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Desserts
Lemonade Pie
1 small can frozen lemonade
1 can condensed milk
12 oz. carton Cool Whip
1 can crushed pineapple, drain
Mix and pour in graham cracker crust. You can also make this in the little tart
shells. You can freeze or just keep in refrigerator.
Elizabeth Cummins
Kilmichael, Mississippi
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Peanut Butter Cookies
½ cup shortening
½ tsp. salt
½ cup peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
1 egg, well beaten
½ T. milk
1 cup sifted flour
¼ tsp. baking soda
Combine shortening, salt and peanut butter and mix well. Gradually add sugar
and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing
well. Sift together the flour and baking soda. Blend with first mixture. Drop
the dough by teaspoonfuls onto greased baking sheets. Or roll the dough into
balls ¾ to 1 inch in diameter. Place on baking sheets; press lightly
with a fork to flatten. Bake at 325 degrees (slow oven) 15 to 20 minutes. Makes
5-6 dozen cookies.
Elizabeth Cummins
Kilmichael, Mississippi
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Strawberry Supreme
1- 3 oz. pkg. strawberry jello
1 cup hot water
10 oz. pkg. frozen strawberries
1 pint vanilla ice cream
10 oz. angel food cake (bought)
Break angel food cake in bite size pieces. Place in 9x9 inch pan. Dissolve
jello in the hot water. Add strawberries and ice cream. Stir until melted and
pour over cake. Refrigerate. To serve, cut in squares and put cool whip on
top.
Elizabeth Cummins
Kilmichael, Mississippi
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Vanilla Nut Cookies
4 cups flour
2 cups sugar
3 tsp. baking powder
½ cup brown sugar
¼ tsp. salt
1 cup pecans
1 cup oleo
2 tsp. vanilla
2 eggs
Cream oleo and sugars, add eggs, nuts and vanilla. Add flour, baking powder
and salt. Shape into rolls. Chill. Bake on ungreased baking sheets at 350 degrees.
Elizabeth Cummins
Kilmichael, Mississippi
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Fig Cake
2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1½ cups sugar
1 cup cooking oil
1 cup buttermilk
3 eggs
1 cup fig preserves, juices and all chopped
1 cup pecans, chopped
Mix all dry ingredients. Add oil; beat well. Add eggs one at a time alternately
with the milk. Then add figs and vanilla. Bake in tube pan at 350 degrees for
one hour, or until done.
Sauce:
1 cup sugar
½ cup buttermilk
1 tsp. vanilla
1 T. white corn syrup
½ tsp. baking soda
½ to 1 stick butter
Boil all ingredients three minutes, stirring constantly. Pour over hot cake.
Let cake cool in pan.
Leona Herring
Winona, Mississippi
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Hello Dolly
1 stick of butter, melted
1 cup graham crackers
1 cup chocolate chips
1 cup pecans
1 cup coconut
1 can Eagle brand milk
Do not mix. Layer each ingredient as listed. Bake at 350 degrees until done.
You can bake this in a 9x9, 9x12 or dome pan.
Elizabeth Cummins
Kilmichael, Mississippi
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Blueberry Salad
1- 1-lb. can blueberries
2- 3 oz. pkgs. black cherry gelatin
1½ cups cold water
1- 8½ oz. can crushed pineapple (not drained)
1 pkg. whipped topping mix
1- 3 oz. pkg. cream cheese, softened
½ cup nuts, chopped
Drain blueberries; add enough water to blueberry juice to make 2 cups. Bring
to boil and stir in gelatin until dissolved. Add 1½ cups cold water,
pineapple and blueberries. Pour into 13x9x1½ inch pan and refrigerate
until firm. Prepare whipped topping mix as directed on package. Blend with
softened cream cheese and nuts. Spread over congealed salad and chill for 2
hours.
** You can use 2- 3 oz. packages of cherry jello prepared as directed except
1½-cup cold water instead of 2. Use the crushed pineapple and follow
above directions.
Elizabeth Cummins
Kilmichael, Mississippi
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Colonial Gingerbread
2 cups all-purpose flour
1 cup molasses
¾ cup buttermilk
½ cup sugar
½ cup butter or margarine, softened
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. salt
1 egg
Confectioners sugar
Preheat oven to 325 degrees. Grease and flour 9x9x2 baking pan. Into a large
bowl, measure all ingredients except confectioners sugar with mixer at low
speed, until blended, constantly scraping bowl with rubber spatula. Increase
speed to medium and continue beating 3 minutes; occasionally scrapping bowl.
Pour batter into pan and bake 1 hour or until toothpick inserted in center
comes out clean. Cool Gingerbread in pan on wire rack.
To serve: sprinkle top with confectioners sugar. Makes about 12 servings.
** My oven 45 minutes at 325 degrees perfect. Use smallest long Pyrex pan.
Elizabeth Cummins
Kilmichael, Mississippi
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Pudding
2 boxes instant banana cream pudding and pie filling
3 cups milk
Mix until well blended.
Add:
1 can condense milk
1-8 oz. carton cool whip
Mix until well blended.
Prepare a layer of vanilla wafers; add a layer of bananas, then a layer of
above mixture. Continue until all filling is used.
**Coconut cream pie filling with 1 can drained pineapple plus extra coconut
may be used.
Elizabeth Cummins
Kilmichael, Mississippi
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No Crust Coconut Pie
4 eggs, well beaten
½ cup self-rising flour
1¾ cups sugar
½ stick melted oleo
1 tsp. vanilla
2 cups milk
1 to 1½ cups coconut
Combine all ingredients. Mix well and pour into two nine-inch pans. Bake at
325 degrees for 35 minutes.
** You may use the coconut in the plastic bag. Store what’s left in the
refrigerator.
Elizabeth Cummins
Kilmichael, Mississippi
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Cream Pound Cake
Cream Well:
½ cup shortening
1 stick oleo
2½ cups sugar
Add 4 eggs, one at a time.
Sift:
½ tsp. baking soda
3 cups plain flour
Add dry ingredients alternately with half-cup sweet milk and half-cup Pet milk.
Add 1 tsp. almond extract, 1 tsp. coconut extract and 1 tsp. rum extract. Bake
in tube pan at 325 degrees for 1½ hours.
Elizabeth Cummins
Kilmichael, Mississippi
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Chocolate Rum Cake
1 box yellow cake mix
1 cup milk
4 eggs
1 pkg. instant Vanilla pudding
¾ cup cooking oil
6 oz. semi-sweet chocolate chips
4 oz. bar German chocolate
Mix all ingredients for 3 minutes. Grate chocolate bar and add to mix. Add
1 package 6 oz. chocolate bits. Mix and add 2 tsp. rum extract (or almost 3
tsp.) Bake for 30 minutes at 350 degrees, then 30 minutes at 300 degrees.
Elizabeth Cummins
Kilmichael, Mississippi
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Aunt Maurine’s Fudge Sauce
2 cups sugar
1 small can Pet milk
4 squares bitter chocolate
1 stick butter
1 tsp. cream of tartar
1 tsp. vanilla
pinch of salt
16 large marshmallows
1 cup broken pecans
Mix all except pecans in top of double boiler. Cook 6 minutes after all is
melted add pecans.
Lynne Moses
Rolling Fork, Mississippi
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Spiced Apple Rings
2 large red cooking apples
4 T. butter or margarine (1/2 stick)
2 T. brown sugar
½ tsp. ground cinnamon
¼ tsp. ground ginger
About 15 minutes before serving:
Core apples but do not peel. Cut apples into ½ inch thick rings. In
12-inch skillet over medium heat, heat butter or margarine, brown sugar, cinnamon,
and ginger until butter melts. Add apples; cook 3 to 5 minutes until apples
are golden and fork-tender. Makes 6 servings. 110 calories per serving.
Elizabeth Cummins
Kilmichael, Mississippi
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