Dessert Recipes

No Flour Peanut Butter Cookies

1 Cup Sugar

1 Cup Peanut Butter

1 Egg

Mix all three ingredients together use a teaspoon and put onto a cookie sheet.

Take a fork and make like a tic tac toe board on them place into the oven on 350Degrees for about 12 to 15 minutes.

These cookies are so yummy and so simple and my family just loves them.

Carnation Fudge

Mix 2/3 c. undiluted carnation evaporated milk,
1 2/3 c. sugar and ½ t. salt in a saucepan over low heat.
Heat to boiling then cook five minutes stirring constantly.
Remove from heat, add 1 ½ c. (15 med) diced marshmallows,
1 ½ c. semi-sweet chocolate chips, 1 t. vanilla and ½ c. chopped nuts.

Stir 1-2 minutes until marshmallows melt. Pour into buttered 9” square pan.

Peanut Butter Candy

1 3/4 sticks magazine, melted
2 C. Powdered sugar
1 1/2 C. crushed graham crackers
1 1/2 C. Peanut Butter

Frosting:

2 C. Powdered Sugar
1/4 C. Melted Margarine
1/2 C. Cocoa Milk

Directions

Combine all ingredients; Pat into a 9 x 13 – inch pan.

Frosting:
Add just enough milk to the rest of ingredients so it can be spread easily.

Banana Cake

1 ½ c. sugar
2 eggs, beaten
2 ½ c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 c. butter or margarine
6 very ripe bananas
1 tsp. baking powder
½ tsp. salt
½ c. chopped nuts

Cream sugar and butter. Add beaten eggs, mashed bananas and sifted dry ingredients, then add nuts. Bake in a well greased 9×13 inch pan at 350 degrees for 50 minutes.

Buttermilk Pie

1 unbaked pie shell
1-1/2 C of sugar
1/4 C of flour
1 stick of butter or margarine melted
3 eggs
1/2 C buttermilk
1 tsp vanilla

Mix sugar and flour together then add melted butter, cream together, add eggs, buttermilk and vanilla. Mix well pour in pie shell and bake at 350 degrees for 45 minutes or until knife comes out clean.

Carmel Pie

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks

Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Custard Pie
1/3 C Sugar
2 Ts Flour
1/2 Ts Salt
3 Eggs
3 C Milk
1/4 Ts Nutmeg
1 9″ unbaked pie shell

Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes.

Christmas Pudding
1 pint fine breadcrumbs
1/2 cup of strong, clear black coffee
6 egg-yolks
2 cups yellow sugar
1 cup creamed butter
1 cup of raisins
1 cup of clean currants
1 cup of shredded citron
1 cup of nut meats broken small
1 tumbler of sherry
1 tumbler of rum
1 wineglass of apricot brandy
1 teaspoonful of cinnamon
1 teaspoonful of cloves and allspice
1/2 cup of preserved ginger sliced very thin
a very tiny dusting of black pepper and paprika
6 egg-whites
1 cup of browned flour

Toast a pint of fine breadcrumbs to a good brown without burning, pour on them half a cup of strong, clear black coffee, and let stand till soft.

Beat six egg-yolks very light with two cups of yellow sugar and one of creamed butter, add the soaked crumbs and mix very smooth.

Meantime, soak a cup of raisins, seeded and halved, a cup of clean currants, a cup of shredded citron, a cup of nut meats broken small, in a tumbler of sherry, a tumbler of rum, and wineglass of apricot brandy. Add the fruit when well soaked to the eggs and sugar, putting in any surplus liquors.

Mix ingradually a teaspoonful of cinnamon, the same of cloves and allspice, half a cup of preserved ginger sliced very thin, and a very tiny dusting of black pepper and paprika. Beat smooth, then fold in the stiffly beaten egg-whites alternately with a cup of browned flour. If too thick to stir handily thin with a little milk or boiling water.

Pour into a clean pudding bag, freshly scalded, leaving room for the pudding to swell, put in a deep kettle of boiling water, and boil for five hours, filling up the kettle as needed with boiling water so as not to check the cooking.

Make several days beforehand, and boil an extra hour upon Christmas day. Serve in a blaze of brandy, with a very rich sauce, either fruit or wine flavored.

Coconut Cream Pie
crust
1/4 pound butter
1/4 pound sugar, creamed with butter
3 eggs, beaten well
1 cocoanut grated
1 cup of rich milk, in which coconut has been soaked

Cook before putting in pastry.

Old Fashion Chocolate Pie

2 egg yolks
1/3 of a cake of chocolate
1 teacup sugar
1 pint milk
2 tablespoons of cornstarch
1/2 cup butter

1. Stir the yolks of two well-beaten eggs, 1/3 of a cake of chocolate and a teacup of sugar into nearly a pint of new milk. Set over the fire and stir till it comes to a boil, then add 2 tablespoons of cornstarch dissolved in milk and 1/2 cup of butter. Let it cook till it thickens, stirring all the time.

2. Then pour over the beaten whites of the eggs, set back on the stove for a few minutes, till the whites are cooked, and add a teaspoon of vanilla after taking off.

3. The pies made with this filling should be made with a top crust and are better served cold with cream, either plain or whipped. It makes a particularly attractive dessert made in little individual pie pans and served with frozen whipped cream.

Pumpkin Pie
Evaporated milk: 1.5 cups
Canned Pumpkin puree: 1.5 cups
Brown sugar: 3/4 cup
Eggs: 3
Graham Cracker Crust: 1
Ground cinnamon: 3/4 tsp
Ground ginger: 3/4 tsp
Ground nutmeg: 1/4 tsp
Salt: 1/4 tsp

Directions:

1. First, preheat your oven to 425 degrees Fahrenheit.

2. Next, combine the pumpkin, evaporated milk, sugar, eggs, spices and salt in a mixing bowl and mix until smooth.

3. Once the mixture is smooth and evenly mixed, pour it into the pie crust and bake for 15 minutes.

4. reduce temperature to 350 degrees Fahrenheit and bake for another 40 minutes or until a knife inserted in the middle comes out clean. Let cool before serving.

Strawberry Stuffed French Toast
4 thick slices bakery-style bread
Strawberry jam
Cream cheese, softened
6 eggs
1 teaspoon vanilla extract

On two slices of bread spread a thick layer of cream cheese. On the other two slices of bread, spread a thick layer of jam. Make a cream cheese and jelly sandwich.

Beat eggs and vanilla extract. Dip each sandwich into batter. Place in a greased frying pan over moderate heat and cook until brown, making sure each side is browned evenly.

Transfer to plate; cut into triangles and heavily sprinkle with confectioners’ sugar. Top with freshly sliced strawberries.

Strawberry Jello Mousse

Jell-O Strawberry: 1 packet
Vanilla Ice cream: 2 cup
Hot water: 2 cups
Diced fruits: ( strawberry)

Directions:

1. Bring tow cups of water to boil.

2. Dissolve the Jell-O powder in the boiling water.

3. Add the ice cream and mix well.

4. Arrange the fruits in your serving cups and fill with the ice cream mixture.

5. Chill in the fridge for at least an hour.

6. Decorate with chocolate syrup and marshmallows.

Peach Cobbler

Filling:
1/2 c. sugar
1 T. flour
1/4 tsp. cinnamon
4 c. peaches
1 tsp. lemon juice

Topping:
1 c. flour
1 T. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
3 T. shortening
1/2 c. milk

Combine sugar, flour and cinnamon in saucepan. Stir in peaches and lemon juice, tossing to coat evenly.  Cook over medium heat until thickened, stirring constantly.  Boil one minute.  Pour into ungreased 2 quart baking dish.  Keep hot while making topping.

Combine dry ingredients, cut in shortening (pea size). Add milk, stir until evenly moist. Spoon over peaches. Bake 25-30 minutes at 400 degrees.

Fool-proof Fudge

3 cups semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 cup chopped pecans or walnuts
1 1/2 tsp. vanilla

Place chocolate chips, milk and salt in a 2-quart microwave-safe bowl. Microwave on medium power until chips are melted, stirring frequently.  Remove from microwave; stir in nuts and vanilla. Spread evenly into a buttered 8″  square pan. Chill 2 hours or until firm. Cut into squares. Store loosely covered at room temperature.

Southern Banana Pudding
Preheat Oven: 325°

1 pkg. Vanilla Wafers
5 ripe bananas, sliced
3/4 cup sugar
1/3 cup flour
Dash of salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla

Mix 1/2 cup sugar, flour and salt in top of double boiler.  Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

In a 1 1/2 – 2 quart casserole pour a small amount of custard, top with wafers and then banana slices. Continue to layer custard, wafers and banana slices ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon over pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake in center of oven until golden browned, 15 to 20 minutes.

Serve warm. Refrigerate left-overs.

Peanut Butter Pie

6 oz. cream cheese
1/2 cup peanut butter
1 cup 10X (powdered) sugar
12 oz. Cool Whip
9-inch chocolate cookie pie crust
Chopped peanuts

Blend the first four ingredients and pour into the pie crust. Chill at least 2 hours and sprinkle with chopped peanuts.


Bread Pudding With Nutmeg Sauce

BREAD PUDDING WITH NUTMEG SAUCE
1 cup dry bread crumbs (not fine)
2 cups milk
1 cup sugar
1/2 cup butter
2 tbsp molasses
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp baking soda
1/2 tsp ground cloves
1/2 cup raisins

Preheat oven to 325 degrees. Butter or spray a 2-quart casserole dish or baking pan; set aside.

Put the bread crumbs in the milk and set aside to soak.

In a medium mixing bowl cream the butter and sugar together. Add the molasses and blend in. In a small bowl combine the flour cinnamon, allspice, ground cloves, and baking soda. Mix the flour mixture into the butter mixture. Stir in the bread crumbs and milk along with the raisins. When well blended, pour into the prepared casserole dish or pan. Bake at 325 degrees until set, about one hour.

NUTMEG SAUCE FOR BREAD PUDDING

1 cup sugar
2 tbsp cornstarch
2 cups water
1/8 tsp nutmeg

In a heavy saucepan combine the sugar and cornstarch. Add the water and cook over medium heat until thickened and clear, stirring almost constantly. Remove from the heat and add the nutmeg, stirring well. Serve hot over the bread pudding.


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