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Mariann loved to bake cakes, whether for celebrations or for dinner treats. Sometimes she liked to decorate them elaborately and sometimes she liked to show them off without any icing. Good for a coffee break or at tea time too! Some of her favorite desserts and sweets recipes are presented on this site. Please check the complete Recipe List.
Desserts are a welcome finale to any meal. Serve small portions if you and-or your guests are carefully counting calories. These cooking and baking directions assume some familiarity with kitchen appliances and utensils and with useful terms and standard ingredients.
| Gramma's Cake | |
| Ingredients | Preparation |
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2 and 2/3 cups flour,not sifted 6 tablespoons cocoa 2 teaspoons salt 2 teaspoons vanilla 2 teaspoons baking soda 2 tablespoons vinegar 2 cups sugar 2 cups water 4 eggs 4 tablespoons butter, melted |
Pre-heat oven to 350 degrees. Beat the flour, cocoa, salt, vanilla, soda, vinegar, sugar, water, eggs, and melted butter for 2 minutes. Note: this will be a very watery-seeming mixture. Grease a large 13 by 9 sheet pan. Pour the mixture into the pan and bake in the oven for about 50 minutes. (Please use the toothpick test,as oven times vary widely). Frosting: Mix 6 tablespoons of butter, 3 and 1/2 cups sifted confectioners sugar, 1/2 cup cocoa, 1/3 cup cream (or evaporated milk) and 1/2 teaspoon almond extract. Beat until fluffy. Apply to cooled cake. |
| Cathy's Lemon Cheesecake | |
| Version A: No Bake | |
| Ingredients: 2 packages (8 oz.) of cream cheese, softened (brought to room temperature) 1 can (14 oz.) sweetened condensed milk 1/4 to 1/3 cup lemon juice (fresh or bottled) 3/4 teaspoon of lemon extract one graham-cracker (or equivalent) crust |
Preparation: Use an electric beater to combine the cream cheese and sweetened condensed milk, beating until you achieve a smooth consistency. Then add the lemon juice and extract. Beat until you observe some thickening.Then pour it into the crust. Cover and chill. That's it. No baking at all! |
| Version B: Baked and with Icing | |
| Ingredients: 2 packages (8 oz.) of cream cheese, softened (brought to room temperature) 3 eggs, beaten 1 cup of sugar and 3 tablespoons of sugar (keep separate) lemon juice, about one lemon's worth (1/4 to 1/3 cup worth, depending on preference) grated rind of the above lemon (or about a teaspoon or so) 1 cup of sour cream 1 teaspoon vanilla extract one graham-cracker (or equivalent) crust |
Preparation: Use an electric beater or a blender to combine the cream cheese, eggs, 1 cup of sugar, lemon juice, and rind. Pour the mixture into the crust. Bake in a 350-degree oven (pre-heating is always a good idea) for about 30 minutes or until just a hint of browning is observed. Remove from the oven and boost its temperature to 500 degrees. Combine the sour cream and the 3 tablespoons of sugar and the vanilla extract. Spread this mixture on top of the hot cheesecake. Return the dessert to the hot oven and bake for 5 minutes. Chill the cake before serving to your family and guests. |
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About Cracker Crusts: To make a graham-crack crust from scratch, you will need --about 20 crackers that are 2.5 inches square --1/4 cup of butter, melted (or an equivalent that you prefer) --1 teaspoon of cinnamon Crush the crackers and mix them with the melted butter and cinnamon flavoring. Press this mixture evenly into a pie tin or a 9-inch square pan. |
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| Enid's Comfort Cookies | |
| Ingredients: | |
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| Preparation: | |
| Pre-heat the oven to 325°. Combine the choc. chips, cranberries, and nuts in a large bowl. Combine separately the butter, sugar, cream cheese and egg. Beat these until creamy before adding in the milk, melted chocolate and vanilla. Also combine separately the flour, baking powder, salt, and powdered chocolate before adding to the creamy mixture. Then blend in the marshmallow cream. Lastly add the first mixture, the chips, cranberries and nuts to the main batter which will be rather thick. Spoon the cookies onto a sheet and back at 325° for about 15 minutes. Cool slightly before transferring to a rack for thorough cool-down. Store in the freezer. A sinfully delicious treat! |
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| Frank's Rhubarb Sauce |
| Select 10 to 12 pounds of firm rhubarb stalks, with the leaves cut off. Chop into small pieces and place in a tall cooking pot. Add enough water, about a cup, to avoid burning the bottom layer. Do not add too much water or else you will need to boil longer to boil off the water and capture the tart taste of the rhubarb. The sugar amount is strictly according to taste, but add a least a little and do not add more than about a cup and a half (as rhubarb that is too sweet must then be mixed with other fruits, such as bananas or raspberries, to cut down on the too-sweetness). Bring the rhubarb to a soft boil and then set on low for about an hour. Allow to cool. Taste the mixture to see if the sweetness is right. Serve with vanilla cookies. Freezes well. |
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Recipes © M. Stockbridge 2001-2007
Page design and images are copyright © C. Stockbridge 2007. All rights reserved.
Page last modified July 14, 2007