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Strawberry Cake

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Ingredients

    Cake
  • 1 box (18 ounces) White Cake Mix
  • 1 Tablespoon Flour
  • 1 box (3 ounces) Strawberry Gelatin
  • 1 package (10 ounces) Frozen Strawberries, thawed, divided
  • 1 cup Cooking Oil (vegetable, canola, etc.)
  • 4 Eggs
  • Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • 2-1/2 - 3 cups Powdered Sugar
  • 2 Tablespoons Milk

Instructions

    Cake
  1. Preheat oven to 350F.
  2. Spray (cooking spray) and flour 2 (8 or 9-inch) round cake pans.
  3. In a large bowl, combine cake mix, flour and gelatin; mix well.
  4. In a separate bowl, mix 3/4 cup strawberries, 1/2 cup water and oil. Add to dry cake mixture; blend well.
  5. Add eggs one at a time; beat for 1 minute after each egg.
  6. Pour half of batter into each pan.
  7. Bake at 350F for 35 minutes or until toothpick inserted in center comes out clean. Cool on baking racks.
  8. Frosting
  9. In a large bowl, cream butter and sugar with milk. Add a small amount of remaining strawberries for color.
  10. After cake has cooled, place one layer on serving plate. Frost lightly. Add remaining cake layer and frost with remaining frosting. Garnish with remaining strawberries (or purchase fresh strawberries for garnish).
  11. *If frosting is too thin, add more powdered sugar.
  12. Refrigerate several hours before serving.
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https://ugfoodbank.org/strawberry-cake/

Pumpkin Dessert

Nutrition

Calories

4231 cal

Fat

122 g

Carbs

765 g

Protein

50 g
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Yields 12-15 servings

Pumpkin Dessert

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

    Crust
  • 1 package (18-1/4 ounces) Yellow Cake Mix
  • 1/2 cup Butter, melted
  • 1 Egg
  • Filling
  • 1 can (30 ounces) Pumpkin Pie Filling
  • 1 can (5 ounces) Evaporated Milk
  • 2 Eggs, lightly beaten
  • Topping
  • 1/2 cup Sugar
  • 1/4 cup All-purpose Flour
  • 3 teaspoons Ground Cinnamon

Instructions

  1. Preheat oven to 350F
  2. Crust
  3. In a large bowl, combine the cake mix, butter and egg until crumbly.
  4. Set aside 2/3 cup for topping.
  5. Press remaining mixture into a greased 13 x 9 x 2-inch baking dish.
  6. Filling
  7. In a large bowl, combine pumpkin pie filling, milk and eggs.
  8. Pour over crust.
  9. Topping
  10. In a large bowl, combine sugar, flour, cinnamon and reserved cake crumb mixture.
  11. Sprinkle over pumpkin layer.
  12. Bake at 350F for 45-50 minutes or until top is golden brown.
  13. Cool on a wire rack for 1 hour.
  14. Cover and refrigerate at least 2 hours before serving.
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https://ugfoodbank.org/pumpkin-dessert/

Almond Teacakes

Yields 24-36 bars

Almond Teacakes

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 (18.25 ounce) package Yellow Cake Mix
  • 1 (12.5 ounces) can Almond Filling (not almond paste or marzipan)
  • 1/3 cup Butter, melted
  • 2 large Eggs
  • 1/3 cup Powdered Sugar

Instructions

  1. Preheat oven to 350F; position oven rack in the middle of oven.
  2. Spray bottom only of a 13- x 9-inch metal baking pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer on medium speed, combine half of the cake mix, the almond filling, melted butter and eggs.
  4. Mix 1-2 minutes until well blended and smooth.
  5. Stir in remaining cake mix and stir with a wooden spoon until well blended (mixture will be thick).
  6. Press dough into prepared pan.
  7. Bake at 350F for 22-25 minutes or until just set at edges.
  8. Transfer pan to wire rack and cool completely.
  9. Cut into bars.
  10. Dust with sifted powdered sugar. Decorate with sliced almonds if desired.

Notes

Almond Filling can be found in the baking section of most supermarkets. Do not confuse with almond paste or marzipan.

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https://ugfoodbank.org/almond-teacakes/

Blueberries & Oats Bars

Yields 18 servings

Blueberries & Oats Bars

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1/4 cup Sugar
  • 2 Tablespoons Cornstarch
  • 1/3 cup Water
  • 1 teaspoon Lemon Juice
  • 2-1/2 cups fresh (or frozen) Blueberries
  • 1 package (18-1/4 ounces) Yellow Cake Mix (or white)
  • 1-1/2 cups Quick-Cooking Oats, divided
  • 8 Tablespooons Cold Butter, divided
  • 1 Egg, beaten
  • 1/4 cup packed Brown Sugar

Instructions

  1. Preheat oven to 350F.
  2. In a medium saucepan, over medium heat, combine sugar and cornstarch.
  3. Gradually whisk in water and lemon juice until smooth.
  4. Bring to a boil, stirring constantly.
  5. Stir in blueberries.
  6. Cook and stir for 2 minutes or until thickened and bubbly.
  7. Remove from heat, set aside.
  8. In a large bowl, combine the cake mix and 1 cup oats.
  9. Cut in 6 tablespoons butter until crumbly.
  10. Set aside 1 cup crumb mixture for topping.
  11. Stir in beaten egg into remaining crumb mixture.
  12. Coat a 13x9x2 inch baking pan with cooking spray.
  13. Press crumb mixture into baking pan.
  14. Spread blueberry mixture over crumbs to within 1/4 inch of edges of the pan.
  15. In a bowl, combine brown sugar, remaining oats and reserved crumb mixture.
  16. Cut in remaining butter until crumbly.
  17. Sprinkle over top of pan.
  18. Bake at 350F for 30-35 minutes or until golden brown.
  19. Serve warm.

Notes

Serve warm as is, with vanilla ice cream or a dollop of whipped cream.

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https://ugfoodbank.org/blueberries-oats-bars/

Soft Oatmeal Raisin Cookies

Nutrition

Calories

116 cal

Fat

6 g

Carbs

16 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 2 dozen cookies

Soft Oatmeal Raisin Cookies

20 minPrep Time

12 minCook Time

32 minTotal Time

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Ingredients

  • 1 package (9 ounces) Yellow Cake Mix
  • 1 cup quick-cooking Oatmeal
  • 6 Tablespoons unsweetened Applesauce
  • 1 Egg
  • 2 Tablespoons Butter, melted
  • 1/2 teaspoon Apple Pie Spice (or Cinnamon)
  • 1/2 cup Raisins

Instructions

  1. In a mixing bowl, combine the first six ingredients; beat until blended
  2. Stir in raisins
  3. Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets
  4. Bake at 375F for 10-12 minutes or until the edges are lightly browned
  5. Remove from oven and cool for 5 minutes on baking sheet
  6. Remove to wire rack to cool completely

Notes

The applesauce keeps the cookies soft and moist. Store leftovers in the refrigerator (if there are any)!

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https://ugfoodbank.org/soft-oatmeal-raisin-cookies/