Heath Bar Cake

1 family-size brownie mix, baked, cooled and crumbled
1 large tub of Cool Whip
2 large boxes of instant chocolate pudding, prepared
6 Heath candy bars, crushed

Directions:
Stir the crushed Heath bars into the chocolate pudding, reserving 2 tablespoons of crushed Heath bar for the topping.

Make 6 layers in a truffle bowl.

1st layer -- Half of the crumbled brownies
2nd layer -- Half of the pudding
3rd layer -- Half of the Cool Whip
4th layer -- The rest of the crumbled brownies
5th layer -- The rest of the pudding mix
6th layer -- The rest of the Cool Whip

Chill at least 4 hours. Just before serving, garnish with the reserved crushed Heath bar.

Notes:
Looks elegant and tastes delicious.

Cherry Pudding

2 Tbsp. vegetable oil 1/2 c. sugar 1 c. flour

1 tsp. baking powder 1/8 tsp. salt 1/2 c. milk 1 (21 oz.) can cherry pie filling

Directions:
Blend oil and sugar in mixing bowl. Combine flour, baking powder and salt. Add alternately with milk to sugar mixture, stirring well. Grease a 9x9-inch pan, and spread the batter into it. Spoon cherry pie filling over the batter. Do not stir. Bake in a 350 ° oven for 40-45 min. Serve warm with whipped topping or ice cream.

Notes:
This was one of my father's favorite desserts and it was one of the first recipes I learned to make when I was a little girl.

The recipe originally used a can of sour pie cherries. The cherries were drained and spread across the batter while the juice was cooked with sugar and cornstarch to thicken it before pouring it over the top. I've changed the recipe to use ready-made pie filling instead of pie cherries and vegetable oil instead of butter.

This is a low cholesterol, low fat recipe if you use lowfat or skim milk.

Pudding Pizza

Crust
1 (7-oz.) package refrigerated cookie dough

Directions:
Spread cookie dough evenly over a 12" round pizza pan. Bake at 350° until dough is lightly browned.

Spread:
1 pkg. vanilla instant pudding mix
1-1/4 cups cold milk
1 cup whipped topping


Directions:
Combine milk and pudding mix. Blend well. When set, fold in whipped topping. Spread over cooled cookie dough crust.

Topping:
1/4 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1/2 cup miniature marshmallows,

Sprinkle pecans and chocolate chips over pudding. Top with marshmallows and chill until ready to serve. Refrigerate any left-overs.

Notes:
Diced or sliced fresh fruit may be used as a topping. Prepare the fruit and place it on the pudding layer just before serving.

This dessert comes from the recipe collection of my mother, Doris Hill. She wrote it by hand on a card for her files.

Virginia Apple Pudding

1/2 cup butter or margarine 1 cup sugar 1 cup sifted flour 2 teaspoons baking powder

1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup milk 2 cups sliced cooked apples, drained

Directions:
Preheat oven to 375°. While it's heating, melt butter in a 2-quart casserole. Combine sugar, flour, baking powder, salt, cinnamon, and milk. Stir to make a batter and pour into the casserole on top of the melted butter. Pile the apples in the center. Bake until batter rises over the apples and the crust is browned, about 30-40 minutes. Serve warm with ice cream, whipped topping or pudding sauce.

Notes:
Canned apples may be used in this recipe from my mother's recipe files.

Apple Luscious

2 medium apples 3/4 cup sugar 1/2 cup chopped nuts 1/2 cup chopped dates

2 tablespoons flour 1 teaspoon baking powder 1/8 teaspoon salt 1 egg, unbeaten

Directions:
Preheat oven to 350°. Pare and core the apples and dice them finely. Add sugar, nuts and dates; mix with dry ingredients. Add egg and blend lightly. Bake in a greased 8-inch baking dish for 20 minutes or until golden brown on top. Serve warm with ice cream or whipped topping. 4 to 6 servings.

Notes:
From my mother's recipe files.

Fruit Cocktail Pie

1 can fruit cocktail, undrained 1 package lemon instant pudding mix 1 carton whipped topping

1 banana 1/2 cup nuts 1 graham cracker crust

Directions:
Pour undrained fruit cocktail into a mixing bowl. Sprinkle pudding mix over it and stir to combine. Fold in whipped topping, banana and nuts. Pour into a graham cracker crust and chill 4 hours before serving.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files.

Susan Buell's Chocolate Ice Box Pudding

4 eggs, separated 3 tablespoons sugar 5 tablespoons water

1/2 lb. Dot Chocolate 1 cup whipped cream Lady fingers or angel food cake

Directions:
Melt chocolate in double boiler or in small heavy saucepan over very low heat. Add water and sugar, then egg yolks 1 at a time. Beat well after each yolk. Beat egg whites until stiff. Fold them into chocolate mixture. Add whipped cream. Alternate lady fingers or 1-inch chunks of angel food cake in the serving dish with chocolate pudding. Chill 4 hours.

Notes:
Modern FDA food safety standards indicate that this recipe is unsafe as written. They recommend using pasteurized eggs (clearly marked on the box) or pasteurized egg products in all dishes like this pudding where the eggs are not thoroughly cooked.

Susan Buell of Rose, Nebraska, placed this recipe in the Jolly Neighbors Extension Club's handwritten cookbook during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Bernard and Susan Buell were neighbors who lived south of us. They were owners of the Shovel Dot Ranch, and their sons are still on the ranch and still raising Hereford cattle.

Ila Horner's Date Pudding

1 pkg dates 1 teaspoon soda 1 cup boiling water 1 cup sugar 1 rounded teaspoon butter

1 egg 1/2 teaspoon baking powder 1-1/2 cups flour 1/4 teaspoon salt

Directions:
Preheat oven to 350°. Chop or cut up dates finely; pour 1 cup boiling water over them and add soda. Set aside. Cream butter into sugar; add egg. Sift dry ingredients together and add to egg mixture. Stir in date mixture. Bake in a greased and floured 11x5" pan about 25 minutes or until pudding tests done. Remove from oven and pour hot date sauce (recipe below) over top. Serve with whipped cream.

Sauce Ingredients:

1 package dates 1 cup boiling water

1 cup sugar 1/2 cup nuts

Directions:
Cook together over medium heat, stirring frequently, until thick. Pour over top of pudding when taken from oven.

Notes:
Ila Horner contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Eldon and Ila Horner were neighbors who lived in the Duff Valley. I went through grade school with their daughters, Velda, Carolyn, and Teresa.

Light Berry Angel Dessert

1 angel food cake (purchased or homemade)
2 (3 oz.) packages raspberry sugar-free gelatin
2 (3 oz.) packages strawberry sugar-free gelatin
1 (3 oz.) package instant sugar-free vanilla pudding
1 large carton fat-free whipped topping

Directions:
Prepare the 4 packages of gelatin, mixed together, according to the package directions. Spray a 9x13-inch dish lightly with non-stick cooking spray. Pour the prepared gelatin into the dish and chill. When the gelatin is set, cut it into bite-size cubes and keep it chilled until ready to use. Cut the cake into bite size cubes. Prepare the pudding according to package directions. Spread a few spoons of whipped topping across the bottom of a large bowl. Place half of the cake cubes on top of the whipped topping. Place half of the gelatin cubes on top of the cake. Spread half of the pudding over the gelatin cubes. Then spread on a layer of whipped topping. Repeat the layers, using the remainder of the cake cubes, gelatin cubes, and pudding. Finish with whipped topping. Cover with plastic wrap and refrigerate. Will keep for a couple of days in refrigerator.