Clara Myerchin Kresl's Recipes:

Desserts

Clara Myerchin Kresl's Recipes
Breads  Canning  Cookies  Main Dishes  Nationality Dishes

 

RHUBARB DESSERT
4 cups rhubarb 1 cup whipped cream
1 pkg. Miniature marshmallows
1 pkg. Jell-O 1 cup sugar
Cook rhubarb & sugar,
Add Jell-o, and marshmallows.
Pour in 9" x 13" pan lined with graham cracker crust.

 

FRUIT PIZZA
CRUST
1/2 cup cold butter 1 cup flour
1/4 cup powdered sugar
Mix and pat in a pizza pan. Bake 10 minutes at 350E.
Mix together:
8 oz cream cheese 1/3 cup sugar
1 tsp vanilla
Spread over cooled crust, and add:
1 can fruit cocktail (drain and save liquid) or fresh fruit-strawberries, bananas, blueberries grapes, etc.

GLAZE
2 Tbsp corn starch
1 cup reserved juice (May add water)
1/2 cup sugar 1 tsp lemon juice
Cook and thicken on stove. Cool to room temperature. Pour over fruit.
Cut and serve (makes 12 servings)

 

APPLE CRISP
3/4 cup flour 3/4 cup Brown sugar
3/4 cup oatmeal 1/2 cup margarine
1/4 tsp. Soda 1/4 tsp. Salt
1/4 tsp. Baking Powder 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg 6 or 7 apples, cut
(if apples are tart, you can add about 2 cup more sugar.)
Combine flour, brown sugar, oatmeal, margarine, soda and salt. Pat half of the mixture on the bottom of a 9" x 13" pan. Place apples on top of crust and sprinkle on the cinnamon and nutmeg. Place the remainder of the mixture on top and bake at 375E for 30 to 35 minutes.

 

PISTACIO DESSERT
Crust
1 cup powdered sugar 1 cup flour
1 stick margarine 1 cup pecans
pour into 9" x 13" pan and bake at 350E for 25 minutes.
Filling
1 8 oz. Pkg. Cream cheese
1 cup powdered sugar
1 cup Cool Whip
Combine and put on crust.
Top
2 pkgs. Pistacio pudding mix
3 cups milk
spread on top of dessert and top with more Cool Whip

 

APPLE SQUARES
Combine:
2 1/2 cups sifted flour
1/2 tsp. Salt
2 beaten eggs + enough milk to make 2/3 cup
Add to flour mixture and toss lightly.
Cut in:
1 cup shortening
Divide dough into 2 balls, one larger than the other. Roll the larger portion to fit a 15" x 9" pan or a round pizza pan.
Sprinkle on 1 1/2 cups crushed cornflake crumbs.
Peel and slice 8 medium size apples (about 7 cups) and spread over cornflake crumbs.
Combine 1 cup sugar and 1 1/2 tsp. Cinnamon and sprinkle over the apples.
Roll out the rest of the dough and place on top, seal the edges.
Beat 2 egg whites until foamy and spread on crust. Bake 1 hour in a 350E oven.
Cool slightly and spread with glaze.

Glaze
1 1/4 cup powdered sugar 3 Tbsp. Water
1/2 tsp. Vanilla
Combine and drizzle over top of apple squares.

(These may be frozen before baking and baked when needed then put on glaze)

 

CUSTARD PUDDING
Heat 1 pint milk until very hot.
Beat: 3 eggs 1/4 tsp. Salt
2 heaping Tbsp. Sugar
Pour on the milk and sprinkle with some nutmeg.
Put custard cups in hot water.
Bake at 325E for 45 minutes.

 

BREAD PUDDING
Cream together
1 1/4 cup sugar 2 Tbsp. Butter
Add: 2 eggs 1 1/3 cup milk
1/4 tsp. Nutmeg 1/2 tsp. Cinnamon
1/2 tsp. Vanilla
Mix together and add 5 to 6 slices bread broken into small pieces. Place in baking dish. (Dish should be put in pan of water for baking.) Bake 1 hour at 350E.
(Also good using cinnamon rolls)

 

LITTLE WHITE CLOUD
32 marshmallows 1/2 cup milk
1/2 tsp. Vanilla Dash of salt
1 can pie filling 1 cup whipping cream (whip)
In a double boiler dissolve marshmallows in milk and cool.
Add salt and vanilla, set aside to cool. When cooled add whipped cream.
Spread pie filling on top of a graham cracker crust in an 8" x 8" cake pan. Top with marshmallow and cream filling.

 

CHOCOLATE CHIP FROSTING
1/4 cup butter 1/4 cup milk
1 cup granulated sugar
Bring to a boil for 1 minute.
Add 2 cup chocolate chips and beat well.

 

WHITE FROSTING
(Good on any cake)
Combine:
1 cup milk 1/4 cup flour
pinch of salt
Cook till thick and cool.
Add:
2 cups powdered sugar 1 cup shortening
1 tsp. Vanilla
Beat till fluffy.

 

COCONUT RHUBARB CAKE
1 cup brown sugar 1 tsp. Soda
1 cup white sugar 1 cup buttermilk
2 cup butter 2 cups flour
1 beaten egg 5 cups cut-up rhubarb
1 tsp. Vanilla 1 cup coconut
2 tsp. Salt 2 cup chopped nuts
Mix all ingredients in order given. Bake at 350E for 45 minutes.

 

SPICY APPLE CAKE
1/4 cup shortening 1 cup sugar
1 egg 2 Tbsp. Water
1 cup flour 1/4 tsp. Salt
2 cup walnuts 1 tsp. Cinnamon
2 2 cups diced apples 1 tsp. Vanilla
2 tsp. Nutmeg 1 tsp. Soda
Cream shortening and sugar and egg.
Combine remaining ingredients and mix thoroughly.
Bake in 9" x13" pan for 45 minutes at 350E.

Sauce to top cake:
2 cup butter 1 cup sugar
2 cup half & half 1 tsp. Vanilla
Combine and boil for 10 minutes. Serve hot over cake.

SPICE CAKE
3/4 cup brown sugar 2 cup shortening
Cream together.
Add 1 cup buttermilk and beat for 2 minutes
Sift together: 1 cup sugar 1 tsp. Salt
1 tsp. Baking powder 3/4 tsp. Soda
3/4 tsp. Cinnamon 3/4 tsp. Cloves
2 cups plus 2 Tbsp. Flour
Beat well and add 3 eggs
Beat for 2 minutes more.
Bake for 30 to 35 minutes at 350E.

BANANA SPLIT CAKE
2 cups graham crackers 2 eggs
1 stick margarine 2cups powdered sugar
2 sticks margarine 1 tsp. Vanilla
4 bananas sliced 1 container cool whip
2 cups crushed pineapple, drained
2 cup chopped nuts maraschino cherries
Crush graham crackers mix with 1 stick melted margarine.
Pat into a 9" x 13" pan and bake till lightly browned.
Mix powdered sugar, 2 sticks margarine, 2 eggs and vanilla.
Beat 20 minutes and spread over crust.
Put sliced bananas on top.
Add crushed pineapple and cool whip.
Top with nuts and cherries.
Chill several hours.

 

WATERGATE CAKE
1 box white cake mix 1 cup club soda
1 pkg. Pistachio instant pudding mix
3/4 to 1 cup oil 3 eggs
2 cup chopped nuts
Beat at medium. Spread into a 9" x 13" pan.
Bake for 40 min at 350E.
Topping
1 pkg. Pistachio instant pudding mix 1/4 cup (plus a little more) cold milk
Beat according to directions on pkg. And add 1 large container cool whip.
Spread over cake and chill. Keep refrigerated.

 

CHRISTMAS GUM DROP CAKE
(Fruitless Fruitcake)
1 cup shortening (mostly butter)
1 cup white sugar
1 cup brown sugar
2 well beaten eggs.
Cream thoroughly.
Combine and set aside
1 2 cups applesauce
1 tsp. Soda
Sift together:
3 cups sifted flour
1/4 tsp. Salt
1/4 tsp. Cloves
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Combine creamed mixture and applesauce. Add dry ingredients.
Cut up:
1 lb. orange slices (cut small)
1 lb. Sugar coated gumdrops (except black)
Use 1 more cup flour to mix the cut candy into, so they will not all clump together.
1 lb. White raisins
1 tsp. Vanilla
1 lb. Chopped walnuts
Combine all ingredients and pour into 2 well greased loaf pans.
Bake at 275E for 2 hours.

 

CAKE IN A BOWL
(recipe from Tupperware)
Dissolve 1-6 oz. Pkg. Strawberry Jello
in 2 cups hot water
add: 2-10 oz. Pkgs. Strawberries
(separate berries)
Put in Tupperware mixing bowl
Drop in 1 boughten Angel Food Cake
- seal and turn over till all sides of cake are coated with Jello & strawberries.
Put in refrigerator.
After 2 hours, serve with whipped cream.
A home baked cake is too high, it is best to use a boughten cake, it fits the bowl best.

 

EASY LEMON CHEESECAKE
1 8 oz. Pkg. Cream cheese 1/2 cup milk
1 1/2 cups milk
1 pkg. Lemon instant pudding mix
9" graham cracker crust
Stir cream cheese till soft.
Blend in 1/2 cup milk till smooth.
Add 1 1/2 cups more milk and the pudding mix. Beat slowly with egg beater for one minute.
Pour at once into cooled baked graham cracker crust. Chill 1 hour or till set.

 

RHUBARB PIE
2 cups Rhubarb, cut in small pieces
1 2 cups sugar 1 2 tsp. Tapioca
2 cup sour cream or Carnation
Pour into unbaked pie shell. Cover with top crust. Bake 45 minutes at 375E.

 

EGG YOLK PIE CRUST
1 2/3 cup flour 1/8 tsp. Baking powder
1/2 tsp. Salt
1 egg yolk and cool water to make 1/3 cup
1 tsp. Sugar 1/2 cup lard
Combine dry ingredients, cut in lard. Place yolk in measuring cup and stir with fork till smooth. Add cool water to make 1/3 cup. Sprinkle liquid over dry ingredients and make into soft dough. Roll out as usual. Makes two 9"pie crusts.

 

PIE CRUST FOR FREEZER
11 cups flour 2 pounds lard
2 cups water 8 tsp. Salt
Makes 13 double pie crusts.
Great to make when you have a lot of apples etc. to make into pies and freeze to be baked later.

 

BLUEBERRY PIE
1 cup sugar 1 quart blueberries
3 Tbsp. Corn starch 3/4 cup water
1/4 tsp. Cinnamon 1/4 tsp. Nutmeg
1/4 tsp. Cloves 1 Tbsp. Lemon juice
Combine sugar, berries, corn starch, water and spices. Cook till thick and clear.
Remove from heat and add butter and lemon juice. Stir until blended. Cool and pour into baked pie shell. Refrigerate. Serve with Whipped cream.

 

BLUEBERRY PIE
1 cup sugar 2 1/2 Tbsp. Corn starch
4 cups berries 1 Tbsp. Margarine
Lemon juice
Pour into unbaked pie shell and bake at 400E for 40 minutes.

 

RASPBERRY PIE
1 2 cup juice & water combined
1 cup sugar 4 Tbsp. Corn starch
Combine and cook together when slightly thickened add: 1 pkg. Raspberry Jello
Add: 2 or 3 (10 oz.) cartons frozen raspberries or about 3 cups fresh raspberries
Put in a baked pie shell and refrigerate till you want to serve it with ice cream or whipped cream

FRESH STRAWBERRY PIE
To make a sweeter pie crust, combine the following:
1/2 cup margarine 1 cup flour
1/4 cup powdered sugar
Press into a pie pan and bake at 350E till light brown. Watch it carefully so it doesn=t brown too much.
Filling:
Line the cooled shell with washed, culled and drained whole strawberries, point side up.
Cook together:
1 1/2 cups water 3/4 cup sugar
2 Tbsp. Cornstarch
Cook over medium heat, stirring.
Add 1 pkg. Strawberry Jello.
Stir until dissolved and pour over strawberries in shell, cool thoroughly. Serve with whipped cream.

 

FRESH PEACH PIE
4 cups peaches 1 cup sugar
1/2cup water 3 1/2 Tbsp. Cornstarch
1 Tbsp. Butter 1 tsp. Lemon juice
Mash 1 cup fresh peaches and cook with sugar, water and cornstarch. Cook till clear, about 2 to 3 minutes. Add butter and cool.
Spread a layer of glaze on top of baked pie crust.
Put in remaining 3 cups sliced peaches and cover with remaining glaze.
Chill for 2 hours and serve with whipped cream or ice cream.

 

PUMPKIN PIE
3 eggs, slightly beaten 1/4 tsp. Salt
1 15 oz. can pumpkin (2 cups)
3/4 cup sugar 1 tsp. Cinnamon
1/2 tsp. ginger 1/2 tsp. Cloves
1 13 oz. Can evaporated milk
Mix ingredients in order given. Pour into 9" pie shell. Bake in preheated 425E oven for 15 minutes. Turn oven down to 350E and bake for another 45 minutes.
Serve pie topped with whipped cream.

 

PUMPKIN PIE
1 can pumpkin 3 eggs beaten slightly
1 cup sugar 1/2 tsp. Salt
1 tsp. Cinnamon 1/4 tsp. Cloves
1/4 tsp. Nutmeg 1/4 tsp. Ginger
1 cup evaporated milk.
Combine eggs, sugar, salt & spices, beat well. Blend in pumpkin. Add milk and beat well. Pour into prepared pie shell. Bake in a hot oven 450E for 10 minutes, then reduce heat and bake at 350E for 40 to 45 minutes. Pie is done when knife inserted in center comes out clean.

 

PECAN PIE
1 pkg. Vanilla Pudding & Pie filling
1 cup corn syrup 1 beaten egg
3/4 cup evaporated milk
Combine all ingredients and stir to blend.
Add 1 cup chopped pecans.
Pour into unbaked 8" pie shell.
Bake at 375E till firm and just beginning to crack.
(About 40 minutes)Cool for 3 hours.

 

Clara Myerchin Kresl's Recipes
Breads  Canning  Cookies  Main Dishes  Nationality Dishes

 

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