Mother's Day greetings, and some Betty Crocker favorites

Happy Mother's Day to all women who might read this column, especially my own mother and mother-in-law; who both are amazing women! Women have helped mold and shape children and families, and many perhaps not by having their own children but by helping raise and grow the children of family members or friends, or for other reasons. Regardless, all women are to be celebrated on this very special Mother's Day.

Louise Wallace of Cape Girardeau shared her Betty Crocker Fix with a Mix Deserts cookbook with me and I really enjoyed looking through it. All 222 pages are filled with dessert recipes that start with a mix of some type, and the color photographs with each recipe are so pretty. I will be helping with graduation parties and a wedding shower coming up very soon, so I am looking for some new recipes to make. Maybe this book will give me some ideas. In the meantime, I have pulled a few recipes from the book to share with you today.

Lemon Dream Cups

1 pouch (1 pound 1.5 ounce) Betty Crocker sugar cookie mix

1/2 cup whole almonds, ground

6 tablespoons butter or margarine, melted

1 (3 ounce) package cream cheese, softened

1 (12 ounce) jar lemon curd

2/3 cup fluffy white whipped ready-to-spread frosting

1/2 cup frozen whipped topping, thawed

1 teaspoon grated lemon zest

2 tablespoons sliced almonds

Heat oven to 375 degrees. Spray 36 mini muffin cups with cooking spray. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Garnish with lemon peel and sliced almonds. Store covered in refrigerator.

You can also use lime curd and grated lime peel in place of the lemon. Makes 36 cookie cups.

Raspberry Crumb Cake

1 3/4 cups Betty Crocker Super Moist yellow cake mix

1/3 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

2 tablespoons water

1 egg

3/4 cup fresh raspberries

For the topping:

1/2 cup sugar

1/3 cup sliced almonds

3 tablespoons all-purpose flour

3 tablespoons butter or margarine, softened

Garnish, if desired, with fresh raspberries and fresh mint leaves

Heat oven to 350 degrees. Spray bottom and sides of an 8- or 9-inch square pan with baking spray with flour. In large bowl, beat all cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter. In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and raspberries. Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves, if desired. Makes 9 servings.

Cran-Orange ‘n' Date-Nut Cookies

1/3 cup dried cranberries

1/4 cup chopped orange slice candies

1/4 cup coarsely chopped dates

2 tablespoons fresh orange juice

1 pouch Betty Crocker sugar cookie mix

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/3 cup butter or margarine, melted

1 teaspoon grated orange peel

1 egg

1 cup chopped pistachio nuts

1/2 cup flaked coconut

Heat oven to 375 degrees. Grate the zest from the orange before squeezing the juice for these cookies. In small bowl, mix cranberries, candies, dates and orange juice; set aside. In large bowl, stir cookie mix, flour, cinnamon and ginger until blended. Stir in butter, orange peel and egg until soft dough forms. Stir in cranberry mixture, nuts and coconut until thoroughly mixed. Onto greased cookie sheets, drop dough by teaspoonfuls 2-inches apart. Bake 10 to 12 minutes or until edges are light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered. Makes 3 1/2 dozen.

Strawberries and Cream Dessert Squares

1 pouch Betty Crocker sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

For the filling:

1 cup white vanilla baking chips, 6 ounces

1 (8 ounce) package cream cheese, softened

For the topping:

4 cups sliced fresh strawberries

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup water

10 to 12 drops red food color, if desired

Heat oven to 350 degrees. Spray bottom only of a 15x10x1-inch or 9x13-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes. In small microwaveable bowl, microwave baking chips uncovered on high power 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and the water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food coloring. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon over filling. Refrigerate 1 hour or until set; serve within 4 hours. Makes 20 servings.

Turtle Tart

1 pouch Betty Crocker oatmeal cookie mix

1/2 cup butter or margarine, softened

1 tablespoon water

1 egg

1 cup chopped pecans

For the filling:

40 caramels, unwrapped

1/3 cup whipping cream

3/4 cup chopped pecans

For the topping:

1 (11.5 ounce) bag milk chocolate chips, about 2 cups

1/3 cup whipping cream

1/4 cup chopped pecans

Heat oven to 350 degrees. In a large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. In ungreased 9-inch tart pan with removable bottom (or a 9x13-inch pan); press dough in bottom and up sides. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium microwaveable bowl, microwave caramels and 1/3 cup whipping cream uncovered on high 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. In another medium microwaveable bowl, microwave chocolate chips and 1/3 cup whipping cream uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator. Makes 16 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 news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.