Desserts

The Maude & Leonard Kautza Dessert Website

Stay connected

Desserts

Life's short...

Apple Dessert

Ingredients

5 cups sliced apples

2 3/4 cups sugar

2 3/4 cups sifted flour

1 3/4 tsp baking soda

1 1/2 tsp salt

2 1/2 tsp cinnamon

3 eggs, well-beaten

1 cup salad oil

2 1/3 tsp vanilla

1 1/2 cups walnuts or pecans

Instructions

  • Mix apples and sugar in a large bowl and let stand a few minutes
  • Sift dry ingredients, mix with apples
  • Add eggs, oil, vanilla, nuts, mix well
  • Pour mixture into a greased 13x9 pan
  • Bake at 350 degrees for 50 minutes

Apple Kiechen

Jan & Mike

Ingredients

1/2 cup softened margarine

1 package yellow cake mix

1/2 cup flaked coconut

1/2 cup sugar

2 1/2 cups baking apples, pared, sliced

OR 10oz can pie apples, well drained

1 tsp cinnamon

1 cup sour cream

1-2 eggs

Instructions

  • Heat oven to 350 degrees
  • Cut margarine into cake mix (dry) until crumbly
  • Mix in coconut
  • Pat mixture lightly into a greased 13"x9"x2" pan
  • Bake 10 minutes, arrange apples on warm crust
  • Mix sugar & cinnamon, sprinkle on apples
  • Blend sour cream & egg, drizzle over apples
  • Bake 25 minutes or until edges are light brown - do not overbake

Apple Pudding

Ingredients

1/2 cup butter

1 cup sugar

1 cup sifted flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 cup milk

2 cups apples (cooked or canned)

Instructions

  • Melt [butter?] in 2 quart casserole dish
  • Combine all except apples and pour into casserole
  • Take 2 cups cooked or canned apple slices and pile into center of casserole dish
  • Bake at 375 degrees until batter covers fruit and crust browns - about one hour
  • Serve with cream, custard, or lemon sauce

Apple Slices

Ingredients

Crust:

3 cups flour

1 cup shortening

1/2 tsp baking powder

3 egg yolks

3/4 cup water

salt


Filling:

1 can crushed pineapple

2 Tbsp flour

3 Tbsp sugar


Frosting

Instructions

  • Make as for pie crust
  • Combine filling ingredients and cook until thickened
  • Roll out half crust, and place on cookie sheet
  • Add filling on top of crust
  • Roll other half out, and cover filling
  • Bake as pie, at 375 degrees
  • Spread thin coating of frosting after baking, while still hot

Although I didn't write or even make this recipe, I'm sure you can sub the can crushed pineapple for a can of apples to make the name make sense.

Blitz Torte

Catherine Kautza

Ingredients

2 Tbsp butter

1/2 + 1 1/4 cup sugar

4 eggs, separated

6 Tbsp milk

1 heaping cup flour

1 1/2 tsp baking powder

Instructions

  • Beat egg whites and 1 1/4 cup sugar
  • Mix remaining ingredients, then put in pans
  • Bake 35 minutes, 350 degrees
  • Put frosting on top of cake dough - chopped nuts and coconut

Butter Crust Dessert

Mrs. Corning

Ingredients

1/2 cup butter

2 Tbsp sugar

1 cup flour

1 cup whipping cream

4 Heath bars

2/3 cup brown sugar

1/4 cup water

1 egg white, unbeaten

1 1/2 tsp vanilla

2 tsp instant coffee

1 tsp lemon juice

Instructions

  • Beat brown sugar, water, egg white, vanilla, instant coffee and lemon juice until soft peaks form
  • Blend butter and sugar, don't cream
  • Add flour, mix until forms
  • Save 1/4 of mixture out and press remainder in 13x9 pan
  • Bake at 375 degrees, 10-12 minutes
  • Cool
  • Beat whipping cream, then fold into mixture
  • Crush heath bars and fold in
  • Turn into shell and sprinkle with remaining topping

Cherry Berry Dessert

Ingredients

6 egg whites

1/2 tsp cream of tartar

1 3/4 cup sugar

1/4 tsp salt

6oz cream cheese

1 cup sugar

1 tsp vanilla

2 cups whipping cream

2 cups miniature marshmallows

1 can cherry pie filling

10oz frozen strawberries

Instructions

  • Beat egg whites until foamy
  • Add 1 3/4 cups sugar, cream of tartar, salt, beat until stiff and glossy
  • Bake in a greased 9x13 pan, 275 degrees for one hour
  • Turn off oven and leave it there for 12 hours, overnight
  • Beat softened cream cheese, 1 cup sugar and vanilla until fluffy
  • Fold in marshmallows and whipped cream
  • Spread over baked meringue
  • Refrigerate 3-4 hours until set
  • Blend cherry pie filling and frozen strawberries to create topping
  • When set, ready to serve, cut into squares and pour a little of topping over each square

Chocolate Ice Box Dessert

Ingredients

3 eggs, separated

1/4 tsp cream of tartar

1/2 cup sugar

1/2 cup cream (whipped)

1 Tbsp flavored gelatin

1/2 cup sugar

1/2 tsp salt

1 1/3 cups water

3 eggs, separated

2 squares unsweetened chocolate

Graham cracker crust

Instructions

  • Make a meringue with 3 egg whites, stiffly beaten, 1/4 tsp cream of tartar, 1/2 cup sugar - then fold in 1/2 cup cream (whipped)
  • Stir gelatin, sugar, and salt into 1 1/3 cups water until dissolved
  • Cut up 2 squares of unsweetened chocolate
  • Beat 3 egg yolks slightly
  • Melt chocolate over medium heat, stirring constantly
  • Remove chocolate from heat once melted, stir all mixture into 3 egg yolks
  • Return to saucepan and cook just until mixture begins to boil
  • Remove from fire, place pan in cold water
  • Cool until mixture slides from spoon like jelly
  • Gently fold in meringue
  • Pour into graham cracker crust and refrigerate
  • Serve with whipped cream, garnish with shavings of grated chocolate

Chocolate Mint Bars

Ingredients

1 cup sugar

1 stick butter

4 eggs

16oz chocolate syrup

1 cup flour

1/2 tsp baking powder

1 stick butter

2 cups powdered sugar

2 Tbsp creme de menthe

2 Tbsp milk

A few drops of peppermint extract

Green food coloring

1 stick butter

12oz mint chocolate chips

Instructions

  • Cream sugar and 1 stick butter
  • Add eggs one at a time while mixing
  • Add chocolate syrup
  • Sift flour and baking powder together, then mix in
  • Pour into greased pan - bake 25 minutes at 350 degrees, then let cool
  • Combine 1 stick butter, powdered sugar, creme de menthe, milk, peppermint extract, and green food coloring
  • Put mint combination on cake, let cool 15 minutes
  • Melt butter and mint chocolate chips in microwave, put on top of cake

Coconut Bars

Catherine

Ingredients

1 cup flour

1/4 cup brown sugar

1/3 cup butter

2 eggs, beaten


1 cup brown sugar

1/4 cup flour

1/2 tsp baking powder

1 tsp vanilla

1 1/3 cup coconut

1 cup walnuts

Instructions

  • Mix 1 cup flour, 1/4 cup brown sugar, butter, eggs, like a pie crust
  • Put in a pan and bake for 15 minutes at 350 degrees
  • [combine remaining brown sugar, flour, baking powder, vanilla with coconut and walnuts]
  • Spread mixture over top of baked mixture and bake 20-25 minutes in 350 degree oven

Coconut Crumb Torte

June

Ingredients

1 cup graham cracker crumbs

1/2 cup chopped shredded coconut

1/2 cup walnuts

4 egg whites

1/4 tsp vanilla

1 cup sugar

1 pint ice cream (butter brickle)

Instructions

  • Combine crumbs, coconut and nuts
  • Beat egg whites with salt and vanilla until foamy
  • Gradually add sugar and beat until it forms peaks
  • Fold crumb mixture into egg whites
  • Spread in well greased 9 inch pie plate or 10x6x1.5 baking dish
  • Bake at 350 degrees for 30 minutes
  • Cool and serve with ice cream

Cottage Cheese Torte

Rosie

Ingredients

3 cups graham crackers

1/4 cup butter

1 cup sugar

1/2 tsp cinnamon

4 eggs beaten

1 cup sugar

2 lb dry cottage cheese

2 cups cream

1 pinch salt

2 Tbsp flour

1/2 lemon (rind and juice)

Instructions

  • Save 1 cup of first four ingredients combined
  • Beat 4 eggs with 1 cup sugar
  • Beat in cottage cheese and add cream
  • Bake at 350 degrees until done, about one hour

Cranberry Dessert

Gerry Reynolds

Ingredients

1 cup crushed pineapple, drained

1 cup ground cranberries

1 cup ground apples

1 cup sugar

1 package macaroon cookies

1/4 lb butter

1 1/2 cup powdered sugar

2 large eggs

Instructions

  • Mix pineapple, cranberries, apples and sugar, let stand 2 hours
  • Grind up macaroons
  • Line pan with cookies, save enough for top
  • Cream butter and powdered sugar
  • Add two eggs, beat well and put on top of crust
  • Spread with the cranberry mixture
  • Sprinkle remaining crumbs, let stand 6 hours
  • Cover with whipped cream
  • Remaining crumbs may be put over whipped cream

Cranberry Whip

Ingredients

3 cups cranberries

1 package orange gelatin dessert

3 eggs, separated

1/4 + 1/4 cup sugar

1/4 tsp salt

Whipped cream (optional)

Instructions

  • Wash and pick over cranberries, then boil in 1 cup water until skins pop
  • Force cooked cranberries through strainer
  • Empty orange gelatin dessert into bowl
  • Add 3/4 cups boiling water and stir until dissolved
  • Beat egg yolks until light
  • Add sugar and beat into egg yolks
  • Pour hot gelatin mixture slowly over egg yolks, stirring constantly
  • Stir in salt and strained cranberries - chill stirring occasionally to keep mixture smooth, until slightly thickened
  • Beat 3 egg whites until foamy
  • Gradually add 1/4 cup sugar and beat in
  • Continue beating until mixture forms soft peaks
  • Fold egg whites into thickened gelatin mixture
  • Pile into sherbet glasses, chill until firm
  • If desired, top with whipped cream

Deer Hunters Dessert

Loretta

Layer #1:

2 sticks butter

2 cups flour

1 cup chopped nuts


Layer #2:

2 packages cream cheese

2 cups cool whip

1 cup powdered sugar

Layer #3:

2 large packages instant pudding

3 cups milk

Layer #4:

Whipped topping

Nut meats

Instructions

  • Bake Layer #1 at 350 degrees for 15 minutes
  • Chill after adding Layer #4

Dessert

Irene

Ingredients

1 cup flour

1/2 cup brown sugar

1/2 cup butter

1/2 cup oatmeal

Instructions

  • Cut butter in sugar, add oatmeal
  • Mix with flour, spread in 9x9 pan
  • Add cherry pie filling, put remaining crumbs on top
  • Bake 25-30 minutes at 375 degrees
  • Serve warm with whipped cream

Dessert

Cathy Johnson

Ingredients

24 vanilla wafers

2/3 cup sugar

24oz cream cheese

3 eggs

1 tsp vanilla

Instructions

  • Place 1 vanilla wafer in each of 24 cupcake papers
  • Mix sugar, cream cheese, eggs and vanilla
  • Fill cups to 3/4 full with cream cheese mixture
  • Bake 20 minutes at 350 degrees
  • Cool and top with favorite pie filling

English Toffee Dessert

Ingredients

1/2 cup butter, softened

2 cups powdered sugar

4 Tbsp cocoa

Pinch salt

2 eggs, separated

1 Tbsp vanilla extract

1 cup nuts, cut

12 vanilla wafers

Instructions

  • Cream butter, powdered sugar, cocoa with a pinch of salt
  • Add 2 egg yolks, beat until stiff
  • Beat whites stiff and add vanilla, nuts
  • Line 8x12"pan with wax paper and ground vanilla wafers
  • Spread with mixture and sprinkle with remaining vanilla wafers
  • Serve plain or with whipped cream or ice cream

Frozen Lemon Dessert

Ingredients

1/3 cup butter, melted

15 graham crackers, rolled

3 eggs, separated

1/2 cup sugar

1 cup cream, whipped

1 lemon, juice and rind

salt

Instructions

  • Mix crumbs & butter - reserve 1/2 cup of crumbs for the top
  • Cover bottom of freezer tray with crumb mixture
  • Separate egg yolks - beat yolks, sugar, lemon juice
  • Put egg yolk mixture into double boiler and cook until thickened
  • Remove from fire, add lemon rind
  • Cool this mixture, then heat cream, add, then fold in beaten egg whites
  • Pour into crumb-lined tray and top with remaining crumbs
  • Freeze at least 5 hours, slice

German Town Torte

Ingredients

9 eggs, separated

1 1/2 cups powdered sugar

1/4 tsp salt

1 tsp vanilla

6oz sweet chocolate, melted

1 2/3 cups finely ground almonds


Frosting:

1 cup sugar

3 Tbsp corn starch

2 oz chocolate

1 cup boiling water

3 Tbsp butter

1 tsp vanilla

dash of salt

Instructions

  • Lightly beat egg yolks
  • Add & blend in sugar, salt, vanilla
  • Add melted chocolate gradually
  • Add finely ground almonds
  • Fold in stiffly beaten egg whites
  • Bake in ungreased tube cake pan on center rack for one hour or until top springs back when lightly touched
  • Invert until cool
  • Carefully remove from pan once cool
  • Frost with chocolate frosting or sprinkle lightly with powdered sugar or whipping cream

Gingerbread

Ingredients

1/2 cup butter

1/2 cup sugar

1 egg, beaten

2 1/2 cups flour

1 1/2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

1/2 tsp salt

1 cup molasses

1 cup hot water

Instructions

  • Cream butter & sugar, add egg
  • Measure and sift dry ingredients
  • Mix molasses & water
  • Add dry alternately with liquid to butter & sugar
  • Pour into a 9"x9"x2" pan
  • Bake at 350 degrees for 45 minutes

Hawaiian Fruit Squares

Ingredients

3/4 cup flour

1 tsp baking soda

1/4 tsp salt

3/4 cup sugar

1/2 cup crushed pineapple, drained

2 eggs

1/2 cup dates

1/2 cup coconut

1/2 cup nuts

Instructions

  • Sift together flour, baking powder, & salt
  • Drain crushed pineapple
  • Beat 2 eggs until light and fluffy
  • Add sugar, beating constantly
  • Combine ingredients and add dates, coconut, nuts and pineapple
  • Bake 30-35 minutes at a moderate temp

Pudding Dessert

Irene

Ingredients

2 cups flour

1 cup nuts

1/2 lb butter

16oz cream cheese

2 cups powdered sugar

1 container Cool Whip

Pie filling of your choice

Instructions

  • Press in 9x13 pan, bake at 375 degrees for 15 minutes
  • Spread cool whip on cooled crust
  • Top with pie filling

Pumpkin Pie Dessert

Ingredients

1 yellow cake mix

1/2 cup melted butter

1 egg

3 cups pumpkin pie mix or 3 cups pumpkin and add pumpkin spice

3/4 cup sugar

2 eggs

2/3 cup milk

1 cup reserve cake mix

1/4 cup sugar

1 tsp cinnamon

1/4 butter

Instructions

  • Mix yellow cake mix and set aside one cup for topping
  • Put rest of yellow cake mix into a 9x13 pan and spread it out
  • Combine pumpkin pie, 3/4 sugar, 2 eggs and milk, pour as a layer into pan
  • Combine reserve cake mix, cinnamon and 1/4 sugar and cut in butter until crumbly, then sprinkle on top
  • Bake at 350 degrees, about 1 hour

Pumpkin Torte

Satelite

Ingredients

24 graham crackers (about 3/4 cup)

1/2 cup butter

1/2 + 3/4 + 1/2 + 1/4 cup sugar

8oz cream cheese

2 eggs, whole + 3 eggs, separated

1-2 cups pumpkin

1/2 cup milk

1/2 tsp salt

1/2 tsp cinnamon

Instructions

  • Crush graham crackers, combine with butter and 1/2 cup sugar, and put in a 9"x12" pan
  • Cream the cream cheese, 2 eggs and 3/4 cup sugar
  • Beat and pour over crust
  • Bake for 20 minutes at 350 degrees
  • Mix pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon
  • Cook until it thickens, then remove from heat
  • Add unflavored gelatin dissolved in 1/4 cup cold water
  • Cool well
  • Beat 3 egg whites until stiff with 1/4 cup sugar
  • Fold into cooled pumpkin mixture, pour over crust, and chill 6 hours
  • Serve with whipped cream

Raspberry Filled Squares

Ingredients

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup quick oatmeal

1/2 cup brown sguar

1/2 cup melted butter

1/2 cup raspberry topping or jam

Instructions

  • Save some of[?]

Raspberry Refrigerator Dessert

Ingredients

2 eggs, beaten

1 1/2 cups powdered sugar

1/2 cup butter

Graham crackers (whole)

2 packages raspberry jello

20oz frozen raspberries

Whipped cream

Instructions

  • Beat eggs, powdered sugar, and butter until creamy
  • Line 9"x13" pan with whole graham crackers
  • Spread fluffy mixture over crackers, then put another layer of crackers on top
  • Dissolve raspberry jello in 2 cups hot water
  • Once dissolved, add frozen raspberries and 1/2 cup cold water
  • When jello mixture starts to set, pour over crackers
  • Serve with whipped cream - cream may be whipped several hours ahead and spread over jello

Rhubarb Torte

Ingredients

1 cup butter

2 cups + 7 Tbsp flour

4 Tbsp + 2 cups + 3/4 cup sugar

5 cups rhubarb, cut fine

6 eggs, separated

1/4 + 1/4 tsp salt

1 cup cream or half & half

1/4 tsp cream of tartar

Vanilla

Instructions

  • Mix butter, 2 cups flour, 4 Tbsp sugar until crumbly and pat into a 9"x13" pan
  • Bake at 350 degrees for 10 minutes
  • Mix rhubarb, 2 cups sugar, 7 Tbsp flour, egg yolks, salt, and cream
  • Pour rhubarb mixture over crust and bake at 350 degrees for 1 hour or until set when a knife is inserted in center of pan
  • I also add 1/2 cup coconut to the rhubarb mixture
  • Beat 6 egg whites, and gradually add 3/4 cup sugar, 1/4 tsp salt, cream of tartar, & vanilla
  • Beat until stiff, then spread over torte
  • Bake at 350 degrees for 15 minutes or until browned lightly

Rice Pudding

Ingredients

2 cups water

1 cup white rice

1 cinnamon stick, broken into pieces

12oz evaporated milk

14oz sweetened condensed milk

1/2 cup raisins

1 1/2 tsp vanilla extract

1/4 tsp salt

2 large eggs, slightly beaten

Cinnamon, ground

Instructions

  • Place water, rice and cinnamon pieces in small saucepan, bring to a boil
  • Reduce heat to low; cover, cook 12-15 minutes or until liquid is absorbed
  • Remove cinnamon pieces
  • Stir in milks, raisins, vanilla and salt; bring to a boil
  • Stir a small portion of rice mixtur einto eggs
  • Add egg mixture to rice mixture; mix well with wire whisk
  • Bring to a boil - cook, stirring constantly, 2 minutes
  • Serve warm or chilled, sprinkle with cinnamon before serving

Vanilla Dessert Batter

Ingredients

3 eggs

1/2 tsp salt

1 1/2 cups flour

2 cups milk

1 Tbsp sugar

2 tsp vanilla

2 Tbsp melted butter

Instructions

  • Add all ingredients in blender except butter, blend on low for 1 minute
  • Scrape sides and blend 15 seconds with butter added
  • No blender: Combine eggs & salt, gradually beat in flour alternating with milk
  • No blender (cont.): Add sugar & vanilla, beat until smooth
  • No blender (cont.): Beat in melted butter
  • Refrigerate for 1 hour before baking
  • Stir, cook in pan, heat on medium-high, pour 2 to 3 Tbsp butter while lifting pan and distributing on bottom of pan
  • Return to burner & cook until brown
  • Turn and brown few seconds on other side

Recipes

A selection of recipes Maude collected over the years

Leave a Reply

Your email address will not be published. Required fields are marked *