Category Archives: Desserts

My cousin Marjorie found her mother’s white Christmas cake recipe that I had asked her for.  At first she didn’t think she had it and then one day, she was cleaning my aunt’s house and came across it.  I was so grateful as my aunt would no longer remember it and my uncle (her brother) really likes that cake.  There was only one problem; the recipe card only lists the ingredients, no prep method.  It took a few tries, but I made it today and I think I’ve nailed it down pretty good.  It’s labour-intensive, but definitely worth it!

A couple of things to note…

1. I don’t like a ton of fruit in my cakes so I put far less quantities in mine than what the recipe calls for.  I’ll give the quantities as they are listed on the recipe card.  One can adjust it as they see fit.
2. I’ve substituted the white sugar with Splenda and have also done a half and half split.  They all work, just remember, if you use Splenda, it won’t last as long sitting out so you might want to shove it in the fridge.
3. I’ve used both a food processor with a dough blade and a Mix Master to make this cake.  I had more problems with the Mix Master.  The food processor was easier, but do NOT mix your fruit in it!  It will turn it into a pink mess (trust me hahaha).  I don’t even recommend mixing the fruit in with a Mix Master.  Do that part manually.

Ingredients:

• 1 lb butter (I use room temperature, not melted)
• 2 c white sugar
• 6 eggs beaten separately
• 1 tsp vanilla
• 1/2 lb mixed peel
• 1/2 lb red cherries
• 1/2 lb green cherries
• 1/2 lb sliced almonds
• 1/2 lbs pineapple
• 1 1/2 lbs raisins (optional, I use golden raisins)
• 4 c all purpose flour
• 2 tsp baking powder (I use 2 tbsp, it rises better and you don’t taste it)
• 3/4 c milk

Preparation:

Preheat oven to 325º F.  In a mixing bowl, add flour and baking powder, then mix well and set aside.  Cream butter and sugar.  Slowly add eggs and mix to a silky smooth consistency.  Add vanilla and milk.  Continue blending until smooth.  Slowly add flour mixture and blend until it forms a nice thick smooth consistency making sure to occasionally scrape down the sides of the bowl.  Once the batter is smooth, pour into a large mixing bowl and start adding all the fruits and almonds.  Mix very well.  Pour into a large greased baking dish and smooth out.  Bake for about 30 minutes and check doneness with a toothpick.  Bake until it’s cooked through (when toothpick comes out clean).  Let cool.  Add icing (Nanny’s cream cheese icing is good!) if desired.

Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine.  I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you like more rhubarb I guess)  🙂 It makes 2 pies.

Ingredients:

• 6 c strawberry (cut in chunks)
• 6 c diced rhubarb (also cut in chunks about a 1/2″ thick)
• 2 c Splenda (for baking)
• 1 c white flour

Preparation: Dump all ingredients into a large bowl and toss well to coat.  Put into a freezer-safe container or freezer bag then into the freezer it goes.  Easy as that.

Baking Instructions: When filling has thawed, place half of the mixture into 1 pie shell (I use frozen pre-made shells and keep it frozen until I want to use it).  Dot with butter (about 2 tbsp) and cover with crust (crumble, pie dough, or butter puff pastry all work well).  Bake at 400°F.

I made a double batch of these today and they’re quite good!  This is the recipe for a single batch (makes a dozen muffins).  They’re not very sweet which is nice but if you do like it a bit more sweet, add a little more brown Splenda to the mix or just put some kind of icing on it.  I used Betty Crocker French Vanilla icing on a few of them and it’s quite yummy 🙂

Ingredients:

• 1 c all purpose flour
• 1 c whole wheat flour
• 1 c rolled oats (preferably not quick oats, but hey, if that’s all you have, give it a whirl)
• 1 rounded tsp baking powder
• 1 rounded tsp baking soda
• 1/2 tsp salt
• 1/2 c brown Splenda
• 1 tbsp pumpkin pie spice
• 3 mashed large bananas
• 1/3 c. melted butter or vegetable oil
• 2 eggs
• 1 tsp vanilla
• About a half cup of walnuts (more or less as you wish)

Preparation:

Preheat oven to 375 F and grease a muffin pan (you’ll need 12 wells).  Mix first 8 ingredients (the dry stuff) in a large bowl.  In a separate bowl, mix the remaining ingredients except walnuts (so the wet ingredients).  Incorporate the wet ingredients into the dry ones and mix, but just until it’s mixed (don’t over mix).  Mix in walnuts and divide it into the muffin pan. Bake for about 13 minutes at 375.  Check with a toothpick and adjust baking time if necessary.

I love this!  It’s not great for my blood sugar levels but a little of it doesn’t hurt 😉

Ingredients:

• 2 large cans of fruit cocktail
• 2 small cans of Mandarin oranges
• 2 tubs of Cool Whip
• 1 package of banana pudding mix (I had Dr. Oetker on hand)
• 1 package of vanilla pudding mix

Mix the Cool Whip and pudding mixes together until well blended. Drain fruit cocktail and Mandarin oranges and add to the Cool Whip mixture. Coat well. This makes a lot.  Mmmmm it’s so good!  Next time instead of using vanilla, I’ll see how it is with chocolate pudding mix 🙂

I originally had this with Nanny’s Chocolate Cake recipe but have decided to give it its own post.

Ingredients:

• 1/2 c whipping cream
• 2 tbsp cocoa
• 1/2 tsp vanilla

Preparation:

Mix all ingredients together. Let stand in fridge for 1/2 hour. Beat until stiff and pile onto cake.

I originally had this in Nanny’s Carrot Cake recipe and decided to give it its own post.

Ingredients:

• 4 ounces cream cheese
• 2 tbsp margarine
• 2 c icing sugar (I would just use Splenda)
• 1 tsp vanilla

Preparation:

Mix all ingredients together until smooth. Spread onto a cooled cake.

I’m going to make these this weekend and Brad will be the guinea pig 😉  Oh woe is him!  hehehehehe  I will be modifying it so that it’s a pan of brownies rather than individual ones.  They’ll be so easy to make.  This recipe calls for 1 c Nutella, I’m going to try 3/4 c Nutella and 1/4 c peanut butter.  Mmmm should be good!

Ingredients:

• 1 cup nutella
• 2 eggs
• 10 Tb all purpose flour (or 1/2 cup plus 2 Tb)
• 1/4 tsp salt (optional)
• 1/4 cup chocolate chips (optional)

Preparation:

Preheat oven to 350 degrees F. Line a regular (not a mini) 12 cup muffin tin with paper liners. Mix together eggs and Nutella in a medium bowl until smooth. Add in flour and mix until just combined. Evenly spread into prepared muffin cups. Sprinkle each with a few chocolate chips, if desired. Bake 12 minutes

Notes:

If you microwave the Nutella for a few seconds, it will soften it and allow for easier mixing.