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Apple Crisp
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Ingredients
Method
Mix together sugar and flour; coat apples. Place in a greased 8-inch pan.
Topping:
Ingredients
Method
Mix together sugar, cinnamon, flour and butter with pastry blender. Add quick oats; mix. Sprinkle over apples. Bake at 350 degrees for 40–45 minutes.
Wilma Weisz, Ft. Wayne, Ind.
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Cherry Refrigerator Dessert
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First Layer:
Ingredients
Method
Combine flour, sugar and butter; press into a 9x13-inch pan. Bake at 350 degrees for 15 minutes; cool.
Second Layer:
Ingredients
1 (8-ounce) package cream cheese, softened
2/3 cup confectioners’ sugar
1 (9-ounce) carton non-dairy whipped topping
1 can cherry pie filling
Method
Beat together cream cheese, sugar and whipped topping. Spread over cooled baked crust; chill. Spoon pie filling over cream cheese mixture. Keep refrigerated.
Peggy Moss, Ft. Wayne, Ind.
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Cherry Squares
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Ingredients
1 cup butter
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon lemon extract
2 cups flour
1 (15-ounce) can cherry pie filling
Confectioners’ sugar
Method
Cream together butter and sugar. Add eggs and extracts; beat until fluffy. Stir in flour; mix well. Spread batter in greased 10x15-inch or 12x15-inch pan and mark into 24 squares with a knife. Drop 3–4 cherries in the center of each square. Bake at 350 degrees for 40 minutes. Cool. Sprinkle with confectioners’ sugar; cut into 24 squares.
Laura Scott, Ft. Wayne, Ind.
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English Trifle
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Ingredients
1 (4-serving size) package custard
Pound cake (See Butter Poundcake recipe in Cakes and Candy section)
4 ounces sherry
2 ounces brandy
Grated lemon rind
2 ounces slivered almonds
1 cup raspberry preserves
1 (16-ounce) can chunk pineapple, drained
12 macaroons, crushed
1 pint heavy cream,
1 tablespoon sugar
Method
Prepare custard according to package directions; refrigerate until set. Pour custard into the bottom of a trifle dish or other deep bowl. Slice pound cake into 1x3-inch slices and arrange over the custard and against the sides of the bowl. Moisten with sherry and brandy. Sprinkle with lemon rind and almonds. Spoon preserves on top of that and arrange crushed macaroons and pineapple over preserves. Whip cream with sugar and spoon on the top. Sprinkle with additional almonds, if desired.
Cynthia McClain, Indianapolis, Ind.
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Four-Layer Dessert
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Ingredients
First layer
1 cup flour
1/2 cup chopped nuts
1 stick softened margarine or butter
Combine ingredients and press into a 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.
Second layer
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
Blend ingredients well and spread on top of first layer.
Third layer
2 pkg. (3 ounces) instant pudding mix any flavor
3 cups cold milk
Mix pudding and milk and pour over second layer.
Fourth layer
Spread the rest of the 9-ounce carton of Cool Whip on top.
Audrey Maasch, Rockford, Ill.
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Hazelnut Frangelico
Cheesecake Crust
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Ingredients
1 cup flour
2 tablespoons chopped toasted hazelnuts (see note)
2 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter or margarine, softened
2 tablespoons milk
Method
Mix together flour, nuts, sugar and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle with milk and stir until mixture clumps together to form a dough. Form into a ball, flatten, then press evenly over bottom and up two inches of sides of springform pan. Refrigerate at least 30 minutes.
Filling:
Ingredients
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
3 large eggs
3/4 cup sugar
1/4 cup chopped toasted hazelnuts
2 tablespoons Frangelico (hazelnut liqueur)
1 teaspoon fresh lemon juice
Method
Beat cream cheese with electric mixer on medium speed until smooth and creamy. Add sour cream, eggs, sugar, nuts, liqueur and lemon juice; beat until thoroughly blended. Pour into pastry-lined pan. Bake at 350 degrees for 50 minutes until firm to the touch. Remove from oven and leave at room temperature five minutes.
Topping:
Ingredients
1 cup sour cream
1/4 cup confectioners’ sugar
1 tablespoon Frangelico
1 teaspoon fresh lemon juice
Whole hazelnuts
Method
Mix together sour cream, sugar, Frangelico and lemon juice. Spread evenly over cheesecake. Return to oven and bake five minutes. Cool on rack 20 minutes, then refrigerate until cold before removing insides of pan. Garnish with whole hazelnuts. Makes 12 servings.
Note:
To toast nuts, spread in shallow baking pan. Bake at 350 degrees for 8–10 minutes until skins start to brown. Turn out onto clean kitchen towel. Wrap and let stand one minute. Rub off most of skins. Cool before chopping.
Mary Snyder, Cincinnati, Ohio
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Ice-Cream-Filled Cream Puffs
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Ingredients
1 cup water
1/2 cup margarine or butter
1 cup flour
4 eggs
Ice cream or vanilla pudding
Chocolate Fudge Sauce or Chocolate Icing (recipes follow)
Method
Heat water and margarine to rolling boil. Mix in flour; stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat and cool for 10 minutes. Beat in eggs all at once. Continue beating until smooth. Drop dough by scant 1/4 cupfuls three inches apart on ungreased cookie sheet. Bake at 400 degrees until puffed and golden, 35–40 minutes. Cool away from drafts. Cut off tops. Pull out any filaments of soft dough. Fill puffs with ice cream. Replace tops. Drizzle with Chocolate Fudge Sauce or if filling with pudding, drizzle with Chocolate Icing.
Chocolate Fudge Sauce:
Ingredients
Method
Heat chocolate, sugar and water over low heat, stirring constantly until chocolate and sugar are melted. Remove from heat. Stir in half and half. Drizzle over ice-cream-filled cream puffs.
Chocolate Icing:
Ingredients
1 ounce chocolate
1 teaspoon butter, melted
2 tablespoons boiling water
1 cup confectioners’ sugar
Method
Melt chocolate and butter together. Blend in water and sugar. Beat only until smooth, not stiff. Drizzle over pudding-filled cream puffs.
Marge Dostal, Indianapolis, Ind.
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Key Lime Cheesecake
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Ingredients
1 cup key lime curd (see recipe below)
Lime crust (see recipe below)
4 packages (8 ounces each) cream cheese, softened
3/4 cup confectioners’ sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons grated lime peel
2 tablespoons lime juice
2 tablespoons cornstarch
1 cup sour cream
Method
Prepare Key Lime Curd and Crust. (Recipes below)
Heat oven to 425 degrees.
Beat cream cheese and sugars in a large bowl with electric mixer on medium speed until smooth. Beat in eggs, one at a time, on low speed just until well blended. Beat in lime peel, lime juice and cornstarch. Fold in sour cream until blended. Pour over baked crust.
Bake 47-52 minutes or until center is set and top is golden. Cool in pan on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover and continue refrigerating for at least 9 hours, but no longer than 48 hours.
Run metal spatula along side of cheesecake to loosen. Remove side of pan. Spread Key Lime Curd over top of cheesecake. Refrigerate any remaining dessert.
Lime Crust
1/2 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour
1 tablespoon grated lime peel
1 teaspoon vanilla
Heat oven to 400 degrees. Grease bottom and side of 10 x 3-inch springform pan with shortening. Beat sugar and butter in medium bowl with electric mixer on medium speed until smooth. Beat in remaining ingredients on low speed just until crumbly. Press evenly in bottom of pan. Bake 13-16 minutes or until light, golden brown; cool.
Key Lime Curd
1 cup sugar
1 tablespoon finely shredded lime peel
1 cup key lime juice
3 tablespoons butter, cut up
3 large eggs, slightly beaten
Mix sugar, lime peel and key lime juice in heavy 1-1/2-quart saucepan with wire whisk.
Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (Do not boil).
Immediately pour into 1-pint container. Cover and store in refrigerator up to 2 months.
Note: If desired, you may add a couple of drops of green food coloring to the key lime curd to make it look “limey.” To make the curd smoother, strain it through a sieve. If you are using a pan with a removable side for the cheesecake, make sure to wrap the bottom seam with aluminum foil around the outside. Otherwise, your cheesecake will leak out of the pan.
Sharon Swanson, Indianapolis, Ind.
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Knee Patches
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Ingredients
Method
Beat eggs; add cream. Sift together flour and salt; stir into egg mixture making a soft dough. Take a piece of dough (the size of a marble) and roll out as thin as possible. Fry in hot oil (375 degrees) until brown. Drain and dust with confectioners’ sugar
Indianapolis, Ind. congregation
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Lemon Layered Dessert
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First Layer:
Ingredients
1 cup flour
1/2 cup margarine, melted
1/2 cup chopped nuts (optional)
Method
Mix together flour, margarine and nuts; press into oblong baking dish. Bake at 350 degrees for 15–20 minutes; cool.
Second Layer:
Ingredients
1 cup confectioners’ sugar
1 cup non-dairy whipped topping, thawed
1 (8-ounce) package cream cheese, softened
Method
Mix together sugar, whipped topping and cream cheese; spread on first layer.
Third Layer:
Ingredients
Method
Make pudding with milk; spread on second layer; top with whipped topping.
Rowena Goad, Ft. Wayne, Ind.
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Miniature Cherry Cheesecakes
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Ingredients
Method
Combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto bottom and up sides of each cup.
Filling:
Ingredients
2 (3-ounce) packages cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 (21-ounce) can cherry pie filling
Method
Beat cream cheese and sugar until smooth. Mix in milk and vanilla; add egg and beat on low just until combined. Spoon about 1 tablespoon into each cup. Bake at 325 degrees for 15–18 minutes or until set. Cool for 30 minutes. Carefully remove from pans; cool completely. Top with pie filling. Store in refrigerator. Makes 2 dozen.
Kathy Lausted, Menomonie, Wis.
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Peanut Butter de Marbelous
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Crust:
Ingredients
Method
Cream together brown sugar, peanut butter and butter. Add flour to make crumbs. Place in a 13x9-inch pan. Bake at 350 degrees for 10–15 minutes. Remove 1/2 cup for topping; press rest in pan.
Filling:
Ingredients
1 (8-ounce) package cream cheese
1/2 cup sugar
1/4 cup peanut butter
1 teaspoon vanilla
2 eggs
1 cup whipped cream
1 cup chocolate chips
2 tablespoons corn syrup
Method
Combine cream cheese, sugar, peanut butter and vanilla. Beat until creamy. Add eggs, one at a time; mix well. Fold in whipped cream; set aside. Melt chocolate; stir in corn syrup. Pour cream cheese filling over crumb crust. Drizzle chocolate over filling. Sprinkle with reserved crumbs. Freeze at least two hours before serving.
Rachel Venish, Ft. Wayne, Ind.
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Pistacchio Dessert
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Ingredients
1 cup flour
1/2 cup butter
2 tablespoons sugar
1/4 cup chopped nuts
Method
Combine above ingredients and pat into 9x13 inch pan. Bake at 375 degrees for 15 minutes or longer.
Ingredients
1 8-ounce pkg. cream cheese
2/3 cup powdered sugar
1/2 large carton Cool Whip
Method
Cream sugar and cheese, fold in Cool Whip. Spread on cooled crust.
Ingredients
2 pkgs. instant pistacchio pudding
2 1/2 cups milk
Method
Heat milk and pudding together, spread over second layer. Put other half of Cool Whip on top. Sprinkle with chopped nuts. Option: can use chocolate pudding.
Lorna Travis, Rockford, Ill.
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Quick Apple Squares
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Ingredients
1 cup whole-wheat flour
1/4 cup soy flour
1 teaspoon cinnamon
1/2 cup honey
Pinch nutmeg
1/4 cup butter, softened or oil
2 cups chopped apples
1/2 cup coarsely chopped nuts
2 eggs
Whipped cream
Method
Combine flours, cinnamon, honey, nutmeg, butter, apples and nuts. Batter will be very stiff. Separate eggs and beat whites very stiff. Without washing beaters, beat yolks until fluffy. Fold yolks into whites, then gently fold egg mixture into flour mixture so as to not deflate the stiff whites. Bake in a greased 13x9-inch baking dish at 350 degrees for 30 minutes or until nicely browned. Cut into squares and top with whipped cream.
Elaine Schaefer, Indianapolis, Ind.
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Rhubarb Crunch
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Ingredients
1 cup flour
1 cup brown sugar
1 cup oatmeal
1/2 cup melted butter or margarine
1 teaspoon cinnamon
1/4 teaspoon salt
4 cups finely diced rhubarb
1 cup sugar
2 tablespoons corn starch
1 cup water
1 teaspoon vanilla
Method
Mix together flour, brown sugar, oatmeal, butter, cinnamon and salt. Place half on the bottom of a greased 9x9-inch baking dish. Add the rhubarb. In a saucepan, combine sugar, corn starch, water and vanilla; cook until hot. Pour over rhubarb. Top with remaining oatmeal mixture and bake at 350 degrees for 45–60 minutes.
Peggy Moss, Ft. Wayne, Ind.
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Sorbet Torte
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Ingredients
1 package (5.5 ounces) shortbread cookies, coarsely crumbled (about 1 1/2 cups) *
3/4 cup sweetened flake coconut
1/2 cup pistachio nuts, coarsely chopped
3 cups mango sorbet **
3 cups raspberry sorbet **
3 cups lemon sorbet **
*Walker’s Shortbread cookies are unleavened.
** You can substitute other flavors of sorbet for the above.
Method
1. Combine cookie crumbs, flake coconut and pistachios in a medium-size bowl.
2. About 30 minutes before starting to prepare the torte, remove the mango sorbet from the freezer and let stand at room temperature until softened enough to be spreadable.
3. Spread the softened mango sorbet evenly over bottom of 9 x 13 inch springform pan. Sprinkle with half the crumb mixture. Place in freezer until firm.
4. About 30 minutes before adding second layer to torte, remove raspberry sorbet from freezer to soften at room temperature.
5. Prepare raspberry layer in same manner as mango layer in Step 3, covering top with remaining crumb mixture. Return to freezer.
6. About 30 minutes before adding third layer, remove lemon sorbet from freezer to soften at room temperature.
7. Prepare lemon layer as the other two layers, but without the crumbs. Freeze until solid, 4 hours or overnight.
8. About 10 minutes before serving, remove the torte from the freezer. Remove the side of the springform pan. Let stand at room temperature until slightly softened.
9. If desired, garnish the top of the torte with fresh fruit before serving.
Sharon Swanson, Indianapolis, Ind.
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Walnut Rum Torte
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Ingredients
1/3 cup butter
6 egg whites
1/2 teaspoon salt
3 tablespoons powdered sugar
6 egg yolks
1 cup sugar
3 teaspoons vanilla
1 2/3 cups sifted all-purpose flour
1 cup toasted and chopped walnuts
Method
Melt butter; let cool. Beat egg whites with salt till soft peaks form; gradually add powdered sugar and beat till stiff but not dry. In separate bowl, beat yolks slightly; add sugar and vanilla; beat till thick and creamy. Sprinkle flour over whites, pour in yolks; gently fold till mixture is half blended. Add butter and 3/4 cup walnuts; fold till barely mixed. Pour into buttered and floured 2 1/2 or 3-quart mold (or 10-inch tube pan); top with remaining 1/4 cup walnuts. Bake about 40 minutes at 350 degrees or till done when tested with pick. Cool 10 minutes; add Rum Sauce.
Rum Sauce (Make it while torte bakes)
Combine 1 1/2 cups sugar, 1 1/4 cups water, dash salt, shredded rind of 1/2 orange and 1/2 lemon. Bring mixture to boil; boil 10 minutes. Cool. Stir in 1/4 to 1/2 cup rum. Make holes in cake with skewer; spoon sauce over cake. When sauce is absorbed (about 10 minutes) turn out on serving plate. Makes 10 servings. *Walnuts maybe toasted, if desired.
Doris Harrar, Rockford, Ill.
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Whole Grain Cherry Crisp
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Ingredients
1 can cherry (or desired) pie filling
1/2 cup whole-wheat flour
1/2 cup rolled oats
2 tablespoons wheat germ plus 2 tablespoons Millers Bran (can use another 1/4 cup of rolled oats as a substitute for wheat germ and bran)
1/4 cup sugar
1/3 cup butter or margarine
Method
Pour pie filling into a 9-inch pan. Combine flour, oats, wheat germ, bran, sugar and butter. Process in food processor or by hand until mixture is crumbly. Pat topping evenly and lightly over cherries. Bake at 350 degrees for 35–40 minutes or in microwave on high power for 8 minutes rotating once after 4 minutes.
Barb Hancock, Ft. Wayne, Ind.
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