Ingredients

* 1 ready made chocolate wafer pie crust
* 2 packages chocolate pudding
* 3 cups skim milk
* 1/4 cup Irish whiskey
* 2 tablespoons instant coffee
* 1 (8 ounces) container fat-free whipped topping

Directions

1. In a saucepan, combine pudding, skim milk, whiskey and coffee and cook until mixture begins to thicken. Cool slightly then pour into pie shell and refrigerate an hour before serving.
2. Put whipped topping before serving. Serves 8.

 Ingredients

* 2 sweet oranges
* 1 Apple, sliced
* 1 tablespoon cinnamon

Directions

1. Peel the oranges, making sure every last bit of the rind is removed.
2. Slice the oranges across the centre and arrange with the Apple slices on a plate.
3. Using a seive, sprinkle the cinnamon on top of the fruit.

 Ingredients

* 1 pk Yellow cake mix
* 5 c Chopped fresh or frozen rhubarb
* 1 c Sugar
* 1 c heavy cream

Directions

1. Mix cake as instructed on package.
2. Pour batter into a greased 13″ x 9″ x 2″ baking pan.
3. Spread rhubarb over batter.
4. Sprinkle with Sugar; pour cream over top.
5. Do not mix.
6. Bake at 350 degrees for 35-40 minutes or until cake tests done.
7. Yield: 12-16 servings.

This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
Ingredients

2 cups milk
4 eggs
2/3 cup sugar
3 cups cooked rice (brown rice works as well as, if not better than, white rice)
1 cup raisins, if desired
Cinnamon, nutmeg, vanilla extract to taste

Preparation

Mix milk, eggs, sugar in a 3 quart casserole dish until thoroughly mixed and frothy.
Mix in cinnamon, nutmeg, vanilla.
Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
Place casserole in a larger baking pan with about 1 inch of water.
This will keep the bottom from cooking too fast and burning.
Bake in a 325 degree oven until set, about 1.5 hours.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Rice_Pudding“

Ingredients

Two (2) cups (480ml) half-and-half
Two (2) cups (480ml) whipping cream
One (1) cup (240ml) sugar
Two (2) teaspoons vanilla extract

Procedure

Throw everything in an ice cream freezer.
Turn the ice cream freezer on.
Let it freeze.
Stick it in the refrigerator freezer.
Let ripen for a few hours. Stir every now and then.

Ambrosia Fruit Salad is a sweet mixture of mandarin oranges, fruit cocktail, coconut, and marshmallows coated in whipped cream. This is a favorite dessert salad at family gatherings.

Ingredients

2 (11 oz) cans mandarin orange segments, drained
2 (15 oz) cans fruit cocktail, drained
2 cups flaked coconut
2 cups miniature marshmallows
1 (8 oz) container whipped cream

Procedure

Mix the mandarin oranges, fruit cocktail, and coconut in a large bowl.
Fold in the whipped cream and marshmallows.
Chill for at least an hour.
Stir again before serving.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Ambrosia_Fruit_Salad“

Ingredients

4 sticks butter (2 C)
2 C dark molasses
2 t cinnamon
a little allspice
1 t ground cloves
1 lb dark brown sugar
1 t nutmeg
1 T ground ginger (or several times more for spicier ginger flavor)
a little black pepper
10–12 C flour
Makes 500 cookies
Procedure

Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.
Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.
Let cool.
Preheat oven to 350°F.
Roll as thin as possible and cut with cookie cutters.
Bake for 7 minutes per batch. Let cool on a rack.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Ginger_Snap“

A traditional Pound Cake recipe would specify one pound each of the following ingredients. These quantities are too great for most modern families, but an excellent cake can be made with half quantities. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

Ingredients

½ pound flour
½ pound butter
½ pound eggs (4 eggs)
½ pound sugar
½ pound assorted dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé [maraschino] cherries).

Procedure

Cream the butter and sugar together until fluffy.
Beat in the eggs.
Gradually sift in the dry ingredients.
Transfer to a greased and floured baking pan.
Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs when removed.

Makes 15

3/4 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
3/4 cup sifted flour
1/2 cup cocoa
1/4 tsp salt

Preheat oven to 350F. Grease a 9″ square tin.

Cream together butter and sugar until light and fluffy. Add eggs and vanilla; beat well.

Sift together flour, cocoa and salt. Add to creamed mixture, blending well.  Spread evenly in tin.

Bake for 35 minutes or until done–a wooden toothpick or skewer inserted in the middle should come out almost clean, with just a couple of crumbs clinging to it. Cool in tin on rack. Cut 2 3/4 x 1 3/4 inch bars when cold.

Ingredients

1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
6 tablespoons cocoa
1/2 cup all-purpose flour

Directions

Cream first 3 ingredients with a mixer.
Blend in cocoa, flour and eggs.
Bake at 350 degrees for 25 to 30 minutes.
Cut into 15-20 small squares.