Recipes From our Members' Kitchens

Recipes From our Members' Kitchens

Jun 30, 2020

Butter Horns
Anita Hahn
No. 28, Clarkson, NE

1 pkg yeast
½ C white sugar
1 C warm water
1 T white sugar
3 eggs, well beaten
½ C melted butter
1 tsp salt
4½ C flour
2 tsp melted butter, divided

Dissolve yeast, adding one T white sugar into 1 C warm water to activate yeast. In large bowl, mix together the activated yeast, ½ C sugar, 3 beaten eggs, ½ C melted butter, 1 tsp salt, and 2 C of flour. Beat thoroughly. Add remaining 2½ C of flour and blend. Do not knead! Cover with saran wrap and place in fridge for 6 to 8 hours. When ready to bake, divide dough into 4 parts. Roll out one part approximately 12-14 inches. Spread ½ tsp melted butter. Using pizza cutter, divide into 8. Roll up wide end to narrow end, tucking in the ends. Bake in preheated 375º oven for 10-12 minutes.

 

Apple Bread
Grace Picka
No. 2, New Prague, MN

½ C shortening
1 C white sugar
2 eggs
½ tsp vanilla
1½ T milk
2 C flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1½ C apples, chopped
2 T brown sugar
2½ T white sugar
1 tsp nutmeg
1 tsp cinnamon

Cream shortening with white sugar. Beat in eggs, vanilla, and milk. Stir in flour, salt, baking soda, and baking powder. Stir in apples. In another bowl, combine brown sugar, white sugar, nutmeg, and cinnamon. Reserve about ¼ of the mixture, and add the remaining to the batter. Pour into greased loaf pans, half full. Use reserved sugar mixture and sprinkle on top of loaves. Bake 1 hour at 350º or until done.

 

Banana Cake
Robert Golen
No. 142, Two Rivers, WI

2½ C all purpose flour
1 2/3 C granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ C oil
2/3 C buttermilk
1½ C mashed ripe bananas
3 eggs
¼ tsp lemon oil or 1 T lemon juice
and grated lemon rind
½ C walnuts or pecans

Blend flour, sugar, baking powder, baking soda, and salt in mixing bowl. Add oil, buttermilk, mashed bananas, eggs, and lemon flavoring. Beat for 2 minutes with mixer. Fold in nuts. Pour mixture into greased and floured 9x13" pan and bake at 350º for 30-35 minutes or until done. Ice when cool with powdered sugar icing that is flavored with lemon.

 

Ding Dong Cake
Cindy Strong
No. 427, Oxford, IA

8-9 Ding Dog snack cakes
1 package (8 oz) cream cheese
½ C sugar
1 tsp vanilla
16 oz Cool Whip
2 boxes (3.4 oz each) instant
chocolate pudding mix
1 box (3.4 oz) instant vanilla
pudding mix
3 C milk

Using a 9x13" pan, slice Ding Dongs in half lengthwise with cream side up. Soften cream cheese and mix with sugar, vanilla, and half of the Cool Whip. Mix until smooth and spread over Ding Dongs. Combine the pudding mixes with 3 C milk. When thick, spread over cream-cheese mixture. Spread remaining Cool Whip on top. Refrigerate until ready to serve.

 

Apple Kuchen Dessert
Marilee Herrmann
No. 20, Whitelaw, WI

1 pkg yellow cake mix
½ C butter
½ C coconut
2½ C fresh apples, peeled and
sliced, or 1 can pie filling
½ C sugar
1 tsp cinnamon
1 C sour cream
1 egg

Cut butter into cake mix with fork and knife, mix with coconut. Put in bottom of ungreased 13x9" cake pan. Bake at 350º for 10 minutes. Slice apples, arrange in rows on top of cake mix. Sprinkle sugar and cinnamon mixture over apples. Blend sour cream and egg with fork and pour over apples. (It will not cover apples completely.) Bake 25 minutes at 350º until light brown.

 

Blueberry Oatmeal Cookies
Linda Sieja
No. 332, Weyerhaeuser, WI

2 C flour
½ tsp baking soda
1 tsp baking powder
1 tsp salt
¾ C butter or margarine
1½ C sugar
2 eggs
1 tsp vanilla
¾ tsp finely shredded orange or
lemon peel
1 C quick cooking oatmeal
1 C fresh blueberries
½ C chopped nuts

Stir together flour, baking powder, baking soda, and salt. Set aside. Beat butter or margarine and add sugar and beat until fluffy. Add eggs, vanilla, and lemon peel. Beat well.
Add flour mixture to the beaten mixture and combine well. Fold in oatmeal, blueberries, and nuts. Drop by teaspoons into ungreased cookie sheet. Bake at 375º for 10-12 minutes until bottoms are light brown. Let stand 1 minute and place on cooling rack.

 

Red Hot Applesauce
Clarice Sabata
No. 74, Dorchester, NE

2 C water
¼ C red hots
6-8 large cooking apples
¼ C sugar, optional

Put water and red hots in 2 qt. microwave-safe bowl. Peel, core, and dice apples in ½" chunks and add to bowl. Sprinkle with sugar if desired. Stir well. Microwave on high 5 minutes. Stir and cook 4 more minutes. Stir and cool. Ready to enjoy. For smoother applesauce, microwave 3 more minutes.

 

Blueberry Torte
Therese Trojak
No. 236, Phillips, WI

20 graham crackers, crumbled
¼ C sugar
¼ C butter
½ C sugar
2 eggs
8 oz cream cheese
1 can blueberry pie mix

Mix graham crackers, ¼ C sugar, and butter together and press into pan for a crust. Beat ½ C sugar with eggs. Add cream cheese and mix. Pour over the graham cracker crust. Bake at 350º for 20 minutes. Add a can of blueberry pie mix by spooning over baked mixture. Need not be refrigerated.

 

Chocolate Mousse Pie
Evelyn Pettinger
No. 101, Du Bois, NE

1 (7 oz) milk chocolate candy bar
1½ C mini marshmallows
½ C milk
2 C whipping cream
1 graham cracker crust

Place the candy bar, marshmallows, and milk in double boiler over heat. Stir until it is melted and smooth. Pour into graham cracker crust in pie tin. Top with whipping cream. Put in freezer to use when needed.

 

 



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