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Servings: 12

Ingredients:

Crust:

  • 1 box refrigerated pie crust, softened as directed

Filling:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 2 to 3 medium bananas, sliced topping
  • Sweetened whipped cream

Directions:

Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.


Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.

Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.

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Submitted by: David in Sales

Passed down for more than 140 years, this recipe was originally made in a wooden stove.

Ingredients:

  • 3 cups Sugar
  • 2 1/4 cup Lard (shortening)
  • 1 1/2 cups sour milk or buttermilk
  • 3 teaspoons soda
  • 3 teaspoons salt
  • 3 eggs
  • Flavor with a few teaspoons of lemon or any flavor
  • Flour enough for stiff dough

Directions:

  • Combine wet ingredients. Add dry ingredients.
  • Roll thin, cut and bake at 350 degrees until edges are brown.

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Submitted by: Trisha, friend of Sparboe

Ingredients:

  • 1 cup sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 1/2 tsp vanilla
  • 1 8 or 9 inch pie crust

Directions:
Beat sugar and butter until fluffy (the fluffier the better). Add cooled chocolate and vanilla. Beat until fluffy. Add eggs one at a time. Beat until thoroughly mixed scraping the bowl constantly.

Pour into pie shell. Chill 1 hour and garnish with whipped cream and chocolate curls.

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Submitted by: Dawn in Accounting

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1 tbsp Sugar
  • 6 tbsp unsalted butter, melted

For the filling:

  • 2 1/2 lbs. cream cheese (40 oz.)
  • 1 1/2 c sugar
  • 5 XL eggs, at room temperature
  • 2 XL egg yolks, at room temperature
  • 1/4 c sour cream
  • 1 tbsp grated lemon zest
  • 1 1/2 tsp pure vanilla extract

For the topping:

  • 1 cup red jelly, such as currant, raspberry or strawberry
  • 3 half-pints fresh raspberries

Raspberry-Cheesecake

Directions:

Preheat oven to 350 degrees F. To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees. To make the filling, cream the cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your spring form pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

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Submitted by: Hayley, friend of Sparboe
From Ina Garten, The Barefoot Contessa

Ingredients:

  • 1 box of chocolate cake mix
  • 1 box of instant chocolate pudding
  • 3/4 c. whole milk
  • 1/2 c vegetable oil
  • 1/2 c. water
  • 1/4 c. mayo
  • 4 large eggs
  • 1/4 c. Amaretto
  • 1 tsp. almond extract
  • 1 c. mini chocolate chips

photo-2-copy

Directions:

Mix all ingredients together. Fold chocolate chips into mix. Pour into greased bunt pan and bake at 350 degrees for 55 minutes. Allow to cool completely before removing from pan.

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Submitted by: Sadie in Logistics

Ingredients:

  • 1 cup softened butter
  • 1 1/2 cup pureed pumpkin
  • 3/4 cup honey or agave nectar
  • 3 whole eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 3/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 3 cups rolled oats
  • 3/4 cup ground flax
  • 3+ cups flour
  • Raisins or chocolate chips (optional)

Pumpkin-Spice-Oatmeal-Cookies-copy

Directions:

Cream butter, pumpkin and honey together. Beat in liquid and combine dry. Add raisins or chocolate chips if desired. Drop teaspoon scoops onto cookie sheet and bake at 375 degrees about 10 minutes.

Modification: add 1/4-1/2 cup sugar for a sweeter cookie.

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Submitted by: Trisha, friend of Sparboe

Servings: 12

Ingredients:

Crust:

  • 1 cup of butter
  • 2 cups of flour
  • 1/2 cup of brown sugar

Filling:

  • 6 egg yolks, beaten
  • 1/2 tsp of salt
  • 1 cup of cream
  • 5 cups of rhubarb, finely chopped

Meringue Topping:

  • 6 egg whites
  • 3/4 cup of sugar
  • 1/8 tsp cream of tarar
  • 1/4 tsp of salt
  • 1 tsp of vanilla

Rhubarb-Torte

Directions:

Mix together crust ingredients and push into a 9×13 pan. Bake for 10 minutes at 350 degrees.

Combine all filling ingredients and pour over crust. Bake again for 45 minutes at 350 degrees.

Combine meringue topping ingredients and beat until stiff. Spread over filling. Bake at 325 until nicely browned.

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Submitted by: Coleen in Accounting