A range of sweet treats well worth sharing

Occasionally I get a request for recipes for a specific event or occasion. This week I had a friend ask me for some new dessert recipes she can make and take to her Bible study meetings. She said it could be any type of sweet treat that a group of women would enjoy while discussing the week's lesson.

I did some looking and came up with a bar cookie that has chocolate in it, a cake with a rich caramel icing, a layered dessert, a cheesecake bar and a luscious cake packed with fruit. I hope these are just what my friend was looking for.

Toffee Bars

These are much like a blonde brownie and taste good along side a hot cup of coffee. You can also add the toffee brickle pieces found in the baking section of the grocery store. Be sure not to overbake these bars; you want them done but not overbaked.

1 cup butter

1 cup brown sugar

1 teaspoon vanilla

2 cup flour

1 cup semisweet chocolate chips

1 cup chopped pecans

Cream butter, sugar and vanilla. Add flour and mix well. Stir in chocolate chips and nuts. Press mixture into an ungreased 15 x 10 jelly roll pan. Bake at 350 degrees for 25 minutes or until brown. Cut while still warm in bars or squares. Cool. Makes about 5 dozen bars.

Banana Cake with Caramel Icing

This cake recipe is super easy to make and really delicious. It stays nice for days.

2 1/2 cups flour

1 2/3 cups sugar

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1/2 cup butter plus 2 1/2 tablespoons

2/3 cup buttermilk

2 eggs

1 1/2 cups bananas, mashed ripe

For the icing:

1 cup brown sugar

5 tablespoons butter

1/4 cup milk

1 cup powdered sugar

1 teaspoon vanilla

Mix cake ingredients well. Place in a 9 x 13 pan. Bake at 350 for 35 minutes.

Icing: In saucepan, combine brown sugar, butter and milk. After it boils, cook for one minute. Remove from heat. Add powdered sugar and vanilla. Stir until smooth. Pour over cake. Try adding chopped pecans to this icing for a flavor and texture booster. Serves 24.

No-Bake Strawberry Icebox Cake

The nice thing about this dessert is that the berries can be changed or use a combination of berries.

2 pounds fresh strawberries, washed

3 1/2 cups whipping cream, divided

1/3 cup confectioners sugar

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

4 sleeves (about 19 ounces, or 24 to 28 whole) graham crackers

4 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups (reserve remaining 1/2 cup for ganache) of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache topping: heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.

Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Chocolate Peanut Cheesecake Bars

1 package (17-1/2 ounces) peanut butter cookie dough

1/4 cup butter, melted

1 cup chopped salted peanuts

2 (8 ounce) packages cream cheese, softened

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

For the Ganache:

4 ounces semisweet chocolate, chopped

1/2 cup heavy whipping cream

In a large bowl combine the cookie dough and butter; stir in peanuts. Press onto the bottom of a greased 13- x 9-inch baking pan. Bake at 350 degrees for 10-12 minutes or until edges are lightly browned.

Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.

Place chocolate in a small bowl. In a small saucepan, bring cream just barely to a boil. Pour over chocolate; allow to sit a couple of minutes, then whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Berry Bliss Cake

3/4 cup cold milk

1 package (4-serving size) vanilla instant pudding and pie filling

1 1/2 cups thawed frozen whipped topping, divided

1 (10.75 ounce) package frozen poundcake

1/4 cup orange juice

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil. Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator. Yields: 8 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at newssemissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.