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 degrees.
Cream the butter and sugars with an electric mixer. Add the vanilla, eggs and flour and mix well. Stir in chocolate chips and pecans, and pour into an unbaked pie crust.
Bake for 45 and bask in the compliments. No one will ever guess how easy that was!
In a medium saucepan, over moderate heat, gently stir berries, 1/2 cup sugar and lemon juice until sugar is dissolved and mixture simmers.
Let cool to lukewarm.
In a medium bowl, cream butter with remaining sugar and vanilla.
Add egg.
Beat until fluffy. Add flour mixture (flour, baking powder and salt) alternating with milk.
Beat gently until smooth.
Fold in berry mixture just enough to marble.
Pour into an unbaked pie shell.
Bake in a 375\u00b0 oven for 35 minutes.
Serve warm with whipped cream or ala mode.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
repare the box of Danish Dessert according to directions.
While
he pints of Coconutmilk frozen dessert on the counter to soften
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
old in half of the dessert topping (Cool Whip) and carefully
Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut.
Put 1/2 of this mixture into greased 9 x 13-inch pan. Slice the ice cream and lay on top of this mixture.
Now add the other half of the mix on top of the ice cream and press down firmly.
Place in freezer.
Cook Danish Dessert as package indicates.
Cool.
Add berries (thawed).
Top dessert with sauce as you serve it.
Add dollop of Cool Whip.
ineapple over bananas. Spread with dessert topping.
Sprinkle with chocolate
Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
hen ready to make the dessert, cut sweet potato into 1
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
ntil warm.
To assemble dessert, layer pretzel crisps with warm
racker crumbs.
Assemble the dessert board by placing cherry marshmallows
raham crackers.
Cover the dessert and tent with foil; chill