Famous Recipes - Some fun Desserts

Table of Contents:

Strawberry Nut Loaf Island Delight Cookies Philly Butterscotch Bars Dried Cherry Muffins

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Strawberry Nut Loaf

3-1/4 Cups All-purpose Flour 1-3/4 Cups Sugar 1/2 tsp Ground Cinnamon 1 tsp Salt 1 tsp Baking Soda 3 Eggs, slightly beaten 1 Cup plus 2 Tbs Canola Oil 2 Pkgs (10 oz) Sliced Frozen Strawberries with juice 1-1/4 Cups Walnuts, chopped

Preheat oven to 350 degrees. Grease and flour two loaf pans.

In a large bowl, combine flour, sugar, cinnamon, salt and baking soda; mix well. Stir in eggs, oil, strawberries and nuts; blend well by hand.

Pour into prepared loaf pans. Bake at 350 degrees for 50 to 60 minutes, checking doneness with toothpick. _______________________________________

Island Delight Cookies Makes approximately 36 cookies

1 Pkg (18.25 oz) White Cake Mix 2 Large Eggs 1/3 Cup Canola Oil 1 Cup Flaked Coconut 1/2 Cup Semi-sweet Chocolate Chips 1/4 Cup Macadamia Nuts, chopped

In a mixing bowl, combine cake mix, eggs and oil and blend well - this will make a very stiff batter. Stir in coconut, chips and nuts.

Roll into walnut-sized balls and place 2-inches apart on lightly greased baking sheets.

Bake at 350 degrees for 10 minutes but still soft. Cool for 2 minutes before removing from pan. _______________________________________

Philly Butterscotch Bars

1 Pkg (10 oz) Butterscotch Chips 1/2 Cup Butter 2 Cups Graham Cracker Crumbs 1 Pkg (8 oz) Cream Cheese, room temperature 1 Can (14 oz) Sweetened Condensed Milk 1 tsp Vanilla Extract 1 Large Egg 1 Cup Pecan, chopped

Preheat oven to 325 degrees. Butter a 9 x 13-inch glass baking dish; set aside.

Over low heat, melt butterscotch chips and butter on a saucepan; remove from heat. Stir in cracker crumbs and mix well. Putting aside 2/3 cup of crumb mixture, use the rest to press firmly and evenly in bottom of prepared baking dish.

In large mixing bowl, beat cream cheese until light and fluffy. Then beat in milk, vanilla and egg. Gently fold in nuts. Pour over cracker mixture in glass pan. Evenly sprinkle with remaining 2/3 cup cracker mixture.

Bake at 325 degrees for 25 to 30 minutes or until test done with toothpick. Cool to room temperature, then chill before cutting into bars. _______________________________________

Great for snacks and breakfasts!

Dried Cherry Muffins Makes 18 muffins

1 Cup Dried Cherries, pitted 1 Cup Buttermilk 1 3/4 Cup Unbleached All-purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda Pinch Salt 4 oz (1 stick) Unsalted Butter, at room temperature 3/4 Cup Sugar 2 Eggs, lightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.

Preheat the oven to 350 degrees. Grease 18 muffin cups or line them with paper liners.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not over mix.

Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. _______________________________________

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