Category Archives: Desserts

Cakes, cookies, pies, puddings

Platte County Pie

 

 Have you  been to Platte County, MO?  Try one of their favorites, Platte County Pie.

It is fun to go through my archives of recipe books that I have made  by writing recipes out of magazines.  I came across the recipe for Platte County Pie.  The recipe I use was out of  Bon Appetit, 1978, from the Frolics Restaurant in Kansas City, Missouri.    

Platte County Pie

A slice of Platte County Pie

 

 

 

 

 

 

Is it a pie or cookie?

Everyone likes to indulge in chocolate and pecans, this is one soft pie that is like a big cookie, thick and sweet with a flaky pastry dough holding it together.  Who can refuse such a pie?

Platte County Pie

Platte County Pie

Platte County Pie

A rich and sweet pie of chocolate chips and pecans, one thick cookie. It becomes everyone's favorite indulgence.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Julia Ann

Ingredients

  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 9 inch unbaked pie shell

Instructions

  • Beat eggs in a medium mixing bowl.
  • Add flour and sugar, beat 2 minutes.
  • Add, vanilla, butter, pecans and chocolate chips.
  • Blend well.
  • Pour in pie shell.
  • Bake 60 minutes.
  • Serve warm or at room temperature.

Notes

Platte County Pie from Bon Appetit, 1978, from the Frolics Restaurant, Kansas, Missouri.

 

Ready to serve Platte County Pie

Ready to serve Platte County Pie

There are many Platte County Pie recipes on the internet; there are similarities to the Kentucky Derby Pie which has an interesting story.

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies
Print Recipe
5 from 1 vote

Oatmeal Coconut Crispies

A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Crock Pot Applesauce

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Crock Pot Applesauce

Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 4 pints
Author: Julia Ann

Ingredients

  • 15 large apples
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon.

Instructions

  • Put 2 tablespoon lemon juice into large bowl.
  • Peel, core and cut apples into 1 1/2 inch chunks or 8ths put into the large bowl.
  • Stir frequently to get the lemon juice on the apples to prevent browning.
  • Put into the crock pot.
  • Add the water, sugar and cinnamon.
  • Cook in the crock pot for 2 hours on high.
  • Mash with a potato masher to desired consistency.
  • Put into clean pint jars and cover with lids,
  • Store in refrigerator to use.
  • Or store cans on the shelf after water bath canning.

Notes

This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired.
Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll

A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Julia Ann

Ingredients

  • CAKE
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 cup sifted powdered sugar

Instructions

  • Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  • Preheat over to 375 F.
  • Sift together all the dry ingredients, set aside.
  • In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  • Beat on high speed for 5 minutes.
  • Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  • Pour into the prepared pan.
  • Bake 15 minutes at 375 F.
  • After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  • Combine cream cheese, vanilla, butter and powdered sugar.
  • Mix until blended and smooth.
  • Assemble Pumpkin Roll:
  • Unroll the cake on the cloth.
  • Spread filling on the cake leaving 1/2 inch from the edges.
  • Reroll the cake, peeling away the cloth.
  • Lift roll on serving plate with the seam side down.
  • Sprinkle with powdered sugar just before serving sliced cake.

Notes

This recipe can be doubled to make 2 pumpkin rolls. 2 1/2 cups batter will be needed to fill the 2 jelly-roll pans and 1 3/4 cups of filling for each roll.--------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabook.  All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

Print Recipe
5 from 1 vote

Sour Cream Bundt Coffee Cake

A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Breakfast - Brunch
Cuisine: American
Servings: 12 serving
Author: Julia Ann

Ingredients

  • CAKE
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 1/3 cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven 350 F
  • Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  • In large mixing bowl, cream the sugar and butter together until light and creamy.
  • In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  • Add 1/2 cup of flour mixture to the butter and sugar.
  • Blend at low speed.
  • Beat in 1 egg at time.
  • Alternate the addition of flour with the other 2 eggs.
  • Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  • Fold in the 1/3 cups of raisins with a spatula.
  • ----------
  • Mix strudel ingredients:
  • Blend with a fork until crumbly mixture.
  • ----------
  • Pour 1/2 the cake into the prepared pan.
  • Spread the strudel over the cake batter.
  • Add the remaining cake batter over the strudel.
  • Bake 55 minutes, or until cake tester comes out clean.
  • Let the cake cool for 5 to 10 minutes, and remove to pan.
  • When the cake has cooled, drizzle glaze over the cake.

Notes

This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.