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Carrot Pudding

Alice Byington

• 7 cups flour

• 6 cups sugar

• 6 cups shredded carrots

• 6 cups shredded potatoes

• 1 cup chopped nuts

• 1 lb. raisins

• 2 teaspoons cinnamon

• 1 ½ teaspoon each Allspice and Cloves

• 2 Tablespoons soda

• 1 Tablespoon salt

• 2 cups melted butter or margarine

 Mix all together, grease inside the canning quart jars, fill ½ to 2/3 full.

Process for 1 hour at 15 lbs. pressure.  This makes 7 quarts.  When ready to serve take lid off of jar and put in microwave and heat the pudding until hot.  Or scrape contents into a microwave-able bowl and heat through.  Serve with your favorite warm caramel sauce.

Caramel Sauce

• 2 cups brown sugar

• 3 cups water

• ½ cube butter

• Mix together and add

• 4 tablespoons Cornstarch dissolved in about ¼ cup water.

Cook until thicken.  Turn heat off and slowly add ½ can of evaporated milk. (so it won’t curdle) Add ½ teaspoon vanilla.  Optional ¼ teaspoon nutmeg.

Rice Pudding

Vonda Byington

• 2 cups cooked rice

• 1 small can (5 1/3 oz) evaporated milk

• 1 tablespoons cornstarch

• 2 eggs slightly beaten

• 1 teaspoon vanilla

• 2 cups milk

• ½ cup raisins

• ¼ teaspoon salt

• ½ cup plus 2 tablespoons sugar

• 1/8 teaspoon nutmeg

• 1/8 teaspoon cinnamon

In a small saucepan, scald the milks together.  Measure raisins into a strainer and set over boiling water just long enough to plump them.  In a heavy 2 or 3 quart saucepan combine cornstarch, salt, and sugar and blend well.  Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth.  Add rice, reheat to a full boil.  Remove from heat.  Pour a little of the hot mixture into beaten eggs, while stirring rapidly.  Return egg mixture to hot milk and rice and stir until thickened.  (only a minute or two).  Remove from heat and stir in raisins, spices and vanilla.  Chill.  Makes 8 ½ cup servings.

Mom’s Pineapple Marshmallow Dessert

Connie Ritter

·         1 Cup Milk

·         1 ½ Cup Miniature Marshmallows

·         1 #2 Can Crushed Pineapple, drained

·         1 Cup Whipping Cream, whipped

·         Graham crackers

Peach Delicious

Gwen Reed

Butter bottom of dish then cover with sliced peaches.  Place on top the following mixture:

• ½ cup butter

• ¾ cup sugar

• 1 ¼ cups sifted flour

• ½ teaspoon salt

• ½ teaspoon cinnamon

Crumble together as for pie crust.  Then sprinkle over top of peaches.  Dot with butter and bake in 350 degree oven for 30 minutes.  Cool.  Serve with ice cream or whipped cream.

Apple Crisp

Roma Christensen

• 4 cups apples sliced

Mix together the following ingredients and crumble on top of apples:

• 2/3 cup brown sugar

• ½ cup flour

• ½ cup oatmeal

• ¾ teaspoon cinnamon

• ¾ teaspoon nutmeg

• 1/3 cup butter

Bake 30 minutes at 375 degrees.

Piggy Pudding

Roma Christensen

(It is so good that you’ll make a pig of yourself!)

Prepare syrup and bring to a boil

• 1 cup brown sugar

• 2 cups water

• ½ cup butter

Make a batter of the following:

1 cup flour

• ½ cup milk

• ¼ teaspoon salt

• 1 teaspoon baking powder

• ½ cup sugar

• ½ cup nuts

• ½ cup raisins

Pour syrup in baking dish and drop batter by spoonfuls into syrup.  Bake at 425 degrees for 30 minutes.

Aunt Roma’s Favorite Apple Cobbler

• ½ cup Almonds (sliced)

• 6 medium Apples (crisp, slightly tart work best)

• ½ cup sugar

• 1 cup flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 6 tablespoons unsalted butter

• 1/3 cup milk

Heat the oven to 300 degrees.  Spread the almonds on a baking sheet in a single layer and bake until golden brown, 12 to 15 minutes.  (Usually when you can smell the aroma of the almonds, they’re done.)  Remove them from the oven and set aside to cool completely.  Increase the oven temperature to 350 degrees. 

Peel and core the apples.  Cut each apple into 8 wedges.  In a medium bowl, toss the apples with ¼ cup sugar.  Pile the apples into a 2 quart baking dish that’s about 2 inches deep.  Spread the apples into an even layer in the pan.

In the work bowl or a food processor, blend the flour, the remaining ¼ cup sugar, baking powder, and salt.  Cut the butter into ½ inch pieces.  Add the butter to the flour and process until the butter is completely blended in and the mixture has the texture of a coarse meal. Transfer into a bowl and add the almonds.  Blend with a spoon until the almonds are evenly distributed.  Add the milk and blend with a spoon or spatula just until the milk is absorbed.   Spoon dough gently over the apples and bake for  45 to 50 minutes on the bottom rack of your oven or until the apples are tender and the topping is golden brown.  Cool the cobbler on a rack for about 15 minute before serving.

Linda’s Cheese Cake

Connie Ritter

·         1 3 oz. Package Lemon Jell-o

·         ½ Cup Sugar

·         1 Cup Boiling Water

·         5 ½ oz. Evaporated Milk - chilled

·         ½ Cup Sugar

·         2 ½ Tbsp. Lemon Juice

·         8 oz. Cream Cheese, softened 

Mix Jell-o, ½ cup sugar and boiling water until dissolved.  Chill until softly set.  Whip chilled evaporated milk until thick.  Mix ½ cup sugar, lemon juice, and cream cheese.  Add to other ingredients.  Pour over crushed graham crackers in a 9 X 13 inch pan.  Sprinkle a few graham cracker crumbs on top.  Chill until set.  Cut into squares and serve. 

Chocolate Éclairs

Roma Christensen

• 1 cup water

• ½ cup butter

• 4 eggs

• ½ teaspoon salt

• 1 cup flour

Heat butter and water to boiling.  Add flour all at once and stir vigorously until mixture leaves sides of pan and clings to spoon.  Remove from heat and cool slightly.  Add unbeaten eggs one at a time.  Beating thoroughly after each.  Shape dough into long strips (3”x1”).  Arrange on a greased baking sheet.  Place about 1 ½ inch apart.  Bake at 400 degrees for approximately 30 minutes.  Large éclairs may take 40 minutes.  Cream puffs only 25 minutes.  Bake until golden brown.

Hints: *Dough will be sticky.  You may want to squeeze it out a pastry bag.

*Use a heavy pan for mixing dough.  Thin pan will cause dough to stick and not cling to spoon.

Fill: any flavor instant or cooked pudding.

Toping: melt milk chocolate chips with a drop of milk and butter, or use regular chocolate frosting. 

Fabulous Pumpkin Dessert

Cherry Coy

• 1 Lg. Can pumpkin

• 1 cup sugar

• 3 tsp. Cinnamon

• 1 box yellow cake mix

• ¾ tsp. Salt (optional)

• 3 eggs

• 1 can evaporated milk

• 1 cup walnuts/pecans, chopped

• ¾ cup melted butter/margarine

Beat together pumpkin, eggs, sugar, cinnamon, salt and milk.  Pour into 9x13 pan.  Sprinkle dry cake mix over top.  Sprinkle nuts on top of cake mix.  Drizzle butter over all.  Bake in 350 degree oven for 55 – 60 minutes.  Top with Cool Whip to serve.

Pralines

Roma Christensen

• 3/4 c. white sugar

• 3/4 c. brown sugar

• 1/2 c. evaporated milk

 Cook all together.  It will look like it is curdled but that cooks out.  Cook to soft ball stage in cold water.  Remove from heat and add 1/4 teaspoon vanilla and 1 tablespoon butter.  Beat and add 1 cup pecans and drop on waxed paper.  Works fast but if the mixture becomes too hard, add a small amount of very hot water and continue. This recipe was handed down from our great great-grandmother. 

Chocolate Pudding

Jenny Baxter

• 4 c. milk

• 3 heaping tbsp. cornstarch (4 for pie)

• 3 level tbsp. cocoa (4 for pie)

• 1 c. white sugar

• Pinch of salt

• 1 egg

• 1 tsp. vanilla

Scald milk, beat egg and add sugar, cocoa, cornstarch and salt (which have all been mixed together).  Add cooled milk and cook, stirring constantly, until thick on medium heat.  Add vanilla and pour in small dessert dishes or a baked pie shell.  Submitted by daughter-in-law Nancy Young

Cream Puffs

Alice Byington

• 5 tbsp. vegetable shortening

• 1 c. water

• 1 c. flour

• 1/4 tsp. salt

• 4 eggs

Bring to a boil vegetable shortening and water, add quickly flour and salt.  Stir with wooden spoon until mixture leaves the side of the pan.  Remove from heat, allow to cool somewhat.  Add eggs, one at a time, stirring after each egg is added.  Drop by spoonfuls on greased pan in little mounds.  Bake in hot oven at 450 degrees for 20 minutes.  Then at 325 degrees for 25 minutes.  Fill with whipped cream or custard.

Custard Filling

Alice Byington

• 2 c. milk

• 2 eggs

• 1/2 c. sugar

• 2 heaping tbsp. flour

• 1/2 tsp. salt (optional)

• 1 tsp. vanilla

• 1 tbsp. butter

Bring milk to boil, set back from heat.  Beat eggs until light, add sugar, flour, salt, vanilla and butter.  Add to milk and cook until thick, stirring constantly.  If this isn't thick enough, mix a little more flour with a little milk and add to mixture.

Egg Custard

Alice Byington

• 1 c. sugar

• 2 tbsp. flour

• 1/2 stick butter or margarine

• 2 eggs

• Vanilla flavoring for taste

• 1 c. milk

Stir sugar, flour and butter or margarine.  Add eggs and beat.  Add milk and vanilla flavoring.  Pour into unbaked crust.  Bake at 325 degrees until barely firm.  For Variations: Substitute coconut or lemon for the vanilla. 

Baboon Butter

• 3/4 c. peanut butter

• 1/4 tsp. cinnamon

• 1/2 c. raisins

• 3 sm. very ripe bananas

• 1 tbsp. shredded coconut

Mash peanut butter and bananas.  Add cinnamon, raisins and coconut.  Blend well.  Spread on fruit, crackers and bread. 

Crème Doodles

Alisa Green

• 1 (7 oz.) jar marshmallow crème

• 1 c. peanut butter

• 1/2c. honey

• 3 oz. milk chocolate bar, grated

• 1 1/2 c. raisins

• 1 c. chopped walnuts

• 2 c. shredded coconut

Kids can stir all ingredients except coconut together and help form into 1" balls.  Roll in coconut.  Chill or freeze.  Makes about 6 dozen.