1/4 c sugar         2 TBSP cornstarch       1/4 tsp. salt       2 egg yolks

1 1/2 c milk         1 1/2 tsps. vanilla     4 oz. pkg. vanilla wafers

1 pound bananas      Vanilla meringue

Combine sugar, cornstarch and salt. Add egg yolks and 1/4 c of the milk.  Heat remaining milk and gradually stir into the egg and sugar mixture.  Cook over low heat, stirring constantly until mixture coats a metal spoon. Add vanilla.  Arrange vanilla wafers and sliced bananas in alternating layers in a one-quart casserole, having vanilla wafers as the bottom layer and bananas on top.  Pour custard over all.  Top with vanilla meringue.  Bake 325 degs. for 15 mins. or until brown. Best served warm.

                                VANILLA MERINGUE

Beat 2 egg whites until they stand up in peaks. Gradually beat in 3 tablespoonssugar and 1/2 teas. vanilla.  Continue beating until stiff.


Hilda Johnson, Indianapolis      CHERRY PUDDING

 1 c flour          1/2 c sugar        1/2 c milk        1/8 tsp. salt

1 tsp. vanilla     1/4 c Margarine    2 tsp. baking powder

Mix to a soft dough.  Put in well buttered 8x8" pan.  Top with:

1 1/2 c sour cherries      1/2 c sugar       1 c boiling juice or water Pour over cherries and cake. Nuts can be added with the cherries.  Bake at 450 degs. about 20 -25 minutes. You can add 1 egg to this recipe if desired.


                           OLD FASHIONED RICE PUDDING

1/4 c long grain rice           1 qt. milk      1 tsp. vanilla    pinch salt

1/3 c sugar (white or lt brown  1/2 c raisins   1/2 tsp. cinnamon or nutmeg

Wash rice. Place in well greased casserole with milk, flavorings, sugar and salt.  Stir. Bake uncovered in 275 deg. oven for 3 hrs.  Stir frequently during first hour.  Add raisins during last half hour. Serve hot or cold dusted with additional cinnamon.  Serves 6.


                               CREAMY RICE PUDDING

 1/2 c raw rice (not instant)   1/2 tsp. salt       1/4 c sugar

1/4 tsp. cinnamon or nutmeg    2 1/2 c milk        1/2 c seedless raisins

Combine all ingredients in top of double boiler. Cook uncovered, over boiling water until rice is tender and milk is almost absorbed. (1 hr. stirring frequently) Serve warm with cream.  6 to 8 servings.


                                 GLORIFIED RICE 

 1 c cold cooked rice     1/2 c sugar    1/2 tsp. vanilla   1 c whipped cream

1 1/c  crushed pineapple, drained       8 marshmallows cut up.

Mix all ingredients. Chill very thoroughly before serving. 6 to 8 servings.


                                  BAKED CUSTARD

2 eggs     1/3 c sugar    1/4 tsp. salt    2 c scalded milk   1/2 tsp. vanilla

Beat eggs,sugar and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into 6 custard cups or a 1 1/2 qt. baking dish.  Set in pan of hot water (1" deep). Bake 45 to 50 mins. or until a silver knife inserted 1" from edge comes out clean.  Immediately remove from oven. Serve cool or chilled.  


Grandma Baertschi                CARMEL CUSTARD

Carmelize 1/2 c sugar (melt in heavy pan over low heat shaking pan as sugar melts.  Heat until a golden brown syrup stirring constantly)  Pour a little in each custard cup, coating sides by moving cups around. When carmel is hard, fill cups with custard made from above recipe except add 1 more egg.  When unmolded

melted carmel runs down sides forming a sauce.


                               LEMON CAKE PUDDING

 1/4 c flour                1 c sugar       1/4 tsp. salt     1/4 c lemon juice

1 TBSP grated lemon rind   2 egg yolks     1 c milk          2 egg whites

Blend flour, sugar, salt. Stir in lemon rind and juice, beaten egg yolks and milk.  Fold in stiffly beaten egg white. Pour into 1 qt. baking dish or 6 custard cups.  Set in pan of hot water 1" deep.  Bake 50 mins. Makes its own crust.


Grandma Baertschi              COTTAGE PUDDING  

1 3/4 c flour            2 tsp. baking powder     1/2 tsp. salt      1 egg

1/4 c soft shortening    3/4 c sugar      1 tsp. vanilla      3/4 c milk      

Grease and flour 9x9x1 3/4 " pan.  Stir flour, baking powder, salt in bowl.  Add remaining ingredients; beat until smooth.  Pour into pan. Bake 25-30 mins.  Serve warm with hot vanilla, lemon or nutmeg sauce.


1 c sugar          2 TBSP cornstarch        2 c. water      1/4 c margarine

2 tsp. vanilla

or  2 TBSP lemon juice mixed with 2 tsp grated rind

or  2 tsp.nutmeg.

Mix sugar, cornstarch and gradually add water.  Boil 1 min, stirring constantly.  Stir in margarine and flavorings.


Joy Thompson, Medina            HOT FUDGE PUDDING

1 c flour           2 tsp. baking powder     1/4 tsp. salt       3/4 c sugar

1/2 c milk          2 TBSP cocoa             1 c chopped nuts    1/4 c cocoa

2 TBSP melted shortening       1 c br. sugar packed              1 3/4 c water

Blend flour, sugar, bak. powder, 2 TBSP cocoa, salt in bowl.  Stir in milk and shortening.  Blend in nuts.  Spread in sq. pan 9x9 " Sprinkle with mixture of brown sugar and 1/4 c cocoa. Pour hot water over entire batter.  Oven 350 degs.for 45 mins. During baking cake mixture rises to top and chocolate sauce settles to bottom.  Cut into squares; invert each square onto dessert plate.,

spoon sauce over. Or invert entire pan on platter. Serves 9. Serve warm. 


                           BLUEBERRY OR CHERRY DESSERT

 1 3/4 c coconut           1 1/2 c flour           1/2 c sugar

1/2 c margarine           1 can pie filling

Mix together first 4 ingredients until crumbly.  Place half of mix in baking dish. 9x9" pan.  Spoon pie filling on top and then put other half of crumble mixture on top.  Bake at 400 degs.  for 30 mins. 


Marge Young, Brecksville       BLUEBERRY DESSERT

CRUST:   1/4 c marg. melted   1/2 c W. sugar   15 graham crackers crushed

Mix together. Press into pan 9x9"

FILLING;   2 eggs, well beaten    1 8 oz pkg cream cheese    1/2 tsp. vanilla

1/2 c sugar

Soften Philadelphia cream cheese.Combine eggs,cheese and vanilla Pour into crust.  Put blueberry or cherry pie filling on top.  Chill. Serve with whipped cream.               


                                 QUICKIE DESSERT

 2 cans pie filling- blueberry, cherry or apple.   1 c margarine    1 c nuts

1 box (1 lb. 2 1/2 oz.) yellow cake mix

Spread pie filling evenly in lightly greased 13x9x2 pan.  Sprinkle dry cake mix over top.  Drizzle with butter.  Sprinkle with coarsely chopped nuts.  Bake at 400 degs. for 1 hour.  Chill.  Serve chilled with ice cream, whipped cream or sour cream.  24 servings.


                                   APPLE TORTE

2 eggs beaten         1 1/2 c sugar      1 c flour       4 teas. baking powder

1/2 teas. salt        1 tsp. vanilla     1 c nuts        2 c. chopped apples

Mix in order given.  Bake 350 degs.   35 min.


                                 RHUBARB COBBLER

1 c flour       2 TBSP sugar            1 1/2 tsp. bak. powder   1/4 tsp.salt

1/4 c marg.     1 egg slightly beaten   1/4 c milk               1 TBSB marg.

1 1/4 c sugar   2 TBSP cornstarch       2 TBSP water 4 cups rhubarb cut up.

Sift together first 4 ingredients.  Coarsely cut in 1/4 c margarine. Mix egg and milk in a bowl and add flour mixture.  Stir to moisten, but don`t beat. Set aside.  Combine sugar and cornstarch in a saucepan, and add rhubarb and water. Cook over medium heat til mixture boils, stirring constantly. Cook an additional minute, remove from heat, and add margarine.  Pour rhubarb into a shallow baking dish and top with 6 large spoonfuls of batter. Bake at 450 degs for 25 mins. and serve warm with ice cream or plain yogurt. 

                               FRESH FRUIT COBBLER

2/3 to 1 c. sugar.         1 TBSP cornstarch       1 c water     1 c flour

1 TBSP sugar               1/2 tsp. salt           1 1/2 tsp. Bak. powder      3

TBSP shortening          1/2 c milk      3 c fresh fruit with any juice

Mix sugar and cornstarch. Gradually stir in water. Bring to a boil and boil 1 min. stirring constantly. Add fruit and juice. Pour into a 1 1/2 qt.baking dish; dot with margarine, sprinkle with cinnamon. Stir flour, sugar, baking powder, salt in a bowl.  Cut in shortening until mixture looks like "meal".  Stir in milk. Drop by rounded spoonsful onto hot fruit.  Bake 25-30 min.  Serve warm with cream.   6 to 8 servings.   


                            PINEAPPLE UPSIDEDOWN CAKE

1/3 c margarine        1/2 c brown sugar, packed      1 can (1 lb-4 oz.) sliced

pineapple, drained. Melt margarine in heavy skillet or sq. pan, 9x9x1". 

Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in the marg. sugar coating. Add pecan halves and cherries if desired.


1 c. sugar             2 tsp. bak. powder     1/2 tsp. salt      2/3 c milk    

1/3 c soft shortening  1 tsp. vanilla         1 1/3 c flour      1 egg        


Stir sugar, flour, bak. powder, salt together.  Add milk, shortening and flavoring.  Beat 2 mins. medium speed on mixer.  Add egg.  Beat 2 more mins. scraping bowl frequently.  Pour over fruit. Bake 40 to 50 mins. in 350 deg. oven. Immediately turn upside down on serving plate.  Leave  pan over cake for a few mins.  Serve warm with whipped cream or cream.


                              STRAWBERRY SHORTCAKE

2 c flour       2 1/2 teas. baking powder       1/2 tsp. salt   1 TBSP sugar

1/4 c milk      1/2 c shortening (part butter)  1 tsp. mayonnaise

Mix dry ingredients. Cut shortening into flour mixture.  Add mayo and milk.  Roll out and cut into bisquits. Bake 400 degs oven 10 mins.


Old school cookbook               GINGERBREAD

1/2 c sugar           1/2 c shortening      1 c. molasses     2 1/2 c flour    

1 c hot water         1 egg                 1 1/2 tsp. soda   1 tsp. ginger    

1 tsp. cinnamon       1/2 tsp. cloves       1/2 tsp. salt                      

Cream shortening and sugar; add beaten egg, molasses; then dry ingredients sifted together.  Add hot water last, stir until smooth. Bake in greased 9x9" pan 35 minutes.  325-350 deg. oven


Pat Anthony                      BANANA SPLIT CAKE DESSERT

1 1/2 c vanilla wafer crumbs    1/4 c marg.    Mix well,pat in 9x9 pan.

Bake 350 degs. for 5 min.  Cool.

Prepare 1/2 pkg. dream whip and beat into 1 8 oz. pkg. cream cheese.  Mix well with 1 c. confecs. sugar.  Spread one half of the cream cheese mixture on the crumbs. Then layer 3 or 4 bananas sliced lengthwise, 8 oz. can drained crushed pineapple over top of cream cheese mixture. Then the remaining one half of cream cheese mixture.  Top with chopped nuts. Refrigerate several hours or overnight.  Cut in squares.   


Pat Anthony                       CHOCOLATE ECLAIR DESSERT

Butter 9x13 pan.  Line a row of graham crackers in fours.  Add 3 c milk to large

instant vanilla pudding.  When set fold in 8 oz. cool whip.  Layer pudding,

another layer of crackers until pudding is used up. Last layer to be crackers.


3 TBSP melted butter or marg.                    1 oz. melted chocolate

1 1/2 c confect.sugar                            3 TBSP milk               

Mix together and spread over crackers and pudding. Set in refrigerator 8 hours.


Ada Croplis                      9" CHEESE CAKE

2 TBSP butter                   2 TBSP sugar           12 Zweiback

Cream butter and sugar; roll zweiback into crumbs; add to butter and sugar; blend well and pat into BOTTOM ONLY of spring form pan.  (If desired, sprinkle a little well drained crushed pineapple over bottom.)

1 c sugar             2 TBSP flour                     1 lb. cream cheese

4 eggs, separated     1 tsp. vanilla   1/4 tsp.salt    1 c light coffee cream

Cream sugar, flour and salt together with softened cream cheese (do this with a fork); and egg yolks, vanilla and beat well; add cream and mix; beat egg whites fairly stiff (until they stand in good soft peaks) and fold in.  Bake about 1 hour in slow 325 deg. oven. Allow the cream cheese to soften several hours at room temperature. 


                                 QUICK CHEESCAKE

1/4 to 1/2 c graham cracker crumbs    

Butter spring form pan thoroughly.  Shake crumbs around pan to coat sides and bottom.

BEAT TOGETHER: 2 lbs. Philadelphia cream cheese        4 eggs    1 3/4 c sugar

1 tsp. vanilla      Rind one lemon       Juice one lemon                     

Pour into crumb lined pan.  Set in pan of BOILING WATER.  Bake 1 1/2 hours in 325 deg. oven.  Turn off oven and let cake stay for 30 mins. longer.


                              OUR FINEST CHEESCAKE

CRUST:  1 1/2 c graham cracker crumbs    3 TBSP sugar    1/2 tsp. cinnamon

1/4 c melted butter

FILLING: 3 pkgs 8 oz.each cream cheese   1 1/4 c sugar    6 eggs separated

1 pt. sour cream                         1/3 c flour      Juice 1/2 lemon

Grated rind of one lemon.

TO MAKE CRUST:  Generously grease a 9" spring form pan with butter.  Place pan in center of a 12" square of aluminum foil and press foil up around side of pan. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a small bowl.  Mix until well blended.  Press 3/4 to 1 c crumb mixture into bottom and side of pan.  Chill while making filling.  (Reserve remaining crumbs for topping.)

TO MAKE FILLING: With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft  Gradually beat in sugar until light and fluffy.  Beat in egg yolks, one at a time, until well-blended. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth.  Beat egg whites until they hold stiff peaks.  Fold whites into the cheese mixture, souffle-fashion,until well-blended. Pour into prepared pan. Bake at 350 degs for 1 hour and 15 mins.  Remove cake from oven and allow to cool on a wire rack at room temp.  Sprinkle remaining crumbs on top.  Chill overnight before serving.  Dust with confect. sugar just before serving. 


Ginny Hall, Medina                AMBROSIA DESSERT 

1 3 oz. orange jello   1  11 oz. mandarin oranges   1 1/2 pkg. lady fingers

1 8 1/2 oz. can crushed pineapple & juice   1- 8 oz. Cool Whip or whipped cream

1  17 1/2 oz. CAN vanilla pudding     1 9" spring form pan

Drain oranges. Add water to juice to make 1 c. Bring to boil and add Jello.  Cool in refrig. until slightly thickened. Add oranges (cut up), pudding, & pineapple & juice. Mix gently. Fold in cool whip or whipped cream. Line bottom and sides of spring form pan with lady fingers. Pour in mixture. Garnish with oranges if desired.  Chill at least 3 hours before serving.

                             CHOCOLATE VELVET CREAM

1 1/2 c finely crushed vanilla wafers         1/3 c melted margarine

1  8 oz. pkg.Phila. Cream Cheese              1/2 c sugar

1/8 tsp. almond extract                       1 tsp. vanilla

2 eggs separated                              1  6 oz. pkg semi-sweet bits

1 c cream, whipped                            3/4 c chopped nuts.

Combine crumbs and margarine. Press into 13x9" pan or 9" spring form pan.  Bake at 325 for 10 mins.  Combine softened cream cheese, 1/4 c sugar and vanilla, mixing until well blended. Stir in beaten egg yolks and chocolate. Beat egg whites until soft peaks form.  Gradually beat in remaining 1/4 c sugar; fold into chocolate mixture. Fold in whipped cream and nuts. Pour over crumbs. Freeze.  Remove from freezer; refrigerate 1 hour before serving.  IF desired, garnish with chocolate leaves and whipped cream.   12 servings.


Ginny Hall, Medina                ORANGE SLUSH

1  12 oz. frozen lemonade      1  12 oz. frozen orange juice    1 c sugar

2 c vodka                      4 c water    

Mix and freeze.  Serve frozen. Serves a lot of people.


Barb Badawy, Saginaw, Mich.    STRAWBERRY LONG CAKE

1 lb. bag whole strawberries, frozen (with no juice added)

1 lg. pkg. strawberry jello(I use the kind with nutrisweet)

1 lg. container cool whip - Lite

2 Angel food cakes (I buy the already made)

Set out strawberries to thaw in sink at room temp.  Set out cool whip so it will be easy to spread.  Prepare jello per directions on box and chill till it starts to set. Cut strawberries (while waiting for jello to set) in 1/2 unless they're small. Cut cake into larger-than-bite size chunks. When jello is starting to set mix in cake and strawberries.  Pour into long dish - about 1/2 way up (so there will be room for cool whip under saran wrap.)  If there is some left over, it could go in individual serving bowls or whatever.  Then spread with cool whip.  Tightly cover with saran wrap (or cool whip will change texture I've heard). Refrigerate for several hours, preferably overnight.  And that's all there is to it!


                                 BANANAS FOSTER

1/2 c dark brown sugar, packed     4 TBSP unsalted butter       1/2 c light rum

4 ripe bananas  1/4 c banana liqueur  1 pt. vanilla ice cream  Pinch cinnamon

Melt brown sugar and butter in 10-inch heavy skillet over medium-high heat on top of stove until bubbly, stirring often.  Peel and halve bananas lengthwise. Add to pan.  Heat just until soft about 5 minutes.  Sprinkle evenly with cinnamon.  Heat rum and banana liqueur in small saucepan over medium heat on top of stove until hot. Pour over bananas in skillet. Stand back from pan and carefully ignite mixture with lighted match. After flames die, spoon sauce over bananas.  Place 2 banana halves on each of 4 large serving plates, spooning over generous portion of sauce. Top with ice cream. Serve immediately. Makes 4 servings.



 SPONGE CAKE LAYERS: 1 c flour 1 tsp. bak. powder   1/4 tsp. salt   3 eggs

                     1 c sugar   5 TBSP cold water    1 tsp. vanilla

Sift dry ingredients.  Beat eggs until very light. Beat in sugar gradually. Beat in water and vanilla. Add flour mixture all at once and beat with a rotary beater just until smooth and well-blended. Pour into two 8 " pans lined with ungreased wrapping paper.  Bake 20 min. in 375 deg. oven. When baked, loosen cake from edges of pan and turn upside down onto cake racks. Carefully remove paper. Cool.

CHOCOLATE FILLING;   3/4 C Butter     1 c confec. sugar      3 eggs, separated

4 squares unsweetened chocolate, melted  1 tsp. vanilla

Cream butter and sugar gradually until light and fluffy.Add egg yolks one at a time and beat well between each addition.Beat in melted chocolate and vanilla.  Then fold and BEAT in stiffly beaten egg whites until completely blended. Carefully split the 2 cooled sponge cake layers in two, crosswise with a thin sharp knife to make 4 thin 8-inch layers. Put the 4 layers together by spreading the chocolate filling between layers.  Then cover the top and sides with remaining chocolate filling. Sprinkle nuts on top. Set in refrigerator to chill for several hours or over night.  Serves 12 to 16. NOTE: For 6 -8 servings, make 1/2 recipe using 2 sm. eggs. in one 8" pan. After splitting layer, cut it in two to make 4 layers and put together with 1/2 Choc. filling recipe (using 2 sm. eggs. 


                          TROY, OHIO STRAWBERRY DESSERT

1/2 c margarine         1/4 c br. sugar        1 c flour           2/3 c sugar

1/2 c chopped nuts      2 egg whites           1 TBSP lemon juice

16 oz. fresh or frozen sliced strawberries     1/2 pt whip. cream whipped

Melt marg., stir in br. sugar, flour and nuts.  Spread mixture on a greased

cookie sheet. Bake 350 degs. for 20 mins.

Reserve 1/3 of the crumb mix for topping, put remaining mixture in the bottom of a greased 9x13 pan, set aside.

In a large bowl beat egg whites until stiff, slowly add sugar and lemon juice. Beat 10 to 15 mins. on high speed. Continue beating while adding strawberries. Swirl mixture in prepared crust and top with reserved crumb mixture. Freeze until just before serving.  Serves 12.


                             CHOCOLATE ANGEL DESSERT

6 eggs, separated    1/2 c water      1 env. unflav. gelatin   1 c nuts chopped

3/4 to 1 tsp vanilla or mint extract  1 pkg. 12 oz. semi-sweet bits

3/4 teas cream of tartar              1 c whipping cream.  1 10 in angel food

cake torn into bite-size pieces    Chocolate shavings (opt)

In large pan beat egg yolks and water. Sprinkle gelatin over yolk mixture and let stand for one minute.  Cook over low heat, stirring until gelatin is dissolved, about 5 mins. Remove from heat.  Stir in choco morsels until melted. Stir in nuts and vanilla.  Cool.  In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.  Whip cream. Gently, but thoroughly fold cool chocolate mixture and whipped cream into egg-whites. Pour over cake pieces and toss lightly to mix. Gently spoon into oiled 10" tube pan. Refrigerate several hours or overnight. To serve, loosen cake from pan at sides with spatula. Turn out into serving platter. Garnish with additional whipped cream and chocolate shavings. Serves 12 to 16.


Joy Thompson                    HOT FUDGE SAUCE

1 stick margarine      4 sqs. unsweetened chocolate         3 c sugar 1/8 tsp

salt           1 13 oz. can evaporated milk         1/2 tsp. vanilla

Melt chocolate, butter in double boiler over simmering, but not boiling water. Add sugar gradually, stirring constantly.  Add salt & evaporated milk.Cook 25-30 mins, stirring occasionally until sugar is dissolved and it is slightly thickened.  Add vanilla. Store in refrigerator.  Makes about 1 qt. Serve warm.