QUICK & EASY CHERRY CRISP

 

Saturday was the last Firehouse Market in Platte City for 2025. They move some of the pumper trucks out so the people can set up their products they have for sale. When it is cold, the water might free and they don't want that to happen if they get a call with a fire. Anyway we have missed the last couple of months and since it will be Christmas soon, the room was full with merchandise. I decided I was going to be generous this time to support the local merchants.

It was really fun and I did buy a number of things. Afterwards we stopped by Roxanne's for lunch which is always nice. We always enjoy seeing the desserts in the case as you come in the door. Our waitress asked us if we wanted any dessert after we finished our meal, but we told her no. As we got in the car I told Wayne I would make him something when we got home and asked him what did he want. He didn't think too long before he said Cherry Crisp. I said "fine".

This recipe is super easy and some might wonder why I would share it since it isn't anything special. Well, I decided to share it for two reasons: 1) the next time I want to make it, I can find the recipe here and 2) Easy as it is, I had to search for a recipe for the crisp part online myself.

It is really an easy crisp recipe that is one of those versitle ones that allows you to use any fruit pie filling you like. I made ours sugar free but of course you don't have to. My pie filling was no-sugar-added and I used truvia brown sugar.

I ate mine plain while still warm and Wayne added strawberry ice cream. It was the only flavor we had. He said it was good.

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QUICK & EASY CHERRY CRISP

1     (21 - ounce) can cherry pie filling (or your favorite)

2/3 cup brown sugar (1/2 cup would work)

1/2  cup flour

1/2  cup rolled oats

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/3  cup melted butter

1/4  cup chopped pecans (I used about 1/2 cup)

Preheat the oven to 350 degrees F. Lightly spray a 2 - quart baking dish with non-stick cooking spray.

Pour the pie filling into the dish and spread evenly. You could use any fruit pie filling. I used a No Sugar Added Cherry pie filling.

Stir together the brown sugar, flour, oats, cinnamon, and nutmeg in medium sized bowl. Melt the butter in the microwave for about 30 seconds. Stir if necessary to finish melting.

Pour into the bowl with the dry ingredients and stir until all dry ingredients are moist.

Sprinkle the mixture over the top of the pie filling.

Chop the pecans and sprinkle over the top.

Bake for about 30 minutes. Cool slightly before eating.

Enjoy with or

without ice cream.

CHOCOLATE CHIP BUTTER COOKIES

 I loved how the teenage boys responded to these cookies yesterday at the Cafe Treats at church. One came back with a friend and said they were good as he pointed them out to his friend. I would tell people they were like a butter cookie but with chocolate chips thinking they might be disappointed that it wasn't a chocolate chip cookie, but they weren't. That seemed to entice them to choose one.

The recipe is also a good one right now because it is egg-free. Even though I didn't use it, I could have used my powdered sugar made with stevia I bought and then use sugar-free chocolate chips to have a sugar-free cookie.

There were a number of reasons I especially liked the recipe besides what I just mentioned. Since the butter was melted in the microwave, I didn't need to use my electric mixer so that saved some clean-up time. I always use parchment paper when I bake cookies because it makes clean-up so much easier. I used to change out my parchment paper with new paper after each pan, but then a friend told me you could use parchment paper three times before having to get  a new piece. Worked for me! Thanks, Judy.

The easiness of this recipe is just an extra treat. Even if it were more difficult, it would still be worth the effort. This recipe is definitely a keeper.

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CHOCOLATE CHIP BUTTER COOKIES

1     cup (2 sticks) butter

1     teaspoon vanilla extract

2     cups flour

1     cup powdered sugar

1     cup mini chocolate chips

Chocolate or white chocolate chips for drizzling or icing.

Preheat the oven to 375 degrees F. Have two ungreased cookie sheets available to use to bake the cookies. Set aside. (I always line my cookie sheets with parchment paper.)

Cut the butter in cubes and

melt in a microwavable bowl.

Add the vanilla and stir. Set aside to cool.

Measure the flour and powdered sugar and combine with a whisk in a mixing bowl.

Add the butter/vanilla mixture to the flour mixture and stir until all of the flour mixture is wet.

Add the chocolate chips and

stir to distribute the chips. Mixture will be crumbly.

Using a tablespoon cookie scoop, measure a flat scoop of dough and

drop the dough on the cookie sheet about 2 inches apart. Flatten with your fingers.

Bake for 12 minutes.

Cool slightly before removing to a wire rack to cool.

Melt about 1/4 cup of chocolate chips in a small bowl following the directions on the package.

Drizzle or ice the cooled cookies. (I drizzled and then just used the back of the spoon to spread the melted chocolate over the cookie.)

May enjoy plain or drizzle/ice with melted chocolate chips.

I stored the cookies in the refrigerator and then separated the layers with wax paper to transport to the church.

SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

 You think this cookie is going to taste like a plain sugar cookie, but it doesn't. I couldn't really decide what it tasted like until I looked at the recipe and saw the different ingredient. Molasses. 

The molasses definitely lets you know it is not a "plain" sugar cookie. It was different and I really liked it. Thanks to Cafe Treats Baker Dorene again for this unique cookie. 

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SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

2-1/2   cups flour

2          teaspoons baking soda

1           cup sugar

1/2       cup (1 stick) + 6 tablespoons butter (cut into tablespoons)

2          teaspoons molasses

Preheat the oven to 350 degrees F. Lightly grease or line with parchment paper two cookie sheets. Set aside.

Sift together the flour and baking soda. Set aside.

Using a mixer on medium speed, cream together the sugar, butter, and molasses. Scrape the sides of the bowl as needed.

Slowly add the flour mixture on a lower speed until all is blended.

Roll the dough 1/8 " thick on a lightly floured surface.

Tradition calls for the dough to be cut into strips 1-1/4 " by 3-1/2 ", but you can cut them into round shapes or special shapes using cookie cutters.

Place on cookie sheets. The cookies do not spread when baking so you can place them close together.

Bake until light brown, about 10 minutes. 

Remove to cool on racks.

HEALTHY COOKIES

 I hesitate saying "Healthy Cookies" even though that 's what they are called because so many people are turned off when you tell them they are egg-free, dairy-free, gluten-free, and no-sugar-added. I had several people eat theirs before they left the Cafe at church so they could tell me what they thought and they said they were really good. A few people came for them because someone had suggested it.

Cafe Treats Baker Jean said she would make them again and I know I will be making them for us. I hope you will give them a try. I don't think you will be disappointed especially if you are wanting to enjoy a treat but have issues with allergies or watching your sugar intake.

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HEALTHY COOKIES

3     mashed ripe bananas

1/3  cup unsweetened applesauce

2     cups gluten-free oats

1/4  cup almond milk (oat milk works)

1/4  cup raisins or nuts

1      cup dark chocolate chips (no sugar added)

1      teaspoon vanilla

1      teaspoon cinnamon

Preheat the oven to 350 degrees F. Line cookies with parchment paper. Set aside.

Mix all of the ingredients together until well blended. 

Using a tablespoon scoop, drop the "dough" onto the cookie sheet with a little space between them. They will not spread when baked. Bake for about 20 minutes. 

Cool.

LEMON CREAM CHEESE BARS

I recently wrote about surprises I had had and here I am talking about surprises again and so soon, too. I am blessed is all I can say.

I was a little concerned that we wouldn't have a nice variety to offer in the Cafe at PWUMC yesterday because only a few volunteers had signed up. Then around dinner time Saturday night I received a text from Friend Jean who was scheduled to bring a treat, letting me know about "treats" and who made them that they had left in the staff kitchen behind the cafe. (The Miracle Ringers, the church's handbell choir had met to polish the bells and had brought a sack lunch plus treats. The leftover treats they donated to the Cafe Treats.) What a surprise! Thank you Miracle Ringers!

 

There were so many treats, I filled the entire counter. Of course, our patrons loved everything, especially the number of choices. One of the ministers came by and saw these bars and asked if that was cream cheese. When I told him, it was, it was overjoyed. I made sure I put one aside for me because I knew they wouldn't last long.

With just a hint of lemon and the smooth taste of cream cheese topped off with the interesting taste that the crescent dinner roll gives it, it is a surprise when you bite into it. And who doesn't like surprises. 
 

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LEMON CREAM CHEESE BARS

2     (8 oz) packages of refrigerated crescent rolls

2     (8 oz) packages cream cheese at room temperature

1/2   cup lemon juice, freshly squeezed

1/2   cup sugar

1      tablespoons of lemon zest

2      tablespoons butter, melted

3      tablespoons sugar

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch baking dish with nonstick cooking spray. Set aside.

Press one of the cans of crescent rolls in the bottom of the dish making sure to cover the entire bottom and keep the perforated edges together.

Bake for 5 - 8 minutes or until it is light brown. Remove and cool on rack.

Beat the cream cheese just a bit and add the 1/2 cup of sugar.

Blend in the lemon juice and lemon zest. Mixture should be smooth.

Spread the mixture on the baked crescent rolls.

Roll the remaining crescent roll over the top and stretch to the edges and seal.

Brush across the top with the melted butter.

Sprinkle with the 3 tablespoons of sugar

Bake for about 30 minutes, or until golden brown. Allow to cool.

Refrigerate for about an hour.

Slice into bars and serve.

Store leftovers in the refrigerator.

PEACH COBBLER

 This past Thursday night was our time to host our group of three other couples that we call The Tasty Bunch. We meet each month taking turns being host and meet for dinner at a local restaurant for dinner and then to the house of the hosting couple for more conversation and dessert. We have been doing this for a number of years. The couples have changed over the time except for three of us.

When it is our turn, I always spend many days trying to decide what I am going to make for dessert. I'm not trying to outdo my friends; I just want to make sure whatever I make is a success. 

I don't think I have ever repeated a dessert in all of these years and even though usually what I make is the first time I have made it (just kills my husband), I can't remember a time that I made a flop. I think one time I made two different desserts because I was afraid what I had made wasn't good because it didn't look great. Everyone wanted a little of both and loved both of them.

I love peach cobbler. Actually I just love peaches and have never had them in a dessert that I didn't enjoy. I really loved my mother's cobblers, but have never been able to replicate them, hard as I have tried.

Even though this recipe was nothing like what she made, I have to admit the taste of it was close to the overall taste. I think it was the first time I have used canned peach pie filling. I have used pie fillings a lot, just never peach.

I'm glad I bought two cans (21 ounces each) because the amount of slices of peaches were limited while the sugary thick "juice" was abundant. I ended up with half a can of the "juice" left after I spooned out the slices and then combined the "excess" juice. I did use some of it in the cobbler because I didn't want it to be dry.

As I said, the cobbler was really delicious and everyone loved it. We served either light peaches and cream ice cream or light vanilla ice cream with it. It was interesting to see who wanted which flavor. I would have liked to warm it up in the oven a bit before serving it, but didn't have the time as everyone wanted dessert as soon as they got to our house. BUT you know it tasted perfect cold. (Everyone agreed.)

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PEACH COBBLER

1/2    cup butter (1 stick)

1       cup flour

1       cup sugar (I removed 2 tablespoonsful)

1       teaspoon baking powder

1       cup milk

2       cans (21 ounces each) peach pie filling

Preheat the oven to 350 degrees F. Place the stick of butter in a 9 x 13 inch pan and place in the oven while it preheats.

Remove when the butter is melted. Set aside.

In a bowl, combine the flour, sugar, and baking powder with a whisk to thoroughly mix.

Add the milk and stir until smooth.

Pour the mixture into the pan covering the bottom of the pan. (Do not stir.)

Carefully drop spoonfuls of the peach pie filling on top to evenly cover. (I didn't use all of the sugary mixture in the pie filling from the two cans. I mainly wanted to have enough peach slices for a nice cobbler.) Again, do not stir.

Bake for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Cool in the pan on a wire rack. 

Serve warm or cold with ice cream.

BEE'S KNEES BARS

 I really enjoying searching through my cookbooks or recipes I have collected to find new and interesting treats to make for the church's Cafe Treats. This recipe I found intriguing.

I found it in Barron's The Great American Bake Sale cookbook that I got (yes, you are correct) at an estate sale. In the margin for the recipe, it states, " This old Virginia recipe "originally" came from Scotland...and somewhere along the way butterscotch chips got in there. I guess that's what's called culinary evolution!"

I would love to know how it got its name. I finally decided it was because of the honey in the recipe, but other than that, I don't have a clue.

When it came time for me to write on the display board for the treat, I just wrote Honey Butterscotch Oatmeal Bars. That better described to the patrons what was in the bars. That's all they care about really. If I could I shared the story of the recipe and several people selected one just because of the story.

I loved the bars and will probably have to make them again sometimes just for us because they were all eaten (except for the one I took out for me to sample). I definitely enjoyed the taste of the butterscotch chips and honestly think the Old-Fashioned Oats on top were a good substitution for the slivered almonds. The almonds would have been a added treat though.

I hope you will give the recipe a try. 

BEE'S KNEES BARS

1       cup (2 sticks) butter or margarine, softened

1/3    cup honey

1       teaspoon vanilla or almond extract

1-1/2 cups flour

1-1/2 cups quick-cooking rolled oats

1/2    teaspoon salt

1       cup (6 oz pkg) butterscotch chips

1/2    cup blanched slivered almonds (I used a scant              1/2 cup old fashioned oats)

2       tablespoons honey

Preheat the oven to 350 degrees F.

Beat the butter, 1/3 cup honey, and flavoring until smooth and creamy. (I just let the mixer run while I measured the dry ingredients.)

Scrape the sides of the bowl.

Blend together the flour, quick oats, and salt.

Add the dry mixture to the creamed mixture and

blend well. 

Stir in the butterscotch chips.

Press the dough into an ungreased 9 x 13 - inch pan.

(I dump most of the dough into the pan and then

spread it out as best as I can.

Then I take the rest of the dough and add it in clumps where I came up short.)

Sprinkle almonds over the top and pat into the dough. (I substituted the Old-Fashioned oats because I wanted the bars to be nut-free.)

Brush the 2 tablespoons of honey over the top. This was not easy so I ended up drizzling most of the honey and spreading out areas that were a little bit heavier with the honey.

Bake 20 to 25 minutes until golden brown. I personally baked mine 29 minutes.

Cool completely before cutting into bars.