Desserts

BLUEBERRY DELIGHT
Viola Nall

Crust:
2 cups Graham Cracker crumbs
¼ cup sugar
1/3 cup melted margarine or Butter

Filling:
1 8 oz container cool whip (room temperature)
½ cup powdered or confection sugar
8 oz Package cream cheese (room temperature)
1 can blueberry pie filling (or cherry)

Instructions:
Combine: crust ingredients.  Press into 9x13 pan. 
Prepare filling:  Fold powdered sugar and cream cheese together, beat until smooth.  Fold in Cool Whip. 
Spread filling into prepared crust
Add your pie filling over top of cream cheese filling, chill well 1-2 hours before serving. 


BLUEBERRY JELLO
Sue Daimler
“From Larry Daimler’s Aunt DeNay”

Stir until disolved
1 6oz box of Raspberry Jell-O added to
1 ¾ Cup of boiling water. 

Then Add:
1 small can of crushed pineapple well drained
1 20 oz can of Blueberries or use fresh Blueberries*
*  When adding fresh Berries blend ¼ cup of sugar & a small amount of water to berries and boil. 

Stir, drain and cool then add to Jello. 
Refrigerate until firm.
Topping: (This is what makes it sooo good!)
1 Cup Sour Cream
8 ounces of Cream Cheese, softened
½ cup of Sugar
Mix all until smooth
Sprinkle each serving with pecans if desired

BLUEBERRY PEACH TRIFLE
Nancy Rayburn

Ingredients:
1 can (14oz.) sweetened condensed milk
1 ½ cups cold water
2 tsp. grated lemon rind
1 pkg. (3 ½ oz.) instant vanilla pudding
2 cups whipping cream, whipped
4 cups pound cake, cut into ¾ inch cubes (frozen purchased cake is perfect size)
2 ½  cups fresh peaches, peeled and chopped
2 cups fresh blueberries
Pretty glass bowl, 4 qt. size

Instructions:
1.  Combine condensed milk, water and lemon rind in large mixing bowl.  Mix well.
2.  Add pudding mix, beat until well blended.
3.  Chill 5 minutes.
4.  Fold in whipped cream.
5.  Spoon 2 cups pudding mixture into glass bowl, top with half of the cake cubes, all of the peaches, half of the remaining pudding mixture, remaining cake cubes, then blueberries and the rest of the pudding mixture.  Spread to within 1 inch of the edge of the bowl.  (You want blueberries to show around the edge of the bowl.)
6.  Chill at least 4 hours.  Garnish, if desired, with a sprig of fresh mint.
Yield:  20 servings

CHERRY CRISP
Marguerite Kanaga

Ingredients:
1 can pie cherries
1 box yellow cake mix (dry)
1 stick oleo
1 ½ cups nuts

Instructions:
Put pie cherries in ungreased square pan.  Spoon 2 cups of dry cake mix over cherries.  Sprinkle nuts over cake mixture.  Melt margarine and pour over nuts. 
Bake at 350° for 30-35 minutes.  Serve with Cool Whip or ice cream.

CHOCOLATE CHEESE PIE
Elaine Stewart

Ingredients:
1 “Extra Serving” graham cracker crust (thick crust optional)
3 (8oz.) pkgs. Cream cheese
¾ cup sugar
3 eggs
12 oz. mini chocolate chips (divided)
2 Tbs. whipping cream

Instructions:
1.  Cream together: cream cheese and sugar.
2.  Add eggs, beat well.
3.  Stir in 1 2/3 cups chocolate chips.  Pour into pie shell.
4.  Bake in 450° oven for 10 minutes.  Keep oven closed.
5.  Decrease oven temp. to 250° and continue baking for 30 minutes or until set.
6.  Cool completely, then refrigerate/chill thoroughly.
7.  Then place the remaining 1/3 cup chocolate chips and whipping cream in a microwavable bowl.  Microwave 20-30 seconds so chocolate mixture is creamy when stirred.
8.  Spread on top of pie.  Refrigerate at least 15 minutes, until topping is set.

CHOCOLATE PIE DELIGHT
Judy Vogt

Ingredients:
Crust:  (can be made day ahead)
1 Cup Flour
1 cube butter melted
1/2cup Finely chopped Nutmeats

Instructions:
Press into 2 pie plates or 1 9x12 baking dish
Bake for 8-10  minutes at 325 or until lightly browned
Cool
Filling #1:
½  8 oz container cool whip (room temperature)
½ cup powdered or confection sugar
8 oz Package cream cheese (room temperature)
Prepare filling #1: Fold powdered sugar and cream cheese together, beat until smooth.  Fold in Cool Whip and blend well. 
Filling #2
2 small packages of instant chocolate pudding
Mix as directed for Pies
Add your pie filling over top of cream cheese filling, chill well 1-2 hours before serving. 
Garnish with remaining cool whip
This can be made with Blueberry pie filling, or Cherry pie filling.  Very Quick, Very Good, Very Rich, Very Easy. 

CHOCOLATE PUDDING
Geri Gaither

Ingredients:
1 square baker’s chocolate
2 cups cold milk
½ cup sugar
2 Tbs. butter
3 cups corn flakes

Instructions:
Put milk in double boiler and add chocolate.  Beat vigorously, add above ingredients and cook.  Add 3 cups corn flakes in greased dish.

Bake 350° for 20-25 minutes.  Serve with whipped cream.  VERY GOOD - We always had this at Christmas when I was growing up.

CHOCOLATE PUDDING PIE
Sue Daimler
“The best you’ll ever eat from scratch”

Ingredients:
4 Heaping Tablespoons of Flour  
4 Heaping Tablespoons of Cocoa
½ Teaspoon of Salt
2 Cups granulated Sugar
2 Egg yolks, (beaten)
¼ Cup Butter
4 Cups Canned Milk (About 2 cans) or at least 2% milk

Instructions:
Add all ingredients together in pan and cook on medium heat, stirring constantly until thickened, about 20 minutes.
Cool chocolate in sink of cold water for 15-20 minutes, stirring occasionally. (Be careful not to get water into pudding.)  Add 1 Teaspoon of Vanilla, blend well
Pour mixture into baked pie shell and refrigerate until set.  Top with real whipped cream when ready to eat.  Yummy and very rich!


CHOCOLATE SUNDAE BROWNIES
Esther Olsen

Ingredients:
½ cup butter or margarine
1 cup sugar
4 eggs
1 tsp. vanilla
1 large can chocolate syrup
1 cup plus 1 Tbsp. flour
½ cup nuts
½ tsp. baking powder

Instructions:
Preheat oven to 350°.  Grease jelly roll pan.  Cream butter and sugar; add eggs 2 at a time, beating well after each addition.  Add remaining ingredients and mix well.  Spread in greased jelly roll pan.
Bake at 350° for 30-35 minutes.

FABULOUS FUDGE
Elaine Stewart

Ingredients:
2 ¼ cups sugar
¾ cup Pet evaporated milk
1 cup marshmallow crème or 16 large marshmallows
¼ cup butter or margarine
1 6oz. pkg. Nestles semi-sweet chocolate morsels
1 tsp. vanilla
1 cup chopped nuts

Instructions:
Put first 4 ingredients into a heavy 2 qt. saucepan over medium heat, stir constantly.  Bring to full rolling boil; and cook for 5 minutes.  Remove from heat.
Stir in package of chocolate morsels.  Add vanilla and nuts. Spread in buttered 8” square pan.  Cool completely and cut.

FAVORITE FLAKY CRUST
Norma Stephan

Ingredients:
3 cups unbleached flour
1 cup butter flavor Crisco
1 tsp. salt
1 egg
1 Tbs. vinegar
5 Tbs. cold water

Instructions:
1.  Blend flour, Crisco and salt until crumbly.
2.  Beat egg with vinegar and cold water.
3.  Add to flour mixture until well blended.
4.  Divide into 4 equal parts.

Makes 4 single 9” crusts or 2 double crust 9” pies.

FUDGE-TOPPED BROWNIES
Karen Gephart

Ingredients:
1 cup butter (no substitutes)
4 squares (1oz. each) unsweetened chocolate
2 cups sugar
2 tsp. vanilla
4 eggs
1½ cup flour
1 tsp. baking powder
½ tsp. salt
1 cup chopped walnuts

TOPPING:
4 ½ cups sugar
1 can (12oz.) evaporated milk
½ cup butter (no substitutes)
1 pkg. (12oz.) semisweet chocolate chips
1 pkg. (11 ½ oz.) milk chocolate chips
1 jar (7oz.) marshmallow crème
2 tsp. vanilla
2 cups chopped walnuts

Instructions:
Melt butter and chocolate in saucepan over low heat.  Remove from heat.  Blend in sugar and vanilla.  Beat in eggs.  Combine flour, baking powder, and salt; add to chocolate mixture.  Stir in nuts.  Pour into a greased 13”x 9” pan.  Bake at 350° for 25-30 minutes or until top springs back when lightly touched.
In heavy saucepan, combine sugar, milk and butter; bring to a boil stirring constantly.  Reduce heat; simmer 5 minutes, and continue stirring.  Remove from heat.  Stir in chocolate chips, marshmallow crème, and vanilla; beat until smooth.  Add nuts.  Spread over warm brownies.  Freeze until firm.  Cut into 1” squares.  Store in refrigerator. 

Yield:  10 dozen.


GERMAN APPLE STRUDEL
Frona Schmidt

Ingredients:
6 cups hard wheat flour (Stonebuhr)
2 ¼ cups warm water
1 Tbs. salt

Instructions:
Put into mixer with dough hook.  Mix until smooth and elastic and comes loose from sides of bowl.  Place dough on floured board.  Cut in half, knead until smooth and elastic.  If still sticky, add more flour a little at a time until not sticky.  Place in oiled covered dish such as Coolwhip container. Keep at room temperature until next day.
Prepare filling for 1 strudel:  Peel and dice 4 tart apples into ½” dice.  Mix together 1 cup sugar and 2 tsp. cinnamon.

Next day spread clean cloth on table.  Put strudel dough on floured board.  Roll out to 10”-12” round.  Spread oil on it, lightly fold in half and place on cloth-covered table.  Start stretching, putting hands under strudel with back of hands up.  Then continue around the table stretching a little at a time until it stretches tissue-thin to cover table.  Pull edge off, wrapping it around your hand as you go around the table.  Work dough in your hands and put back into covered dish. (Edge of 2 strudels can make another strudel).

Drizzle ¾ cup canola oil over strudel.  Scatter sugar & cinnamon over strudel, and then scatter apples over strudel.  Flip up edges of 3 sides of strudel.  Spray flipped over edges with Pam.  At longer edge, pick up flipped-up edge with cloth and slowly roll up strudel.  Place on cookie sheet with sides, spray top with Pam and sprinkle with sugar & cinnamon mix.  Bake at 375° for 30 minutes or until well brown.  Cut while warm into 2 ½” pieces.
Alternate Fillings: [A] 1 16oz. carton cottage cheese mixed with 2 beaten eggs; sprinkle on strudel. 1 cup sugar, 2 tsp. cinnamon mixed in.  [B] 3 cups diced pumpkin ½” dice, 1 cup sugar, and 2 tsp. cinnamon.

GLORIFIED RICE
Geri Gaither

Ingredients:
3 cups cooked long grain rice
1 can crushed pineapple, drained
½ cup honey
1 cup heavy cream, whipped

Instructions:
1.  While rice is hot, stir in drained pineapple and honey.
2.  Cool to room temperature.
3.  Then fold in cream.
4.  Chill.
5.  Serve.

YUM, YUM!

“HEATH” FUDGE BARS
Norma Kuenzli

Ingredients:
1 sleeve (about 40) saltine crackers
1 cup (two sticks) butter
1 cup sugar
1 tsp. vanilla extract
12 oz. chocolate chips
½ cup finely chopped walnuts or pecans

Instructions:
Line a large cooking sheet (one with a lip) with foil.  You can use a jelly roll pan.  Line the pan with saltines.  Heat butter and sugar until hot.  Boil for 3 minutes.  Add vanilla.  Pour mixture over saltines and bake 8 minutes at 325 degrees.  Sprinkle chocolate chips over hot tray and spread when melted.  Dust with nuts.  Refrigerate until cool.  Break into squares.  Store in an airtight container in a cool spot.  Makes approx. 30 pieces.
*This recipe is too easy to be so good!

HOT FUDGE PUDDING
Moreta Fosner

Ingredients:
¼ cup packed brown sugar
¼ cup sugar
1 pkg. (small) vanilla pudding mix
¾ cup flaked coconut
1 cup unsifted flour
2/3 cup sugar
1/3 cup cocoa
2 tsp. baking powder & salt
½ cup milk
¼ cup vegetable oil
1 tsp. vanilla
1/3 cup chopped nuts

Instructions:
1.  Mix first 5 ingredients together and set aside.
2.  Blend second group of ingredients into large bowl.
3.  Mix third group of ingredients with second group in large bowl.
4.  Spread batter in greased 8” square pan.
5.  Sprinkle sugar & pudding mixture over top of batter.
6.  Carefully pour 1½ cups boiling water over it all.  DO NOT STIR.
7.  Bake in 350° oven for 45 minutes.

LEMON CREAM PIE
Norma Stephan

Ingredients:
¾ cup granulated sugar
1/3 cup flour
¼ tsp. salt
3 eggs (separated, set aside whites)
2 cups milk
1/3 cup lemon juice
1 tsp. lemon zest
1 tsp. lemon extract
1 Tbs. butter or margarine

Instructions:
1.  Blend together:  sugar, flour and salt. Set aside.
2.  Add lemon juice to egg yolks, add milk.
3.  Stir into dry ingredients.
4.  Cook in top of double boiler approximately 25 minutes.  Stirring occasionally until thickened.
5.  Add: lemon zest, lemon extract, and butter/margarine.
6.  Whip egg whites and fold into cream mixture.  Partially cool and put into 9” baked pie crust.
7.  Top with whipped topping and garnish with lemon slices or zest.
8.  Cool in refrigerator until ready to serve.

OLD FAHIONED COCANUT CREAM PIE
Norma Stephan

Ingredients:
¾ cup granulated sugar
1/3 cup flour
¼ tsp. salt
3 egg yolks, beaten (reserve egg whites)
2 cups milk
1 Tbs. butter or margarine
1½ tsp. vanilla
½ tsp. coconut flavoring (may substitute almond flavoring)
1 cup coconut

Instructions:
1.  Blend together the sugar, flour and salt.
2.  In top of double boiler, whip together:  flour mixture, egg yolks, and milk.  Cook approximately 25 minutes or until thickened.
3.  Remove from heat and add butter, vanilla, coconut flavoring and coconut.
4.  Set pan in cold water to cool filling.
5.  Whip egg whites.
6.  When filling is partially cool, whip in egg whites and pour into a cooked 9” pie shell.
7.  Top with whipped topping and a little coconut that has been toasted.

PEACH COBBLER
Linda Bier

Ingredients:
½ cup butter or margarine, (1 stick)
1cup flour
1cup sugar
1 ½ tsp baking powder
2/3cup milk
1 large and 1 small can of WELL DRAINED peaches

Instructions:
Preheat oven to 350°.  Melt butter in a 2 quart size baking dish, set aside.
In separate bowl, mix:  flour, sugar and baking powder until blended.  Add milk to dry mixture and stir until smooth.  Pour mixture evenly over the melted butter in baking dish.
IMPORTANT:  DO NOT STIR!  Spoon drained peaches evenly on top.  Bake in preheated oven for 45 minutes.  Should be golden brown on top.

PEANUT BUTTER CREAM PIE
Patsy Macauley

Ingredients:
3 cups milk
3 egg yolks
¼ tsp. salt
2 tsp. vanilla
1 baked pie shell
1 cup sugar
½ cup cornstarch
1/3-1/2 cup chunky style peanut butter
Whipped cream for topping
Chopped peanuts for garnish

Instructions:
Filling:
1.Mix sugar, cornstarch and salt in a regular sauce pan or double boiler.
2.Stir in beaten egg yolks and add milk.
3.Cook until thick.  If using a sauce pan, be very careful not to scorch.
4.Pour hot filling into bowl, cover with buttered wax paper and chill.  This must be absolutely cold before using.
5.When chilled, whip with electric mixer until creamy, then add 1/3-1/2 cup chunky style peanut butter, 2 tsp. vanilla and beat with mixer until smooth.
6.Place filling in prepared baked pie shell and cover with whipped cream.  Garnish with chopped peanuts.
7.Refrigerate until chilled.  Ready to eat!

QUICK MIX   
Nettie Large

Ingredients:
8 ½ cup all purpose flour
3 Tbls baking powder
1 Tbls salt
2 tsp cream of tartar
1 tsp baking soda
1 ½ cups instant nonfat dry milk
2 ¼ cups vegetable shortening

Instructions:
In large bowl sift together (mix well) all dry ingredients.
With pastry blender or two knives cut in shortening until evenly distributed.  Mixture will resemble corn meal in texture.  Put in large container, label and store in a cool dry place.  Use within
10-12 weeks, makes about 13 cups.

RASPBERRY CREAM CHEESE COFFEE CAKE
Nettie Large

Ingredients: 
2 ¼ cups flour
¾ cup sugar
¾ cup margarine or butter
½ tsp baking powder
¼ tsp salt
¾ cup sour cream
1 egg
1 tsp almond extract
8 oz pkg cream cheese, softened
¼ cup sugar
1 egg
½ cup raspberry preserve
½ cup sliced almonds

Instructions:
Preheat oven to 350°.  Grease and flour bottom and sides of  9” or 10” springform pan.
In large bowl, combine:  flour and ¾ cup sugar.  With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Reserve 1 cup of crumb mixture.  To remaining crumbs, add:  baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well.  Spread batter over bottom and 2” up sides of prepared pan.  Batter should be about ¼ “ thick.
In small bowl, combine: cream cheese, ¼ cup sugar, and 1 egg; blend well.  Pour over batter in pan.  Carefully spoon preserves evenly over cheese filling. 
In small bowl, combine:  1 cup reserved crumb mixture, and sliced almonds.  Sprinkle over top.
Bake at 350° for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.  Cool for 15 minutes, then remove sides of pan.
Serves approximately 16 people.

RASPBERRY ICE CREAM
Lorrene Webber

Ingredients:
1 qt. vanilla ice cream
½ gal. pineapple sherbet
1½ cup raspberries, thawed
½ cup walnuts (optional)

Instructions:
Soften ice cream and sherbet.
Combine ice cream, sherbet and raspberries in a large bowl and mix with electric mixer until well blended.  Add chopped nuts and mix in.  Pack in a sealable container and refreeze.