My Recipes

Banana Split Dessert

Base:

1/2 cup butter melted

2 cups graham wafer crumbs

Middle:

2 eggs (Beat for 4 minutes)

2 cups icing sugar

3/4 cup butter at room temperature

1 tsp vanilla

 

Next Layer:

 

1 (20 oz) can pineapple

4 bananas sliced

Top Layer

1 (9 oz) Cool Whip

Chocolate Syrup (like Hersheys for chocolate milk)

Mix melted butter and graham crackers crumbs and spread evenly in a 9 X 13 pan.  Beat eggs for 4 minutes then add icing sugar, butter and vanilla.  Spread evenly over base.  Place in refrigerator for 30 minutes.

Cut up bananas and place over middle layer, then add cool whip and then sprinkle chocolate syrup over the top.

Debbie Babcock

 

 

 

 

 

Crispy Chocolate Chip Squares

3/4 cup liquid honey

1 cup peanut butter

1 tsp vanilla

3 cups rice krispies

1 cup semi-sweet chocolate chips

 

Combine honey and peanut butter in large saucepan and cook over medium heat, stiring constantly until smooth and comes to a boil. (Watch cause this can burn easily).  Remove from heat stir in vanilla, add rice krispies and chocolate chips mix well.  Press lightly into a greased square pan and chill at least one hour.  Cut into squares.

I personally like this one with out the chocolate on the top.

Caren Jung

Kellogg's Rice Krispies

1/4 cup margarine

1/2 tsp vanilla

40 marshmellows

6 cups of rice krispies

In large saucepan over low heat, ,melt margarine.  Add marshmellows, stir until melted and well blended.  Remove from heat.

Stir in vanilla.  Add cereal, stirring until coated.

Using a lightly buttered spatula, press into a buttered 13 X 9 pan.  Cool and cut into squares.                                                                       Kim Corcoran

 

 

Mom's Rhubarb Pie

4 cups rhubarb

1/3 cup flour

dab of butter

1 3/4 cup white sugar

pinch of salt

Bake at 400 degrees for 50 minutes in a pie shell.

 Dot Davy - Mom

 

 

 

 

 

 

Chocolate Chip Squares

1/2 cup melted butter

1 tsp vanilla

1 1/2 cups flour

1 tsp salt

2 cups brown sugar

2 eggs

2 tsp baking powder

1 cup chocolate chips

 

Mix all ingredients except the chocolate chips.  Press into a 9 X 13 pan

Sprinkle 1 cup of chocolate chips on tops.  Bake at 350 for 30-40 minutes

Kathleen Curtis

(Aunt Kathy)

Apple Crisp

1 cup flour

1 cup brown sugar

1 cup rolled oats

1 tsp cinnamon

1/2 cup margarine

Mix all ingredients except the margarine.  Melt the margarine and mix with the dry ingredients.  Place 4 cups pealed and sliced apples into a 9 X 13 pan.  Cover with crumb mixture.  Bake at 350 for 35 - 40 minutes.

 

 

 

Mock Angel Cake

3 eggs (separated)

3/4 cup water

1 1/2 cup flour

1 tsp baking powder

1 1/2 cup sugar

1/2 tsp salt

1 tsp vanilla

Beat egg whites until stiff.  Beat egg yolks and water till fluffy.  Add other ingredients and fold in the egg whites.  Bake at 350 for 1 hour.

Dorothy Davy

(Mom)

 

Simple White Cake

Tastes almost like sugar cookies really good

Ingredients

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

Directions

1.   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2.   In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3.   Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Kim  Corcoran

 

Butter Tart Squares

Base

1/2 cup butter

1 cup flour

2 tblsp white sugar

Cream butter well and 1 cup flour and white sugar.  Press in pan ungreased 9 X 9 Bake at 350

Topping

1 1/2 cup brown sugar

1 cup walnuts (optional)

2 eggs

3 tblsp flour

1/2 tsp baking powder

1/2 tsp vanilla

Mix all remaining ingredients and spread over warm base and return to oven and bake for 20 minutes longer or until golden brown

Dorothy Davy

Mom

 

Pound Cake

2/3 cup shortening

2/3 cup milk

2 cups flour

1 tsp baking powder

1 1/4 cup sugar

1 tsp lemon extract

1 tsp salt

3 eggs

(add cherries if desired)

Cream shortening and sugar until fluffy.  Add milk and extract add dry ingredients and beat until smooth.  Add eggs 1 at a time.  Beat well.  Bake 350 for 1 hour 25 minutes.

 

Prize Butter Tarts

1 egg

1 cup brown sugar

1/4 cup raisins (optional)

1/3 cup butter

2 tblsp milk

1 tsp vanilla

Bake at 450 for 8 minutes then turn down to 350 for 15 minutes.

 

 

Dani's Chocolate Haystacks

NO BAKE CHOCOLATE-OATMEAL COOKIES

1/4 c. butter
4 tbsp. cocoa
2 c. sugar
3 c. oats
1/2 c. milk
1 tsp. vanilla

 

Mix together all ingredients except oats and vanilla. Let boil for 3 minutes. Add vanilla and oats. Mix rapidly and drop by tablespoons onto waxed paper. Let cool.

Danielle Corcoran

 

 

Impossible Pumpkin Pie

3/4 cups sugar
1/2 cup bisquick
2 tblsp butter or margarine
13 oz can evaporated milk
2 eggs
16 oz can pumpkin pie
2 1/2 tsp pumpkin pie spice
2 tsp vanilla

Heat oven to 350.  Grease 10 inch pie plate.  Beat all ingredients until smooth.  Pour into pie plate.  Bake for 50 to 55 minutes.

 

APPLE TORTE

 

BASE:

1/2 c. butter
1/3 c. sugar
1/4 tsp. almond flavoring
1 c. flour
1/3 c. raspberry jam

Preheat oven to 400 degrees. Cream butter, almond flavoring and sugar, then blend in flour. In a buttered 9 inch springform pan, press on the bottom and about 1 inch high on the sides. The layer of jam is then spread on the bottom.

FILLING:

1/4 c. sugar
8 oz. cream cheese
1 egg
1/2 tsp. almond flavoring

Mix until smooth and pour over jam.

TOP:

4 c. apples, peeled, cored and sliced
1/2 tsp. cinnamon
1/3 c. sugar
1/2 c. slivered almonds

Mix sugar and cinnamon, then toss with the apples. Arrange them over the cream cheese. Decorate with almonds. Bake for 35 to 40 minutes and store in a cool place until serving.

 

 Marshmellow Brownie Cupcakes

 

 

Instead of making cupcakes, you can make it in an 8 X 8 pan and then put in fridge and cut up once they have set

Makes 12

50g dark chocolate, chopped (after my experience in Melbourne I used Lindt.)
60g butter, chopped
⅓ cup brown sugar
1 egg
1 tablespoon cocoa
¼ cup plain flour, sifted
¼ teaspoon baking powder

Marshmallow topping:
1 cup water
1 cup caster sugar
1 teaspoon gelatine powder
1 vanilla bean, split and seeds scraped
pink food colouring

Preheat the oven to 160˚C.  Place the chocolate and butter in a saucepan over a low heat and stir until smooth.  Allow to cool slightly.  Place the sugar, egg, cocoa, flour, baking powder and chocolate mixture in a bowl and stir until well combined.  Spoon into 12 x ½ cup capacity muffin tins lined with paper cases and bake for 12 minutes or until cooked when tested with a skewer.  Allow to cool completely.

For the marshmallow topping: place the water, sugar, gelatine and vanilla in a saucepan over a high heat, bring to the boil and simmer for  3-4 minutes.  Allow to cool completely.  Place the cooled mixture and a few drops of pink food colouring into the bowl of an electric mixer and beat from 10 minutes until thick and fluffy.  Spoon the mixture over the brownies and refrigerate for 1 hour or until set. 

Donna Hay topped her cupcakes with ½ cup of toasted desiccated coconut.  I used pink sparkly sugar crystals.  Also, my cupcakes are flat on the top – in the magazine the cupcake that has been given a close up peaks up in the middle like a proper cupcake.  I reckon Donna Hay has poured a little bit of the marshmallow mixture on the brownie, let it set, added to it, let it set, added to it… as it kind of looks layered.

 

1 package of Anna's Ginger Thins (32), crushed (
1/4 cup sugar
1/4 teaspoon salt
4 1/2 tablespoons butter, melted

Combine the crushed cookies, sugar, salt, and butter, and press evenly into a pie pan. Bake at 350 degrees for 11 minutes. Set aside while you prepare the filling.

2 cans sweetened condensed milk
6 egg yolks
1 teaspoon vanilla
zest of two lemons
1 cup freshly-squeezed lemon juice (about 6 lemons)

Whisk together the milk, egg yolks, vanilla, lemon zest and lemon juice. Spoon into the prepared pie shell, and bake at 350 degrees for 25-30 minutes until just set. Let cool to room temperature, then chill at least two hours, preferably four, or ideally, overnight. Serve with whipped cream.

 

1 quart (4 cups) whole milk
1 cup heavy cream
zest of half an orange (I omitted this--I personally do not enjoy the orange/chocolate combo)
3/4 cup brown sugar (next time I might cut this back just a bit, to maybe 2/3 cup)
1/2 cup Italian risotto rice (I doubled this to one cup, because I wanted more rice and less custard)
1 to 1 1/4 cups coarsely chopped dark chocolate (I used mini chocolate chips)

Put everything except the chocolate into a heavy-bottomed saucepan and bring to boil, stirring frequently. Simmer 30 minutes until rice is tender and mixture is thick and creamy. (This took more like 45 minutes for me, and perhaps as much as an hour.)

Remove from heat and add chocolate. Stir a couple of times to give a ripple effect. Serve warm or cold.

Chocolate Mayonnaise Cake