4 eggs
1½ cups milk
5 tablespoons sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2 cups cooked rice
Cinnamon and nutmeg
Beat eggs, milk, sugar and vanilla until well combined but not foamy. Pour into 1½ quart casserole. Sprinkle with cinnamon and nutmeg if desired. Place casserole on baking sheet in oven. Pour boiling water into baking sheet around casserole. Bake at 325° for 1 hour or until knife inserted in center comes out clean.
1 can Eagle brand sweetened condensed milk
2 ounces chocolate chips
⅛ teaspoon salt
½ to 1 cup water
½ teaspoon vanilla
Put milk, chocolate and slat in top of double boiler. Cook until thick, stirring often. Remove from heat and slowly stir in water. Stir in vanilla and serve.
Cream Pudding
Pecan Brittle
Carmel Popcorn Balls
Jell-O Popcorn Balls or Popcorn Cake
Frozen Banana Splits
Cream Cheese Tarts
Rice Custard
Apple Crisp
Peanut Butter Cups
Old Fashioned Peach (or any other fruit) Cobbler
Dutch Oven Cobbler
Danish Christmas Rice Pudding
Carrot Pudding
Hot Fudge
Mint Dessert
Dream Balls (Chocolate Cool Whip Balls)
Rum Balls
Caramels
Carol’s Divinity
Snacker's Delight
Chocolate Sauce
Choco-Hoto-Pots
Fried Ice-Cream
Pulled Butter Mints
This comes from Granny Robertson. She developed it from a banana cream pie recipe. This is probably the entire family’s most favorite desert.
1 Scant cup Swans Down cake flour
1⅓ cups sugar
½ teaspoon salt
3½ cups milk
4 egg yolks, slightly beaten
2½ teaspoons vanilla
1 cup cream, whipped
Mix flour, salt and sugar in top of double boiler. Add milk and cook over hot water stirring constantly, till mixture thickens. Then cook 3 minutes longer, stirring occasionally. Pour small amount of mixture into the egg yolks, beating vigorously. Return to double boiler and cook 2 minutes longer, stirring constantly. Remove from heat. Cool. Add vanilla. Chill. Fold in whipped cream. Keep refrigerated.
3 bananas
½ gallon Ice cream
1 cup chopped walnuts
1 cup chocolate chips
½ cup butter
2 cups powdered sugar
1½ cups evaporated milk
1 teaspoon vanilla
1 pint cream, whipped
Cover bottom of pan with crumb crust. Lay sliced bananas on crust. Slice ice cream ½ inch thick and lay on bananas. Cover with nuts and freeze.
Melt butter and chocolate chips and add sugar and milk. Cook, stirring till thickened (about 15 minutes). Remove from heat and add vanilla, then cool. Pour over ice cream.
Whip cream and add vanilla and sugar to taste and put on top of cooled chocolate. Top with crumbs. Cover and freeze. Will keep for a couple of weeks.
4-5 cups peeled and sliced apples
¼ cup orange juice
1 cup sugar
¾ cup flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cube margarine (½ cup)
Put sliced apples in 9x9 pan and pour the orange juice over them. Mix together the dry ingredients and cut butter into it (like pie dough). It will be crumbly. Sprinkle over apples. Bake 45 minutes at 375°. (Check to see if apples are done.) Great with ice cream.
From Children’s Friend, years ago.
½ cup butter
2 cups flour
1½ cup sugar
1 tablespoon baking powder
1½ cups milk
1 quart or 1 large can peaches (or may use any fruit you desire – fresh, canned or frozen)
Melt butter in 9x13 pan in oven. Mix all dry ingredients and then add the milk and mix well. Pour this into the pan of melted butter and mix well. Put sliced peaches and juice over batter. Bake 1 hour at 350°. Fruit will be on bottom and crust on top when done.
(Remember Girls Camp)
12-inch Dutch oven
1 yellow cake mix
1 can 7-UP or Sprite
2 cans pie filling – apple, cherry or combine apple and raspberry
Line Dutch oven with heavy foil and grease it. Put the 2 cans of pie filling in the bottom of the oven. Sprinkle the cake mix over the top. Gently pour the pop over the cake mix trying to cover as much as possible. Put lid on Dutch oven. Cook for 40 minutes (or until done) with 10 briquettes on the bottom and fill the outside rim of the lid on the top. Serve with Cool whip.
This comes from Anni Saxton, a friend in the ward from Denmark. This is a traditional Danish pudding served on Christmas Eve. It will be served with one whole almond, and the person who gets the almond will get a special gift.
1 cup long grain white rice
1 quart milk
1 cup sugar
1 tablespoon vanilla
½ pint whipping cream
Mix the milk, rice and sugar together in a heavy pan and keep the heat on low during the entire cooking process. It will take most of the day to cook, but don’t worry, as it cooks very slowly. Just choose a day when you can be in or near the kitchen to stir it occasionally. After about an hour of cooking stir in the vanilla. This will be a very creamy pudding and you may need to add some more milk as it cooks. It will be done when the rice is soft and plump and the mixture is creamy. Cool and put in refrigerator to cool completely. After the pudding is cold, whip the cream adding sugar and vanilla to taste and then fold the whipped cream into the cold rice pudding. I like to top this with a raspberry sauce, but it is delicious any way you choose to serve it. This makes enough for 10 servings.
From Granny Robertson. None of us has ever made it – we just relied on her to do it.
Pudding
1 cup shortening
1 cup sugar
1 egg
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon soda
½ teaspoon salt
1 cup breadcrumbs
1 cup flour
1 cup raisins
1 cup nuts
1 cup carrots, grated
1 cup potatoes, grated
Cream sugar and shortening, add egg and mix. Mix dry ingredients together and add creamed mixture alternately with grated vegetables. Put in #3 shortening can and cover with foil. Place foil covered can in pan that you can cover. Add 4 inches of water to pan. Cover and boil gently 3-4 hours. Add water as needed.
Sauce
¼ cup butter
1 egg
½ cup sugar
1 cup whipping cream
Cook ½ hour in double boiler stirring constantly. Cool and fold into whipped cream.
Make a crumb crust from wafer cookies, butter, and sugar. Reserve ½ cup crumbs for topping. Line 9x13 pan with rest of crumbs. Make Dream Whip according to directions on back of package. Chop Fernwood mint sandwiches (it is easier if you freeze them first) and fold into dream whip. Spread over crust and sprinkle with reserved crumbs. Refrigerate overnight.
This recipe is form the Irwin’s. It's good!
½ cube butter or margarine (¼ cup)
1 cup sugar
1 teaspoon vanilla
1 square baker’s chocolate
1 dash salt
⅓ cup milk
Heat all ingredients together until it boils. Let boil 1 minute. Cool in cold water bath, stirring constantly until desired thickness.
Kinsey got this from Oprah
Butter for ramekins
¾ cup semisweet chocolate chips
4 ounces unsalted butter
2 large eggs
¾ cup bakers fine sugar
3 tablespoons flour
½ cup white chocolate chips or Andes mint chips
Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside. Using a microwave oven or double boiler, melt together the semisweet chocolate and butter. Set aside to cool. In separate bowl, combine eggs, sugar, and flour. Add cooled chocolate mixture and mix well until blended. Fold in white chocolate chips or Andes mint chips. Divide mixture into ramekins and place on baking sheet. Bake until tops are shiny and cracked chocolate beneath is hot and gooey, usually about 20 minutes. Serve with vanilla ice cream. (1 serving can easily feed 2 people- I half it)
Kinsey and Gage
2 cups vanilla ice cream
½ cup corn flakes, crushed
½ cup almond multi-grain cereal
2 tablespoons honey
¼ teaspoon cinnamon
2 tablespoons melted butter
Using a large ice-cream scoop, make 4 ½ cup scoops, cover and freeze. For coating, mix cereal and melted butter in a plastic bag. Throw frozen scoops (one at a time) inside bag to coat. For sauce, mix honey, cinnamon, and butter. Spoon over ice cream balls and serve.
