Recipes - Desserts

Click here to return to the Main Recipe Page

Recipe Index

Alpine Apricot Squares

Here is the apricot cookie recipe that so many of you asked for. Several years ago my sister gave me a coffee table cookbook, from the Jr. League of Denver. This book has become one of my favorites and every recipe I have tried has been unusual and wonderful. This bar cookie recipe is a great example.

2/3 c. Dried Apricots
1 c. Water

Rinse apricots then simmer in water for 10 minutes. Drain well, chop and set aside.

1/2 c. Butter
1/4 c. Sugar
1 c. All-Purpose Flour

Mix together the sugar and flour. Cut in the butter with your finger tips or a pastry blender. Press in bottom of a 9X13 pan and bake at 325° for 25 minutes or until very light brown.

2 Large Eggs 1 c. Packed Light Brown Sugar 1/3 c. All-Purpose Flour 1/2 t. Baking Powder 1/4 t. Salt 1 t. Vanilla 1 t. Lemon Juice 1 c. Chopped Pecans 3/4 c. Coconut

Beat eggs well then gradually add brown sugar. Mix together flour, baking powder and salt. Add to egg mixture along with vanilla and lemon juice. Fold in nuts, apricots and coconut. Pour over baked crust and bake an additional 20 minutes. Cool and dust with powdered sugar. Cut in bars or triangles.

Cheesecake Bites

This is a recipe you will love having.  It's one of my "go to" recipes for showers, holidays and parties.  Easy and makes alot; found on C&H Sugar bag years ago. makes 125 - 150

3/4 c. butter
1/2 c. sugar
1 1/4 c. flour
1 1/2 c. finely chopped walnuts or pecans
Add flour and sugar to food processor and pulse to blend.  Add butter in chunks and nuts, pulse to mix.  Press onto a 10X15" jelly roll pan.  Do not press up sides.  Bake at 350 degrees for 10 minutes, remove to cool while making filling.

3- 8 oz. pkgs of cream cheese, soft
1 1/4 c. sugar
1 t. vanilla
1 t. lemon zest or orange zest
3 large eggs, slightly beaten
Scrape out food processor bowl well, no need to wash.  Add cheese, sugar and flavorings. Blend just to mix well.  Add eggs and blend just to mix well, scraping sides once or twice.  Spread over crust and bake another 20 minutes. Filling will look set but not brown. Remove to cool while making topping.
2 c. sour cream
1/2 c. sugar

Blend well with a whisk and gently spread over cheesecake with a rubber spatula. Return to oven and bake 5 min. more.  Remove to wire rack and cool well.  Refrigerate before cutting into 1" squares.  Garnish each with a blueberry or raspberry.

Clay’s Lemon Bars

Everyone seems to really enjoy this dainty, gooey, sour lemon treat. My son Clay thinks this cookie is the absolute best and also claims that they are addictive. When I refer to this recipe I always call them Clay’s cookies. He has, on more than one occasion, made a batch just for himself. Eating half of the recipe warm out of the oven and freezing the other half is highly recommended. No, not to preserve them but says they are wonderful to eat frozen. (Probably the following day.)

2 c. Flour
1/2 c. Sugar
1 t. Grated Lemon Peel
1 c. Soft Margarine or Butter

Mix flour, sugar and lemon peel. Cut in margarine to make coarse crumbs. Press mixture in a 9x13” pan and bake for 20 minutes at 350°.

While crust is baking place the following ingredients in a blender or food processor in the order given.

1/2 c. Fresh Lemon Juice
4 Eggs
1 ½ c. Sugar
1/3 c. Flour
1/2 t. Baking Powder

Blend 5-10 seconds, scrape down sides and blend again. Pour over hot crust and continue to bake another 15 minutes or until set in middle and slightly brown. Cool and cut into squares then triangles with a damp knife. Dust with powdered sugar. Will freeze well for up to 3 months if well wrapped.

Coconut Cream Cheese Pound Cake

Are you thinking ahead for the holidays?  You may want to try this scrumptious Coconut Pound Cake.  Moist, rich and easy to dress up for the perfect holiday show-stopper.  The recipe has been in my collection for some time.  Love, love, love this cake.

1/2 c. butter
1/2 c. shortening
1 - 8 oz. pkg. cream cheese
3 c. sugar
6 large eggs or 1 1/2 c. eggs
3 c. all purpose flour
1/4 t. soda
1/2 t. salt
1 - 6 oz pkg. frozen coconut
1 t. vanilla extract and 1 t. coconut extract

Have all ingredients at room temperature; this is very important.
Beat butter and shortening until fluffy then beat in cream cheese.  Slowly add sugar beating well.  Add eggs one at a time and beat each time just until the yolk disappears.  Sift together the dry ingredients; blend well into the egg mixture just until the batter is smooth. Scrape sides and bottom of bowl, add coconut and flavorings.  Mix until blended. Do not over mix.
Bake in a greased and floured tube pan at 325 degrees for 1 hr. and 20-30 min.
Let cool in pan for 10-15 minutes, remove and cool on wire rack.  Glaze with a powdered sugar icing and decorate top with toasted coconut.

Easy Lemon Cheesecake Pie

3 oz. pkg lemon jello
1 c. boiling water
Mix together until jello dissolves then chill until just starts to get thick.  Don't let it thicken!

1 - 8 oz. pkg cream cheese, soft
1 c. sugar
Beat together well, mix in cold jello.
Fold in, mixing well
1 - carton of Cool whip
Scrape into two graham cracker pie shells. Top with fresh fruit, chill and serve.  So easy!

Golden Thumbprint Cookies

Looking through my recipe boxes is a favorite activity and choosing what to cook is not the best part.  I love the hand written recipe cards from friends over the years; old friends, new friends, family, and ones that have passed on.  In this world of high tech it's a special thing to see their lovely hand written recipes.  Will I ever put all my recipes on a device for computers? Not a chance.  This cookie recipe was shared over 25 years ago by my dear friend Donna Douglass from  Nebraska, a ranchers wife and wonderful cook.  These are a pretty Christmas cookie.  I usually double the recipe.

1/3 c. brown sugar
1/2 c. butter or margarine
1/2 t. vanilla
1 egg yolk
Beat together until creamy and stir in these dry ingredients:
1 c. flour
1/4 t. salt
Roll dough in 1" balls and dip in slightly beaten egg white.
(you may want to chill dough for easier rolling)
Roll in 3/4 c. finely chopped walnuts or pecans.
Place on lightly greased cookie sheet and bake at 375 degrees for 5 minutes.
Remove from oven and quickly indent each cookie with your thumb. 
Bake another 8 minutes.  Remove from oven and cool.
Fill indentions with dab of jelly, 1/2 candied cherry or a dab of chocolate icing.

KK's Pies

During the early years here at Holly Hill we were blessed with several visits from a dear couple named KK and Ervin.  She was quite experienced around the kitchen so we shared every moment possible talking recipes and cooking tips. One of my favorite B&B memories was the morning I let them gather fresh squash blossoms.  I gently filled each blossom with a cheese mixture, battered and fried them for breakfast, she was so touched that I actually let them pick the blooms.  A few years ago we recieved the sad news that KK had passed.  Here is a pie recipe of hers; I honor her and know she would love to share it with you as well.  It's an old fashioned recipe, passed down for many years, more like cake than pie.

3 c. flour
1 c. sugar
2 sticks butter
pinch salt
pinch nutmeg and cinnamon
Mix these ingredients well with a pastry blender (or food processor) until the butter forms pea size.  Reserve 1 cup for topping.

Add to the rest of the crumbs:
1/2 t. soda
2 t. baking powder
1 c. water (use pineapple juice or apple juice for a richer flavor)
1 c. molasses
Mix until smooth and pour into two unbaked pie crusts.  Sprinkle filling with the 1 c. of reserved crumbs.
Bake at 450 degrees for 8 min then reduce oven to 350 degrees and bake 35-40 min more until a knife comes out clean when inserted.

Lemon Verbena Pound Cake

One day a group was leaving Holly Hill Kitchen after lunch.  A lady commented, “The next time I visit I want pound cake waiting for me under that beautiful cake dome.”  It’s true that a cake plate and dome longs to be filled with something decadent and stacked high.  One of my favorites though is just plain pound cake.  It seems that the magic flavor of aged butter and sweetness happens on the second or third day.  Summer time with herbs in abundance is a perfect time to try out this aromatic cake, infused with either scented geranium or lemon verbena leaves.

3 c. sugar, divided
18 fresh lemon verbena leaves
1 c. soft butter
6 eggs, room temperature
3 c. flour
½ t. salt
¼ t. soda
8 oz. sour cream
2 t. vanilla

Measure 1 cup sugar into a food processor along with the lemon verbena leaves.  Blend until leaves are finely chopped and the sugar turns green.  Add remaining sugar and butter to a medium mixing bowl and cream well.  Add eggs one at a time, beating just until the egg disappears.  Sift together the dry ingredients and blend alternately with sour cream then blend in vanilla flavor.  Bake in a tube pan that has been greased and floured on the bottom and up the sides one inch.  Bake at 325 degrees for approx.
1 hr and 20 minutes.  Cool in pan 15 minutes before turning out on a wire rack.

Hint: I have never tried using dried lemon verbena leaves in this recipe.  The dry leaves work better for tea.

Orange Cream

My hats off to the family who has rights to the original recipe for this wonderful homemade ice cream.  I discovered it quite by accident on-line but have made a few changes to make it my own; so with that I want to share with all of you.  This is delish!  I know you will want to make it often as well.

3's Orange Cream
3 c. cream
3 c. milk
3 c. sugar (I use 2 c. sugar, three is way too sweet)
3 bananas, mashed well
3 oranges, juiced
3 lemons, juiced
3 T. frozen orange juice concentrate, my addition
3 T. vanilla, my addition
1/3 t. salt, my addition

Combine all ingredients in ice cream freezer and make according to your freezer directions.

Orange Toffee Shortbread Cookies

More folks are cooking this month than any other time of the year.  If you follow us on Facebook and my blog and know about the November tea party, chances are you have been waiting for this recipe.  These wonderful cookies won the "Tasters Choice Award" with the highest number of votes at the tea.
Thanks Pat for sharing your cookies and the recipe.

(a Paula Deen recipe submitted by Pat Wright)
1 c. butter, softened
1 c. vegetable oil
1 c. sugar
1 c. confectioners sugar
1/4 t. almond extract
1/2 t. orange extract
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 t. salt
3 T. orange zest
1-2 c. sliced almonds or chopped pecans
2 c. English Toffee Bits

In mixing bowl combine butter, oil and sugars. Using hand mixer, beat until combined. Beat in extracts. Add eggs, one at a time, beating well after each.
Combine dry ingredients in separate bowl. Gradually add to creamed mixture, mixing well. Stir in orange zest, nuts and toffee bits.
Drop by teaspoonfuls, 2" apart on ungreased baking sheet. Bake at 350 degrees about 10-13 minutes until golden.

Pumpkin Pie Dessert

Shared by Geneva (Mom) who first made it to take to Election Day. Where I come from, in the remote Sand hills of Nebraska, they know how to get people to vote. You feed them!! Try this for an easy Thanksgiving Dessert.

1/2 c. Oatmeal (reg. or quick)
1/2 c. Brown Sugar
1 c. Flour
1/2 c. Butter or Margarine

Mix dry ingredients and cut in butter with a pastry blender. Press into a 9x13” pan and bake crust for 15 minutes at 350­°.

2 c. Solid Pack Pumpkin
2 Eggs

1 Tall Can Evaporated Milk
3/4 c. Sugar
1/2 t. Salt
1/2 t. Ginger
1/2 t. Cloves
1 t. Cinnamon

Pour batter over crust and bake another 20 minutes.

1/2 c. Chopped Pecans
2 T. Melted Butter
1/2 c. Brown Sugar

Sprinkle over baked filling and return to oven an additional 15 minutes.

Garnish with a dallop of whipped cream and a sprinkle of nutmeg.

Show Off Apple Pie

Fall is the perfect time to treat your family and guests to this special but simple deep dish pie. Serve on a cake stand and garnish with a drizzle of caramel topping.

Enough pastry for two crust pie.

8-10 Large Apples (I like to use Yellow Delicious)
1/2 c. Sugar
2 t. Cinnamon
3 T. Flour

Crumb Topping:
1 c. Flour
1/2 c. Light Brown Sugar
1/4 Pound Chilled Butter (don’t substitute)
1/2 c. Quick Oatmeal
1/2 c. Chopped Pecans or Walnuts

Roll out piecrust into one large circle. Please don’t use purchased pie crust but if you must, piece together in large a square by moistening edges with water. Fold dough into fourths and transfer into a 10” spring form pan. Work dough up sides of pan adjusting to fit. Do not stretch dough. Let extra dough fall over sides until the pie is filled.

Peel and slice apples. Toss with sugar, flour, salt, and cinnamon. Pile high into the prepared crust. Cut extra dough 1/2” from outside edge of pan. Fold inside and crimp with thumb and fingers. Moisten sides of pan slightly with water if crust will not stand up.

Prepare topping by mixing together flour and brown sugar. Add butter and cut in with two knives or a pastry blender until mixture resembles coarse crumbs. Add nuts and oatmeal and mix well. Spoon topping over apples pressing down as needed.

Bake at 400° for 10 minutes then reduce to 350° and bake for 40 minutes or until a sharp knife inserted has no resistance.

If you do not have a spring form pan try using a pretty casserole dish.

Kathryn’s Sugar Cookies

As many of you know Kathryn Willeford Callaway is the original owner of Holly Hill. One day soon we will be adding a page to this site so you can read the history of Holly Hill. Until then you must know that Kathryn is a wonderful and creative cook. She has been such an inspiration to me; learning and experimenting with herbs in the kitchen. This is not an herbal recipe but one you must try. We both keep a cookie jar full on the kitchen counter most all the time. I’m thrilled to pass this recipe on to you.

1 c. powdered sugar
1 c. granulated sugar
1 c. oil
1 c. butter
1 t. vanilla (make sure it’s good quality)
2 eggs

Beat the sugars with the oil and butter until fluffy. Add eggs and beat well. Sift together the following:
4 ¼ c. flour
1 t. cream of tarter
1 t. salt
1 t. soda

Add slowly to sugar mixture mixing well and scraping bowl once or twice. You may need to add another ½ cup of flour depending on the brand you use. Drop large teaspoons full onto an ungreased baking sheet. We usually flatten them some with a glass dipped in sugar. Bake at 350 degrees for about 12 minutes until the edges begin to turn golden. Do not try and frost, they are too tender and it would be an insult their delicate flavor.

Banana Crumb Cake

Here is another of my mothers recipes. A great way to use up those left over bananas. She served this as a bar cookie but I think it's more like a cake. Try cutting the sugar, they are rich and wonderful but very sweet. Also don't forget that your plants really benefit from the potassium of the banana. I like to save all the peels, cut them in pieces and spread around the roots of roses and gardenias.

2 c. flour
1 1/2 c. granulated sugar
3/4 c. brown sugar
1 stick of butter or margarine

Mix together the dry ingredients then cut in the butter with a pastry blender or two knives. Press 1 1/2 c. of the crumbs into the bottom of a 9X13 baking pan. Set aside 1/2 c. of crumbs for the topping.
To the remainder of the crumbs add these dry ingredients and mix well:
1 t. soda
1 t. salt
1 t. cinnamon
1/2 t. ground nutmeg

Mix together:
1 c. thin sliced or mashed bananas
1/2 c. sour cream
1 egg

Add to dry ingredients and mix well for 1 minute. Spread batter over crumb crust, spreading smooth. Top with the 1/2 c. reserved crumb mixture.
Bake at 350 degrees for 30-40 min. or until golden and set.
If you use a glass baking pan don't forget to reduce the temp. by 25 degrees.

Pumpkin Pie Squares

Here's a new recipe using a cake mix. Most of you know that I rarely use mixes but now and then for Wednesday lunch I like to try something fast and easy. This recipe is a real hit. It's way to the top on my "Pumpkin Season" list. Best served with a dab of ice cream or whipped topping.

One box plain yellow cake mix, set aside 1 cup
1 stick soft butter
1 egg, beaten

Blend together in a bowl until well mixed. Using an electric mixer is best.
Press dough into the bottom of a greased and floured 9X13" baking pan, set aside.

2 15 oz. cans pumpkin (not pumpkin pie mix)
5 oz. evaporated milk
1 c. sugar
1 1/2 t. cinnamon
1/4 t. each of ginger and nutmeg or ground allspice
3 large eggs or 4 med. eggs

Using the same bowl as before mix pumpkin with other ingredients until smooth and well blended, about 3 minutes.
Pour this mixture over prepared crust in pan.

To make topping:
Place reserved 1 c. cake mix in a bowl, add 1/4 c. sugar, 1/2 c. quick oats, and 1 c. chopped pecans; mix well.
Add 1/4 c. chilled butter and cut into dry ingredients with two knives or a pastry blender until crumbly.
Sprinkle topping over filling and bake at 350 degrees for 50 minutes then an additional 15-20 minutes at 325 degrees. If top begins to brown to much lay a sheet of aluminum foil over the pan. Remove from oven when the center no longer giggles and appears to be firm.
Serve warm or at room temp. This cake stores well covered in the refrigerator.

Show Me Banana Cobbler

This recipe was an instant hit for Wednesday lunch.  Last April my mother and me sampled something wonderful at a tea room some where in Missouri.  Their warm banana cobbler was just so unusual and delicious.  Finally I've found a recipe that is a nice replica and very easy to stir together. 
Hope you like it too. 

1 c. self-rising flour
1 c. sugar
1 c. milk
1 t. vanilla
Whisk together until blended and stir in 1 stick of melted cooled butter.  Pour batter into an oiled 11X7 baking dish (I think it could take a larger dish)
Top batter with slices of 4 large ripe (but not over-ripe) bananas. Sprinkle with this crumb topping:
3/4 c. light brown sugar
1/2 c. self-rising flour
1 c. quick oats
3/4 c. chopped walnuts or pecans
Mix together and cut in 1 stick of firm butter until you have coarse crumbs.  Bake at 375* approx. 30-35 minutes until set in middle and brown.

3's Orange Cream

My hats off to the family who has rights to the original recipe for this wonderful homemade ice cream.  I discovered it quite by accident on-line but have made a few changes to make it my own; so with that I want to share with all of you.  This is delish!  I know you will want to make it often as well.

3 c. cream
3 c. milk
3 c. sugar (I use 2 c. sugar, three is way too sweet)
3 bananas, mashed well
3 oranges, juiced
3 lemons, juiced
3 T. frozen orange juice concentrate, my addition
3 T. vanilla, my addition
1/3 t. salt, my addition

Combine all ingredients in ice cream freezer and make according to your freezer directions.

Tim's Walnut Pie (or Pecan)

You're gonna love this recipe, esp. if you think you can't make a pie.  Lower calorie pecan pie, or walnut!  We really like the taste of this pie as it isn't so sweet that one bite knocks your socks off and it has no added fat.  It's made with applesauce that takes the place of Karo syrup.  When I first met my Mr. he was a great help in the kitchen, always looking for an excuse to be close to me and get to know who this "obsessed with cooking" woman really was. He needed a dish for a potluck at his church one weekend so I taught him to make this pie, therefore, the name. (By the way, he's still great help in the kitchen.)

1 c. dark brown sugar, packed
1/3 c. sugar
1 T. flour and 1/4 t. salt
1 egg and 1 egg white
1/2 c. unsweet applesauce
2 T. milk
1 t. vanilla extract
1 c. chopped walnuts or pecans
1- 9"unbaked pie shell

In a mixing bowl add sugars, salt, and flour, mix well to combine.  Add all liquid ingredients and whisk together well.  Stir in nuts. Pour into pastry shell and bake at 375 degrees for 40-45 minutes until center is set.  The center will not jiggle and crust will be golden brown.  If the crust seems to be getting too brown cover loosly with foil during the last 15 minutes of baking.  Cool and serve with whipped cream or ice cream.

White Texas Sheet Cake

You will want this cake recipe in your file for the Valentine month.  Loaded with calories but a scrumptious version of the ever popular chocolate Texas Sheet Cake;(why some have named it the Texas Sheath Cake, I do not know) garnish with fresh raspberries or strawberries. This white sheet cake recipe was given to me by my sweet friend Johnnie.  We got aquainted ten years ago as we strolled thru the Holly Hill Gardens on a rainy Sunday afternoon under umbrellas. It was an instant friendship.

1 c. butter
1 c. water
bring to a boil remove from heat and add the following:
2 c. sugar
2 c. all-purpose flour mixed with the sugar and 1 t. soda
1 t. salt
1/2 c. sour cream mixed with 2 eggs
1 t. vanilla
1 t. almond extract
Stir well until smooth and pour into an oiled 10X15" baking pan.  Bake at 375 degrees until golden about 20-25 minutes.
Cool while making frosting:
1 stick butter
1/4 c. milk
Heat together until butter is melted and mixture begins to boil, remove from heat and add:
4 1/2 c. powdered sugar
1/2 t. almond extract
1/4 t. salt
Mix until smooth and stir in 1 c. chopped pecans or walnuts.  Spread on warm cake.  Cool well before serving, garnish with fruit.