Gram ma's Cookies - Page 20


4 cups shelled pecans
4 packages dates
25 graham crackers
25 marshmallows
 ½ cup milk
Chop pecans and dates.  Crush graham crackers with a rolling pin.  Mix with dates and nuts.  Melt marshmallows in milk over hot water and mix them in.  Put the mixture on waxed paper and form into long roll with your hands.  Chill.  To serve slice ¼ -inch slices and add whipped cream.


24 graham crackers, rolled fine (2 cups)
1/3 cup softened butter or margarine 
2 tbs. Sugar 

Combine graham cracker crumbs, softened butter or margarine and sugar; blend well.  Press 2/3 of crumb mixture firmly against sides and bottom of well-buttered pan.

3 egg whites
2 packages prepared vanilla pudding
2 bananas
4 cups milk
6 tbsps. sugar

 Prepare pudding according to directions on package.  Cool.  Pour into crumb lined pan.  Slice bananas over top of pudding.  Beat egg whites stiff but not dry, adding sugar gradually.  Spread meringue on top of bananas.  Sprinkle remaining 1/3 crumb mixture on top of meringue.  Bake in gas oven (350°F.) 20 minutes.  Chill overnight before removing from pan.  Serves 6 to 8.



2 tsps. gelatin 
¼ tsp. salt
2 tbsps. cold water 
½ cup sugar
2 eggs, separated 
1 tsp. Rum flavoring
1 ½ cups milk 
1 gingersnap crumb shell

Soften gelatin in cold water.  Combine slightly beaten egg yolks, milk, salt and ¼ cup of the sugar in the top of a double boiler.  Cook over hot, not boiling, water until mixture thickens, stirring constantly.  Remove from hot water.  Add softened gelatin to the hot mixture and stir until dissolved; chill until mixture begins to thicken.  Beat egg whites until stiff but not dry ; gradually beat in remaining sugar.  Fold into gelatin mixture with the rum flavoring.  Pile lightly into crumb shell.  Chill until firm.  Top with whipped cream and sprinkle with coarsely chopped brazil nuts.


1/3 cup butter or margarine, melted 
1 ¼ cups gingersnap crumbs

Roll gingersnaps with a rolling pin to fine crumbs; combine with melted shortening.  Spread evenly in a 9-inch pie pan, covering bottom and sides completely; pat crumb mixture down firmly.  Chill thoroughly before adding filling.