Crockpot Reuben Dip
8 ounces corned beef, coarsely chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup Thousand Island dressing
1 cup sauerkraut, drained
2 teaspoons caraway seed
Mix all the ingredients in a 1½-quart slow cooker. Cover and cook on low for three to four hours. Serve with pumpernickel cocktail bread. Makes 4 cups.
Shirley York, Foxboro
Lemon Pound Cake with Blueberry Compote and Lemon Mascarpone Sauce
1 box Duncan Hines lemon supreme cake mix
1 — 3.9 ounce box lemon instant pudding and pie filling
1 cup water
1/2 cup vegetable oil
zest of 1 lemon
6 tablespoons lemon curd (Dickinson’s is good)
1 pint blueberries, washed
1/3 cup sugar
2 teaspoons water
Lemon mascarpone sauce:
juice of 1 lemon
1 container of mascarpone cheese
remaining jar of lemon curd
1 tablespoon milk or cream
Cake: Preheat oven to 350 degrees. Butter a 13-by-9-inch cake pan. Combine cake mix, pudding, water, oil, eggs and zest. Beat for two minutes. Transfer to pan. Loosen up curd and spoon on over top of cake. Bake for 45 minutes or until cake is done. Cool cake and cut into slices.
Compote: Simmer blueberries, sugar and water until sugar dissolves and the berries break down a little, and becomes syrup consistency.
Sauce: Blend mascarpone, milk, lemon juice and remaining lemon curd. To serve, place slice of cake on plate, spoon over lemon mascarpone sauce and top with blueberry compote. To make it fancier, cut out circle shapes with a biscuit cutter to fit in a clear glass. Layer components for a parfait.
Allison Olson, Two Harbors