Holiday Recipes: Sweet Dishes

December 11, 2013

Pink Cloud Salad

1 can pineapple (undrained)

1 3 oz. box cherry Jello

2 Tbsp. sugar

1 16 oz cottage cheese

1 8 oz. cool whip

Mix pineapple, sugar, jello bring to a boil, set aside. Add cottage cheese and cool whip to mixture. Pour in a 9 x 12 dish. Refrigerate overnight before serving.

-Margaret Hodges

Lemon Salad

2 small boxes lemon jello

3 cups boiling water

16 large marshmallows

4 bananas, sliced

1 c. crushed pineapple, drained

2 eggs, beaten

1/2 c. sugar

2 Tbsp. margarine

2 Tbsp. flour

1/2 c. pineapple juice

Mix lemon Jello with boiling water. Add marshmallows. Let jell. Add sliced bananas and drained crushed pineapple. Put in refrigerator. Filling: mix the beaten whole eggs, margarine, heat in a double boiler until it thickens. Spread over jello mixture. Whip a cup of cream, add suger. Then sprinkle nuts on top of cream. Can also use graham crackrs, crumbled.

-Margaret Hodges

Banana Nut Raisin Bread

1/2 c. butter or margarine, soften

1 c. sugar

2 egs

2 c. mashed ripe bananas

2 c. all purpose flour

1 t. soda

1/2 t. salt

1/2 c. chopped pecans

1/2 c. raisins


Cream butter, gradually add sugar, beat well. Add eggs one at a time, beating after each addition. Add bananas, and mix until smooth. Combine flour, soda, and salt. Add to cream mixture, stirring enough to moisten. Stir in pecans and raisins. Pour batter into a greased and floured 9x13 inch loaf pan. Bake 350 degrees for one hour till 1 hr. 10 min. Cool in pan 10 min before removing.

-Margaret Hodges

Chewy Fruit Cake Cookies

“Everyone dreads that ‘fruit cake’ at Christmas, but these are always welcomed. Fruit cake haters love these! …These make nice gifts at Christmas.”

2 1/2 c. plain clour

2 1/2 c. sugar

2 tsp. cinnamon

1 tsp. soda

2 tsp. vanilla

2 sticks margarine, melted

2 eggs, slightly beaten

1 pound dates (Get the whole pitted dates and cut them up in pieces. They make the cookies chewier than the dates that are already chopped. More trouble but worth it.)

1/2 lb. candied cherries, chopped

1/2 lb. candied pineapple, chopped

1 1/2 c. chopped pecans

Sift together dry ingredients, set aside. Mix remaining ingredients together. Add flour mixture a little at a time. It will be very thick.

Make very small balls, smaller than a walnut. Put the cookie balls on a buttered cookie sheet. Gently flatten each one slightly with a touch of your finger. Bake at 350 degrees, usually 6-8 minutes. Don’t overbake—better underdone than overdone. Let cool 5 minutes before taking off cookie sheet. Yield: 17 dozen

-Loretta Walker

Miss Edna’s Best Dessert

24 graham crackers laid in dish

Cook: 2 eggs, well beaten

2 cups sugar

1 small can crushed pineapple

1 stick butter or margarine

Boil real fast, it won’t be very thick. Set off and cool. Prepare 2 packages of strawberry Jello and let congeal. Pour cooked mixture over crackers and add another layer of graham crackers. Spread Jelo- on top of graham crackers. Make one package of Dream Whip or use 8-12 oz of Cool Whip and spread on top. Refrigerate and serve cold.

-Sybil Joines

Cranberry Festival Cake

1/2 cup shortening

1 egg

3/4 cup milk

1 c. sugar

2 c. sifted flour

2 Tbsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla extract

1 cup halved fresh cranberries

Cream shortening and sugar until light and fluffy. Add egg, beating until thoroughly blended. Sift together flour, baking powder, and salt. Stir vanilla into milk. Add dry ingredients alternately with milk to sugar and shortening and mix after each addition. Fold in halved cranberries and pour into greased pan. Sprinkle more sugar over batter and bake 350 degrees for 45-50 min.

-Sybil Joines

Miss Ann’s Goo-Goo’s

1 package chocolate bark

1/2 cup Spanish peanuts

1.5 cups miniature marshmallows

Melt bark in microwave-safe bowl until all is melted and stir once. When all is melted, have peanuts and marshmallows ready. Add peanuts and marshmallows and stir all together until mixed well. Drop by tablespoonfuls onto waxed paper, not too close together. When chocolate is set and cooled, the candy is ready to eat.

-Sybil Joines

Fruitcake Cookies

1 c. margarine or butter

3 eggs well-beaten

2 Tbsp. cinnamon

1 Tbsp. nutmeg

1 lb. dates, chopped

1/2 lb. red candied cherries, cut in half

1/2 lb. green candied cherries, cut in half

1/2 lb. candied pineapples, chopped

1 tsp. salt

3 c. plain flour

1.5 cups sugar

1 lb. pecans

1 tsp. baking soda

1/2 c. water

Cream butter, sugar, and eggs. Add flour and spices which have been sifted together. Stir in fruits and nuts. Mix soda and water together and add to cookie mixture. Drop onto cookie sheet. Bake at 350 degrees for 12-15 min.

-Sybil Joines

Orange Slice Cookies

1 pkg. Jiffy yellow cake mix

1 egg

1/3 c. vegetable oil

1 c. chopped pecans

11 orange slice candies, chopped

Preheat oven to 350 degrees. Stir together all ingredients until blended. Drop by tablespoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until edges begin to brown. Remove and place on wire rack to cool.

-Sybil Joines

Fresh apple Cake

3/4 c. oil

2 c. sugar

2 eggs

1 tsp soda

1/2 tsp cinnamon

2 teaspoons vanilla

3 c. chopped peeled apples

1/2 c. raisins

1/2 c. coconut

1 c. chopped pecans

2 1/2 to 3 c. self-rising flour

Combine oil, sugar, and eggs in large bolw, until light and fluffy. Add apples, raisins, coconut and nuts, stir by hand until well blended. Stir in enough flour to form a stiff batter. Pour into 2 greased and floured 9x5x3 inch loaf pans or 1 bundt pan. Bake at 350 for 1 hour. Enjoy.

-Juanita White

Pumpkin Pie

1 c. sugar

1 1/4 tsp cinnamon

1 1/2 c. pumpkin (fresh or canned)

1/2 teaspoon nutmeg

1/2 tsp salt

1/2 tsp allspice

2 eggs

1 2/3 c. cream or large can evaporated milk

1/2 teaspoon ginger

1/2 tsp cloves

1 9-inch single crust pie shell, unbaked.

Blend sugar, spices and salt together. Beat eggs with cream. Combine with sugar, spices, and pumkin until smooth. Pour filing into unbaked pie shell. Bake in hot oven (425 degrees) 15 minuges or until knife inserted in pie comes out clean. Cool and enjoy

-Juanita White

Perfect Peppermint Patties

1 lb. confectioners’ sugar

3 Tbsp. butter or margarine, soft

2-3 tsp. Peppermint extract

1/2 tsp. vanilla extract

1/4 c. evaporated milk

2 Tbsp. shortening

2 c. semi-sweet chocolate chips

In a bowl, combine sugar, butter, peppermint extract, and vanilla extract. Add milk and mix well. Roll into 1-inch balls and place on waxed-paper lined cookie sheet. Chill for 20 minutes. Flatten balls with glass to 1/4 inch size. Chill for 30 min. In a double boiler or micro-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

-Sybil Joines

French Coconut Pie

3 whole eggs (slightly beaten)

1 1/2 c. sugar

1 stick of butter

1 tsp vanilla

1 c. coconut

Preheat oven at 350 degrees. Mix eggs, sugar and butter. Add vanilla and coconut and pour into 9-inch unbaked pie shell and bake until done. About 1 hour. Enjoy.

-Juanita White

Mint Truffle Cream Pie

1 pistachio pudding box(make sure its inst. pudding)

2 cup of milk

1 vanilla pudding box (make sure its inst. pudding)

1 cup of milk

Mix it up all together

Add: mint truffle kiss candy make some crumbes marshmellow cream.

Add coconut sprinkles, add it to a gram cracker crust pie shell.

Ready to go.

Pour the puddiong in to a pipe shell, put whip cream on top, sprinkles. Hershey’s kisses filled with mint truffle 10 oz bag.

Add coconut sprinkles all over on top.

Cassandra L. Cothron