Rhubarb Mandarin Crisp 6 cups chopped fresh or frozen rhubarb 1 ½ cups sugar 5 Tablespoons quick-cooking tapioca 1 can (11 ounces) mandarin oranges, drained 1 cup packed brown sugar 1 cup quick-cooking oats ½ cup all-purpose flour 1/2 teaspoon salt ½ cup cold butter Ice Cream In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9 inch baking pan. Top with the oranges. In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350 o for 40 minutes or until top is golden brown. Serve with ice cream if desired. 12 servings. Basic Cheesecake Mix: 2 packages (8 ounces) each cream cheese, ½ cup sugar and ½ teaspoon vanilla with electric mixer on medium speed until well blended. Add 2 eggs; mix until blended. Pour: into 1 ready-to-use graham cracker pie crust (9 inch) Bake at 3500 for 50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serves 8 Top with fruit topping or chocolate. Cherry Pie 2 cans red sour cherries ¼ cup juice dash salt 2 heaping tablespoons ¾ cup sugar Combine and put in a regular pie crust. A lattice top is nice. Bake 400 0 for 50-55 minutes. Cheesecake Brownies 1 package (19.8 ounce) Fudge Brownie mix 1/3 cup sugar 1 egg ½ teaspoon vanilla Prepare brownie mix as directed on package. Pour into greased 13x 9 inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect. Bake at 350o for 35-40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Makes 24. Do not use brownie mixes that include syrup pouch. Dutch Apple Pie (Pear Pie) (Grandma Brown) 1 ½ cup light brown sugar 2 Tablespoons flour ½ teaspoon salt 1 teaspoon cinnamon ¾ cup water 1 Tablespoon lemon juice 2 Tablespoons butter 1 teaspoons vanilla extract Pastry for 2 9 inch pies 4 cups sliced, peeled apples (4 large) or pears In saucepan, mix 1 cup sugar, the flour, salt & cinnamon. Stir in water & lemon juice. Cook, stirring until fairly thick. Remove from heat and stir in butter and vanilla. Cool to lukewarm. Line piepan with ½ of pastry. Put apples or pears in lined pan and cover with above mixture. Crumble remaining pastry with ½ cup brown sugar and sprinkle over top of pie. Bake invery hot oven (4500 ) 10 minutes. Reduce heat to 4000 and bake about 30 minutes longer. Serve warm or cold. Makes 1 pie. Cheryl’s Dessert Jiffy vanilla cake mix—bake, cool Large package cooked vanilla pudding—make, cool Banana—sliced into cooled pudding 1 pint strawberries (or 2 cups frozen) Cool whip—8 ounce Assemble in that order. Cherry Cheesecake Parfait (Jean Rude) 1 package (3 ½ ounce) vanilla pudding 1 container (16 ounce) sour cream 1 package (8 ounce) cream cheese ¼ cup sugar 2 teaspoons almond extract 1 teaspoon vanilla 1 can (21 ounce) cherry pie filling 1 can (3 ½ ounce) coconut (optional, for garnish) Combine vanilla pudding, sour cream and cream cheese. Whip ‘til smooth. Slowly add sugar. Stir in extracts. Reserve 8 cherries for garnish. In 8 parfait glasses, alternate pudding with cherries, starting with pudding. Garnish with cherries and coconut. Lemon Ice (Taste of Home) 2 cups sugar or Splenda 1 cup water 2 cups lemon juice 1 Tablespoon grated lemon peel In a saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. Pour into a freezer container. Freeze for 4 hours, stirring every 30 minutes, or until mixture becomes slushy. Sprinkle servings with lemon peel. 6 servings Dirt 3 ¼ cups cold milk 2 pkgs. (4 serving size each) Jello chocolate pudding (instant?) 4 oz. (1/2 of an 8 oz. tub) cool whip, thawed 20 Oreos, crushed, divided Make pudding, add the cool whip and ½ the cookies. Top with remaining crushed cookies. Gummy worms inside and sticking out the top are good. Cheesecake Mix well and line pan: 1 ¼ cup graham cracker crumbs ¼ cup sugar 1 teaspoon cinnamon ¼ cup melted butter First layer: 2 large packages cream cheese (room temperature) 2 large eggs ½ cup sugar 1 teaspoon vanilla Bake 20 minutes @ 375o. Cool 15 minutes. Topping: 1 pint sour cream ¼ cup sugar 1 teaspoon vanilla Spoon gently on first layer. Bake15 minutes @ 425o. Chill well before serving. Apple Harvest Bars ( Z Marsh) Sift together: 1 ½ cups flour 1/3 cup sugar ¾ teaspoon salt Cut in ½ cup butter Press into 13 x 9 inch pan Arrange in pan: 4 cups sliced apples 2 tablespoons lemon juice Combine and sprinkle over apples: 1/3 cup sugar 1 teaspoon cinnamon Bake at 375o for 20 minutes For topping, combine: ½ cup sugar 1 egg 1/3 cup milk 1 teaspoon vanilla ¾ cup nuts 1 1/3 cup coconut Cook 25-30 minutes more at 375o Chocolate Fondue (Grandma Bobbie) 3 (3 ounce) bars of chocolate 3 tablespoons fresh cream 2 tablespoons Kirsh or brandy ½ teaspoon instant coffee 1 pinch cinnamon or clove assorted fruits (like green apples & strawberries) Melt chocolate in fondue pot. Add remaining ingredients and stir well. Place pot on candle warmer. Dip dry fruit in.. Peppermint Ice Cream Cake 4 cups Rice Krispies (or chocolate cookie crust) 1 milk chocolate candy bar, 7 ounces ½ cup butter ½ gallon peppermint stick ice cream, softened 2 cups whipped topping Peppermint candy canes or crushed peppermint candies Place cereal in a large bowl. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate. Pour over cereal and stir to coat. Press into the bottom of a greased 10 inch springform pan. Freeze for 30 minutes. (or use Oreo crust). Spoon ice cream Over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately. Yield: 8-10 servings. Blueberry Bars (Z Marsh, better than good) 2 cups oatmeal 2 cups flour ( use 1 cup white and 1 cup whole wheat) 1 cup butter, melted 1 cup brown sugar 1 teaspoon salt 1 teaspoon cinnamon Crumble together. Put ½ mixture into 9 x 13 inch pan. Place 4 cups blueberries on top and the rest of the crust mixture on top of that. Bake 1 hour at 350 o. Lime Chiffon Dessert (QC, M/J 2000, pg. 48-- ‘Paige’s dessert’) 1 ½ cups crushed graham crackers (about 24 squares) 1/3 cup sugar ½ cup butter, melted Filling: 1 package (3 oz.) lime gelatin 1 cup boiling water 2 packages (one 8 oz.; one 3 oz.) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 1 carton (16 ounces) frozen whipped topping, thawed Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an un-greased 13 x 9 x 2 inch baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12-15 servings. Katie’s Triple Chocolate Cake 1 box chocolate cake mix 1 4 oz. Package instant chocolate pudding 4 eggs 1 ¼ cups water ¼ cup oil 1 cup chocolate chips Mix. Bake at 325o for 40 minutes in 13 x 9 inch pan. Sprinkle with powdered sugar, if desired, or some chocolate chips on top, too. Pistachio Cheesecake (Taste of Home, D/J 2003 pg. 42) 2 cups all-purpose flour ½ cup ground almonds ½ cup cold butter 6 packages (8 oz. each) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 2 packages (3/4 ounces each) instant pistachio pudding mix 5 eggs chocolate syrup whipped cream and chopped pistachios In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1 ¼ inch up the sides of a greased 10 inch springform pan. Bake at 400o for 10 minutes. Meanwhile, in a large mixing bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. (lumps are from nuts in pudding) Pour over crust. Place pan on a baking sheet. Reduce heat to 350o. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired. Yield; 12-14 servings. Put whipped cream around outside edge and chopped pistachios on the whipped cream. Pumpkin Sheet Cake (Taste of Home) 1 can (16 ounces) pumpkin 2 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon salt Frosting: 1 package (3 ounces) cream cheese, softened Note: this isn’t the size we buy. Use half the size we buy! 5 tablespoons butter, softened 1 teaspoon vanilla extract 1 ¾ cups confectioner’s sugar 3-4 teaspoons milk chopped nuts In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10 inch Baking pan. Bake at 350 o for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese ,butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. 20-24 servings. Apple Cranberry Cobbler (Taste of Home, O/N, 2003) 5 cups peeled tart apples 1 ¼ cups sugar 1 cup fresh or frozen cranberries 3 tablespoons quick-cooking tapioca ½ teaspoon ground cinnamon 1 cup water 2 tablespoons butter Topping: ¾ cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/8 teaspoon salt ¼ cup cold butter ¼ cup milk In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2 quart baking dish. Dot with butter. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake, uncovered, at 375o for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean. Yield: 8 servings. Flyspeck Cake (Lemon Poppy Seed Cake) (Katie Mengershausen) Preheat oven to 350o. Grease and flour a 12 cup Bundt pan. (Spray works,too) 1 package lemon cake mix 1 package instant lemon pudding 3 eggs 1/3 cup oil 1 cup water 2 to 3 tablespoons poppy seeds In a large bowl, blend first six ingredients until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake 30 to 40 minutes until toothpick inserted in center comes out clean. Cool upright in pan for 25 minutes; turn onto serving plate. Cool completely. 1 cup powdered sugar lemon juice Slowly mix about a cup of powdered sugar with a little bit of lemon juice, adding a few drops at a time until smooth and glaze textured. Spoon over cooled cake.