Dessert Week with the Fillies … Day Three




By Cheryl St. John


1/2 cup rice

1 quart milk

4 eggs, separated

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons margarine

1 teaspoon vanilla

3 tablespoons sugar

Combine rice, milk and salt. Cook in a double-boiler until rice is tender.

Beat egg yolks until light and lemon colored. Add these, 1/2 c sugar, margarine and vanilla to the rice. Stir vigorously as you add the egg mixture. Cook slowly until pudding becomes the consistency of custard.

Pour into casserole and top with meringue made of the 4 egg whites beaten stiffly and 3 tablespoons of sugar.

Brown in oven 10 to 12 minutes.




 By Karen Kay


 1)  Fill a quart jar with almonds half full.  Fill another quart jar with pecans half full.   Fill jar with water and salt and let soak overnight.  (The purpose of this is to deactivate the anti-nutrients — phytates — in the nuts.  Phytates impair digestion and prevent the body from assimilating important nutrients like calcium, magnesium, etc.)

2)  Pour off water and salt and dehydrate the nuts in the lowest setting on your oven — or dehydrate them in a dehydrator if you have one.


 5 tblsp. soaked and dried raw organic almonds

5 tblsp. soaked and dried raw organic pecans

2 tblsp. raw organic cacao

2 tblsp. raw organic coconut flour

4 tblsp. raw organic butter or if raw butter not available, regular butter

1/4 teasp. pure organic stevia

1-2 tblsp. vegetable glycerin — or substitute 1-2 tblsp. maple syrup

1 cup raw organic cream or if raw cream not available, one can substitute regular cream — hopefully non-homogenized

1 teasp. vanilla

Put almonds and pecans in a food processor and grind until nuts are the consistency of a coarse flour.  Add raw cacao, coconut flour, butter, stevia and vegetable glycerin (or maple syrup) and blend until a dough forms.

Drop by spoonfuls onto the dehydrator or cookie sheet and press to form a flat cookies.  Dehydrate for 3-4 hours or put in oven at lowest possible heat and heat for 2-3 hours.  Whip raw cream with a couple of pinches of stevia and organic vanilla.

Place a spoonful of cream onto the cookie and place another cookie on top — making a cookie sandwich.  Makes about 16 cookies.



By Phyliss Miranda

Grannie was a cake baker for one of the first cafeterias in downtown Amarillo, Texas, during the 50’s and this is her original recipe she made every Thursday for the lunch crowd.


2 c.      Sugar

1 c.      Shortening

4          Eggs, separated

2 ½ c.  Flour

½ tsp. Salt

1 tsp.   Soda

1 c.      Buttermilk

4 squares Semi-Sweet Chocolate

Dissolve chocolate in ½ cup hot water. Set aside. Cream sugar and 4 egg yokes (beaten).  Add 2 ½ cups flour and ½ t salt, alternating with buttermilk in which soda has been dissolved.  Add melted chocolate. Beat 4 egg whites till stiff, but not dry, and fold mixture into egg whites.

Bake 350 degrees for approximately ½ hour.  Makes 3 round pans.

German Chocolate Cake Icing

1 c.      Sugar

1 c.      Canned milk

½ c.     Chopped pecans

1 c.      Coconut

½ stick Butter

3          Egg yolks

Pinch of salt

Vanilla to taste

Combine ingredients.  Cook over very low heat until mixture spreads smoothly.  Ice cake.

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11 thoughts on “Dessert Week with the Fillies … Day Three”

  1. Wow this sounds good.
    German Chcoclate Cake is my favorite…mainly of course, the FROSTING.

    The rice pudding though, that was one of my mom’s stand by desserts when we were kids. Rice Pudding, Tapioca Pudding, Bread Pudding. I think that’s all depression food, mainly milk and sugar and eggs.
    But we were poor so it figures we’d have eaten it. But it was delicious. Custard, too.

  2. I love rice pudding, Mary, along with everything you mentioned. My cousin wrote me and asked for Cheryl’s rice puddin’ so she could make it for Christmas at her house. She said it was wonderful, so I’ve got to make it. I can tell you that you’ll love Grannie’s German Chocolate Cake. It’s really larruping good. And, Kay, you have more patience than I do in cooking, but then you’re a whole bunch more healthy…now I know why. Your recipe sounds wonderful. Hugs, P

  3. Mary, we didn’t know we were poor, just thought we were regular ol’ folks, until I grew up and found it out. Didn’t change things in an iota and would experience it all over again, if I had the chance. Mother made our clothes. We only had one car and it was for Daddy. But, we never went to bed hungry, went to church, and I was never embarassed by my folks in school. I guess I embarassed them when I went to school in the first grade and asked if I could be on the free lunch program because Mama and Daddy couldn’t afford my lunch money. She was mortified. I’m post war (baby boomer now LOL) and at the time we had a big air force base (later SAC base) and there were so many children in the school system in the first grade that we had to go to school a half of a day in temporary buildings. Such fond memories. Hugs, P

  4. Actually that recipe is easy once you have the ingredients — it’s getting the ingredients that’s the hard part. 🙂

    Nutrition is something that I dabble in — am reading almost constantly — and one of the things I read is not only romance books, but nutrition books. Am fascinated by it. 🙂

    Love the German Chocolate cake recipe and the rice pudding. 🙂

  5. Two of my huge favorite desserts in the whole,
    wide world: German Chocolate Cake and Rice
    Pudding!!!!!! Oh, be still my heart!

    Pat Cochran

  6. I realized I hadnt’ checked in in a couple of days. Figures I would right after I made boiled custard. Now I am hankering for the rice! Next time.

    The organic cookies sound marvelous..Whole Foods here I come.

    And the cake, oh the cake.

    Peace and thanks, Julie

  7. All three recipes sound wonderful–but I’ll start with the German Chocolate Cake. 🙂

    And Dina, you can “make” a double-boiler by putting a glass bowl (like pyrex) over a pot of boiling water. Just be sure the bottom of the bowl doesn’t touch the water. (Yes, I’m addicted to Food Channel. lol)

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