Desserts

Judy's White Cake

Instructions

1. Bake a white cake (not pudding-style mix) in a 9"×13" pan.
2. While warm, punch holes every 2 inches with a wooden spoon handle. Pour over 1 can sweetened condensed milk plus 1 (8½ oz) can cream of coconut.
3. Spread with 1 (12 oz) tub Cool Whip.
4. Sprinkle with coconut.

Transcribed from a shared recipe card with two recipes on one page.

Susie's "Gooey" Cake

Instructions

1. Start with one yellow cake mix.
2. Melt 1 stick oleo (margarine) and beat in 1 egg.
3. Dump into a 9"×13" pan and mix/press to form a crust.
4. Beat 1 (8 oz) cream cheese, 1 box powdered sugar, and 3 eggs together with a mixer; pour over the crust.
5. Bake at 350°F for 35 minutes — watch closely for a golden crust.

Card title is unclear — written as "Susie's 'Jus Cake," but the recipe (cake-mix crust, cream cheese/powdered sugar/egg topping) matches a classic gooey butter cake, so the word may actually be "Gooey." Flagged for confirmation.

Joy's Cheese Cake

Cream

• 2 large cream cheese (room temp)
• 1 cup sugar

Add

• 4 egg yolks (room temp)
• 2 tablespoons flour
• 1 cup whole milk
• 1 teaspoon vanilla

Beat & Fold In

• 4 egg whites, beaten stiff

Crust

• 1 package cinnamon honey graham crackers
• ⅓ cup melted butter

Instructions

1. Cream the cream cheese and sugar together.
2. Add egg yolks, flour, milk, and vanilla; mix well.
3. Beat egg whites until stiff, then fold into the cream cheese mixture.
4. Combine crushed graham crackers and melted butter; press into a springform or 8"/9" pan to form the crust.
5. Pour filling into the crust.
6. Bake at 350°F for ½ hour, then reduce to 325°F to finish baking.

The second bake time (at 325°F) is smudged on the card and couldn't be read with confidence — worth confirming.

Pat Walsh's Apple Cake

Ingredients

• 3 cups flour
• 2½ cups sugar
• 1 cup oil
• 4 unbeaten eggs
• 1 teaspoon salt
• ⅓ cup orange juice
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 1 cup chopped pecans
• 6 to 8 apples, peeled and sliced, mixed with ¼ cup sugar and 2 tablespoons cinnamon
• ½ to ¾ cup brown sugar, for topping

Instructions

1. Put all ingredients, except the apple mixture and brown sugar, in a large bowl. Beat until well blended.
2. In a greased and floured 9-inch tube pan, alternate layers of batter and layers of apples, about 3 layers of each, starting with batter and ending with apples.
3. Sprinkle the top layer of apples with brown sugar.
4. Bake at 350°F for 1½ hours.

Clipped from a newspaper or newsletter column — the original included a short story about the recipe's origin, preserved in the scan below.

Pumpkin Cake / Roll

Cake

• 3 eggs
• 1 cup sugar
• ⅔ cup pumpkin
• 1 teaspoon lemon juice
• ¾ cup flour
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup chopped nuts

Filling

• 1 cup powdered sugar
• 2 (3 oz) cream cheese
• 4 tablespoons butter
• ½ teaspoon vanilla

Instructions

1. Beat eggs on high for 5 minutes. Gradually stir in sugar, pumpkin, and lemon juice.
2. Stir in flour, along with the baking powder, ginger, cinnamon, nutmeg, and salt.
3. Fold into the pumpkin mixture. Spread onto a greased and floured jelly roll pan. Sprinkle nuts on top.
4. Bake at 350°F for 15 minutes.
5. Sprinkle with powdered sugar. Roll up in a towel and let cool.
6. Unroll, fill with the cream cheese filling, re-roll, and chill.

The spice measurements (baking powder, ginger, cinnamon, nutmeg, salt) are bracketed together on the card, suggesting they're combined with the flour as dry ingredients before folding in.

Pineapple Cake

Cake

• 2 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 2 cups sugar
• ½ cup nuts
• 1 (#2 can) crushed pineapple

Icing

• 8 oz cream cheese
• ½ cup oleo (margarine)
• 1¾ cups powdered sugar
• 1 teaspoon vanilla
• ½ cup nuts

Instructions

1. Combine eggs, flour, baking soda, sugar, nuts, and crushed pineapple.
2. Bake at 350°F for 45 minutes.
3. Beat together the cream cheese, oleo, powdered sugar, vanilla, and nuts for the icing.
4. Ice as soon as the cake comes from the oven.

Card came as two separate photos with matching batter/icing sections — mixing method (order of combining) wasn't spelled out in detail on the card.

Walnut Carrot and Raisin Loaf

Ingredients

• 2 large eggs
• 1⅓ cups finely grated carrot
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sifted all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon grated lemon peel
• 1 cup Diamond Walnuts, chopped
• 2 tablespoons of the flour mixture, set aside
• ⅔ cup Sun-Maid Raisins
• ⅔ cup oil

Instructions

1. Resift flour with baking powder and salt. Beat sugar, oil, and eggs together well. Stir in carrot and lemon peel, then the flour mixture.
2. Set aside 2 tablespoons walnuts and raisins.
3. Stir remaining walnuts and raisins into the batter until moistened. Turn into a greased loaf pan, 9"×5"×2¾".
4. Sprinkle reserved walnuts and raisins on top of the loaf.
5. Bake below the center of the oven at 350°F for about 1 hour, until a pick inserted in the center comes out clean.
6. Remove from oven and let stand in the pan 10 minutes, then turn out onto a wire rack to cool.

From a Diamond Walnuts / Sun-Maid Raisins package insert.

Mamma Mistele's Cheese Cake

Crust

• ⅓ cup melted butter
• 1 package crushed graham crackers

Filling

• 2 large packages cream cheese
• 1 cup sugar
• 4 egg yolks
• 2 tablespoons flour
• 1 cup whole milk
• 1 teaspoon vanilla
• 4 egg whites

Instructions

1. Mix melted butter into crushed graham crackers. Press firmly into an 8" or 9" springform pan, a few inches up the side depending on pan size.
2. Cream together the cream cheese and sugar.
3. Add egg yolks, flour, milk, and vanilla. Mix until blended.
4. Whip egg whites until stiff (stand up to spoon test) but not dry.
5. Blend the egg whites gently into the cream cheese mixture until dissolved.
6. Bake at 350°F for 30 minutes, then reduce to 325°F and bake for 30 more minutes. Test center for doneness.
7. Cool completely. Top with fresh fruit or canned pie filling of choice.

The original note ends with: "Call if you need any guidance. ENJOY!!! *Refrigerate any left overs. My favorite!" — preserved here as a nice personal touch.

Apple-Almond Galette

Ingredients

• 1 tube (7 oz) almond paste
• 2 large eggs (1 egg separated)
• 2 tablespoons flour, plus more for the work surface
• ¼ teaspoon salt
• 1¼ to 1½ lbs baking apples (4–5 apples), peeled and cored
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar, plus more for the top
• ¾ to 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ recipe Perfect Pie Crust (premade Pillsbury crust works too, per handwritten note)
• 2 tablespoons sliced almonds
• Whipped cream (optional)

Instructions

1. In a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour, and salt on high speed until fluffy, about 1 minute; set aside.
2. Cut apples into ⅜-inch-thick slices and in a large bowl toss with lemon juice, sugar, ginger, and nutmeg.
3. Heat oven to 375°F and place rack in the lower third. Line a baking sheet with parchment paper. On a floured surface, roll out pie crust dough into a 14-inch oval. Transfer to the prepared baking sheet. Spread almond paste mixture over the dough, leaving a 2-inch border around the edge. Arrange apple slices over the almond paste. Fold over the border, pleating the dough and covering the outer edges of the apples. Freeze 10 minutes.
4. In a small bowl, beat together the remaining egg yolk and 2 tablespoons water. Brush over the crust. Generously sprinkle crust and apples with sugar. Top with almonds.
5. Bake until the filling is just golden and apples are tender, about 1 hour. If crust browns too quickly, cover only the crust with foil. Broil until apples are slightly browned, about 1 minute. Slide galette on parchment onto a wire rack. Let cool slightly before serving. Serve with whipped cream, if desired.

Per serving: 375 calories, 20.5g total fat, 8.5g sat fat, 241mg sodium, 43g carbs, 65mg calcium, 83mg cholesterol, 7g protein, 4g fiber. A magazine clipping with handwritten shortcuts noted: 4–5 apples, and premade Pillsbury crust in place of homemade.