Desserts

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INGREDIENTS:

1. 1 package almond bark (or vanilla bark)
2. 1 package candy canes
3. Powdered cinnamon (optional)

INSTRUCTIONS:
LIGHTLY grease (as in Crisco or some other brand of shortening) an 8 x 10 pan.

Remove 4 or 5 candy canes from the package. Unwrap them, place into a plastic ziplock bag (or whatever you have) and tap them until they are crushed into fairly small pieces. I used the side of a meat tenderizer mallet, you can use a regular hammer, or a butter knife handle, or whatever you want that you think will do the trick.

Melt the bark according to package directions. Sometimes they come in their own little tray to melt into, sometimes they don't, in which case you can use a 2-quart glass casserole dish to do this.

After the bark is completely melted, stir in the crushed candy canes. Using a rubber spatula, pour the bark mix into the 13 x 9 pan; spread it as evenly as you can all the way to the corners.

(At this point I have been known to lightly sprinkle powdered cinnamon on top of the mix)

Allow the pan to cool completely. You can refrigerate the pan to hasten this if you want. After the pan has cooled, turn it over sharply onto a cutting board, which should make it fall out easily. Break into bite-sized pieces and put into a candy dish to enjoy.

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INGREDIENTS:

1. 4 large eggs
2. Approximately 5 cups of milk
3. 2 Tbsp. vanilla
4. 2-1/2 cups sugar
5. 4 cups whipping cream (2 pints)
6. 1/4 tsp. salt
7. About 10-12 lbs. of ice

These are not ingredients, but to make homemade ice cream, you will need a 1-gallon ice cream freezer, and a box of ice cream salt (rock salt). Table salt won't work nearly as well! It is an excellent idea to have an empty 1-gallon ice cream container ready nearby.

INSTRUCTIONS:
In a large bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla, and salt, and mix thoroughly. Pour into can. Add milk to the fill line in the can, insert ice cream maker paddle and lid. Place carefully into the center of the ice cream freezer, place the motor on top and clamp into place. Plug the motor in and start it.

Freezing homemade ice cream depends on the melting/refreezing action between rock salt and ice. Put a layer of ice (2-3 inches or so), then a generous sprinkling of rock salt. Repeat until the salt/ice is at the top of the can. As the ice melts, put more ice and more rock salt.

Eventually (30-40 minutes) you will hear the motor slow down, then stop altogether. When this happens, unplug the motor and remove from top of the ice cream maker. Carefully remove the can of ice cream; it will be 'soupy' (this is the way modern ice cream freezers work today). Pour into the empty 1-gallon ice cream container. Using a rubber (or plastic) spatula, scrape the inside of the can until all the ice cream is in the container.

Place the container in the freezer and allow it to 'set up' (or harden). This will take at least 24 hours. When the ice cream is completely frozen, remove from the freezer and serve. Enjoy, and be thankful you don't have to hand-crank it as we did when I was a child!

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INGREDIENTS:

1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 large eggs
7. 1 can pumpkin (can be store brand)
8. 1 12oz can evaporated milk
9. 1 unbaked 9" (4 cup) deep-dish pie shell

INSTRUCTIONS:
In a small bowl, mix the first 5 ingredients together. Beat eggs in a large bowl - stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell (you don't have to use all of it if the shell is getting full!). Bake in pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until butter knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

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INGREDIENTS:

1. 1 17.5-oz package sugar cookie mix
2. 1/4 cup crushed lemon drops
3. 2/3 cup Lemon Curd
4. 2/3 cup Cool whip
5. 2 tablespoons powdered sugar.

INSTRUCTIONS:
Preheat oven to 375. Line cookie sheet with foil, set aside.

Prepare cookie mix according to package directions, stir in crushed lemon drops. If necessary cover and chill dough about 1 hr, or until it's easy to handle. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet bake in preheated oven for 7-9 min. or until edge of cookies are golden brown. Cool on cookie sheet for 1 minute, then move to wire rack to cool.

For filling, in a small bowl mix the lemon curd and the cool whip together. Spoon 1 rounded teaspoon of filling onto the bottom side of the cookies, top with remaining cookies, bottom side down. Press together lightly. Sprinkle tops with powdered sugar.

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INGREDIENTS:

1. 3 eggs beaten
2. 1 cup light corn syrup
3. 1 cup light brown sugar
4. 1/2 tsp. salt
5. 1 tsp. vanilla
6. 1 cup pecans
7. 1 (9-inch) deep dish pie shell, unbaked

INSTRUCTIONS:
Mix eggs, syrup, sugar, salt and vanilla..add pecans. Pour into pie shell. Bake for 10 minutes at 450 degrees; reduce heat to 350 degrees and bake for 45 minutes. Never fails!!!!!

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INGREDIENTS:

1. 1 stick butter
2. 1 cup flour
3. 1/2 cup chopped pecans
4. 1 cup powdered sugar
5. 8-oz cream cheese, softened
6. 2 8-oz tubs Cool Whip
7. 6-oz package instant pistachio pudding
8. 3 cups milk

INSTRUCTIONS:
1st layer (crust):
Chop butter, flour and chopped pecans until combined; I used a spatula to chop everything finely; it will be a powdery consistency. Spread into a 13 x 9 pan - after spreading, press into pan by hand or with a tool. I used the flat part of my spatula. Bake at 350° 15 min. or until light brown; cool.

2nd layer:
Mix together powdered sugar, softened cream cheese and cool whip. Gently spread onto 1st layer (crust) with the back of a spoon. Grandma says this is difficult but can be easier if you drop this in globs and spread.

3rd layer:
Mix together pistachio pudding and milk - package directions say to mix with a whisk for 2 minutes, pudding will thicken in about 5 minutes. Spread onto 2nd layer.

Top with 8-oz cool whip. Sprinkle with nuts (optional).
Refrigerate. Cut and serve.