Recipes for Auntie

Oct. 14 is National Dessert Day. What does that mean? It means it’s definitely okay to eat dessert first today! What types of desserts do you prefer? Cakes, cookies, pies, candies, ice cream? Something in-between? Something a little less traditional these days, like rice pudding? I don’t even know how I came up with the following list of recipes, but it was not an easy category to navigate with such a broad topic, so I went simple.

Recipes wanted! I’d really like your favorite recipes using peanut butter or you hands-down best holiday recipes. Submitted recipes will be accepted at, or you can stop by the Albion office and drop a copy off up front. 


Lemon Snowflakes


1, pkg lemon cake mix (regular size)

2-1/4C whipped topping

1, large egg, room temperature

Confectioners' sugar

Directions: In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.

Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

***Recipe courtesy of “Taste of Home” website.*** 


Butterfingers Cookie Dough Cheesecake Bars


Chocolate chip cookie layer:

1/2C butter, melted

1/2C brown sugar

1, egg

1/2 tsp vanilla

3/4C plus 2 TBSP flour

1-1/2C mini chocolate chips, divided

5, Butterfinger candy bars, king size 

Cheesecake layer:

8-oz. cream cheese, room temperature

1/3C sugar

1, egg

1 tp vanilla

Directions: Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with bake spray (slinging your pan will make it easier to remove the bars). Heat oven to 375 degrees.

For the chocolate chip cookie layer, melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract; mix to combine. Add in flour and fold to combine. Add in 1C of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.

Add all cheesecake ingredients in a bowl and beat until blended. Set aside.

Press 3/4 of cookie mixture into pan. Place Butterfinger candy bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips all over top.

Transfer pan to oven and bake for about 30-40 minutes at 375 degrees. Remove from oven set on wire rack to cool.

Note: For ease of cutting and for clean edges, chill bars in the refrigerator before cutting. Place cut bars in the refrigerator until ready to serve. Bars should be served  room temperature, so place them on the counter 20 minutes prior to serving.

Note 2: You could use any type of candy bar if you wanted.

***Recipe courtesy of Naomi Robinson, of “Bakers Royale” blog.*** 


Trash Brownies


Cooking spray

1, box brownie mix, plus ingredients called for on box (or make homemade ones)

12, Oreo cookies

1/2C mini Reese's Peanut Butter Cups, chopped 

1/2C pretzels, broken/crushed 

1/2C potato chips, crushed 

1/2C mini marshmallows

1/4C M&M's candies

Directions: Preheat oven to 350. Line a 9x13-in. baking pan with parchment paper and grease with cooking spray. Prepare brownie mix according to package directions, then pour into prepared pan. Top brownies with Oreos, Reese’s, pretzels, potato chips, marshmallows and M&M's. 

Bake until a toothpick inserted into the center comes out with few moist crumbs, 30 minutes. Let cool before removing from pan.

Note from Auntie Nat: I do a variation of these every November with all the extra/leftover Halloween candy. I only use various candies (unlike the above recipe), and crumble or chop as necessary. Tootsie rolls, Butterfingers, M&M’s, KitKats, Heath Bars, Nestle Crunch, etc. Definitely don’t leave out Tootsie Rolls if you have any (they are amazing in brownies; I’ve been known to buy some just for this recipe)!

***Recipes courtesy of Makinze Gore, for Delish website.***


New Orleans Bread Pudding with Bourbon Sauce


1/4C raisins

2 TBSP bourbon (optional)

1-1/4C 2 percent reduced-fat milk

1/2C sugar

1 TBSP vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg 

Dash of salt 

3, large eggs, lightly beaten 

4-1/2C French bread cubes (1/2-in.) 

Cooking spray 

For sauce:

1/2C sugar

1/4C light-colored corn syrup (or maple syrup)

1/4C butter

1/4C bourbon

1/2 TBSP vanilla extract, optional

Directions: To prepare pudding, combine raisins and 2 TBSP bourbon in a bowl (if not using bourbon, try orange juice, apple juice or water). Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.

Combine reserved liquid, and all six ingredients, milk through eggs, in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-in. square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to four hours. 

Preheat oven to 350 degrees. Place dish in a 13x9-in. baking pan; add hot water to pan to a depth of 1-in.. Bake, covered, for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce, combine sugar, corn (or maple) syrup and butter in a small saucepan over medium heat. Bring to a simmer; cook one minute, stirring constantly. Remove from heat; stir in 1/4C bourbon and vanilla extract. Serve each bread pudding piece warm with about 1 TBSP sauce.

Note: You could try other sauce recipes that are dairy-based and are delicious, too).

***Recipe courtesy of Jean Patterson, for MyRecipes website.***