By Ann Hudson for the SNAP
Monday, September 24, 2012 —
Delicious desserts and easy to prepare. These squares are a sweet treat.
Cherry Crumb Dessert
1/2 cup cold butter
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry or blueberry pie filling
1/2 cup chopped walnuts
Whipped cream or ice cream, optional
In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13-in. x 9-in. x 2-in. baking pan.
Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes. Serve warm, with whipped cream or ice cream if desired.
Yield: 12-16 servings.
Pear and Graham Cracker Bars
2 ripe Bartlett pears
Whole graham crackers
1 cup packed light brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 cup flaked coconut
1 cup graham cracker crumbs
1 package (6 ounces) butterscotch chips
Core and dice pears to measure 1-1/2 cups. Line a 13 x 9-in. baking pan with whole graham crackers. In a medium saucepan, combine diced pears, brown sugar, butter, milk, coconut and graham cracker crumbs; bring to a boil. Boil until thick, stirring constantly. Spread pear mixture over crackers. Top with layer of whole crackers. In the top of a double boiler, melt butterscotch chips. Spread melted chips over crackers. Cut between crackers into bars. Store in the refrigerator.
Yield: 2-1/2 dozen.
Peach Bliss Dessert
When I have leftover pound cake, I make this quick and easy dessert.
1 can (15-1/4 ounces) sliced peaches
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1-1/2 teaspoons lemon juice
1/4 teaspoon almond extract
4 slices pound cake
Drain peaches, reserving juice; set peaches aside. Add enough water to juice to measure 1 cup.
In a small saucepan, combine cornstarch and cinnamon. Stir in lemon juice and peach juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat. Stir in almond extract and reserved peaches. Serve warm over pound cake.
Yield: 4 servings.