Recipes from a Farmer’s Table – DESSERTS!

These new recipes are from different ladies – all are our favorite recipes.  Enjoy!

CAROL’S EXCELLENT DESSERT
from the kitchen of Carol Hutchings
this recipe will knock your socks off!

Grease a 9″ x 13″ pan

Crust:  (best if you make the day before)
1 Cup flour
1 stick butter, softened
1 Cup pecans, chopped
Blend together and press this into the pan

Layer:
1 Cup powdered sugar
1 – 8 oz. package cream cheese, softened
1 Cup cool whip
Blend together and spread over crust

Topping:
1 package instant chocolate pudding
1 package instant vanilla pudding
Blend together with the required 1/2 Cup milk, pour over the middle layer.

Top the entire thing with cool whip, and decorate with shavings of chocolate or chocolate sprinkles.

RHUBARB CAKE
from Craig’s Aunt Marion’s kitchen
Small town, North Dakota (where they eat a lot of rhubarb!)

Preheat oven to 350*
Grease a 9″ x 13″ pan

1 – box white cake mix
5 Cups rhubarb, chopped fine
1 Tbsp. flour
3 Cups mini marshmallows
1 – 3 oz. package strawberry jello

Mix the cake mix as directed on the box.  Blend the flour into the rhubarb to coat well, add all other ingredients, and add this to the cake mixture.  Pour into the pan.  Bake for 45 minutes.  Top with cool whip or powdered sugar.  Delicious!

MICROWAVE FUDGE
from the kitchen of Liz Schneider, farm wife
This recipe takes 5 minutes – literally!
We make a dozen batches at Christmastime – great for gifts!

Use only Eagle brand milk, and the best quality chocolate chips you can find at the market.  You can use dark or milk chocolate.  Add any type of nuts you like, or none at all.

Grease one 8″x8″ or 9″x9″ pan for each recipe.

18 oz. chocolate chips
1 can Eagle brand condensed milk
Dash salt
1-1/2 tsp. vanilla

Put the chips, milk and salt into a microwaveable bowl.  Microwave for 2 minutes.  Take out and stir-stir-stir!  Put back into microwave for 2 minutes.  Take out and stir-stir-stir.  Add vanilla.  Stir-stir-stir, until well blended.  Add nuts if desired, blending evenly.  Pour into the square pan, and refrigerate until set.  When the fudge is set, turn out onto a cutting board (I do this by slamming the pan upside down onto the cutting board – out pops the slab of fudge), cut into squares, and store in an airtight container.  Freezes well, but there is no need to refrigerate if you will be eating it up soon.

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