Offered on this menu: Magic Fruit Cobbler Bavarian Apple Torte Bread Pudding Cherry Cheesecake Italian Cream Cake Dump Cake Earthquake Cake Magic Fruit Cobbler 1/2 cup butter 1 cup flour 2 cups sugar 1 1/2 teaspoons baking powder 1/4 cup dry powdered milk 3/4 cup juice or water 1 teaspoon cinnamon 4 cups fruit (canned or fresh already cooked) Melt butter in 12x8 pan. Mix flour, 1 cup of sugar, baking powder, dry milk, and the juice. stir well. Pour batter into pan with melted butter do not stir. Put the fruit over batter. Mix 1 cup sugar with the cinnamon and sprinkle over the top of the fruit. Bake at 350 degrees for 60 minutes. Back to Menu Bavarian Apple Torte Batter: 1/2 cup butter 1/4 teaspoon vanilla 1/2 cup sugar 1 cup sifted flour Cream butter, sugar and vanilla. Blend in flour. Spread dough in bottom of 9 inch spring form cake pan. Bottom of pan should be greased lightly. Cheese layer: 1 8 ounce package of cream cheese 1/4 cup sugar 1/2 teaspoon vanilla 1 egg Mix softened cheese and sugar, add egg and vanilla. Mix well. Pour on top of dough in pan. Topping: 1/4 cup sugar 4 cups sliced apples 1/2 teaspoon cinnamon 1/4 cup sliced almonds Toss apples, sugar, and cinnamon so apples are coated. Place over cheese mixture in pan. Sprinkle with sliced almonds. Bake at 450 degrees for 10 minutes, reduce heat to 400 and bake 25 minutes longer. Back to Menu Bread Pudding 2/3 cup sugar 1 teaspoon vanilla 3 cups milk 3 eggs 2 teapoons cinnamon 1/2 teaspoon nutmeg 1 cup raisins bread about 8 slices Beat eggs and sugar, add milk, break up enough bread so that it is still runny. Add raisins, cinnamon, nutmeg, and vanilla. Stir well. Bake at 350 degrees for 35 to 40 minutes with a pan of water under pudding. Will puff up, stick a knife in center to test for doneness, if it is no longer runny it is done. Sauce: 2/3 cup brown sugar 1/3 cup white suger 2 tablespoons butter 1 tablespoon constarch 1 cup water couple of shakes of nutmeg 1 teasppon vanilla Mix all ingredients except vanilla, bring to a boil stirring constantly until thickened. cool and add vanilla. Back to Menu Cherry Cheesecake Crust: 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1/3 cup melted butter Filling: 3 8 ounce packages cream cheese, room temperature 1 cup sugar 4 eggs 1 tablespoon cornstarch 1 tablespoon vanilla Glaze: 2 cups canned cherries drain and reserve juice 1/2 cup sugar 2 tablespoons cornstarch 1 1/3 cups cherry juice and water combined Mix together cracker crumbs, sugar, and spices. Stir in the melted butter, stirring well. Press crust into bottom and sides of a 10 inch springform pan. Prebake crust for 5 minutes at 350 degrees. Let cool. Beat all ingredients for filling, using a mixer and beating for 10 minutes. Pour filling into prebaked crust. Bake at 350 degrees for 40 minutes or until filling is set. Chill for at least 4 hours. Prepare glaze by mixing the sugar and cornstarch in saucepan. Stir in cherry juice and water, stir over medium heat until thickened. Stirring constantly. Spread cherries over cheesecake. Pour glaze over cherries, and chill well before serving. Back to Menu Italian Cream Cake 1 stick margarine 1/2 cup vegetable shortening 2 cups sugar 5 egg yokes 2 cups flour 5 egg whites (beat to stiff peaks) 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 1 small can angle flake coconut 1 cup chopped nuts Cream together margarine, shortening; add sugar. Beat until smooth, add egg yokes and beat well. Combine flour and soda, add to creamed mixture, alternately with the buttermilk; stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 13x9x2 pan at 350 degrees for 25 minutes. Frosting: 1 8 ounce pkg. cream cheese, softened, 1/2 stick margarine, softened, one 1 pound box powdered sugar, and 1 teaspoon vanilla. Beat cheese and margarine untuil smooth, add powdered sugar and mix well. Add vanilla and beat until smooth. Back to Menu Dump Cake 1 can cherry pie filling (large) 1 can crushed pineapple ( 8 ounce) 1 box yellow cake mix 2 sticks of oleo 1 cup chopped pecans 1 cup coconut Pour cherry pie filling into a ungreased 9x13x2 pan. Add crushed pineapple (undrained) on top of cherries. Sprinkle dry cake mix on next. Melt oleo and pour over the cake mix. Add nuts and coconut. Bake at 350 degrees for 50 minutes. Back to Menu Earthquake Cake 1 box German chocolate cake mix 1 cup coconut 1 cup chopped nuts 1/2 cup butter (melted) 1- 8 ounce package cream cheese (softened) 2 cups powdered sugar Frosting: 2 cups powdered sugar 2 tablespoons cocoa (powder) 6 tablespoons cola 1/2 cup butter Prepare cake mix, spread nuts and coconut over the bottom of a greased 9x13x2 inch pan. Pour prepared cake mix over nuts and coconut. Combine melted butter, cream cheese, and 2 cups of the powdered sugar. Beat until smooth. Pour over cake batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into center of cake comes out clean. (cake top will look crinkled)Cool. Combine cocoa, cola, and 1/2 cup butter in sauce pan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Add powdered sugar and beat until smooth. Spread over cooled cake. Back to Menu Any questions, request, or spelling errors email the chef Back to Recipe Index Back to Cooking and Canning
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