dessert_index.txt desserts.txt desserts_2.txt
DESSERTS
Chip 'N Cherry Cake Apple Blossom Cake Texas Sheet Cake Rainbow Cake Poor Man's Cake Pineapple Upside Down Cake Inexpensive Sponge Cake Glorious Sponge Cake with Fluffy White Frosting
Lebkuchen Molasses Sugar Cookies Peekaberry Boos M & M Cookies Holiday Fruit Cookies Nut Chocolate Bars Toll House Marble Bars Ginger Snaps - Joan Hess Soft Jumbles - Winifred Comfort Snickerdoodles Forgotten Cookies Starlight Mint Cookies Confetti Cookies No Bake Cookies Chocolate Chews Peanut Blossoms
Fresh Strawberry Pie Rhubarb Meringue Pie Self Crust Pie Apple Pie in a Jar Lemon Party Meringue Pie Pumpkin Pie
Peach Cobbler Rhubarb Crunch Layered Blueberry Delight Lemon Dessert Pineapple Cheesecake Ribbon Jello Tapioca Pudding Fluffy Tapioca Pudding Baked Custard Modern Rice Pudding
PEACH COBBLER SOUTHERN STYLE
Batter: 1/2 - 3/4 c. sugar 1/4 teas. salt 3/4 c. flour 3/4 c. milk 2 teas. baking powder
Sift flour, salt, & baking powder. Add sugar and mix in milk. Melt 1/2 c. butter in deep (8 in.) baking pan. Pour batter over, don't stir. Add to pan 2 c. sliced peaches mixed with 3/4 (or less) c. sugar. Don't mix layers. Sprinkle with 1/2 teas. nutmeg or cinnamon. Bake 350 for 50 minutes.
RHUBARB CRUNCH
4 c. rhubarb, cut up 1 1/2 c. sugar 1 teas. cinnamon 2 T. flour Put in a greased (8in.) baking dish. Make a crunch of: 1/2 c. brown sugar 1/2 c. flour 1/2 c. rolled oats 1/2 c. butter Spread over rhubarb and bake 350.
LAYERED BLUEBERRY DELIGHT
14 whole graham crackers 6 oz. pkg. instant vanilla pudding 1 c. cool whip 21 oz. can blueberry or cherry pie filing
Line 9 in. square pan with whole graham crackers, breaking crackers, if necessary. Prepare pudding mix as directed on package. Let stand 5 minutes, then blend in cool whip. Spread half of pudding mixture over crackers. Add another layer of crackers, top with remaining pudding mixture and remaining crackers. Spread pie filling over top layer of crackers. Chil 3 hours.
LEMON DESSERT
Crust: bake 15 min. 2nd layer: 2 sm pkg. lemon instant 1 stick oleo pudding 1 c. flour 3c. milk 1/2 c. chopped nute
1st layer: 8 oz. cream cheese 3rd layer: remaining cool whip
1 c. confectioners sugar
1 c. cool whip Sprinkle with nuts.
PINEAPPLE CHEESECAKE
1 large can evaporated milk 1 pkg. (sm) lemon jello 1 c. hot water 1/4 lb. (1 stick) oleo, melted 30 crushed graham crackers 6 - 8 oz. cream cheese (2 3oz or 1 8oz) 1 c. sugar 1/4 teas. vanilla 1 can crushed pineapple, drained
Chill milk. Let jello almost set. Melt oleo and add to graham crackers for the bottom crust, saving some for top. Cream cheese; add sugar, vanilla, crushed pineapple. Whip milk to stiff peaks, add jello and fold in the cream cheese mixture. Sprinkle top with the rest of the crackers. Chill 24 hours. 9 x 13 pan.
* If making in hot welather, may need to chill bowl and beaters before whipping milk.
RIBBON JELLO
4 pkgs (3 oz. each) red, yellow, orange, & green gelatin 4 c. boiling water, divided 2 1/2 c. cold water, divided 2 envelopes unflavored gelatin 2 c. milk 1 c. sugar 2 c. (16 oz) sour cream 2 teas. vanilla
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of gelatin into a 9 x 13 in glass dish. Chill until almost set, about 30 minutes. Set other 3 bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in sofltened gelatin and sugar until sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When ist layer of gelatin is almost set, carefully spoon 1 1/2 cups of sour cream mixture over it. Chill until almost set, about 30 minutes. Carefully spoon another bowl of gelatin over the cream layer. Repeat , adding a cream layer in between each colored layer, chilling in between each layer. Chill several hours or overnight. Yield: 16 servings.
For Christmas use red and green gelatins. For Patriotic use red and blue gelatins.