REALTOR® · Keller Williams Select Realty

Category: Desserts

  • Mudder’s Pudd’n

    Mudder’s Pudd’n, a family favourite written on an old recipe card. Just flour, sugar, butter and a splash of milk, baked until golden. Pour gravy over it or eat it on its own. Either way, it’s delicious.

    Prep5 minutes
    Bake30 to 40 min
    Oven350°F
    Download the recipe card (PDF)

    Ingredients

    • 1 cup flour
    • ¼ cup sugar
    • ¼ cup hard (cold) butter
    • 2 to 3 Tbsp milk, or water

    Method

    1. Heat the oven to 350°F.
    2. Rub the hard butter into the flour and sugar with your fingers until crumbly.
    3. Wet it with 2 to 3 Tbsp milk, just until it comes together.
    4. Press it into a clear glass or ceramic baking dish and bake 30 to 40 minutes, until golden.

    To serve: Pour gravy over it, or eat it on its own. It’s delicious either way.

    From the family recipe binder.

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  • Mice Cookies

    Mice Cookies from the family recipe binder. Peanut butter, coconut and Rice Krispies rolled into balls and dipped in chocolate. No baking needed.

    TypeNo-bake
    Prep20 minutes
    CoolUntil set
    Download the recipe card (PDF)

    Ingredients

    • ½ cup peanut butter
    • 2 Tbsp (⅛ cup) butter
    • ½ cup icing sugar
    • ½ cup coconut
    • 1 cup Rice Krispies
    • 1 package semi-sweet chocolate chips

    Method

    1. Mix the peanut butter, butter, icing sugar, coconut and Rice Krispies together.
    2. Roll into small balls.
    3. Melt the chocolate chips.
    4. Dip the balls in the chocolate.
    5. Cool on wax paper until set.

    From the family recipe binder.

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  • Mars Bar Cookies

    No-bake Mars Bar squares, straight from the family recipe binder. Melted Mars bars and Rice Krispies pressed into a pan under a layer of chocolate. There are two versions in the binder, so I included both.

    MakesOne 8×8 pan
    Prep10 minutes
    ChillUntil set
    Download the recipe card (PDF)

    Ingredients

    Squares

    • 4 Mars bars
    • ¼ cup margarine
    • 2½ cups Rice Krispies

    Chocolate topping

    • ¼ cup margarine
    • 1 cup chocolate chips

    Method

    1. Cut the Mars bars into 1-inch pieces and put them in a bowl with ¼ cup margarine.
    2. Microwave 1 minute, then stir well until smooth.
    3. Measure the Rice Krispies into a large bowl, add the Mars bar mixture and mix well.
    4. Press into an 8×8 pan.
    5. Melt the other ¼ cup margarine with the chocolate chips, pour over the top and spread.
    6. Chill in the fridge until set, then cut into squares.

    Verna Burt’s version: Microwave 1 cup mini marshmallows with the 4 Mars bars and ½ cup margarine for 2 minutes, stir in 3 cups Rice Krispies and smooth into an 8×8 pan with a wet spoon. Frost with 1 cup chocolate chips melted with 2 Tbsp Crisco oil.

    From the family recipe binder.

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  • Peppermint Cheesecake Dip

    A festive no-bake dip from our family recipe binder. Creamy, minty and loaded with crushed peppermint chocolate. Put out a plate of chocolate grahams and watch it disappear.

    Serves4 to 5
    Prep10 minutes
    ChillUntil cold
    Download the recipe card (PDF)

    Ingredients

    • 1 package (250 g) cream cheese, softened
    • ½ cup powdered sugar
    • 4 to 5 drops food-grade peppermint oil, or about ½ tsp peppermint extract
    • 1 tub (8 oz or 1 L) Cool Whip, thawed
    • 1 cup crushed peppermint chocolate (candy cane bark works great)

    For dipping

    • Chocolate graham crackers, Oreo wafers or gingersnaps

    Method

    1. Beat the cream cheese until smooth.
    2. Add the powdered sugar and peppermint and beat until smooth and well combined.
    3. Add the Cool Whip and beat until combined.
    4. Fold in the crushed peppermint chocolate.
    5. Chill until ready to serve, with chocolate grahams, Oreo wafers or gingersnaps for dipping.

    Peppermint: Use only food-grade peppermint oil. It is very strong, so start with a drop or two and taste.

    From the family recipe binder.

    More recipes from my kitchen