Desserts

Dessert adds a touch that gives a good dinner its final, satisfying note.

Before using the dessert recipes in this bulletin, refer to the section on ingredients and measurements (p.16).

Cake recipes in this publication generally need to be adapted for use in high-altitude areas. Write to your State Experiment Station or contact your county extension agent for information on baking cakes in your area.

For pies and cakes, use pans of the size specified.

To grease pans for cakes, coat lightly with unsalted fat or oil. Then sprinkle lightly with a little flour. Tip pan from side to side to coat evenly; then shake out excess flour.

In recipes that call for greased and floured cakepans, you may use a wax paper lining if you prefer. Cut wax paper to fit the bottom of the pan. Then grease the paper lightly.

8- or 9-inch pastry shell

1 cup flour½ teaspoon salt⅓ cup shorteningAbout 2 tablespoons cold water

Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly.

Add a little water at a time, blending lightly. Dough should be just moist enough to cling together when pressed.

Shape dough into a ball. Roll out on a lightly floured surface or between two sheets of waxed paper. Fit carefully into piepan. Lift edges and smooth out air bubbles. For baked pastry shell, trim pastry, leaving about 1 inch around the edge. Fold edge under and shape into an upright rim.

Prick bottom and sides well with a fork. Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.

Variation

Two-crust pie.—Double the recipe. Form dough into two balls, one slightly larger than the other. Roll out larger ball of dough and fit into piepan. Roll out remaining dough for top crust; make several slits in crust to let steam escape during baking. Put filling into pastry-lined pan. Top with second crust. Fold edges of crusts under and press together to seal. Bake as directed in pie recipe.

8-inch pie, 6 servings

Pastry for 2-crust 8-inch pie (above)5 cups pared, sliced tart apples⅔ cup sugar1 tablespoon cornstarch½ teaspoon cinnamon1 or 2 tablespoons butter or margarine, if desired

Prepare unbaked pastry.

Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined pan. Dot with fat, if desired. Top with second crust.

Bake at 400° F. (hot oven) for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

Note: If fruit is sweet, decrease amount of sugar; if unusually tart, increase sugar.

Variations

Blueberry pie.—Use 3 cups fresh blueberries instead of apples. Omit cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with 2 tablespoons lemon juice. Bake 50 to 60 minutes.

Cherry pie.—Instead of apples, use 1 can (1 pound) pitted red sour cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch to 2 tablespoons. Add ⅛ teaspoon almond extract and a few drops of red food coloring, if desired. Bake 40 to 45 minutes.

Peach pie.—Use 3 cups fresh sliced peaches instead of apples. Use only ¼ teaspoon cinnamon. Bake 40 to 50 minutes.

8-inch pie, 6 servings

1 8-inch pastry shell (p.64)3 tablespoons cornstarch¼ cup sugar½ teaspoon salt2 cups milk2 egg yolks, beaten2 tablespoons butter or margarine1 teaspoon vanilla½ cup whipping cream1 tablespoon confectioner’s sugar

Prepare, bake, and cool pastry shell.

Mix cornstarch, sugar, and salt in heavy saucepan. Gradually stir in milk.

Cook over moderate heat, stirring constantly, until thickened. Simmer 1 minute longer.

Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. Stir in fat and vanilla.

Set saucepan in cold water to cool. Stir frequently. Change water occasionally.

Pour filling into pastry shell. Chill thoroughly.

Before serving, whip cream until stiff and beat in confectioner’s sugar. Spread over pie.

Notes:Use only clean, sound-shelled eggs in this recipe.

Use whipped dessert topping instead of whipped cream, if desired.

Variations

Coconut cream pie.—Stir ½ to 1 cup shredded coconut, as desired, into the hot filling with fat and vanilla.

Banana cream pie.—Slice 2 bananas into pie shell before adding filling.

Chocolate cream pie.—Increase sugar to ¾ cup. Cut 1½ ounces bitter chocolate into cream filling after adding milk.

8- or 9-inch pie

⅓ cup butter or margarine2 tablespoons sugar1¼ cups graham cracker crumbs

Stir fat and sugar together in a saucepan over low heat until fat is melted. Blend in cracker crumbs. Press evenly into piepan. Chill.

9-inch pie, 8 servings

1 unbaked 9-inch pastry shell (p.64)1 cup pecan halves3 eggs, beaten½ cup sugar1 cup dark corn sirup¼ teaspoon salt1 teaspoon vanilla¼ cup melted butter or margarine

Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell.

Combine remaining ingredients and pour over nuts. Bake at 375° F. (moderate oven) 30 to 40 minutes, or until the filling appears set when the pie is gently moved.

8-inch pie, 6 servings

1 unbaked 8-inch pastry shell (p.64)1 cup canned pumpkin½ teaspoon cinnamon¼ teaspoon ginger¼ teaspoon nutmeg⅛ teaspoon cloves1 cup milk, half-and-half, or evaporated milk½ cup sugar1 egg, slightly beaten½ teaspoon salt

Prepare unbaked pastry shell.

Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix well. Pour into pastry shell.

Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife inserted in center comes out clean. Filling may be soft but will set on cooling.

8-inch pie, 6 servings

1 baked 8-inch pastry shell (p.64)1 package (3 to 4 ounces) pudding and pie filling mix, any flavor2 egg whites¼ teaspoon salt¼ cup sugar

Prepare pastry shell.

Make pie filling according to package directions. Cool filling slightly; then pour into baked pastry shell.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Add sugar gradually, beating constantly, and continue beating until stiff peaks form.

Pile meringue on pie while filling is still warm. Bake at 350° F. (moderate oven) 15 to 20 minutes, or until lightly browned.

Note:Use only clean, sound-shelled eggs in this recipe.

8-inch pie, 6 servings

1 8-inch graham cracker crust (p.65) or baked pastry shell (p.64)1 tablespoon unflavored gelatin¼ cup cold water3 egg yolks½ cup lemon juice½ teaspoon grated lemon rind¾ cup sugar3 egg whites¼ teaspoon salt

Prepare graham cracker crust or pastry shell.

Soften gelatin in cold water. Beat egg yolks slightly. Add juice, rind,and half the sugar. Cook over low heat, stirring constantly, until mixture begins to thicken, 10 to 15 minutes.

Add gelatin; stir until dissolved. Chill until mixture begins to thicken.

Beat egg whites until foamy. Add salt and beat until soft peaks form. Slowly add remaining sugar, beating constantly until stiff. Fold into chilled mixture.

Pour into crust and chill until firm.

Note:Use only clean, sound-shelled eggs in this recipe.

Variation

Lime chiffon pie.—Use ½ cup lime juice and ½ teaspoon grated lime rind in place of lemon. Add a few drops of green food coloring to dissolved gelatin before chilling.

9-inch pie, 8 servings

1 9-inch graham cracker crust (p.65)1 envelope whipped dessert topping mix1 package (8 ounces) cream cheese, at room temperature¼ cup confectioner’s sugar¼ teaspoon vanilla½ cup chopped pecans1 cup canned blueberry, peach, or cherry pie filling

Make graham cracker crust.

Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar, and vanilla until smooth. Stir in nuts.

Pour into pie shell. Top with pie filling. Chill at least 3 hours before serving.

Two 8- or 9-inch layers

1 package spice cake mix (for 2-layer cake)1¼ cups drained, pitted, and chopped cooked prunes

Prepare cake batter according to package directions. Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.

Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p.69).

Two 8-inch layers

2 cups cake flour1¼ cups sugar1 tablespoon baking powder1 teaspoon salt½ cup softened butter or margarine or shortening1 cup milk4 egg whites, unbeaten1 teaspoon vanilla¼ teaspoon almond extract, if desired

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Add remaining milk, egg whites, and flavoring; beat until creamy.

Pour into two 8-inch greased and floured layer cakepans. Bake at 375° F. (moderate oven) 25 to 30 minutes, or until the cake surface springs back when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.

6 to 9 servings

½ cup shortening½ cup brown sugar, packed1 egg½ cup molasses1½ cups flour½ teaspoon salt¾ teaspoon baking soda½ teaspoon ginger½ teaspoon cinnamon½ cup boiling water

Beat shortening and sugar until creamy. Add egg and molasses; beat well.

Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.

Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 350° F. (moderate oven) 35 to 40 minutes. Serve warm.

6 servings

2 tablespoons butter or margarine½ cup brown sugar, packed6 drained canned peach halves6 drained maraschino cherries, halved12 pecan halves1 recipe quick coffee cake batter (p.62)

Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar over fat. Arrange fruit and nuts in sugar mixture.

Prepare coffee cake batter and pour over fruit; spread evenly. Bake at 350° F. (moderate oven) 30 to 40 minutes.

Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing pan.

Variations

Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of drained canned crushed pineapple for the fruit.

Timesaver

Instead of quick coffee cake batter, use a 1-layer package of cake mix, prepared by package directions.

6 servings

½ recipe sweet biscuit dough (p.60)⅔ cup sugar2 tablespoons cornstarch1 can (1 pound) pitted red sour cherries, water pack⅛ teaspoon almond extractFew drops red food coloring1 tablespoon butter or margarine

Make biscuit dough but do not roll out.

Blend sugar and cornstarch in a 1-quart saucepan. Gradually stir in cherries. Cook over moderate heat until thickened and clear, stirring constantly. Remove from heat. Add flavoring, food coloring, and fat. Pour into a 1½-quart casserole.

Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake at 425° F. (hot oven) 15 to 20 minutes, or until filling bubbles and topping is lightly browned.

Timesaver

Quick cherry cobbler.—Use 1 can (1 pound 5 ounces) cherry pie filling. Heat to boiling and stir in 1 tablespoon butter or margarine. For biscuit topping, combine 1 cup packaged biscuit mix and 1 tablespoon sugar. Add ⅓ cup milk and 1 tablespoon melted butter or margarine; stir until moistened. Drop by spoonfuls onto hot cherry filling and bake as directed.

Two 8-inch layers

1¾ cups cake flour1⅓ cups sugar1 teaspoon salt1 teaspoon baking soda½ cup softened butter or margarine1 cup milk1 teaspoon vanilla2 eggs2 or 3 ounces (2 or 3 squares) unsweetened chocolate, melted

Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Mix in remaining milk, vanilla, and eggs. Add chocolate; beat until creamy.

Pour into two 8-inch greased and floured layer cake pans. Bake at 350° F. (moderate oven) 30 to 35 minutes, or until the cake surface springs back when touched lightly. Cool cake a few minutes before removing from the pans. When cool, frost with creamy chocolate frosting (this page).

Note: For a loaf cake, use a greased and floured 9- by 12-inch cakepan. Bake about 40 minutes.

For 8-inch layer cake or 9- by 12-inch loaf cake

About 2½ cups confectioner’s sugar⅓ cup softened butter or margarine3 tablespoons milk1 teaspoon vanilla

Beat about 2 cups of the sugar with all other ingredients until frosting is creamy and smooth. Beat in enough of the remaining sugar for a frosting that will spread evenly. Spread on cooled cake.

Variation

Creamy chocolate frosting.—Mix in 1 or 2 ounces (1 or 2 squares) of melted chocolate. Or increase milk to ¼ cup and use ⅓ cup cocoa. Beat until creamy and smooth.

For 8-inch layer cake or 9- by 12-inch loaf cake

½ cup butter or margarine1 cup brown sugar, packed¼ cup milk2 cups confectioner’s sugar⅔ cup finely chopped pecans or walnuts½ teaspoon vanillaNut halves, as desired

Combine, fat, brown sugar, and milk. Cook over medium heat, stirring constantly, only until mixture boils and sugar is dissolved. Cool slightly.

Beat confectioner’s sugar into cooked mixture until frosting reaches spreading consistency. Add chopped nuts and vanilla; mix well.

Spread on cooled cake. Garnish with nut halves.

6 servings

1 tablespoon unflavored gelatin¼ cup cold water¾ cup orange juice2 tablespoons lemon juice½ teaspoon grated orange rind⅓ cup sugar¼ teaspoon salt1 cup whipping cream1 cup fresh orange sections, cut in pieces

Soften gelatin in water. Combine fruit juices, orange rind, sugar, and salt; heat to simmering. Dissolve gelatin in hot mixture. Chill until mixture begins to thicken.

Whip cream only until stiff. Fold whipped cream and orange sections into gelatin mixture. Pour into a 1-quart mold and chill until firm.

3 to 4 dozen cookies

1 cup flour1¼ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt½ cup shortening1 cup brown sugar, packed1 egg¾ teaspoon vanilla1½ cups quick-cooking rolled oats

Mix flour, baking powder, soda, and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in rolled oats. Chill.

Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350° F. (moderate oven) 10 to 15 minutes.

Remove from baking sheet while warm.

Variations

Raisin-oatmeal cookies.—Add ½ cup raisins with the oats.

Coconut- or nut-oatmeal cookies.—Add ½ cup flaked coconut or ½ cup chopped nuts with the oats.

Orange-oatmeal cookies.—Add 2 tablespoons orange juice and 1 teaspoon grated orange rind to shortening and sugar mixture. Add ½ cup raisins and ½ cup chopped nuts with the oats. Chill dough thoroughly; drop from teaspoon onto baking sheet.

4 to 5 dozen cookies

1 cup shortening1 cup peanut butter1 cup granulated sugar1 cup brown sugar, packed2 eggs1 teaspoon vanilla2½ cups flour½ teaspoon salt¾ teaspoon baking soda½ teaspoon baking powder

Beat shortening and peanut butter until creamy. Gradually add sugars, beating thoroughly after each addition. Beat in eggs and vanilla.

Mix remaining ingredients and blend into peanut butter mixture. Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Flatten each cookie. Criss-cross top of each cookie with a fork, if desired.

Bake at 375° F. (moderate oven) 10 to 15 minutes.

Remove from baking sheet while warm.

Variation

Top-hat cookies.—Roll balls of dough in granulated sugar before placing on baking sheet. Do not flatten. Bake 10 minutes; then remove from oven and press a milk chocolate candy kiss into center of each cookie. Return to oven and bake 2 to 5 minutes longer, or until cookies are done.

3 to 4 dozen cookies

¾ cup shortening1 cup brown sugar, packed2 eggs¼ cup molasses2¼ cups flour2 teaspoons baking soda½ teaspoon salt½ teaspoon cloves1 teaspoon cinnamon1 teaspoon ginger½ cup chopped nuts, if desired½ cup raisins, if desired

Beat shortening and sugar until creamy. Beat in eggs and molasses.

Mix dry ingredients and stir in raisins and nuts, if used. Stir flour mixture into molasses mixture.

Drop dough from a teaspoon onto a lightly greased baking sheet; space cookies about 2 inches apart. Bake at 375° F. (moderate oven) 10 to 12 minutes, or until set but not hard.

Remove from baking sheet while warm.

5 to 6 dozen cookies

1 cup softened butter or margarine1¼ cups sugar2 eggs2 ounces (2 squares) unsweetened chocolate, melted½ teaspoon vanilla2⅔ cups flour2 teaspoons cream of tartar1 teaspoon baking soda½ teaspoon salt¼ cup sugar

Beat fat and 1¼ cups sugar until creamy. Beat in eggs; add melted chocolate and vanilla.

Mix flour, cream of tartar, soda, and salt. Stir into chocolate mixture; blend well. Chill dough.

Shape dough into balls about 1 inch in diameter. Roll balls in ¼ cup sugar and place about 2 inches apart on an ungreased baking sheet. Bake at 400° F. (hot oven) 8 to 10 minutes.

Remove from baking sheet while warm.

Variations

Cinnamon-sugar cookies.—Omit chocolate. Roll balls of dough in a mixture of ¼ cup sugar and 1 tablespoon cinnamon; bake as directed.

Chocolate chip cookies.—In place of 1½ cups granulated sugar, use ½ cup granulated sugar and 1 cup brown sugar. Beat sugars with butter or margarine. Omit the chocolate. Stir ⅔ cup chopped nuts and 1 package (12 ounces) chocolate chips into the dough. Drop dough from a teaspoon onto an ungreased baking sheet and bake as directed.

6 servings

2 tablespoons granulated sugar¼ teaspoon cinnamon4 cups pared, sliced tart apples¼ cup water½ cup flour⅛ teaspoon salt¼ teaspoon cinnamon¼ teaspoon nutmeg⅓ cup brown sugar, packed3 tablespoons softened butter or margarine

Mix granulated sugar with ¼ teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples in a greased 8- by 8- by 2-inch baking pan. Sprinkle with the water.

Blend flour, salt, cinnamon, nutmeg, and brown sugar. Mix in fat to make a crumbly mixture. Spread over apples. Bake uncovered at 350° F. (moderate oven) 40 minutes or until lightly browned and apples are tender.

6 servings

6 large baking apples6 tablespoons sugar2 tablespoons butter or margarineCinnamon, as desired½ cup water

Wash and core apples. Pare apples one-third of the way down or slit the skin around the apple about half-way down.

Place apples in a baking dish. Put sugar and butter or margarine in the center of each apple. Sprinkle with cinnamon. Pour the water around apples to prevent sticking.

Bake uncovered at 400° F. (hot oven) until tender, 45 minutes to 1 hour.

Variation

Cranberry-baked apples.—Omit the sugar, fat, and cinnamon. Combine ¾ cup chopped raw cranberries, ½ cup sugar, and 3 tablespoons chopped nuts. Stuff apples with this mixture before baking.

16 brownies

2 ounces (2 squares) unsweetened chocolate⅓ cup shortening or oil1 cup sugar2 eggs, slightly beaten1 teaspoon vanilla⅔ cup flour½ teaspoon baking powder½ teaspoon salt½ cup chopped nuts

Melt chocolate and fat together over low heat. Cool slightly. Mix sugar with eggs.

Stir chocolate mixture into eggs gradually. Add vanilla.

Mix dry ingredients, stir in nuts, and add to chocolate mixture.

Spread batter in a greased 8-inch square baking pan. Bake at 350° F. (moderate oven) 25 to 30 minutes or until crust is shiny and brownies begin to shrink from pan. Cool in pan. Cut into 2-inch squares.

Variation

Chewy brownies.—Follow directions above, but omit baking powder.

6 servings

4 eggs, slightly beaten⅓ cup sugar¼ teaspoon salt3 cups hot milk1 teaspoon vanillaNutmeg, as desired

Combine eggs, sugar, and salt. Stir in the milk gradually. Add vanilla.

Pour into custard cups. Sprinkle with nutmeg. Set cups in a pan of hot water.

Bake at 325° F. (slow oven) 30 to 40 minutes, or until the tip of a knife inserted in the center comes out clean.

6 servings

2 cups milk1 tablespoon butter or margarine¼ cup brown sugar, packed1 teaspoon cinnamon½ teaspoon nutmeg½ teaspoon vanilla2 egg yolks, slightly beaten4 slices bread, cut in 1-inch cubes½ cup raisins½ cup slivered almonds2 egg whites¼ teaspoon salt

Heat milk. Stir in fat, sugar, cinnamon, nutmeg, and vanilla.

Stir a little of the milk mixture into egg yolks; then stir yolks into rest of milk mixture. Add bread cubes, raisins, and half the nuts.

Beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold egg whites into pudding mixture. Pour into greased 1-quart casserole. Sprinkle top with rest of nuts. Place casserole in pan of hot water.

Bake at 325° F. (slow oven) 1¼ to 1½ hours, or until the tip of a knife inserted in the center comes out clean.

Pecan balls.—Toast pecans by spreading 1½ cups in a shallow pan, and baking at 300° F. (slow oven) 15 to 20 minutes, or until lightly browned. Cool and chop. Shape 1 quart ice cream into 6 balls. Roll balls in pecans. Place on a tray covered with wax paper and return to freezer until firm. Just before serving, top balls with hot fudge sauce. Makes 6 servings.

Snowballs.—Shape 1 quart ice cream into 6 balls. Roll balls in ½ cup flaked coconut. Return balls to freezer as directed above. Makes 6 servings.

Ice cream sandwiches.—Slice 1 quart ice cream into 6 slices. Place each slice between 2 graham crackers (plain, cinnamon-flavored, or chocolate-coated). Serve immediately or return to freezer until time to serve. Makes 6 sandwiches.

Buttered nut sundae.—Add ½ cup chopped pecans or walnuts to 2 tablespoons melted butter or margarine in a frypan. Toast nuts over low heat for 15 to 20 minutes, stirring as needed, until they are lightly browned. Stir in ¼ cup brown sugar (packed) and ¼ cup water; simmer 2 minutes. Pour warm sauce over ice cream. Makes about ¾ cup or enough for 6 sundaes.

Don’t throw good leftover food away. Use your cooking skill—and your imagination—to make leftovers tasty.

Some leftovers make good second meals merely by reheating. Others are better prepared in a new way—with seasonings, sauces, crisp toppings. Try leftover fruit in muffins, vegetables in omelets. Substitute 2 leftover egg yolks for 1 whole egg in baked custard. And soups often become richer, more delicious when leftovers are added.

Listed below are some of the ways in which leftovers may be used.

Egg yolks, in—

Baked custardCakes, cookiesHomemade noodlesMock hollandaise sauceScrambled eggs

Egg whites, in—

CakesMeringueSouffles

Hard-cooked egg or yolk, in—

CasserolesEgg sauceGarnishSaladsSandwichesThousand island dressing

Buttermilk, in—

Cakes, cookiesQuick breads

Sour cream, in—

Beef stroganoffCakes, cookiesSalad dressingsSauce for vegetables

Cooked meats, poultry, fish, in—

CasserolesCreamed foodsCurriesHashPattiesPotpiesSaladsSandwiches

Meat or poultry drippings and broth, in—

GraviesSaucesSoupsStews

Cooked potatoes, in—

Fried or creamed potatoesMeat or potato pattiesMeat-pie toppingPotatoes in cheese sauceSaladsSoups, stews, or chowders

Cooked snap beans, lima beans, corn, peas, carrots, in—

CasserolesCreamed dishesMeat, poultry, or fish piesSaladsSaucesScalloped vegetablesSoupsStewsVegetables in cheese sauce

Cooked leafy vegetables, chopped, in—

Creamed or scalloped vegetablesOmeletsSoufflesSoups

Vegetable cooking liquids, in—

GraviesSaucesSoupsStews

Cooked or canned fruits, in—

Fruit cupsFruit saucesGelatin dessertsPrune cakeQuick breadsSaladsShortcakeUpside-down cakeYeast breads

Fruit cooking liquids or fruit sirups, in—

Fruit cupsFruit saucesFruit drinksGelatin mixturesTapioca puddings

Cooked wheat, oat, or corn cereals, in—

Fried cerealMeat loaf or pattiesSoufflesSweet puddings

Cooked rice, noodles, macaroni, spaghetti, in—

Baked macaroni and cheeseCasserolesMacaroni saladMeat or cheese loafSpanish rice

Bread, in—

Bread puddingCroutonsDry crumbs for breading meat, poultry, or fishFonduesFrench toastMeat loaf, salmon loafSardine puffStuffings

Cookies or unfrosted cake, in—

Crumb crust for piesIce cream sandwichesRefrigerator cake (cake strips or cookies layered with pudding or whipped cream and chilled)Toasted cake slices, served with fruit or ice cream

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