107
                                                                                                                       


POS - FFOS
Memorial Cookbook


Remembering
Those Who Have Died
by Suicide

 

108

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JOHN ELVIO'S NUT LAFFIS CUPS

Crust


Mix butter, flour and cream cheese together. Shape into 1 inch balls. Place each ball into a small tart pan. Form balls into small tart crusts.
Filling
 

1 tsp. vanilla
confectionery sugar

1 1/2 c. brown sugar
2 eggs
2 c. chopped nuts (pecans or walnuts)

(6-oz.) cream cheese

1/2 c. butter
2 c. flour


Mix sugar, eggs, nuts and vanilla together to make filling. Fill unbaked tart shells with nut filling. Bake at 375 for 20-25 minutes or until brown. Cool and sprinkle with confectionery sugar.
                                                                                Shelia Milam - Florida
                                                                                   In loving memory of
                                                                                        John Elvio Milam

LAURA'S PINEAPPLE DESSERT

1 1/2 c. vanilla wafer cookies, crushed fine
5 T. melted butter
1/2 c. butter at room temperature
1 c. icing sugar

2 eggs
1/4 c. chopped nuts
1 c. crushed pineapple well drained
1 c. whipping cream






Simple, easy to follow directions... Grease and flour 9 by 12 inch baking pan. In bowl, mix cookie crumbs and melted butter with a fork until well blended. Press half the mixture into bottom of prepared pan. With electric mixer, blend 1/2 cup butter with icing sugar until creamy, blend in eggs. Spread over crust in pan. Add layer of nuts, then a layer of pineapple. Whip cream to firm peaks; spread over pineapple. Cover with remaining cookie crumbs and pat gently. Cover and refrigerate 24 hours. 8 to 10 servings.
                                                                                Carol Tracy - Canada
                                                                                   In loving memory of
                                                                                        Laura Lee Tracy

 

JEROME'S FAVORITE NO-BAKE PINEAPPLE CHEESECAKE
 

 

1 c. sugar
1 tsp. vanilla
1 (12-oz.) can evaporated milk
1 (15-oz.) can crushed pineapples,

2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 (6-oz.) pkg. lemon Jello
1 c. boiling water
1 (8-oz.) pkg. cream cheese drained


 

In a small bowl, mix the melted butter into the graham cracker crumbs. Press 2 cups of the crumb mixture into the bottom of a 9 x13 inch pan. Save the rest of the crumbs for topping. Dissolve the lemon Jello in boiling water and set aside to cool. In a medium bowl, beat the cream cheese, sugar and vanilla together. Stir in the dissolved Jello and pineapple. In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan. Chill for 4 hours. Sprinkle the remaining crumbs over the top. Keep left-overs refrigerated.

Note: This recipe was a favorite of Jerome's often made by his Grandma Red.
                                                                            Shea McFarland - Missouri
                                                                                       In loving memory of
                                                                                  Jerome Edward Davies











Death is not the greatest loss in life. The greatest loss is what dies inside us while we live.
                                                                                     Norman Cousins

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