2011 Summer Picnic Dessert Recipe Swap

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2011 Summer Dessert Recipe Swap

Our dessert table was covered with delicious sweets! As promised, here are the recipes that our talented cooks were willing to share.

•	Chocolate Sour Cream Pound Cake 8 oz. (2 sticks) butter, softened 8 oz. sour cream 3 cups sugar 6 eggs 1 teaspoon pure vanilla extract 2 1/4 cups cake flour 1 teaspoon baking powder 3/4 cup cocoa Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla. In another bowl, stir together the flour, baking powder, and cocoa. Add half the flour mixture to the creamed mixture, and beat well, add the remaining half flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes. Continue to bake for an additional 15 minutes if necessary. DO NOT OPEN THE OVEN TO CHECK THE CAKE FOR AT LEAST 1 HOUR.

•	Strawberries and Cream Dessert Squares Crust 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup white vanilla baking chips (6 oz.) 1 package (8 oz.) cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup water 10 to 12 drops red food color, if desired 1. Heat oven to 350 degrees. Spray bottom only of 15x10x1 or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. 3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. Submitted by Amanda Henderson

•	Lemon Bars Crust 2 sticks (8 oz.) butter 2 cups flour 1/2 cup confectioner's sugar Mix together and put into 13x9x2 inch pan. Bake for 20 minutes at 350 degrees. Filling 4 beaten eggs 2 cups sugar 4 tablespoons flour 1/4 cup lemon juice 1 tablespoon finely grated lemon peel Mix together, pour over crust, bake 25 minutes. Submitted by Terry Windham

Cheesecake Brownies

brownies

Crust

1 box of brownie mix (Duncan Hines Dark Chocolate Fudge)

1/2 cup of semi-sweet chocolate chips

Mix together and put in 13x9x2 inch pan

Filling

1 8 oz. pkg. cream cheese, softened

2 large eggs

1 teaspoon vanilla extract

2 cups powdered sugar

2 tablespoons butter

1/2 cup semi-sweet chocolate chips

Combine cream cheese, eggs and vanilla. Beat until creamy. Add powdered sugar and pour over brownie mix.

Melt chocolate chips and butter together and mix until smooth. Swirl in cream cheese mix.

Bake in 350 degree oven for about 35 minutes.

Submitted by Terry Windham

Caramel Apple Dip

16 oz. cream cheese (may use reduced fat or fat free)
1 tub fat free caramel dip
1/2 bag Brickle Bits
fresh apple slices

Place cream cheese in dish. Cover with caramel dip and Brickle Bits. Serve with apple slices.

Submitted by Karen Simmons