Desserts

 

Apple Brown Betty

 

Filling:

2 C. boiling water

4 C. dried apple slices

Topping:

1/2 C. whole wheat flour

1/4 C. oatmeal

1/4 t. cinnamon

1/4 C. brown sugar

1/4 C. butter

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping

ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-

inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes. Serve warm with vanilla ice cream if desired.

Wacky Cake

This cake was supposedly invented during/after WWII when foods such as eggs and milk were scarce. Incidentally, this is also a Vegan recipe.

3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1tsp. salt
2 tsp. vanilla
2 cups water
3/4 cup oil
2 TB. vinegar

1 bag chocolate chips (optional)

Heat oven to 350 degrees. Grease a 9 x 13 inch pan.
Mix dry ingredients in large bowl (except chocolate chips).
Add wet ingredients and quickly mix with hand mixer until everything is incorporated.
Immediately pour cake batter into greased pan.
Optional: Sprinkle chocolate chips on top of cake. (I used half chocolate and half white chocolate chips).
Bake 35-40 minutes or until inserted toothpick comes out clean.

You can also frost the cake with your favorite frosting, or sprinkle with powdered sugar.

Soda Pop Cake

 

 

1 box cake mix

10 oz soda

1/3 c mashed white beans

Combine ingredients and bake according to directions on box.  For flavor combinations:  lemon cake and orange soda, vanilla cake and 

cream soda, or chocolate cake and cherry soda are good.

Chocolate Cake

 

 

2 cups flour

1/2 cup cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup mayonnaise

1 cup water

1 teaspoon vanilla

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan).

Bake at 350°F for about 25 minutes. Cool. Frost or sprinkle with powdered sugar.

Mary Moody's Peach Crisp

 

 

 

6 cups sliced peaches, fresh or canned

1 cup rolled oats, 

3/4 cup flour, 

3/4 brown sugar, 

1/2 cup crisco

  

Heat oven to 375.  Place peaches in an ungreased, 12 by 8 baking dish.  In a large bowl, combine oats,flour,brown sugar and butter until 

crumbly.  Sprinkle mixture evenly over peaches. Bake for 25-35 minutes.  Serve with dream whip.

Dried Fruit Cobbler

4 1/2 c. dried fruit
2 T. cornstarch
4 1/2 c. water
3/4 c. sugar
1/2 t. ground cinnamon
1 1/2 c. sifted flour
2 t. baking powder
3 T. sugar
3/4 t. salt
1/4 c. butter
3/4 c. milk

Cut up dried fruit. Place fruit and water in 3-quart saucepan. Bring to a boil and simmer 15 minutes or until tender. Combine cornstarch (use 1 tablespoon if you like it runnier), 3/4 cup sugar and cinnamon. Stir into hot fruit mixture. Pour into an 11 x 7 x 1 1/2-inch baking dish.

Sift together flour, baking powder, 3 tablespoons sugar and salt. Cut in butter until crumbly. Add milk and stir until moistened. Drop by spoonfuls over the top of the fruit mixture. Bake at 400° for 25 minutes or until golden brown. Serves 4-6.

Old Fashioned Rice Pudding In Crock Pot

2 1/2 c. cooked rice
1 1/2 c. evaporated milk or scalded milk
2/3 c. brown or white sugar
3 tbsp. soft butter
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 c. raisins

Thoroughly combine rice with rest of ingredients. Pour into a lightly greased crock pot. Cover and cook on high for 1 to 2 hours or on low for 4 to 6 hours. Stir during first 30 minutes of cooking. Serves 4 to 6.