Recipes from the Past

timeless-tastesYELLOW CAKE DESSERT

  • 1 lg. box Pillsbury with pudding yellow cake mix
  • 1 can mandarin oranges with juice
  • 3/4 c. oil
  • 4 eggs

Beat well. Spray a 13-by-9-inch pan with Pam. Bake at 350° for 35 to 45 minutes. Cool.

Frosting:

  • 1 (3 oz.) pkg. instant vanilla pudding mix
  • 1 (8 oz.) can crushed pineapple with juice

Mix these 2 together until thick, then add 1 (8 oz.) Cool Whip. Keep refrigerated.

CHERRY REFRIGERATOR DESSERT

  • 1 1/2 c. crushed graham crackers
  • 1 c. milk
  • 2 c. whipping cream, whipped
  • 1/2 c. butter, melted
  • 1/4 c. brown or granulated sugar
  • Cherry pie filling or blueberry
  • 4 c. mini marshmallows

Mix the graham crackers, butter and sugar together. Reserve 2 to 3 tablespoons and spread the rest on the bottom of a 13-by-9-inch pan. Melt the marshmallows in the milk; let cool. Fold the whipped cream into the marshmallows mixture and spread on top of the crust. Spread pie filling over this. Sprinkle reserved crumbs over the top. Chill several hours before serving.

PISTACHIO DESSERT

  • 1 1/2 c. flour
  • 1/2 c. powdered sugar
  • 2 Tbsp. sugar
  • 9 oz. tub Cool Whip
  • 1/2 c. butter
  • 2 boxes instant pistachio pudding
  • 8 oz. cream cheese

Combine first 3 ingredients and press in 13-by-9-inch pan. Bake at 350° until slightly browned. Cool. Mix cream cheese and fold in powdered sugar. Fold in 1/2 of Cool Whip. Spread on crust. Mix pudding with 2 1/2 cups milk. Let thicken and spread on cream cheese mix. Spread the other half of Cool Whip over this and sprinkle maraschino cherries and nuts on top. Let set overnight.

BUTTERSCOTCH CHEESECAKE BARS

  • 1 (12 oz.) pkg. butterscotch flavored morsels
  • 1 (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)
  • 1/3 c. margarine or butter
  • 2 c. graham cracker crumbs
  • 1 c. chopped nuts
  • 1 tsp. vanilla extract
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 egg

Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 13-by-9-inch baking pan. In large mixer bowl, beat cream cheese until fluffy. Beat in Eagle Brand, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.

CHOCOLATE DESSERT

Crust:

  • 1 c. butter
  • 1 c. nuts
  • 2 c. flour

Mix and press into 13-by-9-inch pan and bake for 15 minutes at 375°.

Filling: 

  • 1 (8 oz.) pkg. cream cheese
  • 1 c. powdered sugar
  • 1 container Cool Whip

Beat 2 packages chocolate instant pudding (or whatever you like) with 3 cups milk. Spread over second layer. Spread 3 cups Cool Whip over pudding and sprinkle with nuts. Chill well.

STRAWBERRY DESSERT

  • 1/4 c. brown sugar
  • 2 c. whipping cream, whipped
  • 1/2 c. butter
  • 1 c. flour
  • 2 (3 oz.) pkg. strawberry Jello
  • 24 large marshmallows
  • 3/4 c. milk
  • 1 3/4 c. boiling water
  • 2 (10 oz.) pkg. sweetened strawberries

Combine brown sugar, butter and flour as for pie crust. Press into buttered 13-by-9-inch pan. Bake at 350° for 10-12 minutes. Cool. Melt marshmallows in milk in double boiler. Cool. Add to whipped cream. Pour over crust. Dissolve Jello in boiling water. Add strawberries. Let set 1/2 hour. Pour over whipped cream layer. Chill. Cool Whip can be spread over top.

MARSHALLOW-BLUEBERRY DESSERT

  • 1 lg. pkg. marshmallows
  • 2 cans blueberry pie mix
  • 1 1/2 pt. cream, whipped
  • Graham cracker crust
  • 3/4 c. milk

Bring marshmallows and milk to boil and stir until melted. Cool. Fold in whipped cream. Line 13-by-9-inch pan with graham cracker crust. Pour part of marshmallow mixture on top of this, then blueberry pie filling, then the remaining marshmallow mixture and sprinkle some graham cracker crumbs on top. Refrigerate.

BUSTER BAR DESSERT

  • 2 c. powdered sugar
  • 1 lb. bag Oreo cookies
  • 1 1/2 c. evaporated milk
  • 1/2 c. melted butter
  • 2/3 c. butter
  • 1 1/2 c. Spanish peanuts
  • 1 tsp. vanilla
  • 6 oz. pkg. milk chocolate chips
  • 1/2 gal. softened vanilla ice cream

Crush cookies and mix with melted butter; press in 13-by-9-inch pan. Sprinkle peanuts on top and refrigerate. While cooling, mix powdered sugar, milk, chocolate chips, butter and vanilla. Bring to boil. Boil for 8 minutes, stirring constantly. Put softened ice cream on top of peanuts. Spread evenly. Cover with chocolate mixture. Freeze. Serve in squares.

ROOT BEER TORTE

  • 4 eggs
  • 1/2 c. salad oil
  • 1 yellow cake mix with pudding
  • 1 env. whipped topping or Cool Whip ctn.
  • 1 c. powdered sugar
  • Beat eggs until lemon color. Add cake mix, oil and 3/4 cup root beer at medium speed. Pour into greased 13-by-9-inch pan. Bake at 350° for 30  to 40 minutes. Cool 10 minutes.  Puncture several deep holes in cake. In saucepan, brig to boil powdered sugar and 1/2 cup root beer for 2 minutes. Spoon over cake, cool completely. Then serve with Cool Whip and 1/4 cup root beer mixed together for topping. Keep refrigerated.