Monkey Bread

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ingredients 4 oz. butter or margarine (1 stick) 1 cup brown sugar, packed 3 pkgs. Pillsubry biscuits (7.5 oz.) method Preheat oven to 350°. Grease a bundt pan well; otherwise the bread will stick and won’t come out. Melt butter or margarine, add brown sugar, and stir until smooth. Layer biscuits in bundt pan and pour brown sugar mixture over top. Bake for 30 minutes. : Tom Ryan

Baked Custard

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ingredients 4 lg. eggs 1 qt. milk 1/2 cup sugar 2 tsp. vanilla extract 1/4 tsp. nutmeg method Preheat oven to 350°. Scald milk (bring to boiling point until thin skin forms). Beat eggs and sugar until light. (note: If using an artificial sweetener, dissolve it in the milk; some will not dissolve in the eggs.) Add milk, salt, and vanilla, stirring quickly. Pour into custard cups and sprinkle tops with nutmeg. Place cups in pan half full of hot water and bake for 30-40 minutes until a knife inserted near the center comes out clean. This is an excellent dish to be taken to the sick as it is easily digested. 10 – 12 servings : Sophia Sublett Martin, from Bess Kenderdine Bullard variations Omit nutmeg; chill after baking; top with toasted slivered almonds and whipped cream (particularly good with next variation) Mix 8 tsp. instant coffee with 2 Tbsp. hot water and add to milk before adding to eggs.

Bread Pudding with Raisins

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ingredients 5 – 6 slices day-old bread, cubed 1 cup raisins 2 cups skim milk 2 lg. eggs, slightly beaten 2 tbsp. sugar 1 tsp. vanilla extract 1 tsp. cinnamon 1/4 tsp. salt method Preheat oven to 350°. Mix bread cubes and raisins in 1-1/2-quart baking dish. Combine remaining ingredients. Pour over bread and raisins; stir. Set dish in shallow pan on oven rack. Pour hot water in pan to depth of 1 inch.  Bake 45 – 55 minutes or until knife inserted in pudding comes out clean.  : Charles Nyström Sublett variations Substitute other dried fruit for the raisins.

Cranberry Soufflé

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ingredients 2 cups apples, peeled and chopped 3/4 cup sugar, combined with 3/4 cup brown sugar 1 cup oatmeal, uncooked 4 oz. butter (1 stick), melted 2 cups cranberries, uncooked 3/4 cup chopped pecans method Preheat oven to 350°; butter a loaf-shaped glass dish. Put 1/2 of the cranberries in bottom of pan, followed by 1/2 of the apples, 1/2 of the sugars, 1/2 of the oatmeal, and 1/2 of nuts. Repeat layers. Pour melted butter over all and bake for 45 – 60 minutes. Let sit for a few minutes before serving to let juices settle. 8 – 10 servings : Dody Anfin variations Combine all ingredients and bake in a buttered square casserole; it will cook faster and more evenly.

Dessert Meringues

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ingredients 1/8 tsp. cream of tartar 1 tsp. vanilla extract 6 lg. egg whites 1/8 tsp. salt 2 cups sugar method Do not try to make these on a damp or humid day. Preheat oven to 250°. Combine egg whites, cream of tartar, vanilla, and salt; beat until stiff but not dry. Add sugar by tablespoonfuls and continue beating until mixture peaks. Place 8 large mounds of mixture on oiled baking sheet, make a hollow in the center of each. Bake about 1 hour, or until firm and very lightly browned. Cool and fill with fresh fruit or ice cream. 8 servings : Nona Smith

No-Bake Orange Balls

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ingredients 7-1/4 oz. vanilla wafers, finely crushed 3/4 cup grated coconut 3/4 cup powdered sugar 1/2 cup frozen orange juice concentrate, undiluted method Mix wafer crumbs, coconut, and sugar. Add juice and mix well. Form into 1-inch balls; roll in additional sugar. Store in container overnight. : Sylvia Sublett Jones

Orange Blossoms

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ingredients 6 oz. chocolate morsels 1/2 cup sugar 3 Tbsp. corn syrup 1/2 cup orange juice 2-1/2 cup vanilla wafers, finely chopped 1 cup nuts, finely chopped superfine sugar* * If superfine sugar is unavailable, grind regular granulated sugar in a food processor for 15 seconds method Melt chocolate morsels in double boiler over hot, but not boiling, water. Remove from heat; stir in sugar, corn syrup, and orange juice and mix until well blended. Combine vanilla wafers and nuts in a bowl; add chocolate mixture and mix well. Form into balls and roll in sugar until well coated. Seal tightly in foil and place in refrigerator for three weeks before eating. : Sylvia Sublett Jones variation Substitute mint-flavored chocolate chips for chocolate morsels

Peanut Butter Fudge

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ingredients 2 cups sugar 2 Tbsp. light Karo syrup (“white”) 2 Tbsp. butter 1/2 cup milk 4 Tbsp. peanut butter (generous measure) method Grease an 8- or 9-inch square pan. Combine sugar, syrup, butter, and milk. Cook mixture over medium heat until it forms a soft ball in cold water (234° – 240°). Remove from heat; stir in peanut butter. Beat until smooth and pour into greased pan. Cut into squares while still warm. 16 – 25 servings : Sophia Sublett Martin

No-Cook Rum Balls

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ingredients 2 cups graham cracker crumbs, finely crushed and sifted 2 Tbsp. cocoa 1 cup powdered sugar, sifted 1/8 tsp. salt 1 cup nuts, chopped 1-1/2 Tbsp. honey 1/4 cup rum method Mix graham cracker crumbs, cocoa, powdered sugar, salt, and nuts in a bowl. In a separate bowl, combine honey and rum. Gradually stir liquid into dry ingredients until the mixture holds together. If it is too dry, add a little more rum. Roll into 1-inch balls and roll balls in powdered sugar. Let the rum balls age in a cookie tin for at least a day, the longer the better. 5 dozen : Sylvia Sublett Jones

Pumpkin Cheesecake

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crust 1-3/4 cups ginger snaps crumbs 3 Tbsp. light brown sugar 1/2 tsp. ground cinammon 1/2 cup salted butter, melted (1 stick) filling 4 8-oz. pkgs. cream cheese at room temperature 1 15-oz. can puréed pumpkin 4 lg. eggs 1 cup sour cream 1-1/2 cups sugar 1/2 tsp. ground cinammon 1/8 tsp. freshly ground nutmeg 1/8 tsp. ground cloves 2 Tbsp. all-purpose flour 1 tsp. vanilla extract 1 cup chopped pecans method Preheat oven to 350°. Combine crust ingredients and mix well. Press onto the bottom and sides of a 9-inch springform pan; sprinkle chopped pecans on top of crust. Combine all other filling ingredients and mix until smooth. Pour into pan on top of pecans. Bake for 1 hour or until knife inserted in center comes out clean. : Donna Akers variations Substitute graham cracker crumbs for ginger snaps Omit pecans

Jell-O Cottage Cheese Salad

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ingredients 3 oz package Lime Jell-O 8 oz Cool Whip 1 pint cottage cheese 20 oz can crushed pineapple, drained method Sprinkle dry Jell-O powder over the top of the Cool Whip and stir to combine. Mix in the cottage cheese. Mix in the drained crushed pineapple and thoroughly combine all ingredients. Cover and refrigerate until set. : Charles Nyström Sublett variations Substitute Pineapple-Orange Jell-O

Scotch Plum Pudding

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ingredients 1 lb. flour 1 lb. carrots, grated 1/2 lb. suet 1-1/2 lb. currants or seedless raisins 3/4 cup molasses 3/4 cup syrup or fruit juices 2 lg. eggs, beaten 1 tsp. salt 1 tsp. baking soda 2 tsp. baking powder 2 tsp. cloves, ground 2 tsp. mace 2 tsp. cinnamon       For a richer pudding, substitute the following for 1 lb. of the raisins: 1/4 lb. dates 1/4 lb. almonds 1/4 lb. figs 1/4 lb. orange and citron mixed method Grease four pudding molds. Mix ingredients in order given. Fill molds 2/3 full; cover tightly with oiled paper and steam for three hours. May be kept for months. 20 servings : Sophia Sublett Martin

Virginia Apple Pudding

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ingredients 1/2 cup butter, melted 1 cup sugar 1 cup all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 cup milk 2 cups apples, peeled and chopped 1 tsp. ground cinnamon method Preheat oven to 375°. Combine butter, sugar, flour, baking powder, salt, and milk; mix until smooth. Pour into a small baking dish. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 – 5 minutes. Pour apples into center of batter; bake for 30 minutes, or until golden. 6 servings : Charles Nyström Sublett