Taste of Central Iowa

Sweet treats

If you, like me, are tired of winter I have the best solution – let’s eat treats!

Ultimate Coffee Cake

16 to 18 unbaked frozen dinner rolls

1 (3-ounce) package butterscotch pudding mix, not instant

1/2 c. brown sugar, packed

1/2 c. pecans, chopped

1 stick 1/2 c. butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8-10 hours.

Preheat oven to 350 degrees. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Strawberry Chocolate Pie

1 graham crust

2 cups Cool Whip

2 cups strawberries, cut into bite size chunks

1 Tbsp lemon juice

1 c. chocolate pudding

Crisp graham pie crust in oven at 350 for 8 minutes. Wash and cut strawberries into bite-size chunks. Toss with lemon juice. With fork, thoroughly mix Cool Whip into strawberries.

Spread chocolate pudding on the bottom of the pie crust. Spread strawberry/cool whip mixture on top. Chill in freezer for at least an hour.

Fruit Cocktail Cake

1 egg, beaten

2 c. fruit cocktail (undrained)

1 tsp. vanilla

1 c. flour

1 c. sugar

1 tsp. baking soda

1/2 tsp. salt


1 c. brown sugar

1/2 c. chopped walnuts

whipped cream

Mix the egg with fruit cocktail and vanilla in a bowl, using a spoon. Add dry ingredients and beat in thoroughly with spoon. Pour into a well greased 8-inch square pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for about 1 hour, or till tests done when insert toothpick in the middle. Serve warm, or cold with whipped cream. Can double this and bake in a 9- by 13-inch baking pan.