My favorite cookbook was compiled in 1956 by the Women’s Fellowship of the Sheffield Lake Congregational Church. Most of today’s processed foods were not invented back then. Cooks had to be creative to get the desired flavor, texture, etc. For example, these two recipes might be made with Cool Whip today --- unheard of back then. Lemon Fluff was my mother Mary Jane Lloyd's recipe and my favorite dessert as a child. Cool for summer and easy to prepare. No hot stove/oven required.

1 can evaporated milk (12 oz.)
1 pkg. lemon Jello (3 oz.)
1-3/4 c. hot water
¼ c. lemon juice
1 c. sugar
2 c. vanilla wafer crumbs or graham cracker crumbs (divided – see recipe)
Maraschino cherries (optional)

Chill can of milk for 4 hours.

Dissolve Jello in hot water.

Chill until partially set, then whip until fluffy.

Whip lemon juice and sugar into Jello.

Whip chilled milk until double in bulk and fold into Jello mixture.

Line bottom of 9X13 pan with 1-3/4 c. of crumbs.

Pour Jello mixture over crumbs. Sprinkle remaining crumbs on top.

Chill until firm.

Cut in squares. 

Refrigerate until served.

(Mom decorated each piece with a maraschino cherry.) 

Serves 12.


Cool Whip
Ice Cream Sandwiches
Magic Shell (any flavors you like)
Your choice of Candy, Nuts, Crushed Cookies,     Fruit, Flavored Syrups, Peanut Butter, and/or Toppings

Square or rectangle shaped Tupperware or other freezable container with a lid that seals tight. 

[The amount of ingredients vary according to container size. I recommend starting with 2 boxes of ice cream sandwiches, 2 bottles of Magic Shell, 2 containers of Cool Whip and at least 1 cup of each filling you choose.]


Spread a layer of Cool Whip in the bottom and sides of container. 

Cover the bottom of the container with ice cream sandwiches. 

Squirt Magic Shell on top of the sandwiches. (The syrup hardens to provide crunch.) 

Spread another layer of Cool Whip.

Sprinkle with candy, fruit, toppings, nuts, etc.

Add layers until the container is full (Sandwiches, Magic Shell, Cool Whip, Fillings).

Freeze for several hours or overnight. Remove from freezer about 20 minutes before serving. Slice and serve.

NOTE:  Adapt this dessert per guests' preferences by adding/subtracting various fillings and toppings in different sections of the container.

Thanksgiving is just around the corner.  It's the time of year when folks gather to give thanks for their blessings while gorging themselves on homemade dishes from recipes that have been passed down through the years. 

This will be a bittersweet holiday as our family gathers for the first Thanksgiving without my Dad, who passed on last January. We will miss his smiling face at the head of the table, and we will thank God for sharing him for 91 years. 

Our tribe's favorite Thanksgiving dish is turkey dressing. This recipe was honed through years of trial and error during my long, turkey roasting career. It will stuff a 25# tom turkey with plenty to spare and yield at least 20-25 servings. Cut the ingredients in half for a hen.

2# bulk pork sausage
1 onion, diced
1 bunch celery, diced
1 package fresh mushrooms, sliced
2 apples, diced (more for sweeter dressing)

2 large bags herb-seasoned stuffing mix (I prefer Pepperidge Farm brand)
1-1/2 sticks (12 T.) butter
2 eggs
4 cups chicken broth (more for moister consistency)    
             [Good cooks know the most important ingredient in any recipe is LOVE.]

Brown the sausage with onion, celery and mushrooms. 
Drain off fat. 
Stir in butter, chicken broth, eggs and apples. 
Heat until butter is melted. 
Stir in stuffing mix. 
Add more chicken broth (or water if you're out of broth) until the stuffing is your family's preferred consistency.  

            [Any dressing that goes inside the turkey is moistened by its natural juices. I add extra liquid to                             dressing that's cooked separately in the oven as it tends to dry out. ]

Chill the dressing in the refrigerator until it's time to stuff the turkey. Follow directions on the turkey wrapper regarding cooking times and temps. If you cook the dressing separately in the oven, be sure to cover it. Bake for 1 hour at 350 degrees or until all ingredients are thoroughly heated and the flavors have time to blend.

Turkey dressing is easily tailored to your family's taste. Delete any of the above fruits or vegetables and replace/augment with things like cranberries, nuts, oranges, fresh herbs, or substitute cornbread for bread cubes. I already bought the traditional herb-seasoned bread cubes this year, but plan to experiment with cubing some homemade bread next time. 


Happy Thanksgiving...
Remember to 
Count Your Blessings!


These treats may not look exactly like Twinkies, but the taste is pretty darn close.  If nothing else, they should satisfy your cravings until the new Twinkies come out. 

(Be sure to mix the filling for a full 15 minutes as directed.)

Bake a yellow sheet cake in a 9” X 13” or larger pan per package directions. 

When cake is done baking, let it cool and cut it into bar size pieces (about 1-1/2" x 4").

Cut the bars in half horizontally and put the filling in between.

Mix the following ingredients with mixer for at least 15 minutes until light and fluffy:
          ½ c. margarine
          ½ c. Crisco
          1 c. sugar
          ¾ c. evaporated milk
          1 t. vanilla





I saw this recipe in a magazine and decided to try it. Never expected it to come out right the first time, but it was surprisingly easy and pretty cute as you can see from the picture.  Served as an appetizer with spinach dip.  The grandkids love it. 

2 loaves (1# each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Mushroom Spinach Dip or other dip

Cut 1/4 off of one loaf of dough; shape into a pear to form the head. For body, flatten remaining portion into a 7” x 6” oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about ¾” deep, on each side of head for whiskers.

Cut second loaf into 4 equal portions. For ears, shape 2 portions into 16” ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2” oval for back paws. Cut two 1” slits on top edge for toes. Position on each side of body.

Divide the 4th portion of dough into 3 pieces. Shape 2 pieces into 2-1/2” balls for front paws; shape the remaining piece into two 1” balls for cheeks and one ½” ball for nose. Place paws on each side of body; cut two 1” slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Place bread on a lettuce-lined 16” x 13” serving tray. Cut a 5” X 4” oval in center of body. Line with lettuce and fill with dip. T
ear the removed oval of bread into pieces for dipping. (I put dip in a dish next to Bunny rather than cutting into her.) 


1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1-1/2 c. (12 oz.) sour cream
1 c. mayonnaise
1 pkg. vegetable soup mix
1 c. chopped fresh mushrooms
3 green onions, finely chopped

Combine ingredients in a bowl.  Cover and refrigerate for 2 hours. Serve with bread, veggies or crackers.

Yield:  3 cups

                              HOPPY EASTER!