Joe and Gina Ables Music Ministries
Desserts - Cakes, Cookies, Pies, Candy, Etc.
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Desserts - Cakes, Cookies, Pies, Candy, Etc.

Apple Pie


Blond Chocolate Chip Brownies

Buttermilk Pie

Chocolate Cherry Ice Cream Pie

Green Tomato Cake with Cream Cheese Icing

Hospitality Pie (Vivian Rish)

Ice Cream Sandwich Dessert (Vivian Rish)

Easy Key Lime Pie

Peach Cobbler

Peanut Butter Brownies

Peanut Butter Pie 



Apple Pie


1 Pillsbury  prepared double pie crust

7 cups Granny Smith apples (peeled, cored, sliced)


cup sugar

3 tablespoons cornstarch

teaspoon cinnamon

teaspoon nutmeg

teaspoon ground clove

1/8 teaspoon salt


Preheat oven to 425 degrees.  Place one crust in the bottom of a 9” pie pan.  Place sliced apples in a large mixing bowl.  In another bowl mix SPLENDA, spices, corn starch and salt.  Sprinkle small amount of spice mixture over apples and toss; adding a little at a time until apples are coated.  Spoon apple mixture into piecrust.  Take second pie crust and cut out small designs (I used a small leaf hors devours cutter.)  Cover the apples with second pie crust and seal the edges and trim.  I make an “O” out of aluminum foil and place around the edge of the pie crust so it will not burn.  Place on cookie sheet and bake for 50 minutes or until the top crust is golden.  Serve warm with ice cream.




1+ 16 oz package phyllo dough

1 pound chopped pecans

1 cup melted butter

1 teaspoon ground cinnamon

cup sugar



1 cup water

1 cup sugar

1 teaspoon vanilla

cup honey


Preheat oven to 350.  Brush a 9”x 13” jelly roll pan with melted butter.  Stir chop nuts with cinnamon and sugar.  Set aside.  Unroll one section of the phyllo dough.  Place 2 sheets of dough in the pan (it’s ok to cut it to fit and ok if it overlaps some).  Brush with butter.  Repeat until you have 6-8 sheets layered.  Sprinkle with about 4+ tablespoons of nut mixture.  Top with 2 sheets of dough, butter, nuts, layering as you go.  The top layer should be 6-8 sheets of dough.  Butter top layer.


Cut all the way through the bottom into approximately 24 squares, and then cut again diagonally into triangles.  (I do 4 long rows by 6 short rows, and then cut diagonally.)  Bake for about 50 minutes until golden brown.


While baklava is baking, make the glaze.  Boil sugar and water until sugar is completely melted.  Add vanilla and honey.  Simmer for about 20 minutes.


Remove baklava from oven and IMMEDIATELY spoon glaze over it.  (It will sizzle.)  Let it cool and place in the extra large cupcake papers.  Do not cover until completely cooled.



Blond Chocolate Chip Brownies


2 2/3 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter

2 1/2 cups brown sugar (packed)

3 eggs

1+ cup chopped pecans

3/4+ cup chocolate chips


Preheat oven to 350 degrees.  Grease a 13x9 pan.  Melt butter in a pan and add brown sugar, mix well.  Let cool for 10 minutes.  Pour butter/sugar mixture in a mixing bowl.  Add eggs, mixing one at a time.  Sift the flour, baking powder, and salt together.  Stir in flour mixture with the liquid mixture.  Add pecans and chocolate chips.  Bake 25-35 minutes until golden.  Put aluminum foil around the edge of the pan to keep edges from getting hard.



Buttermilk Pie

(Makes 2 large pies)


2 1/2 cups sugar

1/2 cup all-purpose flour

2 cups buttermilk

2 eggs

1 stick butter (melted)

1 tablespoon vanilla extract

2 uncooked 9" pie shells


Sift sugar and flour together.  Beat buttermilk and eggs in the flour mixture until smooth.  Add melted butter and extract.  Mix thoroughly.  Pour into pie shells.  Bake at 325 for approximately 1 hour until set.  Cool.  Chill.  Yummmmm!


Chocolate-Cherry Ice Cream Pie

(as seen in Simple & Delicious Magazine)


1 Bottle Chocolate Hard-Shell Ice Cream Topping

1 Graham Cracker Crust

1 Jar Maraschino Cherries (drained)

1 Quart Vanilla Ice Cream (softened)

10 small Reese's Peanut Butter Cups (quartered)


Pour half of the ice cream topping over the crust, spread evenly.  Freeze for a few minutes until firm.  Set aside 6-7 cherries for garnish.  Chop the rest.  Stir ice cream and cherries together.  Spoon in the crust on top of the hard-shell chocolate.  Place the peanut butter cups on top and drizzle with the hard-shell chocolate.  Arrange remaining cherries on top.  Freeze.  Serve.


Hospitality Pie (Vivian Rish)

(Makes 3 pies—enough to share.)


1 can Sweetened Condensed Milk

1 8 oz. block Cream Cheese

2 cups Coconut

16 oz. Cool Whip

1 cup chopped pecans

1 stick Margarine

Caramel Ice Cream Topping

3 Graham Cracker Crusts


Mix condensed milk with cream cheese until smooth with mixer.  Fold in Cool Whip.  Mix coconut, pecans, and margarine and toast at 350 F stirring every 5 minutes until brown.  Cool.  Put a layer of the first mixture in crust and top with coconut and pecan mixture.  Drizzle with caramel topping.  Repeat to make second layer.  Freeze.  Remove from freezer about 15 minutes prior to serving.



Ice Cream Sandwich Dessert (Vivian Rish)


2 boxes of 12 Ice Cream Sandwiches

1 large bowl Cool Whip

Maraschino Cherries (drained)


Put small amount of Cool Whip in the bottom of a 9” x 12” casserole dish.  Make 2 layers of ice cream sandwiches, cutting to fit in dish.  Cover with Cool Whip.  Top with cherries.  Freeze.  Cut into squares.  Serve frozen.



Green Tomato Cake


4 cups green tomatoes (peeled and chopped)

1 tablespoon salt

cup butter

2 cups sugar

2 eggs

2 cups all-purpose flour

cup raisins

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

teaspoon salt

cup pecans (chopped)


Preheat oven to 350 .  Grease and flour a 9x13” pan.


Place tomatoes in a bowl, sprinkle with 1 tablespoon salt and set aside for 10 minutes.  Rinse thoroughly with cold water and drain.


Cream butter and sugar.  Add eggs and beat until smooth.


Sift flour, spices, baking soda, and salt together.  Add raisins and nuts to dry mixture.  Add dry mixture to creamed mixture.  Mix well.  Dough will be very stiff.  Add drained tomatoes and mix well.  Pour into prepared pan.  Bake for 40-45 minutes or until toothpick inserted comes out clean.  Cool and cover with icing and garnish with pecan halves.




Cream Cheese Icing


8 oz. cream cheese (softened)

cup butter (melted)

2 teaspoon vanilla

1 lb. box 10x sugar


Beat cream cheese until light and fluffy.  Gradually add the melted butter, beating until thoroughly mixed.  Add vanilla.  Gradually add sugar.  Beating until smooth.  Smooth icing over the top and sides of cooled cake.




Easy Key Lime Pie


1 8-oz. container Cool Whip

1 can Sweetened Condensed Milk

1/2 cup key lime juice (I use Rose's - it saves more time)

1 Graham Cracker Pie Shell

1-2 drop(s) green food coloring (optional)


Mix condensed milk and lime juice with spoon.  Stir in Cool Whip and food coloring.  Spoon in pie shell.  Put a little twist of lime on top to garnish.  Refrigerate for a couple of hours.  Fast, easy, and good.



Peach Cobbler


8 peaches (peeled and sliced) or 2 cans sliced peaches without juice

1 cup self-rising flour

1 cup sugar

1 cup milk

cup butter

1 teaspoon almond extract


Melt butter in bottom of 9 x 13” casserole dish.  Add sliced peaches.  Set aside.  Stir sugar, milk, flour, and almond extract until well blended.  Pour over peaches.  Bake at 400 for 30 minutes until brown and bubbly.



Peanut Butter Brownies


cup smooth or chunky peanut butter

1/3 cup butter or margarine

2/3 cup sugar

cup packed brown sugar

2 eggs

+ teaspoon almond extract

1 cup self-rising flour


Combine peanut butter and butter, blending well.  Gradually add sugars, beating until light and fluffy.  Add eggs, beating well.  Add extract.  Add flour to creamed mixture, stirring well.  Spread evenly in a greased 9” square pan.  (They may over-bake around the edges, put aluminum foil along the top of the edge of pan about 1 inch.)  Bake at 350 for 30-35 minutes.  Cool completely in pan.  Cut into 1 squares with plastic knife.  (A plastic knife cuts into brownies without getting gooey.)



Peanut Butter Pie 


3 oz. cream cheese (room temp)

1 cup 10x sugar (sifted)

1/2 cup milk

1/2 cup peanut butter

8 oz. Cool Whip

1 graham cracker crust

Smucker’s Chocolate (Hard Shell)


Mix first 4 ingredients with mixer.  Stir in cool whip.  Pour in graham cracker crust.  Freeze.  Drizzle chocolate over when ready to serve.  (KEEP FROZEN)





1 tablespoon sugar

1 tablespoon ground cinnamon

1 cup shortening

1 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

teaspoon salt

2 teaspoons cream of tartar


Combine 1 tablespoon sugar and cinnamon in a small bowl.

Cream shortening; gradually add 1 cups sugar, beating well.  Add eggs; beat well.  Stir in vanilla.

Sift together flour, soda, salt, and cream of tartar in a medium mixing bowl.  Add to creamed mixture; mix well.

Shape dough into 1-inch balls, and roll in reserved cinnamon mixture.  Place 2 inches apart on lightly greased cookie sheets.  Bake at 400˚ F for 6-7 minutes or until lightly browned.  Remove to wire racks to cool.  Yield:  about 4 dozen.