Marie’s Delight Bars
Boil together: 2/3 cup milk and 2 cups sugar
Boil 3 minutes. Stir in 6 Tbsp peanut butter. Stir until melted. Let cool a little, about 5 minutes. Add: 32 crushed soda crackers, 1 tsp vanilla, 2 Tbsp powdered sugar. Stir vigorously. Pour into 9x 13 pan. Cover with pecan halves. Cool.
– collected recipe at a potluck circa 1985
Breath-Taking Brownies*
These brownies are delicious unfrosted, but for your preference, a frosting recipe is included also:
1 cup butter
2 cups sugar
1 tsp vanilla
2 eggs, beaten
1/2 cup cocoa
2 cups cake flour (or regular flour plus 3 Tbsp cornstarch to make 2 cups)
1 cup chopped walnuts
Cream butter and sugar. Add eggs and vanilla. Sift together dry ingredients and stir into mixture. Spread into greased 8x8x2″ pan and bake at 350F for 30 minutes.
Frosting:
1/4 cup butter
1 square unsweetened chocolate, melted
Powdered sugar
Milk
Combine butter and chocolate. Add powdered sugar and milk a little at a time to desired consistency.
-Delores Grout
From Our Magnificent Recipes – Maple Grove, MN Evangelical Free Church Cookbook
* Blogger note: EXXXXTRA GOOD! I’ve received raves whenever bringing this to any activity. I haven’t made the frosting so they stand alone well as regular brownies.
Zucchini Bars
1/2 cup butter
1/2 cup oil
1 1/2 cup sugar
2 eggs
2 cups grated zucchini
2 1/2 cups flour
1/4 cup cocoa
1 tsp soda
1 tsp salt
1/2 cup sour milk
1 tsp vanilla
1/2 cup nuts
3/4 cup chocolate chips
Combine all ingredients except chocolate chips and pour into a 13 x 9 pan. Sprinkle with chips. Bake at 350F for 30 minutes.
-Julie Roberts-Holy Nativity Lutheran Church, Minneapolis, MN
Chocoholic’s Delights
1 1/2 cups brown sugar
3/4 cup margarine or butter
2 Tbsp water
2 cups (12oz) chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking powder
1 1/2 tsp salt
54 Andes brand mints, unwrapped
In large saucepan, combine brown sugar, margarine and water; cook over low heat until margarine is melted. Remove from heat and stir in chocolate chips; cool 10 minutes. Add eggs one at a time, beating well after each addition. Gradually add flour, baking soda and salt until well mixed. Chill dough 1 hour for easier handling. Drop by teaspoonfuls onto foil-lined cookie sheet and bake at 350F for 10 minutes. DO NOT OVERBAKE. Remove from heat and immediately top each cookie with mint. When mint becomes soft, spread evenly over cookie. Makes 4 1/2 dozen.
Valerie Bridgman – Maple Grove – Evangelical Free Church
*Barb’s name for this recipe was “Tom Selleck Cookies”
Peanut Butter Cup Bars
3 1/2 cups powdered sugar
1/3 box graham crackers, crushed
2 sticks butter or margarine, melted
1 cup peanut butter
1 cup chocolate chips, melted
Grease 13 x 9 pan. Mix all ingredients except chocolate chips. Press into prepared pan. Spread melted chocolate chips over mixture. Refrigerate.
Julie Clem – Maple Grove – Evangelical Free Church
Chocolate Zucchini Cake
1/2 cup soft butter
1/2 cup oil
1 3/4 cup sugar
1 tsp vanilla
2 eggs
1/2 cup buttermilk
1/2 cup cocoa
1/2 tsp baking powder
1 tsp soda
1 tsp salt
2 1/2 cup flour
2 cups grated zucchini
1/2 cup chocolate chips
1/2 cup chopped nuts
Cream butter, oil and sugar. Blend in vanilla, eggs and buttermilk. Stir in dry ingredients and zucchini. Pour into greased and floured 9 x 13 pan. Top with chocolate chips and nuts. Bake at 325F till done (about 50 minutes).
-Janet Cisewski- Pilgrim Methodist Church- Plymouth, Minnesota
Butter Brickle Cookies
1 cup white sugar
1 cup brown sugar
1 1/4 cup shortening (part butter)
1/2 cup chopped nuts
4 cup flour
1 tsp cream of tartar
3 eggs
1 tsp vanilla
1 tsp soda
1/2 tsp salt
1 cup brickle chips or 4 Heath candy bars broken in tiny pieces
Cream sugars, shortening; add eggs, vanilla, nuts and candy pieces. Stir in dry ingredients. Shape into balls; flatten with fork. Or, shape in rolls as for refrigerator cookies; refrigerate or freeze and slice and bake as needed. Bake at 375F on ungreased cookie sheet for about 7 minutes. Do not overbake.
– Joan Bell- Holy Nativity Lutheran Church, Minneapolis, MN
Heath Bar Cookies
Soda crackers (approx 25)
1 cup brown sugar
1 cup butter or margarine
12 oz Hershey’s milk chocolate chips
Chopped walnuts
Line pan with foil sprayed with PAM. Arrange crackers in pan. Combine brown sugar and butter, bring to boil and boil for 3 minutes. Pour over crackers and bake 5 minutes at 400F. Let cool. Pour chocolate chips over crackers and let melt in oven for a few minutes. Spread chocolate; sprinkle on chopped walnuts. Let cool and cut when set. Yield 25-40 bars.
-Jackie Peterson- Holy Nativity Lutheran Church, Minneapolis, MN
Festive Carrot Cake
1 1/2 cup oil
2 cups sugar
2 tsp cinnamon
2 tsp vanilla
1 tsp salt
4 eggs
2 1/4 cup flour
2 tsp soda
1 8oz can crushed pineapple
2 cups shredded coconut
2 cups shredded carrot
1 cup nuts, finely chopped
Combine first 5 ingredients, blend well. Add eggs and beat. Stir in flour, soda, pineapple. Gently fold in coconut, carrots and nuts. Pour into a 13×9 pan and bake at 350F for 50-60 minutes.
Frosting:
6oz pkg cream cheese
1 lb (2 1/2 cups or more) powdered sugar
1/2 cup butter, softened
Combine all ingredients and frost.
-Becky Peterson – Maple Grove Evangelical Free Church
*Note- REALLY good!
Dump Cake
1 can cherry pie filling
1 20oz can pineapple chunks
1 yellow cake mix
1 cup melted butter
1 cup coconut
1 cup chopped walnuts
Spread pie filling in bottom of 13 x 9 pan. Arrange pineapple chunks over filling. Sprinkle with cake mix. Pour melted butter over cake mix. Top with coconut and nuts. Bake at 350F for 1 hour.
-Barb Strait- Maple Grove Evangelical Free Church- Minnesota
Dump Cake #2
1 large can sliced peaches and juice
1 box yellow cake mix
1 stick butter, melted
1 cup coconut
1 cup nuts, chopped
Pour peaches in 13 x 9 pan. Sprinkle cake mix evenly over peaches. Sprinkle nuts and coconut over cake mix. Then drizzle melted butter over all. Bake 350F for 1 hour.
-Joyce Erickson – Dassel Covenant Church Cookbook
Dump Cake #3
Put large can of crushed pineapple into 13 x 9″ pan. Cover with coconut. Dump 1 box yellow cake mix over top (can use any kind of cake mix). Cover with 2 sticks of margarine, sliced thin to cover cake. Bake at 325F for 45-60 minutes.
– Edie Nelson – Dassel Covenant Church Cookbook
Dump Cake #4
2 cans blueberry pie filling
1 box white cake mix
1/4 lb (1 stick) butter, melted
1 3 oz pkg slivered almonds
Put blueberry pie filling on bottom of 9×13″ buttered pan. Sprinkle dry cake mix on top. Drizzle melted butter over cake mix. Sprinkle almonds on top. Bake at 350F for 50 minutes.
– From a potluck- the individual got the recipe from “North Country Cabin Cooking” – She said it was called Big Lake Cake.
Crazy Cake #1
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 tsp vinegar
2/3 cup salad oil
2 cups water
Sift flour, sugar, cocoa, baking soda and salt together on bottom of a mixing bowl as level as possible. Make 3 wells. In one put the vanilla, in another vinegar and in the third add the salad oil. Pour the cold water over all and stir well. Pour into a 9 x 13 pan. Bake at 325F for 45-60 minutes.
-Joyce Erickson- Dassel Covenant Church Cookbook
Crazy Cake #2
2 1/4 cups crushed graham crackers
3/4 cup chopped nuts
1 cup brown sugar
1 1/4 tsp cinnamon
1 cup melted butter
Combine all ingredients; set aside.
Blend together:
1 pkg butter brickle cake mix
1 cup water
1/3 cup oil
3 eggs
Easy Scratch Chocolate Cake
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
1 1/2 tsp each baking soda and powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water
In large bowl, combine all dry ingredients. Add eggs, milk, oil and vanilla, and beat at medium speed for 2 minutes. Stir in boiling water. BATTER WILL BE THIN. Pour into greased and floured 13×9″ pan or 2 layer pans. Bake at 350F for 35-40 minutes for 13 x 9 pan or 30-35 minutes for a 2-layer cake. Cool and frost as desired.
-Valerie Bridgman -Maple Grove Evangelical Free Church
Barb’s Chocolate Dessert
Prepare German chocolate cake mix according to directions. Bake in a 9×13″ pan. Cool. Poke holes with the end of a wooden spoon all over cake. Pour 1 can of sweetened condensed milk into the holes. Pour 1 jar of Mrs. Richardson’s butterscotch caramel ice cream topping into the holes. Spread 1 8oz container of Cool Whip on top of cake. Sprinkle 3 crushed Heath candy bars over the top. Refrigerate.
-Barb- from a potluck dinner- Plymouth Covenant Church, Minnesota
Cream De Mint Cake
1 white cake mix
2/3 cup cream de mint syrup
1 8oz can ice cream fudge topping
1 8 oz container cool whip
Make cake according to directions – except substitute 1/3 cup water with 1/3 cup cream demint flavoring. Bake and cool. Spread fudge topping over to. Mix remaining 1/3 cup cream demint flavoring with cool whip. Spread over fudge with cool whip. Spread over fudge topping. Refrigerate before serving.
– Debbie Latterell- Maple Grove Evangelical Free Church
Leona’s Rhubarb Cake
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp soda
1 3/4 cup flour
1 cup cooked rhubarb
1 cup raisins, optional
Beat together sugar and shortening. Add egg; beat again. Sift dry ingredients together 3 times; add alternately with cooked rhubarb to creamed mixture and beat well. Pour into greased pan with wax paper on the bottom of pan. Sprinkle mixture of 1 Tbsp cinnamon and 4 tsp sugar on top of cake and bake at 350F until when tested with a toothpick it comes out clean. Raisins may be added to this recipe if desired.
-Mrs. Roy Wiberg- Dassel Covenant Church
Easy Caramels
1 cup butter
2 1/4 cups brown sugar
dash of salt
1 cup light corn syrup
1 15 oz can sweetened condensed milk
1 tsp vanilla
Melt butter in heavy 3 quart pan. Add brown sugar, salt, stirring until thoroughly combined. Blend in corn syrup. Gradually add condensed milk, stirring constantly. Cook over medium heat and stir until candy reaches firm ball stage, 245F (244 to 248 is what I usually get), 12-15 minutes. Take from heat and stir in vanilla. Pour into buttered 9″ square pan. Cool thoroughly. Cut and wrap in plastic wrap. Makes 2 1/2 lbs. (I usually use a glass 13×9 pan…It leaves a more manageable size).
-Florence Anderson Moore- Dassel Covenant Church
Butterscotch Candy
2 cups powdered sugar
1 cup butter
1 cup white corn syrup
1 tsp vanilla
Boil all ingredients in a large pan until it forms a hard ball in water (candy thermometer reads 250-266F). Pour into a buttered 9×13 cake pan. Cut into 1″ pieces when almost cool.
-Sharon Hultgren – Dassel Covenant Church
Magic French Fudge (or Fool-proof chocolate)
3 6 oz pkg semisweet chocolate chips
1 can sweetened condensed milk
1 1/2 tsp vanilla
pinch of salt
1/2 cup chopped nuts, optional
In top of double boiler, melt chocolate over hot water. Remove from heat. Add milk, vanilla, salt and nuts. Stir until smooth. Turn into waxed paper lined 8″ square pan. Chill. Store in an air-tight container.
-Caye Yost – Dassel Covenant Church
*To make Rocky Road Fudge: Use the above and omit 1 pkg of chocolate chips, follow the recipe using salt, vanilla and nuts in saucepan, melt chocolate morsels, condensed milk and 2 Tbsp margarine. In large bowl combine 2 cups dry roasted peanuts and 1 (10oz) pkg mini marshmallows. Pour above, mix into nut mix, spread into wax paper lined 13×9″ pan. Chill 2 hours.
Easy Mints (use for Grandma L’s Christmas Trees)
4 Tbsp instant potatoes
2/3 cup boiling water
1 tsp vanilla
3 cups powdered sugar
Combine instant potatoes and boiling water. Stir to blend. Add flavoring. Stir in powdered sugar until it holds its shape. Divide into 3 or 4 bowls. Add various flavorings and food coloring. Shape into patties or balls. Place on waxed paper and chill. For snowballs, add 1/2 cup flaked coconut to base mixture. Roll into balls and roll in coconut. Round balls may be dipped into melted chocolate. In top of double boiler melt a 6oz pkg of chocolate chips and 1/2 cake parafin wax. Dip fondant into chocolate and let dry on waxed paper. These candies freeze well.
-Dassel Covenant Church
Ardie’s Peanut Butter Fudge
1 1/2 cup (12oz) peanut butter marshmallow creme, (7oz or 9oz jar)
1 tsp vanilla
2 cups sugar
1 small can evaporated milk
Place peanut butter, marshmallow creme and vanilla in a bowl, set aside. Heat sugar and milk slowly in a heavy saucepan until sugar dissolves, then bring to a rolling boil 3 minutes. Pour over the ingredients in the bowl and beat. Pour into a buttered 8×10 or 9″ square pan.
-Aleda Swanson – Dassel Covenant Church, Minnesota
Peanut Butter Fudge#2
2 cups white sugar
2/3 cup milk
1/4 tsp salt
3 Tbsp peanut butter
1 tsp vanilla
Cook sugar, milk and salt till soft ball forms in cold water. Remove from heat. Add vanilla and peanut butter. Cool awhile in pan set in cold water. Then beat till it starts to thicken. Pour out on buttered plate or platter.
-Selma Dahlgren – Dassel Covenant Church, Minnesota
Peanut Butter Cups
1 cup peanut butter
2 cups powdered sugar
1/2 cup melted butter
2 1/2 lbs chocolate almond bark
Molds: Can use midget muffin pans, sandbakkelse tart tins, midget baking cups, midget candy cups, or re-use candy cups from gift box candy.
Mix together peanut butter, powdered sugar and melted butter. Make small balls and slightly flatten. Place on wax paper-covered cookie sheet. Chill. Melt chocolate almond bark according to package directions. Put a small amount of chocolate in mold. Add peanut butter filling and cover with more chocolate. Chill. Makes 50-75. Good for a holiday tray of homemade treats.
-Gail Regal- Dassel Covenant Church, Minnesota
*Marla Beckman rolls into balls and dips in melted chocolate.
Peanut Brittle #1
2 cups sugar
1 cup Karo syrup (light)
2 cups Spanish peanuts (raw)
1 tsp salt
2 Tbsp butter
1 tsp vanilla
2 tsp baking soda
1/2 cup water
Bring water to boil in about a 3 quart kettle. Add sugar and syrup, stirring to dissolve. Boil until it spins a thread. Add salt and peanuts. Cook slowly until dark golden brown syrup, about 30-35 minutes. Take off heat and add butter, vanilla and soda. Stir quickly and spread quickly on 2 buttered cookie sheets.
-Evie Greenley- Dassel Covenant Church, Minnesota
Peanut Brittle #2
2 cup sugar
1 cup light corn syrup
1/2 cup hot water
1 tsp salt
2 cups raw Spanish peanuts
1 tsp butter
1 tsp vanilla
1 1/2 tsp baking soda
Combine sugar, syrup, water and salt in a heavy saucepan. Bring to a full boil and add peanuts. Cook until nuts snap and syrup begins to turn color. Add butter and vanilla. Cook until amber-colored and continue cooking slowly to 300F, stirring occasionally. Remove from heat and add baking soda, stirring well. Pour immediately onto buttered hard surface (marble, porcelain) or baking sheet. Cool and pull out until very thin. Break into pieces. Makes about 1 pound.
-Arlene Beckman – Dassel Covenant Church, Minnesota
Bars from Cake Mix
1 (18 oz) pkg cake mix, any flavor
2 eggs
1/4 cup brown sugar
1/4 cup salad oil
1/4 cups water
Mix all ingredients together. Pour into greased and floured 9x 13 pan. Bake at 350F for 20-25 minutes. Don’t overbake.
– Aldersgate Methodist Church- St. Louis Park, Minnesota
St. Patrick Coke Cake
1 cup oleo
4 Tbsp cocoa
1 cup flour
2 cups sugar
1 cup Coke (soda)
1 tsp soda
1/2 cup buttermilk
2 eggs (beaten)
1 1/2 cups miniature marshmallows
1 tsp vanilla
Heat to boiling the oleo, cocoa and Coke. Pour over the flour, sugar and soda. Mix. Add buttermilk, eggs, vanilla and marshmallows. Pour into a greased and floured 9×13″ pan. Bake 350F oven 30-35 minutes.
Frosting:
1/2 cup oleo
4 Tbsp cocoa
6 Tbsp Coke (soda)
1 cup miniature marshmallows
1 lb powdered sugar
1 tsp vanilla
1 cup nuts
Bring to boil the oleo, cocoa and Coke. Add the marshmallows, stir until dissolved. Add the sugar, vanilla and nuts. Frost cake while still warm.
-Mata Carlson -Bethlehem Lutheran Church, Rapid City, South Dakota
Date Pinwheel Cookies
Cream:
1 cup sugar
1 cup brown sugar
1 cup shortening
Add 3 eggs and beat. Add 1 tsp salt, 4 cups flour, 1 tsp soda and 1 tsp vanilla.
Filling:
1 lb dates
1/2 cup sugar
1 cup water
Boil until thick paste. Add nuts,if desired. Let cool somewhat. Divide cookie dough and date filling into 3 parts. Roll cut dough, spread on dates and roll up. Put on wax paper. Chill. Slice and bake at 375F for 10-12 minutes.
-Susan Michael – Bethlehem Lutheran Church, Rapid City, South Dakota
Lots-a-Cookies
1 lb margarine (1/2 margarine & 1/2 shortening)
2 cups sugar
2 cups brown sugar
Add:
4 cups flour
3 tsp baking powder
1 tsp salt
2 tsp soda
4 beaten eggs
1 tsp vanilla
In a very large bowl mix 2 cups oatmeal, 2 cups Rice Krispies, 2 cups Wheaties, 2 cups raisins, 2 cups coconut and 1 large pkg chocolate chips. Add to first mixture. Bake at 375F for 10 minutes.
-Lila Richard – Bethlehem Lutheran Church, Rapid City, South Dakota
Potato Chip Cookies
Sift 2 cups flour and 1/2 tsp soda. Add 1 cup oatmeal and 2 cups crushed potato chips.
Cream 3/4 cup shortening, 1/2 cup brown sugar (packed) and add 1/2 cup white sugar.
Add 2 eggs (beaten) and 1 tsp vanilla.
Bake at 350F for 7-10 minutes.
-Betty Ebel – Bethlehem Lutheran Church, Rapid City, South Dakota
Applesauce Cookies
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup applesauce
1 tsp soda
1 tsp cinnamon
1 cup raisins
1 cup nuts
2 cups flour
Cream shortening, sugar and egg. Add soda to applesauce. Mix. Add rest of dry ingredients. Drop by teaspoonful. Bake at 375F. Frost with powdered sugar frosting when cool.
-Ardis Hass – Bethlehem Lutheran Church, Rapid City, South Dakota
Waffle Cookies
Mix:
1/2 cup melted butter
3/4 cup white sugar
2 eggs
Combine and add:
1 cup flour
6 Tbsp cocoa
1 tsp vanilla
Bake in a waffle iron. (The recipe sharer says, “I use medium setting, 50 to 60 seconds.”) Don’t overbake.
-Frieda Fenster – Bethlehem Lutheran Church, Rapid City, South Dakota
Cracker Jack Cookies
2 sticks oleo (or butter), softened
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 1/2 cups flour, unsifted
1 tsp baking powder & soda
2 cups oatmeal
2 cups Rice Krispies
1 cup coconut
1 cup brown sugar (lightly packed)
Cream together sugar and butter, eggs and vanilla. Add flour, soda and baking powder. Mix well. Add oatmeal, Rice Krispies and coconut. Mix well. Drop by spoonful about 2″ apart on greased cookie sheet. Bake in preheated oven 375F 8 to 10 minutes or until brown. Remove from baking sheet, immediately.
-Esther Petersen – Bethlehem Lutheran Church, Rapid City, South Dakota
Rhubarb Squares
1 1/2 cup brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2-3 cups rhubarb (diced)
Topping:
1/2 cup white sugar
1 tsp cinnamon
1 Tbsp melted butter
1/2 cup nuts
Cream brown sugar and shortening. Add egg and mix well. Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb. Spread in greased 9×13 pan. Combine white sugar, cinnamon, butter and nuts. Sprinkle over the top of the cake. Bake at 350F for 45-50 minutes.. Serve with whipped cream, if desired.
-Lucille Hengen from Nellie Hoffmann – Bethlehem Lutheran Church, Rapid City, South Dakota
Toffee Nut Bars
Bottom Layer:
1/2 cup soft oleo (room temperature)
1/2 cup brown sugar
1 cup sifted flour
Mix well. Press into bottom of 13×9″ ungreased pan. Bake 10 minutes until brown, 350F.
Top:
2 eggs (beaten well). Stir in 1 cup brown sugar and 1 tsp vanilla.
In a separate bowl mix 2 Tbsp flour, 1 tsp baking powder, 1/2 tsp salt. Mix well.
Add to egg and sugar mixture and 1 cup coconut and 1 cup chopped nuts. Pour over baked mixture and return to oven for 25 minutes or till golden brown. Cut into squares after it has cooled but not cold.
-Doris Swaney – Bethlehem Lutheran Church, Rapid City, South Dakota
Rocks (a North Dakota style oatmeal cookie)
1 cup flour
1/2 tsp each soda & salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup each shortening & brown sugar
1/4 cup sugar
1 egg
2 Tbsp milk
2 cups oatmeal
1 cup raisins
Sift together dry ingredients. Cream shortening, sugars, egg and milk. Add to flour mixture. Add oatmeal and raisins. This will be a thick dough. Drop by tablespoons on greased cookie sheet. Bake for 10 minutes at 350F. Makes 4 dozen.
-Charlotte Peterson – Our Redeemer’s Lutheran Church – Benson, Minnesota
Mom’s Sandbakkels
2/3 cup real butter
1/3 cup Crisco
2/3 cup sugar
1 egg, beaten slightly
1 tsp almond extract
2-2/3 cup flour
Cream butter, Crisco and sugar. Add egg and extract. Add flour to make stiff dough; finish working in by hand. Chill thoroughly. Press small amount of dough into sandbakkel tins until paper thin (the secret is to press until very, very thin). Place tins on cooky sheet. Bake at 350 for 12-15 minutes — WATCH CAREFULLY. Let stand a minute before gently turning out of tins. Superb flavor — but only if you don’t substitute ingredients.
-Shirley Munoz – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Fool-Proof Pie Crust
4 cups flour
1 Tbsp sugar
1 Tbsp vinegar
1/2 cup COLD water
1 3/4 cups butter or shortening
2 tsp salt
1 egg
Mix together well. Fold together with hands and make five balls. May refrigerate for three days. Can freeze. Makes two 9″ double crusts and on 9″ shell. For baked pie shell, bake at 450F for 12-15 minutes.
-Alice Bue, Geneva Eggers, Phyllis Seymour – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
First Lutheran Retreat Bars
Crust:
1/2 cup margarine or butter
1 cup flour
1/4 cup sugar
Filling:
1 cup graham cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts
1 tsp baking powder
14 oz can sweetened condensed milk
Frosting:
1 1/2 cups powdered sugar
1/2 cup margarine or butter
1 tsp condensed milk
Heat oven to 350F. For crust, mix flour, margarine and sugar until crumbly; press in bottom of ungreased 9×13 pan. Bake 10 minutes; cool 10 minutes. In large bowl, combine all filling ingredients; mix well. Spread over partially baked crust. Return to oven and bake 15-20 minutes or until golden brown. Cool completely. Blend all frosting ingredients until creamy; spread over bars.
-Kay Storm – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Dream Bars
Crust:
1 cup flour
1/4 cup oleo
1/2 cup chopped nuts
Filling:
2 pkg instant butterscotch pudding
8oz cream cheese
2 tbsp powdered sugar
2 cups milk
Cool Whip & chopped nuts
Combine ingredients for crust and press into 9×13″ pan. Bake at 350F for 10 minutes. Mix instant pudding with milk according to package directions. Pour onto crust; spread on softened cream cheese mixed with the sugar. Cover with half the Cool Whip (may use all if desired). Sprinkle on finely chopped nuts. Chill overnight. Cut in squares and serve.
-Lorabelle Hagness – Calvary’s Cupboard- Calvary Lutheran Church, Beloit, Wisc. 1986
Texas Pan Brownies
2 cups flour
2 cups sugar
1 tsp baking soda
2 sticks butter
1 cup water
4 Tbsp cocoa
1/2 cup buttermilk
1 tsp vanilla
2 eggs, beaten
Frosting:
1 stick butter
4 Tbsp cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 tsp vanilla
Mix flour, sugar and soda. Bring butter, water and cocoa to a boil; pour over flour mixture and mix. Mix buttermilk, vanilla and beaten eggs and add to first mixture. Pour into greased jelly roll pan. Bake at 375F for 25 minutes. While brownies are baking, make frosting by bringing butter, cocoa and buttermilk to a boil; add sugar and vanilla. Stir. Take brownies out of oven and pour frosting on immediately.
-Sue Murray – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Ritzy Cookies
Ritz crackers
Peanut butter
1 lb chocolate bark
1/2 lb vanilla bark
Melt chocolate and vanilla barks, keeping separate. Make “sandwiches” with Ritz crackers and peanut butter. Dip sandwiches into melted barks, making some chocolate and some vanilla. Let set on wax paper. Real good!
-Irene Grenawalt – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Oreo Bon Bons
1 pkg of cream cheese (about 8oz)
1 pkg oreo cookies (about 16 oz)
1 pkg milk chocolate pieces (about 12 oz)
Crush cookies and mix with cream cheese. Roll the mixture into balls. Melt the chocolate pieces and dip the oreo balls into the melted chocolate.
-From a potluck dinner
Grandma’s White Christmas Fudge
-With some modifications by her granddaughter
3 cups granulated sugar
1/2 sticks butter or margarine
1 5 1/3 oz can evaporated milk
1 7oz jar marshmallow creme
2 tsp vanilla extract
6 cups chopped nuts, preferably mixture of pecans, walnuts and/or Brazils or almonds
1/4 lb red candied cherries, halved
1/4 lb green candied cherries, halved
Butter a 9×13″ pan. Combine, sugar, butter and evaporated milk in a large kettle or dutch oven, stirring constantly (mixture scorches easily, so keep it moving) over medium heat, bring mixture to a boil. Continue cooking for about 5 minutes, still stirring, until it reaches soft-ball stage using a candy thermometer, the temperature should reach 238F. (A candy thermometer is highly recommended, by the way).
Remove from heat and quickly stir in the marshmallow creme, then the vanilla. Then stir in all the nuts and cherries- QUICKLY, as it will start to firm up. Turn into prepared pan and press into an even layer. Allow to cool before cutting into small squares. Makes at least three pounds or more. Store in an air-tight container, but it probably won’t stay in that container very long.
* This recipe was very difficult to make, using the original directions. Because it was such a treasure- the granddaughter streamlined the ingredients and the cooking method slightly. Nothing else was tinkered with, so it looks and tastes the same. It is one of the best things to happen to anyone’s Christmas… so you are urged to keep it in a safe place. I guarantee that you will get requests for it!)— Granddaughter…..
-this recipe from a co-worker
Jon’s Cookies
1 cup Rice Krispies
1 cup peanut butter (crunchy or creamy)
1 cup powdered sugar
Almond bark
Mix Rice Krispies, powdered sugar and peanut butter very well. Form into balls. Dip balls into melted almond bark and put on wax paper to cool.
-Phyllis Seymour — Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
San Antonio Pralines
2 1/2 cups sugar
1/2 cup brown sugar
1/3 tsp soda
1/4 tsp tsp salt
2/3 cup milk
2 Tbsp white corn syrup
1/2 cup butter or margarine
3 cups pecans
Combine all ingredients except pecans. Cook over medium heat; bring to a boil. Cook to a soft ball stage or until candy thermometer registers 234F. Remove from heat. Add pecans and beat until creamy. Drop by tablespoons on waxed paper. Makes 42. (This is the recipe used for the San Antonio fiesta).
-Ivy Streu – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Mother’s Old-Fashioned Pull Taffy
2 cups sugar 1 Tbsp butter
1 cup molasses 1 Tbsp vinegar
2 Tbsp water
Cook sugar, molasses and water until it threads; add butter and vinegar. Pour onto large buttered cooky sheet. When cool enough to handle, butter hands and pull until stiff and clear in color. Cut in desired lengths.
-Irene Loomis – Calvary’s Cupboard – Calvary Lutheran Church, Beloit, Wisc. 1986
Fresh Apple Cake
1/2 cup butter
1 cup sugar
1/2 cup brown sugar, packed
1 cup sour milk or buttermilk
2 eggs
2 1/4 cup all purpose flour
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 apples, chopped fine
Cream butter and sugar. Add buttermilk and eggs. Sift dry ingredients together and add to first mixture. Add apples. Place in greased 9×13 pan. Bake 375F for 40 minutes. Sprinkle topping on batter; gently press dough. For topping, combine:
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp cinnamon
3/4 cup chopped nuts
-Ruth Hanson – Dassel, Minnesota Covenant Church
Bundt Pan Apple Cake
2 1/2 cups flour
1 tsp baking soda
2 Tbsp cocoa
1/2 tsp cloves
1 1/2 tsp cinnamon
1 tsp nutmeg
1 cup butter
2 cups sugar
3 eggs, well beaten
1/2 cup water
1 cup walnuts, cut up
2 cups apples, chopped
1/2 cup chocolate chips
1 tsp vanilla
Sift flour, soda, cocoa and spices together. Cream butter and sugar together and add eggs. Gradually add the water and the flour mixture. Then add the walnuts, apples and chocolate chips. Stir in vanilla. Bake in well greased bundt pan. Cool in pan, put on rack and frost if desired.
-Vivian Bengtson – Dassel Minnesota Covenant Church
Lemon Cake
1 small pkg lemon jello
1 Duncan Hines cake mix (lemon or yellow)
3/4 cup water
3/4 cup oil
4 eggs
coconut
Mix all ingredients (except coconut) together. Grease pan and line with coconut. Pour mixture into pan and bake.
Glaze:
RealLemon juice
1/2 cup powdered sugar
Mix to desired consistency. Good when frosted while warm using a toothpick to make small holes so frosting seeps down.
-Lois Engel – Dassel Minnesota Covenant Church
Salad Dressing Cake
2 cup flour
1 cup sugar
4 Tbsp cocoa
1 tsp soda
1 cup salad dressing
1 cup cold water
1 tsp vanilla
1/2 tsp salt
Sift all dry ingredients together 5 time. Add the salad dressing, water, vanilla and salt. Blend well and pour int 9×13 pan. Bake 350F for 30 to 35 minutes.
-Dassel Minnesota Covenant Church
Mjuk Pepparkaka – Swedish Spice Cake
3 cup brown sugar
3 eggs
1 1/2 cup cream
3 cup flour
1 tsp each soda, crushed cardamom, cinnamon, ginger, cloves
1 cup butter, melted
Beat sugar and eggs together for ten to fifteen minutes with electric beater. Mix remaining ingredients in the order given. Bake in a greased bundt pan for 1 hour at 325 – 350F.
-Vivian Bengtson – Dassel Minnesota Covenant Church
Peanut Butter Cake
1 1/2 cup sugar
5 Tbsp butter
2 eggs
1 1/3 cup milk
1 1/2 tsp vanilla
1/2 tsp salt
4 Tbsp peanut butter
2 cup flour
2 1/2 tsp baking powder
Bake for 30 minutes at 350F or until done in a 9×13 pan.
Frosting
2 cup powdered sugar
2 Tbsp butter
1 tsp vanilla
3 1/2 Tbsp cream
2 Tbsp peanut butter
coconut (optional)
Cream sugar and butter, add cream and peanut butter and vanilla. Spread on cake and sprinkle with coconut if you like.
-Dassel Minnesota Covenant Church
Tropical Crumble
1 can pineapple pie filling
1 20oz pkg orange cake mix
1/2 cup butter, melted
1 cup shredded coconut
Spread pie filling evenly in a 9×13 cake pan; sprinkle with dry cake mix. Drizzle melted butter over cake mix. Sprinkle with coconut. Bake at 350F for 50 minutes or until it springs back at the touch. Serve warm or cool with whipped cream. Serves 9-12.
-Charlotte Holmgren – Dassel Minnesota Covenant Church
Watergate Cake
1 pkg white cake mix
1 pkg instant pistachio pudding
3 eggs
1 cup oil
1 cup club soda
1/2 cup walnuts
Combine all ingredients except nuts. Beat 4 minutes. Add nuts. Bake in a 9×13 pan at 35-40 minutes at 350F. Cool.
Frosting
9oz container Cool Whip
1 1/2 cup milk
1 pkg pistachio pudding
Beat pudding mix and milk for 2 minutes. Fold in Cool Whip. Spread on cake. Refrigerate.
-Barbara Anderson Elliott – Dassel Minnesota Covenant Church
Pound Cake
Have all ingredients at room temperature. Do not use corn oil margarine.
2 sticks margarine
2 cup sugar
5 eggs
1 tsp vanilla
1/2 tsp almond flavoring
2 cup sifted flour
Mix margarine and sugar together. Add eggs one at a time, beating after each addition. Mix in remaining ingredients. Pour into greased and floured tube or bundt pan and bake at 325F for 1 hour. Let cool on rack about 10 minutes. Turn out. Sift powdered sugar over top of warm cake.
-Gladys Bengtson – Dassel Minnesota Covenant Church
Chocolate Oatmeal Cake
1 1/4 cup boiling water
1 cup oatmeal
1/2 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 cup flour
1 tsp soda
1/4 tsp salt
2 Tbsp cocoa
1/4 Tbsp cinnamon
2 eggs
nuts, if desired
1 tsp vanilla
Mix together water and oatmeal. Cream butter, sugars. Combine two mixtures. Add flour, soda, salt, cocoa and cinnamon which have been sifted together. Add eggs, vanilla and nuts. Pour into pan and bake.
-Dorothy Dallmann – Dassel Minnesota Covenant Church
Orange Cake
1 cup sugar
1/2 cup Spry
2 eggs
1/2 tsp salt
1 Tbsp orange rind
1 cup ground raisins
1 tsp soda sifted into 2 cups flour
1 cup sour milk
Bake 45 minutes in 350F oven. Cool 10 minutes before putting on topping.
Orange Sauce Topping
1 cup sugar
1 tsp orange rind
1/4 cup orange juice
Boil 3 minutes. Cool before putting on cake.
-Mrs. Oliver Dill, Mrs. Roy Wiberg – Dassel Minnesota Covenant Church
Mincemeat Drop Cookies
3/4 cup shortening
1 1/2 cups sugar
3 eggs, beaten
3 cups flour
3/4 tsp salt
1 tsp soda
1 9oz pkg mincemeat
3 Tbsp water
1 cup nut meats
Thoroughly cream shortening and sugar; add eggs and beat well. Add half of sifted dry ingredients to creamed mixture. Add finely crumbled mincemeat and water; stir until blended. Add nuts and remaining flour mixture. Mix well. Drop from teaspoon onto greased cookie sheet. Bake 350F 10-15 minutes. Makes 4 dozen cookies.
-Mrs. E. C. Whittemore – Estelline Congregational Church – Estelline South Dakota
* Grandma Lundberg noted that this was “Good”
Norwegian Butter Cookies
1 cup soft butter
2 cups flour
1/2 cup powdered sugar
3/4 cup walnuts
2 tsp vanilla
Roll in little balls. Flatten with fork. Bake 10 minutes in 325F oven.
-Mrs. Glen Justice – Estelline Congregational Church – Estelline South Dakota
Date Cookies*
1 cup white sugar
1 cup butter or other shortening
4 cups flour
1 cup brown sugar
3 eggs, well beaten
1 tsp vanilla
1/4 tsp salt
1 tsp soda
Cream sugar and shortening together. Add eggs and vanilla. Add flour, salt and soda sifted together. Roll out on a well floured board 1/2 to 1/4 inch thick and spread with the filling.
Filling:
1 lb pitted dates, cut fine
1/2 cup sugar
1/2 cup water
Cook until thick. Cool and spread.
Roll up dough like a jelly roll, cover with waxed paper and keep in cold place overnight. Slice in thin slices and bake on well greased cookie tins in a medium to hot oven 20 minutes.
This makes 60-70 cookies, according to thickness.
###If you divide the dough and filling, it will work better as they spread in baking and make such large cookies. Push edge of dough to straighten and make a neat roll. Cookie will then be the same size.
-Mrs. Fred Kaiser – Estelline Congregational Church Cookbook
*This cookie was made by Grandma Lundberg every year. It was a Christmas favorite.
Church Lady Recipes 