Irresistible Dessert-Recipes For All Occasions
Chocolate is always a favorite and we have some of that to offer, but dont get stuck there. Especially in the summer months, you have so many options.
Our homemade ice cream cant be beat its on our outdoor party menu page.
As dessert-recipes go, as we mentioned before, chocolate is hard to beat, and this first one is very rich. Be careful to serve small portions in the beginning. 
1 cup all-purpose flour 3/4 sugar 2 Tblsp cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 Tblsp salad oil 1 tsp vanilla 1 cup chopped pecans or walnuts 1 cup brown sugar 1/4 cup cocoa 1-3/4 cups hottest tap water Vanilla ice cream Heat oven to 350 degrees. In ungreased square pan, 9x8x2 inches, stir together flour, sugar, 2 Tblsp cocoa, the baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. (hot fudge sauce will be under the baked cake) Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice crean and spoon sauce over each serving. Makes 9 servings. 
1 yellow cake mix 1 stick butter or margarine (melted) 1/2 cup coconut 1 large can apple pie filling 1/2 cup sugar 2 tsp. Cinnamon 1 egg 1 cup sour cream Mix cake mix, butter and coconut. Press into a 9x13 jelly roll pan and bake at 350 degrees for 10 minutes. Spread the apple pie filling over the warm cake. Come the sugar and cinnamon and sprinkle on top. Combine the egg and sour cream and drizzle over top. Bake at 350 degrees for 15-20 minutes. (Do not overbake.)
3 cups cooked sweet potatoes (either canned or from baked, fresh sweet potatoes) 1 cup sugar 3 eggs 1 stick butter or margarine (softened 1/2 tsp nutmeg 2 tsp cinnamon prepared pie crust or your favorite pie crust recipe Place sweet potatoes, sugar, eggs and margarine in large saucepan. Place on medium heat and heat until butter is completely melted, stirring occasionally. Add nutmeg and cinnamon and blend thoroughly. Pour into unbaked pie crust and bake at 350 degrees for 1 hour. Simplicity in dessert-recipes is the key for many. When you have to whip up something quick, this is the one for you. Don't be fooled - it's simple but it's really, really good. 
CAKE INGREDIENTS 2 cups all-purpose flour 2 cups sugar 2 eggs 1/2 cup sour cream 1 tsp soda 1/2 tsp salt 2 sticks butter or margarine 1 cup water 4 Tbsp cocoa. FROSTING INGREDIENTS Cream the first 6 ingredients. In a medium saucepan, bring to a boil the next 3 ingredients and then add to the creamed mixture. Pour onto a jelly roll pan and bake at 350 for 20 minutes, DO NOT OVEBAKE. Combine the frosting ingredients until smooth; pour over warm cake. Optional: chopped nuts can be added to the frosting if desired. One of our best dessert-recipes that has been around for a while and is a huge crowd-pleaser is our cherry tarts. Youll find it on our dinner menu page. The next item usually fits in the dessert-recipes for the holidays, but we have found that it works all the way from October thru the winter months. Put on the coffee and try this one on for size. 
2/3 cup fresh or canned pumpkin 3 eggs 1 cup sugar 3/4 cup flour 1 tsp salt 1 tsp baking soda 1-1/2 tsp cinnamon 1/2 cup chopped nuts 3 Tblsp powdered sugar Filling: Preheat oven to 350. Line a 10x15 jelly roll pan with waxed paper. Lightly grease or spray with non-stick spray. Mix together pumpkin, eggs, sugar, flour, salt, baking soda and cinnamon. Pour batter into pan. Sprinkle wih chopped nuts. Bake for 20 minutes. Remove cake from oven and sprinkle with 3 Tblsp powdered sugar. While still hot, flip cake over onto a damp dish towel. DO NOT let cake cool. Immediately roll cake up in the towel like a jelly roll, leaving waxed paper on. Refrigerate for 1 hour. Cream together vanilla, cream cheese, powdered sugar and margarine. Unroll the cooled cake; remove waxed paper. Spread with cream cheese mixture. Discard towel and roll again like a jelly roll. Wrap in alminum foil and refrigerate again for 1 hour. When ready to serve, remove aluminum foil and cut slices into desired thickness. Sprinkle each slice with powdered sugar if desired. Our Chocolate Chip Kahlua Cake is another one of our dessert-recipes that will please you look for it on the birthday menu page. As dessert-recipes go, this next one is different - the flavor is unusual and may take you by surprise. 
1 small box Jello Pistacho pudding 1 pkg yellow cake mix 1/2 tsp almond extract 4 eggs 1-1/4 cups water 1/4 cup oil 7 drops green food coloring (optional) FROSTING: Preheat oven to 350. Combine cake ingredients in large bowl, blend with electric mixer at medium speed for 4 minutes. Pour into greased and floured bundt cake pan. Bake for 45-50 minutes or until cake springs back when touched lightly. Cool in pan for 15 minutes. Remove from pan, cool on rack. In large bowl, beat the frosting ingredients w/electric mixer at low speed until blended. Increase speed to high and whip until soft peaks form, 4-6 minutes. Spoon large one tablespoon portions over cake slices when serving. If you want a variety, that's what we've tried to give you that in these dessert-recipes. From time to time we update, so check back later. This is a really special one - it takes a little more time than the others - Italian Cream Cake - find it on our Anniversary Menu page. |