Dash of Class: Friends share sweet recipes

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Dash of Class

By Nora Sweat

Today’s Recipe Roundup has some real winners.

Fellow members of the Cecilia Homemakers gave me the the Breakfast Cookies and Cherry Dump Cake recipes. A former student, Phylis Taul Pendleton, shared the Breakfast Cookies by way of her mother, JoAnn. And I have a recipe for the most delicious dump cake from Jane Morgan.

The Easy Fruit Pie is from Rachel Torres of Fort Knox. She is a former owner of a bakery in Louisville and is my new yoga instructor at Energy Sports and Fitness.

Last, is the recipe for marshmallows. David and Alice Zoeller shared these with St. James Catholic Church choir members following rehearsal one night along with hot chocolate. They are marvelous and Alice shared with me the recipe by way of the Food Network’s Alton Brown. Hope you enjoy all the new recipes.

Nora Sweat, author of "Mama and Me," is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.


Breakfast Cookies

1 cup butter, softened

1/2 cup honey

1 cup brown sugar

1 teaspoon vanilla

2 eggs

2 cups flour (optional: 1 cup plain unbleached plus 1 cup whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups instant rolled oats

1 cup grape nuts cereal

1 cup shredded coconut

1/2 cup raisins or any dried fruit (dried cherries are good)

1/2 cup chopped pecans or other nuts

1/2 cup chocolate chips


Beat butter, honey, brown sugar and vanilla until fluffy. Add eggs and beat again. Stir together flour, baking soda, baking powder and salt. Add to creamed mixture. Stir in oats, cereal and remaining ingredients. Drop by large scoops and bake for 12 minutes or until light brown.

May store cookies in the freezer and pull out as needed. Put on a plate the night before and they are ready by the next morning.

Source: Phylis Taul Pendleton, Versailles


Cherry Dump Cake

20-ounce can crushed pineapple, undrained

21-ounce can cherry pie filling, or apple or peach

1 box yellow cake mix

2 sticks butter or margarine cut each into 12 slices

1/4 cup chopped nuts


Dump undrained pineapple in 13-by-9-by-2-inch dish and spread evenly. Using a spoon, dump globs of pie filling evenly on top of pineapple. Sprinkle cake mix evenly over  pie filling and pineapple layers. Place butter or margarine slices over cake evenly. Sprinkle nuts on top.

Bake for one hour at 350 degrees or 325 degrees for a glass dish. Serve with ice cream or whipped topping. Yield: 10 to 12 servings

Source: Jane Morgan


Easy Fruit Pie

1 deep pie crust

1 can pie filling (any fruit)

5 slices white bread (cut into 4 strips each)

1 cup sugar

1 stick butter, melted

1 egg


Stir together sugar, melted butter and egg. Pour pie filling into crust, then bread strips, then egg mixture. Bake at 350 degrees for 1 hour on a cookie sheet covered with foil as it tends to boil over.

Source: Rachel Torres


Alton Brown’s Marshmallows

3 packages unflavored


1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioner’s sugar

1/4 cup cornstarch

Nonstick spray


Place gelatin in the bowl of a stand mixer with 1/2 cup water. Have the whisk attachment standing by.

In a small saucepan combine remaining water, granulated sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees, approximately 7 to 8 minutes. Once the mixture reaches 240 degrees, immediately remove from heat.

Turn the mixer on low speed and, while mixer is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup is in, increase mixer speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine confectioner’s sugar and cornstarch in a small bowl. Lightly spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to bowl for later use.

When ready, pour mixture into the prepared pan, using a lightly oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to three weeks.

Source: www.thefoodnetwork.com