INGREDIENTS: 8 c. Crispex cereal, 2 c. small pretzel twists, 2 c. cashews, 1 c. brown sugar, ¾ c. butter, 2 c. M & M’s
DIRECTIONS: Boil sugar and butter for 2 minutes. Place cereal, pretzels and cashews in large bowl. Stir butter mixture into cereal mixture. Put on cookie sheet and bake. Cool and add M & M’s.
SUGAR AND SPICE COFFEE CAKE
INGREDIENTS: BATTER: 2 c. flour, ¾ c. sugar, 3 tsp. baking powder, ¾ tsp. salt, 6 Tbs. butter, 1 egg-beaten, ¾ c. milk TOPPING: ½ c. brown sugar, 2 Tbs. flour, 2 tsp. cinnamon, 2 Tbs. melted butter, ½ c. chopped nuts-optional
DIRECTIONS: Spray 8-inch square aluminum disposable pan with non-stick cooking spray. Sift dry ingredients. Cut in butter. Add egg and milk; mix lightly. Spread half of the mixture in the prepared pan. Sprinkle with half of the TOPPING. Spread rest of batter followed with the remainder of TOPPING. Bake @ 375 degrees for 25 minutes.
POPPY SEED BUNDT CAKE
INGREDIENTS: 1 pkg. yellow cake mix, 1 sm. pkg. instant vanilla pudding, ¼ c. poppy seeds, ½ c. cooking oil, 4 eggs, 1 c. hot water
DIRECTIONS: Beat all ingredients for 2 minutes and pour into greased and sugar Bundt pan. Bake 45-55 minutes at 350 degrees. Cool 20 minutes; remove from pan.
OLD FASHIONED COCOA CUPCAKES WITH FUDGE FROSTING
INGREDIENTS: 1-1/4 c. flour, ¾ c. sugar, 1/3 c. cocoa, ¾ tsp. soda, ¾ c. buttermilk or soured milk, 1/3 c. mayonnaise, 1-1/2 tsp. vanilla
DIRECTIONS: Heat oven to 350 degrees. Place cupcake paper sin muffin tins. Combine and set aside dry ingredients. Put remaining items in separate bowl and beat until smooth. Add the combined dry ingredients and mix well. Fill baking cups to ¾ full. Bake for about 15 minutes or until slightly firm to finger touch. Do not overbake. Remove from oven and frost while still warm with fudge frosting FROSTING: ½ c. white sugar, ½ c. brown sugar, 3 Tbs. butter, 4 Tbs. milk, ½ c. chocolate chips DIRECTIONS: Make frosting while cupcakes are baking. In heavy saucepan, put all items in except chocolate chips. Heat on moderate heat, but do not boil. Stir often. Add chips and stir until smooth. Remove from heat. Spoon onto cupcakes while both frosting and cakes are still quite warm.
CHOCOLATE SYRUP BROWNIES
INGREDIENTS: 1 stick butter or margarine-melted, 1 c. flour, 1 c. white sugar, 4 eggs, 1 large can Hershey’s syrup
DIRECTIONS: Mix butter, flour, sugar, eggs and syrup. Put in lightly greased jelly roll pan. Bake at 350 degrees for 20-25 minutes. Frost. CHOCOLATE FROSTING: ¾ c. white sugar, 3 Tbs. butter or margarine, 3 Tbs. milk, ½ c. chocolate chips. Boil sugar, butter and milk for 3 minutes. Add chips, and stir until chips are melted.
INGREDIENTS: 2 c. flour, ½ c. powdered sugar, pinch salt, 1 c. butter, 2 c. sugar, ¼ c. flour, 1 tsp. baking powder, ¼ tsp. salt, 4 3ggs-slightly beaten, ¼ c. lemon juice
DIRECTIONS: Combine 2 c. flour, p. sugar and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Press into greased 9x13” pan. Bake at 325 degrees for 15 minutes. Mix remaining ingredients; spread over baked layer. Return to oven and bake for an additional 25-30 minutes or until toothpick comes out clean. Cool slightly before covering with lemon glaze. LEMON GLAZE: 1 c. p. sugar, 2 Tbs. lemon juice, 2 Tbs. melted butter Blend all ingredients until smooth. Pour over bars.
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