Desserts 2004    |     Desserts 2003    |    Desserts 2002
Desserts 2001    |     Desserts 2000

LEMON MERINGUE ANGEL CAKE
12 egg whites
1-1/2 cups sugar, divided
1 cup cake flour
2 tsp. cream of tartar
1-1/2 tsp. vanilla extract
1/4 tsp. salt
1 jar (10 ounces) lemon curd

MERINGUE TOPPING:
4 egg whites
3/4 tsp. cream of tartar
1/2 cup sugar

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350 degrees for 35 to 40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Refrigerate leftovers. Yield: 14 servings.

FUDGY RASPBERRY TORTE
1 package (18.25 ounces) chocolate fudge cake mix
1-1/3 cups water
3 eggs
1/3 cup vegetable oil
3/4 cup ground pecans
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
1/2 cup seedless raspberry jam
1-1/2 cups whipped topping
1/4 cup pecans, finely chopped
Fresh raspberries

In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well. Add ground pecans; mix just until combined. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 19 minutes before removing from pans to wire racks to cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. In a saucepan, melt jam. Brush over the top of each cake. Place one cake on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator. Yield: 12 servings.

February 2008 -- Taste of Home--Home Cooking and Recipes

SPICY CRANBERRY WARMER
3 whole cloves
2 cinnamon sticks
2 whole allspice
4 cups apple cider
1/3 cup packed brown sugar
4 cups cranberry juice
Additional cinnamon sticks, optional

Place first three ingredients in a double thickness of cheesecloth. Bring up corners of cloth and tie with a kitchen string. Place with cider in a large saucepan. (Or, if desired, place loose spices in saucepan and strain before serving.) Simmer, covered, for 5 minutes. Stir in sugar and simmer for 5 minutes. Add cranberry juice and heat to simmering temperature. Serve hot in mugs. Garnish with cinnamon sticks if desired. Yield: 8-10 servings.

February 2008 -- Taste of Home--Home Cooking and Recipes

SPECIAL STUFFED FRENCH TOAST
1 cup plus 2 T. sugar, divided
2 T. cornstarch
3/4 cup water
4 cups pitted frozen tart cherries, thawed
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
12 slices Texas toast
1 egg
1 cup milk

For cherry sauce, combine 1 cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add cherries. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from the heat and set aside. In a small mixing bowl, beat cream cheese and confectioners’ sugar. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture. In a large nonstick skillet coated with cooking spray, grill French toast on both sides until golden brown. Serve with cherry sauce. Yield: 6 servings.

January 2008 -- Taste of Home--Home Cooking and Recipes

BREAKFAST BANANA SPLITS
1 medium firm banana
1/3 cup each blueberries, halved seedless grapes, sliced kiwi and strawberries
1 cup vanilla yogurt
1/2 cup granola cereal with almonds
2 maraschino cherries with stems

Slice banana in half lengthwise; cut each in half widthwise. Place two pieces of banana in two individual bowls. Top each with 2/3 cup mixed fruit, 1/2 cup yogurt, 1/4 cup granola and 1 cherry. Yield: 2 servings.

January 2008 -- Taste of Home--Home Cooking and Recipes

CHOCOLATE PRETZEL COOKIES
1/2 cup butter, softened
2/3 cup sugar
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 tsp. salt

MOCHA GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 tsp. shortening
1 tsp. light corn syrup
1 cup confectioners’ sugar
4 to 5 T. strong brewed coffee
2 squares (1 ounce each) white baking chocolate

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm. Divide dough into fourths and form each portion into a 6-inch roll. Cut each roll into half-inch slices; roll each into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart. Bake at 400 degrees for 5 to 7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely. For glaze, melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth. Stir in confectioners’ sugar and enough coffee to make a smooth glaze. Dip pretzels; place on waxed paper until set. Melt white chocolate; drizzle with white chocolate; let stand until chocolate is completely set. Store in an airtight container. Yield: 4 dozen.

December 2007-- Taste of Home--Home Cooking and Recipes

APPLE CRISP
3 quarts sliced pared apples (about 12 medium)
2 cups sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup shortening
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups rolled oats
1/2 tsp. baking soda
1/2 tsp. salt
Ice cream, optional

Place apples, sugar, cinnamon and nutmeg in a saucepan; cook and stir just until apples are softened. Set aside. In a mixing bowl, cream shortening, butter and brown sugar. Combine flour, oats, baking soda and salt; add to creamed mixture. Pat half of flour mixture in the bottom of a greased 13- by 9- by 2-inch baking pan. Spread apples over top, then crumble remaining flour mixture over apples. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Serve warm with ice cream if desired. Yield: About 16 servings.

October 2007-- Taste of Home--Home Cooking and Recipes

BLACK FOREST DREAM DESSERT
1 cup all-purpose flour
2 T. sugar
1/2 cup cold butter
1/2 cup flaked coconut
1/2 cup chopped walnuts, toasted
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
1-1/2 cups semisweet chocolate chips
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
Chocolate curls, optional

In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13- by 9- by 2-inch baking dish. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool on a wire rack. In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill. In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Yield: 12 servings.

September 2007--www.tasteofhome.com.

SWEDISH POUND CAKE
1 cup margarine
2 cups sugar
5 eggs
2 cups flour
1 tsp. vanilla
1 cup chocolate chips
1 cup coconut
1 cup pecans, chopped

Preheat oven to 325 degrees. Cream margarine and sugar. Add eggs and mix well. Add flour and vanilla, and stir well. Add chocolate chips, coconut and pecans, and mix. Pour batter into a greased and floured Bundt pan. Bake for 1 hour. Invert on a serving plate. Top with glaze listed below.

GLAZE
3/4 cup sugar
1/2 cup water
1 tsp. almond flavoring

Combine sugar and water in saucepan and boil for two minutes. Remove from heat and add almond flavoring. Stir and spoon over cooled cake.

Joan Walls, Verendrye Electric Cooperative and SRT Communications, August 2007

CHOCOLATE CHIP COOKIE DESSERT
1 tube (16.5 ounces) refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup chopped nuts
3/4 cup English toffee bits or almond brickle chips
3 T. butter
3 squares (1 ounce each) semisweet chocolate, chopped

Let dough stand at room temperature for 5 to 10 minutes to soften. Press into an ungreased 13- by 9- by 2-inch baking pan. Bake at 350 degrees for 14 to 16 minutes or until golden brown. Cool completely on a wire rack. Spread caramel topping over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm. In a small saucepan, melt butter over medium heat. Stir in chocolate until smooth. Drizzle over pudding layer. Cut into squares. Yield: 16 servings.

July 2007

STRAWBERRY SMOOTHIE
1 carton (8 ounces) strawberry yogurt
1 cup milk
1/2 cup unsweetened frozen strawberries
1 T. honey
1 pint vanilla ice cream
1 medium ripe banana, quartered
Red food coloring, optional

Place all ingredients in a blender container; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.

July 2007

No-Bake Cherry Cheesecake (http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10400)

# 1 package (11.1 ounces) no-bake cheesecake mix
# 1/2 cup butter, melted
# 2 tablespoons sugar
# 1-1/2 cups cold milk
# 1 package (8 ounces) cream cheese, softened
# 1 cup confectioners' sugar
# 2 cups whipped topping
# 1 graham cracker crust (9 inches)
# 2 cans (21 ounces each) cherry pie filling

In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate.
In a large mixing bowl, beat cheesecake filing mix and milk on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture; beat well. Fold in whipped topping.

Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling. Yield: 2 pies (6-8 servings each).

June 2007

NORTHERN CHERRY PUFFS
            1          cup fresh or frozen pitted dark sweet cherries, thawed and drained
            1          tablespoon lemon juice
            1-1/2    teaspoons almond extract, divided
            1/4       teaspoon red food coloring, optional
            1/3       cup shortening
            2/3       cup sugar
            1          egg
            1          cup all-purpose flour
            1/2       teaspoon baking powder
            1/2       teaspoon salt
            1/3       cup milk

SAUCE:
            1/2       cup sugar
            4-1/2    teaspoons cornstarch
            1/4       cup water
            2          cups fresh or frozen pitted dark sweet cherries
            1/4       teaspoon red food coloring, optional
                        Whipped cream or vanilla ice cream

In a small bowl, combine cherries, lemon juice, 1/2 teaspoon extract and food coloring if desired; toss to coat. Spoon into four greased 10-oz. custard cups or ramekins.

In a small mixing bowl, cream shortening and sugar. Beat in egg and remaining extract. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Spoon over cherry mixture.

Bake, uncovered, at 375 degrees for 20-25 minutes or until golden brown. Cool in cups for 10 minutes.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in water until blended. Add cherries and food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Invert puffs onto dessert plates; top with warm cherry sauce and whipped cream. Yield: 4 servings.

Recipes provided courtesy of Taste of Home. Find more great recipes at www.tasteofhome.com, May 2007

RAINBOW GELATIN CUBES
            4          packages (3 ounces each) assorted flavored gelatin
            6          envelopes unflavored gelatin, divided
            53/4     cups boiling water, divided
            1          can (14 ounces) sweetened condensed milk
            1/4       cup cold water
In a large bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13- x 9- x 2-in. dish coated with nonstick cooking spray; refrigerate until almost set but not firm, about 20 minutes.
In a large bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. stir in 3/4 cup boiling water. Add to the milk mixture. Spoon 1-1/4 cups of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.
Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before pouring next layer on top.
Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares. Yield: about 9 dozen.

Recipes provided courtesy of Taste of Home.
Find more great recipes at www.tasteofhome.com., April 2007

CHOCOLATE SHEET CAKE
            2          cups sugar
            2          cups all-purpose flour
            1          teaspoon baking soda
            1/2       teaspoon salt
            1/2       cup butter or margarine
            1/4       cup baking cocoa
            1          cup water
            2          eggs
            1/2       cup buttermilk
            1          teaspoon vanilla extract
ICING:
            1/2       cup butter or margarine
            1/4       cup baking cocoa
            1/3       cup milk
            2          cups confectioners’ sugar
            1          teaspoon vanilla extract
            1          cup chopped walnuts

In a mixing bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Add to dry ingredients and mix well. In a small mixing bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15- x 10- x 1-in. baking pan. Bake at 375 degrees for 20-22 minutes or until a wooden pick inserted near the center comes out clean.

Meanwhile, in a saucepan, bring butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack. Yield: 16-20 servings.

Recipes provided courtesy of Taste of Home.
Find more great recipes at www.tasteofhome.com., April 2007

CREAMY CHOCOLATE MOUSSE
            11/2     cups whipping cream
            3          T. sugar
            11/2     tsp. vanilla extract
            1/3       cup chocolate syrup
            3          T. baking cocoa
                        Maraschino cherries and fresh mint, optional

In a chilled mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold in chocolate syrup and cocoa. Spoon into dessert dishes. Refrigerate until serving. Garnish with cherries and mint if desired. Yield: 6 servings.

Recipe provided courtesy of Taste of Home. Find more great recipes at www.tasteofhome.com., March 2007

COFFEE SYRUP
1 1/2 cup MoJo Roast Organic Colombian Mesa de la Santos Coffee
Water
1 cup organic sugar

Brew 1 1/2 cups ground MoJo Roast Organic Colombian Mesa de la Santos Coffee to 16 ounces (two cups) water. Combine the sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. This recipe makes approximately one cup of syrup.

* Gretchen’s test notes: The recipe makes more than one cup. Jo says the syrup can be stored in a tightly sealed container in the refrigerator for up to one month. She uses it to flavor milk drinks or as ice cream topping. Jo says her favorite roasted coffees are Ethiopian Yirgchaffe and Malawi Mzuzu.

Submitted by Jo Khalifa of MoJo Roast Inc., Westhope
Member of North Central Electric Cooperative and SRT Communications Cooperative, December 2006  

COFFEE PECAN DROP COOKIES
1/2 cup butter, softened
1/2 cup organic sugar
1/4 cup packed organic dark brown sugar
1 organic egg
2 tsps. organic vanilla
1 1/2 cups organic flour
1/4 tsp. sea salt
1/4 tsp. baking soda
6 T. coffee syrup divided (see coffee syrup recipe)
3/4 cup organic pecans, coarsely chopped
1 1/2 cups sifted confectioners’ sugar
2 T. organic milk

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light. Sift flour, salt and baking soda. Mix in flour on low speed, alternating with four tablespoons of coffee syrup until well blended. Stir in pecans. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated oven at 375 degrees for 10 to 12 minutes until lightly browned. Cool on wire racks. Then in a small bowl, combine the confectioners’ sugar, the remaining teaspoon of vanilla, the remaining two tablespoons of coffee syrup and milk until smooth, for consistency of a thick glaze. Spread glaze over the cooled cookies. This recipe makes about three dozen cookies.

* Gretchen’s test notes: This dry recipe is nice and simple. The glaze gives the cookies a nice twist. Jo serves them year-round and adds dried cherries or cranberries.

Submitted by Jo Khalifa of MoJo Roast Inc., Westhope
Member of North Central Electric Cooperative and SRT Communications Cooperative, December 2006

ORGANIC WHOLE WHEAT WAFFLES
1 stick butter, melted
2 T. honey or organic sugar
1 tsp. organic vanilla
3 organic eggs
1 T. baking powder
1/2 tsp. sea salt or salt
2 cups organic whole wheat flour
1 3/4 cups milk

Combine ingredients in the order given. Pour into hot waffle griddle and enjoy!

* Gretchen’s test notes: Suzie typically serves this excellent recipe with smoothies, bacon, sausage and fruit trays. She says her mother-in-law makes the most complementary fruit trays.

Submitted by Suzie Schmaltz of Blaine’s Best Seeds, Rugby
Member of Northern Plains Electric Cooperative, December 2006

OUR FAVORITE GRANOLA
1/4 cup butter
1/4 cup olive oil
1/2 cup honey
1 T. vanilla
4 cups organic rolled oats
1 cup ground organic omega golden flax
1 cup raw wheat germ
1 cup raw sesame seeds
2 cups raw sunseeds
1 1/2 cups slivered or chopped almonds
1 tsp. sea salt or salt
1 1/2 dried cranberries or 1 1/2 cups raisins

Over low heat, slowly warm butter, olive oil and honey. Warm until thin, add vanilla and stir well. Drizzle over mixed dry ingredients. Bake in a roaster at 350 degrees for 45 to 60 minutes, stirring every 15 minutes. Remove from the oven, add 1 1/2 cups dried cranberries or 1 1/2 cups raisins. 

* Gretchen’s test notes: Suzie says that you may add any other dried fruit you prefer. Her family favorite is the dried cranberries. She serves her granola in yogurt parfaits or with milk and a touch of honey. To make the granola extra healthy, Suzie suggests sprinkling two tablespoons of ground flax over the top. 

Submitted by Suzie Schmaltz of Blaine’s Best Seeds, Rugby
Member of Northern Plains Electric Cooperative, December 2006

EASY PUMPKIN BARS
2 cups sugar
1/2 cup oil
4 eggs
1 (15-oz.) can pumpkin
2 cups Bisquick
2 tsps. cinnamon
1/2 cup raisins

Mix together and pour into sprayed jelly roll pan. Bake at 350 degrees for 30 minutes.

* Gretchen’s test note: Our bars were done in 20 minutes. In testing, we frosted the bars with a cream cheese frosting. These bars were excellent and easy to prepare. Ardelle says these bars stay moist and freeze well.

Submitted by Ardelle Lazorenko, Beulah, Member of Oliver-Mercer Electric Cooperative, November 2006

SHARLOTKA–RUSSION APPLE PIE

3-4 green apples
1 cup flour
1 cup sugar
3 eggs
1 tsp. brown sugar

Slice apples and put them in the bottom of a pie dish. In a large bowl, mix flour, sugar and eggs and spread on top of the apple mixture. Sprinkle brown sugar on top and bake for 20 minutes at 375 degrees. We suggest spraying your sppon with a nonstick cooking spray, which makes spreading the ingredients on top easier.

* Gretchen’s test notes: In testing, we used Granny Smith apples. We baked the pie about 10 minutes longer as we sliced our apples a little thicker. The pie was enjoyed by all. Katya says this recipe is easy to make when you have unexpected guests.
      
Submitted by Katya Hayton, Drake, Member of SRT Communications Cooperative, October 2006

PINK FLUFF

1 8-oz. package cream cheese, softened
1/4 cup honey
1 10-oz. container frozen raspberries
1 8-oz. container whipped topping
2 cups white miniature marshmallows

Cream together the cream cheese and honey. Mix in raspberries and whipped topping. Add marshmallows. Pour into a clear glass bowl. Chill for several hours.

* Gretchen’s test notes: This quick and easy recipe was excellent. If you freeze your own berries, you could use any type.

Submitted by Rhonda Shockman, Benefits administrator, Dakota Valley Electric Cooperative. August 2006

PEACH CREAM PIE

3/4 cup sugar
1/2 cup flour
8 fresh peaches, sliced
3/4 cup cream
Cinnamon
2 9-inch pie crusts

Mix sugar and flour. Put half the mixture in the bottom of an unbaked pie shell. Slice peaches into pie shell. Add the rest of the sugar/flour mixture. Pour cream over the peaches and sugar/flour mixture. Sprinkle cinnamon over all and cover with the top crust. Bake at 450 degrees for 10 minutes and then reduce the temperature to 350 degrees for 30 more minutes.

* Gretchen’s test notes: In testing, we used California peaches, but Myra only uses Elberta peaches. The Elberta peaches were not available for testing. Myra has used this family recipe for many years. It is rather soupy and they enjoy serving the pie with homemade ice cream. We also sprinkled a little bit of lemon juice over the peaches to keep them from getting brown.

Submitted by Myra Anderson, Contributing editor, McKenzie Electric Cooperative, August 2006

KIWI PINEAPPLE CHEESECAKE

1 3/4 cups crushed vanilla wafers (about 50)
1/4 cup sugar
1/2 cup butter, melted

Filling
1 20-oz. can sliced pineapple
1/2 cup reserved pineapple juice
1 envelope unflavored gelatin
2 8-z. packages cream cheese, softened
1 15-oz. carton ricotta cheese
1 cup confectioner’s sugar
1 T. grated orange peel
1 tsp. vanilla extract

Topping
1/2 cup orange marmalade
1 kiwi, peeled, halved and sliced

Combine the wafer crumbs and the sugar in a bowl, and stir in the butter. Press onto the bottom and two inches up the sides of a greased nine-inch springform pan. Bake at 350 degrees for 8 minutes. Cool on a wire rack and refrigerate for 30 minutes. Drain pineapple, reserving a half-cup of juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice and let stand for one minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature for 10 minutes. In a mixing bowl, beat cream cheese, ricotta cheese and confectioner’s sugar until smooth; gradually add gelatin mixture, orange peel and vanilla. Beat on low speed until well mixed. Spoon half into crust. Cut four pineapple rings in half and arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for six hours or overnight. Beat marmalade until soft and spreadable, and brush six tablespoons on top of cheesecake. Cut remaining pineapple rings in half and arrange over marmalade. Place kiwi slices between pineapple rings and brush with remaining marmalade. Just before serving, run a knife around the edge of the pan to loosen. Remove sides of pan. Refrigerate leftovers.

*Gretchen’s test notes: This recipe is excellent and easy to prepare. It can be made a day ahead of time. This cheesecake would be a great dessert to serve your company or take to the church potluck.

Submitted by Michael Moses, Wing, Member of Capital Electric Cooperative, July 2006

CRUNCHY BAKED FRENCH TOAST

1 loaf French bread
6 eggs
1 tsp. vanilla
4 cups crushed corn flakes

Slice the bread into 3/4-inch slices for 12 to 15 slices per loaf. Beat the eggs and add the vanilla. Dip the slices of bread in the egg and vanilla mixture, then coat with crushed corn flakes. Bake at 350 degrees for about 18 minutes. Top with vanilla yogurt and nutmeg to taste. (I added about 1/4 tsp. to a cup of yogurt. Put this on the toast after baking, as you would butter.) Serve with caramel sauce. (You can use any topping, although we suggest chokecherry syrup.)

Caramel sauce:
1 cup cream
1 cup brown sugar
1/2 cup white sugar
1/4 cup white corn syrup
1/2 tsp. cinnamon to sauce

Bring to a boil and serve.

* Gretchen’s test notes: We served this French toast with yogurt and caramel sauce. It would be excellent to serve to company, as it makes a large batch. It would also be easy for kids to prepare for Mother’s Day.

Submitted by Aggie Jennings , Washburn, Member of McLean Electric Cooperative and BEK Communications Cooperative, May 2006

CAPPUCCINO PUNCH

1/2 cup sugar
1/4 cup instant coffee granules
1 cup boiling water
2 quarts milk
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened

Combine the sugar and coffee in a small bowl, and stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a one-gallon punch bowl. Stir in milk. Add scoops of ice cream, and stir until melted.

* Gretchen’s test notes: This refreshing punch was a hit with all. Linda serves this punch for holidays and special occasions. Her grandchildren just love it and think they are drinking malted milks. Linda often uses the decaffeinated coffee granules as well as skim milk and light ice cream.

Submitted by Linda Vetter, Harvey, Member of Verendrye Electric Cooperative and SRT Communications, April 2006

PEANUT BUTTERSCOTCHER BARS

1 1/2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1/3 cup butter or margarine
1 1/2 cups sugar
(I use 3/4 cup sugar and 3/4 cup brown sugar)
1/2 cup evaporated milk
2 eggs, beaten
1 T. lemon juice

TOPPING
1 cup butterscotch chips
1 cup peanut butter, creamy
2 cups corn flakes

Sift the flour, baking powder and salt together, and set aside. Melt the butter or margarine, and add the sugar/brown sugar and evaporated milk. Mix together and blend the eggs, lemon juice and dry ingredients. Pour into greased and floured 9- by 13-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool and spread with topping.

For topping, melt butterscotch chips in microwave or in double boiler. Remove from heat and stir in peanut butter. When blended, add cornflakes and stir until flakes are coated. Spread on cooled bars and allow to set until topping is stiff. Cut into bars and enjoy!

Submitted by Sue Dollinger, Venturia, Member of KEM Electric and Dickey Rural Network, April 2006

* Gretchen’s test notes: These bars were very tasty and great for lunchbox snacks or breakfast bars. We refrigerated the bars to let the topping set before serving.

RASPBERRY PARFAIT PIE

1 (9-inch) pie crust, baked
4 oz. cream cheese
1 tsp. vanilla
1/3 cup powdered sugar
1 cup whipping cream*
1 1/4 cups boiling water
1 (3-oz.) package raspberry Jell-O
1/4 cup sugar
1 T. lemon juice
1 (12-oz.) package frozen raspberries

Cream cheese, vanilla and sugar until smooth. With mixer on high, slowly add whipping cream and beat until stiff or firm. Put in bottom of baked pie crust. Boil water, add Jell-O, sugar and lemon juice, pour over frozen raspberries. Stir until Jell-O starts to set, then place on top of cream cheese mixture. Refrigerate.

* Gretchen’s test notes: In testing this recipe, we found it worked best to whip the cream separately. This very refreshing pie was easy to prepare. Using frozen berries helped the Jell-O set faster. You could substitute the Jell-O and berries with your favorite flavor. This delicious pie is served with tea at a restaurant in Iowa .

Submitted by Muriel Smith, Powers Lake , Member of Burke-Divide Electric Cooperative, February 2006

CHERRY CREAM SCONES

3/4 cup dried cherries (or Craisins, a brand of dried cranberries)
1 cup boiling water*
3 cups flour
3 T. sugar
1 T. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup of butter
1 egg separated
1/2 cup sour cream
3/4 cup half-and-half cream
1 1/2 tsp. almond extract

Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. In a small bowl, combine egg yolk, sour cream, half-and-half cream and extract. Add to flour mixture, stir until soft dough forms. On a floured surface, knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Pat out each ball into a 6-inch circle. Cut each into six wedges. Place on lightly greased baking sheet. Beat the egg white until foamy; brush the tops of scones and sprinkle with sugar. Bake at 400 degrees for 15-20 minutes. Serve warm. Makes 1 dozen.

Gretchen’ test notes: Priscilla doesn’t always soak the Craisins in boiling water. This step can be omitted if you are in a hurry. You can also substitute raisins. The scones were easy to prepare and a hit with all those who tasted them.

Submitted by Priscilla Backstrom, Maddock, Member of Northern Plains Electric Cooperative, February 2006

NUTTY CHOCOLATE PRETZEL BARS

1 (10-oz.) can deluxe salted mixed nuts
1 (18-oz.) package refrigerated sugar cookie dough
1 cup toffee bits
1 1/2 cups milk chocolate chips
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
1 cup pretzels, coarsely chopped
1 oz. vanilla candy coating or 2 T. white vanilla chips

Preheat oven to 375 degrees. Spray 9- by 13-inch pan with cooking spray. Spread nuts in pan. Cut cookie dough into half-inch slices. Place over nuts. With floured fingers, press to form crust. Sprinkle toffee bits over crust and press lightly. Bake 20-25 minutes until golden brown, cool 30 minutes. Microwave chocolate chips and butterscotch chips 1.5 to 2 minutes. Stir. Add peanut butter. Stir and fold in pretzels. Spread over baked crust. Optional: Microwave white vanilla chips 15-30 seconds. Drizzle over bars. Refrigerate 30 minutes or until set. Cut into bars.

* Gretchen’s test notes: In testing, we set the oven at 350 degrees. The chocolate can also be melted on stove if you don’t have a microwave. This is tasty and easy to make.

Submitted by Mavis Rasmussen, Minot. Member of Verendrye Electric Cooperative. January 2006

SERVICEMAN’S COOKIES

2 cups brown sugar
1 cup shortening
2 eggs
3/4 cup buttermilk or sour milk
1 cup ground raisins or dates, or 1/2 cup of each
5 cups flour plus 1 tsp. baking soda, sifted together

Mix. Chill dough. Roll, sprinkle with sugar and cut. Bake 5 minutes at 350 degrees. Makes approximately 80 cookies.

* Gretchen’s test notes: The cooking time will depend on how thick you slice your cookie dough. Bake until golden, depending on the dough’s thickness. These are delicious cookies.

Submitted by Elvira Rogstad, Bismarck, Member of Capital Electric Cooperative, December 2005

LYNETTE’S SWEET SNACK MIX

6 cups Crispix cereal
1 (10-oz.) can mixed nuts
1 (10-oz.) pkg. pretzel sticks
1/2 to 3/4 cup unsweetened applesauce
3/4 cup brown sugar

In a large bowl, combine the cereal, nuts and pretzels. In a small saucepan over low heat, melt applesauce and brown sugar. Stir until dissolved. Pour over cereal mixture, stir to coat. Place a third of mix on greased 15- by 10- by 1-inch pan. Bake at 325 degrees for 8 minutes. Stir and bake for 6 more minutes. Spread on waxed paper to cool. Repeat with remaining mix. Store in airtight container.

* Gretchen’s test notes: This is easy to prepare and it is so tasty. Once you start eating it, you can’t quit.

Submitted by Lynette Salter, Bismarck, December 2005

SPICED PECANS

1 egg white
1 tsp. water
1 lb. pecans, shelled and halved
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. salt

Beat together the egg white and water. Mix egg mixture and rest of ingredients together thoroughly. Spread the mixture onto a buttered jelly roll pan. Bake at 225 degrees for 1 hour. Stir every 15 minutes.

* Gretchen’s test notes: These are excellent and easy to prepare; an ideal gift for someone who has everything.

Submitted by Doreen Rosevold, Mayville, Member of Nodak Electric Cooperative, December 2005

APPLE BETTY

4 lbs. apples, peeled and sliced
12 ozs. sugar
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 T. grated lemon zest
1 oz. lemon juice
1 lb. yellow or white cake crumbs
4 ozs. melted butter

1. Combine the apples, sugar, salt, nutmeg, lemon zest and lemon juice in a bowl. Toss gently until well-mixed.
2. Place 1/3 of the apple mixture in an even layer in a well-buttered 9- by 12-inch bake pan.
3. Top with 1/3 of the cake crumbs.
4. Continue until all the apples and crumbs have been used. You should have three layers of fruit and three layers of crumbs.
5. Pour the melted butter evenly over the top.
6. Bake at 350 degrees about an hour or until fruit is tender. Baking times vary with different ovens.

BSC Hospitality Management, November 2006

PUMPKIN CAKE AND CARAMEL SAUCE

2 cups white sugar
1 tsp. ground nutmeg
2 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda
2 cups all-purpose flour
1 (16-oz.) can pumpkin
4 eggs
1 cup vegetable oil

Mix the first six ingredients. In another bowl, beat pumpkin, eggs and oil until smooth. Add dry ingredients. Mix until well-blended (about 1 minute). Pour into a greased, 13- by 9-inch pan. Bake 35 minutes in a 350-degree oven.

CARAMEL SAUCE

Pinch of salt
1-1/2 cups brown sugar
3 T. all-purpose flour
1-1/4 cups water
2 T. butter
1/2 tsp. vanilla

Combine salt, brown sugar and flour in a saucepan. Stir in water and butter. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Cut cake into squares and serve with warm caramel sauce. Makes 12 to 15 servings.

* Gretchen’s test notes: This easy cake would be excellent to serve at your Halloween party. You can always use your fresh pumpkin from the garden.

Submitted by Margaret Wald, Kintyre, Member of KEM Electric Cooperative, October 2005

WHOLE WHEAT BREAD

2 cups Dakota Maid bread flour
1-1/2 cups Dakota Maid whole wheat flour
1/3 cup cracked wheat
1/3 cup omega flax, ground in coffee grinder (optional)
11/2 tsp. salt
2 T. honey
2 T. dry milk
2 T. shortening or butter
2 T. brown sugar or molasses (depending on flavor preferred)
1-1/2 cups water
2 tsp. yeast

Mix and bake in bread machine, following your bread machine directions.

* Gretchen’s test notes: This hearty bread was very good. It makes great toast and is good served with casserole. Once you’ve opened the flax seed, it keeps best in the refrigerator. This recipe makes a large loaf, so you will need a breadmaker that bakes a 1.5- to 2-pound loaf of bread.

Submitted by Keven Lunde, Cooperstown, Member of Nodak Electric Cooperative, October 2005

BABY CARROT DELIGHT

1 (16-oz.) package fresh baby carrots
1 cup apple juice
3/4 cup water
1/3 cup honey

In a large saucepan, combine the carrots, apple juice, water and honey. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the carrots are tender.

Submitted by Natalie Moch, Kintyre, Member of BEK Communications Cooperative, September 2005

BANANA CUPCAKE SPECIALS

1 cup margarine or butter
1 1/2 cups sugar
2 tsp. vanilla
2 tsp. lemon juice
4 eggs (added one at a time)
2 cups bananas (5 mashed)
1 (8-oz.) package cream cheese, softened
1 tsp. salt
4 cups flour
2 tsp. soda
2 tsp. baking powder
1 cup mini chocolate chips
1 cup nuts

Cream margarine and sugar, then blend in vanilla and lemon juice. Add one egg at a time. Mix in all remaining ingredients, except nuts, with mixer. Fold in nuts. Bake at 350 degrees for 20-22 minutes.

* Gretchen’s test notes: The batter makes 30 tasty and moist cupcakes. In testing, we added a few mini chips to the top of the cupcakes. Linda sometimes makes a cake rather than cupcakes and then frosts the cake with a brown sugar frosting.

Submitted by Linda Schwengler, Mandan, Member of Mor-Gran-Sou Electric Cooperative, August 2005

BANANA SPLIT SALAD

1 (8-oz.) package cream cheese, softened
1/2 cup sugar
1 (20-oz.) can crushed pineapple, drained
1 (10-oz.) package frozen sliced strawberries, in syrup, thawed
2 medium firm bananas, chopped
1 (12-oz.) carton frozen whipped topping, thawed
1 cup chopped walnuts (optional)
Red food coloring, if desired

In a large mixing bowl, beat the cream cheese and sugar. Stir in pineapple, strawberries and bananas. Fold in the whipped topping (walnuts and food coloring, if desired). Pour into an oiled 9- by 13-inch pan, cover and freeze for up to two months or leave in the bowl and serve.

* Gretchen’s test notes: Mixing the cream cheese with the strawberries makes the dessert red, too. This delicious salad was very good, easy to prepare and can be used as a salad or dessert. It would even be fun for the kids to prepare for Mother’s Day. It could be frozen in muffin pans for individual salads.

Submitted by Arlene Rude, Bottineau, Member of North Central Electric Cooperative, May 2005

CHOCOLATE RHUBARB CAKE

Cake—beat well:
11/2 cups sugar
1/2 cup margarine
2 eggs
1/3 cup cocoa

Add:
1/2 cup cold milk
2 cups plus 2 T. flour
11/2 tsp. soda
1 cup cold water or rhubarb juice
3/4 tsp. salt
1/2 tsp. vanilla
3/4 cup cooked sweetened rhubarb

Put in a 9- by 13-inch pan. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.

Frosting—melt in saucepan:
1/4 cup margarine

Add:
1/3 cup cream
3/4 cup brown sugar

Bring to boil and boil for one minute. Then add 1 1/4 to 1 1/2 cups powdered sugar. Mix with mixer until smooth. Spread on cool cake.

* Gretchen’s test notes: In testing, we cooked a package of frozen rhubarb with 1/4 cup water or more and 1/3 cup of sugar until done. Add more water if needed for reserved rhubarb juice. Cool mixture and add to cake batter. This cake was excellent and the frosting was also a hit. Everyone loved this recipe.

Submitted by Sharon Nickel, Burlington, Member of Verendrye Electric Cooperative, May 2005

APFELKUCHLEIN (German Apple Pancakes)

2 apples, preferably tart
1 cup flour
3/4 cup milk
2 eggs
1 tsp. vanilla
Butter
Cinnamon sugar
Applesauce, yogurt or maple syrup

Core, peel and quarter the apples. Cut each quarter into 1/8-inch slices. Whisk together flour and milk. Add eggs and vanilla and whisk to combine. Add apple slices. Stir to cover apple slices with batter. Melt butter in frying pan on medium heat. Cook pancakes until light brown and slightly crispy. Sprinkle with cinnamon sugar while warm and serve immediately. Alternately serve with maple syrup, applesauce or vanilla yogurt. The pancakes can be frozen and reheated for an authentic German breakfast. Makes about 12, four-inch pancakes.

* Gretchen’s test notes: These are very good pancakes. In testing, we used Granny Smith apples (about 2 cups). We served them with syrup, applesauce and cinnamon sugar. They are quick and easy to prepare and are very filling. Be sure to slice the apples very thin so they are cooked when the pancake is done.

Submitted by Carrie Vandal, Bottineau, Member of North Central Electric Cooperative, April 2005

ORANGE BRAN FLAX MUFFINS

In blender or food processor, combine:
2 oranges, peeled, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 tsp. baking soda

Blend well.

In a large bowl, combine:
11/2 cups oat bran
1 cup all-purpose flour
1 cup ground flaxseed (use a coffee grinder to grind flax)
1 cup wheat bran
1 T. baking powder
1/2 tsp. salt

Then add:
11/2 cups golden raisins

Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Line muffin pan with 24 paper liners or coat with cooking spray. Divide batter evenly among muffin cups. Bake at 375 degrees for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing.

* Gretchen’s test notes: Janet uses a chop-o-matic to chop her oranges one at a time, then uses her regular mixer to mix the first six ingredients. She uses a wooden spoon to mix the dry ingredients. The muffins were very good and are a healthy treat.

Submitted by Janet Jordre, Sheyenne, Member of Northern Plains Electric Cooperative. April 2005

ORANGE SLUSH

Crushed ice (about 3 cups)
1 (12-oz.) can frozen orange juice
1 cup water
1 cup milk
1/2 cup sugar
1 tsp. vanilla

Crush ice in blender, add remaining ingredients and blend.

* Gretchen’s test notes: This would be a healthy treat for the kids and it’s easy to prepare.

Submitted by Stacey Piechowski, Fargo,

CHOCOLATE SWIRL CHEESECAKE

Crust:
2 cups chocolate wafer crumbs
5 T. melted butter

Filling:
3 (8-oz.) packages cream cheese (at room temperature)
1 cup granulated sugar
5 large eggs
2 ozs. semi-sweet chocolate, melted (1 square)

Preheat oven to 300 degrees.

Crust: In a medium bowl, mix together crumbs and melted butter. Blend well and press into a 9-inch spring form pan that has been lightly buttered.

Filling: In a large bowl, beat cream cheese, sugar and eggs until fluffy. Spoon three-quarters of the mixture onto crust. Stir remaining batter and melted chocolate together. Drizzle over batter in pan. Use a knife to swirl the mixture on top. Bake for 60 minutes. Turn off oven. Open the oven door and let the cheesecake cool for 2 hours. This will help prevent the top from cracking. NOTE: Be sure to test the cheesecake with a toothpick to be sure it is done.

* Gretchen’s test notes: This cheesecake is delicious. In testing, we crumbled two of the Hershey’s chocolate ready crusts and measured out two cups, then added the butter. Ann says you can use any type of crust crumbs. Chocolate or regular graham crumbs work also. If using a smaller spring form pan, be sure to bake the cheesecake a little bit longer. Ann sometimes drizzles chocolate or caramel on top of the cheesecake. You can also add other types of topping.

Submitted by Ann O’Connell, Bottineau Member of North Central Electric Cooperative and SRT Communications, February 2005

MINT PARFAIT BROWNIES

First layer:
1 cup sugar
4 eggs
1/2 cup margarine
1 (16-oz.) can chocolate syrup
1 cup flour

Mix all ingredients. Bake at 350 for 20 minutes in a greased 9- by 13-inch pan. Refrigerate 20 minutes until cool.

Second layer:
1/2 cup margarine
4 T. milk (1/4 cup)
4 cups powdered sugar
1 1/2 tsps. peppermint extract Green food coloring*

Mix well and spread over cooked brownies and refrigerate 20 minutes.

Third layer:
1/4 to 1/2 cup margarine
6 oz. chocolate chips

Melt together and pour over peppermint layer and refrigerate. Cut when set. Freezes well.

* Gretchen’s test notes: These are very tasty bars. Since we were preparing the recipes for our February issue, we used red food color rather than green food color.

Submitted by Linda Wrangham, Bismarck, Member of Capital Electric Cooperative, February 2005

CHOCOLATE SHEET CAKE

2 cups sugar
2 cups flour
2 sticks margarine
4 T. cocoa
1 cup water
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. almond extract
2 eggs

Combine sugar and flour in a large bowl. In a small saucepan, combine the margarine, cocoa and water. Bring to a boil. Add to the sugar and flour. Mix well. Add buttermilk, soda, almond and eggs. Beat long enough to mix well. Pour into a 9- by 13-inch pan. Bake about 20 to 30 minutes at 400 degrees.

Icing:
1 stick margarine
6 T. milk
4 tsp. cocoa
1 3/4 cup powdered sugar
1 tsp. almond extract
1 cup pecans

Combine the first three ingredients and boil. Remove from heat and add remaining ingredients. Spread on the cake while it is hot. NOTE: Makes a lot of icing. May want to use half of the recipe.

* Gretchen’s test notes: This is an excellent cake. It could be prepared in a jelly roll/sheet cake pan and just baked for 20 minutes.

Submitted by First Lady Mikey Hoeven, Bismarck, February 2005

CRAB DIP

2 (8-oz.) packages cream cheese
1-1/2 T. mayonnaise
1 T. cream (you can add more cream if you prefer)
1/4 tsp. salt
1 tsp. grated onion or chives (optional)
1 tsp. Worcestershire sauce
1 cup cooked crabmeat, flaked
1 round loaf dark rye bread (optional)

Mix all ingredients, except crabmeat and bread. Beat with a spoon until smooth. Fold crabmeat into mixture. Slice off the top of the loaf of bread and remove soft inner part, leaving about 1-inch thickness at sides and bottom. Use the removed bread later as chunks for dipping. Fill the hollow with the dip.

* Gretchen’s test notes: This is a delicious dip to serve during a get-together with friends and neighbors. You can add more crabmeat or cream if you like. In testing, we used rye squares and bread chunks.

Submitted by Sally Bauer, Kenmare,

SO EASY OATMEAL COOKIES

1 cup white sugar
1-1/2 cup oil
2 eggs
1/2 cup milk
1 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1 cup walnuts
1 cup raisins or dates
1/2 cup coconut
1 tsp. vanilla
1-3/4 cups oatmeal
1-3/4 cups flour (more for firmer cookies or less for flatter cookies)

Mix all ingredients together. Place heaping teaspoon on cookie sheet which has been greased or sprayed with cooking oil. Bake at 350 to 375 degrees, depending on oven, for 10 minutes.

* Gretchen’s test notes: These are tasty cookies with good flavor, just like Grandma’s cookies. This previously used shortening but now uses oil, since it is healthier.

Submitted by Delores Miller, Napoleon, Member of KEM Electric Cooperative--January 2005