Blueberry Crisp
Submitted by Gundel Hedden (served at Ladies' Luncheon 8/18/09)
1 can blueberry pie filling
1 can (20 oz.) crushed pineapple (including juice)
1 box yellow cake mix
1 stick butter
1 cup coconut
1 cup chopped pecans (or almonds)
In a 9 X 13 pan, spread the blueberry filling in the bottom. Spread the can of undrained crushed pineapple on top of the blueberry mixture. Sprinkle the cake mix on top of the pineapple. Cut butter into small pieces and spread it over the cake mix. Next, spread on the coconut and finally top it with the nuts. Bake at 325 for 1 hour.
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Cherry Berry On A Cloud
Submitted by Pat Peterson (Served at Ladies Luncheon 8/18/09)
First Layer
6 egg whites
1/2 tsp. Cream of Tartar
1/4 tsp. salt
1-3/4 cup sugar
Second Layer
2 cups chilled whipping cream
2 pkg. (3 oz.) cream cheese, softened
1 cup sugar
1 tsp. vanilla
2 cups miniature marshmallows
Heat over to 275 degrees. Butter 9x13 pan.
First Layer: In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Beat in 1-3/4 cups sugar, 1 tablespoon at a time and continue beating until stiff and glossy. Do not under beat. Spread in pan. Bake one hour. Turn off oven and leave in oven with door closed 12 hours or longer.
Second Layer: In chilled bowl, beat whipping cream until stiff. In a small bowl, blend cream cheese, 1 cup sugar and vanilla. Gently fold whipped cream into cream cheese mixture. Fold in marshmallows. Spread over the meringue. Chill 12 to 24 hours.
Topping:
1 (21 oz.) can Wilderness cherries
1 tsp. lemon juice
2 cups sliced fresh strawberries or 1 (16 oz.) frozen strawberries, thawed
(I double this amount to have ample topping)
Cut into serving sizes. Spoon berry mixture over. Serves 10 to 12.
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Lemon Cream Tart
This dessert was made by Fran Hisaw and served for the PCC Winter Banquet
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Nut Shortbread Crust
1-1/2 cup flour
1/2 cup finely ground toasted nuts (pecans, walnuts, almonds or filberts)
1 tsp. vanilla
1 cup cold unsalted butter, diced
1/2 cup powdered sugar
pinch of salt
Place flour, powdered sugar, nuts, vanilla and salt into food processor. With motor running, slowly ad the butter and process until the dough forms a ball on top of the blade. Remove dough and press into a well-greased tart pan. refrigerate 30 minutes before baking. Preheat oven to 375 degrees. Bake about 20 minutes; let cool completely.
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Tart
2-1/3 cups milk
1 cup sugar
1/4 tsp. salt
1/2 cup freshly squeezed lemon juice
5 egg yolks
5 Tbsp cornstarch
1/4 cup cold, unsalted butter, diced
Place the milk in a saucepan over medium heat and bring just to a boil. Whisk together the egg yolks, sugar, cornstarch, and salt in a large bowl. Slowly whisk 1 to 1-1/2 cups of the hot milk into the egg mixture to bring to the same temperature. Whisk in the remainder of the milk, pour back into the saucepan and cook over medium heat stirring constantly, until comes to a boil and is very thick. Remove from heat and add the butter and lemon juice and let sit 2 minutes, then stir until butter is completely melted. Pour into the baked shell and chill about 2 hours.
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Berry Sauce
6 cups of berries (strawberries, raspberries, blue berries)
1/2 cup sugar
Puree the berries in a food processor or blender. Combine the puree and sugar in a saucepan and bring to a boil. Cook until sugar is dessolved and sauce has thickened (about 5 minutes). Strain through a fine mesh sieve and let cool. Chill for about 2 hours.
1-1/2 cups whipped cream, lightly sweetened, as an accompaniment.
Serve tart chilled with Berry Sauce and softly whipped cream.
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Date Nut Bars
Submitted by Joan Snider
1 yellow cake mix
3/4 cups brown sugar
2 eggs
3/4 cups melted butter
2 cups chopped nuts
2 cups chopped dates
Mix together: cake mix, brown sugar. Add eggs and melted butter. Add chopped dates and chopped nuts (Joan uses pecans). Spread into greased 9x13 pan. Bake 45 minutes at 350 degrees.
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Freezer Jam - Rhubarb/Jello
Submitted by Gen Clements
5 cups Rhubarb, cut small
2 cups Sugar
Cover and let stand overnight. Bring to boil for 10 minutes. Take of heat and stir in 3 oz. Jello (strawberry, raspberry, etc). Cool, then freeze. You can double this recipe.
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Sausage Soup
submitted by Elsie Jones
1 pound bulk sausage 29oz. can diced tomatoes
5 chicken bullion cubes 3-1/2 C water
1 Tbsp basil flakes Dash pepper
1 large onion diced 1 Tbsp Sugar
1/2 C Orzo (rice shaped pasta) salt to taste
Cook sausage and onion in large pot. Drain off excess grease. Add rest of ingredients. Simmer at least 30 minutes. Good with grated parmesan cheese on top (or without).
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Crunchy Pea Salad
submitted by Marilyn Thompson
1 (10 oz) package frozen peas, thawed 1/2 C sour cream
1 C diced celery 1/2 C ranch dressing
1 C cauliflower florets 1/4 C cooked, crumbled bacon
1/4 C diced green onions 1 C chopped cashews
Combine peas, celery, cauliflower, onion, cashews, sour cream and dressing in a salad bowl. Mix well. Chill until ready to serve. Top with crumbled bacon.
Serves 8.
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Prineville Community Church
520 NE Elm Street
Prineville OR 97754
(541) 447-6315
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