Newfoundland Peach Squares

Summer desserts are enjoyed when the recipes is fast and easy. This recipe for Peach Squares reminds me of Chocolate Sherry Cream Bars from Tastes & Treasures cookbook. Enjoy them both.

Newfoundland Peach Squares
Ingredients:
1/2 cup butter
3/4 cup white sugar
1 egg
1 cup coconut
1 tin peaches (or strawberries), drained and chopped
graham wafers
1 container Cool Whip

Directions:
Cream together butter, sugar and egg. Add coconut and chopped peaches. Line a square pan with graham wafers. Pour mixture over wafers. Top with another layer of wafers. Spread Cool Whip over top and sprinkle with coconut. Refrigerate…..and Enjoy!

thanks to NewfieChatterBox for the recipe

World's Best Brownies

After spending a day boating, these brownies are so appreciated. Mary Nomenilli is ready to disembark from the boat. She brought these melt-in-your-mouth brownies for the gathering.

For another brownie recipe try Espresso Brownies on page 163 in Tastes & Treasures cookbook.

World's Best Brownies

Ingredients:
2 eggs
1/2 cup butter
1/2 cup chocolate chips
1 cup sugar
4-1/2 oz squares chocolate
1 cup mini marshmallows
pinch of salt
1/2 cup chopped walnuts
1/2 cup flour

Directions:
Mix butter, sugar, eggs together.
Add chocolate chips.
Melt butter and chocolate squares in a saucepan and add to the butter/sugar mixture.
Stir in salt.
Add marshmallows and walnuts.
Bake at 350 8x8 pan for 30-35 min.
Or use 9x9 pan and bake for 25 min.
If you want to double recipe use a 9x13 pan and bake for 40 min.

Crispy Crunch Dessert

Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT

Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust

2 cups Graham Wafer Crumbs

1/2 cup melted butter

Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling

One container vanilla ice cream (approx one quart)

One large container cool whip

One package dry pistachio pudding

Directions

Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Mediterranean Pasta Salad & Chocolate Peanut Treats

Two League members brought recipes from Tastes & Treasures for the luncheon at our February meeting. Bonnie Newhoff prepared the Mediterranean Pasta Salad with Basil (page 175) and Margaret Baker made the Chocolate Peanut Treats (page 162.)

Mediterranean Pasta Salad with Basil

Basil Vinaigrette
2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons chopped fresh basil
2 garlic cloves, crushed
1/2 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
6 tablespoons extra-virgin olive oil

Salad
2 cups fusilli or penne
6 ounces haricots verts, trimmed
Salt to taste
2 large tomatoes chopped, or small grape tomatoes
Sliced kalamata olvies
2 cups fresh basil leaves, stacked and thinly sliced
1 (7-ounce) can oil-pack tuna, drained and flaked
2 hard-cooked eggs, sliced or chopped
Capers, drained and rinsed
For the viniaigrette, whisk the vinegar, basil, garlic, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.
For the salad, cook the pasta using the package directions and drain. Toss the hot pasta with a small amount of the vinaigrette in a bowl. Blanch the green beans in a small amount of boiling salted water in a saucepan until tender-crisp and drain. Immediately plunge into a bowl of ice water to stop the cooking process and drain.

Layer the pasta, tomatoes, olives, basil, green beans and tuna in a large salad bowl, drizzling each layer with some of the vinaigrette. Toss lightly and top with the hard-cooked eggs and capers.

Serves 4.