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.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
inutes.
Use in your favorite enchilada recipes!
*Note:I prefer
Combine first 4 ingredients.
Pour into serving dish.
Top with pie filling.
Refrigerate overnight.
Can be used as a salad or dessert.
My favorite is blueberry pie filling and use almonds instead of pecans.
Line a 13 x 9-inch pan with graham crackers.
Mix pudding according to package directions.
Allow pudding to stand 5 minutes.
Mix Cool Whip into pudding.
Pour half of this mixture over graham crackers.
Top with another layer of graham crackers. Top this with other half of pudding mixture.
End with third layer of graham crackers.
Spread the top with can of chocolate frosting or use your favorite chocolate icing.
Allow the dessert to stand in the refrigerator at least 24 hours.
Can stand 48 hours.
For crust: Mix all ingredients together in a mixing bowl
Pat into a 9X13 pan like you would pie dough.
Bake at 275 degrees for 15 minutes.
For cream cheese layer: Cream together cream cheese, powdered sugar and vanilla with an electric mixer.
fold in whipped topping.
spread onto cooled crust.
For fruit layer:
Bring water and danish dessert mix to a boil for one minute.
Remove from heat and add in berries of your choice.
Spread on top of cream cheese layer.
Refrigerate until ready to eat!
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
Mix the ingredients.
Serve it to your dog when you and your family are having dessert.
When serving your families yogurt, make sure you don't mix the bowls up and don't give them the dog's dessert!
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
Put 1/10 of cake (1 slice) on dessert plate.
Place fruit on top.
Put 2 tablespoons Cool Whip on top.
Drizzle 1 teaspoon chocolate syrup over top.
Fat:
0 grams.
Calories:
150 to 200 (depending on fruit.)
Mix oleo, crackers and sugar and put into 8 x 10-inch baking dish.
Mix cream cheese, powdered sugar and Dream Whip and spread over cracker crumbs.
Cover with your favorite pie filling and put in refrigerator.
Fix jello on the quick chill method; set until firm.
Add frozen ice cream.
Blend with mixer; beat until smooth.
Serve in fancy dessert dishes with an elegant cookie.
Mix lemon yogurt and whipped dessert topping together in a large bowl. Fold blueberries, raspberries, and blackberries into the yogurt mixture; pour into prepared pie crust.
Refrigerate until the mixture sets, about 4 hours.
Pour melted margarine in bottom of Pyrex dessert dish. Reserve 4 tablespoons of graham cracker crumbs and pour the rest over the melted butter.
Spread the softened sherbet over the crumbs and cover sherbet with the Cool Whip.
Sprinkle the reserved graham cracker crumbs over the Cool Whip.
Freeze for 2 hours.
Then cut in squares and serve.
ver bananas.
Spread with dessert topping.
Sprinkle with chocolate
Dissolve marshmallows in warm milk.
Cool.
Fold marshmallow mixture into whipped topping.
Fold in your favorite fruits.
Pour into graham cracker crust.
Sprinkle crushed graham crackers on top.
Chill.
Serves 6 hungry teddy bears.
Make sure to have plenty of napkins on hand, as this dessert has been known to cause sticky paws.
In 1 cup microwave-safe tupperware dish combine brownie mix and 2 tablespoons water or milk or half and half.
Mix well into a batter; be sure to scrape any dry ingredients from the sides.
Microwave on high for 1 minute.
Cake is done when top is moist , sponge-like and no longer gooey.
If cake is not done after 1 minute, cook an additional 15 to 30 seconds.
Cool your microwave cake; adorn with your favorite dessert toppings.
Enjoy!
Divide whipped topping into 6 dessert glasses.
Use about 1/3 cup in each glass.
With the back of a spoon make a depression in the center and spread toping up sides of glasses.
Prepare pudding mix with milk.
Spoon into glasses and chill.
When ready to serve, top with a maraschino cherry and serve.
Mix peanut butter with powdered sugar until \"pea size\". Sprinkle bottom of pie shell with 3/4 of the mixture.
(Set aside remainder.)
Make pie filling.
Pour over peanut butter mixture in pie shell.
Top with Cool Whip.
Sprinkle remainder of peanut butter mixture on top of Cool Whip.
Refrigerate several hours before serving.
(My family's favorite dessert.)