Desserts

Banana Cake

Ingredients: 
2 tsp. lemon juice
2/3 cup milk
2 1/3 cup flour
1 1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2/3 cup shortening
2/3 cup mashed bananas
2 eggs
2/3 cup chopped walnuts (optional)
Directions: 

Place lemon juice and milk in a cup. Mix flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add shortening, banana and sour milk mixture; mix until all flour is dampened. Beat vigorously for 2 minutes. Add eggs; beat 2 minutes longer. Stir in walnuts. Bake in 2 greased and floured (I use Pam/ flour spray.) 9 inch round pans in 350 degree oven for 35 minutes. Cool 10 minutes in pans then remove from pan. Frost with sour cream frosting.

From: Glorious Grub Cookbook By. Joan Stewart

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Bavarian Creme and Berry Sauce

Picture: 
Ingredients: 
Creme:
1 cup sugar
2 envelopes of unflavored gelatin
2 1/4 cup water
1 1/2 cups sour cream
2 tsp. vanilla
1 1/2 cups heavy creme, whipped
Topping:
1 pkg. frozen berrries
2 tbsp. cornstarch
1/4 cup sugar (depending on berries used)
Directions: 

For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

For Topping:
Mix cornstarch and sugar, add berries and cool until thickened. Cool.

To un-mold creme, take a spatula and run along the side, then turn onto serving platter. if you have trouble getting it out, run some hot water over the mold and it should slide right out.

Serve topping in small bowl in center of ring if using a ring mold.

-This is the most wonderful dessert!
From: Glorious Grub Cookbook By. Joan Stewart

Your rating: None Average: 4 (2 votes)

Boston Cream Pie

Ingredients: 
cake:
1/2 cup margarine
1/4 tsp. vanilla
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp salt
2/3 cup milk
Cream Filling:
1/3 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 1/4 cup milk
1 egg
1 tbsp. margarine
1 tsp. vanilla
Chocolate Glaze:
2 tbsp. margarine
1 oz. unsweetened chocolate
1 cup powdered sugar
2 tbsp. boiling water
Directions: 

Cake:
Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.

Cream Filling:
Mix sugar, flour and salt; stir in milk. Bring to boil, stirring; cook 2 minutes longer. Remove from heat. Slowly stir 1/4 cup of the hot mixture into 1 beaten egg; return to pan; heat just to boiling. Stir in margarine and vanilla. cover and chill.

Chocolate Glaze:
Melt margarine and unsweetened chocolate. Stir in powdered sugar and boiling water until smooth. Use immediately.

To assemble:
Split cake into two layers; fill with cream filling and spread chocolate glaze on top. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Bread Pudding

Ingredients: 
2-3 cups bread
1 quart milk
1/4 tsp. salt
1/2 cup raisins (optional)
2 eggs
1/2 cup sugar
1 tsp. vanilla
Directions: 

Soak bread in milk until soft. Heat over medium high heat until nearly boiling. Beat eggs until light, add sugar, salt and vanilla to eggs. When well mixed, stir into bread and milk mixture. Pour into a 1 1/2 quart baking dish, set in a pan of hot water and bake at 325 degrees about 1 hour or until done.

From: Glorious Grub Cookbook By. Joan Stewart

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Cake Doughnuts

Ingredients: 
4 cups flour
1 cup sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup buttermilk
1/4 cup margarine, melted
1 tsp. vanilla (Madagascar)
2 eggs, slightly beaten
oil for deep frying
Directions: 

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Stir in remaining ingredients until dry ingredients are moistened.

Fill large sauce pan or electric skillet 2/3 full with oil. Heat to 375 degrees. On well floured board knead dough 1 to 2 minutes or until dough is no longer sticky. Roll half the dough to 1/2 inch thickness. Cut with floured doughnut cutter. Slip doughnuts into hot oil, frying 1 to 1 1/2 minutes per side or until golden brown. Drain on paper towels. Shake doughnuts in paper brown bag with sugar, cinnamon and sugar or powder sugar as desired.

~For Halloween doughnuts I frost with orange and chocolate butter frostings.

Enjoy!

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Candy Bar Squares

Ingredients: 
1-12 oz. bag semi sweet chocolate chips (about 2 cups)
1 cup peanut butter chips
1 1/4 cup sugar
1/3 cup margarine or butter
1/3 cup milk
1/4 cup coarsely chopped peanuts
1/4 cup creamy peanut butter
1-7 oz jar marshmallow cream (about 1 cup)
1 tsp. vanilla (Madagascar)
3/4 cup coarsely chopped peanuts
1-14 oz. bag of caramels
2 1/2 tbsp. water
Directions: 

Heat both chips in a microwaveable bowl in the microwave. Heat in 30 second cycles and stir in between each one until chips are all melted. Spread 1/2 of the mixture in a 9x13 inch greased or foil-lined pan. Let stand until firm.

Heat and stir sugar, margarine and milk in heavy medium saucepan on medium heat until boiling. Boil for 5 minutes stirring often. Spread evenly over chip layer.

Sprinkle first 1/4 cup peanuts over top.

Heat peanut butter in microwave until melted. Add marshmallow creme and vanilla. Stir until smooth. Spoon mixture in dabs, using a tsp. for each dollop, over peanuts.

Sprinkle second 3/4 cup peanuts over top.

Heat and stir caramels and water in microwavable bowl. Heat until smooth. Spread over peanuts. Reheat remaining 1/2 chip mixture if necessary until spreading consistency. Spread evenly over caramel layer. Chill until firm. Cut into squares.

~ These are yummy but very rich and I recommend cutting them into small squares.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Cherry Pie Bars

Picture: 
Ingredients: 
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 tsp. vanilla
1/4 tsp. almond extract
3 cups all purpose flour
1 tsp. salt
1 (21 ounce) cherry pie filling (use 2 if you like cherries)
Glaze:
1 cup powder sugar (use a bit more if you need to thicken the frosting)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tbsp. milk
Directions: 

Cream together butter and sugar. Add eggs and beat well. Then mix in the 2 extracts. In a separate bowl combine dry ingredients. Grease (I use Pam baking spray) a 9x13 inch baking pan. Spread about half the batter in the bottom of the pan. The spread the cherry pie filling over the batter. Drop remaining batter with a spoon onto the pie filling.

Bake at 350° for 30-35 minuets or until a toothpick comes clean. Combine glaze ingredients and when bars are cool, drizzle over the pie bars.
Enjoy!

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Cherry Swirl Bars

Ingredients: 
1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp. vanilla
2 1/2 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 can cherry pie filling
Directions: 

Mix margarine, sugar, eggs and vanilla together. Add flour, baking powder and salt. Pat half the dough mix in greased 9x13" pan, spread can of pie filling over this. Pat rest of dough on top. Bake at 350 degrees for 40 minutes.

While warm frost with glaze made from powdered sugar, milk, margarine and vanilla.

From: Glorious Grub Cookbook By. Joan Stewart

Your rating: None Average: 3 (2 votes)

Chocolate Sauce

Ingredients: 
1 square unsweetened chocolate
1 tbsp. margarine
1/3 cup boiling water
1 cup sugar
2 tbsp. light corn syrup
1/8 tsp. salt
1 tsp. vanilla (Madagascar)
Directions: 

Melt together chocolate and margarine in a heavy 2 quart sauce pan over low heat. Gradually stir in boiling water. Continue cooking over medium heat, stirring constantly until mixture boils. Stir in sugar and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Cool 5 minutes. Stir in salt and vanilla. Serve warm or cold. If it gets sugary just reheat in microwave.

~Great on ice cream
~Wonderful with the Ooey Gooey White Bunt Cake

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Cinnamon Rolls

Ingredients: 
2 cups flour
1 pkg. active dry yeast (1 tbsp.)
1 cup milk
1/4 cup sugar
1/4 cup margarine
1 tsp. salt
2 eggs
1 1/2 to 2 cups additional flour
Step 2:
1/2 cup butter melted
2 1/2 cup sugar
cinnamon (amount desired)
drizzle of corn syrup
Directions: 

Makes: 1 9"x13" pan (24 rolls)
~Double this to make 2 pans (48 rolls)

In a large mixer bowl combine 2 cups flour and yeast. Heat milk, sugar, margarine and salt until warm (115-120 degrees). I do this in the microwave. Add to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead until smooth 8 to 10 minutes. Place in greased bowl, turning once (to coat other side). Cover; let rise until doubled. Punch down, cover, let rest 10 minutes.

After dough has rested for the 10 minutes pinch off walnut size pieces and roll out between your palms- 3 to 4 inches long, to make the 24 or 48 rolls. While they are resting, melt 1/2 cup margarine over low heat and mix the 2 1/2 cups sugar with the desired amount of cinnamon, about 1-2 tbsp. Mix well. Roll dough in melted butter, then roll in cinnamon- sugar mixture; tie in a knot and place in 9x 13 buttered pan. When done sprinkle remainder of sugar over top, as well as melted butter. Drizzle white corn syrup (Karo) over top, cover and let rise until doubled. Bake at 375 degrees for about 15-20 minutes. Invert on cooling rack to cool.

~I use a Kitchen Aid Mixer with the dough hook attachment to mix these
~I just use Pam for the greased bowl. Lift out the dough, spray a heavy coat of Pam, turn dough to coat
~I make this ever year for Christmas morning breakfast. It's a favorite that has been in my husbands family for many years.
~Enjoy!
From: Glorious Grub Cookbook By. Joan Stewart

Your rating: None Average: 4 (6 votes)

Creamy Frosting

Ingredients: 
1 cup crisco shortening
1/4 tsp. salt
1 1/2 tsp. flavoring
2 egg white
7 cups powder sugar (this is exactly one bag full)
milk as needed
Directions: 

Cream the shortening until light. Add the salt, flavoring and egg whites. Beating well after each addition. Then add the powder sugar gradually, blending well after each addition. Continue until frosting reaches the right consistency. If too thick then add some milk. You want it to be light a fluffy but not floppy.

~This is my favorite frosting to use with decorating tips.
~Goes wonderful with this white cake too. white cake

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Fluffy White Frosting

Ingredients: 
2/3 cup sugar
2 Tblsp. water
3 Tblsp. light corn syrup
1/4 tsp. cream of tartar
1/8 tsp. salt
1 egg white
Directions: 

Add all ingredients to a double boiler and cook over rapidly boiling water. Beat with a mixer until frosting reaches stiff peaks. It takes about 7 minutes.
Let cool then frost your cake.
-I love this frosting on Angel Food Cake

Double Boiler (purchase at Sur La Table) This one is just like the one I use.

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Funnel Cake

Ingredients: 
2 eggs lightly beaten
1 1/2 cup milk
1/4 cup packed brown sugar
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
oil for frying
powder sugar for dusting
funnel for batter
Directions: 

Combine eggs, milk and brown sugar. Mix flour, baking powder and salt; then beat into egg mixture until smooth. In an electric skillet or deep fryer heat oil to 375 degrees.

Cover the bottom of the funnel with your finger then fill with 1/2 cup of batter. Take finger away and make swirly patterns in the hot oil. Fry for 2 minutes on each side or until brown. Drain on paper towel, then dust with powder sugar.

Your rating: None Average: 1 (2 votes)

Individual Cheesecakes

Ingredients: 
12 vanilla wafers
2 8oz. packages of cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
Directions: 

Line cupcake pan with cupcake liners. Place 1 vanilla wafer in each cup. Mix cream cheese, vanilla and sugar on med speed until well blended. Add eggs, mixing well. Pour over wafers, filling 3/4 full. Bake at 325 degrees for 25 minutes.

- This is 1 of my husbands favorite cheesecake desserts and by far the easiest!
From: Glorious Grub Cookbook By. Joan Stewart

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Jelly Rolls

Ingredients: 
1/2 cup flour
1/8 tsp. salt
3 egg whites
1 tsp. cider vinegar
1/2 cup sugar
3 egg yokes
1/2 tsp. Madagascar Vanilla
Directions: 

Mix together flour and salt, set aside. Beat egg whites until frothy, then add vinegar. Continue beating until egg whites are stiff or just until spoon can be turned over without whites slipping out. Add sugar gradually beating after each little bit.

Beat egg yokes until thick, lemon colored. Add vanilla and beat again. Fold yokes into whites with a spatula, using long deep strokes and as few as possible. Sift in flour, folding it in gradually.

Pour into buttered and floured 8x8" pans. Spread batter 1/2" thick. Bake in hot oven at 425 degrees for 8 minutes or until cake springs back when touched lightly with a finger.

Let cool for a few minutes, then flip pan over a flat surface and cake should come out. Spread with your favorite jam, then carefully roll up. Slice 1" rolls.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Mexican Flan

Picture: 
Ingredients: 
3/4 cup sugar (can use 1 cup)
3 eggs
3 egg yokes
1 1/2 tsp. vanilla (Madagascar)
3 ounces of packaged cream cheese
1 (14 oz.) can condensed milk
1 (12 oz.) can evaporated milk
Directions: 

Serves:8

Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. It will harden very quickly, so spread it fast.

Mix all other ingredients together in food processor; do not over whip or mix.

Add liquid to dish and place over hot water bath.

Bake at 350 degrees on middle rack for 60 minutes.

Remove from oven and water bath; allow to cool then refrigerate.

Invert to serve. Bueno.

~I made flan for the first time and it was wonderful! A very rich refreshing dessert.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Mini Chip Pound Cake

Ingredients: 
1 cup margarine
2 cups sugar
1 1/2 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 1/2 cups mini chocolate chips
Glaze: Glaze:
2 tbsp. sugar
2 tbsp. water
1/2 cup mini chocolate chips
1 tbsp. marshmallow cream
hot water
Directions: 

Combine margarine, sugar and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt; add alternately with milk, beating until smooth. Stir in mini chips. Pour into a greased and floured Bundt pan or a 10 inch tube pan.

Bake at 350 degrees for 1 hour until done. Cool completely; remove from pan. Glaze.

Glaze:
Bring sugar and 2 tbsp. water to boiling in small saucepan. Remove from heat and add mini chocolate chips; stir until melted. Blend in marshmallow cream; add hot water 1/2 tsp. at a time until desired consistency.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 3 (1 vote)

Ooey Gooey White Bunt Cake

Ingredients: 
1 cup butter softened
3 cups sugar
6 eggs
3 cups flour
1 cup heavy whipping cream
1 tbsp. vanilla (Madagascar)
Directions: 

Bake: 325 degrees for about 50 min.

Cream butter, gradually adding sugar. Combine well on medium speed. Add eggs 1 at a time beating well after each addition. Add flour and cream alternately beginning and ending with flour. Add vanilla. Pour into any bunt pan and bake about 50 min.

Cool in pan for 15 minutes.

~Make sure to spray the bunt pan with Pam.
~My favorite thing with this cake is strawberries mixed with sugar or chocolate sauce. Chocolate Sauce (It's amazing when you put both on it too)

The story about this cake was my mother in law made it for the first time and under cooked it. So that left the center a bit gooey. It tasted a bit like cake batter. We all loved it. From that time on we always undercooked it and it became know as the ooey gooey cake. This is the cake I make every year for my birthday. So don't let it cook too long. It may not need 50 minutes depending on the bunt pan you use. The tooth pick you stick in the middle should come out a bit gooey. If you don't like gooey then cook away. It tastes like a wonderful pound cake.

~Yum Yum!

Bunt Pan (purchase at Chefs Catalog) This is the Bunt pan I use and really like for this recipe.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 1 (1 vote)

Orange Chocolate Truffle Tarts

Picture: 
Ingredients: 
1 12 oz. package semi-sweet chocolate pieces (2 cups)
1 cup heavy or whipping cream
6 tbsp. butter or margarine (3/4 stick)
2 tbsp. orange-flavor liqueur
shredded orange peel for garnish
Directions: 

In heavy 2-quart saucepan over low heat, heat chocolate, heavy cream and margarine, stirring frequently until melted and smooth. Remove saucepan from heat; then add liqueur.

Refrigerate chocolate mixture about 2 1/2 hours or until very thick and of easy piping consistency, stirring occasionally as it's cooling in the frige.

While chocolate is chilling prepare and bake tartlet shells. Cool on wire rack then fill with the chocolate.

Tart Shell Recipe

This is the most decadent orange chocolate recipe I've ever tried!

Your rating: None Average: 3 (28 votes)

Pecan Pie

Ingredients: 
1 cup sugar
1/2 cup corn syrup
1/4 cup melted margarine
3 eggs, well beaten
1 cup shelled pecans
1 unbaked pie crust
Directions: 

Pie Crust - Only use 1/2 this recipe for this pie. Other 1/2 can be stored in refrigerator for about 1 week.

Roll pie crust out and place in your pie pan.

Combine sugar, corn syrup and melted margarine. Add egg that are alreadt beaten and pecans to syrup mixture, mixing throughly. Por filling into pie shell. Bake at 375 degrees for 40-45 minutes. Top should be nicely browned.
Cool and enjoy!

From: Glorious Grub Cookbook By. Joan Stewart

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Pie Crust

Ingredients: 
1 1/2 cup flour
1 tsp. salt
2/3 cup margarine (Do Not Melt)
1/4 cup cold water
Directions: 

Makes: 2 bottom crusts or 1 top and 1 bottom

Put the flour in a large bowl. Add salt and very cold water. (Makes the pastry more flakey) Cut the margarine into the flour, then use a pastry cutter to mix. When margarine is chopped up pretty well you can use your hands to finish mixing. Then divide into 2 piece and roll out for your pie pan.

~trick to not ripping your crust is when you get it rolled out fold your crust in half, then into quarters. Take and transfer to your pie pan and lay out~

~ take your extra pie crusts chunks from the side of the pie and sprinkle sugar mixed with cinnamon, then bake at 350 degrees for 8 minutes ~ A wonderful treat~

Rolling Pin (purchase at Sur La Table) I love the old fashion wooden rolling pins.

Pastry Cutter (purchase at Sur La Table) This is my favorite style of pastry cutter.

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Pina Colada Cake

Picture: 
Ingredients: 
1 yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) Cool Whip
toasted coconut (you can mix food coloring of your choice before toasting to look festive)
Directions: 

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

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Pound Cake

Ingredients: 
2 3/4 cups sugar
1 1/2 cups margarine, softened
1 tsp. vanilla
6 eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated orange or lemon peel
1 cup sour cream
Directions: 

Heat oven to 350 degrees. Generously grease and lightly flour fluted tube pan or bread pan. In a large bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake at 350 degrees for 55-65 minutes. Cool completely. Dust with powder sugar. Wonderful served with mashed strawberries and whip cream.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Pumpkin Pie

Ingredients: 
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 ounces or 1 3/4 cups) pure pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9 inch pie crust
whip cream if desired
Directions: 

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporate milk.

Pour into prepared pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.

Tip:
1 3/4 tsp. pumpkin pie spice can be substituted for the cinnamon, ginger and cloves, however the taste may be slightly different.

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Raised Doughnuts

Ingredients: 
3 to 3 1/2 cups flour
2 pkgs. active dry yeast (2 tbsp.)
3/4 cup milk
1/3 cup sugar
1/4 cup margarine
2 eggs
oil for deep frying
Directions: 

Makes: 18-20 doughnuts

In a large mixing bowl combine 1 1/2 cups of flour and the yeast. Heat milk, sugar, margarine and 1 tsp. salt until warm. 115-120 degrees; stir frequently until margarine almost melts. Add to dry mixture; add eggs. Beat with mixer on low speed for 1/2 min. Beat 3 minutes at high speed. Stir in enough of the remaining flour to make a moderately soft dough. Knead 5 to 8 min. either in a heavy duty mixer (I use KitchenAid) or by hand. Shape into ball, place in greased bowl, turn once.

Let rise in warm place until doubled, 45 to 60 minutes. Punch down, divide in half. Roll to 1/2 inch thickness. Cut with floured doughnut cutter. Cover; let rise until very light, 30-45 minutes. Fry in deep hot oil. 375 degrees for about 1 min. per side or until golden brown. Drain on paper towels.

From: Glorious Grub Cookbook By. Joan Stewart

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Rhubarb Cake

Ingredients: 
1 1/2 cups brown sugar
1/2 cup margarine
1 egg
1 cup buttermilk
2 cups flour
1 tsp. baking soda
1/2 tsp Madagascar vanilla
2 cups fine cut rhubarb
Topping:
1/2 cup sugar
1/2 tsp. cinnamon
2 Tblsp. flour
2 Tblsp. butter or margarine
Directions: 

Beat brown sugar and margarine. Beat in egg. Combine ingredients and add milk alternately with buttermilk. Stir in vanilla and rhubarb. Pour into greased 9-13 inch pan. Combine topping ingredients to make crumbs. Sprinkle on top of batter and bake at 350 degrees until toothpick inserted in center comes out clean, 20-30 minutes.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Rhubarb Cobbler

Ingredients: 
1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 cup butter or margarine
6 cups fresh or frozen rhubarb
1 to 1 1/4 cups sugar
4 tsp. cornstarch
1/4 cup water
1 egg
1/4 cup milk
vanilla ice cream (optional)
Directions: 

Prep: 45 minutes Bake 20 minutes Oven 400 degrees

For topping, in a medium bowl stir together flour, sugar, baking powder and cinnamon. Cut in butter or margarine till mixture resembles coarse crumbs. Set aside.

For filling in a sauce pan combine rhubarb, sugar, cornstarch and water. Cook and stir until thickened and bubbly. Keep filling hot.

In a small bowl stir together the egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to a 2 quart square baking dish. Using a spoon, immediately drop topping into small mounds atop filling.

Bake cobbler in a 400 degree oven for 20 minutes or till a wooden toothpick inserted into topping comes out clean. If desired serve warm with ice cream.

Your rating: None Average: 1 (1 vote)

Rhubarb Crisp

Ingredients: 
5 cups fresh rhubarb
1 1/4 cup sugar
3 tbsp. flour
3 tbsp. corn starch
1 cup regular oats
1 cup packed brown sugar
1/2 cup flour
1/2 tsp. cinnamon
1/2 cup margarine, melted
Directions: 

Mix the 1 1/4 cup sugar, 3 tbsp. flour and corn starch together. Put in a 13x9" baking pan. Then mix the oats, brown sugar, flour, melted margarine and cinnamon together and pour evenly on top.

Bake at 375 for 45 minutes.

This is a wonderful summertime dish.

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Ruth's Cinnamon Rolls

Ingredients: 
2 Tblsp. dry active yeast
1/4 cup warm water
1/4 cup sugar
1/2 cup margarine
1 tsp. salt
1 cup hot milk
1 egg beaten
3 1/2 cups flour
1/2 cup margarine to spread on dough
2 cups sugar
2 tsp. cinnamon
1 cup raisins, optional (soaked in hot water until swollen)
White Frosting:
1/4 cup margarine, melted
1 tsp. Madagascar vanilla
1/4-1/2 cup milk
3-4 cups powder sugar
Directions: 

Combine the warm water, sugar and yeast. Let the yeast proof and rise for 5-10 minutes. While the yeast is rising combine the hot milk (I heat this up in the microwave, be careful not to overflow), 1/2 cup melted butter or margarine, egg and salt. Whisk ingredients together until well blended. Add the yeast mixture to the egg mixture and mix throughly, then add the flour. Knead the dough for about 5 minutes or until well mixed and air bubbles are incorporated. Let rise until doubled in a greased bowl with a moist towel on top.

When dough is risen take it and roll it out with a rolling pin on a floured surface. A large counter or table works well. Roll the dough out into a large rectangle. about 1/2" thickness. Take some soft margarine and rub it on the entire surface of the dough with your fingers. Then mix the brown sugar and cinnamon together and spread evenly over all the margarine. Sprinkle the raisins if you want them over the sugar mixture.

Starting at the bottom of the dough, start rolling gently until you have rolled the complete rectangle and have a large tube. Take dental floss and slide under the roll. Bring both sides up together and then down opposite directions to cut the dough. (This is the best way to cut cinnamon rolls and not deform them.) Start cutting 1" rolls off the tube. When all have been cut place them in 9x13" baking pans. Bake at 350 degrees until lightly browned.

You can then leave plain or frost with a simple white frosting.

Frosting:
Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like, then spread on the cinnamon rolls.

-When I was a kid I made these in the winter time and the smell was so wonderful and tasted the same...

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 2 (2 votes)

Simple White Frosting

Ingredients: 
1/4 cup margarine, melted
1 tsp. Madagascar vanilla
1/4-1/2 cup milk
3-4 cups powder sugar
Directions: 

Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Snickerdoodle Blondie Bars

Picture: 
Ingredients: 
1 cup unsalted butter or margarine
1 cup granulated sugar
1 cup lite brown sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 1/2 cups all purpose flour
Topping:
1/4 cup granulated sugar
1 1/2 tsp. cinnamon
Directions: 

Preheat oven to 350°. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed parchment paper and pan. (I use the baking Pam spray)

In a large bowl or mixer, cream together butter and sugars. Mix in eggs and vanilla followed by dry ingredients. Mix until smooth and no streaks or lumps remain. Lightly grease hands (I use the Pam spray again), press mixture into an even layer in prepared baking pan.

Sprinkle with cinnamon and sugar topping, then bake for 25-30 minuets until a tooth pick comes out clean. Let cool, then enjoy!

Your rating: None Average: 5 (3 votes)

Strawberry Cream Cheese Frosting

Ingredients: 
1-8 oz. package cream-cheese softened
1 cup unsalted butter, softened
1/4 cup strawberry preserves
1 tsp. vanilla (Madagascar)
4 cups powder sugar
Directions: 

In a large mixing bowl beat cream cheese and butter at medium-high speed with an electric mixer for 2-3 minutes or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add powder sugar, beating until smooth. If too runny add more powder sugar, if too thick add a touch of milk.

~ This would be wonderful on white cup cakes among many other cakes.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Strawberry Preserve Cake

Picture: 
Ingredients: 
Cake:
2 1/2 cups cake flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup butter, softened
1 1/2 cups sugar
3/4 cup strawberry preserves
4 large eggs
1 tsp. vanilla (Madagascar)
1/2 cup buttermilk
red food coloring
Strawberry Cream-Cheese Frosting:
1-8 oz. package cream-cheese softened
1 cup unsalted butter, softened
1/4 cup strawberry preserves
1 tsp. vanilla
4 cups powder sugar
Directions: 

Preheat oven to 350

Cake:

Line the bottom of 2 (9 or 8 inch) pans with parchment paper. Lightly coat each pan with Pam spray and set aside.

In a large bowl, mix flour, baking powder, salt and baking soda together; set aside.

In a large mixing bowl beat butter and sugar at med. speed with an electric mixer for about 4 minutes or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally with prepared pans and spread evenly.

Bake on the middle rack of oven for 25-30 minutes, or until toothpick comes out clean. Let cool completely on a wire rack.

Spread icing between layers and on top and sides of cake. Garnish with strawberries if desired.

Icing:

In a large mixing bowl beat cream cheese and butter at medium-high speed with an electric mixer for 2-3 minutes or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add powder sugar, beating until smooth. If too runny add more powder sugar, if too thick add a touch of milk.

~This was a wonderful cake!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 1 (3 votes)

Strawberry Shortcake

Ingredients: 
4 cups strawberries quartered strawberries
1 cup sweetened whip cream
2 1/3 cups Original Bisquick
1/2 cup milk
3 tbsp. sugar + 1/2 cup sugar
3 tbsp. margarine or butter, melted
Directions: 

Shortcakes:

Heat oven to 425 degrees. Mix bisquick, milk, sugar and margarine until a soft dough forms. Drop by 6 spoonfuls onto cookie sheet. Bake for 10 to 12 minutes until golden brown. Split when warm.

Strawberries:

Cut strawberries into quarter sections, add 1/2 cup sugar and then smash with a potato smasher. Spoon over shortcakes and top with whip cream.
Enjoy!

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Streusel Top Peach Pie

Ingredients: 
Filling:
4 cups sliced and peeled peaches
1/2 cup powder sugar
1/3 cup flour
1/2 tsp. cinnamon
Topping:
3/4 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/3 cup margarine or butter
*pastry for 1 bottom pie crust
Directions: 

Bake at 375 degrees for 40-45 min.

Prepare pastry and put into pie pan. pie crust

Combine filling ingredients, then put them into the pie crust. Mix melted butter and other topping ingredients, then sprinkle over the top of the pie.
Bake for 40-45 min. until topping is golden brown.

~Two 29 oz. jars of canned peaches or 4 cups of frozen peaches (thawed and well drained) can be substituted for fresh peaches.

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Sweet Cherry Pie

Picture: 
Ingredients: 
5 cups sweet cherries, pitted
3/4 cup sugar
1/4 cup cornstarch
3 tbls. flour
Pie Crust:
1 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored crisco
4-5 tbls. cold water
Glaze:
1/4 cup powder sugar
1/4 cup water
Directions: 

Take the cherries and pit them, then add the sugar, cornstarch, and flour. Mix together thoroughly and set aside.

Mix the crust ingredients together with a pastry cutter. When mixed throughly, take a piece of wax paper and place on counter top. Divide dough into two halves and place the first half on the wax paper, putting a second piece on top. Roll the dough out to fit a 9" pie pan. Take the piece of wax paper off the crust and put it face down into the pie pan, rolling the second piece of wax paper away as you go. Repeat for the top.

Bake at 425° for 10min then 350° for 30-40mins.

Glaze:
Take the powder sugar and water and mix until lumps are gone. should be a thickened consistency like egg yoke. Poor over pie as soon as it's out of the over. This is sooooo yummy!

-My Aunt Debb taught me the glaze trick and I love it! Very good on Apple pies as well.

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Tart Shells

Ingredients: 
1 cup flour
1/4 tsp. salt
6 tbsp. cold butter or margarine, cut into cubes
1 tbsp. vegetable oil
2-3 tbsp. ice water
Directions: 

In a large bowl, mix flour and salt. Cut in butter, then with a pastry cutter blend until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tbsp. at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into 2 disks. Wrap each in plastic wrap and refrigerate for 30 minutes or overnight. Let stand at room temperature for 30 minutes before rolling.

Preheat oven to 425 degrees.

Roll each half of dough into 12 1-inch pieces. Press each piece of dough evenly into bottom and up sides of 24 mini muffin cups or mini tartlet pans. Prick each shell several times with a toothpick. Bake 15 minutes or until golden. Cool in pans on wire rack 5 minutes. Remove shells from pans and cool completely.

-These can be easily frozen once completely cooled, then taken out and filled with your favorite filling.

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White Cake

Ingredients: 
1/2 cup margarine
1 1/3 cup sugar
1 tsp. vanilla, or any flavoring (Madagascar vanilla)
2 1/4 cup flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1 cup milk
3 egg whites, beaten
Directions: 

Blend together margarine, sugar and vanilla. Mix dry ingredients together. Add alternately with milk to the margarine, sugar and vanilla mixture. When it's well blended fold in the beaten egg whites with a spatula.

Bake in 2 8" or a 9"x13" greased and floured pan. Bake at 350 degrees for 25 minutes.

~This cake is really good with Almond extract as the flavoring.
~My favorite icing for this cake is a creamy white frosting. This icing is wonderful to use with decorating tips. creamy frosting

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Yummy Flavors (purchase at Chefs Catalog) More great flavors!

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Yellow Cake

Ingredients: 
2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup softened margarine
1 1/2 cup sugar
2 eggs
3/4 cup milk
1 tsp. Madagascar vanilla
Directions: 

Put all ingredients together in a mixing bowl and mix well.

Bake at 375 degrees for 25-30 minutes. Stick a tooth pick in the center and if it comes out clean it's done.

-I love this cake with strawberries. It's a version of strawberry shortcake. Take the fresh or frozen strawberries and mix with some sugar to taste. Smash with a potato masher. Spoon onto a piece of cake.

- Another yummy thing to do with this cake, is to take a can of cherries and spread on bottom of the pan, then pour the dough on top and bake. (it make take a bit longer to bake this way though. You can use the Simple white frosting recipe on top to make it a bit sweeter.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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