o make any of the recipes in this collection.
Makes
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.
Preheat oven to 350\u00b0.
Beat pumpkin, milk, sugars, eggs and spices together.
Pour into an ungreased 9 x 13-inch baking pan. Sprinkle with cake mix.
Pour melted margarine on top; sprinkle with nuts.
Bake at 350\u00b0 for 60 minutes or until toothpick inserted in center of dessert comes out clean.
Top with whipped topping.
old in half of the dessert topping (Cool Whip) and carefully
Combine crumbs and melted butter; press into bottom of a 13 x 9 x 2-inch pan.
Beat powdered sugar, cream cheese and the 1 cup butter 8 to 10 minutes (makes it fluffy).
Add eggs; beat until fluffy.
Spread over crust and arrange bananas over top; sprinkle with coconut.
Spread dessert topping over all; sprinkle with nuts.
Cover; chill several hours.
Cut into squares.
Garnish each serving with a candy cane and banana slices.
Makes 12 servings.
ivide ice cream evenly on dessert cups so you have a
Measure flour, baking soda, baking powder and salt into flour sifter.
Cream butter and peanut butter with sugar until fluffy. Beat in egg.
Sift in flour mixture.
Add alternately with orange juice and blend well.
Chill dough until easy to handle.
Roll into 1-inch balls; flatten with a fork.
Bake in oven at 375\u00b0 for 10 to 12 minutes.
Remove from cookie sheet; brush with slightly beaten egg white.
Sprinkle with coconut, red hots or colored sugar.
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.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.
Cut up and wash the fresh rhubarb and put in pan to boil.
Add water and 3/4 cup sugar (this can vary, depending on how sweet you want your dessert).
Also add the tapioca.
Bring to a boil and boil for 2 minutes.
Remove from burner and add red Jell-O.
Stir well, then pour into serving bowl or individual serving dishes. Put in refrigerator until set, then serve with small dab of Cool Whip or a slice of banana.
Prepare both packages of instant pudding as package directs. Set aside.
Line 9 x 13-inch pan with whole graham crackers.
Mix dessert topping with pudding.
Pour half the pudding-topping mixture over crackers.