Pineapple Sherbet

1 cup crushed pineapple
1 quart water
2 cups sugar
juice of 2 lemons
1 teaspoon of grated lemon rind
Boil sugar, water, and lemon rind together to make a syrup. Blend
the syrup with the lemon juice and pineapple. Freeze.

Fruit-Gelatin Salad

1 envelop gelatin, unflavored
½ cup cold fruit juice
1 cup hot fruit juice
¼ cup sugar
¼ teaspoon salt
¼ cup lemon juice
1½ cup well drained, diced fruit
Soften gelatin in cold fruit juice. Add hot fruit juice, salt, and
sugar. Sir until dissolved. Add lemon juice. Chill until mixture is
semisolid. Stir in diced fruit. Pour into large or individual molds.
Chill until firm. Remove from mold onto salad greens. Serves six.
Hint: Unflavored or plain gelatin comes in 1 tablespoon (1 ounce)
packets. It should be softened in cold water or other liquid, then
dissolved completely in hot liquid. Flavored gelatins are dissolved
by adding boiling water, then any other liquid to cool.

Pink Arctic Mold

2 small packages cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
1 can whole cranberry sauce
1 9-ounce can crushed pineapple
1 cup nuts
1 cup whipping cream, whipped
Mix cream cheese, mayonnaise, and sugar well. Fold into whipped
cream. Fold other ingredients into mix. Freeze.

Baked Custard

2 cups milk
2 eggs
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Heat milk to scalding in a double boiler. Beat eggs, adding sugar,
salt, and vanilla until creamy. Beat in hot milk. Pour into custard
cups and set cups in a pan of hot water. Bake at 325 degrees F.
until firm (a toothpick inserted in center will come out clean)
about 30 minutes. Cool before serving.

Banana Pudding

4 to 6 bananas, sliced thinly
1 box vanilla wafers
ingredients for Baked Custard
Preheat oven to 450 degrees F. In large baking dish or ovenproof
bowl, layer vanilla wafers and banana slices until dish is full. Mix
ingredients for the Baked Custard and pour custard mixture over
layered wafers and bananas. Bake at 450 degrees for 10 minutes.
Reduce temperature to 350 degrees and bake 30 minutes or until
custard is firm. Top with meringue.

Easy Fudge

1 (8-ounce) package cream cheese
6 cups confectioners’ sugar
¼ teaspoon salt
½ cup cocoa
1 teaspoon vanilla
¾ cup chopped nuts
Butter or oil a 9-inch square pan lightly. Place cream cheese in
large bowl and bring to room temperature, then work with spoon
until soft and smooth. Sift confectioners’ sugar, salt, and coca
together and blend into cream cheese until mixture is smooth
and creamy. Add vanilla and nuts and blend well. Press mixture
into pan and chill until firm. Cut into squares. Makes up to 24
servings.

Buttermilk Fudge

2 cups sugar
½ cup butter
1 cup buttermilk
2 tablespoons corn syrup
1 teaspoon baking soda
1 tablespoon vanilla
nutmeats, chopped (pecans, walnut, your choice)
Blend sugar into butter, then blend in buttermilk, syrup, and
baking soda. Place in a pan on low heat and stir until mix dissolves.
Cook, stirring, until candy mixture makes a soft ball when dropped
into cold water. Cool until lukewarm, beating, then add vanilla
and chopped nutmeats. Pour into a butter dish and cool. Cut
into small squares.

Pecan Pralines

1½ cup pecans, halves
2½ cups brown sugar
1 cup sugar
¼ cup corn syrup
1 teaspoon vanilla
¼ teaspoon salt
1½ cups milk
Combine all ingredients except vanilla and pecans in a sauce pan,
mix well, then cook, stirring constantly until it makes a soft ball
when dropped into cold water. Let cool until lukewarm then add
vanilla and pecan halves. Drop each pecan half coated with candy
on wax paper and let cool.

Quick Spiced Peaches

1 large can cling peach halves
½ cup sugar
½ cup cider vinegar
1 tablespoon mixed pickling spices.
Drain peaches, pouring syrup from can into a large sauce pan.
Add sugar, vinegar, and spices. Boil 10 minutes. Lower heat, add
peach halves, and simmer for 5 minutes. Remove from heat, cover,
and let fruit stand in syrup until cool. Transfer to a large jar and
refrigerate until needed. Makes 2½ cups.

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