Fruit Dip

by Kathy Brasier Sikorski

This was light, creamy and delicious! And with fruit, you can convince yourself it's healthy, too!

Fruit Dip
16 oz container vanilla yogurt
8 oz container Cool Whip
1 pkg vanilla instant pudding
Dash of cinnamon (optional)

Mix together using a whisk. Serve with fruit, vanilla wafers, or graham crackers. (Warning, it makes a lot!
)

Pumpkin Oatmeal Bars

by Kathy Brasier Sikorski

Mmmm! Perfect for fall! These would be delicious as an alternative to pumpkin pie after Thanksgiving dinner. Or with it. We don't judge.

Pumpkin Oatmeal Bars
1 pkg yellow cake mix
2 ½ cups quick-cooking oats
5 tablespoons butter, melted
3 tablespoons honey
1 tablespoon water

Filling:
1 can (15 oz) solid pack pumpkin
¼ cup cream cheese
¼ cup milk
3 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup chopped walnuts
1 tablespoon butter, melted

In a large bowl, combine cake mix and oats; set aside ½ cup for topping. Add butter, honey and water to
remaining cake mixture. Press onto the bottom of a greased 13x9 baking pan.

For filling, in a large bowl, beat pumpkin, cream cheese, milk, brown sugar, maple syrup and spices until
blended. Add eggs; beat on low speed just until combined. Pour over crust.

In a small bowl, combine walnuts, butter and reserved cake mixtures; sprinkle over filling.

Bake at 350 degrees for 30-35 minutes or until set and edges are lightly browned. Cool completely
before cutting into bars. Yield: 2 dozen

MOIST SOUR CREAM COFFEE CAKE

By Barb Roberts


This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...


Moist Sour Cream Coffee Cake


1 ½ CUPS GRANULATED SUGAR
¾ CUP BUTTER OR MARGARINE, SOFTENED
1 TSP VANILLA
2 EGGS
2 CUPS FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 CUP SOUR CREAM


1 CUP CHOPPED PECANS
1/3 CUP FIRMLY PACKED BROWN SUGAR
1 ½ TSPS GROUND CINNAMON

MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.




PREHEAT OVEN TO 350 DEGREES.

BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.

SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.

BAKE 55 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.

COOL 10 MINUTES ON WIRE RACK. LOOSEN CAKE FROM SIDE OF PAN WITH SPATULA OR KNIFE. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.

Cinnamon Rolls

by Jean Ross
(this is a variation of Caramel Monkey Bread.)

2 loaves frozen bread dough
1/2 cup margarine
1 cup brown sugar
1 large or 2 small boxes vanilla pudding (not instant)
2 tablespoons milk
Cinnamon to taste

Thaw bread, but not raise (approximately 8 to 9 hours in refrigerator).
Break 1 loaf in chunks in bottom of 13x9 inch cake pan (ungreased).
Melt butter; mix in brown sugar, pudding mix, milk and cinnamon.
Pour over dough. Break second loaf into chunks over top; let rise 2 1/2 to 3 hours.
Bake 25 to 30 minutes at 350.  Let cook 10 minutes and flip out onto a tray.