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RECIPES FOR PIES AND CAKES
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Forums  »  Baking Forums  »  What are you Baking?  »  RECIPES FOR PIES AND CAKES

Re: RECIPES FOR PIES AND CAKES

posted at 8/15/2011 1:19 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: RECIPES FOR PIES AND CAKES:
Imade the best apple pie their was.
Posted by Maryann O


Maryann....

You make these comments but never share the wonderful recipes with us!  We would love to try them!!
PLEASE share! 
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Re: RECIPES FOR PIES AND CAKES

posted at 8/15/2011 1:30 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: RECIPES FOR PIES AND CAKES:
the cherry pie sounds great but a  have a question Do I add more cornstarch or change anything for high altitude.
Posted by Mary L


Hi Mary L...

I checked the recipe and just as I have posted...In a saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended,  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  

The recipe does call for 1/3 cup Cornstarch.  I would think if it's not as thick as you like, just gradually add till it gets to the consistency that you like.

I hope this help you!
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Re: RECIPES FOR PIES AND CAKES

posted at 8/15/2011 1:43 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
DUTCH APRICOT PIE

3/4 CUP SUGAR
2 TBSP. QUICK-COOKING TAPIOCA
4 CUPS SLICED FRESH APRICOTS (ABOUT 16)
1 TBSP. LEMON JUICE
PASTRY FOR SINGLE-CRUST PIE (9 INCHES)

TOPPING:

2/3 CUP ALL-PURPOSE FLOUR
1/2 CUP SUGAR
1/2 CUP CHOPPED PECANS, TOASTED
1/4 CUP BUTTER, MELTED

1.  IN A BOWL, COMBINE SUGAR AND TAPIOCA; MIX WELL.  ADD APRICOTS AND LEMON JUICE; TOSS TO COAT.  LET STAND FOR 15 MINUTES.  LINE A 9-IN. PIE PLATE WITH PASTRY.  TRIM PASTRY TO 1/2 IN. BEYOND EDGE OF PLATE; FLUTE EDGES.  POUR FILLING INTO CRUST.

2.  IN A SMALL BOWL, COMBINE FLOUR, SUGAR AND PECANS.  STIR IN BUTTER.  SPRINKLE OVER FILLING.  COVER EDGES LOOSELY WITH FOUL.  BAKE AT 350*  FOR 15 MINUTES.  REMOVE FOIL; BAKE 25-30 MINUTES LONGER OR UNTIL CRUST IS GOLDEN BROWN AND FILLING IS BUBBLY.  COOL ON A WIRE RACK.  STORE IN THE REFRIGERATOR.  YIELD: 6-8 SERVINGS
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Re: RECIPES FOR PIES AND CAKES

posted at 8/15/2011 7:22 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
DUTCH APRICOT PIE 3/4 CUP SUGAR 2 TBSP. QUICK-COOKING TAPIOCA 4 CUPS SLICED FRESH APRICOTS (ABOUT 16) 1 TBSP. LEMON JUICE PASTRY FOR SINGLE-CRUST PIE (9 INCHES) TOPPING: 2/3 CUP ALL-PURPOSE FLOUR 1/2 CUP SUGAR 1/2 CUP CHOPPED PECANS, TOASTED 1/4 CUP BUTTER, MELTED 1.  IN A BOWL, COMBINE SUGAR AND TAPIOCA; MIX WELL.  ADD APRICOTS AND LEMON JUICE; TOSS TO COAT.  LET STAND FOR 15 MINUTES.  LINE A 9-IN. PIE PLATE WITH PASTRY.  TRIM PASTRY TO 1/2 IN. BEYOND EDGE OF PLATE; FLUTE EDGES.  POUR FILLING INTO CRUST. 2.  IN A SMALL BOWL, COMBINE FLOUR, SUGAR AND PECANS.  STIR IN BUTTER.  SPRINKLE OVER FILLING.  COVER EDGES LOOSELY WITH FOUL.  BAKE AT 350*  FOR 15 MINUTES.  REMOVE FOIL; BAKE 25-30 MINUTES LONGER OR UNTIL CRUST IS GOLDEN BROWN AND FILLING IS BUBBLY.  COOL ON A WIRE RACK.  STORE IN THE REFRIGERATOR.  YIELD: 6-8 SERVINGS
Posted by Susan K


This looks like a good one,I like the dutch fruit pies with the crumb toppings.Butter and nuts what could be better?
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Re: RECIPES FOR PIES AND CAKES

posted at 8/15/2011 9:21 PM EDT
Posts: 499
First: 8/12/2008
Last: 3/7/2012
In Response to Re: RECIPES FOR PIES AND CAKES:
Wow - another great recipe .... thanks again Susan!! And I bought my new printer that is just giving me fits ..... I keep trying.  I have to have these printed.   But no longer can I print any from the official Nestles Recipe collection   It just won't work. I used to just copy a recipe and paste it on an email to myself.  I could easily print that and then print a little copy of the photo of the food.  Now, with the new printer, nothing works.   I can print a photo of a picture I currently have on file - that's it.
Posted by Nancy G


What works for my equipment : highlight the recipe, go to file, select print.  It gives me a screen that asks print all, pages, or selection.
I choose selection and hit okay
This works on my stuff.  Hope this helps
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Re: RECIPES FOR PIES AND CAKES

posted at 8/16/2011 12:09 AM EDT
Posts: 1265
First: 10/26/2009
Last: 5/16/2013
I posted this several weeks ago in the Chocolate category, but for those who may have missed it I am re-posting.

Chocolate Surprise Cake

 

1/2 c. butter

1-1/2 c. sugar

3 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. cocoa powder

1 c. water

1 c. sauerkraut; drained, rinsed, finely snipped

 

In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder, baking soda, salt, and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Turn into greased and floured 9 x 13 inch pan. Bake at 350, 35 – 40 minutes. Cool in pan. Frost with Sour Cream Chocolate Frosting (recipe follows).

 

Sour Cream Chocolate Frosting

 

1 6-oz. pkg. semi-sweet chocolate chips

4 tbsp. butter

1/2 c. sour cream

1 tsp. vanilla

1/4 tsp. salt

2-1/2 c. sifted powdered sugar

 

Melt chocolate chips and butter over low heat. (I microwave them.) Blend in sour cream, vanilla, and salt. Gradually add powdered sugar and beat well, to make spreading consistency. (Add more powdered sugar if necessary.)
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Re: RECIPES FOR PIES AND CAKES

posted at 8/16/2011 11:01 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
MISSISSIPPI MUD CAKE

1 CUP BUTTER, SOFTENED
2 CUPS SUGAR
4 EGGS
1-1/2 CUPS SELF-RISING FLOUR
1/2 CUP BAKING COCOA
1 CUP CHOPPED PECANS
1 JAR (1 OUNCES) MARSHMALLOW CREME

FROSTING:

1/2 CUP BUTTER, SOFTENED
3-3/4 CUPS CONFECTIONERS' SUGAR
3 TBSP. BAKING COCOA
1 TBSP. VANILLA
4 TO 5 TBSP. MILK
1 CUP CHOPPED PECANS

1.  IN A MIXING BOWL, CREAM BUTTER AND SUGAR.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  COMBINE FLOUR AND COCOA; GRADUALLY ADD TO CREAMED MIXTURE.  FOLD IN THE PECANS.  TRANSFER TO A GREASED
13-IN. X 9-IN. X 2-IN. BAKING PAN.  BAKE AT 350* FOR 35-40 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL FOR 3 MINUTES (CAKE WILL FALL IN THE CENTER).  SPOON THE MARSHMALLOW CREME OVER CAKE, CAREFULLY SPREAD TO COVER TOP.  COOL COMPLETELY.

2.  FOR FROSTING, IN A MIXING BOWL, CREAM BUTTER.  BEAT IN CONFECTIONERS' SUGAR, COCOA, VANILLA AND ENOUGH MILK TO ACHIEVE FROSTING CONSISTENCY.  FOLD IN PECANS.  SPREAD OVER MARSHMALLOW CREME LAYER.  STORE IN THE REFRIGERATOR.  YIELD: 16-20 SERVINGS
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Re: RECIPES FOR PIES AND CAKES

posted at 8/16/2011 3:48 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
I posted this several weeks ago in the Chocolate category, but for those who may have missed it I am re-posting. Chocolate Surprise Cake   1/2 c. butter 1-1/2 c. sugar 3 eggs 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1/2 c. cocoa powder 1 c. water 1 c. sauerkraut; drained, rinsed, finely snipped   In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder, baking soda, salt, and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Turn into greased and floured 9 x 13 inch pan. Bake at 350, 35 – 40 minutes. Cool in pan. Frost with Sour Cream Chocolate Frosting (recipe follows).   Sour Cream Chocolate Frosting   1 6-oz. pkg. semi-sweet chocolate chips 4 tbsp. butter 1/2 c. sour cream 1 tsp. vanilla 1/4 tsp. salt 2-1/2 c. sifted powdered sugar   Melt chocolate chips and butter over low heat. (I microwave them.) Blend in sour cream, vanilla, and salt. Gradually add powdered sugar and beat well, to make spreading consistency. (Add more powdered sugar if necessary.)
Posted by Verlee T


Hi Verlee,This is one that I have to try,I'm going to be starting some more sauerkraut soon and this will be a fun recipe to make.I'm sure the sauerkraut makes this nice and moist.I'll share with my friend who gave me the zuchinni squares,she'll get a kick out of it and she loves chocolate
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 12:09 AM EDT
Posts: 1265
First: 10/26/2009
Last: 5/16/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
In Response to Re: RECIPES FOR PIES AND CAKES : Hi Verlee,This is one that I have to try,I'm going to be starting some more sauerkraut soon and this will be a fun recipe to make.I'm sure the sauerkraut makes this nice and moist.I'll share with my friend who gave me the zuchinni squares,she'll get a kick out of it and she loves chocolate
Posted by gale g


Gale - Yes, the sauerkraut does for this cake what carrots do for carrot cake, definitely adds to the moistness. The cake is also good with a dollop of ice cream!!!!
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 9:26 AM EDT
Posts: 2597
First: 10/6/2010
Last: 5/18/2013
Not sure if a "quick bread" will fall into this category.  I love this one because it makes 3 loaves.
Great for the holidays but so good the rest of the year.  They freeze well.

Pumpkin Nut Bread
4 Eggs
3 Cups sugar
1 Cup oil..(I have used 1/2 Cup oil and another 1/2 Cup pumpkin)
1/3 Cup water
1 Can pumpkin pie mix 30 ounce size. **Please see note below**
3 1/2 Cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 1/2 Cups chopped dates OR I have used dried cranberries or raisins or a combination
1 Cup chopped walnuts
Pre heat oven to 350 degrees F.  Grease 3 9X5 loaf pans
In a Large bowl lightly beat eggs. Gradually beat in sugar, oil, water and pumpkin.  Add flour, baking soda, salt, and cinnamon; mix well.  Stir in dates, nuts.  Divide evenly among loaf pans.  Bake for 55-60 minutes or until bread begins to pull away from pan.  Cool in pans on wire racks for 30-40 minutes, remove from pans and cool completely on racks.

**NOTE** I do not use the pie mix I use the 100% pumpkin puree and the night before I place the pumpkin in a container and I then add the spices called for in a pie.  For each 15 can of pumpkin I add 1 tsp cinnamon 1/2 tsp ground ginger, 1/4 tsp ground cloves.  I mix this together and put in a container and refrigerate over night.  Often I will also add the cinnamon called for in this recipe as well.
I have also tossed in a huge hand full of fresh cranberries as well.  Love the sweet tart contrast that they give.
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 9:55 AM EDT
Posts: 2597
First: 10/6/2010
Last: 5/18/2013
This one looks long...
This looks complicated..
Break it into 3 very easy parts and you have a winner of a cake.
Cake Ingredients:
1 3/4 Cup flour
1 3/4 Cup sugar
1 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2/3 Cup butter
4 squares unsweetened chocolate melted and cooled
1 1/4 Cup water
1 tsp vanilla
3 eggs
Pre heat oven to 350 degrees F. Grease two 9 inch pans. Line with parchment.
In large bowl of mixer, combine flour, sugar, soda, salt, baking powder, butter, chocolate, water and vanilla.  Beat at low speed to blend then at medium speed, scrape sides and bottom often.  Add eggs, beat 2 minutes longer.  Pour into pans.  Bake for 30 to 35 minutes.  Cool slightly in pans then remove from pans and finish cooling on wire racks.  When cool split layers so you have 4 thin layers.

While cakes are baking prepare filling.
2 Packages (4 ounces each) Bakers German Sweet Chocolate
3/4 Cup soft butter
1/2 Cup toasted chopped almonds
Melt 1 1/2 packages of the chocolate, cool.  Stir in soft butter and the almonds. 
Mixture will thicken as ti cools you want it thick.
Make curls from the rest of the chocolate.  Or shave the chocolate. (When you can make no more curls eat the rest.)

Whipped Cream:
2 Cups cream
Whip cream to soft/med stiffness. You can add sugar if you wish, I don't add much.

Assembly:
Place 1 cake layer on serving plate; spread with half the chocolate filling mixture; top with another cake layer spread with 1/2 whipped cream. Repeat layers ending with whipped cream.
Do not frost sides, allow the filling layers peek out from the cake layers.
Sprinkle with chocolate curls.
Chill.
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 12:04 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Frances --- "What works for my equipment : highlight the recipe, go to file, select print. It gives me a screen that asks print all, pages, or selection.  I choose selection and hit okay This works on my stuff. Hope this helps"  ........

I tried this very carefully over and over.  If I hit file, then print, instead of the highlighted stuff I print every page of this section.  Here the section is 5 pages --- lol lol lol. 
I have Vista with the miserable new Microsoft 9
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 12:39 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
I THINK THIS IS A GREAT RECIPE FOR THE HOLIDAY'S!

BUTTER PECAN PUMPKIN PIE

1 QUART BUTTER PECAN ICE CREAM, SOFTENED
1 PASTRY SHELL,(9 INCHES), BAKED
1 CUP CANNED PUMPKIN
1/2 CUP SUGAR
1/4 TSP. EACH GROUND CINNAMON, GINGER AND NUTMEG
1 CUP HEAVY WHIPPINGS CREAM, WHIPPED
1/2 CUP CARAMEL ICE CREAM TOPPING
1/4 CUP CHOC. ICE CREAM TOPPING, OPTIONAL
ADDITIONAL WHIPPED CREAM

 1.  SPREAD ICE CREAM INTO THE CRUST; FREEZE FOR 2 HOURS OR UNTIL FIRM.  IN A SMALL BOWL, COMBINE THE PUMPKIN, SUGAR, CINNAMON, GINGER AND NUTMEG; FOLD IN THE WHIPPED CREAM.  SPREAD OVER ICE CREAM.  COVER AND FREEZE FOR 2 HOURS OR UNTIL FIRM.  MAY BE FROZEN FOR UP TO 2 MONTHS.

2.  REMOVE FROM FREEZER 15 MINUTES BEFORE SLICING.  DRIZZLE WITH CARAMEL ICE CREAM TOPPING.  DRIZZLE WITH CHOC. ICE CREAM TOPPING IF DESIRED.  DOLLOP WITH WHIPPED CREAM.  YIELD: 6-8 SERVINGS

This recipe was a grand prize winner!
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 2:48 PM EDT
Posts: 700
First: 10/15/2010
Last: 5/18/2013

Cranberry Coffee Cake

1 stick of butter
1 cup sugar
2 unbeaten eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups flour (all purpose)
1 cup sour cream
1 tsp almond extract
1 can whole cranberries - I buy them in a bag and use half a bag - sorry, don't know what size
1/2 cup finely chopped almonds

Glaze

3/4 cup confectioners  sugar
2 Tbs hot water
1/2 tsp almond extract

kGrease a 9" tube or 10" bundt pan.

Sift flour, baking powder, baking soda and salt.

In separate bowl, beat butter till creamy.  Beat in sugar, 1/4 cup at a time.  Add eggs, beating well after each addition.

Stir in almond extract, sifted ingredients and alternate with the sour cream.

Spoon half the batter into the pan.  Pour 1/2 of the cranberries on top.  With a knife, swirl the cranberries through the batter.

Spoon remaining batter over berr8es and top with remaining berries.  Sprinkle with nuts.  Bake at 350 degrees for 50-60 minutes.

Cool for 10 minutes.  Pour glaze over the top of the cake.  It should soak into the cake.
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Re: RECIPES FOR PIES AND CAKES

posted at 8/17/2011 3:43 PM EDT
Posts: 499
First: 8/12/2008
Last: 3/7/2012
In Response to Re: RECIPES FOR PIES AND CAKES:
Frances --- "What works for my equipment : highlight the recipe, go to file , select print . It gives me a screen that asks print al l, pages , or selection .  I choose selection and hit okay This works on my stuff. Hope this helps"  ........ I tried this very carefully over and over.  If I hit file, then print, instead of the highlighted stuff I print every page of this section.  Here the section is 5 pages --- lol lol lol.  I have Vista with the miserable new Microsoft 9
Posted by Nancy G



Sorry about that.  I love my computer but it does try one's patience.  Ask a kid.  Most kids are far more computer savvy than folks like me.
Most can't bake like I can so pay them in cookies.
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Re: RECIPES FOR PIES AND CAKES

posted at 8/21/2011 9:57 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
GERMAN CHOC. PIE

4 OUNCES GERMAN SWEET CHOC., CHOPPED
1 TBSP. BUTTER
1 TSP. VANILLA
1/3 CUP SUGAR
3 TBSP. CORNSTARCH
1-1/2 CUPS MILK
2 EGG YOLKS, LIGHTLY BEATEN
1 PASTRY SHELL (9 INCHES), BAKED

TOPPING:

2/3 CUP EVAPORATED MILK
1/2 CUP SUGAR
1/4 CUP BUTTER, CUBED
1 EGG, LIGHTLY BEATEN
1-1/3 CUPS FLAKED COCONUT, TOASTED
1/2 CUP CHOPPED PECANS, TOASTED

1.  IN A MICROWAVE, MELT THE CHOC. AND BUTTER; STIR UNTIL SMOOTH.  STIR IN VANILLA; SET ASIDE.

2.  IN A SMALL SAUCEPAN, COMBINE SUGAR, CORNSTARCH AND MILK UNTIL SMOOTH.  COOK AND STIR OVER MEDIUM-HIGH HEAT UNTIL THICKENED AND BUBBLY.  REDUCE HEAT; COOK AND STIR 2 MINUTES LONGER.  REMOVE FROM THE HEAT.  STIR  A SMALL AMOUNT OF  HOT FILLING INTO EGG YOLKS; RETURN ALL TO THE PAN, STIRRING CONSTANTLY.  BRING TO A GENTLE BOIL; COOK AND STIR 2 MINUTES LONGER.  REMOVE FROM THE HEAT.  GENTLY STIR IN THE CHOC. MIXTURE.  SPOON INTO PASTRY SHELL.

3.  IN A SMALL SAUCEPAN, COMBINE THE EVAPORATED MILK, SUGAR AND BUTTER.  COOK AND STIR UNTIL THE BUTTER IS MELTED AND MIXTURE COMES TO A BOIL.  REMOVE FROM THE HEAT.  STIR A SMALL AMOUNT OF HOT LIQUID INTO EGG; RETURN ALL TO THE PAN, STIRRING CONSTANTLY.  BRING TO A GENTLE BOIL; COOK AND STIR 2 MINUTES LONGER.

4.  REMOVE FROM THE HEAT.  STIR IN THE COCONUT AND PECAN.  POUR OVER FILLING.  COOL ON A WIRE RACK.  COVER AND CHILL FOR AT LEAST 3 HOURS.  REFRIGERATE LEFTOVERS.  YIELD:  8 SERVINGS
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Re: RECIPES FOR PIES AND CAKES

posted at 8/22/2011 4:50 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thank you ladies for some more great looking recipes.Soon it will be getting cool and we can all get busy and bake like crazy.My to make pile is huge.This will keep my hubby happy for a long time!
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Re: RECIPES FOR PIES AND CAKES

posted at 8/23/2011 10:14 PM EDT
Posts: 485
First: 7/31/2011
Last: 4/1/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
 FRUIT CRISP:  I made it with canned sour cherries today,You could use any berry or fruit. PRE-HEAT OVEN TO 375 FOR THE FILLING: In a bowl mix together 4 cups of sour cherries pitted or other fruit of choice,use canned, frozen or fresh,1 1/2 cup sugar, 1/4 cup flour set aside :TOPPING  1 1/2 Cups flour,1 Cup brown sugar,1 Cup old fashioned rolled oats , 2 Sticks butter.IN a bowl mix together the flour,brown sugar and oats cut in butter until crumbly.Pour fruit mixture into a 9x13 baking dish,crumble the topping on evenly and bake for40-50 minutes or until topping is a golden brown.Serve warm good alone ,even better with ice cream.                                                              
Posted by gale g
 Hi Gale!
Thank you a bunches!
Laughing
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Re: RECIPES FOR PIES AND CAKES

posted at 8/23/2011 10:18 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
In Response to Re: RECIPES FOR PIES AND CAKES :  Hi Gale! Thank you a bunches!
Posted by Retaj O


You are welcome I hope you try it.Let me know if you do.
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Re: RECIPES FOR PIES AND CAKES

posted at 8/23/2011 11:47 PM EDT
Posts: 485
First: 7/31/2011
Last: 4/1/2013
In Response to Re: RECIPES FOR PIES AND CAKES:
In Response to Re: RECIPES FOR PIES AND CAKES : You are welcome I hope you try it.Let me know if you do.
Posted by gale g


I replied to my post about the apples!
You can see it there!
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