Maystar Family Cookbook
NUTTY CHOCOLATE CARAMEL BARS
HEATH BAR CAKE
CHOCOLATE TRUFFLE PIE
FRANGO MINT CHEESECAKE
DEATH BY CHOCOLATE
MAGNIFICENT ICE CREAM PIE
VANILLA ICE CREAM
TUTTI FRUTTI ICE CREAM
FROZEN LEMON DESSERT
APPLE BROWN BETTY
NEW YORK CHEESECAKE
ANNETTE LONGHURST'S HASTY PUDDING
CHERRY ALMOND DESSERT
CHOCOLATE MOUSSE CAKE
LEESA'S CREAM CHEESE FRUIT SALAD
FRENCH PIE PASTRY
NO FAIL PIE CRUST
BASIC PIE PASTRY
BELVA'S PIE CRUST
MOM'S APPLE PIE
GRANDMA MERCEDES ELLIS' APPLE PIE
NORTHWEST MARIONBERRY OR BLACKBERRY PIE
APPLE CIDER PIE
LEMON MERINGUE PIE
MICROWAVE CARAMEL CORN
PEANUT BUTTER POPCORN
1 (14 oz.) pkg. caramels
Melt caramels in 1/3 c. evaporated milk in saucepan, stirring
constantly. Combine cake mix, 1/3 c. evaporated milk, margarine and pecans in bowl;
mix well. Spread half the mixture into lightly greased 9 x 13 inch baking pan. Bake at 350
deg. for 6 minutes. Pour caramel mixture over top. Sprinkle with chocolate chips. Top with
teaspoonfuls of remaining cake batter. Bake for 18 minutes. Cool completely in pan. Cut
1 pkg. German chocolate cake mix
Prepare and bake cake using package directions for 13 x 9 inch cake
pan. Make 32 holes in cake with handle of wooden spoon. Pour condensed milk and
caramel fudge topping over cake. Top with whipped topping. Sprinkle crushed candy over
topping. Chill until serving time.
2 cups (12 oz.) chocolate chips
In a microwave safe dish, combine the chips and 1/2 c. cream, cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temp. Stir in sugar and vanilla. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high 1/3 at a time; mix well. Spoon into crust. Chill for 3 hours and garnish with whipped cream and candies just before serving.
3 - 8 oz. pkg. cream cheese
Beat until smooth. Barely soften 14 mint Frangos and blend into cream cheese mixture. Make graham cracker crust and line pan. Pour Frango mixture into crust and bake at 375 deg. for 35 minutes. Remove from oven and let cool for 30 minutes.
1 pint sour cream
Blend together and spread on cheesecake after it has cooled for 30 minutes. Bake at 400 deg. for 10 minutes and remove and let cool at room temp for at least 1 hour. Chill a minimum of 12 hours.
Mix together well and bake in a greased 9 x 13 inch an for 25 to 30 minutes at 350 deg. For a double chocolate brownie, mix in 6 oz. chocolate chips just before baking. Cool and cut into 1 inch cubes.
Make 2 pkgs chocolate instant pudding as directed on package. Layer the following 3 times in a large glass bowl in this order, brownies, pudding, 1 large container of cool whip or 1 quart of whipping cream, whipped and 4 crushed Heath bars. If using real whipped cream, serve shortly after assembling.
MAGNIFICENT ICE CREAM PIE - JUDY BELL
Judy says you can use any combination you like, but here are two of her favorites.
#1 - CHOCOLATE ORANGE
1 sugar cookie pie crust (pre-made)
Spread piecrust with orange marmalade. Spoon mango sherbet or ice cream in to make a full pie (about 1 bowl short of 1/2 gallon.) Cover with magic shell and freeze until ready to serve.
#2 - chocolate cookie piecrust
small jar of raspberry preserves
Spread pie crust with raspberry preserves or jelly. Add 1/2 of chosen ice cream, then 1/2 pint of raspberries, remainder of ice cream and top with slivered almonds.
VANILLA ICE CREAM - WALT CARTER
4 cups cream
Beat eggs, add remaining ingredients. Freeze according to directions on your ice cream maker.
TUTTI FRUTTI ICE CREAM - CELIA MAYBEE
1-1/2 quarts half and half
Combine ingredients. Chill before pouring into ice cream freezer. Use instructions for your machine to freeze the ice cream.
FROZEN LEMON DESSERT - RITA STARK
3/4 cup cornflake crumbs
Combine corn flake crumbs, butter and sugar. Press into bottom and sides of 8 inch pie pan or ice cube tray. Remove 2 to 4 Tbsp. mixture and reserve for topping.
2 eggs, separated
Beat egg yolks until thick and lemon colored. Combine with Eagle Brand condensed milk. Add lemon juice and lemon peel. Stir until thickened.
Beat egg whites until stiff but not dry. Gradually beat in the 3 tablespoons sugar. Fold gently into lemon mixture. Pour in crumb-lined container. Top with reserved crumbs. Freeze until firm. Cut into pie shape wedges or bars to serve.
Makes 8 servings. Note: if frozen too hard, set pan on hot, wet towel for a few minutes before serving.
LAMINGTONS - (FROM AUSTRALIA)
2 cups graham cracker crumbs
Grease baking pan. Combine graham cracker crumbs with melted butter . Arrange one-third of this mixture in bottom of pan. Put in half of the apples, sliced thin, combined with sugar, spices, lemon juice and water. Cover with one-third of crumbs, then rest of apples, and rest of apples. Top with remaining crumbs. Cover and bake at 375 degrees for 30 minutes. Remove cover and continue cooking for an hour longer or until apples are tender . Serve warm with cream or ice cream.
APPLE STRUDEL - TERESA ORTIZ & SHELLY NORBY
3 cups flour
1/2 cups shortening
Separate 1 egg. Put yolk in measuring cup. Add enough cold water to make 2/3 cup. Beat and add to flour mixture to make dough. Divide dough in half...roll out half to fit 10" x 15" jelly roll pan. Crush 2 handfuls of cornflakes over bottom crust.
6 cups peeled and sliced apples
Spread over cornflake crumbs. Roll out other half of pastry. Put over filling and seal edges. Beat the remaining egg whites until stiff and spread over the top crust. Bake 15 minutes at 400 degrees and then 45 minutes at 375 degrees.
2 Tbsp. butter
Add to 1 cup powdered sugar for glaze. Drizzle over strudel while hot from the oven.
3 eggs beaten
3/4 cups flour
Bake for 15 minutes at 350 degrees.
3 oz. cream cheese
To roll, loosen the edges as soon as the cake is taken from the oven. Reverse the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot into towel. Place on rack. Later when cool-unroll cake, fill it and roll it again this time without the towel.
1 stick margarine
Combine and press in 9 x 13 inch pan. Bake at 350 degrees until golden brown. Chill crust.
1 - 8 oz. pkg. cream cheese
Mix together cream cheese and powdered sugar. Blend in Cool Whip and spread on crust. Chill.
2 pkg. Instant pudding (small)
Mix and spread over cream cheese. Top with Cool Whip.
3 cups graham crackers, crushed
Mix and put 2/3 of crust on bottom of 13 x 9 x 2 inch pan.
1 - 8 oz. pkg. cream cheese
Mix cream cheese , sugar and cream together and put 2/3 of mixture in pan.
Add: 1 can pie filling, then put rest of cream cheese, sugar and cream mixture on top and put rest of cracker crust on top, then freeze it.
1 cup sifted all purpose flour
Combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into bowl and wrap in waxed paper. Refrigerate about 1 hour. Preheat oven to 400 degrees. Grease bottom and side of 9 inch springform. Remove the side from the pan. Press one-third of dough on bottom of springform pan, trimming edge of dough. Bake 8 to 10 minutes or until golden. Put together springform pan with baked crust on bottom. Press dough onto sides of pan. Trim dough so it only comes three-fourths of the way up the side of the pan. Refrigerate until ready to fill. Preheat oven to 500 degrees. Make filling in large bowl of electric mixer.
5 - pkgs. (8 oz. ea.) soft cream cheese
Combine cheese, sugar, flour, lemon and orange peel and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks one at a time. Add cream, beating until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce oven temperature to 250 degrees and bake 1 hour longer.
Let cheesecake cool in pan on wire rack. Glaze top if desired. Refrigerate 3 hours or overnight.
To serve: Loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges. Makes 16 to 20 servings.
Annette says that when she was an "ornery" Laurel, her Laurel advisor brought this to class to keep the girls quiet long enough to give the lesson. It apparently worked.
1 Tbsp. margarine
Mix first set of ingredients into a paste. Add nuts and dates if desired. Pour into greased 8 x 8 inch pan. In a saucepan, place second set of ingredients and bring to a broil. Pour over mixture in baking pan. Bake for 30 minutes at 350 degrees.
1 cup raisins
Preheat oven to 350 degrees. Lightly butter an 8 x 8 inch baking dish . Spread bread slices with butter. Cut each slice in half diagonally. Arrange overlapping in dish, buttered side up. Heat milk in saucepan until bubbles form around edges of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Beat eggs well. Gradually stir in hot milk mixture. Add vanilla extract and raisins. Pour mixture over bread. Set dish in pan of water; bake 45 to 50 minutes, or until knife inserted in center of pan comes out clean. Cool about 10 minutes before serving.
This is m y favorite mousse recipe--always served for Daughters of Utah Pioneers luncheons.
1 pkg. semi-sweet chocolate chips
Combine chocolate chips, water and sugar in top of double boiler. Beat over simmering water until chocolate is melted. Beat until smooth. Cool. Beat egg yolks with vanilla; stir into chocolate mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Spoon into individual serving dishes. Chill 3 hours. Serve topped with Brown Sugar Cream, sprinkled with almonds or garnish with Chocolate leaves.
BROWN SUGAR CREAM:
Whip one cup whipping cream with 2 Tbsp. brown sugar until stiff.
2 cans cherry pie filling
Mix cherry pie filling and almond flavoring and pour into 9 x 13 inch greased pan. Pour white cake mix over top. Do not mix. Pour melted butter over cake mix...do not mix. Add sliced almonds on top (optional). Bake at 350 degrees for 30 minutes and 325 degrees for 15 minutes. Top with dollop of whipped cream.
This is the recipe that Haven (at the age of 10) entered in the Third Ward bake-off.
8 egg yolks
Preheat oven to 350 degrees. Lightly butter and flour sides of a 10 inch diameter 3-inch deep round springform pan. Line bottom with a circle of waxed paper.
Place egg yolks in a large bowl ; gradually add the 2/3 cup sugar; beat until light and fluffy. Beat in melted chocolate.
Beat egg whites in a large bowl until they hold soft peaks. Add the 2 tablespoons sugar and beat until whites hold stiff peaks, but are still glossy. Fold whites into chocolate mixture.
Divide batter in half. Cover and refrigerate half of batter. Pour remaining batter into springform pan. Bake 20 to 25 minutes. Cool in pan on wire rack.
When cake is completely cool, spread cold mousse batter on it. Refrigerate 1 hour.
To serve; remove sides of pan and spread a layer of Chantilly Cream on top and sides of cake. Garnish with fresh berries or chocolate curls.
1/2 cup whipping cream
Chill cream, mixing bowl and beaters before whipping cream. Whip cream until it begins to thicken. Add sugar and vanilla. Continue beating until cream holds its shape on the beaters and forms peaks. (Cream should still look smooth and soft. Do not overbeat or cream will become grainy and turn to butter. ) Makes 1 cup. (If you plan to pipe the cream from a bag with a star tip, slightly underbeat it; the tip whips the cream a little more.)
1 cup flour
Preheat oven to 400 degrees. Sift or stir together dry ingredients. Combine water or milk and butter in saucepan and bring to a boil. Add flour mixture all at once, keep stirring continually. Batter will look rough at first. When it becomes smooth, stir faster. In a few minutes the dough will become dry and will not cling to sides of pan or spoon. Remove pan from heat for about 2 minutes. Add 4 or 5 eggs, one at a time, beating vigorously after each addition. Continue to beat until dough looks slippery. Dough should stand alone when dropped from spoon.
Drop by spoonfuls onto greased pan or use pastry tube. A one inch blob will make a small puff. For a larger puff use larger spoonfuls. Spray lightly with mister. Bake in preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees and bake about 25 minutes or until they are quite firm to the touch. Cool away from drafts. To fill; cut horizontally with sharp knife. Remove any damp dough. Fill with choice of whipped cream , chantilly cream or pudding and dust tops with powdered sugar.
1 pkg. puff pastry
Cut puff pastry dough into 2-1/2 x 4" rectangles. Follow package directions to brown. Let cool. Prepare instant vanilla pudding. Let set. Spread 1 teaspoon of jam on bottom of one puff pastry rectangle. Spread 1 to 2 tablespoons of vanilla pudding on top of another puff pastry rectangle. Place jam rectangle on vanilla rectangle (pudding to jam). Melt white chocolate and spread over top of square. Melt dark chocolate and drizzle line over top.
Amount of toppings depend upon amount of people you are serving and amount of fruit. The ratio is 1 part sour cream to 2 parts cream cheese and 4 parts whipped cream or topping.)
2 - 8 oz. tubs whipped topping
Soften cream cheese. Fold in whipped topping and sour cream. Add enough fruit cocktail juice to make it right consistency. Use non-acidic fruits, such as canned fruit cocktail, fresh fruits like cantaloupe, bananas, grapes, pears and strawberries. Cut larger fruits into bite-sized pieces. Stir gently into topping mixture.
We got this in a pie making class. It is our favorite, because it is easier to work with.
3 cups flour
Mix flour and salt. Cut in shortening. Beat egg in water. Add vinegar . Sprinkle wet ingredients over dry. Mix with fork. Stop mixing when you can gather dough into a ball. Divide dough into 2 balls. Let rest 10 minutes or more. Roll out on pastry cloth or floured board, using a cloth covered rolling pin.
3 cups flour
Cut shortening into flour. Beat eggs, add vinegar and water. Pour into flour mix. Can be handled nicely without getting tough. Will smell the vinegar while baking, but no taste.
2 cups flour
Combine flour and salt. (Sift flour if
needed). Cut shortening into flour mixture until it is size of cornmeal. Sprinkle water
over dough. Mix with fork. Stop mixing when you can gather dough into a ball. Divide dough
into 2 balls and roll out on a floured pastry cloth, using a cloth covered rolling pin.
BASIC PIE PASTRY - BABETTE COOK
2 cups flour
Combine flour and salt. (Sift flour if needed). Cut shortening into flour mixture until it is size of cornmeal. Sprinkle water over dough. Mix with fork. Stop mixing when you can gather dough into a ball. Divide dough into 2 balls and roll out on a floured pastry cloth, using a cloth covered rolling pin.
BELVA'S PIE CRUST - 2 - 9 inch crusts.
2 cups flour
Mix dry ingredients. Combine milk and oil and mix into dry ingredients using fork. Gather dough into a ball. Let rest, then divide dough into 2 balls and roll out.
1 double pie crust
6 to 7 cups sliced apples (tart, juicy varieties)
Mix sugar and spices with apples. Pour into unbaked pie shell . Dot with butter. Cover with top crust and bake until crust is nicely browned and apples are tender; 425 degrees for 50 to 60 minutes.
We don't have her exact recipe, but this is how she varied the standard apple pie recipe. She used more apples, sugar and spices than recipe called for, then rounded the filling up in the pan. She spread the INSIDE of the top crust with soft butter and sprinkled it with sugar and cinnamon. Delicious!
1 double pie crust
4 cups fresh berries, hulled and washed
In a large bowl, mix cornstarch with water or juice so that it is not lumpy and then add sugar and berries. Stir gently. After about 15 minutes, taste and adjust sweetening. Pour into pie shell. Preheat oven to 450 degrees. Bake at 450 for 10 minutes and then at 350 degrees for 35 to 40 minutes or until done.
TUXEDO PIE - BARBARA CARTER
A good way to make a fruit pie without the seeds.
3-1/2 cups Marionberry juice *
Bring berry juice, sugar, cornstarch and cinnamon to boil over medium heat , stirring. Remove from heat. Stir 2 to 3 tablespoons of the hot liquid into the beaten egg yolks, then stir the yolks into the berry mixture. Turn heat to medium low and return saucepan to heat.
Stir in lemon juice, clarified butter and salt. Cook at gentle simmer until mixture is just thickened. Pour into pie shell and set aside.
Whip egg whites with cream of tartar, vanilla, nutmeg and sugar. Whip until whites lose their shine and are quite stiff and dry. Spread meringue over warm filling, making certain meringue meets the crust all around to seal. Bake at 400 degrees until light brown on top, about 10 minutes. Set aside in draft-free area to cool before serving.
*To make 3-1/2 cups berry juice, crust 7 to 8 cups of berries and strain.
**To clarify butter, melt 4 tablespoons of butter over low heat in small saucepan. Carefully pour of melted butter, leaving milk solids behind.
NOTE: Also terrific topped with whipped cream instead of meringue. Let pie cool before adding whipped cream or whipped topping.
This recipe can also be made with blackberries, in which case you would decrease the amount of cornstarch to 1/2 cup.
This is a good recipe when you have apples that are not particularly flavorful.
1 recipe - French Pie Pastry
1 cup sugar
Bring sugar and cider to a boil; add apples. Cook uncovered until apples are tender. Remove apples. Add rest of ingredients. Cook until smooth and thickened...about 3 minutes. (This should be about 1-1/4 to 1-1/2 cups syrup.) Fill pie shell with apples and syrup. Cover with top crust. Bake at 450 for 10 minutes then 350 until lightly browned.
1 baked pie shell
Sift sugar, cornstarch and salt into saucepan. Gradually blend in water and lemon juice. Add eggs and butter. Stirring constantly, gradually add boiling water. Bring mixture to full boil, stirring constantly. When it begins to thicken, reduce heat and allow to simmer slowly for 1 minute. Remove from heat and stir in grated lemon peel. Pour into baked pie shell. Cover with meringue and bake at 325 degrees for 10 to 15 minutes or until meringue is golden brown. Cool away from drafts.
3 egg whites
Whip egg whites until frothy. Add cream of tartar and whip until stiff but not dry. (Egg whites should form peaks that bend over slightly.) Beat in sugar one tablespoonful at a time. Add vanilla and beat until stiff and glossy. Spread on pie. Be sure to seal meringue onto edge of crust to prevent shrinking. Swirl or pull up points to make decorative design.
NOTE: Meringues do not always cooperate in damp, rainy weather.
MICROWAVE CARAMEL CORN
4 quarts popped popcorn
Bring brown sugar, syrup and margarine to a boil. Add soda and stir well. Pour mixture over the popcorn in brown grocery bag. Fold down top of bag and place in microwave oven.
Micro-cook on high power as follows:
1-1/2 minutes - shake
Remove from oven and bounce on counter to break up large clusters.
1 cup sugar
Cook on stove over medium to medium-high heat until it comes to a rolling boil. Boil 2 minutes. Remove from heat.
1 cup peanut butter
Stir until melted and pour over 5 quarts popped popcorn.
2 cups sugar
Cook above ingredients (except popcorn) over stove until bubbling on medium high heat. Once candy mixture makes a soft ball spread it over popcorn. Let cool and eat as a snack.
22 large marshmallows
Melt marshmallows, butter and sugar in microwave. (Cook for one minute, stir and then cook another minute.) Pour over a large bowl of popcorn and mix well. It's soft and chewy and not so hard and firm.