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JULY 2010 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! Root Beer Float Cookies 1
cup granulated sugar
4 cups all-purpose flour 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. JUNE 2010 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. Strawberry Whip Topping 1
cup fruit (fresh whole strawberries or other berries) May 2010 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 90th birthday in West Virginia
with six of her seven children.
Patti remembers this banana bread as being “thick and delicious.” BANANA
BREAD 2
sticks margarine
2 cups flour 1
cup sugar
1 teaspoon baking soda 2
eggs
½
teaspoon salt ½
teaspoon baking powder
1 cup mashed bananas 2
teaspoons lemon juice (optional)
Margarine to brush on top 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.
April 2010 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. Hot
Cross Buns 2 packages of
yeast
3 large eggs March 2010 RECIPE CORNER: This month’s recipe is one that Maggie Palmer shared at the February Christian Couple’s Cooking Club. Not only is it quick and delicious, but it is just in time for St. Patrick’s Day. Thanks Maggie. Irish Soda Bread 3
cups flour, well stirred ½
tsp salt 1/3 cup chopped raisins or currants
February 2010 RECIPE
CORNER:
This
month’s recipe contribution is from Rita DeLong who shared it from her husband
Grant’s collection. These
Chocolate Chip Pecan Pie Bars are an old-time Nestle’s recipe that Rita says
are, “…absolutely scrumptious.” She
also suggests that you make them when you have somewhere to take them so as not
to eat them all yourself! Chocolate Chip Pecan Pie Bars (Crust) (Topping) Pre-heat oven to 350 degrees. Mix crust ingredients and press onto bottom of greased 9” x 13” baking dish. Bake for 12 – 15 minutes until lightly browned. In large bowl, use wire whisk to mix together: eggs, corn syrup, sugar, butter, vanilla. Beat until smooth. Stir in chocolate chips and pecans. Pour mixture over top of piecrust. Bake for 25-30 minutes until top is lightly brown and topping is set. Make sure it is completely cool before cutting. Makes 4 dozen (depending on size of bars!)
January 2010 RECIPE
CORNER:
This
recipe for a good and hearty soup comes to us from Jim Hotchkiss.
It is Beef – Vegetable Soup 3 pounds
beef shank or beef cut of your choice Remove meat from bone and
cut into bite-size pieces; brown in hot fat.
Add bones, water, tomato juice, onions and seasonings.
Cover and simmer for two hours. Add
vegetables and tomatoes; cover and simmer one hour longer.
Remove bones and bay leaves before serving.
December 2009 RECIPE CORNER: This month’s comes to us from Rose Ann Meyer. When she made these pepperoni squares during the last Christmas season, they were very popular. For any, or all, of your holiday events, this is a great recipe to include on the menu. Pepperoni Squares 2
packages crescent rolls 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.
Apple Crisp Cake 1 ¼ cup oil 2 cups sugar 2 eggs 1 cup nuts 3 cups apples (peeled and cut in chunks) ½ teaspoon salt ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 3 cups flour
---------- OCTOBER 2009 Recipe Corner: This month’s recipe for chicken noodle soup was donated by Kenny Tupper. It is a perfect recipe for fall and winter weather! Thanks Kenny.
Quick and Easy Chicken Noodle Soup
1 Tablespoon butter ½ cup chopped onions ½ cup chopped celery 4 (14.5) ounce cans chicken broth 1 (14.5) can vegetable broth ½ pound chopped cooked chicken breast 1 ½ cups egg noodles 1 cup sliced carrots ½ teaspoon dried basil ½ teaspoon dried oregano Salt and pepper to taste
September 2009 his month's recipe comes from our church cookbook "Treasures From Heaven", on page 15, where Bonnie Loforte shares her Traditional apple Butter - the perfect recipe for all of us living in Oswego County during apple season. Thank You Bonnie! Traditional Apple Butter 12 Large Cooking Apples
4 Cups Sugar Bring all ingredients to a boil in a large pot. Turn heat down and continue to simmer on low until desired spreading consistency. Stir often to avoid sticking. Jar contents, yields two quarts. The recipe works well in a crock pot. ---------------
August 2009 Blueberry Trifle
In a small pan, stir together 1/2 cup blueberries, 2 tablespoons sugar, the
cornstarch and water. Bring to boil; cook and stir 5 minutes or until sauce is
clear and thickened and berries pop; cool. Add 1 cup of the berries.
Meanwhile, in a small bowl, combine yogurt, cheese and the remaining sugar and
stir until smooth; stir in sherry or juice. To serve: In individual 6 - 8
ounce dessert glasses, spoon about 1/4 of the cake cubes into glass; top with
heaping tablespoon of blueberry sauce and about 1 1/2 Tablespoons of yogurt
mixture; repeat layers; garnish each glass using remaining 1/2 cup berries.
Cover and refrigerate at least 1 hour. Makes 4 servings.
---------------
July 2009 Shrimp Dip ---------------
June 2009 Golden Salad ---------------
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)
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.
------------------------------ April 2009 Holiday Morning French Toast --------------- March 2009 RECIPE
CORNER:
New England
Clam Chowder : 4 tablespoons butter
3 - 4 cups milk 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. --------------- February 2009 Gary’s Chili **You may brown meat and add all ingredients in a crock pot and let it
cook on low all day also.
---------------
January 2009 ITALIAN SAUSAGE SOUP
--------------- December 2008 GRAHAM CRACKER
HOUSES
7 Graham cracker squares 3 cups
powdered sugar 2 egg whites
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
--------------- November 2008 --------------- If you
would like to purchase a Methodist Church Anniversary Cook Book (priced
at $10.00), Click Here. This colorful 192 page cook book will make a great
birthday or anniversary gift for a friend or family member. Proceeds
from the sales will go to the ASAP Fund (Building restoration and update
project).
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