I am wanting some recipes for desserts for the kids that are made out of the basics but tempting too, some old fashioned ones from the days of the great depression would be good. Many thanks in advance.
Chopped fruit like strawberries bananas apples dipped in yogurt or chocolate. Or a cake mix.
I like to combine tin fruit with a little sugar or maple syrup and add mix of oats flour and nuts and bake until brown for a fruit crumble.
Chopped fruit like strawberries bananas apples dipped in yogurt or chocolate. Or a cake mix.
I like to combine tin fruit with a little sugar or maple syrup and add mix of oats flour and nuts and bake until brown for a fruit crumble.
References :
Tempt your tummy with this absolutely to die for cookie with the great taste of chocolate and honey.
1 pkg chocolate cake mix
1/4 cup margarine
1/4 cup Sue Bee Honey
3 eggs
3/4 cup chopped nuts
1 cup softened vanilla ice cream
1 cup or 6 oz semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour bottom of 9 x 13 inch baking pan. Beat dry cake mix, oleo, 1 egg and Sue Bee Honey on low speed until mixed and crumbly. Press mixture on bottom of pan. Sprinkle with nuts. Bake 10 minutes. Beat 2 eggs on high speed until foamy. Beat in ice cream on low speed until well mixed. Sprinkle chips over baked layer; pour ice cream
mixture over chips. Bake an additional 30 to 35 minutes or until top springs back when touched. Cool completely and cut into bars.
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Coconut Tarts
Raspberry and coconut blended to make an all-time favorite!
4 oz shortcrust pastry
raspberry jam
2 oz margarine
2 oz sugar
1 beaten egg
2 oz flaked coconut
3 level tablespoons self-raising flour
Method:
Roll out the pastry thinly on a lightly floured surface and cut into rounds to line individual patty tins. Place a small teaspoonful of jam in the base of each tart (don’t spread it out). Cream the margarine and sugar until light and fluffy, then add the beaten egg a little at a time while continuing to work. Fold in the flour and coconut gently but thoroughly, adding a drop of milk if needed to give a soft dropping consistency. Divide the mixture by spooning equally into the tarts. Bake in a pre-heated oven at 190°C/375°F/Gas Mark 5 for ten to fifteen minutes until dark golden brown but don’t let them catch. Remove from the tins immediately and cool on a wire rack if you can keep your fingers off them long enough.
References :
Sue Bee Honey Newsletter &
John Bailey, Somerset, England
http://www.oldgreypoet.com
Ice cream cookie (two vanilla wafers filled with a 1/4-inch slather of vanilla ice cream — try it between Oreos and graham crackers too.
Island fruits and ice cream (sliced ;mangoes, papayas, and kiwi over coconut icecream.)
Raspberries or raspberry sauce over vanilla ice cream
sliced cantaloupe with fresh lime juice and thin sliver of cnadied ginger and almonds
Peach slices over ladyfingers with vanilla ice cream and whipped topping
Tart apple slices with lemon glaze and Cheddar cheese
Store-bought lemon sorbet tossed with fresh blackberries
References :