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Tangy Lemon BarsCrust:
Crumble together with your hands and press in the bottom of a 9” x 13” cake pan. Bake in a 350° oven for 14 minutes. Filling:
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Written by: Ryan
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Tangy Lemon BarsCrust:
Crumble together with your hands and press in the bottom of a 9” x 13” cake pan. Bake in a 350° oven for 14 minutes. Filling:
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Written by: Ryan
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Rhubarb TorteCrust:
Mix together and pat in a 9” x 13” pan. Bake at 350° for 15 minutes. Filling:
Mix and pour over crust. |
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Written by: Ryan
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Fresh Blueberry Pie
Cook until thick. Take off heat and add 2 Tbsp. butter. Pour over the fresh berries in the pie shell. Cool in refrigerator. Serve with whipped cream. This is very good when you mix strawberries and blueberries or use peaches instead. |
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Written by: Ryan
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The amount of food brought to my mom’s house this past week was amazing! The kind and generous people of their hometown showed their love and care in many ways, and especially in bringing food to the family. From main courses to veggie trays, to cookies, bars and buns, we were well taken care of. If you have an occasion to share food with a family in need, here is a good recipe for you to try. Delicious Pumpkin Bars
Mix dry ingredients together, then add the other ingredients and mix well. Pour into an 11" x 17" pan. Bake at 350° for 20 – 25 minutes.
Mix together until creamy. Frost bars and sprinkle with nuts if desired. |
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Written by: Ryan
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Apple Crisp
Crumble this mixture over the apples. Bake at 350 degrees for 30-40 minutes or until the top is nicely browned. Serve with whipped cream or ice cream. |
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Written by: Ryan
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Chocolate Raspberry Bars
Combine all until crumbly and pat into a 9″ x 9″ pan. Bake at 350 degrees for 12-15 minutes or until slightly brown on edges.
Melt chips and combine with softened cream cheese and milk. Spread over curst and cool for 10-15 minutes in refrigerator.
Spread jam over cream cheese mixture. Melt chips with oil and stir until creamy. Drizzle over jam. Keep refrigerated – if you can manage to not eat them all right away! Happy Baking! |
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Written by: Ryan
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Old Fashioned Cream Cake
*Healthy Option: unrefined sugar (Sucanat or Rapadura) Beat the eggs and add the sugar and cream. Mix the dry ingredients together and gradually add to the batter, mixing as you go until all ingredients are well blended. Pour into a 9 x 12 greased cake pan and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Serve with fresh whipped cream and berries or fruit of your choice. This is almost a biscuit-texture cake so it works very well as strawberry shortcake. |
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Written by: Ryan
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My RECIPE this week is from our Stitcher’s Choice cookbook and it is from Carol, one of our long-time staffers here. Cinnamon Roll Bread Pudding
Cut up pre-baked or store-bought cinnamon rolls into a 9" x 13" pan, then sprinkle with raisins. Mix together the vanilla, eggs, sugar and half and half. Pour over the rolls. Sprinkle top with cinnamon. Bake at 300° for 1 hour and 15 minutes. Bake covered for the first hour. Caramel sauce –
Slowly bring to a boil. Remove so it doesn’t curdle. Serve hot over bread pudding. |
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Written by: Ryan
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While it seems like I have been embroidering "forever" I can’t really tell you what got me started. However, I clearly remember when I learned to crochet. My grandparents and an aunt and uncle lived in Ulysses, in southwestern Kansas. When I was seven years old I got to spend a couple weeks at grandma’s house. During that time, my aunt taught me to crochet granny squares. I crocheted all sorts of things out of granny squares including a floppy hat for my Barbie doll. In my teens, I taught my mother to crochet and somewhere along in there my grandmother also learned to crochet. I still have some of those afghans today in the classic 1970’s oranges, greens, and golds! Another thing that happened that summer was my cousin, Dwight, entered some chocolate chip cookies in the open foods category at the county fair. The grand champion was crowned the Sugar Beet Queen (it was sugar beet country). This was a coveted title with matrons vying for the bragging rights year after year. Dwight’s cookies were chosen Grand Champion. Boy, it caused a lot of controversy. Not only was he male, he was only six! Finally it was decided he was eligible to win. Dwight rode in the designated convertible at the parade, the first ever Sugar Beet King of Grant County, Kansas. The recipe he used? The Toll House Chocolate Chip Cookie recipe right off the back of the package. He said the secret to his win was the cookies went right from the oven to the fairgrounds and the chips might have still been a little warm and gooey! ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIESIngredients:
*Healthy Option: unrefined sugar (Sucanat or Rapadura) Directions PREHEAT oven to 375 degrees F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. |
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Written by: Ryan
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When you have lemons….here is a fun, easy and somewhat healthy recipe. If you don’t like lemon, try a strawberry cake mix and gelatin or white cake mix and your favorite flavored gelatin. WHEN LIFE GIVES YOU LEMONS CAKEIngredients:
Directions Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool. In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving |
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Written by: Ryan
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