White Mountain Sherbet Recipe

2 c. unsweetened applesauce
2 tbsp. sugar
1/4 c. frozen lemonade, thawed
1/4 tsp. grated lemon rind
3 egg whites

How to make a White Mountain Sherbet
Combine all ingredients in large bowl of electric mixer. Beat at high speed until mixture is stiff about 10 minutes. Pour into 13 x 9 x 2 inch pan. Freeze until firm. Cut into 15 squares. Yield 15 servings; 1/2 fruit exchange; 27 calories.

Sugarless Ice Cream Recipe

1 qt. Coffee Rich
1 c. whole milk
1 tbsp. Sweet 10 sweetener
1 can Eagle Brand milk
6 eggs, well beaten
3 tsp. vanilla

Combine all ingredients and put in container in freezer. Stir a couple of times during freezing to keep well blended.

Rhubarb Dessert Recipe

4 c. rhubarb
1 c. sugar
1 (3 oz.) box strawberry Jello
1 c. water
1 yellow or white cake mix

How to make Rhubarb Dessert
Put 4 cups rhubarb on the bottom of a 9 x 13 inch dish. Sprinkle with 1 cup sugar. Next, sprinkle with 1 box strawberry Jello. On the top, sprinkle 1 yellow or white cake mix. Over this pour 1 cup of water. Bake 45 minutes at 350 degrees. Delicious served with whipped cream or ice cream.

Pistacio Dessert Recipe

--CRUST:--

1 c. flour
1/2 c. chopped nuts
1 tbsp. sugar
1 stick soft margarine

How to make a Pistacio Dessert
Mix together and spread in 9x12 inch pan. Bake at 350 degrees for 10 to 15 minutes. Remove and cool. --FILLING:--

8 oz. cream cheese
9 oz. Cool Whip
1 c. confectioners' sugar

Combine cheese, sugar and half the Cool Whip and spread on crust. --SECOND FILLING:--

2 (3 oz.) pkg. pistachio instant
pudding
3 c. milk

Mix together until thick and pour over cheese mixture. Top with rest of Cool Whip and sprinkle with chopped nuts.

Brown Sugar Ice Cream Recipe

4 egg yolks
1 c. heavy cream
1 c. (packed) brown sugar
3 c. half-and-half or light cream
1 1/2 tsp. vanilla extract

In heavy, medium, nonaluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil. Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours. Pour the cold custard into an ice cream maker and freeze according to the manufacturer's instructions. Let the ice cream soften slightly before serving.

Rhubarb Dream Dessert Recipe

--CRUST:--

2 c. flour
10 tbsp. powdered sugar
1 c. soft margarine

Blend together and press crust into an ungreased 15 x 22 inch pan. Bake for 10 minutes at 350 degrees. --TOPPING:--

4 eggs, unbeaten
2 c. sugar
1/2 c. flour
1 tsp. salt
5 c. rhubarb, finely chopped

Mix together eggs, sugar, flour and salt. Then add rhubarb. Spoon into crust. Bake for 35 minutes at 350 degrees.

Rasberry Sorbet Recipe

1 c. raspberries
Triple Sec
1 chocolate bundt cake
Raspberry sherbet or sorbet

How to make Rasberry Sorbet
Bake cake as directed. Puree raspberries in blender. Add a little triple sec. Pour raspberries on a plate and place cake on top of raspberries. When ready to serve, top with raspberry sherbet or sorbet.

Easy Pineapple Dessert Recipe

1 box yellow cake mix
1 lg. can crushed pineapple, drained
1 c. pecans
2 stick margarine

How to make an Easy Pineapple Dessert
Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake at 300 degrees until done (1-2 hours). Cool and cut into squares.

Kolacky Dessert Recipe

1 lb. unsalted butter
2 c. confectioners' sugar
6 egg yolks
1 tsp. almond extract
1 tsp. vanilla extract
2 cans Solo fruit filling
5 c. sifted flour
Additional powdered sugar

How to make Kolacky Dessert
Cream butter and sugar. Add egg yolks, one at a time, beating well and flavorings. Gradually add flour, dough will be stiff. Roll tablespoon size into balls. Place well apart on greased tin. Make thumb print in each ball and fill with Solo filling. Bake about 15 minutes at 350 degrees. Sift powdered sugar over when done.

Angel Surprise Dessert Recipe

1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (3-3/4 oz.) pkg. instant vanilla
pudding mix
4 c. angel cake cubes
1 (13-14 oz.) can crushed pineapple,
drained
1 (2 oz.) pkg. dessert topping mix

How to make Angel Surprise Dessert
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6.

Easy Cherry Dessert Recipe

1 white Betty Crocker cake mix
1 can Thank You cherry pie filling
(or strawberry pie filling)
1 (12 oz.) container Cool Whip

How to make Easy Cherry Dessert
Grease a 9x13 inch cake pan. Bake cake as directed using 3 whole eggs. Cool cake completely. Spread pie filling on top of cake. Spread Cool Whip on top of pie filling. Put in refrigerator and serve cold.

Dairy Dessert Recipe

1 lb. seedless dates*
1 1/4 c. clarified butter (if you are
in a rush, simply melt the butter)
1 c. milk heated, not boiled
1/4 c. plumped raisins, optional
1 tbsp. almonds, toasted, slivered
2 limes, each cut into eighths

How to make Dairy Dessert
Blend dates, butter, and milk in food processor. Stir in raisins and almonds. Put 2 or 3 tablespoons on a small plate. Sprinkle with pistachios. Serve with lime piece. This is a very sweet dish. A squeeze of lime on each bite cuts the sweetness and gives a perfect taste. Never forget the lime! *Packages of seedless dates always have one seed. Keep your hand on top of the processor! A 2 or 3 tablespoon portion of recipe will feed 16.

Delicious Grandma Apple Pie Dessert Recipe

1 box Pillsbury Plus yellow cake mix
1/3 c. butter, softened
1 egg
1 (20 oz.) can apple pie filling
1/2 c. brown sugar, packed
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 c. sour cream
1 egg
1 tsp. vanilla

How to make Delicious Grandma Apple Pie Dessert
Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter and egg, at low speed with electric mixer to form a crumbly dough. Press mixture into bottom of an ungreased 9 x 13 inch pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla, pour over top. Bake 40 to 55 minutes or until golden brown.

Buster Bar Dessert Recipe

2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter

How to make a Buster Bar Dessert
Mix and boil 8 minutes, stirring constantly. Crush 1 pound package Oreo cookies. Add 1/2 cup melted butter, mix well and spread into 9 x 13 inch pan. Spread 1 1/2 cups Spanish peanuts over crust. Spread 1/2 gallon vanilla ice cream over peanuts. Cool chocolate mixture for a few minutes then pour over ice cream and freeze until ready to serve. Training Coordinator

Peach Dessert Recipe

1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

How to make a simple Peach Dessert
Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

Apple Sorbet Recipe

2 c. applesauce
1 c. apple juice
2 tbsp. lemon juice
2 tbsp. sugar

How to make Apply Sorbet
Combine in a batter bowl, then divide into 3 ice cups. Freeze. Shave into a bowl and scoop into serving cups. Serve with a spoon.

Trifle Dessert Recipe

--CAKE:--

5 eggs
3/4 c. sugar
1/2 tsp. almond flavoring
1/4 tsp. salt
3/4 c. sifted cake flour
3/4 tsp. baking powder

Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces. --RASPBERRY SAUCE:--

2 (10 oz.) pkg. frozen raspberries,
reserve juice.

Add water to make 1 1/2 cups liquid. 1/4 c. sugar
2 tbsp. cornstarch
1 1/2 c. raspberry juice
1 tbsp. lemon juice

Combine sugar and cornstarch. Add raspberry juice and lemon juice. Cook until thickened and cool. --CUSTARD:--

1 (4 3/4 oz.) pkg. vanilla pudding
3 3/4 c. milk
1 1/2 tsp. vanilla

Mix together. Cook and cool. Combine in layers: 1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut, 1 pint Cool Whip, and almonds and cherries as desired. 12 servings. Calories 381, fat 12.7 gm, calories from fat 29%, sodium 382 mg. Wellness Center

Walnut Frostices Recipe

2 c. flour
1/2 tsp. soda
1/4 tsp. salt
1/2 c. butter
1 egg
1 tsp. vanilla

How to make Walnut Frostices
Cream sugar and butter until light add egg and vanilla. Add dry ingredients. Mix well, shape into 1 inch balls place on ungreased cookie sheet. Make depression with thumb and fill with 1/2 teaspoon filling. --FILLING--

1 c. ground walnuts
1/2 c. brown sugar
1/2 c. sour cream

Bake 15 minutes at 350 degrees.

Pumpkin Dessert Recipe

1 lg. can Libby pumpkin (for 2 pies)

Mix as directed, except cut the milk amount in half. 1 box yellow cake mix
Chopped walnuts
1 1/2 sticks oleo, melted

Spread this in a buttered 9 x 13 inch pan. Sprinkle over this (dry) yellow cake mix. Sprinkle over this chopped walnuts. Drizzle over this 1 1/2 sticks melted oleo. Bake at 350 degrees for 1 hour. Test as for pumpkin pie. (Whipped topping, if desired.)

Chocolate Covered Cherries Recipe

5 lbs. confectioners' sugar
1/4 tsp. vanilla
3 (12 oz.) pkgs. semi-sweet chocolate
chips
3/4 lb. shaved edible paraffin
1/2 lb. oleo or butter
1 can Eagle Brand sweetened condensed
milk
Maraschino cherries (about 200)
Round toothpicks

How to make Chocolate Covered Cherries
Mix together: Using your hands, mix the confectioners' sugar, oleo, vanilla, and condensed milk. Cover and set aside. Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc. Melt the chocolate chips and paraffin in the top of a double boiler. Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.