Desserts
Vanilla Pudding (Sharon)
Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup soft margarine&
1 cup coconut
1 pack almonds
Mix until crumbly and spread on cookie sheet. Bake at 350 degrees for 15
minutes. Stir often and bake until brown. Let cool. Cook 1 large package
vanilla pudding according to recipe, omitting 2/3 cup milk. Cool. Whip 1/2
pint whipping cream. Mix into pudding. Pour into "crust."
"Northern" Peach Cobbler (Delphine)
Mix together and pour into 8 x 8 (or similar size) baking
pan:
2 cups canned peaches, sliced and drained. Reserve juice.
1 tablespoon tapioca
1/3 cup sugar
1/4 teaspoon salt
1/2 cup peach juice
Sift together 1 cup flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt
and 1/2 cup sugar. Cut in 1/4 cup shortening, and mix well. Add 1/3 cup
milk, and stir into soft dough. Drop by spoonfuls onto peach mixture. Bake
at 375 degrees for 40-45 minutes.
"Southern" Peach Cobbler (Sheila)
1 cube butter
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup sugar
2 cups fresh peaches, peeled and sliced. Reserve juice.
Preheat oven to 350. Place butter into 9 X 13 oven-proof pan, and put into
oven to melt. Mix flour, baking powder, and salt together in a bowl. Add
milk and sugar to make a batter. Remove the hot dish with the melted butter
from the oven. Pour the batter into the hot dish, and then spoon the peaches
and juice evenly over the batter. Bake about 30 minutes until the batter is
golden brown.
Gingerbread (Sheila)
1/2 cup shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
1-1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup boiling water
Cream shortening and brown sugar. Add egg and molasses, and beat well. Mix
dry ingredients, and add them alternately with the boiling water. Pour into
8-inch square pan. Bake at 350 degrees for 35-40 minutes. Serve warm with
lemon sauce or whatever.
Broken Glass Torte (Delphine)
Crust:
2 dozen crushed graham crackers
1/2 cup soft butter
1/2 cup sugar
Combine above ingredients and pack 2/3 in bottom of 9 x 13 pan. Set aside
remainder for top. Dissolve, separately, one small package each of red,
orange and green jello in 1-1/2 cups hot water. Set each in pans so that
jello is about 1/2 inch thick. Let set and cut into small cubes. Dissolve 1
package unflavored gelatin in 1/4 cup cold water. Add 1 cup hot pineapple
juice. Let chill but not set. Whip 2 cups whipping cream. Add 1/2 cup sugar
and 1 teaspoon vanilla. Fold cooled unflavored gelatin into whipped cream
and blend well. Add colored jello cubes and turn into crust. Place remaining
crumbs on top.
Peanut Butter Cups (Sheila)
1 cup peanut butter (chunky or regular)
2-1/2 cups powdered sugar
1 cup margarine, melted
2 cups graham cracker crumbs
12-ounce package chocolate chips
Combine first four ingredients and press into 9 x 13 or 7 x 12 pan. Melt
chocolate chips and spread over top. Refrigerate to reset chocolate.
Sex-In-A-Pan (Sharon)
Crust:
1/2 cup butter or margarine
1 cup flour
1/4 cup sugar
Mix till crumbly and press into the bottom of a large (9 x 13 or
thereabouts), deep pan. Bake 20-25 minutes at 325 degrees and cool.
First layer:
2 8-ounce packages cream cheese
1/2 cup powdered sugar
1 small tub cool whip
Combine cream cheese and sugar. Add cool whip. Spread on crust base.
Second layer:
3 cups milk
1 small package instant chocolate pudding
1 small package instant vanilla pudding
1 small package instant caramel pudding
Pour milk into mixing bowl. Add all pudding mixes (at once) and beat 2
minutes. Spoon over cream cheese layer.
Third layer:
1 cup whipping cream, whipped
12 chocolate wafers, crushed
Do not add any sugar or vanilla to the whipped cream. Spread whipped cream
over top and sprinkle wafer crumbs over top. Makes 16-18 servings. Keep
refrigerated.
Apple Crunch (Delphine)
3 medium apples, sliced thin
3/4 cup oatmeal
3/4 cup brown sugar
1/2 cup flour
1/2 cup butter
Arrange apple slices in greased 8-inch pan. Combine oatmeal, brown sugar and
flour and cut in butter. Sprinkle on top of apples. Bake at 350 degrees for
45 minutes . Serve warm with whipped cream.
Tea-Time Tassies (Delphine)
3 ounce package cream cheese
1 cup flour
1/2 cup butter or margarine
Soften butter and cream cheese to room temperature. Blend in flour and stir
well. Chill. Shape into 24 1-inch balls. Place individual balls into
ungreased small-muffin size muffin tin. Press dough against bottom and
sides.
Beat together until smooth:
1 egg
1 tablespoon soft butter
1 teaspoon vanilla
3/4 cup brown sugar
Dash of salt
Divide 1/3 cup chopped pecans or walnuts amongst the 24 "tart" shells. Add 1
teaspoon egg mixture to each shell and top with 1/3 cup chopped pecans or
walnuts, again divided amongst shells. Bake at 325 degrees for 25 minutes or
until filling is set. Cool and remove from pan.
Old-Fashioned, Creamy Rice Pudding (Sheila)
1 quart milk
1/4 teaspoon salt
1/2 cup uncooked white rice
1/2 cup raisins
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup evaporated milk
Nutmeg (optional)
In heavy saucepan, bring milk and salt to a simmer. Stir in rice and simmer
15 minutes, stirring occasionally. Add raisins and cook until rice is
tender, about 5 minutes. Meanwhile, in mixing bowl, beat eggs with sugar,
vanilla and evaporated milk. Add 1 cup cooked rice mixture and stir until
blended. Return mixture to saucepan and cook on low heat, stirring
constantly until slightly thickened, about 15 to 20 minutes. Pour into bowl
and cool, stirring frequently. Serve warm or well chilled with a sprinkling
of nutmeg. Makes 6 servings.
Quick Rice Pudding (Sheila)
1 small package vanilla pudding (not instant)
2 cups milk
1/2 cup Minute rice
1/2 cup raisins
1/4 teaspoon cinnamon
Blend pudding mix, milk, and rice in a 2-quart microwave-safe dish.
Microwave on high setting for 6 to 8 minutes, stirring once or twice. Add
raisins and cinnamon, cover, and let rest for 5 to 10 minutes. Stir and
chill. Makes 5 to 6 servings.
Nory Miller's Fantastic Flan (Sheila)
1/2 cup sugar
6 egg yolks
14 ounces (regular can) condensed milk
12 ounces (regular can) evaporated milk
2 tablespoons vanilla
Caramelize the sugar. (Heat sugar in a heavy pan over medium to medium-high
heat, stirring or shaking CONSTANTLY. Sugar melts and turns light golden
brown when caramelized, about 10 minutes.) QUICKLY pour caramelized sugar
into baking dish. (You can use the same pan for both caramelizing and baking
if you are using cookware that is both stove-top and oven-safe.) Beat the
egg yolks. Add the condensed and evaporated milks and vanilla. Pour egg-milk
mixture into baking dish with caramelized sugar on the bottom. Place this
pan into a larger pan filled about half-way with water. Cover flan pan only
with foil. Bake at 400 degrees for one hour.
Lime Dessert/Salad (Judy Jean)
Combine one 8-ounce can crushed pineapple, 1/2 cup water and
1/4 to 1/2 cup sugar. Bring just to a boil and pour over one small package
lime jello. Stir and cool. When thick and syrup-like, pour over 1 cup
whipped cream and 2 bananas. Fold together and pour into mold. May add red
cherries for Christmas decoration.
Christmas Plum Pudding with Hard Sauce (Sheila)
Plum pudding:
3 slices bread, torn into pieces
1 small can (5-1/3 ounces) evaporated milk
2 ounces beef suet, ground
3/4 cup packed brown sugar
1 beaten egg
1/4 cup orange juice
1/2 teaspoon vanilla
1-1/2 cups raisins
3/4 cup snipped pitted dates
1/2 cup diced mixed candied fruits and peels
1/3 cup chopped walnuts
3/4 cup flour
1-1/2 teaspoons cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground mace
1/4 teaspoon salt
Soak torn bread in evaporated milk in a large mixing bowl about 3 minutes or
until softened. Beat lightly to break up. Stir in ground suet, brown sugar,
egg, orange juice and vanilla. Add raisins, dates, candied fruits and peels
and nuts. Stir together flour, cinnamon, baking soda, cloves, mace and salt.
Add to fruit mixture and still until combined. Pour mixture into
well-greased 6-1/2 cup tower mold (or something equivalent in size to 3
pound shortening can). Cover with foil and press tightly against rim. Place
on a rack in a deep kettle (a water-bath canner works well), and add boiling
water to a depth of 1 inch. Cover kettle and boil gently (bubbles break
surface). Steam in this manner for 4 hours or until done. Add more boiling
water if necessary. Cool 10 minutes before unmolding. Serve warm with hard
sauce (recipe below). Serves 10+.
Hard sauce:
1/2 cup butter or margarine, softened
2 cups sifted powdered sugar
1 teaspoon vanilla
Using electric mixer, cream together softened butter or margarine and
powdered sugar in small mixing bowl. Beat in vanilla. Spread in medium-sized
loaf pan and chill to harden. Cut into squares to serve on top of plum
pudding (or gingerbread).
Noodle Kugel (Judy Jean)
1/8 pound melted butter
1/2 cup sugar (scant)
1 cup sour cream
2 cups milk
1 pound cottage cheese
1/2 teaspoon salt
1 teaspoon vanilla
1/2 pound farmer's cheese
1/2 pound cream cheese
6 beaten eggs
1/2 pound medium-sized noodles, cooked in salt water and drained
Mix all ingredients but noodles together. Stir in the noodles. Pour into 9 x
13 inch buttered casserole dish.
Topping:
1/2 cup brown sugar
1/2 cup slivered almonds
2 tablespoons melted butter
Combine and spread over noodle mixture. Bake at 350 degrees for 1-1/2 hours.
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