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Sweets for the sweet

Sweets for the Sweet!

Valentine's is often a day where you give sweets to your sweetheart.  Here are a few delicious sweets that you can make.  Happy Valentine's Day!

Chocolate Pudding Pie

  • 4 oz. cream cheese, softened 
  • 2 Tbsp. white sugar
  • 1 Tbsp. milk               
  • 2 c. milk                                             
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 2 (3.9 oz.) pkgs. instant chocolate pudding mix
  • 1 (9-in.) prepared chocolate cookie crumb crust

In a large bowl, combine cream cheese, 2 Tbsp. sugar and 1 Tbsp. milk.  Beat until smooth.  Gently fold in half of the whipped topping.  Spread on the bottom of crust.

In a large bowl, combine chocolate pudding mix with 2 c. milk.  Beat with wire whisk for 2 minutes (mixture will be thick).  Spread over cream cheese layer.  Refrigerate 4 hours or until set.  Just before serving, spread remaining whipped topping over pudding layer.

Cherry Crunch

  • 1 c. rolled oats                        
  • 1 c. all-purpose flour
  • ¾ c. brown sugar                    
  • ½ tsp. ground cinnamon
  • ½ c. butter                                          
  • 1 (21 oz.) can cherry pie filling

Preheat oven to 375° F.

In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.

Sprinkle half of crumb mixture in the bottom of a 9-inch square baking dish.  Cover with cherry pie filling.  Sprinkle remaining crumb mixture over pie filling.

Bake in the preheated oven for 40 minutes, or until topping is golden brown.  Serve warm.

Cherry White Chip Brownies
(Courtesy of Hershey's.com)

  • ½ c. chopped maraschino cherries, well drained
  • 1/3 c. butter or margarine, softened   
  • ¾ c. sugar
  • 2 eggs                                                             
  • 2 Tbsp. light corn syrup
  • 1 Tbsp. kirsch (cherry brandy) or 1 tsp. vanilla extract and 1 tsp. almond extract
  • 2/3 c. all-purpose flour                                               
  • ¼ tsp. baking powder
  • 1/3 c. Hershey's Special dark cocoa or Hershey's cocoa       
  • 1 c. Hershey's Premier White Chips
  • 1/3 c. chopped slivered almonds
  • White Chip drizzle (recipe follows, optional)
  • Maraschino cherry halves, well drained (optional)

Heat oven to 350° F.  Line 8- or 9-inch square baking pan with foil, extending foil over edges of pan.  Grease and flour foil.

Pat chopped cherries between layers of paper towels to remove excess moisture.  Beat butter, sugar, eggs, corn syrup and brandy in medium bowl until well blended.  Add flour, cocoa and baking powder to butter mixture, beating until blended.  Stir in chopped cherries, almonds and white chips.  Pour batter into prepared pan.

Bake 25-30 minutes or until brownies begin to pull away from sides of pan.  Cool completely in pan on wire rack.  Cover; refrigerate until firm.

Use foil to lift brownies out of pan; peel off foil.  Cut brownies into shapes with cookie cutters or cut into squares.  Garnish with White Chip Drizzle and maraschino cherry halves, if desired.  Refrigerate until drizzle is firm; refrigerate leftover brownies.

White Chip Drizzle:  Place 2/3 c. Hershey's Premier White Chips and 1 tsp. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.  Microwave at high for 30 seconds:  stir.  If necessary, microwave at high an additional 15 seconds until chips are melted when stirred.  Using tines of fork, drizzle across brownies.

For more information, contact:
____________________________________

Nancy A. Freeman, County Director
Harrison County Extension Service
  (228) 865-4227

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