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Beverages	Bread Products & Snacks	Dressings, Sauces, Dips, Appetizers, Marinades, Spreads...	Seafood	Pasta	Soups Stews	Meat Poultry
Potatoes	Sides	Pies	Cakes	Frosting/ Icing	Desserts	Cookies

Go back to main Cookbook Page for Fritz Family Cookbook ordering information.

 

Recipes featured in the Desserts section of the cookbook:

Peanut Butter Meltaway Fudge

16 oz milk chocolate discs (candy making kind)
16 oz white chocolate discs
16 oz creamy peanut butter (2 cups)

Mix all 3 in a bowl and microwave 3 minutes.  Stir until melted and blended and pour into 9x13 lightly greased pan.  Chill then cut.

Peanut Butter Eggs

8 oz cream cheese
2 sticks butter, softened
1 c peanut butter
powdered sugar

Mix cream cheese, butter, and peanut butter and add powdered sugar to desired consistency then dip in chocolate and set.

Pudding Shots

box instant pudding
1 c milk
1/4 c vodka
8 oz whipped topping

Mix & pour into small containers for all and chill.

Fried Apples
Linda Ann D F S from 4-H Club

As you could probably tell this recipe is an older one. You can use a regular stove instead of the fire of a coal or wood stove.

2 apples           
3 T oil            
4 T sugar (if sour apples)
Use only a small amount of oil. Slice apples with skins on into skillet. Cook covered on low fire until apples are clear and soft. Add sugar and remove from heat. Eat hot. Makes 2 servings.

Apple Crisp
Marguerite Louise Krommes Wagner

About 6 apples
1 c flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 c cold water
cinnamon
Peel apples and slice them into a small baking dish (8x8 or 9x9 size).  Mix flour, sugar, baking powder, and salt then mix in the egg until you have crumbs.  Layer over the apples so that they cover the top.  Sprinkle water over the top of the crumbs (this makes it harden a little as it bakes.  Before putting in the oven, shake a little Cinnamon over top (or Cinnamon Sugar).
Bake at 350 for about an hour or until the top is brown and the apples are soft.

Baked Apple Squares
Margaret E. Shafer

See cookbook for recipe.

Flaky Raisin Squares
Nellie Fritz

Jill (Fritz) Thompson says, "Raisin squares are a favorite family treat. My Grandmother, Nellie (Kareiva) Fritz made them frequently for a special treat and in recent years, my Mother Joanna (Bendrick) Fritz made them for special family gatherings. Now I have learned how to make this delicious treat for the family."

Crust
3 ½ c flour          
1 ¼ c shortening (½ Crisco/ ½ margarine)
1 tsp salt             
1 egg beaten (½ for dough and remaining ½ for top crust)
6-7 T ice water with 1 tsp lemon juice or vinegar added in 1 T sugar
Combine ½ shortening, flour and sugar with pastry blender (or 2 forks) until mixture is like course corn meal. Then add the rest of the shortening. Add ½ egg and ice water mixture until it forms a nice ball for rolling thin. Divide dough into two parts (roll first half and fit into a cookie pan with sides on it. Put sauce in when second roll is ready for the top. Crimp edges w/ fingers, then use fork and press edges against the pan.

Bake at 400 °F for 20 minutes, take pie out and brush with ½ egg mixed with 1 TBSP milk on top crust. Lower heat and put back in the oven for 20 minutes or so until golden brown on top.

Sauce filling for Pie (Original Recipe)
Make about 1 quart of apple sauce from ~6 delicious apples (peel, slice and cook until apples are soft and hot).
Add: 2 T tapioca         
¾ Cup sugar (more or less to your taste)
Then add: 1 small can crushed pineapple with juice 2 T lemon juice
2 tsp corn starch mixed with 2 T water.
Cook 1 box seedless raisins separately in ½ Cup water. When water evaporates, add raisins to apple sauce, add 2 TBSP margarine and mix through. Make sauce first before pie dough. Allow to cool before pouring into prepared pie dough.

Sauce filling for Pie (Modern Version)
1 box raisins (3 c) cooked in ½ c water until it evaporates
Add: one small can pineapple & juice
3 T cornstarch to thicken
Then add: ½ c sugar (more or less to your taste)
2 T margarine
Mix all together and let stand to cool.

Frozen Fruit Fluff

3 cut up bananas (solid - not over ripe!)
1 can diced pineapple with juice (20 oz)
1 can peaches, diced
1 can cherry pie filling
1 can (Eagle brand) condensed milk

Stir all together and fold in a large container of whipped cream (Cool Whip).  Pour into oblong pan and cover with lid or foil and freeze.

Sweet Crumbs
Linda Ann D F S

1 c flour       
¼ c softened margarine (to start)        
¾ c sugar
Blend ingredients with fork, adding more margarine if needed. Add cinnamon or others spices if desired.

Easter Salad
Alfred Albert Fritz

1-3 oz lime Jello (gelatin)                             
1/2 cup hot water        
1 1/2 cups miniature marshmallows
2-8 oz can crushed pineapple                      
1 cup juice from pineapple
1 cup small curd cottage cheese                   
1/2 cup whipped cream
1 cup chopped nuts
Dissolve Jello. Add marshmallow, pineapple juice, heat slowly until marshmallows melt. Refrigerate until VERY cool, until slightly set. Beat until fluffy. Blend cheese, whip cream, nuts. Add to Jello mix, put in 9 x 13 inch pan and refrigerate.

Rice Pudding
Joann Maurer, submitted by Linda D F S

½ c washed white rice        
1 qt milk           
pinch salt
Cook together, stirring constantly, until rice is done then add:
½ c sugar           
2 c canned milk         
2 beaten eggs      
1 tsp vanilla
Bring to a boil then pour into bowl to cool.

This can be made in the microwave as well as on the stove.

Cream Puffs
Mabel Fritz Curvey

See cookbook for recipe.

Peanut Brittle
Minnie Fritz Donlin c. 1960

3 c sugar                    
1 c light corn syrup (Karo)           
1/2 c cold water
3 c salted peanuts       
1/2 tsp baking soda
In a heavy saucepan stir together sugar, corn syrup, and water.  Stir over medium heat until sugar dissolves and mixture boils.  Stop stirring and cook to 280 degrees F on candy thermometer or until crack stage.  Gradually stir in nuts, adding slowly so that the mixture keeps boiling, then with frequent stirring and careful attention cook until it reaches 300F on candy thermometer.  At this point a few drops in very cold water will separate into threads that are brittle and hard.  This is called the hard crack stage.  Take pan from heat.  Add baking soda.  (It will quickly foam up.)  Stir gently but quickly and at once pour out on two large buttered cookie sheets.  Do not spread; it spreads itself.  Let cool.

Break after cooled.

Molasses Crisps
Linda Ann D F S's recipe from 4-H Club

Cut thick slices of bread, sprinkle with salt, dip in a plate of molasses. Brown on each side on a greases griddle and serve hot with butter.

Nut/Poppy Seed Roll
David Allan F

6 c flour                     
l large yeast cake
3 T sugar                   
3 eggs, beaten
1 tsp salt                    
½ lb margarine
½ c warm milk           
l c canned milk or sour cream
Dissolve yeast in warm milk. Mix flour, salt, sugar, margarine. Add egg, milk with yeast, canned milk or sour cream. Mix as for bread dough and let rise for 1½ hours. Roll small piece of dough at a time. Spread with nut or poppy seed filling, not too close to the edges. Let rise for 1 hour before putting into oven. Brush tops with beaten egg. Bake 35 minutes at 350º.

Chocolate Truffles
Angelina Rachelle F (super easy Julia Child’s recipe)

8 oz melted chocolate           
4 oz slightly softened unsalted butter
2-3 T dark rum                     
¾ c ginger snaps, pulverized"
With a mixer beat butter into chocolate, stir in rum, then blend ginger snaps into mixture. Chill until stiff. Roll in hands into 1" balls. Roll in powdered cocoa. You may also roll some in confectioner’s sugar to have alternate colors.

Fudge
Angelina Rachelle F

See cookbook for recipe.

Potato Candy (Flitch)
Alma Grace Patton Fritz

This treat is often sold at block parties and church/school functions such as bake sales.  Its often a dessert put out like cookies at holidays.  Most from the Pennsylvania anthracite coal regions call it Flitch.

1 medium-large potato              
10X sugar           
peanut butter
Boil potato, peel, and mash finely with a fork. Mix with powdered sugar until pretty solid. (Usually an equal amount to the size of the potato.) Roll out in 10X sugar until thin (about 1/8- 1/4" thick). Spread with peanut butter. Roll like a jelly roll and slice to serve.

Flitch
Angelina Rachelle F

The first time I ever made flitch (potato candy), it was a horrible mess.  I always heard of people turning leftover potatoes into flitch.  I used mashed potatoes and knew that it was just potatoes combined with powdered sugar, roll it out like a dough, and spread with peanut butter.  I used two boxes of powdered sugar and it was still too mushy.  Don't make the mistake I did.  You can use left over potatoes, but not if they were whipped with milk!  You want the potatoes on the dry side.  You can use 10X sugar but it's not as heavy as the 4X and you'll wind up using a ton of it since it's so fine.

See cookbook for recipe.

Brownies
Alice Louise Wescoe Fritz

This is a double recipe and should be kept refrigerated and they are really very fudgy.  Very, very delicious.

See cookbook for recipe.