Desserts

Strawberry Sigh

Crust:1 c pecans, finely chopped
1 c flour
1/2 c butter, melted
First Layer:
1 pkg cream cheese (8 oz) softened
1 c powdered sugar
2 c Cool Whip thawed
Second Layer:
1 pkg (3 oz) strawberry Jello mix
1 1/2 c boiling water
2 c frozen strawberries (chopped or sliced)
Topping:
2 c whipping cream
2 T sugar
1 tsp vanilla (optional…can us cool whip)

Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray.  Set aside.
Crust:  combine flour, pecans and butter…until well mixed.  Press firmly into 9 x 13 pan.  Bake 350 degrees for 10 minutes.
First Layer:  Beat cream cheese and sugar…stir in cool whip.  Spread over cooled crust.
Second Layer:  Whisk strawberry and boiling water together until dissolved…stir in strawberries…let thicken slightly in fridge…and then pour over cream cheese layer.
Topping:  Top with whipped cream mixture or cool whip.
Cover and Chill for at least 4 hours

Cidered-Up Pound Cake

1 c butter, softened
1/2 c shortening
3 1/4 c sugar
6 large eggs
3 1/4 c flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp Allspice
1 c Apple Cider
1 tsp vanilla
Caramel glaze

Beat butter and shortening at medium speed about 2 minutes until soft and creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Add Eggs, one at a time, beating just until yellow disappears.  Combine flour and next 5 ingredients…add to butter mixtures alternately with apple cider.  Beginning and ending with flour mixture.  Mix at low speed just until blended after each addition.  Sitr in vanilla…pour batter into greased and floured 1o inch tube pan.  Bake at 325 degrees for 1 hour and 3 minutes…cool on wire rack to to 15 minutes.  Invert onto cake plate and remove from pan.  Drizzle with caramel glaze.

Caramel Glaze:

1/2 c sugar
3/4 c butter
1/4 c buttermilk
1 1/2 T lite corn syrup
1/4 tsp baking soda
1/4 tsp vanilla

Combine all ingredients in small saucepan.  Bring to boil:  reduce heat to medium and cook 10 minutes, stirring often.  Drizzle over cake

Easy Oatmeal Caramel Bars

1 (18 oz) roll Pillsbury Refrigerated Chocolate Chip Cookies
1 c quick-cooking rolled oats
dash salt, if desired
2/3 c caramel ice cream topping
5 T Gold Medal All-Purpose Flour
1 tsp vanilla
3/4 c chopped walnuts
1 (6 oz) pkg (1 cup) semisweet chocolate chips
Heat oven to 350 degrees.  Break up cookie dough into large bowl.  Add oats and salt; mix well.  Reserve 1/2 c dough mixture for topping.  Press remaining dough mixture evenly in bottom of ungreased 9-inch square pan to form crust.  Bake for 10 to 12 minutes or until dough puffs and appears dry.  Meanwhile, in small bowl, combine caramel topping, flour and vanilla; blend well.  Remove partially baked crust from oven.  Sprinkle walnuts and chocolate chips evenly over crust.  Drizzle evenly with caramel mixture.  Crumble reserved 1/2 cup dough mixture over caramel.  Return to oven; bake an additional 20 to 25 minutes or until golden brown.  Cool 10 minutes.  Run knife around sides of pan to loosen.  Cool 1 1/2 hours or until completely cooled.  Cut into bars.