3/4 cup butter or oleo
1 1/2 cup brown sugar
1 cup flaked coconut
3/4 cup butterscotch bits
1 3/4 cup flour
1/4 tsp soda
1/4 tsp vanilla
1 egg
1 cup miniature marshmallows
1/2 cup chopped nuts
In saucepan melt 1/4 cup butter, stir in 1/2 cup brown sugar, coconut and bits. Spread in greased 13x9 pan. In large mixing bowl combine 1/2 cup butter, 1 cup brown sugar and remaining ingredients except marshmallows & nuts. Blend well & fold in marshmallows & nuts. Spoon in small amounts over coconut mixture - pat out evenly. Bake at 350 degrees for 25-30 mins. While warm drizzle with Butterscotch Glaze.
Butterscotch Glaze:
1 tbsp butter
1 tbsp light corn syrup
1/4 cup butterscotch bits
1 cup confectioners sugar
2-3 tbsp milk
Melt butter, corn syrup & bits over low heat - stirring constantly. Remove from heat. Add sugar & milk till consistency of glaze.
Submitted by Joan Gobert
Friday, September 29, 2017
COOKIES AND CANDY - Toffee Candy
1/2 lb butter
1 cup sugar
3 tbsp water
1 tsp vanilla
Stir often till boiling, then stir constantly until light caramel color & sheets off spoon. Pour on greased cookie sheet. When slightly firm sprinkle with 3 broken Hershey Bars & spread.
Submitted by Mary C Kish
1 cup sugar
3 tbsp water
1 tsp vanilla
Stir often till boiling, then stir constantly until light caramel color & sheets off spoon. Pour on greased cookie sheet. When slightly firm sprinkle with 3 broken Hershey Bars & spread.
Submitted by Mary C Kish
CAKES AND ICINGS - Chocolate Sauerkraut Cake
1 1/2 cup sugar
2/3 cup oleo
3 eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup water
2/3 cup rinsed & drained chopped sauerkraut
Cream sugar & oleo, add eggs & vanilla. Beat thoroughly. Sift dry ingredients together. Add alternately with water. Add sauerkraut. Bake in 9x13" pan at 350 degrees for 30-40 mins.
Submitted by Doris Stright
2/3 cup oleo
3 eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup water
2/3 cup rinsed & drained chopped sauerkraut
Cream sugar & oleo, add eggs & vanilla. Beat thoroughly. Sift dry ingredients together. Add alternately with water. Add sauerkraut. Bake in 9x13" pan at 350 degrees for 30-40 mins.
Submitted by Doris Stright
CAKES AND ICINGS - Chocolate Icebox Cake
Melt 3 squares baking chocolate in double boiler.
Add 1 can condensed sweetened milk and cook till very thick.
Remove from stove.
Add 1/2 cup cold water & beat until smooth. Cover bottom of 1 qt. casserole dish with vanilla wafers. Cover with chocolate mixture. Repeat layers. Top with layer of cookies. Refrigerate overnight. Top with whipped cream.
Submitted by Marcia Williams
Add 1 can condensed sweetened milk and cook till very thick.
Remove from stove.
Add 1/2 cup cold water & beat until smooth. Cover bottom of 1 qt. casserole dish with vanilla wafers. Cover with chocolate mixture. Repeat layers. Top with layer of cookies. Refrigerate overnight. Top with whipped cream.
Submitted by Marcia Williams
CAKES AND ICINGS - Watergate Cake
1 box white cake mix
1 box Pistachio instant pudding mix (Royal)
1 cup vegetable oil
1 cup club soda
3 eggs beaten
1/2 cup chopped nuts
Blend together dry cake mix and pudding mix. Add oil, club soda, eggs and nuts. Beat until dry ingredients are moistened & batter smooth. Pour into greased & floured 9x13x2 pan. Cool completely.
Icing:
1 pkg Dream Whip
1 box Pistachio instant pudding mix
1 1/2 cup milk
Combine all ingredients in mixing bowl. Beat until thick. Spread mixture on cooled cake. Store in refrigerator.
Submitted by Karen Cole
1 box Pistachio instant pudding mix (Royal)
1 cup vegetable oil
1 cup club soda
3 eggs beaten
1/2 cup chopped nuts
Blend together dry cake mix and pudding mix. Add oil, club soda, eggs and nuts. Beat until dry ingredients are moistened & batter smooth. Pour into greased & floured 9x13x2 pan. Cool completely.
Icing:
1 pkg Dream Whip
1 box Pistachio instant pudding mix
1 1/2 cup milk
Combine all ingredients in mixing bowl. Beat until thick. Spread mixture on cooled cake. Store in refrigerator.
Submitted by Karen Cole
CAKES AND ICINGS - Funny Cake
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp vinegar
2/3 cup salad oil
2 cups water
Combine all ingredients in order. Mix by hand only. Do not grease pan, 9 x 13. Bake 350 for 35 min.
Submitted by Laurie Green
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp vinegar
2/3 cup salad oil
2 cups water
Combine all ingredients in order. Mix by hand only. Do not grease pan, 9 x 13. Bake 350 for 35 min.
Submitted by Laurie Green
BREADS AND COFFEE CAKES - Zucchini Loaf
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 tsp. vanilla
3 cups flour
a tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
1 cup walnuts
Beat eggs until light & foamy; add next 4 ingredients. Sift in dry ingredients. Add nuts. Pour into 2 greased loaf pans 9 x 5 or 4 small ones. Bake at 350 for 1 hour.
Submitted by Glenda Steimle
BREADS & COFFEE CAKES - Sour Cream Coffee Cake
1/2 cup Crisco
1 cup sugar
2 eggs
1 cup sour cream
2 cups sifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup dark raisins
In bowl, cream Crisco, sugar and eggs. Blend in sour cream. Sift together flour, baking powder, soda and salt; add to creamed mix. Beat well. Combine nuts, brown sugar and cinnamon. Spread half the batter in greased 10" tube pan. Sprinkle with raisins and 1/2 the nut mixture. Spoon on remaining batter. Top with remaining nut mixture. Bake at 350 for 45-50 min. Serve warm or cool.
Submitted by Louise Nielsen
1 cup sugar
2 eggs
1 cup sour cream
2 cups sifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup dark raisins
In bowl, cream Crisco, sugar and eggs. Blend in sour cream. Sift together flour, baking powder, soda and salt; add to creamed mix. Beat well. Combine nuts, brown sugar and cinnamon. Spread half the batter in greased 10" tube pan. Sprinkle with raisins and 1/2 the nut mixture. Spoon on remaining batter. Top with remaining nut mixture. Bake at 350 for 45-50 min. Serve warm or cool.
Submitted by Louise Nielsen
Friday, September 22, 2017
BEVERAGES - Jack Hardy Cordial
1 quart of fruit (see below*)
4 cups water
2-1/2 cups sugar
750 ml. of Vodka
Bring 4 cups water to a boil. Boil for 1 minute.
Add sugar to water, and stir until dissolved. Let cool. Add fruit, and Vodka. Stir gently. Place in a 1 gallon glass jar. Cover and let stand for 3 months. Remove fruit, extracting as much juice as possible and pour Cordial into various smaller jars or wine bottles of your choice. Label and save. Refrigeration is not necessary.
*"I have used sour and sweet cherries, red and black raspberries, dried Mango, dried Pineapple and dried Apricot."
Submitted by Margie Hardy
4 cups water
2-1/2 cups sugar
750 ml. of Vodka
Bring 4 cups water to a boil. Boil for 1 minute.
Add sugar to water, and stir until dissolved. Let cool. Add fruit, and Vodka. Stir gently. Place in a 1 gallon glass jar. Cover and let stand for 3 months. Remove fruit, extracting as much juice as possible and pour Cordial into various smaller jars or wine bottles of your choice. Label and save. Refrigeration is not necessary.
*"I have used sour and sweet cherries, red and black raspberries, dried Mango, dried Pineapple and dried Apricot."
Submitted by Margie Hardy
MAIN DISHES - Pork Stew
2 large pork chops, cut in bite-sized pieces
2 Andoulli sausages (boil to remove excess grease) remove casing and cut in bite-sized pieces
2 cups cabbage, cut in chunks
1-1/2 cups onions, cut in chunks
1-1/2 cups sweet peppers, cut in chunks
3/4 of a can of crushed pineapple
1 can of water chestnuts - halves or diced
1/3 cup soy sauce
1/4 cup fish sauce
1/4 cup sesame oil
2 cups chicken broth
salt, pepper and garlic to your taste.
Place all in a crockpot and cook on high for 2 hours or til cabbage is done.
"This is another one of my 'inspirations'".
Submitted by Margie Hardy
2 Andoulli sausages (boil to remove excess grease) remove casing and cut in bite-sized pieces
2 cups cabbage, cut in chunks
1-1/2 cups onions, cut in chunks
1-1/2 cups sweet peppers, cut in chunks
3/4 of a can of crushed pineapple
1 can of water chestnuts - halves or diced
1/3 cup soy sauce
1/4 cup fish sauce
1/4 cup sesame oil
2 cups chicken broth
salt, pepper and garlic to your taste.
Place all in a crockpot and cook on high for 2 hours or til cabbage is done.
"This is another one of my 'inspirations'".
Submitted by Margie Hardy
CANDY - Amish Carmel Corn
1 cup brown sugar or Stevia brown sugar
1/4 cup light corn syrup
1/2 cup butter
1/2 tsp. salt
1 tsp. soda
15 cups popped pop corn (I buy the large bags of the puffed corn. (Martins in the snack area). I use 1 bag per batch.)
Preheat oven to 350°. Combine first 4 ingredients in sauce pan, simmer on medium til it reaches a boil. Boil, stirring constantly for 5 minutes. Stir in soda. Remove from heat. Stir into popcorn which has been placed in a large roaster pan. Working quickly, stir to cover as much as possible - place roaster plan with popcorn in the oven for 15 minutes - remove from heat, stir popcorn again. Do this 4 times (total 1 hr). Pour out on large are covered with wax paper, and spread around and separate until cool. Put in plastic bags or plastic containers.
"Keeps very well and is D E L I C I O U S!!"
Submitted by Margie Hardy
1/4 cup light corn syrup
1/2 cup butter
1/2 tsp. salt
1 tsp. soda
15 cups popped pop corn (I buy the large bags of the puffed corn. (Martins in the snack area). I use 1 bag per batch.)
Preheat oven to 350°. Combine first 4 ingredients in sauce pan, simmer on medium til it reaches a boil. Boil, stirring constantly for 5 minutes. Stir in soda. Remove from heat. Stir into popcorn which has been placed in a large roaster pan. Working quickly, stir to cover as much as possible - place roaster plan with popcorn in the oven for 15 minutes - remove from heat, stir popcorn again. Do this 4 times (total 1 hr). Pour out on large are covered with wax paper, and spread around and separate until cool. Put in plastic bags or plastic containers.
"Keeps very well and is D E L I C I O U S!!"
Submitted by Margie Hardy
MAIN DISHES - 8 Italian Cube Steaks
8 Cube Steaks
Coating:
1 cup bread crumbs
1 cup romano cheese
2 garlic bulbs, crushed
1 Tbl. oregano
salt and pepper to taste
Combine the above (except steaks). Beat 3 eggs. Dip steaks in eggs and dredge steaks in crumb mixture, coating heavily. Brown the steaks in oil and pat off oil with a paper towel. Set aside.
Sauce:
Saute 1 Tbl. crushed garlic, 1/2 cup finely chopped onion. Add 1 can tomato paste, 2 - 8 oz. cans tomato sauce, equal amounts of water, 1 tsp. oregano, 2 tsp. sugar, red pepper flakes to taste.
Mix this all together and place in large fry plan. Add meat to sauce and cook on very low for 2 to 3 hours, check occasionally for sticking. When done, add frozen peas and a couple of chopped boiled eggs.
"This is an authentic Italian recipe from my Italian sister-in-law, Betty Hardy"
Margie Hardy
Coating:
1 cup bread crumbs
1 cup romano cheese
2 garlic bulbs, crushed
1 Tbl. oregano
salt and pepper to taste
Combine the above (except steaks). Beat 3 eggs. Dip steaks in eggs and dredge steaks in crumb mixture, coating heavily. Brown the steaks in oil and pat off oil with a paper towel. Set aside.
Sauce:
Saute 1 Tbl. crushed garlic, 1/2 cup finely chopped onion. Add 1 can tomato paste, 2 - 8 oz. cans tomato sauce, equal amounts of water, 1 tsp. oregano, 2 tsp. sugar, red pepper flakes to taste.
Mix this all together and place in large fry plan. Add meat to sauce and cook on very low for 2 to 3 hours, check occasionally for sticking. When done, add frozen peas and a couple of chopped boiled eggs.
"This is an authentic Italian recipe from my Italian sister-in-law, Betty Hardy"
Margie Hardy
MAIN DISHES - Hamburger Stroganoff
2# Hamburger
1 cup chopped onion
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. paprika
1 Tbl. Worcestershire sauce
1 pint source cream
1 can your choice of cream soup
Noodles
Brown burger and onion, drain grease and add seasonings and soup to blend. Heat, but do not cook. Only heat thoroughly. Just before serving, mix in sour cream and gently heat again.
Noodles:
Cook amount of noodles you feel you will need in salted water, drain and add about 2 Tbl. butter. Stir through noodles til melted. Put noodles on platter or large bowl and spread Stroganoff over.
"This is my version of Stroganoff. You may also add mushrooms if you desire."
Submitted by Margie Hardy
1 cup chopped onion
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. paprika
1 Tbl. Worcestershire sauce
1 pint source cream
1 can your choice of cream soup
Noodles
Brown burger and onion, drain grease and add seasonings and soup to blend. Heat, but do not cook. Only heat thoroughly. Just before serving, mix in sour cream and gently heat again.
Noodles:
Cook amount of noodles you feel you will need in salted water, drain and add about 2 Tbl. butter. Stir through noodles til melted. Put noodles on platter or large bowl and spread Stroganoff over.
"This is my version of Stroganoff. You may also add mushrooms if you desire."
Submitted by Margie Hardy
MAIN DISHES - Creamed Franks on Toast
Saute till slightly brown, 4 hot dogs (which have been sliced in "coins"), 1 small onion, diced, and 1/4 cup butter or margarine.
Thicken with 3 Tbsp. flour, 1-1/4 cups milk, 2 tsp. mustard, salt and pepper. Cook till flour is cooked, stirring constantly. Add more milk or flour to alter the texture you want. We served this on buttered toast. Enjoy.
"This is a recipe Jack and I had a lot when we were first married and money was tight. We enjoy it still. Hope you will try it."
Submitted by Margie Hardy
Thicken with 3 Tbsp. flour, 1-1/4 cups milk, 2 tsp. mustard, salt and pepper. Cook till flour is cooked, stirring constantly. Add more milk or flour to alter the texture you want. We served this on buttered toast. Enjoy.
"This is a recipe Jack and I had a lot when we were first married and money was tight. We enjoy it still. Hope you will try it."
Submitted by Margie Hardy
SALADS - Dutch Potato Salad
Cook and slice 8 potatoes, add 1 cup diced celery, 1 small onion, diced and 2 boiled and sliced eggs. (Don't cook potatoes too done.)
Make dressing:
Fry diced bacon, remove from grease and set aside.
Beat 2 eggs and add 1 cup sugar, 1/4 tsp. pepper, 1/4 tsp. dry mustard, 1/2 tsp. salt, 1/2 cup water, 1/2 cup vinegar and mix well.
Add egg mixture to hot bacon fat, (stir over low heat until mixture thickens); add bacon. Pour over potato mixture and gently combine all ingredients (1-1/2 folds)
Submitted by Kathy Petzke, daughter of Harry and Frances Blaisdell, relative of Margie Hardy.
Make dressing:
Fry diced bacon, remove from grease and set aside.
Beat 2 eggs and add 1 cup sugar, 1/4 tsp. pepper, 1/4 tsp. dry mustard, 1/2 tsp. salt, 1/2 cup water, 1/2 cup vinegar and mix well.
Add egg mixture to hot bacon fat, (stir over low heat until mixture thickens); add bacon. Pour over potato mixture and gently combine all ingredients (1-1/2 folds)
Submitted by Kathy Petzke, daughter of Harry and Frances Blaisdell, relative of Margie Hardy.
DESSERTS - Banana Split Muffins
Prepare Topping:
Mix together mini chocolate chips, finely chopped nuts, maraschino cherries, cut into very small pieces. Set aside.
Mix 1-1/2 cups flour, 1 cup sugar, 1 tsp. each of baking soda and salt. Mix 1 egg (beaten), 1/2 cup miracle whip dressing, 3 ripe bananas (mashed). Mix the dry and wet together and incorporate.
Pour batter into prepared muffin cups. Sprinkle topping on muffins, press lightly. I like to put a maraschino cherry on the top of each. Place in oven and bake at 375° til golden.
"Just 'another' concoction from the mind of Margie Hardy."
Submitted by Margie Hardy
Mix together mini chocolate chips, finely chopped nuts, maraschino cherries, cut into very small pieces. Set aside.
Mix 1-1/2 cups flour, 1 cup sugar, 1 tsp. each of baking soda and salt. Mix 1 egg (beaten), 1/2 cup miracle whip dressing, 3 ripe bananas (mashed). Mix the dry and wet together and incorporate.
Pour batter into prepared muffin cups. Sprinkle topping on muffins, press lightly. I like to put a maraschino cherry on the top of each. Place in oven and bake at 375° til golden.
"Just 'another' concoction from the mind of Margie Hardy."
Submitted by Margie Hardy
APPETIZERS - Black Bean-Corn Salsa
One can black beans, rinsed
One can corn or 2-3 ears of corn, cut off
Green and/or orane pepper, diced
Chopped up green onions
5-7 grape tomatoes, diced
1/3 cup chopped fresh cilantro
Dressing:
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice
1 clove garlic, minced
Submitted by Bette Mallen
One can corn or 2-3 ears of corn, cut off
Chopped up green onions
5-7 grape tomatoes, diced
1/3 cup chopped fresh cilantro
Dressing:
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice
1 clove garlic, minced
Submitted by Bette Mallen
TIP OF THE DAY
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
COOKIES - Raspberry and Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
COOKIES - Chocolate Marshmallow Cookies
Cookie
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
DESSERTS - Zucchini Pie
Filling:
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
CAKES - Earthquake Cake
1-1/2 cups pecans, chopped
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
MAIN DISHES - Beef Stew
Use 13 x 9 pan or heavy baking dish.
Line pan with 2# beef stew cut into 1-1/2" cubes. Remove fat, but do not brown meat.
Mix 2 tsp. salt with 2-1/2 Tbls. of minute tapioca and 1 Tbls. sugar. Sprinkle over meat.
Peel and slice 3 - 4 small onions. Diagonally slice a stalk or two of celery. Cut about 6 carrots into chunks. Cut 4 - 5 potatoes into chunks. Add vegetables to baking dish on top of meat.
Add 3/4 cup of V8 juice. No More!
Cover with heavy foil and seal tightly. (Use several layers of foil if you don't have the heavy grade foil. The lid to a pan or baking dish will not seal tight enough.) Bake 250° for 5 or more hours.
The V8 juice and liquid from the ingredients form a tasty gravy and the tapioca slightly thickens it.
Submitted by Judy Howard Grimmett
Line pan with 2# beef stew cut into 1-1/2" cubes. Remove fat, but do not brown meat.
Mix 2 tsp. salt with 2-1/2 Tbls. of minute tapioca and 1 Tbls. sugar. Sprinkle over meat.
Peel and slice 3 - 4 small onions. Diagonally slice a stalk or two of celery. Cut about 6 carrots into chunks. Cut 4 - 5 potatoes into chunks. Add vegetables to baking dish on top of meat.
Add 3/4 cup of V8 juice. No More!
Cover with heavy foil and seal tightly. (Use several layers of foil if you don't have the heavy grade foil. The lid to a pan or baking dish will not seal tight enough.) Bake 250° for 5 or more hours.
The V8 juice and liquid from the ingredients form a tasty gravy and the tapioca slightly thickens it.
Submitted by Judy Howard Grimmett
POEM - "Recipe for Living"
Take a cup of love
Add a dash of care
Mix with kindness
Add a bit of patience
Top it off with faith
Sprinkle liberally with understanding
Share with everyone you meet
Author Unknown
Add a dash of care
Mix with kindness
Add a bit of patience
Top it off with faith
Sprinkle liberally with understanding
Share with everyone you meet
Author Unknown
SALADS - Grape Salad
Mix together:
1 Pkg Cream Cheese
1 Cup Sour Cream
1/3 Cup Sugar
2 Tsp. Vanilla
Add 2 lbs. grape
Top off with:
3 Tbs Brown Sguar
3 Tbs Chopped Pecans
Submitted by Connie Meacham
1 Pkg Cream Cheese
1 Cup Sour Cream
1/3 Cup Sugar
2 Tsp. Vanilla
Add 2 lbs. grape
Top off with:
3 Tbs Brown Sguar
3 Tbs Chopped Pecans
Submitted by Connie Meacham
SALADS - Summer Salad
1/2 Cup Celery, Chopped
1/2 Cup Red Pepper, Chopped
1/2 Cup Onion, Chopped
1/2 Cup Sugar
1 Cup Seasoned rice vinegar
12 Stalks Fresh Dill
1/4 Cup Oil
Mix all together and let it set for 12 hours.
Submitted by Connie Meacham
1/2 Cup Red Pepper, Chopped
1/2 Cup Onion, Chopped
1/2 Cup Sugar
1 Cup Seasoned rice vinegar
12 Stalks Fresh Dill
1/4 Cup Oil
Mix all together and let it set for 12 hours.
Submitted by Connie Meacham
MAIN DISHES - Breast of Chicken Magnifique
4 whole chicken breasts (about 3#), split
1/4 cup butter
2 cups sliced mushrooms
2 cans of cream of chicken soup
1 large clove garlic, minced
Dash of crushed thyme
1/8 tsp. rosemary, crushed
2/3 cup milk
Use 1 large skillet or prepare in 2 skillets by dividing the ingredients equally. Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic & seasonings; add chicken. Cover, cook over low heat for 45 minutes. Stir now & then. Blend in milk; heat slowly. Serve with rice.
Judy Grimmett
1/4 cup butter
2 cups sliced mushrooms
2 cans of cream of chicken soup
1 large clove garlic, minced
Dash of crushed thyme
1/8 tsp. rosemary, crushed
2/3 cup milk
Use 1 large skillet or prepare in 2 skillets by dividing the ingredients equally. Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic & seasonings; add chicken. Cover, cook over low heat for 45 minutes. Stir now & then. Blend in milk; heat slowly. Serve with rice.
Judy Grimmett
COOKIES - Treasure Island Cookies
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
2 eggs
1 tsp. vanilla
3/4 cup milk
2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1 cup marashino cherries (1 - 10 oz. jar)
1 cup chopped mixed salted nuts
12 oz. package chocolate chips
Mix shortening & sugars. Add & mix eggs. Add dry ingredients & milk (alternate). Add cherries, nuts, chocolate chips. Pour batter in greased & floured cake pans. Bake 325° 25 to 30 minutes. Cut into squares.
Judy Grimmett
1/2 cup white sugar
1/2 cup shortening
2 eggs
1 tsp. vanilla
3/4 cup milk
2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1 cup marashino cherries (1 - 10 oz. jar)
1 cup chopped mixed salted nuts
12 oz. package chocolate chips
Mix shortening & sugars. Add & mix eggs. Add dry ingredients & milk (alternate). Add cherries, nuts, chocolate chips. Pour batter in greased & floured cake pans. Bake 325° 25 to 30 minutes. Cut into squares.
Judy Grimmett
SIDE DISHES - Boston Baked Beans
1 pkg (1#) navy or pea beans
6 cups water
1/2 tsp. baking soda
1/2# salt pork, cut into 1/2" pieces. (I use bacon.)
1 small onion, chopped
1/3 cup molasses
1/4 cup sugar
1 tsp. dry mustard
1/4 tsp. pepper
Soak beans overnight (or 12 hrs.) in large bowl in the 6 cups of water. Place beans with water in large kettle. Add baking soda; bring to boiling. Lower heat & continue to boil 10 minutes. Drain in colander over large bowl, reserving liquid.
Place salt pork, onion & beans in 2 quart bean pot or casserole. Combine molasses, sugar, dry mustard, pepper & 1 cup reserved liquid. Pour over beans, stir thoroughly. Add just enough reserved liquid to cover beans (about 1 cup). Cover casserole.
Bake 300° for 2 hours. Add remaining 1 cup liquid and stir thoroughly. Continue baking an additional 1-1/2 to 2 hours until beans are tender & liquid absorbed. Bake uncovered last 1/2 hour if you wish.
Judy Grimmett
6 cups water
1/2 tsp. baking soda
1/2# salt pork, cut into 1/2" pieces. (I use bacon.)
1 small onion, chopped
1/3 cup molasses
1/4 cup sugar
1 tsp. dry mustard
1/4 tsp. pepper
Soak beans overnight (or 12 hrs.) in large bowl in the 6 cups of water. Place beans with water in large kettle. Add baking soda; bring to boiling. Lower heat & continue to boil 10 minutes. Drain in colander over large bowl, reserving liquid.
Place salt pork, onion & beans in 2 quart bean pot or casserole. Combine molasses, sugar, dry mustard, pepper & 1 cup reserved liquid. Pour over beans, stir thoroughly. Add just enough reserved liquid to cover beans (about 1 cup). Cover casserole.
Bake 300° for 2 hours. Add remaining 1 cup liquid and stir thoroughly. Continue baking an additional 1-1/2 to 2 hours until beans are tender & liquid absorbed. Bake uncovered last 1/2 hour if you wish.
Judy Grimmett
COOKIES - Oatmeal and Coconut Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups coconut
2 cups quick oatmeal
After mixing all ingredients, chill. Then roll into small balls & flatten. Brush with egg white. Bake 350° 10 to 13 minutes. Approx 4 dozen.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups coconut
2 cups quick oatmeal
After mixing all ingredients, chill. Then roll into small balls & flatten. Brush with egg white. Bake 350° 10 to 13 minutes. Approx 4 dozen.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
DESSERTS - Pecan Pie
3 eggs slightly beaten
1 cup corn syrup (1/2 light, 1/2 dark)
1/2 cup sugar
2 Tbsp. melted butter
1 tsp. vanilla
1-1/4 cup pecans
In large bowl mix first 5 ingredients. Stir in nuts. Pour into unbaked pie shell. Bake 350° 50 to 55 minutes or until knife comes out clean.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
1 cup corn syrup (1/2 light, 1/2 dark)
1/2 cup sugar
2 Tbsp. melted butter
1 tsp. vanilla
1-1/4 cup pecans
In large bowl mix first 5 ingredients. Stir in nuts. Pour into unbaked pie shell. Bake 350° 50 to 55 minutes or until knife comes out clean.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
DESSERTS - Toffee Squares
1 cup butter
1 cup brown sugar
2 Cups flour
1 egg yolk
1 tsp. vanilla
8 oz. milk chocolate or semi-sweet chocolate chips
1 cup chopped nuts
Cream butter & sugar until light. Add egg yolk, vanilla and sifted flour. Spread thinly on greased cookie sheet that has sides. (It takes a while to spread batter on cookie sheet.) Bake 350° for 15 to 20 minutes. Melt chocolate & spread on cookie surface while warm. Sprinkle with nuts. Cut into square while still warm. Loosen cookie squares from bottom of cookie sheet while still warm.
Ruth Howard's recipe submitted by her niece, Judy Grimmett.
1 cup brown sugar
2 Cups flour
1 egg yolk
1 tsp. vanilla
8 oz. milk chocolate or semi-sweet chocolate chips
1 cup chopped nuts
Cream butter & sugar until light. Add egg yolk, vanilla and sifted flour. Spread thinly on greased cookie sheet that has sides. (It takes a while to spread batter on cookie sheet.) Bake 350° for 15 to 20 minutes. Melt chocolate & spread on cookie surface while warm. Sprinkle with nuts. Cut into square while still warm. Loosen cookie squares from bottom of cookie sheet while still warm.
Ruth Howard's recipe submitted by her niece, Judy Grimmett.
SALADS - Sea Foam Salad
1 small lime jello - mix with 1 cup hot pear juice
1 cup whipped cream (cool whip)
29 oz. can pears
8 oz. pkg. cream cheese
2 Tbsp. milk
Mash cream cheese with 2 Tbsp. milk. When jello starts to set, fold in cream cheese. (I use small hand mixer.) Fold in whipped cream & crushed pears. Chill.
Ruth Howard's recipe submitted by her niece, Judy Grimmett.
"Aunt Ruth would make this for holiday meals." Judy Grimmett.
1 cup whipped cream (cool whip)
29 oz. can pears
8 oz. pkg. cream cheese
2 Tbsp. milk
Mash cream cheese with 2 Tbsp. milk. When jello starts to set, fold in cream cheese. (I use small hand mixer.) Fold in whipped cream & crushed pears. Chill.
Ruth Howard's recipe submitted by her niece, Judy Grimmett.
"Aunt Ruth would make this for holiday meals." Judy Grimmett.
Thursday, September 21, 2017
DESSERTS - Rice Pudding
1-1/2 cups cooked rice
3/4 cup raisins
6 eggs
12 Tbsp. sugar
4 cups milk
2 tsp. vanilla
Bake 375° about 35 minutes
"This is a dish my grandma Howard made for every church dinner. When she died, we didn't have the recipe. Mom & Dad (Gerry & LaVerne) worked on perfecting a recipe and this they felt was closest to hers." Judy Grimmett
Lucy Howard's recipe perfected by Gerry & Laverne Howard and submitted by her granddaughter, Judy Grimmett.
3/4 cup raisins
6 eggs
12 Tbsp. sugar
4 cups milk
2 tsp. vanilla
Bake 375° about 35 minutes
"This is a dish my grandma Howard made for every church dinner. When she died, we didn't have the recipe. Mom & Dad (Gerry & LaVerne) worked on perfecting a recipe and this they felt was closest to hers." Judy Grimmett
Lucy Howard's recipe perfected by Gerry & Laverne Howard and submitted by her granddaughter, Judy Grimmett.
SALADS - Cranberry Nut Mold
1 pkg lemon jello (small size)
1 cup hot water
Dissolve in hot mixture above, 1/2 cup canned cranberry sauce
Add 1/2 can crushed drained pineapple or 1 small can
Add nuts of your choice.
Submitted by Jo Cupp
1 cup hot water
Dissolve in hot mixture above, 1/2 cup canned cranberry sauce
Add 1/2 can crushed drained pineapple or 1 small can
Add nuts of your choice.
Submitted by Jo Cupp
COOKIES - Date Pinwheels
1 cup shortening
1 cup white sugar
1 cup brown sugar
3 eggs
1/2 tsp. salt
1 tsp. soda
4 cups flour
1 tsp. vanilla
Date Filling
1 lb. dates
1/2 cup sugar
1/2 cup water
Cook until thick. More water might be needed. Cool. Spread on cookie dough.
Cookie Dough
Cream shortening & sugars. Stir in eggs & vanilla. Sift flour with salt & soda. Stir into sugar mixture. Divide into 3 parts. Pace on floured surface and roll each part 1/3 inch thick or thinner. Spread with date mixture. Roll up as for jelly roll. Wrap in waxed paper & chill (or freeze). Slice & bake on greased cookie sheet 350° until brown, about 10 min.
LaVerne Howard's recipe submitted by daughter, Judy Grimmett.
1 cup white sugar
1 cup brown sugar
3 eggs
1/2 tsp. salt
1 tsp. soda
4 cups flour
1 tsp. vanilla
Date Filling
1 lb. dates
1/2 cup sugar
1/2 cup water
Cook until thick. More water might be needed. Cool. Spread on cookie dough.
Cookie Dough
Cream shortening & sugars. Stir in eggs & vanilla. Sift flour with salt & soda. Stir into sugar mixture. Divide into 3 parts. Pace on floured surface and roll each part 1/3 inch thick or thinner. Spread with date mixture. Roll up as for jelly roll. Wrap in waxed paper & chill (or freeze). Slice & bake on greased cookie sheet 350° until brown, about 10 min.
LaVerne Howard's recipe submitted by daughter, Judy Grimmett.
BEVERAGES - Jonquel Liqueur
26 damson plums
2 cups sugar
2 cups gin
Place in quart jar and stir. Keep in cool, dark place. Lay jar on its side and turn each month. Takes 1-2 years.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Recipes to Warm the Heart, Twin Cities Area Newcomers' Club, 1973.
2 cups sugar
2 cups gin
Place in quart jar and stir. Keep in cool, dark place. Lay jar on its side and turn each month. Takes 1-2 years.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Recipes to Warm the Heart, Twin Cities Area Newcomers' Club, 1973.
CANDY - Chinese Kisses
2 - 6 oz. pkg. chocolate chips
1 - 6 oz. butterscotch chips
3/4 - 1 cup salted peanuts
2 - 3 oz. cans chow mein noodles
Melt chocolate chips and butterscotch chips in double boiler. When partly cooled, stir in peanuts. Pour mixture over noodles. Drop by teaspoonfuls onto cookie sheet lined with wax paper and refrigerate until firm. Makes about 4 dozen.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
1 - 6 oz. butterscotch chips
3/4 - 1 cup salted peanuts
2 - 3 oz. cans chow mein noodles
Melt chocolate chips and butterscotch chips in double boiler. When partly cooled, stir in peanuts. Pour mixture over noodles. Drop by teaspoonfuls onto cookie sheet lined with wax paper and refrigerate until firm. Makes about 4 dozen.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
CANDY - Peanut Brittle
1 cup sugar
1/2 cup water
1 tsp. butter
1 tsp. soda
1/2 cup corn syrup
1 cup raw peanuts
1/2 tsp. vanilla
Cook sugar, syrup, water to soft ball stage, 235° to 240° on candy thermometer. Add peanuts and continue cooking until it forms a hard crack stage (300°). Remove from stove. Add vanilla, soda, and butter. Mix well. Pour in thin layer on oiled cookie sheet.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
1/2 cup water
1 tsp. butter
1 tsp. soda
1/2 cup corn syrup
1 cup raw peanuts
1/2 tsp. vanilla
Cook sugar, syrup, water to soft ball stage, 235° to 240° on candy thermometer. Add peanuts and continue cooking until it forms a hard crack stage (300°). Remove from stove. Add vanilla, soda, and butter. Mix well. Pour in thin layer on oiled cookie sheet.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
CANDY - Turtles
1 large pkg. Kraft caramels
1 large pkg. pecan halves
1/2 cake paraffin wax
2 Tbsp. cream or milk
1 - 6 oz. pkg. semi-sweet chocolate chips
Put caramels and cream in saucepan. Cook over medium heat until caramels are melted. (You may need to add a little more cream.) Watch so it doesn't burn. Place pecan halves on wax paper in turtle shape. Drop melted caramel by the teaspoon on top of pecans. Melt chocolate chips and wax together. Pour over caramels. Delicious and easy to make.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
1 large pkg. pecan halves
1/2 cake paraffin wax
2 Tbsp. cream or milk
1 - 6 oz. pkg. semi-sweet chocolate chips
Put caramels and cream in saucepan. Cook over medium heat until caramels are melted. (You may need to add a little more cream.) Watch so it doesn't burn. Place pecan halves on wax paper in turtle shape. Drop melted caramel by the teaspoon on top of pecans. Melt chocolate chips and wax together. Pour over caramels. Delicious and easy to make.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
DESSERTS - Butterscotch Squares
1 pkg. Duncan Hines yellow cake (no pudding)
1 stick butter
1 egg
Mix well, pat in 9x13 inch pan.
Mix in blender and pour over cake mixture:
1 - 8 oz. Philadelphia cream cheese
1 egg
1 lb. powdered sugar
Bake in slow oven at 300° for 50 to 60 minutes. Remove, put pecans on top (40). Return to oven 12 minutes. Cool, cut in squares.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
"Mom was born 7 January 1921 to an immigrant mom, Antoinette Koza, from the Czechoslovakia and her dad, Rollie Edward Watson, whose family came from Norway in the 1860's. They met in Chicago, IL and settled in a castle (That's what it looked like to me). His mom's 2nd marriage was to a man who helped build the sidewalks in Chicago. My mom's cooking mainly came from her mom." Joyce Hudak
1 stick butter
1 egg
Mix well, pat in 9x13 inch pan.
Mix in blender and pour over cake mixture:
1 - 8 oz. Philadelphia cream cheese
1 egg
1 lb. powdered sugar
Bake in slow oven at 300° for 50 to 60 minutes. Remove, put pecans on top (40). Return to oven 12 minutes. Cool, cut in squares.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
"Mom was born 7 January 1921 to an immigrant mom, Antoinette Koza, from the Czechoslovakia and her dad, Rollie Edward Watson, whose family came from Norway in the 1860's. They met in Chicago, IL and settled in a castle (That's what it looked like to me). His mom's 2nd marriage was to a man who helped build the sidewalks in Chicago. My mom's cooking mainly came from her mom." Joyce Hudak
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| Ruth Flora Louise (Watson) Springfield June 7, 1941 20 Years Old |
DESSERTS - Pistachio Pudding
1 box pistachio instant pudding
1 large Cool Whip
1 cup milk
1 cup fruit (crushed pineapple)
Blend all together, let set 3 hours.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
1 large Cool Whip
1 cup milk
1 cup fruit (crushed pineapple)
Blend all together, let set 3 hours.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
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| Joyce (Springfield) Hudak on trip with mom (Ruth Springfield) in Bahamas on cruise ship |
COOKIES - Quick Kolacky
Have at room temperature:
1 - 3 oz. pkg. cream cheese
1/4 lb. butter
1 cup sifted flour
jam, preserves or other cookie filling
Mix ingredients. Roll thin (1/8"). Cut into 2 inch circles. Place 1/2 tsp. of filling in center of each circle. Bake at 350° for 10-12 minutes. Sprinkle with powdered sugar when done. Yield: 50 Kolacky
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak
Recipe was published in Royal Recipes of the Lakeshore Lancers, January, 1983 and
Recipes to Warm the Heart, Twin Cities Area Newcomers' Club, 1973.
"My mom was always lots of fun and loved to entertain. She also was very active in our church from around 1979 until she passed in 2006." Joyce Hudak
1 - 3 oz. pkg. cream cheese
1/4 lb. butter
1 cup sifted flour
jam, preserves or other cookie filling
Mix ingredients. Roll thin (1/8"). Cut into 2 inch circles. Place 1/2 tsp. of filling in center of each circle. Bake at 350° for 10-12 minutes. Sprinkle with powdered sugar when done. Yield: 50 Kolacky
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak
Recipe was published in Royal Recipes of the Lakeshore Lancers, January, 1983 and
Recipes to Warm the Heart, Twin Cities Area Newcomers' Club, 1973.
"My mom was always lots of fun and loved to entertain. She also was very active in our church from around 1979 until she passed in 2006." Joyce Hudak
 |
| Ruth Flora Louise (Watson) Springfield Born 1/7/1921 63 Years Old |