Alma Guynn shows off her Chocolate Dream Dessert.
Sherry Booker made a delicious Pineapple Upside Down Cake.
Autumn Sechrist, the pastor’s wife, whipped up a Strawberry Pudding. Daughters, Maggie and Addie, wait their turn to taste the dessert.
Ruby Tilley, left, and her sister, Gale Anderson, arrive with a wonderful pound cake.
Mary Faye Boyles baked this Fresh Apple Cake with Cream Cheese Frosting.
Josh Sechrist, right, pastor at Mountainview Baptist Church, stops to speak with James Crossingham and little daughter, Georgia Paige.
Members of the events committee at Pleasant View Baptist Church, Emily Crossingham, Jennifer Easter, Alma Guynn and Rebecca Bowman, place desserts on the serving table.
Serving desserts are, from left, Jennifer Easter, Schmidty Crossingham and Emily Crossingham.
Members of Pleasant View Baptist Church invited family and friends to join them for the Sunday morning worship service and special singing by “Crossroad,” followed by a delightful luncheon in the fellowship hall and picnic area. Pastor Josh Sechrist welcomed everyone and gave the invocation.
Formerly known as the Pleasant View Mission back in the 1950s, a group started meeting in a little store building on Wards Gap Road owned by Thomas and Myrtle Quesinberry. It was during that period that they decided to build a church on land donated by Mr. and Mrs. Jim Crossingham. Then in 1952 the corner stone was laid at Pleasant View Baptist Church on Mountainview Drive, Mount Airy.
Alma Cothren Guynn said according to the church history, that church burned to the ground in 1976. It was rebuilt by the pastor at that time, Jess Woodruff, and members of the church who helped with the construction of the present brick church.The old church bell was polished and shined like new and hung in the new steeple. It still rings loud and clear today.
While the men worked building the church, the women kept them well fed — just as they did last Sunday at the family and friends celebration.
The event committee, Emily Crossingham, Jennifer Easter, Alma Guynn and Rebecca Bowman, assisted in serving with everyone selecting samples of homemade desserts to top off the pizza luncheon.
Alma Guynn brought a delicious Chocolate Dream Dessert and Oreo Cookies Cream Dessert, Gary Shaw made a layered Key Lime Cake and a Chiffon Pound Cake came from Ruby Tilley. Helen Willis shares her recipe for Swiss Chocolate Cake, Sherry Booker made a Pineapple Upside Down Cake and Mary Faye Boyles brought a Fresh Apple Cake with Cream Cheese Icing. Rebecca Bowman’s Chocolate Eclair Cake didn’t stay around as the sweets disappeared from the buffet table.
Alma was kind to help gather these recipes for you to enjoy at your next outing. They are delicious!
CHOCOLATE DREAM DESSERT
(Alma Guynn)
First Layer:
Mix and press into 10x13-inch pan:
1 stick margarine, softened
2 cups Graham cracker crumbs
2 tablespoons water
Second Layer:
Mix and press over first layer:
1 cup confectioners sugar
1 (8-oz.) package cream cheese, softened
2 cups Cool Whip
Third Layer:
Mix and spread over second layer:
2 cups milk
1 package vanilla instant pudding mix
1 package chocolate instant pudding mix
Top with Cool Whip. Sprinkle 1/3 cup Graham Cracker crumbs and chopped nuts over top. Keep refrigerated.
OREO COOKIES AND CREAM
(Alma Guynn)
1 1/4 pounds Oreo Cookies, crushed
1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 (12-oz.) container whipped topping
2 (4-oz.) packages instant vanilla pudding
3 cups milk
Layer 9x12-inch baking dish with 1/2 of crushed Oreo cookies. Blend cream cheese, margarine, sugar until light and fluffy. Add vanilla and fold in whipped topping.
In another bowl, add pudding and milk. Mix according to directions on the box. Fold pudding into the cream cheese mixture.
Spread over crumbs and continue to do this until all the mixture and cookies are used.
KEY LIME CAKE
(Gary Shaw)
1/2 cup butter or margarine
1 teaspoon lime extract
1 teaspoon lemon extract
1 1/2 cups sugar, divided
2 1/2 cups sifted cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 egg whites
Cream margarine and extracts. Slowly blend in 1 1/4 cups sugar. Sift together flour, baking soda and salt; add buttermilk between sifting. Beat egg whites until foamy, slowly add remaining sugar and beat to stiff peaks. Fold into batter. Pour into 2 greased 9-inch cake pans. Bake at 350 degrees for 30 minutes or until done. Let cool. Frost.
Frosting:
1 (3-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 box (1/2-lb.) confectioners sugar
STRAWBERRY PUDDING
(Autumn Sechrist)
2 pints strawberries, fresh or frozen
1/2 cup sugar
1 box strawberry Jell-O
1 large box vanilla instant pudding mix
3 cups milk
1 cup sour cream
1 large container Cool Whip
Vanilla wafers
Combine strawberries, sugar and Jell-O in saucepan. Heat until dissolved. Mix pudding with 3 cups milk. Beat in sour cream and Cool Whip. Mix well. Place one layer of wafers in large bowl. Then one layer of pudding and one layer of strawberries. Repeat layers and top with whole strawberries. Refreshing!
CHIFFON POUND CAKE
(Ruby Tilley)
1 tub “Move over Butter,” room temperature
3 cups plain flour (sifted 3 times)
1/2 teaspoon baking powder
Pinch of salt
3 cups sugar
6 large eggs, room temperature
1 tablespoon vanilla flavoring
1 teaspoon lemon flavoring
3/4 cup milk
Cream sugar and “Move over Butter” on high 7 to 8 minutes. Add eggs one at a time, beating well. Sift flour with baking powder and salt, 3 times. Add alternately with egg mixture and milk, mixing well. Pour into large greased and floured tube pan. Bake at 350 degrees until done about 1 hour.
PINEAPPLE UPSIDE CAKE
(Sherry Booker)
1 box yellow cake mix
1 large can sliced pineapple, save juice
1 jar maraschino cherries
1/2 cup brown sugar
1/2 cup melted butter or margarine
Spray 9x13-inch pan with nonstick spray. Cover bottom of pan with pineapple slices. Place cherry in center of each slice. Sprinkle brown sugar over pineapple and cherries then drizzle melted butter over brown sugar.
Mix cake mix by directions on box, using reserved pineapple juice instead of water. Bake at 350 degrees until golden brown. Let cool in pan for 20 to 30 minutes. Turn out of pan and cover with glaze.
Glaze:
1/4 cup brown sugar
1/4 cup confectioners sugar
1/2 teaspoon vanilla flavoring
1 tablespoon pineapple juice
FRESH APPLE CAKE WITH CREAM CHEESE ICING
(Mary Faye Boyles)
1 1/2 cups vegetable oil
3 eggs
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla flavoring
3 cups peeled, diced raw apples
1 cup raisins
1 cup chopped black walnuts
Preheat oven to 325 degrees. Coat the apples, raisins and walnuts in a small amount of flour (to prevent them from sinking to bottom of batter).
Blend oil, sugar and slightly beaten eggs. Sift together dry ingredients and add to egg mixture adding vanilla. Fold in apple mixture. Pour into a large greased and floured tube pan. Bake 1 hour 15 minutes. Cool completely. Frost with Cream Cheese Icing.
Cream Cheese Icing
1 (8-oz.) package cream cheese, softened
1/2 stick butter, melted
2 teaspoon vanilla flavoring
1 box (1-lb.) confectioners sugar
Beat all together and spread over cooled cake. Decorate with black walnuts, if desired.
SWISS CHOCOLATE CAKE
(Helen Willis)
1 box Swiss chocolate or German chocolate cake mix
1 small box instant vanilla pudding
3 eggs
3/4 cup oil
1 1/2 cups milk
Mix ingredients together and put in 2 to 3 cake pans. Bake for 25 minutes at 350 degrees.
Icing:
1 (8-oz.) cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1 (12-oz.) carton Cool Whip
1 Hershey’s Bar, chopped
Mix the cream cheese and sugars. Add Cool Whip; mix well. Stir in chopped Hershey’s bar. Put between layers and on outside of cake. (This recipe makes a lot of icing; put a lot between layers.)
CHOCOLATE ECLAIR CAKE
(Rebecca Bowman)
2 packages instant vanilla pudding
1 small container whipped cream
1 box Graham Crackers
1 can chocolate icing
4 cups milk
In 9x13-inch baking dish, place one layer Graham Crackers. Mix pudding with milk as directed on packages. Add whipped cream. Mix well. Spread 1/2 of mixture over crackers. Add another layer of crackers and pudding. Add top layer of crackers. Top with chocolate icing. Refrigerate. Note: Recipe can be made with all low fat ingredients.
Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.
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