Our Favorite Recipes
From:
“Eye Am Coping” Support Group
Created by Julie for ABVI
Cakes, Pies and Desserts
Apple Cake
2-cups sugar
1-teaspoon vanilla
2 eggs
2-cups flour
½-teaspoon salt
1-teaspoon baking soda
2-teaspoons cinnamon
½-cup oil
4-cups apples peeled and chopped
In mixing bowl combine all ingredients, adding apples last. Pour batter into greased 9x13”pan. Bake at 350 degrees for 1 hour.
Note: You can mix 2 tablespoons granulated sugar and ½-cup chopped pecans to top batter before cooking.
Apple Delight
1-cup margarine
3-tablespoons sugar
2-cups flour
4-cups pealed, cored, tiny chopped apples
2/3-cups sugar
1-teaspoon cinnamon
1 lg. pkg. Cooked vanilla pudding mix
3-cups milk
12-oz. Container whipped topping
In bowl combine margarine, 3-tablespoons sugar and flour with pastry blender until crumbly. Press into bottom of a 9x13” pan. Combine apples, 2/3-cup sugar and cinnamon and mix well. Pour over first layer in pan. Bake at 350 degrees for 45 minutes. Meanwhile, cook pudding with milk according to package instructions. When apple mixture is baked, pour hot pudding over hot apples. Cool and then top with whipped topping and cut into squares and serve.
Apple Desert Crisp
Peel and slice as many apples of your choice to fit in a 9x9x2” baking dish. Add ½-teaspoon pie spice, 2-tablespoons sugar, and about 1 teaspoon lemon juice to apples and mix well.
Topping:
¾-cup brown sugar
¾-cup quick oats
½-cup flour
½-cup melted margarine
Mix topping ingredients well. Spread over apple mixture. Bake at 350 degrees for approximately 1 hour. Tastes great served with cool whip or ice cream.
Chocolate Chip Cake
¼-cup oil
1 pkg. Chocolate cake mix
1 small pkg. Chocolate instant pudding
2 eggs
1¼-cup water
1-cup chocolate chips
Pour oil into 9 x 13-inch pan. Tilt pan to coat bottom. Put remaining ingredients into pan and stir with fork until completely blended, approximately 2 minutes. Scrape sides, and smooth evenly into bottom of pan. Bake at 350 degrees for 35 minutes. Do not over-bake.
Chocolate Chip Pound Cake
1 yellow cake mix
1 sm. pkg. instant chocolate pudding mix
½ cup white sugar
¾ cup water
¾ cup vegetable oil
4 eggs beaten
1-cup sour cream
½ cup chocolate chips
¼ cup confectioners sugar for dusting
1. Preheat oven to 350 degrees, grease and flour 10-inch Bundt pan.
2. In medium bowl mix cake mix, pudding, and sugar. Add water, oil, eggs, and sour cream. Mix well. Fold in chocolate chips, and pour into pan.
3. Bake 50-60 minutes, until toothpick comes out clean. Cool in pan 10 minutes and remove. Dust with confection sugar.
Chocolate Frosting
¼-cup Crisco, melted
½-cup cocoa
¼-teaspoon salt
1/3-cup milk
3½-cups confectioners sugar
Combine melted shortening, cocoa and salt; then add milk and vanilla. Stir in the sugar in three parts, mixing until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.
Chocolate Triffle
18¼-oz. chocolate fudge cake mix
6-oz. pkg. instant chocolate pudding mix
½-cup strong coffee
12-oz. frozen whipped topping, thawed
6 Heath bars (1.4 oz.) crushed
Bake cake according to package directions. Cool. Prepare pudding according to package directions. Set aside. Crumble cake, reserve ½-cup. Place ½ of the remaining cake crumbs in the bottom of a 5-qt triffle dish or decorative glass bowl. Layer with ½ of the coffee, ½ of the pudding, ½ of the whipped topping and ½ of the crushed candy bars. Repeat layers of cake, coffee, pudding and whipped topping. Combine reserved cake crumbs with remaining candy pieces and sprinkle on top. Refrigerate 4-5 hours before serving.
Chocolate Mint Desert
1-cup flour
1-cup sugar
½-cup butter or margarine
4 eggs
16 oz. Chocolate syrup
Mint cream center: In a small bowl beat until smooth:
2-cups powdered sugar
½-cup softened butter or margarine
2 tablespoons green Crème de menthe
Chocolate glaze: In saucepan on low melt:
6-tablespoons soft butter or margarine
1-cup semi-sweet chocolate chips
Remove from heat, stir until smooth, cool.
Preheat oven to 350 degrees. Grease 9 x 13 pan. Combine flour, sugar, eggs, chocolate syrup and butter and beat until smooth. Pour batter into pan. Bake 25-30 minutes, until center springs back when touched lightly. Cool completely in pan. Smooth mint cream center on cake, cover and refrigerate. Pour chocolate glaze over chilled desert. Cool at least 1 hour before serving.
Coconut Surprise Cake (Low Fat)
1 box White Cake Mix
3 egg whites
1¼-cup water
1/3-cup Applesauce (this replaces oil to make it lower fat)
1 Tablespoon flour
1 can sweetened Condensed Milk- Fat Free- 1 (12 oz.) frozen Whipped Topping- thawed
1 (12 oz.) package Coconut
Mix cake mix, egg whites, water and applesauce in a large bowl at. Low-speed of mixer, until moistened. Beat 2 minutes at high-speed.Pour batter into a well-greased and floured 13x9x2” pan. Bake at 350 degrees for 25-35 minutes. Remove from oven and immediately pierce holes over entire cake top (use a toothpick or a plastic straw). Dribble the Condensed Milk over the top (use it all). Allow to completely cool on a wire rack. When cool, spread with the whipped topping and sprinkle coconut over top. Refrigerate.
Coffee Cake
Cream: ¼-cup shortening
1-cup sugar
1 egg
Sift: 2-cups flour
1-teaspoon salt
1-teaspoon soda
Mix alternately with 1-cup buttermilk.
Mix quickly and spread ½ of mix in a greased 9 x 12” pan. Mix ½-cup sugar and 1-teaspoon cinnamon and pour ½ over batter. Repeat layers. Draw tip of knife through top layer of cinnamon mixture to give a swirl effect. Bake at 375 degrees for 45-50 minutes. Best served warm.
Cool 'n Easy Pie
2/3-cup Boiling water
1 small pkg. Jell-o, any flavor
½-cup Cold water
Ice cubes
8-oz. Cool Whip topping, Thawed
1 graham cracker Pie Crust
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1¼-cups. Add to gelatin, stirring until slightly thickened. Remove remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping, if desired. Refrigerate.
Cream Cheese Cupcakes
3-8 oz. pkgs. cream cheese, softened
1-cup sugar
5 eggs
1½-teaspoon vanilla
Preheat oven to 300 degrees. Cream sugar and cream cheese. Add eggs and
vanilla. Pour batter into paper cupcake liners, 2/3 full, in cupcake pan. Bake 40 minutes. The cupcakes never brown, only rise. Remove them from oven after baking and cool for five minutes.
A hole will form in center of each. Fill with favorite fruit pie filling.
Desert Pizza
1 (8-ounce) can crescent rolls
1 (8-ounce) package cream cheese
1/3 cup sugar
*Assorted fruits: strawberries, blueberries, kiwi, grapes, mandarin oranges, etc.
Preheat oven to 350 degrees. Spread crescent dough on baking stone or cookie sheet. Bake for 10-15 minutes, remove from oven and cool completely. Combine cream cheese and sugar. Spread over cooled crust. Arrange fruit on creamed cheese mixture. Chill, cut and serve.
Dutch Honey Cake
Mix ingredients in order given:
½-cup shortening
1-cup brown sugar
½-cup white sugar
½-cup honey
1-tablespoon molasses
1½-cup buttermilk
1-cup white flour
3-cups rye flour
2-teaspoons soda
½-teaspoon essence of anis
Pinch of salt
½-teaspoon cinnamon
¼-teaspoon cloves
¼-teaspoon nutmeg
Grease and flour 9x13” pan. Bake 1 hour at 300 degrees.
Easy Apple Pie Delight
2 cans (20 oz) apple pie filling
1½-cup Bisquick
1-cup brown sugar
1-teaspoon cinnamon
1/3-cup melted butter or margarine
1-cup quick oats
Line 9x13” pan with pie filling. Mix together remaining ingredients and sprinkle over pie filling. Bake at 350 degrees for 45 minutes.
Easy Bisquick Coffee Cake
2-cups Bisquick
2/3-cup Milk
2-tablespoons Sugar
1 Egg
Bisquick Streusel Topping:
1/3-cup Bisquick
1/3-cup Packed brown sugar
½-teaspoon Cinnamon
2- tablespoons Firm margarine
Heat oven to 375. Grease round pan, 9 x 1½”. Prepare Bisquick streusel topping and put aside. Mix well the Bisquick, milk, sugar, and egg. Spread in pan and sprinkle with the topping. Bake 18-20 minutes or until golden brown. Serve warm with whipped cream or ice cream, if desired.
Bisquick Streusel Topping: Mix the Bisquick, brown sugar, cinnamon, and margarine together until crumbly.
Fluffy Desert
1 can Eagle Brand milk
1 large can crushed pineapple
1 can cherry pie filling
1 large carton cool whip
Beat milk a few minutes. Add pineapple and cherry pie filling, and mix well. Fold in whip cream and refrigerate.
Frosty Strawberry Squares
1-cup flour
¼-cup packed brown sugar
½-cup chopped walnuts
½-cup butter or margarine, melted
2 egg whites
¾-cup white sugar
2-tablespoons lemon juice
14½-oz. Cool Whip
10-oz frozen strawberries, thawed or 2-cups fresh
In bowl mix together flour, brown sugar, walnuts and butter. Spread in 9x13” pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Remove from oven, cool. Sprinkle 2/3 of baked mixture in bottom of same pan. Reserve remaining mixture. In large mixing bowl combine eggs with whites, sugar, berries and lemon juice; beat at low speed until mixture begins to thicken, about 2 minutes, and continue beating until firm peaks form, 10-12 minutes. Fold in Cool Whip. Spoon over mixture in pan, top with reserved crumbs. Chill 6 hours or overnight. Trim with fresh berries.
Fruit Pizza
20-oz. pkg. refrigerator sugar cookie dough
8-oz. cream cheese, softened
¼-cup confectioner’s sugar
8-oz. frozen whipped topping, thawed
2-3 kiwifruit peeled, thinly sliced
1-2 firm bananas, sliced
11-oz. can mandarin oranges, drained
½-cup red grapes, halved
¼-cup sugar
¼-cup orange juice
2-tablespoons water
1-tablespoon lemon juice
1½-teaspoon cornstarch
Pinch of salt
Pat cookie dough into an ungreased 14” pizza pan. Bake at 375 degrees for 10-12 minutes, or until brown; cool. In mixing bowl beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a saucepan bring sugar. Orange juice, water, lemon juice, salt and cornstarch to boil, stirring constantly for 2 minutes, or until it thickens. Cool; brush over fruit. Refrigerate.
Fudge Brownie Pie
9" unbaked pastry shell
6-oz. Semisweet chocolate chips
¼-cup Butter
14-oz. Sweetened condensed milk
½-cup Bisquick
2 Eggs
1-teaspoon Vanilla extract
1-cup Walnuts, chopped
Chocolate Ice Cream for topping
Preheat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees. In saucepan, over low heat, melt chocolate chips with butter.
In large mixer bowl, beat chocolate mixture with the condensed milk, Bisquick, eggs, and vanilla until smooth. Add walnuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm with chocolate ice cream if desired.
Hershey's Light Chocolate Cake
1¼-cupFlour
1/3-cupHershey's cocoa
1-teaspoon Baking soda
6-tablespoon Extra light corn oil spread
1-cup Sugar
1-cup Skim milk
1-tablespoon White vinegar
½-teaspoon Vanilla extract
Light Cocoa Frosting (see below)
Heat oven to 350 degrees. Grease 2-8” round pans. In bowl, stir flour, cocoa and baking soda.
In a saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan, stir. Add dry ingredients, wisk together until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate.
Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, ½-Cup cold skim milk, 1 Tbsp Hershey's Cocoa and ½-teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.
Ice Cream Sandwich Dessert
2 packages ice cream sandwiches
1 tub Cool Whip
Hershey’s chocolate syrup
Hershey’s caramel topping
1-cup peanuts
Unwrap sandwiches and lay 1 package in the bottom of a 9x13” pan. Spread with a layer of Cool Whip and drizzle with chocolate and caramel toppings. Repeat with a second layer. Top with peanuts. Place in freezer for 1-2 hours or overnight. If desired, remove 10 minutes before cutting like a cake. It looks like you fussed a great deal, but it is really simple and delicious. Makes a great summer treat!
Impossible Pumpkin Pie
16 oz. Pumpkin
12 oz. Evaporated milk
2-tablespoons Butter
2 Eggs
¾-cup Sugar
½-cup Bisquick
2½-teaspoons Pumpkin pie spice
2- teaspoons Vanilla
Preheat oven to 350 degrees. Grease a 10x1½” pie plate. Add pumpkin, milk, butter, eggs, sugar, Bisquick, pumpkin pie spice, and vanilla to a blender and blend on high for about a minute or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Lafayettes
½-cup shortening
1½-cup sugar
2 well-beaten eggs
2¼-cup flour
1-teaspoon baking powder
½-teaspoon soda
½-teaspoon salt
1-cup butter
1-teaspoon vanilla
1-tsp. ea. orange, lemon & almond flavorings
*Raspberry jam, coconut and frosting for decoration.
Mix completely and bake in paper baking cups at 350 degrees for 20 minutes. Cool. Remove baking cups. Spread sides with raspberry jam and roll in coconut. Turn upside down and decorate tops by putting a ring of frosting around outer edge and jam in the center.
Lemon Cheesecake Dessert
1½-cups graham cracker crumbs
1/3-cup finely chopped pecans
1/3-cup sugar
1/3-cup butter or margarine, melted
2-8 oz. cream cheese, softened
4-oz. can sweetened condensed milk
2 eggs
½-cup lemon juice
In bowl, combine cracker crumbs, pecans, and sugar. Add butter; mix well. Set aside ½-cup crumb mixture. Press remaining crumbs into a greased 9x13” dish. Bake at 325 degrees for 8 minutes. Meanwhile, in a bowl beat cream cheese until smooth. Add milk, eggs and lemon juice, beat until smooth. Pour over crust and sprinkle with reserved crumbs. Bake for 30 minutes, or until center is almost set. Cool and store in refrigerator.
Lemon Supreme Pound Cake
Combine:
1 white cake mix
1 instant vanilla pudding
1/3-cup vegetable oil
4 eggs
1-cup water
½-teaspoon lemon flavoring
Beat all ingredients at medium speed for 2 minutes. Put into greased and floured tube pan. Bake at 350 degrees for 50-60 minutes. Blend 1- cup powdered sugar with 2 tablespoons Lemon juice. Drizzle over cake. If desired, cut in three layers and fill with lemon filling.