Rice Krispie Rollups
12 fruit leather wrappers
1/2 cup semi-sweet white chocolate pieces
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Hilary Diodato’s 7-up Citrus Bundt Cake.
1 (10 oz.) bag of marshmallows
2 tbsp. milk
6 cups crisp rice cereal
Creme de Pirouline Artisan Rolled Wafers with Chocolate*
*Any other dried fruit or candy can be used as an alternative filling
Unwrap fruit leather, remove clear plastic wrap, lay flat on large tray.
In large saucepan, combine chocolate pieces, marshmallows, and milk.
Place saucepan on burner over low heat.
Cook, stirring constantly, until chocolate and marshmallows are melted (approx. 10 minutes).
Add cereal to marshmallows; mix well.
Turn burner off.
Spoon 1/2 cup cereal mixture onto each fruit leather piece.
Spread mixture evenly over each fruit roll and press down firmly using back of spoon.
Place rolled wafers along center of each fruit leather piece.
Roll up. Press to seal securely.
Cut each roll into four pieces.
Brenda Butler
Dunkirk
Basic Vanilla, Ginger, and Chocolate Cookies
1 1/4 cup shortening
1 cup sugar
1 cup Karo syrup, light or dark
2 eggs
1 tsp. vanilla
4 cups sifted flour
2 1/2 tsp.s baking powder
1 tsp. salt
1/2 cup milk
Preheat oven to 350 degrees.
Cream shortening together with sugar. Add Karo syrup and vanilla. Add eggs. Add dry ingredients alternatively with milk. Divide into thirds.
For the vanilla cookies:
Drop basic dough onto greased cookie sheet. Press with glass dipped in three tablespoons sugar and one teaspoon cinnamon.
For the ginger cookies:
Add 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon. Chill. Drop onto greased cookie sheet.
For the chocolate cookies:
Add 2 squares of melted chocolate. Mix well and drop onto greased cookie sheet. Bake for 15 minutes.
Yields 9 dozen cookies.
Margaret Temple
Fredonia
Pear Upside Down Cake
1/4 cup butter
1/2 cup packed brown sugar
4 medium fresh pears: peeled, halved, and cored
1/4 cup chopped crystallized ginger
2 cups flour
2 tsp. ginger
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. salt
2/3 cup butter, softened
1/2 cup packed brown sugar
1/2 cup full-flavored molasses
2 eggs
2 tablespoons grated fresh ginger
3/4 cup buttermilk
chopped crystallized ginger (optional)
Preheat oven to 350 degrees.
Melt 1/4 cup butter in a 10-inch cast iron skillet. Stir in 1/2 cup brown sugar until sugar is no longer grainy. Remove from heat.
Arrange the pear halves, cut side up, in the skillet. Sprinkle with the 1/4 cup crystallized ginger and set aside.
In a medium bowl, combine flour, ground ginger, baking powder, baking soda, cinnamon, cloves, and salt; set aside.
In a large bowl, beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1/2 cup brown sugar until well combined. Add eggs, molasses, and fresh ginger.
Alternate flour mixture and buttermilk to molasses mixture, beating on low speed until all ingredients are combined.
Spread batter evenly over pear halves. Bake 40 minutes or until a toothpick inserted into cake comes out clean.
Cool on wire rack, loosen sides, then invert onto serving dish.
Top with crystallized ginger (optional). Serve with vanilla ice cream.
Debby Mastrelli
Fredonia
Candy Bar Squares
2 cups semi-sweet chocolate chips
1 cup peanut butter chips
1 1/4 cups sugar
1/3 cup hard margarine or butter
1/2 cup milk
1/4 cup chopped salted peanuts
1/4 cup peanut butter
1 cup marshmallow cream
1 tsp. vanilla
3/4 cup chopped salted peanuts
40 caramel candies
2 1/2 tsp. water
Heat both kinds of chips in large saucepan on low heat, stirring often until chips are melted.
Spread 1/2 of mixture evenly in 9 x 13 inch pan; let stand until firm. Heat and stir margarine, milk, and sugar in medium saucepan over medium heat. Boil 5 minutes, stirring often.
Spread evenly over layer of chips. Sprinkle 1/4 cup of peanuts over top. Heat and stir peanut butter in small saucepan over low heat until melted. Remove from heat; add marshmallow cream and vanilla and stir until smooth.
Spoon mixture in teaspoon-sized dabs onto layer of peanuts. Sprinkle 3/4 cup peanuts on top. Heat and stir caramels in small saucepan on low heat until smooth; spread evenly over peanuts.
Reheat remaining half of chip mixture, spread evenly over caramel.
Chill until firm.
Cut into 54 squares.
Lola Kinney
Brocton
Banana Bread
1/2 cup butter
1 cup sugar
2 eggs
3 large bananas, crushed
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup nuts, chopped
1/2 tsp. vanilla
Preheat oven to 350 degrees.
In large bowl, mix sugar and butter, then beat in eggs, flour, and baking soda. Add mashed bananas and nuts. Beat well.
Bake for 1 hour in regular-sized greased bread pan or for 35 minutes in 2 small greased bread pans.
Eleanor Johnson
Fredonia
Pumpkin Nut Bread
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
3 cups sugar
2 cups pumpkin
1 cup Crisco
2/3 cup water
4 eggs
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and flour four coffee cans. Mix all ingredients in a large bowl; distribute evenly in coffee cans. Bake for 1 hour and 10 minutes; remove from cans.
Cool, slice, and enjoy.
Donna White
Forestville
Black Bean Chocolate Chili Cherry Cookies
1 1/2 cup black beans, cooked or 1 x 15 oz can, drained, and rinsed
2 tbsp. coconut oil
1/3 cup cocoa powder
1/4 tsp. coarse sea salt, more for sprinkling
1/4 tsp. cayenne pepper
1/3 cup coconut or agave nectar
2 large eggs, beaten
1 tsp. vanilla extract
1/3 cup dark chocolate chips
1/4 cup dried cherries, chopped
Nonstick cooking spray
Preheat oven to 375 degree F.
Line a baking sheet with parchment paper.
Place beans, coconut oil, cocoa powder, measured salt, cayenne in the bowl of a food processor. Blend to a thick paste. Scrape down sides.
Pour in eggs and drizzle with coconut nectar. Run machine again and blend well to incorporate.
Remove blade from the food processor and scrape down sides and bottom again.
Fold chocolate chips and cherries.
Spray a small ice cream scoop with nonstick cooking spray.
Spoon batter onto prepared tray, about 1" apart.
Spray a small offset spatula with cooking spray and flatten cookie tops to 1/8" thickness.
Sprinkle cookies individually with coarse sea salt.
Bake 15 minutes, rotating tray halfway through, until firm and lightly browned.
Cool on tray.
Transfer to an air-tight container and refrigerate 1 week or freeze up to 1 month.
Makes about 3 dozen cookies.
Kyle Bernstein
New Hampton
Pumpkin Bundt Cake
1 pkg. yellow cake mix
1 pkg. instant butterscotch pudding
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 15 oz. can pumpkin
2 tsp. pumpkin pie spice
Whipped cream (optional)
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients. Beat on low speed for 30 seconds. Beat on medium speed for four minutes. Pour into a greased and floured 10 inch tube fluted pan (bundt cake pan).
Bake for 50 to 55 minutes or until toothpick inserted in middle comes out clean. Cool in pan 15 minutes before removing from pan and placing on a wire rack.
Cool completely. Serve with whipped cream if desired.
Jaqueline Mulson
Ripley
7-up Citrus Bundt Cake
Recommendation: you can use fat-free, sugar-free instant lemon pudding mix and diet lemon lime soda without losing any taste in this cake.
Cake:
1 box butter yellow cake mix
1 box instant lemon pudding mix
4 eggs
1 tsp. vanilla extract
6 oz canola oil
6 oz lemon lime soda
Icing (optional):
1/2 c powdered sugar
1 tsp. fresh lemon juice
2 tsp. lemon zest
1 tbsp. milk or cream
In a large bowl, combine all cake mix, pudding mix, eggs and vanilla. Beat with an electric mixer for 30 seconds, then add canola oil. Beat until uniform, and then add the lemon lime soda. The soda will foam, but continue beating the mixture until homogenous. Pour into greased bundt pan and bake at 325 for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Next, make the icing. Put the sugar, lemon juice, lemon zest, and milk into a small bowl and whisk until no lumps of powdered sugar remain. A few drops of food coloring may be added if desired.
Drizzle the icing over the bundt cake using the whisk or a fork. Garnish with baking decorettes, if desired.
Hilary Diodato
Clarence
Layered Blueberry Dessert
Cookie Layer:
1 cup flour
1 cup margarine
1 cup chopped walnuts
Preheat oven to 350 degrees.
Cut margarine into flour until crumbly. Add chopped nuts. Pat into a 9 x 13 inch pan. Bake for 10 to 12 minutes. Cool.
Cream Layer:
1 8 oz. package cream cheese, softened
1 cup powdered sugar
1 8 oz. container Cool Whip
Whip cream cheese with powdered sugar. Fold in Cool Whip. Place on cookie layer in dabs; spread carefully to level. Chill well.
Berry Layer:
1 cup sugar
4 tbsp. cornstarch
1 cup water (or berry juice with enough water to measure 1 cup)
3 tbsp. dry raspberry Jell-O
1 quart fresh or frozen blueberries
1 8 oz container Cool Whip
Blend sugar with cornstarch in saucepan; add water. Boil over medium heat until thick and clear, stirring constantly. Add Jell-O and stir until completely dissolved. Add fresh or frozen blueberries; remove from heat.
Partially chill berry mixture to prevent melting cream layer. Spread berry mixture over cream layer. Chill well.
Spread Cool Whip on top and serve.
Caroline Mulson
Ripley
Cherry Dessert
2 pkgs. (3 oz.) cherry Jell-O
1 1/2 cups boiling water
1 can (20 oz.) cherry pie filling
1 1/2 cups cold water
2 pkgs. (3 oz.) vanilla pudding, instant
3 cups cold milk
1 tub (8 oz.) Cool Whip
Vanilla wafers
Add boiling water to Jell-O in medium size bowl; stir until completely dissolved. Stir in cold water and cherry pie filling. Refrigerate until slightly thickened.
Place two layers of vanilla wafers on bottom of 9 x 13 inch pan and cover with Jello mixture. Refrigerate until set but not firm.
Beat pudding mixes and milk in large bowl for 2 minutes. Stir in 2 cups Cool Whip; spoon over Jell-O layer and refrigerate until firm. Before serving, top with remaining Cool Whip. Slices of pound cake can be substituted for vanilla wafers if you prefer.
Betty Moyer
Gowanda
Sweet Thin Nalesniki (Polish Crepes)
This dish can be filled with any crepe filling. It is a lovely after-dinner dessert.
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tbsp. butter, melted
1 1/2 tbsp. sugar
Pinch salt
In a blender or food processor, combine all ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.
Using a 2-ounce ladle, portion out batter into a nonstick crepe pan or small skillet that has been lightly coated with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown.
Remove to waxed paper or parchment paper and repeat with remaining batter and butter. Serve immediately or wrap and freeze up to 1 month.
Use the sweet nalesniki recipe for sweet fillings such as plum or prune fillings. Place 2 heaping tablespoons filling on each nalesniki and fold the sides in first and then bottom, rolling away from yourself, as for an eggroll or burrito.
Filled nalesniki may be panfried in butter or baked in a buttered casserole dish until the filling is set. Dust with powdered sugar to serve.
Cynthia Rizzuto
Dunkirk
