Dessert

Dessert

Scotcheroos (Aleisa)

1 C. sugar
1 C. light Karo syrup

Mix in a large saucepan and bring to a boil, then take off heat immediately.

Add: 1 C. peanut butter

Stir together and then add 7 cups of Rice Krispies

Pour into greased 9x13 pan

Melt: 1 package of milk chocolate chips and 1 package of butterscotch chips in the microwave for 2 to 3 minutes, stirring after every minute. You can also melt them in a saucepan but watch carefully so the chocolate doesn't burn. If it melts too much it can become too hard and won't spread.

Spread melted chips on top of Rice Krispies. Don't refrigerate scotcheroos or they will become too hard to cut.

Nutella Rolls (Aleisa)

crescent rolls (I use reduced fat but go for the good stuff if you so desire)
Nutella
optional: banana
optional: powdered sugar

Spread out a crescent roll triangle, drop a dallop of Nutella in the middle add a slice of banana if you want (I actually like them better without bananas), and then wrap them up. Do this with as many as you want to make and place them on a baking sheet. Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or until they are golden and look baked. Yum!

ENGLISH TRIFLE (Lynette)

Ann Makes this every year at Christmas. It’s a family tradition.

1 pint whipped cream sweetened

2 packages (3 ½ oz.) Tapioca

2 (3 oz) or 1 (6oz) pkg raspberry jello

2 cups boiling water 2 cups vanilla ice cream

2 pkgs. (10 0z. Each) frozen raspberries

2 pkgs. (10 oz. Each) frozen strawberries

3 bananas

chopped pecans

1 angle food cake broken into chunks

1. Make the tapioca and chill

2. Dissolve jello in boiling water, stir in ice cream, raspberries and strawberries.

3. Pour ½ of jello mixture into a serving bowl chill both halves until partially set.

4 When partially set, layer ½ cake, all of the tapioca, other jello mixture, sliced bananas, nuts and remaining cake. Top with whipped cream when ready to serve. Serves 18

This needs to be put in a glass trifle bowl because it’s so pretty. So if your going to take the time to make it, make sure that people can see all the beautiful layers.

MINT BROWNIES (Lynette)

I was told once that these taste like the BYU mint brownies. I’ve never tasted them so I don’t know. Maybe they are not even good.

Mix:

3 cups flour

3 cups sugar

6 Tbs. Cocoa

Add:

1 ½ cups melted butter

6 eggs

Put in a large greased cookie sheet pan Bake at 350 degrees for 30 minutes.

Let COOL and frost with 1 layer of white frosting with ½ tsp peppermint extract ( not mint extract, or it will taste like toothpaste) and green food coloring. Let set then frost with chocolate frosting.

Apple Crisp (Mom)

Spread in 8-inch square pan 4 cups sliced apples.

Sprinkle with a mixture of:

¼ cup water

1 tsp cinnamon

½ tsp. salt

Combine:

1 cup sugar

¾ cup flour

1/3 cup soft butter

Work together until crumbly using a pastry blender.

Spread crumb mixture over apples. Bake uncovered about 40 minutes at 350. Serve with whipping cream or ice cream.

Baked Cheesecake (Mary)

2 8oz. pkg cream cheese softened

a little less than ½ cup of sugar

beat well until smooth

add

2 eggs

1 tbsp. lemon juice

1 tsp. vanilla

beat well

put 24 vanilla wafers in the bottom of a lined cupcake. Fill ¾ full bake at 350 for 20 minutes. Cool and top with desired topping

Applesauce Bars (Mom)

Put in bowl:

1 cup sugar

¾ cup oil

1 cup applesauce, add 1 tsp soda to applesauce and mix altogether. Add to sugar and oil.

Add:

1 tsp cinnamon

1 tsp allspice

1 Tbsp cocoa

½ tsp salt

2 cups flour (maybe a little more)

Mix and then add:

1 cup raisins

1 cup dates (if raisins and dates are boiled they are more tender)

Bake at 350 for 35 minutes. Cool and cut into bars.

Susan Hansen's Raised Spudnuts (Mom)

2 cups instant potatoes with 2 cups water

2 Tbsp salt

12 cups flour

4 eggs beaten light

1 cup sugar

½ cup butter

3 cups milk

7 Tbsp yeast dissolved in 1 cup warm water+1 Tbsp sugar.

Cream together butter, sugar, salt and potatoes. Add all other ingredients and mix thoroughly. Let rise till double in bulk. Roll out, cut with donut cutter and let rise again. Brown in hot oil. 375 in electric fry pan.

Glaze

2 lbs powdered sugar

1 cup water

1 tsp vanilla

Mix till smooth. Glaze spudnuts while still warm.

Oatmeal Squares (Mom)

Filling

In a pan add:

1lb cut dates.

Drain 1 can apricots

½ cup brown sugar.

2 Tbsp water. Cook until think and then cool.

Crumb mixture:

¾ cup melted butter

1 cup brown sugar

2 cups sifted flour

1 tsp soda

2 cups oatmeal

1 tsp vanilla

¼ tsp salt

Place a layer of crumbs and mash then spread filling. Sprinkle with another layer of crumbs.

Bake at 325 for 25 minutes.

Aunt Francie's Sweetened Condensed Milk (Mom)

Substitute for Eagle Brand

4 cups instant powdered milk

1 cup boiling water

Mix with beaters. Then add:

2 cups sugar

¼ cup butter

Beat together. Refrigerate or freeze unused portion)

Cheesecake (Mom)

Graham cracker crust:

2 packages graham crackers crushed

¼ sugar (optional)

1/2 cup butter

Mix together and press into cake pan. Bake at 350 for 8 minutes.

Use graham cracker crust or make the following crust:

1 cup flour

1 cube butter

¼ cup powdered sugar

½ cup chopped walnuts

Mix thoroughly and press into pie tin or 8x8 pan. Bake at 350 for 10-15 minutes. Cool.

Filling:

8 oz cream cheese softened

1 cup sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Mix thoroughly and pour into crust. Top with one can of cherry pie filling (or other fruit). Refrigerate until firm.

Grandma Oleson's Graham Cracker Pudding (Mom)

2 lb box graham crackers crushed

1 small can crushed pineapple

1 cup chopped dates

1 lb small marshmallows

Soak marshmallows in the pineapple juice. Add other ingredients and mix well. It will appear very dry. When all ingredients are moist, place on a wet (flour bag) towel. Using the towel roll the ingredients into a long rope 2 inches in diameter. Wrap in wax paper and refrigerate. To serve, slice into ½ inch pieces and top with whipped cream.

Grandma Oleson's Kringla (Mom)

2 ½ cups buttermilk

1 ½ tsp salt

1 cup half and half

2 tsp soda

scant cup sugar

7 ½ cups flour

Knead dough until smooth. If dough is sticky add more flour. Divide dough into large walnut sized balls. Roll into ropes ¼ inch in diameter and 12 inches long. Place on cookie sheet and twist into a bow. Bake at 400 for 8 minutes. Should be light brown on the bottom side. Serve with butter and hot chocolate.

Grandma Oleson's Lefsa (Mom)

Sift together:

3 cups flour

1 tsp salt

Bring to boil:

2 cups skimmed milk

1 cup cream

Remove milk from stove, pour over flour mixture, mix well. Cover with a cloth and let stand a few hours. Divide into mounds the size of a child's fist. Roll each mound into 12 inch circle. Place in an ungreased skillet at 475. When small brown spots appear on underside flip over. When the second side has brown spots remove from griddle and place between towels to cool. Spread with butter, sprinkle with sugar, cut in half and fold halves into thirds.

To store, layer between wax paper and place in large ziplock bags. Place in fridge or freezer. To serve bring to room temperature.

Alternate recipe:

4 large baking potatoes

1 tsp salt

¼ cup melted butter

¼ cup half and half

2 ¼ cups sifted flour

Cook potatoes and push through ricer. Chill 8 hours or overnight. Add butter and half and half to potatoes and mix until smooth. Add flour slowly. When dough has formed divide into 12 equal balls. Roll each ball into 12 inch circle. Follow above directions for cooking and serving.

Pumpkin Bars (Becky)

( my favorite and so easy to make)

4 eggs 1 2/3 cups sugar

1 cup oil

1 can (16 ounces) pumpkin

2 cups flour 2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Mix eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x10x1 baking sheet. Bake at 350 for 25-30 minutes. Cool completely. You can frost with your favorite cream cheese or butter cream frosting, but we like it plain. Yields 2 dozen.

Cinnabon Cinnamon Rolls (Lynette)

Combine:

½ cup warm water

2 Tbsp sugar

4 tsp yeast

mix up a 3 ½ oz package instant vanilla pudding like normal. Then add:

½ cup butter melted

2 eggs

1 tsp salt

Add pudding mixture to yeast mixture. Add 6 cups flour and knead until smooth. Roll out dough and spread with butter.

Mix:

2 cups brown sugar

4 tsp cinnamon

Spread cinnamon mixture on top of butter. Roll up really tight. Cut into about 1 ½ in thick slices and let rise until double. Bake at 350 for 15-20 minutes or until golden brown.

Cream Cheese Frosting

8 oz cream cheese

½ cup butter

1 tsp vanilla

3 cups powedered sugar

1 Tbsp milk

Whip until smooth. Spread onto cooked cinnamon rolls and enjoy!

Grandma Oleson's Pecan Pie (Mom)

Mix together:

1 cup white or dark karo syrup

2/3 cup sugar

1/3 tsp salt

3 eggs

Add:

1 cup pecans

Pour mixture into unbaked pie shell. Stir before baking so nuts won't go into center of pie. Bake at 350 for 45 minutes. Serve with whipped cream.

Great Grandma Hylton's Bread Pudding (Mom)

3 eggs well beaten

2 cups milk

3 cups bread crumbs

½ tsp nut meg

1/8 tsp salt

1 cup sugar

Put milk in baking dish, then put bread in milk.

In another bowl beat eggs and add salt and sugar. Pour over milk and bread. Sprinkle nutmeg on top and put in oven at 375 for about 40 minutes. Stick knife in pudding, if it comes out clean it is done; if milky leave it in longer.

Grandma Oleson’s Doughnuts (Becky)

(I had to call her when I made these because the recipe in the family cook book was missing ingredients.)

2 eggs

3/4 teaspoon salt

1cup sugar

3 cups sifted flour

4 tablespoons melted butter

1 teaspoon vanilla

3 teaspoons baking powder

1 cup sifted flour (add last)

1 cup milk

Beat eggs. Add sugar. Mix. Add butter, mix, add milk, mix. Sift together all dry ingredients and add to mixture. Add vanilla. Beat. Add last cup of flour. Roll dough to 1/2 inch thick. Cut and deep fry until golden brown. ( I think that Grandma used bacon fat.) Roll in sugar when cool.

These where always a favorite at Grandma’s with hot chocolate.

Cherry Torte (Mary)

crust:

½ cup crushed saltines

3/4 cup crushed walnuts

- sprinkle into greased pie tin

filling:

3 egg whites

1 tsp. Vanilla

2 cups sugar

dash of salt

- mix above ingredients to meringue

- spoon over crust

bake at 300 for 40 minutes and top with whipped cream and cherry pie filling