S: Lisa Terrell Desserts Book 1
FC: Created by Lisa Terrell February 2012
1: This Cookbook is dedicated to Glenda Hon, Frances Queen, Violet Hon, Doris Terrell, Carolyn Terrell, all my sister in-laws, my children, and Aunts With Love from Lisa Terrell | Note: Many of the older recipes call for "Oleo" which was made during World War II as a substitute for butter or margarine. Both butter and margarine were in short supply during this time. Oleo came in a large white block with a yellow colored capsule that would be broken and kneaded through it so it would look like butter"
2: Pumpkin Bread | 3 cups sugar, 1 cup oil, 4 eggs, 1 tsp. nutmeg, 1 1/2 tsp. salt, 1 tsp. cinnamon, 3 cups flour, 2 tsp. baking soda, 1 1/2 cups pumpkin cooked and mashed, 2/3 cup water Combine sugar & oil. Mix well then stir in eggs. Blend in cinnamon and remaining ingredients. Pour into greased loaf pan. Bake 350 for 1 hr. | Lisa Terrell | Banana Bread | 2 cups flour, 1 1/2 tsp. baking powder, 1/2 tsp.soda, (mix well), 2 eggs, 1/2 cup soft butter, 1 1/2 TBSP. lemon juice (mix well), 3 lg bananas (old ones work best) Mashed up 1 cup sugar, 1/4 tsp. salt (nuts optional) Mix all together -bake in a greased loaf pan at 350 for 45-60 minutes or until done. | Glenda Hon | Banana Bread | Doris Terrell | 1 cup sugar, 1/2 cup Oleo, 2 eggs, 1 cup mashed bananas, 2 cups sifted flour, 1 tsp. soda, 1/2 tsp. salt, 1/4 cup sour milk, 1/2 cup chopped nuts (optional) Cream sugar & oleo. Add eggs & bananas. Combine dry ing. sift into mixture. Alternately with sour milk. Fold in nuts. Bake in 8 x 8 x 3 inch greased pan at 325-350 for 1 hour. Remove from oven.
3: 1 1/2 cup unsifted flour, 1 1/2 tsp. soda, 1/4 tsp. salt, 1/2 tsp. cinnamon 1/2 tsp. ginger, 1/4 tsp. cloves, 1 egg, 1 cup light molasses, 1/2 cup hot water, 1/2 cup melted butter: Lemon Sauce: 1/2 cup sugar, 2 TBSP cornstarch, 1/4 cup oleos, 2 tsp. grated lemon rind, 1/4 cup lemon juice, 1 cup water: Combine sugar & cornstarch in pan, add water and stir until smooth. Bring to boil stirring, reduce heat and simmer stirring until thickened and translucent about 5 mins. Remove form heat stir in butter, lemon peel, salt and lemon juice. Cool slightly, Serve warm. Makes 1/3 cups good on gingerbread or other cake. | Gingerbread with Lemon sauce - Doris Terrell | Directions: Preheat oven 375. Lightly grease & flour 8x8 inch pan. sift dry ingredients together, set aside in lg. bowl beat egg with molasses, butter, and water until well combined. Gradually add dry ing. & beat until smooth. Place in pan bake 25 minutes or until tooth pick comes out clear.Cool, cut, and serve with warm lemon sauce | Cinnamon Orange Bread Patty Queen (Lisa's Aunt) | Mix together 1 cup scalded milk-luke warm, 1/2 cup sugar, 1/4 cup shortening, 3/4 cup orange juice, 1 TBSP grated orange peel Stir all above and beat until smooth. Then stir in: 1 1/2 tsp. salt, 2 cups flour, 1 Pkg yeast softened in 1/4 cup warm water, 1 egg slightly beaten. Add 4 1/2 to 5 cups flour. Then knead on floured surface until smooth. About 10 mins. Place in greased bowl & grease top of dough. Cover, let rise until dough doubles its size. Punch down. Divide into 4ths, cover let rise 10 mins. roll out 1/3 thick. Combine: 3/4 sugar, 1 1/2 tsp. cinnamon. Spread onto rectangle with 1/4 of the mixture. Roll it up and seal well. Place in small greased bread pans. Cover let rise until double. Bake at 350 for 45 mins. Cool and then mix 1 cup conf. Sugar, 4 tsp.orange juice and 1 tsp. rind of an orange for glaze to drizzle onto the bread.
4: Cinnamon Rolls--Glenda Hon | In small bowl mix 1/2 cup warm water, 2 pkgs of dry yeast. Set aside. In lg bowl mix: 1/2 cup sugar, 1/2 cup shortening, 2 TBSP salt, Stir in 2 cups warm milk (NOT HOT) add 2 eggs beaten with fork, 4 cups flour beat well. Then add another 3 1/3 cups flour. Knead till you have a soft ball-about 10mins.(it is sticky) Grease bowl and put dough in it and cover with damp cloth. let rise for 2 1/2 hrs or until it doubles its size. Punch down and put on several damp cloths and Ref over night. In the Morning:Make 3 balls of dough. Let them rise for 10 minutes with wet cloth covering them. Roll each out twice as long as wide. Filling: 10 TBSP of melted butter in pan. add 1 1/2 cups of brown sugar. 6 tsp. cinnamon put on top of dough, roll as tight as you can. cut into 1 inch wide. Pinch seems let rise 1 hr covered with wet cloth. Bake 350 for 18-23 mins. | Frosting: 1 cup powder sugar, 1/2 tsp. melted butter, 1 TBSP hot water. put frosting on hot rolls dip in chopped nuts (optional)
5: Cinnamon Rolls-Doris Terrell | 4 1/4 to 4 3/4 cups all Purpose flour, 1 pkg active dry yeast, 1 1/4 cup milk, 1/4 cup sugar, 1/4 cup oleo, 1 tsp. salt, 2 eggs, 6 TBSP Oleo softened, 1/2 cup packed brown sugar, 2 tsp. cinnamon. In a lg bowl combine flour & yeast. Heat the milk, sugar, 1/4 cup oleo & salt just until mixture is warm. (120 -130 degrees) and when the Oleo is almost melted stirring constantly add the milk mixture to the flour mixture) Add eggs. Beat with mixer on low 30 seconds and scrape sides of bowl constantly. Beat on high 3 mins. Use a spoon stir in as much of the remaining flour as you can. (dough will be soft) Turn dough out on lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. 3-5 minutes total. Shape dough into a ball. Place dough into a lightly greased pan. Rise in warm place to double about 1 to 1 1/2 hrs. Dough is ready when you can press fingers 1/2 inch into dough and indentation remains. On lightly floured surface punch dough down. Divide dough in half and shape into balls. Let stand for 10 minutes. On lightly floured roll half the dough to 12 x 8 inch. Spread with 3 TBSP oleo(softened) Combine brown sugar, cinnamon and sprinkle over rectangle roll up from short side. seal edges. Make second roll with rest of dough. Slice dough roll into 8 pieces. Arrange cut side down in greased 3 x 9 x2 pan. Let rise till it doubles. About 30 minutes. Bake at 350 for 25-30 mins. Bake till brown. Invert on rack, cool and drizzle with glaze. MAPLE GLAZE: In small bowl combine 1/2 cup sifted conf. sugar, 2 TBSP maple syrup or 1/2 tsp. maple extract & enough water or milk for drizzling consistency. Stir in 1/4 cup pecans. (optional) POWDER SUGAR GLAZE: combine 1 cup conf sugar, 1 tsp. vanilla, & enough milk to drizzle
6: Orange Blossom Cookies Glenda Hon | 6 oz nestle chocolate chips, 1/2 cup sugar, 3 TBSP corn syrup, 1/2 cup orange, juice, 2 1/2 cups vanilla wafers (12 oz box), 1 cup finely chopped nuts (pecans or walnuts) Powder sugar Melt 1st 3 ingredients and then add orange juice-mix well. In lg bowl crush vanilla wafers and nuts. Add chocolate mixture-mix well. Form into 1 inch balls. Roll in powder sugar. Seal in foil for several days or put into Tupperware. | Pastry Cookies--Glenda Hon 2 sticks real butter, 2 cups flour, 1 -8oz cream cheese Mix well-roll on floured surface. Use base of glass to make circles. Drop filling into middle of each. Fold & pinch edges. Crimp edges with a fork. Bake at 350 degrees for 15-18 mins. on ungreased cookie sheet. Put powder sugar on them when they come out of oven. Filling: Solo cherry, or raspberry in a can | Orange Drop Cookies Doris Terrell (Makes 6 dozen) 1 1/2 cup packed brown sugar,1 cup butter, 2 eggs, 1 TBSP grated orange peel, 1 tsp.vanilla, 3 cups sifted flour., 2 tsp. baking powder, 1 tsp.soda, 1/2 tsp. salt, 3/4 cup buttermilk Cream sugar, butter. Add eggs, orange peel, vanilla. Beat until fluffy. Sift dry ingredients together and add to creamed mixture. Alternating with buttermilk beating after each addition. Drop onto ungreased cookie sheet. Bake 350 for 10-12 mins. While cookies are warm frost with Orange Icing: 3 TBSP orange juice, 3 TBSP butter stir in 3 cups sifted powder sugar.
7: Orange Ref. Cookies Doris Terrell (Makes 6 dozen) 1/2 cup shortening, 3/4 cup sugar, 1 egg, 2 TBSP evaporated milk, 1 1/2 tsp.grated orange rind. 1 tsp. vanilla 2 cups all purpose flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt. 3/4 cup pecan halves. Cream shortening, gradually add sugar, beating at med. speed with mixer until light and fluffy. Add egg, evaporated milk, orange rind and vanilla, beat well. Combine flour, baking powder, salt and cream mixture well. Shape dough into 2 halves 12 x2 in. rectangles. Place pecans down center lengthwise. Wrap logs in waxed paper. Chill 2 hrs. cut dough into 1/4 in. slices. Place on ungreased cookie sheet. Bake 350 for 8-10 mins. or until lightly brown. | Cream Wafers Glenda Hon (5 dozen) | 1 cup soft butter, 1/3 cup whipping cream, 2 cups flour, granulated sugar Filling: 1/4 cup soft butter or margarine, 3/4 confectioner sugar, 1 tsp vanilla, mix until smooth. Add tint of food coloring Mix thoroughly butter, cream & flour. Cover and chill. Heat oven to 375 degrees. Roll about 1/3 of dough at a time on a floured surface. Keep remaining dough refrigerated until ready to roll. Cut into 1/2 inch circles. Transfer rounds with spatula to piece of waxed paper that is heavily coated with sugar. Turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7-9 minutes or until light golden. cool. Put cookies together in pairs with creamy filling.
8: Oatmeal Fruit Pizza | Crust: 1 cup flour, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 tsp baking soda, 1/2 tsp. salt, 1/2 cup shortening, 1 egg, 2 TBSP milk, 1/2 tsp. vanilla, 1 1/2 cups rolled oats. Sift dry ingredients. Add shortening, egg, milk, vanilla and mix well. Stir in oats. Spread in pizza pa and bake 10 min. at 375. Let cool. Frosting: 8 oz cream cheese, 1/4 cup sugar, add a little sour cream to thin it out. spread over crust. Arrange fresh fruit (I use strawberries) atop of cream cheese mix. Heat until | No Bake Quick Cookies Doris Terrell | Mix together and then set aside: pinch of salt, 1 cup chopped nuts (optional), 3 cups oatmeal, 3 TBSP cocoa. Mix and boil for 3-4 mins. 1 stick oleo, 1/2 cup milk, 2 cups sugar, 1/2 cup peanut butter. Then mix ingredients that were set aside with boiled mixture and drip from spoon on wax paper and set fore 2 hrs. Do not boil over 4 mins!! | Recipe was given to me by one of my mom's friends. | Oatmeal Cookies Lisa Terrell | 3/4 cup veg. shortening, 1 cup packed brown sugar, 1/2 cup sugar, 1 egg, 1/4 cup water, 1 tsp. vanilla, 3 cups oats (uncooked), 1 cup flour, 1 tsp. salt, 1/2 tsp. soda Beat shortening, sugar, eggs, water, vanilla until creamed. Add remaining ingredients. Mix well. Roll dough into small balls and bake at 350 for 10-12 mins.
9: Oatmeal Scotchies--Lisa Terrell | 1 1/4 cup flour, 1 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1 cup(2 sticks of butter) softened, 3/4 cup sugar, 3/4 packed brown sugar, 2 eggs, 1 tsp. vanilla extract or grated peel of 1 orange. (I use the orange peel) 3 cups quick cooking oats, 1 2/3 butterscotch morsels. Combine flour, B. Soda, salt, cinnamon. Beat in butter, sugar, B. Sugar, eggs, vanilla with mixer. Gradually beat in oats and morsels. Drop by rounded TBSP onto ungreased baking sheet. Bake at 375 for 7-8 mins. | Cream Cheese Cookies Lisa Terrell | 1/3 cup brown sugar 1/3 cup butter, 1 cup flour, 1/2 cup sugar, 8 oz cream cheese softened, 1 egg, 2 TBSP milk, 1 TBSP lemon juice, 1/2 tsp vanilla Cream butter with brown sugar. Add flour. Make crumbs-reserve 1 cup for topping. Press remainder into bottom of an 8 inch square pan. Bake 350 degrees for 12-18 mins. or until lightly browned. Blend Sugar, cream cheese until smooth. Add egg, milk, lemon juice, vanilla. Spread over crust sprinkle remaining crumbs on top. Bake at 350 for 25 mins, cool, cut refrigerate. | Mexican Wedding Cookies Lisa Terrell One of Gail Terrell Jr. favorite cookies | 1 cup unsalted butter-room temp. 1/2 cup confect. sugar plus more to coat cookies, 1 tsp. vanilla extract, 1 3/4 cups all-purposed flour plus more for dusting hands, 1 cup pecans chopped very small. Line cookie sheet with parchment paper. Use mixer, cream butter/sugar on low speed until smooth. Beat in vanilla at low speed gradually add flour and mix in pecans with spatula. With floured hands take about 1 TBSP of dough and shape into a ball. Bake 40 minutes at 275 degrees. Let cool enough to roll in powder sugar.
10: 3/4 cup butter, 2 eggs, 1 tsp.vanilla, 2 1/2 cups flour, 1 tsp.baking powder, 1 tsp. salt, 1 cup sugar Mix all ingredients -chill for 1 hr. Roll out dough on counter-cut into shapes or roll into small balls, Bake at 400 degrees for 6-8 mins. | Sugar Cookies Elaine N-Gail's Aunt 2/3 cups shortening, 3/4 cups granulated sugar, 1/2 tsp. vanilla, 1/2 tsp. almond extract, 1 egg, 4 tsp. milk, 2 cups flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt Cream shortening, sugar & vanilla. Add egg/beat till light & fluffy. Stir in milk. Sift dry ingredients. Blend into creamed mixture. Divide dough in half. Chill 1 hour On lightly floured surface roll 1/8 inch thickness. Cut in shapes. Bake on greased cookie sheet at 375 for 6-8 mins. Chill other half of dough until ready to use. Frosting: Powder sugar, milk, almond extract mixed to thin/med consistency. | Sugar Cookies --Aunt Boots (Lisa's Aunt Boots) | Sugar Cookies Doris Terrell- her mother's recipe 1 cup oleo, 2 cups sugar, 2/3 tsp. soda, 1/2 tsp. salt, 1 tsp. vanilla, 3 eggs, 3 2/3 cups sifted flour, 2 tsp. baking powder Cream oleo, sugar, soda, salt & vanilla Add beaten eggs. Sift flour & baking Powder together. Add to creamed mixture. Chill dough until firm enough to roll out on floured pastry cloth. roll a little sugar on top of dough. Cut with biscuit cutter or shapes. Bake at 425 until brown on greased floured cookie sheet. This recipe is very old & Miss Opal Hayes (69 years old) has won many blue ribbons with it. She says do not add any liquid other than the eggs...(Doris wrote this on her recipe card)
11: Peanut Butter Blossoms--Glenda Hon | 1 3/4 cups flour, 1 tsp. salt, 1/2 cup sugar, 1/2 cup packed brown sugar, 1/2 cup shortening, 1/2 cup peanut butter, 1 egg, 2 TBSP milk, 1 tsp. vanilla, about 48 unwrapped Hershey Chocolate kisses. Mix all ingredients. Lightly grease cookie sheet. Shape into balls--roll balls into sugar to coat. Bake at 375 for 10 mins. Cool and place a kiss on top. | Peter Pan Cookies Doris Terrell (Makes 5 dozen) 1 cup Crisco, 1 cup peanut butter, 1/2 tsp. salt, 1 cup sugar, 1 cup brown sugar-packed, 2 eggs, 1 TBSP milk, 2 cups flour, 1 tsp. soda, Combine and mix: Crisco, peanut butter, salt. Add sugar gradually and cream throughly. Add eggs & milk, mix well. Sift flour and soda and mix well. Drop by teaspoon onto greased cookie sheet and press lightly with fork. Bake at 325 degrees for 15 mins. This recipe came from Aunt Jenny's recipe book. She said spray but I wrote in Crisco since I never buy spry anymore. Crisco or Oleo either one is fine. With my newer cookie sheets these cookies cooked quicker than 15 mins. (Doris wrote this on her recipe card) | Peanut Butter Cookies Lisa Terrell 1/2 cup sugar, 1/2 cup packed brown sugar, 1/2 cup of peanut butter, 1/4 cup shortening, 1/4 cup butter or stick margarine, softened, 1 lg egg, 1 1/4 cups flour, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, sugar for rolling cookies Beat sugar, brown sugar, peanut butter, shortening, butter and egg in lg bowl with mixer on med. speed. stir in flour, baking soda, baking pwder and salt. Shape into 1 1/4 inch balls. flatten with crisscross pattern with folk. Dip in sugar and bake at 375 degrees for 9-10 mins.
12: Burst of Lemon muffins Lisa Terrell (1 dozen) 1 3/4 cups flour, 3/4 sugar, 1 tsp. baking powder 3/4 tsp. baking soda, 1/4 tsp. salt, 1 cup lemon or vanilla yogurt, 1/3 cup butter melted, 1 egg, 1-2 TBSP grated lemon peel, 1 TBSP lemon juice, 1/2 cup flaked coconut Topping: 1/3 cups lemon juice, 1/4 cup sugar, 1/4 cup flaked coconut toasted Directions: combine 1st 5 dry ingredients. In another bowl beat yogurt, egg, butter, lemon peel and juice until smooth. Stir into dry ingredients until moistened. Fold in coconut. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes. cool In sauce pan combine lemon juice, sugar. Cook and stir until sugar is dissolved. Stir in coconut. With toothpick poke holes in each muffin and pour mixture over each muffin. | Chocolate Chip Cookie Cupcakes--Jen N. (Gail's cousin in-law) | 24 pull a part chocolate chip cookies (frozen) 1 yellow cake mix 1 Jar chocolate frosting muffin papers Follow cake box mix instructions. Fill muffin tray half full (2/3 full) of cake mix. Place frozen cookie dough into center of each muffin. Bake at 350 for 16-17 minutes. insert toothpick into muffin part not cookie dough to see if done. If toothpick comes out clear muffins are done.
13: Black Bottom Cupcakes-Glenda Hon | Topping: 4 oz pkg cream cheese, 1 egg white, 1/4 cup sugar, dash salt, 1/2 cup chocolate chips Beat the 1st 4 ingredients together until fluffy. Then add chocolate chips & stir. (Set aside) Batter: 1 1/2 cup flour, 1 cup sugar, 1/4 coco, 1 tsp soda, 1/2 tsp salt, 1/2 cup vegetable oil, 1 egg, 1 cup water, 1 tsp vinegar Sift together dry ingredients then add the rest of the ingredients and beat well. Then put into cupcake pan with paper cups in each one. Then spoon a generous teaspoon of topping onto the batter. Bake at 350 for 20-25 minutes. | Makes 2 1 size crust 4 cups flour, 1 3/4 cups vegetable shortening, 1 TBSP sugar, 2 t salt, 1 TBSP vinegar, 1 egg, 1/2 cup cold water With knife cut the 1st 4 ingredients until it looks like peas. In separate dish, beat remaining ingredients. Then combine the 2 mixtures stirring with a fork until all ingredients are moistened. Then with hands mold dough into a ball. (Chill 15 mins. before rolling into shape). Dough can be left in refrigerator up to 3 days or frozen until pies are ready to be used. | Pie Crust--Frances Queen (fool proof)
14: Apple Pie Filling with Crumb Topping -Glenda Hon | 3/4 cup sugar or 1 cup, 2 TBSP flour, 1 1/2 tsp. cinnamon, 1/8 tsp nutmeg, 1/4 tsp. salt, 6-7 cups apples, 2 TBSP butter-only if its not a crumb topping. If pie crust is dough use butter. Crumb topping: 1/2 cup butter, 1/2 cup brown sugar, 1 cup flour Mix all together until it looks like small peas. Add to top of pie or use as a crust. Bake at 400 for 45-55 minutes. | Apple Pie- Doris Terrell | 8 apples, 2 tsp. flour, 1/2 cup brown sugar, 1/3 cup white sugar, 1/4 tsp. nutmeg, 1/2 tsp. Cinnamon or little more. (I used about 2/3 tsp.) 1 TBSP lemon juice. 1 TBSP butter. Mix all dry ingredients. Put little of the dry mixture in pie shell & add thinly sliced apples. Then Put rest of dry ingredients over apples & dot with butter. Top with crust and bake at 400 for about 50-60 mins. | Strawberry Pie- Doris Terrell | 4 cups strawberries (hulled & washed), 3/4 cup sugar, 3/4 cup water, 2 TBSP strawberry jello, 3 TBSP cornstarch or flour. 2 TBSP butter, 1/4 tsp salt, Crush 1 cup berries in small pan. Add the 3/4 cup water, bring to boil and simmer 3 mins. Strain juice from cooked berries and add enough water to make 1 cup liquid (if berries don't make cup) Combine sugar, flour, salt in sauce pan & add liquid slowly. Stir until smooth. Bring to boil, stirring constantly. Cook 2-3 mins. or until thick and clear. Remove from heat and cool. Arrange berries in cooked pie shell. Pouring glaze over them so that all are coated well. chill and serve with whipped cream. (I use 1 TBSP butter in last pie and it was plenty.)
15: Pumpkin Pie- Violet Hon | 1 lg. can of pumpkin (Libby's 29 oz can) , 1 1/2 cups sugar, 1 tsp. salt, 1 tsp., ginger, 2 tsp. cinnamon, 6 eggs-slightly beaten, 2 cups cream (evaporated milk), 2 cups milk, pastry crust (I use fool proof crust-see recipe). Mix pumpkin, sugar, salt, ginger, cinnamon. Mix in slightly beaten eggs to the mixture. Then add cream & milk. Mix well. Put into your pie crust & bake at 450 for 10 mins. Then bake at 325 for 50 mins. or until knife comes out clear. | 2 cups water, 1 cup sugar, 2 tsp cream of tartar, 20 Ritz crackers (unbroken), cinnamon, nutmeg, brown sugar, butter Mix together the water, sugar, cream of tartar, boil for 5 mins. Add Ritz crackers & boil 2 mins. more. (Don't stir). Pour into pie crust and sprinkle with cinnamon, nutmeg, brown sugar. dot with butter and put on top crust. Bake at 350 for 30 mins. | Mock Apple Pie | Lemonade Pie- Doris Terrell | 1- 6 oz frozen lemonade concentrate, 1- 12 oz cool whip, 1 can sweetened condensed milk, 1 graham cracker crust. Thaw lemonade, mix all ingredients, pour into crust & freeze until ready to serve. | Coconut Cream Pie-Doris Terrell | 1 cup white sugar, 4 TBSP flour, 1 tsp. vanilla, 2 egg yolks, 3/4 cup milk, 1 TBSP butter, 3/4 cup coconut, Blend sugar & flour together in sauce pan. Then mix egg yolks & milk together & add to flour -sugar mixture. Add butter. Cook & stir constantly over med. heat until thick & bubbly. Remove from heat and add 1 tsp vanilla, 3/4 cup coconut. Pour into baked pie shell and add meringue. Meringue: Beat together 2 eggs whites, 2 TBSP sugar, 1 tsp cream of tartar. Bake at 325 for 10-15 mins. or until lightly brown.
16: Abby's Kentucky Pecan Pie Phonenix Hotel, Lexington, Ky Doris Terrell (Stayed here on her honeymoon) | 1 cup white corn syrup, 1 cup dark brown sugar, 1/3 tsp. salt, 1/3 cup melted oleo, 1 tsp. vanilla, 3 whole eggs (slightly beaten), 1 heaping cup shelled whole pecans Combine syrup, sugar, salt, butter & vanilla. Mix well. Add slightly beaten eggs. Pour into 9 inch unbaked pie shell. Sprinkle pecans over all. Bake at 350 for 45 mins. When cool you may top with whipped cream or ice cream., but nothing tops this..(chef gave Abby's recipe to me) | Rhubarb Pie-Doris Terrell | 4 cups rhubarb, 1 pkg (3 oz) strawberry Jello, 1/2 cup flour, 1 cup sugar, 1/4 cup melted oleo. Arrange rhubarb in uncooked pie shell. Sprinkle with Jello. Combine remaining ingredients & sprinkle on top of pie. Bake at 350 for 50.
17: 1/2 cup slivered almonds-finely chopped, 1 1/3 cups (15 oz can ) Eagle Brand condensed milk, 1/3 cup lemon juice, 1 tsp vanilla, 1/2 cup whipping cream-whipped Make Pastry crust. Sprinkle crust with almonds. Prick crust and bake at 500 for 10 mins. Combine milk, Lemon juice, vanilla, almond extract. Stir until mixture thickens. Fold in whipped cream. Spoon into pie shell. Top with cherry glaze or canned pie filling. Chill 2-3 hrs. Cherry Glaze: 2 cups (1 lb can) pitted sour cherries drained, 2/3 cups cherry juice, 1/4 cup sugar, 1 TBSP cornstarch, 2-3 drops red food coloring. Blend cherry juice with sugar & cornstarch. Cook over low heat. Stirring constantly until mixture is thickened and clear. Add cherries/food coloring. Spread over cream filling chill. | Almond Crust Cherry Cream Pie- Violet Hon | Grape Pie-Doris Terrell | Pastry for 8 inch pie. (Double crust), Remove skins from 4 cups concord grapes. Put pulp in sauce pan and bring to a rolling boil. While hot put through strainer to remove seeds. Mix strained pulp with skins. Mix together 1 cup sugar, 3 TBSP flour, 1 tsp lemon juice. Stir into grapes. Pour into pie crust & dot with 1 TBSP butter. Put top crust on & fold under bottom crust. Build up fluted edge or seal with fork. Cut about 4 slits in top crust for steam to escape. Bake at 400 for 40 mins.
18: Chocolate Ribbon Pie Lisa Terrell (given to by friend Angela Spears) | 4 oz cream cheese, softened, 2 TBSP sugar, 1 TBSP milk, 1 tub cool whip thawed, divided, 1 prepared chocolate flavor crumb crust (6 oz or 9 inch), 2 cups cold milk, 2 pkg. (4 serving size each) Jell-o Chocolate flavor instant pudding & pie filling (fat-free-sugar free) Beat: cream cheese, sugar, & 1 TBSP milk in lg bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. Pour: 2 cups milk into lg. bowl. Add pudding mixes. Beat with wire whisk 2 mins. (mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hrs or until set. Just before serving spread remaining whipped topping over pudding layer. Garnish with shaved chocolate or chocolate curls | Banana Cream Pie Lisa Terrell | 1 Graham cracker crust (pre-made), 4 bananas, thinly sliced, 2 TBSP lime juice, 1 envelope unflavored gelatin, 1/3 cup sugar, 1 1/2 cups plain non-fat yogurt, 1 tsp vanilla extract Toss bananas with lime juice, reserve 1 cup. Arrange bananas over crust. In small sauce pan sprinkle the gelatin over 1/2 cup cold water, let stand 2 mins. Add sugar-cook over med-high heat, stirring constantly, until the mixture boils and the gelatin & sugar dissolve 2-3 mins. Remove from heat, whisk in the yogurt & vanilla. Pour into the pie crust. Arrange the reserved bananas over pie. Cover & refrigerate with plastic wrap, until chilled 2-3 hrs.
19: Georgia Peach Pie Lisa Terrell | Crust: see Glenda Hon's recipe to make a crust Filling: 1 can (29 oz) peaches in heavy syrup,3 TBSP reserved peach syrup 3 TBSP, cornstarch, 1 cup sugar, divided, 3 eggs, 1/ 3 cup buttermilk, 1/2 cup butter or margarine, melted, 1 tsp. vanilla Gaze: 2 TBSP butter or margarine, melted and additional sugar Heat oven to 400 degrees For filling, drain peaches, reserving 3 TBSP syrup; set aside. Cut peaches into small pieces; place in lg bowl. Combine cornstarch and 3 TBSP sugar in med bowl. Add 3 TBSP reserved peach syrup; mix well. Add remaining sugar, eggs & buttermilk; mix well. Stir in 1/2 cup melted butter & vanilla. Pour over peaches; stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits on top of crust to allow steam to escape. Glaze: brush top crust with 2 TBSP melted butter. Sprinkle with additional sugar. Bake 400 degrees for 45 mins or until filling in center is bubbly and crust is golden brown. | Chocolate Éclair | 1 box graham crackers, 2 small boxes Instant French vanilla pudding, 3 cups milk, 1 large cool whip, 1 can chocolate icing Put layer of crackers on bottom of 13 x 9 pan. Mix pudding with milk until thick. Fold in cool whip. Pour half of mixture over crackers. Put another layer of crackers on top of pudding mix. Pour rest of mix evenly on top of crackers. On top of pudding mixture melt icing in microwave and pour evenly over crackers. Chill in fridge for several hours. So pudding can soften crackers.
20: Rice Pudding--Dot Queen (Lisa's grandma) | 1 cup cooked rice, 6 eggs, 1 TBSP vanilla, 1 tsp. cinnamon, 1 1/4 cup sugar, 2 cans evaporated milk, a pinch of salt, bread thats been dried in oven cut up. In blender: Mix all ingredients except rice & bread. Pour mixture over rice & bread and bake at 350 degrees for 40-45 minutes | 4 cups milk, 1 egg, well beaten, 1 pkg. (4 serving size) Jello vanilla flavor pudding & pie filling (NOT Instant) 1 cup minute rice, 1/4 tsp cinnamon, 1/8 tsp nutmeg Gradually stir milk & egg into pudding mix in lg sauce pan. Add rice. Stir over med. heat until comes to a boil. Cool 5 minutes stirring twice. Pour into dessert dishes. Sprinkle with cinnamon & nutmeg. Serve warm. For chilled pudding place plastic wrap on surface of hot pudding. Refrigerate for at least 1 hr. Stir before serving and sprinkle with cinnamon & nutmeg. Makes 5 cups or 8 servings. | Rice Pudding--Doris Terrell | Bread Pudding | --Dot Queen | 2 slices dry or a couple days old bread (I like to use hot dog buns-browned in | oven), 3 eggs, 1/2 cup sugar, 1/8 tsp cinnamon, 2 cups evaporated milk, 1 tsp vanilla | Lightly grease pan. Mix up all the ingredients and put mixture into oven. Bake 350 degrees for 35-40 mins. | Tip: Put water in a lasagna dish and then put casserole dish inside dish. 1/2 inch water. | Ice Cream Sandwich Dessert-- Lisa-Terrell--given to by friend Angie Sills | 1 box of ice cream sandwiches, 1 large tub of cool whip, 3-4 Butterfingers candies Place ice cream sandwiches in pan, top with cool whip and then sprinkle with crushed Butterfingers candy bars.
21: Apple Rice Pudding Doris Terrell 6 plain unsalted rice cakes, 2 apples , cored/quarter,1 cup apple juice, 1/3 cup non-fat dry milk, 1 egg, 1 tsp. cinnamon, 1 tsp. vanilla, non-dairy topping (optional).Preheat oven to 350 degrees. In casserole dish break up rice cakes. In blender: coarsely chop apples, apple juice, dry milk, egg, cinnamon & vanilla. Pour mixture over rice cakes. cover dish with foil. Bake 20 minutes. Serve warm with non-dairy topping and apple juice. If desires. Serves 6 | Oreo Ice Cream Dessert--Lisa Terrell (Given to by friend Bev Sills) 16 oz pkg. Oreo cookies, broken into 1 inch chunks, 4 TBSP melted butter, 1/2 gallon vanilla ice cream, softened, 12 oz chocolate topping (not syrup), 8 oz cool whip, thawed, 1/2 cup chopped peanuts (optional) set aside 1 cup crushed Oreos for top. Mix Oreos/butter and press into 13 x 9 dish. Spread ice cream on Crushed Oreo crust. Pour topping over ice cream. Spread with cool whip. To with reserved cup of Oreos and optional nuts. Freeze and serve. | Layered Banana Pudding--Lisa Terrell | 48 vanilla wafer, divided, 2 1/2 cups milk, 1 pkg. (4 serving size) vanilla flavor cook and serve pudding and pie filling, 2 medium bananas, sliced, divided, 1 tub (8oz) frozen non-dairy whipped topping, thawed, divided Line bottom and sides of 8 x 8 x 2 inch square with half of wafers. IN medium saucepan combine milk & pudding mix. Cook and stir over medium heat until boiling. Remove from heat. Pour hot pudding mixture into a bowl. Cover surface of the pudding with plastic wrap. Refrigerate at least 3 hrs. or until pudding is completely cooled. Top wafers with half of bananas then half of pudding, then whipped topping. Repeat
22: Vanilla Cream Fruit Tart--Shelley Woodby (Gail's sister) | 3/4 cup butter or margarine softened, 1/2 cup confectioners sugar, 1 1/2 cups all purpose flour, 1 pkg (10 oz) vanilla chips, melted and cooled, 1/4 cup whipping cream, 1 pkg. (8 oz) cream cheese, softened, 1 pint strawberries, sliced, 1 cup blueberries, 1 cup raspberries, 1/2 cup pineapple juice, 1/4 cup sugar, 1 TBSP cornstarch, 1/2 tsp lemon juice Cream butter & confectioners sugar. Beat in flour (mixture will be crumbly) Pat into the bottom of a greased 12-in pizza pan. Bake at 300 for 25-28 mins. or until lightly browned. Cool. In another mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Chill for 30 mins. Arrange berries over filling. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat. Boil for 2 mins. or until thickened stirring constantly. Cool: brush over fruit. Chill 1 ht. before serving. Store in the refrigerator. | Cherry Cheese Torte-- Glenda Hon 2 pkgs (3 oz each) ladyfingers, 1 pkg (8 oz ) cream cheese, softened, 1 cup plus 1 tsp sugar divided, 2 tsp.vanilla extract, divided, 2 tsp lemon juice, 1 tsp grated lemon peel , 2 cups whipping cream, 1 can (21 oz) cherry or blueberry pie filling Place a layer of ladyfingers on the bottom and around the sides of an un-greased 9 inch spring form pan. In a large mixing bowl, beat the cream cheese, 1 cup sugar & 1 tsp. vanilla until smooth. Add lemon juice and peel, mix well. Cream until it begins to thicken. Add remaining sugar & vanilla; beat until stiff peaks form. Fold into cream cheese mixture. Spread half over crust. Arrange remaining lady finger in a spoke pattern over top. Evenly spread with the remaining cream cheese mixture. Top with pie filling. Cover and refrigerate overnight. Remove sides of pan just before serving.
23: Strawberries 'N" Cream Trifle --Elaine N. | 1/2 cup sweetened condensed milk, 1 1/2 cups cold milk, 1 pkg. instant vanilla pudding mix, 1 carton (8 oz0 frozen whipped topping, thawed, 1 prepared angel food cake or pound cake, 4 cups sliced fresh strawberries, 3 whole fresh strawberries In bowl whisk the sweetened condensed milk and milk.Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. cut cake into 1/2 inch cubes. Spoon a 3rd of the pudding mixture into a 4 qt trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries. Can add a few blueberries with each layer. | Fluffy Pineapple Torte--Glenda Hon | Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup butter melted, 2 TBSP sugar Filling: 1 can (12 oz) evaporated milk, 1 pkg (3 oz) lemon gelatin, 1 cup boiling water, 1 pkg (8 oz) cream cheese, softened, 1/2 cup sugar, 1 can (8 oz) crushed pineapple, drained, 1 cup chopped walnuts, divided Combine crumbs, butter, sugar. Press into a 9 x 13 x 2 inch baking dish. Bake 325 for 10 mins. Cool. Pour evaporated milk into a metal mixing bowl. Add the mixer beaters to the bowl and cover the bowl and beaters. Chill for 2 hrs. Meanwhile dissolve gelatin in water. Chill until syrupy. About 30 mins. Then beat milk until stiff peaks form. In another bowl beat cream cheese & sugar, until smooth. Add gelatin mix well. Stir in pineapples & 3/4 cups walnuts.Fold in milk. Pour over crust.Chill 3 hrs. or overnight. Sprinkle with remaining nuts.
24: The Next-Best-Thing to-Robert-Redford Dessert--Lisa Terrell | 1/2 cup butter, melted, 1 cup flour, 1 cup finely chopped pecans, 1 (8 oz) cream cheese softened, 1 cup sugar, 1/2 tsp. maple flavoring, 1 (8 oz) pkg.carton frozen whipped topping, thawed, 1 large pkg. instant chocolate pudding, 1 large pkg. instant vanilla pudding, 1/4 tsp almond extract, 3 cups cold milk, 2 TBSP grated unsweetened baking chocolate, 1/4 cups coarsely chopped pecans (topping) Mix melted butter, nuts & flour and press into a buttered 9 x 13 pan. Bake at 350 for 20 mins. or until lightly browned. Cool. Mix cream cheese, sugar & maple flavoring until smooth. Fold in 1/2 of whipped topping and spread over the cooled crust. Beat puddings, almond extract and milk until smooth and thick. Spread over the cream cheese layer. Top with remaining whipped toppings, grated chocolate and nuts. Refrigerate at least 2 hrs. | 2 cups vanilla wafer crumbs, 6 TBSP melted butter (do not use reduced fat) 2 (4 serving pkgs) instant vanilla pudding. 3 cups milk. 4 med. bananas, sliced. 20 oz can of crushed pineapple drained or 2 to 2 1/2 cups of sliced strawberries. 8 oz cool whip, 1/4 cup chopped nuts. Red maraschino cherries or sliced strawberries as garnish. In 9 x 13 glass baking dish mix together melted butter and crumbs. Press crumb mixture in dish to form crust. Beat vanilla pudding & milk for 2 mins. Spread the pudding over the crust & arrange the banana slices on top. Spread drained pineapples or strawberries . Spread shipped topping over the fruit & chill (to 3 hrs or overnight) Before serving drizzle chocolate syrup over & sprinkle with the nuts. Garnish with the cherries or strawberries | Banana Split Dessert --Doris Terrell
25: Lemon Delight --Doris Terrell | 1 cup of flour, 1 stick of butter, 1/2 cup chopped pecans, (8 oz) cool whip, 2 cups of powdered sugar, (8oz) cream cheese, 3 cups of milk, 2 pkgs. of instant lemon pudding 1st layer: flour, butter, pecans-mix & press in a 9 x 13 pan. Bake at 350 for 15 mins. (Cool) 2nd Layer: 1 cup of cool whip, powder sugar, cream cheese Mix & spread over 1st layer, cool 15 mins. 3rd Layer: mix 3 cups milk in 2 pkgs. of lemon instant pudding. Mix with mixer until thick-spread over 2nd layer. 4th Layer: Spread the rest of 8 oz container of cool ship over top of 4th layer. Sprinkle with pecans-Chill | Chocolate Dessert-Doris Terrell | Use a 10 x 13 dish. Use one pkg of Nabisco chocolate chips and dip each cookie one at a time in milk and line bottom of pan. Take 1 large size cool whip and add 1/3 cup sugar & 1 tsp vanilla to it. Put 1/2 of this on cookies. Add shredded coconut & chopped pecans to this. Then start over again with another layer of cookies. Add rest of cool whip, coconut & chopped pecans. Refrigerate overnight. Cut into squares & serve. Add a maraschino cherry in the middle of each square | Apple Dumplings--Gina Hon | 1 can Pillsbury grands buttermilk biscuits, 8 tsp butter, 4 small med sized granny Smith apples, peeled, cored, & halved, 3/4 cups sugar, 3/4 cups water, 1/2 cup butter, melted, 1 tsp vanilla, 1/2 tsp ground cinnamon Heat oven to 360. Lightly grease 1 9 x 13 inch glass baking dish. Flatten biscuits with rolling pin. Place 1 tsp butter in core area of each apple half. Wrap each biscuit around 1 apple half. Place seam side down in 9 x 13 pan. Combine sugar, water, melted butter and vanilla. Pour mixture over dumplings. Sprinkle dumplings with cinnamon. Bake uncovered at 350 for 35-40 mins. or golden brown and apples are tender.
26: Jello Dessert--Glenda Hon | 3 cups boiling water, 1 3 oz pkg orange Jello, 1 3 oz pkg. instant vanilla pudding, 1 3 oz tapioca pudding (cook and serve), 1 15 oz can mandarins oranges (drained), 1 8 oz can crushed pineapples (drained) 1 8 oz cool whip Boil water--add boiled water to dry orange, vanilla and tapioca pudding. Mix up well by hand. Let cool completely add mandarins/pineapples mix by hand. then add cool whip mix by hand. Put in refrigerator for at least 2 hrs. Add cool whip and mandarins on top for decorations. | Butter Logs--Doris Terrell | 2 1/4 cup flour, 1 cup confectioners sugar, 1/2 tsp. salt, 1/4 tsp cream of tartar, 1/4 tsp soda, 1 cup soft butter, 1 egg, slightly beaten, 1 TBSP water, 2 tsp vanilla, 1/2 cup chopped nuts. Combine flour, sugar, salt, cream of tarter, & soda in mixing bowl. Cut in butter until fine. Add remaining ingredients. mixing to form a dough. chill for easier handling. Shape by tsp into logs, balls or crescents. Place on ungreased cookie sheets. Bake at 350 for 12-16 minutes. Or until a delicate golden brown. While warm roll in confectioner sugar or cool and frost with a vanilla icing. | Mints Glenda Hon | 1 1/2 lbs. powder sugar, 1 stick butter, melted, (not Parkay), 8-10 tsp Hot water, 1/4 tsp oil flavoring. Color as desired. Start with 1 lb powder sugar, add water, butter, oil, then add more powder sugar as needed to make mixture thick enough to work with hands. Press into molds-then press out. Makes 130 mints.. | Nutty Noodle Clusters -- Doris Terrell | 2 (6 oz) chocolate chips, 2 (6 oz) butterscotch chips, 2 cans 3 oz each chow mein noodles, 1/2 cup or 1 cup cashews, Melt chocolate chips in heavy pan over low heat stirring constantly, remove from heat & stir in noodles & nuts until evenly coated. Drop by tsp on waxed paper and chill.
27: 2 Kroger sour cream Angel food cakes already made, 2 small boxes of cook and serve Lemon pudding, 1 lg. tub of cool whip Cut cakes into squares and place into a 13 x 13 pan . Pour cooked lemon pudding on top. Follow box direction to make pudding. Top with cool whip and let chill for a few hours. | Angel Food/Lemon Pudding Cake Dessert--Lisa Terrell (given to by friend Bev Sills) | Sugared Pecans-Doris Terrell | Buckeyes-Doris Terrell | 2 cups pecans, 1 cup sugar, 1/4 cup water, 2 TBSP white corn syrup, 1/2 tsp. Cinnamon, 1/4 tsp cream of tartar, pinch of salt Heat pecan in 300 oven until crisp. boil sugar, water & corn syrup to hard thread stage or 220 degrees. Remove from heat. Add cinnamon, cream of tartar & salt. do not stir. Pour in Pecan, stir until granular. Pour out onto waxed paper. Cool | 4 TBSP soft butter, 12 oz chunky peanut butter, 2 cups conf. sugar, 3 cups rice Krispies. Cream first 2 ingredients well. Add sugar & rice Krispies and form into balls size of buckeyes. In double boiler melt together 12 oz chocolate chips 1/3 block of paraffin. Use tooth pick to hold ball & dip in chocolate 1/2 way. Put on wax paper. chill before removing. | Peanut Butter Cups-Patty Queen 2 big bars of milk chocolate, 2 TBSP peanut butter Melt the milk chocolate over a double boiler. Then add the peanut butter & put mixture into paper cups. Set in refrigerator for a short time or until thick. Decorate with frosting | Snow Ice Cream- Lisa Terrell 1/2 cup milk 1/4 tsp vanilla 1/4 cup sugar 4 cereal bowls full of fresh snow Mix together and enjoy
28: Hungarian Nut Roll--Glenda Hon | 6 cups flour, 1/2 lb butter, 3 TBSP shortening, 1 tsp salt, 1 pkg. yeast, 3 egg yolks, 1 3/4 cup warm milk (note active yeast with warm water and a pinch of sugar) Mix 1st 5 ingredients as you would make a pie crust. Add egg yolks, milk and yeast. Put in refrigerator overnight. Remove & cut dough into 8 sections. Roll each section thin and add nut filling. Nut Filling: 2 lbs walnuts, 1 lb brown sugar, 1 tsp maple flavoring, 3 egg whites. Add some evaporated milk as needed. Grind up nuts, add brown sugar. Beat up egg whites slightly & add to nut mixture. Add flavoring & enough milk to make a soft paste. Spread over dough & roll up . Bake at 350 for 35-45 minutes. Cool. Can be frozen | Strawberry Shortcake-- Lisa Terrell | 2 1/3 cups Bisquick mix , 1/2 cup milk, 3 TBSP sugar, 3 TBSP butter or margarine, melted, 1 container (8 oz) frozen shipped topping, thawed. Mix ingredients - place in baking dish. Sprinkle top with sugar .Heat oven 425. Bake 10-12 minutes or until golden brown. Add strawberries that have been sitting in 1/2 cup of sugar in fridge. | Rice Krispies Treats--Lisa Terrell | 3 TBSP butter/margarine, 4 cups mini marshmallows, 6 cups Rice Krispies In saucepan: melt butter (low heat). Add: marshmallows and stir until completely melted. Remove from heat. Add rice Krispies. Stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2 inch squares when cool.
29: Cinnamon Apple Baklava-- Doris Terrell | 6 granny smith apples, 4 golden delicious apples, 2 TBSP unsalted butter, 1/3 cup +1/2 cup sugar, 2 tsp cinnamon. 2 1/2 cups toasted walnuts, 1 tsp. grated lemon peel, 24 sheets Phyllo dough, 1/2 cup butter. 3 TBSP dried bread crumbs, 2 TBSP honey, whipped cream. Peel & slice apples . Place them in sauce pan with butter, sugar, & cinnamon. Cook about 20 minutes. Use six layers of Phyllo dough and place on bottom of a buttered 9 x 13 pan. Mix nuts, lemon peel, cinnamon & sugar. Put 1/2 on first 6 sheets of dough. Cover with 6 more layers of dough each buttered. Then add apple mixture on top of dough. Place 6 more layers of dough on top (buttered) Add rest of nut mixture and top with another 6 layers of dough buttered. Place bread crumbs on top, butter a little more. Slice in diamond shapes. Bake at 400 for 35-40 minutes. Drizzle with honey. | Cheese Danish-- Shelley Woodby | 1 TBSP sugar, 1 tsp cinnamon, 5 tortillas (6-7 inch diameter), nonstick cooking spray, 1 cup cold milk, 1 (4 serving size) Jello Instant vanilla pudding and pie filling, 1 8 oz cream cheese, 2 cups cool whip Mix sugar/cinnamon. Spray each side of tortillas with cooking spray. Sprinkle each side of tortillas with sugar/cinnamon. Cut into 4 wedges using pizza cuter. Stand rounded edge of each tortilla in bottom of muffin cup by curling in sides. Bake 10 minutes or until lightly browned and cripsy. Cool in pan. Pour milk in bowl. Add pudding mix. Beat at low speed with mixer until blended, 1-2 mins. Beat in cream cheese until smooth. Gently stir in cool whip. Refrigerate at least 1 hr. Fill each tortilla shell with about 3 TBSP of topping mixture using pastry bag. Refrigerate or freeze to let set. Freeze well for two weeks. Thaw about 30 minus or before serving.
30: Strawberry Pretzel Dessert Lisa Terrell | 3/4 cup margarine, melted 3 tsp. brown sugar 2 cups crushed finely pretzels 8 oz. cream cheese 1 large cool whip 1 cup sugar 2 cup boiling water 2 (3 oz) pkg strawberry Jello 2 (10 oz) pkg. Frozen sliced strawberries. | Mix melted margarine with 3 tsp of brown sugar and pretzels. Press into a 9 x 13 inch pan. Bake 8 minutes at 400 degrees and cool. Mix cream cheese,1 cup sugar and cool whip: Mix well. Spread over cooked pretzel mixture. Chill. Mix Jello, boiling water and frozen strawberries. Let stand 10 minutes or until thickened. Pour over top and refrigerate. Cut into squares to serve. | Chocolate Strawberry Torte Angela Spears-friend of Lisa Terrell | 1/2 cup plus 2 tsp. butter (no substitutes), divided 2 cups chocolate graham crackers crumbs (about 26 squares) 1/4 cup sugar 1 carton (12 0z) cool whip-thawed 1 cup sour cream 1 package (3.9 oz) instant chocolate pudding mix 1 pint fresh strawberries, sliced 1 square (1 oz semisweet chocolate (she used nestle chips) | Melt 1/2 cup butter. In bowl, combine: cracker crumbs, melted butter and sugar. Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch. spring form pan: refrigerate. Beat cool whip, sour cream, pudding until blended. Spread half over the crust. Arrange strawberries over the top. Spread remaining filling. Melt chocolate and remaining butter. Stir until smooth. Cool and drizzle over filling. Refrigerate at least 4 hours.
31: Peach Cobble--Lisa Terrell | 1/4 cup butter, 4 cups peeled/sliced peaches, 1/2 cup sugar 1 TBSP. plus 2/3 cups Bisquick, 1/2 tsp. cinnamon 2 TBSP. firmly packed brown sugar, 2 TBSP milk In shallow casserole dish: Combine peaches, sugar, 1 TBSP Bisquick, and cinnamon. IN Medium bowl, mix remaining 2/3 cup Bisquick with brown sugar, cut in butter until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400 degrees for 30 minutes. | Cherry Pudding Cobbler--Glenda Hon | Step 1: 1 TBSP lard, 3/4 cup sugar, 1/2 cup flour, 3 TBSP Baking powder, 1/4 tsp. Salt, 1/2 cup milk, Step 2: 1 TBSp. butter, 1/2 cup sugar, 1/2 cup cherry juice, 3/4 cup water Cream lard/sugar together. Add dry ingredients with milk. Spread batter in an 8 x 8 baking dish. Combine ingredients in step 2 pour over batter mixture. Bake at 400 degrees for 30-40 minutes.
32: Fruit Kuchen Glenda Hon | 4 eggs, 1 cup butter, 1/2 tsp. baking powder, 1 cup sugar, 1/2 tsp. vanilla, 2 cups flour Cream butter and sugar-add eggs one at a time. Add rest of the ingredients. Spread on a lg. cookie sheet. Then spread Thank you Brand cherry pie filling on top. Sprinkle on the topping. Topping: 3 TBSP flour, 2 TBSP sugar, 2 TBSP butter, cinnamon Mix well and spoon all over top in spoonfuls. Bake at 350 degrees for 25 minutes. | Recee Cup Fudge Dot Queen | 1 box powder sugar, 1 cup Nestles quick, 1 cup peanut butter 2 sticks butter, 1 tsp. vanilla Melt butter over low heat. Heat and remove from stove. Combine all ingredients. Press into 9 inch square pan and cool. Cut into squares.
33: Chocolate Peanut Butter Fudge Erin Kessler-Friend of Lisa Terrell | 2 cups sugar, 2 TBSP. Coco-optional 1/2 cup milk Cook until it comes to a boil. Boil 1 1/2 minutes. Take off heat. Add 1 tsp. Vanilla, dash of salt, 2 cups chunky Peanut Butter,and 1 (7 oz) jar of marshmallow fluff. Put in buttered pan. cool. | White Fudge Glenda Hon | 1 cup brown sugar, 1/3 cup light cream, 1 1/2 cup sugar, 1/3 cup milk, 2 TBSP butter, 1 tsp vanilla, 1/2 cup broken pecans Butter sides of a heavy 2 qt sauce pan. Combine in pan cream, milk, and butter. Heat on stove over med. heat. Stirring constantly until sugar dissolves and mixture comes to a soft boil stage. Then stir only if necessary-remove from heat. Add vanilla and beat fast until fudge become very thick and starts to lose its gloss. Quick stir in nuts. Spread into a shallow butter pan
34: Hershey's Best Brownies-Lisa Terrell | 1 cup (2 sticks) butter, 2 cups sugar, 2 tsp vanilla, 4 eggs, 1 cup flour, 3/4 cup Hershey's coco, 1/2 tsp baking powder, 1/4 tsp salt Heat oven to 350 degrees. Grease 13 x 9 x2 inch baking pan. Microwave butter. Stir sugar and vanilla into butter. Add Eggs, one at a time. Beating well with mixer. Add flour, coco, baking powder and salt. Beat until well blended. Pour into pan. Bake 30-40 minutes, or until brownies begin to pull away from sides of pan. Cool | Fudge Brownies-Glenda Hon | 1/2 cup butter, two squares unsweetened chocolate, 1 cup sugar, 2 eggs, 1 tsp. vanilla, 3/4 cup flour, Melt butter and chocolate over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat lightly by hand until combined. Stir in flour. Spread batter in a greased 8 x 8 x 2 inch pan. Bake at 350 degrees for 30 minutes. Cool. | S'more Brownie Bars-Lisa Terrell | 8-10 whole graham crackers, 1 pkg. fudge brownie mix, 2 cups miniature marshmallows, 1 cup (6 oz) semisweet chocolate chips Arrange crackers in a single layer in a greased 13 x 9 x 2 inch baking pan. Prepare brownie mis according to pkg. directions. Spread over crackers. Bake at 350 degrees for 25-30 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5 minutes longer.
35: Baked S'Mores--Lisa Terrell | 1/2 cup butter, room temperature, 1/4 cup brown sugar, 1/2 cup sugar,1 egg, 1 tsp. vanilla,1 1/3 cups flour, 3/4 graham crackers (approximately 7 full sheets), 1 tsp baking powder, 1/4 tsp. salt, 2-3 super sized (5 oz) Hershey's chocolate bars, 1 1/2 cups marshmallow cream/fluff Preheat oven to 350 degrees. grease bottom of 11 x7 pan Cream together butter, sugar until light. Beat in egg and vanilla. In small bowl: Whisk flour, crackers, baking powder and salt. Add to butter mixture and mix at low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz Hershey's bars should fit perfectly side by side, but break the chocolate if needed. To get it to fit in a single layer. Spread marshmallow fluff evenly over chocolate layer. Place remaining dough in a single layer on top of cream. This is most easily done by putting the second half of the dough in a gallon size freeze bag. Use your palms or rolling pin to flatten it out and then use scissor to cut down both sides on the bag. So it will open up book style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30-40 minutes, until lightly browned. cool completely or almost completely for the melty factor before cutting into bars.
36: Texas Sheet Cake Glenda Hon | Bring to a boil: 2 sticks of margarine, 1 cup water, 4 TBSP. coco Shift and add to above mixture: 2 cups flour, 2 cups sugar, 1/2 tsp. Salt Add to above mixture: 2 eggs, 1 cup sour milk or cream 1 tsp. baking soda Pour into a greased and floured cookie sheet. Bake at 375 degrees for 25 minutes. Icing: Boil: 2 sticks of margarine, 4 TBSP Coco, 6 TBSP. milk Add 1 box of powder sugar and 1 tsp. vanilla Spread on cool cake. Note: To make sour milk: add 1 TBSP of vinegar into 1 cup of milk let stand for 5 minutes | White Sheet Cake Glenda Hon | Mix: 2 cups flour, 2 cups sugar, 1 tsp. cinnamon, 2 tsp. soda Boil: 2 sticks of butter, 1 cup water. Pour boiling sauce over dry ingredients. Add 2 eggs, 1/2 cup buttermilk, Mix and pour into a cookie sheet. Bake at 350 degrees for 15-20 minutes. Icing: Melt: 1 stick of butter, 6 TBSP buttermilk Remove from heat and add 1 tsp. vanilla. Pour over 1 box powder sugar. Beat well. Pour over hot cake.
37: Pumpkin Sheet Cake or Bars Glenda Hon | Blend: 4 eggs, 1 2/3 cups sugar, 1 cup oil, 2 cups pumpkin(not full can) Blend: 2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon. Combine both ingredients and bake on ungreased cookie sheet for 20 minutes at 350 degrees. Icing: 8 oz cream cheese, 1/2 stick of butter (both softened, not melted) blend cream cheese and butter and slowly add 1 lb powder sugar and 1 TBS. vanilla. | Almost Heaven Cake Leah Terrell | 1 cake mix, (German chocolate or devils food) 1 pint butterscotch caramel sauce (for ice cream topping) 1 (14 oz) can sweetened condensed milk 1 (8 oz) pkg cool whip 3 crushed health bars Bake cake according to directions: Poke holes in the cake with fork. Heat sauce and pour over cake. Pour milk over cake. Chill for 2-3 hours. Top with cool whip. Put crushed health bars on top. Chill | Christy's Cake Frosting (doubles) | 2 lbs powder sugar, 2 cups Criso, 2 TBSP. meringue powder, 2 tsp. Butter extract (clear), 4 TBSP water (add more if needed) Mix
38: Hummingbird Cake Doris Terrell | 3 cups flour, 1/2 tsp vanilla, 2 cups sugar, 1 tsp. salt, 1 tsp soda, 1 tsp cinnamon, 3 eggs, beaten, 1 1/2 cups salad oil, 1 cup chopped nuts, 1 (8 oz) can crushed pineapple (undrained), 2 cups chopped bananas. Combine dry ingredients in large mixing bowl, add eggs and oil, stirring until dry ingredients are moistened. Do NOt beat!!! Stir in vanilla, pineapple, bananas, and nuts. Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes before removing from pan. Frosting: combine softened 8 oz cream cheese, 1 cup softened butter, 2 (16 oz) pkg. powdered sugar. 2 tsp. vanilla, 1/2 cup chopped pecans. Beat well cream cheese and butter until smooth. Add sugar and vanilla mix well until smooth. spread between layers and on top of cake and sprinkle with nuts.
39: Amish Apple Cake Carolyn Terrell | Cake: 1/2 cup pecans, 1 stick butter, softened, 2 large apples(cut into small pieces), 1 cup granulated sugar, 1 egg, 1 tsp. baking soda, 1/4 tsp.salt, 1 tsp. ground cinnamon, 1 scant tsp. grated nutmeg, 1 cup all purpose flour Sauce: 1 stick butter, 1 cup brown sugar, 1/2 tsp. salt, 1 tsp vanilla, 1/2 cup evaporated milk In a large mixer bowl cream the butter. Add sugar and beat until fluffy. Add egg and beat until blended. Then mix in baking soda, salt, cinnamon and nutmeg. Add the flour and stir until just blended. Stir in apples and nuts. Pour into an oiled 9 inch round cake pan. Bake at 350 degrees for 35 minutes. In a sauce pan melt the butter with brown sugar and salt. Bring to a boil, stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk. Set aside. To serve, ladle 2-3 TBSP warm sauce onto serving plates. Cut cake into 8 wedges and place on top of sauce. Garnish with a dollop of whipped topping. The cake is best served warm or at least room temperature.
40: Chocolate Chip Cookie Dough Cheesecake Bars --Lisa Terrell | Crust: 1 1/2 cups graham cracker crumbs, 5 TBSP unsalted butter, melted Chocolate chip cookie dough: 5 TBSP unsalted butter, room temperature 1/3 cup packed light brown sugar, 3 TBSP sugar, 1/4 tsp salt 1 tsp vanilla extract, 3/4 cup flour, 2/3 cup chocolate chips Cheesecake filling: 10 oz cream cheese, room temperature, 1/4 cup sugar, 1 large egg, room temperature, 1 tsp vanilla extract Preheat oven to 325 degrees. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough. While the crust is cooling, prepare the chocolate chip cookie dough. Mix butter, brown sugar, sugar, salt and vanilla until smooth. About 1 minute. Mix in the flour on low speed and mix until just incorporated. Mix in the chips. Set aside. Mix together cream cheese and sugar until smooth. Mix in egg and vanilla on low speed. Pour the cheesecake batter into the prepared crust. Then put cookie dough on top of cheesecake batter in teaspoon sized clumps. Be sure to use all the dough. Bake for 30 minutes, until the top feels dry and firm. (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chili in refrigerate overnight or for a few hours.
41: Apple Cake-Glenda Hon | 1 cup cooking oil, 2 cups sugar, 3 eggs, 2 cups self rising flour, 3 cups chopped apples, 1 tsp vanilla, 1 cup chopped nuts. 1/2 cup raisins, 1 tsp cinnamon, 1/4 nutmeg (You can use regular flour just make sure to then add 1 tsp soda and 1/2 tsp salt to the flour). Cream Cheese Frosting: 1 stick of butter, 8 oz cream cheese, 2 tsp vanilla. Confectioner sugar for right consistency. Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. Mix sugar, oil, eggs, and vanilla. Beat throughly then add remaining ingredients except apples, nuts, raisins. Beat 1 minutes. Stir in apples, nuts and raisins. Pour into pan. Bake 35-45 minutes until toothpick comes out clean. Cool and frost with cream cheese frosting. | Turtle Cake--Glenda Hon | 1 box German Chocolate Cake mix. (Bake according to directions on box) Divide batter into 2 parts. Add to one half of cake batter: 1 cup melted butter, 1/2 cup Eagle Brand milk. Mix well and pour into a 9 x 13 greased, floured pan. Bake at 350 for 25 minutes. Then add 1 1/2 sticks butter, 16 oz caramels, 1 cup chopped pecans, and 1/2 cup Eagle Brand milk. Pour this over cake as soon as it comes out of the oven. Then sprinkle 1 package of chocolate chips on top. Pour remaining cake batter on top and bake for 25 more minutes.
42: Peter, Paul and Mary Pound Cake--Glenda Hon | 1 box Swiss chocolate cake mix. Bake according to directions on box. Cool split into layers. Filling: 1 cup sugar, 1 stick butter, 1 (8 oz) can evaporated milk Bring to a boil and boil hard for 2 minutes. Set off heat and add 24 Marshmallows and 14 oz coconut. Put filling between layers not on top of cake. Icing: 1 box confectioner sugar, 1/2 cup coco, 3/4 stick butter, 1/2 cup evaporated milk Combine and ice top/sides of cake. | Italian Cream Cake and Icing--Glenda Hon | 1/2 cup Crisco, 1 stick butter, 2 cups sugar, 5 eggs, separated, 1 tsp soda, 1/2 tsp. salt, 2 cups flour, 1 cup buttermilk, 2 cups coconut, 1 cup pecans, 1 tsp vanilla Cream Crisco, butter, sugar. Add egg yolks, 1 at a time, beating after each one. (Place whites in a small mixing bowl to use later.) Add soda, salt, flour and buttermilk. Stir in coconut and chopped pecans. Add vanilla. Fold in stiffly beaten egg whites and pour into 3 (8-inch) greased and floured pans. Bake for 30 minutes at 350 degrees. Icing: 2 sticks butter, soft, 2 (8 0z) cream cheese, soft, 2 cups chopped pecans, 2 (1 lb) boxes powdered sugar, 2 tsp. vanilla Mix butter, cream cheese, pecans, powdered sugar and vanilla until smooth. Frost cooled cake.
43: St. Louis Gooey Butter Cake -- Gina Hon | 1 (18 0z) yellow cake mix, 4 eggs, 1 stick butter, melted, 1 (16 oz) box confectioner sugar plus more for sprinkling, optional 1 (8oz) cream cheese, softened, 1 TBSP orange zest, optional, 2 TSP vanilla, optional In large bowl blend cake mix with 2 eggs and melted butter. Spread into 9 x 13 by 2 inch baking pan. In same mixing bowl, combine remaining 2 eggs, box of confectioner sugar, cream cheese, orange zest, vanilla. Blend until smooth and creamy. Pour over batter in pan. Bake uncovered, 30-35 minutes until center is set. cool before serving. If desired. Sift confectioner sugar over top. | Apple Nut Cake--Glenda Hon | 1 cup walnuts, chopped, 2 cups sugar, 2 cups flour, 2 tsp. cinnamon, 2 eggs, 1/2 cup oil, 1 1/2 tsp. vanilla, 1 tsp nutmeg, 1/2 tsp cloves, 1 tsp salt, 2 tsp baking soda, 1 (20 oz) apple pie filling Mix dry ingredients. Add liquids, mixing thoroughly. Bake in 10 inch greased tube pan for about 1 hr. at 350 degrees. Completely cool before removing from pan. Cinnamon Cream Cheese Frosting: 6 oz cream cheese, 1/3 cup powder sugar, 2 tsp cinnamon, 1/2 tsp vanilla, 2 TBSP milk, Wip until fluffy and spread.