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Sweets and Treats II



Here are some more tasty treats to feed the sweet tooth in your family.

Ellie's Easy Cherry Snow Dessert

3 cups Golden Grahams cereal
1/4 cup butter or margarine melted
1 cup whipping heavy cream
2 pkgs (3 oz each) cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1 cup miniature marshmallows
1 can (21 ounces) cherry pie filling, refrigerated

Crush cereal.  Stir together cereal and butter. Press mixture firmly and evenly in bottom of ungreased 8-inch square pan.
Beat Whipping cream in chilled small bowl on high speed until stiff.  Beat cream cheese, sugar and vanilla in medium bowl on medium speed until fluffy.  Gently stir whipped cream and marshmallows into cream cheese mixture.  Spread in pan.  Cover and refrigerate at least 4 hours. Spoon pie filling over top before serving.

Easy Peach Cobbler

1 cup sugar
1 cup self rising flour
1 stick butter1 cup milk
1 cup fresh peaches or whatever fruit you have handy.

 
Melt butter in a square med. casserole dish Mix in a separate bowl all the above except the fruit. Dump in the dish and then add the fruit.
DO NOT STIR THE FRUIT IN!!!
bake at 400 until it is done.
Then EAT!

Ice Box Fruit Cake

1 cup finely chopped pecans
1 cup candied cherries
1 box plain graham crackers (or it's equivalent in the ones already crushed) this is a very old recipe!!)
1 bag of marshmallows
1 can eagle brand milk
1 cup raisins
1 can coconut

 
Melt marshmallows, crush graham crackers and add to marshmallows. Add 1/2 of the eagle brand. Mix the other half with the fruit, combine all. Put in spring pan, put in refrigerate to set overnight

Ice Cream Cake Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounce Cool whip
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half.  Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan.  Arrange eight sandwiches in opposite directions in the pan. Spread with half of the cool whip.  Spoon fudge topping by teaspoonfuls onto whipped topping.  Sprinkle with 1/2 cup peanuts.  Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).  Cover and freeze (you can freeze up to 2 months).  Remove from freezer 20 minutes before serving.  Cut into squares.  12-15 servings..

(Ice Cream Cake) Four Sinful Layers

24 Oreo cookies crushed
14/ cup butter, melted
1/2 cup butter, softened
1/2 gallon ice cream, softened
1 can sweetened condensed milk
16 ounces chocolate syrup
1 teaspoon vanilla
8 ounces cool whip
1 cup pecans, chopped

Mix crushed cookies with melted butter.  Press into 9 x 13 inch pan.  Freeze 30 minutes.  Top with softened ice cream.  Freeze 30 minute.  Make a syrup with the condensed milk, chocolate syrup, and softened butter.  Combine in sauce pan and bring to a boil.  Simmer 5 minutes.  Add vanilla.  Pour on top of ice cream.  Freeze 30 minutes.  Spread Cool whip over top.  Sprinkle with chopped pecans.  Soften in refrigerator about 30 minutes before serving.

Nesselroe Pie

1 tablespoon unflavored gelatin
1/4 cup cold water
2 eggs, separated
1/4 cup sugar
2 cups light cream
6 tablespoons sugar
2 tablespoons rum
1 9-inch baked pie shell
whipped cream
grated sweet chocolate

In a small bowl soak the gelatin in the cold water for about 5 minutes.  In a separate bowl beat the egg yolks.  Add 1/4 cup of sugar and the cream.  In a saucepan heat the egg yolk mixture and cook until smooth and slightly thickened.  Add the gelatin mixture and stir until dissolved.  Chill until the mixture just begins to set.
Beat the egg whites until they hold a peak.  Gradually add the remaining sugar and beat well.  Fold into the chilled mixture and add the rum.  Pour the mixture into the pie shell and refrigerate for 3-4 hours.  Serve with whipped cream and sprinkle with grated chocolate.

Single Pie Crust

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
for top and bottom crust recipes double crust recipe

Shoofly Pie


Crumbs:
2 c flour
1 c sugar
1/4 c lard
1/2 tsp salt
Liquid:
1 c molasses
1 c hot water
1 tsp baking soda
1 egg

 Oven 350 degrees 30 min
Prepare 2 unbaked pie shell bottoms for 9" pies
Mix molasses, hot water, soda and egg; beat well.
Make crumbs with flour, sugar, salt, and lard. Reserve 1 cup of crumbs (for topping), and put the rest of crumbs in liquid. Put in pie shells, put reserved crumbs on top and bake

Southern Cobbler

1 cup self rising flour
1 cup sugar
1 cut milk
1 stick of butter
1 cup fruit

melt butter in a casserole dish. in another bowl, mix flour, sugar, milk together and dump in the dish on the butter.  dump the fruit in on top of the mixture and DON'T, DON'T, DON'T  stir it up.
bake at 400 until a knife blade comes out clean.

2 minute fudge

1 box of confectioners sugar (powdered sugar)
1/2 c. of cocoa
1/4 tsp. salt
1/4 c. milk
1 Tbsp. of vanilla extract
1/2 c. butter
1 c. chopped nuts

In 1 1/2 quart microwavable casserole dish, stir sugar, cocoa, salt, milk, and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all dry ingredients).
Put butter over top in center of dish.  Microwave at high for 2 minutes, or until milk feels warm on bottom of dish.  Stir vigorously until smooth.  If all butter has not melted in cooking, it will as mixture is stirred.  Blend in nuts; pour into wax paper lined 8x4x3 inch dish (sometimes I just pour it up in anything available and line it with wax paper).  Chill 1 hour in refrigerator or 20 to 30 minutes in freezer, cut into squares.  Makes about 36 squares

Pink Lemonade Pie

1 chocolate cookie crust (you can buy these already made)
1 can sweetened condensed milk (not evaporated)
1 container frozen whipped topping thawed
1 small can frozen pink lemonade concentrate  (if your store doesn’t carry the small cans anymore, get a big one and halve it)
Red food coloring
Whipped cream for topping, thin lemon slices for garnish if you like.
Whip the milk and lemonade mix with the mixer until they are thoroughly mixed, mix in about 3 or 4 drops of food coloring to make it pinker.  Gently fold in the whipped topping.  Mound into the crust and chill it in the refrigerator for at least 4 hours.  Before serving, garnish with the whipped cream and lemon slices.  I use the whipped cream in a can so it makes a pretty garnish.  You can whip your own and use a pastry tip and accomplish the same results, plus it will just taste better!
Note:  If you substitute frozen limeade, green food color and lime slices, this makes a great Lime Icebox Pie!
If you use a purchased crust, the plastic liner makes a dandy cover for this pie to take to a potluck.

Perfect Peanutbutter Fudge

1 2/3 cups of milk
4 cups of sugar
1 stick unsalted butter
2/3 cup Peanut Butter
1tspn Vanilla
1tspn salt
In a heavy pot, heat butter, sugar and milk to a soft boil. Roughly about 23 minutes depending on your stove, stirring constantly.(you can test with a drop of the mixture in ice cold water it should form a soft ball) Turn off heat, stir in peanut butter vanilla and salt mix well and pour out onto a greased cookie sheet. Allow to cool, cut into 2 inch squares and enjoy.


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