Desserts

I got to looking through an old cookbook of my mother’s the other day and I found quite a few dessert recipes that sounded really good so I thought I would share them with you this week. They came from one of those community cookbooks where everyone puts in their favorite recipes so I always feel that you can trust them to be good because who ever submitted the recipe put their name on it. This cookbooks publication date was 1978 and the cooks that entered the recipes were from the Fairfield, Montana area.

Ice Water Cake

1/2 c. butter
2 c. sugar
3 1/2 c. cake flour
3 t. baking powder
1 t. salt
1 1/2 c. ice water
4 egg whites, beaten
Cream together 1/2 cupful butter and 2 cupfuls sugar; sift 3 1/2 cupfuls cake flour, 3 teaspoonfuls baking powder, 1 teaspoonful salt. Add to creamed mixture alternately with 1 1/2 cupfuls ice water. Tint any color wanted. Fold in 4 egg whites beaten and pour into 3 (8 inch) pans. Grease and flour pans only. Bake at 350 degrees for 25-30 minutes.

Mayonnaise Chocolate Cake

1 c. mayonnaise
1 c. sugar
1 c. cold water
2 egg yolks
2 t. soda
3/4 T. cocoa
1/4 t. salt
1 t. vanilla
2 c. flour
Mix together well. Bet egg whites until stiff and add 2 T. sugar. Fold into cake batter. Bake at 350 degrees for 20-25 minutes for 2 pans; for 30-35 minutes in 9x13 inch pan.

Yellow Angel Food Cake

Beat 12 egg yolks. Add:
2/3 c. boiling water
1/4 t. salt
Continue beating until light, about 5 minutes. Add 3/4 cupful sugar. Beat well. Gradually add:
1/2 c. sugar
1 c. flour
2 T. cornstarch
Fold in :
1 1/8 t. baking powder
3/4 c. flour
Add:
1 T. lemon juice
1/2 t. lemon extract
Continue folding for 1 minute. Bake at 315 degrees for 60-65 minutes. Use Angel Food cake pan. (The original recipe says 315 degrees. That seems like a “typo” so you might want to try 325 degrees instead.)

Fruit Cocktail Cake

1 1/2 c. sugar
1/2 t. salt
2 c. flour
1 t. baking powder
1/2 t. soda
Sift together and add:
1 can fruit cocktail
2 eggs, beaten
Pour into cake pan and sprinkle top with:
1/2 c. brown sugar
1/2 c. nuts
Bake for 30 minutes at 350 degrees. Have ready:
1/2 c. butter or margarine
1 c. brown sugar
1/2 c. milk or thin cream
Mix and boil for 2 minutes. Pour over baked cake. Turn oven of and let cake sit in oven for 5 minutes. Serve.

Coconut Macaroons

2 egg whites
2/3 c. sugar
1/2 t. vanilla
1 1/3 c. flaked coconut
Beat egg whites with dash of salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff, fold in coconut. Drop onto greased cookie sheet. Bake at 325 degrees about 20 minutes. Makes about 1 1/2 dozen.

Rhubarb Crunch

1 c. flour
3/4 c. oatmeal
1 c. brown sugar
1/2 c. melted butter
1 t. cinnamon
4 c. rhubarb
1 c. white sugar
1 c. water
1/2 t. vanilla
2 T. cornstarch
Mix flour, oatmeal, sugar, butter, cinnamon as for pie crust.
Put 1/2 mixture in greased pan, 1 cupful flour, 3/4 cupful oatmeal, 1 cupful brown sugar, 1/2 cupful melted butter, 1 t. cinnamon. Add 4 cupfuls rhubarb (cut up) in pan and with 1 cupful white sugar, 1 cupful water, 1/2 t. vanilla and 2 T. cornstarch bring to a boil until thick. Pour over crust in pan. Cover with remaining crumbs. Bake and serve with whipped cream. Bake for 1 hour at 350 degrees.

Fudge Cake

3/4 c. butter
2 1/2 c. sugar
1 1/2 t. vanilla
3 eggs
3 (1 oz.) squares unsweetened chocolate
3 c. sifted cake flour
1 1/2 t. soda
3/4 t. salt
1 1/2 c. ice water
Bake at 350 degrees for 30-35 minutes. Cream 3/4 cupful butter, 2 1/2 cupfuls sugar, 1 1/2 t. vanilla. Add 3 eggs and beat until light and fluffy. Melt and add 3 (1 oz.) squares unsweetened chocolate. Sift together 3 cupfuls softened cake flour, 1 1/2 t. soda, 3/4 t. salt. Add dry ingredients to creamed mixture alternately with 1 1/2 cupfuls ice water. Grease 3 (8-inch) layer pans and line with waxed paper. Pour in batter. Bake. Cool and fill with date cream filling.
Date Cream Filling: Heat in top of double boiler:
1 c. milk
1/2 c. chopped dates
Combine:
1/4 c. sugar
1 T. flour
Add 1 beaten egg. Blend until smooth and add slowly to hot milk. Cook and stir until thick. Cool and stir in 1/2 cupful chopped nuts and 1 t. vanilla. Makes enough filling for 3 (8-inch) layers. Frost with chocolate frosting. Print this post