Category Archives: Dessert

January 18, 2018 · 7:19 pm

Jello Lemon Meringue Pie

Thanksgiving dinner cannot happen in this household without lemon meringue pie.  My mother made this for my father every year as I was growing up.  I can still see her carrying the beautiful creation across the room to set out for dessert.  They joined my family this year at ages 88 and 86 to enjoy this tradition once again. – Pat Savoie

Ingredients

Pudding Pie:

4.3 oz, Jello cook and serve lemon pudding box
3/4 cup sugar
1/2 cup water
3 beaten egg yolks

Meringue:

3 egg whites
1/3 cup sugar.
Stir.

Method

Number of Servings: 8
Directions

Bring pudding pie ingredients to full boil stirring constantly over medium heat. Remove from heat.   Then add 2 1/2 cups water. Cool five minutes then stir before putting in pie crust.

For meringue, Beat egg whites with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie

Bake 350 or until meringue is lightly browned. Cool at room temperature for 4 hours. Keep refrigerated.

Leave a comment

Filed under Dessert, Holidays

June 30, 2016 · 12:10 pm

Chocolate Cherry Cake

I have always loved Black Forest Cake, but here is a new twist. The cherries are baked inside! Topped with my favorite chocolate frosting, this cake is delicious.
– Elizabeth Savoie Dronet

choc cherry cake.jpg

Ingredients

1 can cherry pie filling (Savoie family prefers Comstock)
1 box chocolate cake mix
2 eggs
1 cup mini chocolate chips
Chocolate frosting

Method

Preheat oven to 350. Combine all ingredients in a large bowl. Stir gently, doing your best to break up the cake mix without squishing the cherries too much. Spoon into a greased and floured 9×13 pan. Bake for about 30-35 minutes until a tester comes out clean.  Top with chocolate frosting after it has cooled completely. Store leftovers in the refrigerator.

Tip: When making frosting, I usually make a double recipe and store leftovers in the freezer. Just let it thaw on the counter.

Leave a comment

Filed under Cakes, Dessert

April 15, 2014 · 9:36 pm

Mandarin Orange Pineapple Cake

Cake

This light and cool cake is perfect for Easter and summer celebrations!

by Elizabeth Savoie Dronet

Cake Ingredients

1 pkg. butter cake mix (yellow)
1 (11 oz.) can mandarin oranges with juice
3/4 c. oil
4 eggs

Icing Ingredients

1 (13 1/2 oz. or 16) Cool Whip
1 (3 oz.) pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple, drained

Method

Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 2 round cake pans. Divide batter evenly. Bake at 350 degrees for 30 minutes minutes or until a cake tester comes out clean. (See cake box for recommended cook times for different pans.) Cool thoroughly.

Mix Cool Whip, pudding and crushed pineapple. Return to refrigerator for 10 minutes. Frost cake and keep in refrigerator.

Leave a comment

Filed under Cakes, Dessert, Holidays

November 2, 2013 · 8:16 pm

Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

IMG_8419By Pat Savoie  from Half Baked-The Cake Blog

Ingredients

3    cups    flour, all-purpose
1    tsp        baking soda
2    tsp        baking powder
1    tsp        salt
2    tsp        cinnamon
1/2 tsp        ginger
1/2 tsp        nutmeg
2 sticks        butter, room temp
1    cup         sugar
1    cup         brown sugar, light
4                   eggs
1    cup         milk
1 1/2 cups  pumpkin puree

Method

Preheat oven to 350 and line muffin pans with cupcake liners.

Combine dry ingredients:  flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg

In bowl of stand mixer cream butter and sugars until creamy

Add eggs, one at a time, beating well after each addition

Start adding dry ingredients a little at a time, alternating with milk and ending with dry ingredients until all is combined.

Stir in pumpkin.

Fill cupcake liners almost to the top and bake 18 minutes

Cool  in pans 5 minutes, then remove to a wire rack

Cool completely then ice with cinnamon cream cheese frosting:

Icing Ingredients

1 1/2 sticks    butter, softened
8    oz                 cream cheese, softened
4    cups            powdered sugar
1    tsp                vanilla
1    tsp                cinnamon

Icing Method

Beat butter and cream cheese until creamy.

Gradually add powdered sugar and beat until smooth and fluffy.

Add vanilla and cinnamon and mix until all is combined.

Frost cupcakes

*For Halloween, make witches legs by cutting black and white striped paper straws to size. Draw and cut out little witch’s shoes on black paper. Cut two small slices in the top of the straws to hold the paper shoes and slide them into the slots.

Leave a comment

Filed under Cakes, Dessert, Holidays

June 20, 2013 · 12:38 pm

Pie Crust

IMG_9560

by Pat Savoie, who insists that homemade pie should be served on Thanksgiving.
Single Pie Crust Ingredients – 9 inch

1 1/3 cups    flour
1/2 tsp     salt
1/2 cup    Crisco, cold
3 Tbsp     water, cold

Double Pie Crust Ingredients – 10 inch

3 cups    flour
1 1/2 tsp    salt
1 1/8 cup Crisco, cold
6 Tbsp    water, cold

Method for Both Sizes

Mix flour and salt.

Cut in cold Crisco until small, pea-size pieces form.

Mix in cold water forming a large ball of dough.  Chill.

Place dough on floured surface and cover with wax paper. Roll out to form a 13 inch circle.

Place circle of dough in a pie plate being careful not to stretch.

Tuck in edges, then crimp to desired shape.  Chill.

Bake 375 for about 20 minutes or until golden.  Cool.
IMG_9557

Leave a comment

Filed under Dessert, Holidays, How To

May 23, 2012 · 3:08 pm

Microwave Dark Chocolate Peanut Butter Fudge

This delicious three-minute fudge is so easy, my Kindergartner can make it with little supervision. Just dump all the ingredients in a bowl, pop it in the microwave, stir, cool, and enjoy! We served small squares of it at Annabeth’s piano recital reception this month. After finishing the last piece, the girls asked if we could make it again next week. It’s that good!

by Elizabeth Savoie Dronet

Ingredients

1.5 cups semi-sweet chocolate chips
1.5 cups dark chocolate chocolate chips
1 cup sweetened condensed milk
1/2 cups peanut butter, extra chunky
2 tablespoons water

 Method

Combine all ingredients in a microwave safe bowl. Heat on full power for 30 seconds, then remove and stir.  Repeat. You may need to microwave it 1-2 more times in 30 second increments until it becomes smooth. You can also melt this mixture over a double boiler if you prefer.

When mixture is smooth, pour into a buttered 8×8 baking dish and refrigerate for 30 minutes or more. When ready to serve, cut into squares.  Store extra fudge in refrigerator or freezer.

Mother and Daughter Duet

Elizabeth and Annabeth at the piano recital

Leave a comment

Filed under Candy, Dessert, Freezes Well, Holidays

May 3, 2012 · 8:19 am

Strawberries and Cream Pie

Holidays=Pie in the Savoie family, and Easter Sunday is no exception. Mom’s recipe for Strawberries and Cream Pie not only looks beautiful and vibrant on the Easter dessert buffet, but also tastes fantastic!  It’s a family tradition to gather together for lunch and egg hunting after mass. After all the pictures have been taken and eggs found, we can relax with a slice of pie and a cup of coffee and reflect on the beauty of spring and the gift of new life. 

recipe by Pat Savoie

Ingredients

Crust

1-1/2 cups graham cracker crumbs (about 9 long crackers)
5 tbsp butter, melted

Filling

2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
2/3 cups sugar
2 tsp vanilla extract
1 package of strawberries, sliced into thirds or halves
1/2 cup chocolate chips

Method

1.  Preheat oven to 375.

2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.

3.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.

4.  Bake for 10 minutes. Set aside to cool completely. Turn off the oven.

5.  With an electric mixture to beat 2 cups of cold cream until it holds firm peaks. Set aside. *It is important to have both cold cream and a cold bowl. Chill your bowl in the freezer for a few minutes or swirl some ice cubes in the bowl. Remove and dry it with a dishcloth before adding cream.

6.  In a separate bowl, mix cream cheese, vanilla, and sugar until smooth and creamy. Use your KitchenAid mixer if you have one.

7.  With a silicone spatula, gently fold (bring the bottom mixture to the top) 1/3 of the whipped cream into your cream cheese mixture to lighten it.  Add the rest by gently folding until evenly incorporated and smooth.

8.  Spoon filling into your cooled pie crust, and spread it out in an even layer.

9. Layer sliced strawberries in overlapping rows around the top of the cream.

10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.

11. Chill the pie for a few hours to allow the filling to firm up.

12. Slice, serve and enjoy!

Easter Sunday 2012
Kayla, Rebecca, Mary Ellen, Elizabeth

Mary Ellen’s boys at Our Lady of Prompt Succor


Savoie grandchildren getting ready to hunt eggs!

Leave a comment

Filed under Dessert, Holidays

April 10, 2012 · 11:36 am

Easter Resurrection Rolls

This Easter the Savoie family celebrated the Resurrection of our Lord by making these empty tomb cinnamon crescent rolls.

Each roll is stuffed with a marshmallow that disappears when the roll is baked leaving an empty space. This reminds us of the empty tomb of Christ on Easter Sunday. The recipe is easy enough for kids to follow.  As you put the rolls together, talk about the symbolism of the ingredients:

Large Marshmallow – body of Jesus

Melted Butter – oils of embalming

Cinnamon and Sugar – spices used to annoint the body.

Crescent Roll – the wrapping of Jesus’ body or the tomb.

Cavity in bun – the empty tomb

by Elizabeth Savoie Dronet

Ingredients

2 cans jumbo crescent rolls
16 Large marshmallows
1/4 cup melted butter for dipping
cinnamon and sugar mixture in a bowl for rolling marshmallows and rolls
cooking spray

*Recipe may be halved.

All hands on deck.

Method

Unroll each crescent roll from the can. Dip each marshmallow in butter and then roll in cinnamon and sugar mixture to coat. Roll up this marshmallow with the crescent dough sealing all sides so that the marshmallow will not escape in the oven. Dip the roll in butter and roll in cinnamon and sugar mixture. Place in greased muffin tins or jelly roll pan. The pan should have sides to capture the sauce.

Bake at 375 for 15 minutes. Cool slightly and serve.

The rolls out of the oven.

Miette and Becca perform the taste test. Mmmmm.

It worked!

4 Comments

Filed under Bread, Dessert, Holidays, Lunch Box

February 18, 2012 · 7:13 pm

Boston Cream Cupcakes

I’ve always loved Boston cream pie and thought it would be great as a cupcake.  I took my inspiration for the filling from my favorite cream puff recipe. It was easy to serve to a crowd and loved by adults and children alike.

by Pat Savoie

Ingredients

Cake:
Betty Crocker Yellow Cake Mix according to package directions

Filling:
1 small vanilla instant pudding
1 1/4 cup milk
1 cup Cool Whip
1 tsp almond extract (optional)

Ganache:
1 cup chocolate chips
2/3 cup milk or cream

Method

Bake cupcakes according to package directions. Cool completely. Slice in half horizontally by cutting  off the top. 

Make filling by whisking 1 1/4 cups cold milk and instant pudding mix for two minutes.  Fold in Cool Whip and 1 tsp almond extract.  To fold, stir gently from bottom to top.

Add a large dollop to the bottom half of the cupcake and top with other half.

Heat milk or cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Frost cupcakes with ganache.

Store in refrigerator until ready to serve.

Leave a comment

Filed under Cakes, Dessert

February 13, 2012 · 1:24 pm

Orange Poppy Seed Bread

This mildly flavored bread is similar to pound cake.  Eat it for breakfast, dessert, or as a snack with an afternoon cup of coffee. It becomes denser on the second day and suitable for cutting into squares or shapes for children’s lunch boxes.

by Elizabeth Savoie Dronet

Bread Ingredients

1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp poppy seeds
2 teaspoons orange zest (finely chopped or microplaned)
1/2 cup butter, softened (1 stick)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup sour cream

Glaze Ingredients

1/3 cup powdered sugar
2 Tbsp fresh orange juice
1 tsp orange zest

Method

1. Preheat oven to 325. Spray loaf pan (approximately 9 x 5 x 2) with nonstick spray.

2. In a mixer, beat butter on high speed for 30 seconds. Add sugar and beat for 3 minutes. Add vanilla and beat well.

3. On medium speed, add eggs, one at a time, beating for 30 seconds after each. Add orange zest, poppy seeds, salt and baking powder. Mix until combined, scraping down the sides once or twice.

4. Add 1/2 cup of flour, mix on low speed until combined. Add half of the sour cream, mix until combined. Repeat with flour and second half of sour cream, mix until combined. Add last 1/2 cup of flour and mix. Pour batter into pan.

5. Bake 1 hour or more until cake tester comes out clean. Top will be golden.

6. For glaze, whisk together powdered sugar, orange zest, and juice.

7. Immediately remove bread from pan and place on a cooling rack positioned on a tray. Brush some of the glaze over the top and sides of the loaf. Repeat several times. You may not wish to use all of the glaze. Cool completely and slice to serve.

8. To store, wrap loaf in plastic wrap and keep at room temperature. Yield 12 servings.

If you like quick breads, also try our Banana Nut Bread, Pumpkin Bread, and Zucchini Bread.

Leave a comment

Filed under Bread, Breakfast, Dessert, Lunch Box