Old Fashioned Banana Pudding

This is a classic recipe for the Vanilla Wafer banana pudding.  We like it with the meringue topping.  The picture is this recipe doubled.  -Kristin

3/4 cup sugar
1/4 cup flour
1/4 t. salt
3 cups milk
3 eggs
1 1/2 teaspoon vanilla
2 Tablespoons butter
8 ounce Vanilla Wafers divided
4 very ripe bananas, sliced

Meringue Topping:

3 egg whites
1/4 teaspoon cream of tarter
1/4 cup sugar

• In a saucepan whisk together the sugar, flour and salt.
• Whisk in the milk
• Cook and stir over medium heat until thickened and bubbly.
• Reduce heat to low; cook and stir 2 minutes longer.
• Remove from heat.
• In a small bowl, whisk the eggs.
• Whisk in a small amount of hot mixture into the eggs and then return all to pan whisking constantly.
• Bring to a gentle boil; cook and stir 2 minutes.
• Remove from heat and stir in vanilla and butter.
• Let it cool at least 15 minutes.
• In an ungreased 8 inch square baking dish, layer half of the wafers, half of banana slices and half of the pudding.  Repeat layers.
• To make Meringue topping:  Beat the egg whites with the cream of tarter until soft peaks form. Then add sugar and beat until stiff peaks form.  Put meringue on top of pudding.
• Bake at 350 for 15-20 minutes or until meringue is lightly browned.
• Serve warm or cooled.

Rhubarb Dream Dessert

This is a recipe from my friend Donna.  This is a very yummy rhubarb dessert with the most delicious crust!  I am thankful she shared this recipe!  This is great with whipped cream or ice cream on top. -Kristin

CRUST:
1 cup flour
5 Tablespoons powdered sugar
1/2 cup melted butter

• Mix and press into ungreased 8x8 pan and bake at 350 for 15 minutes.
• Remove from heat and put the following filling on and bake for 35 minutes more.

FILLING:
2 eggs, beaten
1 1/2 cups sugar (I used 1 cup)
1/4 cup flour
1/2 teaspoon salt
2 cups chopped rhubarb

Homemade Magic Shell

I love recipes that are homemade versions of a store bought item! My family loves Magic Shell but I don't love the price, I knew I had to try this recipe when I saw it on mennonitegirlscancook. I tried it out and it worked perfectly! It will harden when it sits but turns to liquid with a little microwaving. That is, if you have any leftovers.-Sarah

1 1/2 cups chocolate chips
3 T. coconut oil
1/4 t. vanilla

• In a microwave safe bowl heat chocolate chips and coconut oil until just melted. Stir in vanilla until smooth.

Microwave Chocolate Pudding

My mom recently gave me this recipe and I'm so glad I decided to make it tonight! It was so quick, easy and yummy!-Sarah

1/3 cup cocoa powder

3/4 cup sugar

1/4 cup cornstarch

1/4 t. salt

3 cups milk

2 T. butter

1 t. vanilla

• Mix dry ingredients, slowly whisk in milk.
• Microwave pudding about 8 minutes, stirring every 2-3 minutes, until thickened.
• Stir in butter and vanilla until melted and smooth.

Butterscotch Pudding

This is a recipe Sarah and I both have made.  It is from Wolfgang Puck.  This pudding is A-M-A-Z-I-N-G!!!  Pure, creamy, delightful DELICIOUSNESS!!!  **I have made this this using some milk in place of a portion of the 1/2 and 1/2 and it is still awesome! -Kristin

1/2 c. and 2 T. butter

2 1/4 c. brown sugar, packed

2 1/2 c. half and half

10 T. cornstarch

1/2 t. salt

4 c. milk

6 egg yolks

1 T. vanilla

• Before starting combine and mix well the cornstarch, salt and 1 cup of the regular milk in a bowl; set aside.
• Place butter in a large saucepan and begin to melt over low-medium heat.  Once the butter is melted a bit on the bottom of the pan stir in the brown sugar.  Stir until all the butter is melted and it starts to simmer.
• Add the half and half and stir until smooth.
• Whisk in the cornstarch mixture quickly and then the rest of the milk.
• Whisk continually until it is a thickened consistency.  It will start to simmer heavily/boil and then it will be about 2 minutes more.
• Turn off heat.
• Place the egg yolks in a separate bowl and whisk. 
• Add to the egg yolks, 1/4 cup at a time some of the hot pudding and whisk very quickly so there will not be any cooked egg pieces.  Continue to do this until you equal a cup being whisked into the egg yolks.
• Whisk quickly the egg yolk mixture back into the pudding.
• Whisk in the vanilla.
• ENJOY warm or cold!!!! 

***If by chance you get cooked egg pieces into the pudding just strain it.

Apple Crumble

This is my Mom's apple crumble recipe that we grew up with.  It is the best in my opinion!  So delicious served warm with ice cream or whipped cream...yummy :) -Kristin

5-6 cups sliced apples

1/4 c. orange juice
3/4 c. sugar
3/4 c. flour
1 t. cinnamon
1/4 t. nutmeg
pinch of salt
1/2 c. butter, melted

• Mound apples in a 9" pie pan sprinkle with orange juice.
• Combine sugar, flour, spices and salt and cut in butter till mixture is crumbly.
• Sprinkle over apples.
• Bake at 375 for 45 minutes or till apples are tender and topping is crisp.

Homemade Chocolate Ice Cream

This is a recipe I got from my friend Sarah...it is the best chocolate ice cream EVER!!!  This recipe is for a 4 quart ice cream maker.  -Kristin

2 2/3 c. sugar
2 T. cornstarch
1/2 t. salt
6 c. whole milk (you can use 2%)
4 eggs, beaten
6 squares semi-sweet chocolate, melted
1 c. half and half
2 1/3 c. heavy whipping cream
2 t. vanilla

Ice Cream Salt
lots of ice (I used 2 7# bags of ice)

• Combine sugar, cornstarch and salt.
• Gradually stir in the milk and cook and stir over medium heat.  Simmer and stir constantly.
• Beat eggs in a separate bowl.
• Whisk the eggs while gradually and slowly pouring in 1 c. of the hot milk mixture.  After well incorporated pour the egg and milk mixture into a strainer to get out of any harden egg pieces that might have formed.
• Add the egg and milk mixture into the regular milk mixture.  Stir constantly and continue cooking over low until thickened.
• Melt the chocolate and stir into milk.  Use a whisk and whisk until it is smooth.
• Stir in the remaining ingredients.
• Cover and refrigerate for 2 hours.
• Place into the ice cream maker.  And make as directed by the manufacture.
• Layer the ice and salt around the sides of the maker as directed for your maker.

Libby's Pumpkin Roll

This is so much easier to make than you think. The directions are long, but not hard! This is the recipe my mom always made- it is the one off of a Libby's Pumpkin can. -Kristin

1/4 c. powdered sugar

3/4 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. cinnamon

1/2 t. ground cloves

1/4 t. salt

3 eggs

1 c. sugar

2/3 c. canned pumpkin

FILLING:

1 package softened cream cheese

1 c. powdered sugar

6 T. softened butter

1 t. vanilla

• Preheat oven to 375.
• Grease a 15x10 jelly roll pan. Then line with wax paper and spray that well with non stick cooking spray; set aside.
• Spread out a clean dish towel that is larger than the jelly roll pan on the counter. Cover it generously with powdered sugar. This will be what the cake is inverted onto when it comes out of the oven.
• In a small bowl stir together the dry ingredients; set aside.
• In a different bowl beat together the eggs and sugar until thickened.
• Add the pumpkin and beat until well mixed.
• Stir in the flour mixture into the egg mixture.
• Spread the batter evenly into prepared pan.
• Bake for 13-15 minutes or until center springs back when lightly touched.
• Immediately loosen cake from edges of pan. Place the prepared towel over top and invert the cake onto it.
• Peel off the wax paper.
• Roll up the cake in towel while hot, starting at the long end. Cool completely- it will take at least an hour.
• When the cake is ready, beat the filling ingredients together.
• Unroll the cake and spread filling evenly over.
• Roll the cake back up (without the towel).
• Wrap in plastic wrap and refrigerate at least an hour.
• When ready to serve, unwrap cake and sprinkle powdered sugar over. Cut into slices.

Libby's Favorite Pumpkin Recipes

Fruit Pizza

I've been making this delicious dessert since I was a teenager and it has a special memory for me and my husband. I love that it tastes as good as it looks and it's not too sweet, as some dessert pizza's that I've tried are. -Sarah

1/2 cup powdered sugar
3/4 cup butter
1 1/2 cups flour
-Cut butter into dry ingredients until well mixed and press into a pizza pan. Bake at 350 degrees for about 15 minutes. Do not brown the edges. Cool completely.

8 oz. cream cheese, softened
1 cup powdered sugar
1 t. vanilla
-Beat until smooth. Spread over crust.

fresh fruit
-Slice fruit and arrange over cream cheese layer. You can do this in a pretty pattern or just sprinkle the chopped fruit all over the pizza, which works great if your making a rectangle shaped dessert.

1 cup apple juice
2 T. cornstarch
1 t. lemon juice
1/2 cup sugar
-Cook until clear and cool until it's room temperature. Drizzle glaze mixture over fruit. This is a delicious topping to the pizza and adds a beautiful glaze but also helps to seal the fruit and keep it from browning.

Oreo Torte

This recipe is from a friend, she makes it a lot and everyone loves it! I personally think that you just can't go wrong with these ingredients! It's great for summer because you don't have to turn the oven on, but it's delicious any time of year. -Sarah

24 Oreos, crushed (set aside 1 cup)

1 1/2 sticks butter, melted

8 oz. cream cheese, softened

1 cup powdered sugar

2, 8 oz. pkg's Cool Whip, thawed

1 large box instant chocolate pudding

2 3/4 cups milk

• Place cookie crumbs in a lightly greased 9x13 pan. Pour melted butter over and refrigerate for 1 hour.
• Beat cream cheese, powdered sugar and 1 container of Cool Whip and spread over crust.
• Mix pudding with milk and whisk until thickened. Pour and spread over cream cheese layer.
• Spread remaining container of Cool Whip over pudding layer and top with remaining Oreo crumbs.

Rhubarb Crisp

My Dad and my father in law love rhubarb desserts. This is an old one from my Mom's recipe box. I try to get rhubarb to stock my freezer every summer, then I can make delicious recipes like this all year round. -Sarah

-Mix and press half of mixture into a greased 2 qt. baking dish. Reserve remaining crumb mixture for topping.
1 cup flour
1/2 cup brown sugar
1/2 cup butter
3/4 cup oats

-Cook in a saucepan until thickened.
1 cup sugar
2 T. cornstarch
1 cup water

-Stir in rhubarb and pour over crust.
4 cups chopped rhubarb, fresh or frozen (if using frozen slightly thaw first)

-Sprinkle with reserved crumb mixture and bake at 375 degrees for 40 minutes.

Wendy's Easy Cheesecake

This is how my Mother in Law makes her "famous" cheesecake. We call it famous because she has made it with this way for years and the whole family asks for it often. Everyone loves this stuff and it is so easy!  I always double this to a 9x13.  -Kristin

1 box Jello No Bake Cheesecake mix

1 (8oz.) package cream cheese, softened

Pie Filling of Choice

Cool Whip

• Make the cheesecake crust as directed on the box and press into 8 inch square pan.
• Mix the filling as directed on the box and add the softened cream cheese to it. Beating until smooth.
• Pour filling over crust and refridgerate.
• When ready to serve, spread with pie filling and top with cool whip.

Cheesecake Cookie Cups

Another recipe from my sister-in-law, Anna. She got this recipe online and everywhere she has brought them, they have been gobbled up, my boys love these! -Sarah

16.5 oz. package refrigerated chocolate chip cookie dough
2, 8 oz. packages cream cheese, room temperature
14 oz. can sweetened condensed milk
2 eggs
2 t. vanilla
21 oz. can cherry pie filling
Preheat oven to 325 degrees.

• Place one piece of cookie dough in 24 paper lined muffin cups.
• Bake 10-12 minutes, until cookie spreads to edges.
• Beat cheesecake ingredients until smooth. Divide evenly among cups, on top of cookie.
• Bake 15-20 minutes or until set.
• Cool and top with pie filling.

Puff Pastry Twists

We love these, they are so yummy with a scoop of ice cream.
Apricot preserves are my favorite but you can use orange marmalade, raspberry, strawberry preserves, apple butter or something like that. -Kristin

1 sheet frozen puff pastry, thawed according to directions
1/2 c. perserves

cinnamon for sprinkling with

• Preheat oven to 400.
• Place puff pastry on lightly greased cookie sheet.
• Using a rolling pin, roll out the puff pastry out just a bit to make a more even rectangle.
• Spread the preserves on half of the pastry within a 1/4 inch of the edge.
• Fold dough over like a book and pop in freezer for a couple minutes for easy cutting.
• Using scissors, cut dough crosswise into 1/2 inch thick ribbons.
• Take each ribbon and twist.
• Place on baking sheet and bake for 10 minutes.

Carmel Apple Pie Bar

This is my Mom's recipe...it is ohhh so good! -Kristin

1/2 # carmels (approximately 29)
1/2 c. evaporated milk
3 c. flour
1/4 c. sugar
1/2 t. salt
1/2 c. butter
1/4 c. canola oil
1 egg
1/4 c. cold water

6 c. apples (mom uses Ida Reds)
1 c. sugar
1/3 c. flour
1-2 T. lemon juice

8 oz. cream cheese
1 egg
1/3 c. sugar
slivered almonds

• In a double broiler melt carmels with the evaporated milk. Watch close that it doesn't burn. Set aside.
• Sift flour, sugar and salt. Cut in the butter till fine. Set aside.
• Blend in small bowl the canola, egg and water. Then add to dry.
• Press dough out onto ungreased jelly roll pan; set aside.
• Mix together the apples, sugar, flour and juice and spread on crust.
• Drizzle the carmel over the apples.
• Beat together the cream cheese, egg and sugar and put over the carmel apples. Spread lightly.
• Sprinkle the slivered almonds over top.
• Bake 375 for 30-35 minutes.

Cappuccino Cream

My son Adam, and Kristin's daughter Hannah, love the flavor of coffee. I knew they would love this pudding like dessert as soon as they tasted it. It's very creamy and delicious! -Sarah

1 cup strong coffee
1/2 cup milk
8 oz. cream cheese
1 small box, instant vanilla pudding mix
1/4 t. cinnamon
8 oz. Cool Whip

• Beat cream cheese until smooth, slowly add the coffee and milk.
• Beat in dry pudding mix and cinnamon. Beat on low for 1 minute.
• Gently stir in 2 cups Cool Whip.
• Garnish with Cool Whip and a sprinkle of cinnamon.

Microwave Vanilla Pudding

This is a recipe that my Mom gave me. I like to make this and layer it with homemade chocolate pudding, yum!-Sarah

1/4 cup sugar
2 T. cornstarch
1/8 t. salt
2 cups milk
2 egg yolks, beaten
2 t. vanilla
3 T. butter

• Mix first 5 ingredients with a whisk in a microwave safe bowl.
• Microwave until it boils, about 8 minutes.
• Stir in vanilla and butter. Will thicken as it cools.

Raspberry Patch Cream Dessert

I make this a lot when berries are fresh. We love it. I got this recipe from a Taste of Home and have changed it a bit to make it bigger. Originally it was a pie recipe but I always double it to make it to fit a 9x13 dish so I wrote it that way. This recipe is so good with a mix of both raspberries and blueberries or just one or the other- I have made it each way. This is one of my favorite summertime desserts to have and share! -Kristin

2 c. graham cracker crumbs
1 c. sugar
10 T. butter, melted
2 (8oz.) packages cream cheese, softened
1/2 c. powdered sugar
4 t. milk
2 t. vanilla
1 1/2 c. sugar
6 T. cornstarch
2 2/3 c. water
3 oz. package raspberry or strawberry Jell-O
5 c. raspberries, blueberries or a mix of both (could get away with less berries)

• Combine the cracker crumbs, sugar and butter and press into the bottom of a 9x13 pan.
• Bake at 350 for about 10 minutes until set. Cool.
• For filling, in a small mixing bowl combine the cream cheese, powdered sugar, milk and vanilla. Carefully spread over crust.
• For topping, in a small saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.
• Remove from the heat and stir in gelatin until dissolved. Cool to room temperature.
• Refrigerate until slightly thickened.
• Arrange berries over filling.
• Spoon gelatin over and refrigerate until set.
• Serve with cool whip if desired.

Impossibly Easy Mocha Fudge Cheesecake

This is another Bisquick recipe. When I first made it, I was so impressed that I have made it multiple times. Try it for yourself! -Sarah

1 T. instant coffee granules
3 T. Kahlua
2, 8 oz. packages cream cheese, softened
3/4 c. Bisquick
3/4 c. sugar
1 t. vanilla
3 eggs
3 oz. semisweet chocolate, melted and cooled

Chocolate Topping
1 oz. semisweet chocolate, melted and cooled
2 T. powdered sugar
1 T. Kahlua
8 oz. sour cream
1 t. vanilla
-Stir first 3 ingredients together and stir into the sour cream and vanilla.

• Heat oven to 350 degrees. Stir instant coffee granules into the Kahlua until dissolved.
• Beat coffee mixture with the remaining ingredients about 2 minutes, until smooth. Pour into greased pie plate.
• Bake about 35 minutes, until center is firm and puffed. Cool for 5 minutes.
• Carefully spread with chocolate topping. Refrigerate at least 3 hours.

Grandma's Rice Pudding

When I was a little girl I always loved when Grandma made her rice pudding. When I was a teenager she showed me how to make it, but I quickly forgot. Years later she wrote it down for me (while she made it because she didn't have a recipe) so that I could make it for my family. It's the best! -Sarah

2 cups cooked rice
3 cups milk
-Heat to a boil in a saucepan.

5 T. flour
1/3 cup + 2 t. sugar
1/2 t. salt
-Mix this in a small bowl and then add:

2 eggs or 3 egg yolks, beaten with a couple teaspoons of milk

When rice mixture is at a boil, turn off heat and add the thickening mixture and stir till mixture is thick. If it doesn't thicken then put it back on low heat, cook and stir until thickened.

Cool and sprinkle with nutmeg.