Chocolate Charlotte, from Grace

Chocolate Charlotte, from Grace

Grace gave this to me in April 2008. She says: "This is a good opportunity to use some pretty dish that you have. I have my Mother's crystal compote and it looks so nice. Also Crate & Barrel has such pretty compotes and cheap, too."

1 eight oz pkg semisweet bar chocolate
3 tablespoons water
4 eggs separated
1/2 cup margarine softened
1 teaspoon vanilla
1/4 cup sugar
1 cup cream, whipped
1 cup cream, whipped and sweetened
10 double lady fingers
curl 1 oz chocolate for garnish

In a large bowl, melt 7 oz chocolate and 3 tablespoons water. Remove from heat and beat in egg yolks one at a time. Beat in margarine small amounts at a time. Beat in vanilla.

Beat whites to soft peaks and add sugar slowly and fold into above. Beat cream and fold into above.

Line straight-sided 2 quart dish with lady fingers. Pour in charlotte.

Whip and sweeten 1 cup cream and garnish top with curled chocolate .

Mississippi Mud Brownies/Cake, from Gael

Mississippi Mud Brownies/Cake, from Gael

From the book "Southern Cakes." Gael made on 6-28-07 for book club and brought the rest into work where they vanished in seconds. Everyone loved this and folks asked for the recipe. One co-worker called it the "Michael Bay of brownies" (Michael Bay is a movie director who makes films with lots of explosions.) It's amazingly rich. Easy to make, easy to slice, which isn't always the case for gooey chocolate desserts. It's technically a cake, but it seemed more like brownies.

CAKE
1 cup butter, chunked
1/2 cup cocoa
4 eggs, beaten well
1 teaspoon vanilla
2 cups sugar
1 1/2 cups flour
1/8 teaspoon salt
1 cup pecans or walnuts, chopped

FROSTING
16 ounces powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
1/2 cup milk or evaporated milk
1 teaspoon vanilla
4 cups miniature marshmallows

For cake: Heat oven to 350. Grease and flour 9 x 13 pan.

In medium saucepan, combine butter and cocoa and cook over medium heat, stirring until butter is melted, 3-4 minutes.

Stir in beaten eggs, vanilla, sugar, flour, salt and pecans. Beat until well combined and smooth and flour has disappeared.

Quickly pour into prepared pan and bake at 350 for 20-25 minutes (mine was more like 35) until cake springs back when gently touched in center and is beginning to pull away from sides of pan.

While cake is baking: Make frosting. In medium bowl, combine powdered sugar and cocoa, mix well. Add melted butter, milk and vanilla. Beat everything well. Set aside until cake is done.

Remove cake from oven: Scatter marshmallows on top. Return to hot oven for 3 minutes (I would go up to 5, watching them) to soften marshmallow.

Place on wire rack or folded kitchen towel. Pour frosting over it. You may find some marshmallows end up kind of uncovered but that gives it kind of a rustic layered look and people don't mind. Let cool, cut into small pieces.

Ultimate Chocolate Bars, from Bernell and Eileen

Ultimate Chocolate Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Cherry Bars.)

BASE
1/2 cup margarine
1 square unsweetened chocolate
1 cup sugar
1 cup flour
1/2 cup chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

FILLING
8 ounces cream cheese (save 2 ounces)
1/4 cup margarine, softened
1/2 cup sugar
2 tablespoons flour
1 egg
1/2 teaspoon vanilla

FROSTING
2 cups miniature marshmallows
1/3 cup margarine
2 squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese reserved from filling
4 cups powdered sugar
1 teaspoon vanilla

No mixing and baking instructions given! Guess you have to wing it!

Cherry Bars, from Bernell and Eileen

Cherry Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation party from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Ultimate Chocolate Bars.)

1 cup flour
1/2 cup butter or margarine
3 tablespoons powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
3/4 cup nuts, chopped
1/2 cup coconut
1/2 cup maraschino cherries, cut up

Cream first three ingredients and spread in 9 x 13. Bake 10 minutes or until light brown.

Mix remaining ingredients and spread on baked crust. Return to oven 30 minutes longer (350?)

Ione's Mother's Hard Donuts

Ione's Mother's Hard Donuts

Copied from Nov. 1977, recopied on 4/15/91. Mom writes: Ceil, Ed and I at Charles' teased Ione about how hard these were but we all liked them very much.

3 cups sugar
4 eggs
3 tablespoons butter or margarine, melted
2 cups buttermilk
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
dash cinnamon
8 cups flour, may need more

No assembly instructions...I'd just follow any donut recipe once the dough is made.

Water Cake, from Grandma

Water Cake, from Grandma

What an intriguing recipe name! Bobby Fashingbauer's cake, very moist. Mom says she made this regularly for a few years. Dated 9/27/1965.

1 1/2 cups sugar
6 tablespoons shortening
2 squares chocolate
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon soda
2 cups flour
1/2 teaspoon salt
1 cup cold water

Add cold water last. No other directions given!

Bobby Fashingbauer's Brownies

Bobby Fashingbauer's Brownies

Mom says: She baked these from 1940s on, they were one of her specialties.

2 squares chocolate
1 cup sugar
3 eggs, separated
1/2 cup margarine
1/4 cup milk
salt
1 teaspoon vanilla
3/4 cup flour
nuts

For 9 x 13 pan.

Important note: Egg whites are beaten stiff and folded in last. Yolks are added with sugar and margarine.

(No baking temp or time given...I guess just use regular brownie time/temp...350 for 30 minutes or until done?)

French Silk Pie, from Bernell

French Silk Pie, from Bernell

Mom writes: From Bernell, Thanksgiving Eve, 11-21-79

1/2 cup butter
3/4 cup sugar
1 square baking chocolate, melted and cooled
2 eggs
baked pie shell
whipped cream
chocolate shavings for top

Cream butter and sugar. Add cooled melted chocolate and blend. Add 1 egg and beat 4-5 minutes. Add second egg and beat another 5 minutes. Pour in baked pie shell. Chill. Cover with whipped cream and shredded sweet chocolate.

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Evelyn Coda's Brownies

Evelyn Coda's Brownies
Mom writes: This recipe is from Evelyn Coda, the night nurse in charge at St. Luke's Hospital when I worked there in 1970-71. The brownies are very good and easy to make and so is the frosting -- it's one of my favorites. (Mom recopied it over numerous times in her recipe box.)

1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 can Hershey's syrup (16 oz.)

Mix and bake for 30 minutes in a greased (bottom only) 9 x 13 pan at 350.

FROSTING: 1 c sugar, 4 T milk (I use 1/4 c), 4 T margarine. Mix in saucepan. Boil 1/2 min. Turn off heat and add 3/4 c (6 oz) chocolate chips. Allow to melt and then spread.

Earlene's Crushed Glass Salad

Earlene's Crushed Glass Salad

Mom dated this 3/6/81. She says it is very pretty and colorful, like stained glass.

1 small package lime jello
1 small package strawberry jello
1 small package orange jello
3/4 cup mayonnaise
1 cup 7-Up
2 cups whipped topping
3 cups boiling water

Mix strawberry and orange jello separately in 1 c boiling water each. Then add 1/2 c 7-Up to each. Refrigerate in lightly oiled 8" square pans till firm. Cut in cubes and mix up.

Make lime jello with 1 c boiling water. Cool till thick, then fold in whipped topping and mayo. Fold in orange and strawberry. Pour into lightly oiled bowl.

Orange Jello Mold, from Dorothy Bunde

Orange Jello Mold, from Dorothy Bunde

June 1969. Dorothy made for Claudia's graduation party. Mom says: Dorothy puts this in a large glass bowl rather than a mold and it looks very pretty.

1 small can Minute Maid orange juice
3 packages orange jello
1 pint whipping cream
1 can crushed pineapple (tall thin can)
2 cups mandarin oranges
1/2 package small marshmallows

Add 2 cups hot water to Jello, then add frozen OJ. Then add 3 c cold water. Jell slightly, add whipping cream with no sugar, add drained pineapple, drained oranges and marshmallows.

Zucchini Cake, from Clio

Zucchini Cake, from Clio

1/2 cup margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk

Blend first 6 ingredients

Then sift together: 2 1/2 c flour
1/4 c cocoa
1/2 t baking powder
1 t soda
1/2 t cinnamon
1/2 t salt

Mix well with above, add 2 c grated zucchini. Pour into greased 9 x 13 pan.

TOPPING: 1/4 c chopped nuts
1/4 c brown sugar
1/2 c chocolate chips

Sprinkle topping on cake before baking. Bake 325 for 45 minutes.

Trifle, from Clio

Trifle, from Clio

Anne said to make sure to include this recipe in the book!

1 Sara Lee Pound Cake (2 pound pkg)
2 pkg vanilla instant pudding made as directed
1 pkg strawberries. If frozen, drain and squeeze juice with baster into pound cake.
Other fruit, nuts (optional)
Cool Whip

Slice cake and put on sides of deep glass bowl. (Keep some to add in the middle if possible.) Alternate layers of strawberries, bananas, (blueberries, peaches--any fruit), nuts, with pudding, and whatever pound cake you have left. Frost it with Cool Whip.

Strawberry Glaze Pie, from Molly

Strawberry Glaze Pie, from Molly

Molly says: “This is about the only recipe I know! I use it to impress my boyfriend's parents. Then they think I'm a good cook. If they only knew!"”

Nine-inch pie shell -- baked
6 cups strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese

Bake pie shell according to directions on box. Mash 1 cup strawberries, add sugar, cornstarch and water. Cook on stove until thick. Boil one minute. Cool. Put 5 cups of whole strawberries into cooked and cooled pie shell. Pour strawberry glaze over top. Keep refrigerated.

Snicker Salad, from Anne

Snicker Salad, from Anne

8-10 Granny Smith Apples
1 bag snack size Snickers candy bars
12 oz. Cool Whip

Chop/grate Snickers in the blender until fine, 3 or 4 at a time (don't worry if there are still a few chunks). Cut apples into bite size chunks (peeled or not, your choice). Fold apples and chopped Snickers into the Cool Whip. You can use a few more apples and 16 oz. of Cool Whip if you like to make a bit more. Serve the same day you make it so the apples stay crisp. They'll soften by the next day and seem rubbery.

Rhubarb Dessert, from Lois

Rhubarb Dessert, from Lois

5 cups rhubarb -- cut in 1-inch pieces
1 package strawberry or raspberry Jell-o
1 cup sugar
3 cups miniature marshmallows
1 box yellow or white cake mix

Put chopped rhubarb in bottom of greased 9 x 13 pan. Sprinkle Jello and sugar on this, then add marshmallows. Mix cake mix according to package directions and cover rhubarb mixture. Bake at 350 for 1 hour or until done.

Rhubarb Crunch, from Mom

Rhubarb Crunch, from Mom

CRUST:
1 cup flour -- sifted
5 tablespoons powdered sugar
1/2 cup butter

Mix like pie crust and pat in bottom of 8 or 9 inch square pan. Bake at 350 till golden.

FILLING:
Two eggs beaten
1 1/2 c sugar
1/4 c flour
3/4 t baking powder
pinch salt
2 c diced rhubarb

Add dry ingredients to eggs. Stir, add rhubarb, stir, pour over baked crust, bake again about 35 min.

Rhubarb and Pineapple Pie, from Rob

Rhubarb and Pineapple Pie, from Rob

2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs beaten

Set oven to 425 F. Peel rhubarb and cut into half-inch pieces before measuring. Line a pie plate with plain pastry. Mix rhubarb with sugar, flour, salt and eggs. Spoon or pour ½ the mixture into bottom shell. Spread half the pineapple over the rhubarb, repeat these two layers. Cover with top crust. Press edges together and trim. Prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake at 425 10 minutes, Reduce heat and continue baking at 325 30 minutes.

Orange Dessert, from Mom

Orange Dessert, from Mom

Mom’s copy of this recipe is dated 12-27-72!

2 packages orange tapioca
3 cups milk
1 c crushed pineapple
1 can pineapple tidbits
1 can mandarin oranges
Small marshmallows (option)
1 pint Cool Whip

Cook milk and tapioca till boils (stir often). Cool and add: 1 c crushed pineapple, 1 can pineapple tidbits, 1 can mandarin oranges, small marshmallows (optional), 1 pint Cool Whip. Refrigerate.

No-Bake Cheesecake, from Erin

No-Bake Cheesecake, from Erin

1 6-ounce ready-made graham pie crust
8 ounces cream cheese -- softened
1/3 cup sugar
8 ounces sour cream
2 teaspoons vanilla
8 ounces Cool Whip -- cool, but thawed
1 package Jello -- any flavor

Beat cream cheese until smooth, gradually add sugar and Jello. Blend in sour cream and vanilla. Fold in Cool Whip, blend well. Spoon into crust. Cover with plastic insert from pie crust.

Chill until set, about 4 hours. Garnish with fresh fruit to match Jello flavor if desired.