Category: Desserts (Page 1 of 3)

2 eggs – well beaten
½ cup sugar
¼ tsp salt
2 cups milk – scalded
1 ½ cups cooked rice – cooled
1 cup seeded raisins
¼ tsp nutmeg
1 tsp vanilla

Heat oven to 325. Mix eggs, sugar & salt. Stir in milk. Add raisins, rice, vanilla & nutmeg. Pour into greased 1 ½ qt casserole. Set in pan of hot water (1” deep). Bake 1 ½ hours.

Put in top of double boiler:
1 cup brown sugar

Add:
3 slices of bread – buttered & cut in cubes

Beat:
3 eggs
2 cups milk
½ tsp nutmeg
½ tsp salt
1 tsp vanilla

Pour over bread & sugar. Cook with cover on for 1 hour. Turn out in dish. Serve with cream.

4 slices raisin bread
2 tbsp butter
3 eggs
2/3 cup sugar
2/3 cup pumpkin (cooked & pureed)
½ tsp salt
1 tsp vanilla
½ tsp nutmeg
1 tsp ginger
3 cups milk

Butter bread & cut in cubes. Place in buttered baking dish. Beat eggs & blend in sugar, pumpkin, salt, vanilla & spices. Heat milk to scalding & slowly add to pumpkin mixture. Blend well & pour over bread. Set dish in pan of hot water. Bake 45 min or until crust sets & bread cubes are lightly browned, @ 350.

Put in bottom of casserole dish:
2/3 cups brown sugar
Beat together & then pour over sugar:
4 eggs
3 cups milk
3 tbsp sugar
1 tsp vanilla
½ tsp nutmeg

Place in pan of water & cover. Bake 1 hour @ 325.

6 slices bread – toasted & cut each slice into 3 strips. Place in 2 layers in 8×12 casserole dish. Pour over each layer:
½ cup melted butter (divided)

Beat together:
4 eggs
½ cup sugar
¼ tsp salt
1 tsp vanilla
1 cup milk

Scald:
3 cups milk & stir into egg mixture. Pour over bread & sprinkle with:
1 ½ tsp cinnamon
Raisins
Bake 1 hour @ 300.

½ cup butter
½ cup sugar
½ cup flour
1 cup oatmeal
Salt
Combine to make topping.

Sprinkle fruit with sugar & cinnamon. Bake until golden @ 350.

Base:
1 ½ cup oreo cookie crumbs
1/3 cup butter
1/3 cup sugar
Mix & press into large spring form pan. Bake 4 min @ 325.

Filling: (would be good doubled)
1/3 cup icing sugar
2/3 cup whipping cream
1 ½ tsp vanilla
1 250 gm pkg cream cheese
Beat together until smooth. Spread over base.

Topping:
1 can fruit pie filling
Chill until ready to serve.

Bake brownies & cut into individual squares. Freeze.

Meringue:
4 egg whites
½ tsp cream of tartar
2/3 cup brown sugar

Arrange brownies on cookie sheet. Put scoop of ice cream on top (Heavenly Hash is best)
Cover with meringue. Be sure to completely seal. Can be frozen or baked right away. Heat oven to 500. Bake on lowest rack in oven 3-5 min, until meringue is lightly browned. Serve immediately

1 can peaches, drained
1 cup light sour cream
2 tbsp sugar
¼ tsp cinnamon
1 ½ cups cool whip topping
1 cup granola cereal

Chop peaches. Mix sour cream, sugar & cinnamon. Layer peaches & topping, with granola in dessert dishes. Refrigerate.

1 pkg (6 serving) Jello Vanilla Pudding/Pie Filling – cooked type or homemade pudding (see recipe below)
1 250 gm pkg cream cheese (softened & cubed)
¼ cup (small bottle) Tia Maria or Kaluaa
1 tbsp instant decaf. Coffe
½ cup hot water
1 tbsp sugar
1 pkg lady fingers or sponge cake (see recipe below)
1 250 ml whipping cream – whipped
4 oz (4 blocks) semi sweet chocolate – grated & divided

Prepare pudding. Whisk in cream cheese into hot filling. Stir untl cheese is melted & smooth. Add liquer. Cover with plastic wrap & let cool 1 hour. Fold whipped cream into cooled pudding.
Combine coffee, hot water & sugar for brushing over cake.

Line 9×13 pan with layer of lady fingers or sponge cake. Brush with half of coffee mixture and spread with half of pudding. Sprinkle with half of grated chocolate. Repeat layers. Chill at least 4 hours or overnight is even better. (if you can wait that long)