Desserts

Published:

Pilgrim's Pumpkin Delight

Crust:

1 yellow cake mix, reserve 1 cup of mix

1 egg, beaten

1/2 cup butter, melted

Filling:

1(30 oz.) can pumpkin

3 eggs, beaten

3 tsp. pumpkin pie spice

1 cup milk

3/4 cup brown sugar

Topping:

1 cup reserved cake mix

1/4 cup sugar

1 tsp. cinnamon

3 Tbsp. cold butter

Prepare crust, mix together cake mix, egg, and melted butter. Press into bottom and 1-1/12 inches up the sides of a well greased 12-inch Dutch oven.

Prepare filling, in a small bowl, combine cake mix, sugar and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling.

Bake. Cover Dutch oven and bake using 10-12 charcoal briquettes on bottom and 14-16 briquettes on the top lid for 1 hour. Carefully remove lid. Serves 8-10.

Bob Fallot

Waynesburg

Rich Chocolate Pudding

2 cups semi-sweet chocolate chips

1/3 cup confectioners sugar

1 cup milk

1/4 cup butter or margarine

Whipped topping and miniature semi-sweet chocolate chips are optional.

Place chocolate chips and confectioners sugar in a blender, cover and process until the chips are coarsely chopped in a saucepan over medium heat. Bring milk and butter to a boil. Add to blender, cover and process until chips are melted and mixture is smooth. Pour into six individual serving dishes. Refrigerate. Garnish with whipped topping and miniature chips if desired. Serves 6.

Christy Hunsberger

Mechanicstown

Chocolate Trifle

1 (19.8 oz.) package brownie mix

1 (3-9 oz.) package instant chocolate pudding mix

1/2 cup water

1 (14 oz.) can sweetened condensed milk

2 1/2 containers (20 oz.) Friendly Farms whipped topping, thawed

1 (1.5 oz.) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12-ounce container of whipped topping. Repeat layers.

Shave chocolate on top layer for garnish. Refrigerate 8 hours before serving.

Elvesta Miller

Carrollton

Peanut Butter Cream Pie

1 pkg (8 oz.) cream cheese, softened

3/4 cup powdered sugar

1/2 cup creamy peanut butter

6 tsp. milk

8 oz. Cool Whip

1 9 inch graham cracker crushed

1/4 cup chopped peanuts

Beat cream cheese until fluffy. Add sugar and peanut butter. Mix well. Gradually add milk, put in Cool Whip. Spoon into crust. Sprinkle with peanuts. Chill overnight. Serves 6-8.

Marion Detweiler

Carrollton

Dessert of Jewels

1 pkg. raspberry Jello

1 pkg. orange Jello

1 pkg. lime Jello

1 pkg. lemon Jello

1 Tbsp. lemon juice

2 cups Cool Whip

water

1 cup pineapple juice

1/2 cup sugar

1/2 cup hot water

Prepare each Jello using 1-1/2 cups hot water each. Pour into cake pans and let set. Boil pineapple juice with sugar to make a syrup. Dissolve lemon Jello into hot water and add pineapple syrup and lemon juice. Cool until it starts to gel. Cube the three Jellos and fold in Cool Whip.

Put in Jello mold. Serves 10.

Ella Byler

Kensington

Erma's Rich and Easy Cream Cheese Pie

1 graham cracker crust

3/4 lb. cream cheese, softened

2 eggs

1/2 cup and 2 tsp. sugar

1 tsp. vanilla

1 1/2 cups sour cream

Combine cream cheese, eggs, 1/2 cup sugar and 1/2 tsp. sugar, then beat until smooth.

Bake in preheated 375 degree oven for 20 minutes and cool for 15 minutes.

Increase oven to 475 degrees, mix 1 1/2 cup sour cream, 2 Tbsp. sugar and 1/2 tsp. vanilla, pour over pie and bake for 8 minutes. Before baking, cover exposed crust with foil to prevent burning. Cool and serve cold. Serve plain or with fruit toppings or pie filling. Serves 6-8.

Susan Scott

Malvern

Ranger Joe Cookies

1 cup shortening

2 eggs

2 Tbsp. water

1 cup white sugar

1 cup brown sugar

2 cups pastry flour

2 cups Rice Krispies

2 cups quick oats

1 cup flaked coconut

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 cup chopped nuts

Mix ingredients and bake the cookies at 375 degrees. Do not over bake.

Rebecca Troyer

Carrollton

Cherry Pudding

Cake:

1 cup sugar

1 cup flour

2 eggs

1 cup chopped nuts

1 can sour cherries, drained

1 tsp. Baking soda

Topping:

1 cup brown sugar

1 Tbsp. flour

1 lump butter

1 cup boiling water

pinch of salt

2 tsp. vanilla

Mix dry ingredients, add eggs and cherry mix. Stir and bake at 350 degrees for 30 minutes in an 8-inch pan. For the topping, mix and cook a few minutes. Pour over individual pieces when serving. Serves 6-8.

Carol Jewell

Minerva

Pineapple Fluff

1 cup crushed pretzels

1/2 cup melted butter

1/2 cup sugar

Fluff:

1/2 cup sugar

8 oz. cream cheese

20 oz. pineapple

10 oz. Cool Whip

Combine the crushed pretzels, melted butter and 1/2 cup sugar and bake in 9-inch by 13-inch pan at 350 degrees for 10 minutes. For the remaining ingredients, beat the 1/2 cup sugar and cream cheese together. Fold in drained 20-ounce pineapple and 10-ounce Cool Whip. Chill. Fold in pretzels just before serving. Serves 6-8 people.

Marty Beachy

Waynesburg

Fast Peach Crisp

1 large can sliced peaches, drained

1/3 cup brown sugar, firmly packed

1/4 cup butter or margarine, melted

1/3 cup flour

1/3 cup quick oats

1/2 tsp. cinnamon

Place peaches in one quart shallow baking dish. Combine flour, sugar, oats, and cinnamon. Mix in butter until crumbly. Sprinkle over fruit. Bake at 375 degrees for 30 minutes. Serve warm with ice cream. Serves 6.

Marsha Bishop

Minerva

Upsidedown Apple Cake

1/2 stick butter

3/4 cup sugar

1/3 cup molasses

3-4 tart apples peeled and cut into wedges

Cake:

1/2 stick butter

2/3 cup sugar

1 tsp. vanilla

2 eggs

1 1/2 cup all purpose flour

1/2 cup corn meal

1 1/2 tsp. baking powder

1 tsp. salt

1 cup buttermilk or yogurt

Preheat oven to 375 degrees. Melt butter in a 10- to 12-inch cast iron heavy ovenproof skillet over low heat.

Add sugar and molasses to pan and place apple wedges into the pan without leaving gaps. Cook over medium low heat about 15 minutes.

For cake, beat butter and sugar using an electric mixer until light and fluffy. Mix eggs and vanilla. Combine next four ingredients, flour through salt. Add buttermilk to flour mixture. Alternate adding butter and egg mixtures to the flour mixture and mix until blended.

Remove skillet from heat and spoon batter over apples to cover completely. Place in oven and bake 20-23 minutes until cake is golden brown and bubbly. Let cake cool and turn upside down on plate.

Charles Barnhart

Canton

Dad's Buckeyes

1 tsp. vanilla

2 cups peanut butter

2 sticks of margarine, softened

1 (12 oz.) pkg. chocolate chips

2 cups powdered sugar

2 packs graham crackers, crushed

Mix margarine, sugar, peanut butter, and vanilla. Add crackers. Mix all by hand. Roll in balls and refrigerate over night. Next day, put toothpick into each ball and dip in melted chocolate chips in a double boiler. Dip so one end is showing.

Melinda Fravel

East Canton

Pineapple Rings

1 can Eagle Brand milk

1 can sliced pineapples

Cool Whip

Maraschino cherries for garnish

Put Eagle Brand milk in a kettle. And cover with water. Boil it for 3 hours, when cold open both ends. Push contents out and slice. Put each slice on top of pineapple slice.

Add a spoon full of whipped cream. Garnish with Maraschino cherries.

Katie A. Byler

Minerva

Fruit Slush

8-1/2 lbs. peaches or more, chopped

2-1/2 cups sugar

1 can crushed pineapple

3 bananas, crushed (optional)

1 (12 oz.) can frozen orange juice.

Peel and chop peaches and bananas. Add pineapple, orange juice and sugar. Put in quart ziploc bags or containers and freeze.

Viola Shetler

Mechanicstown

Mixed Fruit

1 can Mandarin oranges

1 can orange Danish dessert

1 quart peaches

1 quart grapes

1 cup sugar

1 pkg. orange Kool-Aid

1 can pineapple chunks

1 can fruit cocktail

1/2 cup clear gelatin

1 quart pineapple juice or water

Drain pineapples and save the juice. Drain the rest of the fruit and mix all together. For Danish dessert, boil together fruit juice with sugar and clear gelatin until clear. Stir in drink mix. Let cool. Add fruit and chill. Serves 8-10.

Kathryn Hostetler

East Rochester

Brownie Balls

1 pkg. cinnamon cream cheese melting chocolate

1 pkg. complete brownie mix 9 x 13 recipe

Mix brownies according to directions, pour into 8 inch by 8 inch pan and bake. Allow to cool. Scoop out and shape into balls. Place on tray in freezer for at least 30 minutes. Melt chocolate in microwave 30 seconds stir. Continue to melt at 10 second intervals stirring until completely melted. Remove brownie balls from freezer and dip in melted chocolate. Allow to cool ready to serve.

Linda Motts

Louisville

Rhubarb Cake

5 cups rhubarb, cut in 1-inch pieces

1 small box raspberry Jello

2 cups mini marshmallows

1 white cake mix, mix according to directions on box

Do not grease pan, which should be 13-inches by 9-inches by 2-inches. Put rhubarb in bottom of pan. Sprinkle Jello over rhubarb, cover with marshmallows. Pour cake batter over the marshmallows and bake at 350 degrees for 50-55 minutes.

Carol Grimm

Carrollton

Peanut Butter Balls

1/2 cup butter, softened

2-1/3 cup confectioner sugar

1 cup graham cracker crumbs

1/2 cup creamy peanut butter

1/2 tsp. vanilla extract

1-1/2 cup dark chocolate chips

2 Tbsp. shortening

pastel sprinkles

In a large bowl, cream butter; gradually add confectioners sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on wax paper lined baking sheets. Refrigerate 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate, allow excess to drip off. Decorate with sprinkles: return the eggs to waxed paper, chill until set. Store in an airtight container in the refrigerator.

Elizabeth McNutt

Malvern

Indian Pudding

1/2 tsp. cinnamon

3 cups milk

1/2 cup molasses

1/4 tsp. salt

1/3 cup yellow corn meal

1/2 tsp. ginger

1 Tbsp. butter

Mix all ingredients, but butter. Cook and stir often until thick. Add butter and pour into casserole dish. Bake at 300 degrees uncovered for 1 hour. Cool and serve. Serves 6.

Mary McKinney Horton

Waynesburg

Pumpkin Cheesecake

1-1/2 cups vanilla wafers, crushed

1 cup ground pecans

1/2 cup melted butter

2 Tbsp. cream cheese, softened and cubed

1 cup brown sugar

6 eggs

1/2 cup heavy cream

1/2 cup flour

pinch of salt

1/2 tsp. cinnamon

1 tsp. vanilla

2 cups pumpkin puree

2 cups sweetened whip cream

1-2 tsp. bourbon

ground nutmeg

Preheat oven to 350 degrees. Combine wafer crumbs, pecans and butter, mixing well. Press into a pie pan. Mix cream cheese until smooth, add brown sugar, blending well. Add eggs, beating until thoroughly mixed. Mix in heavy cream, add flour, salt and cinnamon. Add vanilla and continue mixing until smooth

Mix in pumpkin puree. Pour into pan with prepared crush. Bake for 1 hour and 15 minutes until set. Remove from oven, cool completely before cutting. Mix sweetened whipped cream and bourbon. Serve a dollop on each slice, topped with a sprinkle of nutmeg.

Dena Maxwell

Kensington

Raspberry Star Cookies

1 cup butter, softened or 1 cup butter-flavored Crisco

1 cup sugar

1 egg

3 cups all purpose flour

1/2 tsp. salt

1 (8 oz.) jar raspberry jam

2 cups confectioners sugar

2 teaspoon almond extract

Preheat oven 375 degrees. Grease cookie sheet. Take a large bowl and mix butter and sugar until smooth. Beat in egg. Combine flour and salt, stir in mixture. Dough will be stiff. Roll half of the dough into 1/8-inch thickness. Cut into star shapes and place 1-inch apart on cookie sheet. Place 1 tsp. of jam on each cookie, spread out toward the points of the star.

Roll out the remaining half of the dough. Cut stars the same size. Cut holes in the center of each star then place them onto the jam stars. Bake 7-10 minutes or until golden around the edges. Cool on racks. In a small bowl, mix together confectioners and almond extract to form a glaze. Drizzle over cooled cookies.

Catherine Pugh

Mechanicstown

Caramel Marshmallow Delights

1 (14 oz.) sweetened condensed milk

1/2 cup butter

1 (14 oz.) caramels

1 (16 oz.) large marshmallows

1 (10 oz.) crisp rice cereal

In a double boiler, combine milk, butter and caramels. Heat over boiling water. Stirring until smooth. Using a fork, dip marshmallows quickly in hot mixture, then roll in cereal. Chill. Store in airtight container in fridge.

Elvesta Miller

Carrollton

3-Layer Carrot Cake

2 cups sugar

1-1/3 cup vegetable oil

3 large eggs, room temperature

2-1/2 cups plus 1 Tbsp. flour, divided

3/4 cup raisins

1/2 cup chopped walnuts

1 lb. grated carrots

1/2 cup diced pineapple

2 tsp. ground cinnamon

1 tsp. low sodium salt

2 tsp. baking soda

1 tsp. vanilla

Frosting:

3/4 lb. light cream cheese, room temperature

1/2 lb. butter, room temperature

1 tsp. vanilla extract

1 lb. powdered sugar, sifted

Butter three 8-inch round cake pans. Beat the sugar, oil and eggs until light yellow. Add vanilla. In a separate bowl, sift 2-1/2 cups of flour and add to cinnamon, baking soda and salt. Mix, then add the dry mixture to the wet ingredients. Toss in the raisins and walnuts with 1 Tbsp. flour, and fold along with the pineapple and grated carrots into the batter. Mix well, then divide evenly among the three bake pans. Bake for 55-60 minutes, while checking with a toothpick.

In another bowl, mix the cream cheese, butter and vanilla, then add the sugar and blend until smooth for the icing. Let the cakes cool completely, then layer rounded side up with a small amount of frosting between each layer, frosting sides and top of cake with remaining frosting.

Melanee Loveless

East Sparta

Grandma Schwochow's Date Filled Cookies

20 dates, California "Medjool" dates are best

2 cups brown sugar

1 cup shortening

1/2 cup water

3 eggs

3-1/2 cups flour

1 tsp. vanilla

1 tsp. baking soda

1 Tbsp. cinnamon

Take the seeds out of the dates, cut them into three pieces. Put them in a saucepan, cover with water and cook slowly until thick, approximately a half an hour. Set aside. Cream shortening and brown sugar together, add eggs, water, vanilla, baking soda, and cinnamon. Slowly mix flour into batter, a little at a time until mixed well.

Use an ungreased cookie sheet with non-stick foil. Drop by tablespoon onto cookie sheet, spread out a little for the filling. Drop a little filling onto the cookie, then put a little more batter on top. After the whole cookie sheet is filled, bake for 12-15 minutes, or until the cookie looks dry.

Judith Stidom

Carrollton

Coffee and Cream Trifle

1 box chocolate cake mix, prepared according to package

2 small boxes (4-serving size) instant vanilla pudding mix

1 Tbsp. instant coffee granules

2 cups milk

1 8 oz. carton Cool Whip

1/2 cup semisweet chocolate chips

2 Tbsp. chocolate or caramel sauce, if desired

In a mixing bowl, dissolve coffee granules in milk. Add pudding mix and beat with a wire whisk 2 minutes, or until beginning to set. Chill 15 minutes. Meanwhile, split cake into 2 layers and cut each layer into 1-inch cubes. Place half of cubes in the bottom of a glass trifle dish or large glass bowl. Spread with half the pudding, then half the whipped topping and half the chocolate chips. Repeat layers with remaining ingredients and drizzle with chocolate/caramel sauce if desired. Chill until serving. Refrigerate leftovers.

Jennifer Bryan

Paris

Caramel Marshmallow Delights

1 (14 oz.) sweetened condensed milk

1/2 cup butter

1 (14 oz.) caramels

1 (16 oz.) large marshmallows

1 (10 oz.) crisp rice cereal

In a double boiler, combine milk, butter and caramels. Heat over boiling water. Stirring until smooth. Remove with fork, dip marshmallows quickly in hot mixture, then roll in cereal. Chill. Store in airtight container in fridge.

Elvesta Miller

Carrollton

Cherry Delights

1 can cherry pie filling

4 cups mini cake mix

marshmallows

1 yellow cake mix

Spray 9 inch by 13 inch pan. Put 4 cups mini marshmallows in pan. Mix cake mix according to directions, pour over top. Then top with cherry pie filling. Bake for 36-40 minutes at 350 degrees. Marshmallows should rise to the top. Pie filling sinks.

Martha Beachy

Waynesburg

Rhubarb Custard Pie

1/2 cup sugar

1 pint milk

pinch of salt

1 tsp. flour

2 cups rhubarb finely chopped

3 beaten eggs

Preheat oven to 400 degrees. Heat milk just until warm. Combine flour with just enough water to make a paste. Add mixture to hot milk. Pour the mixture over the beaten eggs that have been mixed with sugar and salt. Cover bottom of unbaked pie shell with finely chopped rhubarb. Pour custard over rhubarb. Bake slowly, never letting it boil at 400 degrees for 10 minutes, then 350 degrees for about 30 minutes. Serve with ice cream.

JoLane Elson

Magnolia

Tiny Cherry Cheesecakes

1 cup all-purpose flour

1/3 cup sugar

1/4 cup baking cocoa

1/2 cup cold butter or margarine

2 Tbsp. cold water

Filling:

2 pkg. (3 oz.) cream cheese, softened

1/4 cup sugar

2 Tbsp. milk

1 tsp. vanilla extract

1 egg

1 can (21 oz.) cherry pie filling

In a small bowl, 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 the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla.

Add egg, beat on low, just until combined. Spoon about 1 Tbsp. into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in refrigerator. Serves two dozen.

Christena Byler

Carrollton

Lemon Squares

1-1/2 cup flour

1/2 cup brown sugar

1/2 cup butter or margarine

2 eggs

1 cup brown sugar

1-1/2 cup coconut

2 Tbsp. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

Icing:

1 cup or more confectioners sugar

1 Tbsp. melted butter or margarine

Juice of 1 lemon

Mix first three ingredients, press into a pan and bake at 275 degrees for 10 minutes. Beat eggs, then add remainder of ingredients. Pour on top of crust and bake at 350 degrees for 20 minutes. For icing, mix ingredients together and spread on top while slightly warm. Cool, then cut into squares.

Ella Perkins

Sherrodsville

Date Pudding

1 cup boiling water

1 Tbsp. butter

1/2 cup nuts

2 cups water

1 cup boiling water

1 cup sugar

1 cup dates, chopped

1 egg

1 tsp. baking soda

1 cup flour

Cool Whip

Sauce:

1/8 tsp. salt

1/2 cup butter

1/4 cup clear gelatin

1 cup brown sugar

1 tsp. vanilla

Put dates, baking soda and butter in a bowl then pour boiling water over the dates. Cool, then add sugar, egg, flour and nuts. Mix well and bake at 350 degrees for 30 minutes or until done. Cool. Cut in squares and put in bowl. Pour sauce over it and top with Cool Whip. To make the sauce, brown butter in pan, then add brown sugar and stir. Let bubble a little, then add water. Bring to a boil and thicken with clear gelatin. Then add salt and vanilla. Serves 6-8.

Susan S. Hostetler

East Rochester

Jam Cake

1 cup butter

1-1/2 cups sugar

4 eggs

1 cup blackberry jam

1 cup apple sauce

3/4 cup sweet milk

3 cups flour (self-rising)

2 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. cinnamon

1 cup raisins

Caramel Icing:

1/2 cup butter

1 cup brown sugar, packed

1/4 cup milk

2 cups confectionery sugar

Mix the cake ingredients for 350 degrees for 50 minutes or until toothpick comes out clean. For the icing, melt butter in sauce pan. Add brown sugar and boil for 2 minutes stirring constantly. Add milk while stirring until mixture boils. Remove from heat and let cool. Add enough confectioners sugar to make spreading consistency beating well after each addition.

Mary McKinney Horton

Waynesburg

Peppermint Snowballs

18 oz. pkg. chocolate sandwich cookies, finely crushed

8 oz. pkg. cream cheese, softened

6 oz. pkg. white melting chocolate

1 to 1-1/2 cup peppermint candies, finely crushed

Mix together crushed cookies and cream cheese. Roll into 1-1/2 inch balls and set aside. Melt white chocolate in the top of a double boiler over low heat; stir in crushed candy. Dip balls into chocolate and set on wax paper to harden. Makes 2-1/2 dozen.

Donna Wey

Malvern

Can't Leave Alone Bars

1 pkg. white cake mix

2 eggs

1/3 cup vegetable oil

1 can (14 oz.) sweetened condensed milk

1 cup semisweet chocolate chips

1/4 cup butter or margarine

In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press two thirds of mixture into a greases 13 inch by 9 inch by 2 inch pan, set remaining cake mix aside. In a sauce pan, combine milk, chocolate chips and butter. Melt over low heat stirring constantly.

Pour over crust. Drop remaining batter over top. Bake at 350 degrees for 20-25 minutes or until lightly browned. Do not overbake. Cool before cutting. Serves 10.

Rebecca Troyer

Carrollton

Toffee Sauce

1/2 cup butter

1 cup firmly packed brown sugar

1/2 cup heavy whipping cream

1 tsp. vanilla

Melt butter at medium heat in a small sauce pan. Add brown sugar, stirring to combine. Bring to boil while stirring, add cream and vanilla. Reduce heat and simmer for 5 minutes. It is great with apple or gingerbread cake.

Rose Dewitz

Mechanicstown

Cherry Pecan Torte

6 white eggs

1/2 tsp. cream tartar

2 cups sugar

2 cups saltine cracker crumbs

3/4 cups chopped pecans

2 tsp. vanilla extract

2 cups whipping cream, whipped

1 can (21 oz.) cherry pie filling

In a mixing bowl, beat white eggs until foamy. Beat in cream of tartar while gradually adding in sugar. Beat on high until stiff peaks form, add in cracker crumbs, pecans and vanilla. Spread into a greased 9-inch by 13-inch pan. Bake at 350 degrees for 25 minutes. Cool completely, spread whipped cream over top. Spoon pie filling over cream. Chill at least 1 hour. Serves 12-15.

Marion Detweiler

Carrollton

Ice Cream Dessert

1 cup brown sugar, packed

4 oz. slivered almonds

1/4 1 lb. butter

1 cup coconut

2-1/2 cups Rice Chex, crushed

1/2 gallon vanilla ice cream

Mix brown sugar, coconut and crushed Rice Chex in bowl. Melt butter and saute almonds until they begin to brown. Add to sugar and cocunut mixture. Mix well. Pour half of mixture into bottom of 8-inch by 12-inch pan. Divide the ice cream into three sections.

Place over mixture. Cover ice cream with remaining ingredients. Cover and freeze. Remove from freezer 15 minutes before serving. Serves 8-10.

Linda Eckenweiler

Canton

Greek Spice Cake

1 Tbsp. shortening, grease 10-inch fluted pan with shortening

2 Tbsp. and 2-1/2 cup of flour, lightly coat fluted pan with 2 Tbsp. flour

1 cup of sugar

1 cup of packed brown sugar

1 cup canola oil

1 cup buttermilk

3 eggs

1 Tbsp. vanilla extract

1-1/2 tsp. almond extract

1-1/2 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. baking soda

1 cup of chopped pecans

1 tsp. confectioners sugar

In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the 2-1/2 cup of flour with baking powder, salt, cinnamon, cloves and baking soda, then gradually beat into the sugar mixture until blended. Stir in pecans. Transfer batter to fluted pan. Bake 325 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioner's sugar. For buttermilk, you can use 1 Tbsp. white vinegar in 1 cup measure and finish filling cup with milk, let sit for 5-10 minutes.

Carol Grimm

Carrollton

Quick and Easy

Chocolate Cherry Cake

1 box devils food cake mix

1 can (21 oz.) cherry pie filling

2 eggs

Mix together, put in bundt cake pan. Bake at 350 degrees for 35-40 minutes.

For apple cake, use a spiced cake mix and apple pie filling. Same instructions.

Pauline Cope

East Sparta

Ice Cream Sandwich Cake

11 vanilla, chocolate, neopolitan or strawberry ice cream sandwich

1 (16 oz.) Cool Whip

1 (16 oz.) jar hot fudge ice cream topping

1 cup chocolate chips, whopper candies, oreo cookie, M&Ms, festive sprinkles, health bar bits, peanut butter cups, or crushed butterfingers.

Hershey's chocolate syrup for garnish

chocolate or colored sprinkles for garnish

Layer a 8 inch by 8 inch pan with foil. Make sure the foil lays over the sides of the pan. This will make it easier to remove the ice cram cake from the pan when frozen. Layer 5 1/2 ice cream sandwiches on the bottom of the pan. Spread a layer of hot fudge topping on top of the ice cream sandwiches. Then spread half of the cool whip on the top of the fudge topping.

Repeat the same process with the second layer ending with hot fudge. Cover with plastic wrap and freeze for about one hour. Remove from freezer and remove the ice cream cake from the pan. Lift the cake peeling it off the foil and place it onto a serving plate. Frost with additional cool whip. Drizzle on some Hershey's chocolate chip syrup and garnish with chocolate chips and sprinkles or the candy topping of choice. Place the ice cream cake back into the freezer and freeze for 2 hours.

Melinda Fravel

East Canton

Moist Apple Cake

3 eggs

1 cup oil

1 3/4 cup sugar

4 thin sliced apples/peeled

1 tsp. soda

1 tsp. cinnamon

1 tsp. salt

1 tsp. vanilla

2 cups flour

1 cup chopped walnuts

Combine eggs, oil, sugar, and apples. Stir well and add cinnamon, soda, salt, vanilla, flour, and nuts. Bake 350 degrees in a long pan for 35-40 minutes. Cool 10 minutes in pan, turn out on wire rack. When cool, drizzle powdered sugar frosting on top. Serves 9-12.

Rose Ann Dewitz

Mechanicstown

Creamy Caramel Dip

1 pkg. (8 oz.) cream cheese, softened

3/4 cup packed brown sugar

1 cup (8 oz.) sour cream

2 tsp. vanilla extract

2 tsp. lemon juice

1 cup cold milk

1 pkg. (3.4 oz.) instant vanilla pudding mix

Assorted fresh fruit

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition. Cover and chill for at least 1 hour. Serve as a dip for fruit.

Christena Byler

Carrollton

Pizzelles

3 eggs

3/4 cup butter, melted

1 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. lemon juice

4 tsp. anise seed

Beat eggs. Mix ingredients in the order given and mix after each ingredient. Spoon batter into pizzelle maker and bake for 30 seconds.

Marty Beachy

Waynesburg

"Mardis Gras" King Cake with Cream Cheese Filling

2 tubes (8 oz. each) refrigerated reduced-fat crescent rolls

4 oz. reduced-fat cream cheese

2 Tbsp. confectioners sugar

1 tsp. vanilla extract

1/3 cup light brown sugar

2 Tbsp. softened butter

3 tsp. cinnamon

Icing:

1 cup confectioners sugar

1-2 Tbsp. 2% milk

1/2 tsp. vanilla extract

red, blue, yellow and green food coloring

Unroll both tubes of dough and separate into triangles. Place them on a greased 12 inch pizza pan, forming a ring with pointed ends toward the center and wide ends over-lapping. Lightly press wide ends together.

Beat the cream cheese, confectioners sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter, and cinnamon until crumbly. Sprinkle over cream cheese mixture. Fold points over filling and fold wide ends over points.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes.

Icing:

Combine the confectioners sugar, vanilla and enough milk to achieve desired consistency. Divide icing among 3 bowls. Using red and blue coloring, tint one portion purple. Tint another yellow and the remaining portion green. Drizzle back and forth over cake. Serve warm. Serves 16.

Carol Grimm

Carrollton

Arkansas Pound Cake

1 cup butter

1/2 cup shortening

3 cups white sugar

5 eggs

3 cups flower

1 tsp. salt

1/2 tsp. baking powder

1/2 cup 2% milk

1/2 cup evaporated milk

1 tsp. rum extract

1 tsp. coconut extract

1 tsp. almond extract

Preheat oven to 325 degrees. Line bottom of a tube pan with parchment paper. Grease the 10 inch tube pan and the parchment paper. Sift flour, salt and baking powder together and set aside. In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy.

Add eggs, one at a time, beating well after each. Add the rum extract, almond extract and coconut extract, then add flour mixture alternatively with milk and evaporated milk. Mix until smooth. Pour batter into 10 inch tube pan. Bake for 1 hour and 15 minutes. Cool. It can be enjoyed as is or glaze can be added.

For glaze, in a saucepan combine 1 cup sugar, 1/2 cup water, 1 tsp. rum extract, 1 tsp. almond extract, and 1 tsp. coconut extract. Bring to a boil stirring constantly. Use a toothpick to pierce all over the top of the cake. Gently pour glaze over the cooled cake and allow it to soak in before serving. Serves 12.

Linda Eckenweiler

Canton

Raisin Pie

1 egg

1 tsp. vinegar

4 Tbsp. water

3 cups flour

1 tsp. salt

1 1/2 cup crisco or 1 cup lard

large box of raisins

3/4 cups of sugar

3 Tbsp. cornstarch

2 tsp. vanilla

Beat the egg, vinegar and water together with a whisk. Blend dry mixture till crumbly. Add liquid mixture and work into 4 separate dough balls. Roll out on floured pastry cloth with floured rolling pin covered with pastry sock. Cook one box of raisins covered well with water for 1/2 hour. Add 3/4 cups of sugar and simmer for 15 minutes more. Mix 3 Tbsp. cornstarch in 1/2 cup for thickening.

Add to raisins and cook until thickened. Add 2 tsp. vanilla. Put in unbaked pie crusts. Bake at 400 degrees for 40 minutes. Serves 8.

Lynette Shatzer

Minerva

Fabulous Cranberry Salad

1 (6 oz.) cherry Jello

2 cups boiled water

2 large golden apples, peeled and grated

1 cup chopped pecans

1 cup whole cranberry sauce

8 oz. room temperature cream cheese

1/2 cup powdered sugar

1 tsp. vanilla

20 oz. crushed pineapple, drained

8 oz. thawed whipped cream

Boil water, stir in Jello, set aside. Cool. Add apples, pecans and whole cranberry sauce. Put in 9 inch by 13 inch pan and chill. Mix crem cheese, powder sugar, vanilla, pineapple, and whipped cream. Spread over Jello. Top with chopped pecans.

Rose Dewitz

Mechanicstown

Christy's Molasses Cookies

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 tsp. baking soda

2 cups flour

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 tsp. cinnamon

Beat shortening, sugar, molasses and egg together. Add remaining ingredients and mix well. Form dough into 1 inch ball and place onto tightly greased cookie sheet. Bake at 375 degrees for approximately 6 minutes. Makes 2 dozen.

Christy Hunsberger

Mechanicstown

Banana Pineapple Dessert

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

3 bananas, sliced

1 (8 oz.) cream cheese

3 1/2 cup milk

2 sm. vanilla instant pudding

1 (20 oz.) crushed pineapple, drained

1 (8 oz.) cool whip

Mix crumbs, sugar and butter. Press on the bottom of a 9 inch by 13 inch pan. Arrange banana slices on crust. Beat cream cheese in large bowl till smooth. Gradually beat in milk, then pudding, until well blended. Spread evenly over bananas. Spoon pineaple evenly over pudding. Cover with cool whip. Refrigerate 3 hours. Serves 15.

Janet Kendrick

Canton

Preacher Cake

2 cups sel-rising flour

2 cups sugar

3 eggs, beaten

2 tsp. vanilla

20 oz. can crushed pineapple

1/2 cup black walnuts (optional)

Frosting:

1 pkg. 8 oz. cream cheese, softened

1 3/4 cup confectionery sugar

1/4 cup butter

1/4 tsp. salt

2 tsp. vanilla

Mix cake ingredients by hand and bake at 350 degrees about 30 minutes or until toothpick comes out clean.

To make cupcakes as well, mix frosting ingredients to put on the cake when it cools. The cake is rich enough where it doesn't need icing.

Mary McKinney Horton

Waynesburg

Cherry Snowballs

1 cup butter, softened

2 1/2 cup powdered sugar, divided

1 Tbsp. water

1 tsp. vanilla extract

2 cup all-purpose flour

1 cup quick-cooking oats, uncooked

1/2 tsp. salt

36 maraschino cherries, drained

1/4-1/3 cup milk

2 cups sweetened flaked coconut, finely chopped

Blend butter, 1/2 cup powdered sugar, water and vanilla in a large bowl; set aside. Combine flour, oats and salt; gradually add to butter mixture. Shape a Tbsp. of dough around each cherry, forming a ball. Arrange 2 balls inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes, until golden on bottoms. Remove to a wire rack to cool. Combine remaining powdered sugar and enough milk to make a smooth dipping consistency. Dip cookies, roll in coconut. Put in foil cups. Makes 3 dozen.

Donna Wey

Malvern

Strawberry Kiwi Lemonade

3 cups cold water

1 quart fresh strawberries

1 kiwi, peeled

3/4 cup sugar

3/4 cup lemon juice

2 cups cold club soda (or Sprite)

Lemon Slices (optional)

Place water, strawberries, kiwi and sugar in a blender. Cover and blend until smooth. Stir in lemon juice. Blend in soda. Serve immediately. Garnish with lemon slices if desired. Makes 2 quarts.

Viola Shetler

Mechanicstown

Peanutty Candy Bars

4 cups quick cooking oats

1 cup packed brown sugar

2/3 cup butter, melted

1/2 cup plus 2/3 cup peanut butter, divided

1/2 cup light corn syrup

1 tsp. vanilla extract

1 pkg. 11 oz. butterscotch chips

1 cup (6 oz.) semisweet chocolate chips

1 cup chopped salted peanuts

In a large bowl, combine oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13 inch by 9 inch baking pan. Bake at 375 for 12-14 minutes or until mixture is bubbly around the edges. In microwave-safe bowl, melt butterscotch and chocolate chips. Stir until smooth. Stir in peanuts and remaining peanut butter. Spread over oat mixture.

Elvesta Miller

Carrollton

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