Although it’s March and spring is only days away, there will be some more cold weather and don’t be surprised if there are still some snowflakes in the forecast. All this means that warm, comfort food will remain on the menu for the next several weeks. And what better to top off a cold blustery day in March than a tasty warm dessert

Recipes featured this week from Taste of Home are not only tasty, but provide a surprise treat for the evening meal. Most are old recipes with a new twist.

MILK CAKE

INGREDIENTS

1/2 cup whole milk

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs, room temperature

1 teaspoon vanilla extract

1 cup sugar

TOPPING:

1/3 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons butter, softened

2 tablespoons whole milk

1 cup sweetened shredded coconut

DIRECTIONS

Scald milk; set aside. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-inch cast-iron skillet.

Bake at 350° for 25-30 minutes or until the cake springs back when lightly touched. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 inches from the heat until topping bubbles and turns golden brown. Serve warm.

APPLE CRISP

INGREDIENTS

1 cup all-purpose flour

3/4 cup rolled oats

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, softened

4 cups chopped peeled apples

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

Vanilla ice cream, optional

DIRECTIONS

Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-quart baking dish or a 9-inch square baking pan. Cover with apples.

In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.

Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

BREAD PUDDING

INGREDIENTS

2 large eggs, room temperature

2 cups whole milk

1/4 cup butter, cubed

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

4-1/2 to 5 cups soft bread cubes (about 9 slices)

1/2 cup raisins, optional

VANILLA SAUCE:

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1-2/3 cups cold water

3 tablespoons butter

2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

DIRECTIONS

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and raisins if desired; stir gently.

Pour into a well-greased 11×7-inch baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes.

Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

PINEAPPLE UPSIDE

DOWN DUMP CAKE

INGREDIENTS

3/4 cup butter, divided

2/3 cup packed brown sugar

1 jar (6 ounces) maraschino cherries, drained

1/2 cup chopped pecans, toasted

1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained

1 package yellow cake mix (regular size)

Vanilla ice cream, optional

DIRECTIONS

In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-quart slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.

Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)

Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

PECAN PIE COBBLER

INGREDIENTS

1/2 cup butter, cubed

1 cup plus 2 tablespoons all-purpose flour

3/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

2/3 cup 2% milk

1 teaspoon vanilla extract

1-1/2 cups coarsely chopped pecans

1 cup packed brown sugar

3/4 cup brickle toffee bits

1-1/2 cups boiling water

Vanilla ice cream, optional

DIRECTIONS

Preheat oven to 350°. Place butter in a 13×9-inch baking pan; heat pan in oven 3-5 minutes or until butter is melted. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined.

Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.