Ingredients

• 3 eggs
• 2 cups milk
• 1/4 cup sugar
• 3 to 4 cups flour
• 1/2 tsp salt
• 2 tsps baking powder

Directions

Beat eggs and add sugar and milk. Sift half the flour, salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funel. Drop from funnel into deep, hot fat (375F). Spirals and endless intricate shapes can be made by swirling and cirss-crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or sprinkle with powdered sugar.

Source: Pennsylvania Dutch Cooking (1960)

*Make this recipe EXTRA yummy by sprinkling with powdered sugar, a large scoop of vanilla ice cream on top and then top the ice cream with chocolate syrup and whipped cream!! YUM!!

Ingredients

• 2 cups water
• 1 1/4 cups maple syrup
• 1 1/2 cups pastry flour or 1 1/4 cups all-purpose flour, sifted
• 3 tsp. baking powder
• 1 T. sugar
• 1/2 tsp salt
• 1/4 cup cold butter
• 1/2 cup milk
• chopped nuts

Directions

1. Pour water and maple syrup into large pot. Cover and simmer while preparing dumplings.
2. Sift flour with baking powder, sugar and salt. Cut in butter. Make a hole in the center of the dry ingredients; add milk and stir slightly. Drop large spoonfuls of batter into the boiling syrup. Sprinkle nuts over dumplings. Cover and simmer, without removing cover, for 15 minutes. Serve hot.

Ingredients

• 6 tablespoons Flour
• 1 can evaporated milk
• 3 cans water
• 6 to 7 tablespoons cocoa
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1 dash salt

Directions

Mix milk and flour togeather until smooth.Then add rest of ingredients,Cook on medium high heat Stir Constantly until thick.Pour in bowl and cover with plastic and leave set until cool.

Ingredients

• 8 oz cream cheese, softened
• 1 can eagle brand milk
• 1 can pineapple tidbits
• 1 can cherry pie filling
• 16 oz. cool whip

Directions

Mix together cream cheese, and milk. Mix together pineapple tidbits (drained), cherry pie filling and cool whip.

Add all ingredients together and refrigerate over night or at least for 5 hours at the most.

Ingredients

• 2 1/4 cups milk
• 4 eggs, separated
• 4 tablespoons caster sugar
• 6 teaspoons gelatine
• 1/4 cup boiling water
• 1/3 cup Irish Mist liqueur
• 1/2 cup cream, whipped
• Extra whipped cream
• Chopped nuts or chocolate

Directions

Bring milk to the boil, whisk with egg yolks and 2 tablespoons caster sugar. Pour back into pan, cook over a low heat for 7 minutes – do not boil. Dissolve the gelatine in boiling water, add to hot milk mixture and stir well. Pour in Irish Mist, refrigerate for about 40 minutes, or until mixture begins to set. Beat egg whites until soft peaks form, sprinkle remaining sugar through and beat until it dissolves. When mixture starts to set, fold through 1/2 cup whipped cream and beaten egg whites.

Pour into eight glass serving dishes and refrigerate until set. Decorate with whipped cream, nuts and chocolate.

HINT : This dessert is best prepared the day before it is required!