Author: admin

Ingredients:

1 (16-oz.) can chocolate syrup
2 cups sugar
1 tsp. vanilla extract
3 (13-oz.) cans evaporated milk
milk

Instructions:

Beat eggs until light and fluffy; stir in sugar, vanilla, evaporated milk, and chocolate syrup. Pour into freezer can of a l gallon hand turned or electric freezer. Fill to within 3″ of top of can with milk. Freeze according to manufacturer’s instructions. Let ripen or place in your refrigerator freezer for at least 2 hours. Yields 1 gallon.

Notes:

Servings Yield:

Yields 1 gallon

Ingredients:

l (1 lb.) package brown sugar
112 cup butter softened
4 eggs beaten
112 tsp. lemon extra’—t
1/2 tsp. vanilla extract
2 unbaked
9″ pastry shell

Instructions:

Co. m. bine brown sugarand butter. beatino° well. Add egos and flavorineos m xmg well. Pour mixture into pastry shells, and bake at 350° for 5 m nutes. Reduce oven temperature to 325°, and bake an additional 35 mmutes or until finn in center. Cool thoroughly. Yields 2 pies..

Notes:

Servings Yield:

Yields 2 pies

Ingredients:

21/3 cups (28 oz.) Borden’s None Such Mince l ‘leat
I unbaked
9″ pastry sheU

Instructions:

Put mince meat in unbaked pie shell.

Notes:

Servings Yield:

Ingredients:

1 1/2 cups finely crushed pretzels
1/2 cup butter or margarine, melted
1/4 cup sugar
1 (4-oz.) can sweetened condensed milk
1/2 cup ReaLime lime juice from concentrate
2 to 4 Tbsp. tequila
2 Tbsp. Triple Sec
1 cup whipping cream, whipped

Instructions:

Combine pretzel crumbs, butter, and sugar; press on the bottom and up the sides of a buttered 9-inch pie plate. Chill. In a large bowl, combine sweetened condensed milk, lime juice, tequila, and Triple Sec; mix well. Fold in whipped cream. Pour into prepared crust and freeze until firm.

Notes:

Servings Yield:

Ingredients:

2 Unbaked
9″ pie shells
1/2 c. chopped pecans
I c. sugar
2 tsp. Oour
6c. sliced raw apples
I/ tsp. cm
namon
11.. cup butter (I use reaJ butter).
1/2 cup brown sugar
1/3 cup flour.. and
I t. cinnamon until completely blended. Stir in
1/2 cup chopped pecans..
Topping
1/2 c. butter
1/2i c. brown sugar
1/3 C. flour
1/2 tsp. cinnamon
1/24c. chopped pecans

Instructions:

Unbaked 9″ pie shell; 1/2 cup chopped pecans; 6 cups Iiced raw apples; J-cup sugar; 2 t. flour; J t. cinnamon. Sprinkle chopped pecans on bottom of pie shell. Combine apples, sugar, flour.. and Cinnamon_ Turn into pie shell and sprinkle topping over apples. Cover with top crust. Bake at 400° for 40-45 minutes or until golden brown. Topping: lix S_prinkle chopped pecans in bottom of pie hell. Combine apples.. sugar. cmnamon. Tum into pie shell and prinkle topping over apples. Co… er w th top crust. Bake at 400° for 40–l5 minutes or until brown. Topping: mixbutter, brown sugar, flour, and cinnamon until compl tdy bl nded. Stir in chopped pecans. serve them together in a pie.

Notes:

Tbsp. is more than a great appl “! pecan pie, it is my son Scotfs favonte also. He likes apples and pecans. so what better way than to

Servings Yield:

serve them together in a pie

Ingredients:

1 package (3 /, oz.) cook and sen e chooolate pudding mix
3 cups milk;., cup sugar
1/1 cup w. hipping cream whipped
Vooden sticks or plastic spoons

Instructions:

In a saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. cook and stir for 2 minutes. Cool for 30minutes, stirring several times. Fold in cream. Pour into molds or small paper cups. Free: ze until partially froi. en; insert wooden stkks or plastic spoons into center of pops. Free: ze until firm, about 3-4 hours. Yields I2 servings.

Notes:

Tbsp. is simple enough to let the kids assist in preparation. See my “Cooking with Kids” comments, because I believe this is really important. If you make these in advance, you will have an easy and tasty dessert for the young and old alike.

Servings Yield:

Yields I2 servings

Ingredients:

1112 cups sifted flour
1⁄2 tsp. baking soda
112 tsp. salt
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup rmely chopped English
toffee candy bars
113cup coarsely chopped peams

Instructions:

Combine and sift flour, soda and salt. Cream butter. Add sugar. egg and vanilla; mix until smooth and creamy. Stir in dry ingredients; blend in chopped candy bars and pecans. Drop tablespoonful 2″ apart onto greased baking sheets. Bake in moderate oven, 350°, until done, 12-15 minutes. Remove from baking sheets; cool. Yields about 3 dozen cookies.

Notes:

Servings Yield:

Yields about 3 dozen cookies

Ingredients:

12 whole graham crackers
1-1/2 cups butter (no substitutes)
1 cup packed

Instructions:

brown sugar, 2 cups sliced almonds. Line a 15 x IO x I” pan with heavy-duty foil. Pl. ace graham crackers in pan. In saucepan, combine butter and brown sugar; bring to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut into four sections. cool and serve.

Notes:

Servings Yield:

Ingredients:

112 cup Cris”-o
12 cup

Instructions:

brown sugar 11tsp. salt I (.’Up flour 1 tsp,.. anilla 2 tggs 2 Tbsp. nour 1 cup brown sugar I1 tsp. baking powder 11x first 3 ingredients to eth, cup (Wonut minutes atJsoo Co b’ g er andpr ss in ungreased P’”l 8″” 10 m me r 111a1 111 ng rngredients””‘

Notes:

Servings Yield:

Ingredients:

J cup buUer, softened
1/1 cup granulated sugar
2 tsp. vanilla
1/2 tsp. salt
2-1/2 cups flour

Instructions:

Cream butter with sugar, vanilla and salt. Gradually tir in flour. bl nd-ing well. Chill dough J-2 hours or until easy to handle. Shape into I-inch balls. Place 3″ apan on ungreased cookie heet. RoJI in powdered sugar whiJe warm.

Notes:

Tbsp. is a favorite of everyone, and o imple to make. It can be rolled in red and green sugar at Christmas but regular white powdered sugar is festive enough.

Servings Yield: