Pineapple Upside-Down Cake

 

Cake:
2 eggs, separated
2 cups sifted flour
2 ½ tsp. baking powder
½ tsp ginger
¼ tsp salt
½ cup butter
1 cup sugar
½ tsp grated lemon rind
½ tsp. vanilla
½ cup milk
Chopped walnuts

Beat egg whites. Sift dry ingredients. Cream butter and sugar; beat in egg yolks, lemon rind, and vanilla. Blend in dry ingredients alternating with milk. Fold in egg whites and walnuts.

Topping:
4 TBL butter
¾ cup packed brown sugar
1/8 tsp salt
1 can pineapple spears (1 lb 4 oz)
12 cherries, cut in half

Melt butter, brown sugar, and salt. Cook until bubbly. Remove from heat. Pour into pan and arrange fruit on top of sugar mixture. Pour in cake batter and bake in 350° oven for 1 hour or until done.

 

 

Grandma Blanche's Apricot Jam

 

3 ¼ cups cut up apricots
1 cup crushed pineapple (drained)
1 orange
½ lemon
7 cups of sugar

Cut ends off peel & cut up orange and lemon

Total = 6 cups fruit

German Chocolate Cake

1 bar sweet German chocolate (4 oz.)
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 stiffly beaten egg whites
2 ½ cups flour
½ tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla

Preheat oven to 350°.
Melt chocolate in boiling water. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each addition. Add melted and cooled chocolate and vanilla. Mix well.

Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture. Beat until smooth. Fold in egg  whites. The extra egg whites from frosting may be added if desired. Chopped walnuts are good too.

Bake at 350° F for about 30 minutes.

Feathery Fudge Cake

1 cup margarine (2 squares), softened
1 3/4 cup sugar
3 eggs
1 tsp vanilla
2 1/2 one-ounce squares of baking chocolate, melted and cooled OR 1/2 cup cocoa

2 1/2 cups sifted flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cup ice-cold water 

Preheat hoven to 350 degrees F. Grease and flour a 9x13 cake pan. 

Combine margarine, sugar, eggs and vanilla. Cream together for 5 minutes. Add chocolate/cocoa. 

Combine flour, soda, and salt together, then slowly add to creamed ingredients, alternating with ice water. 

Pour cake batter into pan. Bake at 350 for 35 minutes. 

Pumpkin Cheesecake Pie

Prep time: 45 minutes
Cook time: 1 hour
Yield: 12 servings

Ingredients:
1 single pie crust
1 (8-ounce) package of cream cheese, softened
1/4 C sugar
1/2 tsp vanilla
1 slightly beaten egg

1 1/4 C canned pumpkin
1 C evaporated milk
2 beaten eggs
1/4 C sugar
1/4 C packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg

4 TB all-purpose flour
4 TB brown sugar
2 TB cold butter
1 C chopped pecans

Place uncooked pie crust in a deep dish pie plate. Trim and crimp edges as desired. Set aside.

In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and beaten egg and beat until smooth. Refrigerate for 30 minutes. Spread the mixture into the bottom of the pie crust.

Preheat the oven to 350.

In another mixing bowl, combine the pumpkin, evaporated milk, 2 eggs, sugar, brown sugar, cinnamon, salt, and nutmeg. Beat until smooth. Very carefully pour the pumpkin mixture over the cream cheese layer.

Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil, then bake an additional 25 minutes.

In a small bowl, combine flour and brown sugar. Cut in the butter until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return to the oven and bake another 10-15 minutes or until a knife inserted into the center of the pie comes out clean.

Coole the pie for 1 to 2 hours, then transfer to the refrigerator to cool completely.

Chocolate Peanut Butter Pie (No bake)

Jocelyn's favorite dessert!

Prep time: 20 minutes
Cook time: 1 minute
Yield: One 10-inch round pie


1 Oreo crust (can purchase or make by mashing a whole package of Oreos and combining with 8 TB of melted butter pressed into a pie plate and freeze until set)

8 TB softened butter
1 1/2 C creamy peanut butter and 2 TB creamy PB, divided
1 C powdered sugar
1 C chocolate chips
1/2 C heavy whipping cream

Add 8 TB of softened butter, 1 1/2 cups of creamy peanut butter, and 1 cup of powdered sugar to a large mixing bowl. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place in freezer.

Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.

2 ingredient white chocolate buttercream frosting

1 lb (2 cups) butter
2 cups of white chocolate chips

1. In a medium saucepan combine butter and white chocolate chips.
2. Melt together over low heat, stirring. The butter and white chocolate will separate.
3. When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.
4. When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.
5. Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
6. Pipe or frost cupcakes or cake.

Notes If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.