Catalpa Cooking

Friday, September 3, 2010


1 can (14 1/2 oz.) evaporated milk

1 package (10 1/2 oz.) tiny marshmallows

1 package (6 oz.) semi-sweet chocolate pieces

1/2 cup butter or margarine

1 can (3 oz.) shredded coconut

2 cups graham cracker crumbs

1/2 gallon vanilla ice cream, softened

1 cup chopped pecans

Heat milk, marshmallows and chocolate pieces in top of a double boiler until chocolate is melted.

Cook butter and coconut in a heavy pan, stirring until coconut is delicately browned. Remove from heat, add crumbs, and mix thoroughly. Pat three-quarters of the mixture into the bottom of a 13x9 inch pan.

Top with alternate layers of chocolate mixture and ice cream, then cover with remaining crumbs and nuts.

Cover with foil and freeze. Yum, yum good!


2 packages (8 oz. each) cream cheese

1/2 large onion, diced

3/4 can crushed pineapple, drained

Salt and pepper to taste

Crushed pecans, or a nut topping of your choice

Mix together well, except nuts. Make into a ball. Roll in nut topping and wrap in foil. Refrigerate overnight.


Slightly beat 3 whole eggs and combine with 1 cup of sugar to which 3 tablespoons of flour has been added. Add 2 cups whole milk and 1 teaspoon vanilla to the egg and sugar mixture and turn into a 9-inch uncooked pastry shell. Sprinkle 3/4 cup coconut over the top of the mixture, dot this with thin slices of butter (approximately 2 tablespoons). Place immediately in a 325 degree oven and cook until a toothpick comes out clean.


2 eggs

1 cup sugar

1 stick butter or margarine

1/2 cup chopped pecans

1/2 cup self-rising flour

3/4 cup chocolate chips

1/4 teaspoon vanilla

Mix all ingredients together. Pour into an uncooked pie shell. Bake at 300 degrees for 40 minutes, or until done.


4 medium-sized sweet potatoes, cooked and peeled and salted to taste

1/8 teaspoon nutmeg

2 tablespoons margarine

1/3 cup brown sugar

1 teaspoon grated orange peel

1/4 cup crushed corn flakes

juice of 1 orange

1/2 cup chopped pecans

Place sweet potatoes in a shallow baking dish. Melt margarine, add orange peel, sugar, nutmeg, corn flakes and pecans. Dribble orange juice over sweet potatoes. Press corn flake mixture over sweet potatoes. Bake at 350 degrees for 20 minutes, basting once.

P.S. I have used canned sweet potatoes and it is still good.


1 graham cracker crust

3 tablespoons melted butter

1 1/2 cups creamed cottage cheese

2 eggs

1/2 cup sugar

pinch salt

1 tablespoon cornstarch

1 cup sour cream

1 teaspoon vanilla

pineapple glaze

Beat cottage cheese with rotary egg beater until almost smooth. Add eggs one at a time, beating well after each addition. Add sugar, salt, cornstarch, sour cream and vanilla; stir until well mixed. Pour into graham cracker crust and bake at 350 degrees for 45 minutes. Cool and cover top with pineapple glaze. Chill.


Mix 1/2 cup undrained crushed pineapple, 2 tablespoons orange juice, and 2 teaspoons cornstarch. Cook over low heat until thickened and clear, stirring constantly. Cool and use to cover top of pie.