Aunt Pitty Pat's favorite recipes!

Good Ol'  Banana Pudding

Ingredients:
1 1/3 cups sugar
Pinch of salt
3 1/2 tablespoons of all-purpose flour
3 eggs, separated
3 cups milk
12 oz. pkg. of Vanilla wafers
3-4 Bananas
(preferably with skins that are just a golden yellow)
1/4 plus 2 tablespoons sugar
1 teaspoon vanilla extract

Preparation: Blend sugar, salt, and flour in a heavy
saucepan. Beat egg yolks; combine egg yolks with milk,
mixing well. Stir into dry ingredients; cook over medium
heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in 1 teaspoon vanilla.

Layer 1/3 of wafers in a 3 quart baking dish. Slice bananas
and layer over wafers. Pour 1/3 of custard over bananas.
Repeat layers twice. Beat egg whites with electric mixer until foamy.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a
time, beating until stiff peaks form. Add 1 teaspoon vanilla
and beat until blended. Spread meringue over custard,
sealing to edge of dish. Bake at 325 for 25 to 30 minutes
until golden brown. Yield: 8-10 servings.

Lemon Ice Box Cheese Cake

1 cup vanilla wafer crumbs
1/3 cup oleo (margarine)
1 pkg.(8oz.) cream cheese
1 can sweetened condensed milk- not evaporated
1/2 reconstituted lemon juice
1 can cherry pie filling

Mix crumbs with oleo, press in pan. Beat cheese until light and fluffy.  
add milk, blend thoroughly.  stir in lemon juice and vanilla.  
top with cherry pie filling and chill 2-3 hrs.  Yummy!

1 stick oleo (margarine)
1 1/4 cup sugar
1 TBLS vinegar
4 eggs
1 TSP vanilla
1  9" pie shell

Cream oleo and sugar, add eggs one at a time.  
Add rest of ingredients,  pour into unbaked pie shell.  
Cook for 50 minutes at 325 degrees.

PMS Cake

1 devils food cake mix
4 eggs
8oz sour cream
1 (4oz) pack chocolate instant pudding
3/4 cup water
1/4 cup oil
1 lg pack chocolate chips
1 can chocolate fudge frosting

Mix in large bowl cake mix, eggs, sour cream, chocolate pudding mix, water and oil.  
Mix well.Add chocolate chips.  Grease bundt cake pan.  Add batter.
Bake in center of oven at 350* for 45 minutes.

Ingredients:

1 1/2 cup flour
1 cup chop walnuts or pecans
1 1/2 cup butter
2 large 16 oz cream cheese
1 large container cool whipTM
1 cup sugar
1/2 cup brown sugar
1 large instant vanilla pudding
Instructions:

Mix flour and nuts with brown sugar and butter.
Mix still smooth spread mixture in baking dish and bake at 350 for 20 minutes..
let cool for 2 hours.
Blend cream cheese with 1 c. cool whipTM and sugar.
Spread mixture on top of crust and chill 1 hour.
Make pudding according to pie directions on box spread on top of cream cheese.
Spread remainder of cool whipTM on top and chill 5 hours..can be made the day before. 
So rich and So good....indulge yourself

* 1 16 oz can cherry pie filling -- light
* 1 pkg cake mix for 1 layer cake -- or sweet muffin mix
* 1 egg
* 3 tablespoons evaporated milk
* 1/2 teaspoon cinnamon
* 1/2 cup chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. 
Mix together the remaining ingredients and spoon onto the hot pie filling. 
Cover and cook for 2 to 3 hours on low. 
You may also use a lightly greased soufflé dish in a larger crock pot.
6 servings

Hot Fudge Pudding Cake

      Yield: 8 servings

  1 1/4 c  Granulated sugar; divided
1 c  All-purpose flour
7 tb Hershey's cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c  Milk
1/3 c  Butter or margarine; melted
1 1/2 ts Vanilla extract
1/2 c  Packed light brown sugar
1 1/4 c  Hot water
Whipped topping
 

  Heat oven to 350 degrees Fahrenheit. 
In bowl, stir together
  3/4 cup granulated sugar, flour, 3 tablespoons cocoa,
  baking powder and salt. Stir in milk, butter and vanilla;
  beat until smooth. Pour batter into ungreased 8-or 9-inch
  square baking pan. Stir together remaining 1/2 cup
  granulated sugar, brown sugar and remaining 4 tablespoons
  cocoa; sprinkle mixture evenly over batter. Pour hot water
  over top; do not stir. Bake 35 to 40 minutes or until
  center is almost set. Let stand 15 minutes; spoon into
  dessert dishes, spooning sauce from bottom of pan over top.
  Garnish with whipped topping, if desired. About 8 servings.

Yield: 12 servings

 CRUST
3/4 c  Graham cracker crumbs
1 tb Sugar
1 tb Melted butter

FILLING
4  Eggs
1 c  Sugar
1 ts Vanilla
     24 oz Cream cheese; room temp

TOPPING
2 c  Sour cream
2 tb Sugar
1 ts Vanilla

  Combine the crust ingredients in a mixing bowl. Spread crust across the
  bottom of a 9 inch or 9 1/2 inch springform pan.

  Put the filling ingredients in a food processor; blender, or electric mixer
  bowl. Process (or blend) until smooth then pour gently over the graham
  cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until
  done. (The top will be brown and circular cracks will appear. If you shake
  the pan, the cheesecake should quiver slightly, as if it were custard. Do
  not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a
  mixing bowl, combine the sour cream topping ingredients and stir until
  blended. Spread the sour cream topping over the top of the hot cheesecake.
  Return cheesecake to the oven for 5 minutes. Remove cheesecake from the
  oven. Let cool on the counter for about one hour.
   Refrigerate at least 3 hours, preferably overnight. ENJOY ! !

1 sour cream pound cake (you can buy already prepared)
8 oz package cream cheese , softenen
8 oz carton sour cream
1 large container of whipped topping
2 lb. powdered sugar
3 cartons of frozen strawberries
2/3 cup  evaporated milk

 Beat cream cheese until smooth. 
Add sugar,whipped topping, sour cream, 2 cartons strawberries and mix.
   In a very large container(I use a punch bowl) tear chunks of cake. 
Drizzle evaporated milk, add some strawberry mixture ,
and some of the last carton of strawberries. 
Continue layering until all cake and mixture is used.  
This is fast, easy and totally scrumptious!  
-Annie Blanche's Own Recipe

2 sticks margarine
3 1/4 c. sugar
8 0z. sour cream
1/4 tsp. baking soda
3 c.plain flour
1 tsp. vanilla
6 eggs

  Blend margarine and sugar until smooth.
Add sour cream and baking soda.  Add vanilla.  
Add alternately, 1 cup of flour and eggs 
beating after each until all eggs and flour are mixed.  
Bake at 300 for 1 hour.  Increase temperature to 325.  
bake for 25 to 30  more minutes or until cake is done. 
Use large tube pan.

3 12 0z pkg. frozen coconut
2 c. sugar
1 16 oz. sour cream
1 box white or yellow cake mix with pudding
   mix coconut,sugar,and sour cream.  
Let set in refrigerator over night. 
Next day bake cake as directed on box.  
Bake in 3 layers.  When completely cool, spread frosting prepared the day before.
Keep cake refrigerated.