Recipes

We receive many requests for recipes of the best snacks and desserts that are served at the Quad County Metric and the Lake Nockamixon Century! So here they are. Enjoy!

  1. CARB Bars
  2. Pumpkin Cobbler
  3. Pecan Pie
  4. Cherry Cheese Pie
  5. Key Lime Pie
  6. Pecan Lace Sandwich Cookies with Orange Buttercream
  7. Peanut Butter Chocolate Bars
  8. No-bake energy bars
  9. Monkey Bread

CARB Bars

These bars were served at several rest stops. Recipe provided by Jack Elias.

Prep Time: 10 minutes.
Skill: No Experience Required
Ready In: 13 minutes.
Serves: 30

Ingredients:

1 cup light corn syrup
1 cup sugar
3/4 cup reduced-fat peanut butter (or substitute regular peanut butter)
4 cups POST GRAPE-NUTS® Brand Cereal

NOTE: To use an entire 24-ounce box of Grape-Nuts, multiply all ingredients by 1.5.

Preparation:

CHOOSE microwave or stove-top preparation:

MICROWAVE: MIX corn syrup, sugar and peanut butter in large microwavable bowl.  Microwave on HIGH 2 minutes or until mixture just boils, stirring every minute. Add cereal; mix to coat well.

STOVE-TOP: MIX corn syrup, sugar and peanut butter in large pot.  Cook uncovered on MEDIUM heat until mixture just boils, stirring every minute. Remove from heat; add cereal; mix to coat well.

PRESS firmly into foil-lined 13x9-inch pan lightly sprayed with no stick cooking spray.  Cool.  Cut into bars.

The Carb Bars served at the Mexican Metric were made using the stove-top method with regular (not reduced-fat) peanut butter.

Nutrition Info (per Serving, using reduced-fat peanut butter)

Calories: 150; Total Fat: 2.5g; Saturated Fat:
0.5g; Cholesterol: 0mg; Sodium: 150mg; Total
Carbohydrate: 30g; Dietary Fiber: 2g; Sugars: 14g;
Protein: 3g; Vitamin A: 2% DV ; Vitamin C: 0% DV ;
Calcium: 0% DV ; Iron: 20% DV

Grape-Nuts Cereal is a registered trade mark of Kraft Foods Inc.

Pumpkin Cobbler

Preheat oven to 350F
Mix together:
Large 30 oz can of pumpkin pie filling that says "Just Add Milk and Eggs" (this is spicier than the standard canned pumpkin)

4 large eggs, beaten
13 oz. evaporated milk

Beat eggs in a mixing bowl with whisk.
Add pumpkin and milk and mix together completely.
Pour into ungreased 13x9 pan.
Sprinkle one box of dry yellow cake mix on top
Melt 1 cup of butter or margarine and pour over dry cake mix (some will sink - don't worry)
Sprinkle liberally with brown sugar
Bake ~55-65 minutes (don't let the brown sugar burn)

Can be eaten warm, cold, and re-heated (oven or microwave).  I have never frozen, but think would be okay after baked.  After thawing, it might be a little watery, but pour off any residual moisture.

It can't get any easier.  Now you know my secret!

(Contributed by Linda Mueller from the Quad and Nock baked goods)

Pecan Pie

3 eggs, slightly beaten
1 cup Karo Light or Dark Corn Syrup
1 cup sugar
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1-1/2 cups pecan halves
1 9" unbaked pastry shell

In large bowl, stir together first 5 ingredients until well blended.  Stir in pecan halves.  Pour into pastry shell.
Bake in 350F oven for 50-55 minutes or until knife inserted halfway in center of pie comes out clean.  Cool.

If baking more than one pie at the same time, cooking time will be extended.  Please continue to add incremental
5 minutes until pie is done.

Enjoy!

(Contributed by Linda Mueller from the Quad and Nock baked goods)

Cherry Cheese Pie

1 3-oz package cream cheese, softened
1 14-oz can sweetened condensed milk
1/3 cup reconstituted lemon juice
1 teaspoon vanilla extract
1 graham cracker ready-crust pie shell (9" deep dish is preferred)
1 21-oz can cherry pie filling, chilled

Beat cream cheese until light and fluffy.  Gradually beat in sweetened condensed milk.  Stir in lemon juice and vanilla.

Pour into pie crust.  Chill 2 hours.  Top with cherry pie filling before serving.

Enjoy!

(Contributed by Linda Mueller from the Quad and Nock baked goods)

Key Lime Pie

1 9-inch graham cracker ready crust pie shell
1 14-oz can sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice (can use other brand key lime juice, but have never tried reconstituted lemon juice)

whipped cream or cool whip

Blend condensed milk, egg yolks and lime juice until smooth.  Pour into pie shell and bake at 350F for 15 minutes.

Allow to cool for 10 minutes before refrigerating.  Top with fresh whipped cream or cool whip before serving.  Garnish with lime slices.

Enjoy!

(Contributed by Linda Mueller from the Quad and Nock baked goods)

Pecan Lace Sandwich Cookies with Orange Buttercream

Cookies
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons light corn syrup
1/3 cup all purpose flour
1 cup coarsely ground pecans (about 4 ounces)
1 teaspoon vanilla extract

Filling
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel 

For cookies:
Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

For filling:
Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.) 

Makes about 18.
Bon Appétit
December 2004

(Contributed by Chris Morris. These cookies were a big hit at the 2006 Quad County Metric).

No-Bake Energy Bars

The April 2008 issue of Liberty Sport Magazine has a recipe for no-bake energy bars (PDF 1.9 MB). Pick up a copy of Liberty Sport Magazine at Whole Foods Market or at your local bike shop.

Monkey Bread Recipe

4 cans country style refrigerator biscuits
2 cups sugar
6 tablespoons cinnamon
¾ cup butter
Optional: chopped nuts

Preheat oven to 350 degrees.
Grease tube pan (I used Bundt cake pan)

Cut biscuits from 3 of 4 cans into quarters
Shake in mixture of 1c sugar/6 tbsp cinnamon
Put all contents into tube pan
Melt butter and pour over dough
Sprinkle remaining 1c sugar
Cut remaining biscuits into quarters and place in pan
Optional: Sprinkle with chopped nuts

Bake at 350 degrees for 40 minutes.
Cool 8-10 minutes and remove from pan.

(Contributed by Sharon Sizgorich)

This page was updated on 5/18/2008 by Jack Elias, Webmaster.