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Mimi's
Devil's Food Cake
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sift
together into large bowl
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1
1/2 C sifted all purpose flour
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1
1/4 C
sugar
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3/4
C cocoa
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3/4
tsp salt
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1
1/4 tsp soda
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2/3
C shortening- soft (I use corn oil)
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2/3
C sour milk or buttermilk
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1
tsp vanilla
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Beat
at medium speed for two minutes . Add
1/3 Cup sour milk or buttermilk and 2
unbeaten eggs . Beat
on medium speed for five minutes, scraping
bowl. Pour into greased pans . Bake
in 350* oven 25 - 30 minutes.
TOP
Grandma
Chris's Cobbler
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Put
a can of cherry pie filling in a flat glass casserole.
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Sprinkle
a small box of jiffy yellow cake mix on top.
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Drizzle
3/4 stick of melted butter on top.
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Cook
for 30 min at 350.
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Takes
4 of these, with ice cream, to feed ASF.
TOP
DeSaix
Banana Pudding
Get
large boxes of non-instant vanilla pudding and lots of vanilla
wafers and lots of bananas. While
on person layers bananas and wafers in a very large bowl,
the other one makes a pudding in the microwave, one box
at a time and pours over the layers. Put
cool whip on top when it is cool. Best
made the morning of the dinner.
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Ice
Cream Dessert
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1
box (12) ice cream sandwiches
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1
tub cool whip (softened)
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6
Butterfinger candy bars, crushed.
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Layer
ice cream sandwiches in 9 X 12 pan. Spread
cool whip on top of sandwiches then sprinkle
crushed candy bars on top. Put
in freezer for 3 hours or overnight. Take
out of freezer about 15 - 20 minutes before
serving. (Can
add Kailua if for older adults!)
TOP
Original
Toll House Cookies
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2 ¼ Cups
all-purpose flour
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1
tsp. baking soda
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1
tsp. salt
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1
Cup butter, softened
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¾ Cup
sugar
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¾ Cup
firmly packed brown sugar
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1
tsp. vanilla extract
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2
eggs
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1
12oz pkg. (2 Cups) morsels
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1
Cup chopped nuts (optional)
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Preheat
oven to 375. In
small bowl, combine flour, baking soda and
salt; set
aside. In
large bowl, combine butter, sugar, brown sugar
and vanilla; beat until creams. Beat
in eggs. Gradually
add flour mixture; mix well. Stir
in morsels and nuts. Drop
by rounded measuring teaspoonfuls onto ungreased
cookie sheets. Bake at 375 8-10 min. Makes
100 2" cookies.
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Pan
Cookies: spread into greased 15X10 inch pan. Bake
375, 20 - 25
min.
TOP
Martha
Dill's Grandmother's Lemon Ice Cream
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2
cups milk and 3/4 cup sugar
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"Stir
over fire" almost to a boil (I
just stir it a few rounds and
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let
it heat). Cool
and then freeze until mushy (overnight is fine).
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Add
grated rinds and juice of 2 lemons and 1 orange
(or orange juice)
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and
beat until frothy. Freeze
again, stirring after one hour if you
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happen
to remember. (I left the rind out
in yours so it would be blander, but the tang
it
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gives
is good.) A
double recipe will make none too much.
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Lou's
Chocolate Chess Pie
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1
Stick + 1 Tablespoon margarine
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3Tablespoons
cocoa
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1
Cup sugar
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2
eggs
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dash
salt
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1
teaspoon vanilla
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Melt
margarine and cocoa in microwave. Add
remaining ingredients and beat well with a
fork. Pour
into unbaked pie shell and bake at 325 for
approximately 30 minutes or until center doesn't
wiggle.
TOP
Vanilla
Ice Cream
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2 ½ cups
sugar
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6
tablespoons flour
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12
teaspoon salt
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5
cups milk, scalded (use cream for really
decadent ice cream)
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6
eggs
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4
Cups heavy cream
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4 ½ teaspoons
vanilla
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Combine
sugar, flour and salt in a saucepan. Slowly
stir in hot milk. Cook
over low heat for about 10 minutes, stirring
constantly until mixture is thickened. Mix
small amount of hot mixture into beaten eggs. Add
to hot mixture and cook 1 minute longer. Chill
in refrigerator. Add
cream and vanilla. Pour
into gallon freezer.
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