Some More Sweet Desserts

My mother, Ann Randall, gave me more dessert recipes.  Let me know what you think.



APPLE COBBLER


BASE

• 4 cups apple slices

• ¼ cup brown sugar

• 1 tablespoon flour

• 2 teaspoons lemon juice

Combine in an 8”x8” baking pan.

TOPPING

• 1 cup Old Fashioned Oats

• ¼ cup flour

• ¼ cup brown sugar

• ¼ teaspoon salt

• 1 teaspoon cinnamon

• 1/3 cup melted butter

• ½ cup chopped walnuts

Mix and sprinkle on base. Bake at 375 degrees for 30 minutes. Serve with cream, ice cream or whipped cream.



PEACH COBBLER

Cut up peaches and place in the bottom of an 8”x8” pan. Sprinkle with cinnamon. Sift 1 cup of flour, ¼ teaspoon salt, 1 cup sugar, and 1 teaspoon baking powder into a bowl. Drop one egg in the middle of this mixture (indent) and mix with a fork. Sprinkle over the fruit. Melt 1 stick of butter or margarine and pour over all. Bake at 350 degrees for 40 minutes or until golden brown. Top with cream or ice cream.



CHERRY DESSERT

• 1 and ½ cups flour

• ½ cup butter or margarine

• ½ cup sugar

• 1/3 package flake coconut

• 1 and ½ cans cherry pie mix

Cut butter or margarine into dry ingredients as for pie crust, but do not roll. Add coconut. Line a 8”x8” baking pan with ½ of the flour mixture. Pour the cherry pie mix on this and put the remaining flour mixture on top. Bake at 400 degrees (375 if pan is glass) for 30 minutes. Top with ice cream.



PECAN PIE

• 3 eggs, slightly beaten

• 1 cup dark KARO syrup (blue label)

• ½ teaspoon salt

• 1 cup brown sugar

• 1 cup whole pecans

• 1 teaspoon vanilla

Mix together all ingredients, adding pecans last. Pour into a 9” pie pan lined with crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 and continue baking until knife comes out clean (30-40 minutes.



MRS. COLTHARP’S BUTTERMILK PIE

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 3 eggs

• 1 heaping tablespoon butter, ( room temperature or warmed slightly in microwave)

• 2 teaspoons vanilla

• 2/3 cup buttermilk

• 1 8 inch unbaked pie shell

Cream sugar, flour, eggs, butter, and vanilla. Add buttermilk and stir. Pour into pie shell. Bake at 350 degrees until set (about 40-45 minutes). Cool to room temperature before serving.



PEACH CAKE

• ½ stick butter or margarine

• ½ cup brown sugar

• 1 large can peach slices, drained ( keeping juice for cake mix)

• 1 box yellow cake mix

Make cake mix according to box directions, substituting peach juice for water in recipe. Melt butter and pour in a 9”x13” pan. Sprinkle in brown sugar and place peaches around evenly. Pour in prepared cake batter and bake as directed on package. Cool before serving.



CINNAMON APPLE SNACK CAKE

• 1 cup sugar

• ½ cup butter or margarine, melted

• 3 eggs

• 28 squares HONEY MAID Cinnamon Graham Crackers, finely crushed (about 2 cups crumbs)

• 1 medium pie apple, peeled, cored and diced

• ½ cup chopped walnuts

• Powdered sugar

Blend sugar, butter, and eggs in a bowl with a spoon. Stir graham cracker crumbs, apple, and walnuts until well blended. Spread batter into a greased 8”x8” baking pan. Bake at 350 degrees for 40-45 minutes or until firm to the touch. Cool completely in the pan on a wire rack. Cut into squares and sprinkle with powdered sugar before serving.



TRIFFLE

• 2 packages vanilla pudding (cook type)

• 1 large SARA LEE Pound Cake

• 10 large strawberries

• 1 can chunk pineapple( 9 oz. can)

• 1 can sliced peaches (16 oz.)

• 1 tub COOL WHIP

• 1 package sliced almonds

• 2 medium bananas

Cook vanilla pudding according to package directions and refrigerate. Cut pound cake in half, make cubes, and use ½ of those cubes to line the bottom of a glass bowl. Slice 1 banana over cake. Slice 5 strawberries over the bananas. Spread on ½ can of pineapple chunks. Cut ½ can of sliced peaches into chunks. Spread over the pineapple. Carefully cover with ½ of the pudding. Repeat the layers. Cover and chill. Before serving top with COOL WHIP and almonds.



BLACK CHERRIES JUBILEE

Drain canned black cherries, reserving the juice. For 2 cups of cherries, mix 1-tablespoon sugar and 1 tablespoon cornstarch and add 1 cup of the juice a little at a time. Cook gently for 3 minutes, stirring constantly. Add the cherries.

Warm ½ cup brandy, pour it over the cherries, and light with a match. Spoon the juices in the pan over the cherries and serve, flaming, over vanilla ice cream. For a dramatic effect, prepare in a chafing dish at the table.



RASPBERRY YOGURT JELLO

• 2 boxes raspberry JELLO—3 oz. each

• 2 cups boiling water

• 2 cartons raspberry yogurt

Dissolve jello in boiling water. Add yogurt and stir. Chill in refrigerator but DO NOT COVER until set.

You may use any flavor of jello as long as you use the corresponding flavor of yogurt. Strawberry, cherry, strawberry-banana, and peach are especially good.



HAWAIIAN SALAD




• 1 3oz. jello vanilla pudding (cook type)

• 2 cups pineapple chunks (drain and save juice)

• 2 cups mandarin oranges (drain and save juice)

• 2 cups green seedless grapes

• ½ cup maraschino cherries (drained and halved)

Mix pudding mix with 1 and ½ cups of juice from drained pineapple and oranges. Cook and stir until mixture comes to a full boil and is somewhat thickened. Cool. Add pineapple, oranges, grapes, and cherries. Just before serving, add 1 or 2 sliced bananas. For a large crowd, double this recipe.