Frozen Fruit Cocktail

3 lb Fresh peaches (About 12)
1 cup Sugar
1 lb Seedless grapes
3 Fresh pears
1 can Crushed pineapple
½ cup Lemon juice
1½ cups Orange juice

Peel peaches and cut up. Sprinkle with sugar and let stand a few minutes. Add remaining ingredients. Spoon into container and freeze. Note citrus juices help the color of fresh fruit. Serve barely thawed and slushy.

Beverly Nielsen


Raisin Bars

1 cup Raisins
1½ cup Water
1 cup Sugar
1 Egg
½ cup Shortening
2 cups Flour
1 tsp Soda
1 tsp Cinnamon
1 tsp Vanilla

Cook raisins in water and save ¾ cup liquid. Add cinnamon and soda to liquid, then add to batter. Add remaining ingredients. Bake at 375 for 15 min. Ice and serve warm.

Karen Hammer


Hot Fudge Sauce

2½ cups Sugar
5 tbsp Cocoa
½ cup Butter
1 can (14oz) Evaporated milk
½ tsp Vanilla

Combine sugar and cocoa; heat and blend. Add butter and blend until melted. Add milk and stir, boil rapidly for 2 minutes. Remove from heat. Add vanilla. Store in covered jar.

Ruth Hammer


Cream Puffs

Heat to a rolling boil:

1 cup Water
½ cup Butter

Stir in all at once:

1 cup Sifted flour

Stir constantly over low heat until mixture leaves pan and forms a ball. Remove from heat.

Beat in one at a time:

4 Eggs

Beat until smooth and velvety. Drop from tablespoon onto ungreased cookie sheet. Bake for 35 minutes at 400.

Karen Hammer


Mom Curtis' Pie Crust

1 cup Shortening
2 cups Flour
¼ cup Water (cold)
1 tsp Vinegar
¼ tsp Salt

Makes 2 one-crust pies or 1 two-crust pie.

Karen Hammer


Peanut Butter Pie

½ cup Honey
1 cup Chunky Peanut Butter

Melt in double boiler and pour in chocolate (Oreo) pie crust and freeze. Top with 8 oz. Cool Whip.

Karen Hammer


Fresh Peach Pie

5 large Peaches, peeled
1 cup Sugar
3 tbsp Cornstarch
½ cup Water
½ tsp Almond flavoring
2 tbsp Butter

Slice 3 peaches into a cooked pie shell. Mash 2 remaining peaches. Combine mashed peaches, sugar, cornstarch, and water in a sauce pan. Cook until mixture boils. Let thicken. Add almond flavoring and butter. Pour over fresh peaches. Refrigerate before serving. Top with whipped cream.

Karen Hammer


Rhubarb Pie

4 cups Cut Rhubarb
1½ cups Sugar
¼ cup Minute Tapioca
3 Beaten egg yolks
1 tbsp Butter

Combine raw rhubarb, sugar, egg yolks, and tapioca in the top of a double boiler or crock pot. Cook over boiling water, stirring occasionally until rhubarb is tender and tapioca is transparent, about 1 hour. Add coloring if desired. Stir in butter and cool. Pour into baked pie shell. Top with meringue or whipped cream.

Margaret Jenkins



3 Egg whites, beat
¼ tsp Cream of tartar
6 tbsp Sugar

Beat egg whites, add cream of tartar and sugar gradually. Beat until mixture holds shape. Spoon carefully over pie making sure edges are touched. Bake at 350 until golden.

Margaret Jenkins


Apple Crisp

Mix and blend for topping:

½ cup Flour
½ cup Oatmeal
½ cup Brown sugar
¼ cup Butter
1/8 tsp Soda
1/8 tsp Baking powder
1/6 tsp Salt


4 cups Sliced apples
2 tbsp Butter
1/3 cup Sugar
½ tsp Cinnamon

Mix together and put in buttered baking dish. Sprinkle topping over apples. Bake at 350 for 45 minutes.

Ruth Hammer


Strawberry Pie

2 pints Fresh strawberries
¼ cup Sugar
¼ cup Water
Dash Salt
1½ tbsp Cornstarch mixed with 2 tbsp water
1 Baked 9 inch pie shell
½ cup Heavy cream, whipped

Puree or mash 1 cup strawberries. Place in sauce pan with sugar, water and salt. Stir over medium heat until boiling. Add cornstarch and water. Boil 1 minute. Place remaining strawberries in large bowl. Pour glaze over berries. Stir and toss gently to glaze berries. Spoon into pie shell. Chill to set glaze and chill berries (about 1hour). Whip cream, add 4 tbsp. powered sugar and a tsp. Vanilla. Add to chilled pie and garnish. Makes 8 servings (220 Calories). (For a more transparent glaze, substitute 1 tbsp. arrowroot for the cornstarch.)


Pink Lemonade Pie

1 can Pink lemonade
1 sm container Cool Whip
1 can Condensed milk

Beat until fluffy. Pour into graham cracker crust and refrigerate.

Jana Christensen


Strawherry Pie

2 pint Fresh strawberries -or- 1 pkg frozen strawberries, thawed for an hour (measure juice to add to jello)
1 pkg Strawberry Jello

Prepare jello using 1cup boiling water, add juice from strawberries.

1 pint Ice cream (vanilla or strawberry)

Put ice cream in hot jello and stir until it is melted. When melted put strawberries in mixture and set in refrigerator until it's just thick. Doesn't take long. Pour into graham cracker crust and freeze.

Beverly Nielsen


Carmel Brownies

Melt in heavy saucepan, set aside:

1 lb Carmels
½ cup Evaporated milk

Mix together:

1pkg German chocolate cake mix
½ cup Evaporated milk
¾ cup Melted margarine

Spray 9x13 baking pan with Pam. Put ½ the dough in pan and spread. Bake 350 for 8 minutes. Put other half of the dough in freezer to make it easier to handle. Sprinkle baked dough with 1 cup chocolate chips. Pour carmel carefully over, then sprinkle the rest of the dough, crumbled, over top. Bake 350 for 20 minutes. Add 1 cup chopped nuts to crumbled dough.

Gwyn Hammer


Pinoche Frosting

1½ cups Brown sugar
½ cup White sugar
4 tbsp Dark karo
¾ cup Cream

Boil while stirring until it reaches soft ball stage. Cool. Add 1 tsp vanilla and beat. Frost cake and sprinkle with chopped nuts.

Karen Hammer


Date Pudding


1 cup Sugar
¾ cup Milk
1 cup Chopped nuts
1 cup Chopped dates
1 tbsp Butter
¾ tsp Soda
1½ cups Flour

Mix well and pour or spoon into boiling syrup.


1 cup Brown Sugar
1tbsp Butter
1½ cups Water

Bake 30 minutes at 350. Serve with whipped cream.

Julia Robinson


Lemon Sauce

½ cup Sugar
1 tbsp Corn starch
1 cup Water

Boil to thicken.


2 tbsp Butter
2½ tbsp Lemon Juice
1 tsp Grated lemon rind

Add a dash of nutmeg. Sauce is great for pudding, cheese cake, pie, etc.

Ruth Hammer


Steamed Pudding

½ cup Sugar
½ cup Shortening
½ cup Nuts
1 tsp Cinnamon
1 cup Flour
¼ tsp Cloves
1 tsp Soda
1 tsp Salt
1 cup Brown sugar
1 cup Carrots
1 cup Potatoes
1 cup Apples
1 cup Raisins

Mix and steam for 2 hours.

Karen Hammer


Vanilla Ice Cream

4 Eggs
2½ cups Sugar
7 cups Milk
3 cups Whipping cream
2½ tbsp Vanilla
½ tsp Salt

Beat eggs till light. Add sugar gradually. Add remaining ingredients. Mix well. Pour into a 5 qt freezer and freeze.

Ruth Hammer


Fresh Peach Ice Cream

4 cups Fresh crushed peaches
4 cups Sugar
3 Lemons, juiced

Blend together and add:

1 pint Whipping cream
2 qts Milk (or to 2 inches from top of freezer)

Makes 1 gallon.

Beverly Nielsen


Ice Box Dessert

½ cup Butter
1 cup Sugar
1 Egg
1 cup Crushed pineapple
½ cup Nuts
½ cup Graham cracker or vanilla wafers
¼ lb Marshmallows
½ cup Dates

Cream the butter, add sugar and beaten egg yolk. Add pineapple, chopped nuts, cut dates and marshmallows. Put wax paper in pan. Place half of the cracker crumbs in pan. Fold stiffly beaten egg white to mix and spread in the pan. Cover with the rest of the crumbs and chill. Serves six.

Ruth Hammer/ Margaret Jenkins


Lemon-Pineapple Sherbet

Juice of 4 lemons and 4 oranges. Small can of concentrate can be substituted.
1 qt Crushed pineapple
2 cups Sugar
1 qt Cream, slightly whipped
1 can Sego milk

Mix together and pour in 6 qt freezer. Finish filling to within 2 inches of the top with milk. Freeze and pack.

Hammer Favorite


Mincemeat Pastry Squares

Use favorite pastry recipe (2½ cup flour size). Take half the dough and roll out to cookie sheet size. Sprinkle lightly with flour and roll up. Put on cookie sheet and unroll. Spread evenly with 3 cups mincemeat filling to within ¾ inch of edge. Place top crust on in same way as bottom. Seal edges. Prick surface with fork then brush with a beaten egg over surface. Bake at 400 for 20 to 30 minutes.

Mix powdered sugar and lemon juice. Brush crust and then let cool. Cut into finger bars and serve.

Carol Park


Chocolate Ambrosia Pie

Graham cracker crust:

20 Crackers, crushed
¼ cup Melted butter
3 tbsp Powdered sugar

Mix and press into pie tin.

1 lg Instant chocolate pudding mix
1-1/3 cup Milk

Beat until mixed well. Add 1 quart of softened vanilla ice cream. Mix well. Pour into graham cracker crust. Top with whipped cream or dream whip. Decorate with chocolate chips. Chill.

Beverly Nielsen