Reader recipes for sweet treats

I remember very well the first day of kindergarten for both of our children. Sending them off to a new school full of new children to get acquainted with seemed so exciting but a little scary, too. Now, we are doing that all over again as our 10-year-old goes off to Central Middle School.

As the first day of school came I headed off to our elementary school with our daughter, and Scott took our son to the middle school. It seemed so strange to be at the elementary school without our son. I worried about both of them all day, but particularly Ross as he made his way to a new teacher, new locker, cafeteria, classroom and classmates.

As I anxiously awaited his dismissal from the first day, I spotted him coming up the hill with a huge smile on his face. He loved it and his favorite thing of the day was the choices they had at lunch. Many items to choose from made lunch more interesting and fun. I can only hope he has as much fun the rest of the year as he has had the first week.

I have more miscellaneous recipes for you this week from many different readers. I hope you enjoy them.

German Chocolate Pie

2 (9 inch deep) unbaked pie shells

3 cups sugar

7 tablespoons cocoa

Pinch salt

4 eggs

1/2 cup margarine, melted

2 cups flaked coconut

1 cup chopped pecans

1 (13-ounce) can evaporated milk

1 teaspoon vanilla

Mix sugar, salt and cocoa. Add beaten eggs and mix. Stir in vanilla and milk. Add margarine, coconut and pecans. Pour into pie shells. Bake at 350 degrees for 40 minutes or until firm.

Quick and Easy Pizza

Use a 12- or 13-inch greased and floured pizza pan

2/3 cup milk

1/8 teaspoon pepper

1/4 teaspoon oregano

1/2 teaspoon salt

1 cup flour

2 eggs

Mix ingredients, pour into pan, but don't spread crust all the way to the outside of pan. Using 3/4 cup of pizza sauce, spread to within 3/4 to 1 inch from edge of crust.

Toppings:

1 to 1 1/2 pounds meat, browned ground beef, browned ground turkey, ham, bacon, pepperoni, sausage, Canadian bacon, etc.

1 to 1 1/2 pounds cheese, grated or shredded mozzarella

Chopped onions, green peppers, olives, mushrooms, etc., of your choice

Bake at 375 degrees for 20 to 30 minutes.

Strawberry Pizza

For the crust:

1 stick margarine

1 cup flour

1/2 cup powdered sugar

Melt margarine; add to flour and sugar. Press into a pizza pan and bake for 10 to 15 minutes at 350 degrees. Remove from oven and cool completely.

For the filling:

1 (8-ounce) package cream cheese, softened

1 can sweetened condensed milk

1/4 cup lemon juice

Combine these ingredients and mix well. Spread this mixture onto cooled crust.

For the topping:

1 quart sweetened fresh strawberries or 3 (10-ounce) cartons frozen sweetened berries

4 tablespoons corn starch

Combine the berries and cornstarch and cook until thickened. Cool and spread over cream cheese layer. Top with a thick layer of frozen whipped topping, thawed. Serves 8 to 12.

In the Altenburg, Mo., area the coffeecakes are so good and come in just about any flavor you can imagine. This recipe is for the crumb topping that they use over the filling.

Coffeecake Crumb Topping

1 cup sugar

1 cup shortening

2 cups flour

Blend these ingredients well. May add a dash of cinnamon to the crumbs, depending on what filling you use.

Festival Cookies

1 cup sugar

1 cup brown sugar

2 sticks margarine

1 cup oil

1 egg

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

3 1/2 cups flour

1 cup oats

1 cup coconut

1 cup crispy rice cereal

1/2 cup chopped pecans

Cream together the sugars, margarine and oil. Add vanilla and egg. Mix well. Add salt, soda, cream of tartar and flour. Mix well, then stir in oats, coconut, cereal and nuts. Drop by teaspoonfuls onto a baking sheet. Bake at 350 degrees 8 to 10 minutes, being very careful not to overbake.

You can play with the ingredients you add to these cookies. Try toffee bits or butterscotch pieces or chocolate chips. The possibilities are endless.

There is a hint of fall in the air. Cooler evenings and the night air just seems like fall is right around the corner. With that comes a new crop of fresh apples and a recipe for fresh apple cake from an avid reader of this column.

Fresh Apple Cake

1 cup vegetable oil

2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

3 cups fresh peeled, diced apples

1 cup pecans

1/2 cup raisins

Combine oil and sugar and mix well. Add eggs and vanilla and mix well again. Add flour, salt, baking soda and baking powder, and stir to incorporate these ingredients. Add apples, pecans and raisins. Pour into a greased and floured 9-by-13-inch baking pan. Bake 50 minutes at 300 degrees. Can top with a powdered sugar glaze, or serve warm with whipped topping or ice cream.

I am still looking for your recipes for kettle-cooked beef, zucchini relish, pepper jelly and frozen cucumbers and onions. All of these cooks are waiting to hear from you with your favorite recipes for these food items.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.