MAZURKA BARS

(I doubled this recipe to fit in my large 11 x 15 pan)
Preheat oven to 325 degrees.
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2 c. oats
1 c. whole wheat flour
1 c. dark brown sugar (or light brown - whatever you have)
1/2 c. coconut
1/2 c. chopped walnuts (I used pecans)
1/2 t. baking soda
1/4 t. salt
1 1/2 sticks butter, melted
1 t. vanilla

Mix all ingredients together and press into a greased square pan. Top with fresh sliced peaches, berries, or whatever you like. Press the fruit lightly into the crumb mixture.

Bake at 325 degrees for 40-50 minutes. They should look dry on top.

**For Fall flavors, add some cinnamon and nutmeg and use thinly sliced apples instead of berries. It would also be fun to add mini chocolate chips to the mixture, too!

Pumpkin Gingerbread

Ingredients

2 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a mixer, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and cloves.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Zucchini Brownies

Submitted by Sarah S.

Brownies

½ c. vegetable oil
1 ½ cups sugar
2 tsp. Vanilla
2 c. flour
½ c. cocoa
1 ½ tsp. baking soda
1 tsp. Salt
2 c. shredded zucchini (I peel and grate.
No seeds and squeeze out the extra “juice” first)
½ c. chopped walnuts

Frosting
6 T. cocoa
¼ c. margarine
2 c. powdered sugar
¼ c. mild
½ tsp. Vanilla

Preheat oven to 350. Grease and flour a 9x13.

Mix oil, sugar, vanilla.

Combine dry ingredients seperately.

Mix together.

Fold in zucchini and walnuts.

Spread into pan (batter is dryish, not like normal brownies)



Bake for 25 to 30 minutes.

Make frosting by melting together cocoa and margarine. Let cool. In a medium bowl, blend together powdered sugar, milk, and ½ tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies. ENJOY :)

Brownie Goody Bars

1 box brownie mix (make according to box)

1- 16 oz. container of vanilla frosting

1/2 cup salted peanuts, (coarsely chopped) The peanuts really could be optional

2 cups rice cereal

2/3 cup creamy peanut butter

1 1/2 cups semisweet chocolate chips

1. Heat oven to 350. (325 for dark or nonstick pan). Grease bottom only. I've used a 8x8 pan and a 9x13. It just depends how thick you want the brownies. Both work fine.

2. Make and bake brownies as directed on box. Cool COMPLETETLY. (I've put them in the freezer or fridge before to help the cooling process when I was under time constraint. They still turn out fine)

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cerial in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Monkey Bread

Submitted by Heidi E.

INGREDIENTS:

1/2cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS:

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Oreo Cupcakes

This is a recipe I tried for my daughter's birthday. It was a big hit, so I thought I'd share it!

Oreo Cup Cakes

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips (I used miniature)



Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

*Note: I made cupcakes with this recipe. I ended up with 28 cupcakes that were baked at 350 degrees F for about 24 minutes.



Buttercream Dream Frosting
Ingredients:

1 stick salted butter - room temperature

1 stick unsalted butter - room temperature

1 cup shortening

1 tablespoon Clear Vanilla extract

2 pounds confectioner's sugar (powdered sugar, 10x)

4-6 tablespoons very cold milk (I used 5 TBS)

8 crushed Oreo cookies with the cream removed before crushing

Directions:

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.



 

Trifle

For those of you who attended our Relief Society Meeting in May, this might look familiar. (: These are the recipes to those delicious trifle bowls that Leisa M. made for us! I can't wait to try and make them.
Raspberry Cream Trifle

Ingredients
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups heavy whipping cream, whipped
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 2 tablespoons seedless raspberry jam
• 2 cups fresh raspberries
• Chocolate curls and fresh mint
Directions
• In a large bowl, beat the milk, water and extract until blended.
• Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
• Place half of the cake cubes in a 2-qt. glass serving bowl.
• Top with half of the cream mixture. Carefully spread with jam.
• Sprinkle with 1 cup raspberries. Layer with remaining cake cubes,
• cream mixture and raspberries. Garnish with chocolate curls and mint.

Lemon Bar Trifle

Ingredients
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
•

LEMON LAYER:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1-3/4 cups cold water
• 3 egg yolks, beaten
• 2/3 cup lemon juice
• 2 tablespoons butter
• 4 teaspoons grated lemon peel
•

CREAM CHEESE LAYER:
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions
• In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

• In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.

• Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.

• Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.

Chocolate Trifle

Ingredients:

-1 Devil's Food cake mix (any chocloate cake or brownie mix may be substituted)

-1 large instant chocolate pudding

-1 large tub of cool whip

-1 package of Heath Bar chips

Directions:

- Prepare cake mix according to package directions (bake in jelly roll pan) and cool completely. Cut into 1 inch squares.
-In a trifle bowl or glass serving dish, place 1/3 of the cake, then 1/3 of the pudding mixture and 1/3 of the container of whipped topping, then cover with Heath bar chips. Repeat layers.

Pineapple Party Cake

From Janet B.

1 box cake mix - white. Bake according to directions in large sheet cake pan.

Mix together:
1 20 oz can crushed pineapple,
8 oz cream cheese,
1 box vanilla instant pudding mix (large box).
Spread over cooled cake.
Slice bananas over top of mixture.
Cover with cool whip.