Desserts

APPLE CRISP
September 1987 Homemaking Class

2 1/2 lbs. tart apples, pared, cored and sliced (about 8 cups)
3/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. lemon juice
3/4 cup. unsifted flour
6 Tbsp. butter or margarine

Preheat oven to 375°.  Grease 2-qt. baking dish.  Combine apple slices, 6 Tbsp. of the brown sugar, cinnamon, nutmeg and lemon juice in dish; stir gently to mix well. Pour into baking dish.
Combine flour and the remaining 6 Tbsp. brown sugar in a small bowl.  Cut in butter with a pastry blender or two knives until mixture is crumbly.  Sprinkle evenly over apples.
Bake at 375° for 30 to 40 minutes or until apples are tender and top is browned.  Serve warm or cold.

EASY FRUIT CRISP
Cheryl Brough

2 20-oz. cans prepared pie filling (I use one cherry and one apple)
1 1/2 cups quick oats
1 cup brown sugar
1 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup melted butter or margarine

Pour pie filling into a buttered 9x12" dish.  Sprinkle topping over.  Bake at 375° for 25 minutes.  Serve warm.

BAKED APPLES
March 1990 Friend

4 tart apples
4 Tbsp. brown sugar
4 tsp. butter or margarine
nutmeg and cinnamon to taste
1/2 cup water

Wash and quarter apples; cut out core and seeds.  Slice into baking or microwave dish.  Add water.  Sprinkle lightly with cinnamon and nutmeg, then brown sugar.  Dot with margarine.  Cover and bake at 375° for 30 minutes, or bake in microwave on high power for 5 to 8 minutes, then let sit for 5 minutes.  Serve warm or cold.

APPLE DUMPLING
Asel B. Brodt

August 1966 R.S. Magazine

3 cups peeled apples, sliced
Sugar and cinnamon to taste

Shortcake dough:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
4 Tbsp. shortening
1 cup milk

Slice apples into a bowl.  Sprinkle with sugar and cinnamon to taste.  Mix and sift flour, baking powder and salt in a bowl.  Cut in the shortening.  Add the milk and stir with fork.  Roll out to about 1/2-inch thickness.  Pile the apples in the middle and fold the edges up together and seal well, cutting away any excess dough.  Put the dumpling into a cloth bag, keeping it right side up.  Leave room for expansion, and tie the bag tightly.  Place into deep boiling water for 45 minutes.  Then take it from the water, remove the bag, and place dumpling on a platter.  (If the oven happens to be hot, slip the dumpling in for a few minutes.  If not, serve as is.)  An alternate method of cooking the dumpling is to place it in a greased bowl or shallow can, cover tightly, and place in a pan or kettle of boiling water.  Boil for 45 minutes, being sure to keep the water boiling and about half-way up the side of the bowl.  The dumpling can also be baked in a 375° oven for 45 minutes.

Sauce No. 1
1 cup sugar
2 3/4 cups cold water
dash of salt
2 Tbsp. flour
1/3 cup water
1 Tbsp. butter or margarine
1 tsp. lemon juice

Melt sugar in heavy pan, then add 2 3/4 cups cold water.  Stir until it boils and the sugar is dissolved.  Mix salt and flour with 1/3 cup water and blend until smooth.  Stir into the boiling sugar-water mixture and cook for 2 or 3 minutes.  Add butter and lemon juice.  Serve hot over the apple dumpling.

Sauce No. 2
1/2 cup sugar
2 cups warm milk
Vanilla
Nutmeg

Dissolve sugar in milk.  Flavor with vanilla and a dash of nutmeg.  Serve on apple dumplings or other puddings.

POOR MAN’S COBBLER
Margo Mead

1 can fruit (can use fresh)
1 cup sugar (optional, but use it if you are using fresh fruit)
1/2 cup (1 stick) butter or margarine

Batter:
1 cup flour
3/4 cup milk
1 cup sugar
1/4 tsp. salt
1 1/2 tsp. baking powder

Mix all batter ingredients together.  Melt margarine in casserole dish.  Pour batter in--do not stir.  Pour fruit on top--do not stir.  Bake at 350° for 1 hour.  Batter will rise to make top crust.  Suggested fruits:  peaches, cherries, blackberries, raspberries, blueberries, plums.

NORTHWEST BERRY COBBLER
Smith Berry Barn

5 cups fresh or frozen  raspberries or blackberries
l-1/2 cups sugar
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup margarine or butter, melted
Sweetened whipped cream or vanilla ice cream

Toss together the berries and 1/2 cup sugar; set aside.  In another bowl combine remaining 1 cup sugar, the flour, baking powder and salt.  Add the milk, stirring just till batter is smooth.  Melt margarine; pour into a 2 qt baking dish.  Spoon the berries over melted margarine; pour batter on top.  Bake at 350°F for 40 to 45 minutes or till top is golden brown and a toothpick inserted near center comes out clean.  Serve with whipped cream. Makes 8 servings

PUMPKIN DESSERT
Jill Steadman

Crust:
1/2 c. flour
1/2 c. graham cracker crumbs
1/2 c. rolled oats
1/2 c. packed brown sugar
1/2 c. or 1 cube butter or margarine, melted

Mix thoroughly and pat into 9 X 12 pan. Bake at 350°F for 15 minutes.

Filling:
2 c. pumpkin
1 13-oz. can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. nutmeg

Mix with electric mixer or egg beater and pour over crust. Bake for 2O minutes at 350°F.

Topping:
1/2 c. chopped pecans (walnuts, etc.)
1/2 c. packed brown sugar
2 Tbsp. butter or margarine

Mix with fork and sprinkle over baked pumpkin mixture. Continue baking at 350°F for an additional 20 minutes. Cut into squares.

DEEP-DISH CHERRY PUDDING
Rosa Shurtz

February 1966 R.S. Magazine

“Quantity Cooking for R.S. Functions”

4 1/4 qts. red cherries, pitted
1 1/4 cup cornstarch
5 cups sugar
1 Tbsp. salt
10 cups pancake mix
3 1/2 cups sugar
1 Tbsp. mace
2 cups shortening
8 eggs
4 cups milk

Drain cherries.  Save 1 cup of juice.  Bring rest of juice to boil.  Combine sugar, salt, and cornstarch with reserved cold juice and stir into hot juice.  Cook until thick and clear.  Add cherries and bring to boil.  Put 2 qts. cherries into each of three pans (16x10x2 inches).  Combine dry ingredients for batter into mixer bowl.  Add shortening, milk, and eggs.  Beat 30 seconds at low speed of mixer.  Scrape bottom of bowl.  Increase speed to medium and beat 30 seconds longer.  Spread 1/3 of batter on each pan evenly.  Bake at 350° for 45 to 50 minutes.  Serve warm with whipped cream or ice cream.  Makes 50 servings.

Vanilla Pudding
March 1989 Homemaking Class

1/3 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. margarine or butter, softened
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2-qt. saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute.  Stir at least half of the hot mixture gradually into egg yolks; stir into hot mixture in saucepan.  Boil and stir one minute; remove from heat.  Stir in margarine and vanilla.  Pour into dessert dishes or small containers; refrigerate.  Makes about 4 servings.

Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 tsp..
Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar mixture.  Omit margarine.
Lemon Pudding: Increase sugar to 1 cup, substitute 1 cup water for the milk, and substitute 1/3 cup plus 2 tsp. lemon juice.  Add 1 tsp. grated lemon peel, if desired.

PRESIDENT’S DESSERT
Ellen Remington

Layer 1:
1 cup flour
1/2 cup butter or margarine
1/2 cup chopped nuts

Mix together; pat evenly into a 9X13 pan. Bake at 425°F for 10 minutes. Cool.

Layer 2:
1/2 cup powdered sugar
1 8-oz. pkg. cream cheese, softened
6 oz. whipped topping (1/2 of a large container, save rest for Layer 4)

Cream sugar and cream cheese until smooth. Fold in whipped topping; spread onto the first layer.

Layer 3:
3 small pkgs. pudding (chocolate or pistachio are great)
3-1/4 cups milk

Whip and spread pudding on the 2nd layer. Refrigerate at least 3 to 4 hours.

Layer 4:
6 oz. whipped topping
chopped nuts

Spread whipped topping over 3rd layer, then sprinkle with nuts.

DIRT CAKE
Martha Bradford

1 medium new plastic flower pot (about 8 inches in diameter works well, or use 2 small pots about 6 inches in diameter)
1 newly purchased garden trowel
3 large gummy or plastic worms, optional
Plastic flowers or edible flowers from a specialty grocery store
1 16-ounce bag of Oreo cookies
1/2 cup butter or margarine, softened (1 cube)
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding(or substitute vanilla)
3 cups cold milk
1 12-ounce container non-dairy frozen whipped topping, thawed

1. Gather pot, trowel, worms and flowers.  Crush (or blend in blender) the cookies until they resemble potting soil.  Set aside.
2. Cream the butter, cream cheese, sugar and vanilla until smooth and fluffy.  Set aside.
3. Combine the pudding mix and milk until well blended, then fold in the whipped topping.  Gently fold the cream cheese and pudding mixtures together.
4. To assemble: Layer 1/3 of the cookie crumbs, followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs.  Refrigerate 10 to 12 hours.
5. About 1/2 hour before serving, remove from refrigerator and decorate with flowers and gummy worms, if desired.  Serve by digging out portions with the trowel. Makes 10 to 12 servings.

SOPA DULCE
Fran Birch, Beaverton 3rd Ward

12 tortillas, torn in bite size pieces
milk (half and half for rich dessert)
1/2 cup (1 stick) butter or margarine, cut in small pieces
1 cup sugar
2 Tbsp. cinnamon

Mix tortillas, margarine, sugar and cinnamon in a saucepan. Cover with milk. Bring to a slow boil, stirring often. After butter is melted, remove from heat and cover for at least 20 minutes. Serve with whipped cream or cool whip.

RASPBERRY CREME
Smith Berry Barn

1/3 cup cold water
1 envelope unsweetened gelatin
l-1/2 cups fresh raspberries or 12 oz frozen, defrosted
1 cup plain non-fat yogurt
4 packets low-calorie sweetener

Put cold water in small saucepan and sprinkle gelatin on top.  Let sit for 3 minutes to absorb the gelatin.  Heat the gelatin mixture over low heat until the gelatin granules dissolve, frequently scraping the sides of the pan.  Set 1/2 cup raspberries aside.  In blender or food processor, puree the remaining raspberries, yogurt and sweetener until smooth.  Add the gelatin and puree 10 seconds, then stir in the remaining raspberries with a spoon.  Spoon the raspberry creme into four parfait glasses and refrigerate until set.  Makes 4 servings.

STRAWBERRY SALAD
Joyce B. Bailey

May 1966 R.S. Magazine

“Freezer Time Means Free Time”

2 cups fresh or frozen strawberries
1/2 cup heavy cream
12 oz. cream cheese or 1 1/2 cups cottage cheese

Crush strawberries.  Combine with cream and cream cheese (or cottage cheese).  Freeze in individual paper cups, uncovered.  When frozen, wrap in foil.  To serve, thaw at room temperature for 2 to 3 hours.  Serve immediately.

FRUIT ICE CREAM
Ellen Remington

1/2 cup boiling water
1 small pkg. jello
1-2/3 cups sugar
4 cups (1 qt.) half and half
1 12-oz. can evaporated milk

Dissolve jello in boiling water. Add sugar, half and half, and evaporated milk. Stir together and add fresh or frozen fruit. Put in ice cream maker. Layer ice and salt around outside until it gets hard to crank.

HOME-MADE “ICE CREAM” DESSERT
Connie Grossarth

1/2 gallon pineapple sherbet (or rainbow, etc.)
3-4 bananas, cut into small cubes
1/2 pkg. frozen raspberries
1 can drained crushed pineapple
1 cup chopped pecans

Let sherbet soften a little, then mix all other ingredients.  Serve at once.

ICE CREAM CLOWNS
Joyce B. Bailey
May 1966 R.S. Magazine --“Freezer Time Means Free Time”

Arrange 12 crisp cookies on a tray.  Place a scoop of ice cream on each cookie.  Use chocolate chips for eyes and strips of maraschino cherry for mouth and nose.  Place an ice-cream cone on each scoop for a hat.  A real party pleaser!

Hot Fudge Sauce
Brenda Larson

April 1988 Homemaking Refreshments

2 cups sugar
4 Tbsp. flour
4 Tbsp. cocoa
1 12-oz. can evaporated milk (1 1/2 cups)
4 Tbsp. margarine
2 tsp. vanilla

Stir sugar, flour and cocoa together until well-combined.  Add milk, margarine and vanilla and stir.  Cook over medium heat, stirring, until mixture starts to boil; cook for 2 1/2 minutes longer or until thick.  Serve warm over ice cream.

Marshmallow Sauce
Debbie Pond

April 1988 Homemaking Refreshments

3/4 cup sugar
1 Tbsp. light corn syrup
1/2 cup milk
1/2 lb. marshmallows
2 Tbsp. water
1 tsp. vanilla

Stir sugar, corn syrup and milk over low heat until sugar is dissolved.  Bring to boil.  Simmer about 5 minutes.  Dissolve the marshmallows and water on top of a double boiler by stirring.  Pour the sugar syrup over the dissolved marshmallows, beating well.  Add vanilla.  Makes about 2 cups.  Keep warm and serve over ice cream.

RASPBERRY SAUCE
Smith Berry Barn

2 cups raspberries - fresh or frozen
1/4 to 1/2 cup sugar
1/4 cup water

In medium sauce pan, combine raspberries and sugar.  Stir in water.  Cook, stirring constantly, over medium heat until mixture simmers for two minutes.  If you wish a slightly thickened sauce add 2 teaspoons cornstarch to the sugar and simmer until clear, about 2 minutes. Strain through sieve, pressing pulp with back of spoon.  Discard seeds.  Chill.  Yields about 1-1/4 cups.
Pour over cake, ice cream or pancakes.

SUPER SUNDAE TOPPING
Ann Chandler & Martha Bradford

“Homes Wheat Home,” Stake Enrichment Conference

3 cups oats
3/4 cup brown sugar
1/2 cup butter,melted
1 6-3/4 oz. can salted peanuts

Combine oats, sugar and butter, mixing until crumbly. Place in shallow baking pan. Heat in 350°F oven about 10 minutes, stirring occasionally.  Cool 15 minutes, then toss lightly with a fork to form crumbs.  Stir in peanuts.  Makes 5 cups.