Welcome to our DESSERTS section! 

Treat yourself to the perfect finishing touch for your meal, inspired by the mountains!

A.P. Cakes

This recipe comes right out of the rolling hills of Northern Berks County, Pennsylvania, in the area where the Appalachian Trail crosses over what is locally called the Blue Mountains.


3 tablespoons shortening
1 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/4 cup sour milk

Combine the sugar and flour and cut in the shortening.  Dissolve the soda in the sour milk and add to first mixture.  Roll dough about 3/4" thick on floured board and cut with cookie cutter or into squares.  Bake in a hot oven (400F) for 10 minutes.  Sprinkle with granulated sugar. 

Appalachian Mountain Blueberry Pie


4 cups Blueberries
1/2 cup sugar or Baking Splenda
3 tbsps All-purpose flour
1/4 tsp Almond extract

1/2 cup All-purpose flour
1/2 cup packed Brown sugar
2 tbsps Margarine, Butter or Smart Balance
1 pie crust pastry

In a mixing bowl combine all filling ingredients  Transfer filling to pastry-lined 9-inch pie plate.  For topping: Combine flour and brown sugar. Cut in margarine until mixture resembles coarse crumbs.  Sprinkle over filling.  Cover edge of pie with foil.  Bake at 375 degrees for 25 minutes.  Remove foil and bake for an additional 20 to 25 minutes. Crust should be golden and fruit should be tender.

Mountain Cake
Yield: 1 serving for several people

    Greaseproof Paper
1 pk Large slab sponge cake
2   Skewers
c Jam or chocolate spread
c Icing sugar
250 g Butter
5 tb Milk
3 c Icing sugar
CAKE ICING Mountain Cake: Cut greaseproof paper into four circles measuring 16cm, 14cm, 11cm and 8.5 cm. Lay these circles over sponge cake slabs and cut around them. Use jam or chocolate spread between the sponge layers. Push skewers through layers to hold the cakes firmly together. Place on a plate or board and cover with icing. Decorate as desired with trees, skiers, dinosaurs, fairies or gnomes. Sift icing sugar over decorations and icing to create snow effect. Mountain Icing: Soften butter and place with milk in the bowl of an electric mixer. Beat until butter is as white as possible. Gradually add icing sugar beating continuously.

Rocky Mountain-Chip Cookies
Yield: 6 Servings

c (1 stick) Margarine, room temp.
c (1 stick) unsalted butter, room temperature
1 c Packed brown sugar
1 c Granulated sugar
2   Eggs, lightly beaten
2 tb Milk
2 ts Vanilla extract
2 c Sifted, unbleached, all-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
2 c Quick cooking oats
12 oz Semi-sweet chocolate chips
1 c Coarsely chopped walnuts
Be sure not to over bake these, they harden as they cool. Cream the margarine, butter, and both sugars in a large mixer bowl until light and fluffy. Add the eggs, milk, and vanilla and beat until blended. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. Stir just until blended. Stir in oats. Fold in the chocolate and walnuts. Refrigerate the dough covered for at least an hour (important). Pre-heat the oven to 350 degrees and grease cookie sheets. Shape the dough into balls, using a rounded teaspoon for small cookies or a scant tablespoon for large. Flatten slightly into rounded disks. Place 2 inches apart on the prepared baking sheets. Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.


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