Desserts


Banana sour cream jubilee Nikki Jo Wyatt

2 cups sour cream
3/4 cup sugar
2 tablespoons lemon juice
8 ounces crushed pineapple
salt to taste (optional)
1/2 cup miniature marshmallows
1-2 mashed bananas
1/2 cup chopped nuts
15-20 chopped maraschino cherries
Combine and mix all of the ingredients in the order given. Spoon it into twelve paper cups and freeze them. Remove them from the cups and place them on lettuce beds. Allow fifteen minutes to thaw them before serving. Garnish with lemon twists, mint leaves, or orange slices.

Strawberry gelatin salad Louemma Russell Smith

Dissolve two packages of strawberry flavored gelatin in one cup of boiling water. Use a large mixing bowl. Add two packages of sliced strawberries including the juice; if they are frozen strawberries, thaw them first.
3 mashed bananas
1 cup chopped pecans
1 1/2 cup drained and crushed pineapple
Mix all of the ingredients well and pour about half of the mixture into a 9x13 inch dish. Refrigerate it and let this layer set until firm. When firm, spread it with eight ounces of sour cream. Pour the remaining gelatin mixture on top and return it to the refrigerator and let it stand until the top layer is firm. This salad cuts better if it is refrigerated overnight.

Lemon squares Louemma Russell Smith

1 cup shredded or flaked coconut
flour
granulated sugar
1/4 teaspoon salt
4 cups lemon juice
1/2 cup margarine
2 eggs
confectioner’s sugar
Combine the coconut, one cup of flour, two tablespoons of granulated sugar, and the salt. Cut in the margarine until the mixture is crumbly. Gather the particles, and with lightly floured fingertips press evenly and firmly over the bottom and 3/4 inch up the sides of a 9x9x2 inch baking pan. Bake it in the oven until golden, about twenty minutes.
Meanwhile, in a small bowl, beat together the eggs, 3/4 cup of granulated sugar, two tablespoons of flour and the lemon juice. Pour it over the crust and continue to bake it until it has set, about twenty minutes. Cool it in the pan on a rack. Cut it in sixteen squares, then sprinkle them with confectioner’s sugar.
Editor’s note: The lemon, Citrus limon, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both cooking and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
The origin of the lemon is unknown, though lemons are thought to have first grown in northeast India.

Tahitian salad Bonnie Smith Wyatt

1 cup flaked coconut
12 ounces whipped cream
1 tablespoon mayonnaise
1/2 cup sour cream
1/2 cup chopped nuts (optional)
1 cup miniature marshmallows
1 cup cut up mandarin orange slices
2 cups drained and crushed pineapple
maraschino cherries to garnish
Mix it well and refrigerate it overnight. Makes about eight servings.

Cranberry salad Louemma Russell Smith

1 cup drained and crushed pineapple
1/2 cup miniature marshmallows
1 large package cream cheese
12 ounces whipped cream
6 ounces cherry gelatin
1 package cranberries
1 diced orange
2 cups water
3 cups sugar
1/2 cup nuts
Cook the cranberries in two cups of water until the skins pop. Stir in the sugar and gelatin, and let it cool to room temperature. Add the pineapples, nuts, and orange and chill it. Prepare the whipped cream and fold in the cheese and marshmallows. Spread it on top and chill it again. It’s better if it is chilled overnight.
Editor’s note: the illustration is The Cranberry Harvest on the Island of Nantucket by Eastman Johnson, 1880.

Banana torte Rosella Guill Vaughn submitted by Zona Bishop Lenon
Crust:
1 cup flour
1 stick margarine
1 cup chopped nuts
Mix the ingredients well and put it into a 9x13 inch baking dish. Bake ten minutes at 400°. Let it cool completely.
First Layer: Cream eight ounces of cream cheese with one cup of powdered sugar. Add 1/2 cup of whipped cream and spread it over the cooled crust.
Second layer: Slice three or four bananas over the first layer.
Third Layer: Mix one large package instant vanilla or banana pudding mix and 2 1/2 cups of milk, and pour it over the second layer.
Fourth Layer: Top it with the remaining whipped cream and sprinkle it with the shaved sweet chocolate. Refrigerate it until it has set.

Cherry dessert Shirley Reeves

Trim the brown edges from an angel food cake and break it up in pieces. Mix:
8 ounces cream cheese
1/2 teaspoon vanilla
1/2 cup powdered sugar
Blend in nine ounces of whipped cream. Fold in the cake pieces and place it in a 9x13 inch dish. Top it with one can of cherry pie filling and refrigerate it.

Hawaiian delight Shirley Reeves

2 cups unsifted powdered sugar
1 stick butter or margarine
2 eggs
1 box crumbled vanilla wafers
20 ounces crushed and drained pineapple
9 ounces whipped cream
1 cup chopped nuts
Cream the butter, sugar, and eggs. Beat them to cake batter consistency and place half of the vanilla wafer crumbs in a 9x12 inch dish, and pour the batter over the crumbs. Then layer the drained pineapple, whipped cream, and nuts on top. Sprinkle the other half of the crumbs on top and chill it. It can also be frozen.

Lemon or chocolate dessert Shirley Reeves

Cream one cup of flour and one stick of butter or margarine well.
Add 1/2 cup of chopped pecans. Pat it in a 9x13 inch baking dish and bake it at 350°, then let it cool.
Cream eight ounces of cream cheese and one cup of powdered sugar. Add one cup of whipped cream. Put this mixture over the cooled crust and spread it. Whip two packages of instant lemon or chocolate pudding mix in three cups of cold milk. Continue beating it until the mixture is very thick. Add it to the cheese layer and top it with the remaining part. Refrigerate it for several hours.

Pumpkin delight Shirley Reeves

1 1/2 cups flour
1 stick margarine
1/2 cup brown sugar
1/2 cup chopped pecans
Mix it by hand and pat it into a 9x13 inch pan and bake it at 375°. Crumble it while it is still warm and reserve one cup of crumbs.
For the filling:
6 ounces vanilla pudding mix
2 cups pumpkin
1 teaspoon cinnamon
12 ounces whipped cream
1 1/2 cups milk
Beat the pudding and milk until it has thickened. Add the pumpkin and cinnamon, then fold in the whipped cream. Reserve one cup for the top. Pour it over the crumb mixture. Top it with the remaining crumbs and whipped cream, and chili it.

Puppy chow for children Zelma Lenon Submitted by Steve McGrew
1 box Rice Chex
3 cups powdered sugar
1 cup chocolate chips
1 cup peanut butter
1 stick butter
Melt together the chocolate chips, peanut butter, and butter, then add the Rice Chex, mixing it well. Put the powdered sugar in ziplock baggies and add the mix. Shake it to mix it.

New Orleans bread pudding Jayne Barnes Raso

Cream two cups of sugar and two sticks of butter. Add:
2 1/2 cups milk
6 ounces evaporated milk
2 tablespoons nutmeg
2 tablespoons vanilla
1 cup raisins
1 loaf white bread, broken into chunks and pieces
Stir it to mix. Pour it into a deep, greased casserole and bake at 360° for two hours, stirring after the first hour. Serve it warm with hard sauce.

Blender mousse Jayne Barnes Raso

12 ounces semi-sweet chocolate morsels
1/2 cup sugar
3 eggs
1 cup hot milk
2-4 tablespoons brandy
whipped cream (if desired)
Combine the chocolate morsels, sugar, and eggs in a blender. Pour in the hot milk and brandy and blend it at medium speed until the mixture is smooth. Pour it into demitasse cups* and chill in the refrigerator for an hour. Always keep it refrigerated until you are ready to serve it. Serves eight.
*Editor’s note: demitasse cups are four ounce espresso cups. I’m not sure why these cups are recommended, but I discovered that a lot of coffee cups my mom gave me are, in fact, demitasse cups.

Lemon dessert Loudene Lenon Davis

30 marshmallows
1/4 cup water
3 slightly beaten egg yolks
1/4 cup lemon juice
3 stiffly beaten egg whites
8 crushed graham crackers
Cook the marshmallows in water in the top of a double boiler until they’ve melted. Add the egg yolks and lemon juice, stirring constantly. Let it cool slightly, then fold in the egg whites. Place 3/4 of the cracker crumbs on the bottom of a refrigerator tray, and cover them with the lemon mixture and sprinkle the remaining crumbs on top. Chill it in the refrigerator until firm (Set the temperature at the coldest point).

Bread pudding Vicki Grace Konsavage

5 slices of bread that has been cut into cubes
2 1/2 cups crushed pineapple
1/2 cup butter
1 cup sugar
4 eggs
Cream the butter and sugar. Add the eggs and beat it well. Add the pineapple and stir in the bread cubes. Sprinkle it with brown sugar and bake it in a greased casserole for one hour at 350°.
Editor’s note: I don’t think this is how Mom made it, and Grandma McGrew taught her how to cook.

Creamy apple dessert Sharon Konsavage Daugard

1/4 cup butter or margarine
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
1 cup sour cream
1/4 cup reconstituted lemon juice
1 cup apple pie filling
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Preheat the oven to 350°. In a 1 1/2 quart 10x6 inch shallow baking dish, melt the butter in the oven. Sprinkle in the crumbs and stir it well. Press it on the bottom of the dish.
In a medium bowl, mix together sweetened condensed milk, sour cream, and lemon juice. Spread it evenly over the crumbs. Spoon the pie filling evenly over the creamy layer and bake it for 25-30 minutes or until it’s set. Let it cool slightly.
Mix the nuts and cinnamon together in a small dish and sprinkle it over the pie filling.
Variations: Omit the cinnamon and substitute blueberry, cherry, or peach pie filling for apple filling.

Cherry dessert Bertha Lenon Bongiorno

1 3/4 cups coconut
1/2 cup sugar
1/2 cup margarine
1 1/2 cups flour
1 teaspoon almond extract
Blend the ingredients and press half of the mixture in a pan. Spread a filling of blueberry, cherry, or apple pie filling over the mixture. Press the remaining mixture on the filling. Bake it at 400° for 30 minutes in a 12x8 inch baking dish.

Banana split cake Pat Nichols

Cream two cups of powdered sugar, one tablespoon of vanilla and two sticks of butter together. Beat it for fifteen min-utes and line a baking dish with two cups of graham cracker crumbs and one stick of melted butter. Spread the batter over the crumbs. Top it with:
sliced bananas
1 can drained pineapple
1 cup chocolate syrup
12 ounces whipped cream
1 jar maraschino cherries
Refrigerate it for twenty four hours before serving.

Strawberry rhubarb crisp Gayle Barnes Walker

2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
Lightly grease a 9x9x2 inch pan. Combine the first four ingredients in the pan. Cream 1/4 cup of margarine and 1/4 cup of brown sugar. Cut in 1/4 cup of flour and 1/2 cup of oats.
Sprinkle it over the fruit and bake it for forty minutes at 400°. Serve it warm.

Apple crisp Carolyn Russell Barnes

4 cups peeled and diced apples
1 teaspoon cinnamon
1/3 cup margarine
1/4 cup water
1 cup sugar
3/4 cup all-purpose flour
Place the apples in a shallow 6x10 inch baking dish and add the water. Work the flour, sugar, and margarine together until it is crumbly, then pour it evenly over the apples. Bake it uncovered for forty minutes in a 350° oven. Serve it warm, plain or with whipped cream. Serves six.
Note: Rhubarb may be used in place of apples. Omit the water and double the amount of sugar.
This recipe was Mother’s, One of the few she had in writing.

Apple crisp Clara Lenon Russell submitted by Nancy Russell Ebersohl
3/4 cup flour
4 cups peeled and diced apples
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup margarine or butter
1 cup sugar, more if the apples are tart
Place the apples in a shallow 6x10 inch baking dish. Add 1/4 cup of water, and work the flour, sugar, and butter together until it’s crumbly, then place it over the apples. Bake it uncovered for forty minutes in a 350° oven. Serve it plain or with whipped cream. Serves six.
Note: Rhubarb may be used in place of apples, but increase the sugar by one cup and omit the water.

Plum Cobbler Maxine Smith Mann

Pit and quarter two pounds of ripe plums. Mix:
3/4 cup light corn syrup
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon

Toss it with the plums. Spoon it into an 8x8x2 inch baking dish and bake it in a 400° oven for fifteen minutes. Meanwhile, mix:
1 1/4 cup buttermilk baking mix
1/2 cup chopped nuts (optional)
1/3 cup milk
1/4 cup sugar
Beat it for twenty strokes and drop it by spoonfuls onto the hot plums. Bake 15-20 minutes longer. Serves 6.

Impossible lemon rice pudding Louemma Russell Smith

2 1/2 cups water
1 cup rice
1 teaspoon salt
1 cup sugar
2 separated eggs
3 tablespoons flour
4 1/2 cups golden raisins
1 teaspoon ground nutmeg
1 cup milk
2 tablespoons divided margarine
1/3 cup freshly squeezed orange juice
Bring the water to a boil in a medium saucepan. Stir in the rice, salt, and one tablespoon of the margarine. Cover it tightly and let it simmer for twenty minutes. Remove it from the heat and let it stand, covered, until all the liquid is absorbed, about five minutes. Cream the remaining one tablespoon of margarine and the sugar. Add the cooked rice, beaten egg yolks, flour, raisins, nutmeg, milk, and lemon juice. Stiffly fold in the beaten egg whites. Pour it into an ungreased two quart baking dish that is about two inches deep. Place the dish in a pan containing about one inch of hot water. Bake it uncovered in a 350° oven for 40-45 minutes or until a knife inserted near the center comes out clean. Let it stand ten minutes before serving. Makes six servings.

Curried fruit Rosalie Lager Russell

5 3/4 cups pear halves*
5 3/4 cups pineapple chunks*
5 3/4 cups peach or apricot halves*
1/3 cup butter
3/4 cup brown sugar
1/4 cup maraschino cherries
2 teaspoons curry powder
Drain the fruit thoroughly, and place it pit-side down in a large baking dish. Melt the butter in a small pan over low heat. Combine the brown sugar and curry powder and pour it over the fruit. Bake for one hour at 325°.
This compliments baked chicken or ham. Also delicious cold, but easily warmed over. Serves 10-12.
*Editor’s note: The original recipe called for “1 large can”, so the amount is a guess based on the table of can sizes earlier in this book. The largest size is a number 10, which is three quarts; it’s a giant restaurant can. The next largest is a number 3, 5 3/4 cups. The next smaller is a number 2 1/2, which holds 3 1/2 cups, so you may have to experiment to get it right.
The illustration below is the preparation of apricots in the grounds of Alchi Monastery in Ladakh, India.

Apple crępes Linda Ebersohl Stack

Crępes:
1 cup flour
1 cup milk
2 eggs
1 tablespoon oil
1/4 teaspoon salt
Blend it until it is smooth. Oil and heat a six inch skillet. Pour in enough batter to coat the bottom of the pan and slightly up the sides. Pour the excess batter back into the bowl.
When the pancake solidifies, flip it and cook the other side. put them on a plate until all are done.
Spoon the cooked apple filling on the crępe and roll it up. If the filling and crępe are cool, heat them in an oven at 350° for five minutes. Spoon on vanilla yogurt and top it with toasted almond slivers.

Peach heaven Elizabeth Russell Vrana

2 pounds fresh peaches
1 1/2 cups non-dairy whipped topping
1 tablespoon vanilla
1 1/2 cups brown sugar
Peel the peaches and slice them thin. Place them in a dish that can be put in the broiler, and fill the dish half way.
Beat the cream and add the vanilla. Cover the peaches with cream and place it in the freezer for two hours. Take it out of the freezer and place brown sugar over the cream. Put the dish under the broiler on highest rack. When the cream appears through a layer of brown sugar, the dish is done.

Peach Cobbler Norma Lenon

Melt one stick of butter in a square baking dish. Mix:
1 cup flour
1 cup sugar
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla
Mix the ingredients and pour it over the butter mix and top it with four cups of peaches mixed with 1/2 cup of sugar. Bake it at 350° for thirty minutes, maybe longer, until it is brown around the edges.
Editor’s note: both of my grandmas made a lot of cobbler, with all kinds of different fruit. I’m guessing you can substitute almost any fruit for the peaches.

Velma Lager’s cobbler Terri Russell Rosene

Melt one stick of margarine in an 8x8 inch pan. Mix together:
1 cup flour
1 cup sugar
pinch of salt
3/4 cup milk
2 teaspoons baking powder
Pour the mixture over the melted margarine, then top it with one can of sweetened cherries or other berries. Bake it at 400° until it’s done.

Apple slices Kay Lenon

2 cups flour
1 teaspoon lemon juice
1/2 teaspoon salt
2 beaten egg yolks
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup shortening
Line a cookie sheet with half of the dough. Cook and heat:
7-8 sliced apples
1/4 stick margarine
1 1/2 teaspoons cinnamon
1 cup sugar
1/2 teaspoon nutmeg
3 tablespoons cornstarch
Pour it into the crust and top it with the other half of the dough. Bake it in a 350° oven until it is brown. For the icing, mix 1 1/2 cups of powdered sugar and three tablespoons of milk. Ice it and cut it into strips.
Editor’s note: Apple trees are cultivated worldwide as a fruit tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian traditions.
Apple trees are large if grown from seed. Generally apple cultivars are propagated by grafting onto rootstocks, which control the size of the resulting tree. There are more than 7,500 known cultivars of apples.

Best thing since Tom Selleck Elizabeth Russell Vrana

Make it the day before and refrigerate it overnight. For the crust:
1 cup flour
1/2 cup margarine
1 cup chopped pecans
Press it into a 9x13 inch pan and bake it for 15-20 minutes in a 350° oven. Let it cool.
Beat eight ounces of cream cheese and one cup of sugar until it’s smooth. Fold it in half of a nine ounce carton of thawed whipped topping and spread it over the crust. Combine the following and beat it until it is smooth:
6 ounces instant chocolate pudding
6 ounces instant vanilla pudding
3 cups cold milk
Spread it over the cheese layer and top it with the other half of the whipped topping. Add shaved chocolate candy curls to top it.
Editor’s note: For you younger folks, Tom Selleck is an actor who was very popular in the 1970s and 1980s that all the women swooned over.

 
 


 
Cookies, Cakes, and Icings
Index
Candy, Jelly, Jam, and Preserves

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