Homemade and Amazing Cakes, Hungarian Nut-Roll, Famous Cheese Cakes and Puerto Rican Flan and Pennsylvania Dutch Whoopy Pies!

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Permalink Reply by Denise Love on October 18, 2008 at 9:45pm

Grandma's Gracie's Lemon Cake:( As featured on our Welcome Video on Main Page)
from: Gooseberry Patch cookbook's: 101 Homestyle Favorites

18-1/4 oz pkg. yellow cake mix
3.4-oz phg. instant lemon pudding mix
3/4 c. oil
3.4 c. water
4 eggs, beaten

Garnish: Powdered sugar
Combine all ingredients except powdered sugar; mix well. Pour into a greased 13''x9'' baking pan or a well greased Bundt pan. BAke at 350 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean. Immediately poke holes through cake with a fork; glaze over cake. Serves 10-12.
Glaze:
2 c. powdered sugar
2 T. butter, melted
2 T. water
1/3 c. lemon juice
Combine all ingredients; stir until smooth.

For more information about ordering cookbooks from Gooseberry Patch go to this link:
www.gooseberrypatch.com

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Permalink Reply by Denise Love on October 18, 2008 at 9:57pm

Mimie Popa's Hungarian Nut Rolls- (Very old recipe from David Love's grandmother)

5 heaping cups Flour
1 1/2 cups Butter-softened
1 tsp. salt
3 Tbsp. sugar
4 beaten egg yolks ( beat with fork)
1 can evaporated milk (12 oz)
1/4 cup Milk ( scald then cool to lukewarm to disolve yeast)
1 pkg yeast or 3 tsp.

Directions: In small glass bowl dissolve yeast in 1/4 cup of scalded milk, cooled to lukewarm. Add sugar to yeast mixture and cover with plastic wrap and let foam.

In large bowl measure flour, salt and butter. Cut together until mixture is crumbly and resembles corn meal. Add egg yolks and evaported milk and dsolved yeast mixture. Mix well with heavy duty electric mixer until smooth, cover with plastic wrap and refigerate overnight. This mixture will be very moist.

Next day cut dough into half and each half into thirds making 6 equal portions. Keep remaining dough covered.
Filling:
8 cups of ground walnuts
3 1/2 cups sugar
4 beaten egg whites ( beat until foamy)
3/4 cup water

Mix ingredients together and set aside. Roll each portion of dough into a 12X16 inch rectangle. Spread nut mixture in center and outward to within 1 inch of the edges. Roll lengthwise up like a jelly rool placing on cookie sheet with seam side down on foil covered cookie sheets sprayed with PAM. Fold ends of roll tucking under and brush with beaten egg yolk. Prick with fork across top.
Bake 350 for 30-40 minutes until done. Cover with foil if they brown too quickly. Store wrapped in plastic or freeze in ziplock bags for Christmas. To serve slice as you would a jelly roll.

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Permalink Reply by Denise Love on October 24, 2008 at 9:46am

DARK FRUIT CAKE- From Joyce Cain, Missionary in Colombia South America


1 c. butter
6 eggs
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
1/2 c. molasses (I used pancake syrup. Don't have molasses)
1/2 c. sour milk
1 lb. raisins
1/4 lb. figs (I went out and picked them. But you can substitute for something else)
1 lb. nuts (I used pecans)
1/2 c. maraschino cherries
1 1/3 c. brown sugar
2 c. flour
1 tsp. allspice
1 tsp. nutmeg
1/4 c. wine, whiskey or fruit juice (I used some orange and lime juice squeezed fresh)
1 tsp. soda
1/2 lb. dates (Don’t have dates here so put in mixed dried fruit)
1/4 lb. pineapple, cut fine

Cream butter with sugar. Sift dry ingredients and flour the fruit and nuts lightly in additional flour. The ingredients may be combined in order given, eggs being added alternately with flour, each being beaten in well. Cook very slow 300 degree oven approximately 2 1/2 hours.

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Permalink Reply by Denise Love on October 29, 2008 at 11:49am

Puerto Rican Flan:
An Excellent Flan That is a Mixture Between a Light Cheese Cake and Custard. Given to Denise Love by a Missionary teacher (Jim Reed) in Colombia whose mother was Puerto Rican.
Mix the following in a blender:
1 8oz package cream cheese
3 cans of evaporated milk
1 can sweetened condensed milk
7 eggs
1 tsp. vanilla
*note: I have trouble getting this all in a blender so I add only one can of evaported milk to the blender. Blend well, then pour into a large metal bowl and mix in the other 2 cans of evaported milk.
Carmelado Sauce:
Boil together in heavy skillet: 4 tsp. of water with 1/12 cups of granulated sugar. Melt this carefully so as not to burn. Stir occasionally until it becomes a dark liquid syrup with all the sugar dissolved.
Pour: liquid sugar syrup into a large stainless steal mixing bowl. Coated the bowl careful with the hot syup by swirling it around slowly.
Fill the bowl with the Flan mixture.
Bano Maria: Place the bowl inside a larger metal bowl filled 1/3 with hot water.
Bake: @ 350 for about 1 1/2 hours or until firm. It is done when a knife inserted in the middle comes out clean. Cover with foil if it starts to brown too much.
Cool: Lossen the edges of flan with a knife and quickly invert onto a large glass serving plater that has edges to retain the carmel liquid. Allow the syrup to pour over the top. Chill covered in the refigerator.

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Permalink Reply by Denise Love on November 14, 2008 at 5:16pm

Hawiian Wedding Cake

1 box regular yellow cake mix prepared and baked in a 9 X 13 gresased cake pan:
Cool and set aside.
Mix together:
2 cups milk
1 box instant vanilla pudding
1 pkg 8 oz cream cheese ( softened)

Spread above pudding mixture over cooled cake.
Drain 1 -12 oz can crushed pineapple: spread over pudding mixture.
Carefully smooth over top of the pineapple 1 -7 oz whipped topping mix.
Sprinkle with 1 cup of coconut if desired.
Refigerate until serving time.

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Permalink Reply by Denise Love on November 16, 2008 at 9:46am

Hershey’s 5 minute Deep Dark Chocolate Cake
From Joyce Cain: Bogota, Colombia

Add and beat two mins. at med. speed:
2 eggs
1 cup milk
½ cup oil
2 teaspoon Vanilla

Stir in:
1 cup boiling water

Add to above and beat until smooth.
Batter will be thin.:

1 ¾ cup flour (2 cups high altitude)
2 cups sugar
¾ cup cocoa (Hershey brand or any)
1 ½ tsp. soda
1 ½ teaspoon baking powder
1 teaspoon salt

Put in greased and flowered 9 by 13 cake pan and bake 350 degrees 30 to 35 mins. until toothpick comes out clean.

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Permalink Reply by Denise Love on November 20, 2008 at 8:23pm

Brownie Trifle Submitted by: Donna Antoniuk

1 (19.8 oz) package fudge brownie mix
¼ cup praline or coffee-flavored liqueur
1 (3.5 oz) package instant chocolate mousse mix
8 (1.4 oz) toffee-flavored candy bars, crushed
(I buy Heath Bits, in the baking section, so I don’t have to crush them)
1 (12 oz) container frozen whipped topping, thawed (this is the large container)

Garnish: chocolate curls

Prepare brownie mix and bake according to package directions in a 13x9x2 pan. Prick top of warm brownies at 1-inch intervals using a meat fork, and brush with liqueur, if desired. Let cool, and crumble.

Prepare chocolate mousse according to package directions, omitting chilling.

Place half of crumbled brownies in bottom of a 3-quart trifle dish. Top with half of mousse, half of crushed candy bars, and half of whipped topping. Repeat layers with remaining ingredients, ending with whipped topping. Garnish, if desired. Chill 8 hours. Yield: 16 to 18 servings.

From: Christmas With Southern Living, 1992, p. 107

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Permalink Reply by Denise Love on January 3, 2009 at 2:37pm

Wisconsin Rhubarb Cheesecake: from Jayne Vosters of Appleton, Wisconsin: Winner at the 2006 Great Wisconsin Cheese Festival in LIttle Chute.

Rubarb sauce
Cook the following in a medium saucepan. Bring just to boiling; reduce heat. cook, uncovered, about 5 minutes, or until rhubarb is tender, stirring occasionally; set aside.

2 1/2 cups thinly sliced fresh or frozen rhubarb, thawed
1/3 cup sugar
2 Tablespoons orange juice

Cheese Cake Filling:
8 oz white baking chocolate with cocoa butter
3 8-oz packages cream cheese, softened
1 16 oz carton dairy cour cream
1/2 cup sugar
1 Tablespoon cornstarch
2 teaspoons vanilla
1/2 teaspoon salt
3 eggs

Crust:
2 cups graham cracker crumbs
1/3 cup butter melted

For Crust: in a medium bowl, combine graham cracker crumbs and butter. Press crumb mixture onto the bottom and about 1 1/2 inches up the sides of a 10 inch springform pan. Wrap outside of the springform pan securely with heavy foil.

Directions for filling: In heavy saucepan, melt white baking chocolate over very low heat, stirring occasionally. Set aside to cool.

In a large mixing bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla and salt with an electri mixer on medium speed until well-blended. Add eggs, 1 at a time, beating just until combined after eah adddition.
Gradually beat in the melted white chocolate until combined.

Pour:
Half of the filling into crust-lined pan. Spoon 1 cup of the fhubarb suace over the filling spreading evenly. Top with remaing filling. Spoon remaining fhubarb sauce over filling. Using the back of a spoon, gently swirl the rhubarb mixture into the filling.
Place springform pan in a large rosting pan that is at least 1 inch larger than the springform pan. Place roasting pan on oven rack. carefully pour eough boiling water nto roasting pan to come halfway up sides of the spring form pan.

Bake: in a 350 oven for 1 1/2 hours or until edge of cheescake is firm and center appears nearly set when lightly shaken. Check water level every 30 minutes, carefully adding more if needed. When baked, carefully removed cheesecake pan from the water bath and transfer the cheesecake in the pan to a wire rack. Cool the cheescake for 15 minutes. Remove the foil from the outside of the pan. Lossen cheesecake from sides of pan by running a knife arond the edges of the pan. Cool 30 minutes. Remove sides of pan and cool completely. Cover with plastic wrap and chill at least 4 hours in the refigerator.

Note: I omited the rhubarb and served cherry pie filling and spray cream over the top of cake. This was the best Cheesecake my family said I had ever made. It was special for a wedding at Christmas time. Denise

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Permalink Reply by Denise Love on October 9, 2009 at 3:01pm

Banana Crunch Cake (For 8x8. Double for 9 x 13 pan)

Note This comes from the missionary Venezuelan cook book and is a VERY good cake! You can use up your extra ripe bananas and the oatmeal in it gives it a nice moist yummy texture. Crumb top which i like as you don't put icing on it. Enjoy, Joyce Cain Bogota, Colombia

Cream together:
1/2 cup margerine
2/3 cup packed brown sugar
1 cup mashed bananas
2 eggs
1 tsp. Vanilla

Add to above and beat well:
1 cup ground oatmeal flour (put quick oats in blender or buy oatmeal flour.)
3/4 cup flour
1 tsp. salt
1 tsp. soda

Spread above in 8 by 8 greased pan. Then spread on top this topping:
3/4 cup oatmeal
1/3 cup brown sugar
2 Tablespoons. margarine
1/4 cup chopped nuts (more if desired)
1/2 tsp. Cinnamon

Bake at 350 until toothpick comes out clean, about 30 - 40 mins.

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Permalink Reply by Denise Love on December 9, 2009 at 1:24pm

Self-filled Cupcake from Denise Love

Fill cupcake paper lined pan 2/3 of the way full with chocolate cake batter.
Add one tablespoon of the following mixture to the top middle of each batter filled cupcake.

Cream Cheese Filling:
One 8 oz package Philadelphia cream cheese
½ tsp. salt
2/3 cup of white sugar (granulated)
1 egg
½ teaspoon vanilla
Mix altogether and beat well till smooth.
Add: one cup of chocolate chips

Directions:

Drop one tablespoon of cream cheese mixture in the center of each batter filled cupcake.

Bake 350 degrees until done. Makes 2 dozen. Icing with your favorite icing.

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Permalink Reply by Denise Love on December 15, 2009 at 11:48am

Blue Ribbon Carrot Cake

This cake was served at my grandfather Hite Lambert's funeral by a very talented baker whose name I do not have. By dear sister-in-law however was persistant in getting this amazing recipe. Thank you Cindy Lamb.

2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 eggs beaten
3/4 cup oil
3.4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 (8oz) can crushed pineapple
2 cups grated carrots
2 cups grated coconut
1 cup chopped nuts- walnuts optional

Mix:

Mix Flour, soda, salt, cinnamon and set aside.

Combine:
Combine eggs, oil, buttermilk, sugar and vanilla. Beat till smooth.

Stir:

Stir in flour mixture, drained pineapple, carrots, coconut and walnuts.

Pour: Pour batter into 2 greased and floured cake pans.

Note: This is such a moist cake that it takes too long to bake just two layers.
Cindy uses three round cake pans and it works great and doesn't burn.

Bake: 350 degrees for 25-30 mins. until done.

Orange-cream cheese Icing

1/2 cup softened butter
1 (8 oz) pkg cream cheese
1 tsp vanilla
2 cups 10 X sugar
1 tsp grated orange rind
1 tsp orange juice

Beat and mix well. Icing cooled cake and refrigerate.

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Permalink Reply by Denise Love on June 3, 2010 at 11:22pm

Tres Leches Cake From Texas Highways Magazine May 2010: by Lois M. Rodriguez

1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs (separated)
1 1/2 c. sugar (divided)
1 tsp. vanilla
1/2 c. milk
1 can evaported milk
1 can sweetened condensed milk
1 c. heavy cream

Directions:Place flour, baking powder, and salt in a large mixing bowl. Set aside. In another bowl, beat 5 egg yolks wiht 1 c. of sugar.

Add the vanilla and milk into the yolk mixture and mix together. Fold into flour mixture.

In a separate bowl, beat egg whites and 1/4 c. sugar until the mixture forms peaks. Gently fold egg whites into the batter.

Pour batter into a 9 X 13 "buttered pan and bake for about 40 minutes at 350 degrees or until a toothpick comes out clean.

Allow cake to cool. Use a fork to poke holes thorughout the top of the cake.

Combine evaporated milk, sweetened condensed milk, and 1/3 c. cream to create a milk syrup. Slowly pour 1 c. of the mixture over the cake to allow the cake to soak it up evenly. Use additional milk syrup as desired to adjust cake moisture or to add to plates when serving.

Cake Topping: Whip remaining cream with 1/4 c. of sugar until firm. Spread evenly over the cake.

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