four Diner Dessert & Pudding Recipes

Nancy's Creme de Menthe Chocolate Brownies


LAYER ONE:

1 cup granulated sugar
1/2 cup softened butter or margarine
4 brown eggs, beaten
1 16-ounce can, Hershey's chocolate syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

LAYER TWO:

1/2 cup softened butter or margarine
2 cups powdered (confectioner's) sugar
4 1/4 Tablespoons creme de menthe
1/4 Tablespoon whole milk

LAYER THREE:

6 ounces dark bittersweet chocolate chips
6 Tablespoons butter or margarine

FORTH STEP:
Whipped cream, and dark chocolate sprinkles (optional)

Pre-heat oven to 350 F degrees

First step: Mix together all ingredients in layer one, until well blended. Pour into a lightly greased baking pan, preferably a 9-inch by 13-inch pan. Bake for 30 minutes.

Second step: Blend together all ingredients of layer two, until well-blended. Wait for brownies to cool, then spread an even layer of the mixture over the top of the brownies.

Third step: In a small sauce pan, over lowest heat setting, melt chocolate chips and butter. Remove from pan and stir until well blended. May use microwave instead of saucepan for this step. When it has cooled--but is still slightly warm, spread over the creme de menthe layer.

Forth step (optional): Cut brownies into desired serving sizes, and top with dollop of whipped cream and a few dark chocolate sprinkles.

Serves approx. 8 to 12. Cover and refridgerate any leftover brownies.


Nancy's Frozen Mud Pie

One 1/2 gallon coffee flavor ice cream, softened
one 16-ounce can Hershey's chocolate syrup
one chocolate cookie (Oreo) crumb pie crust
Whipped cream
Marichino cherries

Press ice cream into a smooth, even layer in chocole crumb pie crust. Refreeze. Just before serving, warm can of Hershey's syrup--warm, but not so warm as to melt ice cream. Pour over ice cream, and slice into serving size wedges. Before serving, generiously top each serving with whipped cream and a cherry. Serves 4 to 8.


Nancy's Peach Crumb Pie


4 cups peaches, peeled, pitted and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 Tablespoons tapioca powder
one 9-inch unbaked pie crust
2 1/2 Tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar

Pre-heat oven to 425 F degrees

In a large bowl, mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. In a seperate bowl, blend together remaining ingredients, until crumbly. Spread an even layer of the crumb mixture over peaches. Bake for 45 to 50 minutes.


Grandma's Bread Pudding


2 cups whole milk
2 brown eggs (can sub. white)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch, nutmeg
Pinch, salt
Handful of seedless raisins
4 cups stale bread, cubed
Whipped cream (optional)

Pre-heat oven to 350 F degrees

In a large bowl, whisk together milk and eggs. Add sugar, salt, and spices and whisk well. Add bread and raisins and gently turn over with a spoon until the bread is evenly saturated with the milk. Grease a baking pan with butter or margarine. Pour bread mixture into pan. Bake for 1 hour, or until a toothpick inserted comes out clean. Serve warm or cold, topped with whipped cream, if desired. Refrigerate any leftovers. Serves 4.

Vintage pudding recipes

Great-Gran's Custard recipe

(This is one of my family's oldest recipes, dating before the Great Depression)


3 eggs, well beaten

3 cups whole milk

1/3 cup granulated sugar

½ tsp salt

¾ tsp vanilla extract


Pre-heat oven to 350 degrees. In a bowl, combine all ingredients until well blended. Bake in a custard dish for 30 to 35 minutes, or until center is firm.


1970's Frozen Pudding Treat


1 package chocolate, butterscotch or pistachio instant pudding

1 ½ cups milk

2 cups Cool Whip

Chocolate syrup (optional)

4 to 6 dollops Cool Whip (optional)


In a bowl prepare pudding with 1 ½ cups milk. Stir in Cool Whip. Pour into individual plastic cups or bowls and freeze for about 4 hours, or until firm. If desired, top with drizzles of chocolate syrup and dollops of Cool Whip. Serves 4 to 6.

Bread Pudding for Two

1 cup fresh baked bread crumbs

2 cups milk

2 eggs. slightly beaten

4 TBLS granulated sugar

¼ tsp ground cinnamon

¼ tsp nutmeg


Pre-heat oven to 350 degrees. In a bowl, soak bread crumbs in milk for 20 minutes Stir in eggs, sugar and spices. Grease a casserole dish with butter or margarine. Pour contents of bowl into dish and bake for 40 to 55 minutes, or until a knife inserted in center comes out clean. Serves 2–or one if you’re really into bread pudding.


Great-gran's Rice Pudding

¼ cup uncooked white rice

4 cups whole milk

¼ tsp salt

1/3 cup granulated sugar

½ tsp vanilla extract

Rind from 1 lemon, grated


Pre-heat oven to lowest setting, about 275 degrees. In a large bowl, mix all ingredients together, until well blended. Pour into a well-buttered baking pan. Stirring occasionally, bake for 2 ½ to 3 hours, or until center is firm.


Gran's Chocolate Scrummy

1 cup flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons cocoa powder
2 teaspoons baking powder
½ cup chopped walnuts
½ cup whole milk
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract
½ cup brown sugar
½ cup white sugar
2 tablespoons cocoa powder
1 cup cold water

Pre-heat oven to 350 F degrees

In a mixing bowl, mix together the flour, sugar, salt, cocoa, baking powder, walnuts, milk, butter, and vanilla. Spread evenly into a square greased baking pan.

In a seperate bowl, mix together the brown sugar, white sugar, and cocoa powder and sprinkle over batter in pan. Pour the cold water over the top of the mixure you just sprinkled in the pan, then Bake for 45 minutes. Serve hot or cold, garnished with sweet whipped cream or ice cream, if desired.


June's Banana Pudding


1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla
3-4 ripe bananas, sliced
Nabisco 'Nilla vanilla wafer cookies


In a large saucepan, mix together sugar and eggs. Stir in salt, cornstarch and milk.Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat. Sir in vanilla extract until well blended. Cover and chill for one hour. Before serving, add pudding and Nilla' wafers to the serving bowl, in layers...first, a layer of vanilla wafers, then a layer of pudding, etc., ending with pudding on top. If desired, garnish with dollops of sweet whipped cream.

Some Fruity Recipes

Chilled Stuffed Pears


2 medium pears, halved and cored

One lemon, halved

2 oz. smoked Gouda cheese, grated

2 tsp butter or margarine

4 cloves


Rub pear halves with lemon, squeezing to get juice. In a small bowl, mix together cheese and butter, until well blended. Stuff cheese mixture into hollowed out core of each pear. Poke one clove into the stem end of each pear. Chill and serve cold. Serves 2 to 4.


Glazed Orange Slices


3 medium seedless oranges, unpeeled, with ends cut off

¼ cup butter or margarine

¼ cup firmly packed, dark brown sugar

2 TBLS light corn syrup

4 whole cloves

½ tsp ground cinnamon



With peels on, slice oranges about ½ inch thick. In a large skillet, combine butter, brown sugar, cinnamon, cloves and syrup. Cover over low heat, stirring, until mixture comes to a boil Lay oranges in skillet, and cook for about 5 minutes, turning occasionally. Remove cloves before serving. Can be served hot or cold. Serves 2 to 4.


Fruit Bowl


1 small can mandarin oranges, drained

1 red delicious apple, peeled, cored and sliced

1 banana sliced

juice from one lime

¼ cup walnuts, finely chopped


Place bananas in a bowl and drizzle lime juice over them. Add apples and orange. Gently toss fruit until well blended. Sprinkle nuts over fruit and serve. Serves 1 to 3.



Baked Apples


(Mom always laughed when she thought of this dessert. That’s because she used to make it for dad, and he raved about it….until he found out that it was made with diet soda. Then he wouldn’t touch it anymore.)



4 medium red apples

1 can of diet black cherry soda (can substitue diet Dr Pepper or gingerale)

Cinnamon

Raisins (optional)


Pre-heat oven to 350 degrees. Core apples, leaving skin on. Fill each with soda pop and sprinkle top with a little cinnamon. If desired, place a few raisins in the core hole of the apple. Very lightly butter the bottom of a baking pan. Place apples in pan. Bake for 30 to 40 minutes, basing occasionally with remaining soda. Serves 4.


Southern Style Peach Salad



8 to 10 large canned or frozen peach halves, (no syrup, if using canned)

1- 8 oz. container small curd cottage cheese

1/2 cup chopped Maraschino cherries

1.4 cup shelled peanuts, very finely chopped

1/2 tsp granulated sugar

1/8 tsp lemon juice

Romaine lettuce


Wash and thoroughly rinse lettuce leaves. Arrange on a plate or platter. Lay peach halves, evenly spaced, on top of lettuce. In a bowl, blend remaining ingredients together, and spoon into each peach half. Cover and refrigerate 1/2 hour. Serves 4.