Recipes | Cakes & Pies

    by Sister Jan M.

    2 cups flour
    3/4 cup sugar
    2 teaspoons baking powder
    1 egg
    1/2 cup milk
    1/2 cup butter, softened
    1 cup chopped pecans
    1 cup fresh or frozen blueberries

    1/2 cup sugar
    1/3 cup flour
    1/4 cup cold butter

    In a large bowl, combine the flour, sugar and baking powder. Whisk the egg, milk and butter; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in square baking pan.

    For topping, combine sugar & flour in a bowl, cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serves 9
    by Sister Marilynn W.

    1/4 Cup melted Butter
    2 Cups Sugar
    2 Eggs
    3 Tablespoons Milk
    1 Teaspoon Vanilla
    4 Cups chopped Apples
    1 Cup either Raisins or Dates
    2 Cups Flour
    3/4 Teaspoon Soda
    1/2 Tablespoon Baking Powder
    1/2 Teaspoon Salt
    1 Teaspoon Cinnamon

    Preheat oven to 350 for 9" X 13" non-stick dark pan, or 325 for glass pan.

    1. Mix together the first 5 ingredients.
    2. Add apples. I use 4 medium sized Fugi apples peeled (and cut into pieces about the size of 1/2 your little finger or larger), and either the Raisins or Dates.
    3. Mix dry ingredients and add to all the other ingredients.
    4. Batter will seem VERY DRY, but just mix it well with large spoon and it will work. (The moisture in the apples compensate for the lack of other liquid in the recipe).
    5. Bake 45 to 60 minutes in greased and floured (or Pam Spray).
    6. As soon as you take it out of the oven, spread about 1/4 to 1/2 cube of butter on the top.

    This recipe makes for a lot of good snacking. When cool, I cut it into 2 X 2" squares, wrap them in foil, and store them in the refrigerator. They keep many weeks, and almost improve with age. ENJOY!
    by Anonymous

    2 cups coconut milk
    1/2 cup sugar
    1/4 t. salt, optional
    3 T. cornstarch
    3 T. cocoa
    1 or 2 pie crusts (graham-baked)
    Whipped cream, optional

    Heat coconut milk, cocoa, cornstarch, salt, and sugar in a pan until it boils and becomes thick. Pour into prepared graham shells. Chill at least 1-2 hours for best results. Add whip cream if desired. Do not freeze!
    by Anonymous

    1 pastry for 9 inch double crust pie
    1/2 cup unsalted butter
    3 tablespoons all-purpose flour
    1/4 cup water
    1/2 cup white sugar
    1/2 cup packed brown sugar
    8 Granny Smith apples,
    peeled, cored and sliced

    Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
    by Anonymous

    2 cups flour
    1/2 cup sugar
    4 t. baking powder
    1/2 t. salt
    1/2 t. cinnamon
    1 cup orange juice
    1/2 cup honey
    1 t. vanilla extract
    8 oz. package dates, chopped and pitted
    1 cup raisins

    Step 1: Preheat oven to 350 degrees (325 degrees if using a glass pan). Grease a 9-by-9 pan with vegetable shortening and dust lightly with flour.

    Step 2: Combine 1/2 cup sugar, 4 t. baking powder, 1/2 t. salt, 2 cups flour, and 1/2 t. cinnamon.

    Step 3: Mix in 1 cup orange juice, 1/2 cup honey, 1 t. vanilla extract, 8 oz. package chopped, pitted dates, and 1 cup raisins. Blend all thoroughly.

    Step 4: Pour into pan and bake 45 minutes. If using a glass pan, check after 40 minutes.
    by Sister Jan M.

    1/2 cup softened butter
    1 1/2 cups sugar
    1 egg
    1 cup sour milk
    1 teaspoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    2 cups flour, unsifted
    (reserve 2 tablespoons to mix with rhubarb)
    2 cups diced rhubarb, fresh or frozen

    Cream together butter, sugar and egg; add sour milk, alternately with combined flour, soda and cinnamon. Mix until smooth. Add vanilla. Toss rhubarb with reserved flour, add to mixture; spread in greased and floured 13-in by 9-in by 2-in cake pan. Bake at 350 degrees for 35 minutes. Serve plain or with whipped cream. Serves 10 to 12.