Whipped Shortbread

  • 1 lb. butter
  • 3 cups flour
  • 1 cup icing sugar
  • 1 tsp vanilla
  • ½ cup corn starch
  • Glacé cherries (optional)

Beat all ingredients like whipped cream.

Drop from spoon onto greased cookie sheet.  Decorate with pieces of cherry or cake decs, if desired.

Bake at 325º for about 15 minutes – do not brown.

Makes 8 – 9 dozen.

French Apple Cake

Cake

  • 3 large apples peeled, cored and chopped
  • 1 cup self-rising flour *
    (or 1 cup flour, 1 tsp salt, 1 Tbsp baking powder, mixed well)
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 6 tablespoons milk
  • 4 tablespoons unsalted butter, melted
  • 4 medium eggs, beaten (set aside 2 Tbsp for topping)
  • 1 teaspoon nutmeg

Topping

  • 2 Tbsp beaten egg
  • 3 tablespoons butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Preheat the oven to 325. Butter a deep 9″ round baking pan (which will double as the serving container).

Put chopped apples into pan, spreading evenly. Beat remaining cake ingredients into a smooth batter (I use a food processor). Pour over apples in pan. Level the top, then bake for 40 – 45 minutes until lightly golden.

Combine topping ingredients, mixing well.

Remove cake from oven and spoon topping over cake. Return cake to oven for additional 20 – 25 minutes, until golden brown.

Cool cake on rack, and serve from pan.

Ranch Pudding

My maternal grandma’s sweet saucy dessert from frugal bygone days.

Bring the following ingredients to boil in a saucepan  Boil 5 minutes, remove from heat and set aside.

  • 1 cup brown sugar
  • 2-1/2 water
  • 1 Tbsp butter or margarine
  • 1/4 cups Bisquik (or 1-1/4 cups flour, 2 Tbsp margarine, 2 tsp powder, 1/8 tsp salt)

While sauce boils, combine:

  • 2/3 cup brown sugar
  • 2/3 cup raisins
  • 1/2 cup milk
  • 1 tsp vanilla

Pour sauce into 8″ square pan. Spoon in batter.

Bake at 375° for 45 minutes, until beautifully browned on top.

Serve warm.

Apple or Peach Crisp

  • 1/2 cup quick rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • Dash of salt
  • 1/4 cup butter
  • 2 lbs apples or 2.5 lbs peaches

Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.

Peel, pit or core, and slice fruit; place in 10 X 6 X 2″ buttered baking pan.

Sprinkle crumb mixture over all.

Bake 40 – 45 minutes @ 325.

Butter Tarts

Combine

  • 2 cups brown sugar
  • 1/2 cup melted butter

Beat together

  • 2 eggs
  • 1 tsp vanilla

and add to sugar/butter mixture.

Stir well and spoon/pour into very lightly baked tart shells (20 purchased tart shells, or perhaps a dozen if homemade).

If desired, add 5 or 6 raisins to each tart, poking down so filling covers raisins. (If raisins are hard, steep in a little boiling water; drain before use)

Bake at 350 degrees for approximately 15 minutes … depending upon how runny you like the tarts.

Pavlova

Meringue base:

  • 4 egg whites
  • 1 teaspoon white vinegar
  • 1 tsp cornstarch
  • Pinch salt
  • 1 cup granulated sugar
  • 1 tsp. white vinegar
  • 1 tsp. vanilla

Topping:

  • Fruit such as fresh peaches, pineapple, bananas, strawberries, etc.
  • 1 cup (240 ml) whipping cream
  • 1 1/2 tablespoons granulated white sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 400 degrees.

Beat egg whites with pinch salt 5-6 minutes. Add sugar very slowly (only a spoonful at  time), then vinegar and vanilla. Beat until stiff peaks form.

Use an oven-proof large plate, or turn a 9 x 13 pan upside down. Wet the surface, then spoon meringue on top, smoothing center and raising the edges a bit. It will enlarge in the oven.

Put in oven and turn temperature down to 250 degrees. Bake undisturbed for 1 1/2 hours, checking near end of time that it doesn’t brown too much.