Category Dessert

Cinna-Swirls

Cinna-Swirls
Serves 18
I believe this recipe came from a magazine ad in the early 60s.
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Prep Time
2 hr 30 min
Cook Time
30 hr
Prep Time
2 hr 30 min
Cook Time
30 hr
171 calories
31 g
11 g
4 g
3 g
0 g
56 g
141 g
13 g
0 g
3 g
Nutrition Facts
Serving Size
56g
Servings
18
Amount Per Serving
Calories 171
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg
4%
Sodium 141mg
6%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
3%
Sugars 13g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ cup milk
  2. ¼ cup sugar
  3. 1 teaspoon salt
  4. ¼ cup vegetable oil
  5. 1 package active dry yeast
  6. ¼ cup warm water (105-115° F.)
  7. 1 egg, beaten
  8. 3 ¼ cups flour
  9. ¾ cup sugar
  10. 1 teaspoon cinnamon
  11. vegetable oil for frying
  12. Confectioners’ sugar glaze
Instructions
  1. Scald milk; stir in ¼ cup sugar, salt and ¼ cup vegetable oil. Cool to lukewarm. Dissolve yeast in warm water in a large bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth.
  2. Stir in enough additional flour to form a soft dough. On lightly floured board, knead until smooth and elastic, about 8-10 minutes.
  3. Place in greased bowl, turning to grease top.
  4. Cover; let rise in warm place, free from draft, until dough is doubled in bulk, about 1 hour.
  5. Combine remaining ¾ cup sugar and cinnamon. Punch dough down. On lightly floured board, divide dough in half. Roll each half into a 14×9-inch rectangle. Sprinkle with cinnamon and sugar mixture. Roll each rectangle up tightly to form a 9-inch roll. Seal edges firmly.
  6. Cut each roll into nine equal pieces. Place on greased baking sheets, cut side up. Press down to flatten. Cover; let your Cinna-Swirls rise in a warm place, free from draft, until doubled in bulk about 30 minutes.
  7. Deep-fry in vegetable oil (375° F.) for 2-3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in confectioners’ sugar glaze. Makes 18 swirls.
Notes
  1. Mom wrote: "Use a little more cinnamon than sugar. Very Good. Careful, it's very easy to get grease too hot." She tended to use shortening to fry things rather than cooking oil.
beta
calories
171
fat
4g
protein
3g
carbs
31g
more
Bernell's Kitchen http://bernellskitchen.com/

Apple Pie

Apple Pie
Yields 8
Print
Prep Time
30 hr
Cook Time
60 hr
Prep Time
30 hr
Cook Time
60 hr
532 calories
58 g
20 g
33 g
4 g
11 g
197 g
599 g
29 g
4 g
20 g
Nutrition Facts
Serving Size
197g
Yields
8
Amount Per Serving
Calories 532
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 11g
53%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 20mg
7%
Sodium 599mg
25%
Total Carbohydrates 58g
19%
Dietary Fiber 3g
13%
Sugars 29g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup granulated sugar
  2. ¼ cup firmly packed brown sugar
  3. 2 tablespoons flour
  4. ½ teaspoon cinnamon
  5. ¼ teaspoon ground nutmeg
  6. ⅛ teaspoon salt
  7. 6 cups thinly sliced pared tart apples (about 2 pounds)
  8. ¼ cup cream
  9. 3 tablespoons butter or margarine
  10. 1 tablespoon milk
  11. —Double-crust Pastry—
  12. 2 cups sifted regular flour
  13. 1 teaspoon salt
  14. ⅔ cup shortening
  15. 4-5 tablespoons cold water
Instructions
  1. —Double-crust Pastry—
  2. Combine 2 cups sifted regular flour and 1 teaspoon salt in a medium-size bowl;
  3. cut in ⅔ shortening with a pastry blender until mixture is crumbly.
  4. Sprinkle 4 to 5 tablespoons cold water over, 1 tablespoon at a time;
  5. mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
  6. —Pie—
  7. Roll out half of Double-crust Pastry to a 12-inch round on a lightly floured pastry cloth or board; fit into a nine-inch pie plate. Trim overhang to ½ inch.
  8. Mix granulated and brown sugars, flour, spices and salt in a small bowl. Spread about one third of the apples into the prepared pastry shell; sprinkle with one third of the seasoning mixture. Repeat layering two more times with remaining apples and seasoning mixture. Pour cream into center; dot with butter or margarine.
  9. Roll out remaining pastry to a 11-inch round; cut several slits near center to let steam escape; cover pie. Trim overhang to ½ inch; turn edges under, flush with rim; flute edge. Brush top with milk and sprinkle lightly with granulated sugar.
  10. Bake in hot over (400°) 1 hour, or until pastry is golden and juices bubble up. Cool at least an hour on a wire rack. Serve plain or with ice cream.
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calories
532
fat
33g
protein
4g
carbs
58g
more
Bernell's Kitchen http://bernellskitchen.com/

Cherry Pizza

Cherry Pizza
Serves 8
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402 calories
56 g
8 g
19 g
3 g
6 g
143 g
262 g
13 g
0 g
12 g
Nutrition Facts
Serving Size
143g
Servings
8
Amount Per Serving
Calories 402
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 8mg
3%
Sodium 262mg
11%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
5%
Sugars 13g
Protein 3g
Vitamin A
5%
Vitamin C
4%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks instant pie crust mix
  2. 3 tablespoons water or milk
  3. 1 can cherry pie filling
  4. ½ cup brown sugar (packed)
  5. ¾ teaspoon cinnamon
  6. ½ teaspoon nutmeg
  7. 2 tablespoons butter
Instructions
  1. Heat oven to 450°
  2. Prepare 1½ sticks pie crust mix using 3 tablespoons water or milk
  3. roll into 15 inch circle
  4. Place on baking sheet (it will overlap)
  5. Spread 1 can cherry pie filling in center of pastry to within 2 inches of edge
  6. Cover with Crumble Mixture (see below)
  7. Fold 2 inches of the rim of the pastry up over cherries.
  8. Bake 30-35 minutes or until crust is golden brown.
  9. ...Crumble Mixture...
  10. Mix ½ stick pie crust mix
  11. Crumble ½ cup brown sugar, ¾ teaspoon cinnamon and ½ teaspoon nutmeg
  12. Sprinkle on cherry filling
  13. coat with 3 tablespoons butter
  14. Serve warm with dabs of fluffy cream cheese which has been softened and whipped with a little cream
beta
calories
402
fat
19g
protein
3g
carbs
56g
more
Bernell's Kitchen http://bernellskitchen.com/

Black Bottom Pie

Black Bottom Pie
Serves 8
Print
313 calories
33 g
126 g
18 g
7 g
10 g
149 g
96 g
29 g
0 g
6 g
Nutrition Facts
Serving Size
149g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 126mg
42%
Sodium 96mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 29g
Protein 7g
Vitamin A
11%
Vitamin C
0%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1¼ cups crushed gingersnaps
  2. 6 tablespoons (¾ stick) butter or margarine, melted
  3. 1 envelope unflavored gelatin
  4. ¼ cup cold water
  5. 1 cup sugar
  6. 1 tablespoon cornstarch
  7. Dash of salt
  8. 2 cups milk
  9. 4 eggs, separated
  10. 2 squares unsweetened chocolate, melted
  11. 1 teaspoon vanilla
  12. 1 tablespoon rum flavoring
  13. ⅛ teaspoon cream of tartar
  14. 1 cup cream, whipped
Instructions
  1. Mix gingersnap crumbs with melted butter or margarine in a small saucepan; press evenly over bottom and side of a 10-inch pie plate.
  2. Bake in a slow oven (300°) 5 minutes; chill.
  3. Soften gelatin in water in a cup; set aside for step 4.
  4. Mix ½ cup of the sugar, cornstarch and salt in a medium-size, heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks slightly in a small bowl; stir in a generous ½ cup of the hot cornstarch mixture, then stir back into the saucepan. Heat, stirring constantly, just 1 minute. Remove from heat; stir in softened gelatin until dissolved.
  5. Strain into a 4-cup measure, then spoon 1 cupful back into saucepan; blend in melted chocolate and vanilla. Pout into chilled crust; chill.
  6. Stir run flavoring into remaining custard; set measure in a pan of ice and water; chill, stirring often, at room temperature just until custard mounds slightly on a spoon.
  7. While custard chills, beat egg whites with cream of tartar until foamy-white and double in volume in a large bowl; beat in remaining ½ cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. Set bowl in ice and water; fold in chilled custard until fluffy-thick; spoon over chocolate layer. Chill 2 hours, or until firm. Top with whipped cream. To decorate with chocolate, shave thin strips from square of semisweet chocolate with vegetable parer.
beta
calories
313
fat
18g
protein
7g
carbs
33g
more
Bernell's Kitchen http://bernellskitchen.com/

Apple Cake

Apple Cake
This is from a mimeographed, handwritten recipe. I don't recognize the handwriting, but from the way it is written I suspect it may also be from my grandmother (Iobra Shelton)
Print
Prep Time
15 min
Cook Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 15 min
6696 calories
910 g
409 g
318 g
85 g
34 g
1989 g
4011 g
566 g
2 g
268 g
Nutrition Facts
Serving Size
1989g
Amount Per Serving
Calories 6696
Calories from Fat 2778
% Daily Value *
Total Fat 318g
489%
Saturated Fat 34g
168%
Trans Fat 2g
Polyunsaturated Fat 57g
Monounsaturated Fat 211g
Cholesterol 409mg
136%
Sodium 4011mg
167%
Total Carbohydrates 910g
303%
Dietary Fiber 37g
149%
Sugars 566g
Protein 85g
Vitamin A
23%
Vitamin C
44%
Calcium
84%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups flour
  2. 2 cups sugar
  3. ½ teaspoon salt
  4. 2 teaspoons baking soda
  5. 2 teaspoons cinnamon
  6. 1 teaspoon baking powder
  7. 1 cup oil
  8. 2 eggs (beaten)
  9. 1 cup nuts (the recipe doesn't specify what kind)
  10. 4 cups chopped apples
  11. 1 teaspoon vanilla
  12. (topping)
  13. ½ stick olea (margarine)
  14. ½ cup evaporated milk
  15. ½ cup sugar
Instructions
  1. Mix dry ingredients together.
  2. Add eggs, oil, apples, vanilla and nuts.
  3. Bake 1 hour and 15 minutes at 325°
  4. (topping)
  5. Mix and boil 2 minutes
  6. Pout over cake while all is hot.
beta
calories
6696
fat
318g
protein
85g
carbs
910g
more
Bernell's Kitchen http://bernellskitchen.com/