martes, 14 de agosto de 2012



While serving a mission at Historic Kirtland Village in Ohio, we had dinner with Sister Kloepfer, another senior missionary couple's home. They served this wonderfully light and delicious cake whose recipe she was happy to share. An easy recipe too!

1 box angel food cake mix (the one step variety)
20 ounces can crushed pineapple in juice or water, not syrup

Beat the pineapple with juice into dry cake mix until moistened, Pour into prepared 9 x 13 inch casserole dish. Original recipe said to not grease the pan, but all others I have found say to grease it, that it's sticky. Bake for about 30 minutes, or until lightly browned on top. Cool before removing from 9 x 13. Frost with whipped cream and sprinkle with coconut. Very low calorie and diabetic friendly.

VARIATIONS: Sprinkle with coconut before baking.
Layer with vanilla or chocolate pudding.
Slice and serve with fresh strawberries.

APPLE CRISP or "Cherry Goodie"

I lost my speech for a while and my children would try to guess what I was trying to say. It was during this time that we created new names for some foods and desserts. One was "fruit frostie" (which was a smoothie) and the other was Cherry Goodie (which is a fruit crisp). Either way it's delicious!

4 apples (Granny Smith is a good choice)
1 cup sugar
1 teaspoon cinnamon

Crisp Topping:
2 Cups rolled oats
1/2 cup sugar
1/2 cup chopped nuts
1/2 Cup butter (melted)

Peel and chop apples and spread at the bottom of a casserole, or pie dish. Combine "crisp" ingredients:  oats, sugar and nuts. Pour melted butter over mixture and stir with a fork until it is all moistened.Sprinkle oat topping and bake in oven for 45 minutes at 350 degrees. Variation: Can also just use prepared pie filling of any variety instead of using apples.

A delicious low calorie breakfast that we enjoyed at Nicole’s. Could be served for dessert!

2 eggs
1/2 cup non-fat milk
3 Tablespoons dark brown sugar
1 Tablespoon cinnamon

4 slices whole wheat bread, cubed
2 large apples, cored, peeled and chopped

4 Tablespoons flour
3 Tablespoons dark brown sugar
2 teaspoons margarine

Beat eggs, milk, sugar and cinnamon in mixing bowl. Cut up bread and apples and stir into egg mixture. Let sit. Meanwhile, in a small bowl, prepare topping by cutting butter into flour and sugar.  Spread apple mixture into a greased 9 x 9 baking dish. Sprinkle with topping and bake for 40 minutes at 350, until golden brown. Makes 4 servings.


½ cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 tart apples
½ cup walnuts

Cream butter and sugar, beat in egg and vanilla. Combine dry ingredients and gradually, softly fold into creamed mixture. Stir in peeled and chopped apples and walnuts. Pour into a 8 inch square ungreased baking dish. Bake at 350 for 35 minutes.

from the kitchen of Kay Edman
This delicious topping is low calorie.

2 Cups peeled, thinly sliced tart cooking apple
3 Tablespoons apple juice
2 Tablespoons brown sugar
1/2 teaspoon cinnamon

Combine and cook in covered saucepan over medium heat until apples are tender, about 10 minutes. Sister Edman says, “I always increase recipe, as the applesauce is good to eat alone.”

Banoffee Pie
Sister Johnson of the Ohio Cleveland Mission made this for dessert when she had us over for dinner. delicious!!!

1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake at 350 for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Place the condensed milk can (unopened) in a heavy pot, cover with water. Boil for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

Better Homes & Garden’s BEST DONUTS
3 1/2 cups flour
1 Tbl baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
Oil for frying
Cinnamon-Sugar or powdered sugar

Combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).
 Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round doughnut cutter .  Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-1/2 minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Shake warm doughnuts in a bag with Cinnamon-Sugar: ( 1/2 cup granulated sugar, 1 tsp ground cinnamon) or powdered sugar. Serve warm  Makes about 15 doughnuts and doughnut holes.  Calories 382

(given to me by Tia Cliz one Christmas)

8 cups sugar
4 cups flour
2 ½ cups baking powder
4 teaspoons salt
2 cups shortening

Combine dry ingredients and cut in shortening until it resembles coarse crumbs. Store in air tight container for up to 6 months. Yield 18 cups
Fudge sauce: add 2/3 Cup water, bring to a boil for 2 minutes or until thick.
Brownies: Combine 4 Cups brownie mix, 4 eggs, 2 teaspoons vanilla. Fold in 1 1/3 cups walnuts, 1 cup chocolate chips. Pour into 13 x 9 inch pan, bake at 350 degrees for 35 minutes.
Cookies: Combine 4 Cups brownie mix, 2 eggs, 2 teaspoons vanilla. Bake at 375 for 8 min. Cool before removing from pan. Yield: 3 doz.

BUÑUELOS (for Posadas)

¾ Cup milk
¼ Cup butter
2 eggs, beaten
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
oil for frying
cinnamon sugar

In sauce pan melt butter in milk and cool. Stir in beaten eggs. In separate bowl, stir together flour, baking powder, and salt. Add milk mixture and mix well. Knead until smooth. Shape into 20 balls and let rest 5 minutes. Roll each into a 4-inch circle. Fry in deep hot fat until lightly browned, turning once. Sprinkle with cinnamon sugar.


(Cake Mix cookie recipes in cookie file)


1 Chocolate cake mix
1 egg, beaten
¼ Cup oil
½ Cup water

Combine ingredients just until wet. Will have occasional lumps of dry flour. Bake for 20-25 minutes at 250. Let cool completely before slicing. It will continue baking on the counter in the pan. If it is over baked, the brownies turn out hard. If you slice too soon, they will be raw.


3 eggs, beaten
chocolate cake mix
1 Cup chopped nuts
21 oz can cherry pie filling

Combine ingredients and pour into a greased 9 x 13 inch casserole pan. Bake for 35-40 minutes at 350 degrees. Cool completely. Frost with whipped cream, (cool whip).
Variations: Variation:
1 box cake mix
3 large eggs, beaten
1 can pie filling
Mix dry cake mix, eggs, and pie filling until well mixed. Bake in 9 x 13 for 35 minutes at 350 degrees. Consider complimentary flavors: Apple filling w/ carrot, spice, or gingerbread, butter pecan.  Cherry pie filling w/ yellow, or chocolate.  Blueberry filling w/ yellow, or lemon. 


4 eggs, beaten
1/3 Cup oil
1 Cup water
1 box pudding mix (4 servings size)
1 yellow cake mix

Mix ingredients well. Pour into greased bundt pan. Bake 50 minutes at 325 degrees.


1 box German chocolate cake mix, mixed according to directions on box but not yet baked
48 caramels (14 oz bag)
1/2 cup evaporated milk
2 cups pecans, chopped
3/4 cup (1 1/2 sticks) butter (not margarine!)
2 cups semi-sweet chocolate chips
Whipped cream, for topping

Grease and flour a 9×13-inch pan. Preheat oven to 350 degrees. Pour half of the cake batter into the prepared pan. Bake 15 minutes. While the cake is baking, melt the caramels, milk, and butter in a large saucepan over medium heat. Pour the mixture over the partially baked cake. Sprinkle half of the pecans and half of the chocolate chips over the caramel mixture. Pour the rest of the batter over that. Sprinkle the rest of the nuts and chocolate chips on top. Bake 20 more minutes. It won’t look quite done when it’s finished, but it will firm up when it sets. (It tastes better the second day!) Serve topped with whipped cream.
Serves 12 to 16.


seedless green grapes
1 bag caramels
chopped peanuts

Melt caramels in the microwave with a little cream, stir. Wash & dry grapes thoroughly. Place toothpicks in each grape. Dip grapes in caramel sauce, then coat with coat with chopped peanuts. Place on wax paper and then put them into the fridge to set. Taste like little caramel apples


½ Cup unpopped popcorn
2 Cups brown sugar
½ Cups corn syrup
1 Cup margarine
1 teaspoon salt
1 teaspoon vanilla
½ teaspoon soda

Pop the popcorn and set aside. Combine sugar, syrup, margarine, and salt in pan and bring to boil. Boil for 5 minutes. Remove from heat and stir in vanilla. Then stir in soda. Pour over popped corn (may add 1 cup peanuts at this point) and mix well. Spread out on cookie sheet and bake at 225 for 1 hour to dry.


(We enjoyed carrot cake at Grandma Joan’s at many birthday celebrations. She was not one to pass up a cake mix, so when I found this recipe written in her own handwriting among her recipe books, I knew it must be the one she used for these special celebrations.)

Sift together:
2 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg

In separate bowl cream together:
½ cup mayonnaise
1 cup honey
4 eggs
1 tsp vanilla

Stir into creamed mixture:
1 cup well drained crushed pineapple
¼ cup orange or pineapple juice
2 cups finely chopped carrots

Carefully combine dry mixture to wet batter, just enough to wet ingredients. Stir in 1 cup raisins and ½ cup walnuts. Turn into 9-inch tube, or Bundt pan, or log pan. Bake at 325 for 50 – 60 minutes. Frost with cream cheese frosting.

CINNAMON ROLLS PRALINE ICING (Eric uses this when Nicole made some cinnamon rolls for us when we visited on our way back home from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)

½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar

Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake or cinnamon rolls.

Grandma Joan taught me how to make a cheese cake with this very easy recipe. It quickly became a family favorite and was requested for birthday celebrations. Over the years I added more cream cheese because I liked the richer flavor. I increased the sugar to make it sweeter, and added an extra egg to make it lighter.

2 eggs
½ cup sugar
1 teaspoon vanilla
¾ Cup sour cream
2 Tablespoons butter
8 oz cream cheese
graham cracker pie shell
cherry pie filling

Blend in blender: egg, sugar, vanilla, sour cream. Keep the blender running and add melted butter and cut up pieces of the cream cheese, blending gradually. Bake in pie crust at 325 for 35 minutes. Chill all day. We almost always chose to top with chilled cherry pie filling, but any flavor would taste great. Joan taught me to make cheese cake when I first got married. I added more cream cheese, more sugar, and another egg - because more is always better! But we still call it Grandma's Cheesecake.

Before serving or after slicing:
Pour pie filling on top.
Drizzle with ice cream syrup toppings (chocolate, strawberry, caramel, butterscotch)
Sprinkle sugar on sliced fruit and place it on top, (sprinkling sugar on strawberries makes the juice inside of the strawberry come out, making them sweeter and juicy.)
Use a potato peeler to shave a chocolate bar into chocolate curls.

Candy Bar Cheesecake 
1 chocolate graham crust
 24oz cream cheese
 1 Cup sugar
 2 teaspoons vanilla
4 eggs
 1 cup sour cream
Candy bar options: Heath, Peanut Butter cups, Snickers
Chocolate sauce: hot fudge sauce (not heated) or hard-shell sauces (caramel and chocolate).
I don’t think it would fit in a blender, as I usually do, but this looks like an oversized, extra large, cheesecake. Blend or mix cream cheese, sugar, vanilla, eggs and sour cream. Fold in chopped candy bars, reserve some for topping. Pour into pie crust. Bake at 325 for  75 minutes.  Allow to cool. Drizzle with chocolate and sprinkle with candy bars.

Chocolate covered pretzels
Pour sprinkles into separate bowls. Chopped candies, mini chocolate chips,  m&ms, peppermints, Dip pretzel one at a time in melted almond bark. Remove excess chocolate by tapping on side of  bowl.  Immediately sprinkle topping, over bowl of chosen sprinkles.  Set on parchment paper. Decorate additionally with more melted chocolate.


4 oz semisweet chocolate, chopped
2 cups whole blanched almonds
3/4 cup sugar
8 large egg whites (4 in each of two bowls)
1 teaspoon grated orange rind

Lightly grease an 8 inch springform pan. Line base and side of pan with parchment paper or wax paper. Generously grease liner. Melt chocolate in a medium bowl over a pan of nearly simmering water. Stir until smooth. Remove bowl of chocolate from water; let cool. Grind almonds with 2 Tablespoons sugar in a food processor to a fine powder. Add 2 egg whites (half those in one bowl) and 1/4 cup sugar; process 10 seconds or until smooth. Add another 2 egg whites and 1/4 cup sugar; process again. Transfer to a medium bowl. Stir in orange rind. Beat remaining egg whites in a large clean bowl until soft peaks form. Gradually beat in remaining 2 Tablespoons of sugar. Beat at high speed until whites are stiff and shiny, but not dry. Slowly stir cooled chocolate into almond mixture. Gently fold about 1/4 of whites into chocolate mixture until nearly blended. Fold in remaining whites in 3 batches. Chocolate mixture will not mix easily with whites, so continue folding until batter is blended. Spread batter in prepared pan. Bake about 40 minutes or until cake springs back when pressed lightly. Cool in pan on a rack 5 minutes. Invert cake onto rack. Gently release spring and remove sides and base of pan. Carefully peel off liner. Cool cake completely. Turn cake onto another rack, then onto a platter so smooth side of cake faces up. Serve at room temperature.

A variation on Tami Cooley’s chocolate layered dessert that Nicole stumbled across and found so scrumptious that she had to share it with me.
1 cup flour
¼ cup butter
2 Tablespoons powdered sugar
½ cup chopped nuts
1 cup coconut.
Mix ingredients, except coconut, and pat lightly into 8x8 inch pan. Bake 15 – 20 min at 350. Allow to cool. (May take several hours.) Meanwhile toast coconut and reserve for later.

1 cup whipped cream
1 cup powdered sugar
8 oz cream cheese, at room temperature
Whip cream with sugar, beat in cream cheese and spread over cooled crust. Refrigerate.

coconut pudding mix, (4 serving size)
1 ½ cup milk
8 oz Cool Whip
Stir mix with milk until thickened. Spread over creamy layer. Top with Cool Whip. Sprinkle with toasted coconut and refrigerate until ready to serve.


4 oz. cream cheese
2 Cups powdered sugar
1 teaspoon vanilla
1/8 Cup of milk or less
¼ Cup cocoa (if chocolate is desired)

Cream together cheese, sugar, vanilla (and cocoa if wanting chocolate flavor). Add milk one Tablespoon at a time, continually beating until the desired consistency is achieved.


¾ cup sour cream
1/3 cup brown sugar
1 cup vanilla ice cream
¾ cup whipped cream
1 Tablespoon sugar
½ teaspoon vanilla
3 cups fresh berries

Whisk sour cream and brown sugar. Stir in ice cream Refrigerate. In chilled mixing bowl, whip cream with sugar until stiff. Fold into sour cream mixture and berries. Serve immediately or refrigerate.


from the kitchen of Eileen Hook; She taught us how to make crepes at one of the cooking group meetings I organized.

4 eggs
1 1/3 cups milk
1/4 cup melted butter
1 teaspoon salt
1 cup sifted flour
1 Tablespoon sugar (optional)

Beat eggs, milk, melted butter, salt (sugar) and flour until smooth. Heat an 8-inch skillet, brush with butter or spray with cooking spray. Add ¼ cup batter, tilt pan to spread evenly. Cook over moderately low heat until bubbles rise and crepe is brown and edge curls. Turn with a spatula and cook about 30 to 60 seconds more. Actually this second side will not brown like the first die, but rather "freckle." Repeat
procedure with remaining batter, stacking crepes on a plate. Cover with wax paper to keep warm. For a large amount, stack 6 high then place a sheet of wax paper for easy counting of crepes. The first crepe is sort of trail run to test the consistency of the batter, the pan, and the heat.

Deep South Louisiana Peach Cobbler

1/2 cup margarine
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup milk
1 qt canned peaches, drained

Melt margarine and pour into an 9 x 9 baking pan, (original recipe called for butter, but I didn’t have any. I’m sure butter would taste more delicious!) Whisk together dry ingredients: flour, baking powder, salt and sugar in a mixing bowl. Pour in milk and stir. Pour the batter into the center of the melted butter. Arrange peaches, one at a time, over the batter. Sprinkle about two tablespoons of the peach liquid over the peach cobbler.
Bake 60 minutes at 325. (The original recipe read 30 min at 350 – but I desired a more thoroughly baked result.) The batter will rise up and around the peaches. Serve with whipped cream or ice cream.

DULCE DE LECHE (caramelized milk)

1 can evaporated milk
1 teaspoon vanilla
1 cup sugar

Combine milk, vanilla and sugar in saucepan. Cook over medium low heat for about 12 minutes until it reaches a boil. Stir occasionally to prevent burning. It should change to a darker, caramel color. Boil & stir until thick, bubbly, and brown. Remove from heat and allow to cool in pan. It should thicken as it cools to the consistency of peanut butter. This sweet spread is used on bread, toast, or the cookie recipe, Alfajores.

[So. American METHOD: (warning: practiced for years, but now claimed to be dangerous. Hasn’t blown up on me yet.)

Remove label from a can of sweetened condensed milk. Do not open can. Place entire can, unopened, in a small heavy pan. Cover unopened can completely with water. Put lid on saucepan. Bring to boil. Boil for 1 hour. Turn off heat. Remove lid. When water cools, carefully remove can with tongs. Allow can to cool before opening.]


This is an easy favorite taught to me while serving as a Cub Scout Leader when I assisted in Leadership Training at the District level, called Baloo Training (Basic Leader Outdoor Orientation)

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
1/2 cup butter

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
Bake in a 350 degree F  oven for 35 or 40 minutes or until golden brown. 

Other dump cake recipe ideas:

Dump pie filling, sprinkle with cake mix, pour a diet soda over it, bake for 30 minutes. 

2 INGREDIENTS CAKE, (cake mix and diet soda):
Preparation: Stir, pour into greased cake pans (2 round, or an 8 x 13), 
Bake: 325 degrees for 18 min.
Combinations: vanilla cake mix and orange soda; strawberry cake mix and cream soda; spice cake mix and ginger ale; chocolate cake mix and root beer; lemon cake mix and lemon lime soda. Comments: doesn't rise as much.


(I came across this recipe when I served a mission at Adam-ondi-Ahman)
1 ¼ cup flour

¼ teaspoon salt
½ cup butter (or margarine, or shortening)
¼ cup ice water
Stir together flour and salt. Cut in the butter until mixture resembles coarse meal. Slowly stir in ice water until it can be kneaded and rolled out. May not need all the water. Divide the dough in half, refrigerate the remaining half while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated dough, setting aside the remnants from cutting dough. (The only reason you lay the remnants aside is to avoid add as much flour to the dough by repeatedly rolling out and re-rolling out the same piece of dough.) Gather the remnants, knead and roll out again, cutting more rounds.  Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the center of each round. Pick up each round of dough, quickly moisten the dough and place over the meat filled round. Lightly press to seal, press edges lightly with a fork all the way around to close. Bake at 350 degrees for 10 - 15 min


1 ½ Cup sugar
3 Tbl. cornstarch
3 Tablespoons flour
1 ½ Cups water
3 eggs
2 Tablespoons butter
½ tsp. lemon peel
½ Cups lemon juice

Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empandadas and bake for 10-15 minutes until dough is golden brown.

EMPANADA FILLING (Vanilla cream)

1 ¼ Cup milk
2 Tablespoons cornstarch
OR 4 Tablespoon flour
¼ Cup sugar
2 egg yolks
½ teaspoons vanilla

Combine sugar and cornstarch. Stir in milk and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empanadas and bake for 15 – 17 minutes until dough is golden brown.

Butterscotch: Substitute 6 Tbl brown sugar for sugar. Add 1 Tbl butter to cooked filling.
Chocolate: Add 2 squares melted unseeted chocolate to hot milk, beat well before adding eggs. Increase sugar to ½ Cup
Coconut: Add ½ Cup coconut to cooked filling
Banana: Substitute ½ tsp lemon juice for vanilla. Add 1 banana diced to cooled, cooked filling.

FLAN (Custard, one of my mother's favorites)

4 eggs
2 cups milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

1 cup sugar
1/4 cup water

In heavy medium saucepan combine eggs, milk, sugar and salt. Cook and stir over medium heat for about 15 minutes, until it coats a metal spoon. Stir in teaspoon of vanilla. Prepare syrup by heating ingredients in heavy saucepan. Bring to boil just until it caramelizes. Immediately pour syrup into each individual custard cup mold or 9 x 13 glass casserole, tilting to distribute syrup evenly over bottom. Pour the flan mixture over it. Place a pan of water in the bottom rack of oven to keep the oven humid (keeps custard from falling). This is a very delicate dessert. Bake custard in 325 degree oven for 30 – 45 minutes, until set. Cake tester or knife inserted in the middle should come out clean. If using individual molds, invert onto individual serving plates. If baked in 9 x 13, allow to cool 15 minutes on counter before placing in refrigerator until ready to slice and serve. Pour additional caramel syrup over before serving. [Shortcut method for syrup: Caramel syrup for ice cream can also be used.] May serve warm or chilled.

(Patrice Ringger shared this with us at one of the cooking group gatherings I organized)

2 Tbsp. cornstarch
1 cup sugar
3 oz. pkg. peach Jell-o
2 or 3 cups sliced peaches

Can use strawberries and strawberry Jell-o or raspberries and rasp. Jell-o Blend together the cornstarch and sugar and add 2 c. water in a saucepan. Bring to a boil. Turn off stove and add the Jell-o. Let chill until syrupy. Add fruit and pour in baked pie shell and let chill. Serve with whipping cream.


1/3 Cup butter
2 teaspoons vanilla
1 lb. powdered sugar
6 Tbl cocoa (if chocolate is desired)
a few sprinkles of salt
3 Tbl milk or less

Beat all ingredients, except milk, until smooth. Add milk one Tablespoon at a time until creamy.
Frosts about 18 - 20 cupcakes or one cake.
Chocolate frosting: add 6 Tbl cocoa
Delicious orange frosting: add 2 Tbl frozen orange juice concentrate.

(shared by Robin West when we lived in Kelseyville)

1 cup milk
3 cups sugar
½ cup butter
¼ teaspoon salt
8 oz marshmallows
12 oz chocolate chips
1 teaspoon vanilla
1 cup nuts

Cook milk, sugar, butter, and salt until low-medium heat, stirring constantly until it boils. Boil for 12 minutes approximately to a medium softball stage. Remove from heat and stir in marshmallows, chocolate chips, and vanilla. Beat until creamy. Nuts may be stirred in at this point or after pouring. Pour into a foil lined 9x13 casserole pan. Nuts may be sprinkled on top of half of the fudge, thus making the recipe friendly to non-nut eaters! Let cool all day or refrigerate until it sets up.


9 whole graham crackers
¼ Cup sugar
6 Tablespoons butter

Put crackers in double plastic bags and crush with rolling pin until fine. Stir in sugar and melted butter. Press into pie tin. No baking necessary.

Grandma’s Pralines
from the kitchen of Betty Dutile

½ cup canned milk
¼ cup dark Karo syrup
2 cups sugar
2 cups pecan
1 Tbl butter
1 Tbl vanilla

Mix milk, syrup, and sugar in heavy saucepan. Bring to a boil. Boil 1 minute, use a timer. Add 2 cups pecan  halves. Boil 3 more minutes and remove from heat. Add 1 Tablespoon real butter and 1 Tbl vanilla, real, not imitation. Cool slightly.  Do not stir. Beat until mixture loses it’s gloss and begins to thicken. Pour by spoonfuls onto waxed paper.

Extremely super good cake that Tina Drye served us when we stayed at their house. And as my friend Cyndi would say, “there is no honey in honey bun cake!”

Cake batter:
4 eggs
½ cup sugar
yellow cake mix
¼ cup vegetable oil
1 cup sour cream

1 cup brown sugar
1 ½ tsp cinnamon
½ cup chopped pecans

1 cup powdered sugar
6 Tbl butter
4 Tbl milk

Beat cake batter ingredients together. Spread in 9 x 13 inch greased cake pan. In bowl, mix the topping ingredients. Sprinkle over cake batter and then swirl throughout. Bake at 325 for 1 hour. Bring icing ingredients to a boil and pour over hot cake.

Nancy Frost’s recipe that she shared with me when we lived in Kelseyville

2 quarts half and half
(8 Cups/ 64 oz)
2 cans sweetened condensed milk
3 Tablespoons vanilla
6 eggs
Mix and pour into ice cream maker. OPTIONS: Crushed cookies, crushed candy bars, fruit, chocolate chips…

ICING  FOR CINNAMON ROLLS: PRALINE ICING (Eric uses this when Nicole made some cinnamon rolls for us when we visited on our way back home from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)

½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar

Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake or cinnamon rolls.


Yellow/ white cake mix
3 oz pkg jello
1 ½ cup boiling water
8 oz cream cheese
2 cups Cool Whip
21 oz pie filling

Prepare cake mix according to package (yellow or white would work best with different jello flavors). Bake in 13 x 9 inch baking pan. Dissolve gelatin in boiling water. Cool cake on wire rack. Poke holes in cake. Gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes. Beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with pie filling that compliments jello (cherry with red jello, etc…) Refrigerate for at least 2 hours.


Lemon Blueberry Layer Cake
Betty made this for Nicole on her birthday in 2015

    1 cup (230g) unsalted butter, softened to room temperature
    1 and 1/4 cups (250g) granulated sugar
    1/2 cup (100g) packed light brown sugar
    4 large eggs, at room temperature1
    1 Tablespoon vanilla extract
    3 cups (360g) sifted all-purpose flour, careful not to overmeasure 2
    1 Tablespoon baking powder
    1/2 teaspoon salt
    1 cup (240ml) buttermilk
    zest + juice of 3 medium lemons (1/2 Cup lemon juice)
    1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
    1 Tablespoon all-purpose flour

    Preheat the oven to 350F. Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
    Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
    In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
    Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
    Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
    Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.   
Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Additional Notes: This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
 Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
 Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 360g. For a lighter crumb, you can use 3 + 1/4 cups sifted cake flour instead.
 Please use buttermilk in this recipe.  Buttermilk alternative: 1 Tablespoon of fresh lemon juice in a cup, fill with milk until you reach 1 full cup. Stir it around, let sit for 5 minutes.
1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.


Lemon-Blueberry Yogurt Loaf

Betty made this for Nicole the summer before Annabelle was born and she said it was the best dessert she had ever tasted.

1 9x5 loaf
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. (Alternately, could use the recipe for Lemon Curd.)


(I used to make them a lot when we lived in Palermo in the trailer court.)

1 1/2 cups sugar
3 T cornstarch
3 T flour
1 1/2 cup water
3 eggs
2 T butter
1/2 tsp lemon zest
1/3 cup lemon juice

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Combine sugar cornstarch, flour in saucepan. Stir in water and cook over medium high heat until clear and thick. Separate eggs. Add a little of hot mixture to the yolks, stir, add a little more, stir ( to temper the eggs so they won't curdle - the eggs get upset if you just dump them into the hot mixture). Then add egg yolks to the rest of the hot mixture. Boil 2 minutes to cook the eggs. Remove from heat and stir in the rest of the ingredients. For meringue topping: Beat egg whites and cream of tartar in with whisk attachment until soft peaks form. Gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread over lemon filling, making sure to cover all the filling and seal to the edge of pie. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.


1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder

Preheat oven to 325. Sift together flour and baking powder, set aside. Cream butter and cream cheese in an electric mixer. In the mean time, work the lemon zest into the granulated sugar. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming. Add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don't over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.

Easy Blueberry Sauce

1 bag frozen wild blueberries (try Trader Joe's)
1 tablespoon granulated sugar
1 teaspoon cornstarch dissolved in 2 tablespoons of water

Make the blueberry sauce just before you intend to serve the pound cake. It can be made in a flash. Throw a bag of frozen blueberries, (I prefer the frozen wild blueberries found a Trader Joe's) into a sauce pan with granulated sugar. Let the mixture simmer for about 10 minutes. The blueberries will have released some liquid, and the sugar will be dissolved. While still at a simmer, mix in the cornstarch mixture. Still constantly until you see mixture thicken a bit, and remove from flame. Dress the moist pound cake with warm blueberries.

From the kitchen of Kay Taylor
While serving a mission at Adam-ondi-Ahman, the director’s wife shared this recipe. A moist, light cake, delicious fruit flavor, Sister Jensen served it one evening at the 4-plex.

1 pkg yellow cake mix
4 eggs
1 cup oil
2 cans mandarins,(drain one can)

Mix ingredients with mixer Pour in a greased and floured sheet cake pan. Bake at 350 degrees for 20-25 minutes. Cool.
FROSTING - Mix ingredients below and spread on cooled cake:
16 oz Cool Whip
3 oz instant vanilla pudding mix
20 oz crushed pineapple with juice

When I was teaching Spanish, we would often taste foods from Spanish speaking countries. Sometimes we would even make them in class. This was just a fun recipe when we studied that one of the countries serve chocolate cake warm, without frosting. 

1 Coffee Mug (microwave safe)
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (a Bit less time if your microwave is stronger). The cake will rise over The top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Microwave separately. Cooking time will vary, so watch for it to rise. Approximately 50 seconds to 1 minute. Do not overcook or the cake will dry out fast.

Batter for 2 mug cakes .
Divide batter between two mugs.
2 Tbl melted butter
1   egg
2 Tbl milk
1 tsp vanilla  
1/4 cup sugar
6 Tbl self-rising flour
 (2 tsp baking powder +1 cup flour = self rising flour)
Pinch of salt
Whisk egg & melted butter. Stir in milk, vanilla, and sugar. Mix in flour and salt until smooth.

Batter for 2 mug cakes .
Divide batter between two mugs.
1 ripe banana
1/4 cup peanut butter
1  egg
2 tsp sugar
3 Tbl cocoa powder
Mash banana. Mix in peanut butter and egg thoroughly. Stir in sugar and cocoa until smooth.  

Makes 1 cake
4 Tbl flour
4 1/2 Tbl sugar
1/8 tsp baking powder
1 1/2 Tbl unsweetened cocoa powder
pinch of salt
pinch of cinnamon
3 Tbl oil
3 Tbl buttermilk (or sour cream or yogurt )
1 egg
1 tsp Vanilla extract
1/2 tsp red food coloring
 Mix wet ingredients together until smooth.  Stir together dry ingredients in a separate bowl and then carefully add to batter, just until combined.  Cream cheese frosting recommended.

1 small mug cake

3 Tbl flour
1 Tbl brown sugar
1/2 tsp cinnamon
1/8 tsp baking powder
1 Tbl applesauce
1/2 Tbl vegetable oil
1/2 Tbl milk
1/8 tsp vanilla extract

1 Tbl butter
2 Tbl flour
1 Tbl brown sugar

Mix together dry ingredients very well.  Stir together in separate bowl applesauce, oil, milk and vanilla. carefully add to batter, just until wet. Prepare topping by combining ingredients listed with a fork. Sprinkle over top of batter.   Ice cream and salted caramel sauce recommended.

Batter for 4 mug cakes .
Divide batter between 4 mugs.
½ cup sugar
½ cup butter, softened at room temperature
2 eggs, lightly beaten
1 tsp vanilla  
1 cup flour
½ tsp baking powder
¼ tsp baking soda
pinch salt
red, orange, yellow, green, blue, food coloring
 In a large bowl cream the sugar and butter together by hand until light and fluffy, about 3 minutes.  
Crack in an eggs, one at a time, mixing each well. Pour in vanilla. Beat for one minute until well combined. Mix dry ingredients carefully add to batter, just until combined.  Divide the mixture as evenly as you can between 5 bowls. Add a couple of drops of food coloring to each bowl; stir very gently.  Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect.

Cream cheese frosting recommended.


¾ Cup sugar
¼ cup brown sugar
¾ Cup butter
1 teaspoon vanilla
1 egg
½ teaspoon soda
½ teaspoon cinnamon
½ teaspoon salt
1 Cup flour
1 ½ Cup oats
½ Cup raisins
½ Cup nuts
½ Cup powdered sugar

Cream sugars, butter, vanilla, and eggs. Add soda, cinnamon, salt and beat well. Stir in flour, oats, raisins and nuts. Bake at 350 degrees for 7-10 minutes. Cool 1 minute before removing from pan. Stir powdered sugar, slowly adding drops of milk until it makes a liquid drizzly glaze. Dip fork and drizzle quickly across cookies.

from the kitchen of Betty Dutile

1 Cup peanuts, raw
1 Cup sugar
½ Cup White Karon syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda

Stir peanuts, sugar, syrup, and salt in 8 cup pyrex and cook on high 4 minutes in the microwave. Stir. Cook on high for an additional 4 minutes. Add butter and vanilla. Cook 1 minute in microwave and add soda. Stir and quickly our on flexible cookie sheet. Break up after it cools.

A simple recipe that creates a tasty candy, which I tasted at Christmastime at the Dutile’s.
12 oz. bag white chocolate chips
1 cup peppermint candies, crushed

Line a 15 x 10 inch baking pan with foil. Coat with nonstick cooking spray. To crush candies, put candies in quart-sized zip baggie. Place baggie within a gallon zip baggie and crust with meat mallet or saucepan. Melt chocolate chips in glass bowl for 1 minute. Stir. Repeat. Stir until smooth. Fold crushed candies onto melted chocolate and pour onto foil-lined pan, spreading to edges. Refrigerate until firm, about 1 hour. Lift out foil and break candy apart into bite sized pieces. Store in zip baggie.

(1 crust, or 18 muffin tin tarts)

1 ¼ cup flour
¼ teaspoon salt
½ cup margarine
¼ cup ice water

Mix, roll out, bake according to pie recipe, or 10 minutes at 375 if you plan to bake, cool, and fill with a pudding filling. It makes a difference if the margarine is very cold. You may try cutting it in little pieces and freezing them, for use when you make pie crust.


6 T butter
2/3 cup brown sugar
9 pineapple rings from 14 oz can
maraschino cherries
1 yellow cake mix
3 eggs
¼ cup oil
1 ½ cup water

Melt butter with brown sugar. Pour into bottom of 9 x 13 inch casserole. Drain pineapple and arrange rings over the sugar mixture with a cherry in each center. Prepare cake batter as directed on box with remaining ingredients. Cover with cake batter. Bake at 350 degrees for 40 – 50 minutes, until tester comes out clean. Cook 5 minutes. Cover with baking sheet or prepared serving dish; turn cake upside-down. Leave casserole over cake a few minutes so the sugar can drizzle over cake. Serve with whipped cream.

from the kitchen of Karen Spangler
Dropping by at the missionary home of the Spanglers usually brought an offer of dessert while serving a mission in Historic Kirtland Village. This is one of the many summer evening treats they shared with us.

1 gallon vanilla ice cream
1 (12 oz) can pink lemonade frozen concentrate
Graham Cracker Crust

Mix slightly softened ice cream and lemonade concentrate.  Spoon into graham cracker crust. Freeze until firm, about 4 hours. Remove from freezer 5 minutes before serving.
Tastes great in a bowl without the crust if you don’t have a crust available.
May garnish with whipped topping if desired, but it tastes great on its own.
Try regular lemonade flavor, but the pink is my favorite.
Mix in 4 oz. whipped topping before freezing.
Use strawberry ice cream and add sliced strawberries before freezing.


Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream.

PUMPKIN PIE (Libby's Famous Pumpkin Pie)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


1 cup rice krispies cereal
3 T margarine
10 oz. marshmallows

Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal and stir until well -coated. Press into buttered 13 x 9 inch casserole. Smooth the top by covering with buttered wax paper and pressing with an additional casserole pan. Cool before cutting into squares.

1 cup reduced fat creamy peanut butter
3 tablespoons butter or margarine, softened
1 cup powdered sugar
3 tablespoons fat free milk
3 cups rice Crispies® or Cocoa Krispies®
1/4 cup semi-sweet chocolate morsels, melted
In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm. Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

(for "gluing" together gingerbread houses)

2 egg whites
1 tsp lemon juice
3 1/3 cups powdered sugar

Beat egg whites and lemon juice until foamy in a medium sized bowl. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife. Keep frosting covered with a damp paper towel to keep from drying and hardening.


1 Cup Judges 5:25
1 Cup Jeremiah 6:20
1 Tablespoon 1 Samuel 14:25
3 Jeremiah 12:11
1 Cup 1 Samuel 30:12 (second food)
1 Cup Nahum 3:12
¼ Cup Numbers 12:8
2 Cups 1 Kings 4:22
½ teaspoon II Chronicles
Pinch of Leviticus 2:13
1 teaspoon Amos 4:5
3 Tablespoons Judges 4:19 (last sentence)

Cream first 3 scriptures. Beat in the next scripture one at a time and beat again. Sift together remaining ingredients except the last one. Carefully combine wet & dry mixtures. Slowly stir in last ingredient. Bake at 325 for 1 ½ hours or until toothpick comes out clean.


(Southern Living, 2011) Nicole made this delicious apple pie for Eric’s birthday when we went to visit them in Arizona. Randy said it was the best apple pie he had ever eaten and Nicole said it was Danielle’s favorite!

3 Granny Smith apples
3 Braeburn apples
1 teaspoon ground cinnamon
3/4 Cup sugar
1/2 Cup butter
1 Cup brown sugar
pie crust (your choice of recipe)
1 egg white
2 Tablespoons sugar

Preheat oven to 350 degrees. Peel and slice apples. Toss apples with cinnamon and sugar. Melt butter in cast iron skillet over medium heat, add brown sugar, stirring constantly as it cooks 1 -2 minutes or until sugar is dissolved. Remove from heat and place bottom pie crust in skillet over brown sugar mixture. Spoon apples over pie crust and place top pie crust over apples. Whisk egg white until foamy. Brush pie crust with egg white. Sprinkle with 2 Tablespoons sugar. Cut 4 to 5 slits for steam. Bake at 350 degrees for 50 minutes. Shield with aluminum foil, (to prevent excessive browning), continue baking another 10 minutes or more, until golden brown and bubbly. Cool on wire rack for 30 minutes before serving, a la mode.


1 cup flour
1/4 cup brown sugar
1/4 cup slivered and chopped nuts
1/2 cup melted butter
2 egg whites
1/2 cup granulated sugar
10 fluid ounces whipping cream
2 tablespoons fresh lemon juice
2 cups sliced fresh strawberries, crushed/smashed

Combine flour, brown sugar, nuts and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool. Once cooled, evenly press 2/3 of the mixture in the 8×8″ pan to create crust. Beat egg whites and granulated sugar until stiff. Beat whipping cream until soft peaks form. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. 
Garnish with additional strawberries.

( shared by Tami Cooley serving in my Relief Society Presidency after one of our meetings)

½ Cup chopped nuts
1 cup flour
2 Tablespoons powdered sugar
½ cup butter
1 Cup powdered sugar
8oz cream cheese
1 cup whipping cream, (whipped)
2 boxes (4 serving size) chocolate pudding mix
3 cups milk
cool whip
½ cup sliced almonds
plain chocolate bar

Combine finely chopped nuts, flour, 2 Tablespoons of powdered sugar, and butter and press into 9x13 inch casserole. (Cover with wax paper and press with soup can to press.) Bake at 350 for 10-15 minutes. Cool completely. Whip whipping cream, set aside. Beat sugar into cream cheese until soft, slowing incorporating the whipped cream. Spread on cooled crust. Place in refrigerator. Prepare pudding using 3 cups milk. Spread over cream filling. Cover with cool whip. Sprinkle with almonds. Use a potato peeler to shave slices of chocolate on top.

TRES LECHES, PASTEL DE (milk-soaked cake)

1 1/2 cups All-purpose flour
1 teaspoon Baking powder
1/2 cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1 1/2 teaspoon Vanilla extract (divided)
1 cup Milk
1/2 of a 14-ounce can Sweetened condensed milk
1/2 of a 12-ounce can Evaporated milk
1 1/2 cups Heavy (whipping) cream

Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside.
Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping:
When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

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