dessert recipes 3
397481 -- HOSTESS TWINKIES DESSERT
10 Hostess Twinkies, slice in 1/2 long
way
Put cream side up in 9 x 13 pan. Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip. Crush 2 Heath bars. Spread over top. Refrigerate overnight. Monroe, Michigan
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397482 -- MINI DESSERT CUPS
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and
mixed with,
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi,
grapes, etc.
Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
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397483 -- DUMPLING DESSERT
2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp.
cinnamon
Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio
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397484 -- MERINGUE DESSERT
3 egg whites, beaten stiff so they
hold shape in bowl
1 tsp. baking powder
1 c. sugar
1/2 c. nut meats
10 soda crackers, rolled fine
Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6. Austin, Minnesota
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397485 -- AN ECONOMICAL DESSERT
When making preserves or jelly there is often syrup left over. Use it this way: put a teaspoonful in a wineglass and fill the glass with whipped cream or Cool Whip. Woodville, Mississippi
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397486 -- DRAMATIC CHOCOLATE DESSERT
1 pkg. devils food cake mix
1 lg. Cool Whip
4 Heath bars, frozen
3/4 c. Kahlua
2 pkg. instant chocolate pudding
Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.
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397487 -- PEANUT DELIGHT DESSERT
Prepare in layers. --1ST:--
1 c. flour
1/2 c. melted butter
1/3 c. chopped nuts
Mix well and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. --2ND:--
1/3 c. peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
2 c. Cool Whip
Mix first 3 ingredients well and blend in Cool Whip. Spread over cooled 1st layer. --3RD:--
1 (3 3/4 oz.) pkg. vanilla instant
pudding
1 (3 3/4 oz.) pkg. chocolate instant
pudding
2 3/4 c. milk
Mix well and spread over 2nd layer. Refrigerate a few minutes to set the pudding. Top the 3rd layer with Cool Whip. Sprinkle with peanuts and 1 regular size Hershey bar shredded. Keep refrigerated.
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397488 -- DESSERT SUPREME
1 pkg. lady fingers
1 instant lemon pudding pie filling,
prepared
1 can Thank You Blueberry Pie filling
1 carton Cool Whip
Oil pan and lay lady fingers in bottom and up sides. Pour lemon pie filling over top. Then another layer of lady fingers over top of lemon pie filling. Pour blueberry pie filling over this layer. Top with Cool Whip.
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397489 -- DESSERT BAR
1/3 lb. graham cracker crumbs
1/2 lb. (2 sticks) butter
1 c. peanut butter
1 lb. powdered sugar
Little vanilla
Mix and press in buttered pan. Melt 2 cups chocolate chips over hot water. Spread over mixture in pan. Cool overnight.
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397490 -- HAWAIIAN DESSERT
1 pkg. Jiffy cake mix, white or yellow
1 lg. size instant vanilla pudding
1 (8 oz.) cream cheese, softened
1 3/4 c. milk
1 (#2) can crushed pineapple
12 oz. Cool Whip
Bake the cake in a 9 x 13 inch pan for only 10 minutes. Mix pudding, cream cheese and milk. Spread on cooled cake. Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple. Can top with nuts, if desired. Pleiades #298
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397491 -- CARAMEL CRUNCH DESSERT
2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal
Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.
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397492 -- BUSTER BAR DESSERT
--FUDGE SAUCE:--
1 1/3 c. evaporated milk
2 c. powdered sugar
6 oz. chocolate chips
2 tbsp. margarine
Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with 1/2 gallon of ice cream and freeze. When fudge has cooled, pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze. Spread Cool Whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip. Freeze.
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397493 -- ANGEL FOOD DESSERT
1 angel food cake
1/2 c. sugar
Juice and rind of 3 lemons
1 pt. whipping cream
1 can sweetened condensed milk
Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.
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397494 -- DOUBLE CHOCOLATE MINT DESSERT
--CAKE:--
1 c. flour
1/2 c. butter
16 oz. Hershey syrup (1 1/2 c.)
1 c. sugar
4 eggs
--MINT LAYER:--
2 c. 10X sugar
1 tbsp. water
3 drops green food color
1/2 c. butter
1/2 tsp. mint (6 drops)
Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate topping over dessert. Cover and chill. --CHOCOLATE TOPPING:--
Melt in microwave: 6 tbsp. butter
1 c. mint chocolate chips
Melt 1 - 1 1/2 minutes or until smooth when stirred.
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397495 -- CHOCOLATE SUNDAE DESSERT
20 chocolate wafers, crushed, save
about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream,
slightly softened
In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.
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397496 -- CHOCOLATE ECLAIR DESSERT
1 pkg. whole graham crackers
2 pkgs. instant French vanilla
pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting
(ready made)
Line 9x13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.
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397497 -- DIRT DESSERT
1 lg. pkg. Oreos
12 oz. Cool Whip
8 oz. cream cheese, softened
1 stick margarine, softened
2 c. milk
1 c. confectioners sugar
3 oz. box instant chocolate or
vanilla pudding
1 tsp. vanilla
Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip, cream cheese, sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy worms to make it more authentic.
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397498 -- STRIKE ME PINK DESSERTS
1 c. vanilla wafers or graham cracker
crumbs
1 1/2 sticks butter
1 c. confectioners' sugar
2 eggs, separated
2 (10 oz.) pkgs. frozen strawberries,
drained
1/2 pt. whipping cream or 1 pkg.
Dream Whip
1/2 c. chopped nut meats
Butter and eggs should be at room temperature. Cream butter, add sugar and yolks. Beat until fluffy. Beat egg white stiff. Fold into creamed mixture. Butter an 8 x 9-inch pan, line with crumbs. Spread creamed mix over crumbs. Spoon gently. Spread nut meats over mixture. Then strawberries. Cool Whip is next. Then remaining crumbs. Chill 3 hours or overnight.
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397499 -- FOUR LAYER DESSERT
1 c. flour
1/2 c. nuts, chopped
1 stick margarine, softened
8 oz. cream cheese
1 c. powdered sugar
1 carton Cool Whip, divided
1 pkg. instant pudding mix, your
choice of flavor (6 oz.)
3 c. milk
Combine flour, nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.
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397500 -- FANTASTIC SUMMER DESSERT
1 Jiffy cake mix (yellow)
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio
pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut
Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese. Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.
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397501 -- DESSERT SQUARES
1/3 c. butter, melted
1 c. firmly packed brown sugar
1/2 tsp. vanilla
1 egg
1 1/3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped walnuts
3/4 c. chocolate chips, divided
In mixing bowl, blend butter, brown sugar and vanilla. Stir in egg. Combine flour, baking powder and salt. Add to butter mixture; blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish, remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.
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397502 -- EASY SUMMER DESSERT
1 yellow cake mix
1 (11 oz.) can mandarin oranges with
juice
4 eggs
1/2 c. oil
Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan. --TOPPING:--
1 box instant vanilla pudding
1 (11 oz.) can crushed pineapple with
juice
1 (8 oz.) Cool Whip
Beat together in a big bowl. Spread on cake and refrigerate.
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397503 -- TEXAS DELIGHT OR FOUR LAYERED DESSERT
1 stick oleo
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and
pie filling
1 c. powdered sugar
First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer. Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer. Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.
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397504 -- HEATH BAR DESSERT
1 pkg. lady fingers
1 (8 oz.) tub Cool Whip or 1/2 pt.
whipping cream
3 Heath bars
Place 1/2 of lady fingers in an 8 inch square pan. Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight. Serves 6.
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397505 -- FOUR LAYER DESSERT
1 c. all-purpose flour
1 c. pecans
1 stick butter
Mix these 3 together. Bake at 350 degrees for 20 minutes (until firm). Let cool. 1 (8 oz.) box cream cheese
1/2 Cool Whip (lg. container)
1 c. confectioners' sugar
Spread on. 1 box chocolate pudding (instant)
3 c. milk
Spread on. 1/2 container Cool Whip
Sprinkle with pecans
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397506 -- CHERRY OAT DESSERT SQUARES
1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie
filling
Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time: 10 minutes. Baking time: 25 minutes. Griffiss AFB
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397507 -- PUMPKIN DESSERTS
1 yellow cake mix
3 eggs
1/2 c. melted butter
1 lg. can pumpkin pie mix
2/3 c. milk
1/4 c. brown sugar
1 tsp. cinnamon
Mix and press in the bottom of an 11 x 13 inch pan, 1 yellow cake mix (reserve 1 cup of this), 1 egg, 1/2 cup melted butter. Mix and pour on top of cake mixture: 1 large can of pumpkin pie mix, 2 eggs and 2/3 cup milk. Mix and crumble on top of pumpkin mix: 1 cup cake mix, 1/4 cup melted butter, 1/4 cup brown sugar, 1 teaspoon cinnamon. Bake at 350 degrees 40 to 50 minutes.
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397508 -- ICE CREAM KOLACKY
1 pt. French vanilla ice cream
1 lb. butter
2 tbsp. sugar
4 c. flour
Thaw ice cream, soften butter, cream together. Add sugar and flour gradually. Refrigerate dough overnight. Roll out 1/4 thickness, cut into squares or circles and fill with desired Kolacky filling. Bake at 375 degrees for 15 minutes until brown.
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397509 -- FROZEN ICE CREAM-SHERBET DESSERT
2 lb. box Salerno butter cookies
1/2 c. butter or margarine
Crush cookies and mix with butter or margarine. Spread on bottom of plastic containers or 9x13 pan, saving about 1/4 cup crumbs to spread on top. 1/2 gallon sherbet (any flavor)
1/2 gallon vanilla ice cream
8 oz. Cool Whip
Soften sherbet and spread on top of cookie mix. Freeze. Then soften ice cream and spread on top of sherbet. Freeze. Spread thin layer of Cool Whip on top of ice cream and top with leftover cookie mix. Freeze. When ready to serve, let stand 15 minutes at room temperature or put in microwave for 10 or 15 seconds in order to cut and serve. This dessert will keep for months in freezer, if no one eats it up when you're not looking. Enjoy!
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397510 -- FROZEN GARBAGE
1 lb. bag peanut M&M's
1 lb. bag sm. pretzels
6 c. Crispix cereal
2 boxes white chocolate morsels
Melt white chocolate and pour over dried ingredients. Make sure all dry ingredients are well covered. Lay flat on cookie sheets and set in freezer. Break apart in small serving pieces and enjoy. Serves 15-20.
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397511 -- RUBY RED DESSERT
4 c. chopped rhubarb
1 (3 oz.) pkg. strawberry gelatin
1 pkg. Jiffy white cake mix
1/2 c. sugar
1 c. cold water
5 tbsp. melted butter
Layer ingredients in a 9" square pan in this order: rhubarb, sugar, gelatin, cake mix, water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.
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397512 -- DELICIOUS COCONUT DESSERT
1 lg. angel food cake
1 c. sweet milk
30 lg. marshmallows
1 lg. can crushed pineapple
1 pt. cream, whipped
1 bag frozen coconut
Crumble cake in a 9"x13"x2" pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.
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397513 -- ANGEL FOOD DESSERT
1 angel food cake
1 pt. whipped cream
3 tbsp. cocoa
1 tsp. vanilla
1 tbsp. sugar
Cut off top of angel food cake and cut out center, leaving sides about an inch thick. Fill center with whipped cream mixed with cocoa, vanilla and sugar. Replace top and cover with additional whipped cream, if desired. Pour chocolate syrup over cake.
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397514 -- EASY CHERRY CHEESE DESSERT
--CRUST:--
1 c. butter
2 c. flour
1/2 c. pecans
1/2 c. sugar
Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes. --FILLING:--
1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1 lg. container Cool Whip
6 tbsp. milk
1 tsp. vanilla
2 cans cherry pie filling
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust ann top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.
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397515 -- FROZEN GRASSHOPPER SURPRISE
24 Oreo cookies
1/4 c. melted butter
2 c. heavy cream, whipped
1/4 c. creme de menthe (green)
1 (7 oz.) jar marshmallow fluff
Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.
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397516 -- PUMPKIN DESSERT
1 box yellow cake mix (reserve 1 cup)
1 egg, beaten
1 stick oleo, melted
Mix together and put down on bottom of greased glass cake pan. --FILLING:--
1 lg. can Libby's pumpkin filling
3 eggs
3/4 c. sugar
2/3 c. canned milk
Dash of salt
Mix together. Pour over bottom. --TOP:--
1 c. reserved cake mix
1/2 c. sugar
1/4 c. oleo, melted
Mix together and crumble on top of pumpkin. Bake at 325 degrees in glass pan for 50-55 minutes.
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397517 -- ICE CREAM KOLACKY
1 pt. vanilla ice cream (room
temperature, partially melted)
1 lb. butter or oleo
4 c. all-purpose flour
1 tsp. vanilla
Cream butter with flour; add ice cream and vanilla. Place in refrigerator overnight. Roll out thin and cut into squares. Place your favorite filling in center of each square and pinch corners together. Bake in moderate 350 degree oven about 20 minutes. Sprinkle with powdered sugar. Makes about 120.
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397518 -- PINA COLADA DESSERT SQUARES
2 c. vanilla wafer crumbs
1/3 c. margarine, melted
1 (8 oz.) can coco goya cream of
coconut
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
1 (8 oz.) frozen whipped topping,
thawed
1 (8 oz.) can crushed pineapple,
drained
1/2 c. maraschino cherries, chopped
1/2 c. chopped nuts
1/2 flaked coconut, toasted
Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.
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397519 -- STRAWBERRY LAYER DESSERT
1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10") tube angel cake
Fresh strawberries for garnish
Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.
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397520 -- EARTHQUAKE DESSERT
Coconut, enough to cover pan bottom
1 c. chopped nuts
1 German chocolate cake mix
1 stick soft margarine
1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese, room
temperature
Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake mix. Bake in 350 degree oven for 1 hour. Northwest Singles Squares Ireta Yarns Levi's 'n Lace
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397521 -- CHOCOLATE JIFFY DESSERT
1 pkg. chocolate Jiffy cake mix
1 pkg. chocolate instant pudding
1 (8 oz.) pkg. cream cheese, softened
(use mixer)
1 (9 oz.) pkg. Cool Whip
Hershey candy bar
Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate.
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397522 -- ORANGE SHERBET
6 cans of Fanta Orange Drink (do not
substitute for Fanta)
1 sm. can crushed pineapple
1 can Eagle Brand condensed milk
Put all ingredients into ice cream freezer. Freeze until firm.
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397523 -- BANANA SPLIT DESSERT
2 eggs
8 oz. cream cheese
1 c. powdered sugar
6 oz. Dream Whip
1 can crushed pineapple
Sliced bananas
Chopped nuts
Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.
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397524 -- APRICOT ANGEL FOOD DESSERT
1 lg. angel food cake, cut in half
Then cut each half in pieces the size of a half dollar. Keep in two piles. 46 oz. can apricot nectar
1 1/4 c. sugar
1/2 tsp. almond extract
Pinch of salt
7 heaping tbsp. cornstarch
Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and sprinkle with coconut before serving.
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397525 -- DIRT DESSERT
16 Oreo cookies, crushed
3 sm. pkg. instant pudding, chocolate
or vanilla
4 1/2 c. milk
8 oz. cream cheese
16 oz. Cool Whip
Gummy worms
Mix pudding and milk as directed. Mix cream cheese with Cool Whip. Mix two together. Layer cookies and pudding mix in a sand pail. Add gummy worms on top of pail. Put shovel in pail and use a scoop for the dessert.
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397526 -- BUSTER BAR DESSERT
--CRUST:--
1 lb. crushed chocolate cookies
1/3 c. melted butter
Mix together and pat in 9 x 13 inch pan. Soften 1/2 gallon french vanilla ice cream and put on top of cookie crust. Freeze until ice cream is firm again. Top ice cream with salted peanuts. Press peanuts lightly into ice cream. Top with fudge topping and freeze until firm. --FUDGE TOPPING:--
1 c. sugar
1 1/2 c. evaporated milk
1/2 c. butter
2/3 c. chocolate chips
Cook topping ingredients 8 minutes after they start to boil, stirring constantly. Cool and pour over ice cream. NOTE: If topping isn't cool enough when you pour it over the ice cream, it will melt through the ice cream and make a mess!!
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397527 -- SPECTACULAR LAYERED DESSERT
1 c. plain flour
1 stick margarine
1/2 c. chopped nuts, pecans
Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 of a lg. container of Cool Whip
Spread this over nut and flour crust. 2 sm. pkg. instant pudding
Mix with 3 cups cold milk. Spread over cream cheese layer. Cover with last half of Cool Whip. Sprinkle with nuts. Refrigerate at least 1 hour. Cut into squares to serve.
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397528 -- CHOCOLATE ECLAIR DESSERT
Line a 9 x 13 dish with graham cracker squares. 2 pkg. French vanilla instant pudding
mix
3 c. cool milk
1 (9 oz.) Cool Whip
Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding, ending with another layer of graham crackers. --CHOCOLATE TOPPING:--
2 tbsp. corn syrup
3 tbsp. margarine
1 tsp. vanilla
1 1/2 c. 10 X sugar
3 tbsp. milk
2 squares chocolate or 6 tbsp. cocoa
Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers.
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397529 -- CALLIE'S HOMEMADE ICE CREAM
2 1/2 c. cream
2 lg. eggs, separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla
Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits.
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397531 -- STARS AND STRIPES DESSERT
Pound cake (8 slices)
4 c. strawberry halves
1 1/3 c. blueberries
8 oz. Cool Whip
Line bottom of 12 x 8-inch baking pan with 8 slices of pound cake. Top with 1 cup strawberry halves and blueberries, then 8 ounces of Cool Whip. Then top with 3 cups strawberry halves and 1/3 cup blueberries, making it look like the flag.
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397532 -- CHOCOLATE ECLAIR DESSERT
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate
sour cream frosting
Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.
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397533 -- SLOP
2 boxes instant pudding
1 (8 oz.) Cool Whip
1 can pineapple
1 angel food cake (made) break up in
small pieces
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397534 -- STRAWBERRY ANGEL FOOD DESSERT
2 (3 oz.) pkg. strawberry Jello
16 oz. pkg. frozen strawberries
1 tbsp. sugar
Pinch of salt to each pkg. Jello
1 1/4 c. boiling water
1/2 pt. whipping cream
Baked angel food cake
Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.
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397535 -- STRAWBERRY PRETZEL DESSERT
2 2/3 c. crushed fat pretzels
1 1/2 c. soft margarine
3 tsp. sugar
Cream together and press into 9 x 13-inch pan. Bake 10 minutes at 350 degrees. 8 oz. cream cheese
1 lg. Cool Whip
1 c. powdered sugar
Cream together and spread over crust. 1 lg. (16 oz.) strawberry Jello
2 c. hot water
1 (16 oz.) frozen strawberries, thawed
Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top.
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397536 -- ORANGE AND PINEAPPLE DESSERT
1 (3 oz.) pkg. orange gelatin
1 pkg. vanilla pudding
1 pkg. vanilla tapioca pudding
3 c. cold water
1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 (8 oz.) container Cool Whip
In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil. It will appear clear. Add pineapple, mandarin oranges, and Cool Whip; mix well. Chill for at least 6 to 8 hours or overnight. Laundry
------------------------
397537 -- COCONUT ALMOND DESSERT
1 can coconut
1 pkg. slivered almonds
1/4 c. brown sugar
1 c. flour
1 stick oleo
Put oleo in pan and melt in 350 degree oven. Add coconut, almonds, flour, and brown sugar; stir. Place in oven; stir every 10 minutes (save 1/3 cup for top). FILLING: 2 packages vanilla instant pudding and 2 2/3 cup milk; mix well. Add 1 large carton Cool Whip and stir through pudding. Laundry
------------------------
397538 -- TAPIOCA JELLO
2 sm. boxes vanilla tapioca
1 sm. box Jello (orange or strawberry)
Drained juice and water to make 3 cups
1 med. container Cool Whip
1 can mandarin oranges, drained or 1
(10 oz.) pkg. frozen strawberries,
thawed and drained
Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve.
------------------------
397539 -- GREEN STUFF
2 pkg. instant pistachio pudding mix
2 c. plain yogurt
1 lg. can crushed pineapple
2 c. Cool Whip
Mix pudding and yogurt together. Add pineapple. Fold in Cool Whip.
------------------------
397540 -- CHEESE PETIT FOURS
4 jars Kraft Old English cheese spread
4 sticks butter (NOT margarine)
3 loaves VERY THIN white Pepperidge
Farm bread
1 tsp. Tabasco
1 1/2 tsp. Lea & Perrin's
1 tsp. onion powder
Dill weed seed
Cayenne pepper
Cut crust off bread, 3 slices at a time. Beat all ingredients except cayenne pepper and dill weed seed until consistency of thick icing. Spread between slices, spread thin on top slice. Cut into 4 squares. Sprinkle mixture on top and sides. Sprinkle with cayenne and dill (for less spicy, use paprika instead of cayenne). Place on cookie sheet and freeze. Bake frozen 15-20 minutes at 350 degrees. Store in plastic bag while frozen if not using immediately. Do not microwave.
------------------------
397541 -- ELAINE'S DECADENT DEVILISH SUNDAE
2 (4 serving size) chocolate instant
pudding mix
2 (12 oz.) Cool Whip
1 Duncan Hines chocolate cake mix
1 c. pecans, chopped
Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half. In a large glass serving bowl (a large salad bowl), crumble half of the chocolate cake in bottom. Place half of the pudding mixture on top of cake. Place half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip. Repeat layers, cake, pudding, Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve, use large serving spoon and scoop out to get all layers.
------------------------
397542 -- LEMON BISK
1 pkg. lemon gelatin instant Jello
1 lg. pkg. cream cheese
1 c. hot water
Juice of 2 lemons
1 1/3 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla
Yellow food coloring
--CRUST:--
2 c. graham cracker crumbs
1 stick margarine
2 tbsp. sugar
Mix Jello, sugar, lemon juice and hot water together. Cream the cheese and add the Jello mix together with cream cheese. Get the canned milk ice cold and flaky (put in freezer several hours to get cold). Beat until it stands in a peak, add vanilla and fold Jello mixture to whipped milk. Add a drop or 2 of yellow food coloring. Put a layer of the crumb crust in a buttered 9x13x2 inch pan. Pour in Jello mixture, sprinkle a few crumbs on top. Cover, refrigerate overnight before serving.
------------------------
397543 -- 4-LAYER DESSERT
2 c. regular flour, no sifting
2 sticks butter or margarine, at room
temperature
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
2 sm. instant chocolate pudding
3 c. milk
Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.
------------------------
397544 -- CANDIED PLANTAINS
Belongs to the banana family. 2 lg. ripe plantains (all black)
3/4 stick oleo
1 c. maple syrup
1 1/2 tsp. cinnamon
Melt oleo in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently. May be served as garnish for pork, chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.
------------------------
397545 -- BISQUE GLACE AUX FRAISES
2 (10 oz.) frozen pkg. strawberries
(puree with 1/4 c. water)*
*Can use 2 pints fresh Louisiana strawberries (sweetened to taste with 1/4 cup water). Layer the following in pan and freeze: 1 qt. whipping cream
6 egg whites
2 tbsp. pure vanilla
2 tbsp. bourbon
6 tbsp. granulated sugar
Whip eggs until stiff. Whip cream and fold in vanilla, bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing strawberries on top; may use electric knife. HISTORY: This recipe was first served at Old Spanish Fort and has been in my family since 1902. --VARIATION: SNOWFLAKE FAIRY CAKE:--
Use 1 jelly roll cake recipe as directed. Place strawberries in 3 (10 inch) loaf pans 1 inch deep. Freeze. Place ice cream on top to fill pan. Freeze. Trim cake, remove ice cream from pans. Roll cake around ice cream lapping cake underneath. Cover with whipped topping.
------------------------
397546 -- BANANA L'ORANGE
1 1/2 c. reconstituted orange juice
3 tbsp. flour
1/2 c. sugar
1 tsp. McCormick orange extract
1 tbsp. triple sec (can be used with
the extract)
Mix sugar, flour and 1/4 cup of juice together. Warm 1 1/4 cups of orange juice. Mix sugar mixture and orange juice together and continue stirring until smooth. Slice 4 ripe bananas lengthwise into pieces. Place in square casserole dish. Pour orange mixture over bananas. Warm 1/2 cup of Brandy in a ladle; when warm, ignite and pour over bananas. Serve at once. Serve hot over vanilla ice cream. Serves 4 to 6.
------------------------
397547 -- CHOCOLATE DREAM
1 stick margarine
1 c. flour, sifted
1 c. pecans, chopped fine or broken
pieces
Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. --FIRST LAYER:--
8 oz. Philadelphia cream cheese
1 c. confectioners' sugar, sifted
1 lg. (8 oz.) Cool Whip (1 c.)
Mix and spread over flour mixture. --SECOND LAYER:--
1 chocolate instant pudding (or lemon,
butterscotch, your choice to vary)
1 vanilla instant pudding
3 c. milk
Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.
------------------------
397548 -- STRAWBERRY DESSERT
2 sm. pkgs. strawberry Jell-O
2 c. hot water
1 qt. vanilla ice cream
2 sm. pkgs. frozen strawberries,
thawed & drained
1 med. size Angel food cake
Dissolve Jell-O in water. Add ice cream to the Jell-O until all is melted. Break angel food cake into small pieces and place in a 9x13 inch pan. Place drained strawberries evenly over cake then pour Jell-O and ice cream mixture over cake. Place in refrigerator. Note: Best if made day ahead.
------------------------
397549 -- APRICOT DESSERT
2 pkgs. apricot Jell-O
2 c. hot water
2 c. cold water
1 med. can crushed pineapple (save
juice)
2 bananas, mashed
Miniature marshmallows
Dissolve Jell-O in hot water. Add cold water and drained pineapple. Add mashed bananas. Mix and pour into a 13x9 inch pan. Sprinkle with miniature marshmallows and place in refrigerator. Let set. --TOPPING:--
3/4 c. sugar
1 egg
2 tbsp. flour
2 tbsp. butter
1/2 c. pineapple juice
Mix all ingredients together and cook until thick. While warm, add one 8 oz. package of cream cheese. Blend together and cool. Prepare 1 large package of Dream Whip. Fold in cooled topping mixture. Spread on top of Jell-O. Keep in refrigerator until ready to serve.
------------------------
397550 -- SPRITZ-BOUY (HUNGARIAN DESSERT)
1 c. sugar
5 c. flour
3 sticks margarine (or 1 stick butter
& 2 margarine)
1 orange rind
1 lemon rind
1/2 tsp. baking soda
4 egg yolks
1 tsp. vanilla
2 heaping tbsp. of sour cream
Mix dry ingredients with the butter or margarine, (like pie dough) and add the beaten egg yolks, sour cream and vanilla. Work dough well. Press dough into bottom of large cookie sheet, using more than half of dough for bottom. Cover with favorite jelly or jam. Make criss-cross design by rolling pencil thickens or less by hands on board. Bake at 350 degrees for 30 minutes until lightly browned on top. When cooled, cut into squares and sprinkle with sifted powdered sugar.
------------------------
397551 -- THREE-LAYERED DESSERT
--First Layer:--
1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. chopped nuts
--Second Layer:--
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. whipped topping
--Third Layer:--
2 pkgs. coconut cream pudding (you may
use any flavor of pudding)
3 c. milk
Mix together first layer ingredients and press in bottom of a 10x14 inch pan and bake at 375 degrees for 15 minutes. Cream second layer ingredients together and spread over first layer. Cook pudding. Cool and then pour over second layer. Top with remaining whipped topping and 1/2 cup chopped nuts. Keep refrigerated. Cut into squares making 24 servings. Note: I have used chocolate pudding and flavored the whipped topping with creame de menthe.
------------------------
397552 -- BAVARIAN CREAM DESSERT
1/4 c. sugar
1 env. unflavored gelatin
1 1/3 c. milk
3/4 tsp. vanilla
1/2 tsp. almond extract
1 c. whipping cream
In 2 quart pan, stir together sugar and gelatin; add milk; let stand 1 minute. Cook and stir over low heat until gelatin is dissolved; remove from heat; pour into metal bowl; stir in vanilla and almond extract; refrigerate, stirring occasionally, until mixture is slightly thickened. Beat until mixture is slightly foamy; fold into whipped cream. Pour into 8 lightly oiled 3-4 ounce heart-shaped molds or 1 lightly oiled 3 cup mold; refrigerate until set. Unmold valentines onto serving plates; spoon strawberry sauce* around each. --SAUCE:--
Drain and reserve juice from 10 ounce package frozen sweetened strawberries, thawed. Add enough water to juice to make 3/4 cup. In pan, stir together 2 tablespoons sugar and 2 teaspoons cornstarch; stir into juice mixture. Cook over medium high heat, stirring constantly until mixture comes to a boil; remove from heat; stir in 1 1/2 teaspoon lemon juice and the berries; cover; refrigerate. Great Valentine Day's dessert.
------------------------
397553 -- COCONUT-CREAM DESSERT
1 c. flour
1/2 c. chopped pecans
1/2 c. oleo
Mix and press into 9x13 pan; bake 375 degrees for 15 minutes. Cool. 8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Fold together; spread on crust. Cook 2 packages coconut cream pudding with 2 1/2 cups milk; cool; spread on second layer; frost with Cool Whip; sprinkle coconut on top and chill overnight.
------------------------
397554 -- DIRT DESSERT
1 1/4# Oreos
Crush and set aside. 2 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 stick oleo
Mix and set aside. Mix 3 cups milk, 2 large packages instant chocolate pudding--fold in 12 ounce container Cool Whip; combine all this with cream cheese mixture. Using a new and clean flower pot, layer of crushed Oreos (dirt), then chocolate mixture, dirt, etc. with dirt being the top layer. Place a plastic flower growing out of the top with Gummie worms in the "dirt".
------------------------
397555 -- FLAN
--CUSTARD:--
1 qt. milk
5 anise seeds
Peel from 1/2 lemon
3 inch cinnamon stick
1 3/4 c. sugar
8 eggs
1 1/2 tsp. vanilla
Boil milk with anise seeds, lemon peel, cinnamon stick and sugar; stir constantly until mixture boils; remove from heat and let stand 15 minutes; strain. Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside. --CARAMEL:--
1 c. sugar
1/4 c. rum
Cook and stir until sugar has dissolved and turns a caramel color, then pour this mixture equally into 6 custard cups (or large quiche dish); pour equal amounts of egg mixture into cups; place in shallow pan with enough water to cover the cups 3/4 way; bake 350 degrees for 35 minutes (longer for large dish). Remove from pan of water and cool on rack; cover and refrigerate. To unmold flan, loosen edges with knife; invert cups onto serving dish.
------------------------
397556 -- FRAPPE'
1/2 c. sugar
3/4 c. water
Boil 5 minutes and then cool. Add: 3/4 c. orange juice
1 1/2 c. unsweetened pineapple juice
Pour into an ice cube tray or container and freeze. To serve, thaw until slushy; serve as an appetizer with a bit of grated orange peel on top, or serve a dishful to your kids on a hot summer day.
------------------------
397557 -- PEPPERMINT DESSERT
1/2 c. chopped pecans
1 1/2 c. crushed graham crackers
1/4 c. oleo, melted
2 tbsp. sugar
2 c. whipping cream, whipped and
sweetened
4 c. miniature marshmallows
12 medium-sized sticks peppermint
candy (crushed)
Mix first 4 ingredients together and
pat into a 8x8 pan; freeze until
set.
Mix last 3 ingredients; spread on
top of crust; refrigerate until
ready
to serve.
------------------------
397558 -- PINA-COLADA WEDGES
8 oz. (each) softened cream cheese,
undrained crushed pineapple
1/3 c. sugar
2 tbsp. rum
3 1/2 c. Cool Whip
7 oz. coconut
Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 hours). Cut into wedges; garnish with pineapples and cherries.
------------------------
397559 -- PISTACHIO REFRIGERATOR DESSERT
1 c. flour
2 tbsp. sugar
1/2 c. oleo
1/4 tsp. butter flavoring
1/4 c. chopped nuts
Combine and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool. 8 oz. cream cheese, softened
2/3 c. powdered sugar
4 oz. Cool Whip
Mix cheese and sugar together; fold in Cool Whip; spread on cooled crust. 2 sm. pkgs. pistachio instant pudding
mix
1 1/2 c. cold milk
1/4 tsp. almond flavoring
Combine and spread over top of cream cheese layer; refrigerate until firm. Top with 4 ounces Cool Whip and refrigerate.
------------------------
397560 -- RED, WHITE & BLUE (FLAG)
Slice a pound cake in 8 thin slices and lay them in a 9x13 glass baking dish; cover with 1 cup blueberries, 1 cup sliced strawberries; cover with 8 ounces Cool Whip; place 50 blueberries in upper left-hand corner for stars; use sliced strawberries laid lengthwise to make 5 red stripes. Refrigerate for 30 minutes before serving.
------------------------
397562 -- CHOCOLATE LAYER ICE BOX DESSERT
1 c. flour
1 c. chopped nuts
1 stick margarine
Mix and pat in pan and bake 25 minutes at 350 degrees. Cool. 12 oz. cream cheese
1 c. Cool Whip
1 tsp. vanilla
1 c. powdered sugar
Mix and pour on cooled crust. 2 sm. pkg. instant chocolate pudding
mix
3 c. milk
1 tsp. vanilla
Mix well and pour over top of cream cheese mixture and chill until firm. Frost using balance of 9 ounce Cool Whip. Garnish with shavings of Hershey as final layer.
------------------------
397563 -- FINGER JELLO
3 sm. boxes Jello
4 pkgs. Knox gelatin
4 c. boiling water
2 tbsp. lemon juice
Mix Jello and Knox in large bowl. Add water and lemon juice; stir well. Pour into 13x9-inch dish and refrigerate until set. Cut into squares or shapes and store in a covered dish.
------------------------
397564 -- CREAMY FINGER JELLO
3 sm. boxes Jello
4 pkgs. Knox gelatin
3 c. boiling water
1 c. (1/2 pt.) heavy whipping cream
Mix first 3 ingredients; stir well. Add cream and chill until set.
------------------------
397565 -- FELICIA'S EXTRA SPECIAL DESSERT
1 lg. pkg. cherry gelatin
1 qt. vanilla ice cream
1 can maraschino cherries
1 c. boiling water
1 can crushed pineapple
1 c. nuts
Dissolve water and gelatin, then add ice cream. Stir until completely melted. Add other ingredients. (You can also add bananas, grapes or fruit cocktail.) Refrigerate until firm.
------------------------
397566 -- CANDIED DILL STRIPS
7 lbs. cucumbers strips
1 c. lime
1 gal. water
1 1/2 qts. vinegar
7 1/2 c. sugar
1 1/2 tbsp. celery seed
5 to 6 drops of food coloring, yellow
1 tbsp. dill seeds
Salt
Peel cucumbers and cut lengthwise. Scoop out seeds with spoon. Slice to size of finger. Soak overnight in lime water. Wash until water is clear. Soak in clear, clean water 3 or 4 hours, drain. Heat vinegar, sugar, celery seeds, salt and food coloring. Pour over cucumber and let stand overnight. Simmer for 30 minutes. Pack in jars with 1 tablespoon of dill to a jar, seal.
------------------------
397567 -- FROZEN CORN
4 qt. corn, cut off cob
1 c. corn oil (Mazola)
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.
------------------------
397568 -- FROZEN CORN
4 qt. corn, cut off cob
1 c. corn oil
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.
------------------------
397569 -- FROZEN CUCUMBERS
2 c. sugar
2 c. water
1 c. vinegar
1 tbsp. salt
Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.
------------------------
397570 -- JELLO FIGS
3 c. mashed figs
3 c. sugar
2 sm. pkgs. mixed fruit Jello
Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes, put in jars.
------------------------
397571 -- FROZEN CUCUMBERS
7 c. sliced peeled cucumbers
1 c. sliced onions
1 tsp. celery seed
1 tsp. salt
2 c. white sugar
1 c. vinegar
Mix together and let stand for 24 hours, package and freeze. Thaw in refrigerator when ready to use.
------------------------
397572 -- FROZEN CORN
36 ears corn, cut off (12 pints)
1 carton half and half
1 lb. butter (cut in chunks)
2 tbsp. salt
2 tbsp. sugar
Bake in oven 1 hour at 325 degrees. Stir often. Cool and freeze.
------------------------
397573 -- FROZEN ZUCCHINI
Grate unpeeled zucchini and pat dry on layers of paper towels. Place 2 cups zucchini in freezer containers. Seal and freeze. Use in any recipe calling for grated zucchini.
------------------------
397574 -- FROZEN CUKES
2 qts. sliced cucumbers
4 onions
3 tbsp. salt
Combine and let stand 3 hours. Drain. Add the following syrup which has been heated. 1/2 c. vinegar
1/3 c. water
2 c. sugar (I substitute Equal)
Refrigerate for 24 hours. Put in small containers and freeze. Creighton
------------------------
397575 -- STRAWBERRY JELLO SURPRISE
2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
6 oz. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
Combine pretzels, butter and 3 tablespoons sugar. Press in bottom of a 9"x13" pan; bake at 400 degrees for 8 to 10 minutes. Beat well the cream cheese and 1 cup sugar; add Cool Whip and spread on cooled crust. Add Jello to boiling water and stir to dissolve; when partially set, add strawberries (sliced if necessary). Pour over cheese layer and refrigerate until serving time.
------------------------
397576 -- CANDIED PICK-A-DILLIES
1 qt. dill slices
1/2 c. cider vinegar
2 c. sugar
2 tbsp. pickling spices
Drain pickles. Combine vinegar and sugar. Tie spices in cheese cloth. Add pickles. Let stand at room temperature. Shake once in a while until sugar dissolves, about 4 hours. Refrigerate. These are real crisp and good. for Deloris Boyer
------------------------
397577 -- ROSEMARY JELLO
4 c. cranberry juice
12 long sprigs of rosemary
1 (3 inch) long cinnamon stick
7 c. sugar
6 whole cloves
6 oz. liquid pectin
1 rosemary sprig for each jar
Melted paraffin
Pour rosemary and cranberry juice into a large pot. Bring to a boil and simmer 15 minutes. Add sugar and let it dissolved, add cinnamon stick and cloves. Bring to a boil, remove rosemary, add pectin. Bring back to a rolling boil for one minute. Remove from heat, skim off foam and ladle into sterilized jars (put a sprig of rosemary into each jar before adding the jelly). Leave 1/2 inch head space in each jar. Seal with melted paraffin.
------------------------
397578 -- FROZEN CUCUMBERS
7 c. thinly sliced cucumbers
1 green pepper, thinly sliced
3 onions, thinly sliced
2 c. sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. celery seed
Pour liquid over ingredients. Will keep in refrigerator for 2 weeks.
------------------------
397579 -- HOT STUFF
Peppers, any kind of the very hot
variety, red or green
1/4 tsp. salt
1/4 tsp. pepper (ground black table
type)
1 tbsp. mustard seed
1 tbsp. ground cayenne pepper
1 tbsp. onion, diced sm.
2 tbsp. cloves garlic, diced
White vinegar
In blender, about 3/4 full, place the peppers, salt, black pepper, mustard seed, cayenne pepper, onion and garlic. Cover these ingredients with vinegar. Blend until all ingredients are chopped very fine. Place in stew pot and simmer over medium heat until most of the juice is cooked out. Stir occasionally. Brookeland, TX
------------------------
397580 -- FROZEN CORN
5 qts. cut off raw corn
1/2 c. water
4 tbsp. sugar
Cut off corn and fill ice cream bucket 3/4 full. Add 1/2 cup water and 4 tablespoons sugar. Mix through the bucket. Microwave on high for 12-14 minutes, but stir every 3-4 minutes. Cool, then freeze in zip lock or tie freezer bags. To serve heat in microwave.
------------------------
397581 -- SLOPPY JOES
2 lb. ground beef
1 c. each, chopped onion, green
pepper, celery
1 can condensed tomato soup
1 tbsp. Worcestershire sauce
1 c. shredded cheddar cheese
1/4 c. pickle relish
Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft. Blend in soup, pickle relish and Worcestershire. Simmer 15 minutes, stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.
------------------------
397582 -- APRICOT DESSERT
1/2 c. butter
1 c. confectioners' sugar
2 eggs, beaten
6 1/2 c. vanilla wafers, crumbed
2 c. heavy cream
2 (1 lb. 13 oz.) cans halved apricots
1 c. chopped pecans
Melt butter in top of double boiler. Add sugar and eggs; blend. Cook over boiling water, stirring constantly until mixture thickens, about 4 minutes. Gently pack 3/4 of crumbs in 15"x10" jelly roll pan. Spread cooked filling over crumbs. Spread half of whipped cream over filling. Arrange apricot halves on top of whipped cream. Spread nuts over apricots. Spread on remaining whipped cream and top with remaining wafer crumbs. Chill at least 24 hours. 16 to 20 servings.
------------------------
397583 -- COOL LEMON DESSERT
1 c. flour (not sifted)
1/2 c. margarine, softened
1/3 c. chopped nuts
8 oz. cream cheese
1 c. confectioners' sugar
2 c. frozen whipped topping
2 (3 3/4 oz.) pkgs. instant lemon
pudding mix
Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve. Makes 12 servings.
------------------------
397584 -- FROSTY STRAWBERRY DESSERT
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts
1/2 c. melted butter or oleo
1 c. whipped cream or frozen whipped
topping
2 egg whites
2/3 c. sugar
10 oz. pkg. frozen strawberries
2 tbsp. lemon juice
Stir together first four ingredients and spread in a 9"x13" pan. Bake at 325 degrees for about 20 minutes. Stir crumbs occasionally and watch, as they may burn. Remove from pan. Combine egg whites, strawberries, sugar and lemon juice. Beat with mixer until stiff peaks form. It takes 5 to 10 minutes. Fold cream into this mixture. Spread 2/3 of crumbs back in pan. Top with strawberry mixture, then remaining crumbs. Freeze. This can be made ahead of time and should be made six hours ahead at least. It keeps well. If you use fresh strawberries, use 1 cup sugar. Serves 8 to 10.
------------------------
397585 -- COOL SUMMER DESSERT
1 pkg. pistachio instant pudding
1 (8 oz.) Cool Whip
Drain and save juice from: 1 sm. can fruit cocktail
1 can mandarin oranges
1 sm. can crushed pineapple
Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together. 6 to 8 servings.
------------------------
397587 -- CHERRY DESSERT
2 cans pie cherries
2 cubes margarine, melted
1 white or yellow cake mix
Chopped nuts
Put cherries in bottom of 9x11 inch pan. Put cake mix on top; pour melted butter over the top. Sprinkle with nuts. Bake 30-40 minutes at 350 degrees. Other pie mixed fruit can be used.
------------------------
397588 -- RASPBERRY FLUFF
1 c. cream
1 (10 oz.) pkg. frozen raspberries
1 c. sugar
2 egg whites
1 tsp. lemon juice
9x13 inch graham cracker crust
Whip 1 cup cream. Put together and beat the raspberries, sugar, egg whites, and lemon juice. Beat 15 minutes until light and fluffy. Fold whipped cream in mixture and put in 9x13 inch graham cracker crumbs pan. Top with graham cracker crumbs. Put in freezer until ready to serve.
------------------------
397589 -- LEMON FLUFF
1 (14 1/2 oz.) can (1 3/4 c.)
evaporated milk
1 (4 oz.) pkg. lemon gelatin
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs or
graham crackers
Chill unopened can of milk in refrigerator until ice cold, about 3-4 hours. Dissolve gelatin in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9x13 inch pan with crumbs. Pour over gelatin mixture. Top with remaining crumbs and chill until firm. Cut in squares. Serves 12 and can be made the night before.
------------------------
397590 -- BUSTER BAR DESSERT
1 lg. pkg. Oreos, crushed fine
1/2 c. melted margarine
1/2 gallon vanilla ice cream, softened
1 1/2 c. Spanish peanuts
1/2 c. margarine
2/3 c. chocolate chips
2/3 c. powdered sugar
13 oz. can sweetened condensed milk
1 tsp. vanilla
Crush Oreos in food processor until fine and no white frosting shows. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust. Mix margarine, chips, powdered sugar and milk over medium heat. Boil slowly until thickened, 10-12 minutes. Stir frequently. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.
------------------------
397591 -- PAPAYA ICE
1/2 c. sugar
1 tsp. unflavored gelatin
1 papaya (about 1 lb), peeled,
seeded, and cubed, about 1 3/4 c.
cubes
4 tsp. lemon juice
In a small saucepan, combine sugar and gelatin. Add 1/2 cup water. Cook and stir over low heat until sugar and gelatin are dissolved; set aside. In a blender container or food processor bowl, combine sugar mixture, papaya, and lemon juice. Cover; blend or process until smooth. Pour into a small mixer bowl. Cover, freeze fruit mixture 2 to 3 hours or until almost firm. Beat with an electric mixer on medium speed about 2 minutes or until mixture is fluffy. Transfer mixture to a 7 1/2 x 3 1/2 x 2 inch or 8x4x2 inch loaf pan. Cover; freeze at least 4 hours or until firm. To serve, let stand 10 minutes at room temperature. If desired, garnish with fresh mint. Serves 4.
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397592 -- NANA'S JELLO
4 sm. pkgs. red Jello
1 (# 2) can pineapple, crushed
3 to 4 bananas
Cool Whip
Set Jello using pineapple juice. Stir in fruit when partially set. Stir in Cool Whip when totally set.
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Monday, June 8, 2009
desserts recipes 3
