Dessert Index

  • Amish bananna bread from culture - Dan Degner
  • Amish carrot bread from culture - Dan Degner
  • Amish chocolate cake - Dan Degner
  • Amish bread - cinnamon original
  • Amish bread - cinnamon reduced fat
  • Amish bread - lemon poppy seed
  • Amish pineapple bread - Dan Degner
  • Amish pumpkin fat reduced bread - Dan Degner
  • Amish zucchini bread - Dan Degner
  • Apple crisp - Nadola Redel and Herman Degner
  • Apple muffins - Dave Degner
  • Apple squares
  • Blue berry delight - Herman Degner
  • Peach kuchen - Nadola Redel
  • Pecan Pie - Aunt Maggie
  • Pie crust - Ethel Vogel
  • Pumkin Crunch Cake - Michele Hale
  • Rice pudding - Dan Degner
  • Strawberry pretzel dessert
  • Zucchini pie
  • Whoopie pie

            Amish Banana Bread – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl to the following:

1 1/2 cups of starter mix
3 ripe bananas smashed with fork
1/4 cup oil
3 eggs
1 tsp Vanilla
Mix Well.

In separate bowl, mix the following
2 cups flour
1 ½ tsp baking powder
1 regular size box vanilla instant pudding (optional)
1 cup chopped nuts or raisins (optional)

or 1 cup chocolate chips (optional but especially good!!)
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

Add this dry mixture to the first bowl.  Grease two bread pans.  Mix together enough sugar and cinnamon to coat the bottom and sides of  2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F. Also makes 12 muffins - bake in convection oven 325 F for 25 minutes.

            Amish Carrot Cake – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
½ cup oil
3 eggs
1 tsp vanilla
Mix Well. 

Add 2 cups freshly-grated carrots
Boil 1 cup raisins until rehydrated (about 15 minutes)
Mix well with liquids above.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
1 regular size box butterscotch instant pudding
1 cup chopped walnuts (optional)
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp
Add this dry mixture to the first bowl. Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F.  This cake is yummy and very moist.

            Amish Chocolate Cake – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
1 cup oil
½ cup milk
3 eggs
1 tsp Vanilla
Mix Well.

In separate bowl, mix the following
2 cups flour
1 ½ tsp baking powder
1 tsp cinnamon (optional)
½ cup cocoa powder
1 large box Chocolate instant pudding
1 cup chocolate chips
1cup sugar
½ tsp salt
½ tsp baking soda

Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F.

            Amish Cinnamon Bread – Original Recipe

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
1 cup oil
½ cup milk
3 eggs
1 tsp Vanilla
Mix Well.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
2 tsp cinnamon
1 large box vanilla instant pudding
1 cup chopped nuts or raisins (optional)
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F.  Very moist cake.

            Reduced Fat Amish Cinnamon Cake – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
½ cup oil
¾ cup apple sauce
½ cup milk
3 eggs
1 tsp Vanilla
Mix Well.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
2 tsp cinnamon
1 large box vanilla instant pudding
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F.  Still is very moist, but much lower fat content.

Amish Lemon Poppyseed Cake – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

  • Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
    • ½ cup oil
    • ¾ cup apple sauce
    • ½ cup milk
    • 3 eggs
    • 2 tsp Lemon flavoring
    • Rinde of one lemon - grated
    • 3 tbsp poppyseed
  • Mix Well.
  • In separate bowl, mix the following:
    • 2 cups flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • 1 large box lemon instant pudding
    • 1cup sugar
    • ½ tsp salt
      Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F. Very good recipe.

            Amish Pineapple Cake (Reduced Fat) By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
½ cup oil
½ cup apple sauce
3 eggs
1 tsp Vanilla
Mix Well.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
2 tsp cinnamon
1 large box vanilla instant pudding
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp
After dough is made fold in pineapple (20 oz can of drained pineapple chunks) with electric mixer – mix enough to break the chunks up a bit; alternatively pineapple rings could be placed on the bottom of the pans and the dough poured on top.

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F.  Still is very moist, but much lower fat content.

            Reduced Fat Amish Pumpkin Cake or Muffins – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave culture (starter brew) on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.  You may also freeze one of the cultures if you get tired of making cake and pull it out months later.

1 cup starter brew
1/3 cup oil
15 oz canned mushed pumpkin
3 eggs
Mix Well.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
1 1/2 tsp cinnamon
1/3 tsp nutmeg
1 large box vanilla instant pudding (optional - tastes fine without this)
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp

 

Add this dry mixture to the first bowl.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans, 9” by 13” or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture (or top wih shelled pumpkin seeds).  Bake for 50 to 60 minutes at 325F.  For muffins bake at 325F for 35 minutes in regular bake oven or 25 minutes if a convection bake oven setting is used.

Optional Cream Cheese filling (optional, but very yummy):

  • 8 oz philidelphia cream cheese softened (30 sec in microwave when taken from fridge)
  • 3 heaping tbsp sugar
  • 1 tsp vanilla
  • Whip these ingredients together until smooth.
  • Muffins: put a heaping tbsp of cake batter in each cup, then a heaping tsp of the cream cheese filling, then top with more cake batter to cover cream cheese completely. Top with shelled salted pumpkin seeds (I use the pumpkin seeds that area already roasted from Kroger grocery). This recipe totally rivals with Starbucks pumkin muffins and are much less fattening.
  • Cake loaf: put half of the cake batter in the two loaf pans, put a row of cream cheese filling down the center of the loaf and top with remaining batter. Top with shelled pumpkin seeds

This cake can be served with low fat cool whip or may be topped with a cream cheese frosting.  In general I think that this cake is sweet enough so it really does not need anything else other than tea or coffee ( or soy milk).

            Amish Zucchini Cake – By Dan Degner

Use plastic bowls with a wooden or plastic spoon
DO NOT REFRIGERATE!!
Leave on the counter top
Day1                Do nothing
Day2                Mush bag 2 times a day
Day3                Mush bag 2 times a day
Day4                Mush bag 2 times a day
Day5                Mush bag 2 times a day
Day 6               Add 1 cup flour, 1 cup milk, 1 cup sugar, mush bag
Day 7               Mush bag and let air out twice daily
Day 8               Mush bag and let air out twice daily
Day 9               Mush bag and let air out twice daily
Day 10             Pour and squeeze contents into a large bowl.
Add 1 cup flour, 1 cup mild, 1 cup sugar. Stir well.  Pour four 1-cup starters into gallon size Ziploc bags.  Give these bags and a copy of this recipe to friends.

Add the following to the little left in your bowl (or use 1 cup of the starter brew) to the following:
½ cup oil
3 eggs
1 tsp vanilla
Mix Well. 

Add 1 ½ cups freshly-grated zucchini
Boil 1 cup raisins until rehydrated (about 15 minutes)
Mix well with liquids above.

In separate bowl, mix the following:
2 cups flour
1 ½ tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
1 large size box butterscotch instant pudding
1 cup chopped walnuts (optional)
1cup sugar
½ tsp salt
½ tsp baking soda
Note:  whole-wheat flour may be used; if so increase baking soda to 1 tsp
Add this dry mixture to the first bowl.  Grease two bread pans.  Mix together enough sugar and cinnamon to coat the bottom and sides of 2 greased bread loaf pans or 1 full size bundt pan. After pouring dough in pan(s), sprinkle the top with the cinnamon and sugar mixture.  Bake for 50 to 60 minutes at 325F. 

Apple crisp – Nadola Redel

In greased pan:
4 cups sliced apples
3 to 4 tbsp sugar 

Topping – mix ingredients together:
¼ c margarine
¾ cup brown sugar
¼ cup flour
½ cup rolled oats
¼ tsp salt

Bake 40 minutes at 375F

 

Dad’s version of Apple crisp

Ungreased pan:
Fill a 9” by 13” glass pan with sliced apples
Cover with 1 cup sugar
Sprinkle with cinnamon

Topping:
1 cup rolled oats
1 cup flour
¾ cup brown sugar
½ cup marg melted
¼ tsp salt

Bake uncovered 40 minutes at 350F

Fresh apple muffins – Dave Degner

2 cup chopped granny smith
2 cup all purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup buttermilk
¼ cup veg oil
2 eggs beaten
½ cup chopped pecans
cinnamon sugar

heat oven 375F

mix dry ingredients, wet ingredients, combine wet with dry bake for 20 to 25 min

Apple squares – Carol Bell

1 ½ c flour
1 tbsp baking powder
1 tbsp sugar
½ cup butter
½ cup milk

Mix and pat in 9 by 13 pan.  Slice apples over dough. Sprinkle with sugar and cinnamon.

Toping:
1 cup sugar
½ cup flour
3 tbsp marg

Sprinkle over fruit

Bake until golden brown at 350F

Dad’s Blueberry delight – he says that  people love it!

Curst
1 ½ graham gr
½ melted butter
6 T icing sugar
mix together and put in 9 by 13 pan and bake 8 to 10 minutes at 250F

Filling:
Whip 1 cup cream
1 8 oz Philadelphia cream cheese beat til soft
½ cup icing sugar
Put on crust

Fruit
3 to 4 cups blueberries – boil until not quite done
add ¾ cup sugar and 3 heaping tbsp cornstarch (mixed with a bit of cold water to prevent lumping)
Cool and put on cream filling.

 

Nadola and Hilda’s Peach Kuchen                           Excellent Recipe says my Mom


Dough:
Cream these together:
½ cup margarine
1 ½ cups sugar
2 eggs
Add 1 cup milk

Add below dry ingredients:
1 tsp vanilla
3 cups flour
2 tsp baking powder
1tsp salt
1 cup milk

Strudel:
1 cup flour
½ cup butter
1 cup sugar


 

Spread dough into a large cookie sheet or two 9 by 13 inch pans
Cut fresh peachiness into slices and place on the dough.  Sprinkle about ½ to ¾ of a cup of sugar on each kuchen.  Put strudel mixture on top of each cake and bake at 350F for about 30 to 40 minutes.

Aunt Maggie’s Pecan Pie

1 Pillsbury crust warmed to room temp
½ cup butter or margarine
1 cup sugar
1 cup dark corn syrup
½ tsp salt
1 ½ tsp vanilla
3 eggs
2 cups pecans

  1. grind 1 cup and leave other cup whole

Butter at room tem until soft.  Add sugar, corn syrup, salt and vanilla.  Beat well.  Add eggs until well blended.  Add pecans. Pour into unbaked pie shell.  Bake at 375F for 40 to 50 minutes. 

Pie crust by Ethel Vogel

Beat until fluffy (ingredients must be at room temp):
1 lb tenderflake lard
½ c butter or margarine

Add:
6 cups flour till well blended
add 2/3 c water until blended  - don’t over blend

roll out and fill with pie filling

Pumkin Crunch Cake

 

1 pkg. Yellow or Butter Cake Mix
1 15oz. Solid Pack Pumkin
1 12oz. Carnation Fat-Free Evaporated Milk
3 Lg. Eggs
1 1/2 cup Sugar
1 tsp. Ground Cinnamon
1/2 tsp Table Salt
1/2 cup Chopped Pecans
1 cup Melted Butter
1 tbsp. Fat-Free Whipped Topping

Instructions

Preheat oven to 350F. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter on top. Bake for 40-50 minutes until golden brown.
 

From Michelle Hale

Stove top rice pudding – excellent                                 by Dan Degner

2 cups raw rice
3 cups water
½ tsp salt

cook rice  on low heat covered for 20 minutes or til done

Add 1 cup sugar, 7 cups skim milk and cook on low for another ½ hour or until the rice is very soft (if not the rice will get hard when it is cold)

Combine 1 can evaporated milk and 3 eggs.  Mix into rice mixture and heat a bit, but don’t boil.  Add 3 tsp vanilla.  Optional to add 2 tbsp butter

Chill and serve topped with whipping cream and cinnamon

 

 

Modification for extra rich pudding
Use six eggs, one can evaporated milk and an extra 1 ½ cups  whole milk plus one can of condensed milk – very yummy.

Strawberry Pretzel Dessert

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  •  
  • 2 (3 ounce) packages strawberry flavored gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries

DIRECTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

 

Zucchini Pie

8 cups Zucchini deseeded and sliced (thickness of apples for apple pie)
1 cup cane sugar
1 cup Brown sugar
1 tsp cinnamon
2/3 cup lemon juice

Cook on stove top until zucchini is tender, add water and cornstarch to thicken (you decide how much)

Crust
3 cups flour
2 cups sugar
3 sticks butter

Mix flour with sugar and cut in butter

Spread 2/3 of crust mix in 9 by 13 cake pan.  Pour in zucchini mixture.  Sprinkle rest of crust mix on top and bake at 350F for 45 minutes

 

Alternatively you could use my Dad’s recipe for apple cobbler, except replace his filling with the filling above.  You then have a mock apple cobbler.

WHOOPIE PIES

Cream: 6 Tbs Crisco
1 Cup Sugar
Add: 1 Egg
Sift together: 5 Tbs Cocoa
11/4 tps Baking Soda (That is one and one-quarter, not 11 like it looks)
1 tps Salt
2 Cups Flour

Add flour mixture alternately with 1 Cup Milk
1 tsp vanilla
Mix well.Drop by teaspoonfulls on ungreased cookie sheet. Spread out to desired size. Bake at 400 degrees for 10 to 12 minutes depending on size you have selected. When cookies are done take off pan and cool before putting together with the following mixture.


Marshmellow Filling:
3/4 cup marshmellow fluff
3/4 cup crisco
3/4 cup confectionary sugar
1/2 teaspoon vanilla
 
 
 
 
 
 
 
 

 

 

 

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