Mamaw Ashby's Warm Banana Pudding

3 1/2 tablespoons all purpose flour
1 1/3 cups sugar
dash of salt
3 eggs, seperated
3 cups of milk
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers
6 medium bananas
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract

Combine flour, 1 1/3 cups sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk,
mixing well. Stir into dry ingredients, cook over medium heat, stirring constantly until smooth and thickened.
Remove from heat and stir in 1 teaspoon vanilla. Layer one third of wafers in a baking dish. Slice 2
bananas and layer over wafers. Pour one third of the pudding mixture over bananas. Repeat layers twice.
Beat egg whites (they need to be at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons
sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until
blended. Spread meringue over pudding, sealing to the edge. Bake at 425 for 10 minutes of until lightly
browned.
Now, that is the long way of doing it. My mother however, used the large box of cook and serve vanilla
pudding. It was easier and almost as good.

Chocolate Cobbler

1 stick margarine or butter
1 cup flour
3/4 cup sugar
1 teaspoons baking powder
1 1/2 Tbsp.cocoa
1/2 cup milk
1 tsp. vanilla
1 cup sugar
1/4 cup cocoa
1 1/2 cup boiling water

Melt margarine in 13x9 pan in 350 oven. Mix
flour, 3/4 cup sugar, 1-1/2 Tbsp. cocoa, 1 tsp.
baking powder, milk and vanilla in small bowl.
Spoon this batter over melted margarine. Do not
mix margarine into batter.

Mix 1 cup sugar and 1/4 cup cocoa together.
Sprinkle over batter. Pour boiling water on top.
Bake at 350 for 30 minutes, or until done.

Top with whipped topping or ice cream. I think
Cherry pie filling may be good as well!

Blueberry Trifle

1 small package instant white chocolate instant pudding
1 1/2 cups milk
1/4 cup sugar
2 teaspoons corn starch
dash nutmeg
1/4 cup water
1 pint (2 cups) fresh blueberries
4 slices pound cake (use the store bought if you
want) cut into cubes
Whipped Cream

Prepare pudding using the 1 1/2 cups milk. Chill
while preparing blueberry mixture. In medium
saucepan, combine sugar, corn starch and nutmeg,
mixing well. Add water and 1 cup of the blueberries.
Bring to a boil, simmer 5 minutes or until slightly
thickened. Refrigerate until slightyly cooled. Stir in
remaining cup blueberries. Refrigerate 30 minutes or
until cooled.
In 4 parfait glasses, layer half each of cake cubes,
pudding and mixture. Repeat layers and top with
whipped cream. Enjoy!


Apple Dumplings

3 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
3/4 cup milk
6 cooking apples, peeled and cored
1/4 cup firmly packed brown sugar , divided
1 1/2 teaspoon cinnamon , divided
1/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups hot water
1 tablespoon margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually
add milk, stirring to make a soft dough. Roll dough into a 1/4" thick rectangle on a lightly floured surface;
cut into six 7 - inch squares.

Place one apple on each pastry square. Fill core of each with 2 teaspoons brown sugar and sprinkle with 1/4
teaspoon cinnamon. Dot each with 2 teaspoons butter. Moisten edges with water, bring corners to center,
pinching edges to seal. Place dumplings in a lightly greased baking dish. Bake for 35 minutes,

Combine 1 1/2 cups sugar, 1 1/2 cups water, 1 tablespoon butter, 1/4 teaspoon cinnamon and nutmeg in a
medium saucepan; bring to a boil. Reduce heat,and simmer 4 minutes, stirring occasionally until butter
melts and sugar disolves. Pour syrup over dumplings, serve immediately.

Martha's Fudge

Here is my mom's, probably the same off the marshmallow cream jar....but it is tried ,true & YUMMY!.

3 cups sugar
2/3 cup evaporated milk
3/4 cup margarine or butter (1 and a half sticks)
1 tsp vanilla
1 bag (12 ounces) semi sweet chocolate chips*
1 - 7 oz jar marshmallow cream

In a heavy sauce pan, stir until blended the sugar, evaporated milk and margarine. Bring to a rolling boil,
and stir while boiling for 5 minutes (time it - this is exactly correct.) When the 5 minutes are up, remove
from heat, and stir in marshmallow cream, vanilla, then chips (stir in the chips slowly but briskly - this will
start to set up if you don't work quickly and carefully.) Pour into a bettered 9x13 pan. Let cool for an hour,
cut into small pieces and place in a container with wax paper separating layers.

*I have used milk chocolate chips, which produce a lighter color fudge, and somewhat softer texture. Great
flavor. I used peanut butter chips once too, very good but again, softer texture. I used peanut butter/milk
chocolate chips, not a good flavor or color.


Catt's Lemon Bars

1/2 cup margarine, softened
1 cup flour
1/2 cup powdered sugar
Mix and press into an 8 x 8 greased pan. Bake at 350 degrees for 15 minutes. Remove and prepare next
layer.

1 cup sugar
2 tablespoons flour
2 eggs
1/2 teaspoon baking powder
3 tablespoons lemon juice

Mix and pour over bottom layer. Bake 20 - 25 minutes longer. Sprinkle with powdered sugar.

This is my Mamaw's “Any Fruit” Cobbler

1 stick of margarine
3/4 cup all purpose flour*
1 cup sugar
2 teaspoons baking powder
3/4 cup milk
1 can pie filling (I used fresh raspberries I cooked down last week)

In a 7x9 inch pan, melt the margarine in 350 degree oven. Whisk together flour,
sugar, milk and baking powder. Pour over melted margarine and do not stir.
Spoon fruit into flour and butter but still do not stir. Bake at 350 for 30
minutes at 350 degrees or until golden brown.

Hope this is what you are looking for!

Catt

*this is much better if made with self rising flour. Omit the baking powder if you use self rising flour.

Just a Helpful Tip!
No Mess CupCakes!


I hate making cupcakes - they are messy, I get batter everywhere, and I always end up with either too many
and have really flat cupcakes or not enough to fill out the cupcake holders then they are really big.
I like making cupcakes though, because then I get 24 servings - as opposed to 12-14 if I bake it in an oblong
pan, and even less if I bake them in round pans. So tonight, I was going to make cupcakes so they would
last the weekend, and as it was mixing, I reached for my spatula and there was an idea - an ice cream
scooper. I used it, and it worked great! I got 24 perfect cupcakes, not a lot of mess, and they baked at just
the right size! Now I don't have to dig out my bowl with the spout on it, and drag cupcake mix all over the
pan. So, now to bake almost 100 cupcakes for the boys school parties, I am not dreading it!


Homemade Brownies (Catt's mom's recipe)

3/4 c. butter, melted and cooled slightly
1 1/2 c. sugar
1 1/2 t. vanilla extract
3 eggs
3/4 c. flour
1/2 c. cocoa
1/2 t. baking powder
1/2 t. salt
1 c. chocolate chips (can use peanut butter chips)

Preheat oven to 350 F. Grease an 8x8x2 pan. Blend together melted butter, sugar and vanilla. Add eggs
and beat well. Combine flour, cocoa, baking powder, and salt, gradually adding to egg mixture, beating
until blended. The best way to do this is by using a Kitchen-Aid- put all wet stuff in the bottom of the
mixer- then the dry ingredients. Hold out a teaspoon of the cocoa and flour and mix them in with the
chips. Set aside. Give the mixer a quick 1 min. spin, then fold in the chips with a spatula. Mix them in
with the cocoa and flour so they won't sink to the bottom.
Pour into pan, and bake for 45 min. or until brownies pull away from pan. Cool completely and cut. They
come out very thick!

One Bowl Brownies

4 squares Baker's Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over
edges to form handles. Grease foil. Microwave chocolate and butter in large microwavable bowl on HIGH 2
minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture
until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended.
Spread in prepared pan. Bake for 30 to 35 minutes or until toothpick inserted into center comes out with
fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.

Makes about 24 brownies

Tip: For cakelike brownies, stir in 1/2 cup milk with eggs
and vanilla. Increase flour to 1 1/2 cups.

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