8 slices of angel food cake
1 cup strawberries, rinsed, hulled and sliced
1 cup of kiwi cut in small chunks
1 cup of fresh peaches, sliced
2 cups of instant vanilla pudding made with skim milk
2 cups Lite Cool-Whip
Cut angel food cake and fruit into bite size pieces. Mix together pudding and CooL Whip.
Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling. Serve chilled. For a larger serving bowl double the ingredients.
Recipe from the OSF St. Francis Medical Center, Peoria Illinois
- 1 cup butter or margarine, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 egg
- 2 & 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups chopped walnuts
- 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces
Beat butter, sugars egg and vanilla. Beat until well blended.
Combine flour, soda and salt; gradually add to butter mixture, beating well.
Drop dough by rounded tablespoonful’s about 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Remove to wire rack to cool. Makes about 4 dozen, or less if you make big cookies like I do.
- 1 package yellow cake mix
- 1/2 cup chopped pecans or walnuts
- 4 tablespoons butter, softened
- 1 egg
- 8 ounces jam, any kind
Preheat oven to 350 degrees. Grease and flour a 13X9 pan. Line pan with parchment paper. In a large mixing bowl, combine cake mix and chopped nuts. mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended. In a small bowl, slightly beat egg and add to mixture. Beat at low speed until mixture begins to stick to side of mixing bowl. Pour into prepared pan. Spread jam over mixture in pan. Bake for 20 – 25 minutes. If desired, drizzle a glaze over warm bars and cut into small diamond shapes.
recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing, Minnesota