By MARIE BAKKEN Reporter correspondent
Prayers that everyone is continuing to stay safe and healthy during this extended time of physical distancing and at home education.
Since there are no events or gatherings to report about, I am using this as space to bring a little cheer and spread a little love. My mother Kay’s love for cooking and baking to be exact. The recipes in my column for the time being will have special memories for me and my family. She has passed her love of the culinary arts to me and my children, and we now want to share what we can with the readers.
This week’s recipe my mother called “Scrump.” The other name used when I was growing up was “Scrump-dilly-umptious”. Makes no sense at all, so it was shortened to Scrump.
Most female members of on my mom’s side of the family (Cass) make a version this yummy treat. My mom started to take it to the Lagrone side functions as well, and needless to say, all the branches of my family tree are fans.
Scrump was always the highlight of family functions on both sides. The rest of whatever meal we were eating to celebrate whichever holiday was always amazing, but the fun part was whoever found and cut into the Scrump dessert first. It was hidden in fridges behind the eggs and in back freezers on the back porch, just so everyone stood an equal chance of getting a piece.
There were never any leftovers; just whoever managed to get that last little bit to take home had to bring Mama Kay back her empty pan clean and ready for the next family function.
Chocolate “Scrump”
1 c. flour
1 c. chopped pecans (can use nut of choice)
1 stick butter or margarine (slightly softened)
8-oz. cream cheese block (softened)
1 c. powdered sugar
1 container of Cool Whip topping
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 c. milk (chilled)
1 small Hershey’s chocolate bar (optional)
Mix flour, nuts and butter together into a dough and press into a 13x9 cake pan or Pyrex dish. Bake for 25 minutes at 425 degrees F. Set aside to cool completely.
Once crust is cooled, combine softened cream cheese, powdered sugar and one cup Cool Whip together in a bowl. Place that mixture on top of the crust and spread evenly.
Prepare each pudding in separate bowls per directions on their boxes.
Pour chocolate pudding mixture and spread out over cream cheese layer, then add a small layer of Cool Whip.
Then spread vanilla pudding mixture over that and top with all remaining Cool Whip.
Chill in fridge at least six hours, but best if overnight.
Optional garnish on top is grated Hershey’s bar.
(The longer it chills, the better it tastes.) Store leftovers in the fridge.
Remember to do your part to stay home, stay safe, stay well and stay kind. Wash your hands and cover your nose and mouth if you must go out. The more we adhere to the precautions, the sooner these strange times will be behind us.
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