FILE: COOKIES/BARS & DESSERTS Page G1 FAMILY FAVORITES
Kitchen-Tested Recipes of Revised
THE YAROLIMEK FAMILY & FRIENDS February 1993
APPLE PIE & CRUST Viola Ramer Crust:
Mix together to crumbly stage: 4 cups flour
1 tsp baking powder
1 tsp salt
1-2/3 cups lard
1 beaten egg
1/2 cup lukewarm water
1 Tbsp vinegar
Add egg mixture to flour mixture and mix just until it leaves the side of the bowl. Makes about 3 double crusts. For pie: Add sliced wealthy apples or your favorite to bottom crust. Bring to a boil carefully the following:
2 Tbsp corn starch
1/2 cup water or peach juice(very good)
Boil until it thickens. Remove from heat and add 1 cup sugar or less and a little cinnamon. Pour over apples. Put top crust on and bake until apples are done and crust is brown.
LEMON FLUFF WE ALL LOVE THIS ONE! Emma Drenckhahn
Takes 9X13" pan-Evaporated Milk must be chilled 3-4 hours ahead. Use your own favorite crust if you wish - or the following:
2-1/2 cups crumbled graham crackers or vanilla wafers
1/4 cup butter - 1 tsp sugar - pinch of cinnamon
("Save some crumbs for the top.") 1 can evaporated milk, chilled
1/4 cup lemon juice
1 4oz pkg lemon gelatin(Jell-0)
1 cup sugar
1-1/3 cup hot water Dissolve gelatin in hot water - chill until partly set - whip until fluffy.
Add juice and sugar. Whip milk until fluffy and fold into gelatin. Pour into the prepared crust and sprinkle with reserved crumbs. Makes a light dessert with a big meal. Note: Aunt Emma said, "I prefer graham cracker crust. This may be frozen-will also keep in the refrigerator for about a week. It's our favorite recipe for a summer dessert.
RHUBARB CRUNCH Jana (Falk) Mathews
Preheat oven to 350
1 cup flour 1-1/2 cup sugar
5 Tbl powdered sugar 1/4 cup flour
1/2 cup butter 3/4 tsp baking powder
2 eggs 2 cups unsweetened cooked rhubarb
Mix flour, powdered sugar and butter with hands. Put into bottom on an 8"
square pan. Bake 15 minutes at 350.
Beat eggs, add sugar, flour and baking powder. Then add rhubarb.
Pour over crust and bake 35-40 minutes.
Serve warm or cold with whipped cream or ice cream. "Yummy!"
EASY PEACH COBBLER Danita Killingsworth
Preheat oven to 350-bakes about 40 minutes
1/4 lb margarine
1 cup sugar
1 cup flour
3/4 cup milk
2-1/2 tsp baking powder
1 29oz can peaches
Melt margarine in 7"X11" baking dish.
Sift together dry ingredients, combine with milk and pour over margarine.
DO NOT STIR. Place peaches and syrup on top.
Bake in preheated over @ 350 until brown, about 40 minutes.
Serves 10. For 4-6 servings use 17oz peaches and halve all other ingredients.
Serve with ice cream, whipped cream or commerical topping.
This also works with other canned fruit. "I've used apples & blueberries."
CHOCO PEANUT BUTTER BARS (A Kid's Favorite) Roxy Anderson
3/4 cup brown sugar 5 cups Special K cereal
3/4 cup white Karo syrup 6oz chocolate chips
1 cup crunchy peanut butter 6oz butterscotch chips
Melt brown sugar and syrup over low heat until just bubbly. Add peanut
butter and cereal. Stir well to coat and press into a greased 9X13 pan.
Set aside. Melt (either in double broiler or microwave) the chcocolate and
butterscotch chips. Spread over bars and let set before cutting. MOM'S POPPY SEED CAKE Jan Wall
Soak poppyseed in milk 2 hours before beginning. Bakes @ 350.
1/2 cup whole poppyseed 1-1/2 cups sugar
1 cup milk 1-1/2 tsp baking powder
1 tsp vanilla 2 cups flour
3/4 cup shortening 4 egg whites
Soak poppyseed in milk for 2 hours. Stir in vanilla. Cream shortening and
sugar. Combine baking powder and flour and mix into shortening mixture. Then
add this mixture to the liquid mixture about a third at a time, mixing well after
each addition. Beat egg whites until stiff and fold into the batter.
Pour into a 9x13 greased and floured cake pan. Bake @ 350 for 30-35 minutes,
Stir constantly until mixture thickens and afterwards, occasionally.
Add egg yolks. Cook 3 minutes. Cool and flavor with vanilla.
Pour into baked pie shell. Serve with whipped cream or meringue. MASHED POTATO SPICE CAKE Unknown
Bake @ 350 about 35-45 minutes, until tests done. 2 cups flour 1 cup leftover mashed potatoes
5 tsp cocoa 2 cups sugar
2 tsp baking powder 4 egg yolks, slightly beaten
1 tsp cinnamon 4 egg whites
1/2 tsp salt 1 cup pecans, corsely chopped
1/2 tsp cloves 1 cup raisins
1 cup butter 3/4 cup chopped maraschino cherries Sift dry ingredients and set aside. In large bowl, beat together butter, potatoes, sugar, and yolks until light and fluffy. At low speed gradually add dry mixture. Beat egg whites until stiff. Fold into the above mixture. Stir in nuts, raisins, and cherries. Pour into prepared pan.
CHERRY CHEESE PIE Daniel Vaughn No baking here, chill for 3 hours until set. 8 oz cream cheese, softened 1 tsp vanilla extract
14 oz can Eagle Brand Sweetened Condensed
milk (not condensed milk) 1 can cherry pie filling
1/3 cup RealLemon lemon juice
from concentrate 1 9" graham cracker crumb crust In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand until smooth.
Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Top with desired amount of pie filling before serving. Refrigerate leftovers.
ST PATRICK'S PIE Ron Yarolimek
Another no-bake dessert
1/2 pint sour cream 14 oz can Eagle Brand Sweetened Condensed
1/3 cup lemon juice milk (not condensed milk)
1 large ripe avocado, mashed
1 9" graham cracker crumb crust
Combine all ingredients. Pour into crust and chill.
Optional: garnish with kiwi slices.
CHERRY DESSERT/SALADDanita Killingsworth
Easy, Chill & Serve
21 oz can cherry pie filling 1 can sweetened condensed milk
15 oz can pineapple chunks 1 cup chopped nuts
12 oz Cool Whip 1 cup miniature marshmallows
Mix ingredients together in large bowl. Chill & serve.
1-1/2 cups milk 8oz Cool Whip 1. Melt margarine, mix with flour, sugar and walnuts, press down firmly on the bottom of
8 x 12cake pan (You may use a springform pan for a higher dessert). Bake 15 minutes @375, then cool. 2. Stir cream cheese with powdered sugar until creamy. Fold in 8oz Cool Whip and vanilla. Mix well. Pour over 1st layer. 3. Beat well, vanilla instant pudding with 1-1/2 cups milk. Pour over second layer . 4. Beat well, chocolate instant pudding with 1 -1/2 cups milk and pour over top of vanilla layer. 5. Spread 8ozCool whip over top. Garnish top with chopped nuts and chill.
CRISP OATMEAL COOKIES Ron Yarolimek (similar to lace cookies) Bake at 350 degrees about 10 minutes, until uniformly brown. 1/2 cup brown sugar
1/2 cup white sugar
1/2 cup unsalted butter
1-1/4 cups oatmeal 1 egg
1/2 tsp vanilla 3/4 cup white flour
1/2 tsp baking soda
1/2 tsp salt 1/4 to 1/3 cup ground walnuts Cream sugars and butter until very smooth. Blend in egg and vanilla. Mix in the oatmeal. Sift together the flour, soda & salt. Add the walnuts to this mixture and then blend it into the oatmeal mixture. Drop dough by rounded tablespoons (allow plenty of space as cookies will spread). Flatten blobs of dough with back of spoon. Makes about 18 cookies 4-1/2" in diameter.
NO BAKE CHOCOLATE PIEArlene Pedersen 2 squares chocolate (unsweetened)
1/2 cup margarine or butter
3/4 cup white sugar
1 tsp vanilla Graham Cracker Crust
Melt chocolate and cool. Cream margarine and sugar until light. Add 1 egg
and beat 5 minutes. Then add the other egg and beat 5 minutes more. Add the cooled chocolate and 1 tsp vanilla. Beat until well-mixed. Pour into graham cracker crust and cool. Place Saran Wrap on top after it has cooled down some, to keep the filling from drying out. This is a very rich pie, but delicious. Just a dab of whipped cream may be added when serving to "dress it up ,"
RASPBERRY DESSERTBernice Hayes First Layer:
16 crushed graham crackers (2 cups)
1/2 cup sugar
2/3 cup melted butter Second Layer:
8oz pkg Philadelphia Cream Cheese
1 pint whipping cream
6 Tbl powdered sugar Third Layer:
2 pkg (small) Danis Dessert (raspberry)
2 pkg frozen raspberries (thawed) Melt butter and add graham crackers and sugar. Mix and pack in 13X9 cake tin. Beat whipping cream rather stiff. To the cream, add softened cream cheese and powdered sugar. Carefully spread on first layer. Mix Danish Dessert with 1 cup less water than directions on package. Cook over flame. Cool and fold in thawed raspberries. Spread over second layer and refrigerate at least 4-6 hours before serving. Bernice says, "I use fresh-sugared berries -I also drained them and used that juice as part of my liquid for cooking with the Danish Dessert. I also topped with with a dab of Cool Whip for serving. Used a lot at the restaurant."
Rose’s Crumb Cake from Roxy Anderson in 2003 2/3 cup Crisco (or liquid vegetable shortening)
2 cups brown sugar, slightly packed
½ tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 ½ cups all-purpose flour Mix above ingredients together in a large mixing bowl until the mixture is combined and crumbly. Remove ½ cup of the mixture and set aside. Then add the following ingredients to the cake batter: 1 tsp baking soda
2 eggs, slightly beaten
1 tsp vanilla
1 cup sour milk* Stir mixture until combined, then beat with electric mixer for 3 minutes on medium speed. Pour mixture into 8 x 12 rectangular cake pan which has been prepared with shortening & flour. Sprinkle the reserved dry mixture over the top of the cake and bake in a moderate oven for about 25 minutes. *sour milk can be made by adding 1 tsp lemon juice or white vinegar to a cup of milk