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Banana Pudding

2 cups sugar
1/2 tsp. salt
6 eggs, separated
8 bananas
5 Tbsp. flour
4 cups milk
3 tsp. vanilla
1 box vanilla wafers

Slice bananas into 1/4 inch thick slices. Take a 9 1/2 X 13 1/2 X 2 baking dish and coat the bottom and sides with wafers then a layer of banana slices, alternating layers until just below the top, then set aside.Combine sugar, flour, salt, stir in milk. Cook over boiling water or in a thick pot over med. heat until it begins to thicken. Stir beaten egg yokes into hot mixture and cook 7 mins. more. Remove from heat and add vanilla then pour over bananas and wafers. Top with a meringue made with the egg whites (see below) and brown in a hot oven, 425. Serve warm or chilled.

Meringue

6 egg whites
1/2 tsp. salt
1 tsp. vanilla
12 Tbsp. sugar

Egg whites need to warm to room temperature. Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over pudding, make sure it touches the edges to prevent shrinking. Take the back of a spoon and pull up points to make attractive.

CREAM CHEESE POUND CAKE

Sift cake flour before measuring.

2 sticks (1 cup) butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 1/2 cups sugar
5 large eggs
1/2 cup half-and-half
2 teaspoons vanilla extract
3 1/2 cups sifted cake flour
1/4 teaspoon salt
Powdered sugar

BEAT softened butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
COMBINE half-and-half and vanilla. Combine flour and salt; add to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.
BAKE at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool on a wire rack. Dust with powdered sugar, and serve with fresh berries, if desired. Makes 1 (10-inch) cake.
Bonus: For Cinnamon-Pecan Swirl Pound Cake: Stir together 1/2 cup chopped pecans, toasted; 3 tablespoons brown sugar; and 2 teaspoons ground cinnamon. Pour half of batter into pan; sprinkle with pecan mixture, and top with remaining batter. Bake as directed.

Mississippi Mud

1 stick butter
1/2 cup cocoa
5 eggs (Xtra large)
1 1/4 cups sifted flour (self-rising)
2 cups sugar
1 cup chopped nuts
2 tsp. vanilla

Melt butter, add cocoa, eggs, sugar, and flour; mix well. Stir in nuts and vanilla then pour into a greased 13 X 9 pan. Bake at 350 for 30 mins. Top immediately after removing from oven. (see below)

Topping

1 bag miniature marshmallows
1 box powdered sugar
1 stick (softened) butter
1/3 cup cocoa
1/2 cup evaporated milk

Cover the top of the cake with marshmallows as soon as it comes out of the oven. Beat the rest of the ingredients well and pour over the marshmallows before they melt together.

Fresh Peach Cobbler

1 1/2 cups of fresh peaches, sliced thin
1/4 cup water
3/4 cup sugar
2 eggs
1/2 cup sugar
1 Tbsp. shortening
2 Tbsp. milk
3/4 cup flour (self-rising)

In a saucepan, combine peaches, water, 3/4 cup sugar; bring to a boil, stirring constantly. Keep hot. With a spoon, beat eggs, 1/2 cup sugar, and shortening until fluffy. Add milk and mix well, then add the flour.Spread the batter into a greased 10 X 6 X 2 baking dish then pour hot peaches over the batter. Bake at 375 for 30 mins. It should be lightly browned when done. Serve warm by itself or with cream.
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Chess Squares

1 box yellow cake mix
1 cup chopped pecans
1 stick butter (softened)
1 egg
1 tsp. vanilla

In a mixing bowl, combine all ingredients and mix well using a wooden spoon. Grease and flour a 9 X 13 X 2 pan, spread mixture evenly then set aside.

1 8oz. pkg.cream cheese (softened)
2 eggs
1 box powdered sugar

Mix the cream cheese and eggs until smooth then add sugar. Pour this over the first mixture. Bake at 350 for 35 mins. Cool and cut into squares.

Banana Split Cake

2 cups graham cracker crumbs
1 stick butter (melted)
1 stick butter (softened)
2 cups powdered sugar
1 tsp. vanilla
2 eggs
6 bananas
1 large can crushed pineapple (drained)
1 large container of Cool Whip
1/2 cup chopped nuts (your choice)
1 small jar of dessert cherries

Mix the crumbs and the melted butter then press evenly to the bottom of a 9 X 13 X 2 glass dish or pan. Beat the sugar, vanilla, and softened butter together for 10 mins. Add the eggs one at a time, beating well after each. Spread this mixture over the crumb layer. Peel the bananas and slice in half lengthwise then place onto the creamed layer. Spoon the drained pineapple over the bananas. Cover with Cool Whip and sprinkle with the nuts. Chill at least 4 hours before cutting into 2 inch squares. Garnish each serving with a cherry.

Pecan Butter Squares

3/4 cups. butter or margarine
4 tbsp. sugar
1 1/2 cups. flour
3 egg yolks
1 lb. box brown sugar
1 1/2 cups. pecans, finely chopped

Mix butter, white sugar & flour until crumbly and pat into bottom of 9 x 13 inch pan. Bake at 350 degrees about 15 minutes. Mix egg yolks, brown sugar & pecans together and fold into 3 stiffly beaten egg whites. Pour on top of base and bake another 25 minutes at 350 degrees. Cool and cut into squares. Sprinkle with powdered sugar.
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Peanut Butter Squares

2 cups graham cracker crumbs
2 cups confectionary sugar 10X
1 3/4 cups peanut butter
1 stick (1/2 cup) butter or margarine(melted)
1 lb. semi-sweet or milk chocolate morsels

Mix the graham cracker crumbs and sugar together well. Next add the butter or margarine and one cup of the peanut butter, blend very well and press into a 9 X 13 pan or dish.

Melt the chocolate morsels and mix with the remaining peanut butter until it's a solid brown then spread on top of the first mixture. Chill until chocolate sets.