Desserts 2003    |    Desserts 2002    |     Desserts 2001    |     Desserts 2000

CASHEW-FIG PIE

Pie shell:
3 T. cold, unsalted butter
1 1/4 cup all-purpose flour
1/2 tsp. salt
1 T. sugar
5 T. cold, all-vegetable shortening (such as Crisco)
4-5 T. ice cold water

Cut butter into tablespoon-size lumps and place in freezer for 15 minutes. Mix flour, salt and sugar in food processor; place frozen butter and cold shortening in tablespoon-size lumps into the food processor and pulse until fats are mixed in with no lumps larger than a pea. Place mixture in a bowl and sprinkle with 3 tablespoons ice water. Using a folding motion, work the mixture with a rubber spatula until dough sticks together, adding up to 2 more tablespoons of water; this should take about one minute and dough should be wet and sticky (Note: It is better to use too much water than too little). Shape the dough into a ball, lightly flour and flatten into a four-inch disk. Wrap with plastic and refrigerate at least 30 minutes. Roll out dough. (Note: If dough has been refrigerated for more than an hour, let it warm up for a few minutes). Place dough in an 8- or 9-inch pie pan, gently pushing the dough down the sides of the pan. Trim the dough around the edge of the pan, leaving a half-inch border; fold excess dough under the edge and shape using fingers or pressing with the tines of a fork. Place in the refrigerator for 40 minutes; place in freezer for 20 minutes. Heat oven to 375 degrees. Remove pie shell from freezer and fit with a double layer of aluminum foil, fitting foil to the bottom of the pie shell and pressing against the sides. Add pie weights or dried beans to fill the inside of the shell. Bake on lower rack for about 20 minutes or until sides are set. The sides should not be moist and should be firm. Remove foil and bake another 7 minutes. Remove from oven and cool on a rack.

Filling:
3 large eggs
1 cup dark corn syrup
1/2 cup packed brown sugar
1/2 tsp. vanilla extract
1 T. bourbon or dark rum or rum extract
1/2 cup heavy cream
1/4 tsp. salt
2 T. unsalted butter, melted
5 ozs. whole cashews, toasted
5 ozs. dried white figs, halved

Preheat oven to 425 degrees. In a large bowl, whisk eggs until blended; add corn syrup, brown sugar, vanilla, bourbon, heavy cream, salt and melted butter. Fold in toasted cashews and dried figs. Over medium heat, slowly warm mixture until hot. Pour into hot, prebaked crust and bake at 425 degrees for 14 minutes. Reduce heat to 375 degrees and bake for another 20 minutes or until a knife blade comes out clean. Center should still be a bit wobbly. Cool to room temperature before serving.

December 2004

BOURBON EGG NOG

8 ozs. (1 cup) bourbon whiskey
8 cups whole milk
16 large egg yolks
1 cup granulated sugar
1/4 tsp. nutmeg
1/4 tsp. allspice
1 pinch salt
2 tsps. corn syrup
1 tsp. vanilla extract
1-2 cinnamon sticks

In a small pan, reduce 3 ounces whiskey to about 1 teaspoon. In another saucepan, heat milk to a simmer. Whisk together yolks, sugar, spices and corn syrup in a 3- to 4-quart saucepan and whisk until thick and light. Add hot milk, starting with half a cup, then slowly pouring in the rest, whisking the entire time; add the vanilla and reduced bourbon. Place over medium to low heat. Stirring constantly, cook the mixture until it goes from looking like the consistency of milk to that of light cream, coating the back of a spoon nicely. Stay under 180 degrees so the mixture doesn’t curdle. Add remaining whiskey and serve hot or cold. You can add a stick of cinnamon to each serving as a garnish. Makes 10 cups.

Decemember 2004

CRANBERRY CRUNCH

1 (16-oz.) can whole cranberry sauce
1/2 cup quick cooking rolled oats
1/4 cup all-purpose flour
1/2 cup brown sugar
4 T. butter or margarine

Spread cranberry sauce in 9-inch pie plate or square baking pan. Combine oats, flour and brown sugar. Cut in butter until crumbly. Sprinkle mixture over the cranberries. Bake 25 minutes at 350 degrees. Top with whipped cream or vanilla ice cream.

* Gretchen’s test notes: This recipe is quick and easy to prepare and the dessert was popular with everyone. Florence has also used this recipe for a salad.

Submitted by Florence Bartelson, Parshall, Member of Reservation Telephone Cooperative, November 2004

PUMPERNICKEL BREAD

3 cakes yeast or 3 packages dry yeast, regular rise
1 cup warm water
1 T. salt
3 T. caraway seeds
1 1/2 cups hot water
1/2 cup dark molasses
2 T. shortening
2 3/4 cups rye flour
3 1/2 to 4 cups white flour
Cornmeal to sprinkle pan

Soften yeast in warm water. Combine salt, caraway seeds, hot water, molasses and shortening. Cool and combine with flours, using a mixer to start, then knead, cover and let rise 1.5 or 2 hours. Divide and put into two pans that have been sprinkled with cornmeal. Let rise about 40 minutes. Brush with cold water. Bake 35 to 45 minutes at 375 degrees.

* Gretchen’s test notes: In testing this recipe, we found you may need to add more white flour if the dough is sticky. We also had to punch the dough down again once it raised in the pans. This is very delicious bread. It’s soft and moist. It would be great for a corned beef sandwich. Betty uses two round, nine-inch pie tins or cake pans or two regular bread loaf pans. You can also use a long angel food loaf pan. This can be frozen.

Submitted by Betty Steinberger, Carpio, Member of Verendrye Electric Cooperative and SRT Communications, November 2004

MAPLE PUMPKIN CHEESECAKE

3/4 cup graham cracker crumbs
2 T. margarine, melted
1 3/4 cups (15-oz. can) solid packed pumpkin
1 cup brown sugar, packed
2 (8-oz.) packages light cream cheese
1/2 cup part skim milk Ricot-ta cheese
2 T. flour
1 1/2 tsps. pumpkin pie spices
1 1/2 tsps. maple flavoring
1/2 cup undiluted evaporated skimmed milk
1/2 cup egg substitute
Chopped pecans, optional

Topping:
1/2 cup nonfat sour cream
1 T. sugar
1/4 tsp. maple flavor

Combine all ingredients.

Combine graham cracker crumbs and margarine in a small bowl, press onto bottom of 9-inch spring form pan. Beat pumpkin, brown sugar, cream cheese, Ricotta cheese, flour, pumpkin pie spice and maple flavor in large mixing bowl on high speed for one minute. Add evaporated skimmed milk and egg substitute. Beat just until blended. Pour over crust. Bake in a preheated 350-degree oven for 65-85 minutes or until knife inserted halfway between center and outer edge comes out clean. Meanwhile, prepare topping. Remove from oven, cool for 10 minutes on wire rack. Spread with topping, chill. Remove side of pan and sprinkle with pecans to serve, if desired. Serves 16.

* Gretchen’s test notes: In testing, we baked the cheesecake for 90 minutes. This is a very tasty cheesecake and everyone wanted it served with whipped cream.

Submitted by Carol Schumacher, Menoken,

CHOCOLATE ZUCCHINI CAKE

1/2 cup vegetable oil
1/2 cup margarine
2 eggs
1 tsp. vanilla
1-3/4 cups sugar
1/2 cup buttermilk
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
4 T. cocoa
2 cups zucchini
6 oz. chocolate chips

Mix together all ingredients except chocolate chips. Pour into greased and floured 9- by 13-inch baking pan. Top with chocolate chips. Bake at 350 degrees for 40-45 minutes.

* Gretchen’s test notes: This cake was very good. We made two cakes, so we could have one for our afternoon coffee break, and it was gone by 5 p.m. It’s a very moist cake.

Submitted by Sarah Ross, Bismarck, Member of Capital Electric Cooperative, September 2004

CHOCOLATE CHIP KISS COOKIES

1 bag (9-oz.) Hershey’s Kisses brand chocolates or chocolate Hershey’s Kisses with almonds
1 cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup semi-sweet miniature baking chips
Chocolate Drizzle (recipe follows)

Heat oven to 375 degrees. Remove wrappers from chocolates. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well-blended. Add flour to butter mixture; blend until smooth. Stir in baking chips. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare Chocolate Drizzle, if desired. Drizzle over each cookie. About 4 dozen cookies.

Chocolate Drizzle:
Place 1/4 cup Hershey’s semi-sweet mini baking chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at high (100 percent) 30 seconds; stir. If necessary, microwave at high an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.

* Gretchen’s test notes: We tested the cookies using the dark chocolate Kisses and found them to be very tasty. They would also be good with the almond Kisses, or any other flavors. There aren’t any eggs in this recipe, and it is very easy to prepare. These are Lisa’s favorite cookies.

Submitted by Lisa Miller, Flasher, Member of Mor-Gran-Sou Electric Cooperative, August 2004

ORANGE ZUCCHINI BREAD

Put into blender or food processor:
2 cups sugar
1 cup oil
3 eggs
1/2 cup raisins
1 orange with peel, remove ends and slice
2 cups zucchini, finely cut tsps. vanilla

Blend until smooth.

Pour into large bowl and add:
3 cups flour, sifted with soda
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt

Stir until smooth. Pour into 6 small, greased loaf pans (about 6). Bake at 325 degrees about one hour. This bread freezes well.

* Gretchen’s test notes: This recipe was very easy to make, also. My blender was too small, so I used my food processor for the first part. Then mix the rest of the ingredients in a bowl. It’s very tasty. This would be fun to make for a gift.

Submitted by Kathryn Lynch, Dunn Center, Member of McKenzie Electric Cooperative, July 2004

RHUBARB CUSTARD CAKE

Rhubarb is summer treat

Fresh rhubarb is a summertime staple in North Dakota, so Marlys Friesz, Mandan, tries several rhubarb recipes during the season, including this Rhubarb Custard Cake.

Another summertime favorite for Marlys and her husband, Clifford, is spending time with their three grown children and six grandchildren. Their grandchildren love to ride the three ponies Marlys and Clifford keep for their little visitors.

Besides cooking and baking, Marlys also enjoys crocheting and gardening.

1 box white or yellow cake mix
3 cups rhubarb
1 1/2 cups sugar
1 cup cream

Prepare cake mix as directed on package. Pour into 9- by 13-inch pan. Mix rhubarb and sugar together and pour over cake mix. Pour cream over that. Bake 50 minutes at 350 degrees. Serve with whipped cream.

* Gretchen’s test notes: This quick and easy cake took very little time to prepare and was a favorite of everyone. We found frozen rhubarb in the frozen food section of the grocery store.

Submitted by Marlys Friesz, Mandan, Member of Mor-Gran-Sou Electric Cooperative, May 2004

CHEESE BREAD

1 miniature French bread loaf
1/3 cup butter or margarine softened
1 tsp. minced garlic or garlic powder
1 tsp. dillweed (optional)
1/3 cup mozzarella cheese
1/3 cup cheddar cheese
1/3 cup Swiss cheese

Slice the French loaf three times lengthwise almost down to the bottom of the loaf with a bread knife. Mix together the butter, garlic and dill. Place in a microwave for about 30 to 45 seconds until the butter is melted. Place the bread on a 12- by 16-inch piece of foil. Using 3/4 of the melted butter mixture, brush generously on the opened sliced area of the bread. Combine the cheese together. Fill the sliced areas with the cheese mixture. Brush the rest of the melted butter mixture on top of the cheese as well as the loaf. Fold the foil over the loaf and placed in a 350 degree oven for 15 minutes. If you desire a crusted bread, open the top of the foil the last 2 minutes of baking. Serves 2.

* Gretchen’s test notes: Excellent and easy to prepare. This recipe could also be heated on the grill.

Submitted by Ron Renz, Moffit Member of Capital Electric Cooperative and BEK Communications Cooperative, May 2004

LEMONADE CAKE

1 lemon cake mix (super moist)
4 eggs
1 cup water
1 (3-oz.) package instant lemon pudding

Mix together for 4 minutes. Bake at 350 degrees for 30-35 minutes. Cool 5 minutes and poke holes in cake with wooden spoon handle. Pour glaze over warm cake.

Glaze:
1 (6-oz.) can lemonade concentrate, thawed
2 cups powdered sugar

Blend together well. Pour over warm cake.

Frosting (frost when cooled):
1 3-oz.) package instant lemon pudding
1 cup milk
1 (8-oz.) cool whip

Mix pudding and milk together and fold in cool whip.

* Gretchen’s test notes: This cake was delicious. It would be great for an open house, bridal shower or any occasion. It would also be pretty as a layer cake. It’s very easy to prepare.

Submitted by Tammy Gemar, Oakes Member of Dickey Rural Networks, May 2004

SUPER EASY BREAD MACHINE CARAMEL ROLLS

1 yellow cake mix, divided into 3 portions (1 1/3 cups mix per portion)
1 1/2 cups bread flour
2 T. vegetable oil
1 egg
3/4 cup water (room temperature)
1 tsp. quick rise yeast

Caramel mixture (per batch):
1/2 cup brown sugar
1/4 cup cream
1/4 cup dark Karo syrup

Will also use:
Butter or margarine
Cinnamon
Sugar

Divide a package of yellow cake mix into three equal portions. Each portion will have about 1 1/3 cups cake mix. This will make three batches of caramel rolls. Using a one-loaf bread machine, place the first six ingredients in the bread machine in the order required (some bread machines require dry ingredients first, while others require liquid first). Start machine on dough mode. Grease the sides of a 9-inch-square pan. Mix together the ingredients of the caramel mixture. Pour this into the pan and spread evenly. Roll out the dough to a 9- by 18-inch size. Spread with soft butter or margarine. Sprinkle with sugar and cinnamon. Roll up and cut eight equal rolls. Place cut side down on caramel mixture. Let rise for about 15-20 minutes in a warm place. Bake at 350 degrees for 15-20 minutes. Turn out of pan immediately. Use a spatula to get out any caramel left in the pan, and spread on rolls.

* Gretchen’s test notes: The liquid ingredients (water, egg and oil) should not equal more than 1 cup. If Beverly has extra cake mixture, she stores it in a container and uses it next time. These are very good rolls and taste good right out of the oven, also. Peek into the bread machine to see if it needs more flour or water. The cake mix makes them tender and delicious like bakery caramel rolls.

Submitted by Beverly Medalen, Willow City, Member of North Central Electric Cooperative, April 2004

OATMEAL FUDGE BARS

Crust:
2 cups brown sugar
3/4 cup butter
2 eggs
2 tsps. vanilla

Add: 2 1/2 cups Bisquick
3 cups quick oatmeal

Filling:
1 (12-oz.) package chocolate chips
1 (11-oz.) can sweetened condensed milk
2 T. butter
1/2 tsp. salt

Stir in: 1 cup walnuts, chopped
2 tsps. vanilla

Grease a 17- by 12-inch jelly roll pan. Preheat oven to 350 degrees. Mix brown sugar, butter, eggs and vanilla. Add Bisquick and oatmeal. Press about two-thirds of the crust mixture into pan with greased hands. Filling: Melt chocolate chips, condensed milk, butter and salt, stirring constantly until smooth. Add walnuts and vanilla to chocolate filling. Spread chocolate mixture over oatmeal mixture in pan. Drop remaining oatmeal mixture by tablespoons over top. Bake about 30 minutes. (Don’t overbake.) Cool completely, then cut into squares.

* Gretchen’s test notes: Iris says the dough should be crumbly. The bars stay moist when placed in a covered pan. These bars were very tasty.

Submitted by Iris Danielson, Fairview , Mont. , Member of McKenzie Electric Cooperative, March 2004

STRAWBERRY SALSA

2 1/2 cups fresh strawberries, finely chopped
cup green pepper, chopped
T. (scant) green onions, chopped
T. fresh parsley, minced
1/3 cup Catalina salad dressing
Dash of hot pepper sauce (if you wish)
Pepper to taste
1 or 2 T. Lime juice
Tortilla chips (or lime chips)

In a bowl, combine strawberries, green pepper, onions and parsley. Stir in salad dressing, hot pepper sauce, pepper and lime juice. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yields 3 cups.

Gretchen’s test notes: This is easy to prepare. It would be something different to serve for that Valentine’s Day party. This was a hit with the tasters.

Submitted by Bonnie Huff, Minot, Member of Verendrye Electric Cooperative, February 2004

OREO CHEESECAKE

Oreo cookies, original
(8-oz.) packages cream cheese, softened
3/4 cup sugar
eggs
Chocolate to drizzle
Whipped topping (optional)
Paper muffin liners

Place paper liners in muffin tin for 12-15 cheesecakes. Set an Oreo on bottom of each muffin liner. Beat together cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Spoon mixture over each cookie. Bake at 350 degrees for 15-20 minutes, or until center is almost set. Cool completely, then refrigerate 1 hour or overnight. Option to drizzle with melted chocolate and a dollop of whipped topping.

Gretchen’s test notes: In testing, we had enough batter to make 18 cheesecakes. They were very tasty. We put chocolate hearts on some and strawberries are also tasty. For Valentine’s Day, you could use candy hearts or cinnamon hearts for decoration. Everyone will love them.

Submitted by Brooke Sagert, Cavalier