desserts

Not yet revised

• 1 large can sweet potatoes

• 2 eggs

• 1 cup sugar

• 1/2 cup milk

• 1/3 stick butter

• 1 tsp vanilla

• Topping:

  • 1 cup light brown sugar

  • 1/4 cup flour

  • 1/3 stick butter

  • 1 cup chopped pecans

1. Mash potatoes; add sugar, butter, milk and 2 beaten eggs. Mix well. (I sprinkle in a little nutmeg and cinnamon). Add vanilla. Pour into buttered casserole; add topping.

2. Topping: Mix sugar and flour. Melt butter and add to flour and sugar. Mix well. Add pecans, mix well again. Spread on top of potatoes. Bake in 350 degree oven for 45-60 minutes.

Not yet revised

• 1 cup raisins

• 3/4 cup sugar

• 1 cup water

• 2 Tbsp vinegar or lemon juice

• 1 Tbsp flour

• 1/2 tsp clove

• 1 Tbsp butter

1. Cook until it thickens

Not yet revised

• 1 cup water

• 1/2 cup OLEO

• 1 cup flour

• 4 eggs

1. Preheat oven to 400F

2. Heat water and OLEO to rolling boil in saucepan. Stir in flour, stirring over low heat until mixture forms a ball, about 1 minute. Remove from heat.

3. Beat eggs thoroughly one at a time into mixture. Beat until smooth. Drop dough by rounded teaspoon onto greased cookie sheet.

4. [No further instruction]

Not yet revised

• 4 cups apples, cut up

• 1/2 cup brown sugar

• 1 cup flour

• 1 tsp cinnamon

• 1/2 cup granulated sugar

• 1 stick butter

1. Preheat oven to 350F.

2. Put apples into a greased dish. Sprinkle with mixture of flour, sugar, butter, cinnamon on top.

3. Bake for 40 minutes.

Not yet revised

• 1/2 pint sour cream

• 1 small can Mandarin oranges

• 3/4 package coconut

• 1 package mini marshmallows

• 1 can crushed pineapple, drained

• 1 tsp vanilla

• 1 cup raisins

1. Mix all ingredients together.

Not yet revised

Spreading the dressing over the fruit mixture before it's chilled seals out air and helps keep the fruit fresh for longer.

• 2 cups chopped apple

• 1-1/2 tsp lemon juice

• 1/4 cup chopped celery

• 1/4 cup chopped walnuts or pecans

• 1/4 cup raisins or shipped pitted whole dates

• 1/4 cup seedless green grapes, halved (optional)

• 1/3 cup whipping cream or 2/3 cup frozen whipped dessert topping, thawed

• 1/4 cup mayonnaise or salad dressing

• Ground nutmeg

1. In a bowl, toss apple with lemon juice. Stir in celery, nuts, raisins, and if desired, grapes.

2. For dressing, if using whipped cream, in a chilled mixing bowl whip cream to soft peaks. Fold mayonnaise into the whipped cream or dessert topping.

3. Spread dressing over the top of the apple mixture. Sprinkle with nutmeg. Cover and chill for 2-24 hours.

4. To serve, fold dressing into fruit mixture. Makes 4-6 side-dish servings.

Not yet revised

• 3 cups apples, chopped (with peels)

• 1-1/2 cup oatmeal

• 2 cups whole fresh cranberries

• 1/2 cup brown sugar, packed

• 1-1/4 cup sugar

• 1/3 cup (heaping) flour

• 1/3 cup pecans, chopped

• 1 stick butter, melted

1. Mix first 4 ingredients and put in casserole dish.

2. Combine other 4 and crumble on top of apple-cranberry mix.

3. Bake at 350F for 1 hour to 1 hour 15 min.

• 1 cup sugar

• 1 tsp baking soda

• 1-1/2 cup flour

• 1 tsp vanilla

• 1/2 tsp salt

• 1 cup cold water OR mayonnaise

• 1/4 cup dark cocoa

• 1 Tbsp cider vinegar

• 1/3 cup oil

1. Grease and flour 9 inch square pan.

2. Mix all ingredients in one bowl.

3. Bake at 350F for 35 minutes or until done.

4. Top with chocolate frosting; dust with powdered sugar, or leave plain.*

* Preferred frosting is white buttercream, not chocolate or powdered sugar, but is left up to your preference. Mum always made the buttercream frosting herself.

Not yet revised

• 1/2 cup butter

• 1-1/2 cup graham cracker crumbs

• 1 14-oz. can Eagle Brand sweetened condensed milk

• 1 cup semi-sweet chocolate chips

• 1 13-oz. can coconut (?)

• 1 cup butterscotch chips

• 1 cup nuts

1. Melt butter, mix crumbs, pour Eagle Brand evenly over crumbs, top with remaining ingredients.

2. Bake at 350F (325 glass).

Not yet revised

• 2 cups flour

• 1 cup OLEO

• 1/2 cup confectioner's sugar

1. Combine all the above ingredients and press into 9x13 pan and bake at 350F for 15-25 minutes or until lightly browned. Press up sides.

2. While this batter is baking, beat together:

• 4 eggs

• 2 cups sugar

• 1/2 tsp salt

• 6 Tbsp lemon juice

3. Sift into this egg mixture:

• 4 Tbsp flour

• 2 tsp confectioner's sugar and fold in

4. Pour this over baked crust and return to oven and bake for 35-40 minutes. Remove from oven, sprinkle with confectioner's sugar. Slice when cool.

Not yet revised

• 1 cup softened butter

• 2 cups flour

• 1/2 cup confectioner's sugar

• 4 eggs, lightly beaten

• 2 cups sugar

• 6 Tbsp lemon juice

• 1/2 tsp baking powder

• 1 tsp flour

1. Combine butter, flour, and confectioner's sugar; blend well. Press into greased 9x13x2 inch pan.

2. Bake at 375F for 15 minutes.

3. Combine eggs, sugar, lemon juice, flour, and baking powder in mixer bowl; blend well. Pour mixture over crust.

4. Bake at 325F for 40-50 minutes or until firm and lightly browned.

5. Sprinkle with additional confectioner's sugar.

Not yet revised

• 3/4 cup sugar

• 1/2 cup Bisquick

• 2 tsp butter

• 1 13-oz. can evaporated milk

• 2 eggs

• 1 16-oz. can pumpkin

• 2-1/2 tsp pumpkin pie spice

• 2 tsp vanilla

1. Grease a 9-10 inch pie plate.

2. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into plate.

3. Bake until knife comes out clean, 50-55 minutes.

Not yet revised

• 3/4 cup sugar

• 1/3 cup Crisco oil

• 1 egg

• 1/2 cup milk

• 1-1/2 cups sifted regular flour

• 2 tsp double-acting baking powder

• 1/2 tsp salt

1. Combine sugar, Crisco oil, and egg. Add milk and beat thoroughly.

2. Stir in combined dry ingredients. Beat until smooth.

3. Spread in a greased 9-inch square pan.

4. Sprinkle with Streusel Topping:

• 1/2 cup light brown sugar

• 2 Tbsp flour

• 2 tsp cinnamon

• 2 Tbsp Crisco oil

• 1/2 (unit??) finely-chopped walnuts

5. Combine all ingredients with a fork. Sprinkle on batter.

6. Bake at 375F for 30-35 minutes.

Not yet revised

Makes 4-5 dozen cookies.

• 1 cup shortening

• 1-1/2 cup flour

• 1 cup brown sugar

• 1 tsp salt

• 1 cup granulated sugar

• 1 tsp soda

• 2 eggs

• 3 cups oatmeal

• 1 tsp vanilla

• 1/2 cup nuts (optional)

1. Mix shortening, brown sugar, granulated sugar, eggs, and vanilla in large bowl.

2. Sift flour, salt and soda together, then add to first mixture.

3. Fold in oatmeal and nuts.Bake at 350F until brown, about 10-12 minutes.

Not yet revised

• 1 cup shortening

• 4 eggs

• 2 cups sugar

• 1 tsp lemon juice

• 3 cups cake flour

• 1/4 tsp salt

• 1 cup buttermilk

• 1/2 tsp vanilla

1. Mix all ingredients in bowl and beat with electric mixer for 10 minutes.

2. Grease tube pan and line bottom with wax paper.

3. Bake at 350F for 45-60 minutes in tube pan.

Bridie was Grammie's friend from the Women's Club at Fort Lee, and this was her German chocolate rum cake.

• 1 yellow cake mix (Duncan Hines)

• 1 (4 oz.) pkg instant chocolate pudding

• 4 eggs

• 1 cup of oil

• 1/2 cup rum

• 1 tsp vanilla

• 1 cup sour cream or mayonnaise

• 1 cup chocolate chips

• 1 cup walnuts, chopped

1. Grease and flour Bundt pan.

2. Mix all ingredients (except chocolate and walnuts) together. Beat for about 2 minutes.

3. Stir in the chocolate chips and walnuts.

4. Bake at 350F for 1 hour 10 minutes.

5. Allow cake to cool in the pan, then place serving plate on the pan to turn it out.

Not yet revised

• 1 (25 oz.) bag Rich's frozen rolls

• 1 (3 oz.) box butterscotch pudding (not instant)

• 1-1/4 cup brown sugar

• 3/4 cup butter

• 1-1/4 tsp cinnamon

• 3/4 cup chopped nuts (pecans or walnuts)

1. Put frozen rolls into a Bundt pan. Sprinkle with pudding mix.

2. Melt butter, add sugar and cinnamon. Cook until sugar melts. Boil until sugar dissolves.

3. Add chopped nuts. Pour mixture over rolls. Cover tightly with foil. Leave on the counter overnight.

4. In the morning, uncover and bake at 350F for 20-30 minutes. Wait 5-10 minutes then invert onto a serving platter.

Not yet revised

• 1/4 lb OLEO, melted (1 stick)

• 1 cup sugar

• 1-1/4 cup flour

• 2 eggs

• 1 tsp soda and powder

• Dash salt

• 3 bananas

• 1 tsp vanilla

• Walnuts, chopped

1. 350F for 45 minutes.

2. Let set in pan for 10 minutes.

Not yet revised

Makes one dozen.

• 1/3 cup soft butter

• 1/4 tsp nutmeg

• 1 cup sugar

• 1/2 cup milk

• 1 egg

• 1-1/2 tsp baking powder

• 1-1/2 cup sifted flour

• 1/2 tsp nutmeg

1. Cream butter, add sugar. Add egg and beat well.

2. Mix flour, salt, baking powder, and nutmeg. Add flour mixture alternately with milk to sugar mixture.

3. Fill greased muffin tins 2/3 full.

4. Bake at 350F for 20-30 minutes, or until golden brown. Remove from pan at once.

5. While still hot, roll in melted butter, then in a mixture of 1/2 cup sugar and tsp cinnamon.

Not yet revised

• 1 (6 oz.) package butterscotch bits

• 1/2 cup peanut butter (smooth or crunchy)

• 1 large can Chinese noodles (partly crushed)

• 1/2 cup chopped nuts

1. Melt butterscotch bits and peanut butter over hot water.

2. Add noodles. Stir to coat completely.

3. Drop by spoonfuls on waxed paper. Let cool completely or chill in refrigerator.

Not yet revised

Makes about 7 dozen.

• 2 lbs white chocolate

• 1 12-oz. package semi-sweet chocolate chips

• 1 12-oz. package milk chocolate chips

• 1 24-oz. jar unsalted dry-roasted peanuts

1. Melt chocolates in electric skillet on lowest setting or in double boiler, stirring constantly.

2. Cool 5 minutes. Stir in peanuts.

3. Drop mixture by tablespoonfuls onto waxed paper. Let cool completely. Wrap in plastic and refrigerate until ready to serve.

Not yet revised

• 1 large bag semi-sweet chocolate morsels

• 1 stick butter

• 1 large bag (10-1/2 oz.) multi-color miniature marshmallows

• Coconut for sprinkling

1. Melt together in double boiler the semi-sweet chocolate and butter, remove from heat and put in large bowl. Let cool a bit about 4 minutes. Add marshmallows to chocolate mixture and mix thoroughly.

2. Put cookie mixture on waxed paper cookie sheet - make 4 mounds, sprinkle with coconut, chill thoroughly, slice to desired thickness.

Not yet revised

Makes about 5 dozen.

• 1 cup shortening

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 eggs

• 1 tsp vanilla

• 1 cup peanut butter

• 3 cups sifted all-purpose flour*

• 2 tsp soda

• 1/2 tsp salt

1. Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture.

2. Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crisscross.

3. Bake at 350F about 10 minutes.

* For richer cookies, use 2 cups of flour.

Not yet revised

• Lady fingers or sponge cake

• Large package strawberry Jell-O

• Fresh strawberries

• Large package instant vanilla pudding

• Carton of heavy cream

1. Place lady fingers in bottom of large glass dish.

2. Mix Jell-O with 2 cups of boiling water and stir well, add fresh strawberries, add one cup of cold water, and pour over lady fingers (you can add a half cup of sherry to the fingers first if you like). Refrigerate to set overnight.

3. Mix pudding and pour over Jell-O. Refrigerate, and before serving add stiffly whipped cream on top.

4. Decorate with fresh fruit or sprinkles or, even nicer, grated milk chocolate.

Not yet revised

• 1/2 cup sugar

• 2 tsp cornstarch

• Dash salt

• Dash nutmeg

• 1 cup water

• 2 egg yolks, beaten

• 1 Tbsp butter

• 1/2 tsp grated lemon peel

• 2 Tbsp lemon juice

1. Mix dry ingredients. Gradually stir in water. Cook over low heat, stirring constantly, until thick and clear.

2. Stir small amount of hot mixture into 2 beaten egg yolks, then return to hot mixture. Cook and stir 1 minute.

3. Remove from heat and add butter, grated lemon peel, lemon juice; blend thoroughly.

Not yet revised

Serves 10-12.

• 1 (3 oz.) package strawberry gelatin

• 1 (3 oz.) package lemon gelatin

• 1 (3 oz.) package lime gelatin

• 1 1-lb can (2 cups) whole cranberry sauce

• 1 1-lb can (2 cups) grapefruit sections

• 1 (8 oz.) package cream cheese, softened

• 11 9 oz. can (1 cup) crushed pineapple (figure out this quantity)

• 1/2 cup chopped salted pecans

• 2 Tbsp sugar

1. Cranberry layer:

   • Dissolve strawberry gelatin in 1-1/4 cups boiling water. Add cranberry sauce, mixing well. Chill until partially set. Pour into an 8-cup ring mold (or two 8-1/2x4-1/2x2-1/2 inch loaf pans). Chill until almost firm. Top with:

2. Cheese layer:

   • Dissolve lemon gelatin in 1-1/4 cups boiling water. Add cheese, beating smoother with electric mixer. Add pineapple (with syrup); chill until partially set. Stir in pecans then pour over cranberry layer in mold. Chill until almost firm. Top with:

3. Grapefruit layer:

   • Dissolve lime gelatin in 1-1/4 cups boiling water. Add grapefruit (with syrup). Chill until partially set. Pour over cheese layer. Chill overnight. Unmold.

Not yet revised

Does not have to be made ahead of time. Can also be made the night before. Does not break down.

• 2 (9 oz.) cartons Cool Whip

• 1/2 bag miniature marshmallows

• 1 (20 oz.) can crushed pineapple

• 2 packages instant pistachio pudding

1. Mix pineapple juice and all with the pistachio pudding together first. Let set 2-3 minutes.

2. Then add the rest of the ingredients and mix well.

Not yet revised

• 6 eggs

• 1/4 cup vegetable oil

• 1/4 cup butter

• 1-1/2 cup sugar

• 1/4 cup shortening

• 2 tsp baking powder

• 1/4 tsp salt

• 1-1/2 tsp anise extract - can also use lemon, almond, or vanilla

• 2 to 2-1/2 cups flour

1. Blend ingredients together one at a time.

2. Drop by spoonfuls onto center of cookie grill.

3. Close lid for approximately 30-60 seconds until lightly browned.

4. Cool on wire rack or towels.

5. Sprinkle with powdered sugar if desired.

Not yet revised

• 15 tsp (5 Tbsp) freeze-dried coffee

• 4 cups hot water

• 3 cups sugar

• 1 fifth vodka (3 cups + 1-1/2 oz)

• 4 tsp vanilla

1. Mix thoroughly coffee, water, sugar in a 3-qt sauce pan. Simmer one hour.

2. Cool thoroughly. Add vodka and vanilla, stir well.

3. Pour into 2 fifth bottles or decanters. Age for three weeks.