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Desserts

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SUNFLOWER NUT BARS

  • ¼  cup butter
  • 3   cups Nature Valley granola (any flavor), slightly crushed (See recipe below for homemade granola base.)
  • ¾  cup toasted salted sunflower nutsphoto of recipe sunflower nut bars
  • 1 can (14 oz.) sweetened condensed milk

Heat oven to 325 degrees. Melt butter in a 9x13 pan in oven. Rotate pan until butter covers the bottom. Sprinkle granola evenly over butter, bake for 15 minutes. Sprinkle sunflower nuts evenly over the granola, pour sweetened condensed milk evenly over the sunflower nuts. Bake until golden brown, about 20 minutes. Run knife around edges while warm to loosen sides; cool. Cut in bars. Make 32 bars.

GRANOLA BASE

  • 3 cups oatmeal
  • 1 cup flour
  • 1/2 cup coconut
  • 1 tsp. vanilla
  • 3 T. vegetable oil
  • 1/2 cup brown sugar

Mix all ingredients together. Bake at 325 degrees for 40 minutes, stirring every 10 minutes. Then use as granola in bar recipe.

Joyce Wagner, member, McLean Electric Cooperative

RASBERRY-STRAWBERRY YOGURT SMOOTHIE

  • Rasberry-strawberry yogurt smoothie in a glass1 cup low-fat vanilla yogurt
  • 1 cup frozen raspberries, unsweetened
  • 1 cup frozen strawberries, unsweetened
  • ¾ cup low-fat milk
  • 1 cup ice (about 12 cubes)
  •  Blend all ingredients in a blender until smooth. Serve immediately and enjoy.

 

 

BLUEBERRY CRUMBLE

Crumble ToppingBlueberry Crumble

  • 1/2 cup real butter (not margarine)
  • 2/3 cup sugar
  • 1-1/2 cup flour
  • Mix all ingredients in a small bowl until the butter is incorporated and the mixture is coarse crumbs. Set aside.

Blueberry Filling

  • 6 cups blueberries
  • 3/4 cup sugar
  • 3 T. flour
  • 2 tsp. almond extract

Mix all ingredients in a large bowl until berries are evenly coated with flour and sugar. If you are using fresh berries, crush a few to release some juice. If using frozen berries, mix and allow them to set for about 30 minutes and then mix again. Place the berries in a 9x9 baking pan and sprinkle the topping mix evenly over the berries. Bake at 325 degrees for about 1 hour and 15 minutes or until berries are bubbly to the center of the pan. Serve warm or at room temperature with vanilla ice cream.

Colette Schimetz, member, North Central Electric Cooperative

 

 

SWEET AND SOUR STIR FRY AND SAUCE

ROBIN'S NESTS

Photo of Robin's Nest dessert from recipe in North Dakota Living

  • 4  squares chocolate almond bark

  • 1  cup semi-sweet chocolate chips

  • 1  package Oriental noodles

  • Jelly beans or Whopper® Robin Eggs®.

Melt the almond bark and chips. Add the noodles and mix. Form small piles in the shape of a cookie. Carve a small dip in the center as they start to set. Add three jelly beans or Robin Eggs.

Test note: You can also make these using muffin tins

Doris Anderson, member, Verendrye Electric Cooperative

 

EASTER CAKE

 

  • photo of Easter Cake for a recipe in North Dakota Living magazine1 box cake mix, yellow or white
  • 1 can (11-ounces) of mandarin oranges and juice
  • 3 eggs
  • ½ cup oil
  • 1 can (20 ounces) crushed pineapple and juice
  • 1 large box instant vanilla pudding
  • 1 (12 ounce cointainer) cool whip
  • Coconut, optional

Separate and hold the oranges. Mix the cake mix, orange juice, eggs and oil well. Add oranges and mix for another 15 seconds. Bake for 40 minutes at 350 degrees. For the frosting, mix the pineapple and pudding. Add the cool whip and frost. Sprinkle coconut on the top. 

Doris Anderson, member, Verendrye Electric Cooperative

 

FRUIT PIZZA

  • Fruit Pizza1  16 1/2-ounce refrigerated sugar cookie dough
  • 1  8-ounce package cream cheese, softened
  • 1/ 3 c. sugar
  • ½ t sp. vanilla
  • 2  kiwi fruit, peeled, halved lengthwise and sliced
  • 1  c. strawberries, diced
  • 1 c. blueberries

Heat oven to 350 F. Spray 12-inch pizza pan with cooking spray (or use a rectangular cake pan). In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Refrigerate until chilled, at least one hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza. Makes 12 servings. Each serving has 270 calories, 15 g fat, 3 g protein, 33 g carbohydrate, 1 g fiber and 170 mg sodium.

Courtesy of the NDSU Extension Service

 

BREAKFAST BANANA SPLIT

Breakfast Banana Split recipe photo from North Dakota Living magazine

  • 1 small banana

  • 1 T. peanut butter

  • ½  cup low-fat vanilla yogurt

  • 2 T. granola cereal

  • ½  cup strawberries, sliced (blueberries or other fruit can be substituted)

Peel banana and slice lengthwise. Spread peanut butter over banana. Spoon yogurt into middle of banana. Top with granola and strawberries. Each banana split has 370 calories, 11 grams (g) fat, 61 g carbohydrate, 10 g protein, 6 g fiber and 80 milligrams sodium. Makes one banana split.

Photo and recipe courtesy of the NDSU Extension Service

 

MASHED POTATO CAKE

  • Mashed potato cake photo from North Dakota Living recipe page eggs

  • 1 cup butter

  • 2 cups sugar

  • 1 cup mashed potatoes

  • 1 tsp. baking soda

  • 1 tsp. nutmeg

  • 1 tsp. cinnamon

  • 1 tsp. cloves

  • 1 tsp. vanilla

  • 1 tsp. lemon flavoring

  • 1 tsp. all spice

  • 1 cup nuts (walnut, pecan whatever you prefer)

  • 1 cup raisins

  • ½ cup cocoa

  • 1 cup milk

  • 2 ½ cups flour

  • 1 ½ tsp. baking powder

Mix dry ingredients. Mix rest in separate bowl, then combine. Bake at 350 degrees. Time depends on cake pan:

• 9x13: 40 to 45 minutes, or until knife inserted into middle comes out clean.

• 9x9: 24 to 30 minutes, or until knife inserted into middle comes out clean.

Cool in pan 10 minutes before removing from pan. Then only wire rack to cool completely.

• 9x13: slice and serve with caramel sauce and cool-whip.

• 9x9: layer with chocolate frosting between layers and serve topped with caramel sauce and cool-whip.

LaNita Wald, member, Capital Electric Cooperative

CHOCOLATE REVEL BARS

Bars

  •      1  cup butter
  •      2  cups brown sugar
  •      2  eggs
  •      2  tsp. vanilla
  •      2½ cups flour
  •      1  tsp. baking soda
  •      1  tsp. salt
  •      3  cups Quick oatmeal

Filling

  •      1  12-oz. bag chocolate chips
  •      1  can Eagle Brand milk
  •      2  T. butter
  •      ½ tsp. salt
  •      2  tsp. vanilla
  •      1  cup walnuts (optional)

Mix bar ingredients and pat half of it into a greased 9”x13” baking pan. Place filling ingredients in a mixing bowl and microwave on low for a few minutes to melt. Pour over the oatmeal layer. Take small amounts of the remaining oatmeal mixture and flatten in your hand (about palm-size) and lay on top of chocolate filling – creating a top layer. Repeat until all batter is used and the majority of chocolate filling is covered. Bake in preheated 350-degree oven for about 35 minutes.

Bea Wolfe, member, Northern Plains Electric Cooperative

A GOOD ROLLED WHITE COOKIE

Christmas Cutout CookiesCookie

  •      3  cups sugar
  •      3  eggs
  •      2  cups heavy whipping cream
  •      1  tsp. ginger
  •      1  cup butter
  •      3  tsp. soda
  •      5+ cups flour, to mix smooth

Frosting

  •      1  bag powdered sugar
  •      ½ carton whipping cream
  •      1½ tsp. vanilla

Mix cookie ingredients and roll dough thin, or as you wish. Bake 9 to 10 minutes, or until slightly golden, in a preheated 350-degree oven. Mix frosting ingredients until fluffy and not runny. Allow cookies to cool before frosting. Yield: A half-batch makes about 60 2” cookies.

Leigh’s test notes: We usually make a half-recipe and have plenty of cookies leftover to freeze.

Published in the cookbook Golden Treasures of Senior Citizens of Benson County

Leigh Kaeding, member, Capital Electric Cooperative

BAKED RICE

  • Baked rice recipe photo3          cups rice
  • 3          cups whipping cream
  • 2          cups sugar
  • 1/3       cup sour cream
  • 2          tsp. vanilla
  • 6 to 7    eggs, beaten

Rinse rice. Boil water and add a pinch of salt, and boil according to package directions. When rice is soft, rinse. Mix together whipping cream, sugar, sour cream, vanilla and eggs. Add to the rice mix. Pour into a 9”x13” pan and top with cinnamon. Bake at 350 degrees for one hour or until done.

Beatrice’s test notes: You can add raisins when you boil the rice. I use medium white rice. I use this as a side dish, but some use it as a dessert.

Beatrice Heer, member, KEM Electric Cooperative
  • CARMELIZED CHOCOLATE FLAN CAKE
  • Carmelized chocolate flan cakeCAKE
  • ½ cup of caramel sauce
  • ½ cup plus 2 T. white whole wheat flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ tsp. salt
  • 4 ounces bittersweet chocolate, chopped
  • 6 T. butter, melted
  • ½ cup buttermilk
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. vanilla

Flan

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 3 ounces cream cheese, room temperature
  • 3 eggs
  • tsp. vanilla

 

Preheat the oven to 350 degrees. Spray a 12-cup Bundt cake with baking spray with flour. Pour caramel sauce into the bottom of cake pan. In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside. Place chocolate and butter in a microwave-safe bowl, heat until melted, 2 minutes at 50 percent power. Whisk buttermilk, sugar, eggs and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel. Add sweetened condensed milk, evaporated milk, cream cheese, eggs and vanilla to a blender. Blend for one minute or until very smooth. Slowly pour over cake batter. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 60 to 75 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.

Millie Kaufman, member, Capital Electric Cooperative

SWIRLED SPICY PUMPKIN CHEESECAKE

  • Pumpkin cheesecake1 cup crushed gingersnap cookies (about 25 cookies)
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1 cups sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup pumpkin pure
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg

 

Preheat oven to 350 degrees. Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8 to 10 minutes or until set. Cool on a wire rack. For filling, in a large bowl, beat 1 package of cream cheese, 1/4 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake 60 to 75 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Test note: Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Millie Kaufman, member, Capital Electric Cooperative

 

ENERGY BITES

  • 1 cup quick cooking oatmeal
  • 1/3 to ½ cup chocolate chips
  • ½  cup peanut butter
  • 1/3 cup honey
  • 1 t. vanilla

Mix together. Refrigerate for 30 minutes. Roll into balls and store in a covered container in the refrigerator.

Julie’s test notes: You could substitute the peanut butter with sun butter, or the chocolate chips with white chips or butterscotch chips, depending on your taste.

Julie Fornshell, member, Capital Electric Cooperative

TRAIL MIX

Photo of Trail Mix

  • 5  cups Cheerios
  • 5  cups Rice Chex™ or Corn Chex™
  • 1  10-ounce bag pretzels
  • 1  bag M&Ms®
  • 2  cups cocktail peanuts
  • 2  12-ounce bags vanilla chips
  • 1 to 2   T. oil

Mix all ingredients minus vanilla chips and oil in a large bowl. Melt vanilla chips in microwave. Add oil for better coating consistency. Pour over ingredients and lay on wax paper to dry. Break and store in an airtight container. 

Julie’s test notes: The recipe makes a large batch, so cut in half if desired. Eliminate the peanuts if there is a concern about nut allergies. I once replaced the chips with vanilla almond bark, with a bit of paraffin melted in it. This worked well, also.

Julie Fornshell, member, Capital Electric Cooperative

GARLIC PARMESAN BREAD

  • ½         cup melted butter
  • 1          tsp. garlic salt
  • ¼         tsp. dried rosemary
  • 1/8       tsp. dried basil
  • 1/8       tsp. dried thyme
  • 1/8       tsp. garlic powder
  • 1          T. grated parmesan cheese
  • 1          1-lb. loaf French bread, halved lengthwise

 

Preheat oven to 300 degrees. In bowl mix butter, garlic salt, rosemary, basil, thyme, garlic powder and parmesan cheese. Spread mixture on each half of French bread equally. Sprinkle with additional parmesan as desired. Place bread halves crust down on baking sheet. Bake in preheated oven 10 to 12 minutes or until edges are lightly browned.

Kay’s test notes: The bread can also be prepared on the grill placed on top of aluminum foil. If you’re watching your weight, this bread is not for you! It’s sinfully good.

Kay Renneke, member of Mountrail-Williams Electric Cooperative

HOT FUDGE SUNDAE CAKE

  • 3          cups flour
  • 2          cups sugar
  • 6          T. cocoa
  • 6          tsp. baking powder
  • ¼         tsp. salt
  • ½         cups milk
  • 6          T. oil
  • 3          tsp. vanilla
  • 3          cups brown sugar
  • ¾         cups cocoa
  • 5 ¼      cups hot water

Mix first eight ingredients and place in an ungreased 10”x16” baking pan. Mix the brown sugar and cocoa, and sprinkle over wet ingredients. Pour hot water over the top. Bake at 350 degrees for 45 minutes. Serve upside down while warm, and top with ice cream or whipped topping.

Peggy Gilbert, Owner, Fireside Family Restaurant and Lounge

Peggy’s test notes: This recipe was a must for my daughter’s birthday cake every year, and a favorite of my Fireside customers.

CREAM PUFFS

  • Cream Puffs2          cups water
  • 1          cup margarine
  • 2          cups flour
  • 8          eggs

Bring water and margarine to a boil. Reduce heat and add flour, and mix well. Stir in eggs until smooth and drop from tablespoon onto an ungreased baking pan. Bake at 350 for 45 minutes until golden brown and releasing from the pan. Cool, and cut tops off and fill if filling desired. Makes 12 to 18 depending on size.

Peggy Gilbert, Owner, Fireside Family Restaurant and Lounge
Peggy’s test notes: At the restaurant, I serve these with whipped topping and fresh sliced strawberries in the center. You could also use lemon or vanilla cream pudding.

COFFEE DELIGHTS

  • 1/3 cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 T. milk
  • 1 ½ tsp. vanilla
  • 2  cups flour
  • ½ tsp. salt
  • ¼ tsp. soda
  • 2 T. powdered instant coffee
  • ¼ tsp. baking powder

Cream together shortening, sugar, brown sugar, egg, milk and vanilla until fluffy. Sift together and add remaining ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet and press with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 10 minutes. Yield: 4 dozen.

Dabble Along With Dell’s Favorites cookbook, April 2016

 

SWEET POTATO PIE

  • 1 ¼ cups cooked, mashed sweet potatoes (3 medium potatoes)
  • 2 eggs, slightly beaten
  • 1 ½ cups milk
  • ½ cup brown sugar, firmly packed
  • 2 T. molasses
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • 1 unbaked pastry shell

Cook sweet potatoes, and peel and mash thoroughly. In mixing bowl beat eggs slightly, then add milk, sugar, molasses, salt and spices. Beat with egg beater until mixture is smooth. Add mashed potatoes and mix well. Place in unbaked shell and bake in preheated hot oven at 450 degrees F. for 10 minutes. Reduce heat to 375 degrees F. and bake 30 minutes or until firm in center. Do not overcook.

Page 192, Dabble Along With Dell’s Favorites cookbook, April 2016

Note from Dell: When you see a sign in the grocery store that reads sweet potatoes, make sure they are not yams. There is a big difference.

 

SNICKER BARS

Photo of Snicker bar recipe cut into a shape of a heart

First layer

  • 1½       cups milk chocolate chips
  • 1/3       cup butterscotch chips
  • 1/3       cup creamy peanut butter

Second layer

  • 1          cup sugar
  • ¼         cup milk
  • ¼         cup butter
  • 1          7-oz. container marshmallow creme
  • ¼         cup peanut butter
  • 1          tsp. vanilla
  • 1 ½      cups peanuts

Third layer

  • 40        caramels
  • 4          T. water

Fourth layer

  • 2          cups milk chocolate chips
  • ½         cup butterscotch chips

First layer: melt all ingredients together. Spread on wax paper lined-and-greased 9”x13” pan. Place in fridge. Second layer: mix sugar, milk and butter in sauce pan; bring to boil and boil for five minutes from the time bubbles appear, stirring constantly. Remove from heat and add marshmallow creme, peanut butter and vanilla. Pour and spread over first layer. Sprinkle with peanuts, pressing them in. Place in fridge. Third layer: Melt together in microwave until smooth. Pour over peanut layer with even coverage; place in fridge. Fourth layer: Melt together and spread over the third layer. Refrigerate. When cool, turn over on a cutting board. Remove wax paper and cut. Keep in refrigerator.

Rosalie Mehlhoff, member, Capital Electric Cooperative

MEADOWLARK BREAD (WHOLE WHEAT FLAX BREAD)

  • 7 ½      cups whole wheat flour
  • 1 ½      T. salt
  • ½         cup cornmeal
  • ½         cup flax meal
  • ½         T. sugar
  • 2          T. yeast
  • 2          eggs
  • ½         cup sunflower oil
  • 3          T. honey
  • 3          T. molasses
  • 4          cups warm water
     

Combine 1 cup of flour and dry ingredients. Soften yeast in 1 cup of warm water with ½ tablespoon sugar added. (Or, simply add yeast to dry ingredients. It works fine without softening.) Combine wet ingredients and softened yeast mixture and add dry ingredients to wet. Whisk 50 strokes. Let stand 5 minutes and then add remaining flour ½ cup at a time until you have a dough. Knead 300 strokes on a lightly floured surface. Let raise in a greased bowl for 1 hour. Punch down and shape into 1-pound 5-ounce loaves, and let raise in pans greased with olive oil for ½ hour. Bake at 350 degrees for 35 to 40 minutes. Yield: about 4 loaves.

Stephanie’s notes: An adapted Mennonite recipe, Meadowlark Bread is Stephanie Blumhagen’s signature whole-wheat yeast bread. It uses products grown on her family farm Including flour from the wheat and flax meal from the flax. it also uses honey from Gunter Honey Co., which puts hives on her land and pays her rent in honey, and eggs from Her mom’s chickens.

Stephanie Blumhagen, Meadowlark Granary, Member of Verendyre Electric Cooperative

WHOLEGRAIN BANANA BREAD

  • 1 ½      cups whole wheat flour
  • 1/3       cup flax meal
  • 1          tsp. cinnamon
  • 2            tsps. baking powder
  • ½           tsp. baking soda
  • ¼           tsp. salt
  • ¼           cup sunflower oil
  • ½           cup honey
  • 1            tsp. vanilla
  • 1            cup banana
  • 1            egg
     

Combine dry ingredients and sift if there are lumps. Combine wet ingredients in blender and blend smooth. Mix wet and dry until just well-mixed. Spoon into well-greased small loaf pans and bake at 350 degrees for 20 to 30 minutes. Carefully tip out onto racks to cool. Yield: 2 to 3 small loaves.

Stephanie’s notes: This recipe is adapted from one that came from a friend who got it from either Weight Watchers® or TOPS Club®, Inc. The oil makes for a nice, moist bread, and the honey and vanilla give it a heavenly flavor. The whole wheat flour and flax meal increase the fiber and make this a relatively healthy bread.

Stephanie Blumhagen, Meadowlark Granary, Member of Verendyre Electric Cooperative

SOUR CREAM RAISIN PIE

Pie

  • Sour cream and raisin pie1          cup sugar
  • 1          cup sour cream
  • 1          cup whole milk
  • 3          egg yolks, beaten
  • 1          whole egg, beaten
  • 3          T. cornstarch
  • ¼         tsp. cloves
  • ½         tsp. nutmeg
  • ½         tsp. cinnamon
  • 1          cup raisins

Meringue

  • 3          egg whites
  • ¼         tsp. cream of tartar
  • 6          T. sugar
  • ½         tsp. vanilla

Mix pie ingredients and cook in a saucepan until thick. Pour into a baked pie crust. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Evelyn Hanson, member, Nodak Electric Cooperative and North Dakota Telephone Company

HOLLYWOOD PIE

Crust

  • 18        graham crackers, crushedHollywood Pie
  • 3          T. sugar
  • 1/3       cup butter, melted

Filling

  • 2/3       cup sugar
  • 3          T. cornstarch
  • ½         tsp. salt
  • 3          cups milk, whole or half-and-half
  • 3          egg yolks, slightly beaten
  • 1          T. butter
  • 1 ½      tsp. vanilla

Meringue

  • 3          egg whites
  • ¼         tsp. cream of tartar
  • 6          T. sugar
  • ½         tsp. vanilla

For the crust, mix cracker crumbs with sugar in a bowl. Add butter and mix thoroughly. If desired, save ¼ cup of the mixture for topping. Press remaining mixture firmly against bottom and sides of a 9” pie pan. Bake for 10 minutes at 350 degrees. For the filling, mix sugar, cornstarch and salt in a saucepan, gradually stirring in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, gradually stirring in egg yolks. Boil 1 minute more. Remove from heat and blend in vanilla and butter. Pour into baked crust, top with meringue made from three egg whites and top with the remaining crumbs. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Evelyn Hanson, member, Nodak Electric Cooperative and North Dakota Telephone Company

North Dakota Living test notes: This delicious pie resembles pudding. Instead of topping with meringue, you could use whipped topping.

RHUBARB CREAM PIE

Filling

  • Rhubarb pie4          egg yolks, beaten
  • 1          cup sugar
  • 1          cup half and half or cream
  • 3          T. flour
  • 4          cups rhubarb

Meringue

  • 4          egg whites
  • 4          T. sugar

 

 

AUNT ETHEL’S FRESH APPLE CAKE

  • 4          cups peeled, diced, fresh honey-crisp applesfresh apple cake recipe photo
  • 1 ¾      cups sugar
  • ½         cup grapeseed oil or canola oil
  • 2          eggs, well-beaten
  • 1          cup walnuts, chopped
  • 2          tsp. vanilla
  • ½         cup raisins or Craisins®
  • Mix together and add to the first mixture:
  • 2          cups flour
  • 2          tsp. cinnamon
  • 2          tsp. baking soda
  • 1          tsp. salt

Mix apples and sugar well in a large bowl. Add oil, eggs, walnuts, vanilla and raisins; set aside. Mix flour, cinnamon, baking soda and salt, and add to the mixture. Place in a greased 9”x13” pan. Bake at 350 degrees for 50 minutes, or until a toothpick poked in the center comes out clean. Serve warm or cold with whipped cream, frozen yogurt or ice cream. Makes 12 servings. Cover and refrigerate to preserve leftover cake.

Joy Heller, Member of Mountrail-Williams Electric Cooperative, November 2015

Photos by John Kary/NDAREC

Rustic Spicy Herb Bread 

  • 3 ½ to 4 cups bread flour
  • 1          scant T. yeast
  • ½         tsp. salt
  • ½         cup brown sugar
  • ½         tsp. dried basil
  • ½         tsp. thyme
  • 2          tsp. crushed red pepper flakes
  • 1          cup milk
  • ¼         cup water
  • ¼         cup butter

Mix as usual for bread and let rise until double in size. Form into two loaves. Bake at 350 degrees for 20 to 25 minutes.

Judy’s test note: For the scant yeast, use slightly less than 1 T. I use the dough hooks on the mixer OR use the bread machine to get the ingredients to the dough stage. I put corn meal on the pizza stone OR use a sheet pan and put parchment paper on that and dust with corn meal and form the loaves. I sprinkle some corn meal over the loaves before letting them rise, too.

North Dakota Living test notes: This bread is full of flavor — and heat. To reduce the spiciness, use less crushed red pepper flakes. A perfect pair with the Tomato Basil Soup.

Judy Twete, member, Nodak Electric Cooperative, October 2015

PHOTO by NDAREC/JOHN KARY

 

RASPBERRY RICE SALAD .

  • 1 cup raw rice
  • 1½ cups water
  • 3 cups milk
  • 1 cup sugar
  • 1 8-oz. package Cool Whip
  • 2 T. corn starch
  • 2 packages frozen raspberries

Cook rice in water for 25 minutes uncovered; stir often. Drain what little liquid is remaining. Add milk and sugar, and cook over low heat about 25 minutes until milk is absorbed and rice is thickened. Let cool and fold in Cool Whip. Drain raspberries, reserving juice. Mix corn starch with small amount of cold water and add to raspberry juice. Bring almost to a boil over medium heat; do not allow to burn. When it begins to simmer, add raspberries and cook 3 minutes. Spread cooled rice mixture into a 10” round pie plate and round the rice up onto the edges. Pour raspberry mixture into the center for a beautiful and delicious salad. (Recipe photo by John Kary)

Recipe note: Rice is not a gluten grain, so this recipe is naturally gluten-free

Mary Ann Gunderson, September 2015

EGGLESS CHOCOLATE CAKE

  • 3          cups flour 
  • 2          tsp. vanilla
  • 2          cups sugar
  • 2          T. vinegar                                           
  • 6          T. cocoa
  • ¾         cup oil
  • 2          tsp. baking soda
  • 2          cups cold water
  • 1          tsp. salt

Mix flour, sugar, cocoa, baking soda and salt. Add vanilla, vinegar, oil and cold water. Mix well. Bake at 350 degrees until toothpick inserted in center comes out clean.

Lillian A. Keplin, member of North Central Electric Cooperative, August 2015

FROZEN FRUIT SKEWERS WITH CHOCOLATE DRIZZLE

  • 1 lb. fresh pineapple
  • 2 c. strawberries
  • 2 bananas
  • 3  kiwi
  • ¼ c. hard-shell chocolate drizzle
  • 10 bamboo skewers (or plastic straws)

Clean fruit and cut into chunks. Thread fruit on the skewers alternately so that approximately two chunks of each fruit are on the skewer. Place skewers in a single layer on a baking sheet and freeze for at least one hour. A few minutes before serving, drizzle the skewers with chocolate topping and return to freezer until ready to serve.

Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium.

Recipes provided by the North Dakota Extension Service, April 2015

COOKIE DOUGH CHEESECAKE BARS

CRUST

  • 1 ½      cups graham cracker crumbs
  • 5          T. unsalted butter, melted

COOKIE DOUGH

  • 5          T. unsalted butter, room temperature
  • 1/3       cup packed light brown sugar
  • 3          T. granulated sugar
  • ¼         tsp. salt
  • 1          tsp. pure vanilla extract
  • ¾         cup flour
  • 1          cup chocolate chips

CHEESECAKE FILLING

  • 10        oz. cream cheese, room temperature
  • ¼         cup sugar
  • 1          large egg, room temperature
  • 1          tsp. pure vanilla extract

 

Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil allowing a little overhang, and spray with nonstick cooking spray. Set aside. Mix the butter and graham cracker crumbs until thoroughly combined. Press mixture into bottom of pan. Bake for 6 minutes. Remove pan and place on cooling rack. While crust is cooling, prepare the dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature. Yield: 12 bars