Baked French Swirl

16 oz. loaf Pepperidge Farm cinnamon swirl bread

6 eggs

3 cups half-and- half cream

2 tsp. vanilla

Cinnamon Sugar

Powdered Sugar

Directions: Cut bread into cubes. Place cubes into lightly greased 3 quart shallow

baking dish. Beat eggs, half-and- half cream, and vanilla in a medium bowl with

whisk. Pour egg mixture over bread cubes. Press bread cubes to ensure all are

coated by egg mixture. Refrigerate overnight. Bake at 350 degrees for 45 minutes

or until knife in center comes out clean.

To serve, sprinkle with sugars and serve with butter and syrup.

Comment:

Chocolate Cream Pie

1 cup sugar      1/3 cup flour

¼ tsp salt      2 cups milk (2% or whole)

3 egg yolks      2 oz. unsweetened chocolate

2 T. butter      1 tsp. vanilla

1 baked pie crust

Meringue:

3 egg whites

¼ tsp. cream of tarter

1/3 cup sugar

Directions: Separate eggs, keeping egg whites for meringue. Lightly beat eat yolks.

Set aside. In sauce pan, combine sugar, flour, and salt. Gradually stir in milk and

melted chocolate. Cook and stir over medium heat until bubbly. Add a touch of the

chocolate filling to the egg yolks and immediately stir. (This is to gradually warm

the yolks to avoid creating scrambled eggs when the egg yolks go into the sauce

pan.) Add egg yolk mixture to the saucepan. Cook and stir filling two more

minutes. Remove from heat. Add butter and vanilla. Pour into crust. Chill.

Meringue: Beat egg whites and cream of tarter until foamy. Add sugar gradually.

Continue to beat until soft peaks form. Spread over cream pie. Brown in 350 degree

oven until meringue is golden brown.

Comment: To make butterscotch cream pie: Delete the chocolate. Substitute ¾ cup

brown sugar for 1 cup sugar. Increase butter to 3T.

Chocolate Coca Cola Cake

1 cup butter      1/3 cup cocoa

1 cup cola soft drink      2 cups flour

1 ½ cups sugar      1 tsp. baking soda

2 large eggs      ½ cup buttermilk

1 tsp. vanilla

1 ½ cups miniature marshmallows

Chocolate Coca-Cola Icing:

½ cup butter

¼ cup cocoa

1/3 cup cola soft drink

3 cup powdered sugar

1 tsp. vanilla

1 cup chopped pecans

Directions: Preheat oven to 350 degrees. Grease & flour 13” x 9” cake pan. Set

aside. Combine first three ingredients in a medium saucepan over medium heat,

stirring until butter melts. Remove from heat. Combine flour, sugar, and baking

soda in a large bowl; stir in butter mixture. Add eggs and stir until blended. Stir in

buttermilk, vanilla, and marshmallows. Pour into cake pan. Bake for 25-30 minutes

or until a toothpick inserted into the center comes out clean. Spread Chocolate

Coca-Cola Icing over warm cake – can make some fork holes in cake for icing to

ooze through cake.

For Icing: combine first three ingredients in a medium saucepan over medium heat,

stirring until butter melts. Remove from heat. Stir in powdered sugar, vanilla, and

pecans. Spoon immediately over warm cake.

Comment: Very moist cake.

Boston Cream Pie

For the vanilla-rum filling

2 cups milk      1 T. sugar

1 T. vanilla      ¾ cup sugar

3 T. cornstarch      Pinch of salt

4 eggs, room temperature      3 T. unsalted butter

1 tsp. vanilla      1 T. light rum

For the golden cake layer

1 cup cake flour      Pinch of salt

1 tsp. baking powder      ¾ cup sugar

4 eggs, room temperature      1/3 cup milk

¼ cup vegetable oil      1 tsp. vanilla

For the chocolate cake layer

1/3 cup cake flour      3 T. cocoa powder

½ tsp. baking powder      1/8 tsp. baking soda

Pinch of salt

2 eggs, room temperature      6 T. sugar

2 T. vegetable oil      ½ tsp. vanilla

3. T hot brewed coffee

For the chocolate glaze

1 cup chocolate chips

½ cup heavy cream      1 T. corn syrup

Directions:  

Make vanilla-rum filling first.  Bring milk, 1 T. sugar, and 1 T. vanilla to a simmer in 

a large, heavy saucepan; stir to dissolve sugar.  Stir together ¾ cup sugar, cornstarch, 

and salt in a small mixing bowl; set aside.  Beat the eggs on medium speed until 

light, fluffy, and lemon-colored, about 3 minutes.  Stir in the sugar-cornstarch 

mixture.  Whisk ½ cup hot milk into the egg mixture.  Add the egg mixture back to 

the milk in the saucepan and cook over medium heat until thick, 5-8 minutes.  Stir 

constantly to avoid scorching.  Lightly boil filling 1 minute to eliminate starchy taste.  

Remove from heat.  Add butter, rum, and 1 tsp. vanilla.  Transfer to a bowl.  Cover 

with plastic wrap, pressing wrap on the surface of filling to prevent a skim from 

forming.  Chill. 

Preheat oven to 350 degrees.  Grease and flour two 9” cake pans, or line with 

parchment.

To make golden cake, sift together flour, baking powder, and salt three times; set 

aside.  In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 

minutes.  Gently fold sifted flour mixture into eggs in two additions, making sure it 

gets thoroughly mixed.  Fold in milk, oil, and vanilla until thoroughly mixed.   Pour 

batter into one of the prepared cake pans.  Bake 25-30 minutes.

To make chocolate cake, sift together flour, cocoa powder, baking powder, baking 

soda, and salt three times.  In a large bowl, beat eggs and sugar on high speed until 

light and fluffy, 8 minutes.  Gently fold sifted flour mixture into eggs in two 

additions.  Fold in coffee, oil, and vanilla until thoroughly mixed.  Pour batter into 

other cake pan.  Bake 15-18 minutes.

Cool cakes slightly.  Transfer to rack; cool completely.  Split golden cake in two.

Place bottom half of the golden cake, cut side up, on a cake platter.  Top with half of 

the cold filling; spreading it evenly to the edges.  Carefully place the chocolate layer 

on top; spread with remaining filling.  Top with second golden layer.  Chill cake for 

15-20 minutes.

To prepare glaze, place chocolate chips in a small bowl.  Boil cream and corn syrup, 

pour over chocolate, and whisk until smooth.  May need to add more chips for 

texture.  Pour glaze on top of cake, smoothing it with a spatula.   It is okay to spill 

down sides.

Comment:  This rich dessert looks very beautiful, but it is time-consuming to 

prepare.  Due to the pudding filling, it also only keeps for a few days.

Cranberry Fruit Relish

1 lb. cranberries      2 oranges

2 apples      1 tsp. lemon juice

1 can drained, crushed pineapple

1 ½ cups sugar

2 ounces Brandy or Grand Marnier

Garnish: chopped pecans

Directions: Chop the cranberries (by hand or in food processor). Cut the apples and

the oranges into small cubes with their skins. Add the remaining ingredients and stir

well. Allow the flavors to blend overnight or for several hours in the refrigerator.

Sprinkle with pecans before serving.

Comment: If you want more of a jellied recipe, add 1 box of cranberry jello (no

water) and add the juice from the crushed pineapple and 3 ounces of Brandy.

The sugar, lemon juice and Brandy syrup over any fruit makes a nice fruit salad. If

no cranberries (which are bitter) you can cut back on sugar.