Apple Hill Cake

Makes 1 cake

  • 2 cups sugar (or 1 cup brown & 1 cup white sugar)
  • ½ cup oil
  • 2 eggs
  • 4 cups diced apples
  • 2 cups flour
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking soda
  • 2 cups walnuts

Combine sugar, oil, and eggs, then add the apples. Sift together the  flour, salt, cinnamon, nutmeg, and baking soda. Combine with apple mixture. Pour into a greased 9x13-inch pan and bake in a preheated 350-degree oven for one hour.


Recipe type: 

Beatles Cookies

Makes 8-10 dozen

  • ¾ cup butter or margarine
  • 3 eggs
  • 5 ¼ cups flour
  • 2 ¼ cups sugar (plus ⅔ cup more for topping)
  • ¾ tsp salt
  • ¾ tsp soda
  • 1 Tbsp baking powder
  • 1 ½ cups sour cream
  • 1 ½ tsp vanilla
  • ½ cup chocolate pieces or mini chips
  • 1 Tbsp cinnamon (for topping)

Cream butter and 2 ¼ cup sugar. Add eggs and mix well. Sift flour, salt, soda, and baking powder. Alternately add with sour cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoonfuls onto greased baking sheets. Combine ⅔ cup sugar and cinnamon and sprinkle some on each cookie. Bake at 375°F for 12 minutes or so.

(one of Beth’s favorites from her jr. high school kitchen)


Recipe type: 

Berry Crumble

  • 3 c. thawed (or fresh) boysenberries
  • 2 T. lemon juice
  • ⅔ c. packed brown sugar
  • ½ c. flour
  • ⅔ c. quick cooking oats
  • ⅓ c. softened butter
  • ¾ t. cinnamon
  • ¼ t. salt

Spread boysenberries in 8x8x2 in. pan. Sprinkle with lemon juice. Mix remaining ingredients; sprinkle over berries. Bake about 30 minutes or until topping is light brown & berries are hot, in 375 degree oven. Serve warm and with ice cream or whipping cream, if desired. Serves 3-4. (Recipe can be easily doubled.)


Recipe type: 

Blueberry Pie

  • ¾ cup white sugar
  • ¼ cup tapioca
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 4 cups fresh blueberries
  • 1 recipe pastry for a 9-inch double crust pie
  • 1 Tbsp butter

Preheat oven to 425° F.

Mix sugar, tapioca, salt and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into ½ to ¾ inch-wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.


Recipe type: 

Buttermilk Pie

  • ½ cup butter
  • 1 ½ cups sugar
  • 3 Tbsp flour
  • 3 eggs, beaten
  • 1 pinch salt
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 deep dish pie shell

Preheat oven to 400° F.

Beat the butter and sugar together until light.

Add the eggs and beat; then beat in vanilla.

Sift the dry ingredients together and add to the batter alternating with the buttermilk; beat until smooth.

Pour into a deep dish pie shell and bake at 400° F for 10 minutes, reduce heat to 350° F and bake for 50-60 additional minutes.

Pie should turn a nice golden brown and a knife inserted should come out clean.

Best when it is just still warm (not too hot, or it will be like napalm).


Recipe type: 

Caramel Cake

  • 2 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 1 tsp vanilla
  • 8 ounces sour cream
  • 2 ⅔ cups flour (all-purpose)
  • ¼ tsp baking soda
  • 1 tsp salt
  • Caramel frosting
  • 2 sticks butter
  • 2 cups light brown sugar
  • ½ cup evaporated milk
  • 1 tsp vanilla
  • 4 cups powdered sugar

Preheat convection oven to 355° F. Cream butter and sugar until fluffy. Add eggs one at a time and beat. Add sour cream. Fully mix in dry ingredients. Put into three lightly buttered and floured pans and smooth out. Cook 35 minutes until toothpick comes out clean. Cool 5 minutes in pan. turn on rack.

Frosting: Melt butter, brown sugar and evaporated milk. Cook 2 minutes over medium heat. Add vanilla and remove from heat immediately. Add powdered sugar and beat until smooth. Frost a 3-layer cake.


Recipe type: 

Chess Pie

  • ½ c. butter
  • 2 c. white sugar
  • 1 t. vanilla extract
  • 4 eggs
  • 1 T. cornmeal
  • ¼ c. evaporated milk
  • 1 T. distilled white vinegar
  • 1 9-inch unbaked pie shell

Preheat the oven to 425 degrees F. In a large bowl, mix the butter, sugar, and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk, and vinegar until smooth. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F for 40 minutes. Let cool. Cut and top servings with whipped cream.  Serves 8.


Recipe type: 

Chocolate Blancmange (Pudding)

Serves 8

  • 1 ⅓ cups sugar
  • 7 Tbsp cornstarch
  • ¼ tsp salt
  • 1 quart milk
  • 3 ounces unsweetened chocolate
  • 1 tsp vanilla

Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly, until thickened. Add grated chocolate. Cook several minutes more to remove raw cornstarch taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5-cup mold. Chill until firm, about 3–4 hours.

Box mixes of chocolate pudding are a pallid imitation of the real thing! Try this — it’s delicious.

Per serving: 288 calories, 10g fat, 5g protein, 49g carbohydrate, 2g fiber, 130mg sodium.


Recipe type: 

Chocolate Marshmallow Cream Fudge

  • 1 ½ cups (6 ounces) toasted and chopped pecans
  • 1 can (5 ounces or ⅔ cup) evaporated milk
  • 4 Tbsp butter
  • 2 cups sugar
  • ¼ tsp salt
  • 1 7-ounce jar marshmallow cream
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 ½ tsp vanilla

Line bottom and sides of 9 X 9 X 2 inch pan with aluminum foil.

Pour evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 ½ – 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. During this time it will caramelize slightly and should get to about 230–234°F.

After 5 minutes, remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Stir in the nuts and vanilla. Immediately pour into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully lift the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into the desired-sized pieces.


Recipe type: 

Chocolate Oatmeal Cookies

Makes 4 dozen

  • ½ cup shortening
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ¼ cup flour
  • ½ tsp soda
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • ½ cup cocoa
  • ½ cup milk
  • 1 ½ cups oatmeal
  • 1 cup chopped nuts

Preheat oven to 350°F. Cream shortening and sugars. Add egg and vanilla. Beat well. Sift flour, salt, soda, and baking powder together and add to batter. Add cocoa and milk to batter. Add oatmeal and nuts. Mix well. Drop by teaspoonfuls to greased sheet. Cook at 350° F for about 7 minutes.


Recipe type: 


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