Easy Tiramisu

1 package lady fingers
1/3 c. strong black coffee
2 c. mascarpone cheese
1/2 c. powdered sugar
1/4 c. cocoa powder
1/4 tsp. ground cinnamon

Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Layer of cookies.
Drizzle coffee.
Layer of cheese/sugar.
Chill one hour.
Sprinkle with cocoa/cinnamon.


Asaleah’s Mud Flat Pie

1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan.  Bake at 350F for 15 min.  Allow to

8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill.  Serve cold.

Sweet potato pudding

I found this on the Food Timeline and I have some sweet potatoes already cooked, measured and ready to use in the freezer.  It’s going to be a snow day experiment.

[1878] “Sweet Potato Pudding.

  • 1 lb parboiled sweet potatoes.
  • 1/2 cup of butter.
  • 3/4 cup cup of white sugar.
  • 1 tablespoonful of cinnamon.
  • 4 eggs, whites and yolks beaten separately.
  • 1 teaspoonful of nutmeg.
  • 1 lemon, juice and grated rind.
  • 1 glass brandy.

Let the potatoes get entirely cold, and grate them. Cream the butter and sugar; add the yolks, spice and lemon. Beat the potato in by degrees, to a light paste; then the brandy, lastly the whites. Bake in a buttered dish, and eat cold.” —The Dinner Year-Book, Marion Harland [Charles Scribner’s Sons:New York] 1878 (p. 164)


Additional details:

I used 2 c. baked sweet potatoes ( a pint’s a pound the world around and 2 cups in a pint, right?),  the juice and zest of half of a cava cava orange (no lemons in the house, today) and a shot glass of cognac (Remy Martin VSOP, if you want to be specific).   Beat the egg whites to soft peaks and folded them in before baking in a souffle dish for @ 1 hour at 350º F.


Jane’s Banana Pudding

This is NOT a healthy recipe.  It is ALL bad.  But, damn, it’s tasty.

(No, I don’t eat it any more but I haven’t come up with a good option since I quit eating artificial food.)

One large box instant vanilla pudding

3 c. milk

8 oz. sour cream

12 oz Kool Whip

4-6 overripe bananas (depending on size and how banan-y you want it.  You’ll have to experiment to work this out.)

One box/bag of vanilla wafers.

Combine the pudding mix with the milk in a large bowl.  Mash in the bananas (I just used a fork).  Add sour cream and Kool Whip.  Fold in vanilla wafers.  Let set, covered, in fridge over night.  Try to make it last longer than a day when you finally have a bowl.



Gajar No Halwo (Indian Carrot Dessert)

This is called Halwa at local Indian restaurants.  I think that’s the Americanized way to label it.  My Indian coworker, Binita, gave me instructions for this. I made it tonight and Chuck says “Namaste, Binita!”

Grate 1 lb carrots on the medium size hole.
Cook on medium heat with @ 2 Tbsp ghee until softening.
Add 1 c. milk and continue cooking the milk down until the carrots are creamy.
Add 1/2 c. sugar 
and 1/2 tsp. ground cardamom.

Take off the eye and allow to cool a little while you have dinner.

(There are recipes online, now that I know the correct name to look for, that add cashews, almonds, pistachios and/or raisins at the end.  We are having plain and will try nuts later.)