Cakes & Pies
Great Grandma Davis’s Famous Apple Pie
Made by Mrs. Nicole Longman
This was Great-Grandma Davis’s famous apple Pie. In memory of Margy Davis, Tristan’s Great Grandma.
6-8 medium sized apples, sliced thin to med.
2+ tbs. flour
2 tbs. butter
¾ to 1 C. sugar
1 Pillsbury Pie Crust
1 tsp. salt
Small amount of cinnamon & sugar, mixed in a bowl-set aside
Pre-heat oven to 400 degrees
- Peel + slice 6-8 med sized apples
- Put 1 of pie crusts in bottom of pie plate (Grease bottom first)
- Put half of apple slices into pie crust
- Add 1 heaping tablespoon of flour over apples
- Add rest of apples – (they should be mounded)
- Add another heaping tablespoon of flour
- Sprinkle 1 tsp. over apples
- Put 2 tablespoons of butter on top of apples- cut butter into 4 slices and put randomly on apples.
- Pour ¾ to 1 C. of sugar over apples & butter & flour
- Put top crust on pie and punch side around to seal
- Wet your fingers with water and gently pat water on top of pie crust.
- sprinkle cinnamon & sugar mixture onto damp pie crust.
Bake at 400 degrees for 45 minutes to 1 hour. Make sure bottom of crust is cooked until done.
From the Schneider Family
This recipe is from Mya’s Great Great Grandma Waech.
“Kuchen” is German for cake.
½ C. butter
1¼ C. flour
½ tsp. salt
1 tsp. baking powder
1 tsp. sugar
*Double crust ingredients if using a 9X13’ pan
1 egg yolk + 2 tbs. milk or 1 egg + ½ tbs. milk
Directions for crust:
Put crust in 8X11” pan. Slice apples in eighths and place on crust.
1 ¼ C. sugar (use less – ½- ¾ at times)
3 tbs. flour
3 tbs. butter
Bake at 375 degrees for 45 min- 1 hr.
From the Russ Family
This is a recipe that came from Hayden’s Great-Grandma Bennin. I do believe it’s German. It’s one of the Russ family favorites! J
¾ C. butter
½ tsp. salt
Cream butter and add flour and salt. Add 1 egg and 2 tbs. milk. Using flour on hands, pat into greased and floured 9X13 pan.
Place 3 C. fruit on top.
3 eggs, beaten
1 ½ C. sugar
2 tbs. flour
Mix together and pour over fruit.
½ C. sugar
½ C. flour
2 tbs. butter
Combine sugar and flour. Add butter for crumb like topping. Put over custard.
Bake at 350 degrees for 1 hour.
From the Hargreaves Family
I found this recipe online and the kids ended up loving it!
1 package lemon cake mix
1 (3.4 oz.) package instant lemon pudding mix
1 ¾ C. water
3 egg whites
¾ C. nonfat milk
½ tsp. lemon extract
1 package instant vanilla pudding mix
1 (8oz.) container cool whip
Preheat oven to 350 degrees. Spray 9X13 inch pan with non-stick cooking spray.
2. In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1
minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared pan.
Bake in oven for 25 to 30 minutes, or until toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine milk. Lemon extract and vanilla pudding mix.
Beat on low for 2 minutes. Fold in cool whip. Spread over cooled cake. Store cake in refrigerator.
Tres Leches Cake
From the Obayashi Family
From Monica Santiago by Nestle Brasil
Recipe origin: Brazilian Style Pudim Flan, brigadeiro
-1 C. of sugar, divided (¾ & ¼)
-5 egg yolks
-5 egg whites
-1/3 C. of milk
-1 tsp. of vanilla extract
-1 C. of flour
-1 ½ tsp. of baking powder (make it 2 in Utah – high altitude)
-1 can (14oz) of condensed milk
-1 can (12oz) of evaporated milk
-1 pint of whipping cream
-Preheat oven to 350 degrees
-Butter & flour bottom of a 9-inch spring form pan.
-In a small bowl, beat egg whites until they form soft peaks. Add ¼ of C. of sugar. Beat until firm and not dry.
-In a bigger bowl, beat the egg yolks with ¾ C. of sugar until light in color and double in volume. Stir in milk, vanilla, flour and baking powder.
-Fold the egg whites into the egg yolk mixture and place it in the prepared pan.
-Bake for 45 to 50 minutes or until cake tester inserted into the middle of the cake comes out clean.
-After baked, let it cool for 10 minutes. Loosen edge of cake.
-Perforate the surface of the cake.
-In a bowl, mix the condensed milk, evaporated milk, and ¼ of the whipping cream. Measure one cup of this mixture and set in the refrigerator.
-Pour remaining mixture over the cake slowly.
-Whip the remaining whipping cream with a little beat of sugar (1 or 2 tbs.) until it thickens and reaches spreading consistency.
-Cover the cake with refrigerated mixture and whipped cream.
-Use cherries to decorate!
ENJOY AND DON’T COUNT THE CALORIES!!!
Blueberry Ripple Cake
From the Sackett Family
This is a traditional family favorite recipe!
Meet the Cook
Joy Mc Kibbin, Camden, Michigan
Blueberry Ripple Cake
My mother gave me this recipe some 40 years ago, and it’s withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family.
¾ C. all-purpose flour
¾ C. packed brown sugar
1 ¼ tsp. salt
1/3 C. cold butter
½ c. chopped pecans
1 package (18- ¼ ounces) white cake mix
1 ¼ C. fresh or frozen blueberries
*If using frozen blueberries, do not thaw.
In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13X9X2” baking dish.
Prepare the cake batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm; or cool the cake on a wire rack and serve it at room temperature.
Yield: 12-15 servings.
Black Forest Cake
From the Herman Family
German: Black Forest is a forest in Germany. This cake has been a must have for every birthday years past & present!
1 2/3 C. all-purpose flour
2/3 C. unsweetened cocoa powder
½ C. shortening
1 tsp. salt
1 ½ tsp. baking soda
1 ½ C. white sugar
½ tsp. vanilla extract
2 (14 ounce) cans pitted Bing Cherries (drained)
2 C. heavy whipping cream
1 tbs. Kirschwasser
1 tsp. vanilla extract
1 ½ C. buttermilk
½ C. Kirschwasser
½ C. butter
3 ½ C. confectioner’s sugar
1 pinch of salt
1 tsp. strong brewed coffee
1 oz. square semisweet baking chocolate
Preheat oven to 350 degrees. Line the bottoms of 2 round 8in. pans with parchment paper circles. Sift together flour, cocoa, baking soda & 1 tsp. salt. Set aside.
Cream shortening & sugar until light n’ fluffy. Beat in eggs & vanilla (1 tsp. vanilla). Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 in. pans.
Bake @ 350 degrees for 35-40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally; making 4 layers total. Sprinkle layers w/ the ½ C. Kirshwasser.
In a med. bowl, cream the butter until light & fluffy. Add confectioners’ sugar, pinch of salt & coffee, beat until smooth. Spread 1st layer of cake with 1/3 of the filling. Top w/ 1/3 of the cherries. Repeat w/ remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in ½ tsp. vanilla & 1 tbs. Kirschwasser. Frost top n’ side of cake. Sprinkle w/ chocolate curls made by using a potato peeler on semi sweet baking chocolate.
3-step Pumpkin Layer Chesecake
From the Chirafisi Family
We enjoy eating this dessert on Thanksgiving & anytime during the holiday season.
2 8oz. packages of cream cheese
½ C. sugar
½ tsp. vanilla
½ C. canned pumpkin
½ tsp. ground cinnamon
Dash of ground cloves & nutmeg
1 ready-to –use 9 inch graham cracker crust
Mix cream cheese, sugar & vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended
Stir pumpkin & spices into 1 C. of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Makes 8 servings.
Rustic Apple Tart
From the Mews Family
1 refrigerated pie crust (1/2 of 15 oz. pkg.)
4 oz. cream cheese
3 Granny Smith Apples thinly sliced
¼ C. sugar
2 tbs. flour
1 tsp. cinnamon sugar
Heat oven to 450 degrees
Line 9 inch pie pan w/crust
Spread cream cheese in 6 inch circle
Toss apples w/ sugar and cinnamon
Bake 25 min., covering loosely with foil for last 5 min.
Serve with whip topping if desired
From the Lang Family
Cake Pops: We enjoy decorating and sharing them at Birthday Parties & Special Occasions
Box of cake mix plus all listed ingredients (any flavor)
½ container of frosting (any flavor)
2 bags of white chocolate candy melts (any flavor)
Lollipop sticks (about 40)
Shortening (large spoonful)
Decorations: sugar crystals/sprinkles
Styrofoam (to hold cake pops up-right)
Prepare and bake cake as directed on box
After it has cooled, Place cake in mixing bowl
Add ½ container of frosting to crumbed cake and mix evenly
Roll cake mixture into 1 in. balls and refrigerate while you prepare chocolate
Melt 1 bag of chocolate in microwave following the instructions on the bag. Stir until smooth, then add 1 large spoon full of shortening
Dip tip of lollipop stick into melted chocolate and place into center of cake ball. Repeat until all cake balls have sticks
Once chocolate has hardened onto cake ball, coat cake pop by holding (sideways) above chocolate mixture and spoon chocolate onto cake pop.
Sprinkle decorations immediately (before chocolate dries) and stick into Styrofoam to harden. Repeat until all are coated and decorated.