NORTHWOODS COOKS: Sweet treats for Dad

Homemade peach cobbler or pie may be topped with ice cream or whipped cream to make dad's treat even sweeter. (Adobe Stock)
Brent Hofacker -

Sunday is Father’s Day, and here are a few sweet treats to show Dad some love.

The first recipe is from the back of a Golden Grahams cereal box, and the rest are from “Indulgent Father’s Day Desserts” on

No-Bake S’mores Bars

8 cups Golden Grahams cereal


10-oz. bag miniature marshmallows (5 1/2 cups)

1-1/2 cups milk chocolate chips (9 ounces)

5 Tbsp. butter, cut into pieces

1/4 cup sugar

1 Tbsp. water

1 tsp. vanilla

Spray 13-by-9-inch pan with cooking spray or grease bottom and sides with butter. In a large bowl, add cereal. Reserve 1 cup of miniature marshmallows.

Spray a large microwavable bowl with cooking spray. Place remaining 4-1/2 cups marshmallows, chocolate chips, butter sugar and water in a bowl. Microwave uncovered on high 2 minutes to 3 minutes and 30 seconds, stirring after every minute, until melted and smooth. Stir in vanilla.


Pour marshmallow mixture over cear and stir until the cereal is evenly coated. Stir in remaining 1 cup marshmallows. Press firmly in the pan and cool at least one hour until firm. Cut into six-by-four rows and store loosely covered at room temperature. Makes 24 bars.

Strawberry Pie

9-inch pie crust, baked

1 quart fresh strawberries

1 cup white sugar

3 Tbsp. cornstarch

3/4 cup water


1/2 cup heavy whipping cream

Arrange half of the strawberries in a baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place the saucepan over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in the pastry shell.

Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Fresh Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar


1/4 cup brown sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 tsp. fresh lemon juice

2 tsp. cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar


1 tsp. baking powder

1/2 tsp. salt

6 Tbsp. unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

Mix together:

3 Tbsp. white sugar

1 tsp. ground cinnamon

Preheat oven to 425 degrees. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.


Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with fingertips or a pastry blender until the mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from the oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon mixture. Bake until the topping is golden, about 30 minutes.

Dark Chocolate Bacon Cupcakes

12 slices bacon

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. sea salt

2 eggs

1 cup cold, strong, brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 Tbsp. unsweetened cocoa powder, for dusting

Preheat oven to 375 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to and they may appear in a future issue.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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