Chloe’s Strawberry Pie
Rachel Boyd
Defiance, OH
This luscious pie is my great-grandma’s recipe that has been handed down in our family. It is our most requested first-of-summer pie...just when strawberries are in season!
3 c. strawberries, hulled
9-inch pie crust, baked
1 c. sugar
3 T. cornstarch
1 c. water
2 T. corn syrup
2 T. strawberry gelatin mix
Slice 2 cups strawberries; chop remaining strawberries and set aside. Arrange sliced strawberries in baked pie crust; set aside. In a saucepan over medium-low heat, mix together sugar, cornstarch, water and corn syrup. Add reserved chopped strawberries; cook until thickened. Stir in dry gelatin mix; cool. Pour mixture into pie crust; cover and chill until firm. Makes 8 servings.
Oh-So-Easy Pie Crust
Kate Scott
Mulberry, IN
This is an easy crust to handle and can be re-rolled without becoming tough. The recipe came from a cookbook my granny gave me, from the small-town church she and my mother attend.
1-1/4 c. shortening
3 c. all-purpose flour
1 t. salt
1 egg, beaten
5 T. water
1 T. vinegar
In a bowl, cut shortening into flour and salt. In a separate bowl, whisk egg, water and vinegar; pour into flour mixture. Blend with a spoon just until moistened. Roll out dough on a floured surface; divide into 2 parts. Use immediately or wrap and refrigerate up to 2 weeks before using. Makes two, 9-inch pie crusts.
Granny’s Shoo-Fly Pie
Kristi Boyle
Easton, MD
My children are so happy when we go to Granny’s house and she has just pulled a warm shoo-fly pie out of the oven. It’s amazing that such a yummy pie can be made from these simple ingredients!
1 c. molasses
1/2 c. brown sugar, packed
3 eggs, beaten
1 t. baking soda
1 c. hot water
9-inch pie crust
Mix together all ingredients except crust. Pour half the mixture into unbaked pie crust; spread 1/4 of Crumb Topping over top. Pour in remaining molasses mixture; add remaining topping. Bake at 400 degrees for 10 minutes. Reduce oven to 375 degrees; bake an additional 50 minutes. Cool completely before slicing. Serves 8.
Crumb Topping:
2-1/2 c. all-purpose flour
1 c. brown sugar, packed
1/2 c. shortening
Mix all ingredients until crumbly.
For a scrumptious dessert in a jiffy, make an ice cream pie! Soften two pints of your favorite ice cream and spread in a graham cracker crust, then freeze. Garnish with whipped topping and cookie crumbs or fresh berries.
Old-Fashioned Sugar Cream Pie
Brenda Huey
Geneva, IN
This was my Grandma Cline’s famous pie recipe. It is so good! She’s gone now, but my mother and I use this recipe in our bakery.
1/2 c. sugar
1/2 c. brown sugar, packed
2 T. all-purpose flour
1 c. whipping cream
9-inch pie crust
Whisk together sugars, flour and cream; pour into unbaked pie crust. Bake at 350 degrees for 30 to 40 minutes, until top is bubbly. Cool completely before slicing. Serves 8.
Mom’s No-Fail Pie Pastry
Richelle Leck
Ontario, Canada
A recipe handed down from my grandmother to my mother, then to me. My grandparents came from England, so I suppose it came from there generations back.
5 c. all-purpose flour
1 t. baking powder
1/2 t. salt
2 c. lard or shortening
1 egg, beaten
1 t. vinegar
In a large bowl, combine flour, baking powder, salt and lard or shortening; mix until well blended. Place egg and vinegar in a measuring cup; add warm water until it measures one cup total. Mix lightly. Make a well in middle of flour mixture; pour in egg mixture. Stir until pastry is smooth. Divide into 4 equal parts and roll out on a floured surface. Makes four, 9-inch pie crusts.
An old-time treat for the kids! Roll out scraps of pie dough, sprinkle with cinnamon-sugar and bake at 350 degrees for about 10 minutes, or until golden.
Nan’s Chocolate Pie
Becky Ladd
Delaware, OH
The most delicious chocolate pie ever! This recipe belonged to my grandmother. She was such a wonderful cook and an excellent seamstress too, who made a lot of my older sister’s and my clothes.
1 c. sugar
3 T. cornstarch
1/3 c. baking cocoa
1/4 t. salt
1-1/2 c. milk
3 egg yolks, beaten
1/4 c. butter
1 t. vanilla extract
1/2 t. almond extract
9-inch pie crust, baked
Garnish: whipped cream, grated chocolate
In a saucepan, combine sugar, cornstarch, cocoa and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 2 minutes; remove from heat. Stir a small amount of hot mixture into egg yolks. Immediately add yolk mixture to saucepan and cook 2 minutes over low heat, stirring constantly. Remove from heat; add butter and extracts. Stir until smooth. Pour into baked pie crust. Cool in refrigerator; garnish with whipped cream and grated chocolate. Serves 8.
Adding chocolate curls dresses up any homemade dessert and they’re a snap to make...just pull a vegetable peeler across a chocolate bar.
Grandma Katie’s Glacé Pie
Suzy Brugger Kanode
Weyers Cave, VA
I can remember picking the blueberries for this pie with my grandma and mother, then dividing them up among us. This is by far the most scrumptious pie I make...everywhere I take it, everyone raves and asks for the recipe!
4 c. blueberries, divided
1 c. water, divided
1 c. sugar
3 T. cornstarch
9-inch pie crust, baked
In a saucepan over low heat, combine one cup blueberries and 2/3 cup water. Simmer for about 5 minutes; stir. Add sugar, cornstarch and remaining water; boil one minute, stirring constantly. Cool slightly. Put 2 cups blueberries into baked pie crust. Pour cooked mixture over blueberries. Top with remaining blueberries. Cover and chill until serving time. Makes 8 servings.
After Sunday dinner, set up old-fashioned games like badminton and croquet in the backyard...fun for all ages! Indoors, try favorite board games. Everyone is sure to have a great time.
Simple Crumb Cake
Mary Anne Acquisto
Pocono Summit, PA
This recipe was handed down through the family from my great-grandmother. It’s scrumptious and simple to make.
18-1/2 oz. pkg. yellow or white cake mix
2/3 c. milk
2/3 c. oil
4 eggs, beaten
Garnish: powdered sugar
Mix together dry cake mix, milk, oil and eggs. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes. Let cool. Spread Crumb Topping over cake. Bake an additional 15 to 20 minutes. Cool. Sift powdered sugar on top. Makes 12 to 16 servings.
Crumb Topping:
3 c. all-purpose flour
1/2 c. powdered sugar
1/2 c. brown sugar, packed
2 T. cinnamon
1/2 c. butter, melted
1 T. vanilla extract
Mix together flour, sugars and cinnamon. Mix butter and vanilla; pour into flour mixture. Stir until crumbly.
At dessert time, set out whipped cream and shakers of cinnamon and cocoa for coffee drinkers. Tea drinkers will love a basket of special teas with honey and lemon slices. Grandma’s desserts deserve the very best!
Yummy Carrot Cake
Cindy Beach
Franklin, NY
My grandma made this cake every year for Thanksgiving dinner at her farm. Grandma has been gone over twenty years now, and I honor her memory by making her carrot cake for my family’s holiday. My husband always wants this cake for his birthday too. This recipe is by far my most requested!
4 eggs, beaten
2 c. sugar
1-1/4 c. oil
3 c. carrots, peeled and grated
2 c. all-purpose flour
2 t. cinnamon
2 t. baking soda
1 t. salt
Optional: chopped walnuts
Combine eggs, sugar, oil and carrots in a large bowl, beating well after adding each ingredient. In a separate bowl, sift together remaining ingredients except walnuts. Add to egg mixture; beat well to make a thin batter. Pour into a greased and lightly floured Bundt® pan; bake at 325 degrees for 40 to 50 minutes. A greased 13"x9" baking pan may also be used; bake at 325 degrees for 30 to 35 minutes. Cool. Frost with Cream Cheese Frosting; sprinkle with walnuts, if desired. Makes 12 to 15 servings.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
16-oz. pkg. powdered sugar
Blend all ingredients together until smooth.
Garnish cakes, cupcakes or cookies in a jiffy...sprinkle powdered sugar or cocoa through a doily.
Strawberry Layer Cake
Steven Wilson
Chesterfield, VA
Spring was always a wonderful time of year growing up in North Carolina...it meant strawberry time. I remember going with Grandma to the strawberry farm to pick those huge, luscious red berries, often eating as many as we put in the basket! She always used some of the fresh berries to make one of her delicious cakes to take to the Sunday night church social.
6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
18-1/2 oz. pkg. white cake mix
2 T. all-purpose flour
1 c. strawberries, hulled and chopped
4 eggs
In a large bowl, dissolve dry gelatin mix in hot water; cool. Add dry cake mix, flour and strawberries; mix well. Add eggs, one at a time, beating slightly after each one. Pour batter into 3 greased 8" round cake pans. Bake at 350 degrees for 20 minutes, until cake tests done. Cool; assemble cake layers with Strawberry Frosting. Serves 12.
Strawberry Frosting:
1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
1/3 c. strawberries, hulled and finely chopped
Blend butter and powdered sugar together, adding sugar to desired consistency. Add strawberries; blend thoroughly.
Stored on the counter under a cake dome, a cake will stay fresh for about three days...if it lasts that long!
My Grandma’s Chocolate Cake
Regina Wood
Ava, MO
Grandma always baked this scrumptious made-from-scratch cake when we were coming to visit her.
3 c. all-purpose flour
2 c. sugar
1/3 c. baking cocoa
1/2 t. salt
2 t. baking soda
1 t. vanilla extract
3/4 c. oil
2 T. vinegar
2 c. cold water
In a large bowl, mix together all ingredients in order given. Blend well; pour into a greased 13"x9" baking pan. Bake at 350 degrees for 35 minutes, or until a toothpick tests clean. Cool; frost with Chocolate Frosting. Serves 12.
Chocolate Frosting:
1/3 c. butter-flavored shortening
1/3 c. baking cocoa
2 c. powdered sugar
1-1/2 t. vanilla extract
2 T. milk
Combine all ingredients; blend until smooth.
Turn a tried & true cake recipe into yummy cupcakes...so pretty to serve, such fun to eat! Fill greased muffin cups 2/3 full of cake batter. Bake at 350 degrees until a toothpick tests clean, about 18 to 20 minutes. Cool and frost.
Oma’s Lemon Cheesecake
Cora Wilfinger
Manitowoc, WI
This is a treasured recipe, handed down from my Oma (German for Gramma) all the way to my daughter. This wonderful treat has been present at every Christmas in my life...not a crumb is left on the plate! The cake crust makes this so elegant and the cheesy, light lemony goodness shines through. It is so worth the extra steps!
1-1/2 c. all-purpose flour
2-1/4 c. sugar, divided
1/2 c. butter, softened
4 eggs, divided
2 t. vanilla extract, divided
1 T. milk
1/2 t. salt
1 t. baking powder
2 8-oz. pkgs. cream cheese, softened
16-oz. container sour cream, divided
zest of 1 lemon, divided
Combine flour, 2/3 cup sugar, butter, 2 eggs, one teaspoon vanilla, milk, salt and baking powder. Mix well. Press evenly into the bottom and partially up the sides of a lightly greased 9" round springform pan. For filling, blend cream cheese with remaining sugar until smooth. Beat in remaining eggs, one at a time; stir in one cup sour cream, remaining vanilla and 2/3 of lemon zest. Pour filling into crust; bake at 325 degrees for one hour. Turn off oven; leave pan in oven for 15 minutes. For topping, mix together remaining sour cream, sugar and zest until smooth. Spread topping over filling. Bake at 325 degrees for an additional 15 minutes. Cool before serving. Serves 12.
Accent a dessert with edible flowers...rose petals, nasturtiums, violets and pansies are some colorful choices. Make sure your flowers are pesticide-free and rinse them well before using.
Sunshine Angel Food Cake
Jean Lambright
Hillsboro, WI
It was always a treat to eat at Grandmother’s house. She had that certain touch that made her cooking and baking simply delicious. This homemade cake is a great example.
6 eggs, separated
3/8 t. salt, divided
1/2 t. cream of tartar
1 t. vanilla extract
1-1/2 c. sugar, divided
1-1/4 c. all-purpose flour, divided
1/4 c. cold water
1 t. baking powder
1/2 t. lemon extract
In a large bowl with an electric mixer on medium setting, beat egg whites until foamy. Add 1/4 teaspoon salt, cream of tartar and vanilla; beat on high setting until stiff peaks form. Mix in 3/4 cup sugar and 1/2 cup flour; pour batter into an ungreased 10" tube pan. In a separate large bowl, beat egg yolks until lemon colored. Add water, baking powder, extract and remaining salt, sugar and flour; mix well. Pour egg yolk mixture over egg white mixture. Bake at 350 degrees for 50 to 60 minutes. Serves 10.
Try these easy and memorable dessert topping ideas...gummy candies, conversation hearts, mini chocolate chips, candy sprinkles or a drizzle of chocolate syrup. Sweet and simple!
Granny’s Pound Cake
Vici Randolph
Gaffney, SC
My granny has made this pound cake all my life. She has changed it so many times with different flavors of extract...I don’t know if we ever had the same kind twice! I can remember Granny fussing at me when I was little because I would pick the crunchy topping off the pound cakes she made. It is still my favorite part of the cake today.
1/2 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 c. cake flour
1/2 t. baking powder
1 c. milk
2 t. vanilla, lemon or almond extract
Blend together butter, shortening and sugar. Add eggs, one at a time; beat well after each. In a separate bowl, sift together flour and baking powder. Add flour mixture to butter mixture, alternating with milk. Beat well; stir in extract. Pour batter into a greased 9" Bundt® pan. Place pan in a cold oven. Set to 325 degrees and bake for about 2 hours, or until a toothpick inserted in center tests clean. Makes 20 to 25 servings.
After dessert, take everyone on a nature hike at a nearby park or around the neighborhood. Take along a pocket-size nature guide, a magnifying glass and a tote bag to bring back special finds. Fun for young & old, and a great way to lose that too-full feeling!
Chip Apple Cake
Patty Scharinger
Leavenworth, KS
The sweet smell of Great-Grandma Harnish’s Chip Apple Cake baking brings back many warm memories. I remember our entire family piling in the back of Grandpa’s old truck to gather black walnuts, then coming back to Grandma’s chicken & noodles or Grandpa’s secret-recipe chili. Dessert, of course, would be Chip Apple Cake. When my youngest daughter was eight, she entered this cake in the county fair and was awarded reserve champion. I’m not sure who was proudest, Elizabeth, Grandma or myself!
2 c. Jonathan apples, cored, peeled and chopped
1 c. sugar
1/4 c. butter, melted
1 egg, beaten
1-1/2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
Optional: 1/2 c. chopped walnuts
Toss together apples and sugar; let stand for 10 minutes. Drizzle melted butter over apples. Add egg; mix well and set aside. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Add flour mixture to apple mixture; blend together. Stir in walnuts, if desired. Pour into a greased 8"x8" baking pan. Bake at 350 degrees for 40 minutes, or until a toothpick tests done. Makes 9 servings.
Any aspiring young baker would love to have his or her very own baking tools. Fill an unbreakable batter bowl with a wire whisk, measuring cups & spoons, an oven mitt and of course a cookbook...a gift that’s sure to please!
Granny’s Chocolate Cobbler
Lorrie Smith
Drummonds, TN
This recipe has been passed around in my family for years. It’s just too yummy for words...yet oh-so quick & easy to make!
3/4 c. butter, melted
3 c. sugar, divided
1-1/2 c. self-rising flour
1/2 c. milk
1/2 c. plus 2 T. baking cocoa, divided
2 t. vanilla extract
2-1/2 c. boiling water
Spread melted butter in a 13"x9" baking pan; set aside. In a large bowl, combine 1-1/2 cups sugar, flour, milk, 2 tablespoons cocoa and vanilla. Pour over melted butter in pan. In a small bowl, mix together remaining sugar and cocoa; sprinkle evenly over batter. Pour boiling water over batter; do not stir. Bake at 350 degrees for 30 minutes. Serve warm. Makes 6 to 8 servings.
Fill a big apothecary jar with an assortment of retro penny candy...gumdrops, root beer barrels, caramels, sour balls, peppermints and lemon drops. Invite each guest to choose a favorite...such fun!
Grandma’s Baked Apples
Rebecca Geyer
Bremen, IN
When I was a little girl, I had to wait until Thanksgiving to enjoy Grandma Romaine’s Baked Apples. Now that I have her recipe, we make them year ’round...they’re scrumptious!
8 to 12 Cortland apples, cored, peeled and sliced
1 c. brown sugar, packed
1/3 c. corn syrup
1/4 c. water
3 T. butter, sliced
1/3 c. all-purpose flour
cinnamon to taste
Garnish: sweetened whipped cream
To a greased 13"x9" baking pan, add water to 1/4-inch depth. Arrange apple slices in pan. Bake, uncovered, at 375 degrees for 30 minutes. Drain; arrange apples evenly in pan and set aside. In a saucepan over medium-low heat, combine brown sugar, corn syrup, 1/4 cup water, butter and flour. Cook and stir until thickened; spoon over apples. Sprinkle apples with cinnamon. Bake at 350 degrees for an additional 15 to 20 minutes. Serve warm with whipped cream. Makes 12 servings.
Any homemade dessert is extra special topped with dollops of whipped cream. It’s oh-so simple too. In a chilled bowl, with chilled beaters, whip a cup of whipping cream until soft peaks form. Mix in 2 teaspoons sugar and 2 teaspoons vanilla extract...and enjoy!
Country Rhubarb Crunch
Terri Clark
Huber Heights, OH
My grandma made this for all of us back in the 1950s and 1960s. Our grandpa loved rhubarb and after Grandma found this recipe, we loved it too. We still enjoy it and even the little ones like it.
1 c. plus 2 T. all-purpose flour, divided
2 c. sugar, divided
1 T. butter, diced
4 c. rhubarb, sliced
1 t. baking powder
1/4 t. salt
1 egg, beaten
Garnish: vanilla ice cream
In a large bowl, mix together 2 tablespoons flour, one cup sugar, butter and rhubarb. Spoon into an ungreased 8"x8" baking pan. In a separate bowl, mix together remaining flour, sugar, baking powder and salt. Add egg; mix. Mixture will be crumbly. Sprinkle over rhubarb mixture; shake pan so crumbs settle into rhubarb. Bake at 350 degrees for 40 minutes, or until crust is lightly golden. Serve warm or cold, topped with scoops of vanilla ice cream. Makes 8 servings.
Invite family & friends to a Sunday afternoon dessert social! Everyone brings a pie, a cake or another favorite dessert...you provide the ice cream and whipped topping.
Estelle’s Baked Custard
Sharon Jones
Oklahoma City, OK
My Grandmother Estelle made this custard for as long as I can remember and now the secret has been passed down to me. It is one of my favorites...if you are a custard lover, you will love it too!
6 eggs
6 c. milk
1/2 c. sugar
1-1/2 t. vanilla extract
1/8 t. salt
Garnish: cinnamon or nutmeg
In a large bowl, whisk eggs until well beaten. Add milk, sugar, vanilla and salt; whisk well. Pour into 6 to 8 ungreased custard cups. Set cups in a rimmed baking pan. Pour an inch of hot water into baking pan. Bake at 325 degrees for one hour, or until a knife tip inserted in center tests clean. Sprinkle with cinnamon or nutmeg. Cool at room temperature or in refrigerator before serving, 1-1/2 to 2 hours. Serves 6 to 8.
Keep apple pie spice on hand to use in all kinds of desserts. A blend of cinnamon, nutmeg and allspice, it’s like a spice rack in a bottle!
Princess Charlotte Pudding
Tracy Long
Bellwood, NE
This not-too-rich, pudding-like dessert always makes me think of Sunday dinners at my grandmother’s house. My brother actually requests this instead of cake for his birthday!
2 c. milk, divided
1/2 c. sugar
1 T. cornstarch
2 eggs, beaten
1/2 t. vanilla extract
1 env. unflavored gelatin
1/4 c. hot water
8-oz. container frozen whipped topping, thawed
Optional: fresh berries
Whisk together milk, sugar and cornstarch until smooth. Add eggs; mix well. In a double boiler over medium heat, cook and stir mixture until thickened enough to coat a spoon. Remove from heat; cool to room temperature. In a cup, add gelatin to hot water; stir until dissolved. Stir into milk mixture until it begins to set; fold in whipped topping. Pour into a 13"x9" baking pan; cover and chill until set. Cut into squares; serve with Raspberry Sauce or fresh berries. Makes 12 servings.
Raspberry Sauce:
2 10-oz. pkgs. frozen raspberries, thawed
1 T. cornstarch
Strain seeds from berries by pushing through a sieve. Combine berries and cornstarch in a saucepan over medium-high heat. Bring to a boil. Cook, stirring frequently, until thickened slightly. Cool.
Happiness being a dessert so sweet,
May life give you more than
you can ever eat.
Farmhouse Blackberry Flummery
Ruth Donhauser
Somerville, NJ
I always loved my Grandma Stout’s stories about her family’s farm in Plainsboro, New Jersey. She spoke often of her own Grandma Britton making big lunches and desserts for her family and the farmhands...“Imagine cooking and baking while wearing those long dresses in those hot kitchens!” Blackberries were plentiful, and a flummery was a nice light fruit custard for summer days...it still is!
2 c. blackberries
3-1/2 c. water, divided
3/4 c. sugar
1/4 c. cornstarch
1/8 t. salt
juice of 1/2 lemon
Garnish: whipping cream or sour cream
In a large saucepan over low heat, simmer berries in one cup water for 5 minutes; drain. Return berries to saucepan; add remaining water. In a bowl, combine sugar, cornstarch and salt; add to berries. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in lemon juice. Cool, stirring occasionally. Cover and chill; garnish as desired. Serves 4.
Garnish desserts with a strawberry fan...so pretty! Starting at the tip, cut a strawberry into thin slices almost to the stem. Carefully spread slices to form a fan.
Clara Mae’s Peach Dessert
Robin Walters
Utica, MS
My grandmother received this cool, refreshing recipe from my Great-Aunt Clara Mae. We would enjoy it on hot summer days here in Mississippi. They are no longer with us, but whenever I make this dessert it brings back many happy memories.
6-oz. pkg. peach gelatin mix
2 c. boiling water
21-oz. can peach pie filling
15-1/4 oz. can crushed pineapple, drained
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
1/4 c. sugar
1/4 c. powdered sugar
1 t. vanilla extract
1/2 c. shredded Cheddar cheese
In a large bowl, combine dry gelatin mix and boiling water. Stir for about 2 minutes, until dissolved. Add pie filling and pineapple; blend well. Pour into a 13"x9" baking pan. Cover and refrigerate until firm, about 4 hours. Combine remaining ingredients except shredded cheese in a separate bowl; beat with an electric mixer on medium-low speed until well blended. Spread over gelatin mixture; sprinkle shredded cheese on top. Cover and refrigerate until serving time. Cut into squares to serve. Serves 8.
Paper napkins that are anything but plain...just roll, slip in plastic tableware and tie up with a cheery gingham ribbon.
Homemade Banana Pudding
Traci Rodgers
Gas City, IN
My grandma was the cook at a small country school. She would make this dessert for the students and for family gatherings...it was a favorite for all. I think you’ll love it too!
2 eggs, beaten
2 c. milk
1-1/2 c. brown sugar, packed
2 T. all-purpose flour
2 T. creamy or crunchy peanut butter
1 t. vanilla extract
1 to 2 bananas, sliced and divided
Optional: chopped peanuts
Whisk eggs and milk together in a bowl; set aside. In a saucepan, mix together brown sugar and flour. Add egg mixture to brown sugar mixture. Cook over medium-low heat, stirring constantly, until thickened. Add peanut butter and vanilla; whisk until creamy. Cool; transfer to a serving bowl. Fold banana slices into pudding, reserving a few slices for top of pudding. Garnish with reserved banana slices and sprinkle with peanuts, if desired. Makes 6 servings.
Spoon juicy fresh strawberries, blueberries or sliced nectarines into footed dessert dishes. Dollop with creamy vanilla yogurt for a heavenly light dessert...so welcome after a hearty meal.
Sweet Grape Delight
Lindsay Harter
Fort Atkinson, WI
My grandmother always made this creamy dessert for family gatherings. She received the recipe from her mother-in-law. Since it needs to be chilled, it’s a great make-ahead for potlucks and socials.
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
8-oz. container frozen whipped topping, thawed
1 lb. seedless green grapes
1 lb. seedless red grapes
1/2 to 1 c. chopped walnuts or pecans
1/2 c. brown sugar, packed
In a large bowl, mix together cream cheese, sour cream and whipped topping until well blended. Place grapes in a 13"x9" baking pan. Spoon cream cheese mixture over grapes. Mix together nuts and brown sugar; sprinkle on top. Cover and chill before serving. Makes 10 to 12 servings.
Ask Grandma to spend an afternoon showing you how to make the yummy dessert she’s always been known for! Be sure to have a pad & pen handy so you can write down every step. When it’s done, sample the dessert together along with cups of steamy hot tea or coffee.
Sunday Cake
April Hale
Kirkwood, NY
This recipe makes a lovely cake to serve with coffee & tea after Sunday services.
1 c. butter of faith...to make life run smoothly
1 c. sugar...life needs its sweetness
5 eggs...to make it light...this is prayer, which uplifts
1/2 lb. nuts...humor...be sure they are clean!
1/4 lb. cherries...color the cake like music on a dull morning
1 lb. dates...are old friends, always a delight
1 lb. currants...are new friends, always interesting
1/4 t. allspice...puts tang in it like initiative
1/4 t. cinnamon...is ambition
2 t. baking powder to make it rise...this is the Holy Spirit
1/2 c. pure fresh milk...the perfect food which is the Word of God
1/2 t. salt...called wisdom
3 c. all-purpose flour...finely sifted to hold the whole cake together...just as love blends all life into one
In a large bowl, mix together all ingredients. Put in a greased 13"x9" baking pan. Bake in the slow oven of experience at 350 degrees for 45 to 60 minutes, until a cake tester comes out clean. When done, allow to cool. Add frosting to surround it with beauty and candles to light for all to see. Slice cake and share with others. Makes 12 servings.