Angel Food Delight - Aunt Lulu Graves

Angel Food Dessert - Hildegarde Donovan

Apple Crisp - Louise Ulmer

Apple Nut Dessert  - Dora Lechtenberg

Banana Pudding - Aunt Lulu Graves

Bars - Lillian Knutz

Buttermilk Spice Cake - Jennie Kluthe

Butterscotch Pie  - Aunt Lulu Graves

Butterscotch Squares - Louise Ulmer

Cherry Cheese Pie - Betty Hammer

Cherry Crunch - Dora Lechtenberg

Chocolate Cake - Louise Ulmer

Chocolate Upside Down Cake - Louise Ulmer (from LaVerta Palmer)

Custard Pie - Louise Ulmer

Crazy Crust Apple Pie - Louise Ulmer

Dessert Cake - Louise Ulmer

Double-Strawberry Parfait Pie - Louise Ulmer

Fruit Cocktail Dessert Cake - Mrs. Jack (Mary) Seeman

Graham Cracker Crust - Aunt Lulu Graves

Impossible Pie - Louise Ulmer


Mystery Bars - Millie Hammer

Oatmeal Cake - Louise Ulmer

Orange-Spice Cake - Aunt Lulu Graves

Peanut Butter Cake - Dora Lechtenberg

Pear Nut Torte - Louise Ulmer

Pie Crust - Aunt Lulu Graves

Pie Crust - Lillian Knutz

Pig Cake - Louise Ulmer

Pistachio Pudding Dessert - Louise Ulmer

Raspberry Pretzel Dessert - Louise Ulmer

Red Devils Food Cake - Jennie Kluthe

Rhubarb Cake - Lillian Knutz

Rhubarb Custard Pie - Louise Ulmer

Rhubarb-Strawberry-Coconut Cake - Aunt Lulu Graves

Rhubarb Torte - Mary Yost

Sour Cream Raisin Bars - Louise Ulmer

Spice Cake - Aunt Lulu Graves

Strawberry Angel Food Cake Dessert - Lillian Knutz

Wacky Cake - June Hammer

White Cake - Jennie Kluthe



















Wacky Cake


2 C. sugar

3 C. flour

1 tsp. salt

2 tsp. baking soda

1/2 C. Cocoa

2 T. vinegar

2/3 C. oil

2 C. cold water

2 tsp. vanilla


9x13" pan, greased.  Sift together flour, sugar, salt, soda and cocoa.  Set aside.  In a medium bowl, stir together wet ingredients.  Stir wet ingredients into dry ingredients and mix until well combined.  Pour batter into cake pan.  Bake 30-35 minutes or until cake tests done.  When cake is cool, prepare frosting.  [note: we did not have the frosting recipe and found this one online, and it looks to be similar]




1 1/2 C. sugar

3 T. baking cocoa

1/3 C. milk

1/3 C. butter

1 tsp. vanilla


In medium saucepan, combine sugar, cocoa, milk and butter. Bring to a rolling boil over medium heat, and boil for 5 minutes, stirring constantly.  Remove from heat.  Add vanilla and beat until glossy and frosting starts to thicken.  Pour over top of cool cake and smooth across the cake with the back of a spoon.  Frosting will harden as it cools, so work quickly.



Rhubarb Torte


1 cup flour

cup margarine

2 Tablespoons sugar

Dash of salt


Mix together and crumble and pat in 9x9 pan. Bake at 350 for 20-30 minutes.


Mix ingredients for filling


2 cups rhubarb cut fine

3 egg yolks

2 Tablespoons flour

cup half & half  (or canned milk)

Teaspoon salt

1 cup sugar


Cook until thick and pour over crust and cool awhile.  Beat 3 egg whites till stiff. Cover rhubarb mixture, then brown in oven.



Peanut Butter Cake


1/2 C. butter

2 1/2 C. cake flour

1 1/2 C. sugar

3 tsp. baking powder

1/2 C. peanut butter

1 C. milk

1 or 2 eggs


Mix all together, bake until cake tests done.  Frost with Chocolate Peanut Butter Frosting:

Cream 1/2 C. peanut butter and 1/3 C. unsweetend chocolate, add 2 2/3 C. powdered sugar 1/2 C. cream, some vanilla and salt.  Beat until smooth and spread on cooled cake.



Apple Nut Dessert


1 egg, beaten

3/4 C. sugar

1/4 tsp. salt

1 C. chopped nuts

1 C. chopped apples



Slowly add sugar to egg and beat till dissolved; stir in apples, nuts and vanilla.  Bake at 300 to 325F.  Serve with whipped cream or ice cream.



Cherry Crunch


1 pkg. white cake mix

1 can cherry pie filling

1 tsp. lemon juice (optional)

1/2 C. nuts (optional)

1/2 C. butter


Spread pie filling in 9x9 pan and sprinkle with lemon juice.  Combine dry cake mix, nutx and melted butter, and sprinkle over filling.  Bake 350F for 40-50 minutes.  Serve with whipped cream or ice cream.



Pear Nut Torte


1 egg

3/4 C. sugar

2 T. flour

1 tsp. baking powder

1/4 tsp. salt

2 large ripe pears

1/2 C. chopped nuts

1 tsp. vanilla


Beat egg and sugar until light; mix flour, baking powder and salt.  Stir into egg and sugar mixture.  Peel pears and cut into large diced pieces.  Combine with batter, nuts and vanilla.  Sprinkle top with cinnamon.  Bake in a 8" buttered square pan at 350F for 35 minutes.  Serve warm or chilled with whipped cream or ice cream.



Fruit Cocktail Dessert Cake


1 C. sugar

1 egg

1 can fruit cocktail (juice and all)

1 1/4 C. flour (add 1/4 C. flour more if there's a lot of juice)

1 tsp. soda

1/4 tsp. salt


Mix together and put in a 9x13" pan and cover the top with the following:

1/2 C. brown sugar

1/2 C. nut meats (or coconut)


Bake at 325F for 1 1/2 hours.



Chocolate Upside Down Cake


1 C. flour

2 tsp. baking powder

3/4 C. sugar

1 T. cocoa

1/2 C. nuts

1/2 C. milk

2 T. melted butter

1 tsp. vanilla


Mix flour, baking powder, sugar, cocoa, and nuts till well blended.  To this, add milk, melted butter and vanilla.  Spread in a 9x9" pan. 


Mix these ingredients and pour over the top of the batter in pan:

1/2 C. white sugar

1/2 C. brown sugar

2 T. cocoa

1 C. hot water


Bake at 350F for 25-35 minutes.  Serve with whipped cream or ice cream.



Oatmeal Cake


1 1/2 C. boiling water

1 C. dry oatmeal

1/2 C. Crisco

1 C. white sugar

1 C. brown sugar

2 eggs

1 1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

dates and nuts


Pour boiling water over dry oatmeal; let sit for 20 minutes.  Cream Crisco and sugar, add eggs and beat well.  Sift dry ingredients and add alternately with otameal mixture, dates and nuts.  Bake in a medium oven about 35-40 minutes.  Ice with the following:


1/2 C. margarine

1/2 C. brown sugar

1/4 C. cream

1 C. coconut

1 tsp vanilla

1/2 C. nuts


And put under broiler on low heat, in the lowest part of the oven.



Pig Cake


1 yellow cake mix

2 eggs

1 can mandarin oranges with juice

1/2 C. Crisco oil


Mix all and bake 30-35 minutes at 350F.  Cool.



8 oz. Cool Whip

1 pkg. instant vanilla pudding

8 oz can crushed pineapple with juice

1/2 C. powdered sugar


Mix together and spread on cake.



White Cake


3 eggs

1 C. white sugar

1 C. sweet cream

1 1/2 C. flour

2 tsp. baking powder

1 pinch salt

1 tsp. vanilla


Bake in moderate (350F) oven from 20-30 minutes.




Buttermilk Spice Cake


1 C. white sugar

1 C. brown sugar

1 C. butter

2 C. buttermilk

2 2/3 C. flour

2 tsp. soda (dissolved in buttermilk)

2 eggs

1/2 tsp. cloves, nutmeg and cinnamon

Raisins and Nuts


Bake in a moderate (350F) oven about 35-40 minutes.



Pie Crust


1 C. Crisco

2 C. flour

1/2 tsp. salt



Cut Crisco into flour and salt mixture till it resembles coarse crumbs. Add enough water, a little at a time, to make a smooth consistency.



Rhubarb Cake


1 1/2 C. raw rhubarb, sliced

1 1/2 C. brown sugar

1/2 C. shortening or oil

1 tsp. salt


1 C. soured milk (put 1 T. lemon juice in measuring cup, fill with milk to make 1C.)

1 tsp. baking soda

1 tsp. vanilla

2 C. flour

1/2 C. brown sugar

1 tsp. cinnamon.


Cream brown sugar and shortening; add salt, milk, baking soda, vanilla.  Mix well.  Add flour, mix.  Add rhubarb slides and put in baking pan*.  Combine 1/2 C. brown sugar with cinnamon and crumble on top of batter.  Bake 375 for 35 minutes.


*I used a smaller oblong pan and it was about right






15 graham crackers, crushed

2 T. sugar

1/4 C. melted butter


Marshmallow Layer:

1/2 lb. marshmallows

1/2 C. milk

1 C. cool whip


Fruit Layer:

1 1/2 C. fruit (strawberries, blueberries, etc.)

1/4 C. sugar (optional)

3 T. cornstarch



Mix crust ingredients and press 1/2 of it in a 9x13" pan.  Combine marshmallows and milk in a saucepan and heat, stirring until marshmallows are melted.  Add 1 C. Cool Whip.  Combine fruit, sugar, and cornstarch and cook till thickened, and cool.  Spread half of marshmallow mixture on top of crumbs, top with fruit, and then add remaining marshmallow mixture.  Top with remaining graham cracker crumbs.  Chill and serve.



Strawberry Angel Food Cake Dessert


1 angel food cake (loaf), cut into cubes

2 pkgs of strawberry jello

2 (10 oz) pkgs frozen strawberries

1 C whipped cream


Prepare jello as usual using juice from strawberries as part of the water.  Let set till syrupy.  Add whipped cream and blend; add strawberries.  In 9x13" cake pan, layer cake cubes, then strawberry mixture, then more cake cubes, ending with strawberry mixture.




Apple Crisp


4-5 Apples, sliced

1/2 C. flour

3/4 C. brown sugar

1/2 C. butter

3/4 C. corn flakes, crushed

Whipped cream


Put sliced apples in an 8x8" pan.  Mix crushed corn flakes, sugar, flour and butter, and put mixture over apples and bake 30 minutes.  Serve with whipped cream.



Pistachio Pudding Dessert


Crust ingredients:

1 C. flour

1 stick butter

1/2 C. crushed nuts


Layer 1 ingredients:

8 oz. cream cheese

1 C. powdered sugar

1 C. Cool Whip


Layer 2 ingredients:

2 (3oz.) pkg instant pistachio pudding mix

3 C. milk

1 tsp. vanilla


Remaining Cool Whip from 8 oz container

Chopped nuts


Mix crust ingredients, and press into a 9x13" pan.  Bake 15 minutes at 350F.  Cool.  Mix Layer 1 ingredients and pour over cooled crust.  Mix Layer 2 ingredients until very thick.  Pour on top of Layer 1.  Top with remaining Cool Whip.  Sprinkle with chopped nuts if desired.



Raspberry Pretzel Dessert


2 C. crushed pretzels (not too finely)

3 T. sugar

3/4 C. butter, melted

8 oz. Cream cheese, softened

1/2 C. confectioners sugar

1 C. heavy cream, whipped

2 C. miniature marshmallows

6 oz. package raspberry jello

2 1/2 C. boiling water

10 oz pkg. frozen raspberries


Mix crushed pretzels with sugar and butter; press into bottom and sides of 9x13" pan.  Bake 350F for 15 minutes.  Set aside to cool.  Cream softened cream cheese, add confectioner's sugar and beat well.  Fold in whipped cream and marshmallows, spread over cooled crust.  Dissolve jello in water, stir in berries, breaking up to thaw.  Chill until slightly thickened, then spread over cream cheese layer.  Chill.




Dessert Cake


1 pkg yellow cake mix

1 box instant vanilla pudding

2 C. milk, divided

1 (20 oz) can crushed pineapple

8 oz. cream cheese

8 oz. cool whip

Chopped nuts


Bake cake according to package directions in a 9 x 13" pan.  Mix pudding with 1 1/2 C. of milk.  In separate bowl soften cream cheese and mix with remaining 1/2 C. milk.  Blend cream cheese mixture with pudding mixture until smooth.  Spread on cooled cake.  Lightly drain crushed pineapple and spread on top of pudding mixture.  Spread Cool Whip on top of pineapple and sprinkle with chopped nuts.  Refrigerate.



Rhubarb Custard Pie


unbaked pie shell



4 egg yolks, beaten

1/2 C. sweet cream

3 T. flour

1 1/2 C. sugar

1/2 tsp. nutmeg

1/4 tsp. salt

3 C. diced rhubarb


Mix filling ingredients together and put in unbaked pie shell, bake 350F 35 minutes.  Use egg whites for meringue topping.



Crazy Crust Apple Pie


1 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 T. sugar

1 egg

2/3 C. shortening

3/4 C. water

2 C. diced apple

2/3 C. sugar

1/2 tsp. cinnamon


Blend flour, baking powder, salt, 1 T. sugar, egg, shortening and water and beat 2 minutes at medium speed.  Pour batter into 9" pie pan.  Combine apple, 2/3 C. sugar and cinnamon; spread to within 1/2" of the edges of the batter, bake 45 -50 minutes in 425-450F oven.


Impossible Pie


1/2 C. margarine

4 eggs

1 C. white sugar

2 tsp. vanilla

1/2 C. flour

2 C. milk

1 C. coconut


Blend all ingredients in a blender for a few seconds.  Pour in a 10" pie tin.  Bake 350F 45-50 minutes.  Flour will settle to bottom, center is custard.



Butterscotch Squares


2 eggs, well beaten

1 C. sugar

3/4 C. margarine

2 1/2 C. graham cracker crumbs

2 C. mini marshmallows

1/2 C. coconut

1/2 C. nuts

1 pkg butterscotch chips

3 T. peanut butter


Mix eggs, sugar and margarine and bring to a boil.  Cool until lukewarm.  Mix graham crackers, marshmallows, coconut and nuts.  Mix well and pat in 9 x 13 " pan.  Melt chips and peanut butter and spread over crust.  Cool before cutting.  Can use chocolate chips instead of butterscotch chips if desired.



Sour Cream Raisin Bars


2 C. raisins



1 C. brown sugar

1 C. margarine

1 3/4 C. oatmeal

1 3/4 C. flour



1 1/2 C. sour cream

1 C. sugar

2 1/2 tsp. cornstarch

3 beaten egg yolks

1 tsp. vanilla

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg


Cook raisins in a little water 10 minutes, drain.  Mix crust ingredients well and spread 1/2" layer in a 9 x 13" pan reserving the remainder.  Bake 10 minutes.  Mix together the raisins with other filling ingredients and cook stirring constantly until thick.  Pour over crust and top with the remaining crust mixture.  Bake 30 minutes at 350F.




Double-Strawberry Parfait Pie


Graham cracker or regular pie shell, baked

1 pkg. lemon jello

1 1/4 C. boiling water

1 pt. strawberry ice cream

2 C. fresh, ripe strawberries, sliced


Empty jello into a bowl, add boiling water and stir until gelatin is dissolved.  Add ice cream by heaping spoonfuls, blending well after each addition.  Blend until mixture is smooth.  Chill in refrigerator 15-20 minutes or until mixture mounds when dropped from a spoon.  When gelatin mixture is of desired consistency, mix in the strawberries. Turn into a pie shell and chill 60 minutes.



Chocolate Cake


1/2 C. shortening

2 C. sugar

4 T. cocoa

2 eggs

1 C. buttermilk

2 tsp. soda

1 pinch salt

1 tsp. vanilla

2 heaping C. flour

1 C. boiling water


Cream shortening and sugar.  Add eggs and add the remaining ingredients in order given.  Bake 325 F. for 45 minutes.




Custard Pie


4 eggs, beaten

2 C. milk

1/2 tsp. vanilla

1/2 C. sugar

4 T. flour


Mix all ingredients thoroughly and pour into a greased and floured pie plate.  Bake 350F for 30 minutes.  Very easy and very good.




Red Devils Food Cake  "Very good"


1 1/2 C. sugar

1/2 C. shortening

3 eggs

1/2 C. cocoa dissolved in hot water

1 C buttermilk with 1 tsp. soda dissolved

1 tsp. salt and 1 tsp. vanilla

2 C. flour


Mix together and bake in a moderate oven (375F) approximately 40 minutes.



Angel Food Dessert


2 C. angel food cake, cubed

1 pkg instant vanilla pudding

3/4 C. milk

1 pint vanilla ice cream, softened

1 pkg strawberry jello

3/4 C. hot water

1 pkg frozen whole strawberries


Place cake cubes in an 8x8 dish.  Cream vanilla pudding mix with milk and add vanilla ice cream; pour over cake cubes.  Mix strawberry jello with hot water and dissolve; add frozen strawberries and stir until berries are melted.  Let jello partially set, and then pour over cake and pudding mix.  Refrigerate overnight.



Banana Pudding


3 eggs

1 1/2 C. milk

3 Tbl. butter

2 or 3 bananas

1 1/4 C. brown sugar

1 tsp. vanilla

3 Tbl. flour

2 or 3 boxes vanilla wafers


Melt the butter in a saucepan with the sugar, and 1 C. of the milk.  Mix the remaining milk with the flour and add it to the mixture in the saucepan, cooking until thickened.  Separate the eggs, and beat the yolks.  Add them to the mixture in the saucepan by tempering (adding a small amount of the hot liquid to the eggs while whisking, and then adding the eggs to the hot liquid).  Cook, stirring constantly.  Add vanilla and cool a little.  In a baking dish, put a layer of the pudding in the bottom, and top with vanilla wafters, then a layer of sliced bananas.  Repeat until pudding is used up, ending with a layer of pudding on top.  Using the egg whites, make a meringue with 6 T. white sugar, and top the pudding with this.  Brown the meringue lightly under the broiler.  Serve cold.



Graham Cracker Crust


1 1/4 C. (15) graham cracker crumbs

2 Tbl. sugar

1/4 C. melted butter or margarine


350F oven.  Mix graham cracker crumbs with sugar in a bowl.  Add melted butter and mix thoroughly.  Press mixture firmly and evenly against the bottom and sides of the baking pan.  Bake 10 minutes or until light brown.




Butterscotch Pie


2 T. butter

1 C. brown sugar

1 C. milk

2 egg yolks

1 Tbl. flour or cornstarch


Melt butter, add sugar and cook until a rich brown.  Add milk and let simmer until sugar is dissolved.  Then add egg yolks which have been mixed with flour or cornstarch (temper by adding a little of the hot mixture to the yolks while whisking, so the eggs don't cook when you add them to the saucepan).  Place mixture in pie shell, and top with meringue.



Pie Crust


1 C. lard

1/2 C. water

1 tsp. salt

1/2 tsp. baking powder

3 C. flour


Put water and salt in a saucepan and let come to a boil.  Add lard and stir until melted.  Mix together flour and baking powder, then add to melted lard mixture.  Let cool before using.  This makes 2 covered or 4 shells.



Angelfood Delight


1 angelfood cake, broken into 1" cubes

2 pkg. lemon jello

1 pt. whipping cream

1 large can crushed pineapple

1 small jar maraschino cherries

1 can fruit cocktail

32 mini-marshmallows (or 8 large ones, cut into quarters)

1/4 C. chopped walnuts, optional


Place cubes of cake into a large mixing bowl.  Mix up jello according to package directions, but use pineapple and cherry juice instead of water.  Whip the cream and set aside; when jello starts to thicken, whip it and add it to the whipped cream.


Add drained pineapple, cut up cherries, marshmallows and chopped nuts and toss well.  Add this to the cake and mix thoroughly.  Pour into angelfood pan and chill in refrigerator several hours or overnight.  When ready to serve, frost with whipped cream, then fill center with fruit cocktail.


Orange-Spice Cake


1/2 C. margarine

1 1/4 C. sugar

1 Tbl. grated orange rind

2 eggs

2 C. sifted flour

3 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 tsp allspice

1/2 C. milk

1/4 C. orange juice


Cream margarine, add sugar gradually and cream together until light and fluffy.  Add orange rind, then eggs, one at a time, and beat well after each addition.  Sift dry ingredients together.  Combine milk and orange juice.  Add dry ingredients alternately with wet ingredients to creamed mixture, beginning and ending with dry ingredients.  Bake 20-25 minutes at 350F.   For frosting - mix whipped cream with one tsp. grated orange rind.


Rhubarb-Strawberry-Coconut Cake (prepare the day before serving)


1 pkg (15 oz) angel food cake mix, prepared as directed on package



1 lb. frozen rhubarb, thawed

1/2 C. white sugar

1/4 C. cornstarch

10 oz. frozen strawberry halves, thawed and undrained



1 C. heavy cream

1/2 C. sifted powdered sugar

1 can (3 1/2 oz) flaked coconut


Make filling: drain rhubarb, reserving liquid.  Cut into small pieces, about 1/4".  In medium saucepan, combine sugar and cornstarch, stirring to mix well.  Add rhubarb, liquid, and strawberries, along with 1/4 C. water.  Bring to a boil over medium heat stirring constantly.  Reduce heat and simmer 5 minutes, stirring occasionally.  Remove from heat. Put into a metal bowl, place sheet of waxed paper directly on surface of filling, refrigerate until well chilled, about 2 hours.


With a serrated knife, cut cake crosswise into four layers.  On a cake plate, put layers together with 1/3 of the filling between each layer.


Frosting: In a medium mixing bowl, whip cream with sugar just until stiff.  Spread top and side of cake with whipped cream.  Sprinkle coconut all over.  Refrigerate overnight to chill thoroughly.


Makes  10-12 servings.


Spice Cake


1/3 C. Crisco 

1 1/3 C. brown sugar

2 eggs

1/2 C. milk

1 1/2 C. flour

3 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. grated nutmeg

1 C. chopped raisins


Beat all ingredients except raisins together.  When smooth, stir in raisins.  Bake in a greased loaf pan at 350F for 60 minutes or until cake tests done.  Also works well for cupcakes.


Mystery Bars


40 soda crackers

1 C. brown sugar

1 cup butter

12 oz bag chocolate chips


350 F oven.  Arrange soda crackers on a cookie sheet in a single layer.   Mix brown sugar and butter together in a saucepan and bring to a boil.  Boil 3 minutes.  Pour mixture over crackers and bake 5 minutes.  Remove from oven and immediately sprinkle with chocolate chips; let set a few minutes to melt, then spread over cracker mixture and cool.  Break into pieces.




Cherry Cheese Pie


1 (9") graham cracker crumb crust

1 (8 oz) package cream cheese, softened

1 (14 oz) can sweetened condensed Milk

1/3 C. lemon juice

1 tsp. vanilla extract

Canned cherry pie filling, chilled


    In a large mixer bowl, beat cream cheese till fluffy.  Beat in sweetened condensed milk until smooth and well-mixed.  Stir in lemon juice and vanilla.  Pour into crust and chill 3 hours or until set.  Top with desired amount of pie pilling before serving.  Refrigerate leftovers.




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