Check out all my recipes below!
Orange Marmalade Cake

(Wonderful for Easter or any special occasion) A little extra work, but well worth the effort!

1 c. butter, softened
3 1/4 c. flour
1 tbls. baking powder
1 tsp. salt
2 2/3 c. sugar
5 large eggs (I used egg beaters)
4 egg yolks
2/3 c. vegetable oil
2 tsp. vanilla
1 c. buttermilk

Preheat oven to 350. Grease and flour 3 9-inch round cake pans; then line them with either waxed paper or parchment paper. Grease and flour that also and shake out any excess flour.

Beat butter until light in color, about 4 minutes. The gradually add sugar and beat until light and fluffy, another 4 minutes. Add eggs and yolks, one at a time, beating well after each addition. Beat for 2 minutes.

Sift the dry ingredients together. Add alternately with the buttermilk. When all is added, add vanilla and beat gently for 2 more minutes.

Pour batter into prepared pans. Rap pans on counter to get out any air pockets. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Let cakes cool in the pans for 20 minutes.

Orange syrup:
In a small bowl, stir together 1 cup orange juice and 1/4 cup sugar. While the cakes are still in the pans, poke holes all over top of cake with toothpick. Spoon the syrup over each layer, letting the syrup be absorbed before adding more. Let layers cool completely in pans.

Heat 2 12-oz. jars orange marmalade in small pan, just until melted. Let cool for 5 minutes. Put one cake layer on plate and carefully remove waxed paper. Spread 1/3 of marmalade over layer. Repeat with other 2 layers. (Top layer will have marmalade on it?see picture).

Beat 1 cup heavy cream with 4 tablespoons sugar until stiff peaks form. Add 1 cup sour cream and beat until spreading consistency. Spread on sides and top edge of cake. Chill for at least 2 hours before serving. This frosting keeps well, and cake can be made a day ahead of time. DELICIOUS!

More dessert recipes on this page:

<< - - Orange Marmalade Cake

Fudge Truffle Cheesecake

Upside-Down Peach Cake

Gingerbread Butterscotch Dessert

Lemon Sponge Pie

Peanut Butter Pie

Pineapple Bar Cake

Shoo Fly Cake

Frosted Pumpkin Squares

Blueberry-Lemon Trifle

Strawberry Short Cake

Funky Fritos

Rocky Road Freeze

Yellow Angel Food Cake

Zucchini Fudge Cake

Pumpkin Ice Cream Pie

Caramel Pie

Fudge Truffle Cheesecake back to top
1 1/2 c. vanilla wafer crumbs
1/2 c. confectioners sugar
1/3 c. unsweetened cocoa
1/3 c. margarine, softened
2 c. chocolate chips
3 8-oz. pkgs. low fat cream cheese
1 can sweetened low fat condensed milk
4 eggs (I use eggbeaters)
2 tsps. vanilla

Preheat oven to 325. Mix together, vanilla wafer crumbs, confectioners sugar, cocoa and margarine. Press into 9-inch springform pan.

Melt chocolate chips. In large bowl, beat cream chesse until fluffly. Gradually beat in condensed milk until smooth. Add melted chocolate, eggs and vanilla. Beat until thoroughly blended. Pour onto crumb crust.

Bake at 325 for 55 minutes. Then turn off oven and let cake in oven another hour to finish baking. Remove from oven and cool completely in pan.

This is ultra chocolate! A small piece is all you can eat. So this cake serves 15-20. Can be served with a small dollop of whipped cream, if desired.

Upside-Down Peach Cake
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In a 9-inch square pan, melt 1/3 cup butter. Sprinkle 1/2 cup brown sugar over butter. Arrange well-drained peach halves, cut side up, on the butter- sugar (takes 9 halves). If you want, you can put pecan halves between peaches.

1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp salt
1/3 c. shortening
2/3 c. milk
1 tsp. vanilla
1 egg

Mix dry ingredients together. Add shortening, milk and vanilla and mix well; add egg and mix again. Pour over peaches in pan. Bake at 350 for 40-50 minutes or until cake tests done. Remove from oven; immediately turn pan upside down on serving plate. (Check ahead of time that you have one large enough or the juice will run over). Leave the pan over the cake a few minutes so the brown sugar can rundown over the cake

Gingerbread Butterscotch Dessert
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(Great for late summer and fall)

9" square (2-3 cups) gingerbread, broken in small pieces

Mix together:
4 pkgs. instant butterscotch pudding
1 16-oz. can pumpkin
3-4 cups milk
1 tsp. cinnamon

Mix in 3 cups milk–if it seems too thick, I add more milk–usually 1/2 cup or more.

12 oz. container cool whip

In large bowl, put a layer of half of broken gingerbread pieces, half of pumpkin-butterscotch mixture and half of cool whip. Repeat layers, ending with cool whip on top. This looks fabulous in a clear glass bowl so you can see the layers.
Lemon Sponge Pie
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1 1/2 c. sugar
5 tbls. butter
3 egg yolks
5 tbls. lemon juice
3 tsp. lemon rind
5 tbls. flour (scant 1/2 cup)
2 1/4 c. milk
3 egg white, stiffly beaten

Cream butter and sugar; add egg yolks, lemon juice and rind; mix thoroughly. Add flour and milk; fold in stiffly beaten egg whites. Pour into a 10-inch unbaked pie shell. Bake at 350 for 45 minutes or until pie tests done.
Peanut Butter Pie
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1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 tbls. vanilla
1 c. peanut butter
1/2 c. milk
1 (9 oz.) container cool whip
graham cracker crust

Mix first 5 ingredients together thoroughly; fold in cool whip. Pour into crumb crust and freeze until ready to serve.
Pineapple Bar Cake
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(This cake needs no frosting!)

2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. melted butter, plus 4 tbls. ( 1 1/2 sticks)
1 1/2 c. sugar
4 eggs
1 (9 oz.) can crushed pineapple, well drained
(I usually use a larger can than this)
1/2 c. chopped nuts

Sift dry ingredients together. Beat butter and sugar together; add eggs and beat well. Add to dry ingredients and beat again. Fold in pineapple and nuts. Pour into greased and floured 9 x 13 pan. Ban at 350 about 30-40 minutes or until cake tests done. Cool completely and dust with powdered sugar.
Shoo Fly Cake
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5 c. flour
2 1/2 c. sugar
2 1/2 sticks margarine
2 c. warm water
1 tsp. baking soda
1 c. molasses

Mix flour, sugar and margarine together to make crumbs. Reserve 3 cups. Mix together the water, baking soda and molasses. Add the wet ingredients to the remainder of crumbs. Pour into a 9 x 13 pan which has been greased and floured. Put reserved crumbs on top. Bake at 350 for 45 minutes.
Frosted Pumpkin Squares
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2 c. sugar
4 eggs
2 c. pumpkin
1 c. oil
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 c. coconut

Mix sugar, eggs, pumpkin and oil together. Sift together dry ingredients and add to pumpkin mixture, beating well; add coconut and beat again. Bake at 325 for 30-45 minutes in a greased and floured 9 x 13 pan. Frost with cream cheese frosting.

Frosting: Beat together and spread on cake. 1 (8 oz.) pkg. cream cheese, 1 stick butter or margarine, 2 tsp. vanilla and 3 1/2 c. sifted confectioners sugar.

(a picture to see!)

4 c. blueberries (fresh)
2 cans lemon pie filling
2 8-oz. containers lemon yogurt
1 angel food cake or pound cake, cut in cubes
8 oz. cool whip
Combine pie filling and yogurt. In clear glass bowl, layer 1/3 of cake pieces, 1/3 of lemon mixture and 1/3 of blueberries; repeat. Spread cool whip on top. Garnish with a few blueberries on top of the cool whip

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(This dessert is magical!)

1 c. miniature marshmallows
1-10 oz. pkgs. frozen, sliced strawberries, thawed
1-3oz. pkg. strawberry jello
1 1/2 c. sugar
1/2 c. shortening
3 eggs
1 c. milk
1 tsp. vanilla
2 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt

Generously grease bottom of 9 x 13 pan. Sprinkle marshmallows evenly to cover bottom of pan. Thoroughly combine thawed strawberries and jello; set aside. Beat sugar and shortening together; add eggs , milk and vanilla and mix well. Add dry ingredients and blend thoroughly. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 for 45-50 minutes. Serve warm or cool with whipped topping. (The magic of this cake is this: As the cake bakes, the strawberries sink to the bottom, the marshmallow rise to glaze the top, and the cake in the middle stays white!)

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(Great for kids and grandkids!)

10 1/2 oz. corn chips (Fritos)
1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
11 (1.55 oz.) Milk chocolate bars

Put corn chips in a greased 10 x 15 pan. In saucepan, bring sugar and corn syrup to boil over medium heat. Remove from heat and stir in peanut butter until smooth. Pour this over the chips and cover evenly. Put the candy bars in a single layer over the hot mixture and wait a few minutes until the heat melts them; then smooth the chocolate over to form a thin layer. Allow to cool and then break into pieces. Makes 3 dozen pieces. Mmmmm . . . Good!

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1 can sweetened condensed milk
1/2 c. chocolate syrup
2 c. heavy cream
1 c. miniature marshmallows
1/2 of 6 oz. pkg. chocolate chips (1/2 c.), chopped
1/2 c. salted peanuts, chopped

In small bowl, mix condensed milk and chocolate syrup; set aside. In large bowl, beat heavy cream until stiff peaks form. Fold chocolate mixture, marshmallows and remaining ingredients into whipped cream until blended. Cover; freeze 5 hours or until firm. To serve, remove mixture from freezer and let stand at room temperature 10 minutes for easier scooping. Makes 1.2 quarts or about 8 servings.

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10 eggs, separated
1/4 tsp. cream of tartar
1/2 c. cold water
1 1/2 c. sugar
1 1/2 c. flour
1/4 tsp. baking powder

Add cream of tartar to egg whites and beat until stiff. In separate bowl, beat eggs yolks til thick and lemon colored, about 5 minutes. Add cold water to beaten yolks and mix well. Add sugar, sifted flour and baking powder to mixture; beat. Fold whites into batter. Do not beat. Bake in ungreased tube pan at 350 for 1 hour. (This is delicious served with cut-up strawberries.)

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(Very rich and fudgy!)

4 large eggs
2 1/4 c. sugar
2 tsp. vanilla
3/4 c. butter, softened
3 c. flour
1/2 c. cocoa
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
3 c. coarsely shredded zucchini
1 c. chopped walnuts

Grease and flour 9 x 13 pan or 4 (9") round cake pans. Heat oven to 350. Beat eggs until fluffy. Gradually add sugar, beating until thick and lemon colored. Beat in vanilla and butter. Sift dry ingredients together. Sift half of flour mixture over egg mixture; mix well. Add buttermilk; stir in remaining dry ingredients. Fold in zucchini and nuts. Bake about 25-30 minutes for round pans or 45 minutes for 9 x 13 pan, or until cake tests done. Cool in pans 10 minutes. Frost with fudge or chocolate frosting.

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(Great for a summer treat or Thanksgiving!)

1/2 gal. vanilla ice cream
1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
9-inch graham cracker crust

Place ice cream in large bowl; cut up and allow to soften. In separate bowl, mix pumpkin, brown sugar, and spices using an electric mixer. Add to the softened ice cream and mix well. Spoon into graham cracker crust. Freeze until firm. Garnish with whipped cream, if desired. Serves 8.

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(Easy, easy easy!)

9-inch graham cracker crust
4 oz. cream cheese, softened
1/2 c. sweetened condensed milk
1-8 oz. container cool whip
1/2 c. caramel ice cream topping
1/4 c. chopped pecans, toasted
3/4 c. toasted coconut (optional)

Mix cream cheese and milk together; fold in cool whip. Spread 1/2 of mixture in pie crust. Drizzle half of caramel topping over that. Sprinkle 1/2 of pecans and coconut over caramel. Repeat layers. Chill or freeze.

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