Pear Gingerbread Pudding (Jennifer)

2 large pears, cubed
2 Tbsp liquid honey

Topping
1/2 cup soft butter
1/2 cup granulated sugar
1/4 cup fancy molasses
1 egg
3/4 cup all purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
pinch salt
2/3 cup hot water

Grease 8" square baking dish. Spread pears in dish, drizzle with honey.
In a large bowl, beat butter & sugar, then add molasses and egg. Beat until combined.
In a separate bowl mix the remaining dry ingredients.
Stir into molasses mixture alternating with hot water, making 3 additions of dry ingredients and 2 of hot water.
Pour over pears. Bake @ 350 for about 30 minutes.
Serve warm.

Chocolate Applesauce Cake (Selina)

Prep.time 50min. Makes one cake
13/4 cups all purpose flour
3tbsp.unsweetened cocoa
1tsp.baking soda
1tsp.ground cinimon
1/2 tsp.salt
1/4 tsp.ground nutmeg
1/4 tsp.ground cloves
1/2 cup solid veg.shortning
1cup brown sugar
1 large egg
11/2 canned apple sauce
1 cup chopped wallnuts(optional)
In a med.size bowl stir together flour,cocoa,baking soda,cinnamon,salt,nutmeg and cloves.In a large bowl beat shortning and sugar with electric mixer until light and fluffy.Beat in egg then stir in applesauce.Add flour mixture and beat intil well blended.Stir in walnuts if used.
Spread batter evenly in a well greased 9 in.square baking pan.Bake in a 350 degree oven until a wooden pick inserted in center comes out clean.
35-40 min.Let cool in pan on rack.

Applesauce Cake (from the Moravian Cookbook) (Kim)

2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts

Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.

Rhubarb Cake (Hilda)

1 1/2 c         brown sugar                             1 tsp          baking soda
1/2c             margarine                                 2 c             flour
1                  egg                                          2 c             rhubarb- chopped
1 tsp            vanilla
1 c              sour milk

Topping       1/2 c          brown sugar
                    1 tsp          cinnamon
                    3/4 c          chopped nuts

Cream sugar and margarine.  Add egg, vanilla, and sour milk and mix.  Add flour and baking soda and beat.  Fold in chopped rhubarb.  Pour into greased 9 x 13 pan.  Sprinkle on topping and bake at 350 degrees for 35 min.  Very good served warm with a little ice cream.
I have also made this recipe into muffins.
 

Pumpkin Cake- in a cookie sheet (sandra)

4 eggs
1 c oil
2 c sugar
15oz can pumpkin puree
2 c flour
a sprinkle of cinnamon/cloves/ginger/nutmeg
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Mix eggs, oil, sugar, pumpkin. Mix dry ingredients and add to wet. Pout into greased 11x16 cookie sheet and bake at 350F for 20 min. Cool and frost with cream cheese icing.

Flourless Chocolate Cake (sandra)

(I'm not making fun of you Kim!..this really is a good one)

7oz (200g) semi sweet chocolate chips
1 c sugar
3/4 c butter
4 eggs, separated

Melt choc with butter. Beat eggs yolks with sugar and fold in melted choc. Beat egg whites until stiff and fold into choc mixture. Pour into 9" cake pan lined with parchment and bake 40 min at 350F. (cake will be sticky to remove from paper). Garnish slices with whipped cream and fresh raspberries.

Crazy Cake (Dorothy)

8 cups puffed wheat
1 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
3 tbsp. cocoa
1 tsp. vanilla

Bring brown sugar, butter, syrup and cocoa to a soft boil and boil for 3 minutes.  Remove from heat and add vanilla.  Add the puffed wheat and mix thoroughly.  Spread into an 8x11" pan and press down firmly.  Let cool then cut into squares.

 

Easy Lemon Cake (Lori Rempel)

This cake is so delicious it doesn't stay around the kitchen too long.  If you like it extra lemony I often take a toothpick and put some small holes in the cake after it's baked and just put a little extra lemon juice in...so easy and so good!!  It is Charles' favourite.

1 1/4 all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
2 tsps freshly grated lemon zest
1/4 cup butter melted
3/4 cup milk

Glaze
3/4 cup icing sugar
1 tbsp butter melted
2 to 3 tsps lemon juice

combine your wet ingredients then add in your dry
bake at 350 for 30 minutes in an 8" square pan

Grandma's Chocolate Fudge Cake (Elsie)

My kids loved this when they were little. It just seemed magical to them that this would come out of the oven with cake on the top and fudge pudding underneath.

1 cup flour
1 tsp salt
6 tbsp cocoa
2 tbsp oil
2 tsp baking powder
2/3 cup sugar
1/2 cup milk
1 cup brown sugar
1 1/2 cups boiling water

Blend flour,baking powder, salt, white sugar and 2 Tbsp cocoa.
Add milk, oil, and vanilla; mix just until smooth.
Spread into 9x9 pan.

Combine brown sugar and 4 Tbsp cocoa, sprinkle over top of batter.
Pour boiling water over mixture.
Bake @ 350 for 40 minutes.

Raspberry Cream Torte (Elsie)

Tara introduced this recipe to our family and it's been a favourite ever since!

Wafers
6 eggs whites
1 1/2 cups sugar
1 cup flour
3/4 cup unsalted butter, melted
2 tbsp water
1 tbsp vanilla

Trace two 8 inch circles on each of two pieces of parchment paper. Invert and place on cookie sheets.
In a large bowl , lightly whisk egg whites. Whisk in sugar,flour,butter,water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread (back of a spoon works well) to cover circle.
Bake 1 sheet at a time in upper half of 400 degree oven for 8 - 10 minutes or until edges are just beginning to brown. Let cool on baking sheet on a rack for 2 minutes.
Using a metal spatula ,transfer wafers to a flat surface to cool completely. ( I just peel them gently off the parchment paper and lay them in single layers on waxed paper on a cooling rack and by the time the next batch is done they're cool enough to put waxed paper on top of the first ones and just stack them that way). You can reuse the parchment paper for the rest of the layers.
Repeat with remaining batter to make 9 wafers ( I usually get 10, no idea why, it just works out that way). Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.

WARNING: THIS BATTER HAS AN ODD CONSISTENCY BEFORE IT'S BAKED AND THE BAKED WAFERS ARE RUBBERY AND WIERD! THAT'S HOW THEY'RE SUPPOSED TO BE SO DON'T THROW THEM OUT!
If Tara hadn't warned me I probably would have pitched them.

Raspberry Sauce
2 pkg. (300 grams each) unsweetened raspberries, thawed
1/2 cup instant dissolving fruit/berry sugar ( I always omit the sugar, it's sweet enough without it.)
2 tsp raspberry liqueur ( optional) I don't have that on hand most of the time so I skip it.

In a food processor or blender puree raspberries until smooth; press through a sieve into a bowl to remove seeds.

2 cups heavy whipping cream
1/3 cup icing sugar ( I never use any sugar and never miss it.)

Assembly
Place 1 wafer on serving plate, spread with 1/2 cup whipped cream. Drizzle with 1/4 cup raspberry sauce. Repeat layering with remaining wafers, cream and sauce. Top with the final wafer.
Cover and refrigerate for several hours until wafers have softened enough to cut into wedges.
Just before serving, dust with icing sugar and decorate with fresh or frozen berries.

I find I usually need more whipped cream and less raspberry sauce than the recipe calls for .
I freeze the excess raspberry sauce and use it for salad dressings or drizzling over another dessert as a tasty garnish.

Miss Finney's Apple Cake (Elsie)

3  cups flour
1  tsp baking soda
1  tsp cinnamon
2  cups sugar
3  eggs
1 1/4 cups canola oil
1 tsp vanilla
1/4 cup orange juice
2  cups grated or finely chopped unpeeled apples
1  cup chopped walnuts
1  cup coconut

Mix flour, baking soda and cinnamon, set aside
Combine sugar, eggs,oil,vanilla and orange juice in a large bowl until well blended.
Stir in flour mixture, blend well.
Fold in apples,walnuts and coconut.
Spoon into well greased bundt pan.
Bake @ 325 for 1 1/2 hours
Cool in pan for 15 minutes on wire rack.
Remove cake to a serving platter with raised edge to accommodate glaze.
Puncture cake with skewer.

Glaze
1  cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp baking soda
Combine ingredients in a saucepan and bring to a boil over medium heat stirring constantly.
Spoon hot glaze over warm cake until cake absorbs most of it.
Let cool 1 hour before serving. Store in refrigerator.

Note
I find this cake is better after a couple of days. I often slice it once it's cool and store it in an airtight  tupperware container. I spoon all the sauce over the slices and the cake becomes very moist.

Kitty Litter Cake (Kim)

Yeah..sorry! But sometimes you just want a cake like this! lol It looks completely realistic ; )

1 (18.25 oz.) pkg. German Chocolate cake mix
1 (18.25 oz.) pkg. white cake mix
2 (3.5 oz.) pkgs. instant vanilla pudding mix
1 (12 oz.) pkg. vanilla sandwich cookies
3 drops green food colouring
1 (12 oz.) pkg. tootsie rolls

1. Prepare cake mixes and bake according to directions (any size pan).
2. Prepare pudding according to directions and chill.
3. Crumble sandwich cookies in small batches. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food colouring and mix.
4. When cakes are cooled, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs and the chilled pudding. You probably won't need all the pudding - you want the cake to be just moist, not soggy.
5. Line a new kittly litter box with liner (I have a kittly litter box that I bought new and use only for this recipe and I skip the lining step). Put cake mixture into box.
6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt and curvt the Tootsie rolls slightly. Bury randomly in the cake ans sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green coloured cookie crumbs lightly over the top.
7. Heat the remaining Tootsie rolls in microwave and shape as before. Sprinkle with remaining green cookie crumbs. Hang a few over the side of the box and half submerge a few into "litter". Serve with the "pooper scooper".
Perfect for Halloween or an unconventional birthday party.

Almond Butter Cake (Kim)

This is a moist, damp cake that doesn't rise very high. It comes together in about 5 minutes and is delicious.

3/4 c. butter
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. soft butter or nonstick cooking spray for the pan

Topping
1 tbsp. sugar
3/4 c. sliced almonds

1. Melt butter in sauce pan over medium-low heat stirring regularly. Pour butter and sugar into large bowl and stir till smooth.
2. Crack eggs into same bowl and mix until creamy and one colour. Add salt, extracts, and flour and stir till smooth.
3. Grease bottom and sides of a 9" round pan. Transfer batter to pan and spread evenly. Sprinkle with sugar and then sliced almonds.
Bake at 350˚ for 35 minutes. The cake should be light brown on top and when a toothpick is inserted, should have a few sticky crumbs adhering to it.
Let cool for 30 minutes.
Cut into wedges and serve with fresh fruit. This cake will keep for a week and freeze indefinitley.

Grandma's Lightening Chocolate Cake

1/12 c flour
1 1/2 c white sugar
2 tsp baking powder
1/2 tsp soda
1 tsp salt
6 T cocoa
2/3 c soft shortening
1 c buttermilk or sour milk

Sift flour, then measure it. Place sifter in mixing bowl and place all dry ingredients in sifter. Sift into bowl. Have shortening at room temp so it is quite soft. Add this to dry ingred. Add milk all at once. Beat together for 2 min. Add 2 eggs and beat for another 2 min. Pour batter into greased pan and bake.

Grandma's Busy Day Cake

1 2/3 c flour
1 c sugar
1/2 tsp salt
2 1/2 tsp B powder
1/3 c marg
1 egg
2/3 c milk
1 tsp vanilla
frosting:
3 Tbsp melted butter
2/3 c brown sugar
1/2 c coconut'
4 Tbsp cream

Mix dry ingred. Add marg, milk, egg, vanilla. Beat well 2/12 min with mixer on high speed. Bake 350F for 35-40 min. Spread frosting on cake while warm. Put under broiler till it bubbles.

Easy chocolate Cake (Erma's)

1/3 c oil
2 squares choc
3/4 c water
1 egg
1 /14 c flour
1/2 tsp salt
1/2 tsp soda
1 tsp vanilla
6 oz choc chips
1/3 c chopped pecans

Heat oil & choc squares in 8" square pan in 350F oven for 4 min. Add water, sugar, egg, flour, salt, soda & vanilla. Beat with fork till smooth & creamy (about 2min) Spread evenly in pan. Sprinkle with choc chips & nuts. Bake at 350F for 40 min until toothpick comes out clean. Cool. Makes 8 servings.

Grandma's Sour Cream Coffee Cake

1 c soft butter
1/12 c sugar
3 eggs
1 tsp vanilla
3 c flour
2 1/2 tsp baking powder
1/2 c chopped pecans
1 tsp salt
1/4 tsp soda
1 c sour cream
1/2 c milk
1/4 c brown sugar
1 tsp cinnamon

Oven 350F. Grease & flour bundt or angel food pan. Beat butter & sugar, add eggs 1 at a time. Add vanilla. Mix dry ingred & add alternately with sour cream & milk. Spoon 1/2 batter in pan. Combine brown sugar, pecans& cinnamon. Sprinkle evenly over 1/2 batter. Add remaining batter & bake 350F for 55-60 min. Cool in pan 10 min. Turn onto wire rack or plate.

Grandma's Peach Coffee Cake

Bake a white or yellow cake mix as directed in a 9x13 pan.
Mix 1 c coconut, 2/3 c brown sugar, 1/3 c butter, 1 tsp cinnamon until crumbly.Sprinkle over hot cake. Arrange 1 can (28oz) peachslices over topping and broil 3-5 min until bubbly. Seve warm with ice cream.

Lemon-Lime Refrigerator Sheet Cake (Erma's)

1 pkg lemon supreme cake mix
1 pkg lime jello (4 serving size)
1 envelope whipped topping mix (2-21/2 c yield)
1 pkg lemin instant pudding (4 serving size)
1 1/2 c cold milk

Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water; set aside. Mix and bake cake as directed in a 9x13 pan. Cool 20-25 min. Poke deep holes about 1" apart in cake (still in pan) with a meat fork. Pour jello mixture into holes. Chill cake while preparing topping. In chilled bowl, blend and whip topping mix, pudding and cold milk until stiff 3-8 min. Immediately frost cake and store in fridge. Serve chilled.

Chocolate Applesauce Cake (Sandra)

1/2 c softened butter
1 1/2 c sugar
2 eggs
2 c flour
2 Tbsp cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 c unsweetened applesauce
topping:
1 c choc chips
1/2 c chopped pecans
3 Tbsp brown sugar

Cream butter and sugar. Beat in eggs, one at a time. Combine dry ingredients and add to wet, alternating with applesauce. Pour into greased 9x13 pan and sprinkle with topping mixture. Bake at 350F for 30-35 min.