Persimmon Pudding

Ingredients:

3 persimmons, the big orange kind. Should be ripe to the point of
almost falling apart, as you put them through a sieve and use only
the pulp. I buy them about two weeks before I want to make the
pudding.Mix with 1 cup water. I use the water to help push the pulp
through.
1 cup sugar
2 eggs
3 T. melted butter
1 pint milk
1 1/2 cups flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon

Directions:

Put pulp and milk mixture aside, add all dry ingredients to eggs and melted butter. Beat in pulp and milk. Bake 1 1/2 hour to 2 hours in 325 degree oven. Cover for first hour, and stir every half hour or
so. Sounds complicated, but it isn't, and the pudding is unlike anything you've ever tasted. Ends up as a dark, waxy pudding with a taste a little similar to rich dates, only better.

Thanks to Jean Stewart!

Sour Cream Biscuts

Ingredients:

1 Stick of butter (melt in microwave)
1 Cup of sour cream
1 Cup of flour self rising

Directions:

Mix all three ingredients together in glass bowl and then scoop small balls of the mixture into a mini muffin pan that has been sprayed with a non-stick cooking spray(any larger and they won't cook right). Bake at 400 degree for 20 minutes.

NOTE:These are very easy to make and are bite size, so great for parties. Make sure though you mix the ingredients in a glass bowl. For some reason they don't bake right if you mix them in anything else.


Thanks to Laura J.!

Standard Nanaimo Bars

Ingredients:

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
---
Filling:
1/3 cup butter
3 Tbsp custard powder, Bird's brand (ask your grocer)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
---
Topping:
8 ounces semisweet chocolate
2 Tbsp butter
---
Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth.
Whisk egg with vanilla and stir into butter mixture. Remove from heat.
Stir in crumbs, coconut and nuts. Press evenly over bottom of greased
9" square pan. Chill until set, at least 20 min.
---
Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk.
Gradually beat in sugar. Spread over chilled base and let set in fridge.
---
Topping: Melt together chocolate and butter; stir until smooth.
Spread in even layer over chilled filling. Store in fridge until choc. topping
begins to harden. Score topping into bars. Cut before totally solid, use a hot knife,
wipe clean between cuts. Store in fridge or freeze for up to 2 months.
NOTE: These look wonderful on a try of goodies and people love them.
---------------
VARIATION: Peanut Butter Filling
2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted
----
VARIATION: Grand Marnier Filling
2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated
----
VARIATION: Cherry Filling
1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring
---
VARIATION: Mint Filling
1/3 cup butter
3 Tbsp custard powder, Bird's brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.
---
VARIATION: Cappuccino Filling
2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)
---
VARIATION: Bailey's Irish Cream
1/3 cup butter
3 Tbsp custard powder, Bird's brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey's Irish Cream
2 - 3 cups icing sugar

Thanks to Lis!

Magic French Fudge

Fudge recipe

I've made this recipe for years b/c it's so easy and yummy

Ingredients:

3 cups (1 500 gram package) semi sweet Chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla
1/2 cup chopped nuts

Directions:

In top of double boiler melt chocolate over boiling water, stirring occasionally. Remove from heat and stir in Condensed milk, salt, vanilla and nuts. Spread mixture evenly into wax-paper lined 8"x8" baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Tightly cover any leftovers. .

Thanks to Robyn L!

Gingerbread Pumpkin Trifle

Ingredients:

13-16 oz. gingerbread loaf, or one box mix gingerbread, prepared
29 oz. can pumpkin pie mix (NOT canned pumpkin)
lg. box instant vanilla pudding
1 cup milk
8 oz. cream cheese, softened
8 oz. Cool Whip

Directions:

Cut gingerbread into one-inch cubes. Beat together pumpkin pie mix, pudding mix, and milk until smooth. In another bowl, beat together the cream cheese and Cool Whip. In a trifle bowl (or other large glass bowl), layer the gingerbread, pumpkin, and cream, ending with the cream on top. Garnish with a tough of grated nutmeg, a sprinkle of crushed, toasted nuts, or crushed gingersnaps. Keep chilled until ready to serve.

Thanks to Julia/ escondita!

Easy Turtle Pumpkin Pie

Prep: 15 minutes plus refrigeration

Ingredients:

1/4 cup plus 2 tbsp caramel topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup plus 2 tbsp Planters Pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Coll Whip Whipped Topping, thawed, divided

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork.
Store leftovers in the refrigerator.

Thanks to Pam3!

Three Ingredient Cookies

Ingredients:

1 package (18.25 oz.) cake mix
2 cups frozen whipped topping, thawed
1 large egg
powdered sugar

Directions:

Preheat oven to 350 degrees. Mix cake mix, whipped topping and egg with electric mixer. Roll spoonfuls of dough in powdered sugar and place on cookie sheet.

Bake 7 to 8 minutes.

Makes 24 cookies.

Can be made with any flavor cake mix. I purchased 2 boxes lemon, one box coconut supreme and one box French vanilla just last week when they were on sale to make these for the holidays.

Thanks to Ruth C.!