Category: Dessert

3 cups crumbled Oreo cookies — divided
3 tablespoons melted butter
2 qt. soft vanilla ice cream
8 ounces Hershey’s syrup
12 ounces whipped topping

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Mash 2 cups crumbled Oreo cookies and melted butter into the bottom of a 13×9 cake pan. Spread softened ice cream over the top of the Oreo crust. Drizzle chocolate syrup evenly over the ice cream. Top with the whipped topping. Sprinkle evenly with remaining 1 cup crumbled Oreos. Freeze overnight, and serve. Store the remaining dessert in the freezer.

1 qt. milk
1 1/4 cups sugar
6 eggs
1 pinch salt
1 tablespoon vanilla

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Beat eggs. Add sugar and salt and mix well. Add vanilla and milk. Freeze in ice cream freezer. (Canned milnot or eagle brand milk may be substituted for milk).

3 cups gooseberries (fresh or frozen)
1 egg
1 cup sugar
5 crackers — crushed
5 tablespoons margarine — melted
1/8 teaspoon salt
1 unbaked 9 inch pie crust

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Combine gooseberries, egg, sugar, crackers, margarine and salt. Spoon into prepared pie crust. Top with lattice top and sprinkle with sugar. Bake at 400 degrees for 45 minutes.

1/2 cup sugar
1/2 cup butter
1 cup molasses
1 egg — well beaten
2 cups boiling water
2 teaspoons baking soda
2 cups flour
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger

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Cream sugar and butter. Add molasses and egg. Dissolve soda in boiling water and add to creamed mixture. Stir in flour and spices. Pour into greased and floured 9×13″ pan. Bake at 350 degrees for 25-30 minutes. Yield–15 servings.

1 egg
1 cup sugar
1 tablespoon flour
1 teaspoon vanilla
3 cups diced rhubarb
3/4 cup flour
1/3 cup butter
1/2 cup brown sugar
1 9 inch pie shell — unbaked

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Combine egg, white sugar, 1 tablespoon flour, and vanilla and mix well. Fold in rhubarb. Spoon into unbaked pie shell. Combine 3/4 cup flour, margarine, and brown sugar. Crumble with fingers. Spread over rhubarb mixture. Bake at 400 degrees for 10 minutes. Reduce temperature to 350 and bake 40 minutes longer.

2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs — well beaten
3 cups all-purpose flour
1 cup milk
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder

Glaze:
1 cup sugar
1/2 cup water
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon almond extract

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Cream butter, shortening and sugar until light and fluffy. Add beaten eggs and mix until the mixture is lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10″ tube pan and bake for about 1 1/2 hours or until cake tests done. Make glaze by combining all glaze ingredients until well mixed. Add glaze to cake, if desired, or cool cake in pan about 10 minutes before turning out on rack to cool.

8 ounces Cool Whip
1 package instant vanilla pudding
15 1/4 ounce can crushed pineapple and juice
1 cup chopped nuts
1 cup coconut

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Blend together all ingredients. Use to top a yellow cake.

1 1/2 cups granulated sugar
1 cup shortening or butter
3 eggs — well beaten
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking powder
3/4 cup hot water
1 teaspoon vanilla

Chocolate Cream Cheese Frosting:
3 ounces softened cream cheese
1 tablespoon milk
1 1/2 teaspoons vanilla
2 cups confectioner’s sugar
2 ounces unsweetened baking chocolate

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Cream together sugar and shortening. Add eggs, and beat well. Add baking soda to buttermilk; add to sugar mixture and mix well. Combine sifted flour, cocoa, salt and baking powder. Sift into batter and beat well. Add hot water and vanilla and beat well. Pour batter into 2 greased and floured 8 or 9″ round cake pans. Bake at 350 degrees for 30 minutes or until cakes test done. Cool cakes in pans 10 minutes and then turn them out onto wire racks. Fill and frost with chocolate cream cheese frosting. To make frosting, beat cream cheese, milk and vanilla until smooth. Add confectioner’s sugar and beat until smooth. Melt the baking chocolate in the microwave, and add melted chocolate to the cream cheese mixture. Mix well. If necessary, add a little more milk until frosting is of spreading consistency.

1 cup brown sugar
1 cup white sugar
1 tablespoon butter
3 1/2 cups boiling water
1 cup brown sugar
1 tablespoon butter
2/3 cup milk
2 cups sifted flour
2 teaspoons baking powder
1 cup chopped nuts
1 cup chopped dates

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In a 9×13 baking pan, combine 1 cup brown sugar, 1 cup white sugar, 1 tablespoon butter and 3 1/2 cups boiling water. Mix well and set aside. Combine flour and baking powder in a small bowl. Dredge dates and nuts in flour mixture, then remove them and set them. Cream 1 cup brown sugar and 1 tablespoon butter together; add flour mixture and milk and mix well. Stir in dates and nuts. Drop by tablespoonfuls into the prepared 9×13 pan. Bake for 55 minutes at 350 degrees. Cool completely. Serve with whipped cream.

3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups scalded milk
3 egg yolks
3 egg whites
3/4 cup shredded coconut
1 teaspoon vanilla
1/4 cup sugar

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Combine 3/4 cup sugar, cornstarch, salt, scalded milk, egg yolks, and coconut in the top of a double boiler. Place over boiling water, and stir constantly until mixture thickens. Once mixture is thickened, pour into a baked 9″ pie shell and let cool. Make a meringue by beating egg whites, vanilla and sugar until stiff peaks form. Spoon meringue over coconut filling, sealing around rim of pie. Brown the meringue in a 300 degree oven.