It Inspired Me

 I just came across this recipe in my mom's recipe box.  It's listed as from Aunt Louise.  I had to look up what these were.  Looks like they are cookies.     1 pound butter 4 c flour 2 T sugar  Mix butter and flour with pastry blender.   Add sugar.  Stir in 1 pint of soft vanilla ice cream.  Chill dough before using.  Roll dough about 1/8 inch thick.  Can make square and put filling in and bring two corners together.  

 1/2 c butter 1 c boiling water 1/4 t salt 4 eggs 1 c sifted flour   Melt butter in boiling water.  Add flour and salt, all at one time.  Stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate.  Remove from heat and cool slightly.   Add eggs one at a time, beating hard fter each addition until mixture is smooth.  Fill the mirro press using tip #31.  Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.  Bake at 450 for 15 minutes, then drop oven to 325 and bake another 25 minutes.  Remove from sheet and cool on wire rack.  When cream puffs are cold, cut hold in the side of each and fill with sweetened whipped cream.  Put through tip #33.  Makes 12 puffs.  

 Prepare chocolate pudding according to directions on package using 1 1/2 cup milk.  Separate 3 eggs.  Beat yolks until thick and light.  Beat egg whites until they peak, but are still moist.  Stir hot pudding into beaten egg yolks, then gently fold into beaten egg whites.  Turn mixture into 1 1/2 quart casserole.  Place in pan of hot water.  Bake 45 minutes in a moderate oven 350 until puffed.  Makes 6 servings For sweeter souffle sprinkle top with confectioners' sugar.   

 1 1/3 c sugar 1/3 c butter 1 egg 1 t baking soda 1/4 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t cloves 1/4 t ginger 1 c pumpkin 1/4 c water 1 2/3 c flour 1/2 c nuts Cream sugar and butter til fluffy.  Add egg.  Mix remaining dry ingredients.  Add to the creamed mixture, alternately with the nuts.  Place in loaf pans, likely takes two pans.  Bake at 350 for 50-60 minutes.  

 Pastry for 2 crust pie 4 cups berries 1 c + 3 T sugar 4 T flour 2 t quick cooking tapioca 1 T butter   Wash berries.  Put half in pastry lined pie pan, sprinkle with 1 t tapioca.  Put other half of berries in pie pan and sprinkle with other 1 t tapioca.  Mix flour and sugar and spread over top of berries.  Dot with butter.  Cover with top crust and bake at 450 for 10 minutes, then reduce heat to 350 and cook for another 30 minutes.   

 This torte is one of my mom's recipes listed as being from Jan Snyder   1 1/2 sticks margarine 1 1/2 c flour 1 c pecan, chopped 12 ounces cream cheese  1 1/2 c powdered sugar 1 1/2 c cool whip 2 small packages instant butterscotch pudding 3 c milk 24 ounces cool whip    Mix well and press into a 9x13x2" pan.  Bake at 350 degrees for 15-20 minutes.  Cool.  Mix cream cheese and powdered sugar.  Add cool whip. Spread onto the cooled crust.  Mix pudding with 3 cups milk.  Spread on top of the cream cheese mixture.  Frost with the rest of the cool whip.  

This is a jello salad.  This recipe is from a member of the boat race family,  Carol Thomas.     1 package raspberry Jello 3 oz cream cheese 2 1/2 c hot water 1 pkg lemon Jello 1/2 pint cream, whipped   Dissolve raspberry gelatin in 1 cup hot water.  Add water to make 2/3 c liquid.  Add berries.  Pour 1/2 of mixture into a mold and chill.  Keep other 1/2 at room temperature.  Dissolve lemon gelatin in 1 1/2 c hot water.  Mix in cream cheese.  Chill until thickened.  Fold in whipped cream.  Pour on molded berry mixture.  Chill until firm.  Pour remaining berry mixture