|Apple Betty or Apple Crisp||
|Bread and Butter Pudding|
|Chocolate Peanut Butter Crunch|
|Cranberry Candy Jell-O|
|Date Layer Bars|
|Hot Water Cobbler|
|Ice Cream Dessert Cake|
|Merry Cherry Dessert|
|Spiced Pumpkin Cream|
|Stuffed Date Rolls (caramel covered)|
|Truffles (or Death by Chocolate)|
From the kitchen of Norma (Nana) Welton
Select large whole Roma apples, washed but un-peeled. For each apple use:
|Number of Apples||Casserole Dish Size||Cooking Time in Minutes*|
|Nana's Note: For additional cinnamon flavor, add 3 to 4 Cinnamon Red Hot candies to center of each apple immediately after removing the apple from microwave oven.|
|Nana's Tip: A scoop of ice cream on top of warm apples give the apples an apple pie ala mode taste. For an added treat, add 3-4 miniature marshmallows to the to of cooled apples (as shown).|
Butter the sliced bread and place, butter side down, in a lightly buttered 2 quart baking dish.
Lightly beat eggs with sugar, add cream, milk and vanilla.
Sprinkle raisins, cognac and orange zest over the bread. Pour egg mixture over all.
Let bread saturate for 10 minutes, then cover the baking dish with foil. Place dish in a pan of hot water reaching half way up side of baking dish.
Bake at 325° for 30 minutes, while making sure that the water does not reach boiling point. Remove foil and bake for another 20-30 minutes. The pudding is done when the top is slightly brown and a knife inserted under outer edge of custard comes out clean. Avoid over-cooking.
Before serving, allow to cool to room temperature. Serves 6-8.
|Nana's Tip: Serve alone or with slightly sweetened whipped cream.|
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an un-greased baking sheet.
Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings
|Nana's Tip: While spreading the cereal mixture onto the baking sheet, I found it easier to use two large serving spoons in place of spatula.|
Mix 2/3 cup of sugar, 1/4 cup cornstarch, 3 tablespoons unsweetened cocoa and 1/8 teaspoon of salt. Gradually stir in 3/4 cup milk, mix until smooth. Blend chocolate mixture into 2 cups milk.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat, stir in 2 tablespoons butter or margarine and 1 teaspoon vanilla. Chill before serving.
|Nana's Tip: The pudding can be cooked in a microwave oven. Use a large microwave-safe bowl, bring to a boil, stirring every two minutes until thick.|
|Nana's Tip: To store Jell-O squares, lay plastic bag flat in refrigerator.|
|Nana's Tip: Cut off the top and fill with whipped
cream, or vanilla pudding, then replace the top. Sift small amount of powdered
sugar over each cream puff.
Use the same recipe to make Eclairs: Remove top and fill with vanilla pudding, replace top. Frost top with chocolate frosting. Refrigerate until served
|Recipe History: This recipe was given to me by Lor (Pelgen) Moynihan.|
Thoroughly cream shortening and sugar; add sifted dry ingredients and oatmeal. Mix until crumbly. Firmly pat one-half the mixture in waxed-paper-lined 9x13 inch metal baking pan. Spread with date filling (see below). Add remaining crumbs and pat smooth. Bake in 350° oven for 30 min. Cut in bars or squares. Makes 20 bars.
Cook 1 pound dates, pitted and cut, with 1 cup sugar and 1 cup water to the consistency of jam.
Spread in a greased 8x8x2 inch pan. Bake at 350° for 30 minutes. Be careful
not to over-bake. Frost Brownies with chocolate
butter frosting (shown in picture). Cut into squares.
|Nana's Tip: You can substitute the 2 chocolate squares with 6 tablespoons cocoa plus 2 tablespoons butter.|
Peach Cobbler made
with whole wheat flour
Bake at 400° for 15 minutes. Then, reduce to 375° and bake an additional 20 minutes (more or less time depending on hardness of fruit).
|Nana's Note: Mix sugar with softened butter until pieces of butter are coated with sugar. Then add the milk and salt. The milk and the salt mixture will not blend together with the sugar and butter mixture, but do not be concerned. Four Pippin apples pealed, cored and thinly sliced were used in the apple cobbler (shown in lower picture). To the apple cobbler, I added 1/2 teaspoon cinnamon and a pinch of nutmeg to the 1 cup sugar sprinkled on top of fruit.|
|Recipe History: Contributor Jean Oldham tells us that this unique cobbler recipe has been a family favorite for many years.|
Cream Dessert Cake
From the Kitchen of Gale Marchiorlatti
Wrap tightly with foil and place in freezer for a minimum of several hours, or several weeks. Loosen and remove spring form before cutting.
|Nana's Tip: Put foil under the pan as you make the recipe, and as you slice to serve -- the ice cream melts quickly. This dessert is much easier to cut if allowed to thaw a few minutes.|
|Nana's Note: This dessert is delicious, though a little costly to make. It is appropriate to serve at a very special occasion.|
|Nana's Tip: Put into jars to use on desserts, toast, pancakes, ice cream, cheese cake or any other delights you can think of! You can store jars of curd in the refrigerator for future use.|
Place cake cubes in a 3 quart glass serving bowl. Spoon gelatin mixture over cake cubes. Refrigerate 45 minutes, or until set but not firm (should stick to finger and should mound).
Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 2 minutes.
Gently stir in two cups of the whipped topping. Spoon over gelatin mixture in
bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping.
Store left over dessert in refrigerator.
|Nana's Note: Though perfect for year-round enjoyment, this cherry laden dessert is especially suited for the birthday observation of the United State's first president, George Washington.|
Preheat oven to 350 degrees. Butter and flour a 12 x 18 inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a double boiler. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder and salt; add to the cooled chocolate mixture. Toss the walnuts and the remaining 12 ounces of chocolate chips with the 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared baking sheet.
Bake for 20 minutes, then tap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 additional minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
|Nana's Tip: Flouring the chips and walnuts keeps them from sinking to the bottom of the baking sheet. It is very important to allow the batter to cool to room temperature before adding the 12 ounces of chocolate chips. If the batter is not cool the chips will melt. This recipe can be baked up to a week in advance; wrap the squares in plastic and refrigerate.|
In a bowl, place pealed and sliced fresh peaches, add sugar, flour and cinnamon. Mix thoroughly until flour and sugar are well blended with peaches. Place peach mixture in an un-greased 8 x 8 x 2 inch pan; dot top of peaches with the 4 tablespoons of butter. Cover the fruit with prepared topping. Sprinkle topping with 2 tablespoons sugar and dot with the 2 tablespoons butter. Bake at 425° for 30 minutes.
|Nana's Tip: I substituted a variation of the
Bisquick Coffee Cake recipe for a quick and easy topping:
Stir ingredients until soft dough forms. Drop by spoonfuls on top of
prepared fruit (about 6 spoonfuls). Sprinkle with sugar and dot with butter.
Bake at 425° for 30 minutes.
Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11 inch baking pan. Bake at 350° about 25 minutes.
Cool and then frost with Cream Cheese frosting.
Cream Cheese Frosting
Combine above ingredients. You may wish to add more powdered sugar to achieve desired spreading consistency. Add more chopped nuts on top of frosting if desired.
|Nana's Tip: Recipe contributor Anna Money substitutes Pam spray for greasing the baking pan.|
Spread mixture over bottom of un-greased 8 inch square pan. Cover the batter with a layer of raspberry jam.
Makes 16 simply delicious servings.
Cook, stirring constantly, about 5 minutes or until nuts are slightly darker. Immediately pour mixture on to cookie sheet. Spread pecans into a single layer. Let cool, break into pieces.
In a mixing bowl combine pumpkin, the one cup brown sugar, orange peel, rum, cinnamon and cloves. Stir until sugar dissolves.
In a chilled mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture. Spoon into a large serving bowl. Chill at least 10 minutes or up to three hours before serving.
To serve, top with sweetened whipped cream. Sprinkle with candied pecans. Makes eight servings.
Adapted from a recipe
appearing in Better Homes Magazine.
Stir and toss together the flour, salt, baking powder and baking soda. Add to the first mixture and beat until smooth and blended.
Using your fingers, dip each of the stuffed dates into the batter and place on an un-greased cookie sheet, leave about 1 inch between cookies. The batter will not form a smooth coating over the dates; it will look patchy.
Bake 8 to 10 minutes, in a preheated 400° oven, or until cookies lightly golden around the edges. Remove from the oven and transfer to racks.
While first batch bakes prepare the glaze (below) so you can spoon it over the cookies while they are still hot.
Drizzle over cookies using a spoon or apply with a brush.
Microwave Directions: Use a two quart Pyrex cup to mix the tapioca,
salt, sugar and milk. Cook at high heat for 2 minutes remove from oven and stir
well. Continue cooking and stirring every 2 minutes until the mixture reaches
a full boil. This should take 4 to 6 minutes depending upon the microwave.
|Nana's Tip: This recipe omits the egg yoke, perfect for those searching for a low cholesterol desert. The yellow food coloring gives the appearance of the omitted egg yokes.|
When cake is cool, cut into about 2x2 inch pieces, place 1/3 of the pieces on the bottom of a large straight sided glass bowl or Tupperware dish. Sprinkle with 1/3 of Kahula. Top with 1/3 of pudding, then 1/3 of cool whip and 1/3 of crumbled candy bars. Layer the remaining ingredients in same order.
Chill before serving. Scoop out with large spoon to serve.
|Nana's Note: This recipe was given to us by Margaret (Perri) Rupnow.|