Mom's Mud Pie

It's tradition in our family to pick your favorite dessert for your birthday-- so no crappy store bought birthday cake with dye-your-tongue frosting for us! There are so many variations you can create according to your liking too, like swapping Reeses PB cups for Snickers, or Twix, etc. and same with ice cream flavors.
From: Joan Morris
1 store bought (or homemade Oreo crust)
1 bottle good quality hot fudge (I like Mrs. Richardson's)
1/2 gallon ice cream (I used Reeses Peanut Butter Explosion, but Moose Tracks is also a fav)
Whipped Cream
4-5 Reeses PB cups, chopped thickly

Pull your ice cream out of the freezer a few minutes before assembling to soften. Heat hot fudge in the microwave for a few seconds (15-30) until runny. Pour half the bottle into Oreo crust. Smooth softened ice cream in a mound on top of crust. Freeze until set again. When ready to serve, pour a little of the extra hot fudge over top, sprinkle the Reeses PB cups, and squirt with whipped cream. Enjoy!

Dessert Pizza

Makes 2 round pizza pans or 1 large rectangular pan
3/4 c. butter
2/3 c.sugar
1/2 tsp. almond extract
2 c. flour
1/4 tsp. salt
2 eggs
1 tsp. baking powder
1 c. shredded coconut
Cream butter and sugar, then add eggs and extract. Mix flour, baking powder, and salt, then add to cream mixture. Stir in coconut. Chill for 2 hours. Press onto greased pizza pans or cookie sheet. Crust will be very thin, but will puff up when baked. Bake at 375 degrees for 10-15 minutes until the edges start to brown.
Topping:
1-8 oz. pkg. cream cheese softened
1/2 c. powdered sugar
1 8 oz tub of cool whip
Blend cream cheese and sugar until smooh. Fold in cool whip. Spread evenly over crust. Top with kiwi, mandarin oranges, strawberries, blueberries, raspberries, pineapple, etc.

Banana Cream Pie

This recipe is famous in any Morris household. Grandma Jones originated the recipe and we continue to make it for Thanksgiving every year. Whitney or Sara were always the designated "stirrers".
From: Grandma Sara Jones
1 c. milk
1 c. light cream
3 T. flour
1 T. cornstarch
1/2 c. sugar
1/4 tsp. salt
2 egg yolks, slightly beaten
1 tsp. vanilla
1 baked pie shell
Scald milk and cream in top of a double boiler. Combine the flour, cornstarch, sugar and salt, and mix together thoroughly. Add to scalded milk and cook until thick and smooth, then cook 15 minutes longer stirring constantly..stir a small amount of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer. Cool and add vanilla. When ready to serve slice 2 bananas in baked shell and pour cream filling over them and top with whipped cream.

Thai Mango Sticky Rice

(This is the fruit, desirable above all others Lehi is talking about in the Book of Mormon)
From: Joan Morris
This recipe is foolproof and even budding chefs with two left hands come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a “bath” of coconut milk, then topped with slices of fresh mango.
Ingredients:
Serves 2
1 c. Thai sweet Rice (also called “sticky rice” available at asian markets and grocery stores)
1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised)
½ can coconut milk
2-3 T brown sugar ( or more to taste)
1 t. cornstarch dissolved in 2 T water
1 t. vanilla
1. Soak the sweet rice in 1 cup water for 20 minutes, or up to an hour.
2. Add 1 more cup of water and a pinch of salt. Stir into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a bubbling boil, then partially cover with a lid (leaving room for the steam to escape). Turn the heat down to medium-low.
3. After 10-20 minutes, the water should all be absorbed by the rice. Leave the lid on and remove from heat for 10-15 minutes. The heat within the pot will finish cooking the rice.
4. Put the rice in the refrigerator until cold and sticky. Meanwhile, in a saucepan, warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved
5. Add cornstarch dissolved in water to the sauce and stir. As it thickens, turn down heat to low. Remove from heat.
6. To serve, place scoops of col sweet rice in bowls. Ladle warm sauce over to create an “island” of rice. Around the island, place slices of peeled, fresh mango. Top with toasted coconut. Enjoy!

Swedish Creme

I served this at Allison Mickelsen Woidka's bridal shower. It was a big hit!
From: Cindy Hurst
2 c. heavy cream
1 c. plus 2 tsp. sugar, divided
1 envelope unflavored gelatin
1 tsp. clear vanilla
1 tsp. almond extract
2 c. sour cream
1 c. fresh or frozen red raspberries, crushed
In a saucepan, combine cream and 1 cup sugar and gelatin. Cook and stir constantly over low heat until candy thermometer reads 160°F or steam rises from pan (do not boil). Remove from heat and add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield: 8 servings.

Strawberry Dessert

This is another old recipe that I've been making for years. I served it at many a family gathering and took it to lots of Relief Society dinners.
From: Joan Morris
Mix together:
2 c. rice krispies
1 c. coconut
1 c. chopped nuts
Melt together 1 c. butter and 1 cup brown sugar.
Mix with rice Krispies
Put half of the mixture on bottom of 9 x 13 pan. Slice 2 qts. Ice cream (vanilla) 1 " thick and layer on top of mix. Sprinkle remaining cereal mixture on top of ice cream. Freeze.
Serve with cut up strawberries mixed with sugar.

Sarah Rice Pudding

From: Sarah Morris
Soak 1 C rice in 2 C water for 2 hours. Add 2 cans evaporated milk, 1/2 tsp salt, flavoring, bring to a boil. Lower heat to med-low. Add 1 C sugar, dried fruit, simmer until rice is soft. Serve warm.

To flavor just add your favorite extract, citrus peel and/or spice. To make it even better add a dried fruit, frozen fruit or nut. The possibilities are endless. Our favorites include: almond extract with dried cherries, lemon extract with dried cherries, vanilla and frozen raspberries, coffee extract with chocolate, orange extract with pumpkin pie spice, chocolate with toasted almonds and coconut.

Rice Crem

This is a delicious Norwegian dessert.
From Ann Reed
This recipes serves 8
In large kettle, simmer on low 4-5 hours
1 cup rice
1 qt. whole milk
1 c. sugar
When thick
Add
1 T. vanilla
Chill then add 1/2 pint sweetened whipping cream
Serve with raspberry sauce.

Rhubarb Raspberry Cobbler

I LOVE rhubarb! I love rhubarb pies but have never tried rhubarb cobbler. I had some raspberries from Missy's garden so thought, why not mix rhubarb with the raspberries. I kind of made up this recipe but I thought it turned out really well.
From: Joan Morris
2 c. diced fresh rhubarb
1 c. sugar
2 T butter
1/2 of a lemon, juiced
2 c. fresh raspberries
Directions
Preheat the oven to 375 degrees F. Grease a 9 x 9 pan. In a saucepan, combine the rhubarb, 1 c. sugar, and 2 T butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6-7 minutes. Remove from the heat and add the fresh raspberries. Sprinkle with crumb topping.
Crumb topping
1 1/2 c. sugar
2 c. flour
1 c. butter
Mix together with pastry blender.
Bake for 40 minutes or until topping turns golden brown.

Pumpkin Pie Cake

This is one of Dad's favorite Fall treats.
From: Ann Reed
1 pkg. yellow cake mix (reserve one cup)
1/2 c. melted butter
1 egg
Mix the above and press into a 9 x 13 pan. Pat out.
Filling
2 c. canned pumpkin
¾ c. brown sugar
2 ½ tsp pumpkin pie spice
2 beaten eggs
2/3 c. evaporated milk
Mix together until blended and pour over cake.
Topping 1 c. reserved cake mix
¼ c. melted butter
Flatten into glob and lay on filling.
Bake at 350°F for 45 minutes. Test with knife.
Serve with whipped cream.

Poppy Seed Cake

From: Joan Morris
Preheat oven to 350°F
1 pkg. White cake mix
1 pkg. vanilla instant pudding
1/2 c. oil
1 c. water
5 eggs
1/4 c. poppy seeds
1 tsp. almond extract
Mix together and beat 5 minutes. Bake 50-60 minutes.
Glaze with powdered sugar, evaporated milk and almond flavoring.

Mom's Pecan Pie

From: Dorothy Gabrielsen
2 T butter
1 c. brown sugar
2 T flour
1 c. light corn syrup
3/4 t. salt
1 t. vanilla
3 eggs (beaten)
1 c. pecans (broken)
Cream together butter, sugar, flour. Add syrup and beat well. Add eggs and vanilla and salt. Beat again. Add pecans. Place in 9" pie shell. Bake 15 minutes @400°F, the 30 minutes @325°F

Next Best Thing to Robert Redford

I served this at Dad's Law School graduation party.
From: Joan Morris
Mix together
1 c. flour
1/2 c. butter
1/2 chopped pecans
1/4 c. powdered sugar
Press into a 9 x 13 pan. Bake 15 minutes at 350°F. Let cool
Mix 8 oz. cream cheese, 1 c. powdered sugar, and 9 oz. of cool whip and put on top of first layer.
Mix 1 small vanilla instant pudding, and 1 small chocolate instant pudding with 3 cups cold milk. Put on top of 2nd layer and spread with 1 cup softened cool whip. Grate chocolate on top. YUM!

Mom's Pumpkin Pie

This is a delicious pumpkin pie recipe and brings back fond memories of my Mom.
2 c. sugar
3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
or 2 Tb. Pumpkin pie spice
1 tsp. salt
4 eggs - Bead and add 2 cans evaporated milk.
Add sugar, spices and add 3 c. canned pumpkin.
Mix well
Pour into unbaked pie shells 9 "
Bake 425°F for 15 minutes
Turn down to 350°F and continue baking 40 minutes.

Missy's Apple Crisp

From: Missy Smith (actually Grandma Stratford)
This recipe is also delicious baked in a dutch oven up in the mountains.
4 apples peeled, cut up fine
1/2 c. sugar
1/2 tsp. cinnamon
let stand
1/2 cup sugar
1 c. flour
1/2 c. butter
1/2 tsp. salt
crumbled together
Put apples in baking dish, then prepare flour mixture - sprinkle on top of apple mixture and bake at 350°F for 35 min.

Dean Hammon's Lemon Cake

From: Dean Hammon
Sara had this cake at Girl's camp and LOVED it so called Sister Hammon to get the recipe.
1 pkg. yellow cake mix
1 pkg. lemon jello
3/4 c. water
3/4 c. oil
4 eggs
Mix well, bake at 350°F, 30-35 minutes. Make glaze with powdered sugar and lemon juice and pour over cake while warm.

Grandma Charlie's Texas Sheet Cake

This is Taylor's all time favorite dessert (next to cinnamon rolls)
From: Lucille Morris
Sift together and set aside
2 c. flour
2 c. sugar
1/2 tsp salt
Boil until bubbly
2 cubes butter
3 T cocoa
1 c. water
Add to dry ingredients. Mix and stir in 1/2 cup buttermilk and 2 eggs, 1 tsp. soda. Add 1 T cinnamon and 1 tsp. vanilla.
Bake at 350°F for 22 minutes.

French Apple Pie

From: Ann Reed
Filling
1/3 c. sugar
1/3 c. brown sugar
3 T. flour
1 t. cinnamon
1/2 t. nutmeg
1/2 t. mace
6 large tart apples, peeled, pared, sliced thin
Mix together, put in 9" unbaked pie crust - dot with 2 T. butter.
Scatter topping thickly over pie
Bake 375°F for 50 min.
Topping
1 c. flour
1/2 c. brown sugar
1 t. cinnamon
1/2 c. butter
Cut together and scatter on top.

Cherry Dance Bars

(These are my family’s favorite dessert. I got this recipe at a dance from a friend in our first married ward at BYU. I forgot to ask for the recipe’s name, thus the title)
From: Joan Morris
1 3/4 c. sugar
1 c. butter
4 eggs
1 tsp. Vanilla
3 c. flour
1 ½ tsp. Baking powder
½ tsp. Salt
1 can cherry pie filling
nutmeg
cinnamon
Cream butter and sugar till light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients and stir till blended. Spread half of the dough in an ungreased 9 x 13 pan. Spread pie filling over dough, sprinkle with nutmeg and cinnamon. Drop remaining dough over pie filling from a teaspoon. Bake at 350°F for 45 min. Glaze with powdered sugar, milk, vanilla, glaze.

Black and White Cheesecake

From: Sara Cardon
This is a delicious, easy cheesecake. Just my style. I made it for our culdesac luncheon when I hosted.
2 pkgs. Cream cheese (you can use low-fat)
1 (14 oz.) can sweetened condensed milk
1 egg
1 t. vanilla
1 c. chocolate chips
1 t. flour
1 pre-made chocolate graham crust
1/4 c. whipping cream

Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. In small mixing bowl, toss 1/2 c. chips with flour to coat; stir into cheese mixture. Pour into crust. Bake 35 min. at 350°F or until center springs back when lightly touched. Cool. Prepare chocolate ganache by heating 1/2 c. chocolate chips with 1/4 c. whipping cream over low heat in small saucepan. Cook and stir until thickened and smooth. Spread over cheesecake. Serve chilled. Store in refrigerator