favorite family foods - title

DESSERTS


 

LAYERED PUDDING DESSERT (our favorite)

 Crust:

 1/2 cup butter

 1 cup flour

 3/4 cup chopped walnuts

 Mix together. Pat into 9 X 13 pan. Bake at 350 degrees for 15 minutes. Cool.

 first layer:

 1 pkg. (8 oz) cream cheese

 1 cup powdered sugar

 1 cup cool whip

 Mix together. Spread on cooled crust.

 second layer:

 2 small pkg. instant pudding

 3 cups milk

 Mix together till thickens. Spread over cream cheese layer.

 third layer:  

Spread cool whip over top and refrigerate until set. Can top with toasted coconut, sprinkles, or whatever.
We like it best with lemon pudding but chocolate or butterscotch are okay. This is the one we called "Better Than Sex".

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ANITA'S DESSERT (Anita Christensen)

Crust

2 cups flour

 1/2 cup brown sugar

 1 cup butter

 1/2 cup nuts

 Mix together and put in 9X13 pan. Bake at 350 degrees for 15 minutes, stirring twice. Divide in half and spread half in bottom of pan.

 Cream Filling:

 1 pkg. Dream Whip

 8 oz. cream cheese

 1 tsp. vanilla

 1 cup powdered sugar

 Make Dream Whip according to package. Fold in softened cream cheese, powdered sugar and vanilla. Spread over crumbs in pan evenly. Top with remaining crumb mixture.

 Fruit Topping:

 1 pkg. Danish Dessert (same flavor as berries)

 1 frozen pint strawberries, raspberries, etc.

 Prepare Danish Dessert according to directions, add frozen berries to Danish Dessert, spread over top of crumbs. Let set in refrigerator.

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NO-BAKE CHERRY CHEESECAKE (our favorite)

 8 oz. cream cheese

 1 can sweetened condensed milk

 1/3 cup lemon juice

 1 can cherry pie filling (or blueberry)

 graham cracker crust

Beat cream cheese and sweetened condensed milk together, add lemon juice (it will thicken). Put in prepared pie crust and spread pie filling on top. Refrigerate until firm.

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DIRT DESSERT

 8 oz. package cream cheese

 1 cup powdered sugar

 1/2 cup butter or margarine

 2 small packages instant vanilla or chocolate pudding

 1 1/2 cups milk

 12 oz. carton Cool Whip, thawed

 1 large package oreo cookies, crushed

 5 oz. package gummy worms

 8 or 9 inch clay (or plastic) flower pot

 Aluminum foil

 Small plant shovel

 Cream together cream cheese, powdered sugar and margarine. Add pudding and milk and beat until smooth. Fold in Cool Whip. Line the bottom of the flower pot with foil. Put alternating layers of pudding mixture and crushed cookies in the flower pot, topping all with crushed Oreos saving some crumbs. Refrigerate in the pot.

 Before serving place an artificial flower in the pot and prepare your gummy worms. Wet them slightly under the faucet and then roll them in the remaining Oreo crumbs. Place them around  the flower pot. Place the "Dirt Dessert" on the table as a centerpiece until time to dig in. Serve with a small plant shovel and enjoy!

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APPLE CRISP

 1 1/2 cups brown sugar

 1 cup flour

 1 cup oatmeal

 1 1/2 tsp cinnamon

 1 1/2 tsp nutmeg

 2/3 cup butter

 1 qt. bottled apples (drained)

Cut butter into mixed dry ingredients; sprinkle over apples. Bake 30 minutes. Serve with ice cream. We serve with canned milk. You can also make this with dried apples that have been soaked in water for one hour. This was our Sunday night favorite.

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PEACH COBBLER

 2 cups flour

 1/2 cup sugar

 3 tsp. baking powder

 1 tsp. salt

 6 Tb. shortening

 1 cup milk

 1 quart peaches, drain, place in 9x13 pan, sprinkle with cinnamon and nutmeg. Mix dry ingredients together in bowl. Cut in shortening, add milk. Drop dough by spoonfuls onto fruit. Bake in 400 degree oven for 35-40 minutes. Serve warm.  

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CARROT PUDDING  (Grandma Burgess)

 1 cup raw grated carrots

 1 cup raw grated potatoes

 1 cup sugar

 1 tsp baking powder

 1 tsp soda

 1 tsp cinnamon

 1 tsp nutmeg

 1/2 cup shortening or suet

 1 cup flour

 1 cup raisins

 1 egg

 1/2 cup nuts

 1/2 tsp salt

 Cream shortening and sugar. Mix with other ingredients. Fill cans half full. Cover cans with foil. Steam for 3 hours.  Serve with hot cooked butterscotch pudding or caramel sauce (in the sauce section.)  
This is an old Mormon recipe. We always have it on Thanksgiving.

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SCHAUM TORTE (Ludwigs’ Restaurant)  

1 cup egg whites

 1 tsp vinegar

 1/2 tsp cream of tartar

 Combine and beat until very stiff at high speed. Add 2 cups of sugar slowly. Put into 2 well- buttered glass pie plates and bake at 300 degrees for 10 minutes and 250 degrees for 30 minutes. Turn off and let them cool in the oven. When serving take out of pie dish and put on serving platter. Lift off top crust (it will break so don't worry). Fill with whipped cream:

1 pint cream

 1 Tb sugar

 1 tsp vanilla

 Whip together. This will fill both tortes. Top with fresh or frozen berries. Put top back on and serve. 
I first had this dessert at Ludwig's German restaurant near Leeds when I was in junior high. It is great and easy to make. Most of us really like it but it is very sweet and rich. Travis thinks it tastes like marshmallow peeps!

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FRUIT PIZZA

 Crust:

 1 pkg refrigerated sugar cookie dough

 Filling:

 8 oz cream cheese

 1/2 cup powdered sugar

 2 tsp vanilla

 Fruit:

 Peaches

 Pears

 Bananas

 Strawberries

 Apricots

 Glaze:

 1 cup pineapple juice

 1/2 cup sugar

 2 tsp cornstarch

 Press sugar cookie dough onto a 15-inch pizza pan or stone. Bake at 325 degrees for 20 minutes. Mix cream cheese (softened), powdered sugar, and vanilla together. Spread on cooled crust. Slice and arrange a selection of fruits over cheese mixture. Mix pineapple juice, sugar, and cornstarch in saucepan. Cook until thick. Let it cool, then pour over the top of the fruit. It is great with strawberries, bananas, blueberries, and kiwi.
Cassie has made these as individual cookies. They look and taste great! 

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BAKLAVA

3 cups finely chopped walnuts

1 tsp. cinnamon

3/4 cup butter (approximately)

1 pound phyllo dough

whole cloves

Honey Syrup:

3/4 cup sugar

3/4 cup water

1 ½ tsp lemon juice

1/3 cup honey

Combine the walnuts and cinnamon. Set aside. Melt the butter and lightly brush a 9 by 13 pan. Place one phyllo sheet in the prepared pan, folding to fit. Lightly brush with butter. Repeat with five more buttered phyllo sheets. Sprinkle the last sheet with a third of the nut mixture. Place 1 phyllo sheet on top of the nut layer, folding to fit the pan. Lightly brush with butter. Repeat with 3 more buttered phyllo sheets. Sprinkle the last sheet with half of the remaining nut mixture. Place 1 sheet on top of the nut layer, folding to fit the pan. Lightly brush with butter. Repeat with three more buttered phyllo sheets. Sprinkle last sheet with remaining nut mixture. top with remaining buttered phyllo sheets, folding to fit the pan. Press the top layer firmly to compact the layers lightly. Trim excess pastry and brush the top with more butter. With the tip of a sharp knife, score the top of the pastry in diagonal lines, without cutting through the layers, to make a diamond pattern. Insert a clove in the center of each piece. Bake in a preheated 350 degree oven 30 minutes. While the baklava is baking make the honey syrup by combining sugar and water in a medium saucepan. Stir frequently over medium heat until the mixture comes to a full boil. Reduce the heat and simmer 5 minutes. Stir in the lemon juice and honey. Cool slightly. Pour over baklava.

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HOT FUDGE CAKE

 1 cup flour

 3/4 cup sugar

 2 Tb cocoa

 2 tsp baking powder

 1/4 tsp salt

 1/2 cup milk

 2 Tb oil

 1 tsp vanilla

 1 cup chopped nuts, optional

 1 cup brown sugar

 1/4 cup cocoa

 1 3/4 cup hot tap water

 Stir together flour, sugar, 2 tablespoons cocoa, baking powder, and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in 9x9x2 inch pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake at 350 degrees for 40 minutes. Let stand 15 minutes. Spoon into bowls and top with ice cream. Spoon sauce over ice cream.

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ICE CREAM CAKE ROLL (Mom)

 3 eggs

 1 cup sugar

 1/3 cup water

 1 tsp vanilla

 1 cup cake flour

 1 tsp baking powder

 1/4 tsp. salt

 2 quarts ice cream or sherbet

Prepare jelly roll pan or cookie sheet with edges by greasing, lining with wax paper and then greasing wax paper. Beat eggs for 5 minutes, gradually add sugar; add water and vanilla.  Stir in flour, salt, baking powder which have been sifted together in three parts. Spread in prepared pan. Bake for 12-15 minutes at 350 degrees. Sprinkle powdered sugar on dish towel. Turn cake out on dish towel, peel off wax paper, and roll jelly roll in towel. Cool; open carefully and spread with softened ice cream. Roll up; wrap in wax paper and freeze until serving. Serves 12-15. 
Mom serves this for Christmas and wedding dinners, it’s easy to make ahead.

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ICE CREAM CAKE

 1/2 package Oreo cookies (1 row)

 1/4 cup melted butter

 Large container Cool Whip

 1 can hot fudge topping, heated

 3 flavors ice cream (compatible)

 (about 3-4 cups each)  Springform or 9x13-inch pan

 Crush Oreo cookies in blender and mix with melted butter; press into bottom of pan and freeze.  Soften one flavor of ice cream and spread on frozen crust, spread with 1/3 of the Cool Whip then 1/3 of the hot fudge sauce. Freeze until firm (about one hour) then add next layer. Freeze then add last layer. Freeze until ready to serve. Cut into small pieces.

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HOMEMADE SHERBET (Mom)

 2 cups boiling water

 3 cups sugar

 2 small pkg. jello

 2 pkg. koolaid

 2 qt. milk

 Boil water; add jello, koolaid, and sugar to dissolve. Let cool (not in refrigerator). Add to milk and freeze in ice cream freezer. Can add mashed fruit also. Try different combinations.  Our favorite is peach jello, orange koolaid, and mashed peaches.

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JUNKET (RENNET) ICE CREAM (Jan Taylor)

 9 junket tablets

 6 Tb. water

 3 quarts milk

 4 cups sugar

 1 quart whipping cream

 12 tsp. vanilla

 Break tablets and dissolve in water. Heat milk, cream, sugar, and vanilla to lukewarm. Add dissolved Rennet. Let stand for 10 minutes. Put in ice cream freezer, pack in ice let stand again for 30 minutes. Freeze in freezer.  
My mom saved the cream from our cow's milk and made junket ice cream in ice cube trays in the deep freeze when I was a kid and then we made milk shakes out of it. We thought it was a wonderful treat.

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FRENCH VANILLA ICE CREAM (our favorite)

 1/2 cup sugar

 1/4 tsp. salt

 1 cup milk

 3 egg yolks, beaten

 1 Tb. vanilla

 2 cups chilled whipping cream

 Mix sugar, salt, milk, and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temperature. Stir in vanilla and cream. Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid. repack in ice and rock salt. Let ripen several hours. Makes 1 quart.

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PUDDING POPS

 1 pkg instant chocolate pudding*

 2 cups milk

 popsicle molds

 Make pudding according to box. Put in molds and freeze.
 *You can use any flavor.

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JELLO POPSICLES

 1 pkg. koolaid

 1 pkg. jello (same flavor as koolaid)

 1 cup sugar

 2 cup boiling water

 2 cup cold water

 Mix dry ingredients. Add hot water, stir until dissolved. Add cold water. Freeze. 

ORANGE JUICE FROZEN POPS

 You can freeze any juice or a combination of juice and punch to make great homemade popsicles


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