Spring Desserts



2 c. finely crushed pretzels

1/2 c. sugar, divided

2/3 c. butter or margarine, melted

2 Tbsp. milk

12 oz. cream cheese, softened

2 c. boiling water

1 c. thawed whipped topping

1 1/2 c. cold water

1 (6 oz.) pkg. strawberry flavor gelatin

4 c. fresh strawberries, sliced

Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13-inch x 9-inch pan. Bake in 350° oven for 10 minutes; cool. Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate. Add boiling water to gelatin mix in large bowl; stir two minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir berries into gelatin; spoon over cream cheese layer. Refrigerate three hours or until firm. Makes 20 servings.




3 c. all-purpose flour

1 tsp. salt

1 c. shortening

1 egg yolk


1 c. cornflakes

8 c. tart cooking apples, peeled, cored, sliced 3/4-1 c. granulated sugar

1 tsp. cinnamon

1 egg white, lightly beaten

1 c. powdered sugar

3-4 tsp. milk

In large bowl stir together flour and salt. Using a pastry blender cut shortening into flour until mixture resembles coarse crumbs. In liquid measuring cup beat egg yolk lightly. Add enough milk to make 3/4 cup; stir well.  Stir milk mixture into flour mixture with fork until combined; divide dough in half. (Dough will be slightly sticky.) On well-floured surface roll half of dough to form 17-inch by 12-inch rectangle. Fold dough crosswise into thirds. Transfer to 15-inch x 10-inch baking pan and unfold dough, pressing to fit into bottom and up sides of pan. Sprinkle with cornflakes, top with apple slices. In small bowl mix sugar and cinnamon; sprinkle over apples. Roll remaining dough to form a 16-inch by 11-inch rectangle; fold dough crosswise into thirds. Place over apple slices and unfold dough. Trim crust. Crimp edges or use tines of a fork to seal. Cut slits in top; brush with beaten egg white. Bake in 375° oven 50 minutes or until pastry is golden and apples are tender, covering with foil after first 25 minutes of baking time to prevent overbrowning. In small bowl stir together powdered sugar and three – four teaspoons milk to make a drizzling consistency. Drizzle over warm apple dessert. Let cool completely on wire rack. Cut into bars. Store in refrigerator for up to three days. Makes 32 bars.




1 (19 oz.) can cherry pie filling

1/2 c. brown sugar

1 (19 oz.) can apple pie filling

1 (18.25 oz) pkg. white cake mix

1 c. quick-cooking oats

3/4 c. butter, melted

1 c. coarsely chopped almonds

Grease a 13-inch by 9-inch baking pan. Mix cherry and apple pie fillings. Combine dry cake mix, oats, brown sugar and almonds. Sprinkle evenly over fruit. Pour melted butter evenly over crumble mixture, moistening crumbs as much as possible. Bake 50 – 60 minutes in 350° oven or until golden. Serve warm, with ice cream or whipped topping. Serves 12-16.






1 c. chocolate wafer crumbs

2 Tbsp. sugar

3 Tbsp. margarine, melted

2/3 c. sugar

24 oz. cream cheese, softened

3 large eggs

1 c. mint chocolate chips, melted

1 tsp. vanilla

1 (7 oz.) jar marshmallow creme

3 large egg whites

Combine crumbs, margarine and sugar; press onto bottom of a 9-inch springform pan. Bake at 350° for 10 minutes. Combine cream cheese and sugar, mixing at medium speed of mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350° for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450° for  three – four minutes or until lightly browned.


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