Old Fashioned Crumb Cake by Birgitta

Old Fashioned Crumb Cake

Mix together:

2 cups flour

1 cup sugar

3 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

Add

 1/2 cup shortening and blend.

Take out 2/3 cup crumbs

Add 

1 egg

1 tsp vanilla

1/2 cup milk to remaining crumbs.

Mix well and pour into a greased  8X8 pan.

Sprinkle the 2/3 cup of crumbs over the top of the batter.

Bake 45 min. in 375 oven

Lela's Apple crumble by Birgitta

Lela's Apple crumble

Grease an 8 x 8 cake tin

mix 1/2lb butter, softened with 1/2lb bown sugar and 1 egg

add 1/2 lb flour (half whole meal, 1/2 regular).

Arrange 4-5 green apple segments in the tin.

Sprinkle with cinnamon, add raisins and chopped walnuts.

Spoon the dough on top.

Bake at 350 ca 45 min

Vibeke's Pistachio Icecream Dessert by Birgitta

Vibeke's Pistachio  Icecream Dessert

25 Ritz crackers

1/2 cup ground walnuts

1 stick (1/2 cup) butter

1/2 gallon vanilla ice cream, softened

1 9 oz container Cool Whip

1 1/2 cups milk

2  3 3/4 oz packages instant pistachio pudding

Roll crackers with a rolling pin.

Mix cracker crumbs, nuts and butter in a bowl.

Set aside a handful of this mixture.

Spread the rest in a 9 x 13 cake pan.

Bake atr 350 for 15 min.

Put pudding in a bowl, add milk and whip.

Add the ice cream and blend thoroughly.

Pour over the cracker mixture in pan and spread the Cool Whip on top.

Put in freezer until hard.

An hour before serving put this dessert in the refrigerator to soften.

Vibeke's Almond Cheese Casserole by Birgitta

Vibeke's Almond Cheese Casserole

10 slices day old firm type bread

1/2 lb sharp Cheddar cheese, shredded

2 2/3 cups milk

4 eggs

1/4 tsp almond extract

1tsp salt

1/4 cup butter, melted

1/2 cup slivered almonds

Remove crust from bread and cube it.

Alternate layers of bread and cheese in a baking dish

Beat next 4 ingredients together lightly and pour over bread and cheese.

Pour butter over top and refrigerate 8 hours or overnight.

Sprinkle with almonds and bake 1 hour at 350.

Anne's Corn Pudding by Birgitta

Anne's Corn Pudding

Preheat oven to 350

2  81/4 oz cans of whole kernel corn

2  81/4 oz cans of creamed corn

1  16 oz container of sour cream

1  stick of butter of margarine

2 packages of Jiffy corn muffin mix

Grease a large casserole dish

Drain the cans of whole kernel corn and melt the butter

In a large bowl, mix together the drained whole corn, creamed corn, sour cream, Jiffy corn muffin mix and melted butter. Combine well.

Pour the mixture in the greased dish and spread evenly.

Bake @350 for 35-45 minutes or untl nicely browned.

(for a smaller reciupe: Use 1 can of each type of corn, an 8 oz container of sour cream, 1/2 stick of butter and 1 package of Jiffy mix. Bake in an 8 or 9 inch square pan for 35-45 minutes.)

Smoked haddock pate by Birgitta

Smoked haddock pate

Boil smoked haddock in milk for 20 min and pour away the milk. Mix the haddock with cream cheese and lemon juice. Serve with toast.

(sorry not to have the ingredients measured)

Chunky Gazpacho

2 large peeled tomatoes

1 small cucumber

1/2 medium onion

1 small green pepper

1 cup tomato juice

1 tablespoon vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

Mix in a blender and chill in the refrigerator. Makes ca 4  one cup servings.

Bronxville PTA Punch by Birgitta

Bronxville PTA Punch

1 qt pineapple juice

1qt fresh orange juice

1qt fresh lemonade

1qt ginger ale.

Pour it into a bowl. If you want to be fancy make a frozen strawberry mold and float in the bowl.