Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book

Desserts

CHOCOLATE VELVET DESSERT

Beverly Lang, Lewiston

1 ½ cup chocolate wafer crumbs
2 Tbs. sugar
¼ cup butter, melted
12 ounces semisweet chocolate chips
6 egg yolks
1 ¾ cup whipping cream
1 tsp. vanilla
Frosting:
½ cup butter, softened
3 cups powdered sugar
3 Tbs. baking cocoa
3-4 Tbs. milk

In a small bowl, combine wafer crumbs and sugar, stir in butter. Press onto the bottom and 1 ½ inches up sides of greased 9” springform pan. Bake at 350 degrees for 10 minutes. Cool on wire rack. Melt chocolate chips until smooth. Cool. In a mixing bowl, combine egg yolks, cream and vanilla. Beat well. Stir 1/3 of the cream mixture into the melted chocolate. Gradually add remaining cream mixture. Pour into crust. Place on baking pan and bake 40 to 45 minutes. Cool for 10 minutes. Loosen and cool for 1 hour. Refrigerate overnight. For frosting, cream butter, add sugar, cocoa and milk. Pipe onto center of dessert.

MISSISSIPPI MUD PIE

Mary Needham and Margie Thorne, Clarkston

2 sticks margarine
2 cups sugar
4 eggs
1 ½ cup flour
1/3 cup cocoa
1 tsp. vanilla
¼ tsp. salt
1 cup nuts
7 ounce jar marshmallow cream
2 sticks margarine
½ cup evaporated milk
1 tsp. vanilla
½ cup cocoa
1 box powdered sugar

Use a 9x13 pan, preheat oven to 350 degrees. Beat sugar, butter and eggs. Sift flour, cocoa and salt, add to butter mixture. Add nuts and vanilla. Pour into greased and floured pan. Bake for 40 minutes. Pour marshmallow cream over hot cake. Mix margarine, evaporated milk, vanilla and cocoa, over low heat. Add 1 box powdered sugar. Use wire whisk to make smooth. Spread over hot cake and cover. Serve when cool.

TRIPLE NUT PIE

Michelle Pepper, Lewiston

¾ cup brown sugar
3 eggs
2/3 cup dark corn syrup
6 Tbs. butter, melted
1 Tbs. molasses
1 ½ tsp. lemon juice
1 tsp. vanilla extract
¼ tsp. salt
½ cup halved pecans
½ cup halved walnuts
½ cup macadamia nuts

Make dough for one pie crust or use a bought pie crust Heat oven to 350. Beat brown sugar and eggs in large bowl at medium speed until well combined. Add all remaining ingredients except nuts, beat until combined. Pour into pie crust, sprinkle with nuts. Bake 40-45 minutes, filling will set as pie cools. 8 servings.

PUMPKIN CHEESECAKE BARS

Tamara Youmans, Lewiston

1/3 cup butter, softened
1/3 cup packed brown sugar
1 cup sifted flour
¼ cup sugar
8 ounces softened cream cheese
2 Tbs. milk
1 egg
½ tsp. vanilla
1 Tbs. grated orange rind
1 Tbs. pumpkin pie spice

Preheat oven to 350 degrees. Cream butter and brown sugar together. Add in flour and orange rind and mix well. Set aside ¼ cup of mixture for topping. Press mix into 8” square pan. Bake 15 minutes. Let cool. Beat together sugar, cream cheese and pumpkin pie spice. Stir in egg, milk and vanilla. Mix well. Pour over crust and sprinkle on topping. Bake 30 minutes. Cool and refrigerate. Cut into bars and serve.

GREAT PUMPKIN DESSERT

Allison Fowler, Lewiston

15 ounce can solid pack pumpkin
12 ounce can exaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 yellow cake mix
¾ cup butter, melted
1 ½ cups chopped walnuts

In a mixing bowl, beat first five ingredients until smooth. Transfer to a greased 9x13 baking dish. Sprinkle top of mixture with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for 1 hours or until knife inserted near center comes out clean. Serve with ice cream or whipping cream.

PEACH-A-BERRY COBBLER

Loretta Illi, Potlatch

2 Tbs. cornstarch ½ cup brown sugar
1 cup cold water
4 cups sliced peaches
2 cups huckleberries
2 Tbs. butter
2 Tbs. lemon juice
2 cups sifted all purpose flour
1 cup sugar
3 tsp. baking powder
¾ tsp. salt
1 cup milk
½ cup soft butter

Mix first three ingredients, add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 9x13 pan. Sift dry ingredients. Add milk and melted butter. Mix until smooth. Pour over fruit. Optional: Sprinkle mixture of 1 tsp. cinnamon and 4 Tbs. sugar on top. Bake at 350 degrees for 30 to 35 minutes.

CHERRY PEACH COBBLER

Erin Smart, Grangeville

1 can cherry pie filling
1 can peaches, quartered
1 box white cake mix
1 cube butter
2 packets maple brown sugar oatmeal

Spray slow cooker with baking spray. Mix can of cherry filling and peaches with sauces in bottom of slow cooker. Sprinkle dry cake mix over the top, sprinkle oatmeal on top of that. Cut cube of butter into 8 pieces and evenly distribute. Turn slow cooker to low, place two paper towels on top of crock pot and then put lid on top. Cook 4 to 6 hours. Do not remove lid until finished.

5 MINUTE CHOCOLATE CAKE IN A MUG

Michaela Kramer, Clarkston

4 Tbs. flour
4 Tbs. sugar
2 Tbs. cocoa
1 egg
3 Tbs. milk
3 Tbs. oil
3 Tbs. chocolate chips
Small splash vanilla extract

Mix all ingredients together in large coffee mug or small bowl. Put in microwave for 5 minutes. Cool for at least one minute then enjoy your cake.

OUTRAGEOUS BROWNIES

Charlotte Baldwin, Lewiston

½ cup Miracle Whip salad dressing
2 eggs, beaten
¼ cup water
21.5 ounce package fudge brownie mix
5 (4 ounce) Baker’s German’s sweet chocolate bars

Preheat oven to 350 degrees. Mix together salad dressing, eggs and water until well blended. Stir in brownie mix, mixing just until moistened. Coarsely chop four chocolate bars, stir in brown mixture. Pour into greased 13x9 inch baking pan. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan. Immediately top with one chopped chocolate bar. Let stand 5 minutes or until melted. Spread evenly over brownies. Garnish with walnut halves is desired. Cool, cut into bars. Makes 2 dozen.

SUPER EASY HUCKLEBERRY DESSERT

Beverly Hattan, Pullman

2 boxes Jello cheesecake mix
2 boxes strawberry Junket Danish Dessert (in the Jello section of the store)
1 ½ to 2 cups huckleberries or other berries
Whipped cream

Make cheesecake mix in 9x13 glass pan as directed. Chill in refrigerator. Follow pie glaze directions on Junket Danish Dessert, stir in huckleberries, cool and pour on top of cheesecake. Chill till firm. Top with whipped cream if desired. Very easy and totally delicious!

DANISH RICE PUDDING

Tina McLean, Lewiston

½ cup sugar
½ cup water
2 envelopes unflavored gelatin
½ tsp. salt
2 cups milk
1 ½ cups cooked rice
2 tsp. vanilla
1 cup chilled whipping cream

Heat sugar, water, gelatin and salt in 2 quart saucepan, stirring constantly, until gelatin is dissolved, about 1 minutes. Stir in milk, rice and vanilla. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 minutes. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 1 ½ quart mold. Cover and refrigerate until firm, about 3 hours. Unmold and serve with raspberry currant sauce. Raspberry currant sauce: 10 ounces frozen raspberries, thawed
½ cup currant jelly
1 ½ tsp cornstarch
1 Tbs. cold water
Heat raspberries with syrup and jelly to boiling. Mix water and cornstarch, stir into raspberries. Heat to boiling, stirring constantly. Boil and stir one minute. Cool. Press through sieve to remove seeds if desired. On festive occasions, the Danes insert a whole almond into the pudding and award a prize to the lucky recipient!

CREAMY LEMON SQUARES

Peggy Bettencourt, Fresno, CA

1 ½ cups graham cracker crumbs
½ cup sugar, divided
6 Tbs. butter, softened
2 8 ounce packages cream cheese, softened
3 cups milk, divided
2 4 serving size Jello Instant Lemon pudding
8 ounce whipped topping

Mix crumbs, ¼ cup sugar and butter until well blended. Press onto bottom of 13x9 inch baking pan. Refrigerate 30 minutes. Beat cream cheese, ¼ cup of sugar, and ¼ cup milk until blended. Spread over crust carefully. Pour 2 ¾ cup milk into large bowl, add pudding mixture and blend well. Pour over the cream cheese layer. Let stand 5 minutes then cover with whipped topping. Refrigerate overnight then serve in squares.

ORANGE FLUFF SALAD

Wendy Boyer, Lewiston

2 3 ounce packages Jello “Americano” Tapioca pudding mix
2 3 ounce packages orange Jello (can use low sugar)
3 cups boiling water
2 small cans mandarin oranges
Container whipped topping

Mix Jello packages and water until all Jello is dissolved. Let sit until it starts to thicken. Add oranges and beat together. Beat/ fold in whipped topping. Let set overnight in refrigerator, cut in squares.

PUMPKIN BARS

Arlene Cassetto, Lewiston

1 cup vegetable oil
4 eggs
2 cups sugar
2 cups pumpkin
1 tsp. baking soda
½ tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups flour

Cream together oil, eggs, sugar. Blend in pumpkin, spices and flour. Spread on large greased cookie sheet with sides. Bake at 350 degrees for 25 minutes. Cool, frost. Frosting 3 ounces cream cheese, softened
¾ stick margarine, softened
1 tsp. cream
1 tsp. vanilla
1 ¾ cup powdered sugar
Beat until creamy.