Mix gelatin and sugar in pan. Stir in water. Soften. Stir on low until gelatin
is dissolved. Cool. Stir in strawberries, cranbery juice and lemon juice. Pour in metal pan and freeze.
Bring sugar and water to boil until sugar is dissolved. Simmer 2 minutes. Don't stir.
Cool. Process the peaches in food processor unitl smooth. Add syrup. Blend.
Pour into metal bowl. Freeze 2 hours. Beat with chilled beaters until smooth. Return to freezer.
Repeat 2 or 3 more times. Freeze unitl firm.
| 2 cups flour | ½ cup buttermilk |
| 2 cups sugar | 2 beaten eggs |
| 2 sticks butter | 1 tsp. baking soda |
| 3 tbsp.cocoa | 1½ cups miniature marshmallows |
| 1 cup coke | 1 tsp. vanilla |
Mix flour, sugar and baking soda. Heat to boiling; butter,cocoa and coke.
Pour over flour mixture. Add milk, eggs and vanilla. Beat well. Add
marashmallows. Bake in greased and floured pan at 350° for 30 minutes. Ice while hot.
| Icing | |
| 1 box powdered sugar | 1 tsp. vanilla |
| 6 tbsp. coke | ½ cup butter |
| 2 tbsp. cocoa | 1 cup pecans |
Heat to boiling; butter, cocoa and coke. Pour over sugar and pecans. Spread over
cake while hot.
In large bowl, combine milk and water. Add pudding mix. Beat well. Chill 5 minutes.
Fold in whiping cream. Spoon 1 cup pudding mixture into a 2½ quart
glass serving dish. Top with 1/3 each of wafers, bananas and pudding. Repeat
ending with pudding. Chill thoroughly.
Beat together sugar, syrup, salt, flour and eggs. add vanilla and pecans. Turn into pie shell.
Bake in a preheated over a 300° for 1 hour or until set.
Sprinkle ½ box cake mix evenly over bottom of pan. Pour peaches with juice over.
Sprinkle remaining cake mix over all. Add pats of butter. Bake at 350° for
20 minutes or until top is golden brown.
Preheat oven to 375. Bring peaches and ½ cup of the sugar to a boil over medium-high heat. Mix together cornstarch and 2 tbsp. water. Add to peaches and cook, stirring, for 1 minute. Pour in and 8x8 baking dish.
Mix together flour, ½ cup of sugar and the brown sugar. Cut butter into flour until it resembles coarse meal. Spread evenly over peach filling and pat down firmly. Sprinkle with the remaining tablespoon of sugar and cinnamon.
Bake until crust is golden brown and filling bubbles. About 40 minutes.
| ¼ cup flour | |
| ½ tsp. baking powder | |
| ¼ tsp. cinnamon | |
| ½ cup butter | |
| 2/3 cup sugar | Topping: |
| 3 egg yolks | 1½ cups whipping cream |
| 1 cup finely ground walnuts | ¼ cups sugar |
| 3 eggs whites | 2 tbsp. finely ground walnuts |
Important Grease bottom of 8-inch pan. Line with waxed paper. Grease paper.
Stir together the dry ingredients. Set aside. In large mixer bowl, beat butter on medium
for 30 seconds. Add 2/3 cups sugar, beat until fluffy. Beat in egg yolks. Add flour.
Mix. Beat well. Stir in ½ cup nuts. In a separate bowl, beat egg whites until stiff. Fold into
cake batter. Pour into pan. Bake at 350° for 30-35 minutes.
Cool 10 minutes. Remove from pan. Cool completely. Chill for easier slicing. Split the cake
into 2 layers. In a large bowl, beat cream and ¼ cup sugar on low until stiff peaks form.
Reserve half the cream
mixture (1½ cups). Fold remaining nuts into remaining cream. Spread on first cake layer. Top with
second layer. Spread reserved cream over top and sides of cake. Cut shapes
like 1x2-inch diamonds out of paper. Place on top of cake to form a design. Sprinkle the 2 tbsp. of
nuts over cake. Carefully remove the patterns. Place uncovered cake in freezer for 30-45 minutes or until cream frosting
is frozen. Wrap in moisture and vapor proof wrap. Seal well and freeze
up to 2 weeks.
To serve: Place covered cake in fridge for several hours of overnight until thawed.
Mix butter, sugar, lilk and vanilla. Stir well. Mix in nuts and coconut. Form into balls.
Put in freezer for 30 minutes. Melt chocolate chips with shortening in double boiler.
Using toothpicks, dip chilled balls into chocolate. Dry on waxed paper.
| Merinque Shell: | Filling: |
| butter | 2 to 3 large limes |
| 4 egg whites | 4 egg yolks |
| ¼ tsp. cream of tartar | ½ cup sugar |
| 1 cup sugar | ¼ tsp. salt |
| 1 cup heavy cream |
Grease a 9-inch deep-dish pie plate with butter. Beat on high, egg whites and cream tartar
until foamy. Gradually beat in sugar 1 tbsp. at a time until stiff, glossy peaks form. Pile into pie
plate. Bake 50 to 60 minutes a 250° or until firm and creamy white. Turn oven off. Let stand
in oven for 1 hour. Cool completely.
Filling:
Grate 1 tbsp. lime zest. Squeeze 1/3 cup lime juice in medium saucepan. Whisk egg yolks until
light and lemon-colored. Stir in sugar, lime juice and salt. Cook over medium heat stirring
constantly until it thickens (about 5 minutes). Do not boil Let cool. In chilled bowl,
Beat cream until stiff yet billowy peaks form. Fold in lime filling and zest. Pile mixture in meringue
shell. Chill at least 4 hours.
| Dessert Crepe Batter: | Filling: |
| 4 eggs | 3 cups sliced fresh strawberries |
| 1 cup flour | 1/3 cups sugar |
| 2 tbsp. sugar | 1 cup cottage cheese |
| 1 cup milk | 1 cup sour cream |
| ¼ cup water | ½ cup powdered sugar |
| 1 tbsp.butter | 10 to 12 dessert crepes |
Beat eggs in bowl. Slowly add flour and sugar alternately with milk and water. Then beat with
a whisk until smooth. Beat in melted butter. Chill at least 1 hour. Pour
a large spooful of batter into a hot buttered skillet. Cook a few seconds on each side.
Combine strawberries and sugar. set aside. Beat cottage cheese, sour cream and powdered sugar
blender until smooth. Use about 2/3 of fruit and creamy mixture to fill crepes. Fold crepes over.
Top with remaining fruit and powdered sugar.
Crumble crackers fine(put in plastic bag and roll with rolling pin), press into melted butter
in a pastry plate. Mix all together until smooth, pour into shell. (Works best if you use an electurc mixer).
Bake 15 to 20 minutes in 350° oven. Remove and cool for 5 minutes.
Mix the sour cream,
3½ tsp. sugar and vanilla until smooth. Pour over top of pie and return to oven for 15 minutes.
Refrigerate for 5 hours. Be careful not to overcook or under cook.
COOK EXACT TIMES.