The Dessert Book
Edited by Louis Hatchett, Foreword by Michael and Jane Stern
Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.
Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.
Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation’s most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.
A wonderful compilation by a forward thinking man, who understood classic cooking and technique and exhibited good taste—whose recipes stand up, even today. — Nathalie Dupree, Food Network host and author of numerous books on the American South
A classic selection of dessert recipes from Duncan Hines’ private collection, ranging from cakes and biscuits, to soufflés, puddings, and cheese desserts. — Maggie Green, author of The Kentucky Fresh Cookbook
Strawberry and Rhubarb Shortcake
Ingredients:
1 lb. fresh rhubarb
½ cup water
1 cup sugar
1 package frozen strawberries – defrosted
Directions:
Cut rhubarb in ½-inch slices. Simmer in water until tender and while hot add sugar and strawberries. Serve over your favorite shortcake. Top with whipped cream.Pennsylvania Dutch Cheese Pie
Ingredients:
4 eggs
½ lb. cottage cheese
½ lb. sugar
1 tablespoon flour
Pinch of salt
A little lemon and vanilla flavoring
1 10-inch unbaked pie shell
Directions:
Separate egg yolks and whites. Press the cottage cheese through a sieve. Cream together the cottage cheese, sugar, egg yolks, flour, salt and flavoring. Beat the egg whites until stiff and fold into mixture. Bake in unbaked pie shell in 400° oven for 25-30 minutes.
Hotel Brunswick, Lancaster, Pennsylvania
Peach Cobbler
(Serves 6)
Ingredients:
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
3 cups fresh, sliced, peeled peaches
1 tablespoon butter
½ teaspoon cinnamon
1 cup sifted flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
½ cup milk (about)
Directions:
Combine 1 cup sugar and cornstarch in saucepan. Add boiling water gradually. Boil 1 minute, stirring constantly. Add peaches to syrup. Pour into a 10x6x2-inch baking dish. Dot mixture with butter. Sprinkle with cinnamon. Sift the flour, 1 tablespoon sugar, and baking powder together. Add salt. Cut shortening into flour mixture with pastry blender. Stir milk into mixture to make a soft dough. Drop mixture by spoonfuls onto fruit mixture in baking dish. Bake in hot oven 400° about 30 minutes. Serve warm with cream.
Allenwood Fudge Cake
(Makes two 8-inch layers)
Ingredients:
2 squares unsweetened chocolate
½ cup milk
1 tablespoon butter
1 egg yolk
1 cup sugar
½ cup milk
1 teaspoon vanilla
1¾ cup flour
1 teaspoon soda
Directions:
Melt chocolate in ½ cup milk stirring constantly, until like custard. Add butter and egg yolk to the mixture. Let cool. Then add sugar and ½ cup milk to the mixture. Blend flour and soda together and add to mixture. Pour into greased and floured 8-inch cake pans and bake in 375° oven for about 10 minutes, then lower the temperature to about 350° and bake for another 25 to 30 minutes.
Apple Mousse
(serves 4)
Ingredients:
1 cup thick, strained, sweetened applesauce
1 tablespoon lemon juice
1 cup whipping cream
½ cup sugar
Directions:
Combine the applesauce and the lemon juice. Whip the cream and add to it the sugar. Fold the two mixtures together and turn into freezing trays or a mold to freeze.
The Derings, Green Lake, Wisconsin
De Luxe Coffee Cake
(Makes one 10-inch tube cake)
Ingredients:
¾ cup butter
1½ cups sugar
3 eggs
3 cups flour
Pinch of salt
3 teaspoons baking powder
1 cup sweet milk
Grated rind of 1 lemon
2 tablespoons lemon juice
Chopped pecans
Powdered sugar
Directions:
Cream butter and sugar well. Add eggs, one at a time, and beat well. Sift flour and measure. Add salt and baking powder and sift again. Add to butter and sugar mixture, alternately with milk. Mix well. Add lemon rind and juice. Grease deep 10-inch tube pan with butter. Sprinkle with flour and cover bottom thickly with pecans. Pour batter into pan and bake at 350° for 50 to 60 minutes, or until done. Turn out and cover nut covered top thickly with powdered sugar. If desired, a cup each of raisins and pecans can be added to batter. If so, flour with a little extra flour before stirring into batter.
Mrs. Gordon Pilkington, St. Louis, Missouri
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