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Sweet Potato Souffle

Yields 8-10 servings

Sweet Potato Souffle

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups cooked, mashed, Sweet Potatoes
  • 1 cup White Sugar
  • 1/2 teaspoon Salt
  • 1 Egg, beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Vanilla Extract
  • 1 cup packed Brown Sugar
  • 1/3 cup Flour
  • 1 cup Pecans, chopped
  • 3 Tablespoons Butter, melted

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine the sweet potatoes, white sugar, salt, egg, milk and vanilla; mix well; set aside.
  3. In a small bowl, combine the brown sugar, flour, pecans and butter; mix well.
  4. Spread the sweet potato mixture into a greased 9x9-inch baking dish.
  5. Sprinkle the brown sugar mixture over the top.
  6. Bake at 350F for 35 minutes, or until mixture is set and topping is golden brown.
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https://ugfoodbank.org/sweet-potato-souffle/

Pumpkin Dessert

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/

Peanut Butter Chocolate Chip Oatmeal Cookies

Yields Approximately 40 cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

20 minPrep Time

13 minCook Time

33 minTotal Time

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Ingredients

  • 1 cup creamy Peanut Butter
  • 1 cup Powdered Sugar
  • 1/2 cup Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Quick-Cooking Oats, uncooked
  • 2 cups Semisweet Chocolate Chips

Instructions

  1. Preheat over to 350F
  2. Line cookie sheets with parchment paper.
  3. In a large bowl using a sturdy wooden spoon, stir together peanut butter, powdered sugar, milk and vanilla extract; mixing until well blended.
  4. Stir in oats and chocolate chips.
  5. Drop by teaspoonfuls onto parchment paper lined cookie sheets.
  6. Bake for 10-13 minutes or until just set and golden at the edges.
  7. Transfer cookies to wire rack and cool completely.

Notes

Share if you must.

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https://ugfoodbank.org/peanut-butter-chocolate-chip-oatmeal-cookies/

Bread Pudding

Yields 12 servings

Bread Pudding

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 4 Eggs
  • 1-1/2 cups Sugar
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Vanilla
  • 2 Tablespoons Butter, melted
  • 3 cups Milk
  • 6 cups Bread Cubes
  • 1/2 Raisins

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl, beat together first 7 ingredients until smooth.
  3. Spray an 11x7-inch baking pan with non-stick cooking spray.
  4. Layer bread cubes and raisins into the pan.
  5. Pour egg mixture over bread.
  6. Bake for 40 minutes or until set.

Notes

A delicious way to use up slightly stale bread.

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https://ugfoodbank.org/bread-pudding/