Reader Recipes

Say It With Sweet Stuff 

 

candy heart treasure cookies

From Linda Moore of Richmond

 

Ingredients:

bullet

3⁄4 cup  butter

bullet

1⁄2 cup sugar

bullet

1⁄4 t baking powder

bullet

1 egg yolk

bullet

1⁄2 teaspoon vanilla

bullet

1 3⁄4 cups all-purpose flour

bullet

Candy hearts

bullet

Sprinkles

 

Directions: Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking powder and beat until combined. Beat in egg yolk and vanilla extract. Beat in flour, scraping the sides down often. When you can’t beat in any more flour with the electric mixer, start using a spoon instead. Shape a rounded teaspoon of dough around a candy heart. Roll in sprinkles. Place cookies 2 inches apart on a greased cookie sheet. Bake in a 375˚ oven for 8 to 10 minutes or until edges are firm but not brown. Cool cookies on a wire rack. Makes about 30.

 

 

BROWNIE CAKE

From Ann Doss of Sandy Level

 

Ingredients:

bullet

1 box brownie mix

bullet

2 small boxes instant chocolate pudding mix

bullet

1 large tub Cool Whip

 

Directions: Bake brownies according to package directions. Divide in half. Also, prepare each box of instant pudding (separately) according to package directions. Break up half of the brownies into a bowl. Pour 1 of the prepared pudding mixtures over broken brownies in bowl. Put 1⁄2 Cool Whip over pudding. Repeat the layers with the rest of the brownies, the remaining pudding, and remaining Cool Whip. Refrigerate.

   

 

EASY PEACH COBBLER

From Ann Miller of West Augusta

 

Ingredients:

bullet

1 cup sugar

bullet

1 cup self-rising flour

bullet

1 stick butter

bullet

1 cup milk

bullet

16-oz. can peaches or fresh peaches (cut into small pieces)

 

Directions: Mix all ingredients together and bake at 350° for 45 minutes. For a large cobbler, double ingredients.

   

 

GERMAN CHOCOLATE PIE

From Bitha Yeatts of Gretna

 

Ingredients:

bullet

3 eggs

bullet

2 cups white sugar

bullet

Pinch of salt

bullet

4 T cocoa

bullet

4 T flour

bullet

1 stick melted margarine

bullet

1 t vanilla

bullet

1 cup chopped pecans

bullet

1 cup coconut

bullet

1 1⁄2 cups milk

bullet

2 pie crusts

 

Directions: Beat eggs. Mix together sugar, salt, cocoa and flour; add to beaten eggs. Add melted margarine, vanilla, pecans and coconut; mix together. Add milk and mix. Pour into 2 regular pie crusts. Bake at 350° for 35 to 40 minutes.

 

 

PINEAPPLE PIES

From Nancy Howard of Brookneal

 

Ingredients:

bullet

1 can Eagle Brand milk

bullet

1 large can crushed pineapple

bullet

1 cup coconut

bullet

1 cup walnuts (chopped)

bullet

Juice of 1 lemon

bullet

2 graham cracker crusts

 

Directions: Mix all ingredients together and pour into crusts. Can be frozen.

 

 

PISTACHIO DESSERT

From Linda Logan of Boydton

 

Ingredients:

bullet

1 pkg. instant pistachio pudding mix

bullet

1 large can crushed pineapple

bullet

2 cups miniature marshmallows

bullet

8-oz. container whipped topping

bullet

1⁄2 cup chopped nuts

 

Directions: Mix all ingredients together. Chill and serve.

 

ÉCLAIR CAKE

From Roxy Dameron of Stuarts Draft

 

Ingredients:

bullet

2 small pkgs. vanilla pudding mix

bullet

3 cups milk

bullet

1 box graham crackers

bullet

8 oz. Cool Whip

 

Frosting:

bullet

1 cup sugar

bullet

1⁄8 t salt

bullet

1⁄3 cup cocoa

bullet

1⁄4 cup milk

bullet

1⁄4 cup margarine

bullet

1 t vanilla

 

Directions: Mix pudding with milk until thick. Fold in Cool Whip until smooth. Line bottom of 9x13-inch pan with graham crackers. Spread on half of pudding mix. Repeat graham crackers, then rest of pudding. Add another layer of graham crackers. To make frosting, combine the first 4 ingredients in a saucepan; bring to a boil. Cook for 1 minute.  Remove from heat and add 1⁄4 cup margarine and 1 teaspoon of vanilla. Stir until margarine melts. Cool slightly; then beat until thick enough to spread. Spread the chocolate frosting over the last layer of graham crackers. Chill overnight.

 

 

PEANUT BUTTER PIE

From Ruby Orndorff of Edinburg

 

Ingredients:

bullet

8 oz. cream cheese

bullet

1⁄2 cup peanut butter

bullet

1 cup confectioners 10x sugar

bullet

1 t vanilla

bullet

8 oz. Cool Whip

bullet

Graham cracker or baked pie shell

 

Directions: Mix the first 4 ingredients well. Add Cool Whip and mix well. Pour into pie shell; refrigerate until set (approximately 2 hours); can be frozen.

 

 

STRAWBERRY SHORTCAKE

From April Foubare of Manassas

 

Ingredients:

bullet

1 pkg. strawberry cake mix

bullet

2 big tubs of Cool Whip (thawed)

bullet

1 big tub of fresh strawberries

 

Directions: Prepare cake mix according to package directions. Pour into 2 round cake pans. Cook and cool completely. Take 1 cooled cake layer and spread with a thick layer of Cool Whip, topped with halved strawberries. Top with remaining cake layer and repeat process. (Fourth of July variation: Top  cake with strawberries and blueberries.)

 

 

BANANA FRUIT PIE

From Linda Logan of Boydton

 

Ingredients:

bullet

1 cup sugar

bullet

8-oz. pkg. cream cheese, softened

bullet

8-oz. container whipped topping

bullet

4 overripe bananas

bullet

2 baked pie shells

bullet

1 can cherry pie filling

 

Directions: Beat sugar and cream cheese until fluffy. Add whipped topping. Beat until well mixed. Slice 2 bananas into each pie shell. Top with 1⁄2 of cream cheese mixture in each pie shell. Then spoon 1⁄2 can cherry pie filling over each pie. Refrigerate.

 

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Italian; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

Home ] Up ] [ Reader Recipes ] Down Home ] It's Your Business ] Food For Thought ] Caught In The Web ] Healthy Take ] Editorial ]