Desserts 2004    |     Desserts 2003    |     Desserts 2001    |     Desserts 2000

CLOVERDALE HAM & CHEESE BALL

2 cups ground or sliced thin Cloverdale Teardrop Ham
1 8-ounce package cream cheese, softened
1/2 cup mayonnaise (not salad dressing)
2 tablespoons chopped dried onion*
1 teaspoon chopped parsley (optional)
2 teaspoons Tabasco sauce (optional)
1 cup chopped walnuts

Mix ham, softened cream cheese, mayonnaise, onion, parsley and Tabasco sauce together thoroughly. Chill 1 hour in refrigerator. Form into two balls. Roll in chopped nuts. Chill until ready to serve.

*Gretchen’s test notes: In testing, I used onion flakes instead of chopped dried onion. This recipe would be another great alternative for using up your leftover holiday ham. Plus, it’s easy to prepare and makes for a tasty party treat for entertaining throughout the holidays.

Submitted by Lillian A. Keplin, Belcourt, N.D., member of North Central Electric Cooperative, Bottineau, December 2002

M&M BARS

2 cups oatmeal
1 1/2 cups flour
1 cup chopped nuts
1 cup brown sugar
1 teaspoon soda
3/4 teaspoon salt
1cup butter, melted
1 3/4 cup M&M candies*
2 tablespoons vegetable oil
1 14-ounce can sweetened condensed milk

Combine oatmeal, flour, nuts, sugar, soda and salt. Mix well. Add 1 cup melted butter, stir until crumbly. Reserve 1 1/2 cups for top. Pat into 9-by-13-inch greased glass pan*. Bake 10 minutes at 350 degrees. Melt 2 tablespoons vegetable oil and add 1 1/4 cups M&M candies (reserve 1/2 cup M&M candies for top mixture). Cook over low heat until candy cracks and starts to melt. Take off heat and add sweetened condensed milk and mix. Pour over baked crust. Mix reserved crumbs and 1/2 cup M&Ms. Sprinkle over top of milk mixture and pat down lightly. Bake 20 minutes at 350 degrees.

*Gretchen’s test notes: In testing, I used a dark 9-by-13 pan and shortened the baking time by 5 minutes. I also used the holiday green and red M&Ms for a touch of Christmas! An easy-to-make bar and excellent-tasting recipe.

Submitted by Sonya Bendickson, Binford, N.D.,member of Nodak Electric Cooperative, Grand Forks, December 2002

CHOCOLATE SNACK SQUARES

24 chocolate* graham cracker squares
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup chopped almonds*
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees. Place graham crackers close together on large baking sheet. Mix butter and brown sugar in a 1-quart sauce pan. Stir over low heat until butter and sugar are melted. Stir in almonds and cherries. Spoon mixture over crackers. Bake for 8 minutes. Cool squares 5 minutes. Remove from pan and cool completely.

*Gretchen’s test notes: This is another easy and tasty recipe for the holidays. Instead of chocolate graham crackers, you could use honey- or cinnamon-flavored crackers. You may also substitute your favorite kind of nut for almonds.

Submitted by Kristin Gottfried, Sykeston, N.D., member of Northern Plains Electric Cooperative, Cando & Carrington, December 2002

ORANGE-CRANBERRY BREAD

1 large orange (equals about 1/2 cup)
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons melted butter or margarine
2 cups cranberries, coarsely chopped
3/4 cup walnuts, chopped (optional)

Preheat oven to 375 degrees. Grease a 9-by-5-inch metal loaf pan. Grate peel from orange and squeeze 1/2 cup juice. In a large bowl, combine flour, sugar, baking powder, soda and salt. In a small bowl, beat eggs with fork or wire whisk, butter, orange peel and juice. Use spoon, to stir mixture into flour mixture until batter is just blended (batter will be stiff). Fold in cranberries and nuts. Spoon batter into loaf pan. Bake 50 minutes or until toothpick inserted in center of bread comes out clean. Cool bread in pan for 10 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf.

*Gretchen’s test notes: This is an easy-to-prepare recipe that’s a wonderful addition to a holiday meal. An excellent gift idea, too!

Submitted by Ann M. Streifel, Esmond, N.D., member of Northern Plains Electric Cooperative, November 2002

PUMPKIN CRUNCH BARS

1 16-ounce can solid pack pumpkin
1 2-ounce can evaporated milk
11/2 cups sugar
4 teaspoon pumpkin pie spice
3 eggs
1/2 teaspoon salt
1 package yellow cake mix
1 cup butter or margarine (melted)
1 cup chopped pecans

Preheat oven to 350 degrees. Grease bottom of 9-by-13-inch pan. Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped cream*.

*Gretchen’s test notes: A light dessert that tastes like pumpkin pie. Besides whipped cream, a scoop of ice cream would be good also.

Submitted by Margaret Wald, Kintyre, N.D., member of KEM Electric Cooperative and BEK Communications Co-op, November 2002

ZUCCHINI NUT COOKIES

1/2 cup shortening
1 egg
1/2 cup sugar
1/2 cup brown sugar
1 cup shredded zucchini
2 cups flour
1 teaspoon soda
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1 cup chocolate chips
1 cup raisins

Cream shortening and sugar, then add egg and mix together. Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 about 15 minutes. Makes 3 dozen.

* Gretchen’s test notes: The mixture of wonderful spices makes this cookie a delicious treat. The recipe, which includes zucchini, is very moist too, thanks to this versatile vegetable!

Tamara Neumiller, Bismarck, N.D., Member of Capital Electric Cooperative, October 2002

CARROT-APPLE CAKE

Cake ingredients:
1 1/2 cups sugar
1 1/4 cups vegetable or canola oil
3 medium eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon cinnamon*
1 teaspoon baking soda
1 teaspoon baking powder
2 cups shredded carrots
1 cup chopped

Cream sugar, oil, eggs and vanilla. Sift dry ingredients and add to first mixture. Stir in remaining ingredients and pour into a greased and floured 9-by-13-inch pan. Bake at 350 for 45 to 50 minutes. When cool, frost with a cream cheese frosting.

Cream cheese frosting:
3 tablespoons butter
2 3-ounce package cream cheese
1/2 teaspoon vanilla
2 1/2 cups powdered sugar

Mix butter, cream cheese and vanilla. Add powdered sugar. Beat well until smooth. Frost cake.

* Gretchen’s test notes: In testing, I used 2 teaspoons cinnamon for a more robust, cinnamon test. This is a moist and tasty cake that’s perfect witb a steaming cup of hot cider or coffee on an autumn afternoon!

Jan Byerley, Cando N.D., Member of Northern Plains Electric Cooperative, October 2002

ICE CREAM SANDWICH DESSERT

19 ice cream sandwiches*
12-ounce carton frozen whipped topping, thawed (reserve half for topping)
11.5-ounce jar hot fudge ice cream topping*
1 cup salted peanuts (reserve half for topping)

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-by-9-by-2-inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. With teaspoon, spoon jar of fudge topping onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Gretchen’s test notes: This is a rich and fun dessert to prepare! A convenient dessert to have tucked away in the freezer for when unexpected company or relatives drop in. Kids will love this dessert made with ice cream sandwiches. In testing this recipe, I used 10 1/2 ice cream sandwiches per layer for a total of 21 sandwiches. Instead of hot fudge ice cream topping, substitute with your favorite topping.

Judy Randle, Minot N.D., member of Verendrye Electric Cooperative, August 2002

RHUBARB SLUSH

3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
3/4 cup pink lemonade (concentrate)
1 2-liter bottle of lemon-lime soda*

In a saucepan, bring rhubarb, water and sugar to boil. Reduce heat; cover and simmer until rhubarb is tender. Cool. In a blender, puree mixture half at a time. Stir in apple juice and pink lemonade concentrate. Freeze. Before serving, let sit out 45 minutes then add 1/3 cup rhubarb slush in a 10-ounce glass and fill with lemon-lime soda.

*Gretchen’s test notes: When serving, you may want to add a dash of red food coloring to the drink to brighten its appearance. Ginger says when she has company, she uses a 2-liter bottle of soda; otherwise, when serving for just one or two people, she oftentimes opens a can of soda. A refreshing summer beverage!

—submitted by Ginger Petersen, Monango, N.D.,Dakota Valley Electric Cooperative member, July 2002

GRANDMA HELEN'S ANGEL FOOD SUPREME

Cake:
1 box angel food cake mix
2 pints sherbet (choose your favorite favor)*

Frosting:
1 pint whipping cream
1/2 teaspoon vanilla
3 tablespoons granulated sugar

Prepare angel food cake according to directions on box in a sandwich loaf or angel food pan. When cool, slice into two layers. Spread each layer with one pint of sherbet that’s slightly thawed or softened. Put cake back together. Combine whipping cream, vanilla and sugar; whip until very thick. Frost cake. Place in freezer overnight or for several hours before serving.

*Gretchen's test notes: When testing this recipe, I used orange sherbet while Deana uses two different flavors—lime and raspberry. As a short cut, you may use Cool Whip for the frosting. This is an easy-to-prepare summer dessert that’s refreshing and attractive!

—submitted by Deana Peterson, Washburn, N.D., McLean Electric Cooperative and West River Telephone member, July 2002

ICED MOCHA COFFEE

4 teaspoons instant coffee granules
1 cup boiling water
1 cup milk
4 teaspoons chocolate syrup
1/8 teaspoon vanilla

Mix coffee granules with boiling water. Add milk, chocolate syrup and vanilla. Serve over ice cubes. Makes 2 cups.

*Gretchen's test notes: An excellent summer drink for when friends or neighbors drop in! If you don’t like the bitterness, Mary Lou says add a dash of sugar until it suits your tastebuds.

submitted by Mary Lou Dhuyvetter, Noonan, N.D., Burke-Divide Electric Cooperative consumer, June 2002

WHITE CHOCOLATE FRUIT PIZZA

Crust:
3/4 cup butter
1/2 cup sugar
1 1/2 cups flour

Filling:
1 10-ounce package vanilla baking chips (melted)
1/4 cup whipping cream
1 8-ounce package cream cheese

Fruit:
1 20-ounce pineapple chunks (undrained); reserve 1/2 cup pineapple juice*
1 pint fresh strawberries
1 11-ounce can mandarin oranges
2 kiwi fruit, peeled and sliced

Glaze:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
1/2 cup pineapple juice

In a mixing bowl, cream butter and sugar. Gradually add flour, mix well. Press into an ungreased 11-inch tart pan or 12-inch pizza pan with sides. Bake at 300 degrees for 25 to 30 minutes or until lightly browned. Cool. In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving 1/2 cup juice*. Set juice aside. Arrange strawberries, pineapple, oranges and kiwi over filling. In a saucepan, combine sugar, cornstarch, lemon juice and reserved pineapple juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool, brush glaze over fruit. Chill 1 hour before serving. Store in refrigerator. Yields 12 to 16 servings.

*Gretchen's test notes: Not only is this recipe a delicious dessert, but it’s also a beautiful and colorful presentation for any dinner or picnic table this summer! You could use a variety of fruits, such as blueberries, raspberries, cantaloupe or honeydew melon. When placing the fruit, be creative in your design!

submitted by Barbi Narum, Bowman, N.D., Slope Electric Cooperative consumer, June 2002

CREAM CURRANT BARS

Crust and Topping:
1 cup butter
1 cup brown sugar, firmly packed
1/4 teaspoon butter flavoring
1 teaspoon baking soda
1 3/4 cups all-purpose white flour
1 3/4 cups old-fashioned rolled oats
1/4 cup hazelnuts, crushed

Filling:
3 egg yolks
1 1/2 cups sour cream (reduced fat)
1/2 cup granulated white sugar
1/2 cup brown sugar, firmly packed
2 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 cups fresh currants (substitute blueberries)

Preheat oven to 350 degrees . In a bowl, cream together butter and brown sugar. Add butter flavoring, soda, flour, oatmeal and nuts. Pour half this mixture into a 9-by-13-inch cake pan and bake 7 minutes. Meanwhile, mix egg yolks, sour cream, sugars and cornstarch in a medium sauce pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and carefully stir in the vanilla, nutmeg and currants. Pour filing on bottom crust. Crumble remaining oatmeal mixture over top of filling and return to oven. Bake an additional 30 minutes until topping is brown.

BERRY BREAD PUDDING WITH MAPLE SAUCE

Sauce:
1 cup heavy cream
3 large egg yolks
1/4 cup maple sugar*
pinch of salt

Bread Pudding:
4 large eggs
1 cup granulated white sugar
1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups heavy cream
6 cups cubed day-old sourdough bread, crusts removed
3/4 cup raspberries
3/4 cup blackberries

Combine sauce ingredients in a small saucepan. Bring to boil over medium heat stirring constantly. Remove from heat and place pan in ice water to cool. Preheat oven to 325 degrees. In a large bowl, mix the eggs, sugar, honey, spices, salt and cream. Stir in the bread and let set for about 20 minutes. Gently stir in berries. Pour bread mixture into a buttered 9-by-13-inch cake pan. Cover tightly with foil and bake for 40 to 50 minutes. (A good test to see if the pudding is done is to insert a knife in pudding; if it comes out clean, it's done.) Let cool. Cut and serve with sauce over individual servings. Serves 12.

*Gretchen's test notes: If you have trouble finding maple sugar in the grocery store, try your nearest health-food outlet. In testing, I did substitute brown sugar for maple sugar, adding a 1/4 teaspoon of maple extract to add that rich maple taste to the sauce. Before serving the bread pudding, I warmed up the maple sauce in the microwave.

—from The Sacagawea Cookbook, May 2002

LEMON DELIGHT DESSERT

1 cup flour
1stick margarine or butter
2 3.4-ounce boxes instant lemon pudding*
1 8-ounce container of Cool Whip
3 cups cold milk
1 8-ounce package cream cheese
1 cup powdered sugar

Mix together flour and softened margarine/butter until crumbly. Press into 9-by-13-inch pan and bake at 350 degrees for 15 minutes. Cool. Mix cream cheese and powdered sugar. Add 1 cup Cool Whip. Mix. Drop onto crust mixture and spread carefully over crust mixture. Mix milk and pudding and pour over spread. Chill 15 to 20 minutes and spread desired thickness of Cool Whip on top.

*Gretchen’s test notes: This luscious dessert is easy to prepare and has a light, creamy taste! For those who like lemon, I would suggest adding a dash of lemon flavoring to punch up the flavor.

Jamie Barton, Ellendale, N.D., Dakota Valley Electric Co-op and Dickey Rural Telephone Co-op member. April 2002

PISTACHIO CAKE

Cake ingredients:
1 box white cake mix (without pudding)
3 large eggs
1 cup water
3/4 cup cooking oil
1 3-ounce box instant pistachio pudding

Combine cake mix, eggs, water, cooking oil and pudding. Grease and flour two 9-inch round cake pans (or a 9-by-13-inch cake pan). Cut wax paper and place in bottom of pans. Pour batter in prepared pans. Bake at 350 degrees for 30 minutes.

Topping ingredients:
1 3-ounce box of instant pistachio pudding
1 cup 2% milk
1 12-ounce container of whipped topping*

Mix together pudding, milk and whipped topping. Chill until it begins to set*. Place one cake on a platter and spread on a layer of topping. Place second cake on top and frost entire cake. Garnish the top with green maraschino cherry bits (for St. Patrick’s Day!), walnuts or whatever you prefer.

*Gretchen’s test notes: A light, yet moist cake that’s a quick-to-fix St. Patrick’s Day dessert. In testing, we chilled the topping for at least 4 hours to allow it to set up before spreading. Elda suggests an alternative for the 12-ounce container of whipped topping is to whip a pint of whipping cream.

Elda Erbele, Lehr, N.D., KEM Electric Cooperative and BEK Communications Cooperative consumer, March 2002

DOUBLE CHOCOLATE COOKIES

1 12-ounce bag semi-sweet real chocolate chips*
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Melt half package of chocolate chips on stove or in microwave. Mix together shortening, white sugar, brown sugar, eggs and vanilla. Add melted chocolate chips to mixture. Then add flour, baking soda and salt. Mix well. Stir in remaining chocolate chips. Drop by teaspoon onto cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Makes about 36 to 40 cookies.

*Test notes: This cookie recipe is easy to prepare and includes ingredients you find on hand in your cupboards.

Submitted by Karen Sollin, Bottineau, N.D.,North Central Electric Cooperative consumer, February 2002

CRANBERRY CREAM PIE

1 quart of French vanilla ice cream
1 ready-made graham cracker pie crust*
2 cups fresh or frozen cranberries
1 cup sugar
1 cup heavy cream
1/2 cup chopped pecans
1 8-ounce can whole cranberries (for garnish)*

Soften ice cream; spoon into pie pan, pressing ice cream to conform to crust. Freeze until firm. Chop fresh or frozen cranberries in blender. Add sugar, mix well. Place in freezer for a short time. Meanwhile whip cream until stiff. Remove cranberry mixture from freezer and gently fold whipped cream into the cranberry mixture. Add chopped pecans. Place in freezer for an hour or so to set. Remove from freezer and spoon onto ice cream in crust; freeze overnight or at least another 4 hours or more. Garnish with canned whole cranberry sauce around the pie.*

*Test notes: In testing, we made a welt (pictured on opposite page) on the top of the cranberry cream mixture to put the cranberries in for an attractive garnish. This is a very tasty pie and keeps well in the freezer.

Submitted by Alice Bezdicek, Manning, N.D., West Plains Electric Cooperative consumer, February 2002

TEN-DOLLAR DIP

1 16-ounce container of sour cream
2 8-ounce containers of cream cheese
1 8-ounce container of Ranch-flavored potato chip dip
4 1/4 can of shrimp*
1 6-ounce can black olives (finely cut)*

Mix top three ingredients till blended smooth. Drain liquid from shrimp and olives before adding to mixture. Chill well and serve with chips.

*Test notes: In testing, we used two 4.5-ounce cans of chopped ripe black olives, as well as the cans of “broken shrimp.” As an alternative to black olives, substitute Spanish stuffed green olives. To give the dip extra zip, add a hint of cocktail or horseradish sauce.

—Margi Engelter, New Salem, N.D., Mor-Gran-Sou Electric Co-op and West River Telecommunications Co-op consumer, January 2002

RIBBON FUDGE BARS

3 quarts popped popcorn
116.5-ounce jar Mrs. Richardson’s hot fudge*

Melt these three ingredients together:
3 tablespoons butter
1 cup butterscotch chips
4 cups mini-marshmallows

Add melted mixture* to popcorn and mix. Pat half of mixture in bottom of 9-by-13-inch greased pan. Spread hot fudge over bottom layer. Top with half of popcorn mixture still in bowl. Cut into bars.

*Test notes: In testing, we used butter cooking spray in the mixing bowl and on the mixing spoon to keep the mixture from sticking. To make it easier to pour the hot fudge from the jar, heat the fudge (without the metal cap!) in the microwave for about 30 seconds. As a healthy alternative, use Mrs. Richardson’s Fat-Free Hot Fudge topping. Leanne suggests refrigerating the bars so they set better. She also puts butter or margarine on her hands when mixing popcorn with the mixture. Instead of a 9-by-13-inch pan, use a springfoam, angel food or 9-by-9-inch pan.

—Leanne Campbell, Grafton, N.D., January 2002