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---DESSERTS---
CRUST:
1 cup flour
SECOND LAYER:
THIRD LAYER:
FOURTH LAYER:
Myrl Cooper Rainey (Basils maternal aunt)
1 cup choped nuts
1 cube butter, melted
Add dry ingredients to butter. Pat into bottom of 13X9X2inch pan and bake 20 minutes at 375 degrees.
8 oz. cream cheese
1-1/2 cups Cool Whip
1 cup powdered sugar
1 (small) pkg vanilla instant pudding
3 cups milk
1 (small) pkg chocolate instant pudding
2 teaspoons vanilla
Mix chocolate pudding according to directions and spread on top of cheese layer.
Mix vanilla pudding according to directions; add vanilla and spread on top of chocolate pudding.
Spread 1-1/2 cups Cool Whip over third layer.
Sprinkle with grated Hershey bar.
Refrigerate until serving time--refrigerate leftovers.
1 pkg. 8 inch flour tortillas
1 cup sugar
HEAT the sugar, water and butter until the butter melts. Add cinnamon to the syrup. Pour half of syrup over tortilla rolls; bake 25 minutes at 350 degrees. Pour remaining syrup over (make sure all rolls are included in the syrup).
SPRINKLE with cinnamon sugar (1/8 cup sugar and 1 Tbsp. cinnamon. Bake 20 minutes at 350 degrees.
SERVE warm with vanilla ice cream or Cool Whip.
1 can apple pie slices, drained
FILL tortillas with apple slices, shake on a little cinnamon and roll up in small rolls, enchilada-style. Spray 13X9X2inch Pyrex baking dish with Pam. Place rolls in dish--length-wise of the dish.
1-1/2 cups water
2 cubes butter
1 tsp cinnamon
MELT butter in 13X9X2 baking dish. Combine flour, 1 cup sugrar, baking powder and salt; add milk, stirring just until dry ingredients are moistend. Pour batter over butter (do not stir.)
BRING remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir.) Sprinkle with cinnamon, if desired.
BAKE 40-45 minutes, or until golden brown, at 375 degrees Sprinkle with granulated sugar, right out of the oven. Serve warm or cool.
10 servings
1/2 cup butter
1 cup flour
2 cups sugar, divided
1 Tbsp. baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 Tbsp lemon juice
1 shot Southern Comfort liquer
Cinnamon or nutmeg (Optional)
6 oz, butter
Mix together. Pat into bottom of 9X13X2inch pan. Brown at 350 degrees. Cool.
12 oz. cream cheese
Cream softened cheese and add sugar. Fold in Cool Whip; spread on top of crust.
Nora Currin Thrasher
Mr. and Mrs. Thrasher were our neighbors when I was in my teens. He farmed and she taught school. Mrs. Thrasher had her 100th birthday on February 21, 1999.
2 cups flour
1 cup finely chopped pecans
2 Tbsp. sugar
2 cups powdered sugar
\1 carton Cool Whip topping
1 can cherry pie filling
Spread pie filling on top and refrigerate. Cut in squares to serve.
1/4 cup flour
Sift together flour, sugar and salt. Blend together egg yolks, juice, peel and milk. Combine liquid and dry ingredients; beat until smooth. Fold in egg whites; pour into 8X8X2inch baking pan. Place in larger pan with hot water. Bake in slow 325 degree oven for 45 minutes. Serve warm or cold, cut into squares.
This cake-pudding makes its own sauce as it bakes.
1-1/2 cups milk
1 cup sugar
1 Tbsp grated lemon peel
1/2 tsp salt
3 egg whites, stiffly beaten
3 egg yolks, well beaten
1/4 cup fresh lemon juice
2 pounds (8 cups) tart apples, cored and sliced
In a large bowl, toss apples with 1/4 cup sugar and 2 tablespoons flour. Turn apples into a deep 9 inch pie plate. In a small saucepan, melt butter over medium heat; remove from heat.
Stir in 1/2 cup sugar, 2 tablespoons flour, milk and cinnamon. Return to heat, stirring about 2 minutes, until mixture is smooth and bubbly. Remove from heat; stir in oats.
3/4 cup sugar
1/4 cup flour
1/4 cup butter
2 tablespoons milk
3/4 cup old-fashioned rolled oats
1 teaspoon cinnamon
Spoon evenly over apples; bake 30-35 minutes, until apples are tender and topping is golden, in preheated oven at 375 degrees. Serve warm or at room temperature, with or without ice cream.
8 servings
2 cups graham cracker crumbs
Mix and press into pan; bake 10 minutes at 350 degrees.
Filling:
Beat butter, eggs and powdered sugar 20 minutes with mixer; pour over crust and let stand one hour in refrigerator. Top with sliced bananas. Layer pineapple over bananas.
Spread Cool Whip over pineapple and sprinkle with chopped nuts. Refrigerate for at least one hour.
1 cube butter, melted
2 cubes butter
2 eggs
2 cups powdered sugar
4 sliced bananas
20 ounce can crushed pineapple, drained
9 ounce carton Cool Whip
1/2 cup chopped toasted nuts
Recipe from Hallie Jacobus Pitts--1979. Hallie babysat Ronnie, Donnie and Marlana when I worked at the Post Office in 1951. We have been friends ever since.
2 cans fruit pie filling (your choice)
Spread pie filling (cherry, apple, berry, etc.) in 13x9x2inch baking pan which has been sprayed with Pam. Sprinkle with nuts, then sprinkle cake mix on top. Sprinkle melted butter on top of cake mix, then bake 40-50 minutes at 375 degrees.
18 ounce box yellow cake mix
1 cup nuts
2 cubes butter, melted
Serve warm or cold, topped with vanilla ice cream or whipped cream.
2 cups quick oats
Heat oven to 350 degrees. Combine oat, flour, soda and salt; set aside. Beat butter, sugar and vanilla until fluffy. Add dry ingredients; mix until crumbly. Reserve 1 cup crumbs; press remaining crumbs firmly on bottom of 13x9x2inch pan. Bake 10 minutes.
1 cup sifted flour
Stir together and spread evenly in shallow pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Spread 2/3 of crumbs in 13x9x2inch baking dish.
2 egg whites
Beat all but cream at high speed to stiff peaks (about 10 minutes). Fold in whipped cream.
For a party--top with a dollop of whipped cream and a strawberry--this is a great dessert for a baby shower.
Recipe from Theo Williams--1964. Theo lived next-door to us in Spring Valley. In fact, Theo designed our house, as well as theirs. A very talented lady.
2-1/4 cups milk
Mix 1/4 cup sugar and cornstarch in a large saucepan; slowly stir in 2 cups milk. Bring to boiling; boil gently 1 to 2 minutes; remove from heat and set aside.
1 cup graham cracker crumbs
Combine crumbs, coconut and nuts. Beat egg whites, salt and vanilla until soft peaks form; add sugar gradually, beating until very stiff. Fold in crumb mixture and spread in
well-greased 9 inch pie plate. Bake 30 minutes at 350 degrees. Cool. Cut in wedges and top with a scoop of ice cream.
Crust:
Mix as you would pastry. Line bottom of 13x9x2inch baking dish. bake 15 minutes at 350 degrees. Cool
Filling:
3 small packages lemon instant pudding mix
Spread with remainder of large-size carton of whipped topping. Sprinkle with nuts. Refrigerate at least 24 hours.
Recipe from Ginni Spitzer, one of my bridge friends--1978. Ginni was a very friendly, kind person. She lost an eye to cancer in 1980 and died of cancer in 1983.
2 cans Eagle Brand sweetened condensed milk
Mix all ingredients and freeze in ice cream maker.
You may substitute orange pop for the strawberries and 1 large can crushed pineapple for the strawberries.
1 cup pecans, toasted
Position rack in center of oven heat oven to 325 degrees. Butter 9 square ovenproof glass baking dish.
Using the steel knife of a food processor coarsely chop pecans using 4-5 on/off turns of the processor. Remove from bowl. Chop apple pieces in 3 batches until uniformly coarse, using 4-5 on/off turns. .
8 slices raisin bread, halved
Use knife in processor. Drop bread in while running; process 5-10 seconds, or until crumbled. Set aside.
1/3 cup plus 1 tablespoon flour
Combine flour, sugar and salt in heavy saucepan. Beat egg yolks; combine yolks and milk, mixing well. Stir in dry ingredients. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla and 4 tablespoons butter.
This is as near the way Mama (Inez Voorhees Stunkard) made banana pudding as I can get--Mama usually cooked with a pinch of this and a little of that--like most cooks of her time--and never left any recipes that I know of.
1-pound loaf cinnamon-raisin bread
Break bread into small chunks place in a large bowl. Add milk and let soak 10 minutes. Work with hands until milk is absorbed.
Combine eggs and next four ingredients. Stir into bread mixture; pour into 13x9x2 baking dish which has been sprayed with Pam. Bake at 350 degrees for 50 minutes, or until knife comes clean.
12 slices cinnamon bread
Remove crusts from bread; cut each slice diagonally in half to form triangles. Arrange half of triangles in single layer, overlapping if necessary, in shallow 2-quart baking dish which
has been sprayed with Pam. Drizzle with half of chocolate; repeat with remaining bread slices. Serves 10
4 eggs, slightly beaten
Combine first 6 ingredients in medium bowl; stir well. Coarsely chop peaches and add to milk mix. Add bread to milk mix and stir. Spoon into five 10-ounce custard cups coated with Pam. Bake at 350 degrees for 45-50 minutes. or until knife comes out clean. Serve warm.
2 cups half-and-half
Mix well half-and-half, cream, eggs sugar and vanilla. Arrange bread on bottom of buttered pan. Pour mix over bread. Mix cinnamon with teaspoon of sugar and sprinkle over bread. Sprinkle raisins over top. Cover with foil and bake in water bath at 400 degrees for 75-90 minutes.
2/3 cup cracker crumbs
Combine crumbs, sugar, salt and milk; stir in melted butter and beaten egg yolks. Add vanilla. Pour into baking dish which has been sprayed with Pam and bake at 325 degrees for one hour. Remove from oven and top with meringue made from beating the egg whites until stiff, gradually adding powdered sugar and lemon juice. Bake at 300 degrees until meringue is brown, about 25 minutes.
I first ate Cracker Pudding at Good 'n Plenty Farm Restaurant in Lancaster County, Pennsylvania. I was surprised at how good it was.
Bottom layer:
Spray 8x8x2 baking dish with Pam. Sift flour, sugar, baking powder, salt and cocoa into mixing bowl. Melt butter; add to flour mixture with milk and vanilla. Mix well; spread evenly in baking dish.
Top layer:
Mix sugars and cocoa thoroughly. Sprinkle evenly over bottom layer. Carefully pour water over top. Bake at 325 degrees for 40 minutes.
Recipe is from the Holly Hobbie Cookbook which we gave our Granddaughter Genee for her eighth birthday. This was her first cookbook and the first recipe she ever made.
1 cup dairy sour cream
In a small bowl, blend sour cream ad frosting; beat at highest speed until smooth and creamy. Spoon into serving dishes; chill 30 minutes before serving. Store leftovers, covered, in refrigerator.
8 slices day-old bread, cut into 1 cubs
Heat oven to 350 degrees. Butter a 1-1/2 quart baking dish. Toss bread and pineapple in a medium-sized bowl; spread out in baking dish. In same bowl, beat eggs with mixer or wire whisk until light and fluffy; beat in butter and sugar until blended. Pour over bread mixture. Bake about 40 minutes, until puffed and golden. Serve immediately.
16 servings
15 ounce can pumpkin
In mixer bowl, beat together pumpkin, sugar, eggs, milk, cinnamon, allspice, nutmeg and salt. Pour into a (very) well-greased and floured 13X9X2" baking pan (Pam or vegetable oil spray won't work on this job).
Sprinkle the dry cake mix over the pumpkin mixture, then sprinkle the nuts over the cake mix. Spoon butter (or mixture) evenly over the top. Bake at 350 degrees for 50-60 minutes. Let cool in pan 15 minutes, then invert onto tray or platter. Crust will be on the bottom and the pumpkin custard will be on top.
Could be served with a dollop of Cool Whip whipped topping.
Crust:
Preheat oven to 350 degrees.
Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms.
Filling:
Bring cream and sugar in medium saucepan just to a boil, stirring occasionally. Remove from heat.
First layer:
1/2 cup butter
2nd layer:
8 ounces cream cheese, softened
Mix well and chill.
3rd layer:
2 small packages lemon instant pudding*
Beat until thick. Chill.
4th layer: 1 large Cool Whip
Place layers in order. Spread Cool Whip on top.
Recipe from Mardelle Duncan--it’s delicious!
Blueberry Puree
Combine blueberries, honey and lemon juice in a saucepan over medium heat and cook until blueberries soften, about 10 minutes if frozen, 5 minutes if fresh.
Coconut Cream
1 cup coconut cream
In saucepan over low heat, combine coconut milk and sugar; cook gently for 2-3 minutes, dissolving sugar; do not let mixture boil.
Soften the gelatin in a small bowl in 1 cup cold water; allow to stand for 2 minutes. Warm the softened gelatin in a small saucepan over low heat until it dissolves in its soaking water.
8 servings
6 medium baking apples (about 2 lbs., such as Rome Beauty or York)
Preheat oven to 350 degrees. Core apples; peel a strip from the top of each. If necessary, cut thin slice from bottom of each apple so apples will stand upright. Place apples upright in greased 11x7” baking dish. Fill centers with fruit or raisins.
1 egg
Beat egg well and add sugar, beating until light and creamy. Sift flour, baking powder and salt; add to egg mixture. Blend well.
1/2 teaspoon soda
1/2 teaspoon salt
1 cup (2 cubes) butter, softened
1 cup well-packed brown sugar
1 teaspoon vanilla
2 cups mashed sweet potatoes
1 can Eagle Brand Sweetened Condensed Milk
2 eggs, beaten
1-1/2 teaspoons pumpkin pie spice
1 teaspoon grated orange peel
1/2 cup chopped nuts
Meanwhile, in large bowl, combine remaining ingredients except nuts; mix well. Pour over prepared crust. Combine nuts and reserved crumbs; crumble evenly over top. Bake 25-30 minutes, until golden brown. Cool.
Serve warm or chilled. Refrigerate leftovers.
8-10 servings
1/4 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
1 cup sugar
2 cups sliced fresh strawberries
1 cup whipped cream or Cool Whip
2 tablespoons lemon juice
Spread over crumbs in baking dish and cover with remainder of crumbs. Freeze. Cut into squares to serve.
Whipped cream can be omitted--just about as good without it.
1/2 cup sugar
1 egg
3 tablespoons cornstarch (or flour)
2 egg yolks
2 tablespoons cocoa powder
1/4 teaspoon salt
3-1/2 ounces semisweet chocolate, chopped
2 tablespoons butter
1-1/2 teaspoons rum extract
1 teaspoon vanilla
Whipped cream for garnish, if desired
Whisk together egg, egg yolks, remaining sugar, milk, cocoa and salt. Stir in a little of the hot milk mixture; stir egg mixture into saucepan. Cook, stirring constantly with wooden spoon over medium-low heat until thickened and barely boiling.
Remove from heat; stir in butter, rum extract and vanilla.
Pour into individual serving dishes; cool 10 minutes. Cover with plastic wrap; refrigerate at least 2 hours before serving. Top with whipped cream or Cool Whip. 4 servings
1/2 cup chopped flaked coconut
1/2 cup chopped walnuts
4 egg whites
1/4 teaspoon salt1 teaspoon vanilla
1 cup sugar
1 pint butter brickle ice cream
1/2 cup chopped nuts
1 cup flour
1/2 cup butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
Blend until smooth; spread carefully over crust.
4-1/2 cups milk
Blend according to directions, Spread over cream cheese; let filling set.
Six 12-ounce cans strawberry soda pop
20 ounces frozen strawberries
Juice of 2 lemons
14 ounces unpeeled tart red apples, cored and cut into 1 pieces
1 cup sugar
1/3 cup flour
2 eggs
1 tablespoon baking powder
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon grated lemon zest
1/4 teaspoon salt
Vanilla ice cream
Return all apples to work bowl. Add pecans, sugar, flour, eggs, baking powder, vanilla, cinnamon, lemon zest and salt; mix 5 seconds.
Run spatula around inside of bowl. Blend just until combined, using 1-2 on/off turns; do not overprocess.
Transfer mixture to prepared dish, spreading evenly. Bake until pudding is golden brown and center is set, about 37 minutes. (Can be prepared 6 hours ahead. Rewarm in 300 degree oven for 15 minutes.) Serve warm with ice cream
2 eggs, slightly beaten
Dash of cinnamon
1/8 teaspoon nutmeg
1/3 cup chunky applesauce
3/4 cup skim milk
2 tablespoons brown sugar
8 ounce carton vanilla lowfat yogurt
1 tablespoon butter, melted
1/4 teaspoon vanilla
Vegetable oil cooking spray (Pam)
Combine eggs and next 7 ingredients; stir well. Fold in yogurt and crumbs. Spoon mix into 1-quart casserole coated with cooking spray. Bake, uncovered, at 350 degrees for 25 minutes. Stir; bake another 20 minutes, or until pick comes out clean. Serve warm or at room temperature.
7 servings
1-1/2 cups sugar
Dash of salt
5 egg, separated
3 cups milk
1 teaspoon vanilla
4 tablespoons butter
Vanilla wafers
4 bananas
Layer pudding, wafers and sliced bananas. Make meringue of egg whites and brown in oven. (You can use 3 or 4 whole eggs in the pudding and serve without the meringue--
that is how I do it.
1 quart milk
3 eggs, slightly beaten
1 cup sugar
2 tablespoons vanilla
Pinch of nutmeg
3 tablespoons butter
12 servings
3 squares semi-sweet chocolate, melted
2 cups half-and-half
1 cup milk
4 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla
In a 1-quart glass measure, microwave half-and-half and milk, covered, on High 4-6 minutes, until small bubbles form at edge of cup. Meanwhile, in 2-quart glass measure, beat eggs, sugar and vanilla. In a thin stream, add hot liquid to eggs, stirring constantly.
Pour over bread gradually. Drizzle with remaining chocolate.
Place baking dish on rack; cook at Medium (50%) 14-16 minutes, until knife inserted 1 inch from edge comes out clear, rotating dish twice. Serve warm or chilled.
2 teaspoons vanilla extract
2 cups skim milk
2-1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
16 ounce can sliced peaches in extra light juice, drained
4 slices bread, cubed
Vegetable cooking spray (Pam)
8 ounces whipping cream
8 fresh eggs
1-1/4 cups sugar
1/4 teaspoon vanilla
4-1/2 slices white bread
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons raising.
Recipe from the Golden Nugget in Las Vegas, Nevada.
Dash of salt
4 cups milk, scalded
3/4 cup sugar
1/4 cup butter, melted
2 eggs, separated
1/4 cup powdered sugar
1 teaspoon vanilla
1 tablespoon lemon juice
3/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons cocoa
3 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup granulated sugar
3 tablespoons cocoa
1 cup cold water
1 can desired flavor Pillsbury Ready-to-Spread Frosting Supreme
Garnish as desired.
6 servings
20 ounce can crushed pineapple in juice, drained
4 large eggs
1/3 cup butter, melted
3/4 cup packed golden brown sugar
Serves 6
1 cup sugar
3 eggs
12 ounce can evaporated skim milk
1-1/4 teaspoons cinnamon
¼ teaspoon allspice or cloves
¼ teaspoon nutmeg
¼ teaspoon salt
18 ounce box reduced fat yellow cake mix
1 cup walnuts, chopped
½ cup butter, melted plus ¼ cup low-fat buttermilk (or use 1 cup butter, melted)
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts
6 tablespoons butter, softened
1/3 cup baking cocoa
Press dough onto bottom and up side of ungreased 9- or 9-1/2” fluted tart pan with removable bottom.
Bake 12-14 minutes or until puffed. Cool completely in pan on rack.
1-1/4 cups heavy whipping cream
1/4 cup sugar
2 cups semisweet chocolate chips
2 tablespoons seedless raspberry jam
Beat for 20-30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
*May be made in 9” pie plate
8 servings
1 cup flour
1/2 cup chopped pecans
Bake 15 minutes at 350 degrees. Cool.
1 cup powdered sugar
1 cup cool whip.
3 cups milk
1 teaspoon vanilla
Sprinkle with chopped nuts.**
*Can use lemon, chocolate or banana pudding mix.
**Can use fruit
2 cups fresh or frozen blueberries
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons cornstarch combined with 2 tablespoons cold lemon juice
Press blueberry mixture through a sieve, reserving juices. Measure out 1/2 cup juice and return it to saucepan over medium heat; add cornstarch- lemon juice mixture and cook until thick and bubbling.
Remove from heat; set aside to cool completely.
1 cup sugar
2 tablespoons unflavored powdered gelatin
1 cup cold water
2 cups heavy cream
Add gelatin to coconut milk-sugar mixture and place mixture in a medium bowl.
Place in a larger bowl of ice cubes and water.
Let mixture cool, stirring it often with a whisk, until it becomes thick and creamy with a consistency close to that of whipped cream, about 4-6 minutes. Immediately remove from ice bath.
Whip the heavy cream until it forms thick peaks. Remove 1/2 cup of whipped cream; fold into blueberry puree and set aside. Fold the coconut milk-gelatin mixture into the rest of the whipped cream.
In a 1-quart, lightly oiled decorative mold, place 2-1/2 cups of the whipped coconut mixture, smooth evenly. Dig a well around the center of the mold; carefully spoon reserved blueberry cream into the well, smoothing evenly and staying away from outside edges of mold.
Cover blueberry mixture with remaining coconut mixture, to create a “tunnel”” of blueberry cream, and smooth over the top again. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Unmold and serve garnished with fresh strawberries or raspberries, as desired. Refrigerate until ready to serve.*To unmold: remove plastic wrap; dessert should feel firm to the touch. Briefly immerse mold in a pan of hot water--about 4 or 5 seconds.
Place a chilled serving plate on top of the Bavarian Cream and invert it to unmold.
If you very slightly wet the serving platter first, you will be able to slide the dessert easily to reposition it, if needed.
If the Bavarian Cream does not unmold right away, drape mold with warm cloths.
Try again.
1/3 cup mixed dried fruit bits or raisins
14 ounce can sweetened condensed milk
1 tablespoon water
1/4 teaspoon nutmeg
In medium-sized bowl, combine condensed milk, water and nutmeg; pour over and around apples. Set dish in 13x9” pan; set on oven rack. Carefully pour boiling water into larger pan to 1” depth. Bake 40-45 minutes or until apples are tender.
6 servings
3/4 cup sugar
3 heaping tablespoons flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped cooking apples
1/2 cup chopped nuts
1 teaspoon vanilla
1 cup heavy cream, whipped
Fold in apples and nuts; add vanilla. Pour into a greased, paper-lined dish; bake in a slow oven (325 degrees) for 30 minutes. Serve with whipped cream.
2 servings