Recipes
If you have recipes you'd like to share online with the Guild, please contact Pat Mesker.
Carmel Corn - Mary Currier
Ingredients:
1 c. butter
2 c. dark brown sugar
½ c. light corn syrup
1 t. salt
1 t. vanilla
½ t. baking soda
2 - 9 oz. bags of Baked Corn Pops (or substitute with 2 qts. of popped corn)
(Mary used corn pops to eliminate the corn hulls.)
Directions:
1. Preheat over to 250 degrees.
2. Melt the butter.
3. Stir in brown sugar, corn syrup and salt
4. Bring to a boil, stirring constantly
5. Boil without stirring for 5 minutes
6. Remove from the heat
7. Stir in baking soda and vanilla
8. Pour over the corn mixing well.
9. Bake at 250 degrees for 1 hour in foil roasting pans; stir after 25 minutes. (Two turkey-size roasting pans will hold this amount.)
Oreo Cookie Dessert - Sue Glorch (Dinner and a Quilt)
Ingredients:
15 oz. package of Oreos, crushed (reserve 1/2 cup for topping)
1/3 cup butter
1/2 gallon vanilla ice cream
1 16 oz. jar fudge topping
1 container Cool Whip
Directions:
1. Melt butter.
2. Mix melted butter with Oreos and pat in 9 x 13 in. pan.
3. Slice vanilla ice cream and place on Oreo layer.
4. Spread jar of fudge topping on ice cream.
5. Spread the container of Cool Whip on top of fudge sauce.
6. Sprinkle Cool Whip layer with reserved Oreo crumbs.
7. Freeze and serve.
Chicken Salad - Sue Glorch (Dinner and a Quilt)
Ingredients:
4 cups cooked chicken, cubed or cut up
1 1/2 cup seedless grapes (red or green), halved OR dried cranberries (OR both)
1 cup chopped celery
3/4 cup chopped green onion
3 hardboiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. celery salt
1/8 tsp. dried mustard
1/8 tsp. paprika
toasted almonds (optional)
Directions:
1. Mix all ingredients together and toss gently.
2. Sprinkle with toasted almonds, if desired.
Cheesecake - Monique Dillard (Dinner and a Quilt)
Ingredients:
2 cups graham wafers, crushed (reserve a small amount for topping)
1/2 cup sugar
1/2 cup melted butter
1 package jello
1 package Dream Whip
1 - 8 oz. package cream cheese
Directions:
1. Combine crushed graham wafers, 1/4 cup sugar and melted butter.
2. Pat combined ingredients on bottom of an 8 x 8 in. pan.
2. Dissolve 1 package of jello in 1 cup boiling water and refrigerator until jiggly.
4. Prepare 1 package of Dream Whip.
5. Mix the cream cheese with 1/4 cup sugar.
6. Combine the jello, Dream Whip and cream cheese mixture.
7. Pour combined ingredients into the pan with the graham wafers.
8. Sprinkle reserved graham wafers on top.
9. Refrigerator until ready to serve.
Black Bean and Corn Salad - Vicki Genz-Gurney
Ingredients:
1/3 cup fresh lime juice (I used bottled lime juice)
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Directions:
1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro.
3. Shake lime dressing, and pour it over the salad.
4. Stir salad to coat vegetables and beans with dressing, and serve.
Raspberry Swirl Brownies - Pat Kriegermeier
Ingredients:
Vegetable oil spray (for misting the pan)
1 package (19.8 oz) brownie mix
8 T (1 stick) butter, melted
1/3 cup water
2 large eggs
1 t pure vanilla extract
1/2 c seedless raspberry jam
1/4 c semisweet chocolate chips
1/2 c finely chopped pecans (OPTIONAL)
1. Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist the bottom of a 13"x9" pan with vegetable oil spray. Set the pan aside.
2. Place the brownie mix, melted butter, water, eggs and vanilla in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Drop the raspberry jam by teaspoonfuls onto the batter, and with a dinner knife swirl the jam into the batter. Scatter the chocolate chips and pecans evenly over the top. Place the pan in the oven.
3. Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23-27 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
4. Slice and serve the brownies.
Makes: 24 squares Prep time: 10 minutes, Baking time: 25-27 minutes
Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.
Panne Rustico - Jennifer Garlitz
Starter Ingredients:
1 t active dry yeast
1 cup lukewarm water (85 to 95 F)
3/4 cup bread flour
4 T rye flour
Bread Ingredients:
2 cups lukewarm water (85 to 95 F)
5-1/2 cups bread flour
2 t salt
1/4 cup flour for baking sheet and tops of loaves
To make the starter:
In a glass bowl, mix the yeast with the water and stir. Add the bread flour and the rye flour to the yeast mixture and stir until all flour is wet and you have whipped some air into the goo. Cover tightly and put in fridge overnight.
To make the bread:
I did not do this part in my stand mixer, but I am sure it would be easier in a mixer. I just used a wooden spoon and my hands. It was messy but it worked.
Put water in a large bowl. Add the starter, flour and salt. Stir until all is incorporated into a giant lump. It is necessary that all the flour is a part of the lump, but it is not necessary that it is all moistened. Rub your hands with olive oil and work the dough a COUPLE OF TIMES to incorporate the flour. It is not necessary to knead this dough thoroughly. Fold the dough into a smooth ball and place it back into the bowl. Cover the bowl with saran wrap and place it in a warm spot in your kitchen. Allow to rise until double in size (30-40 mins). Fold the dough again to add some air bubbles to the dough (so the yeast can breathe) and allow to rise until double in size again (30-40 mins). Fold the dough one more time to add more air bubbles and allow to rise a third time until double in size (30-40 mins).
Time to shape the dough. Turn the dough onto a floured work surface without allowing the dough to deflate. Cut the dough in half with a pair of scissors. Shape each half into a rectangle, removing the largest of the air bubbles. Fold the rectangle over itself in thirds the long way and press the folds with the heel of your hand to seal. Hide the long seam on the bottom of the loaf and shape the loaf into a purty log. Do this to both loaves.
Preheat your oven to 500 F. Put the loaves on two floured baking sheets (I used stoneware) and put in a warm place to rise until double in size (30-40 mins). Use a very sharp knife to put three diagonal cuts in the top of each loaf about a quarter inch deep. Put the loaves in the oven and turn the temp down to 400 F. Bake until the loaves are a nice golden color.
The result is a soft, chewy loaf with a lovely crispy crust.
Brownies with Frosting - Waneda Craig
Brownies:
2 - 18.3 oz. boxes of brownie mix. Bake as directed in 9" x 12" or 9" x 13" pan.
Frosting Ingredients:
1-1/2 cups sugar
6 T. margarine
6 T. milk
1 cup chocolate chips
1. Mix sugar, margarine and milk in saucepan and boil 1/2 min.
2. Add 1 cup chocolate chips and beat until smooth.
3. Pour over slightly warm brownies, tilting the pan to cover. (Be quick!)