Time for a cookie recipe

These are John's all time favorite cookie.  He especially loves them frozen. That also keeps them out of my sight.

Hello Dolly Cookies
1/4 cup butter,melted
1 1/4 cup crushed graham crackers
1 cup chocolate chips (semi-sweet)
1 cup coconut
1 cup chopped nuts
1 can sweetened condensed milk
Mix butter and graham crackers. Press into 8x8 pan. Sprinkle chocolate chips and walnuts on top.  Pour sweetened milk evenly on top. Then sprinkle with coconut.  Bake at 350 for 30 minutes.  Cut into bars when cool. Yield 12 bars.

Grapefruit Slush

It's trying to get warm and we know that overnight Summer will appear and it will be in the 90's. So this recipe will cool you down on those hot days.

 Grapefruit Slush
2 cups water
2 cups sugar
2 (16 oz) grapefruit sections with juice
2 (13 oz) crushed pineapple with juice
1 med bottle maraschino cherries, drained and chopped
Conbine sugar and water, bring to boil, stirring to dissolve sugar.  Cool. Add grapefruit, pineapple and cherries. Freeze to slush.
Spoon slush into sherbet dishes. Cover with guava juice, cranberry juice or ginger ale. Add a tounch of grenadine it desired.

Christmas Dessert (aka Peppermint Cake)

From the kitchen of: June Holt

Crust Ingredients:
1 lg. box vanilla wafers--12 oz.
1/2 c. melted butter or margarine

Crush wafers--combine with butter and press 2/3 in bottom of 9x13 pan. Reserve rest for top.

Chocolate Layer Ingredients:
1 1/2 c. powdered sugar
1/2 c. butter softened
4 eggs
2 sq. melted unsweetened chocolate
2 tbs. Hershey cocoa
1 tsp. vanilla

Mix these ingredients in order given. Mix long enough for mixture to thicken (5-10 minutes). Spread over crust.

Peppermint Layer Ingredients:
7 oz. jar marshmallow cream
1 c. whipping cream whipped
1/2 c. crushed peppermint candy--crush in blender
1 c. nuts (optional)

Whip cream--add marshmallow cream and peppermint candy. Spread over chocolate layer. top with rest of crust. Freeze---Allow to defrost 1/2 hour before serving.

Note from Jen: Buffer asked me for this recipe before Christmas. Sadly, I didn't check my email until this week. But it was a good reminder for me to start working on this blog again. I think that once a week was a little overwhelming. Let's try once a month. And I'm all for requests!

Pavlova

From the kitchen of:

Ingredients:
5 egg whites
1 1/4 cups sugar
1/2 tsp. cornstarch
1/2 tsp. white vinegar
1/2 tsp. vanilla

Whisk egg whites until fluffy and holding in peaks. Fold in 1/2 of sugar and all other ingredients. Add remaining sugar and whisk for four minutes until stiff peaks.

Use a baking sheet lined with parchment paper in a 10" circle. Shape pavlova mixture into a round about 2 inches high. Back at 275 for 1 1/4 hours. Remove from oven and turn upside down onto a serving plate. When cool, frost with whipped cream and fresh fruit.

Note from Jen: A truly international dessert. I was told Grandma June got this Australian dessert named after a Russian ballerina while serving their mission in Ireland. I know that my family has shared it with people from Germany, Brazil, Japan, Taiwan, Italy, Mexico, and Argentina to name just a few. How about your families? Who have you shared it with?

Pineapple & Coconut Sherbet

From the kitchen of:  Evelyn I. Vernon

Ingredients:
1 can #2 crushed pineapple
1 can condensed milk
3 c. sugar
4 1/2 c. milk
1 c. coconut
Juice of 2 1/2 or 3 lemons
1 pint shipping cream (whipped)

Dissolve the first three ingredients, heat until sugar melts.  Add rest of ingredients putting whipping cream that has been whipped in last.  Have everything cold when you add it.  Freeze and serve.

Note from Jen:  I thought something cold for the Fourth of July might be nice!  (Mom's guessing that #2 can is a 14 oz. can for the pineapple.  Try it and see.)  Happy Independence Day everyone!

Death By Chocolate

From the kitchen of:  Relief Society
Date:  8-11-97

Ingredients:
2 pkg. Jello No-Bake Chocolate Silk Pie
1 pkg. Chewy Fudge Brownies
1 twelve ounce Cool Whip
1 pkg.  Skor Bar Bits or 4-6 Skor Bars

Make pie filling according to pkg. directions (discard crumbs).  Refrigerate.  When brownies are cool, cut in 1 inch pieces (9x13 pan).  Make two layers in each bowl.

Each layer has:
1/4 pan brownies
1/4 c. Skor Bits
1/4 of Chocolate Mouse
1/4 pkg. Cool Whip

(One of  Sandie's favorite--even though she doesn't like chocolate)

Note from Jen:  I think this is supposed to be in TWO triffle bowls.  But I'm not sure.  Try it and see.  Enjoy!