Recipes of the Month for September

 

Ah, dessert is still our favorite! Here are a trio of tried and true desserts that will have you asking for seconds……

 

Chocolate Cherry Angel Delight (low calorie) Old Brick Inn

1/3 C. cocoa                                                                ½ C cold skim milk

1 pkg. two step angel food cake mix                               ½ t. vanilla

1 envelope topping mix (or low cal kool whip)            1 can (20 oz.) reduced calorie cherry            pie filling

 

Move oven rack to lowest position. In small bowl, sift cocoa over contents of cake flour packet and stir to blend. Proceed with mixing cake per box directions. Bake and cool as usual. Using serrated knife, cut cake horizontally into three layers. Prepare topping mix as direct n package. Fold half the pie filling into the prepared topping. Place one cake layer on a plate and spread with half the topping/pie filling mixture. Repeat with second layer. End with third layer on top and spoon remaining pie filling over that.

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Sticky Buns (NOT low calorie) Old Brick Inn

Ύ C. chopped pecans

2 (1 lb) pkg. frozen dough white or wheat dinner rolls (12 count)

1 (3 oz.) box vanilla or butterscotch cook and serve pudding mix

Ύ C (1 ½ sticks) butter

Ύ C. brown sugar

 

Generously grease a 15 X 10 baking pan. Sprinkle the nuts on the bottom of the pan. Place the frozen rolls evenly over the nuts (there will be space between the rolls). Sprinkle the dry pudding mix over the rolls. In a medium saucepan bring the butter and brown sugar to a rolling boil. Pour the hot mixture over the rolls. Coat plastic wrap with cooking spray and cover the pan. Let pan stand overnight on countertop, allowing the rolls to raise. In the morning preheat oven to 350. Carefully remove plastic wrap and bake about 25 minutes or until golden brown. Remove from oven and le stand 2 minutes. Place a cookie sheet over the baking pan and invert to remove rolls. Serve hot.

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Blueberry Dessert

Crust:
16 graham crackers crumbled                      1/3 cup butter               1/2 cup sugar

Filling:
1 8 oz. package cream cheese-softened            2 eggs              1 1/2 cup sugar
1 can blueberry pie filling

Mix the crust ingredients together and press into the bottom of a 9 X
13 cake pan.  Work cheese and sugar together until smooth, add eggs,
one at a time, and  beat hard after each egg is added,  pour over
crust and bake in a 375 oven for about 25 minutes--until lightly browned.
After cool, spread berries.  Refrigerate over night.