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Norwegian Sour Cream and Raisin Pie
Dessert European

Norwegian Sour Cream and Raisin Pie

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
  3. 3 Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

By MIKEJ22

South African Malvapoeding (Marshmallow Pudding)
Dessert European

South African Malvapoeding (Marshmallow Pudding)

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
  2. 2 Heat milk, 2 tablespoons butter, and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
  3. 3 Meanwhile, sift flour, baking soda, and salt together into a bowl; set aside.
  4. 4 Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.
  6. 6 Heat heavy cream, remaining 1/2 cup butter, 1/2 cup white sugar, and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
  7. 7 Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.

By HYNCH

Cab Shop Seafoam
Dessert

Cab Shop Seafoam

4.0

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.
  2. 2 Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
  3. 3 Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.

By Lisa Marie Hardin

Fairy Food
Dessert

Fairy Food

3.9

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
  2. 2 While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
  3. 3 If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

By GOLIZ114

Chocolate Chip Meringue
Dessert

Chocolate Chip Meringue

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
  2. 2 Whip egg whites in a clean mixing bowl to soft peaks. Gradually add sugar, vinegar, vanilla, and salt while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
  3. 3 Bake in the preheated oven until cookies are dry, 20 to 25 minutes.

By Dodie

Old Fashioned Molasses Taffy
Dessert

Old Fashioned Molasses Taffy

4.3

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  2. 2 Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
  3. 3 Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

By TeriNewman

Grandma's Secret Pie Crust
Dessert

Grandma's Secret Pie Crust

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 In large bowl mix flour and salt. Cut in shortening with two butter knives.
  3. 3 In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
  4. 4 Roll out dough, and fit into two 9-inch pie pans.
  5. 5 Bake in the preheated oven for 12 minutes.

By Felicia Bass

Solid Gold Pie
Dessert

Solid Gold Pie

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 In a medium bowl combine butter, sugar, eggs, vanilla extract, and vinegar. Mix until smooth. Pour mixture into pastry shell.
  3. 3 Bake in preheated oven for 10 minutes. Raise temperature to 325 degrees F (165 degrees C) and bake an additional 20 to 30 minutes, until center is set and top is golden brown.

By Stephanie Shouse

Beacon Hill Cookies
Dessert

Beacon Hill Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
  2. 2 Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
  3. 3 Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
  4. 4 Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately*. Decorate with nuts if desired.

By LG Burnett

Easter Story Cookies
Dessert American

Easter Story Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
  3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
  4. 4 Add egg whites to the vinegar. Read John 10:10-11
  5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
  6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
  7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
  8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
  9. 9 Go to bed. Read John 16:20 and 22.
  10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia

Vinegar Pie VII
Dessert

Vinegar Pie VII

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
  2. 2 Pour mixture into baked pastry shell. Chill before serving.

By Sue

Old-Fashioned Sea Foam Candy
Dessert

Old-Fashioned Sea Foam Candy

2.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Butter or oil an 8-inch square baking pan; set aside.
  2. 2 Put sugar, water, vinegar, and syrup in a heavy 4-quart saucepan (cast iron if you have it). Gently heat mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes. Remove the lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in baking soda, mixing well to allow bubbles to subside a little.
  3. 3 Pour hot mixture into the prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
  4. 4 Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on high until melted, about 2 minutes. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
  5. 5 Wrap candy individually in waxed paper, twisting the ends together. Store in an airtight container.

By MARBALET

Candy Apple Salad
Dessert

Candy Apple Salad

4.7

Prep
15 min
Cook
6 min
Total
21 min

Instructions

  1. 1 In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
  2. 2 In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

By PraisingGod

Butter Tart Squares
Dessert

Butter Tart Squares

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
  3. 3 To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

By Kimberley

Two Bowl Cake
Dessert

Two Bowl Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well.
  3. 3 In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

By Lenna

Raisin Sour Cream Pie
Dessert

Raisin Sour Cream Pie

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
  3. 3 Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.

By Linda

Chocolate Oil Cake
Dessert

Chocolate Oil Cake

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  2. 2 Mix sugar, flour, baking soda, salt, and cocoa together in a large bowl. Add water, oil, vinegar, and vanilla; whisk by hand until smooth. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

By Kristi Demanette

Japanese Fruit Pie
Dessert

Japanese Fruit Pie

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
  3. 3 Bake in preheated oven for 40 minutes. Cool before serving.

By Carolyn

Georgia Spiced Peaches
Dessert American

Georgia Spiced Peaches

4.7

Prep
60 min
Cook
45 min
Total
825 min

Instructions

  1. 1 Inspect as many quart- or gallon-sized jars as needed to fit peaches for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  2. 2 Bring sugar, water, and vinegar to a boil in a very large pot over medium-high heat; boil until syrup is moderately thick. Add peaches, cinnamon, and cloves; continue to boil, stirring occasionally, until peaches can easily be pierced to the pit with a fork, 20 to 30 minutes more.
  3. 3 Fill sterilized canning jars with peaches. Continue boiling syrup until heavy; ladle into jars to cover peaches, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by 2 inches. Bring to a rolling boil, cover, and process for 35 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart on a wood or cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Donna

Maple Chess Pie
Dessert

Maple Chess Pie

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
  2. 2 In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
  3. 3 Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

By David Robinson

Special Chocolate Cake II
Dessert

Special Chocolate Cake II

3.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
  2. 2 In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 3 Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended.
  4. 4 Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.

By J Sizemore

Exquisite Pie
Dessert

Exquisite Pie

4.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells.
  3. 3 Bake in preheated oven for 40 minutes or until completely set in center.

By Adam

Delicious Chocolate Chip Cookie Bites
Dessert

Delicious Chocolate Chip Cookie Bites

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
  2. 2 Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
  3. 3 Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
  4. 4 Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
  5. 5 Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

By Alisa

Wacky Cake II
Dessert

Wacky Cake II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch square pan.
  2. 2 Sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the soda, and the salt. Stir in the vinegar, oil, water, and 1 teaspoon vanilla. Beat until smooth. Pour batter into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool. Then spread chocolate icing over top.
  4. 4 To Make Chocolate Icing: Combine 1 cup of the sugar, 1/4 cup of the cocoa, the milk, and the butter or margarine. Boil for 1 minute. Stir in 1 teaspoon vanilla and continue stirring until partially cool. Spread over cake.

By JJOHN32

Vegan Pineapple Upside-Down Cake
Dessert

Vegan Pineapple Upside-Down Cake

5.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
  3. 3 Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
  4. 4 Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
  5. 5 Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
  6. 6 Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

By Kyeemah

Wacky Cake V
Dessert

Wacky Cake V

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans.
  2. 2 Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s).
  3. 3 Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool.

By Tina

Quick Cake
Dessert

Quick Cake

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.
  2. 2 Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Brenda Moore

Butter-Free Peanut Butter Cupcakes
Dessert

Butter-Free Peanut Butter Cupcakes

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. 2 In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

By Caiti Ann