Tapioca Pudding

¼ cup pearl tapioca      2 cups milk

2 eggs     1/3 cup sugar

¼ tsp. salt      1 tsp. sugar

¼ tsp. cream of tartar      4 T. sugar

Directions: Soak tapioca in cold water overnight. Drain tapioca. Add tapioca to

milk and cook on top of double boiler until the tapioca is clear. Separate eggs into

yolks and whites. Add salt and 1 tsp. sugar to egg yolks and beat. Combine tapioca

with eggs and cook until it thickens. Add vanilla. Pour into greased casserole dish.

Beat egg whites, cream of tartar, and 4 T. sugar until stiff. Spread on tapioca

pudding and brown in oven.

Whoopie Pies

1 cup shortening                 ¾ cup  cocoa

2 cups sugar                        ½ tsp. salt

2 eggs                                  1 cup sour milk

5 cups flour                        

2 tsp. baking soda dissolved in 1 cup hot water

Filling:

2 egg whites                        1 T. vanilla

3 T. milk                             4 cups powdered sugar

1 cup softened butter 

Directions:  Beat together shortening, sugar and eggs.   Sift together flour, cocoa, and salt.   Alternately add sour milk and flour mixture, beating well after each addition.  Stir in hot water/soda mixture.  Mix thoroughly.  Drop from teaspoon onto greased cookie sheet.  Bake 5-8 minutes at 350  degrees.

When cool, put filling between two cookies.   Wrap individually.  Refrigerate. 

Filling:  Beat egg whites until stiff.  Add vanilla, milk, and 2 cups powdered sugar.  Beat thoroughly.  Add 2 more cups powdered sugar and 1 cup soft butter.  Mix thoroughly.

Comment:  Family favorite.  Also known as “Gobs” on the Sensky side.

Orange Jello Salad

1 pkg. tapioca pudding

1 pkg. vanilla pudding

1 pkg. orange Jello

3 cups water

2 cans mandarin oranges

1 large cool whip

Directions:  Combine puddings, Jello, water in saucepan.  Cook until mixture 

thickens.  Chill overnight.   Add to chilled mixture the oranges an cool whip.  Stir 

and refrigerate.

Comment:  Substitute Jello flavor and fruits as desired, i.e. strawberries, peaches.

Buckeyes

1 T. vanilla        

5 ¼ cups powdered sugar

2 cups peanut butter        

1 cup margarine

1 bag chocolate chips        

¼ bar paraffin wax

Directions:  Cream together vanilla, powdered sugar, peanut butter and margarine.  

Roll into 1” balls.  Set aside.  Melt together chocolate chips and paraffin.  Using 

toothpick, dip peanut butter balls into chocolate.  Set on wax paper to harden.  

Remove toothpicks.  Refrigerate.

Comment:  This recipe will NOT double, but can be cut in half.

Baklava

1 box phyllo dough  

1 lb. chopped walnuts

4 sticks unsalted butter (never margarine)

½ tsp. cinnamon

Sauce:

3 cups sugar

2 cups water

1 T. fresh lemon juice

Directions:  In a bowl, mix walnuts, ½ cup sugar, and cinnamon.  Put aside.  Make 

the sauce.  In a saucepan, mix 3 cups sugar, 2 cups water, and simmer for five 

minutes.  Add 1 T. lemon juice and simmer 2 minutes longer.  Remove the pan from 

the heat.  Set aside to cool.

Grease a 9” x 13” pan.  Place about 10 sheets phyllo dough on the pan.  Spread 

walnut mix evenly over the surface.  Cut into 2-3” squares or diamond shapes.  In a 

sauce pan, melt the butter.  Pour the melted butter over the baklava.  Spread the 

melted butter all over the baklava evenly so the butter can go down the cut slits.  

Bake at 350 degrees for 30-45 minutes until lightly golden.   Remove from oven.  

Pour cold sauce over the hot baklava.   Let it set until baklava is cold.  Cut the slices 

again.  Serve.  Refrigerate.

Comment: