Cherry Blossom Squares

Ingredients:

1  cup all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup chopped walnuts
1/4 cup sugar
1  pkg. (8 oz.) cream cheese, softened
1/2 cup confectioners’ sugar
2  cups frozen whipped topping, thawed
1  cup miniature marshmallows
1  can (21oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping

Directions:

Peach Cobbler

Filling
4-5 cups peeled and sliced peaches
1 cup sugar
2 Tablespoon flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons butter or margarine, cut into small pieces

In large bowl, combine all filling except butter. Spoon mixture into pastry; place pieces of butter over top.

Pastry
1 cup cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water

Cobbler: 1.    In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

2.    Roll out dough on floured surface. Prepare 4 pastry shells to fit a deep sided baking dish.

3.    Bake 2 of the shells until golden brown. Cool.

4.    Place 1 unbaked shell in bottom of dish. Add layer of peach filling.
Place a baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. 5.    Bake at 350 F (175 C) for 45 minutes or until golden brown.

 Preparation:1.    Beat eggs and sugar until foamy.

2.    Pour milk and vanilla stick into a saucepan and scald it. Just before it comes to a boiling point, take vanilla stick out and pour the hot milk into the egg and sugar mixture, stirring continuously.

3.    Put the mixture in a double boiler and heat until it thickens, but do not bring to the boil.

4.    Leave it to cool. Place in the freezer for few hours, stirring the mixture from time to time.

Fran’s Truffle Dessert

Cake

5 eggs

3/4 c. sugar

 1/2 tsp. almond flavoring

 1/4 tsp. salt

 3/4 c. sifted cake flour

 3/4 tsp. baking powder

 Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan.  Divide into thirds and tear into bite-size pieces.

Raspberry Sauce

2 (10 oz.) pkg. frozen raspberries, reserve juice. Add water to make 1 1/2 cups liquid.  

1/4 c. sugar

2 tbsp. cornstarch

1 1/2 c. raspberry juice

 1 tbsp. lemon juice 

 Combine sugar and cornstarch.  Add raspberry juice and lemon juice.  Cook until thickened and cool. 

 Custard

1 (4 3/4 oz.) pkg. vanilla pudding

 3 3/4 c. milk

 1 1/2 tsp. vanilla 

 Mix together.  Cook and cool.  Combine in layers:  1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut,  1 pint Cool Whip, and almonds and cherries as desired.  12 servings 

Chocolate Covered Cherries

5 lbs. confectioners' sugar

1/4 tsp. vanilla

3 (12 oz.) pkgs. semi-sweet chocolate chips

3/4 lb. shaved edible paraffin

1/2 lb. oleo or butter

1 can Eagle Brand sweetened condensed milk

Maraschino cherries (about 200)

Round toothpicks

1.       Mix together:  Using your hands, mix the confectioners' sugar, oleo, vanilla, and condensed milk.  Cover and set aside. 

2.       Drain the juice from the maraschino cherries, Melt the chocolate chips and paraffin in the top of a double boiler. Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden. 

Peppermint Dessert

2 (if large) peppermint candy sticks

1 c. rich milk

1 tbsp. gelatin (Knox)

1 1/2 c. whipping cream

Crushed chocolate wafers (without filling)

Eileen’s Pumpkin Dessert

1 lg. can Libby pumpkin (for 2 pies)

   Mix as directed, except cut the milk amount in half.

1 box yellow cake mix

Chopped walnuts

1 1/2 sticks oleo, melted

1.       Preheat oven to 350⁰

2.       Spread this in a buttered 9 x 13 inch pan.  Sprinkle over this (dry) yellow cake mix.  Sprinkle over this chopped walnuts.  Drizzle over this 1 1/2 sticks melted oleo. 

3.       Bake at 350 degrees for 1 hour.  Test as for pumpkin pie.  (Whipped topping, if desired.)   

1 c. flour

1 stick margarine

1/2 c. chopped nuts

1 lb. conf. sugar

3 c. milk

1 (8 oz.) pkg. cream cheese

9 oz. Cool Whip

2 sm. pkg. instant chocolate pudding

 Mix together flour, margarine and chopped nuts.  Spread on bottom of a 13 x 9 pan.  Bake at 300 degrees for 25 minutes.  Cool.  Beat together sugar and cream cheese.  Fold in 1/2 Cool Whip.  Spread over first layer in pan.  Beat pudding with milk; let stand for a few minutes and then spread it in pan over second layer.  Spread remaining Cool Whip and sprinkle a few chopped nuts over the top.  Refrigerate. 

Buster Bar Dessert

2 c. powdered sugar

1 1/2 c. evaporated milk

2/3 c. chocolate chips

1/2 c. butter

  Mix and boil 8 minutes, stirring constantly.  Crush 1 pound package Oreo cookies.  Add 1/2 cup melted butter, mix well and spread into 9 x 13 inch pan.  Spread 1 1/2 cups Spanish peanuts over crust.  Spread 1/2 gallon vanilla ice cream over peanuts.  Cool chocolate mixture for a few minutes then pour over ice cream and freeze until ready to serve.  Training Coordinator

Country Apple Dessert

1 box Pillsbury Plus yellow cake mix

1/3 c. butter, softened

1 egg

1 (20 oz.) can apple pie filling

1/2 c. brown sugar, packed

1/2 c. walnuts, chopped

1 tsp. cinnamon

1 c. sour cream

1 egg

1 tsp. vanilla

  Preheat oven to 350 degrees.  In a large bowl, combine cake mix, butter and egg, at low speed with electric mixer to form a crumbly dough.  Press mixture into bottom of an ungreased 9 x 13 inch pan.  Spread apple pie filling over top.  Combine brown sugar, nuts and cinnamon.  Sprinkle over pie filling.  Combine sour cream, egg and vanilla, pour over top.  Bake 40 to 55 minutes or until golden brown. 

Key Lime Pie

3 large egg yolks

2 (14 oz) cans sweetened condensed milk

1 cup key lime juice or lime juice

1 (9-inch) graham cracker pie crust

1 cup heavy whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla extract

1.       Preheat oven 350 degrees

2.       In large mixing bowl, beat egg yolks with electric mixer on high until light and fluffy. Reduce speed to medium and gradually add condensed milk; beat until thickened (about 2 minutes). Reduce speed to low and slowly add lime juice until just combined.

3.       Pour mixture into pie crust. Bake in preheated oven until filling is set (about 15 minutes).

4.       Remove from oven and allow to cool completely. Refrigerate until ready to serve.

5.       In medium bowl, combine whipping cream, sugar and vanilla; beat on medium until stiff peaks form.

6.       Slice pie and serve with whipped cream.

Cookie Salad

2 packages instant coconut pudding

2 cups buttermilk

1 large can crushed pineapple-drained

2, 8 oz containers of cool whip

1 package of fudge strip cookies-crushed

2 small cans mandarin oranges-drained

1. Mix pudding and buttermilk, mix
2. Add fruit and cool whip, mix
3. Add all but 8 cookies, crushed, mix
4. Place in a 13x9 baking pan, put remaining cookies on top.
5. Refrigerate until ready to serve.

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