DESSERTS
Indian Pudding
Royal Marble Cheesecake
Praline Cheesecake
Fudgey Brownies
Carrot Cake
Cream Cheese Frosting
Mayonnaise Devil’s Food Cake
Fudge Icing
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Indian Pudding
Pour 3 cups milk in saucepan and bring just to a boil. Moisten corn mean
in a cup with 1/4 cup water (to prevent lumps). Stir rapidly into hot milk using
a wire whisk. Simmer 20 minutes, stirring often.
Combine spices and stir into mixture. Stir in molasses. Pour into a buttered
1-1/2 quart casserole. Gently pour the one remaining cup of milk over the top —
do not stir. Dot with butter and bake at 325º for 1 1/2 to 2 hours. Serve hot
with cream, ice cream, or hard sauce.
4 c. milk
1/3 c. yellow corn meal
1/4 c. water
1/2 t. ginger
1/2 t. cinnamon
1/4 c. sugar
1/2 t. salt
1/2 c. molasses
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Royal Marble Cheesecake
An involved, but tried and true recipe. A favorite for those who like a rich
cheesecake.
Melt chocolate morsels on top of double boiler over hot water. Combine 3/4
cup flour, 2 T. sugar, and salt. Cut in butter until particles are fine. Stir in
2 T. chocolate. Press into bottom of 9-inch springform pan. Bake at 400° for
10 minutes.
Soften cream cheese with one cup sugar in mixing bowl. Blend in 1/4 cup flour
and vanilla. Add egg yolks; beat well. Blend in sour cream. Beat egg whites until
soft peaks form.
Fold into cheese mixture very thoroughly. Combine remaining chocolate with
1 3/4 cups of cheese mixture. Pour half of plain mixture over baked crust. Top with
spoonfuls of half the chocolate mixture and cover with remaining plain mixture,
then with chocolate mixture.
6-oz. pkg. chocolate morsels
1 c. flour
2 T. plus 1 c. sugar
1/4 t. salt
1/4 c. butter
3 8-oz. pkg. cream cheese (at room temperature)
2 t. vanilla
6 eggs, separated
1 c. sour cream
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Praline Cheesecake
Heat oven to 350°. Combine crumbs, sugar, and butter. Press into bottom
of 9-inch springform pan. Bake at 350° for 10 minutes.
Combine the softened cream cheese, sugar and flour, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in vanilla and nuts. Pour mixture over crumbs.
Bake at 350° for 50 – 55 minutes. Loosen cake from rim of pan.
Cool before removing rim of pan. Chill. Brush with maple syrup and garnish with pecan
halves, if desired. Up to 12 servings.
1 c. graham cracker crumbs
3 T. sugar
3 T. butter, melted
3 8-oz. pkg. cream cheese, softened
1 1/4 c. dark brown sugar, packed
2 T. flour
3 eggs
1 1/2 t. vanilla
1/2 c. finely chopped pecans
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Fudgey Brownies
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil.
Add boiling water. Stir until mixture thickens. Stir in sugar, eggs, and remaining
1/3 cup oil. Stir until smooth. Add flour, vanilla and salt. Blend completely.
Pour into lightly greased 13 x 9-inch pan. Bake at 350° for 35 –
40 minutes.
3/4 c. Hershey’s Cocoa
1/2 t. baking soda
2/3 c. vegetable oil
1/2 c. boiling water (measure accurately)
2 c. sugar
2 eggs
1 1/3 c. unsifted flour
1 t. vanilla
1/4 t. salt
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Carrot Cake
Sift dry ingredients together in a mixing bowl. Make a well and add oil and
eggs. Mix well. Add carrots, vanilla and nuts. Mix.
Bake in 13 x 9-inch pan at 350° for 40 – 45 minutes until done.
3 c. grated carrots
2 c. flour
2 c. sugar
2 t. cinnamon
1 t. nutmeg
1 t. salt
2 t. baking soda
2 t. baking powder
4 eggs
1 1/2 c. oil
1 t. vanilla
1 c. chopped walnuts
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Cream Cheese Frosting
This recipe makes a lot. Use 1/2 portions for just the topping.
Mix together and spread on cake.
1 lb. powdered sugar
8 oz. cream cheese
1 cube butter
2 t. vanilla
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Mayonnaise Devil’s Food Cake
Mayonnaise, the secret ingredient in this cake, makes it especially moist
and rich.
Sift together flour, sugar, cocoa and baking soda into large bowl. Add water,
mayonnaise and vanilla. Beat until smooth. Pour into greased 13 x 9-inch pan lined
with buttered wax paper.
Bake at 350° for 45 minutes until toothpick inserted in center comes
out clean. Cool for 15 minutes. Turn out onto cake rack and remove waxed paper.
Frost with fudge icing.
4 c. sifted cake flour
2 c. sugar
1 1/2 c. cocoa
4 t. baking soda
2 c. cold water
2 c. mayonnaise at room temperature
1 T. vanilla
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Fudge Icing
Cream together butter and cocoa. Add egg and blend well. Gradually mix in
sugar. Using electric mixer, beat on high speed to combine thoroughly.
If icing is too stiff, add 1 t. milk at a time until a thick and moist consistency
is reached.
1/2 c. butter
1/4 c. cocoa
1 egg
2 c. powdered
sugar
milk
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