1 qt. vanilla ice cream     1 c. evaporated milk
vanilla wafers                   1 t.  vanilla
1 pkg. chocolate chips     1/2 c. chopped nuts
miniature marshmallows

Line a full size pie plate with vanilla wafers. Soften ice
cream until easily spooned. In a double boiler, combine
chocolate chips and evaporated milk.  Cook until this
mixture is melted. Remove from the stove. Add ....
miniature marshmallows, vanilla, and nuts.  Spread half
the softened ice cream over the vanilla wafers in the
pie plate. Then cover the ice cream with 1/2 the
chocolate mix. Add the remainder softened ice cream
and end with the remaining chocolate mix.  Freeze for
about 4 hrs. before serving.

                                                          Brian O'Connell
   Peppermint-Marshmallow Ice Cream Pie

4 c. vanilla low-fat ice cream (softened and divided)
20 chocolate wafer cookies (coarsely crushed and
1 1/4 c. miniature marshmallows, divided
15 hard pepermine candies (crushed)
8 chocolate wafer cookies
5 hard pepermint candies (crushed)

Place 2 T. vanilla ice cream in a small microwaveable  
bowl. Microwave for 20 seconds on high or until melted.
Spread in bottom 9" pie plate. Arrange half crushed
cookies in bottom pan. Place remaining ice cream, 1 c.
marshmallows, and 15 crushed candies in bowl. Beat with
mixer at medium speed until combined. Spoon half mix
evenly into crust and sprinkle evenly with remaining
crushed cookies. Spread remaining ice cream mix over
crushed cookies. Arrange whole cookies around outer
edges of plate. Sprinkle to of pie with remaining 1/4 c.
marshmallows and 5 crushed candies. Cover and freeze
for 4 hrs. or until firm.
           (reference: August 2005 issue
Cooking Light)
Pies and Desserts


1 unbaked pie shell                  
2 T. flour
2 1/4 Ibs. apples, about 8-10          
1/2 tsp. cinnamon
1/2 c. sugar                        
2 T. lemon juice

1/2 c. flour                           
1/2 c. sugar
1 stick margarine

Mix sugar, cinnamon, and flour. Cut apples into quarters
and then eighths. Sprinkle sugar mixture over apples.
Toss to coat. Drizzle lemon juice over apples and pour
into pie shell. (Topping:) Combine sugar, flour, and
margarine. (Cut in margarine as for making a pie crust.)
Sprinkle topping over apples. Place pie in large brown
paper bag. Fold over edge and close with several
wooden clothes pins. Place on cookie sheet and bake at
425° for 1 hour.
                                                    Carolyn Smith

2/3 c. shortening                     
1 tsp. salt
1 3/4 c. flour                          
1/4 c. ice water

Mix shortening, flour, and salt with electric beater until
mealy consistency. Add water and mix for 15 seconds.
Roll into ball and refrigerate for 30 minutes. Roll out on
floured board.
                                                        Dixie Brigham

1/2 c. sugar                         
1 c. pecans, finely chopped
1/2 c. brown sugar                  
2 eggs, well beaten
1/2 c. white Karo syrup               
dash salt
1/2 c. dark Karo syrup               
1 unbaked pie crust
4 tsp. butter

Cream together butter, sugars, salt, eggs, Karo syrups,
and chopped nuts. Mix well and pour into pie crust.
Bake at 300° for 1 hour.
                                                          Lynne Shea



                APPLE CRISP
1/2 c. quick cooking oats            
1/2 tsp. cinnamon
1/2 c. brown sugar                  
1/4 c. light margarine
1/4 c. flour                           
8 apples, cored and sliced

Place apple slices in 10 x 6 x 2-inch pan. Combine rest
of ingredients and sprinkle on apples. Bake at 350° for
40-45 minutes. Makes 6 servings.
                                                      Donna Byrnes

1/2 c. margarine                     
1/2 tsp. baking powder
1 c. sugar                          
1/2 tsp. baking soda
1 egg                                 
1/4 tsp. salt
1 c. flour                            
2 c. apples, peeled and finely sliced
1 tsp. cinnamon                   
1/2 c. nuts, chopped

Cream together margarine and sugar. Add egg and
blend well. Sift dry ingredients into creamed mixture.
Mix together. Add apples and mix until well blended.
Spread into greased 9-inch square pan. Bake at 350° for
35-40 minutes.
                                                Ann Laura Wasgatt

1/2 tsp. salt
1/2 c. unsweetened cocoa
1 egg
1 c. milk
1 tsp. vanilla
1/2 c. shortening                      
1 c. sugar                        
2 c. flour                           
1 1/2 tsp. baking soda                
1/2 tsp. baking powder               

1/2 c. shortening                     
1 c. marshmallow fluff
1/2 c. butter                         
1/2 tsp. vanilla
1 c. confectioners' sugar

Mix shortening and sugar. Sift together flour, baking
powder, baking soda, salt, and cocoa. Combine eggs,
milk, and vanilla. Add dry ingredients to milk mixture.
Drop by teaspoonfui on ungreased cookie sheet. Bake
at 425° for 7 minutes. (Filling:) Mix all ingredients in
blender. Use a heaping teaspoon or more filling
between two baked cakes.
                                                           Alice Perron

1/4 c. margarine
3/4 c. sugar
1 egg
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. sm. blueberries

1/4 c. margarine, softened
1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. flour

Cream margarine and sugar, beating until fluffy. Add
egg and beat well. Add dry ingredients, alternating with
milk. Beat until smooth. Fold in berries. Pour into
greased 9-inch square pan. (Topping:) Blend together
topping ingredients until crumbly and sprinkle on top of
blueberry mixture. Bake at 375° for 35 minutes.
                                          Ann Laura Wasgatt

6 c. milk
1 c. sugar
1 tsp. vanilla
dash salt
6 eggs
1 tsp. cinnamon
5-6 c. bread, cut into sm. pieces (white or flavored
          bread, muffins, or donuts)
opt.: 1/2 c. chopped cherries,
1/2 c.chopped nuts,
or 1 c. raisins

Mix milk, sugar, eggs, and spices. Blend until light
yellow color. Spread bread evenly in buttered 9 x 13 x
2-inch pan and pour milk mixture over it. Bake at 350°
for 75 minutes.
                                                      Barbara Morris

4 oz. unsweetened chocolate
1 stick unsalted butter
2 c. sugar
2 tsp. vanilla
4 large eggs
1 c. flour
1 c. chopped walnuts or pecans

In a saucepan over low heat melt chocolate and butter
until smooth, stirring constantly. Cool completelt and
stir in sugar and vanilla. Stir in eggs until well
combined. Stir in flour and nuts until just combined.
Bake in a 13 x 9 inch pan sprayed with PAM for 23-28
minutes at 350 degrees. A toothpick should come out
clean, but brownies will be moist on the bottom.
                                                    Laurie McCrohon  (from
Joy of Cooking, since 1931 edition)                           

15 Oreo cookies
1 env. unflavored gelatin
1/4 c. cold water
1 c. milk
3 egg yolks
1/2 c. sugar
3 egg whites
1 tsp. vanilla
1/2 c. whipping cream (or 1 c. Cool Whip)

Remove filling from cookies. Roll cookies to very fine
crumbs. Place on bottom of 9-inch square pan, saving
some crumbs for topping. Dissolve gelatin in cold
water. Cook milk, egg yolks, and sugar until it coats the
spoon. (Best to cook in a double boiler.) Add vanilla and
gelatin. Stir until the gelatin has dissolved and is well
blended. Cool slightly until it begins to thicken. Beat
egg whites until stiff and fold in cooled gelatin mixture.
Beat whipping cream until stiff (or add Cool Whip) and
fold into mixture. Pour over cookie crumbs and top with
additional crumbs. Refrigerate at least 6 hours.
                                                   Bonnie Bruttig

3/4 c. brown sugar                  
2 c. chunky peanut butter
1 Ib. confectioners' sugar            
12-oz. chocolate chips
1 stick margarine or butter

Mix sugars, margarine, and peanut butter. Press firmly
into an ungreased jelly roll pan. Flatten top with rolling
pin. Melt chocolate chips according to package
instructions and spread on peanut butter mixture. Cut
into squares before chocolate hardens. Chill in
refrigerator for 20-30 minutes. Remove from pan and
serve chilled.
                                                     Kathleen Murray

1 1/2 c. whipping cream
3/4 c. sugar
1/2 c. cocoa
1 pkg. yellow cake mix              
3/4 c. walnuts, chopped
4 egg whites                       
1/8 tsp. cream of tartar               
1/2 c. sugar
dash salt                           

Prepare cake mix according to directions. Pour into two
greased and floured 9 x 1 1/2-inch round pans. Beat egg
whites, cream of tartar, and salt into soft peaks.
Gradually add 3/4 cup sugar, beating until stiff and
glossy. Fold in nuts. Carefully spread over cake batter
and bake at 375° for 25-30 minutes. Cool in pans for 10
minutes. Remove and cool on racks. Combine
remaining ingredients. Chill for 1 hour and whip. Frost
and assemble cake layers.
                                                Anne McDonald Kelly

2/3 c. margarine
1 Ib. light brown sugar
3 eggs, beaten
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 (6-oz.) pkg. chocolate chips
opt: chopped nuts

Melt margarine and transfer to bowl. Add brown sugar,
eggs, vanilla and beat until smooth. Stir in dry
ingredients. Fold in chocolate chips and nuts, if desired.
Spread in a greased jelly roil pan and or 9 x 13-inch pan
and bake at 350° for 25 or 40 minutes, respectively.
                                             Ann Laura Wasgatt

1 c. sugar
1 c. flour
4 T. butter
1 tsp. baking soda
1 tsp. vanilla
1 egg
4 Ig. sour apples


3 T. sugar
3  T. butter, melted
1 tsp. cinnamon
1 egg

Blend sugar, flour, butter, egg, baking soda, and vanilla
until mixture resembles corn meal. Spread in well
buttered 9-inch springform pan. Peel, quarter, and core
apple. Thinly slice. Arrange apple in circular fashion on
top of crumb mixture. Bake at 350° for 45 minutes.
(Topping:) Blend all topping ingredients until smooth
and sugar has dissolved. Spoon over apples and bake
for an additional 25-30 minutes until top is firm.
                                                Ann Marie Rushford

1/2 gal. milk
9 eggs
2 c. sugar
2 tsp. vanilla
1 tsp. cinnamon
dash salt
2 c. Grape Nuts (nugget style) cereal

Mix all ingredients except cereal together. Beating until
the mixture is light yellow in color. Pour into a greased
9 x 13 x 2-inch pan. Sprinkle cereal over top and
bake at 350° for 75 minutes. Variation: 2 cups cooked
rice and 1 cup raisins may be mixed into the recipe
instead of cereal to make a rice pudding.
                                                           Barbara Morris

1 1/2 c. flour                         
1/2 c. walnuts, chopped
1 stick margarine, softened

1 (8-oz.) cream cheese              
1/2 c. Cool Whip topping
1 c. sifted confectioners' sugar

2 pkgs. lemon instant pudding       
3 3/4 c. milk

(Crust:) Mix crust ingredients and pat into 9 x 13 inch
pan. Bake at 350° for 15 minutes and cool. (Filling:)
Combine cream cheese, sugar, and whipped topping
and spread over cooled crust. (Topping:) Prepare
pudding with milk according to package directions and
spread over cream cheese. Top with additional whipped
topping and sprinkle with nuts. Chill 2 hours before
serving. (Variation: pistachio instant pudding may be
used instead of lemon.)
                                                       Jane Amster

1 c. molasses
2/3 c. boiling water
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt (or less)
1 egg
1/2 c. walnuts, chopped
1 1/2 c. flour

Cream sauce:
1 pt. heavy cream                   
1 tsp. vanilla
1 c. sugar                          
1/4 c. butter

Combine boiling water with baking soda and then pour
into molasses. Add egg, cinnamon, salt, nuts, and flour.
Mix well with electric mixer and pour into well
greased double boiler. Cover and cook for 2 1/2-3 hours.
Leave pudding covered and undisturbed while cooking.
Keep water in double boiler at a good simmer.
(Cream sauce:) Mix together ingredients for cream
sauce and warm on low heat. When serving individual
portions of pudding, pour cream sauce over pudding.
                                                           Jean Ledoux

1 (15-oz.) pkg. fudge brownie mix    
1 1/2 c. chilled whipping cream
1/4 c. water                         
1/3 c. brown sugar (firmly packed)
2 eggs                            
1 T. powdered instant coffee
1/2 c. nuts, finely chopped           
shaved chocolate

Grease and flour two round 9 x 1 1/2-inch layer pans.
Blend dry brownie mix, water, and eggs. Stir in nuts.
Spread in cans. Bake at 350° for 20 minutes. Cool 5
minutes and remove from pans. Place on wire racks to
cool thoroughly. In chilled bowl, beat cream and
gradually add sugar and coffee. Continue beating until
stiff. Fill layers with 1 cup whipped mixture. Assemble
cake layers. Frost with remaining whipped cream.
Sprinkle with shaved chocolate. Chill at least 2 hours
before serving.
                                                             Susan Dobson

1/2 Ib. butter                         
3 c. flour
2 c. sugar                            
1 (21 -oz.) can cherry pie filling
4 eggs                             
confectioners' sugar
1 tsp. vanilla

Cream butter and sugar. Add eggs, one at a time. Add
vanilla. Beat in flour, one cup at a time until completely
mixed. Pour 3/4 cup batter into greased and floured jelly
roll pan. Spread cherry filling over top of batter. Dot with
remaining batter. Bake at 350° for 40-50 minutes. Cool
and dust with confectioners' sugar. Cut
into squares.
                                                          Kathleen Murray

1 (12-oz.) box Sunshine oyster crackers      
1 pkg. Original ranch dressing                          
2 T. dill weed
1 c. vegetable oil

Slightly heat oil and mix in Ranch dressing, dill weed,
and garlic. Pour over oyster crackers and stir a few
minutes to coat. When well coated drain on paper
toweling. Serve or store.
                                                      Sister Marie Dugas

3 c. sliced peaches
1/2 c. sugar
2 T. lemon juice
2 T. cornstarch

2/3 c. flour
1/4 c.sugar
1 tsp. baking powder
1/8 tsp. salt
2 T. butter, melted
1/4 c. sour cream
1 T. milk
1 T. sugar

   Grease 8 x 8-inch pan or casserole dish. (Filling:)
Dissolve cornstarch in lemon juice. Toss peaches and
sugar together and place in bottom pan. Drizzle
cornstarch mixture over peaches and set aside. (Crust:)
Sift flour, sugar, baking powder, and salt together. Mix
sour cream and melted butter in a small bowl. Fold sour
cream mixture into flour. Combine it until it forms a ball.
Roll on floured surface to form crust. Place on top of
peaches. Brush crust with milk and sprinkle sugar on
top. Bake at 375° for 30 minutes. Serve warm or cool
with whipped cream or ice cream.
                                             Patricia Gibbons

3 eggs
2 tsp. vanilla or almond extract
1 (21 -oz.) can apple, cherry,
blueberry, or pineapple pie filling
3 c. flour                           
3 eggs
4 tsp. baking powder                
1 1/2 c. sugar                         
1/2 tsp. salt                            
2 sticks margarine

  Mix margarine, sugar, eggs, and vanilla in medium
bowl. Add remaining dry ingredients. Spread one half
batter on bottom of greased 11 x 13 x 2-inch pan.
Spread fruit filling on top. Put rest of batter on fruit, but
leave regions of top uncovered so fruit is visible. Bake
at 350° for 30 minutes. Cool before cutting into squares.
                                                 Patricia Gibbons

2 c. brown sugar
1 c. vegetable oil
1 1/2 c. mashed pumpkin (1  15oz. can)
2 eggs
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 T. cinnamon
1/2 tsp. ginger
1/2 T. ground cloves

3/4 c. (6 T. each butter and crisco)
2 c. confectioner's sugar
1 tsp. vanilla
1/2 jar marshmallow fluff (4 oz.)

Cream sugar and oil. Add pumpkin and eggs. Add dry
ingredients and vanilla. Mix well. Drop by heaping
teaspoonful onto greased cookie sheets. Bake at 350
degrees for 10-12 minutes or until done. (Filling: Beat
until creamy. Fill cookies. Eat and enjoy).
                                                    Laurie McCrohon
                                                  (from Janet Truscott)

1/4 Ib. butter
3/4 c. sugar
3 eggs yolks, beaten
1 1/3 c. cake flour
1 1/2 tsp. baking powder
1/2 c. milk
3 egg whites
1 c. sugar
whipped cream
fresh strawberries

Cream together butter and  cup sugar. Add beaten egg
yolks and cream mixture. Add flour and baking powder.
Pour in milk and beat for 1 minute. Spread in two 8-inch
round pans that have been lined with wax paper. Beat
egg whites. Add 1 cup sugar and beat into stiff peaks.
Spread on top of cake mix. Bake at 350° for 25 minutes.
Fill with whipped cream and strawberries. Flip over one
of the meringue cakes. Strawberries may be put on
cake to serve.
                                              Dianne Cummings

1 c. light brown sugar               
graham crackers
1 c. butter, melted (not margarine)    
1 c. nuts, crushed

Line a greased cookie sheet with graham crackers
(halves or quarters). Mix sugar and melted butter. Heat
to a boil and boil for one minute. Add crushed nuts and
spread over graham crackers with a spatula. Bake at
350° for 10 minutes.
                                                  Sister Marie Dugas

pound cake, approx. 5 x 4 x  3 inches       
1/4 c. brandy                         
2 c. heavy cream
4 T. raspberry jam                  
2 T. confectioners' sugar
1 c. blanched almonds, separated into halves   
1 double recipe for custard
2 c. fresh or 20-oz. frozen raspberries
1 c. med. dry sherry

Cut pound cake into 1-inch thick slices and coat with
jam. Place 2-3 slices, jam side up, in bottom of glass
serving bowl. Cut remaining cake into 1-inch cubes.
Scatter chunks over slices and sprinkle with 1/2 cup
almonds. Pour sherry and brandy over cake and let
steep at room temperature for at least 30 minutes. Whip
cream until slightly thickened; add sugar and beat until
stiff. To assemble, scatter all but 10 berries over the
cake. Spread custard across surface. Smooth one half
of whipped cream on top. Using pastry bag with large
rose tip, pipe remaining cream around edge of trifle.
Garnish top with remaining berries and almonds.
Refrigerated for one or two hours before serving.
                                                 Helen Fenton
First layer:
2 sticks butter
1/2 c. light brown sugar
1 c. flour

Second layer:
2 eggs, slightly beaten
1 c. light brown sugar
2 T. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. nuts, chopped

2 sticks butter
1 box confectioner's sugar
approximately 1/4 c. hot milk
chopped nuts

Mix ingredients for first layer and spread in small
greased sheet (10 1/2 x 14-inch). Bake at 350° for 15
minutes. Let cool. Combine ingredients for second
layer. Mix well and spread over first layer. Bake for 15
minutes. Let cool. (Frosting:) Beat ingredients for
frosting well and spread over cooled bars. Sprinkle top
with chopped nuts.
                                                        Karen O'Connell