Dessert Recipes - Zion Mennonite Church

Dessert Recipes

Angel Cake

1 yellow cake mix
1 20-oz. can crushed pineapple
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip
1 3 1/2-oz. package instant vanilla pudding
1 cup milk

Drain pineapple. Make cake as directed, but use pineapple juice in place of water (add water if there isn't enough juice).
Bake as directed in a 9x13" pan.

After cake has cooled, mix pudding with milk. Whip cream cheese; add pudding mixture, beating until smooth. Fold in drained pineapple. Spread over cooled cake. Spread Cool Whip over the top of the pudding mixture. Sprinkle with coconut if desired. Refrigerate.

Amazin Raisin Cake

3 cups Flour
2 cups Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Eggs
2 tsp. Baking Soda
1/2 cup chopped Pecans
11/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1/4 tsp. Cloves
1 cup Raisins
3 cups peeled, chopped Apples

Mix all ingredients except apples, nuts and raisins, for 2 minutes on low speed. Stir in nuts, apples and raisins. Put into either 2 - 9" pans or a 9x13"pan. Bake at 350ºF for 45 minutes or until done. Cool. Frost with Cream Cheese Frosting.

Cream Cheese Frosting
1 8 oz. Cream Cheese, room temperature
1 cube Butter, softened
2 cups Powdered Sugar
Vanilla

Beat until well mixed and fluffy.

Blackberry Cobbler

3 cups Blackberries or other Berries
½ cup Water – put in pan with the berries
1 cup Sugar
½ tsp. cinnamon
3+ Tbls. Cornstarch

Mix together sugar, cinnamon and cornstarch. Stir into berries and cook together until boiling. Boil 2 minutes or until thick. Pour into an 8x8 pan and top with pie crust.

Pie Crust

1 cup Flour
1 Tbls. Sugar
½ tsp. Salt
1/3 cup Butter

Mix with pie blender or hands until butter is in small pieces. Add enough water that it goes together but is not real wet. Roll out to fit 8x8 pan. Put on top of berry mixture. Brush with melted butter and sprinkle with sugar. Bake for about 20 minutes at 425°. Serve warm with Ice Cream.

Brownies
(from Zion Cookbook pg. 168 Dorothy Brenneman)

½ cup Cocoa
2 cup Sugar
4 Eggs
1 cup Flour
1 cup + 2 T. Butter
2 tsp. Vanilla

Mix all together and bake at 325° for 35 minutes in a greased 9 x 13 inch pan.

Butterscotch Bars

(15 x10 x1 pan)
2 cups unsifted flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 cups Butterscotch
1/2 cup Butter
2 cups Br. Sugar
4 Eggs
1 tsp. Vanilla
1 cup chopped Nuts
Toffee Chips

Preheat oven to 350 ºF. In a small bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling water) water, combine butterscotch chips and butter; heat until morsels melt and mixture is smooth. Transfer to a large bowl. Stir in brown sugar. Cool 5 minutes. Beat in eggs and vanilla extract. Blend in flour mixture. Stir in nuts. Spread evenly between to half pans. Sprinkle toffee chips over pans and bake about 30 minutes. DO NOT OVERBAKE.

Frosted Banana Bars

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt

FROSTING:

1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen.

Carrot Cake

2 cups Sugar
4 Eggs
1 ½ cups oil
1 tsp. Soda
½ tsp. Salt
½ tsp. Cinnamon
¼ unsifted Flour
1 cup ground Nuts
8 oz. Pineapple, crushed, drained
2 cups grated Carrots

In mixing bowl, beat eggs, sugar and oil until well mixed. Add flour, soda, salt and cinnamon and mix well. (This will be quite thick) Add carrots, pineapple and nuts and stir. Pour into a greased 9 x 13 pan. Bake at 350° for 35 to 40 minutes. Cool

Icing:

1 (8 oz.) Cream Cheese, Softened
1 stick Butter, softened
1 tsp Vanilla
2 cups Powdered Sugar

In mixing bowl, beat cream cheese, butter and vanilla until light and fluffy. Add powdered sugar and beat until well combined. Put on cooled cake.

Chocolate Cherry Cake
Zion cookbook page 139

1 Pkg. Chocolate Cake Mix
1 tsp. Almond flavoring
2 Eggs, beaten
21 oz. Cherry pie filling

Mix together. Bake in greased 9 x 13 pan at 350º for 25 - 30 minutes.

Icing

1 cup Sugar
1/3 cup Milk
5 Tbsp. Butter
6 ounces Chocolate Chips
Vanilla

Combine sugar, milk, and butter together in a sauce pan. Bring to a boil, stirring constantly for one minute. Stir in chocolate chips and vanilla. Stir to thicken and put on hot cake.

Fresh Apple Cake

4 cups diced Apples
2 cups Sugar
½ cup Wesson Oil
2 eggs
2 tsp. Vanilla
2 cups Flour
½ tsp. Salt
2 tsp. Soda
2 tsp. Cinnamon
1 cup Nuts, Chopped

Mix all ingredients together, adding the diced apples and nuts last. The dough will be very stiff before adding the apples. Bake in a 9 x 13 baking pan for 45 minuets to one hour in a 350° oven. Delicious topped with whipped cream Cool Whip, Cream Cheese Icing or sprinkled with powdered sugar.

Frozen Peppermint Cheesecake

1 1/4 Cups crushed Oreos(12-15?)
1 8 ounce Pkg. cream cheese softened
1 (14 oz.) can sweetened condensed milk
1 C. crushed hard peppermint candy
1/2 c. mini -chocolate chips (optional)
2 C. (1 pint) cool whip
additional crushed candy for the top

• Crush cookies and press into the bottom and halfway up side of 9x13 pan.
• In large mixer, beat cream cheese and sweetened C. milkuntil smooth.
• Stir in crushed candy and chocolate chips. (you may add a few drops of red food coloring until desired color)
• Fold in Cool whip. Pour into prepared pan.
• Cover and freeze 6 hrs or over-night Garnish with curshed peppermint candy before serving.

Fruit Cocktail Cake Zion Cookbook page 145

2 well-beaten eggs
1 1/2 cups sugar
1 medium can fruit cocktail
2 cups flour
2 tsp. soda
1/2 cup brown sugar
1/2 cups chopped nuts

Topping:

3/4 cup sugar
1/2 cup cream or canned milk
1/2 cup butter
1/2 tsp vanilla

Combine eggs and sugar and mix together. Add flour and soda. Stir in fruit cocktail with spoon. Pour into pan. Sprinkle with brown sugar and nuts over top before baking. Bake at 350°. This cake can be mixed by hand.

For topping:
Bring all ingredients to a boil. Heat again and pour over cake when ready to serve.

Gingerbread Cake
From Martha Stewart Magazine

1 Cube Butter, softened
2 ¼ cups Flour
1 cup boiling Water
2 tsp. Baking Soda
2 tsp. Ginger
2 tsp. Cinnamon
½ tsp. Cloves
½ tsp. Nutmeg
½ tsp. Salt
2 tsp. Baking Powder
⅔ cup Brown Sugar
1 cup Molasses
1 tsp. Ginger
2 Eggs

Heat oven to 350°. Spray or grease a 9 x 13 pan.

In a bowl combine boiling water and baking soda and set aside.

In a mixing bowl, cream butter and brown sugar. Beat in molasses, 1 tsp. ginger and and baking soda mixture. Add flour, spices, salt and baking powder. Beat in eggs.

Pour into prepared pan; bake until a toothpick inserted in the middle comes out clean, 30 to 35 minuets.

Serve with whipped cream with lemon curd added or add some lemon juice and sugar to your whipped cream.

Hot Fudge Pudding Cake
Zion Cookbook (page 149), recipe for 9x9 pan

1 cup Flour
2 tsp Baking Powder
¾ cup Sugar
2 Tbl. Cocoa Powder
½ cup Milk
1 Tbl. Oil
¼ cup chopped Nuts
¼ cup Cocoa Powder
1 cup Brown Sugar
1 ¾ cups Hot Water

Sift together flour, baking powder, ¾ cup sugar and 2 tablespoons cocoa powder. Stir in milk and oil. Add Nuts. Spread into 9 x 9 pan. Mix ¼ cup cocoa and brown sugar and sprinkle over batter. Pour hot water over entire top. Bake at 350° for 45 minutes.
NOTE: There are no eggs in this cake.

Lemon Cheese Bars

1 box (18 ¼ Oz.) yellow Cake Mix
1 Egg
⅓ cup Oil

In a large bowl, combine cake mix, egg and oil. Stir until crumbly. Reserve 1 cup and press the remaining mixture into an ungreased 13 x 9 baking pan. Bake at 350° for 15 minutes.

1 package (8 oz.) Cream Cheese, softened
2 cups Lemon Curd

In a mixing bowl, beat cream cheese until it is well creamed. Add Lemon Curd and mix well. Spread over cake. Sprinkle with reserved cake mixture. Bake another 15 minutes. Cool. Yield: 48 bars

Lemon Squares (for one cobbler pan)
(from Portland Mennonite Cookbook, page 120)
1 Cobbler pan 9 x 13 pan
First layer:

1 ½ cup Butter                                      ¾ cup Butter
3 cup Flour                                           1 ½ cup Flour
⅔ cup powdered Sugar                        ⅓ cup powdered Sugar

Mix ingredients well and pat into bottom of cobbler pan, Bake 15 to 20 minutes at 350° until brown on edges.

Second layer:

10 Eggs, slightly beaten                          5 Eggs, slightly beaten
4 ½ cups Sugar                                       2 ¼ cup Sugar
9 T. Flour                                                 4 ½ T. Four
grated Rind of 2 Lemons                        grated rind of 1 Lemon
1 cup fresh Lemon Juice                        ½ cup Lemon Juice

Mix ingredients together and pour on top of hot baked crust. Return to oven and bake about 18 minutes more or until custard is set. DON’T OVERBAKE!! Sprinkle with powdered sugar. Cut when cool.

Peach Cobbler

7 C. Sliced Peaches, sprinkled with cinnamon!
1 C. Flour
1 tsp. Baking Powder
1/2 C. Sugar
Mix: 1 Cube Melted Butter
1 tsp. Vanilla
1/2 C. Milk

Combine with flour, baking powder and sugar into a thin batter.
Place peaches in 9 x 13 pan. Pour batter over peaches.
Mix: 1 C. sugar and 1/2 C. water and pour over batter/peach mixture.
Bake for one hour at 350 degrees.

Peppermint Pattie Poke Cake

Cake:

1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
Water, vegetable oil and eggs called for in cake mix directions

Filling:

1 box (4 oz. serving size) White Chocolate instant pudding and pie mix
2 cups Milk
1/2 teaspoon Peppermint Extract

Frosting:

1/2 teaspoon Peppermint Extract
1 container of Betty Crocker Whipped Milk Chocolate Frosting
3/4 cup coarsely chopped Chocolate Covered Peppermint Patties (8 candies)
(or use some crushed peppermint candy canes)

Heat oven to 350º. Make cake as directed on package for 9 x 13 pan; cool 15 minutes. Poke top of warm cake every 1/4 inch with handle of wooden spoon
In Medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over cake top. Sprinkle with the peppermint patties. Store in the refrigerator.

Pumpkin Bars
Zion cookbook page 165

9x13 pan
2 cup Sugar
1 cup Oil
2 cup canned Pumpkin
4 beaten Eggs
2 cup Flour
1 tsp. Soda
1 tsp. Baking Powder
1 tsp. Cinnamon

Cream Cheese Frosting

1 8 oz. Cream Cheese, softened
1 cube Butter, softened
2 cup Powdered Sugar Vanilla

Mix sugar, oil, pumpkin and eggs together. Mix four, soda, baking powder and cinnamon together, then combine with the first mixture. Spread on greased jellyroll pan. Bake at 350º for 25 minutes.

Beat cream cheese and butter together until fluffy. Add powdered sugar and vanilla and mix well. Spread on cooled cake.

Rhubarb Custard Cake
Makes 15 servings

This makes a 1ovely cake, with a layer of tart rhubarb and a sweet custard that falls to the bottom of the pan, with the cake rising to the top.

18 1/4 ounce box white cake mix (Duncan Hines, or any kind that requires oil as an ingredient)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2 inch pieces
1 1/2 cups granulated suqar
1 pint whipping cream

Preheat oven according to cake package directions. Cut rhubarb into pieces and set aside.
Prepare cake as directed on package, using an 11-by-15-inch baking pan. Add nutmeg to batter, if desired. Pour batter into pan.
At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.
Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.
Note: This recipe was tested using a glass baking dish.

Strawberry Pretzel Dessert

1 cup crushed Pretzels
½ cup Butter
1 cup Sugar, divided
8 oz. Cream Cheese, softened
½ carton Cool Whip
¾ cup Sugar
2 Tbls. Cornstarch
1 cup Water
2 Tbls. light Corn Syrup
2 Tbls. Strawberry Jello
1 qt. fresh Strawberries

Grease 8 x 8 pan. Crumble pretzels. Melt butter and ½ cup sugar. Pour over pretzels. Bake 10 minutes at 325°. Cool; loosen and crumble mixture after it cools some.

Mix cream cheese and ½ cup sugar. Fold in cool whip and spread over pretzel crust.

Combine ¾ cup Sugar, cornstarch, water and corn syrup. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in gelatin until dissolved. Cool to room temperature, add berries and pour over cream cheese layer. Refrigerate several hours before serving.