Readers shared their recipes to enter in the Cookbook Giveaway drawing.
Rho Blanchard says her Cheese Squares are fast and easy to make and light enough to make them just right after a meal.
Elegant Cheese Squares
1 cup graham cracker crumbs
3 tbsp. sugar
1/4 cup softened butter or margarine
1 8-oz pkg. cream cheese
1/2 cup sugar
1/2 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups thawed Cool Whip
Combine crumbs, 3 tbsp. sugar, 1/4 cup butter or margarine and mix well.
Press firmly into 8 inch square pan (bottom and up sides)
Bake at 350 degrees for 8 minutes
cream cheese and blend with 1/2 cup sugar. Add milk, lemon juice and
vanilla and blend. Add Cool Whip and spoon into crumb pan. Chill until
Garnish with lemon twist or mint leaves and enjoy.
Thank you, Rho Blanchard of West Bloomfield for your recipe.
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
margarine into flour and sugar. Add coconut and mix gently. Pat
one-half of mixture in 8x8 inch pan. Cover with one can cherry pie
filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.
Sinfully Simple Chocolate Dessert
1 pkg. devils food cake mix (baked according to directions in 9x13" pan) cut up into cubes
1 16-oz. Cool Whip ( 12 oz. can also be used without any problems)
3 small chocolate instant pudding, prepared according to directions
1 pkg. of Heath Bits
Layer in Large bowl (bigger than trifle bowl):
You can make either 2 or 3 layers. Serves a large amount
Thank you, Paulette Williams of Troy for your sinfully simple recipe.
Castine was featured in The Oakland Press many years ago with this
recipe. She has this to say about her recipe: "While I was leading a
senior citizen group in a game of mental health bingo, I overheard a
woman tell her table mates about this dessert. I memorized it because I
didn't have anything to write on at the moment. It has been featured
on the front page food section of the Oakland Press and Neil Rubin's
column on Easy Super Bowl recipes for guys to make at home.
Sander's Show Stopper Ice Cream Dessert
What you need
A spring form pan
A plain pound cake
1/2 gallon of butter pecan ice cream
1 small jar of Sander's milk chocolate fudge topping
4 chocolate toffee candy bars (Heath or Skor)
half of pound cake into bottom of pan and cover with half of the ice
cream. Break up candy bars with a hammer and sprinkle half on top of
the ice cream. Warm topping in microwave and drizzle half of fudge over
layer in a lattice effect. Repeat layering ingredients.
Cover with foil or saran wrap and keep in freezer until ready to serve. Release spring form rim.
Serve this magnificent ice cream convection from the pan bottom.
Take your bows!
Note: If you have a large spring form pan, you can double the ingredients and serve 12-14.
Take your bows, Jacqueline. This sounds fantastic!
Giannangeli of Rochester Hills says this is a recipe that gets great
accolades whenever she makes it. She often adds chocolate chips to the
batter and eliminates the frosting. It still turns out moist and great!
Preheat oven to 350
Grease and flour 1 Bundt pan or two 9" round pans.
Mix together first five ingredients and set aside.
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups flour
1 1/3 cup sugar
1/4 cup margarine softened
2-3 very ripe bananas mashed
1 cup sour cream
1 teas vanilla
1/4 - 1/2 cups chopped walnuts and/or 1 cup chocolate chips
sugar and margarine together until light and fluffy. Add eggs and mix
well. Add bananas, vanilla and sour cream. Stir in dry ingredients.
Mix well. Fold in nuts and chocolate chips.
Pour into prepared
pan and bake for approximately 45 minutes or until toothpick comes out
clean. Cool in pan for 10 minutes. Using potholders, place serving
dish inverted on top of cake and flip over. Cool before frosting (I
don't frost as it is very moist but that is your choice. You can also
sprinkle with powdered sugar)
Cream Cheese Frosting
1 8-oz cream cheese, softened
3-4 tbl. softened margarine or butter
1 tsp. vanilla
2 cups powdered sugar
cream cheese and butter. Add sugar and beat until consistency you
like. Add vanilla. If too thin, add more sugar. If too thick, add a
bit of milk.
Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp. salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.
Conti submitted her recipe for homemade lemon curd. She says, this curd
is so good you can spread it over your body (So, she's been told!)
1/2 cup unsalted butter
1 cup white sugar
Grated rind and juice of 2 fresh lemons
butter in top part of a double sauce pan. Place over low heat and
slowly add sugar, stirring until well blended. Gradually pour beaten
eggs in the butter and sugar mixture. Continue stirring until mixture is
light and creamy. Do not allow it to get very hot. Grate peel from
lemons and add to the mixture. Squeeze the juice from the lemons and
strain. Slowly add lemon juice while continuing to stir.
pan over the lower part of the double saucepan, containing the boiling
water. Over low heat, stir until the curd forms a film on the back of a
spoon. Pour into clean, screw-top jars. About (3) 1/2 pint jars.
This curd can be used for cookies, tarts, cakes or pies.
Thank you, Barbara Conti of Waterford for your recipe.
Julie's 'Gourmet' noodles
Julie Walker offers up this very quick and simple spin on Ramen noodles.
1 pkg. Ramen noodles (any flavor)
Butter or margarine
noodles according to directions, drain. Add butter or margarine to
taste. Shake in pepper and Parmesan cheese of equal amounts. Mix well
Julie saves the flavor packets, included in the Ramen noodle package, to use in her favorite homemade noodle soups.
Thank you, Julie Walker for your recipe.
Here's how to enter:
one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or
if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press,
48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a
contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Vicki Arsenault at 248-745-4621 or email Vicki.email@example.com Find more of my recipes at www.theoaklandpress.com