Victor Martorano

• 1 c. white sugar
• 1/4 tsp. salt
• 2 tsp. ground ginger
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 c. light vegetable oil (grapeseed works well)
• 1 c. molasses
• 2 tsp. baking soda
• 1 c. boiling water
• 2 1/2 c. all-purpose flour, unsifted
• 2 eggs well beaten
• 1 c. chopped walnuts

Heat oven to 350 degrees. Mix the sugar, salt, ginger, cloves and cinnamon in a large mixing bowl. Add the vegetable oil and the molasses, stirring until well blended (with a wire whisk). Stir the baking soda into the boiling water, and immediately stir into the above mixture. Add the flour gradually, mixing well after each addition. Stir in the beaten eggs and the walnuts. Pour into a greased 9×13 inch baking pan and bake for 40 minutes or until an inserted toothpick comes out clean. Cut and serve with lemon sauce.

Lemon Sauce:

• 1/2 c. white sugar
• 1 tbsp. corn starch
• 1/8 tsp. salt
• 1/8 tsp. nutmeg
• 1 1/4 c. water
• 1 1/2 tbsp. lemon juice
• 2 tbsp. butter

Stir corn starch into 1/4 c. cold water. Stir sugar, salt and nutmeg into 1 c. water and bring to the boil. Reduce heat to low, add cornstarch, and simmer, stirring constantly, until mixture thickens and clears. Add butter and lemon juice and blend thoroughly.

Margie Scanlon Dineen

• 1 pkg. German chocolate cake mix
• 5 Heath candy bars, crushed
• 1 pint Cool Whip
• 1 (14 oz.) condensed milk
• 1 (12 oz.) bottle butterscotch or caramel topping

Prepare cake as directed on box. When done and while cake is still hot, poke holes in cake with end of wooden spoon. Note: poke at least one hole for every square slice – you’ll be poking a lot of holes! Pour milk, then topping into holes. Let cool. Spread cake with Cool Whip. Sprinkle crushed candy bars on top. Refrigerate.

Sinfully rich, but worth it.

Margie Scanlon Dineen

My mother first started making this cake for my great-uncle. He loved it so much that it became the standard dessert every time he came for dinner.

Don’t wait for company before making this cake. Pop it in the oven on a Sunday afternoon and within a half-hour your kitchen will be filled with a tantalizing aroma. Even if you don’t like sweets, make this cake for the “smell” of it.

• 1 package yellow or white cake mix
• 1 package instant vanilla pudding
• 4 eggs
• 3/4 cup salad oil
• 3/4 cup Sherry Wine
• 1 teas. nutmeg
• 1/2 teas. vanilla extract

Mix all ingredients together on low speed. Blend on medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350 for 45 -60 min. When cool, sprinkle lightly with powdered sugar.

Marcy Dineen Medeiros

When Dad was in the mood, he would get up early on a Sunday morning and make his coffee cake. Nothing beats waking up on a Sunday morning to Dad’s coffee cake. I know to this day, when I make my modified version of the coffee cake, that Dad is standing at my shoulder humming away… My Sweet Irish Rose…..

Coffee Cake:

• 4 cups Bisquick
• 1 1/3 cups milk
• 4 tbsp sugar
• 2 eggs

Streusel Topping:

• 2/3 cup Bisquick
• 2/3 cup brown sugar, packed
• 1 tsp cinnamon
• 4 tbsp firm butter or margarine

Filling:

• Sliced peaches or pears (16 oz can, drained.)

This is the Bisquick recipe: Heat oven to 375�. Grease 9×13 glass pan. Mix streusel topping and set aside. (Actually, Dad’s streusel topping was white sugar and cinnamon.)

Stir coffee cake ingredients until blended. Spread in pan, sprinkle with streusel topping. Bake 18-22 minutes or until golden brown.

My modified version is: make streusel topping as above, I divide the streusel topping and coffee cake ingredients in two. Put one half the coffee cake ingredients in pan. Slice peaches (or pears) to 3/8″ thickness. Layer on coffee cake mix. Then put half the streusel topping. On top of that put a handful of brown sugar over streusel mix and sprinkle a little more cinnamon

This takes longer to cook. At the end, if you get impatient and the center does not seem to be getting done, you can pop the pan in the microwave and it will finish cooking the center.

Rita Dineen Stovie

Meringue Shell:

• 3 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup sugar

Beat egg whites with cream of tartar till stiff and peaky. Add sugar. Beat well. Either bake slow at 350°F for one hour or put in 450°F oven, turn off and forget.

Filling:

• 3-4 bananas
• 1 (1 lb 4 oz) can crushed pineapple, drained
• 1 can cherry pie filling
• whipped cream

Into cooled shell slice a couple layers of bananas. On top of that goes the well drained pineapple. On top of that goes a can of cherry pie filling. All this gets well chilled, even overnight. Cover with sweetened whipped cream.