Join the NSSO History of Serro Scotty Resources we have found and used Pictures of Scotty projects Upcoming events and pictures from previous events Monthly newsletters of the NSSO Buy Scotty apparal and more fun stuff Contact Us
Ovenette Recipes

Marlee's Heartache Cookies

This recipe won the fourth-ever Ovenette Cook-off at the National Scotty Rally in 2010

Use the receipe found on Nestle's chocolate chip bags only substitute butter-flavored Crisco for the butter shown.

Marlee added walnuts on top, but you may also use pecans.

Bake cookies according to chip package and your type of Ovenette instructions. When cool, frost and add nuts, if desired.

Frosting:

2 8 oz. cream cheese, softened
1 # box of confectioners sugar
1 stick of butter
1 t. vanilla

Whip above ingredients until creamy and frost cooled cookies. Sprinkle with nuts, if desired.


Mabel's Filled Cupcakes

This recipe won the third-ever Ovenette Cook-off at the National Scotty Rally in 2009, Mabel's second time winning. She added frosting spider webs and tiny plastic spiders. They were labeled as "Spooky Cupcakes - Spiders Not Eatable" Everyone loved them!

1 chocolate cake mix
1 8 oz. cream cheese, softened
1/3 cup sugar
1 egg
dash of salt
6 oz. mini chocolate chips
2 cans chocolate fudge frosting

Filled Cupcakes

Preheat ovenette to 350

Combine cream cheese and sugar, creaming until light and fluffy. Add egg and dash of salt, beating well. Stir in chocolate chips and set aside.

Make cake mix according to instructions on box. Spoon batter into small sized cupcake papers - double up the papers. Fill cups slightly more than half full. Drop about 1/2 a teaspoon of the cream cheese filling into the center of each cup. Put a scant teaspoon of cake mix on top. Put cupcakes in a foil cake pan, or the cake pan that came with your ovenette, if you have it. They'll bake very quickly so check them often. Cool in pan and then frost with canned frosting.


Marlee's Ovenette Apple Cake (second place winner, 2009)

1 3/4 cups flour
2 1/2 t baking power
1/2 cup sugar                
3/4 t salt                
1 egg               
3/4 cup milk                
1/3 cup oil             
1 t vanilla                
1 cup apple pie filling, mashed, minus liquid
handful of crushed walnuts

Sift dry ingredients.  Combine wet ingredients in separate bowl.  Combine wet and dry ingredients and mix until just moist.  Bake at 400 degrees for 20 minutes or until it passes the toothpick test.

Frosting

1 box of confectionary sugar
1 8oz. cream cheese
1 stick of real butter


Mabel's Ovenette Best Ever Apple Crisp

1 cup sugar
1/3 cup dry milk powder
1/2 cup flour
1/4 cup rolled oats
dash salt
5 1/2 T butter

Peel and slice apples into a lightly greased 8" foil cake pan. You'll want the apples just below the rim of the pan (about 3 large apples). Add 1 cup of water. Sprinkle the top of the apples with cinnamon and 1 T of brown sugar.

Mix the above ingredients and sprinkle over top of the apples. Bake in the Ovenette at 350 for about 35-45 minutes or until top is a golden brown and apples are done. Mabel likes this slightly warm with a dollop of Cool Whip on top!


Mabel's Ovenette Hawaiian Coffeecake

1 1/2 cups self-rising flour
1/2 cup sugar
1 8 oz. can crushed pineapple w/juice
1 egg beaten
1/4 cup vegetable oil

Mix all together until flour is blended and pour into a greased 8" cake dish.

Mix 1/2 cup coconut with 1/2 cup brown sugar and 2 T of softened butter. Sprinkle over top of batter. Bake in the Ovenette at 350 for 25 minutes or until top is a golden brown and center is done. Mabel says she prefers this warm with a big glass of milk!


Mabel's Ovenette Peach Cobbler

This recipe won the first ever Ovenette Cook-off in 2007 - made using fresh Michigan Blueberries!

Melt 1/3 cup of butter in the cake pan

2/3 cup self-rising flour
2/3 cup sugar
2/3 cup milk

Ovenette Cobbler

Mix flour, sugar and milk together and pour over the melted butter. Do not mix. Add 1can of canned sliced peaches, which you have drained and diced. Add about 3T of the peach juice as well. Sprinkle another 1/4 of sugar over the top (you may add a touch of brown sugar as well--Mabel swears by it). Bake in the Ovenette at 350 for 35-40 minutes or until a golden brown. Mabel says to serve it with vanilla ice cream. She also says you may use 1 cup of your favorite fruit instead of the peaches. Canned pears is very good, as are fresh or frozen blueberries.


Mabel's Ovenette Honey Cornbread

Melt 4 T of butter in the cake pan

1 cup self-rising flour
1 cup yellow corn meal
1/4 cup sugar
1/4 cup honey
1/2 t salt
1 large egg
1 cup sour cream

Ovenette cornbread

Mix all together (batter should be slightly thicker than a cake mix-if your sour cream is quite firm, you may need to add a bit of milk) and pour over the melted butter. Do not mix. Bake in the Ovenette at 350 for 25 minutes or until a golden brown. This makes a moist, sweet cake-like cornbread. Mabel says you may omit the honey and add an additional 1/4 cup of sour cream if you don't like it so sweet.


Mabel's Ovenette Blueberry Streusel Coffeecake

Melt 4 T of butter in the cake pan

1 1/2 cup self-rising flour
1/2 cup sugar
1/4 t salt
1/2 t nutmeg
1 large egg
3/4 cup milk
1 cup fresh or frozen blueberries

Ovenette Streusel

Mix all together and fold in the blueberries. Pour 1/2 the mixture over the melted butter. Do not mix. Sprinkle with half of the streusel mixture. Add the rest of the batter and sprinkle with the remaining streusel mixture. Bake in the Ovenette at 400 for 30 minutes or until a golden brown.

Streusel Mixture
1/2 cup flour (regular)
1/4 cup brown sugar
1/2 t cinnamon
1/3 cup cold butter
Cut the butter into the dry ingredients until uniformly crumbly.


Alex's Hot Fudge Pudding Cake

Basic need other than Ovenette
2" high, 8" wide cake pan

Servings - 6
Magically makes its own fudge sauce. Serve with ice cream or whipped cream.

1-1/4 cups granulated sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup of milk
1/3 cup of butter or margarine melted
1-1/2 teaspoons vanilla abstract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Heat oven to 350 degrees. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 tablespoons of cocoa, baking powder and salt. Blend in milk, butter and vanilla; beat until smooth. Pour batter into 8" round baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4
tablespoons cocoa; sprinkle mixture evenly over batter. Pour boiling hot water over top, do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into desert dishes, spooning sauce (pudding) from bottom of pan over top.

 

National Serro Scotty Organization | Delton, Michigan 49046