If the sweet tooth is aching for a fix of sweetness, this week’s recipes might be sweet enough to satisfy such yearnings.
Recipes come from a late friend’s recipe scribbler.
• • •
Black Forest Dessert
7 cups cherry or strawberry ice cream
1 3/4 cups all-purpose flour
1 cup sugar
1 cup rolled oats
1 cup butter, melted
1 tsp. almond flavouring
1 tsp. vanilla extract
1 1/2 cups chocolate sundae sauce
1/2 cup maraschino cherries, chopped
3 squares baking chocolate, crushed
1 cup whipping cream, whipped
Remove ice cream from freezer and allow to soften so it can be spread.
Mix flour, sugar and oats in bowl. Add melted butter and flavourings and mix well. Spread thinly on a large cookie sheet and bake at 400 degrees F for 15-20 minutes or until golden brown. Stir occasionally.
Remove from oven and crumble while warm. When cool press half into a 9x13 inch greased pan. Drizzle with half the sauce, cherries and crushed chocolate.
Spoon whipped cream into ice cream and mix slightly but not fully combined. Spread on cherry mixture.
Sprinkle remaining crumbs and sauce over ice cream. Cover and store in freezer. Makes about 10 servings. Remove from freezer five minutes before serving. Cut with a hot knife.
• • •
Rhubarb Matrimonial Cake
3 cups fresh or frozen rhubarb, thawed
1 1/2 cups sugar
2 tbsps. cornstarch
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1 cup brown sugar
1 3/4 cups rolled oats
1/4 cup butter
Preheat oven to 375 degrees F.
Cook the rhubarb and 1 cup of sugar in a small saucepan until tender. Stir frequently.
Combine 1/2 cup sugar with the cornstarch then stir into the rhubarb and cook for another 5 minutes. Cool.
Combine flour, baking soda, brown sugar and rolled oats. Cut in butter and mix until crumbly. Place half into a greased 9x9 inch pan. Cover with rhubarb filling then top with remaining crumbs.
Bake for 35-45 minutes. Cool completely before cutting into squares. Serve as a single item or with ice cream.
• • •
Peanut Butter Cake
1/2 cup butter
1 1/2 cups sugar
1/4 cup creamy peanut butter
1 tsp. vanilla
2 eggs
2 cups all-purpose flour
2 tsps. baking powder
1 cup milk
1 small jar strawberry jam
Frosting:
1/4 cup butter
1 tsp. vanilla
2 1/2 cups icing sugar
1/4 cup creamy peanut butter
3-4 tbsps. milk
Cream butter and sugar then add peanut butter, vanilla and eggs. Beat well.
Combine flour and baking powder and add to creamed mixture alternately with the milk. Mix well after each addition.
Pour into two greased and floured layer tins. Bake at 350 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Spread jam on one layer and top with the second layer. Frost with peanut butter frosting. To make frosting, combine all the ingredients and mix until fully combined. Frost cake. Chill before serving so frosting sets on cake.
Joyce Walter can be reached at ronjoy@sasktel.net
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November 29, 2020 at 01:00AM
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