Miles Family Recipes

Food and Family go together

FAMILY DESSERTS

FAMILY DESSERTS

by · August 14, 2012

 Chocolate covered pretzels
Pour sprinkles into separate bowls. Chopped candies, mini chocolate chips,  m&ms, peppermints, Dip pretzel one at a time in melted almond bark. Remove excess chocolate by tapping on side of  bowl.  Immediately sprinkle topping, over bowl of chosen sprinkles.  Set on parchment paper. Decorate additionally with more melted chocolate.

CHOCOLATE MACAROON CAKE

4 oz. semisweet chocolate, chopped
2 Cups whole blanched almonds
3/4 Cup sugar
8 large egg whites (4 in each of two bowls)
1 teaspoon grated orange rind

Lightly grease an 8 inch springform pan. Line base and side of pan with parchment paper or wax paper. Generously grease liner. Melt chocolate in a medium bowl over a pan of nearly simmering water. Stir until smooth. Remove bowl of chocolate from water; let cool. Grind almonds with 2 Tablespoons sugar in a food processor to a fine powder. Add 2 egg whites (half those in one bowl) and 1/4 cup sugar; process 10 seconds or until smooth. Add another 2 egg whites and 1/4 cup sugar; process again. Transfer to a medium bowl. Stir in orange rind. Beat remaining egg whites in a large clean bowl until soft peaks form. Gradually beat in remaining 2 Tablespoons of sugar. Beat at high speed until whites are stiff and shiny, but not dry. Slowly stir cooled chocolate into almond mixture. Gently fold about 1/4 of whites into chocolate mixture until nearly blended. Fold in remaining whites in 3 batches. Chocolate mixture will not mix easily with whites, so continue folding until batter is blended. Spread batter in prepared pan. Bake about 40 minutes or until cake springs back when pressed lightly. Cool in pan on a rack 5 minutes. Invert cake onto rack. Gently release spring and remove sides and base of pan. Carefully peel off liner. Cool cake completely. Turn cake onto another rack, then onto a platter so smooth side of cake faces up. Serve at room temperature.

This is an easy favorite taught to me by the Nies family while serving as a Cub Scout Leader when I assisted in Leadership Training at the District level, called Baloo Training (Basic Leader Outdoor Orientation)

 

1 (21 ounce) can cherry pie filling

1 (15 ounce) can crushed pineapple

1 (18.25 ounce) package yellow cake mix

8 ounces chopped walnuts

1/2 cup butter

 

In a 9×13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine. Bake in a
350 degree F  oven for 35 or 40 minutes or until golden brown.


Other dump cake recipe ideas: 3 INGREDIENTS CAKE

(cake mix and diet soda):

Preparation: Dump pie filling, sprinkle with cake mix, pour soda over it. Pour into greased cake pans (2 round, or an 8 x 13), bake for 30 minutes.

Bake: 325 degrees for 18 min.

COMBINATIONS:
vanilla cake mix and orange soda;
strawberry cake mix and cream soda;
spice cake mix and ginger ale;
chocolate cake mix and root beer;
lemon cake mix and lemon lime soda.

 

Comments: doesn’t rise as much.

 

EMPANADA CRUST RECIPE
(I came across this recipe when I served a mission at Adam-ondi-Ahman)

1 ¼ Cup flour
¼ teaspoon salt
½ Cup butter (or margarine, or shortening)
¼ Cup ice water

Stir together flour and salt. Cut in the butter until mixture resembles coarse meal. Slowly stir in ice water until it can be kneaded and rolled out. May not need all the water. Divide the dough in half, refrigerate the remaining half while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated dough, setting aside the remnants from cutting dough. (The only reason you lay the remnants aside is to avoid add as much flour to the dough by repeatedly
rolling out and re-rolling out the same piece of dough.) Gather the remnants, knead and roll out again, cutting more rounds. Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the
center of each round. Pick up each round of dough, quickly moisten the dough and place over the meat filled round. Lightly press to seal, press edges lightly with a fork all the way around to close. Bake at 350 degrees for 10 – 15 min

 

EMPANADA FILLING (Lemon)

1 ½ Cup sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1 ½ Cups water
3 eggs
2 Tablespoons butter
½ teaspoon lemon peel
½ Cups lemon juice
Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empandadas and bake for 10-15 minutes until dough is golden brown.
EMPANADA FILLING (Vanilla cream)
1 ¼ Cup milk
2 Tablespoons cornstarch
OR 4 Tablespoons flour
¼ Cup sugar
2 egg yolks
½ teaspoons vanilla
Combine sugar and cornstarch. Stir in milk and cook over medium high heat until sugar dissolves and is thickened (approximately 12 minutes). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empanadas and bake for 15 – 17 minutes until dough is golden brown.
EMPANADA FILLING VARIATIONS :
Butterscotch: Substitute 6 Tablespoons brown sugar for sugar. Add 1 Tablespoon butter to cooked filling.
Chocolate: Add 2 squares melted unsweeted chocolate to hot milk, beat well before adding eggs. Increase sugar to ½ Cup Coconut: Add ½ Cup coconut to cooked filling
Banana: Substitute ½ teaspoon lemon juice for vanilla. Add 1 banana diced to cooled, cooked filling. 
FLAN (Custard, one of my mother’s favorites)

4 eggs
2 Cups milk
1/2 Cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Syrup:
1 Cup sugar
1/4 Cup water
In heavy medium saucepan combine eggs, milk, sugar and salt. Cook and stir over medium heat for about 15 minutes, until it coats a metal spoon. Stir in teaspoon of vanilla. Prepare syrup by heating ingredients in heavy saucepan. Bring to boil just until it caramelizes. Immediately pour syrup into each individual custard cup mold or 9 x 13 glass casserole, tilting to distribute syrup evenly over bottom. Pour the flan mixture over it. Place a pan of water in the bottom rack of oven to keep the oven humid (keeps custard from falling). This is a very delicate dessert. Bake custard in 325 degree oven for 30 – 45 minutes, until set. Cake tester or knife inserted in the middle should come out clean. If using individual molds, invert onto individual serving plates. If baked in 9 x 13, allow to cool 15 minutes on counter before placing in refrigerator until ready to slice and serve. Pour additional caramel syrup over before serving. [Shortcut method for syrup: Caramel syrup for ice cream can also be used.] May serve warm or chilled.
FRESH PEACH PIE
(Patrice Ringger shared this with us at one of the cooking group gatherings I organized)
2 Tablespoons cornstarch
1 Cup sugar
3 oz. pkg. peach Jell-o
2 or 3 Cups sliced peaches
Can use strawberries and strawberry Jell-o or raspberries and rasp. Jell-o
Blend together the cornstarch and sugar and add 2 Cups water in a saucepan. Bring to a boil. Turn off stove and add the Jell-o. Let chill until syrupy. Add fruit and pour in baked pie shell and let chill. Serve with whipping cream.

 

FROSTING
1/3 Cup butter
2 teaspoons vanilla
1 lb. powdered sugar
6 Tablespoons cocoa (if chocolate is desired)
a few sprinkles of salt
3 Tablespoons milk or less
Beat all ingredients, except milk, until smooth. Add milk one Tablespoon at a time until creamy.
Frosts about 18 – 20 cupcakes or one cake.
Variations:
Chocolate frosting: add 6 Tbl cocoa
Delicious orange frosting: add 2 Tbl frozen orange juice concentrate.

 

Grandma’s Pralines
from the kitchen of Betty Dutile
½ cup canned milk
¼ cup dark Karo syrup
2 cups sugar
2 cups pecans
1 Tablespoon butter
1 Tablespoon vanilla
Mix milk, syrup, and sugar in heavy saucepan. Bring to a boil. Boil 1 minute, use a timer. Add 2 cups pecan  halves. Boil 3 more minutes and remove from heat. Add 1 Tablespoon real butter and 1 Tablespoon vanilla, real, not imitation. Cool slightly.  Do not stir. Beat until mixture loses it’s gloss and begins to thicken. Pour by spoonfuls onto waxed paper.






HONEY BUN CAKE
Extremely super good cake that Tina Drye served us when we stayed at their house. And as my friend Cyndi would say, “there is no honey in honey bun cake!”

Cake batter:
4 eggs
½ Cup sugar
yellow cake mix
¼ Cup vegetable oil
1 Cup sour cream

Topping:
1 Cup brown sugar
1 ½ teaspoon cinnamon
½ cup chopped pecans

Icing:
1  Cup powdered sugar
6 Tablespoons butter
4 Tablespoons milk

Beat cake batter ingredients together. Spread in 9 x 13 inch greased cake pan. In bowl, mix the topping ingredients. Sprinkle over cake batter and then swirl throughout. Bake at 325 for 1 hour. Bring icing ingredients to a boil and pour over hot cake.

 

ICE CREAM
Nancy Frost’s recipe that she shared with me when we lived in Kelseyville

2 quarts half and half
(8 Cups/ 64 oz)
2 cans sweetened condensed milk
3 Tablespoons vanilla
6 eggs
Mix and pour into ice cream maker. OPTIONS: Crushed cookies, crushed candy bars, fruit, chocolate chips…

ICING  FOR CINNAMON ROLLS: PRALINE ICING
(Eric used this when Nicole made some cinnamon rolls for us when we visited on our way back home
from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)
½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar
Bring brown sugar, butter, and milk to
a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute,
whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in
powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins
to cool and thicken slightly. Pour immediately over cooled cake or cinnamon
rolls.

JELLO CAKE

I used to make these cakes when we lived in Oroville.

Yellow/ white cake mix
3 oz. pkg jello
1 ½ Cup boiling water
8 oz. cream cheese
2 Cups Cool Whip
21 oz. pie filling

Prepare cake mix according to package (yellow or white would work best with different jello flavors). Bake in 13 x 9 inch baking pan. Dissolve gelatin in boiling water. Cool cake on wire rack. Poke holes in cake. Gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes. Beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with pie filling that compliments jello (cherry with red jello, etc…) Refrigerate for at least 2 hours.

 

MUG CAKES

When I was teaching Spanish, we would often taste foods from Spanish speaking countries. Sometimes we would even make them in class. This was just a fun recipe that my students enjoyed making individually when they were taught that one of the countries serves chocolate cake warm, without frosting.  
 
1 Coffee Mug (microwave safe)
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small splash of vanilla
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (a Bit less time if your microwave is stronger). The cake will rise over The top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

 

 

MUG CAKE VARIATIONS
Microwave separately. Cooking time will vary, so watch for it to rise. Approximately 50 seconds to 1 minute. Do not overcook or the cake will dry out fast.
FUNFETTI MUG CAKE
Batter for 2 mug cakes .
Divide batter between two mugs.
2 Tbl melted butter
1   egg
2 Tbl milk
1 tsp vanilla
1/4 cup sugar
6 Tbl self-rising flour
 (2 tsp baking powder +1 cup flour = self rising flour)
Pinch of salt
Whisk egg & melted butter. Stir in milk, vanilla, and sugar. Mix in flour and salt until smooth.
GLUTEN-FREE CHOCOLATE BANANA MUG CAKE
Batter for 2 mug cakes .
Divide batter between two mugs.
1 ripe banana
1/4 cup peanut butter
1  egg
2 tsp sugar
3 Tbl cocoa powder
Mash banana. Mix in peanut butter and egg thoroughly. Stir in sugar and cocoa until smooth.
RED VELVET MUG CAKE
Makes 1 cake
4 Tbl flour
4 1/2 Tbl sugar
1/8 tsp baking powder
1 1/2 Tbl unsweetened cocoa powder
pinch of salt
pinch of cinnamon
3 Tbl oil
3 Tbl buttermilk (or sour cream or yogurt )
1 egg
1 tsp Vanilla extract
1/2 tsp red food coloring
 Mix wet ingredients together until smooth.  Stir together dry ingredients in a separate bowl and then carefully add to batter, just until combined.  Cream cheese frosting recommended.
APPLE CRUMBLE MUG CAKE
1 small mug cake
3 Tbl flour
1 Tbl brown sugar
1/2 tsp cinnamon
1/8 tsp baking powder
1 Tbl applesauce
1/2 Tbl vegetable oil
1/2 Tbl milk
1/8 tsp vanilla extract
CRUMBLE TOPPING:
1 Tbl butter
2 Tbl flour
1 Tbl brown sugar
Mix together dry ingredients very well.  Stir together in separate bowl applesauce, oil, milk and vanilla. carefully add to batter, just until wet. Prepare topping by combining ingredients listed with a fork. Sprinkle over top of batter.   Ice cream and salted caramel sauce recommended.
RAINBOW MUG CAKE
Batter for 4 mug cakes .
Divide batter between 4 mugs.
½ cup sugar
½ cup butter, softened at room temperature
2 eggs, lightly beaten
1 tsp vanilla
1 cup flour
½ tsp baking powder
¼ tsp baking soda
pinch salt
red, orange, yellow, green, blue, food coloring
 In a large bowl cream the sugar and butter together by hand until light and fluffy, about 3 minutes.
Crack in an eggs, one at a time, mixing each well. Pour in vanilla. Beat for one minute until well combined. Mix dry ingredients carefully add to batter, just until combined.  Divide the mixture as evenly as you can between 5 bowls. Add a couple of drops of food coloring to each bowl; stir very gently.  Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect.

 

Cream cheese frosting recommended.
PEANUT BRITTLE
from the kitchen of Betty Dutile
1 Cup peanuts, raw
1 Cup sugar
½ Cup White Karo syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Stir peanuts, sugar, syrup, and salt in 8 cup Pyrex glass measuring cup and cook on high 4 minutes
in the microwave. Stir. Cook on high for an additional 4 minutes. Add butter and vanilla. Cook 1 minute in microwave and add soda. Stir and quickly our on flexible cookie sheet. Break up after it cools.

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