Delightful Easter Desserts

Delightful Easter Desserts

Easter dinner wouldn’t be complete without a delightful dessert.

While reviewing the dozens of recipes submitted to American Profile each week, food editor Mary Carter selected these two as ideal for topping off a springtime meal.

The first, submitted by Susan Baker of Ferndale, Wash. (pop. 8,758), combines the tart taste of rhubarb with creamy eggs and butter for a delicious pie.

"I got this recipe from a friend back in 1957," Baker says. "Even people who think they don’t like rhubarb pie are pleasantly surprised by this dessert. I think the eggs make the difference."

The second recipe comes from Linda Ventura, of Alliance, Ohio (pop. 23,253), who adds coconut, nuts and cream cheese to make a box cake mix a divine dessert.

"I tried a recipe for chocolate cake. It was very good, but some of my friends and family cannot eat chocolate," Ventura says. "I took out the chocolate and made heavenly cake. I love both of them."

As always, American Profile looks forward to receiving your favorite family recipes and sharing them with readers across the nation.

Rhubarb Cream Pie - Susan Baker, Ferndale, Wash.

• Crust for 2-crust pie
• 1 and 1/2 cups sugar
• 3 tablespoons flour
• 1/2 teaspoon nutmeg
• 1 tablespoon butter
• 2 well-beaten eggs
• 3 cups rhubarb, cut in small pieces

Preheat oven to 450 degrees. Blend sugar, flour and nutmeg in a medium-size bowl. Add eggs and mix well. Add rhubarb. Spoon filling into unbaked pie shell. Cut butter into small pieces and place over rhubarb filling. Cover with top crust. Bake for 10 minutes at 450 degrees. Reduce oven temperature to 350 degrees and bake for 30 minutes longer.

Tips From Our Test Kitchen: Either fresh or frozen rhubarb can be used in this pie. Try it warm with a dollop of vanilla ice cream or whipped topping.

Heavenly Cake - Linda Ventura, Alliance, Ohio

• 1 box white cake mix
• 1 3.5-ounce can sweetened
• flaked coconut
• 1 cup chopped nuts
• 1/4 cup margarine
• 8 ounces cream cheese, softened
• 1 16-ounce box powdered sugar

Prepare cake batter according to package instructions. Preheat oven to 350 degrees. Grease a 9-by-12-inch baking pan. Cover the bottom of the pan with nuts and coconut. Pour cake batter evenly over the top. Melt margarine in a bowl or medium-size pan. Add the cream cheese and sugar. Mix well. Spoon cream cheese mixture over batter and bake for 40 to 42 minutes. You can’t test this cake for doneness because it is so gooey.

Tips From Our Test Kitchen: Experiment by substituting your favorite cake mix, such as strawberry or cherry.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article