Tunnel of Fudge Cake - Recipes from the '80s

 

Cake

1 ¾ cups sugar

1 ¾ cups butter 

2 cups powdered sugar

2 ¾ cups all purpose flour

¾ cup unsweetened cocoa powder

2 cups walnuts

Glaze 

¾ cup powdered sugar

¼ cup unsweetened cocoa

6 teaspoons milk 

Heat oven to 350 F. Grease and flour 12-cup fluted tube cake pan (bundt pan). In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.  Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.  

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252

Tapioca Pudding - Recipes from the '80s

 

3 Tablespoons granulated tapioca 

⅓ cup sugar 

1 egg, well beaten

3 cups milk 

1 teaspoon vanilla extract

Combine tapioca, sugar, milk and egg in medium saucepan and let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil. Add in vanilla extract. Cool 20 minutes. Stir. Serve warm or chilled. Refrigerate leftover pudding.

Nut Strudel - Nuts!

 

1 cup chopped nuts (pecans, walnuts, etc.)

¼ cup brown sugar 

1 teaspoon cinnamon

½ teaspoon allspice 

¼ teaspoon cloves 

1 egg

2 Tablespoons flour

2 Tablespoons melted butter 

10 sheets phyllo dough

Preheat oven to 375 degrees F. Mix all ingredients except butter and phyllo dough. Layer phyllo dough and spread butter on top. Sprinkle nut mixture on top of butter, leaving one inch on either end and 2 inches per side. Repeat with remaining sheets of phyllo dough. Fold ends in and sides so they overlap. Flip fold side down onto baking sheet and bake at 375 F for 25-35 minutes or until golden brown.

Baklava - Restaurant Recipes

Line the pan with parchment paper or foil. Layer with phyllo dough and butter the phyllo dough. 

In a bowl, mix together:

1 cup chopped nuts 

¼ cup honey

½ Tablespoon cinnamon 

2 F brown sugar 

1 Tablespoon butter, melted 

Layer the nut mixture on top of phyllo sheets and roll from the long edge of the phyllo sheets.Bake at 375 for 20 minutes, or until golden brown.

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar

1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract

½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter

Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Quick Peach Cobbler - Seasonal Fruits

1 (29 ounce) can peaches in syrup

1 box yellow cake mix 

½ teaspoon cinnamon

1 stick butter

Spray 9x13 pan with nonstick spray. Place peaches with syrup in a pan and top with a dry cake mix. Sprinkle with cinnamon and slices of butter. Bake at 350 degrees F for 40 - 50 minutes. Cake is done when a toothpick inserted in the center comes out clean. 

Peach Upside Down Cake - Seasonal Fruits

¾ cup butter, softened, divided 

½ cup packed brown sugar 

2 cups sliced peeled fresh peaches

¾ cup sugar

1 large egg, room temperature 

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

½ cup 2% milk

In a large bowl, cream sugar, and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the  flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spoon over peaches. 

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm, perhaps with vanilla ice cream. 

Sandwich Cookie Cake Right - Sandwiches

1 (18.25 ounce) package devil’s food cake mix 

4 (1 ounce) squares BAKER’S semi-sweet chocolate  

¼ cup butter 

1 (8 ounce) package PHILADELPHIA cream cheese, softened 

½ cup sugar

2 cups thawed COOL WHIP whipped topping

12 Oreo cookies, coarsely crushed

Preheat the oven to 350 F. Prepare cake batter in 2 (9 inch) pans as directed on the package. Cool cakes for 10 minutes in pans, then invert onto wire racks and cool completely. 

Microwave chocolate and butter in a small bowl on High for 1 minute, or until butter is melted. Stir until chocolate is completely melted. In a large bowl, beat cream cheese and sugar in a large bowl with an electric mixer until blended. Stir in COOL WHIP and crushed cookies.

Place one cake layer on a plate and spread with cream cheese mixture. Top with the remaining cake layer. Spread the top with the chocolate glaze. Let stand 10 minutes or until firm. Keep refrigerated

Mounds Bar Brownie - BBQ Picnic

 2 packages brownie mix 

⅔ cup flaked coconut

1 can condensed milk 

Make brownie mix as the package directs and pour in a 9x13 inch pan. Combine coconut and condensed milk. Carefully pour coconut mix on top of brownie mixture. Bake according to brownie mix directions.

German Chocolate Angel Pie I - Eggs & Peeps

2 egg whites 

⅛ teaspoon salt 

⅛ teaspoon cream of tartar 

½ cup white sugar 

½ teaspoon vanilla extract 

½ cup chopped pecans 

1 (4 ounce) bar German sweet chocolate

3 Tablespoons water 

1 teaspoon vanilla extract

1 cup heavy whipping cream

Preheat oven to 300 F and grease 8” pie pan. Beat the egg whites, salt and cream of tartar until foamy. Gradually beat in sugar and ½ teaspoon vanilla, Beat on high speed until stiff and glossy. Fold in chopped pecans. Spoon into pie tin, forming slight nest. 

Bake in 300 F oven for 50-55 minutes, let cool completely. While crust is baking, melt the German chocolate with the water. Let cool until thickened. Mix in teaspoon vanilla. Whip the whipping cream and fold into chocolate mixture. Pile into cooled pie shell and chill. 

https://www.allrecipes.com/recipe/12396/german-chocolate-angel-pie-i/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

Cream Puffs - Eggs & Peeps

 ½ cup butter or margarine

1 cup boiling water 

1 cup sifted enriched flour 

¼ teaspoon salt 

4 eggs 

Preheat the oven to 450 F. Melt butter in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each addition until smooth. 

Drop dough by heaping tablespoons, 3 inches apart on a greased cookie sheet. 

Bake in a preheated oven for 15 minutes, then decrease oven temperature to 325 F and continue baking for an additional 25 minutes. Remove cream puffs from the oven and split. Turn the oven off and put cream puffs back into the oven to dry out; about 20 minutes. Cool on a cooling rack. 

Just before serving, fill centers with cream (see recipe below). Replace tops and drizzle with chocolate sauce, if desired. Sprinkle nuts on top (optional). Makes 10 big puffs. 

Cream Filling 

1 package white chocolate pudding mix 

1 cup whipped cream 

Fold in whipped cream to a chocolate pudding mix. Add garnish of your choice; flaked dark chocolate, chopped nuts, etc.

Best Cupcakes - Eggs & Peeps

1 cup sugar 

1 stick unsalted butter, softened 

2 large eggs 

1 ½ cups flour 

1 ¾ teaspoons baking powder 

2 teaspoons vanilla extract 

½ cup milk 

Preheat the oven to 350 F. Beat butter and sugar until creamy. Add eggs one at a time; beat well. Add vanilla and milk, mix well. Sift together flour and baking powder. Add to wet ingredients. Mix well. Line cupcake pans with paper liners and spoon batter into cupcake liners, filling ¾ full. Bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean. Decorate as desired. 

Chocolate Trifle Cup - Intimate Recipes

Instant pudding (flavor of your choice)

1 ½ cups milk

1 cup whipped cream 

Chocolate cookies

Mix pudding with milk and let sit for 5 minutes. Top each cup with whipped cream and a chocolate cookie.

Tiramisu - Intimate Recipes

½ cup plus 2 TBSP white sugar

3 egg yolks

½ cup plus 2 TBSP marscapone cheese

¾ cup plus 2 TBSP heavy cream

1 (12 oz.) package ladyfingers

3 TBSP coffee flavored liqueur

½ tsp. unsweetened cocoa powder for dusting

½ oz. square semi-sweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce heat to low and cook for 5 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.  Add marscapone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.  Split ladyfingers in half and line the bottom of a serving bowl or pan. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers.  Repeat layering of ladyfingers and cream. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Makes 6 servings.

Keto Tiramisu Muffins - Intimate Recipes

½ cup Swerve confectioner’s style sweetener

½ cup coconut flour or 2 cups almond flour

2 TBSP unsweetened cocoa powder

¼ tsp. fine sea salt

¼ tsp. baking soda

6 large eggs (2 large eggs if using almond flour), beaten

½ cup (1 stick) unsalted butter

½ cup brewed decaf espresso or strong brewed decaf coffee

Frosting:

1 (8 oz.) pkg. marscapone cheese

¼ cup Swerve confectioner’s style sweetener

1 oz. brewed decaf espresso or coffee

Unsweetened cocoa powder for dusting

Preheat oven to 350 degrees.  Grease or paper 12 muffin cups.  In a medium bowl sift together dry ingredients for muffins.  Slowly add the wet ingredients and stir until very smooth. Fill each muffin cup 2/3 full.  Bake 18 to 20 minutes or until a toothpick comes out clean. Allow to cool. To make frosting combine marscapone cheese, sweetener and coffee until creamy.  Frost cooled muffins. Dust with cocoa powder. Store airtight in the refrigerator. Makes 12 muffins.

Cherry Chews - Intimate Recipes

1 cup rolled oats

1 cup all-purpose flour

1 cup packed brown sugar 

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter

2 eggs

1 cup packed brown sugar 

½ teaspoon almond extract

1 Tablespoon all-purpose flour

1 teaspoon baking powder 

½ teaspoon salt

1 cup flaked coconut

1 cup maraschino cherries, drained and juice preserved 

½ cup chopped pecans 

6 Tablespoons butter, softened

4 cups confectioners sugar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

In a bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.

Bake for 10 minutes in the preheated oven. Remove and cool. Meanwhile, make the filling. In a bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust. Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.

To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.

Woolworth’s Cheesecake - Grandma's Recipes

1 (3 ounce) lemon JELLO

1 cup boiling water 

1 box graham cracker crumbs (3 cups) or more for thicker crust 

1 stick melted butter 

1 (8 ounce) package cream cheese 

1 cup granulated sugar 

5 Tablespoons lemon juice 

1 can evaporated milk, well chilled, OR 1 ½ cups heavy whipping cream

Dissolve JELLO in boiling water. Cool until slightly thickened. Mix ¾ graham cracker crumbs and melted butter until well blended. Press into the bottom of a 9x13 inch pan to form a crust. Reserve any remaining crumbs to sprinkle on top. Beat the evaporated milk or heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with a mixer until smooth. Add thickened JELLO and slowly mix in fluffy evaporated milk. Spread filling over the crust and sprinkle with reserved graham cracker crust. Chill at least 2 hours and up to overnight. Store in the refrigerator. 

Poppy Seed Roll - Grandma's Recipes

Filling:

1 ½ cups evaporated milk

2 cups sugar

1 stick margarine or butter

1-pound ground poppy seed

1 tsp. vanilla

½ to 1 cup raisins

Dough:

4 ½ cups flour plus more as needed

1 tsp. salt

1/3 cup sugar

1 stick margarine or butter

2 TBSP quick acting yeast

1/3 cup evaporated milk plus extra to brush the rolls before baking

3 egg yolks

¾ cup hot (not boiling) water

Frosting:

1 cup confectioners’ sugar

½ TBSP softened butter

½ TBSP milk

¼ tsp. vanilla

Make the filling:  Pour milk into a large saucepan.  Add sugar and margarine, then bring to a boil.  Turn off heat and add poppy seeds and raisins. Stir.  Cool in the refrigerator for 4 hours. Add vanilla.

Prepare the dough:  Combine the flour, salt, and sugar, place in an electric mixer along with softened margarine and yeast and mix thoroughly until crumbly.  In a separate bowl combine evaporated milk, egg yolks and hot water; pour in mixing bowl with flour mixture and mix well. If too sticky add more flour.  Let the dough rise. Divide dough into 4 equal parts. Shape into balls or cylinders and place on greased baking pan; cover loosely with plastic wrap or a damp towel and allow to rise in a warm place for about 20 minutes.  Gently warm the poppy seed mixture. Divide the filling mixture into 4 equal parts. Warm one fourth of the filling in a microwave before spreading. Keep other dough covered while rolling out dough on a lightly floured surface, forming dough into a thin rectangle about 10” x 17”.  Spread dough with the warmed filling. Starting at one of the long edges, roll up pastry to form a log, then tuck ends under. Place on greased baking sheet. Cover loosely and allow to rise 15 minutes. Repeat with remaining dough. Bake the dough: Preheat the oven to 350. Brush the tops of each roll with some of the extra evaporated milk.  Bake in preheated oven about 30 minutes until golden brown. Let cool completely.

Frost the rolls:  Divide the icing between the rolls spreading smooth to coat.

Serve that day or refrigerate to set icing the cover loosely with plastic wrap and refrigerate overnight. They freeze well. Makes 4 rolls.