Woll Cookbook Final

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Woll

Famil


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Table of Contents

ChapterPag

e

Introduction 3

Foreward 5

Appetizers, Soups &Salads 7

Breads, Muffins & Rolls 25

Desserts 39

Main Dishes 61

Vegetables & Legumes 77

Canning 83

Holiday Favorites 91

Index 99

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In the photo on the cover from back row, left to right JoanCurnes, Dorothy Randrup, Herman Woll, Carole LaDeRoute, B

Anne LaDeRoute, and Art Woll. From front row, left to right KMcKichan, Grandpa Herman Woll, Grandma Lucille Woll and M

(Lucy) Opsahl in 1972.


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To my wonderful Mother, thank you for your love, support, patience,your precious memories and talent in the kitchen.

A special note: on the divider pages throughout the cookbook youwill notice handwritten recipes; they are in Grandma Tutushandwriting.

Lisa Lewis

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ForewardI want to express a very special Thank you to Lisa -- for all herwork, her time and her exceptional care for this cookbook. WithoutLisas diligence, we might not have this wonderful collection. Everypage reveals memories and pictures and love of family. Theserecipes were contributed by those who loved Grandma. Her friendscalled her Lucille or Mrs. Woll; her children called her Mother, Mom,

Mama; her grandchildren called her Grandma, Grandma Tutu or justTutu. And Lu was the special name given by her beloved husband.

As you read through this cookbook, you will realize that it is not justa compilation of recipes and comments. We have been given aLegacy and a Family Heritage that has been put down on paper.Mother not only taught us traditions, she bestowed blessings on usthrough her wonderful life. She was practical in her counsel; she wasgenerous in her time and tireless in her efforts to do good.

The book of Proverbs talks about a Woman of Noble Character. It isa perfect description of our Mother and Grandmother, Lucille

Wilhemina Bachmann Woll.

Carole LaDeRoute

Proverbs 31: 10-12, 17, 20, 25-31:

A wife of noble character who can find?She is worth far more than rubies.

Her husband has full confidence in herand lacks nothing of value.

She brings him good, not harm,all the days of her life.

She sets about her work vigorously;her arms are strong for her tasks.She opens her arms to the poorand extends her hands to the needy.

She is clothed with strength and dignity;she can laugh at the days to come.

She speaks with wisdom,and faithful instruction is on her tongue.

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She watches over the affairs of her householdand does not eat the bread of idleness.

Her children arise and call her blessed;her husband also, and he praises her:"Many women do noble things,

but you surpass them all."Charm is deceptive, and beauty is fleeting;

but a woman who fears the LORD is to be praised.Give her the reward she has earned,

and let her works bring her praise at the city gate.

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8

Appetizers,Soups & Salads


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Artichoke DipBetty Anne LaDeRoute

2 -14 oz. cans artichokes in water, drained and chopped2 cups mayonnaise 2 cups grated parmesan cheese

Combine all ingredients and spread in shallow pie pan. Bake till slightlybrown, about 30 minutes at 350. Serve warm with bread rounds or tortillachips.

Grandmas Clam ChowderLucille Woll

Mother was famous all over Hillsboro for her wonderful clam chowder. It was

the most requested menu item at the restaurantwhere she worked. She would make it everyChristmas for the Woll family gathering. SinceMother seldom wrote down her recipes, wewould jot down the ingredients as we helped her

prepare meals and would often guess at thequantities, going mostly by what looked rightto her. This recipe can be modified to whatever

you like. Add more potatoes, leave out thecelery, or double the amount of clams, however

you prefer. This is the basic clam chowder from Grandma Woll and makesabout 6 servings.~Carole LaDeRoute. In the picture from left to right areDayton Arruda, Art Woll and Mark Woll, undoubtedly enjoying a bowl or twoof this recipe in 2001.

4 slices bacon, diced 1 cup minced onion cup diced celery (optional) cup finely grated carrot4 cups peeled and cubed potatoes 1 teaspoon salt, dashes ofpepper

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1 cube butter 1 quart half-and-half 2 cans minced clams cup flourButter for garnish

Cook bacon till almost crisp; add onions and cook 5 minutes. Add celery,carrot and potatoes. Drain juice from clams and add to vegetables. Addenough water to cover and cook over medium heat until tender. Melt thebutter in a large, heavy saucepan. Whisk in flour until smooth. Whisk in the

half-and-half, stir constantly until thick and smooth. Stir in the vegetables andheat through, do not boil. Lower the heat and stir in the clams and heatthoroughly. Garnish with a spoonful of butter.

Demitris CalamariLisa Lewis

Our family has loved a traditional Greek restaurant called Demitris, we havegone there for special dinners for decades, and it was located on Burnside inPortland. One night the family was meeting for dinner at Christmas time (as

always), my husband and I went early to relax, chat with Demitri and have aglass of wine. While we were chatting, I told him I was afraid he would retiresoon and I wished he would share with me his Calamari and Tzatziki saucerecipes. He sat down and wrote both recipes on our paper table cloth andthen took me by the hand to the kitchen and prepared it for us so I couldwatch him do it. What a special night! Just months after that we drove by tohave lunch and the restaurant was gone, we miss Demitri and his food verymuch, but with this recipe we will always remember. OPA! In the photobelow from back row, left to right are Jennifer Splitt, Grandma Woll, LisaLewis, Leslie Wolvert; from front row, left to right Ronda McKichan Davis, JulieMatula (Woll) and Jodi McManis around 1983.

1 package (or more!) cleaned whole squid (Demitri used frozensquid)Garlic powderSaltFlourVegetable oil

Make sure the squid is cleaned, then cut into ringlets, marinate the ringlets inthe combination of garlic and salt (nothing was measured; he just used a bitof this and that). Marinate for an hour orso, heat a pot of vegetable oil to 350-

400. Coat the marinated squid withflour, tap excess off and fry in oil until they float,serve with a squeeze of fresh lemon and Tzatzikisauce (I wont put that recipe here, there are nomeasurements to his recipe and store boughtis good enough).

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Stuffed MushroomsCarole LaDeRoute

2 lbs large white mushrooms 8 oz cream cheese1 cup grated cheddar cheese 1 cup parmesan cheese2 cans small broken shrimp, drained

Remove stems from mushrooms, then wash and pat dry. Soften the creamcheese, add cheddar and parmesan cheeses. Mix well. Stuff the mushroomswith cheese mixture. Put in 9x13 pan. Bake 2030 minutes at 350. Goodwith a dash or two of Worcestershire sauce and seasoning salt.

Corn and Lobster ChowderBetty Anne LaDeRoute

In the photo above are Grandpa and Grandma Woll around 1968.

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lb slab bacon (rind removed) 1 tablespoon unsaltedbutter2 cups diced onion 2 tablespoons flour4 cups chicken broth 2 bay leaves1 teaspoon paprika 2 potatoes, peeled and diced3 sprigs fresh thyme 1 cup half-and-half 3 cups cooked fresh corn kernels 1 red or yellow bellpepper, diced

4 scallions, thinly sliced Salt & pepper to taste2 cups cooked lobster, diced cup fresh parsley

Cut bacon into small dice and place in large pot over low heat. Cook, stirringto render the fat (5-7 minutes). Add butter and let it melt. Add onion andcook over low heat about 10 minutes. Add flour, cook, and stir for 1 minutelonger. Simmer broth, bay leaves and paprika in the pot for 5 minutes. Addpotatoes and thyme, cook 15 minutes. Add half-and-half, corn, red/yellowpepper and scallions; cook 10 minutes. Season with salt and pepper. Addlobster and parsley just before serving hot.

Curried Cream of Cauliflowerand Apple Soup

David and Susan Opsahl

Smooth and creamy, with a sweet and spicy taste, thissoup can be made a more complete meal by addingslices of cooked lobster or shrimp. Can be preparedahead and reheated before serving. I got this recipe fromDaniel Boulud who is a top chef in New York City where I

have had one of my most memorable meals. The photoon the left is of David and Susan around 2002.

4 cups chicken stock (low sodium)1 tablespoons butter1 cup onions, chopped2 teaspoons Madras curry powder teaspoon saffron threads1 cup Golden Delicious (or other apple), peeled, split, coredand sliced

4 cups cauliflower (about 1 medium head) greens and stemsdiscarded and broken into small florets1 cup heavy cream1 tablespoon fresh chives, minced

For the Curried Apple Dice (optional):1 cup Golden Delicious (or other apple), peeled, split, cored, in dice

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1 teaspoon Madras curry powder teaspoon saffron threadsSalt and freshly ground pepper

Warm the chicken stock in a medium saucepan over medium heat. Melt thebutter in a cast-iron pot or soup pot over medium-low heat. Add the onions,curry powder, and saffron and sweat for 2 minutes, stirring often. Add thesliced apple and sweat for another 5 minutes, stirring often. Add the

cauliflower and warm chicken stock and bring to a boil. Boil until thecauliflower is tender when pierced with a knife, about 20 minutes. Add thecream and cook for 3 more minutes. Salt and pepper to taste. Transfer thesoup in batches to a blender or food processor and puree at high speed untilvery smooth (can also process with an immersion blender until very smooth).Keep warm or reheat until ready to serve. Optional curried apple dice: Placethe diced apple with 1 tablespoon water in a small saucepan over mediumheat. Add the curry powder, saffron, and salt and pepper to taste. Mix well,cover and cook 3 minutes. Strain out the liquid and keep warm until ready toserve. Ladle soup into bowls and top with the apple dice mixture. Serveimmediately. Serves 4-6.

Russian BorschtChuck LaDeRoute

This recipe came from our dear friend, Lydia Brodovsky. There were 10people in the Brodovsky family and they lived with us for about 5 months in1989. They emigrated from Russia through Lutheran Family Services andstayed at our home until they could establish their new life in America. Welearned to love their authentic, wholesome cooking. Chuck watched Lydia

prepare her Russian dishes many times and was able to capture this recipe,while adding his own special touches, for this wonderful soup. In the photo

below from left to right is Chuck and Rob LaDeRoute-1972.

3 lbs. round steak teaspoon steak seasoning2 cans 14oz beef broth 1 can 14oz vegetable broth14 cups water 2 cups diced potatoes2 cups julienne carrots 2 cups julienne beets4 cups chopped cabbage 2 cups finely chopped celery2 cups finely chopped zucchini2 cups chopped green/sweet red pepper4 tablespoons McCormick beef base2 tablespoons fresh cilantro, finely chopped2 tablespoons fresh Thai basil teaspoon fresh sage

teaspoon fresh oregano 1 tablespoon dried parsleyflakes1 tablespoon dried celery flakes 1 teaspoon Worcestershiresauce1 teaspoon rice vinegar teaspoon minced garlic

Cube the round steak into - squares and brown them in the steakseasoning: put in large pot and mix in all remaining ingredients. Simmer

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gently for about an hour or more, till vegetables are done. Serve in bowlswith a generous spoonful of mayonnaise on top of soup.

Taco SoupLisa Lewis

This is one of the many recipes my mother is famous for. Wewould typically eat this in the fall/winter; it is a hearty, fillingstew. I love this recipe for many reasons: it brings backmemories of my family, its VERY easy, feeds lots of people (Irecently tripled the recipe and fed 40 adults and their kidswith no left overs!) and it tastes incredible. To serve thissoup your guests will need to participate, so its fun,interactive meal. The picture on the left is of Grandpa Wolland Lisa in 1968.

1-2 pounds of lean ground beef2 cans (28 oz each) whole tomatoes2 cans (15 oz each) red beans2 cans (4 oz each) sliced black olives1 can (4 oz) green chilies, chopped1 can (12 oz) Mexican style chopped green chilies andtomatoes1 medium red onion, chopped2 packages taco seasoningChilli powder and crushed red peppers to taste1 large bag of your favorite tortilla chips (baked just wont dohere)8-10 ounces grated cheddar cheese

Saut onion and ground beef with taco seasoning. Drain the grease andcombine all other ingredients into a large pot, heat thoroughly (low boil), itsready to serve as soon as it heats through. To serve: crush tortilla chips in

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the bottom of your bowl, sprinkle generous portion of cheese, then ladle thesoup over the chips and cheese. Top it off with more crushed chips andcheese. Its even better the next day. My mom said you can add blackbeans (rinsed) or a can of corn (drained) to change it up.

Tortilla SoupRob and Sherry LaDeRoute

2 large cans green enchilada sauce4 cans whole black beans (drained and rinsed)1 small package of frozen corn 1 teaspoon crushed garlic1 teaspoon of cumin 1 bunch fresh cilantro (nostems)3 boneless breasts of chicken 3 tablespoons cooking oilCheddar cheese, grated Tortilla chips, slightlycrushedHeat oil in a large stock pot, add chicken and brown. When the meat is

almost done, add the garlic (do not add too soon or it will burn). Once themeat is done, add the green enchilada sauce, corn, black beans, cilantro(hand torn) and cumin. Heat thoroughly. Spoon hot soup into individualbowls, top with cheddar cheese and tortilla chips.

24 Hour Fruit SaladBetty Anne LaDeRoute

I got this recipe from Karen and its my favorite fruit salad!

1 can chunk pineapple 1 can mandarin oranges1 can seedless grapes 1 carton sour cream

Coconut Mini marshmallows1 can maraschino cherries whole or halved

Mix together let stand 24 hours and serve chilled.

Bean SaladCarole LaDeRoute

The photo below is of Carole LaDeRoute (you see the back of her head on the far leftof the float), Betty Anne LaDeRoute (to the far right) and Karen Brahe-Pedersen

(sitting as Betsy Ross) in the 1955 4

th

of July parade on Main Street, Hillsboro, OR.

1 head cauliflower, cut in pieces 1 green pepper, sliced1 can French green beans 1 can French yellow beans3 celery stalks, sliced 1 tablespoon onion flakes

Marinade:1 cups vinegar cup water

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2 tablespoons sweetener 1 tablespoon salt

Mix together marinade ingredients and bring to boil. Cool slightly and pourover vegetables. Refrigerate overnight before serving.

Best Ever Chicken SaladCarole LaDeRoute

In the picture below, Carole holding Jennifer Splitt in 1968.

cup grapes, halved cup apple, diced cup thinly sliced green onion cup slivered toasted almonds4 cups chicken breast -- skinless, cooked, diced

cup fresh pineapple, cut into bite-size piecesDressing:1 cup non-fat mayonnaise cup mangochutney cup freshly squeezed lime juice2 teaspoons freshly grated lime peel1 teaspoon curry powder teaspoon salt

Toss together chicken, fruit (you can substitute any fruit that youenjoy) and onions. Combine the dressing ingredients and blendwith the chicken mixture. Spoon chicken salad into lettuce cups.

Sprinkle with toasted almonds. Makes 12 servings.

Chipotle-Sweet Corn Saladwith Grilled Vidalia Onion


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This is a favorite salad when fresh sweet corn is available. Canned chipotlechilies in adobe sauce are available in the Mexican food section of yourgrocery. La Costena is recommended but other brands also work well.

5 ears fresh sweet corn medium Vidalia or Walla Walla onion, thickly sliced crosswise1 tablespoon extra virgin olive oil cup plus 2 tablespoons sour cream2 tablespoons fresh lime juice1 Chipotle chilies in adobe sauce, seeded and finely minced4 scallions, thinly sliced on the diagonalSalt and fresh ground pepper to taste

Light a grill or preheat gas grill. Prepare the sweet corn for grilling byremoving most layers of husk and the corn silk. Leave only a thin layer ofhusk and place on grill over medium high heat. Brush onion slices with oliveoil and add to grill. Grill until onion and corn are slightly charred but stillcrisp, about 7 minutes, turning the corn and onions so all sides are charred.Remove from grill and let cool slightly. Cut the kernels from the cobs andcoarsely chop the onion. In a medium bowl, mix the sour cream with the lime

juice, chopped chipotle chilies, and sliced scallions. Stir in the charred corn

and onions. Season salad with salt and pepper and serve immediately. Thechipotle-corn salad can be refrigerated overnight. Let the salad stand for 20minutes at room temperature before serving or reheat briefly in themicrowave. Serves 4 to 6.

Decadent Broccoli SaladLisa Lewis

This salad is a must have at ANY family gathering that myhusbands family has.its just not a get-together withoutthis dish. It is so delicious, enjoy! In the photo on the leftfrom back row left to right Bob and Betty Anne LaDeRoute,Karen Brahe-Pedersen, Lisa Lewis; front row left to right Donand Marie (Lucy) Opsahl, Tom and Sue Koch on theirwedding day 1997.

1-2 bunches of broccoli red onion1 cup slivered almonds 1 lb bacon1 cup mayonnaise 1/3 cup sugar2 tablespoon red wine vinegar

Tear broccoli into small bite size pieces. Finely chop red onion (not toomuch!) and add to broccoli. Chill. Cook bacon, crumble and add to thebroccoli. Toast the almonds in a dry frying pan. Mix the mayonnaise, vinegarand sugar and add it to the chilled broccoli mixture. Add the toastedalmonds. Mix well, chill, and serve immediately. If made the night before,add almonds just before serving.

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Favorite Waldorf SaladGrandma Bachmann

Grandma Bachmann would make this delicious salad for special dinners. Shewas busy preparing it one time while we were visiting in the kitchen and Iquickly wrote down the recipe on the back of an envelope.~CaroleLaDeRoute

2 cups diced apples (with skins on) 1 cup diced celery cup grapes, sliced in halves cup brokenwalnuts cup raisins

Dressing: cup mayonnaise teaspoon lemon juice1 tablespoon sugar Dash of salt cup whipping cream

Mix apples, celery, grapes, walnuts and raisins. Set aside. Mix together

mayonnaise, lemon juice, sugar and salt. Stir into fruit. Whip the cream andfold into fruit mixture. Chill well. Serves 6.

Fresh Broccoli SaladCarole LaDeRoute

One winter day in 2002, we had a Sisters lunch at a small Victorianrestaurant in downtown Hillsboro. They served a delicious salad with our

soup and sandwiches. This is our version of that salad and it still brings backgood memories of our fun day together. In the photo below are the SistersCarole LaDeRoute, Karen Brahe-Pedersen, Marie (Lucy) Opsahl, DorothyRandrup, Joanne Curnes, and Betty Anne LaDeRoute in 1998.

2 heads fresh broccoli 1 red onion lb bacon 1 cup raisins1 cup mayonnaise cup sugar2 tablespoons white wine vinegar1 cup sliced almonds or favorite nuts

Cook bacon until evenly brown. Cool and crumble. Cut broccoli into bite-sizepieces and cut the onion into thin bite-size slices. Combine broccoli, onion,raisins, bacon and nuts. Mix mayonnaise, sugar and vinegar until smooth. Stirinto the salad, let chill and serve. Makes 810 servings.

Fritos Salad19


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Danielle LaDeRoute

1 head lettuce 1 cup grated cheddar cheese1 large tomato, diced 1 small red onion, thinlysliced1 can sliced black olives 1 can kidney beans cup Catalina salad dressing 2 cups Fritos, slightlycrushed.

Cut lettuce in bite-size pieces. Add all remaining ingredients, toss well andserve.

German Potato SaladLucille Woll

This recipe was passed down for many generations, going back to our

Grandma Schaefer, who emigrated from Germany to America in the late1800s. Her granddaughter, Lucille Woll, perfected the recipe that we enjoytoday. Lucilles granddaughter, Leslie Wolvert wrote down the recipe as toldby Grandma Woll one summer day in 1975. Grandma Woll would make herGerman Potato Salad for nearly every family gathering and always served itat Christmas. She would make it in a very large soup-pot filled to the top.Weve included the ingredient list for a large group (serving 50

people).~Carole LaDeRoute. In the photo below are Grandma and GrandpaWoll around 1960.

Ingredients to serve 6 10:5 lbs red potatoes lb bacon, chopped

1 cup sugar 1 cup vinegar1 small onion, finely chopped cup celery, finelychopped2 eggs, slightly beaten Salt & pepper to taste

Boil, peel and cube the potatoes. Add the celery and onion, then set aside. Inlarge skillet, brown the bacon. Remove the bacon and add the sugar andvinegar to the bacon grease in the skillet. Stir until dissolved then mix the

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bacon back into the skillet. Pour the bacon mixture over the potatoes and mixwell. Add the eggs and stir over low heat until thoroughly heated andthickened. Let salad set awhile before serving. Ingredients to serve about 40-50:20 lbs red potatoes, 6 lbs bacon chopped, 7 cups sugar, 6 cups vinegar,2 large onions, finely chopped, 2 stalks celery finely chopped, 6 eggs slightlybeaten, Salt and pepper to taste

Great Grandmas German PotatoSalad

David and Susan OpsahlThis is Aunt Maries version of Grandma Bachmanns German Potato Salad.

6 lbs red potatoes, B size if available1 cups white vinegarLarge yellow onion, finely chopped 2 cups sugar5 celery sticks 2 eggs beaten1 lb bacon, chopped Salt & pepper

Boil potatoes (do not peel) until just soft. Skin may break when done. Drainand completely cool (can be made one day ahead). Ideally the potato will notcrumble with sliced and heated. Pan fry bacon until crisp. Remove from heat

and leave bacon in pan with grease after cooking. Peel and slice potatoesinto a large kettle (cast iron or stainless that distributes heat evenly withoutsticking.) Follow this sequence for assembling the salad: add onions andcelery to potatoes, then salt (~1 tsp.) and pepper (~ tsp.), then sugar, andfinally vinegar. Stir together gently until mixed. Turn burner on low and addbacon and bacon grease to pot and mix again. Heat thoroughly but not toboil. When warm, add beaten eggs and stir to thicken. Turn off burner andsit. Taste and adjust seasonings (salt, pepper, sugar or vinegar; the first time

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I made this it needed additional salt and cup sugar). Reheat beforeserving. For 25-30 servings: 10 lbs red potatoes, 2 large yellow onions, 10celery sticks, 1 lb bacon, 2 to 2 cups White vinegar, 3 cups sugar, 2 eggsbeaten, Salt & pepper.

Orzo Pasta Salad

Lisa LewisThis salad is a big hit, I bring it to most large gatheringsand it feeds a crowd. It can be made with or withoutshrimp or chicken for a heartier meal. In the photofrom left to right are Lisa Lewis, Grandpa Woll and

Jennifer Splitt around 1971.

8 oz uncooked Orzo pasta1 large English cucumber1 cups Feta cheese (crumbled)1 small red onion

2-3 Roma tomatoes cup Italian or Greek salad dressings (notcreamy)

Cook the pasta and cool. Cut the tomatoes into bite size pieces, peel anddeseed the cucumber, cut into bite size pieces. Chop a minimal amount ofred onion (dont make it too strong). Mix cooled pasta, vegetables, olives,cheese and dressing together. It may need additional dressing if not servedright away.

Papa's Chicken SaladRob and Sherry LaDeRoute

1 whole roasted chicken finely chopped onion cup dried cranberries 3 tablespoons mayo(more if wanted)Salt & pepper to taste cup pine nuts, if desiredCroissants or favorite bread Lettuce, tomato, if desired

Remove chicken meat from bone. Add onion, cranberries, mayonnaise, salt

and pepper. Mix well and add pine nuts, if you like. Spread onto croissant orbread; add lettuce and tomato if you want. Makes about 6 sandwiches.

Poppy SaladRob and Sherry LaDeRoute

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In the picture below are Grandpa Woll and Rob around 1964.

1 head Romaine lettuce 1 bag fresh spinach1 red onion, thinly sliced 2 cups sliced fresh mushrooms2 cups grated Swiss cheese 2 cups cottage cheese1 can whole black olives, cut in half

Dressing:1 cup sugar 1 cups red wine vinegar

1 cup oil 3 teaspoons salt1 teaspoons dry mustard 2 teaspoons poppy seeds

Tear lettuce and spinach into bite size pieces. Mix dressing ingredients andrefrigerate overnight. Mix all salad ingredients in a large container. Adddressing, mix well and serve.

Shrimp and Mac

SaladLisa Lewis

I got this recipe from my dear friend Carin Kvinge; Carin and I lost contact formany years and were just reunited. One of the first things I asked her forwas this recipe; I have tried to duplicate it on my own with no luck. I am sograteful for this recipe, but more grateful to be reunited with a great friend.

1 lb uncooked seashell noodles lb small cooked shrimp red onion finely chopped 1 can sliced black olives1 cup thawed frozen peas cup chopped green pepper

1 cup cubed cheddar cheese cup chopped red pepper1 cup Best Foods mayonnaise cup Beaver Hot & SweetMustardCook the noodles and cool. Then mix all other ingredients together andseason to taste with Johnny's Seasoning Salt. Careful with the red onion (beconservative). The salad is best if made at least a few hours in advance.

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Taco Salad DipBetty Anne LaDeRoute

In the picture from left to right are Dorothy Randrup,Herman Woll, Karen Brahe-Pedersen, Carole and Betty

Anne LaDeRoute around 1999.

1 can refried beans-1st 1 pint sour cream-2nd1 can chunky salsa-3rd Grated cheddarcheese-4thChopped lettuce-5th Sliced olives-6thChopped tomatoes-7th Chopped onions ontop

Layer as listed (left to right) in an 8x10 pan, double for a big party.

Whipped Cream Fruit SaladNancy (Abrahamson) Raber2 large cans fruit cocktail3 small cans mandarin oranges1 lb red seedless grapes, halved2 large apples, peeled, cored and diced4 bananas, sliced1 pint whipping cream whipped stiff, add sugar to taste (noCool Whip)

Drain fruit cocktail and mandarin oranges. Gently mix together sweetenedwhipped cream and all fruits till blended.

French Salad DressingLucille Woll

Our Mother was an awesome cook, chef and baker. Besidesmaking giant amounts of food for every family gathering, shewas the star chef at a local restaurant and was a master atcooking for large groups. The following 3 salad dressings areones that she made and used at the restaurant.~CaroleLaDeRoute. The picture is of Grandma around 1975.

1 cup oil 1 cup vinegar1 cup sugar 1 can Campbells tomatosoup

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1 tablespoon dry mustard 1 tablespoon salt teaspoon pepper 1 small onion, minced fine1 garlic bud, crushed well

Mix all ingredients well (does not separate). Very good.

Roquefort Salad DressingLucille Woll

1 wedge of Roquefort cheese, grated 1 gallon sourcream2 tablespoons msg 2 tablespoons parsleyflakes2 tablespoons Worcestershire Salt & pepper totaste

Mix all ingredients and chill overnight before serving.

Thousand Island Salad DressingLucille Woll

3 heaping tablespoons of pickle relish 2 onions, grated fine12 black olives, chopped fine of a gallon jarmayonnaise

Catsup to fill the jar of mayonnaise

Mix relish, onions, olives and mayonnaise in jar until smooth. Fill the jar withcatsup and mix well. Chill well before serving.

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Breads,

Muffins & Rolls


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Coffee Time RollsLucille Woll

In this photo is Grandma Woll around 1961.

1 cup walnut or almond slices1 package 24 frozen Rhodes rolls cup brown sugar cup melted butter1 teaspoon cinnamon

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1 3oz package instant butterscotch pudding mix

Place nuts in bottom of well-oiled bundt or angel food cake pan. Place frozenrolls over nuts. Mix together brown sugar and pudding mix and sprinkle overrolls. Mix butter and cinnamon, drizzle over top of rolls. Put pan in cold ovenovernight. Never open the oven door. In the morning, turn oven to 350.Bake for 35-45 minutes. Remove from oven, let sit for 5 minutes, then turnout of pan and enjoy.

Crab Cheese French BreadCarole LaDeRoute

cup grated cheddar cheese 1 8oz package softcream cheese cup finely grated onion pound crab, crumbled1 tablespoon soy sauce 1 loaf French bread cut in slices

Mix all ingredients (except bread) and spread on the slices of French bread.Sprinkle with paprika and place under broiler till bubbly (about 1 minute).

Cracked Wheat BreadLucille Woll

1 cup cracked wheat 1 cup cold water1 cup warm milk 1 tablespoon salt2 tablespoons shortening cup molasses1 packages yeast cup warm water

67 cups flour

Soak cracked wheat in cold water overnight. Pour warm milk into a bowl overthe salt, shortening and molasses. Dissolve yeast in warm water. Add thesoaked cracked wheat to milk mixture and combine with yeast. Add half theflour, stir smooth and beat for 2 minutes. Add the remaining flour. Knead 10minutes. Place in well-oiled bowl and let rise until doubled in size (about 2hours). Punch down, shape into 2 loaves and place in well-oiled loaf pans.Let rise until double again (about 1 hour). Bake 375 for 10 minutes. Turnheat to 350 for 30-35 minutes.

Date and Nut LoafLucille Woll1 cup boiling water 2 cups flour2 cups dates 1 teaspoon baking soda1 egg teaspoon salt1 tablespoon melted shortening 1 tablespoon sugar

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Pour boiling water over dates, cool. Beat egg, blend in shortening and sugar.Sift flour, soda and salt. Combine with date mixture and add nuts. Pour intogreased loaf pan. Bake 325 for 50-60 minutes.

Eggless, Milkless Muffins

Lucille WollThe picture below is of Grandma with Julie Matula (Woll)-right and JodiMcManis-left around 1973.

1 cup whole wheat flour, soaked in 1 cups warm water1 cups white flour 2 teaspoons baking powder cup sugar 1 teaspoons salt2 tablespoons shortening

Sift together 3 times the following: white flour, baking powder, sugar andsalt. Add shortening and rub together until it looks like coarse corn-meal. Mix

dry ingredients with soaked whole wheat. Put into muffin tins. Bake 400 for10-15 minutes until brown.

FastelavnsbollerKaren Brahe-Pedersen

My Mother made the BEST bread, rolls, sweet rolls(yummmm)! As a child, I used to "help" her by stirring thehot water, lard, salt, and I don't know what else...until the

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lard melted. Then she threw in some flour and I stirred some more. Thisconcoction was mixed in a beat-up old metal bucket with a lid and "c"-shaped metal hook that stirred the mixture until "just right." My Mother tookover from there until the dough had risen. Then she formed loaves and if shedecided to make rolls, we would get a chance to 'play' with the dough untilthey looked like little balls. Rolls were a real treat as time was a preciouscommodity for Mother and loaves were faster and easier. (Duh...with somany kids around, how could she be pressed for time???) So my love forfresh, home-made bread warm from the oven ("don't eat too much while it isso hot" is good advice for someone who doesn't want to get a tummy ache!)is still with me today. I have not begun to duplicate my Mother's recipe forsuch delicious bread, but I enjoy using other recipes and still enjoy eating thewarm bread fresh from the oven. This is a Danish version of "Lenten Buns"from a friend who introduced "Boller" to me. This photo is of Ole and Karenon their wedding day 1982.

2 packages yeast cup sugar2 eggs 2 cups lukewarm milk cup butter 5-6 cups flour

Dissolve yeast in about cup warm water. Then add slightly beaten eggs,sugar, softened butter, and milk to the yeast mixture. Beat in flour a little at atime until a soft dough forms. (If you have a dough hook on your electricmixer, use it.) The dough should be soft... (keep some flour to use whenforming the buns), and do not knead the dough too much. Let dough rise inthe bowl, covered with a damp cloth, until double in size. Punch down andform into small buns, let rise again on greased baking sheet until double insize. [NOTE: Put a bit of oil on your hands while forming buns, as the doughis really soft.] Brush the tops with beaten egg or egg white. Bake inpreheated oven for about 12 to 13 minutes at 425. Makes about 26-30 buns.

You may have to adjust the liquid and flour amounts....practice until it is "just

right"!!! I hope you enjoy...this is a quick and easy recipe and always turnsout delicious. The Danes cut the bun in half horizontally and spread butter oneach half...sometimes topped with jam, and/or cheese.

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German Pancakes #1Lucille Anne Wolvert

This is a breakfast recipe that mom made at least twice a month when Justanand I were growing up. There are two ways to make it.

cup flour Powdered sugar

cup milk Nutmeg2 eggs, lightly beaten Lemon juice4 tablespoons butter, meltedIn mixing bowl, combine flour, milk, eggs and dash of nutmeg. Beat lightlyand leave batter a little lumpy. Melt butter and pour into 12-inch cast ironskillet. Pour in batter and bake at 425 for 15-20 minutes or until pancake isgolden brown and has risen up the sides of skillet. Remove from oven,sprinkle some lemon juice on pancake and return to oven briefly. Onceremoved from pan, sprinkle more lemon juice, if desired. Shake powderedsugar over pancake and enjoy! Serves 1-2 people.

German Pancakes #26 eggs 2 tablespoons butter, melted1 cup milk Powdered sugar1 cup flour Nutmeg teaspoon salt Lemon juiceIn blender, mix eggs, milk, flour and salt. Process until smooth.Pour butter into an ungreased 13x9 glass baking dish. Add batter. Bake,uncovered, at 400 for 20 minutes. This pancake will be a bit thicker thanthe skillet recipe, so remove when slightly browned and cake rises up thesides of pan. Sprinkle lemon juice and powdered sugar over pancake andenjoy! Serves 2-8 (depends on appetites)

German GingerbreadJoanne Curnes

This photo is of Joanne around 1954.

2 cups flour teaspooncloves

2/3 cup sugar teaspoon pepper cup melted shortening 1 teaspoon salt teaspoon soda cup lightmolasses1 teaspoon baking powder 1 egg

1 teaspoon cinnamon cup sour milk1 teaspoon ginger 1/3 cup hot water

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Mix in order and bake in 9x9x2 pan at 350 for 45 minutes.

Graham Brown BreadLucille Woll, original from Aunt Mathilde Hjermstad

2 cups sour milk cup brown sugar

cup molasses 2 cup graham flour1 cup white flour 2 teaspoons baking soda2 teaspoons salt 1 cups raisins

Sift together graham flour, white flour, soda and salt. Add remainingingredients and mix stiff like a cake. Place in 2 bread pans. Let stand onehour before baking. Bake 350 for 35-55 minutes.

Grandmas Dinner RollsLucille Woll

The photo below is of Grandma and Grandpa Woll around 1974.

1 package yeast, dissolved in cup warm water1 cup milk (2% or higher) cup sugar cup shortening 1 teaspoon salt3 cups flour 1 egg

Scald the milk, but dont boil. Add sugar, shortening and salt. Cool tolukewarm; add the egg and yeast, then flour. Knead for 10 minutes tillsmooth. Put in oiled bowl, cover with damp towel and let rise until double,about 1 hours. Punch down, let rest for 10 minutes. Divide dough into 2equal portions. Shape into balls and put 12 balls into 9x12 oiled pan.Repeat with remaining dough. Cover with lightweight towel or saran wrapthat is sprayed lightly with Pam. Let dough rise to over the top of the pans.Bake 350 for 20 minutes.

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Grandmas Cinnamon RollsLucille Woll

In the picture to the right is Grandma, baking heramazing cinnamon rolls in 1968.

1 package yeast, dissolved in cup warmwater1 cup milk (2% or higher) cup sugar cup shortening 1 teaspoon salt3 cups flour 1 egg1 cup soft butter 2 teaspoonscinnamon1 cup brown sugar

Icing:2 cups powdered sugar cup soft butter

1 teaspoon vanilla Milk

Scald the milk, but dont boil. Add sugar, shortening and salt. Cool tolukewarm, add the egg and yeast, then add flour. Knead for 10 minutes tillsmooth. Put in oiled bowl, cover with damp towel and let rise until double,about 1 hours. Punch down, let rest for 10 minutes. Divide dough into 2equal portions. Pat each portion of dough into a rectangle. Spread eachrectangle with butter, cinnamon and brown sugar. Roll lengthwise into logs.Slice into rolls and place in pans. Cover with saran wrap that is sprayedlightly with Pam. Let rise till over top of pans. Bake 350 for 20 minutes.Frost cinnamon rolls with icing; mix powdered sugar, soft butter, vanilla andadd enough milk to make a soft spreadable icing.

Grandmas Norwegian LefseLucille Woll

Mother would use the leftover mashed potatoes from Thanksgiving andmake lefse the following day.~Betty Anne LaDeRoute

Leftover mashed potatoes (2 quarts) teaspoon salt cup cream cup butter, melted1 cup flour Dusting flour

Rice the cold mashed potatoes and place in a mixer. Add melted butter and cup of cream, mix. Add enough flour ( cup at a time) until the dough issoft and pliable. Flour your counter or pastry board, roll the contents into alog, cut evenly into pieces, and let rest for 10 minutes. Get lefse pan orgriddle as hot as possible, take first piece on a lightly floured surface, rollwith lefse rolling pin (die cut rolling pin) to fit your grill, pick up with a lefsestick (found at Scandinavian shop or on line at lefsetime.com) dust off excess

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flour, lay on dry lefse grill. Its very soft dough, roll as thin as possiblewithout tearing, brown (1-2 minutes) turn over and brown other side. Lay ontea towel to cool. Once cooled, fold into quarters and store in plastic bag,can be frozen. Serve lightly warmed with butter and jam.

Hawaiian Banana BreadCarole LaDeRoute

3 ripe bananas 2 eggs cup crushed pineapple, drained 1 cups sugar4 cups flour 2 teaspoons bakingpowder1 teaspoon soda 1 teaspoon salt2 teaspoons vanilla 1 cup chopped nuts cup coconut

Beat together bananas, eggs, and pineapple. Blend in sugar. Sift flour,baking powder, soda and salt, then add to banana mixture. Add vanilla, nutsand coconut. Put into 3 small, oiled loaf pans. Bake 350 for 45-50 minutes

till toothpick comes out clean.

Milk ToastArt Woll

Whenever I would have a cold, Mom would make this.She would give me milk toast, wool socks and VaporRub in every crevasse; it worked every time. This

photo is of Grandma and Art around 1958.

cup - 1 cup milk 1-2 slices breadSugar Butter

While toasting your bread, heat the milk. When toast isup tear in chunks into a bowl, pour warm milk over thetoast pieces, add a pad of butter and sugar.

Oatmeal BreadCarole LaDeRoute

1 cup oats cup whole wheat flour cup brown sugar 1 tablespoon salt2 tablespoons butter 2 cups boiling water1 package yeast cup warm water4 cups white flour cup gluten flour

Put oats, whole wheat flour, brown sugar, salt and butter in bowl. Pourboiling water over. Dissolve yeast in warm water, then add to oat mixture

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when it has cooled. Stir in white flour and gluten flour. Knead 10 minutes.Put in oiled bowl, cover and let rise till double. Punch down, shape into 2loaves and put into oiled bread pans. Let rise again. Bake 350 for 25minutes.

Poppy Seed Bread

Carole LaDeRoute3 eggs 2 cups sugar1 cup Crisco oil 3 cups flour1 teaspoons baking soda 1 teaspoon salt1 can evaporated milk 1 package poppy seeds

Mix together eggs, sugar and oil. Add flour, soda and salt and mix well. Addmilk and poppy seeds. Pour into un-greased angel food pan. Bake 325 for 1hour and 15 minutes.

Prune Nut BreadLucille Woll

In the photo from back to front, left to right are Betty AnneLaDeRoute, Grandpa Woll, Art Woll and Grandma Wollaround 1962.

2 tablespoons brown sugar 1 teaspoon soda1/3 cup molasses teaspoon salt1 cup sour milk 2 cups whole wheatflour cup white flour cup cooked prunes2 tablespoons shortening cup nuts

Cream shortening and sugar; add molasses and sour milk.Sift white flour with soda and salt; combine with un-siftedwhole wheat flour, add to liquid ingredients and mix justuntil well blended. Add prunes and nuts. Pour into oiledbread pan. Bake 350 for 1 hour and 15 minutes.

Pumpkin BreadBetty Anne LaDeRoute

3 cups sugar 5 cups flour1 teaspoon cinnamon 1 teaspoon cloves1 teaspoon salt 4 teaspoons soda4 cups pumpkin 1 cup Wesson oil1 cup nuts 1 cup raisins

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Sift dry ingredients then add pumpkin and oil until smooth. Mix in nuts andraisins. Place in prepared loaf pans (makes 3 loaves) and bake at 350 for 1hour.

Refrigerator Rolls

Carole LaDeRoute2 packages yeast, dissolved in cup warm water2/3 cup sugar cup oil9 cups flour 8 teaspoons bakingpowder1 teaspoon soda 4 teaspoons salt1 quart buttermilk

Add sugar and oil to dissolved yeast. Mix remaining ingredients into theyeast mixture. Refrigerate for up to 2 weeks. Put dough into muffin tins, letrise 1 hour. Bake 400 for 20 minutes.

Spiced Pumpkin BreadBetty Anne LaDeRoute

In the photo below from left to right are Carole and Betty Anne LaDeRoutearound 1950.

3 cups sugar 1 teaspoon cloves

5 cups flour 1 teaspoon salt2 teaspoons cinnamon 4 teaspoons baking soda4 teaspoons pumpkin pie spice 4 cups canned pumpkin1 cup Wesson oil 2 cups chopped nuts2 cups golden raisins

Sift together dry ingredients. Add pumpkin and oil. Fold in nuts and raisins.Place in 3 oiled and floured loaf pans. Bake 350 for 1 hour.

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Swedish Pancakes

Jennifer SplittI was taught to eat Swedish Pancakes with butter,sprinkled with sugar, roll and eat! If I am going to thetrouble to make these little morsels from heaven, I useREAL butter and REAL milk and REAL sugar, cuz that'sthe way Grandma did it. How did I get fat? That iseasy; I was born into the Woll family on my mom'sside. How did I get crazy, that is all my dad's side. Myfirst memory was of being painfully overfed, that wasreallymy first memory.I loved going over to Grandpaand Grandma's. We would always spend the night when

my parents would go out on dates (what we now knowwere drinking benders). We would watch Miss Americaand then get to stay up and watch wrestling with

Grandpa, always sponsored by Tom Peterson. But that wasn't my favoritepart; my favorite part was waking up to the sweet aroma of modern daymanna from heaven, Grandma Tutu's Swedish pancakes. She knew she hadto get a head start because I could and would eat them as fast as she madethem. I think one time Lisa challenged me to see how many I could eat,which really wasn't a challenge to me, it was more of a treat to have her stepaside and not have to share. I think I ate 5, and I was 5 years old at thetime. That may not seem like much but keep in mind Grandma made hers ina cast iron skillet as big as serving platter. I loved my Grandma and I am

grateful she loved me. She was kind and loving and strong and a very, very,very good cook! Pictured here is Liz Stradley, Lisa Lewis, Rob LaDeRoute,and Jennifer around 1973.

6 eggs 1 cup milk 1 cup sugar 1 cup flour1 teaspoon vanilla teaspoon salt cup melted butterBlend all ingredients, one at a time, in that order in blender on high; Pour cup batter into a non stick saut pan (preferably pampered chef!) on mediumto medium high heat. Depending on your pancake skills swirl around in pan,

flip when bubbles appear or edges start to brown pancakes. They should begolden brown on both sides and thin in consistency like a crepe.

Yeast BiscuitsBetty Anne LaDeRoute

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4 cups Bisquick2 tablespoons sugar1 12oz can of beer

Mix all ingredients together well. Place in hot greased muffin tin. Bake 400for 15 minutes. Serve warm.

Yummy Cinnamon RollsLucille Anne Wolvert

Our family has made these since 1993, when I heard aboutthe cookbook I called my mom and told her dont forget thesticky buns! We prepare them on Christmas Eve night andbake them fresh on Christmas morning. Very easy to make,too. This recipe makes about 10 rolls in a 13x9 pan. It couldbe doubled and baked on a cookie sheet to feed lots. In this

photo are Karen Brahe-Pedersen and Lucy around 2007.

Rhodes frozen dinner rolls (multi grain works great!)(pkg. holds 24-36 rolls)1 cup brown sugar ( cup Splenda brown sugar works great!)2 cubes margarine (50/50 smart balance works great!)1 large box regular vanilla pudding mix (sorry, no substitute)2 teaspoons (or more as desired) cinnamonSpray 13x9 glass pan with Pam. Set frozen rolls on bottom (8-12 fits best,but more is ok, too). Cook pudding mix, sugar, margarine & cinnamon over

heat. When bubbly and sugar has dissolved, pour over top of frozen rolls.Cover with wax paper (spray with Pam first) and leave on counter overnightto rise. In the morning, bake at 350 for 20 minutes. Flip rolls over onto alarger pan or cookie sheet and pour remaining goo over top! Best when hot.

Zucchini BreadLucille Woll

3 eggs 1 cup oil (or 2 cubes butter,melted)2 cups sugar (any kind) 1 tablespoon vanilla2 cups finely grated zucchini 3 cups flour1 teaspoon baking soda 1 teaspoon bakingpowder

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teaspoon salt 3 teaspoons cinnamon, if desired

Mix together eggs, oil, sugar, vanilla. Fold in zucchini. Sift remaining dryingredients and add to egg mixture. Fold in cup raisins and cup choppedwalnuts. Place in 2 oiled and floured loaf pans, or 3 small loaf pans. Bake325 for 1 hour.

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Angel DessertCarole LaDeRoute1-20 oz can pineapple with juice 1 cup thawed Cool Whiptopping1 round angel food cake 10 fresh strawberries1 package (4 serving size) vanilla, fat free, sugar free instantpudding

Mix pineapple and juice with the dry pudding mix, gently stir in whippedtopping. Cut cake horizontally into 3 layers, place bottom layer cut side up

on serving plat and top with 1 1/3 cups of the pudding mixture. Cover withthe middle layer and 1 cup of the pudding mixture, top with the last layer andspread remaining pudding mixture. Refrigerate at least one hour and topwith strawberries just before serving.

Apple CakeBetty Anne LaDeRoute

This is my favorite cake recipe, super easy tomake! Rogers mother Mabel gave me thisrecipe when we went to ceramics class together,

I have loved it ever since. In this photo fromback row, left to right are Arnie Randrup,Herman Woll, Chuck LaDeRoute, and Bob LaDeRoute. 2nd row, left to rightare Dorothy Randrup, Betty Woll, Debbie Woll, Carole LaDeRoute, Betty AnneLaDeRoute, Joanne and Roger Curnes, Ron and Karen McKichan. Front row,left to right Grandma and Grandpa Woll around 1974.

6 tablespoons butter 2 cups sugar2 eggs 1 teaspoon baking soda1 teaspoon nutmeg 1 teaspoon cinnamon1 teaspoon salt 2 cups flour6 cups apples (chopped small) 1 cup nuts

Mix butter, sugar and eggs until smooth, then add flour and spice mixture.Finally add the chopped apples and nuts. You can add raisins if you want,place batter in 9x12 pan and bake about 1 hour at 350.

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Betty Anne LaDeRoute

3 medium apples 1 cups brown sugar1 cup flour 1 cups oatmeal1 stick butter

Use an 8 x 8 pan and pile as many apples as you want in the pan. Mix theother ingredients together and bake at 350 for about 35-45 minutes untilapples are bubbling and topping looks done.

Applesauce Nut CookiesBetty Anne LaDeRoute

1 cup sugar 1 cup brown sugar1 cup lard 2 eggs2 teaspoons vanilla 4 cups flour2 teaspoons baking powder teaspoon baking soda teaspoon cinnamon teaspoon salt cup raisins chopped walnuts

Cream sugars and lard then mix in eggs and vanilla. Sift all dry ingredientsand add, then mix in raisins and walnuts. Drop by the teaspoon on a greasedcookie sheet. Bake at 400 for 10 minutes.

Best Ever Pound CakeCarole LaDeRoute

1 cups butter, softened 3 cups sugar8 oz cream cheese, softened 6 eggs3 cups flour teaspoon baking

powder teaspoon salt 2 teaspoons vanilla extract1 teaspoon lemon extract

In a large bowl, cream butter, sugar and cream cheese until light and fluffy.Add eggs, one at a time, beating well after eachaddition. Beat in extracts. Combine flour, bakingpowder and salt; beat into creamed mixture untilblended. Pour into a greased and floured 10 inchfluted pan. Bake at 325 for 50-60 minutes or untildone. Cool for 10 minutes before removing from panto a wire rack to cool completely. Garnish with

powdered sugar & strawberries.

Blonde BrowniesBetty Anne LaDeRoute

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Carole and Betty Anne are in the picture above at a 1973 New Years Eveparty, in Hawaii, with actor Jim Backus of Gilligans Island fame.

cup melted butter 1 cups packed brown sugar2 eggs 1 cups flour teaspoon baking powder teaspoon salt1 teaspoon vanilla cup chopped nuts(optional)

cup chocolate pieces

Mix all ingredients together, spread in a greased and floured 13x9 pan.Bake for 25-30 minutes at 350, cool and cut into squares.

Blond BrowniesMarie (Lucy) Opsahl

2/3 cup shortening 2 cups brown sugar2 eggs 1 teaspoon vanilla

1 teaspoon salt teaspoon baking soda1 teaspoon baking powder 2 cups flour1 cup chopped nuts

Mix shortening, brown sugar, eggs and vanilla. Sift remaining ingredients(not the nuts) and add to shortening mixture, fold in nuts. Spread intogreased 9x13 pan, bake at 350 for 25-30 minutes.

Brown Christmas Cookies(Brun Kager)Karen Brahe-Pedersen

This delicious Christmas cookie recipe was suggested bySusanna Sharp (Oles daughter). Karen is pictured here whenshe was attending Oregon College of Education (now:Western Oregon University) in 1957.

1 cup butter or lard 1 teaspoon cloves1 cup brown sugar teaspoon salt1 cup dark corn syrup teaspoon allspice1 teaspoon cinnamon 1 teaspoon cardamom1 tablespoon grated orange rind 4-5 cups flour cup finely chopped almonds

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1 teaspoon carbonated ammonia (optional) [Can be found at aPharmacy]Heat the shortening, sugar, syrup. When all is melted, remove from heat andadd the rest of the ingredients. Mix well. Form into rolls as for refrigeratorcookies and wrap in foil. The dough improves if it is allowed to remain in therefrigerator for three weeks before baking. Cut these cookies very thin anddecorate with half of a split blanched almond. Bake in a 375 oven until

crisp.....about 12-15 minutes. Keep cool cookies in a tightly covered jar or tin.

Cherry Chocolate BarsCarole LaDeRoute

1 cup butter, softened, divided 2 cups flour, divided

teaspoon baking soda 6 oz bittersweetchocolate, chopped teaspoon salt 4 eggs, divided1 teaspoons vanilla cup slivered toasted almonds2 cups packed brown sugar, divided1 cups quick cooking oatmeal2 cups fresh cherries (Bing or Royal Ann)

Preheat oven to 350, line a 13x9 pan with foil and set aside. Beat cupbutter on medium heat for 30 seconds, add 1 cup brown sugar, baking sodaand salt, beat until combined. Beat in 1 egg and teaspoon vanilla, stir in 1 cup flour, then oats and set aside. For the filling: In a sauce pan stir 1 cups brown sugar and cup butter over medium heat until combined, coolslightly. Stir in 3 eggs and 1 teaspoon vanilla, beat lightly. Stir in 1 cupsflour and the chocolate. Set aside cup oats mixture, press remaining inpan. Spread filling, top with cherries and dot with reserved oats mixture,sprinkle with almonds. Bake for 25 minutes until top is light brown and fillingis moist. Cool on rack for one hour. Cover and refrigerate for at least 2hours, lift from pan and cut. Store covered at room temperature.

Chocolate CakeLucille Woll from Mrs. William BachmannPictured here from back left to right are Grandma andGrandpa Woll with Great-Grandma Bachmann around1973.

1 cups flour sifted cup cocoa

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1 teaspoon salt 1 teaspoon baking soda1 cup sugar 1 egg1 teaspoon vanilla cup milkMelted shortening

Sift flour, cocoa, salt, baking soda, and sugar. Put egg, vanilla and milk in a 1cup measuring cup, add melted shortening to make a full cup. Combine allingredients together, add cup boiling water and beat for 2 minutes, makes

24 cupcakes or any other form of cake. Nice moist cake.

Chocolate IcingLucille Woll

6 tablespoons shortening 1 egg yolk3 cups powdered sugar 4 tablespoons cocoa3 or 4 tablespoons hot water

Cream shortening, blend in egg yolk, then add cocoa and sugar and add hotwater until the consistency you want.

Chocolate Joy CakeLucille Woll

3 squares chocolate (3 oz) 3 teaspoons baking powder cup hot water teaspoon baking soda cup shortening 1 teaspoon salt1 2/3 cups sugar 1 cup sour milk orbuttermilk3 eggs 2 cups flour

Mix chocolate with hot water-cool. Cream shortening, add sugar, creamthoroughly. Beat eggs and add to shortening mixture, then add cooledchocolate mixture. Sift flour before measuring. Sift dry ingredients, add withsour milk, then add to batch. Bake in 9 inch tins for 30-35 minutes at 350.

Cornflake CookiesDanielle LaDeRoute

In the picture below from left to right are Chuck LaDeRoute, Sean Stradley,Danielle, Carole LaDeRoute, Shelby LaDeRoute and Stephanie Stradleyaround 1997.

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cup butter cup honey1 cup sugar 2 tablespoons cocoa1 teaspoon vanilla 8 cups corn flakes

In a large 6 quart pot, melt butter and add honey,sugar and cocoa. Stir and bring to a boil, and boil for 1minute only. Remove from heat immediately. Allow tocool, add the vanilla, stir and add the corn flakes. On a

cookie sheet, drop mixture by tablespoon and forminto cookies. Make sure not to over-cook or the cookieswill be as hard as rocks. They should be soft andchewy.

Danish Applesauce CakeLucille Woll

2 cups bread crumbs 2 cups applesauce cup butter 1 teaspoon vanilla or otherflavoring cup sugar 1 teaspoon cinnamon

Mix bread, sugar, cinnamon and place in a skillet. Add cup butter andbrown over low flame. Put a thin layer of the mixture into a greased loaf panthen cover with applesauce, alternate layers until pan is filled. Finish with alayer of crumbs. Serve with whipped cream.

Dessert FrittersNancy (Abrahamson) Raber

The picture on the left has Herman Woll giving Nancy a congratulatory kisson her wedding day, October 18, 1968.

1 Batch 4 Batches1 cup flour 4 cups1 teaspoons baking powder 6 teaspoons baking

powder3 tablespoons powdered sugar 12 tablespoons teaspoon salt 1 teaspoon salt1 egg 4 eggs1/3 cup milk 1 1/3 cups milk 1 teaspoon vanilla 4 teaspoons vanilla

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Mix and sift dry ingredients. Add milk, beaten eggs and vanilla. Drop byteaspoon in hot oil (350) until golden brown, drainon a paper towel and toss in a baggie of powderedsugar. Serve warm. Extra batter will keep 1-2 daysin the refrigerator. Nancy used a Fry Daddy forapproximately 5 minutes; she usually used the 4Xamount because everyone loved them!

DoughnutsLucille Woll

1 cup sugar 2 tablespoons shortening1 grated lemon rind cup lemon juice1 egg beaten 1 teaspoon baking soda1 cup sour milk teaspoon salt3 cups flour 1 teaspoon baking powder

Beat egg, add sour milk, shortening, dry ingredients and keep as soft aspossible. Roll out dough with a dusting of flour and cut out doughnuts. Havefat at just the right temperature (Im thinking 360 for 1-1 minutes each

side) and your doughnuts will be tender.

FrostingLucille Woll

The picture was taken in 1947 and includes thefollowing: Back row from right to left-Grandma, x, x,Karen, x, Herman, Front row Joanne is 3rd from theleft.

4 tablespoons butter 3 tablespoons orange juice2 cups powdered sugar 1 teaspoon lemon juice

Mix together and spread over cakes, cookies, rolls, you name it!

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Vivis FrostingLucille Woll

Vivi is Vivian Kind, who Mother catered with, and they were life-long friends.Viv also helped Mother hone her lefse making skills and Vivs son Paul, waschildhood friend of Arts.~Betty Anne LaDeRoute

1 cup milk 3 tablespoons flour1 cup butter or Oleo 1 cup granulated sugar1 teaspoon vanilla

Cook the milk and flour together and then cool. After that mixture is cool,add remaining ingredients and beat until very fluffy.

Extreme Radical Cookies

Shelby LaDeRoute and Stephanie Stradley

And the love for baking goes on . last summer, Shelby, Stephanie and Iwere playing around in the kitchen and decided to make our own cookierecipe. This is what we came up with. We pretty much added everything weliked.~Carole LaDeRoute In the picture below are Betty Anne LaDeRouteand Stephanie in 1991.

1 cup walnuts, slightly chopped cup coconut cup dark chocolate chips cup white chocolatechips1 cups oats (not quick cook) cup flour cup dark raisins cup golden raisins cup dried cranberries teaspoon bakingpowder teaspoon baking soda teaspoon salt6 tablespoons unsalted butter cup dark brown sugar cup white sugar 1 large egg teaspoon cinnamon 1 teaspoon vanilla4 tablespoons raisins (topping) 4 tablespoons golden raisins

Preheat oven to 350. Blend together walnuts,coconut, chips, oats, flour, raisins, cranberries, baking

powder, soda and salt; set aside. Beat butter andsugars until light and fluffy. Add egg, cinnamon andvanilla; beat until combined well. Gradually add oatmixture, beat well. Drop dough by tablespoonfulabout 2 inches apart onto baking sheet. Combine darkand golden raisins for topping. Place 1 tsp. of raisinson top of dough. Bake 12 to 16 minutes, till cookies

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are golden and still soft. Cool 5 minutes, then transfer cookies to wire rack tocool completely.

Gold CookiesLucille Woll

cup shortening 2 teaspoons bakingpowder1 cup sugar teaspoon salt4 egg yolks cup nuts1 teaspoon vanilla 2 teaspoons cinnamon1 cups flour

Mix ingredients and make into balls, roll the balls of dough in the mixture ofnuts and cinnamon. Bake at 350 for 13-17 minutes.

Golden Apple BundlesCarole LaDeRoutePictured below from left to right are Marie (Lucy) Opsahl, Dorothy Randrup, KarenBrahe-Pedersen, Joanne Curnes, Carole LaDeRoute, Betty Anne LaDeRoute and ArtWoll around 1998.

cup brown sugar 1/3 cup chopped nuts2 tablespoons melted butter teaspoon cinnamon cup raisins teaspoon grated lemon/orange peel2 cups diced Golden Delicious apples

Pie pastry for 2 pies

Combine all ingredients. Roll pie pastry for 2 crust pie (see next page NeverFail Pie Crust) and cut into 4 circles. Divide apple filling into center ofcircles, moisten edges with water to seal and flatten pies slightly. Placesealed side down and cut steam vents. Bake at 450 for 10 minutes, reduceto 400 for 15 minutes, brush with beaten egg whites and sugar; bake 5minutes more.

Grandmas Rice PuddingLucille Woll

3 quarts whole milk 1 cup heavy cream2 tablespoons cinnamon 4 eggs cup butter (not margarine) 1 cup uncooked white rice2 cups white sugar 1 cup raisin, if desired

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Combine milk, cinnamon, butter and rice in a large pot. Slowly bring to boil,reduce heat to low and simmer for 30 minutes until rice is tender. Graduallystir in sugar. In a medium bowl, whisk together the heavy cream and eggs tillsmooth. Gradually whisk in about a cup of the hot milk/rice mixture. Verygradually stir the warmed egg mixture into the pot. Simmer the pudding overlow heat for about 10 minutes, stirring constantly until thickened. Pour into abowl and cool for 15 minutes before refrigerating. Add raisins and a dash ofnutmeg on top, if desired. Refrigerate 2 hours before serving.

Never Fail Pie CrustCarole LaDeRoute

4 cups flour 2 cups butter-flavorshortening1 tablespoon sugar 1 teaspoon salt cup ice water 1 egg1 tablespoon white vinegar

In a large bowl, whisk together the flour and salt. Blend in shortening untiltexture resembles coarse crumbs. Mix together egg, vinegar, and water. Pourinto flour mixture, and mix together. Roll dough out between wax paper; noextra flour is needed to roll out dough if wax paper is used. Makes enough for2 double-crust pies.

HermitsLucille Woll

Pictured here are Grandma and Grandpa Woll with Bob

LaDeRoute in the background in 1971.

1 cup shortening 1 teaspoon soda2 cups brown sugar 1 teaspoon salt2 eggs 1 teaspoon nutmeg2 cups raisins or dates 1 teaspooncinnamon3 cups flour cup cold coffee

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1 cups nuts

Cream shortening, add sugar and cream well. Blend in well beaten eggs. Siftflour, soda, salt and spices; stir in with coffee. Blend in raisins or dates, nutsand drop by the teaspoon on a cookie sheet and bake at 400 for 10 minutes.

Honey Applesauce CakeLucille Woll

cup lard 1 teaspoon cinnamon1 cup honey teaspoon nutmeg1 egg teaspoon bakingsoda1 teaspoon baking powder 2 cups sifted flour

1 cup thick unsweetened applesauce teaspoon salt

Cream lard, add honey and cream until light. Add egg and beat until smoothand light. Sift flour then measure and add soda, baking powder, spices andsalt-sift together 3 times. Add dry ingredients to creamed mixturealternating with apple sauce beating until smooth after each addition. Pourinto a greased, lined 8 x 8 pan and bake at 350 for 1 hour. Nuts may beadded.

Honey Chocolate CakeLucille Woll

3 squares chocolate 1 cup sifted cake flour2/3 cup honey teaspoon soda cup butter 1 teaspoon baking powder

cup sugar teaspoon salt2 eggs 2/3 cups strong coffee1 teaspoon vanilla

Put honey and chocolate in a double boiler, heat until chocolate is melted.Cool until barely warm. Cream butter and sugar, add vanilla, then add honeymixture and beat well. Add eggs, one at a time beating thoroughly after eachis added. Sift flour once and measure, add soda and baking powder, sifttogether three times. Add dry mixture and coffee alternating, beatingsmooth after each addition. Pour into greased 8 layer tins and bake at 350about 30-35 minutes. When using all purpose flour use 1 cups.

Honey Tea CakeLucille Woll

2/3 cup shortening 3 cups flour teaspoon mace 1/3 cup sugar3 teaspoons baking powder 1 cup buttermilk

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2/3 cup honey teaspoon baking soda2 eggs well beaten teaspoon salt

Cream shortening; add sugar, keeping mixture light and fluffy. Add honey,mix; add eggs, beat until light. Sift flour, Mace, baking powder, baking sodaand salt, add to creamed mixture, add milk. Bake in a greased loaf pan ormuffin tins in a moderate oven (325) for 40 minutes to 1 hour, or until done.

Impossible Pumpkin PieCarole LaDeRoute

In this picture, from left to right are Art Woll, Carole, Betty Anne LaDeRoute,Grandma Woll, Herman Woll, Karen Brahe-Pedersen, Dorothy Randrup and JoanneCurnes at Karens wedding in 1982.

cup sugar cup Bisquick

2 tablespoons Oleo 1 can evaporatedmilk

2 eggs 1-16 oz canpumpkin2 teaspoons pumpkin pie spice

2 teaspoons vanilla

Heat oven to 350, grease pie plate, beat allingredients until smooth. Bake for 45 minutes.

Lemon Meringue PieCarole LaDeRoute

The picture is of Chuck and Carole LaDeRoute in 1968.

1 cups sugar 3 tablespoonscornstarch3 tablespoons flour Dash of salt1 cups hot water 3 beaten eggyolks2 tablespoons butter teaspoon lemonpeel1/3 cup lemon juice 1-9 pie shell3 egg whites teaspoon vanilla

teaspoon cream of tartar 6 tablespoonssugar

In pan combine sugar, cornstarch, flour and salt, gradually add hot water.Cook and stir until boiling, reduce heat and stir 2 minutes longer, removefrom heat. Stir small amount into egg yolks, once tempered cook for 2minutes while stirring, then add butter, lemon peel and juice; pour into pieshell spread with meringue and bake at 350 for 12-15 minutes. Meringue:

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Beat egg whites with vanilla and cream of tartar until soft peaks form andgradually add sugar until stiff peaks are formed, top lemon filling and bake.

Mothers CakeLucille Woll

1 cups sugar 2 cups flour1 tablespoon shortening teaspoon salt1 cup thick sour cream 1 teaspoon cinnamon2 eggs teaspoon nutmeg1 teaspoons baking powder teaspoon cloves teaspoon baking soda

Bake in moderate oven (325-350) until done.

Oatmeal Ice Box CookiesLucille Woll

1 cup brown sugar 1 cup white sugar1 cup shortening 2 eggs1 teaspoon vanilla 1 cups flour1 teaspoon salt 1 teaspoon baking soda3 cups oatmeal cup nut meats

Form in rolls, chill and slice. Bake in a 375 oven for 8-10 minutes

Oatmeal Chocolate Chip CookiesLucille Woll

cup shortening cup brown sugar cup white sugar 2 eggs1/3 cup milk 1 cup & 2 tablespoons flour1 teaspoon salt 1 teaspoon vanilla cup chopped nuts 3 cups Quaker Oats1-7 ounce bar semi sweet chocolate, chopped into small pieces

Mix shortening, sugars, eggs and milk, then gradually add remainingingredients. Drop by the teaspoon; bake 12-15 minutes in a 350 oven.

Oregon Prune CakeBetty Anne LaDeRoute

This photo is of Betty Anne in 1953.

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1 cups sugar 3 eggs1 cup vegetable shortening (melted) 1 cup sour milk1 teaspoon baking soda 1 teaspoon nutmeg1 teaspoon cinnamon 1 teaspoon allspice1 teaspoon baking powder 1 teaspoon salt2 tablespoons sour cream2 cups flour (maybe a little more)2 cups fresh, halved & pitted prunes chopped

Beat eggs and sugar thoroughly, add prunes and liquids when mixed add dryingredients. Pour into large cake pan or 3 layer pans and bake at 350 untiltoothpick comes out clean (45 minutes). Ice with powdered sugar icing

Peach Cake DessertLucille Woll

1 Jiffy cake mix or package other yellow cake mix

1 can peaches or 1 quart about

cup of juice cup brown sugar cup coconut cup Oleo

Mix dry ingredients. Pour peaches in large cake pan, chop some and pour injuice. Sprinkle dry ingredients over peaches and juice. Melt Oleo, drizzleover all. Bake at 325 for 30-40 minutes until golden brown.

Peach CobblerCarole LaDeRoute

4 cups sliced peaches 1/3 cup sugar3 tablespoons cornstarch 2 tablespoons lemon juice teaspoon cinnamon 1/8 teaspoon nutmeg1 cup flour 2 teaspoons grated lemonpeel teaspoon baking powder teaspoon salt teaspoon soda 3 tablespoons cold butter cup buttermilk

Combine peaches, sugar, cornstarch, lemon juice, cinnamon and nutmeg. Putinto 8 square pan. Combine remaining ingredients and pour over peaches.Bake at 375 for 30-35 minutes.

Peanut Butter Cookies

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Lucille Woll

This is a classic Grandma recipe. There are many hunters in our family andGrandma loved it, she always took the parts of the animal no one elsewanted! If you are a member of a family that hunts or hunted youunderstand that it takes just the right food at camp. If you didnt haveseveral coffee cans filled with these cookies, well it just wasnt a hunting trip.Herman loved them slightly burnt, perfect dunked in hot coffee. The picture

below is from left to right Mike Woll, Betty and Herman Woll and GrandmaWoll around 1983.

1 cup Oleo (margarine or butter) 1 cup brown sugar1 cup white sugar 2 eggsPinch of salt 1 teaspoon vanilla1 cup crunchy peanut butter 2 cups flour2 teaspoons baking soda

Cream sugar, butter and eggs, then mix in dry ingredients until smooth, thenadd peanut butter (Grandma used crunchywhen available) and mix thoroughly. Form

into walnut sized balls, place on cookie sheetand flatten with the bottom of a sugar coatedglass, then mark criss crosses with a fork.Bake at 350 for 8-12 minutes.

Peanut Butter Milkshake

Lucille WollAnother favorite of Uncle Art and Uncle Hermans was the PeanutButter Milkshake that she used to make at the Times Caf. Caroletold us that she would pick up the special shake and deliver it toHerman when he was working. Marie told us that Grandma firststarted making this shake before she worked at the Times. Mariewould have it when Grandma worked in a grocery store at thelunch counter. We spoke with Mark and he said that his dad lovedpeanut butter milk shakes with the raw eggs from the restaurant.I spoke with Art and he gave me the recipe, he also said thatdepending on the size of the shake Grandma would put in 1-2 raw

eggs, again another one of her secrets! In the picture from back row, left toright are Betty Woll, Marie (Lucy) and Don Opsahl, Karen Brahe-Pedersen,

Jean and Art Woll; front row left to right-Herman Woll, Dorothy Randruparound 2001.

cup milk cup heavy cream2 scoops good vanilla ice cream 1 teaspoon vanilla extract cup creamy or chunky peanut butter

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Put all these ingredients into a blender for about 3 minutes. Pour in a glassand enjoy.

Pecan PieBetty Anne LaDeRoute

3 eggs slightly beaten 1 cup Karo lite or dark syrup1 cup sugar 2 tablespoons margarine-melted1 teaspoon vanilla 1 cups pecans1 unbaked 9 pie shell

In a large bowl combine 1st 5 ingredients and blend well. Stir in pecans andpour into pie crust. Bake at 350 for 50-55 minutes or until inserted knifecomes out clean. Cool, serves 8

Poppy Seed CakeBetty Anne LaDeRoute

1 white cake mix 5 eggs cup oil 1 cup orange juice1 large pkg instant vanilla pudding cup poppy seeds

Mix eggs, oil, juice, pudding mix and poppy seeds well, then add dry cakemix. Bake in a bundt pan or angel food cake pan at 350 for 35-45 minutes.

Prize Honey Peanut CookiesLucille Woll cup butter 1 teaspoon baking powder cup lard 2 cups rolled oats cup honey 1 cup chopped raisins cup brown sugar 1 cup chopped peanuts1/3 cup milk 2 cups flour1 teaspoon baking soda

Cream fat; add honey and sugar, cream until light and fluffy. Sift togetherthree times the flour, soda, and baking powder; combine with rolled oats and

add to the first mixture in thirds, alternating with milk in halves. Add raisins,nuts and mix until well blend. Drop on ungreased cookie sheet. Flatten topswith fork, bake at 325-350 for 15 minutes.

Pumpkin PieBetty Anne LaDeRoute

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1-9 unbaked pastry shell 1 can pumpkin (about 2 cups)1 can condensed milk 2 eggs1 teaspoon ground cinnamon teaspoon salt teaspoon ground ginger teaspoon ground nutmegWhipped cream and nuts optional

Preheat oven to 425. In large bowl, combine filling ingredients; mix well andturn into shell. Bake 15 minutes reduce oven temperature to 350 and

continue baking 35 to 40 minutes or until knife inserted one inch from edgecomes out clean. Cool before cutting. If desired, garnish with whipped creamand nuts. Refrigerate left overs.

Rhubarb CobblerLucille Woll

Grandma Woll is pictured here in 1983 when she waschosen as Woman of the Year in Hillsboro, OR

2 16 oz frozen or 5 cups sliced fresh rhubarb - 18.5 oz package white cake mix (2 cups)1 cup sugar3 oz package strawberry gelatin1 cup water cup butter or oleo

Put rhubarb in a two quart dish, sprinkle with sugar andgelatin. Take cake mix and blend with water and butter, then pour over thetop of the rhubarb. Bake at 350 for 40-45 minutes.

Safari SweetsLucille Woll

The picture below is the Randrup family with Grandpa; from left to right areBecky, Arnie, Dorothy, Andy, Grandpa and Arnie around 1972. Dorothysupplied many of the recipes that are in this cookbook, all of them were handwritten by Grandma.

1 package of dates (cut) 2/3 cup water1/3 cup sugar cup pecans (chopped)2 cups rolled oats 1 cups flour1 cup golden brown sugar 1 teaspoon baking soda

teaspoon salt cup butter

Cook dates, water and sugar in a pan until thick like jam. Add finely choppedpecans to the cooled mixture. Mix together rolled oats, flour, sugar, soda andsalt. Work butter into dry ingredients with finger tips. Put two parts of thismixture in a waxed paper lined pan, put in filling and rest of dry ingredientsmixture on top. Bake at 350 for 30 minutes, cut when cool.

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Salted Nut BarsBetty Anne LaDeRoute

1 yellow cake mix 1 egg cup butter 1 cup shelled, salted peanuts2/3 cup light Karo syrup 3 cups mini marshmallows1 package (10-12 oz) peanut butter chips

Mix cake mix, egg and cup melted butter then spread mixture in a 13x9pan and bake at 350 for 15 minutes. Top with marshmallows and bake foran additional 2 minutes. Melt peanut butter chips, Karo syrup and last ofbutter, spread over marshmallows and sprinkle with peanuts. Cut when cool.

Scotts Cheese CakeScott Lewis

This is my signature dish. It is a winner in more ways than one.Our church has an annual 4th of July tradition that includes adunk tank, giant slip n slide and a bake off. My wife and I werethe hosts this year (2009) and thought it would be a good ideafor our four year old daughter Grace to enter the bake off. Weused this recipe with a homemade cherry topping and Gracetook home the 1stplace ribbon, thats her in the picture.

stick butter 1 pkg Lorna Doone cookies-

crushed2-8 oz packages cream cheese 4 eggs cup sugar 1 tablespoon vanilla1 pint sour cream 1 teaspoons vanilla5 tablespoons sugar

Preheat oven to 350. Mix the stick butter and crushed Lorna Doones,press on the bottom and up 2 inches on the sides of a spring form pan.

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Cream the cream cheese, eggs, sugar and tablespoon of vanilla and pour intocookie crust prepared spring form pan. Place in oven for 30-35 minutes, takeout and cool at least 20 minutes. For the second layer, mix sour cream, 1 teaspoons of vanilla and 5 tablespoons of sugar well; once mixed, pour on topof first layer and bake for an additional 25-30 minutes. Top with you favoritetopping, we like cherry.

Seven Layer BarsLeslie WolvertThis dessert recipe is a very yummy and full of calories. I've had this for

years but recently noticed that all the ingredients are now available in asingle box in the baking aisle.... during the holiday season but maybe year-round, too. Anyway, it's nice to be flexible with the ingredients, to add orremove what we (or others) don't like, or use the 'healthier' ingredients nowavailable and still get the same yummy taste.

1 stick butter 6 oz chocolate chips

1 cup graham cracker crumbs 6 oz butterscotch chips1 cup shredded coconut 1 can sweetenedcondensed milk1 cup chopped nuts

Pre-heat oven to 350. Melt butter in a 13x9x2 glass pan. Sprinkle crumbsevenly over the melted butter - press down lightly. Sprinkle coconut, thenchocolate chips then butterscotch chips over crumbs. Pour milk evenly overall. Sprinkle nuts on top and press lightly. Bake 30 minutes and cool.

Sot Suppe (Fruit Soup)Carole LaDeRoute

1 cup pitted prunes cup raisins cup dried peaches cup dried apricots cup dried apples 2 tablespoons instant tapioca1 quart water cup sugar2 tablespoons lemon juice 1 tablespoon vinegar3 inch cinnamon stick

Simmer fruit in quart of water and or fruit juices, if preferred until tender.Add sugar, lemon juice, vinegar and cinnamon. Simmer a little longer andserve hot for soup or chilled for dessert. Float slices of orange on top of each

serving.

SnickerdoodlesLucille Woll

In this picture are Grandpa and Grandma Woll around 1933.

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1 cup soft shortening 1 cups sugar2 eggs 2 cups flour2 teaspoons cream of tarter 1 teaspoon baking soda teaspoon salt 2 tablespoons sugar2 teaspoons cinnamon

Mix shortening, sugar and eggs thoroughly. Sift flour, cream of tarter, bakingsoda and salt then add to shortening mixture. Roll into balls the size of a

small walnut. Roll balls in the sugar/cinnamon mixture. Place two inchesapart on an ungreased cookie sheet. Bake at 400 for 8-20 minutes untillightly brown but still soft.

Sour Cream CookiesLucille Woll

cup shortening 2 cups flour1 cups brown sugar teaspoon salt2 eggs cup shredded walnuts1 cup sour cream 1 teaspoon baking soda

Icing:6 tablespoons butter 1 cups powdered sugar1 teaspoon vanilla

Blend shortening and sugar, add beaten eggs; sift dry ingredients togetherand add to cream mixture alternating with sour cream, vanilla and nuts. Chilldough until firm, drop by the teaspoon on baking sheet 2 inches apart bakeat 375 for 10-15 minutes. When cool cover with icing: Melt butter untilgolden brown, add sugar and vanilla then stir in enough hot water until youget spreading consistency.

Sugar CookiesLucille Woll1 cup sugar 1 cup butter2 eggs cup milk1 teaspoon baking powder 1 teaspoon vanillaFlour to roll dough

For the record..the above is all the information she wrote down so, thedirections we got from the internet: Cream together butter and sugar. Addeggs, one at a time, beating after each addition then add the rest of the

ingredients. Stir until ingredients are mixed. Refrigerate dough for at least2 hours or overnight. Roll out inch thick and cut out with a large roundcutter or in fancy shapes. Sprinkle with sugar or colored sugar. Bake untiledges are lightly golden at 375 (about 8-10 minutes). Watch carefullystarting at the 8 minute mark to avoid over-baking; reduce oven temperatureif cookies are browning too quickly in your oven.

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Victory Molasses CakeLucille Woll

Grandpa and Grandma are pictured here around 1974.

cup dark corn syrup 1 teaspoonginger

cup molasses 1 teaspooncinnamon1 egg beaten 1 teaspoon soda cup sweet cream 1 cups flour

Sift dry ingredients; add to syrup and molasses, egg andcream. Beat well. Bake about 25 minutes in slow oven

(300-325).

White Sour Cream CakeLucille Woll

1 cup sugar 1 teaspoon lemon extract1 cup sour cream 1 teaspoon bakingpowder2 eggs beaten 1/8 teaspoon salt teaspoon baking soda 1 1/3 cups flour

Beat eggs, add cream; sift dry ingredients, beat well. Bake in moderateoven-350 for 25-35 minutes.

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Beas Garlic Grilled ShrimpDavid and Susan Opsahl

This is a fantastic appetizer and always a hit for large gatherings. The shrimpskewers can be made a few hours in advance and grilled just before serving.There have never been any leftovers. This recipe serves 16 but can be easilyscaled back for smaller amounts, figuring 4 or more shrimp per person as afirst course. Use generous amounts of garlic. In the picture below are Donand Marie (Lucy) Opsahl around 1988.

4 lbs uncooked medium shrimp, peeled and deveined cup good olive oil2 tablespoons minced garlic (I always increase)1 cup dried seasoned bread crumbs cup chopped fresh parsleySalt & pepper32 10-inch skewersLemon wedges for garnish (optional)

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Pat shrimp dry. Combine shrimp, oil, and garlic and stir to thoroughly coatthe shrimp. Add breadcrumbs and parsley and toss until shrimp are evenlycoated. Thread shrimp on skewers and sprinkle with salt and pepper. Coverwith plastic wrap and refrigerate up to 3 hours. Prepare grill to medium-highheat. Grill until shrimp are just opaque in center and coating begins tobrown, about 4 minutes total, turning half way through cooking. Removeshrimp from skewers to plate and garnish with a lemon wedge. Make sureeveryone gets to try before they are gone.

Beef Tenderloin Steaks withPeppercorn Sauce


This classic French dish is great with a full-bodied red wine, Bordeaux orCabernet Sauvignon. This is great with mashed potatoes and everyone willwant more sauce. For an elegant presentation you may serve each guestthree three-ounce beef tenderloin medallions instead of one large steak. Bon

Appetite 1993- David and Susan are pictured below around 2000.

2 tablespoons unsalted butter 1 cup crme fraiche cup finely chopped shallots Coarsely ground blackpepper1/3 cup brandy or Cognac Salt1 cup beef broth 4-6 oz beef tenderloinsteaksVegetable oil

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For Sauce: Melt butter in heavy medium saucepan over medium heat. Addshallots and saut until golden, about 8 minutes. Add brandy and bring toboil. Add stock and boil mixture until reduced to one cup. Add crme fraicheand the freshly ground pepper (approx. 1-2 tsp but to taste). Cook overmedium heat until reduced to sauce-like consistency, about 10-20 minutes. Ifmade ahead, the sauce will thicken slightly while setting. The sauce shouldbe a smooth gravy consistency. Taste and season with salt, adding morepepper if needed (be careful not to overdue the pepper the first time made;adjust over time). Can be made one day ahead and refrigerated. Reheatbefore serving.For the steaks: Prepare grill or broiler to medium-high heat. Brush steakswith oil on both sides and season with salt and pepper. Grill to desireddoneness. For medium-rare grill 2 minutes each side, then 1 more minuteeach side. Transfer steaks to a plate and tent with foil. Allow 8 to 10 minutesto rest. To serve, bring sauce to simmer. Transfer steaks to plates andspoon some sauce over. Serve sauce separately. Serves 4.

Best Ever MeatballsCarole LaDeRoute

Our Mother always had extra love to give to others. In 1980, Chuck and Ibecame Godparents to two small girls, Siri and Taya. Mother also adoptedthe girls and crocheted them each a cape and a hat. She sewed many dollblankets and never missed their birthdays. She became Grandma Tutu tothem and would let them help her in the kitchen. Siri and Taya are marriedwith families of their own now and every Christmas, they insist on these

yummy meatballs that weve been making since 1980. In the photo belowfrom left to right are Art Woll, Betty Anne LaDeRoute, Karen Brahe-Pedersen,Dorothy Randrup, Herman Woll, Marie (Lucy) Opsahl, Carole LaDeRoute and

Joanne Curnes in 1984.

3 pounds ground beef teaspoon pepper1 cup cornflakes, crushed teaspoon garlic powder1/3 cup dried parsley 1/3 cup catsup

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2 eggs 2 tablespoons minced onion2 tablespoons soy sauce 1 lb jellied cranberrysauce1 12 oz can chilli sauce 2 tablespoons brownsugar1 tablespoon lemon juice

Combine ground beef, cornflakes, parsley,

eggs, soy sauce, pepper, garlic powder andcatsup together and make meatballs. Thencombine remaining ingredients and heat tomake sauce. Pour the sauce over themeatballs and bake uncovered 350 in alarge flat pan for 30 minutes, serve hot.

Bobs Smoked Beef BrisketBob LaDeRoute

1-2 lbs trimmed beef brisketMesquite Steak Rub (get at Costco)Smoke chipsSmoker

Rub the brisket with steak rub and put in large zip lock bag in refrigeratorover night. Preheat smoker to 200-225, soak smoker chips in water for 1

hour. Brush off excess rub and place in smoker for 3 hours until meatreaches internal heat of 156.

Boeuf StroganoffBob and Betty Anne LaDeRoute

This recipe is from the last Baroness of the Stroganofffamily, Xenia Scherbatoff. In the picture are GrandmaWoll and Bob LaDeRoute at Grandmas retirement partyfrom the Times Cafe around 1976.

200 grams (per person) Rump steak leanDillFlourHeavy Cream1 medium glass per package of meatEnglish or Dijon Mustard

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Cut the meat aslant (never straight) the size of a womans finger or a smallpomme frite (French fry). Mix it with butter in a heavy iron stew-pan until itbecomes light golden. Sprinkle over the meat some white flour (If you wantplenty sauce you sprinkle more flour). In the meantime prepare a casserolewith bouillon (broth) and add the broth into the stew-pan. Stir until it makesa thick sauce. Then (and this is the whole secret of our Boeuf Stroganoff)add 2 big tablespoons of mustard and mix well. Put it on a medium fire, adda lot of dill and let it cook slowly for hours (crock pot all day, stovetopsimmering 3-4 hours) until the meat is still firm, but cooked. Then add thecream, and let it cook for a few more minutes. Put it aside until the next day.It must always be done a day in advance. The next day, put the pan back onthe fire and go on cooking until the meat is so soft that it melts in the mouthbut still remains in pieces. Add dill several times as it gives a very goodtaste. Just before serving (10 minutes) add again cream in the sameproportions. If the stroganoff is a bit too thick you can add more broth. Pourover hot rice and serve.

Bow Tie Pasta SaladRob and Sherry LaDeRoute

1 pkg bow tie pasta 2 (7oz) containers of pesto3 chicken breasts 2 cups pine nuts

2 jars sun dried tomatoes, in olive o

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