Fall Recipe from Diane Sokolowski Pumpkin Cake
FOR THE CAKE
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup (1 stick) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 large eggs
tsp. pure vanilla extract
1 (15-oz.) can pumpkin puree
1. Preheat oven to 350°. Line a 9”x 13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. 2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined. Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
FOR THE FROSTING 1 (8-oz.) block cream cheese, softened 4 tbsp. butter, softened 2 cups powdered sugar 1 tsp. pure vanilla extract Crushed gingersnaps for garnish
In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla. Lift cake out of pan by parchment paper and place on serving platter or cutting board removing the paper. Frost cake using an offset spatula and top with crushed gingersnaps.
Back to School Lunch Ideas
PBJ on a Stick
• 2 peanut butter and jelly sandwiches
• 4 wooden skewers (5 to 6 inches)
• 1 cup seedless red or green grapes
• 1 small banana, sliced
• Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer
. Place in container or baggie.
Fun Summer Recipe for Kids Icebox Sandwich
• 1 package (3.4 ounces) instant vanilla pudding mix •
2 cups cold milk •
2 cups whipped topping •
1 cup miniature semisweet chocolate chips •
24 whole graham crackers, halved
• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips.
• Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic wrap; freeze until firm, about 1 hour. Serve sandwiches frozen.
Try it with other pudding flavors like chocolate, pistachio, butterscotch or Oreo. You could add mini M&M’s, marshmallows, or chopped Oreo cookies, or whatever your favorite is.
Bar-B Que Pulled Pork
In a crock pot place 2 pork tenderloins. Pour in one bottle of coke and one bottle of your favorite barbeque sauce. (I use Sweet Baby Rays Honey BBQ).
Let it cook for 6 – 7 hours, stirring occasionally. Pull the pork apart and add ½ cup more of BBQ sauce and let it cook for another 30 minutes. Then it’s ready to place on a bun and enjoy.
6 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots 3/4 cup mayonnaise
3 tbsp apple cider vinegar
1 tbsp mustard -
optional 1/2 tsp salt 1/4 tsp freshly ground black pepper
Place the cabbage and carrots in a very large mixing bowl.
In a small bowl, whisk to combine the mayonnaise, apple cider vinegar, mustard if using, salt, and pepper.
Pour the dressing all over the cabbage and toss well to combine.
RECIPES FROM CHURCH MEMBERS… Ernie Warren
Sea Salt Caramel Chocolate Chips
½ Cup Butter (Softened)
¾ Cup Light Brown Sugar
½ Cup Sugar
1 tsp. Vanilla
1 ½ Cup Flour
½ Cup Hershey’s Cocoa
½ tsp. Baking Soda
¼ tsp. Salt
1 2/3 cup Hershey’s Sea Salt Caramel baking chips
1. Heat oven to 350. Line cookie sheet with parchment paper
2. Beat butter, brown sugar, sugar, and vanilla in a large bowl until well blended. Add eggs, beat well. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture, blending well. Stir in caramel chips. Drop by rounded teaspoons onto prepared cookie sheet.
3. Bake 7 to 9 minutes or until cookie is set. Do not overbake. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 2 to 3 dozen depending on cookie size.
RECIPES from CHURCH MEMBERS… Marcia Albrecht
Chicken/Turkey Club Ring
2 8-oz packages refrigerated crescent rolls
3 cups chopped cooked chicken or turkey
4 slices of crisp bacon, chopped
1 cup shredded Swiss Cheese
1/3 cup mayonnaise
1 tsp Dijon Mustard
2 tbsp snipped fresh parsley
Preheat Oven to 375F.
In bowl, combine chicken, bacon, 1 cup of the cheese, mayonnaise, mustard, parsley; mix well.
Unroll crescent rolls; separate into 16 triangles.
Arrange 8 triangles in a circle on the Large Round Pizza pan with the ends 3 inches from the edge of the pan and points towards the outside. (points will extend off the edge of the pan). Arrange remaining triangles in the center of the pan, matching wide ends with triangles already in place. (points will overlap in center)
Press down on seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles. Spoon filing evenly over dough in a continuous circle.
Beginning with last triangle placed in the center of pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling covering point of previous triangle. (filling will show) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
Bake 25-30 minutes or until golden brown.
RECIPES from CHURCH MEMBERS…
Rosa Marina Salad
Submitted by Diane Sokolowski
1 (16 ounce) box Rosa Marina (orzo) pasta
2 (15 ounce) cans mandarin oranges, drained and juice reserved
1 (16 ounce) can pineapple chunks, drained with juice reserved
3/4 cup white sugar
2 large eggs
3 tablespoons all-purpose flour
1 (16 ounce) container whipped topping (such as Cool Whip)
1 jar of cherries (optional – for garnish)
Bring a large pot of lightly salted water to a boil.
Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes.
Drain and transfer to a large bowl.
Combine sugar, eggs, flour in a saucepan over medium heat.
Stirring often, bring to a boil.
Add 2 cups of the reserved juice and continue stirring and bring to a boil.
Pour cooked sauce over the orzo pasta, stirring well to incorporate. Cover with lid or foil and store in the refrigerator overnight.
Store the pineapple and mandarin oranges in a container in the refrigerator overnight.
The next day, drain excess juice from mandarin oranges and pineapple in bowl, mix into the orzo mixture adding the whipped topping. Stir well.
Top with cherries and walnuts if desired.
RECIPES from CHURCH MEMBERS…
Crock Pot Chicken Wing Dip Recipe submitted by: Carol DeLong
Carol made this dip for a January Coffee Hour, and was asked to make it again for the UMMen’s Club Halfway Night. It was a hit both times!
3-4 boneless, skinless chicken breasts-cooked
2 (8 oz.) packages of cream cheese- softened to room temperature
6 oz. of hot sauce
1 bottle of ranch dressing
2 cups of cheddar cheese
Directions: Cook chicken breasts and then cut or shred chicken. Add to crock pot. Add hot sauce to chicken until all is covered (you may add more hot sauce if you like). Add cream cheese. Add bottle of ranch dressing. Set crock pot on low for 2-3 hours. Add 2 cups of cheddar cheese ½ hour before serving. Serve with corn chips like Scoops.
~~~~~~~~~~~~~~ Gator Chili Recipe submitted by: Ernie Warren
Ernie made this chili and served it at UMMen’s Club Halfway Night. A success – the recipe was requested for this newsletter!
1 lb alligator andouille sausage (bulk or links may be purchased at Scriba Meats)
1 TBSP Chili Powder
½ tsp crushed red pepper (can be omitted)
½ tsp salt
1 pint tomatoes
1 14 oz can great northern beans
1 14 oz can dark red kidney beans
½ bag pepper and onion mix (frozen)
Directions: Cook sausage until done breaking into chunks (if using links remove skin). Meanwhile combine canned tomatoes, beans, seasonings, and pepper and onion mix. Place all in a crockpot and cook on low for 6 hrs. or so. Serve with choice of bread, biscuits, or rolls.
RECIPE CORNER: These cookies are from the kitchen of Fern Craner (Muriel DeLong’s mother). Muriel made these cookies recently to share at a recent coffee hour. The recipe will work well for heart shaped Valentine’s Day cookies. Thanks for sharing Muriel!
Old Fashioned Sugar Cookies
Preheat oven to 375 degrees.
Cream together in a large bowl:
1 cup shortening---butter flavored Crisco works really well.
2 cups sugar
1 tsp. Vanilla
1 cup sour cream
In another bowl combine:
4 to 5 cups flour. (Drop cookies only need 4 cups, Cut-outs need 5 cups)
1 tsp baking soda
2 tsp baking powder
½ tsp salt
Add to first mixture gradually until all blended. Cover dough with plastic wrap placing the wrap air tightly on the dough.
RECIPE CORNER : As temperature drop, stoves heat up. Thank you to Pastor Grace for sharing this soup recipe – one that has also been served at Monday’s Meal. HAMBURGER SOUP
2 lb ground beef ½ tsp salt
¼ tsp pepper ¼ tsp oregano
¼ tsp basil dash nutmeg
1/8 tsp savory 1- 8 oz can tomato paste
1 TBSP Soy Sauce 1 C sliced celery
¼ C celery leaves in large pieces 1 C sliced carrots
1 C green beans or 1/3 C split peas Potato’s or
1 C elbow macaroni Optional: ½ head cauliflower, chopped
Optional: ½ bay leaf
Brown ground beef in large pot. Add 6 C water, tomato paste and soy sauce. Simmer 15 minutes. Add celery, celery leaves, and carrots. Cook an additional 30 minutes. Add beans or peas, potatoes or macaroni. Simmer 30 minutes
RECIPE CORNER: This seasonal recipe comes to us from Diane Sokolowski, who says, “This gingersnap cookie recipe is from my great grandmother, Ida Davis. A favorite that I make every Christmas Gingersnaps
2 cups shortening
4 tsp. ginger
2 cups sugar
4 tsp. baking soda
2 tsp. cinnamon
8 Tbsp dark molasses
2 tsp. cloves
4 cups flour
1 tsp. salt
In a bowl or electric mixer, mix shortening, sugar, eggs and molasses together. Add flour, ginger, soda, cinnamon, cloves and salt. Mix well. Roll dough into 1" balls and place on cookie sheet 2 inches apart. Bake at 325 degrees for 10 - 12 minutes. Cool on cookie sheet for 10 minutes then transfer to wax paper to continue cooling.
RECIPE CORNER: The chilly days upon us mean that it is time to pull out our crockpots. Ernie Warren shares this hearty crock pot recipe and reports, “It is a good recipe and makes enough for several meals with two people or a pot-luck dinner.”
Pasta Fagioli in the Crockpot By Ernie Warren
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 tsp Oregano
2 tsp Pepper
5 tsp Parsley
1 tsp Tabasco sauce (optional)
1 (20 oz) jar spaghetti sauce
8 oz Pasta
Brown ground beef in a skillet. Drain fat from beef and add to crock-pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes. Serve with a nice crisp green salad and some garlic bread.
RECIPE CORNER: This seasonal cake will be the dessert served at the DINNER~to ~GO, at the church, on Friday, October 26.
1 cup sugar
1 ½ cups sweetened plain applesauce 1/2 cup butter
½ teaspoon nutmeg
2 cups flour
1 teaspoon cinnamon
2 tsp baking soda
1 teaspoon cloves
Mix well with mixer. Pour into 9x13 greased pan. Bake on 350 until cake springs back. (Approx. 35 minutes). Sprinkle confectioners’ sugar on top
RECIPE CORNER: Italian Apple Fritters Clara Tagliareni Fortier
1 cup flour
1/2 cup milk
¼ cup sugar
2 egg whites
1 ¼ tsp. baking powder
1/8 tsp salt
2 beaten egg yolks
Peel and core 3 medium apples; slice crosswise into ¼ inch rings. Prepare batter by sifting together flour, sugar, baking powder and salt. Combine yolks and milk; stir into dry ingredients. Beat egg whites until stiff peaks form and fold into flour mixture. Dip fruit into batter, one piece at a time. Cook in hot oil (375 degrees) for 2-3 minutes, turning once. Drain. Sprinkle with powdered sugar. Serve immediately. Makes about 32. This recipe appeared in the cookbook, “Know Your Apples”, which was compiled by the Alumni Association of Mexico Academy and Central School for the school scholarship fund.
RECIPE CORNER: This recipe comes to us from the recipe collection of the late Jeannette Backus, who was a long-time, devoted member of our church.
Heavenly “5 Cup” Salad
1 cup each: Marshmallows, small Mandarin oranges , Coconut , Sour Cream, and Crushed pineapple drained.
Combine ingredients. Make one day ahead. Keep refrigerated.
RECIPE CORNER: Hot German pasta salad takes a fun spin on hot German potato salad. Chuck Parker Sr. shares this recipe from “NYS Conservation Officer's Cookbook.” Hot German Pasta Salad
2 cups (8oz.) shell or elbow macaroni, uncooked
1 teaspoon salt
6 slices bacon
¼ teaspoon celery seed
1/3 cup chopped onion
1/8 teaspoon pepper
1 Tablespoon flour
1/8 cup apple cider vinegar
1 Tablespoon sugar
¼ cup water
Cook pasta; drain well. While pasta is cooking, fry bacon until crisp; drain. Cook and stir onion in bacon fat until tender, but not browned. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat until mixture begins to boil. Remove from heat. Stir in vinegar and water. Return to medium heat; stir constantly, until mixture comes to a boil. Boil and stir for 1 minute; remove from heat. Crumble bacon, and add with warm, drained pasta to hot dressing. Cook, stirring gently, until pasta is coated and heated through. Serve hot. “NYS Conservation Officer’s Cookbook”
RECIPE CORNER: With rhubarb in season, Nellie Robert’s recipe on page 116 of our church cookbook, “Treasures from Heaven”, is just right!
Rhubarb Peach Pie
2 cups peaches
¼ cup orange juice
2 cups rhubarb
2 Tablespoons butter
1 cup sugar
1 beaten egg
3 Tablespoons quick-cooking tapioca Granulated sugar
Combine peaches, rhubarb, 1 cup sugar, tapioca, orange juice, melted butter and let stand for 15 minutes. Pour into unbaked pie crust, cover with remaining crust. Brush beaten egg over crust and bake for 35 minutes at 375 degrees.
RECIPE CORNER: This recipe, from the kitchen of Lucy Emery, of Mexico, makes a pretty dish for a dinner table in springtime - and it tastes as good as it looks.
1 can condensed milk
1 can cherry pie filling
1 large can crushed pineapple, semi-drained
1 container Cool Whip
Place the condensed milk in a mixing bowl. Fold in the cherry pie filling. Fold in the crushed pineapple. Finally, slowly fold in the Cool Whip. Refrigerate overnight and serve.
Recipe Corner: Straight from the kitchen of Barb Lighthall!
HOT CROSS BUNS
1 cup sugar 2 cups of milk
1 tsp. salt 1 cup butter or margari
1 tsp. cinnamon 2 large eggs
3 pkg active dry yeast 1/3 cup citron (optional)
8 – 9 cups flour ½ cup currants or raisins
In a 2 quart saucepan slowly warm milk and butter to 120 to 130 degrees F. Butter does not need to melt. In a large mixer bowl combine sugar, salt, cinnamon, yeast and 2 cups of flour. With mixer on low speed gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes scraping bowl with rubber spatula. Beat in eggs and 2 cups of flour continue beating for 2 minutes. With a spoon, stir in enough additional flour (about 4 ¼ cups) to make a soft dough. Turn dough on lightly floured surface; add currants and citron, knead until smooth and elastic, about 10 minutes. Shape into a large ball, turn over in a large greased bowl to grease top. Cover; let rise in warm place until dough is doubled, about 1 hour. Punch dough down on lightly floured surface, divide into 24 pieces shape into balls; place evenly in pans. With scissors cut a small cross in the top of each bun. Cover with towel and let rise until double, about 1 hour. Preheat oven to 350 degrees. Bake 30 minutes or until brown. In a small bowl mix 1 ½ cups confectioners’ sugar, 2 tbsp. milk, 2 tbsp. butter, softened, ¼ tsp. lemon flavoring, adding more sugar or water to make icing thin enough to spread. Let buns cool for about 20 minutes then spread icing in the cross cuts on the buns
MARCH 2018 RECIPE CORNER:
This recipe, for the month of St. Patrick’s Day, gives a tip of the hat to the Irish. But, the history of the actual Reuben sandwich is debatable. As reported by: www.nydailynews.com, “Bringing together Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese, and Russian dressing, the sandwich was created in 1914 at Manhattan's now-defunct Reuben's Delicatessen, according to legend.”
REUBEN LOAF – Helen Murray, “Treasures from Heaven” Cookbook, Page 88
2 beaten eggs 1 – 8 ounce can sauerkraut, drained and chopped
2 cups soft bread crumbs (2 ½ slices bread) ½ teaspoon caraway seed
2 teaspoons parsley 1 cup shredded Swiss cheese
1 small clove garlic, minced 3 slices Swiss cheese, cut diagonally
2 – 12 ounce cans corned beef, finely chopped
Combine eggs, bread, parsley and garlic. Stir in corned beef, mix well. On foil or wax paper, pat mixture into a 10 x 10 inch square. Combine sauerkraut, caraway and shredded cheese. Mound in center of corned beef. Wrap meat around sauerkraut mixture forming loaf. Seal seams and ends. Place loaf in greased 13 x 9 inch baking pan. Bake at 350 degrees for 45 minutes. Top with cheese triangles, bake 5 minutes more. Makes 8 servings.
RECIPE CORNER: It is the season to warm up with chili! Sue Morton is sharing her recipe for chili made in the crock pot, which can also be found in our church cookbook “Treasures from Heaven.” This chili will be served at the UMMen’s
Halfway Night. Come and enj
CROCK POT CHILI
Drain kidney beans. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10-12 hours. HIGH for 5-6 hours.
RECIPE CORNER: Our recipe this month is for a colorful, and nutritious,pizza snack that Muriel DeLong created and served at a recent coffee hour following worship.
Thanks for cooking and for sharing Muriel!
VEGGIE PIZZA SNACK