Sweet Cream Pie

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
Cook time
Total time
Recipe type: Dessert
Serves: 1 pie
  • 1 cup sugar
  • 1 Tablespoon corn starch
  • 1 pint heavy cream
  • 3 egg whites
  • 1 unbaked 9-inch pie crust
  • ground nutmeg
  1. Mix sugar, corn starch, and cream. Let stand while beating whites.
  2. Beat egg whites until frothy and fold into cream mixture.
  3. Pour into 9" pie pan, sprinkle nutmeg on top and bake at 400 degrees for about 30 minutes (375 for glass pan).


Auntie’s Chocolate Peanut Butter Chip Cookies

Personally, Auntie’s sugar cookies are great, but I prefer her chocolate peanut butter-chip cookies.

Auntie's Chocolate Cookies
Recipe type: Dessert
  • 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
  1. Preheat oven to 350.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs and vanilla; beat well.
  4. Combine flour, cocoa, baking soda, and salt in a separate bowl.
  5. Gradually blend flour mixture into creamed mixture.
  6. Stir in peanut butter chips.
  7. Drop by tsp. onto ungreased cookie sheet.
  8. Bake 8 – 9 minutes.
  9. Cool slightly – remove to wire rack.
Makes about 4½ dozen cookies.




Tiger Butter

One of my favorite Auntie recipes.

Auntie’s Tiger Butter
Recipe type: Dessert
  • 1 pound white chocolate
  • ½ cup chunky peanut butter
  • 6 ounces (1 cup) semi-sweet chocolate morsels
  1. Line a 15½ x 10½ inch jelly-roll pan with wax paper.
  2. Break white chocolate into 1-inch pieces in a 1 ½ quart microwave-safe bowl.
  3. Microwave on high for 1 to 2 minutes or until melted. Stir until smooth.
  4. Add peanut butter and microwave on high for 2 minutes until melted; stir until smooth. (Microwave an additional 30 seconds, if needed.)
  5. Spread mixture into prepared pan.
  6. In a 2 cup microwave measuring cup, melt chocolate on high for 1-2 minutes.
  7. Pour melted chocolate over peanut butter mixture; swirl through with a knife; refrigerate.
  8. When firm, cut or break into pieces. Makes about 2 pounds. (about 32 servings)
Makes about 2 pounds (~32 servings).


Banana Icebox Pie

I’m not sure which dessert is Dad’s favorite, Mom’s cheesecake, or Pinkie Sue’s Banana Icebox Pie.

Banana Icebox Pie
Recipe type: Dessert
  • 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
  1. Mix cream cheese, powder sugar, and cool whip.
  2. Spread over crust.
  3. Slice bananas and spread over mixture.
  4. Mix french vanilla pudding with milk.
  5. Pour over bananas.
  6. Spread thin layer of cool whip.
  7. Chill (in freezer) till it sets.




Bob’s Sauté Trout

  • Trout, fillets or bone-in (without the skin, head, or tails)
  • 1 cup chopped onions
  • 1 1/2 sticks butter
  • lemon
  • salt
  • pepper
  • garlic salt
  1. Melt butter in skillet.
  2. Add onions and sauté.
  3. When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
  4. Cook on medium / medium high heat.
  5. Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
  6. Brown fish and onions or lightly blacked.