5. Cakes & Pies


DRIED CHERRY SCONES - Chastity Bennicoff
(Make extras and put in the freezer. I love these with coffee in the morning).

2 cups all-purpose flour
¼ c. plus 3 tbs. sugar
1 ½ tsp. baking powder
½ tsp. salt
¼ c. chilled margarine, cut into small pieces
½ c. dried tart cherries or cranberries (I use Craisins)
½ c nonfat buttermilk (to make: 1 c. milk, 1 tbs. white vinegar; let stand 5 minutes and use what is needed)
1 tsp vanilla extract
¼ tsp almond extract
1 egg, lightly beaten
Vegetable cooking spray
Egg white, lightly beaten
Tablespoon sugar

Combine first 5 ingredients in a bowl; cut in margarine until it resembles coarse meal. Add cherries, toss well (You can add ¼ c. white chocolate chips as well). Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

Turn dough out onto a light floured surface, and with floured hands, knead 4 to 5 times. Put the dough into an 8 inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400 for 18 minutes or until golden. 1 dozen. (I only make them fancy for others. I usually just make small biscuit like things and use coarse sugar on top.)


DAN VOYE'S BIRTHDAY CAKE - Donna Voye

1-3/4 cup unsifted all-purpose flour
2 cups sugar
3/4 cup HERSHEY's Cocoa
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
3 eggs
1 cup milk
1/2 cup vegetable oil
2 tsps. vanilla
1 cup boiling water
1 cup mayonnaise

Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla; beat at medium speed 2 minutes. Stir in boiling water (batter will be thick). Add mayonnaise. Pour into two greased 9" or three 8" layer pans -- or one 9"x13" pan. Bake 350 degrees for 30-35 minutes for layers; 35-40 minutes for 9x13 pan. Cool 10 minutes.
Frost -- If making layer cakes use frosting as filling too (I made the two 9" layer pans and I had enough frosting by doubling recipe) layers and on top...let drip down on sides.

FROSTING (Remember to double if making layer cakes so there is enough for filling)
3/4 cups semisweet chocolate chips
3 Tbls. butter
1 Tbls light corn syrup
1/4 tsp vanilla

In a double boiler over hot (not boiling) water combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth. Then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.


PEACH CAKE - Donna Voye

1 box yellow cake mix
2 eggs
½ cup sour cream
1 can peach pie filling

Mix above ingredients well (use beaters on low). Bake 350 degrees for 25-30 minutes

Topping:
1 – 8oz. pkg. cream cheese
1 small box instant vanilla pudding (do not cook, use dry)
1- 15 oz. can peaches (do not drain)
1 – 12 oz. carton Cool Whip
Cream, cream cheese. Add pudding and peaches; mix well. Fold in cool whip and frost cake.


TOO MUCH CHOCOLATE CAKE - Donna Voye
(This is totally awesome and definitely NOT too much chocolate!)

1 (18.25 oz) pkg. devil’s food cake mix
1 (5.9 oz.) pkg. instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup warm water
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Mix together cake, pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased bundt pan. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Dust the cake with powdered sugar.



PUMPKIN PIE - Karen Rothe Osband
(This is actually Grandma Osband’s recipe, that I've tweaked a bit - Quite a bit. I don't like orange pumpkin pie - not enough spices. This one turns out orange-ish brown - from all the spices.)

3 1/2 cups of pumpkin (that's one large can or 2 small cans)
2 cups brown sugar
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
3 tablespoons flour
2 tablespoon molasses
4 eggs
1 quart milk or cream

Wet unbaked pie crust with egg white before adding mixture.
Bake 10 minutes at 450 degrees, then 45 minutes at 325 degrees.
Test with a toothpick to see if done. It's done if toothpick comes out clean.


JIMMY CAKE – Auntie Anna Stephens (Loretta Rothe’s sister)

2 cups Powdered Sugar
1 cup Butter
4 Egg Yolks
½ tsp. Salt
2 tsp. Baking Powder
2 cups sifted Flour
1 cup strong Coffee
1 cup chopped Walnuts
1 cup Jimmies
1 tsp. Vanilla

Beat 4 Egg whites and add them last., folding in. Bake 1 hr. at 350.
Provided by – Karen Rothe Osband. When I was young Auntie Anna always made this for me when I stayed with them in the Summer.


COCONUT CAKE - Debbie & Karissa Isaacson

1 box of yellow cake
1 can of sweetened condensed milk

Bake cake according to directions. When cake is done and still hot, poke holes and pour in the sweetened condensed milk evenly. Let it soak in. Put in fridge to cool. Serve with the following- one can of crushed pineapple (heavy syrup). 8 to 16 ounce cool whip, 7 ounce bag of flaked coconut and then store in fridge.


ORANGE TORTE – Grandma Irene Winkler

2 Eggs, beaten
1 cup Butter
1 cup Sugar
1 cup Sour Milk (mix 1 tsp. of Vinegar to milk, let sit for a few minutes and stir)
1 tsp. Vanilla
1 tsp Baking Soda
2 cups Flour
1 Pinch of Salt
1 cup ground Walnuts
2 Orange rinds, grated

Mix all together. 350 for 50-60 min. Use 9x13 pan or Bundt cake pan.
Sprinkle powder sugar on top after cake is cooled.
Provided by – Donna Rothe This is from my mom. It’s so moist and yummy.


MOM ROTHE’S CHOCOLATE CAKE – Grandma Loretta Rothe

½ cup Butter
1 cup Boiling Water
4 sq. Bitter Choc. (1 oz. ea.)
Combine all three above, then let cool.

Sift together:
2 cups Flour
2 cups Sugar
Pinch Salt
1 ½ tsp. Baking Soda

Put Choc. Sauce in bowl, add flour mixture, alternating with ½ cup Buttermilk (mix 1 tsp. of Vinegar to milk, let sit for a few minutes). Add 1 tsp. Vanilla. Add 2 well beaten Eggs at the end.
Bake at 350 for 40 min. in a 13x9x2 greased pan.
Provided by – Donna Rothe. Although Loretta was my mother-in-law, she was like a mother to me. My mom Irene passed away from cancer when Lisa was a baby and I was only 24. Miss both Irene & Loretta a lot. They would have loved to see my children and my grandchildren grow up.


BANANA CAKE WITH CHOC. FROSTING – Donna Rothe
(This is Lisa, Glen and Dave’s requested Birthday cake for years. Yummy!)

2 ½ cups flour
1 2/3 cups sugar
1 ¼ tsp. Baking powder
1 ¼ tsp Baking soda
1 tsp salt
2/3 cup soft shortening
2/3 cup Buttermilk (I use a few drops of vinegar and then pour in milk)
1 ¼ cups mashed ripe Bananas (about 3). I put it in the blender.
3 eggs
2/3 cup walnuts.

Set oven on 350 degrees. Spray PAM into a 9x11 ½ oblong pan.

Blend Flour, Sugar, Baking powder, Soda and Salt.
Add Shortening, half of Buttermilk and mashed Bananas.
Beat 2 min. on med speed.

Add Eggs and rest of Buttermilk. Beat 2 more min.
Fold in nuts. Bake 45 to 50 min.

FROSTING
3 T shortening (I use Butter, not Marg for frosting)
3 sq. unsweetened Chocolate
2 cups sifted Powder Sugar

¼ tsp. Salt
1/3 cup milk
1 tsp. Vanilla

Melt Butter and Choc. together in a small pot on LOW heat. Don’t put in microwave.
Blend in sugar, salt, milk and vanilla.
Stir until smooth. Pace bowl in ice water and continue stirring until thick enough to spread.


PECAN TORTE – Joan Rothe

½ cup Chopped Pecans
1 cup Flour
¼ lb. Butter
1 T Sugar
Mix all together and put in 9x13in. baking pan.
Bake 15 min. at 325 degrees.

Blend 1 cup Powdered Sugar and 1 oz. pkg. Cream Cheese (room temp). Spead mixture on warmed crust, using teaspoon or fingers.

3 cups cold Milk and 2 pkg. of Jello (3-3/4 oz.) – Instant Coconut or Pecan Pudding. Follow directions on pkg. Pour over Cream Cheese mixture. Cool in frig. When cooled, add 9 oz. of Cool Whip. To with chopped Pecans. Refrigerate until ready to serve.
Provided by – Karen Rothe Osband. Joan was Dale Rothe’s wife and a wonderful sister-in-law to Karen, Kathy and Donna.


GINGERBREAD - Noreen Winkler
(I first made this on Ben's 2nd birthday in 1983 and have made it ever since. It's especially good made on the wood stove at Wilder Ranch. Serve it with a dollop of freshly whipped cream.)

1-1/2 C flour
1/2 t. baking soda
½ t. baking powder
1 t. salt
1-1/2 t. ginger
¾ t. cinnamon
1/3 C salad oil
½ C brown sugar, firmly packed
1 egg, well-beaten
½ C molasses
½ C boiling water
1 T. grated fresh ginger (optional)

Sift together first six ingredients. Make a well and add first the oil, then brown sugar, and lastly, egg. Mix molasses and boiling water and add to batter. Beat until smooth. Turn into a greased 8-inch square baking pan. Bake in a 350 degree oven 35-40 min. makes 6-8 servings. (The recipe can be doubled.)


MARGO'S CHESSECAKE – Noreen Winkler (Margo McBane gave me this cheesecake recipe a zillion years ago. It's easy and super-rich.)

The Crust
24 graham crackers
3 T sugar
1 T cinnamon
1 stick melted butter

Roll graham crackers between two pieces of waxed paper until very fine. Mix in a bowl with the next 3 ingredients. Butter the cheesecake pan and line it with the mixture.

The Filling
3 8oz. packages cream cheese
1 C sugar
3 eggs
½ t. vanilla

Mix the filling ingredients with an electric mixer. Pour the mixture into the pan with the crust. Bake for 20 minutes at 450 degrees.

The Spreading
1 C sour cream
3 T sugar
½ t. vanilla

Mix the spreading ingredients and spread on top of the filling after you have taken it out of the oven. Bake for only 5 minutes at 500 degrees. Don't let it burn!