Cream Puffs
From: Ray Champagne
1 cup flour, 1 cup water, 1 stick Oleo, 4 lightly beaten eggs
Sift flour and set aside. Put water in a pan and add Oleo. Bring to a boil. Remove from heat and add flour. Beat until well mixed. Add the eggs all at once. Beat with a mixer until smooth. Use a spoon to drop mixture onto cookie sheet. Bake at 400oF for 45 minutes. When done, turn off oven and open the door. Leave in oven to cool.
Filling:
1 package instant vanilla pudding, 1 ¾ cup milk, heaping cup cool whip
Mix pudding with the milk. Add the cool whip and chill.
Date Squares
From: Lucille Bernier (1986)
Filling:
1 cup sugar, 1 cup brown sugar, 6 tbsp flour, 2 cups water, 8 oz package of dates cut up
Mix flour with white sugar. Add brown sugar, water, and dates. Cook in double broiler until thickened. Let cool.
Crumble Mixture:
Mix 1 cup sugar, 1 cup brown sugar, 4 cups flour, 1 tsp baking soda, and 3 cups oatmeal. Add 1 lb melted Oleo and 2 tsp vanilla. Bake at 350oF for 30 minutes in a 17x11 inch pan.
Hot Fudge Sauce
From: Lucille Bernier
¼ cup margarine, 1 square chocolate, ¼ cup cocoa, 2 cups sugar, ¾ tsp salt, 1 cup evaporated milk, 2 tsp vanilla
Melt margarine and chocolate together. Remove from heat and add mixture of sugar, cocoa, and salt to melted shortening and chocolate. Mix until smooth. Add evaporated milk slowly. Bring to a boil over low heat. Add vanilla.
Divinity Fudge
From: Lucille Bernier
1 ½ cups sugar, ½ cup corn syrup, ¼ cup hot water, ½ tsp vinegar, 1 stiff beaten egg, ½ tsp vanilla, nuts (optional)
Combine sugar, syrup, water, and vinegar. Cover and place on medium heat. Cook to boiling. Remove cover after 5 minutes. Cook to hard ball stage. Remove from heat and cool slightly. Add gradually to the egg whites. Beat until stiff. Let cool while stirring in vanilla and nuts (optional). Drop from teaspoon or pour into a pan.
Needams
From: Lucille Bernier
¾ cup mashed potatoes, ½ tsp salt, 2 lb confectioner’s sugar, 1 stick margarine, 1 large package shredded coconut, vanilla
Cook the potatoes. Mash ¾ cup and add salt. Melt the margarine then add potatoes, coconut, sugar, and vanilla. Mix well, then spread evenly on buttered cookie sheet. When cold, cut into squares for dip.
Chocolate Dip:
1 large 12oz package chocolate bits, 4 squares unsweetened chocolate, ½ cake paraffin wax
Using double broiler, melt wax, then add chocolate. Mix ingredients and melt. Dip with painted affect. Place on wax paper to harden and refrigerate.
Peanut Brittle
From: Lucille Bernier
2 cups sugar, 1 cup light kero, ½ cup water, 2 sticks butter, 1 tsp soda, 2 cups peanuts
Stir kero, sugar, and water. Bring to a boil and add butter when it reaches 230oF. Add the peanuts at 305oF. Remove from heat and add soda. Lay it out on foil covered with a thin layer of butter.
Peanut Butter Cups
From: Celeste Bell
Comments: Good
1 cup confectioner’s sugar, 1 heaping cup peanut butter, 1 cup finely crushed graham cracker, 2 large bags or chocolate bits, 1 stick paraffin, 2 squares baker’s unsweetened chocolate
Mix the first 3 ingredients and roll into small balls. Melt the chocolate and paraffin together in a double boiler. Place a small amount of chocolate in a petit four cup. Place a ball of peanut butter filling on top. Cover with chocolate and let cool.
French Graham Cracker Dessert
From: Lucille Bernier (1992)
2 small packages vanilla pudding (cooked), graham crackers, 3 cups milk, whipping cream
Place a layer of graham crackers in a 9x13 inch pan. Mix the cooked vanilla pudding with 3 cups milk and place on top of the graham crackers. Let set for about 1 minute. Add a layer of whipping cream, then cover with a layer of graham crackers on top.
Glaze:
1 cup powdered sugar, 2 ½ tbsp water, 1 square unsweetened chocolate
Melt the chocolate and drizzle on top of the graham crackers. Mix the sugar and water and drizzle on top. Refrigerate the dessert.
Rhubarb and Strawberries
From: Lucille Bernier
3 cups rhubarb, water, 1 quart strawberries (cut up), 1 cup sugar, 1 package large strawberries (Neutra sweet gelatin)
Cut up rhubarb in small slices. Cook in 2 to 3 cups water (just enough to cover the rhubarb) for 15 minutes. Add the strawberries, and cook for about 10 to 15 minutes or until done. Add a few drops of red color and the rest of the ingredients. Cool.
