Desserts

2002-11-14T00:00:00Z 2011-01-03T15:56:08Z Desserts Farm and Ranch Guide
November 14, 2002 12:00 am

Desserts are part of a meal here in Farm & Ranch Guide country. These will make your mouth water!


ROYAL FORK APPLE CRISP

5 cups apples, diced

1 tablespoon plus 1 teaspoon lemon juice

3 tablespoons water (from simmered apples)

1/2 cup sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

1 tablespoon plus 2 teaspoons cornstarch

Peel, core and dice apples. Put in a sauce pan and cover with water and let simmer for about 30 minutes or until the apples begin to soften. Save 3 tablespoons of the apple water and drain off the rest. Add the lemon juice and the water to the apples, then add the rest of the ingredients. Put in a 9 inch pan. Top with Streusel Topping:

Streusel Topping:

1/4 cup flour

1/3 cup brown sugar

3/4 cup butter of margarine

1/3 cup quick oatmeal

Blend flour, sugar and butter together, then add oatmeal. Bake at 350 degrees for about 30 minutes. Apples are done when bubbles are clear.

Frances Amundson, Gilby, N.D.


APPLE PIE SQUARES

6 to 8 medium apples, sliced

1 teaspoon cinnamon

1-1/2 cups sugar

2-1/2 cups flour

1/2 teaspoon salt

1 cup shortening

3 tablespoons sugar

2 egg yolks

Milk

1 cup Cornflakes

Egg whites

Stir apples, cinnamon, and 1-1/2 cups sugar together and let stand. For crust, mix flour, salt, shortening and 3 tablespoons sugar as for pie crusts. Beat egg yolks in measuring cup add milk to make 2/3 cup total. Add this to the crust mix and mix thoroughly. Divide the crust into two parts. Roll each part on a sheet of wax paper. Put one crust into bottom of 11x15 jelly roll pan. Crush the Cornflakes and sprinkle on bottom of crust. Add the apple mix and cover with the other half of crust. Beat egg whites until stiff and cover the top crust. Bake 45 minutes at 350 degrees until tender. May frost with a thin powdered sugar frosting while warm.

Frances Amundson, Gilby, N.D.


APPLE CRISP

2 cups apples, peeled and sliced

1 cup oatmeal

1/2 cup flour

1/2 cup brown sugar

3/4 cup butter or margarine, melted

Put apples in bottom of 9x9 pan; can double for 8.5x11. You may want more or less apples.

Mix dry ingredients, then add butter. Mix well. Pour on top of apples. Bake at 350 degrees until apples are tender. Great with vanilla ice cream.

Ellen Williams, Mandan, N.D.


FRESH STRAWBERRY DESSERT

2 cups Graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

One 10-oz. bag marshmallows

1/2 cup milk

2 cups Cool Whip

1/4 teaspoon lemon extract or

1 teaspoon lemon peel

2 quarts strawberries, washed and sliced

Combine cracker crumbs, sugar and butter. Pat into 9x13 pan. Chill.

In a large saucepan over low heat, melt together marshmallows and milk - stirring once in a while. Remove from heat. Cool to room temperature.

Place Cool Whip in large bowl. Add lemon extract and strawberries. Fold this mixture into cooled marshmallow mixture. Pour over chilled crust. Chill 2 hours or more. Cut into 12 servings. Add more sliced berries on top for garnish.

Erma Wagenaar, Adrian, Minn.


APPLE GOODY

3 cups apples, cut up

1 cup white sugar

1 heaping tablespoon flour

1 teaspoon cinnamon

3/4 cup oatmeal

3/4 cup flour

3/4 cup brown sugar

1/2 teaspoon soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup butter

Mix together the apples, white sugar, 1 tablespoon flour and cinnamon. Put in 8x10 greased pan. Mix together rest of ingredients and put on top of apples. Bake at 350 degrees until apples are done and top is brown.

Rita Christianson, Glenburn, N.D.


FAIRY PIE

16 Graham crackers, rolled medium fine

2/3 cup sugar

1 teaspoon cinnamon

1/2 cup butter, melted

4 egg yolks

2/3 cup sugar

3 tablespoons flour

2-1/2 cups milk

1/4 teaspoon salt

1 teaspoon vanilla

4 egg whites

4 tablespoons sugar

Whipped cream, for topping

Combine Graham cracker crumbs, 2/3 cup sugar, cinnamon and butter. Mix thoroughly. Cover the bottom of an oblong baking pan with all but 1/2 cup of the crumbs (I use a bit larger than 9x13 pan).

Make a custard of the egg yolks, 2/3 cup sugar, flour, milk, salt and vanilla. Cook until thick and pour over the crust. Beat the egg whites until stiff. Add the 4 tablespoons sugar. Pile on top of custard mixture. Sprinkle the 1/2 cup of reserved Graham cracker crumb mixture over the meringue. Bake in a slow oven (325 degrees) for 30 minutes. Serve with whipped cream.

This dessert was another favorite of my mother's recipes. The cinnamon in the crust gives it an unusually delicious taste. I remember once I was making this recipe at the farm when the electricity went off. My custard curdled, so I had to start over - it was to be served for company that evening!

Ruth Fylling, Bottineau, N.D.


FROZEN DESSERT

1 cup water

1 cup sugar

2 egg whites, beaten

1 cup orange juice

1 cup lemon juice

2 cups whipped cream

Boil water and sugar until it spins a thread; then add the beaten egg whites. Add orange juice, lemon juice and whipped cream. Pack in snow until ready to serve. (This was in the days of no refrigeration.)

The above recipe is an old-time recipe that my grandmother made.

Alice Bartell, Stirum, N.D.


SPICED BREAD CRUMB PUDDING

1 cup stale bread crumbs

1 cup sour milk

1 cup shortening

1 cup brown sugar

2 tablespoons molasses

1/2 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon soda

1/2 cup raisins

Soak bread crumbs in sour milk for 1/2 hour. Cream shortening and sugar together. Add molasses, flour, spices and soda. Lastly, add raisins, bread crumbs and milk. Pour in buttered pan. Bake 45 minutes. There is no temperature of oven written, but my rule of thumb is 350-375 degrees. What's right for one oven is not right for the next. Did you know you can do your best baking in a wood burning stove?

The above recipe is an old-time recipe that my grandmother made.

Alice Bartell, Stirum, N.D.


APPLE KRISP

4 cups apples, sliced and peeled

2 cups apples, diced and peeled

1/3 cup brown sugar, firmly packed

1/3 cup pecans, pieces or chopped

10-15 caramels, each cut into 4 pieces

Half of 3-oz. pkg. butterscotch pudding, not instant - use dry

Liquid:

1/4 cup water or milk

1/2 cup apple juice or orange juice

Topping:

2/3 cup flour

1/2 cup oatmeal

1/2 cup nuts, chopped

1/4 cup brown sugar, firmly packed

1/2 teaspoon salt

1 teaspoon cinnamon

Half of 3-oz. pkg. butterscotch pudding, not instant - use dry

1/2 cup butter, melted

Mix together apples, brown sugar, pecans, caramels and dry pudding. Put into 9" greased pan. Pour liquids over.

Mix all topping ingredients together and place on top of apple mixture. Bake at 350 degrees for 45-60 minutes until apples are done and mixture is bubbly and golden brown. Serve warm with half and half or ice cream or plain.

Erma Wagenaar, Adrian, Minn.


NO COOK VANILLA ICE CREAM

3 cups light cream (half & half)

1-1/2 cups sugar

1 tablespoon vanilla

3 cups whipping cream

Stir well till sugar is dissolved. Makes 2 quarts.

Use ice cream maker, medium soft serve. I use softener granules of salt and ice cubes - layer as usual.

I have used this recipe for so many years. It is the greatest. It gets hard, but is always edible and it stores great - does not crystallize like other recipes. Another thing I like about this recipe is it is no work. I've also made Maple Nut using this recipe - use Mapleine instead of vanilla and add walnuts at the end. You can also make other flavors to suit your taste: Banana nut, strawberry, chocolate, cherry nut, etc.

Stella Radil, Alexandria, Minn.


COOKED ICE CREAM

4 cups milk

4 eggs, beaten

1 cup sugar

1/2 teaspoon salt

4 cups cream

1 can condensed milk

2 tablespoons vanilla

Milk

Mix together 4 cups milk and eggs. Scald, stirring constantly. Add sugar and salt. Cool. Add cream, condensed milk and vanilla. Put in ice cream freezer and fill to fill line with milk. Freeze and enjoy.

Nina Pulver, Aurora, Minn.


MOM'S WISCONSIN ICE CREAM

2 cups milk

1 cup sugar

4 egg yolks

Pinch salt

1 tablespoon gelatine

1-2 tablespoons vanilla or lemon extract

3 cups cream

Make a custard of milk, sugar, eggs and salt. Bring to a boil. Remove from heat, add gelatine melted into a little warm water. Cool, strain and flavor. Whip the cream, add to custard and freeze after it has become cold.

These ice cream recipes are my mom's (Linda Reinholz) recipes that I use - I like this recipe best. It is delicious.

Mary Kannenberg, Beach, N.D.


MY MOTHER'S OTHER ICE CREAM RECIPE

1 pint milk

2 cups sugar

2 tablespoons flour

Yolks of 2 eggs

1 quart cream

1 small cup sugar

3 teaspoons flavoring

Whites of 2 eggs, beaten stiff

Cook milk, 2 cups sugar, flour and yolks in double boiler, stirring often. Strain through fine strainer and allow to get perfectly cool. To this custard add cream, 1 cup sugar and flavoring. Beat egg whites to a stiff froth and add. Freeze. This will make about 3 quarts of ice cream.

Mary Kannenberg, Beach, N.D.


HOMEMADE ICE CREAM

(Cooked Custard)

2 cups sugar

1 tablespoon flour

3 eggs, beaten

3 cups milk

Cream

1-2 tablespoons vanilla

Mix sugar, flour, eggs and milk. Boil. Let cool and add enough cream to fill freezer. Add flavoring. This is very good.

Mary Kannenberg, Beach, N.D.


HOMEMADE ICE CREAM

1 gallon milk

4 cups sugar

6 eggs

1 teaspoon salt

2 tablespoons cornstarch

1-1/2 quarts thin cream

2 tablespoons vanilla

Boil everything except the cream and flavoring. Add cream and flavoring when the other mixture is cold. Strain. Freeze.

Mary Kannenberg, Beach, N.D.


WOOLWORTH CHEESECAKE

Crust:

1 lb. Graham cracker crumbs

1 tablespoon powdered sugar

1 stick butter, melted

Filling:

1 small pkg. lemon gelatin

1 cup hot water

8-oz. pkg. cream cheese

1 cup sugar

1 teaspoon vanilla

1 large can evaporated milk (Important: Must be chilled for 24 hours)

For crust, mix all ingredients well. Place half of crumbs in 3-quart glass cake pan. Save other half of crumbs for topping.

For filling, mix together the gelatin and hot water. Set in refrigerator until it starts to set. Cream together the cream cheese and sugar. Add vanilla. Set aside. Whip the milk until it stands in peaks. Fold gelatin into the whipped milk until thoroughly mixed. Add cream cheese mixture. Fold until thoroughly mixed. Put in pan on top of Graham crumbs.

Top with other half of crumbs. Chill for 24 hours.

Note: Make sure evaporated milk is chilled for 24 hours or it won't whip up. Also, make sure the gelatin/water mixture is syrupy, not set too firm.

I also have used strawberry gelatin and folded in fresh strawberries. This is good, too.

Lorraine Miller, St. Anthony, N.D.


COCOA SYRUP

1 cup sugar

1/2 cup cocoa

3/4 cup warm water

1 teaspoon vanilla

Mix together sugar, cocoa and water in saucepan. Boil for 3 minutes. Add vanilla. Great on ice cream.

Joanne Merkel, Forbes, N.D.


INDIVIDUAL CHEESECAKES

Vanilla wafers

Three 8-oz. pkgs. cream cheese

3 eggs

1 cup sugar

1-1/2 teaspoons vanilla

Mix cream cheese, eggs, sugar and vanilla together. Line muffin tins with 2" foil cups. Put one vanilla wafer in each. Fill about 2/3 full with cream cheese mixture. Bake at 350 degrees for 15 minutes. Refrigerate. To serve, top with pie filling of your choice.

These freeze well.

Bonnie Webster, New Ulm, Minn.


ORANGE CHEESECAKE

Crust:

1 pkg. Duncan Hines orange supreme cake mix (reserve 1 cup for filling)

2 tablespoons oil

1 egg

Filling:

Two 8-oz. pkgs. cream cheese

1/2 cup sugar

3 eggs

1 cup reserved dry cake mix

1-1/2 cups milk

1/4 cup lemon juice

Topping:

2 to 2-1/2 cups Cool Whip

Reserve 1 cup of dry cake mix; set aside. In large bowl, combine cake mix, egg and oil. Mixture will be crumby. Press crust mixture evenly into bottom and three-quarters way up the sides of a greased 9x13 pan or two 9" round cake or pie pans.

For filling, blend cream cheese and sugar in same bowl used for crust. Add eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, slowly add milk and lemon juice. Mix until smooth. Pour into crust. Bake at 300 degrees for 40-50 minutes until center is firm. When cool spread with Cool Whip. Chill well before serving. Store in refrigerator or freeze covered with foil.

Erma Wagenaar, Adrian, Minn.


SOUR CREAM PUMPKIN PIE AND DESSERT

1 baked 10" pie shell or 9" square pan with Graham cracker crumb crust

1 pkg. Knox gelatin

1/4 cup cold water

3 eggs, separated

1/3 cup sugar

1-1/4 cup pumpkin

1/2 cup sour cream

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 cup sugar

1 cup cream

1 cup powdered sugar

1 teaspoon vanilla

Soften the package of Knox in cold water, set aside. Beat 3 egg yolks with the 1/3 cup sugar till thick and lemon colored. Add the pumpkin, sour cream, salt, cinnamon, cloves, ginger and nutmeg. Cook over medium heat stirring all the time. Remove from heat. Add gelatin. Stir until dissolved. Cool.

Beat 3 egg whites till frothy. Add the 1/4 cup sugar one tablespoon at a time, beat until stiff peaks form. Fold into cooled pumpkin mixture. Whip cream, add powdered sugar and vanilla. Mix well.

Spoon half the pumpkin mixture into pie shell then half the whipped cream mixture. Layer the rest of the pumpkin, then the rest of the whipped cream. Chill 2 hours or overnight. May be doubled and put in a 9x13 pan.

Erma Wagenaar, Adrian, MN


APPLE CRISP

1 cup oatmeal

1/2 cup flour

1 cup brown sugar

1/2 cup butter (1 stick)

Apples, approx. 10

1/2 cup sugar

1/4 cup tapioca

1 cup raisins or craisins

1/2 cup walnuts, chopped

Mix oatmeal, flour, brown sugar and butter like pie crust, set aside.

Peel apples and slice. Add sugar, tapioca, raisins and walnuts. Stir well. Put in a 9x9 baking dish. Put the oatmeal mixture on top. Bake at 350 degrees for 45-55 minutes, just until apples are done.

Ione Keller, Flaxton, N.D.


LEMON CHEESE CAKE

1 small box lemon gelatin

1 cup boiling water

One 8 oz. pkg. cream cheese

1 cup sugar

1 tsp. vanilla

1-2/3 cup whipped cream

(I use Cool Whip)

Crust:

2 cup Graham crackers, crushed

1/3 cup butter, melted

Dissolve lemon gelatin in boiling water. Cool. Set aside. Mix cream cheese with sugar and vanilla. Add to gelatin and mix. Mix all into whipped cream. Put into a 9x13 pan which already has the Graham cracker crust in it. Refrigerate.

My family enjoys this recipe very much. I've had it for many years.

Kathy Olzweski, Center, N.D.


BAKED CUSTARD FOR TWO

1 egg

1 cup milk

3 tablespoons sugar

3/4 teaspoon vanilla

1/8 teaspoon salt

1/8 teaspoon nutmeg

In a bowl, beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6 oz. custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2-1" hot water. Bake at 350 degrees for 35 minutes or until set.

Orlea Roggenbuck, New Town, N.D.


VANILLA CUSTARD PIE

Crust:

18 Graham crackers

1/2 cup brown sugar

1/2 cup butter or margarine, melted

Filling:

3 eggs, divided

3/4 cup sugar

4 tablespoons flour

1/8 teaspoon salt

2 cups warm milk

1 teaspoon vanilla

5 tablespoons sugar

For crust, roll crackers to crush fine; add sugar and melted butter. Line a deep pie pan with 2/3 of the crumbs.

For filling, beat egg yolks; add 3/4 cup sugar. Blend with flour, add salt and milk. Cook in double boiler until creamy and very thick. Stir constantly. When cool, add vanilla and pour into cracker lined pan.

Beat egg whites and 5 tablespoons sugar to make meringue. Spread meringue over custard and sprinkle with remaining crumb mixture. Bake at 350 degrees for about 20 minutes or until meringue is browned. Do not serve until custard sets.

Orlea Roggenbuck, New Town, N.D.


PEACH ANGEL FLUFF

Graham cracker crumb crust mixture

1/2 cup sugar

1 tablespoon Knox gelatin

1/4 teaspoon salt

1/2 cup water

3 fresh peaches, peeled and diced to make 2 cups - divided

1 tablespoon lemon juice

4-5 drops almond flavoring

2 egg whites

4 to 8 oz. container Cool Whip

Mix up Graham cracker crust and line an 8" pan with it. Combine sugar, gelatin, salt and water in a saucepan. Cook and stir over medium heat until gelatin dissolves. Remove from heat and chill till partially set.

Peel and dice peaches. Add lemon juice and almond flavoring. Place egg whites, gelatin mixture and 1 cup peaches into large mixer bowl. Blend on low speed. Turn mixer on high and beat 10 minutes till fluffy. Chill till partially set. Fold in remaining 1 cup peaches and Cool Whip. Pour into pan. Refrigerate.

May be doubled for a 9x13 pan.

Erma Wagenaar, Adrian, Minn.


BAKED CUSTARD

3 eggs, slightly beaten

1/4 cup sugar

1/4 teaspoon salt

2 cups milk, scalded

1/2 teaspoon vanilla

Nutmeg, optional

Combine eggs, sugar and salt. Slowly stir in slightly cooled milk and vanilla.

Fill six 5-oz. custard cups. Sprinkle with nutmeg. Set cups in shallow pan on oven rack. Pour hot water into pan, 1" deep. Bake at 325 degrees for 40-45 minutes or till knife inserted off-center comes out clean.

Serve warm or chilled. To unmold chilled custard: First loosen edge; then slip point of knife down to let air in. Invert.

For one large custard: bake in a 1-quart casserole about 60 minutes.

Shari Krein, Richardton, N.D.


NEVER FAIL CHOCOLATE CAKE

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon soda

1 cup sour cream

1-1/4 cups flour

4 tablespoons cocoa

Pinch of salt

Cream sugar, eggs and vanilla. Dissolve soda in sour cream, add alternately with sifted dry ingredients. Put in 8x11 glass pan with that's been oiled and floured. Bake at 350 degrees for 35 minutes.

This cake is a favorite - so moist and fluffy like a box cake. Frost with your choice of frosting. Freezes well.

Ann Marie Moch, Kintyre, N.D.


DARK SECRET

5 eggs, well-beaten

1 cup sugar

One 16-oz. pkg. dates, cut fine

1 cup walnuts, chopped

1 cup flour

1 teaspoon baking powder

Six oranges, sectioned

Six bananas, sliced

Whipped cream

Mix together eggs, sugar, dates, walnuts, flour and baking powder. Bake in a 9x13 greased pan in a 350 degree oven. Cool. Break into small pieces and add oranges and bananas. Moisten with whipped cream. Serves 12.

This is an old recipe of my mother's. It makes a tasty salad/dessert. You can reduce the recipe to half for smaller amount.

Ruth Fylling, Bottineau, N.D.


CHERRY COBBLER

22 Graham crackers

1/4 cup sugar

1/2 cup butter, melted

2 cups whipping cream

One 10-oz. pkg. mini marshmallows

2 cans cherry pie filling

Crush crackers and mix with sugar and butter. Spread half into a 9x13 pan.

Whip cream and fold in marshmallows. Spread half over crumbs in pan, spread cherries over whipped cream/

marshmallow mixture. Sprinkle rest of crumb mixture over top. Refrigerate.

Dale D. Fischer, Mandan, N.D.


PINEAPPLE ANGELFOOD CAKE

One 20 oz. can crushed pineapple, in its own juice

One-step angelfood cake mix

Combine dry cake mix and pineapple with juice. Mix according to the directions on the cake mix. Pour into an ungreased 9x13 pan. Bake at 350 degrees for 30-35 minutes until real golden brown - do no underbake (I bake mine 40 minutes in a gas oven). Don't tip upside down to cool.

I like this dessert very much. It's light and can be served plain or with whipped topping.

Lois Lindner, Graceville, Minn.


AIR

1 small pkg. lemon Jell-O

1-1/4 cups boiling water

1/3 cup sugar

Pinch of salt

3 teaspoons lemon juice

Grated rind of one lemon

One can evaporated milk, chilled in refrigerator (be sure it is "super cold")

Mix first 6 ingredients together. Put in the refrigerator. This will be slightly congealed.

Whip chilled milk in a large bowl (it whips up to quite a bit of volume). Add whipped milk to slightly congealed gelatin. Whip together.

Crust:

2-1/2 cups Graham cracker crumbs, crushed

1/2 cup butter, melted

Put half of crumbs in bottom of 9x13 pan. Set aside other half of crumbs for topping. Pour gelatin/whipped milk mixture on top of crumb crust in pan. Sprinkle remaining crumbs on top. Refrigerate it overnight. Enjoy!

Anonymous


RHUBARB PUDDING

1 cup sugar

3 tablespoons flour

1/3 cup orange juice

3 cups rhubarb

2 egg yolks

1 tablespoon butter

Mix sugar and flour together. Add orange juice. Add to rhubarb and cook slowly until thickened, stirring constantly. Beat egg yolks slightly and add to rhubarb. Cook a few minutes longer. Remove from heat. Add butter. This is very good.

Once in a while if I have an extra baked pie crust, I put this pudding in and top it with a meringue of egg whites and 4 tablespoons sugar beaten stiff, baked 12-15 minutes. Very good this way, too.

Lorraine Volochenko, Butte, N.D.


STRAWBERRY-RHUBARB DESSERT

5 to 6 cups rhubarb, cut-up

1 cup strawberries, cut-up

2/3 cup sugar

2 tablespoons butter

3 eggs, beaten

1 cup sugar

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1 cup hot milk

1-3/4 to 2 cups flour

1 teaspoon vanilla

Put rhubarb in a buttered 9x13 pan. Add strawberries on top. Cover with 2/3 cup sugar and dot with butter.

Mix beaten eggs with 1 cup sugar and soda, salt and cream of tartar. Alternate adding milk with flour. Mix well. Add vanilla and pour over rhubarb. Bake in 350 degrees oven for 44-50 minutes, until brown.

Janice Walen, Glenfield, ND


CHOCOLATE/PEANUT BUTTER PARFAIT

3 tablespoons milk (may use skim milk)

3 tablespoons chunky peanut butter

1 cup whipped topping (may use light)

1 small pkg. instant chocolate pudding (may use sugar-free)

Blend milk and peanut butter till smooth. Fold in whipped topping. Prepare pudding as directed on package. Alternately spoon pudding and whipped topping mixture into parfait glasses or glass dessert dishes.

May top with a dollop of whipped topping and colored cherry. Makes 4-5 servings.

This delightful recipe can be made low-fat and/or sugar-free by adjusting the milk, pudding and whipped topping.

Marge Anderson, New Rockford, ND


MILNOT NO-BAKE CHEESECAKE

One 3-oz. pkg. lemon-flavored gelatin

1 cup boiling water

One 8-oz. pkg. cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 tall can (13-oz.) Milnot, whipped

3 cups Graham cracker crumbs (or less if desired)

1/2 cup butter or margarine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill this until it is the consistency of an uncooked egg white). Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot (this can be done with an electric mixer). Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9x13 pan (or larger).

Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut into squares and serve plain (my favorite way) or garnished with fruit. Yields 12 to 16 servings.

I recently found your website and am enjoying it very much. I saw the request for the Woolwoorth's Cheesecake recipe. This recipe is the same as what Woolworth's used to make and sell. It is a wonderful cheesecake that I've made for years. This is the best cheesecake!

Milnot canned milk is no longer available in the area of Ohio where I live, but they do have a website and it can be ordered thru them at www.milnot.com. I have never tried using any other type of canned evaporated milk as Milnot is what the recipe calls for. It is a different type of canned milk.

Sandy Greathouse via e-mail


ICE CREAM DESSERT

1/2 cup margarine

1 cup coconut

2-1/2 cups Rice Krispies

1 cup nuts, chopped

3/4 cup brown sugar

1 teaspoon vanilla

1/2 gal. vanilla ice cream

Melt margarine. Add coconut, Rice Krispies and nuts. Toast in oven stirring once. Add vanilla and brown sugar after removing from oven. Cool. Press half of mixture in 9x13 pan. Slice ice cream over this. Top with remaining mixture and freeze.

Deb Berger, Center, ND


BAKED BANANA CRUMBLE

3/4 cup orange juice

1 teaspoon vanilla extract

4 ripe, firm bananas, peeled

1/4 cup flour

1/2 cup quick cooking oatmeal

3/4 cup brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon salt

6 tablespoons cold butter, cut into 6 pieces

Combine orange juice and vanilla. Set aside. Slice bananas lengthwise and place cut side up in buttered baking dish. Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter, cut in mixture with pastry blender until resembles small peas. Drizzle orange juice over bananas. Spoon crumble mixture over fruit. Bake at 375 degrees for 15-20 minutes. Serve warm with vanilla ice cream. Serves 4.

Marge Olson, Viking, MN


EASY CHOCOLATE CLAIRS

One 3-1/2 oz. pkg. vanilla instant pudding

1-3/4 cup milk

3 cups Cool Whip (or 8-oz. container)

45 Graham cracker squares

3 tablespoons margarine

Two 1-oz. squares unsweetened chocolate

2 tablespoons milk

1 cup powdered sugar, sifted

Prepare pudding using 1-3/4 cups milk. Fold in Cool Whip. In a 9x13 pan, layer 1/3 of crackers, then half of pudding mixture, repeat layers. Top with remaining crackers. Melt margarine, chocolate and the 2 tablespoons milk over low heat, stirring until smooth. Gradually add powdered sugar, mix well. Spread on crackers, refrigerate overnite and serve the next day.

Donna Ezzlinger, Ashley, ND


CHERRY DESSERT

1-1/2 cups Graham crackers, rolled fine

1/3 cup margarine, melted

3 tablespoons powdered sugar

2 cups whipped topping

3 cups miniature marshmallows

1 can cherry pie filling

Mix Graham cracker crumbs, melted margarine and powdered sugar. Line bottom of 9x12 pan reserving half of crumbs for top. Mix whipped topping and marshmallows together, put half in pan over cracker crumbs, then layer the cherry pie filling over that. Cover with rest of marshmallows and whipped topping mixture. Then cover with rest of Graham cracker crumbs, refrigerate until firm. Very good.

Lela Edinger, Pingree, ND


EASY APPLE COBBLER

5 cups apples, sliced

1/2 teaspoon tapioca

3/4 cup sugar

Pinch of salt

Pinch of cinnamon, optional

1 cup flour

1 cup brown sugar

1/2 cup soft butter or margarine

Fill a buttered baking with apples. Sprinkle tapioca over. Mix together sugar, salt and optional cinnamon. Sprinkle over apples. Mix together flour, brown sugar and butter. Sprinkle crumbs over apples. Bake in a 350 degree oven about 30 minutes or until done. Freezes well.

Kathryn Lynch, Dunn Center, ND


BEST PEACH DESSERT

1 large can sliced peaches, undrained

1 butter pecan cake mix

1 stick butter, melted

1/2 cup pecans or walnuts, chopped

Grease a 9x13 pan. Pour in the whole can of peaches with juice. Sprinkle the dry cake mix over top. Pour on the melted butter. Sprinkle the chopped nuts evenly over all.

Bake at 350 degrees for 40 minutes.

This is my husband's favorite dessert. And it's so easy!

Marilyn Luptak, Brooten, MN


CHOCOLATE TRIFLE

1 chocolate cake mix (Duncan Hines)

2/3 cup Kahlua (or any coffee brandy), divided

2 boxes chocolate pudding mix (not instant)

One 16-oz. Cool Whip or 3 cups whipped cream, divided

6 large Heath or Skor bars, broken into bits, divided

Bake cake as directed in a 9x13 pan. Cool. Cut cake in 2" squares and layer half of the cake into the bottom of a trifle bowl or any high-sided bowl. Pour 1/3 cup Kahlua over cake.

Make pudding according to package directions. Cool. Pour half over cake/Kahlua mixture. Next put a layer of half of the whipped topping or whipped cream. Top with 3 of the broken up candy bars.

Repeat the layers again: cake, Kahlua, pudding, whipped cream and candy bars.

Enjoy!

Vivian Wedel, Pennock, MN


TWO-TONE DESSERT

1 cup flour

1/2 cup butter or margarine

1/2 cup nuts, chopped

Mix and press into a 9x13" pan. Bake at 350 degrees for 10-15 minutes.

First Layer:

One 8-oz. cream cheese, softened

1 cup powdered sugar

One 8-oz. container whipped topping

Second Layer:

2 small pkgs. instant pudding, any flavor (I use chocolate)

2-1/2 cups milk

Third Layer:

One 8-oz. container whipped topping

Nuts, chopped

Linda Meier, Steele, ND


RHUBARB FLUFF

Crust:

22 Graham crackers, crushed

1/4 cup butter, melted

Filling:

4 cups rhubarb, fresh or frozen

2 cups sugar

1 pkg. strawberry gelatin

22 large marshmallows

1 cup whipping cream, whipped

Mix together crust ingredients and put in 9x13 pan. Reserve a little crumb mixture for topping.

For filling, mix rhubarb and sugar and cook until tender. While still hot, add gelatin and marshmallows. Mix and cool. Fold in whipped cream. Put in Graham cracker crust. Top with reserved crumbs. Refrigerate. Serves 12 to 15.

I sometimes make this without the crust - just put it in a bowl to spoon out.

Marie Goehring, Dickey, ND


'GOOD EATING'

5 cups apples (or rhubarb)

1-2 cups sugar

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

Mix and put in bottom of 9x13 pan sprayed with Pam.

1 cup flour

1 cup brown sugar

1 cup Grape Nuts

1 stick margarine

12 orange candy pieces, cut up, or

1 cup dried cranberries

Chopped nuts

Mix well with a pastry blender till crumbly. Sprinkle on top of apples (or rhubarb). Bake 45-60 minutes at 350 degrees till done or nice and brown on top.

Ione Keller, Flaxton, ND


ICE CREAM SANDWICHES

Place Graham crackers on a tray. Place a slice of ice cream or ice milk on top of each cracker. Put another cracker on top and freeze for 10 minutes.

Janet Jordre, Sheyenne, ND


STRAWBERRY ANGEL CAKE

One 3-oz. pkg. strawberry gelatin

1-1/4 cups boiling water

One 10-oz. pkg. sliced frozen strawberries, thawed

1 tablespoon sugar

Pinch of salt

2 cups Cool Whip

Small angel food cake, torn into chunks

Dissolve gelatin in boiling water. Stir in strawberries. Add the sugar and salt. Cool until thick. Fold in Cool Whip.

Cover bottom of 8"-9" square pan with half of angel food cake pieces. Then spread half of the gelatin mixture over. Repeat layers. Chill 4-5 hours.

Erma Wagenaar, Adrian, MN


RHUBARB SAUCE

2 cups rhubarb, diced

1 cup sugar

1 cup water

2-3 tablespoons tapioca

Cook till tender and thick. Serve warm or cold with cream. I add strawberries after it has been cooked.

Erma Wagenaar, Adrian, MN


FRESH PEACH DESSERT

4-6 fresh peaches, peeled and sliced

Crust:

1 to 1-1/4 cups Graham crackers, crushed

1/3 to 1/2 cup sugar

1/3 cup I Can't Believe It's Not Butter, melted

Filling:

60 large marshmallows

1/2 cup milk

8 oz. cream cheese, room temperature

2 cups Cool Whip

Glaze:

2-1/2 cups water

3/4 cup sugar

1 tablespoon fresh lemon juice

2 tablespoons corn starch dissolved in 2 tablespoons cold water

1 small pkg. apricot gelatin

For crust, mix Graham cracker crumbs, sugar and melted butter. Press crumb mixture into a 9x13 pan. Bake 8 to 10 minutes at 350 degrees. Place pan on wire rack to cool.

For filling, place marshmallows and milk into a heavy sauce pan. Cook on very low heat and stir until melted. Add cream cheese to hot mixture and beat until smooth. Let stand until cold. Add Cool Whip and stir until combined. Pour over crust, spread evenly and set aside.

For glaze, bring 2-1/2 cups water, lemon juice and sugar to a boil. Add corn starch, which has been dissolved in 2 tablespoons cold water and gelatin. Cook until thickened. Cool.

Place fresh peach slices in rows over cream cheese mixture. Pour cooled glaze over peaches to cover completely. Refrigerate until set. This is very good!

Irene Eslinger, Coleharbor, ND


LAYERED RHUBARB DESSERT

Crust:

1/2 cup margarine

2 cups Graham cracker crumbs

1/3 cup sugar

1st layer:

4 cups rhubarb (fresh or frozen)

1/2 cup water

1 cup sugar

4 tablespoons corn starch

2nd layer:

1/2 cup whipping cream

1-1/2 cups marshmallows

3rd layer:

One 3-3/4 oz. pkg. instant vanilla pudding

2 cups milk

For crust, combine ingredients. Reserve 1/4 cup crumbs for topping. Press rest into a 9x13 pan and bake at 350 degrees.

For 1st layer, cook rhubarb and water, add sugar and cornstarch and cook till thickened. Set aside to cool, then spread over cooled Graham cracker crust.

For 2nd layer, whip cream. Add marshmallows and spread over rhubarb layer. Chill to set. (Allow at least 2 hours for this layer to set.)

For 3rd layer, mix pudding and milk according to directions on box and pour over marshmallow layer. Chill. Sprinkle with remaining Graham crumbs before serving.

Madelyn J. Haring, Coleharbor, ND


VERY EASY CHEESECAKE

1 Graham cracker crust

3/4 cup powdered sugar

1 tablespoon lemon juice

One 8-oz. pkg. cream cheese, softened

One 8-oz. container Cool Whip

1 can pie filling, any flavor

Cream together powdered sugar, lemon juice and cream cheese. Fold in Cool Whip. Put in crust and cover with your favorite pie filling.

Deb Berger, Center, ND


PEACH COBBLER

2 cups peaches, sliced (fresh or canned)

1/2 teaspoon cinnamon

1 cup sugar

Batter:</>

1/2 cup margarine

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup flour

3/4 cup milk

Mix together peaches, cinnamon and sugar. Let stand while batter is mixed.

For batter, melt margarine in a 2-quart casserole. Mix sugar, salt, baking powder, flour and milk. Pour over margarine. Do not stir. Spoon peaches on top of batter. Do not stir. Bake 45 minutes at 350 degrees. Serve with Cool Whip.


LEMON DESSERT

1st layer:

1 cup flour

1/2 cup margarine

1/2 nuts (walnuts or pecans), chopped

Mix and bake in ungreased 7x11 pan at 350 degrees for 20-25 minutes.

2nd layer:

One 8 oz. pkg. Philadelphia Cream Cheese

1 cup powdered sugar

1 cup Cool Whip

Cream cheese and sugar together until smooth. Add Cool Whip. Spread on 1st layer. Refrigerate for 15 minutes.

3rd layer:

2 pkgs. instant lemon pudding

3 cups milk

Mix together. Whip until smooth and spread on 2nd layer.

4th layer:

Cover with Cool Whip. Add a few nuts on top and refrigerate overnight.

Anonymous


BREAD PUDDING

One 3-oz. pkg. French vanilla pudding mix

2 cups milk

1 teaspoon cinnamon

1/2 cup raisins

1-1/2 cups day-old bread cubes

In a deep 1-quart non-metallic casserole combine all ingredients. Heat uncovered in microwave for 6 minutes until mixture boils. Stir occasionally. Serve either hot or cold. Serves 4.

This is my family's favorite.

Luella Schumacher, Reynolds, ND


ANGELFOOD DESSERT

1 pkg. red gelatin

1-1/2 cups boiling water

1/2 cup sugar

1/3 cup lemon juice

1 cup whipped cream or Cool Whip

1 cup flake coconut

3/4 of 1 prepared angelfood cake

Dissolve gelatin in boiling water with sugar and lemon juice; chill till syrupy.

Mix together the whipped cream and coconut. Add to syrupy gelatin. Pour over broken-up angelfood cake pieces in a 9x13 pan. Chill. Make a day ahead.

Luella Schumacher, Reynolds, ND


PINEAPPLE ANGELFOOD DESSERT

1-3/4 cups crushed pineapple, drained (reserve liquid)

2 cups boiling liquid (use pineapple juice with water to equal 2 cups)

Two 3-oz. pkgs. lemon gelatin

1/2 teaspoon lemon flavoring

12-oz. container whipped topping

1 round angelfood cake

Heat 2 cups liquid. Add lemon gelatin and flavoring. Stir well. Chill until firm. Whip fold in whipped topping and pineapple. Cut up cake into a 9x13 pan and pour gelatin mixture over top. Use a fork to separate a bit, so gelatin can go down between the pieces of cake. Chill until firm.

Erma Wagenaar, Adrian, MN


JIFFY PINEAPPLE DESSERT

1 box white or yellow Jiffy cake mix

Make as directed on package and pour into greased 9x13 pan. Bake at 350 degrees for 15-20 minutes. Set aside. Cool.

Filling:

One 8-oz. pkg. cream cheese, softened

2 cups cold milk, divided

One 3-1/2 oz. pkg. instant pudding, pineapple or vanilla or lemon

One large 20-oz. can crushed pineapple, drained

1/2 teaspoon pineapple flavoring

8 or 9 oz. tub whipped topping

Beat cream cheese until smooth. Add 1/2 cup milk. Blend well, set aside. Blend pudding with remaining 1-1/2 cups milk and flavoring. Blend the cream cheese and pudding together. Spread over top of cake. Sprinkle pineapple over pudding. Spread with whipped topping. Chill.

Erma Wagenaar, Adrian, MN


STRAWBERRY ANGEL JELLY ROLL

1 pkg. white angel food

cake mix

2 pkgs. (10-oz. ea.) frozen strawberries or sweetened raspberries, thawed

1 tablespoon cornstarch

1 tablespoon frozen orange juice concentrate, thawed

1 teaspoon lemon juice

1 envelope Dream Whip

1/3 cup skim milk

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

1/3 cup blanched almonds, chopped, toasted

Prepare cake mix as directed on package. Spread half of the batter (about 5 cups) in 15-1/2x10-1/2x1 jelly roll pan lined with waxed paper. (Put remaining batter in ungreased 9x5x3 loaf pan and refrigerate batter to bake later; 45-50 minutes at 350 degrees.) Bake jelly roll pan for 20-25 minutes at 350 degrees or till cake springs back when touched lightly. Cool 10 minutes. Loosen edges from pan. Invert on towel that's been sprinkled with powdered sugar. While hot, carefully roll cake and towel from narrow end. Place on wire rack until completely cool about 2 hours. (For loaf pan to cool invert remove from pan.)

Meanwhile place strawberries or raspberries in blender container. Cover and blend on medium speed for 1 minute, strain. Mix fruit puree with cornstarch in 1 quart saucepan over low heat, stirring all the time until smooth and bubbly. Cook and stir 1 minutes. Remove from heat. Stir in orange juice and lemon juice. Cover, chill 1-2 hours.

Mix Dream Whip with milk. Add powdered sugar, vanilla and almond extract, last minute of beating. Unroll cake and spread with strawberry sauce. Will not use it all. Spread with whipped topping. Roll up carefully. Makes 8 servings. Refrigerate.

May also use this filling:

One 8-oz. fruit flavored yogurt, any flavor

3/4 cup milk

1 pkg. vanilla instant pudding

1 cup Cool Whip

Food coloring, a few drops (optional)

Beat together yogurt, milk and pudding for 1 minute. Add food coloring. Let stand 5 minutes. Fold in Cool Whip.

Erma Wagenaar, Adrian, MN


CHOCOLATE FILLED ROLL

4 egg whites

1/2 cup sugar

4 egg yolks

1 teaspoon vanilla extract

1/3 cup sugar

1/3 cup dry cocoa

1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon soda

Pinch of salt

1/3 cup water

Powdered sugar

Filling:

1 can cherry pie filling, divided

1-1/2 cups Cool Whip

Glaze:

2 tablespoons butter

2 tablespoons dry cocoa

2 tablespoons water

1 cup powdered sugar

1/2 teaspoon vanilla

In a large bowl, beat egg whites until foamy, add 1/2 cup sugar a little at a time. Then beat until stiff peaks form. Set aside.

In a smaller mixing bowl, beat egg yolks and vanilla on high speed for 3 minutes. Add 1/3 cup sugar a little at a time. Continue to beat, beating 2 more minutes. Blend together cocoa, flour, baking powder, soda and salt. Add to egg yolk mixture alternately with water, starting with flour and ending with flour, on low speed until smooth.

Gently fold chocolate mixture into egg whites, spread evenly in jelly roll pan that has been lined with tin foil or waxed paper and generously greased. Bake at 375 degrees for 12-15 minutes or until top springs back when lightly touched in center.

Loosen cake from pan. Have a towel covered with powdered sugar ready. Invert cake onto it. Remove tin foil or waxed paper, carefully. Roll up the cake and towel starting from the narrow end. Place on rack to cool an hour or so.

Filling:

Combine 1 cup cherry pie filling with Cool Whip. Mix well. Unroll cake and spread with filling. Reroll cake, but not with towel. Place on platter.

Glaze:

In a saucepan over low heat, melt butter. Add cocoa and water stirring until smooth and slightly thickened. Do not boil. Remove from heat, cool slightly. Blend in powdered sugar gradually; add vanilla.

Glaze cake. Chill. Serve with rest of cherry pie filling. Serves 10-12.

Erma Wagenaar, Adrian, MN


MISSISSIPPI MUD PIE

2 cups sugar

1 cup butter or margarine

2 tablespoons cocoa

4 eggs beaten

1/4 teaspoon coconut flavoring, optional

1-1/2 cups flour

1-1/3 cups coconut

1-1/2 cups nuts, chopped, divided (1 cup for bar, 1/2 cup for frosting)

1 large jar marshmallow creme

Frosting:

1/2 cup butter or margarine

1/3 cup cocoa

1/2 cup evaporated milk

1 lb. box powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Cream together sugar, butter, cocoa; add beaten eggs and flavoring. Stir in flour, add coconut and 1 cup nuts. Spread in well-greased large cookie sheet. Bake at 350 degrees for 35 minutes. Immediately spread on marshmallow creme and let cool. Use large cookie sheet.

For frosting, melt butter, cocoa, canned milk; add powdered sugar, vanilla, 1/2 cup nuts. Spread on top and let stand before cutting.

Ann Hinsverk, Williston, ND


DELICIOUS SALAD

1 can cherry pie filling

One 20-oz. can crushed pineapple, drained

1 can sweetened condensed milk

One 8-oz. tub Cool Whip

Mix together. Add miniature marshmallows, nuts if desired. Can be made ahead and frozen - take out the night before serving. Can be made in a 9x13 pan and cut into squares for a dessert.

Betty DeVriendt, Sauk Centre, MN


WOOLWORTH'S CHEESECAKE

One 3-oz. pkg. lemon Jell-O

1 cup boiling water

One 8-oz. pkg. cream cheese

1 cup sugar

5 tablespoons lemon juice

1 can Carnation milk, well chilled

Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9x13 pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

Sandy Weisgarber, Washburn, ND


MOON CAKE

1 cup water

1 stick margarine

1 cup flour

4 eggs

2 pkgs. vanilla instant pudding

3-1/2 cups cold milk

8 oz. pkg. cream cheese, softened

La Creme whipped topping

Smuckers chocolate fudge topping

Mix water and margarine over heat. Bring to a boil. Remove from heat. Add flour and blend. Add eggs one at a time blending after each addition. Spread on a greased cookie or jelly roll pan and bake at 400 degrees for 25-35 minutes. Cool. Mix pudding with milk and cream cheese. Spread over crust. Top with whipped topping. Drizzle fudge over topping and refrigerate.

Gloria VanDyke, Marion, ND


FRUIT CAKE

2 lbs. dates, pitted, chopped

1 lb. whole Brazil nuts

1 lb. whole walnuts

1 lb. whole pecans

1 lb. candied cherries (red and green)

1 lb. candied pineapple

1-1/2 cups flour

2-1/2 teaspoons baking powder

1-1/2 cups sugar

Pinch salt

6 eggs, beaten

Mix fruit, nuts and dry ingredients. Then add beaten eggs. Mix. May have to use hands to mix. Grease and flour pans. Fill pans to top. Bake at 250 degrees for 2-1/2 hours.

Leona Ulrich, Elgin, ND


ENGLISH PLUM PUDDING

Mix together:

2 cups ground suet

1 cup brown sugar

3 eggs, beaten

1/2 cup fruit juice

Add:

1 cup flour

1 teaspoon soda

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon mace

Then mix in:

1-1/2 cups raisins

10 oz. currants, plumped

8 oz. candied pineapple

8 oz. candied cherries

30 oz. fruit cake mix

1 cup walnuts, chopped

1-1/2 cups coarse soft bread crumbs

Pour into a well-greased mold (I use my angelfood tin). Put pan of water underneath angelfood tin. Keep water underneath at all times. Steam 6 hours. Put a piece of wax paper over the angelfood tin cutting out the center so steam can rise through the funnel but none of the condensation can drop onto the pudding. Serve with Creamy Sauce.

Creamy Sauce:

Beat until foamy:

2 eggs

Blend in:

2/3 cups butter, melted

3 cups confectioners (powdered) sugar

2 teaspoons vanilla

Add:

2 cups whipping cream, whipped stiff

Blend together.

Anonymous


RICE PUDDING

1/2 cup uncooked rice

1/2 cup sugar

1/2 cup raisins

1/4 teaspoon cinnamon

4 cups milk

1/2 teaspoon salt

2 tablespoons butter

1/2 teaspoon nutmeg

Bake 1-1/2 hours at 350 degrees.

Anonymous


MOCK MOUSSE

1 cup dairy sour cream

1 can Pillsbury Ready-to-Spread Frosting Supreme, any flavor

In small bowl, blend sour cream and frosting. Beat at highest speed until smooth and creamy. Spoon into serving dishes. Chill 30 minutes before serving. store leftovers, covered in refrigerator. 6 servings.

Erma Wagenaar, Adrian, MN


LEMON FILLED DESSERT

In a saucepan, combine:

Juice of 4 lemons (I use Real Lemon)

1-1/2 cups sugar

2 cups water

4 eggs, beaten

4 tablespoons butter

4 tablespoons cornstarch

Cook the above until thick. Cool.

Mix:

1-1/2 cups brown sugar

1-1/2 cups flour

1-1/2 sticks soft margarine

3/4 teaspoon soda

20 soda crackers

3/4 cup walnuts

Put 3/4 of the mixture into a 9x13 pan. Press it down.

Pour cooled lemon mixture over crust. Top with remaining crumb mixture. Bake 30 minutes at 350 degrees.

Very good with whipped cream on top!

Anonymous


TAPIOCA PUDDING

2 pkgs. vanilla tapioca pudding

2 cups orange juice

1 cup pineapple juice

Boil and cool good.

Add:

3-1/2 tablespoons Cool Whip

1 can Mandarin oranges

2 cups mini marshmallows

Keeps well.

Anonymous


RHUBARB DUMPLINGS

Sauce:

1-1/2 cups sugar

1/3 cup butter

1/2 teaspoon ground cinnamon

Salt

1 teaspoon vanilla

Red food coloring, optional

Dough:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

2-1/2 tablespoons cold butter

3/4 cup milk

Filling:

2 tablespoons butter, softened

2 cups rhubarb, finely chopped

1/2 cup sugar

1/2 teaspoon cinnamon

In a saucepan, combine sugar, butter, cinnamon and salt. Bring to boil. Cook and stir one minute. Remove from heat. Add vanilla and food coloring to tint to deep pink. Set aside.

For dough, combine flour, sugar, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add milk. Mix quickly - do not overmix.

Roll out on floured surface into 12x9 rectangle. Spread with softened butter. Arrange rhubarb on top. Combine sugar and cinnamon. Sprinkle over rhubarb.

Roll up from long side. Place on cutting board, seam side down. Cut into 12 slices. Arrange slices cut side up in greased 13x9x2 baking dish. Pour sauce over. Bake at 350 degrees for 35-40 minutes or til golden brown.

We like it served with ice cream.

Mildred Carlson, Gilby, ND


BREAD PUDDING

1 loaf dried bread

1 teaspoon vanilla

3/4 cup sugar

2 eggs

1 cup warm milk

Raisins or fruit, optional

Mix in a big roaster. Bake 35 minutes at 350 degrees.

Alice Bartell, Gwinner, ND


LEMONADE DESSERT

Crust:

2-1/2 cups Graham cracker crumbs

1/2 cup sugar

1/2 cup butter, melted

Put in 9x12 pan. Reserve part for topping.

Filling:

One 20 oz. can crushed pineapple

1 large carton Cool Whip

One 12 oz. can frozen lemonade

1 can EAGLE BRAND milk

1 cup walnuts, chopped

Drain pineapple thoroughly; set aside Beat cool whip, lemonade, milk until very stiff. Fold in pineapple and nuts and put over crust. Sprinkle with reserved crumbs. Freeze. Serve with fresh sugared strawberries.

Prepare a day ahead.

Anonymous


PEACH OR RHUBARB DESSERT

Crust:

1 cup butter

2 cups flour

2 tablespoons sugar

Mix well like pie crust and press into an 11x15 pan. Bake 10 minutes at 350 degrees.

Filling:

5 cups or more peaches or rhubarb

6 egg yolks, beaten (save egg whites)

2 cups sugar

1 cup cream

4 tablespoons flour

1/4 teaspoon salt

Mix all together and pour over baked crust. Return to oven and bake 45 minutes at 350 degrees.

Topping:

When done, beat 6 egg whites, adding:

12 tablespoons (3/4 cup) sugar (add 2 tablespoons at a time)

1 teaspoon vanilla

Spread over top and return to oven and brown.

Anonymous


CHERRIES IN THE SNOW

3 cups water

Dash salt

1-1/2 cups raw rice

3-1/3 cups milk, divided

1/2 cup sugar

1 tablespoon butter

1 envelope Knox gelatin

1 teaspoon almond extract

1 cup whipped cream

2 cans Wilderness pie cherries

Boil rice for 15 minutes in 3 cups water and salt. Add 3 cups milk, sugar and butter. Boil 15 minutes more at medium heat. Add gelatin to the 1/3 cup milk and add to mixture. Boil for 2-3 minutes more. Remove from heat, add almond extract and cool. Mix in whipped cream. Put in large high dish and spread cherries on top.

Anonymous


CHERRY DESSERT

1-1/4 cups Graham cracker crumbs

1/3 cup powdered sugar

4 tablespoons butter, melted

2 envelopes Dream Whip

1-1/2 cups powdered sugar

One 8 oz. pkg. cream cheese, room temperature

2 cans cherry pie mix

Mix cracker crumbs, 1/3 cup powdered sugar and butter together. Place in a 9x12 pan and pat down for the crust. Bake at 350 degrees until set. Cool for about 5 minutes. Mix Dream Whip according to directions adding 1-1/2 cups powdered sugar and cream cheese. Place on baked crust and chill about 2 hours before serving. Place cherries on cheese mixture, chill. Very good.

Anonymous


CHERRY CRISP

1-1/2 cups oatmeal

1-1/2 cups flour

1 cup brown sugar

2/3 cup Crisco

Mix like pie crust; put half of mixture in a pan and pat down. Then pour 2 cans cherry pie filling over this. Pat other half of oatmeal mixture on top. Bake for 20-30 minutes at 350 degrees in a 9x13 cake pan.

Anonymous


APRICOT DESSERT

2 cups powdered sugar

4 eggs, beaten

1-1/2 lb. vanilla wafers, crushed

1/2 cup butter or margarine, melted

2 cups heavy cream, whipped

Two 1 lb. 13 oz. cans apricot halves

1 cup pecans, chopped

Blend sugar and eggs in top of double boiler. Cook slowly over boiling water until thick, stirring constantly. Brown crumbs and butter for a while in oven. Spread 3/4 of wafer crumbs in bottom of 15"x10"x1" pan. Cover with cooked filling. Cover with half of whipped cream. Arrange apricots on cream. Sprinkle with nuts and remaining whipped cream. Top with remaining crumbs. Chill at least 24 hours. Yield 16-20 servings.

Anonymous


CHERRY PIE DELICIOUS

2 cups sour cherries, pitted, drained - reserving liquid

1-1/4 cups cherry juice (if not enough juice, add water to make 1-1/4 cups)

3/4 cup sugar

1/2 teaspoon cinnamon

1 small pkg. cherry Jell-O

1/2 cup nuts, optional

Mix together cherry juice, sugar and cinnamon. Heat to a boiling point. Pour over Jell-O. Cool until it begins to gel. Fold in cherries. May add nuts. Pour into a 9" freshly baked pie shell or crumb crust. Chill thoroughly and serve with whipped cream or Cool Whip.

This is one of our favorite desserts.

Bertha Jahner, Regent, ND


MARY'S STRAWBERRY JAM

3 to 4 cups strawberries, sliced

3 cups sugar

1 to 2 tablespoons lemon juice

Put in heavy pan. Bring to a boil, stirring often so the mixture doesn't scorch on bottom of pan. Sustain a rolling boil for 15 minutes until spoon gives a jelly test. Pour into bowl to cool. Refrigerate. Stir once in a while so berries and sauce won't separate. Leave overnight. Put in containers. Keep in refrigerator or freeze; can be sealed in jars. Yields 2 pints.

This is an old recipe of my mother's.

Luella Steinbach, New Rockford, ND


GRILLED APPLE MELT

2 slices pound cake

Butter, softened

2 slices American or Cheddar cheese

1/2 cup canned apple pie filling

Butter one side only of each slice of pound cake. Place one slice of cake, buttered side down, in skillet. Layer with one slice of cheese, pie filling and remaining slice of cheese. Top with second slice of pound cake, buttered side up. Cook over low heat, turning carefully, until golden brown on both sides and cheese is melted. 1 serving.

submitted by Charmaine Rawsthorne, Stamford, CT; from Mr. Food's Grilled Cheese to the Rescue! American Dairy Association


RHUBARB PUDDING DESSERT

Crust:

1 cup Graham cracker crumbs

2 tablespoons sugar

1/4 cup butter or margarine, melted

Filling:

1 cup sugar

3 tablespoons cornstarch

4 cups rhubarb, chopped (may be fresh or frozen - if frozen, drain well)

1/2 cup water

3 drops red food coloring, optional

Topping:

1 cup whipping cream, whipped

1-1/2 cups miniature marshmallows (I use 2 cups)

One 3.4-oz. pkg. instant vanilla pudding mix

To make crust, combine crumbs, sugar and melted butter. Set aside 2 tablespoons for on top. Press remaining crumbs into an ungreased 11x7x2 baking dish. Bake at 350 degrees for 8-10 minutes.

For filling, combine sugar and cornstarch in a saucepan. Add rhubarb and water. Bring to a boil. Cook and stir for 2 minutes or until thick. Stir in food coloring (optional). Spread over crust. Chill.

For topping, combine whipped cream and marshmallows. Spread over cooled rhubarb layer. Prepare pudding mix according to package directions for pie filling. Spread over marshmallow layer. Sprinkle the reserved crumbs over top. Cover, refrigerate for 4 hours or overnight. Yields 9-12 servings, very good!

Loretta Asmus, Morris, MN


CHOCOLATE MARBLE CHEESE PIE

1-1/4 cups Graham cracker crumbs

1/2 cup unsweetened cocoa, divided

1/4 cup sugar

1/4 cup butter or margarine, melted

2 tablespoons milk

1-1/3 cups (14-oz. can) sweetened condensed milk, divided

3 teaspoons vanilla, divided

1/2 cup heavy cream

One 12-oz. cream cheese

2 tablespoons lemon juice

Chocolate crumb crust: Combine Graham cracker crumbs, 1/4 cup cocoa, and sugar in small bowl. Blend in 1/4 cup butter or margarine. Mix thoroughly. Press into 9-inch pie pan. (Or can use Oreo cookies - 2 cups crushed - and mix with 1/4 melted butter or margarine.)

Pie filling: Combine 1/4 cup cocoa, milk and 2/3 cup sweetened condensed milk in small saucepan. Cook over low heat stirring constantly until mixture just comes to a boil. Remove from heat. Stir in 1 teaspoon vanilla. Cool completely.

Whip cream until stiff; fold into chocolate mixture. Beat cream cheese till light and fluffy. Gradually beat in remaining condensed milk, lemon juice and remaining 2 teaspoons vanilla.

Alternately spoon cheese mixture and chocolate mixture into pie crust; swirl with spatula for marbled effect. Chill completely or freeze. Serve either frozen or chilled. Garnish with chocolate curls or additional crumbs if desired. Makes 10-12 servings.

Judy Roose, Pella, IA


COOKIES & CREAM DESSERT

Crust:

24 Oreos, chopped (2 cups)

1/3 cup butter, melted

Filling:

Two 8-oz. pkgs. cream cheese

2/3 cup sugar

1 cup whipping cream, whipped

12 Oreos, chopped (1 cup)

1 teaspoon vanilla

You need a 9-inch spring form pan or make in a 9x9-inch square pan.

For crust: Mix butter and Oreos. Press into bottom of pan. Chill.

For filling: Beat cream cheese until fluffy. Gradually add sugar and vanilla. Fold in whipped cream and Oreos. Put on top of crust and then sprinkle with a few more Oreo cookie crumbs. Chill 2 hours.

Polly-Ann Bakken, Warroad, MN


FRESH PEACH DESSERT

1-1/2 cups Graham cracker crumbs

1/4 cup margarine or butter, melted

1/4 cup sugar

One 14-oz. can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond flavoring

One 8-oz. container of Cool Whip

4 to 5 fresh peaches, sliced

One 6-oz. pkg peach gelatin

3 cups hot water

Combine Graham cracker crumbs, melted margarine and sugar. Press into slightly greased 9x13 pan.

Stir together sweetened condensed milk, lemon juice and flavoring. Fold in whipped topping. Spread over crumb crust.

Place sliced peaches on top of filling. Prepare gelatin with hot water. Let gelatin congeal, then pour over peaches. Refrigerate.

Erma Wagenaar, Adrian, MN


MOM'S OREO DESSERT

1 pkg. Oreo cookies, crushed

1/2 cup butter, melted

Mix and press in a 9x13 pan, reserving some crumbs for top.

Blend together:

One 8-oz. pkg. cream cheese

1/2 large carton Cool Whip

Mix and spread on Oreo crust.

Blend together:

1 pkg. instant chocolate pudding

1 pkg. instant vanilla pudding

2 cups milk

Mix and put over cream cheese layer. Spread remainder of Cool Whip on top and sprinkle with reserved crumbs. Refrigerate.

Marge Horner, Napoleon, ND


OREO COOKIE DESSERT

32 Oreo cookies, crushed

1-1/2 pints whipping cream

1 cup pillow party mints

2 cups colored marshmallows

Crush cookies. Reserve 1 cup for topping. Pat rest into 9x13 pan.

Whip the whipping cream until stiff, fold in mints and marshmallows and put on top of crushed cookie crust. Sprinkle the reserved crushed cookies over top. Cover and refrigerate two days before using.

Keeps well. Very good.

S. Koehn, Holdingford, MN


PEACH KUCHEN

(from Rosie White)

Crust:

1 tube refrigerator buttermilk biscuits

1 quart or large can peach slices

2 eggs

1/2 cup sugar

8 oz. sour cream

1 tablespoon cornstarch

1 teaspoon vanilla

Topping:

1 teaspoon sugar

1 teaspoon cinnamon

Grease two pie tins. Pat and spread half of dough in each pie tin. Cover dough with fruit. Beat eggs and other filling ingredients together, mixing well. Pour over fruit. Sprinkle sugar and cinnamon topping over the filling. Bake at 350 degrees for 35 minutes or until set.

Gloria Moore, Bismarck, ND


RHUBARB BREAD PUDDING

3 slices white bread, diced

1 cup rhubarb, diced

1/3 cup brown sugar

1/8 teaspoon nutmeg

1 tablespoon butter

1 egg

1/4 cup white sugar

1 cup milk

Place half of bread cubes in greased baking dish. Add rhubarb, brown sugar and nutmeg. Top with rest of bread cubes and dot with butter. Beat egg and 1/4 cup sugar. Add milk and pour over bread. Bake at 350 degrees for 1 hour.

Ruth Johnson, Thief River Falls, MN

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On The Cover

FRG May 1st Cover photo

FRG May 1st Cover photo

May 01, 2015 12:00 am(0)