“Smores No Bake Cookies”
1 2/3 c. melted chocolate chips
2 tsp. canola oil
3 c. graham cracker crunch cereal
2 c. miniature marshmallows
In a large microwave-safe bowl, microwave the chocolate chips and oil, uncovered, at 50% power, until chocolate is melted. Stir every 30 seconds to 1 1/2 minutes. Stir in the cereal until blended. Fold in the marshmallows. Drop mixture by a round tablespoons on a wax paper-lined baking sheet. Refrigerate until firm. Makes about 2 and 1/2 dozen.
Flossie Glass, Edina
in care of the Blessing Center, 302 North Main, Edina, Mo.
“Angel Food Cake with Cherry Pie Filling”
1 box one-step Angel Food cake mix
1 can cherry pie filling
Mix the two ingredients together, by hand. Do not use a mixer. Use only the dry cake mix, do not add the rest of the ingredients on the box. Pour into an un-greased angel food cake pan and bake at 350 for 30 minutes.
Gertrude Hale (from 3rd KWIXland Cookbook)
“Crunch Peach Cobbler”
1 can, or 2 cans cling peach slices in syrup
1/3 c. plus 1 T. granulated sugar, divided
1 T. corn starch
1/2 tsp. vanilla
2 c. all-purpose flour, divided
1/2 c. packed brown sugar
1/3 c. uncooked old fashioned oats
1/4 c. butter, melted
1/2 tsp. ground cinammon
1/2 tsp. salt
1/2 c. shortening
4 to 5 T. cold water
whip cream, for garnish
Drain peach slices and mash the peaches. Reserve 3/4 c. of the peach syrup. Combine 1/3 c. granulated sugar and corn starch in a small sauce pan. Slowly add reserve syrup. Stir well. Add vanilla. Cook over low heat stirring constantly until thickened and set aside. Combine 1/2 c. flour, brown sugar, oats, butter, and cinammon in a small bowl. Stir until mixture forms of course crumbs. Set aside. Preheat oven to 350. Combine remaining 1 1/2 c. flour, 1 T. sugar, and salt in a small bowl. Cut in the shortening in a pastry blender. Sprinkle water 1 T. at a time over the flour mixture. Toss slightly with a fork until mixture holds together. Press together in form of a ball. Wrap dough into 10 inch square, 1/8 inch thick. Fold dough in half, then in half again. Place folded dough in center of 8 by 8 baking dish. Unfold, press into bottom in about 1 inch bottom of a dish. Arrange peaches over crust. Pour sauce over peaches. Sprinkle with crumb topping. Bake 45 minutes. Serve warm, at room temperature, with whip cream.
Doris Thompson, Moberly
“Angel Food Cake with Lemon Pudding”
1 pkg, 16 oz. Angel Food Cake mix
1 can, 15 3/4 oz. lemon pie filling
1 c. unsweetened finely shredded coconut
Preheat oven to 350, and mix ingredients until blended. Put in a greased 15 by 10 by 1 inch baking pan. Bake 20-25 minutes, or until toothpick comes out clean. Cool completely, empty pan on a wire rack. Frost with your favorite cream cheese frosting and top with lemon zest.
Karen Haak, Moberly
-need a method for fried sweet potatoes
PEEL, SLICE LONG WAY UP TO A HALF INCH THICK, PLACE IN A SKILLET WITH BUTTER AND A LITTLE CANOLA OIL, COOK SLOWLY AND TURN THEM