Eat Dessert First!: The Red Hat Society Dessert Cookbook
304
Eat Dessert First!: The Red Hat Society Dessert Cookbook
304eBook
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Overview
You’ve probably heard the expression “Life is uncertain, eat dessert first.” The Red Hat Society maintains that you should “Eat Dessert Always!” Even the Red Hatters who no longer bother to cook regular meals will still strut their stuff with chocolate, meringues, and pastries.
Compiled by Red Hatters from around the country, this luscious collection of ranges from simple to sublime, delightful to decadent. With more than two hundred all-new recipes, it covers cakes, pies, candies, breads, puddings, cookies, and much more. For the non-cooks who still want to impress, there’s even a special section of non-cook, easy-to-assemble desserts. Filled with enthusiasm, humor, and really good desserts, Eat Dessert First! makes life a little sweeter!
Product Details
| ISBN-13: | 9781418568818 |
|---|---|
| Publisher: | HarperCollins Christian Publishing |
| Publication date: | 03/21/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 304 |
| Sales rank: | 973,578 |
| File size: | 21 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Eat Dessert First!
By Sue Ellen Cooper
Thomas Nelson
Copyright © 2007 The Red Hat SocietyAll right reserved.
ISBN: 978-1-4185-6881-8
Chapter One
Cakes for Every Occasion
Birthdays, holidays, society luncheons—always a reason (or who needs a reason) to celebrate.
There's an old song that begins, "If I knew you were comin', I'd have baked a cake ..." The ever-popular cake has become a sign of both celebration and hospitality. With or without candles, a cake is a familiar, homey treat. This type of dessert may be common, but the list of potential ingredients is long. Included in the following recipes are such diverse ingredients as fruit (apples, strawberries, prunes), vegetables (potatoes, carrots), chocolate, whiskey, nuts—even lavender! With all these choices, at least one of these recipes is bound to become your favorite!
Raw Apple Cake
2 large eggs 2 cups sugar 2/3 cup canola oil 4 cups shredded, peeled apples 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup chopped nuts 1 cup chopped raisins 2 teaspoons vanilla Confectioners' sugar
Preheat the oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan. Set aside.
In a large bowl beat the eggs until fluffy. Add the sugar and oil. Stir in the apples.
In a medium bowl combine the flour, baking soda, and cinnamon. Add to the apple mixture. Stir in the nuts, raisins, and vanilla. Mix well. Pour into the prepared pan, and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar before serving.
Makes 10 to 12 servings
Carol Betush, Queen Rebellious Elegant Dames, Redding, California
Apple Cake with Cream Cheese Icing
Cake batter: 2 large eggs 2 cups sugar 1/2 cup vegetable oil 1 teaspoon vanilla 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg 4 cups peeled and diced apples 1 cup chopped walnuts
Icing: 1 (3-ounce) package cream cheese, softened 3 tablespoons butter, softened Pinch of salt 1/2 teaspoon vanilla 1 1/2 cups confectioners' sugar
Preheat the oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan. Set aside.
For the cake, in a large bowl beat the eggs until light and fluffy. Gradually add the sugar, oil, and vanilla. Add the flour, salt, baking soda, cinnamon, and nutmeg. (The batter will be stiff.) Stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake 40 minutes. Cool in the pan 15 minutes. Remove from the pan and place on a serving plate.
For the icing, combine the cream cheese, butter, salt, vanilla, and confectioners' sugar in a medium bowl. Beat with an electric mixer until smooth. Frost the cooled cake.
Makes 10 to 12 servings
Paula Rae Espy, Red Hat Accountess Red Hot River Babes, Burlington, Iowa
Best-Ever Coconut Pound Cake
Cake batter:
5 large eggs, beaten 2 cups sugar 1 cup vegetable oil 2 cups all-purpose flour 1/4 teaspoon salt 11/2 teaspoons baking powder 1/4 cup milk 1 teaspoon vanilla 1 teaspoon coconut extract 1 cup flaked coconut
Glaze: 2 cups sugar 1 cup milk 1/2 cup (1 stick) butter
Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. Set aside.
For the cake, in a large bowl combine the eggs, sugar, and oil, mixing well.
In a medium bowl combine the flour, salt, and baking powder. Stir into the egg mixture, beating lightly. Add the milk, vanilla, coconut extract, and the coconut. Mix thoroughly. Pour into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center of the cake comes out clean. Remove from the oven, loosen the cake from the edge of the pan with a knife, and prick the top of the cake in several places with a toothpick.
For the glaze, in a small saucepan combine the sugar, milk, and butter over medium heat. Cook until the sugar dissolves, stirring constantly. Pour the mixture over the hot cake. Cool the cake in the pan before removing to a serving plate. This cake freezes well.
Makes 16 servings
Karon Saul, Queen Mum Wacky Women of The Ya Ya Sisterhood, Jacksonville, Florida
Aunt Edna's Christmas Cake
3 large apples, peeled and sliced 1 cup chocolate chips, divided 1 cup chopped nuts, divided 2 1/2 cups all-purpose flour, divided 1/2 cup shortening 1 1/4 cups firmly packed brown sugar, divided 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cold water 1 teaspoon vanilla
Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking pan. Set aside.
In a medium bowl combine the apples, 1/2 cup of the chocolate chips, 1/2 cup of the chopped nuts, and 1/2 cup of the flour. Toss together to coat the mixture and set aside.
In a large bowl cream the shortening, 3/4 cup of the brown sugar, the granulated sugar, and eggs. Add the remaining 2 cups of the flour, the baking powder, baking soda, and salt alternately with the cold water and vanilla. Mix well. Fold in the apple mixture. Spread into the prepared pan.
In a small bowl mix the remaining 1/2 cup brown sugar, the remaining 1/2 cup chocolate chips, and the remaining 1/2 cup nuts together and sprinkle on top of the batter. Bake 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Makes 24 servings
Patricia Ruegger, Queen Mother Winter Flakes, Ojibwa, Wisconsin
Low-Fat Blueberry Pound Cake
Cooking spray 2 cups sugar 1/2 cup (1 stick) light butter 4 ounces reduced fat cream cheese, softened 3 large eggs 1 large egg white 3 cups all-purpose flour, divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) container low-fat lemon yogurt 2 teaspoons vanilla extract 1/2 cup confectioners' sugar 4 teaspoons lemon juice
Preheat the oven to 350 degrees. Spray a 10-inch tube pan with cooking spray. Set aside.
In a large bowl beat the sugar, butter, and cream cheese at medium speed with an electric mixer for 5 minutes, or until well blended. Add the eggs, one at a time, beating well after each addition. Add the egg white. Mix well.
In a small bowl combine 2 tablespoons of the flour and the blueberries. Toss well. In a medium bowl, combine the remaining flour, the baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture. Fold in the blueberry mixture and the vanilla.
Pour the cake batter into the prepared pan. Bake 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan 10 minutes. Remove from the pan.
In a small bowl combine the confectioners' sugar and the lemon juice. Drizzle the mixture over the warm cake. Cut with a serrated knife.
Makes 16 servings
Claire Knodell, Munkus the Brat Red Hot Jazzy Ladies, Kelowna, British Columbia
Peach Pound Cake
1 cup (2 sticks) butter, softened 3 cups sugar 6 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 cups peeled chopped peaches
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.
In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extracts.
In a medium bowl combine the flour, baking soda, and salt. Add to the creamed mixture, 1 cup at a time, stirring well after each addition. Fold in the sour cream and peaches. Pour into the prepared pan. Bake 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Makes 16 servings
Fran Pritchert, Vice Queen Scarlet Sophisticates, Woodbridge, Virginia
Sweet Potato Pound Cake
1 cup (2 sticks) margarine, softened 2 cups sugar 4 large eggs 21/2 cups cooked, mashed sweet potatoes (about 4 to 5 medium) 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon vanilla 1/2 cup flaked coconut 1/2 cup chopped pecans
Preheat the oven to 350 degrees. Grease a 10-inch tube pan. Set aside.
In a large bowl cream the margarine. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Add the sweet potatoes, beating well.
In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the sweet potato mixture, beating well after each addition (batter will be stiff). Stir in the vanilla, coconut, and pecans.
Spoon the batter into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Remove from the pan and let cool completely.
Makes 10 to 12 servings
Dianne Buehrer, Countess Double Delight Ramblin' Red Roses, Canton, Ohio
Peanut Butter Sheet Cake
Cake batter: 2 cups sugar 2 cups all-purpose flour 2 large eggs 1 teaspoon baking soda 1 cup sour cream 2/3 cup creamy or crunchy peanut butter 1 cup (2 sticks) butter or margarine 1 cup water
Icing: 1/2 cup (1 stick) butter or margarine 2/3 cup creamy or crunchy peanut butter 6 tablespoons milk 21/2 cups confectioners' sugar 1 teaspoon vanilla
Preheat the oven to 400 degrees.
For the cake, in a large bowl combine the sugar and flour, and set aside.
In a medium bowl mix the eggs, baking soda, and sour cream. Set aside. In a small saucepan combine the peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir in the sour cream mixture. Pour into a 15 x 10-inch sheet cake pan and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.
For the icing, combine the butter, peanut butter, and milk in a medium saucepan. Bring to a boil, stirring constantly. Add the confectioners' sugar and the vanilla. Stir until thickened and pour over the cake while still warm.
Makes 20 servings
Maureen Williams, Marquessa of Enchantment Dusty Desert Roses, Desert Hot Springs, California
Prune Cake
Cake batter: 1 cup shortening or oil 2 cups sugar 1 cup buttermilk 3 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon each allspice, nutmeg, cinnamon, and cloves 1 teaspoon vanilla 1/2 cup chopped nuts 11/2 cups chopped prunes
Caramel icing: 1/2 cup (1 stick) butter 1 (16-ounce) box brown sugar 1/2 teaspoon vanilla 1/2 (5-ounce) can evaporated milk 4 cups confectioners' sugar
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. For the cake, in a large bowl mix the shortening, sugar, buttermilk, and eggs. In a medium bowl combine the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture. Add the vanilla and then fold in the nuts and prunes. Pour into the prepared pan. Bake 50 to 60 minutes.
For the icing, melt the butter in a large saucepan over medium heat. Stir in the brown sugar. Continue stirring for 5 minutes. Add the vanilla and evaporated milk. Remove from the heat and quickly beat in the confectioners' sugar until reaching the desired spreading consistency. (If the mixture is too thick, add more milk.) Spread over the cake.
Makes 20 servings
Rosa Floyd, Regal Rosa Blue Grass Red Hat Society, Lexington, Kentucky
Belle Goodfriend's Date-Nut Cake
1 cup chopped dates, solidly packed 1/2 cup chopped walnuts 1 cup boiling water 1 cup all-purpose flour 3/4 cup whole-wheat flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/8 teaspoon salt 1 cup sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract Whipped topping or whipped cream, for garnish
Preheat the oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan. Set aside.
In a small bowl combine the dates, walnuts, and water. Let stand until cooled.
In a medium bowl combine the flours, baking powder, baking soda, and salt. In a large bowl cream together the sugar and butter. Add the eggs and beat well to combine. Stir in the date-nut mixture. Add the flour mixture to the wet mixture, beating just until combined. Add the vanilla and beat well. Pour into the prepared baking pan and bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped topping.
Makes 16 servings
Joanne Harter, Lady HiJinks, Court Jester Hot Tamales of Watertown, Harrisville, New York
Cranberry Cake with Hot Butter Sauce
Cake batter: 2 tablespoons butter, melted 1 cup sugar 1 teaspoon vanilla 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 cups fresh cranberries
Hot Butter Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup half-and-half
Preheat the oven to 400 degrees. Grease an 8 x 8-inch or 9 x 9-inch pan. Set aside.
For the cake, in a large bowl cream the butter and sugar with an electric mixer. Add the vanilla.
In a medium bowl combine the flour, baking powder, and salt. Add the flour mixture and milk alternately to the butter mixture and mix thoroughly. Fold in the cranberries. Pour the batter into the prepared pan. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
For the hot butter sauce, in a small saucepan melt the butter and blend in the sugar. Stir in the half-and-half. Simmer 3 to 4 minutes, stirring occasionally. While the cake is still warm, cut into squares and top with the hot butter sauce.
Makes 8 to 10 servings
JoAnne Badger, Member Mainely Madams, Turner, Maine
Double-Delicious Banana Cake
6 large bananas, divided 1 (16-ounce) package pound cake mix 2 large eggs 1 cup milk, divided 1 tablespoon lemon juice 1 cup (2 sticks) butter, softened 1 (16-ounce) package confectioners' sugar 1 tablespoon vanilla
Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl mash 3 of the bananas. Add the cake mix, eggs, and 1/3 cup of the milk, mixing well. Spoon the batter evenly into the prepared pans and bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool.
Slice the remaining 3 bananas. Place in a medium bowl and toss with lemon juice. Drain on paper towels. Using the same bowl, combine the butter, confectioners' sugar, the remaining 2/3 cup milk, and the vanilla. Mix until creamy. Spread the icing on top of one cake layer and top with one-third of the banana slices. Repeat with the remaining layers, spreading the remaining icing on the top and side of the cake.
Makes 15 servings
Angela Vitale, Lady Sweet Pea Sagittaria Sophisticated Red Hat Ladies, Auburn, New York
(Continues...)
Excerpted from Eat Dessert First! by Sue Ellen Cooper Copyright © 2007 by The Red Hat Society. Excerpted by permission of Thomas Nelson. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Introduction....................vCakes for Every Occasion Birthdays, holidays, society luncheons—always a reason (or who needs a reason) to celebrate....................1
Savory Cheesecakes and Pies Creamy, fruity, and chocolaty staples on the dessert table....................53
The Delights of Pastries Specialties for breakfast or teatime—or anytime....................91
Munchable Cookies No empty cookie jar with these choices....................117
Mouthwatering Bars and Luscious Brownies Savored with fingers or forks....................153
Old-Fashioned Favorites Childhood memories from Grandma's kitchen....................191
Frozen Delights Frosty palate pleasers....................211
A Medley of Other Sweet Pleasures Puddings, trifles, soufflés—and assorted offerings....................225
Brittles, Truffles, and Assorted Candies Crunchy, chewy, or melt-in-your-mouth confections....................245
Thirst-Satisfying Beverages Hot or cold, spiked or straight-laced....................271
Index....................283