Desserts

NANIE’S APPLE CRISP

½ cup flour
½ cup quick cooking oats
½ cup brown sugar1/4 cup butter
1/8 tsp. soda

Mix and blend together as for a pie crust until well blended

4 cups sliced apples
1/3 c. Sugar½ tsp. Cinnamon
2 tab. Butter
Mix together and place in buttered baking dish or pan. Sprinkle Part I over the top of apples and bake at 350 for 45 minutes. Serve with cream.


APPLE CRISP BAXTER’S

Mix in large mixing bowl 6 cups sliced apples, 1 cup sugar
2 heaping tbs. flour and 1 teaspoon cinnamon. Put into a 9 x 13 pan. Combine topping mixture of 1 cup brown sugar, 1 cup flour, 1 cup oatmeal, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tsp.cinnamon and 1 cube melted butter. Put on top of sliced apples.

Bake in 400 oven for 30 minutes.
Note: Often we double the topping.


BERRY PIE

Prepare Pie Crust using Nanie’s No-Fail Pie Crust

Fill pie crust with 3 cups fresh berries.
Mix
3/4 to 1 cup sugar
2 Tbsp Corn Starch or 4 Tbsp flour
A dash of salt.

Sprinkle over the berries. Dot with butter. Put on top crust. Bake at 400 for 40 to 50 minutes.

You can add nutmeg or cinnamon to the berries. Mom likes cinnamon. Jane likes nutmeg.


CARAMEL BARS

1 cup white chocolate chips 1 can sweet cond. Milk
2 cups mini chocolate chips ½ cup vegetable oil
1 yellow cake mix 2 eggs
½ cup of butter 2 heath candy bars
36 Individually wrapped caramels

Mix in a bowl: Cake mix, oil, eggs. Mix in white and chocolate chips. Put ½ of mixture in a greased 13 x 9 pan. Bake at 350 for 15 minutes. Let cool for 10-15 minutes.

While the crust is cooling combine the caramel, butter and condensed milk in a sauce pan on low heat. Stir frequently. When mixture is completely combined pour over crust and put the rest of the cake mixture on top. Crush the Heath bars and sprinkle on top. Bake at 350 degrees for another 25-3- minutes or until slightly brown. Make sure the caramel bars are completely cooked before cutting. Enjoy. 



BOSTON CREAM PIE

1 white or yellow cake mix
Follow directions for making the cake and cook in 2 round pans.
Let cool and then cut each round in half through the middle of the cake.

For the filling combine:
1 large instant vanilla pudding
2 ½ cups milk
Let set and then add 1 cup whipped, whipping cream.

Place filling on bottom portion of cake, and then put on the top of the cake and frost.

FROSTING:
1 ½ cup powder sugar
1/3 cup melted margarine
1 Tbsp. water1 tsp. vanilla
2 Tbsp. coco

Beat well


NANIE’S CARROT CAKE

2 cups sugar
1 ¼ cups oil
4 eggs
3 cups grated carrots
3 cups sifted flour2 tsp. Soda
2 tsp. Salt
2 tsp. Cinnamon
1 cup ground raisins (rinsed and drained)
Bake 10 x 15 pan at 350 for 15 minutes. Reduce to 300 for
10 to 15 minutes.
CHEESE CAKE Jane Davis

1 ½ lb. Cream cheese
1 cup powdered sugar

Beat until well blended, then add 12 or 16 ounces cool whip. Place on cooled crust.

CRUST:
1¼ cup graham cracker crumbs
¼ cup sugar⅓ cup melted margarine
Top with your favorite topping. Cherries for Adam & Raspberries for Kaylin.


CHOCOLATE FRANGOS Sally Dunlop

20 cupcake liners; silver with white inside

1 cup butter (must be butter to create volume)
2 cups powdered sugar
4 oz. Unsweetened chocolate - melted and cooled slightly
4 eggs
3/4 tsp. Mint flavoring
2 tsp. Vanilla
1 cup wafor chocolate crushed
Cool Whip Topping


NANIE’S CHRISTMAS PUDDING

Cream:
½ cup butter2 cups brown sugar
2 beaten eggs 
Add:
4 cups grated apples (tart)½ cup nuts
½ cup raisins
Add:
2 cups flour
½ tsp. salt
2 tsp. soda½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves

Pour into greased 9 x 13 pan. Bake 325 for 1 hour.

SAUCE:
1 cups karo
½ cup butter
½ cup half and half1 ½ tsp. vanilla
¼ tsp. nutmeg

Melt karo, butter, and half & half on low heat and stir for ½ hour. Then add vanilla and nutmeg.


COBBLER DESSERT (Jason’s Favorite)

Butter 8" Pyrex dish. (About ¼ of cube of butter)
Pour 1 can pie filling in dish. (Any flavor)
Sprinkle ½ pkg. white or yellow cake mix over pie filling

Cover top with thin slices of butter - takes about 3/4 of the square to cover adequately.

Bake in 350 oven until lightly browned. About 45 minutes.



CREAM PUFFS/ECLAIRS Jane Davis

Bring to a boil:
1 cup boiling water
1 cube imperial margarine
Dash salt

Add: 1 cup unsifted flour
Stir until stiff. Put mixture into mixing bowl and slowly add 4 eggs. One at a time. Set on cookie sheets.

Bake: Small cream puffs 400-10-12 min.
Large cream puffs and eclairs
425 10 min
400 10 min
375 10 min
350 10 min

Pudding
1 pkg. large instant pudding
2 ½ cups milk
Let set

1 cup whipping cream (whipped)
Whip cream and add other ingredients.

Frosting
1 ½ cups powdered sugar
1/3 cup melted margarine
1 egg
1 tsp. Vanilla
2 tbsp. Cocoa (Beat well)



NANIE’S CUPCAKES

½ cup shortening
1 cup sugar
2 eggs
2 tsp. vanilla
¾ cup milk1 ¾ cup flour
2 tsp. Baking powder
½ tsp. Salt
½ tsp. Mace
In a large mixing bowl combine sugar, shortening, and eggs. Alternate adding milk and flour ingredients. Add vanilla. Bake at 400 for 20 minutes.



JILL’S ECLAIRS

½ cup butter or margarine
1 cup boiling water
1 cup flour¼ tsp. salt
4 eggs

Bring water to boil. Melt butter in boiling water. Add flour and salt at once and stir until mixture pulls away from sides of pan. Take off heat. Let cool. Add eggs (one at a time) beat after each addition.

Put in tube and put on greased cookie sheet. Bake at 450 for 15 minutes, then at 325 for 25 min.

French Custard Filling:
⅔ cup sugar
2 Tbsp. flour
2 Tbsp. cornstarch
½ tsp. salt3 cups milk
2 beaten egg yolks
2 tsp. vanilla
1 cup whipping cream whipped
Mix sugar, flour, cornstarch, & salt together. Gradually stir in milk. Stir till mixture thickens and boils. Cook and stir 2 to 3 minutes after it boils. Remove from heat -- add some of hot mixture to egg yolks. Add to hot mixture. Bring to boil again. Take off heat and add vanilla. Let cool with wax paper on top. When cool beat whip cream and fold in.


POPIE’S HOMEMADE ICE CREAM

8 eggs
3 cups sugar
8 Tab. Vanilla½ tsp. Salt
1 pint cream
Whole milk
Beat eggs till stiffly beaten. Add sugar and continue beating
Add vanilla and salt. Put in freezer can. Add 1 pint cream.
Fill can with whole milk to bottom of first look in dasher. Freeze.

Good luck finding the same size freezer as Popie had.


MINT COOKIE ICE CREAM Evan
In large mixing bowl, mix:
2 ½ cups sugar
2 small jars marshmallow cream
8 eggs (pasteurized egg product)
1 quart heavy whipping cream
1 quart milk
Add:
10-15 drops of mint oil (cremedementhe)
1 Tbsp. Torani White Chocolate
Freeze
Then add 2/3 of a package broken grasshopper cookies

Chill in a 9 x 13 pan – dump ice cream in pan, and mix in cookies.
If you want let harden in 9 x 13 pan, overnight or make earlier in day.



CREAMSICLE ICE CREAM Evan
Mix:
1 small package instant vanilla or white chocolate pudding
1 ½ cups sugar
1 can evaporated milk
3 cups whipping cream
1 cup milk
6 12 oz. cans orange soda
1 tsp. vanilla
Pinch of salt
Freeze


RASPBERRY ICE CREAM Evan
4 12 oz. pkg. frozen raspberries
4 cups sugar
1 pint sour cream
Blend the above in the blender about a fourth of a time until well blended. Pour into the freezer, and add 2 quarts of half and half and 1 can evaporated milk. (If necessary to bring the freezer up to the fill line) Freeze



FRESH PEACE ICE CREAM

1 ½ C sugar
6 t. lemon juice
4 T. Orange juice
2 C whipping cream
1 can sweetened condensed milk
1 tsp. Vanilla
½ tsp. Salt
½ tsp. Almond flavoring
2 C slice peaches, blended–canned or frozen can be used

Combine all ingredients and pour in freezer. Fill 2/3 full with milk and then freeze according to manufactures directions.

Makes 4 quarts (If you don’t have a 4 quart freezer, it is usually equal parts milk to cream)


LEMON BERRY PIE

4 oz. cream cheese, softened.
1 Tbsp. milk
1 Tbsp. sugar
2 tsp. grated lemon peel
1 Tbsp. lemon juice
1 tub (8 oz.) cool whip, thawed1 (6oz.) graham cracker crust
1 pint strawberries, halved
2 cups cold milk
2 pkg. (4 serving size) vanilla or lemon instant pudding.
Beat cream cheese, 1 Tbsp. milk, and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 ½ cups of cool whip. Spread evenly on bottom of crust. Press strawberries into cream cheese layer, reserving several for garnish, if desired. Pour 2 cups milk in large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minute or until thickened. Gently stir in 1 cup of whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set.


OATMEAL CAKE (MICHAEL’S FAVORITE)

1 cup oats
1 ¼ cups hot water
½ cup shortening
1 cup brown sugar
1 cup white sugar2 eggs
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 ½ c. flour
Mix oats and water -- let stand 6 minutes.
Mix sugar, shortening, eggs, and spices. Whip together. Add oats and mix. Add dry ingredients and beat, then add oats. Put in 9 x 13 pan.

Bake at 350 for 30 minutes.

(1 tsp. Vanilla may be used in place of the cinnamon)

Topping #1 for Oatmeal Cake:
¾ cup butter
¾ cup brown sugar2 Tbsp. Evaporated milk
1 tsp. Vanilla
Cook 1 min. and add 1 cup flaked coconut. Stir and add nuts.

Topping #2 for Oatmeal Cake:
1 stick margarine
1 cup canned milk1 ½ cups brown sugar

Topping #3 for Oatmeal Cake:
½ cup butter or margarine, melted
½ cup firmly-packed brown sugar3 Tbsp. Half and half
⅓ cup chopped nut
¾ cup shredded or flaked coconut
Spread over cake and Broil until bubbly

OREO COOKIE DESSERT

30 oreo cookies
¾ cube butter melted
½ gallon soft vanilla ice cream¾ cup sugar
3 squares semi-sweet chocolate
2 Tbsp. Butter
1 cup evaporated milk
Crush cookies and pour butter over mixture. Press in 13 x 9 pan and Freeze 30 min.

Spread softened ice cream over cookie crust and freeze until very hard.

Bring the rest of the ingredients to a boil in a pan and boil 8 minutes stirring constantly. Pour very fast over frozen ice cream mixture and freeze until hard. Cut into squares and serve immediately.


ORANGE BROWNIES Kaylin
1 ½ cups all-purpose flour 2 cups sugar
1 teaspoon salt 1 cup butter softened
4 eggs 2 tsp. pure orange extract
1 teaspoon grated orange zest

Glaze:
1 cup confectioners’ sugar 2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350. Grease 9 x 13 by 2 inch pan and set aside

Cream together butter, eggs, orange extract, and orange zest. Add flour, sugar and salt. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.
Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour
over brownies.

NANETTE’S PEACH COBBLER

1 16 oz. Can fruit
1 cup flour
1 cup sugar
1 cup milk2 tsp. Baking powder
Dash salt
½ stick margarine
1/4 cup sugar and cinnamon
In saucepan cook fruit till boiling. Set aside.
Mix in bowl flour, sugar, milk, baking powder, salt.
In 5 quart casserole dish melt butter, pour batter over butter but don’t mix. Drain fruit. Pour hot fruit over batter. Sprinkle with sugar and cinnamon. Bake uncovered in a 400 degree oven for 40 minutes.

PUMPKIN BARS Jill
4 eggs
1 2/3 cup sugar
1 cup oil
1 16 oz. Can pumpkin
2 cups flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking powder


SUPER PEACH PIE

Slice 3 large peaches into a cooked pie shell. Mash 2 more peaches and add:
1 cup sugar
3 tbs. Corn starch
½ cup water

Cook 5 minutes, until it boils, then add:
½ tsp. Almond flavoring
2 tbs. Butter

Pour over sliced peaches. Chill. Serve with whipped cream


NO FAIL PIE CRUST NANIE’S

2 ¾ cup flour
1 c. shortening - blend into flour.

Add:
1 egg beaten
¼ cup cold water and 1 Tbsp. vinegar mixed
1 tsp. salt.

Mix to a soft dough; roll out and place in pie pans. Prick with fork. Bake at 425 for 10-15 minutes.



NANIE’S PUMPKIN CHIFFON PIE

¾ cup brown sugar
1 envelope unflavored gelatin
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger3 slightly beaten egg yolks
¾ cup milk
1¼ cups canned or mashed cooked pumpkin
3 egg whites
⅓ cup granulated sugar
In saucepan, combine brown sugar, gelatin, salt, and spices. Combine egg yolks and milk; stir into brown-sugar mixture. Cook and stir till mixture comes to a boil. Remove from heat; stir in pumpkin. Put in snow to chill til mixture mounds slightly when spooned. (Test every now and then--don’t let it get too stiff)

Beat egg whites till soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill firm. Garnish with whipped cream; drizzle with vanilla caramel sauce.



ROCKY ROAD

2 cups chocolate chips
2 cups butterscotch chips
1 cup Peanut Butter
1 ½ cups salted peanuts
6 cups mini Marshmallows

In a sauce pan melt on low heat chocolate chips, butterscotch chips and peanut butter. Add peanuts. Remove mixture from heat, wait 2-3 minutes and then add marshmallows. Line a 13 x 9 pan with foil and put rocky road in pan. Let cool and then enjoy.


RASPBERRY ANGEL DELIGHT Dena Aguilar

2 pkgs. frozen raspberries
2 pkgs. raspberry jello
1 ½ cup boiling water
1 large angel food cake
2 cup whipping cream (whipped)

Set out and open raspberries, break cake into walnut size pieces, whip cream stiff. Dissolve jello into boiling water. Put frozen raspberries into hot mixture (stir carefully not to break berries) until the mixture is syrupy, not to thick. Stir cream into the mixture. Pour over cake pieces, fold carefully. Pour into tube pan or 9 x 13. Set at least 3 hours preferably overnight. Sprinkle with angel flake coconut if desired.


GRANDMA’S STRAWBERRY DESSERT

Crust: ½ cup brown sugar, 1 square softened butter, 1 cup flour,
½ cup chopped nuts.
Combine ingredients into mixing bowl. Stir with fork till
blended. Spread on cookie sheet. Bake at 325 for 20 min.
Stir 2 or 3 times while baking to keep crumbs from burning.

2 egg whites
1 pkg. frozen strawberries (part thawed)
1 cup sugar
2 T. lemon juice

Mix thoroughly together at high speed till very fluffy. About
15 minutes. Don’t use a plastic bowl. Whip ½ pint whipping cream till thick and then add to above mixture. Put ⅔ crumbs bottom of 10 x 10 pan. Pour filling over. Sprinkle with remaining crumbs and freeze.


NANIE’S TRIFLE

1 pkg. Raspberry danish dessert
1 large pkg. Instant vanilla pudding mix according to directions
1 pkg (10oz.) Frozen strawberries thawed with juice reserved
1 pkg (10oz.) Frozen raspberries thawed with juice reserved
2 large bananas sliced
1 small angel food cake
whipped heavy cream

Make danish dessert using berry juice with water for liquid,
cool. Fold berries into danish. Make pudding, fold in
banana slices. Crumble half of cake into glass serving dish.
Cover with part of vanilla pudding, then part of danish.
Repeat. Top with whipped cream.

KAYLIN’S LEMON SQUARES





















STRUDEL (Apple or Cherry)

4 cups cold flour 1 Tbsp. White vinegar
2 cubes real cold butter 2 cubes margaine
1 cup ice water 1 cup per Strudel of apple
or cherry pie filling

Crumb flour and butter together in a mixing bowl. Add ice water and vinegar:
Mix together. Roll out on a lightly floured surface to an 8 x 12 rectangle.
Spread
one cube of margarine on dough. Roll up like cinnamon rolls and then roll out again to an 8 x 12 rectangle. Spread with one more cube of margarine and roll up like cinnamon rolls. Cut into flour equal parts and put into plastic bag and refrigerate. Roll dough out into an 8 x 12 rectangle. Place the apple or cherry filling along the 12 inch center of the rectangle. Fold the two 12 inch sides of the rectangle over and then turn the entire strudel over (so that the folds are on the bottom). Put onto double cookie sheets. Bake at 450 for about 15 minutes. Remove from oven and lightly frost.