Graham Cracker Brownies

This is a very quick dessert I found on Envy My Cooking. I love that it's all stuff I can find in my pantry. 

2 packs of graham crackers crushed (minus 4)
1 bag of chocolate chips
1 can of sweet condensed milk

 Preheat oven to 350 degrees. Mix all of ingredients together, until gooey. Put it in a glass pan, (it's easier to get out). Bake until golden brown (could be gooey on inside) or cook it as long as you feel :)

Lemon Cream Bars

I found this recipe from Two Peas and Their Pod. It was super easy and quite tasty! I had a hard time getting it out of the pan so the second time I made it I put some parchment paper on the bottom and everything went much better.

1 can Sweetened, Condensed Milk - 14-ounce Can
½ cups Lemon Juice
1-½ cup Flour
1 cup Oatmeal
1 cup Brown Sugar
⅔ cups Butter, Melted
1 teaspoon Baking Powder
1 pinch Salt

Preheat the oven to 350F.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.
Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.

Banana Milk Shakes

The best treat I can remember making when I was young, were banana milk shakes. If you've never made them, you have to try them. I planed on having them today because it has been so hot in our house. It wasn't that hot with all the rain, but I still enjoyed my milk shake.


Here's how we made them (estimates, because we never measured anything)

4 Frozen Bananas (make sure you peel them before you freeze them)
2 Cups Milk
2 Tb Peanut butter
1 Tb Vanilla (I just used a instant breakfast instead)

Blend and serve :)

Cookie Salad

1 small pkg. Vanilla instant pudding
1 c. buttermilk
1 (8 oz.) ctn. Cool whip
1 large can pineapple chunks, drained
2small cans mandarin oranges, drained
½ pkg. fudge stripe cookies, broken into fourths

Mix pudding and buttermilk together. Fold in cool whip, pineapple chunks and oranges. Just before serving, add cookies.

ZUCCHINI APPLE PIE

¾ cup sugar ½ tsp. salt
4 cups sliced zucchini 2 tsp. cinnamon
2 Tbsp. tapioca 1 tsp. nutmeg
4 Tbsp. lemon juice 2 Tbsp. corn starch
2 Tbsp. butter

Slice zucchini into a unbaked pie shell. Mix the rest of the ingredients together and sprinkle over the top. Top with crust and brush with milk, and sprinkle with sugar.

Bake for 45 minutes at 450º then 10 minutes at 350º.

“When we had a garden we had to find creative ways to use all the zucchini. This recipe tastes just like apple pie without an apple in it.” – Nadine

RHUBARB PIE

1 ½ lb. or 4 cups rhubarb, diced
1 1/3 cups sugar
3 Tbsp. tapioca
1 Tbsp. orange zest

This makes one open pie. Bake at 450º for 15 minutes then reduce to 350º for 30 to 40 minutes.
STRAWBERRY PIE
Danish Dessert cooked according to the directions on the box. Add fresh or frozen strawberries. Pour into a baked pie shell and chill. Top with Sweetened Whipped Cream (see Desserts and Candy section).

PECAN PIE

Dear Abby


9 inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
½ tsp. salt
1 tsp. vanilla
1 heaping cup pecan halves


Pre-heat oven to 350º. In a large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350º for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done). Cool. If crust or pie appears to be getting too brown, when cooking, cover with foil for the remaining baking time. Serve Topped with Sweetened Whipped Cream (see Desserts and Candy section of this book).

BANANA CREAM PIE

1 cup sugar
3 Tbsp. corn starch
3 egg yolks
¼ tsp. salt
2 cup milk
1 Tbsp. butter
1 tsp. vanilla
3 bananas, sliced


In sauce pan combine sugar, corn starch, and salt; mix well. Stir in milk and cook until mixture boils. Simmer for 2 more minutes. Stir ¼ cup hot mixture into beaten egg yolks. Gradually stir yolk mixture into sauce pan. Cook just until mixture begins to bubble, stirring constantly. Remove from heat, stir in butter and vanilla. Slice bananas into baked pie crust or graham cracker crust. Pour filling over bananas.

“This recipe reminds me of Becky, because every year Becky requests Banana Cream Pie rather than a traditional birthday cake. Mom always made it special by adding candles” – Patrice

LEMON MERINGUE PIE

Emma

2 cups boiling water 2 grated lemon peel
1 ¼ cups sugar ½ cup lemon juice
½ cup corn starch 1/8 tsp. salt
4 egg yolks 1 tsp. butter

Combine sugar, corn starch and lemon peel. Add boiling water. Cook until mixture begins to thicken. Add beaten egg yolks. Add some of the hot mixture to the eggs first so it won’t go lumpy. Add salt, butter and last stir in lemon juice and set off to cool. When cooled put in baked pie shell and top with meringue.

Meringue: 4 egg whites
½ tsp. baking powder
½ cup sugar

“My Mom wrote the following directions for me when I was a newlywed.”
- Nadine

“Add baking powder to the egg whites and beat the egg whites until they set up pretty good then start adding the sugar gradually until the egg white sets up in peaks. Spread on to the filling which has been cooled, spread the meringue clear to the crust so it clings to the crust. Bake in a med. hot oven until brown. Some say real hot oven is better, I don’t know, I’ve tried both. I’ve had just as good luck with hot as in a colder oven. Oh, yes add salt too. The baking powder is supposed to be the secret to delicious meringues. I’m beginning to think it’s in having the filling cooled first. If it is warm the meringue gets tear drops on it.”- Emma

GRAHAM CRACKER PIE CRUST

1 Serv-pak (20 to 22 squares) Graham crackers finely crushed (1 ¼ cup)
2 Tbsp. brown sugar
¾ stick butter (8 Tbls.) – melted

Mix graham cracker crumbs and sugar. Stir into melted butter, and mix well. Press firmly on bottom and sides of a 9 inch pie pan. Chill 1 hour before filling. Or bake at 375º for about 7 minutes, and cool before filling.

Note: to crush crackers, place between sheets of waxed paper or paper towels, and crush with a rolling pin or place in blender.

PIE CRUST

4 cups flour
1 tsp. salt
1 ¾ cups shortening
1 Tbsp. sugar
1 egg
1 Tbsp. white vinegar
1 cup cold water


Makes 5 single pie crusts. Uncooked dough we kept in fridge for several weeks in air tight container. After rolling the pie crust out and placing it in the pie plate, let it set for 5 minutes before baking. This keeps it from shrinking.

For pies requiring pre-cooked crust before adding filling, prick bottom and sides of pastry generously with a fork then bake at 450 for 9 – 12 minutes or until light golden brown. Cool 30 minutes or until completely cooked before adding filling.

PEACH ICE CREAM

2 cups peaches (fresh peaches work better than frozen or canned)
1 cup milk


Place peaches in blender. Add milk and blend thoroughly.

In large mixing bowl put:

8 eggs
2 Tbsp. vanilla
2 ½ cups sugar
dash of salt
1 pint half and half

Mix well and pour into freezer along with peaches and milk. Add enough milk to mixture to fill can to full line. Recipe is for a 3 quart freezer.

MAPLE NUT ICE CREAM

3 egg yolks
½ cup firmly packed dark brown sugar
1 cup maple syrup
½ tsp. maple flavoring
¼ tsp. salt
3 cups milk
1 ½ cups chopped walnuts
3 cups whipping cream


In a large mixing bowl beat egg yolks until foamy. Gradually add syrup and sugar beating until thick. Add milk, cream, maple flavoring and salt. Chill. In a small mixing bowl beat egg whites until soft peaks form. Fold whites and nuts into chilled maple mixture. Churn in ice cream freezer. Yield 3 quarts.

Note: To heighten maple color, add 1 drop green, 4 drops yellow, 3 drops red to obtain a toast color.

CHERRY CHOCOLATE ICE CREAM

Emma

2 cups sugar
¾ cup flour
3 eggs
¼ tsp. salt
1 ½ quarts milk
2 tsp. vanilla
1 pint whipping cream
1 tsp. almond flavoring
1 large Hershey bar, coarsely grated
1 bottle maraschino cherries, chopped (use juice)


Heat milk. Mix sugar and flour together and add to milk, cook 5 minutes. Then add well beaten eggs, do not cook. Cool. Add remaining ingredients and freeze in ice cream freezer.

Note: For vanilla ice cream omit almond, cherries and Hershey and add ½ cup more sugar.

CREAMY VANILLA ICE CREAM

3 eggs
1 ¾ cups sugar
3 cups milk
2 tsp. vanilla extract
¼ tsp. salt
3 cups whipping cream


In a large mixing bowl beat eggs until foamy. Gradually add sugar, beat until thickened. Blend in milk, vanilla and salt. Chill. In a large bowl lightly whip cream to soft stage, fold into chilled mixture. Churn-freeze using slightly higher proportion of salt to ice than recommended for freezing other ice cream mixtures. Yields: 3 quarts

Note: If you use a light cream of half and half in place of heavy cream or whipping cream, the ice cream will not be as smooth or fluffy.

“I have fond winter memories of anticipation and snow collecting with Dad. I remember at least one Thanksgiving in Driggs, I was about 7, when Daddy with my help, we gleefully made ice cream for everyone. Thanks Dad for kneeling together on the floor while sharing smiles from ear to ear.” – Charlene

TAPIOCA PUDDING

1/3 cup sugar
3 Tbsp. minute Tapioca
2 ¾ cups milk
1 egg, well beaten
1 tsp. vanilla


Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5 minute before cooking. Cook on medium heat, stirring constantly, until mixture comes to full boil (pudding thickens as it cools). Remove from heat and add vanilla. Cool before serving.

TAPIOCA FRUIT PUDDING

1 pkg. (3 ¾ oz.) vanilla pudding (not instant)
1 pkg. (3 ¼ oz.) vanilla tapioca pudding mix
1 can (11 oz.) mandarin oranges
1 can (20 oz.) pineapple chunks
3 bananas, sliced
1 Tbsp. frozen orange juice concentrate

In saucepan combine puddings. Drain mandarin oranges and pineapple reserving juices. To this juice add enough water to make 3 cups liquid. Add orange juice concentrate and stir until dissolved. Stir into pudding mixes. Cook over medium heat until thick. Cool slightly and pour over fruit in bowl. Blend. Serve immediately or chill before serving. 6 to 8 servings

“I got this from the Salt Lake Tribune, I tried it and liked it.”
–Nadine

SUCKERS

2 cups sugar
2/3 cup corn syrup
1 cup water
½ tsp. oil flavoring
food coloring of desired color
(1/8 tsp. citric acid may be added to fruit flavored suckers)


Prepare molds by placing an elastic around tab on mold and inserting sticks. Arrange molds on a flat surface; a marble slap is ideal but not necessary. Spray molds and surface with Pam. Combine sugar, water and corn syrup in sauce pan, cook to hard crack stage (300º) in a heavy duty pan--do not overcook. Remove from heat, stir to remove bubbles add coloring and flavoring stirring gently to remove any additional bubbles poor into molds, leave until firm. Pop off molds when set up.

Note: After you pour candy into molds, immediately put pan in hot soapy water and let to dissolve candy. Soak and wash pan immediately.
SUCKERS

CANDY TESTING
If you do not have a thermometer the following cold water test will be a helpful guide. Drop a small amount of hot syrup from spoon into a cup of cold water and test firmness by forming a ball with your fingers.

Soft ball – 230º to 240º
Syrup forms soft ball; flattens immediately when removed from water.

Firm ball -240º to 248º
Syrup forms firm ball and holds shape when removed from water.

Hard ball – 250º to 268º
Syrup forms hard ball which is pliable and chewy when removed from water.

Soft crack – 270º to 290º
Syrup forms hard thread which is pliable when removed from water.

Hard crack – 300º to 310º
Syrup forms hard threads which remain hard and brittle when removed from water.

SWEDISH PANCAKES (CREPES)

VeLoy


1 cup flour (sifted)
¼ tsp. Salt
2 Tbsp. Sugar
3 eggs
3 cups milk – add last and gradually to other ingredients.

Mix until well blended, and let stand 2 hours. Beat batter again and fry as pancakes.

“This is a recipe VeLoy brought home from his mission in Sweden.”
– Nadine

PUMPKIN SQUARES

1 cup flour
½ cup oatmeal
½ cup brown sugar
½ cup margarine


Mix until crumbly and press into a 9 x 13 greased pan. Bake at 350º for 15 minutes.

Combine the following and beat well before pouring over crust:
1 can evaporated milk
½ tsp. ginger
2 cups pumpkin
¼ tsp. cloves
2 eggs
1 tsp. cinnamon


Bake at 350º for 20 minutes.

Mix and sprinkle over pumpkin:

½ cup chopped nuts
3 Tbsp. margarine
¾ cup brown sugar


Bake an additional 20 minutes. Keep refrigerated.