Dessert

Most of the desserts on this page are puddings or pan cakes from Mom's recipe box.  In most cases their origin is pure speculation..  Make sure to check out the additional items under Pies, Cakes and Cookies for other dessert ideas..

Index of this page
Rice Pudding
Coconut Rice Pudding
Chocolate Pie
Silliman Apple Cake
Five Minute Custard
Lemon Pudding
Caramel Pudding
Cranberry Crunch Squares
Apple Crisp
Apple Crisp (2)
Rustic Apple Tart
Republican Dessert
Cherry Crumb Dessert
Pink Rhubarb Cobbler
Brandy Peaches
Celestine's Prune Dessert		 Lemon fluff squares
Peach Cobbler
Dotties Glop
Chocolate Mousse
Mousse in a minute
Fruit Tapioca
Hot Fudge Pudding
Cereal Rhubarb Crisp
Apple pudding
Apple and Peach Pudding
Cup Custard
Fresh Blueberry Pie
Easy Lemon Berry Dessert
Strawberry Margarita Squares
Frozen Chocolate Mousse Squares
Lemon-Lime Daiquiri Layered Dessert

Contents

Rice Pudding
This was in Mom's recipe box.  It was typed by Grandma on her Royal Portable.  My guess is that it was originally her recipe.  Sally, who was looking for the perfect rice pudding recipe, suggests that using long grain rice is the secret of the ancient dish especially if she hopes to keep Katie happy.
1 1/2 cups water
1 Qt. Milk
1/2 cup Rice
1/2 cupt Sugar
1 Egg
Salt
Vanilla		 Wash and clean rice.  Bring 1 1/2 cups water to a boil and stir in rice.  Add 1 tablespoon butter.  When the rice has absorbed the water, add the quart of milk and bring to a boil.  simmer 35 minutes.  Beat the egg until it foams.  Add Sugar and Vanilla.  Mix thoroughly.  Add a little of the milk from the rice.  Mix well and add gradually to the rice.  Remove from fire and pour.  Sprinkle with cinnamon or nutmeg.

Contents

Chocolate Pie
This card is hand written by Mom.  It is so well worn that you can be sure it was used over and over.
3 T flour
1 1/2 T cornstarch
4 T cocoa
1 c Sugar
1/4 t salt
3 cups milk
2 egg yolks - beaten
1 T butter
Vanilla		 Mix dry ingredients, Add milk and egg yolk.  Gradually Cook until stiff, add vanilla and butter

Contents

Silliman Apple Cake
Fruit to cover bottom of pan

Topping:
1 c flour
1 t baking powder
2/3 cup sugar
Add 1 large egg beaten
pinch salt

 Put apples or any fruit in 8 x 8 greased pan.  Mix above and sprinkle on top of fruit.  Then sprinkle the following on top:

3 T sugar
1 t cinnamon
1 t nutmeg

Drop lumps of butter or margarine on top.  Sprinkle top with 1/4 cup water.  Bake 40 minutes at 350º.  Serve with cool whip.

Contents

Five Minute Custard
1/2 to 3/4 cup sugar
5 eggs
1 can condensed milk (14 oz)
14 oz water (use the milk can for measuring)
1 t vanilla		 Melt the sugar in a small skillet, stirring constantly.  Pour into small mold or 6 custard cups, making sure sides and bottom are well covered with the syrup. 

In an electric mixer combine the eggs, milk, water and vanilla.  Beat until well blended being careful not to over beat.  Add the mixture to the molds.  Place the molds inside a pan of water (just as in conventional American custard) and bake in 350 degree oven for an hour.  Chill, preferably overnight and turn out onto plates just before serving

Contents

Lemon Pudding
3 T shortening
1/8 t salt
3/4 c sugar
2 T flour
2 egg yolks
1 c milk
juice and rind of one lemon		 Combine and beat until smooth.  Add 2 egg whites which have been beaten stiff.  Bake in greased dish in pan of hot water for 45 minutes at 350º

Contents

Caramel Pudding
1 c dark brown sugar
4 T flour
1/8 t salt
2 c milk
1 t vanilla
1 T butter
2 eggs or 4 yolks		 There were no directions on this card.  I would presume that all should be mixed together and baked in custard cups in a water bath at 350º for 45 minutes.

Contents

Cranberry Crunch Squares
1 c quick cooking rolled oats
3/4 cup brown sugar
1/2 c sifted flour
1/2 c moist shredded coconut
1/3 c butter or margarine
1 can whole cranberry sauce (16 oz)
1 t lemon Juice		 Mix dry ingredients by hand.  Place half in 8x8x2 greased dish, then sauce and juice, and rest of crumbs.  bake at 350º for 40 minutes.  Serve hot with ice cream.  9 servings.

 Contents

Apple Crisp
2 c apples
1 T cinnamon
1/2 c water
 

3/4 c flour
1/2 c shortening
1 c Brown Sugar

 Mix apples cinnamon and water.  Place in 8x8 dish.  Mix topping. (Midge would use 1/2 butter and 1/2 shortening).  Sprinkle on top of fruit.   Bake at 350º for 30 - 40 minutes

 Contents

Apple Crisp (2)
3 medium sized apples, sliced thin
3/4 c quick cooking Oats
3/4 cup Brown Sugar
1/2 c enriched Flour
1/2 cup Shortening		 Arrange apples in greased 8" round tin.  Combine oats, sugar, and flour;  cut in butter.  Sprinkle this mixture over apples.  Bake in moderate oven (350º) 35 - 40 minutes.  Serve warm with Golden Custard Sauce.

Contents

Rustic Apple Tart

http://www.realsimple.com/meals

1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
2 10-ounce packages frozen cinnamon apples, partially thawed
1 teaspoon grated lemon peel
1 egg, lightly beaten
2 tablespoons sugar
 		 Heat oven to 375° F. Lightly coat a baking sheet with vegetable cooking spray. Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go. Brush the edges with the egg; sprinkle with the sugar. Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.
 

Contents

Republican Dessert - Serves 12
1/2 cup butter
1 cup flour
1/2 cup chopped nuts
2 Tablespoons sugar.

Mix and press into 9x12 baking pan.  Bake at 350 until light brown (9-12 minutes)

8 ounces cream cheese
1 cup confectioners sugar
4 ounces non dairy whip cream

spread on cooled crust.

 2 packages instant chocolate pudding
2 1/2 cups milk

spread on top of cheese layer

Just before serving

Top with remaining 4 ounces whipped topping.  Sprinkle with coconut or nuts

Contents

Cherry Crumb Dessert
3/4 cups butter
1 cup Brown Suagr
2 teaspoons Baking Soda
3/4 cup quick cooking Oatmeal
1 cup flaked coconut
3/4 cup pecans, chopped
1 can (22 ounces) pie filling (cherry)
1 tsp grated lemon peel		 Cream butter, sugar and vanilla.  Sift together flour, salt and baking soda.  Stir into creamed mixture, then stir into Oatmeal to make a crumb mixture.  Stir in coconut and pecans.  Spread half the crumb mixture over the bottom of a greased 8x12 inch pan.  Spread cherry pie filling over crumbs;  Spread evenly.  Sprinkle with lemon peel.  Dot top with remaining crumbs.  Bake in 350 oven for 25 to 35 minutes.  Serve warm with icecream or whipped cream.

Contents

Pink Rhubarb Cobbler
4 cups diced rhubarb
1 cup sugar
1/4 tsp cinnamon
3 tablespoons butter
1 1/2 cup flour
1/4 teaspoon salt
3 teaspoons baking powder
3/4 cup sugar
1/4 cup shortening
1/2 cup milk
1 egg beaten		 Place rhubarm in greased 8x12 inch baking dish.  Sprinkle with sugar and cinnamon.  Dot with butter.

Heat in a moderate oven (350) while mixing the batter.

Sift the dry ingredients together.  cut in shortening until mixture resembles coarse crumbs. Add milk to egg then add together to the flour.  Mix and pour batter over the hot ruhbarb.  Bake in a moderate oven 30 to 35 minutes.

Contents

Celestine's Prune Dessert
4 cups pitted & quartered prunes. 
Place in greased 9 x 9 pan

Blend together
5 tablespoons brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon.

Sprinkle on the prunes

 Topping:
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
14/ teaspoon mace, cloves or cinnamon
1 egg, beaten

Sift dry ingredients into beaten egg. 
Mix with fork until crumbly. 
Sprinkle on top of prunes. 

1/2 cup butter, melted
Drizzle over top.

Bake at 375 for 45 minutes

Contents

Brandy Peaches
16 Canned peach halves
1 cup maple syrup
1 cup firmly packed frown sugar
1/3 cup butter or margarine, melted
Ground cinnamon
1/3 cup brandy
Vanilla ice cream		 Place peach halves, cavity side up, in a lightly greased 9x13x2 inch baking dish; spoon about 1 tablespoon syrup, 1 tablespoon suagr, and 1 teaspoon butter into each cavity.  Sprinkle lightly with cinnamon; bake, uncovered at 325 for 20 minutes.  Remove from oven; pour brandy over peaches.

Place each peach half in an individual serving dish;  top with vanilla icecream.  Spoon sauce from baking dish over icecream.  Yield 16 servings.

 

Contents

Lemon fluff squares
Crust:
1 cup quick oats, uncooked
1/3 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup melted butter.

Filling::
1 envelope unflavored Gelatine
1/2 cup cold water
4 Egg yolks, beaten
1/2 cup sugar
1 teaspoon grated lemon rind
1/2 cup lemon juice
4 egg whites
1/2 cup sugar.

 Combine oats, flour, brown, sugar, salt in a baking pan.  Add melted butter and mix thoroughly.  Toast at 350 oven about to minutes.  Cool,  tossing occasionall with a fork.  While crust is cooling, soften gelatine in cold water.  Combine egg yolks, sugar, lemon rind and juice in sauce pan.  Cook over low heat, stirring constantly until dissolved.  Cool thoroughly. 

Beat egg whites until foamy; add sugar gradually and continue beating until mixture stands in soft peaks.  Fold gelatine into beaten egg whites. 

Pack half of the crust into an 8" square pan.  Pour filling on top and sprinkle remaining crumb crust on top.  chill until set.  Cut into squares.

 Contents

Peach Cobbler
3 cups sliced fresh peaches
1/4 cup sugar
1 teaspoon almond extract
1 tablespoon lemon buice
1 teaspoon grated lemon peel
1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1/3 cup shortening
1/2 cup milk
1 well beaten egg
2 tablespoons sugar		 Arrange peaches in greased 8 inch square baking pan.  Sprinkle with mixture of 1/4 cup sugar, almond extract, lemon juice and lemon peel.  Heat in oven while preparing shortcake.

Sift together flour, salt, baking powder and 1 tablespoon sugar;  cut in shortening until mixture is like coarse bread crumbs.  Add milk and egg at once;  stir just until flour is moistened.  Spread dough over hot peaches.  Sprinkle with 2 tablespoons sugar

 Contents

Dotties Glop
1 stick margarine
1 cup flour
1 cup pecans (chopped)
Line bottom of 9x13 dish.  bake 2o0 minutes until brown (350)

Cream
8 ounce package cream chees
6 oz cool whip

 add:
1 cup confectioners sugar
pour over crust

1 large package instant chocolate pudding

pour over cream cheese mixture

Cover with  6 oz coolwhip

Chip up 1 heath bar and sprinkle on top.

 Contents

Chocolate Mousse
2 bars bakers german chocolate, melted
6 eggs, separated
6 tablespoons strong coffee
1 teaspoon rum flavoring
12 pint whipped cream		 melt chocolate in double boiler. Stir in egg yolks, one at a time.  remove from stove.  addcoffe and rum flavoring.  Whip egg whites.  fold in chocolate mixture.  fold in whipped cream.  Let stand for 6 hours.

 Contents

Mousse in a minute
1 package (r serving size) jello instant pudding
1 1/2 cups cold milk
1 cup thawed cool whip		 Prepare pudding mix using 1 1/2 cups of milk.  Fold in whipped topping and spoon into dessert dishes.  Garnish with additional whipped topping.  5 servings

 Contents

Fruit Tapioca

Mrs.  Townsand
1/3 cup minute tapioca
1/2 cup sugar
1/4 teaspoon salt
2 cups water
cook for 5 minutes		 when slightly cool, add 1 1/2 - 2 1/2 cups crushed fruit and 1-2 tablespoons lemon juice

 

Contents

Hot Fudge Pudding
1 cup softasilk cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons shortening, melted
1 cup shopped nuts
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water		 Heat oven to 350.  Sift flour, baking posder, salt, sugar and 2 tablespoons cocoa into bowl.  Stir in milk and shortening.  Blend in nuts.  Spread in square 9x9x 1 3/4 inch pan.

Sprinkle with borwn sugar, cocoa mixture.  pour hot water over entire batter.  Bake 45 minutes

During baking, cake mixture rises to top and chocolate sauce settles to bottom.  Serve warm, spooned into sauce dishes, with whipped cream

9 servings.

 Contents

Cereal Rhubarb Crisp
6 cups diced fresh rhubarb
3/4 cup sugar
2 Tablespoons quick cooking tapioca
Bake 30b minutes at 375.		 3 cups ready to eat high protien cereal
1/2 cup sugar
1/4 teaspoon salt
1/4 cup melted butter or margarine
bake 15 minutes
In a shallow casserole (2 1/2 auart) mix diced fresh rhubarb, sugar and tapioca.  Spread out in an even layer.  cover snugly with aluminum foil.  Bake 30 minutes.  While rhubarb bakes, combine cereal with remaining sugar, salt and melted butter, mixing well.  After 30 minutes of baking rhubarb, uncover,  scatter on cereal mixture.  return to oven.  bake uncovered until rhubarb is tender and cereal lightly brown.

 Contents

Apple pudding
cream and beat
1/4 cup butter
1 cup sugar
1 egg
Sift
1 cup four
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt		 Add dry ingredients to creamed mixture all at once and mix thoroughly. 

Add 2 cups apples with peels left on (chopped)
1/2 cup nuts chopped

Pour in 9x9 pan, greased but not floured

Bake 40 minutes at 350

Contents

Apple and Peach Pudding
2 cups peaches
2 cups canned apples
1 cup Corn Flakes
1/2 cup Brown Sugar
1/4 cup flour
Cinnamon to taste
1/2 cup butter		 Put peaches and apples in baking dish.  Mix the other ingredients and place on top.  Bake for 3/4 hour at 350º.

 Contents

Cup Custard
5 eggs
1 qt milk
1/4 t salt
3/4 c sugar or 1 c maple syrup
vanilla and nutmeg to taste		 After beating eggs, beat all together.  Place in custard cups and bake in a moderate oven in a pan of water.

 Contents

Coconut Rice Pudding
1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
Pinch kosher salt
2 sheets gelatin
Ripe mango slices, for garnish

Yield: 4 servings

 Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.

Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.

Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.

 

 

Contents

Fresh Blueberry Pie
These three recipe's are basically the same.  From experience, I prefer cooling the cooked berries, adding the uncooked berries then adding to the pie shell.  It is easier to distribute the berries in the sauce that way.  You might also like to reserve some berries to put on top of the pie.  A sprinkling of course sugar adds a nice touch.  Although they all say the pie can be garnished with toppings, I much prefer mine "au natural".

I have applied the same principle to other fruits and combinations.  A favorite is peach and blueberry.  I've also been substituting Splenda (Sucralose) for the sugar which works very well.  With the more solid fruit like peach and apple, heating and slightly cooking in the microwave before filling the shell shortens the baking time and assures a uniform consistency.
1 prepared 8 inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar 		Pour one pint of the blueberries into the baked pie shell.
Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.
OR
 1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons white sugar
1/3 cup vegetable oil
1 1/2 tablespoons milk

2 cups fresh blueberries
2 cups fresh blueberries
1/4 teaspoon salt
3/4 cup white sugar
1/4 cup water
3 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice 		Directions
1 Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
2 In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
3 Place 2 cups of fresh blueberries in baked pie shell.
4 In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
5 Pour filling over berries in pie shell and allow to cool.
OR
1 - 9" baked pie shell
4 cups fresh blueberries
1 cup water
1 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. butter
1 cup whipped cream or sour cream, optional		 In a medium saucepan, simmer 1 cup blueberries and 2/3 cup water.
In a small bowl, blend together 1/3 cup water, sugar and cornstarch. Add to simmering berries and stir until thickened, about 2 minutes.
Remove from heat and add lemon juice and butter. Cool to room temperature.
Gently stir in remaining blueberries. Pour into pie shell. Chill thoroughly.
Garnish with whipped cream or sour cream before serving.

Contents

Easy Lemon Berry Dessert
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. grated lemon peel
1 pkg. (5 oz.) sponge cake or dessert shells
2 cups sliced strawberries

MIX whipped topping and lemon peel in large bowl until well blended. Refrigerate until ready to serve.
SPOON whipped topping mixture over sponge cake. Top with strawberries.
  Special Extra
Garnish with fresh mint sprigs.

Contents

Strawberry Margarita Squares

1-1/4 cups crushed pretzels
1/4 cup (1/2 stick) butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 		MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.
MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.

Contents

Frozen Chocolate Mousse Squares

12 OREO Chocolate Sandwich Cookies, crushed
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
PRESS crushed cookies onto bottom of 9-inch square pan lined with foil.
BEAT cream cheese until creamy. Gradually add condensed milk and chocolate, mixing well after each addition.
Add whipped topping; stir gently until well blended. Spoon over crust. Freeze at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into squares to serve. Store leftover dessert in freezer.
PRESS crushed cookies onto bottom of 9-inch square pan lined with foil.
BEAT cream cheese until creamy. Gradually add condensed milk and chocolate, mixing well after each addition.
Add whipped topping; stir gently until well blended. Spoon over crust. Freeze at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into squares to serve. Store leftover dessert in freezer.

Contents

Lemon-Lime Daiquiri Layered Dessert
2 cups lemon or lime sherbet, softened
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.
BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.
FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer
How To Quickly Soften Sherbet
Place sherbet in microwavable bowl. Microwave on MEDIUM (50%) 10 to 15 seconds or until slightly softened.

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