A digital recipe book of all our family favorites!
Desserts
Ambrosia Salad
Ingredients
8 ounces whipped topping
½ cup vanilla yogurt
1 cup shredded sweetened coconut
11 ounces canned mandarin oranges, drained
8 ounces canned pineapple tidbits or crushed pineapple, drained
1 cup maraschino cherries, drained
½ cup chopped walnuts
1 ½ cups mini marshmallows
Directions
In a large bowl, stir together the whipped topping and yogurt.
Carefully fold remaining ingredients
Chill before serving
Colonial Inn Cake
Ingredients
4 egg whites
1/2 c. sugar
4 egg yolks
1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/4 c. finely chopped almonds
1 (3 1/4 oz.) pkg. vanilla regular pudding and pie mix
1 c. chilled whipping cream
Directions
Heat oven to 325 degrees.
Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar, beat until stiff and glossy.
Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 30 seconds on low speed, then 2 minutes on high speed.
Carefully fold small amount of egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture.
Pour batter into 2 greased and floured 9 inch pans.
Sprinkle 1 tablespoon sugar and the chopped nuts over top of one of the layers.
Bake 30 minutes, cool.
While cake is cooling, prepare vanilla pudding and pie filling according to package directions for pudding.
Beat whipping cream in chilled bowl.
Split cake layers and reserve sugared layer for top.
Fill 3 layers with vanilla pudding; spread with whipped cream mixture. Top with sugared layer.
Chill before serving.
This is the closest recipe I can find to the cake my grandma used to make. Hers was frosted on the sides with the layer filling and crusted with an almond/granulated sugar mix.
Pumpkin Crisp
Ingredients Filling:
3 large eggs, beaten
½ cup brown sugar
½ cup granulated sugar
15 ounces (1 can) pumpkin puree - NOT pumpkin pie filling!
6 fl oz evaporated milk
1 teaspoon pure vanilla extract
2 teaspoon pumpkin pie spice
¼ teaspoon kosher salt
Topping:
¾ cup old-fashioned oats
1 cup all-purpose flour
½ cup chopped walnuts
½ cup brown sugar
¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 stick salted butter, melted
Directions
Preheat oven to 375°F. Grease a 9x13-inch baking pan. Set aside.
Whisk the eggs and both sugars together in a large bowl until smooth.
Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.
Pour pumpkin filling into the prepared baking pan.
Add all the crisp ingredients in a small bowl and stir until combined.
Sprinkle crisp mixture evenly onto the top of the pumpkin filling
Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Tiramisu
Ingredients
1 cup whipping cream
1 cup (250g) mascarpone, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 ½ cups espresso or very strong coffee, cooled
2 tbsp coffee liquor (I use a nip of Kahlua)
28 ladyfingers
2 tbsp unsweetened cocoa powder
Directions
Beat the whipping cream until medium-stiff peaks form. Set aside.
Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times, scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
Stir the coffee and liquor together in a shallow bowl. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line your 9" square baking dish with a layer of cookies.
Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.