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Karen Zach

"Banana Split Dessert"

Geez, I don't know which one of my friends I got this from but been making it for a 1/3 a century, I think. Probably my all-time favorite !!

Crust: Combine 2 Cups Graham Cracker Crumbs & 1/2 Cup Butter, melted -- press into a greased 9 x 13 pan. You might want to refrigerate it while you are making the other layers.

Cream Cheese Filling: Mix together: 1 and 1/2 packages of Cream Cheese softened, 1/4 Cup Confectioner's Sugar -- fluff this for about 3 minutes with an electric mixer. Fold in a container of Cool Whip. Mix well. Spread over the graham cracker layer.

Fruit/Topping Layer: Drain a 20-oz Crushed Pineapple very well. Put over Cream cheese. Then arrange sliced strawberries and 3-4 bananas over this. Top all with an 8-oz container of cool whip. You can add any garnish you like.


"Cherry Delight"

I've made and eaten MANY Cherry Delights but this is the BEST EVER -- again, from that GREAT cook, Patti Zimmerman. RIP good friend !

1 Pkg. Graham Crackers, crushed
2 T. Sugar
1/3 C. Butter, melted

Add butter to crackers -- form crust and refrigerate

Filling (blended):
8-oz. pkg. Philadelphia Cream Cheese, softened
2 C. Confectioner's Sugar
2 C. Cool Whip


Spread Cherry Pudding & Pie Filling on top.

"Cherries in the Snow"

This recipe came from one of my kid's 6th grade cookbooks. I typed them for several years, so at least I think it was one of my children's and not just one of the MANY I helped with. Anyway, it is SUPER quick and easy -- your kids, or grandchildren could make it and it's nice to keep the ingredients around and make for a quick dessert if you have unexpected company.

8-oz cream cheese
large Cool Whip

Tear a small Angel Food cake into small bits and add.

Spread a can of cherry pie filling into a 9 x 13 pan -- top with above ingredients.

Chill and serve.

"Fancy Cupcakes"

These cupcakes are especially nice at Christmas. My mother-in-law, Joan Zach gave me this recipe almost 40 years ago.

4 sq. semi-sweet chocolate
1/2 lb. butter

2 C. Pecans

Stir until well coated.

In mixing bowl, combine:
1 3/4 C. Sugar
1 C. Flour
4 large Beaten Eggs.

Blend -- do not beat.

Stir chocolate and pecan mixture into this and stir in 1 tsp. vanilla.

Fill muffin tins until completely full.

Bake at 325 degrees for 35 minutes

Cool 8-10 minutes before removing.

 YUMMY! The kids'll love 'em!

"Fruit Pizza"

Again, from my mother-in-law -- easy to make -- good for ya' (well, okay, reasonably so) and it'll be the first thing gone at a party!!

1 box Nestle Sugar Cookie Recipe
8-oz. Cream Cheese
1 C. Sugar
1 Lg. Can Crushed Pineapple (very well-drained, but save juice)
2 Lg. Bananas
1 Pkg. Crushed Nuts (Pecans best)

Mix cookie mixture as directed. Spread onto cookie sheet or pizza pan.

Bake at 350 degrees 8-10 minutes.

Let cool. Slice bananas, soak in pineapple juice 10-15 minutes.

Mix cream cheese and sugar until smooth and creamy

Spread onto cookie crust like Icing.

Top with pineapple and rest of fruit, bananas on top - cover with nuts.

Also good with strawberries, peaches, kiwi.

"Mini Cheese Cakes"

This one I know -- I got this recipe from Helen Loveless many years ago at DAR. She had the tea that day and told here I'd never tasted anything as good as those so she sent me the recipe and I've made them many times since ... and... they're easy and just a couple of bites.

Put a liner in 24 muffin tins. Then add one Vanilla Wafer.

Mix 16-oz of Cream Cheese, two eggs, 3/4 Cup Sugar, 1 T. Vanilla; 1 T. Lemon Juice until fluffy.

Place 2 T. of batter on top of each wafer.

Bake 30 minutes - 350 degrees.

Chill. Add chocolate; strawberry jam; apple butter (yum) .... endless possibilities :)

"Peach Cobbler"

Betty Dotson, one of my genealogy buddies (and wife of a cousin of my on my Barker side) and I have been doing genealogy together for probably 25 years or more. Usually once a month, sometimes more, sometimes less. We used to go to libraries, cemeteries and all over. We're both getting older now so mostly I just go to her house in Hillsboro. She has a whole room of Fountain County things and the internet is so easily available now, so we mostly stay there. One time, I'll bring dessert and she'll make lunch. Next time we reverse or if it's good weather and warm out we might go up town to the Hillsboro cafe. ALWAYS have a great time and often exchange recipes. Here's my fav she gave to me. Easy and DELIC

1/2 Cup Butter
1 1/2 Cup Sugar (I use about 1 1/4 of Splenda)
1 1/2 Cup Flour
4 1/2 tsp baking powder
1 1/2 C. Milk

4 Cups (2 large cans) of fruit -- peaches are best but blueberries are quite yummy, too.
Melt butter in a pan. Mix flour, sugar & baking powder then add milk. Beat until smooth. Put in pan and add the fruit on top. 350 degrees for 35-40 minutes.

"Rhubarb Crunch"

I have NO idea where this recipe came from, but I don't even like Rhubarb, but love to crunch on this stuff!!

Mix and put into a 9" greased pan.
3 C. Rhubarb, cut-up
1 C. Sugar
3 T. Flour

Blend together:
1 C. Brown Sugar  
1 C. Oatmeal  
1 1/2 C. Flour
3/4 C. Soft Butter

Spread on rhubarb.
Sprinkle with cinnamon.

Bake 350 degrees for 45 minutes.

Serve warm with cool whip.

"Super Dessert"

Been making this for many years, but again, I didn't write down where I got the recipe, but try it, you'll like it!

Layer in greased 9 x 13 pan

1 Can Apple, Peach, Apricot or Blueberry Pie Filling
20-oz. Can Crushed Pineapple, drained

Sprinkle on top in order:
1 Box. White or Yellow Cake Mix
3/4 C. melted Butter
3/4 C. Chopped Pecans

Bake at 350 degrees for 30-35 minutes. This may be also called a dump cake, but we call it Super Dessert. So quick, easy & yummy!

File Created: Jul 05, 2008

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Copyright © 2007-2015 & Beyond ....Karen Zach

Data contained within this website may only be used with permission of the submitter, for non-commercial research and educational activities, and for personal genealogical information.

Data contained within this website may only be used with permission of the copyright holder(s), for non-commercial research and educational activities, and for personal genealogical information. © 2015 & Beyond Karen Zach, and licensed to the Indiana GenWeb (INGenWeb) Project and the USGenWeb Project. May be used in personal research with a citation.

This page created:  26-Oct-2015