Well, you have a week to get your menu ready for Thanksgiving. I know you have already decided on the main course and probably have dug up your favorite recipes for sides. However, perhaps you were invited out and asked to bring dessert? Maybe you wanted to try something new?
A good friend of mine makes a strawberry pretzel salad for our potlucks and I have to tell you, by the time I get to that dish, (one of my favorites), I have to scrape the sides and bottom to get a taste because it is just that popular. I found a similar recipe to share with you and I may have to make two, one to share with family and another to share at work. The recipe for Texas Sheet cake is one I got from a friend many years ago. It continues to be our “go to” dessert for many occasions. It’s moist, delicious and feeds a crowd. Have a wonderful week, drive safe and enjoy your family!
Strawberry Pretzel Salad
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions: Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Texas Sheet Cake
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
(optional)
Directions: Preheat oven to 350 degrees F. Grease and flour a 10×15 inch pan. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking @ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
