Pumpkin Pie
Written by: Celeste Bell
2 eggs (slightly beaten), 1 can (16 oz) Libby’s pumpkin, ¾ cup sugar, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground ginger ¼ tsp cloves, 13 oz evaporated milk, 1 9inch unbaked pie shell
Mix ingredients in order given. Pour into pie shell. Bake 15 minutes at 425F. Reduce heat to 350F for 45 minutes.
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.
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 230F. Add the peanuts at 305F. Remove from heat and add soda.
Lay it out on foil covered with a thin layer of butter.
Lickety Split Frosting
From: Celeste Bell
3 cups unsifted confectioner’s sugar, ¾ cup Hershey’s cocoa, 1/8 tsp salt, 6 tablespoons milk, 2 tsp vanilla, 1/3 cup softened butter
Combine the sugar, cocoa, and salt in a bowl. Add milk and vanilla, and blend until smooth. Add butter, and beat until spreading consistency.
Whoopie Pies (or Two Way Chocolate Cookies)
From: Celeste Bell
1 ½ cup sifted flour, ½ tsp baking soda, ¼ tsp salt, 2 squares unsweetened chocolate, ½ cup butter, ½ cup packed brown sugar, ½ cup sugar, 1 tsp vanilla, 1 egg, ½ cup sour milk, ¾ cup nuts (if making cookies)
Sift the dry ingredients together. Melt the chocolate and butter, and add sugar and vanilla. Mix well. Add eggs, and blend milk and flour together. Drop by spoonful on cookie sheet (for cookies), and bake at 350F (time not specified).
Fill with frosting.
Rocky Road Cake
From: Celeste Bell
1 cup chopped walnuts, 1 cup mini marshmallows, 6 oz package of chocolate bits, 1 package devil’s food cake mix (with pudding), 4 eggs, 1 cup mayonnaise, 1 cup water
Grease a 12 cup tube pan. In a small bowl, mix the first 4 ingredients. In a large bowl with a mixer at low speed, beat together cake mix, eggs, mayonnaise, and water until blended. Increase speed to medium and stir in nut mixture. Bake at 350F for 50 minutes. Dust with confectioner’s sugar.
Small Cheese Cakes
From: Celeste Bell
2 8oz cans of cream cheese, ¾ cup sugar, 2 eggs, 1 tsp vanilla, vanilla wafers, foil cups
Whip the cream cheese, and add sugar, eggs, and vanilla until creamy. Put a wafer in the bottom of the foil cup and fill cup to ¾ full. Bake 12-15 minutes at 375F. Top with your own topping, if desired.
Molasses Cookies
From: Joanne Bell
Set 1: 1 cup melted shortening (Crisco), 1 cup sugar, 1 cup molasses, 1 egg
Set 2: 2/3 cup boiling water, 3 ½ tsp baking soda, 2 tsp vanilla
Set 3: 5 ¼ cups flour, 1 ½ tsp cream of tartar, 1 ½ tsp ginger, 1 ½ tsp cinnamon, ½ tsp cloves, ½ tsp salt
Combine set 1 and beat until creamy. Dissolve the baking soda in water from set 2 and add to the first mixture. Combine set 3 and add to the first mixture. Add the vanilla from set 2. Chill the mixture overnight. Cook at 400oF for 8 to 10 minutes. (Cook for 9 minutes at 350F in convection oven).
Chewy Oatmeal Cookies
From: Celeste Bell
Comments: Delicious!!
2 cups sifted flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 cup shortening (margarine used), 1 cup packed brown sugar, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1 ½ cup quick cooking oats (instant Quaker oatmeal packets used; normally 3 packets is 1 ½ cups), 1 cup flaked coconut (optional)
Sift together the flour, baking powder, baking soda, and salt. Set aside. Cream together the shortening, brown sugar, and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Gradually add the dry ingredients to the creamed mixture, mixing well with a spoon. Stir in oats (and coconut).
Shape the dough into 1 inch balls and place on greased cookie sheet. Bake in 350F oven for 10 minutes or until golden brown.
Brownies
From: Celeste Bell
2 melted squares of chocolate, 1/3 cup shortening, 2 eggs, 1 cup sugar, 1 cup sifted flour, ½ tsp baking powder, 1 tsp vanilla
Mix the chocolate and shortening. Mix the eggs and sugar and add to the chocolate mixture. Add flour, baking powder, and vanilla (add nuts if desired). Bake for 30 minutes at 350F.
Apple Crisp
From: Lucille Bernier
12 to 14 apples sliced, 1 ½ cups brown sugar, 1 cup sifted flour, 1 cup rolled oats, 1 tsp nutmeg, 1 tsp cinnamon, 2/3 cup melted margarine
Blend brown sugar, flour, oats, butter, and spices. Put on top of apples. Bake at 375F for 30 minutes in an 8x8x2 inch pan.
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.
Cherry Snow Cake
From: Lucille Bernier’s mother
4 egg whites, ½ cup butter or spry, 1 ½ cup sugar, 2 ½ cup flour, 3 tsp baking powder, ½ tsp salt, small bottle of cherries, ½ cup nuts
Cream spry and add 1 cup sugar. Sift flour and baking soda 3 times. Take ½ cup extra flour and mix nuts and cherries, then add to the spry mixture. Take the juice of the cherries and add enough water to fill 1 cup. Add this alternately to the flour. Beat egg whites until stiff. Add ½ cup sugar and beat in until it forms a peak, then fold in. Cook for 1 hour at 325F.
Rhubarb Pie
From: Lucille Bernier
Comments: Very good
9 inch pie pan, pie shell, 5 cups diced fresh rhubarb, 1 ¼ cups sugar, ¼ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, 3 tbsp tapioca, 2 tbsp margarine, 1 tsp grated lemon
Add mixture to pie shell, then top with pie crust. Bake at 450F for 15 minutes, then bake at 350F for 30 minutes more.
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.
Never Fail Pie Crust
From: Jan Bernard (December 1987)
Comments: Makes 5 to 6 single crusts
4 cups flour, 1 ¾ cup Crisco, 1 tsp salt, 1 tbsp sugar, 1 large egg, ½ cup cold water, 1 tbsp vinegar
Mix the ingredients listed. Put in the freezer if not used right away. Roll the dough as desired to create a pie crust shape.
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.
Cake Mix Cookies
From: Jan Bernard
2 eggs, ½ cup vegetable oil, cake mix, peanut butter or chocolate chips (optional)
Preheat oven to 350F. Mix cake mix, eggs, and oil in large bowl. Mix well with no lumps. Add chips if desired. Using a teaspoon, drop the batter 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes.
Snickerdoodles
From: Lucille Bernier
Comments: Makes about 5 dozen 2-inch cookies
1 cup shortening (part butter), 1 ½ cup sugar, 2 eggs, 2 ¼ cups flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp salt
Heat the oven to 400F.
Mix the shortening, sugar, and eggs thoroughly. Blend the dry ingredients, then add to the egg mixture and mix well. Roll into balls the size of small walnuts. Roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Place 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes. The cookies puff up at first, then flatten out.
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.
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 400F 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 350F for 30 minutes in a 17x11 inch pan.
Apple Brownies
From: Lucille Bernier (October 10, 1988)
¼ cup margarine melted, 1 cup sugar, 1 egg beaten, 2 medium-sized apples chopped, 1 cup flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, nuts (optional)
Sift the dry ingredients together (except the sugar). Cream the sugar with the beaten egg. Add butter and dry ingredients to sugar mixture. Add the chopped apples and nuts. Spread in a greased 10x10 inch pan and bake at 350F for 30 to 35 minutes.
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.
Blueberry Pie
From: Lucille Bernier
4 cups blueberries, 1 cup sugar, 3 tbsp quick cooking tapioca, ¼ tsp salt, ¼ tsp cinnamon, 2 tbsp butter, 2 tbsp sugar, 1 tsp lemon juice, pie shell
Combine blueberries, 1 cup sugar, tapioca, salt, and cinnamon. Place in pie shell. In a bowl, combine butter, remaining sugar, and lemon juice. Sprinkle over pie filling. Cover with pie crust, cutting slits in crust. Seal edges. Bake at 400F for 45 minutes.
Old Fashioned Sugar Cookies
From: Joanne Bell
Stir together into mixing bowl:
3 cups sifted flour
1 ½ tsp baking powder
½ tsp salt
1 cup sugar
Put in 1 cup soft butter (1/2 cup cream and ½ cup margarine) until the mixture is fine. Add 1 slightly beaten egg, 3 tbsp milk, and 1 tbsp vanilla. Blend thoroughly.
Roll out dough on floured surface to 1/8 inch thick. Cut into shapes and decorate. Place cookies on ungreased baking sheets. Bake in hot oven at 400F for 5 to 8 minutes or until delicately browned.
Peanut Butter Cookies
From: Grammy Bell
1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup shortening
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg, beaten
Sift the dry ingredients. Cream the shortening and peanut butter. Gradually, add the sugar and egg. Combine ingredients and chill. Form dough into balls and flatten with a fork. Bake at 375F for 8 or 10 minutes in ungreased pan. (Makes 3 dozen.)
