These sound quick and easy for a sweet treat. I will list the full ingredient list instead of the in-line naming of ingredients on the card.
No Bake Fudgies
2 c sugar
1 c evaporated milk
1/2 c margarine
6 oz semi sweet chocolate chips
3/4 c sifted flour
1 c graham cracker crumbs
3/4 c chopped wlanuts
1 t vanilla
Combine sugar, evaporated milk & margarine in a sauce pan. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add in chocolate chips. Stir until completely melted. Add flour, graham cracker crumbs, walnuts & vanilla. Mix well. Spread in a well greased 11x7x1 1/2 in baking pan. Cool & cut into squares.
Lemon meringue pie features that great cloud of fluffy egg white on the top of a lemon pudding base. A lot of people love it – while a lot of people don’t. For me, I need that meringue to be more cooked and prefer Angel Pie, which features a pavlova style meringue base with the lemon pudding underneath a mound of whipped cream. Either way, the combination of lemon and creamy, sweet meringue is a good one.
Lemon Meringue Pie
1 cup sugar
2 egg yolks
1/8 tsp salt
2 egg whites
1/3 c cornstarch
2 Tbsp butter
2 scant cups boiling water
2 medium size lemons, rind & juices
Put sugar, salt & corn starch in upper part of double boiler and mix, then add, gradually at first, the boiling water. Cook directly over heat until thickened, stirring constantly. Place over hot water & cook for 10-12 minutes. When mixture is clear, stir in egg yolks beaten slightly & mixed with lemon juice & rind. Cook 2 minutes more. remove from fire & add butter. When cool fill baked pie shell. Add meringue made by beating egg whites until stiff, adding sugar to taste & a few drops of lemon juice. Brown delicately in oven.
There used to be several fruit pie filling companies that canned their wares and sold them at grocery stores nationwide in the US. Comstock, Lucky Leaf and Wilderness were three. Both Comstock and Wilderness are now owned by Duncan Hines. It’s a little difficult to find information on this because so many search results give the actual product. I guess it doesn’t matter, really. If you want to make this recipe, I’d guess any raisin fruit filling would do just fine. (I can imagine my sister reading this and thinking ‘yuck’ since she doesn’t like raisin or mince meat pie, but I love it!)
Holiday Raisin Pie
1 9″ or 10″ baked pie shell
1 can (22 oz) raisin fruit filling
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 package (3 1/4 oz) instant vanilla pudding
1 1/4 cups milk
1/2 cup fresh whipping cream or whipped topping
Combine softened cream cheese, powdered sugar, pudding mix and milk. Beat until smooth. Fold in raisin fruit filling. Pour into baked pie shell. Refrigerate 4-5 hours. Top with whipped cream before serving.
Here’s a no-bake cookie bar that sounds pretty good. You could even add chocolate chips and it would be like a s’more or rocky road bar. There are two versions of the recipe here, one with a teeny tiny bit more detail. Sounds delicious!
Graham Marshmallow Squares (Erlane Williams)
1 c sugar
3/4 c butter
Beat eggs with fork, then add sugar & butter. Cook in double boiler about 1/2 hour on simmer.
Cool before adding the following ingredients:
1 tsp vanilla
2 1/2 c graham cracker crumbs
1 c shopped nuts
1/2 large package of small marshmallows
Mix all together & put into 9×13 pan. Refrigerate 3-4 hours.
Coming to you from First National Bank (a good neighbor), here’s a 7 ingredient wheat bread. I freely admit I’m not much of a bread maker, this does seem fairly straightforward. The instructions are clear and include approximate times for the steps.
Good Neighbor Wheat Bread
4 c whole wheat flour
2 c in bleached flour
1 T honey
1 1/2 t salt
3 c water
1 cake yeast
1/4 c wheat germ or whole wheat berries, or cracked wheat
Dissolve yeast in 1 c lukewarm water. Sift whole wheat flour and white flour together. Sift again adding salt. Add 2 c lukewarm water to yeast-water mixture. Pour in honey. Add flour to mixture. Add wheat germ, wheat berries or cracked wheat. Stir ingredients together only until flour is moistened. Knead on floured board until dough reaches desired elasticity (about 3 minutes). Place in greased bowl. Cover and let rise until double in bulk (1 hour). Punch down. Cover and let rise again (about 45 minutes). Divide into two equal portions. Pre-heat oven to 400•. Place dough in baking pan with bottom and first inch of sides greased. Bake at 400• until brown. Lower heat to 350•. Total baking time about 1 hour. Test for doneness by rapping too (gives a hollow sound when done). Remove from me oven. Let cool on a rack in pan about 10 min. Knock out of pan. Serve warm or cold.