Recipes

APPLE CINNAMON CRISP

APPLE CRISP

APPLE CRISP

APPLE TURNOVERS

AUNT BERTHA'S BROWNIES

BASIC BREAD PUDDING

CHOCOLATE MARSHMALLOW PUDDING

CHOCOLATE PUDDING

COBBLER PIE

FRESH APPLE DESSERT

FROZEN STRAWBERRY YOGURT - 2 Qt

FROZEN STRAWBERRY YOGURT - 4 Qt

FRUIT PIZZA

JELLY ROLL

LAYERED FRUIT FLUFF

LEMON DESSERT

LUSCIOUS PISTACHIO LAYERS

MOCK APPLE CRISP--ZUCCHINI

PUMPKIN TORTE

RHUBARB COBBLER

RHUBARB CRISP

RHUBARB GRUNT

RICH LEMON DESSERT

SWEEDISH PINEAPPLE CAKE

VANILLA BAVARIAN CREAM

VANILLA PUDDING

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Combine apples, sugar, water, lemon juice and 1/2 teaspoon cinnamon; mix well. Place in 8 inch square glass baking dish. Combine remaining teaspoon cinnamon with remaining ingredients, mixing well. Crumble over fruit mixture. Bake about 30 minutes or until fruit is tender and topping is golden brown; cool slightly.

8x8x2 pan. Arrange apples in pan. Mix dry ingredients thoroughly. Add shortening and mix until crumbly. Sprinkle crumbly mixture evenly over apples. Bake until apples are tender and top is lightly browned. Serve War

Arrange apples in greased square pan 8x8x2 inches. Mix remaining ingredients; sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes it says but I do longer till they bubble some. Serve warm with ice cream!

You could substitute peaches...

Mix the flour, baking powder, and salt together and cut in the shortening. Add the milk and then knead and roll out. Fill and bake

Cake is the top section of ingredients. While still hot, cover with large marshmallows 1" apart. Put back in oven till marshmallows start to melt; remove and press down.

Frosting is the bottom half of ingredients. Mix, sugar, milk, and oil and boil for 1 minute. Take off stove and add chocolate chips. Add butter and vanilla. Beat until chips and butter melt and is thickened

Spread bread cubes evenly in 8 inch round dish. Sprinkle evenly with brown sugar and salt, then raisins.

Measure milk into 1 quart measuring cup. Add butter. Microwave at High 4 minutes, until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes in dish.

Microwave at Medium 9-12 minutes, rotating dish 1/2 turn after 6 minutes. when cooked, center may still be slightly soft but it will set up as pudding cools. Serve warm or chilled

Combine cocoa, sugar, cornstarch, and salt in a deep 1 1/2 quart casserole.

Add milk gradually to dry ingredients, stirring constantly.

Heat, uncovered, on ROAST for 6 minutes. Stir and heat, uncovered, on ROAST for an additional 2 minutes.

Add marshmallows to chocolate mixture and heat, uncovered on ROAST for 2 minutes. Stir. If marshmallows are not melted, heat an additional 1 minute.

Add beaten egg to chocolate-marshmallow mixture. (Warm egg first by gradually adding some of the chocolate-marshmallow mixture to the egg and stirring.)

Heat uncovered on ROAST for 2 minutes. Stir. If mixture has not thickened, heat on ROAST for 1 minute.

Stir in vanilla and place in refrigerator to chill

If you don't have a chocolate square you can use 2 Tbs of cocoa and 1 tsp of butter.

Mix the sugar, cornstarch, and salt together and add the milk. (If using cocoa add now.) Cook and stir over heat until bubbling. Shave the chocolate into the milk mixture while it's heating; cook 2 minutes in microwave. Beat the egg with fork till foamy, spoon chocolate into the egg mixture and keep stirring. Then add to pudding. Cook another minute. Add butter and vanilla

Melt margarine. Mix sugar and milk together. Pour into pan with margarine. Don't Stir. Pour fruit into pan. Don't stir. Bake for around 1 hour at 350 degrees

Heat oven to 350 degrees. Mix cake mix, marg, br sugar and cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press remaining crumbly mixture in bottom of ungreased rectangular pan. Arrange apple slices on mixture in pan. Beat sour cream and egg until blended; spread over apples. Sprinkle with reserved crumbly mixture. Bake 25 to 30 minutes or until topping is light golden brown; cool.

Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes. Freeze as directed

Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 minutes. Freeze as directed

Preheat oven. Lightly grease pizza pan (or cookie sheet). Spread dough in bottom of pan. Bake 10-15 minutes, until golden brown. Remove and cool. Combine Cool Whip, cream cheese and sugar. Beat until smooth. Spread over crust. Arrange fruit on top. Pour sauce over top.

Sauce: Combine fruit juice, lemon juice, and cornstarch. Cook until boiling and thick. Remove and coo

Beat yolks and egg till thick and add sugar slowly then water. Then add dry ingredients. Roll with jelly when done

Melt miniature marshmallows with milk in top of double boiler or nowadays a microwave should work. Chill until cool and slightly thick.

Combine flour, brown sugar, and salt. Cut in margarine until fine. Place mixture in 9 x 13 pan. Bake stirring occasionally. Cool. Remove 1/2 cup mixture, and press remainder into bottom of pan.

Beat 1 cup whipping cream with vanilla until thick. Fold in cooled marshmallows into cream. Turn 2/3 of mixture into pan and spread. Spoon 1 can pie filling over marshmallow mixture. Sprinkle reserved crumbs on top. Chill overnight

Dissolve Jello in 3/4 cup boiling water. Mix 1/2 cup cold water and set aside.

Mix and bake cake in 9 X 13 pan as it reads on box. When done, poke deep holes on top of cake with handle of spoon. Pour Jello into holes and refrigerate cake while making sauce.

Sauce is made by mixing whipped topping, pudding and milk together. Frost cake right away and chill well before serving.

I like to make this cake and frost with Cool Whip and then put some colored sprinkles on top. And cranberry Jello is really good too.

1. Preheat oven to 325 degrees. Grease bottom of a glass 9x13x2 inch baking dish.

2. For crust, combine cake mix, oil and pecans in large bowl. Stir until well blended. Remove 1/2 cup mixture for crumb topping; set aside. Spread remaining mixture evenly in pan. Bake at 325 degrees for 20 to 25 minutes or until set. Cool Completely. Increase oven temperature to 350 degrees. Toast reserved 1/2 cup mixture in 8 or 9 inch cake pan at 350 degrees for 10-15 minutes, stirring once. (Mixture should appear dry.) Cool completely. Break lumps with fork to make small crumbs.

3. For filling, beat cream cheese and sugar until smooth in large bowl. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate. Combine pudding mixes and milk; beat one minute. Spread over cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved toasted crumbs. Refrigerate at least 2 hours

Mix the first ingredients down to the water and boil 10 min or longer till tender. Pour into pan and sprinkle the second batch of ingredients on top and bake

For Crust: mix graham crackers, sugar, and margarine. Press into 9 X 13 pan.

Beat eggs, sugar, cream cheese and pour over graham cracker crust. Bake 350 degrees for 15-20 minutes until set. Cool.

Mix pudding, brown sugar, salt, spice, milk, pumpkin, gelatin, and eggs in pan. Cook like pudding watching carefully till just bubbles. Cool and pour over cooled cream cheese layer.

Top with nuts and cool several hours. Refrigerate

Put 6 cups rhubarb in a greased and floured cake tin, 8 x 12. Cover with the crumbly mixture and bake until it bubbles

Make up baking powder biscuit recipe and roll out in pan. Fill with the rhubarb and cover with sugar/flour mixture. Fold the biscuit over the top to wrap up the rhubarb and bake

Mix flour and margarine and press into the 9 x 13 pan. Bake 350 degrees for 12 minutes. Cool. Beat cream cheese, sugar and add Cool Whip spread on crust. Mix pudding and milk until thick. Pour on top. Cover top with remaining Cool Whip and refrigerate

SWEDISH PINEAPPLE CAKE

1. Mix by hand the first set of ingredients and pour into 9X13 ungreased pan. Bake 350 degrees for 30-35 minutes and test for doneness.

2. Cream sugar, oleo, and cream cheese (second set of ingredients for icing) add 1/2 cup chopped pecans and spread on the cake as soon as it comes out of the oven. Cool. Cover and refrigerate.

Stir together pudding, gelatin, sugar and add milk. Cook over low heat until thickened and cool thoroughly. Combine crystals, ice water in a bowl. Whip until soft peaks form (3-4 min). Add lemon juice and beat (3-4 min) longer. Whip pudding until light. Fold in whipped milk, chill until set. Serve topped with raspberries

Mix sugar, cornstarch, salt and milk. Microwave for 6-8 minutes. Add egg by warming first in another bowl with a bit of the hot mixture being beaten into the egg then pour it into the pudding. Microwave for 1 - 1 1/2 minutes more. Add butter and vanilla

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