AUNT BETTY'S BANANA PUDDING
This is a rich banana pudding recipe that my great aunt Betty created. It is very delicious. Great for cookouts or when company comes over.
Provided by GENIAV
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
- Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
- Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
Nutrition Facts : Calories 461.4 calories, Carbohydrate 74.2 g, Cholesterol 25.3 mg, Fat 16 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 10.1 g, Sodium 398.3 mg, Sugar 47.9 g
AUNT BETTY'S SURPRISE DESSERT
My Aunt Betty gave me this recipe years ago. She got it from a store in suburban Chicago, called the Treasury, in the 70s. (If you remember Nixon and the Watergate scandal, you may recall that lots of pistachio flavored foods became popular around then: Watergate Salad, Watergate Cake. I just googled it and found out:...
Provided by Carolyn Haas
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Combine flour and butter, mix until crumbly. Add nuts. Press onto bottom of 13x9 inch pan. Bake at 375ºF for about 15-18 minutes. Check to make sure that nuts don't get too brown. Let cool to room temperature.
- 2. Combine cream cheese, 1/2 of the cool whip and powdered sugar. Beat until fluffy. Carefully spread it onto cooled base. Chill for at least 20 minutes.
- 3. Mix pudding mixes with the milk until it is of pudding consistency. Spread on second layer. Chill for at least 20 minutes.
- 4. Spread remaining Cool whip on top and chill another 20 minutes before serving.
AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Aunt Betty's Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Candy
Time 25m
Yield 48 1 1/2
Number Of Ingredients 9
Steps:
- Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
- Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
- Beat mixture together until thick.
- Put in 9x13" pan, and refrigerate.
- Store in air tight container. I like to keep it refrigerated.
- Note: Cooking time is approximate.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 1.5, Cholesterol 2.1, Sodium 39.7, Carbohydrate 21.6, Fiber 0.5, Sugar 19.8, Protein 2.3
AUNT BETTY'S OATMEAL COOKIES
Can add 1 cup semi sweet chocolate chips and 1 cup milk chocolate chips along with other ingredients.
Provided by Meg Doster
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. Cream crisco, sugars together. Add eggs. Sift flour with salt, soda and baking powder. Add sifted items to creamed mixture. Add. . .water, vanilla, oatmeal, nuts, and optional chocolate chips. Mix together. Cover and put in refrigerator for 8 to 10 hours. Use ice cream scoop to make medium large cookies (mixture should be cold as the cold keeps cookie from spreading thin during cooking)and place on parchment paper. Bake at 350 degrees for about 15 minutes (depending on size of cookie). Allow to rest on cookie sheet until set and then transfer to cookie rack to stay until completely cooled.
- 2. Batter can be kept covered in refrigerated and use as much as you need at different times. Also, good to bake all of recipe and put into freezer bags and freeze cooked cookies. But I like to keep batter in fridge and use as I need them - makes house smell wonderful and you have as many freshly baked cookies needed at that time.
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