Home Delivery

Home Delivery
Local news, sports, opinion and more. The Bureau County Republican is published Wednesday and Saturday mornings.

Text Alerts

Text Alerts
Stay connected to us wherever you are! With bcralerts, get breaking news updates along with other area information sent to you as a text message to your wireless device or by e-mail.

Email Newsletters

Email Newsletters
Keep up with what's going on in your community by reading the bcrbriefs. This easy to read synopsis of today's news will be emailed directly to you Tuesday through Saturday at no charge. Sign up today!
Judy Dyke

Food court 2-13

How about some good desserts for the Valentine’s Day or upcoming Easter holidays? Even if you don’t have dinner and just want to have dessert and coffee, that sounds pretty good to me.

Taffy Apple Cheesecake Pie

3/4 cup packed brown sugar, divided

2 tablespoons butter

5 cups thinly sliced peeled tart apples

21 caramels

1/2 cup half and half cream

1 8-ounce package cream cheese, softened

1 1/2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice, divided

1 egg, beaten

1 9-inch unbaked, deep dish pastry shell

3/4 cup chopped pecans

1/2 cup milk chocolate chips, chopped

2 cups whipped topping

In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium high heat until sugar is dissolved, stirring occasionally. Add apples. Cook, uncovered, for 12 to 15 minutes or until apples are tender, stirring occasionally, drain and set aside. In a large heavy saucepan, combine caramels and cream cook over low heat, stirring frequently. Remove from the heat, keep warm. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth. Add egg and beat on low speed just until combined. Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips, set aside 2 tablespoons for topping. Sprinkle remaining pecans mixture over apples. Fold remaining caramel mixture into cream cheese mixture. Spread over pecan mixture. Cover edges loosely with foil. Bake at 375° for 20 minutes. Remove foil, bake 15 to 20 minutes longer or until filling is set. Cool on a wire rack. Chill for 30 minutes. Combine whipped topping and remaining pumpkin pie spice, spread over pie just before serving. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Berry Cheesecake Dessert

2 1/4 cups graham cracker crumbs

1/2 cup butter, melted

2 8-ounce packages cream cheese, softened

1 cup sugar

3 eggs

2 cups (16 ounces) sour cream

1 3-ounce package strawberry gelatin

1 cup boiling water

3/4 cup cold water

1 quart fresh strawberries, sliced

In a bowl, combine the cracker crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 13-by-9-inch baking dish. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Pour into the crust. Bake at 350° for 30 to 35 minutes or until the center is almost set. Carefully spread sour cream over the top. Bake 10 minutes longer. Cool on a wire rack. Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 45 minutes or until thickened but not set. Carefully pour a third of the gelatin over sour cream layer. Arrange strawberries over gelatin. Pour remaining gelatin over berries. Cover and refrigerate for 4 hours or until set.

South Carolina Cobbler

4 cups sliced peeled fresh or frozen peaches, thawed

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup butter, melted

3/4 cup all-purpose flour

2 teaspoons baking powder

Pinch salt

3/4 cup milk

Vanilla ice cream

In a bowl, gently toss peaches, 1/2 cup sugar and extract, set aside. Pour butter into a 2-quart baking dish. In a bowl, combine the flour, baking powder, salt and remaining sugar, stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350° for 50 to 55 minutes or until golden brown. Serve with ice cream.

Glazed Apple Pie Squares

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter

1 egg separated

3 to 4 tablespoons milk

1 cup crushed cornflakes

9 cups thinly sliced peeled tart apples, about 10 medium

1 cup plus 2 tablespoons sugar, divided

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg


1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk

In a large bowl, combine flour and salt, cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually, add to the flour mixture, tossing with a fork until dough forms a ball. Divide dough in half. Roll one portion into a thin 15-by-10-inch rectangle. Transfer to the bottom of an ungreased 15-by-10-inch baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg, toss to coat. Spoon over crust. Roll remaining dough into a thin 15-by-10-inch rectangle. Place over apple filling. Beat egg white, brush over pastry. Combine remaining sugar and cinnamon, sprinkle over the top. Bake at 350° for 45 to 50 minutes or until golden brown. For glaze, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Caramel Peanut Fantasy

2 cups crushed vanilla wafers (about 60 wafers)

1/3 cup butter, melted

20 caramels

15 miniature Snickers candy cars

1/2 cup caramel ice cream topping

1/2 cup heavy whipping cream, divided

2 cups salted peanuts, chopped

3/4 cup semisweet chocolate chips

In a small bowl, combine the wafer crumbs and the butter. Press onto the bottom of a greased 9-inch spring form pan. Place on a baking sheet. Bake at 350° for 8 to 10 minutes. Cool on a wire rack. In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream, cook and stir over low heat until smooth and blended. Remove from the heat, stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour. In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving. Refrigerate leftovers.

Chocolate Carrot Cake

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 eggs

1 1/4 cups canola oil

3 cups finely shredded carrots


1 8-ounce package cream cheese, softened

1/2 cup butter, softened

3 3/4 cups confectioners’ sugar

1/4 cup baking cocoa

3 teaspoons vanilla extract

1/4 cup chopped walnuts

1/4 cup semisweet chocolate chips

Line two 9-inch round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans. Bake at 350° for 25 to 30 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 frosting: In a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar, cocoa and vanilla until smooth. Place bottom layer on a serving plate, top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Southern Sweet Potato Pie

3 tablespoons all-purpose flour

1 2/3 cups sugar

1 cup mashed sweet potatoes

2 eggs

1/4 cup light corn syrup

1/4 teaspoon ground nutmeg

Pinch salt

1/2 cup butter, softened

3/4 cup evaporated milk

1 unbaked 9-inch pastry shell

In a large bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or send a note addressed to me to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Dessert-ing!