Category Archives: Dessert

BRANDY CAKE (SUSIE LALAIN)

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1 cup butter

2 cups powdered sugar

5 egg yolks

½ cup brandy

1 cup slivered almonds

1 angel food cake

 Blend butter with sugar.  Add egg yolks one at a time beating after
each addition.  Blend in brandy and almonds.  Line a stainless steel mixing
bowl with wax paper.  Layer angel food cake into 3 or 4 horizontal slices.
Place one slice in bowl, cover with some of the butter mix.  Repeat layering cake slices with butter mix.  End up with a cake slice.  Chill overnight.  Turn out on a silver tray. 

Frost with:

  • ½ pint whipping cream whipped

  • ¼ cups brandy

  • ½ t. vanilla

  • 2-3 T. powdered sugar

BANANA BREEZE

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  • 1/3 cup butter melted

  • ¼ cup sugar

  • ½ t. cinnamon

  • 1 cup crushed corn flakes

  • 3 bananas

  • 8 oz. cream cheese

  • 1 can Eagle Brand milk

  • 1/3 cup lemon juice

  • 1 t. vanilla

Mix first four ingredients and press into a 9” Pyrex pie dish.  Bake 5-6 minutes.  Cool.
Line bottom of pie crust with banana slices.  Mix cheese, milk, lemon juice, and
vanilla.  Pour over bananas.  Refrigerate for 2-3 hours.  Trim with additional banana slices.

ALMOND CAKE

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  • 1 cup butter

  • ¾ cup sugar

  • 1 egg

  • ½ cup almond paste

  • 1 t. almond extract

  • 2 cups flour

  • ¼ cup sliced almonds.

 Mix butter and sugar at medium speed.  Separate egg.
Beat yolk into butter/sugar mix along with almond paste and
extract.  At low speed beat in
flour.  Press into an un-greased square
baking pan.  Beat egg white until
frothy.  Brush over top of cake batter
and cover with sliced almonds.  Bake at
350 degrees for 30-35 minutes.