HOME TOUR INCLUDES DESSERT BUFFET

A dessert buffet is a traditional part of the Lutheran Family and Children's Services of Southeast Missouri Home Tour. This year's tour is scheduled Nov. 27.

Below are some of the recipies that will be used in the dessert buffet:

CHOCOLATE COVERED CHERRY COOKIES

1 1/2 cups flour

1/2 cups unsweetened cocoa powder

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 cup butter or margarine (softened)

1 cup sugar

1 egg

1 1/2 tsp. vanilla

1 10 oz. jar maraschino cherries (about 48)

1 6 oz. package semisweet chocolate pieces

1/2 cup Eagle Brand sweetened condensed milk

In large bowl stir together flour, cocoa powder, and soda. In mixer bowl beat together butter, sugar on low speed of mixer till fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat till well blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 tsp. of the reserved cherry juice. Spoon about 1 tsp. frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary.) Bake at 350 about 10 minutes. Remove to wire rack; cool. Makes 48 cookies.

Judy Holcomb

PUMPKIN PECAN PIE BARS

1 cup firmly packed brown sugar

1/3 cup margarine

1 1/2 cups all-purpose flour

1 cup rolled oats

1 tsp. baking powder

1 tsp. salt

1 16 oz. can pumpkin

1 14 oz. can Eagle Brand Sweetened condensed milk

2 eggs

2 tsps. pumpkin pie spice

1 1/2 tsp. vanilla extract

1 cup chopped pecans

Preheat oven at 350 degrees. Beat sugar and margarine until fluffy, add flour, oats, baking powder and 1/2 tsp. salt. Mix until crumbly. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture on bottom of ungreased 15x10 baking pan. Bake 20 minutes. Combine pumpkin, sweetened milk, eggs, pumpkin pie spice, vanilla and remaining and 1/2 tsp. salt. Spread over crust. In a small bowl, combine reserved crumb mixture with pecans, sprinkle over pumpkin mixture. Bake 30-35 minutes. Cool in pan. Sprinkle with confectioner's sugar, cut into bars. Store covered in refrigerator. Makes 3-4 dozen.

Kerrye Foley

HUMMINGBIRD BARS

3 cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup oil

2 tsp. vanilla

2 cups diced banana (2 medium)

1 cup chopped nuts

1 cup maraschino cherries, cut into small pieces

3 eggs, slightly beaten

8 oz. can crushed pineapple, undrained

GLAZE

1/4 cup butter, softened

1 1/2 cup powdered sugar

1-2 tbsp. warm milk

In large bowl, combine all ingredients. Stir until blended. Spread evenly in 9x13 greased baking pan. Bake 30-40 minutes. Combine glaze ingredients. Spread over warm bars. Cool completely. Store in refrigerator. Makes 48 bars.

Noretta Blattner

GIRDLE BUSTER BARS

1/2 cup margarine

1 cup flour

1/2 cup brown sugar

Blend and press in a 11x7x1/2" pan. Bake 15 minutes at 350.

TOPPING

2 eggs beaten

1 cup brown sugar

1 cup nuts

1/2 cup dates

1/2 cup chocolate chips

2 tbsp. flour

1/2 tsp. baking powder

1/2 tsp. salt

Blend ingredients and spread over crust and bake 15 minutes at 350. Cut into bars.

Laura Lewis

FAT FREE BROWNIE OAT COOKIES

Mazola no stick cooking spray

2/3 cup flour

2/3 cup sugar

1 cup quick oats

1/3 cup unsweetened cocoa

1 tsp. baking powder

1/4 tsp. salt

2 egg whites

1/3 cup Karo light or dark corn syrup

1 tsp. vanilla

Spray cookie sheets with cooking spray. In large bowl combine flour, sugar, oats, cocoa, baking powder and salt. Add egg whites, corn syrup and vanilla; stir just until dry ingredients are moistened. Drop by teaspoonfuls onto prepared cookie sheets. Bake in 350 degree oven 10 minutes or until set. Cool 5 minutes on cookie sheet. Remove; cool on wire rack. Makes about 2 dozen cookies.

Jane Grimm

ROCKY ROAD BARS

Arrange 12 double graham crackers in a single layer in a 15 1/2 x 10 1/2 x 1 pan. Sprinkle with 3 or 4 cups of mini marshmallows. Sprinkle 2 cups chocolate chips, then 1 cup dry-roasted peanuts. Combine in sauce pan 1 cup margarine, 1 cup brown sugar and 2 tsp. vanilla. Cook until dissolved and drizzle over pan. Bake 10-12 minutes at 350. Cool and cut. May be frozen.

Judy Franke

ROCKY ROAD FUDGE BARS

1/2 cup butter

1 sq. or 1 oz. unsweetened chocolate

1 cup sugar

1 cup flour

1/2-1 cup chopped nuts

1 tsp. baking powder

1 tsp. vanilla

2 eggs

Melt butter and chocolate, add remaining ingredients. Mix spread in greased 9x13 pan.

8 oz. cream cheese (save 2 oz.)

1/2 cup sugar

2 tsp. flour

1/4 cup butter

1 egg

1/2 tsp. vanilla

1/4 cup chopped nuts

6 oz. chocolate chips

In small bowl combine 6 oz. of cream cheese with next 5 ingredients. Beat until smooth and fluffy. Add nuts and spread over the above mixture. Sprinkle with chocolate bits and bake 25-35 minutes at 350.

TOPPING

2 cups mini marshmallows

1/4 cup butter

1 sq. unsweetened chocolate

Remaining 2 oz. cream cheese

1/4 cup milk

1 lb. powdered sugar

1 tsp. vanilla

Sprinkle baked mixture with marshmallows. Bake 2 minutes longer. In large pan over low heat melt butter, chocolate and remaining cream cheese. Add milk, stir in powdered sugar and vanilla until smooth. Pour immediately over the top. Cut when cool.

Gwen Bennett