Teresa's favorite desserts

Here's a few of my favorite desserts to make. None are particularly healthy, but they are crowd-pleasers. So unless you are a hermit, you won't suffer too much, because they're so good you'll be lucky to get one slice to take home! Plus a couple of them are pretty labor-intensive to make, so you won't be whipping them up too often.

I do apologize for those of you who are lactose or gluten-intolerant, diabetic, or have some other food allergy that requires you to abstain from these desserts altogether. But I'm sure there are versions of these all-time favorites on the internet that will get you through your cravings and withdrawals.

I applaud my restricted-diet friends for your stamina and will-power. In actuality, we'd all be more healthy if we followed your stringent dietary restrictions. Please share if you come across a good, healthy recipe and it passes your family's taste test.

So with that said, I'd better get to posting these recipes, before I talk myself out of sharing these decadent morsels and start baking them for a little private bingeing! (I promise to take pictures of them next time I bake them though.)

Granny Cake 

~I found this one on the internet and have made it several times.

It's not so pretty, but ever so easy-to-bake, and very sweet, just like your grandma!

1 1/2 c. sugar (I cut it to 1 c.)

2 c. flour (I increase it to 2 1/2 c.)

1/2 tsp. salt

1 tsp. baking soda

(Omit the salt and baking soda if using self-rising flour.)

2 eggs, unbeaten

1 20-oz. can crushed pineapple, undrained

1 c. brown sugar

1 c. chopped pecans (can omit, if you'd like)

1 c. evaporated milk (I have used coconut milk instead)

1 stick butter

1/2 c. sugar

1 tsp. vanilla

Mix the sugar, flour, salt, and soda in a big bowl.

Add eggs and the can of pineapple. Stir together until dry ingredients are moistened.

Pour into a 9x13 in. pan (no need to grease or flour pan).

Sprinkle top with brown sugar (you can get by with less than one cup if you want) and pecans.

Bake at 350 degrees for 45 min.

During the last few minutes of baking, cook the evaporated milk, butter, 1/2 c. sugar, and vanilla in a saucepan, until it comes to a rolling boil.

After the cake has baked and right out of the oven, pour cooked milk mixture over entire cake.

Serve cake hot, warm, or cold. Doesn't matter--it'll always be good! Whipped cream on top is seldom turned down.

Hint: If anyone reminds you of all the sugar, point out that at least it's made from scratch, no cake mix. You'll always sound healthier if you play that card.

Snow on the Mountain Cake

~my friend Joan Arnott brought this pretty cake to all our church potlucks in Knoxille, IA

It's pretty AND deliciously fruity and a little more involved to prepare, 

but if you're a hands-on kind of gal, you'll love it!

4 eggs, well-beaten

1/2 c. flour

1 tsp. baking powder

1/2 c. sugar

1 c. chopped dates

1 c. chopped nuts

Mix these ingredients well and bake in greased/floured round cake pan about 30 min. at 350 degrees. When cool, tear cake apart into small pieces. Place some pieces on a large plate and layer alternatively with fruit mix. Begin and end with cake pieces.

Fruit mix: 3 bananas, 1 c. pineapple tidbits (drained), 3 oranges, or 1 can mandarin oranges (drained), 1 Tbl. sugar. 

Cut fruit pieces fairly small and mix together. 

With your hands, form alternating layers of cake and fruit, beginning and ending with cake pieces. 

Cover with whipped cream or topping. 

Then cover with flaked coconut. May decorate with pieces of red cherries.

Hint: If you get to feeling guilty again for all the sugar, just remind yourself of all the good fruit under the snow! And there's no processed cake mix to worry about either!

Here are some pictures to help you see the process and end result:

Berry Pie

~I was given this recipe by a church friend, Linda Peel, 

when we lived in Idaho Falls, ID.

She brought it to several potlucks. And I've made it several times over the years. 

Only real work is cutting up the strawberries.

4 c. blueberries or strawberries

3 Tbl. cornstarch

1/2 c. water

1 Tbl. lemon juice

1/4 tsp. salt

1 c. sugar, or less

Blend 2 cups of the berries and mix with other ingredients.

Cook until thick, stirring constantly (about 5 min.)

Pour the cooked berries over 2 c. whole berries in a 9 in. baked pie shell. Chill.

Key Lime Pie

~I found this authentic recipe and made it.

Don't expect it to be green though. That's a sure sign it's not from the Keys!

4 egg yolks

1 14-oz. can sweetened condensed milk

1/2 c. lime juice

2-3 tsp. lime zest, or grated rind (optional)

Beat yolks. Add milk and beat lightly. Add juice and zest and beat until smooth.

Pour into an 8 or 9 in. baked pie shell (flour or graham cracker). While baking at 350 degrees for 15-20 minutes, make meringue.

Meringue

4 egg whites

1/4 tsp. cream of tartar

2 Tbl. sugar

In a not-too-large bowl, beat egg whites with the cream of tartar until it stands in stiff peaks. Add sugar slowly. 

Swirl on top of lime custard in pie shell.

Bake pie for about 4 min. at 350, watching constantly, waiting for the meringue to turn golden brown. Take out immediately when just slightly browned and chill for 2-3 hours.

Banana Oatmeal Cookies

~and finally here's a healthy one. You might want to double it (they freeze well). They make a great breakfast cookie (or treat in school lunches), and are perfect for your gluten-free, diabetic, lactose intolerant, vegan friends!

3 mashed ripe bananas (the riper, the sweeter the cookie--plus they are easier to mash, hand mixer or blender works well, if you have them--you'll want all the lumps out)
2 cups oats
1/3 cup applesauce (what, no egg?)
1/4 c. alternative milk (almond, coconut, rice, soy, etc.)
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup raisins, optional (or other dried fruit)
a little coconut and/or chopped nuts (optional)

Lightly grease (or not) a cookie sheet and spoon batter onto sheet. Bake at 350 degrees for 12-15 minutes. Store in an airtight container. Makes about one and a half dozen cookies.