Ann Dodd, F.H.S. Blueberry Mixture 1 large package black cherry gelatin1 can blueberry pie filling1 small can crushed pineapple Mix gelatin by instructions on package, cutting water 1/2 cup Add pie filling and pineapple. Pour into Pyrex dish. Congeal. Topping 1 cup sour cream3 or 4 oz cream cheese1/2 cup sugarNuts (optional) Mix sour cream, … Continue reading Blueberry Dessert
Ann Dodd
Oreo Pie
Ann Dodd, F.H.S. 1 lb Oreo® cookies1 (8 oz) cream cheese1 large box instant chocolate pudding1 cup powdered sugar1 (12 oz) Cool Whip®1 stick oleo Crush Oreo® cookies. Melt oleo and pour over cookies. Pat into bottom of sheet cake pan, 9x13 inches. Combine cream cheese and powdered sugar and 1 cup Cool Whip®. Pour … Continue reading Oreo Pie
Pina Colada Cake
Ann Dodd Cake: 1 package yellow cake mix1 package instant vanilla pudding1/2 cup plus 2 Tbsp rum1/3 cup oil4 eggs1 (8 oz) crushed pineapple, well drained1 1/4 cup cream of coconut Combine cake mix and pudding, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat. Pour into tube pan. Bake at 350° … Continue reading Pina Colada Cake
Rum Cake
Ann Dodd, F.H.S. Cake: 1 cup chopped pecans1 box yellow cake mix1 (3 3/4 oz) vanilla instant pudding4 eggs1/2 cup cold water1/2 cup Wesson® oil1/2 cup Bacardi® dark rum Glaze: 1/4 lb butter1/4 cup water1 cup granulated sugar1/2 cup Bacardi® rum Preheat oven to 325°. Grease and flour 10 inch tube or 12 cup Bundt … Continue reading Rum Cake
Corn Bread
Ann Dodd, F.H.S. 1 1/4 cup home ground corn meal1/2 cup flour1/2 tsp soda1 1/4 tsp baking powder2 Tbsp sugar1 egg 1 tsp salt1 1/4 cup buttermilk1/4 cup oil Combine all together. Pour into hot skillet which has greased. Bake at 425° until done.
Cafeteria Rolls
Ann Dodd, F.H.S. 2 1/2 Tbsp yeast7/8 water Combine. 7 1/4 cup flour3/4 plus 1 Tbsp dry milk1/2 cup plus 1 Tbsp sugar1 Tbsp salt3/4 cup plus 1 Tbsp shortening1 cup plus 2 Tbsp waterButter Blend dry ingredients. Add melted shortening. Add yeast water. Gradually add last water slowly and beat well. Bake 400° oven … Continue reading Cafeteria Rolls
Chocolate Pie
Ann Dodd, F.H.S. 2 cups sugar4 Tbsp cocoa4 eggs, separated2/3 cup flour4 cup milk1 tsp vanilla1/2 tsp. butter flavor1 stick of oleo2 pie shells Mix cocoa, sugar, milk, flour, and egg yolks. Cook over medium heat. Heat until thickened. Add oleo and flavoring. Pour into 2 baked pie shells. Top with meringue made from egg … Continue reading Chocolate Pie
Cherry Pie
Ann Dodd, F.H.S. Filling: 8 oz cream cheese2/3 cup sugar1 (12 oz) box Cool Whip®1 package French vanilla instant pudding1 1/2 cup milk1 can cherry pie filling Crust: 3/4 cup oleo1 1/3 cup flour3 Tbsp sugar Crust: Cook 15 minutes, then cool. Filling: Beat cream cheese and sugar. Fold in 1/2 of Cool Whip®. Spread … Continue reading Cherry Pie
Blueberry Pie
Ann Dodd, F.H.S, 1 (9 inch) crumb crust1/4 cup cold water1 envelope unflavored gelatin1/3 cup lemon juice1 can condensed milk1 cup sour cream1 (1 lb 5 oz) can blueberry pie filling Put water and gelatin in small saucepan. Place over direct heat and stir until dissolved or mixture is clear. In medium size bowl, combine … Continue reading Blueberry Pie
Cherry Pie
Ann Dodd, F.H.S. Pie: 8 oz cream cheese2/3 cup sugar1 (12 oz) box Cool Whip®1 package French vanilla instant pudding1 1/2 cup milk1 can cherry pie filling Crust: 3/4 cup oleo1 1/3 cup flour3 Tbsp sugar Cook 15 minutes. Cool. Beat 8 ounces cream cheese and sugar. Fold in 1/2 of Cool Whip®. Spread over … Continue reading Cherry Pie
