FoodAskew |

Submitted by Kitty Ritenour
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

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Submitted by Michelle Fawver

Ingredients

Topping

Frosting

Directions

1. Combine butter, water, & cocoa & bring to a boil.  Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).  
2. Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
3. Bring to a boil the butter & milk from the frosting ingredients.  
4. Add additional frosting ingredients & beat until smooth.  Frost bars.

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Submitted by Monica Fawver
Serves 4-6

Ingredients

Frosting

Directions

1. In a small saucepan, melt chocolate & butter over low heat; set aside.  In a mixing bowl, beat eggs & sugar until light & pale colored.  
2. Add flour & melted chocolate; still well.  Pour into a greased 13″x9″ baking pan.  Bake at 350°F for 25 minutes.
3. For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl.  Stir in milk until mixture reaches desired spreading consistency.  
4. Spread over cooled brownies; cover & chill until firm.
5. If desired, drizzle chocolate syrup over brownies.  Store in the refrigerator.

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Submitted by Monica Fawver
Serves 6-8

Ingredients

Directions

1. Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
2. Combine the 2 c. flour, baking powder, & salt.  In another mixing bowl, beat shortening for 30 seconds.  Add the ¾ c. sugar. 
3. Beat on medium to high speed until light & fluffy.  Add egg; beat well.  
4. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.  
5. Spoon batter into prepared pan.  Sprinkle with fruit.  
6. Combine the ½ c. flour, ½ c. sugar, & cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over berries.  
7. Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

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Submitted by Trish
Serves 6-8

Ingredients

Directions

1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 
3. Serve in bowls with whipped topping if desired.

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