5
granny smith apples (or any mixture of fruit or berry)
1/2
cup softened butter
1/2
cup flour
1/2
cup brown sugar
3/4
to 1 cup oats (depending how oaty you like things)
1/4
cup white sugar
pinch
of salt
Wash
and cut up apples (or fruit of your choice). Fill small ramekins 3/4 with
fruit. Mix all other ingredients and spread over fruit of your choice.
Bake at 350° until it's crispy on top.
*
The quantity of fruit depends on preference. I usually sprinkle a little
sea salt on top before baking it as well. If you use ramekins, bake them
on a cookie sheet lined with tin foil (in case they bubble over). Enjoy!!
Apple Crisp (Melodie)
4
cups sliced pared tart apples (about 4 medium)
2/3
- 3/4 cup brown sugar (packed)
1/2
cup flour
1/2
cup oats
3/4
tsp. cinnamon
3/4
tsp. nutmeg
1/3
cup butter or margarine softened
Heat
oven to 375°.
Grease square 8 x 8 x 2 pan. Place apple slices in pan. Mix
remaining ingredients thoroughly. Sprinkle over apples. Bake 30
minutes or until apples are tender and topping is golden brown. Serve
warm and, if desired, with ice cream.
Apple Slices (Grandma Morgan)
2
1/2 cups flour
1
TBS. sugar
1
tsp. salt
1
cup lard or 1 cup + 1 TBS. shortening
1
egg separated
Milk
2/3
cup crushed cornflakes
5
cups peeled and sliced apples
1
1/2 cups sugar
1
tsp. cinnamon
Glaze:
1
cup powdered sugar
2
TBS. lemon juice
Sift
flour sugar and salt. Then cut in lard or vegetable shortening (like pie
crust). Put egg yolk in measuring cup. Add enough milk to make 2/3
cup. Add to flour and lard. Mix to dough consistency. Shape
into 2 balls. Roll out half dough in greased cookie sheet. Cover
with corn flake crumbs then apple slices. Mix cinnamon and sugar.
Sprinkle over apples. Roll out and cover with remaining dough.
Beat egg white until stiff. Spread on top. Bake at 400° for 40
minutes. Mix together powdered sugar and lemon juice. While hot
drizzle lemon juice glaze on top.
Chocolate Yummy Dessert (Melodie)
1
Devil’s Food Cake mix BAKED as directed
2
small packages chocolate instant pudding
3
cups cold milk
1
16 oz. tub of Cool Whip
1/2
cup Hershey’s chocolate syrup
4
Heath Bars
Make
pudding using milk. Add 1/2 of the Cool Whip to pudding. Break cake
into chunks. Make a layer cake chunks, pudding, Heath Bars, chocolate
syrup, then repeat. Top with remaining Cool Whip.
Chocolate Mousse (Melodie)
6
oz. semi-sweet chocolate
3
eggs separated
1
to 2 TBS. sugar
3/4
cup heavy cream whipped or 8 oz. Cool Whip
Melt
chocolate slowly in microwave stirring often. Lightly beat egg yolks and
blend them into the chocolate. In separate bowl beat egg whites to a soft
peak. Add sugar and beat again to form stiff peaks. Mix 1/3 of the
whites into chocolate mixture and then fold the chocolate into remaining beaten
whites. Add whipped cream or cool whip folding in gently. Chill thoroughly.
Cobbler (Peach, blackberry, raspberry)
(Stefanie)
4-5
cups fruit or berries
2
cups bakers’ sugar
4
TBS. Tapioca flour
1/4
tsp. kosher salt
1
juice of lemon
Coat
fruit with sugar, flour salt and lemon. Butter pan and put fruit in pan.
Dough:
3
1/2 cups flour
1
tsp. baking powder
1/2
tsp. baking soda
1/2
tsp. salt
1/2
cup sugar
1
1/2 cups heavy cream (at least)
2
eggs (opt)
1
tsp. vanilla
1
cube butter - chopped
Mix
flour, baking powder, baking soda, salt and sugar. Beat cream, eggs and
vanilla and add to dry mixture. Put dough on top of fruit and drop
chopped butter pieces over top. Sprinkle C & H raw sugar over top.
Bake at 350° until golden brown, 20 to 30
min.
Coconut Cream Dessert (Jannie)
(Jan
Farr made for Grandma Toni’s 80th b-day party)
Crust:
1
cup flour
2
TBS. sugar
1/2
cup cold butter
1/4
cup chopped almonds (can use pecans or walnuts)
1/2
cup flaked coconut
Filling:
1-
8-oz. pkg. cream cheese, softened
1
cup powdered sugar
16
oz. Cool whip
4
cups cold milk
3
small pkg. instant coconut pudding
To
prepare crust, combine flour and 2 TBS. sugar in a medium bowl. Cut in
butter until crumbly. Stir in nuts. Press mixture into a greased
9x13 baking dish. Bake at 325° for 25 minutes or until edges
are lightly browned. Toast coconut by spreading it on a large baking
sheet and toasting about 5 - 10 minute or until lightly browned. Cool.
Set aside.
Beat
cream cheese and powdered sugar in a bowl until smooth. Add half of the
cool whip and beat until blended well. Spread over cooled crust.
Set aside other ½ of cool whip.
In
a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2
minutes or until soft-set. Spread over cream cheese mixture. Top with
remaining Cool Whip. Sprinkle toasted coconut over dessert.
Refrigerate for several hours or overnight. Serve cold. Makes
12 - 15 servings. Can also be made with banana pudding and then put cut
up bananas on it when serving.
Coconut Easter Eggs (Alena)
1
stick of butter (1/2 cup)
1
box powdered sugar
1
tsp. vanilla
7
oz. bag of fine coconut
1
dash salt
4
oz. cream cheese
Mix,
chill in refrigerator. Then shape into eggs, set aside on wax paper to
cool.
1-
8 oz. milk chocolate bar
1-
6 oz. package of chocolate chips
1/3
bar of paraffin
Melt
chocolate bar, chocolate chips and paraffin in double boiler. Dip eggs
one at a time. Let harden on wax paper.
Funnel Cakes (Debbie)
1/4
tsp. salt
1
tsp. baking powder
1
3/4 cups and 1 TBS. all-purpose flour
1
1/2 eggs
1
cup milk
2
TBS. white sugar
In
a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
In a large bowl, cream eggs, milk and sugar. Add flour mixture and beat
until smooth. Continue to add remaining flour, but use only enough to achieve
desired consistency. Batter will be thin enough to run through a funnel.
In an eight inch skillet, heat the oil to 375°. Put
your finger over the bottom opening of the funnel, and fill the funnel with a
generous 1/2 cup of the batter. Hold the funnel close to the surface of
the oil, and release the batter into the oil while making a circular motion.
Fry until golden brown. Use tongs and wide spatula to turn the cake
over carefully. Fry the second side one minute. Drain on paper towels,
and sprinkle with sifted confectioners' sugar or cinnamon sugar.
Lemon Lush (Stefanie)
1
cup flour
1
cube margarine
1/2
cup nuts
1 8
oz. cream cheese
1
cup powdered sugar
1/2
carton Cool Whip
2
pkg. instant lemon pudding mix
3
cups milk
2
TBS. lemon juice
Mix
flour, margarine and nuts until crumbly. Pat into oblong cake pan.
Bake 350° for 20 minutes. Mix
cream cheese, sugar and Cool Whip together and spread over cooled crust.
Mix
together lemon pudding mix, milk and lemon juice and pour over cream cheese
mixture. Let stand until set and cover with remaining Cool Whip.
Oreo Balls (Debbie)
1
package of Oreos
1
package of cream cheese (softened to room temp)
Bakers
Chocolate, almond bark, Andes mints, or any other chocolate
Using
a food processor, mix Oreos (including center) into a fine dust/powder. Add
cream cheese. Using latex gloves or just your hands, mix thoroughly until you
have a big black ball. Roll into small balls (about 1 inch in size) and place
on wax paper. Melt chocolate, almond bark, Andes mints, or any other chocolate.
Roll balls in chocolate. Place back on wax paper.
Refrigerate.
Peach Cobbler (Melodie)
5-6
peaches, sliced 1/4 inch thick
2/3
to 1 cup sugar (1 cup if using fresh peaches)
1
heaping TBS. cornstarch
Cinnamon
Butter
(margarine)
1
cup water
Topping:
2
cups flour
1
TBS. sugar
1/2
tsp. salt
1
1/2 tsp. baking powder
3
TBS. shortening
1/2
cup milk
Place
peaches in cooking dish. Mix sugar and cornstarch together. Add
water. Mix well and bring to a boil over medium heat. Stir
constantly. Boil for 1 minute, or until thick. Pour sauce over
peaches. Dot with butter and sprinkle cinnamon on top.
Topping:
Sift flour, sugar, salt and baking powder into large bowl. Cut
shortening into flour mixture until consistency of corn meal. Pour milk
into flour mixture; stir until good and creamy. Spoon onto peaches.
Bake for 25 - 30 minutes at 350°.
Pumpkin Cake Roll (Melodie)
6
eggs
1
1/3 cups pumpkin
2
tsp. lemon juice
1
1/2 cups flour
1
tsp. salt
1
tsp. nutmeg
2
tsp. ginger
2
tsp. cinnamon
2
cups sugar
2
tsp. baking powder
Beat
eggs for 5 minutes. Stir in pumpkin and lemon juice. Stir dry
ingredients together and fold into pumpkin mixture. Grease and flour a
sheet of wax paper well and put greased wax paper on 2 cookie sheets.
Divide mixture between 2 cookie pans. Bake at 375° for 15
minutes. Cool on towel sprinkled with powdered sugar. Roll up in
towel.
Filling:
1-
8oz. cream cheese
1
cube butter or margarine
1
lb. powdered sugar
1
tsp. vanilla
Beat
until smooth. Then unroll cake and spread filling on top. Roll back up
and chill. Can also be frozen.
Rhubarb Crunch ((Melodie)
Rhubarb
– Sliced
1
cup sifted flour
3/4
cup oatmeal (uncooked)
1
cup brown sugar
1/2
cup melted butter
1
tsp. cinnamon
1
cup sugar
2
TBS. cornstarch
1
cup water
1
tsp. vanilla
Mix
flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press 1/2
of mixture into greased 9” baking pan. Cover with 4 cups sliced rhubarb.
Cook sugar, cornstarch, water and vanilla until thick and clear.
Pour over rhubarb and top with remaining crumb mixture. Bake at 350° for 55 - 60
minutes. Serve with whipped cream or ice cream.
S’more (Melodie)
2/3
cup corn syrup
2
TBS. butter
2
cups chocolate chips
1
tsp. vanilla
8
cups Golden Graham cereal
3
cups marshmallows
Heat
to boiling corn syrup, butter and chocolate chips. Stir in vanilla.
Pour chocolate over Golden Grahams and marshmallows and stir until mixed.
Pour in 9x13 greased cake pan.
Soda Cracker Dessert (Alena)
One
packet of soda crackers (salted)
1
cup butter
1
cup brown sugar
2
cups chocolate chips
Cover
a 10 x 15" cookie sheet with foil on the bottom spray with Pam. Line
the pan completely with soda crackers, salt side up. Cover the whole pan.
Combine the butter and brown sugar in a saucepan and bring to boil.
Keep at a rolling boil for 5 minutes, stirring constantly. Pour the
mixture over the crackers. Bake at 350° for 10
minutes. Remove the pan and sprinkle the chocolate chips over the top.
Let the chips melt and then spread them over the soda crackers with a spatula.
You can top with the chopped pecans if you want.
French Fruit Tart Crust (Stefanie)
To
be used with Vanilla Pastry Cream (Next Recipe)
Tart
Dough:
1
1/2 cups all- purpose flour
1/2
cup confectioners sugar
1/4
tsp. salt
9
TBS. cold unsalted butter, cut in pieces
1
large egg yolk
Put
flour, sugar and salt in a food processor and pulse to combine. Add the
pieces of unsalted butter over the top of the dry ingredients, and pulse until
butter is cut in and mixture looks like corn meal. Break up the yolk a
bit before you add it to the food processor. Add it and process in long
pulses until the dough comes together, you will hear the noise of the motor
change.
Butter
a 9 inch fluted tart pan with a removable bottom. Press the dough evenly over
the bottom and up the sides of the pan. You want to keep it crumbly here; it
doesn't have to be perfect. Freeze crust for 30 minutes.
Preheat
the oven to 375°. Butter a piece of aluminum
foil and fit it (buttered side down) over the crust. Put the tart pan on a
baking sheet, bake the crust for 25 minutes, and then remove the foil. Continue
baking until the crust turns golden brown (don't let it burn!) about 8 to 11
more minutes. Let cool. You can do this and store it up to 5 days before
you need to serve it.
Vanilla Pastry Cream (Stefanie)
Vanilla
Pastry Cream:
2
cups whole milk
1
1/2 pieces of vanilla bean (or 1 1/2 tsp. vanilla extract)
6
large egg yolks
1/2
cup sugar
1/3
cup cornstarch
3
1/2 TBS. unsalted butter, cut into pieces and at room temp.
Boil
the milk and the vanilla (if using beans, scrape the seeds into the milk and
include the pods) in a small saucepan. While this is heating, in a medium
saucepan whisk the yolks with the sugar and cornstarch, until thick and well
blended. While whisking, drizzle in about 3/4 cup of the hot milk in
order to warm the yolks. Continue whisking as you slowly add the rest of
the milk. Put the pan over medium heat and whisk constantly, bringing it to a
boil. Keep mixture at a boil, continuing to whisk, for about 1-2 minutes, and
remove from heat.
Let
sit for 5 minutes, then whisk in the butter until they are fully incorporated.
The pastry cream will be smooth and silky, not clumpy. Scrape cream into a bowl
and let it cool off. You can place a piece of plastic wrap right on the surface
of the cream so you don't get a skin. Refrigerate until it is cold and ready to
use. You can keep it for up to 3 days.
When
you are ready to serve your tart, pour the cooled pastry cream (give it a pass
or two with a whisk to incorporate it again) into the tart shell. Add fruits of
your choice (I find that berries or fruit that isn't too juicy works the best)
over the top. If you want a glaze, use about 1/3 cup of jelly of your choice
and one teaspoon of water, boil it, let it cool, and using a pastry brush "paint"
your fruit.
- Ice Cream and Toppings -
Hot Fudge Sauce (Grandma Morgan)
4
rounded TBS. cocoa
1/2
cup margarine or butter
1/2
tsp. salt
3
cups sugar
1
large can evaporated milk
Melt
cocoa, margarine and salt together in a double boiler. Add sugar and milk
a little at a time, stirring after each addition. Cook no longer than 10
minutes in the double boiler. Will thicken as it cools. Serve warm
over chocolate cake or ice cream.
Hot Fudge Sauce (Melodie)
1
can sweetened condensed milk (14 oz.)
4-1oz.
squares semisweet chocolate (or can use chocolate chips semi-sweet)
2
TBS. butter (no substitutes)
1
tsp. vanilla extract
In
heavy saucepan, combine milk, chocolate and butter. Cook and stir over
medium-low heat until chocolate is melted. Remove from heat, stir in
vanilla.
Caramel Sauce (Melodie)
1
cup butter
2
cups brown sugar
1
cup whipping cream
Little
vanilla
Melt
butter. Add sugar, cream and vanilla. Boil 1 minute.
Ice Cream (Grandpa Morgan)
1
pint whipping cream
3
lemons juiced
3
1/2 cups sugar
2
cans evaporated milk (chilled)
1
quart milk (about)
2 -
3 cups Berries or Bananas
Flavoring
such as vanilla or peppermint
Slightly
whip cream. Add lemon juice, sugar and berries. Mix in canned milk
and fill up freezer can within about 2 inches from the top with fresh milk.
Freeze and serve. Makes 1 gallon.
Ice Cream Sandwiches (Cinda)
1
egg
1/2
cup shortening
1/4
cup soft margarine
1
tsp. vanilla
1
pkg. devil’s food cake mix (add 1/2 at a time)
Mix
all Ingredients. Divide dough in four parts and roll out into a rectangle
on floured pastry cloth to 1/8 inch thick. Cut into pieces that are 3 by 2 1/2
inch size. Bake on un-greased cookie sheet for 6 minutes at 350°. Cool
and then fill with ice cream that is cut 3/4 inch thick. (Use 1/2 gallon
ice cream). Makes 12 - 16 sandwiches.
Chocolate Ice Cream Roll (Melodie)
4
egg yolks
1/2
tsp. vanilla
1/3
cup granulated sugar
4
egg whites
1/2
cup granulated sugar
1/2
cup flour
1/4
cup unsweetened cocoa powder
1/4
tsp. baking soda
Sifted
powdered sugar
Beat
egg yolks and vanilla for 5 minutes until thick and lemon colored.
Gradually add 1/3 cup granulated sugar beating until almost dissolved.
Thoroughly wash the beaters. In another bowl beat egg whites on
medium speed until soft peaks form. Gradually add the 1/2 cup granulated
sugar, beating until stiff peaks form (tips stand straight). Fold egg
yolk mixture into beaten egg whites. Sprinkle dry mixture of flour,
cocoa, and baking soda over egg mixture; fold in gently just until combined.
Spread batter in cookie sheet that has been floured, greased, and wax
paper greased. Bake at 375° for 12 - 15
minutes or until cake springs back when lightly touched. Immediately
loosen edges of cake from pan and turn cake out into a towel sprinkled with
powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of
the cake short side. Cool. Unroll and fill with favorite ice cream.
Roll up and top with fudge sauce.
Fudge
Sauce:
1/2
cup sugar
1
1/2 TBS. cornstarch
1-
1oz. square unsweetened chocolate
(can
substitute 3 TBS. baking chocolate
and
1 TBS. vegetable oil for choc. square)
Dash
salt
1/2
cup water
1
1/2 TBS. butter or margarine
1/2
tsp. vanilla
Combine
sugar and cornstarch. Add chocolate, salt and water. Cook and stir
until thickened and bubbly and chocolate melts. Remove from heat.
Add butter and vanilla. While hot, frost rolled cake. Stick
immediately into freezer.
Layered Ice Cream Cake (Stefanie)
15
chocolate and cream sandwich cookies (such as Oreo)
1
TBS. milk
8
to 9 ice cream sandwiches, depending on size
1
pint mint chocolate chip ice cream
1
pint vanilla frozen yogurt
1
pint strawberry ice cream or frozen yogurt
1
container (8 ounces) frozen whipped topping, thawed
Coat
bottom and side of a 9-inch round spring form pan with nonstick cooking spray.
Line side with waxed paper, using spray to help adhere to pan. Trim paper
to height of pan. Finely crush 12 of the cookies in a food processor. Add
milk; pulse just until mixture holds together. Set aside. Unwrap 4 ice
cream sandwiches. Working quickly cut each in quarters. Stack strips of
sandwiches on end, packing them snugly together, around waxed-paper-lined pan.
Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs
into center of pan; press firmly over bottom. Freeze 1 hour. Remove all 3
flavors of ice cream or frozen yogurt from freezer and let soften for 15
minutes at room temperature. Transfer mint ice cream to a small bowl and stir
until good but firm spreading consistency. Repeat with vanilla and strawberry.
Remove pan from freezer. Spread mint ice cream on bottom, and then top with
vanilla and strawberry, spreading all layers level. Top with thawed whipped
topping, swirling top decoratively. Crush remaining 3 sandwich cookies and
sprinkle over cake. Return to freezer; freeze overnight. To serve, remove
side of pan, then waxed paper. Cut into wedges.
- Pies –
Never-Fail Vinegar Pastry (Melodie)
2
1/2 cups purpose flour
1
tsp. salt
1
cup shortening
1
egg beaten
1
TBS. white vinegar
1/4
cup water or milk
Mix
flour and salt. Cut 2/3 of the shortening into the flour until it
resembles cornmeal (for tenderness) and the remaining shortening until it is
the size of small peas (for flakiness). Combine beaten egg with the
vinegar and water or milk. Add all at once to flour mixture and mix
quickly and lightly with a fork. Roll out. Chill pie shells.
Bake at 425° (400 for glass dish) about 10
- 12 minutes. If making 2 crust pies, follow directions according to
filling used. This makes 2 pie shells or one double-crust pie.
All-Butter Pastry Crust (Leisa)
2
cup flour
11
TBS. unsalted butter (the good stuff) straight from the fridge
1/4
t salt
4-5
TBS. ice water
Measure
the flour and salt into a medium sized mixing bowl. Dice the cold butter into
small chunks and cut the butter into the flour. Using a fork to mix, add
ice water 1 TBS. at a time. Don't add too much water; you want a crumbly dough
or you'll end up with tough crust. Pat the crust into a ball, wrap it up
and chill in refrigerator 30 minutes up to 2-3 days before making pies.
Mini Freezer Pies (Leisa)
1
Batch All butter Pastry Crust
Basic
Pie Filling Recipe:
2
cup washed and sliced fruit (peaches, apples, cherries, etc.)
2
TBS. brown or white sugar (depending on your fruit. I use brown for my peach
and apple pies)
2
TBS. flour (less for dry fruits, like apples)
1
TBS. butter cut into small squares (to be divided among the prepared pies)
1
TBS. seasoning of your choice: Pumpkin Spice, Nutmeg, Cinnamon, etc.
Mix
up a batch of all-butter pastry crust. Grab a tennis ball-sized
chunk of crust and roll it out to create the tops. Then cut your pie tops using
the lid from one of your jars. Easy as pie! Set these aside for later.
Next,
press the extra crust into the pie jars. No need to grease jars. Line the jars
with the crust by pressing down with your fingers or a spoon. Try to get
crust close to the tops of the jars. Now fill your jars to the top with
your fruit filling. Put a little chunk of butter on top of each filled
jar. It makes the pies extra yummy.
Create
a vent in your pie toppers. You can be creative and use shapes like
circles or hearts! Place the tops on the pies and, using your finger, seal the
tops to the crust on
the
inside of the jar. Screw the lids on and you're done!
Baking
Instructions:
Take
your pies out of the freezer and remove the lids. Place the pies on a baking
sheet and Bake at 375° for 50-60 minutes, until the
insides are bubbly and the crust is golden brown.
Note:
if baking fresh or thawed pies, bake for 45 minutes.
Crock Pot Apple Pie (Melodie)
8
tart apples, cored, peeled and sliced
2
tsp. cinnamon
1/4
tsp. nutmeg
1/4
tsp. allspice
3/4
cup milk
5
TBS. butter, divided
3/4
cup sugar
2
eggs
1
tsp. vanilla
1
1/2 cups biscuit baking mix, divided
1/2
cup brown sugar
Gently
toss apple slices with cinnamon, nutmeg, and allspice. Place in the
bottom of a crock pot that has been greased. Combine milk, 2 TBS. butter,
sugar, eggs, vanilla, and 1/2 cup biscuit mix; layer on top of apple mixture.
Mix remaining biscuit baking mix with brown sugar. Cut in remaining
butter with a pastry cutter until crumbly. Sprinkle on top of apple
mixture. Bake on low setting for 6-7 hours. Makes 8 to 10 servings.
Chocolate Chunk Pecan Pie (Melodie)
1
pkg. (8 squares) semi-sweet baking chocolate or 2 cups semi-sweet chocolate
chips
2
TBS. butter or margarine
1/4
cup firmly packed light brown sugar
1
cup Karo light corn syrup
3
eggs slightly beaten
1
tsp. vanilla
1
1/2 cup pecan halves
1
unbaked pastry shell
Preheat
oven to 350°.
Coarsely chop 4 squares of the chocolate and set aside (or set aside half
of the chips if using chocolate chips). Microwave remaining chocolate and
butter until chocolate is melted. Stir sugar, corn syrup, eggs and
vanilla into mixture until well blended. Stir in pecans and chocolate
pieces. Fill pastry shell and bake 55 minutes or until knife comes out
clean.
Pecan Pie (Grandma Morgan)
1/2
cup sugar
1
cup corn syrup
1/4
tsp. salt
4
TBS. butter
3
eggs
1/2
tsp. vanilla
Heat
sugar, corn syrup, salt and butter until butter melts. Then beat 3 eggs
slightly, and add 1/2 tsp. vanilla. Pour hot mixture over eggs, beating a
little as you pour. Stir well, and pour mixture over 1 cup pecans in pie
crust. Bake at 300° for 45 minutes or until done.
Pecan Pie (Melodie)
1/3
cup melted butter
1
cup white Karo syrup
1
cup brown sugar
3
eggs beaten
Dash
of vanilla
Pinch
of salt
1
heaping cup shelled pecans
Mix
all ingredients well. Pour in unbaked 9 inch pie shell. Bake 350° for 45 - 50
minutes.
Toll House Pie (Grandma Morgan)
2
eggs
1/2
cup flour
1/2
cup sugar
1/2
cup packed brown sugar
1
cup butter (melted and cooled to room temp.)
1
cup chocolate chips
1
cup chopped walnuts (opt.)
9”
pie shell
whipped
cream or vanilla ice cream
Beat
eggs until foamy(3 to 5 min.) Beat in flour, sugar and brown sugar.
Blend well and add melted butter. Stir in chocolate chips and nuts.
Pour in pie shell. Bake 1 hour at 325°. Serve
warm with whipped cream or ice cream.
Mile-Hi Ice Cream Pie (Grandma Morgan)
Crust:
1
1/3 cups vanilla wafer crumbs
1/3
cup melted butter
3
TBS. powdered sugar
1/2
cup chopped pecans
Filling:
1
quart vanilla ice cream
1-
10 oz. pkg. frozen strawberries (partially thawed and sweetened with sugar)
Meringue:
3
egg whites stiffly beaten
6
TBS. sugar
Mix
all crust ingredients and pat into buttered 9” pie plate. Allow to chill
20 minutes. Soften ice cream. Layer with berries in crust.
Freeze. Just before serving make meringue.
Meringue: Beat egg
whites until frothy. Add sugar gradually. Continue beating well
until stiff. Add on top of pie prior to serving. Brown under the
broiler.
Fudge Ribbon Peppermint Pie (Melodie)
First
Layer:
Peppermint
Ice Cream
9
inch pie shell
Meringue:
3
egg whites
1/2
tsp. vanilla
1/4
tsp. cream of tartar
6
TBS. sugar
Fudge
Sauce:
2
TBS. butter
2-
1 oz. squares unsweetened chocolate
1
cup sugar
1-
6 oz. can evaporated milk
1
tsp. vanilla
Spread
1 pint softened peppermint ice cream in 9-inch baked pie shell, cooled.
Cover with half the cooled fudge sauce; freeze. Repeat layers.
Freeze overnight or until firm.
Fudge
Sauce: In
saucepan, mix butter, chocolate squares, sugar, and canned milk. Cook and
stir until thick. Add Vanilla. Cool.
Meringue: Beat egg
whites with vanilla and cream of tartar until soft peaks form. Gradually
add sugar, beating until stiff and glossy peaks form and all sugar is
dissolved. Spread meringue on chocolate layer; seal to edge.
Sprinkle top with 1 TBS. crushed peppermint candy. Bake at 475° for 5 to 6
minutes or until golden. Serve at once.
- Popcorns -
Carmel Popcorn (Melodie)
2/3
cup butter
2
cups brown sugar
1
cup corn syrup
1
tsp. vanilla
1/2
teaspoon baking soda
Unsalted
popcorn
Bring
butter, sugar, corn syrup and vanilla to a boil for about 3 - 4 minutes,
stirring. Remove from stove and add baking soda. Stir and pour over
popcorn. Let cool. Soft & chewy!
Carmel Popcorn (Stefanie)
1
cup butter
2
cups brown sugar
1/2
cup corn syrup
1
tsp. salt
1
tsp. baking soda
16
cups air popped popcorn
Preheat
oven to 200°.
Combine first 4 ingredients in heavy saucepan over medium heat. Stirring
frequently, heat until mixture comes to a boil. Continue to boil for 5
minutes. Remove from heat and add baking soda. Pour carmel mixture
slowly over popped corn and stir until evenly coated. Spread Carmel corn
onto baking sheet that is buttered or covered in parchment paper. Bake
for 1 hour, stirring every 15 minutes. Remove from oven and allow to
cool.
Crisp Carmel Popcorn (Melodie)
1
cup brown sugar
1/4
cup Karo Syrup
1
cube butter or margarine
1/4
tsp. baking soda
2
quarts popped popcorn
Cook
sugar, corn syrup and butter in microwave 4 minutes. Stir several times.
Add baking soda and stir until thickens. Mix with popcorn.
Put in paper sack. Put in microwave. Cook 1 1/2 minutes.
Shake. Cook 1 1/2 minutes. Shake. Cook 30 seconds.
Shake. Cook 30 seconds. Shake. Cool on a cookie sheet
(spread out). Will crisp up when cooled.
Mother Goose Pink Popcorn (Leon)
4-6
batches cooked popcorn (3/4 full large paper grocery sacks)
4
cups sugar
1
cup water
1/4
tsp. cream of tartar
2 tsp.
red food coloring
Boil
sugar , water, and cream of tartar for 4 minutes. Add red food coloring.
Let set for 2 minutes. Pour over popcorn and stir. Put on
cookie sheet to cool.
Popcorn Snack (Melodie)
1
cube butter
1/2
bag marshmallows
3/4
cup brown sugar
4
cups popped popcorn
3
cups Crispix cereal
1/4
cup slivered almonds
Melt
butter and marshmallows together. Add brown sugar. Stir together.
Mix popcorn, Crispix and almonds. Pour hot mixture over popcorn.
Stir and eat.
Puffed Rice Balls (Leon)
6
1/4 cups sugar
1
1/4 cups water
2
1/2 TBS. vinegar
1
3/4 cup + 1/8 cup more Karo syrup
2-
16 oz. bags of puffed rice
Cook
sugar, water, vinegar, and corn syrup to a firm soft ball. Put rice in a
large bowl. Mix syrup into puffed rice and shape quickly into balls.
Wet or butter hands so they don’t stick.
- Puddings -
Chocolate Sauce Pudding (Heather)
3
TBS. butter
1/2
cup milk
1
tsp. vanilla
1
cup flour
2
tsp. baking powder
3/4
cup sugar
1
TBS. baking cocoa
Topping:
3/4
cup brown sugar
1
TBS. baking cocoa
2
cups hot water
Melt
butter and stir into milk and vanilla. Set aside. Mix together dry
ingredients and then add butter mixture until smooth. Poor into greased baking
dish. Combine brown sugar and cocoa and sift over batter. Carefully
pour hot water over dish. Bake at 375° for 40 - 45
minutes.
Hasty Baked Pudding (Great Grandma
Ethel Morgan)
Batter:
2
or 3 TBS. butter
1/2
cup sugar
1/2
cup milk
1/2
tsp. soda
1/2
tsp. cinnamon or nutmeg
1/2
tsp. salt
1
cup flour
1
tsp. vanilla
½
cup raisins or dates
Sauce:
1
cup brown sugar
2
TBS. butter
2
cups boiling water
Mix
batter ingredients into smooth paste. Add vanilla and raisins/dates into
greased pan. (A few nuts improve). Pour batter over and bake at 350° for 30
minutes. Serve warm with ice cream or whipped cream. FUN IDEA:
Grandma Toni Morgan would oftentimes get sugar cubes and pour a little mint
flavoring (High alcohol content) on sugar cube and then light and serve.
- Popsicles –
Popsicles (Melodie)
1
small pkg. jello
1
pkg. unsweetened Kool-aid
2/3
- ¾ cup sugar
2
cups hot water
2
cups cold water
Dissolve
everything in hot water. Add cold water. Pour in molds. Freeze.
Fudgesicles (Melodie)
1
small pkg. instant chocolate pudding mix
2 ½
cups milk
¼
cup sugar
Combine
all ingredients in blender and blend well. Pour into containers and
freeze.
Orange Juice Popsicles (Melodie)
(Add
no sugar)
1
small pkg. orange flavored gelatin
2
cups boiling water
2
cups orange juice
Dissolve
gelatin in boiling water. Stir in orange juice. Pour into
containers and freeze.
