Desserts
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This is why we eat dinner, right?!
Adele's
Lemon Pie
Chocolate Cherry Fruitcake
Beer Spice Cake
Carrot Spice Cake
Quick Cherry Dessert
Chocolate Sponge Roll
Sherry Zucchini Cake
Apple Gingerbread Cobbler
This recipe has an interesting history. In the 1950s, we lived in Burbank on a short residential street. One of the mothers in the neighborhood was named Adele and she made a great lemon meringue pie. My mother asked for the recipe and Adele would not give it to her, because it was a secret! A few years later, we moved to a new house several miles away. At this time, Adele finally gave the recipe to my mother because there was no longer a threat that my mother would bring the prized pie to a gathering of the neighborhood ladies.
For the crust, beat 4 egg whites with 1/2 t cream of tarter until stiff, then gradually add 1 C sugar. Put in greased Pyrex pie pan (9") and bake 20 minutes at 270 degrees, then 40 minutes at 300 degrees. Cool.
Beat 4 egg yolks until thick. Add 1/2 C sugar, 4 T fresh lemon juice, and the grated rind of one lemon. Cook in double boiler until thick, stirring constantly. Cool.
Whip 1 C whipping cream until thick. Mix about three-fourths of the filling with 1/2 C of the whipped cream and spread the mixture on the cooled pie crust. Mix the remaining filling with the remaining whipped cream and spread on top of the pie
1990s note: I made this using Cool Whip Lite instead of real
whipped cream and it is still very, very good, but has less calories
and less fat.
I make this Fruitcake every year for Christmas. My brother and I both dislike "fruitcakes" but love this one. It's the fruitcake for those who don't like fruitcakes. I send it to him in California, over a thousand miles away. One year, I submitted this recipe to the local newspaper and they printed it.
Cream margarine and sugar until light and fluffy, then beat in eggs. Stir together flour, cocoa, baking powder, and salt, then add to the creamed mixture alternately with buttermilk. Fold in fruit and nut mixture.
Bake in two well-greased 8"x4"x2" pans or three 5"x3"x2" pans at 275 degrees for 1 1/4 - 1 1/2 hours, or until lightly browned. Wrap in Kirsch-soaked cheesecloth and store in a cool place. Keeps 3 - 6 weeks; moisten lightly with Kirsch once a week.
I adapted this recipe from several found on that great CD-ROM: Cookbook USA. I was trying to duplicate a recipe I used to make in college, but lost. It is very good.
Mix cake ingredients and pour into greased and floured 8x8x2 pan. Bake at 350 degrees for 45 minutes. Meanwhile, make the topping: combine nuts, sugar, flour; stir to mix. Stir in melted butter and water.
Spread topping on warm cake. Return to oven for 10 minutes to bake the topping.
Clipped from the Boulder Daily Camera in about 1996 (although I made a couple changes). This cake is excellent! And no fat!
Combine flour, baking soda, and spices; set aside. Mix buttermilk, applesauce, and vanilla and set aside.
Beat the egg whites until solf peaks form, gradually add the sugar. Fold in buttermilk mixture and flour mixture. Fold in the carrots.
Bake in 9x13" pan (sprayed with Pam) at 350° for 35-40 minutes, or until a toothpick inserted near center comes out clean.
Frosting, optional:
Combine 8 ox. light cream cheese, 7 1/2 oz. jar marshmallow cream, 1 t lemon juice, and 1/2 t vanilla. Take care not to overmix or frosting can become runny.
The cake, frosted, has 283 calories per 1/12. I calculate the frosting as about 1100 calories, although this is a guess, since I don't know the calorie content of the marshmallow creme. If this is true, and you cut the cake into 16 pieces, each piece has about 150 calories.
Cream margarine and sugar. Add the eggs and beat until light and fluffy. Add the almond extract. Stir in the flour and bp. Mix until smooth.
Butter a 13x9" pan, and turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.
Bake at 350° for 45-50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. (Place bottom side up on serving plate to serve and dust with powdered sugar - great served warm with whipped cream.)
16 servings at 298 calories each.
Mix flour, bp, salt, and cocoa. In small bowl, beat egg whites until soft peaks form, then add 1/4 C sugar and beat until stiff peaks form. Using same beaters, in large bowl beat egg yolks and 1/2 C sugar until very thick. Gently fold flour mixture and egg whites into egg-yolk mixture. Spread batter evenly in jelly-roll (spray non-stick coating on pan, then line with parchment and spray top of paper) pan and bake at 375° until cake springs back when lightly touched with finger, about 15 minutes.
Immediately invert cake onto cocoa-sprinkled towel. Remove parchment, then roll cake with towel from a narrow end. Cool about 30 minutes.
Soften 2 pints frozen yogurt. Fill cake and freeze until firm, about 3 hours.
Combine flour, cinnamon, bs, salt, and bp. Beat together oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in flour mixture. Add vanilla, sherry, zucchini, and lemon peel. Stir to blend. Fold in nuts and raisins.
Turn into well-greased 10" tube pan or Bundt pan. Bake at 325° 1 hour and 15 minutes, or until done (check at 1 hour). Let stand in pan 5 minutes before removing.
Note: grease well and also flour the pan.
May be served with a thin vanilla (sherry) frosting.
This recipe was clipped from a magazine in the seventies. It is good, homey, and different. I thought it wouldn't "go over", but it did!
Combine apples, brn sugar, 1 C water, lemon juice, and cinnamon.
Cover and cook till apples are tender. Beat together sugar, egg,
buttermilk, molasses, and oil. Stir together flour, bs, bp, spices,
and 1/4 t salt. Add to egg mixture and beat till smooth. Combine
cornstarch and 1 T cold water. Stir into apple mixture. Pour into
1 1/2-quart casserole. Spoon gingerbread mixture atop. Bake in
350° oven 30 minutes.