Archive for the ‘Pies and Cakes’ Category

Cherry-Rhubarb Crumble Pie


Makes one 9-inch pie.


1 unbaked 9-inch pie shell

3 cups fresh or frozen pie cherries, thawed

3 cups fresh or frozen chopped rhubarb, thawed

1/3 cup water

3 tablespoons all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon almond extract

1/4 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/3 cup rolled oats

1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees F.

Prepare the pie shell.

In a medium saucepan, combine the rhubarb, cherries, water, 3 tablespoons flour, and 3/4 cup sugar.

Stir well and bring just to a boil.

Reduce heat to medium low.

Cover and simmer for 3 minutes.

Stir in the almond extract.

Spoon the filling into the prepared pie shell.

With a pastry blender or your fingers, combine the butter, 1/2 cup sugar,  1/2 cup flour, oats, and cinnamon until blended and crumbly.

Sprinkle over the top of the pie.

Bake for 30-40 minutes, or until the topping is browned and the filling is bubbly.



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Lemony Lemon Cake

A delicious cake with tart lemon filling and creamy lemon frosting.

Makes 1 two-layer cake


1 tablespoon freshly grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup granulated sugar

4 egg yolks

2 cups cake flour

2 teaspoons baking powder

1 teaspoon salt

1/2  cup butter, softened

1 1/4 cups granulated sugar

3 eggs

1/4 cup lemon juice

3/4 cup milk

4 cups confectioners’ sugar

1/2 cup butter, softened

1 tablespoon fresh lemon juice

1 teaspoon freshly grated lemon zest

3 tablespoons milk

To make the filling, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and cornstarch in a medium saucepan.

Add 6 tablespoons butter and 3/4 cup sugar and bring the mixture to a boil over medium heat.

Boil for 1 minute, stirring constantly.

In a small bowl, beat the egg yolks until smooth.

Whisk in a small amount of the hot lemon mixture.

Pour the egg mixture into the saucepan, beating the lemon mixture rapidly.

Reduce heat to low and cook, stirring constantly, for 5 minutes, or until thickened.  (Do not boil.)

Strain the mixture through a sieve into a medium bowl.

Press plastic wrap onto the surface to keep a skin from forming and refrigerate for 3 hours.

Preheat the oven to 350 degrees F.  Grease and flour two 8-inch round pans.

To make the cake, whisk together the flour, baking powder, and salt.  Set aside.

With an electric mixer, cream together 1/2 cup butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes.

Beat in the eggs one at a time.

Beat in the flour mixture alternatively with the lemon juice and milk, mixing just until incorporated.

Pour the batter into the prepared pans.

Bake for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.

To make the frosting, with an electric mixer, beat together the confectioners’ sugar, 1/2 cup butter, 1 tablespoon lemon juice and 1 teaspoon lemon zest until smooth.

Beat in the milk, then increase the speed and continue to beat until light and fluffy.

To assemble, place on cake layer on a serving plate and spread with some of the lemon filling.

To with the second cake layer and frost the top and sides of the cake with the lemon frosting.

Decorate with extra lemon filling, if desired.

Refrigerate the cake until serving time.

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Serves 6-8


1/2 cup granulated sugar

1/2 cup butter, softened

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Preheat the oven to 350 degrees F.  Grease and flour a 9 inch square pan.

In a large bowl, cream together the sugar and butter.

Beat in the egg, and mix in the molasses.

In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Blend into the creamed mixture.

Stir in the hot water.

Pour into the prepared pan and bake 40-45 minutes or until a knife inserted into the center comes out clean.

Serve with fresh whipped cream.

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Crustless Pumpkin Pie

This recipe comes from a cookbook called Betty Crocker’s New Choices Cookbook.  You won’t even miss the crust!

Makes  one 10-inch pie.


1/4 cup packed brown sugar

1/4 cup rolled oats

1 tablespoon butter or margerine, softened

1 (16 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 egg whites

1/2 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice

3/4 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons grated orange peel

Preheat the oven to 350 degrees F.

Mix together the brown sugar, oats,, and butter.  Set aside.

Spray a 10-inch pie plate or something similar with nonstick cooking spray.

Place the remaining ingredients in a blender or food processor in the order listed.  Cover and blend until smooth.

Pour into the prepared pie plate and sprinkle with the brown sugar mixture.

Bale for 50-55 minutes or until a knife inserted into the center comes out clean.

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Chocolate Coconut Pudding Pie

 Creamy and decadent.

Makes one 9-inch pie.


1 (9-inch) unbaked pie crust

1 cup milk

1 (14 oz) can coconut milk

1 cup granulated sugar

1 cup water

1/2 cup cornstarch

1 1/4 cup semisweet chocolate  chips

1 cup heavy cream

3 tablespoons granulated sugar

about 3 tablespoons unsweetened flaked coconut (optional)

chocolate for grating (optional)

Preheat the oven to 350 degrees F.

Bake the crust for 15 minutes, or until golden brown.  Set aside to cool.

 In a medium saucepan, whisk together the milk, coconut milk, and 1 cup sugar.

In a separate bowl, dissolve the cornstarch in water.

Bring the coconut mixture to a boil.

Reduce to a simmer and slowly whisk in the cornstarch mixture.

Continue stirring over low heat until thickened, 2-3 minutes.

In a glass bowl, microwave the chocolate chips until melted.

Divide the coconut pudding: pour 2/3 of the pudding in one bowl and the remaining 1/3 in another bowl.

Mix the chocolate into the larger portion.

Spread on the bottom of the pie crust.

Pour the remaining pudding on top of the chocolate and spread smooth.

Refrigerate for at least 1 hour.

Whip the cream with the sugar until stiff peaks form.

Spread on top of the pie.

On a skillet over medium-low heat, toast the flaked coconut until golden brown.

Sprinkle on top of the pie.

Grate the chocolate over the pie.


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Freezer Peach Pie Filling

A great way to have a fresh peach pie in the middle of winter!

Makes 1 pie filling


3/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon MINUTE Tapioca

dash nutmeg

4 cups peeled, sliced peaches

Whisk together the sugar, cornstarch, tapioca, and nutmeg.

Add the peaches and toss to coat evenly.

Transfer the peaches to a 9-inch foil lined pie plate.

Cover tightly with another piece of foil and freeze immediately.

When frozen, remove the peaches with the foil from the pie plate and transfer to a zipper locked plastic bag.

Return to the freezer.

When ready to use, line a pie plate with prepared crust and place frozen peaches on top.

Cover with another crust.

Bake at 450 degrees F for 20 minutes.

Lower the temperature to 350 degrees F and continue baking for 30-35 minutes, or until completely warmed through.

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Mini Chocolate Cupcakes with Creamy Chocolate Frosting

A perfect chocolate bite!

Makes 24 mini cupcakes or 8 regular cupcakes.


3/4 cup all-purpose flour

1/2 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup water

3 tablespoons vegetable oil

1 1/2 teaspoons white vinegar

1/2 teaspoon vanilla extract

For the frosting:

1 cup confectioners’ sugar, sifted

3 tablespoons unsweetened cocoa powder

3 tablespoons butter or margarine, softened

2 tablespoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Line 24 mini muffin cups with paper or foil baking cups.

In a medium bowl, whisk together the flour,  granulated sugar, 2 tablespoons cocoa powder, baking soda, and salt.

 Add the water, oil, vinegar, and 1/2 teaspoon vanilla and beat well.

Fill the prepared muffin cups 2/3 full .

 Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean.


Transfer the cupcakes to a wire rack to cool completely.

To make the frosting, stir together the confectioners’ sugar and 3 tablespoons cocoa powder.

Beat the butter with half of the cocoa mixture.

Add the remaining cocoa mixture, milk, and 1/2 teaspoon vanilla. and beat until combined.

Frost the cupcakes.

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