Page 55 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

Apricot Jello Dessert Millie Leonardson
Serves 24 Use 9”x 13” Utility Dish

3 Packs Apricot Jello 1 Can Peach Pie Filling-Cut up in pieces
1 Pack (8oz) Cream Cheese 1 (8oz) Cool Whip
1 Can (20oz) Crushed Pineapple in juice

Prepare Jello in 3 Cups Boiling water- Add 2 Vi Cups Ice to chill.
Soften cream cheese and blend in Cool Whip till smooth.
Add crushed pineapple in juice and peach filling- blend together until mixed through,
slowly add jello until blended.
Pour in dish and refrigerate 24 hows before serving.

Banana Bread Nancy Beard

1 Cup Sugar 2 Cups Sifted Flow
14 Cup Butter Softened 1 tsp. Baking Soda
2 Eggs Beaten 2 tsps Baking Powder
3 Ripe Bananas mashed 1 tsp. Vanilla
4 T. Milk

Sift dry ingredients, set aside. Cream sugar and butter. Add beaten eggs, milk, vanilla,
and mashed bananas. Stir in dry ingredients. Add more milk if necessary to have
consistency of cake batter. Pow into two greased bread pans.

Bake at 350 for 40-45 minutes.

Blueberry/ Cherry Delight

Crust: Melt 1 stick oleo. Add 1 Cup Self-Rising Flow, 14 Cup 4x Sugar, and 114 Cup
chopped nuts.. Mix well and press into oiled 9”x 13” pan. Bake at 350 for 20 minutes.
Cool.

Spread: Mix 8oz cream cheese and 1 Cup sugar. Add 8oz cool whip. Spread on cooled
crust.

Topping: Spread can ofblueberry or cherry pie filling on top.

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