Cakes and Desserts

Golden Lemon Cheese Pie

From the kitchen of: Coupon Recipe.

  • 9 inch graham cracker crumb crust or baked pastry shell
  • 8 ounce package cream cheese, softened
  • 14 ounce can Sweetened Condensed milk (NOT evaporated milk)
  • 1/3 Lemon juice from concentrate
  • 1 teaspoon vanilla extract

In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Golden Lemon Topping

  • 1/3 cup sugar
  • 2 1/2 teaspoons corn starch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 egg yolk
  • 1 tablespoon butter

In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.

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Libby’s Famous Pumpkin Pie

From the kitchen of: Libby’s

  • 1 unbaked 9-inch deep dish pie shell (4 cup volume)
  • 2 eggs
  • 16 ounce can Libby’s solid Pack Pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 ounce can undiluted evaporated milk

Prepare pie shell, preheat oven to 425 degrees.

Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife comes out clean.

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Peanut Butter Fudge

From the kitchen of: unknown.

  • 2 cups sugar
  • 2/3 cup milk
  • 1 pint marshmallow creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.

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Chocolate “Save a Day” Cake

From the kitchen of: Pat Mineart.

  • 1 white cake mix
  • 1 instant chocolate pudding
  • 2 eggs or 3 egg whites
  • 2 cups milk
  • 1 teaspoon vanilla

Beat 3 minutes. Bake 350 degrees, 25 to 35 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I think the title of “Save a Day” must refer to the time you save in using a cake mix as the basis for this cake. It’s a nice quick recipe that turns out richer than a standard chocolate cake mix, and a recipe my mom uses often.

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Jello Pudding Cake

From the kitchen of: Jello Pudding.

  • 1 cake mix
  • 2 packages instant pudding
  • 1 cup powdered sugar
  • 4 cups cold milk

Prepared cake mix as directed, in 13 x 9 pan. Poke holes in top with handle of wooden spoon at 1 inch intervals Combine pudding with sugar, gradually add milk. Beat in minute at low speed. Pour 1/2 of thin pudding over cake and into holes. Allow remaining pudding to thiken slightly; then spoon over the top. Chill 1 hour.

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Pumpkin Pie Squares

From the kitchen of: Carol Mineart.

Crust:

  • 1 cup flour
  • 1/2 brown sugar
  • 1/2 cup quick oats
  • 1/2 cup butter

Combine in mixing bowl. Press into ungreased 13 x 9 pan. Bake for 15 minutes at 350 degrees.

Filling:

  • 1 (16 oz.) can pumpkin
  • 1 (13 1/2 oz.) can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

Pour over crust at bake at 350 degrees for 20 minutes.

Topping:

  • 1/2 cup pecans
  • 1/2 cup brown sugar
  • 2 tablespoons butter

Pour over filling, bake 15 to 20 minutes. Cool and cut.

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Fudgy Raspberry Brownies

From the kitchen of: Lisa.

  • 1 cup sugar
  • 1 stick butter or margerine
  • 1 12-oz package semi-sweet chocolate chips
  • 3 eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/3 cup chopped pecans, chopped walnuts, or sliced almonds
  • 3 to 4 tablespoons seedless raspberry preserves or jam

Preheat oven to 350. Grease a 9 by 13 pan. in heavy pan on stovetop, gently warm butter until it melts. Add the sugar, stil till all combined, do NOT let this bubble. Keep on low heat. When combined, remove from heat. Add 1 1/4 cups of the chocolate chips; stir til melted. Stir in eggs until all combined. Stir in flour, baking soda, and vanilla until combined. Pour chocolate batter into pan; spread it out flat. Bake at 350 for 18-22 minutes, or until a toothpick inserted in center comes out slightly sticky.

A few minutes before brownies are done, gently melt the raspberry preserves. As soon as brownies come out of oven, quickly stir nuts and remaining chocolate chips into the raspberry. Then, quickly spread this mixture over hot brownies in the pan. Cover pan with aluminum foil (aluminum should NOT be resting on top of the brownies; leave air space on top of brownies), set ir refrigerator until completely cooled. Enjoy! (They do not need to be stored in the fridge; that is just to set them.)

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Blonde Brownies

Blond Brownies

From the kitchen of: Pat Mineart.

  • 1/3 cup butter
  • 1 cup brown sugar
  • 1 teaspoon hot water
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 package chocolate chips

Melt shortening, mix in sugars, add hot water. Cool. Add eggs and vanilla. Add dry ingredients, spread into a 9 x 9 x2 pan. Sprinkle chips over top. Bake 20-25 minutes at 350 degrees. Cool in pan.

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Chocolate Brownies

From the kitchen of: Irma Sankey.

  • 2 cups sugar
  • 2 sticks of margarine
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • dash salt
  • 2 tablespoons cocoa
  • nuts

Pour into a 10 x 13 pan, bake at 350 degrees for 30-35 minutes. Let cool.

Frosting:

  • 1 1/2 cup sugar
  • 1/3 cup margarine
  • 6 tablespoons milk
  • 1/2 cup chocolate chips

Boil 20 seconds. Spread over cool brownies.

NOTE: Irma Sankey worked in the office of Sacred Heart School in West Des Moines, Iowa when my mom was a teacher there in the sixties, and this was Irma’s recipe. It’s a family favorite and one of my mom’s “standby” dessert recipes, so I of course have a copy of it and still make it today — and I still call them “Browies by Irma Sankey” even though I didn’t really know who she was. A few months ago, I received an email from Irma’s son Mike, who wondered where we had obtained a copy of his long deceased mom’s favorite brownie recipe.

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Mexican Wedding Cookies

From the kitchen of: unknown.

  • 1 pound soft unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 cups finely chopped pecans
  • 5 cups sifted pastry flour
  • Powdered sugar for dusting

Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Yield: 50 cookies

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