Desserts
What's on the menu?
Note from Barb:
"As I began typing up these dessert recipes, I began to notice how many of them have an equal or almost equal amount of sugar to flour ratio. This holds true for Rexanna's Light Brownies and this wonderful cake that Ruthie called banana bread. It is way too rich and sweet to be called bread and if you really wanted to gild the lily, you could add a powdered sugar glaze."
Rexanna's Light Brownies
350 F
"Rexanna Smith was in her teens when she first started making these golden, chewy, delicious brownies. She should have renamed them "goldies". I got the recipe on one of my many visits to Eminence, Mo. It was Becky, my stepdaughter, who loved to make them. It is such a simple, easy recipe and you get such a wonderful treat."
1 cup or so of medium ripe bananas (about 3 medium size)
½ cup oil
2 eggs
2 cups flour
2 cups sugar
4-6 Tablespoons milk
1 teaspoon vanilla
½ teaspoon baking soda
nutmeg and cinnamon to taste
chopped pecans to taste (optional)
Grease 13" x 9" pan. Mix all ingredients in a large bowl. Pour into pan and bake 350° until golden.
The Arnold and Fern Smith Traditional Christmas Apples and Whipped Cream
"This dessert no doubt came about because of the availability of storage apples at Christmas and the black walnuts that had been cracked and picked during the Fall. Fern used to talk about Arnold driving over the walnuts with the truck to get the skins off and to help crack them."
1 large bag (or more) of cold, sweet, firm apples (Gala, Golden Delicious, Fuji would be good), peeled (photo shows unpeeled apples)
several cartons of heavy whipping cream
sugar
black or English walnuts, chopped
The amounts in this dish vary according to the size bowl (Fern used a large aluminum bread bowl) and the number of guests. Volunteers peel the apples, core and cut them into bite-sized chunks. The more apple peelers you have, the quicker the apples are cut up and less likely to become browned. While the apples are being peeled, someone is whipping the cream. Sugar may be sprinkled lightly on the apples and is also added to the cream to sweeten it; but not too sweet. Some of the family (children) always preferred their apples without the nuts. It is a good idea to make two bowls of apples, so that the guests can choose with or without nuts. After the cream is whipped and the apples peeled and chopped, the cream is folded into the apples carefully so that the cream is not deflated. Dip the creamy apples into individual bowls and serve. This is a wonderful light dessert that every family member looked forward to. As the children grew into adults, they got to take part in the peeling and whipping. They also got to wash the dishes!
Dora's Chocolate Eclair Dessert
Dora is Amy and David's mom and my brother Rex's first wife. She is an excellent cook and I always enjoyed her meals. This dessert has been around since the early 70's, but I like her version the best because it has a delicious chocolate glaze that is more like an eclair topping than the canned icing that most of these recipes call for now. It's an easy peasy layered dessert that the whole family will love.
Graham crackers (I like the cinnamon Honey Maid.)
2 large packages of instant vanilla pudding
3 ½ cups of milk
Cool Whip (9 oz.)
Chocolate glaze:
2 oz. baking chocolate (or 6 Tablespoons of cocoa and 2 Tablespoons of butter)
½ cup of butter or margarine (1 stick}
¼ cup milk
1 ½ cup powdered sugar
Butter a 13" x 9" pan. Line with whole graham crackers. Mix pudding with milk. Add Cool Whip. Let stand 3-4 minutes. Pour ½ mixture over graham crackers. Cover with more crackers. Top with rest of pudding mix and a last layer of graham crackers.
Melt the chocolate and butter. Add milk and powdered sugar. Spread on top of the last layer of graham crackers. Refrigerate for several hours.
Margaret's Nut Smackers
250 F
Margaret Franklin was an assistant at Crump Elementary. She had the Christmas Bunco one year and she put a bowl on these on each card table. They were so delectable with this light, sweet, crusty coating. Of course, being a pecan fanatic, I had to have the recipe.
1 egg white
¾ cup brown sugar
2 Tablespoons sifted self-rising flour
1 teaspoon vanilla
2 cups of pecan halves
Beat the egg white until soft peaks form. Mix vanilla, brown sugar and flour in a separate bowl then fold carefully into the beaten egg whites.
Fold in the pecans, coating well. Place pecans on a well-greased cookie sheet about 1 inch apart. Bake for 30 minutes at 250. Turn off the oven. Let pecans stand in the oven for 30 minutes. This is very important! Take out of the oven. Cool pecans. Store in airtight containers. These freeze well.
Carol Smith's Light Chocolate Brownies
350 F
Carol Smith was Gary Smith's wife. She was dry witted and easy going. Unfortunately, we lost her too soon to cancer. I was always drawn to her and I got to know her better because we were both pregnant with daughters at the same time. She was a fabulous cook. One evening she brought this dessert to a family gathering. This is a very light chocolate brownie. It is more a cakey than a gooey, chewy brownie. If you are a dark, rich brownie person rather than a light, moist person, you may not love this brownie. But it is very tasty with ice cream and fruit like sliced strawberries.
2 sticks of margarine or butter
2 cups of sugar
4 eggs
1½ cups flour
1 ½ teaspoons baking powder
2 Tablespoons of cocoa
1 teaspoon of vanilla
1 cup of chopped pecans (or walnuts)
Cream the butter and sugar. Add eggs one at a time and beat well after each egg. Add the remaining ingredients, mix well and pour into a greased and floured 9"x13" pan and bake at 350° for about 30 minutes.
Ruthie's Date Nut Balls
350 F
Until I married Roger, I would stay with my cousin Ruthie when I would visit Eminence, Missouri, and the Smiths. Zara Ruth Bailey Smith is the oldest daughter of Lottie Crane Bailey, my dad's only sister. He had helped Grandma Crane take care of her during WWII, when Lottie and Bill went to Seattle, Washington to work in the shipyards. She was his favorite (all of the Crane boys had favorite nieces, usually named after them. I was Uncle Darrell's favorite and he was my favorite uncle. He was a huge tease like all of the Cranes and I often fell victim to his torment.) Ruthie named her daughter after Dad, Rexanna, who then became another favorite niece. One Christmas, Ruthie made a batch of these delightful cookies. I love pecans and dates so, of course, I had to have the recipe.
1 cup butter, softened
¼ cup sugar
1 cup sifted powdered sugar
2 teaspoons vanilla
2 cups flour
2 cups pecans, chopped
1 cup diced dates
Cream the butter, gradually adding the sugars, beating until fluffy. Add vanilla and flour. Stir while adding the pecans and dates. Mix well. Chill for 2 hours. Roll into balls 1 inch in diameter. Bake in a 350° oven for 20-25 minutes or until browned. Roll the cookies in additional powdered sugar.
Chocolate Covered Strawberries
I worked part-time at Kay Jewelers at the Wolfchase Galleria and the Godiva Chocolate store was two doors down. Their delicious berries were $5 a piece! I started making these berries for special events at the store. Our yearly Le Vian trunk show displayed "Chocolate diamonds and Strawberry gold". What could be more appropriate to serve our customers during the show? I made my strawberry pink lemonade punch and 8 dozen of these berries. They were a tremendous hit. These are also a hit at showers and parties and make a special gift for a friend.
1 (8 oz.) package semisweet, milk, and/or white chocolate chips
1 Tablespoon vegetable shortening for each 8 oz. package of chips
fresh, washed, dry strawberries with stems
pretty foil or paper muffin cups
Line a plate or cookie sheet with waxed or foil paper.
Combine chocolate chips and shortening in a medium microwave-safe bowl. Microwave on HIGH (100% power) until chocolate chips are melted, about 1 minute. Stir until well mixed. Do not over heat or chips will burn. Melt in increments if necessary.
By holding the stem, dip the bottom two-thirds of each strawberry (be sure the berries are dry or the chocolate will not stick to the berry) into the chocolate mixture. Berries can be dipped again into chopped nuts, colored sugars or dipped twice or drizzled (brown with white). I particularly like to dip red strawberries into white chocolate and then into blue sugar for July 4th. White into gold or pink sugar looks great for showers.
Place dipped berries on prepared plate or cookie sheet. Chill, covered, until chocolate is set, about 1 hour.
I like to put my dipped berries into foil or decorated paper muffin cups. It is a pretty presentation and cleaner as well. Arrange on a serving platter or store in plastic 9"x13" covered plastic containers and keep in fridge until used. Make a lot. They disappear fast!
Blondies
2 eggs
2 cups packed light brown sugar
1 teaspoon vanilla
½ cup butter flavored shortening
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped nuts
1 cup semi-sweet chocolate
chips (optional)
350 F
Beat eggs until light and foamy. Beat in brown sugar, vanilla and shortening until creamy. Add flour, baking powder and salt. Beat until welI blended. Stir in nuts. Add chocolate chips to mixture or spread over hot cooked bloodies. Batter will be stiff. Spread batter in a 13 x 9 x 2-inch baking dish. Bake at 350 degrees 25 to 30 minutes or until lightly browned. Cool at least 15 minutes. Cut into squares.
Yield: 15 servings
MawMaw's Ambrosia
400 F
MawMaw was my great grandmother on my mother's side and she lived with Granny and Granddaddy Lannum in Osceola, Arkansas. After the war, Dad moved to Osceola because his brother, Darrell, had a Studebaker dealership there. Dad was the new divorced bachelor salesman in town and quite good-looking. My Aunt Lita was their office manager and one day Mom decided to "drop by" and visit her sister. She was engaged to the town deputy and Dad told her she might as well give him back his ring because she was going to marry him. She did. Dad always laughed and said that his Mary was the only gal who fell for that line so he had to marry her. She didn 't think that was so funny.
MawMaw had run the Wilson Tavern in Wilson, Arkansas and was a fabulous cook. I would sit on a stool at the kitchen table and watch her prepare wonderful dishes. She made the best sweet tea I've ever tasted. She showed me how to lattice a cherry pie. But watching her make ambrosia was fascinating. As I watched her separate the oranges and crack and grate the coconut, she would expound on the right and wrong way to make ambrosia. This "food of the gods" in its purest form is simplicity itself: fresh oranges layered with flakes of coconut. People who add grapefruit, pineapple, grapes, bananas, marshmallows, and whipped cream to ambrosia simply don't understand ambrosia. Her recipe had just four ingredients: oranges, coconut, sugar, and orange juice. I don't think her ambrosia can ever be reproduced because they now pick navel oranges before ripening and they are bitter. Back in the 50's, they were a seasonal item and very, very sweet.
4-5 large sweet navel oranges
6 Tablespoons confectioners' sugar (or more if needed to reach the desired taste)
1 1 /3 cups grated fresh coconut or 1 can (3 ½ oz.) flaked coconut
3 Tablespoons orange juice
Find the sweetest oranges you can get. Peel the oranges, being careful to remove all outer white membrane. The segments should be separated and clean of membrane. Layer a third of the segments in a serving bowl. Sprinkle with 2 tablespoons of the confectioner's sugar, then with 1/3 cup coconut and 1 tablespoon orange juice. Repeat layers two more times. Refrigerate 1 hour. Makes 6 servings.
Freshly Grated Coconut: Try this heat-and-crack method for getting the meat out of the shell. Pierce soft areas at the top of coconut (the eyes) with an ice pick or clean screwdriver. Drain the milk. Bake coconut at 400° for 15 minutes. Using oven mitts, wrap hot coconut with a kitchen towel, bringing 4 corners together and twisting to form a handle. Hold the handle in one hand as you hit the wrapped coconut with a hammer. Remove meat from shell with a knife. Note: Heating helps separate the meat from the thick, outer shell. A thin, brown skin will still cover the meat. Remove brown skin with a vegetable peeler or paring knife. Grate coconut--you'II have 2 ½ to 3 cups of coconut.
Cinnamon Sticky Buns
1 cup packed Brown Sugar
1/2 cup l i.ght corn syrup
1/2 cup butter
1 cup chopped pecans
1/2 cup sugar
1/4 cup cinnamon
2 tubes refrigerated biscuits
350 F
In a sauce pan combine first 3 ingredients until sugar dissolves and then add pecans. Pour into 9x13 pan. Combine sugar and cinnamon in a small bowl. Cut biscuits in half, roll into cinnamon/sugar mixture and then place cut side down in the 9x13 pan.
Bake at 350 degrees for 25-30 minutes. Get out of oven and turn over onto serving platter or large cookie sheet. It is yummy!
Pecan Squares
350 F
This recipe is a Southern Living favorite and I originally tried it because I absolutely love pecans and honey, but I made it for a get-together at Jean Perry’s house with the 3 Linda’s and the rest of our art teacher crew. It was always hard to bring anything sweet to Jean’s because she is allergic to eggs. But this recipe filled the bill and was a big hit.
2 cups all-purpose flour
2/3 cup powdered sugar
¾ cup butter, softened
½ cup firmly packed brown sugar
½ cup honey
2/3 cup butter
3 tablespoons whipping cream
3½ cups coarsely chopped pecans
3 Tablespoons bourbon (optional)
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in ¾ cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1½ inches up the sides of a lightly greased 13”x9” inch baking dish.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares. It is easier to eat if it is cut diagonally to make triangles.
Old Fashioned Blackberry Cobbler
350 F
This is the wonderful cobbler that has pastry baked inside the pie and for me is a true “cobbler”. My best friends at Sterlington High School, Rosemary Boyette, Dot Young, Susan Friou, and I would go down to Pace Lake Clubhouse on the Ouachita River and pick blackberries. We must have been crazy considering how many copperhead snakes were lurking in those brambles looking for berries, too. But we would fill buckets full, go back to Rosemary’s house (the closest) and bake our cobbler. Oh, the aroma and the wonderful big bowls of cobbler and vanilla ice cream. You wouldn’t think 4 teenaged girls could polish off a whole cobbler, would you?
Pastry:
2 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ teaspoon salt
½ cup shortening
2/3 cup milk
Filling:
8 cups fresh blackberries
2 ¼ cups sugar
1/3 cup all-purpose flour
1 teaspoon lemon juice
Pastry: Whisk together the flour, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball. Turn dough out onto a floured surface, and knead 6 to 8 times. Makes enough pastry for 1 (13”x 9”) cobbler.
Filling: Gently stir together the blackberries, sugar, flour and lemon juice. Let mixture stand for about 10 minutes or until sugar dissolves.
Cobbler: Roll half of the pastry to ¼ -inch thickness; cut into 1½ -inch wide strips. Place on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces. Spoon half of blackberry mixture into a lightly greased 13”x9” baking dish; top with broken pastry pieces. Spoon remaining blackberry mixture over pastry and dot with ¼ cup butter. Roll the remaining pastry to ¼ inch thickness, cut into 1-inch wide strips, and arrange in a lattice design overfilling. Sprinkle with sugar, if desired. Place the cobbler on a baking sheet. Bake at 350 degrees for 50 minutes or until golden. Serve with vanilla ice cream, if desired. Makes 8 servings. Or 4 for 4 very hungry teenaged girls.
Granny Luanne Smith’s Skillet Fried Apples
Stove Top
Granny Smith preferred to cook on her wood stove. She could make up a mess of biscuits and fried apples in no time, even in her late nineties. She had the obligatory can of bacon grease on her stove so she could dip in and get the grease she would need to fry her food. (You can dip your biscuits in bacon grease before baking.) This would be eaten with a cup of coffee as only Granny could make it: in her Mr. Coffee, but never with fresh grounds! She would keep adding new scoops of coffee on top of her old grounds. By the end of the day, the spoon would stand straight up or you could varnish furniture with it. She once kicked her granddaughter Joann’s boyfriend out of the house because he had the audacity to throw out the old grounds to make a new pot of coffee. Shame on him!
3 large Granny Smith apples, cored, peeled, and cut into wedges
¼ cup (1/2 stick) butter or bacon drippings
¼ cup light brown sugar, well packed (or white sugar, it will caramelize)
¼ teaspoon cinnamon
Additional ¼ teaspoons of allspice, ginger, apple pie or pumpkin spice may be used
In a skillet over medium heat, melt the butter or bacon drippings (preferred) with the brown or white sugar. Add the apples and cook over medium until apples begin to release juices. Reduce to medium low and simmer for about 15 minutes or until apples are tender. Sprinkle spices on top and toss until well blended.
It’s okay to substitute apple pie or pumpkin pie spice for the individual spices, so if you have those in your pantry by all means use them.
Kathy Hefner’s Chocolate Brownie Trifle
Bake according to box directions
Kathy was, for many years, Chimneyrock’s librarian. At that time, the Specialists all had lunch together from about 11am until 12 and we often brought sweets in to share. Kathy’s trifle soon became legend and we were always thrilled when she brought it in.
1 (19.8 oz.) package fudge brownie mix
½ cup Kahlua or other coffee flavored liqueur (or very strong brewed, sweetened coffee)
3 (3.9 oz.) packages of instant chocolate pudding mix
1 (12 oz.) container frozen whipped topping, thawed
6 (1.4 oz.) English toffee flavored candy bars, crushed
Prepare the brownie mix and bake according to directions in a 13” x 9” pan. Prick top of warm brownies at 1 inch intervals using a fork. Drizzle with Kahlua. Let cool and crumble.
Prepared pudding mix according to package directions, omitting chilling. Place 1/3 of crumbled brownies in bottom of a 3 quart trifle dish. Top with 1/3 of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. Chill 8 hours. Yields 16-18 servings.
Strawberry Pretzel Salad
I love the salty pretzel crunchiness with the sweet fruit and Jell-O. I used to make this for parties, but give it plenty of time to set and chill. The night before is good.
2 cup crushed pretzels
¾ cup margarine, melted
3 Tablespoon sugar
1 package cream cheese (8 oz)
1 cup sugar
1 frozen cool-whip topping, thawed (8oz)
1 package strawberry gelatin (6 oz)
2 cup boiling water
2 package frozen strawberries (10 oz)
Mix crushed pretzels, margarine and 3 Tablespoons sugar together and press into a 9”x13” inch pan. Bake at 400 for 8 minutes. Cool.
Mix softened cream cheese and 1 cup sugar. Fold the 2 cups thawed whipped topping into cream cheese mixture and spread over cooled pretzel crust. Dissolve strawberry gelatin in boiling water and add frozen strawberries. Chill until syrupy, then pour over the cream cheese layer and refrigerate until gelatin is completely set. Cut into squares and garnish with whipped topping and a whole strawberry.
Note: This is also excellent using raspberries and raspberry gelatin.
Lemon Lush Dessert
375 F
This is my favorite of the many “Lushes” that can be made using different flavors of pudding. I have made chocolate and butterscotch lush. Make an easy banana pudding lush using sliced bananas and either vanilla or banana flavored pudding. I have made a coconut and pineapple “colada” version with drained crushed pineapple and flaked coconut mixed into vanilla pudding and I’ve poured blueberry pie filling on top of vanilla pudding in the center. You really are limited only to your imagination. And the dessert is always a big winner.
1 cup all-purpose flour
½ cup plus 2 tablespoons chopped pecans, divided
1 stick butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
Preheat the oven to 375F.
Combine flour, ½ cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11”x 8” baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioner’s sugar and beat until mixture is light and fluffy.
Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
Apple Galette or Crostata
375 F
Galette is French, Crostata is Italian. But both are free form pies. Same thing, different name. I've always preferred the French. Basically, you spread the round pie crust on the pizza pan, leave about a 2" border all around and then put down your fruit, turn up the edges of the crust, and bake. It's very rustic. One day I wanted to use my nifty apple peeler, corer, slicer device. You've probably seen them. Push on the apple, turn the handle, a blade peels and another blade slices, and the apple gets cored. You end up with thin, lovely slices of apple. So, I made an apple galette crostata for Sammie.
1 pie crust
1 thinly sliced, peeled apple (any fruit on hand, be creative)
apple jelly or any flavor you have in the fridge
pecans, finely chopped in one of those jar nut choppers or processor
butter
brown and white sugar
cinnamon
Spread the crust on a cookie sheet or pizza pan. Apply some jelly in a circle 2" from the edge. In a small bowl, mix nuts, brown sugar, and cinnamon. Top the jelly with chopped pecans, brown sugar, cinnamon mix to taste. Arrange apple slices (or other fruit) in an artistic fashion on the pecan/brown sugar/cinnamon layer. Fold the 2" edge of dough over 2" of the fruit. It will not be smooth. It will be crimped in places. It is not a lovely pie. It is "rustic". Dot with a little butter. Sprinkle with white sugar over apples and crust edges or more of the nut mix or leave off. Whatever. It's pretty free form, so there are no rules. Well, one. Do not overfill the fruit. You want a flat, crispy pie. I guess it's the original fruit pizza.
Chinese Chews
350 F
When I lived in St. Louis, I fell in love with Dierberg's supermarket bakery's date bars. I wanted to replicate them. I found this recipe for a date cookie with an odd name. I found out that it had been in a 1917 Good Housekeeping magazine and that it was Coach Bear Bryant's favorite cookie. No one knew why it had the odd name. Some surmised that in that time period, China and Egypt were exotic and the name gave the cookie panache. Later when I moved to Memphis, the old Sessell's supermarket bakery also sold an outstanding date bar. I just love the sweet chewy richness.
3 eggs
¾ cup flour
1 cup sugar
1/4 tsp. salt
1 tsp. baking powder
1 cup chopped dates
1 cup chopped pecans
Powdered sugar (for coating)
Preheat the oven to 350º. Grease a 9” x 13” pan and set aside. In a large bowl, beat the eggs, add the flour, sugar, salt, baking powder, mixing well, then the dates, and nuts. Stir until all ingredients are thoroughly combined. Spread into the prepared pan. Bake for 20 minutes or until a knife inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Cut into small squares and thoroughly coat by rolling in the powdered sugar. Some cooks roll the squares into balls. I like the small squares.
Stacey Grayson's Mountain Dew Apple Dumplings
350 F
After the wreck I was in, Stacy drove me to my pain clinic visits and would wait until the procedure was over. She also shopped for me, lifted heavy bags into the house, put everything away, cleaned my house, hung art, went shopping with me, joined me in my restaurant explorations, and was a friend and general factotum. She is also a former student. Her mom was the PTA president for years and until the pandemic, we were inseparable. I miss her. This is a dessert that she prepares for Christmas potlucks.
2 large green apples
2 tablespoons ground cinnamon, divided
2 (8 oz.) cans crescent rolls
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
1 can Mountain Dew
Preheat oven to 350°. Grease a 9”x13” baking pan (or extra large cast iron skillet) set aside. Core, peel and slice apples into 8 even slices (16 slices total). Sprinkle cinnamon (about 1 tablespoon) on top of all of the apples. Then roll one apple slice inside of each crescent roll piece. Place in a prepared pan, in two rows, leaving a little room between each dumpling. Then in a small pot bring the butter, remaining 1 tablespoon cinnamon, granulated sugar and brown sugar to a boil. Once boiling, evenly pour over the crescent rolls. Finally pour the Mountain Dew around just the edges of the pan. Bake for 40 to 45 minutes, until bubbling and the dumplings are browned on top. Serve hot with vanilla ice cream and pour the extra sauce from the pan on top!
Blueberry Jello Salad
Jello played a big part in the dessert life of the Crane household. It was very cheap, cold, easy to prepare, light, refreshing and low calorie. (and great to squish between your teeth). Cherry and strawberry were the favorite flavors. It could be prepared the night before and it would be ready for dinner the next day. You could add fruit to it. Adding meats and vegetables to it could be done, but was an abomination. We almost always had ours plain. I love blueberry anything. This delicious "salad" was first contributed by Jarue Stafford, P.E. teacher, to our specialist's lunches in the library. You can leave off the topping for those who are lactose intolerant. It is still delicious.
2 cups of boiling water
6 oz. blackberry Jello
16 oz. crushed pineapple, drained
1 can blueberry pie filling
Topping:
8 oz. cream cheese, softened
2 Tbsp sugar
16 oz. Cool Whip, softened
In a large bowl combine Jello and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into a 9" x 13" pan and refrigerate about 2 hours until firm. Topping: Mix cream cheese and sugar together well. Stir in Cool Whip. Spread over set Jello. Refrigerate at least half an hour before serving. This recipe is also yummy using cherry Jello and cherry pie filling!
Chewy Peanut Butter Brownies
350 F
For Haden, Dave, and Logan, my peanut butter fiends.
1/2 cup crunchy peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
peanuts for topping, optional
Preheat oven to 350º. Grease a 9" × 9" baking pan.
In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Peanuts can be sprinkled on top before baking.
Bake for 30 to 35 minutes or until the top springs back when touched. Cool, and cut into 16 squares.
Pecan Cobbler
425 F
Back Yard Burger offers pecan cobbler in the Fall along with its usual blackberry, cherry, and peach cobblers. You can also buy a cup of Breyer's vanilla ice cream to go with it. As you now know, I love all things pecan. When I taught in Mangham, La. I had to drive for 30 miles into cotton farmland. The school district actually took a week's vacation in the Fall so students could pick cotton. It was a very poor district. In 1972, the schools were newly desegregated and a lot of the children came to school in the winter with 3 or 4 shirts on to keep warm because they didn't have coats or jackets. A lot of the parents were tenant farmers and the families lived in cold water shotgun shacks. They still had outhouses. What astounded me and made me cry were the gifts I would get from the children. Even the poorest children would bring me a brown lunch bag filled with shelled pecans that the parents had picked. I was grateful and humbled.
1 box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Heat oven to 425°. Grease 9" x 13" glass baking dish with butter or cooking spray. Remove 1 pie crust from box; unroll onto work surface. Place crust in dish; trim edges to fit. In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling on to the crust. Remove the second pie crust from the box; unroll on the work surface. Roll into a rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes. Serve warm with vanilla ice cream.
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