1 cup heavy cream - chilled 1 teaspoon vanilla 1/4 cup sugar
Add sugar and vanilla to cream then whip. Add food coloring for a touch of color to your dessert! Cream also whips better if you chill the bowl and the beaters first.
1 Box of Graham Crackers 2 packages 4-serving-size instant vanilla pudding 3 1/2 cups milk 1 8-ounce cool whip - thawed
Butter bottom 9x13 pan, then a layer of whole graham crackers (2 whole ones & the half one)
Mix pudding with milk and then beat 2 minutes at medium speed Fold in Cool Whip
Spread 1/2 of mixture on top of crackers. Then put down another layer of crackers. Spread rest of pudding mixture on the layer of crackers.
Refrigerate 2 hours before frosting.
Frosting
2 packages Nestle's unsweetened pre-melted chocolate (found in baking section of supermarket) 2 teaspoons light Karo Syrup 2 teaspoons vanilla 3 tablespoons margarine - softened
Mix together and spread over pudding mixture.
Yum!!
2 cups all purpose flour 1 teaspoon salt 2/3 cup shortening 5-7 tablespoons COLD water
Mix shortening, salt, flour with a fork until crumbly Add 5 tablespoons water and mix well, adding more water if too dry
Apple Filling
6-8 tart apples (Gram always said Cortlands made the best pies!) Pare, core and thinly slice 3/4 - 1 cup sugar 2 tablespoons all purpose flour 1/2-1 teaspoon ground cinnamon 2 tablespoons butter (or margarine
Slice apples Combine sugar, flour, cinnamon in a bowl Add apple slices and mix well
Take 1/2 of the pastry and roll flat with rolling pin Line a 9" or 10" pie plate with the pastry Fill with apple mixture Dot with butter (or margarine)
Take the remaining pastry dough and roll flat Place dough on top of apple pie mix Crimp along edges creating a scalloped edging Take a knife and cut slits into top pastry for steam to escape Bake in a 400 oven for 50 minutes or until crust is brown Let cool and serve
In a small saucepan, combine 1 cup wild blueberries, 1/4 cup water, sugar, and lemon juice. Stir and bring to a boil. Turn down heat, simmer 7 to 10 minutes. Mix the cornstarch into 1/4 cup water until dissolved and add to the Wild Blueberry Mixture; stir until it thickens and then add the remaining cup of blueberries. Cook 3 minutes on low heat.
GREAT on whole wheat pancakes, regular pancakes, ice cream, cake, etc!
Cook 232 degrees or 236 degrees on candy thermometer. Remove from heat, add 1 tbs. butter. Let cool to lukewarm and beat until glossy look starts to leave. Pour into buttered pan.
Roll 32 graham crackers or 16 large. Cream 1 stick melted butter in 1/4 cup sugar. Grease pan and line pan with half crumb mixture.
Whip 1 can of chilled milk (set in freezer overnight). Mix together 1 cup sugar, 1 large package softened cream cheese, and 1 teaspoon vanilla. Fold jello mixture into cheese mixture. Next, fold in milk and pour in pan. Top with crumbs.
Refrigerate.
3 tablespoons butter 3/4 cup brown sugar 1 lb. can pineapple rings walnut halves 3 eggs 1 cup sugar 1/2 cup juice drained from pineapple 1-1/2 tsp. vanilla 1-1/2 cup sifted flour 1/2 tsp. baking powder 1/2 tsp. salt
Preheat oven to 350 degrees. Melt 3 tbsp. butter in a 9" over-proof skillet, or any straight-sided pan ~ a spring form pan is suggested. Sprinkle in brown sugar. Arrange pineapple slices (saving the juice) over the sugar ~ put walnuts in pineapple centers and around edges. Put pan into oven to warm (but don't cook). In a medium bowl beat eggs till fluffy; gradually beat in sugar. Add pineapple syrup and vanilla Pour over pineapple. Bake 50 minutes. Turn out onto cake plate. Put a puddle of Vanilla Sauce on a plate ~ put a slice of cake right smack in the middle of it! Serve.
Vanilla Sauce
Slit vanilla bean in half and scrape pulp into a small saucepan. Stir in cream and bring to a boil. Add sugar, stir, and let it cool. Chill well.
Cream together:
6 tablespoons Crisco shortening 1 cup sugar 1 egg 1 teaspoon vanilla 1 cup milk 1/2 teaspoon salt
Blend in:
2 cups of flour 1-1/4 teaspoons baking soda 5 tablespoons cocoa
Drop by spoonfuls onto ungreased cookie sheet (will spread some). Bake at 450 degrees for 10 minutes.
Filling:
3/4 cup Crisco shortening (not melted) 3/4 cup confectioner's sugar 6 tablespoons marshmallow fluff
Just mix (no cooking) and spread generously between to pies!
If I may make a suggestion, if you have any *little* brothers like mine who are positively addicted to these things, you may want to double the batch!!! :o)
