Desserts
Milk & Honey Balls
1 & 1/4 cup honey
3 cups powered skim milk
1 & 1/2 cups peanut butter
Mix honey and peanut butter
until smooth. Gradually add
powered milk, blending well.
With greased hands, form
mixture into small balls. Roll
balls in additional powered
milk. Place in refrigerator
until firm. Serve.
1 & 1/4 cup honey
3 cups powered skim milk
1 & 1/2 cups peanut butter
Mix honey and peanut butter
until smooth. Gradually add
powered milk, blending well.
With greased hands, form
mixture into small balls. Roll
balls in additional powered
milk. Place in refrigerator
until firm. Serve.
Funnel Cake
Mix together in small bowl;
3 eggs
1 cup milk
1 teaspoon vanilla
In another bowl mix;
2 & 1/2 cups all-purpose flour
1/2-teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1) Combine the dry and wet ingredients and mix well. You can
add more milk to thin, more flour to thicken. Finished mixture
should be something like pancake batter.
2) Heat oil in a frying pan. Place a metal ring in the oil, you can
use a tinfoil plate that has had the center cut out of it. Take a
small kitchen funnel and place your thumb over the bottom of the
hole. Fill the funnel with some of the mix, and swirl into the hot
oil, making small circles looping over each other until you have a
big circle inside the metal or tinfoil ring. After a minute flip the
funnel cake over so the other side can brown. Both sides should
be lightly brown.
3) Remove funnel cake from the grease and place on paper
towels to dry. Serve warm. Can sprinkle with powered sugar or
even with whipped topping or fruit pie filling.
Mix together in small bowl;
3 eggs
1 cup milk
1 teaspoon vanilla
In another bowl mix;
2 & 1/2 cups all-purpose flour
1/2-teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1) Combine the dry and wet ingredients and mix well. You can
add more milk to thin, more flour to thicken. Finished mixture
should be something like pancake batter.
2) Heat oil in a frying pan. Place a metal ring in the oil, you can
use a tinfoil plate that has had the center cut out of it. Take a
small kitchen funnel and place your thumb over the bottom of the
hole. Fill the funnel with some of the mix, and swirl into the hot
oil, making small circles looping over each other until you have a
big circle inside the metal or tinfoil ring. After a minute flip the
funnel cake over so the other side can brown. Both sides should
be lightly brown.
3) Remove funnel cake from the grease and place on paper
towels to dry. Serve warm. Can sprinkle with powered sugar or
even with whipped topping or fruit pie filling.
Pistachio Salad
1 box pistachio instant pudding
1 #2 can crush pineapple
1 large bowl of whipped cream
Drain pineapples. Use the juice
to mix with the pudding mix. Stir
in pineapples and whipped
cream.
1 box pistachio instant pudding
1 #2 can crush pineapple
1 large bowl of whipped cream
Drain pineapples. Use the juice
to mix with the pudding mix. Stir
in pineapples and whipped
cream.
Coconut Pie
1 bowl of whipped cream topping
1 teaspoon vanilla
3 ounces cream cheese
1 & 1/3 cups shredded coconut
1 tablespoon sugar
1/2 cup milk
Mix softened cream cheese with
sugar, then vanilla and milk. Stir in
coconut; fold in whipped topping.
Mix. Pour into ready to use graham
cracker crust. Let set in refrigerator
for a couple of hours before severing.
1 bowl of whipped cream topping
1 teaspoon vanilla
3 ounces cream cheese
1 & 1/3 cups shredded coconut
1 tablespoon sugar
1/2 cup milk
Mix softened cream cheese with
sugar, then vanilla and milk. Stir in
coconut; fold in whipped topping.
Mix. Pour into ready to use graham
cracker crust. Let set in refrigerator
for a couple of hours before severing.
Banana Split Cake
Graham cracker crust
2 cups crushed graham crackers
1/2 cup melted butter
1 tablespoon spoon sugar
Mix together and spread into bottom of pan.
First layer
8 ounces cream cheese
1 box powdered sugar
1 large bowl of whipped cream topping
Mix softened cream cheese, whipped cream topping, and
powdered sugar until blended well. Spread evenly over the
graham cracker crust.
Middle
Several sliced bananas
1 large can of crushed pineapples
Place sliced bananas over top of cream cheese mixture. Drain
pineapples well, and sprinkle over the bananas.
Topping
1 large bowl of whipped cream topping
8 ounces cream cheese
Chopped pecans and candied cherries
Mix softened cream cheese and bowl of whipped cream
topping together. Spread over the pineapples. Lastly sprinkle
top with chopped pecans and chopped red candied cherries.
Please in refrigerator for at least a couple of hours before
severing.
Graham cracker crust
2 cups crushed graham crackers
1/2 cup melted butter
1 tablespoon spoon sugar
Mix together and spread into bottom of pan.
First layer
8 ounces cream cheese
1 box powdered sugar
1 large bowl of whipped cream topping
Mix softened cream cheese, whipped cream topping, and
powdered sugar until blended well. Spread evenly over the
graham cracker crust.
Middle
Several sliced bananas
1 large can of crushed pineapples
Place sliced bananas over top of cream cheese mixture. Drain
pineapples well, and sprinkle over the bananas.
Topping
1 large bowl of whipped cream topping
8 ounces cream cheese
Chopped pecans and candied cherries
Mix softened cream cheese and bowl of whipped cream
topping together. Spread over the pineapples. Lastly sprinkle
top with chopped pecans and chopped red candied cherries.
Please in refrigerator for at least a couple of hours before
severing.
Mom's 7-up Pound Cake
2 sticks of butter
½ cup vegetable oil
3 cups sugar
5 eggs
1 ts lemon extract
3 cups all purpose flour
7 oz bottle of 7-up
Cream butter, shoring and sugar. Add
eggs one at a time, beating after each
egg. Then add flour, extract, and finally
7-up. Beat at high speed until mixed well.
Pour into greased/floured tube pan. Bake
1 ½ hours at 300.
2 sticks of butter
½ cup vegetable oil
3 cups sugar
5 eggs
1 ts lemon extract
3 cups all purpose flour
7 oz bottle of 7-up
Cream butter, shoring and sugar. Add
eggs one at a time, beating after each
egg. Then add flour, extract, and finally
7-up. Beat at high speed until mixed well.
Pour into greased/floured tube pan. Bake
1 ½ hours at 300.
Easy Texas Millionaires
1 package milk chocolate chips (11 & 1/2 oz)
1 can condensed milk (4 ounces)
1 teaspoon vanilla
3 cups pecans halves
Microwave chocolate chips until melted. Add
milk and vanilla and cook on medium setting in
the microwave for another minute. Add pecans
and stir well. Drop mixture by tablespoon onto
wax paper to cool.
1 package milk chocolate chips (11 & 1/2 oz)
1 can condensed milk (4 ounces)
1 teaspoon vanilla
3 cups pecans halves
Microwave chocolate chips until melted. Add
milk and vanilla and cook on medium setting in
the microwave for another minute. Add pecans
and stir well. Drop mixture by tablespoon onto
wax paper to cool.
Christmas Sweet Potato Pie
2 cups cooked and mashed sweet potatoes
1 stick butter, melted
2 large eggs
1 teaspoon pure vanilla
1 small can evaporated milk
3 tablespoons flour
2 cups sugar
1 heaping cup of pecan pieces
1 deep dish unbaked pie shell, or 2 shallow ones
In large bowl mix butter, eggs, evaporated milk, and
vanilla together. Stir in sugar and then the mashed
sweet potatoes. (Canned sweet potatoes are fine.)
Next mix in the flour and pecans. Pour mixture into
unbaked pie shell and bake at 375 degrees for about
35 minutes. Might take a few minutes less or more
depending on your oven and whether you are making
deep-dish pies or the normal shallow type.
Refrigerate after cool. Serve as is, or with a scoop of
vanilla ice cream or whipped cream on top.
2 cups cooked and mashed sweet potatoes
1 stick butter, melted
2 large eggs
1 teaspoon pure vanilla
1 small can evaporated milk
3 tablespoons flour
2 cups sugar
1 heaping cup of pecan pieces
1 deep dish unbaked pie shell, or 2 shallow ones
In large bowl mix butter, eggs, evaporated milk, and
vanilla together. Stir in sugar and then the mashed
sweet potatoes. (Canned sweet potatoes are fine.)
Next mix in the flour and pecans. Pour mixture into
unbaked pie shell and bake at 375 degrees for about
35 minutes. Might take a few minutes less or more
depending on your oven and whether you are making
deep-dish pies or the normal shallow type.
Refrigerate after cool. Serve as is, or with a scoop of
vanilla ice cream or whipped cream on top.
Watergate Salad
3 ounces cream cheese
1 large bowl of whipped cream topping
1 package of instant Pistachio pudding mix (3 oz)
1 large can crushed pineapples
1 small bottle of candied cherries
1 cup pecans
1 & 1/2 cup miniature marshmallows
Cream together softened cream cheese and whipped
cream topping. Chop candied cherries and pecans;
add. Drain pineapples; add. Then add all other
ingredients one at a time and mix by hand. Place in
refrigerator for at least a couple of hours before
offering to family or guests.
3 ounces cream cheese
1 large bowl of whipped cream topping
1 package of instant Pistachio pudding mix (3 oz)
1 large can crushed pineapples
1 small bottle of candied cherries
1 cup pecans
1 & 1/2 cup miniature marshmallows
Cream together softened cream cheese and whipped
cream topping. Chop candied cherries and pecans;
add. Drain pineapples; add. Then add all other
ingredients one at a time and mix by hand. Place in
refrigerator for at least a couple of hours before
offering to family or guests.
Pineapple Upside-Down Cake
Topping
1/4 cup shortening
2 cups brown sugar
1 can sliced pineapples
Cake Batter
4 eggs
1 cups sugar
1 cup shifted flour
1 teaspoon baking powder
Melt shortening in an iron skillet. Spread evenly
with brown sugar. Place half the slices of
pineapples on top of the sugar in a pattern. Pour
batter over fruit and bake at 350 degrees until
done. Turn upside down before cooling.
Topping
1/4 cup shortening
2 cups brown sugar
1 can sliced pineapples
Cake Batter
4 eggs
1 cups sugar
1 cup shifted flour
1 teaspoon baking powder
Melt shortening in an iron skillet. Spread evenly
with brown sugar. Place half the slices of
pineapples on top of the sugar in a pattern. Pour
batter over fruit and bake at 350 degrees until
done. Turn upside down before cooling.
No Bake Cheesecake
8 ounces of cream cheese
1/2 pint sour cream
2 teaspoons vanilla
1 bowl of whipped cream topping (8 ounces)
1/2 cup sugar
1 ready to use graham cracker crust
Beat softened cream cheese in a large bowl until
smooth, gradually add in sugar. Blend in sour cream
and vanilla. Next fold in the whipped cream topping
completely. Spoon mixture into graham cracker
crust. Place in refrigerator for several hours, or even
over night before severing. The pie can be topped
with cherry or blueberry pie filling.
8 ounces of cream cheese
1/2 pint sour cream
2 teaspoons vanilla
1 bowl of whipped cream topping (8 ounces)
1/2 cup sugar
1 ready to use graham cracker crust
Beat softened cream cheese in a large bowl until
smooth, gradually add in sugar. Blend in sour cream
and vanilla. Next fold in the whipped cream topping
completely. Spoon mixture into graham cracker
crust. Place in refrigerator for several hours, or even
over night before severing. The pie can be topped
with cherry or blueberry pie filling.
Peanut Butter Fudge
3 cups sugar
1 small can evaporated milk
4 tbs molasses
Dash of salt
1 ts vanilla
1 medium jar marshmallow cream
¾ of a medium jar creamy peanut butter
Boil sugar, mild, butter, molasses, and
salt for 3 to 4 minutes. Add vanilla,
marshmallow cream, and peanut butter.
Stir until peanut butter and marshmallow
cream are melted. Remove from heat and
whip until thickened. Pour into 9 X 9 X 2
pan. Cool before cutting.
3 cups sugar
1 small can evaporated milk
4 tbs molasses
Dash of salt
1 ts vanilla
1 medium jar marshmallow cream
¾ of a medium jar creamy peanut butter
Boil sugar, mild, butter, molasses, and
salt for 3 to 4 minutes. Add vanilla,
marshmallow cream, and peanut butter.
Stir until peanut butter and marshmallow
cream are melted. Remove from heat and
whip until thickened. Pour into 9 X 9 X 2
pan. Cool before cutting.
Pecan Praline Sweet Potato Glaze
1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces
In a heavy sauce pan, warm the cream
slowly until it simmers. Add in the
butter and stir until melted. Next add
sugars. Turn heat up a little and cook
until all sugar is incorporated. Remove
from heat and stir in vanilla and
pecans. Spread warm glaze over hot
baked sweet potatoes that have been
pealed, sliced in half, or even mashed.
You can also put the potato back in
a hot over and cook until the glaze
caramelizes some.
1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces
In a heavy sauce pan, warm the cream
slowly until it simmers. Add in the
butter and stir until melted. Next add
sugars. Turn heat up a little and cook
until all sugar is incorporated. Remove
from heat and stir in vanilla and
pecans. Spread warm glaze over hot
baked sweet potatoes that have been
pealed, sliced in half, or even mashed.
You can also put the potato back in
a hot over and cook until the glaze
caramelizes some.
Mom's Peanut Butter Candy
3 cups sugar
1 ts vanilla
1 cup milk
½ cup peanut butter, creamy or crunchy
Mix all ingredients together in pot. Cook
until it forms soft ball in cold water. Remove
from heat. Let cool some and then beat until
creamy. Pour into greased pan. Let set until
completely cool, then cut into squares.
3 cups sugar
1 ts vanilla
1 cup milk
½ cup peanut butter, creamy or crunchy
Mix all ingredients together in pot. Cook
until it forms soft ball in cold water. Remove
from heat. Let cool some and then beat until
creamy. Pour into greased pan. Let set until
completely cool, then cut into squares.
Japanese Fruit Cake
Cream together:
1 block of butter
2 cups of sugar
Add in:
4 whole eggs
1 tbs vanilla
Sift in:
4 cups plain flour
4 ts baking powder
1 ts salt
½ ts cinnamon
½ ts nutmeg
½ ts ginger
1 tbs cocoa
Mix in:
1 cup raisins
1 cup chopped pecans
½ cup cherries
A little of the cherry juice
Line three 9-inch cake pans with
waxed paper. Pour batter into pans,
spreading with wet hands if needed.
Bake in moderate oven, 350, until
done.
Filling:
1 ½ cups sugar
¾ cups hot water
3 tbs plain flour
2/3 stick butter
Dash of salt
Combine in pot and boil until very
thick. Remove from heat and allow to
cool.
Stir in:
One grated orange
2 egg yolks
1 cup of coconut
When well blended with the rest of
the filling, spread on cake layers.
Cream together:
1 block of butter
2 cups of sugar
Add in:
4 whole eggs
1 tbs vanilla
Sift in:
4 cups plain flour
4 ts baking powder
1 ts salt
½ ts cinnamon
½ ts nutmeg
½ ts ginger
1 tbs cocoa
Mix in:
1 cup raisins
1 cup chopped pecans
½ cup cherries
A little of the cherry juice
Line three 9-inch cake pans with
waxed paper. Pour batter into pans,
spreading with wet hands if needed.
Bake in moderate oven, 350, until
done.
Filling:
1 ½ cups sugar
¾ cups hot water
3 tbs plain flour
2/3 stick butter
Dash of salt
Combine in pot and boil until very
thick. Remove from heat and allow to
cool.
Stir in:
One grated orange
2 egg yolks
1 cup of coconut
When well blended with the rest of
the filling, spread on cake layers.
Mississippi Mud
1 cup all purpose flour
1 cup pecans
2 tbs butter
Mix together and press into bottom of oblong pan. Bake
at 350 until lightly brown.
1 package cream cheese, softened
1 cup powdered sugar
½ container of whipped cream
Mix together and spread over crust.
2 small boxes instant chocolate pudding mix
3 cups milk
Mix and spread over cream cheese mixture.
½ container of whipped cream
Spread this last half over the top of pudding mixture.
1 cup of chopped pecans
1 cup chopped cherries
Sprinkle pecans and cherries over whipped cream
topping. Refrigerate for at least three hours before serving.
1 cup all purpose flour
1 cup pecans
2 tbs butter
Mix together and press into bottom of oblong pan. Bake
at 350 until lightly brown.
1 package cream cheese, softened
1 cup powdered sugar
½ container of whipped cream
Mix together and spread over crust.
2 small boxes instant chocolate pudding mix
3 cups milk
Mix and spread over cream cheese mixture.
½ container of whipped cream
Spread this last half over the top of pudding mixture.
1 cup of chopped pecans
1 cup chopped cherries
Sprinkle pecans and cherries over whipped cream
topping. Refrigerate for at least three hours before serving.
Peanut Butter Divinity
2/3 cups milk
2 cups sugar
1 pt. marshmallow cream
1 cup peanut butter
Combine milk and sugar. Cook until soft
ball stage. Remove from heat, add peanut
butter and marshmallow cream, and blend
until both are melted. Pour into buttered
dish, cool completely before cutting into
squares.
2/3 cups milk
2 cups sugar
1 pt. marshmallow cream
1 cup peanut butter
Combine milk and sugar. Cook until soft
ball stage. Remove from heat, add peanut
butter and marshmallow cream, and blend
until both are melted. Pour into buttered
dish, cool completely before cutting into
squares.
Persimmon or Pumpkin Cake
2 cups sugar
3 cups plain flour
1 ts salt
1 ts cinnamon
1 ts soda
1 cup vegetable oil
3 beaten eggs
1 cup chopped nuts
1 ½ cups persimmon or pumpkin pulp
Combine and mix all ingredients together
well. Pour into greased and floured bunt
pan. Bake at 325 for one hour or until done.
Remove from pan while warm.
2 cups sugar
3 cups plain flour
1 ts salt
1 ts cinnamon
1 ts soda
1 cup vegetable oil
3 beaten eggs
1 cup chopped nuts
1 ½ cups persimmon or pumpkin pulp
Combine and mix all ingredients together
well. Pour into greased and floured bunt
pan. Bake at 325 for one hour or until done.
Remove from pan while warm.
Creamy Sure Fudge
1 1/3 cups sugar
2/3 cups evaporated milk
1/4 cups butter
1 7 oz jar marshmallow cream
1/4 ts salt
2 cups semi-sweet chocolate chips
1 ts vanilla
1 cup chopped walnuts
Combine sugar, milk, butter, marshmallow cream and
salt in pot. Cook, stirring constantly until mixture has
boiled for exactly five minutes. Remove from heat,
add chocolate chips and vanilla. Stir until chocolate is
melted. Mix in walnuts. Pour into buttered 8-inch dish.
Let stand until cool and firm, then cut into squares.
1 1/3 cups sugar
2/3 cups evaporated milk
1/4 cups butter
1 7 oz jar marshmallow cream
1/4 ts salt
2 cups semi-sweet chocolate chips
1 ts vanilla
1 cup chopped walnuts
Combine sugar, milk, butter, marshmallow cream and
salt in pot. Cook, stirring constantly until mixture has
boiled for exactly five minutes. Remove from heat,
add chocolate chips and vanilla. Stir until chocolate is
melted. Mix in walnuts. Pour into buttered 8-inch dish.
Let stand until cool and firm, then cut into squares.
The Famous Neiman-Marcus Chocolate Chip Cookie
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg
and the vanilla extract. Combine the dry ingredients and beat
into the butter mixture. Stir in the chocolate chips. Drop by
large spoonfuls onto a greased cookie sheet. Bake at 375
degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier
cookie. Makes 12 to 15 large cookies.
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg
and the vanilla extract. Combine the dry ingredients and beat
into the butter mixture. Stir in the chocolate chips. Drop by
large spoonfuls onto a greased cookie sheet. Bake at 375
degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier
cookie. Makes 12 to 15 large cookies.
Quick and Easy Fruit Dip
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tbl frozen orange juice concentrate, thawed
Mix together all three ingredients and chill
before serving with sliced fruit.
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tbl frozen orange juice concentrate, thawed
Mix together all three ingredients and chill
before serving with sliced fruit.
Alison's No-Bake Cheesecake
8 oz package cream cheese (softened) 14 oz can of condensed milk
1/3 cup lemon juice 1 teaspoon vanilla flavoring
1 graham cracker crust 1 no-name brand cherry or blueberry pie filling
Beat soft cream cheese until smooth, add in condensed milk, stir in lemon juice and vanilla. Mix well and then
pour info piecrust. Chill for at least three hours before serving.
Hint: Most cheaper brand pie fillings aren't as sweet as the name brand ones, so it tops this rich cheesecake
better. Of course you could even leave the topping off if you prefer.
8 oz package cream cheese (softened) 14 oz can of condensed milk
1/3 cup lemon juice 1 teaspoon vanilla flavoring
1 graham cracker crust 1 no-name brand cherry or blueberry pie filling
Beat soft cream cheese until smooth, add in condensed milk, stir in lemon juice and vanilla. Mix well and then
pour info piecrust. Chill for at least three hours before serving.
Hint: Most cheaper brand pie fillings aren't as sweet as the name brand ones, so it tops this rich cheesecake
better. Of course you could even leave the topping off if you prefer.
Blackberry or Blueberry Dumplings
2-1/2 cups fresh-picked blueberries 1/3 cup granulated sugar
1 dash salt 1 cup water
1 Tbsp. fresh-squeezed lemon juice 2 packs frozen dumpling dough
You can use fresh blackberries or blueberries for this recipe, even a mix of both if you like. (I've even used
frozen.) Place berries, sugar, salt, and water in a medium-size, heavy-bottom saucepan. Stir and cook over
high heat until mixture comes to a boil. Immediately reduce hit to a very low simmer. Cook uncovered 5
minutes, stirring as needed. Stir in lemon juice.
Since frozen dumplings come rolled and cut, all you need to do is break them into smaller pieces and drop
them into the simmering berry mixture. Be careful that you drop them one at a time, or just a few at a time,
making sure they don't stick together. Stir gently every so many dumplings. Once all of the dumplings are in the
pot, cover and cook over low heat for about 25 minutes or until the dumpling dough is cooked through.
Check every five to ten minutes to make sure nothing is sticking to the bottom of the pot. You can serve these
in dessert bowls warm topped with ice cream or whipped cream or just fresh cream.
2-1/2 cups fresh-picked blueberries 1/3 cup granulated sugar
1 dash salt 1 cup water
1 Tbsp. fresh-squeezed lemon juice 2 packs frozen dumpling dough
You can use fresh blackberries or blueberries for this recipe, even a mix of both if you like. (I've even used
frozen.) Place berries, sugar, salt, and water in a medium-size, heavy-bottom saucepan. Stir and cook over
high heat until mixture comes to a boil. Immediately reduce hit to a very low simmer. Cook uncovered 5
minutes, stirring as needed. Stir in lemon juice.
Since frozen dumplings come rolled and cut, all you need to do is break them into smaller pieces and drop
them into the simmering berry mixture. Be careful that you drop them one at a time, or just a few at a time,
making sure they don't stick together. Stir gently every so many dumplings. Once all of the dumplings are in the
pot, cover and cook over low heat for about 25 minutes or until the dumpling dough is cooked through.
Check every five to ten minutes to make sure nothing is sticking to the bottom of the pot. You can serve these
in dessert bowls warm topped with ice cream or whipped cream or just fresh cream.
Danish Apple Pie Squares
2 1/2 cups flour 1 teaspoon salt
1 cup shortening 1 egg - separated
1 cup cornflakes cereal, crushed 8 cups tart apples, pared and sliced thin
1/2 cup water 1 cup sugar
2 to 3 teaspoons cinnamon
Topping:
1 cup confectioners sugar 3 to 4 teaspoons milk
Cut shortening into flour and salt. Beat egg yolks with water then stir into flour mixture to make your dough. (This
can be done very easy in a food processor.) Divide finished dough in half and roll half of it on floured surface until
you get about a 17 x 12 inch rectangle. Fit into a 15 x 10 inch pan. Sprinkle cornflakes over dough. Top with
apples. Stir sugar and cinnamon together and then sprinkle on top of apples. Roll remaining dough into a 15 x 10
inch rectangle. Place over apples and seal edges. Cut slits in top for steam to escape. Beat egg whites and use
them to brush on crust. Bake at 375 for 50 minutes. Mix the confectioners sugar and milk together, then drizzle it
over the top of the warm Danish pie. After it cools enough, cut into squares.
2 1/2 cups flour 1 teaspoon salt
1 cup shortening 1 egg - separated
1 cup cornflakes cereal, crushed 8 cups tart apples, pared and sliced thin
1/2 cup water 1 cup sugar
2 to 3 teaspoons cinnamon
Topping:
1 cup confectioners sugar 3 to 4 teaspoons milk
Cut shortening into flour and salt. Beat egg yolks with water then stir into flour mixture to make your dough. (This
can be done very easy in a food processor.) Divide finished dough in half and roll half of it on floured surface until
you get about a 17 x 12 inch rectangle. Fit into a 15 x 10 inch pan. Sprinkle cornflakes over dough. Top with
apples. Stir sugar and cinnamon together and then sprinkle on top of apples. Roll remaining dough into a 15 x 10
inch rectangle. Place over apples and seal edges. Cut slits in top for steam to escape. Beat egg whites and use
them to brush on crust. Bake at 375 for 50 minutes. Mix the confectioners sugar and milk together, then drizzle it
over the top of the warm Danish pie. After it cools enough, cut into squares.
Snow Ice Cream
1 huge bowl of fresh snow
1 can condensed milk
1 teaspoon of vanilla flavoring
Pour condensed milk over snow,
drizzle vanilla on top, mix well
and sever. Note: If you don't have
snow, you can used finely shaved
or crushed ice.
1 huge bowl of fresh snow
1 can condensed milk
1 teaspoon of vanilla flavoring
Pour condensed milk over snow,
drizzle vanilla on top, mix well
and sever. Note: If you don't have
snow, you can used finely shaved
or crushed ice.
Coconut Pound Cake
Cake:
2 cups butter
2 cups sugar
5 eggs
1 tsp coconut flavoring
2 cups self rising flour
1 cup buttermilk
1 cup shredded coconut
Cream butter and sugar together, then add
eggs one at a time, mixing well between
each. Add coconut flavoring, stir. Next
add the flour and buttermilk, alternating
and mixing until all is blended in. Stir
in the one cup of shredded coconut. Pour
in prepared pan and bake at 350 for around
25 minutes or until done.
Glaze:
1/2 cup water
1 cups sugar
1 tsp coconut flavoring
Some more shredded coconut
Heat water and sugar over heat until you
have a simply syrup. Remove from heat,
stir in coconut flavoring. Pour over cake.
Top cake with some shredded coconut.
Cake:
2 cups butter
2 cups sugar
5 eggs
1 tsp coconut flavoring
2 cups self rising flour
1 cup buttermilk
1 cup shredded coconut
Cream butter and sugar together, then add
eggs one at a time, mixing well between
each. Add coconut flavoring, stir. Next
add the flour and buttermilk, alternating
and mixing until all is blended in. Stir
in the one cup of shredded coconut. Pour
in prepared pan and bake at 350 for around
25 minutes or until done.
Glaze:
1/2 cup water
1 cups sugar
1 tsp coconut flavoring
Some more shredded coconut
Heat water and sugar over heat until you
have a simply syrup. Remove from heat,
stir in coconut flavoring. Pour over cake.
Top cake with some shredded coconut.
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