Triple Berry Coffeecake

This is absolutely perfect there is not one thing I can say bad about this delicious dessert. Jens loved every bite and he was particular on who he offered it too. I went ahead and made it for his birthday and he was one happy birthday boy. If you love berries and sweet cake you will not be disappointed.

2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen berries**
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
1. Grease 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium bowl beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. Serve warm. Makes 9 servings.

**I used blackberries, raspberries, and elderberries.***

Peanut Butter Crunch Snack Ball

Peanut Butter Crunch Snack Ball

sadapted from My Kitchen Cafe

Makes about 120 balls. (I halved the recipe and got about 70 balls.)

2 cups honey

6 cups peanut butter (creamy or crunchy)

3 cups rice krispies

1½ cups grape nuts

3/4 cup applesauce

2 cups coconut

3 cups crushed cereal (I used honey nut cheerios and Life cereal since I had it on hand)

1½ cups chocolate or butterscotch chips - or substitute dried fruit, like raisins

5-8 tablespoons powdered milk

4 cups crushed mini-wheat cereal

Mix all but last two ingredients and mix until well combined. Add powdered milk, like flour, to make a soft, cookie-like dough. Form into 1” ball and roll in crushed mini-wheats. A scoop works very well for this. Refrigerate or freeze.

DEPRESSION PUDDING

THIS IS JEFF'S GRANDMAS RECIPE THAT SHE AND HER MOTHER CREATED DURING THE DEPRESSION ERA. HENCE, THE NAME.

**Heat oven to 350**

BATTER:
1&1/2= cup of Flour
1/4= cup of Sugar
1= Tablespoon of Shortening
2= teaspoons of Baking Powder
1= cup of Chocolate Chips
*Enough Milk to stir ingredients together but leave the dough stiff.

SYRUP:
1= Cup of Brown Sugar
1= cup of Water
2= Tablespoons of Butter

***First thing make the syrup***
Just combine the syrup ingredients and boil for 5-minutes

While the syrup is boiling make the batter.
Just combine all batter ingredients and then place in a GREASED Bread Pan.

When the syrup has boiled pour it over the batter that is in the bread pan.

Place in oven bake for 25-30 minutes or until Golden Brown.

***A must! You need to invite Jeff over to do a taste test, this is his most favorite dessert. ****

Frosted Banana Bars

From allrecipes.com
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)

Frosting (use your own from the version below)Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!

Eclair Cake

2 3.5oz vanilla pudding
1 8oz Cool Whip
3c. milk
1 16oz package graham crackers
1 16oz chocolate frosting

Blend together pudding, cool whip, and milk.

Single layer of crackers on bottom of 9x13 pan. Spread half of pudding mixture over crackers. Another layer of crackers. Spread the rest of the pudding mixture on top. Another layer of crackers. Spread chocolate frosting on top. Chill for 4 hours.

Peach Cobbler

Filling
6 Cups peeled sliced peaches
1 1/4 C sugar
1/4 Flour

Batter
2 Cups Flour
1 Cup Sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
3/4 Cup melted butter

Topping
1 Tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preheat oven to 350

For filling mix peaches, sugar, flour and pour into 15 inch baking dish(I used a 9x13 pan)

For batter combine 2 Cups flour, 1 cup sugar, baking powder and salt in bowl and mix. Add milk and butter and mix until smooth. Spoon over peaches.

Sprinkle sugar, cinnamon and nutmeg and bake for 1 hour.

Chocolate Zucchini Cake

1/2 Cup Margarine
1 3/4 C sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp soda
1/2 tsp Cinnamon
2 C peeled, shredded zucchini
1/2 Vegetable Oil ( I use olive oil)
2 Eggs
1/2 Cup sour milk (I use 1/2 cup soy milk and 1/2 tsp vinegar)
4 Tablespoons cocoa
1/2 tsp baking powder
1/2 tsp

Topping: 1/4 cup or more Choc. Chips, 1/4 chopped nuts, 1/4 cup brown sugar.

Cream margarine and sugar. Add eggs and Vanilla; beat well. Add dry ingredients alternately with sour milk and oil. Mix in zucchini. Spread in a 9x13 inch pan and top with topping.
Bake at 325 for 40-45 minutes. Cake is ready to eat when cool.

Variations- I have substituted margarine for butter. I don't put nuts on the top either.

Striped Delight

35 Oreo Chocolate Sandwhich Cookies

6 T (3/4 stick) butter, melted

1 pkg(8oz) Cream Cheese

1/4 C. sugar

2T cold milk

1 tub (12oz) Cool Whip Whipped Topping, thawed, and divided

31/4 C cold milk

2 pkgs (4 serving size each) Jell-o Chocolate Flavor Instant pudding and pie filling

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto the bottom of 13x9 inch dish. Refrigerate 10 Minutes. Meanwhile, beat cream cheese, sugar and 2 T milk in separate bowl with wire whisk until well blended. Stir in 11/4 of the whipped topping. Spread over crust Pour 31/4 C milk in large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate at least 4 hours

We have tried a couple of different flavors for example Vanilla Oreos crust with fresh bananas, and banana pudding or Choc Oreos crust with peanut butter pudding with crumbled Reese's on top. Lemon cookies or the Vanilla Oreos with lemon pudding.