Chocolate Cream Filling (for pie)

Large Recipe:
1 cup sugar
3 Tlbs. cornstarch
1/8 tsp. salt
2 cups scalded milk
1 tsp. vanilla
1-1/2 squares baking chocolate, chipped
2 egg yolks

Small recipe:
1/4 cup sugar
3/4 tsp. cornstarch
a few grains of salt
1/2 cup milk, scalded
1/4 tsp. vanilla
3/8 square chocolate, chipped
1/2 egg yolk

Head chipped chocolate with milk, as it is scalding.  Combine the hot milk mixture, stirring slowly, with sugar, cornstarch, and salt, made into a paste with cold water (what cold water?????).  Cook for 15 minutes, stirring constantly, until thickened and well flavored, and spoon leaves a mark in ght mixture.   Stir into beaten egg yooks and reheat.  Add flavoring and cool.  Fill crusts.  Cover with meringue.

Walnut Slabs

1/2 cup brown sugar
1 cup flour
1/2 cup butter

Mix to crumble mass and pat into cake pan.  Bake at 375˚ oven for 10 minutes.  Cool for 5 minutes.
Mix:
1 cup brown sugar
2 eggs
1 tsp. vanilla
Beat slightly.  Sift:
3 Tlbs. flour
11/2 tsp. baking powder
1/4 tsp. salt
1 cup cocoanut
1/2 cup nuts

Pour over and bake for 25 minutes.

Crunchy Bars

1 cup sugar

1/2 cup cream

1 cup light corn syrup

2 cups Rice Krispies or Post Toasties

5 cups Corn Flakes

2 cups salted peanuts (or 1 cup)

Boil sugar, cream and syrup to soft ball.  Add this to the other ingredients.  Stir and put into a cake pan, well greasted.  Pack into the pan.  Cut into squares.

Cocoanut Checkerboard

2 Tlbs. butter
3 tsp. water
1 tsp. vanilla

Melt together in a pan.  Add:
2 cups sifted powdered sugar
1/3 cup dry milk.

Mix in:
3 cups cocoanut.
If it is too dry, add a little water.  Spread in the bottom of a 9' pan.

Melt:
6 oz. chocolate chips
Remove from head and add:
1/4 cup dry milk.

Spread on top of cocoanut mixture.  Let cool for 1/2 hour.  Cut into squares and arrange on a plate, some right side up and some bottom side up.

Blueberry Squares

1 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 ca fruit pie filling

Cream butter and sugar.  Add eggs, one at a time.  Beat well after each egg.  Add extracts and flour.  Mix well.  Spread about 3/4  of the batter in a 9 x 13" cake pan, well greased.  Spread pie filling over the top.  Spoon the rest of the batter over the top, here and there.  Bake at 350˚ oven about 45 minutes.  Cool and cut into squares.

Pumpkin Dessert (from Shirley)

1 -1 lb. package marshmallows
1 can pumpkin (pie sized can)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 lage package Dream Whip (2 cup)
2 cups crushed graham crackers
1/4 cup brown sugar
1/2 cup melted butter

Melt in a double boiler:  marshmallows, pumpkin, cinnamon, ginger, and salt.  Stir until smooth.  Cool for 1 hour.  Add whipped Dream Whip.

Crush graham crackers and add brown sugar and butter.  Pat about 3/4 of the mixture in the bottom of a cake pan. (9 x 13").  Put in pumpkin filling and cover with remaining crumb mixture.  Chill and serve with whipped  cream.

Chocolate Toffee

1 cup chopped pecans or walnuts (optional)
1/2 cup butter
3/4 cup light brown sugar
1-6 oz. package chocolate chips.

Spread nuts over bottom or 8 inch square pan.  (you can double the recipe for a larger pan).  Combine butter and brown sugar in a saucepan.  Bring to a boil for 7 minutes, stirring constantly.  Pour immediately over nuts.  Allow to stand for a few minutes.  Sprinkle chocolate pieces evenly over the candy.  Cover pan with a bread board to keep in the heat.  When chocolate pieces are melted, spread evenly.  Break into pieces.

Carmels

1 cup butter
2-1/2 cup brown sugar
dash of salt
1 cup light corn syrup
1 can Eagle's Brand Milk
1 tsp. vanilla

Combine all ingredients in a sauce pan. Bring to a firm ball stage - 12-15 minutes over medium heat.  Pour into a buttered pan.  Cool

Peach Dessert

1 large can peaches.

Put in 9 x 13" pan.
Spread a butter brickle cake mix on top.
Drizzle on top:
1/2 cup butter, mixed with 1 tsp. almond flavor and 1/2 tsp. butter flavor

Bake 30 or more minutes at 350˚.

Yum Yum Bars

2/3 cup Carnation milk
1-1/2 cup sugar
2 squares unsweetened chocolate
salt
3 Tlbs. butter
 vanilla.

Cook until like chocolate pudding.  Let cool.

Grind 22 graham crackers.

Pour chocolate over crushed graham crackers and 1/4 (16 ounce) package  marshmallows.
Roll into balls and roll in nuts or cocoanut.