Skip to content
Yield
9×13 pan
Ingredients
- 15 double graham crackers
- 1 cup chopped nuts
- 1 cup brown sugar
- 1 oz unsweetened chocolate
- ½ cup butter
- 1 tsp vanilla
- 2 slightly beaten eggs
Directions
- Break wafers
- In top of double boiler combine sugar,chocolate, butter, vanilla and eggs.
- Cook till thick
- Pour over nuts and wafers & mix
- Press in pan
- Keep in fridge
Yield
1 pudding
Ingredients
- ½ cup brown sugar
- 1 cup flour
- 1 cup raisins
- ½ tsp baking powder
- ½ cup milk
Directions
- Mix these together and place in greased bowl:
- Cover with 2 cups boiling water and 1 cup brown sugar with Nutmeg to flavour and 1 tbsp butter
- Mix till sugar is dissolved and pour over dough. Bake 30 minutes.
Yield
1 pie
Ingredients
Directions
- 38
chocoate wafers crushed. Blend in 5 tbsp very soft butter with pastry
blender. Press in bottom of 8 inch pan. Save ¼ cup for topping
- Put pan in frig
- Melt 20 large marshmallows in ½ cup milk in double boiler. Cool
- Whip ½ pint of whipped cream then add to marshmallows. Mix well
- Add 1 oz chilled green crème do menthe, then 1 oz white crème de cacao.
- Food colouring may be added to get desired colour
- Pour into crust. Garnish with remaining crumbs
Yield
9×13 pan
Ingredients
- ½ cup butter
- ¾ cup white sugar
- 2 tsp cocoa
- 1 beaten egg
- ½ box graham wafers broken
- ¾ cup walnuts
Directions
- Boil
butter, sugar,cocoa and egg one minute over low hear, and then pour
over broken wafers and walnuts. Ice with chocolate butter icing.
Tarah and Elaine Maynard
Yield
1 pie
Ingredients
- 1 quart berries
- ½ cup sugar
- ½ cup water or juice
- 1 tbsp cornstarch
- 1 tbsp minute tapioca
- remaining berries
Directions
- Cover baked piecrust with raw berries less 1 cup.
- Combine sugar, water, cornstarch and tapioca and cook until thick and tapioca is dissolved:
- cover raw berries with cooked mixture. Cool. Serve with whipped cream.
