If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)
Photographers, artists, poets: show us DINNER.
The Icing On The Cake Dessert.
When I was a young woman and I mean by that I had tasted marriage, groaned with child-birth and thought I knew all about life era. We would go to my Aunt’s house for holiday dinners one year and then the opposite year we would go to my Mother’s.
We knew before we got there exactly what would be the highlights of the menu.
Grandma would slave with the sharp knife cutting the thinnest noodles ever the day before. They would be the first thing we would scan for on the food table. Grandma also made the best macaroni and cheese ever. The secret was the string. Yes, the dish was full of strings. When you dished it on your plate, you tossed the cheese around the spoon so as not to lose one drop or make a mess. Once you started eating it you wrapped the string around your fork and got a nice gooey bite of cheese.
Then there was the creamy smooth as a baby’s bottom mashed potatoes. Melt in your mouth down the shoot in a second or less. Green bean casserole, and I don’t really remember the other veggies. They must have not done anything special for my palate.
Nice marshmallow, brown-sugar glazed sweet potatoes from my Mother. Mom always made a chocolate pie for my Dad. Other wise I am not sure he would attend the functions.
The dessert tables were full of pies. Cherry, pecan and chocolate. There were usually dessert salads and then there was the king of all kinds, the crown of the entire meal. My mother made it if the dinner was at her home, and if it was at my Aunts, then she made it. It is called Pudding Dessert.
When Mom passed a way, I quit going to the Aunts from then on. If I wanted the dessert I had to start making it. Thank goodness I have my recipe in my lock box that Mom gave me. My kids love it also and request it. You can make it with chocolate, or butterscotch. Many times it was made with Butterscotch.
I have changed up the recipe a little because I am a cream cheese nut. I double the cream cheese and the powdered sugar amounts.
Here is the recipe if you like light desserts that make you say,” Oh my gosh, this is so good.”
1 cup flour, 1 stick butter, 1/2 cup nuts.
Mix and press in a 9×13 pan Bake for 15 minutes 350 degrees
1 cup cool whip, 1 cup powdered sugar, 1 8 oz. cream cheese
Blend together and add to first layer when cooled
2 packages of instant pudding, your choice of flavor, we always used butterscotch, made with only 3 cups of milk instead of 4. Add to second layer
Top with rest of cool whip and garnish with nuts
If you try this, I hope you enjoy it.