1

2016 Recipe JANUARY

Combine 1 cup of flour and dry ingredients. Soften yeast in 1 cup of warm water with ½ tablespoon sugar added. (Or, simply add yeast to dry ingredients. It works fine without softening.) Combine wet ingredients and softened yeast mixture and add dry ingredients to wet. Whisk 50 strokes. Let stand 5 minutes and then add remaining flour ½ cup at a time until you have a dough. Knead 300 strokes on a lightly floured surface. Let raise in a greased bowl for 1 hour. Punch down and shape into 1-pound 5-ounce loaves, and let raise in pans greased with olive oil for ½ hour. Bake at 350 degrees for 35 to 40 minutes. Yield: about 4 loaves.

Notes: An adapted Mennonite recipe, Meadowlark Bread is Stephanie Blumhagen’s signature whole-wheat yeast bread. It uses products grown on her family farm including flour from the wheat and flax meal from the flax. It also uses honey from Gunter Honey Co., which puts hives on her land and pays her rent in honey, and eggs from her mom’s chickens.

Stephanie Blumhagen, Meadowlark GranaryMember of Verendyre Electric Cooperative

7½ cupswholewheatflour 1 ½ T. salt ½ cupcornmeal ½ cupflaxmeal ½ T.sugar 2 T. yeast

MEADOWLARK BREAD(WHOLE WHEAT FLAX BREAD)

2 eggs ½ cupsunfloweroil 3 T.honey 3 T.molasses 4 cupswarmwater

COURTESY PHOTO

2

2016 Recipe JANUARY

COURTESY PHOTO

Combine dry ingredients and sift if there are lumps. Combine wet ingredients in blender and blend smooth. Mix wet and dry until just well-mixed. Spoon into well-greased small loaf pans and bake at 350 degrees for 20 to 30 minutes. Carefully tip out onto racks to cool. Yield: 2 to 3 small loaves.

Notes: This recipe is adapted from one that came from a friend who got it from either Weight Watchers® or TOPS Club®, Inc. The oil makes for a nice, moist bread, and the honey and vanilla give it a heavenly flavor. The whole wheat flour and flax meal increase the fiber and make this a relatively healthy bread.

Stephanie Blumhagen, Meadowlark GranaryMember of Verendyre Electric Cooperative

1½ cupswholewheatflour ⅓ cupflaxmeal 1 tsp.cinnamon 2 tsps.bakingpowder ½ tsp.bakingsoda ¼ tsp. salt ¼ cupsunfloweroil ½ cuphoney 1 tsp.vanilla 1 cupbanana 1 egg

WHOLEGRAIN BANANA BREAD

3

2016 Recipe FEBRUARY

PHOTO BY NDAREC/LIZA KESSEL

Brown beef with onion, salt and pepper; drain. Put mixture in a 9”x13” pan. Pour sauce on top. Sprinkle with 2 cups cheese. For the crust, combine flour, salt and baking powder; set aside. In a mixing bowl add milk, oil and eggs; mix. Add flour mixture and mix well. Pour over cheese and sprinkle with remaining 1 cup cheese. Bake at 370 degrees for 30 minutes.

Rosalie Mehlhoff, member of Capital Electric Cooperative

1½ lbs.groundbeef 1 smallonion,chopped 3 cupsmarblecheese,divided 1 14-oz.jarpizzasauce 1 tsp. saltdash pepperCRUST 2 eggs 1 cupmilk 1 T.oliveoilorvegetableoil ½ tsp. salt 1 tsp.bakingpowder 1 cupflour

UPSIDE DOWN PIZZA

4

2016 Recipe FEBRUARY

PHOTO BY NDAREC/LIZA KESSEL

First layer: melt all ingredients together. Spread on wax paper lined-and-greased 9”x13” pan. Place in fridge. Second layer: mix sugar, milk and butter in sauce pan; bring to boil and boil for five minutes from the time bubbles appear, stirring constantly. Remove from heat and add marshmallow creme, peanut butter and vanilla. Pour and spread over first layer. Sprinkle with peanuts, pressing them in. Place in fridge. Third layer: Melt together in microwave until smooth. Pour over peanut layer with even coverage; place in fridge. Fourth layer: Melt together and spread over the third layer. Refrigerate. When cool, turn over on a cutting board. Remove wax paper and cut. Keep in refrigerator.

Rosalie Mehlhoff, member of Capital Electric Cooperative

FIRST LAYER 1½ cupsmilkchocolate

chips ⅓ cupbutterscotch

chips ⅓ cupcreamypeanut

butterSECOND LAYER 1 cupsugar ¼ cupmilk ¼ cupbutter 1 7-oz.container

marshmallowcreme

¼ cuppeanutbutter 1 tsp.vanilla 1½ cupspeanutsTHIRD LAYER 40 caramels 4 T.waterFOURTH LAYER 2 cupsmilkchocolate

chips ½ cupbutterscotch

chips

SNICKER BARS

5

2016 Recipe MARCH

PHOTO BY NDAREC/JOHN KARY

To prepare dumplings, in a medium-sized bowl knead together flour, salt, water and egg. When mixed, place in fridge to cool. Start water boiling in a separate pot and prepare the other ingredients. In a small saucepan sauté butter, celery seed and onion (to taste). When sautéed, place in a large cooking pot. Slice carrots and cube potatoes. Place both into the large cooking pot and add enough water to cover ingredients. Add chicken base. Bring pot to a boil, then cook on medium heat for 20 minutes. To finish dumplings, while the large pot is cooking, take dumpling dough out of the fridge and prepare work area with a dusting of flour. Taking scoops of the dumpling mixture, hand-roll and slice dumplings into desired sizes. Place all dumplings into the separate pot of boiling water. Cook dumplings until they float, approximately 10 to 15 minutes. Mix ingredients. When dumplings are cooked and large pot of ingredients is complete, drain dumplings and add to large pot. Add heavy whipping cream and milk. Bring ingredients to a boil and then cook on medium heat, stirring occasionally, for as long as desired.

Krista Verlinde, member of Burke-Divide Electric Cooperative

1¾ cupflour 1 tsp. salt ½ cupwater 1 egg 2 T.butter 2 tsp.celeryseed onion,diced

1½ cupscarrots 1½ cupsofpotatoes,

cubed 1½ T.chickenbase 1 cupheavywhipping

cream 2 cups2%milk

KNOEPHLA SOUP

6

2016 Recipe MARCH

STOCK PHOTO

Preheat oven to 350 degrees F. In a large skillet over medium heat, sauté beef until cooked. Add the garlic salt, pepper, minced onion and sauerkraut to skillet, and continue to sauté for 5 minutes. Then, reduce temperature to low. On a lightly floured sheet, slice the thawed bread dough into 12 pieces. Begin rolling each piece until the shape of a small pancake (approx. 4-5 inches in diameter). While the bread is flattened, place a scoop of your beef mixture onto the dough, and pull one side of your dough over the mixture, down to the other side. Use a bowl to cut around the edge to give it a sealed look. Continue process until all the dough has been used. Place all of the bierocks on a greased baking sheet, in the middle of your oven, for approx. 30 to 35 minutes, until golden brown.

Krista Verlinde, member of Burke-Divide Electric Cooperative

1 lb.loaffrozenbreaddough,thawed 1 lb.groundbeef,thawed 1 tsp.garlicsalt 1 tsp.pepper 1 T.mincedonion(freshonionorseasoning) 1 14.5-ozcanSauerkraut,drained

SAUERKRAUT BIEROCKS

7

2016 Recipe APRIL

PHOTO BY NDAREC/LIZA KESSEL

Mix beef, pork, onion, crumbs, salt and pepper, Worcestershire sauce, egg and milk together. Shape into walnut-sized balls. Brown in hot oil. Remove from pan and keep warm. Stir flour, paprika, 1 tsp. salt and ¼ tsp. pepper into drippings in pan. Add water, stirring constantly until thickened. Stir in sour cream until well blended. Return meatballs to sauce and cook for 15 to 20 minutes more. Yield: 8 servings.

Adele Hankey

1 poundgroundbeef ½ poundgroundpork ⅔ cupmincedonion ¾ cupfine,drybreadcrumbs saltandpepper 1 tsp.Worcestershiresauce 1 egg ½ cupmilk ¼ cupoil ¼ cupflour 1 tsp.paprika 2 cupsboilingwater ¾ cupsourcream

SWEDISH MEATBALLS

8

2016 Recipe APRIL

PHOTO BY NDAREC/LIZA KESSEL

Cook sweet potatoes, and peel and mash thoroughly. In mixing bowl beat eggs slightly, then add milk, sugar, molasses, salt and spices. Beat with egg beater until mixture is smooth. Add mashed potatoes and mix well. Place in unbaked shell and bake in preheated hot oven at 450 degrees F. for 10 minutes. Reduce heat to 375 degrees F. and bake 30 minutes or until firm in center. Do not overcook.

Adele Hankey

1¼ cupscooked,mashedsweetpotatoes(3mediumpotatoes)

2 eggs,slightlybeaten 1½ cupsmilk ½ cupbrownsugar,firmlypacked 2 T.molasses ½ tsp. salt ½ tsp.cinnamon ½ tsp.nutmeg ¼ tsp. cloves 1 unbakedpastryshell

SWEET POTATO PIE

9

2016 Recipe APRIL

PHOTO BY NDAREC/LIZA KESSEL

Cream together shortening, sugar, brown sugar, egg, milk and vanilla until fluffy. Sift together and add remaining ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet and press with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 10 minutes. Yield: 4 dozen.

Adele Hankey

⅓ cupshortening ½ cupsugar ½ cupbrownsugar 1 egg 1 T.milk 1½ tsp.vanilla 2 cupsflour ½ tsp. salt ¼ tsp.soda 2 T.powderedinstantcoffee ¼ tsp.bakingpowder

COFFEE DELIGHTS

10

2016 Recipe MAY

PHOTO BY NDAREC/CARMEN DEVNEY

Bring water and margarine to a boil. Reduce heat and add flour, and mix well. Stir in eggs until smooth and drop from tablespoon onto an ungreased baking pan. Bake at 350 for 45 minutes until golden brown and releasing from the pan. Cool, and cut tops off and fill if filling desired. Makes 12 to 18 depending on size.

Peggy Gilbert, owner, Fireside Family Restaurant and Lounge

Peggy’s test notes: At the restaurant, I serve these with whipped topping and fresh sliced strawberries in the center. You could also use lemon or vanilla cream pudding.

2 cupswater 1 cupmargarine 2 cupsflour 8 eggs

CREAM PUFFS

11

2016 Recipe MAY

STOCK PHOTO

Mix first eight ingredients and place in an ungreased 10”x16” baking pan. Mix the brown sugar and cocoa, and sprinkle over wet ingredients. Pour hot water over the top. Bake at 350 degrees for 45 minutes. Serve upside down while warm, and top with ice cream or whipped topping.

Peggy Gilbert, owner, Fireside Family Restaurant and Lounge

Peggy’s test notes: This recipe was a must for my daughter’s birthday cake every year, and a favorite of my Fireside customers.

3 cupsflour 2 cupssugar 6 T. cocoa 6 tsp.bakingpowder ¼ tsp. salt ½ cupsmilk 6 T.oil 3 tsp.vanilla 3 cupsbrownsugar ¾ cups cocoa 5¼ cupshotwater

HOT FUDGE SUNDAE CAKE

12

2016 Recipe JUNE

PHOTO BY NDAREC/LIZA KESSEL

Mix all ingredients in bowl. Cover and refrigerate 2 to 3 hours, stirring occasionally. Skewer shrimp. Grill 2 to 3 minutes per side.

Kay’s test notes: She buys her shrimp cleaned and deveined. If you don’t have access to a grill, you could also broil or fry them — but they taste best grilled.

Kay Renneke, member of Mountrail-Williams Electric Cooperative

3 clovesmincedgarlic ⅓ cupoliveoil ¼ cuptomatosauce 2 T.redwinevinegar 2 T.freshchoppedbasil ½ tsp. salt ¼ tsp.cayennepepper 2 lbs.largerawshrimp,cleaned

MARINATED GRILLED SHRIMP

13

2016 Recipe JUNE

PHOTO BY NDAREC/LIZA KESSEL

Place cucumbers in bowl, covering generously with salt. Add water to cover cucumbers. Let sit 15 minutes. Mix vinegar, sour cream and sugar in separate bowl. Add tomato and onion. Drain cucumbers and squeeze water out of cucumbers. Add cucumbers to bowl and mix. Refrigerate for one hour before serving.

Kay Renneke, member of Mountrail-Williams Electric Cooperative

2 cucumbers,peeledandsliced 1 smallsweetonion,slicedandhalved 1 largefirmtomato,cutintothinwedgeswith

seedsremoved 1/3 cupwhitevinegar 1/3 cupsourcream 3to4 T.sugarfordesiredsweetness

CUCUMBER SALAD

14

2016 Recipe JUNE

PHOTO BY NDAREC/LIZA KESSEL

Preheat oven to 300 degrees. In bowl mix butter, garlic salt, rosemary, basil, thyme, garlic powder and parmesan cheese. Spread mixture on each half of French bread equally. Sprinkle with additional parmesan as desired. Place bread halves crust down on baking sheet. Bake in preheated oven 10 to 12 minutes or until edges are lightly browned.

Kay’s test notes: The bread can also be prepared on the grill placed on top of aluminum foil. If you’re watching your weight, this bread is not for you! It’s sinfully good.

Kay Renneke, member of Mountrail-Williams Electric Cooperative

½ cupmeltedbutter 1 tsp.garlicsalt ¼ tsp.driedrosemary ⅛ tsp.driedbasil ⅛ tsp.driedthyme ⅛ tsp.garlicpowder 1 T.gratedparmesancheese 1 1-lb.loafFrenchbread,halvedlengthwise

GARLIC PARMESAN BREAD

15

2016 Recipe JULY

PHOTO BY NDAREC/JOHN KARY

Combine the first seven ingredients. Rub all of the seasoning blend onto both sides of the ribs. Stack three sheets of foil, and place half the ribs in the center (place ribs in a single layer). Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the ribs and crimp tightly to prevent leaks. Repeat with the remaining ribs. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Place foil packets over indirect medium-low heat. Grill, covered, for 1¼ hours, turning foil packets over after 45 minutes. Open foil packets, smear with barbecue sauce, refold packets and leave on grill another 5 to 10 minutes.

Lisa Ryan, member of Roughrider Electric Cooperative

2 T.brownsugar 2 T.paprika 2 T.pepper 1 T.chilipowder 1½ tsp. salt 1½ tsp.crushedredpepperflakes 1 tsp.garlicpowder 6 poundsbonelessporkribs heavy-dutyaluminumfoil

HOT ‘N SPICY RIBS

16

2016 Recipe JULY

PHOTO BY NDAREC/JOHN KARY

1 bagshreddedcarrots 1 headcauliflower,cutinbitesizepieces 4 largestalkscelery,chopped 1 jarlargegreenolives,pittedandcutinhalf 1 canlargeblackolives,pittedandcutinhalf 1 packagecherrytomatoes,cutinhalf ¼ cupvinegar ⅔ cupcanolaoil 1½ packagesdryranchmix cilantro(freshordried) garlicsaltorotherseasoningstotaste

Mix all ingredients together and chill in fridge to marinate. It’s best when marinated several hours and really cold.

Lisa Ryan, member of Roughrider Electric Cooperative

VEGGIE SALAD

17

2016 Recipe AUGUST

PHOTO BY NDAREC/CARMEN DEVNEY

Add the first five ingredients to a medium bowl. Mix in Caesar dressing until evenly coated. Spoon into tortillas and enjoy. Serves 5 to 6.

Julie’s test notes: If packing for a picnic, pack everything but the croutons and dressing in one bowl. Put the dressing in another and the croutons in a third. This keeps the croutons crunchy and the lettuce from getting too wilted.

Julie Fornshell, member of Capital Electric Cooperative

3 cupsshreddedromainelettuce 2 cupscookedchicken,chopped 6 slicescookedbacon,chopped ¼ cupgratedparmesancheese ¼ cupcroutons ½ cupCaesardressing5to6 flourtortillas(8-inch)

CHICKEN CAESAR WRAPS

18

2016 Recipe AUGUST

PHOTO BY NDAREC/CARMEN DEVNEY

Mix all ingredients minus vanilla chips and oil in a large bowl. Melt vanilla chips in microwave. Add oil for better coating consistency. Pour over ingredients and lay on wax paper to dry. Break and store in an airtight container.

Julie’s test notes: The recipe makes a large batch, so cut in half if desired. Eliminate the peanuts if there is a concern about nut allergies. I once replaced the chips with vanilla almond bark, with a bit of paraffin melted in it. This worked well, also.

Julie Fornshell, member of Capital Electric Cooperative

5 cupsCheerios™ 5 cupsRiceChex™orCornChex™ 1 10-ouncebagpretzels 1 bag M&Ms®

2 cupscocktailpeanuts 2 12-ouncebagsvanillachips1to2 T.oil

TRAIL MIX

19

2016 Recipe AUGUST

STOCK PHOTO

Mix together. Refrigerate for 30 minutes. Roll into balls and store in a covered container in the refrigerator..

Julie’s test notes: You could substitute the peanut butter with sun butter, or the chocolate chips with white chips or butterscotch chips, depending on your taste.

Julie Fornshell, member of Capital Electric Cooperative

1 cupquickcookingoatmeal⅓to½ cupchocolatechips ½ cuppeanutbutter ⅓ cuphoney 1 t.vanilla

ENERGY BITES

20

2016 Recipe SEPTEMBER

PHOTO BY NDAREC/LIZA KESSEL

Cook ground meat with onion. Drain well, then add other ingredients. Cook over low heat for one hour. Service with crumbled tortilla chips and cheese on top.

Marlys Friesz, member of Mor-Gran-Sou Electric Cooperative

1 poundgroundbeef 1 onion,chopped 1 16-oz.canwholekernelcornwithjuice 1½ cupswater 1 16-oz.canBlackBeanswithjuice 1 16-oz.canPintoBeanswithJalapeñoPeppers,

withjuice 1 16-oz.canKidneyBeanswithjuice 1 canRo-tel®DicedTomatoesandGreenChilies 2 cansstewedtomatoes 1 pkg.Tacoseasoningmix 1 pkg.HiddenValley®OriginalRanchSaladDressing

andSeasoningMix(dry) Tortillachips Cheese,grated

TACO SOUP

21

2016 Recipe SEPTEMBER

PHOTO BY NDAREC/LIZA KESEL

Mix together and refrigerate.

Marlys’ test notes: You can use other flavors of yogurt or fruit.

Marlys Friesz, member of Mor-Gran-Sou Electric Cooperative

1 16-oz.containerstrawberryyogurt 1 8-oz.containerKraft®CoolWhip ½ bagmini-marshmallows 1 10-oz.bagfrozenstrawberries,drained

YOGURT SALAD

22

2016 Recipe OCTOBER

PHOTO BY MILLIE KAUFMAN

CAKE ½ cupofcaramelsauce ½ cupplus2T.whitewhole

wheatflour ⅓ cupcocoapowder ½ tsp.bakingsoda ¼ tsp. salt 4 ouncesbittersweet

chocolate,chopped 6 T.butter,melted ½ cupbuttermilk ½ cupsugar

2 eggs 1 tsp.vanillaFLAN 1 14-ouncecansweetened

condensedmilk 1 12-ouncecan

evaporatedmilk 3 ouncescreamcheese,

roomtemperature 3 eggs 1 tsp.vanilla

Preheat the oven to 350 degrees. Spray a 12-cup Bundt cake with baking spray with flour. Pour caramel sauce into the bottom of cake pan. In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside. Place chocolate and butter in a microwave-safe bowl, heat until melted, 2 minutes at 50 percent power. Whisk buttermilk, sugar, eggs and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel. Add sweetened condensed milk, evaporated milk, cream cheese, eggs and vanilla to a blender. Blend for one minute or until very smooth. Slowly pour over cake batter. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 60 to 75 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.Millie Kaufman, member of Capital Electric Cooperative

CARMELIZED CHOCOLATEFLAN CAKE

23

2016 Recipe OCTOBER

Preheat oven to 350 degrees. Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8 to 10 minutes or until set. Cool on a wire rack. For filling, in a large bowl, beat 1 package of cream cheese, 1/4 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake 60 to 75 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.Test note: Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Millie Kaufman, member of Capital Electric Cooperative

1 cupcrushedgingersnapcookies(about25cookies)

⅓ cupfinelychoppedpecans

¼ cupbutter,melted 4 packages(8ounces

each)creamcheese,softened,divided

1 cupssugar,divided 2 T.cornstarch 2 tsp.vanillaextract 4 largeeggs 1 cuppumpkinpure 2 tsp.groundcinnamon 1 tsp.groundnutmeg

SWIRLED SPICYPUMPKIN CHEESECAKE

PHOTO BY MILLIE KAUFMAN

24

2016 Recipe NOVEMBER

Mix water and flour to make a thick dough. Depending on the size of the ham, you may need to make more or less dough. When the consistency is right, roll out the dough like a pie crust, but much thicker to cover and wrap the ham. Pinch the seam closed. Place the wrapped ham upside down (seam down) in a pan lined with non-stick foil with water. Baste dough lightly with butter or oil. Cover dough with tin foil. Preheat the oven to 350 degrees and bake according to instructions on the ham package.

Beatrice’s test notes: The dough should get nice and brown. Toward the end of baking, pull the tinfoil to allow the dough to brown. Don’t overbake the ham; it’s already been fully cooked.

Beatrice Heer, member of KEM Electric Cooperative

1 12-poundhambone-in,pre-cooked 10 cupswhiteflour 4 cupswater

HAM IN A BLANKET

PHOTO BY NDAREC/LIZA KESEL

25

2016 Recipe NOVEMBER

Rinse rice. Boil water and add a pinch of salt, and boil according to package directions. When rice is soft, rinse. Mix together whipping cream, sugar, sour cream, vanilla and eggs. Add to the rice mix. Pour into a 9”x13” pan and top with cinnamon. Bake at 350 degrees for one hour or until done.

Beatrice’s test notes: You can add raisins when you boil the rice. I use medium white rice. I use this as a side dish, but some use it as a dessert.

Beatrice Heer, member of KEM Electric Cooperative

3 cupsrice 3 cupswhippingcream 2 cupssugar ⅓ cupsourcream 2 tsp.vanilla6to7 eggs,beaten

BAKED RICE

PHOTO BY NDAREC/LIZA KESEL

26

2016 Recipe DECEMBER

Mix cookie ingredients and roll dough thin, or as you wish. Bake 9 to 10 minutes, or until slightly golden, in a preheated 350-degree oven. Mix frosting ingredients until fluffy and not runny. Allow cookies to cool before frosting. Yield: A half-batch makes about 60 2” cookies.

Leigh’s test notes: We usually make a half-recipe and have plenty of cookies leftover to freeze.

Published in the cookbook Golden Treasures of Senior Citizens of Benson County

Leigh Kaeding, member of Capital Electric Cooperative

COOKIE 3 cupssugar 3 eggs 2 cupsheavywhippingcream 1 tsp.ginger 1 cupbutter 3 tsp.soda 5+ cupsflour,tomixsmoothFROSTING 1 bagpowderedsugar ½ cartonwhippingcream 1½ tsp.vanilla

A GOOD ROLLED WHITE COOKIE

PHOTO BY NDAREC/LIZA KESEL

27

2016 Recipe MONTH CHOCOLATE REVEL BARS

STOCK PHOTO

Mix bar ingredients and pat half of it into a greased 9”x13” baking pan. Place filling ingredients in a mixing bowl and microwave on low for a few minutes to melt. Pour over the oatmeal layer. Take small amounts of the remaining oatmeal mixture and flatten in your hand (about palm-size) and lay on top of chocolate filling – creating a top layer. Repeat until all batter is used and the majority of chocolate filling is covered. Bake in preheated 350-degree oven for about 35 minutes.

Bea Wolfe, member of Northern Plains Electric Cooperative

BARS 1 cupbutter 2 cupsbrownsugar 2 eggs 2 tsp.vanilla 2½ cupsflour 1 tsp.bakingsoda 1 tsp. salt 3 cupsQuickoatmeal

FILLING 1 12-oz. bag

chocolatechips 1 canEagleBrand

milk 2 T.butter ½ tsp. salt 2 tsp.vanilla 1 cupwalnuts

(optional)

Touchstone EnergyCooperatives of North Dakota

NORTH DAKOTA ASSOCIATION OF RURAL ELECTRIC COOPERATIVES

NORTH DAKOTA LIVING

3201NYGRENDR.N.W.|P.O.BOX727|MANDAN,ND58554|701.663.6501