My great aunt Margaret was known as the guitar player at her Church and a most-excellent seamstress by her family. She was also know as a great cook. Below are two dessert recipes she shared.
Banana Pudding Supreme
Ingredients
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
2 cups whole milk
1 (6-oz) package instant vanilla pudding mix
1 (12-oz) box Vanilla Wafers cookies
1 (8-oz) carton Cool Whip whipped topping
4 bananas, sliced and dipped in Real Lemon juice*
Directions
1. Cream the cream cheese until smooth in large bowl.
2. Mix pudding mix with whole milk; add in condensed milk.
3. Add pudding/milk mixture to cream cheese. Fold in half of the Cool Whip. and mix well together.
4. Layer pudding mixture, cookies, and bananas in dish; top with remaining Cool Whip
5. Chill.
*NOTES: lemon juice prevents blackening too soon and gives it a good flavor
If you need more, double the recipe!
Butterscotch Pies
Ingredients
4 egg yolks (save whites for meringues)
6 Tablespoons cornstarch
1 cup sugar
1/2 teaspoon salt
3 cups milk
1 cup light brown sugar
4 Tablespoons margarine
2 pie crusts
2 pie crusts
Directions
1. Mix all ingredients, except margarine, together and cook over low heat.
2. Add margarine and let cool; ,ix well together.
3. Pour into 2 baked pie shells.
4. Beat egg whites into meringue and cover top of pies, Brown in oven.
5, Let the pie stand at room temperature in a draft-free spot before serving.*
*NOTE: Do not refrigerate pie immediately as it may make meringue weep (water on top). However, after a few hours pie will need to be refrigerated.
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