Bread Pudding - Tricia N, Wausau

10   slices white bread, cut into cubes
1/4c   butter, melted
1/2c   raisins
1t   ground cinnamon
6   eggs
3/4c  white sugar
2t  vanilla extract
1/2t  salt
3c  hot milk
1 pinch ground nutmeg

Heat oven to 375 degrees F

In a large bowl, combine bread cubes, melted butter, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.

Use the same bowl to beat the eggs.  Stir in sugar, vanilla, and salt until sugar is dissolved.  Slowly whisk in the hot milk.  Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.

Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

 

Butterfinger Crunch – Lynn J, Merrill
*This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.*

1 angel food cake in pieces
6 Butterfinger candy bars, crushed
1 pint whipping cream, whipped
1/4c soft butter
2c powdered sugar
4 egg yolks*
2 teaspoons vanilla

Mix butter, sugar, egg yolks* and vanilla with mixer.  Add whipped cream to mixture.  Put half of the cake pieces in bottom of a 9x13 inch cake pan.  Put half of cream mixture and half of the crushed candy bars on top.  Add second half of cake and repeat mixture.
 

Amazing Decorator Frosting - Tricia N, Wausau

5c   Powdered Sugar 
1/2t   Salt 
2t   Vanilla 
1/3c   Non Dairy Creamer 
1/2c   Water 
3/4c   Crisco Shortening 

 Measure all ingredients into a large mixing bowl.  Mix on medium speed for 3 minutes, then at high speed for 10 minutes.  Add more sugar to thicken or more water to thin.  Extra can be stored in a tightly sealed container in the refrigerator.  This frosting tastes just like the bakery’s and works well on cookies and cakes.  

 

Nut Bars – Lynn J, Merrill

Mix Together:
1½ cups flour
¾ cups brown sugar
½ cup butter

Pat into 9x13 pan.  Bake at 325 degrees for 10 minutes.

Mix Together:
6 oz butterscotch chips
½ cup Karo syrup
2 ½ tablespoons butter.

Melt over low heat.

Pour 1 can of mixed nuts over crust & then pour melted mixture over nuts.  Bake for 10 minutes at 325 degrees.
 

St. Louis Lemon Bars - Cheryl Z, Wausau

Crust

2 1/2 sticks butter, softened
2/3 cup confectioners' sugar
2 1/2 cups flour

Filling
5 eggs
2 1/2 cups white sugar
5 tablespoons all-purpose flour
5 tablespoons lemon juice

5 teaspoons grated lemon peel

1/4 cup Southern Comfort
confectioners' sugar for decoration

Preheat the oven to 350 degrees F. 

Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

Bake 20 minutes until slightly golden.  Set aside to cool.  Combine filling ingredients in blender until frothy. Pour over crust.

Return to oven for an additional 15 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

 

Pumpkin Bars - Trish J, Athens

 

1 pkg apple sauce or spice cake mix         1 one lb canned pumpkin
2 ½ tbsp pumpkin pie spice                        1 cup brown sugar
¼ cup water                                                   3 eggs

Beat for 2 minutes at medium speed.  Pour into jelly roll pan.  Bake at 350 degrees for 25 to 30 minutes.

Cool and frost with cream cheese frosting or whipped cream frosting.

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Whipped Cream Frosting

 Cream ½ cup margarine or butter or vegetable shortening.  Beat in 1 cup white sugar and 3 tablespoon flour.  Add some vanilla (optional).  Add 2/3 cup warm milk.  Beat.  The more you beat the fluffier it gets.

 

Chocolate Sheet Cake - Trish J, Athens

 

1 stick oleo or butter                2 eggs
4 tbsp cocoa                             1 tsp baking soda
½ c. shortening                         1 tsp vanilla
1 cup water                               ½ cup buttermilk
2 cups sugar                             2 cups flour

Beat eggs, buttermilk and soda together. 

Bring to boil in saucepan; oleo, cocoa, shortening and water.  Pour this over sugar and flour, add remaining ingredients.  Pour (batter is thin) into greased 11”x16” or 15”x 10” pan.  Bake 20 minutes at 400 degrees.

While cake is still hot, pour topping and spread over cake/bars.

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Fudge Topping

 

Bring to boil; 4 tbsp cocoa, 1 stick oleo or butter and 1/3 cup milk.

Add and mix well; 1 box powder sugar (about 3 ½ cup), 1 cup chopped nuts, 1 tsp vanilla.  Work fairly quickly with topping when mixing all together as it thickens fast somewhat like fudge.
 

Cap’n Crunch Bars - Trish J, Athens

 About 1 lb almond bark              2 cups peanut butter Cap’n Crunch cereal
2 cups rice krispies                    2 cups miniature marshmallows
2 cups peanuts 

Grease 9x13 pan.

Melt almond bark.  Add cereals, marshmallows and peanuts.

Gently pat down in pan.  Let set a little while and cut into bars.

 
 

Pumpkin Bars - Tricia N, Wausau

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

Preheat oven to 350 degrees F. Grease a 12x18 inch half sheet pan.

In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.

 
 
 
 
 
 

 

 

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