Category: Dessert

Oatmeal Almond Balls

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Oatmeal Almond Balls from the cookie jar of Dawn Sutter…

Ingredients

  • 1/2 C honey
  • 2 egg whites
  • 1.2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 C uncooked quick oats
  • 1/4 C sliced almonds, roasted

Directions

Preheat oven to 350 degrees.  Combine honey, egg whites, cinnamon and salt into large bowl.  Mix well.  Add oats and roasted almonds.  Drop teaspoonfuls of mixture onto nonstick cookie sheet.  Bake 12 minutes until lightly browned.  Remove to wire rack to cool.

To roast almonds, spread in an ungreased baking pan.  Bake at 350 degrees for about 10 minutes or until gold brown, stirring once or twice.

Pineapple Crescant Rolls

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Here is a recipe for Emma’s pineapple cream cheese pastries that Gramzie made quite often…

Ingredients

  • 1 tube Crescent rolls
  • 1 large package of cream cheese
  • 1 large can crushed pineapple
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk, 1 egg white

Directions

Roll crescent rolls on ungreased cookie sheet. Combine cheese, egg yolk, sugar and vanilla. Drain crushed pineapple. Spread cheese mixture on dough to the edges. Spread pineapple on top of mixture. Fold in middle close ends. Paint with egg whites.
Bake 350-375 for 30 minutes. Bake until brown.

Gramzie’s Peacan Tassies

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Ingredients

  • 1/4 lb butter (yes butter)
  • 1 c sifted flour
  • 3 oz pkg cream cheese

Mix together and press into miniature muffin tins

Filling

  • 1 egg (slightly beaten)
  • 1 T. melted butter (yes butter)
  • 1 tsp. vanilla
  • 3/4 cup Brown sugar
  • dash salt
  • 1/2 cup chopped pecans

Directions

Put a few nuts on the bottom of each dough filled muffin cup. Blend other ingredients and put 1 tsp mixture into each cup. Bake 1/2 hour at 350. Yields 24 cookies.

Barbara Bush’s Apple Crisp

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This apple crisp is one of Gramzie’s favorite recipes from Barbara Bush…

Ingredients

  • 4 cups sliced pared tart apples
  • 1/4 cup orange juice
  • 1 cup sugar
  • 3/4 cup flour sifted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • dash of salt
  • 1/3 cup butter

Directions

Mound apples in buttered pie plate and pour orange juice over them.  In separate bowl, combine sugar, flour, spices, and salt; cut in butter until mixture is crumbly.  Sprinkle over apples.

Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp.

Serve warm with cream or ice cream.

 

Almond Torte

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Gramie Sutter shared this recipe for almond torte…

Ingredients

  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • pinch salt
  • 1 tsp almond extract

Directions

Line iron skillet or bottom of a springform tart pan with aluminum foil.  Spray with Pam.  Sprinkle the bottom with sugar and sliced almonds.
Mix the above well and pour into prepared pan.
Bake 350 degrees for 30-40 minutes.  Enjoy!

Gramzie’s Cream Cheese Brownies

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Here’s what you need to make a batch of Gramzie’s Cream Cheese Brownies…

Ingredients

  • 1 pkg (4oz) Baker’s German Sweet Chocolate
  • 5 T. butter
  • 1 pkg (3oz) cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 T flour
  • 1 1/2 teas. vanilla
  • 1.2 teas Baking powder
  • 1/4 teasp salt
  • 1/2 cup unsifted all purpose flour
  • 1/2 cup chopped nuts
  • 1/4 teas. almond extract

Directions

Melt chocolate with 3 T. butter over low heat, stirring constantly.  Cool.  Cream remaining butter with cheese.  Gradually add 1/4 cup sugar;  cream well after each addition.  Blend in 1 egg, 1 T flour, and 1/2 teasp vanilla.  Set aside.

Beat 2 eggs until thick and light in color.  Gradually add 3/4 cup sugar, beating until thickened.  Add baking powder, salt, and 1/2 cup of flour.  Blend in chocolate mixture, nuts, 1 tsp vanilla and the 1/4 teasp of almond extract.  Spread about half in a greased 8 or 9 inch square pan.  Spread cheese mixture over top; spoon on remaining chocolate batter.  Zigzag through batter with spatula to marble.  Bake at 350 for 35 to 40 minutes.  Cool and then cut.  Makes 16 to 20.

Dawn DeBaby’s Tennessee Chocolate Luch

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This dessert was served at the Lovett family reunion June 1990…

Crust

  • 1 cup flour
  • 1 stick margarine
  • 1 cup chopped pecans

Melt margarine and mix with flour and pecans. Press in a 9 x 13 pan. Bake at 350 until light brown. Cool.

Layer 1

  • 1 8 oz pkg, cream cheese
  • 1 cup powdered sugar
  • 1 large tub of cool whip

Mix ingredients and spread on the cool crust.

Layer 2

  • 1 large vanilla instant pudding
  • 1 large chocolate instant pudding
  • 3 cups cool whip

Mix together and spread over cream cheese layer.

Layer 3

  • 1 small cool whip
  • 1 T sugar
  • 1 Hershey bar (grated)
Mix cool whip with sugar and spread over the top of layer 2. Sprinkle Hershey bar over top of all.  Chill and serve.

Italian Anise Cookies

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Ingredients

  • 3 eggsItalian anise cookies
  • 4 t baking powder
  • 2 t anise extract
  • 3/4 cup sugar
  • 4 cups flour
  • 3/4 cup vegetable oil
  • 1/2 cup milk

For the Glaze

  • 2 cups powdered sugar
  • 2 – 3 T milk
  • 1 t anise extract

Directions

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a large bowl, beat together the eggs, sugar, extract, and baking powder. Add the vegetable oil and milk, then the flour, one cup at a time, until well combined.

Pinch off walnut-sized pieces of dough, and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on the baking sheets.
Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.

Remove from the oven, then transfer to a wire rack to cool. Combine the glaze ingredients in a bowl until smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles.

Cookies are best eaten right away. Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed.

Makes approximately 3 dozen cookies.

The Best Cheesecake Ever

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 This cheesecake recipe was given to Gramzie by June Zanetti many years ago. 

Ingredients

  • 1 lb Ricotta cheese
  • 1 lb sour cream
  • 1 lb cream cheese
  • 5 eggs
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 3 to 5  T cornstarch

Directions

Grease and flour a 10 inch spring form pan.  Mix all ingredients together and bake for 1 hour and 15 minutes at 350.  Turn off heat and leave in oven with the door open for 1 hour.  When cool, refrigerate.  You can place blueberry or cherry pie filling over the top.

 

Texas Sheet Cake

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 Gramie Sutter’s recipe for Texas Sheet Cake…

Cake Ingredients

  • 1 cup margarine
  • 1 cup water
  • 1/4 cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla

Cake Directions

Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

Frosting Ingredients

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1/4 cup plus 2 tablespoons milk
  • 1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted)
  • 1/2 teaspoon vanilla

Frosting Directions

Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake. If you wish, sprinkle with chopped pecans.