Desserts
Main Dishes
Vanilla Waffers1 1/2 cups self-rising flour 1/4 cup butter (softened) 1 egg 1 Tbsp. milk 2 Tbsps. vanilla extract 1/2 cup sugar 1/2 cup brown sugar Preheat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper. Cream softened butter and both sugars together on medium-high speed until light and fluffy. Mix in the egg, milk and vanilla extract and remove mixer. Then stir in the flour until barely combined. Pipe onto the parchment paper with a pastry bag in dime sized mounds, they should look like small Hershey's Kisses, about 1 1/2 inches apart. Bake for about 5-7 minutes or until edges are browned and tops are firm to touch. Transfer the entire parchment paper with wafers on it to a wire rack to cool completely before attempting to remove the cookies. Meringue6 egg whites 1/2 tsp. salt 1 tsp. vanilla 12 Tbsp. sugar Egg whites need to warm to room temperature. Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over pudding, make sure it touches the edges to prevent shrinking. Take the back of a spoon and pull up points to make attractive. Return to Menu Mississippi Mud1 stick butter 1/2 cup cocoa 5 eggs (Xtra large) 1 1/4 cups sifted flour (self-rising) 2 cups sugar 1 cup chopped nuts 2 tsp. vanilla Melt butter, add cocoa, eggs, sugar, and flour; mix well. Stir in nuts and vanilla then pour into a greased 13 X 9 pan. Bake at 350 for 30 mins. Top immediately after removing from oven. (see below) Topping1 bag miniature marshmallows 1 box powdered sugar 1 stick (softened) butter 1/3 cup cocoa 1/2 cup evaporated milk Cover the top of the cake with marshmallows as soon as it comes out of the oven. Beat the rest of the ingredients well and pour over the marshmallows before they melt together. Return to Menu Fresh Peach Cobbler1 1/2 cups of fresh peaches, sliced thin 1/4 cup water 3/4 cup sugar 2 eggs 1/2 cup sugar 1 Tbsp. shortening 2 Tbsp. milk 3/4 cup flour (self-rising) In a saucepan, combine peaches, water, 3/4 cup sugar; bring to a boil, stirring constantly. Keep hot. With a spoon, beat eggs, 1/2 cup sugar, and shortening until fluffy. Add milk and mix well, then add the flour.Spread the batter into a greased 10 X 6 X 2 baking dish then pour hot peaches over the batter. Bake at 375 for 30 mins. It should be lightly browned when done. Serve warm by itself or with cream. Return to Menu Chess Squares1 box yellow cake mix 1 cup chopped pecans 1 stick butter (softened) 1 egg 1 tsp. vanilla In a mixing bowl, combine all ingredients and mix well using a wooden spoon. Grease and flour a 9 X 13 X 2 pan, spread mixture evenly then set aside. 1 8oz. pkg.cream cheese (softened) Streusel ToppingCombine 1/2 cup of flour, 1/2 stick of butter(softened), 1 tsp. cinnamon, and 1 tsp. vanilla. Return to Menu Banana Split Cake2 cups graham cracker crumbs 1 stick butter (melted) 1 stick butter (softened) 2 cups powdered sugar 1 tsp. vanilla 2 eggs 6 bananas 1 large can crushed pineapple (drained) 1 large container of Cool Whip 1/2 cup chopped nuts (your choice) 1 small jar of dessert cherries Mix the crumbs and the melted butter then press evenly to the bottom of a 9 X 13 X 2 glass dish or pan. Beat the sugar, vanilla, and softened butter together for 10 mins. Add the eggs one at a time, beating well after each. Spread this mixture over the crumb layer. Peel the bananas and slice in half lengthwise then place onto the creamed layer. Spoon the drained pineapple over the bananas. Cover with Cool Whip and sprinkle with the nuts. Chill at least 4 hours before cutting into 2 inch squares. Garnish each serving with a cherry. Return to Menu Cranberry Casserole3 cups chopped apples 1 cup sugar 2 cups raw cranberries 1 1/3 cups oatmeal 1/3 cup flour 1 stick butter (melted) 1/2 cup brown sugar Mix apples, sugar, and cranberries then spread in the bottom of a casserole dish. Mix the oatmeal, flour, butter, and brown sugar then spread over top of the cranberry mixture. Bake at 325 for one hour. Serve warm. Return to Menu Graham Cracker Pudding2 cups whipping cream 2 cups mini-marshmallows 1 cup coconut 3/4 cup sugar 2 eggs 1/2 lb. graham cracker crumbs Whip cream, add the coconut and marshmallows. Beat eggs gently and add sugar. Fold this into the cream mixture. Layer 1/4 of the crumbs, then 1/3 of the cream mixture, alternating then top with the remaining 1/4 of crumbs. Chill thoroughly before serving. Return to Menu Brownies2/3 cup flour (sifted) 1/2 tsp. salt 1/2 tsp. baking powder 1/3 cup butter 2 squares unsweetened chocolate 2 eggs (well beaten) 1 cup sugar 1/2 cup walnuts (chopped) 1 tsp. vanilla Sift together flour, salt, and baking powder. Melt butter and chocolate in a double boiler. Beat eggs, adding the sugar gradually then beat in the chocolate. Stir in the flour, nuts, and vanilla. Bake in a greased bottom 8 X 8 X 2 inch dark pan at 350 for 25 min. Let cool completely in the pan before slicing into squares. Return to Menu Rocky Road Brownies1 cup sugar 1/2 cup butter 2 eggs 3/4 cup plain flour 2 rounded Tbsps. cocoa 1 tsp. salt 1 tsp. baking powder 2 cups miniature marshmallows 1 1/2cups walnuts (chopped) Cream sugar and butter then add eggs. Sift together flour, cocoa, salt, and baking powder. Stir the dry mixture into the creamed then fold in 1 cup of the nuts. Bake in an 8 X 8 X 2 inch dark pan at 350 for 22 to 25 mins. Cover the hot cake with the other half of the nuts then a layer of marshmallows then spread the following Icing on the still warm cake. Icing1/2 cup butter 2 cups powdered sugar (sifted) 3 Tbsps. cocoa 4 Tbsps. milk 2 tsp. vanilla Mix all ingredients well and try to spread over the brownies without disturbing the marshmallows, or nuts. Let cool completely before cutting inside the pan. Return to Menu Simple Rocky Road Fudge3 cups (12oz) Semi-sweet chocolate morsels 1 1/4 cups (14oz) sweetened condensed milk 2 tsps. vanilla extract 3 1/2 cups miniature marshmallows 1 1/4 cups chopped walnuts Line a 9 X 13 inch baking pan or dish with foil, then grease the foil lightly. Combine the morsels and the milk in either a double boiler over hot water(not boiling), or a real heavy pot over low heat. Stir often until smooth and creamy, then remove from the heat. Stir in the vanilla extract until well blended. Next, fold in the marshmallows and walnuts then press mixture into the foil lined pan or dish. Refrigerate until completely cool, then lift out of the pan by the foil lining to a cutting board. Remove the foil and cut into small pieces and serve with milk, cocoa, or coffee. Return to Menu Pecan Butter Squares3/4 cups. butter or margarine 4 tbsp. sugar 1 1/2 cups. flour 3 egg yolks 1 lb. box brown sugar 1 1/2 cups. pecans, finely chopped Mix butter, white sugar & flour until crumbly and pat into bottom of 9 x 13 inch pan. Bake at 350 degrees about 15 minutes. Mix egg yolks, brown sugar & pecans together and fold into 3 stiffly beaten egg whites. Pour on top of base and bake another 25 minutes at 350 degrees. Cool and cut into squares. Sprinkle with powdered sugar. Return to Menu Peanut Butter Squares2 cups graham cracker crumbs 2 cups confectionary sugar 10X 1 3/4 cups peanut butter 1 stick (1/2 cup) butter or margarine(melted) 1 lb. semi-sweet or milk chocolate morsels Mix the graham cracker crumbs and sugar together well. Next add the butter or margarine and one cup of the peanut butter, blend very well and press into a 9 X 13 pan or dish. Melt the chocolate morsels and mix with the remaining peanut butter until it's a solid brown then spread on top of the first mixture. Chill until chocolate sets. Return to Menu 
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