2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups whole milk 1 (5 oz.) box instant French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream Directions: Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!
1 qt Fresh or frozen (loose-pack) blackberries 1 c Plus 1 tablespoon sugar, divided 3/4 teaspoon salt, divided 1/2 ts Lemon extract 1 1/2 c All-purpose flour 2 ts Baking powder 1/4 teas Ground nutmeg 2/3 c Milk Cream or whipped cream, optional In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.
1 ½ POUNDS CONFECTIONERS SUGAR 1 STICK BUTTER 1 EGG WHITE, BEATEN STIFFLY 1 TEASPOON VANILLA ½ POUND BITTER CHOCOLATE 1 ½ INCH PARAFFIN 1 CUP PECAN HALVES Work half the sugar into the softened butter. Work the remaining sugar into the beaten egg white. Combine the two mixtures and add vanilla. Form fondant into bon bons. Chill until firm. Dip into melted paraffin and chocolate mixture. Remove with swirl and top with half pecan. Variations: Into fondant add chopped cherries. Color fondant either pink or green. Add small amount of instant coffee for caramel flavor. (This was one of Mama's favorite candy recipes when I was growing up. I found it in December of 2000 in Mary Starr's cookbook.)
