Dessert
Most of the desserts on this page are puddings or pan
cakes from Mom's recipe box. In most cases their origin is pure
speculation.. Make sure to check out the additional items under Pies,
Cakes and Cookies for other dessert ideas..
Contents
Rice Pudding
|
This was in Mom's recipe
box. It was typed by Grandma on her Royal Portable. My guess is
that it was originally her recipe. Sally, who was looking for the
perfect rice pudding recipe, suggests that using long grain rice is the
secret of the ancient dish especially if she hopes to keep Katie happy. |
1 1/2 cups water
1 Qt. Milk
1/2 cup Rice
1/2 cupt Sugar
1 Egg
Salt
Vanilla |
Wash and clean rice. Bring 1 1/2
cups water to a boil and stir in rice. Add 1 tablespoon butter.
When the rice has absorbed the water, add the quart of milk and bring to a
boil. simmer 35 minutes. Beat the egg until it foams. Add
Sugar and Vanilla. Mix thoroughly. Add a little of the milk from
the rice. Mix well and add gradually to the rice. Remove from
fire and pour. Sprinkle with cinnamon or nutmeg. |
Contents
Chocolate Pie
|
This card is hand written by
Mom. It is so well worn that you can be sure it was used over and
over. |
3 T flour
1 1/2 T cornstarch
4 T cocoa
1 c Sugar
1/4 t salt
3 cups milk
2 egg yolks - beaten
1 T butter
Vanilla |
Mix dry ingredients, Add milk and egg
yolk. Gradually Cook until stiff, add vanilla and butter |
Contents
Silliman Apple Cake
|
Fruit to cover bottom of pan
Topping:
1 c flour
1 t baking powder
2/3 cup sugar
Add 1 large egg beaten
pinch salt |
Put apples or any fruit in 8 x 8 greased
pan. Mix above and sprinkle on top of fruit. Then sprinkle the
following on top: 3 T sugar
1 t cinnamon
1 t nutmeg
Drop lumps of butter or margarine on top.
Sprinkle top with 1/4 cup water. Bake 40 minutes at 350º. Serve
with cool whip. |
Contents
Five Minute Custard
|
1/2 to 3/4 cup sugar
5 eggs
1 can condensed milk (14 oz)
14 oz water (use the milk can for measuring)
1 t vanilla |
Melt the sugar in a small skillet,
stirring constantly. Pour into small mold or 6 custard cups, making
sure sides and bottom are well covered with the syrup.
In an electric mixer combine the eggs, milk, water and
vanilla. Beat until well blended being careful not to over beat.
Add the mixture to the molds. Place the molds inside a pan of water
(just as in conventional American custard) and bake in 350 degree oven for
an hour. Chill, preferably overnight and turn out onto plates just
before serving |
Contents
Lemon Pudding
|
3 T shortening
1/8 t salt
3/4 c sugar
2 T flour
2 egg yolks
1 c milk
juice and rind of one lemon |
Combine and beat until smooth. Add
2 egg whites which have been beaten stiff. Bake in greased dish in pan
of hot water for 45 minutes at 350º |
Contents
Caramel Pudding
|
1 c dark brown sugar
4 T flour
1/8 t salt
2 c milk
1 t vanilla
1 T butter
2 eggs or 4 yolks |
There were no directions on this card.
I would presume that all should be mixed together and baked in custard cups
in a water bath at 350º for 45 minutes. |
Contents
Cranberry Crunch Squares
|
1 c quick cooking rolled oats
3/4 cup brown sugar
1/2 c sifted flour
1/2 c moist shredded coconut
1/3 c butter or margarine
1 can whole cranberry sauce (16 oz)
1 t lemon Juice |
Mix dry ingredients by hand. Place
half in 8x8x2 greased dish, then sauce and juice, and rest of crumbs.
bake at 350º for 40 minutes. Serve hot with ice cream. 9
servings. |
Contents
Apple Crisp
|
2 c apples
1 T cinnamon
1/2 c water
3/4 c flour
1/2 c shortening
1 c Brown Sugar |
Mix apples cinnamon and water.
Place in 8x8 dish. Mix topping. (Midge would use 1/2 butter and 1/2
shortening). Sprinkle on top of fruit. Bake at 350º for 30
- 40 minutes |
Contents
Apple Crisp (2)
|
3 medium sized apples, sliced thin
3/4 c quick cooking Oats
3/4 cup Brown Sugar
1/2 c enriched Flour
1/2 cup Shortening |
Arrange apples in greased 8" round tin.
Combine oats, sugar, and flour; cut in butter. Sprinkle this
mixture over apples. Bake in moderate oven (350º) 35 - 40 minutes.
Serve warm with Golden Custard Sauce. |
Contents
Contents
Republican Dessert - Serves 12
|
1/2 cup butter
1 cup flour
1/2 cup chopped nuts
2 Tablespoons sugar.Mix and press into 9x12
baking pan. Bake at 350 until light brown (9-12 minutes)
8 ounces cream cheese
1 cup confectioners sugar
4 ounces non dairy whip cream
spread on cooled crust. |
2 packages instant chocolate pudding
2 1/2 cups milkspread on top of cheese layer
Just before serving
Top with remaining 4 ounces whipped topping.
Sprinkle with coconut or nuts |
Contents
Cherry Crumb Dessert
|
3/4 cups butter
1 cup Brown Suagr
2 teaspoons Baking Soda
3/4 cup quick cooking Oatmeal
1 cup flaked coconut
3/4 cup pecans, chopped
1 can (22 ounces) pie filling (cherry)
1 tsp grated lemon peel |
Cream butter, sugar and vanilla.
Sift together flour, salt and baking soda. Stir into creamed mixture,
then stir into Oatmeal to make a crumb mixture. Stir in coconut and
pecans. Spread half the crumb mixture over the bottom of a greased
8x12 inch pan. Spread cherry pie filling over crumbs; Spread
evenly. Sprinkle with lemon peel. Dot top with remaining crumbs.
Bake in 350 oven for 25 to 35 minutes. Serve warm with icecream or
whipped cream. |
Contents
Pink Rhubarb Cobbler
|
4 cups diced rhubarb
1 cup sugar
1/4 tsp cinnamon
3 tablespoons butter
1 1/2 cup flour
1/4 teaspoon salt
3 teaspoons baking powder
3/4 cup sugar
1/4 cup shortening
1/2 cup milk
1 egg beaten |
Place rhubarm in greased 8x12 inch baking
dish. Sprinkle with sugar and cinnamon. Dot with butter.
Heat in a moderate oven (350) while mixing the batter.
Sift the dry ingredients together. cut in
shortening until mixture resembles coarse crumbs. Add milk to egg then add
together to the flour. Mix and pour batter over the hot ruhbarb.
Bake in a moderate oven 30 to 35 minutes. |
Contents
Celestine's Prune Dessert
|
4 cups pitted & quartered prunes.
Place in greased 9 x 9 panBlend together
5 tablespoons brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon.
Sprinkle on the prunes |
Topping:
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
14/ teaspoon mace, cloves or cinnamon
1 egg, beatenSift dry ingredients into beaten
egg.
Mix with fork until crumbly.
Sprinkle on top of prunes.
1/2 cup butter, melted
Drizzle over top.
Bake at 375 for 45 minutes |
Contents
Brandy Peaches
|
16 Canned peach halves
1 cup maple syrup
1 cup firmly packed frown sugar
1/3 cup butter or margarine, melted
Ground cinnamon
1/3 cup brandy
Vanilla ice cream |
Place peach halves, cavity side up, in a
lightly greased 9x13x2 inch baking dish; spoon about 1 tablespoon syrup, 1
tablespoon suagr, and 1 teaspoon butter into each cavity. Sprinkle
lightly with cinnamon; bake, uncovered at 325 for 20 minutes. Remove
from oven; pour brandy over peaches. Place each
peach half in an individual serving dish; top with vanilla icecream.
Spoon sauce from baking dish over icecream. Yield 16 servings. |
Contents
Lemon fluff squares
|
Crust:
1 cup quick oats, uncooked
1/3 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup melted butter.Filling::
1 envelope unflavored Gelatine
1/2 cup cold water
4 Egg yolks, beaten
1/2 cup sugar
1 teaspoon grated lemon rind
1/2 cup lemon juice
4 egg whites
1/2 cup sugar. |
Combine oats, flour, brown, sugar, salt
in a baking pan. Add melted butter and mix thoroughly. Toast at
350 oven about to minutes. Cool, tossing occasionall with a
fork. While crust is cooling, soften gelatine in cold water.
Combine egg yolks, sugar, lemon rind and juice in sauce pan. Cook over
low heat, stirring constantly until dissolved. Cool thoroughly.
Beat egg whites until foamy; add sugar gradually and
continue beating until mixture stands in soft peaks. Fold gelatine
into beaten egg whites.
Pack half of the crust into an 8" square pan.
Pour filling on top and sprinkle remaining crumb crust on top. chill
until set. Cut into squares. |
Contents
Peach Cobbler
|
3 cups sliced fresh peaches
1/4 cup sugar
1 teaspoon almond extract
1 tablespoon lemon buice
1 teaspoon grated lemon peel
1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1/3 cup shortening
1/2 cup milk
1 well beaten egg
2 tablespoons sugar |
Arrange peaches in greased 8 inch square
baking pan. Sprinkle with mixture of 1/4 cup sugar, almond extract,
lemon juice and lemon peel. Heat in oven while preparing shortcake.
Sift together flour, salt, baking powder and 1 tablespoon
sugar; cut in shortening until mixture is like coarse bread crumbs.
Add milk and egg at once; stir just until flour is moistened.
Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar |
Contents
Dotties Glop
|
1 stick margarine
1 cup flour
1 cup pecans (chopped)
Line bottom of 9x13 dish. bake 2o0 minutes until brown (350)
Cream
8 ounce package cream chees
6 oz cool whip |
add:
1 cup confectioners sugar
pour over crust1 large package instant
chocolate pudding
pour over cream cheese mixture
Cover with 6 oz coolwhip
Chip up 1 heath bar and sprinkle on top. |
Contents
Chocolate Mousse
|
2 bars bakers german chocolate, melted
6 eggs, separated
6 tablespoons strong coffee
1 teaspoon rum flavoring
12 pint whipped cream |
melt chocolate in double boiler. Stir in
egg yolks, one at a time. remove from stove. addcoffe and rum
flavoring. Whip egg whites. fold in chocolate mixture.
fold in whipped cream. Let stand for 6 hours. |
Contents
Mousse in a minute
|
1 package (r serving size) jello instant
pudding
1 1/2 cups cold milk
1 cup thawed cool whip |
Prepare pudding mix using 1 1/2 cups of
milk. Fold in whipped topping and spoon into dessert dishes.
Garnish with additional whipped topping. 5 servings |
Contents
Fruit Tapioca
Mrs. Townsand |
1/3 cup minute tapioca
1/2 cup sugar
1/4 teaspoon salt
2 cups water
cook for 5 minutes |
when slightly cool, add 1 1/2 - 2 1/2
cups crushed fruit and 1-2 tablespoons lemon juice |
Contents
Hot Fudge Pudding
|
1 cup softasilk cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons shortening, melted
1 cup shopped nuts
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water |
Heat oven to 350. Sift flour,
baking posder, salt, sugar and 2 tablespoons cocoa into bowl. Stir in
milk and shortening. Blend in nuts. Spread in square 9x9x 1 3/4
inch pan. Sprinkle with borwn sugar, cocoa
mixture. pour hot water over entire batter. Bake 45 minutes
During baking, cake mixture rises to top and chocolate
sauce settles to bottom. Serve warm, spooned into sauce dishes, with
whipped cream
9 servings. |
Contents
Cereal Rhubarb Crisp
|
6 cups diced fresh rhubarb
3/4 cup sugar
2 Tablespoons quick cooking tapioca
Bake 30b minutes at 375. |
3 cups ready to eat high protien cereal
1/2 cup sugar
1/4 teaspoon salt
1/4 cup melted butter or margarine
bake 15 minutes |
In a shallow casserole (2
1/2 auart) mix diced fresh rhubarb, sugar and tapioca. Spread out in
an even layer. cover snugly with aluminum foil. Bake 30 minutes.
While rhubarb bakes, combine cereal with remaining sugar, salt and melted
butter, mixing well. After 30 minutes of baking rhubarb, uncover,
scatter on cereal mixture. return to oven. bake uncovered until
rhubarb is tender and cereal lightly brown. |
Contents
Apple pudding
|
cream and beat
1/4 cup butter
1 cup sugar
1 egg
Sift
1 cup four
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt |
Add dry ingredients to creamed mixture
all at once and mix thoroughly.
Add 2 cups apples with peels left on (chopped)
1/2 cup nuts chopped
Pour in 9x9 pan, greased but not floured
Bake 40 minutes at 350 |
Contents
Apple and Peach Pudding
|
2 cups peaches
2 cups canned apples
1 cup Corn Flakes
1/2 cup Brown Sugar
1/4 cup flour
Cinnamon to taste
1/2 cup butter |
Put peaches and apples in baking dish.
Mix the other ingredients and place on top. Bake for 3/4 hour at 350º. |
Contents
Cup Custard
|
5 eggs
1 qt milk
1/4 t salt
3/4 c sugar or 1 c maple syrup
vanilla and nutmeg to taste |
After beating eggs, beat all together.
Place in custard cups and bake in a moderate oven in a pan of water. |
Contents
Coconut Rice Pudding
|
1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
Pinch kosher salt
2 sheets gelatin
Ripe mango slices, for garnish
Yield: 4 servings |
Combine rice, coconut milk, milk, sugar, vanilla bean, and
salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and
cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir
the pot occasionally with a wooden spoon until the mixture has a creamy
consistency.
Soak the gelatin sheets in cold water until they soften, about 6 minutes.
Take the coconut mixture off the heat, squeeze the excess water from the
sheets of gelatin, and add to the coconut mixture. Stir to dissolve the
gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce)
ramekins.
Chill overnight. To unmold the puddings, place ramekins into a hot water
bath for about 30 seconds and invert on a plate. Garnish with mango slices.
|
Contents
|
These three recipe's are
basically the same. From experience, I prefer cooling the cooked
berries, adding the uncooked berries then adding to the pie shell. It
is easier to distribute the berries in the sauce that way. You might
also like to reserve some berries to put on top of the pie. A
sprinkling of course sugar adds a nice touch. Although they all say
the pie can be garnished with toppings, I much prefer mine "au natural".
I have applied the same principle to other fruits and
combinations. A favorite is peach and blueberry. I've also been
substituting Splenda (Sucralose) for the sugar which works very well.
With the more solid fruit like peach and apple, heating and slightly cooking
in the microwave before filling the shell shortens the baking time and
assures a uniform consistency. |
1 prepared 8 inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar |
Pour one pint of the blueberries into the baked pie shell.
Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the
remaining pint of blueberries and bring just to a boil over medium heat.
Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped
cream. |
OR |
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons white sugar
1/3 cup vegetable oil
1 1/2 tablespoons milk
2 cups fresh blueberries
2 cups fresh blueberries
1/4 teaspoon salt
3/4 cup white sugar
1/4 cup water
3 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice |
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
2 In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar.
Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake
at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
3 Place 2 cups of fresh blueberries in baked pie shell.
4 In a saucepan, combine 2 cups fresh or frozen blueberries, water,
cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and
continue to boil for 5 minutes or until thick and clear. Add butter and
lemon juice.
5 Pour filling over berries in pie shell and allow to cool. |
OR |
1 - 9" baked pie shell
4 cups fresh blueberries
1 cup water
1 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. butter
1 cup whipped cream or sour cream, optional |
In a medium saucepan, simmer 1 cup blueberries and 2/3 cup
water.
In a small bowl, blend together 1/3 cup water, sugar and cornstarch. Add to
simmering berries and stir until thickened, about 2 minutes.
Remove from heat and add lemon juice and butter. Cool to room temperature.
Gently stir in remaining blueberries. Pour into pie shell. Chill thoroughly.
Garnish with whipped cream or sour cream before serving. |
Contents
Easy Lemon Berry Dessert
|
|
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. grated lemon peel
1 pkg. (5 oz.) sponge cake or dessert shells
2 cups sliced strawberries
MIX whipped topping and lemon peel in large bowl until well blended.
Refrigerate until ready to serve.
SPOON whipped topping mixture over sponge cake. Top with strawberries. |
|
Special Extra
Garnish with fresh mint sprigs. |
Contents
Strawberry Margarita Squares
|
|
1-1/4 cups crushed pretzels
1/4 cup (1/2 stick) butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed |
MIX pretzel crumbs and butter in 13x9-inch pan; press crumb
mixture firmly onto bottom of pan. Refrigerate until ready to fill.
MIX sweetened condened milk, strawberries and lime juice in large bowl until
well blended. Gently stir in whipped topping. Pour over crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 minutes before
cutting to serve. Garnish with sliced strawberries. |
Contents
Frozen Chocolate Mousse Squares
|
12
OREO Chocolate Sandwich Cookies,
crushed |
2
tubs
(8 oz. each)
PHILADELPHIA Cream Cheese Spread
|
1
can
(14 oz.)
sweetened condensed milk
|
4
squares
BAKER'S Semi-Sweet Baking Chocolate,
melted |
1
cup
thawed
COOL WHIP Whipped Topping
|
|
PRESS crushed cookies onto bottom of 9-inch square pan lined
with foil.
|
BEAT cream cheese until creamy. Gradually add condensed milk
and chocolate, mixing well after each addition. |
Add whipped topping; stir gently until well blended. Spoon over
crust. Freeze at least 6 hours or overnight. Remove from freezer 15
minutes before serving to soften slightly. Cut into squares to
serve. Store leftover dessert in freezer. |
PRESS crushed cookies onto bottom of 9-inch square pan lined
with foil.
|
BEAT cream cheese until creamy. Gradually add condensed milk
and chocolate, mixing well after each addition. |
Add whipped topping; stir gently until well blended. Spoon over
crust. Freeze at least 6 hours or overnight. Remove from freezer 15
minutes before serving to soften slightly. Cut into squares to
serve. Store leftover dessert in freezer. |
|
Contents
Lemon-Lime Daiquiri Layered Dessert
|
2
cups
lemon or lime
sherbet,
softened |
1
container
(8 oz.)
PHILADELPHIA Cream Cheese Spread
|
1
can
(14 oz.)
sweetened condensed milk
|
1/2
cup
lime juice
or lemon juice |
1
tub
(8 oz.)
COOL WHIP Whipped Topping,
thawed |
|
LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared
pan; spread to form even layer in pan. Freeze 10 minutes.
|
BEAT cream cheese spread in large bowl with wire whisk until
creamy. Gradually add sweetened condensed milk and lime juice,
beating until well blended. Stir in whipped topping; spread over
sherbet layer in pan. |
FREEZE at least 3 hours or overnight. Cut into 12 slices to
serve. Store leftover dessert in freezer |
|
How To Quickly Soften Sherbet
Place sherbet in microwavable bowl. Microwave on MEDIUM (50%) 10 to 15
seconds or until slightly softened. |
Contents
Contents
Contents
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