Category: Desserts

INGREDIENTS

1 pkg yeast
1 cup sour cream
4 cups un-sifted flour
3 egg yolks, well beaten
1/2 lb butter
1/2 cup sugar
pinch salt

Filling:
any flavor jam
raisins
ground nuts
cinnamon
sugar
shredded coconut

DIRECTIONS

Have all the dough ingredients at room temperature. Crumble yeast into cream. Alternately add the flour and the eggs. Cream together butter, sugar and salt and blend thoroughly into the batter. Divide the dough into 4 parts. Wrap each in waxed paper and refrigerate overnight. Roll out each part of dough into a strip 6″ x 1/8″ thick. Spread each with jam and sprinkle all or some of the filling ingredients. Roll up like a jelly roll and cut each roll into 1/2″ slices. Place on greased cookie sheets and bake 375 degrees for 20 – 30 minutes.

INGREDIENTS

Stir together:
1 egg
1 cup brown sugar, packed
1 tsp vanilla

Stir:
1/2 cup flour
1/4 tsp salt
1/4 tsp baking soda

Add:
1 cup coarsely chopped walnuts

DIRECTIONS

Spread in buttered 8″ square pan. Bake 350 degrees 18 – 20 minutes. Cut in squares.

INGREDIENTS

2 pkgs raspberry gelatin
1 large can fruit cocktail
1/2 pint heavy cream, whipped
large box vanilla wafers

DIRECTIONS

Make gelatin using juice to make 2 cups liquid. When almost jelled, whip gelatin. Fold in whipped cream and add fruit. Line bottom of 9″ spring form pan with cookies and alternate layers of gelatin and cookies ending with gelatin.

INGREDIENTS

1 quart vanilla ice cream, softened
1/2 cup slivered almonds
7/8 oz milk chocolate candy bar
2 Tbsp chopped cherries
1/2 tsp brandy flavoring
1/4 tsp grated orange peel
1/4 tsp grated lemon peel

DIRECTIONS

Stir all ingredients together. Pile into 10 individual muffin pans lined with muffin papers. Freeze until firm. Serves 10.

INGREDIENTS

1/4 cup butter
1/2 cup sugar
1 cup flour
1 egg yolk
1/4 tsp vanilla

DIRECTIONS

Cream butter and sugar. Blend everything well. Shape in flat balls, indent center and fill with any flavor jelly. Bake 350 degrees for 12 – 15 minutes.

INGREDIENTS

1/2 lb butter
4 cups flour
1 cups sugar
3 eggs
1 tsp baking powder
1 tsp vanilla

Filling:
1 jar currant jelly
1/2 cup sugar
1 cup yellow raisins
1 cup chopped nuts
1/2 cup bread crumbs
1/4 cup coconut

DIRECTIONS

Sift together dry ingredients. Work in butter with a fork. Add eggs and vanilla. Stir until smooth. Divide into quarters. Roll each on floured board. Spread with jelly and sprinkle with remaining ingredients. Roll up jelly roll. Bake 350 degrees for 30 minutes. Cut while warm and dust with confectioners sugar.

INGREDIENTS

1 pint strawberries
1/4 cup Curacao
1/4 cup orange juice
2 Tbsp brandy
1/2 cup heavy sweet cream
1 1/2 Tbsp confectioners sugar

DIRECTIONS

About 1 1/2 hours before serving:
In a small bowl prepare marinade. Combine Curacao, orange juice, and brandy. Cut strawberries in half. Add to mixture and chill at least 1 hour, spooning marinade over berries occasionally.
At serving time:
In another small bowl with electric mixture at high speed, whip cream until frothy, add sugar and beat until soft peaks form. Spoon strawberries into sherbet dishes and top with whipped cream. Serves 4.

INGREDIENTS

1 pint fresh strawberries, washed and remove stems
1/4 cup sugar
1 tsp orange extract
1 pkg lady fingers
1 cup heavy cream
1/4 cup confectioners sugar

DIRECTIONS

Select 5-8 of the biggest strawberries and set aside. Puree the rest. Stir in 1/4 cup sugar and the orange extract. Set the mixture in the refrigerator to chill. Line a 8″ pan with a circle of waxed paper. Cut enough lady fingers in half length wise to make a star design in bottom of pan. Slice the whole berries in two and place them cut side down between the lady fingers. Beat the cream and confectioners sugar and whip until stiff. Fold the chilled strawberry puree into the cream until well blended. Carefully spoon about half of the mixture over the lady finger design being sure to spread it to the edges. Make a second design. Top with remaining cream and freeze until firm. Un-mold a cake plate and trim with whole berries. Serves 8.

INGREDIENTS

2 pkg strawberry gelatin
1 1/2 cups hot water
2 pkg thawed sliced strawberries and juice
1/2 lb can crushed pineapple (not drained)
2 bananas mashed

DIRECTIONS

Dissolve gelatin in hot water and then add everything else. Pour into a 6 cup greased mold and refrigerate overnight.

INGREDIENTS

You will need:
double boiler, 10 x 15 pan, and some sheets of aluminum foil

In top of double boiler over moderate heat combine, stirring often:
2 eggs
12 oz semi-sweet chocolate chips
4 Tbsp butter

DIRECTIONS

In the bottom of a large pan (10 x 15) spread out: 1 pkg of miniature colored marshmallows and 1 1/2 cups walnuts, chopped. When the chocolate and butter have melted completely, pour this well blended mixture over the nuts and marshmallows and mix together well. At this point form the mixture into three rolls. Just use your fingers and a spoon to mound the chocolate and the marshmallows up. Place one log at each end and another in the middle of the pan. Place the pan in the refrigerator 2 hours. Tear 3 rectangles of foil, each large enough to wrap one log. Sprinkle the top square heavily with confectioners sugar (sifted). Using a wide spatula carefully lift one of the rolls off the pan and lay on top of the sugar. Sprinkle top with more sugar. Bring up the sides and wrap well. Repeat with other rolls. Keep refrigerated until you need them. Slice thinly. Makes 36.