Category Archives: Dessert

by Granny–Dolores Borel

Cake:

1              tsp  salt
2              cups  flour
1 1/2      cups  sugar
1               tsp  baking soda
2               eggs
1               large can  1lb 4 oz crushed pineapple — undrained

Combine all ingredients and pour into a greased and floured sheet cake pan.  Bake 350 35-45 minutes. Top with icing.  Serve warm.

Icing:

3/4          cup  sugar
1               small can  evaporated milk
1               stick  butter
1               cup  coconut
1               cup  pecans

Icing:  Cook sugar, milk and butter 5 minutes stirring constantly.  Add coconut.  Pour on cake while hot.  Sprinkle with pecans.

My grandmother was a great cook.  She was able to make something out of nothing.  She lived during the Depression and worked for pennies a day at a lingerie factory.  As a widow she raised six children on her own. This must have been a cool treat during the hot New Orleans summer.

By Grandma Du Du (Ada Dufresne)- Pat’s grandmother

1                box  white cake mix

8               ounces  Cool Whip
8               ounces  sour cream
12             ounces  frozen coconut
1 1/2       cups  powdered sugar

Bake cake according to instructions on the box in round 8″ cake pans.  Split the layers with a string.
Combine ingredients to make the frosting.  Frost all layers and sides of the cake.  Must be refrigerated.

Frozen coconut tastes better and is less sweet.
Try this also with the sour cream white cake mix.

Granny always had a homemade treat waiting for us when we got off the school bus.  This was one of those desserts.  It took a whole gallon of milk to wash it down. Yum!  I made it for my neighbor Michelle and now it’s one of her favorites because you don’t have to wait for it to cool off before adding the icing.  It’s best served warm.

by Granny–Dolores Borel

Cake Ingredients

2              cups  sugar
2              cups  flour
1                tsp  baking soda
1                tsp  cinnamon
1/2           salt
1               stick  butter
1/2           cup  vegetable shortening — (Cricso)
1 1/2        ounces  unsweetened chocolate
1               cup  water
1/2           cup  buttermilk
2               eggs
1                tsp  vanilla

Icing Ingredients

1               stick  butter
1/3           cup  milk
1               pound  powdered sugar
1               tsp  vanilla
1                cup  pecans
1 1/2        ounces  unsweetened chocolate

Method

Combine first five ingredients and set aside.  Melt and bring to rapid boil butter, crisco, chocolate and water.  Pour over dry ingredients.  Add buttermilk, eggs, and vanilla.  Pour into 11 x 16 sheet pan that has been greased and floured.  Bake 400 20 minutes.

Icing:  Melt cubes of chocolate in microwave. Boil butter and milk on the stove and add melted chocolate near the end. Add sugar, vanilla, and pecans.  Pour over warm cake and eat warm.

This is easy to make.  I liked to make it when someone showed up for dinner and I needed a quick dessert.  Serve it hot with coffee.

by Pat Savoie

Cake Ingredients

2              cups  Bisquick® baking mix
1/2          cup  sugar
1               egg
1               large  green apple — diced
2/3          cup  milk
2              tsp  cinnamon

Streusel Ingredients

1/3          cup  Bisquick® baking mix
1/3          cup  brown sugar
1/2          tsp  cinnamon
2             Tablespoons  butter
pecans

Method

Mix all cake ingredients and pour into greased and floured round cake pan.
Combine all streusel ingredients except the pecans in a bowl using a fork or pastry cutter.
Sprinkle the pecans on the batter first, then the rest of the strudel.  That way the pecans don’t burn.  Bake 15-20 min. 325.

Serving Ideas : Best hot out the oven.

If you like coffee cake, you may also like our Blueberry Coffee Cake Muffins, Blueberry Buttermilk Coffee Cake, Cherry Coffee Cake, Rugelach or Jumbo Oatmeal Raisin Coconut Cookies.