DESSERTS
Gingerbread Cake
1 cup Crisco
1 cup sugar
1 cup molasses
3 eggs
½ tsp salt
1 ½ tsp baking soda
1 cup boiling water
3 cups flour
Cream Crisco, sugar and molasses, add eggs and beat until light, stir in flour and salt. Dissolve soda in water and add to batter. Stir all together. Put in 13×9 greased pan
Peggy Morgan
Uniontown
Baked Fruit Dumplings
1 can milk
1 1/3 cup Jiffy Bisquit Mix
1 small can fruit cocktail
¼ cup brown sugar
½ tsp cinnamon
1/8 tsp nutmeg
2 tblsp butter
Place in bowl – 1 1/3 cup bisquit mix stirring in with a fork 1/3 cup can milk and 3 tblsp fruit juice. Beat for 30 seconds, turn out on floured board. Roll into 8 inch square. Dot with 2 tblsp butter, sprinkle with mixture of : ¼ cup brown sugar, ½ tsp cinnamon, 1/8 tsp nutmeg. Spread with 1 can well drained fruit cocktail. Roll up like a jelly roll cut in 4 slices and place in 4 greased custard cups. Bake at 425 for 25 mins or until light brown. Turn out at once.
Barbara Cavalcante
Brownsville, PA
Lemon Citrus Bar
1 cup all purpose flour
1/3 cup sour cream
3 tblsp plus 1 ½ cup confectioners sugar
3 tblsp butter (room temperature)
3 eggs
3 egg whites
½ cup orange juice
½ cup lemon juice
1 tblsp grated lemon zest
¼ ctsp baking powder
Preheat oven to 325
Beat flour, sour cream, 3 tblsp sugar and butter until combine. Press dough into bottom of pan, prick with fork. Bake 20 minutes at low speed egg whites, juice, zest, baking powder and remaining sugar until combined. Pour over warm crust. Bake 40 minutes or until set. Cool on rack
Dorothy Rocheck
Uniontown, PA
Homemade Oatmeal Cream Pies
Cookies
¾ cup flour
½ teas baking soda
¼ teas baking powder
½ teas salt
½ cup softened butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 teas vanilla
1 cup quick cooking oats
In bowl combine flour, baking soda, baking powder and salt, set aside. In large bowl combine butter and peanut butter, beat until combined. Beat in sugars until fluffy. Beat in egg and vanilla. Stir in flour mixture and oats until combined. Drop by teaspoon on greased cookie sheet 2 inchs apart. Bake at 350 for 8-10 minutes or until light brown and centers are set. Cool 1 minute, transfer to cooling rack.
Filling
2 tblsp hot water
¼ teas salt
17 oz jar marshmallow cream
½ cup shortening
1/3 cup powder sugar
In medium bowl combine hot water and salt, stir until dissolved, add marshmallow cram, shortening and powder sugar. Beat until fluffy. Spread filling on one cookie top with another to make sandwich.
Mary Coppolino
New Salem , Pa
Banana Pineapple Coconut Snack Cake
Cake:
2 cups flour
1 ¼ teas baking soda
1 ¼ teas baking powder
½ cup coconut
½ cup pecans chopped
2/3 cup mashed banana
1 cup crushed pineapple undrained
2 eggs
¼ cup oil
½ cup sugar
1/3 cup brown sugar
Pinch of salt
1 lime
Frosting
4 oz cream cheese
4 tblsp butter
2 cup powder sugar
Zest of 1 lime and juice
Cake: In bowl combine flour, line zest, bakig soda, baking power, coconut, pecans and pinch of salt. In medium bowl wisk together banana, pineapple, eggs, white sugar, brown sugar, oil and juice from lime (1 tsp). Combine wet and dry ingredients just until combined (do not overmix). Pour in greased 9×9 pan and bake at 350 until test done.
Fosting: In mixing bowl on medium low cream together cream cheese and butter, lime zest and juice from lime (1 tsp), add powder sugar, adding lime juice a little at a time to incorporate. Beat until fluffy. Frost cake.
Jo Ann Coppolino
New Salem, PA
Apple Chocolate Chip Cheesecake Bars
1 ½ cup rolled oats
¾ cup flour
½ cup firmly packed brown sugar
¾ cup plus 2 tblsp sugar, divided
¾ cup butter flavor Crisco stick or all veg shortening
2 (8 oz) cream cheese, softened
2 large eggs
1 tsp vanilla
1 cup chopped Granny Smith apples
¾ cup chocolate chips
1 tsp almond extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground allspice
Combine oats, flour, brown sugar and ¼ cup sugar in large bowl, mix well. Cut in shorteneing until crumbs form. Reserve 1 cup mixture. Spray 13×9 pan with Crisco spray, press remaining mixture onto bottom of prepared pan. Bake 350 12-15 minutes or until mixture is set. Do Not Brown. Place on cooling rack. Combine cream cheese, eggs, ½ cup sugar and vanilla. Beat at medium speed until well blended, spread evenly over crust. Combine apples, chips in medium bowl, Add almond extract, stir. Add remaining 2 tblsp sugar, cinnamon, nutmeg and allspice. Mix well. Top cream cheese mixture evenly with apple mixture, sprinkle reserved oat mixture over top. Bake 350 20-25 minutes or until top is brown. Place on cooling rack, cool completely. Cut in bars. Makes 18 bars.
Kitchen Hint- Forgot to take cream cheese out to soften, simply remove from wrapper and place in a medium microwave safe bowl, for 15 to 20 seconds or until slightly softened.
Barbara Cavalcante
Brownsville, PA
Dump Salad
1 can crushed pineapple
1 box jello
1 cottage cheese
1 cool whip
Drain pineapple for half an hour, put in a bowl and jello right out of the box, mix well. Add cottage cheese, mix together. Add cool whip and let set for at least an hour. Can spread cool whip on top also if you desire.
Gilda Holbert
Uniontown, PA
Upside Down Apple Pie
Pie crust for 9 inch double crust pie
2 tblsp apple juice
1 cup pecan halves
6 to 8 cups pared and thin sliced apples
2 tblsp lemon juice
2 tablsp flour
1 tsp cinnamon
½ cup raisons
¼ cup soft butter
2/3 cup brown sugar
½ cup sugar
1 tsp nutmeg
Soak raisins in apple juice. Spread soft butter on bottom and sides of a 9 inch glass pie plate. Press pecan halves in any pattern , round side down into butter. Pat brown sugar over pecans and butter. Carefully cover with bottom pie crust. Mix apples, flour, sugar, lemon juice and spices in a large bowl. Add raisin mixture, fill pie crust and top with second crust, crimp edges together and cut slits in top. Bake at 450 for 10 min, then reduce heat to 350 and continue baking for 45 min. Cool on rack for 5 min. Gently loosen edges of pie with knife. Place large serving plate carefully on top and invert gently.
Louisa Clawson
Connellsville, PA
Chocolate Avacado Pudding
2 large avocadoes, pitted and peeled
½ cup unsweetened cocoa
6 tblsp honey
¼ cup skim milk
1 tsp vanilla extract
1 tsp instant coffee or expresso powder
In food processor blend avacodo, cocoa, honey, milk, vanilla and coffee until completely smooth. Chill covered in fridge 30 min or overnight
Garnish, if desired, with toasted coconut flakes or flaky sea salt
Barbara Schreckengost
Uniontown, PA
Glazed Chocolate Angel Food Cake
1 ½ cups egg whites (about 10 large eggs)
1 cup cake flour
2 cups sugar, divided
½ cup baking cocoa
1 tsp cream of tartar
1 tsp vanilla extract
¼ tsp salt
Glaze:
½ cup semisweet chocolate chips – 3 tblsp half n half cream
Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Preheat oven to 350, sift flour, 1 cup sugar and the baking cocoa together twice. Add cream of tartar, vanilla and salt to egg whites, beat on medium spped until soft peaks form. Add remaining sugar, 2 tblsp at a time beating on high after each addition until sugar is dissolved. Continue beating until stiff glassy peaks form. Gradually fold in flour mixture, about ½ cup at a time. Gently transfer to an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan, cool completely in pan about 1 hour. Run a knife around sides and center tube of pan, remove cake to a plate. For glaze, in a microwave, melt chocolate chips with cream, stir until smooth. Drizzle over cake. Prep time 20 minutes, Bake 40 minutes and cooling. Serves 12
Denise Henning
Markleysburg, PA
Upside Down Apple Cake
¼ cup butter, softened
1/3 cup sugar
1 egg
¾ tsp vanilla extract
¾ cup all purpose flour
¾ tsp baking powder
1/4 tsp salt
¼ cup sour cream
2/3 cup chopped peeled tart apple
Butterscotch Apple Topping:
2 tblsp butter
2 tblsp butterscotch chips
2 tblsp brown sugar
3/4 cup thinly sliced peeled tart apple
In small bowl, ream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt, add to the creamed mixture alternately with sour cram beating well after each addition. Fold in chopped apple, set aside. In a 7 inch oven proof skillet, melt butter and chips with brown sugar over medium heat. Stir in sliced apple, spread batter over apple mixture. Bake at 375 for 20-25 minutes or until a tooth pick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Joan Henning
Markleysburg, PA
MINI LADY LOCKS – Makes about 12 dozen
Ingredients:
*This recipe uses 2 boxes of frozen Pepperidge Farm Puff Pastry and makes 144 mini lady locks (12 Dozen).
**Filling recipe makes enough for 144 mini lady locks (12Dozen).
Shells:
2 packages of Pepperidge Farms frozen puff pastry sheets, thawed and
kept chilled. There are 2 sheets in each box.
Thaw puff pastry 2 hours in refrigerator before baking.
Makes about 12 dozen shells.
Filling:
Need a pastry bag with a skinny tip
2 lb. powdered sugar
1 cup Crisco
1 cup butter (2 sticks)
1 tsp vanilla
3/4 cup milk
1 7oz. jar marshmallow cream
Instructions: Shells:
Thaw frozen puff pastry 2 hours in refrigerator before baking.
1. Preheat oven to 350 degrees.
2. Remove 1 sheet of pastry. Cut into thirds. Use 1/3 of sheet and
put rest of sheet back in refrigerator.
3. Cut this 1/3 sheet into half. Put rest back into refrigerator.
4. Roll out dough on floured surface 15″ x 6″.
5. Cut into strips using a pizza cutter. About 6 per half sheet. So about 12 per 1/3 of whole sheet.
6. Wrap dough strips around aluminum foil covered round wooden clothespins or use stainless steel rods – make as large or small as you like
7. Put rolled up strips on to ungreased baking sheet. Bake at 350 degrees for 15 minutes.
8. Roll out next sheet of dough and cut into strips. Wrap strips around foil covered clothespins or stainless steel rods for next batch.
9. Let the baked shells cool for 1-2 minutes on clothespins or rod and then
slide them off onto plate.
Filling:
Make sure to look inside every baked shell to see if there are any pieces of aluminum foil in them. Then pipe the filling in them.
Beat powdered sugar, shortening, butter, vanilla, and 3/4 cup of milk on high for 10 minutes. Add marshmallow cream and beat until combined.
Fill pastry bag that has a skinny tip about half way full. Pipe filling into shells. Dust cookies with powdered sugar and store in air tight container. These cookies freeze wonderfully.
I do the shells one day and put them in a plastic bag in the
refrigerator. Next day I make the filling and fill them.
Ilona Fecek
Uniontown, PA
Caramel Apple Grapes
Ingredients:
-50 green, seedless grapes; washed and thoroughly dried
-1 cup caramel bits OR 1 cup Kraft caramels
-2 tablespoons heavy cream
-1 cup salted peanuts, finely crushed
-50 round toothpicks
Instructions:
-Insert a toothpick into each well-dried green grape
-In a double boiler, heat caramel bits or caramels with the heavy cream. Stir until melted over medium-low heat. Reduce heat to lowest setting to keep mixture warm.
-Dip each grape into caramel sauce, then into the crushed nuts.
Place on waxed-paper lined plate to set.
– Repeat until all grapes are coated.
-Enjoy!
NOTES: Crushed toffee bits, graham cracker crumbs, cookie crumbs, or chopped shredded coconut may be substituted for the peanuts.
Rose Gabeletto
Nemacolin, PA
Apples In a Dressing Gown
Ingredients:
4-5 Large Firm Apples
Juice of 1 lemon
Batter:
3 Whole Eggs
4 Tbsp. Sugar
Zest of 1 Lemon
3 Tbsp. Oil
1 1/8 Cup Tepid Milk
1 3/4 Cup All Purpose Flour
2 Tbsp Rum
Pinch of Salt
3/4 Cup Flour for Coating
2 Tbsp Powdered Sugar for Dusting
1 Tsp Cinnamon
1 1/3 Cup Oil for Frying (depending on your pan)
Instructions:
Choose firm, slightly tart apples. Wash them. Cut off their top and bottom parts to make them stand flat on a chopping board. Core them by pressing an apple corer in while the apple is lying flat. Peel and cut the apples into 1/4 inch thick slices. Sprinkle them with lemon juice so they don’t turn dark.
For the batter, first separate the eggs. Whisk together the egg yolks and sugar until they turn light and creamy. Add milk, oil, lemon zest and rum. Gradually whisk in the flour (with a pinch of salt) making sure you break up all the lumps. Beat the egg whites to firm peaks and fold them into the batter. Be gentle with this step: after all, you’re making a gown for the apples!
Dry the apple slices from lemon juice by placing them on a paper towel. In batches of four, coat them with thin layers of flour. Then heat up the pan of oil. (Pour enough oil in the pan to allow the apple slices to float).
Have your batter next to the pan when the oil is ready for frying. Dip each apple slice in the batter. Hold it by keeping one of your fingers in the hole to prevent it from closing. Spread some batter on the other side of the apple slice too.
Fry the apples for about 1-2 minutes on each side, until they get a light golden color. Dry them from excess oil on a paper towel.
Dust the apple slices with a mix of powdered sugar and cinnamon.
Teddi Stevenson
Rostraver Twp, Pa