Ma  Bouchard’s Fruit Cake

1 cup shortening

4 eggs

3 cups brown sugar

½ cup maraschino cherry liquid

2 cups thick unsweetened applesauce

2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon cloves

3 cups all-purpose flour

2 teaspoons baking soda

1 cup nuts, pecans or walnuts, chopped

1 cup dates, chopped

1 cup raisins

2 1-pound cans citrus fruit cake mix

1 9-ounce can maraschino cherries, halved

1 1-ounce bottle rum or brandy extract

Cream shortening, eggs, and sugar together.  Dissolve baking soda in applesauce and add to the above mixture.  Sift half of the flour with salt, cinnamon, and cloves.  Add to first mixture.  To remaining flour add nuts, dates, raisins, cherries, flavoring, and citrus cake mix.  Top with pecans or walnuts.  Grease pan and line with wax paper.  Bake at 350 degrees for 30 minutes.  Reduce heat to 325 degrees or less if cake is browning too fast.  Bake until cake tester comes out clean.  While cake is still warm, wrap in saran wrap and finish cooling.  Store in refrigerator.  This cake will keep indefinitely.

Mabelle Bouchard

Mini Cheese Cakes

2 8-ounce packages cream cheese

1 teaspoon vanilla

¾ cup sugar

2 eggs

vanilla wafers

Mix cream cheese, vanilla, sugar, and eggs.  Line cupcake papers with vanilla wafers.  Top with the cream cheese mixture.  Bake at 375 degrees for 11 minutes. 

Sharon Wimette

Maple Pudding Cake

1½ cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup sugar

¾ cup milk

1½ cup maple syrup

¾ cup water

2 tablespoons butter

Combine flour, sugar, baking powder, and salt.  Stir in milk.  Spread batter into a greased 9-inch pan.  Combine butter, water, and maple syrup and heat until butter is melted.  Pour over cake batter.  Bake at 350 degrees for 40-45 minutes.  Recipe may be doubled.   

Sharon Wimette

Mayonnaise Cake

4 tablespoons cocoa

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup cold water

1 cup Hellman’s mayonnaise

1 teaspoon vanilla

Mix cocoa, flour, sugar baking powder, baking soda, and salt together.  Add remaining ingredients and beat until smooth.  Bake in a 9x9x2 pan at 350 degrees for 30-35 minutes.

Marie Harrington
Sharon Wimette

Blender Pie

4 eggs

2 cups milk

1 teaspoon vanilla

½ cup all-purpose flour

1 teaspoon baking powder

1 pinch salt

½ cup butter or margarine

2/3 cup sugar

1 cup flaked coconut

Put all ingredients into blender and blend 5 minutes.  Pour into greased baking dish or pie pan.  Bake at 350 degrees for 30-40 minutes, until golden brown.  Top with whipped topping.    

Joyce Muller

Apple Oatmeal Crumb Cake

1 cup all-purpose flour

1/3 cup regular oats

1/3 cup sugar

1/3 cup packed dark brown sugar

1/8 teaspoon nutmeg

¼ cup stick butter, chilled and cut into small pieces

½ teaspoon baking powder

¼ teaspoon baking soda

1/3 cup apple juice

1 teaspoon vanilla

1 large egg

1½ cup peeled apple, coarsely chopped, (about 2 apples)

Combine flour, oats, sugars, salt, and nutmeg in a bowl and cut in butter with a pastry blender until coarse.  Reserve ½ cup of this mixture for the top.  Combine flour mixture, baking powder, baking soda, apple juice, vanilla, and egg.  Beat the mixture at medium speed and fold in the chopped apple.  Pour mixture into an 8-inch round pan, coated with cooking spray.  Sprinkle top with the remaining flour mixture.  Bake at 350 degrees for 30 minutes.  Cool cake on wire rack.

Sharon Wimette

Chocolate Zucchini Cake 

¾ cup butter, softened

3 eggs

½ cup milk or brandy

2 cups sugar

2½ cups all-purpose flour

2½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ cup cocoa

2 cups grated zucchini, peeled

1 teaspoon vanilla 

Cream butter and sugar together until creamy.  Add eggs and mix well.  Mix all dry ingredients, and then add dry ingredients alternately with milk to sugar, butter, and egg mixture.  When mixed, add zucchini.  Add vanilla.  Grease and flour pans, either 10-inch tube pan or 2 small loaf pans.  Bake at 350 degrees for approximately 1 hour or until done.

Sharon Wimette

Tomato Soup Cake 

1 cup sugar

1 egg

1 teaspoon baking soda, dissolved in soup

1 can Tomato Soup

½ can water

½ cup shortening

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

½ cup raisins

½ cup chopped nuts 

Mix sugar, egg, tomato soup and soda, water and shortening.  Sift together flour, baking powder, salt, cloves, cinnamon, and nutmeg.  Add to first mixture.  Add raisins and chopped nuts.  Bake at 350 degrees for 1 hour. 

Frosting (for Tomato Soup Cake)

3 ounces cream cheese

1½ cups powdered sugar

1 teaspoon vanilla 

Cream together apply to cooled Tomato Soup Cake.  

Mabelle Bouchard

German Chocolate Cake 

1 4-ounce package Baker’s German’s Sweet Chocolate

½ cup water

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup, (2 sticks), margarine or butter, softened

2 cups sugar

4 egg yolks

1 teaspoon vanilla

1 cup buttermilk

4 egg whites 

Pour boiling water on chocolate, stirring until chocolate is melted, (you can microwave the chocolate and water or use a double boiler).  Mix flour, baking soda, and salt; set aside.  Beat margarine and sugar in large bowl until light and fluffy.  Add egg yolks, 1 at a time, beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour mixture alternately with buttermilk, beating after each addition until smooth.  Beat egg whites in another large bowl until stiff peaks form.  Fold into batter.  Pour into 3 9-inch round greased cake pans lined with wax paper.  Bake at 350 degrees for until wooden pick inserted in center comes out clean, approximately 30-40 minutes.  Immediately run spatula between cakes and sides of pans.  Cook 15 minutes; remove from pans.  Remove wax paper.  Cool completely on wire racks.  Spread coconut-pecan frosting between layers and over top of cake.   

Coconut-Pecan Frosting (for German Chocolate Cake) 

2 cups sugar

1 cup margarine or butter

2 cups evaporated milk

2 teaspoons vanilla

6 egg yolks

2 2/3 cups flaked coconut 2 cups chopped pecans 

Mix sugar, margarine, milk, vanilla, and egg yolks in saucepan.  Cook over medium heat, stirring occasionally for about 12 minutes or until thick and golden brown.  Remove from heat.  Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

Lea Wimette

Orange Kiss-Me Cake 

1 6-ounce can, (¾ cup), frozen orange juice concentrate, thawed

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

½ cup shortening

½ cup milk

2 eggs

1 cup raisins

1/3 cup chopped walnuts 

Grease and flour bottom of 13x9 inch pan.  Combine ½ cup orange juice concentrate with remaining ingredients in large mixer bow.  Blend at lowest speed for 30 seconds.  Beat 3 minutes at medium speed.  Pour into pan.  Bake at 350 degrees for 40-45 minutes.  Drizzle remaining orange juice concentrate over warm cake; sprinkle with topping. 

Sugar-Nut Topping (for Orange Kiss-Me Cake) 

1/3 cup sugar

¼ cup chopped walnuts

1 teaspoon cinnamon 

Combine all ingredients in a small bowl.  Sprinkle on top of Orange Kiss-Me Cake, after baking. 

Sharon Wimette
Cecelia Austin

Buttermilk Gingerbread 

2 cups all-purpose flour, sifted

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon cloves

1/3 cup butter

1/3 cup sugar

1 egg

2/3 cup light molasses

¾ cup buttermilk

¾ cup nuts 

Sift dry ingredients together.  Cream butter and sugar together; add eggs and molasses and beat well.  Add dry ingredients alternately with buttermilk.  Fold in nuts and pour into a greased 9 inch square pan.  Bake at 350 degrees for 40-45 minutes.

Sharon Wimette

Icebox Cake 

1 angel cake

2 bars Baker’s German Sweet Chocolate

¼ cup sugar

1 tablespoon water

4 eggs, separated

½ pint heavy cream, whipped

½ pint heavy cream, whipped, for topping

chocolate shavings, for topping 

Line bowl with ½ of the angel cake, torn into pieces.  Melt chocolate.  Mix sugar and hot water and add to chocolate.  Beat egg yolks and stir into mixture.  Beat egg whites until stiff and fold into mixture.  Fold whipped cream into mixture.  Pour entire mixture into the lined bowl.  Top with the remaining angel cake and freeze.  To serve:  invert cake and frost with whipped cream.  Garnish with chocolate shavings.

Karin Scott

Apple Sauce Cake 

½ cup shortening

¾ cup sugar

1 egg

1 cup applesauce

2 cups sifted cake flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon grated orange peel

1 cup seedless raisins

¾ cup chopped nuts 

Cream shortening and sugar together thoroughly.  Beat in egg.  Blend in applesauce.  Resift flour with salt, soda, and baking powder.  Blend into applesauce mixture.  Stir in orange peel, raisins, and nuts.  Turn into greased loaf pan, (8½x4½x2½).  Bake in moderate oven, (350 degrees), about 1 hour and 10 minutes.  Cool in pan.  Frost as desired.

Eleanor Wimette

Creme de Menthe Cake 

1 package yellow cake mix

1 package instant pistachio pudding

4 eggs

1 cup sour cream

1/3 cup salad oil

1/3 cup Creme de Menthe

1 4-ounce jar maraschino cherries, chopped 

Mix dry cake mix and dry instant pudding mix together.  In big bowl, combine eggs, sour cream, salad oil, and Creme de Menthe.  Whip aggressively with wire whisk.  Add dry ingredients and maraschino cherries.  Pour into greased and floured bundt cake pan or angel food cake pan.  Bake at 350 degrees for 50 minutes.  No frosting.

Eleanor Wimette

Hot Milk Cake 

2 eggs, beaten very lightly

1 cup sugar

1 cup all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

½ cup hot milk

1 teaspoon vanilla 

Beat together eggs and sugar.  Sift flour, baking powder, and salt together and add to eggs and sugar.  Add milk and vanilla.  Beat 1 minute at medium speed.  Bake in small tube pan or in 8x8x2 pan for 35 minutes at 350 degrees.

Mabelle Bouchard

Happy Day Cake 

2½ cups sifted cake flour

3 teaspoons baking powder

1 teaspoon salt

½ cup shortening

1 teaspoon vanilla

1½ cups sugar

1 cup milk

2 eggs, unbeaten 

Sift flour, baking powder, salt, and sugar.  Stir shortening just to soften.  Add dry ingredients, ¾ sup of the milk, and the vanilla.  Mix until all flour is dampened.  Then beat 2 minutes at medium speed.  Add eggs and remaining ¼ cup milk.  Beat 1 minute longer with mixer.  Pour batter into two 9 inch layer pans, which have been lined on bottom with wax paper.  Bake at 350 degrees for 25-30 minutes or until cake tester inserted into center comes out clean.  This cake may also be baked in three 8 inch layer pans at 350 degrees for 25-30 minutes or in a 13x9 inch pan for 30-35 minutes.  Cool, then frost as desired.

Eleanor Wimette

Sour Cream Coffee Cake 

1 stick butter

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

1 teaspoon vanilla 

Topping 

1/3 cup brown sugar

¼ cup white sugar

1 teaspoon cinnamon

1 cup chopped nuts 

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add eggs one at a  time, beating well after each.  Add dry ingredients alternately with sour cream, beginning and ending with flour.  Stir in vanilla.  Pour half the batter in tube pan.  Add half of the topping.  Add the rest of the batter and finish with the remaining topping.  Bake 40-45 minutes.

Sharon Wimette

Berried Delight 

1½ cups graham cracker crumbs

¼ cup sugar

1/3 cup butter or margarine, melted

1 8-ounce package cream cheese, softened

¼ cup sugar

2 tablespoons milk

3½ cups Cool Whip

2 pints strawberries, hulled and halved

2 4-serving size packages JELL-O vanilla flavor instant pudding

3½ cups cold milk

*Can substitute 1 6-serving size package vanilla flavor instant pudding and 2½ cups cold milk, if desired 

Combine crumbs, ¼ cup sugar, and melted butter.  Press firmly into bottom of a 13x9 inch pan.  Chill.  Beat cream cheese with ¼ cup sugar and 2 tablespoons milk until smooth.  Fold in half of the whipped topping.  Spread over crust.  Arrange strawberries in even layer.  Using 3½ cups cold milk, prepare pudding as directed on package.  Pour over berries.  Chill several hours or overnight.  Shortly before serving, spread remaining whipped topping over pudding.  Garnish with additional strawberries.  Chill.  Makes 15 servings. 

*For other flavor combinations, use 3 bananas sliced, or 4 cups sliced fresh peaches, or 1 20-ounce can crushed pineapple, drained.

Sharon Wimette

Sex in the Pan 

Crust

Sharon uses graham cracker crust from Berried Delight (above)

1 cup all-purpose flour

1 stick margarine or butter

1 cup chopped walnuts 

Mix ingredients and pat onto the bottom of a 9x13 pan.  Bake at 350 degrees for 20 minutes.   

Filling

1 8-ounce package cream cheese

1 cup powdered sugar

1 cup Cool Whip 

Whip all ingredients together.  Spread over crust. 

Topping

2 packages chocolate instant pudding

3 cups milk 

Mix ingredients and pour on top of filling. 

Top whole cake with Cool Whip.  Garnish with shaved chocolate and nuts.

Sharon Wimette

Pineapple Upside-Down Cake 

1 20-ounce can crushed pineapple

1/3 cup brown sugar

3 tablespoons butter, melted

1 package pound cake mix

1 teaspoon lemon peel

1 teaspoon vanilla 

Drain crushed pineapple and reserve liquid.  Combine ½ cup drained pineapple, brown sugar, butter, and 3 tablespoons pineapple syrup.  Spoon into Bundt pan.  Prepare pound cake mix according to directions, using the remainder of pineapple syrup for liquid.  Stir in lemon peel, vanilla, and remaining crushed pineapple.  Spoon into pan.  Bake 60-65 minutes at 325 degrees.  Cool 5 minutes. Invert.

Eleanor Wimette

Fluffy Frosting 

2 egg whites

1½ cups sugar

1/8 teaspoon salt

¼ teaspoon cream of tartar

1/3 cup cold water

1½ teaspoons vanilla 

Combine all ingredients except vanilla in top of double boiler.  Blend ingredients well with a spoon.  Place over gently boiling water, which should not touch upper part of double boiler.  While heating, beat frosting at speed 9 for 6 minutes.  Remove top of double boiler from bottom.  Add vanilla and continue beating at speed 9 for 3 minutes, or until frosting holds beater marks when beater is withdrawn.  Spread on cake.

Mabelle Bouchard

Turtle Cake 

1 package German Chocolate cake mix

¾ cup margarine

1 cup evaporated milk

1 14-ounce package caramels

1 cup chopped pecans

1 cup chocolate chips 

Mix well dry cake mix, margarine, and 2/3 cup of the canned milk.  Press ½ of the mixture into a 9x13 inch pan.  Bake at 350 degrees for 15 minutes.  Melt caramels and the remaining 1/3 cup canned milk.  Pour over baked mixture.  Sprinkle pecans and chocolate chips over caramel.  Spread remaining cake mix over caramel and nuts.  Bake again at 350 degrees for 20 minutes.

Sharon Wimette

Tunnel of Fudge Cake 

1½ cups margarine, softened

6 eggs

1½ cups sugar

2 cups all-purpose flour

3 1/3 cups Pillsbury Rich N’ Easy Double Dutch Frosting Mix

2 cups chopped walnuts or pecans  

Preheat oven to 350 degrees.  Generously grease bottom, sides, and tube of a tube pan.  In large bowl cream butter.  Add eggs, one at a time, beating well after each.  Gradually add sugar, creaming until light and fluffy.  By hand, stir in flour, dry frosting mix, and walnuts until well blended.  Pour batter into prepared pan.  Bake at 350 degrees for 60-65 minutes.  Cool 1 hour; remove from pan.  Cool completely before glazing or serving.

Tip:  Test after 60 minutes by observing a dry, shiny brownie type crust. 

Glaze (for Tunnel of Fudge Cake)

Blend in small bowl until smooth, remaining frosting mix and 4 teaspoons water.  If necessary, add a few drops of water to make a glaze consistency.  Spoon over cool cake.  Store cake under airtight cover.

Eleanor Wimette

Heidelburg Cake 

1 cup raisins

1½ cups cold water

1½ teaspoons baking powder

3 cups all-purpose flour, sifted

1 cup Wesson oil

3 eggs, unbeaten

½ teaspoon salt

1 teaspoon vanilla

2 cups sugar

1 cup walnuts 

Bring raisins and cold water to a boil and then allow to cool.  After mixture has cooled, mix all ingredients together by hand only, including the raisin mixture.  Pour into a greased angel cake pan.  Bake at 375 for 45-65 minutes.  Sprinkle with powdered sugar when cool.

Joyce Muller
Sharon Wimette

Wacky Cake 

3 cups all-purpose flour

6 tablespoons cocoa

½ teaspoon salt

2 teaspoons baking soda

2 cups sugar

2 teaspoons vanilla

2 tablespoons vinegar

2/3 cup oil

2 cups water 

Mix all ingredients together.  Bake at 350 degrees for 20-25 minutes.

Cool and sprinkle with powdered sugar.

Sharon Wimette

Party Cake 

1 box yellow cake mix 

Bake according to package directions in a 9x13 pan. 

Frosting (for Party Cake) 

1 9-ounce container Cool Whip

1 8-ounce package cream cheese, softened

1 package vanilla instant pudding

1 cup milk

1 cup coconut

½ cup chopped nuts

1 large can crushed pineapple

cherries 

Mix pudding with milk and let set for 5 minutes.  Beat Cool Whip, cream cheese, and pudding together for 5 minutes.  Put topping on cake.  Spread drained pineapple over topping.  Sprinkle top with coconut and nuts.  Decorate with cherries.

Sharon Wimette

Party Apple Cake 

2 eggs

2 cups sugar

2 teaspoons baking soda

1/8 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

4 cups diced apples

2 cups all-purpose flour

½ cup oil

1 cup walnuts 

Beat eggs; add sugar, and cream well.  Add vanilla.  Sift together flour, baking soda, salt, and cinnamon.  Add alternately with oil.  Stir in apples and nuts.  Pour mixture in 5x9x2½ greased pan.  Bake at 350 degrees for 45-60 minutes.  Cool and frost. 

Frosting (for Party Apple Cake) 

1½ cups powdered sugar

6 ounces cream cheese

3 tablespoons butter

½ teaspoon vanilla

salt

chopped walnuts 

Mix cream cheese and butter until it blends easily.  Sift in powdered sugar.  Add vanilla and salt.  Blend.  Frost cooled cake.

Sharon Wimette

Red Velvet Cake 

1 cup plus 1 teaspoon shortening

1½ cups sugar

1 teaspoon salt

2 eggs

1 tablespoon cider vinegar

2 tablespoons cocoa

1 1-ounce bottle red food coloring

1 cup buttermilk

1 tablespoon vanilla

1 tablespoon hot water

2¼ cups cake flour

1 teaspoon baking soda  

Cream sugar and shortening together very well.  Add salt and eggs, beat well.  Add vinegar and cocoa, mix.  Add red food coloring, mix well.  Add buttermilk alternately with cake flour, and then add baking soda, hot water, and vanilla.  Mix well.  Bake at 350 degrees for 35-40 minutes. 

Cream Frosting (for Red Velvet Cake) 

¾ cup milk

3½ tablespoons all-purpose flour

½ cup shortening

¼ cup butter

¾ cup sugar

2 teaspoons vanilla 

Cream butter, sugar, and shortening until fluffy.  Put flour into a pan with milk and  heat on low heat, stirring until a paste forms.  Add butter and sugar mixture and vanilla.  Beat until creamy.

Sharon Wimette

Cream Frosting-White 

¾ cup milk

3½ tablespoon all-purpose flour

½ cup shortening

¼ cup butter

¾ cup sugar

2 teaspoons vanilla 

Cream butter, sugar, and shortening until fluffy.  Put flour in pan with milk and heat on low heat, stirring until a paste forms.  Add butter and sugar mixture and vanilla.  Beat until creamy.

Sharon Wimette

Homemade Pie Crust 

3 cups all-purpose flour

1 tablespoon salt

1 cup shortening

6-8 tablespoons cold water 

Sift together flour and salt.  Add shortening and cut with a pastry blender.  Add cold water.  Roll crust out on floured surface and put in pie pan.  Fill with favorite pie filling.  Makes 2 pie crusts.

Mabelle Bouchard

**With leftover dough:  roll dough out on floured surface.  Melt butter and brush on.  Sprinkle with cinnamon and sugar mixture.  Roll dough up like a jelly roll and cut slits in the top.  Bake in the oven with pies for an extra treat.

Cecelia Austin

Rhubarb Pie 

4 cups rhubarb, peeled and cut into small pieces

1 cup sugar

3 tablespoons all-purpose flour

¼ teaspoon salt

2 9-inch pie crusts (see recipe for Homemade Pie Crust above)

butter 

Cover rhubarb with boiling water for 5 minutes, then pour water off.  Mix together sugar, flour, and salt.  Add to rhubarb.  Mix and let stand while preparing 9 inch pie crusts.  Pour mixture into pie shells.  Top with butter.  Cover and bake 10 minutes at 425 degrees.  Reduce heat to 350, and bake 35 minutes.

Eleanor Wimette

Apple Crumb Pie 

Crust 

2 cups all-purpose flour

½ teaspoon salt

2/3 cup vegetable shortening

5-7 tablespoons ice water 

Cut shortening into flour and salt until pea-size.  Sprinkle 1 tablespoon of water at a time over the flour mixture until all is moistened but not wet, or crust will be tough.  Form into a ball.  Spray a pie plate with cooking spray.  Roll out dough and put into pie plate. 

Apple Filling 

6 cups slice apple

2/3 cup sugar

1 teaspoon cinnamon

2 tablespoons all-purpose flour

¼ teaspoon cloves

¼ teaspoon salt

¼ teaspoon nutmeg 

Mix all dry ingredients together; then add apples.  Mix well.  Put mixture into pie crust and bake at 400 degrees for 25 minutes.  While pie is baking, make crumb topping. 

Crumb Topping 

¾ cup all-purpose flour

½ cup brown sugar

1/3 cup chopped pecans

6 tablespoons butter, softened 

Mix all ingredients.  Spread topping over pie.  Return to oven and bake another 35 minutes.     

Lea Wimette

Pumpkin Pie 

1 can ONE-PIE Pumpkin

1 tablespoon cornstarch

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon salt, (scant)

1½ tablespoons butter, melted

1½ cups milk or 1 12-ounce can evaporated milk

1 cup sugar

1/8 cup molasses

2 eggs, beaten

1 9-inch pie crust (see recipe for Homemade Pie Crust) 

Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.  Mix this with contents of one can ONE-PIE pumpkin.  Add eggs, melted butter, molasses, and mild.  Add a dash of lemon juice, (if desired).  Line a 9 inch pie plate with pie crust.  Pour in contents.  Preheat oven and bake at 450 degrees for 15 minutes.  Then reduce temperature to 350 degrees and continue baking for 50 minutes.  Serves 6-8.

Eleanor Wimette

Custard Pie 

4 eggs, slightly beaten

¼ teaspoon salt

½ cup sugar

3 cups milk, scalded

½ teaspoon vanilla

¼ teaspoon nutmeg

1 10-inch plain pastry (see recipe for Homemade Pie Crust)

Combine eggs, salt, sugar, and nutmeg; add milk and vanilla slowly.  Line pie pan with pastry, pour in filling.  Bake in very hot oven, (450 degrees), 10 minutes.  Reduce temperature to low, (325 degrees), and bake 30-40 minutes longer, or until a knife inserted comes out clean.

Eleanor Wimette

Apple Pie 

6 apples

½ cup sugar

¼ teaspoon salt

2 tablespoons all-purpose flour

1 teaspoon cinnamon

1 tablespoon butter

1 plain pie crust (see recipe for Homemade Pie Crust)

Pare and slice apples.  Sift dry ingredients together and mix with apples.  Line pie pan with pastry, fill with apple mixture, dot with butter, and cover with top crust.  Bake in very hot oven, (450 degrees), 10 minutes.  Reduce temperature to moderate, (350 degrees), and bake 45 minutes longer.

Eleanor Wimette

“Philly” Cherry Pie 

1 9-inch graham cracker crust (see recipe for Homemade Pie Crust)  

1 3-ounce package cream cheese

¼ cup sugar

1 teaspoon vanilla

1 2-ounce package dessert topping mix, (packaged whipped cream)

2 cups cherry pie filling, (1 21-ounce can)

¼ teaspoon almond extract 

Combine softened cream cheese, sugar, and vanilla, mixing until well blended.  Prepare dessert topping mix as directed on package; fold into mixture.  Pour into crust.  Combine pie filling and almond extract; top pie. Chill.

Eleanor Wimette

Southern Pecan Pie 

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1/3 cup melted margarine

1 cup pecan halves

1 9-inch unbaked pie shell (see recipe for Homemade Pie Crust)

Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted margarine.  Add pecans.  Pour into unbaked pastry shell.  Bake in moderate oven, (350 degrees F), for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean.  Cool.

Eleanor Wimette

Chocolate Pie 

2½ cups milk

1 tablespoon vanilla

1 cup sugar

1/3 cup all-purpose flour

4 tablespoons cocoa

3 egg yolks

2 tablespoons butter

1 8-9-inch pie crust (see recipe for Homemade Pie Crust)

Mix all ingredients.  Slow cook until thick.  Pour into pie crust.  

Topping (for Chocolate Pie) 

3 egg whites

6 tablespoons sugar

touch vanilla 

Whip egg whites until they peak, adding sugar and vanilla gradually while whipping.  Top chocolate mixture in pie crust.  Bake at 400 degrees until topping browns, about 5 minutes.

Anna Venable - Grandma of Lea Wimette

Pumpkin Pie Ice Cream Dessert 

1 quart vanilla ice cream

1 cup cooked canned pumpkin

¾ cup sugar

½ teaspoon salt

¾ teaspoon pumpkin pie spice

1 cup whipped cream

1 9-inch graham cracker crust (see recipe for Berried Delight)

Spread ice cream in cooled graham cracker crust.  Put in freezer.  Blend pumpkin, sugar, salt, and spice.  Fold whipped cream into mixture.  Spread over frozen ice cream.  Freeze.  Serve slices topped with whipped cream and drizzled with maple syrup.

Sharon Wimette

Cherry Dessert 

2 cans cherry pie filling

1 package white cake mix

2 sticks butter

1 cup chopped nuts 

Pour cherry pie filling into a 9x13 pan.  Sprinkle with dry cake mix.  Pour melted butter over cake mix.  Sprinkle with nuts.  Bake 1 hour at 350 degrees.

Sue Wimette

Whoopie Pies 

2 cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking soda

1/3 cup cocoa

1 cup sugar

1/3 cup oil

1 egg

¾ cup milk

1 teaspoon vanilla 

Add liquid to dry ingredients.  Drop by spoonfuls on large cookie sheet 2 inches apart.  Bake at 350 degrees for 10-15 minutes.  Cool before filling. 

Filling (for Whoopie Pies) 

2½ tablespoons all-purpose flour

½ cup milk

½ cup shortening

½ cup sugar

½ teaspoon vanilla 

Mix flour and milk and cook to a thick paste.  Cool, then beat with mixer, and gradually add shortening and sugar.  Add vanilla.  Fill cakes.

Jeffrey Wimette

Cherry Crunch 

1 package Duncan Hines White Deluxe Cake Mix

1 can cherry pie filling, (1 21-ounce can)

1 teaspoon lemon juice

½ cup chopped nuts

½ cup melted margarine

Sweetened whip cream, ice cream, or coffee cream 

Preheat oven to 350 degrees.  Spread pie filling in the bottom of a 9 inch square pan.  Sprinkle with lemon juice.  Combine dry cake mix, nuts and melted butter, (mixture will be crumbly).  Sprinkle over pie filling.  Bake at 350 degrees for 40-50 minutes, until golden brown.  Serve with ice cream, whipped cream, or serve warm with coffee cream.

Eleanor Wimette

Creme Caramel 

Caramel 

1 cup sugar

1/8 teaspoon cream of tartar

¼ cup water

¼ cup bourbon 

Custard 

1 quart milk

1 cup half and half

pinch salt

1 tablespoon vanilla

9 egg yolks

1 cup sugar 

To prepare caramel:

Combine all ingredients except bourbon in a pot and cook until deep honey brown color.   Add bourbon and pour into custard cups. 

To prepare custard:

Scald milk and half and half in a pot and remove from heat.  Add salt and vanilla.  Separately, place egg yolks and sugar in a bowl and lightly beat together.  Temper the mild mixture into the yolk mixture.   Pour the custard mix into the custard cups with the caramel on bottom.  Bake 1 hour at 300 degrees in a water bath.  Cool on rack and chill.  To serve, run a thin knife around the edge of the cup and invert onto a dish.

Jeffrey Wimette

Puff Pudding 

¼ cup butter

½ cup sugar

1 teaspoon grated lemon rind

2 egg yolks

3 tablespoons lemon juice

2 egg whites, stiffly beaten

2 tablespoons all-purpose flour

¼ cup Grape Nuts

1 cup milk 

Thoroughly cream together butter, sugar and lemon rind.  Add egg yolks; beat until light and fluffy.  Blend in lemon juice, flour, cereal, and milk.  (Mixture will look curdled).  Fold in egg whites.  Pour into greased custard cups or 1 quart casserole.  Place in pan of hot water and bake at 325 degrees for 40 minutes for cups or 1 hour and 15 minutes for casserole.  When done, top will spring back when lightly touched.  Pudding will have a cakelike layer on top with custard below.  Serve warm or cold.  Makes 4-5 servings.

Eleanor Wimette

Rice Pudding 

1 cup basmati rice

2 cups milk

½ cup water

¾ cup sugar

1 teaspoon vanilla

raisins 

Place all ingredients in a saucepan.  Cook over low to medium heat.

 Jeffrey Wimette

Banana Pudding 

3 cups milk

1 cup sugar

1/3 cup all-purpose flour

3 tablespoons butter

1 teaspoon vanilla

3 egg yolks

1 box Nilla Wafers

4-5 ripe bananas 

Mix milk, sugar, flour, butter, vanilla, and egg yolks.  Heat until desired thickness, still pourable.  Fill a 9-inch round 4-inch deep casserole to about one inch from the top, alternately layering with vanilla wafers and bananas.  Pour heated mixture over the Nilla Wafer and banana layers.  Top with topping and bake at 450 degrees, or broil, until topping browns, about 5 minutes. 

Topping 

3 egg whites

6 tablespoons sugar

touch vanilla 

Whip egg whites until they peak, adding sugar and vanilla gradually while whipping.

Anna Venable - Grandma of Lea Wimette

Cherry Cobbler 

1 can Lucky Leaf Cherry Pie Filling

½ cup water

1 cup all-purpose flour

2 tablespoons powdered sugar

1 teaspoon baking powder

¼ teaspoon salt

6 tablespoons butter

¼ cup milk 

Mix pie filling and water and pour into a greased 1½-quart casserole dish.  Sift dry ingredients together.  Cut in butter until the mixture is like coarse cornmeal.  Blend in milk.  Roll out dough and cut into two inch circles.  Place on top of pie filling.  Bake at 400 degrees for 25 minutes.  Serve warm. 

Eleanor Wimette

Date and Raisin Pastry 

½ pound dates

½ pound raisins

¾ cup water

½ cup sugar

½ cup firmly packed brown sugar

dash of salt

½ teaspoon lemon juice

¼ cup chopped nuts

pie crust to line and top 13x9x2 inch pan (see recipe for Homemade Pie Crust)

Grind dates and raisins.  Add water, sugar, brown sugar, slat and lemon juice.  Cook until thickened, (5-10 minutes), stirring constantly.  Add nuts.  Place pie crust on bottom of 13x9x2 inch pan.  Add filling, and top with pie crust.  Bake at 350 degrees until brown, approximately 30 minutes.         

Mabelle Bouchard