Some *Berger Family Favorites
1 can pineapple tidbits, undrained In large bowl combine undrained fruit, coconut, and bananas. Sprinkle pudding mix over fruit and toss. Chill. |
1 1/2 c. Post Grape-Nuts brand cereal Combine cereal, butter and honey and spread 2/3 of the mixture in bottom of 8-inch square pan. Arrange bananas on cereal mixture. Combine pudding and milk in saucepan. Add cream cheese and cook and stir over medium heat until mixture comes to a full boil. Remove from heat and beat with wire whisk until smooth. Pour into pan and sprinkle with remaining cereal mixture. Chill for 3 hours. Cut into squares. Makes 9 servings. |
3/8 cup butter Cream butter and sugar, add beaten egg, sift flour, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple, maraschino cherries and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. |
A really lovely thing to eat Cake: Glaze: Garnish (optional) Heat oven to 350:F. Grease 10-inch tube pan with Butter Flavor Crisco. Flour lightly. For cake, combine 2 cups sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in 1-1/2 teaspoons coconut extract. Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to creamed mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into pan. Bake at 350:F for 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12 to 15 holes in top of cake. For glaze, combine 1/2 cup sugar, water and 1 1/2 teaspoons coconut extract in small saucepan. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely. For optional garnish, place spoonfuls of whipped topping and assorted fresh fruit on each serving. *To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. |
1 3 oz. pkg. black cherry Jell-o Make Jell-o according to directions; refrigerate until slightly thickened. Mix in cottage cheese, pineapple, walnuts, and cherries. Chill till firm. |
2 lb. sweet potatoes or yams Preheat oven to 450 degrees. Peel and cut sweet potatoes or yams into thick wedges. Place large baking sheet in over to heat. Meanwhile, in large bowl combine oil and chili powder. Add sweet potato wedges. Using 2 spoons toss wedges in oil mixture to coat well. Transfer to preheated baking sheet. Bake, turning occasionally with large spatula, until sweet potatoes are crisp on the outside and tender on the inside, about 25-30 minutes. |
1/2 c. butter, melted Cream butter and sugar. Add eggs and mix well. Add flour and baking soda. Add crushed pineapple and nuts. Pour into a well greased and lined 13x9x2 inch pan. Bake at 350 degrees for 30-35 min. Sprinkle with powdered sugar when cool. Cut into bars. |
4 lb. cut up chicken Dip chicken pieces into mixture of eggs and orange juice, then into mixture of bread crumbs, salt, paprika, and shredded peel. Melt butter in large shallow baking pan in 400 degree oven. Remove pan from oven. turn chicken in butter to coat; arrange skin side down (don't crowd). Bake at 400 degrees for 30 min. Turn chicken. Bake 30 min. more. If necessary, cover with foil last 10 min. Makes 6 servings. |
