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Sweet Treats from The Laker Current Staff

Grandma's Delight

Grandma’s Delight

Grandma’s Delight
Submitted by Heather Hesselink

Little Debbie’s Swiss Cake Rolls
Mint chocolate chip ice cream
Chocolate syrup
Candy cake or peppermint baking chocolate

Line the bottom of a pan* with the Little Debbie’s Swiss Cake Rolls.
Soften mint chocolate chip ice cream enough to spread.
Cover the Swiss Cake Rolls with a ½” of ice cream.
Drizzle chocolate syrup lightly over the ice cream.
Sprinkle the top with crushed candy cane or peppermint baking chocolate.

*The size of the pan is optional.

Apple Slow Cooker Bread Pudding

Apple Slow Cooker Bread Pudding

Apple Slow Cooker Bread Pudding
Submitted by Kelli Nicholas

8 slices of white bread cubed
4 squares of graham crackers crushed
1/2 c butter melted
1/2 t cinnamon
1/4 t nutmeg
1/8 t salt
3/4 c brown sugar packed
4 c chopped and peeled apples

Mix the crackers and bread with the melted butter. Mix the rest in a separate bowl. Add a layer of the apple mixture on the bottom of the slow cooker. Alternate layers of the bread mixture and apples mixture. Cover and cook on HIGH for about 1 1/2 hours until apples are soft. Serve warm with ice cream.

Cherry Pie

Cherry Pie

Cherry Pie
Submitted by Kelli Nicholas

4 c frozen tart cherries or a mixture of tart and black sweet
1 c sugar plus 1 t
4 T cornstarch
1/8 t almond extract or real vanilla extract
2 9-inch pie crusts
1 egg

Cook cherries on low to release their juice. Mix sugar and corn starch together and add to cherries to thicken the mixture. Add thickened mixture to 9-inch pie crust in pan. Cover with another pie crust and crimp the edges. Cut several small slits in top crust. Brush top with egg white and white sugar. Put thin band of tin foil around the edge of the crust to lessen the chance the crust will burn. Bake for 50 minutes at 375 degrees.

Creme de Menthe Chocolate Squares
Submitted by Susan Hood

1 c sugar (granulated)
1/2 c melted margarine or butter
4 eggs beaten
1 can (16 oz.) chocolate syrup
1 c unsifted flour
1/2 t salt
1 t vanilla

First layer:
Mix above ingredients in large bowl. Put in buttered 9 x 13 pan. Bake at 350 degrees for 30 minutes. Cool.

Middle layer:
Mix 2 c powdered sugar
2 T Creme de Menthe
1/2 c melted butter or margarine
Beat until smooth. Spread on cooled first layer.

Top layer:
Melt 6 oz. chocolate chips with 6 T margarine or butter. Let  cool  20 minutes. Pour on middle layer. Refrigerate for 20 minutes. Cut into small squares.

Raspberry Pie
Submitted by Janet Sowle

2-1/2 cups raspberries
1/2 cup packed brown sugar
1 tsp. cornstarch
1 tbsp. butter
1 egg white

Preheat oven to 450 degrees F.
Line a 9” pie dish with unbaked crust or use one that is frozen. Brush the bottom with with egg white. Spread berries evenly in crust. Mix sugar and cornstarch then sprinkle over the berries and dot with butter. Cover with upper crust, and seal the edges.
Bake 10 minutes at 450° then reduce oven temperature to 400° F, and bake 30 minutes longer.


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