Eat Dessert First!: The Red Hat Society Dessert Cookbook

Introduction

It is said that the ability to accept and apply the principle of delayed gratification is a sign that a person has reached adulthood. Most of us start learning this principle early. No matter how old you are now, there’s a good likelihood that you have heard (and made) statements like these, some time in your life:

Finish your homework before you turn on the TV.

Finish your chores before you go outside to play.

Finish your vegetables before you ask for dessert.

Conventional wisdom dictates that the hard part has to come first; then—and only then—the pay-off follows. We even structure our meals on this model. The Merriam-Webster dictionary defines dessert as a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.

But, here’s some food for thought (sorry, I never could resist a pun). I recently ran across this anonymous quotation: The best part of dinner is the dessert, and it usually arrives when you can’t eat any more.

That puts things in a whole new light, don’t you think? Now that we’re independent, oh-so-mature adults, who can tell us that we can’t occasionally reverse the principle of delayed gratification? Wouldn’t a creamy wedge of cheesecake taste even better if you dug into it when you were really hungry, instead of stuffing it down after you’re already sated? Wouldn’t your inner child think she was really getting away with something? Wouldn’t it be FUN? We Red Hat Society members think so! And, if you need it, we even give you our permission to (at least occasionally) eat dessert first!

Sue Ellen Cooper, Exalted Queen Mother

Red Hat Society

Cakes for Every Occasion

Birthdays, holidays, society luncheons—always a reason

(or who needs a reason) to celebrate.

There’s an old song that begins, If I knew you were comin’, I’d have baked a cake . . . The ever-popular cake has become a sign of both celebration and hospitality. With or without candles, a cake is a familiar, homey treat. This type of dessert may be common, but the list of potential ingredients is long. Included in the following recipes are such diverse ingredients as fruit (apples, strawberries, prunes), vegetables (potatoes, carrots), chocolate, whiskey, nuts—even lavender! With all these choices, at least one of these recipes is bound to become your favorite!

Raw Apple Cake

2 large eggs

2 cups sugar

⅔ cup canola oil

4 cups shredded, peeled apples

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup chopped nuts

1 cup chopped raisins

2 teaspoons vanilla

Confectioners’ sugar

Preheat the oven to 350 degrees. Grease and flour a 13 × 9-inch baking pan. Set aside.

In a large bowl beat the eggs until fluffy. Add the sugar and oil. Stir in the apples.

In a medium bowl combine the flour, baking soda, and cinnamon. Add to the apple mixture. Stir in the nuts, raisins, and vanilla. Mix well. Pour into the prepared pan, and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar before serving.

Makes 10 to 12 servings

Carol Betush, Queen

Rebellious Elegant Dames,

Redding, California

Apple Cake with Cream Cheese Icing

CAKE BATTER:

2 large eggs

2 cups sugar

½ cup vegetable oil

1 teaspoon vanilla

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

¼ teaspoon nutmeg

4 cups peeled and diced apples

1 cup chopped walnuts

ICING:

1 (3-ounce) package cream cheese, softened

3 tablespoons butter, softened

Pinch of salt

½ teaspoon vanilla

1½ cups confectioners’ sugar

Preheat the oven to 350 degrees. Grease and flour a 13 × 9-inch baking pan. Set aside.

For the cake, in a large bowl beat the eggs until light and fluffy. Gradually add the sugar, oil, and vanilla. Add the flour, salt, baking soda, cinnamon, and nutmeg. (The batter will be stiff.) Stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake 40 minutes. Cool in the pan 15 minutes. Remove from the pan and place on a serving plate.

For the icing, combine the cream cheese, butter, salt, vanilla, and confectioners’ sugar in a medium bowl. Beat with an electric mixer until smooth. Frost the cooled cake.

Makes 10 to 12 servings

Paula Rae Espy, Red Hat Accountess

Red Hot River Babes,

Burlington, Iowa

Best-Ever Coconut Pound Cake

CAKE BATTER:

5 large eggs, beaten

2 cups sugar

1 cup vegetable oil

2 cups all-purpose flour

¼ teaspoon salt

1½ teaspoons baking powder

¼ cup milk

1 teaspoon vanilla

1 teaspoon coconut extract

1 cup flaked coconut

GLAZE:

2 cups sugar

1 cup milk

½ cup (1 stick) butter

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. Set aside.

For the cake, in a large bowl combine the eggs, sugar, and oil, mixing well.

In a medium bowl combine the flour, salt, and baking powder. Stir into the egg mixture, beating lightly. Add the milk, vanilla, coconut extract, and the coconut. Mix thoroughly. Pour into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center of the cake comes out clean. Remove from the oven, loosen the cake from the edge of the pan with a knife, and prick the top of the cake in several places with a toothpick.

For the glaze, in a small saucepan combine the sugar, milk, and butter over medium heat. Cook until the sugar dissolves, stirring constantly. Pour the mixture over the hot cake. Cool the cake in the pan before removing to a serving plate. This cake freezes well.

Makes 16 servings

Karon Saul, Queen Mum

Wacky Women of The Ya Ya Sisterhood,

Jacksonville, Florida

Aunt Edna’s Christmas Cake

3 large apples, peeled and sliced

1 cup chocolate chips, divided

1 cup chopped nuts, divided

2½ cups all-purpose flour, divided

½ cup shortening

1¼ cups firmly packed brown sugar, divided

¾ cup granulated sugar

2 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup cold water

1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease a 13 × 9-inch baking pan. Set aside.

In a medium bowl combine the apples, ½ cup of the chocolate chips, ½ cup of the chopped nuts, and ½ cup of the flour. Toss together to coat the mixture and set aside.

In a large bowl cream the shortening, ¾ cup of the brown sugar, the granulated sugar, and eggs. Add the remaining 2 cups of the flour, the baking powder, baking soda, and salt alternately with the cold water and vanilla. Mix well. Fold in the apple mixture. Spread into the prepared pan.

In a small bowl mix the remaining ½ cup brown sugar, the remaining ½ cup chocolate chips, and the remaining ½ cup nuts together and sprinkle on top of the batter. Bake 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Makes 24 servings

Patricia Ruegger, Queen Mother

Winter Flakes,

Ojibwa, Wisconsin

Low-Fat Blueberry Pound Cake

Cooking spray

2 cups sugar

½ cup (1 stick) light butter

4 ounces reduced fat cream cheese, softened

3 large eggs

1 large egg white

3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 (8-ounce) container low-fat lemon yogurt

2 teaspoons vanilla extract

½ cup confectioners’ sugar

4 teaspoons lemon juice

Preheat the oven to 350 degrees. Spray a 10-inch tube pan with cooking spray. Set aside.

In a large bowl beat the sugar, butter, and cream cheese at medium speed with an electric mixer for 5 minutes, or until well blended. Add the eggs, one at a time, beating well after each addition. Add the egg white. Mix well.

In a small bowl combine 2 tablespoons of the flour and the blueberries. Toss well. In a medium bowl, combine the remaining flour, the baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture. Fold in the blueberry mixture and the vanilla.

Pour the cake batter into the prepared pan. Bake 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan 10 minutes. Remove from the pan.

In a small bowl combine the confectioners’ sugar and the lemon juice. Drizzle the mixture over the warm cake. Cut with a serrated knife.

Makes 16 servings

Claire Knodell, Munkus the Brat

Red Hot Jazzy Ladies,

Kelowna, British Columbia

Peach Pound Cake

1 cup (2 sticks) butter, softened

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon salt

½ cup sour cream

2 cups peeled chopped peaches

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.

In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extracts.

In a medium bowl combine the flour, baking soda, and salt. Add to the creamed mixture, 1 cup at a time, stirring well after each addition. Fold in the sour cream and peaches. Pour into the prepared pan. Bake 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.

Makes 16 servings

Fran Pritchert, Vice Queen

Scarlet Sophisticates,

Woodbridge, Virginia

Sweet Potato Pound Cake

1 cup (2 sticks) margarine, softened

2 cups sugar

4 large eggs

2½ cups cooked, mashed sweet potatoes (about 4 to 5 medium)

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

1 teaspoon vanilla

½ cup flaked coconut

½ cup chopped pecans

Preheat the oven to 350 degrees. Grease a 10-inch tube pan. Set aside.

In a large bowl cream the margarine. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Add the sweet potatoes, beating well.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the sweet potato mixture, beating well after each addition (batter will be stiff). Stir in the vanilla, coconut, and pecans.

Spoon the batter into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Remove from the pan and let cool completely.

Makes 10 to 12 servings

Dianne Buehrer, Countess Double Delight

Ramblin’ Red Roses,

Canton, Ohio

Peanut Butter Sheet Cake

CAKE BATTER:

2 cups sugar

2 cups all-purpose flour

2 large eggs

1 teaspoon baking soda

1 cup sour cream

⅔ cup creamy or crunchy peanut butter

1 cup (2 sticks) butter or margarine

1 cup water

ICING:

½ cup (1 stick) butter or margarine

⅔ cup creamy or crunchy peanut butter

6 tablespoons milk

2½ cups confectioners’ sugar

1 teaspoon vanilla

Preheat the oven to 400 degrees.

For the cake, in a large bowl combine the sugar and flour, and set aside.

In a medium bowl mix the eggs, baking soda, and sour cream. Set aside. In a small saucepan combine the peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir in the sour cream mixture. Pour into a 15 × 10-inch sheet cake pan and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.

For the icing, combine the butter, peanut butter, and milk in a medium saucepan. Bring to a boil, stirring constantly. Add the confectioners’ sugar and the vanilla. Stir until thickened and pour over the cake while still warm.

Makes 20 servings

Maureen Williams, Marquessa of Enchantment

Dusty Desert Roses,

Desert Hot Springs, California

Prune Cake

CAKE BATTER:

1 cup shortening or oil

2 cups sugar

1 cup buttermilk

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon each allspice, nutmeg, cinnamon, and cloves

1 teaspoon vanilla

½ cup chopped nuts

1½ cups chopped prunes

CARAMEL ICING:

½ cup (1 stick) butter

1 (16-ounce) box brown sugar

½ teaspoon vanilla

½ (5-ounce) can evaporated milk

4 cups confectioners’ sugar

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. For the cake, in a large bowl mix the shortening, sugar, buttermilk, and eggs. In a medium bowl combine the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture. Add the vanilla and then fold in the nuts and prunes. Pour into the prepared pan. Bake 50 to 60 minutes.

For the icing, melt the butter in a large saucepan over medium heat. Stir in the brown sugar. Continue stirring for 5 minutes. Add the vanilla and evaporated milk. Remove from the heat and quickly beat in the confectioners’ sugar until reaching the desired spreading consistency. (If the mixture is too thick, add more milk.) Spread over the cake.

Makes 20 servings

Rosa Floyd, Regal Rosa

Blue Grass Red Hat Society,

Lexington, Kentucky

Belle Goodfriend’s Date-Nut Cake

1 cup chopped dates, solidly packed

½ cup chopped walnuts

1 cup boiling water

1 cup all-purpose flour

¾ cup whole-wheat flour

½ teaspoon baking powder

1 teaspoon