Category: Cookies

Ingredients:

(Baked Custard Pudding)
2 cupmilk
5 eggs
2 tsp. vanilla
30minutes.

Instructions:

J/., cup sugar.,1c_ and pour intoglass Beat eggs; addsugar d vanilla B at rn m, for dish. Sprinkle lightly wa ith sugar and bake at 3500

Ingredients:

1 cup sugar
1 cup flour
1 tsp. soda
1 egg
1 can fruit cocktail, drained
1 pinch salt
1/2 cup nuts
1/2 cup brown sugar

Instructions:

Add together and beat 2 minutes. Top with nuts and brown sugar mixed together. Bake for 40 minutes at 350°F.

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.

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.

Ingredients:

1/2 cups chopped pecans;., cup butter or margarine
1/2, cups firmly packed brown sugar (light brown sugar)
3/4 cup light corn syrup
3 Tbsp. all-purpose flour
1 can evaporated milk

Instructions:

Spread pecans on a baking sheet; bake at 300° for I5 minutes. Set aside. Melt butter in a medium saucepan; add sugar, corn syrup, and flour, stirring well. Bring to a boil; reduce heat, and simmer, stirring constantly, 5 minutes. Remove from heat, and Jet cool to lukewarm. Gradually stir in milk and pecans. Serve warm over ice cream. Yields 3 cups.

Ingredients:

3 eggs
1 large can evaporated milk
1 cup sugar
3 Tbsp. Oour
3 Tbsp. melted margarine nutmeg to taste
oe

Instructions:

Grease and flour a 9″ glass pie pan. Combine aJI ingredients in a blender. Blend 30 seconds. Pour into pie pan and bake at 350° fi 40-45 minutes. or

Ingredients:

1 cup oatme. al
1 cup flour
1 cup brown sugar
1⁄2 cup white sugar
1/2 cup butter, melted
1 tsp. cinnamon
3 cup apples, sliced

Instructions:

Mix all ingredients, except apples. Place apples in greased pan and put topping over them. Bake at 350° for 45 minutes.

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.

Ingredients:

1 (16-oz.) package frozen
cherries, untbawed
1 (16-oz.) package frozen blueberries, unthal ed
1/2acups sugar divided
112cup all-purpose flour
1 Granny Smith apple, peeled
and chopped
S slices Sara Lee Classic White
Bread
1⁄2 cup butter or margarine
melted
I large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
1 tsp. sugar

Instructions:

with vanilla ice cream. Stir together chenies, blueberries, ‘1 cup sugar, 1/2 cup flour, and chopped apple. Place in lightly greased 8″ sq. baking dish. Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture. Stir together butter, l c. sugar, egg, 2 T. flour, and I t. vanilla; drizzle over bread strips. Sprinkle bread strips evenly with 1 t. sugar. Bake at 350° for I hour and 15 minutes or until golden and bubbly. Makes 4-6 servings. dish, or go all out and serve it as the rfect dessert at any meal, topped

Ingredients:

1 envelope unflavored gelatin Chocolate curls ror garnish
11.. cup cognac
1⁄2 cup cold water
1/2 cup creme de cacao
2/3 cup sugar
2 cups whipped cream
1/11tsp. salt
3 eggs separated
9″ graham cracker crust

Instructions:

Sprinkle gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, salt and egg yolk. Heat over low temperature until gelatin dis-solves and mixture thickens. Do not boil. Remove from heat. Stir in liquids and chill until mixture mounds slightly. Beat egg whites until stiff. Gradually beat in remaining sugar and fold this into the thickened gelatin mixture. Fold in 1 cup of the whipped cream. Tum into crust and chiJJ several hours. Garnish with remaining whipped cream and chocolate curls. Serves 6-8.