Desserts, Pies and Tarts


1-1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash salt
1-1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp butter
1/2 tsp grated lemon peel
1/3 cup lemon juice
9″ baked pie crust
Meringue (see below)

Directions: In a glass bowl, combine sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Microwave in 1-2 minute increments until boiling and thickened.
Stir small amounts of hot mixture into eggs, then return to hot mixture. Return to boiling in microwave. Add butter and lemon peel. Add lemon juice. Mix well. Pour into pie crust. Spread meringue over filling. Bake at 350 degrees for 12 to 15 minutes. Cool before serving

Meringue ingredients:

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tarter
6 Tbsp sugar

Meringue directions:

Beat egg whites at high speed with vanilla and cream of tarter until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved.


Cake, Desserts


  • 2 cups dark chocolate chips
  • 3/4 cup whipping cream


  • In a microwave safe bowl, add dark chocolate chips and whipping cream.
  • Microwave on HIGH for 1 minute and 10 seconds.
  • Whisk together until completely combined.
  • Store any unused ganache in refrigerator.


1-1/4 cup flour
1 Tbsp sugar
1/2 tsp salt
8 Tbsp butter
1 egg yolk
3-4 Tbsp cold water

7 oz. almond paste
1 stick of butter
1/4 cup sugar
2 eggs
1/4 tsp salt
1/4 cup flour
1 tsp almond extract

Pear halves (very ripe or canned)
Sliced almonds
Apple Jelly or clear preserves


Prepare the crust by cutting butter into the flour, sugar, salt mixture in food processor or by hand. Stir in egg yolk and water to form dough.

Refrigerate at least 1 hour, overnight preferred.
Roll out dough and put it in a tart pan with removable bottom. Freeze for about an hour while preparing filling.


Combine almond paste, butter, sugar, eggs, salt, almond extract and flour.

Add filling to crust. Arrange pear halves on the filling.

Bake in 375 degree oven for about 45 minutes until golden brown.

Brush pears with clear jelly (apple works best), sprinkle with sliced almonds.


Mom’s Kolache

1 package yeast added to 1/2 cup warm evaporated milk
2 cups flour
1 Tbsp sugar
1/2 tsp salt
3/4 cup butter
3 egg yolks, slightly beaten
Filling of choice – any kind of preserves or apricot filling (see below)
(If double, use 2 eggs + 2 yolks, 1-1/2 cups butter, 1 yeast)

In a large bowl, combine flour, sugar and salt. Cut in butter with a pastry cutter or mix in food processor. Add egg yolks, and yeast mixture. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.

Apricot Filling: cook apricots, chop finely, add sugar to taste

Bohemian Kolache

1/2 cup warm water
1 tsp sugar
1 package yeast
1-1/2 cups milk (lukewarm)
1 egg
1/2 cup sugar
1 Tbsp salt,
1 Tbsp lard
5 cups flour

Put yeast and sugar in warm water until dissolved. In a large bowl, combine flour, sugar and salt. Mix remaining ingredients together. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.

Slovak Kolache

1/2 cup warm water
2 packages yeast
1/2 cup sugar
1-1/2 cups lukewarm milk
1/2 cup soft butter
2 tsp salt
2 eggs
7 cups flour

Dissolve yeast in warm water. Cream butter and sugar together. Add milk, eggs, salt. Combine. Add yeast, then add flour gradually. Knead 5 minutes. Put in uncreased bowl to rise 1-1/2 hours or so. Punch down and let rise again for 1 hour more. Roll to 1/4” thick or individual circles. Fill with poppy seed, nut, or other filling (roll up long roll). Let rise 30 minutes on baking sheet. Brush with melted butter. Bake 375 degree oven 12-17 minutes.

Poppy seed filling

2 cups ground poppy seed
1/4 cup sugar
1/4 cup honey
1/2 tsp cinnamon

Desserts, Uncategorized

1 container vanilla Light ‘n Fit greek yogurt
Regular or sugar free chocolate fudge Jello pudding
1 cup vanilla-flavored almond milk
Whipped cream (light if preferred) about a cup and an a half. See Stabilized Whipped Cream Recipe.
1 banana
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup shaved chocolate or mini chocolate chips

Directions: combine greek yogurt, pudding mix and almond milk. Separate into 4 small clear glasses or parfait glasses. Cut fruit into bite size pieces and layer over the chocolate mixture in each cup. Put a layer of Whipped Cream over the top of the fruit in each cup using a frosting decorating bag if desired. Sprinkle with chocolate shavings or mini chocolate chips. Keep well chilled.

Cake, Desserts, Uncategorized

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream

1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar

1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.

2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.



Shortbread Crust:
1 stick butter at room temp
1/4 cup sugar
1/2 tsp salt
1 cup flour

Approx. 10 ounces guava paste sliced to about 3/16″ thick slices.
Seedless strawberry or raspberry preserves
1/2 cup old fashioned oats
1/2 stick butter
1/2 tsp salt
1/4 cup light brown sugar
1/2 cup flour

Line an 8 x 8 square glass pan with parchment paper large enough to go up the sides with a slight overhang for easy removal from the pan later. Adjust oven rack to middle position and preheat oven to 350 degrees.
For the crust, beat butter and sugar together until fluffy. Add salt and flour, mix until dough comes together.
Press dough into prepared pan. A bit of extra flour will help if the dough is sticky.
For the toppings: cover dough with slices of guava paste. Brush about 1/8 cup of preserves over the top of the guava paste.
In a large bowl, combine oats, 1/2 stick butter, salt, brown sugar and 1/2 cup flour. Cut into very fine mixture with pastry cutter, or prepare mixture in a food processor until mixture resembles wet sand with some bigger chunks of crumble throughout. Sprinkle evenly over the top of the pan.
Bake until top is golden brown, about 40-45 minutes. Let cool completely before slicing into squares.

Cake, Camping and Trail food, Desserts

3 large bananas or plantains
2 tbsp of butter
1.5 tbsp of sugar
1 egg
a pinch of salt
1/2 cup of sugar
1/4 cup of vegetable oil
1/2 cup of milk (100ml)
1/4 dark rum
1 cup of all purpose flour
3 tbsp of cocoa powder
2 tsp of baking powder

Directions: Carmelize sugar and butter in a cast iron pan (used for desserts). Butter the edges of the pan. Slice bananas lengthwise and line the pan with bananas. Mix remaining ingredients. Pour over bananas. Bake in 350 degree oven for approximately 20 minutes. Cake is ready when inserted toothpick comes out clean.
May also be cooked, covered on stovetop or over a fire.



1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup granulated sugar
1 tsp grated lemon peel
3 Tbsp fresh lemon juice
2 Tbsp flour
1/4 tsp baking powder


Stir together 1 cup flour and powdered sugar. Cut in butter with pastry cutter. Line an 8″ x 8″ square glass baking dish with parchment paper. Pat flour mixture into bottom of dish with a flat bottom glass.
Bake a t 350 degrees for 12 minutes.

In mixing bowl, beat eggs and granulated sugar together. Add lemon juice, lemon peel, flour and baking powder. Blend until well combined. Pour over baked layer. Bake at 350 degrees for 20 to 25 minutes. Cool, sprinkle with powdered sugar. Cut into bars.

Cake, Desserts

1 15 oz can pear halves in juice pack
1/4 cup butter, melted
1/2 cup brown sugar
1 Tbsp light corn syrup
1 and 1/4 cup flour
1 and 1/2 tsp grated fresh ginger
1/2 tsp ground ginger
1 Tbsp grated orange peel
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter
1/3 cup brown sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup molasses

Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, 1/2 cup brown sugar, corn syrup and 1 Tbsp reserved pear juice. Pour brown sugar mixture into a 10-inch baking pan or skillet.
Cut pears in slices and fan out in a circle, placing on the brown sugar mixture, starting in the center. Continue with remaining slices in an outer circle. Set aside.
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
In a medium mixing bowl, beat together 1/3 cup butter and 1/3 cup brown sugar with an electric mixer until fluffy. Add egg and beat well. Beat in pumpkin and molasses.
Add flour and 1/3 cup of the reserved pear juice. Carefully spoon mixture over pears in the pan. Spread mixture evenly with the back of a spoon. Bake for 35 minutes or until toothpick inserted near center comes out clean.
Cool cake in pan for 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream.