DESSERTS

DESSERTS

Blueberry Cobbler Mary C. Wichterman, Washington, PA

1 stick butter 1 cup flour 1 cup sugar 1 1/2 tsp baking powder Pinch of salt ¾ cup milk 1 1/2 cups blueberries

Melt butter in a 9x9 baking dish Mix all ingredients except fruit Pour over butter, do not stir Spoon on fruit, do not stir Bake at 350° for 45 minutes Yummy with vanilla ice cream. Enjoy! Brown Butter Chocolate Chip Cookies Patti Brownlee, Washington, PA ¾ cup unsalted butter Mix together flour, baking soda, and salt. Set aside. Brown butter in a light colored pan. Stir until butter bubbles and starts to show brown flecks in butter, cool, remove. In a large bowl combine brown sugar, white sugar, vanilla, eggs. Add brown butter into the large bowl. Add flour into the large bowl and mix well. Add 2 cups chocolate chips. 15-17 minutes. They will appear undone. Let cool on pan 5 minutes, then on rack until completely cool. Toffee Cake Carol Keys, Jefferson, PA

Topping:

1 1/2 cup brown sugar 1 cup chopped nuts 2 to 3 teaspoon cinnamon

Combine all ingredients for topping and set aside

Cake:

¾ cup oil 1 teaspoon vanilla 4 eggs 2 cups flour 1 cup white sugar 2 tsp baking powder 1 tsp salt 1 (3¾ oz) pkg instant vanilla pudding 1 (3¾ oz pkg instant butterscotch pudding 1 cup water In large bowl, combine all other ingredients (except toppings). Blend at low speed until moistened. Grease a 12x9 cake pan. Pour approximately 1/3 batter into pan. Sprinkle with 2/3 of topping. Spoon remaining batter gently over topping. Sprinkle the rest of the topping on the

2 cups flour 1/2 tsp baking soda 1/2 tsp kosher sea salt 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 1 egg + 1 egg yolk, room temp 2 cups dark or semi sweet chocolate chips

Use a 1/4 cup ice cream scoop to drop dough. Bake at 325° remainder of batter. Bake for 40 minutes in a 350° oven. St. Nicks Orange Kiss Me Cake Debbie Durila, Claysville, PA

Cake: Glaze:

1 cup sugar Juice 1 orange 1/3 cup butter ¾ cup sugar 1 egg 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1 large orange 1/2 cup raisins ¾ cup milk

Beat together sugar, butter, and egg. Mix together flour, baking soda, and baking powder. Add to beaten mixture alternately with milk. Grind together 1 large orange (skin & all) and 1/2 cup raisins. Fold into mixture. Pour batter into greased 13x9x2 inch pan. Bake 350°, 45 minutes. Serves 15 While cake is baking, make glaze ingredients. Let stand. Stir. Pour over hot cake.

Mocha Brownies Alan R. Popey, McMurray, PA

1/2 cup butter unsalted (1 stick) ¾ cup Heinz tomato ketchup 2 cups granulated sugar 11/4 cups all-purpose flour ¾ cup unsweetened cocoa powder 1/2 tsp baking soda 2 tbs instant espresso coffee 4 whole eggs large 2 tsp pure vanilla extract 1 cup chopped walnuts

Preheat oven to 350°. Grease a 13x9x2 baking pan. Melt butter. Add ketchup to melted butter and stir to combine. Set aside. In a medium bowl, whisk together sugar, flour, cocoa powder, baking soda and espresso. Add to the butter/ ketchup mixture and stir until well blended. Stir in eggs and vanilla; mix until smooth. Stir in chopped walnuts. Bake at 350° for 30 minutes or until brownies just start to pull away from the edges of the pan. On a wire rack, allow brownies to cool completely in pan. Cut brownies in 2 squares.

Dottie’s Holiday Fruit Drops Cindy Matthews, Bethel Park, PA

2 Cups Shredded Coconut 2 Cups Walnuts, chopped 2 Cups Pitted Dates, chopped 4 oz Candied Cherries (red, green or mixed), chopped 1 TB Vanilla 1-14 oz can Sweetened Condensed Milk

Preheat oven to 350° Line cookie sheets with parchment paper Mix all ingredients in a large bowl Drop by heaping tablespoon onto cookie sheet 2 inches apart Bake 10-12 minutes until lightly golden brown Cool on wire rack Store at room temperature in airtight container Freezes well! Biscotti with Apricots Carolyn B. Morris, Waynesburg, PA

1 cup hazelnuts or walnuts 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar Finely grated rind of 1 lemon 2 eggs 1 teaspoon vanilla extract 2 cups, plus 2 tablespoons all-purpose flour 1 teaspoon salt 2/3 cup dried apricots, chopped

Preheat oven to 350°. Spread hazelnuts on a baking sheet and toast in oven 8-10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.

Place butter in the bowl of a stand mixer. Beat on medium until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.

Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.

Divide dough in half. With lightly floured hands, form dough into two 10x2 inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes.

Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.

Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing.

The biscotti store will for one week and freeze well. Makes about 20.

Serving Washington County for over 59 years.

Pumpkin Coffee Cake Abigail Mitchell, Washington County Dairy Maid

3 cups flour Streusel Topping 1 TBS pumpkin pie spice 2 cups flour 11/2 tsp baking soda 11/3 white sugar 1 tsp baking powder 11/2 tsp cinnamon 1/2 tsp salt 11/2 stick melted butter ¾ cup softened butter 2 cups white sugar 3 large eggs 1 TBS vanilla 1-15 oz can pumpkin (not pumpkin pie filling) 1/3 cup sour cream 1 cup whole milk

Preheat oven to 350°, grease 9x13 pan. Make streusel topping, set aside. Mix together coffee cake batter ingredients, pour into greased pan. Sprinkle streusel crumble in top of batter. Bake 30 minutes or until toothpick comes out clean. Pink Jello Karen Creek, Washington, PA

1 large package Strawberry Jello 1 can crushed pineapple 1 large cream cheese 1 can of evaporated milk 1/2 cup sugar

In sauce pan combine Jello, cream cheese and sugar. Drain pineapple and add enough water to make a cup. Add to pan and cook on low heat until cream cheese is melted and combined well. Let cool.

While Jello is cooling, put canned milk in large bowl and put in freezer. Freeze until there are ice crystals - the more ice the better it whips.

Remove from freezer and mix on high with mixer. It will whip to a whip cream consistency. Add cooled Jello to whipped milk and mix on medium until well mixed. The Jello will be pink when mixed.

Place in refrigerator until set. Delicious

Mom’s Chocolate Cake Heather Quedenfeld, Washington, PA

Cake:

2 cups flour 2 cups sugar 2 teaspoons baking soda 1/2 cup cocoa 1/4 teaspoon salt 1 cup oil 2 eggs 1 cup buttermilk(If you don’t have buttermilk, substitute 1 cup milk with 1 tablespoon vinegar added into it. 1 cup boiling water

Frosting:

1 cup sugar 3 tablespoons cornstarch 6 tablespoons cocoa 1/4 teaspoon salt 1 cup boiling water 3 tablespoons butter 1 teaspoon vanilla

Cake: Mix the flour, sugar, baking soda, cocoa and salt together. Then add the oil, buttermilk and eggs. Add the boiling water last. The mixture will be soupy. Bake into a 13x9 inch greased pan. 350° for 35 minutes or until a toothpick in center comes out clean. Frosting: Cook the sugar, cornstarch, cocoa, salt, and water over medium low heat until thickened, stirring constantly. Add the butter and vanilla and mix. Cool slightly and then pour over cooled cake.

Summer Dessert Greg Daubner, Mt. Lebanon, PA

Strawberry gelatin Blueberry gelatin Strawberries Pineapple Blueberries Kiwi fruit Heavy cream Sugar Granola Maraschino cherries Vanilla

Make the two gelatins as per the directions. Cut the strawberries up and discard the stems. Put the heavy cream in a bowl and whip it until peaks are formed adding sugar and vanilla slowly.

After the gelatin has chilled, put some blueberry gelatin in the bottom of a glass filling the glass about 1/3 full. Add some granola and blueberries. Top that off with a thin layer of whipped cream.

Fill the rest of the glass almost to the top with strawberry gelatin. Arrange strawberry pieces on top. Sprinkle with more granola. Top off with whipped cream and a cherry on top. For garnish, hang a piece of the pineapple on one side of the glass and a piece of kiwi fruit on the other.

A very quick, easy summer dessert that cool and looks great.

Swedish Apple Pie Carole Mack, Upper St. Clair

4 apples (McIntosh, Granny Smith) 11/2 tsp cinnamon ¾ tsp nutmeg 1 tbsp white sugar 1 tbsp brown sugar ¾ c butter 1 c white sugar 1 egg 1 c flour Port wine cheese spread (optional) cinnamon stick (optional)

Grease pie plate. Fill 2/3 full with cut up peeled apples. Sprinkle with cinnamon, nutmeg, white sugar and brown sugar. In bowl, beat together butter, sugar, egg, and flour. Spread this dough over apples to about 1 inch from edge. Bake at 350°, for 40-60 minutes until golden brown. To garnish each piece of pie, form small balls to look like apples from port wine cheese spread. Insert small piece of cinnamon stick to look like stem. Serve 1 cheese apple to side of each piece of pie. You’ll love this easy way to make an apple pie!! SUNDAY, OCTOBER 25, 2020 Walnut Baklava AngelaWilson, Waynesburg, PA

4 cups finely chopped walnuts 1/4 cup sugar 1 tablespoon ground cinnamon 1 cup butter, melted 1 package (16 ounces) frozen phyllo dough, thawed

Syrup:

1 cup sugar 1/2 cup water 1/4 cup honey 1 teaspoon lemon juice 1 teaspoon vanilla extract

In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13x9 baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).

Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-inch squares with a sharp knife.

Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

Yield: 3 dozen

Alabama Pecan Bars Bridget Vilenica, Clarksville, PA

Combine:

1 1/2 cups flour 21/4 tsp baking powder ¾ tsp salt

Mix together:

1 cup sugar 1 cup brown sugar 1 cup oil 4 eggs 1 tsp vanilla Add wet and dry ingredients together, mix well. Fold in 2 cups chopped pecans. Grease 9x13 pan, Bake at 350° for 30-35 minutes.

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Jeanette’s Tiger Batter Fudge Dorothy Acciai, Washington, PA

(1) 12 oz pkg chocolate chips, morsels or melts (1) 12 oz pkg white, peanut butter or butterscotch chips 1 cup peanut or other nut butters

Spray an 8 or 9 pan. Line with waxed paper. Microwave chocolate chips to melt (45 seconds+) Pour into pan, do not spread yet. Melt white chips, add peanut butter 1 stir to combine Spread chocolate, top with peanut butter mix. Swirl for stripes. Cool, cut and enjoy!

Strawberry Pie Dorothy P. Hodgkiss, Washington, PA

1 qt strawberries 1 cup sugar 1/4 tbsp salt 3 TB cornstarch Red food coloring 1/2 cup boiling water 1 baked (8 or 9 in) pie shell 1/2 cup whipping cream, whipped and sweetened

Wash, hull and drain berries. Sort and reserve large ones. Marsh or crush enough small berries to make one cup. Leave remaining berries whole.

Blend sugar, salt and cornstarch in a saucepan. Add crushed berries and the water. Cook, stirring constantly, over direct heat until thickened and clear. Cool. Add enough food coloring to give a bright red color.

Place whole berries in baked pie shell. Pour cooked mixture over berries. Chill. Served garnished with whipped cream and reserved large berries.

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