Recipes for Dessert
1 1/3 C. butter
1 1/3 C. sugar
1 1/3 C. brown sugar
1 scant C. peanut butter
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 2/3 C. flour
2 2/3 C. oatmeal
FROSTING:
Milk
Powdered sugar
Peanut butter
Bake in a greased jelly roll pan at 350º for 20 minutes. Frost while slightly warm.
2 C. flour, sifted
1/2 C. powdered sugar, sifted
1 C. margarine
4 eggs, beaten
2 C. granulated sugar
1/3 C. lemon juice
1/4 C. flour
1/2 tsp. baking powder
FROSTING:
1 1/2 C. powdered sugar
2 T. milk
3 T. margarine
2 tsp. lemon juice
Mix together 2 cups flour and powdered sugar. Cut in butter. Press into 9×13″ pan and bake at 350º for 20 to 25 minutes, or until lightly browned. Beat eggs. Add sugar, lemon juice and 1/4 cup flour and baking powder sifted together. Stir into egg mixture. Pour over baked crust. Bake about 20 minutes longer. Cool.
FROSTING: Beat until smooth. Spread on cooled bars. Cut as desired.
1 3/4 C. oatmeal
1 3/4 C. flour
1 C. brown sugar
1 tsp. baking soda
1 C. butter
3 T. cornstarch
1 1/2 C. sugar
2 C. sour cream
2 C. raisins
4 egg yolks
Combine oatmeal, flour, brown sugar, baking soda and butter. Press 3/4 of the mixture into a 9×13″ pan. Bake at 350º for 10 minutes. Mix rest of ingredients and cook over medium heat until thick. Stir mixture constantly so it does not burn. Pour this over bottom crust and top with remaining crumb mixture. Bake at 350º for 20 minutes.
2 C. sugar
1 3/4 C. flour
4 eggs
2 sticks margarine, melted and cooled
1/2 C. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 C. nutmeats, optional
To cooled, melted margarine, add sugar. Stir. Add cocoa. Stir. Add eggs. Stir. Add flour and then rest of ingredients. Bake at 350º for 20 minutes. Frost as desired.
I got this recipe from Ann Gast, who ran the Eldora Bowling Alley where Rog and I always used to bowl.
1 yellow cake mix
1 can apple pie filling
3 eggs, beaten
TOPPING:
1 C. nuts
1 T. flour
1 T. margarine
1/2 C. brown sugar
Mix the first 3 ingredients together. Put in a greased 9×13″ pan.
TOPPING: Crumble over cake batter. Bake at 350º for 35 minutes.
1 yellow cake mix, baked according to pkg. directions
FILLING:
1 C. milk
1 T. flour
1 stick margarine
1/2 C. Crisco
1 C. sugar
1 tsp. vanilla
1/2 tsp. salt
Bake the cake according to package directions. Cool completely.
FILLING: Cook the milk and flour until thickened; cool. Beat together the margarine, Crisco, sugar, vanilla, salt and milk mixture.
Cut cake into 2 layers. Lift off top, put in filling, replace top, and sprinkle with powdered sugar.
Keep refrigerated. Garnish with strawberries on top when served.
1 – 20 oz. pkg. refrigerated sugar cookies
1 – 8 oz. pkg. cream cheese, softened
1/3 C. sugar
1/2 tsp. vanilla
Assorted fruit
1/4 to 1/2 C. orange marmalade, peach or apricot preserves
2 T. water
1 regular brownie mix, baked and cooled*
2 pkgs, chocolate mousse, prepared without crust
20 oz. Cool Whip
7 Heath bars, crushed
1 C. pecans, chopped
In a clear bowl, layer as follows: brownie pieces, mousse, pecans, Cool Whip, and Heath bars. Allow to sit overnight.
*Optional: Poke with fork and pour 1/2 cup Kahlua over the top.
This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932
1 C. sugar
2 T. cornstarch
Juice of 1 lemon
1 T. butter
2 egg yolks
Mix the above and add 1 cup boiling water. Bring this to a boil and pour into crust. Use the egg whites for the top.
1 – 6 oz. can frozen limeade concentrate
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. carton whipped topping
1 – 8″ graham cracker pie shell
Thaw limeade concentrate. Combine with sweetened condensed milk in bowl; blend well. Fold in whipped topping. Spoon mixture into pie shell. Chill in refrigerator until firm.