Desserts 2004    |     Desserts 2003    |    Desserts 2002    |     Desserts 2000

TURTLES

1 14-ounce package caramels
2 tablespoons evaporated milk or cream
1 tablespoon margarine
1 6-ounce package pecan halves
1 6-ounce package chocolate chips
1 1-inch square paraffin wax, grated

Place caramels, milk and margarine in microwave-safe bowl; heat 2 to 3 minutes on full power. (Or place in -quart saucepan on stove until melted). Arrange pecan halves in three’s on waxed paper*. Spoon 1 tablespoon of melted-caramel mixture over each. Refrigerate 30 minutes. Place chocolate morsels and paraffin wax over double boiler. Heat until melted. Spoon over caramels. Cool. Remove Turtles from the original wax paper and place in container with wax paper. Cover. May be stored in refrigerator up to 3 weeks.

*Test notes: In recipe testing, we sprayed the wax paper with cooking spray for easy removal. You could also make the Turtles in a mini-muffin tin. This is a great and easy-to-prepare recipe for a Christmas gift or cookie exchange.

—Mary Giesler, Kulm, N.D., Dakota Valley Electric Cooperative consumer, December 2001

SAND SCULPTURE BARS (Gift in a Jar)

In a quart jar, layer dry ingredients in this order:
1 cup white flour
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa
1/2 cup shredded coconut
1/2 cup chocolate chips
1/2 cup nuts

Cover jar with a decorative lid and ribbon, if you’d like. Include on a recipe card, the ingredients above and the following instructions on how to prepare the bars. Attach the recipe card to the jar for gift giving.*

Preparing bars:
Empty contents in jar into bowl and add:
3 eggs
2/3 cup oil
1 teaspoon vanilla

Mix well. Put in greased 9-by-9-inch pan. (To make cake, add a teaspoon each of baking powder and soda). Bake at 350 degrees for 27 to 30 minutes.

*Test notes: Not only is this an easy solution for a small Christmas gift, but the brownies are moist and delicious. The layers make for a beautiful presentation, especially if you use a decorative jar, topped off with colorful Christmas ribbon.

—Ruth Tweed, McHenry, N.D., Nodak Electric Cooperative consumer, December 2001

CARROT BARS

Bar mixture:
4 eggs, beaten until thick
2 cups sugar
11/2 cups corn oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
3 4-ounce (or two 6-ounce) jars carrot baby food*

Frosting:
3 tablespoons melted butter
2 3-ounce packages of cream cheese
1/2 teaspoon vanilla
21/2 cups powdered sugar

Bar mixture: After beating eggs, combine the remaining ingredients. Pour into a jellyroll pan. Bake at 350 degrees for 30 minutes.

Frosting: Combine melted butter, cream cheese and vanilla. Add powdered sugar and stir until smooth. Spread frosting on cooled bars. Sprinkle with crushed nuts (optional).

*Test notes: Other baby food flavors you may want to substitute are peach or squash. What makes these bars so incredibly moist and delicious is the baby food. A wonderful treat for when company drops in, or for a late-night snack with a glass of cold milk.

—Gretchen Schaaf, Recipe Tester, October 2001

CHOCOLATE KAHLUA CHEESECAKE

Chocolate crust:
11/2 cups chocolate graham, crackers, crumbled*
1/4 cup butter, melted
2 tablespoons sugar

Cheesecake:
1 8-ounce package semi-sweet chocolate baking squares, divided
1 cup whipping cream
1/4 cup and 2 tablespoons Kahlua, divided
3 8-ounce package cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Chocolate crust preparations: Mix crumbled chocolate graham crackers, melted butter and sugar. Press onto bottom and part way up sides of springform pan. Freeze for 5 minutes. Bake at 350 degrees for 10 minutes.

Cheesecake preparations: In microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Add 1/4 cup whipping cream and 1/4 cup Kahlua; stir until blended. In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, mixing well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared chocolate crust. Bake 10 minutes at 400 degrees, then decrease to 275 degrees and bake for 45 minutes. Remove from oven to cool.

In microwave-safe bowl, place remaining chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Stir in 1/4 cup whipping cream and 2 tablespoons Kahlua; blend well. Spread on top of cake. Refrigerate for 6 hours. At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream. Refrigerate leftover cake.

*Test notes: Stephanie uses chocolate Nilla wafers.

—Stephanie Tollefson, Jamestown, N.D.,Northern Plains Electric Cooperative consumer, September 2001

RHUBARB CRUNCH CAKE

3 cups rhubarb pieces, cut to 1/2 inch or smaller*
1 3-ounce package strawberry gelatin

Cake batter ingredients:
1 cup butter
11/4 cups sugar
2 eggs, well beaten
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Topping ingredients:
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon

Cut rhubarb into small pieces until you have 3 cups. Mix rhubarb thoroughly with strawberry gelatin. Set aside. Make cake batter of butter, sugar, eggs, sour cream, flour, baking powder, baking soda and salt. Cream together butter and sugar until light and fluffy, beating in eggs well. Add creamed mixture to cake batter mixture. Spread half of this combined batter into a buttered 13-by-9 inch pan. Spread rhubarb mix over this. Combine the last 3 ingredients (sugars and cinnamon) and put 2/3s of mixture over rhubarb. Spread remaining cake batter over all. Sprinkle top with remaining 1/3 sugar mix. Bake at 350 about 40 minutes

* Testing notes: Phyllis suggests using up to 4 cups of rhubarb, depending on how much rhubarb you want in your cake. This is an excellent dessert with a wonderful tart flavor.

Phyllis Link, Alexander, N.D.,McKenzie Electric Cooperative consumer, August 2001

MANDARIN ORANGE SALAD

3 cups hot water
1 3-ounce package orange-flavored gelatin
1 3-ounce package vanilla pudding (cooking type)
1 3-ounce package vanilla tapioca pudding (cooking type)
2 3-ounce cans mandarin oranges
1 12-ounce container whipped topping

Combine hot water, orange gelatin, vanilla and vanilla tapioca pudding together. Bring mixture to boil, stirring constantly. Cook until thick and cool to room temperature. Drain and cut mandarin orange sections in 3 pieces. Add mandarin oranges and whipped topping to mixture. Refrigerate. Tastes better as it sets.

*Test notes: Cindy suggests the following variations: lime-flavored gelatin and a 16-ounce can of pineapple chunks; or strawberry-flavored gelatin and 16 ounces of cut-up strawberries. This summer salad is light and easy to make.

—Cindy Bleth, Williston, N.D., Mountrail-Williams Electric Cooperative, July 2001

PINK LEMONADE DESSERT

60 Ritz brand crackers, crumbled (or equivalent to 21/2 cups crumbled)
1/2 cup powdered sugar
1stick butter, melted
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen pink lemonade
1 8-ounce container whipped topping

In one bowl, mix together crumbled crackers, powdered sugar and melted butter. In a separate bowl, mix together sweetened condensed milk, pink lemonade (use only half of lemonade or 6 ounces) and whipped topping.

Put half of crumb mixture in a 9-by-13 pan. Then pour lemonade mixture on top of crumb layer. Put remaining crumb mixture on top. Place in freezer overnight or for at least several hours.

*Test notes: In testing, we used a 7-by-11-inch pan, which resulted in thicker pieces for serving. This dessert is refreshing, tasty and a wonderful summertime dessert.

—Mildred Elker, Minot, N.D., Verendrye Electric Cooperative consumer, July 2001

CHOCOLATE SUNDAE CRUNCH

Crust:
1 cup flour
1/4 cup brown sugar, packed
1/2 cup butter, softened
1/2 cup chopped nuts

Filling:
1 package (33/4-ounce) instant French or vanilla pudding*
1 cup milk
2 cups (1 pint) vanilla ice cream*, slightly softened

Chocolate topping:
3 tablespoons whole milk*
1/2 cup semi-sweet chocolate pieces
1/2 cup miniature marshmallows

Crust: In a large bowl, mix first four (crust) ingredients. Spread crumb mixture in 8- or 9-inch pan (ungreased). Bake at 350 degrees for 25 to 30 minutes until light brown. Cool. Then, crumble crust mixture and reserve 1/2 cup for topping. Lightly press remaining crumbs in same pan. Pour filling evenly over base, sprinkle with remaining crumb mixture. Prepare chocolate filling and refrigerate at least two hours.

Filling: Combine pudding, milk and beat for 2 minutes at low speed, scraping bowl. Add ice cream, blend at low speed until smooth.

Chocolate topping*: Combine all ingredients for chocolate topping, cook over medium heat until chocolate pieces and marshmallows melt. Drizzle over top.

*Test notes: Karen sometimes uses chocolate syrup as a quick alternative for the chocolate topping. She also suggests trying chocolate pudding, chocolate ice cream and chocolate milk instead of vanilla for chocolate lovers. In the recipe photo below, the dessert was placed in tart-sized pans. A tasty, rich dessert in honor of June, Dairy Month.

—Karen Miller, Gackle, N.D., Dakota Valley Electric Cooperative consumer. June 2001

FRUIT SLUSH

Boil together and cool:
4 cups sugar
6 cups water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice
1 12-ounce can frozen lemonade
5 mashed bananas

Mix sugar and water together until boiling; remove from heat and cool. Then, add the remaining ingredients (pineapple, orange, lemon juices and bananas) to cooled sugar and water mixture. Mix together and freeze. For serving, put one heaping ice cream scoop in glass and fill with 7 up or Squirt.

*Test notes: A sweet and refreshing summer drink. When storing fruit slush, a 5-quart ice cream pail works great.

—Delores Miller, Napoleon, N.D., KEM Electric Cooperative consumer, June 2001

RICE BUTTERMILK WAFFLES

3 eggs, separated
1 teaspoon sugar
2 cups buttermilk
1/3 cup plus 1/2 teaspoon cooking oil*
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup regular rice, cooked

In a small mixing bowl, beat egg whites with sugar until stiff but not dry. Set aside. In a large mixing bowl, beat egg yolks until thick and lemon-colored. Add buttermilk and oil. Sift dry ingredients together and stir into egg-yolk mixture. Beat only until smooth. Stir in the rice. Fold egg-white mixture into the batter. Bake in hot waffle iron. (Spray waffle iron lightly with cooking spray before baking for easier removal of waffles.) Makes 7 to 8 waffles.

*Test notes: Alberta uses canola oil instead of cooking oil as it is a healthier choice. These waffles are easy to prepare, especially if you want to serve Mom a special breakfast on Mother’s Day!

—Alberta Feser, Glen Ullin, N.D., Mor-Gran-Sou Electric Cooperative consumer, May 2001

OH-SO=EASY OATMEAL MUFFINS

1 cup buttermilk*
1 cup quick-cooking oatmeal*
1 large egg
1/2 cup brown sugar (packed)
1/3 cup vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine buttermilk, oats, eggs and sugar. Sift dry ingredients together; add to oatmeal mixture. Add oil. Put in greased muffin pans. Bake at 400 degrees 15 to 20 minutes or until nicely brown. Makes about 12 muffins.

*Test notes: Joan suggests if you don’t have buttermilk in your fridge, put 2 tablespoons vinegar in glass measuring cup and fill with milk. Let stand 5 minutes. In testing, we used Quaker Quick Oats for the quick-cooking oatmeal. To evenly distribute your muffin mixture, we used an ice cream scoop for perfect amounts each time. These tasty muffins live up to their name—oh, so easy—and are good for you, too!

—Joan Sayler, Wishek, N.D., May 2001

COFFEE CAKE

Cake mixture:
1/4 cup butter-flavored shortening or margarine
3/4 cup white sugar
1 egg
11/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Topping:
2/3 cup brown sugar
2 teaspoons cinnamon
3 tablespoons margarine
1/2 cup walnuts
2 tablespoons flour

Combine shortening, sugar, egg and beat well. Add flour, baking powder and salt, alternating with milk. Put half of dough mixture in greased 9-by-9-inch square pan*. Combine topping ingredients. Sprinkle half of topping over dough mixture. Spread rest of dough mixture over topping. Sprinkle remaining topping on top. Bake 25 to 30 minutes in 350-degree oven.

*Test notes: Bernadine also suggests using a well-greased Jell-O mold or a bundt pan. This is a rich, moist cake that may be served either warm or cold.

—Bernadine Schiele, Balfour, N.D., Verendrye Electric Cooperative consumer. May 2001

VANILLA WAFER COOKIES

Cookie dough:
1 cup brown sugar
1 cup butter, softened
2 eggs
2 tablespoons dark Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla
21/2 cups flour

Frosting:
1 envelope unflavored gelatin (such as Knox)
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn syrup
1 cup shredded coconut, toasted slightly
1 teaspoon vanilla

Cookie dough: Mix together brown sugar and softened butter.Then add eggs, dark Karo syrup, baking soda and vanilla. Mix well. Sprinkle flour on pastry sheet and rollout dough to 1/3-inch thickness. Cut with round cookie cutter. Bake at 350 degrees for 10 to 12 minutes or until light brown. Cool before frosting.

Frosting: Soften gelatin in cold water in the top of double boiler. Place over boiling water and stir until gelatin is dissolved. Then add sugar. Stir until dissolved. Remove from heat. Pour light corn syrup in a large bowl. Add vanilla and gelatin mixture. Beat at highest speed of electric mixer until frosting becomes thick and of marshmallow consistency (about 15 minutes). Drop by spoonful and spread on each cookie; sprinkle with toasted coconut.

*Test notes: During recipe testing, we chilled the dough for 30 minutes so it would be easier to work with when rolling out dough. With a hint of vanilla, this light cookie goes well with a cup of coffee or a glass of cold milk.

—Irene M. Duray, Minto, N.D., Nodak Electric Cooperative consumer, April 2001

FLORIDA KEY LIME CAKE

Cake:
1 package lemon cake mix*
1 cup water
3/4 cup oil
4 eggs
1 3-ounce package instant lemon pudding
1/4 cup Key Lime juice

Icing:
2 cups powdered sugar
1/3 cup Key Lime juice

Cake: Mix together and bake in 9-by-13-2-inch pan for 45 minutes at 350 degrees. Icing: Mix together. Pierce cake with fork while warm and pour icing mixture over cake.

*Test note: In testing, we used a cake mix with pudding. But Dave says he’s used a lemon cake mix without pudding too. This cake is an excellent, moist dessert for your special Irish man or woman!

—Dave Motl, Mandan, March 2001

Recipe revision for
GRANDMA'S GINGER COOKIES

Last month’s recipe for Grandma’s Ginger Cookies has two revised measurements for molasses and water. The recipe should read:

Dry ingredients:
31/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
Dash of salt
1/2 cup brown sugar
2/3 cup shortening
1/2 cup dark Karo syrup
1/2 cup molasses
1/2 cup water (boiling)
2 teaspoons baking soda
1 egg

Preheat oven to 350 degrees. Measure out flour, cinnamon, ginger and salt together on a piece of wax paper and set aside. Place syrup and molasses in a bowl. Mix the baking soda in boiling water and dissolve. Pour it over the syrup and molasses; stir until foamy. In separate bowl,combine brown sugar, shortening and egg. Next add the syrup mixture and dry ingredients to shortening mixture. Mix together well.Chill dough in refrigerator for about 1 hour. (This makes them easier to roll out.) Roll out dough and cut into shapes using cookie cutters. Place on an ungreased baking sheet and bake for 8 to 10 minutes. Frost with cream cheese frosting or powdered or colored sugar if you wish.

COCONUT SURPRISE CANDY

21/2 cups flaked coconut
21/2 cups confectioner's sugar
1/3 cup mashed potatoes (prepared without milk and butter)
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
Chopped walnuts (optional)

In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-inch balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then into walnuts (if desired). Return them to waxed paper until chocolate is set. Yield: About 4 dozen. (Test note: These are pretty and fun to make. In testing, we used about a cup of walnuts, chopped fine. Preparation tip: Once balls are rolled, skewer each with a toothpick, then dip in chocolate and remove toothpick. Roll in walnuts before chocolate layer sets.)

-Irene C. Smith, Lidgerwood, Dakota Valley Electric Co-op consumer, February 2001

RIBBON FINGER SQUARES

1 3-ounce package of lemon gelatin
1 3-ounce package of orange gelatin
1 3-ounce package of lime gelatin
1 3-ounce package cherry gelatin
6 ounces unflavored gelatin
1 can sweetened condensed milk Boiling water (as called for in recipe)

Step 1: Dissolve lemon gelatin and 1 package unflavored gelatin in 1 cup boiling water. Lightly butter or spray cooking spray on sides and bottom of a 9-by-13-inch pan. Pour the gelatin in the pan and refrigerate for 20 minutes, or until it begins to set.

Step 2: Milk mixture: Dissolve 2 packages of unflavored gelatin in 1 cup boiling water. Add 1 can sweetened condensed milk. Add additional boiling water to make 3 cups liquid. Pour 1 cup of the milk mixture into the pan atop the lemon gelatin; refrigerate for 20 minutes. Steps 3, 4, 5: Repeat Step 1 with each flavor of gelatin. Alternate milk and gelatin layers; refrigerate 20 minutes between each stage. Chill until final layer is set. Cut into squares and serve cold. (Test note: Making these tasty, colorful gelatin squares is easier when you get the pan level in the refrigerator and leave it there, pouring the gelatin and milk layers into the pan while it is still in the fridge. These can be eaten with the fingers. In testing as a Christmas recipe, we used red and green gelatin. Colors can be varied.)

-Darlene Knutson, Park River (Polar Communications consumer)

CRANBERRY PECAN BARS

Crust:
1 cup all-purpose flour
2 tablespoons sugar
1/3 cup butter or margarine
1 cup finely chopped pecans (use half for crust)

Topping:
11/4 cups sugar
2 tablespoons all-purpose flour
2 beaten eggs
1 tablespoons milk
1 tablespoon finely chopped orange peel
1 teaspoon vanilla
1 cup chopped cranberries
1/2 cup coconut
Remaining pecans

Crust: Combine 1 cup flour and 2 tablespoons sugar into a bowl. With a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in 1/2 cup pecans. Press flour mixture into an ungreased 9-by-13-inch pan. Bake in a 350-degree oven for 15 minutes. Topping: Meanwhile, mix together 11/4 cups sugar and 2 tablespoons flour. Stir in eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and remaining pecans. Spread over hot, partially baked crust. Bake at 350 degrees for 25 to 30 minutes. Cool in pan. Makes 36 bars. (Test note: These attractive bars will add taste, color and texture to your holiday cookie platter. Plus, they're easy to prepare.)

-Betty Renner, Mandan, Mor-Gran-Sou Electric Co-op consumer, February 2001