WIC Dessert Recipes

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Kids can help!

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On this page: Apple Coffee Cake | Carrot Cake | Fruit Crisp | Peach Cake | Rhubarb Crisp | Oatmeal Cookies | Creamy Rice Pudding | No-Bake Peanut Butter Cookies | No-Flour Peanut Butter Cookies

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Other WIC Recipes

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Apple Coffee Cake

• No-stick cooking spray
• 4 medium apples
• 1/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg, well beaten
• 1 tsp vanilla
• 2 cups flour
• 1 Tbsp baking powder
• 1 cup milk
• 1 tsp cinnamon
• 1/4 cup sugar

To prepare:

Heat oven to 350°F. Spray 8- or 9-inch pan with no-stick cooking spray.

Peel apples, if desired. Cut apples into fourths and remove seeds. Cut each fourth into slices. Slices should equal 4 cups.

Beat butter and sugar in large bowl until smooth.
Stir in egg and vanilla.
Combine flour and baking powder.
Add flour mixture to butter mixture, alternating with milk.

Spoon half the batter into pan.

Press half the apple slices into batter.
Sprinkle with half the cinnamon and sugar.

Pour the remaining batter over the apple layer in pan.

Press remaining apple slices into batter.
Sprinkle with remaining cinnamon and sugar.

Bake for 35-40 minutes.

Servings: 6-8

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Carrot Cake

• No-stick cooking spray
• 1 spice cake mix (16-20 oz)
• 1/2 cup vegetable oil
• 3/4 cup water
• 3 eggs
• 1 tsp cinnamon
• 2 cups carrots, finely grated
• 1 can (8 oz) crushed pineapple in juice
• 1 cup nuts (optional)
• 1 cup coconut (optional)

To prepare: Heat oven to 350°F. Spray 9x13-inch pan with no-stick cooking spray.

Combine cake mix, oil, water, eggs and cinnamon
Mix according to package mixing directions.
Add carrots, pineapple with juice, nuts and coconut.
Stir gently to blend.

Pour batter into prepared pan.

Bake for 40-50 minutes or until toothpick inserted in center comes out clean.

Servings: 6-8

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Fruit Crisp

• No-stick cooking oil spray
• 4 medium apples, such as Granny Smith, Wealthy or Rome Beauty

Topping
• 2/3 cup brown sugar, firmly packed
• 1/2 cup flour
• 1/2 cup dry rolled oats
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/3 cup butter or margarine

To prepare: Heat oven to 375°F. Spray 8 or 9-inch pan with no-stick cooking spray.

Peel apples, if desired. Cut into fourths and remove seeds. Cut each fourth into slices. Slices should equal about 4 cups.

Place apple slices in prepared pan.
For topping: Mix all topping ingredients except butter in a bowl.
Cut butter into small pieces and add to bowl.
Mash mixture together until crumbly with a fork or clean fingers.
Sprinkle mixture evenly over apples.

Bake 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with whipped topping or reduced-fat ice cream. Refrigerate leftover fruit crisp.

Servings: 6

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Peach Cake

• No-stick cooking spray
• 1 cup flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1 egg
• 1/2 cup brown sugar, firmly packed
• 1/2 cup milk
• 1/2 tsp vanilla
• 1 Tbsp vegetable oil
• 1 can (15 oz) peaches in juice, drained and chopped

To prepare: Heat oven to 350°F. Spray 8-inch square baking pan with no-stick cooking spray.

Mix flour, baking powder, salt and cinnamon together in a medium bowl.
In a separate bowl, beat together egg, brown sugar, milk, vanilla and vegetable oil until well blended.
Add the egg mixture and the peaches to the bowl of dry ingredients.
Stir gently until blended. (Don’t overmix.)

Bake for 25 minutes, until toothpick inserted in middle comes out clean.

Serve warm, topped with vanilla yogurt or whipped topping, if desired. Refrigerate leftover peach cake.

Servings: 8

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Rhubarb Crisp

• No-stick cooking spray
• 4 cups rhubarb, sliced
• 2 eggs, beaten
• 1 1/2 cups sugar
• 2 Tbsp flour
• 1/4 tsp salt

For a variation, add: 1/4 tsp nutmeg

Heat oven to 350°F. Spray 9x13-inch pan with no-stick cooking spray.

Spread rhubarb slices over bottom of pan.
Mix eggs, sugar, flour, salt and nutmeg together in a medium bowl.

Pour over rhubarb.

Topping Ingredients:
• 1/2 cup flour
• 3/4 cup dry rolled oats OR quick cooking oatmeal
• 1 tsp baking soda
• 1/2 cup brown sugar, firmly packed
• 5 Tbsp butter OR margarine, chilled

Mix topping ingredients, except butter, in a medium bowl.
Cut butter into small pieces and add to bowl.
Mash mixture together until crumbly with a fork or clean fingers.
Sprinkle topping over rhubarb.

Bake for 25-30 minutes. Serve warm with vanilla yogurt or whipped topping, if desired. Refrigerate leftover rhubarb crisp.

Servings: 6-8

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Creamy Rice Pudding

• 1 and 1/2 cups water
• 1 cinnamon stick or 1/2 tsp cinnamon (optional)
• 1/2 cup dry white rice
• 1 cup milk
• 1/3 cup sugar
• 1/4 tsp salt

To prepare: Place water and cinnamon in a medium pan. Bring to a boil.

Stir in rice. Cover and cook on low heat for 20 minutes until rice is soft and water has been absorbed.

Add milk, sugar and salt. Increase heat to medium-low and cook uncovered 15 minutes until thickened. (Pudding thickens more as it cools.)

Remove cinnamon sticks. Serve warm or cold. Refrigerate leftover rice pudding.

Servings: 5

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Oatmeal Cookies

• No-stick cooking spray

Heat oven to 350°F. Spray baking sheet with no-stick cooking spray.

• 3/4 cup margarine
• 1 cup brown sugar, firmly packed
• 1/2 cup sugar
• 1 egg

Mix above ingredients in a large bowl.

• 1/4 cup water
• 1 tsp vanilla
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup flour
• 3 cups dry oatmeal
• 1 cup raisins

For a variation, add: 1 cup nuts and/or 1 cup chocolate chips

Add the rest of the ingredients listed. Mix well.

Drop by rounded teaspoons onto baking sheet.

Bake for 12-15 minutes.

Makes: 72 cookies

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No-Bake Peanut Butter Cookies

• 1/2 cup sugar
• 1/2 cup corn syrup

Mix sugar and corn syrup in a medium pan. Heat until sugar dissolves and mixture comes to a boil. Remove from heat.

• 1 cup peanut butter
• 3 cups flake cereal OR crispy rice cereal.

Add peanut butter and mix until smooth.

Stir in cereal.

Drop by spoonfuls onto waxed paper or foil. Let stand 10 minutes until firm enough to eat.

Makes: 36 cookies

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No-Flour Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1/4 cup sugar

Heat oven to 350°F.

Mix peanut butter, 1 cup sugar, egg and vanilla in a medium bowl.
Roll dough into 1-inch balls.
Roll balls in remaining 1/4 cup sugar to coat.
Place dough balls on ungreased baking sheet.
Press balls down with a fork, making a criss-cross mark.

Bake 9-11 minutes. Remove from sheet while still warm.

Makes: 24 cookies

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