Go-Alongs
Easy and Delicious Accompaniments for Your Slow Cooker Feasts
VEGETABLES
Cheesy Spinach or Broccoli Casserole
Christie Detamore-Hunsberger
Harrisonburg, VA
Makes 4-6 servings
Prep. Time: 20 minutes
Baking Time: 30 minutes
Standing Time: 10 minutes
3 eggs
2 Tbsp. flour
10-oz. pkg. chopped spinach or broccoli, thawed
4 ozs. cottage cheese
1½ cups (6 ozs.) cheddar cheese, grated
1-1½ tsp. dried oregano, according to your taste preference
¾ tsp. dried basil
⅛ tsp. pepper
2 Tbsp. butter
bread crumbs
Parmesan cheese
1. In a large mixing bowl, beat eggs and flour until smooth.
2. If you're using spinach, squeeze it dry. Then add it and the cottage and cheddar cheeses, oregano, basil, and pepper to the egg mixture. Stir.
3. Melt butter in a 9 x 9 glass baking dish. Pour mixture into dish. Sprinkle with bread crumbs and Parmesan cheese.
4. Bake uncovered at 375° for 30 minutes. Let stand 10 minutes before serving.
Oven Roasted Vegetables & Herbs
Bonnie Goering
Bridgewater, VA
Makes 4-5 servings
Prep. Time: 10 minutes
Baking Time: 45-60 minutes
3 potatoes, cut in 1" pieces
3 carrots, cut in 1" pieces
2 onions, cut in wedges
¼ cup olive oil
2 Tbsp. minced fresh, or ¾ tsp. dried, rosemary
2 Tbsp. minced fresh, or ¾ tsp. dried, thyme
1 Tbsp. fresh, or 1 tsp. dried parsley
¾ tsp. salt
¼ tsp. freshly ground black pepper
½ lb. freshly mushrooms, cut into halves or quarters
1. Combine potatoes, carrots, and onions in a large mixing bowl.
2. Drizzle olive oil over vegetables.
3. In a small bowl, combine rosemary, thyme, parsley, salt, and pepper. Sprinkle over vegetables.
4. Arrange vegetables in a single layer on a large greased baking sheet.
5. Bake at 400° for 30 minutes.
6. Remove from oven and stir in mushrooms. Return to oven and continue baking for another 15-30 minutes, or until potatoes and carrots are tender.
Peas with Bacon & Crispy Leeks
J.B.Miller
Indianapolis, IN
Makes 12 servings
Prep. Time: 15 minutes
Cooking Time: 45 minutes
3 large leeks, divided vegetable oil
salt and pepper to taste
6 thick slices of bacon
4 fresh thyme springs, or ½ tsp. ground thyme
1 cup chicken broth, divided
¾ cup light cream or half- and-half
30 ozs. frozen baby peas, thawed
salt and pepper
1 tsp. cornstarch
1 Tbsp. water
1. Using only the white and tender green part of the leeks, slice the leeks crosswise into ¼" thick pieces. Separate into rings. Wash and pat dry.
2. Heat ¼" of oil in a large saucepan until shimmering. Add all but ½ cup of leeks. Cook over moderate heat, stirring until golden brown.
3. Using a slotted spoon, transfer leeks to a paper- towel-lined plate to drain. Discard oil. Season leeks with salt and pepper.
4. In the same saucepan, cook bacon until brown and crispy. Remove bacon, but reserve its drippings. Place bacon on paper towels. When drained, crumble.
5. Add remaining ½ cup leeks and the thyme to the skillet. Cook until soft.
6. Add ½ cup chicken broth and cook uncovered until broth is reduced by half.
7. Add cream. Cook until the creamy broth is reduced by half.
8. Stir in peas, crumbled bacon, and the remaining ½ cup broth. Bring to a boil.
9. If using fresh thyme sprigs, discard. Season cooked mixture with salt and pepper.
10. In a small bowl, stir cornstarch into water until smooth. Stir into hot sauce. Continue stirring until it thickens slightly.
11. Spoon the peas into a serving dish and top with the reserved crispy leeks just before serving.
Tip:
To save peeling time when using fresh tomatoes, dip the tomatoes into boiling water until their skins begin to crack. Then the skins will peel off easily.
Green Chili Rice
John D. Allen
Rye, CO
Makes 6 servings
Prep. Time: 20 minutes
Baking Time: 35 minutes
¾-lb. block Monterey Jack cheese
3 cups sour cream
2 4-oz. cans chopped green chilies, drained
3 cups cooked white rice salt to taste
pepper to taste
½ cup grated cheddar cheese
1. Cut Monterey Jack cheese into strips.
2. In a small bowl, combine sour cream and chilies.
3. Season rice with salt and pepper.
4. Layer one-third of the rice, half the sour cream mixture, and half the cheese strips into a greased casserole dish. Repeat the layers, ending with a layer of rice on top.
5. Bake, covered, at 350° for 25 minutes. Remove cover and top dish with grated cheddar cheese. Bake an additional 10 minutes, uncovered.
Variation:
Replace rice with cooked macaronis or hominy.
Anna Stoltzfus,
Honey Brook, PA
Makes 6 servings
Prep. Time: 20 minutes
Baking Time: 60 minutes
1 cup cracker crumbs
½ tsp. salt
1 tsp. dried oregano
1 tsp. seasoning salt
1 tsp. parsley flakes
4 Tbsp. butter, melted
4 medium-sized potatoes, sliced
1. In a shallow bowl, add seasonings to cracker crumbs.
2. Place melted butter in another shallow bowl.
3. Dip potato slices in butter. Then dredge in cracker crumbs.
4. When coated, place slices in a greased baking dish.
5. Bake, uncovered, at 375° for 60 minutes.
Variation:
Add ½ tsp. baking powder to every 2 cups of potatoes to mash. Sprinkle it into the potatoes before adding milk. This helps to keep them white and not stiffen up.
SALADS
Festive Tossed Salad
Cheryl A. Lapp
Parkesburg, PA
Yvonne Kauffman Boettger
Harrisonburg, VA
Sally Holzem
Schofield, WI
Makes 8-10 servings
Prep Time: 30 minutes
½ cup sugar
⅓ cup cider or red wine vinegar
2 Tbsp. lemon juice
2 Tbsp. finely chopped onions
½ tsp. salt
⅔ cup olive oil
2 tsp. poppy seeds
10 cups torn romaine lettuce
1 cup shredded Swiss cheese
1 medium-sized apple, cored and cubed
1 medium-sized pear, cored and cubed
¼ cup dried cranberries
½ cup chopped cashews
1. In a blender, combine first 5 ingredients until well blended.
2. With a blender running, gradually add oil. Add poppy seeds and blend.
3. In salad bowl, combine lettuce, cheese, apple, pear, and cranberries.
4. Just before serving, drizzle salad with desired amount of dressing. (You'll have more dressing than you need, so save what's left for a future salad.) Add cashews and toss to coat.
Variation:
Add 1 tsp. Dijon mustard to the dressing in Step 1.
Jennifer Eberly
Harrisonburg, VA
Tip:
If you're delayed in tossing a salad, you can keep the greens fresh under a drape of paper towels, wrung out of ice water.
Stacy Schmucker Stoltzfus
Enola, PA
Makes 12 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
half a head of romaine lettuce, chopped
half a head of red leaf lettuce, chopped
half a large red onion, sliced
1 cup dried cherries
1 cup feta cheese
⅓ cup sugar
1 cup pecan halves
Raspberry Dressing:
4 Tbsp. raspberry vinegar
½ tsp. Tabasco sauce
½ tsp. salt
4 Tbsp. sugar
pepper to taste
1 Tbsp. chopped parsley
½ cup vegetable oil
1. Place lettuces in a large salad bowl. Sprinkle with onion slices, dried cherries, and feta cheese.
2. In skillet, over medium heat, combine ⅓ cup sugar and pecans. Stir constantly until sugar melts and pecans are coated. Immediately pour pecans onto waxed paper to cool.
3. Sprinkle cooled nuts over salad.
4. To make dressing, combine vinegar, Tabasco sauce, salt, 4 Tbsp. sugar, pepper, and parsley in a small mixing bowl. While whisking, slowly pour in oil until emulsified. Just before serving, pour over salad.
Spinach Salad with Walnut Dressing
Dolores Metzler
Lewistown, PA
Makes 8 servings
Prep Time: 15 minutes
Standing Time: 30 minutes
Dressing:
¼ cup vegetable oil
1 Tbsp. honey
¼ tsp. salt
2 Tbsp. lemon juice
2 tsp. Dijon mustard
dash of pepper
⅔ cup walnuts, chopped
2 Tbsp. sliced green onions
Salad:
4-6 cups spinach andlor other greens
1 cup diced Swiss cheese
1 cup diced fresh fruit (apples, peaches, and pears are all good, dipped in lemon juice to keep from discolring)
1. Mix oil, honey, salt, lemon juice, mustard, pepper, walnuts, and onions in a jar with a tight-fitting lid.
2. Cover and shake until well mixed. Then let stand for 30 minutes to enhance flavor.
3. Mix spinach, Swiss cheese, and diced fruit in a large mixing bowl.
4. Just before serving, add dressing to salad and toss together.
Trees & Seeds Salad
Nanci Keatley
Salem, OR
Makes 8-10 servings
Prep Time: 10-20 minutes
Chilling Time: 30 minutes
4 cups cauliflower florets
3 cups cut-up broccoli
1 cup diced red onions
2 pts. cherry tomatoes, halved
½-I lb. bacon, cooked and diced, according to your preference
3 Tbsp. sesame seeds
¼ cup sunflower seeds
¼ cup slivered almonds
Dressing:
1 cup mayonnaise
½ cup sugar or sugar substitute
3 Tbsp. cider vinegar
½ tsp. salt
½ tsp. pepper
1. In a large serving bowl, combine cauliflower, broccoli, onions, tomatoes, bacon, seeds, and nuts.
2. In a separate bowl, mix together mayonnaise, sugar, vinegar, salt, and pepper. Pour over vegetables.
3. Refrigerate at least 30 minutes to blend flavors.
Tip:
This is great to make ahead. Mix all ingredients together except the dressing. Chill, then add the dressing half an hour before serving. Refrigerate until serving time.
Variations:
1. Change the "green" base of this salad to: 3 cups shredded cabbage or coleslaw mix;
2 cups broken cauliflower;
2 cups chopped broccoli.
— Teresa Martin
Gordonville, PA
2. Add ⅓ cup grated Parmesan cheese to the Dressing in Step 2.
— Phyllis Smith
Goshen, IN
3. Add 8 sliced radishes to Step 1.
— Sara Wilson
Blairstown, MO
Cranberry Coleslaw
Carolyn Baer
Conrath, WI
Makes 6-7 servings
Prep Time: 15 minutes
Chilling Time: 45 minutes
½ cup mayonnaise
2 Tbsp. honey
2 Tbsp. vinegar
¼ cup fresh cranberries, chopped, or snipped dried cranberries
5 cups shredded cabbage (1 small head)
1. Combine mayonnaise, honey, and vinegar. Stir in cranberries.
2. Place shredded cabbage in a large bowl.
3. Pour dressing over cabbage. Toss to coat.
4. Cover and chill for 45 minutes.
This salad is very pretty for holiday parties, but it is delicious anytime.
Sweet Potato Salad
Jean Johnson
Dallas, OR
Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: 3 hours
4 medium-sized sweet potatoes
½ cup mayonnaise
½ cup plain yogurt
1-1½ tsp. curry powder salt to taste
2 medium-sized Granny Smith apples, chopped
2 medium-sized oranges, peeled and chopped, or 2 11-oz. cans mandarin oranges, drained
½ cup raisins
½ cup chopped dates
20-oz. can pineapple chunks, drained
1 cup sliced celery
1. Place whole, unpeeled sweet potatoes in a saucepan. Add 2 inches of water. Cover and cook over medium-high heat until tender in the middle, but not mushy.
2. Meanwhile, combine mayonnaise, yogurt, curry powder, and salt in a large bowl. Mix well.
3. When the cooked sweet potatoes are cool enough to handle, peel them. Then cut into chunks about the size of the pineapple chunks. Add to mavonnaise mixture.
4. Add remaining ingredients. Toss well.
5. Refrigerate at least 3 hours before serving.
Linguine Salad with Peanut Sauce
Gretchen H. Maust
Keezletown, VA
Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
8-oz. box dry linguine
1½-1 cup chopped scallions
1 diced cucumber
¼ cup peanut butter
⅓ cup cider or rice vinegar
¼ cup soy sauce
¼ cup warm water
⅓ cup sesame oil
2 cloves minced garlic
½ tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish
1. Cook linguine as directed on box, but under- cook slightly. Drain. Rinse with cool water.
2. In a large bowl, combine linguini, scallions, and cucumber.
3. In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.
4. Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.
Variations:
1. For a heartier dish, add cubed cooked chicken or turkey.
2. Serve hot, replacing the cucumbers with cooked zucchini.
Tip:
I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.
Lorraine Pflederer
Goshen, IN
Makes 6 servings
Prep Time: 30 minutes
Chilling Time: 2-8 hours, or overnight
15-oz. can black beans, rinsed and drained
1 cup frozen corn, thawed
1 green pepper, diced
1 sweet red pepper, diced
1 cup diced red onions
2 celery ribs, chopped
¾ cup cubed Monterey Jack cheese
3 Tbsp. lemon juice
3 Tbsp. red wine, or cider, vinegar
2 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. Italian seasoning
1 tsp. pepper
½ tsp. ground cumin
1. In a large bowl, combine beans, corn, peppers, onions, celery, and cheese.
2. In a jar with a tight-fitting lid, combine the remaining ingredients. Shake well.
3. Pour over vegetable mixture and toss gently.
4. Cover and chill for 2 hours or overnight.
Marinated Mushrooms
Lisa Harnish
Christiana, PA
Makes 12 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 lbs. (50-60) medium-sized fresh mushrooms
2 cloves garlic
1 cup red wine vinegar
1 cup water
½ cup olive oil
½ cup vegetable oil
1 bay leaf
1 tsp. salt
½ tsp. dried thyme leaves
12 whole black peppercorns
fresh parsley
1. Clean mushrooms and set aside.
2. Flatten garlic or use garlic press.
3. In Dutch oven, combine all ingredients except mush- rooms and parsley.
4. Bring to a boil. Reduce heat and simmer 5 minutes.
5. Add mushrooms and simmer uncovered 10 minutes.
6. Remove from heat and let stand until cooled slightly.
7. Transfer mushrooms and marinade to a storage container. Cover and refrigerate until ready to serve.
8. To serve, remove mushrooms from marinade and place in serving dish. Garnish with fresh parsley.
Bright Beet Salad
Dorothy Lingerfelt
Stonyford, CA
Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Chilling Time: 4 hours
16-oz. can diced beets, drained, juice reserved
3-oz. pkg. lemon gelatin
⅔ cup orange juice
1 tsp. grated onion
2-3 tsp. grated horseradish, depending upon how much zip you like
1 tsp. vinegar
1 tsp. salt
⅔ cup chopped celery
1. Drain beets, reserving juice.
2. Pour beet juice into a 1-cup measure. Fill to the top with water. Pour into a small saucepan. Bring to a boil.
3. Dissolve gelatin in boiling beet juice. Stir in orange juice, onion, horseradish, vinegar, and salt. Mix well.
4. Chill beet-gelatin mixture until slightly thickened.
5. Stir in beets and celery. Pour into mold.
6. Chill until firm. Unmold on a serving plate.
Tip:
Have one or two “company specials” you can make when friends show up unexpectedly.
Bonita Ensenberger
Albuquerque, NM
Makes 6-9 servings
Prep Time: 20 minutes
Freezing Time: 8 hours, or overnight
8 ozs. cream cheese, softened
½ cup mayonnaise
2 cups frozen whipped topping, slightly thawed
1 cup apples, unpeeled and chopped
½ cup celery, sliced
1 cup seedless grapes, halved
¾ cup crushed pineapple, drained
¾ cup English walnuts, toasted and chopped
1. In a large mixing bowl, whip together cream cheese and mayonnaise, either by hand or with a mixer or food processor. Fold in whipped topping.
2. Fold in apples, celery, grapes, and pineapple.
3. Pour into a greased 8 x 8 baking dish. Cover and freeze for 8 hours or overnight.
4. Remove from freezer 10-15 minute before serving. Cut into squares. Top each serving with toasted walnuts.
Cranberry Salad
Mary Lynn Miller
Reinholds, PA
Makes 6-8 servings
Prep Time: 30-40 minutes
Chilling Time: 6-8 hours, or overnight
4 cups fresh cranberries, rinsed and drained
4 oranges (2 peeled, 2 unpeeled)
4 apples, peeled and cut into quarters
2 cups sugar
1. Grind cranberries, oranges, and apples. Mix well.
2. Pour sugar over fruit and mix well.
3. Refrigerate for 6-8 hours before serving.
Saucy Fruit Salad
Tracey Hanson Schramel
Windom, MN
Makes 6-8 servings
Prep Time: 10-15 minutes
Chilling Time: 1-2 hours
2 11-oz. cans mandarin oranges, drained
2 20-oz. cans pineapple chunks, drained
4 bananas, sliced
2 red apples, sliced, optional
Fruit sauce:
3.4-oz. box instant vanilla pudding
1 cup milk
⅓ cup orange juice concentrate
6-oz. carton banana, or French vanilla, yogurt
1. Mix all fruit in a large bowl and set aside.
2. In a small mixing bowl, combine dry pudding with milk, orange juice, and yogurt. Beat with wire whisk until smooth.
3. Pour sauce over fruit and fold together. Chill for 1-2 hours.
Esther Becker
Gordonville, PA
Makes 6 servings
Prep Time: 15-20 minutes
3½ cups diced red apples, unpeeled
2 Tbsp. lemon juice
2 cups green grapes, halved
1 cup thinly sliced celery
½ cup raisins or craisins
2 Tbsp. sour cream
½ cup mayonnaise
½ tsp. salt
¼ cup honey
½ cup chopped walnuts or pecans
1. In a large bowl, toss apples with lemon juice. Add grapes, celery, and raisins.
2. In a small bowl, combine sour cream, mayonnaise, salt, and honey. Mix well. Pour over apple mixture and stir to coat.
3. Stir in nuts just before serving.
Raspberry Vinaigrette
Colleen Heatwole
Burton, MI
Makes 1-1½ cups dressing
Prep Time: 5-10 minutes
1 cup raspberries, fresh or frozen and thawed
¼ cup raspberry vinegar
2 Tbsp. olive oil
1 Tbsp. honey
¼ tsp. dry mustard
1. Blend all ingredients in food processor or blender.
2. Refrigerate.
Zesty French Dressing
Erma Rutt
Newmanstown, PA
Makes about 2 cups dressing
Prep Time: 5-10 minutes
1 small onion, chopped
⅔ cup vegetable oil
½ cup white sugar
⅓ cup vinegar
2 Tbsp. ketchup
1½ tsp. Worcestershire sauce
1 tsp. salt
1 tsp. prepared mustard
1 tsp. paprika
½ tsp. garlic powder
½ tsp. celery seed
1. Combine all ingredients in blender.
2. Blend until smooth.
3. Store in refrigerator.
Favorite Balsamic Dressing
Ann Bender
Fort Defiance, VA
Makes about ½ cup dressing
Prep Time: 5 minutes
¼ cup olive oil
2 Tbsp. balsamic vinegar
1 tsp. prepared mustard
1 clove garlic
2 Tbsp. sugar
⅛ tsp. salt
⅛ tsp. pepper
1. Combine olive oil, vinegar, mustard, garlic, sugar, salt, and pepper in blender.
2. Blend until smooth.
3. Store in refrigerator.
Ranch Dressing
Pat Unternahrer
Wayland, IA
Makes ¾ cup dressing
Prep Time: 5 minutes
⅔ cup cottage cheese
2 Tbsp. milk
1 Tbsp. tarragon vinegar
1 garlic clove, minced
1 Tbsp. sliced green onions
1. Blend cottage cheese, milk, vinegar, and garlic in blender or food processor.
2. Add green onions and blend just to combine.
3. Store in refrigerator.
DESSERTS
Barbara Jean Fabel
Wausau, WI
Makes 9 servings
Prep Time: 10 minutes
Baking Time: 30 minutes
Pudding:
2 cups flour
1 cup sugar
¼ tsp. salt
4 tsp. baking powder
1 cup milk, or more
3 Tbsp. butter, melted
2 cups raw cranberries, cut in half
Sauce:
2 cups half-and-half
⅔ cup sugar
2 Tbsp. cornstarch
⅛ tsp. salt
2-4 Tbsp. butter
1. To make pudding, mix ingredients together in order named.
2. Bake in a greased 9 x 9 baking pan at 400° for 30 minutes.
3. While the pudding is baking, make the sauce by scalding the half-and-half.
4. In a small bowl, combine the sugar, cornstarch, and salt. When thoroughly mixed add to the hot half-and-half in the saucepan.
5. Bring to a boil, stirring constantly until mixture thickens. Stir in butter.
6. Serve hot over hot pudding.
This has been family's Christmas dessert for 3 generations!
Frozen Heath Bar Mocha Mousse
Ida Stoltzfus
Free Union, VA
Makes 15-18 servings
Prep Time: 20-30 minutes
Chilling Time: 30-60 minutes
Freezing Time: 6 hours, or overnight
Thawing Time: 1 hour
1½ cups crushed Oreo cookies
¼ cup butter, melted
2¾ cups cold milk
2 3.9-oz. pkgs. instant chocolate pudding
3 tsp. instant coffee powder
2 Tbsp. hot water
1 ice cube
8 ozs. frozen whipped topping, thawed
1 cup, plus 2 Tbsp., crushed Heath Bars, divided
1. Mix crushed Oreos and butter. Press into a 9 x 13 pan. Put into freezer until pudding is made.
2. In a mixing bowl, stir together pudding and milk. Chill until of soft-set consistency.
3. Mix coffee powder with hot water in a mug until dissolved. Add ice cube until mixture cools. Remove any remaining cube.
4. Fold cooled coffee and whipped topping into soft-set pudding until blended.
5. Add 1 cup crushed Heath Bars.
6. Spoon into cookie crust in pan, being careful not to disturb the crust crumbs.
7. Garnish with 2 tablespoons crushed Heath Bars.
8. Freeze for 6 hours, or overnight.
9. Thaw in refrigerator for 1 hour prior to serving.
Pumpkin Cream
Esther J. Mast
Lancaster, PA
Makes 8-10 servings
Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Chillinn Time: 1-2 hours
2 cups pumpkin, canned or freshly sieved
2 cups milk
4 Tbsp. cornstarch
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
2 eggs, beaten
1 tsp. cold water
8-oz. container whipped topping
1. Combine pumpkin and milk in a microwavable dish. Microwave on high for 10-15 minutes, or until liquid reaches boiling point.
2. In a mixing bowl, mix together cornstarch, sugar, salt, cinnamon, and nutmeg. Beat in the eggs and water.
3. Stir into the pumpkin1 milk mixture and microwave on high an additional 5 minutes, or until thickened.
4. Chill in refrigerator.
5. Reserve some of the whipped topping as a garnish and mix the remainder into the cooled, thickened pumpkin.
This is a creamy alternative to pumpkin pie, with much less work.
Margaret Culbert
Lebanon, PA
Gina Hargitt
Quinter, KS
Makes 16-20 servings
Prep Time: 20 minutes
Baking Time: 50-55 minutes
Chilling Time: 2 hours
1 cup flour
½ cup dry quick oats
½ cup brown sugar
1 stick (½ cup) butter, softened
2 cups pumpkin
12-oz. can evaporated milk
2 eggs
¾ cup sugar
¾ tsp. salt
1 tsp. cinnamon
½ tsp ginger
½ cup chopped pecans or walnuts
½ cup brown sugar
2 Tbsp. butter, melted
1. In a large mixing bowl, mix together flour, quick oats, and ½ cup brown sugar. When well blended, cut in ½ cup butter with a pastry cutter until mixture is crumbly.
2. Press into the bottom of a lightly greased 9 x 13 baking pan. Bake at 350° for 15 minutes.
3. In the same mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and ginger. Mix well.
4. Spoon pumpkin mixture over baked crust, being careful not to disturb the crumbs. Return to oven and bake another 20 minutes at 350°.
5. Meanwhile, combine pecans or walnuts, ½ cup brown sugar and 2 Tbsp. melted butter. Sprinkle over baked pumpkin.
6. Return to oven and bake 15-20 minutes more at 350°.
7. Allow to cool completely before cutting into squares to serve.
Tip:
When a recipe calls for eggs, break them into a separate bowl or cup. You can remove any loose shells before adding the eggs to the recipe you're preparing.
Lemon Almond Torte
Kathy Hertzler
Lancaster, PA
Makes 10 servings
Prep Time: 15-20 minutes
Baking Time: 50 minutes
cooling Time: 15 minutes
2 sticks (1 cup) butter, softened
1 cup sugar
1½ cups finely ground almonds, divided
4 large eggs
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 Tbsp. grated lemon rind
1 cup flour
1 tsp. baking powder
¼ tsp. salt
¼ cup fresh lemon juice
Glaze:
¼ cup fresh lemon juice
1½-2 cups confectioners sugar
10 whole almonds, optional
1. In a large electric mixing bowl, cream together butter, sugar, and 1 cup finely ground almonds until fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Add 3 extracts and lemon rind. Beat again to incorporate.
4. In a separate mixing bowl, stir together flour, baking powder, and salt. Add to creamed mixture alternately with lemon juice.
5. Spoon batter into a greased and floured 8" spring- form pan.
6. Bake at 350° for 50 minutes. Cool for 15 minutes. Release springform pan.
7. While cake is still warm, and with the pan sides removed, whisk together lemon juice and confectioners sugar to make the glaze.
8. Spread glaze generously over top and sides of cake. Sprinkle remaining ground almonds over glaze while it is still wet. Garnish with whole almonds if you wish.
Jane Hindal
Grandin, MI
Makes 35-40 servings
Prep Time: 35 minutes
Baking Time: 30 minutes
Cooling Time: 50-60 minutes
1 pkg. yellow cake mix
6 cups cold milk
3 3.4-02. pkgs. instant vanilla pudding
1 tsp. cinnamon
12.25-02. container of caramel ice cream topping
1½ cups chopped pecans, divided
2 21-oz. cans apple pie filling
2 16-oz. cartons frozen whipped topping, thawed
1. Make cake according to package directions. Bake in two greased 9" round cake pans.
2. Cool 10 minutes in pans before removing to wire racks to cool completely.
3. In a large bowl, whisk milk, dry pudding mix, and cinnamon for 2 minutes. Let stand 2 minutes or until soft-set.
4. Cut (if necessary) one cake layer to fit evenly in a clear 8-qt. punch bowl. Poke holes in cake with a long wooden skewer. Gradually pour ⅓ of the caramel topping over the cake.
5. Sprinkle with ½ cup pecans and spread with half the pudding mixture.
6. Spoon one can pie filling over pudding.
7. Spread one carton whipped topping over pie filling.
8. Top with remaining cake and repeat layers
9. Drizzle with remaining caramel topping and sprinkle with remaining pecans.
Tips for building this Colossus:
1. If your punch bowl is larger in the middle than at the bottom and top, use the cut-off pieces of cake from the first layer to fill in around the edges of the cake on the second layer.
2. Again, if your bowl is larger in the middle than at the bottom and top, you'll need a scant third of the caramel topping on the first layer, and more than a third on the second layer.
3. When spreading the top layer of whipped topping, use the back of a large spoon to even it out. Then touch the spoon here-and-there to the top- ping and lift to form peaks.
Tip:
Buy an oven thermometer so you can check your oven's true heat and temperature.
Apple Bake
Barbara Sparks
Glen Burnie, MD
Makes 6-8 servings
Prep Time: 10-15 minutes
Baking Time: 20-30 minutes
⅔ cup sugar
¾ cup flour
pinch of salt
1½ tsp. baking powder
1½ tsp. cinnamon, or to taste
2 eggs
¾ tsp. vanilla
¾ cup chopped nuts
1½ cups Gala apples, chopped, or other baking apple, peeled or unpeeled
a little water to thin
1. Lightly grease an 8" or 9" pie plate.
2. Thoroughly mix all ingredients and spread in pie plate.
3. Bake at 350° for 20-30 minutes, until top is browned. (The mix will puff up to fit the pie plate.)
Variation:
Cut the cake into wedges and spoon the following warm sauce over top:
1 cup sugar
1 stick (½ cup) butter, cut in pieces
½ cup heavy cream
1 tsp. vanilla
Place all ingredients in a saucepan. Stir. Bring to a boil over medium-high heat. Cook 3 minutes, stirring frequently.
—Christine Heuser
Farmingdale, NJ
Kathy Deal
Noblesville, IN
Makes 8 servings
Prep Time: 15-25 minutes
Cooking/Baking Time: 50-70 minutes
2 8" pie crusts, unbaked
3-4 firm baking apples (Granny Smith are good)
8 tsp. brown sugar
8 tsp. butter
8 dashes of cinnamon
Syrup:
1 cup sugar
2 cups water
3 Tbsp. butter
¼ tsp. cinnamon
1. In a medium-sized saucepan, mix the syrup ingredients together. Boil 3 minutes, watching carefully that the mixture doesn't boil over.
2. Meanwhile, cut the pie crusts into quarters.
3. Divide sliced, pared apples over the crust quarters. Top each with 1 teaspoon brown sugar, 1 teaspoon butter, and a dash of cinnamon.
4. Wrap up each dumpling. Seal the seam with a dab of water.
5. Place in a greased 9 x 13 baking pan. Pour syrup over top.
6. Bake at 350° for 40-60 minutes, or until nicely browned.
Butter Rum Bananas
Shari Jensen
Fountain, CO
Makes 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
2 Tbsp. butter
½ cup sugar
2 Tbsp. water
2 Tbsp. light rum
½ Tbsp. lemon juice grated rind of half a lemon
½ tsp. vanilla or rum flavoring
4 small bananas, peeled and halved
whipping cream or ice cream
1. Melt butter in a large skillet. Add sugar and water. Stir well. Cook until reduced to heavy syrup, stirring occasionally so the mixture doesn't stick to the bottom of the pan.
2. Add rum, lemon juice, rind, and your choice of flavoring. Cook 2 minutes, or until golden in color.
3. Remove from stove and add banana pieces. Plunge them into the syrup, covering them as well as possible.
4. Serve warm, not hot, topped with a dollop of whipped cream or alongside scoops of ice cream.
Blueberry Tart
Susan Kasting
Jenks, OK
Makes 6-8 servings
Prep Time: 20 minutes
Cooking and Baking Time: 25 minutes
Chilling Time: 1-2 hours
1 pkg. frozen puff pastry, thawed
1 egg
3 Tbsb. water, divided
½ cup, plus 2 Tbsp., sugar, divided
3½ cups blueberries, fresh or frozen
2 Tbsp. instant tapioca
2 tsp. finely grated lemon peel
1 Tbsp. lemon juice
1. Roll dough into a 12" square. Fit into 10" tart or pie pan. Cut off excess dough.
2. Roll out scraps and cut into small shapes with cookie cutters.
3. In a small bowl, beat together egg and 1 Tbsp. water. With a pastry brush, brush sides of tart and small cut-outs with egg wash. Sprinkle tart shell and cutouts with 2 Tbsp. sugar.
4. Lay cut-outs in a cake pan. Place in oven, along with the tart shell. Bake at 400° for 12-15 minutes, until golden brown.
5. While the pastry is baking combine in a saucepan, the blueberries, ½ cup sugar, 2 Tbsp. water, tapioca, lemon peel, and lemon juice. Bring to a boil until berries burst.
6. Lower temperature and simmer until tapioca dissolves (about 10 minutes) and mixture has thickened. Stir occasionally.
7. Pour berry mixture into shell. Lay pastry cut-outs over top.
8. Chill for 1-2 hours before serving.
Pam McAllister
Wooster, OH
Makes 10-12 servings
Prep Time: 35 minutes
Baking Time: 25-30 minutes
Cooling Time: 1 hour
18.25-02. pkg. chocolate cake mix
3-oz. pkg. cream cheese, softened
¾ cup cold milk
3.4-oz. pkg. instant vanilla pudding
8-oz. container frozen whipped topping, thawed
2 cups fresh raspberries confectioners sugar fresh mint and additional raspberries, optional
1. Prepare the cake according to package directions, using 3 greased and floured 9" round cake pans.
2. Bake at 350° for 25-30 minutes, or until toothpick inserted in center comes out clean.
3. Cool for 10 minutes in pan. Remove from pans to wire racks to cool completely.
4. While the cake is baking, beat the cream cheese in a mixing bowl until fluffy.
5. In a separate bowl, combine milk and pudding. Add to cream cheese mixture and mix well.
6. Fold whipped topping and raspberries into creamy mixture.
7. Place one cake layer on a serving plate. Spread with half the creamy fruit filling. Repeat layers, ending with a cake layer.
8. Just before serving, dust with confectioners sugar. Garnish with mint leaves and raspberries if you wish. Store in the refrigerator until the moment you're ready to serve.
Tip:
You can substitute sliced fresh strawberries for raspberries.
Tip:
Use light brown sugar for a caramel flavor. Use dark brown sugar when you prefer a molasses flavor and color.
Chocolate Chip Date Cake
Shari Jensen
Fountain, CO
Rebecca Meyerkorth
Wamego, KS
Makes 9 servings
Prep Time: 20 minutes
Baking Time: 30-35 minutes
1 cup chopped dates
1½ cups boiling water
1¾ tsp. baking soda, divided
½ cup butter, at room temperature
1 cup sugar
1½ cups flour
2 eggs
1 tsp. vanilla
Topping:
½ cup sugar
½ cup chopped walnuts
6-oz. pkg. chocolate chips
1. Combine dates, boiling water, and 1 tsp. baking soda in a small bowl. Let cool.
2. In a large mixing bowl, cream together butter and sugar.
3. In a separate bowl, combine flour and ¾ tsp. baking soda. Stir into creamed mixture.
4. Add eggs and vanilla. Stir well.
5. Stir in cooled dates.
6. Pour into a lightly greased 9" square baking dish.
7. Make topping by combining sugar, walnuts, and chocolate chips. Sprinkle over cake batter.
8. Bake at 375° for 30-35 minutes. (Warning: The cake will likely sink in the middle. Despite that, it's ready to serve when a toothpick inserted in the center comes out clean.) Serve warm or cold.
Tip:
Try baking with glass paas and metal pans to see which You prefer. You may have to lower the oven temperature by 25-50 degrees when cooking in glass pans to prevent burning.
Variation:
Bake the cake according to Step 8 after com- pleting Step 6 above. In other words, eliminate the topping. Instead, make the following sauce, cube the finished cake, and layer the cake and sauce together in a sewing bowl.
Sauce:
3-4 Tbsp. flour
½ cup cold water
1 cup brown sugar
1½ cups hot water
1 Tbsp. butter
1 tsp. vanilla
pinch of salt
whipped cream
1. Combine flour and cold water in a jar with a tight-fitting lid. Shake until well mixed and without lumps. Set aside.
2. Combine the brown sugar, hot water, butter, vanilla, and salt in a saucepan. Bring to a gently boil.
3. Shake flour-water mixture again. Then pour slowly into boiling syrup mixture in saucepan. Stir constantly until mixture thickens and becomes smooth.
4. Cool sauce to room temperature.
5. To serve, break the cake into small pieces. In a serving bowl, place a layer of cake cubes. Top with sauce. Continue layering until all cake and all sauce are used. Top with whipped cream.
Beth Maurer
Columbus Grove, OH
Makes 48 biscotti slices
Prep Time: 30-40 minutes
Baking Time: 40-47 minutes per sheet
Cooling Time: 2 hours
1½ cups sliced almonds, toasted, divided
2 sticks (1 cup) butter, softened
2 cups sugar
⅔ cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 eggs
1 tsp. almond extract
3½ cups flour
4 blocks white almond bark, melted
1. Preheat the oven to 350°. Lightly grease a cookie sheet and set it aside.
2. Place ¾ cup almonds in a food processor and pulse until ground.
3. In a large electric mixer bowl, beat butter with mixer. Add sugar and beat until well mixed.
4. Add cocoa powder, baking powder, baking soda, and salt to mixer bowl. Beat until combined.
5. Beat in eggs and almond extract.
6. Add flour by cupfuls, mixing well after each addition. Batter will be quite stiff, and you may need to add the last cup of flour by hand.
7. Remove from mixer, and by hand stir in remaining ¾ cup sliced almonds.
8. Divide dough in half. On waxed paper, and with floured hands, shape dough into two 14"-long rolls
9. Place rolls on greased and floured cookie sheet, at least 5" apart. Flatten slightly.
10. Bake 25-30 minutes, or until wooden pick inserted near center comes out clean.
11. Cool on cookie sheet for 1 hour. On a cutting board, cut each roll diagonally into ½" thick slices, about 24 slices from each roll.
12. Place slices cut-side down on the same cookie sheets you used for the first baking. Bake at 350° for 8 minutes.
13. Turn cookies over and bake 7-9 more minutes, or until cookies are dry and beginning to get crisp.
14. Remove from cookie sheets to wire racks. Cool completely.
15. With a spoon, drizzle melted almond bark over tops of biscotti.
16. Store in an airtight container.
These are great in the morning with coffee or in the evening as dessert. They are perfect for dipping in your favorite hot beverage.
I made these for my mother as part of her Christmas gift. They disappeared very quickly, and she keeps asking me to make more!
Tip:
I have several "half-sheet" commercial baking pans. They are a little heavier than regular cookie sheets and I never have trouble with burned cookies. They are wonderful. Mine came from a bigbox store, but they are likely available at restaurant supply stores, as well.
Peanut Butter Chocolate Chip Cookies
Wendy B. Martzall
New Holland, PA
Makes 100 small cookies
Prep Time: 10 minutes
Baking Time: 8-10 minutes per sheet
1 cup peanut butter
¾ cup butter, at room temperature
¾ cup sugar
¾ cup packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups flour
1 tsp. baking soda
2 cups semi-sweet chocolate chips
1. Preheat oven to 375°.
2. Beat together peanut butter, butter, sugars, and vanilla with an electric mixer.
3. Beat in eggs. Gradually beat in flour and baking soda.
4. Stir in chocolate chips by hand.
5. Drop by rounded teaspoons, 2 inches apart, on ungreased cookie sheets.
6. Bake 8-10 minutes, or until lightly browned.
7. Cool on cookie sheets for 1 minute before removing. Cool completely on wire racks.
Variations:
1. Use the same dough, but get a different result! After Step 3, refrigerate the dough for half an hour or so, so that it's easy to handle.
Using a 7-oz. pkg. of miniature peanut butter cups, wrap a ball of cookie dough around each little peanut butter cup. Place the wrapped balls in the fridge for 1 hour.
When ready to bake, place balls 2 inches apart on ungreased cookie sheets. Bake at 350° for 12-14 minutes, or until the bottom edges of the balls are golden.
After the baked balls have cooled, drizzle them with melted chocolate chips.
— Stacy Schmucker Stoltzfus,
Enola, PA
2. After Step 3, chill the dough for half an hour in the fridge. Then roll into small walnut-sized balls and place each ball in a cup in a mini-muffin tin.
Bake at 375° for 8-9 minutes. Remove from oven. Gently press 1 miniature peanut butter cup into each cookie.
Cool in pan 10 minutes. Remove from pan and finish cooling on a wire rack.
—Carol Sherwood
Batavia, NY
Soft, Chewy Molasses Cookies
Martha Ann Auker
Landisburg, PA
Makes 3 dozen cookies
Prep Time: 10 minutes
Baking Time: 8-10 minutes per cookie sheet
1 stick (½ cup) butter, at room temperature
1 cup brown sugar
1 egg
2 cups flour
2 tsp. baking soda
2 tsp. ginger
2 tsp. cinnamon
4 Tbsp. black strap molasses
sugar
1. In an electric mixing bowl, cream together butter and sugar. Add egg. Mix well.
2. In a separate bowl, mix together flour, baking soda, ginger, and cinnamon. Add to creamed mixture, alternately with the molasses, until well blended.
3. Shape batter into 1" balls. Roll each in sugar. Place 2" apart on a greased cookie sheet.
4. Bake at 350° for 8-10 minutes.
5. Let stand on cookie sheet about 2 minutes before removing to wire rack to cool.
Variation:
Add ½ tsp. ground cloves to Step 2, if you wish.
—Marjora Mier
Archbold, OH
Butter Crescents
Janet Hardy
Arp, TX
Makes 3 dozen cookies
Prep Time: 10 minutes
Baking Time: 10-14 minutes per sheet
2 sticks (1 cup) butter, softened (no substitutes)
5 Tbsp. sifted confectioners sugar
1 tsp. vanilla
1 Tbsp. water
2 cups flour
1 cup chopped pecans
sifted confectioners sugar for dusting
1. Blend butter and sugar together in a mixing bowl with an electric mixer.
2. Mix in vanilla, water, flour, and pecans.
3. Shape into crescents and place on an ungreased baking sheet.
4. Bake at 350° just until slightly browned, about 10-14 minutes.
5. Remove from oven and allow to cool for 3 minutes. Then roll immediately in sifted confectioners sugar.
6. Place on wire racks and allow to coolfully. Watch them disappear!
Raspberry Almond Shortbread Thumbprints
sherlyn Hess
Millersville, PA
Makes 3-3½ dozen cookies
Prep Time: 35 minutes
Baking Time: 8-10 minutes per sheet
⅔ cup sugar
2 sticks (1 cup) butter, softened
½ tsp. almond extract
2 cups flour
½ cup raspberry jelly
Glaze:
1 cup confectioners sugar
1½ tsp. almond extract
2-3 tsp. water
1. In an electric mixer bowl, combine sugar, butter, and ½ tsp. almond extract until creamy.
2. Add flour. Mix well.
3. Shape into 1" balls. Place 2" apart on ungreased cookie sheets.
4. With your thumb, make an indentation in the center of each cookie. Fill each indentation with ¼ tsp. jam.
5. Bake at 350° for 8-10 minutes. Do not brown.
6. Remove from cookie sheets onto wire racks. Cool 10 minutes.
7. Combine confectioners sugar, 1½ tsp. almond extract, and water. Drizzle over cookies. Cool completely.
Tip:
I cool these cookies on racks. Then when I drizzle them with the glaze, the excess falls through the rack and the cookies have a nicer look than when the glaze puddles around them.
Tip:
I usually make cookie dough and put it in the refrigerator instead of immediately baking it. Then I bake the cookies the next day. The dough is usually easier to work with when it's cold, and if I'm short on time, I've spread the job over two days.
Butterscotch Bars
Dottie Geraci
Burtonsville, MD
Makes 25 bars
Prep Time: 20 minutes
Baking Time: 40 minutes
6 Tbsp. butter, at room temperature
1½ cups brown sugar, divided
1¼ cups all-purpose flour, divided
2 eggs
1½ tsp. vanilla extract
1 tsp. baking powder
½ tsp. salt
½ cup chopped walnuts
1 cup butterscotch morsels
1. In a small mixing bowl, cream butter and ½ cup brown sugar together until light and fluffy. Blend in 1 cup flour and mix until crumbly.
2. Pat mixture into an ungreased 7 x 11 x 1½ baking pan. Bake at 350° for 10 minutes. Remove from oven.
3. In the mixing bowl, beat eggs until thick and lemon-colored. Add 1 cup brown sugar and vanilla. Continue beating.
4. In a separate bowl, combine ¼ cup flour, baking powder, and salt. Add to egg mixture. Stir in nuts.
5. Spread over baked crust. Sprinkle with butterscotch morsels.
6. Bake 30 minutes more. Cool and cut into 2 x 1% bars.
Cheesecake Bars
Leona Yoder
Hartville, OH
Makes 12 bars
Prep Time: 10-15 minutes
Baking Time: 40 minutes
1 cup flour
⅓ cup brown sugar
⅓ cup butter, melted
8-oz. pkg. cream cheese, at room temperature
¼ cup sugar
1 large egg
1 Tbsp. lemon juice
2 Tbsp. milk
1 tsp. vanilla
1. Mix flour, brown sugar, and butter together in an electric mixing bowl. Reserve 1 cup mixture. Press remainder into a greased 8 x 8 bak- ing pan.
2. Bake at 350° for 15 minutes.
3. Meanwhile, in the mixing bowl, beat together the remaining ingredients. Spread on baked crust.
4. Top with reserved crumbs and bake for 25 minutes, or until set.
Joleen Albrecht
Gladstone, MI
Makes 15 servings of cake, or about 18 cupcakes
Prep Time: 20 minutes
Baking Time: 20-25 minutes
8 ozs. cream cheese, at room temperature
1 egg
1⅓ cups sugar, divided
⅜ tsp. salt, divided
12 ozs. semi-sweet chocolate chips
1½ cups flour
¼ cup unsweetened cocoa powder
1 cup sugar
¼ tsp. salt
½ tsp. baking soda
1 cup cold water
⅓ cup vegetable oil
1 Tbsp. vinegar
1 Tbsp. vanilla
1. Mix cream cheese, egg, ⅓ cup sugar, and ⅛ tsp. salt together with an electric mixer.
2. Stir in the chocolate chips by hand. Set aside.
3. Combine and mix the remaining ingredients in a separate bowl.
4. Pour cake batter into a greased 9 x 13 baking pan.
5. Spoon cream cheese mixture on top. Swirl with a fork.
6. Bake at 350° for 25 minutes, or until a toothpick inserted in the center comes out clean.
To make cupcakes, line cupcake pans with cupcake papers.
Spoon batter into the cups, making each about half-full. Put about 1 tablespoon cream cheese mixture on top of each. Bake at 350° for 20-25 minutes, or until toothpick inserted in centers comes out clean.
Tip:
Do not open the oven door when baking an angel food cake. Use an electric knife in order to cut an angel food cake with a clean cut.
Cajun Pineapple Cake
Jan Sams
Lancaster, PA
Kay Magruder
Seminole, OK
Makes 12-16 servings
Prep Time: 20 minutes
Baking Time: 50 minutes
3 cups flour
½ tsp. salt
1½ cups sugar
1½ tsp. baking soda
2 eggs
15-oz. can crushed pineapple, undrained
¼ cup orange juice
Frosting:
¾ cup sugar
¼ cup evaporated milk
1 stick (½ cup) butter
1 cup chopped pecans
1 cup shredded coconut
1. Make the cake by combining the flour, salt, sugar, and baking soda in a large mixing bowl.
2. In a separate bowl, mix together eggs, pineapple, and orange juice.
3. Add wet ingredients to dry ingredients. Mix well.
4. Pour into a greased 9 x 13 baking pan.
5. Bake at 325° for 50 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, place the sugar, milk, and butter for the frosting in a saucepan. Bring to a boil. Continue simmering until the butter is melted. Cool.
7. Stir in pecans and coconut. Mix well.
8. Spread topping on hot cake. Place under broiler for a few minutes until lightly browned. But watch carefully so the topping doesn't burn!
Topping Variation:
1 stick (½ cup) butter, softened
8-oz. pkg. cream cheese, softened
1½ cups confectioners sugar
1 tsp. vanilla
chopped walnuts
1. Cream together butter and cream cheese.
2. Stir in sugar and vanilla, stirring until well mixed and creamy.
3. Spread on lukewarm cake.
4. Garnish with walnuts.
—Erma Hoover
Lititz, PA
—Linda Overholt
Abbeville, SC
Michele Ruvola
Selden, NY
Makes 12 servings
Prep Time: 15-20 minutes
Baking Time: 30-35 minutes
Cooling Time: 1 hour
2 cups flour
1 tsp. baking powder
2 sticks (1 cup) butter, softened
1⅓ cups white sugar
3 eggs
1 tsp. vanilla
1 cup milk 1-1 ½ cups shredded coconut, according to your preference
confectioners sugar
1. In a medium-sized mix- ing bowl, combine flour and baking powder. Set aside.
2. Beat the butter with an electric mixer until creamy. Gradually add sugar. Blend until fluffy.
3. Add eggs, one at a time, beating well between each. Add vanilla.
4. Add flour mixture alter-nately with milk. Beat well after each addition.
5. Fold in coconut.
6. Spoon into a lightly greased 9" springform pan. Bake at 350° for 30-35 minutes, or until golden brown.
7. Sprinkle cooled cake with confectioners sugar before serving.
Harvest Cranberry Apple Pie
Janelle Reitz
Lancaster, PA
Makes 6-8 servings
Prep Time: 20 minutes
Baking Time: 55-60 minutes
1 cup sugar
2 Tbsp. cornstarch
½ tsp. allspice
2 tsp. cinnamon
4 large tart baking apples, pared, cored, and sliced
1 cup fresh, whole cranberries*
½ cup chopped walnuts dough for a double-crust 9" pie
2 Tbsp. butter, cut into pieces
1 egg white, beaten
1. In a large mixing bowl, combine sugar, cornstarch, allspice, and cinnamon.
2. Add apples, cranberries, and nuts. (*Frozen cranberries also work in this pie. Allow them to thaw before stirring them into the mix.) Toss to coat.
3. Divide dough. Roll out one half. Fit into a 9" pie pan.
4. Fill with fruit mixture and dot with butter.
5. Roll out second half. Place pie crust on top. Seal, trim, and flute edges. Brush top with egg whites.
6. Bake at 400° for 55-60 minutes, or until crust is golden brown and filling is bubbly. (You may need to loosely cover the edges of the crust with foil to prevent it from burning during the last 30 minutes of the baking time.)
Greatest Apple Pie
Lynette Nisly
Lancaster, PA
Makes 8 servings
Prep Time: 30 minutes
Baking Time: 45-55 minutes
Filling:
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
dash of nutmeg
dash of salt
6 cups peeled and sliced apples (Rome is my favorite)
unbaked 9" pie shell
Crumb Topping:
¼ cup brown sugar
¼ cup sugar
¾ cup flour
scant ⅓ cup solid shortening
1. To prepare filling, combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
2. Add sliced apples and mix well. Put apple mixture in unbaked pie crust.
3. To prepare topping, combine sugars and flour in a medium-sized bowl.
4. Cut in shortening with a pastry blender or fork until crumbly. Sprinkle over apples.
5. Bake at 400° for 45-55 minutes.
When my husband and I were dating, I made this pie for him and he loved it. After that, he decided to think more seriously about our future together. He has convinced our children that I make the best apple pie, which they are not shy about stating whenever apple pie is sewed.
Jeanne Allen
Rye, CO
Makes 6 servings
Prep Time: 15-30 minutes
Chilling Time: 6 hours
8 ozs. white chocolate
20 large marshmallows
½ cup milk
½ pt. whipping cream
½ tsp. vanilla
½ cup toasted almonds, cut in half or coarsely chopped
9" baked pie crust
1. Over hot water in double boiler, melt chocolate and marshmallows over medium heat.
2. Stir in milk. Cool completely.
3. Whip cream in a chilled bowl until stiff.
4. Fold in vanilla.
5. Fold cooled chocolate mixture into flavored whipped cream.
6. Fold in almonds. Pour into pie shell.
7. Chill several hours before serving.
White Chocolate Crunch
Becky Harder
Monument, CO
Makes 20½-cup servings
Prep Time: 10 minutes
Cooking Time: 5-10 minutes
1 whole block of white chocolate
6 cups Chex cereal
2 cups M&Ms
2 cups small pretzels
1. Chop the white chocolate block into pieces. Place in a microwave-safe bowl. Microwave at 50% power for 2-3 minutes. Stir. Heat again at 50% power for 15 seconds. Stir. Continue heating for 15-second periods, following each by stirring, until the pieces around the edges are melted and the center of the bowl feels hot. Let stand for a minute and then stir. If solid pieces remain, continue the heating for 15-second periods, followed by stirring.
2. When the chocolate is fully melted, stir in cereal, M&Ms, and pretzels.
3. Spread out on waxed paper and let harden.
4. Break into chunks/ pieces to serve.
Salted Peanut Squares
John D. Allen
Rye, CO
Makes 20-24 servings
Prep Time: 5 minutes
Cooking Time: 5 minutes
Chilling Time: 1 hour
16-oz. jar salted peanuts
3 Tbsp. butter
10-oz. pkg. peanut butter chips
2 cups miniature marshmallows
14-oz. can sweetened condensed milk
1. Cover the bottom of a greased 9 x 13 baking pan with half the salted peanuts.
2. In a saucepan, melt butter and peanut butter chips.
3. Stir in marshmallows and milk. Heat until melted.
4. Pour over peanuts.
5. Top with remaining peanuts.
6. Chill. Cut into squares.