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Desserts 2004 | Desserts 2002 |
Desserts 2001 | Desserts 2000
JUMBO CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter or margarine, softened
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light-brown sugar
2 eggs
2 tsps. vanilla
1 12-oz. bag semi-sweet chocolate chips
1 1/4 cups chopped nuts (optional)
Heat oven to 325 degrees. Combine flour, baking soda and salt in bowl. Beat the butter, peanut butter and sugars in a large bowl until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended. Stir in flour mixture until blended. Add chips and nuts. Using a quarter-cup measure, drop dough onto large ungreased cookie sheets about 2 inches apart. Bake at 325 degrees 15-17 minutes until golden brown around edges and lightly colored on top. Remove baking sheets to rack to cool about 3 minutes. Remove cookies with a metal spatula to sheet of aluminum foil to cool completely.
Gretchen’s test notes: This is an excellent recipe and I’m sure Santa will love these cookies. This recipe makes about three dozen. Mary Lou always makes a double batch.
Submitted by Mary Lou Dhuyvetter, Noonan, Member of Burke-Divide Electric Cooperative, December 2003
EASY HOLIDAY CHOCOLATE FUDGE
4 1/2 cups sugar
1 12-oz. can evaporated milk
3 cups chocolate chips (semi-sweet or real)
1 T. vanilla
1 cup nuts, coarsely chopped
Boil together sugar and milk for 7 minutes, stirring constantly. (It scorches easily.) Remove from heat, add chocolate chips and vanilla, then beat with an electric mixer until chips are all melted and all ingredients are blended. Add nuts. Pour into a buttered 9- by 13-inch pan. It freezes well.
* Gretchen’s test notes: In testing, we boiled the fudge for seven minutes on medium heat. After the first six minutes, we turned the heat off but let it boil for one more minute on the stove, stirring constantly. We used the real chocolate chips. This is very tasty.
Submitted by Margaret Wald, Kintyre, Member of KEM Electric Cooperative and BEK Communications Cooperative, December 2003
POLENTA
2 cups cornmeal
6 cups chicken stock or broth
1 T. fresh rosemary (optional)
2/3 cups Parmesan
4 T. butter
Put cornmeal in bowl. Add enough chicken stock to cornmeal to make a smooth paste. Stir with a whisk. Place remaining stock in two-quart saucepan and bring to a boil. Add cornmeal stock mix all at once. Cook, over medium heat, stirring constantly. When it becomes thick, add rosemary, Parmesan and butter. Stir until combined and butter is melted. Taste for seasoning.
CAGED APPLE
2 Granny Smith apples
1 Puff pastry, thawed
1/4 cup brown sugar
2 T. raisins
2 T. dried cranberries
1/2 tsp. cinnamon
Peel and cut apples in half, lengthwise. Remove seeds, making a hole about the size of half a walnut where seeds were. Cut pastry into four, four-inch squares. Cut off corners to create oblong pastry. Roll pastry somewhat thinner. Perforate dough, using alternating slices. Fill hole in apple with mixture of brown sugar, raisins, cranberries and cinnamon and pack firmly. Place flat side of apple down onto dough and wrap pastry around apple. Place in pan and bake at 350 degrees for approximately 30 minutes or until apple is soft and pastry is browned.
SALTED PEANUT CHEW BARS
1 box yellow cake mix, with pudding in the mix
1/3 cup margarine
1 egg
3 cups miniature marshmallows
Beat cake mix, margarine and egg on low speed until crumbly. Press into a 9- by 15-inch pan. Bake 12 to 18 minutes. Sprinkle marshmallows on top and put into oven for 1 to 2 minutes or until marshmallows melt. Cool.
Topping:
2/3 cup white corn syrup
1/4 cup margarine
2 tsps. vanilla
12 ounces peanut butter chips*
2 cups Rice Krispies cereal
2 cups salted peanuts
Heat corn syrup, margarine, vanilla and chips until smooth, stirring constantly. Remove from heat. Stir in cereal and peanuts and spoon over marshmallows. Chill and cut.
Gretchen’s test notes: In testing, we used a package of peanut butter and milk chocolate morsels. Rose serves these delicious bars, along with a scoop of ice cream, to her card club. They are very good and were a real hit with our taste-testers. They are easy to prepare, too.
Submitted by Rose Eberle, Hague, October 2003
FROZEN APPLE COFFEECAKE
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
4 ozs. cream cheese
1 1/2 cup applesauce
2 cups flour
Cream shortening, sugar, eggs and vanilla. Add baking powder, soda, salt, cream cheese and applesauce. Beat. Mix in flour. Pour into two, 9- by 9-inch pans.
Mix and sprinkle over batter:
2 T. butter, melted
3/4 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
Place pans into freezer bags and freeze. Bake frozen coffeecakes in 350-degree oven for about 35 minutes or until an inserted toothpick comes out clean.
* Gretchen's test notes: We tested in 8- by 8-inch pans and it took an additional 20 minutes to bake. Kathy has also made the cake using three pie tins to share with friends. She graciously delivered one to us for tasting. It's a very good cake and I would make it again.
Submitted by Kathy Sougstad, Mandan,
RHUBARB ROLL
1 cup honey
2 cups water
2 3/4 cups whole wheat flour
4 1/2 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 cup milk
1 cup strawberries, sliced
2 cups rhubarb, cut into half-inch pieces
1/3 cup dark unrefined sugar
1 T. butter
1/2 tsp. cinnamon
Combine honey and water in 9- by 13-inch pan and place over heat until honey is dissolved. Remove from heat and let stand while preparing other ingredients. Mix flour, baking powder and salt. Blend well. Cut in butter with pastry knife until mixture resembles coarse meal. Add milk and stir with a fork until all ingredients are moistened. Turn out onto a lightly floured surface and knead. Roll out. Spread evenly with rhubarb and strawberries. Sprinkle with sugar and cinnamon and dot with butter. Roll up lengthwise and seal edges. Cut into 12, one-inch slices. Place cut side down in pan containing honey/water mixture. Bake at 450 degrees for 25-30 minutes. Serve warm with cream.
* Gretchen’s test notes: In testing, we used brownulated sugar. You could also use the dark brown sugar. Mary uses Sucanot sugar which she purchases from a food co-op. You could substitute white flour or white sugar. This is good served with ice cream or whipped cream.
Submitted by Mary Knutson, Dunseith, Member of North Central Electric Cooperative and SRT Communications, August 2003
GOOD BANANA BARS
1 stick margarine or butter
11/2 cups sugar
2 eggs
31/2 cups or 3-4 mashed bananas
3/4 cups sour cream
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda
Cream together margarine, sugar and eggs. Mix together bananas, sour cream and vanilla. Mix dry ingredients and add to banana mixture, then add to creamed mixture. Pour into greased, but not floured, 10- by 15-inch pan. Bake at 350 for 20 to 30 minutes.
Frosting:
Beat cream cheese, margarine and vanilla until creamy. Add powdered sugar. Beat until light and fluffy. Spread over bars. Serves 30.
* Gretchen's test notes: Very tasty bars. Mary also said she adds 1/2 cup dates for flavor.
Submitted by Mary Carlson, Grafton, Member of Nodak Electric Cooperative, July 2003
APPLE SPICE BARS
2 eggs
1/2 cup applesauce
1 box (18.25-ounce) spice cake mix
1 cup chopped pecans
Mix first three ingredients in a bowl until well-blended. Stir in pecans. Spread in a greased and floured 11- by 15-inch pan. Bake 25-30 minutes at 350 degrees.
Caramel Nut Topping
1/3 cup soft butter
2/3 cup brown sugar
1/4 cup ice cream
1/2 cup chopped pecans
Mix all ingredients and spread on bars after they are baked. Broil in oven until mixture is bubbly and brown. Cool and cut into bars.
* Gretchen's test notes: Very tasty bars. In testing, we used sweetened applesauce. I sprayed the back of a spoon with oil to use to spread the bars more easily. Additional applesauce may make the bars easier to spread.
Submitted by Priscilla Backstrom, Maddock, Member of Northern Plains Electric Cooperative, June 2003
GRANOLA MIX
1/2 cup honey
1/2 cup oil
1/2 cup water
1/2 cup brown sugar
2 teaspoons vanilla
1 1/2 teaspoon cinnamon
3 cups barley cereal, uncooked
2 cups rolled oats
3/4 cup rolled wheat
3/4 cup raw wheat germ
1/2 cup sunflower seeds and/or 3/4 cup pecans, almonds, peanuts or walnuts (raw, optional)
1/4 cup soy grits and/or lecithin
1 cup raisins
1 cup dried cranberries (optional)
Preheat oven to 350 degrees. Lightly grease a large roasting pan or two 13- by 9-inch baking pans. Combine honey, oil, water, brown sugar and vanilla; heat until mixture is thin. Combine all other ingredients except raisins and cranberries. Pour heated liquid mixture over dry ingredients and mix well.
Spread in prepared pan(s) and bake for 30 minutes, stirring every 10 minutes. Can also be baked at a lower temperature until dried. Remove from oven and add raisins and cranberries. Mix and cool thoroughly. Store in jars or a plastic bag. Makes approximately 12 cups.
* Gretchen’s test notes: I ground soybeans in a coffee grinder to make the soy grits. I also substituted a five-grain cereal that included rolled wheat because rolled wheat was not available. This is good served with yogurt.
Submitted by Irene Eslinger, Coleharbor, Member of McLean Electric Cooperative. May 2003
BLUEBERRY CREAM MUFFINS
4 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen blueberries
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients until just moistened. Fill greased muffin tin or paper-lined muffin tin two-thirds full. Bake at 400 degrees for 20 to 25 minutes or until done. Check muffins after 20 miniutes. Makes about 24 muffins.
* Gretchen’s test notes: These are very tasty and moist muffins.
Submitted by Karen Knutson, Lemmon, S.D.,
APRICOT GLAZE
1 12-ounce jar apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup cooking sherry
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon ground ginger
In a saucepan, combine all the ingredients. Cook over medium heat until glaze starts to bubble around the edges. Stir often to blend. Drizzle over ham and slice. May serve extra glaze on the side.
* Gretchen"'s test notes: I tested this recipe with a 5-pound Cloverdale Teardrop Ham. This is a very tasty sauce to add to a flavorful Cloverdale ham. Your Easter guests will love it!
From Cloverdale Foods Web site, www.cloverdalefoods.com
LEMON CHEESE BARS
Crust ingredients:
1 package (18.25-ounce)
1/3 cup vegetable oil
1 large eggs
Topping ingredients:
1 8-ounce package cream cheese
1/3 cup sugar
1 egg
2 tablespoons fresh lemon juice*
Crust:
Beat cake mix, oil and egg in mixing bowl; pat into 9-by-13-inch pan. Reserve 3/4 cup mixture to place on top. Bake crust 13 to 14 minutes at 350 degrees.
Topping:Beat cream cheese, then add 1/3 cup sugar, 1 egg and 2 tablespoons fresh lemon juice. Beat till combined. Spread filling on top of baked crust. Put reserved cake mix on top of filling. Bake 14 to 15 minutes, until light brown. Cool and cut into bars.
* Gretchen"'s test notes: You may substitute lemon concentrate for the fresh lemon juice, as your grocer may not always have fresh lemons in stock. This is a light, easy-to-prepare recipe.
Muriel Smith, Powers Lake, N.D., Member of Burke-Divide Electric Co-op, April 2003
PARTY MINT PIE
30 large marshmallows
1/2 cup milk
1 teaspoon peppermint flavoring
A few drops of green food coloring
1 8-ounce container of Cool Whip
1 chocolate cookie crumb pie crust, such as Oreo
1 Hershey's chocolate bar
Heat marshmallows and milk in the microwave or in a double boiler. Stir to blend. Remove from heat and cool to room temperature. Add flavoring, a few drops of food coloring and Cool Whip. Stir to blend. Pour into crumb pie crust. Chill for several hours. Garnish with shaved chocolate curls.
*Gretchen's test notes: This is a light and refreshing dessert. You could use different flavorings instead of peppermint, such as lemon or almond. You may also use different food colorings.
Submitted by Mary Ann Broschat, Fessenden, N.D., Member of Northern Plains Electric Cooperative, March 2003
CHOLOCATE STREUSEL BARS
1 3/4 cup all-purpose flour
1 cup sugar
1/4 cup cocoa
1/2 cup margarine or butter
1 egg
1 14-ounce can sweetened condensed milk
2 cups or 12-ounce package sweet chocolate chips, divided
1 cup coarsely chopped walnuts
Preheat oven at 350 degrees. In large bowl, stir together flour, sugar and cocoa. Cut in margarine until mixture resembles coarse crumbs. Add egg, mix well. Reserve 11/2 cups of mixture for topping. Press the remaining mixture into a greased 9-by-13-inch pan* and bake 10 minutes* at 350 degrees. In microwave bowl, place condensed milk and 1 cup chocolate chips, set microwave on high for 1 to 1 1/2 minutes or until chips are melted and mixture is smooth. Pour over crust. Add nuts, rest of chocolate chips (1 cup) to reserve topping mixture, sprinkle over top. Bake 20 minutes* more, cool and cut into bars.
*Gretchen's test notes: These tasty chocolate bars are easy to prepare. In testing, I sprayed the pan with cooking spray. If using a dark pan, be sure to adjust your time, as the bars will bake faster.
--Submitted by Bernadine Schiele, Balfour, N.D., Member of Verendrye Electric Co-op and SRT Communications, February 2003
LIGHT CHEESE CAKE WITH FRESH STRAWBERRIES
1 French vanilla cake mix
4 ounces fat-free cream cheese*
1/2 cup powdered sugar
1 3-ounce box cheesecake instant pudding, divided
1 12-ounce Cool Whip Free, divided
1/4 cup milk
1-pound fresh strawberries*
Cake:
Make French vanilla cake mix in two 9-inch round pans as directed on box.
Filling: Mix the softened cream cheese, powdered sugar, 1/2 cup Cool Whip Free, and 2 tablespoons of the pudding, beat on medium speed until fluffy.
Frosting:
Mix the remaining Cool Whip Free, the remaining pudding and 1/4 cup milk. Beat by hand until smooth.
Assembly: Put the entire filling between the cake layers and cover the filling with fresh sliced strawberries. Put all of the frosting on top of the cake (none on the sides) and arrange and decorate fresh sliced strawberries on top of the frosting. Refrigerate.
Gretchen's test notes: An attractive, delicious layered cake. In testing, I purchased an 8-ounce package of fat-free cream cheese and used half. I chilled the cake overnight and added the fresh, sliced strawberries on top before serving. You may also substitute frozen whole strawberries.
--Submitted by Betty Bina, Emerado, N.D., Member of Nodak Electric Co-op, February 2003
YUM-YUM SNACK MIX
1/2 cup margarine
1 cup brown sugar
1/2 cup white syrup
3 cups CrispIx cereal
1 1/2 cups Honey Nut Cheerios
1 1/2 cups peanuts*
1 1/2 cups pretzels
Combine Crispix, Honey Nut Cheerios, peanuts and pretzels in a large bowl. Set aside. Put margarine, brown sugar and white syrup in pan on medium heat. Stir constantly. Bring to boil for two minutes. Spray a large paper sack (like a grocery bag) with cooking spray, such as Pam. When the mixture is finished boiling, pour over dry ingredients in bowl and mix thoroughly. Then pour the mix into the clean, sprayed paper bag. Fold the bag shut and place in microwave. Microwave on high for 1 1/2 minutes. Using oven mitts (bag may become hot), shake bag. Microwave another 1 1/2 minutes. Shake bag. Microwave 2 minutes, pour out onto a cookie sheet to cool. Break up into bite-size pieces as it's cooling. Store in an airtight container.
*Test notes: Instead of peanuts, Carlene also uses cashews or almonds. An excellent snack mix for the holidays, Super Bowl parties or at the lake.
Submitted by Carlene Rothschiller, Dickinson, N.D., Member of Mor-Gran-Sou Electric Co-op, Flasher, and Consolidated Telcom, Dickinson, January 2003
BUTTERFINGER DESSERT
1 angel food cake mix
1 quart vanilla ice cream, softened (or nonfat frozen yogurt)
2 packages instant vanilla pudding
2 cups milk
8 ounces Cool Whip
3 Butterfinger candy bars
Bake angel food cake mix as directed. Cool. Tear up cake into bite-sized pieces and spread into a 9-by-13-inch pan. Mix pudding with milk and add softened ice cream. Mix well. Spread over cake. Top with Cool Whip and crushed Butterfingers. Chill at least 4 hours*.
*Test notes: This is a rich and scrumptious ice cream dessert the whole family will enjoy! In testing, we found the dessert sets up better when chilled overnight.
Submitted by Jinny Barth, Bismarck, N.D., January 2003
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