Deserts

UNCOOKED BROWNIES
Serves 15

Melt 4 squares semisweet chocolate. Add 1 sm can Eagle Brand milk. Bring to a boil. Crumble 1 lb box vanilla wafers , add to chocolate/ milk mixture. Mix well. Drop on wax paper, let harden.

TOOTSIE ROLLS

2 T oleo
1/2 C corn syrup
2 squares melted chocolate
1 T vanilla
3 C powdered sugar
3/4 C powdered milk

Place all ingredients in heavy duty zipper bag. Knead well. Shape into rolls

LAZY COBBLER
Serves 12

1 large can sliced peaches
1 pkg white cake mix
1 stick oleo
cinnamon

Preheat Dutch oven, pour peaches with juice into oven. Add dry cake mix, dot with oleo on top. Sprinkle cinnamon over all. Place lid on oven and bake about 45 minutes until cobbler is brown. For a more spongy cake, stir the cake mix and peaches when places in oven.

TIN-CAN ICE CREAM
Makes 3 cups

1 cup milk
1 cup whipping cream
1/2 C sugar
1/2 t vanilla
nuts, fruit, crushed candy as desired

Put all ingredients in a 1 lb coffee can, secure lid. Place coffee can inside a 3lb (#10) coffee can. Pack crushed ice and 3/4 C rock salt (table salt can be substituted in an emerency) in the area left in the large can. Put lid on can. Roll the can back and forth on a table or cement slab for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid Use a rubber spatula to stir up mixture and scrape sides of can. Replace lid. Drain ice water from larger can insert smaller can, pack with ice and salt. Roll back and forth for 5 more minutes. NOTE: You may want to duct tape lids on to keep them from coming off prematurely."

MAGIC LEMON PUDDING

1 can sweetened condensed milk
juice of one lemon
1 C graham crackers or ginger snaps (broken)

Mix sweetened milk with the juice of one lemon. Add graham crackers (or ginger snaps)
Young girls enjoy the "magic" as they watch the condensed milk and lemon congeal without cooking.

COBBLER

2 30 oz cans fruit
1 box white cake mix (I like yellow)
1 stick butter
1 C sugar
cinnamon/sugar
heavy duty foil
match lite charcoal

1. Combine fruit and sugar
2. Line Dutch oven with foil and pour in fruit.
3. Pour cake mix (dry-nothing added) on top of the fruit.
4. Put pat of butter on top of cake mix and sprinkle with cinnamon/sugar. Cover.
5. Place charcoal on foil in fire circle and start. About 15-20 briquets.
6. When charcoal is ready place 8-10 on lid of dutch oven. Spread out remaining briquets and place Dutch oven on top of the coals. Note: Usually 1 briquet = 25 degrees rise in temp
Cook about 25-30 minutes. Check frequently Don't forget to start your coal early so your cobbler will be ready by the time you finish eating.