Jennifer's Best Recipes

THE MISSING DESSERT RECIPES



I can still hear Mama saying..."your dessert better be the crowning touch."




BANANA PUDDING
Jennifer Snyder
  • 2 cans carnation milk

  • 1 1/4 cup sugar

  • 5 egg yolks

  • 2 bananas

  • vanilla wafers


Heat milk on medium low. Beat eggs until fluffy and add to milk, one spoonful at a time nd stir well. Heat mixture on medium high stirring constantly until it thickens. Remove from heat and pour over bananas and wafers. (wafers, bananas, pudding, repeat)






CHOCOLATE-AMARETTO CHEESECAKE
  • 6 chocolate wafers finely crushed

  • 1 1/2 cups light process cream cheese product

  • 1 cup sugar

  • 1 cup 1% low fat cottage cheese

  • 1/4 cup plus 2 tbls. unsweetened cocoa

  • 1/4 cup all purpose flour

  • 1/4 cup amaretto

  • 1 tsp. vanilla

  • 1/4 tsp. salt

  • 1 egg

  • 2 tbls. semi-sweet chocolate mini-morsels

  • chocolate curls, if desired

Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl, add cream cheese and next 7 ingredients, process until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300� for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yeild: 12 servings.

VARIATION

Chocolate-mint cheesecake
Substitute 1/4 cup creme-de-menthe for amaretto.

CHOCOLATE CURLS
melt semi-sweet chocolate and pour onto waxed paper to cool but not set. Pull a vegetable peeler across it and transfer curls to a plate. May be frozen.






COUNTRY LEMON TART

Crust:
  • 1 1/4 cups all purpose flour

  • 1 egg yolk

  • 1/3 cup finely chopped pecans

  • 3 tbls. powdered sugar

  • 1/2 cup (1 stick) butter, softened

  • 1/4 tsp. salt


    • Filling:

  • 3 eggs, beaten

  • 1 cup sugar

  • 1 tbls. flour

  • 3 tbls. lemon juice

  • 1 1/2 tsp. grated lemon peel

  • powdered sugar, garnish


Preheat oven to 350�. Lightly grease a 9 inch pie plate. To prepare crust, combine flour, egg yolks, pecans, sugar, butter, and salt in mixing bowl and blend with fork. Form dough into a ball. Dust fingertips with flour. Press evenly into pie pan and bake 10 minutes. To prepare crust, combine eggs, sugar, flour, lemon juice and lemon peel, in mixing bowl until smooth. Pour into baked crust. Bake for 20-25 minutes or until filling is set. Cool completely on wire rack. Dust with powdered sugar. Store covered in refrigerate. Makes 8-10 servings.






DERBY PIE

  • 4 eggs

  • 1 cup flour

  • 2 cups sugar

  • 2 cups chocolate chips

  • 2 cups chopped walnuts

  • 1 cup margerine, softened

  • 3 unbaked pie shells

Cream together eggs, margerine, and sugar. Add flour and mix well. Stir inchips and walnuts. Pour into pie shells. Bake at 350� for 35 minutes. Top with cool whip or ice cream. Best when served warm.







EGG CUSTARD
Jennifer Snyder
  • 3 eggs (or 6 yolks)

  • 1/2 cup sugar

  • 1/2 tsp. salt

  • 1/2 tsp. vanilla

  • 2 2/3 cups milk
    • Beat eggs slightly, at in sugar, salt, vanilla, and milk, and por into chilled pasty lined pie pan. Bake just until a silver knife inserted in custard comes out clean. The center may still look a bit soft but will set later. Serve cold. Bake at 450� for 15 minutes, then at 350� to finish, about 30 minutes more. This makes one 9" pie.

    VARIATION
    Recipe can be doubled to make two deep dish 9" pies or three regular 9" pies. Can also add dash of nutmeg if desired. I usually use canned milk for 1/2 of the total milk needed but whole milk works just fine in a pinch. Doubled is as follows.
    • 6 eggs (or 12) yolks

    • 1 cup sugar

    • 1 tsp. salt

    • 1/2 tsp. vanilla

    • 5 1/3 cups milk








$100 CAKE
Jene DuBois

The story behind this cake is that it originated from the shortage of eggs and was developed by the Waldorf Astoria's chef during the depression, the cost of the recipe alone was $100.
  • 1 cup sugar

  • 2 cups sifted all purpose flour

  • 2 tsp. baking soda

  • 1/2 cup cocoa

  • 1/4 tsp.salt

  • 1 cup mayonaise

  • 1 cup cold water

  • 1 tsp. vanilla



Sift together dry ingredients. In seperate bowl combine everything else and slowly add dry ingredients. Pour into greased and floured 13"x9" square cake pan and bake at 350� for 30-35 minutes or until knife inserted in center comes out clean. Do not overbake. This cake is too tender for layering.

VARIATION
At some point I tried to update this for layering, it works, but isn't the same.
  • 1 1/2 cup sugar

  • 3 cups sifted flour

  • 3 tsp. baking soda

  • 3/4 cup cocoa

  • 1/4 plus dash salt

  • 1/2 cup oil

  • 4 eggs

  • 1 1/4 cup cold water

  • 2 tsp. vanilla








ORANGE CAKE

  • 6 egg whites (3/4 cup)

  • 1 3/4 cups all purpose flour, sifted

  • 1/2 tsp. salt

  • 1 1/2 cups sugar

  • 6 egg yolks

  • 6 tbls. fresh orange juice

  • 1 tbls. freshly grated orange peel

  • powdered sugar


In a large bowl allow eggs to warm to room temperature, about 1 hour. Measure flour: Sift about 2 cups flour onto a sheet of waxed paper. Measure off flour and then sift with salt. Beat egg whites on medium speed until foamy. Gradually beat in 1/2 cup of the sugar, continue until stiff peaks form. Set aside and preheat oven to 350�. In small bowl beat egg yolks until thick and lemon colored, about 3 minutes. Do not underbeat. Gradually beat in remaining 1 cup sugar and beat until smooth. Slowly beat in flour mixture and juice mixture alternately into egg yolk mixture. Add orange peel. With a wire whisk, using under and over motion, fold yolk mixture into egg whites. Pour into an ungreased bundt pan. Bake 50-55 minutes or until cake springs back when touched in center. Invert over bottle to cool competely. Remove from pan using spatula and sift powdered sugar over it. Use serrated knife to cut gently into servings.







RED VELVET CAKE
  • 2 1/2 cups all purpose flour

  • 1 cups buttermilk

  • 2 cups sugar

  • 2 cups Wesson oil

  • 2 eggs

  • 1 tsp. soda

  • 1 tsp. vinigar

  • 1 Tbls. cocoa

  • 1/2 to 1/4 tsp. salt

  • 1 oz. red food color
  • 1 tbls. vanilla


Cream together sugar, oil and eggs. Add remaining ingredients. Batter will be very moist and easily blended. Pour into 2 greased and floured 9" round cake pans and bake at 350� for 30-35 minutes or until knife comes out clean. Do not over bake. Icing as follows.
  • 1 stick butter

  • 1- 8 oz. cream cheese

  • 1 box powered sugar

  • 1 1/2 tsp. vanilla

  • 1 cup chopped nuts





VARIATION
Can add chopped nuts to the batter.





SWEET POTATOE PIE
Jennifer Snyder
  • 5 med. sweet potatoes

  • 1 1/2 sticks butter

  • 1 1/2 tbls. vanilla

  • 1 cup sugar

  • 1 can sweetened condensed milk

  • 3 eggs

  • 3 unbaked pieshells


Choose very orange sweet potatoes. Cook potatoes, peel, mash, andadd other ingredients. Pour into pieshells and bake at 400� for 25-35 minutes.








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THE MISSING DESSERTS
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