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A nice dinner includes a great dessert

Kids like sweets.  So do adults.  Why tease yourself?
Try these easy and nutritious dessert ideas

More on how to prepare desserts/cake baking primer  

CAKES- These cakes take only about 20 minutes to prepare and can cook while you eat your dinner. 
New to baking?  Read our baking primer for some tips/tricks.

Recipe Text File  
Tasty White Cake - Nice firm cake; excellent for birthday cakes

Rich and Easy Chocolate Cake

Spice Cake not too sweet and makes a great Carrot cake.

Lemon Loaf  - Coffeehouse-style pound cake drizzled with lemon sauce  

Other Easy Dessert Ideas 
Fruit Cobbler with Oatmeal Crunch Topping -  Peaches, apples, pineapple or any other soft fruit with a nice oatmeal crisp topping.

Overnight Cinnamon Apple Coffee Cake - This is a great recipe to make one day and serve the next. 
Zabaglione - This classic pudding takes a bit of elbow grease but is is inexpensive and nourishing.
Baked Corn Bread and Maple Syrup  Easy and nutritious classic dessert.  Serve with vanilla ice cream.
Bread pudding - Easy egg, cream and raisin one-pan dessert
Peanut or Mixed Nut Brittle - sweet and good.
Chocolate brownies - Frost with dark chocolate icing, dot with marshmallows and freeze.  A great dessert to go. 
Pumpkin Pie is a very hearty and healthy dessert choice year-round; high in fiber and not too sweet.
Prepare you cake and desserts FIRST.  In a kitchen you can prepare "sweet" (desserts and salads) or "savory" (meats and gravies) foods.  Cleaning your workspace and cutlery of any garlic or onions is important as one of these flavors can ruin your cake.  Prepare the dessert, keep it in the refrigerator until the main course is finished cooking, THEN bake your cake. 

Don't cook your pastry and dinner at the same time.  It seems logical that the taste of your beef roast would flavor a chocolate cake if placed in the oven at the same time.  

Brute force works but finesse counts in baking.  If you are in a hurry and have a hand mixer you can easily toss all of the ingredients in a bowl and mix well (see below).  But if you want the best results use separate bowls; cream the shortening and sugars, then add the dry goods, then beaten eggs and then mix together, these extra steps create a superior; lighter cake.
How long should I mix my cakes?   Aunt Sue's Home Economics teacher told the girls that the trick was to follow the diagram below; 20 times.  Sue's cakes are always fluffy and Uncle Buck loves them; so this seems about right...

Mix your batter in this pattern 20X with a hand mixer for fluffy cakes every time
Icing and Decorating

Make sure the cake is completely cool before icing it.  There is nothing worse than icing  your cake and then watching the icing melt off.  Put it in the freezer for a few minutes if you are in a hurry.  

Uncle Buck prefers buying prepared icing since it tastes "real".  I am going for restaurant-style food; prepared icing is what people expect to taste and does taste superior; it's usually the cake that is bland or full of additives in commercial food.  
This is your typical home-made cake.  It scream's "BAKE SALE"  and when iced tends to be uneven on the top and sides; the decorations fall off, it's hard to letter.  Also tough to cover the sides due to the overhanging lip. 
Try removing the cake and flipping it over before icing it. 

This gives you a nice even surface to ice and looks much more professional.  You can use a bread knife to even out the bottom if being served on a flat plate; but most large serving plates accommodate this top nicely. 
Spend a couple of dollars on sprinkles and decorations.  Remember; you want your family to eat the food you prepare and if it looks great it's more fun to eat.

A few cents worth of rainbow sprinkles will give the cake a splash of color and make all the difference in the world.


Rich and Easy Chocolate Cake

This cake is excellent and rich.  Be careful not to overcook.
 

4 Tablespoons Cocoa Powder
2 1/2 tablespoons sugar
2 tablespoons water
1/2 cup butter or shortening
1/2 cup confectioners sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 teaspoon soda
2 eggs

  1. Mix Cocoa Powder, 2 1/2 tablespoons sugar, 2 tablespoons water in microwave on high for 1 min.  Mix, Repeat until smooth.  Place aside. 
  2. In a separate bowl mix 1/2 cup butter or shortening, 1/2 cup confectioners sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla.  You can warm the shortening in the microwave to make it easier to work with..
  3. Add chocolate mix to sugar/butter.  Add 1 cup flour, 1/2 teaspoon salt, 1 teaspoon soda, mix well.
  4. In a separate bowl whip quickly 2 eggs.  Fold into batter.
  5. Mix well and pour into cake pan or muffin tins.   350° for 35 min; about 20 minutes if muffins.

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Easy Spice or Carrot Cake

This cake is excellent as a spice cake. Add 1 cup finely grated carrots for a nice and easy carrot cake.  Wonderful as muffins or with Cream Cheese Icing.  Add nuts or raisins. 
 

2/3 Cups Shortening or butter
1 cup granulated sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
2 tablespoons molasses (optional)
2 teaspoons baking powder
1 Cup milk
2 eggs

  1. Cream butter or shortening and sugar.  Warm the shortening in the microwave to make it easier to work with..
  2. Add Add 1 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon allspice (optional), 2 tablespoons molasses (optional), 1/2 teaspoon salt, 1 teaspoon soda, 2 teaspoons baking powder.  Mix.
  3. Add 1 cup milk, mix
  4. In a separate bowl whip quickly 2 eggs.  Fold into batter.
  5. Mix well 
  6. If you want a carrot cake simply mix in in some finely shredded carrot. 
  7. Add nuts or raisins to taste
  8. Pour into cake pan or muffin tins.   375° for 25 min; about 18 minutes if muffins.

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Fruit Cobbler with Oatmeal Crunch Topping

This is a handy recipe to use up your peaches, apples, pineapple or any other fruit you may want to use up.  

Fruit Filling   See variations below 

About 8 large peaches, apples or equivalent 
1/4 cup white sugar
1 teaspoon cinnamon (if apple crumble only)
2 tablespoons cornstarch

Crumble Topping  (Can be doubled if you have alot of filling or really like the topping)

5 tablespoons of melted butter or shortening
1 cup sugar
1/2 cup flour
1 cup oatmeal
1 teaspoon baking power
1 teaspoon cinnamon (if apple crumble only)
1 egg

In one bowl peel and cut your fruit into small chunks.  Add 2 tablespoons of butter and sugar, cinnamon (if apple crumble) and 2 tablespoons cornstarch.  Place in a large, flat baking pan or pie plate.

In another bowl melt the shortening and add the sugar .  Add flour and oatmeal, baking power and cinnamon (if apple crumble).  Add egg and mix.  Spread on top of filling.  Bake at 350 for 30-40 minutes or until fruit is bubbling and top is golden brown.  Best served warm with vanilla ice cream.

 

Possible variations on this recipe:

  • Add raisins to apple crumble.
  • Add 1/4 cup dried coconut to the topping
  • 1/4 whole pineapple and 4 apples
  • Rhubarb and Strawberry, Rhubarb and apple

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Easy Light and White cake

This cake is a nice, firm white cake, best suited for icing, great for birthday cakes.
 

1/2 Cup Shortening or butter
1 cup granulated sugar
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 Cup milk
3 egg whites 

  1. Cream butter or shortening and sugar, vanilla.  Warm the shortening in the microwave to make it easier to work with..
  2. Add Add flour, salt, baking powder.  Mix.
  3. Add milk, mix
  4. In a separate bowl whip eggs whites.  Fold into batter.
  5. Mix well 
  6. Pour into cake pan or muffin tins.   350° for 45 min; about 25 minutes if muffins.

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Overnight Cinnamon Apple Coffee Cake 

This is a great recipe to make one day and serve the next.  The batter is spongy; and keeps well in the refrigerator and is meant to be prepared the night before and served the next day.  Another handy recipe to use up your peaches, apples, pineapple or any other fruit you may have around...

Filling

2/3 cup butter or shortening
1/2 cup brown sugar
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup milk
1 cup chopped apple

Topping

1/2 cup brown sugar
1/2 cup nuts (optional)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix all dry ingredients.  Add all other ingredients except fruit.  Beat 1-2 minutes then add fruit.  Pour into greased pan.  Mix topping and sprinkle over batter.  Cover and refrigerate overnight.  When ready to bake simply remove from fridge while heating oven to 350 and bake 45 minutes.  Serve warm.

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Zabaglione

4 eggs
2 tablespoons white sugar
2 oz white wine or sherry

This dessert requires some equipment:

  1. A double-boiler - One large pot with boiling water with another sitting inside of it, floating on the water.  A large metal bowl is ideal.
  2. A good wisk and some determination or hand beater; both require some patience.

Separate the eggs and add the yolks, sugar and alcohol to the bowl.  Turn on the heat and begin to mix.  When the water boils turn it off and continue to mix until it expands, 6-8 minutes.  This takes some time; but all of a sudden; like magic, a beautiful, creamy dessert is born as the egg yolk turns into a pudding.

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Baked Corn Bread with Maple Syrup

2 eggs
2 tablespoons melted butter or shortening
1 cup white all-purpose flour
3 teaspoons baking powder
1 cup fine cornmeal
1 cup milk
2 tablespoons white sugar
1 tablespoon salt

Mix egg and liquid shortening.  Add flour dry ingredients and milk, mix well.
Pan fry in a hot skillet, turning when fully cooked on one side, about 5 minutes.  
Brush with butter, pour maple syrup over top and dust with icing sugar.  Nice with vanilla ice cream.

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Bread Pudding

6-8 slices white bread.  Ideal is baguette sliced 1" or raisin bread
3/4 cup raisins
3 tablespoons brown sugar
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
4 eggs
1 cup milk or cream

Well grease a metal baking dish and place a layer of bread on bottom of pan.
Sprinkle with raisins and add rest of the bread.
Sprinkle with brown sugar.
In a separate bowl mix the eggs, cream nutmeg, cinnamon, vanilla.
Pour over bread mixture and sprinkle some more brown sugar on the top.
Bake at 375 for 30 minutes or until brown.

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Peanut or Mixed Nut Brittle

1 1/2 cup peanuts, or any combination of almonds, walnuts, cashews, brazil nuts, etc...
1/2 cup corn syrup
1/2 cup water
2 tablespoons butter
1 cup white granulated sugar
1/2 teaspoon lemon juice

In a saucepan or in the microwave on medium heat add sugar, syrup and water, heat until boils.  Add nuts, butter and lemon and cook for 3 - 5 minutes or until bubbling for 1 minute...  Pour onto a shallow, greased pan and press flat with a spatula. 

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Chocolate Brownies

6 tablespoons powered chocolate
2 tablespoons butter
2 tablespoon granulated sugar
1 tablespoon water
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1/4 cup unsalted butter
1 cup granulated sugar
2 eggs
Dash salt
1/2 cup flour
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1 teaspoon vanilla
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1/2 cup finely ground walnuts (optional)
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In the microwave mix the chocolate, butter, sugar and water and heat in high for 1 minute.  Mix and repeat until smooth, let cool.  In another larger bowl add liquid butter and sugar, mix well, let cool.  Add flour, salt, mix well.  In a separate bowl mix eggs, add vanilla, add to batter and mix well.  Fold in nuts and bake at 300 for 40 minutes.  If you want your brownies less chewy cook at 450 for 25 minutes.  When cool frost with dark chocolate icing and white or colored marshmallows.  

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Pumpkin Pie Filling

Pumpkin pies are great since they don't require a shell on the top, doubling the amount of dough you have to work with.  Although traditionally served at Thanksgiving and Christmas, Pumpkin Pie is a very hearty and healthy dessert choice year-round; high in fiber and not too sweet.  Commercial prepared fillings are too sweet; take the unsweetened canned pumpkin filling and add your own spices and fresh eggs and cream for a pie to remember.

1 large can unsweetened pumpkin pie filling
1 cup brown sugar
1/2 cup white sugar
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup cream or evaporated milk


Mix in a large bowl and warm in microwave on high for about 15 minutes or in a saucepan on low until thick.  Pour into a pre-cooked pie shell; let cool and serve with whipped cream.

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Coffeehouse-style lemon pound cake drizzled with lemon sauce
1 cup white sugar
1/4 cup shortening or unsalted butter
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder (add 1/4 teaspoon or slightly more for a lighter loaf)
1 teaspoon grated lemon peel 

Topping
1/4 cup granulated sugar
Juice of one fresh lemon

Grease a loaf pan and line with with wax paper.
In a large bowl add sugar and shortening. Heat in microwave for 30 seconds to soften and mix well. In a separate small bowl mix one egg and add to sugar/shortening, mix well. Add milk, mix well. Add flour and baking powder, mix well. Add lemon rind and mix with a spoon (fold into batter). In a separate bowl mix lemon juice and sugar and leave on the side, this is the glaze for later.
Bake loaf in a pre-heated oven at 350 for about 45 minutes or until dry. Remove from oven and while loaf is still warm pour glaze over top of the cake and serve.

 

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