Carbaugh Family Cookbook 2013

Dedicated to all those who, while no longer with us, are

always in our hearts.

“I think careful cooking is love, don’t you? The loveliest thing you can cook for

someone who’s close to you is about as nice a [gift] as you can give.”

-Julia Child

Garden of Happiness and Success--LeAnne Davis

First, plant six rows of peas:

Pleasing Personality Preparation Presence Perseverance

Promptness Purity

Next, three rows of squash:

Squash gossip Squash indifference Squash criticism

Add seven rows of lettuce:

Let us be faithful in our duty Let us not forsake the assembling of ourselves

Let us be unselfish Let us be loyal Let us be true to our obligations Let us not be weary in well doing

Let us love one another

Finally, no garden is complete without turnips:

Turn up for important meetings Turn up with determination to make everything Turn up with a smile count for something good and worthwhile

Turn up with a new idea

Main Dishes

Crockpot Swiss Chicken—Gretchen Brinn

4-6 chicken breasts 1 pkg prepared stuffing

2 cans cream of chicken soup 1/4lb Swiss cheese, sliced

1/2c chicken broth 1/2c parmesan cheese

Prepare stuffing as directed on package. Place chicken with Swiss cheese on top in

crockpot (stacking is fine). Combine stuffing, soup, and broth—spoon over

chicken and sprinkle with parmesan cheese. Cook on low for 6-8 hours.

Cheddar Vegetable Medley—Stacey Carson

1 bag (16oz) frozen broccoli, carrots, and cauliflower combo

1 can (103/4 oz) cream of mushroom soup

1 cup (5oz) shredded cheddar cheese

1 cup sour cream

1tsp salt

¼ tsp pepper

1 Can (2.8oz) Durkee french fried onions

Thaw and drain vegetables before using. Combine vegetables, ½ cup cheese, salt,

soup, ½ onions, sour cream, and pepper. Put into 1 qt. casserole dish. Bake

covered at 350 degrees for 30 mins. Top with remaining cheese and onions; bake

uncovered 5 mins more.

Chicken Noodle Soup—Suzanne (Wolbert) Carbaugh

4 cups chicken stock ½ tsp salt

¾ c diced, cooked chicken ¼ tsp poultry seasoning

½ c sliced celery 1/8 tsp pepper

¼ c chopped onion 2 c uncooked, medium noodles

Skim fat from chilled chicken stock. Add chicken, celery, onion, and seasonings to

stock. Bring to a boil. Add noodles. Cover and cook until noodles are tender.

Taco Salad—Melinda Carbaugh-Zimmerman

1 head lettuce 2 c cheddar cheese, shredded

2 c hamburger, browned and drained 1 can pinto or chili beans (not kidney

1 large chopped pepper beans) undrained

1 chopped onion 1 large tomato

Salt and Pepper Dorito chips

1- 8oz French Catalina dressing

Combine ingredients, adding tomato, chili beans, dressing, and chips in last.

Sausage Bake—Mary S. Carbaugh

1 lb sausage, browned 1 block cream cheese, softened

2 pks crescent rolls

Combine sausage and cream cheese. Roll out one crescent roll on cookie sheet.

Spread sausage-cream cheese mixture over dough. Top with second crescent roll

and crimp edges using a fork. Bake at temperature indicated on crescent roll

package and cut into squares to serve.

Hashbrown Potato Casserole—Mary S. Carbaugh

1-32 oz. bag of frozen hashbrowns (partially thawed)

1 can of cream of chicken soup

1 stick butter, melted

¾ contained (16oz) sour cream

1 bag shredded sharp cheddar cheese

Fold hashbrowns, soup, sour cream, and melted butter together. Pour into a 9x13

dish. Top with shredded cheese. Bake at 350 degrees until hot and bubbly, about

40 mins.

You can add chopped onions if you like, about ½ cup.

You can use all the sour cream if you would like the dish to be creamier.

Pepper Chicken—Sandra Walters

6 boneless chicken breasts 6 slices bacon

2 tbsp. vegetable oil 1 sweet red pepper, chopped

lemon pepper 1 green pepper, chopped

1 ½ cups Cheddar/Monterey Jack

blend shredded cheese

Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish. Brush both

sides of chicken with oil and sprinkled generously with lemon pepper. Place

chicken in baking dish. Bake 25-30 mins until juicy but no longer pink. While

chicken is baking, fry bacon until crispy. Drain. Saute peppers in 2 tbsp bacon

grease until tender, drain grease and remove from pan. Crumble bacon and add

to peppers. When chicken is cooked through, layer peppers, bacon, and then

cheese on top. Return to over just long enough to melt cheese. Serves 6.

Chicken Casserole—Suzanne (Wolbert) Carbaugh

4 cups cooked chicken 1 can cream of celery soup

1 can cream chicken soup 1 cup broth

8oz sour cream 2 boxes stovetop stuffing

Cook chicken, cut in small pieces. Lay in a 13x9 pan. Combine celery soup, chicken

soup, and broth. Heat until boiling. Turn off heat and add sour cream. Mix well

and pour over chicken in baking dish. Mix stuffing according to directions on box

and put on top of chicken. Bake at 350 degrees for 45 mins.

Pam’s Cheesy Ham and Potato Soup—Pam Bauer

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery

1/3 cup finely chopped onion 3/4 cup diced, cooked ham

3 1/4 cup water 2 tbsp chicken bouillon granules

1/2 tsp ground pepper to taste 5 tbsp butter

5 tbsp all-purpose flour 2 cups milk

2 cups cheddar cheese, shredded

Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a

boil, then cook over medium heat until potatoes are tender, about 10-15 mins.

Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter

over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly

until thick, about 1 minute. Slowly stir in milk as not to allow lump to form until all

of the milk has been added. Continue stirring over medium low heat until thick, 4-

5 mins. Add cheese and stir until melted. Stir the milk and cheese mixture into the

stockpot, and cook soup until heated through. Serve immediately. Serves 8.

Jennette’s Imperial Chicken--Jennette Bauer

3 lb skinless boneless chicken 2 cups Ritz crackers, crushed

3/4 cup parmesan cheese 1/4 cup parsley flakes

1 clove garlic, crushed or salt and pepper to taste

1 tsp garlic powder 1 cup melted butter

Combine dry ingredients (crackers, cheese, parsley, garlic, and seasonings). Melt

butter and dip chicken into melted butter. Roll chicken in dry mixture. Bake in

dish at 350 degrees for 1 hour.

Egg Noddle with Tuna Fish—Suzanne (Wolbert) Carbaugh

1-10oz pkg noodles 1/2 tsp salt

1 can tuna fish Dash of pepper

1 can cream of mushroom soup bread crumbs

1 1/4 cup milk

Cook egg noodles. Separate tuna into flakes; mix with cream of mushroom soup,

milk, and seasonings. Combine egg noodles and tuna mixture in baking dish. Top

with bread crumbs. Bake for 25 mins at 350 degrees.

Kneflies(German Dish)—Curtis E. Carbaugh

2 c. flour Milk as needed

1/4 tsp salt 1/2 stick oleo

1 or 2 eggs 1 medium onion

1/4 tsp baking powder

Combine dry ingredients, eggs, and enough milk to make a stiff dough. Put dough

on a plate; snip off mall pieces into boiling water. Cook about 5 minutes. Drain.

Melt oleo in skillet and sauté the butter and onion until brown. Add Kneflies and

heat thoroughly. These can also be snipped into hot soups and stews.

Slow Cooker Dinner—LeAnne Davis

1 lb beef stew meat, cut into 1 in pieces 1/4 c catsup

3/4 c thinly sliced onions 1 bay leaf

1 can cream of celery soup 1/4 tsp salt & 1/4 tsp pepper

1 can mushroom pieces, drained 2 tbsp cornstarch

1 (12oz) can of beer 1/4 c water

Place meat, onions, soup, mushrooms, beer, catsup, bay leaf, salt, and pepper

into slow cooker. Cover and slow cook for 5 hours. Remove bay leaf. Combine

cornstarch and water; stir into stew and cook 15 more minutes. Meanwhile, make

instant rice or boil noodles. Serve stew over either the rice or noodles, whatever

you like. Makes 4-6 servings.

Lemon Pork Loin/Chops—Melinda Zimmerman

1 lemon or lemon juice 4 tbsp ketchup

1 medium onion 4 pork loin/chops

4 tbsp brown sugar

Place pork chops in casserole dish. Sprinkle 1 tbsp brown sugar, ketchup, then a

slice of onion on each. Put a slice of lemon/sprinkle juice on top. Cover dish. Bake

at 350 degrees for 30 mins. Turn chops over and baste. Put back in over and

continue baking for 30 more mins.

Cottage Potatoes—Beth Salisbury

1 bag hashbrowns, thawed 2 (8oz) pkgs shredded Cheddar cheese

2 (16 oz) containers sour cream 2 tbsp pepper & 1 Tbsp salt (optional)

Mix ingredients in large mixing bowl. Place into casserole dish. Add 4-5 cups corn

flakes mixed with 1-2 cups butter on top. Cover and bake at 375 degrees for 1-2

hours.

Chicken Casserole—Suzanne (Wolbert) Carbaugh

8 oz elbow macaroni 4 tsp salt

1 tbps butter 1/2 c onion, chopped

2 cans cream of celery soup 1/2 cup peas, cooked

2 1/2 cups chicken, cooked 1 cup milk

1/3 cup bread crumbs 1/2 cup carrots, sliced and cooked

1/4 tsp poultry seasoning 2 tbsp melted butter

Cook macaroni in 1 1/2 qt boiling water and 4 tsp salt. Melt 1 tbsp butter in a

saucepan. Add 1/2 cup chopped onion and cook for 5 mins. Blend in celery soup

and milk. Stir well. Add chicken, carrots, and peas. Place into a greased 2 qt

casserole with macaroni and chicken mixture. Top with bread crumbs, butter, and

poultry seasoning. Bake at 350 degrees for 30 mins.

Meatballs—Beth Salisbury

1 1/2 lb hamburger 1/2 c bread crumbs

1/4 c finely chopped onion

Roll into balls; cook in skillet until done.

1 jar chili sauce (Heinz) 1 (10 oz) jar Welch’s grape jelly

Heat together until blended, then add meatballs and cook 30 mins to 1 hour in

slow cooker. The longer you cook, the better.

Roll Ups—Sandra Walters

4-9in flour tortillas 8 oz cream cheese, softened

1 bunch lettuce 8 oz mozzarella cheese, thinly sliced

1/2-1 lb deli sliced turkey, beef, or ham 1 bell pepper, finely chopped

Spread 2oz cream cheese over each tortilla. Layer several leaves of lettuce over

the cream cheese. Evenly divide the mozzarella, meat, and pepper over the

lettuce. Roll each wrap very tightly into large cigar shape. Cut the rolls into 1 inch

slices and place on a serving platter. Discard the ends. Yield about 3 dozen roll-

ups. HINT: When I roll up the wraps, I put saran wrap tightly around them, and

put them in the fridge for a couple hours. It makes for easier cutting.

Overnight Yeast Waffles—Cindi Carbaugh

1 3/4 c milk 1/4 cup water

1/4 cup canola oil 3 eggs

1 tsp vanilla extract 1 tsp salt

2 tbsp sugar 2 2/3 c flour

2 1/4 tsp active dry yeast

Combine flour, yeast, sugar, and salt in mixing bowl. Combine milk, water, and oil

in separate bowl. Heat to 120-130 degrees. Add liquid ingredients to dry mixture;

blend on low speed. Add eggs. Beat 2-3 mins on medium speed. Cover bowl;

refrigerate batter several hours or overnight. When ready to serve, stir down

batter. Bake on waffle iron using medium/high heat. Serve hot with butter and

syrup of your favorite toppings. Hint: Be sure to use a large bowl—I use a one

gallon container with a lid.

Sea Shell Salad—Darla Caley

3/4 cup oil 3/4 cup sugar

1 can tomato soup 3/4 c vinegar

Mix well together. Cook 1 lb sea shell macaroni and rinse.

1 green pepper, diced 1-2 green onions, diced

2 cucumbers, diced 2 tomatoes, diced (optional)

Mix all ingredients together. Refrigerate. Good refreshing summer salad!

Calico Beans—Darla Caley

1 lb ground meat 1/2-1 lb bacon 1/2 c chopped onion

1/2 c green pepper 1 can kidney beans+1 can lima beans, drained

1 can baked beans 1/2 c ketchup 3/4 c brown sugar, packed

2 tsp vinegar 1 tsp mustard

Brown ground meat, bacon, onion, and pepper. Drain grease. Add all other

ingredients and mix well. Bake in casserole at 350 for 1 hour or slow cooker on

low. Great for any summer picnic!

Mouse’s Macaroni and Cheese—Emily Stowe

1 1/2 c uncooked elbow macaroni 2 c milk

1/4 c butter 8 oz American cheese, cubed

2 tbsp flour & 1 tsp mustard powder 8 oz Velveeta, cubed

1 tsp pepper 1/4 c seasoned bread crumbs

Cook macaroni to al dente. Melt butter and blend flour, mustard, and pepper. Stir

in milk, beating out lumps. Add cheeses until smooth. Add macaroni and transfer

to greased casserole dish. Sprinkle bread crumbs and bake at 400 for 20-25 mins.

Breads and Rolls

French Baguette—Rachel Stowe

1 package active dry yeast 3 1/2 c bread flour, plus more for dusting

1 teaspoon sugar Cornmeal, for dusting

1 1/2 cups warm water Milk (or egg wash) for brushing

2 teaspoons salt

In the bowl of a mixer fitted with a dough hook, combine yeast, sugar, and warm

water; stir. Let stand until foamy, about 5 mins. Stir in salt. Add the flour

gradually, mixing at lowest speed until most has been incorporated and the dough

forms a ball. Continue to mix until the dough has become a sticky ball and pulls

away from the sides of the bowl; 4-5 minutes. (You may hand-knead, but allow at

least 10-15 mins.)Transfer the dough to a bowl, and let rise for 2 hours.

To form the baguette: Press into a rectangle and fold the long sides up into the

middle. Roll into a log, taking care to close the seam. Taper the ends by gently

rolling it back and forth. Lay the baguette on a sheet pan dusted with cornmeal

and cover with a towel. Let the baguettes rise for another 2 hours. Preheat the

oven to 400 degrees F. With sharp knife, make 4 or 5 diagonal slashes across the

top of each loaf. Brush the top with milk or egg wash. Bake for 40 minutes, until

the bread is golden brown. Cool on a wire rack.

Monkey Bread—Beth Salisbury

1 c sugar 3/4 c melted butter

2 tsp cinnamon 3 pkgs refrigerated biscuits

Cut biscuits into fourths. Roll into balls and layer in a buttered Bundt pan.

Combine cinnamon, sugar, and butter and pour over biscuits, ensuring they are

complete covered. Bake at 350 degrees for 45 mins. May add walnuts/raisins.

Lemon Bread—Cindi Carbaugh

1/2 c oil 1 c sugar

2 eggs 1 1/2 c self-rising flour, sifted

1/2 c milk Zest and juice of one lemon

Optional:

1/2 tsp lemon extract Lemon syrup and/or glaze (recipe below)

Grease and flour one loaf pan, set aside. Preheat oven to 325 degrees. In a

medium bowl mix oil and sugar. Add eggs and mix well. Mix in half the flour, then

half the milk. Repeat with the remainder. Stir until blended. Pour into loaf pan.

Bake at 325 degrees for 40-50 mins. Hint: Check the bread after about 25 mins.

Lemon Syrup:

1/2 c boiling water & 1 tbsp lemon juice 1/4 c sugar

Combine ingredients and set aside. When bread is finished, poke holes with fork

and four syrup over the bread. Let sit for 10 mins to absorb.

Lemon Glaze:

1 c confectioner’s sugar, sifted 1/2-1 tbsp milk or lemon juice.

Combine and pour over bread.

Hot Dinner Rolls—Suzanne Wolbert Carbaugh

1 c warm water 1/2 tsp salt

1 pkg dry yeast 2 1/2 c flour (more as needed)

1/4 c sugar 1/4 c shortening

Proof yeast in warm water and sugar until foamy. Knead in the rest of the

ingredients and let rise until doubled. Punch down and let rise again before

forming into rolls. Bake 10-12 mins in 400 degree oven. Makes a dozen.

Light Oat Bread—Cindi Carbaugh

1 1/4 c water 1/2 c rolled oats

2 tbsp margarine 2 tbsp brown sugar

1 tsp salt 1 1/2 tsp active dry yeast

3 c all-purpose flour

Add ingredients to bread machine pan in order recommended by manufacturer.

Use regular light setting.

Alternately, proof yeast with water and sugar until foamy. Knead the rest of the

ingredients, let rise until doubled. Punch down, form into loaves, and let rise in

bread pan. Bake until golden brown at 375 degrees for 30-40 mins.

Pizza Dough—Suzanne Wolbert Carbaugh

1 c warm water 1 tsp salt

1 pkg dry yeast 2 tbsp cooking oil

1 tbsp sugar 2 1/2c flour

Mix all ingredients together; let rest for 5 mins. Grease pizza dish and spread

dough on pizza dish. Add sauce, cheese, pepperoni, and other toppings as

desired. Bake at 425 degrees until crust is crispy and cheese is bubbly.

Desserts

Old Fashioned Rhubarb Pudding Cake—Carol Stowe

4 cups diced rhubarb 1 cup flour

1-1/2 cups sugar, divided 2 tsp baking powder ¼ cup shortening 1/4 tsp salt 1 egg 1/2 cup milk ½ teas vanilla extract In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender. Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 9 inch square baking dish. Pour the rhubarb mixture over the batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Rhubarb Stuff—Carol Stowe 4 - 6 cups rhubarb diced in bottom of 9 x 13 pan Sprinkle in order given: 1 cup sugar 1 pkg jello- strawberry, or raspberry, or cherry 1 ½ tbsp tapioca 1 box jiffy cake mix / white or yellow Over this put 1 cup water and ¼ cup melted butter. Then bake at 350 degrees for 50 - 60 minutes.

Creamy Rhubarb Dessert—Carol Stowe

1/2 cup cold butter 1 1/2 cup flour

1/2 cup chopped pecans/walnuts

Rhubarb Layer: Cheesecake Layer:

4 cups sliced rhubarb 2 pkg (8oz) cream cheese, softened

1/2 cup sugar 1/2 cup sugar

2 tbsp flour 1 tsp vanilla extract

3 eggs

Topping:

1/2 cups (12 oz) sour cream 3 tbsp sugar

1 tsp vanilla extract Additional chopped nuts

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in nuts.

Press into an ungreased 13 x 9 inch pan. Bake at 350 degrees for 15 minutes.

Combine the rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.

Meanwhile, in a mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.

Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb

layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over

hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle

with additional nuts.

Pistachio Pudding Salad—Suzanne Wolbert Carbaugh

1 (3 oz) pkg pistachio instant pudding 1 can fruit cocktail, drained

1 sm can crushed pineapple (and juice) 1 cup mini marshmallows

1 sm container cool whip

Fold ingredients together. Garnish with cherries and nuts.

Frozen Ice Cream Crackers—LeAnne Davis

80 Ritz crackers, crushed—reserve some 1 1/2 c milk

1 1/2 sticks butter, melted 2 instant puddings (choc/van)

1 (1/2 gal) van or choc ice cream Cool Whip

Mix crackers and melted butter together and put in container. Mix ice cream,

milk, and pudding. Pour over the cracker mixture and add Cool Whip on top.

Sprinkle reserved crackers on top. Freeze, then serve.

Chocolate Chip Cookies—Sabrina Zimmerman

1 c brown sugar 1/2 c white sugar

1/2 c oleo 1/3 c hot water

2 eggs 1 tsp vanilla extract

1 tsp soda 1/2 tsp salt

2 1/2 c flour 1 sm pkg chocolate chips

Cream oleo and sugar until fluffy. Add eggs and water gradually and mix well.

Combine dry ingredients in a separate bowl, then add to wet mixture. Add

chocolate chips. Bake at 375 degrees for 10-12 mins.

Chocolate Covered Peanut Butter Balls—Joshua Zimmerman

2 2/3 sticks margarine 2 lb powdered sugar

1 1/3 c peanut butter 1 1/3 tsp vanilla

Mix together and shape into balls; dip in melted chocolate. Store in an airtight

container.

Easy No-Bake Peanut Butter Bars—Mary S. Carbaugh

1 c butter, melted 2 c graham cracker crumbs (very fine)

2 c confectioners sugar 1 c + 4 tbsp peanut butter

1 1/2 c milk chocolate chips

In a medium bowl, mix together the melted butter, cracker crumbs, sugar, and 1

cup peanut butter. Press evenly into the bottom of an ungreased 9x13 pan. In the

microwave, melt the chocolate chips with the peanut butter, stirring every 30

seconds until melted and smooth. Spread over the peanut butter layer.

Refrigerate for at least one hour before cutting into squares.

Mound Bars—Mary S. Carbaugh

2 c graham cracker crumbs 1 (14oz) can sweetened condensed milk

1/4 c white sugar 2 c flaked coconut

1/2 c melted butter 1 (12oz) pkg semisweet choc chips, melted

Preheat oven to 350 degrees. Combine crumbs, sugar, and melted butter. Mix and

pat into the bottom of a 9x13 baking pan. Bake at 350 degrees for 15 mins.

Combine the condensed milk and coconut. Spread over the baked crust and bake

for 15 mins. Spread the melted chocolate chips. Let cool and cut into squares.

Ginger Fruit Crisp—LeAnne Davis

16 old-fashioned ginger snaps 2 tbsp light brown sugar

1/4 c margarine 1 (29oz) can sliced peaches, drained

1/4 c chopped nuts

Finely crush cookies in plastic bag. Melt margarine, remove from heat. Blend in

crumbs, nuts, and sugar. Arrange fruit in a lightly greased 2 qt shallow baking

dish. Sprinkle crumb mixture over fruit. Bake at 350 degrees 25-30 mins. Serve

warm. Serves 6.

Easy Coconut Cake—Mary Carbaugh

1 box white cake mix 1 can sweetened condensed milk

1 can cream of coconut 1 sm carton whipped cream

(in drink mixers section) 1 pkg frozen shredded coconut

Bake cake according to directions in 9x13 pan. Remove from oven, leave in pan,

and punch holes in cake. Mix condensed milk and cream of coconut and pour over

cake. Let sit 1 hour. When cooled, top with whipped cream and coconut.

Lemon Delight—Della Walters

1/2 c margarine, creamed 1 cup flour 1/2 c chopped walnuts

Add flour to creamed margarine. Mix in walnuts. Spread in ungreased 9x13 and

bake at 350 degrees for 15 mins. Cool.

1 (8oz) pkg cream cheese 3/4 c confectioners sugar 1/2 tub cool whip

Beat and spread on crust.

Beat 3 cups milk and 2 sm boxes instant lemon pudding. Pour over cheese layer.

Chill at least 2 hours. Top with remaining cool whip and chopped walnuts.

Refrigerate until serving.

Basic Sugar Cookie—LeAnne Davis

2 c. flour 3/4 c sugar 1 1/2 tsp baking powder

1 egg 1/2 tsp salt 1 tsp vanilla

1/2 c margarine 1 tbsp milk

Mix dry ingredients. Cream the rest. Mix wet and dry ingredients. Roll, cut and

bake at 400 degrees for 6-10 mins. Make 2 1/2 dozen.

Funnel Cake—Sandra Walters

3 eggs 2 c milk 1/4 c sugar

3-4 c flour 1/2 tsp salt 2 tsp baking powder

Beat eggs, add sugar and milk. Sift half the flour, salt, and baking powder together

and add milk and egg mixture. Beat batter until smooth and add only as much

flour as needed. Batter should be thin enough to run through a funnel. Drop from

a funnel into deep hot fat (375 degrees). Spirals and other shapes can be made by

swirling and criss-crossing while controlling the funnel spout with a finger.

Sprinkle with powdered sugar or cinnamon sugar. Serve warm.

Easy Chocolate Sheet Cake—Mary S. Carbaugh

2 c flour 2 eggs, well beaten 2 c sugar

1 tsp soda 1/2 tsp salt 1/2 c buttermilk

2 sticks butter 1 tsp vanilla 1 c water

3 tbsp cocoa

Sift and measure flour, sugar, salt. In a saucepan put butter, water, and cocoa.

Bring to a boil and pour over flour/sugar mixture. In another bowl, mix eggs, soda,

and buttermilk. Bake in a greased and floured shallow cake pan (jellyroll) 30-35

mins at 350 degrees. Start icing the last five minutes that cake is baking.

Frosting:

1 stick butter 3 tbsp cocoa 6 tbsp milk

4 c powdered XXX sugar 1/2 c pecans 1 tsp vanilla

Mix liquids in saucepan and heat. Do not boil! Remove from heat and add dry

ingredients and vanilla. Spread on hot cake.

No-Bake Peanut Butter Rice Krispies Cookies—Cindi Carbaugh

1 c light corn syrup 1/2 c sugar 1/2 c light brown sugar

1 1/2 c salted peanut butter 2 tsp vanilla 4 c Rice Krispies

Line a 9x13 pan with wax or parchment paper. Combine corn syrup and sugars in

lg saucepan over medium heat. Bring to a boil and remove from heat. Stir in the

peanut butter and mix well. Quickly stir in vanilla and Rice Krispies. Spread into

the lined baking pan. Cool and slice into squares.

Coconut Cream Cake—Cindi Carbaugh

1 box white cake mix + ingredients called for 1/2 c sweetened coconut

1 (15oz) can cream of coconut 8 oz cool whip, thawed

1 c sweetened or toasted coconut

Prepare cake as directed. Stir coconut into batter. Pour in a 9x13 pan and bake.

While cake is still hot, poke holes and drizzle cream of coconut over top. Chill in

refrigerator until cool. Top with cool whip and coconut.

Pineapple Orange Cake—Laura Stowe

1 pkg yellow cake mix 1/2 c unsweetened applesauce

1 can (11oz) mandarin oranges, undrained 4 egg whites

Topping:

1 can (20 oz) crushed pineapple, undrained 1 pkg instant vanilla pudding

1 8oz cool whip

In a large bowl, beat cake mix, oranges, egg whites, and applesauce on low for 2

mins. Pour in greased and floured 9x13 pan. Bake at 350 for 25-30 mins. Cool on

wire rack. In a bowl, combine pineapple and pudding mix. Fold in cool whip until

blended. Spread over cake. Refrigerate 1 hour.

Almond Joy Cheesecake—Cindi Carbaugh

Crust:

1 1/4 c choc graham cracker crumbs 1/2 c sliced almonds

1/4 tsp salt 4 tbsp unsalted butter, melted

Filling:

2 (8oz) pkg cream cheese, room temp 1/2 c sugar

3 lg eggs, room temp 1/2 tsp vanilla

1 c canned cream of coconut 1/2 tsp salt

Topping (Optional):

1/2 c canned cream of coconut 1/2 c heavy cream

12 oz semisweet chocolate, chopped toasted coconut & sliced almonds

Preheat oven to 350. Make crust: mix cracker crumbs, almonds, and salt. Stir in

melted butter until moistened. Press mixture into the bottom of a 9 in spring form

pan. Wrap outside of pan tightly with aluminum foil. Bake for 10 mins. Cool with

foil on. Make filling: Beat cream cheese and sugar on medium speed until smooth,

scraping sides as needed. Beat in eggs one at a time. Beat in vanilla, cream of

coconut and salt. (Reserve remaining cream of coconut for topping.)_ Pour filling

into crust. Transfer spring form pan to roasting pan; fill roasting pan with hot

water 1 in up side of spring form pan. Bake for 1 hour until filling is set but jiggly

in center. Remove spring form pan and foil. Let cool 1 hour before lightly covering

with plastic wrap and refrigerating at least 6 hours. Make topping: Pour cream of

coconut and heavy cream in saucepan and warm over med-low heat until

simmering. Pour mixture over chocolate and whisk until smooth. Let cool. Pour

1/2 cup-1cup topping over cheesecake. Garnish with coconut and almonds if

desired. Chill until chocolate is set, about 10 mins. Run a sharp paring knife

around pan to release sides. Slice and serve.

Blueberry Pie—Della Walters

2 9” pie crusts 6 c blueberries 1/2 tsp lemon zest

1 tbsp lemon juice 1/4c flour 1/2 c sugar

1/4 tsp cinnamon 2 tbsp butter [1 egg + 1 tbsp milk] egg wash

Prepare crust and refrigerate to chill. Mix blueberries, sugar, flour, cinnamon,

lemon zest and juice. Transfer to chilled bottom pie crust. Dot with butter. Top

with second crust. Transfer to refrigerator to chill for 30 mins. Brush pie with egg

wash and score crust. Bake at 425 for 20 mins. Reduce to 350 and bake 30-40

mins.

German Chocolate Cheesecake—Cindi Carbaugh

1 pkg German Choc cake mix—prepare batter according to directions. Set aside.

Cream Cheese Filling:

2 pkg (8oz) cream cheese, softened 1 1/2 c sugar 4 eggs, lt. beaten

Frosting:

1 c sugar 1 c evaporated milk 1/2 c butter, cubed

3 egg yokes, lt beaten 1 tsp vanilla extract 2 1/2 c flaked coconut

1 1/2 c chopped pecans

Beat cream cheese and sugar until smooth. Add eggs and beat on low to combine.

Pour half the cake batter into a greased 9x13 pan. Pour cream cheese mixture

over batter. Spoon remaining batter over top. Spread to edges. Bake at 325 for

70-75 mins or until toothpick inserted in center comes out clean. Cool for 1 hour.

Frosting: Combine sugar, milk, butter, egg yolks. Cook and stir over med-low heat

until thickened (160 degrees). Remove from heat. Stir in vanilla; fold in coconut

and pecans. Cool and forst cooled cake. Refrigerate leftovers. Serves 16.

Peanut Buster Parfait Dessert—Darla Caley

1 pkg oreo cookies, crushed (reserve 1 cup) 1/2 gal vanilla ripple ice cream

1 jar peanuts, dry roasted 1 lg cool whip

1 can choc fudge frosting

Spread oreos on bottom of 13x9 pan. Cut ice cream into squares 1/2 inch thick

and lay on top of oreos. Spread choc fudge frosting on top of ice cream. Sprinkle

peanuts on top. Spread cool whip on top of peanuts. Sprinkle reserved crushed

oreos on top. Very good anytime! Especially summer!

Ho Ho Cake (Easy Version)—Darla Caley

2 boxes Little Debbie’s HoHos 1 lg choc pudding (cook and serve)

1 lg cool whip

Layer HoHos in bottom of 9x13 pan. Cook choc pudding as directed on package

and pour over HoHos. Refrigerate. After it sets, spread cool whip on top. Optional:

sprinkle chocolate sprinkles on top. Good and easy!

Picnic Cake—Suzanne Wolbert Carbaugh

1 3/4 c flour 2 tsp baking powder 3/4 tsp salt

1 1/4 c sugar 1/2 c oleo 2/3 c milk

1 tsp vanilla 2 eggs

Combine dry ingredients. Cream oleo and sugar. Add eggs and milk gradually.

Combine wet and dry ingredients. Grease and flour 11x7 pan. Bake at 375 for 35-

40 mins. Very good for strawberry shortcake!

Cream Cheese Lemon Bars—Cindi Carbaugh

1 box lemon cake mix 1/3 c butter or margarine, softened

1 egg 8 oz cream cheese, softened

1 c powdered sugar Zest & juice of 1/2 lemon

2 eggs 1 tsp vanilla

Blend dry cake mix, butter, and 1 egg. Press in an ungreased 9x13 pan. Beat

cream cheese until smooth. Blend in powdered sugar. Add lemon zest and juice.

Reserve 1/2 cup of this mixture. Beat remaining 2 eggs, then add to remaining

cream cheese mixture with vanilla. Spread over cake mixture in pan. Bake at 350

until set, about 25-30 mins. Cool completely. Spread reserved cream cheese onto

bars. Refrigerate until firm, then cut into squares and serve. Serves 20.

Pumpkin Pie Cake (Richer Version in parentheses)—Laura Stowe

1 yellow cake mix [reserve one cup] 1 stick oleo

1 egg

Mix and press into greased 9x13 pan.

3 cups pumpkin pie mix 2 eggs (3 eggs) 2/3 c warm milk (evap. milk)

Mix and pour over bottom layer.

1 cup reserved cake mix 1/4 c sugar (1 c sugar—1/2 white, 1/2 brown)

1 tsp cinnamon 1/4 cup oleo

Mix and sprinkle. Bake at 350 for 45-50 mins. Hint: If using plain canned pumpkin,

add 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 tsp salt, and 1 1/2 tsp

cinnamon.

Fluffy Lemon Pie—Marilyn Schoder

1 graham cracker crust 1 c cold milk 8oz cool whip

1 pkg instant van. pudding mix 1 tsp lemonade drink mix

Combine pudding mix and drink mix. Add milk and whisk for 2 mins. Fold in 1/2 of

the cool whip. Pour into crust. Top with remaining cool whip. Cover and chill for 1

hour or until set. Hint: 1 tsp lemonade mix = 1 packet lemonade mix for use in a

16oz bottle of water.

Pineapple Salad—Marilyn Schoder

1 can Eagle Brand condensed milk 1 can crushed pineapple, drained

1 can cherry pie filling 1 8oz container Cool Whip

1/2 bag mini marshmallows

Mix together. Optional: Fold in sliced bananas and/or walnut pieces just before

serving.

Quick Apple Dumplings—Betty Deane Zinz

2 med Granny Smith apples 1 c sugar 1 8ct pkg crescent rolls

1 c orange juice 1/8 tsp cinnamon 1 tsp vanilla

1/4 margarine or butter 1/2 c finely chopped nuts (optional)

Peel, core, and quarter apples. Unroll crescent dough and wrap around each

section of apple. Put in greased glass dish and sprinkle with cinnamon. Combine

butter, sugar, and juice in pan and bring to a boil. Remove from heat, stir in

vanilla. Pour over apples and cover with nuts. Bake at 350 for 30 mins until golden

brown & bubbly. Apples should be tender when pierced with fork. To serve: Put

apple dumplings in bowl and spoon syrup over top. Add vanilla ice cream if

desired.

Apple-Pear Crumble Pie—Annette Carson

24 Nilla Wafers, crushed (3/4 cup) 1 lg pear, peeled and sliced

1/4 c packed brown sugar 1/3 c granulated sugar

1/4 cup butter, melted 1/4 cup flour

1 graham cracker pie crust 1/2 tsp ground cinnamon

4oz cream cheese, softened cool whip

2 lg baking apples, peeled and sliced

Mix wafer crumbs, brown sugar, and butter until well blended. Set aside. Spread

cream cheese carefully onto bottom of pie crust; sprinkle with half the crumb

mixture. Combine fruit in a large bowl. Add sugar, flour, and cinnamon. Toss to

coat. Spoon over crumb layer. Top with remaining crumb mixture. Bake for 35

mins at 375 or until fruit is tender and crust is lightly browned. Cool and serve

with cool whip.

Brownies from Cake Mix—Betty Deane Zinz

1 box devil’s food cake mix 1 egg

3/4 cup water (more as needed) 1/2 cup chopped nuts

Mix egg, water, and nuts in a bowl. Add cake mix. If batter needs more water, add

1 tsp at a time. Batter will be thick; do not over mix. Bake at 350 for 20-25 mins.

Apple Crisp—LeAnne Davis

1 c flour 1 egg pinch of salt 4-5 lg apples

3/4 c oleo, melted 3/4 c+ 1 tbsp sugar 1 c sugar

Slice 4-5 apples in bottom of cake pan. Sprinkle 3/4 c +1 tbsp sugar over and let

stand. Mix remaining ingredients and spread over apples. Bake at 350 for 40 mins.

Twinkie Cake—LeAnne Davis

1 yellow or choc moist cake mix 1/4 oil (or sub 1/4 c applesauce)

1 box van. instant pudding 1 1/2 c milk

Mix together and pour 1/2 into greased and floured cookie sheet and 1/2 into 2nd

cookie sheet that has been lined with wax paper. Bake at 350 for 10-15 mins.

Icing:

1 1/2 c milk 3 tbsp cornstarch

Heat until thickened (almost a paste).

1/2 c butter 1 c sugar

1/2 c crisco 1 tsp vanilla

Mix with cooled milk and cornstarch. Spread on one layer, place other cake layer

on top.

Dirt Dessert—LeAnne Davis

3 c milk 1 (20oz) pkg Oreos

1 (8oz) cont. cool whip 2 (31/2 oz) pkg vanilla instant pudding

2 c confectioners sugar 1 (8oz) pkg cream cheese, softened

Crush cookies; set aside. Mix pudding with milk. Cream together cream cheese

and conf. sugar. Combine with pudding. Fold in cool whip. Press cookie crumbs in

9x13 pan, reserving some. Top with cream cheese mixture. Sprinkle reserved

crumbs on top. Hint: This is better if you mix a day or two ahead so the cookie

mixture will absorb the cream cheese mixture.

Old-Fashioned Soft Molasses Cookies—LeAnne Carbaugh Davis

8 c flour 3 c molasses 4 tsp baking soda

1 c lard, melted 1/2 tsp salt 1/2 c butter, melted

1 tbsp ginger 10 tbsp boiling water 1 tsp cinnamon

Combine 4 cups flour, salt, baking powder, and spices. Combine molasses, melted

shortening, and boiling water. Add remaining flour. Let stand in cool place 1 hour.

Turn onto lightly floured surface. Roll 1/4 inch thick and cut out. Sprinkle with

sugar and bake at 350 for 15 mins.

Blueberry Crisp—Suzanne Wolbert Carbaugh

3 c Blueberries 1/2 c sugar 1 tbsp flour

3 tbsp margarine 1/4 c brown sugar 1/4 c flour

3/4 c oats

Place blueberries in small, greased baking dish. Sprinkle with white sugar and

flour. Cream remaining ingredients together and sprinkle on top of blueberries.

Bake at 375 for 40 mins. Hint: Double or triple recipe for best results.

Brownies—Suzanne Wolbert Carbaugh

1 c butter 4 eggs 1/2 tsp baking powder

2 tsp vanilla 2 c sugar 12 tbsp cocoa

1 3/4 c flour 1/2 tsp salt

Melt butter and cocoa together. Beat eggs; add sugar and cocoa mixture, then dry

ingredients and vanilla. Bake at 350 until toothpick inserted comes out clean.

Curt’s Favorite Cocoa Fudge Cupcakes—Suzanne Wolbert Carbaugh

1/2 c butter 2 c flour 1/2 c cocoa

2 c sugar 1 c water 1 tsp baking soda

2 eggs 1/2 tsp vanilla 1/2 c buttermilk

Combine butter, cocoa, and water in saucepan. Bring to a boil over med heat,

stirring constantly. Remove from heat and allow to cool. Mix flour, sugar, and

baking soda together. Add butter mixture to dry ingredients and mix well. Beat in

eggs, vanilla, and buttermilk until smooth. Pour into cupcake pans and bake at

350 for 15 mins.

Big Valentine Cookie—L eAnne Carbaugh Davis

1 (18oz) pkg Nestle Toll House refrigerated cookie dough (any type)

Decorator icing (optional)

Valentine’s candies (optional)

Melted chocolate (optional)

Shape entire package of cookie dough into a heart shape on a greased baking

sheet. Bake according to package, adding 3-4 mins. Cool on sheet for 1 min;

carefully loosen cookie and cool completely on sheet. Decorate with candies,

icing, and melted chocolate.

Miscellaneous

Play Dough—Carol Stowe 1 cup flour 1 cup water 1 teas. Cream of Tartar 1 Tbsp. oil ½ Cup Salt Food Coloring Mix with the color of your choice. Heat on low temperature on stove, stirring constantly. Will thicken to desired consistency.

Dog Treats—Marilyn Schoder

1/2 c cornmeal 4 tbsp oil

2/3 c water or broth 2 c whole wheat flour

Mix ingredients well. Roll 1/4 inch thick. Cut into shapes with cutters. Baste with

additional broth. Bake on foil covered sheet at 350 degrees for 35-40 mins.

Spiced Mixed Nuts—Beth Salisbury

1 egg white 1/2 c sugar

1 tsp cold water 1/2 tsp cinnamon

1 lb mixed shelled nuts 1/4 tsp salt

(walnuts, almonds, pecans)

Preheat oven to 225 degrees. Butter cookie sheet. In a bowl, beat eggs white with

water until bubbly. Add nuts and mix until coated. In a separate bowl, stire

together sugar, cinnamon, and salt. Add nuts and toss until coated. Arrange

evenly over cookie sheet and bake for 1 hour, stirring every 15 mins.

Beth’s Homemade Noodles—Beth Salisbury

1 1/2 c Bisquick 1 extra large egg

3/4 c water

Mix all ingredients together. Flour table and roll out dough. Cut and cook

immediately or let dry to cook later. Cook noodles in broth for about 30 mins.

Strawberry Punch—LeAnne Davis

1 lg can frozen orange juice concentrate 1 lg pkg frozen strawberries

9 cups water 1 pkg strawberry Kool-Aid

2 cups sugar

Mix ingredients in large container and freeze, preferably in ring molds, Cool Whip

containers, etc. When ready to use, place frozen ring in punch bowl and pour over

2 bottles of Squirt, 7-Up or ginger ale.

Orange Punch—LeAnne Davis

2 pkg orange Kool-Aid 1 qt ginger ale

2 cups sugar 1 qt orange sherbet

2 qt water 1 (46 oz) can unsweetened pineapple juice

Mix Kool-Aid, sugar, water, pineapple juice, and ginger ale. Add sherbet to

mixture. Five batches will serve 155 people.

Homemade Hot Chocolate—LeAnne Davis

1 lb Nesquik 6 oz powdered coffer creamer

5 (1 qt) env. Carnation instant milk 1 c. sugar & 1/2 tsp salt

Mix all ingredients together. Use 1/4 cup powder for one cup of hot chocolate.

Dill Pickles—LeAnne Davis

1 clove garlic 1 large sprig dill

1 small red hot pepper or seeds 1/4 tsp alum in each qt. jar

Fill jar with whole or large quartered cucumbers. Add ingredients (more to taste).

Add boiling brine of 1 cup pickling salt (NOT table salt), 1 qt white vinegar, and 3

qts water. Seal immediately. Hint: I usually set my jars in a canner of hot water

and make sure they are heated through so they seal. Do not boil.

Crab Meat Spread—Betty Deane Zinz

16 oz imitation crab meat 8 oz miracle whip/mayo

8 oz cream cheese garlic powder

chopped green onion Lemon pepper to taste

Mix crab, mayo, and cream cheese. Add garlic, onion, and lemon pepper to taste.

Wonderful when served on Ritz crackers.

Spicy Sweet Carrots—Suzanne Wolbert Carbaugh

2 tbsp oleo 3 tbsp brown sugar

1/4 tsp ginger 6 medium carrots, sliced

1/4 tsp cinnamon

In a medium saucepan, combine all ingredients. Cover and cook, stirring

occasionally for 30 mins or until tender. Serves 4.

Apple Butter—Mary Carbaugh

9 cups apple sauce 5 cups sugar

cinnamon to taste

Put in crock pot on low and cook all night. Enjoy on your morning toast!

Freezer Corn—Mary Carbaugh

20 cups corn 5 cups ice water

1/4 cup salt 1/4-3/4 cup sugar

Mix well and put in freezer bags. No blanching required.

Caramel Corn (Cracker Jack Taste)—Sandra Walters

3 qts popped popcorn 2 sticks oleo

2 cups brown sugar 1/2 cup corn syrup

Mix all ingredients except popcorn and boil for 5 mins. Remove from heat and

add 1/2 baking soda. Pour over popcorn using wooden spoon or spatula to mix.

Put in over for 1 hour at 250 degrees. Stire every 15 mins to coat. Let cool for 1

hour and bag.

Easy Homemade Caramel—Cindi Carbaugh

Unopened can of condensed milk + 8 hours on low (completely submerged in

water) in the crock pot. Cool down in the fridge. This is the best caramel I’ve ever

had, let alone made! It’s so easy! Need to try this! Be sure to keep can covered in

water and remove paper label from can before cooking. Great for dipping apple

slices!