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Old Fashioned Pineapple Upside Down Cake


* 4 eggs
* 1/2 cup butter
* 1 cup packed light brown sugar
* 1 (20 ounce) can sliced pineapple
* maraschino cherries
* 1 cup sifted cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1 tablespoon butter, melted
* 1 teaspoon almond extract


1. Preheat oven to 325 degrees F (165 degrees C).

2. In a 10 inch cast iron skillet, melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Place a cherry in center of each pineapple slice; set aside.

3. Sift together flour, baking powder and salt.

4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Yield: 16 Servings

Grandma's Apple Pie Recipe


* 1 1/4 cups flour
* 1/8 teaspoon salt
* 1/3 cup shortening
* 4 to 5 tbs water
* 1/4 cup sugar
* 2 tbs flour
* 1/2 tsp ground cinnamon
* 1/4 teaspoon salt
* 6 cups thinly sliced and peeled tart cooking apples (about 3 pounds)
* 3/4 cup packed brown sugar
* 1/2 cup flour
* 1/2 tsp ground cinnamon
* 1/3 cup butter
* 1 cup chopped walnuts


1. In a medium mixing bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea sized. Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to the sides of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time until all dough is moistened. Form into a ball.

2. Roll dough into a 12 inch circle. Transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. For a fluted edge, place your thumb against the inside of the pastry. Press dough around your thumb with the thumb and index finger of your other hand. Press the tines of a fork lightly into the center of each flute. Set aside.

3. Preheat oven to 375 degree F. In a large mixing bowl stir together sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Add apple slices. Gently toss to combine.

4. Transfer apple mixture to pastry lined pie plate. For the crumb topping; in a medium bowl stir together brown sugar, 1/2 cups flour and 1/2 teaspoon cinnamon. Using a pastry blender, cut in butter unitl the mixture resembles coarse crumbs. Stir in 1 cup chopped nuts. Sprinkle crumb mixture over apple mixture. Gently pat mixture down over apples.

5. Place pie on a baking sheet. Cover entire pie loosely with foil. Bake for 15 minutes. Remove foil. Bake for 35 to 40 minutes more or until top is dark golden brown and apples are tender. Cool on a wire rack.

Makes 8 servings.


No Bake Pineapple Cream Pie


1 large (10 inch) graham cracker crust
1 can (8 oz) crushed pineapple, drained
1 (8 oz) carton frozen whipped topping, thawed
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice


1. In a 1 1/2 to 2 quart bowl combine milk, drained pineapple, and lemon juice together.

2.Fold thawed whipped topping into the pineapple mixture by hand until well blended.

3. Pour into shell and level out

4. Cover pie and refrigerate a minimum of 3 hours or until firm.

5. Let pie set a few minutes at room temperature before cutting.


Chocolate Peanut Butter Brownies Recipe

Peanut Butter Brownies Recipe


2 (4 oz) pkg or 1 (8 oz) pkg cream cheese, softened
1/2 cup peanut butter
1/4 cup sugar
2 tablespoons milk
1 egg
1 cup butter or margarine, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.

3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.

5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

White Chocolate Raspberry Cheesecake


1 cup crushed shortbread cookies (about 3 ounces)
3 tablespoons finely chopped slivered almonds, toasted
1/4 cup butter, melted
1 (8 oz) packages cream cheese, softened
1 6 oz package white baking bars, melted and cooled
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 teaspoon vanilla
1 recipe raspberry sauce (see recipe below)


1. For crust, in a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8 inch spring form pan. Set aside.

2. For filling, in a large bowl, beat cream cheese and cooled baking bars with an electric mixer on medium high speed until combined. Beat in sugar until mixture is fluffy.

3. Add the eggs, sour cream, and vanilla; beat on low speed until just combined. Pour into crust. Place on a shallow baking pan.

4. Bake in a 350 degree F oven about 45 minutes or until center is nearly set when you shake the cheesecake gently.

5. Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.

6. Cover and chill in the refrigerator for at least 4 hours.

7. Cut in wedges and drizzle some of the raspberry sauce over each serving.

Makes: 8 Servings

(Cheesecake puffs during baking; it well settle as it cools.)

Raspberry Sauce:

In a saucepan, melt one 10 oz jar seedless raspberry preserves over low heat. Add 1 cup fresh red raspberries or loose pack frozen lightly sweetened red raspberries. Heat gently just until sauce simmers. Cool. Stir in 1 to 2 tablespoons raspberry liqueur, if you like. Cover and chill in the refrigerator until serving time. Makes 1 2/3 cups.

Easy Fruit Cocktail Cake Recipe

1 1/2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 eggs
1 #303 can (15 oz) fruit cocktail with syrup

1/2 cup brown sugar
1/2 cup nuts


Mix all ingredients in large bowl; pour in( 9 inch by 11) or (11 inch by 13) pan. Sprinkle with mixture of 1/2 cup brown sugar and 1/2 cup nuts or leave plain. Bake at 325 degrees for 40 minutes. Serve with vanilla ice cream if desired.

Easy Rocky Road Brownies


1 1/4 cups miniature marshmallows
1 cup semi sweet chocolate chips
1/2 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt


1. Heat oven to 350°F. Grease a 9 inch square baking pan.

2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave on half (50%) power for 1 to 1 1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.

3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows are softened and puffed. Cool completely in pan on wire rack. Using a wet knife cut in squares.

Yield: About 20 brownies


Four Layer Pistachio Dessert


First Layer:

1 cup flour
1/2 cup butter
2 tbs sugar
1/4 cup chopped nuts

Second Layer:
2/3 cup powder sugar
1/2 (8 oz) container frozen whipped topping
1 (8 oz) cream cheese(softened)

Third Layer:
3 3/4 cups milk
3 (3 oz) pkgs instant pistachio pudding
1/4 tsp almond flavoring

Fourth Layer:
whipped topping

1. Mix first layer ingredients together.

2. Press into a 9 by 13 inch pan or dish

3. Bake at 350 F. for 13 to 15 minutes.

4. Let cool completely.

5. Whip second layer ingredients together and spread over crust.

6. Beat third layer ingredients together and spread over cheese layer.

7. Spread on rest of whipped topping.

8. Sprinkle with a few nuts.


Nutty Peach Pie

Two Pies combined into one! Layers of pecans and peaches in a maple syrup base.


2 whole eggs, beaten
1 egg white, beaten
1/2 cup pure maple syrup
1/4 cup light corn syrup
1/8 tsp salt
1/4 cup light brown sugar, packed
2 tbls melted butter
1 tsp vanilla extract
1 cup pecan halves
1 pie shell

Peach filling:

2 cups frozen peaches
1/3 cup all purpose flour
1 cup sugar
4 tbs butter


1. Preheat oven to 350 degrees. Brush pie shell with egg white and pre-bake for 8 minutes.


2. In a large bowl, combine beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter and vanilla.

3. Blend well and stir in pecans. Pour filling into shell, filling halfway and bake for 25 minutes.

4. Mix flour, sugar and butter to crumb stage. Line top of pecan pie with sliced peaches. Sprinkle butter mixture on top of peaches then add more peaches on top of crumb mixture.

5. Continue layering until both peaches and crumbs are gone. Finish baking for another 35 minutes. Allow pie to cool before slicing.

Number of Servings: 8

1890s Oatmeal Cookie Recipe


1 egg, beaten
1/4 cup sugar
1/4 cup half and half
1/4 cup milk
1/2 cup oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt


Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven (350 F.).

California Walnut Bread

This recipe is off a clipping I had in my recipe collection. It's from McCall's magazine. Nov. 1982.


3 cups all purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp salt
3/4 cup shortening
1-1/2 cups walnuts, coarsely chopped and divided
1 egg, beaten
1-1/2 cups milk
1 tsp vanilla


Preheat oven to 350 F

1. Into a mixing bowl sift flour with sugar, baking powder and salt.
Cut shortening into flour mixture. Stir in 1-1/4 cups of the walnuts. Add egg,
milk and vanilla. Mix just until ingredients are blended.

2. Turn into greased and floured 9 by 5 inch loaf pan.

3. Sprinkle remaining 1/4 cup walnuts over the top.

4. Bake at 350 degrees F. for 60 to 70 minutes or until loaf tests done.

5. Let stand in pan 10 minutes.

6. Turn out onto wire rack to cool.

Makes: 1 Loaf

Old Time Peach Cobbler


2 1/2 cups all purpose flour
3 tbs sugar
1/2 tsp salt
1 cup shortening
1 egg
1/4 cup cold water

4 lbs fresh peaches, peeled, pitted and sliced
1/4 cup orange juice
1/2 cup butter
2 1/4 cups sugar
1 tbs ground nutmeg
2 tbs ground cinnamon
1 tbs cornstarch

1 tbs sugar
1 tbs butter, melted


1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9 by 13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.

3. In a large saucepan mix the peaches and orange juice. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a mixing bowl, stir together 2 1/4 cups sugar, nutmeg, cinnamon and cornstarch; mix into peach mixture. Remove from heat and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into 1/2 inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.

5. Bake in preheated oven for 35 to 40 minutes or until top crust is golden brown.


Valentine Chocolate Hearts

2 cups sugar
1/3 cup condensed milk
1/3 cup water
1/4 cup butter
1-1/2 squares of Baker's Chocolate
1 teaspoon vanilla

Boil the sugar, milk and water to 236°F, or to to soft ball stage; stir gently every few minutes; add the butter and let boil vigorously, then remove from the fire and add chocolate. Let stand until cool then add vanilla and beat candy until it thickens and begins to sugar.

Pour into a pan lined with waxed paper to stand until cooled somewhat; turn from the mold and cut with a tiny heart-shaped cookie cutter or cut into symmetrical shapes with a sharp edged tube.

Be My Valentine Cupcakes


* 2 cups sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup cocoa
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* Vanilla frosting (homemade or ready-to-spread)
* Few drops red food color (optional)
* 1/4 cup chopped maraschino cherries (optional)
* Decorative themed candies, colored sprinkles or sugars (optional)
* OPEN CHOCOLATE HEARTS (directions follow)

1. Heat oven to 350°F. Line about 30 muffin cups (2 1/2 inches in diameter) with paper or foil baking cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.

4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.


Cover tray or cookie sheet with waxed paper. Place 1 cup Semi-Sweet chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.

Key Lime Pie



  • 5 tablespoons butter, melted
  • 1-1/2 cup graham cracker crumbs
  • 1/2 cup slivered almonds
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup Key lime juice
  • 2 teaspoons grated lime zest
  • 2 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar


Preheat the oven to 350 degrees F.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.


Easy Homemade Banana Pudding


* 1/3 cup flour
* 1 pinch salt
* 2 1/2 cups milk
* (14 oz) can sweetened condensed milk
* 2 large egg yolks
* 2 teaspoons vanilla
* 3 cups bananas, sliced and divided
* 45 vanilla wafers, divided
* 4 large egg white, room temperature
* 1/4 cup sugar


1. Preheat oven to 325 degrees.

2. Combine flour and salt in a medium saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

3. Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon one third of pudding mixture over banana. Arrange 15 vanilla wafers around edge of dish. Push cookies into pudding.

4. Beat egg whites at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time beating until stiff peaks form. Spread meringue evenly over pudding sealing to edge of dish.

5. Bake for 25 minutes or until golden.

Serves: 10

German Chocolate Almond Cake


1 box German Chocolate Cake Mix
1/2 cup margarine
3/4 cup milk
3/4 cup sugar
24 large marshmallows, cut up
14 ounces flaked coconut
chopped almonds (optional)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla extract
6 oz semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme


1. Bake cake according to package directions in a 9 by 13 inch greased and floured baking pan.

2. After allowing cake to to cool thoroughly, slice in half making two thin layers. Lay the top half aside carefully.

3. Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.

4. Boil 1/2 cup margarine, milk and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted.

5. Add coconut and stir.

6. Spread this mixture over bottom half of cake.

7. Sprinkle generously with chopped almonds, if desired.

8. Replace top half of cake.


1. Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching.

2. Remove from heat and stir in chocolate chips.

3. Add marshmallow creme and vanilla; beat until well blended.

4. Cool slightly and spread on cake.

5. Sprinkle entire cake generously with almond pieces.

Serves: 20

Cake is better if it sits overnight.

Easy Angel Food Cake Recipe


    1 box (16 oz) angel food cake mix
    1 Tbsp grated orange zest

    1 tsp orange extract mixed with 3 Tbsp water
    2 cups confectioners’ sugar

    Garnish: fresh pomegranate seeds


1. Heat oven to 350°F. You’ll need a 10-in. tube pan with removable bottom.

2. Prepare cake mix as package directs. Stir in zest; pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.

3. Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of cake, letting excess drip down sides. Sprinkle top with pomegranate seeds.

12 Servings

Tip: Bake up to 2 days ahead. Leave in covered pan at room temperature. Remove from pan and glaze the day of serving.

Lemon Meringue Pie


1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 egg whites.
2 cups water.
1 ½ cups sugar.
½ cup cornstarch.
½ cup sugar.
½ cup lemon juice.
2 tablespoons butter.
1 tablespoon grated lemon peel.
½ teaspoon cream of tartar.
Pinch of salt.


In a sauce pan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat stirring frequently. Bring to a boil and boil for 60 seconds.

Gently stir half of mixture into egg yolks; then stir the yolk mixture into the saucepan.

Cook over low heat, contstantly stirring another 2 minutes.

Remove from heat and add butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat oven to 350°F (175°C).

Beat egg whites and cream of tartar until they turn foamy.

Gradually add half cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling.

Bake 20 minutes.

3 Layer Chocolate Cake


* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 (9 inch) round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternating with the cocoa mixture. Spread batter evenly between the 3 pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Yields: 12 Servings

Use your favorite frosting or icing. This is a very rich and moist cake!