Desserts

DESSERTS

APPLE CRISP

Ingredients:

6 peeled apples
½ C. brown sugar
½ C. sugar
1 cup rolled oats
2 T. water
½ t. cinnamon
4 T. butter
½ C. chopped nuts (optional)
1 t. grated lemon peel

Directions:

Slice 6 peeled apples and spread in greased 8x8 inch baking pan. Sprinkle onto apples water, and ½ cup sugar. Mix the remaining ingredients and spread over apples. Bake at 350^o for 45 minutes, or until tender.

RICE PUDDING

Makes 8 servings.

Ingredients:

3 eggs
2 T. honey
6 T. sugar
½ t. nutmeg
1 t. cinnamon
½ t. vanilla
1 C. milk
¾ C. evaporated milk
1½ C. cooked rice
½ C. raisins

Directions:

Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk, rice, and raisins. Place in a 2 Q. casserole dish. Bake at 325^o for 45 minutes. Stir after 25 minutes.

CHOCOLATE CHIP OATMEAL COOKIES

Makes 4 dozen.

Ingredients:

½ C. cooked white beans
1 C. brown sugar
4 eggs
1 t. vanilla
2¼ C. flour
1 t. baking powder
½ t. baking soda
½ t. salt
2 C. chocolate chips
1 C. pecans or walnuts, chopped

Directions:

Beat beans and sugar together. Add eggs and vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350^o. Drop by tablespoonfull onto greased cookie sheet. Bake 10 to 15 minutes depending on size of cookies.

OATMEAL CAKE WITH BROILED ICING

Ingredients:

1¼ C. boiling water
1 C. rolled oats
½ C. (1 stick) butter
¾ C. granulated sugar
¾ C. brown sugar, packed
2 eggs, slightly beaten
½ C. sifted flour
1 t. soda
½ t. salt
1 t. cinnamon
½ t. nutmeg Broiled Coconut Icing (see recipe below)

Directions:

Pour boiling water over rolled oats; let stand 20 minutes. Makes 1½ cups thick oatmeal. Cream together butter or margarine and sugars. Add eggs. Stir in oatmeal, then sifted dry ingredients. Bake in greased 9x13 inch pan at 350^o for 40 to 45 minutes or until done when tested with tooth pick. Spread with Coconut Icing; broil until frosting bubbles, taking care not to burn.

BROILED COCONUT ICING

Ingredients:

6 T. (¾ stick) butter
½ C. brown sugar, packed
¼ C. cream or evaporated milk
¾ C. nuts, coarsely chopped
1 C. coconut

Directions:

Combine all ingredients. Spread over spice, oatmeal, or carrot cake. Broil until frosting bubbles and browns slightly, taking care not to burn.

REALLY GOOD PINTO BEAN PIE

Ingredients:

½ C. granulated sugar
1 C. brown sugar, packed
2 eggs, beaten
1 stick (½ C.) butter, softened
1 heaping C. mashed, cooked pinto beans
1 unbaked 9-inch pie shell
Whip cream or a scoop of ice cream

Directions:

Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375^o for 20 minutes. Reduce heat to 350^o and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with shipped topping or a scoop of ice cream.

WHEAT AND RAISIN CHOCOLATE CHIP COOKIES

Makes 6 dozen cookies.

Ingredients:

1½ C. butter or shortening
1½ C. firmly packed brown sugar
1½ C. sugar
2 t. vanilla
4 eggs
2½ C. all-purpose flour
2½ C. whole wheat flour
½ tsp salt
2 t. baking soda
2 T. hot water
1 C. chopped nuts
1 C. raisins
1 package (12 oz.) chocolate chips

Directions:

Preheat oven to 350^o. Beat margarine in large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla. Add eggs, one at a time, beating well. Blend both kinds of flour and salt on sheet of waxed paper. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed. Dissolve baking soda in hot water and add to sugar-flour mixture. Stir in nuts, raisins, and chocolate chips. Using 1 generous tablespoonfull of dough for each cookie, place on greased cookie sheet. Bake at 350^o for 10 to 12 minutes. Allow to cool.

DATE FILLED WHEAT COOKIES

Makes 3 dozen cookies.

Ingredients:

1 C. shortening
2 C. brown sugar, packed
2 eggs
¼ to ½ cup water
1 t. vanilla
1 t. salt
1 t. baking soda
¼ t. cinnamon
2 C. wheat flour
1½ C. white flour

Directions:

Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients in another bowl. Alternate dry ingredients and water. Shape dough into 2 rolls about 2 inches in diameter. Refrigerate.

Filling:

2 C. chopped dates or raisins
¾ C. sugar
¾ C. water
½ C. chopped nuts

Combine dates, sugar and water. Cook over low heat until thick. Remove from heat and stir in nuts. Cool. Slice dough into thin slices and place on cookie sheet; top with teaspoon of filling and place another round on top. Do not need to pinch down. Bake on ungreased cookie sheet at 375^o for 10 to 12 minutes.

RICE KRISPY TREATS

Makes 24 bars.

Ingredients:

¼ C butter
1 10-oz. package marshmallows (or 4 C. miniature marshmallows)
5 C. Rice Krispies

Directions:

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat for 3 minutes longer, stirring constantly. Remove from heat. Add Rice Krispies. Stir until well coated. Press mixture evenly into buttered 13 x 9 x 2 inch pan. Cut into 2 inch squares when cool.

GRANOLA BARS

Variant on the recipe for Rice Krispy Treats. Makes 24 bars.

Ingredients:

¼ C butter
1 10-oz. package marshmallows (or 4 C. miniature marshmallows)
5 C. granola cereal

Directions:

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat for 3 minutes longer, stirring constantly. Remove from heat. Add granola. Stir until well coated. Press mixture evenly into buttered 13x9x2 inch pan. Cut into 2 inch squares when cool.

WHOLE WHEAT BROWNIES

Ingredients:

1 C. melted shortening
4 Tbs cocoa
4 eggs beaten
2 C. whole wheat
1 C. sugar

Directions:

Beat together; spread in greased floured 9 x 13 inch pan. Bake at 350 ^o for 25 minutes.

Frosting

½ C. melted butter
2 T. cocoa
2 C. Powdered Sugar
1 t. vanilla

Mix ingredients together with milk to spreading consistency.

WHIPPED TOPPING

Ingredients:

6 T. instant (3-½ T. non-instant) dry milk
1 C. boiling water
2 t. unflavored gelatin
2 T. cold water
2-4 T. sugar
1 t. vanilla

Directions:

Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.

WHIPPED TOPPING

Alternate recipe.

Ingredients:

1 C. ice cold water
1 C. powdered milk
1 C. powdered sugar

Directions:

Whip at high speed until desired consistency is achieved. Store in refrigerator.

TOOTSIE ROLLS

Ingredients:

1 C. honey
1 t. vanilla
½ C. cocoa
1 C. non-instant powdered milk

Directions:

Cook honey to 255^o (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into individual rolls.

HONEY MINTS

Ingredients:

1 C. warm honey
4 drops oil of peppermint
Green food coloring
2¾ C. powdered milk (non-instant)

Directions:

Mix ingredients and knead until all milk is absorbed.

PINTO BEAN FUDGE

Ingredients:

1 C. cooked soft pinto beans (drained and mashed)
¼ C. milk
1 T. vanilla
6 oz. unsweetened chocolate
6 T. butter or margarine
2 lb. powdered sugar
Nuts (optional)

Directions:

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9 inch baking dish or form into two 1½ inch rolls. Chill 1 to 2 hours.

FRUIT SMOOTHIES

A good way to use bottled fruit. Serves 4.

Ingredients:

2 C. bottled fruit with juice
¾ C. nonfat powdered milk (4 T. nonfat dry milk to ¾ C. of water)
1 to 2 drops almond flavoring or 1 T. lemon juice

Directions:

Put in blender and blend until smooth. Add ½ tray ice cubes and blend until smooth.

Variation

To use fresh fruit, use 1 C. of fruit and 1 C. water and sweeten to taste. Use almond flavoring with cherries and large stone fruits, lemon juice with berries.

OH HENRY BARS

Ingredients:

½ C. melted butter
½ C. Karo syrup
1 C. brown sugar
1 t. vanilla
½ C. peanut butter
4 C. oats
1 6-oz. package chocolate chips

Directions:

Mix together first 5 ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13 inch pan. Bake at 375^o for 15 minutes. Don't over bake. Cut into bars.

IDEAS FOR CUTTING SUGAR IN BAKED GOODS

Cut the sugar by ½ the amount called for. Replace the sugar with potato flakes (potato pearls canned at the cannery won’t work). If you do this with cookies, they will not brown as well. In chocolate chip cookies, I use all of the brown sugar called for in the recipe and just replace the granulated. I have had good results with oatmeal cookies, applesauce cookies, and brownies.