1 (16 oz.) can pumpkin
1/2 tsp. nutmeg
1 c. sugar
1 c. chopped nuts
1 tsp. salt
1/2 gal. vanilla ice cream
1 tsp. cinnamon
1 tsp. ginger
Mix together pumpkin, sugar, and spices. Add softened ice cream and mix again. Fold in the chopped nuts. place 24 of the gingersnaps in the bottom of a large Pyrex or Corningware pan. Spread with half of the ice cream-pumpkin mixture. Add a layer of gingersnaps and other half of the ice cream-pumpkin mixture. Freeze for several hours. May be prepared several days before using. Remove from freezer 30 minutes before serving; cut in squares.
2 c. peanut butter, chunky style
2 3/4 c. powdered sugar
1 (12 oz.) pkg. chocolate pieces, Nestles
1/2 c. melted oleo
In mixer, blend peanut butter, oleo, and powdered sugar. Press mixture into bottom of 9 inch square pan. Melt chocolate bits and spread on top. Refrigerate 10 minutes to set chocolate. store at room temperature.
1 box graham crackers-- break apart into squares
1 c. white sugar
1 T. butter
1/2 c. cream
1 T. peanut butter--plain or chunky
Combine cream, sugar, and butter in saucepan. Bring slowly to a boil. Boil for 5 minutes, then remove from heat. Add a heaping tablespoon of peanut butter. Stir and beat until frosting is thick enough to drop by spoonfuls on the graham crackers. An electric hand mixer is handy for this; it can take a while by hand. But once the frosting gets to the right consistency, you'll have to work fast to spread it on the graham crackers before it hardens.
Cold cash is something no one can keep long enough to warm up.
1 (32 oz.) can cherry pie
1 (3 oz.) pkg. cherry Jello filling
1 pkg. graham crackers
l/3 c. sugar
1 stick (1/2 c.) butter
1/2 c. water
1. Melt butter over low heat. Grind graham crackers into crumbs. Combine in an 8x8 inch pan. Press down firmly to form crust. Refrigerate to harden. 2. Combine cherry pie filling, sugar, and water in large saucepan. Heat over low till boiling. Remove from heat, add cherry Jello. Let cool to room temperature, stirring often. When cool, pour the cherry mix over the crust, arranging the cherries evenly. Refrigerate several. hours. Serve in large squares. Use 9x13 inch pan if doubling recipe.
1/2 c. shortening
2 squares baking chocolate
3/4 c. flour, sifted with: 1/2 tsp. salt and 1 tsp. baking powder
1 c. sugar
1 tsp. vanilla
Melt shortening and chocolate in a saucepan over direct heat. Remove from fire and stir in the sugar. Add eggs, stirring in one at a time, then flour mixture and, lastly, the vanilla. When well mixed, put into greased 9x9 inch pan and bake at 350 degrees about 25 to 30 minutes.
1 1/2 c. vanilla wafer crumbs, about 30 wafers
1 T. lemon juice
1/2 c. sugar
2 T. sugar
4 T. butter or margarine, melted
1 pt. red raspberries (slightly sweetened) or substitute 1 large pkg. frozen berries
4 egg whites
1 pkg. (2 oz) dessert topping mix
Combine crumbs, butter and sugar; mix well. Press firmly in bottom of 9x9x2 inch baking dish. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar. Beat until stiff peaks form. Swirl meringue over crumb crust; bake in slow oven (325 degrees) for 12 to 15 minutes. Cool. Spread berries over meringue. Prepare dessert topping mix according to directions. Gently stir in lemon juice. Spread over berries; chill. Cut into squares to serve. Garnish each serving with a berry. Serves 9.
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2/3 c. dried apricots
1/4 tsp. salt
1/2 c. soft butter
1 c. brown sugar
1/4 c. granulated sugar
1 1/3 c. flour, sifted
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 c. pecans, chopped
Rinse apricots; cover with water and boil 10 minutes. Drain, cool and chop finely or grind. Preheat oven to 350 degrees. Grease 8x8x2 inch pan. Mix butter, granulated sugar and 1 cup sifted flour until crumbly. Pack into greased pan. Bake 25 minutes, or until lightly browned. Sift together 1/3 c. flour, baking powder and salt. Beat brown sugar into eggs; them beat in flour mixture, vanilla, pecans and apricots. Spread this mixture over the baked layer and bake 30 minutes or until done. Cool in pan on rack; cut and dust with confectioners' sugar. Store tightly covered. Double recipe needs a 9x12 inch pan.
1 c. flour, sifted
1/2 tsp. baking powder
1/4 c. powdered sugar
1/8 tsp. Salt
1/4 tsp. salt
2 eggs, slightly beaten
1/2 c. margarine
2 T. lemon juice
1 c. granulated sugar
1 T. grated lemon rind
2 T. flour
1/2 c. powdered sugar, 1 T. lemon juice, 1 T. butter, melted
Combine flour, powdered sugar and salt in bowl. Cut in margarine until consistency of coarse crumbs. Press into greased 8x8 inch pan and bake 15 minutes at 325 degrees. Mix remaining ingredients. Spread over and continue baking for 25 minutes. Spread with the glaze while still warm.
Beat yolks of 2 eggs, add 1 cup of sugar, then 2 teaspoonfuls of hot water, 1 tablespoonful melted butter, 1/2 cup milk alternately with 1 cup flour and 1 tablespoonful of salt, 1/2 teaspoonful Royal baking powder, 1/2 teaspoonful cinnamon; add 1 box of dates, cut up fine; 1/2 cup walnut meats. Fold in the beaten whites of 2 eggs. Bake slow for 20 or 30 minutes. Cut in bars and roll in powdered sugar.
Two eggs, 1 cup sugar, 1/2 cup butter, 1 cup molasses, 1/2 cup sour milk, 3 1/2 cups flour, 1 cup raisins--seeded and chopped, 2 teaspoons of Wyandotte soda, 2 teaspoons of ginger. Spread thin in the pan. Bake in moderate oven. When nearly cold cut in squares.