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    Grandma Betty’s Classic Desserts: Easy Everyday And Holiday Desserts
    Grandma Betty’s Classic Desserts: Easy Everyday And Holiday Desserts
    Grandma Betty’s Classic Desserts: Easy Everyday And Holiday Desserts
    Ebook194 pages1 hour

    Grandma Betty’s Classic Desserts: Easy Everyday And Holiday Desserts

    By Betty Yells

    ()

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    About this ebook

    I started collecting recipes in the 50’s - some from Home Economics classes, some from newspapers and magazines, and many from friends and family. Now, 6 kids, 10 grandkids, and 4 great-grandkids later, I’m organizing all my old recipes so I don’t have to dig around in a cardboard box every time one of the grandkids asks for a recipe.

    Grandma Betty’s Classic Desserts is the second book in this series. Most of the recipes are very easy to prepare and easy on the pocketbook. No fancy ingredients or fancy names - just delicious desserts your family will love. They are great for family meals, entertaining at home, church gatherings, birthdays, Thanksgiving, and Christmas. 122 recipes - cakes, pies, tarts, cobblers, cookies, bars, candy, puddings, and fruit desserts.

    The first book in this series is Grandma Betty’s Classic Casseroles. Be sure to check it out too.

    There are still lots of recipes in my cardboard box so more books will be coming out soon. Be sure to check back often.

    LanguageEnglish
    PublisherBetty Yells
    Release dateNov 16, 2011
    ISBN9781466098336
    Grandma Betty’s Classic Desserts: Easy Everyday And Holiday Desserts

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      Book preview

      Grandma Betty’s Classic Desserts - Betty Yells

      Introduction

      This is my second book of favorite recipes. I’ve been collecting recipes from friends, family, and the Sunday paper since I was a teenager. As you can imagine, I have a lot of recipes but I’ve only included those recipes that I’ve actually cooked myself and were a hit with family and friends.

      Some of these recipes go back 50 plus years, before we were as health conscious as we are now. Please feel free to adjust the salt amounts to suit your taste. Just don’t leave it out completely in the cake and cookie recipes or your cookies and cakes may end up flat after cooking. I have done that and wondered why my cookies were flat until a friend told me never to leave the salt out completely because it interacts with the other ingredients and is needed to make the dough rise.

      Some of the recipes call for boxed frosting mixes or boxed pie crust mixes that may be hard to find today. I’ve been able to find most things in the larger supermarkets, but if you can’t find the box mix that’s called for, feel free to make your own or substitute the prepared frostings and pie crusts that are popular today. I hope you enjoy these recipes as much as my family and I have. I still have many more recipes to include in future books. Enjoy.

      Grandma Betty

      - - - - - - - - -

      My other books:

      Diabetic Friendly Cooking

      Grandma Betty's Classic Casseroles

      Cakes

      Coconut Cake

      (Old South)

      1 package (18-1/2 oz) yellow cake mix

      Filling:

      1 package (3-1/4 oz) vanilla pudding mix (not instant)

      1-1/2 cups milk

      1/2 cup heavy cream

      2 Tbsp confectioners’ sugar

      1/2 tsp vanilla extract

      1 can (3-1/2 oz) flaked coconut

      Frosting:

      3 egg whites

      1/3 cup light corn syrup

      3/4 cup sugar

      Dash salt

      1/8 tsp cream of tartar

      1. Prepare cake mix according to directions in 2 greased 9 inch cake pans. Cool cake.

      2. Filling: Make pudding according to package directions using 1-1/2 cups milk. Pour into medium bowl, cover and refrigerate until well chilled, at least 2 hours.

      3. In small bowl combine heavy cream, sugar, and vanilla. With mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

      4. Frosting: In top of double boiler, combine egg whites, corn syrup, salt, and cream of tartar. Cook over boiling water (water should not touch double boiler top), beating with mixer until soft peaks form when beater is raised, about 4 minutes.

      5. Remove from boiling water. Beat 2 minutes or until thick.

      6. Assembly: With a sharp knife, split layers to make 4 layers. Place first layer, cut side up on plate, spread with one third of filling. Top with second layer cut side down, spread with another one third of filling. Add third layer cut side up, spread with another one third of filling. Top with last layer.

      7. Frost cake, sprinkle with rest of coconut. Refrigerate.

      Serves 10

      Sicilian Cake

      (Italian)

      1 package (1 lb l oz) pound cake mix

      6 Tbsp orange juice

      1 carton (15 oz) ricotta cheese

      2 Tbsp heavy cream

      1/4 cup sugar

      3 Tbsp semisweet chocolate pieces

      3 Tbsp mixed diced candied fruits

      4 squares (1 oz size) unsweetened chocolate

      1/4 cup butter or margarine

      3 cups sifted confectioners’ sugar

      1/2 cup hot strong coffee

      1-1/2 tsp vanilla extract

      1. Bake cake in a loaf pan according to package directions then cool. With sharp serrated knife, cut thin slice from both ends of cooled cake then cut cake horizontally into 4 even layers. Brush each layer with 1 Tbsp orange juice.

      2. In medium bowl, beat cheese with electric mixer until smooth. Beat in cream, sugar, rest of orange juice. With rubber scraper, fold in chocolate pieces and candied fruit.

      3. Place bottom layer of cake on flat plate, spread with one third of ricotta filling. Place second layer of cake evenly on top of the first layer, spread with one third filling. Repeat with third layer of cake and filling. Top with plain cake layer.

      4. Gently press into loaf shape. Refrigerate at least 2 hours or until filling is firm.

      5. Make frosting: Melt chocolate and butter in top of double boiler over hot, not boiling water. Remove from hot water. Add sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until it becomes of spreading consistency, about 30 minutes. Spread frosting over sides and top of cake. Refrigerate until you are ready to serve. To serve, decorate top with candied fruits if desired.

      Serves 10

      Carolina Lemon Pound Cake

      (Old South)

      The pound cakes of the old South used to take hours of beating by hand, but now you can make this beauty of a cake with a cake mix.

      1. Heat oven to 350F (180C). Grease and flour a 12 cup bundt pan, tube pan, or a 2 quart aluminum mold. Prepare one Lemon Cake Mix as directed on package except use 2 Tbsp less water. If desired add 1/2 cup finely chopped nuts.

      2. Pour batter into pan, bake 45 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan. Glaze with lemon glaze, dust with confectioners’ sugar or serve with ice cream and fruit.

      3. Lemon Glaze: Beat 1-1/2 cups of lemon frosting mix (dry), 2 to 3 Tbsp hot water and 1 Tbsp light corn syrup until smooth. Stir in 1 to 2 tsp water if necessary.

      Serves 10

      Diplomat Cake

      (Old South)

      1-1/3 cups orange marmalade

      2/3 cup dark rum

      3 packages (3 oz size) lady fingers

      1 cup heavy cream whipped or 1 can Redi Whip for rosettes

      Chocolate curls (recipe below)

      1. Line 1-1/2 quart mold with plastic film.

      2. In small bowl, combine orange marmalade with 1/3 cup rum, mix well. Set aside 1/4 cup of the mixture and refrigerator for later use.

      3. Split ladyfingers, brush cut sides with remaining 1/3 cup rum.

      4. In bottom of mold, arrange 2 layers of split ladyfingers cut sides up. Spread with 2 Tbsp marmalade mixture.

      5. Repeat step 4.

      6. Around side of mold, arrange row of split ladyfingers vertically, rounded sides against mold. Continue layering ladyfingers and marmalade mixture to fill center of mold, as in step 4 ending with ladyfingers. Cover top with plastic film. Refrigerate several hours or over night.

      7. To remove from mold: Remove plastic film from top, invert mold onto serving plate and gently remove mold and film.

      8. Spoon reserved marmalade, rum mixture over top of cake letting it drizzle down side.

      9. Using pastry tube with number 5 star tip make rosettes of whipped cream or Redi Whip around base of cake and on top. Arrange chocolate curls on top of rosettes. Refrigerate till ready to serve.

      Chocolate Curls: Let 1 oz square semisweet or unsweetened chocolate stand in paper wrapper in warm place, about 15 minutes, just to soften slightly. For large curls unwrap chocolate and carefully draw vegetable parer across broad, flat surface of square. For smaller curls, draw

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