Sunday, July 24, 2016

Swedish Fruke Dessert

Swedish Fruke Dessert

1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sugar
1 teaspoon vanilla
1 can (16 oz.) fruit cocktail, undrained
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans

Combine flour, soda and salt and set aside.  Beat egg with sugar and vanilla, then stir in fruit cocktail. Mix with dry ingredients. Pour batter into an 8" square pan and top with brown sugar, cinnamon and nuts (can combine first). Bake at 350 degrees for 30 minutes. Serve with whipped cream.

From Hollister Relief Society Cookbook - contributed by Jeanine Tibbits

Note: Today I doubled this recipe and baked it in a 9x13 pan. We also didn't have any fruit cocktail, so I used a can of pears and a can of peaches plus added one fresh apple, peeled and cubed. It turned out great.

Wednesday, July 13, 2016

Cinnamon Roll Cookies

Our ward had a tradition of serving cinnamon rolls to the men on Father's Day. This year they decided to do cookies instead, and Wayne was quite disappointed. I recalled seeing a recipe for Cinnamon Roll Cookies at one point, and decided that might be a good thing to try. I wasn't terribly impressed with them, but Wayne came home and said that in spite of them not having any chocolate chips, the cookies were great and the recipe was a keeper. So, here you go!

Cinnamon Roll Cookies

3/4 cup butter or margarine
3/4 cup sugar
1/4 cup powdered sugar
2 large eggs
1 teaspoon vanilla
3 cups flour (3 1/2 cups in Florida)
1 teaspoon baking powder
1/2 teaspoon salt

4-6 tablespoons butter, softened
1/2 - 1 cup brown sugar
1-2 teaspoons cinnamon

4 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
2-6 teaspoons milk

For cookie dough, cream butter and sugars; add eggs and vanilla and beat well. Combine dry ingredients and stir in. Chill for at least one hour.

Divide into four pieces and roll out into a small rectangle (mine was about 6x10 inches). Spread with butter and sprinkle with a mixture of brown sugar and cinnamon. Roll up like a cinnamon roll and slice into individual cookies. Place on baking sheet and bake at 350° for 7-9 minutes. Cool.

Cream cream cheese and sugar together. Add vanilla and enough milk to make a thin icing. Pipe onto cookies.

The Frozen Pizza Dough Experiment

While it was great not having to mix pizza dough for our supper this week, and it was super easy to take the dough out of the freezer in the morning, then let it sit on the counter for an hour to warm up, our pizza didn't taste quite as good as it normally does. I may give it one more try, adjusting two factors - freezing the dough less than seven months (either it's been a long time since we've had pizza, or my memory of what's in the freezer is diminishing) and/or using flour (or even olive oil) instead of water to "pat out" the crust. We'll see.

Tuesday, July 5, 2016

Peach Pretzel Dessert

When he and Alicia visited over the 4th of July, Jeff requested this dessert. It was delicious!

{No-Bake} Peach Pretzel Dessert

Yield: 9 servings 

Crust Ingredients:3 cups miniature pretzel twists 
¼ cup melted butter 
¼ cup light brown sugar 

Filling Ingredients:16 ounces cream cheese 
½ cup sugar 
⅔ heavy cream 
1 teaspoon vanilla extract 
(optional) ¼ caramel sauce for swirling 

Topping Ingredients:4 peaches, chopped into ½-inch pieces 
(optional) ½ cup caramel sauce 

Finely crush the pretzels in a food processorblender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl. Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8x8 pan

In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream and vanilla extract. Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula. If desired, drizzle with caramel sauce and swirl lightly with a knife. 

Top with peaches. Drizzle with caramel, if desired. Refrigerate at least 2 hours before serving. Enjoy!