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Wednesday, July 23, 2014

Catalpa Cooking

Friday, April 2, 2010

OREO DESSERT

1 19-oz. package Oreo cookies

gallon vanilla ice cream, mushy

1 large carton Cool Whip

Put cookies through processor, or crush real well. Mix all well. Put into a bundt pan and freeze. Cut into slices to serve. This should serve 12.

NO-BAKE CHOCOLATE BALLS

1 package chocolate chips

3 tablespoons corn syrup

3 cups confectioners sugar

1 cup chopped pecans

2 tablespoons instant coffee

1/3 cup hot water

1 cups vanilla wafer crumbs

cup confectioners sugar

Melt the package of chocolate chips over hot water. Add syrup, sugar, nuts, instant coffee, hot water, and vanilla wafer crumbs. Roll into balls, and then roll in confectioners sugar.

WHITE FUDGE CAKE

1 cup self-rising flour

1 cup sugar

1 cup light brown sugar

Mix together with 1 stick soft oleo; add 4 eggs (well beaten), one at a time; add 1 cup chopped pecans.

Bake in a greased long pan until done. Makes about 48 pieces.

Here is a recipe: easy, quick and good!

HONEY CHOCO-SQUARES

18 graham crackers, crushed

3 tablespoons honey

cup chopped pecans

1 6-oz. package chocolate bits

1 15-oz. can evaporated milk

cup coconut

2 tablespoons oleo

Mix first 6 ingredients in order given and pour into a greased 8-inch square pan. Dot top with oleo. Bake in a 350-degree oven for 35 minutes. Cut into squares and let cool.

HEAVENLY DELIGHT

1 large can crushed pineapple, well drained

1 large carton Cool Whip

1 can Angel Flake coconut

3 cups miniature marshmallows

cup chopped red maraschino cherries

cup chopped pecans

3 tablespoons sweet milk

Mix all together well and chill. This is a good, easy salad when I'm pushed for time.

PUMPKIN TEA BREAD

cup oil

cup brown sugar

2 eggs

1 cup canned pumpkin

1 cups self-rising flour

teaspoon salt

teaspoon soda

teaspoon cinnamon

teaspoon nutmeg

1 cup chopped nuts

cup chopped dates

Mix all together. Bake at 350 degrees. Makes 2 small loaves.

RUTH'S BOILED CUSTARD

Scald 4 cups of milk in a heavy saucepan over low heat.

4 eggs, beaten

cup sugar

teaspoon salt

2 teaspoons vanilla

Combine eggs, sugar and salt; beat slightly. Add milk slowly to egg mixture. Return to heavy saucepan. Cook over low heat, stirring constantly, until mixture coats spoon. Chill before serving. May add whipped cream or ice cream, a dollop to the serving. Makes 1 quart.

PRALINE BARS

1/3 (16 oz.) box graham crackers

1 cup real butter -- no substitutes

cup sugar

cup broken pecans

Break the graham crackers apart into 3 sections and line bottom of a 10 x 15 inch jelly roll pan. Bring butter and sugar to a boil and boil for 3 minutes, stirring constantly. Pour evenly over crackers and add pecans. Bake at 350 degrees for 12 minutes. Let cool a few minutes and lift out with spatula onto wax paper or foil to cool completely.

For variations, add 1 package of milk chocolate morsels to crackers after baking by sprinkling on top while crackers are hot. Yield: 40 bars.