Desserts Grandparents.com’s

29 Reader Recipes for Cookies, Cakes, Pies, & More

COOKIES & BARS

Table of Contents COOKIES & BARS Chocolate Scotcharoos 3 Easy Rugelach 3 Italian Wine Cookies 4 Ribbon Cookies 4 Mint Chocolate Chewies 5 Candy Bar Blondies 6 Cereal Bars 6 Strawberry Squares 7 Soft Molasses Cookies 8 Old Fashioned Date Balls 8 Iced Raisin Squares 9

CAKES & PIES Chocolate Ladyfinger Cake 10 Banana Cake 10 Lemon Curd Cake 11 Apple Crumble Pie 12 Banana Toffee Pie 12 Cinnamon Butter Cake 13 Cinnamon Chocolate Sheet Cake 13 Treasure Coast Strawberry Shortcakes 14 Hide-and-Seek Cupcakes 15 Pistachio Cake 15 Crumb Cake 16

DESSERTS 1-2-3 Banana Bread 17 Apple Brown Betty 17 Peanut Butter Ice Cream Pudding 18 Grandma's Bread Pudding 18 Zucchini Muffins 19 Baked Apples 20 Pumpkin Apple Casserole 20

COOKIES & BARS

Chocolate Scotcharoos

Easy Rugelach

Makes 20 bars

Makes 12 rugelach

Submitted by Cynthia S. of Lewisville, TX

Submitted by Kristen S. of Bloomfield, NJ

1 cup sugar 1 cup light corn syrup 1 cup peanut butter 6 cups crispy rice cereal 1 (12-ounce) bag semisweet chocolate chips 1 (12-ounce) bag butterscotch chips Butter for dish

1 refrigerated roll-out pie crust (like Pillsbury) 1 egg yolk 1/4 cup raisins 2 1/2 tablespoons packed light brown sugar 2 tablespoons finely chopped walnuts 1 teaspoon cinnamon 1/8 teaspoon salt Confectioners sugar

••• 1. Butter a 9x13-inch baking pan. 2. In a large microwave-safe mixing bowl, combine

••• 1. Preheat oven to 400°F. Grease a cookie sheet, or prepare a slipat or parchment paper.

sugar, corn syrup, and peanut butter. Microwave on high until mixture begins to bubble. Stir, then microwave on high again until it comes to a full bubble.

2. Roll out pie crust. Cut into quarters. Cut those

3. Stir in cereal until totally mixed. Lightly press

3. In a small bowl, combine raisins, brown sugar,

quarters into three triangles, starting from the center. (There should be 12 slices when you’re finished.) Brush the face-up side with 1/2 the egg yolk.

into buttered baking pan.

walnuts, cinnamon, and salt. Spread evenly over pie crust.

4. In a medium microwave-safe mixing bowl, mix

4. Starting from the wider end, roll each of the slices

chocolate and butterscotch chips together and microwave at 1-minute intervals, stirring after each, until melted. Do not overcook.

into a croissant shape, taking care not to let too much filling spill out. Place each croissant on cookie sheet, and bend edges into a slight curve. Brush each piece of rugelach with remaining egg yolk.

5. Pour chocolate over top of cereal mixture and

spread. Let cool at room temperature for 1-2 hours, until chocolate topping is firm. Cut into bars with a sharp knife. Store in covered container at room temperature.

COOKIES & BARS

5. Bake 10-12 minutes, or until rugelach is golden brown. Cool on a wire rack. Sprinkle with confectioners sugar and serve.

3

COOKIES & BARS

Italian Wine Cookies

Ribbon Cookies

Makes 90-150 cookies

Makes 4 dozen cookies

3 cups canola oil 3 cups white or blush wine (suggested: White Zinfandel) 3 cups sugar 12-13 cups flour A few tablespoons cinnamon sugar

1 cup butter, softened 1/2 cup sugar 1 egg yolk 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon dried lemon rind, grated 2 1/2 cups flour 1/4 teaspoon salt 2/3 cup raspberry or apricot preserves or jam 1/2 cup confectioners sugar 1 tablespoon milk

Submitted by Jerry P. of Astoria, NY

Submitted by Donna of Summerville, SC

••• 1. Preheat oven to 350°F. Grease a few large

••• 1. Preheat oven to 375°F. 2. In a bowl, cream butter and sugar until blended.

cookie sheets.

Add yolk, vanilla, lemon extract and rind; mix well.

2. In a large bowl, combine oil, wine, sugar, and flour into a loose dough.

3. In separate bowl, combine flour and salt. Gradually

3. Take a 2 to 2 1/2-inch ball of dough and roll

4. Shape dough into 1-inch-diameter ropes along

add flour mixture to butter mixture; blend well.

into a log. Connect ends to make a circle with a small hole in the middle, like a donut. To create a flower shape, make 3 or 4 small cuts around the edges. Dip top of dough into cinnamon sugar. Repeat until dough is gone.

the length of baking sheets. With finger, press a long groove into middle of each rope. Be careful not to press all the way down to the baking sheet.

5. Bake 10 minutes. Remove from oven and spoon

jam in a thin line in the grooves. Return to oven and bake 7 - 10 more minutes, until firm and light golden in color.

4. Bake for 25-30 minutes, checking towards the end so bottoms don’t burn. Cool on rack.

6. Combine confectioners sugar and milk; drizzle sugar mixture over hot cookies. Immediately cut cookies at a 45 degree angle in 1-inch lengths.

7. Let cool on baking sheets, then place on cooling racks.

COOKIES & BARS

4

COOKIES & BARS

Mint Chocolate Chewies

•••

Submitted by Kristen S. of Bloomfield, NJ

1. Preheat oven to 350 degrees F. Line cookie sheets

Makes 2 dozen cookies

with silpats or parchment paper.

2. In a medium bowl, whisk together flour, cocoa

1 1/4 cup flour 1 tablespoon cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons chocolate spread (suggested: Hersheys) 1/4 cup butter, softened 3 tablespoons brown sugar 3 tablespoons granulated sugar 1 egg 1/2 teaspoon vanilla 72 colored mint chocolate candies (suggested: M&Ms)

powder, baking soda and salt.

3. IIn a stand mixer or medium bowl, beat chocolate

spread, butter, brown sugar, and granulated sugar on medium speed until creamy. Stop mixer and scrape down sides of bowl. Add egg and vanilla. Beat on medium speed until combined. Gradually add flour mixture to mixer until just combined.

4. With your hands, shape dough into 1-inch balls. Place on cookie sheets, 1 inch apart. Bake 8 to 10 minutes.

5. Remove cookies from oven and, working very

quickly, press three candies into top of each cookie. Remove from pan and let cool on wire rack.

“These soft and chewy cookies are perfect for Christmas. Leave some for Santa!

”

COOKIES & BARS

5

COOKIES & BARS

Candy Bar Blondies

Cereal Bars

Makes 16 bars

Makes 20 bars

Submitted by Ann H. of Franklin, IN

Belinda P. of Marceline, MO

1 cup sugar 1 cup white corn syrup 2 teaspoons vanilla 1 (18-ounce) jar creamy or chunky peanut butter 4 cups toasted-o cereal (suggested: Cheerios)

1 stick butter, melted, plus extra for pan 2 1/2 cups brown sugar 3 eggs 1 teaspoon vanilla 2 3/4 cups flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 8 mini candy bars (like Butterfingers), chopped 1/2 cup nuts, chopped

••• 1. In large saucepan, bring sugar and syrup to a boil. 2. Turn off heat; add vanilla and peanut butter.

••• 1. Preheat oven to 350°F.

Stir until smooth. Add cereal and stir until well coated.

3. Spread in 9x13-inch pan and let set. Cut into

2. Melt butter in saucepan over medium heat. Stir

squares and serve.

in brown sugar until well combined. Pour mixture into large bowl. Add eggs one at a time, mixing well. Add vanilla.

“This is my sister’s recipe, and we all rave over it.

3. Sift flour, baking powder, and salt together and add to bowl; mix well.

4. Stir in candy and nuts. Pour mixture into

It’s a must at our family reunions. Kids love them too.

buttered 9x13-inch pan. Bake 30 minutes, or until toothpick comes out clean.

COOKIES & BARS

6

”

COOKIES & BARS

Strawberry Squares

5. Whip cream. Fold half of cream into cooled straw-

Submitted by Anna T. of Naples, Florida

berry mixture. Spread over graham cracker crumb base.

Serves 9

6. Add remaining 2 tablespoons sugar to remaining

For the curd: 2 1/2 cups graham cracker crumbs 1/2 cup butter or margarine

whipped cream. Spread over strawberry mixture. Sprinkle top with remaining graham cracker crumbs.

7. Refrigerate. Cut into portions and serve chilled.

For the filling and topping: 1 1/2 cups fresh strawberries or 1 (11-ounce) package frozen strawberries 1 (3-ounce) package sugar-free instant strawberry gelatin 1/2 cup plus 2 tablespoons sugar, divided 1/2 teaspoon lemon extract 1 cup whipping cream, whipped

“ I always keep a box of fresh strawberries on

•••

hand when I know my grandchildren are coming to visit.

1. Pre-heat oven to 350 degrees F. 2. Mix graham cracker crumbs and butter to-

”

gether. Press 3/4 of crumb mixture into 9x9-inch baking dish, reserving remainder for topping. Bake for 7 minutes.

3. In a saucepan, bring strawberries to a simmer. Add strawberry gelatin and 1/2 cup of sugar. Mix together and then cool.

4. Add lemon extract into cooled strawberry mixture and combine.

COOKIES & BARS

7

COOKIES & BARS

Soft Molasses Cookies

Old Fashioned Date Balls

Makes 24 to 36 cookies

Makes 2 dozen 1-inch balls

1 1/4 cups softened butter (not melted) 2 cups sugar 1/2 cup molasses 2 eggs 4 cups flour 3 teaspoons baking soda 2 teaspoons cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon ginger 1/4 teaspoon salt 1/4 cup granulated sugar

2 cups bran flakes, wheat flakes, or corn flakes 3/4 cup pitted dates, chilled 1/2 cup pecans 2 tablespoons honey 1 tablespoon butter or margarine 2 teaspoons lemon juice Sifted confectioner’s sugar Pecan halves and or shredded coconut

Submitted by Judy G. of Toledo, OH

Submitted by Jen S. of Portsmouth, VA

••• 1. Combine cereal, dates, and pecans in food

••• 1. In a large bowl, combine butter, sugar, molasses,

processor and chop coarsely.

2. Add honey, butter, lemon juice and chop or knead

and eggs with mixer until smooth.

until well-blended.

2. In a separate bowl, combine flour, baking soda,

3. Shape dough into small balls and roll in confectioners

cinnamon, cloves, ginger, and salt. Add to wet ingredients and mix until thoroughly combined. Refrigerate 60 minutes.

sugar or coconut. (If using sugar, you may want to let the balls dry out a little, for presentation.)

4. Top with 1 pecan half each.

3. Preheat oven to 350°F. Grease cookie sheets or line with parchment paper or silpats.

“ I found this while going thru my Mother’s

4. Form dough into walnut-sized balls and roll

tops in granulated sugar. Place balls two inches apart on cookie sheet, and flatten slightly.

5. Bake 10-12 minutes. For a soft, chewy cookie,

”

handwritten recipes.

remove from the oven a minute before they are completely done. For a harder cookie, similar to a ginger snap, bake for an extra couple of minutes.

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8

COOKIES & BARS

Iced Raisin Squares

•••

Submitted by Candy M. of Rydal, GA

Makes 18 bars

1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.

2. In small saucepan, simmer 1 cup raisins, 1 1/2 cups

For the squares: 1 cup raisins 1 1/2 cups water 2 tablespoons butter 2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup chopped walnuts

water, and 2 tablespoons butter until only one cup liquid remains. Remove from heat and cool. (Do not drain.)

3. In a medium mixing bowl, sift together flour,

sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir in chopped walnuts. Add cooled raisin mixture and stir to combine. (It will create something like a wet cookie dough.)

4. Spread mixture out evenly in greased pan as best you can. Bake 15-20 minutes, or until top is golden brown. Remove from oven and let cool.

For the icing: 1 cup confectioners sugar 1 tablespoon butter, melted and cooled 1 tablespoon water 1 teaspoon orange juice 1 teaspoon lemon juice 1/2 teaspoon lemon zest 1/2 teaspoon orange zest

5. For frosting, combine sifted confectioners sugar,

butter, water, orange juice, lemon juice, lemon zest, and orange zest. Mix well (no lumps) and drizzle over cooled cake in pan. Cut into squares and serve.

“ My late grandmother Merle was famous for this recipe. I have made it for years and my grandchildren love it as well.

”

COOKIES & BARS

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CAKES & PIES

Chocolate Ladyfinger Cake

Banana Cake

Serves 10 to 12

Serves 16

Submitted by Judi B.

Submitted by Karen G. of Griffin, GA

Two (7-ounce) packages ladyfingers 1 (12 ounce) bag semisweet chocolate chips 6 eggs 2 teaspoons sugar 1 teaspoon pure vanilla extract 1 pint heavy cream Block of best-quality chocolate (for shavings)

For the cake: 1 1/2 cups sugar 1/2 cup butter, plus more for pan 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon baking powder 4 tablespoons buttermilk 2 cups flour, sifted, plus more for pan 1 cup diced bananas

••• 1. Butter a 9-inch springform pan. Using a sharp knife, split ladyfingers vertically, and line pan, placing halves around sides and bottom of pan.

For the icing: 3/4 cup butter, softened, plus more if needed 1/3 cup cocoa 1 (1-pound) box 4X or 10X confectioners sugar

2. Melt chocolate chips in a double boiler, over low heat; set aside to cool.

3. Separate eggs; beat whites until stiff, adding

••• 1. Preheat oven to 325°F. Thoroughly grease and

sugar gradually. In a separate bowl, beat egg yolks.

4. Gradually add yolks to the chocolate, stirring

flour a Bundt pan.

to combine, and bring them gently to the same temperature. Add vanilla. (Note: Chocolate-egg yolk mixture may seize up/become stiff, making it harder to incorporate into egg whites, but it will be fine—keep stirring!) Fold egg whites into chocolate mixture.

2. For the cake, mix sugar and butter together until

5. Whip cream in a small bowl; fold it into mixture

out clean, about 1 hour. Remove cake from oven and place on wire rack to cool.

smooth. Add eggs, vanilla, baking soda, baking powder, and buttermilk; mix well. Mix in flour, then add bananas. Mix thoroughly, then pour into Bundt pan.

3. Bake until toothpick inserted in center comes

until thoroughly combined, but not overworked. Pour into ladyfinger-lined pan.

4. For the icing, beat butter and cocoa together

6. Refrigerate at least 4 hours. When ready to

using an electric mixer on high speed. Reduce speed and beat in confectioners sugar. Smooth icing over cooled cake.

serve, remove sides of pan and garnish top of cake with chocolate shavings.

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10

CAKES & PIES

Lemon Curd Cake

2. Transfer curd to bowl. (You may push curd through

Serves 10

*Note: Yield should be about 2 1/2 cups curd. Use 3/4 cup for cake, 1 1/4 cups for frosting, and rest between cake layers.

For the curd: 1 cup fresh lemon juice 2 tablespoons freshly grated lemon zest 1 cup sugar 6 large eggs 1 cup butter, unsalted (cut into bits)

For the cake:

sieve to remove lumps.) Cover with plastic wrap touching surface and chill until cold (at least 2 hours).

Submitted by Deborah C. of Falls Church, VA

1. Preheat oven to 350°F. Butter and flour two 9-inch cake pans; line bottoms with parchment paper.

2. Whisk cake flour, 1/2 cup sugar, baking powder, and salt in a large bowl. In separate bowl, without mixing, place egg yolks, oil, lemon juice, lemon zest, and curd.

For the cake: 1 1/2 cups cake flour 1 1/2 cups sugar, divided 2 1/2 teaspoons baking powder 1/2 teaspoon salt 4 egg yolks 1/4 cup canola oil 1/4 cup fresh lemon juice 1 1/2 teaspoons freshly grated lemon zest 8 egg whites at room temperature 1/4 teaspoon cream of tartar Thin slices of lemon rind for garnish 1 tablespoon confectioners sugar for dusting cake

3. Combine egg whites and cream of tartar in another

For the frosting: 3/4 cup confectioners sugar 2 cups chilled whipping cream

curd in large bowl until just blended.

large bowl. With electric mixer, beat egg whites until soft peaks form. Gradually add the remaining 1 cupsugar, beating just until stiff peaks form. (Avoid overbeating. It will make the cake dense/tough.

4. Add yolk mixture to dry ingredients. Beat until smooth. Fold in egg whites in 3 additions.

5. Divide batter equally between pans. Bake cakes

20-25 minutes, or until a toothpick comes out clean. Cool pans on racks for 15 minutes. Turn cakes on to racks, peel off parchment, and cool completely.

For the frosting:

1. Beat confectioners sugar and 1 1/4 cups lemon 2. Beat cream until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.

•••

To assemble cake:

1. Whisk together lemon juice, zest, sugar, and eggs

sugar. Spread light layer of curd on cake followed by layer of frosting. Repeat with remaining layers.

1. Dust top of bottom cake layer lightly with confectioners

For the curd:

in 2-quart heavy saucepan. Stir in butter and cook over medium heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.

CAKES & PIES

2.Spread frosting around sides of cake. Refrigerate to set layers in place (about 1 hour). Top with thin slices of lemon (patted dry) for garnish if desired.

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CAKES & PIES

Apple Crumble Pie

Banana Toffee Pie

Serves 8

Serves 8

Submitted by Elizabeth S.

Submitted by Elizabeth S.

8 Granny Smith apples, peeled, sliced 1 1/4 cups sugar, divided 1 teaspoon cinnamon 1 premade pie shell 1 cup flour 1 teaspoon baking powder Dash of salt 1 egg, beaten 1 cup unsalted butter, melted (or 1/2 cup, if preferred)

For the biscuit crust: 15 digestive biscuits such as McVitie’s, finely ground 6 to 7 tablespoons butter, melted 1/3 cup sugar 1 teaspoon ginger (optional, but suggested)

••• 1. Preheat oven to 350°F.

••• 1. Preheat oven to 425°F.

2. In a medium bowl, combine 1/4 cup sugar and

2. In a food processor, mix biscuit crumbs, butter,

3. In a separate bowl, mix flour, 1 cup sugar, baking

3. In a medium saucepan, boil unopened can of

For the filling: 1 (14-ounce) can sweetened condensed milk, unopened Pinch of salt 2 firm, ripe bananas, thinly sliced 2 cups fresh whipped cream Cocoa for dusting

sugar, and ginger until blended. Press into 9-inch pie plate. Bake 8 to 10 minutes. Let cool.

cinnamon. Toss with apples until covered. Spoon into pie shell.

condensed milk in water for 2 hours. Add water as necessary, so it continuously covers top of can. Remove can from heat and let cool for 15 minutes. Open can and stir in pinch of salt. Spread boiled condensed milk (the toffee) evenly in pie crust; let cool.

powder, and salt. Sift three times.

4. Stir egg into flour mixture until mixture forms

large crumbs. Toss mixture over apples; be careful not to crush crumbs. Pour melted butter on top, covering crumbs. Bake 1 hour. Serve warm with ice cream.

4. Slice bananas over toffee; spoon whipped cream on bananas and smooth out. Dust pie with cocoa. Refrigerate 2 to 3 hours before serving.

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CAKES & PIES

Cinnamon Butter Cake

Cinnamon Chocolate Sheet Cake

Submitted by Julia S. of Hopewell Junction, NY

Submitted by Margaret P.

Serves 8 to 10

of Morganton, NC.

Serves 20

For the cake: 2 sticks butter, plus more for the pan 1 cup water 3 tablespoons cocoa 2 cups sugar 2 cups self-rising flour 2 eggs, beaten well 1/2 cup buttermilk 1 teaspoon pure vanilla extract

For the cake: 2 cups all-purpose flour, sifted Pinch salt 1 tablespoon baking powder 1/2 cup melted butter 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup milk, plus more if mixture is too dry

For the frosting: 1 stick butter 3 tablespoons cocoa 6 tablespoons evaporated milk 1 box confectioners sugar 1 teaspoon cinnamon 1 teaspoon pure vanilla extract Nuts, chopped (optional)

For the topping: 1/2 cup sugar 2 teaspoons cinnamon 2 tablespoons butter, plus some for the pan

••• 1. Preheat oven to 350°F. Butter and flour an 8x8-

••• 1. Preheat oven to 350°F. Butter a baking sheet. 2. Mix butter, water, and cocoa in saucepan and heat

inch baking pan.

2. In large bowl, sift together flour, salt, and baking powder. Set aside.

over low heat until butter melts. Add sugar, flour, and eggs to pot; mix. Add buttermilk and vanilla; mix well.

3. In another large bowl, beat butter and sugar

3. Pour mixture into baking sheet. Bake 30 minutes,

together until light and fluffy. Add eggs one at a time, beating well. Add vanilla. Quickly beat in flour mixture, alternating with milk. Do not ovebeat! Turn mixture into baking pan.

or until toothpick comes out clean.

4. Prepare frosting 5 minutes before cake is done.

Combine butter, cocoa, and evaporated milk in pot and cook over low heat until butter melts. (Do not boil!) Remove from heat and add confectioners sugar, cinnamon, and vanilla, and nuts if desired.

4. In small bowl, combine sugar and cinnamon;

sprinkle mixture over top of cake batter. Dot with small pieces of butter. Bake until golden brown, 35 to 40 minutes. Cut into squares and serve slightly warm or at room temperature.

CAKES & PIES

5. Remove cake from oven and pour mixture over hot cake. Let cool before serving.

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CAKES & PIES

Treasure Coast Strawberry Shortcakes

Submitted by Damian H. of Florida

Serves 6

2 1/4 cups baking mix (suggested: Original Bisquick) 1/4 teaspoon baking soda 1/4 cup sugar 1/3 cup cold butter or butter-flavored shortening, cut into small pieces 2/3 cup buttermilk 1 large egg 25 strawberries, hulled and halved 1 (2-liter) bottle lemon-lime soda (suggested: 7-Up or Sprite) Whipped cream

3. In a separate bowl, whisk together buttermilk and egg. Add the buttermilk mixture to the dry ingredients slowly, stirring constantly, until completely combined.

4. Using a spatula, split the dough into about six

equal portions in the bowl. Scoop the first portion onto your baking sheet and shape it into a 1/2-inch thick, 4-inch square. Repeat with the rest of the dough until you have six squares on the baking sheet, about 2 inches apart.

5. Bake until shortcakes are light golden brown, 10

to 12 minutes, keeping an eye on them toward the end so the bottoms don’t burn. Remove from oven and cool 10 minutes.

••• 1. Adjust oven rack so it’s in the middle of your

6. While shortcakes are cooling, soak strawberries

oven. Preheat oven to 450°F. Cover a large baking sheet with aluminum foil and coat with cooking spray.

in lemon-lime soda. Drain and slice.

7. Place cooled shortcake on a plate or serving dish. Add a layer of whipped cream, followed by a layer of strawberries. Repeat for remaining shortcakes and serve.

2. In a large mixing bowl, whisk together baking

mix, baking soda, and sugar. Using a fork, pastry cutter, or biscuit dough mixer, cut butter into dry ingredients until it resembles small pebbles.

“My wife was craving strawberries

”

& I wanted to make an easy dessert.

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CAKES & PIES

Hide-and-Seek Cupcakes

Pistachio Cake

Makes 12 cupcakes

Serves 12

Submitted by Dianne R. of Poulsbo, WA

Submitted by Donna of Deford, MI

“

I make this Bundt cake for my grandchildren, most holidays, and many family gatherings. The warm chocolate filling is so yummy.

1 box cake mix 1 quart ice cream 1 container ready-made frosting

••• 1. Prepare cupcakes as directed on the box.

”

Let cool.

2. With a sharp knife, cut a hole in the center

Butter and flour for pan 1 box white cake mix 1 package instant pistachio pudding mix 4 large eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup orange juice with pulp 3/4 cup chocolate syrup, plus more for drizzling

of each cupcake, leaving 1/4 inch of cake at the bottom. Scoop out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.

3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Work quickly!

4. Frost the top of the cupcake and place back

••• 1. Preheat oven to 350°F. Butter and flour a 10-inch

into the cupcake tin.

5. Freeze until firm. Take cupcakes out of cupcake

Bundt pan.

tin and place in resealable bag for storage.

“These cupcakes can be made

2. In a large bowl, combine cake mix, pudding mix,

eggs, water, oil, and orange juice. Beat for 5 minutes with a mixer. Pour 2/3rds of batter into pan.

ahead of time and frozen for up to two months, perfect to have stashed in my freezer for when the grandsons visit! CAKES & PIES

”

3. Add syrup to remaining batter and mix well by hand. Spoon over batter in pan.

4. Bake until toothpick comes out clean, about 1 hour. Let cool. Drizzle with syrup.

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CAKES & PIES

Crumb Cake

Submitted by Elizabeth D. of Grand Rapids, MI

Serves 16

••• 1. Preheat oven to 300 °F. Grease a 9x13-inch

3 cups flour 2 cups sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1 cup (2 sticks) cold unsalted butter, cut into pats 1 cup buttermilk or milk made sour (7/8 cup milk + 1/8 cup white vinegar) 2 eggs 1 tablespoon white vinegar 1 teaspoon baking soda

baking pan.

2. In a large mixing bowl, combine flour, sugar,

cinnamon, nutmeg, and cloves. Using a pastry blender or fork, cut in butter until crumbs form. Remove 1 cup of crumbs and set aside.

3. In a separate mixing bowl, whisk together

buttermilk, eggs, vinegar, and baking soda. Pour into flour mixture and stir to combine with a large spoon. (DO NOT use a mixer.)

4. Pour batter into pan and sprinkle with

reserved crumbs. Bake 1 hour, or until a toothpick comes out clean.

“My mom used to mail me this cake

in college. Even today my grandchildren ask for it, but they have to share it with their parents.

”

CAKES & PIES

16

DESSERTS

1-2-3 Banana Bread

Apple Brown Betty

Serves 8

Serves 8

Submitted by Elizabeth S.

Submitted by Elizabeth S.

3 or 4 ripe bananas, mashed 1/3 cup butter, melted 3/4 cup sugar 1 egg, beaten 1 1/2 teaspoons vanilla 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups all-purpose, unbleached flour Chopped walnuts (optional)

Dots of butter, plus extra for greasing the pan 2 1/4 cups all-purpose flour, plus extra for dusting pan 5 to 6 Gala apples, peeled and thinly sliced 1/2 tablespoon cinnamon 2 tablespoons sugar 2 1/4 cups light or dark brown sugar 6 tablespoons unsalted butter, melted

••• 1. Preheat oven to 350°F. Butter a 4x8-inch

••• 1. Preheat oven to 350°F. Butter and flour 9x9-inch

2. In a large mixing bowl, use a wooden spoon to

2. In a small bowl, toss apples with cinnamon and

3. Mix in sugar, egg, and vanilla; sprinkle baking

3. In large bowl, combine flour and brown sugar in

4. Pour mixture into loaf pan. Bake 1 hour.

4. Cover baking dish with 1/4-inch layer of crumble

baking dish.

loaf pan.

sugar. Set aside.

mix butter into mashed bananas.

mixer on low speed. Slowly add butter until mixture has a sand-like (crumble) consistency.

soda and salt over mixture and mix in gently; stir in flour just until all white disappears.

mixture. Add layer of apples, but do not press down. Continue alternating layers of crumble and apples. Finish with layer of crumble. Dot with butter.

5. Cool in pan on wire rack. When cool, remove from pan; slice and serve.

5. Cover with foil and bake 80 to 90 minutes.

Serve warm with vanilla ice cream or whipped cream.

DESSERTS

17

DESSERTS

Peanut Butter Ice Cream Pudding

Grandma’s Bread Pudding Submitted by Mildred C. of Tennessee

Serves 6

Submitted by Wanda of Opelika, AL

Serves 12

1 cup heavy cream 1 cup half-and-half 1/4 cup butter 2/3 cup light or dark brown sugar, lightly packed 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/2 teaspoon lemon zest 3 cups French bread, torn into 1-inch pieces 1/2 cup raisins

1 sleeve graham crackers, crushed 3 tablespoons melted butter 1/3 cup peanut butter 2/3 cup confectioners sugar 1/2 gallon vanilla ice cream, softened 2/3 cup milk 1 (6-ounce) box instant vanilla pudding mix 1 1/2 cups whipped topping

••• 1. Preheat oven to 350°F. Lightly grease an 8x8-inch

••• 1. Combine graham cracker crumbs and butter and press into a 9x13-inch pan. Reserve some crumbs for topping.

baking dish or six individual ramekins.

2. Mix peanut butter and confectioners sugar until

half-and-half over medium heat, just until film forms on top. Add butter and stir until melted. Remove from heat and cool until lukewarm.

2. In a medium saucepan, heat cream and

crumbly. Spread crumbs on top of graham cracker crust.

3. Combine brown sugar, eggs, cinnamon, nutmeg,

3. Beat ice cream, milk, and pudding mix until

vanilla, and lemon zest. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture, until fully incorporated.

creamy; pour on top of crust.

4. Top with whipped topping and sprinkle with

4. Place bread in baking dish or ramekins and

any remaining crushed graham cracker crumbs. Refrigerate several hours before serving.

sprinkle with raisins. Pour batter evenly over bread.

5. Bake for 40 to 50 minutes, or until set. If using

ramekins, check for doneness at 25 to 30 minutes. Serve warm.

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18

DESSERTS

Zucchini Muffins

••• 1. Preheat oven to 400° F. Coat a 12-muffin tin

Submitted by Carol W. of Magnolia, MS

Makes 12 muffins

with baking spray or shortening.

2. In a medium bowl, combine flour, cinnamon,

3 cups bread or all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup canola oil 3 large eggs 1 1/2 cups sugar 2 teaspoons vanilla extract 3 cups shredded zucchini (about 2 medium zucchini) 1 cup pecans, chopped

baking powder, baking soda, and salt.

3. In a measuring cup or separate bowl, combine oil, eggs, sugar, and vanilla extract. Pour into dry ingredients and stir until flour mixture is just fully moistened. Add zucchini and pecans and stir until just combined. Divide batter among muffin tins.

4. Bake 25 minutes, or until a toothpick comes out clean. Cool slightly and serve.

“Our daughter and son-in-law work hard on their summer garden, which includes lots of zucchini.

”

DESSERTS

19

DESSERTS

Baked Apples

Pumpkin Apple Casserole

Serves 6

Serves 8 to 10

Submitted by Fran C.

Submitted by Ronna F. of Rockville, MD

For the apples: 6 large Granny Smith apples, cored 1/2 inch from the bottom, so there is no hole on the bottom 3/4 cup sugar 1/4 cup unsalted butter at room temperature, plus 1 tablespoon 1/4 cup apricot jam 1/2 teaspoon vanilla Zest and juice of 1 lemon Pinch salt 3/4 cup fruit juice, heated

For the casserole: 5 tablespoons butter, divided 2 cups McIntosh apples, peeled and sliced 3/4 cup granulated sugar, divided 2 cups cooked pumpkin 1/3 cup milk 2 eggs, beaten 1/2 teaspoon vanilla extract 2 tablespoons flour 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg

For the sauce: 1 cup heavy cream 2 tablespoons sugar 1/4 teaspoon vanilla

For the topping: 1/2 cup vanilla wafer crumbs 1/4 cup packed brown sugar 2 tablespoons melted butter

••• 1. Preheat oven to 350°F. Coat a glass baking

••• 1. Preheat oven to 375°F. Grease a 2-quart baking dish. 2. Melt 2 tablespoons butter in a 9-inch fry pan. Add

dish large enough to hold the apples with 1 tablespoon butter. Place apples upright in the pan.

2. Use a wire whisk or electric mixer to beat

apples and 1/4 cup of the sugar. Cook and stir for 5 minutes, or until apples are tender. Set aside.

3. Fill cavity of each apple completely with

combine pumpkin, melted butter, milk, eggs and vanilla; mix well. Add dry ingredients and mix well. Spoon half of the pumpkin mixture into prepared baking dish. Spoon apples over pumpkin. Top with remaining pumpkin. Bake 45 minutes.

together remaining ingredients, except fruit juice.

3. Melt remaining butter. In a large mixing bowl,

mixture, with some extending over top.

4. Pour fruit juice in bottom of the pan. Bake 35-

40 minutes, basting every 10-15 minutes, until apples are tender and juice is syrupy. Serve warm, not hot.

4. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin. Bake, uncovered, 12-15 minutes longer, or until heated through. Serve warm or cold.

5. For sauce, whip all ingredients in chilled bowl of stand or hand mixer. Spoon alongside each apple.

DESSERTS

20

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