Ingredients

• 1 Cup Butter
• One 12 Oz. Carton Cottage Cheese (1-1/2 Cups)
• 2 Cups flour
• Dash of salt
• Frosting:
• 2 Tbsp. butter, melted
• 2 Tbsp. milk + little more
• 1/2 tsp. vanilla
• Bit of ground cinnamon
• 2 cups confectioners sugar

Directions

Cream butter and cheese together with mixer until blended. Beat in salt and flour until smooth.
Cover and refrigerate 4 hours or overnight.

Divide dough into 3 parts, form into balls. On lightly floured surgace roll out into flat circles 12 inches in diameter. Cut into 12 pie shaped wedges.

Roll each wedge from wide to small end.

Place on greased cookie sheet with tips turned under.

Bake 350 for 30 minutes or until light golden brown.

While butterhorns baking, mix frosting.
Spread frosing over tops of slightly warm rolls.
Cool completely, store in covered container.

YIELD: 36 butterhorns

Ingredients

• 3/4 cup sugar, divided
• 1/3 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 3 cups whole or low-fat milk, divided
• 2 large eggs
• 2 large egg yolks
• 4 ounces milk chocolate, melted (see note)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream, for garnish (optional)
• Chocolate shavings, for garnish (optional)

Directions

In a large bowl, whisk together 1/4 cup of the sugar with the cornstarch and cocoa powder, breaking up any lumps. Stir in 1/2 cup of the milk, the eggs and egg yolks. Whisk until smooth. Set aside.

* Combine the remaining 2-1/2 cups milk with the remaining sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Temper the egg mixture by gradually adding about a third of the hot milk mixture, whisking constantly. Pour the tempered egg mixture into the pan with the remaining milk mixture.

* Cook the pudding base over a medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4 to 5 minutes. Remove the pan from the heat.

* Temper the chocolate by adding about 1/2 cup of the pudding base and stirring until very smooth. Pour the tempered chocolate into the base, add the butter and vanilla extract, then stir until well blended.

Pour the pudding into eight 6-ounce ramekins or custard cups. Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming. Pierce the paper in two or three places to let the heat escape. Chill for at least two hours before serving. If desired, garnish with a dollop of whipped cream and chocolate curls.

Makes 8 servings.

CHOCOLATE NOTE: Semisweet, bittersweet or white chocolate can be substituted for the milk chocolate. It is best to use bar chocolate, as it melts better than chips. To melt chocolate, place it in a double boiler over barely simmering water and stir constantly. Or place them in a glass bowl or measuring cup and microwave on low 15 to 20 seconds at a time, stirring between increments, until melted.

Source: NWI Times Online – Hammond, Indiana

Ingredients

• 32 ounces cream cheese, softened
• 1/2 cup packed light brown sugar
• 1/3 cup molasses (not robust)
• 2 cups half-and-half

Directions

Blend cream cheese, brown sugar and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.

Freeze in ice cream maker according to manufacturer’s directions, then transfer ice cream to an airtight container and put in the freezer to harden.

Makes 1 quart.

Source: The Southwest Times – Fort Smith, Arkansas

Ingredients

• 2 cups sugar
• 1/2 cup flour
• 3 cups whole milk
• 6 bananas
• vanilla wafers
• 3 egg yolks (save white for merigue)
• 1 lg can evaporated milk + 1 can of water
• 1 tsp vanilla
• 1 tbl margarine
• t tsp vanilla

Directions

Mix together sugar and flour; add to egg yolks, evaporated milk and water. Add other ingrediants, except for bananas. Cook over low heat, stir constantly or cook in microwave for 3 minutes and then stir. Cook until pudding thickens, stir frequently.
Layer: Vanilla wafers, sliced bananas and pudding mix until dish is filled. Top with meringue and bake at 375 until meringue peaks are browned.

Ingredients

• 1 large package instant vanilla pudding mix
• 1 1/2 cups milk
• 1 small carton cool whip
• 1 can Eagle Brand Milk
• 5-6 bananas,sliced
• 1 box vanilla wafers

Directions

Mix together the pudding mix and 1 1/2 cups milk.
Set aside for about 5 minutes.
Then add:
cool whip and Eagle Brand Milk,mixing together well.
In a large casserole dish,
Put a layer of vanilla wafers,
A layer of sliced bananas,
A layer of pudding,
Continue layering until all is used.
Stand vanilla wafers around sides of dish,
pushing slightly into pudding.
Crumble vanilla wafers over top or top with
additional cool whip.
Keep refregerated.
A tsp.of vanilla may be added if wanted.