#1
FRUIT PIZZA
1)
Make vanilla wafer cookie dough. Spread
in pizza pan. Bake @ 350 for 15-18 min.
2)
Mix 8 oz, cream cheese, 1 cup confectioner's sugar, and 2 cups Cool Whip. Spread on cookie, to within 1/2 " of
edge.
30
Top with fresh fruit arranged in circles.
#2
CHERRY SQUARES
1
cup margarine 1 tsp
vanilla
1&1/2
cups sugar 1 tsp lemon or
orange, grated
4
eggs, beaten 1
can cherry pie filling
2
cups flour
Cream
margarine and sugar in large bowl. Add
eggs and flour. Mix in extracts and
blend well. Spread in greased 15 x
10&1/2 x 1" pan. Cut surface to
make 28 squares. Spoon pie filling in
center of each. Bake @ 359 for 45
min. Sprinkle with confectioner's sugar.
#3
HOMEMADE ICE CREAM
2
quarts milk 3
TBSP flour
1
large can evaporated milk 1/2
tsp salt
4
eggs, separated 2 tsp
vanilla
2
cups sugar
Mix
all ingredients well, except egg whites.
Cooking is not necessary. Beat
egg whites until stiff, then fold into mixture.
Freeze.
#4
CREPES (A LA FRANCAISE)
1/2
cup flour 1
TBSP sugar
3/4
cup milk 1&1/2
tsp oil
1
egg pinch
of salt
Combine
all ingredients, beat until blended.
Heat a 6" skillet (a wok works).
With a paper towel, coat the surface lightly with some butter. Spoon in about 2 TBSP batter. Lift and tilt skillet to spread batter evenly
and thinly. Return skillet to heat. When edges are brown, turn crepe over for a
few seconds. To remove crepe, invert
skillet over plate. Sprinkle with
powdered or granulated sugar, or spread with butter and/or jam.
#5
SNICKERS PIE
2
cups lite ice cream 3/4
cup Grape Nuts cereal
1
pkg sugar free chocolate fudge instant pudding
1/2
cup Cool Whip 1/4
cup peanut butter
Mix
ice cream, pudding, Cool Whip, peanut butter.
Add cereal. Freeze in a 8"
square pan sprayed with Pam.
#
6 CREAMY DUTCH APPLE DESSERT
1/4
cup butter or margarine 1/4
cup lemon juice
1&1/2
cups graham cracker crumbs
1
can Eagle milk 1 can
apple pie filling
1
cup (8oz.) sour cream 1/4 cup
chopped walnuts
1/2
tsp cinnamon
In
10 x 6" shallow baking dish, melt butter.
Sprinkle in crumbs. Stir
well. Press on bottom of dish. In medium bowl, mix together Eagle milk, sour
cream, and lemon juice. Spread evenly
over crumbs. Spoon pie filling evenly
over creamy layer. Bake @ 350 for 25-30
min. or until set. Cool slightly. In small dish, mix together nuts &
cinnamon. Sprinkle over pie filling.
#7
LUSCIOUS LAYERED BLUEBERRY DELIGHT
14
whole graham crackers 1 cup Cool Whip
1
pkg (6serving) vanilla instant pudding
1
can blueberry pie filling
Line
9" square pan with graham crackers.
Prepare pudding, let stand 5 min., then blend in Cool Whip. Spread half over crackers. Add another layer of crackers, another layer
of pudding, another layer of crackers.
Spread pie filling over top of crackers.
Chill 3 hours.
#8
MISS DUNNING'S BLUEBERRY BUCKLE
3/4
cup sugar 2
cups flour
1/4
cup soft butter 1/2
tsp salt
1
egg 2
tsp baking powder
1/2
cup milk 2
cups fresh blueberries
Mix
sugar, butter, and egg thoroughly. Stir
in milk. Stir in flour, salt, and baking
powder. Blend in berries. Spread in greased and floured 9" square
pan. Mix 1/2 cup sugar, 1/3 cup flour,
1/2 tsp cinnamon, and 1/2 cup soft butter.
Spread over batter in pan. Bake @
375 for 45-50 min.
#9
KILLER CUPCAKES
Gently
melt 4 oz. semisweet chocolate with 2 sticks butter. Add 1 tsp vanilla. In a large bowl, beat 4 eggs until thick; add
1&1/2 cups sugar. Beat in 1 cup
all-purpose flour. Fold in the chocolate
mixture. Spoon into 2 standard muffin
tins with paper liners, each about 2/3 full.
(Total 24 cupcakes). For filling,
mix 8 oz. cream cheese, 1/4 cup sugar, 1 egg, dash of salt and 3/4 cup
semisweet chocolate chips or mini-chips.
Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 min. @ 350 degrees.
#10
GRANDMOTHER TAULBEE'S BLACKBERRY COBBLER
1/4
cup butter dash of
salt
1/2
cup sugar 3 cups
blackberries, washed
1/2
cup milk &
drained
1
cup flour 1
cup sugar
1
tsp baking powder 1 cup cold
water
Beat
butter & 1/2 cup sugar until light & creamy. Sift flour with baking powder &
salt. Stir in 1/2 flour mix, then milk,
then rest of flour mix, stirring smooth after each addition. Batter will be thick. Spread evenly in 8" square pan. Spread blackberries evenly over batter. Sprinkle with
1 cup sugar and gently pour water over all. Do not stir.
Bake 45 min. @ 350, until brown and firm. Serve warm with cream or ice cream.