Category: Deserts

Moist coffee cake like. I have doubled this recipe and baked in a 9 X 13 pan, and cooked slightly longer. I then cut it into squares to serve. I also have put a caramel sprinkle on top which added a little extra something.

Yield

9″ pie plate

Ingredients

• 1 egg beaten
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• pinch salt
• 2 cup chopped apple
• cinnamon – optional
• 1/2 cup walnuts (optional)

Directions

1. Preheat oven to 350 degree
2. Mix all ingredients together and pour into a greased 9 inch pie pan. Bake for 30 minutes

Marnie

Yield

1 cake

Ingredients

• 1 angel food cake. Slice into 2 layers
• 1 ½ jars marshmallow cream
• 1 tbsp hot water
• 1 ½ tsp instant coffee
• 1 tsp vanilla

Directions

1. Mix together marshmallow, hot water, coffee and vanilla. Beat until fluffy. Whip 1 cup whipping cream. Add to marshmallow stuff.
2. Put between layers and on top of cake. Top with shaved chocolate and toasted almonds.

Ingredients

• 1 lb. apples
• 1 lbs. raisins
• 1 lb. currants
• 1 lb. beef suet
• 1 lb. sugar
• 1.2 cup candied peel
• 2 oranges
• 1 lemon
• nutmeg allspice

Directions

1. Grind or chop ingredients to combine for tarts.

Yield

1 cake

Ingredients

• Crust
• 2 ½ cup graham cracker crumbs
• 1 cup finely chopped walnuts
• ½ cup butter
• ½ cup maple syrup
• ½ tsp sea salt
• Filling
• 2 – 250 g. pkg. cream cheese at room temperature
• 1 cup maple syrup
• 4 eggs
• 1 tsp brandy
• Topping
• 2 cups chilled whipping cream
• 2 tbsp brown Sugar
• 1 tsp brandy
• ½ cup toasted walnut pieces

Directions

1. Combine all ingredients for crust in the bowl of food processor. Pulse until mixture is well combined. Pat into bottom and sides of lightly greased 9 inch springform pan.
2. Beat cream cheese and syrup until well combined. Beat in eggs one at a time. Beat in brandy. Pour filling into prepared crust and bake at 350º one hour. Cool completely on a rack, then refrigerate 4-6 hours
3. Whip cream, sugar and brandy until stiff. Spread over cake and sprinkle with walnuts.

Marnie

Yield

1 pudding

Ingredients

• 1 1/3 cup milk
• 3 tbsp butter
• 3 eggs separated
• 1 cup sugar
• 1/8 tsp salt
• ¼ cup sifted flour
• 2 lemons, rind and juice (1/3 cup)

Directions

1. Heat butter in milk till melted.
2. beat egg whites stiff, beat in ¼ of sugar, add salt
3. Beat egg yolk, beat in remaining sugar, stir in flour fruit juice and rind, blend in milk and butter
4. Fold in egg white, pour into custard cups or shallow one quart casserole.
5. Oven poach at 325º for 30 minutes for custard cups, 45 minutes for casserole