The Stanly News and Press (Albemarle, NC)

September 24, 2012

Cook's Corner

By Ann Hudson for the SNAP
SNAP

Monday, September 24, 2012 — Delicious desserts and easy to prepare. These squares are a sweet treat.



Cherry Crumb Dessert



1/2 cup cold butter

1 package (18-1/4 ounces) yellow cake mix

1 can (21 ounces) cherry or blueberry pie filling

1/2 cup chopped walnuts

Whipped cream or ice cream, optional



In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13-in. x 9-in. x 2-in. baking pan.

Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes. Serve warm, with whipped cream or ice cream if desired.

Yield: 12-16 servings.



Pear and Graham Cracker Bars



2 ripe Bartlett pears

Whole graham crackers





1 cup packed light brown sugar

1/2 cup butter or margarine

1/4 cup milk

1 cup flaked coconut

1 cup graham cracker crumbs

1 package (6 ounces) butterscotch chips



Core and dice pears to measure 1-1/2 cups. Line a 13 x 9-in. baking pan with whole graham crackers. In a medium saucepan, combine diced pears, brown sugar, butter, milk, coconut and graham cracker crumbs; bring to a boil. Boil until thick, stirring constantly. Spread pear mixture over crackers. Top with layer of whole crackers. In the top of a double boiler, melt butterscotch chips. Spread melted chips over crackers. Cut between crackers into bars. Store in the refrigerator.

Yield: 2-1/2 dozen.



Peach Bliss Dessert



When I have leftover pound cake, I make this quick and easy dessert.



1 can (15-1/4 ounces) sliced peaches

1 tablespoon cornstarch

1/8 teaspoon ground cinnamon

1-1/2 teaspoons lemon juice

1/4 teaspoon almond extract

4 slices pound cake



Drain peaches, reserving juice; set peaches aside. Add enough water to juice to measure 1 cup.

In a small saucepan, combine cornstarch and cinnamon. Stir in lemon juice and peach juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from the heat. Stir in almond extract and reserved peaches. Serve warm over pound cake.

Yield: 4 servings.