Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

SANTA’S BREAD PUDDING

Pamela Welch, Kooskia

16 slices bread cubed
1 cup dried cranberries
1 can evaporated milk
4 eggs beaten
4 Tbsp melted butter
¾ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
caramel sauce

Heat oven to 350. Grease 12x8 baking dish. Mix all but bread and cranberries together. Pour over bread and cranberries in baking dish. Let sit 10 minutes, then bake 35-45 minutes until firm. Top with caramel sauce.

EASY HUCKLEBERRY CHEESECAKE

Bev Hattan, Pullman

1 box Jell-o cheesecake mix
1 box Junket Danish dessert
3-4 cups huckleberries

Follow directions on box of cheesecake mix. This will make the graham cracker pie crust and the filling. Cool while you make topping. Follow directions for the pie glaze. There are microwave directions on the box as well. Cool until it begins to set, then pour on top of cheesecake filling. Chill until completely firm. Garnish with whipped cream if desired.

CHERRY DUMP PUDDING

Lacy Cohee, Weippe

2 cups all purpose flour
½ tsp salt
2 tsp baking powder
1 ½ cups sugar
½ cup butter
1 cup milk
1 tsp vanilla extract
4 cups pitted sour cherries
1 ¼ cups cherry juice

Preheat oven to 375. Grease a 10x10” baking dish. In large bowl, combine the flour, salt, baking powder, and 1 cup sugar. Stir. Add butter, milk and vanilla extract. Beat with an electric mixer for 2 minutes or until smooth. Pour the mixture into the dish and cover evenly with cherries. Heat the cherry juice in the microwave or in a small sauce pan until simmering. Sprinkle ½ cup sugar over the cherries and pour hot cherry juice on top. Bake for 40 to 45 minutes.

CHOCOLATE MESS

Wendy Boyer, Lewiston

1 package chocolate cake mix
1 small package instant chocolate pudding mix
¾ cup oil
1 cup water
1 pint sour cream
12 ounce bag chocolate chips
4 eggs

Spray crock pot with cooking spray. Mix all ingredients until smooth. Pour into crock pot. Cook on low for 4-6 hours. Serve warm with vanilla ice cream.

SPIRITED PECAN PIE BARS

Pamela Welch, Kooskia

3 Tbsp butter
1 cup graham cracker crumbs
1 egg
1 can sweetened condensed milk
½ tsp maple flavoring
2 cups pecan halves
1 cup flaked coconut

Set oven to 350. Melt butter in 9x9 pan. Stir in graham cracker crumbs. Press in bottom of pan. Bake 12 to 15 minutes. In bowl beat egg. Stir in milk, maple, add pecan and coconut. Pour over hot crust, spread evenly. Bake 20 to 25 minutes longer until center is set. Cool. Cut into bars.

BLUEBERRY GINGERBREAD

Charlotte Baldwin, Lewiston

½ cup cooking oil
1 cup sugar
½ tsp salt
3 Tbsp molasses
1 egg
2 cups all purpose flour
½ tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
1 cup fresh or frozen blueberries
1 cup buttermilk
2 Tbsp sugar

With electric mixer, beat together oil, 1 cup sugar, salt and molasses. Beat in egg. Combine flour, spices and baking soda. Dredge blueberries with 2 Tbsp of flour mixture. Add remaining flour mixture to first mixture alternately with buttermilk. Beating after each addition. Stir in blueberries. Pour into a greased and floured 12x7-1/2x 2” baking dish. Sprinkle top with remaining sugar. Bake in a 350 over for 35-45 minutes. Cut into squares and serve warm with butter. May be served with whipped cream.

PEANUT BUTTER DELIGHTS

Jodi Wullenwaber, Lewiston

Part 1
1 cup sugar
1 cup light corn syrup
1 ½ cup peanut butter
6 cups Rice Krispies or Special K cereal

Part 2
1 (6 ounce) bag butterscotch chips
1 (6 ounce) bag chocolate chips

Part 1:
Stir together and heat sugar and corn syrup until boiling. Remove from heat and add the peanut butter, stir until melted. Add the cereal and stir until well coated, then spread in a buttered 13x9 pan.

Part 2:
Melt the chips together in a microwave until creamy. Spread over the top of the cereal mix and cool.

HARRY’S IRRESISTIBLE CRUNCHY BALLS

Cristal Holscher, Lewiston

3 cups Rice Krispies, crushed
2 cups peanut butter
1 pound powder sugar
1 stick melted butter
½ slab Parowax
1 package milk chocolate morsels

Mix cereal, peanut butter, powder sugar, and butter. Roll into balls and freeze. Melt wax and melt chocolate. Mix melted wax and chocolate. Dip balls into chocolate. Set on wax paper until firm.

MOUNDS BARS

Alane Chenualt, Lewiston

2 cups graham cracker crumbs ½ cup melted butter 2 cups coconut 1 can condensed milk 2 tsp vanilla 1 bag of chocolate chips

Mix cracker crumbs and melted butter, press into 9x13 pan. Bake at 350 for 10 minutes. Mix coconut, condensed milk, and vanilla in a bowl. Spread over crust. Bake 10 minutes. Sprinkle with chocolate chips, bake 5 minutes. Take out of oven and spread chocolate. Chill for 1 hour. Cut into squares.

JEANETTE’S PUMPKIN NUT BAKE

Jeanette Gara-Betzold, Lewiston

Filling:
1 28 ounce can of pumpkin, or other similar squash
2 eggs
1 Tbsp cinnamon
½ Tbsp vanilla
½ cup honey

Topping:
2 eggs
3 Tbsp butter, softened
½ cup chopped pecans
½ cup chopped walnuts
1/3 cup maple syrup
1/3 cup honey

Preheat oven to 350. Mix filling together and put in 9x9 square pan. Mix topping in separate bowl and spread on top of filling. Bake for 50 minutes.