Prayer 7:13 Prayer 713
North Highland United Methodist Church
Monday, April 23, 2018
Open Hearts, Open Minds, Open Doors

Desserts

 
 
 
Betty Shares her Mom's Cold Water Cake
1-1/2 C. sugar     1 C. cold water     1/2 C. butter or margarine
1 tsp baking soda in a dab of hot water      2 eggs                    
1 tsp vanilla     1/2 C. cocoa
About 1-1/2 - 2  C. flour
Mix together pour into a 9" X 13" pan.
Bake at 350 till toothpick comes out clean.
Our family loves this recipe - use it for many birthdays.
 

 

Lila's Pineapple Dessert

1 can sweetened condensed milk
Juice from 1 lemon
1 can crushed pineapple
1 Container of Cool Whip
 
Mix well - Chill
 

 

Randy's Almond Cake
 
Ingredients
1 stick butter (1/2 cup)
2 large eggs
1 cup all-purpose flour
1 cup sugar
2 teaspoons almond extract
2 tablespoons sliced almonds
Confectioners' Sugar (for dusting)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Melt butter in glass bowl in microve.. Beat eggs into butter using a fork or small whisk. Add the flour, sugar, and almond extract and mix well. Pour mixture into small (8 inch) pie plate or an 8 inch cakepan and sprinkle with sliced almonds. Bake for 45 minutes until golden brown and a knife inserted near the center comes out clean.
  3. Let cool. Run the back of a knife around the sides of the pan to loosen the cake. Transfer the cake to a plate or serving dish and sprinkle with confectioners' sugar and serve. Serves 8. 

Afternoon Out Pumpkin Dessert

1 (29 oz.) can pumpkin
1 C. sugar (I would use less a second time)
1 (13 oz.) can evaporated milk
3 eggs
3or 4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 C butter, melted
1 c chopped pecans
 
Combine pumpkin, sugar, evaporated milk, eggs, and salt in a mixing bowl.  Beat well.
Pour into a greased and floured 9"x13" glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans.  Pour melted butter over all.
 
Bake at 350 forv50-60 minutes until knife inserted in center comes out clean.

 

Pastor Lou's Éclair Dessert
2 pks instant vanilla pudding (3.4 oz)
3 1/2 c milk
12 oz cool whip
graham crackers
Mix pudding and milk, fold in cool whip. In a 9 x 13 pan begin with a layer of graham crackers that have been cut/broken to fit the pan. Pour half of the pudding mix on this. Add another layer of crackers, then more pudding. Add one more layer of crackers (bumpy side down). Top with frosting:
3 T melted butter
3 T cocoa
3 T milk
Add 1 cup powdered sugar. Stir until smooth and put on top of graham crackers. (Some recipes say to double the frosting!)
Make the day before and put in the fridge—this will soften the crackers.

 

Helen's Lemon Raspberry Mousse Cake
   Served at Afternoon Out
1 box lemon cake mix
1 box(4 serving size) instant pudding and pie filling
4 eggs
1/3 cup vegetable oil
1/2 cup frozen lemonade concentrate mixed with 1/2 cup water
1 cup sour cream
Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
Filling
21 oz raspberry pie filling (use 3/4cup)
Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
Frosting
1-1/2 cups whipping cream
 In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining
1- 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator. (I added 1 tablespoon of vanilla instant pudding)
 
 

Linda K's Yogurt Cake

Bake in a 9" X13" pan at 350 for 25-35 minutes
A White Cake Mix
3 egg whites
3/4 C Water
 1- 6 oz yogurt
1 C. applesauce
 
Frosting :  Cool Whip Lite and 6 oz yogurt
 
 
Jayne's Apple Pan Dowdy
Jayne shared this recipe at Afternoon Out
8 cups sliced apples          2 cups flour
Salt to taste                      2 tsp backing powder
Cinnamon to taste               1 cup packed brown sugar
1 cup sugar                         2 tbsp cornstarch              
 1/4 cup melted butter      1 cup boiling water
1 cup milk
Arrange apple in a greased 9X13 inch backing dish.  sprinikle with salt and cinnamon. Combine sugar, butter, milk, flour, and baking powder in mixer bowl;  mix well.  spread over apples.  Sprinkle with mixture of brown sugar and cornstarch.  pour boiling water over top.  Bake at 350 degrees for 1 hour.  Yield 10 servings.
Approx. per Serving:  Cal 385; prot. 4 g. Cargo 81 g; Fiber 3g; T Fat 6g;

 

Darnelda's Angel Food Cake Dessert

1 can crushed pineapple, (drain and reserve juice).
1 small bottle maraschino cherries, (drain). Cut cherries in half.
1/4 lb marshmallows.
Mix above ingredients and put in refrigerator.
 
Dissolve 2 small pkgs Orange jellow in 3 Cups hot water(include pineapple juice)
Let cool until partially set then whip until slightly foamy.
Blend in a small container of cool whip.
Place in regriderator until nearly firm then add the chilled fruit.
 
Break up one angel food cake and put about 3/4 in bottom of cake pan and put mixture on top.  Put remaining angel food cake on top and pat into mixture.
 
Place in refrigerator to set.  May be served with whipped cream (or Cool Whip.)

 

 Helen's Mandarin Orange Cake with Pineapple Frosting

1 box good quality yellow cake mix
4 large eggs
¾ cup vegetable oil
1-11oz can Mandarin Oranges in juice
Preheat oven to 350. Combine the cake mix, eggs, and oil.
 Mix according to directions. Fold in the oranges including juice, and mix well.
 Bake about 35 minutes.
Frosting
1 small pkge instant vanilla pudding
1 20 ounce can crushed pineapple packed in juice
1 large Cool Whip
Drain the pineapple, reserving the juice.
 Mix the juice and the instant pudding.
 Add Cool Whip and drained pineapple.
 

 
 
Sheila's Rhubarb Coffee Cake
 
 
Sheila brought this coffee cake to Tuesday Morning Coffee,
 everyone wanted the recipe.
  
9x13  lightly greased pan    350  about 50 minutes

Cream  1 stick butter (or oleo)
1 and 1/2  cups Sugar  (regular white sugar)
1/2 tsp salt
1 egg

Gently fold in 1 Cup sour milk
(which is 1 cup milk, 1 tsp soda, maybe 1T vinegar)
ADD  2 C + 1 T  flour  MIX WELL
ADD 3 cups chopped rhubarb.   Pour into pan.

TOPPING     mix in a small bowl
a little white sugar, some cinnamon, and some finely chopped walnuts.