Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
Cakes & Pies
APPLE CAKE BARS
Mikki Overley, Clarkston
3 cups raw appples, chopped with peelings on
1 ½ cup sugar
¾ cup oil
2 eggs
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup coarsely chopped nuts (if desired)
1 tsp. vanilla
Sift flour, soda, salt and cinnamon together in a mixing bowl. Add sugar, oil, eggs and vanilla. Mix well. Fold in apples and nuts. Bake in a 9x13 inch pan at 325 degrees for 40 minutes. Let cool. Sprinkle with powdered sugar and cut into bars.
CHOCOLATE CAKE
Lori Thompson, Grangeville
1 can pumpkin pie filling
1 box chocolate cake mix
Frosting of choice
Mix dry cake mix with can of pumpkin pie filling. Spray cake pan with baking spray. Bake at 350 degrees for 40 to 45 minutes. Cool cake and frost. Can also use spice cake mix and add chocolate chips and serve as cake or muffins.
MOTHER’S SCRATCH CAKE
Mary Hecox, Clarkston
1 cup sugar
½ cup oil or shortening
1 turkey egg or 3 eggs
1 Tbs. vanilla
1 cup sour milk
1 tsp. vinegar
½ cup dry cocoa
1 tsp. baking soda
2 tsp. baking powder
4 cups white flour
1 cup vegetables (peas or green beans)
Run vegetables through blender. (Omit cocoa to use squash, pumpkin or carrots). In large bowl, blend sugar, oil and eggs. Add vanilla, vinegar and ½ cup of sour milk. Mix well, add cocoa, stir well, now add soda and baking powder. Mixture will foam- quickly add flour and rest of sour milk. Mix well, dump in vegetables. Stir. Bake in large cake pan for 45 minutes at 350 degrees.
UNBAKED FRUIT CAKE
Ginger Wunderlich, Juliaetta
½ cup heavy cream
2 cups mixed nut meats
1 package candied fruits
24 marshmallows
24 graham crackers
1 cup candied cherries and pineapples
Melt marshmallows in cream. Crush crackers. Add fruit and nuts and mix with hands. Form into a roll and cover with powdered sugar. Wrap in waxed paper and let age in refrigerator for 2 weeks to a month or longer.
NO BAKE FRUIT CAKE
Audrey Foredyce, Clarkston
¾ cup evaporated milk
3 cups mini marshmallows
½ cup orange juice
6 cups graham cracker crumbs
1 tsp. cinnamon
1 tsp. allspice
½ tsp. cloves
1 cup seedless raisins
1 cup medium-chopped dates
2 cups fruit cake fruits
1 cup medium-chopped walnuts
Combine first three ingredients and set aside for 30 minutes. Blend crumbs and spices in large bowl. Add fruits and nuts to the crumb mixture. Stir in marshmallow mixture with spoon until all crumbs are moistened. Press firmly into waxed paper lined 9” loaf pan. You can double the recipe to fill 9” tube pan. Cover tightly. Store at least 2 days in refrigerator before serving. Slice thin to serve.
HUNTER’S CAKE
Janet Driggs, Clarkston
2 cups raisins
2 cups sugar
2 ½ cups water
5 Tbs. shortening
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 cups flour
2 tsp. baking soda
1 cup walnuts
Bring the first seven ingredients to a boil in a large saucepan. Remove from heat and let cool a little. Add flour, baking soda and walnuts and mix well. Pour into a 13”x9” baking pan (greased and floured). Bake for 55-60 minutes at 350 degrees.
ICE CREAM CAKE
Tenley Espinosa, Lewiston
1 cup melted margarine
½ cup brown sugar
2 cups flour
1 cup chopped walnuts
Mint chocolate chip light ice cream
12 ounce jar chocolate ice cream topping
Mix together all the ingredients except ice cream and topping. Put onto a cookie sheet with sides. Bake 10 to 15 minutes at 400 degrees, stirring occasionally. Dump into a bowl and stir until mixture is crumbled fine. Press into a 9x12 cake pan, reserving some to sprinkle on top. Drizzle about ¾ of the chocolate topping. Cover with half gallon of ice cream (set out about 20 minutes before so it spreads easily). Sprinkle with remainder of crumbs and ice cream topping.
CHRISTMAS CINNAMON STAR CAKES
Hannah Switzer, Lewiston
6 eggs whites
1/8 tsp. salt
2 cups confectioner’s sugar
1 tsp. cinnamon
1 tsp. lemon rind
1 pound ground almonds
Whip egg whites and salt until stiff. Add sugar gradually, mixing well. Add the cinnamon and lemon rind and whip. Set aside one third of the mixture. In the remainder of the mixture, fold in the almonds. Spread the dough onto a pastry canvas lightly sprinkled with confectioner’s sugar. Pat or roll the dough to a thickness of 1/3 inch. Cut the cakes with a star shaped cookie cutter. Glaze the tops with the reserved mixture. Bake the cakes on a greased cookie sheet in a 350 degree oven for about 10 minutes. Makes about 45 cakes.
9” APPLE PIE
Clairrene Heywood, Weippe
6 cups sliced apples
¾ to 1 cup sugar
2 Tbs. flour
½ tsp. nutmeg
2 Tbs. butter or margarine
2 tsp. lemon juice
½ tsp. cinnamon
1 tsp. tapioca
In a large bowl, add all ingredients and cook in microwave until apples are almost done. If too thick, add water or a little more lemon juice. If too runny, add a little more tapioca. Put in prepared pie crust, flute top crust. Bake at 425 degrees until crust is golden brown.
CANNED APPLE PIE FILLING
Teresa Schwab, Culdesac
9 cups sugar
2 cups corn starch
20 cups water
2 tsp. salt
4 tsp. cinnamon
2 tsp. nutmeg
6 Tbs. lemon juice
Apple slices to fill 14 quart jars
Cook first 6 ingredients until bubbly and thick. Add lemon juice. Fill quart jars with apple slices. Cover apples with sauce. Process 35 minutes.
7-UP PIE CRUST
Shirley J. Taylor, Clarkston
2 ½ cups flour
2 large spoonfuls Crisco
¼ tsp. salt
¼ cup Splenda
½ can diet 7-Up
Cream flour, Crisco, salt and Splenda. Pour in soda until the texture feels right. Form into ball and roll out on floured surface. Should make enough for three crutsts.
CHOCOLATE CHIP PIE
Jo Strong, Lewiston
2 eggs
½ cup all purpose flour
½ granulated sugar
½ cup packed brown sugar
1 cup butter, melted
1 cup semi sweet chocolate morsels
1 cup chopped walnuts
9” unbaked pie shell
Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake at 325 degrees for one hour. Serve warm with whipped cream if desired.
EASY AND DELICIOUS HUCKLEBERRY CREAM PIE
Beverly Hattan, Pullman
2 bought or made graham cracker crusts
8 ounces softened cream cheese
8 ounce container whipped topping
1 cup sugar
1 ½ cup fresh or frozen huckleberries or other berries
1 ½ cup water
1 ½ cup sugar
4 Tbs. cornstarch
Beat cream cheese, whipped topping and 1 cup sugar until smooth and pour half into each pie crust. Cook next four ingredients over medium heat (or in microwave) until thickened. Pour over cream filling in the two pie crusts. Refrigerate until cold and topping as set. Top with whipped cream if desired.
FROZEN CRANBERRY PIE
Karla Rees, Lewiston
8 ounces cream cheese
15 ounce can sweetened condensed milk
1/3 cup lemon juice
½ tsp. vanilla
16 ounce can whole cranberry sauce
Pie shell or crust
Blend softened cream cheese, milk, lemon juice and vanilla. Fold in the cranberry sauce into the blended mixture. Pour into a vanilla wafer crust, graham cracker crust or baked pie shell. Freeze.
MOJITO CHEESECAKE
April Carrasco, Asotin
3 8 ounce packages cream cheese, softened
½ cup sugar
1 can sweetened condensed milk
1/3 cup lime juice
2 8 ounce containers whipped topping
1 tsp. vanilla
2 Tbs. lime peel
1/3 cup loosely packed mint leaves
Mix all ingredients together and pour into graham cracker crust. Level and let set for 2 to 3 hours. Top with more grated lime for garnish. Crust: Grind one package graham crackers. Add 2 Tbs. sugar and enough melted butter to make malleable. Press into 9x3” pan, heat in 350 degree oven for 10 minutes.
GAYLE’S NO BAKE PURPLE PIES
Gayle Marek, Kendrick
4 cups frozen huckleberries, blueberries or a combination
¾ cup sugar
½ tsp. cinnamon
1/3 cup cornstarch
1 pint heavy whipping cream
2 packages cream cheese
1 tsp. lemon juice
½ cup water
Prebaked pie crust or crumb crust
In a saucepan, put berries, sugar, lemon and corn starch. Add water and cinnamon. Simmer until thickened. Cool. With a mixer, whip the cream cheese and heavy cream. Add the berries that have been thickened. Whip into the cream cheese mixture. Pour into pie crusts of choice. Chill until ready to serve.
RUM CREAM PIE
Mary Ann Kuther, Ferdinand
1 envelope unflavored gelatin
5 egg yolks
¾ cup sugar
1 carton whipped topping
¼ cup dark rum
9” graham cracker crust
Soften gelatin in ½ cup cold water, then place on low heat and bring to boil, stirring to dissolve. Beat egg yolks and the sugar till very light. Stir gelatin into egg mixture, cool. Gradually add rum, beating constantly. Fold whipped topping into gelatin mixture. Cool till sets. Spoon into crust. Grate unsweetened chocolate over top before serving.
CHERRY-PEAR CRUNCH PIE
Lacy Cohee, Kooskia
5 cups sliced pears
1 ½ cups cherries
1 cup cherry juice
8 packets Stevia
3 Tbs. vanilla
½ cup water
3 Tbs. cornstarch
2 graham cracker crusts
2 Tbs. softened butter
Mix cherries and pears, cook until soft, add juice as cooking. Add Stevia, mix water and cornstarch, add to mixture. Cook until thickened. Add vanilla and stir. Pour mixture into 1 graham cracker crust. Crush second crust and add butter, mix until crumbly. Crumble on top of pie. Bake at 350 degrees for 9 minutes. Serve hot or cold.
OATMEAL PIE
Ava Gregory, Lewiston
3 eggs
½ cup sugar
1 cup dark Karo syrup
1 cup oatmeal
1 cup cocontut
1 stick melted margarine
Unbaked pie shell
Beat eggs and add sugar. Mix the rest of the ingredients and pour into unbaked pie shell. Bake at 350 degrees for 45 minutes. Yummy!
PEACH MELBA CHEESECAKE
Phillip Sander, Winchester
1 ¾ cups crushed gingersnaps cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3- 8 ounce packages reduced fat cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
½ cup all purpose flour
1 tsp. vanilla extract
½ cup egg substitute
1 cup frozen unsweetened sliced peaches, thawed and chopped
½ cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto bottom of greased 9” springform pan, set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute. Beat on low speed just until combined. Stir in peaches and pour over crust. Place pan on a baking sheet. Bake at 325 degrees for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool one hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peachs is desired. Sprinkle with sugar. Makes 12 servings.
PEAR CLAFOUTI
Debby Hupp, Clarkston
1 ½ to 2 lbs. pears, sliced
1/3 cup brandy
3 Tbs. crystalized ginger
2 Tbs. butter
3 eggs
½ cup flour
½ cup sugar
1 cup milk
pinch salt
1 tsp. vanilla
½ tsp. cinnamon
½ cup heavy cream
1 Tbs. lemon zest
3 Tbs. powdered sugar
Cook pears, brandy, ginger for 10 minutes. Pour into buttered 10”x10” pan. Whisk together eggs, flour, sugar, cinnamon, milk, heavy cream, lemon zest, vanilla and salt. Pour over top of pear mixture. Bake at 375 degrees for 40 to 60 minutes. When cool, sprinkle powdered sugar on top. Serve alone or with whipped cream.
LEMON MERINGUE PIE
Jeanne Schrempp, Lewiston
4 Tbs. cornstarch
4 Tbs. flour
½ tsp. salt
1 ½ cups sugar
1 ½ cups boiling water
1 Tbs. butter
Lemon zest
1/3 cup lemon juice
4 egg yolks, lightly beaten
Meringue:
2 egg whites
¼ cup sugar
1 tsp. lemon juice or ¼ tsp. vanilla
Prepared, baked pie crust
Mix in top of double boiler: Cornstarch, flour, salt and sugar. Add boiling water. Cook and stir until the mixture boils. Cook 20 minutes. Add butter, lemon zest, lemon juice and egg yolks. Cook and stir often until thick. Cool. Pour into pie crust. Beat egg whites in separate bowl until soft peaks form. Gradually beat in sugar and either lemon juice or vanilla. Spoon over lemon mixture and spread evenly until it covers the top completely. Place pie in preheated 400 degree oven to brown. Watch carefully.
RUM CAKE
Beatrice Harvey, Lewiston
1 box Duncan Hines moist deluxe yellow cake mix
½ cup sugar
¾ cup vegetable oil
5 eggs
1 cup sour cream
1 cup chopped pecans
1 Tbs. cinnamon
2 Tbs. brown sugar
Rum Sauce (recipe at bottom)
Grease and flour tube or Bundt pan. Preheat oven to 350 degrees. Combine cake mix, sugar, oil, eggs and sour cream. Blend with electric mixer at low speed until ingredients are moistened. Beat at medium speed for 2 minutes. Stir in pecans. Pour half of batter into prepared pan. Combine cinnamon and brown sugar. Sprinkle over batter. Pour remaining batter into pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Allow cake to cool 10 minutes. Pour rum sauce over cake in pan. Cool at least 1 ½ hours before turning out of pan. RUM SAUCE In small saucepan, combine 1 cup sugar and ¼ cup water. Over high heat, stir to dissolve sugar and bring liquid to a boil. Add ½ cup rum, stir to mix slightly and pour over warm cake in pan. Makes 12 servings.
PUMPKIN CAKE
Pat Stonla, Moscow
1 2/3 cups sugar
15 ounce can pumpkin
1 cup oil
2 eggs
2 cups flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
A little cinnamon
1 stick butter
Package cream cheese
2 cups powdered sugar
Mix sugar, pumpkin and oil well. Add eggs one at a time. Mix the rest of the ingredients through cinnamon. Bake at 350 degrees for about 30 minutes. Cool. Beat the last three ingredients together until smooth. Frost cake.
RAW APPLE CAKE
Martha Wemhoff, Lewiston
¾ cup margarine
1 ½ cups sugar
2 eggs
2 ¼ cups flour
1 ½ tsp. baking soda
½ tsp. salt
¾ cup cold coffee
1 tsp. vanilla
3 cups chopped apples
Cream together margarine, sugar and eggs. Mix flour, soda and salt. Add to creamed mixture alternately with cold coffee. Add vanilla. Fold in apples. Pour into 9x13 baking pan. Mix ½ cup brown sugar and 1 tsp. cinnamon. Sprinkle over top of batter. Bake at 350 degrees for 45-55 minutes.
RAW APPLE CAKE
Eileen Uhlenkott, Grangeville
4 cups diced apple
2 cups white sugar
½ cup vegetable oil
1 cup nuts, chopped
1 cup raisins
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
Stir together apples, sugar and oil. Add nuts and raisins. Beat the eggs and add to first mixture along with vanilla. Sift dry ingredients and add to above mixture, blending well. Pour into 9x13 greased pan. Bake one hour at 350 degrees. Cool and frost with mixture of 8 ounces cream cheese, 2 cups powdered sugar, 1 cup butter, 1 tsp. vanilla. Directions to convert to finger food: Bake in 5x9 loaf pans. When cool, slice into ½” slices and frost with cream cheese frosting. As if making a sandwich, place second slice over frosting. Cover and cool in refrigerator and cut slice in half. Serve with hot beverage.
APPLE CAKE
Tina McLean
2 cups sugar
½ cup oil
2 eggs
4 cups chopped apples
2 cups flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 cup chopped walnuts
Topping
1 cup brown sugar
1 stick butter
¼ cup milk
2 tsp. vanilla
Direcitons: Heat oven to 350 degrees. Beat sugar and oil together. Add eggs and continue beating. Add chopped apples, stir. Add dry ingredients to mixture and stir. Stir in nuts. Pour into greased 13x9 pan. Bake for 1 hour. Mix topping ingredients and boil 2 minuites. Pour over hot cake.
PUMPKIN DUMP CAKE
Wendy Boyer, Lewiston
15 ounce can pumpkin
1 cup white sugar
1 tsp. ground nutmeg
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
12 ounce can evaporated skim milk
4 eggs
½ tsp. salt
1 package yellow cake mix
½ cup butter, melted
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9”x13” pan. In a large bowl, whisk pumpkin, sugar, salt and spices. Stir in milk, then beat in eggs one at a time. Pour pumpkin mixture into pan. Sprinkle cake mix on top then sprinkle on pecans. Drizzle melted butter over all. Bake in preheated oven for 55 minutes or until edges are slightly brown.
GOLDEN CRUST ZUCCHINI CAKE
Audrey Foredyce, Clarkston
3 cups sifted all purpose flour
3 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. cinnamon
½ tsp. salt
4 eggs
½ cup vegetable oil
3 cups shredded zucchini
1 cup walnuts or pecans, whole
Sift dry ingredients into large mixing bowl. Combine eggs, oil and zucchini. Add to dry ingredients. Mix until well blended. Stir in nuts. Pour into well greased fluted tube pan or 9x13 baking pan. Bake in preheated 350 degree oven until done, about one hour. Let cool 10 minutes, remove from pan and cool on wire rack.
THE BEST CARROT CAKE, GUARANTEED
Monika Klennert, Clarkston
2 cups flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. salt
2 tsp. cinnamon
2 cups sugar
¾ cup vegetable oil
4 eggs
2 cups grated carrots
8.5 ounces drained, crushed pineapple
½ cup pecans, chopped
Mix all ingredients together. Blend well. Pour batter into 2 round pans. Bake at 350 degrees for 50 minutes. Cool in pans and turn out on rack. When cool, frost with cream cheese frosting. Frosting: Blend ½ cup butter, 1 package (8 ounce) cream cheese, 1 tsp. vanilla. Gradually add 1 lb. sifted confectioners sugar. Beat well.
PIE CRUST IN A PAN
Nancy Jones-Ailor, Clarkston
1 ½ cup flour
1 Tbs. sugar
1 tsp. salt
½ cup oil
2 Tbs. milk
½ tsp. vanilla
Optional:
1 tsp. grated lemon rind
¼ tsp. cinnamon
Mix all dry ingredients in pie pan. Add oil, milk, vanilla, mix into ball. Press onto bottom and sides of pan with hands. Flute edges, add filling and bake. If making just crust, prick with fork, bake 350 degrees for 15-17 minutes.
EASY PIE CRUST
Jean Pederson, Clarkston
Crust:
1 ½ cups flour
1 ½ Tbs. sugar
1 tsp. salt
½ cup salad oil
2 Tbs. milk
Sift dry ingredients into pie plate. Whip together the oil and milk, pour over flour mixture. Mix together. Press dough with fingers to make crust.
Filling: Any fruit filling can be used.
Crumb topping:
½ cup sugar
¾ cup flour
1/3 cup butter
Cut butter into dry ingredients. Sprinkle on top of pie. Bake 350 degrees for 30-45 minutes or until done.
