Foods Recipes

2 c Fine vanilla-

Wafer crumbs 1/4 -cup sugar 1/3 c Melted but- 2 tablespoons

-cocoa Ter or margarine 1 -cup heavy cream . . . 1 cup -chopped Cali- 1/2 c Butter or fornia walnuts

Margarine 1 -fully ripe banana, 1 1/2 c Sifted con- mashed

Fectioners' sugar 1/4 -cup sliced mara- 2 Eggs schino cherries

Source: BETTER HOMES & GARDENS, DECEMBER, 1956 Mix together crumbs and melted butter; reserve 2 tablespoons for top. Press remainder in bottom of 1-quart refrigerator tray. Cream together 1/2 cup butter and confectioners' sugar. Add eggs, one at a time, beating well after each. Spread over crumbs. Combine sugar, cocoa, and cream; whip. Fold in nuts and fruits; pile atop mixture in pan. Sprinkle reserved crumbs over. Chill 24 hours or freeze. Cut in wedges. Makes 9 to 12 servings.

1 Envelope of Gelatin

1/4 c Cold Water

1 1/2 c Skim Milk

1/3 c Granulated Sugar

2 1/4 c Plain Yogurt

1 ts Vanilla Extract

1 Strawberry Coulis recipe

Fresh Strawberries Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a saucepan and heat until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Unmold by placing bottom of mold in warm water for a few seconds, then turning out onto serving plate. Pour strawberry coulis around mold. Decorate with fresh strawberries. Serves 6. From The Gazette, 91/02/06.

1 3/4 c All-purpose flour

1 tb Granulated sugar

1 tb Baking powder

1 ts Baking soda

3/4 ts Salt

1/4 c Butter; cold

3/4 c Cheddar cheese; shred

1 c 1% plain yogurt

in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured surface, knead dough gently 6 times or until smooth. Gently pat out dough to 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds. Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden. Transfer to racks and let cool.

10 Slices stale bread

3 Eggs, beaten

2 c Sugar

1/2 c Oleo

1 c Raisins

1 c Pecan pieces

1 cn (16 oz) fruit cocktail/juice

1 cn Pet milk (12 oz)

1 c Water

2 T Vanilla butternut flavouring

Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe.

1 1/2 c Plain flour

1/2 c Chopped pecans

1/4 c Packed brown sugar

1/2 c Melted butter

8 oz Cream cheese, softened

8 oz Whipped topping

2 c (3c) Peaches & sugar

1 3/4 c Powdered sugar

1/2 t Almond flavoring

FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool.

FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours.