ALL Recipes in Category : Desserts

  • 1/2 pound butter
  • 1 onion, chopped
  • 3 cloves garlic chopped
  • 1/2 pound proscuitto, chopped
  • 1/2 pound mushrooms
  • 1/2 cup sherry
  • 1 & 1/2 cups chicken broth
  • Cornstarch for thickening
  • 1/2 cup heavy cream
  • 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.



Print This Print This

Peach Relish

  • 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
  • 3/4   cup packed brown sugar
  • 3/4    cup cider vinegar
  • 1/4     cup golden raisins
  • 2         Tablespoons finely chopped red onion
  • 2         Tablespoons finely chopped pickled ginger
  • 1          Tablespoon chili powder
  • 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

Print This Print This


Thank you Katie from Hana Hou for this recipe.  I believe it to be one of the best crème brulee anywhere.  Maybe that’s because she uses fresh laid eggs from her own chickens. For now, you’ll have to decide whether or not to strain the vanilla been seeds out of the cream.  I’ve actually never worked with vanilla beans—but I will ask Katie next time we see her. If I use this recipe before I ask Katie, I would strain the cream to get the seeds out.

Hint:  put a dish towel on the bottom of the roasting pan to keep bowls from sliding around.

Serves 6

  • 1  vanilla bean
  • 4 cups heavy cream
  • 6 egg yolks
  • 1/2 cup super fine sugar
  • 2 tbsp. almond or orange liqueur (optional)
  • 1/3 cup light brown sugar

Preheat oven to 300 degrees

Place six bowls in a roasting pan.  Set aside.  Split vanilla bean with knife lengthwise and scrape seeds into medium sauce pan. Add cream over medium heat, stir til just to a boil.  Remove from heat and set aside for 15 or 20 minutes.  In medium mixing bowl, whisk egg yolks, fine sugar and liqueur until blended.  Whisk in hot cream.  Pour mix into six bowls equally.  Pour enough boiling water into roasting pan to come 1/2 way up sides of bowls.

Bake for about 30 minutes or till center is jello- like when juggled.  Remove from pan and let cool.

Sprinkle brown sugar evenly over surface of crème.  Use torch to  caramelize sugar  —or use oven broiler  for 30-60 seconds.

Print This Print This


    Daughter Beth made these cookies while we were in Michigan last June, 2013. I baked them this past Christmas not only because the were delicious–but I also had an abundance of Michigan cherries–dried.  Beth and Paul brought the cherries to Maui when they visited us over Thanksgiving.

    • 1 & 3/4 cups all purpose flour
    • 1/3 cup unsweetened cocoa
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup softened butter
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 & 1/2 cups semi- sweet chocolate chunks
    • 1 & 1/2 cups dried cherries
    • additional granulated sugar

    1.  Preheat oven to 350 degrees

    2.  Combine flour, cocoa, baking powder, and salt in a small bowl; set aside.  Beat butter, 1 c. granulated sugar and brown sugar in a large bowl at medium speed until light and fluffy–about 2 min.  Beat in egg and vanilla until well blended.  On low speed of mixer, gradually beat in 1/3 of flour mixture at a time, until all is used.  Scrape sides of bowl down between additions of flour mixture.  Stir in chocolate chunks and cherries.  REFRIGERATE COVERED DOUGH FOR AT LEAST ONE HOUR.

    3.  Roll chilled dough into golf ball sized balls.  Roll the balls in the additional granulated sugar. Space balls three inches apart on ungreased cookie sheet.  Gently press each ball with bottom of glass—you can dampen a hankie to stretch over the bottom of the glass.

    4.  Bake 13-15 minutes or until cookies are set. Cool on cookie sheets for 5 minutes; transfer to wire racks.  Cool completely.

    Print This Print This


    Serving Size : 2 loaves


    • 8                                  whole bananas, mashed
    • 1/2 cup                       butter, unsalted, and softened
    • 2 cups                         raw sugar
    • 4                                  eggs, well beaten
    • 1 1/2 cups                  sifted flour
    • 1 teaspoon                  salt
    • 2 teaspoons                baking soda

    Cream butter and sugar well.

    Add mashed bananas and eggs. Sift dry ingredients and blend into creamed mixture.

    Pour into 2 greased loaf pans. Bake at 350 for 45-50 minutes, or until nicely browned.

    NOTES : The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look

    Recipe by : Cecilia Gilbert

    Print This Print This


    Serves : 10


    • 3/4 cup                             unsalted butter at room temperature
    • 1/2 cup                             sugar
    • 1/2 teaspoon                   pure vanilla extract
    • 1  3/4 cups                       all-purpose flour
    • 1                                         pinch of salt

    Preheat oven to 350 degrees

    In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10 inch round or 9 inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

    Butter one side of a square aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature.

    NOTES : This is the shell recipe for the LIME CURD TART. The first time I made this recipe, I over browned the shell. Everyone loved it, but I think the shell is better just lightly browned.

    Print This Print This


    Serves : 10


    • 1 package                yellow cake mix
    • 4                               eggs
    • 1  pack (4oz)           instant vanilla pudding
    • 1/2 cup                    vegetable oil
    • 1/2 cup                    water
    • 1/2 cup                    rum (preferably dark rum)
    • 1 cup                        pecan nuts, finely chopped
    • For the Glaze
    • 1/4 cup                    rum
    • 1 cup                        sugar
    • 1/2 cup                    butter (one stick)
    • 1/4 cup                    water

    Prepare a 10″ Bundt pan, grease and flour. Preheat oven to  350 degrees. Pour the nuts evenly around the bottom of the pan. Beat  the other ingredients in your mixer until smooth.

    Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.

    Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.

    OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.

    NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.

    Recipe by : Linda

    Print This Print This


    Serves : 8


    • 2 cups                         fresh raspberries
    • 3/4 cup                      sugar
    • +2 tablespoons        sugar
    • 1/4 teaspoon            salt
    • 4 large                       eggs
    • 1 teaspoon                vanilla extract
    • 1 cup                          flour
    • 3/4 cup                     creme fraiche
    • 1/2 cup                      unsalted butter at room temperature
    • For Serving
    • +                             powdered sugar (optional)

    Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

    Bake tart until set and brown around the edges, about 45 minutes. Cool.

    Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

    NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

    Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

    This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

    I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

    Print This Print This


    Serves :


    • 3/4 cup                      brown sugar
    • 2 tablespoons           brown sugar (reserved)
    • 10                               fresh plums
    • 2 tablespoons          cornstarch
    • 1/4 teaspoon            ground cinnamon
    • 1 pinch                       nutmeg
    • 1 cup                          all purpose flour
    • 1 1/2 teaspoons       baking powder
    • 1/4 teaspoon            salt
    • 1/4 cup                      margarine or butter at room temperature
    • 1/4 cup                      milk
    • 1                                  egg, slightly beaten

    In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

    Place fruit mixture in a 2 quart casserole

    In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

    Bake in preheated 350 degrees oven for 35 minutes.

    NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

    Print This Print This


    Serves : 12                   Preparation Time : 1 hour


    • 1 1/2 cups                          flour
    • 1 1/2 teaspoons                baking soda
    • 1 1/2 cups                          sugar
    • 3/4 teaspoon                    salt
    • 1 1/2 teaspoons                ground cloves
    • 1 1/2 teaspoons                ground cinnamon
    • 1 1/2 teaspoons                ground nutmeg
    • 1 1/2 cups                          chopped nuts
    • 1 1/2 cups                          seedless raisins
    • 3   tablespoons                 butter
    • 3                                          beaten eggs
    • 1 1/2 cups                           grated carrot
    • 1 1/2 cups                           grated potato

    Oil a 1  1/2 quart mold. Sift four with soda, salt, sugar and spices. Stir butter into eggs in a large bowl. Stir in flour mixture and remaining ingredients. Mix well. Turn into a mold, fill 1/2 to 1/3 full. Cover tightly. Place on a trivet in a kettle. Fill with water until 1/2 way up the side of the mold. Simmer for 2 hours. Cool until lukewarm, turn out of the mold. Store in fridge. Reheat to serve

    Serving Ideas : See Sauces for the recipes for both the ORANGE DESSERT SAUCE and the Vanilla Pudding Sauce.

    NOTES  : I’ve has this recipe for almost 40 years. Marie was my former mother-in law’s good friend. She and her husband had a working farm in  Yerington, Nevada where they sold fresh eggs, chickens and goodies that Marie ‘put up’ each year.

    Print This Print This


    Serves : 8


    • 1/2 cup               Fresh lime juice (4 limes) and zest
    • 1  1/2 cups         sugar
    • 1/4 lb                  unsalted butter, room temperature
    • 4                           extra large eggs, room temperature
    • 1/8 teaspoon      salt
    • 1 x 10″                baked tart shell, or five 4 1/2″ shells, see TART SHELL recipe

    Remove the Zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make a 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with paddle attachment, cream the butter with the sugar and the lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

    Pour the mixture into a 2 quart saucepan, and cook over a low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat and set aside.

    Fill the tart shell with warm lime curd and  allow to set at room temperature.

    NOTES : You might be tempted to eat this lime curd right out of the pan, before it makes it to the tart shell !! It keeps in the fridge for weeks. Try it on a piece of toast, or as a dip for long stemmed strawberries. This tart was dessert for the annual 4th July Brunch at Terry and Lyle’s. The morning began at 8.30, with quick breads and coffee at their cottage. The cottage they rent is across the gulch from us, at the edge of a pineapple field. After the snack, we car pooled up to the Makawao Rodeo Parade. The parade itself was pretty good, but the local enthusiasm was really fun to see. After the parade we were back to Haiku and were served mimosas while waiting for lasagna to heat as our main course. There were eight of us, and everyone brought a dish to share. Theresa made her CABBAGE SALAD which is also on this website. The morning was absolutely beautiful, the best of Haiku weather.

    Print This Print This


    Serving Size : 2 loaves


    • 1/4  lb                        melted butter
    • 2 cups                        sugar
    • 1/3 cup                     lemon extract
    • 4                                  unbeaten eggs
    • 3  cups                      all purpose flour, sifted
    • 2 teaspoons            baking powder
    • 2 teaspoons            salt
    • 1 cup                          evaporated milk, skim
    • 3                                 lemons, zest only, grated
    • 1 cup                         nuts, chopped
    • 1 cup                          sugar
    • 2                                 lemons, juice and zest

    Preheat oven to 350 degrees.

    Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

    After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

    Serving Suggestion : Try spreading a little cream cheese on your slice !

    NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

    Recipe by : Joyce

    Print This Print This


    Serves : 16-18             Preparation Time : 30 minutes


    • For the Pound Cake
    • 1 cup                          softened unsalted butter
    • 2 cups                        sugar
    • 3                                 large eggs
    • 2 cups                        lemon flavored non fat yogurt
    • 1 tablespoon             lemon rind
    • 3 tablespoons           lemon juice, fresh
    • 1 tablespoon             vanilla
    • 3 cups                        all purpose flour
    • 1 tablespoon             baking soda
    • 1 tablespoon             baking powder
    • For the Glaze
    • 1 tablespoon              grated lemon rind
    • 3/4 cup                       lemon juice
    • 3/4 cup                       powdered sugar

    Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.

    Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.

    Blend glaze ingredients together.

    When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.

    NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream

    Print This Print This


    Serves : 8               Preparation Time : 30 minutes


    • 1 cup                      sugar
    • 1/2 cup                      water
    • 1 quart                   half and half
    • 1 teaspoon           vanilla
    • 8                               egg yolks
    • 3/4 cup                 sugar

    For the Caramel : Place the sugar and the water into a heavy pan or skillet and cook until it becomes a dark brown. This takes a while and needs to be watched. Don’t stir, just swirl the pan around a few times. Once it starts to turn tan, it will turn to brown quickly. Carefully pour into a 2 quart ring mold  and turn until the bottom and sides are evenly coated.

    For the Custard : Scald the half and half and remove the film from the top. Add vanilla and cool slightly. Beat eggs with sugar until pale yellow. Slowly add half and half mixture and mix thoroughly, not with electric beaters, ok to whisk gently. Strain into mold. Place in a pan of simmering water (to reach half way up the mold) in a 325 degree oven for about one hour or until just firm. Chill for at least four hours or over night. Dip mold in hot water for a few seconds and unmold on round serving platter.

    Garnish with toasted slivered almonds or fill the center with 3 cups of small strawberries that have been soaked in 3 tablespoons of kirsch and confectioners sugar and 1/3 teaspoon orange flower water.

    NOTES : Recipe not for the faint of heart novice…Make this recipe one or two days in advance. The caramel will get to ‘know’ the custard better. You can also make this in individual ramekins, a dish towel on the bottom of the pan keeps the dishes from sliding around. This recipe fills 8 -10 (1/2 cup) ramekins

    Recipe by : Linda McBride

    Print This Print This


    Serving Size : 1


    • 1 cup                         water
    • 1/2 cup                     butter
    • 1 cup                         flour
    • 4                                large eggs
    • ice cream or whipped cream for filling

    Heat oven to 400 degrees

    Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.

    Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.

    Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.

    Fill with ice cream or whipped cream filling

    NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but  SO yummy!

    Recipe by : Dianne Holland

    Print This Print This



    • 1 large  handful orange fleshed guavas
    • water
    • sugar
    • rum
    • bananas, halved
    • ice cream and/or whipped cream

    Cut the guavas in 1/2 and scoop out the seeds into a small saucepan keeping the 1/2 shells intact.

    Cover the seeds with a little water and stew well, sieve out the seeds

    Add the guava halves to the sieved puree and cook them gently until soft.

    Add sugar to the guava mixture, making it nice and sweet, then heat some banana halves in with the guavas.

    Add a generous dash of rum.

    Serve the hot fruit mixture over a good creamy vanilla ice cream. Top with fresh cream (Whipped cream).

    NOTES : From the Belham Valley Restaurant in Montserrat. They also made their own ice cream which was the best. And this recipe in Barbara’s own words is “absolutely delicious”

    Recipe by : Barbara Crowe

    Print This Print This


    Serves : 8                       Preparation Time : 30 minutes


    • 1 1/2 cups                        All purpose flour
    • 1 teaspoon                       baking powder
    • 1 teaspoon                       salt
    • 1/4 teaspoon                   baking soda
    • 3/4 cup                            sugar
    • 6 tablespoons                 butter, at room temperature
    • 3 tablespoons                 olive oil
    • 2                                        large eggs
    • 1 teaspoon                       lemon peel
    • 1 teaspoon                       orange peel
    • 1 teaspoon                       vanilla
    • 1 cup                                 Muscat Wine (Beaumes-de-Venise)
    • 1  1/2 cups                       red seedless grapes
    • 2 tablespoons                 sugar
    • 2 tablespoons                 butter

    Preheat oven to 400 degrees.

    Brush 10 ” diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, brush it with olive oil. Sift flour and baking powder, salt and baking soda into a bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil in a large bowl until smooth. Whisk in both eggs, both peels, and the vanilla.

    Add flour mixture alternately with wine, in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan, smooth the top. Sprinkle grapes over batter.

    Bake cake until it is set (about 20minutes).

    Dot top of cake with 2 tablespoons butter, sprinkle 2 tablespoons sugar over the top. Bake until golden and tester inserted into center comes out clean (about 20 minutes).

    Cook in a pan, on a rack for 20 minutes. Release pan sides and serve slightly warm or at room temperature.

    NOTES : This is very delicious and different. Strong flavor of the wine is complemented when the cake is served with whipped cream. I used an 8 inch springform pan and the batter puffed up covering the grapes. In the magazine photo, the grapes are showing on the top of the cake. I think the cake would bake well in an ordinary square pan if a springform pan is not available.

    Serving Suggestion : Garnish with mint leaves and grapes, and whipped cream.

    Print This Print This


    Serves : 8


    • 1  1/2  cups                              Flour
    • 2  teaspoons                            baking powder
    • 1/4 cup                                     unsalted butter, softened
    • 3/4 cup                                     sugar
    • 1/2 cup                                     milk
    • 1 teaspoon                               vanilla
    • 1                                                 egg
    • +                                                apples,peeled and thinly sliced Macintosh (sp)
    • For the Topping
    • 1 teaspoon         cinnamon
    • 1/4 cup               butter
    • 1/3 cup                 sugar

    Preheat oven to 375 degrees

    Sift together the flour and the baking powder. Set aside. Cream together the butter and sugar and beat in the egg. Add the milk and vanilla and stir in the flour. Pour the batter into a greased 8 x 8 ” pan. Press the apple slices into the batter, standing up in rows. Top with the mixture of cinnamon, butter and sugar. Bake for 40 minutes at 375 degrees

    NOTES : This is a coffee cake best served shortly after it comes out of the oven. My earliest memories of Mother’s baking is of this cake. I’ve been serving it Christmas morning as we open gifts, prepping as much as possible the night before.

    Print This Print This


    Serving size : 2 loaves


    • 8                                     Bananas, mashed
    • 1/2 cup                           unsalted butter, softened
    • 2 cups                             raw sugar
    • 4                                      eggs, well beaten
    • 2 1/2 cups                      flour, sifted
    • 1 teaspoon                     salt
    • 2 teaspoons                   baking soda

    Cream the butter and the sugar well. Add the mashed bananas and beaten eggs. Sift in the dry ingredients and blend into a creamed mixture. Pour mixture into 2 greased loaf pans. Bake at 35o degrees for 45 – 50 minutes or until nicely browned.

    NOTES: The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look.

    Recipe by : Cecilia Gilbert

    Print This Print This


    Serving : makes 2 loaves


    • 2 cups                                Zucchini, coursely chopped (about 4 medium zucchini)
    • 3                                         eggs
    • 1 cup                                  salad oil
    • 1 cup                                  granulated sugar, can use 3/4 cup
    • 1 cup                                  brown sugar, lightly packed, can use 3/4 cup
    • 3 teaspoons                     maple flavoring
    • 2 1/2 cups                        all purpose flour
    • 1/2 cup                             toasted wheat germ
    • 2 teaspoons                     soda
    • 2 teaspoons                     salt
    • 1/2 teaspoon                   baking powder
    • 1 cup                                 walnuts or pecans, chopped
    • 1/2 cup                             sesame seeds, can use 1/3 cup

    With a rotary mixer, beat the eggs to blend, add oil, sugar and maple flavoring and continue beating until mixture is thick and foamy. Using a spoon stir in zucchini. Combine the flour, wheat germ, soda, salt, baking powder and nuts. Stir gently in zucchini and mix until blended.

    Divide the batter equally between 2 greased and floured 5.9 inch loaf pans.

    Sprinkle with sesame seeds over tops of each loaf.

    Bake at 350 degrees for 1 hour or until wood pick comes out clean.

    Cool in pan for 10minutes

    Turn out onto wire racks to cool.

    NOTES: Genie had a luncheon for me a couple of years ago at her house on Lower Long Lake. It was a beautiful spring day and we ate outside on the patio. The garden and lake made a quite lovely setting. She served this bread along with a salad. Everything was tasty. Diane Vandevelde, Barb Perry and Valerie Manaia were the other guests.

    Recipe By : Genie Lanthorne

    Print This Print This



    • 1/2 CUP                          sugar
    • + 4  1/2 tablespoons      sugar
    • 1/2 TSP                           table salt
    • 3/4 CUP                          whole almonds
    • 4 TSP                               pure vanilla extract
    • 1/4 TSP                           pure almond extract
    • 3 CUPS                            bleached all-purpose flour
    • 1  1/2 CUPS                    butter, unsalted (3 sticks), cut in chunks and softened
    • 1/4 CUP (or more)        turbinado (or granulated or raw) sugar

    Process the sugar and the salt in a food processor until it looks powdery and a little finer, 40-60 seconds. Add the almonds and process until they’re finely chopped, about 20 seconds.  Add the butter, vanilla and almond extracts. Pulse until the butter is smooth, scraping the sides of the bowl as necessary.  Add the flour and pulse until a soft ball forms around the blade.  Transfer the dough to a large bowl and stir briefly with a rubber spatula to be sure it’s evenly mixed.  Portion the dough into equal thirds. If you have a scale, weigh each third; each should weigh 10-1/2 to 11 ounces.  On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter.  Wrap the log in waxed paper or foil or plastic wrap.  Chill the dough at least 2 hours but preferably overnight.

    Put the 1/4 cup sugar on a flat surface such as a tray or clean counter top.  Roll the log of dough in the sugar, pressing so the sugar adheres.  Cut the log int 1/4- inch slices and arrange them at least 1 inch apart on an ungreased or foil lined cookie sheet.  Position a rack in the middle of the oven and heat to 350 degrees.  Let the cookies sit at room temp. while oven heats.  Bake until the edges are golden brown, 12-15 minutes, rotating the pan from front to back about halfway through the baking.  Let the cookies sit on the sheet for a minute or two before transferring to a rack with a metal spatula…Let cool completely before storing airtight.

    NOTES : I use raw sugar

    Print This Print This


    Cocoa Mocha Layer Cake

    Serving Size  : 12

    Ingredients :

    • 2 cups                          flour
    • 1/2 cup                        cocoa
    • 1/2 cup                        unsalted butter
    • 1 1/2 cups                    sugar
    • 2  teaspoons                baking soda
    • 1/2  cup                        milk
    • 1 cup                             boiling water
    • 1/2 teaspoon               salt


    • 6 tablespoons                       unsalted butter
    • 6 tablespoons                       cocoa
    • 3 cups                                     confectioner’s sugar
    • 1 teaspoon                              vanilla
    • 6 tablespoons                        hot coffee

    Preheat oven to 350 degrees. Mix together flour, cocoa, and salt; set aside. Cream butter and sugar together in a large mixer bowl until lightly colored. Add baking soda to milk; add alternately with dry ingredients to creamed Mixture. add boiling water, blending well. Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

    To prepare frosting: Blend cocoa, sugar and butter together well. slowly add hot coffee, stirring until a smooth spreading consistency. Add vanilla. Fill between layers, cover top and sides of cake.

    Recipe By      : BARB

    Print This Print This


    Serving Size : 4-5 dozen                                        Preparation Time :  20 minutes


    • 1 12 oz package       Semi-sweet Chocolate chips
    • 1/2 lb                        unsalted butter,  softened
    • 3/4 cup dark            brown sugar
    • 3/4 cup                     sugar
    • 2                                eggs
    • 1 teaspoon                vanilla-(generous teaspoon)
    • 2 1/4 cups                 flour, make the 1/4 cup heaping
    • 1 teaspoon                baking soda
    • 1 cup                          pecans, chopped
    • 1 teaspoon                salt

    USING A WOODEN SPOON blend the sugars and butter. Beat in the eggs and vanilla. Add the flour, salt and baking soda. Gently stirring until just blended. Stir in the nuts and then the chips.

    Drop onto a cookie sheet in tablespoon size, leaving lots of room–2″–between cookies. Bake between 12 and 14 min. in a 350 degree oven. When the cookies start to get brown around the edge, that’s when they should be taken out of the oven. If you like a crisper cookie bake an additional minute. Remove from the sheets to cool on racks or parchment paper.

    NOTES : I’ve been baking this recipe for over 46 years!! That fact is pretty scary. The recipe is almost exactly the same as the Toll House Cookies except for the heaping 1/4 cup flour and pecans. I think the original Toll House calls for walnuts. Also, I set the oven just UNDER 350 degrees.

    The secret to these cookies is the technique. Use a wooden spoon, and don’t over beat.

    Recipe By : Linda

    Print This Print This


    Serving Size : 12                                Preparation Time : 30 minutes


    • 1 1/3 cups                      flour
    • 1 teaspoon                     Baking soda
    • 2/3 teaspoon                Baking powder
    • 2/3 teaspoon                salt
    • 1 1/3 teaspoons            cinnamon
    • 1 cup                               brown sugar
    • 1 cup                               vegetable oil
    • 3                                      eggs
    • 1/3 cup                           crushed pineapple, with a little juice
    • 3/4 cup                           grated carrots
    • 1/2 cup                           chopped nuts
    • 1/4 cup                           raisins (optional)
    • 4 oz                                 cream cheese, room temperature
    • 4 oz                                 butter, room temperature
    • 1/2 teaspoon                 vanilla
    • 1 cup                               confectioners sugar, sifted

    For the cake: Sift together the first 5 ingredients into a small bowl. In another bowl, mix together, the sugar, oil and eggs. Add the flour mixture, stir. Stir in the pineapple, carrot and nuts.

    Bake 45 min in a greased 9 x12 pan at 325 degrees.

    For the frosting: Mix together the cream cheese, butter, vanilla, and sugar. Beat until smooth. Frost the cooled cake. Pig Out!!!

    - – - – - – - – - – - – - – - – - -
    NOTES : My niece, Allyn gave me this recipe a long time ago. I throw in a handful of raisins along with the nuts, etc. She used to call me, “Skins”, as a short cut to “skinny Aunt Linnie”. For an alternative topping click LEMON CREAM CHEESE FROSTING

    Recipe By : Allyn

    Print This Print This


    Recipe By : LINDA
    Serving Size : 12               Preparation Time : 30 minutes


    • 1 large package(12 oz.)                    Chocolate Chips (semisweet)
    • 1 cup (1/2 lb)                                     butter
    • 2 1/2 cups                                          brown sugar, firmly packed
    • 4 large                                                eggs
    • 1 cup                                                   milk
    • 1 cup                                                   sour cream
    • 1 teaspoon                                         vanilla
    • 2 cups                                                 cake flour — (sift, then measure)
    • 3/4 cup                                              unsweetened cocoa
    • 1 teaspoon                                         baking powder
    • 1 teaspoon                                         baking soda
    • 1 tablespoon                                     powdered sugar

    In a blender or processor, whirl 1 cup of the chocolate chips until finely ground: remove from blender and set aside.

    In a large bowl, beat butter and brown sugar with an electric mixer until creamy and blended. Beat in eggs until fluffy. Stir in milk, sour cream, vanilla and ground choc. chips until well blended.

    In a small bowl, mix flour, cocoa, baking soda and baking powder. Add to butter mixture and blend well. Stir in remaining chips. Pour batter into well greased and floured bundt pan. (12 cup) Batter fills almost to rim. Bake at 350 degrees for about 1 hour or until toothpick comes out clean. Cool in pan on rack for 30 min. Invert onto a rack to cool, or onto a plate to serve warm. Sift about 1 tablespoon cocoa, then the powdered sugar onto cake.

    - – - – - – - – - – - – - – - – - -

    NOTES : This is really low cal at 460 cal per serving and only 23g of fat. (joke) Serve with whipped cream or ice cream

    Print This Print This

    Linda McBride's Favorite Recipes and Photographs!