This is one of Grandma’s (Mabel Eggen Melby) recipes passed down from Auntie (Claire Arlene Melby) to Mom (Margaret Melby Lee).
Sweet Cream Pie
- 1 cup sugar
- 1 Tablespoon corn starch
- 1 pint heavy cream
- 3 egg whites
- 1 unbaked 9-inch pie crust
- ground nutmeg
- Mix sugar, corn starch, and cream. Let stand while beating whites.
- Beat egg whites until frothy and fold into cream mixture.
- Pour into 9" pie pan, sprinkle nutmeg on top and bake at 400 degrees for about 30 minutes (375 for glass pan).
Personally, Auntie’s sugar cookies are great, but I prefer her chocolate peanut butter-chip cookies.
Auntie's Chocolate Cookies
- 1 ¼ cup butter, softened
- 2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- ¾ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 2 cup (12 oz.) peanut butter chips
- Preheat oven to 350.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda, and salt in a separate bowl.
- Gradually blend flour mixture into creamed mixture.
- Stir in peanut butter chips.
- Drop by tsp. onto ungreased cookie sheet.
- Bake 8 – 9 minutes.
- Cool slightly – remove to wire rack.
Makes about 4½ dozen cookies.
One of my favorite Auntie recipes.
Auntie’s Tiger Butter
- 1 pound white chocolate
- ½ cup chunky peanut butter
- 6 ounces (1 cup) semi-sweet chocolate morsels
- Line a 15½ x 10½ inch jelly-roll pan with wax paper.
- Break white chocolate into 1-inch pieces in a 1 ½ quart microwave-safe bowl.
- Microwave on high for 1 to 2 minutes or until melted. Stir until smooth.
- Add peanut butter and microwave on high for 2 minutes until melted; stir until smooth. (Microwave an additional 30 seconds, if needed.)
- Spread mixture into prepared pan.
- In a 2 cup microwave measuring cup, melt chocolate on high for 1-2 minutes.
- Pour melted chocolate over peanut butter mixture; swirl through with a knife; refrigerate.
- When firm, cut or break into pieces. Makes about 2 pounds. (about 32 servings)
Makes about 2 pounds (~32 servings).
I’m not sure which dessert is Dad’s favorite, Mom’s cheesecake, or Pinkie Sue’s Banana Icebox Pie.
Banana Icebox Pie
- Graham cracker crust
- 8 ounces cream cheese
- 1 cup powder sugar
- 1 cup cool whip
- 2 small packages french vanilla pudding
- 3 cups milk
- 2 bananas
- Mix cream cheese, powder sugar, and cool whip.
- Spread over crust.
- Slice bananas and spread over mixture.
- Mix french vanilla pudding with milk.
- Pour over bananas.
- Spread thin layer of cool whip.
- Chill (in freezer) till it sets.