Desserts...

Rhubarb Crush
 - Colene Flamm

4-5 c. rhubarb
1 - 20 oz. can crushed pineapple
1 c. sugar - plus 2 Tbs.
3 Tbs. corn starch (softened in water)
2 c. cracker crumbs

Cook diced rhubarb with pineapple and 1 cup sugar. When rhubarb is tender thicken with corn starch. Set to cool.

Prepare cracker crumbs with 2 Tbs. sugar.

Fill serving dishes 1/3 with cracker crumbs and 2/3 with rhubarb and pineapple mix. Sprinkle with cinnamon, then add remainder of cracker crumbs and top with whipped cream.


Brown Paper Bag Caramel Corn
 - Amy Wilker

3/4 c. butter (make sure not "light" margarine)
1 c. brown sugar
1/4 c. Karo syrup
1/2 tsp. salt

Bring to a boil on stove. Time for 2 minutes stirring constantly. Remove and add 1/2 tsp. baking soda. Stir well.

Popcorn: Put 4 quarts popped corn in large paper bag (best to use 2 bags, one inside the other). Pour caramel sauce over popcorn in bag. Fold top down twice. Shake bag, put in microwave for 45 seconds on high. Shake well, put in for 45 seconds again, shake well, put in for 45 seconds. (3 times)  Pour into pan to cool.


Whoopie Pies
 - Heather Rigby

Ingredients:
For the cakes:
2 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1/2 c. softened butter
1 c. sugar
1 egg

For the filling:
1/2 c. softened butter
1 1/2 c. confectioners' sugar
1 c. marshmallow cream
1 tsp. vanilla

Directions:
1) Heat oven to 350 degrees and line two baking sheets with parchment paper
2) In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.
3) In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1-2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.
4) Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until just blended. Add the remaining flour mixture and beat again.
5) Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more more of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.
6) Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets (I reuse the same sheets of parchment paper) and scoop, shape, and bake the remaining batter.
7) Using an electric mixer at medium-high speed, beat all the filling ingredients in a medium bowl until evenly blended, about 2 minutes. Optional: If you want to give the filling a particular color, you can fold in drops of food coloring at this point.
8) To make each pie, spoon and spread a  heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.
Makes 18 pies


Strawberry Mango Banana Frozen Yogurt
 - Shannon Kinghorn

Shannon said she used her food processor to mix the frozen fruit with Greek yogurt.