Holiday Recipes #4: Dessert

I was thinking that if I wait until next week to post some desserts, then it would be too late to make them, if you want some ideas for Thanksgiving....so here are a few of my family favorites!

Congo Squares

2-3/4 cups flour
1/2 tsp salt
2-1/2 tsp baking powder
1 pound lt brown sugar
3/4 cup oil
3 eggs
1 cup chopped nuts (optional)
1 12oz bag chocolate chips

Mix sugar and oil until light and fluffy. Add eggs, one at a time, beating well after each addition. Add all dry ingredients and mix well. Mixture will be very thick. Spread into a well-greased 13x9 pan. Bake at 350 degrees for 45 minutes to 1 hour....DO NOT OVERBAKE!

Once cooled, cut into squares and enjoy! This is a favorite with the kiddies :)

Frank's bars

6 cups corn flakes
1 cup sugar
1 cup Karo syrup
1/2 cup butter
2-1/2 cups crunchy peanut butter (equal to one 18 ounce jar)

Bring to a boil: sugar, syrup, butter, and peanut butter. Pour over cereal. Mix well. In a 9x13 dish, have it lined with wax paper, and then greased. Press the mixture into the pan, using a little force to get it compact. Spread the chocolate chips over the mixture and cover with a cookie sheet. The heat from the mixture will melt the chips. In 5 minutes, uncover and spread the now melted chips all over the mixture.

Put it in the fridge. When it is cold and hardened, remove from fridge and cut into squares.

This is a personal favorite!!!

Whoopie Pies

sift together:
2 cups flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Add:
1/2 cup shortening
1 cup milk
1 tsp vanilla
1 egg


Beat well. Place rounded teaspoonfuls on a greased and floured cookie sheet. Bake at 425 degrees for 5-6 minutes. Place on a cooling rack to cool.

Filling:
1/3 cup evaporated milk
2/3 cup shortening
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla

Beat with a mixer for 5 minutes.

To assemble...make sandwiches using two of the 'cake' pieces and the filling. I like to wrap them individually and put in a bowl in the fridge. It makes an easy snack to grab!

Cherry Pie

graham cracker crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) melted

Preheat oven to 350 degrees. Bake crust in the oven for 10 minutes and cool.

Cherry Pie Filling:
1 can cherry pie filling
1 can tart cherries, drained

Mix and set aside.

Topping for pie:
1 cup flour
1/2 cup sugar
1 stick of butter (cold)

Combine in a food processor and place in refrigerator.

When crust is cool, pour the combined cherry pie filling into the graham cracker crust. Cover with the pie crumb topping. Bake at 400 degrees on the lowest shelf for 10-15 minutes, then turn overn to 350 degrees. Bake until the topping begins to brown. You may have to cut out the center of a piece of foil to cover the edges of the graham cracker crust. Mold the foil ring around the edges...this will prevent over-browning. Let cool completely on a rack before serving.

Serve with or without whipped cream!


Next week I'll tell you how I brine our turkey :)