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Show Got a sweet tooth? Nancy can fill it llllllll 1 1 1 m ;iif A) YJr ' I 4 ' A Jv' PHOTOGRAPHYJim Hoskett WHAT WOULD A Complete dinner be without dessert? Nancy Buehner gets help from her children Karen, Daniel and Brad in making such delights. Easy to prepare and very delicious, they include graham cracker cookies, strawberry cake, chocolate chip cookies, chocolate icebox cake and peach dessert. By KATHRYN JENNINGS Karen, Nancy Buehner, holding Daniel and Brad, have some luscious lu-scious goodies for family or guests and at any special occasion. Any or several of these goodies would be nice for Father's Day dinner din-ner or for a birthday party or anniversary. Mrs. Buehner commented, "All of the recipes I have included here are very simple and take very little time to prepare and yet they always seem to get a lot of compliments." The square graham cracker bars are very rich but so delicious and are unbaked. The strawberry cake is made with a white cake mix and frosted with a mixture of whipped cream, cream cheese and sugar. Strawberries Strawber-ries are arranged over the top and Danish dessert glaze is poured over all, serving many portions. The chocolate chip cookie recipe , is from a sister and "it is the all time greatest you have ever tasted," Nancy said. "This is a soft cookie, the secret is to bake until barely browned." There is also a recipe for a chocolate cho-colate icebox cake and a peach dessert. de-ssert. "These recipes were given me by my mother when I got married, mar-ried, both favorites of mine when I was young, both are quick and easy and oh, so good." GRAHAM CRACKER COOKIE I cup butter, part margarine 1 cup sugar Vi cup milk 1 egg, beaten 1 cup flaked coconut 1 cup pecans, chopped 1 cup graham crackers, crushed Whole graham crackers Put a layer of whole graham crackers in a 9x13 inch pan. In a small saucepan, cook the butter with sugar and milk and beaten egg, until boiling, remove from heat and add coconut, pecans and crushed graham cracker crumbs. Cool mixture, then pour over the crackers in the pan and add another layer of whole graham crackers and frost with a plain white frosting or a packaged frosting mix. Cover pan with plastic and place in refrigerator re-frigerator for at least 12 hours and then cut into bars and serve. ST8 AWBERRY CAKE 1 pkg. white cake mix 1 pint cream, whipped 1-8-oz. cream cheese, softened Vi cup sugar Strawberries 1 pkg. Danish dessert pie glaze Prepare cake mix according to package directions and bake in a 9x13 inch pan. Cool and frost with the mixture of the whipped cream, cream cheese and sugar, blended together. Arrange strawberries which have been cut in half, as many as desired, over the creamy frosting. Now top with the Danish dessert pie glaze which has been prepared according to package directions and refrigerate. If desired, make and frost the cake the day before it is to be served, but put the strawberries and glaze on just a few hours before serving. CHOCOLATE CHIP COOKIES 23 cup margarine, part shortening shor-tening Vi cup sugar Vi cup brown sugar I egg I tsp. vanilla 1 Va cup flour Vi tsp. soda Vi tsp. salt 1-6 oz. pkg. chocolate chips Blend margarine, sugar and egg until fluffy. Add vanilla and dry ingredients, mixing well. Stir in chocolate chips and drop by teaspoon teas-poon onto a cookie sheet. Bake at 375 degreesfor8to 10 minutes until barely brown. Cool and stor in airtight air-tight container. Makes about 2 dozen, depending on size. Double or triple recipe if desired for a larger lar-ger batch. CHOCOLATE ICE BOX CAKE 1 sq. butter, soft Va cup sugar 2 sq. Baker semi-sweet chocolate, choco-late, melted 4 eggs Vanilla Wafers Cream together the butter and sugar, adding melted chocolate. Beat in eggs, one at a time until fluffy. Put a layer of vanilla wafers on the bottom of a 9x9 inch pan. Spread half of creamed mixture over vanilla wafers and cover with another layer of vanilla wafers and cover with remaining chocolate mixture. Top with crushed wafer crumbs and chill for 12 hours. -Serve with sliced bananas if desired de-sired and whipped cream. PEACH DESSERT 2 cups peaches Lemon juice 1 Va cups sugar 1 cup whipping cream, whipped Vanilla wafer crumbs Crush peaches and add a bit of lemon juice, as desired for tartness. tart-ness. Stir in sugar and whipped cream. Put vanilla wafer crumbs on bottom of 9x9 inch pan. Spoon peach mixture over crumbs in pan and top with more crumbs. Freeze the dessert and remove from freezer about 15 minutes before be-fore serving. Top with whipped cream if desired. Nancy Buehner and husband Steve are parents of six children, Craig 16, Jode 14, Lisa 12, Brad 9, Karen 7 and Daniel VA. The family lived in Sandy before moving to Bountiful, seven years ago. They thought it was less crowded and life was at a slower pace in Bountiful, but soon found it was also a busy life. Nancy said "Between housework, house-work, children, church and car-pools, car-pools, there is little time left for cooking, baking goodies is one of my most favorite things to do and the kids always ask 'is this for us or are you taking it to someone'?!' The family has a motor home and loves to travel, also go boating, especially at Bear Lake. "I love to cook and on a dark rainy day I'm in the mood, recently making 22 loaves of bread in one day, but my feet did hurt," Nancy concluded, kj |
