Louisiana Mayhaw Association

Mayhaw Deserts 

Mayhaw Cheese Cake

Crust Ingredients
1 ½ cups graham cracker crumbs 
2 tablespoons sugar 
5 tablespoons melted butter

Instructions
Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.


Filling Ingredients
4 (8 oz) bricks 1/3 less fat cream cheese – softened) 
1 ½ cups sugar 
2 tablespoons cornstarch 
4 eggs – room temperature 
½ cup mayhaw pulp (mayhaws squeezed through sieve)

Instructions

Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 ¼ hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.

Topping Ingredients
16 oz reduced fat sour cream 
½ cup sugar 
¼ cup mayhaw pulp

Instructions
Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.

Glaze Ingredients
¼ cup mayhaw juice 
2 tablespoons sugar 
1 teaspoon cornstarch

Instructions
Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.

Contributed by Gerry Craft


Mayhaw Jam Cake

Ingredients
2 cups plain flour
1 teaspoon soda
½ teaspoon salt
1 ½ cups sugar
1 cup cooking oil
3 eggs
1 cup buttermilk
1 cup mayhaw jam
1 tablespoon vanilla
1 cup chopped pecans
 

Instructions
Mix first flour ingredients and blend in oil. Add 4eggs one at a time mixing well after each. Gradually add buttermilk and jam, mixing slowly. Add vanilla and pecans.

Bake in greased and floured Bundt pan at 325 degrees for 1 hour.

While warm, glaze with 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted).

Contributed by Marylin Lyles


Extra Special Mayhaw Cake

Ingredients
1 Package French Vanilla Cake Mix
1 Cup Mayhaw Juice
2/3 Cup Sugar
1/2 Cup Vegetable Oil
4 Eggs

Instructions
Mix last four ingredients; add to cake mix and continue to beat with electric mixer at medium speed for six (6) minutes.

Bake in Bundt pan at 350 degrees for 40 minutes or until done. Let cool for 5 minutes in pan and glaze while hot after turning onto cake plate.

Make glaze from two cups powdered sugar and 1/2 cup of mayhaw juice or butter blended together.

Contributed by Alex Laney, 1st Place winner 


Mayhaw Jelly Layer Cake

Ingredients
1 box moist deluxe classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 pint mayhaw jelly

Instructions
Preheat oven to 350 degrees for metal or glass pans, 325 degrees for dark or coated pans. Grease sides and bottom of six 9-inch pans with shortening. Flour lightly.

Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium for 2 minutes. Pour about 1 cup of batter in pans and bake immediately.

Bake about 10 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 3 to 5 minutes. Cool completely before adding jelly.

Place one cake on plate and cover with jelly, add another cake and more jelly, continue adding cakes and jelly until you have stacked all six cakes, ending with jelly.

Contributed by Marylin Lyles


Mayhaw Cake

Ingredients
3 eggs, slightly beaten
2 cups self-rising flour
2 cups sugar
1 cup cooking oil
1 cup mayhaw pulp
1 teaspoon vanilla1 cup chopped pecans (optional)

Instructions
Mix all ingredients and beat with electric mixer (medium speed) about 3 minutes.

Bake in greased and floured Bundt pan at 325 degrees for 1 hour.

Blend together 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted). Glaze cake while warm.

Contributed by Billy Joe Lyles 


Butter Brickle Cake

Ingredients
1 box yellow butter cake mix
1 pkg. instant pudding (mix butter pecan or vanilla/with butter flavoring)
8 oz. sour cream
1/2 cup vegetable oil
4 eggs
1 pkg. Heath's Bits-O-Brickle chips


Instructions
Beat together cake mix, pudding mix, sour cream, oil and eggs. Fold in butter brickle chips. Pour into Bundt pan and bake for approximately 50 minutes at 350 degrees (Be careful not to overbake. Cut temperature down some the last 15 minutes.)

Serve plain and/or iced with glaze made from powdered sugar, mayhaw juice, and pulp. About a cup of mayhaw juice/pulp will require about four (4) cups powdered sugar.

Contributed by Alex Laney 


Mayhaw-Pecan Pie

Ingredients
1/2 cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter
3 eggs, beaten
1/2 teaspoon vanilla
1 cup pecans, chopped
1 uncooked, 9-inch pie shell

Instructions
Mix sugar, melted jelly and butter and heat on low heat until ugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add chopped pecans and pour mixture into your favorite uncooked pie shell. Bake at 350 degrees for 30 minutes.

Contributed by Marylin Lyles 


Mayhaw Jelly Meringue Pie

Ingredients Filling
1/2 stick of oleo or butter
1 - 8 oz. jar mayhaw jelly
3 tablespoons flour
3 eggs
1 cup of buttermilk
1 teaspoon vanilla

Instructions
Cream oleo/butter and jelly. Add eggs, flour, milk and vanilla. Pour into baked pie shell. Add meringue and cook 25 minutes at 325 degrees.

Ingredients Meringue:
4 to 6 egg whites1/2 to 3/4 teaspoon of cream of tarter
1/2 cup sugar
1/2 teaspoon vanilla

Instructions
Beat egg whites and cream of tarter at high speed until foamy. Gradually add sugar. Beat until sugar is fully dissolved. Add vanilla, beating well. Yields enough for 9-inch pie.    

Mayhaw-Pecan Squares

Step 1 Ingredients
1 1/2 cups sifted flour
½ cup brown sugar
½ cup butter

Instructions
Mix together flour, sugar and butter; pat down well in buttered 9" x 13" pan. Bake in very slowly at 275 degrees for ten minutes.

Step 2 Ingredients
½ cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter
3 eggs, beaten
½ teaspoon vanilla
1 cup pecans chopped

Instructions
Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add pecans and pour over crust. Bake at 350 degrees for about 20 minutes.

Contributed by Billy Joe Lyles, 1st Place winner



Mayhaw Jelly Roll

Instructions & Ingredients
Grease a 15 1/2" x 10 1/2" jelly roll pan and line bottom with greased brown paper or with aluminum foil. Sift together and set aside:

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Instructions
Beat 3 large eggs (2/3 cup) in a small mixer bowl until thick and lemon-colored. Pour beaten eggs into large bowl. On low speed, blend in 1/3 cup water and 1 teaspoon vanilla.

Slowly mix in dry ingredients on low speed, just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with confectioner's sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll together cake and towel, starting at the narrow end. Cool on wire rack. Unroll cake and remove towel.

Spread with soft mayhaw jelly. Roll cake up again. If desired, sprinkle with confectioner's sugar.

Bake in preheated oven at 375 degrees for 12 to 15 minutes.

Contributed by Marylin Lyles 


Mayhaw Jelly Roll 2

Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
About a cup of mayhaw jelly
Powdered sugar

Instructions
Heat oven to 375 degrees. Line jelly roll pan, 15 1/2" x 10 1/2" x 1", with aluminum foil or waxed paper; grease generously. Beat eggs in a 1 1/2 quart bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into 2 1/2 quart bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake form edges of pan; invert on towel generously sprinkled with powdered sugar.

Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake in towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar.

Contributed by Alex Laney 


Mayhaw Jam Flowers

Ingredients
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 tablespoon milk
1 teaspoon vanilla
2 teaspoons baking powder
2 1/4 cups flour
1 pint mayhaw jam

Instructions
Cream butter and sugar. Add eggs, milk, vanilla, and dry ingredients. You want a stiff dough, but I find sometimes it takes slightly less than this amount of flour, sometimes slightly more. Roll 1/2 dough thin, cut flower bottom and place on greased baking sheet. Bake at 400 degrees for about 10 minutes. Roll 1/2 dough thin, cut top of flower by cutting the same shape and then cut a hole in the center and place on greased baking sheet. Bake at 400 degrees for about eight minutes. Cool completely.

To assemble, spread warm jam over whole flower almost to edges; top with cutout flower. Press together to make sandwiches. Fill center with jam. Store between layers of waxed paper in airtight container. Makes about 4 dozen 1 1/2 flowers.

Contributed by Billy Joe Lyles, 1st Place winner