DATE NUT ROLL
4 cups shelled pecans
4 packages dates
25 graham crackers
25 marshmallows
½ cup milk
Chop pecans and dates. Crush graham crackers with
a rolling pin. Mix with dates and nuts. Melt marshmallows in
milk over hot water and mix them in. Put the mixture on waxed paper
and form into long roll with your hands. Chill. To serve slice
¼ -inch slices and add whipped cream.
BANANA
CREAM TORTE
CRUST:
24 graham crackers, rolled fine (2 cups)
1/3 cup softened butter or margarine
2 tbs. Sugar
Combine graham cracker crumbs, softened butter or margarine
and sugar; blend well. Press 2/3 of crumb mixture firmly against
sides and bottom of well-buttered pan.
FILLING:
3 egg whites
2 packages prepared vanilla pudding
2 bananas
4 cups milk
6 tbsps. sugar
Prepare pudding according to directions on package.
Cool. Pour into crumb lined pan. Slice bananas over top of
pudding. Beat egg whites stiff but not dry, adding sugar gradually.
Spread meringue on top of bananas. Sprinkle remaining 1/3 crumb mixture
on top of meringue. Bake in gas oven (350°F.) 20 minutes.
Chill overnight before removing from pan. Serves 6 to 8.
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RUM CHIFFON PIE
2 tsps. gelatin
¼ tsp. salt
2 tbsps. cold water
½ cup sugar
2 eggs, separated
1 tsp. Rum flavoring
1 ½ cups milk
1 gingersnap crumb shell
Soften gelatin in cold water. Combine slightly beaten
egg yolks, milk, salt and ¼ cup of the sugar in the top of a double
boiler. Cook over hot, not boiling, water until mixture thickens,
stirring constantly. Remove from hot water. Add softened gelatin
to the hot mixture and stir until dissolved; chill until mixture begins
to thicken. Beat egg whites until stiff but not dry ; gradually beat
in remaining sugar. Fold into gelatin mixture with the rum flavoring.
Pile lightly into crumb shell. Chill until firm. Top with whipped
cream and sprinkle with coarsely chopped brazil nuts.
CRUMB SHELL
1/3 cup butter or margarine, melted
1 ¼ cups gingersnap crumbs
Roll gingersnaps with a rolling pin to fine crumbs; combine
with melted shortening. Spread evenly in a 9-inch pie pan, covering
bottom and sides completely; pat crumb mixture down firmly. Chill
thoroughly before adding filling.
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