Recipes for Dessert
1 C. sugar
1 C. brown sugar
1 egg
3 1/2 C. flour
1 tsp. cream of tartar
1 tsp. soda
1 C. margarine
1 C. oil
1 tsp. vanilla
1 C. Rice Krispies
1 C. coconut
1 small bag walnuts, chopped
1 – 12 oz. bag mini chocolate chips
Mix together, roll into balls and flatten with fork on ungreased cookie sheet. Bake 10 to 12 minutes at 350º.
1 pkg. Pillsbury lemon cake mix
2 C. frozen whipped topping, thawed
1 egg
1/2 C. powdered sugar
Grease cookie sheets. Combine cake mix, topping and egg in large mixing bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar, roll to coat and place 1 1/2″ apart on cookie sheet. Bake at 350º for 10 to 15 minutes, until golden brown. Remove from cookie sheet and cool.
Makes 4 to 5 dozen.
CREAM:
4 C. sugar
1 – 2 lb. bag brown sugar
2 C. margarine
BEAT IN:
3 lbs. crunchy or smooth peanut butter
1 dozen eggs
STIR IN:
1 tsp. salt
6 tsp. soda
18 C. quick oatmeal
1 – 2 lb. bag plain M & M’s
1 – 12 oz. pkg. chocolate chips
Bake at 350º for about 13 minutes. Makes 20 dozen.
2 C. flour
1/2 C. quick-cooking rolled oats
1 C. light brown sugar, firmly packed
1 C. (2 sticks) butter or margarine
1 C. pecans, coarsely chopped
1/2 gal. butter pecan ice cream, softened
Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Put in 13×9″ baking dish. Bake at 400º for 15 minutes, stirring occasionally. Cool. Remove 1/2 of baked crumbs; set aside. Press remaining crumbs into bottom of dish. Spread with ice cream. Top with remaining crumbs. Freeze. Cut into 18 squares.
This was my Grandma’s recipe that everyone loved.
1/4 C. butter
1/3 C. cream
3/4 C. sugar
1/4 C. cocoa
1/2 tsp. vanilla
Mix and boil 1 minute. Pour over ice cream.
Rog loves this!
1 lb. Oreo cookies, crushed
1 stick butter, melted
1/2 gal. vanilla ice cream, partially melted
2/3 C. chocolate chips
1 stick butter
1 – 13 oz. can evaporated milk
2 C. powdered sugar
1 tsp. vanilla
Crush the Oreo cookies and add the melted butter. Mix together and press into a 9×13″ pan. Freeze. Take ice cream out of freezer to melt partially. Melt the chocolate chips and 1 stick butter. Gradually add the evaporated milk and powdered sugar. Stir constantly and bring to a boil. Boil 8 minutes and remove from heat. Add the vanilla. Place mixture in freezer to cool quickly. Put ice cream on Oreo layer and freeze until ice cream is hard. Take sauce out of freezer and put in refrigerator. When ice cream is hard, pour sauce over ice cream layer and freeze until hard.
1 1/4 C. fine graham cracker crumbs
1/4 C. sugar
6 T. butter or margarine, melted
1/2 gal. box vanilla ice cream
1/2 gal. box rainbow sherbet, or any flavor of your choice
Mix the crumbs, sugar and butter. Press firmly into 9×13″ pan. Chill for 45 minutes. Slice block of vanilla ice cream into slices and place on top of crust. Slice block of sherbet into slices and place on top of vanilla ice cream. Freeze. To serve, cut into squares.
2 eggs
1 1/2 C. sugar
2 C. milk
3 T. vanilla
Dash of salt
Snow
Mix egg and add sugar, milk, vanilla and salt, Beat well. Add snow until thick and creamy.
CRUST:
1 1/2 C. flour
3/4 C. oleo
1/2 C. pecans, chopped
FIRST LAYER:
1 – 8 oz. pkg, cream cheese
1 C. powdered sugar
6 oz. Cool Whip
SECOND LAYER:
2 – 3 1/2 oz. pkgs. instant vanilla pudding
1 – 16 oz. can pumpkin
1 1/2 C. milk
THIRD LAYER:
4 – 6 oz. containers Cool Whip
1 1/2 tsp. pumpkin pie spice
CRUST: Mix and spread in 9×13″ pan. Bake at 350º for 20 minutes. Remove from oven and cool.
FIRST LAYER: Combine ingredients and spread over cooled crust.
SECOND LAYER: Combine ingredients and spread over first layer.
THIRD LAYER: Combine ingredients and spread over second layer. Refrigerate dessert.