Quick Coffee Cake

Colleen Dineen Wellwood

  • 2 C flour
  • 1-1/2 C sugar
  • 3/4 C butter
  • 2 tsp baking powder
  • 1/4 tsp vanilla
  • 2 eggs
  • 3/4 C milk
  • Cinnamon to flavor

Mix flour, sugar, butter, baking powder until crumbled. Reserve 1 cup of this mixture for topping. Add vanilla, eggs, and milk to remaining mixture and beat. Place in an 8″ square pan and cover with reserved crumb mixture. Sprinkle with cinnamon. Bake 20-25 minutes at 350.

Sour Cream Coffee Cake

Rita Dineen Roberts

  • 1/2 lb. butter
  • 2 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1 tsp vanilla
  • 2 C flour
  • 1/4to 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 4-5 tbsp brown sugar
  • 3/4 C chopped pecans

Grease and flour large bundt pan. Cream butter and sugar. Add eggs, one at a time, mixing thoroughly after each. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1/3 to 1/2 of batter into prepared pan.

Combine cinnamon, brown sugar, and nuts. Lightly sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 for 60-65 minutes. Cake will rise, then fall slightly. Cool until pan can be held comfortably. Sift powdered sugar over to of cake, if desired.

Zucchini Brownies

Mary Dineen Jankowski

  • 1-1/2 C plus 2 tsp sugar
  • 1/2 C margarine
  • 2 eggs
  • 2 C flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tbsp cocoa
  • 2 C grated zucchini
  • 1 C chocolate chips

Cream together 1-1/2 cups sugar, margarine, and eggs. Mix in dry ingredients and zucchini until well blended. Stir in chocolate chips and spoon into a greased and floured 9 x 13 inch pan. Sprinkle remaining 2 tsp sugar over top. Bake at 350 for 45 minutes or until done.

Toffee Cake

Margaret Dineen Prendergrast


  • 1/2 C brown sugar
  • 1 tbsp cinnamon


  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 package instant vanilla pudding
  • 1 package instant butterscotch pudding
  • 1 C water
  • 3/4 C oil
  • 1 tsp vanilla
  • 4 eggs

Cream eggs and sugar. Add pudding mixes, water, and oil. Sift in dry ingredients. Pour 1/3 of batter into greased 9 x 13 cake pan. Spread with 1/3 of topping. Repeat twice, ending with topping. Bake at 350 for 40-45 minutes.

Zucchini Cake

Beth Dineen Engel

  • 1-1/2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1-1/4 C brown sugar
  • 2 eggs
  • 3/4 C oil
  • 1 tsp vanilla
  • 1-1/2 C shredded zucchini, shredded
  • Whipped cream topping

Combine flour, baking powder, salt, soda, cinnamon, nutmeg, and cloves. Set aside. Beat together sugar, eggs, oil, and vanilla. Add zucchini. Stir dry ingredients into egg/sugar mixture Pour batter into a greased 10 inch fluted pan. Bake at 350 for 45 minutes. Cool in pan for 10 minutes before removing to wire rack to cool. Serve with whipped cream.

Pineapple Upside Down Cake

Nita Bates Dineen

  • 1-20 oz. can pineapple (crushed or sliced)
  • 1/2 C butter or margarine
  • 1 C sugar
  • 2 eggs, beaten
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 C milk
  • 1 tsp vanilla

Cream together butter or margarine and sugar. Add eggs. In a separate bowl, mix flour and baking powder. Add dry ingredients alternately to sugar/butter mixture with milk and vanilla.

Melt 2 tbsp butter or margarine in a large frying pan. Spread 1 cup brown sugar over melted butter. Add well drained pineapple.

Pour cake batter over fruit. Bake at 350 about 40-45 minutes. Turn upside down on serving dish.

The "Best" Cheesecake

Judy Dineen Erwin


  • 2 packages graham crackers
  • 1/4 C butter, melted
  • 2 tbsp sugar

Crush graham crackers to crumbs. Add butter and sugar. Press mixture into springform pan (that’s a stupid name for a pan, but it works), bringing the mixture up on the sides of the pan. Let crust chill while making the filling.


  • 3 packages cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 C unwhipped whipping cream

In a large bowl, mix cream cheese, sugar, eggs, and vanilla. Mix well and gently stir in unwhipped cream (this is the key ingredient). It’s OK if the batter is a little lumpy. Pour into prepared crust, but do not overflow to cover crust. Bake at 325 for 55 minutes. You know it is done if there is no movement in the middle of the pan. The edges may get a little brown, but tha’ts OK. You’re going to cover it with the topping. Remove cooked cheesecake from oven and let stand about five minutes.


  • 1 pint sour cream
  • 2 tbsp sugar
  • 1/2 tsp vanilla

Combine topping ingredients and spread over cooked cheese�cake. Return to oven for five minutes. Cool cooked cake for at least 20 minutes before refrigerating. Chill for 3 hours before removing from pan.

Note: This makes a deep cheesecake. If you don’t have a deep springform pan, you can revise this and make it in a pie pan.

Use two packages of cream cheese and two eggs and bake at 325 for 30-40 minutes instead.

Dr. Bird's Cake

Margie Scanlon Dineen

  • 1 can crushed pineapple
  • 1 can Comstock apple slices
  • 1 pkg. white or yellow cake mix
  • 1/2 cup chopped walnuts
  • 1 cube margarine, sliced into small pieces

In a 13x9x2 dish, layer ingredients in the above order. Do not mix. On the very top, slice the margarine and “dot” the top of the cake. Bake at 325 for one hour. Serve while still warm with vanilla ice-cream or cool whip.

Dump Cake

Julie Dineen Swartz

  • 1 20 oz. can crushed pineapple with juice
  • 1 16 oz. can cherry pie filling
  • 1 18.5 oz. package yellow cake mix
  • 3/4 cup butter

Dump pineapple with juice into buttered 9×13 inch baking pan – spread evenly. Dump pie filling and spread evenly over pineapple. Sprinkle dry cake mix over fruit. Slice butter thinly over top. Bake at 350 for 45 minutes or until golden. Makes 8-10 servings.

Apricot Macadamia Nut Fruitcake

Tim Dineen

We make a score of these every year – in October – for Christmas gifts. It is by far, the best “fruitcake” I have ever eaten… and the best I have ever made!!

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 3 eggs, separated
  • 1/2 cup milk
  • 2 tablespoons apricot brandy
  • 1 tablespoon vanilla
  • 1 3/4 cups flour, sifted twice
  • 1 cup dried apricots, chopped
  • 1 cup golden raisins
  • 1 cup macadamia nuts, lightly chopped
  • 1/4 teaspoon cream of tartar

Preheat oven to 275F. Grease and flour a 6 cup Bundt pan and set aside.

Cream butter and sugar together until light and fluffy. Beat yolks in small bowl and add to yolks. Mix well.

Combine milk, brandy and vanilla and add alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and macadamia nuts.

Whip egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Gently fold into batter. Spoon into prepared pan and bake until tester inserted in center comes out clean (about 2 1/4 hours). Cool completely in pan.

Sprinkle a bit of apricot brandy on top and serve. Cakes can also be made in advance, wrapped in apricot brandy-soaked cheesecloth, wrapped in plastic and aged. YUM!!

Cranberry Bread

Victor Martorano

  • 1 orange
  • 1 1/2 cups cranberries
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 top baking soda
  • 1 1/4 cup crisco

Mix by hand.

1 9×5 inch loaf pan or 2 7×4 inch loaf pans (grease and flour)

Cut orange into eighths, discard seeds. Work rind and flesh through blender. Put ground orange into measuring cup and add enough boiling water to make 1 cup.

Sift dry ingredients together in large bowl; In a small bowl beat egg, add to sugar and mix in cranberries. Let stand.

Add crisco to sifted flour mixture and cut until it resembles cornmeal. Pour in cranberry-orange mixture and stir just until ingredients are mixed. It s important not to over-mix! Fold in 1 cup coarsely chopped nuts. Spoon into pans. Let sit for 20 min. Bake at 350 deg. about 55 min. for 9×5 or 40 min. for 7×4.

Blum's Coffee Crunch Cake

Tim Dineen

Blum’s was an institution in San Francisco – it was where mothers brought their daughters – dressed in their Mary Janes and gloves – and where blue-haired matrons held court over tea, and sumptuous desserts. I worked at the downtown Blums in 1966 – and it holds the distinction of being the very first job I was ever fired from… I got this recipe from Helen Kane who volunteered with me at Project Open Hand, April 1995.


  • 1 1/4 cups flour
  • 3/4 cup sugar
  • 1/2 cup egg yolks – about 7 or 8
  • 1/4 cup water, cold
  • 1 teaspoon vanilla extract
  • 1 cup egg whites
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar

Coffee Crackle:

  • 3/4 cup sugar
  • 1 1/2 cups sugar
  • 1/4 cup coffee, strong
  • 1/4 cup Karo light corn syrup
  • 3 teaspoons baking soda, sifted
  • 1 1/2 Cups whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla


Angel food cake pan, oven at 350.

Combine sugar & flour. Make well. Add egg yolks, cold water, vanilla. Blend. In large bowl, mix egg whites, salt cream of tartar. Gradually add sugar. Beat until eggs peak. Pour batter slowly over egg whites, folding until blended. Bake 50-55 minutes. Invert pan and hang until cold.

Coffee Crackle:

5 inch deep sauce pan. Stir sugar, coffee and Karo syrup to combine. Put on heat, bring to a boil to hard crack stage. Remove from heat -right away add 3 tsp baking soda free from lumps, Stir fast until thick. Pour into a 9×9 ungreased metal pan. Let stand until cool. Rock out of pan and crush between waxed paper with rolling pin.

Split cake into 3 layers. Frost with whipped cream, cover with coffee crunch.