Cakes
Moist Chocolate Cake
Rosalie Duerksen
Canton, KS
Makes 9 servings
Prep Time: 15 minutes
Baking Time: 30 minutes
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup unsweetened cocoa powder
1 cup hot water, or brewed coffee
1 egg
¼ cup butter, melted
½ tsp. vanilla
confectioners sugar
1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cocoa powder, and hot water or coffee.
2. Add egg and butter. Mix well.
3. Pour into a greased 8”-square baking pan.
4. Bake at 350° for 30 minutes, or until toothpick inserted in center comes out clean.
5. Cool. Dust with confectioners sugar. Cut and serve.
Tip: This cake is just the right size for a small family, and very easy to make.
One Step Chocolate Cake
Brenda J. Marshall
ON, Canada
Makes 8 servings
Prep Time: 15 minutes
Baking Time: 40-45 minutes
1 cup sugar
1 egg
½ cup unsweetened cocoa powder
1 stick (½ cup) butter, softened
1 tsp. vanilla
1½ cups flour
1½ tsp. baking powder
1 tsp. baking soda
pinch of salt
½ cup hot brewed coffee
Frosting:
4 ozs. chopped semi-sweet chocolate
½ cup whipping cream
raspberries
1. Place sugar, egg, cocoa powder, butter, vanilla, flour, baking powder, baking soda, salt, and coffee in food processor or large electric mixer bowl. Process in food processor (or mixing bowl with mixer) until smooth.
2. Spoon batter into a buttered 8” springform pan with a round of parchment paper covering the bottom.
3. Bake at 350° for 40-45 minutes. Cool on rack. Remove cake from pan and place on serving plate.
4. To make frosting, combine chocolate and whipping cream in microwave-safe bowl. Cover and microwave for 1 minute on high. Stir to melt. Pour into center of cake and allow to run down the sides.
5. When cake is cooled, and just before serving, top with raspberries.
Chocolate Sheet Cake
Robin Schrock
Millersburg, OH
Makes 18 servings
Prep Time: 30 minutes
Baking Time: 20 minutes
Cooking Time: 1½ hours
Cake:
2 sticks (1 cup) butter
5 Tbsp. unsweetened cocoa powder
1 cup water
2 eggs, beaten
1 Tbsp vinegar
1 tsp. baking soda
1 tsp. baking powder
½ cup sour milk, or buttermilk
1 Tbsp. vanilla extract
2 cups sugar
2 cups flour
½ tsp. salt
Frosting:
1 stick (½ cup) butter
5 Tbsp. unsweetened cocoa powder
½ cup milk
1 tsp. vanilla extract
confectioners sugar
1. To make cake, combine butter, cocoa powder, and water in a small saucepan. Bring to a rolling boil, stirring occasionally. Remove from heat and cool.
2. When cooled, pour slowly into mixing bowl. Add eggs, vinegar, baking soda, baking powder, sour milk, and vanilla. Mix well.
3. In a separate bowl, mix together sugar, flour, and salt. Add to liquid mixture and blend thoroughly.
4. Pour into a 13 x 16 x 1½ cake pan. Bake at 350° for 20 minutes.
5. Allow cake to cool to room temperature.
6. When ready to ice, make frosting by combining butter, cocoa powder, and milk in the saucepan. Bring to a rolling boil.
7. When slightly cool, add vanilla. Gradually add confectioners sugar, ½ cup at a time, beating to make a spreadable consistency.
8. Ice cooled cake with frosting.
Chocolate Raspberry Cheesecake
LaRee Eby, Portland, OR
Makes 15 servings
Prep Time: 35 minutes
Baking Time: 50 minutes
Crust:
2 cups crushed Oreo cookies
¼ cup butter, melted
Filling:
2 8-oz. pkgs. light cream cheese, at room temperature
1 cup sugar
2 eggs
1 tsp. vanilla
1½ Tbsp. lemon juice
2 cups sour cream
½ cup powdered baking cocoa
3 cups fresh raspberries
Glaze:
2 cups raspberry, or blackberry, jelly
2 Tbsp. lemon juice
3 Tbsp. cornstarch
2 Tbsp. cold water
1. Mix crushed Oreos and butter together in a mixing bowl. Press into a lightly greased 9 x 13 baking pan.
2. Beat cream cheese with sugar in a mixing bowl until smooth.
3. Add eggs, vanilla, and lemon juice. Mix until well blended.
4. Add sour cream and cocoa powder. Beat 1 minute.
5. Spoon cream cheese mixture over the crumb layer, being careful not to disturb the crumbs.
6. Bake at 275° for 50 minutes on the middle shelf of the oven. Allow to cool slowly in the oven with the door ajar for up to an hour.
7. Place raspberries on top of cooled cheesecake.
8. While the cake is cooling, melt jelly in a small saucepan. Add lemon juice and bring to a boil, stirring constantly.
9. In a small bowl, dissolve cornstarch in cold water. Stir mixture into jelly mixture and cook until thickened. Remove from heat.
10. Pour glaze over raspberries. Refrigerate the cake for 4-8 hours, or overnight.
Chocolate Chip Zucchini Cake
Vonda Ebersole
Mt. Pleasant Mills, PA
Bernice Esau
North Newton, KS
Makes 12 servings
Prep Time: 20 minutes
Baking Time: 45 minutes
1 stick (½ cup) butter, softened
½ cup oil
1¾ cups sugar
2 eggs
½ cup buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2½ cups flour
4 tbsp. unsweetened cocoa powder
2 cups grated zucchini, peeled or unpeeled
1 cup chocolate chips
1. In a large mixing bowl, cream butter, oil, and sugar together.
2. Beat in eggs.
3. Add milk, vanilla, and salt.
4. In a separate bowl, sift together baking soda, flour, and cocoa powder. Stir into creamed mixture.
5. Gently stir in zucchini.
6. Grease a 9 x 13 baking pan. Sprinkle flour lightly over its bottom and sides. Pour in batter. Sprinkle with chocolate chips.
7. Bake at 325° for 45 minutes.
Black Bottom Cake or Cupcakes
Joleen Albrecht
Gladstone, MI
Makes 15 servings of cake, or about 18 cupcakes
Prep Time: 20 minutes
Baking Time: 20-25 minutes
8 ozs. cream cheese, at room temperature
1 egg
1⅓ cups sugar, divided
⅜ tsp. salt, divided
12 ozs. semi-sweet chocolate chips
¼ cup unsweetened cocoa powder
1 cup sugar
¼ tsp. salt
½ tsp. baking soda
1 cup cold water
⅓ cup vegetable oil
1 Tbsp. vinegar
1 Tbsp. vanilla
1. Mix cream cheese, egg, ⅓ cup sugar, and ⅛ tsp. salt together with an electric mixer.
2. Stir in the chocolate chips by hand. Set aside.
3. Combine and mix the remaining ingredients in a separate bowl.
4. Pour cake batter into a greased 9 x 13 baking pan.
5. Spoon cream cheese mixture on top. Swirl with a fork.
6. Bake at 350° for 25 minutes, or until a toothpick inserted in the center comes out clean.
To make cupcakes, line cupcake pans with cupcake papers.
Spoon batter into the cups, making each about half-full. Put about 1 tablespoon cream cheese mixture on top of each. Bake at 350° for 20-25 minutes, or until toothpick inserted in centers comes out clean.
A Tip —
Do not open the oven door when baking an angel food cake. Use an electric knife in order to cut an angel food cake with a clean cut.
Angel Food Cake
Pauline Hindal, Grandin, MI
Makes 16 servings
Prep Time: 10-15 minutes
Baking Time: 35-40 minutes
2 cups egg whites, at room temperature
1⅛ cups flour
2 cups sugar, divided
½ tsp. salt
1½ tsp. cream of tarter
1 tsp. vanilla extract
1. Place egg whites in the large bowl of an electric mixer.
2. In a separate bowl, sift flour and 1 cup sugar together. Set aside.
3. Add salt to egg whites and beat on high speed until foamy, about half a minute.
4. Add cream of tarter to egg whites. Continue beating until whites are stiff, but not dry, approximately 2½-3 minutes.
5. Quickly sprinkle 1 cup sugar into whites. Beat on a slower speed while sprinkling in the sugar. Then increase mixer to the highest speed, just until the sugar is blended in and very stiff peaks form.
6. Sprinkle in the flour/sugar mixture and vanilla. Blend in quickly by hand, using a spatula and a gentle folding motion from the sides toward the center of the bowl.
7. Spoon gently into an ungreased tube pan. Cut carefully through the batter—going the whole way around the pan—with a knife to release large bubbles.
8. Bake at 350° for 35-40 minutes, or until the top is springy when touched.
Tips:
1. Do not open the oven door while the cake is baking.
2. I like to use an electric knife to cut angel food cakes.
3. Strawberr-i-oca (page 203) is a great topping for this cake.
Sponge Cake
Cathy Boshart, Lebanon, PA
Makes 8-10 servings
Prep Time: 15 minutes
Baking Time: 35-40 minutes
4 eggs
2 cups flour
2 cups sugar
2 tsp. baking powder
1 cup hot milk
1 tsp. vanilla extract
1. In a mixing bowl, beat eggs well.
2. In a separate bowl, mix together flour, sugar, and baking powder. Add alternately with milk to the beaten eggs.
3. Stir in vanilla.
4. Pour batter into a greased tube pan or a 9 x 13 baking pan.
5. Bake at 350° for 35-40 minutes.
Strawberry Shortcake
Joyce Kreiser
Manheim, PA
Makes 15-18 servings
Prep Time: 8-12 minutes
Baking Time: 30-35 minutes
1½ cups sugar
¼ cup butter, softened
3 eggs
4 cups flour
4 tsp. baking powder
1 tsp. salt
1 cup milk
sliced strawberries
1. Beat together sugar and butter.
2. Add eggs and mix well.
3. In a separate bowl, sift together flour, baking powder, and salt.
4. Add to creamed sugar mixture alternately with milk.
5. Bake at 350° in a greased and floured 9 x 13 baking pan until lightly browned on top, about 30-35 minutes.
6. Serve topped with sliced strawberries and milk in bowls.
Tip: Another way to serve this cake is to slice 1½ qts. strawberries into a bowl, sprinkle the berries with 3 Tbsp. sugar, then cover and refrigerate the bowl for ½ hour or more before serving. The sugar over the sliced berries makes a great syrup.
Banana Nut Cake
Margaret Culbert
Lebanon, PA
Makes 12-15 servings
Prep Time: 15-17 minutes
Baking Time: 30-40 minutes
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
½ cup shortening
½ cup buttermilk
1½ cups sliced bananas
2 eggs
1 tsp. vanilla
½ cup walnuts
1. Sift flour, baking powder, baking soda, and salt together in a large bowl.
2. Combine sugar, shortening, buttermilk, bananas, eggs, and vanilla in a food processor. Cover and process on high until smooth.
3. Remove feeder cap and add walnuts. Continue to process only until nuts are chopped.
4. Pour these creamed ingredients into the dry ingredients. Mix just until combined.
5. Pour batter into a greased and floured 9 x 13 baking pan.
6. Bake at 350° for 30-40 minutes, or until toothpick inserted in center comes out clean.
Variation: Add this Frosting to the Banana Nut Cake:
1 stick (½ cup) butter, softened
1 tsp. vanilla
3½-3¾ cups confectioners sugar
¼ cup mashed bananas
1 tsp. lemon juice
1. Cream butter and vanilla together until well mixed, either by hand or with an electric mixer.
2. Gradually beat in sugar.
3. Stir in bananas and lemon juice.
4. Spread over cooled cake.
— Kara Maddox
Independence, MI
My Favorite Blueberry Cake
Mary E. Wheatley
Mashpee, MA
Makes 8 servings
Prep Time: 15 minutes
Baking Time: 1 hour, or more if using frozen berries
1 stick (½ cup) butter, at room temperature
1 cup, plus 2 Tbsp., sugar, divided
1 cup, plus 1 Tbsp., flour, divided
1 tsp. baking powder
½ tsp. salt
2 eggs
3 cups fresh blueberries*
2 Tbsp. freshly squeezed lemon juice confectioners sugar
1. In a large bowl, cream the butter with 1 cup sugar until light and fluffy.
2. In another bowl, mix together 1 cup flour, baking powder, and salt. Beat into the butter mixture.
3. Beat in the eggs, one at a time. This will be a stiff batter.
4. Place batter into a lightly buttered 9” springform pan.
5. Toss berries with 2 tablespoons sugar, lemon juice, and 1 tablespoon flour. (*If using frozen berries, do not thaw them. And increase the amount of flour to 2-3 Tbsp.) Spread evenly over top of batter.
6. Bake 1 hour at 350°. (*Frozen berries may require more than an hour.) Check that the cake is done by inserting a toothpick in its center. It will come out clean if the cake is fully baked.
7. Cool cake in pan. Remove sides of pan and move onto a cake plate, berry-side up. Sprinkle lightly with confectioners sugar when serving.
Variation: If you’d like a very special finish, serve the cake with Lemon Sauce, which you can make while the cake is baking:
1 cup sugar
1 stick (½ cup) butter
¼ cup water
¾ tsp. fresh lemon zest
3 Tbsp. fresh lemon juice
1 egg, well beaten
1. Combine all sauce ingredients in a non-aluminum saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Serve warm with warm squares of blueberry cake.
— Stacy Schmucker
Stoltzfus, Enola, PA
Cajun Pineapple Cake
Jan Sams
Lancaster, PA
Kay Magruder
Seminole, OK
Makes 12-16 servings
Prep Time: 20 minutes
Baking Time: 50 minutes
3 cups flour
½ tsp. salt
1½ cups sugar
1½ tsp. baking soda
2 eggs
15-oz. can crushed pineapple, undrained
¼ cup orange juice
Frosting:
¾ cup sugar
¼ cup evaporated milk
1 stick (½ cup) butter
1 cup chopped pecans
1 cup shredded coconut
1. Make the cake by combining the flour, salt, sugar, and baking soda in a large mixing bowl.
2. In a separate bowl, mix together eggs, pineapple, and orange juice.
3. Add wet ingredients to dry ingredients. Mix well.
4. Pour into a greased 9 x 13 baking pan.
5. Bake at 325° for 50 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, place the sugar, milk, and butter for the frosting in a saucepan. Bring to a boil. Continue simmering until the butter is melted. Cool.
7. Stir in pecans and coconut. Mix well.
8. Spread topping on hot cake. Place under broiler for a few minutes until lightly browned. But watch carefully so the topping doesn’t burn!
Topping Variation:
1 stick (½ cup) butter, softened
8-oz. pkg. cream cheese, softened
1½ cups confectioners sugar
1 tsp. vanilla
chopped walnuts
1. Cream together butter and cream cheese.
2. Stir in sugar and vanilla, stirring until well mixed and creamy.
3. Spread on lukewarm cake.
4. Garnish with walnuts.
— Erma Hoover
Lititz, PA
— Linda Overholt
Abbeville, SC
Unbelievable Carrot Cake
Sue Hamilton, Minooka, IL
Makes 16 servings
Prep Time: 5-10 minutes
Baking Time: 30 minutes
Cooking Time: 1 hour
Cake:
1 2-layer spice cake mix
2 cups (½ lb.) shredded carrots
1 cup crushed pineapples with juice
3 egg whites
½ cup All-Bran cereal
Frosting:
2 3-oz. pkgs. fat free or light cream cheese, softened
1 cup Splenda
1 tsp. vanilla
4 ozs. (⅓ of a 12-oz. container) fat-free frozen whipped topping, thawed
1. Combine all cake ingredients thoroughly.
2. Pour into a 9 x 13 baking pan sprayed with non-fat cooking spray.
3. Bake at 350° for 30 minutes. Cool completely.
4. Beat together cream cheese, Splenda, and vanilla.
5. Fold in the whipped topping. Frost cake and refrigerate.
Tip: There is no need to shred carrots yourself anymore, because you can now buy them in a bag all ready to use.
Carrot Cake
Janelle Myers-Benner
Harrisonburg, VA
Makes 12-15 servings
Prep Time: 45 minutes
Baking Time: 40-50 minutes
1 cup oil
⅓ cup sugar
1 scant cup brown sugar
4 eggs
½ cup applesauce
2 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups grated carrots, about 3 large carrots
¾ cup grated coconut
1 cup crushed pineapple, drained
¾ cup nuts, optional
2 tsp. vanilla
Cream Cheese Frosting:
2 3-oz. pkgs. cream cheese, softened
¼–½ cup butter, softened
4 cups confectioners sugar
2 tsp. vanilla
milk
1. In a large mixing bowl, cream together oil, sugar, and brown sugar. Stir in the eggs and the applesauce.
2. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Add to creamed mixture.
3. Stir in the carrots, coconut, pineapple, nuts, if desired, and vanilla.
4. Pour into a greased 9 x 13 baking pan. Bake at 325° for 40-50 minutes, or until toothpick inserted in center comes out clean.
5. To make the frosting, mix cream cheese, butter, powdered sugar, and vanilla together. Add milk until you reach a spreadable consistency. This is the cake my mom made for our wedding. We couldn’t wait until our 1st anniversary to eat the top of the cake!
A Tip —
To keep a cake plate clean while frosting a cake, slide 6”-wide strips of waxed paper under each side of the cake. When the cake is frosted and the frosting is set, pull the strips away, leaving a clean plate.
Lemony Cheese Cake
Ruth Osborne
Carmichael, PA
Makes 8-12 servings
Prep Time: 10-20 minutes
Baking Time: 45-60 minutes
Crust:
2 cups graham cracker crumbs
2 Tbsp. sugar
5⅓ Tbsp. (⅓ cup) butter
Filling:
4 eggs
3 8-oz. pkgs. cream cheese, softened
4 Tbsp. flour
2 Tbsp. lemon juice
1 cup sugar
1 tsp. vanilla
¼ tsp. salt
1. Prepare crust by combining graham cracker crumbs and sugar.
2. Melt margarine and stir into cracker mixture.
3. Press combined ingredients around sides and bottom of a 9” springform pan.
4. Bake 2-4 minutes at 350°. Set aside.
5. Put eggs in an electric mixer bowl and beat slightly.
6. Add all other filling ingredients and blend with mixer until smooth.
7. Spoon over top of graham cracker crust, being careful not to disturb the crumbs.
8. Bake at 350° for 40-55 minutes, or until set in the middle.
Tip: To keep a cheesecake from cracking, either place a dish of water in the oven along with the cheesecake, or wrap the springform pan with foil and place the filled pan in a dish of water to bake.
Frozen Mocha Cheesecake
Stacy Schmucker Stoltzfus
Enola, PA
Ilene Bontrager
Arlington, KS
Makes 16-20 servings
Prep Time: 20-25 minutes
Freezing Time: 6 hours, or overnight
1¼ cups crushed chocolate wafer cookies
¼ cup sugar
half a stick (¼ cup) butter, melted
8-oz. pkg. cream cheese, softened
14-oz. can sweetened condensed milk
⅔ cup chocolate syrup
2 Tbsp. instant coffee granules
1 tsp. hot water
1 cup frozen whipped topping, thawed, plus extra for garnish
1 cup chocolate chips, optional
frozen whipped topping, thawed
1. Reserve a few cookie crumbs for garnish. In a small bowl, combine remaining cookie crumbs, sugar, and butter. Pat crumbs firmly on the bottom and up the sides of a 9 x 13 baking pan, or a 9” springform pan. Refrigerate while preparing rest of cake.
2. In a large mixing bowl, beat cream cheese until fluffy.
3. Add milk and syrup and combine well.
4. In a small bowl, dissolve coffee granules in hot water. Add to creamed mixture. Mix well.
5. Fold in whipped topping.
6. Pour into prepared pan. Cover and freeze about 6 hours, or until firm.
7. Meanwhile, melt chocolate chips in microwave (about 30 seconds). Stir. Place in plastic baggie, and cut off a small part of one corner.
8. Squeeze chocolate onto waxed paper into 16 or 20 shapes (hearts, fun squiggles, etc.). Place in refrigerator until firm.
9. Just before serving, place a dollop of whipped topping on each piece of cake. Gently lift chocolate shapes off waxed paper and lean each one into a dollop, so it stands up. Sprinkle with reserved crumbs, if desired.
10. Serve chilled.
Peaches and Cream
Becky Weaver
Ellsinore, MO
Krista Hershberger
Elverson, PA
Janeen Zimmerman
Denver, PA
Flo Quint
Quinter, KS
Makes 6 servings
Prep Time: 10-15 minutes
Baking Time: 35-45 minutes
¾ cup flour
½ cup sugar
1 egg
½ tsp. baking powder
½ tsp. salt
3-oz. box instant vanilla pudding
½ cup milk
3 Tbsp. butter, softened
1 qt. sliced peaches, drained, 3 Tbsp. juice reserved
8-oz. pkg. cream cheese, softened
½ cup sugar
3 Tbsp. sugar
½ tsp. cinnamon
1. Put first 8 ingredients in an electric mixer bowl. Beat well and pour into a greased 10” pie plate.
2. Lay peach halves or slices on top.
3. Mix together cream cheese, 3 Tbsp. peach juice, and ½ cup sugar. Pour over peaches.
4. Mix 3 Tbsp. sugar and cinnamon together. Sprinkle over cream cheese mixture.
5. Bake at 350° for 35-40 minutes, or until toothpick inserted in center comes out clean.
6. Cool before slicing to serve.
Kiwi Pineapple Cheesecake
Mable Hershey
Marietta, PA
Makes 12-14 servings
Prep Time: 30 minutes
Baking Time: 8-10 minutes
Chilling Time: 7 hours, or overnight
1¾ cups crushed vanilla wafers (about 50 wafers)
¼ cup sugar
1 stick (½ cup) butter, melted
Filling:
20-oz. can sliced pineapples, ½ cup juice reserved
1 envelope unflavored gelatin
2 8-oz. pkgs. cream cheese, softened
15 ozs. ricotta cheese
1 cup confectioners sugar
1 Tbsp. grated fresh orange peel
1 tsp. vanilla
Topping:
½ cup orange marmalade
1 kiwi fruit peeled, halved, and sliced
1. In a bowl, combine wafer crumbs and sugar. Stir in melted butter.
2. Press into the bottom and 2 inches up the sides of a 9” springform pan. Bake at 350° for 8 minutes. Cool on wire rack; then refrigerate for 30 minutes.
3. Meanwhile, drain pineapple, reserving ½ cup juice.
4. Pour ½ cup pineapple juice into a small saucepan. Sprinkle gelatin over juice. Let stand for 1 minute.
5. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes.
6. While the juice is cooling, beat together the cream cheese and ricotta cheese in a large electric mixer bowl until smooth. Stir in confectioners sugar until smooth.
7. Gradually add gelatin mixture, orange peel, and vanilla to the cheese mixture. Beat on low speed until well mixed. Spoon half into crust.
8. Cut four pineapple rings in half and arrange in spoke-fashion over the filling.
9. Spoon remaining filling over pineapple.
10. Refrigerate in the baking pan for 6 hours, or overnight.
11. Beat marmalade until soft and spreadable. Brush 6 Tbsp. on top of thoroughly chilled cheesecake.
12. Cut remaining pineapple rings in half and arrange over marmalade.
13. Place kiwi slices between pineapple rings and brush with remaining marmalade.
14. Just before serving, run knife around the edge of the pan to loosen. Remove sides of pan, cut cake into wedges, and serve.
Tip: To evenly press crumbs into a springform pan, place another round cake pan down on top of the crumbs, pressing gently. This will make the corner/bend from the bottom to the sides less thick and will help to make very straight sides. When you take the springform pan sides off, the sides of the cake will look even.
No-Bake Raspberry Cheesecake
Arlene M. Kopp
Lineboro, MD
Makes 10-12 servings
Prep Time: 30 minutes
Chilling Time: 4-5 hours
3-oz. pkg. raspberry gelatin
1 cup boiling water
8-oz. pkg. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1⅓ cups (19-20 crackers) graham cracker crumbs
¼ cup melted butter
3 Tbsp. lemon juice
12-oz. can evaporated milk, chilled
1. Place a large mixing bowl in the fridge. (You’ll need it later to whip the milk.)
2. Combine gelatin and boiling water in a small bowl, stirring until gelatin is dissolved. Cool.
3. In a medium-sized mixing bowl, cream together cream cheese, sugar, and vanilla. Mix well.
4. Add gelatin. Mix well. Chill until it begins to set.
5. Meanwhile, combine cracker crumbs and butter in a small bowl. Press two-thirds of crumbs into the bottom of a 9 x 13 pan.
6. Combine lemon juice and milk in the bowl you’ve been chilling. Whip until it’s stiff and holds a peak.
7. Lightly fold gelatin mixture into whipped mixture.
8. Pour into crumb crust in pan, being careful not to disturb the crumbs. Sprinkle top with remaining crumbs.
9. Chill until set, about 2-3 hours.
A Tip —
When using fresh fruit to garnish a cake, be sure to pat it dry on a paper towel. This helps any juice from forming or puddling on the finished cake.
Coconut Cake
Michele Ruvola
Selden, NY
Makes 12 servings
Prep Time: 15-20 minutes
Baking Time: 30-35 minutes
Cooking Time: 1 hour
2 cups flour
1 tsp. baking powder
2 sticks (1 cup) butter, softened
1⅓ cups white sugar
3 eggs
1 tsp. vanilla
1 cup milk
1-1½ cups shredded coconut, according to your preference
confectioners sugar
1. In a medium-sized mixing bowl, combine flour and baking powder. Set aside.
2. Beat the butter with an electric mixer until creamy. Gradually add sugar. Blend until fluffy.
3. Add eggs, one at a time, beating well between each. Add vanilla.
4. Add flour mixture alternately with milk. Beat well after each addition.
5. Fold in coconut.
6. Spoon into a lightly greased 9” springform pan. Bake at 350° for 30-35 minutes, or until golden brown.
7. Sprinkle cooled cake with confectioners sugar before serving.
Moist Creamy Coconut Cake
Kathy Bless
Fayetteville, PA
Makes 20 servings
Prep Time: 10 minutes
Baking Time: about 30 minutes
Chilling Time: 8 hours, or overnight
1 pkg. yellow cake mix
1¼ cups milk
½ cup sugar
2 cups flaked coconut, divided
9-oz. container frozen whipped topping, thawed
1 tsp. vanilla
1. Prepare cake mix as directed on package. Bake in a greased 9 x 13 pan.
2. Cool 15 minutes. Poke holes in the cake with a fork.
3. Meanwhile, combine milk, sugar, and ½ cup coconut in a saucepan. Bring to a boil. Reduce heat and simmer 1 minute.
4. Spoon evenly over warm cake. Cool completely.
5. Fold together ½ cup coconut, whipped topping, and vanilla. Spread over cooled cake.
6. Sprinkle remaining coconut evenly over top of cake. Chill overnight. Store in refrigerator.
Mixed Fruit Cake
Merle E. Mast, Keezletown, VA
Makes 12 servings
Prep Time: 30 minutes
Cooking/Baking Time: 90 minutes
3 cups chopped dried fruits (vary these as you like):
½ cup raisins or currants
½ cup dates
1 cup figs
¾ cup dried apricots
¼ cup dried cranberries, or dried tart cherries
2 cups water
1 cup sugar
5 Tbsp. butter
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. cloves
½ tsp. salt
1 cup chopped nuts, optional
1. Combine chopped fruit, water, sugar, and butter in a saucepan. Bring to a boil, cover, and simmer over low heat for 20 minutes.
2. Meanwhile, stir together flour, soda, cinnamon, cloves, and salt in a mixing bowl.
3. Add fruit mixture, and nuts, if you wish. Stir together until well blended.
4. Spread mixture into two greased 4½ x 8½ x 2½ loaf pans.
5. Bake at 325° for 60 minutes, or until cakes test done. Invert onto rack and cool.
Vicki’s Lovely Lazy Daizy Cake
Dorothy Van Deest
Memphis, TN
Makes 12 servings
Prep Time: 30 minutes
Baking Time: 33-43 minutes
4 eggs
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1½ tsp. salt
2 Tbsp. butter
1 cup scalded milk
Topping:
½ cup, plus 2 Tbsp., brown sugar
¼ cup, plus 2 Tbsp., cream, or whole milk
6 Tbsp. butter
1 cup shredded coconut
1 cup chopped nuts
1. Beat eggs until light in a large mixing bowl. Add sugar, beating constantly. Add vanilla.
2. Sift flour, baking powder, and salt together in a separate bowl. Stir into egg mixture.
3. Stir butter into scalded milk, stirring until the butter melts. Add to batter and mix well.
4. Pour into a greased 9 x 13 cake pan. Bake at 350° for 30-40 minutes.
5. While the cake is baking, prepare topping. Mix all topping ingredients in a saucepan. Heat over medium-low heat until the butter melts and the topping is bubbling.
6. Test cake with toothpick. When done, spread immediately with topping.
7. Change oven to broiler and set cake under broiler until bubbly. Watch carefully; it doesn’t take long!
8. Serve hot or cold.
Oatmeal Cake
Shari Jensen
Fountain, CO
Barb Yoder
Angola, IN
Makes 12 servings
Prep Time: 15 minutes
Baking Time: 50 minutes
1½ cups boiling water
1 cup dry quick oats
1 cup sugar
1 cup light brown sugar
½ cup shortening
2 eggs
1½ cups sifted flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
Topping:
1 cup light brown sugar
1 cup coconut, shredded or flaked
1 cup chopped walnuts
1 tsp. vanilla
5 Tbsp. melted butter
¼ cup evaporated milk
1. Pour boiling water over quick oats in a small bowl. Let stand a few minutes.
2. Cream together sugars, shortening, and eggs. Add oatmeal mixture.
3. In a small bowl, combine flour, baking soda, salt, and cinnamon. Add to egg/oatmeal mixture.
4. Pour into a greased and floured 9 x 13 baking pan. Bake at 350° for 40-45 minutes.
5. Meanwhile, make topping by combining sugar, coconut, walnuts, vanilla, butter, and evaporated milk in a mixing bowl.
6. Spread over cake as soon as it is comes out of the oven. Turn on broiler and place cake under broiler for 3-5 minutes, until golden and bubbly. Watch carefully so it doesn’t burn.
7. Remove from broiler and let cool before serving.
Variation: Instead of finishing the cake with the topping above, in Step 4, after the cake is in the baking pan but before putting it in the oven, scatter 5 cups (6-oz. pkg.) peanut butter cups, chopped, over the batter. Bake at 350° for 40-45 minutes. Let cool before cutting into squares and serving.
— Joan Miller
Wayland, IA
A Tip —
Always use large eggs when baking cakes. They are a big part of the leavening process.
Poppy Seed Cake
Helen Goering
Moundridge, KS
Makes 15 servings
Prep Time: 20-30 minutes
Baking Time: 25-30 minutes
2 cups sugar
½ cup solid shortening
½ cup poppy seeds, finely ground
2 eggs
½ cup buttermilk
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1 cup boiling water
1. In a large mixing bowl, cream together sugar, shortening, and ground poppy seeds.
2. Add eggs and buttermilk. Mix well.
3. Sift flour and baking soda into mixture. Blend thoroughly.
4. Add vanilla and hot water. Blend in well.
5. Place in a greased 9” or 10” tube pan or a greased 9 x 13 baking pan.
6. Bake at 350° for 25-30 minutes, or until a toothpick inserted in center comes out clean.
Lemon Glaze Cake
Terry Stutzman Mast
Lodi, CA
Nancy Wagner Graves
Manhattan, KS
Makes 15 servings
Prep Time: 10 minutes
Cooking Time: 30-35 minutes
Cake:
1 yellow cake mix
4 eggs
¾ cup oil
¾ cup water
3-oz. pkg. lemon gelatin
Glaze:
juice and grated rind of 2 lemons
2 cups confectioners sugar
1. In a large mixing bowl, mix together cake mix, eggs, oil, water, and gelatin.
2. Pour into a lightly greased 9 x 13 baking pan. Bake at 350° for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. While the cake is baking, mix lemon juice, lemon rind, and confectioners together in a mixing bowl.
4. While the baked cake is still warm, poke holes all over it with a fork. Drizzle thoroughly with the glaze.
5. Allow cake to cool before cutting into squares and serving.
Ah, the annual summer picnic with folks from the church in Normal, Illinois, where I grew up. This was a regular contribution of Ruth Rowe, a family friend.
Variation: Substitute a 3.4-oz. box of lemon instant pudding for the box of gelatin. Stir 1 tsp. almond flavoring and 1 heaping tsp. poppy seeds into batter in Step 1.
Pour cake into a greased bundt pan and bake at 350° for 35 minutes, or until a toothpick comes out clean when inserted in the center.
— Beth Maurer
Columbus Grove, OH
Orange Streusel Cake
Lori Newswanger
Lancaster, PA
Makes 16 servings
Prep Time: 20 minutes
Baking Time: 30-35 minutes
Streusel:
1 cup brown sugar
1 cup chopped nuts or sliced almonds
¼ cup flour
3 Tbsp. butter, melted
1 tsp. grated fresh orange zest
Cake:
1 stick (½ cup) butter, softened
½ cup sugar
3 eggs
1 tsp. grated fresh orange zest
½ tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
⅔ cup orange juice
Glaze:
2½ tsp. orange juice
½ cup confectioners sugar
1. To make the streusel, combine brown sugar, nuts, flour, butter, and orange zest in a mixing bowl. Mix till crumbly and set aside.
2. To make the cake, beat together butter and sugar until creamy.
3. Beat in eggs 1 at a time. Add orange zest and vanilla.
4. In a separate bowl, combine flour, baking powder, and baking soda. Add to egg mixture alternately with orange juice.
5. Spoon half the batter into a greased 9” or 10” tube pan. Sprinkle with half the streusel. Top with remaining batter and then a layer of the remaining streusel.
6. Bake at 350° for 30-35 minutes, or until a toothpick comes out clean. Cool on a wire rack.
7. Prepare glaze by combining orange juice and confectioners sugar.
8. Turn cake right side up onto a serving plate. Drizzle with glaze.
9. Slice and serve.
Orange Lemon Pound Cake
Judi Manos, West Islip, NY
Makes 12-16 servings
Prep Time: 20 minutes
Baking Time: 45-60 minutes
Cooking Time: 15 minutes
2 sticks (1 cup) butter, softened
½ cup solid shortening
2 cups sugar
5 eggs, at room temperature
3 cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup buttermilk, or 1 cup plain yogurt
1 tsp. vanilla
1 tsp. lemon extract
Glaze:
2 tsp. orange juice
2 tsp. lemon juice
1 cup confectioners sugar
1. In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy.
2. Add eggs, one at a time. Beat well after each addition.
3. In a separate bowl, combine flour, salt, baking soda, and baking powder.
4. Add dry ingredients to creamed mixture alternately with buttermilk. End with dry ingredients.
5. Stir in vanilla and lemon extract.
6. Spoon batter into a well greased and floured 10” tube pan. Bake at 350° for 45-60 minutes, or until cake tests done with a toothpick.
7. Combine all glaze ingredients in a mixing bowl. Blend well.
8. Cool cake on a wire rack for 15 minutes. Remove from pan. Place cake on the wire rack over a plate that is slightly larger than the cake. Punch holes in the still-warm cake with a toothpick and drizzle glaze over the cake until it is absorbed.
Variation: In addition to the vanilla and lemon extract in the batter, add ½ tsp. coconut extract, 1 tsp. almond extract, and ½ tsp. butter flavoring.
— Ann Bender
Fort Defiance, VA
Aunt Allie’s Molasses Cake
Mary D. Smith, Moneta, VA
Makes 10-12 servings
Prep Time: 20 minutes
Baking Time: 40-45 minutes
Cooking Time: 45 minutes
2 eggs
1 cup sugar
2 sticks (1 cup) butter, softened
1 cup molasses
2 tsp. cinnamon
1 tsp. ginger
3 cups flour
2 cups boiling water
2 tsp. baking soda
Frosting:
8 Tbsp. butter or cream cheese, softened
2 cups confectioners sugar
orange juice concentrate
1. By hand, combine eggs, sugar, and butter. Mix well.
2. Add molasses, cinnamon, and ginger. Mix well.
3. Stir in flour. Mix well.
4. In a small bowl, combine boiling water and baking soda. Add to batter. Mix well.
5. Pour batter into a greased 9 x 13 baking pan.
6. Bake at 325° for 40-45 minutes. Cool.
7. In a mixing bowl, combine butter or cream cheese and confectioners sugar until smooth.
8. Add orange juice until of spreading consistency. Spread over cooled cake.
Variation: Instead of spreading frosting on the cake, serve the Molasses Cake with Lemon
Sauce:
½ cup sugar
⅛ tsp. salt
1½ Tbsp. cornstarch
1½ cups boiling water
grated rind and juice of 2 lemons
2 Tbsp. butter
1. Combine sugar, salt, and cornstarch in a saucepan.
2. Add boiling water. Stir until smooth. Cook over low heat until thickened and clear, stirring constantly.
3. Remove from heat. Stir in lemon rind and juice and butter. Stir until well blended.
— Virginia Bender
Dover, DE
Sunny Spice Cake
Karla Baer, North Lime, OH
Makes 15-20 servings
Prep Time: 10 minutes
Baking Time: 35 minutes
1 spice cake mix
3 ⅝-oz. pkg. butterscotch instant pudding
2 cups milk
2 eggs
peach halves, drained
frozen whipped topping, thawed
1. In a mixing bowl, blend together cake mix, pudding mix, milk, and eggs.
2. Pour into a greased 9 x 13 baking pan. Bake at 350° for 35 minutes.
3. Cool.
4. When ready to serve, cut into serving-sized pieces. Place a peach half on each serving of cake. Top each with a dollop of whipped topping.
A Tip —
Rhubarb is easy to freeze. Wash it, dry it, and slice it into plastic freezer bags by the cupfuls.
Bernice’s Rhubarb Sour Cream Cake
Bonnie Heatwole
Springs, PA
Makes 15-20 servings
Prep Time: 20 minutes
Baking Time: 40 minutes
half a stick (¼ cup) butter, softened
1½ cups brown sugar
2 large eggs
1 tsp. vanilla
2⅓ cups flour
1 tsp. baking soda
1 tsp. salt
4 cups rhubarb, cut in ½” slices
1 cup sour cream
Topping:
½ cup sugar
1 tsp. cinnamon
1 cup chopped nuts
frozen whipped topping, thawed, optional
1. In a large mixing bowl, cream together butter and sugar until fluffy.
2. Add eggs and vanilla. Mix well.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture. Mix well.
4. Stir in rhubarb and sour cream. Mix well.
5. Spread batter in a greased 9 x 13 baking pan.
6. To make the topping, combine sugar, cinnamon, and nuts in a small bowl. Sprinkle on top of batter.
7. Bake at 350° for 40 minutes, or until top springs back or toothpick comes out clean.
8. Serve warm with whipped topping for dessert or for breakfast as a coffee cake.
Pound Cake
Janna Zimmerman
Flemington, NJ
Makes 10 servings
Prep Time: 10 minutes
Baking Time: 1¼-1½ hours
2 sticks (1 cup) butter, softened
3 cups sugar
1 cup sour cream
1 tsp. vanilla
½ tsp. baking powder
6 eggs
3 cups flour
1. In a large mixing bowl, cream butter and sugar together.
2. Blend in sour cream, vanilla, and baking powder.
3. Add eggs, one at a time, beating well after each addition.
4. Add flour and mix well.
5. Pour into a greased bundt pan. Bake at 325° for 1¼-1½ hours, or until a toothpick inserted in the center comes out clean.
Pumpkin Yummy Dessert
LuAnna Hochstedler
East Earl, PA
Makes 15 servings
Prep Time: 15-20 minutes
Baking Time: 50 minutes
29-oz. can pumpkin
¼ tsp. salt
2 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
1 cup brown sugar
3 eggs
14-oz. can evaporated milk
1 pkg. yellow cake mix
1 stick (½ cup) butter, melted
1-2 cups nuts
frozen whipped topping, thawed
1. In a large mixing bowl, combine pumpkin, salt, cinnamon, ginger, cloves, sugar, and eggs. Blend well.
2. Add milk and blend thoroughly.
3. Pour batter into a greased 9 x 13 baking pan.
4. Sprinkle batter with cake mix.
5. Pour butter over top.
6. Bake at 350° for 30 minutes.
7. Sprinkle with nuts. Bake for another 20 minutes. Cool.
8. Top with whipped topping just before serving.
Variations:
1. Instead of a yellow cake mix, use a spice cake mix.
— Linda Simmons
Gordonville, PA
2. Instead of topping the cake with nuts, proceed through Step 6, but bake for 50-60 minutes. Allow cake to cool thoroughly. Then frost with the following:
8-oz. pkg. cream cheese, softened
½ cup confectioners sugar
9-oz. container frozen whipped topping, thawed
In a mixing bowl, beat cream cheese until creamy. Fold in confectioners sugar and blend well. Fold in whipped topping. Spread over cooled cake.
— Marolyn Minnich
Westover, MD
Root Beer Cake
Charlotte Hill
Rapid City, SD
Makes 6 servings
Prep Time: 20-25 minutes
Baking Time: 30-35 minutes
Cooking Time: 1 hour
1 cup sugar
½ cup butter, softened
½ tsp. vanilla
2 eggs
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
⅔ cup root beer
Frosting:
¼ cup butter, softened
⅛ tsp. salt
2 cups confectioners sugar
2-4 Tbsp. milk
⅓ cup root beer, chilled
1. In a large electric mixer bowl, combine all cake ingredients and blend on low speed. Increase to medium speed and beat for another 3 minutes.
2. Pour into a greased and floured 8 x 12 baking pan and bake at 375° for 30-35 minutes.
3. To make frosting, beat together butter, salt, confectioners sugar, and milk in a medium-sized bowl. Blend in enough root beer to make frosting spreadable.
4. Spread on cooled cake.
Slightly Orange Frosting
Doris Zipp, Germantown, NY
Makes enough for one cake
Prep Time: 5 minutes
1-lb. box confectioners sugar
1 tsp. vanilla
dash of salt
2 Tbsp. butter, melted
orange juice
1. In a mixing bowl, combine confectioners sugar, vanilla, salt, and butter. Mix well.
2. Add enough orange juice until frosting becomes spreadable.
Sloppy Chocolate Icing
Linda Overholt
Abbeville, SC
Makes icing for 1 cake
Prep Time: 2-5 minutes
Cooking Time: 5-10 minutes
1 cup water
1 cup sugar
2 squares unsweetened chocolate, or ½ cup unsweetened cocoa powder and 1 Tbsp. butter, softened
2 Tbsp. butter, softened
2½ Tbsp. cornstarch
couple of drops of vanilla
1. Stir together all ingredients in a saucepan, except vanilla.
2. Cook over medium heat, stirring constantly until thickened. Stir in vanilla.
3. Cool. Spread on cooled cake.
Tip: You can also serve this icing warm over vanilla ice cream as a great hot fudge sauce.
Almond Butter Cream Frosting
Barb Yoder
Angola, IN
Makes enough for one cake
Prep Time: 10 minutes
⅓ cup solid shortening
¼-⅓ cup water
4 cups confectioners sugar
1½ tsp. almond flavoring
Combine ingredients in order listed. Beat until smooth.
Variation: For a stiffer icing, add 1-2 Tbsp. flour.
Tip: You can store this in an airtight container in the refrigerator for 5-6 months.
Pies
Apple Cream Pie
Barb Stutzman
Carlock, IL
Makes 6-8 servings
Prep Time: 30 minutes
Baking Time: 60-65 minutes
Filling:
1 cup half-and-half
1¼–1½ cups sugar
⅓ cup flour, or more
1 tsp. vanilla
dash of salt
4 cups baking apples, sliced thin
unbaked 9” pie shell
Topping:
½ cup flour
⅓ cup sugar
half a stick (4 Tbsp.) butter, cut in small pieces
cinnamon
1. Combine filling ingredients, except apples, in a mixing bowl.
2. Place apples in the unbaked pie shell. Pour filling mixture over apples.
3. To make topping, blend flour, sugar and butter together with a pastry blender until crumbs form.
4. Sprinkle crumbs over apples. Sprinkle cinnamon over apples to taste.
5. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake an additional 45-50 minutes.
Variation: Substitute 1 cup sour cream for the half-and-half in the filling.
— Jeanne Heyerly
Chenoa, IL
Greatest Apple Pie
Lynette Nisly
Lancaster, PA
Makes 8 servings
Prep Time: 30 minutes
Baking Time: 45-55 minutes
Filling:
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
dash of nutmeg
dash of salt
6 cups peeled and sliced apples (Rome is my favorite)
unbaked 9” pie shell
Crumb Topping:
¼ cup brown sugar
¼ cup sugar
¾ cup flour scant ⅓ cup solid shortening
1. To prepare filling, combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
2. Add sliced apples and mix well. Put apple mixture in unbaked pie crust.
3. To prepare topping, combine sugars and flour in a medium-sized bowl.
4. Cut in shortening with a pastry blender or fork until crumbly. Sprinkle over apples.
5. Bake at 400° for 45-55 minutes.
When my husband and I were dating, I made this pie for him and he loved it. After that, he decided to think more seriously about our future together. He has convinced our children that I make the best apple pie, which they are not shy about stating whenever apple pie is served.
Harvest Cranberry Apple Pie
Janelle Reitz
Lancaster, PA
Makes 6-8 servings
Prep Time: 20 minutes
Baking Time: 55-60 minutes
1 cup sugar
2 Tbsp. cornstarch
½ tsp. allspice
2 tsp. cinnamon
4 large tart baking apples, pared, cored, and sliced
1 cup fresh, whole cranberries*
½ cup chopped walnuts
dough for a double-crust 9” pie
2 Tbsp. butter, cut into pieces
1 egg white, beaten
1. In a large mixing bowl, combine sugar, cornstarch, allspice, and cinnamon.
2. Add apples, cranberries, and nuts. (*Frozen cranberries also work in this pie. Allow them to thaw before stirring them into the mix.) Toss to coat.
3. Divide dough. Roll out one half. Fit into a 9” pie pan.
4. Fill with fruit mixture and dot with butter.
5. Roll out second half. Place pie crust on top. Seal, trim, and flute edges. Brush top with egg whites.
6. Bake at 400° for 55-60 minutes, or until crust is golden brown and filling is bubbly. (You may need to loosely cover the edges of the crust with foil to prevent it from burning during the last 30 minutes of the baking time.)
Blueberry Pie
Martha Ann Auker
Landisburg, PA
Makes 6-8 servings
Prep Time: 30 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
2-3 cups whole fresh blueberries, divided
water
½ cup sugar
2 Tbsp. cornstarch
2 Tbsp. lemon juice
half an 8-oz. pkg. cream cheese, softened
4 Tbsp. milk
9” deep-dish baked pie shell
9-oz. container frozen whipped topping, thawed
1. Mash 2 cups blueberries. Add enough water to equal 1½ cups. Pour into saucepan. Add sugar, cornstarch, and lemon juice.
2. Cook until thickened over low heat, stirring constantly. Remove from heat. Chill for 2 hours.
3. Meanwhile mix cream cheese and milk together until creamy. Put in bottom of baked pie shell.
4. Top with ½-1 cup whole blueberries.
5. Pour cooled, thickened blueberry mixture over top.
6. Top with whipped topping just before serving.
Crumb-Topped Blueberry Pie
Dawn Shertzer
Mechanicsburg, PA
Makes 6 servings
Prep Time: 15-20 minutes
Baking Time: 25 minutes
Cooling/Chilling Time: 4 hours
1 cup water, divided
1 cup sugar
3 Tbsp. cornstarch
1 pint blueberries
8” pie crust, unbaked
¾ cup flour
¼ cup dry quick or rolled oats
¼ cup sugar
¼ cup brown sugar
6 Tbsp. butter, at room temperature
1. Pour ¾ cup water into saucepan. Add sugar.
2. Heat over high heat, stirring until sugar is dissolved.
3. Pour remaining ¼ cup water into a small bowl. Add cornstarch. Whisk until smooth. Add to sugar water.
4. Bring to a boil while stirring until thick and bubbly.
5. Add blueberries. Stir until heated through.
6. Pour into crust.
7. Combine flour, oats, and sugars in a mixing bowl. Cut in butter until crumbly.
8. Top pie with crumb topping.
9. Bake at 425° for 25 minutes.
10. Cool to room temperature, and then refrigerate 3 hours to allow filling to set.
Tips:
1. You can use this recipe for other fruits, also.
2. If the sugar syrup does not thicken as much as you like, add more cornstarch.
Cranberry Pie
Sandra Chang
Derwood, MD
Makes 6-8 servings
Prep Time: 20 minutes
Baking Time: 35-40 minutes
2 cups fresh cranberries
½ cup walnuts, chopped
1½ cups sugar, divided
half a stick (¼ cup) unsalted butter, melted
1 cup flour
1 tsp. almond extract
2 eggs, slightly beaten
1. Pour cranberries and nuts into a greased 10” pie pan.
2. Sprinkle with ¾ cup sugar.
3. In a mixing bowl, add remaining sugar to butter and blend together thoroughly.
4. Stir in flour and almond extract and mix together.
5. Add eggs and blend well.
6. Pour over cranberries and nuts.
7. Bake at 325° for 35 to 40 minutes.
Fruit and Cream Pie
Mary Jones
Marengo, OH
Makes 8 servings
Prep Time: 15 minutes
Chilling Time: 4 hours
half an 8-oz. pkg. cream cheese, at room temperature
½ cup confectioners sugar
½ cup frozen whipped topping, thawed
9” graham cracker crust
3-oz. pkg. gelatin (flavor to match fruit)
3.4-oz. box instant vanilla pudding
1¼ cups water
2 cups sliced fruit of your choice—strawberries, peaches, etc.
whipped topping
1. Mix together cream cheese and sugar until smooth.
2. Fold in whipped topping. Spread in crust. Refrigerate.
3. In saucepan, combine gelatin, pudding mix, and water until smooth. Stir constantly over medium heat until mixture comes to a boil. Remove from heat.
4. Stir in fruit. Spoon over cream-cheese layer.
5. Refrigerate 4 hours. Garnish with whipped topping just before serving.
Easy Peach Cream Pie
Doyle Rounds
Bridgewater, VA
Makes 8 servings
Prep Time: 15 minutes if using a bought pie crust; 30 minutes if making your own
Baking Time: 40-50 minutes
3 cups peeled and sliced fresh peaches
9” unbaked pie shell
2 eggs
1 cup sugar
¼ cup flour
dash of salt
1 cup heavy cream
1 tsp. vanilla extract
cinnamon, optional
1. Fill pie shell with peaches.
2. In mixing bowl, beat eggs slightly. Blend in sugar, flour, and salt.
3. Stir cream and vanilla into sugar/flour mixture. Blend well and pour over peaches.
4. Sprinkle with cinnamon if you wish.
5. Bake at 375° for 40-50 minutes, or until center shakes slightly when moved. Don’t over-bake.
6. Serve warm. For a firmer pie, chill before serving. Refrigerate leftovers.
Tips:
1. If the pie crust can’t accommodate all the filling, put the extra in a small greased baking dish. Bake it along with the pie until the filling is set.
2. To prevent the crust edges from becoming too brown, cover the edges with foil after baking 30 minutes.
Southern Peach Cobbler Pie
Lori Showalter
New Hope, VA
Makes 6-8 servings
Prep Time: 15 minutes
Baking Time: 1 hour
6-8 fresh peaches, peeled and sliced
1 scant cup sugar
1 stick (½ cup) butter, softened
1 egg, beaten
1 tsp. vanilla
1 cup flour
1. Fill a 9” pie pan with sliced peaches.
2. In a mixing bowl, cream together sugar and butter.
3. Add egg and vanilla. Beat well.
4. Gradually add flour to creamed mixture.
5. Spread over peaches.
6. Sprinkle with additional sugar and cinnamon, if desired.
7. Bake at 350° for 1 hour, or until golden brown and bubbly.
8. Serve warm with ice cream.
Fresh Peach Pie
Lavon Martins
Postville, IA
Darlene E. Miller
South Hutchinson, KS
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 30 minutes
¾ cup sugar
½ tsp. salt
1 cup water
3 Tbsp. cornstarch
2 Tbsp. white corn syrup
3-oz. pkg. peach gelatin
4-6 peaches
9” baked pie crust
1. In a saucepan, combine sugar, salt, water, cornstarch, and syrup. Cook until clear, stirring constantly.
2. Add gelatin and stir until dissolved. Cool in fridge for 30 minutes.
3. Slice peaches. Place in pie crust.
4. Pour filling over peaches. Chill until ready to serve.
5. Serve with whipped cream or ice cream.
If you want to make your own crust, try this:
1½ cups flour
½ tsp. salt
1½ Tbsp. sugar
2 Tbsp. milk
½ cup oil
Mix all ingredients together in a mixing bowl. When blended, simply press into a 9” pie plate. Jag with a fork to keep it from buckling while baking. Bake at 350° until golden brown. Cool thoroughly before filling with fruit.
— Darlene E. Miller
South Hutchinson, KS
Variation: Replace the peach gelatin with strawberry gelatin. And use 1 qt. strawberries, fresh or frozen, instead of the peaches.
— June S. Groff
Denver, PA
Mile-High Strawberry Pie
Violette Harris Denney
Carrolton, GA
Makes 12 servings
Prep Time: 20-25 minutes
Freezing Time: 4 hours, or overnight
10-oz. pkg. frozen strawberries, chopped, but not thawed
2 egg whites
1 cup sugar
2 Tbsp. lemon juice
8-oz. carton frozen whipped topping, thawed
10” crumb pie crust—graham cracker or Oreo crumb
1. Combine strawberries, egg whites, sugar, and lemon juice in an electric mixer. Beat at high speed until very stiff, 10-15 minutes.
2. Fold in whipped topping.
3. Pile into crust. Freeze at least 3-4 hours.
4. Remove from freezer 30 minutes before serving.
Frozen Strawberry Pie
Betty Salch, Bloomington, IL
Makes 6 servings
Prep Time: 20 minutes
Freezing Time: 3-4 hours
8-oz. pkg. cream cheese, at room temperature
1 cup sugar
1 tsp. vanilla
4 cups chopped fresh strawberries
12-oz. carton frozen whipped topping, thawed
½ cup chopped pecans, toasted
2 9” chocolate crumb crusts
1. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
2. Beat in the strawberries. Fold in whipped topping and pecans.
3. Pour mixture into crusts. Cover and freeze for 3-4 hours, or until firm.
4. Remove from the freezer 15-20 minutes before serving.
Gingerberry Lattice Pie
Jan Sams
Lancaster, PA
Makes 8 servings
Prep Time: 30 minutes
Baking Time: 50 minutes
15¼-oz. can crushed pineapple, juice reserved
3 cups fresh or frozen cranberries
1⅓ cups sugar
¼ cup cornstarch
1-2 Tbsp. chopped crystallized ginger, or ½ tsp. ground ginger
dough for a 9” double-crust pie
1. Drain pineapple, reserving juice.
2. Add water to pineapple juice to make 1 cup.
3. In a medium saucepan, combine cranberries and pineapple juice. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes, or until cranberries pop.
4. In a small bowl, combine sugar and cornstarch. Stir into cranberries. Cook until bubbly, stirring constantly. Remove from heat.
5. Stir in drained pineapple and ginger.
6. Fit half the pie dough into a 9” pie plate.
7. Pour filling into pie crust. If there’s more filling than will fit in the crust, grease a small baking dish and place the extra filling in it. Bake it alongside the pie.
8. Cut strips from the other half of the pie dough to make a lattice. Arrange the strips over the filling. Cover the lattice-topped pie with foil.
9. Bake at 375° for 25 minutes. Remove foil. Bake an additional 20-25 minutes until golden brown.
Hawaiian Delight Pie
Freda Imler, Eldon, MO
Josephine Earle, Citronelle, AL
Makes 6 servings
Prep Time: 10 minutes
Baking Time: 50 minutes
3 large, or 4 medium-sized, eggs, beaten slightly
1 cup sugar
1 cup grated or flaked coconut
1 cup drained crushed pineapple
½ stick (4 Tbsp.) butter, melted
pinch of salt
unbaked 8” pie shell
1. Mix first 6 ingredients in a mixing bowl.
2. Pour into unbaked pie shell.
3. Bake at 350° for 10 minutes, and then at 325° for 40 minutes, or until lightly browned and knife inserted in middle comes out clean.
Tip: If you use a foil pie pan, fill it, and then place it on a cookie sheet to bake. That will help the bottom crust to bake more fully.
— Jeanne Heyerly
Chenoa, IL
Lemon Sponge Pie
Jean H. Robinson
Cinnaminson, NJ
Makes 6 servings
Prep Time: 20 minutes
Baking Time: 25 minutes
1 cup sugar
3 Tbsp. flour
2 Tbsp. butter, melted
2 eggs, separated
¼ tsp. salt
1 cup milk
grated rind and juice of a large lemon
9” unbaked pie shell
1. In a mixing bowl, combine sugar, flour, and butter.
2. Beat egg yolks in a small bowl. Add to filling mixture. Blend well.
3. Add salt, milk, lemon rind, and juice. Mix well.
4. In a separate bowl, beat egg whites until stiff. Fold into pie filling.
5. Pour into pie shell.
6. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake an additional 15 minutes, until top is golden brown. Cool.
Lemon Sour Cream Pie
Lilli Peters
Dodge City, KS
Makes 6-8 servings
Prep Time: 15 minutes
Cooking Time: 20-30 minutes
Cooking Time: 1 hour
1 cup sugar
3½ Tbsp. cornstarch
1 Tbsp. finely grated lemon rind (reserve juice and several slices)
½ cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
half a stick (¼ cup) butter, softened
1 cup sour cream
9-inch deep baked pie shell
1 cup heavy cream, whipped
lemon twists for garnish
1. In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk. Cook over medium heat until thickened. Stir frequently.
2. Stir in butter until melted. Cool to room temperature.
3. Stir sour cream into pie filling. Pour into pie shell.
4. Cover with whipped cream. Garnish with lemon twists.
5. Refrigerate until ready to serve.
Microwave Lemon Pie
Jean Butzer
Batavia, NY
Makes 6 servings
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Cooking Time: 2 hours
baked 9” pie shell
1 cup sugar
4 Tbsp. cornstarch
¼ tsp. salt
1¾ cups water, divided
3 egg yolks, slightly beaten
2 Tbsp. butter, at room temperature
⅓ cup lemon juice
whipped cream or whipped topping
1. Combine sugar, cornstarch, salt, and ¼ cup water in a 1½-qt. microwavable casserole.
2. Microwave remaining water on high for 2-3 minutes until boiling. Stir into sugar mixture. Microwave on high 4-6 minutes until very thick. Stir every 2 minutes.
3. In a separate bowl, add a little hot mixture into egg yolks. Then blend yolks well into sugar mixture. Microwave on high 1 minute.
4. Stir in butter. Then add lemon juice. Cool slightly and turn into pie shell.
5. Serve cooled, topped with whipped cream or whipped topping.
Tips:
1. To make a large deep-dish pie, you can double this recipe.
2. This is also good served in custard cups as a pudding with no crust.
3. The microwave is a wonderful way to make the lemon filling—no need to worry about it sticking to the bottom of the pan as it thickens.
Key Lime Pie
Norma I. Gehman, Ephrata, PA
Makes 1 10” pie
Prep Time: 20 minutes
Baking Time: 25-28 minutes
Chilling Time: 8 hours, or overnight
1½ cups graham cracker crumbs
½ cup firmly packed light brown sugar
1 stick (½ cup) butter, melted
2 14-oz. cans sweetened condensed milk
1 cup key lime juice
2 egg whites
¼ tsp. cream of tartar
2 Tbsp. sugar
1. Combine first 3 ingredients. Press into a 10” pie pan.
2. Bake at 350° for 10 minutes, or until lightly browned. Cool.
3. In a mixing bowl, stir milk and lime juice together until blended. Pour into crust.
4. In a clean mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
5. Gradually beat sugar into the egg whites until the sugar dissolves and soft peaks are formed, about 2-4 minutes.
6. Spread egg-white meringue over filling. Bake at 325° for 25-28 minutes.
7. Chill 8 hours, or overnight.
Pumpkin Pie
Wafi Brandt, Manheim, PA
Makes 6-8 servings
Prep Time: 15-20 minutes
Baking Time: 40-50 minutes
9” unbaked pie shell
3 eggs
scant ½ cup brown sugar
⅓ cup sugar
¼ tsp. salt
1¼ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
dash of allspice
⅔ tsp. vanilla
1⅓ cups pumpkin
1⅓ cups milk
2 tsp. cornstarch
1. Beat eggs in a large mixing bowl. Add all remaining ingredients as listed. Whisk until very smooth.
2. Pour into unbaked pie shell.
3. Bake at 350° for 40-50 minutes, until set and browned.
Sour Cream Raisin Pie
Kay Magruder
Seminole, OK
Makes 6 servings
Prep Time: 20 minutes
Cooking/Baking Time: 30 minutes
Cooking Time: 45-60 minutes
1 cup sour cream
½ cup raisins
1 cup, plus 2 Tbsp., sugar, divided
¼ tsp. ground cloves
½ tsp. cinnamon
dash of salt
4 eggs, separated and divided
1 9” baked pie crust, cooled
1. In a medium-sized saucepan, blend together sour cream, raisins, 1 cup sugar, spices, salt, 1 egg white, and 4 egg yolks. (Reserve the 3 other whites for the meringue.) Cook over low heat until raisins plump and are tender.
2. Let pie filling and crust cool completely before pouring the filling into the crust.
3. Prepare the meringue topping by beating the 3 reserved egg whites until stiff.
4. Fold in 2 Tbsp. sugar, beating gently until the sugar is incorporated. Then increase beating to top speed until meringue turns glossy and stiff peaks form.
5. Pile meringue on cooled pie filling in crust. Bake at 350° for about 12 minutes, until golden brown.
Oatmeal Pie
Edna Beckler
Mt. Pleasant, IA
Makes 8 servings
Prep Time: 30 minutes
Baking Time: 50 minutes
half a stick (¼ cup) butter
1 cup brown sugar
2 eggs, beaten
dash of salt
1 tsp. vanilla
¾ cup milk
¾ cup light corn syrup
½ cup unsweetened, grated or flaked, coconut
¾ cup dry quick, or rolled, oatmeal
¼ cup chopped nuts
9” unbaked pie crust
1. Melt butter. Mix with sugar in a large mixing bowl.
2. Add beaten eggs, salt, and vanilla.
3. Add remaining ingredients in order given.
4. Pour into unbaked 9” pie crust and bake at 350° for 50 minutes.
French Rhubarb Custard Pie
Carol Findling
Princeton, IL
Makes 8 servings
Prep Time: 25 minutes
Baking Time: 40-50 minutes
Cooking Time: 1-2 hours
2 egg whites
2 whole eggs
3 Tbsp. milk
1½ cups sugar
¼ cup flour
¾ tsp. nutmeg
4-6 cups rhubarb, cut into ½” pieces
pie dough for 1 single deep-dish crust
Topping:
⅓ cup butter, at room temperature
½ cup brown sugar, packed
1 cup flour
1. In a large bowl combine egg whites, whole eggs, milk, sugar, flour, and nutmeg. Beat thoroughly.
2. Add cut-up rhubarb.
3. Put pie dough into deep pie pan and flute crust above rim of pie pan. Pour rhubarb mixture into unbaked crust.
4. Blend butter, brown sugar, and flour in food processor until crumbly. Sprinkle over pie filling.
5. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for an additional 30-40 minutes, until nicely browned.
6. Cool and serve.
Tip: This pie may seem runny while it’s warm, but it will thicken as it cools.
German Sweet Chocolate Pie
Hazel Lightcap Propst
Oxford, PA
Makes 8 servings
Prep Time: 10 minutes
Baking Time: 35 minutes
13-oz. can evaporated milk
4-oz. package German sweet chocolate, melted
¼ cup butter, softened
3 eggs
½ cup sugar
1⅓ cups unsweetened, grated or flaked, coconut
½ cup chopped nuts
1. In an electric mixer bowl, blend evaporated milk, melted chocolate, butter, eggs, and sugar for 15 seconds on medium speed.
2. Pour into a greased 9” pie pan. Sprinkle with coconut and nuts.
3. Bake at 350° for 35 minutes.
Chocolate Chess Pie
J. Stefl
East Bethany, NY
Makes 8 servings
Prep Time: 15 minutes
Baking Time: 35-45 minutes
Cooling/Chilling Time: 4-5 hours
Filling:
1 cup sugar
1 Tbsp. flour
⅓ cup dry baking cocoa powder
2 egg yolks
1 egg
3 Tbsp. water
1 tsp. distilled vinegar
2 sticks (1 cup) butter, melted
9” pie crust
Ganache:
2 cups chocolate chips
1 cup whipping cream
Topping:
1 cup whipping cream
2 Tbsp. confectioners sugar
1. Mix together filling ingredients until thickened and smooth.
2. Pour into pie shell and bake at 350° until set, about 35-45 minutes. Cool.
3. Combine ganache ingredients in a double boiler until smooth and thickened. Cool.
4. While ganache cools, whip the cream for the topping. When soft peaks have formed, fold in sugar. Continue whipping until stiff.
5. Pour cooled topping over baked filling. Top with ganache. Refrigerate for several hours before slicing and serving.
Tips:
1. You can cut this pie and freeze individual pieces.
2. Serve this rich pie with fresh raspberries.
Fudge Pie
Vicki Hill, Memphis, TN
Makes 8-10 servings
Prep Time: 10-20 minutes
Baking Time: 25 minutes
Cooking Time: 1 hour
2 squares unsweetened chocolate
1 stick (½ cup) butter
1 cup sugar
2 eggs
¼ cup flour
1 tsp. vanilla
⅛ tsp. salt
½ cup pecans, chopped
1. Melt chocolate and butter over water in top of double boiler.
2. Add remaining ingredients in order listed. Mix well.
3. Pour into a greased 9” pie pan.
4. Bake at 350° for 25 minutes.
5. Allow to cool before cutting into wedges to serve.
White Chocolate Pie
Jeanne Allen
Rye, CO
Makes 6 servings
Prep Time: 15-30 minutes
Chilling Time: 6 hours
8 ozs. white chocolate
20 large marshmallows
½ cup milk
½ pt. whipping cream
½ tsp. vanilla
½ cup toasted almonds, cut in half or coarsely chopped
9” baked pie crust
1. Over hot water in double boiler, melt chocolate and marshmallows over medium heat.
2. Stir in milk. Cool completely.
3. Whip cream in a chilled bowl until stiff.
4. Fold in vanilla.
5. Fold cooled chocolate mixture into flavored whipped cream.
6. Fold in almonds. Pour into pie shell.
7. Chill several hours before serving.
White Christmas Pie
Carolyn Bell
Quinter, KS
Makes 8 servings
Prep Time: 30 minutes
Chilling Time: 1-2 hours
14-oz. can sweetened condensed milk
⅓ cup lemon juice
⅓ cup grated coconut
½ cup chopped pecans
16-oz. can crushed pineapples, drained
½ tsp. pineapple flavoring
12-oz. carton whipped topping
2 8” baked pie shells
1. In a large mixing bowl, combine milk, lemon juice, coconut, pecans, pineapple, and pineapple flavoring.
2. Fold in whipped topping. Pour into pie shells. Chill at least 1 hour before serving.
A Tip —
To keep the crust from becoming overdone when baking pies, loosely wrap the edge of the pie plate with aluminum foil after approximately 30 minutes of baking, at about the time the crust is turning golden brown.
Peanut Butter Pie
Nadine Martinitz
Salina, KS
Trudy Kutter
Corfu, NY
Makes 8 servings
Prep Time: 15 minutes
Freezing Time: 6 hours, or overnight
8-oz. pkg. cream cheese, softened
½-1 cup peanut butter
½ cup milk
1 cup confectioners sugar
8-oz. container frozen whipped topping, thawed, divided
prepared graham cracker pie crust
¼ cup chopped peanuts
1. Combine cream cheese, peanut butter, and milk, using an electric hand mixer.
2. Add confectioners sugar and mix well. Fold in ¾ of the whipped topping (reserve the rest).
3. Pour into graham cracker crust and freeze until firm.
4. Just before serving, edge the top of the pie with the remaining whipped topping. Sprinkle the peanuts in the center of the pie.
Variation:
1. Instead of milk, use 12-oz. jar marshmallow cream.
— Sharon Leali
Jackson, OH
2. Instead of a graham cracker pie crust, use a chocolate graham cracker crust.
— Sharon Leali
Jackson, OH
— Bernadette Veenstra
Rockford, MI
3. Spread ¼ cup hot fudge sundae topping over the bottom of the pie crust before adding the rest of the pie filling.
— Stacy Petersheim
Mechanicsburg, PA
Pecan Dream Pie
Jeanne Allen
Rye, CO
Makes 8 servings
Prep Time: 20-25 minutes
Baking Time: 45-50 minutes
Cooking Time: 2 hours
9” unbaked pie crust
1 stick (½ cup) butter, softened
1 cup sugar
2 eggs, separated
2 Tbsp. vinegar
dash of salt
1 tsp. vanilla
⅛ tsp. nutmeg
½ cup pecans
1 cup golden raisins
1. Jag pie crust with sharp fork all over its surface to prevent it from buckling while pre-baking it. Bake the empty crust at 400° for 10 minutes. Remove from oven and set aside.
2. In a mixing bowl, cream together butter and sugar until smooth.
3. Add egg yolks, vinegar, salt, vanilla, nutmeg, pecans, and raisins.
4. In a separate bowl, beat egg whites until stiff.
5. Fold stiff whites into filling mixture. Pour into crust.
6. Bake at 350° for 35-40 minutes, or until golden.
7. Cool to room temperature before serving.
Southern Pecan Pie
Mary Ann Bowman, East Earl, PA
Makes 6 servings
Prep Time: 10 minutes
Baking Time: 50-60 minutes
unbaked 8” pie crust
1 cup chopped pecans
3 eggs
⅓ cup brown sugar
1 cup light corn syrup
2 Tbsp. butter, softened
⅛ tsp. salt
1 tsp. vanilla
1. Place pecans in pie crust.
2. Beat eggs in a mixing bowl.
3. Add remaining ingredients and mix well.
4. Gently spoon filling over pecans.
5. Bake at 350° for 50-60 minutes, or until browned and set in the middle.
Variation: Instead of brown sugar and corn syrup, use ¾ cup honey.
— Charlotte Hill
Rapid City, SD
Lemon Pecan Pie
Betsy Chutchian
Grand Prairie, TX
Makes 6-8 servings
Prep Time: 10 minutes
Baking Time: 30-40 minutes
Cooking Time: 1-2 hours
3 eggs
2⅔ Tbsp. butter, softened
1-1¼ cups sugar, according to your preference
¾ cup chopped pecans
1 tsp. lemon extract
juice of half a lemon
8” unbaked pie shell
1. Mix first 6 ingredients in order listed in a large mixing bowl. Stir with a spoon, not a mixer, just enough to incorporate all ingredients.
2. Pour into pie shell.
3. Bake at 350° for 30-40 minutes, or until crust is brown and pie filling is set.
4. Allow to cool before slicing to serve.
Cream Cheese Pecan Pie
Martha Bender
New Paris, IN
Makes 8-10 servings
Prep Time: 30 minutes
Baking Time: 35-45 minutes
8-oz. pkg. cream cheese, softened
½ cup sugar
1 egg, beaten
½ tsp. salt
1 tsp. vanilla
10” unbaked pie shell
1¼ cups chopped pecans
Topping:
3 eggs
1 cup light corn syrup
½ tsp. vanilla
1. In a large mixing bowl, cream together cream cheese, sugar, egg, salt, and vanilla.
2. Spread over bottom of pie shell.
3. Sprinkle pecans over cream-cheese layer.
4. Make topping by combining 3 eggs, corn syrup, and vanilla. Beat until smooth. Pour over pecans.
5. Bake at 375° for 35-45 minutes, or until golden brown.
Crispy R-Ice Cream Pie
Lavina Hochstedler
Grand Blanc, MI
Makes 8 servings
Prep Time: 10-15 minutes
Chilling Time: 1 hour
Freezing Time: 3 hours
⅓ cup corn syrup
⅓ cup peanut butter
2 cups crispy rice cereal
1 qt. vanilla ice cream, slightly softened
sliced, sweetened fresh peaches, or peaches and blueberries
1. Measure corn syrup and peanut butter into a large bowl. Stir until thoroughly combined.
2. Add crispy rice cereal and mix well.
3. Firmly press mixture evenly into the bottom and up the sides of a greased 9” glass pie plate. Chill 1 hour.
4. Fill with vanilla ice cream. Freeze until firm.
5. Place pie in fridge ½ hour before serving. Cut into slices. Top each piece with fresh fruit.
Peanut Butter Banana Pie
Joy Sutter, Perkasie, PA
Makes 8 servings
Prep Time: 45 minutes
Baking/Cooking Time: 27 minutes
Cooling/Chilling Time: 5-6 hours
Crust:
1 cup graham crackers, crushed
2 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
⅔ cup sugar
3½ Tbsp. cornstarch
¼ tsp. salt
1⅓ cups milk
2 large eggs, slightly beaten
2 Tbsp. creamy peanut butter
1 tsp. vanilla extract
2½ cups sliced bananas
1½ cups frozen whipped topping, thawed
1. In a mixing bowl, combine crust ingredients. Press into a 9” pie plate.
2. Bake at 350° for 10-12 minutes. Cool.
3. Make the filling by combining sugar, cornstarch, and salt in a saucepan.
4. Gradually add milk, stirring until well blended.
5. Bring to a boil and cook for 1 minute, whisking constantly.
6. Place the eggs in the mixing bowl. Gradually add about one-third of the hot creamy filling to the eggs, stirring constantly to blend and to keep the eggs from scrambling.
7. When the eggs have been incorporated well, return the creamy egg mixture to the pan. Stir constantly over low heat, until thickened.
8. Remove from heat and stir in peanut butter and vanilla. Cool slightly.
9. Arrange banana slices on top of graham cracker crust.
10. Spoon in filling.
11. Press plastic wrap onto filling to prevent skin from forming. Chill 4 hours.
12. Remove plastic wrap and top with whipped topping. Chill until ready to serve.
Shoo-Fly Pie
Sharon Anders, Alburtis, PA
Arlene M. Kopp, Lineboro, MD
Makes 8 servings
Prep Time: 15-20 minutes
Baking Time: 40 minutes
Crumbs:
1 cup flour
⅔ cup brown sugar
1 Tbsp. butter, softened
Filling:
1 cup molasses
1 egg
1 tsp. baking soda
1 cup boiling water
unbaked 9” pie shell
1. In a mixing bowl, stir together flour, brown sugar, and butter. Reserve ½ cup of crumbs, and set aside.
2. Add molasses and egg to crumb mixture remaining in the mixing bowl. Mix well.
3. Dissolve soda in boiling water. Then add to the mixing bowl, mixing until blended.
4. Pour filling into pie shell and top with remaining crumbs.
5. Bake for 10 minutes at 375°; then for 30 minutes at 350°.
No-Roll Pie Crust
Annabelle Unternahrer
Shipshewana, IN
Makes 1 10” pie crust
Prep Time: 5-10 minutes
Baking Time: 12 minutes
1½ cups flour
½ cup oil
¼ tsp. salt
2 Tbsp. sugar
2 Tbsp. milk
1. Blend ingredients in a large 10” pie pan.
2. Press into shape with the back of a spoon.
3. Bake at 400° for 12 minutes.
4. During baking time prepare whatever filling you wish to use.