Jean's Coffee Ice Cream Pie

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Lydia Richardson Bates

18 crushed Oreo cookies
1 square unsweetened chocolate
1/2 c. oleo, melted
1/2 c. sugar
1 qt. coffee ice cream, softened
1 T. oleo
2/3 c. evaporated milk
1 (8 oz.) tub Cool Whip

Mix Oreo cookies and oleo. Press into pie plate. Bake at 375 degrees for 8 minutes. Cool. Add ice cream to pie plate. Put Cool Whip over pie. Freeze. Combine last four ingredients. Cook until thick. Pour over pie. Freeze.

Jo Grisez's Pumpkin Squares

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

1 (16 oz.) can pumpkin
1/2 tsp. nutmeg
1 c. sugar
1 c. chopped nuts
1 tsp. salt
1/2 gal. vanilla ice cream
1 tsp. cinnamon
48 gingersnaps
1 tsp. ginger

Mix together pumpkin, sugar, and spices. Add softened ice cream and mix again. Fold in the chopped nuts. place 24 of the gingersnaps in the bottom of a large Pyrex or Corningware pan. Spread with half of the ice cream-pumpkin mixture. Add a layer of gingersnaps and other half of the ice cream-pumpkin mixture. Freeze for several hours. May be prepared several days before using. Remove from freezer 30 minutes before serving; cut in squares.

Ann's Peanut Butter Cups

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Molly Hunter Dobson

2 c. peanut butter, chunky style
2 3/4 c. powdered sugar
1 (12 oz.) pkg. chocolate pieces, Nestles
1/2 c. melted oleo

In mixer, blend peanut butter, oleo, and powdered sugar. Press mixture into bottom of 9 inch square pan. Melt chocolate bits and spread on top. Refrigerate 10 minutes to set chocolate. store at room temperature.

Frosted Graham Crackers

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor Billmeyer Puffe

1 box graham crackers-- break apart into squares
1 c. white sugar
1 T. butter
1/2 c. cream
1 T. peanut butter--plain or chunky

Combine cream, sugar, and butter in saucepan. Bring slowly to a boil. Boil for 5 minutes, then remove from heat. Add a heaping tablespoon of peanut butter. Stir and beat until frosting is thick enough to drop by spoonfuls on the graham crackers. An electric hand mixer is handy for this; it can take a while by hand. But once the frosting gets to the right consistency, you'll have to work fast to spread it on the graham crackers before it hardens.

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Cherry Dessert

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor Billmeyer Puffe

1 (32 oz.) can cherry pie
1 (3 oz.) pkg. cherry Jello filling
1 pkg. graham crackers
l/3 c. sugar
1 stick (1/2 c.) butter
1/2 c. water

1. Melt butter over low heat. Grind graham crackers into crumbs. Combine in an 8x8 inch pan. Press down firmly to form crust. Refrigerate to harden. 2. Combine cherry pie filling, sugar, and water in large saucepan. Heat over low till boiling. Remove from heat, add cherry Jello. Let cool to room temperature, stirring often. When cool, pour the cherry mix over the crust, arranging the cherries evenly. Refrigerate several. hours. Serve in large squares. Use 9x13 inch pan if doubling recipe.

Nutty Noodley Clusters

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Agnes Houghton Boss

2 (6 oz.) pkg. chocolate chips
2 (3 oz.) cans LaChoy Chow Mein Noodles
2 (6 oz.) pkg. butterscotch
1/2 c. nut meats

Melt all chips over low heat, stirring constantly. Remove from heat and stir in noodles and nuts so that all are coated evenly. Drop by spoonfuls on wax paper. Place in refrigerator to harden. Yields about 24 clusters.

Pawtucket Squares

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1/2 c. shortening
2 squares baking chocolate
3/4 c. flour, sifted with: 1/2 tsp. salt and 1 tsp. baking powder
1 c. sugar
3 eggs
1 tsp. vanilla

Melt shortening and chocolate in a saucepan over direct heat. Remove from fire and stir in the sugar. Add eggs, stirring in one at a time, then flour mixture and, lastly, the vanilla. When well mixed, put into greased 9x9 inch pan and bake at 350 degrees about 25 to 30 minutes.

Raspberry Meringue Squares

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Clare Malcolm Fingerle

1 1/2 c. vanilla wafer crumbs, about 30 wafers
1 T. lemon juice
1/2 c. sugar
2 T. sugar
4 T. butter or margarine, melted
1 pt. red raspberries (slightly sweetened) or substitute 1 large pkg. frozen berries
4 egg whites
1 pkg. (2 oz) dessert topping mix

Combine crumbs, butter and sugar; mix well. Press firmly in bottom of 9x9x2 inch baking dish. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar. Beat until stiff peaks form. Swirl meringue over crumb crust; bake in slow oven (325 degrees) for 12 to 15 minutes. Cool. Spread berries over meringue. Prepare dessert topping mix according to directions. Gently stir in lemon juice. Spread over berries; chill. Cut into squares to serve. Garnish each serving with a berry. Serves 9.

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Apricot Squares

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Ruth H. Strang (via a friend's kitchen)

2/3 c. dried apricots
1/4 tsp. salt
1/2 c. soft butter
1 c. brown sugar
1/4 c. granulated sugar
2 eggs
1 1/3 c. flour, sifted
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 c. pecans, chopped
Confectioners' sugar

Rinse apricots; cover with water and boil 10 minutes. Drain, cool and chop finely or grind. Preheat oven to 350 degrees. Grease 8x8x2 inch pan. Mix butter, granulated sugar and 1 cup sifted flour until crumbly. Pack into greased pan. Bake 25 minutes, or until lightly browned. Sift together 1/3 c. flour, baking powder and salt. Beat brown sugar into eggs; them beat in flour mixture, vanilla, pecans and apricots. Spread this mixture over the baked layer and bake 30 minutes or until done. Cool in pan on rack; cut and dust with confectioners' sugar. Store tightly covered. Double recipe needs a 9x12 inch pan.

Lemon Squares

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1 c. flour, sifted
1/2 tsp. baking powder
1/4 c. powdered sugar
1/8 tsp. Salt
1/4 tsp. salt
2 eggs, slightly beaten
1/2 c. margarine
2 T. lemon juice
1 c. granulated sugar
1 T. grated lemon rind
2 T. flour

Glaze:
1/2 c. powdered sugar, 1 T. lemon juice, 1 T. butter, melted

Combine flour, powdered sugar and salt in bowl. Cut in margarine until consistency of coarse crumbs. Press into greased 8x8 inch pan and bake 15 minutes at 325 degrees. Mix remaining ingredients. Spread over and continue baking for 25 minutes. Spread with the glaze while still warm.

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