Recipes from Events

 See below for recipes used by the volunteers who provide refreshments for our events!

 

June 2020:  Cookies of the World

Our June 2020 Online Summer Library Program features local bakers each presenting one special cookie recipe.

Lois Creech bakes Spritz Cookies

 

 
Norma Beaver bakes Rhubarb Cookies
Brandi Cellan bakes Kringla

 
Jeanne Handeland makes Peanut Butter Balls

 

 

June 2016:  Gitchie Girl Author Event

Peanut Butter Fingers by Liza Baker

  • 1/2 cup brown sugar
  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1 cup flour
  • 1/3 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup oatmeal

 

Mix together.  Bake in 9x13 pan at 350 degrees for 15-20 minutes.  Sprinkle out of oven with 1 cup chocolate chips & spread.  When cool, frost with 2 tablespoons butter or margarine, 1/3 cup peanut butter, 3 tablespoons milk, and 1.5-2 cups powdered sugar.

 

September 2015:  Alzheimer's Disease Program

Pumpkin Bars by Marsha Sunde

  • 4 eggs well beaten
  • 2 cups white sugar
  • 1.5 cups oil
  • 2 cups flour
  • 2 tsps. soda
  • 2 tsps cinnamon
  • 1 tsp. salt

Mix well.  Add 1 can pumpkin mix & 1 tsp. vanilla.  Bake at 350 degrees for 20 minutes.

Frosting:

  • 1 (8 oz.) cream cheese softened
  • 1 tsp. vanilla
  • enough powdered sugar to thicken
  • 1 cup nuts, optional

 

June 2015:  Iowa's Hidden Treasures

Chocolate Revel Bars by Linda Gommels

  • 1 cup butter or margarine
  • 2 cups light brown sugar
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 2.5 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups quick cooking oatmeal

 

Filling:

  • One 12-oz. package chocolate chips
  • 1 can sweetened condensed milk
  • 1 cup butterscotch chips
  • 2 tsp. butter
  • 1/4 tsp. salt
  • 2 tsp. vanilla

 

Cream butter and sugar, mix in eggs and vanilla.  Add dry ingredients to creamed mixture.  Spread 2/3 in a 10x15 greased pan.  9x13 is okay also.  Spread with filling that has been melted over double boiler.  Dot with rest of oatmeal.  Bake at 350 degrees for 25-30 minutes.  Note:  I use dark chocolate.  Make sure the chips are all melted.  I melt it all very slowly.  Don't over bake!  :) 

 

April 2015:  Friends of the Library Annual Meeting

 

Mexican Pinwheel Rollups by Joan Nims

Mix together:

  • 8 oz. cream cheese (I used the 1/3 less fat)
  • 8 oz. sour cream
  • 1 small can green chilies, drained
  • 1 small can chopped black olives
  • onion (I used dried chopped onion.) to taste
  • 1 bag Mexican shredded cheese
  • salsa (I'm guessing I used about 1 cup.)


Spread on 8 large tortillas & roll up. Refrigerate for at least 1 hour, then cut in approx. 1" pieces. The ends won't have much for filling, so I don't put those on the plate. The recipe should make at least 50 roll-ups.


 

February 2015:  Library Board / County Supervisors Joint Meeting

 

Carmalita Bars by Lesa Nauss

Crust:

  • 1 C. flour
  • 3/14 C. brown sugar
  • 1/2 t. soda
  • 3/4/ C. melted butter
  • 1 C. quick oats
  • 1/4 t. salt

Filling:

  • 1 C. chocolate chips
  • 1/2 C. chopped pecans
  • 3 Tblsp. flour
  • 3/4 C. caramel ice cream topping

Topping:

  • 1/2 C. flour
  • 1/2 C. brown sugar
  • 1/2 C. butter
  • 1/2 C. oats

 

In large bowl combine crust ingredients, mix well.  Press into bottom of 11x7" pan.  Bake at 350 degrees for 10 min. Remove from oven.   Sprinkle with choc. chips, pecans.  Mix together caramel & 3 Tbl. flour.  Spread on top of nuts.  Sprinkle topping mixture on this.  Bake 350 degrees for 15 mins.  Chill for 2 hrs. Cut into bars.

 

June 2014:  Business After 5

Ticky's Beans provided by Mark & Lesa Nauss

 

3 small cans beans

1 lb. hot sausage (cooked & drained)

1/2 T. yellow mustard

2 T. maple syrup

1 lg. chopped onion

1 C. ketchup

1 C. brown sugar

1 T. worcestershire

Put in crock pot to heat.  Serves 15-18.

 

Cream Cheese Brownies by Jeanne Handeland

 

1 pkg. German chocolate cake mix

1 pkg. (8 oz.) cream cheese

1 egg

1/2 C. sugar

1/2 C. chocolate chips

Heat oven to 350 degrees.  Grease & flour jelly roll pan.  Prepare cake mix as directed on box, pour batter into pan.  Mix remaining ingredients.  Drop by tablespoonfuls into batter.  Cut through batter with knife for marble effect.  Sprinkle top with additional chocolate chips.  Bake for 25-30 minutes.

Jeanne's secret tips:  "When I made it this time the cream cheese was really softened so it covered over the chocolate layer.  I didn't put the extra chocolate chips on top but I made a chocolate frosting instead.  You can also make cupcakes and put a spoonful in each cupcake."

Tres Leches Cake by Lin Esteves

 

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 ¼  cups water

1  tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk

1 can evaporated milk

1 cup whipping cream

1 pkg. Philadelphia cream cheese

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan
  2.  In large bowl, beat cake mix, (pineapple or yellow cake) mix water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake as directed on box for 13x9-inch pan.  Poke top of hot cake (do it  right away when cake came off the oven) every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking
  4.   In large bowl, stir together sweetened condensed milk, whole milk and evaporated milk.      Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or over night (that’s what I do) until mixture is absorbed into cake.  
  5. Mix whipping cream and Philadelphia cheese to make the frosting. Store covered in refrigerator, decorated to taste with fresh fruit, coconut, almonds etc.. and Enjoy! J

 

November 2013:  Chocolate Walk

Frost-me-not Cupcakes by Joan Nims

 

3/4 cup choc. chips                                   

1 stick oleo                                           

1 stick butter

1 1/2 cups pecans

Melt first three ingredients, then stir in nuts. 

Combine only: 

1 3/4 cup sugar                                1 cup flour

4 large eggs                                    1 tsp. vanilla

Beat with fork.  Stir in chocolate chip & nut mixture.  Bake in muffin liners at 325 degrees for 30-35 minutes.

 

Fudgy Bonbons by Joan Nims

 

2 cups semisweet choc. chips                                 1/4 cup margarine or butter

1 (14 oz.) can sweetened condensed milk                2 cups flour

1/2 cup finely chopped nuts, if desired                     1 tsp. vanilla

60 milk choc. or white & choc. striped candy kisses, unwrapped

2 oz. white chocolate baking bar or vanilla-flavored candy coating (almond bark)

1 tsp shortening or oil

Melt first two ingredients, cook & stir over very low heat until chips are melted nd smooth.  (Mixture will be stiff.)  Add condensed milk, mix well.  In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.  Shape 1 tablespoon dough (using measuring spoon) around each candy kiss, covering completely.  Place 1 inch apart on ungreased cookie sheet.  Bake at 350 degrees for 6-8 minutes.  DO NOT OVERBAKE.  Cookies will be soft and appear shiny but will become firm as they cool.  Remove from cookie sheet.  Cool 15 minutes or until completely cooled.  Meanwhile, in small saucepan, combine baking bar and shortening; cook & stir over low heat until melted and smooth.  Drizzle over cooled cookies.  Let stand until set.  Store in tightly covered container.

 

August 2012: Fairy Festival

 

Cream Cheese Cucumbers  by Beth Reineke

 

3 cucumbers                                                    pinch of garlic powder

1 pkg. (8 oz.) cream cheese                            pinch of salt

1/3 c. mayonnaise                                           fresh dill sprigs

 

1.  Use a fork or special peeler to remove strips from the cucumber.

2.  Slice cucumbers into 1/2- 1 inch slices.

3.  Remove a small spoonful of seeds from the center of each cucumber slice, leaving a hollow place to add the cream cheese mixture; drain the slices on paper towels for a few minutes.

4.  Cream together cream cheese and mayonnaise; add garlic powder and salt.

5.  Place the cream cheese mixture in a plastic bag, then make a small cut in one corner of the bag. 

6.  Fill the centers of each cucumber by piping the cream cheese mixture through the corner of the bag.

7.  Garnish with a sprig of dill.

 

July 2012:  Cooking with Local Ingredients

Recipes provided by Linda Wiegman (from various sources, altered by Linda):

Program handout (click here) includes recipes for the following:

  • Cheesy Cucumbers
  • Corn Salsa
  • Caprese Appetizer Bites
  • Strawberry Soup
  • Golden Tomato and Basil Soup
  • Garlic Basil Butter
  • Herb Butter
  • Summertime Vegetable Salad
  • Watermelon Poppy Seed Salad
  • Garden-Fresh Pasta Salad
  • Mozzarella and Tomato Salad
  • Beet Salad
  • Watermelon and Tomato Salad
  • Cucumber Tomato Salad
  • Cherry Tomato Corn Salad
  • Refrigerated Sweet and Sour Cucumbers
  • Cucumber Cilantro Salad with Sesame Dressing
  • Parsleyed Tomato Salad
  • Rainbow Vegetable Skillet
  • Green Bean Saute with Orange and Balsamic
  • Bacon, Tomato and Cheese Stuffed Zucchini
  • Zucchini "Pasta" with Garlic and Tomato
  • Corn and Zucchini Medley
  • Sweet and Tangy Marinated Vegetables
  • Dilled Carrots and Green Beans
  • Green Beans and Ham
  • Zucchini in Asian Ginger Dressing
  • Fresh Corn Medley
  • Vegetable Ribbons
  • Tomato, Basil and Mozzarella Pizza
  • Super Simple Pizza
  • Greek Salad Pitas
  • Creamy Pasta Primavera
  • Bacon and Tomato Spaghetti
  • "Cheater" Spaghetti Sauce
  • Peach Bery Frozen Yogurt Dessert
  • Berry Patch Pie
  • Walnut Zucchini Bread

April 2012:  Planting a Simple Family Garden

Butter Cream Cupcakes provided by Colleen Enerson

Makes 24 mini cupcakes

Bake at 350 degrees for 17 minutes

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla extract

 

Line 24 mini-muffin pan with paper or foil liners

In a medium size bowl, combine butter and sugar and beat on medium high for 1 minute.  Add egg and beat until combined.  On low speed, beat in half the flour and the baking powder and the salt, then all the milk, followed by remaining flour.  Beat in vanilla.

Spoon evenly into prepared liners, small cookie scoop works well.  Bake and cool in pan on rack.  Frost with your choice -- my favorite is Betty Crocker Whipped Butter Cream!

Chocolate variation:  whisk together 3/4 cup flour and 1/4 cup unsweetened cocoa powder and substitute for the 1 cup flour.

Citrus variation:  increase sugar to one half cup plus 2 tablespoons.  Replace milk with 1/4 cup juice -- lemon, or lime, or orange (no pulp)

 

Swedish Oatmeal Drop Cookies provided by Norma Beaver

(Found in the Best of Cookies publication sold by the North Star Kiwanis group.  Please note:  Norma added 1/4 c vanilla chips.)
 

  • 1 cup butter (no substitutes), melted
  • 1 cup quick-cooking oats
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup flaked coconut
  • 1 cup chopped nuts
  • 1 teaspoon baking powder


In a large bowl, pour butter over oats.  Stir to coat;  let stand for 10 minutes.  In a small bowl, combine the egg, sugar and vanilla;  pour over oat mixture.  Combine flour, coconut, \nuts and baking powder; gradually add to the oat mixture.  Drop by rounded teaspoonfuls 1 in. apart onto ungreased baking sheets.  Bake at 350 degrees for 9-11 minutes or until edges are golden brown.  Cool for 5 minutes before removing to wire racks.  Yield:  5-1/2 dozen.