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Wed, Feb. 26

Column: Try these easy-to-make treats

Now that temperatures are beginning to cool and we look ahead to more time indoors, sports events and fall gatherings, snacks seem to take on a new meaning. Here are three recipes that are quick, easy, and require no special trips to the store for special ingredients.



1 cup butter or


2/3 cup sugar

2 cup flour

1 tsp. vanilla

Cream together the butter and sugar. Add flour and vanilla; mix well. Pat into a greased 9 x 13 pan. Refrigerate.


16 oz. cream cheese

6-8 Granny Smith apples, peeled and sliced

1/2 cup sugar

2/3 cup sugar

2 eggs

1 tsp. cinnamon

2 tsp. vanilla

1 cup sliced almonds

Combine cream cheese, 1/2 cup sugar (first sugar listed), eggs and vanilla. Beat until smooth.

Spread over chilled crust. Toss apples with 2/3 cup (second listed) sugar and cinnamon. Arrange apples, overlapping slices on cream cheese layer. Sprinkle with almond slices. Bake in preheated 400 oven for 10 minutes. Reduce heat to 375. Bake for 20-25 minutes. Remove to wire rack. Cool 25 minutes or completely before cutting. Makes a nice pan full of seasonal goodness.


They really don't contain sand! Nice for kids to help with as well as have the rolls on hand for a

Quick bake.

1 1/2 cup flour

3/4 cup sugar

1 1/2 sticks butter

1/2 tsp. baking soda

Pinch of salt

Mix all together with hands. Divide dough into 4 rolls. Refrigerate. Slice thinly and bake on ungreased cookie sheet in 375 oven for 15 minutes.


(Make ahead)

8 oz. cream cheese, softened

8 oz. whipped topping

Pinch of salt

8-inch baked pie shell or graham cracker shell

1/2 tsp. vanilla

1 can pie cherries or fresh, cut up strawberries

3/4 cup sugar

Beat cream cheese, salt, vanilla and sugar. Fold in whipped topping, thawed. Put in prepared pie shell. Chill overnight. Slice and top with pie cherries or strawberries. Nice enough for company.

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