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Sweet treats for your sweet tooth

Poppy Seed Citrus Cake

1 package lemon cake mix

3 eggs

1 1/3 cups orange juice

1/2 cup canola oil

1-2 tablespoons poppy seeds

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

Glaze:

2 cups confectioners’ sugar

3-4 tablespoons orange juice

1/2 teaspoon grated lemon peel

1/2 teaspoon grated orange peel

In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in the poppy seeds, lemon and orange peel. Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350 for 400-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners’ sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle top with lemon and orange peel.

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S’Mores Bars

8-10 whole graham crackers

1 package fudge brownie mix

2 cups miniature marshmallows

1 cup semisweet chocolate chips

2/3 cup chopped peanuts

Arrange graham crackers in a single layer in a greased 13×9 baking pan. Prepare the brownie batter according to package directions. Spread over crackers. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutitng.

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Chocolate Mint Cream Cake

1 package white cake mix

1 cup water

1/2 cup canola oil

3 eggs

1/2 teaspoon peppermint extract

1 cup crushed mint cream-filled chocolate sandwich cookies

Topping:

2 packages instant chocolate pudding mix

1/3 cup confectioners’ sugar

1 1/2 cups cold whole milk

1/2-1 teaspoon peppermint extract

1 carton frozen whipped topping, thawed

1/2 cup crushed mint cream-filled chocolate sandwich cookies

15 mint Andes candies

In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. Pour into three greased and floured 9-inch round cake pans. Bake at 250 for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, combine the dry pudding mixes, confectioners’ sugar, milk and extract until thickened. Fold in the whipped topping and crushed cookies. Place one cake layer on a serving plate; spread with topping. Repreat layers twice. Frost sides of cake with remaining topping. Chop eight Andes mints; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with half a candy. Store in refrigerator.

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Tropical Fruit Cream Pie

2 cups cold 2 percent milk

1/2 teaspoon coconut extract

1 package instant vanilla pudding mix

1 can mixed tropical fruit, drained

1/2 cup flaked coconut, toasted

1 graham cracker crust

In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrgerate until serving.

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Kiki Angelos is a longtime columnist for the Parkersburg News and Sentinel.

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