Reader Recipes

Creative Confections for Your Valentine

CHERRY YUM YUM

From Ann Miller of West Augusta

INGREDIENTS:

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4 cups graham cracker crumbs

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Butter (melted)

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2 pkgs. Dream Whip

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1 large pkg. cream cheese

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1 cup cold milk

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¾ cup sugar or sugar substitute

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2 cans cherry pie filling

 

DIRECTIONS: Mix half of the graham crackers with butter and line the bottom of a 15x19-inch baking pan. Beat Dream Whip, cream cheese, cold milk and sugar together; spread half of this mixture over the graham cracker crumbs. Add a layer of cherries and another layer of Dream Whip mixture. Put remaining cracker crumbs on top. Chill for 24 hours before serving.

 

STRAWBERRY GRAHAM SHORTCAKE

From Carolyn Brown of Mineral

 

INGREDIENTS:

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¾ cup butter

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1¼ cup dark brown sugar (packed)

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1½ t vanilla

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3 eggs

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1 cup sifted all-purpose flour

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3½ t baking power

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¾ t salt

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½ cup chopped walnuts

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2 cups graham cracker crumbs

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1 cup milk

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1½ cups heavy cream

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¼ cup sugar

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1¼ t orange extract

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2 pints fresh strawberries

 

DIRECTIONS: Cream butter; brown sugar and vanilla together in bowl until fluffy; beat in eggs one at a time, beating well after each addition. Sift flour, baking power and salt together; blend in walnuts and cracker crumbs. Add crumb mixture to egg mixture, alternating with milk, beating well after each addition. Spread batter in 2 greased, waxed-paper-lined 9-inch square cake pans. Bake at 375° for 30 to 35 minutes or until cake tests done. Cool slightly and remove from pans. Whip cream with sugar and orange extract until soft peaks form. Spread half the cream on 1 cake layer; slice half the strawberries over layer, top layer with remaining cake. Spread with remaining cream, garnish with remaining whole strawberries.

 

CHESS PIE

From Martha Wren Briggs of Sedley

 

INGREDIENTS:

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½ cup butter

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1 cup sugar

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4 egg yolks

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1 whole egg

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1 t vanilla extract

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½ t lemon extract

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9-inch pie crust

 

DIRECTIONS: Cream butter and sugar together until well blended. Add 4 egg yolks, one at a time, until thoroughly blended. Then beat whole egg into mixture. Add lemon and vanilla extract. Mix well and pour mixture into a 9-inch unbaked pie crust. Bake for 15 minutes at 350°. Reduce heat to 325° and cook for about 25 to 30 minutes longer. Pie should be golden brown and firm.

 

 

HEALTHY CHOICE PIE

From Mae Surface of Staunton

INGREDIENTS:

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1 small box Jell-O (flavor of choice)

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½ cup boiling water

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8 oz. yogurt (same flavor as Jell-O)

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8 oz. Cool Whip (thawed)

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1 graham cracker crust

 

DIRECTIONS: Sprinkle Jell-O into boiling water. Stir until it dissolves. Let cool to lukewarm. Fold in yogurt. Fold in Cool Whip. Pour into crust and put in refrigerator. Can also be served in parfait glasses.

 

 

 

STRAWBERRY FLUFFY STUFF

From Julia Ewen of Fincastle

 

INGREDIENTS:

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1 quart strawberries

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1 large low fat cool whip, thawed

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12 deli bakery sugar cookies

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1 Magic Shell chocolate sauce

 

DIRECTIONS: Rinse, cap and thickly slice strawberries. Drizzle with Magic Shell chocolate; set aside. Crumble cookies in a large bowl. Add Cool Whip and strawberries. Toss lightly until everything is covered with Cool Whip. Some chocolate will break lose from the strawberries, but it adds to the fun. Put in freezer for about 30 minutes. Drizzle top with a little more Magic Shell chocolate.

 

 

CRANBERRY SMOOTHIES

From Deanna Persinger of Raphine

 

INGREDIENTS:

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1 cup frozen cranberries

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2 frozen bananas

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5-6 large frozen strawberries

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32 oz. natural vanilla yogurt

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1 cup orange juice

 

DIRECTIONS: Freeze cranberries, bananas and strawberries the night before use. Thaw bananas for 5 minutes. Chop cranberries and strawberries in blender. Remove banana peels with sharp knife. Add bananas to blender and chop. Add orange juice and yogurt. Blend. Makes approximately 5 cups.

 

 

ROSY RAISIN-NUT COOKIES

From Glenna White of Churchville

 

INGREDIENTS:

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1 cup butter or margarine

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½ cup sugar

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½ cup firmly packed light brown sugar

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2 eggs

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1 t vanilla

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2¾ cups sifted all-purpose flour

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½ t baking soda

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¼ t salt

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¼ cup tomato ketchup

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½ cup raisins

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½ cup chopped walnuts

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Orange Glaze: 1½ cups sifted confectioners’ sugar and 2 tablespoons strained orange juice. Combine and beat until smooth. If not thin enough for transparent glaze, add a little more orange juice.

 

DIRECTIONS: Cream butter or margarine until consistency of mayonnaise. Beat in sugars gradually. Beat in eggs, one at a time. Add vanilla. Mix and sift flour, baking soda and salt; add to creamed mixture alternately with ketchup. Stir in raisins and nuts. Drop batter by rounded measuring teaspoonfuls on greased baking sheet, spacing 2 inches apart. Bake at 375° for 10-12 minutes or until edges are brown, and cookies spring back when touched. Remove to racks. Spread with orange glaze while hot. Makes about 5 dozen.

 

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; 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

 

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