2 cups of instant vanilla pudding made with skim milk
2 cups Lite Cool-Whip
Cut angel food cake and fruit into bite size pieces. Mix together pudding and CooL Whip.
Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling. Serve chilled. For a larger serving bowl double the ingredients.
Recipe from the OSF St. Francis Medical Center, Peoria Illinois
My daughter’s co-worker sent me a huge sack of rhubarb yesterday. As soon as I feel better I intend to make this recipe. I am sure there will be enough rhubarb left for me to make a pie too.
7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple (drained)
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel
2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger
1/3 Cup Butter/margarine
Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.
In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)
Thoroughly cream the shortening and the 1/3 cup brown sugar; blend in the 3/4 cup flour. Pack lightly in 8X8X2 pan. Bake in a preheated 350 degree oven for 8 minutes. Blend eggs with the 1 cup of brown sugar.Combine the 2 tablespoons flour, baking powder and salt; add with vanilla, walnuts, dates and coconut to egg mixture. Pour over mixture in the pan. Turn oven to 325 and bake for 30 minutes. Serve with whipped cream.
1/2 teaspoon cinnamon mixed with 1 tablespoon sugar
Place the margarine or butter in 8X8 baking pan. Mix together sugar, flour, baking powder and milk. Spoon mixture over melted butter. Arrange peaches evenly on top of batter. Sprinkle cinnamon sugar mixture on top. Bake in a preheated 375 degree oven for 30 minutes. Serves 6.
This recipe is a bit different. It is from the Creve Coeur Auxiliary Cookbook 1999.
3 tablespoons butter or margarine, melted
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup white sugar
1 tablespoon cornstarch
1 cup boiling water
3 – 4 cups cherries, fresh or frozen (thawed)
3/4 cup white sugar
Mix the 3/4 cup sugar, butter, flour, salt, baking powder and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries. In a small bowl, combine the 1 cup sugar and the cornstarch. Stir in boiling water. Pour mixture over dough. Bake at 350 degrees (preheated oven) for 45 minutes. Serve warm.