Peach Custard Cake

yummmmmyyyyy!!!!!!!!!!!

Peach Custard Cake
Mrs. Richard L. Scott

1 1/2 cups all- purpose flour
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 - 1- pound 16-oz can sliced peaches, drained( save juice)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup peach syrup
1 egg, slightly beaten
 1 cup evaporated milk

Combine flour, salt and butter or margarine and mix with pastry blender or 2 knives until mixture resembles coarse cornmeal. With back of spoon, press mixture firmly on bottom and half-way up sides of buttered 8-inch square pan. Arrange well-drained peaches on crust. Combine sugar and cinnamon over peaches. Bake 20 minutes at 375 degrees.
Mix 1/2 cup peach syrup , egg an evaporated milk and pour over peaches. Bake 30 minutes more , or until custard is firm except center. ( center becomes firm on standing>) Serve warm or cold. Serves 9.

Pineapple Delight

Another dessert recipe for the week.....

Pineapple Delight
Patricia Miller

1 Tablespoon butter
1/2 cup sugar
1 egg, well beaten
1/2 pint whipped cream
1 ( No. 2 ) can crushed pineapple, drained
2/3 pound vanilla wafers
nutmeats( optional)

Cream butter and sugar; add egg and beat well. Add pineapple, whipped cream and nutmeats, if desired. Roll out wafers finely. Place half of in bottom of pan. Pour in mixture and top with remaining wafers. Chill

Blueberry Easy

Blueberry season is almost upon us here in the Ozarks.

Blueberry Easy
Mrs. Katherine Kerr

2 cups soft bread crumbs
1 Tablespoon butter, melted
2 eggs, well beaten
1 pint blueberries
1/2 cup sugar
1/2 cup cold water

Soften bread crumbs in water, then mix together all ingredients except blueberries. put a layer of mixture in greased 1-quart baking dish; then add a layer of blueberries. Continue this process until dish is full. bake 1 hour at 350 degrees. Serves 4.

Big Daddy`s Parfeit Pie

 dessert recipe for today and tomorrow..........

Big daddy`s Parfait Pie
Mrs. Richard L. Scott

1 package lime gelatin ( or any flavor desired)
1 1/4 cups hot canned pineapple juice and water
1 pint vanilla ice cream
1 cup canned crushed pineapple, drained
1 baked 9-inch pie shell, cooled

Dissolve gelatin in hot liquid in 2-quart saucepan. Add ice cream by spoonful, stirring until melted. Chill until thickened, but not set, about 25 to 35 minutes. Fold in drained fruit. Turn into cold pie shell or crumb crust. Chill until firm, 15 to 25 minutes. Garnish with whipped cream, additional fruit, mint leaves, nutmeats or shaved chocolate.

Peanut Butter Bars

ooohhhhhhhhh Peanut butter!

Peanut Butter Bars
Mrs. Marvin Custer

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oatmeal
1 ( 6 oz) package chocolate chips

Cream butter and sugars; add egg, peanut butter , sodam, salt, and vanilla. And beat. Stir in flour and oatmeal and pour into greased 13 x 9-inch pan. Bake ; then put chocolate chips on top while still hot.

ICING

1/2 cup confectioners sugar
1/4 cup peanut butter
2 to 4 Tablespoon milk

Mix all ingredients to desired smoothness....drizzle over chocolate.

Pumpkin Cookies

Looks like I am posting recipes that aren't usually eaten around this time of year......

Pumpkin Cookies
Mrs. Lloyd Layton

2 cup brown sugar
2 cup pumpkin
1 cup salad oil
2 teaspoon vanilla
4 cups flour, sifted
2 cups raisins
1 cup nutmeats, chopped
2 teaspoon soda
2 teaspoon baking powder
1 teaspoon each salt, cinnamon and nutmeg
1/2 teaspoon ginger

Beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and stir until smooth. Blend in raisins and nutmeats. Drop by teaspoonful's onto oiled baking sheet. Bake 12 to 15 minutes  at 350 degrees. Makes 7 doze

Christmas Tree

I know the title of this recipe is for this time of year, but Christmas should be done everyday at least the Spirit of Christmas...the true meaning of Christmas that is.....


Christmas Tree
Mrs. Vincent C. Solomon

1 box hot roll mix
1/4 cup sugar
2 Tablespoon shortening
1/2 cup mixed candied fruit
1/4 cup nutmeats, chopped
 2 Tablespoon butter ,melted
2 Tablespoon sugar
1 teaspoon cinnamon
Confectioners sugar icing ( optional)

Make a dough according to directions on box, adding 1/4 cup sugar to egg, and 2 Tablespoon shortening after adding half of flour. Follow rising directions. Divide dough into three parts and make a cone shaped. Brush with melted butter, scatter fruit and nutmeats down the center and sprinkle with cinnamon and sugar mixture. Bring sides together in center and pinch close. Carefully place on greased cookie sheet, pinched side down. With kitchen shears, cut 1 1/2 -inch slits into tree along each side, 1 inch apart. Twist each cut piece, on both sides of tree, so that cut sides are out, exposing fruits and nuts. Twist a 2-inch piece of dough and attach to tree trunk. Brush with melted butter . Bake 20 minutes at 275 degrees. After cooled , ice with confectioners sugar icing and decorate with fruit and nutmeats if desired.

24 hour Dessert

24-Hour Dessert
Mrs. Howard H. Miller

1 9 No. 2 ) can pineapple
1 pound miniature marshmallows
juice of 1 lemon
1 pint cream, whipped
1 ( No. 2 . ) can cherries
4 egg yolks, beaten
1 heaping Tablespoon cornstarch

Drain pineapple and cherries; reserve liquid. Mix fruit and marshmallows. add enough fruit juice to lemon juice to make a 1 cup. Add egg yolks and cornstarch to juice and cook until thickened. Fold in whipped cream. Refrigerate 24 hours. Serve 10

Pilgrim Pie

I know not really for this time of year....but this pie can be made any time, right!

Pilgrim Pie
Mrs. Vincent C. Solomon

2 eggs
1 cup sugar
2 ounces Margarine
1 cup corn syrup
1 teaspoon vanilla
1 cup coconut
1 cup oatmeal
1/2 teaspoon salt
1 unbaked pie shell

Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell 10 minutes at 450 degrees, then 30 minutes at 350 degrees.

Raisin Pudding

pudding with raisins...

Raisin Pudding
Mrs. Howard H. Miller

2/3 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup raisins
1 cup flour
3 teaspoon baking powder
3/4 cup milk
1/2 cup walnuts, chopped
1 Tablespoon water
2 cups water

Sift nutmeg, cinnamon, cloves, flour and baking powder. Add 2/3 cup brown sugar and mix well. Add raisins and walnuts. Combine milk with dry ingredients. Put mixture into 2-quart casserole. make syrup by combining 1 cup brown sugar , butter and water and bring to a boil; pour over batter. Bake 30 minutes at 350 degrees. Pudding will rise to top and syrup will be on bottom. Serves 8.

Strawberry Ice Cream Meringues

Summer time is coming....

Strawberry Ice Cream Meringues
Mrs. Jerry W. Franklin

3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
dash salt
1 cup sugar
1 pint strawberry ice cream
1 pint strawberries, sliced

Have egg whites at room temperature. Add vanilla, cream of tartar and salt. Beat until frothy. Gradually add sugar, a small amount at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with plain ungreased paper. Makes 5 large meringue shells using about 1/2 cup mixture for each. Bake 1 hour at 275 degrees.

Fill cooled meringue shells with ice cream . Top with sliced strawberries.

Fluffy Fruit Dessert

Here is the dessert recipe for the week

Fluffy Fruit Dessert
Mrs. Jerry W. Franklin

1 ( No. 2 1/2 ) can fruit cocktail, well drained
1 cup miniature marshmallow
1 cup dairy sour cream
1 Tablespoon lemon juice
1 1/2 Tablespoon sugar
1/4 teaspoon salt
Maraschino Cherries

mix all ingredients well and chill in dessert dishes for several hours. Top with Cherries. Serves 5 or 6.

Fruit Cobbler

Here is a easy recipe for cobbler...


Fruit cobbler
Mrs. James D. Vesson

1 cup sugar ( if canned fruit is sweet, use only 1/4 cup)
4 Tablespoon flour
1/2 teaspoon cinnamon
2 cups canned fruit
3/4 cup juice form fruit
1 can biscuits

Mix sugar, flour and cinnamon.Blend with fruit and juice. Pour into greased casserole. Put biscuits on top of fruit. Preheat oven to 400 degrees. Bake 25 to 30 minutes . Serve hot. Serves 4.

Coconut Topped Pudding Cake

Here is another cake recipe for the week....

Coconut Topped Pudding Cake
Mrs. Jospeh Fabac

1 package yellow cake mix
1 package vanilla instant pudding
1/8 teaspoon salt
1 cup water
1/3 cup salad oil
3 eggs

Place cake mix, pudding and salt in large bowl and blend at low speed of mixer. add water, oil and eggs; beat at medium speed for 3 minutes or until smooth and creamy. Pour batter into greased and floured 9-inch square pan. Bake 50 to 55 minutes at 350 degrees. Let cool 5 minutes then spread with coconut topping.

Coconut Topping

1 /2 cup butter or margarine, melted
 1/2 cup brown sugar
1/4 cup milk few grains of salt
1/2 teaspoon vanilla
1 cup shredded coconut
1/2 cup pecans or walnuts, chopped

Blend all ingredients and spread over cake. Place under broiled and brown slowly and carefully, about 5 minutes. Serve right from pan.

Refrigerator Cheese Pie

Today two dessert recipes


Refrigerator Cheese Pie
Mrs. Katherine Dodig

2 envelopes unflavoered gelatin
 1/2 cup cold water
 2 egg yolks, well beaten
1/2 cup sugar
1/2 cup milk
1 teaspoon salt
2 cups cottage cheese
1 teaspoon lemon rind, grated
2 Tablespoon lemon juice
 1teaspoon vanilla
2 egg whites, beaten
 1c up whipped cream , whipped
1 9-inch  crumb crust

Soften gelatin in 1/2 cup water. Combine egg yolks, sugar, milk and salt. cook over boiling water until thick and smooth, stirring constantly. Stir in gelatin. Chill until thick. Combine cottage cheese, lemon rinds, juice and vanilla and beat until smooth. Blend in custard mixture. Fold in egg whites and whipped cream. Pour into crumb crust. Chill 3 hours.

Fruit Cocktail Cake

Here is a fruit cocktail cake....

Fruit Cocktail cake
Mrs. Sylvia Williams

1 ( No. 2 ) can fruit cocktail
1 cup flour
1 cup sugar
 1 teaspoon soda
dash salt
1/2 cup brown sugar
chopped nutmeats

Drain fruit cocktail. Combine flour, sugar, soda and salt and mix with cocktail. put mixture in greased glass ovenware bowl and sprinkle with brown sugar and nutmeats. Dot with butter. Bake 30 to 40 minutes at 350 degrees.

Cake topped Fruit Pie

Here is the second recipe for the day....

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.

Chocolate Pound Cake

Ohhh who doesn't like Pound cake?

Chocolate Pound Cake
Mrs. Charles F. Bowers

2 sticks butter, softened
2 cups sugar
4 eggs
2 small cans chocolate syrup
2 1/2 cups flour
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon soda
1 teaspoon vanilla
7 small chocolate bars, melted

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Add chocolate syrup. Add sifted flour and salt, alternately with buttermilk. Add vanilla and melted chocolate bars. Mix well. Bake 1 hour at 350 degrees in tube pan that has been well greased and floured

Date Roll

Dates.........

Date Roll
Mrs. Mabel Renfro

25 graham crackers, rolled fine
1 cup dates, chopped
1 cup pecans, chopped
1 cup small marshmallows

Mix with a small amount of milk or cream to the consistency of biscuit dough. Roll out on bread board, sprinkle with confectioners sugar and roll up like jelly roll. Make the day before it is used. Slice and top with whipped cream. Serves 10 to 12.

Ice Box Dessert

This has a simple name.....

Ice Box Dessert
Mrs. Mabel Rentro

1 1/2 pound vanilla wafers, crushed
3 egg yolks, beaten
1 1/2 cup sugar
1/2 cup butter or margarine, melted
1 large can crushed pineapple, drained
 1 cup nutmeats

Beat eggs; add sugar, pineapple and nutmeats. Line a 9 x 13-inch pan with part of rolled wafers ( save enough for top) Add pineapple mixture and sprinkle with wafer crumbs. Refrigerate overnight. Top with whipped cream. Serves 12 to 15.