STRAWBERRY-RHUBARB CRUMB PIE
Theresa Riedmann Johnson
1 pie crust
3 cup rhubarb (cut in 1″ pieces)
2 cups sliced strawberries
3 Tbl. tapioca (or 1/3 cup flour)
1 1/4 cup sugar
1/4 tsp. nutmeg (optional)
Crumb topping:
1/2 cup rolled oats 1/2 cup packed brown sugar
1/4 cup flour 1/4 cup margarine
Combine fruit, tapioca (or flour) and sugar in a large bowl.
Let stand 15 minutes. Meanwhile, combine oats, brown sugar
and flour in another bowl. Cut in butter until it’s like
crumbs. Pour fruit mixture in unbaked pie shell. Top with
crumb mixture. Bake at 375 degrees about 45 to 60 minutes.
PUMPKIN PIE
Linda Panowicz
1 1/2 cups pumpkin 1/4 tsp. nutmeg
3/4 cup sugar 3 beaten eggs
1/2 tsp. salt 1 1/4 cup milk
1/2 tsp. ginger 6 oz. evaporated milk
1 tsp. cinnamon
Two pie crusts:
2 cups flour 2/3 cup & 2 Tbl. shortening
1 tsp. salt 4-5 Tbl. cold water
Pour into one unbaked crust. Bake in preheated oven for 10
minutes at 450 degrees. Reduce heat to 325 degrees and
bake for 45 minutes or until done. Filling recipe can be
doubled to fill second pie crust.
STRAWBERRY PARFAIT PIE
Clem Van Moorleghem
1 9″ baked pie crust or graham cracker crust pie shell
1 pkg. lemon jello (3 oz.)
1 1/4 cups hot water
1 pt. strawberry ice cream
1 1/2 cups sliced fresh strawberries
Dissolve jello in hot water in 2 qt. saucepan. Add ice
cream. Stir until blended. Chill until thickened, but
not set (15-20 minutes). Fold in drained strawberries.
Chill until firm.
For variations:
Banana: Peach:
1 pkg. cherry jello 1 pkg. strawberry jello
1 1/4 cups hot water 1 1/4 cups hot water
1 pt. vanilla ice cream 1 pt. vanilla ice cream
1 1/2 cups sliced bananas 1 cup fresh or frozen peaches
CHERRY/PEAR PIE
Coleen Riedmann
Crust:
2 cup flour
2/3 cup plus 1 Tbl. chilled shortening
1/2 tsp. salt
6 – 9 Tbl. ice water
Filling:
1 large can cherry pie filling
1 large can pears cut into pieces
3 – 4 drops almond extract
2 Tbl. butter
3 Tbl. lemon juice (optional)
For crust: Mix 1/2 flour, shortening and salt together
with fork until mixture resembles course crumbs. Add
remaining flour, shortening and salt into course crumbs,
adding one Tbl. of water at a time. When mixture clumps
together mold with hands until it holds together to form a
dough. Roll out on floured surface into two 12″ circles or
3″ wider than pie plate.
For filling: Mix first 3 ingredients together. Put into
pie shell. Dot with butter. Cover with top crust. Bake at
400 degrees for 50-55 minutes. (For tart pie, add 3
tablespoons lemon juice to filling).
RHUBARB CUSTARD PIE
Madge Panowicz
3 eggs slightly beaten 3 Tbl. milk
1 1/2 cups sugar 3/4 tsp. nutmeg
4 Tbl. flour 1 Tbl. melted butter
Mix the above together, beating well. Add 4 cups cut up
rhubarb. Pour in 9″ pie pan. Bake at 350 degrees for one
hour. A Panowicz favorite!
MOM RIEDMANN’S IMPERIAL CAKE
Irene Van Moorleghem
Make sure bowls are clean. 6 eggs separated. Pinch of salt
in the egg whites. Beat egg whites until they are stiff
with a wire whisk. In saucepan, put 1 1/2 cups sugar and
1/2 cups water. Bring to a boil and boil until it spins a
thread. Slowly pour over egg whites and beat until
mixture is cool.Beat egg yolks until thick and creamy.
Sift together 7 times: 1 cup cake flour
3/4 tsp.cream of tartar
Gently fold flour into egg mixture. Put in an angel food
cake pan. Bake at 350 degrees for 1 hour. Invert until
cake is cool.
RASPBERRY RIBBON PIE
Will Van Moorleghem
9 inch baked pie shell
1 3 oz. pkg. raspberry flavored gelatin
1/4 cup sugar
1 1/4 cups boiling water
1 10 oz. pkg. frozen raspberries
1 Tbl. lemon juice
1 3 oz. pkg. cream cheese, softened
1/3 cup confectioner’s sugar
1 tsp. vanilla
1/8 tsp. salt
1 cup whipping cream, whipped
Dissolve gelatin and sugar in boiling water. Add
raspberries and lemon juice. Stir until berries thaw.
Chill until partially set. Combine cream cheese, sugar,
vanilla and salt and beat well. Fold in whipped cream.
Alternate gelatin mixture and cream cheese mixture in
crust making four layers. Refrigerate until firm. Garnish
with raspberries if desired. This is just delicious and is
our family favorite.
JOYCE’S GRASSHOPPER PIE
Joyce Riedmann Vasha
One Thanksgiving (1983) Dad & Sharon asked us kids to
contribute to the dinner and make a dish. Me, having the
biggest sweet tooth and no cooking experience (wanting to
make something easy), made this dessert. After getting the
ingredients mixed up, we ended up with 3 grasshopper pies.
Needless to say, everyone got a kick out of this and
probably got a little tipsy on all the creme de menthe and
cocoa!
1 1/2 cup chocolate cookie crumbs
1/4 cup butter or margarine, melted
32 large, or 3 cups miniature marshmallows
1/2 cup milk
1 1/2 cup chilled whipped cream
1/4 cup creme de menthe
3 Tbl. white creme de cocoa
few drops green food coloring
Heat oven to 350 degrees. Mix crumbs and butter in 9″ pie
pan. Press firmly and evenly against pan. Bake 10 minutes
and cool. Melt marshmallows and milk over low heat,
stirring constantly. Chill until thickened. In chilled
bowl, beat cream until stiff. Stir in marshmallow mixture
to blend gradually; stir in creme de menthe and cream de
cocoa. Fold into whipping cream. Fold in food coloring.
Pour into baked crust and chill at least 4 hours.
FRENCH PIE
Coleen Riedmann
1 small pkg. frozen raspberries
1 small can crushed pineapple
1/8 cup minute tapioca
2 cups crushed chocolate refrigerator wafers or 25 Hydrox
cookies
3/4 cup vanilla wafers, crushed
1/2 cup butter or margarine, melted
1 pint whipping cream or one large cool whip
4 Tbl. powdered sugar
3/4 cup chopped pecans or almonds
2 large or 3 small bananas
Add tapioca to raspberries and pineapple and cook until
thick. Set aside to cool. Add melted butter to chocolate
and vanilla crumbs; mix well. Divide mixture in half and
line bottom of 9 x 12″ pan with 1/2 crumb mixture. Beat
cream, add powdered sugar and put 1/2 of this on top of
crumbs. Spread the nuts over this. Slice bananas and layer
over nuts. Then layer the raspberry/pineapple mixture.
Layer remaining whipped cream over this. Add remaining
crumbs over cream and refrigerate several hours.
COCONUT CREAM PIE
Madge Panowicz
Irene Van Moorleghem
(1952)
1 9″ baked pie shell 2 1/4 cups rich milk
1/2 cup sugar 2 egg yolks, beaten
1/3 tsp. salt 3/4 Tbl. butter
2 Tbl. cornstarch 1 tsp. vanilla
3/4 Tbl. flour
Mix sugar, salt, cornstarch and flour in saucepan. Slowly
stir in milk. Boil one minute over medium heat, stirring
constantly. Remove from heat. Stir into slightly beaten
egg yolks 1/2 of mixture, then blend into hot mixture in
sauce pan. Return to stove and boil one more minute.
Remove from heat and add butter and vanilla. Add 1/3 to
1/2 cup coconut if desired. Pour into cooled shell. Top
with meringue or whipped cream.
MERINGUE
Irene Van Moorleghem
3 egg whites with pinch of salt
6 Tbl. sugar with 1 tsp. cornstarch mixed in
Beat egg whites until frothy. Slowly beat in sugar and
cornstarch. Beat until stiff and glossy. Put on top of pie
filling, making sure all of the filling is covered and
meringue touches crust. Bake at 400 until brown, 5 minutes
or more.
BETSY’S BIRTHDAY PIE
Betsy Sobczyk
1 pkg. Bakers German’s sweet chocolate (4 oz.)
1/3 cup milk
2 Tbl. sugar (opt.)
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 prepared 8″ or 9″ graham cracker crumb crust
Heat chocolate and 2 Tbl. of the milk in saucepan over low
heat, stirring until chocolate is melted. Beat sugar into
cream cheese; add remaining milk and chocolate mixture and
beat until smooth. Fold in whipped topping, blending
until smooth. Spoon into crust. Freeze until firm, about
4 hours. Garnish with chocolate curls, if desired. Store
any leftover pie in freezer.
DATE CAKE
Madge Panowicz
2 cups dates, cut up
2 tsp. soda
Pour two cups boiling water over dates. Let cool.
In bowl, beat or cream together:
1 cup sugar
2 eggs
1/2 cup butter or margarine
Add:
3 1/2 cups flour 1/2 cup chopped walnuts
date mixture 1/2 tsp. vanilla
Bake in greased 9×13″ pan for 35 minutes or until done.
Frost with a good chocolate icing.
I use the following icing:
1/4 cup milk 2 sq. chocolate
1 cup brown sugar vanilla
1 cube oleo (1 stick) salt
Melt together to a slow boil and cook for 2 or 3 minutes.
Remove from heat. Stir in 1-2 cups powdered sugar,
beating until it is the consistency of warm fudge. Spread
on the cake. A family favorite!
JELLO CAKE
Kristin Van Moorleghem
1 pkg. white cake mix (2 layer size)
1 pkg. Jello (3 oz.) any color
1 cup boiling water
1/2 cup cold water
Prepare cake mix as directed. Grease and flour a 13×9″
pan. Bake at 350 degrees for 30-35 minutes. Let it cool
at least 15 minutes. Poke holes in cake with fork every
1/2″. Dissolve jello in boiling water. Add cool water
and then pour over cake in pan. Chill 3-4 hours and top
with Cool Whip.
SPUN GOLD FLORIDA KEY LIME PIE
Gayle Riedmann Kazer
Every time Nebraska plays Miami in the Orange Bowl, it
creates havoc in the Kazer household, as Ralph was born
and raised in Miami. In celebration of the sweet and sour
of victory and defeat, Gayle makes Florida Key Lime Pie.
(Ralph’s favorite dessert)
1 10″ pie crust*
Graham cracker crunch:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter-flavored shortening, melted
Filling:
2 14 oz. cans sweetened condensed milk
3 egg yolks
1/2 cup plain lowfat yogurt
1 1/2 tsp. grated Key lime peel**
2/3 cup Key lime juice or regular lime juice
**Key Limes are yellow and smaller
Meringue:
3 egg whites
6 Tbl. sugar
1 tsp. Key or regular lime juice
Spun Gold:
1 cup sugar
*Use your regular pie dough recipe, but add 1 tsp. grated
lime peel and 2 Tbl. sugar to the flour and use 2-3 Tbl.
Key or regular lime juice for the liquid. Place dough on
lightly floured wax paper. Roll crust 1″ larger than
inverted 10″ pie pan. Gently lift dough into the pan.
Trim to 1/2″ beyond edge. Flute edges and prick bottom
all over with a fork.
Graham cracker crunch: Combine ingredients in a bowl and
set aside.
Bake pie crust in a 400 degree oven for 12-18 minutes.
Remove from oven. While still hot, sprinkle bottom of
crust evenly with half the graham cracker mixture.
Reserve the other half for filling.
Filling: Combine milk, egg yolks, yogurt, lime peel and
juice. Stir until smooth. Pour into cooled pie shell.
Sprinkle top of filling with remaining crunch.
Meringue: Combine egg whites and lime juice in a bowl.
Beat until foamy with an electric mixer. Add sugar,
1 Tbl. at a time. Beat at high speed until the whites
form stiff peaks. Spoon onto filling.
Bake in a preheated 375 degree oven for 10-15 minutes.
Remove and let cool.
Spun Gold: Melt sugar in a heavy skillet over medium-high
heat, stirring gently until syrup caramelizes and threads
form off the edge of a spoon. The fewer times you stir,
the easier it is to work with the syrup. Cool for 2-3
minutes in pan. Drizzle with a spoon over pie, creating a
spun look. May be done up to 2 hours before serving.
Serves 8-10.
LEMON PIE
Aunt Millie Riedmann Mead
(1960)
3 egg yolks
1/3 cup lemon juice (use real lemons, not bottled)
2 Tbl. cornstarch
2 Tbl. butter or oleo
2 tsp. grated lemon rind
1 cup sugar
1 1/2 cup boiling water.
Stir together egg yolks, lemon juice and rind. Set aside.
Mix sugar, cornstarch, and salt in saucepan. Gradually
stir in boiling water, cooking and stirring briskly 2 or 3
minutes or until smoothly thickened. (Sugar keeps
cornstarch from lumping.) Carefully add lemon mixture and
cook 2 minutes stirring constantly. Remove from heat and
stir in oleo. Let cool 5 minutes. Pour into baked pie
shell and cover with meringue. Use Irene’s Meringue.
WONDERFUL YELLOW CAKE
Sherry Van Moorleghem
One box yellow cake mix, with pudding
1 1/2 cups milk
1/2 cup sugar
2 cups Angel Flake coconut
8 oz. Cool Whip
Prepare cake ad directed, use 9×13″ pan. Cool 15 minutes.
Using a BIG fork, poke holes in cake.
Combine milk, sugar and 1 cup of the coconut in a sauce
pan. Bring to a boil. Reduce heat and simmer one minute.
Carefully spoon mixture over cake, then allow to cool.
fold 1/2 cup coconut into whipped topping and spread over
the cake. Then sprinkle with the remaining 1/2 cup
coconut. Chill, and store in the refrigerator.
POUND CAKE
Irene Van Moorleghem
(1969)
1/2 lb. oleo 1/4 tsp. salt
1/2 cup Crisco 5 eggs
3 cups sugar 1 cup milk at room temp.
3 cups flour, sifted 1 tsp. vanilla
1/2 tsp. baking powder
Beat oleo and Crisco together. Add sugar, then eggs. Beat
together 3 minutes. Sift flour twice. Mix salt and
baking powder. Add to flour and sift once more. Add milk
and flour alternately and beat one more minute. Pour into
a large tube pan that has been greased with Crisco and
floured. Bake at 350 degrees for 1 hour and 15 minutes.
Do Not Open oven door during baking. Cool right side up.
Remove from pan. Sprinkle with powdered sugar.
GOODY COLA CAKE
Mary Pat Riedmann Greene
2 cups flour 1 cup Goody cola
2 cups sugar 1/2 cup buttermilk
3 heaping Tbl. cocoa 1 tsp. baking soda
1/2 tsp. salt 2 eggs, unbeaten
1 stick margarine 1 tsp. vanilla
1/2 cup cooking oil 1 1/2 cups mini-marshmallows
In large bowl, sift together flour, sugar, cocoa and salt.
Bring to a boil, the margarine, oil and cola. Add to the
dry ingredients. Add the remaining ingredients and beat
batter until smooth; fold in the marshmallows. Turn into
greased 9×13″ pan. Spread marshmallows around. Bake at
350 degrees for 45-50 minutes.
GOODY COLA FROSTING
Mary Pat Riedmann Greene
1/2 stick margarine 1 1/2 cups powdered sugar
3 Tbl. Goody cola 1/2 tsp. vanilla
2 Tbl. cocoa 1 cup chopped nuts (opt.)
Bring margarine, cola and cocoa to a boil, add powdered
sugar, vanilla and nuts. Pour over hot cake and spread
evenly. Allow cake to cool.
OATMEAL CAKE
Mary Kay Riedmann Hansen
1 cup raw oatmeal (quick cooking)
1 1/2 cups boiling water (pour over oatmeal and let stand
20 minutes)
Cream together:
1 cup brown sugar 1/2 cup shortening
1 cup white sugar 2 eggs
Add oatmeal; then add the following ingredients:
1 1/3 cups white flour 1 tsp. cinnamon
1 tsp. soda 1/2 tsp. salt
Bake in loaf pan or layer pans for 35 minutes at 350
degrees, and while the cake is still warm, frost with the
following icing:
6 Tbl. melted butter
1/4 cup canned milk, cream or half & half
1/2 cup brown sugar
1 cup coconut
1/2 cup nut meats, cut fine
Tuck under broiler until frosting mixture begins to
bubble. The layer cake can be stacked one on top of the
other. This is very moist cake and the toasty flavor of
the frosting is delightful.
MIDNIGHT CAKE
Betty Riedmann
2 cups sugar 1 cup sour milk
1 cup shortening 2 tsp. soda
2 eggs 1 tsp. salt
2 1/2 cups flour 1 cup boiling water
1/2 cup cocoa 1 tsp. vanilla
Sift flour, cocoa, soda and salt. Sift 3 times. Cream
shortening with sugar. Add well-beaten eggs. Stir in
flour mixture alternately with sour milk. Add boiling
water and beat for 5 minutes. Add vanilla. Pour in 9×13″
greased pan. Bake at 350 degrees for 40 minutes.
MINUTE FUDGE FROSTING
Betty Riedmann
Mix in saucepan:
2 cups sugar 1/2 cup shortening
1/4 cup light corn syrup 2 sq. unsweetened chocolate,
1/2 cup milk cut in pieces
1/4 tsp. salt
Stir over low heat until chocolate and shortening melt.
Bring to a full rolling boil, stirring constantly. Boil 1
minute (220 degrees). Remove from heat and beat until
lukewarm (120 degrees). Stir in 1 tsp. vanilla. Continue
beating to a smooth spreading consistency.
LEMON CAKE
Irene Van Moorleghem
(1966)
1 pkg. Lemon cake mix 3/4 cup Mazola oil
1 pkg. instant lemon pudding 3/4 cup cold water
5 eggs
Beat 10 minutes with electric mixer. Put in 11×13″ cookie
sheet. Bake at 350 degrees for 30-35 minutes. Have the
glaze ready.
Mix: 1/3 cup orange juice
2 cups powdered sugar, sifted
2 Tbl. oil
When cake is done, remove from oven and immediately poke
holes in cake with a fork. Spoon glaze evenly over cake.
CHERRY DELICIOUS
Jayne Riedmann Mollner
1 8 oz. pkg. cream cheese 1/2-3/4 cups graham
1 cup powdered sugar cracker crumbs
1 cup Cool Whip 1/4 cup butter, melted
1 can cherry pie filling
1 Tbl. powdered sugar
Combine graham cracker crumbs, melted butter and 1 Tbl
powdered sugar and pat into bottom of pan. Cream together
cream cheese and powdered sugar. Fold in Cool Whip. Pour
into graham cracker shell. Cover with cherry pie filling
and chill well. Use 8″ or 9″ square pan.
BETTER THAN ROBERT REDFORD
Irene Van Moorleghem
(Pudding Delight) (1976)
1st Layer:
Mix: 1 cup flour
1/2 cup oleo,(cut into flour)
Add 1/2 cup nuts.
Put in a 9×13″ pan. Bake at 350 degrees for 15 minutes.
2nd Layer:
Mix well together:
1 8 oz. pkg. cream cheese, softened
1 cup sifted powdered sugar
Fold in 1/2 of 12 oz. carton of Cool Whip. Spread on top
of 1st layer.
3rd Layer:
Mix together:
1 6 oz. pkg. instant pudding
3 cups milk
1/4 tsp. vanilla
Pour on top of cheese layer. Refrigerate a few minutes
until pudding firms. Top with remaining Cool Whip.
Sprinkle with nuts. Note: Chocolate or Toasted Coconut
Pudding/Royal Brand at Bakers is great.
CHERRY DREAM WHIP CAKE
Sandy Van Moorleghem Stein
Any vanilla cake mix
1 8 oz. pkg. cream cheese, softened
1 pkg. Dream Whip topping mix
1/2 cup powdered sugar
1/4 cup milk
1 can cherry pie filling (or lemon)
Bake cake as directed, using 9×13″ pan. Mix softened cream
cheese, powdered sugar, milk and Dream Whip. Beat with
mixer until fluffy. Spread on top of cake and add pie
filling. Chill at least 2 hours.
DENVER CHEESECAKE
Lori Riedmann Magoulas
Crust: 1 12 oz. box vanilla wafers, crushed
6 Tbl. melted butter
Mix together and press into bottom of springform pan.
Chill while preparing filling.
Filling:
40 oz. cream cheese, softened 1 tsp. grated lemon peel
1 3/4 cup sugar 1 tsp. vanilla
3 Tbl. flour 6 large eggs
1/4 tsp. salt 3/4 cups heavy cream
In mixing bowl beat cream cheese. Add next 5 ingredients
and beat well. Add eggs, one at a time, and beat well
after each. Blend in cream. Pour into crust. Bake at 500
degrees for 10 minutes, then at 225 degrees for 75-80 more
minutes. Filling should be almost set. Cool at room
temperature. Refrigerate for 8 hours or overnight.
CARAMEL PECAN CHEESECAKE
Francie Riedmann Weis
1 cup graham cracker crumbs 1/2 cup caramel topping
3/4 cup ground pecans 3 eggs
1/4 cup sugar 2 Tbl. milk
1/4 cup butter 1/2 cup sour cream
12 oz. cream cheese 1/4 cup caramel topping
In mixing bowl, combine graham cracker crumbs, pecans,
sugar and melted butter. Pat onto bottom and 1 1/2″ up
sides of an 8″ springform pan. In large bowl beat cream
cheese until fluffy. Gradually beat in 1/2 cup caramel
topping, eggs and milk; beat just until blended. Turn
mixture into crust. Bake at 350 degrees for 40-45 minutes
until center is set. Cool in pan 15 minutes. Combine
sour cream and remaining caramel topping; spoon on
cheesecake. Loosen sides of cheesecake from pan with
spatula. Cool 30 minutes more. Remove sides of pan.
Cool. Chill. Garnish with pecan halves.
M-M GOOD DESSERT
Kathy Elsasser
Bring to a boil: 1 cup water and 1/2 cup butter.
Stir 1 cup flour into liquid mixture until it forms a
ball. Beat in 4 eggs, one at a time. Spread in 9×13″ pan.
Bake at 400 or 425 degrees for 45 minutes. Cool.
Mix together and pour over cooled layer:
1 large box of vanilla instant pudding
3 cups milk
1 8 oz. cream cheese, softened
Spread regular size Cool Whip over the pudding mixture and
drizzle Hershey’s chocolate syrup on top. Refrigerate 1
hour.
APPLE STRUDEL
Ruth Elsasser
2 1/2 cups sifted flour 8-10 apples, pared & sliced
1 tsp. salt (8 cups)
1 cup shortening 1 cup sugar
1 egg yolk 1 tsp. cinnamon
1 cup corn flakes 1 egg white
Combine flour and salt. Cut in shortening. Beat egg yolk
in measuring cup and add enough milk to make 2/3 cup
liquid. Mix well and stir into flour mixture. On floured
surface, roll half of dough to 17×12″ rectangle. Fit into
and up sides of 15 1/2 x 10 1/2″ baking pan. Sprinkle
with corn flakes; top with apples. Combine sugar and
cinnamon and sprinkle on top. Roll remaining dough to
15 1/2 x 10 1/2″ rectangle. Place over apples. Seal
edge. Cut slits in top. Beat egg white until frothy and
brush on top of crust. Bake at 375 degrees for 50
minutes.Frosting: Combine 1 cup sifted powdered sugar and
3-4 tsp. milk. Drizzle on warm pastry.
ULTIMATE CHOCOLATE BROWNIES
Sue Van Moorleghem Marullo
3/4 cup Hershey’s cocoa
1/2 tsp. baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp. vanilla
1/4 tsp. salt
1 cup chocolate chips
Chocolate Frosting
Grease 13x9x2″ pan. In large bowl, stir together cocoa
and baking soda. Blend in 1/3 cup butter. Add boiling
water, stir until mixture thickens. Stir in sugar, eggs,
and remaining butter. Mix until smooth. Add flour,
vanilla, and salt; mix until well blended. Stir in
chocolate chips. Pour into prepared pan and bake at 350
degrees for 35-40 minutes, or until brownies begin to pull
away from side of pan. Cool completely and frost with
Chocolate Frosting. Sprinkle with additional chocolate
chips. Note: These are outrageous!
CHOCOLATE FROSTING
Sue Van Moorleghem Marullo
6 Tbl. butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup Hershey’s cocoa
1/3 cup milk
1 tsp. vanilla
In a small mixer bowl, beat butter and vanilla. Blend in
powdered sugar and cocoa alternately with milk. Beat to
spreading consistency. Add more milk, if necessary.
BROWNIES
Mary Van Moorleghem
4 eggs, beaten 2 cups flour
2 cups sugar 5 Tbl. cocoa
2 sticks oleo 2 tsp. vanilla
Melt and cool 2 sticks oleo. Add other ingredients and
mix well. Grease and flour 10×15 pan. Bake at 350
degrees for 15 minutes. When cool, add frosting.
Frosting:
Bring to a boil: 1 stick oleo
4 Tbl. cocoa
6 Tbl. milk
Remove from heat and add 1 lb. powdered sugar and 1 tsp.
vanilla. Mix well.
OATMEAL CARAMEL BARS
John Van Moorleghem
1 1/4 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/4 tsp. salt
3/4 cup butter or margarine, melted
1 cup semi-sweet chocolate pieces
1/2 cup chopped walnuts
3/4 cup caramel flavored ice cream topping
Heat oven to 350 degrees. Combine one cup of flour, oats,
sugar, soda, salt and butter. Pat 2/3 of mixture into a
greased 9×9″ pan Bake for 10 minutes. Remove from oven.
Sprinkle with chocolate pieces and walnuts. Combine
caramel topping and 1/4 cup flour and mix well. Drizzle
over top. Sprinkle remaining crumb mixture over caramel
topping. Return to oven and bake 15-20 minutes, until
crumbs are golden brown. Chill before cutting. Store in
refrigerator or freezer. Serve at room temperature.
Makes 1 1/2 dozen bars. These are very rich.
HOT FRUIT
Sharon Riedmann
Layer twice in order given:
3 bananas, cut in chunks
1 Tbl. orange peel
20 oz. can drained pineapple chunks
2 large oranges, peeled and cut in chunks
1/2 cup brown sugar
4 oz. coconut
1 can apricots (optional)
Layer twice in order given.
Mix: 1/2 cup orange juice
2 Tbl. honey
2 tsp. dark rum
Pour liquid over fruit. Dot with butter. Bake at 375
degrees for 25 minutes. Note: This is good in the winter
when fresh fruit is not available. Good for brunch.
MOM’S BROWNIES
Sharon Riedmann
(1941)
This was my mother’s recipe brought down from her family.
Now it’s all of our favorite.
2 cups sugar
4 eggs
1 cup flour
4 tsp. vanilla
Melt 4 squares chocolate and 1 cup butter.
Mix well. Add 1 cup walnuts (opt.). Bake at 375 degrees
for 20-25 minutes. Sprinkle with powdered sugar.
CHOCOLATE RASPBERRY TRUFFLE BROWNIES
Kathy Elsasser
Brownie layer:
1 1/4 cups semi-sweet chocolate chips
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large eggs
1 tsp. instant coffee dissolved in 2 Tbl. water (opt.)
Truffle filling:
1 cup semi-sweet chocolate chips
1/4 tsp. instant coffee (optional)
1 8 oz. cream cheese, softened
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar
Glaze:
1/4 cup semi-sweet chocolate chips
1 tsp. solid vegetable shortening
- Heat oven to 350 degrees. Grease a 9×9″ baking pan.
- To make brownie layer, melt chocolate chips with
butter. Cool slightly. Beat brown sugar and eggs in
large bowl with mixer. Add chocolate mixture and dissolved
coffee. Mix well. Stir in flour and baking powder. Spread
evenly in pan. Bake 30-35 minutes until a toothpick
inserted in center comes out clean. Cool on wire rack. - To make truffle filling, melt chocolate chips with
instant coffee. Beat cream cheese and preserves in a
small bowl until smooth. On low speed, beat in chocolate
and powdered sugar until fluffy. Spread on brownies. - To make glaze, melt chocolate chips with shortening.
Drizzle over filling. Chill 2 hours. Cut into bars.
PEACH DELIGHT
Irene Van Moorleghem
(1954)
1 cup sifted powdered sugar
1 stick margarine or butter
1/2 tsp. vanilla
2 eggs, separated
1 box vanilla wafers, crushed coarse
1 small carton whipped cream
Make a custard by creaming margarine and sugar; add 2
beaten egg yolks. Beat the two egg whites and fold into
custard. Line a 9×13″ cake pan with wax paper. Put in a
layer of coarse crushed vanilla wafers, saving a few for
garnish on top. Top crumbs with custard. Put a layer of
drained canned peaches (size 2 1/2 can) sliced on top of
custard. Then top peaches with a layer of whipped cream.
Sprinkle on remaining crumbs. Store in refrigerator at
least 6 hours. Overnight is better. Note: This has been a
favorite of the Van Moorleghem family for years.
TOLL HOUSE PIE
Sharon Riedmann
Beat 2 eggs.
Add: 1/2 cup flour 1 cup melted butter
1/2 cup sugar 6 oz. chocolate chips
1/2 cup brown sugar 1 cup nuts
Put into unbaked pie shell. Bake 1 hour at 350 degrees.
Let firm. Serve with ice cream or whipped cream.
DR. BIRD CAKE
Irene Van Moorleghem
(1983)
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
1 1/2 cups cooking oil
1 small (8 1/2 oz.) can crushed pineapple
1 1/2 tsp. vanilla
3 eggs
2 cups diced bananas (2 large)
In a large bowl, sift together the dry ingredients and mix
(stir) in the rest of the ingredients until well blended.
(Do not use an electric mixer). Bake in a Crisco greased
tube or an angel food cake pan at 350 degrees for 1 hour
and 20 minutes. Cool it in the pan for one hour. Turn it
out and be sure not to cover until cold. This makes a
crusty outside. Serve with whipped cream or sprinkle with
powdered sugar.
Note: If you want to live dangerously, add 1/2 cup nuts to batter.
NANAIMO BARS
David & Kathy Quistad
We first discovered this rather addictive dessert by accident when
we sailed into Nanaimo, B.C. for provisions and happened onto the
Annual Nanaimo to Vancouver bathtub races. Every street corner
had a vendor selling the “original” version of the Nanaimo Bar.
This recipe comes from the mayor of the town and is guaranteed
“original” Of course, when he presented it to us he was dressed
in a pirate suite and was “knighting” all the bathtub racers so there
is substantial room for question.
First layer:
½ cup of butter
1 3/4 cup graham cracker crumbs
¼ cup of sugar
5 Tbsp. of cocoa
½ cup finely chopped almonds
1 egg beaten
1 cup of coconut
Melt 1st three ingredients. Add egg and stir to cook and thicken.
Remove from heat. Stir in crumbs, coconut and nuts. Press into
an ungreased 8×8 pan.
Second layer:
1 cup of butter cup
1 cup + 4 tsp. cream
4 Tbsp. vanilla Custard Powder
4 cups powdered sugar
Cream butter, cream, custard powder and powdered sugar. Beat
until light. Spread over bottom layer.
Third layer:
4 squares semi-sweet chocolate
2 Tbsp. butter
Melt chocolate and butter over low heat. When cool but still
liquid, pour over second layer and chill. Cut into small squares
and serve.