Here are some ideas for homemade sweet treats from local cookbooks for the dessert table that can be made ahead of the big day.



Fondant mints

From Dorothy Houger

Faith Baptist Church Cookbook

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2 oz. cream cheese, room temperature

1-2/3 cups powdered sugar

1/4 tsp. peppermint flavoring

2 or more drops food coloring

Beat cream cheese, then add powdered sugar. Add flavoring and coloring and mix well. Shape using candy molds.



Yummy Mounds Bars

Kathy Brose

Faith Baptist Church Cookbook

1/2 cup butter, melted

1/4 cup sugar

2-2/3 cups shredded coconut

2 cups milk chocolate pieces

2 cups graham cracker crumbs

1 can sweetened condensed milk

Combine melted butter, graham cracker crumbs and sugar. Press mixture firmly into a 9-by-13-inch baking dish.

Stir together coconut and condensed milk and spoon over the crust. Microwave at half power uncovered for 9 to 11 minutes until heated through, rotating dish once. Remove and set aside.

Microwave chocolate pieces on full power in uncovered bowl 2-3 minutes until melted. Stir until smooth and pour over coconut mixture. Refrigerate for an hour before serving.



Russian Tea Cakes

From Arlene Rutgers

Bethany Lutheran Church Cookbook

1 cup butter

1/2 cup powdered sugar

2-1/2 cups sifted flour

1/4 tsp. salt

1 Tbsp. vanilla

3/4 cup chopped nuts

Form 1-inch balls. Bake for 14-17 minutes at 400 degrees. While hot, roll in powdered sugar. Cool and roll in powdered sugar again.



Lemon Pie Bars

From Doris Beckerleg

Itasca Mantrap Electric Cooperative Cookbook

2-1/4 cups all-purpose flour

1/2 cup confectioners sugar

1 cup butter, softened

4 eggs

1-1/2 cup white sugar

1/2 cup lemon juice

1 Tbsp. lemon zest

Preheat the oven to 350 degrees. Mix 2 cups of the flour with confectioners sugar. Cut in the butter. Mix well until dough resembles pie dough consistency. Press dough into a 9-by-13-inch baking pan. Bake for 20 minutes until golden brown.

Beat together eggs, sugar, 4 tablespoons flour, lemon juice and zest for at least 1 minute. Pour the mixture over the baked crust.

Bake bars another 20 minutes or until topping has set. Sprinkle with confectioner's sugar when cooled.



Chocolate Walnut Crumb Bars

From Shirley Hamblin

Itasca Mantrap Cooperative Cookbook

1 cup butter, softened

2 cups all-purpose flour

1/2 cup sugar

1/4 tsp. salt

12-oz. package semi-sweet chocolate morsels

14-oz. can sweetened condensed milk

1 teaspoon vanilla

1 cup chopped walnuts

Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto the bottom of a greased 9-by-13-inch baking plan, reserving the remaining mixture.

Bake at 350 degrees for 10-12 minutes or until edges are golden brown.

Warm 1-1/2 cup morsels and sweetened condensed milk in a small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla and spread over the hot crust. Stir walnuts and remaining morsels into reserved crumb mixture and sprinkle over chocolate filling. Bake at 350 degrees for 25-30 minutes or until the center is set. Cool in a pan on a wire rack.