Western Fraternal Life :: Desserts

Desserts

Angel Cake (July 2001)

10 inch angel food cake, cut in cubes
6 C. cold milk
6 serving package instant chocolate pudding mix
6 serving package instant vanilla pudding mix
5 (2.1 oz.) bars chocolate-covered crispy peanut butter flavored candy (i.e.: Butterfinger), crushed

     Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until served.


Apple Cake (November 2004)

1 1/4 C. white sugar
2 C. all-purpose flour 
2 tsp. ground cinnamon
2 tsp. baking soda 
2 eggs
1/2 C. vegetable oil 
2 tsp. vanilla extract
1 C. chopped walnuts 
5 1/2 C. chopped apples 

    

Preheat oven to 325 degrees. In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apples, mix until all of the apples are evenly coated. Pour into a 9 x 9 inch pan. Bake for 45 to 50 minutes Serve warm or cool. Serves 12.

Apple Cheesecake (August 2001)

2 envelopes unflavored gelatin
1/3 C. cold water
1 3/4 C. apple juice
1/2 C. sugar
3 egg yolks, from regular or pasteurized eggs, beaten
3 (8 oz.) pkgs. cream cheese, softened
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 C. whipping cream, whipped

Topping
1/2 C. chopped dry roasted peanuts
2 T. butter or margarine
1 C. applesauce
1/3 C. packed brown sugar
1/4 tsp. ground cinnamon

    In a small bowl, soften gelatin in water; let stand for 2 minutes. In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9-inch springform pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. If desired, garnish with whipped cream, cinnamon and peanuts. Makes 12-16 servings.


Apple-Nut Cake (May 2007)
Linda Phillips, Lodge No. 377, CA

2 eggs
1½ tsp baking soda
2 C sugar
1 tsp salt
3 C flour
1 C chopped nuts (pecans or walnuts)
1½ C vegetable or canola oil
4 apples, chopped

    Mix all ingredients together and put in bundt pan. Bake at 325° for 1½ hrs. Serves 10-12.

Apple Peanut Butter Snack Bars (December 2015)
Grace Picka, No. 2, New Prague, MN

2 C rolled oats 2 eggs
1 C shredded apple ½ tsp cinnamon
(1 med. apple) ½ tsp vanilla
½ C honey ¼ C peanut butter

Preheat oven to 350°. Grease a 9x9 dish. Combine all ingredients, and mix well. Press down in greased pan. Bake for 20 minutes, or until edges are just barely browned. Allow to cool before cutting into squares. Note: These gluten-free snack bars are made with wholesome ingredients and are great for after school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of peanut butter.

Beaver Island Cake (November 2004)
Kendra Malek, Lodge No. 225, Bannister, MI

1 C. (heaping) dates, cut up 1 1/2 C. hot water
1 tsp. baking soda

     Mix and set aside.

1 C. sugar 2 eggs
3/4 C. margarine 1 1/2 C. flour
1/4 tsp. salt 1/4 tsp. baking soda
1 tsp. vanilla

     Mix together sugar and eggs. Beat well. Add dry ingredients and mix well. Add date mixture and vanilla. Put in greased 9 x 13 pan. 

Topping:
1/2 C. nuts, cut up
6 oz. chocolate chips
1/2 C. sugar

     Mix together topping ingredients. Sprinkle on top of batter in pan. Bake at 350 degrees F for 25-35 minutes.


Blackberry and Blueberry Pie (January 2004)

2/3 C. shortening
2 C. all-purpose flour
1 tsp. salt
5 T. cold water
3/4 C. white sugar
1/2 tsp. ground cinnamon
1/3 C. all-purpose flour
4 C. fresh blueberries
1 1/2 C. fresh blackberries
1 T. lemon juice
2 T. butter

    

Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. Bake at 425 degrees F for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Blueberry Cherry Pie (August 2005)

2 C. pitted cherries
2 C. blueberries, rinsed and drained 
1 1/4 C. white sugar
1/4 C. all-purpose flour
1 T ground cinnamon
1/2 tsp. lemon juice
1 T butter 
9 inch double crust pie 

     Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well. Pour into a 9-inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top. Bake at 375° for 1 hour. Put a baking sheet under pie to catch any liquid that might bubble over.

Brownies with Mocha Frosting (December 2015)
Evelyn Roberts, No. 193, Adam, WI

½ C vegetable shortening 1 tsp vanilla
or margarine 1 C chopped nuts
1 C sugar 2 C powdered sugar
4 eggs 3 ¼ T cocoa
16 oz can chocolate syrup 2 T butter
1 C flour 3 ¼ T strong, hot coffee
½ tsp salt

Cream shortening and sugar; add eggs one at a time, beating well after each. Add chocolate syrup; blend. Add flour, salt, vanilla, and nuts. Pour into greased, floured jelly roll pan. Bake at 375° for 25 to 30 minutes. For frosting, beat together the last 4 ingredients (powdered sugar, cocoa, butter, and hot coffee). Yield: 3 dozen.

Butterscotch Apple Delight (December 2015)
Mrs. Ron Maresh, No. 20, Whitelaw, WI

9 in graham cracker pie crust 8 oz pkg. cream cheese (soft)
20 oz can apple pie filling ¼ C butterscotch syrup
3.9 oz pkg. butterscotch pudding topping
and pie filling (small box) ½ tsp cinnamon

Stir cinnamon into apple pie filling (extra flavor), pour in pie shell. Cook and cool pudding as package directs. Beat cream cheese, then add 2 T of butterscotch topping syrup, blend well; then add cooled pudding, stir gently. Then top apples, drizzle remaining syrup. Chill 2-4 hours. Serves 6-8.


Cantaloupe Pie (February 2002)
Rose Watkins, Lodge No. 46, OK

1 1/2 C. cooked mashed cantaloupe
2 1/2 C. sugar
10 T. flour
6 egg yolks
11 oz. milk
13 oz. evaporated milk
1 stick margarine
1 T. vanilla
pinch salt

    Peel and cut up cantaloupe, add a little water, cook until tender, mash and drain before measuring. Mix flour, sugar, milk, egg yolks with cantaloupe. Cook until thick, add margarine, salt and vanilla. Pour into baked shells. Top with meringue. Bake in 350 degrees oven until lightly brown. Makes two pies.

Chiffon Devils Food Cake (August 2004)
Sandy Psota, Lodge No. 14, NE

3/4 C. boiling water
1/2 C. cocoa
1 C. egg whites
1/2 tsp. cream of tartar
1 3/4 C. cake flour
1 3/4 C. sugar
1 1/2 tsp. sugar
1 1/2 tsp. soda
1 tsp. salt
1/2 C. salad oil
8-10 egg yolks (from whites)
2 tsp. vanilla

    

Combine boiling water and cocoa. In large mixing bowl, beat egg whites and cream of tartar until very stiff. Sift together flour, sugar, soda and salt in bowl. Make a well, add oil, egg yolks, cocoa mixture and vanilla. Fold into egg whites, mixing thoroughly. Pour into angel food cake pan or long loaf pan. Be sure there are not bubbles in the batter. Bake for 55 minutes at 325 degrees. Cool before serving.

Chocolate Rainbow Roll (December 2007)
Virginia Suchy, Omaha, NE

1 pkg. (12 oz.) chocolate chips
2 eggs, beaten
1 lg pkg mini-marshmallows
1 C ground nuts, pecans or walnuts
1 jar (6 oz.) red marachino cherries, drained, cut in half
angel flake coconut

Melt chocolate chips in top of double boiler over hot water. Add beaten eggs; mix well. Pour mixture into a large bowl or pan. Add the marshmallows and the nuts; mix well. Divide the mixture into three even parts. On wax paper, pour some coconut and form part into roll. It is sticky, so keep it in the coconut until a solid roll is formed. Put each roll in a sheet of waxed paper and roll up. Refrigerate for at least one half of a day or overnight. Unroll and slice each into about a dozen slices as thick as you want.

Cinnamon Chocolate Cake (October 2001)

2 C. all-purpose flour
2 C. sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. water
1/2 C. vegetable oil
1/2 C. butter or margarine
1/4 C. cocoa
2 eggs
1/2 C. buttermilk
1 tsp. vanilla
1 tsp. baking soda

Frosting
1/2 C. butter or margarine
1/3 C. whipping cream
1/4 C. baking cocoa
1 1/2 tsp. ground cinnamon
3 C. powdered sugar
1 tsp. vanilla
1 C. finely chopped walnuts

In a mixing bowl, combine the first four ingredients. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased and floured 10x15 pan. Bake at 375 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. For frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over hot cake. Cool completely. Makes 24-30 servings.

Coconut Cake (October 2004)
Kendra Malek, Lodge No. 225, MI

1 pkg. white or yellow cake mix

Bake according to directions on box. Poke holes all over cake with a fork, while cake is still warm.

Combine:
1 C. milk
1/2 C. sugar
1 C. coconut
1 tsp. coconut extract (optional)

    Bring ingredients to a boil and boil for 1 minute. Pour over warm cake. Let cake cool completely. Fold 1/2 cup coconut into 8 oz. carton of thawed whipped topping. Frost top of cake. Sprinkle with 1/2 C. additional coconut. Refrigerate.

Cottage Cheese Cupcakes (December 2007) December 2007)
Linda Phillips, Lodge No. 377, CA

1/4 lb butter
2 C brown sugar, firmly packed
1 lemon rind, grated
1 egg 
2 C cottage cheese (1 pint)
1/4 tsp vanilla
2 C cake flour, sifted
1 tsp salt
1/2 tsp baking soda
2 C raisins

Cream softened butter and one cup brown sugar until light and fluffy. Add grated lemon rind, vanilla, and egg and beat well. Add cottage cheese and second cup of sugar and mix thoroughly. Sift flour once, measure and re-sift with dry ingredients. Blend with cottage cheese mixture and fold in raisins. Bake in greased muffin tins or muffin cups which have been filled 2/3 full, at 350° degrees for 30 minutes, or until a toothpick inserted in center comes out clean. Makes 2 dozen cupcakes.

Creamy Apricot Pie (June 2007)
Dorothy Roy, Lodge No. 431, Denver, CO

16 oz. can apricot halves
1 pkg. (4 servings) Cook & Serve vanilla pudding
1 pkg. (3 oz.) apricot gelatin
1 baked graham cracker pie crust
8 oz. Cool Whip

Drain apricots, save juice, add water to make 2 cups and stir in pudding and gelatin, cook. Dice apricots. Pour pudding mixture into bowl and set in a pan of ice and water to chill. Stir until thickened. Fold Cool Whip and apricots in pudding. Spoon into pie shell and chill for 2 hours. Save some Cool Whip and apricots to garnish.

Creamy Peach Pie (August 2005)

9 inch single crust pie
4 C. fresh peaches peeled, pitted and sliced 
3/4 C. white sugar
1/4 C. all-purpose flour
1/4 tsp. salt 
1/4 tsp. freshly grated nutmeg
1 C. heavy whipping cream 

Peel and slice peaches. Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top. Bake in a preheated 400° oven for 35-45 minutes or until firm and golden brown on top. Chill for several hours before serving.

Creamy Watermelon Pie (August 2004)
Betty Burklund, Lodge No. 389, NE

3 oz. pkg. watermelon gelatin
1/4 C. boiling water
12 oz. carton whipped topping
2 C. seeded watermelon, cubed
9 oz. graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into graham cracker crust. Refrigerate for two hours or until set. Yield: 6-8 servings.

Deep Dish Blueberry Pie (December 2007) 2007)
Virginia Suchy, Omaha, NE

1 quart washed blueberries
1/2 C sugar
2 T flour
1/2 tsp nutmeg
2 T lemon juice
1 pie crust
butter

Add sugar, flour, sugar, nutmeg, and lemon juice to blueberries. Mix gently into blueberries until fruit is coated. Turn into deep baking dish and dot generously with butter. Cover with pie crust and bake 30 minutes at 400°. Spoon on thick cream or whipped cream when pie is cool. Note: may also be made with canned or frozen blueberries.

Double Cherry Pie (April 2005)

4 C. frozen cherries, thawed
1 C. dried cherries
1 C. white sugar
2 T. quick-cooking tapioca
1/2 tsp. almond extract
1/4 tsp. ground nutmeg
1 T. butter
1 recipe pastry for a 9 inch double crust pie

Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape. Bake at 375 degrees about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Easy Cheesecake (December 2004)
Kendra Malek, Lodge No. 225, MI

18 1/4 oz. yellow cake mix
2 T oil
4 eggs
2 8 oz. pkgs. cream cheese, softened
1/2 C sugar
1 1/2 C milk
3 T lemon juice
1 T vanilla

     Set aside 1 cup dry cake mix. Combine remaining cake mix with oil and 1 egg until crumbly. Press in bottom and 1 to 1 1/2” up the sides of a 10-inch springform pan. Set aside. In a bowl, beat cream cheese and sugar. Add remaining eggs and reserved cake mix. Beat one minute. Gradually add milk, lemon juice and vanilla. Beat until smooth. Pour into crust. Bake at 300 degrees for 1 hour and 10 minutes. Cool. Refrigerate 8 hours or overnight. Unmold. Top with fruit topping of choice, or chocolate curls, etc.

Family Favorite Chocolate Pie (June 2004)
Kathryn Ingerle, Lodge No. 437, NE

2 C. milk
1/4 tsp. salt
2 1/2 T cocoa
1 C. sugar
3 T water
4 T corn starch
3 eggs (separated)
2 T butter 
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1 T corn starch
1/4 C. sugar
1 T water

    Mix combine milk, salt, cocoa and sugar and bring to a boil, stirring to dissolve sugar. Mix 4 T corn starch with about 3 T water and gradually stir into milk/cocoa mixture. Cook over low heat, stirring until thick. Mix a small amount of milk/cocoa mixture into 3 slightly beaten egg yolks, then slowly add to rest of milk/cocoa mixture. Cook about two minutes. Add butter and vanilla. Keep mixture hot. Slighty beat 3 egg whites, salt and cream of tartar. Add ¼ C sugar and beat until stiff peaks form. Add 1 T corn starch mixed with 1 T water. Add to egg whites and beat again until stiff peaks form. Pour chocolate mixture into baked crust and top with meringue. Bake at 350° until lightly brown, 12-15 minutes. Cool before serving.

Fat Free Chocolate Cupcakes (February 2001)

1 small box Jell-O cook & serve chocolate pudding
1/2 C. non-fat dry milk powder
1 T. unsweetened Hershey's cocoa
1/2 C. sugar
1 C. self-rising flower
4 egg whites, beat until stiff with 1 pinch salt in 
1 1/2 qt. bowl
1 tsp. vanilla
4 oz. applesauce
1/4 tsp. baking soda

    In medium mixing bowl, combine Jell-O pudding, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-lined cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack for about 10 minutes, then remove.

French Coconut Creme Bars (August 2007)
Margie Muth, Lodge No. 147, Mandan, ND

Bars:
2 C flour
2 C sugar
1 tsp baking soda
1 C butter
1 C water
1/4 C cocoa
1/2 C buttermilk
2 beaten eggs
1 tsp vanilla

Creme Filling:
4 C powdered sugar
1 C soft butter
1 T coconut flavoring
3 oz cream cheese

Chocolate Glaze:
1 C butter
2 tsp vanilla
12 oz pkg real chocolate chips

    Bars: Sift flour, sugar and soda into large bowl; set aside. Combine butter, water and cocoa in a small saucepan; bring to a boil. Pour over sifted ingredients, mixing well. Add buttermilk, eggs and vanilla; beat until smooth. Pour into greased and floured 10 x 15 inch pan. Bake in a preheated 375° oven for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely. Creme Filling: Sift powdered sugar into bowl; add butter, cream cheese and flavoring. Mix well with a mixer and spread on cooled bars. Refrigerate while preparing glaze. Chocolate Glaze: Melt butter and chips in a small saucepan over low heat, stirring constantly. Add vanilla and cool slightly. Spread on cooled bars and return to refrigerator.

Harvest Pumpkin Tarts (October 2003)

14 oz. can Sweetened Condensed Milk
1 1/4 C. canned pumpkin puree
2 T. brown sugar
1 egg
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
24 3-inch unbaked tart shells

    Preheat oven to 375 degrees. Whisk together condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg. Pour evenly into tart shells. Bake in preheated 375 degrees oven for 18 minutes or until center is just set and pastry is golden. Cool and garnish as desired.

Hershey Bar Pie (March 2001)

7-8 Hershey bars
18 inch graham cracker crust
8 oz. Cool Whip
Pecans (optional)

    Melt Hershey bars in top of double boiler. Mix with Cool Whip in a bowl. Pour into pie shell. Put pecans on top, if desired. Refrigerate 2-3 hours.

Ice Cream Pie (January 2008)

1 pint any flavor ice cream
1 regular instant pudding, same flavor as ice cream
1 C milk
1 baked pie shell

    Blend ice cream and milk; add pudding, beat until just mixed, about 1 minute. Pour into cooled shell; refrigerate 1 hour before serving.

Lemon Coffee Cake (June 2006)
Kendra Malek, Lodge No. 225, MI

1 1/4 C sugar divided
1 tsp baking powder
3/4 C oil
1/2 tsp salt
4 eggs
1 can lemon pie filling
2 C flour
1 1/2 tsp ground cinnamon

    Combine 1 C sugar and oil. Add eggs and beat until thick and lemon colored. Add dry ingredients. Spread 1/2 batter in a greased 9 x 13 pan. Top with lemon pie filling. Top with remaining batter. Mix remaining 1/4 C sugar and cinnamon and sprinkle over batter. Bake at 350 degrees for 30 minutes.

Lime Pie (April 2006)

1 chocolate or Oreo Cookie Ready Made pie shell 
14 oz. can of sweetened condensed milk
6 oz. can concentrated limeade
2-3 drops green food coloring
8 oz. container of frozen whipped topping, thawed

    Combine sweetened condensed milk, limeade and food coloring. Stir until mixed together. Fold in whipped topping and pour in ready made pie shell. Place in freezer until solid (about 3 hours).

Mandarin Orange Upsidedown Cake (June 2006)
Manetta Ohrt, Lodge No. 104, IA

1/2 C butter or margarine, melted 
11 oz can mandarin oranges, drained
1/2 C shredded coconut
1 pkg yellow cake mix
3/4 C chopped pecans
1 C brown sugar

    Preheat oven to 350 degrees. Spread melted butter in 9 x 13 pan and sprinkle with brown sugar. Arrange oranges over brown sugar, sprinkle with coconut. Prepare cake mix as directed on package. Stir pecans into batter. Pour carefully into pan. Bake at 350 ° for 45 to 50 minutes or until cake springs back when touched in center. Immediately turn upside down onto heat proof serving platter and leave pan over cake one minute. Remove pan and cool completely. Serve with cool whip or ice cream.

Mango Coffee Cake (August 2006)
Wilma Wysocky, Lodge No. 377, Los Angeles, CA

2 C all-purpose flour
1 C buttermilk
2 1/3 C sugar
2 eggs, beaten
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp ground nutmeg
3 C coarsley chopped, seeded, peeled mangos (about 3)
1/2 C butter
3/4 tsp cinnamon
sweetened whipped cream
1/2 tsp baking soda
1/4 tsp salt

    Preheat oven to 350 degrees. Grease a 13 x 9 x 2 pan; set aside. In a large bowl, combine flour, 2 C of sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk, eggs, and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes and spread in prepared pan. Combine the 1/3 C sugar and cinnamon. Sprinkle evenly over batter. Bake for 40-45 minutes or until a wooden pick inserted near center comes out clean; break crust slightly when inserting pick (mango pieces will sink to the bottom of coffee cake. Cool slightly. Serve warm with sweetened whipped cream. Serves 12-16. 

Milky Way Cake (February 2001)
Annette Hulinsky, Lodge No. 112, Ord, NE

8 (1.75 oz.) Milky Way candy bars
3 sticks butter
2 C. sugar
4 eggs
2 1/2 C. flour
1/4 tsp. baking soda
1 1/4 C. buttermilk
1 tsp. vanilla
1 C. pecans

Icing
2 1/2 C. sugar
6 oz. pkg. chocolate chips
1 C. marshmallow crème
1 stick butter
1 C. evaporated milk
1 C. chopped pecans

     In a medium saucepan, melt Milky Ways with 1 stick butter. Remove from heat and let cool. Cream together 2 sticks butter and sugar. Add eggs and cooled candy mixture. In a separate bowl, stir flour and baking soda. Alternately add buttermilk and flour mixture to the batter. Add vanilla and pecans. Grease 3 9-inch pans or 1 loaf pan and dust with powdered sugar. Bake at 325-350 degrees for 30-45 minutes. Icing: in a medium saucepan, combine sugar and milk. Cook to soft ball stage. Remove from heat and add butter, marshmallow crème and chips. Stir until chips are melted, add pecans. Spread on cake and let cool.

Mom's Pineapple-Carrot Cake (March 2002)

8 oz. can crushed pineapple with juice
3 C. all-purpose flour
2 3/4 C. white sugar
1 T. baking soda
2 1/2 tsp. ground cinnamon
1 tsp. salt
1 1/2 C. vegetable oil
4 eggs, beaten
1 T. vanilla extract
1 1/2 C. shredded carrots
1 1/4 C. flaked coconut
1 C. chopped walnuts
1 C. powered sugar

    Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple. Pour into a 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely. In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

October Apple Pie (October 2003)

1 recipe pastry for a 9 inch double crust pie
6 C. thinly sliced apples
1 lemon, juiced
1/2 C. packed light brown sugar
1/2 C. white sugar
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
3 T. all-purpose flour
1/4 C. butter, chilled and diced
9 caramel squares, quartered
1 T. white sugar

    In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, caramels. Stir to coat fruit evenly. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar. Bake at 375 degrees for 50 minutes. If you notice over browning after 30 minutes, reduce heat to 350 degrees. Serve warm, or at room temperature.

Peanut Butter Pie (March 2001)

2 C. creamy peanut butter
2 C. sugar
2 (8 oz.) pkgs. cream cheese (room temperature)
2 T. butter (melted)
2 tsp. vanilla
1 1/2 C. whipping cream
4 oz. semi-sweet chocolate
3 T. + 2 tsp. hot coffee

     Beat peanut butter, sugar, cream cheese, 2 T. butter and vanilla until smooth and creamy. Beat whip cream until soft peaks form. Fold whipping cream into peanut butter mixture. Spoon into a graham cracker crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler. Spread over peanut butter filling. Refrigerate until firm.

Pecan Fudge Pie (November 2001)

1 1/4 C. light corn syrup
3 T. butter, softened
1/2 C. sugar
1 1/2 tsp. vanilla extract
1/3 C. baking cocoa
1/3 C. all-purpose flour
9 inch unbaked pastry shell
1/4 tsp. salt
3 eggs
1 C. chopped pecans
Whipped topping, optional

    In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350 degrees for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired. Makes 6-8 servings.

Persimmon Cake (October 2002)
Laddie Lizak, Lodge No. 377, CA

1 C. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 C. persimmon pulp (ripe)
1 tsp. baking soda
1/4 C. milk
1 T. vegetable oil
1 egg
1 C. sugar
1 tsp. vanilla
1 C. chopped nuts (optional)

Hot Rum Sauce
4 oz. butter
1/4 C. water
1 C. sugar
2 tsp. rum flavoring

    Measure flour, baking powder, cinnamon, salt into a bowl and set aside. Measure persimmon, vanilla, baking soda, milk, oil, egg (mixed, but not beaten) into a large bowl. Stir well, add sugar, stir until sugar is dissolved. In three parts add the dry ingredients into the persimmon batter, folding gently after each addition. Add chopped nuts. Pour into a 9 x 9 x 2-inch baking pan, sprayed with oil. Bake at 300 degrees for 35-40 minutes or until testing toothpick comes out dry. (note: if oven is not convection, may require 15 to 20 minutes longer.) Cool cake 10 minutes and top with hot rum sauce. Directions for rum sauce: put all of the ingredients into a 1-quart pan, heat until sugar is dissolved. Poke holes into top of cake with fork. Pour hot sauce over top of cake, spreading with a spoon. Whipped cream can be used instead of hot rum sauce.

Pineapple Coconut Pie (August 2006)
Matilda Zulkoski, Lodge No. 437, Ord, NE

1 (6 1/2 oz.) can crushed pineapple
1 C cultured sour cream
3/4 C flaked coconut
1 small box instant vanilla pudding
1 baked pie shell 

    Mix pineapple and pudding; stir in sour cream and coconut. Pour into baked pie shell. Refrigerate. You can garnish with chopped nuts if you wish. Serves 6.

Pineapple Sheet Cake (June 2006)
Eva Watzel, Lodge No. 237, SD 

2 C all-purpose flour
2 C granulated sugar
1 tsp baking soda
1/2 C chopped walnuts
1/2 C brown sugar, packed
1/2 C unsalted butter
1/4 tsp salt
5 oz can evaporated milk
20 oz can pineapple, undrained

    Grease a 9 x 13 pan. Heat oven to 350. In a medium size bowl mix flour, 11/4 C sugar, baking soda and salt. Add undrained pineapple and mix thoroughly. Pour into prepared pan. Sprinkle with brown sugar and walnuts over batter. Bake 30 minutes or until toothpick comes out clean. Meanwhile, make the glaze. In a saucepan, mix in remaining 3/4 C sugar, butter and evaporated milk. Bring to a boil over moderate heat and cook 10 minutes, stirring constantly until slightly thickened. Pour hot glaze over the cake when it is removed from the oven. Cool.

Pineapple/Mandarin Orange Cake (August 2005)
Ida Henschel, Lodge No. 106, ND

Cake:
1 box yellow cake mix
3/4 C. oil
4 eggs, unbeaten
1 can mandarin oranges with juice

     Beat all ingredients together for 2 minutes. Bake at 325° for 35-40 minutes in a 9 x 13-inch pan. Cool completely.

Frosting:
1 lg. can crushed pineapple, with juice
1 pkg. (3 oz.) instant vanilla pudding
dash of salt
8 oz. container of whipped topping

    Mix together pineapple, pudding and salt. Fold in whipped topping. Frost cooled cake.

Pistachio Cake (May 2007)
Linda Phillips, Lodge No. 377, CA

1 box Duncan Hines white cake mix
2 pkgs. (3.4 oz.) instant pistachio pudding
4 eggs
1 C oil
1 C Fresca
1 C chopped maraschino cherries
1 C chopped nuts (optional)

    Mix all ingredients together and pour into bundt pan. Bake at 350° for 45 minutes. Put a glaze or powdered sugar on top. Serves 12.

Pizza Fruit Pie (December 2003)

1 2-layer yellow cake mix
1 C. milk
1/2 C. coconut
1/2 C. margarine
1 egg
4 oz. pkg. lemon instant pudding
8 oz. cream cheese softened
1/2 C. sliced strawberries
1/2 C. bananas
1/2 C. sliced grapes
1/2 C. sliced kiwifruit

    Combine cake mix and coconut in bowl. Cut in margarine until crumbly. Stir in egg. Press over bottom of pizza pan. Bake at 350 degrees F for 15 minutes or until light brown. Cool. Beat pudding mix, milk and cream cheese in bowl. Spread over cooled crust. Arrange fruit over top.

Poppy Seed Pie 1 (February 2001)
Tillie Kreshel, Lodge No. 389, NE

Filling
3 C. milk
3 egg yolks
3/4 C. sugar
3 T. cornstarch
1/4 C. whole poppy seed

Meringue
3 egg whites
3 T. powdered sugar

    Cook filling ingredients until thick. Pour into baked graham cracker crust. Beat egg whites until they stand in peaks, add powdered sugar, one tsp. at a time. Beat well. Spread meringue on top of pie. Bake 10 minutes at 400 degrees or until meringue is browned.

Poppy Seed Pie 2 (March 2001)
Marita Placek, Lodge No. 56, NE

1/2 C. poppy seeds
1 1/2 C. milk
1 C. half & half or evaporated milk
2 eggs yolks
1 C. sugar
3 1/2 T. cornstarch
1 tsp. vanilla
19 inch baked pastry shell

Meringue
2 egg whites
4 T. sugar
1/8 tsp. cream of tartar

    Soak poppy seeds in one cup milk for 2-3 hours. Combine milk and poppy seeds with half and half, the remaining milk, egg yolks, sugar and cornstarch. Cook, stirring until thickened. Add vanilla. Pour into pastry shell. Beat egg whites with sugar and cream of tartar until stiff peaks form. Spread over poppy seed filling, sealing edges. Bake at 350 degrees for 10-15 minutes, until golden brown. Serves 6-8.

Poppy Seed Torte 1 (February 2001)
Lorraine Skarivoda, Lodge No. 108, Denmark, WI

Crust
22 graham crackers
1/4 C. butter
1/4 C. sugar

Filling
3 C. milk
1/2 C. whole poppy seeds
1/4 C. butter
1 tsp. vanilla
1 C. sugar
2 T. cornstarch
4 egg yolks
2 T. cold milk

Topping
4 egg whites
1/2 C. sugar

    Crust: crush graham crackers and mix all ingredients together. Reserve 1/4 C. of mixture. Press the rest in a 9 x 13 pan. Filling: in a saucepan, heat milk. In separate bowl, mix rest of ingredients together. Add hot milk to mixture and stir well. Pour mixture back into saucepan and boil until thick. Pour over crust. Topping: beat egg whites until stiff and add sugar. Pour on top of pan mixture. Sprinkle with reserved crumb mixture. Bake at 350 degrees until brown.

Poppy Seed Torte 2 (March 2001)
Elsie Berousek, Lodge No. 142, Wisconsin

Custard
4 egg yolks
3 C. milk
1/2 C. poppy seed
1 T. cornstarch
2 T. flour
1/2 C. sugar
1/4 stick of butter
pinch of salt

     Beat egg yolks and add rest of ingredients. Bring to a boil and cook for a few minutes on low heat. Ingredients will thicken more while standing.

Crust
1 pkg. Holland rusk or graham crackers (1/3 box)
1 tsp. cinnamon
1/2 C. sugar
1/4 C. melted butter

     Mix together and press into bottom of a 9 x 13 pan. Reserve 1/2 cup crumbs for top.

Topping
4 egg whites
1/4 tsp. cream of tartar
1/2 C. sugar

    Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff with soft peaks. Pour poppy seed custard over crust and spread egg whites mixture over custard. Sprinkle reserved crumbs over egg whites and bake in 400 degrees oven just until lightly browned, 5-7 minutes. (A similar recipe was also sent in by Ida Slager, Lodge No. 221, Wisconsin.)

Pork & Beans Cake (May 2006)
Darlene Hrouda, Lodge No. 28, NE

15 oz. can Van Camps pork & beans
8 oz. can crushed pineapple (undrained)
2 C sugar
1 C oil
4 eggs
1 tsp vanilla
2 C flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder

     Mash the beans with a potato masher until they are pureed. Mash the pineapple a little; not as much as the beans. Add sugar, oil, eggs, and vanilla. Beat well for 2 minutes. Add flour, baking soda, baking powder, salt and cinnamon. Beat well. Bake in a large jelly roll pan that has been sprayed with cooking spray. Bake at 350° for 30-35 minutes.

Frosting:
6 oz. cream cheese
1/2 C margarine
1 tsp vanilla
4 C powdered sugar

    Beat ingredients and frost cake. Tastes a lot like a spice cake.

Pumpkin Apple Pie (October 2001)

1/3 C. packed brown sugar
1 T. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 C. water
2 T. butter or margarine
3 C. sliced peeled tart apples
9 inch single pie pastry crust

Pumpkin Layer
3/4 C. cooked or canned pumpkin
3/4 C. evaporated milk
1/3 C. sugar
1 egg
1/2 tsp. ground cinnamon
1/4 tsp. salt
Whipped cream, optional

    In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9 inch pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges and bake at 375 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil for the last 15 minutes of baking time to prevent over browning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Makes 6-8 servings.

Pumpkin Bars or Cake (December 2004)
Gertrude Oetterer, Lodge No. 346, MN

2 C flour
2 tsp baking powder 
1/2 tsp salt
2 tsp cinnamon
1 tsp soda
1 C vegetable oil
4 eggs (beaten)
2 C pumpkin or squash
2 C sugar

     Mix flour, baking powder, salt, cinnamon, soda; then add the rest. Pour mixture into a 12 x 15-inch pan or cake pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted comes out clean.

Cream Cheese Frosting
6 oz. cream cheese (softened)
1 T soft butter
1 tsp vanilla
1 3/4 C powdered sugar

    Mix frosting ingredients and spread over cooled bars.

Pumpkin Cream Cheese Coffee Cake (December 2004)
Gertrude Oetterer, Lodge No. 346, MN

2 1/4 C flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 eggs (beaten)
2 C sugar
1 1/2 C pumpkin filling
1/2 tsp vanilla
1/4 C oil
8 oz cream cheese
1 egg
1 T sugar 
chopped pecans 

    Mix flour, baking powder, salt & cinnamon. Add beaten eggs, sugar, vanilla, pumpkin filling and oil until just moist. Pour into cake pan. Beat cream cheese, sugar and egg. Drop cream cheese mixture over batter, swirl with spatula. Top with chopped pecans. Bake at 350 degrees about 40 minutes.

Raspberry Cake (January 2001)
Eunice Meixner, Lodge No. 127, MN

18 1/2 oz. pkg. white cake mix with pudding
3 oz. pkg. raspberry flavor gelatin
10 oz. pkg. frozen raspberries, thawed, undrained
4 eggs
1/2 C. vegetable oil
1/4 C. hot water

Frosting
10 oz. pkg. frozen raspberries, thawed, undrained
12 oz. carton frozen whipped topping, thawed

    Heat oven to 350 degrees. Grease and flour 9x13x2 pan. In large bowl, combine dry cake mix and gelatin. Add raspberries with juice, eggs, oil and water; beat until well blended, about 3 minutes. Pour into prepared pan. Bake 30-35 minutes or until done. Cool. For frosting: in small bowl, fold raspberries and juice into whipped topping. Spread over cake. Refrigerate 2 hours. 15 servings. Strawberries may be substituted for fruit and gelatin.

Rhubarb Cake (October 2006)
Helen Jachim, Lodge No. 68, NE

1 1/2 C sugar
1 tsp baking soda
1/2 C margarine or butter
1/4 tsp salt
1 egg
1 tsp vanilla
1 C sour cream
2 C sliced rhubarb
2 C flour
Topping
2 tsp cinnamon
1/4 C sugar

    Cream butter and sugar. Add egg and sour cream. Blend well. Add dry ingredients. Mix well and add vanilla and rhubarb. Pour into 9 x 13-inch greased and floured pan (option, spray with Pam or similar oil spray). Sprinkle the mixture of cinnamon and 1/4 C sugar over the top. Bake at 350° for 35 minutes or until it tests done when an inserted toothpick comes out clean.

Rhubarb Coffee Cake (September 2003)
Ella Karpisek, Lodge No. 389, Western, NE

1/2 C. margarine
1 1/2 C. brown sugar
1 large egg
1 tsp. vanilla
2 C. fresh rhubarb, diced
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
2 C. flour

Crumb topping:
2 T. margarine
1 tsp. cinnamon
1/2 C. brown sugar
1/2 C. nuts

     Mix coffee cake ingredients and pour into 9 x 12-inch pan. Sprinkle crumb topping on top of cake. Bake at 350 degrees for 45 minutes.

Rhubarb Sour Cream Cake (May 2005)
Betty Burklund, Lodge No. 389, NE

1 egg
1 C. sugar
1 C. sour cream
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 C. cut up rhubarb

Topping:
1/2 C. brown sugar and nuts, as desired

    Beat eggs, sugar and sour cream together. Add flour, baking soda and salt. Mix well. Add rhubarb. Pour into greased and floured 9 x 13-inch pan. Sprinkle topping over cake. Bake in 350° oven for 35-40 minutes. Serve with whipped topping.

Spiced Sponge Cake (May 2004)
Betty Burklund, Lodge No. 389, NE

2 C. cake flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
4 egg yolks
1 C. sugar
1 tsp. vanilla
1/2 tsp. almond flavoring
1 C. boiling water
4 egg whites, stiffly beaten

   Sift flour, baking powder, salt, allspice, cloves and nutmeg two times together. Beat egg yolks until thick and lemon colored. Gradually add sugar; continue beating until thick. Add vanilla and almond flavoring. Add boiling water slowly; continue beating for 3 minutes until light and foamy. Gradually sift and beat dry ingredients into egg mixture; continue to beat until flour is thoroughly blended. Fold in egg whites. Bake in a 10-inch ungreased tube pan at 350° for 45 minutes. Invert pan and cool for 1 hour. Serve plain or cover with Coffee Almond frosting (see below.)

Strawberry Cheesecake (October 2000)
Dorothy Schraeder, Lodge No. 95, KS

10 oz. box frozen strawberries, thawed
2 T. butter, melted
2 T. cornstarch
1/2 C. whole almonds
3 eggs
12 vanilla wafer cookies, crushed
1/2 tsp. vanilla
1 C. + 3 T. sugar
1 C. sour cream
2 lbs. cream cheese, at room temp.
6 drops food coloring

    Puree strawberries with their syrup, in a food processor or blender. Put pureed strawberries in a saucepan and simmer over medium heat, until reduced to about 2/3 C., about 10 minutes. Cool. Butter a 9 inch springform pan. Melt butter. Grind almonds and vanilla wafers, separately. Combine 1/2 C. ground almonds, wafer crumbs, melted butter and 1 T. sugar. Press into bottom of prepared pan and coat sides with remaining ground almonds. Chill. Heat oven to 325 degrees. Beat cream cheese, 1 C. sugar and cornstarch until smooth. Beat in eggs one at a time and add vanilla. Beat in strawberries and food coloring. Pour into prepared pan. Bake until tester stuck in center comes out slightly moist, about 1 hour and 15 minutes. Remove from oven. Turn up oven to 425 degrees. Combine sour cream and remaining 2 T. sugar. Spread evenly to within 1/8 inch of the edge of the cake. Return to oven and bake until topping is set, 5-8 minutes. Cool, then refrigerate until ready to serve.

Strawberry Chiffon Pie (August 2005)
Rita Cermak, Lodge No. 147, ND

1 pint fresh strawberries, sliced
1/2 C. sugar
1 env. unflavored gelatin
2/3 C. cold water
1 T lemon juice
2 egg whites
1/4 C. sugar
1/2 C. whipped topping
dash salt
Pie shell, baked and chilled

    Slice strawberries, add 1/2 C. sugar and let set 30 minutes. Soften gelatin in water, dissolve over low heat, then cool. Add strawberries, juice and salt. Chill until partially set. Beat egg whites, add 1/4 C. sugar, beat until stiff. Fold in strawberries and cream ingredients. Mound into shell and chill for 5 hours. Garnish with whipped topping.

Swedish Pineapple Cake (February 2007)
Jane Dunkel, Lodge No. 7, Cedar Rapids, IA

2 C. sugar
2 eggs
2 C. flour
2 tsp. soda
1 tsp. vanilla
1/2 C. nuts
20 oz. can crushed pineapple (not drained)

     Mix all ingredients together by hand and pour into a greased and floured 9 x 13 pan. Bake at 350° for 35-40 minutes, cool, ice.

Frosting:

8 oz. cream cheese
1 stick margarine
1 3/4 C. powdered sugar
1 tsp. vanilla
1/2 C. nuts, chopped fine

    Beat together cream cheese, margarine and vanilla until blended. Add the powdered sugar and mix until blended. Ice cake and sprinkle with nuts.

Yogurt Pie (October 2006)
Dorothy Schultz, Lodge No. 68, NE

6 oz. prepared graham crust
3 oz. pkg. of strawberry jello
2 6 oz. containers of strawberry yogurt
1/3 C hot water
8 oz. container of whipped topping 
(You can substitute peach jello and yogurt; black cherry jello and yogurt).

    Dissolve jello in very hot water. Mix in yogurt. Fold in whipped topping. Pour into graham cracker crust. Refrigerate. Serves 6-8.

Your Favorite Walnut Pie (March 2006)
Mary Barker, Lodge No. 101, NE

3 eggs
1 C sugar
14 crushed graham crackers
pinch of salt
1 tsp baking powder
1 1/2 C chopped walnuts
1 tsp vanilla

    Mix in order given. Pour into greased 9-inch pie pan. Bake at 350° for 30 minutes. Serve with vanilla ice cream or whipped topping.Black walnuts can be used.

Sour (Buttermilk) Milk Pan Cakes (February 2009)

2 eggs 2 C sour or buttermilk
2 ½ C sifted flour 1 tsp baking powder
1 tsp salt 2 tsp sugar
4 T melted shortening

Mix all ingredients, drop on a hot griddle, brown on both sides. Makes about 18 pancakes.

Custard Pie (February 2009)

9 inch unbaked pie shell 4 eggs slightly beaten
½ C sugar 3 C whole milk
½ T vanilla 1 tsp nutmeg
½ tsp salt

Combine eggs, sugar, salt, milk, nutmeg and stir until blended. Pour into a pie shell and bake for 40 minutes at 400°. 10 servings.

Old Fashioned Oatmeal Cake (2009)
Eva Watzel, Lodge No. 237

1 1/4 C boiling water
2 eggs
1 C quick oatmeal
1 tsp. vanilla
1/2 C butter
1 tsp. cinnamon
1 C sugar
1 tsp. baking soda
1 C brown sugar
1 1/3 C sifted flour

Pour boiling water over oatmeal. Let stand 20 minutes. Cream butter and sugars together. Add eggs, cinnamon, and vanilla. Mix well. Add oatmeal, flour, and soda - mix
Pour into a lightly greased and floured 9x13 pan. Bake 30 minutes at 350°.

Frosting: combine 9 T softened butter, 4 1/2 oz. softened cream cheese, 4 C sifted powdered sugar. Mix and spread on cooled cake.

Easy Apple Cake (2009)
Lola Flider, Lodge No. 84

1 yellow cake mix
3 eggs beaten
1 can apple pie filling (21 oz)
1 tsp. vanilla

     Mix ingredients by hang and spread on a greased 9x13 pan.
     Mix 2 T. margarine, 2/3 C. brown sugar, 1/4 C. flour, 11/2 tsp. cinnamon. Mix until crumbly sprinkle over the cake filling. Bake at 350° for 30 minutes.
     You can serve it with cool whip over cake.

Bea’s Czech Pineapple Cake (June 2009)
Dorothy Schultz, Lodge No. 68, Brainard, NE

2 C sugar
2 eggs
2 C flour
2 tsp soda
1 tsp vanilla
½ C nuts, chopped
1 20 oz can of crushed pineapple (not drained)

Mix all ingredients by hand and pour into a greased and floured 9 x 13 pan. Bake at 350° for 35-40 minutes. Let cool.

FROSTING:
1 8oz pkg cream cheese
1 stick margarine
1¾ C powdered sugar
1 tsp vanilla
½ C finely chopped nuts

Beat together cream cheese, margarine, and vanilla until smooth. Add powdered sugar. Ice cake and sprinkle with nuts.

Coconut Poppy Seed Cake (June 2009)
Cindy Fridrich, Lodge 46, Prague, OK

1 box white cake mix
1/4 C poppy seeds
1 8-oz froz. whipped topping, thawed
3½ C cold milk
1/2 C flaked coconut, toasted, optional
1/4tsp coconut extract, optional
2 pkgs. instant coconut cream pudding mix

Prepare cake according to package directions, adding poppy seeds and coconut extract, if desired, to batter. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for two minutes. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut. Makes about 20-24 servings.

Rhubarb Pie (Sept. 2009)
Annette Hulinsky, Lodge No. 112, Comstock, NE

3 C rhubarb pieces (cut small)
2 eggs
1½ C sugar
2 T butter
3 T flour
1 pie crust
Dash of salt and a dash of cinnamon.

Place rhubarb pieces into a bowl and sift flour, sugar, and salt over them to coat. Let stand while mixing crust. Stir eggs into the rhubarb mixture and pour into the crust. Dot with butter and sprinkle with cinnamon. Bake about 1 hour at 350°.

Poppy Seed Cake (November 2009)
Martha Talmon, Lodge No. 296, Omaha, NE

1 pkg. yellow cake mix
⅓ C flour
1 sm. pkg. instant coconut
4 T poppy seed
cream pudding
4 eggs
½ C oil
1¼ C water

Mix ingredients all together thoroughly. Bake in bundt pan at 350° for 40-45 minutes.

Jiffy Yellow Cake Dessert (December2009)
Dorothy Rejcha, Lodge 3, Crete, NE

1 pkg Jiffy yellow cake mix
1 8 oz cream cheese
2 C milk
1 20 oz crushed pineapple, drain
1 3 oz instant vanilla pudding
1 8 oz cool whip
Optional: toasted coconut.

Bake cake according to package directions in a 9 x 13 pan for 15 minutes, cool. Soften cream cheese, add milk and mix well. Add pudding and beat well. Top cake with pudding mixture, then pineapple and follow with cool whip. Sprinkle with toasted coconut if desired. Refrigerate. Serves 12-25 people.

Pumpkin Pie Cake Dessert (December2009)
Cheryl Taylor, Lodge No. 7, Cedar Rapids, IA

FILLING:
29 oz can pumpkin
1 can evaporated milk
4 eggs
2 T flour
1 tsp ginger
½ tsp nutmeg
2 tsp cinnamon
1½ C sugar (I use ¾ c granulated sugar & ¾ c brown sugar)

2nd LAYER:
1 box yellow cake mix
1 C melted margarine

TOPPING:
1 C chopped walnuts

Preheat oven to 3500.
Combine filling ingredients and pour into an ungreased 10x13 pan. Sprinkle cake mix over mixture, drizzle with melted margarine and sprinkle chopped walnuts on top. Bake for 1 hour or until inserted knife comes out clean.

Cranberry Cake with Butter Sauce(February 2010)
Joan Hanson, Lodge No. 196, Black River Falls, WI

1 C butter or shortening (softened)
3 C flour
3 tsp baking powder
2 eggs
2 C sugar
12 oz (bag) cranberries(whole)
1 C milk

Hot Butter Sauce
1 C butter
1 C milk
2 C sugar

Blend butter, eggs, sugar, milk. Add flour and baking powder, stir.Mix in cranberries. Pour into greased 9x13 cake pan. Bake 3500 for 45 minutes. Serve with hot butter sauce. Place sauce ingredients in slow cooker to dissolve.

Zucchini Pear Pie(February 2010)
JoAnn Ryba, Lodge No. 106, Lankin, ND

2 10 in. unbaked pie crust
7 pears, sliced & peeled
2 C diced zucchini
½ C white sugar
1 tsp nutmeg or cinnamon
2 pats of butter

Make this just like apple pie, except use zucchini and pears. These two combinations blend well and are delicious. Put pears and zucchini into a prepared pie shell. Mix and add all other ingredients. Cover with another pie crust and slit top to allow steam to escape. Bake 45minutes to 1 hour in a 350° oven until pears and zucchini are tender.

Old Fashioned Molasses Cake(February 2010)
Marjorie Kouba, Lodge No. 106, Lankin, ND

1 C sugar
1 tsp cinnamon
½ C margarine
2½ C flour
1 C hot water
¾ C molasses
2 eggs
1 tsp soda
1 tsp ginger
½ tsp cloves

Mix ingredients together. Bake in oven at 350 degrees for half an hour or until tooth pick comes out clean.

5 Minute Chocolate Mug Cake (April 2010)

4 T cake flour or all purpose
4 T sugar
2 T baking cocoa
1 egg, slightly beaten
3 T milk
3 T oil
3 T chocolate chips (optional)
1 coffee mug
A small dash of vanilla flavoring

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly, pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla flavoring, and mix again.
Put your mug in the microwave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed. Allow to cool a little, and tip out onto a plate if desired. EAT! ( This can serve 2 if you want to feel slightly more virtuous).

Buttermilk Pie (April 2010)
Robert Kasl, Lodge No. 54, Wilber, NE

1½ C white sugar
½ C soft margarine
3 T flour
½ T nutmeg
3 eggs, beaten
1 C buttermilk
1 tsp vanilla
1 unbaked 9” pie shell
dash of salt

Cream margarine, sugar, salt, and flour. Add 3 eggs beaten, 1 tsp vanilla, and nutmeg and mix well. Finally fold in the buttermilk. Pour into the pie crust. Bake at 350° for 40-45 minutes until golden brown and center is firm. Serves 8.

Rhubarb Swirl Pie (May 2010)
June A. Kucera, Lodge No. 54, Wilber, NE

1 3 oz strawberry Jello
3 C rhubarb, diced
¾ C sugar
1 sm. box instant vanilla pudding
1½ C milk
⅓ tsp vanilla
1 8 oz whipped topping
1 9” crust, baked

    Pour sugar over rhubarb and let stand 1 hour. Simmer for about 10 to 15 minutes, until tender. Add jello and flavoring and stir until dissolved, then cool until syrupy. (Putting in refrigerator helps speed things - but watch very carefully so it doesn’t set).
Prepare pudding with milk and let stand until thick. Add cool whip to pudding and mix well. Pour rhubarb into pudding/cool whip mixture, swirling slightly, then pour into prepared crust. Refrigerate over night. Makes a high, beautiful pie. Serves 8.

Pineapple Sheet Cake 2 (May 2010)
June A. Kucera, Lodge No. 54, Wilber, NE

Cake
2 C all purpose flour
2 C sugar
2 eggs
1 C chopped nuts
2 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 can (20 ounces) crushed pineapple in heavy syrup, undrained

Cream Cheese Icing
1 tsp vanilla extract
½ C chopped nuts
1 pkg 8 ounces cream cheese, softened
1 box 16 ounces confectioners’ sugar
½ C butter or margarine, softened

In a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into a greased 15x10 in baking pan. Bake at 350º for 35 minutes. Cool.

For icing, combine cream cheese, confectioners’ sugar, butter, and vanilla in a small mixing bowl. Beat until smooth. Spread over cake and sprinkle with nuts. Serves 20.

Apple Cake (2) (July 2010)
Marie Michalski, Lodge No. 14, Ord, NE

2 eggs
1 tsp baking soda
½ C oil
2 tsp vanilla
2 C sugar
4 unpeeled apples (diced)
2 C flour
1 C nuts
1 tsp cinnamon

In a large bowl mix eggs, oil, sugar, flour, cinnamon, soda, and vanilla together by hand. Add apples and nuts. Bake in a 9x13" pan for 45 minutes in a 350⁰ oven. Frost while hot.

Chocolate Cavity Maker Cake (August 2010)
Darlene Hrouda, Lodge No. 28, Clarkson, NE

1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding (3.9 oz)
1 16 oz container sour cream
3 eggs
⅓ C vegetable oil
½ C coffee flavored liquer
1¾ C mini chocolate chips

Preheat oven to 350⁰. Grease and flour a 10" bundt pan.
In bowl combine first 6 ingredients. Beat well. Fold in chocolate chips. Batter will be thick. Bake 1 hour or when cake springs back when lightly touched. Cool 10 minutes on a rack. Take out of pan and finish cooling. Dust with powdered sugar.

Never Fail Pie Crust (September 2010)
Marie Michalski, Lodge No. 14, Ord, NE

3 C flour
1 C lard
1 tsp salt
5 T water
1 egg, well beaten
1 tsp vinegar

Cut the lard into the flour. Mix in the liquids. Makes a 9" double crust pie. Bake in a 3500 oven for 30-40 minutes.

Almond Cream Pie (October 2010)
Marie Michalski, Lodge No. 14, Ord, NE

⅔ C sugar
2½ C milk
½ tsp salt
3 egg yolks
2½ T flour
2 tsp butter
½ C blanched almonds (toasted and slivered)
1 9" corn flake crust (see below)

Mix dry ingredients in top of a double boiler. Stir in milk, bring to boil over low heat. Cook until thickened, stirring constantly. Temper the eggs by stirring a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Cook 10 minutes in double boiler, blend in butter, cool thoroughly. Blend in extract and almonds. Pour into corn flake pie shell. Top with whipped cream.

Corn Flake Pie Crust (October 2010)
Marie Michalski, Lodge No. 14, Ord, NE

1/4 C crushed corn flakes (packed solid)
2 T canned milk or light cream
6 T melted butter
6 T sugar

Combine flakes with butter and sugar, add cream. Press crust firmly on bottom and sides of pie pan. Chill crust thoroughly. If crust is chilled, baking is not necessary. If crust is to be used right away, bake without chilling in a 375⁰ oven for 12 minutes.

Mom's Pineapple Cake (October 2010)
Ann Legino, Lodge No. 296, Omaha, NE

2 C sugar
2 C sifted flour
2 eggs
2 tsp baking soda
20 oz can crushed pineapple 1 tsp vanilla
3/4 C chopped nuts

Beat sugar and eggs together.
Add crushed pineapple and vanilla, mix. Add flour and soda, mix. Add chopped nuts, mix. Pour into a 9x13" baking pan and bake at 350 degrees for 25-30 minutes until done.

Topping:
1½ C powdered sugar
8 oz cream cheese
1 stick of margarine

Mix 1½ cup powders sugar, cream cheese, and 1 stick of margarine. Mix all together. Spread on cake while still warm and sprinkle a few chopped nuts on top.

Banana Sour Cream Cake (November 2010)
Agnes Janda, Lodge No. 437, Ord, NE

½ C butter or oleo
1 tsp soda
2 C sugar
¼ tsp salt
2 eggs
1 C mashed bananas
½ tsp vanilla
½ C sour cream
2 C flour
1 T baking powder

Beat butter and sugar, add eggs, vanilla, bananas, and sour cream. Sift dry ingredients, fold into above mixture. Grease bundt pan. Sprinkle ½ C nuts, ¼ C sugar and ½ tsp cinnamon on bottom of pan and then ½ of dough and rest of nut mixture. Bake at 350 degrees for 35-40 minutes.

Wacky Chocolate Cake (November 2010)
Agnes Janda, Lodge No. 437, Ord, NE

In a large bowl sift together:
3 C flour
2 C sugar
6 Heaping T cocoa
1 tsp salt
2 tsp baking soda

Make a well in the middle and add:
1 scant C salad oil
2 T vinegar
2 tsp vanilla
2 C cold water
Beat well.

Pour into a 9x13" pan. Bake at 375⁰ for 35-40 minutes. Sprinkle top with chopped walnuts. Serve with cherry pie filling dabbed on top. Serves 12 or more. Recipe originally from Ruth Lech.

Lemon Cake (January 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

1 box yellow cake mix 1 box lemon jello dry
¾ C cooking oil ¾ C cold water
4 eggs 1 tsp lemon extract.

Mix together ingredients for two minutes, pour into a 13x9" pan. Bake in a 350⁰ oven and bake for 35 minutes.

Glaze:
2 C powdered sugar juice of 1 lemon
Mix ingredients together, it will be thin. Pour over cake.

Key Lime Pie (July 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

1 10" graham cracker crust
1 tsp lime zest
¼ C Key lime juice (bottled or fresh)
1½ C sour cream
1 (14 oz) sweetened condensed milk
1 egg

Garnish:
1 (8 oz) container whipped topping
Several lime slices

Zest lime and squeeze juice from lime and add enough Key lime juice to make ¼ cup. Set aside. Combine sour cream and sweetened condensed milk until smooth. Add egg and mix well. Add juice zest, mix well. Pour into pie crust. Bake at 325° for 25-30 minutes. Cool completely. Top with whipped topping and lime slices.

Fresh Apple Cake (September 2011)
Kae Morgan, Lodge No. 500, Cedar Rapids, IA

2 C sugar
2 tsp cinnamon
½ C butter
1½ tsp nutmeg
2 eggs
½ tsp salt
2 C flour
4 C finely chopped apples
1 tsp baking soda 1 C chopped pecans

    Cream sugar and butter. Add remaining ingredients and blend well. Pour into greased 9x13" pan. Bake at 3500 for 15 minutes. Reduce to 3000 and bake an additional 45 minutes to serve.

Heath/Skor Bar Coffee Cake (September 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

¼ lb Promise margarine
2 C flour
1 C brown sugar
½ C white sugar
1 C buttermilk
1 T soda
2 egg whites
1 T vanilla

Topping
5 Skor/Heath bars ¼ C peacans

    First blend flour, margarine, and sugars. Remove ½ C of this. Then add to the rest buttermilk, soda, egg whites, and vanilla. Blend well, pour into two greased and floured cake pans.
For the topping crush 5 Skor/Heath bars. Mix into ¼ C peacans and add ½ C mixture. Sprinkle over top. Bake 30 minutes at 350 degrees.

Pumpkin Crunch Cake (December 2011)
Velma Willet, Lodge No. 84, Table Rock, NE

1 15 oz can of canned pumpkin
3 eggs
2 C sugar
1 12-13 oz can evaporated milk
½ T salt
1 18 oz box yellow cake mix
2 T cinnamon
1 C nuts, pecan, walnuts, or 1 T ginger mixed
1 C butter, melted

    Mix together pumpkin, sugar, salt, cinnamon, ginger, eggs, and evaporated milk. Pour into ungreased 9x13" pan. Sprinkle with the dry cake mix. Cover with thick layer of nuts. Drizzle melted butter over all. Bake 50 minutes at 350 degrees.

Chocolate Éclair Cake (December 2011)
Katherine Hucko, Lodge No. 225, Bannister, MI

1 pkg (16 oz) graham crackers
1 (8 oz) Cool Whip thawed
2 small pkgs instant vanilla pudding mix
1 container prepared chocolate frosting
3 C milk

     Line the bottom of a 9x13" baking pan with graham crackers. Combine milk with pudding mix according to directions on box and fold in the Cool Whip. Spread ½ of the pudding mixture over the crackers then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. Microwave uncovered frosting for about 20 seconds, pour over cake and spread. Refrigerate at least 12 hours before serving.

Apple Pie Cake (December 2011)
Martin Kral, Lodge No. 243, Mason City, IA

¼ C oleo or butter
1 C sugar
1 egg beaten
2 T hot water
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla 5-6 apples
1 C flour

     Combine in a mixing bowl oleo or butter, sugar, egg, hot water. Add flour, cinnamon, nutmeg, and vanilla. Mix well.
    Using a pie tin, slice 5 or 6 applies into it and then pour the mixture over them. Bake at 3500 for about 30 minutes. Check after 30 minutes, may need to bake a little longer.

Cheesecake (March 2012)
Carol Vargo, Lodge No. 330, Brookfield, IL

Crust (you will need a spring form pan)
1¼ C graham cracker crumbs (chocolate wafer or windmill cookie crumbs are good too)
⅓ C melted butter
3 T sugar

     Mix together and pat into the bottom of a spring form pan and refrigerate while mixing the filling.

Filling
16 oz cream cheese (room temperature)
3 eggs
1 C sugar
¼ tsp salt
1 tsp vanilla

     Cream sugar and cream cheese together. Add eggs and mix until smooth. Add salt and vanilla.

Topping
1 pt sour cream (room temperature)
1 tsp vanilla
3 T sugar
Mix together.

     Mix the filling and pour onto crust and bake in 3500 oven for 45 minutes (make sure center is set by shaking gently).
Let sit out of oven for 10 minutes. Add topping. Bake 15 more minutes. When cool, refrigerate.

Lemon Zucchini Cake (April 2012)
Robyn Bahn, Lodge No. 71, Utica, SD

1 box (18.25 oz) Lemon Cake mix
1 tsp lemon flavoring
2 boxes (3.9 oz) instant lemon pudding
¾ C cooking oil
4 eggs beaten
2 C peeled and grated zucchini

     In a mixing bowl, stir together the cake mix and instant pudding mixes. Add cooking oil, eggs, and lemon flavoring. Beat for 3 minutes using an electric mixer. Stir in zucchini and mix with spoon until it is evenly distributed.
     Pour batter into a greased and floured 9x13" baking pan. Bake at 3500 for 35-40 minutes or until a tooth pick inserted in the middle comes out clean. Cool and then frost with your favorite icing. A cream cheese frosting works well with this cake.

Apple Nut Cake (April 2012)
Millie Kulhanek, Lodge No. 408, City Point, WI

½ C butter, softened
½ tsp baking powder
1 C sugar
½ tsp baking soda
1 egg
½ tsp cinnamon
1 tsp vanilla
¼ tsp salt
1 C and 2 T flour
2 med apples, cored and peeled
½ C chopped walnuts

     Cream sugar and butter in a bowl. Beat in egg and vanilla. Combine all dry ingredients and add to the creamy mixture. Add apples and walnuts and transfer to a greased baking dish. Bake at 3500 for about 40 minutes. Cool and serve with ice cream.

Carrot Cake (May 2012)
Lou Ann Laurin, Lodge No. 73, Menominee, MI

1½ C packed brown sugar
¼ tsp ground nutmeg
1½ C grated carrots
1¼ tsp baking soda
1½ C vegetable oil
1 tsp salt
2¼ C flour
2½ tsp cinnamon

    Beat eggs and sugar, add carrots and mix well. Stir in oil. Add dry ingredients and stir well. Pour into a greased 9x13" pan. Bake at 350⁰ for 45 minutes. Frost with cream cheese frosting.

Chocolate Chunk Pecan Pie (May 2012)
Carol Vargo, Lodge No. 330, Brookfield, IL

1 unbaked 9" deep dish pie shell
3 lg eggs
1 C light corn syrup
½ C granulated sugar
¼ C butter or margarine melted
1 tsp vanilla extract
1 C pecan halves, coarsely chopped
¼ C semi-sweet chocolate chunks

    Preheat oven to 350⁰. Combine eggs, corn syrup, sugar, butter, and vanilla extract in medium bowl with wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of the pie shell. Pour pecan mixture into pie shell and bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
    If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.

Harvey Wallbanger Cake (May 2012)
Lillian Hall, Lodge No. 81, Wagner, SD

1 pkg orange cake mix
½ C cooking oil
(2 layer size)
½ C orange juice
1 3¾ oz pkg instant vanilla pudding mix
½ C Galliano Liquor
4 eggs
2 T vodka
Glaze:
1 C sifted powdered sugar 1 T Galliano
1 T orange juice 1 tsp vodka

    

In a large mixing bowl combine mix and pudding mix. Add the eggs, oil, ½ C orange juice, ½ C Galliano, and 2 T vodka. Beat on low speed of electric mixture for ½ minute, then beat on medium speed for 5 minutes, scraping bowl frequently. Pour into greased and floured 10" fluted tub pan. Bake in 3500 oven for 45 minutes or pour into two greased and floured 9" round cake pans. Bake 3500 for 30 minutes. Cool in pan for 10 minutes - remove to rack.
     Glaze: combine ingredients and mix until smooth. Pour on glaze while cake is still warm.

Beach Cake (June 2012)
Lou Ann Laurin, Lodge No. 73, Menominee, MI

Topping:
6 oz chocolate chips
¾ C graham cracker crumbs
⅓ C melted butter, cooled
½ C chopped pecans
Cake:
6 oz chocolate chips
2 C flour
1 tsp baking soda
½ C butter (soft)
1½ C sugar
2 eggs
1 tsp vanilla
1¼ C buttermilk
whipped topping

Topping: Mix topping ingredients together for crumb topping. Set aside.
Cake: cream together butter, sugar, and melted chocolate. Add in eggs and mix well. Mix in the dry ingredients. Pour into a prepared 9x13" pan - sprinkle topping on. Bake at 3500 for 30-40 minutes. After cooling, top with whipped topping. Serves 12.

Very Raspberry Pie (July 2012)
Evelyn Rutledge, Lodge No. 262, Cedar Rapids, IA

Raspberry Topping:
6 C fresh raspberries, divided
1 C sugar
3 T cornstarch
Cream filling:
1 pkg (8 oz) cream cheese, softened
1 C whipped topping
1 C confectioners sugar
1 graham cracker crust (9 inches)

Mash about 2 C raspberries to measure 1 C; place in sauce pan.
Add sugar, cornstarch, and water. Bring to a boil, stirring constantly; cook stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling,beat cream cheese, whipped topping, and confectioners sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint.

Pumpkin Pie (October 2012)
Annette Hulinsky, Lodge No. 112, Comstock, NE

1 unbaked pie shell
2 eggs
16 oz can pumpkin (about 2 cups)
1 T cinnamon
½ T salt
14 oz can sweetened condensed milk
½ T ginger
½ T nutmeg

Preheat oven to 425 degrees. In a large bowl combine filling ingredients. Mix well and turn into shell. Bake for 15 minutes; reduce oven temperature to 350 degrees and continue baking 35-40 minutes or until knife comes out clean. Cool before cutting.

Dump Cake (December 2012)
Carolyn Beland, No. 73, Menominee, MI

1 16 oz can crushed pineapple
1 20 oz can cherry pie filling
1 pkg yellow cake mix
½ C chopped nuts
½ C butter

Grease a 9x13 pan. Dump in pineapple and juice, spread evenly. Pour Cherry Pie filling over pineapple. Add dry cake mix evenly over fruit. Add nuts and pats of butter all over the top. Do not mix. Bake at 3500 for about 1 hour.

Moist Apple Cake (January 2013)
Velma Willet, Lodge No. 84, Table Rock, NE

2 C sugar
2 tsp soda
½ C margarine
½ tsp cinnamon
3 eggs
¼ tsp salt
1 tsp vanilla
4 C chopped apples
2 C flour
½ C nuts (optional)

Mix wet ingredients as listed. Sift soda, cinnamon, and salt. Add to sugar, margarine, egg, and vanilla, mixture. Stir in apples and nuts. Pour into greased and floured 9x13 inch pan and bake at 350 degrees for 45 minutes or until it is done. This is very good served with a dollop of whipped topping covered with a caramel sauce.

Swedish Nut Cake (January 2013)
Carol Vargo, Lodge No. 330, Brookfield, IL

2 C sifted flour (measure after sifting)
2 eggs
1 tsp vanilla
2 C sugar
2 tsp baking soda
¾ C chopped nuts
1 20 oz can crushed pineapple (juice and all)

Put all ingredients for cake in bowl; mix without beating. Bake 350 degrees for 35 minutes in greased 9x11 cake pan.

Spumoni Cake (February 2013)
Marie Cihal, Lodge No. 296, Omaha, NE

1 box 18½ oz white or 4 large eggs
yellow cake mix
1 8 oz container sour cream
1 sm. box instant vanilla pudding mix
⅓ C chopped pecans or walnuts
½ tsp almond extract
5-6 drops red food coloring
¾ C vegetable oil
1 4 oz of jar maraschino
5-6 drops green food coloring cherries drained and cut up
2 2 oz squares unsweetened chocolate (melted)

Combine cake mix, eggs, oil, sour cream, and pudding mix. Beat two minutes on high speed.

Divide evenly between three bowls. To one add nuts, almond extract, and green food coloring, mix well. To second bowl add cherries and red food coloring, mix well. To third bowl add melted chocolate, mix well.

Grease and flour large tubs or bundt pan. Pour in green mixture, then red mixture. Be sure not to swirl or mix batters. The chocolate mixture if poured on last.

Bake at 350 degrees for 50-60 minutes. Cool slightly and turn upside down on plate. When cool, drizzle with chocolate icing or serve with whipped cream.

Black Midnight Cake (February 2013)
Dorothy Roy, No. 431, Denver, CO

2¼ C all purpose flower
12/3 C sugar
2/3 C cocoa
1¼ tsp baking soda
1 tsp salt
¼ tsp baking powder
1¼ C water
¾ C shortening or oil
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees and grease only a 13x9x2 aluminum pan. Measure all ingredients into large mixing bowl. Beat for 3 minutes with a wire whisk. Pour into pan. Bake for 40 minutes in oblong pan, 30-35 minutes for layer pans. Done when a toothpick comes out clean.

Bohemian Cherry Coffee Cake (February 2013)

1 C shortening
1¾ C sugar
4 eggs
1 tsp vanilla
3 C flour sifted
1½ tsp baking powder
½ tsp salt
1 can cherry pie filling

Cream sugar and shortening. Add eggs and vanilla, beating after each egg. Combine in a separate bowl flour salt, and baking powder. Add to the first mixture. Spread all but 1 cup on a long cookie sheet pan. Spread 1 can cherry pie filling over dough and put remaining teaspoonfuls on top. Bake at 350° for 20-30 minutes. When cool, sprinkle with powder sugar and serve.

Hot Fudge Pudding Cake (March 2013)
Ellen Schroeder, No. 82, Yuba, WI

2 C flour
1 C milk
4 tsp baking powder
4 T butter, melted
½ tsp salt
1½ C brown sugar
1½ C sugar
6 T cocoa
4 T cocoa
2⅔ C hot water

Sift flour, baking powder, salt, sugar, and cocoa (4T) together in a bowl. Stir in milk and melted butter. Spread in ungreased 9x13" pan. Sprinkle with mixture of brown sugar and 6T cocoa. Pour hot water slowly over entire batter.

Bake at 3500 for 45-50 minutes. Serve warm. Cut into serving squares, invert on to serving plate. Drip sauce from pan over this. May add ice cream of whipped cream if desired. Serves 12-16.

Pumpkin Cake Roll (March 2013)
Rita Cermak, Lodge No. 147, Mandan, ND

3 eggs 1 C sugar
⅔ C pumpkin (canned mix)
1 C flour
1 tsp lemon juice
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 C walnuts

Mix ingredients as listed except for nuts. Spread on a waxed paper lined 15x10x1 pan. Sprinkle with nuts. Bake 15 minutes at 375 degrees.


Bars

Angel Bars My Mother Anna’s Coconut Bars
Apple Streudel Cheesecake Bars Goody Bars
Bohemian Bars Oatmeal Chocolate Caramel Bars
Brownies Orange Raisin Bars
Brownie Bars  
Buster Bars Our Favorite Chocolate-Peanut Butter Squares
Caramel Bars Peanut Buster Squares
Chocolate Pizza Panut Butter Fudge
Chocolate Zucchini Bar Peanut Lover’s Bars
Candy Bar Cookies Pear Custard Bars
Chocolate Mint Dessert Brownies Praline Crumb Caramel Cheesecake Bars
Cranberry Nut Bars Pumpkin Bars
Crunchy Marshmallow Bars Pumpkin Bars 2
Danish Apple Bars Pumpkin Bars
Date Matrimonial Bars Pumpkin Pie Squares
Fanny Farmer Fudge Rhubarb Crunch Squares
French Coconut Créme Bars Rice Krispies Bars
Fruitcake Squares Salted Nut Roll Bars
Easy Butterscotch Bars Snack Mix Bars
  Strawberry Squares
Kuchen Bars Sour Cream Raisin Bars
Lemon Bars York Peppermint Pattie Brownies
Lemon Bars 2 Yummy Squares

Angel Bars (May 2005)
Betty Burklund, Lodge No. 389, NE

1 pkg 1-step angel food cake mix
1/2 C. coconut
1/2 C. chopped nuts (optional)
1 can pie filling (lemon, or any fruit)

    Combine dry cake mix, pie filling, coconut and nuts. Mix with spoon (not with a mixer) until well blended. Spoon into greased jelly roll pan. Mixture will not be too thick. Bake at 350 degrees for 30 minutes. Can be frosted with plain powdered sugar icing; flavor as desired.

Buster Bars (May 2003)
Delores Micanek

4 C. oatmeal
1/2 C. sugar
1 C. chocolate chips
1/2 C. margarine
1 C. brown sugar
1/2 C. peanut butter

   Mix first four ingredients together and spread in a 9 x 13-inch pan. Bake at 400 degrees for ten minutes. Cool. Melt chocolate chips with peanut butter and spread on bars. Cool and cut into bars.

Candy Bar Cookies (June 2006)
Darlene Hrouda, Lodge No. 28, NE

60 Snickers miniature candy bars or 10 regular bars cut into 1 inch pieces.
1 C margarine or butter, softened
1 C granulated sugar
1 C creamy peanut butter
1 C packed brown sugar
2 tsp vanilla
3 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 eggs 

Chocolate Glaze:

1 C powdered sugar, sifted
2 T unsweetened cocoa 
1-3 T milk

    In a large mixing bowl, beat together margarine, peanut butter and sugars until fluffy. Add eggs and vanilla. Combine flour, baking powder and baking soda. Add to peanut butter mixture, beating until combined. For each cookie, shape in a rounded tablespoon of dough around a candy piece, forming a ball. Place on a ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on a rack. Drizzle with chocolate glaze: combine powdered sugar and cocoa. Add 1 T milk and stir. Add additional milk one teaspoon at a time to make drizzling consistency. 

Chocolate Mint Dessert Brownies (March 2004)

1 C. white sugar
1/2 C. butter, softened
4 eggs
11/2 C. chocolate syrup
1 C. all-purpose flour
2 C. powdered sugar
1/2 C. butter, softened
2 T. creme de menthe liqueur
6 T. butter
1 C. semisweet chocolate chips

    Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares. Makes 24 servings.

Danish Apple Bars (November 2006)
Betty Burklund, Lodge No. 389, NE

2 1/2 C. flour
1 tsp. salt
1 C. shortening
1 egg yolk with enough milk to make 2/3 cup

     Cut shortening into flour and salt. Add liquid and mix well. Roll out 1/2 of dough and put into a jelly roll pan. Sprinkle dough with 2 handfuls of crushed corn flakes.

Filling
4 or 5 peeled & sliced apples
1 C. sugar
1 tsp. cinnamon
1 egg white, beaten stiff

    Mix cinnamon, sugar and apples together. Layer apples over cornflakes. Roll out rest of dough and place on top of apples. Brush with egg white. Bake at 400 degrees for 30-40 minutes or until deep golden brown. Drizzle with frosting: 1 C. powdered sugar, 1 tsp. water, and 1 tsp. vanilla.

Easy Butterscotch Bars (January 2006)
Kendra Malek, Lodge No. 225, MI

1 pkg. yellow or white cake mix
2 eggs
2 T oil
2 T water
2 T corn syrup
2/3 C. brown sugar
1/4 C. flour
1/2-1 C. chocolate chips
3/4 C. chopped nuts, if desired

    Beat eggs, oil, water, corn syrup, brown sugar and flour. Mix in cake mix and chips. Bake at 350 degrees in a 9 x 13-inch greased pan for about 25 minutes. Do not overbake.

Fruitcake Squares (December 2000)
Eunice Meixner, Lodge No. 127, MN

6 T. butter or margarine, melted
4 C. vanilla wafer crumbs
3/4 C. candied green cherries
3/4 C. candied red cherries
1 can sweetened condensed milk
3/4 C. chopped dates
1 C. pecan halves
1/2 C. candied pineapple
1 tsp. vanilla

    Pour melted butter in a 10x15 pan. Sprinkle with wafer crumbs. Arrange cherries, pineapple, dates and pecans over crust. Combine milk and vanilla and pour evenly over fruit. Bake at 350 degrees for 20-25 minutes.

Kuchen Bars (May 2007)
Rita Cermak, Lodge No. 147, ND

Dough:
1 C melted margarine
2 eggs
1 C sugar
2 C flour
1 tsp vanilla

Filling:
1 3/4 C cream
4 eggs, beaten
1 T flour
1 1/2 C sugar

Fruit:
2 cans fruit, drain well (any fruit you want)

    Mix dough ingredients. Place in 10 x 16 inch baking sheet. Arrange fruit on dough. Stir together filling ingredients and pour over fruit. Sprinkle with cinnamon. Bake at 350° for 30 minutes or until center is set.

Lemon Bars (January 2001)
Brenda Janicek Lodge No. 437, NE

1 C. butter
2 C. flour
2 C. white sugar
4 T. flour
1 tsp. baking powder
1/2 C. powdered sugar
4 eggs
6 T. lemon juice
1/4 tsp. salt

    Mix butter, powdered sugar and 2 C. flour and pat in ungreased 9x13 pan. Bake at 350 degrees for 15 to 20 minutes. Combine eggs, white sugar, lemon juice, 2 T. flour, salt and baking powder. Spread over 1st layer and bake for 15-20 minutes more. Sprinkle with powdered sugar and let cool before serving. Good for freezing.

Lemon Bars 2 (February 2007)
Mary Ann Kasal, Lodge No 81, SD

1 box one-step Angel food cake mix
1 can lemon pie filling

    Mix the two ingredients and spread onto a cookie sheet. Bake at 325° for 20 minutes. Frost with icing or cream cheese frosting when cool.

My Mother Anna’s Coconut Bars (April 2007)
Rita Cermak, Lodge No. 147, ND

Crumb mixture:

1/2 C. brown sugar
1/2 C. margarine
1 C. flour

     Combine crumb mixture. Pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes.

Bars:

2 eggs
1/2 C. brown sugar
1/2 C. white syrup
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 C. coconut flakes
1 C. walnuts, chopped

     Spread bar mixture over baked crumb crust; bake at 350° for 25 minutes.

Oatmeal Chocolate Caramel Bars (May 2007)

32 individually wrapped caramels, unwrapped
5 T heavy cream
1 C all-purpose flour
1 C rolled oats
¾ C brown sugar
½ tsp baking soda
¼ tsp salt
¾ C butter, melted
½ C semisweet chocolate chips
½ C chopped walnuts

    Preheat oven to 350°. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of an 8 x 8 inch baking pan. Reserve the rest. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm. Serves 24.

Peanut Buster Squares (March 2006)
Lillian Setlik, Lodge No. 437, NE

1 lb. Hydrox cookies, crushed
1/2 C. butter, melted
1/2 gallon vanilla ice cream
3/4-1 C. Spanish peanuts

Sauce:
2 C powdered sugar
1 lg. can evaporated milk
2/3 C chocolate chips
1/2 C butter
1 tsp vanilla

    Mix crushed cookies and butter and press into 9x13-inch pan. Refrigerate for 1 hour. Place ice cream over crumbs and layer peanuts over ice cream. Put in freezer. Combine sauce ingredients in heavy pan, except vanilla. Boil 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool. Pour over ice cream; cover and freeze. Cut in squares to serve.

Peanut Lover’s Bars (May 2006)
Dorothy Schmoock, Lodge No. 142, WI

Crust:
1/2 C. butter, softened
3/4 C. all-purpose flour
1/2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. salted peanuts, chopped

Brownie Layer:
3/4 C. butter, cubed
4 squares (1 oz. ea.) unsweetened chocolate, chopped
4 eggs
2 C. sugar
2 tsp vanilla
1 C. all-purpose flour

    Line a 9 x 13-inch pan with foil; grease foil. In a small bowl, combine butter, flour, cracker crumbs and sugar; press into bottom of prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on rack. Sprinkle peanuts over crust. Melt the butter and chocolate in a microwave; stir until smooth. Combine eggs, sugar, vanilla and chocolate mixture in a mixing bowl. Add flour and mix well. Spread over crust. Bake 30-40 minutes or until toothpick in center comes out clean. Cool on rack.

Peanut Cream Topping:
1 C. creamy peanut butter
12 oz. carton whipped topping, thawed
12 miniature peanut butter cups, coarsely chopped

    Warm peanut butter for 30 seconds in microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan. Remove foil, and cut brownies into squares. Store in refrigerator. Makes about 2 dozen.

Pear Custard Bars (November 2005)
Kendra Malek, Lodge No. 225, MI

Crust:
1/2 C. butter or margarine, softened
1/3 C. sugar
3/4 C. flour
1/2 tsp. vanilla
2/3 C. chopped walnuts or pecans

Top Layer:
8 oz. pkg cream cheese, softened
1/2 C. sugar
1 egg
1/2 tsp. vanilla
16 oz. can pear halves, drained
1/2 tsp. sugar
1/2 tsp. cinnamon

    In a mixing bowl, cream sugar and butter. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased, 8-inch square baking pan. Bake at 350 degrees for 20 minutes. Cool on a wire rack. Increase heat to 375 degrees. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears in 1/8-inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 degrees for 28-30 minutes. The center will be soft set and will firm while cooling. Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in refrigerator. Serves 16.

Pumpkin Bars (November 2006)
Betty Burklund, Lodge No. 389, NE

2 C. sugar
2 eggs
2 C. pumpkin (1 lb. can)
1 C. oil
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 C. chopped nuts

     Mix all ingredients together thoroughly and spread into greased jelly roll pan. Bake at 350 degrees for 30 minutes.

Frosting
3 oz. pkg. cream cheese, softened
3/4 stick margarine or butter
1 tsp. vanilla
1 T. evaporated milk
3 C. powered sugar

    Mix all ingredients until smooth and spread on warm bars.

Pumpkin Pie Squares (December 2004))
Bette Krall, Lodge No. 500, IA

Crust:
1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 C butter or margarine

Filling:
1 can pumpkin filling
2 1/2 tsp pumpkin pie spice
1/2 C firmly packed brown sugar
2 eggs
2/3 C evaporated milk

Topping:
1 C reserved cake mix
1/4 C sugar
1 tsp cinnamon
1/4 C margarine or butter

    Grease bottom only of a 9 x 13-inch pan. Combine ingredients for crust. Press into pan. Combine filling ingredients, beat until smooth. Pour over crust. Combine topping ingredients. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until knife inserted is clean.

Rice Krispies Bars (March 2005)
Rita Cermak, Lodge No. 147, ND

1 C. sugar
1 C. dark Karo syrup
2 T. molasses
1 C. peanut butter
6 C. Rice Krispies
Frosting:
10 marshmallows
1 C. chocolate chips
1 C. butterscotch chips
1 T. water

    Butter 9 x 11-inch pan. Mix first five ingredients and press into pan. Melt frosting ingredients and frost bars.

Salted Nut Roll Bars (February 2001)
Eunice Meixner, Lodge No. 127, Owatonna, MN

11/2 C. flour
3/4 C. brown sugar
1/2 C. soft butter
1/4 tsp. salt
2 C. salted peanuts
1/2 C. corn syrup
1 C. butterscotch chips
2 1/2 T. butter

    Mix first four ingredients together and pat into a lightly greased 9 x 13 pan. Bake at 325 degrees for 10 minutes. Spread peanuts over crust. Melt together corn syrup, chips and butter. Pour over peanuts. Bake 5 minutes longer.

Snack Mix Squares (August 2001)

2 1/2 C. halved pretzel sticks
2 C. corn Chex
1 1/2 C. M&M's
1/2 C. butter or margarine
1/3 C. creamy peanut butter
5 C. mini marshmallows

    In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Pour over pretzel mixture; stir to coat. Press into a greased 9x13 pan. Cool, cut into squares. Makes 3 dozen.

Sour Cream Raisin Bars (August 2006)
M. Pat Konkoleski, Lodge No. 437, Ord, NE

Part 1 (crust and topping):

1 3/4 C oatmeal
1 3/4 C flour
1 C butter or margarine
1 tsp baking soda
1 C brown sugar

Part 2:

4 beaten egg yolks
1 1/2 C sugar
3 T cornstarch
2 C sour cream
2 C raisins
1 tsp vanilla

    Part 1: Mix together all ingredients and put one-half of mixture into a 9 x 13-inch pan. Bake for 5 minutes at 350°.
Part 2: Mix together all ingredients and cook over low heat for 10-15 minutes or until thick like pudding. Pour over baked crust and top with other half of crumbs. Bake for 20 minutes at 350°. Cut into bars.

Yummy Squares (November 2004)
Lillian Setlik, Lodge No. 437, NE

whole graham crackers
whole club crackers
1 C. graham cracker crumbs
1 stick margarine 
1/3 C. milk
3/4 C. brown sugar
1/2 C. white sugar
2/3 C. peanut butter
1 C. chocolate chips 

    Put a layer of whole graham crackers in a 9 x 13 pan. In a sauce pan, mix the graham cracker crumbs, margarine, milk, brown sugar and white sugar. Boil for 5 minutes. Pour over layer of crackers in pan, and add a layer of whole club crackers. Melt peanut butter and chocolate chips. Spread over top layer of crackers and set in refrigerator to harden.

Goody Bars(Sept. 2009)
Kae Morgan, Lodge No. 500, Cedar Rapids, IA

1 C butter
2 C sugar
4 whole eggs
2 tsp vanilla
1½ C all-purpose flour
4 T cocoa
¼ tsp baking powder
1 C pecans or walnuts, miniature marshmallows coarsely chopped

   Cream butter and sugar. Add vanilla and eggs and beat well. Combine dry ingredients and stir into creamed mixture. Add coarsely chopped nuts. Spread into a greased 9 x 13” pan and bake at 325° for 30-35 minutes. Top with enough miniature marshmallows to cover top. Return to oven until marshmallows are puffed up, about 5 minutes. Remove from oven and cool.
Ice with frosting made with 6 tablespoons butter, 3 cups powdered sugar, 1 tsp vanilla, ¼ tsp salt, 2 T cocoa and 2-3 T milk. Spread over cooled bars.

Chocolate Zucchini Bar(Sept. 2009)
Dorothy Fritch, Lodge No. 84, Table Rock, NE

Cream together:
1½ C sugar
½ C oleo
2 eggs

Sift & add:
2 C flour
½ tsp cinnamon
1 tsp soda
3 T cocoa

 Mix well and add 2½ C grated zucchini. Mix well. Pour into greased and floured cookie sheet and top with 1 C chocolate chips, 2 T sugar, and ½ C nuts. Bake at 350° for 30 minutes. Makes 6 dozen.

Bohemian Bars(November 2009)
Betty Stone, Lodge No. 32, Hillsboro, WI

½ stick of butter
1 C sugar
2 egg yolks
2 C flour
1 C chopped pecans
1 C strawberry jam

Cream butter and sugar. Add egg yolks one at a time. Add flour and nut meats. Press half of mixture in 8 x 8" pan, spread on jam. Put rest of mixture on top. Bake at 350° until done.

Apple Streudel Cheesecake Bars (December 2009)
Cheryl Taylor, Lodge No. 7, Cedar Rapids, IA

1 tsp vanilla
1 egg
½ C firm butter or margarine
1 21 oz can apple pie filling
2 pkgs (8 oz) cream cheese, softened
½ tsp ground cinnamon
½ C sugar
¼ C chopped walnuts
2 T all-purpose flour
1 pouch Betty Crocker oatmeal cookie mix

Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray.Place cookie mix in a large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 ½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla, and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with chopped walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

French Coconut Créme Bars (June 2010)
Margie Muth, Lodge No. 147, Mandan, ND

2 C flour 2 C sugar
1 tsp baking soda
1 C butter
1 C water
¼ C cocoa
½ C buttermilk
2 beaten eggs
1 tsp vanilla

Créme Filling
4 C powdered sugar
1 C soft butter
¼ C milk (I use 3 oz cream cheese)
1 T coconut flavoring

Chocolate Glaze:
1 C butter
1 12 oz pkg real chocolate chips
2 tsp vanilla

Bars: Sift flour, sugar, and soda into large bowl, set aside. Combine butter, water, and cocoa in a small saucepan; bring to a boil. Pour over sifted ingredients, mixing well. Add buttermilk, eggs, and vanilla; beat until smooth. Pour into greased and floured 10x15" pan. Bake in a preheated 375⁰ oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Créme Filling: Sift powdered sugar into bowl; add butter, milk (I substitute cream cheese for the milk) and flavoring. Mix well with mixer and spread on cooled bars. Put in refrigerator to set while preparing glaze.

Chocolate Glaze: Melt butter and chips in small saucepan over low heat, stirring constantly until melted. Add vanilla and cool slightly. Spread on cooled bars, and return to refrigerator to set.

Orange Raisin Bars(October 2010)
Gertrude Wippler, Lodge No. 106, Lankin, ND

1 C white sugar
1 C chopped walnuts
2 eggs
1 tsp almond extract
1 tsp soda
1 C raisins
1/8 tsp salt
2 C flour
1/2 C butter
1 med orange (rind & all)
1 C milk

Cream butter with sugar, add eggs. Blend milk, soda, orange cut into chunks, raisins, and blend well. Mix into bowl of the cream mixture. Sift flour, add salt, almond extract, and nuts.
Bake in 350⁰ oven in a bar pan. Bake for 25 minutes.
Frost with 1 can cream cheese frosting and top with coconut.

Praline Crumb Caramel Cheesecake Bars(January 2011)
Karen Ryba, Lodge No. 106, Lankin, ND

Cookie base and topping:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
½ C butter, softened
½ C chopped pecans or walnuts
½ C toffee bits
Filling:
2 pkg (8 oz) cream cheese, softened
½ C sugar
2 T flour
½ C caramel topping
1 tsp vanilla
1 egg

Heat oven to 350⁰. Spray bottom and sides of a 13x9" pan with cooking spray. Place cookie mix in bowl. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1½ C mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl beat cream cheese, sugar, flour, ¼ C of the caramel topping, vanilla, and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans (or walnuts), and toffee bits.

Bake 35-40 minutes or until golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining ¼ C caramel topping. Store covered in refrigerator. Makes 36 bars.

Date Matrimonial Bars(January 2011)
JoAnn Ryba, Lodge No. 106, Lankin, ND

1¼ C oatmeal
1¼ tsp salt
1¾ C flour
1½ tsp soda
1 C brown sugar
¾ C butter or oleo
8 oz pkg dates cut up
½ C sugar
1 C water

Boil the dates, water, and ½ C sugar until thick. Let cool while mixing the rest of the ingredients.

Mix the oatmeal, flour, salt, soda, and brown sugar together. Add the butter or oleo and mix as for a pie crust. Divide mixture in half and line a 9x13" pan with it. Spread the filling over crust and sprinkle the rest of the oatmeal mixture over top. Bake in a 350⁰ oven for 15-20 minutes or until brown. Cut while still warm.

Pumpkin Bars 2 (September 2011)
Lou Ann Laurin, Lodge No. 73, Menominee, MI

Crust
1 C flour
½ C oatmeal
½ C brown sugar
½ C butter

Filling
2 C pumpkin
1½ C evaporated milk
2 eggs
¾ C sugar
1 tsp cinnamon
½ tsp ginger
½ tsp salt
¼ tsp nutmeg

Topping
2 T flour
1 C chopped walnuts
¼ C butter
1 C brown sugar

First, in a mixing bowl, combine flour, oatmeal, brown sugar, and butter. Press into the bottom of a 9"x13" pan. Bake for 12-15 minutes.

Next, combine pumpkin, eggs, cinnamon, salt, milk, sugar, ginger, and nutmeg for the filling. Pour over baked crust. Return to oven and bake 15-20 minutes.

Then combine flour and butter for the topping. Mix in brown sugar and nuts. Sprinkle over filling. Return to oven and bake 10-15 minutes, until edges are lightly browned.

Pumpkin Bars (January 2012)
Lou Ann Laurin, Lodge No. 73, Menominee, MI

2 C sugar
2 tsp baking powder
¾ C butter
2 tsp baking soda
4 eggs
½ tsp cinnamon
2 C pumpkin
2 C flour

Cream sugar, butter, and eggs. Mix in pumpkin, add dry ingredients, mix well. Pour into a prepared sheet pan, approximately 12x16". Bake at 3500 for 15-20 minutes.
Note: batter is thick and needs to be spread. Serves 24.

Crunchy Marshmallow Bars (March 2012)
Rose Lee Novotny, Lodge No. 112, Comstock, NE

¼ C oleo
¼ tsp baking powder
¾ C sugar
¼ tsp salt
2 eggs
¾ C flour
1 tsp vanilla
½ C nuts
2 T cocoa
2 C marshmallows
1 C peanut butter
6 oz chocolate chips

     Cream oil and sugar. Beat in eggs and vanilla. Stir in baking powder, cocoa, salt, flour, and nuts. Spread in greased 9x13" pan and bake at 3500 for 15-20 minutes. Sprinkle with 2 cups small marshmallows. Bake 3 more minutes. Melt 1 C peanut butter with 6 oz chocolate chips. Stir in 1½ C Rice Krispies and spread on cooked bars. Makes 10-15.

York Peppermint Pattie Brownies (March 2012)
Annette Hulinsky, Lodge No. 112, Comstock, NE

24 sm peppermint patties
1 T vanilla
3 sticks of butter
2 C flour
3 C sugar
1 C cocoa
1 tsp baking powder
1 tsp salt
5 eggs

     Heat oven to 350° (325° for glass baking dish). Remove wrappers from peppermint patties. Grease a 13x9" pan. Stir together butter, sugar, and vanilla. Add eggs, beat until well blended. Stir in flour, cocoa, baking powder, and salt. Reserve two cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties ½ inch apart in single layer over batter. Spread reserved batter over patties.
     Bake 40-45 minutes. Cool completely. Cut in squares. Makes 36 brownies.

Caramel Bars (April 2012)
Lisa Taylor, Lodge No. 71, Utica, SD

1 C flour
½ tsp salt
1 C brown sugar, packed
32 caramels, unwrapped
1 C oatmeal
3 T butter or margarine
¾ butter or margarine
3 T milk
1 tsp baking soda
1 C milk chocolate chips

     Combine flour, brown sugar, oatmeal, butter or margarine, baking soda, and salt. Spread in a 9x13" baking pan. Bake at 3500 for 10 minutes.
     Melt caramels in a double boiler or glass measuring cup in the microwave. Add butter or margarine and milk to caramels. Pour caramel mixture over oatmeal base. Sprinkle with milk chocolate chips. Bake at 350 degrees for 10 minutes. Cool before cutting into squares.

Cranberry Nut Bars (April 2012)
Helen German, Lodge No. 100, Haugen, WI

2 eggs
⅓ C melted butter or margarine
1 C sugar
1¼ C fresh or frozen cranberries
1 C flour whole or halved
½ C chopped walnuts

      Preheat over to 350 degrees. Grease an 8" square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter and blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares.

Brownies (February 2013)
Mildred "Millie" Fencil, No. 365, Kewaunee, WI

3½ sq. sweet chocolate melted and slightly cooled
½ C butter
4 large eggs (at room temp)
pinch of salt
1 C flour
2 C sugar
2 tsp vanilla

Cream butter and sugar, add 1 egg at a time. Add salt, add cooled melted chocolate, and vanilla. Beat well till thick. Add flour (fold in by hand lightly). Pour in a buttered pan. Bake at 325 degrees for 18 minutes on high rack in oven.

Brownie Bars(June 2009)
Dolores Micanek, Lodge No. 56, Lynch, NE

1½ C flour 1 tsp baking soda
1 tsp salt 1 C oil
1 C sugar 1 C brown sugar
2 tsp vanilla 2 eggs
2 C oatmeal 2 C chocolare chips

Combine flour, soda and salt and mix well. Add remaining ingredients. Spread in a 9 x 13 inch greased pan (can also use a brownie sheet pan). Bake at 375° for 20 minutes. Makes 2½ dozen.

Strawberry Squares (May 2012)
C. Jean Peck, Lodge No. 9, Morse Bluff, NE

1½ C vanilla wafer crumbs
¾ C boiling water
1 small pkg strawberry Jello
10 oz pkg frozen strawberries
1 4 oz can sweetened condensed milk
8 oz container cool whip
4 C mini marshmallows
⅓ C margarine

     Combine crumbs and margarine and press firmly in the bottom of a 9" square pan. In large bowl, dissolve Jello in water and stir in milk and strawberries. Fold in marshmallows and cool whip. Pour into pan and chill until set.

Rhubarb Crunch Squares (November 2010)
Darlene Hrouda, Lodge No. 28, Clarkson, NE

Filling:
3 C cut fresh rhubarb
1 T water
½ C white sugar
1 pt fresh strawberries,
few drops red food coloring washed & hulled
¼ tsp strawberry flavoring
3 T cornstarch

Crunch Base:
1 C sifted all purpose flour ½ tsp soda
¼ tsp salt
1 C rolled oats (uncooked, ¾ C firmly packed brown sugar quick, or old fashioned)
½ C melted butter
Heat oven to 350 degrees.

Filling: Place rhubarb and water in medium sized saucepan over low heat. Cover and cook slowly, stirring occasionally, until rhubarb is of sauce consistency. Combine cornstarch and sugar. Add a small amount of cooked rhubarb, mixing well. Add to rhubarb mixture in pan and cook until thickened, about 10 minutes, stirring frequently. Stir in strawberries, red food coloring, and flavoring.
Crunch Base: Sift together flour, soda, and salt. Add oats, brown sugar, and butter; mixing thoroughly. Put ⅔ of oats mixture evenly onto bottom of an 8" square pan. Spread rhubarb filling over oats mixture. Top with remaining oats mixture, pressing lightly. Bake in preheated oven 30-35 minutes. Serve with whipped topping or vanilla ice cream. Serves 9.

Peanut Butter Fudge (December 2011)
Sharon Barry, Lodge No. 29, Prague, NE

3 C sugar
1 7, 9, or 10 oz jar ½ C peanut butter marshmallow creme
⅔ C 12 oz evaporated milk
¾ C oleo
1 tsp vanilla

    Mix sugar, oleo, and milk in saucepan, boil for 5 minutes, stirring constantly. Remove from heat, add peanut butter, vanilla, and marshmallow creme, stir, and pour into a 13x9" pan. Cool and cut.

Chocolate Pizza (December 2007)
Betty Thompson

1 pkg. (12 oz.) semi-sweet chocolate chips
1 lb. white almond bark divided
2 C Kraft miniature marshmallows
1 C crisp rice cereal
1 jar (6 oz.) red marachino cherries, drained, cut in half
1 C peanuts
3 T green marachino cherries, drained, quartered
1 tsp oil
1/3 C Baker’s Angel Flake coconut

Microwave chips and 14 oz. almond bark in 2 qt. bowl on high for 2 minutes. Continue cooking 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries, sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in 1 cup measure for 1 minute, stir. Continue cooking 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds; drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges. Serves about 12. For smaller pizzas, shape mixture into four 6-inch rounds or twelve 4-inch rounds on wax paper-lined cookie sheets.

Fanny Farmer Fudge (October 2010)
Margie Muth, Lodge No. 147, Mandan, ND

4 C sugar
3 6 oz pkgs chocolate chips
1 large can evaporated milk
1 C margarine
walnuts (if desired)

Boil sugar and evaporated milk for 7 minutes. Add chocolate chips and margarine. Beat with mixer until smooth. Add nuts.
Pour into a 9x13" buttered pan. Cool and cut. Makes a big thick batch. 


Puddings

Apple Pudding My Homemade Chocolate Pudding
Eggnog Rice Pudding Hasty Chocolate Pudding
Slow Cooker Squash Pudding Bread Pudding


Apple Pudding (October 2007)

C apples, sliced, peeled
1/4 C water
1 tsp cinnamon
1/2 C. softened butter
1 C sugar
3/4 C flour

Put apples in 9 x 9-inch baking dish. Mix water and cinnamon and pour over apples. Stir and set aside. In a mixing bowl combine butter, sugar and flour. Blend until mixture is crumbly, then sprinkle over apples. Bake at 375° for 35 to 45 minutes, or until top is golden and the apples are tender. Serve warm, topped with whipped cream. Serves 4-6.

Bread Pudding (March 2001)

6-8 C. stale bread pieces
4 C. milk
2 C. sugar
1/2 C. butter (melted)
2 T. vanilla extract
3 eggs (slightly beaten)
1 C. raisins
1 C. coconut
1 C. pecans (chopped)
1 tsp. cinnamon
1 tsp. nutmeg

    

Combine bread, milk, sugar, butter, vanilla, eggs, raisins, coconut, pecans, cinnamon and nutmeg in a bowl. Let stand 5 minutes. Pour into a greased 9 x 13-inch baking dish. Place in cold oven. Bake at 350 degrees for 75 minutes or until golden brown. Yield: 16-20 servings.

Slow Cooker Squash Pudding (March 2007)
Alice Stevens, Lodge No. 437, NE

2 C. cooked squash
2 eggs, beaten
12 oz. can evaporated milk
1/2 tsp. nutmeg
2 T. butter or margarine, melted
1/4 tsp. cloves
3/4 C. sugar
1 1/4 tsp. cinnamon
1/2 C. biscuit baking mix
1/2 tsp. ginger
2 tsp. vanilla
whipped topping

    

In a large bowl, combine all ingredients, except whipped topping. Mix well and transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on Low for 6-7 hours or until a thermometer reads 160° F. Serve in bowls or fill a pie shell, and top with whipped topping. Serves 6 or more.

Hasty Chocolate Pudding (June 2012)
Darlene Hrouda, Lodge No. 28, Clarkson, NE

½ C white sugar
⅓ C unsweetened cocoa
3 T corn starch powder
2 tsp vanilla extract
2 C milk

    

In microwave bowl, whisk sugar, cocoa, and corn starch till smooth. Whisk in milk. Cook 2 minutes. Stir and cook 1 minute. Stir and cook at 1 minute intervals until shiny and thick (2 to 4 minutes). Stir in vanilla extract. Place plastic wrap directly on pudding and refrigerate (this prevents a skin from forming on the pudding). Makes 4 servings.

Eggnog Rice Pudding (December 2011)

¾ C (long-grain ) white rice
1 qt (store-bought) eggnog
¼ tsp nutmeg

    Cook rice according to package directions. Add eggnog and nutmeg; cook over medium heat, stirring continuously, for about 30 minutes, until mixture thickens. Serve warm, or cover and refrigerate to serve cold. Serves 7.

My Homemade Chocolate Pudding (February 2009)

⅓ C cocoa ¼ C +1 T cornstarch
¾ C sugar ¼ tsp salt
1 quart milk 2 tsp pure vanilla
1 T butter

Whisk dry ingredients into milk, microwave until thoroughly mixed and cooked. Add butter and vanilla, stir until butter is melted. Cover with wax paper so skin does not form, refrigerate.


Candies & Cookies

Anise Cookies Jenny’s Peanut Butter Oatmeal
Butterscotch Gingerbread Cookies Moonbeam Cookies
Brown Sugar and Walnut No Bake Cookies
Caramels Old Fashioned Oatmeal Cookies
Chocolate Chip Cookies Peanut Butter Cookies
Chocolate Oatmeal Cookies
Peanut Butter Banana Oatmeal Raisin Cookies
Corn Flake Cookies Peanut Butter Blossoms
Christmas Casserole Cookies Pecan Caramel Candies
Cream Cheese Fudge Pecan Delights
Crisp Sugar Cookie Petit Fours
Date & Raisin Balls Potato Spice Cookies
Date & Raisin Filled Cookies Pumpkin Berry Scones
Date Filled Molasses Cookies Pumpkin Spice Cookies with
Cream Cheese Frosting
Easy Sugar Cookies Quick Peanut Blossoms
Five Pound Fudge Refrigerator Cookies
Florentine Cookies Rosettes
Ginger Cookies Scotcheroos
Holiday Corn Flake Candy Soft Chocolate Chip Cookies
Lunch Cookies Super Chunk Peanut Butter Cookies
Melt in Your Mouth Ginger Cookies Unbelievable Peanut Butter Cookies
Microwave Peanut Brittle  
Mom's Yolk Cookies  

 

Butterscotch Gingerbread Cookies (October 2003)

3 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground cloves
1/2 tsp. salt
1 C. butter or margarine
1 1/2 C. packed brown sugar
1 large egg
1/3 C. light molasses
11 oz. package Nestle® Toll House® Butterscotch Flavored Morsels

    Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Christmas Casserole Cookies (December 2002)

2 eggs
1/2 C. white sugar
1 C. chopped dates
1 C. flaked coconut
1 C. chopped walnuts
1 tsp. vanilla extract
1/4 tsp. almond extract

    Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer. Beat in sugar. Stir in dates, coconut, walnuts, vanilla and almond extract. Spoon mixture into a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven, and while mixture is still hot, beat well with a wooden spoon. When mixture is cool enough to handle, form into small balls and roll in granulated sugar.

Cream Cheese Fudge (December 2003)

2 C. Confectioners' sugar
1 T. milk
4 oz. cream cheese
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted

    Place greased wax paper in a 5"x 9" pan. Cream confectioners' sugar and cream cheese in mixer bowl. Beat in chocolate, milk and vanilla. Spread in prepared pan. Chill for 8 hours. Cut into squares. Makes 36 bars.

Crisp Sugar Cookie (December 2003)

2 1/4 C. sifted flour
1/2 C. shortening
1/2 tsp. baking soda
1 C. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 T. milk

    Sift flour, baking soda, baking powder and salt together in large mixer bowl. Add shortening, sugar, eggs, vanilla and milk. Beat at low speed for 3 minutes, scraping side of bowl while beating. Shape into log; wrap in waxed paper. Chill for 2 hours. Roll out to 1/8 inch thickness. Cut into desired shapes with cookie cutter dipped in sugar. Place on nonstick cookie sheet. Bake at 425 degrees for 10 minutes or until golden brown. Cool on wire rack.

Date & Raisin Balls (December 2002)

1/2 lb. chopped dates
1 C. golden raisins
1/2 C. red wine
1/2 C. coarsely chopped walnuts
1/2 C. confectioners' sugar
1 C. ground cinnamon

    Place the chopped dates and golden raisins in a small saucepan. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool. Stir nuts and cinnamon into the cooled fruit mixture. Form paste into small, bite-size balls. Roll in confectioners' sugar.

Date Filled Molasses Cookies (December 2003)

1 C. unsalted butter
3/4 C. brown sugar
1 egg
1/3 C. molasses
1 tsp. vanilla extract
1/2 C. boiling water
4 C. all purpose flour
2 tsp. baking soda
2 C. chopped dates
1/2 C. boiling water
1/4 C. granulated sugar
pinch of salt
coarse sugar

    Preheat oven to 325 degrees F and grease a cookie sheet. Cream butter and brown sugar. In another bowl, beat egg with molasses, vanilla, and then 1/2 C. boiling water. Stir this mixture into the first. Sift flour and baking soda and add to batter; mix well. Roll dough out about 1/4 inch thick. In a sauce pan, combine dates, 1/2 cup boiling water and granulated sugar. Bring to a boil and let simmer three minutes; let cool slightly. Top half of the cookies with date mixture and cover with remaining cookies. Transfer to cookie sheet and bake 12-15 minutes.

Five Pound Fudge (December 2000)
Karlene Cochran, Lodge No. 104, IA

4 1/2 C. sugar
13 oz. evaporated unsweetened milk
16 large marshmallows
1 lb. chocolate stars
1 stick margarine
12 oz. pkg. chocolate chips
1 C. nutmeats
1 T. vanilla

    Combine sugar and milk in big heavy pan. Bring to rolling boil and boil 5 minutes. This is important, so watch your time! Stir constantly. When time is up, remove from heat and add rest of ingredients, stirring until marshmallows, chocolate stars, and chocolate chips will melt. Add nuts, vanilla and margarine. Put into 9x13 pan. Allow to cool before cutting.

Florentine Cookies (December 2003)

1/2 C. heavy cream
1/2 C. granulated sugar
1/4 C. slivered almonds
1/4 C. chopped almonds
1/3 C. flour
12 oz. semi-sweet real chocolate chips
1 C. finely chopped orange and lemon peel

    Preheat oven to 350 degrees F and grease cookie sheet. Finely chop all almonds. Combine cream and sugar; stir in all almonds. In another bowl, combine peel with flour; coating peel completely. Add to creamed mixture. Drop by spoonfuls of batter onto cookie sheet, 3 inches apart, baking only six at a time. Bake 10-12 minutes until edges brown. Let cool about 30 seconds, then carefully remove and place upside-down on another cookie sheet to cool. If florintines stick to cookie sheet and are difficult to remove, return to oven for about 30 seconds to soften. Re-grease cookie sheet and repeat. When cool, paint bottom of florintines with melted chocolate using a pastry brush and leave to harden.

Melt In Your Mouth Ginger Cookies (October 2005)

1 1/2 C. butter, softened
2 C. sugar
2 eggs
1/2 C. dark molasses
4 C. all purpose flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

    In a bowl, cream butter and sugar. Add eggs and molasses; mix well. Combine dry ingredients and add to creamed mixture, mix well. Chill for 1 hour. Roll into 1/2” balls; roll in sugar and place at least 2 inches apart on ungreased baking sheet. Bake at 375° for 6 minutes until center is set. Cool on pan for 2 minutes, then move to wire rack. Makes 20 dozen.

Microwave Peanut Brittle (December 2002)

1 1/2 C. dry roasted peanuts
1 C. white sugar
1/2 C. light corn syrup
1 pinch salt, optional
1 tsp. butter
1 tsp. vanilla extract
1 tsp. baking soda

    Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Moonbeam Cookies (April 2001)

18 oz. pkg. refrigerated sugar cookies
1 C. coconut
1/2 C. lemon curd or lemon pie filling
1/3 C. white vanilla chips

    Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 tsp. lemon filling or lemon curd into each indentation. Bake at 350 degrees for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes. Microwave white vanilla chips in small microwave-safe bowl on medium for 2 minutes. Stir well. Drizzle over cookies. Makes 3 dozen cookies.

No Bake Cookies (June 2013)
Elaine Barta, No. 242, Owosso, MI

½ C butter ½ C milk
½ C cocoa 2 C sugar
1 tsp vanilla 3 C quick oatmeal
½ C peanut butter

    Mix butter, cocoa, vanilla, milk, and sugar in a sauce pan and boil for 1-2 minutes. Remove from heat and add 3 C quick oatmeal and ½ C peanut butter. Stir and drop on to wax paper. Makes 2 dozen.

Old Fashioned Oatmeal Cookies (December 2000)
Julia Hall, Lodge No. 89, OK

1 pkg. spice cake mix
2 eggs
1/2 C. milk
1 C. chopped nuts
2 C. oatmeal
3/4 C. oil
2 C. raisins
1/4 C. brown sugar

    Combine all ingredients and mix well. Drop by spoonful on ungreased cookie sheet. Bake 10-12 minutes at 350 degrees.

Peanut Butter Banana Oatmeal Raisin Cookies (October 2003)

1 banana, peeled and mashed
1 C. peanut butter
1/2 C. white sugar
1/2 C. packed brown sugar
2 egg whites
2 C. whole wheat flour
1 tsp. baking soda
1 C. rolled oats
1 C. raisins

    Preheat oven to 300 degrees. In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes. When cookies are done, remove from the baking sheet and cool on wire racks.

Peanut Butter Blossoms (February 2001)
Luella Martinec, Lodge No. 500, Cedar Rapids, IA

13/4 C. flour
1/2 tsp. salt
1/2 C. brown sugar
1/2 C. peanut butter
1 tsp. vanilla
2 T. milk
1 tsp. baking soda
1/2 C. shortening
1 egg

    Combine all ingredients in a bowl and mix at low speed until dough forms. Shape into 1 inch balls and roll in sugar, place on cookie sheet. Bake at 350 degrees for 8 minutes. Take out and place a chocolate star (or walnut or Hershey kiss) in center of cookie until dough cracks around edges. Return to oven for 2-5 minutes.

Pecan Caramel Candies (April 2006)
Sally Sawyer, Lodge No. 7, IA

63 miniature pretzels
63 pecan halves
1 13 oz. pkg. Rolo candies

    Line baking sheet with foil. Place pretzel on foil; top each pretzel with candy. Bake at 250° over for 4 minutes. IMMEDIATELY place a pecan half on each candy and press down so candy fills pretzel. Cool.

Petit Fours (January 2005)
Annette Hulinsky, Lodge No. 112, Comstock, NE

2 eggs
2 egg yolks
1 C sugar
1/2 C milk
2 tsp baking powder
5 T butter
2 C flour
2 pkg. Mellow Crème candies
vanilla or chocolate almond bark

    Beat eggs and egg yolks. Add sugar and beat. Add milk and butter, mix. Combine flour and baking powder and mix into egg mixture. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 12-15 minutes. Cool cake completely. Cut into seventy 11/4 inch squares. Place 1/2 inch apart on a wire rack inside a pan or over wax paper. Melt almond bark in microwave according to package directions and pour over cakes to coat all sides. Top each cake with a crème candy.

Pumpkin Berry Scones (November 2002)

2 1/4 C. all-purpose flour 
1/4 C. packed brown sugar 
2 tsp. baking powder 
11/2 tsp. pumpkin pie spice 
1/4 tsp. salt 
1/2 C. chilled margarine or butter 
1 large egg, beaten 
1/2 C. canned pumpkin 
1/3 C. milk 
2 T. dried cranberries or dried blueberries 
1/2 C. boiling water 
1/2 C. margarine or butter, softened 
3 T. powdered sugar 
1/4 tsp. baking soda 

    Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones. For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

Rosettes (December 2003)

1 C. flour
2 T. sugar
1/4 tsp. salt
2 eggs
1/2 C. whipping cream
1/2 C. milk
1 tsp. vanilla extract
Peanut oil for deep-frying 
Confectioners sugar

    Combine flour, granulated sugar and salt; mix well. Add eggs, cream, milk and vanilla, blending until smooth. In a heavy saucepan or deep fat fryer, heat oil to 375 degrees F. Preheat rosette iron in oil according to manufacturer's directions. Dip hot iron into batter, bring sure not to coat top side of forms with batter. Then dip iron into hot oil until rosette is golden, about 30-45 seconds. Gently remove rosette from iron with a fork and drain on a paper towels. Repeat with remaining batter. Cool rosettes slightly and dip in powdered sugar. Store in a cool dry place but not in an air tight container. Makes 1 1/2 dozen.

Soft Chocolate Chip Cookies (March 2007)

4 1/2 C. all-purpose flour
4 eggs
2 tsp. baking soda
2 tsp. vanilla extract
2 C. butter, softened
4 C. semisweet choc. chips
1 1/2 C. packed brown sugar
2 C. chopped walnuts
1/2 C. sugar
2 (3.4 oz.) pkgs. instant vanilla pudding mix

    Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Makes 6 dozen cookies.

Super Chunk Peanut Butter Cookies (April 2006)
Sally Sawyer, Lodge No. 7, IA

1 stick oleo (room temp.)
2 1/4 C. flour
3/4 C. creamy peanut butter
1 tsp. baking soda
1/3 C. sugar
1/2 tsp. salt
1/3 C. brown sugar
3/4 C. peanut butter chips
2 eggs
2 C. chocolate chips
1 tsp. vanilla
1/2 C. chopped unsalted peanuts

    Heat oven to 350°. In a large bowl, beat oleo and peanut butter until smooth. Add sugar and brown sugar and beat until smooth. Add eggs, one at a time and beat until light and fluffy. Beat in vanilla. Sift together flour, baking soda, and salt. Slowly beat dry ingredients into first peanut butter mixture until well combined. Fold in peanuts, chocolate chips and peanut butter chips. Drop by rounded teaspoon full onto ungreased cookie sheet. Bake 10 minutes or until lightly golden and firm. 

Jenny’s Peanut Butter Oatmeal Chocolate Chip Cookies (March 2009)

1¼ C all purpose flour 1 tsp baking powder
1 tsp baking soda ¼ tsp salt
2½ C quick cooking oats 1 C butter & 2 T
1 C smooth peanut butter 1 C granulated sugar
1 C brown sugar 2 eggs
1 6 oz pkg semi-sweet chocolate chips 2 tsp vanilla

Mix together dry ingredients. In another bowl cream butter and peanut butter and egg until smooth. Add sugars and continue to beat until well blended. Add dry ingredients, stir and then fold in chips. Bake at 350° for 10-12 minutes or until light golden brown. They set as they cool and will stay chewy.

Unbelievable Peanut Butter Cookies (Aug. 2009)
Betty Burklund, Lodge No. 389, Western, NE

1 C Peanut butter
1 C sugar
1 egg
½ tsp vanilla 

Mix all ingredients together. Drop by a teaspoon on an ungreased cookie sheet. Be careful not to make them too large or they will burn on the bottom before the tops are done. Bake 350° oven for 12-15 minutes or until lightly browned on top. Let cool in a pan before removing.

Lunch Cookies (Aug. 2009)
Lyndel Levy Finholdt, Lodge No. 38, Austin, MN

1 C brown sugar
1 C white sugar
1 C` shortening
2 eggs, beaten
1 C corn flakes
1 C oatmeal
1 C oatmeal
1 tsp baking powder
2 C flour
1 tsp baking soda 

Combine sugars, shortening, and eggs. Add dry ingredients, corn flakes, and peanuts. Mix well, and bake in a 350° oven for 10 minutes.

Brown Sugar and Walnut Refrigerator Cookies (August 2010)
Marie Michalski, Lodge No. 14, Ord, NE

2 C brown sugar (packed)
3½ C flour
1 C margarine
1 tsp baking soda
2 slightly beaten eggs
½ tsp salt
3 tsp vanilla
1 C finely chopped walnuts 

Cream together sugar and butter until fluffy. Beat in vanilla and eggs. Combine flour, soda, salt, and add to butter/sugar mixture. Stir in chopped walnuts. Roll dough into logs 2" in diameter. Cover with plastic wrap and refrigerate overnight. Will freeze for up to 3 months. Slice logs into 1/4" thick slices. Place slices on ungreased cookie sheet and bake in 350⁰ oven for 12 minutes or until brown.

Mom's Yolk Cookies (September 2010)
Ann Legino, Lodge No. 296, Omaha, NE

5 oz butter
½ C sugar
2½ C sifted flour
2 egg yolks
½ tsp lemon juice (optional) 

Mix all together with hands. Divide dough in half. Roll out thin between wax paper. Cut out rounds for the size you want. On half of the rounds cut out a small hole in the middle (using a thimble is easy to cut out the hole). Bake on ungreased cookie sheet at 4000 to 4250 for approximately 10 minutes or until very light brown.

Cool and spread jelly (any flavor) on bottom cookie and place the cookie with the hole on top so jelly shows through. Sprinkle with powdered sugar. Makes 5 dozen cookies.

Peanut Butter Cookies (July 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

1 pkg yellow cake mix
1 C smooth peanut butter
½ C cooking oil
2 T water
2 eggs 

Combine all ingredients. Drop teaspoon size balls 1 inch apart. Press a criss-cross on each cookie with a fork dipped in water. Bake at 350° for 12-15 minutes. Makes 4-5 dozen.

Easy Sugar Cookies (Sept. 2011)
Judy Gilson, Lodge No. 19, Munden, KS

1 C margarine
3 eggs
1½ C sugar
½ tsp salt
½ tsp soda
1 tsp vanilla
3 C flour

With mixer, combine margarine, sugar, eggs, salt, soda, and vanilla. Stir in flour. On floured surface, roll out dough thin and cut into shapes. Place on ungreased cookie sheet. Bake at 350° for 10-12 minutes. Frost as desired. Makes 3 dozen.

Anise Cookies (January 2012)
Eilyne Simon, Lodge No. 127, Owatonna, MN

1 C white sugar
1 C molasses
1 C lard
2 egg yolks
2 tsp soda
2 tsp ginger
5 drops anise oil
2 egg whites, beaten
5 C flour

Bring to a boil the white sugar, molasses, and lard. Let cool to lukewarm.

Add egg yolks, soda, ginger, anise oil, egg whites, and flour. Mix well, chill, roll out, and cut with cookie cutters. Grease pan, if it isn't a non-stick cookie sheet. Bake at 3750 for 10-12 minutes. Makes 3 dozen.

Corn Flake Cookies (April 2012)
Rose Lee Novotny, Lodge No. 112, Comstock, NE

1 C butter or oleo, room temp
½ tsp baking powder
1 C brown sugar
½ tsp salt
½ C white sugar
½ to 1 C chopped nuts
1 tsp vanilla
2 C flour
1 tsp soda
2 C corn flakes, slightly crushed

Mix ingredients in order as listed. Bake in oven at 350 degrees for 12 minutes. Makes 32.

Pumpkin Spice Cookies with
Cream Cheese Frosting (October 2012)

Tammy Fossum, Lodge No. 28, Clarkson, NE

1 18.25 oz pkg spice cake mix
1 15 oz can pumpkin or
2 C fresh pumpkin
Frosting
1½ C powdered sugar
¼ C oleo or butter softened
3 oz pkg cream cheese softened
½ tsp vanilla

Preheat oven to 3500. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto greased cookie sheets. Bake 8-10 minutes. Allow cookies to cool 5 minutes before removing to a wire rack to cool completely.

Beat frosting ingredients together to mix well. Frost completely cooled cookies and enjoy. Serves 24.

Chocolate Oatmeal Cookies (March 2013)
Dorothy Roy, No. 431, Denver, CO

1 C flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1½ C oatmeal
½ C shortening
1 C brown sugar
1 egg
chocolate chips
1 tsp vanilla
1 C coconut

Cream shortening and sugar thoroughly; add egg, and dry ingredients (soda, salt, baking powder, and oats). Add vanilla and coconut; mix well and add chips. Drop by teaspoon full 2 or 3 inches apart on a greased cookie sheet. Bake in moderate oven at 3250 for 12 to 15 minutes. Makes 2 ½ dozen cookies.

Caramels (May 2012)
Eilyne Simon, Lodge No. 127, Owatonna, MN

1 lb brown sugar (2⅓ C) dash of salt
1 C butter 1 C condensed milk
1 C light corn syrup 1 tsp vanilla

    Melt butter in a large bowl, then blend in the sugar, salt, syrups, and milk. Stir until smooth. Cook 18 minutes for soft caramel or 20 minutes for hard, on high in microwave oven. Leave a wooden spoon in mixture, and stir occasionally during cooking; add vanilla. Pour into 9x9" pan or 7x12 pan. Cool and cut, wrap in wax paper.
    Hint: put parchment paper in pan and pour mixture on it.

Pecan Delights (June 2009)
Annette Hulinsky, Lodge No. 112, Comstock, NE

2¼ C brown sugar
1 tsp vanilla
1½ lbs pecans or peanuts
1 C butter
1 C corn syrup
1 C semi-sweet chocolate chips
1 C milk chocolate chips
1 14 oz sweetened condensed
2 T shortening milk
⅛ tsp salt

In a large saucepan, combine sugar, corn syrup, and butter over medium heat until sugar is dissolved. Add milk and mix well while continuing to cook until the candy thermometer reads 248° (firm ball stage), stirring constantly. Remove from heat and add vanilla. Fold in nuts and drop by tablespoonful onto baking sheets lined with parchment paper. Chill until firm. Melt chocolate chips and shortening in a microwave or double boiler. Drizzle over each cluster. Cool. Yields 4 dozen.

Quick Peanut Blossoms (June 2012)
Vlasta Ping, Lodge No. 377, Los Angles, CA

1 pkg yellow cake mix
60 milk chocolate kisses
(with pudding in the mix)
1 C peanut butter
1/3 C water
1 egg

    

Heat oven to 350 degrees.
    In a large bowl combine cake mix, peanut butter, water, and egg until dough forms. Refrigerate dough for 30 minutes. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets.
    Bake for 9-11 minutes or until golden brown. Immediately top each cookies with a chocolate and press down firmly so cookies cracks on edges.

Date & Raisin Filled Cookies (December 2007)
Vesta Russell, Lodge No. 246, KS

2 C brown sugar
4 C flour, sifted
1 C butter or margarine
1 tsp soda
2 eggs, beaten
1 tsp vanilla

    Mix the above ingredients and chill dough for several hours or overnight.

1 C raisins, ground
1 1/2 C sugar
1/3 C dates, ground

Cook raisins and ¾ C sugar with a little water until spreadable. Cook dates and ¾ C sugar with a little water until spreadable.
Chill filling. Roll out dough ¼ -inch thick. Spread filling over dough and roll up. Chill rolls. Makes about 3 rolls. Slice rolls about ¼-inch thick. Place on a greased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly brown.

Ginger Cookies (July 2009)
Cindy Fridrich (In memory of Helen Suva) Lodge 46, Prague, OK

1 C oil
3 C flour
1½ C sugar
½ tsp cloves
½ C molasses
½ tsp ginger
2 eggs
½ tsp cinnamon
2½ tsp soda
½ tsp salt

Mix oil, sugar, molasses, and eggs together. Sift dry ingredients together and add to first mixture. Chill dough for several hours or overnight. Make into small balls. Place on a cookie sheet 2 inches apart and bake at 375°.

Holiday Corn Flake Candy (December 2011)
Tammy Fossum, Lodge No. 28, Clarkson, NE

30 lg marshmallows
2 tsp green food color
½ C butter
3½ C corn flakes
1 tsp vanilla small red candies or red hots

    Combine marshmallows, butter, vanilla, and food color in top of a double boiler or heavy sauce pan. Heat until marshmallows and butter are melted, stirring frequently. Remove from heat. Gradually stir in corn flakes. Drop by spoonfuls onto wax paper-lined jelly roll pans. Decorate with red candies or red hots.
Tip: You can make one big wreath or circle and decorate with candied cherries or put a big red candle in the center for an edible centerpiece.

Scotcheroos (December 2011)
Evelyn Pettinger, Lodge No. 101, Du Bois, NE

1 C sugar
1 C chocolate chips
1 C light corn syrup
1 C peanut butter
6 C Rice Krispies
1 C butterscotch chips

     Bring sugar and syrup to a boil. Add peanut butter and mix well. Add cereal, stir thoroughly until well coated. Put into greased pan. Pat down. Melt chips in a double boiler and blend smooth over first mixture. Cool before cutting.


Misc. Desserts

Blueberry Delight Carmel Popcorn
Cherry Pretzel Dessert Chunky Banana Nut Chip Ice Cream
Country Apple Dumplings Cream Puff Dessert
Creamy Orange Fluff Flan
Fruit Crunch Fun Fruit Kabobs
Ice Cream Crunchies Ice Cream Goodie
No Bake Dessert Party Dessert
Peach Cobbler Poached Pears With Chocolate Sauce
Red Hot Jello Rhubarb Jam With Pie Filling
Rhubarb Cobbler Rhubarb Crumble
S'more Pops Strawberry Banana Dessert
Strawberry Pretzel Dessert Strawberry Smoothie
Squash-Apple Bake Tiramisu
Twinkie Dessert Yogurt Pops
Zucchini Apple Crisp  

 

 

Blueberry Delight (October 2005)
Cathy Brauner, Lodge No. 196, WI

8 oz. cream cheese
1/2 C. powdered sugar
14 oz. can sweetened condensed milk
1 pkg. instant pudding
12 oz. Cool Whip
1 quart blueberries
1 small angel food cake

    

Beat cream cheese and sugar. Add milk and dry pudding and mix together. Fold in 1½ cups of cool whip. Break angel food cake into small pieces in a 9 x 13 pan. Pour mixture over the cake pieces, then add the blueberries. Top with a remaining cool whip. This can also be done in a trifle container; layering the cake, pudding, berries, and cool whip continuously; refrigerate.

Carmel Pop Corn (November 2010)
JoAnn Ryba, Lodge No. 106, Lankin, ND

1 C brown sugar
1 stick oleo (½ C)
¼ C white syrup
½ tsp salt
½ tsp soda
3-4 qt popped corn

Pop enough pop corn to make 3 to 4 quarts. Place popped corn in brown paper bag.
Combine sugar, syrup, oleo, and salt in glass bowl, and microwave on high for 2 minutes. Remove from microwave, and stir in soda. Mix well and pour over pop corn in bag. Close bag and shake. Put bag in microwave and cook on high 1½ minutes. Shake bag again and microwave bag again for another 1½ minutes. Shake again and pour on cookie sheet and allow to cool.

Cherry Pretzel Dessert (September 2012)
Karen Ryba, Lodge No. 106, Lankin, ND

2 C crushed pretzels (not fine)
1 stick melted butter
4 T sugar
Second Layer
1 8 oz cream cheese, softened
1 C sugar
1 8 oz cool whip
Third Layer
1 30 oz can cherry pie filling

Roll out pretzels with rolling pin until they look like they are chopped nuts, but not fine. Mix pretzels, butter, and sugar; press into 9x13 glass baking dish. Bake at 3500 for 8 minutes. Cool.

Combine cream cheese and sugar until well mixed. Fold in cool whip and spread on pretzel crust and refrigerate. Put cherry pie filling on top once cream cheese mixture sets. Serves 10.

No Bake Dessert (July 2012)
Lorraine Benesh, Lodge No. 192, Alexandria, MN

1 C Rice Krispies
4 C miniature marshmallows
1 C coconut
1 container whipped topping
1 C chopped nuts
1 can cherry or blueberry pie
½ C brown sugar filling
½ C melted butter

Mix Rice Krispies, coconut, chopped nuts, brown sugar, and melted butter together. Spread into a 9x13" greased pan. Spread cool whip on top and press marshmallows into the cool whip (lightly). Spread pie filing over the top and refrigerate.

Party Dessert (July 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

1 pkg lemon gelatin
1 C hot water
1 C cold water
½ C miniature marshmallows
1 C drained, crushed pineapple
1 C chopped nuts
1 pt. heavy whipped cream or
1 large container of cool whip
1 small bottle maraschino cherries, drained, and chopped
red food coloring
1 8" angel food cake

Dissolve gelatin in hot water. Stir in cold water and chill until gelatin is almost firm. Beat with mixer until it is fluffy. Blend in whipped cream, marshmallows, pineapple, nuts, and cherries.
Break half of the cake into small bite size pieces. Add food coloring for desired pink shade. Arrange cake pieces in a 9 x 13" pan. Cover with half of the gelatin mixture. Break remaining cake in bite size pieces and repeat layers. Refrigerate overnight. Cut in squares to serve, and garnish with additional whipped cream if desired. Serves 12-15.

Peach Cobbler (July 2005)
Alta Folkers, Lodge No. 262, IA

29 oz. can sliced peaches, drained
1 1/2 C. sugar
5 slices white bread
1 egg, beaten
1 stick margarine, melted
2 T flour

    

Preheat oven to 350°. Place fruit in 8 x 8-inch baking dish (or larger.) Cut crust from bread and cut each slice into 5 strips. Place strips over peaches. Mix sugar, flour, egg and margarine. Blend well and pour over bread strips. Bake 35-45 minutes, or until golden brown. (If you use a bigger dish, use more bread strips.) Top with whipped topping (optional).

Chunky Banana Nut Chip Ice Cream (August 2003)

4 bananas, broken into chunks
1 T. lemon juice
1 tsp. vanilla extract
1 C. white sugar
1 1/3 C. heavy cream, chilled
2/3 C. cold milk
1/2 C. chopped toasted walnuts
1/2 C. miniature semisweet chocolate chips

    

In a blender or food processor, combine bananas, lemon juice, vanilla, sugar, cream and milk. Puree until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer’s instructions. When ice cream begins to stiffen, add walnuts and chocolate chips.

Country Apple Dumplings (July 2010)
Darlene Hrouda, Lodge No. 28, Clarkson, NE

2 large apples (peeled & cored)
2 10 oz cans crescent roll dough
1 C butter or margarine
1½ C white sugar
1 tsp cinnamon
12 oz Mountain Dew

You'll need to preheat the oven to 350 degrees and grease a 9x13" pan.Cut each apple in 8 wedges. Separate rolls into 8 triangles. Put an apple wedge on the small end of the triangle and roll up. Pinch end together to cover apple up. Put into pan.

Melt butter or margarine and stir in sugar and cinnamon. Pour over apple dumplings. Pour Mountain Dew around apple dumplings. Bake for 30-45 minutes or until golden brown. Serve with some of the syrup and vanilla ice cream.

Cream Puff Dessert (May 2012)
Sandra Bruha, Lodge No. 112, Comstock, NE

4 eggs
1 8 oz cream cheese, softened
½ C butter
2 3.4 oz french vanilla pudding
⅛ tsp salt
3 C milk
1 C flour cool whip
1 C water

    Bring butter, salt, and water to a rapid boil. Add flour all at once. Blend. Take off heat and add eggs one at a time. Pat into a 9x13 pan. Bake at 350⁰ for 25-30 minutes. Bottom will be puffy. Let cool completely.
    Blend together cream cheese, pudding mix, and milk until thick with a mixer. Pour over cooled crust. Cover with cool whip. Refrigerate.

Creamy Orange Fluff (June 2012)
Evelyn Rutledge, Lodge No. 262, Cedar Rapids, IA

1 pkg (6 oz) orange gelatin
2½ C boiling water
2 cans (11 oz each) mandarin orange, drained
1 can (8 oz) crushed pineapple, undrained
1 can (6 oz) frozen orange juice concentrate, thawed
Topping:
1 pkg (8 oz) cream cheese softened
1 C milk
1 pkg (3.4 oz) instant vanilla pudding mix

    

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple, and orange juice concentrate. Coat a 9x13" dish with non stick cooking spray. Add gelatin mixture. Refrigerate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix. Beat until smooth. Spread over orange layer. Chill until firm. Serves 12-16 servings.

Flan (April 2012)
Kathryn Klemesrud, Lodge No, 243, Mason City, IA

Syrup:
2 C sugar pinch of cinnamon
pinch of orange peel (optional)
Flan:
6 whole eggs
1 can condensed milk (14 oz)
1 can evaporated milk (12 oz) 1
8 oz cream cheese
pinch of cinnamon
2 T vanilla
(optional rum, liquor, almond extract)

     Syrup: Mix ingredients in a pan and cook at low-medium heat until it turns to syrup. Pour into 8 oz aluminum tray. Coat the inside of the tray with syrup, including the sides and bottom of the tray. Let it cool.
     Flan: Mix all ingredients in a bowl and blend. Pour mix in the 8 oz tray on top of the syrup and place the tray in a pan of hot water. Bake at 3500 for 40 minutes. Use a toothpick to check that the center of the flan. If it comes clean, it is done baking. Let cool. Chill and serve cold. Serve Flan on a large tray flipped so that syrup is on top. Cut around edge of baking tray to easily remove flan on to serving tray.

Poached Pears with Chocolate Sauce (November 2006)
American Institute for Cancer Research

1 1/4 C. water
1 cinnamon stick
1/4 C. granulated sugar
2 pears
grated rind & juice of 1/2 lemon
2 T. chocolate syrup

    

In large saucepan, combine water, sugar, lemon rind, lemon juice, and cinnamon stick. Bring to boil, stirring until sugar is dissolved. Peel, halve, and core pears. Add pears to boiling syrup. (Pears should be covered in liquid; if not, double the amount of poaching liquid or poach in batches.) Reduce heat to medium-low and simmer gently 15-20 minutes until pears are almost tender. Remove from heat and let cool in liquid. Drain pears thoroughly and pat dry on paper towels. Place halves on individual plates. Drizzle with chocolate syrup. Serve at room temperature. Serves 4.

Red Hot Jello (December 2001)
Gladys Thompson, Lodge No. 219, MN

1 C water
1/3 C red hot candies
3 oz. strawberry gelatin
1 C applesauce

    

Bring water and red hots to a boil until the red hots are dissolved. Pour over gelatin and stir until gelatin is dissolved. Add applesauce. Put bowl of gelatin in refrigerator and let set. You can use a mold if you prefer instead of a bowl.

Rhubarb Crumble (August 2007)

8 C chopped rhubarb
1 1/4 C white sugar, divided
2 1/2 C all-purpose flour
1/4 C packed brown sugar
1/4 C quick-cooking oats
1 C cold butter
1/2 C chopped walnuts

    

Combine rhubarb and 3/4 sugar in a saucepan. Cover and cook over medium heat, stirring occasionally, until the ruhbarb is tender, about 10 minutes. Pour into a greased 13 x 9 x 2-in. baking dish. In a bowl combine flour, brown sugar, oats and remaining white sugar. Cut in butter until crumbly; add walnuts;sprinkle over rhubarb. Bake at 400° for 30 minutes. Cool slightly and serve over ice cream. Serves 12.

Rhubarb Cobbler (Sept. 2009)
Mary Kunc Lodge No. 19, Munden, KS

6 C rhurbarb
1 C sugar
1 pkg strawberry gelatin
1 box strawberry cake mix
1 stick butter melted
1 C water

Spray a 9 x 13” pan and layer ingredients in the order listed above. Do not mix. Bake at 350° for 45-60 minutes.

Rhubarb Jam With Pie Filling (May 2010)
Dorothy Kosobud, Lodge No. 106, Lankin, ND

5 C finely cut rhubarb
¾ C water
4 C sugar
1 can pie filling (any flavor)
2-3 oz. pkgs Jello gelatin flavored to match pie filling

     Cook rhubarb in water, until tender. Add sugar and cook a few minutes stirring constantly until sugar is dissolved. Blend pie filling in blender and then add to water and boil 6-8 minutes longer. Remove from heat and add gelatin. Stir until completely dissolved. Pour in jars and seal or freeze. For variety I use different combinations - grape with blueberry, orange with apricot. This makes a delicious thick jam. Make about 7 small jars.

Rhubarb Pie (January 2016)
Angela Garbisch, No. 408, City Point, WI

1½ C rhubarb, cut up
1 C sugar
4 T flour
1 egg, beaten
½ C brown sugar
2 T melted butter
9 in. unbaked pie shell

Mix together the rhubarb, sugar, 2 T flour, and egg, and put in pie shell. Then mix together the brown sugar, 2 T flour, and butter. Sprinkle over the pie. Bake at 400º for 45 minutes.

Fruit Crunch (August 2004)
Matilda Polak, Lodge No. 14, NE

3 cans fruit pie filling
1 lg. box yellow cake mix
1 1/2 sticks of butter, melted
1/2 C. chopped nuts

   

Grease a 9 x 13-inch pan, pour filling into the pan, sprinkle dry cake mix and nuts over fruit, drizzle butter over mix and nuts. Bake one hour at 350 degrees.

Fun Fruit Kabobs (May 2009)

1 apple 1 banana
⅓ C red seedless grapes
 ⅓ C green seedless grapes
⅔ C pineapple chunks 
1 C nonfat yogurt
¼ C dried coconut, shredded skewers

Prepare the fruit by washing the grapes and apples. Cut them into small squares. Peel the bananas and cut them into chunks, and cut the pineapple into chunks, if it’s fresh. Put the fruit onto a large plate. Spread coconut onto another large plate.

Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.

Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut. Repeat these steps with another skewer. Serves: 4

Ice Cream Crunchies (May 2009)
Sally Sawyer, Lodge No. 7, Cedar Rapids, IA

2 C crispy rice cereal, crushed 
1 C flaked coconut
½ C chopped nut meats
 ⅔ C brown sugar
½ C melted butter 
½ gallon ice cream (any flavor)

Mix all ingredients together except the ice cream. Spread ⅔ of the mixture into a 13 x 9 inch pan. Soften ice cream until soft enough to work with. Spread ice cream over the mixture in pan. Put remaining crunchy mixture on top. Put in freezer to harden and leave in freezer until ready to serve. Cut in squares to serve.

Ice Cream Goody (August 2010)
Mrs. Joe Tyser, Lodge No. 54, Wilber, NE

1½ C flour
½ gal ice cream
1 C oatmeal
1 C butter
½ C brown sugar
1½ C pecans (chop)
1 jar butter scotch topping

Mix together flour, oatmeal, butter, brown sugar, and pecans. Put on cookie sheet and bake at 350° for 20 minutes. Cool and then crumble. Put ½ of the mixture in a 9x13" pan. Drizzle the butter scotch topping on top and then add ice cream. Top with remaining crumb mix. Freeze.

S'more Pops (March 2013)

7 oz large marshmallows
10 oz good milk chocolate, chopped
¼ C graham cracker crumbs
lollipop sticks

Line a baking sheet with parchment paper.

In a heat proof bowl set above a pot of simmering water, melt chocolate. (I melted it in the microwave - stirring often.) Meanwhile, insert lollipop sticks into the centers of the marshmallows, far enough in so that the marshmallow will not fall off when dipping. Put graham cracker crumbs in a small bowl.

Dip marshmallows in chocolate, covering completely, allowing excess chocolate to drip off. Quickly dip or roll them into the graham cracker crumbs and place them (standing up on the marshmallow end) on the parchment paper. Either allow the chocolate to set at room temperature or place them in the refrigerator until ready to serve.

Strawberry-Banana Dessert (June 2006)
Arlene Schmidt, Lodge No. 104, IA

3 medium firm bananas, sliced 
1 (16 oz) prepared angel food cake cut into 1 inch cubes
1 pint frozen strawberries
6 oz pkg strawberry Jell-O
2 C boiling water
1 1/2 C cold water

    

Coat 9 x 13 inch pan with nonstick cooking spray. Layer banana slices and cake cubes into pan. Place strawberries over cake and press down gently. In a bowl, dissolve Jell-O in 2 C. boiling water, stir in 1 1/2 C. cold water. Pour over strawberries. Refrigerate. Serve with whip topping, if desired. Very quick and easy dessert.

Strawberry Pretzel Dessert (December 2011)
Rita Cermak, Lodge No. 147, Mandan, ND

1½ C pretzels crushed
2 pkg strawberry jello
½ C sugar
2 C boiling water
½ C butter
2 10 oz pkg frozen strawberries
½ C sugar
1 large carton cool whip
1 8 oz pkg cream cheese

     Mix pretzels, ½ C sugar and butter. Pack into 9x13" cake pan. Bake 6 minutes at 325 degrees. Cool. Cream ½ C sugar and Cream cheese until fluffy. Combine cool whip mixing thoroughly. Spread over pretzels. Dissolve jello in water. Add fruit. Mix well. Allow to set slightly, then spread on cream cheese layer. Refrigerate.

Strawberry Smoothie (May 2009)

2 ice cubes 
1 C milk
⅓ C cottage cheese 
⅔ C frozen strawberries
1 ½ tsp sugar 
1 tsp vanilla extract

Pour all of the ingredients into the blender. Put the lid on the blender and blend for 45 to 60 seconds until smooth. Pour your smoothie into a glass and enjoy. Serves: 1

Squash - Apple Bake (September 2012)
Evelyn Pettinger, Lodge No. 101, Du Bois, NE

1 med butternut squash
2 apples peeled & cut in wedges
1 T flour
½ tsp salt
½ C brown sugar
¼ C margarine (melted)

Cut squash in slices. Arrange in 12x8 pan. Top with apple wedges. Combine rest of ingredients, spoon over apples. Cover pan tightly with aluminum foil. Bake at 350 degrees for 50-60 minutes. Serves 9.

Tiramisu (June 2001)

6 egg yolks
1 1/4 C. white sugar
1 1/4 C. mascarpone cheese
1 3/4 C. whipping cream
2 (12 oz.) pkgs. Ladyfingers
1/3 C. coffee flavored liqueur
1 tsp. unsweetened cocoa powder, for dusting
1 oz. square semisweet chocolate

    

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Twinkie Dessert (November 2005)
Annette Hulinsky, Lodge No. 112, NE

     Layer enough Twinkies to fill the bottom of a 9x13-inch pan. Spread your favorite pudding on top of the Twinkies. Cover all of the Twinkies with pudding. Spread whipped topping on top of entire mixture. Sprinkle chopped nuts on top (your choice of nuts.)

Yogurt Pops (May 2009)

1 8-oz. container of your favorite flavor of yogurt
4 small paper cups
4 wooden popsicle sticks (available in craft stores)
plastic wrap

     Pour yogurt into paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the yogurt is frozen solid. Remove the plastic wrap, peel away the paper cup, and eat your pop! Serves: 3 to 4.

Zucchini Apple Crisp (November 2010)
JoAnn Parks, Lodge No. 141, Cadott, WI

Don't know what to do with all that summer zucchini? Try this! My husband loves apple crisp, and he did not know there was zucchini in it or he would not have eaten it.

8 C sliced zucchini (cut like apple slices)
¾ C lemon juice
1 tsp ground nutmeg
½ C sugar
2 tsp ground cinnamon

Topping
1⅓ C packed brown sugar
1 C all-purpose flour
1 C rolled oats
⅔ C butter, softened
whipped cream or ice cream (optional)

Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally until zucchini is tender, about 15 minutes. Add nutmeg, sugar, and cinnamon; blend until sugar dissolves. DO NOT DRAIN EXTRA LIQUID. Remove from the heat. Pour into a greased 13x9" baking pan.

For topping, combine brown sugar, flour, oats, and butter until crumbly. Sprinkle over zucchini. Bake at 375⁰ for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. 12-16 serving.

 

 

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