for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.

Banana Nut Bread (Excellent & Light color)

• 2 cups sifted flour
• 1 cup sugar
• ½ tsp. soda
• 2 eggs
• 1 ½ tsp. baking powder
• 1 ½ tsp. milk
• ½ tsp. salt
• 3 large mashed bananas (1 cup)
• ½ cup butter
• ¾ cup chopped nuts

Sift together flour, soda, baking powder and salt. Cream butter and sugar. Add eggs and beat until mixture is light and fluffy. Stir in bananas and milk. Fold in dry ingredients and nuts. Pour into a well greased 9 x 5 x 3 inch loaf pan or an 8 inch square cake pan. Bake at 350° for 50-60 minutes.

(Can make 24 muffins @ 350° for 20-25 minutes.)

Energy Bars

• 1/2 cup butter or margarine, melted
• 2 Tblsp. Honey
• ½ tsp. salt
• 2/3 cup nuts, chopped
• 2 eggs, beaten
• 2 cups granola cereal
• 1 tsp. vanilla

Preheat oven to 350°. Place all ingredients in large mixing bowl. Blend well. Pat into greased 8 inch square baking dish. Bake at 350° for 18-20 minutes or until lightly browned. Cool and cut into 16 bars.

Nutri-Grain Bar Clone

• 1 pkg. yellow cake mix
• 2 ½ cup quick oats
• ¾ cup butter
• 12 oz. Preserves or jam
• 1 Tblsp. Water

Preheat oven to 375°. Melt butter. Combine cake mix and oats with melted butter until mixture is crumbly. Measure about 3 cups of this mixture into a greased 9 x 13 pan. Press firmly into pan to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake at 375° for 20 minutes- top should be very light brown. Cool completely before cutting.

Cereal Yogurt Bars

• 2 cups Raisin Bran cereal
• ¾ cup flour
• ¼ cup firmly packed brown sugar
• ½ tsp. Cinnamon
• ½ cup butter
• 1 egg, slightly beaten
• 8 oz. strawberry low-fat yogurt
• 2 Tblsp. Flour

Mix cereal, ¾ cup flour, sugar, and cinnamon in small bowl. Cut in butter until mixture resembles coarse crumbs. Press ½ of the mixture firmly in the bottom of greased 8-inch square baking pan. Mix yogurt, egg, and 2 Tblsp. Flour in another small bowl. Spread over cereal mixture in pan; sprinkle with remaining cereal mixture. Bake at 350° for 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Granola Bars

• ½ cup packed brown sugar
• ½ cup honey
• ½ cup peanut butter
• ½ cup raisins or peanuts
• 3 ½ cups granola ( can use 2 cups oatmeal & 1 ½ cups Rice Krispies)

Butter 9” inch square pan. Set aside. In large saucepan combine brown sugar and honey- cook over medium heat until boiling. Remove from heat- Stir in peanut butter until melted and blended. Stir in granola mix and raisins until well coated. Press into pan. Cut in 3” x 1” in bars.

Makes 27 - 3” x 1” bars

Orange Julius

• 6 oz. orange juice
• 1 cup water
• 1 cup milk
• 1 tsp. vanilla extract
• ¼ cup sugar
• 12-13 ice cubes

Mix all ingredients EXCEPT the ice cubes in a blender. Then add the 12-13 ice cubes and blend again until frothy and ice cubes are crushed.

Lemon Velvet Shake

• 8 oz. carton lemon yogurt
• 16 oz. can frozen orange juice concentrate
• 2 ½ cups low-fat milk
• 1 tsp. vanilla extract

Combine in a blender and process until frothy. Keep any leftovers in the refrigerator and stir again before serving.

Sunset Cooler

• 6 cups crushed ice
• 6 cups orange juice
• ½ -3/4 cup Hershey’s strawberry syrup

In a pitcher, combine all ingredients. Mix well.

Makes 6 servings

Lemon Honey-Ade

• ½ cup honey
• ¼ cup lemon juice
• ½ tsp. Lite salt
• 7 ½ cups water

Combine ingredients in pitcher- (could use more lemon juice)

Christmas Wassail

• 1 gallon apple cider
• 1 quart orange juice
• 1 cup fresh lemon juice
• 1 quart pineapple juice
• 24 cloves
• 4 sticks cinnamon
• 1 cup brown sugar (some people think it was sweet, so maybe cut it in half, etc.)

Heat it to boiling and then put it in a crock pot. Store leftovers in the fridge- then shake and reheat.

Dry Ice Root Beer

• 8 cups sugar
• 1 bottle root beer extract
• 4 3/4 gallon water
• 1-2 lbs. crushed ice
• 5 lbs. Dry ice

Mix sugar and extract, add water and dissolve. Add crushed ice. Add dry ice about ½ hour before ready to serve. The dry ice is what gives it the fizz.

Makes 5 gallons of root beer