Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 small can evaporated milk

1/2 cup raisins

1 T cornstarch

1/4 tsp. salt

1/2 cup and 2 T sugar

2 eggs, beaten

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

 

Scald milks together.  Set raisins in a strainer over boiling water to plump.  In a saucepan, combine cornstarch, salt and sugar.  Stir in hot milk to cook, stirring constantly until thick and smooth.  Add rice, reheat to a full boil.  Stir in eggs a little at a time, stirring rapidly.  Return mixture and stir.  Add raisins, spices and vanilla.  Chill.

Grandma Helen’s Huckleberry Pie

2 cups of apples, peeled and sliced

2 cups huckleberries

1 cup sugar

1/2 tsp cinnamon

1/2 tsp salt

3 T flour

1 T butter

2 crust pie shell

 

Cook apples, huckleberries, sugar, cinnamon, salt, flour and butter in a saucepan until cooked down and thick.  Pour into unbaked pie shell, place top crust on.  Leave the bottom crust edge long and fold up over the top crust.  Flute.  Cut vent holes.  Sprinkle with sugar.  Bake at 375 degrees for 40 minutes or until brown.

Aunt Wendy’s Ice Cream Balls with Hot Fudge

1 cup graham cracker crumbs

2 T sugar

1/4 cup chunky peanut butter

1/4 tsp. cinnamon

vanilla ice cream

Hot Fudge Sauce

2 cups sugar

4 T cocoa

4 T flour

1 can evaporated milk

1 tsp. vanilla

1/2 cup butter

 

Mix crumbs, sugar, cinnamon and peanut butter in a food processor.  Scoop Ice cream into balls and coat with crumbs with hands.  Pack crumbs on the balls.  Don’t let the ice cream thaw.  Coat the ball a few times so they stay frozen.  Freeze on a tray.

For the sauce, mix sugar, cocoa, and flour in a pan.  Add milk, vanilla and butter.  Boil 3-5 minutes, stirring constantly.

Dutch Oven Peach Cobbler

1 (29 oz.) can of peaches, sliced and drained (reserve the juice)

1 (6 oz.) peach jello

1 cake mix (yellow, butter or spiced)

1/2 cup butter

1 cup water

 

Place peaches in Dutch oven.  Sprinkle with Jello, then dry cake mix on top of that.  Pour mixture of peach juice and water, measuring 1 1/2 cup on top.  Bake with 8 coals on bottom and 12  coals on top for 50-60 minutes.  Serve with Ice Cream.

Dutch Oven Black Forest Cake

1 (20 oz.) can crushed pineapple with juice

1 cup coconut

1 small instant vanilla pudding

1 (21 oz.) can cherry pie filling

1 package of cake mix (yellow, white, chocolate or spice)

1/2 cup butter

 

Spread Pinapple in a foil line Dutch Oven.  Sprinkle with coconut, then pudding mix.  Spread the pie filling on top and sprinkle with dry cake mix.  Cut butter into thin slices and arrange evenly on top.  Bake with 12 coals on top and 8 on bottom for 45-55 minutes.

Dutch Oven Tropical Cake

1 yellow cake mix

4 eggs

1/3 cup oil

1 cup sour cream

1 can crushed pineapple, undrained

3/4 cup coconut

3/4 cup brown sugar

Vanilla Ice Cream

 

Heat up 23 charcoal briquettes.  Mix cake, eggs, oil, sour cream and pineapple in a bowl.  Pour into a foil-lined Dutch oven.  Mix coconut and brown sugar.  Sprinkle on top.  Cook with 15-18 briquettes on top, the rest underneath.  Serve with Ice Cream.

Oh Henry Bars

1 cups sugar

2 cups light corn syrup

1 cup peanut butter

5 cups rice krispies

1/2 cup chocolate chips

 

Bring sugar and corn syrup to a boil, add peanut butter.  Remove from heat an stir in nuts, cereal and chocolate chips.  Mix well.  Pour into a grease 9x13 pan.  Cool and cut into small bars.

Layered Mint Brownies

Brownie Layer

2 cups flour

2 cups sugar

2 cups margarine

8 eggs

1 (16 oz.) Hershey’s Syrup

Chocolate Layer

9 T margarine

1 1/2 cup semisweet chocolate chips

Mint Layer

3 cups powdered sugar

3/4 cups margarine

1 1/2 T evaporated milk

1 tsp. peppermint extract

3-4 drops of green food coloring

 

Brownie Layer:  Mix and cream flour, sugar, and 2 cups margarine.  Add 8 eggs and syrup, mix until smooth.  Pour into grease jelly roll pan and bake 20-25 minutes at 330 degrees.  Check with a toothpick to see if it is done.  Cool and put in the freezer for 1 hour.

Mint Layer:  Mix powdered sugar, 3/4 cup margarine, canned milk, peppermint extract and food coloring until smooth.  Spread on brownie layer and put in freezer until set.

Chocolate Layer:  Slowly melt chocolate chips and margarine in the microwave or over the stove.  Spread on top of the mint layer.  Put in the freezer until set.  When ready to cut, let warm up a little bit or the layers will crack.  This may be frozen for a week or so until ready to serve.

Mississippi Mud Brownies

1 Fudge brownie mix

1/2 cup oil

1/2 cup water

1 egg

 

Frosting:

1 cup chocolate frosting

1/2 cup cream, whipped

1/2 cup mini marshmallows

1/2 cup chopped nuts

1/2 cup chocolate chips

 

Heat oven to 350 degrees.  Grease the bottom of a 9x13 pan.  In a large bowl, mix brownie mix, oil, egg and water.  Beat 50 strokes by hand.  Spread into pan and bake 30-35 minutes.  Do no over bake!  Cool completely.  In a bowl, stir frosting until creamy.  Gently fold in marshmallows, nuts and chocolate chips.  Spread onto cooled brownies.  Store in refrigerator

Blonde Brownies

3/4 cup shortening

2 T milk

2 cups brown sugar

1 egg, beaten

2 cups flour

1 tsp. baking powder

1/4 tsp salt

2 tsp. vanilla

1 cup chopped nuts, optional

White chocolate chips

 

Grease and flour a 9x13 pan.  Mix shortening and milk in a large saucepan.  Melt on low heat.  Remove from heat, add brown sugar and eggs.  Stir until well blended.  Combine flour, baking powder and salt in a separate bowl.  Stir into sugar mixture.  Add vanilla, chips and nuts.  Spread into pan and bake at 350 degrees for 20 minutes.  Cool and cut.