Special & Favorite Recipes

Cooking and preparing meals provides a fun way to express creativity. Sharing recipes is a great way to expand our knowledge of cooking and to try new foods for a fresh outlook. We want to use this page to showcase members’ special recipes and the story behind those recipes. Perhaps a recipe handed down through generations. Perhaps a recipe that has special memories. Perhaps it’s that recipe you bring to a pot-luck that everyone hopes you will bring.

A great way to Get Connected with other members is through sharing the cultural diversity of food. Please send your favorite family recipe, along with a brief story behind the recipe, and any pictures of the finished food to 

Table of Contents

Crunchy Cole Slaw

Submitted by Al Hermsen

This recipe originates from a 1991 cookbook published for a U-M Development Campaign. Al made this recipe the first time for a family gathering. Everyone liked it so much that it is now requested almost every time the family gets together and people ask for the recipe on a regular basis.


2 bags angel hair coleslaw
2 bags oriental flavor ramen noodles (uncooked/crushed)
2 cups sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped


1/2 cup sugar
1/2 cup white vinegar
1 cup canola oil


Combine dressing ingredients with the 2 ramen flavoring packets and chill.

Toss all ingredients together. Just before serving add dressing and mix. Add crushed ramen noodles.

Mrs. Garman’s Beef Marinade

Submitted by Mary Randolph 

This recipe is over 50 years old.  It was given to me by my U-M roommate’s Mother (Louise Garman, who by the way, was a U-M retiree).  It has been copied and passed around greatly through the years.  In fact, at a memorial service for Mrs. Garman several years ago, the marinade was actually mentioned by one of the speakers. 


1/4 cup olive oil
2 Tbsp red wine vinegar
1 1/2 t salt
1 t dried oregano
1 t tabasco sauce (or more)
1 t chili powder
1 clove garlic, minced
2# beef steak (sirloin, ribeye, strip)


In a small bowl, whisk together all ingredients.  Place in a resealable bag along with steak.  Refrigerate for at least 4 hours and up to 24 hours, turning the bag every so often.  Cook steaks perfectly, using method of your choice (cast iron pan, grill, broiler, etc.), discarding the used marinade.

Grandma Randolph’s Ham Loaf

Submitted by Jim Randolph 

My Grandma Randolph was known for her ham loaf.  She readily gave out the recipe, though always omitted the V-8 juice.  Not surprisingly, her friends never quite replicated her ham loaf.  Several years ago, my wife and I took this dish to potluck dinner (V-8 juice included, of course). This elicited the comment that it was the largest piece of Spam they have ever seen.  Regardless, they ate and enjoyed it. 


2# ground ham
3# gound pork
2 cups bread crumbs
2 cups liquid (half whole milks and half V-8 juice)
4 eggs


Mix all ingredients, place in a 9” by 13” oven-proof dish, baste with sauce, and bake for 90 minutes at 350°.


1 1/2 cups brown sugar
1/2 cup cider vinegar
1/2 cup water
1 T dry mustard


Boil together and baste the ham loaf several times throughout the baking process.

Marie’s Chocolate Cake

Submitted by Duane Kirking

My family grew up eating this cake, not knowing who Marie was. Eventually, we learned she was the young lady my uncle was courting at the time.  When World War II broke out my uncle didn’t want to leave a widow behind so they didn’t marry in case he didn’t return. Sadly, he was killed in the Battle of Arnhem (see A Bridge too Far.)  Marie never married. Nearly 50 years later a woman named Marie came to my grandmother’s 90th birthday party.  All the grandchildren there got to meet our would-be aunt and the namesake of the delicious cake I have made dozens of times.


2 c.  sugar
1/2 c. butter, softened
1/2 c. buttermilk*
2 oz. unsweetened chocolate, melted.
2 eggs
2 t. vanilla
2 c. all-purpose flour
2 t. baking soda
1/2 t..salt

1 c.boiling water

* or soured milk: 1 1/2 t. vinegar added to enough milk to yield 1/2 c. 


Cream the sugar and butter in a large mixer bowl, beating at medium speed until creamy (1-2 min). Add buttermilk, melted chocolate, eggs and vanilla. Continue beating until smooth (1-2 min). Reduce speed to low. Add flour, baking soda and salt. Beat until well mixed (2-3 min). Add boiling water. Continue beating until smooth (1-2 min).
Pour into greased and floured 13×9 baking pan.  Bake in preheated 350 degree oven for 40-45 min. until toothpick in center comes out clean.
This cake is so moist that it is fine without frosting; perhaps a little powdered sugar. Now, we usually frost one half of the cake so people can choose.

Beef Chop Suey

Submitted by Patty Bebee

This is a dish my mom (Narice Godvin) would make – she called it her version of a chop suey dish.


1 lb ground beef
1 cup chopped Celery
1 cup chopped onion
1 medium chopped green pepper
1 can chicken with rice soup
1 can cream of mushroom soup

1 cup of hot water with chicken flavored bouillon cube
1/2 cup dry rice
1 Tbsp soy sauce
Chow mein noodles


Brown the ground beef.

Add & cook for a few minutes: celery, onion and green pepper.

Add & mix well: chicken with rice soup, cream of mushroom soup and hot water with chicken flavored bouillon cube.
Add: dry rice, soy sauce

Transfer to a casserole dish and back one hour at 350 degrees, stirring occasionally.
Optional: Individuals can add soy sauce for added flavor once serving is plated. Chow mein noodles as topping

Greek Pasta & Feta Salad

Submitted by Patty Bebee

This recipe is one served in the Dayton-Hudson’s Market Place deli. 


1 lb medium sized pasta bows cooked
1 cup diced celery
3/4 cup sliced black olives
1/2 cup ground parmesan cheese
1 cup Greek or Italian dressing 
1 cup mayonnaise
1 Tbsp dried oregano
1 1/2 tsp pepper
2 cups (8 oz) crumbled feta cheese
2 sliced tomatoes


Combine (Pasta mixture): Pasta, celery, olives and parmesan cheese.

Combine (Dressing mixture): In a small bowl, dressing, mayonnaise, oregano, and pepper.

Add dressing mixture to pasta mixture and toss.

At time of serving – fold in feta and tomatoes

Mrs. Wiz’s Barbecue Beef

Submitted by Pat Butler

When my kids were 8 and 9 they went to day camp just outside Ann Arbor.  We knew the camp directors as Mr and Mrs Wiz.  One day the kids all made baskets from vines and brought them home.  Three days later my son was covered with poison ivy.  It seems’ some of the vines were those of the poison ivy plant.  This recipe was a favorite from the camp.


1 lb Ground beef
1 lg onion – optional

1/2 cup catsup
1/2 cup water
1/4 clove garlic or garlic powder
1/2 tsp worcestershire sauce
1 tsp chili powder
1/4 cup brown sugar (could be less)
1 tsp mustard (French’s)


Brown beef and onion slowly, pour off the grease.

Stir in the other ingredients.

Heat, then serve on hamburger buns.

Old Time Lemon Meringue Pie

Submitted by Pat Butler from her mother Jeannette Wittle

About 65 years ago my sister was given a shower for her wedding.  Everyone had to bring a recipe and the dish.  After the shower, my sister typed up all the recipes into a small booklet.  Mine is now dogeared and stained but it is still the best recipe for lemon meringue pie I’ve ever had. 

Ingredients (9″ pie)

1-1/3 cups sugar
1-1/4 cups water
2 Tbsp butter
1/3 cup cornstarch
½ cup cold water
4 egg yolks
3 Tbsp milk
½ cup lemon juice
1-1/2 tsp grated lemon peel


2 cups flour
1 tsp. salt
¾ cup Crisco
5 Tbsp water


Combine sugar, water and butter; heat until sugar dissolves.  Blend cornstarch with cold water; add to hot mixture; cook slowly until clear, about  6 minutes.  Beat egg yolks with milk; slowly stir into cornstarch mixture.  Cook 2 minutes, stirring constantly.  Remove from heat, add lemon juice and peels.  Cool.  Pour into pie shell.

Meringue – Beat 4 egg whites stiff but not dry, add ¼ c sugar gradually; add 1 tsp lemon juice at the last.  Spread meringue over cooled filling, sealing to the edges of pastry to avoid shrinking.  Brown in mod over, 350 12 to 15 minutes.

For the shell:

Work shortening into flour with pastry blender.  Add water.  Blend with a few strokes.  Roll out for and place in pie shell.  Recipe makes top and bottom crust or two bottoms.


Mom’s Famous Three-Bean Salad

Submitted by Jeanne Getty

My Mom (Norma Getty) has been making her/our favorite three-bean salad since I was a kid, and we all love it. We eat it at home, and we take it to UM Football game potlucks where it is enjoyed very much. Enjoy!


1 can cut green beans, liquid drained.
1 can wax beans, drained.
1 cans dark red kidney beans, NOT drained.
1 can garbanzo beans, drained.
1 large red onion, minced fine.

1 diced green pepper.


1/2 cup vegetable oil.
2/3 cup apple cider vinegar.
3/4 cup sugar.


Combine the ingredients into a bowl.

Prepare the dressing by combining the ingredients in a small saucepan, and very lightly heat, don’t boil, just to dissolve the sugar.

Pour the dressing over the bowl of ingredients and stir it all up.

Marinate several hours or, even better, overnight.

Apple Pecan Cheesecake

Submitted by Debra Kwicinski

I saw a recipe in the Ann Arbor News over 30 years ago that caught my eye. I decided to tweak the recipe for Apple Pecan Cheesecake, by drizzling caramel syrup over the finished cheesecake.  It has been quite a hit for family gatherings and potlucks.



1 cup graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
3 tablespoons margarine, melted


2 8-ounce packages cream cheese, softened
½ cup sugar
2 eggs
½ teaspoon vanilla


4 cups thin, peeled apple slices
1/3 cup sugar
½ teaspoon cinnamon
½ cup chopped pecans caramel syrup (optional)


Combine graham cracker crumbs, sugar, cinnamon, and margarine. Press onto bottom of a 9-inch spring form pan.  Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in vanilla & pour over crust.

Toss apples with combined sugar and cinnamon.  Spoon apple mixture over cream cheese layer and sprinkle with pecans.

Bake at 350 degrees for one hour and 10 minutes.  Loosen cake from the rim of pan; cool before removing the rim.  Chill for several hours in the refrigerator.

Optional, but extra yummy – drizzle with caramel syrup before serving.

Mama Stamberg’s (Famous) Cranberry Relish

Submitted by Susan and Patrick Shields, 12/2023

We hear Susan Stamberg rave about her mother-in-law’s recipe every holiday season on NPR. We were lucky to come across a printed copy of the recipe and have made it every year since. It’s quite divisive – either you love it or hate it – our family members have both opinions. But for those who love it, we made sure to double or triple the recipe. It’s amazing with turkey and on left-over turkey sandwiches, as well as roast beef. Quotes are from Susan Stamberg.


2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar (“red is a bit milder than white”) 


Grind the raw berries and onion together. A meat grinder or food processor work well—”you want a chunky, coarse grind, not a puree.”

Add everything else and mix.

Put in a plastic container (or containers if you wish to divide it up) and freeze.

Early the morning you plan to serve it, move it from the freezer to refrigeration compartment to thaw. (“It should still have some little icy slivers left” when you serve it, but it’s good if it’s just cold, too.)

The relish is thick, creamy and pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s good on next-day turkey sandwiches and roast beef.”)

Thumbprint Cookies

Submitted by Susan Urba, 12/2023

Makes 56 small cookies, about 90 calories each.


2 large eggs
¾ cup butter (1 ½ sticks, softened)
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
2 cups all-purpose flour
1¼ cups walnuts, finely chopped
½ cup favorite jam or jelly (I use apricot for half the cookies, and raspberry for the other half)


Preheat oven to 350 degrees. Grease large cookie sheet.

In a large bowl, with fork, beat eggs lightly. Remove 3 tablespoons beaten egg to small bowl to use later.

Add butter, sugar, vanilla extract, almond extract, and salt to eggs in large bowl. With mixer at medium speed, beat until evenly mixed, occasionally scraping bowl with rubber spatula. Add flour and stir just until blended.

Divide dough into 4 equal pieces. Divide each piece into 14 balls. Spread walnuts on waxed paper. Dip balls in reserved egg, then roll in walnuts, gently pressing nuts onto dough.

Place balls 2 inches apart on cookie sheet. With thumb, make small indentation in center of each ball. Bake cookies 20 minutes or until golden brown. Transfer cookies to wire rack. Immediately, fill each indentation with a rounded ¼ teaspoon of jam or jelly. Cool cookies completely on wire rack.

Molasses Spice Cookies

Submitted by Pat Butler 12/2023

Makes 4 dozen.

This recipe is from the Woman’s Day, December 1963 “The Collector’s Cookbook”, Christmas Cookies. It has been our favorite Christmas cookie since then.


¾ cup soft butter
1 cup dark brown sugar, packed
1 egg
1 cup molasses
2 ¼ cups unsifted flour
1 tsp cinnamon
1 tsp ginger
¼ teaspoon cloves
2 tsp baking powder
¼ tsp salt
Granulated sugar


Cream butter and brown sugar until light. Beat in egg and molasses. Add sifted dry ingredients, except granulated sugar, and mix well. Chill several hours.

Shape into balls the size of a walnut and roll in granulated sugar. Put on lightly greased sheet and press flat with bottom of a tumbler dipped in sugar.

Bake in moderate oven (350 F). about 8 minutes.

Candied Sweet Potatoes

Submitted by Pat Butler 12/2023

This is a family recipe that our family has enjoyed at Thanksgiving and Christmas since I was a child. My mother got it from her mother. They are great as left overs so make enough so you can have them with the left over turkey and mashed potatoes.


5 or 6 large sweet potatoes or yams
1 stick of butter
1 cup light brown sugar
A tiny bit of water


Cook the whole sweet potatoes with skins on in boiling water until just slightly cooked. Peel and cut into ¼ size pieces (most potatoes cut into 4 or 6 pieces)

Melt butter in a large frying pan, stir in brown sugar and mix throughtly, add a little water as necessary (probably not much more than a tablespoon or 2 of water.

Put potato pieces into mixture, baste and simmer for 1-2 hours. Until the potato pieces are glazed with a glaze. Baste very frequently!

Gingersnaps with Dried Cherries


¾ cup butter softened (1 ½ sticks)
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ tsp salt
½ cup dried cherries
¼ cup chopped candied ginger
additional sugar ~ ½ cup


Cream the butter and sugar in a mixer bowl until light and fluffy.

Add the molasses and egg and mix well.

Add the flour, baking soda, cinnamon, cloves, ground ginger, and salt, and mix well.

Stir in the cherries and candied ginger.

Shape into ½ balls and roll in additional sugar. Place on a cookie sheet.

Bake 375 for 8-10 min or until light brown.

Michelle Obama’s Shortbread Cookies


1 ½ cups unsalted butter, softened
1 ½ cups plus 2 Tablespoons sugar
2 egg yolks
3 cups cake flour
1 teaspoon each orange and lemon zest
2 Tablespoons amaretto
¼ teaspoon salt
1 beaten egg white
Optional: chopped pistachios and dried cherries


Preheat oven to 325 degrees

Mix together butter and 1 ½ cups of sugar. Add egg yolks one at a time and beat until smooth. Stir in flour, zest, amaretto and salt. Mix only until everything is incorporated.

Spread dough evenly onto a 17 ¼ X 11 ½ cookie sheet, brush the top of the dough with the beaten egg white and 2 Tablespoons of sugar. Sprinkle with the chopped fruit and nuts if desired. Press lightly into dough.

Bake approximately 25 minutes until golden brown.

Cool for a short time, then cut while still warm.

Pumpkin Rum Bread Pudding

Submitted by Rose Wedal, 12/2023


6 cups dry whole wheat bread cubes
1/2 cup finely chopped walnuts
3 slightly beaten eggs
1 can 14- ounce of sweetened condensed milk
1 cup canned pumpkin
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups milk
1/4 cup rum
1/4 cup butter or margarine, melted
2 teaspoons vanilla


Combine bread and nuts in bottom of a 12 x 7 x 2″ baking dish. Stir together eggs, condensed milk, pumpkin, sugar, and spices. Gradually stir in milk; add rum, butter, or margarine, and vanilla.

Pour over bread layer. Place dish in a 13 x 9 x 2″ baking pan. Pour hot water into the larger pan to a depth of 1 inch.

Bake in a 350° oven 50 to 60 minutes or until the knife inserted just off-center comes out clean. Serve warm with optional whipped cream.

Makes about 10 servings.

Mrs. Edgerly’s Christmas Cookies

Submitted by From Stephanie Minerath

My whole family is partial to this recipe for Christmas cutout cookies! My mother got the recipe from a neighbor back in the 1940’s, and always made them as we were growing up. The recipe has now been passed on for two more generations, with my grown children also making them every year. We all think it’s not only the tradition, but also the recipe itself. Maybe it is the addition of nutmeg. We love the flavor, but also how they are just a liftle bit puffy.


1 Cup Butter
1 Cup Sugar
3 Eggs
1 teaspoon Vanilla or nutmeg or a little of each
2 teaspoons Cream of Tartar
1 teaspoon soda


Cream butter and sugar well. Add eggs. Beat until light and fluffy. Add flavoring and sifted dry ingredients. Roll thin. Bake in moderate oven until slightly browned.

Notes: Where it says “Vanilla or nutmeg or a little of each” we use both—I teaspoon of Vanilla and a liberal ½ teaspoon of nutmeg. Where it says “roll thin”, we’d say not too thin.

Use flour on the board. The dough is rich and can be a bit hard to handle if warm, so as you roll it out, put what you are not using into the refrigerator. We set the oven at 350-375 and bake for about 9 minutes. Watch closely though!

Aunt Jean’s Cream Puff

Submitted by Cheryl Nowak, 12/2023

Aunt Jean, now deceased, was an avid cook and sailor. our family marked each holiday with these speacial treats – served of course with shipped cream or ice cream and fudge sauce.


1 cup flour
1 cup water
1 stick butter
4 eggs


Boil water and butter in sauce pan. Turn off heat. Leave on stove.

Add flour with a wooden spoon into the mixture until it forms a ball.

Add 1 egg and mix with dough. Repeat with remaining eggs one at a time.

Spoon onto a cookie sheet.

Bake at 450 degrees for 15 minutes

Bake at 350 degrees for 45 minutes.

Thumbprint Balls

Submitted by Rose Wedal and Tami Remington


2 cups whole wheat flour
1/2 cup packed brown sugar
1 cup softened butter
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
2 egg whites, beat with a fork until foamy
11/2 cup finely chopped pecans
Fruit preserves (I usually pick apricot, red raspberry and any flavor that looks purple)


Combine first 6 ingredients and mix well. Form 1 inch balls, then dip them in the egg whites and roll them in the pecans. Place on a cookie sheet about 1 inch apart. Press your thumb into each cookie to make a depression.

Bake at 350 degrees for 8 minutes.

Remove from oven, and spoon in fruit preserves. Be careful not to use too much in each cookie so it doesn’t overflow and burn.

Return to the oven and bake 6-10 more minutes.

Let cool completely before handling/stacking.

Tuna Cheese Buns

Submitted by Annie Withers


1/4lb Velveeta cheese
3 hard boiled eggs chopped
1 can tuna drained
1 tbsp minced green pepper
1 tbsp minced onion
3 tbsp chopped green olives
2 tbsp sweet pickle relish
1/2 cup mayonnaise
3-4 hamburger buns


Mix all incredients.

Fill hamburger buns with tuna/cheese mixture.

Wrap securely in aluminum foil.

Bake at 325 degrees for 20 minutes. Serves 2.

Note: May be kept in refrigerator or frozen. If baking from frozen, will require 40 minutes in the oven.

Cranberry-Jalapeno Cream Cheese Dip


12 ounces (340 g) fresh cranberries
4-5 green onions, chopped
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup (212 g) sugar, more or less to taste
½ teaspoon ground cumin
2 tablespoons fresh lemon or lime juice
¼ teaspoon salt
2(8-ounces each) packages (454 g) cream cheese, light or regular, softened
Crackers, for serving


Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

When ready to serve, spread the cream cheese in an even layer on a serving plate or
9-inch pie dish. Top with the cranberry-jalapeno mixture.

Refrigerate for up to an hour before serving. Serve with crackers.

10 servings
5 hours 15 minutes total time.

Simple Baked Eggs

Submitted by Patty Bebee, 12/2023


Per each serving will need:
Small baking ramekin
2 eggs
1/2 tsp butter (or substitute with neutral oil)
1/8 tsp kosher salt
Fresh ground pepper
Topping ideas for eggs:
Shredded Parmesan cheese, fresh thyme sprigs Shredded cheddar cheese, salsa or pico de gallo Sautéed spinach and mushrooms, feta cheese


Preheat oven to 375 degrees.

While oven preheats, add 1/2 tablespoon butter to each small baking dish or ramekin.

Add to the oven until it melts (about one minute), then use a small brush to spread it around the dish.

Crack two eggs into each dish. Sprinkle with salt and pepper. Place the dishes on a baking sheet. Bake about 12 to 15 minutes.

Sprinkle with toppings and serve.

French Bread Baguette Sweet Corn Pudding

Submitted by Patty Bebee, 12/2023

My sister made this for a Godvin Family Christmas dinner many years ago and is now a dish that MUST be at the Godvin Family dinner. It is more like a dessert than a vegetable side dish! I have tried to lighten it up by using Half & Half – I still liked it but my siblings were not happy about me doing this – so I use real whipping cream.


1 French bread baguette – cut into %” slices
3 Cups fresh sweet corn (or canned sweet corn)
¾ Cup sugar
4 Cups heavy whipping cream
8 egg yolks
Pinch of salt


Preheat oven to 325 degrees.

In ovenproof dish, place corn and top with baguette slices.

Heat cream to boiling point. Mix egg yolks and sugar with spoon – do not use wire whip. Add hot cream to egg yolk sugar mixture – slowly, stirring with spoon.

Add pinch of salt and pour over baguette and corn.

Bake in 325 degree oven, uncovered, for 30 minutes. Cover and bake for an additional 20 minutes or until done.

German Christmas Stolen

Submitted by Janet Vanvalkenburg, 12/2023


2/3 cup raisins (light and dark)
1/3 cup mixed candied fruit (pineapple, red & green cherries, etc.)
1/8 cup candied orange peel
1/8 cup candied lemon peel
1/3 cup brandy or rum
1/2 cup blanched slivered almonds
2 1/2 cups ricotta cheese
2 eggs
A scant 3/4 cup white sugar
1 tsp vanilla
1/2 tsp salt
1 tbls fresh grated lemon zest
3 3/4 cups flour
2 tbls baking powder 


COMBINE: raisins (light and dark), mixed candied fruit, candied orange peel, candied lemon peel and brandy or rum

HEAT: over low heat about 15 minutes (most of the liquid will be gone)

ADD: blanched slivered almonds and set aside to cool.

MIX: ricotta cheese, eggs, white sugar, vanilla, salt, freshly grated lemon zest

ADD (to this mixture): the cooled fruit mixture

SIFT TOGETHER and ADD (to the fruit and cheese/egg mixture): flour and baking powder.

MAKE a soft dough, knead and form (on a floured board) an oval about 1 inch thick. Then flatten and press lengthwise one half of the one-inch-thick oval to 1/2 inch thick. Fold the 1/2-inch-half of
the oval dough over the one-inch half of the oval dough. (Carefully and lightly press any pieces of
the candied fruit and nuts sticking out of the dough into the stollen dough to prevent them from burning during the baking process.

BAKE: on a greased cookie sheet for 50 minutes at 350 degrees F.

ROLL or otherwise cover the cooled baked stollen all over with a coat of powdered sugar.
Best if wrapped in plastic or foil for some days before cutting.

Bavarian Apple Tort

Submitted by Janet Vanvalkenburg, 12/2023


1/2 cup butter or margarine
1/3 cup white sugar
1/4 tsp vanilla
1 cup flour
1-8oz package of cream cheese
1/4 cup white sugar
1 egg
1/2 tsp vanilla
1/3 cup white sugar
1/2 tsp cinnamon
4 cups of peeled and sliced apples
1/4 cup sliced almonds


Cream together: butter or margarine, white sugar and vanilla. Blend in 1 cup flour. Spread on the bottom and sides of a 9″ pan and pat down and around evenly

Mix well: cream cheese amd white sugar. Add and mix in 1 egg and vanilla. Pour filling into the pastry lined pan and spread around evenly in the pan

Combine the white sugar and cinnamon

Place apples on top of the sugar mixture. Arrange the apples (neatly) on top of the cream filling.

Sprinkle sliced almonds on top of the apples.

Bake at 450 degrees for 10 minutes. Reduce the heat to 400 degrees and bake 25 minutes more. Cool before removing from the pan.

Serves 8

Robbi’s Pretty Christmas Cranberry Fool

Submitted by Roberta Duda, 12/2023


300g cranberries
150g caster sugar
½ tsp ground cinnamon
200ml double cream
1/2 tsp vanilla extract
200g 0% fat Greek style yogurt
100g all butter shortbread biscuits


Put the cranberries and half the sugar in a medium saucepan and place over a gentle heat. Bring to a simmer and cook for 8-10 mins until the cranberries start to pop. Remove from the heat, stir through the cinnamon and leave to cool.

Pour the cream into a medium bowl and, using an electric hand whisk, beat in the remaining sugar and the vanilla extract until soft peaks form. Fold through the yogurt.

Divide half the cream mix between 4 glasses. Spoon over a few tablespoons of cranberries and crumble over half the shortbread. Repeat these layers once more, using the remaining cream and cranberries then serve with the remaining shortbread bites.

Serve within 2-3 hrs.

Mom’s Coffee Cake

Submitted by Al Hermsen, 12/2023


½ cup Crisco or butter
½ cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 tsp baking powder
2 cups flour
1 tsp salt


½ cup sugar
3 tbs oleo or butter
½ cup flour
1 tsp cinnamon
I usually increase the Streusel by 50% 


Beat together all of the ingredients.

Press into a small jelly roll pan.

Mix together the ingredients for the steusel and pour on top.

Bake 25-30 min. at 350 degrees

Serve within 2-3 hrs.

Holiday Beef Brisket

Submitted by Sue McMahon, 12/2023



1/2 bottle liquid smoke
1/2 cup soy sauce


1 cup brown sugar
2-3 tbsp cider vinegar
2-3 shakes Worcester  sauce


Place brisket in an oven safe container with marinade. Cover and refrigerate, turning once during 24 hour marinating time.

Remove from refrigerator, cover and seal tightly and bake 1 hour for each pound of brisket. Do not open or uncover brisket during baking.

Make sauce while brisket bakes. Sauce should be molasses consistency.

At end of baking time open brisket and slice. Return to marinade and pour sauce over sliced brisket and cover tightly (again) and bake at 300 degrees for 30 minutes.

Note: Brisket can be refrigerated for up to a week before completion of cooking with sauce.

Chutney Cheese Ball

Submitted by Kathleen Moore, 12/2023

This make two cheese balls and they freeze well. I usually make in advance and thaw in refrigerator for at least 24 hours and then cover with chutney and coconut and leave at room temp for an hour.


24 oz. cream cheese – softened
1 cup sour cream
1 cup chopped raisins
1 cup chopped salted peanuts
8 slices of bacon, cooked & crumbled
½ cup chopped green onion
4 tsp curry powder
chutney (we use Hot Mango Chutney)
shredded coconut
minced parsley


Combine cream cheese, sour cream, raisins, peanuts, bacon, green onions and curry powder. Mix well. Shape into two large balls. Wrap in plastic wrap and refrigerate.

Before serving, cover the cheese ball with chutney and sprinkle all over with shredded coconut and parsley. Serve with crackers.

Potato Pancakes (Latkes for Hanukkah)

Submitted by Judy Cohen, 12/2023
From ‘The Blender Way to Better Cooking” 1965


Makes approximately 18 pancakes.

Serve with sour cream or apple sauce.


1/2 cup milk
2 eggs
3 cups diced raw potatoes (peeled). Get all the other ingredients ready and measured first so the potatoes do not turn black.
1 small onion quartered
3 tbl flour
1 tsp salt
1/4 tsp baking power


Put all of the ingredients in a blender container in the order listed. Cover and runblender on speed 7 or high just until all of the potatoes go through the blades (do not over blend or the potatoes will be liquid).

Pour small amounts onto a hot, greased griddle or frypan. Fry until brown on oh sides, turning once.

Line a baking sheet with paper towel and place the pancakes on it to drain the excess oil.

You can keep them warm on low heat in the over until ready to serve. These can be madeahead and frozen and reheated in a 350 degree oven for approximately 10-15 minutes.


Dave’s Famous Meatballs

Submitted by Carol Rundle, 12/2023


beef meatballs (Gordon’s foods). Buy the “premium” all beef meatballs – 1/2 ounce eg. the small ones.
12 oz chili sauce (one bottle)
10 oz grape jam (Welch’s preferred)


Heat up liquid melting the jam.

Make in crockpot and take to your next party.

Cook on low for at least 2 hours in crockpot

Yummy Spinach Salad

Submitted by Carol Rundle, 12/2023


1 bag spinach leaves
1 can water chestnuts
I can (or bag) bean sprouts
6 hard boiled eag
6 slices bacon crisp, crumbled

or substitute sliced almonds and madarin oranges for all ingredients except the spinach.


1/4 cup catsup
3/4 cup sugar
l onion sliced fine
2 tsp salt
1 tsp Worchestershire sauce
1/3 cup apple cider vinegar
1 cup salad (or olive) oil


Stir together dressing ingredients and pour over spinach.

Angel Strata Pie

Submitted by Elaine Fellows, 12/2023



1 cup flour
1/2 tsp salt
1/3 cup + 1 tablespoon Crisco
2-2 1/2 tbls ice water.


2 egg whites
1/2 tsp vinegar
1/4 tsp salt
1/4 tsp cinnamon


1 cup real semi-sweet Nestle’s chocolate chips



The Crust: Your basic recipe

1 cup flour & teas. salt 1/3 cup + 1 tablespoon Crisco 2-23 tablespoons of ice water Mix flour & salt. Cut in Crisco /c pastry blender or /c fork until mixture resembles cornmeal (coarse). Quickly sprinkle ice water, 1 tablespoon at a time. Shape into a ball; wrap in waxed paper; & refrigerate + hour. Make- roll out ball into pastry shell. (I use slightly more ingredients in order to make a 10 inch pie.) I usually refrigerate this in the shell pan for + hr Bake for 8 minutes @ 450 degrees==before baking, jab the shell in several places with a fork; (pressure relievers).

The Main Middle Section

Layer 1: Merinque
Beat 2 egg whites just until forms soft peaks. Add & teaspoon vinegar, * teas. salt, & & teaspoon Cinnamon. (Do Not Over Beat!) Beat in & cup white, granulated sugar gradually, & beat until stiff. Spread on bottom & sides of baked shell. Bake @ 325 for 15 minutes. Cool.

Layer 2: Melt 1 (or tad extra) cup of real semi-sweet Nestle’s Chocolate Chip Mors (very low heat) Add 2 slightly beaten egg yolks; add % cup water. Spread 3 more tablespoons of this over cooled merinque, & chill remainder. I really often put 13-1 and 3/4 cups of chips. I like to feel the chips as you eat
through all of the upcoming whipped cream softness.

Layer 3: Whip 1 cup of whipping cream until forms stiff peaks. Slowly add & cup whit granulated sugar & ⅗ teaspoon cinnamon. Spread ½ of this mixture over layer

Layer 4: Combine remainders of layers 2 & 3. Spread this over layer 3.

Layer 5: Whip 1 cup whipping cream until stiff. (I usually whip 13 cups really. Slowly add ½ cup granulated sugar & 1-2 teaspoons of real Vanilla.
Spread over layer 4.

Chill pie or freeze it while you are working on the
afferent layers. Chill at least 4 hours before eating. Or freeze it and eat it whenever. It freezes superb


Kirking Holiday Cocktail Meatballs

Submitted by Duane Kirking, 12/2023


2 lbs ground beef
1 pkg onion soup mix
3 eggs
1/2  – 1 cup breadcrumbs
1 can whole cranberry sauce
1 can sauerkraut
1 bottle of chili sauce
1 cup brown sugar
chili sauce bottleful of water


Combine ground beef, bread crumbs, onion soup and eggs and form meatballs.
Mix cranberry sauce, sauerkraut, chili sauce, water and brown sugar and simmer in pan.
Bake at 350 degrees for 1 – 1 1/2 hours. Appropriate time in a slow cooker is another option.

Christstollen (German Christmas Bread)

Submitted by Brigitte Maassen, 12/2023


5 cup raisins
1 ½ cup mixed fruit
1 cup rum
3 cakes yeast
4 cup milk
10 cup flour
1c. sugar
2½ cup butter or margarine
½ tsp nutmeg
Rind of 1 lemon
1 ½ cup chopped almonds
1 tsp almond flavoring
1 tsp salt


Soak raisins and fruit in rum overnight.
Dissolve yeast in 1 cup of lukewarm milk. Stir in 1 cup of flour. Cover sponge; let rise in a warm place for 30 minutes. Heat remaining milk, add sugar, butter, nutmeg and rind. Stir until fat and sugar are dissolved. Cool to hand warmth. Add liquid to yeast sponge. Beat in 6 cups flour gradually.
Put a third of dough in a separate bowl, add remaining flour, mix until dough is stiff.
Add fruit, almonds and flavoring to remaining dough. Knead in flour until dough is stiff. It may require additional flour.
Cover the two bowls. Let dough rise until double in bulk. Divide each piece of dough into two parts. Shape fruit dough into two loaves. Roll out remaining dough, wrap around loaves.
Let rise to double in size.
Bake at 325 degrees for 1 hour. Brush with melted butter; sprinkle with powdered sugar.
Cool. Wrap in plastic paper. Ripen for two weeks before serving.
Yield: 2 loaves
Note: I changed the Recipe. I don’t divide the dough. Make about 4-5 loaves and add almond paste in the loaves. Bake the loaves about 35-40 minutes.

Baileys & Hot Chocolate

Submitted by Melinda McIntosh, 12/2023


1 shot Baileys Irish Cream Liqueur

1 cup of coffee or hot chocolate
whipped cream (optional)


Add the Bailey’s Irish Creme to a cup of coffee or hot chocolate.
Add the whipped cream on top (optional)