DESSERTS 17
RHUBARB UPSIDE DOWN CAKE
5 cups chopped rhubarb
1 cup sugar
1 large pkg strawberry Jell-O
3 cups miniature marshmallows
1 yellow or white cake mix
Spray 13" x 9" cake pan with cooking spray. Spread bottom of pan
with rhubarb. Sprinkle rhubarb with sugar and Jell-O, and cover
with marshmellows. Prepare cake mix as per package instructions
and pour over top of layers. Bake at 350 degrees for 55 minutes.
Allow to cool about 10 minutes. Scrape sides to loosen and turn
upside down on a tray. This is delicious warm or cold, served
with Cool Whip or whipped cream! This has been a favorite of
ours for years!
RHUBARB CUSTARD BARS
CRUST:
1 1/2 cups flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons butter
FILLING:
1/3 cup flour
1 1/2 cups sugar
1 1/2 cups milk
3 large eggs
5 cups sliced fresh or frozen (unthawed) rhubarb
TOPPING;
1/2 cup sugar
8 oz cream cheese
1/2 teaspoon vanilla
1 cup frozen Cool Whip
Preheat oven to 350 degrees. For crust, combine flour, sugar,
salt. Cut butter into flour mixture. Spray 13 x 9 baking pan and
press mixture into the pan with fingers. Bake at 350 for 15
minutes, until crust is golden brown.
For filling, mix flour, sugar, milk and eggs until blended; stir
in rhubarb. Pour mixture into crust and bake at 350 degrees for
40 - 50 minutes until set. Cool to room temperature.
For topping: Blend sugar, softened cheese and vanilla in a bowl.
Fold in Cool Whip and spread evenly over baked custard. Cover
and chill at least one hour. Garnish with mint sprigs if
desired.
CHOCO GOOEY CAKES
8 tablespoons (1 stick) butter, melted,
plus 8 more tablespoons (1 stick) butter, melted,
plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350.
Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted
butter, and stir until well blended. Pat mixture into prepared
pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese
until smooth. Add the remaining 2 eggs, and the cocoa powder.
Lower the speed of the mixer, and add the powdered sugar.
Continue beating until ingredients are well mixed. Slowly add
the remaining 1 stick of melted butter, and the vanilla,
continuing to beat the mixture until smooth. Stir in nuts with a
rubber spatula. Spread filling over cake mixture in pan. Bake
for 40 to 50 minutes. Be careful not to overcook the cake; the
center should still be a little gooey when finished baking. Let
cake partially cool on a wire rack before cutting into pieces.
PINEAPPLE CASSEROLE
1 cup sugar
6 tablespoons flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons
pineapple juice reserved
1 cup RITZ cracker crumbs
8 tablespoons (1 stick) butter, melted, plus extra for greasing
pan
Preheat the oven to 350.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually
stir in the cheese. Add the drained pineapple chunks, and stir
until ingredients are well combined. Pour the mixture into the
prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted
butter, and reserved pineapple juice, stirring with a rubber
spatula until evenly blended. Spread crumb mixture on top of
pineapple mixture. Bake for 25 to 30 minutes, or until golden
brown.
ORANGE BROWNIES
1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
GLAZE
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
Preheat oven to 350.
Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl,
stir together flour, sugar, and salt. Add butter, eggs, orange
extract, and orange zest and beat with a handheld electric mixer
until well blended. Pour batter into prepared pan and bake for
30 minutes, or until light golden brown and set. Remove from
oven and pierce top of entire cake with a fork.
GLAZE:
Combine all ingredients in a bowl, stirring until smooth. Pour
glaze over cake. Cool cake and cut into squares.
CHERRY ALMOND OATMEAL CAKE
TOPPING
1/4 cup Oats (quick or old fashioned, uncooked)
2 tablespoons flour
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon margarine, chilled
1/4 cup sliced almonds
CAKE
One 8-ounce container cherry (fruit on the bottom) low-fat
yogurt
1/2 cup granulated sugar
4 egg whites OR 2 eggs, beaten
3 tablespoons margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1-1/2 cups flour
1 cup Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cherry pie filling, divided
Heat oven to 350°F. Lightly spray 8-inch square baking pan or
9-inch heart-shaped pan (2 inches deep) with cooking spray.
For topping, combine oats, flour, brown sugar and nutmeg; mix
well. Cut in margarine with pastry blender or two knives until
mixture resembles coarse crumbs. Stir in almonds; set aside.
For cake, combine yogurt, granulated sugar, egg whites,
margarine, vanilla and almond extract in large bowl; mix well.
Add combined flour, oats, baking powder, baking soda and salt;
mix just until moistened. (Do not overmix.)
Spread half of batter in pan. Drop 1/2 cup pie filling in small
spoonfuls randomly over batter. Top with remaining batter. Drop
spoonfuls of remaining pie filling over batter; sprinkle evenly
with topping.
Bake 45 to 55 minutes or until wooden pick inserted in center
comes out clean. Cool on wire rack. Serve warm. Store cooled
cake tightly covered at room temperature.
BANANA SPLIT DESSERT PIZZA
1 (14 oz.) can Eagle Brand sweetened condensed milk (not
evaporated milk)
1/2 c. sour cream
6 tbsp. ReaL Lemon lemon juice from concentrate
1 tsp. vanilla extract
1/2 c. & 1 tbsp. butter, softened
1/4 c. firmly packed light brown sugar
1 c. unsifted flour
1/4 c. quick cooking oats
1/4 c. finely chopped nuts
3 med. bananas, sliced
1 (1 oz.) sq. semi-sweet chocolate
1 (8 oz.) can pineapple slices, drained & cut in half
Maraschino cherries & nuts
Preheat oven to 375 degrees. In medium bowl, combine sweetened
condensed milk, sour cream, 1/4 cup ReaLemon and vanilla; mix
well. Chill.
In large mixer bowl beat 1/2 cup butter and sugar until fluffy;
add flour, oats and nuts. Mix well. On lightly greased pizza pan
or baking sheet, press dough into 12 inch circle, forming rim
around edge. Prick with fork. Bake 10-12 minutes or until golden
brown. Cool.
Arrange 2 bananas on cooled crust. Spoon filling evenly over
bananas. Dip remaining banana slices in remaining 2 tablespoons
ReaLemon, orange on top along with pineapple, cherries and
additional nuts.
In small saucepan, over low heat, melt chocolate with remaining
butter, drizzle over pie. Chill thoroughly. Refrigerate
leftovers.
BANANA SPLIT DESSERT
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted
butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for
15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread
cream cheese mixture over graham cracker crust. Layer sliced
bananas, drained pineapple, and cool whip in order. Sprinkle
with chopped nuts then maraschino cherries. Cover and
refrigerate for 6 hours or overnight.
BANANA SPLIT CAKE
1 banana cake mix
1 chocolate cake mix
bananas, sliced
strawberries, sliced
crushed pineapple, drained
marichino cherries, drained
chocolate syrup
whipped cream, approx 5 cups, one cup for each layer and topping
This recipe makes a large 4 layerd cake. Great for parties.
Follow cake mixes and bake as directed for a 13 by 9 pan. Cool
and cut each cake into layered halves.
Place chocolate layer and cover with whipped cream. Sprinkle
with bananas, strawberries, pineapple and cherries. Drizzle with
syrup.
Repeat with remaining layers.
Top with remainder of whipped cream, decorate with fruit and
drizzle with syrup. Add nuts and sprinkles if you like.
JELLO COOKIES ~ Mary Jones
2 1/2 c flour
1 tsp baking powder
3/4 c butter
1/2 c sugar
1 (3 oz) pkg Jello, any flavor
2 eggs
1 tsp vanilla
salt
Sift flour and baking powder; cream butter, gradually add sugar
and Jello. Cream well after each addition. Add eggs and vanilla.
Beat well. Gradually add flour mixture. Drop by teaspoon or roll
into balls and press down with Jello coated press (bottom of
glass or patterned cookie press). Bake at 350º 10 minutes.
CRUMB TOPPING:
1/4 cup Sugar
1/8 cup (over full) Flour
2 tablespoons Margarine
3/4 teaspoons Cinnamon
3/4 tsp nutmeg
Crumb topping: Mix 1/4c. sugar, 1/8c. flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over batter before baking.
STREUSEL TOPPING
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups flour
1 cup butter
1 tsp. cinnamon
1 tsp nutmeg
In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly
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