Raspberry Cloud Pie

For a printable version of this recipe, click here.

Serves 6.

Preparation time: 10 minutes.

Chilling time: 2 hours.

Ingredients

  • 1 (3 oz.) pkg. raspberry jello

  • 8 oz. Cool Whip

  • 2/3 c. boiling water

  • 1 graham cracker Ready-Crust

  • 10 oz. pkg. quick thaw raspberries

Method

  1. Dissolve jello in boiling water.

  2. Stir well.

  3. Add frozen raspberries and stir well.

  4. Blend in Cool Whip and whisk until smooth.

  5. Spoon into pie crust and chill for 2 hours.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Chocolate Fudge Pie

For a printable version of this recipe, click here.

Ingredients

  • 1/3 c. cocoa

  • 2 eggs, beaten

  • 1 c. sugar

  • 1/2 stick margarine or butter

  • 1/2 c. milk

  • 1/2 tsp. vanilla

  • 1 pie shell

Method

  1. Mix cocoa and sugar well.

  2. Melt margarine and mix with beaten eggs, milk, cocoa, and sugar.

  3. Add vanilla.

  4. Pour into a 9-inch unbaked pie shell.

  5. Bake at 350F for 30 to 40 minutes (35 minutes usually best).

  6. Top each slice with Cool Whip when serving.

Courtesy of member Alma B. Manning, House of Lancaster Cookery Book, 1986

Banoffi Pie

For a printable version of this recipe, click here.

Sinfully delicious! Created by the chef at "The Hungry Monk," Jevington, Sussex.

Ingredients

  • 10-inch pastry crust, baked blind until crisp

  • 1 tsp. sugar

  • 1/2 pt. whipping cream

  • 1 (14 oz.) tin condensed milk

  • 2 medium bananas

  • 1 tsp. instant coffee

Method

  1. Immerse the unopened can of condensed milk in boiling water.

  2. Cover and boil gently for three hours.

  3. Cool before opening.

  4. Scoop contents into prepared pastry; ease and spread.

  5. Slice bananas over the top and finish by spooning or piping the whipped cream to which the sugar and coffee has been added.

Courtesy of member Florence L. Turk, House of Lancaster Cookery Book, 1986

Finnish Lemon Cake

For a printable version of this recipe, click here.

A magnificent dessert!

Ingredients

  • 1 pkg. trifle sponges (8) or 10 round sponge cakes that you buy here to fill with fruit

  • 4 eggs, separated

  • 2 large lemons, grated rind, and juice

  • 4 oz. butter (unsalted)

  • 1/2 pt. whipping cream

  • 6 oz. caster sugar

  • 2 pt. pudding basin

Method

  1. Cream butter and sugar until white and fluffy.

  2. Whisk egg yolks and beat into butter a teaspoon at a time.

  3. Add rind and juice of lemons. Beat in a little at a time.

  4. Whisk egg whites to soft peaks. Fold into mix.

  5. Line bowl with sponge pieces (not small pieces). Add layer of mixture, then sponges and so on, ending with sponge at top.

  6. Cover with foil. Press down with weight and store overnight in fridge.

  7. Turn out and cover with whipped cream.

Courtesy of member Judith Oliver, House of Lancaster Cookery Book, 1986

Murriel's Prize Fudge Cake

For a printable version of this recipe, click here.

Ingredients

Cake:

  • 4 Tbsp. butter

  • 2 1/2 tsp. baking powder

  • 1/2 c. white sugar, plus 1/2 c. sugar

  • 1/2 tsp. salt

  • 2 eggs, separated

  • 1 1/2 c. milk

  • 4 sq. chocolate

  • 1 tsp. vanilla

  • 3/4 c. flour

Double Boiler Icing:

  • 1 c. chopped nuts (optional)

  • 2 c. brown sugar

  • 6 Tbsp. water

  • 2 egg whites

Method

Cake:

  1. Beat butter until light and fluffy.

  2. Beat in white sugar and mix well.

  3. Add egg yolks, well beaten.

  4. Add melted chocolate.

  5. Sift together flour, baking powder, and salt and add to mixture.

  6. Add milk.

  7. Mix thoroughly and add vanilla and nuts, if used.

  8. Fold in egg whites, well beaten with 1/2 cup sugar.

  9. Bake in 2 layers for 35 minutes at 350F.

Icing:

  1. Beat brown sugar, egg whites, and water in a double boiler for 7 minutes.

Courtesy of member Murriel Hillman Deem, House of Lancaster Cookery Book, 1986