Adapted from a forum post that I can no longer find.
Yogurt pie was one of my sister’s favorite desserts when we were growing up. She loved it so much that she even made it for her own birthday (usually the birthday girl would have this done for her.) So, we grew up and, of course, we lost the recipe. Luckily, I found a similar recipe on the Web.
This pie is perfect on a hot summer day. Go wild with the Jello and yogurt combinations!
Family recipe, though it may be from a newspaper.
The frosting and cake meld together deliciously. I associate this cake with summer picnics and movies on the lawn. It is a very quick cake; if using a jelly roll pan, it takes about 35 minutes from start to finish.
My mom’s recipe. I don’t know where she got it. I have kept the ingredients and measurements as written. This cake is another family favorite – so moist. Seems to get more delicious the longer it is refrigerated.
To make it a tad more healthy, substitute applesauce for some of the oil, and sprinkle powdered sugar on top instead of the cream cheese frosting.
Also known as “Morning Kuchen.” Based on a recipe called “Kirsten’s Kaka” from an Oklahoma regional cookbook (I think.) Not being Swedish, we changed the name.
This cake is good plain, or with fruit on top. A former roommate told me that it was quite similar to the cakes sold by the Amish in Pennsylvania.
My great-grandmother’s recipe for cakey cookies. A must-have at Christmas.
Recipe from my sister, Karen.
There once was a restaurant, The Pannekoeken Huis, in my hometown1. It specialized in Dutch souffles. (My favorite was the dessert apple kuchen.) Whenever one was made, the waiters would run through the restaurant to the table before the souffle fell.
Below is the basic recipe; it can be savory or sweet. You can add meat, cheese, spices, fruit, whatever to make it into a meal or a dessert. It is also easy to double or triple. Best of all, you only need to use one bowl.
- Continue reading
From Square Meals (1985 edition) by Jan and Michael Stern. I love this cookbook.
This recipe was published in the Christian Science Monitor on Wednesday, October 21, 1998. The cookies greatly resembled a cookie sold at Tosci’s; I was addicted to them in the late 1990s. They complement a strong cup of joe. I have annotated the recipe with my comments and suggestions.
My variation, based on different recipes.
One Thanksgiving, my sister and I ate some heavenly pie at a friend’s place. It was made with sweet potatoes, chocolate, pecans, and alcohol. He would not give us the recipe. So, we each have tried re-creating that pie. Below is my version. It has become my favorite breakfast for the day after Thanksgiving.