FUDGE PIE DESSERT
Ingredients:
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
Ingredients:
4 c. vanilla low-fat ice cream (softened and divided)
20 chocolate wafer cookies (coarsely crushed and
divided)
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
PIES
APPLE PIES IN A BAG
Ingredients:
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
Topping:
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
DIXIE'S PIE CRUST
Ingredients:
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
PECAN PIE
Ingredients:
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
DESSERT
APPLE CRISP
Ingredients:
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
APPLE SPICE SQUARES
Ingredients:
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
BLACK MOONS
Ingredients:
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
Filling:
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
BLUEBERRY BUCKLE
Ingredients:
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
Topping:
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
BREAD PUDDING
Ingredients:
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
BROWNIES COCKAIGNE
Ingredients:
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)
CHOCOLATE COOKIE DESSERT
Ingredients:
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
CHOCOLATE PEANUT BUTTER BITES
Ingredients:
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
COCOA MERINGUE TORTE
Ingredients:
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
CONGO BARS
Ingredients:
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
GERMAN APPLE KUCHEN
Ingredients:
1 c. sugar
1 c. flour
4 T. butter
1 tsp. baking soda
1 tsp. vanilla
1 egg
4 Ig. sour apples
Topping:
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
GRAPE NUTS PUDDING
Ingredients:
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
LEMON DELIGHT
Ingredients:
Crust:
1 1/2 c. flour
1/2 c. walnuts, chopped
1 stick margarine, softened
Fiiling:
1 (8-oz.) cream cheese
1/2 c. Cool Whip topping
1 c. sifted confectioners' sugar
Topping:
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
MIM'S BROWN PUDDING
(HOLIDAY)
Ingredients:
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
MOCHA BROWNIE TORTE
Ingredients:
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
MRS. O'NEIL'S CHERRY SQUARES
Ingredients:
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
PARTY SNACK
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
PEACH COBBLER
Ingredients:
Filling:
3 c. sliced peaches
1/2 c. sugar
2 T. lemon juice
2 T. cornstarch
Crust:
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
PEEK-A-BOO FRUIT SQUARES
Ingredients:
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
PUMPKIN WHOOPIE PIES
Ingredients:
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
Filling:
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)
SWEDISH TORTE
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
TEXAS PRALINES
Ingredients:
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
TRIFLE
Ingredients:
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
WALNUT BARS
Ingredients:
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
Frosting:
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