Fudge Batter Pudding
This pudding, when baked, has a chocolate sauce on the bottom and cake on the top. Mix margarine, 1/2 cup sugar, and vanilla together. Sift flour, 3 Tbsp. cocoa, baking powder, and 1/2 tsp salt together and add alternately with milk to first mixture; mix well and stir in nuts (nuts are optional). Mix together 1/2 cup sugar, 5 Tbsp. cocoa, 1.4 tsp. salt, and boiling water. Turn into 10x6x2 inch baking dish or pan and drop batter by tablespoonfuls on top. Bake in moderate oven, 350° for 40 to 45 minutesl Serve warm. Spoon out a portion of the cake and cover with sauce. Whipped cream, pour cream or top milk goes well with this pudding if it is served cold, because the chocolate sauce becomes quite thick.
Patti’s Second Favorite Treat
Cut banana in slices. Spoon as much Cool Whip as desired. Drizzle with chocolate syrup. It’s do die for!
Patti’s Favorite Treat
Spread peanut butter on graham cracker. Top with Cool Whip. DELICIOUS!!!!!
Pumpkin Bundt Cake
Preheat oven to 350°. Arrange pecans in a greased bundt pan. Mix ingredients at medium speed in mixer for 5 minutes. Pour into pan. Bake 45-50 minutes. When cool, glaze with 1/4 cup powdered sugar and 1 tsp. milk.
Easy Lemon Sauce
In medium saucepan, combine sugar, cornstarch, and salt. Stir in water until well blended. Cook over medium heat, stirring constantly until mixture boils and is slightly thickened and clear (roughly 7 minutes). Remove from heat, stir in lemon juice, margarine, and lemon peel. Serve warm over angel food cake or any plan yellow cake. Top with fruit if desired.
Strawberry Pie
Cook above ingredients until clear and thick. Add 3 tbsp. Strawberry Jell-O (1/2 a small package). Cool. Prepare 1 quart of strawberries. Mix into mixture. Put into pie shell and chill. Serve with whipped cream or Cool Whip.
Creampuff Dessert
Boil margarine in water. Add flour and beat hard until forms a ball. Add eggs, one at a time. Spread mixture in a 9×13 inch pan that has been sprayed with Pam. Bake at 400° for 30 minutes.
Filling
- 1 6 oz. Package Instant Vanilla Pudding
- 3 Cups Milk
- 8 oz. Cream Cheese, softened
- Cool Whip
- Hersey's Syrup
Blend 6 oz. package instant vanilla pudding and 3 cups of milk. Add softened 8 oz. cream cheese. Let set 15 minutes and spread over cooled crust. Put 8 oz. Cool Whip on top and drizzle with Hersey’s syrup. Refrigerate for several hours.
Corn Bread
Mix dry ingredients together. Add rest of ingredients. Mix until blended. Pour into a sprayed 8 or 9 inch pan. Bake at 425° for 20 to 25 minutes.
Beer Bread
Mix ingredients together. Pour into sprayed loaf pan. Bake at 350° for one hour.
Lemon Meringue Pie
Note: Save egg whites for meringue
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir half the mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer stirring constantly. Remove from heat and continue stirring until smooth. Blend in butter, lemon juice, and rind. Pour into cooled crust. Cover with meringue and bake. Serve when cold.
Meringue
- 3 Egg Whites
- 1/4 tsp Cream of Tartar
- 6 Tbsp. Sugar
- 1/2 tsp. Flavoring (optional)
Heat oven to 400°. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, one spoonful at a time. Continue beating until stiff and glossy. Do not under-beat. Beat until sugar is dissolved. Pile meringue onto hot pie filling being careful to seal the meringue onto the edge of the crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 minutes or until delicately browned. Cool away from drafts.