Desserts
Pinapple Upside-Down Cake
Ingredients:
1 box of yellow cake mix
1 tbls. vanilla
1 tbls. pinapple juice
1 8oz. can sliced pinapple
2 tbls. butter or margarine
1/2 c. light brown sugar
2 lg. eggs
1/4 c. corn oil
Directions:
Preheat oven to 350
In lg. mixing bowl, combine cake mix, vanilla, eggs, corn oil, and pinapple juice. Mix with hand mixer on med-high speed for 3 min. Set aside. Grease an 8 1/2 in. cake pan with butter or margarine. Arrange pinapple slices on bottom of cake pan. Add cake mixture. Bake in oven for 35 min. Test the cake by placing a toothpick in center of cake. If any cake mixture appears on toothpick, return to oven for 3-5 more min. Remove from oven and set pie pan on a rack. Let cool 20 min. Flip pan over to a desert plate and serve.
Egg Custard
Ingredients:
6 c. milk
6 lg. eggs (beaten)
1/2 c. granulated sugar
1 1/2 tsp. salt
3 tbls. vanilla
Directions:
Preheat oven to 325
Add milk to med. size pot. Turn heat to med. high. Scald the milk. **Be sure not to let the scalded milk overflow** Cook for 2 1/2 min. Remove milk from stove. Add rest of ingred. 1 at a time to scalded milk. Beat on med. high speed with hand mixer for 3 min. Pour into a lg. baking dish. Add baking dish to a pan of warm water. Bake in oven for 1 hour.
Minty Irish Soda Cake
Ingredients:
3 1/2 c. all purpose flour
1 1/2 tbls. baking powder
1/2 tsp. salt
1/2 c. granulated sugar
2 lg. eggs
2/3 c. buttermilk
2 tbls. butter/margarine(melted)
1 pt. International Delight Irish Cream
1 oz. peppermint extract
vegetable shortning (NO SPRAY)
flour
Directions:
Preheat oven to 375
Sift together flour, baking powder, salt. Sift into a lg. mixing bowl. Add sugar, eggs, melted butter/margarine. Beat by hand. Slowly add buttermilk, irish cream and peppermint extract. Beat another 3 min. or until blended througherly. Grease and flour 2 9 1/2 in. round cake pans. Bake 30 min. No need to use any frosting with this cake.
Cherry Cheesecake
Ingredients:
1 lg. can cherry pie filling
1 8 oz. pkg. cream cheese (softened at room temp.)
1 med. size container sour cream
1 c. granulated sugar
1 lg. egg(beaten)
1 tsp. vanilla extract
1 9 in. graham cracker pie shell
1 tbls. butter/margarine
Directions:
Preheat oven to 350
Brush the graham cracker pie shell with the egg. Brush it twice. Discard egg mixture. Bake the pie shell for 5 min. Remove from oven and set aside. In lg. mixing bowl add cream cheese, cherry filling, sugar, vanilla extract. Cream together either by hand or a beater. Cream ingred. well. Pour into pie shell. Smooth mixture evenly. Refrigerate several hours before serving.
Strawberry Shortcake
Ingredients:
2 5oz. trays dessert shells
2 pints strawberries
1 c. granulated sugar
7 oz. can whipped cream
Directions:
Wash the strawberries under cold water. Pat dry with a paper towel. Place strawberries in lg. mixing bowl. Add sugar. Mix well with hand. Refrigerate for 20 min. Remove from frig. Slice the strawberries in half. To one dessert shell add a few spoonfulls of strawberries. Top with desired whipped cream. Repeat this process until all shells have been used.