Fruit Trifle

• 8 slices of angel food cake
• 1 cup strawberries, rinsed, hulled and sliced
• 1 cup of kiwi cut in small chunks
• 1 cup of fresh peaches, sliced
• 2 cups of instant vanilla pudding made with skim milk
• 2 cups Lite Cool-Whip

Directions:

Cut angel food cake and fruit into bite size pieces.  Mix together pudding and Cool Whip.

Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling.  Serve chilled.  For a larger serving bowl double the ingredients.

Recipe from the OSF St. Francis Medical Center, Peoria Illinois

Rhubarb Pineapple Crumble

My daughter’s co-worker sent me a huge sack of rhubarb yesterday.   As soon as I feel better I intend to make this recipe.  I am sure there will be enough rhubarb left for me to make a pie too.

Ingredients:

7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple (drained)
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel

(Topping)

2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger
salt
1/3 Cup Butter/margarine

Procedure:

Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)

Lemon Cream Cheese Bars

These lemon bars are a great favorite of my son. Easy to make too!

Step 1.

Mix 1 box yellow cake mix with
1/3 cup oil and
1 egg

Mix until crumbly. Reserve 1 cup. Pat remaining mixture into a 13X9 ungreased pan. Bake in a 350 degree preheated oven for 15 minutes. Meanwhile do

Step 2.

Beat 8 ounce package of softened cream cheese with
2 tablespoons of lemon juice
1/3 cup sugar and
1 egg until light and fluffy.

Spread over baked crumb mixture. Sprinkle remaining crumbly mixture over top. Bake 15 minutes longer. Do NOT overbake. Chill completely and cut into squares.

Rhubarb Dream Bars

from my friend DeLoris

•2 cups flour
•3/4 cup powdered sugar
•1 cup butter
Combine flour and powdered sugar, cut in butter until crumbs form. Press into bottom of jelly roll pan. Bake in preheated 350 degree oven for 15 minutes.

Filling

•4 eggs
•2 cups sugar
•4 cups diced rhubarb
•1/2 teaspoon salt
•1/2 cup flour
Blend eggs, sugar, salt and flour until smooth. Fold in rhubarb, spread over hot crust. Bake at 350 degrees fo 40-45 minutes until filling is lightly browned. Cool. Cut into squares.

Butter Pecan Turtle Bars

From an Amish Cookbook

For the crust:
•2 cups flour
•1 cup brown sugar
•1/2 cup butter
Mix crust well and pat into a 9X13 pan.

For filling:

Sprinkle 1 cup of pecans over the crust. Pour 1 can sweetened condensed milk over the nuts. Bake in a 350 degree preheated oven for 18-22 minutes. Take out of oven and sprinkle with chocolate chips, toffee bits or coconut.

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I have never made this recipe but it looks easy. If I was making it I would soften the butter before adding the brown sugar and flour. I think I might use milk chocolate chips and some toffee bits too. If you try it let me know how it turns out.

Glazed Fruit Bars

•1 cup sugar
•1/3 cup shortening
•1/3 cup of butter (softened)
•1/4 cup orange juice or pineapple juice
•1 egg
•2 and 1/2 cups flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1 cup raisins
•1 cup chopped candied fruit (pineapple and cherries)
•1/2 cup chopped nuts
Heat oven to 400 degrees. Spray a jelly roll pan or a cookie sheet with cooking spray. Mix butter, shortening, egg and sugar in large bowl. Mix together, flour, soda, salt and cinnamon together. Add to first mixture alternately with the juice. Stir in raisins, candied fruit and nuts. Spread in pan.

Bake about 15 minutes or until top springs back when touched lightly. Cool slightly and spread with powdered sugar glaze. Decorate with bits of candied fruit if desired. Cut into 2x1inch bars. About 5 dozen bars.

Powdered Sugar Glaze

•1 & 1/2 cups powdered sugar
•1/4 teaspoon vanilla
•2 or 3 tablespoons milk.
Beat all ingredients until smooth and of spreading consistency.

Classic Bread Pudding

•16 oz. day old white bread cubed
•2 (12 oz. cans evaporate milk)
•3/4 cup water
•4 eggs lightly beaten
•2 large apples, peeled, cored and chopped
•1 cup raisins
•1 and 1/2 cups sugar
•4 tablespoons vanilla extract
•4 tablespoons butter, melted
•3/4 cup chopped pecans (optional)
•1 teaspoon cinnamon

Preheat oven to 350 degrees. Spray a 13X9 pan with cooking spray. Set aside.
Stir together bread cubes, milk and water in a large bowl. Stir in the eggs and blend well. Stir in apples, raisins, sugar, vanilla and butter; blend well. Stir in pecans. Pour mixture into pan. Sprinkle the cinnamon over the top.

Bake 35 to 45 minutes until set. Drizzle vanilla or caramel sauce (if desired) over the top and serve.

Easy Apple Crisp

•4 tart apples, peeled, cored and sliced
•1/2 cup sugar
•1/2 teaspoon cinnamon
•1/4 cup of hot water

Place apples in a casserole dish and cover with the sugar, cinnamon and hot water.
Batter:

•1 egg (beaten)
•1/2 cup sugar
•1 tablespoon melted butter
•1/2 cup flour
•1 teaspoon baking powder

Mix the batter ingredients together and pour over the top of the apples. Place bits of butter over the top. Bake in a preheated 375 degree oven about 25 minutes or until apples are done. The apples should be soft and the topping a golden brown.

Apple Brown Betty

My mom used to make this.

•2 cups soft breadcrumbs
•1/4 teaspoon salt
•1/4 cup melted butter or margarine
•4 cups tart sliced apples (4 medium apples)
•3/4 cup light brown sugar
•1 teaspoon ground cinnamon
•2 Tablespoons lemon juice
•1/4 cup water at room temperature

Preheat oven to 350 degrees

Mix the breadcrumbs with the salt and melted butter or margarine, and divide the mixture into three. Place one-third in a greased 1-1/2 quart baking dish.

Sprinkle your apples with sugar, cinnamon, and lemon juice, and toss to blend. Place one-half of this mixture on top of the crumbs in the baking dish. Add another one-third of the crumbs, then the remaining apples, and a final layer of crumbs. Trickle the water into the side of the dish to as not to moisten the top layer of crumbs.

Cover and bake in the oven for 30 minutes. Remove the cover and continue to bake until the apples are tender and the crumbs a golden brown, about20 minutes. Serve warm with whipped topping or ice cream.

Chocolate Peanut Butter Brownies

From my cousin Audrey. Thanks!!
This consists of two recipes put together.

BAKED FUDGE
1/2 cup margarine 1 teaspoon vanilla
4 tablespoons cocoa 1 1/2 cup flour
2 cups sugar 1/8 teaspoon salt
3 eggs 1 cup chopped nuts
Melt margarine. Combine cocoa and sugar. Beat into the margarine. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, salt and nuts. Mix well. Spread in a buttered 9 inch by 9 inch pan. Bake about 30 minutes in a 350 degree oven. cool. Cut into 1 1/2 in pieces. Store in an airtight container.

PEANUT BUTTER BROWNIES
1 cup flour 1/2 cup peanut butter
1 teaspoon baking powder 1/3 cup butter
1/2 teaspoon salt 2 eggs
1 cup sugar 1 teaspoon vanilla
Combine flour, baking powder and salt. Set aside. Beat sugar, peanut butter, butter, eggs and vanilla. Stir in dry ingredients just until well blended. Spread in a buttered 9 inch square pan. bake at 350 degrees about 30 minutes.

CHOCOLATE PEANUT BUTTER BROWNIES
Butter a 9×13 inch pan. Mix up each recipe separately . Spread the Baked Fudge in the prepared pan. Drop the Peanut Butter Brownies on top of the Baked Fudge by teaspoonful's. Smooth the top with a spatula. Bake at 350 degrees until a tooth pick comes out just moist with the batter. It is about 40 minutes but, I have not timed it so I can not tell you exactly how long. I have also put the Peanut Butter Brownies on the bottom but, I like the fudge on the bottom better because the fudge gets a hard crust when it is on the top.

Treasure Bars

From an Amish Cookbook.

•1 cup of flour
•1/2 cup of brown sugar
•1/2 cup of margarine or butter

•2 eggs (beaten)
•1 teaspoon vanilla
•1 cup of brown sugar
•1 tablespoon flour
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•1 cup of coconut
•1/2 cup of chocolate chips

Combine the first three ingredients and press into an 8X8 pan. Bake in 350 degree preheated oven for 15 minutes to form crust.

Gradually add brown sugar to beaten eggs; beat until light and fluffy; add the rest of the ingredients. Spread over baked crust and bake 25 minutes more.

Peanut Butter Fingers

•1/2 cup margarine
•1/2 cup white sugar
•1/2 cup brown sugar
•1 egg
•1/3 cup peanut butter
•1/2 teaspoon soda
•1/4 teaspoon salt
•1/2 teaspoon vanilla
•1 cup flour
•1 cup quick oatmeal
•1 cup chocolate chips
Topping
1/2 cup powdered sugar,1/2 cup of peanut butter, and 4 tablespoons milk combined.
Cream margarine, sugars, egg, and peanut butter.
Mix together soda, salt, flour, and oatmeal. Mix together with the creamed mixture. Spread in greased 9X9 pan. Bake in preheated 350 degree oven for 20 – 25 minutes. Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes and then spread chocolate chips evenly across the top. Drizzle topping over melted chocolate. Cool, slice into thin pieces.

Blueberry Treats

From my cousin Audrey.
1 1/3 c.graham cracker or vanilla wafer crumbs

1/4 c sifted confectioners sugar
1/4 c melted butter or margarine
2 eggs, unbeaten
1/3 c sugar
1(8 oz.) pkg. softened cream cheese
1/4 tsp. salt
2 c fresh or frozen blueberries
1/2 c. sugar
2 tbsp. cornstarch
14 tsp. salt
3/4 c water
1/4 teaspoon grated orange rind

Mix together crumbs, confectioners sugar and butter; press in layer 8X8X2" pan.

Beat eggs; add 1/3 c. sugar, cream cheese and salt; blend together. Pour over crumb crust; bake in moderate oven (375) 20 minutes. Cool

Cover with 1 c. blueberries. Blend together 1/2 c. sugar, cornstarch, salt and water. Add remaining blueberries and rind. Cook over low heat until clear and thick, stirring constantly. Pour over berries. Chill before serving. May garnish with whipped cream. Makes 8 servings.

Peanut Chocolate Swirl Bars

•1/2 cup margarine
•1 & 1/2 cups brown sugar (firmly packed)
•2 eggs
•2 teaspoons vanilla
•1 & 1/2 cups flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 cup chocolate chips
•1 cup dry roasted salted peanuts

Preheat oven to 350 degrees. Melt the margarine in a 3 quart saucepan over medium heat. Remove from heat. Stir in brown sugar, eggs and vanilla. Add flour, baking powder and salt; mix well. Gently stir in chips and peanuts.

Spread mixture into ungreased 13X9 pan. Bake for 20 to 25 minutes. DO NOT over bake! Cool completely before cutting into bars.

Easy Nutty Cheese Bars

•1 package yellow cake mix
•3/4 cup margarine, melted
•1 & 1/2 cups pecans or walnuts, chopped (divided use, 3/4 cup, 3/4 cup)
•1 cup brown sugar, packed
•2 (8 ounce) pkgs of cream cheese (softened)

Preheat oven to 350 degrees. Grease and flour 9X13 pan. Stir together in a bowl until well mixed: dry cake mix, margarine, 3/4 cup of the chopped nuts. Press mixture evenly into the bottom of prepared pan.

Stir together with a spoon until well mixed: 1 cup brown sugar and the 2 packages of softened cream cheese. Spread evenly over mixture in pan. Sprinkle with remaining nuts. Bake 25 to 30 minutes or until edges are browned and cheese topping is set. Cool completely before cutting into bars. Store in fridge in an airtight container.

Great Fall Cobbler

•1 package yellow cake mix
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg (optional)
•1 cup butter (softened)
•1/2 cup chopped nuts
•1 (21 ounce) can peach pie filling
•1 (16 ounce) can whole cranberry sauce
•Vanilla ice cream

Preheat oven to 350 degrees. Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts; set aside.

Combine peach pie filling and cranberry sauce in an ungreased 13X9 pan, mix well. Sprinkle with crumb mixture over fruit. Bake for 45 to 50 minutes until golden brown. Serve warm with vanilla ice cream.

Rhubarb Crisp

* 1 cup light brown sugar, firmly packed
* 1 cup all-purpose flour
* 3/4 cup quick cooking rolled oats
* 1/2 cup melted butter
* 1 teaspoon cinnamon
* 4 cups sliced rhubarb
* 1 cup granulated sugar
* 2 tablespoons cornstarch
* 1 cup water
* 1 teaspoon vanilla

PREPARATION:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

And here is another recipe for Rhubarb Crisp:
4 Cups Rhubarb diced
2/3 Cups Flour
1 1/3 Cups Sugar
Mix together and pour into 9 x 9 (or 7 x 11) greased baking pan.
Topping:
1/2 Cup Butter – softened
1 Cup Flour
1/2 Cup Brown Sugar – packed
Mix together thoroughly and sprinkle over rhubarb.
Bake @ 350 degrees for 60 minutes or until golden brown.

Homemade Brownies

This recipe is from my Aunt Jewel.

•1 cup of sugar
•1 stick butter (at room temperature)
•4 eggs (beaten)
•1 cup flour
•1 can Hershey’s chocolate syrup

Mix these ingredients together. Pour into a greased 8X8 pan. Bake in a preheated 350 degree oven for 25 minutes.

Frosting
•1 & 1/2 cup sugar
•1 stick butter
•1/3 cup milk
•1 teaspoon vanilla
•1/2 cup chocolate chips
•1/2 cup nuts

Bring sugar, butter and milk to boiling. Boil to semi-soft when a bit of mixture is dropped in cold water. Remove from heat and stir in chocolate chips. Let cool. Beat. Add the nuts. Spread on hot brownies.

Pumpkin Pie Squares

•1 cup flour
•1/2 cup quick cooking oats
•1/2 cup packed brown sugar
•1/2 cup butter or margarine

FILLING:
•2 (15 ounce) cans of pumpkin
•2 (12 ounce) cans of evaporated milk
•4 eggs
•1 & 1/2 cups sugar
•2 teaspoons cinnamon

TOPPING:
•1/2 cup packed brown sugar
•1/2 cup chopped pecans
•2 tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased 13X9 pan. Bake in a 350 degree preheated oven for 20 minutes or until golden brown.

Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine topping ingredients, Sprinkle over the top. Bake 15 – 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Super Easy Cobbler

 

•1 cup flour
•1 cup sugar
•1 cup milk
•1/2 cup butter melted
•1 teaspoon baking powder
•1 can fruit pie filling (any kind)

Preheat oven to 350 degrees. Grease a 9X9 inch baking dish.

Combine all ingredients together except for fruit pie filling. Pour into baking dish. Top with fruit filling. Bake for 30 minutes or until top is brown and almost crisp.

***Note. No egg needed in this recipe.