Double Chocolate Zucchini Bread

Claire Brown

Ingredients
2 C zucchini, shredded
1 1/2 C flour
1/2 C cocoa
1 1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 C brown sugar
2 eggs
1/4 C vegetable oil
1/2 C applesauce
1 tsp. vanilla
3/4 C chocolate chips

Directions
1. Preheat oven to 350 degrees. Spray an 8x4x2 1/2″ loaf pan.
2. Using a cloth or paper towels, squeeze the zucchini to remove most of the moisture.
3. In a large bowl, whisk together flour, cocoa, baking soda, salt and cinnamon. Add the brown sugar, eggs, oil, applesauce and vanilla. Mix to combine. Sit in the zucchini, then fold in the chocolate chips. Transfer the batter into the prepared pan. Bake for 60-70 minutes or until a tooth pick come out clean.
4. Let cool for 30 minutes then transfer to a wire rack to cool completely. You must let it cool completely before cutting. The bread will finish cooking during the cool down period

White Chocolate Apricot Swirl Cheesecake

Claire Brown

Ingredients
1 C graham cracker crumbs
1/2 C ground almonds
1/4 C sugar
1/4 C butter, melted
3 (8 oz.) packages of cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 large eggs
1 1/2 C white chocolate baking chips, melted
1 tsp vanilla
1 (15 oz. can apricot halves, drained

Directions
1. Preheat oven to 350 degrees. Coat the bottom of a 9″ springform pan with non-stick cooking spray.
2. Mix graham cracker crumbs, almonds, sugar and butter in a small bowl until evenly moistened. Press firmly into the bottom of prepared pan.
3. Beat cream cheese until fluffy, blend in sweetened condensed milk. Add eggs, melted white chocolate and vanilla until smooth. Pour over crust.
4. Place apricots into a good processor or blender. Process until smooth. Place small spoonful’s of the apricot puree over the top of cream cheese mixture. Swirl with the tip of a knife to make a marbled appearance.
5. Bake for 50-60 minutes or until edges are puffed and golden. The center will not be completely set. Cool completely on a wire rack. Chill thoroughly before serving.

Lillian’s Cookies

Lillian Hutchinson

Lillian was our step-Grandmother and she was a wonderful woman. Unfortunately, our Grandfather, Happoo, died 8 months after their marriage, but we were lucky that Lillian still stayed in our lives for many more years. She treated all of as her grandchildren, and there was a lot of us! She always had these cookies when we visited her and I was so excited to get the recipe to share.

Ingredients
1 1/2 C flour
1 tsp. soda
3/4 tsp. salt
1 C sugar
1 egg
1/2 C butter
1 tsp vanilla
colored sprinkles. Whatever color you like.

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk the flour, soda and salt together. Set aside.
3. In a large bowl, cream together butter and sugar, add egg then add vanilla. Mix dry ingredients into creamed mixture.
4. Roll dough into a log and slice into 1/8″ slices. Place onto cookie sheet and sprinkle just a few sprinkles onto the center.
5. Bake for 8-10 minutes or until very lightly browned.

note: You can refrigerate the dough before or after slicing if you need to.

Buttered Crisp

Claire Brown

Ingredients
40 Keebler Club Crackers
sliced almonds or chopped pecans
1 C butter
2/3 C sugar

Directions
1. Preheat oven to 300. Line a cookie sheet with aluminum foil.
2. Place cracker in a single layer on the cookie sheet. Sprinkle with nuts. Set aside.
3. In saucepan, melt butter. Add sugar to melted butter. Bring to a boil and cook for 5 minutes or until mixture starts to thicken; do not overcook. Pour over crackers and nuts.
4. Bake for 15-20 minutes. Allow to cool; break into pieces. Store in airtight container in refrigerator.

Sausage Brazil Nut Stuffing

Chris Delisle

This dressing has been in my husbands family for years.

Ingredients
12 oz. package herb stuffing mix
1 large onion, chopped
1 1/2 C chopped celery
1/2 roll of regular ground sausage, like Jimmy Deans
2-4 Tbsp. butter, depending on how much grease is is left behind after browning the sausage
1/2 tsp. allspice seasoning
1 tsp sage
1 1/2 C ground brazil nuts ( I used a food processor. My husband used a meat grinder growing up. Whichever is fine)
2 C chicken broth, or more if you like more moist stuffing

Directions
1. Preheat oven to 325 degrees. Butter a 9×13.
2. In a skillet, begin to brown the sausage. When partially browned, add butter, onion and celery. Cook until sausage is cooked and vegetables are tender.
3. In a large bowl, combine the stuffing mix, nuts, allspice and sage. Add broth and sausage mixture. Taste the mixture and adjust seasonings as needed.
4. Spoon mixture into prepared pan. Bake for 20 – 30 minutes or until mixture is hot.

Do-Nuts

App & Osborne Family Cookbook 2004
Evelyn App

2 cakes yeast
1 C lukewarm water
1 C milk heated to room temperature
2/3 C sugar
1 stick oleo (margarine)
1 tsp. salt
2 eggs
7 C sifted flour

Directions
1. There weren’t any directions in the cook book. So I will try to write them.
2. In a large bowl, combine yeast, water and milk. Let stand until yeast has bloomed. Mix in sugar and let stand for an additional 5 minutes. Mix in margarine and salt. Beat in eggs, one at a time.
3. Beat in flour, one cup at a time. Once all the flour is incorporated, turn mixture onto a floured surface and knead for 2 minutes or until smooth.
4. In a oiled bowl, let rise until double in size. Roll out to 1/4″ thickness and using a doughnut cutter or round cutter, cut out doughnuts. Making sure to cut the center out. Let rise again for another 45 minutes.
5. In large heavy pan, heat 1″ of oil to 375 degrees. Fry doughnuts a few at a time, browning each side. Place on paper towels to drain.

Note from Evelyn:
Mom would make these do-nuts and all the kids would gather around her and eat them as fast as she could fry them and dip them in sugar glaze. They were so good!

Note 2: I made these with instant yeast and after step 3, put them in the fridge overnight. In the morning, let rise until double. Then roll out to 1/4″ thickness and follow step 5.

Family Cream Cheese Dip

Chris Delisle

Ingredients
8 oz. cream cheese, softened
1 Tbsp. Old English Cheese
1 Tbsp. milk, enough to get the consistence you like
1 1/2 tsp. mayonnaise
1 tsp. Worcestershire sauce, more or less to suit your taste
2 green onions, white and green part, chopped
3 cloves garlic, minced
1/2 tsp. salt

Directions
1. In medium bowl, mix cream cheese, Old English cheese and milk Mix in remaining ingredients.
2. Put in fridge to let the flavors meld. The mixture should set a couple of hours at least.
3. Serve with potato chips, crackers, carrots and celery.

Jello Pimento Salad

Susan Delisle

Ingredients
1 small package Jello
1 small jar pimentos
1 small can crushed pineapple, undrained
1 small carton cottage cheese (8 oz.)
1 1/2 C Cool Whip, thawed

Directions
1. In a small saucepan, combine pineapple and pimento. Heat to boiling. Remove from heat and mix in Jello. Set the pan in sink in cool water. Let cool about 5 minutes. Don’t let it cool too long or the mixture will begin to set.
2. Remove from sink; add in cottage cheese and Cool Whip. Mix well and transfer to bowl. Put in refrigerator overnight to set.

Basic Stuffing

Susanne Delisle
I have made this for decades. I love a good basic dressing; no meat, just bread and seasonings. This can easily be made vegetarian by switching out the chicken broth with vegetable broth.

Ingredients
2 Tbsp. butter
2 Tbsp. olive oil
2 large onions, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 medium carrots, coarsely shredded (1 cup)
1 C sour cream
10-12 oz. plain stuffing mix
1/2 C chopped fresh parsley
2 tsp. rubbed sage
1 tsp poultry seasoning
1/4 tsp pepper
1 C chicken broth

Directions
1. Preheat oven to 350 degrees.
2. Melt butter with olive oil in large skillet over medium heat. Add onion, celery and carrot; saute 8-10 minutes until vegetables are soft. Remove from heat and stir in sour cream.
3. Combine vegetable mixture, stuffing bread, parsley, sage poultry seasoning and pepper in a large bowl. Pour broth over and toss together until well combined. Spoon into 9×13 pan and cover with aluminum foil.
4. Bake for 35 minutes or until heated through.

Quick Mix Coffee Cake

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 beaten egg
1/2 C sugar
1/2 C milk
1 C Homemade Bisquick (see link below)

Topping
1/4 C brown sugar
1 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. butter
1/2 C chopped nuts

Directions
1. Preheat oven to 375 degrees. Grease 8×8 pan.
2. Mix egg, sugar and milk. Add homemade Bisquick. Mix well and pour into prepared pan. Set aside.
3. Mix topping mixture till crumbly. Sprinkle on top of mixture in pan.
4. Bake for 20-25 minutes.

note: Homemade “Bisquick” 2