Baking with Betty

By Betty Heald | Dec 21, 2012

This week's column is dedicated to Chief Young of the Lincolnville police force — we are fortunate to have him!

Looking for a new Christmas salad?

Frozen Cherry Salad

1 (8 ounce) package cream cheese, softened

1 (8 ounce) carton whipped topping

1 (20 ounce) can cherry pie filling

2 (11 ounce) cans mandarin oranges, drained

3/4 cup coarsely chopped pecans

With mixer beat cream cheese until smooth. Fold in whipped topping. Stir in pie filling, oranges and pecans.

Transfer to 9 by 5 inch loaf pan. Cover and freeze overnight. Remove from freezer 15 minutes before slicing. Serve on lettuce leaf.

 

Smoked Oyster Spread

1 (8 ounce) package cream cheese, softened

3 tablespoons mayonnaise

1 (3 1/2 ounce) can smoked oysters, chopped

1/2 teaspoon onion salt

2 tablespoons Parmesan cheese

Whip cream cheese and mayonnaise until creamy. Add oysters, onion salt and cheese. Add oysters, onion, salt and cheese. Mix well and dip or spread on crackers.

 

Pineapple Coffee Cake

1 (18 ounce) box butter cake mix

1/2 cup oil

4 eggs, slightly beaten

1 (20 ounce) can pineapple pie filling

In mixing bowl, combine cake mix, oil and eggs and beat well. Pour batter into greased 9 by 13 inch baking pan. Bake at 350 degrees for 45 to 50 minutes or done. Remove form oven. With knife, punch holes in cake, about 2 inches apart. Spread pineapple pie filling over cake while cake is still hot.

 

Maple-Ginger Sweet Potatoes

4 medium sweet potatoes

1/2 cup sour cream

1/3 cup maple syrup

1/4 teaspoon ground ginger

1/4 cup chopped pecans

Pierce sweet potatoes several times with a fork and place on a baking sheet. Bake at 375 degrees for 1 hour.

Stir sour cream, syrup and ginger together. Spoon over split potatoes and sprinkle with pecans.

 

White Chocolate Fudge

1 (8 ounce) package cream cheese softened

4 cups powdered sugar

1 1/2 teaspoons vanilla extract

12 ounce almond bark, melted

3/4 cup chopped pecans

Beat cream cheese at medium speed with mixer until smooth. Gradually add sugar and vanilla and beat well. Stir in melted almond bark and pecans. Spread into buttered 8 inch square pan. Refrigerate until firm. Cut into small squares.

 

You may have noticed that each recipe calls for just five ingredients. I bought this cookbook in South Carolina and a lady in Highland Village, Texas, wrote it. I guess that easy, tasty recipes are appreciated all over the U.S.

 

Our thought for the week: "The flower that blooms in adversity is the rarest and most beautiful of all." — Walt Disney's "Mulan"

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