2013 Desserts Galore

Peach Cobbler



6 cups diced peaches

¾ c sugar

1 tsp. cinnamon

½ c butter

Dash of nutmeg

1/3 c clear get A (instant)


Combine above ingredients and spread in the bottom of a 9” x 13” pan.


Never Fail Pie Dough:

1 egg

1 T vinegar

Cold water

5 c flour

2 ½ c shortening

1 tsp. salt


Put egg and vinegar in a 1 c measuring cup. Add enough cold water to make 1 c. Beat slightly. Set aside.

In a large bowl place flour, shortening and salt. Add egg mixture. By hand, or using a mixer that has a dough hood, mix on slow until flour is mixed in well, then turn on medium speed and mix well again.

Using part of your dough, roll out enough to cover your fruit mixture. Keep remaining dough sealed in refrigerator to use tomorrow. Before baking, brush crust with milk and sprinkle sugar lighter over.

Bake in 350 degree oven for about 45 minutes or until crust is golden brown.


Pear Custard Pie


1 unbaked pie shell

6 ripe pears, peeled, cored and halved

Juice of one lemon

½ c sugar


Custard Ingredients

½ c sugar

2 T flour

3 large eggs, beaten

¾ c evaporated milk

1 tsp. vanilla

1/8 tsp. each; nutmeg, cinnamon, clove, allspice, ginger



Preheat oven to 400.


Toss pear halves in lemon juice and ¼ c sugar and set aside.


Whisk ½ c sugar, flour and eggs. Add the milk and vanilla. Slice each pear half in 4-6 horizontal slices and set them on the crust, pressing down gently to fan them out. Gently pour the custard around and over the pears.


Bake at 400 degrees for 15 minutes, then turn down to 350 degrees and bake for remaining 45 minutes or until the custard is set and the crust is brown.






Pear Apple Cake with Cream Cheese Frosting

Ingredients for Cake

2 c shredded peeled apples              1 tsp. vanilla extract

2 c shredded peeled pears                3 c all-purpose flour

2 c sugar                                             2 tsp. baking soda

1 ¼ c vegetable oil                             2 tsp. ground cinnamon

1 c raisins                                             ½ tsp. ground nutmeg

1 c chopped pecans (optional)        ½ tsp. salt

2 eggs, beaten



In a large bowl combine apples, pears, sugar, oil, raisins, nuts, eggs, and vanilla.  Set aside.  In a second bowl combine flour, soda, cinnamon, nutmeg and salt together.  Stir into fruit mixture.


Pour into a greased 9 x 13” baking pan and bake at 325 degrees for one hour or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.


Ingredients for Cream Cheese Frosting

3 oz. cream cheese, softened

¼ c butter, softened

3 c confectioners’ sugar

2 T milk

½ tsp. vanilla



Beat cream cheese and butter in a mixing bowl until fluffy. Add sugar, milk and vanilla, mixing well. Frost Pear Apple Cake and store in the refrigerator.




Alyuna’s Raw Apple Cake



4 c chopped apples

2 c sugar

½ c oil

2 eggs

2 tsp. vanilla


Mix the above ingredients together in a bowl.


2 c flour

2 tsp. soda

2 tsp. cinnamon

1 tsp. salt


Sift the above ingredients together, then mix in with the apple mixture.


Add 1 c nuts (optional)


Pour into a 9 x 13” baking dish and bake at 350 degrees for approximately 1 hour.  If using a glass dish, bake approximately 50 minutes.






German Pear Pudding


½ c cake flour

¼ c cornstarch

½ tsp. baking powder

1 c dry red wine

¼ c sugar

Zest of ½ lemon

½ tsp. ground cinnamon

½ tsp. ground nutmeg

2 whole cloves

4 large ripe pears, peeled, quartered, and cored

1 egg, separated

2 egg whites

3 T water

½ c sugar

1 tsp. vanilla extract



Preheat oven to 375°F.  In a medium saucepan combine the wine, ¼ c sugar, lemon zest, cinnamon, nutmeg and cloves and bring to a boil. Slip the pears into the hot liquid, reduce heat, cover and simmer until the pears are tender, about 10-15 minutes.

While the pears are cooking, coat a 9-inch square cake pan with vegetable oil cooking spray and set aside. Mix the flour, cornstarch and baking powder in a bowl with a wire whisk.

Whip the egg whites in a medium bowl using an electric mixer or wire whisk until whites hold a soft peak. Fold in egg yolk, vanilla, and ½ c sugar. Sprinkle the flour over the mixture and fold it in.

When pears are tender, gently lift them out of the liquid, drain and transfer to baking pan. Strain 1 cup of the cooking liquid into the pan. Spread the egg white/flour mixture evenly over the pears.  Bake until the topping springs back lightly and the top is golden, 30 to 35 minutes.  Serve warm or cold with a garnish of whipped cream if desired.





Pear Lemon Cake with Honey Cream Cheese Frosting


2 c all-purpose flour                ¾ tsp. nutmeg

1 ½ c sugar                             ¾ c vegetable oil

2 tsp. baking soda                  2 large eggs

1 tsp. salt                                 1/3 c whole milk

2 tsp. cinnamon                      1 ½ tsp. vanilla extract

3 c coarsely grated, drained, and peeled pears (from about 3 lbs.)

½ c walnuts, toasted, chopped (optional)


Preheat oven to 325 degrees.  Butter and flour two 9” diameter cake pans with 1 ½” high sides.  Whisk flour, sugar, baking soda, salt and spices in a large bowl. Make a well in the center of the flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts. Divide mixture evenly between pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.



2 – 8 oz. Packages cream cheese, room temperature

½ c (1 stick) unsalted butter, room temperature

1 c powdered sugar

2 tsp. vanilla extract

2 tsp. grated lemon peel

¾ c honey


Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.

Cut around cakes; turn out of pans. Place one cake layer, flat side up, on platter. Spread with 1 cup of frosting. Top with second later of cake, flat side down. Spread remaining frosting over top and sides of cake.





Apple Pie

Double Crust Pie

2 ¼ c flour

¾ c + 2 T shortening

1 tsp. salt

5 T cold water


In a bowl mix the flour and salt. With a pastry blender or 2 knives hold scissor fashion, cut in shortening until size of peas.
Blend in water a Tablespoon at a time until dough holds together. Shape into flat round shape. Divide dough in half and form into two balls. Roll out one ball for bottom crust and the other one for the top crust.


Pie Filling

6 cups slices apples

¾ c sugar

1 – 2 tsp. cinnamon

2 – 3 T Minute Tapioca


Mix together all filling ingredients until coated evenly. Place into bottom crust in pie pan. Add slice of 1 Tablespoon butter, breaking it into 4 pieces and placing on top of the apple mixture. Top with the top crust, seal and flute edge. Cut several slits in the crust. Bake in a 400 degree oven for 45 to 50 minutes or until juices form bubbles that burst slowly.





Pear Upside-Down Cake  


2 T butter

1/3 c packed dark brown sugar

2 tsp. cinnamon

5 large sliced pears

½ c butter, softened

¾ c sugar

2 eggs

1 tsp. vanilla

1 ½ c all-purpose flour

2 tsp. baking powder

¼ tsp. salt

¾ c milk


Preheat oven to 350 degrees.  In a 9” x 9” pan melt butter and tilt to evenly grease sides and bottom of pan.

In a bowl, combine brown sugar and 1 tsp. of the cinnamon. Spread mixture evenly in pan and layer pears over top, set aside.

In a bowl, cream butter with an electric mixer. Add sugar and beat for 2 minutes on medium until light and fluffy. Beat in eggs one at a time, beating well after each addition and scraping sides of bowl often.  Add vanilla and beat until blended.

In a separate bowl combine flour, baking powder and remaining cinnamon and salt. Add dry ingredients to the butter mixture alternately with milk and mix until just moistened. Spoon batter over Pears spreading evenly until fruit is completely covered.

Bake for 45 to 50 minutes or until cake springs back when touched. Cool in pan on wire rack for 10 minutes. To loosen cake, run a knife around edges of pan. Invert onto a platter.





Apple Crisp


5 c sliced, peeled cooking apples

2-4 T granulated sugar

½ c regular rolled oats

½ c brown sugar

¼ c all-purpose flour

¼ tsp. ground nutmeg, ginger, or cinnamon

¼ c butter

¼ c chopped nuts or coconut (optional)


Preheat oven to 375 degrees. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.



In a medium bowl combine the oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter till mixture resembles coarse crumbs. Stir in the nuts or coconut if using. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30 to 35 minutes or till fruit is tender and topping is golden.