In the top of a double boiler, melt two 6 oz. packages butterscotch chips and one 6 oz. package chocolate chips. Mix well, then stir in 12 oz. salted peanuts.
Drop by “clusters” onto a cookie sheet and refrigerate until firm.
(This recipe is from Deloris Schauerman, wife of Sam Schauerman, the President of El Camino College.)
In medium saucepan, combine I jar marshmallow cream (5 oz. to 10 oz. jar), 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup butter or margarine, and 1/4 t. salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Add one 12 oz.. pkg. (2 cups) Nestles chocolate morsels. Stir until morsels are melted and mixture is smooth. Stir in 1/2 cup chopped nuts and I t. vanilla extract. Pour into greased 8″ square pan. Chill until firm. Makes about 2 1/4 pounds.
Mix in layers in order given. You can mix the toppings together (caramel and Hershey). Freeze.
Note: This is Dad’s favorite dessert that Mary Ellen makes when we visit Iowa. It is great!
Mix together and put in an 8″ x I l” baking dish.
Mix the following separately and sprinkle on:
Mix and put on top. Bake at 3500 for 40 to 60 minutes. Serve with Cool Whip on top.
Combine the above in a large saucepan as this boils over easily. Combine the chocolate chips, butter, and chopped nuts. Add the cocoa, milk, sugar, and marshmallow syrup.
Bring to a boil. Boil for 6 minutes. Add I t. vanilla and pour over contents of bowl. Stir until chocolate chips and butter are melted. Beat until thick. Makes approximately 5 lbs.
Melt butter in 3-qt. saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat.
Add Rice Krispies and stir until well-coated with marshmallow mixture.
Press warm marshmallow crispy mixture lightly into buttered 13 x 9 inch pan. Cut into squares when cool. Yield: 24 2 in. squares.
Note: 2 cups (l I-pint jar) marshmallow creme may be substituted for marshmallows. Cook with butter over low heat about 6 minutes, stirring constantly.
(Refrigerator–Freezer type)
Mix berries and sugar in a bowl; let stand 20 minutes, stirring occasionally.
Blend the pectin and water in a large saucepan, bring to a boil, and boil rapidly for one minute, stirring constantly. Remove from heat; add berry-sugar mixture and stir about 2 minutes.
Ladle into clean hot jars, cover, and let stand 24 to 48 hours or until “set.” Store tightly covered in freezer. Jam will keep several weeks in refrigerator.
Makes seven 1/2 pint jars of jam.
Filling for 9-inch baked shell
Mix sugar and cornstarch in a saucepan. Gradually stir in boiling water. Stir and cook slowly until mixture becomes thick. Remove from heat. Gradually pour a little hot mixture into beaten egg yolks. Stir vigorously. Add the egg mixture slowly to the rest of the hot mixture. Place over low heat and stir and cook about 1/2 minute. Add butter, lemon juice, and peel. Stir and cook less than 1/2 minute. (Filling should be clear and very thick.) Test 1/2 t. on a cold saucer. It should be as stiff as the filling will be when it is cold. Cool. Stir now and then. Pour into baked shell. Cover with a meringue made with the egg whites. Bake at 3500 for 12 to 15 minutes or until meringue is a delicate brown.
MERINGUE FOR PIES
Sprinkle salt over egg white in mixing bowl. Beat until soft peaks form when the beater is lifted. Sprinkle sugar a little at a time over the whites. Continue to beat until the meringue forms in definite peaks. Place over pie filling which should be warm. Push meringue completely to edge of filling, making certain it touches the crust. Bake as above.
Blend with enough ice cubes to thoroughly chill. Serve with a dash of nutmeg if desired.
Heat oven to 4500. Beat eggs slightly with rotary beater. Then beat in rest. Pour into unbaked pie shell. Bake 15 min. then reduce heat to 3500 and bake 30 min. more or until silver knife inserted 1 1/2″ to 2″ from side of filling comes out clean. Center may look soft but will set later.
Note: This is the large custard pie that Leslie makes at Easter in an old fashioned milk cooling pan. The recipe came from Ike’s mother who brought it with her when she came from England; hence it’s been in the family for over four generations. Mary Ellen Thompson Williams gave the recipe, as well as the pan, to our family.