Easy Peach Salad - Romain F.

I obviously was not excited to do this one.  I was going to use fresh peaches and forgot until they were gone.  Today I decided to do my last salad.  I was not able to put horseradish and peaches together in my mind.  Besides it is suppose to feed A LOT of people and I didn't want to waste a lot of fruit.  But, I found a way to make it for just 2 people.  I used just a touch of the ingredients.  I used prepared horseradish (1/16th of a teaspoon)   We were pleasantly surprised.  Not something I would look forward to, but it was OK.  It is pretty to look at in a bowl and would add interest to a set table.  It's kind of like spiced cool whip and peaches.
Easy Peach Salad - Romain F.

50  Peach Halves                                                       1  Pint Whipped Cream
1/4  C. Horseradish (drained)                                     1  tsp. Salt
2  tsp. Vinegar                                                           2  Tbs. Sugar
Lettuce Leaves

Fold all ingredients except peaches into whipped cream.  Place peach halves on lettuce leaf and fill peaches with a spoonful of cream mixture.  Yield, 50 servings

Fruit Salad - Vanna M.

This salad was tasty.  The lemon jello gave it a little different twist from Grandma M's. fruit salad.  The recipe doesn't say what size of Jello to use so I used the 6 oz. because that is what I had.  The sauce you put on it is close to grandma's.  The texture is a cross between grandma's fruit salad and an over stuffed jello salad.  See how it falls apart on the plate like fruit salad, but holds it's shape like jello.  Kind of unique.  This salad would be a totally different salad depending on the variety of fruits you put in it.  The recipe lists several but doesn't give you amounts.  That leads me to believe you just add the fruits that appeal to you.  Cherries, would add color.

Fruit Salad - Vanna M.

1  6 oz. pkg. Lemon Jello                                       1  qt. Fruit Coctail
2  C. Hot Water                                                     1/2  lb. Miniature Marshmallows
2  Eggs, Beaten                                                      Bananas
4  tsp. Vinegar                                                       Cherries
4  Tbs. Sugar                                                         Green Grapes
2  Tbs. Butter                                                         Pineapple
1  C.  Whipped Cream                                           Nuts

Dissolve Jello in Hot Water.  Let jello thicken while cooking eggs, vinegar and sugar.  Cook until smooth then add butter and cool.  To this mixture add cream, fruit and jello.  Mix thoroughly and chill until served.  Makes a large salad.  Approx. 20 servings.

5 Pound Fudge by Mildred M. and Della G.

I hear Della was a great candy maker, so I had high hopes for this recipe.  She did not disappoint.  The fudge is delicious.  My only complaint is that if I am going to make fudge out of marshmallow cream and chocolate chips, I don't want to mess with cooking and stirring a syrup until it reaches soft ball stage.  If I have to go to that hassle, I will just make my old fashioned recipe with cream and everything.  So, I am giving it a 3 because the flavor is great, but it isn't as easy as the new recipes with the same ingredients.

5 Pound Fudge by Mildred M. and Della G.

4 1/2 c sugar
1 large can evaporated milk
1/3 c butter
1 tsp vanilla
8 oz marshmallow cream
2 packages chocolate chips
1 c nuts

Cook sugar, milk, and butter, in a saucepan, to soft ball stage.  Remove from heat and add everything else.  Stir just enough to melt everything.  Pour into a greased or wax paper lined pan.

Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.

Della's Rolls by Ina R.

It isn't Della's fault, but these rolls were a flop!!  I think they caught wind of the fact that I wanted to take them to a Relief Society activity.  That is always the kiss of death for any recipe.  I definitely killed the yeast. I always have problems with recipes that require me to scald milk.  I stuck my finger in the milk and it didn't seem too hot, but it obviously was.  I wasn't sure they were ruined until I rolled them out, so I will show you the picture of my failed rolls.  I didn't have the heart to make them again, because I might just ruin them all over again, so I just made Wonderful One Hour Rolls for Relief Society.  This recipe is very similar to my mother's fabulous roll recipe, and the dough had good flavor.  So, if you think you have mastered the art of scalding milk you should definitely try them.

Della's Rolls by Ina R.

1 c milk
1/4 c shortening
1/4 c sugar
31/2-4 c flour (this may be a lot, start with 3 c)
2 or 3 eggs (I used 2)
1 yeast cake (1 T yeast)
2/3 tsp salt (make it slightly heaping)

Scald milk and cool.  Sprinkle yeast over the top and let rise a little.  Beat the eggs and everything else, starting with the smaller flour measurement, and adding more if necessary.  Let rise until double.  Melt a cube of butter.  Roll the dough out to 1/4-1/2 inch thick.  Cut in circles.  Dip in butter and fold in half.  Place on a baking sheet and rise until double.  Bake at 375 for 20 minutes.  For sweet rolls, add 1/4 c more sugar and 1/4 c more shortening.

Marshmallow Fudge Bars - Mary Mae N.

Once again I forgot to take a photo.  I took them to Pack meeting and they were almost gone and then the locusts at my house finished them off.  That said, they were not amazing.  In the future I would use my favorite brownie recipe and then add the marshmallows and frosting.  The brownie portion was dry and kind of flavorless and way too many pecans, and that is saying a lot coming from me.  There copes.so says to freeze the bars before frosting, but we just frosted them once they were cool and it worked fine.

Marshmallow Fudge Bars

3/4 C All purpose flour

1/4 t baking powder

1/4 t salt

2 T cocoa

1/2 C shortening

3/4 C sugar

2 eggs

1 t vanilla

1/2 C chopped pecans

12 soft lg marshmallows

Combine dry ingredients,  Cream shortening, sugar, and vanilla.  Blend in eggs one at a time, mix well after each.  Add dry ingredients and mix well.  Add nuts.  Spread in a greased and floured 12x8 (11.5x8) pan.  Bake for 25-30 minutes.  Cut marshmallows in half and place cut side down on baked brownies and return to oven for 3 minutes.  Cool then frost with chocolate frosting.

Glaze for Cakes - Marilyn A.

This recipe is all it says it is.  There is little to no flavor.  If you wanted a light sweet flavor on cake so the cake shines, this would be the ticket.  If  you did not like frosting, this would be a great choice.  I personally prefer cake with yummy, smooth, creamy and often thick frosting!

Glaze for Cakes - Marilyn A.

Mix powdered sugar and water until thick like glue.  Add a little vanilla and salt for better flavor.