Zucchini fritters
Recipe submitted by Deb Lahr
• 1 cup grated zucchini, patted dry
• 1 teaspoon salt
• 1/2 cup flour
• 1/4 teaspoon pepper
• 1/2 cup French fried onions
Mix together zucchini, salt, pepper, flour. Fold in French fried onions. Heat a small amount of oil in frying pan and form batter into eight or nine balls. Place a few in fry pan and flatten. Cook 7-8 minutes. Flip over and cook the other side. Serve with maple syrup.
• 1 teaspoon salt
• 1/2 cup flour
• 1/4 teaspoon pepper
• 1/2 cup French fried onions
Mix together zucchini, salt, pepper, flour. Fold in French fried onions. Heat a small amount of oil in frying pan and form batter into eight or nine balls. Place a few in fry pan and flatten. Cook 7-8 minutes. Flip over and cook the other side. Serve with maple syrup.
Chocolate banana cake
Recipe submitted by Deb Lahr
• 2 ripe medium bananas
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened baking cocoa
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 teaspoon baking soda
• 1 tsp white vinegar
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Place bananas in ungreased 8-inch square pan and mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened baking cocoa
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 teaspoon baking soda
• 1 tsp white vinegar
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Place bananas in ungreased 8-inch square pan and mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
Soft chocolate chip cookies
Recipe submitted by Regine Muellner
• 1 pie crust
• 1 cup raisins
• 1 cup water
• 2 tablespoons butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts, chopped
Wash raisins and place in saucepan with the cup of water. Cover and cook for 2 minutes. Set aside and allow to cool. Meanwhile, beat butter, sugar, eggs and milk. Mix well. Add in raisins and nuts. Pour into unbaked pie crust and bake at 350 degrees for 45 to 55 minutes.
• 1 cup raisins
• 1 cup water
• 2 tablespoons butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts, chopped
Wash raisins and place in saucepan with the cup of water. Cover and cook for 2 minutes. Set aside and allow to cool. Meanwhile, beat butter, sugar, eggs and milk. Mix well. Add in raisins and nuts. Pour into unbaked pie crust and bake at 350 degrees for 45 to 55 minutes.
Chocolate chip muffins
Recipe submitted by Sherry Bertram
• 1 box devil’s food cake mix
• 1 (3.9-ounce) package instant chocolate pudding
• 3/4 cup vanilla yogurt
• 3/4 cup water
• 1/2 cup oil
• 3 eggs
• 2 cups chocolate chips
Mix together. Pour in muffin tins lined with muffin cups. Bake at 400 degrees for 20-25 minutes.
• 1 (3.9-ounce) package instant chocolate pudding
• 3/4 cup vanilla yogurt
• 3/4 cup water
• 1/2 cup oil
• 3 eggs
• 2 cups chocolate chips
Mix together. Pour in muffin tins lined with muffin cups. Bake at 400 degrees for 20-25 minutes.
Soft chocolate chip cookies
Recipe submitted by Sherry Bertram
• 1 cup chocolate chips
• 3/4 cup butter
• 2 eggs
• 1 teaspoon baking soda dissolved in 4 tablespoons hot water
• 1 cup brown sugar
• Dash of salt
• 1 teaspoon vanilla
• 2 1/2 cups flour
Mix together, form into cookies on baking sheet and bake at 350 degrees for 10-12 minutes.
• 3/4 cup butter
• 2 eggs
• 1 teaspoon baking soda dissolved in 4 tablespoons hot water
• 1 cup brown sugar
• Dash of salt
• 1 teaspoon vanilla
• 2 1/2 cups flour
Mix together, form into cookies on baking sheet and bake at 350 degrees for 10-12 minutes.
Chocolate chip oatmeal cookies
Recipe submitted by Carrie Bailey
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups quick cooking oats
• 1 1/2 cups flour
• 1 package instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (optional)
In a large bowl, cream butter and sugars together until fluffy. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
Preheat oven to 375 degrees. Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from baking sheet to cooling rack.
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups quick cooking oats
• 1 1/2 cups flour
• 1 package instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (optional)
In a large bowl, cream butter and sugars together until fluffy. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
Preheat oven to 375 degrees. Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from baking sheet to cooling rack.
Rhubarb dump cake
Recipe submitted by Becky Christen
• 1 pound rhubarb cut into
• 1/4-inch pieces (3-4 cups)
• 1 cup white sugar
• 1 3-ounce package of strawberry Jell-o
• 1 package yellow cake mix
• 1 cup of water
• 1/4 cup melted butter
Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Spread rhubarb evenly on the bottom of the pan. Sprinkle sugar over rhubarb, followed by Jell-o and then the cake mix. Pour water and melted butter over the top. Do not stir. Bake for 45 minutes or until rhubarb is tender.
• 1/4-inch pieces (3-4 cups)
• 1 cup white sugar
• 1 3-ounce package of strawberry Jell-o
• 1 package yellow cake mix
• 1 cup of water
• 1/4 cup melted butter
Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Spread rhubarb evenly on the bottom of the pan. Sprinkle sugar over rhubarb, followed by Jell-o and then the cake mix. Pour water and melted butter over the top. Do not stir. Bake for 45 minutes or until rhubarb is tender.
Raspberry chiffon pie
Recipe submitted by Becky Christen
• 1 pie crust
• 10 ounces frozen raspberries or strawberries
• 3-ounce package raspberry or strawberry Jell-o
• 3/4 cup boiling water
• 2 teaspoons lemon juice
• 2/3 cup fruit-juice water
• Dash of salt
• 2 egg whites
• 1/4 cup sugar
Bake pie crust according to package directions. Thaw and drain the raspberries or strawberries, saving the fruit juices for later. Combine the Jell-o and boiling water; stir until dissolved. Add lemon juice and fruit-juice water to the Jell-o; stir gently to combine. Chill until partially set. Remove from refrigerator and beat until soft peaks form. Then fold in drained berries. In a separate bowl, combine dash of salt and egg whites. Beat until soft peaks form, slowly adding in 1/4 cup sugar. Continue beating until stiff peaks form. Fold into berry mixture. Pour into cooled pie crust and chill until ready to serve.
• 10 ounces frozen raspberries or strawberries
• 3-ounce package raspberry or strawberry Jell-o
• 3/4 cup boiling water
• 2 teaspoons lemon juice
• 2/3 cup fruit-juice water
• Dash of salt
• 2 egg whites
• 1/4 cup sugar
Bake pie crust according to package directions. Thaw and drain the raspberries or strawberries, saving the fruit juices for later. Combine the Jell-o and boiling water; stir until dissolved. Add lemon juice and fruit-juice water to the Jell-o; stir gently to combine. Chill until partially set. Remove from refrigerator and beat until soft peaks form. Then fold in drained berries. In a separate bowl, combine dash of salt and egg whites. Beat until soft peaks form, slowly adding in 1/4 cup sugar. Continue beating until stiff peaks form. Fold into berry mixture. Pour into cooled pie crust and chill until ready to serve.
Chocolate zucchini cake
Recipe submitted by Becky Christen
Cake:
• 1/2 cup butter
• 2 cups zucchini
• 1/2 cup oil
• 1 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 2 1/2 cups flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
Topping:
• 1/2 cup chocolate chips
• 1/4 cup brown sugar
Preheat oven to 350 degrees. Grease a 9-by-13 pan and set aside. Mix all cake ingredients together. Pour into pan and bake for 10 minutes. While that is baking, mix chocolate chips and brown sugar together for the topping. After cake has baked for 10 minutes, sprinkle the topping evenly on top of cake and bake for an additional 15 to 20 minutes.
• 1/2 cup butter
• 2 cups zucchini
• 1/2 cup oil
• 1 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 2 1/2 cups flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
Topping:
• 1/2 cup chocolate chips
• 1/4 cup brown sugar
Preheat oven to 350 degrees. Grease a 9-by-13 pan and set aside. Mix all cake ingredients together. Pour into pan and bake for 10 minutes. While that is baking, mix chocolate chips and brown sugar together for the topping. After cake has baked for 10 minutes, sprinkle the topping evenly on top of cake and bake for an additional 15 to 20 minutes.
Homemade marshmallow crème
Recipe submitted by Edna Fern Miller
• 3 egg whites
• 2 cups light Karo syrup
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
In a large bowl, beat egg whites until fluffy. Add Karo syrup and salt; beat 10 minutes until thick. Add confectioners’ sugar and vanilla and beat until blended.
• 2 cups light Karo syrup
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
In a large bowl, beat egg whites until fluffy. Add Karo syrup and salt; beat 10 minutes until thick. Add confectioners’ sugar and vanilla and beat until blended.
Rhubarb cake with butter sauce
Recipe submitted by Karen Harakel
• 4 cups flour
• 2 cups sugar
• 4 teaspoons baking powder
• 1/2 tsp. salt
• 2 cups milk
• 6 tablespoons melted butter
• 4 cups diced rhubarb
• Combine and pour into greased 9 x 13 pan. Bake at 350 degrees for 45 minutes or until cake springs back. Remove from oven and let cool.
Butter sauce:
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup heavy cream
Combine in small saucepan; bring to a boil over medium heat and boil for one minute, stirring often. Cool slightly and then cut cake and ladle sauce over the top of the sliced piece.
• 2 cups sugar
• 4 teaspoons baking powder
• 1/2 tsp. salt
• 2 cups milk
• 6 tablespoons melted butter
• 4 cups diced rhubarb
• Combine and pour into greased 9 x 13 pan. Bake at 350 degrees for 45 minutes or until cake springs back. Remove from oven and let cool.
Butter sauce:
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup heavy cream
Combine in small saucepan; bring to a boil over medium heat and boil for one minute, stirring often. Cool slightly and then cut cake and ladle sauce over the top of the sliced piece.
Amish Rhubarb Jam
Recipe submitted by Karen Harakel
• 4 cups diced rhubarb
• 2 cups sugar
• 14-ounce can crushed pineapple with juice
• 3-ounce box strawberry Jell-O, unprepared
Cook rhubarb with sugar for 12 minutes, mixture will be boiling. Add pineapple and juice and cook an additional three minutes. Add Jell-O powder and mix until well combined. Pour mixture into hot jars and seal.
• 2 cups sugar
• 14-ounce can crushed pineapple with juice
• 3-ounce box strawberry Jell-O, unprepared
Cook rhubarb with sugar for 12 minutes, mixture will be boiling. Add pineapple and juice and cook an additional three minutes. Add Jell-O powder and mix until well combined. Pour mixture into hot jars and seal.
John Deere Salad
Recipe submitted by Karen Harakel
• 1 large box lime Jell-O
• 2 cups boiling water
• 2 cans lemon pie filling
• 4-ounce box of instant Jell-O lemon pudding
• 1 cup milk
• 8 ounces Cool Whip
Combine lime Jell-O and boiling water; mix well. Pour into 9 x 13 pan and chill until set. Spread lemon pie filling over Jell-O. Mix pudding package and milk until thickened. Fold in Cool Whip. Spread over pie filling and cool until ready to serve.
• 2 cups boiling water
• 2 cans lemon pie filling
• 4-ounce box of instant Jell-O lemon pudding
• 1 cup milk
• 8 ounces Cool Whip
Combine lime Jell-O and boiling water; mix well. Pour into 9 x 13 pan and chill until set. Spread lemon pie filling over Jell-O. Mix pudding package and milk until thickened. Fold in Cool Whip. Spread over pie filling and cool until ready to serve.
Rhubarb Custard Pie
Recipe submitted by Karen Harakel
• 3 1/2 cups thinly diced rhubarb
• 1/3 cup flour
• 1 1/2cups sugar
• 1/4 teaspoon nutmeg
• 2 eggs beaten
• 3 tablespoons milk or cream
• 2 tablespoons butter
• 9-inch deep dish unbaked pie crust
Mix flour, sugar, nutmeg, eggs and milk until well blended. Add rhubarb and mix well until covered. Pour into unbaked pie crust. Place pats of butter on top. Bake at 375 degrees for 60 minutes.
• 1/3 cup flour
• 1 1/2cups sugar
• 1/4 teaspoon nutmeg
• 2 eggs beaten
• 3 tablespoons milk or cream
• 2 tablespoons butter
• 9-inch deep dish unbaked pie crust
Mix flour, sugar, nutmeg, eggs and milk until well blended. Add rhubarb and mix well until covered. Pour into unbaked pie crust. Place pats of butter on top. Bake at 375 degrees for 60 minutes.
Super Easy Rhubarb Cake
Recipe submitted by Karen Harakel
• 4 cups diced rhubarb
• 1 package yellow cake mix
• 1 1/2 cups sugar
• 1 pint of Half and Half
Dice rhubarb, mix with sugar and set aside. Prepare cake mix according to directions. Pour cake mix into greased 9 x 13 pan. Sprinkle rhubarb and sugar mixture over the top of the cake batter. Do not mix. Pour Half and Half over top of rhubarb. Do not mix. Bake at 350 degrees for 60 minutes. Cool and serve with vanilla ice cream or fresh whipped cream.
• 1 package yellow cake mix
• 1 1/2 cups sugar
• 1 pint of Half and Half
Dice rhubarb, mix with sugar and set aside. Prepare cake mix according to directions. Pour cake mix into greased 9 x 13 pan. Sprinkle rhubarb and sugar mixture over the top of the cake batter. Do not mix. Pour Half and Half over top of rhubarb. Do not mix. Bake at 350 degrees for 60 minutes. Cool and serve with vanilla ice cream or fresh whipped cream.
Rhubarb Cookies
Recipe submitted by Karen Harakel
• 1 cup brown sugar
• 1/2 cup softened butter
• 1 teaspoon vanilla
• 1 large egg
• 1-3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely chopped raw rhubarb
• Optional: 1/2 cup chopped nuts
Mix all ingredients well. Scoop onto cookie sheet. Bake at 350 degrees for 14 minutes.
• 1/2 cup softened butter
• 1 teaspoon vanilla
• 1 large egg
• 1-3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely chopped raw rhubarb
• Optional: 1/2 cup chopped nuts
Mix all ingredients well. Scoop onto cookie sheet. Bake at 350 degrees for 14 minutes.
Cinnamon Nutella Treats
Recipe submitted by Grace Jeurissen
Warning: tasty but messy
• Loaf of bread
• 1 jar (13 ounces) Nutella
• Butter
• Vegetable oil (for frying)
• 1/4 cup cinnamon
• 1/4 cup sugar
Take individual slices of bread and cut off crusts. Flatten bread with a rolling pin. Butter one side well. Spread Nutella on the other side of the bread. Roll Nutella inside the slice and pinch ends. On medium-high heat, warm vegetable oil in pan, roughly 1/4 inch deep. This works like a deep fryer and works best in cast iron pan. (WARNING: oil will be hot) Set Nuttella treat in oil cook until golden brown. Remove from oil with mesh ladle and set to cool on paper towels for a few seconds. Mix cinnamon and sugar in wide bowl or on a plate. Roll Nutella treat in cinnamon sugar mix and serve.
• Loaf of bread
• 1 jar (13 ounces) Nutella
• Butter
• Vegetable oil (for frying)
• 1/4 cup cinnamon
• 1/4 cup sugar
Take individual slices of bread and cut off crusts. Flatten bread with a rolling pin. Butter one side well. Spread Nutella on the other side of the bread. Roll Nutella inside the slice and pinch ends. On medium-high heat, warm vegetable oil in pan, roughly 1/4 inch deep. This works like a deep fryer and works best in cast iron pan. (WARNING: oil will be hot) Set Nuttella treat in oil cook until golden brown. Remove from oil with mesh ladle and set to cool on paper towels for a few seconds. Mix cinnamon and sugar in wide bowl or on a plate. Roll Nutella treat in cinnamon sugar mix and serve.
Ginger Snaps
Recipe submitted by Juliann Doucette
• 2 cups flour
• 1 teaspoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• Sugar to roll cookies in
Preheat oven to 350 F. Mix together the dry ingredients. Inn separate bowl, cream shortening and sugar, add egg and molasses. Stir in dry ingredients. Roll into small balls, roll in sugar to coat. Place on ungreased cookie sheets two inches apart. Bake 12-15 minutes. Cool on wire rack and store in tight container.
• 1 teaspoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• Sugar to roll cookies in
Preheat oven to 350 F. Mix together the dry ingredients. Inn separate bowl, cream shortening and sugar, add egg and molasses. Stir in dry ingredients. Roll into small balls, roll in sugar to coat. Place on ungreased cookie sheets two inches apart. Bake 12-15 minutes. Cool on wire rack and store in tight container.
Crunchy Peanut Bark
Recipe submitted by Juliann Doucette
• 2 pounds white candy coating, chopped
• 1 cup peanut butter
• 3 cups Rice Krispies
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows
In large microwave bowl, melt candy coating at half power until melted. Stir in remaining ingredients. Drop large spoonfuls of mix on wok paper. Let cool then break apart. Store in tight container once cooled.
• 1 cup peanut butter
• 3 cups Rice Krispies
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows
In large microwave bowl, melt candy coating at half power until melted. Stir in remaining ingredients. Drop large spoonfuls of mix on wok paper. Let cool then break apart. Store in tight container once cooled.
Delicious Cookies
Recipe submitted by Juliann Doucette
• 1 cup butter
• 1 cup Crisco oil
• 1 cup white sugar
• 1 cup brown sugar
• 1 egg
• 1 cup coconut flakes
• 1 cup Rice Krispies
• 1/2 cup chopped nuts
• 2-1/2 cups flour
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
Preheat oven to 350 F. Mix and beat butter, oil and sugar together. Add egg and vanilla. Stir the flour and spices together in separate bowl. Add to creamed sugar mixture; stir well. Add coconut, Rice Krispies and nuts. Roll in to walnut sized balls and place on an ungreased cookie sheet, two inches apart. You can press down some with a fork. Bake 10-12 minutes.
• 1 cup Crisco oil
• 1 cup white sugar
• 1 cup brown sugar
• 1 egg
• 1 cup coconut flakes
• 1 cup Rice Krispies
• 1/2 cup chopped nuts
• 2-1/2 cups flour
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
Preheat oven to 350 F. Mix and beat butter, oil and sugar together. Add egg and vanilla. Stir the flour and spices together in separate bowl. Add to creamed sugar mixture; stir well. Add coconut, Rice Krispies and nuts. Roll in to walnut sized balls and place on an ungreased cookie sheet, two inches apart. You can press down some with a fork. Bake 10-12 minutes.