Hot Fudge Pudding - RaeLou Olsen

Mix together and let cool:
1 C. sugar
2 1/2 Tbs. cocoa
1 1/4 C. boiling water
1 3/4 C. evaporated milk (add regular milk to make 1 3/4 cups - cans used to be bigger)

Mix in a bowl and then spread in 9X12 pyrex baking pan (spray with Pam)
1 1/2 C flour
1 C. sugar
2 1/4 tsp. baking powder
2 TBS cocoa
1/4 tsp. salt
3/4 C milk
3 Tbs. oil
1 1/2 tsp. vanilla
Optional - 1/2 C chopped walnuts ( I usually leave these out and just let those that like them add them when I serve it).

Pour liquid mixture over the cake mixture. Bake at 350 for 30 - 40 minutes.
Serves 6 - 8

Peach Cobbler

from Kidder, Missourri - Church History Trip
1 quart sliced peaches - drained
1/3 pkg. yellow cake mix (1 cup)
1 1/3 cups oatmeal
1/2 cube butter
Cinnamon to taste


Mix cake mix, oatmeal and cinnamon together and spread over drained peaches. Slice the butter and lay over the top (or crumble into the oatmeal mixture). 9X9 pan - (Triple recipe for a larger pan.) Bake at 350 45 minutes. Serve with peacns, blueberries and ice cream.

Banana Split Dessert

from Elaine Watson
Graham Cracker Crust on bottom of 9X13 Pan
(2-3 Cups graham craker crums and 1/4 cup melted butter)
or use crust from Texas 4-Layer Pie (I like this better - not so crumbly)

Layer with sliced bananas (3 - 5)
Top with 1/2 gallon vanilla ice cream (softened and sliced)
Sprinkle with 1 Cup chopped nuts and freeze several hours.

Chocolate Sauce
Melt 1/2 Cup (1 square) butter and 1 Cup semi-sweet chocolate chips
Add 2 cups powdered sugar and 1 1/2 cups evaporated milk.
Cook until thickened (about 10 minutes) stirring constantly.
Remove from heat. Add 1 tsp. vanilla. Cool
Put on top of ice cream layer and freeze for several hours.

Top with carton of cool whip and chopped nuts and freeze.
Take out of freezer about 1/2 hour before serving.

Texas 4-Layer Pie

From Barbara Page
Crust:
1 square butter (softened)
1 Cup flour
1/2 cup chopped walnuts
Mix together and press into 9X12 Pyrex pan.
Bake at 350 for 13 minutes. Cool

2nd Layer:
Cream together 8 oz. cream cheese and 1 Cup powerdered sugar
Stir in 1/2 Carton Cool Whip (12 oz) I have used 1/2 of the 9 oz if I don't have a 12 oz.
Spread on top of crust.

3rd Layer:
2 small packages instant pudding (chocolate or butterschotch)
3 cups milk
Pour over cream cheese layer and let set.

4th Layer
Spread on remaining carton of Cool Whip
Sprinkle on chopped nuts (walnuts or cashews) if desired.

Lemon-Coconut Squares

Lemon-Coconut Squares
(Mom's recipe)

Crust:
1 ½ C flour
½ C margarine (softened)
½ C brown sugar
Mix and pat in 9x13 pan. Bake 10 min at 275°

Filling:
2 beaten eggs
1 ½ C flaked coconut
2 Tbl. flour
¼ tsp. salt
1 C brown sugar
1 C chopped nuts
½ tsp. baking powder
½ tsp. vanilla
Mix and spread on crust. Bake 20 min at 350°

Glaze:
1 Tbl margarine, melted
1 C powdered sugar
Juice of 1 lemon (I usually use RealLemon)
Mix and drizzle over slightly cooled bars. Finish cooling, cut into bars and enjoy!

Banana Cake with Burnt Butter Frosting

This is my new favorite cake recipe. The cake is good, but is really just a vehicle for the icing which is A-mazing! I have made 3 of them already this week as bundt cakes and finally perfected it. The first one I used frozen bananas and it was a little too moist, but tasty. The second one I used fresh over-ripe bananas and 1 1/4 cups wheat flour and 1 cup white flour and cooked it longer and it was too dry, but still tasty. My third cake used 1 cup wheat flour with 1 cup white flour and the fresh over-ripe bananas and was perfect! Thanks Holly for introducing me to this fabulous recipe!


2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)

Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

Burnt Butter Frosting

1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency

Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.

Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.

Recipe found at: {www.shellyabrown.typepad.com}

Coconut cream Pie

Lauri,
This is the pie recipe you wanted me to post. It is quite good and is quite at busy recipe. If you just want to make a Vanillas cream pie this recipe works you would just omit the coconut.
Coconut cream Pie
Prep.1hr
Bake 25min
Cool 1 hr
Chill 3-6 hrs.
1Recipe Baked pastry shell(will be down below this recipe)
4 eggs
3/4 c sugar
1/4 c cornstarch or 1/2 c all purpose flour
3 cups milk
1 tsp margarine or butter
1 1/2 tsp vanilla
1 1/3 cup coconut flakes
Four-egg-White Meringue(See recipe bellow)

1.prepare baked pastry shell. Separate egg yolks from whites, set whites aside for meringue.

2. Meanwhile, for filling, combined sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 min. more. remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling in pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat. Stir in margarine and vanilla & 1 cup coconut flakes. Keep filling warm: prepare margarine and vanilla. Keep filling warm: prepare meringue.
3. Pour warm filling into Baked Pastry shell. Spread meringue over warm filling: seal to edge. Sprinkle 1/3 cup coconut flakes over pie before baking. Bake in a 325 degree oven for 25-30 min or till lightly browned. Cool on a wire rack for 1 hour. Chill 3-6 hours before serving: cover for longer storage. Makes 8 servings.

Pastry for single-crust Pie
1 1/4 c all purpose flour
1/3 c shortening
4-5 TBS cold water

1. Stir together flour and 1/4 teaspoon salt Using a pastry blender cut in shortening till pieces are pea sized.
2. Sprinkle 1 TBS of the water over part of the mixture: gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 Tbs of the water at a time, till all the dough is moistened. Form dough into a ball.
3. On lightly floured surface, use you hands t slightly flatten dough. roll dough from center to edges int a circle about 12 inch in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Baked pastry shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. line pastry with a double thickness of foil. Bake in a 45o degree oven for 8 min. Remove foil. Bake 5-6 min more or till golden. Cool on a wire rack.

Meringue for pie (No Fat)
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 c sugar

1. Allow egg whites to stand at room temperature for 30 min. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 min till soft peaks form.
2. Gradually add sugar, 1 tbs at a time beating on high speed about 4 min more or till mixture forms stiff, gloss peaks and sugar dissolves.
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual recipes. Makes 8 servings.

Recipes found in the Better Homes and Gardens New Cook Book limited Edition 1930- 2000 Meredith 11th edition.

Devil's Food Pound Cake

This is quick and easy and from the side of the Duncan Hines Devil's Food cake mix. It's my new favorite to take to dinners for a dessert assignment.

1 pkg. Devil's Food cake mix
1 pkg. (4 serving size) chocolate instant pudding
4 large eggs
1 1/4 cup water
1/2 cup vegetable oil
(a handful chocolate chips - optional)

Preheat oven to 350. Grease and flour bundt or tube pan. Combine all ingredients in large bowl. Beat at medium speed 2 minutes. Pour into pan. Bake at 350 for 50 - 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.

For glaze I just use the chocolate glaze recipe from the Better Homes and Gardens Cookbook.

4 squares (4 ounces)semisweet chocolate, cut up
3 Tbl. margarine or butter
1 1/2 cups sifted powdered sugar.

In small saucepan melt chocoolate and butter over low heat. stirring frequesntly. Remove form heat; stir in powdered sugar and 3 Tbl. HOT water (add more hot water if needed) to make of drizzling consistency. Spoon over cake allowing excess to drip down sides. Glazes top of a 10 inch tube cake or tops of 2 8 or 9 inch cake layers.

Pumpkin Pie Squares

From Ann Crandall
Crust:
1 cup flour
1/2 cub oatmeal
1/2 cup firmley packed brouwn sugar
1/2 cup butter or margarine
Mix until crumbly. Press into 9X12 pan. Bake at 35O0 for 15 minutes.
Filling:
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz) can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsps. ground ginger
1/4 tsp. ground cloves
Mix well. Pour over crust and bake at 35O0 for 20 minutes
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
2 Tbs. butter
Combine and sprinkle over pumpkin filling. Return to over 15 to 20 minutes longer.
Cool. Cut into squares. Serve with whipped cream.