Desserts without an oven

I’ve been collecting these recipes for the perfect time: when I don’t have any extra time but am craving a sweet treat. It usually hits when we’re in the middle of harvest season, and I can’t wait long enough for something to bake without it burning. The first two recipes are quick desserts made without an oven. The two candy treat recipes take a bit longer but taste so good on late-night duties running chopper boxes or grain carts. It’s a little extra sugar to keep you awake. Enjoy and be safe.

PUMPKIN CRUNCH PARFAITS

3/4 cup milk

1 package (3.4 ounces) instant vanilla pudding mix

2 cups whipped topping (or make your own whipped cream)

1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice (mix of cinnamon, ginger and cloves)

1 cup chopped pecans

32 gingersnap cookies, crushed (about 1 ½ cups)

In a large bowl, beat milk and pudding mix on low speed two minutes; stir in whipped topping, pumpkin and pie spices. Fold in chopped pecans. Spoon half the mixture into six parfait glasses; top with half the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

CHOCOLATE CREAM PIE

2 packages (8 ounces) cream cheese, softened

2 packages hot chocolate mix

1/4 cup sour cream

1/4 cup cocoa

1/4 cup whipping cream

1 cup powdered sugar

1 teaspoon vanilla extract

Graham cracker pie crust

Mini marshmallows and chocolate chips as garnish

Mix first seven ingredients until creamy and then spoon into pie shell. Top with whipped cream or whipped topping; freeze. Top with chocolate chips and mini marshmallows before cutting.

CRANBERRY BUTTER CRUNCH BARK

1 1/2 teaspoons plus 1 cup butter, divided

1 cup sugar

3 tablespoons water

8 cups chopped white candy coating (about 3 pounds)

3 cups dried cranberries

Grease a 15-by-10-by-1 pan with ½ teaspoon butter; set aside. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290 degrees (soft-crack stage). Pour into prepared pan, not scraping sides of saucepan. Refrigerate one hour or until hard.

Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside.

Butter two 15-by-10-by-1 pans with remaining 1 teaspoon butter; set aside. In a microwave, melt 4 cups white candy coating. Stir in 1 1/2 cups dried cranberries and half the toffee pieces. Pour into one prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces and pour into second pan. Refrigerate until firm. Break into pieces to serve.

BUTTERSCOTCH FUDGE

1 teaspoon plus 2 tablespoons butter, divided

1 2/3 cups sugar

2/3 cup evaporated milk

1/2 teaspoon salt

2 cups miniature marshmallows

1 package (10-11 ounces) butterscotch chips

1/2 cup chopped walnuts, toasted

1 teaspoon maple flavoring

Line an 8-inch square pan with foil and grease with 1 teaspoon butter; set aside. In a large saucepan, combine sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil five minutes, stirring constantly. Remove from heat; add marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set. Using foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in airtight container at room temperature.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.