“Aunt Sal’s” carrot cake
Pistachio cake
Sauerkraut cake
Grasshopper pie
Cross Creek lime pie
“Fantastic” apple galette
Chocolate mousse & raspberries
Caramelized apples with ice cream
Peanut butter chocolate pralines
Chocolate pralines
“Ultimate” chocolate pecan cake
Chocolate truffles
Amazin' Raisin Cake
Blueberry Crepes
Chocolate (cherry) cheese torte
Maple “ice cream” pumpkin pie
Vanilla butter-cream frosting
Lemon frosting
New York cherry cheesecake
Baskin-Robbins ice cream cake
Brownie mint “Baked Alaska”
Pecan pie bars
Millionaire pie
Sunburst lemon bars
Brownie Mint Baked Alaska
Marbled Pound Cake
Almond Cookies
Divine Divinity
Caramel Sweet Rolls

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Aunt Sal’s Carrot Cake

Every once in a while, we come across a slightly different version of what, more and more, seems to be an American original----Carrot cake.

This recipe makes a big cake that is moist and spicy, and keeps very well. (If nobody knows you just made it) It proves itself versatile as it is equally good sliced for desert, as it is thin-sliced and buttered for those “surprise “ hungry visitors.

(A web fan from New England generously submitted this one.) Thanks!

  • 4 eggs
  • 1 ½ cups sugar
  • 1 ½ cups vegetable oil
  • 3 1/4 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 can (8 ounces) juice-packed crushed pineapple, drained
  • 2 cups, finely grated carrots (about 1 pound)
  • 1 cup chopped pecans
  • 1 cup chopped dates

1. Grease a 10-in angel cake tube pan. Line bottom with wax paper.

2. Beast eggs in a large mixing bowl.
Gradually beat in sugar. Stir in oil.

3. Combine in bowl—3 cups of the whole-wheat flour
with baking powder, baking soda, salt and cinnamon ( If no bowl available mix together on was paper ) Stir into egg mixture
Add drained pineapple and carrots; Mix well

4. Toss pecans and dates together in remaining 1/4 cup whole-wheat flour
Stir into batter
Turn into prepared pan.

5. Bake in moderate oven (350 degrees)

1 hour 15 minutes or until top of cake springs back when lightly pressed with finger.

Let cake cool in pan for on wire rack for about 15 minutes

Remove cake from pan; peel off wax paper.

Wrap tightly in foil or plastic wrap to store. Cake keeps well. (If nobody knows.......

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Pistachio Cake

Here’s an interesting taste treat for those lovers of unique-tasting and appearing desserts. (Including your editor) Pistachio Cake!


  • 1 Yellow cake mix
  • 1 large pistachio pudding mix (or two small)
  • 4 eggs
  • ½ cup oil
  • ½ cup creme de menthe
  • 1 cup sour cream

Blend together

Add 1 16oz. bag of chocolate chips

Mix Bake in a greased bundt pan 350 degrees for 50 minutes

This is especially great for the holiday season. It’s moist, delicious, beautiful, and there is no need for frosting. Enjoy!

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Sauerkraut Cake

This old German family recipe was given to the New Braunfels, Texas Conservation Society by Mrs. Ben Faust, a descendant of one of the New Braunfels pioneer families.

The recipe was printed in the “Guten Appetit” cookbook compiled by the Sophienburg Wed sincerely thank our brother who forwarded it to us.

  • 2/3 cup butter
  • 1 ½ cup sugar
  • 3 eggs, whole
  • 1 tablespoon vanilla
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup cocoa
  • 1 cup water
  • 2/3 cup canned sauerkraut Frosting:
    • ½ cup butter
    • 6 ounces cream cheese
    • 1 teaspoon vanilla
    • 1/4 cup cocoa
    • 2 ½ cup powered sugar


    For cake:

    Cream butter and sugar:

    Add eggs—one at a time, beating well all the time

    Add vanilla

    Shift all dry ingredients, and add to butter mixture , alternating with one cup water

    When well-mixed, add sauerkraut, well-drained and cut fine.

    Bake @ 350 degrees in 9x13 inch, greased and floured, cake pan

    About 30 minutes.

    For frosting:

    In a mixing bowl

    Cream together butter and cream cheese.

    Add vanilla

    Combine; cocoa and powdered sugar, then add gradually to butter mixture, beating well after each addition.

    (Use to frost cooled cake.) Or 1,000 other places .

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    Grasshopper Pie


    • 1½ cups crumbled chocolate wafers
    • 3 tbsp. Sugar
    • 1/3 cup butter
    • 24 marshmallows
    • ½ cup milk (whole)
    • 4 tbsp. green creme de menthe
    • 2 tbsp. white creme de cacao
    • 1 cup heavy cream


    1. Blend crumbs, sugar and butter (that has been softened)
    If wished, reserve a few spoonfuls of the mixture for garnish, and press remaining crumb mixture to bottom and sides of an 8 inch pie tin

    2. Chill while preparing filling.

    3. Combine: marshmallows and milk, heat until marshmallows are melted

    4. Stir in creme de menthe and creme de cacao.

    5. Whip cream, fold into marshmallow mixture (gently, please)

    6. Pile into chilled pie shell.

    7. Garnish with reserved crumbs

    7. Refrigerate or freeze until the dessert is ready to serve

    (If wanted, garnish with a few shaved chocolate curls.)

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    Graham Cracker Crust:


    • 1½ cups graham cracker crumbs
    • 1/3 cup sugar
    • 1/4 teaspoon cinnamon
    • 8 tablespoons ( 1 stick ) butter, malted


    1. Preheat oven to 350 degrees.

    2. Mix together: graham cracker crumbs, sugar and cinnamon.

    3. Stir in melted butter until well blended.

    4. Empty mixture into 8 or 9 inch pie pan and, pat (by hand) so mixture evenly covers the bottom and sides of pan.

    5. Bake 8 minutes, until crust is firm.

    6. Remove from oven and allow to come to room temperature before filling.



    • 1 15-ounce can sweetened condensed milk
    • 5 egg yolks, beaten
    • zest of 2 limes
    • ½ cup lime juice
    • 2 tablespoons (6 teaspoon) 151 proof rum
    • 4-6 green food coloring
    • 1 cup whipping cream
    • 2 tablespoons confectioners’ sugar


    1. Beat condensed milk and egg yolks together until smooth

    2. Stir in zest, lime juice and 2 teaspoons of the rum.

    3. Stir in food coloring (for a green pie, matter of choice)

    4. Pour into prepared graham cracker crust.

    5. Freeze 2–4 hour, until pie is firm.

    6. Whip cream with confectioners’ sugar and remaining 4 teaspoons of rum.

    7. Spread over firm, chilled pie.

    Yields 8 average servings.
    (Have a shot of rum for job well done) serve pie!

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    “Fantastic” APPLE Galette


    • 1 - pound puff pastry, thawed
    • Flour for dusting
    • 2 - large golden delicious apples, peeled. cored and thinly sliced.
    • 3 - tablespoons, unsalted, melted
    • 3 - tablespoons, dark brown sugar


    1. Preheat oven to 500 degrees

    2. Roll out half (8 oz) pastry on lightly floured board until 1/8 “ thick.
    Trim off corners, making a rough circle about 12" in diameter
    Transfer this to a large baking sheet

    3. Arrange apple slices on pastry in as continuous spiral, beginning 1/4" from the outer edge towards center as you go.

    4. Brush the apple slices with butter and sprinkle with sugar

    5. Fold outside pastry edge upward like side of pie tin ,over apples

    6. Bake about 11 minutes, until the crust is golden brown.

    7. Dust with confectioner’s sugar

    8. Serve with vanilla ice cream or creme fraiche (Or both)

    “Man, this is good!”

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    Chocolate Mousse & Raspberries


    • 4 bars (4 oz.) Unsweetened basking chocolate, broken into pieces
    • 1 can (14 oz.) Sweetened condensed milk (not evaporated milk)
    • 2 teaspoons vanilla extract
    • 2 cups (1 pint) cold whipping cream


    1. In heavy saucepan over medium-low heat melt chocolate, with sweetened condensed milk

    2. Stir in vanilla

    3. Pour into large bowl; cool to room temperature. (About 1 ½ hours)

    4.Beat until smooth.

    5. In large mixer bowl, beat cream, until stiff; gently fold into chocolate mixture.

    6. Spoon mousse into dessert glasses Refrigerate until thoroughly chilled.

    Raspberry Topping:

    1. Drain 1 package (10 ounce), thawed frozen red raspberries, Reserving syrup. ( Remember—save syrup.)

    2. In small saucepan, stir together 2/3 cup reserved syrup, 1/4 cup red current Jelly or Raspberry Jam and 1 tablespoon cornstarch.

    Cover, over low heat, stirring constantly, until thickened and clear.

    3. Cool.

    4. Stir raspberries & then stir in raspberries. About 1½ cups.

    5. Top the chilled dessert glasses of chocolate mousse with the above and serve them.
    (Be humble with the compliments that follow)

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    Caramelized Apples with Ice Cream


    • 1½ cups sugar
    • 3 tablespoons butter
    • 1 teaspoon vanilla extract
    • 3 Fuji apples, peeled, corned and cut into eighths
    • Vanilla Ice Cream


    1. Pour sugar into large skillet

    2. Heat over medium-low heat until sugar begins to melt

    3. Continue to heat until syrup turns pale amber color

    4. Swirl in butter and vanilla extract

    5. Add apples to caramel syrup. Stir to coat evenly. Stir syrup to dissolve any limps of sugar

    6. Cover skillet and continue to cook over low heat

    7. When apples exude juices (about 5 minutes), Uncover and continue cooking until syrup is thick, basting apples occasionally (about 10-15 minutes

    8. Let apples cool slightly

    To serve:; spoon caramel apples into dessert dish and top with scoop ice cream

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    (Makes about 12)

    Cinnamon Sugar:


    • 1 cup granulated sugar
    • 2 teaspoons cinnamon



    • 1 cup water
    • 1/4 stick butter
    • 2 tablespoons vegetable shortening
    • 1 tablespoon sugar
    • ½ teaspoon salt
    • ½ cup white cornmeal
    • ½ cup all purpose flour
    • 2 large eggs
    • Peanut oil for deep frying


    1. In a 3-quart saucepan bring the water, butter, shortening, sugar and salt to a rolling boil.

    2. Removed from heat, and stir in the cornmeal and flour all at once

    3. Return to heat, and stir vigorously with a wooden spoon until a ball of dough forms

    4. Remove from heat, and place the warm dough in the work bowl of a food processor with the metal blade.

    5. Add the eggs, and process about 20 seconds until smooth and shiny.

    6. Meanwhile, heat 3 inches of peanut oil in a deep heavy skillet to 375 degrees

    7. Transfer dough to a pastry bag fitted with a No.5 star tip.

    8. Pipe 8-to10-inch strips of dough into hot oil

    9. Fry on both sides until golden brown and crisp

    10. Drain on paper towels----drop in the cinnamon sugar

    Don’t rush! Keep oil at constant temperature----do couple at a time


    (1) add ½ teaspoon anise oil to batter with the flour and cornmeal step.

    (2) add 2 tablespoons unsweetened cocoa and 2 tablespoons sugar with the egg step.

    (3) dredge in just cinnamon sugar

    (4) dredge in just plain powdered sugar


    moredessertsbutton (6K)

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