Raspberry Dessert Squares Recipe

October 3, 2012 Leave a Comment

I have made the Raspberry Dessert Squares 10 times or more when I was living in Albany, New York (1988). The only thing I would change now would be the chocolate wafer cookies.  Because in 2011, if you buy the wafer cookies they would cost $5.00, and you only get 15 or 20 cookies in a pack.  So I would buy the Little Teddy Bears cookies for $3.75, and you get a WHOLE box.

Raspberry Dessert Squares Recipe

 

Raspberry Dessert Squares

Crust:   8 ½ oz. pkg. chocolate cookie wafers, crushed, reserving 2 tsp. for garnish

½ cup margarine

Filling:   2 (10 oz.) pkg. frozen raspberries, drained, reserving liquid

2 Tbsp. cornstarch

2 cups powdered sugar

2 Tbsp. unsweetened cocoa

¾ cup margarine, softened

Topping:   1 ½ cups whipping cream, whipped, sweetened

Reserved 2 tsp. crushed chocolate cookie wafers

Butter 13×9 inch pan.  In a small bowl, combine wafers and melted margarine.  Press onto bottom of prepared pan.

In small saucepan, combine reserved raspberry liquid and cornstarch.  Bring to a boil over medium heat, stirring constantly until thickened; cool.  Once cooled, fold in raspberries.

In small bowl, beat powdered sugar, cocoa and ¾ cup margarine until light and fluffy.  Carefully spread mixture on crumb crust.  Refrigerate until firm.  Spoon raspberry mixture over butter layer.  Spread with sweetened whipped cream and sprinkle with reserved crushed cookies.  Store in the refrigerator.

16 servings

(Recipe for the Raspberry Dessert Squares was in Pillsbury Classic Cookbook; Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988, page 52)

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Chocolate Orange Cheesecake Recipe

September 21, 2012 Leave a Comment

Chocolate Orange Cheesecake

Everyone loves cheesecake!  Why don’t you try to make this Chocolate Orange Cheesecake…it’s to dye for! The cheesecake has a hint of orange flavor, and then it has chocolate orange hearts on the top that is baked into the cheesecake.

Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake

¾ cup graham cracker crumbs

4 (8 oz.) pkg. cream cheese, softened

1 1/3 cups sugar

4 eggs

2 Tbsp. orange flavored liqueur or orange juice

1 tsp. grated orange peel

3 oz. (3 squares) semi-sweet chocolate, melted

Preheat oven to 325 F.  Lightly grease bottom and sides of 9 inch springform pan.  Sprinkle graham crackers crumbs over bottom and sides of pan.  In large bowl, beat cream cheese until light and fluffy.  Gradually add sugar; beat well.  Add eggs, one at a time, beating well after each addition.  Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

In small bowl, reserve 1 ½ cups of batter.  Pour remaining batter into crumb-lined pan.  Slowly blend melted chocolate into reserved batter.  Drop spoonful’s of chocolate batter onto batter in pan.  Using a table knife, swirl chocolate batter through light batter to marble.

Bake at 325 F. for hour or until set.  To minimize cracking, place shallow pan half full of water on lower oven rack during baking.  Cool in pan.  Refrigerate several or overnight.  Before serving, carefully remove side of pan.      Makes 16 servings

Tip:  To form heart design in top of cheesecake, spoon chocolate batter by teaspoonful’s onto batter in pan, forming 9 drops around outside and 5 drops in center; continue to spoon batter onto drops using all of chocolate batter.  Starting in center of 1 outer drop, run knife through centers of outer drops’ run knife through center on inner drops, forming 2 separate rings of connected hearts.

 

(Recipe for the Chocolate Orange Cheesecake was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 56)

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Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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Dark Chocolate Cake Recipe

August 29, 2012 1 Comment

Dark Chocolate Cake

My husband’s mother, Marie Shea, made everything that she baked from SCRATCH.  Believe me there was a lot of cookies and cakes that she made.  Here is her Dark Chocolate Cake that was very good.

Dark Chocolate Cake Recipe

Dark Chocolate Cake

2 ¼ cups sugar

2/3 cup Crisco

2 Tbsp. margarine

3 eggs

2 tsp. vanilla

 2 ½ cups flour

¾ cups cocoa powder

½ tsp. salt

2 tsp. baking powder

2 cups water

2 tsp. baking soda

You cream together the sugar, Crisco and margarine in a large bowl, and then add the eggs and vanilla and until blended.   Sift together the flour, cocoa, salt, and baking powder.  Then put the water in a sauce pan, bring it to a boil, remove it from the heat, and add the baking soda.   Alternately add the flour mixture and the water to the CREAMED MIXTURE while mixing.   Once completed and mixed well, pour the batter into a greased and floured 13×9 pan and bake at 300 F for 45 minutes or until a toothpick stuck in the center comes out clean.

Icing  

2 ½ Tbsp. margarine

 ¼ cup cocoa

2 Tbsp. milk

2 cups powdered sugar

4 Tbsp. milk, divided

1 tsp. vanilla

In a small sauce pan, melt the margarine and then add the cocoa and 2 Tbsp. of milk, heating until smooth.  Remove from heat.  In a medium bowl, add the powdered sugar, vanilla, and the rest of the milk and mix until smooth.  Add the heated mixture gradually while mixing and blend the icing until creamy.  Wait until both the cake and the icing have cooled before icing the cake.

(Recipe for the Dark Chocolate Cake is by Marie Shea.)

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Sour Cream Apple Squares Recipe

August 27, 2012 Leave a Comment

Sour Cream Apple Suqares

This Sour Cream Apple Squares recipe came out of the 100 Prize Winning Bake-Off Recipes book. This book came out in 1987, but it wasn’t until 1990 that I made it, and believe me I still make it at least 2 times a year and it’s EXCELLENT.  Try it…and you’ll be pleased…and you can count on it!!

Sour Cream Apple Squares Recipe

Sour Cream Apple Squares

2 cups flour

2 cups firmly packed brown sugar

½ cup margarine, softened

1 cup chopped nuts

1 to 2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup dairy sour cream

1 tsp. vanilla

1 egg

2 cups finely chopped, peeled apples

Heat oven to 350F.  In large bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly.  Stir in nuts.  Press 2 ¾ cups of crumb mixture into ungreased 13×9-inch pan.  To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well.  Stir in apples.  Spoon evenly over base.  Bake at 350F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cut into squares.  If desired, serve with whipped cream or ice cream and toppings.  12 servings.

(Recipe for Sour Cream Apple Squares is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, page50, 1987 issue)

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Original German Sweet Chocolate Cake Recipe

August 26, 2012 Leave a Comment

Original German Sweet Chocolate Cake

I love coconut and pecans, so for me having a piece of German Chocolate Cake, would be a “To Dye For” moment.

Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate

½ cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

coconut-pecan frosting

Melt chocolate in boiling water; cool.  Cream butter and sugar.  Beat in egg yolks.  Stir in vanilla and chocolate.  Set aside.

Mix flour, soda and salt.  Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter.  Pour batter into 3 (three) 9 inch layer pans, lined on bottoms with wax paper.  Bake at 35 F. for 30 minutes or until cake springs back when lightly pressed in center.  Cool 15 minutes; remove and cool on rack.  Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla in saucepan.  Cook and stir over medium heat until thickened.  Remove from heat.  Stir in 1 1/3 cups Baker’s Angel Food Coconut and 1 cup pecans.  Cool until thick enough to spread.

Makes 2 ½ cups

(Recipe for the Original German Sweet Chocolate Cake was in the coupons section of the Sunday Newspaper; 1989, General Foods Corporation)

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Andy’s Brownies Recipe

August 22, 2012 Leave a Comment

 

Andy’s Brownies

I was living in Albany, NY in 1989, and I was working full time at bakery called Cowan & Lobels (I started work at 5 A.M.), was a mommy, I sold cookies and cakes for people out of my house.  I guess you can say that I didn’t sleep much.  Well, my next door neighbor was a lady named Andy, and one day she came over my house with a tray of these delicious brownies, and sat me down in my kitchen…and we ate almost the whole tray of brownies with an ice cold glass of milk.  I can remember it like it was yesterday!

Andy’s Brownies Recipe

Andy’s Brownies

4 (1 oz. squares) unsweetened chocolate

2 stick margarine

2 cups sugar

1 cup flour

2 tsp. baking powder

2 tsp. vanilla

4 eggs

Preheat the oven to 350 F.  Grease and flour pan.  Melt the chocolate and margarine.  Then add it to the sugar, flour, baking powder and vanilla; mix together.  Then add the eggs; mix well.  Pour into pan and bake 50 – 60 minutes on 350 F.    makes 15 brownies

When they are done; cool for a while.  Sprinkle with powdered sugar.

(you can add:  icing,  chocolate chips, peanut chips, banana’s)

(Recipe for Andy’s Brownies was from a neighbor in Albany, NY)

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

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Strawberry Shortcut Cake

June 12, 2012 Leave a Comment

 

Strawberry Shortcut Cake

Strawberry Shortcut Cake

My mother-in-law, Marie Shea, made the Strawberry Shortcut Cake Recipe back in 1986.  I can remember having this cake after a Saturday night meal.  It was very different, but it was a “Shea” recipe, so it had to be good, and it was.

Strawberry Shortcut Cake

Strawberry Shortcut Cake

1 to 2 cups mini marshmallows

2 (10 oz.) packs frozen sliced strawberries

1 (3oz.) box strawberry jell-o (DRY)

2¼ cups flour

1 ½ cups sugar

½ cup Crisco

3 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

3 eggs

Grease a 13 x 9 inch pan (bottom ONLY), sprinkle marshmallows evenly in pan.  Mix by hand the strawberries and jell-o, set aside.

Place all ingredients in bowl; beat 3 minutes on low speed.  Pour batter on to of marshmallows.  Spoon strawberries on top of batter.  Bake in 350F. for 45 minutes, or until golden brown.

  • Mix the jell-o powder (DRY) into strawberries.  DON’T make the jell-o with water.

 

(Recipe for the Strawberry Shortcut Cake is from Marie Shea)

 

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