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DESSERTS

Chocolate Pudding Dessert

INGREDIENTS
DIRECTIONS

1 stick butter or margarine
1 cup flour
1 cup pecans
1 cup powdered sugar
1  8-oz pkg cream cheese
1 cup Cool Whip
3  3-oz pkgs instant chocolate pudding mix
3  1/2 cups milk
1  8-oz Cool Whip (one container for all)     

  1. Preheat oven to 350Ëš

  2. Combine butter, flour, and pecans for crust

  3. Mix well and press into 9x13 inch pan

  4. Bake 15 minutes watching closely so it does not burn

  5. Cool completely

  6. Combine powdered sugar, cream cheese, and 1 cup of the Cool Whip for first layer

  7. Spread over cooled crust

  8. Combine pudding and milk and beat until thick

  9. Spread over first layer

  10. Top with remaining Cool Whip

  11. Refrigerate

Hershey's Holiday Souffle

from Mary Gail Milner, Quitman, Tx

​
INGREDIENTS
DIRECTIONS

2 envelopes Knox Unflavored Gelatin
3/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup Hershey’s Cocoa
3/4 cup finely crushed peppermint candy 
    canes (optional)
1  8-oz pkg cream cheese, softened
1  1/2 cups milk
1 cup whipping cream

Pour into a pretty soufflé dish or large clear or crystal bowl. Garnish with extra whipped cream, or crushed peppermint, or leave plain.

  1. Sprinkle unflavored gelatin onto cold water; allow to soften a few minutes; stir over low heat until dissolved

  2. Beat egg yolks in a bowl; blend in 1/2 cup sugar and cocoa

  3. Stir into mixture in saucepan and return to heat, cook until very hot, but not boiling

  4. Remove from heat, stir in crushed peppermint candy until dissolved; set aside

  5. Soften cream cheese in large mixer bowl. Blend in chocolate mixture and milk.

  6. Chill about 20 minutes or until mix mounds on spoon

  7. Beat egg whites with remaining 1/2 cup sugar until stiff peaks form; fold into chocolate mixture

  8. Beat heavy cream until stiff; fold in

Auth Letha's Banana Pudding

from Letha Westmoreland

INGREDIENTS
DIRECTIONS

3 eggs
1/3 cup flour
pinch salt
1 cup sugar
2 cups milk, scalded / heated
1 tsp vanilla
2 Tbs butter
Vanilla wafers
3 or 4 bananas

  1. In double boiler, beat eggs with sugar

  2. Add flour and salt, mixing well

  3. Add scalded milk slowly to mixture, stirring during cooking as it thickens

  4. Remove from heat and add vanilla and butter

  5. Layer in a trifle bowl or pretty crystal bowl

  6. Begin with vanilla wafers on the bottom, a layer of pudding followed by a layer of bananas. Repeat.

  7. Makes two layers. Cover top with vanilla wafers.

Aunt Letha was my mother’s younger sister, and one of my favorite people on earth.

Blancmange or Cornstarch Pudding

INGREDIENTS
DIRECTIONS

3 Tbs cornstarch 
    (May substitute with 6 Tbs flour)
1/3 cup sugar
dash salt
1/2 cup cold milk
2 cups milk, scalded 
1 tsp vanilla
pat butter

Great treat on a cold day or very soothing for an upset tummy.

  1. Mix cornstarch, sugar, and salt

  2. Combine with cold milk

  3. Gradually add hot milk

  4. Cook in double boiler, stirring until thick

  5. Add a pat of butter stirring until melted

  6. Serve warm

 

Note: I do not use a double boiler. I just watch it carefully and cook it slowly. With this method, it will stick if you are not careful.

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For God so loved the world, He gave His only son so that whoever believes in him should not perish, but have everlasting life.

John 3:16

Strawberry Delight

INGREDIENTS
DIRECTIONS

1 can Eagle Brand milk
1/2 cup lemon juice
10-20 oz frozen sliced strawberries, thawed
1 large Cool Whip
1 large Angel food cake, torn in chunks

  1. Mix milk and lemon juice and let thicken

  2. Add thawed strawberries

  3. Fold in Cool Whip

  4. Fold in angel food cake, torn into chunks

  5. Refrigerate and chill thoroughly

Pumpkin Roll with Cream Cheese Filling

INGREDIENTS
DIRECTIONS

powdered sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s 100% pure pumpkin
1 cup chopped pecans or walnuts (optional)

Filling:
1  8-oz pkg cream cheese, softened
1 cup sifted powdered sugar
4 Tbs butter or margarine, softened
1 tsp vanilla 
powdered sugar

  1. Preheat oven to 375Ëš

  2. Grease 10x15 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

  3. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl

  4. Beat eggs and sugar in large mixer bowl until thick

  5. Beat in pumpkin

  6. Stir in flour mixture

  7. Spread evenly into prepared pan

  8. Sprinkle with nuts, if desired.

  9. Bake for 13-15 minutes or until top of cake springs back when touched

  10. Immediately loosen and turn cake onto prepared towel

  11. Carefully peel off paper and roll up cake and towel together, starting with narrow end

  12. Cool on wire rack

  13. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth

  14. Carefully unroll cake; remove towel

  15. Spread cream cheese mixture over cake

  16. Reroll cake and wrap in plastic wrap

  17. Refrigerate at least one hour

  18. Sprinkle with powdered sugar before serving

 

        Makes 10 servings

Old Fashioned Bread Pudding

INGREDIENTS
DIRECTIONS

12-13 pieces white bread or bread heels
1 quart of hot milk
10 eggs 
   (separate 4 eggs and set yolks aside for sauce)
1 cup sugar
1 stick margarine (melted)
2 tsp vanilla

  1. Preheat oven to 350Ëš

  2. Soften the bread with hot milk

  3. Add sugar to eggs (minus 4 egg yolks)

  4. Beat well and add remaining ingredients

  5. Mixture should resemble cake batter

  6. Bake in buttered 9x12 pan one hour

  7. Top with caramel sauce

Caramel Sauce

INGREDIENTS
DIRECTIONS

4 egg yolks
1 cup sugar
1 cup brown sugar
1 cup water
1 stick margarine
1 tsp vanilla

  1. Combine all ingredients and bring to a boil for 1-3 minutes

  2. Serve warm over pudding

 

I got this recipe from Oma Gustavus, one of the cooks at the Madisonville Hospital years and years ago.

Baked Egg Custard

INGREDIENTS
DIRECTIONS

3 slightly beaten eggs
1/3 cup sugar                                                            
1/4 tsp salt
2 cups milk, scalded
1 tsp vanilla
nutmeg

​

I always double, triple, or quadruple this recipe, because it is my son Jon’s favorite. 
Bro. Herman Randolph said it tasted like the kind his mother used to make, so it is a recipe that dates back many years.

  1. Preheat oven to 325Ëš

  2. Combine eggs, sugar, and salt

  3. Slowly stir in milk and vanilla

  4. Pour into six custard cups

  5. Sprinkle each cup generously with ground nutmeg

  6. Set cups in shallow pan and pour hot water around them about one-inch deep

  7. Bake for 40-45 minutes or until knife inserted off-center comes out clean

  8. Serve warm or chilled

 

          Makes 6 servings

Peachy Praline Dessert

from Karen Stevens Altom

INGREDIENTS
DIRECTIONS

1 yellow cake mix
2  15-oz cans sliced peaches 
1 stick butter, cut in pats
1 cup brown sugar
1 cup chopped pecans

  1. Preheat oven to 350Ëš and spray 9x13 baking dish

  2. Empty peaches into bottom of dish

  3. Sprinkle cake mix evenly over the top of peaches

  4. Sprinkle brown sugar on top of cake mix

  5. Sprinkle pecans over brown sugar

  6. Arrange pats of butter over entire pan

  7. Bake for 45-50 min until golden brown and bubbly

WoWo's Chocolate Sauce

INGREDIENTS
DIRECTIONS

1 Tbs cocoa
1/2 cup sugar
1  1/4 cups milk
1 Tbs flour
pat of margarine (less than a Tbs)

  1. Mix ingredients together

  2. Cook slowly until it thickens

​

WoWo used to make this sauce to serve over squares of a plain yellow cake. Just a childhood memory, but I loved it.

Praline Cheesecake

from Ann Altom

INGREDIENTS
DIRECTIONS

​1 cup graham cracker crumbs
3 Tbs sugar
3 Tbs melted margarine
3  8-oz pkgs cream cheese
1  1/4 cup dark brown sugar
2 Tbs flour
3 eggs
1  1/2 tsp vanilla
1/2 cup finely chopped pecans
10 - 12 pecan halves

  1. Preheat oven to 350Ëš

  2. Mix crumbs, sugar, and margarine

  3. Press on bottom of 9-inch spring-form pan

  4. Bake 10 minutes at 350 degrees

  5. Mix cream cheese, sugar and flour

  6. Add eggs one at a time until well blended

  7. Stir in vanilla and nuts

  8. Bake 10 minutes at 450 degrees – then 30 minutes at 250 degrees

  9. Loosen cake from rim and cool before removing rim

  10. Chill completely

  11. Brush with maple syrup and garnish with pecan halves

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