Category: Desserts

Streusel

1 cup light brown sugar
1 cup apple, chopped
1 cup almonds, pecans or walnuts-slided
¼ cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons butter, melted
Mix and set aside

Cake

2 cup all-purpose flor
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter
½ cup granulated sugar
3 eggs
½ teaspoon vanilla
1/3 cup orange juice

Beat butter and sugar until light and fluffy.  Add eggs, one at a time.  Beat well after each, add vanilla.  Sift flour, baking powder, and baking soda.  Add to creamed mixture.  Mix in orange juice.  Spoon ½ the batter into tube pan.  Sprinkle with ½ of the streusel.  Spoon remaining batter and spread a layer of streusel over the top, reserve some for the final topping.  Using a knife, swirl batter to create a marble pattern.  Pre-heat oven to 350 degrees.  Bake for 15 minutes.  Remove cake from oven and sprinkle remaining streusel on top.  Return to oven and bake until a toothpick inserted comes out clean, about 30-35 minutes.  Transfer to wire rack to cool completely.

Glaze

½ cup confectioner’s sugar
2 ½ teaspoons orange juice.

Combine sugar and orange juice.  Drizzle over cooled cake

Note: Yummy

1 (8 ounce) cream cheese, softened
3/4 cup sugar
1 (10 ounce) frozen strawberries
1 (8 ounce) can crushed pineapple, drained
1 cup chopped nuts
2 large bananas (or 3 small), sliced
1 (12 ounce) carton Cool Whip

In a large mixing bowl, cream shugar and cream cheese. In a separate bowl, mix together strawberries and strawberry liquid, pineapple, nuts and bananas. Fold into cream cheese mixture. Add Cool. Whip. Fold until well blended. Pour into 9″x13″ dish. (I use aluminum cupcake papers for individual; servings). Freeze. Defrost slightly before serving as a salad or dessert.

Cake
2 cup sugar
2 cup flour
2 sticks oleo
4 tablespoons cocoa
1 cup water
½ cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon cinnamon (optional)

Mix sugar and flour in large bowl.  In large saucepan bring oleo, cocoa and water to a boil.  Pour over sugar and flour and mix well.  Add all other ingredients, mixing well.  Pour into a greased 11” x 16” cookie pan.  Bake at 400 degrees for 20 minutes.  Make icing 5 minutes before cake is done.

Icing
1 stick oleo 
4 tablespoons cocoa
6 tablespoons milk 
1 pound powdered sugar
1 teaspoon sugar 
1 teaspoon vanilla
1 cup nuts, chopped 
½ cup coconut (optional)

Mix oleo, cocoa and milk in saucepan and bring to a boil.  Remove from heat and add powdered sugar, vanilla, nuts, and coconut.  Beat will with spoon.  Put on cake while cake is warm.  Cut into squares.

1 quart shelled pecans
1 can coconut
1 package raising
½ pound candied cherries
1 large package marshmellows
1 cup warm milk
1 one pound box crushed graham crackers

Mix crackers, pecans, coconut, raisins and cherries.  Let marshmallows melt in milk; mix thoroughly with above ingredients.  Pour into cracker box (line box with wax paper).  Pack tight and tie cord around box.  Put in refrigerator for 2 days. 

Cake
2 cups sugar
2 eggs
½ cup chopped nuts
2 cups flour
2 teaspoons soda
1 (20 ounce) can pineapple, crushed

Mix ingredients together with a big spoon.  Batter will be lumpy.  Pour into 9” x 13” greased and floured pan.  Bake at 350 degrees for 45 minutes or until tested done.  While cake is cooling, make frosting.  Frost when cake is cooled.

Icing
8 ounce cream cheese, softened
1 teaspoon vanilla
1 stick butter, softened
1 box powdered sugar

Cream ingredients together until smooth.  Frost cake when cooled.

1 butter recipe golden cake mix
1 (8 ounce) sour cream
4 eggs
¾ cup oil
1 cup brown sugar
2 tablespoons cinnamon

Mix and pour half the mixture into 9” x 13” greased and floured pan.  Mix brown sugar and cinnamon and sprinkle over cake mixture.  Top with remaining cake mixture.  Bake 45 minutes at 325 degrees.  Glaze 2 cups powdered sugar and 4 tablespoons hot water.  Pour over warm cake.

Note:  If you like sweet rolls for breakfast, this would be your answer, since it is the same as honey buns that you buy.

3 eggs, well beaten
¾ cup oil
2 cups sugar
2 cups zucchini squash, grated
2 cups flour
½ teaspoon baking powder
1 teaspoon salt
2 teaspoon baking soda
3 teaspoon cinnamon
1 cup walnuts, chopped 
3 teaspoon vanilla

Beat eggs, oil, and sugar.  Add grated zucchini squash.  Sift together dry ingredients.  Beat wet and dry ingredients together.  Add nuts and vanilla.  Bake for 1 hour at 350 degrees in a tube pan.  Healthy.

Variation:  Use 1 ½ cups sugar instead of 2 cups and add ½ cup wheat germ in place of 1/3 to ½ cup flour.

Note:  This is my grandma’s recipe.  I use to ask my grandmas for their recipes and they would say “it’s some of this and a handful of that, a pinch of this and a smidgen of that.:  I would help in the kitchen and try to write down the recipes, but as time and people pass we have some recipes and others we can only reminisce about.

2 cups date, pitted
½ pound candied pineapple
½ pound candied cherries, whole
1 1/3 pound coconut
1 pound chopped nuts (4 cups)
¾ cups flour
1 package yellow cake mix (dry)
½ cup applesauce
4 eggs, unbeaten
1 teaspoon salt
1 teaspoon orange extract

Combine first five ingredients:  dates, pineapple, cherries, coconut and nuts.  Set aside.  Mix all other ingredients together.  Stir in fruit and nut mixture.  Pour into greased loaf or tube pan.  Bake at 275 degrees for 2 hours and 45 minutes.

Note:  This is my mom’s recipe.  I do not care for traditional fruit cakes with citron and all of that, but I love this fruit cake.

1 box (2) layer cake mix (white and yellow)
1 ½ cup milk
½ cup sugar
2 cup Angel flaked coconut
3 ½ cup Cool Whip

Make cake in a 9” x 13” pan.  Let cool 15 minutes.  With a fork make holes all over the top.  In a sauce pan bring to a boil milk, sugar, and ½ cup coconut.  Simmer 1 minute and then spoon over cake.  Fold ½ cup coconut into Cool Whip and spread over cake.  Sprinkle coconut on top and chill over nut.

Note:  This is only for coconut lovers.  It is moist and delicate.

¼ cup sugar
½ cup shortening
2 teaspoons vanilla
2 eggs
2 ½ cups flour 
2 ½ teaspoons baking powder
½ teaspoon soda
1/8 teaspoon salt
½ cup buttermilk
1 ½ cup banana, mashed

Cream sugar and shortening, add vanilla and eggs.  Mix together flour, baking powder, soda, salt and add to creamed mixture.  Blend on medium speed with electric mixer.  Slowly add buttermilk and mix.  Stir in bananas by hand.  Spray or oil two round cake pans.  Bake at 350 degrees.  Mom didn’t say how long, but probably check cake at 25 minutes.  Frost with boiled frosting and slice bananas between the layers and on top.  

Boiled Frosting

2 cups sugar
¾ cup water
1 tablespoon light corn syrup
Dash salt
2 egg whites 1 teaspoon

Cook first 4 ingredients over low heat, stirring til sugar has dissolved.  Cover pan and cook 2-3 minutes to dissovlve sugar crystals on the sides of pan.  Uncover, cook to soft boil stage, 240 degrees.  Gradually add hot syrup to egg whites, beating constantly with electric mixer, add vanilla, beat until spreading consistency, about 6 minutes.  If too thin, let stand 3 minutes to set up slightly; stir once or twice.  Frosts two 8” or 9” layers.  This is very fluffy and not as sweet as butter cream frosting.

Note:  Mom made this cake often.  I got the recipe from her in the 70’s, went home, and made it.  It didn’t rise one bit so I called her and after checking, she had left out the baking powder so we had a good laugh.