Some *Berger Family Favorites
3 eggs Mix eggs, sugar and oil; then add prunes. Sift together flour, cinnamon nutmeg, and cloves. Dissolve soda in buttermilk (or regular milk); let set for a little while, then add to bowl. Add vanilla and nuts. Pour into ungreased pan (Bundt or sponge cake pan). Bake at 350 degrees for one hour or until done. |
(the easiest; found on Domino's confectioners' sugar box 1 pound confectioners' sugar In medium saucepan, heat sugar, butter, cocoa, milk, vanilla over low heat, stirring until smooth. Stir in nuts. Spread mixture quickly in buttered 9 x 5 inch loaf pan. Cool; cut into squares. Makes 2 dozen. Microwave Directions: In large microwave-safe bowl, place butter and milk. Microwave at HIGH 1 1/2-2 minutes until butter is melted. Stir in sugar, cocoa, vanilla until smooth; then stir in nuts. Spread mixture quickly in buttered 9 x 5 pan. Cool; cut into squares. |
One large package of lime Jell-o Use the pineapple juice for part of the liquid for the Jell-o, add enough water to the pineapple juice to make two cups. Put pineapple juice mixture in a saucepan, bring to boil; stir in Jell-o. Do not add cold water as the box says. While still warm blend in cream cheese. Then add crushed pineapple and cottage cheese; stir gently. Gently fold in the Cool Whip, and walnuts if using. Pour into a bowl and refrigerate till set. |
2 1/2 cups flour Preheat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan. With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze. Lemon Glaze: 2 cups powdered sugar; 2 tablespoons grated lemon peel; 1/4 cup margarine, melted; 1/4 cup lemon juice. Mix all ingredients together and stir until well blended. |
Real Key lime pie is not green. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake. 4 large or extra large egg yolks Crust:
16 graham crackers, crushed Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs, or until lightly browned. You may cook a little longer if desired, about 10 minutes. Can serve with a dollop of whipped cream. |
(A special treat) Crust: Filling: Make crust: Mix all ingredients together with a fork or pastry blender. Press firmly into the bottom of a greased nine inch springform pan. Bake at 350 F for 12 minutes. Make filling: Beat cream cheese on medium speed with electric mixer until smooth. Gradually beat in milk. Add eggs and lemon, beating until smooth. Divide mixture in half (approximately 1 and 1/2 cups each). Add chocolate spread to one of the halves and beat until smooth. Layer the yellow and chocolate batters, separately and a half at a time, on top of the pre-baked crust. Then swirl lightly with a small spatula until desired effect is achieved. Be sure not to break the crust in the process. Bake at 300 F 40 - 50 minutes until set. The clean knife test is not a indicator of when this dessert is ready. Do not overbake. Remove from oven and loosen all of the sides away from the wall of the pan so the cheesecake does not crack. Cool completely before serving. |
1 Angel Food cake from store bakery or make from box or homemade Slice 1-inch off top of Angel Food cake. Make a ditch around inside of cake. Boil 2/3 cup water; add Jell-o. Measure out 1/2 cup ice cold water, add enough ice cubes to make 1 cup; add to Jell-o mixture. Stir till ice cubes are melted. Add to Cool Whip, blending thoroughly with a whisk. Refrigerate about 20-30 minutes till Jell-o mixture is thickened. Fold in strawberries or raspberries depending on which flavor Jell-o you have used. Pour mixture into ditch inside angel food cake. Cover with top and frost with any remaining Cool Whip and Jell-o mixture. Chill 4 hours or overnight. |
(Makes a pudding in the brownie) 1 c. flour Stir together flour, 3 tbsp cocoa and the baking powder; set aside. In large bowl combine 1/2 c. granulated sugar, butter and vanilla. Stir four mixture into sugar mixture alternately with milk, blending well after each addition. Stir in nuts. In 8-inch round cake pan combine remaining 1/2 c. granulated sugar, 5 tbsp. cocoa and the boiling water. Drop batter by tablespoonfuls onto hot mixture. Bake in preheated 350 degree oven about 40 minutes, or until top is crusty. Sprinkle with confectioners' sugar. While still warm, spoon out serving of cake and cover with sauce, then top with ice cream. |
