This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!
old in half of the dessert topping (Cool Whip) and carefully
Melt butter and oil.
Fold in marshmallows.
When ingredients are melted, pour in peanuts and M&M's.
Pour over popcorn and press into an angel food cake pan.
Let cool.
Turn out on a plate.
nmold.
Serve with Eggnog Dessert Sauce.
Pudding may be
Prepare lime, strawberry and cherry Jell-o using 1 cup boiling water and 1/2 cup cold water. Pour into separate pans and chill until firm.
Heat 1 cup pineapple juice and 1/4 cup sugar to boiling; remove from heat and add lemon Jell-O powder. Stir until dissolved, then add 1/2 cup cold water. Chill until syrupy.
Prepare whipping cream and fold into syrupy lemon Jell-O. Transfer to large bowl.
Cut lime, strawberry and cherry Jell-O into cubes and gently fold into lemon mixture.
Chill until firm.
art.
Cut out 36 Christmas shapes from the puff pastry
ivide ice cream evenly on dessert cups so you have a
Mix dates, nuts and dry ingredients.
Add egg and mix.
Pour into oiled baking dish or pan. Bake in moderate oven at 350\u00b0 for 30 to 40 minutes or until firm.
Serve hot or cold with plain or whipped topping. Serves 6 to 8 people.
Very rich dessert.
Mix togeth first 3 ingredients plus 1/3 cup sugar; press into bottom of 9 x 13 inch baking dish.
bake 10 minute Allow to cool.
Cream together cream cheese, and remaining 1/3 cup sugar; fold in cool whip.
Spread onto cooled crust.
Dissolve Jello into hot pineapple juice.
let cool.
Stir in frozen raspberries.
Stir till slightly thickened. (Sometimes I have to refrigerate for a few minutes so its not real runny. You want it to spread on top of cream cheese mixture, not run down sides).
Pour over cream cheese layer.
...
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Mix all ingredients together.
Place in a 9 by 13 container. This dessert can be frozen.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.