Desserts

 

Banana Pudding

5 to 7 Bananas
Milk for pudding below
Large box  Banana Cream (or Vanilla) Jello Instant Pudding
1 box Nabisco Vanilla wafers

Mix pudding as box directs.
Cover bottom of bowl with wafers.  Slice one to two bananas into bowl.  Spoon in 1/3 of pudding.
Repeat layers 2 more times lining sides of bowl with wafers as you go up.
End with another layer of wafers on top. (Keep whole ones out for this top layer.)
Best if refrigerated over night.

 

Chocolate Chess Pie

1 unbaked pie crust
1 stick butter
1 cup sugar
2 squares Bakers Chocolate (semi-sweet)
2 eggs, beaten
1 teaspoon vanilla
Dash of salt

Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into pie shell and bake 35 minutes at 350. Top with whipped cream. (Very Rich!)

 

Chocolate In-Between

1 cup packed brown sugar
¾ cup butter or margarine, chilled, cut in 8 pieces
½ teaspoon salt
1 ½ cups all-purpose flour
1 cup quick oats, uncooked
1 can (14oz) sweetened condensed milk
1 package (6 oz) semi-sweet chocolate chips

Preheat oven to 350. Position knife blade in food processor bowl. Add brown sugar, butter and salt. Process to mix about 15 seconds. Mixture will be lumpy. Stop if mixture begins to form a ball.

Add flour and oats to mixture. Pulse to crumble, 2 or 3 times. Stir down mixture. Repeat pulsing until mixture is crumbly. Press 2/3 mixture (2 ½ cups) into bottom of greased 13x9" baking pan. Leave remaining 1/3 in food processor bowl.

In 2 quart saucepan, combine condensed milk and chips. Heat over low heat, stirring constantly, until chips melt. (Be careful; do not let chocolate burn.)

Pour over crust in pan. Sprinkle remaining crumbs over top. Bake until lightly browned, 25 to 30 minutes. Makes 2 dozen 2" squares.

 

Coffee Cake (Dutch Boterkoek)

3 sticks butter or margarine
1 ½ cups sugar
2 eggs
2 ½ cups flour
Pinch of salt
1 teaspoon vanilla
1 teaspoon baking powder
Nuts (almonds or pecans)

Cream together butter and sugar. Add egg yolks. Add flour, salt, vanilla, and baking powder. Mixture will be very thick. Spoon into 2 greased cake pans. Press nuts on top. Pour egg whites over top enough to coat everything…then pour off. Bake 30 to 40 minutes at 325 or until brown.

 

Delicious Dessert

20 Ritz crackers
1 cup sugar
¾ cup chopped nuts
½ teaspoon baking powder
4 egg whites
½ teaspoon vanilla
2 cups sweetened whipped cream
3 bars of semi-sweet chocolate shavings

In plastic bag, crumble Ritz crackers. Add ½ cup sugar, nuts, baking powder.
Beat egg whites until very stiff. Add ½ cups sugar and vanilla. Mix well.
Stir crumbs mixture into egg whites.
Spread in greased 13x9" pan.
Bake 30 minutes at 325.
When cool, cover with whipped cream and chocolate shavings.
Chill 24 hours before serving.

 

Double Chocolate Bar

1 18.4 oz package devil’s food cake mix without pudding
½ cup butter or margarine, melted
2 eggs
1 8oz package cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
1 cup flaked coconut
1 6oz package semisweet chocolate chips
½ cup finely chopped pecans

Combine cake mix, butter and 1 egg. Beat at low speed with an electric mixer until smooth. Reserve 2/3 cup mixture and set aside. Press remaining cake mixture into greased 13x9x2" baking pan. Bake 350 for 15 minutes.

Combine cream cheese, sugar, vanilla and 1 egg. Beat at low speed with an electric mixer until smooth. Stir in coconut and chocolate chips. Spread coconut mixture evenly over crust. Add pecans to reserved cake mixture. Sprinkle over filling. Bake at 350 for 20 to 25 minutes. Cool in pan and cut into bars. Yields 4 ½ dozen.

 

Double Chocolate Brownies

2 oz unsweetened chocolate, coarsely chopped
8 tablespoon butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
pinch of salt
2/3 cup milk chocolate chips (or semi-sweet)

Preheat the oven to 350. Grease an 8" square pan.
Melt the chocolate and butter in the top of a double boiler over hot water. Stir until smooth. Remove from the heat and cool slightly. Add the sugar and eggs. Whisk until well blended. Whisk in the vanilla. Add the flour and salt and stir until blended. Stir in 1/3 cup of the chocolate chips into the batter. Scrape the batter into the pan. Sprinkle the remaining chocolate chips over the top. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan set on a wire rack. Makes16 brownies.

 

Fudge Pie

¼ stick margarine (4 tablespoons)
2 ounces unsweetened chocolate
1 cup sugar
¼ cup flour
1 teaspoon vanilla
½ to 1 cup chopped pecans
3 large eggs beaten

Melt chocolate in top of double boiler with margarine. Stir in other ingredients. Bake in buttered 9-inch pie pan in preheated oven at 325 for 30 minutes. (Preheat oven to 350 and lower to 325 to bake.) Serve with ice cream.

 

Lemon Sours with Lemon Glaze

1 cup sifted all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon salt
1/3 cup butter/margarine softened
2 eggs slightly beaten
1 cup firmly packed dark brown sugar
½ cup chopped pecans
½ cup grated coconut – optional
½ teaspoon vanilla

Sift flour, sugar, salt into bowl. Cut in butter until mixture resembles coarse meal. Press firmly over the bottom of greased 9" square pan. Bake at 350 for 15 minutes, or until pastry is lightly browned.

Meanwhile, mix eggs, brown sugar, nuts, coconut, and vanilla. Pour over partially baked pastry. Bake 30 minutes or until topping is firm. Cool 15 minutes.

Lemon Glaze

1 cup sifted confectioner’s sugar
1 ½ tablespoon lemon juice.

Blend confectioner’s sugar and lemon juice until smooth. Pour on top of baked sours. Cut into 32 small bars. Cool.

 

Pecan Pie

3 eggs
1 cup white Karo syrup
1 cup white sugar
1 tablespoon butter
1 cup chopped pecans
1 teaspoon vanilla
1  9" pie shell

Stir together eggs, syrup, sugar and butter. Add nuts and vanilla. Pour into pie shell. Bake 1 hour 300 to 325.

Homemade Pie Crust

1 1/3 sifted all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup Wesson Oil
3 tablespoons milk

Mix flour, salt and sugar. Pour oil and milk together, do not stir. Add to flour. Stir to mix well but not too long. Form ball, roll out between waxed paper. Fit into pie pan.

 

Punch Bowl Cake

1 box yellow cake mix
1 large box Vanilla instant pudding
1 large can crushed pineapple in syrup
1 can prepared pie filling (strawberry, cherry…)
1 large cool whip
Nuts, chopped (optional)

Bake cake mix as directed in sheet cake pan.
Prepare pudding.
Crumble ½ cake in bottom of punch bowl.
Spread ½ pudding
                ½ pineapple
                ½ pie filling
                ½ cool whip

Repeat.
End with cool whip. Sprinkle with nuts.
Chill 24 hours before serving. Keep refrigerated.

 

 

Strawberry Cheese Cake

Pie Crust

1 cup graham cracker crumbs
1/3 cup melted margarine
1/3 cup sugar
½ teaspoon cinnamon

Combine. Press mixture over bottom of 9" pan.

Filling

1 8oz. and 1 3oz. package cream cheese
2 – 3 eggs
½ cup sugar
1 ½ teaspoons vanilla

Beat cream cheese. Add eggs and beat well. Add sugar and vanilla. Pour in crust. Bake 25 minutes at 325.

Cheese Cake Topping

1 cup sour cream
2 tablespooons sugar
1 teaspoon vanilla

Combine ingredients. Pour over cooked cream cheese mixture and cook 5 minutes. Chill.

Strawberry Topping

1 tablespoon cornstarch
3 tablespoons sugar
¼ teaspoon salt
½ teaspoon grated orange rind (or juice)
1 pound package frozen strawberries (1 quart fresh)

Combine ingredients. Cook over medium heat, stirring constantly, until thick and clear. Chill.

Spoon strawberry mixture over each serving of pie.

 

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