Mixed Berry Fruit Compote

Submitted by Stacey Hutchings

It is my humble opinion that the only thing better than chocolate is warm fruit. It's soooooo good. I made this fruit compote for our Relieved Society Breakfast to go with Mat's wonderful crepes. It would be fabulous over pound cake, ice cream, brownies, a flour-less chocolate cake, flapjacks ... I think I could go on forever. Try it soon and have a little bit of absolute heaven!

16 oz bag of frozen berries (I used raspberries, blueberries, and blackberries)
1/4 cup sugar
pinch of salt (I like kosher salt)
juice of half a lemon
2 teaspoons cornstarch

Pour berries, sugar, salt and lemon juice into a medium saucepan. Over medium heat, bring to a boil. Simmer for a few minutes. This will release lots of juices. Take a few tablespoons of that juice and put it in a small bowl. Mix in the cornstarch until it is completely dissolved. Pour mixture back into the pan and cook a few more minutes, until it has thickened slightly.

Zucchini Cake

Submitted by Teresa Frisby

This was also at Super Saturday.

1/2 Cup margarine
1/2 Cup oil
1 3/4 Cup sugar
2 eggs
1 tsp. vanilla
1/2 Cup sour cream
2 1/2 Cup flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
4 TB cocoa
1 Cup chocolate chips
2 Cups shredded zucchini

Blend together margarine, oil and sugar. Add eggs and vanilla. Blend in sour cream. Stir in dry ingredients and zucchini. Pour into a well greased and floured 9 x 13 pan. Bake at 325 for 40-45 minutes.

Ranch Cheeseball

This is a horrible picture. Next time I make it, I will take a picture before anyone starts to eat it:)

Submitted by Julie Twitchell

This recipe is so easy--only 3 ingredients. I made this for the visiting teaching interviews last weekend. It was the first time I made it and I was really pleased with how it turned out.

1 1/2 pkg. cream cheese(total of 12 ounces)
1/2 pkg. ranch dressing dry mix
1 Cup extra sharp cheddar cheese, shredded (plus more for rolling ball)

Make sure cream cheese is at room temperature. Stir everything together until well combined. Using a rubber spatula, scrape the cheese mixture into a rough ball (it's too sticky to make pretty yet). Grate more sharp cheddar cheese and arrange a layer on some plastic wrap. Dump cheese ball onto shredded cheese and roll around until well coated. At this point you can form it into a nice, round ball. Wrap in the plastic wrap and place in refrigerator until ready to eat. Serve with crackers.

Printable Version

Crazy Cake

Submitted by Jennifer Black

This was at Super Saturday.

3 Cup flour
2 Cup sugar
1/3 Cup cocoa
1 tsp. baking soda
1 tsp. salt
2 tsp. vinegar
2 tsp. vanilla
3/4 Cup oil
2 Cup water
1 Cup brown sugar
1 Cup chocolate chips

Combine flour, sugar, cocoa, soda and salt. In a separate bowl, mix vinegar, vanilla, oil and water. Add wet ingredients to the flour mixture and stir until mixed. Pour into greased 9 x 13 inch pan. Sprinkle brown sugar and chocolate chips on top. Bake at 350 degrees for 40 minutes.

Lemon Cake

Submitted by Julie Twitchell

Have I got a lemon cake for you. This recipe came from a Taste of Homes recipe book back in 2004. It has a strong lemon flavor and is so delicous. The recipe calls for a cream cheese frosting, but my sister and I agree that it would be really good with just whipped cream or even plain.

1 pkg. lemon cake mix
4 eggs
1 can lemon pie filling

Cream cheese frosting:
8 oz. cream cheese at room temperature
1/2 cup butter
2-3 Cup powdered sugar
1 tsp. vanilla extract

Mix all ingredients together. Grease 9 x 13 cake pan. Bake as directed on cake mix package. Cool completely. Beat together cream cheese and butter until smooth. Add vanilla extract. Slowly add powdered sugar until the consistency you want.

Cook's Note: You could make this in a bundt pan, cupcakes or even a cookie sheet to make a thinner cake.