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Dessert Recipes
My Grandmother's Banana Pudding
There isn't a kid or grownup in our family who isn't familiar with our grandmother's banana pudding. It's a great recipe because it doesn't have an egg in it and as a result, the pudding is much smoother and is also a snap to make. You need to use fresh bananas and always, always Nabisco brand vanilla wafers!
Pudding
1-1/2 cups of sugar
3 Tablespoons (T) flour
1 teaspoon (t) vanilla extract
pinch salt (don't forget this part)
2-1/2 cups of milk.
Layering
2-3-4 bananas
1 box Nabisco vanilla wafers
Basically, you just put all the pudding ingredients together in a medium sauce pan and bring it to a boil, stirring until it thickens a bit. In a glass dish you layer bananas, cookies, bananas, cookies (etc) until you have several layers (however many you want) and pour the hot pudding mixture over the top. Sometimes I just get so hungry for this pudding that I have to scoop out some while it's still hot. But before you serve it to a crowd, you'll want to let it set and cool. It is NOT necessary to put this in the refrigerator to cool. Just let it set out. There will be no need to refrigerate it later. There won't be any left over! Enjoy.
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Famous Jello Dessert
Ok. So it's really not famous, but it got your attention. And anyway, it should be famous because it's very good and a crowd-pleaser!
Pudding
1-3oz. pkg. Raspberry Jello
1-3oz. pkg. Orange Jello
2 Cups boiling water
1-10oz. frozen raspberries
1-10oz. frozen peaches
1-8-1/2oz. can apple sauce
2 T. sugar
1/3 c. milk
1 t. flour
1 slightly beaten egg yolk
1 t. butter
cool whip - 4 oz.
ground cinnamon
Putting It All Together
Dissolve jello into water. Add raspberries and peaches until thawed. Stir in apple sauce. Pour into a 13x9 dish or 3 qt. casserole or mold. Cover and chill 6 hours or until firm. Next, mix together flour, sugar, salt and milk. Add yolk and cook and stir until bubbly. Boil 2 minutes more. Add butter. Stir until melted. Cool. Fold into Cool Whip and spread on top of firm jello mixture. Cover and chill about 1 hour. Sprinkle with cinnamon.
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Strawberry-Rhubarb Pie
You can store this pie covered in the refrigerator for up to 3 days. Outstanding.
1-1/4 c. sugar
3 T quick-cooking tapioca
1/4 t. salt
1/4 t. ground nutmeg
3 c. fresh or frozen thubarb cut into 1/2 inch pieces (1 lb.)
2 c. sliced fresh strawberries
Pastry for double crust pie
1 T. butter
Putting It All Together
In a large mixing bowl stir together sugar, tapioca, salt and nutmeg. Add rhubarb pieces and strawerries; toss gently to coat fruit. Let stand for 15 minutes (if using frozen fruit, let mixture stand for 15-30 minutes or until fruit is partially thawed, but still icy).
Prepare your pastry, or use good brand store-bought pastry shells. Pour pie mixture into crusts. Dot with butter. Place top crust and make slits in the pastry for venting. To prevent over-browning, cover edge of pie with foil. Bake on a baking sheet in a 375 degree oven 25 minutes (50 minutes for frozen fruit). Remove foil; bake for 30 minutes more or until crust is golden and filling is bubbly in center. Completely cool pie on a rack before serving. Great with vanilla ice cream!
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Laurette McDonald's World's Finest Chocolate Pie
When our good friend Debbie Maloney (Laurette's daughter) comes to visit from Texas, she always bakes my family pies. I don't think she's ever seen such a pie-deprived family. She makes her own crust and everything is from scratch. When the boys (that includes Joe) know Deb is on her way, they go to the store and stock up on all the ingredients. They don't want to take any chances.
Putting It All Together
In a large pan, mix 2 c. sugar, 1/2 c. flour, 1/4 c. cocoa, 1/2 t. salt, and sift together. Set aside. Heat 1 large can evaporated milk and enough regular milk to make 3 c. altogether. DO NOT BOIL. Separate 6 eggs. Beat yolks with fork. Add heated milk to dry ingredients and heat until consistency of gravy. Add egg yolks. (If your mixture is too hot at this point, add a little bit of cocoa mixture to yolks, then add all back into the main mixture. Heat and stir until thick. Add 2 T. butter and 1 t. vanilla. Stir well. Remove from heat about 15 minutes or so. Pour into cooked pie crust.
For the meringue, beat the reserved egg whites until thick. Gradually add 2T sugar per egg white while beating. When stiff, add 1/2 t. vanilla. You can also add some cream of tartar to keep the meringue from weeping so much. Pile on the meringue and bake it in a 350 degree oven until meringue is slightly browned. The last time Debbie came, she made this pie plus a buttermilk chess and coconut cream. Half of all these pies were eaten before they even had a chance to cool down. The rest was gone by breakfast the next morning. Yes, we do love it when Deb comes to the farm.
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Cookie and Fruit Pizza
My friend and a great mom, Nicole King gave me this recipe after we went to a party at her ranch. It's a hit to serve a crowd, or just a few for tea.
- 2 c. flour
- 12 T. butter
- 2/3 sugar
- Mandarin Oranges
- Grapes
- Strawberries, sliced
- Kiwi fruit
- More grapes
- 1 Strawberry for center
- 8 oz. cream cheese
- 1 T. honey
Putting It All Together
Mix together flour butter and sugar and roll out like a pizza dough. Place on pie pan or pizza pan. Bake at 350 degrees until light brown. Let cool. Take the softened cream cheese and honey and whip together. Spread onto cooled cookie dough. Arrange in circular fashion, the oranges, grapes, strawberries, kiwi, and grapes. Place the 1 strawberry in the middle. Keep refrigerated until ready to eat. Slice like a pie and serve with your favorite beverage. Great for a summertime treat.
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P.O.Box 145
Watrous, NM 87753 |
Patti Goetsch
afw@cybermesa.com |
(505) 425-8037
FAX (505) 426-1781
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