Spread boysenberries in 8x8x2 in. pan. Sprinkle with lemon juice. Mix remaining ingredients; sprinkle over berries. Bake about 30 minutes or until topping is light brown & berries are hot, in 375 degree oven. Serve warm and with ice cream or whipping cream, if desired. Serves 3-4. (Recipe can be easily doubled.)
Preheat the oven to 425 degrees F. In a large bowl, mix the butter, sugar, and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk, and vinegar until smooth. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F for 40 minutes. Let cool. Cut and top servings with whipped cream. Serves 8.
Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly, until thickened. Add grated chocolate. Cook several minutes more to remove raw cornstarch taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5-cup mold. Chill until firm, about 3–4 hours.
Box mixes of chocolate pudding are a pallid imitation of the real thing! Try this — it’s delicious.
Per serving: 288 calories, 10g fat, 5g protein, 49g carbohydrate, 2g fiber, 130mg sodium.
In a large saucepan over medium-low heat, combine ½ gal. milk, sugar, and rice. Simmer, uncovered 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, ¼ c. milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 in. dish and cover with plastic wrap, folding back the corners to let the steam escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving. Serves 12.
Crumble together:
Cook slowly in saucepan:
Cook until dates thicken & smooth on oats. Bake 15 minutes @ 350 degrees.
Mix all but the 3-4 graham crackers. Roll in the reserved crushed graham crackers, wrap in waxed paper, and freeze.
Mix everything well together. Chill and eat!
Mix cookie crumbs and butter. Press evenly into bottom of 9 by 13 inch pan. Chill ½ hour. Press ice cream into pan. Next, spread warm fudge on top. Freeze for 1 hour. Add layer of Cool Whip. (May shave chocolate candy bar on top for decoration.) Cover and freeze for 1 hour or until needed. May be made up to a week ahead.
Note: Peanut butter, coffee, mint or butter brickle are tasty choices for the ice cream.
Mix dry ingredients together. Stir in butter until mixture is crumbly. Put peaches in bottom of 8 inch square baking dish. Cover with lemon juice and water. Sprinkle crumb mixture over top and pat down. Bake at 350° F for 45 minutes.
Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly until thickened. Cook several minutes more to remove raw taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5 cup mold. Chill until firm, about 3 to 4 hours.
