November 2008

This month’s recipe for root bear float cookies comes to us from Melonie Goodwin. Melonie baked these cookies for the bake sale during the Attic Treasure sale held at the church in May. The cookies were a hit. How good they might taste when eaten along with a root beer float this summer!

1 cup granulated sugar                                                                       4 cups all-purpose flour
1 cup brown sugar, packed                                                               1 teaspoon baking soda
1 cup butter or margarine, softened                                                ¼ teaspoon salt
½ cup buttermilk                                                                                Frosting: *
2 eggs                                                                                                     1 cup confectioners’ sugar
2 teaspoons root beer extract                                                       2 teaspoons butter or margarine, softened
1 teaspoon vanilla                                                                            1 teaspoon root beer extract
                                                                                                                 1 Tablespoon half and half

Preheat oven to 375 degrees. Lightly grease cookie sheets. In a large mixing bowl, combine granulated sugar, brown sugar, 1 cup butter or margarine, the buttermilk, eggs, 2 teaspoons root beer extract and the vanilla. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes, or until set. Cool completely. In a mixing bowl, combine frosting ingredients; beat at low speed of electric mixer until smooth. Spread frosting evenly on cookies. Let dry completely before storing. Makes about 5 dozen. *Melonie suggests that the frosting recipe be doubled to cover all of the cookies.

This timely strawberry recipe, which is also printed in our church cookbook, “Treasures from Heaven”, comes to us from Esther Granger. It is delicious served over angel food cake or regular white cake.
This is the month that local strawberries are ready to buy and/or pick.
Thank you, Esther.

1 cup fruit (fresh whole strawberries or other berries)
1 egg white
1 cup sugar
Put all three ingredients in a bowl and whip with electric mixer.
Use for a topping on an angel food cake or a white cake.

RECIPE CORNER: This month’s recipe is one of Dorothy Marks and comes to us courtesy of her daughter, Patti Ross. Dorothy is a mother of seven children, and a grandmother and great-grandmother to several. On April 3, she celebrated her 90^th birthday in West Virginia with six of her seven children. Patti remembers this banana bread as being “thick and delicious.”

In a large bowl cream the 2 softened sticks of margarine, sugar and eggs. Mix the flour, baking soda, salt, and baking powder in a large bowl. Alternately add the flour mixture, and cream mixture with the banana. Add lemon juice (optional). Put mixture in large loaf pan or two smaller loaf pans. Bake at 350 degrees for 50-60 minutes (If two smaller pans, bake for approx. 35 minutes). Brush top of hot bread with melted butter sprinkled with cinnamon.

RECIPE CORNER: This month’s fourth generation recipe comes to us from Barb Lighthall. The original recipe came from Barb’s mother-in-law who acquired it from her mother and her grandmother. Barb adds that she has changed it very little. Thank you Barb.

2 packages of yeast                                                                             3 large eggs
1/2 cup water                                                                                      1 tsp. salt
1 1/2 cups milk                                                                                    1/4 tsp. cinnamon
1/2 cup sugar                                                                                       3/4 cup currants or raisins
1/2 cup butter (or shortening)                                                             4 oz of citron, chopped (optional)
7 cups of flour - approx.

Soften yeast in warm water (120 - 130 degrees). Warm milk & butter, cool to lukewarm. Add, yeast, 2 tbsp. sugar, salt and 2 cups of flour. Beat this sponge & let rise. Add beaten eggs. Combine 2 cups of flour, balance of sugar, cinnamon, currants & citron and add to the sponge using enough additional flour to handle. Turn out onto floured board. Knead, additional flour as needed, until dough is smooth and elastic, about 8 to 10 minutes, place in a greased bowl, cover & let rise until double. Turn out and shape into round buns, arrange almost touching in a greased pan. With scissors snip a cross in the top of each bun. Let rise until almost double. Bake in 350 degree oven for about 30 minutes - should sound hollow when bottom is tapped. Brush with melted butter. Cool, pipe a sugar icing (Confectioner’s sugar, milk, vanilla or favorite extract), into the cross sniped on top of the bun. Makes about 3 dozen

Roll out one can of crescents to fit 9” x 13” ungreased pan. Layer pepperoni, mozzarella, pepperoni, mozzarella, etc. on top. Beat eggs with parmesan cheese and garlic. Pour mixture over top. Roll out second can of crescents over top (may be cut into strips for woven pattern. Bake at 350 degrees for 45 minutes. Cut into squares and enjoy.

Recipe Corner: This month’s recipe comes to us from Sue Morton. Sue baked this cake and entered it in the Mexico Public Library Annual Anything Apple Contest recently and she won second place with it. Sue borrowed the recipe from Rosanne Russ who says that it originally came from Jeanette Backus. “So you can see it is destined to be printed in the First United Methodist Church newsletter,” says Sue.

Blend oil, sugar and eggs. Add remaining ingredients in order given-mixing with a spoon. Mixture will be stiff. Bake at 350 degrees in a 9 x 13” (un-greased) pan for approximately 1 hour. Check pan after 50 minutes. This cake will keep for weeks in the refrigerator.

Dissolve gelatin in hot water.
Stir in reserved syrup, orange juice, and ginger ale.
Chill until slightly thickened.
Add mandarin oranges.
Chill in bowl or pour into an oiled mold.
Chill until firm.
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May 2009

This month’s recipe comes to us from page 82 in the “Treasures From Heaven”, our church cookbook. The Chicken Divan is the late Eleanor Morton’s recipe, printed here in her memory, and in honor and memory of all mothers who have gone before.

Chicken Divan

2 (10 oz.) pkgs. frozen broccoli 1/2tsp curry powder (2 bunches if fresh)
3 chicken breasts - cooked and 1/2 cup shredded American boned cheese
2 cans cream of chicken soup 1/2 cup bread crumbs (or1 cup mayonnaise   stuffing cubes)
1 Tbsp lemon juice 1 Tbsp melted butter

Arrange broccoli in 13x9 baking pan. Place chicken on top. Combine all other ingredients and pour over chicken and broccoli. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.

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April 2009

Recipe Corner: This month’s recipe comes to us from Mike Freihofer. This is the Holiday Morning French Toast recipe used for the United Methodist Men’s Valentine’s Day Breakfast on February 14. This is one to consider having ready for Easter morning breakfast. All the work is done the night before!

Holiday Morning French Toast

1 cup brown sugar 1/2 cup butter, melted

3 teaspoons cinnamon, divided 1/2 cup dried raisins or cranberries

3 apples, peeled, cored, and thinly sliced or, 6 large eggs

1/2 cup milk 1 Tablespoon vanilla

1/2 - 1 loaf French or Italian bread

Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish. Add apples and cranberries to baking dish - toss until you coat the fruit well. Spread apple mixture evenly over bottom of baking dish. Arrange thick slices of bread on top of apple/sugar mixture. Mix the eggs, milk, vanilla and remaining 2 teaspoons of cinnamon and pour over the bread. Make sure the bread is completely soaked. Cover and refrigerate for at least an hour or up to 24 hours. Bake covered in a 375 degree oven for approximately 40 - 60 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from oven and let cool for 5 minutes.

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March 2009

RECIPE CORNER:
This month’s recipe comes to us from Madelyn Schmidt. We will surely find time in the remaining cold of winter to cook up a hot soup and Madelyn’s New England Clam Chowder is just the recipe for it. This recipe can also be found in the church cookbook, “Treasures From Heaven”, which may be purchased from Sue Morton or in the village at Hart and Stone and Uptown From Hair On.

New England Clam Chowder :

4 tablespoons butter                                                     3 - 4 cups milk
1 onion, diced                                                               1 bottle clam juice
1 cup celery, diced                                                        2 cans (7 1/2 ounce size)minced clams
4 cups potatoes, cut into small cubes                           1 cup minced carrots (optional)

In a medium saucepan melt butter, saute onion and celery until tender. In a separate saucepan cook potatoes in a small amount of water. When tender drain, and add to celery and onions. Add clams, clam juice and milk. Heat. add salt and pepper to taste. If you wish a thicker chowder, add flour and milk to thicken.

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February 2009

Recipe Corner: This month’s recipe comes to us from Alicia Weber. It is her husband Gary’s recipe and, although he will not be cooking it, this chili will be included in the line of chili pots during the UMMen’s Chili Luncheon on Sunday, February 1.

Gary’s Chili

1-2 pounds of hamburger or ground round (may substitute ground turkey breast)

2 Tbsp. of olive oil

Large can (32 oz.) of crushed tomatoes

Small can (16 oz.) of seasoned diced tomatoes (either Italian or Garlic flavor)

3 cans (16 oz.) of seasoned chili beans

¼ - ½ red onion diced or chopped

1 green pepper chopped

1 cup sliced fresh mushrooms (optional)

Dash of crushed red pepper

½ tsp of chili powder (add more to season to taste)

Brown the meat in large pot with olive oil. Drain excess grease. Add tomatoes, beans, onion, peppers, crushed red pepper and chili powder. Simmer over low heat for at least an hour. Stir often to prevent scorching. Taste as it simmers to add more chili powder if you like it medium to hot.
**You may brown meat and add all ingredients in a crock pot and let it cook on low all day also.

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January 2009
ITALIAN SAUSAGE SOUP

2 Pounds Sweet Italian Sausage 1 Cup Tomato Sauce

2 Large Onions Sliced 1 Can French Style Green Beans Including the Juice

4 Cups Hot Water

2 Tablespoons Beef Bouillon 1/2 Package Frozen Corn

3 Large Potatoes Peeled and Diced
1/2 Teaspoon Garlic Powder

1/4 Teaspoon Basil 1/4 Teaspoon Oregano

Brown together the sausage and onions in a large pot. Draw off fat. Add hot water and beef bouillon to meat mixture. Add the rest of the ingredients, bring to a boil; reduce heat and simmer for approximately half an hour..
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December 2008

GRAHAM CRACKER HOUSES

7 Graham cracker squares 3 cups powdered sugar 2 egg whites

One-half teaspoon cream of tartar 2 teaspoons water Candy, pretzels, cereal, nuts

Cement icing: with an electric mixer, beat together until foamy the 2 egg whites, water, 2 teaspoons water and half teaspoon cream of tartar. Gradually add 3 cups sifted powdered sugar, beating constantly until stiff. Use at once. Makes enough for 6-8 houses.

Houses: Place one square on wax paper. Apply cement to bottom and side edges of house front, back and walls; fit these together on a firm surface. Let stand a few minutes for icing to set, then apply icing to top edges; set 2 crackers on top
for roof. Seal roof peak with frosting. Decorate, let dry.
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