Old-Fashioned Chocolate Pudding
2 cups milk 1/3 cup all-purpose flour
2 tablespoons butter or margarine 1/4 teaspoon salt
2 squares (1 ounce each) unsweetened 2 egg yolks, beaten
chocolate 1/2 teaspoon vanilla extract
2/3 cup sugar Whipped cream, optional
In the top of double boiler, heat milk, butter and chocolate until the chocolate melts. Chocolate may appear curdled. Combine sugar, flour and salt. Sprinkle over chocolate mixture. Do not stir. Cover the mixture and cook on medium-low for 20 minutes. With a spoon, beat mixture until smooth. Quickly add egg yolks; beat well. Cook 2 additional minutes. Remove from the heat and stir in vanilla. Pour into dessert glasses. Serve with whipped cream if desired. Yields 4 servings.
Loretta Wolff
Deep Chocolate Mousse
1 6-ounce package semisweet 2 teaspoons vanilla
chocolate chips 1/4 cup sugar
2 tablespoons fresh orange juice 1 cup whipping cream
2 eggs whipped cream
2 egg yolks shaved chocolate
Melt chocolate chips with orange juice in top of double boiler over low heat. Meanwhile combine eggs, egg yolks, vanilla and sugar in blender. Add chocolate mixture and blend well. Pour in cream and mix again. Divide mousse among dessert dishes. Refrigerate for several hours or overnight. Garnish with whipped cream and shaved chocolate. Serves 6-8.
Teri Kennedy
Tofu Cream Pudding
2/3 cup (80 g) non-fat dry milk powder 1/2 teaspoon salt
1 1/4 cup (300 g) tofu 2 tablespoons cornstarch
1 teaspoon vanilla extract 1/2 cup (80 g) sugar
1/4 cup (60 ml) water 1 2/3 cup (400 ml) cold water
Mix tofu, milk, vanilla, water and salt together in a blender until smooth. Set aside. In a saucepan, mix cornstarch and sugar. Add water and cook until clear and thick. Add the tofu mixture to the cooked cornstarch and blend. Yields 6 servings. Keep leftovers covered in the refrigerator for up to 3 days.
Dana King
Mexican Bread Pudding
5 cups French bread or bolillos 1/4 cup melted margarine
2 1/2 cups water 2 cups chopped walnuts or pecans
2 cups brown sugar 1 1/2 cup cheddar cheese, diced
2 teaspoons ground cinnamon 1 teaspoon ground nutmeg
2 cups seedless raisins lard or cooking oil as needed
Cut bread into 1/2 inch pieces and fry until semi-crispy. Set aside in large bowl. In a large pan mix brown sugar, margarine, cinnamon, nutmeg and water. Boil gently and stir until sugar and margarine dissolve. Pour syrupy mix over bread pieces and toss lightly. Add prunes, raisins, walnuts or pecans, cheese and toss again until mixed. Spoon contents into a deep greased baking pan or casserole. Bake in preheated oven; 375 degrees F. for about 20 minutes and serve warm.
* Top with marshmallows if so desired.
* Serve as dessert to complete a meal.
* Serve with topping of favorite melted cheese.
* Serve with topping of favorite jam or marmalade.
* Serve with topping of crushed pineapple.
* Serve with topping of chocolate syrup.
* Pitted dates can be mixed in place of prunes or raisins.
* Piloncillo can be used in place of brown sugar.
* Piloncillo can be bought in barrio stores.
* Can be chilled and topped with whipped cream.
Kacie Liput
Snowballs (Ice Box Dessert)
3/4 cup butter 1/2 cup chopped nuts
3/4 cup sugar Vanilla Wafers
1 egg whipped cream
1 cup crushed pineapple shredded coconut
Mix butter, sugar and egg as with a cake. Add crushed pineapple and nuts. Put vanilla wafers in the bottom of a 9x13 inch pan (covering the bottom of the pan). Add a little of the above mixture. Continue to layer wafers and pineapple mixture up to the top. Cover with whipped cream and shredded coconut. Freeze. Let sliced pieces defrost about 30-45 minutes before serving.
“ I sometimes double the recipe to make sure there’s enough for the 9x13 inch pan.”
Jeanne Griffiths
Jigglers Creamy Valentines
2 1/2 cups boiling water 1 cup cold milk
2 large or 4 small packages JELL-O 1 small package(4 serving size)JELL-O
gelatin(strawberry or cherry flavor) vanilla flavor instant pudding
Stir boiling water into gelatin. Dissolve completely; cool to room temperature(about 30 minutes). Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 9x13 inch pan. Refrigerate until firm. To cut jigglers; dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.
Teri Kennedy
Cream Cheese Clouds
1 - 8 ounce package cream cheese 1 cup whipping cream
1/2 cup powdered sugar 1 can cherry pie filling
1/4 teaspoon vanilla chopped nuts (optional)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer. Gradually add whipping cream; mix well. Whip until thickened. Drop by spoonfuls on a cookie sheet, lined with waxed paper. Using the back of a spoon, shape into ten 3 1/2 inch shells. Freeze two hours or overnight.
When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.
Myrleen Hendrickson
Hot Cranberry Bake
4 cups cooking apples, peeled 1 13 cup quick cooking oats
and chopped 1 cup walnuts, chopped
2 cups fresh cranberries 1/3 cup brown sugar, packed
1 1/2 teaspoons lemon juice 1/2 cup butter or margarine, melted
1 cup sugar vanilla ice cream
Layer apples and cranberries in a lightly greased 2 quart baking dish. sprinkle with lemon juice; spoon sugar over fruit. Set aside.
Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake uncovered at 325 degrees F. for 1 hour. Serve dessert with vanilla ice cream.
Tamara Beard
Peach Crisp
2 cups all-purpose flour 1 cup butter or margarine
1 cup dark brown sugar, packed 1 cup chopped pecans
1 cup quick-cooking oats, uncooked 4 (16 ounce) cans sliced peaches, drained
1/2 teaspoon cinnamon vanilla ice cream
Combine first 4 ingredients in a medium bowl; cut butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans.
Spoon peaches into a lightly greased 13x9x2 inch baking dish. Spoon crumb mixture on top. Bake at 400 degrees F. for 18 to 20 minutes. Serve with ice cream. Yields 12 servings.
“stolen by” Tamara Beard
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Recipe for Preserving a Husband
Be careful of your selection. Do not choose too young. When once selected give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others constantly are getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with steady fire of domestic devotion and serve with peaches and cream. Thus prepared they will keep for years.
Marianne Poulson
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