Pat Stephens, Advertising

1 cup butter
½ cup powdered sugar
½ cup brown sugar

Cream above ingredients together.

Add: 1 egg yolk
1 teaspoon vanilla
2 cups cake flour

Mix well. Spread in a 9x13 pan, about ¼ inch thick. Bake at 350 degrees for 15 minutes.

Melt one 10 oz. bar of milk chocolate and spread on cookies while still warm.
Sprinkle with 1 cup chopped nuts.

Cut into squares when cooled.


French Silk Chocolate Pie

Pat Stephens, Advertising

½ cup butter
¾ cup sugar
1 square chocolate, melted and cooled
1 tsp. vanilla
2 eggs

Cream butter with mixer. Gradually add sugar, creaming well. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Turn into cooled, baked pie shell. Chill 1 to 2 hours. Serve with whipped cream and walnuts, if desired.


Fresh Apple Cake

Pat Stephens, Advertising

4 cups diced apples
2 eggs, beaten
2 cups sugar
1 cup chopped walnuts
½ cup cooking oil
1 tsp. Vanilla
½ cup raisins
2 cups flour
2 tsp. Soda
2 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Salt

In a large bowl, pour beaten eggs over apples. Mix with a spatula. Add sugar, nuts, raisins, oil, vanilla. Mix well.
Mix dry ingredients and add to apple mixture.

Pour into a greased and floured 9x13 pan.

Bake at 350 degrees 50-60 minutes.

Serve with whipped cream or ice cream or a cream cheese frosting.
(3 oz. Creamed cheese, 1 Tbsp. Butter, 1 tsp. Vanilla, ¼ tsp. Lemon extract, 2 cups powdered sugar)


Great-grandma Burke's Ginger Cookies

Courtney Sherwood, Newsroom

Here's a recipe from my great-grandmother, who was born in the late 1800s and lived to be 102. I remember meeting her when I was a child.

3/4 cup shortening (or butter)
1 cup sugar
1/4 cup light molasses
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ginger
2 teaspoons baking soda
Additional sugar to coat cookies.

Cream the shortening with the sugar, then stir in the molasses and egg.
Sift the remaining ingredients together separately. Then stir the dry ingredients into the shortening mix.
Cover the dough with wax paper or plastic wrap and chill for several hours or overnight.
When you're ready to make the cookies, separate the dough into small balls - about the size of large marbles, or roughly 3/4 inches across. Roll these balls in granulated sugar and place them about 2 inches apart on a cookie sheet. Don't flatten the balls.
Bake at 350 degrees for approximately 10 minutes, checking as they cook. They're done when they're tan in color.
These cookies freeze well.


Sister Lizzie's Shaker Town Sugar Pie

Jennifer Ochs, Circulation

This is a Thanksgiving favorite of the England family from Onalaska, WA.

Yield: 8 Servings

1/3 C Flour

1 C Brown sugar

1 Unbaked pie shell

2 C Light cream

1 ts Vanilla

2 tb Butter

1 ds Nutmeg

Preheat oven to 350 F.

Thoroughly mix flour and sugar. Spread evenly in bottom of pie shell.

Combine cream and vanilla. Pour over sugar mixture. Slice butter into pieces and distribute evenly over top of pie. Sprinkle with nutmeg. Bake for 40 to 45 minutes or until firm.


Rice Krispie Bars

Diana Grove, Accounting

1 ½ Cup corn syrup
1 ½ Cup sugar
1 ½ Cup peanut butter
10 cups Rice Krispies
1-12 oz pkg semi sweet chocolate chips
1-12 oz pkg butterscotch chips

Combine corn syrup and sugar in a dutch oven. Heat to boiling, stirring constantly.
Very important- Remove from heat before stirring in peanut butter. When peanut butter is dissolved, add Rice Krispies and stir until coated. Wet your hands with cold water and press the Krispie mixture into a buttered pan. Melt chips in a double boiler and spread on the top. Cool in refrigerator for ½ hour to 40 minutes. When topping has set you can cut them and enjoy!


Peppermint Brittle

Mallory Knutson, Advertising

The Peppermint Brittle is my Mom's favorite. I used to buy a tin of it at the store every year and then found this recipe which is great! I find it much more meaningful when something is homemade. This recipe doesn't call for many ingredients and you can get young ones involved with the crushing of the peppermint. It's a simple recipe and can be broken into pieces, bagged or placed in cute little tins and given away to friends, family or co-workers. Or you can fill a bowl and set it on the table for anyone to enjoy.

Ingredients
2 pounds white chocolate
30 small peppermint candy canes
Original Recipe Yield 2 1/4 pounds
Directions
Line a large jellyroll pan with heavy-duty foil.
Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.


Hot Apple Cider

Mallory Knutson, Advertising

The Hot Apple Cider is definitely my favorite beverage around the holidays and is a big hit with my little nephews, Blake and Devon ages 4 and 7. It's great for the cold weather and can be enjoyed in the morning, evening or any time in between. It warms you right up and has such a great flavor. Plus, brewing up a batch fills your home with an amazing aroma, sure to grab your loved ones attention.

Original Recipe Yield 6 servings

Ingredients
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.


Peanut Butter Balls

Barb Falise, Accounting

2 lbs chunky or smooth peanut butter
1 lb softened butter or margarine
3 lbs powdered sugar
2 packages Ghirardelli milk chocolate chips
¼ stick Paraffin wax-appox
toothpicks
Mix thoroughly. Form bite size balls and place on cookie sheets which are lined with wax paper. Place a toothpick in center of each ball. Cover with plastic wrap and freeze hard for at least 24 hrs.
In double boiler, melt chocolate and paraffin(melts easier if shaved with paring knife). Place wax paper on counter to set dipped balls on. Dip frozen balls in melted chocolate. After all balls have been dipped, remove toothpicks and drizzle remaining chocolate over holes from toothpicks. Place in airtight container with wax paper between layers and freeze or refrigerate. Freezes well for several months.


Irish Cream

Barb Falise, Accounting

1 can Eagle Brand milk
2 cups half & half
1 teaspoon instant coffee
1 teaspoon almond
1 teaspoon vanilla
2 oz coffee liqueur
2 cups Irish whiskey
Mix thoroughly. Refrigerate 24 hours.


Mini Cheesecakes

Barb Falise, Accounting

Nilla Wafers
2-8 oz softened cream cheese
½ cup sugar
1 teaspoon vanilla
2 eggs
Preheat oven to 325. Line muffin tin with foil liners. Place 1 Nilla wafer in each liner.
Mix cream cheese, vanilla & sugar on medium speed till well blended. Add eggs, one at a time & mix well.
Spoon over wafers, filling it ¾ full.
Bake 25 minutes. Remove from pan when cool. Top with your favorite---sour cream, fruit, shaved chocolate.


Chocolate Chip Cake

Barb Falise, Accounting

Preheat oven to 350.
In large bowl, mix & let stand 10 minutes
1-1/2 cup boiling water
1 cup old fashioned oatmeal
Add the following & beat well.
1 cup brown sugar
1 cup sugar
2 eggs
½ cup butter/margarine
Then add
1-1/2 cup flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon cocoa
½ cup chocolate chips
Pour into greased 9X13 pan. Sprinkle rest of chocolate chip package on top and bake 35 to 40 minutes.


Eggnog Cookies

By Kim Bushnell, Accounting

2 ¼ cups flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 ¼ cups sugar
¾ cup butter, softened
½ cup eggnog
1 tsp vanilla
2 large egg yolks

Preheat oven to 300 degrees. In a bowl, combine all dry ingredients together. In a large bowl, cream sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed until blended. Do not over-mix. Drop by teaspoons, 1 inch apart, onto an ungreased baking sheet. Lightly sprinkle nutmeg over unbaked cookies. Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.


HOT BUTTER RUM BATTER

Chris Conway, Circulation

1 POUND BUTTER
1 POUND BROWN SUGAR
1 POUND WHITE SUGAR
1 ½ TEASPOON VANILLA
1 PINT VANILLA ICE CREAM

MIX TOGETHER & KEEP IN FREEZER
ONE HEAPING TABLESPOON WITH RUM
& BOILING WATER


KARMEL CORN

Chris Conway, Circulation

200 DEGREES-1 HOUR
STIRRING EVERY 15 MIN.

8 QTS POPPED CORN
BRING TO BOIL:
2 C BROWN SUGAR + DASH SALT
½ C WHITE KARO SYRUP
1 C BUTTER (OR MARG)

REMOVE FROM HEAT. ADD 1 TSP VANILLA
AND ½ TSP SODA. STIR WELL. THIS WILL MAKE
IT FROTHY. POUR OVER POPPED CORN & MIX
WELL. PUT IN OVEN & BAKE
STORE IN TIGHTLY COVERED CONTAINER


Fantasy Fudge

By Tammy Weissenfluh, Layout

Basic recipe was found on Kraft marshmallow cream & nestle choc chips, however the manufactures change it several years ago and the original is no longer available. This one is from the original with my mom's slight changes. My mom Louise along with help from my dad Ron, who live in Yuma, Arizona, make the fudge every year and ship a box filled with individually marked containers containing the fudge. My sons Eric & Ryan look forward to the "Grandma" shipment every holiday season.

1 & 1/2 sticks butter
3 cups sugar
5 oz evaporated milk
1 - 12 oz package nestle choc chips
1 - 7 oz jar marshmallow cream
1 teaspoon vanilla
1 cup chopped walnuts
Pre Measure and have ready all ingredients before you start
Mix sugar, butter and milk in heavy large pot.
Bring to a full boil stirring constantly.
Reduce to medium heat, cook and stir 5 minutes (234 degrees).
Remove from heat.
Add marshmallow cream and vanilla. Blend well.
Stir in nuts.
Pour in a buttered 9x13 inch pan.


Peanut Butter Brittle

By Tammy Weissenfluh, Layout

This recipe was given to my mom by her Aunt Clarine Foust some 20 years ago. It is fast using the microwave, but gets very hot and again...have all ingredients pre measured and ready to go before you start. The Peanut Butter Brittle is excellent! Not a tooth breaker!

1 cup sugar
1/2 cup corn syrup
1 cup roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Blend sugar and syrup in glass 1 -1/2 quart bowl. Microwave on high 3 minutes, Stir in nuts, microwave 3-5 minutes until light brown. Add vanilla and butter - blend well. Microwave on high 1-2 minutes more. Remove from oven...careful, very hot!!! Add baking soda - stir gently until light and foamy. Pour mixture on lightly buttered cookie sheet. Let cool. Break into small pieces. Enjoy.


Thumbprint cookies

By Tammy Weissenfluh, Layout

These cookies are the fun ones my mom taught my sons Eric & Ryan to make. Eric especially liked making these. He liked making them more than eating them!

2 cups flour
1/2 teaspoon baking powder
1 cup butter
1/2 cup sugar
2 Tablespoons water
1 teaspoon vanilla
1 egg separated
1 1/4 cups finely chopped nuts
jam or jelly

Preheat oven to 350 degrees.
Sift flour and baking powder together twice.
Cream butter and sugar until light and fluffy.
Add water, vanilla and egg yoke. Add flour; mix well.
Form dough into walnut size balls. Roll in slightly
beaten egg white, then in nuts. Place on lightly
greased baking sheet. Bake 5 minutes --remove from
oven; press thumbprint in each ball (guide your child's thumb into each ball)--return to oven; bake 8-10 minutes more. Remove to cooling trays.
Fill centers with bright jam or jelly.
Yield about 48.


Coconut Cranberry Chews

Chris Conway, Circulation

About 1 1/2 cups butter, at room temp
2 cups sugar
1 tbsp grated orange peel
2 teas vanilla
1 large egg
3 1/4 cups flour
1 teas baking powder
1/4 teas salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

In large bowl, w/ a mixer on medium speed, beat 1/1/2 cups butter, sugar, orange peel, & vanilla until smooth. Beat in egg until well blended.
In medium bowl mix flour, baking powder & salt. Add to butter mixture, stir to mix then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries & coconut
Shape dough into 1" balls, 2" apart on buttered baking sheet.
Bake 350o until cookie edges just begin to brown, 11 to 15 min.
Let cookies cool on sheets for 5 minutes, then use wide spatula to transfer to racks to cool completely.

Note: The mixture may look dry until it comes together as a dough. If it’s too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.


Ozark Pudding

Julie Yednock, Circulation

Preheat oven to 325 degrees.
1 egg
¾ cup sugar
2 Tbl flour
1 ¼ tsp baking powder
1/8 tsp salt
½ cup chopped apples
1 tsp vanilla

Beat egg and sugar until smooth.
Mix flour, baking powder & salt. Add to egg mixure,
Add nuts, apple and vanilla.
Spread into a greased pie pan & bake for 35 minutes.
Serve with whip cream or ice cream.


Tar Heel Pie

Julie Yednock, Circulation

Preheat oven to 350 degrees

1 cup chocolate chips
1 stick butter, melted
1 cup chopped pecans
1 tsp vanilla
½ cup plain flour
½ cup white sugar
½ cup brown sugar
2 eggs, beaten
I unbaked pie shell

Pour warm butter over the chocolate chips and stir.
Blend all remaining ingredients and stir into the chocolate chip mixture.
Pour into unbaked pie shell.
Bake for 30-40 minutes.


Pumpkin Pie Cake

Julie Yednock, Circulation

Preheat oven to 350 degrees
1 large can pumpkin
4 eggs
1 can evaporated milk
2/3 cup sugar
2 tsp cinnamon
1 box yellow cake mix (without pudding in the mix)
2 cubes butter
Put everything except the cake mix and 2 cubes of butter into a 9x13 pan.
Sprinkle the yellow cake mix on top, then melt the 2 cubes of butter and sprinkle over the cake mix.
Bake for 55 minutes or until golden brown.
Serve warm with whipped cream or ice cream.


Sour Cream Cheesecake Pie

Julie Yednock, Circulation

Preheat oven to 350 degrees.
Crust
1 ¼ fine graham cracker crumbs
1/8 lb butter (softened)
Combine crumbs & softened butter in pie pan, mold or press into crust shape
Filling
1 ½ lb cream cheese
1 cup sugar
4 eggs
1 tsp vanilla
Blend cream cheese & sugar until smooth.
Add one egg at a time, beating after each one.
Fold in vanilla
Turn into crumb lined pan and bake 35 minutes at 350.
After removing from oven, set the oven to 425.
Let cool at room temperature.
Topping
1/2 pint sour cream
1 Tbl sugar
½ tsp vanilla
Combine & pour over cheesecake. Bake at 425 for additional 5-7 minutes.
Chill to serve.


Blueberry Crisp

Julie Yednock, Circulation

Preheat oven to 375 degrees

6 cups blueberries (or any other berry)
2 Tbl brown sugar
1 Tbl flour
1 Tbl lemon juice
2/3 cup flour
½ cup packed brown sugar
½ cup regular oats
¾ tsp ground cinnamon
4 ½ Tbl chilled butter, cut into pieces
2 cups low fat vanilla yogurt
Combine first four ingredients into medium bowl and spoon into an 11x7” baking dish.
Spoon flour into a measuring cup.
Combine 2/3 cup flour, ½ cup brown sugar, oats and cinnamon
Cut butter with a pastry blender until course
Sprinkle over blueberry mixture & bake for 30 minutes.
This one is also great with ice cream!


Sweet Potato Pie (makes 2 pies)

Julie Yednock, Circulation

Preheat oven to 350 degrees
2 cups boiled & mashed sweet potatoes
2 eggs
1 ½ cups sugar
1 stick margarine, melted
1 (8 oz) can milk
1 tsp vanilla
1 small (3 oz) package instant vanilla pudding
2 unbaked pie shells

Mix all ingredients and pour into pie shells.
Bake for 50 minutes or until knife comes out clean.


Pumpkin Cookies

Angie Perona-Hartwich, Circulation

1 cup shortening
1 cup sugar
1 cup pumpkin
1 egg
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
2 cups flour

Cream shortening, sugar, and pumpkin together. Add egg; mix. Sift dry ingredients. Add sifted ingredients to pumpkin mixture. Drop by spoonful onto cookie sheet. Bake at 375 degrees for 8 minutes. (If you use a big spoon, you might need 10 minutes. They will be soft, but should not be super doughy in the middle.)

Frosting

3 T butter
4 tsp milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp vanilla

Cook butter, milk, and brown sugar until dissolved over medium-high heat. Cool mixture. Add powdered sugar and vanilla. Spread on warm cookies.


Buckeyes

Angie Perona-Hartwich, Circulation

1 pound powdered sugar
1 stick room temperature butter
1 cup peanut butter
1/2 teaspoon vanilla extract

Cream the butter and peanut butter together. Add sugar and vanilla. When thoroughly mixed, shape into 1 inch balls. Chill while you make the dipping chocolate.

Dipping chocolate:
16 ounces semisweet chocolate chips
1/4 block paraffin wax
1 teaspoon shortening

Melt all in microwave or over double boiler. Using toothpick, cover 1/2 of the ball. place on wax paper to set. If the kitchen is humid or too warm, you can chill these in the fridge. The paraffin makes them very pretty and shiny.


PUMPKIN COCONUT BREAD

Angie Perona-Hartwich, Circulation

2 eggs, beaten
1 cup sugar
¾ cup vegetable oil
1 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 small package instant coconut cream pudding mix
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cinnamon
1 cup pumpkin, canned or fresh, cooked and mashed
½ cup chopped walnuts or pecans, optional

Combine eggs, sugar and oil in a large mixing bowl. Beat at medium speed with an electric mixer hand-held until well blended.

In a separate bowl, combine flour, baking powder, baking soda, salt, pudding mix, nutmeg, ginger and cinnamon. Add to sugar mixture, alternately with the pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts, if desired.

Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.

**If you don't like coconut, substitute vanilla pudding for the coconut pudding.

Magic Cookie Bars


Angie Perona-Hartwich, Circulation

1/2 cup margarine
1 1/2 cup graham cracker crumbs
1 can Sweetened Condensed milk
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees F. In a 13x9 inch baking pan, melt the margarine in the microwave (or oven). Sprinkle the crumbs over the margarine. Pour the sweetened condensed milk over the crumbs. Layer with the remaining ingredients; press down firmly.
Bake for 25-30 minutes. Cool. Cut into bars.

Makes 24-36 bars

SWEDISH PANCAKES


Teresa Davis, Advertising

Ingredients:
4 eggs - separate yolk from egg
1 cup flour
1/2 tsp salt
2 Tblspn sugar
1 cup milk
3 Tblspon sour cream
4 egg whites (in addition to the others above)
3 Tblspn vegetable oil

Beat yolks until thick.
In a separate bowl, sift together flour, salt and sugar. Add sugar mixture and milk into the egg yolks a bit at a time. Stir in the sour cream.
In separate bowl beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
Heat skillet or griddle to high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter. They will be very thin.
Serve with whip cream and jam.


PEPPARKAKOR (Swedish Ginger cookies)

Teresa Davis, Advertising

INGREDIENTS
8 oz. butter
1.5 Cup white sugar
1 Tblspn corn syrup
1 egg
3.5 Cup flour
2 tsp. baking soda
2 tspn. ground cinnamon
2 tspn ground ginger
2 tspn ground clovesr
1/4 cup orange juice
2 tspn orange zext

Preheat oven to 400 degrees F.
Mix the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir all together.
Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.


Candy Mellow Crunchy

Herb Stout, Circulation

1. Package of chocolate chips 12 to 14 ounces

2. 1 Cup of crunchy peauntbutter

3. 4 cups of mini marsh mellows

Melt chocolate chips with peanut butter in sauce pan over low heat stir untell smooth.

Fold marsh mellows, pour into a greased 9x13 brownie pan chill untell harden and cut.

Enjoy a Stout family recipe for over 30 years.


Vanilla Rice Pudding

Herb Stout, Circulation

4 cups of 2% milk

1 egg beat very well

1 package of vanilla pudding pie filling

1 cup of instant rice

¼ cup of raisins

¼ teaspoon of ground cinnamon

¼ teaspoon of nutmeg

Gradually stir milk and egg into pudding mix in saucepan, Add rice and raisins stir over meduim heat untell mixture just comes to boil.

Pour into dessert dishes or serving bowl, place plastic warp or wax paper on surfrace of hot pudding,

Refrigreate for about one hour then sprinkle cinnamon and nutmeg before serving makes around 10 servings


Spiced Candied Nuts

Adam Borden, Creative

1 c sugar

¼ c evaporated milk

2 t water

½ t cinnamon

2 c nuts

½ t vanilla

Mix the ingredients, except the nuts, in a saucepan. Then boil to 236F, stirring often, or until a few drops form a soft ball when dropped in cold water. Remove from heat, add 2 cups halved walnuts - or other nuts. Stir until the mixture can no longer be stirred. Turn out onto waxed paper and separate nuts.


Candied Fruit Peel

Adam Borden, Creative

¼ c hot water

½ c sugar

Peel of one orange or grapefruit

Wash and wipe fruit. Remove peel in quarters, then cut into narrow strips. Place in saucepan and cover with cold water; let it come to boiling point, then drain. Repeat five times. Add hot water to sugar and when dissolved, add fruit peel. Cook slowly until syrup is nearly evaporated. Drain and roll in granulated sugar.

To make minted peel, add green food coloring paste and ½ tsp. mint extract to syrup. To make cinnamon peel, dissolve ½ cup candy cinnamon drops in syrup.


Fudge Squares

Adam Borden, Creative

1 egg

1 t vanilla

2 T cream

½ lb. grated chocolate

1 heaping T butter

1 lb. confectioners sugar

Beat eggs, add vanilla and cream. Melt butter with chocolate, pour mixture into bowl and stir in sugar. Press fudge together in pan and put in refrigerator for ½ hour.


Crisp Sugar Cookies

Adam Borden, Creative

1 c butter

2/3 c sugar

2 beaten eggs

1 t vanilla

1-1/2 c flour

Cream butter and sugar. Add beaten eggs and mix thoroughly. Add sifted flour gradually. Add vanilla. Roll out to ¼ inch, cut in shapes. Bake in 400 oven. Ice and decorate, if desired.


Popcorn Balls

Adam Borden, Creative

Pop: ½ cup corn

Sprinkle with ½ t salt

Prepare syrup:

Stir until the sugar is dissolved:

2/3 c sugar

½ c water

2-1/2 T white corn syrup

Boil without stirring to firm ball stage (248F). Add and cook nearly to the hard ball stage (290F):

1/8 t salt

1 t vanilla

1/3 t vinegar

Drizzle syrup over popcorn, tossing. Squeeze into balls. Wrap individually in cellophane; tie with ribbon.


Nana's Bread Pudding

Adam Borden, Creative

4 c milk or half and half (half and half recommended)

4 Tbls butter

Dash salt

1 c sugar

3 c bread cubed

2 tsp vanilla

4 eggs

1/4 c rum (optional)

Cinnamon and nutmeg

1 c raisins and cranberries or other dried fruit of choice (combination is good - apricots, cranberries, etc.)

Heat oven to 350. Soak dried fruit in small amount of hot water for 15 minutes (so will not sink); drain. Heat milk, butter, rum and salt in saucepan over med heat until scalding. Remove from heat. Beat eggs, vanilla, and seasoning in oven-safe casserole. Cut bread into 1-inch cubes. Still sugar and bread into scalding milk mixture; gently pour into eggs, whisking constantly. Add dried fruit. Bake one hour in hot water bath in lowest shelf of oven.


Lemon Bars

Barb Falise, Accounting

1 cup plus 2 tablespoon flour

¼ cup plus 2 tablespoon powdered sugar

½ cup softened butter/margarine

2 eggs

1 cup sugar

1/3 cup lemon juice

Preheat oven to 350. Mix 1 cup flour & ¼ cup powdered sugar with butter. Pat into bottom of 8 inch baking pan. Bake for 15-20 minutes. Beat eggs separately, add sugar, 2 tablespoon flour & lemon juice Pour mixture into warm crust and bake 20-25 minutes until set. Cool. Sprinkle with 2 tablespoon powdered sugar


Yummy Coffee Cake

Rachel Rose, Circulation

1 - 18 ½ oz yellow cake mix
¾ C oil
½ C sugar
1 t vanilla
4 eggs
1 C sour cream
1 C pecans chopped
1 ½ t Pumpkin Pie Spice
4 t Brown Suger
Oven at 350 degrees

Mix together Pumpkin Pie Spice and brown sugar, set aside.
Mix cake mix, oil, sugar and vanilla. Add eggs one at a time, mixing well after each. Mix in sour cream and pecans.
Pour ½ of batter in Bundt pan, sprinkle with sugar and spice mix. Top with remaining batter.
Bake at 350 for 1 hour.


Kutia

Roman Lyubar, Accounting

Kutia is a sweet grain pudding, traditionally served in Ukrainian, Lithuanian, Belarusian and Polish cultures. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper (also known as Svyateh Vetchnyat). It is rarely served at other times of the year.

Kutia was also part of a common Eastern Orthodox tradition in the Russian Empire. Traditionally it was made of wheatberries, poppy seeds, honey (or sugar), various nuts and sometimes raisins. In some recipes milk or cream is also used.

Nowadays other ingredients (which were unavailable or just too expensive in earlier centuries) like almonds and pieces of oranges are added. In some places (like Poland and western Canada), unprocessed wheat grain for kutia is easily available in stores. In others, where it is harder to find, it can be replaced by other similar grains like barley.

This dish should be prepared several days ahead of of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so.

Ingredients
2 cups cleaned wheat berries
3-4 quarts water
1 cup cleaned poppy seed
1/3 cup honey
2/3 cup sugar
1/2 cup hot water
1/2 cup chopped walnuts or pecans

Directions
1
Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
2
Seperatly, soak the poppy seeds in water overnight.
3
The next day, bring the wheat and water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
4
The wheat is ready when the kernels burst open and the fluid is thick and creamy.
5
Drain and then chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
6
Mix honey, sugar and hot water.
7
Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
8
More honey can be added to taste.
9
Keep in refrigerator.


Texas Chocolate Sheet Cake

Pat Stephens, Advertising

1 cube of margarine
5 tbsp. cocoa
1 cup water
1//2 cup shortening
2 cups sugar
2 cups flour
2 eggs
1 teaspoon vanilla
½ cup buttermilk
1 teaspoon soda

Put margarine, cocoa, water and shortening in pan and bring to a boil. Add to mixture of flour and sugar. Add eggs, vanilla, and buttermilk to which soda has been added. Add ½ cup chopped nuts if desired. Batter will be very thin. Pour into greased jelly roll pan and bake in 400 degree oven for 20 to 22 minutes.

Frosting:
1 cube of margarine
5 tbsp. cocoa
1/3 cup milk
1 lb. powdered sugar
1 tbsp. vanilla

While cake is baking, bring to a boil the margarine, cocoa and milk for frosting. Remove from heat and add powdered sugar and vanilla. Beat 1 minute. Spread on cake as soon as it comes from the oven.


Cream Cheese Crescents

Penny Cox, Circulation

This easy recipe makes for a quick tasty breakfast or dessert.

Ingredients
8 count can crescent rolls

1/3 cup powdered sugar
3 oz. cream cheese
1/4 tsp. almond extract
1 tsp. grated orange peel (optional)

Glaze
1 cup powdered sugar
2 Tbs. orange peel (optional)
1 tsp. melted butter
1/4 tsp. almond extract

Lay out crescent rolls and spread with combined filling ingredients. Roll up crescents starting at wide end. Bake at 350 degrees for 15 minutes.

Combine glaze ingredients and pour over warm rolls.


Chocolate Swirled Pumpkin Bread

Sam Hall, Human Resources

makes 2 loaves

3 cups all-purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can, 15 oz pure pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup chocolate chips, melted

Preheat oven to 350 degrees.
Grease two 9"x5" loaf pans very well. Sprinkle 2 tablespoons of flour inside each pan and shake to coat bottom and sides. (This will help prevent sticking.)

Combine flour, pumpkin pie spice, cinnamon, cloves, baking soda, and salt in a large bowl. Stir with a whisk to combine.

In the bowl of an electric mixer combine sugar, pumpkin, eggs, oil, and applesauce. Beat until combined. Gradually add flour mixture to pumpkin mixture. Beat on low just until combined.

Microwave chocolate chips in a small bowl at 30 second increments, until melted. Scoop out 1 cup of the pumpkin mixture and combine with chocolate. Stir well to incorporate.

Pour 1/4 of the pumpkin mixture into loaf pans. Add 1 cup of the chocolate mixture to each pan. Add remaining half of pumpkin mixture evenly to each pan. Using a sharp knife cut into each loaf pan, swirling from side to side down the entire length of the pan.

Place both pans into oven and bake at 350 degrees for 60 - 65 minutes, until and toothpick inserted in center comes out clean. Let pumpkin bread rest at least 10 minutes. Run a sharp knife around the edges of each pan and turn out onto racks to cool. You may need to tap the pans lightly to get the bread to release.


Chocolate Pumpkin Cheesecake Bars

Sam Hall, Human Resources

makes 16 bars

For the Crust:
20 chocolate wafer cookies (about half a 9 ounce package)
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted

For the Filling:
2 packages bar cream cheese, 8 ounces each
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 Tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Line the bottom and sides of an 8 inch square baking pan with aluminum foil, leaving an overhang on all sides. Be careful not to tear the aluminum foil. Set aside.

In a food processor blend cookies with sugar until finely ground; add butter and pulse until moistened. Transfer to the baking pan and press gently into the bottom. Bake 12-15 minutes, until slightly firm. Set aside to cool.

Place cream cheese in food processor and blend until smooth. Add sugar, pumpkin puree, eggs, flour, spice, and salt. Process until combined. Set aside.

Place chocolate in a medium-sized microwave safe bowl. Microwave at 30 second intervals, stirring in between, until melted. Add 1 cup of the pumpkin mixture to the chocolate and stir until combined. Set aside.

Pour remaining pumpkin mixture into prepared pan. Drop spoonfuls of the chocolate/pumpkin mixture onto pumpkin mixture in the pan. Swirl with a sharp knife.

Bake until cheesecake is set, but jiggles slightly when shaken, about 40 to 50 minutes.

Cool in pan. Cover, chill until firm, at least 2 hours, and up to 2 days. Using overhang, remove cheesecake from pan. Cut into 16 bars.


Hot Buttered Rum Mix

Rose Stratton, Accounting

1 lb Brown sugar
1 lb Butter – softened
1 lb Powdered sugar
1 qt Ice cream – softened (Dairy Queen soft serve is great!)
1 ½ tsp Nutmeg
1 tsp Ground Cloves
2 ½ tsp Cinnamon

Mix together in the above order. Place in a plastic container to keep in the freezer.
When ready to mix, remove from freezer. Mixture should be soften, however if not, remove and let it sit for several minutes

When ready to serve mix with dark rum and hot water. Serve with a dallop of whipcream, a dash of nutmeg, and a cinnamon stick for garnish.


Black Russian Cake

Rose Stratton, Accounting

1 pkg Yellow Cake Mix
2 tsp Cinnamon
4 Eggs
½ cup Water
1 pkg 4oz Chocolate Pudding
1 cup Olive Oil
¼ cup Vodka
¼ cup Kaluhua

Combine all ingredients, and beat high speed for 2 minutes. Pour into Bundt pan and bake 40-60 minutes. Test with toothpick to determine when done, toothpick will come out clean when removed.

Glaze with a powdered sugar glaze dribbled over and top, and chopped walnuts


Three Layer Pie

Rose Stratton, Accounting

Crust:

1 ½ sticks of margarine
1 ½ cups of flour
¾ cups of chopped Walnuts

Mix together and press into 9 x 13 glass pie plate.
Brown in oven for 20-25 minutes at 350 degrees
Remove and let stand to cool

Layer 1:

½ of a large carton of Cool Whip
1 cup of powdered sugar
8 oz of cream cheese

Cream well and put into cooled crust

Layer 2:

2 pkgs of instant Vanilla pudding mix (or other favorite flavor)
Add milk according to package recommendations

Mix well and pour over Layer 1

Fruit can also be substituted, by reducing the milk so that the liquid does not exceed the package recommendation.

Layer 3:

Top pie with remainder of cool whip, and fruit. Pineapple and strawberries work very well.


Reese’s Peanut Butter Bars

Rose Stratton, Accounting

1 box powdered sugar
1 ½ cup peanut butter
1 ¼ cup graham cracker crumbs
1 cup butter (melted)
6 oz Semi-sweet chocolate chips

Mix together all the ingredients except the chocolate chips and press into a greased 9 x 13 inch pan. Melt the chocolate chips and spread on top. Cool and cut, do not refrigerate before cutting. Can also be frozen in advanced till use.


Mocha Stars

Oly Rove, IT

Prep time: 35 minutes
Chill: 4 Hours
Bake: 8 Minutes

Ingredients
½ cup butter, softened
½ cup packed light brown sugar
2 teaspoons finely ground espresso beans, sifted
2 teaspoons unsweetened cocoa powder
Dash Salt
1 egg yoke
1 tablespoon coffee liqueur
1 ½ cups all-pupose flour
¾ cup semisweet chocolate pieces (optional)
1 tablespoon shortening (optional)

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, ground espresso beans, cocoa powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yoke and coffee liqueur until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Cover and chill about 4 hours or until dough is easy to handle.

On a lightly floured surface, roll half of the dough at a time to ÿ to ¼ inch thickness. Using various sizes of star-shaped cookie cutters, cut out dough. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 350° oven about 8 minutes or until tops look dry. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

If desired, in a heavy small saucepan combine chocolate pieces and shortening; stir over medium-low heat until melted. Dip some of the star points into melted chocolate. Makes about 36 (2 inch) cookies.


Pumpkin Dip

Oly Rove, IT

Ready in 30-60 minutes
Makes about 4 cups

Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
1 (15 ounce) can solid pack pumpkin (not pie filling)
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners’ sugar. In another medium bowl, mix solid pack pumpkin, ground cinnamon, pumpkin pie spice and orange juice concentrate. Thoroughly mix in the cream cheese blend. Chill in the refrigerator until serving.

For dipping use Gingersnaps from Cost Plus World Market. They come in a red tin for about $10.


Peanut Brittle

June Napoli, IT

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt
1 tsp butter or margarine
1 tsp vanilla extract
1 tsp baking soda
Stir together peanuts, sugar, syrup and salt in 1 1/2 quart bowl. (Be sure you use at least a 1 ½ quart size bowl)
Place in microwave stirring well after 4 minutes. Cook a total of 71/2minutes.
Add butter and vanilla to syrup blending well. Return to microwave and cook 11/2minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet let cool 1/2 to 1 hour. When cool break into small pieces and store in airtight container. Makes 1 pound

If roasted salted peanuts are used omit salt and add peanuts after the first 4 minutes of cooking.


Celebration Cookies

Rachel Rose, Circulation

1/2 cup granulated sugar

3/4 cup sweetened dried cranberries

1/2 cup white or semi-sweet chocolate morsels

3/4 cup packed brown sugar

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup quick or old-fashioned oats

1/2 cup pecan or walnut halves, coarsely chopped

3/4 cup butter or margarine, softened

2 eggs

1 tsp vanilla

Preheat oven to 375. In large bowl combine butter, eggs & vanilla; mix until well blended. Add remaining ingredients. Mix until well blended. Using Medium Scoop, drop 12 level scoops of dough 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

Yield: 3 dozen cookies


Coffee Punch

Julie Sellner, Administration

Ingredients:
2 cups instant decaf (Sanka....) granules
2 cups sugar
2 cups hot water
Ice cubes
1 gal milk (2%)
1 quart vanila ice cream

Mix together base (makes 4 batches):
2 cups instant decaf
2 cups sugar
2 cups hot water

Note: Unused base can be frozen!

To make punch: Fill punch bowl 1/3 full with ice cubes. Add 1-1/2 cups of base, 1 gallon milk and stir. Float 1 quart ice cream on top.


Peppermint Snowball Cookies

Angie Perona-Hartwich, Circulation

To roll cookies in:
1/4 cup finely crushed round hard peppermint candies (about 12 candies)
1/4 cup powdered sugar

1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed round hard peppermint candies (about 12 candies)
1 tsp vanilla
2 1/4 cups all-purpose flour
1/4 tsp salt

Heat oven to 325 degrees F. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar together and set aside.

Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.

Shape dough by level measuring tablespoonfuls in to balls. Place about 2 inches apart on ungreased cookie sheet.

Bake 12-15 minute or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.

Makes 32 cookies


Fried Christmas Cutouts

Angie Perona-Hartwich, Circulation

5 cups flour
2 tsp salt
2 T baking powder
2 tsp grated orange rind
1/2 tsp nutmeg
3 beaten eggs
3/4 cup milk
1 cup sugar
3 T oil
Vegetable oil for frying

Sift flour, salt, baking powder, and nutmeg. In a separate bowl, blend eggs, sugar, milk, oil and orange rind. Gradually add flour mixture. Divide dough in half, roll each half to 1/8" thickness. Cut out with cookie cutters. Fry in preheated 375 degree deep fat until golden brown, about one minute on each side. Drain on paper towels. Sprinkle with extra sugar if desired.

Makes 6 dozen


Russian Tea Cakes

Angie Perona-Hartwich, Circulation

1 cup soft butter or margarine
1/2 cup sifted powdered sugar
1 tsp vanilla
2 1/4 cup flour
1/4 tsp salt
3/4 cup chopped nuts
Extra powdered sugar for rolling cookies in

Mix butter, powdered sugar and vanilla. In separate bowl, stir together flour, salt and nuts. Combine with other ingredients by hand until dough holds together. Form into 1 inch balls. Place on ungreased baking sheet. Bake at 400 degrees F for 10-12 minutes until set but not brown. While warm, roll in powdered sugar. Cool and then roll in powdered sugar again.


Chocolate Dipped Shortbread

Angie Perona-Hartwich, Circulation

1 1/4 cups all-purpose flour
1/2 cup plus 2 T butter or margarine, softened
1/2 cup sifted powdered sugar
1/2 tsp vanilla extract
6 ounces semi-sweet chocolate chips
1 T vegetable shortening

Preheat oven to 325 degrees F.

In a mixing bowl, using an electric mixer at medium speed, blend together flour, butter, powdered sugar and vanilla until well blended.

Press dough into an ungreased 9 inch square baking pan. Score dough into 16 squares with a sharp knife. Score each square into 2 triangles. Prick each triangle twice with fork.

Bake for 20-25 minutes or until lightly browned. Cool in pan on wire rack for 5 minutes. Cut into triangles. Allow to cool completely on wire rack.

Melt chocolate chips and shortening together in the top of a double-boiler over simmering water. (Or melt in a 2-cup glass measuring cup in microwave oven on High for 1 minute, stir and heat for additional 30 seconds to 1 minute until melted.)

Dip one corner of each triangle into chocolate mixture. Place on wax paper and let stand until chocolate is set.

Makes 2 1/2 dozen


Cranberry Hootycreeks

Angie Perona-Hartwich, Circulation

1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
1/2 cup butter or margarine, softened
1 egg
1 tsp vanilla

Preheat oven to 350 degrees F. Lightly grease cookie sheet. In a medium bowl, beat together butter, egg and vanilla until fluffy. Add brown and white sugars, beat until smooth. Add the flour, baking soda, salt; mix well. Add oatmeal and mix. Last add the dried cranberries, white chocolate chips and pecans. Mix together by hand until well blended. Drop by heaping spoonfuls onto cookie sheet. Bake for 8-10 minutes or until starting to brown. Cool on pans for 2 minutes, then transfer to wire racks.

Makes about 3 dozen cookies


Grandma's Wreath Cookies

Brenda Ratliff, Circulation

30 large marshmallows
1/2 cup margarine
1/2 tsp vanilla
1 1/2 tsp green food coloring
5 cups corn flakes
Cinnamon red hot candies

Melt marshmallows and margarine over low heat, or in microwave. Add vanilla and food coloring. Stir in corn flakes, folding until all flakes are covered.
With buttered fingers, shape into 2 inch wreaths on waxed paper. Add 2 Cinnamon candles for decoration. Refrigerate overnight to harden. Makes about 2 dozen wreaths. Fun and easy for kids.


Southern Cream Cookies

Brenda Ratliff, Circulation

2 cups shortening
4 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream
10 cups flour (sifted)
2 tsp. salt
1 ½ tsp. soda

If desired add mini chocolate chips or walnuts.
Mix shortening, sugar, eggs, and vanilla until creamy.
Sift flour, salt, and soda together.
Add alternately the flour mixture and the sour cream to the first creamed mixture. Bake at 350 degrees for 15 minutes. Makes dozens of cookies.