Category Archives: Desserts

7-Up Salad

Posted on October 9, 2013 by | Leave a comment

From Mom Kimmet

2 small pkg lemon jello
2 c boiling water
2 c cold 7-Up
1 small can crushed pineapple, drained; reserve syrup
2 or 3 sliced bananas
Miniature marshmallows
2 T flour
½ c sugar
1 egg
1 pkg Dream Whip

Dissolve jello in boiling water. Add 7-Up. Add drained pineapple and bananas. Pour into oblong (13×9”) pan. Sprinkle with enough miniature marshmallows to cover top. Chill. Add enough water to reserved pineapple syrup to make one cup. Mix flour, sugar, and egg in saucepan, and slowly add juice. Cook until thick and smooth over low heat. Chill. Whip Dream Whip according to package directions and fold into chilled mixture. Spread over top of jello after jello sets.

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Posted in Desserts, Kate and Jim's Recipes, Original Cookbook

Puerto Rico Picadillo 1977-1979

Posted on October 8, 2013 by | Leave a comment

One of Tom’s favorites.

Brown ground beef, green pepper, onion, and garlic in olive oil. Add salt and pepper to taste, a can of tomatoes, 1 T vinegar, a chopped chili pepper, ¼ t cumin, pinch of ground cloves, and ½ c raisins (that have been soaked in ¼ c hot beef bouillon for 10 minutes). Bring to boil and simmer for 30 minutes. Serve on rice, topped by fried egg if desired.

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Posted in Desserts, Original Cookbook, Rita and Tom's Recipes

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Berry Patch Pie

Posted on October 8, 2013 by | Leave a comment

Crust: Combine 1 c flour, 3 T sugar, and a pinch of salt. Cut in 6 T margarine. Press crumbs lightly into 0” pie plate, making bottom slightly thicker than sides. Bake 10 minutes at 450. Cool.

Filling and glaze: 1 quart strawberries, cleaned; ½ c water; ¾ c sugar, 2 t lemon juice, 2 T cornstarch, 1 c whipping cream , 1/3 c cottage cheese, few drops almond extract

Combine 1 c berries in saucepan with ½ c water, ½ c sugar, and 2 t lemon juice. Heat to boiling and simmer. Put all in blender and add 2 T cornstarch; whip till smooth. Return to pan and cook tipp boils and thickens, stirring constantly. Cool to room temperature.

Combine 2/3 c whipping cream, 2/3 c cottage cheese, ¼ c sugar and extract in blender. Whip till smooth. Put cheese layer in crust. Top with 1 c of glaze. Mound rest of strawberries, sliced, on top. Cover with rest of glaze. Chill. Garnish with rest of whipping cream, whipped. May be done with raspberries; sieve for glaze.

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Posted in Desserts, Maureen and Ron's Recipes, Original Cookbook

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Yogurt Twists

Posted on October 8, 2013 by | Leave a comment

Heat 1 c yogurt or sour cream to lukewarm. Dissolve 1 pkg yeast in ¼ c warm water. Add yogurt and 2 T soft margarine, 3 T sugar, 1 t salt, 1 egg, and 1 c flour. Beat till smooth. Add 2 c more flour. Beat. Knead 8-10 minutes. Let rise. Roll to 24×6” rectangle. Spread with 2T butter and sprinkled with 1/3c brown sugar and 1t cinnamon. Fold in half. Cut lengthwise in 1” pieces. Holding strips at each end, twist in opposite direction. Place on greased cookie sheet. Let rise. Bake at 375 for 12 minutes. Frost with confectioners sugar.

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Posted in Breads, Breakfast, Desserts, Maureen and Ron's Recipes, Original Cookbook

Cheese Filled Coffee Ring

Posted on October 8, 2013 by | Leave a comment

In large bowl of mixer, mix 1 c flour, 1/3 c sugar, and ¾ t salt. Dissolve 2 pkg yeast in 1/3 c warm water. Combine 1/3 c milk and 6 T margarine in saucepan. Heat to warm, margarine does not need to melt. Add milk and yeast to flour mix and beat two minutes at medium speed. Add 1 egg and ½ c flour. Beat at high speed 2 minutes more. Stir in up to 1 ¾ c more flour to make a soft dough. Cover and let rise till double, about 50 minutes.

Cheese filling: Beat 3 oz cream cheese until light and fluffy. Add 1 egg, ¼ c sugar, and ½ t vanilla. Beat till blended.

Push down dough. Roll out to 18” circle. Lay over a greased 6-cup ring mold. Fit dough into bottom and sides, leaving about 1” hanging over edges. Pour in cheese filling and lap over dought from edges over filling. Cut a cross through the dough over center ring, forming triangles. Fold dough back over filling. Cover. Let rise till doubled, about 50 minutes. Bake at 350 for about 30 minutes. Remove from pan and cool on rack. Frost while warm with confectioners sugar glaze made with lemon juice.

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Posted in Beverages, Breads, Desserts, Maureen and Ron's Recipes, Original Cookbook

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Irish Coffee Pie

Posted on October 8, 2013 by | Leave a comment

3 ½ oz package whipped dessert mix like chocolate or vanilla Soft Swirl
2 t instant coffee (not freeze dried)
½ c cold milk
1/3 c cold water
3 T whiskey
½ c whipping cream
1 8” baked pie shell

In small mixer bowl, combine dessert mix and coffee. Add milk and beat at high speed for one minute. Blend in water and whiskey; beat at high speed for two more minutes until fluffy. Whip cream and carefully fold in. Pour into pie shell and chill for 3-4 hours. Garnish with whipped cream and chocolate shavings.

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Posted in Desserts, Original Cookbook, Tom and Lois's Recipes

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Frozen Chocolate Mousse

Posted on October 8, 2013 by | 1 Comment

About 1 ½ years ago, we gave up eating candy in our house.  This recipe is a favorite because it is as close to candy as we come.

In a pan, heat 4 oz unsweetened chocolate and 1 c butter until melted. Pour into blender.  Gradually add 2 c sifted powdered sugar until blended.  Add 4 eggs, 2 tsp vanilla, and ¾ tsp peppermint extract.  Whirl until fluffy.  Arrange in about 15 paper muffin cups in cupcake pan.  Spoon in chocolate mixture.  Sprinkle with 1/3 c toasted chopped almonds.  Freeze until firm.

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Posted in Desserts, Original Cookbook, Tom and Lois's Recipes

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Finnish Pancake

Posted on October 8, 2013 by | Leave a comment

This giant pancake comes from friends in Arizona who look like they love to eat.

Preheat oven to 425° and heat a 10 ½ x 3” deep pan for 10 minutes.  Beat in blender until smooth : 4 eggs, ¼ c honey, ¾ tsp salt, 2 ½ c milk, and 1 c unsifted flour.  Put 4 Tbsp butter or margarine into hot pan.  Bake for 25 minutes or until set (with glass dish 400° for 35 minutes).  Serve immediately topped with fruit, honey, cinnamon sugar, syrup, etc.  Serves 10 for dessert or 5 for breakfast.

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Posted in Breakfast, Desserts, Original Cookbook, Tom and Lois's Recipes

Chocolate Marvel Pie

Posted on October 2, 2013 by | Leave a comment

Make pastry shell of desired size.
Filling for 9” pie (for 8” pie) :
Melt and blend together over hot water
1 6 oz pkg chocolate bits (3/4 pkg)
2 Tbsp sugar (1 ½ Tbsp)
3 Tbsp milk (2 ¼ Tbsp)
Cool.  Beat in, one at a time
4 egg yolks (3 yolks)
1 tsp vanilla (3/4 tsp)
Beat until stiff
4 egg whites (3 whites)
Fold in chocolate mixture.  Pour into cooled, baked shell. Chill.  Garnish.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Brandy Alexander Pie

Posted on October 2, 2013 by | Leave a comment

Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.

1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls

Sprinkle gelatin over cold water in saucepan.  Add 1/3 c sugar, salt, and egg yolks.  Stir to blend.  Heat over low heat while stirring until gelatin dissolves and mixture thickens.  Do not boil.  Remove from heat and stir in cognac and crème de cocoa.  Chill until mixture starts to mound slightly.  Beat egg whites until stiff.  Gradually beat into remaining sugar and fold into thickened mixture.  Fold in 1 c whipped cream.  Turn into crust.  Chill several hours or overnight.  Garnish with remaining cream and chocolate curls.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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