Malva Pudding

CAKE INGREDIENTS

• 2 c flour
• 1 1/2 c sugar
• 1 tsp salt
• 2 eggs
• 1/2 c water
• 1 can (14 oz) fruit cocktail with juice
• 2 tsp baking soda
• 3 tsp baking powder
• chopped nuts (optional)

SAUCE INGREDIENTS

• 1 c sugar
• 1 can evaporated milk
• 1 tsp vanilla extract
• 2 Tbl butter

Cake Directions:
Mix all the dry ingredients. Beat the eggs then add to the dry ingredients and add the fruit cocktail with the juice. Mix well.

Grease a 9x13 pan. Bake at 350* for 30 minutes.

Remove cake from oven & poke several holes (so sauce can soak in when poured over cake).

Sauce Directions:

Boil the sugar & evaporated milk for 5 minutes.
Remove from heat and add the vanilla & butter.
Pour over the baked tart while the cake is still warm.

Refrigerate left overs.

OPTIONAL: Serve with ice cream, pudding, or whipped cream.

Easy No Bake Cheesecake

 By Jana Brown

• 1 8oz package of cream cheese (softened/room temperature)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla
• 1/3 cup of lemon (or lime) juice

Mix until creamy smooth (use an immersion blender if you have one).

Pour into a graham cracker pie crust & refrigerate until cheesecake is set and ready to serve.

Jana’s Juicy Rice Krispie Treats

 By Jana Brown

1 stick of butter, melted 🧈 

24 oz mini marshmallows (I just used a 16 oz & 10 oz bag)

7 - 8 cups Rice Krispie cereal

Melt the butter in a BIG microwave safe bowl. Add the marshmallows & stir to coat them in the melted butter. Microwave for 30 seconds & then stir. Continue microwaving for 30 seconds & stirring in between just until all the marshmallows are melted & smooth. Add the 7 or 8 cups (7 if you like them super juicy or 8 if you don’t like as much marshmallow mixture). Stir together to combine.

Spray a 10 x 15 jelly roll pan with Pam spray. Put some Pam spray on your hands & press the mixture evenly into the jelly roll pan. By the time you wash the bowl and spoon, the Rice Krispie treats will be ready to enjoy.

Mormon Crack

by Linda Scott

• 1 box rice Chex
• 1 box Corn Chex
• 1 box Crispex
• 1 box Golden Grahams
• 1 bag shredded coconut
• 1 bag slivered almonds
• 3 sticks of butter (do not use margarine)
• 2 cups corn syrup
• 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.

Mix dry ingredients evenly in the 2 bowls.

Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.

Pour evenly over the dry ingredient mixture and stir well.

If you have any left over, store in an air tight container.

Pumpkin Pecan Cobbler

adapted from Lauren's Latest

2 cup + 6 tablespoons all purpose flour

4 teaspoons baking powder

1 tsp salt

1 1/2 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup pumpkin puree

1/2 cup milk

1/2 cup melted butter or vegetable oil

3 tsp vanilla

TOPPING

• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 3 cups very hot water

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

THE BEST Caramel Sauce

by Kellie Cloward

• 1/2 c butter (NOT margarine)
• 1 c brown sugar
• 1/4 tsp salt

Melt and bring to a boil in a heavy bottomed pan (to help prevent burning). Take off the heat and immediately add:

• 1 tsp vanilla
• 1/2 c evaporated milk

Be careful, b/c the mixture sputters & spatters when you add the evaporated milk. Stir well to combine. Refrigerate any leftovers once it has cooled.

Fabulous Hot Fudge Peanut Butter Pie

I saw this recipe on Facebook, so I don’t know who gets the credit for the original recipe.
For the pie:

• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• ½ cup sugar

For the topping:

• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

Method
In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
At serving time, carefully spread remaining Cool Whip on top of pie.  Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Texas Sheet Cake

Sis. Brenda Strong

• 2 c flour
• 2 c sugar
• 1 tsp baking soda

Sift together.

• 1 c water
• 4 Tbs cocoa
• 2 sticks margarine

Bring to a boil.

• 1 tsp vanilla
• 2 eggs
• 1/2 c buttermilk (can use 1/2 c milk + 1 Tbs white vinegar)

Beat together.
Add all together at once.  Pour into greased jelly roll pan.  Bake at 375* for 20 – 25 minutes.
Frosting:

• 1 stick margarine (1/2 c)
• 6 Tbs milk
• 4 Tbs cocoa
• 1/2 tsp vanilla

Boil them remove from heat.
Gradually add 4 c powdered sugar.
Pour over warm cake once cake is removed from the oven.
You can also substitute peanut butter (crunchy or creamy) for the margarine in the frosting for a yummy peanut butter flavor.
I used to make this on my mission in Slovenija ALL THE TIME!  I used to have it memorized b/c I made it so much.  I’m so glad to have this recipe again (thanks Jonesy) & it’s just as good as I remember it.

Easy Tres Leche Cake

By Lynne Blacker

• Bake a yellow or white cake according to the directions on the box in 9x13 cake pan and allow it to cool.
• Pour 1 can evaporate milk
• 1 can sweetened condensed milk
• 1 cup of heavy whipping cream over the cake
  • The original recipe called for 2 cups of heavy whipping cream, but I found that made it way too soupy.

Refrigerate until ready to serve. Prior to serving, spread small container of cool whip over top of cake and sprinkle with cinnamon/sugar.
Enjoy!!!

Pinto Bean Pie

By Cula Ekker

• 1 1/3 c sugar
• 1 c pinto beans, cooked and mashed
• 3 eggs, beaten until foamy
• 1 stick margarine
• 1/2 c coconut, packed
• 1 tsp vanilla

Melt butter, whip eggs, add sugar to butter then add eggs and all ingredients.  Stir in coconut with spoon.
Cook crust slightly.  Add mixture and cook for 1 hour at 350 degrees.

Pretzel Salad

By Sandy Johnson

• 3 c pretzels, crushed
• 3/4 c butter, melted
• 4 Tbs sugar
  • Mix together and pat into a 9x13 pan.  Bake for 6 minutes at 400 degrees.  Let cool.
• 1 pkg (8 oz) cream cheese
• 1 c sugar
• 1 tub (large) Cool Whip
  • Cream sugar and cream cheese.  Fold in Cool Whip and put over pretzel crust.
• 1 pkg (6 oz) strawberry Jello
• 2 c boiling water (do NOT add cold water)
• 2 pkgs (10 oz) frozen strawberries (do NOT thaw)
  • Dissolve Jello in boiling water.  Stir in frozen strawberries.  Chill until slightly thickens.  Pour over Cool Whip mixture.  Chill at least 2 hours.

Aunt Sandy makes this and we LOVE it every time she makes it.  It’s SO GOOD!

Blueberry Whipped Cream Pie

• 2 unbaked pie shells
• 1 c chopped pecans
  • Press nuts into pie shell and bake until golden brown.
• 1 pkg (8 oz) cream cheese
• 3 c powdered sugar
• Mix cream cheese and powdered sugar until smooth.
• 1 tub (small) Cool whip
• Fold Cool whip into cream cheese mixture.
• 1 can (big) blueberry pie filling

Layer into the unbaked pie shells staring with 1/4 of the cream cheese mixture, then 1/4 can of blueberry pie filling.  Alternate layers ending with blueberry pie filling on top.
Chill until set.

Pickle Pie

By Cula Ekker

• 4 eggs
• 2 c sugar
• 1 c light cream
• 11 oz sweet pickles, drained and ground
• 1 1/2 Tbs cornstarch
• 2 Tbs margarine
• 1 tsp nutmeg
• 1 tsp lemon extract

Mix all ingredients together and pour into unbaked pie shell. Bake at 350 degrees until knife comes out clean. Serve with whipped cream.
Serve with whipped cream.

Cream Cheese Pie

By Nan Gardner

• 2 pkgs (8 oz) cream cheese
• 1/2 c sugar
• 1/2 tsp vanilla
• 2 eggs

Mix together and pour into a ready made crust.
Bake for 1 hour at 325 degrees.

Strawberry Cream Cheese Pie

By SanDee Cottrell

• 1 pkg (8 oz) cream cheese
• 1 can sweetened condensed milk
• 1/3 c lemon juice
• 1 tsp vanilla
• Mix well and pour into 2 already made pie crusts.
• 1/2 pkg small strawberry jello
• 1/2 c sugar
• 1 Tbs cornstarch
• 1 c hot water
• Bring to a boil then allow to cool.
• fresh strawberries, cut up
• Add fruit to cooled sauce.

Pour over the top of the cream cheese mixture.  Chill and then serve.

Strawberry Pie

By RaeLynne Guthrie

• 1 box (small) strawberry Jello
• 1 c sugar
• 2 Tbs cornstarch
• 2 c boiling water
• Bring to a boil until it thickens.
• fresh strawberries, cut up
• add fresh strawberries

Pour mixture into baked pie crust.  Chill and then serve.

Fresh Peach Pie

By Carol Jensen

• 1 c water
• 1 c sugar
• 1 stick butter
• 4 Tbs cornstarch
• 2 Tbs lemon juice
• dash of salt
• Combine all ingredients in sauce pan and cook over medium heat, stirring frequently.  When mixture comes to a boil and becomes very thick, remove from heat and cool.
• 10 medium peaches
• While mixture cools, cut up peaches and then add to cooled sauce.

Pour into pie shells and chill for 2 hours.  Top with whipped cream.

Buttermilk Pie

By Cula Ekker

• 2 c sugar
• 2 Tbs flour
• 1/2 lb butter
• 1 Tbs lemon extract
• 4 eggs
• 2/3 c buttermilk
• dash of salt

Mix well and pour into an unbaked pie shell.
Bake for 1 hour at 350 degrees, or until set.
Serve with whipped cream.
Aunt Cula is Grandma Johnson’s sister and used to run a restaurant at the hotel that Uncle Mo (their brother) used to run.  Aunt Cula’s pies were famous b/c they were so good.

Baklava

By Wanda Petropolis

• 2 lb filo dough
• 1 1/4 lbs sweet unsalted butter, melted
• 4 c (16 oz each) walnuts and pecans, chopped fine

Brush bottom of 16x11 pan with butter.
6 layers of filo brushed with butter on the bottom.
Sprinkle with nuts.
2 layers of filo brushed with butter.
Sprinkle with nuts.
Alternate the above until all nuts are used.
Press down several times during the layering process to compact.
For top layer, use 6 sheets of filo brushed with butter.
Cut through all layers in a diamond shape.
Poke 1 whole clove into each diamond shape.
Bake for 1 hour at 350 degrees.
Pour 3/4 of cool syrup (see recipe below) over hot baklava.
Let stand at room temperature for 2-3 hours.
Syrup:

• 4 c sugar
• 4 c water
• 25 whole cloves
• 3 cinnamon sticks
• 2 slices orange peel
• 2 slices lemon peel
• 2 slices grapefruit peel
• Mix well and bring to a boil then lower heat to a low bubbly stage and boil for 25 minutes.
• 3 tsp vanilla
• 3 Tbs honey

Strain syrup and cool.

Rice Pudding

By Grandma Clara Dawson

• 3 c milk
• 1/2 c rice
• 1/2 c raisins
  • Cook in double boiler until rice is tender.
• 1/4 c brown sugar
• 1/4 c sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
  • Add to rice and milk mixture.
• 1 egg
• 2 tsp instant vanilla pudding
  • Mix egg and pudding together.  Remove pan from stove and stir into all other ingredients until thickened.

This is one of our favorites.  Grandma Dawson is Grandma Ruth’s Mom and was an excellent cook.