Egg Salad Sandwiches

3 eggs, hard boiled
1/4 cup mayonnaise
1/8 tsp. curry powder
Dash salt and pepper
Thinly sliced white or whole wheat bread

Peel and chop eggs. In a bowl, combine eggs, mayonnaise, curry, salt and pepper. Spread on slice of brad and top with another bread slice. Cut in three strips or four triangles.

Tjasa Sprague


Mini Cream Cheese Tarts

2 8 oz. pkgs of cream cheese, softened
1 cup sugar
1 tsp. pure vanilla extract
2 eggs
Mini vanilla wafers
1 21 oz. can cherry pie filling or other pie filling

Preheat over to 350. Place a mini cupcake liner in each cup of mini muffin pan

Beat cream cheese with a handheld mixer until fluffy. Add sugar and vanilla, beating well.

Add eggs, one at a time, beating well after each addition.

Put a mini vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers, filling each cup half full.

Bake for 20 minutes. Allow tarts to cool completely; a small depression will form on top of each.

Top with cherry pie filling or other pie filling of your choice.

Lorraine Becker


Sweet Cream Scones

1 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. sea salt
1 cup butter (room temperature), cut into pieces
1 egg (room temperature)
1 cup raisins
Heavy cream and sugar for brushing

Preheat oven to 350 and grease a large baking sheet.

Blend sour cream, vanilla and baking soda together, then set aside.

Blend flour, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse bread crumbs. Stir in raisins. Stir in sour cream mixture and egg until just barely moistened.

Turn dough onto a lightly floured surface and knead briefly. Cut into wedges or use a small biscuit cutter. Please on greased baking sheet. Lightly brush with cream and sprinkle with granulated sugar. Bake 15 to 20 minutes or until golden brown on bottom.

Joanne DeRiggi



2 oz. unsweetened chocolate
1/2 tsp. vanilla
1 cup sugar
2 eggs
1/4 cup all-purpose flour, sifted
4 oz. semisweet chocolate
1 stick (4 oz.) butter
1/4 tsp. salt
1 cup chopped walnuts

Preheat over to 325 degrees. Line 8-inch square baking dish with foil, shiny side up, and grease foil.

Combine semi-sweet and unsweetened chocolate and butter in heavy saucepan. Melt over low heat, stirring occasionally until smooth. Remove from heat.

Stir in salt, vanilla and sugar. Beat in eggs one at a time. Stir in 1/4 cup flour. Stir until mixture is smooth and shiny and comes away from the side of the pan – about one minute. Stir in buts.

Scrape mixture into baking pan and smooth the surface. Bake in bottom third of preheated oven for 40 minutes. Cool completely in pan. Freeze for one hour. Invert pan over cutting board. Peel off foil and turn right side up. Trim raw edges with sharp knife. Cut into 16 squares. Serve at room temperature.

Alice Nathan


Cucumber Sandwiches

1 or 2 cucumbers
1/4 to 1/2 cup mayonnaise
Dry mustard
Dash of salt and pepper
Thinly sliced white or whole wheat bread, crusts removed

Peel and thinly slice cucumbers. In a small bowl, mix mayonnaise with dry mustard and salt and pepper to taste. Spread thin layer of mayo mixture one 1 slice of bread. Arrange cucumber slices on top. Spread mayo mixture on another slice of bread and place on top of cucumbers. Cut into 4 triangles.

Tjasa Sprague


Lemon Bread

1/4 cup melted butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. almond extract (optional)
1/2 tsp. salt
1/2 cup milk
1 Tbsp. grated lemon peel
1/2 cup chopped pecans (optional)
3 Tbsp. lemon juice

Blend well butter and sugar; beat in eggs one at a time. Add extract. Sift dry ingredients; add egg mixture alternately with milk. Blend just to mix. Fold in lemon peel and nuts.

Turn into a greased 8 1/2 x 4 1/2 x 2 3/4 inch glass pan.

Bake at 325 degrees about 70 minutes or until it is done in the center.

Mix lemon juice with 1/3 cup sugar. Immediately spoon over hot loaf. Cool 1 minute. Remove from pan and cool on rack.

Do not cut for 24 hours. Can be frozen.

Kelly Blau


Rosemary Shortbread Cookies

1 ½ cups unsalted butter
2/3 cup white sugar
2 Tbsp. chopped fresh rosemary
2 ¾ cups all-purpose flour
¼ tsp. salt
2 tsp. white sugar for decoration

Cream together butter and white sugar until light and fluffy. Stir in flour, salt and rosemary until well blended. Cover and refrigerate one hour.

Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

On a lightly floured surface, roll out dough to ¼ inch thickness. Cut into 1 1/2 x 2 inch rectangles. Put cookies 1 inch apart on cookie sheets. Sprinkle the remaining sugar on the tops of the cookies.

Bake 8 minutes or until golden brown around the edges. Cool on wire racks. Storing for a few days in an airtight container is recommended.

Makes about 36 cookies.

Crisse MacFadyen


Butterscotch Walnut Brownies

½ cup butter
2 cups light brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 eggs, beaten
1 ½ cups all purpose flour
1 cup walnuts or pecans, chopped (optional)
1 cup butterscotch chips
1 cup white chocolate or vanilla chips

Grease or line with parchment paper 9 x 13 pan. Preheat oven to 350.

Melt butter in large, microwave-safe bowl. Stir in sugar until well blended. Stir in baking powder, salt and vanilla.

Add eggs and blend well. Mix in flour until smooth. Stir in chips, then nuts.

Spread mixture in prepared pan. Bake 20 to 25 minutes or until top is golden brown.

Cook completely and cut into squares.

Makes 32 servings.

Holly Dobbins


Avocado and Bacon Triangles

2 ripe avocados
1 tsp. fresh lemon juice
1 can real bacon bits
4 tbsp. butter, softened
8 slices whole wheat bread

Peel avocados and remove each seed. In bowl mash avocados and stir in lemon juice.

Butter bread. Spread avocado on four slices of bread. Sprinkle generously with bacon bits. Cover with remaining bread, buttered sides down. Cut off crusts. Cut each sandwich into four triangles. Makes 16.

Birgit Vetromile


Halfway Cookies

Cookie base:
1 cup Crisco (solid shortening)
½ cup light brown sugar
½ cup white sugar
3 egg yolks beaten with 1 tbsp water
1 tsp vanilla
2 cups flour
¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
12 oz package semi-sweet chocolate bits (mini morsels work best)

Cream shortening and sugars together. Add eggs yolk mixture and vanilla. Mix dry ingredients together and add to wet mixture. Batter will be stiff. Spread in a greased 14 x 10 inch pan. (A 9 x 13 pan will also work.) Sprinkle chocolate bits over covering surface of cookie base. Press into base.

3 egg whites
1 cup brown sugar

Beat egg white stiff while gradually adding brown sugar to make a meringue. Spread meringue over cookie base covering chocolate bits completely.

Bake in a 350 degree preheated oven for 20 minutes. Let cool before cutting. Heating the knife used to cut in hot water will help cut through the meringue.

Linda Rocke

Fresh Strawberry Cake

15 ½ oz. strawberry cake mix
1 package instant vanilla pudding
4 eggs
1/3 cup Canola or other light oil
1 container of strawberry yogurt or /.2 cup sour cream
1 tsp. vanilla, optional
1 cup fresh strawberries, sliced

Preheat oven to 350 degrees.

In large bowl stir together cake mix and pudding mix. Add eggs, oil, yogurt and vanilla. Mix well and then beat on high for 3 minutes.

Fold in strawberries. Pour into floured and greased 10 to 12 cup Bundt pan.

Bake 4o to 50 minutes until toothpick inserted comes out clean.

Cool in pan for 10 to 15 minutes then invert on wire rack and cool completely.

Dust with powdered sugar or glaze if desired.

Holly Dobbins

Banana Bread or Muffins

1 tsp. vanilla
1 1/4 cups flour
1 cup sugar (can mix ½ cup white sugar and ½ cup brown sugar)
½ tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
½ cup oil
3 whole bananas, mashed
2 eggs
½ cup nuts, chopped (optional)

Preheat oven to 350 degrees. Combine all ingredients.  Lightly grease baking pan. For loaf, pour into a 9 x 5 loaf pan. Bake 40 to 50 minutes. Makes eight servings.

For mini muffins, lightly grease mini muffin/cupcake pan or use cupcake liners. Fill cups about 2/3 full. Bake 15 to 20 minutes. Muffins will spring back when lightly tapped. Recipe will make up to 36 mini muffins.

Kelly Blau