Emmanuel Lutheran Church
Menominee - Michigan
Recipe Exchange: Desserts
Caramel Apple Cheesecake Bars
2-cups all-purpose flour
½-cup firmly packed brown sugar
1-cup (2-sticks) butter, softened
3 (8-oz) packages cream cheese softened
¾-cup sugar, plus 2-tablespoons, divided
1-1/2 teaspoon vanilla extract
3-Granny Smith apples, peeled, cored and finely chopped.
½-teaspoon ground cinnamon
¼-teaspoon ground nutmeg
1-cup firmly packed brown sugar
1-cup all-purpose flour
½-cup quick cooking oats
½-cup (1 stick) butter softened
½-cup caramel topping for drizzling after baked.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine floyur and brown sugar. Cut in butter with a pastry blender )or 2 forks) until mixture is crumbly. Press evenly into a 9 x 13 baking pan lined with heavy duty aluminum foil. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream chees with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl. Stir together chopped apples, remaining 2 tablespoons sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture.
- Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Makes 16 servings.
Submitted by: Karen Gentz
RUTH HENSCHEL’S BUTTERHORNS
1-Cake of fresh yeast
¼-cup warm water
2-egg yolks (save the two egg whites for filling)
½-cup chopped nuts
Preheat oven to 400 degrees.
Dissolve 1 cake of yeast in ½ cup warm water with 1 tsp sugar. Set aside.
Mix like pie crust the following:
Beat 1 egg and 2 yolks and add to yeast mixture.
Combine with flour and butter mixture.
Beat 2 egg whites until peaks. Add ½ cup sugar, 1-tsp cinnamon and ½ cup chopped nuts. Sit aside.
Divide dough into 5 parts.
Roll out each one to the size of a pie crust.
Spread dough with egg white mixture.
Cut into 6 to 8 sections. (Cut in pie shapes)
Roll the cut sections into horns.
Bake on an ungreased pan for 10-20 minutes.
When done and still warm frost with powdered sugar frosting and sprinkle with chopped nuts.
Aunt Alice’s Famous Sponge Cake
Preheat oven to 350 degrees
1-1/4 cups flour
1 cup sugar
½ tsp baking powder
¾ cup egg whites (6-medium eggs)
½ tsp salt
1 tsp cream of tartar
Beat egg whites until very soft mounds begin to form.
Beat ½ cup sugar into egg whites (1 tbl at a time). Continue beating and adding sugar until very stiff(straight peaks are formed when beater is raised).
½ cup egg yokes (6-medium eggs)
¼ cup cold water
1 tsp almond extract
Blend egg yoke mixture into dry ingredients. Beat medium speed for one minute.
Fold egg yoke mixture (1/4 at a time) into stiffly beaten egg whites with a spatula.
Fold gently until egg whites are completely blended. DO NOT STIR.
Pour into ungreased tube pan and cut gently through batter to remove air pockets.
Bake at 350 degrees for 40 to 50 minutes.
Invert IMMEDIATELY and allow to cool in pan at least one hour
This I promise is a real slice of heaven!!!!!
Triple Layer Brownies
8 oz unsweetened chocolate
2 cups melted butter
4 cups sugar
4 tsp vanilla
2 cups flour
Mix together and spread into a sheet pan sprayed with cooking spray. Bake at 350 degrees for 30 to 40 minutes. Cool. Freeze for future use.
Cream Cheese Frosting:
8 oz softened cream cheese
3/4 cup stick softened butte
1 tsp cinnamon (optional)
2 Tbl milk
1 tsp vanilla
4 cups powdered sugar
Blend together and spread over frozen brownies. Freeze again.
Use your favorite recipe or premade frosting. Blend with 1 tsp. coffee extract and spread over cream cheese.
JUDY’S YUMMY MIXED NUT BARS
Combine with pastry cutter or fork:
½ cup butter (1 stick) – I put stick in Microwave for 12 seconds first
1 ½ cup flour
¾ cup brown sugar
¼ tsp. salt (optional)
Put crumbly mixture into 9 x 13 pan (sprayed with Pam) Bake @ 350 for 13 min…
Mix this mixture, and then press (I use the back of a big spoon) into pan to form crust.
Melt (I put in microwave for 1 minute) and Mix well the following ingredients — looks like caramel when stirred.
1 cup butterscotch chips
2 Tablespoons butter
½ cup light corn syrup
“Sprinkle” one can of Mixed Nuts (12 oz or so) over crust, then pour caramel mixture over nuts & crust.
Bake again @ 350 for 12 min.
Cool, Cut and ENJOY!!!
Shirley’s Lemon Bars
2-cups sifted flour
½-cup sifted powdered Sugar
Pre-heat oven to 350 degrees
Sift flour and powdered sugar together
Cut in butter until mixture clings together,
Press into a 13” x 9” x 2” pan.
Bake for 20-25 minutes or until lightly browned.
2-cups Granulated Sugar
Dash of Salt
1/3-cup Fresh Squeezed Lemon Juice
¼-cup Sifted Flour
½-teaspoon Baking Powder
Beat together eggs, sugar, lemon juice, sifted flour, baking powder and salt.
Pour over baked crust.
Bake at 350 degrees for 25 minutes.
Sprinkle with powdered sugar
Place on rack to cool.
CUT INTO BARS AND ENJOY.
These are the most wonderful lemon bars you will ever enjoy!!!!!!