Zucchini bread
Recipe submitted by Shannon Lanzrath
• 3 eggs
• 2 cups sugar
• 1 cup oil, or substitute applesauce
• 3 teaspoons vanilla
• 2 cups grated zucchini
• 3 cups flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1 cup chopped nuts, optional
Beat eggs. Add sugar, oil and vanilla. Mix well. Add zucchini and dry ingredients, and nuts if you’re using them. Pour into two greased loaf pans. Bake at 325 degrees for 60 to 75 minutes.
• 2 cups sugar
• 1 cup oil, or substitute applesauce
• 3 teaspoons vanilla
• 2 cups grated zucchini
• 3 cups flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1 cup chopped nuts, optional
Beat eggs. Add sugar, oil and vanilla. Mix well. Add zucchini and dry ingredients, and nuts if you’re using them. Pour into two greased loaf pans. Bake at 325 degrees for 60 to 75 minutes.
Sugar cookies
Recipe submitted by Shannon Lanzrath
• 1 1/4 cups sugar
• 1 cup butter
• 4 tablespoons milk
• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
Cream butter and sugar together. Add eggs, baking soda, cream of tartar, salt, vanilla and milk. Mix until all blended. Add flour and mix. Refrigerate until chilled. Take out of fridge, and let warm up just a little bit. Preheat oven to 350 degrees. Roll into 1/4 inch thick sheets using rolling pin, cut into whatever shape you want. Bake for 11-13 minutes. Let cool before you put frosting or sprinkles on top.
• 1 cup butter
• 4 tablespoons milk
• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
Cream butter and sugar together. Add eggs, baking soda, cream of tartar, salt, vanilla and milk. Mix until all blended. Add flour and mix. Refrigerate until chilled. Take out of fridge, and let warm up just a little bit. Preheat oven to 350 degrees. Roll into 1/4 inch thick sheets using rolling pin, cut into whatever shape you want. Bake for 11-13 minutes. Let cool before you put frosting or sprinkles on top.
Fool-proof pie crust
Recipe submitted by AJ Popp
• 2 cups flour
• Heavy pinch of salt
• 1/2 cup lard
• 1/2 cup butter
• 1 cup cold water
Mix it all together and either use right away or chill in the fridge for 30 minutes.
• Heavy pinch of salt
• 1/2 cup lard
• 1/2 cup butter
• 1 cup cold water
Mix it all together and either use right away or chill in the fridge for 30 minutes.
Sticky buns
Recipe submitted by AJ Popp
Makes one 9- by 13-inch pan
• 2 loaves of bread dough, either homemade or store-bought
• 1 stick salted butter
• 1 cup brown sugar, packed
• 1 cup vanilla bean ice cream
Cut bread dough into bite-sized pieces and put them into a greased baking dish. Melt butter, brown sugar and ice cream together to make caramel sauce, but do not let it boil. Pour caramel sauce over dough pieces and bake at 350 degrees for 20-22 minutes.
• 2 loaves of bread dough, either homemade or store-bought
• 1 stick salted butter
• 1 cup brown sugar, packed
• 1 cup vanilla bean ice cream
Cut bread dough into bite-sized pieces and put them into a greased baking dish. Melt butter, brown sugar and ice cream together to make caramel sauce, but do not let it boil. Pour caramel sauce over dough pieces and bake at 350 degrees for 20-22 minutes.
Chia seed pudding
Recipe submitted by Morning View Acres
• 1 cup water
• 1/4 cup chia seeds
• 1 tablespoon ground flax
• 1 banana, or fruit of your liking
• Honey or maple syrup to taste
• 1/4 cup chopped nuts of your choice
Add all ingredients to a lidded container. Shake it up and let sit for an hour or two. I have enjoyed and returned to the fridge for the following day; it keeps well for 2-3 days.
• 1/4 cup chia seeds
• 1 tablespoon ground flax
• 1 banana, or fruit of your liking
• Honey or maple syrup to taste
• 1/4 cup chopped nuts of your choice
Add all ingredients to a lidded container. Shake it up and let sit for an hour or two. I have enjoyed and returned to the fridge for the following day; it keeps well for 2-3 days.
Blackcap raspberry
fruit leather
Recipe submitted by Morning View Acres
• 1-2 cups berries of your choice
• 1/2 cup water
• 1/2 cup honey (optional)
• 2-3 cups applesauce
• 1/4 cup ground flax
• 1/4 cup chia seeds
• 1/2 cup unsweetened shredded coconut
Add berries and water to a saucepan. Cook down until seeds separate from the berry flesh. Cool and strain out seeds. Feed the seeds to the chickens or add them to the compost pile. Blend berry juice with honey or other sweetener, applesauce, ground flax, chia seeds and coconut. If the mixture feels too thick, add more applesauce. Spread on parchment paper or dehydrator sheets and dehydrate in the oven or dehydrator until dry. Cut to please you and yours.
• 1/2 cup water
• 1/2 cup honey (optional)
• 2-3 cups applesauce
• 1/4 cup ground flax
• 1/4 cup chia seeds
• 1/2 cup unsweetened shredded coconut
Add berries and water to a saucepan. Cook down until seeds separate from the berry flesh. Cool and strain out seeds. Feed the seeds to the chickens or add them to the compost pile. Blend berry juice with honey or other sweetener, applesauce, ground flax, chia seeds and coconut. If the mixture feels too thick, add more applesauce. Spread on parchment paper or dehydrator sheets and dehydrate in the oven or dehydrator until dry. Cut to please you and yours.
Applesauce cake
Recipe submitted by Steph Haakonson
• 1/2 cups butter, room temperature
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 1/2 cups applesauce
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 cup powdered sugar
• 2 teaspoons vanilla
• Small amount of heavy cream or milk
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs; beat well. Add sugar, baking soda, cinnamon, nutmeg, cloves and allspice and beat well. Add applesauce. Pour into a buttered, 9- by 13-inch pan. Bake for 30-35 minutes or until toothpick comes out clean. Let cool.
Add milk, powdered sugar and vanilla into a separate bowl and whisk together until desired glaze consistency. Top cake with glaze just prior to serving.
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 1/2 cups applesauce
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 cup powdered sugar
• 2 teaspoons vanilla
• Small amount of heavy cream or milk
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs; beat well. Add sugar, baking soda, cinnamon, nutmeg, cloves and allspice and beat well. Add applesauce. Pour into a buttered, 9- by 13-inch pan. Bake for 30-35 minutes or until toothpick comes out clean. Let cool.
Add milk, powdered sugar and vanilla into a separate bowl and whisk together until desired glaze consistency. Top cake with glaze just prior to serving.
Skillet donut
Recipe submitted by Steph Haakonson
• 1 1/2 cups flour
• 3/4 cup sugar
• Pinch of salt
• 2 tablespoons baking powder
• 1/4 cup melted lard (can substitute butter)
• 3/4 cup milk
• 2 teaspoons vanilla
Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in separate bowl. Whisk ingredients into one bowl until combined. Pour in cast-iron skillet and bake for 15-20 minutes, or until golden around the edges. Rub with butter and top with cinnamon sugar.
• 3/4 cup sugar
• Pinch of salt
• 2 tablespoons baking powder
• 1/4 cup melted lard (can substitute butter)
• 3/4 cup milk
• 2 teaspoons vanilla
Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in separate bowl. Whisk ingredients into one bowl until combined. Pour in cast-iron skillet and bake for 15-20 minutes, or until golden around the edges. Rub with butter and top with cinnamon sugar.
Blueberry dessert
Recipe submitted by Jodi Niblett
• 20 graham cracker squares, crushed
• 3/4 cup butter, melted
• 1 cup cream
• 1/2 pound marshmallows
• 1/2 cup milk
• 1 can blueberry pie filling
Line 8-inch square pan with graham cracker crumbs, saving a small amount for later, and butter. Melt marshmallows with milk and let cool. Beat cream until stiff; add marshmallows. Put about half the marshmallow mixture in a pan. Spread the can of blueberry pie mix on top. Top with the rest of the marshmallow mixture and sprinkle with the remaining crushed graham crackers.
• 3/4 cup butter, melted
• 1 cup cream
• 1/2 pound marshmallows
• 1/2 cup milk
• 1 can blueberry pie filling
Line 8-inch square pan with graham cracker crumbs, saving a small amount for later, and butter. Melt marshmallows with milk and let cool. Beat cream until stiff; add marshmallows. Put about half the marshmallow mixture in a pan. Spread the can of blueberry pie mix on top. Top with the rest of the marshmallow mixture and sprinkle with the remaining crushed graham crackers.
Crazy cake
Recipe submitted by Jodi Niblett
• 3 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/3 cup cocoa
• 1 teaspoon vanilla
• 2 tablespoons vinegar
• 3/4 cup oil
• 2 cups water
Combine flour, sugar, salt, soda and cocoa and blend together. In a 9-by-13-inch pan, pour in the flour mixture and add vanilla, vinegar and oil. Pour water over this mixture. Blend with a fork; do not beat. Bake at 350 degrees for 35-45 minutes.
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/3 cup cocoa
• 1 teaspoon vanilla
• 2 tablespoons vinegar
• 3/4 cup oil
• 2 cups water
Combine flour, sugar, salt, soda and cocoa and blend together. In a 9-by-13-inch pan, pour in the flour mixture and add vanilla, vinegar and oil. Pour water over this mixture. Blend with a fork; do not beat. Bake at 350 degrees for 35-45 minutes.
Rhubarb custard pie
Recipe submitted by Jodi Niblett
• 1 cup sugar
• 3 eggs
• 1 cup milk
• Rhubarb, chopped
• 1 unbaked pie shell
Put rhubarb in unbaked pie shell, adding enough to fill the crust but not mound it. Mix other ingredients and pour over rhubarb. Bake at 350 degrees until the custard sets.
• 3 eggs
• 1 cup milk
• Rhubarb, chopped
• 1 unbaked pie shell
Put rhubarb in unbaked pie shell, adding enough to fill the crust but not mound it. Mix other ingredients and pour over rhubarb. Bake at 350 degrees until the custard sets.
Fruitcake cookies (A.K.A. “clumps”)
Recipe submitted by Vicki Carver
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1 egg
• 2 cups flour, sifted
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup pecans
• 3/4 cup candied cherries, cut into halves
• 1 1/2 cups hazelnuts
Preheat oven to 350 degrees. Mix butter, brown sugar and egg. Add salt, baking soda, flour, vanilla extract and sour cream. Finally, add hazelnuts, pecans and candied cherries. Place dough on cookie sheet in approximately teaspoon-size balls. Bake for about 15 minutes. Place on wax paper to cool.
• 1 cup brown sugar, packed
• 1 egg
• 2 cups flour, sifted
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup pecans
• 3/4 cup candied cherries, cut into halves
• 1 1/2 cups hazelnuts
Preheat oven to 350 degrees. Mix butter, brown sugar and egg. Add salt, baking soda, flour, vanilla extract and sour cream. Finally, add hazelnuts, pecans and candied cherries. Place dough on cookie sheet in approximately teaspoon-size balls. Bake for about 15 minutes. Place on wax paper to cool.
Blueberry cream pie
Recipe submitted by Vicki Carver
• 4 cups blueberries
• 2/3 cup sugar
• 4 tablespoons flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup cream
• 1 pie crust, can be store-bought or homemade
Mix blueberries, sugar, flour, salt, cinnamon and cream together and pour into unbaked crust. Bake at 400 degrees for 35-45 minutes. If using frozen berries, reduce temperature to 375 degrees and bake for 45-55 minutes.
• 2/3 cup sugar
• 4 tablespoons flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup cream
• 1 pie crust, can be store-bought or homemade
Mix blueberries, sugar, flour, salt, cinnamon and cream together and pour into unbaked crust. Bake at 400 degrees for 35-45 minutes. If using frozen berries, reduce temperature to 375 degrees and bake for 45-55 minutes.
Almond bars
Recipe submitted by Julia Dabbs
• 1 cup butter, softened
• 3/4 cup white sugar
• 1/2 cup light brown sugar, packed
• 2 cups all-purpose flour — can substitute Bob’s Red Mill 1-2 gluten-free flour
• 1 teaspoon almond extract
• 1 egg, separated
• 1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease a 9- by 13-inch pan, or line with parchment paper. Using a mixer, cream butter, white and brown sugar and almond extract. Cream well. Sift and add flour to the mixture and mix well. Separate the egg; add the yolk to the dough and mix again. Spread into the pan and glaze some of the lightly beaten egg white. Don’t use all of it, just enough to cover dough surface; discard the rest. Sprinkle with sliced almonds. Bake approximately 20 minutes.
• 3/4 cup white sugar
• 1/2 cup light brown sugar, packed
• 2 cups all-purpose flour — can substitute Bob’s Red Mill 1-2 gluten-free flour
• 1 teaspoon almond extract
• 1 egg, separated
• 1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease a 9- by 13-inch pan, or line with parchment paper. Using a mixer, cream butter, white and brown sugar and almond extract. Cream well. Sift and add flour to the mixture and mix well. Separate the egg; add the yolk to the dough and mix again. Spread into the pan and glaze some of the lightly beaten egg white. Don’t use all of it, just enough to cover dough surface; discard the rest. Sprinkle with sliced almonds. Bake approximately 20 minutes.
Danish puff
Recipe submitted by Julia Dabbs
This recipe makes two long “puffs,” which yield 5-6 servings each
Puff:
• 1 cup butter
• 2 cups all-purpose flour — can substitute Bob’s Red Mill 1-2 gluten-free flour
• 1 cup and 2 tablespoons water
• 1 teaspoon almond extract
• 3 eggs
• Sliced almonds
Powdered sugar glaze:
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla or almond extract
• 1-2 tablespoons warm water or warm milk/cream
Turn oven on to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into a ball and divide into two equal parts. Pat/spread each half into a rectangle, approximately 12 inches by 3 inches, on ungreased cookie sheet. Place 3 inches apart.
Heat 1/2 cup butter and 1 cup water to rolling boil, remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about one minute, remove from heat. Add eggs; beat until smooth and glossy. Spread half the topping over each rectangle. Bake until topping is crisp and light brown, about 45 minutes. Cool. Topping will shrink and fall, forming a custard-like top.
For powdered sugar glaze, combine the powdered sugar and vanilla or almond extract. Stir in warm water or warm milk/cream until glaze is desired consistency. Spread on puffs, and top with sliced almonds.
Puff:
• 1 cup butter
• 2 cups all-purpose flour — can substitute Bob’s Red Mill 1-2 gluten-free flour
• 1 cup and 2 tablespoons water
• 1 teaspoon almond extract
• 3 eggs
• Sliced almonds
Powdered sugar glaze:
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla or almond extract
• 1-2 tablespoons warm water or warm milk/cream
Turn oven on to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into a ball and divide into two equal parts. Pat/spread each half into a rectangle, approximately 12 inches by 3 inches, on ungreased cookie sheet. Place 3 inches apart.
Heat 1/2 cup butter and 1 cup water to rolling boil, remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about one minute, remove from heat. Add eggs; beat until smooth and glossy. Spread half the topping over each rectangle. Bake until topping is crisp and light brown, about 45 minutes. Cool. Topping will shrink and fall, forming a custard-like top.
For powdered sugar glaze, combine the powdered sugar and vanilla or almond extract. Stir in warm water or warm milk/cream until glaze is desired consistency. Spread on puffs, and top with sliced almonds.
Madge Strivers refrigerator fruit cake
Recipe submitted by Jeanette West
• 1 pound graham cracker crumbs
• 1 pound raisins, approximately 3 1/2 cups
• 1 pound candied fruit
• 4 cups chopped walnuts
• 3/4 cup milk
• 1 bag marshmallows
Mix graham cracker crumbs, raisins, candied fruit and walnuts; set aside. Heat milk and marshmallows, stirring frequently to melt marshmallows. Pour over dry mixture and mix well. Dampen hands to press mixture into pan, or smaller pans, firmly. Refrigerate overnight. If wrapped and sealed well, this will keep in your refrigerator for months.
• 1 pound raisins, approximately 3 1/2 cups
• 1 pound candied fruit
• 4 cups chopped walnuts
• 3/4 cup milk
• 1 bag marshmallows
Mix graham cracker crumbs, raisins, candied fruit and walnuts; set aside. Heat milk and marshmallows, stirring frequently to melt marshmallows. Pour over dry mixture and mix well. Dampen hands to press mixture into pan, or smaller pans, firmly. Refrigerate overnight. If wrapped and sealed well, this will keep in your refrigerator for months.
Pecan pie
Recipe submitted by Jeanette West
Crust:
• 1/3 cup shortening or lard — I prefer half and half
• 1 cup flour — I recommend Gold Medal, it’s a soft wheat, which makes a flakier crust
• 1/2 teaspoon salt
• 2 tablespoons cold water
Mix salt and flour; cream in shortening/lard with pastry blender or fork if you don’t have a pastry blender. Work in cold water one spoonful at a time until incorporated but not sticky. Cover and refrigerate for at least 30 minutes. Form dough into a disc and place on well-floured surface. Roll out to 3/4-inch larger than pie pan. Sprinkle sugar on bottom of pie pan. Gently lift the pie dough and place it in the pan. Trim edges.
Filling:
• 3 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 3/4 cup corn syrup
• 1/4 cup sorghum molasses
• Approximately 2 cups pecan halves
Heat oven to 375 degrees. In a bowl, beat all ingredients except nuts. Fill pie pan to 3/4 full of nuts. Pour syrup over nuts. Bake for 15 minutes. Lower heat to 350 degrees and bake an additional 45 minutes. Let cool until set. Serve warm or cool.
• 1/3 cup shortening or lard — I prefer half and half
• 1 cup flour — I recommend Gold Medal, it’s a soft wheat, which makes a flakier crust
• 1/2 teaspoon salt
• 2 tablespoons cold water
Mix salt and flour; cream in shortening/lard with pastry blender or fork if you don’t have a pastry blender. Work in cold water one spoonful at a time until incorporated but not sticky. Cover and refrigerate for at least 30 minutes. Form dough into a disc and place on well-floured surface. Roll out to 3/4-inch larger than pie pan. Sprinkle sugar on bottom of pie pan. Gently lift the pie dough and place it in the pan. Trim edges.
Filling:
• 3 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 3/4 cup corn syrup
• 1/4 cup sorghum molasses
• Approximately 2 cups pecan halves
Heat oven to 375 degrees. In a bowl, beat all ingredients except nuts. Fill pie pan to 3/4 full of nuts. Pour syrup over nuts. Bake for 15 minutes. Lower heat to 350 degrees and bake an additional 45 minutes. Let cool until set. Serve warm or cool.
No bake cookie
Recipe submitted by Mary Rosen
• 1 pound of butter
• 1 cup milk
• 4 cups sugar
• 4 tablespoons cocoa
• 5 cups oatmeal
• 2 cups coconut
Combine butter, milk, sugar and cocoa in a pan and bring to a boil for a minute. Remove from heat and let cool for a couple minutes then add oatmeal and coconut. Mixture can then be dropped on wax paper by large tablespoons or put in a 9-by-13 pan.
• 1 cup milk
• 4 cups sugar
• 4 tablespoons cocoa
• 5 cups oatmeal
• 2 cups coconut
Combine butter, milk, sugar and cocoa in a pan and bring to a boil for a minute. Remove from heat and let cool for a couple minutes then add oatmeal and coconut. Mixture can then be dropped on wax paper by large tablespoons or put in a 9-by-13 pan.
No bake cherry layer bars
Recipe submitted by Mary Rosen
• 1 cup and 3 tablespoons butter, divided
• 1/2 cup sugar
• 4 tablespoons cocoa, divided
• 2 teaspoons vanilla, divided
• 1 egg
• 2 cups graham cracker crushed
• 1 1/2 cups flaked coconuts
• 1 tablespoon instant vanilla pudding mix
• 4 1/2 cups powdered sugar sifted
• 1/2 cup chopped maraschino cherries
• 1 tablespoon cherry juice
• 1/2 cup brown sugar, packed
• 1/4 cup water
Place 1/2 cup butter, sugar, 2 tablespoons cocoa, 1 teaspoon vanilla and the egg in a double boiler and stir until melted and well-blended. Add two cups graham cracker crumble and 1 1/2 cups flaked coconuts. 1/2 cup chopped nuts optional. Mix well and pat into a 9-by-13 pan.
Cream 1/2 cup butter, cherry juice, pudding mix and 3 cups powdered sugar. Add cherries and spread over first layer
Combine brown sugar, water and cocoa in a medium saucepan and boil for three minutes. Add remaining butter and vanilla and let cool. Blend in powdered sugar, if necessary thin with milk. Layer over other two layers.
• 1/2 cup sugar
• 4 tablespoons cocoa, divided
• 2 teaspoons vanilla, divided
• 1 egg
• 2 cups graham cracker crushed
• 1 1/2 cups flaked coconuts
• 1 tablespoon instant vanilla pudding mix
• 4 1/2 cups powdered sugar sifted
• 1/2 cup chopped maraschino cherries
• 1 tablespoon cherry juice
• 1/2 cup brown sugar, packed
• 1/4 cup water
Place 1/2 cup butter, sugar, 2 tablespoons cocoa, 1 teaspoon vanilla and the egg in a double boiler and stir until melted and well-blended. Add two cups graham cracker crumble and 1 1/2 cups flaked coconuts. 1/2 cup chopped nuts optional. Mix well and pat into a 9-by-13 pan.
Cream 1/2 cup butter, cherry juice, pudding mix and 3 cups powdered sugar. Add cherries and spread over first layer
Combine brown sugar, water and cocoa in a medium saucepan and boil for three minutes. Add remaining butter and vanilla and let cool. Blend in powdered sugar, if necessary thin with milk. Layer over other two layers.
Dairyman’s delight
Recipe submitted by Mary Rosen
• 1 1/2 cups flour
• 3/4 cup butter, melted
• 2 3.4-ounce chocolate cook and serve pudding
• 3 cups milk
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 16 ounces whipped topping
Mix together the flour and butter and press in a 9-by-13-inch pan. Bake at 350 degrees for 15 minutes, cool. Cook pudding as directed on the box using milk. Set aside and cool. Cream together cream cheese and powdered sugar. Then fold in half of the whipped topping. Spread over the cooled crust and then add the cooled pudding. Chill. Top with the rest of the whipped topping.
• 3/4 cup butter, melted
• 2 3.4-ounce chocolate cook and serve pudding
• 3 cups milk
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 16 ounces whipped topping
Mix together the flour and butter and press in a 9-by-13-inch pan. Bake at 350 degrees for 15 minutes, cool. Cook pudding as directed on the box using milk. Set aside and cool. Cream together cream cheese and powdered sugar. Then fold in half of the whipped topping. Spread over the cooled crust and then add the cooled pudding. Chill. Top with the rest of the whipped topping.
Banana cake
Recipe submitted by Sandy Yohnke
• 1 box yellow cake mix
• 3 ripe bananas
• 1/3 teaspoon baking soda
Make yellow cake mix according to directions on box, except reduce water by 1/3 cup. Add bananas and baking soda; mix. Put into greased pan and bake at 350 degrees for 15-20 minutes. Frost with cream cheese frosting.
• 3 ripe bananas
• 1/3 teaspoon baking soda
Make yellow cake mix according to directions on box, except reduce water by 1/3 cup. Add bananas and baking soda; mix. Put into greased pan and bake at 350 degrees for 15-20 minutes. Frost with cream cheese frosting.
Easy Oreo cheesecake
Recipe submitted by Sandy Yohnke
• 1 package Oreos (or any chocolate creme-filled sandwich cookies)
• 1/4 cup butter or margarine, melted
• 4 8-ounce packages cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
Preheat oven to 325 degrees and line a 9- by 13-inch pan with tinfoil; make sure ends of tinfoil extend over sides of pan. Place 30 cookies in a food processor; process until finely ground. Add butter and mix well. Press firmly onto bottom of prepared pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs one at a time, beating just until blended after each. Chop remaining cookies and gently stir 1 1/2 cups of them into mixture. Pour over crust and sprinkle with remaining chopped cookies. Bake for 45 minutes or until center is almost set. Let cool. Refrigerate for three hours or overnight. Lift cheesecake from pan using tinfoil handles and serve. Store in refrigerator.
• 1/4 cup butter or margarine, melted
• 4 8-ounce packages cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
Preheat oven to 325 degrees and line a 9- by 13-inch pan with tinfoil; make sure ends of tinfoil extend over sides of pan. Place 30 cookies in a food processor; process until finely ground. Add butter and mix well. Press firmly onto bottom of prepared pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs one at a time, beating just until blended after each. Chop remaining cookies and gently stir 1 1/2 cups of them into mixture. Pour over crust and sprinkle with remaining chopped cookies. Bake for 45 minutes or until center is almost set. Let cool. Refrigerate for three hours or overnight. Lift cheesecake from pan using tinfoil handles and serve. Store in refrigerator.
Apple pie
Recipe submitted by Nathan Hurley
• 1 frozen deep-dish pie crust
• 1/2 cup chopped pecans
• 1/4 cup flour
• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1 large egg
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 3 pounds apples, cored, peeled and cut into 8 wedges
Preheat oven to 375 degrees. Thaw crust at room temperature for 15 minutes. While crust is thawing, mix pecans, flour and brown sugar in a bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside. Poke bottom and sides of crust with a fork and bake 12-15 minutes or until lightly golden. Brush bottom and sides of hot crust with a light coating of egg white. Reset oven to 425 degrees. In a large bowl, combine sugar, cornstarch and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on high for 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. Bake 10-12 minutes or until topping is golden.
• 1/2 cup chopped pecans
• 1/4 cup flour
• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1 large egg
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 3 pounds apples, cored, peeled and cut into 8 wedges
Preheat oven to 375 degrees. Thaw crust at room temperature for 15 minutes. While crust is thawing, mix pecans, flour and brown sugar in a bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside. Poke bottom and sides of crust with a fork and bake 12-15 minutes or until lightly golden. Brush bottom and sides of hot crust with a light coating of egg white. Reset oven to 425 degrees. In a large bowl, combine sugar, cornstarch and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on high for 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. Bake 10-12 minutes or until topping is golden.
Raw apple cake
Recipe submitted by Nathan Hurley
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking power
• 2 teaspoons cinnamon
• 2 cups flour
• 3/4 cup oil (can substitute apple sauce)
• 3 cups chopped apples
Mix all ingredients and put in greased and floured 9- by 13-inch pan.
Topping:
• 2 tablespoons butter
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup nuts
• 1/2 cup shredded coconut
Mix all topping ingredients and sprinkle on top of cake mixture. Bake at 350 degrees for 45 minutes.
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking power
• 2 teaspoons cinnamon
• 2 cups flour
• 3/4 cup oil (can substitute apple sauce)
• 3 cups chopped apples
Mix all ingredients and put in greased and floured 9- by 13-inch pan.
Topping:
• 2 tablespoons butter
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup nuts
• 1/2 cup shredded coconut
Mix all topping ingredients and sprinkle on top of cake mixture. Bake at 350 degrees for 45 minutes.
Crockpot cinnamon apples
Recipe submitted by Daniela Wilczek
• 6 large apples (about 3 pounds), peeled, cored and sliced 1/2-inch thick
• 2/3 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter
Place the apple slices into crock pot and sprinkle with sugar and cinnamon; stir to coat evenly. Cut butter into small pieces and dot over apples. Cover and cook on high for 3 hours, or low for 6 hours, stirring about halfway through cook time. Dish will be done when the apples are tender but not soggy.
• 2/3 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter
Place the apple slices into crock pot and sprinkle with sugar and cinnamon; stir to coat evenly. Cut butter into small pieces and dot over apples. Cover and cook on high for 3 hours, or low for 6 hours, stirring about halfway through cook time. Dish will be done when the apples are tender but not soggy.
Apple dessert
Recipe submitted by Joe Sweazey
• 3-4 apples, diced
• 1/4 cup melted butter
• 1/4 teaspoon cinnamon
• 3/4 cup sugar
• 1 cup flour
• 1 egg
• 1 teaspoon baking soda
Mix all ingredients, then add apples. Apples won’t mix in very well, but they will bake in. Put in an 8- by 8-inch pan and bake at 350 degrees for 30 minutes.
Topping:
• 1/4 cup sugar
• 1/4 cup cream
• 1/4 cup brown sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla
Cook all ingredients except vanilla on stove at medium to high heat until blended. Add vanilla last; it will foam up. When dessert is baked, remove from oven and pour on top.
• 1/4 cup melted butter
• 1/4 teaspoon cinnamon
• 3/4 cup sugar
• 1 cup flour
• 1 egg
• 1 teaspoon baking soda
Mix all ingredients, then add apples. Apples won’t mix in very well, but they will bake in. Put in an 8- by 8-inch pan and bake at 350 degrees for 30 minutes.
Topping:
• 1/4 cup sugar
• 1/4 cup cream
• 1/4 cup brown sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla
Cook all ingredients except vanilla on stove at medium to high heat until blended. Add vanilla last; it will foam up. When dessert is baked, remove from oven and pour on top.
Apple crisp
Recipe submitted by Joe Sweazey
• 5 1/2 cups apples, diced
• 1 teaspoon cinnamon
• 1 1/2 cups sugar
• 1/2 teaspoon salt
Mix for topping; let sit.
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup shortening
• 2 egg yolks mixed with milk to equal 2/3 cup
• 2 egg whites
• 1 cup cornflakes
Combine all ingredients except egg whites and cornflakes to make dough. Roll 1/2 inch thick in a 10 1/2 - by-15 1/2 -inch pan. Add crushed cornflakes to top of crust. Beat egg whites (no sugar added) and spread on top. Put apple mixture on top. Bake for 40 minutes at 400 degrees. Frost with powdered sugar frosting while hot.
• 1 teaspoon cinnamon
• 1 1/2 cups sugar
• 1/2 teaspoon salt
Mix for topping; let sit.
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup shortening
• 2 egg yolks mixed with milk to equal 2/3 cup
• 2 egg whites
• 1 cup cornflakes
Combine all ingredients except egg whites and cornflakes to make dough. Roll 1/2 inch thick in a 10 1/2 - by-15 1/2 -inch pan. Add crushed cornflakes to top of crust. Beat egg whites (no sugar added) and spread on top. Put apple mixture on top. Bake for 40 minutes at 400 degrees. Frost with powdered sugar frosting while hot.
Pumpkin pie crunch
Recipe submitted by Whitney Niblett
• 2 cups pumpkin
• 1 can evaporated milk
• 4 teaspoons pumpkin pie spice
• 1 yellow cake mix
• 1 cup butter, melted
• 3 eggs
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 cup nuts, chopped
Combine pumpkin, milk, eggs, sugar, spice and salt. Pour into greased 9-by-13 pan. Sprinkle cake mix over mixture. Top with nuts, drizzle with butter. Bake 50-55 minutes at 350 degrees.
• 1 can evaporated milk
• 4 teaspoons pumpkin pie spice
• 1 yellow cake mix
• 1 cup butter, melted
• 3 eggs
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 cup nuts, chopped
Combine pumpkin, milk, eggs, sugar, spice and salt. Pour into greased 9-by-13 pan. Sprinkle cake mix over mixture. Top with nuts, drizzle with butter. Bake 50-55 minutes at 350 degrees.
Dream bars
Recipe submitted by Whitney Niblett
Crust:
• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
Mix; put in ungreased 9-by-13 pan. Bake at 350 for 10 minutes.
Topping:
• 1 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 2 eggs, well beaten
• 1/8 teaspoon salt
• 1 1/2 cups shredded coconut
• 1 cup walnuts
Mix; put on top of crust. Bake at 350 for 15-20 minutes. Cut while warm.
• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
Mix; put in ungreased 9-by-13 pan. Bake at 350 for 10 minutes.
Topping:
• 1 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 2 eggs, well beaten
• 1/8 teaspoon salt
• 1 1/2 cups shredded coconut
• 1 cup walnuts
Mix; put on top of crust. Bake at 350 for 15-20 minutes. Cut while warm.
Premier cheesecake cranberry bars
Recipe submitted by Mary Bettermann
• 2 cups flour
• 1 1/2 cups quick or old-fashioned oats
• 1/4 cup packed brown sugar
• 1 cup butter or margarine, softened
• 2 cups white chocolate morsels
• 1 8-ounce pack cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla
• 1 16-ounce can cranberry sauce
• 2 tablespoons cornstarch
Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Combine flour, oats and brown sugar in a large bowl. Add butter and mix until crumbly. Stir in morsels and reserve 2 1/2 cups of the morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl; spoon over cream cheese mixture and sprinkle reserved morsel mixture over cranberry mixture. Bake 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover and refrigerate until serving time.
• 1 1/2 cups quick or old-fashioned oats
• 1/4 cup packed brown sugar
• 1 cup butter or margarine, softened
• 2 cups white chocolate morsels
• 1 8-ounce pack cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla
• 1 16-ounce can cranberry sauce
• 2 tablespoons cornstarch
Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Combine flour, oats and brown sugar in a large bowl. Add butter and mix until crumbly. Stir in morsels and reserve 2 1/2 cups of the morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl; spoon over cream cheese mixture and sprinkle reserved morsel mixture over cranberry mixture. Bake 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover and refrigerate until serving time.
Rhubarb dessert
Recipe submitted by Mary Bettermann
• 4 cups rhubarb
• 1/2 cup sugar
• 1 3-ounce package raspberry gelatin
• 1 box yellow cake mix
• 1/2 cup butter
• 1 cup water
Pour rhubarb, sugar and gelatin in a 9-by-13 pan. Add yellow cake mix, butter and water on top of rhubarb mixture. Bake at 350 degrees for 45-50 minutes.
• 1/2 cup sugar
• 1 3-ounce package raspberry gelatin
• 1 box yellow cake mix
• 1/2 cup butter
• 1 cup water
Pour rhubarb, sugar and gelatin in a 9-by-13 pan. Add yellow cake mix, butter and water on top of rhubarb mixture. Bake at 350 degrees for 45-50 minutes.
Great grapes
Recipe submitted by Mary Bettermann
• 8 ounces cream cheese
• 1 cup sour cream
• 2 tablespoons sugar
• 4 pounds seedless grapes (red, green, or a combination), washed with stems removed
Mix first three ingredients together. Add grapes. Place in 9-by-13 pan.
Topping:
• 1 cup brown sugar, packed
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
Mix and spread topping over coated grapes. Cover with foil and let refrigerate overnight before serving.
• 1 cup sour cream
• 2 tablespoons sugar
• 4 pounds seedless grapes (red, green, or a combination), washed with stems removed
Mix first three ingredients together. Add grapes. Place in 9-by-13 pan.
Topping:
• 1 cup brown sugar, packed
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
Mix and spread topping over coated grapes. Cover with foil and let refrigerate overnight before serving.
Frosted Banana Bars
Recipe submitted by Beth Gunderson
• 1/2 cup butter, softened
• 2 cups sugar
• 3 eggs
• 3 medium bananas
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• Pinch of salt
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cup powdered sugar
• 2 teaspoons vanilla
Mix wet ingredients first, then add dry ingredients. Bake in greased pan at 350 degrees for 20-25 minutes. Let cool before frosting.
• 2 cups sugar
• 3 eggs
• 3 medium bananas
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• Pinch of salt
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cup powdered sugar
• 2 teaspoons vanilla
Mix wet ingredients first, then add dry ingredients. Bake in greased pan at 350 degrees for 20-25 minutes. Let cool before frosting.
Rhubarb Slush
Recipe submitted by Beth Gunderson
• 8 cups diced rhubarb
• 8 cups water
• 3 ounces strawberry gelatin
• 2 cups sugar
• 1/2 cup lemon juice
Boil rhubarb in water for 10 minutes. Strain liquid into a 5-quart ice cream pail. Add gelatin, sugar and lemon juice. Stir well. Freeze. Serve with sparkling water or lemon-lime soda.
• 8 cups water
• 3 ounces strawberry gelatin
• 2 cups sugar
• 1/2 cup lemon juice
Boil rhubarb in water for 10 minutes. Strain liquid into a 5-quart ice cream pail. Add gelatin, sugar and lemon juice. Stir well. Freeze. Serve with sparkling water or lemon-lime soda.
World’s Best Sugar Cookies
Recipe submitted by Beth Gunderson
• 1 cup powdered sugar
• 1 cup granulated sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 eggs beaten
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
Cream together powdered sugar, granulated sugar and butter. Add vegetable oil, eggs and vanilla. Mix. Add flour, cream of tartar, baking soda and salt. Mix. Form dough into balls and place on a greased cookie sheet. Dip a small glass into granulated or colored sugar and press down each ball to flatten slightly. Bake at 350 degrees for 10 minutes.
• 1 cup granulated sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 eggs beaten
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
Cream together powdered sugar, granulated sugar and butter. Add vegetable oil, eggs and vanilla. Mix. Add flour, cream of tartar, baking soda and salt. Mix. Form dough into balls and place on a greased cookie sheet. Dip a small glass into granulated or colored sugar and press down each ball to flatten slightly. Bake at 350 degrees for 10 minutes.
4-H Oatmeal Cookies
Recipe submitted by Beth Gunderson
• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs (beaten well)
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups oatmeal
Cream together butter, sugar and brown sugar. Add rest of ingredients and mix together. Scoop dough onto a greased cookie sheet and bake at 350 degrees for 10 to 13 minutes. Cool on a rack. Store tightly covered.
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs (beaten well)
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups oatmeal
Cream together butter, sugar and brown sugar. Add rest of ingredients and mix together. Scoop dough onto a greased cookie sheet and bake at 350 degrees for 10 to 13 minutes. Cool on a rack. Store tightly covered.
Chocolate Nut Clusters
Recipe submitted by Joanna Middendorf
• 16-ounce jar unsalted peanuts
• 16-ounce jar salted peanuts
• 11.5-ounce bag semi-sweet chocolate chips
• 11.5-ounce bag milk chocolate chips
• 10-ounce bag peanut butter chips
• 2 — 1-pound packages of white almond bark
Add the peanuts to the bottom of a large (4x6 quart) slow cooker, top with white almond bark and then all of the chips. Cover with lid and cook on low for 2 hours. Remove lid and stir to combine. If the chocolate is not melted, cover and cook for an additional 15 minutes. Be careful not to overcook or the chocolate will burn. Once the chocolate is all melted, drop spoonfuls of the mixture onto wax paper and let cool for 1 hour or until hardened.
• 16-ounce jar salted peanuts
• 11.5-ounce bag semi-sweet chocolate chips
• 11.5-ounce bag milk chocolate chips
• 10-ounce bag peanut butter chips
• 2 — 1-pound packages of white almond bark
Add the peanuts to the bottom of a large (4x6 quart) slow cooker, top with white almond bark and then all of the chips. Cover with lid and cook on low for 2 hours. Remove lid and stir to combine. If the chocolate is not melted, cover and cook for an additional 15 minutes. Be careful not to overcook or the chocolate will burn. Once the chocolate is all melted, drop spoonfuls of the mixture onto wax paper and let cool for 1 hour or until hardened.
Apple Crisp
Recipe submitted by Trish Roehrl
• 5 cups apples, sliced
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1 cup brown sugar
• 1 cup quick oatmeal
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter (melted)
Place apples in well-greased baking dish. Sprinkle lemon juice, cinnamon and sugar over apples. Mix together brown sugar, oatmeal, flour, salt, baking soda, baking powder and butter until crumbly. Spread over apples; do not pat down. Bake at 325 degrees for 35 minutes. Variation: Double the crust mixture and pat down a bottom layer before adding the apples.
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1 cup brown sugar
• 1 cup quick oatmeal
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter (melted)
Place apples in well-greased baking dish. Sprinkle lemon juice, cinnamon and sugar over apples. Mix together brown sugar, oatmeal, flour, salt, baking soda, baking powder and butter until crumbly. Spread over apples; do not pat down. Bake at 325 degrees for 35 minutes. Variation: Double the crust mixture and pat down a bottom layer before adding the apples.
Zucchini chocolate chip muffins
Recipe submitted by Gail Schneider
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup miniature semi-sweet chocolate chips
• 1/2 cup walnuts, chopped, optional
Preheat oven to 350 degrees. Grease or line muffin pan. Whisk egg; then whisk in oil, milk, lemon juice and vanilla. Sift flour, sugar, baking soda, cinnamon and salt into wet ingredients. Stir in until moistened. Fold in zucchini, chocolate chips and walnuts. Spoon into muffin cups. Bake until tops spring back when lightly pressed, 20-25 minutes. Cool in tins 10 minutes before transferring to wire rack to cool completely.
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup miniature semi-sweet chocolate chips
• 1/2 cup walnuts, chopped, optional
Preheat oven to 350 degrees. Grease or line muffin pan. Whisk egg; then whisk in oil, milk, lemon juice and vanilla. Sift flour, sugar, baking soda, cinnamon and salt into wet ingredients. Stir in until moistened. Fold in zucchini, chocolate chips and walnuts. Spoon into muffin cups. Bake until tops spring back when lightly pressed, 20-25 minutes. Cool in tins 10 minutes before transferring to wire rack to cool completely.
Vanilla sauce
Recipe submitted by Steph Breth
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 cups water
• 1/4 cup butter
• 2 teaspoons vanilla
Melt butter in a sauce pan. Add remaining ingredients and mix well. Remove and serve hot over bread pudding.
• 2 tablespoons cornstarch
• 2 cups water
• 1/4 cup butter
• 2 teaspoons vanilla
Melt butter in a sauce pan. Add remaining ingredients and mix well. Remove and serve hot over bread pudding.
Bread pudding
Recipe submitted by Steph Breth
• 3 cups soft bread, torn up
• 2 cups milk, scalded with 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1/4 teaspoon salt
• 1 teaspoon cinnamon or nutmeg
• 1/2 cup seedless raisins, optional
Place bread in a 1 1/2-quart baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water, 1-inch deep. Bake at 350 degrees for 40-45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm with vanilla sauce.
• 2 cups milk, scalded with 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1/4 teaspoon salt
• 1 teaspoon cinnamon or nutmeg
• 1/2 cup seedless raisins, optional
Place bread in a 1 1/2-quart baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water, 1-inch deep. Bake at 350 degrees for 40-45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm with vanilla sauce.
Rhubarb dump cake
Recipe submitted by Steph Breth
• 4 cups rhubarb
• 3/4 cup sugar
• 1 3-ounce packet of berry Jell-O
• 1 13.25-ounce box yellow cake mix
• 1/2 cup butter, melted
• 1 cup water
Spray a 9-by-11 cake pan and dump rhubarb in. Sprinkle the Jell-O and sugar over the top. Mix the cake mix, butter and water together and pour over top of rhubarb combination. Bake at 350 degrees for 45-55 minutes.
• 3/4 cup sugar
• 1 3-ounce packet of berry Jell-O
• 1 13.25-ounce box yellow cake mix
• 1/2 cup butter, melted
• 1 cup water
Spray a 9-by-11 cake pan and dump rhubarb in. Sprinkle the Jell-O and sugar over the top. Mix the cake mix, butter and water together and pour over top of rhubarb combination. Bake at 350 degrees for 45-55 minutes.
Waffle cookies
Recipe submitted by Katie Shaw
• 1/2 cup melted butter
• 3/4 cup white sugar
• 2 eggs
• 6 tablespoons cocoa powder
• 1 cup flour
• 1 teaspoon vanilla
Frosting
• 1/2 cup semisweet chocolate chips
• 3 tablespoons cream
• 2 tablespoons butter
• 1 cup powdered sugar
Mix cookie ingredients together in a large bowl. Spoon batter into waffle iron. Cook in waffle iron for approximately 50 seconds, checking frequently. For the frosting, melt together chocolate chips and cream in a microwave-safe bowl for 30 second intervals, until melted and smooth. Add sugar and butter. Pour over waffle cookies.
• 3/4 cup white sugar
• 2 eggs
• 6 tablespoons cocoa powder
• 1 cup flour
• 1 teaspoon vanilla
Frosting
• 1/2 cup semisweet chocolate chips
• 3 tablespoons cream
• 2 tablespoons butter
• 1 cup powdered sugar
Mix cookie ingredients together in a large bowl. Spoon batter into waffle iron. Cook in waffle iron for approximately 50 seconds, checking frequently. For the frosting, melt together chocolate chips and cream in a microwave-safe bowl for 30 second intervals, until melted and smooth. Add sugar and butter. Pour over waffle cookies.
Chocolate caramel bars
Recipe submitted by Carol Hoppe
• 50 caramel candies
• 2/3 cup evaporated milk
• 1 German chocolate box cake mix
• 3/4 cup melted butter
• 1 cup chopped nuts, optional
• 12 ounce bag of chocolate chips
Mix cake mix, butter, 1/3 cup evaporated milk and nuts, if desired, and mix well. Grease a 9-by-13 pan, pat half of mixture in pan and bake for 6 minutes at 350 degrees. Melt caramel candies with 1/3 cup evaporated milk in microwave. Pour caramel mixture over the baked cake. Then, sprinkle chocolate chips. Take remaining batter and drop small pieces all around and bake for an additional 15-18 minutes at 350 degrees.
• 2/3 cup evaporated milk
• 1 German chocolate box cake mix
• 3/4 cup melted butter
• 1 cup chopped nuts, optional
• 12 ounce bag of chocolate chips
Mix cake mix, butter, 1/3 cup evaporated milk and nuts, if desired, and mix well. Grease a 9-by-13 pan, pat half of mixture in pan and bake for 6 minutes at 350 degrees. Melt caramel candies with 1/3 cup evaporated milk in microwave. Pour caramel mixture over the baked cake. Then, sprinkle chocolate chips. Take remaining batter and drop small pieces all around and bake for an additional 15-18 minutes at 350 degrees.
Carrot cake
Recipe submitted by Ashley Heinen
• 1 1/2 cups sugar
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 3 cups shredded carrots
Combine ingredients, minus carrots, in a medium bowl and blend together. Mix carrots in with a spoon. Pour mixture into a 9-by-13 greased baking pan. Cook at 350 degrees for about 40 minutes.
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 3 cups shredded carrots
Combine ingredients, minus carrots, in a medium bowl and blend together. Mix carrots in with a spoon. Pour mixture into a 9-by-13 greased baking pan. Cook at 350 degrees for about 40 minutes.
Marshmallow popcorn bars
Recipe submitted by Ashley Heinen
• 2 bags microwave popcorn
• 4 cups mini marshmallows
• 1/4 cup butter
• 3/4 cup chocolate chips or M&Ms
Microwave popcorn and set aside. Heat marshmallows and butter on stove top, stirring constantly, until melted thoroughly. Remove from heat. Add popcorn and chocolate candies to the marshmallow mixture, fold together and lightly press into greased baking sheet of your choice.
• 4 cups mini marshmallows
• 1/4 cup butter
• 3/4 cup chocolate chips or M&Ms
Microwave popcorn and set aside. Heat marshmallows and butter on stove top, stirring constantly, until melted thoroughly. Remove from heat. Add popcorn and chocolate candies to the marshmallow mixture, fold together and lightly press into greased baking sheet of your choice.
Peanut butter cookies
Recipe submitted by Ashley Heinen
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
Combine dry ingredients in a medium bowl. Add wet ingredients and mix thoroughly. Place on a cookie sheet and cook at 350 degrees for 15 minutes or until light brown.
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
Combine dry ingredients in a medium bowl. Add wet ingredients and mix thoroughly. Place on a cookie sheet and cook at 350 degrees for 15 minutes or until light brown.
One-crust raisin pie
Recipe submitted by Regine Muellner
• 1 cup raisins
• 1 cup water
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts
Wash raisins and put them into a sauce pan with water. Cover and boil for two minutes, then set aside. In medium bowl, beat together sugar and butter. Add eggs, lightly beaten, then milk. Add raisins and nuts and mix well. Pour mixture into an unbaked pie shell. Bake at 350 degrees for 45-50 minutes.
• 1 cup water
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts
Wash raisins and put them into a sauce pan with water. Cover and boil for two minutes, then set aside. In medium bowl, beat together sugar and butter. Add eggs, lightly beaten, then milk. Add raisins and nuts and mix well. Pour mixture into an unbaked pie shell. Bake at 350 degrees for 45-50 minutes.
Fudge sauce
Recipe submitted by Brenda Goebel
• 1 cup sugar
• 1/3 cup cocoa
• 2 tablespoons flour (or a little more if you want a thicker fudge)
• Dash of salt
Mix dry ingredients well then add 1 cup hot water. Microwave until mixture boils. When mixture boils, add 3 tablespoons butter and stir. This sauce is good warm and on top of hot water chocolate cake with whipped cream.
• 1/3 cup cocoa
• 2 tablespoons flour (or a little more if you want a thicker fudge)
• Dash of salt
Mix dry ingredients well then add 1 cup hot water. Microwave until mixture boils. When mixture boils, add 3 tablespoons butter and stir. This sauce is good warm and on top of hot water chocolate cake with whipped cream.