Dessert Baking Today

It’s yet another Monday, another start to our work weeks.

I’m in a sweets mood today, so I thought I would post some recipes for three recipes from friends and co-workers. Sweets are what make me happy and are my favorite thing to cook because they always bring smiles to those who indulge in the food.

First, Ginger passed along this recipe to me this morning for Overnight Rolls that are sprinkled with butterscotch….yummy….I haven’t had anything with butterscotch in awhile.

Also, I’ve got a dessert recipe from Clarice that would make a lovely part of your Christmas baking, these impressive Chocolate Cherry Squares would look beautiful in a Christmas basket full of baked goods for your neighbors.

Last, Georgia has a quick and easy recipe for a Pineapple Orange Cake that you could whip up in a snap for those upcoming holiday parties.

Overnight Rolls
by Ginger Berry

1 pkg (18-20) frozen rolls
chopped pecans
1 pkg butterscotch pudding (dry)
6 T. butter, melted
1/2 c. brown sugar
3/4 t. cinnamon

Grease bundt pan: sprinkle pecans in bottom. Arrange rolls on top of pecans. Sprinkle pudding over top of rolls. Mix butter, brown sugar, and cinnamon - pour over rolls. Let set overnight (8-10 hrs). (Rolls will rise to top of pan). Bake 25-30 min at 350 degrees.

Chocolate Cherry Squares
by Clarice Brown

1 cup all purpose flour 1/3 cup butter
½ cup packed light brown sugar ½ cup chopped nuts
Red candied cherries, halved

Filling:
1 (8oz.) cream cheese ½ cup sugar
1/3 cup Hershey’s Cocoa ¼ cup milk
1 egg ¼ t. vanilla
¼ cup red candied cherries

Heat oven to 350 degrees. In a large mixer bowl combine flour, butter and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in nuts. Reserve ¾ cup crumb mixture for topping; pat remaining crumbs into ungreased square pan, 9x9x2 inches. Bake 10 minutes or until lightly browned.

Meanwhile, prepare filling: spread over warm crust. Sprinkle with reserved crumb mixture; garnish with cherry halves. Return to oven; bake 25 minutes or until lightly browned. Cool; cut into squares. Store covered in fridge. About 3 dozen squares.

Making filling: In small mixer bowl combine cream cheese and sugar; beat until fluffy. Add cocoa, milk, egg and vanilla; beat until smooth. Fold in cherries.

Pineapple Orange Cake
by Georgia Munsterman

1 package yellow cake mix
1 can mandarin oranges (un-drained)
4 egg whites
½ cup unsweetened applesauce

Mix and Bake at 350 degrees until done

Take 1 can 20 oz. crushed pineapple with juice
1 – 1 oz. sugar free instant vanilla pudding
1 8 oz. carton cool whip

Mix and top cooled cake. Keep refrigerated.