Family Favorites

You know it is a family favorite if the original is ripped, written on, stained and illegible

Appetizers

Aspic Cheese Steps

1. Choose edible decorations and plan the design by arranging decorations before applying aspic.

2. In a 2-3 quart pan, combine wine and gelatin; let stand about 5 minutes. Place over medium heat and stir until the gelatin dissolves.

3. Set pan in ice water and stir gelatin liquid occasionally (but slowly, so bubbles do not develop) until it begins to thicken and look syrupy.

4. Set the cheese on a wire rack in a rimmed pan. Arrange decorations on cheese to determine a pattern, and then set decorations aside.

5. Spoon aspic over top and sides of the cheese and when slightly tacky (just a few minutes), add the decorations. Chill uncovered, about 15 minutes.

6. Spoon aspic over top and sides of cheese again;

Ingredients

• 2 cups dry white wine or regular strength chicken broth

• 1 envelope unflavored gelatin

• Brie or other flat-surfaced cheese with an edible rind, chilled

Decorations:

• Fresh herbs such as chives, dill, sage, thyme, or rosemary; tiny spinach leaves; green onions

• Petals from well-rinsed pesticide-free nasturtiums, pansies, roses, citrus, primroses, carnations, chrysanthemums, geraniums, or violets

This special cheese was served at many of the weddings hosted at 1422 Cutter Lane

you may need to add several more coats, chilling between each layer to cover all exposed portions of the cheese.

7. Invert a bowl over cheese without touching and chill until ready to serve, and the cheese will keep for up to 36 hours.

8. You can store unused aspic (including drips from under the rack), covered, in the refrigerator for several days. Reheat to melt, and then chill the gelatin is until syrupy.

9. This recipe makes enough aspic to coat six 3-by-5 inch rectangles with three layers of aspic.

Layered Cheese Torta with Fresh Basil & Pine Nuts

Steps

1. With an electric mixer, beat cream cheese and butter until very smoothly blended; scrape mixture from bowl sides as needed.

2. Cut two 18-inch squares of cheesecloth; moisten with water, wring dry, and lay out flat, one on top of the other. Smoothly line a 4-5 cup straightsided plain mold (such as a loaf pan, terrine, Charlotte mold, or clean flowerpot) with both layers of the cheesecloth. Drape excess over the rim of the mold.

3. With your fingers or a paddle (such as a rubber spatula), make an even layer with ¼ of the cheese mixture.

4. Cover with ¼ of the pesto filling, extending evenly to the sides of the mold.

5. Repeat steps 3 and 4 until the mold is filled,

Ingredients

• 1- 3-ounce and 1- 8-ounce package cream cheese at room temperature

• 1⅓ cups unsalted butter at room temperature

• Water

• Pesto filling

• Fresh basil sprigs

• Pine nuts

finishing with a cheese layer. If you want thinner or thicker layers, divide cheese and filling to have a bottom and top layer of cheese - in a wide mold, you may need to make fewer layers.

6. Fold ends of the cheesecloth over torta and press down lightly with your hands to compact.

7. Chill until torta feels firm when pressed, about 1 hour. Then invert onto a serving dish and gently pull off the cheesecloth. (If the cloth is not removed, it will act as a wick and cause filling color to blend into cheese.

8. Serve or wrap airtight with plastic wrap and refrigerate for up to 5 days.

9. Just before serving, garnish the top with a sprig of fresh basil and a sprinkling of pine nuts.

Mindy Beck & Chavonne Demler

Shrimp On Ice

To get perfectly clear ice, buy it - it is easier.

If you’re at home, start with distilled water. It’s crucial to get rid of as much air as you can. Boiling water twice is the best way to make sure you start your ice-making journey with the best possible water. Let the water cool after the first boil. Cover the water with a lid or clean aluminum foil to prevent any dust or other bits of dirt from spoiling your project.

Once your water has cooled to room temperature, boil it again and allow it to cool down before beginning the freezing process.

Ingredients

Then you need to decide your freezing method ... check out directional freezing online. It is a complicated process; you may need a tutorial.

Antipasto Platter

Antipasto plates are simply colorful offerings of marinated vegetables - think artichoke hearts, roasted red peppers, or pickled garlic - salty olives, rustic artisan slices of bread, natural deli meats, small bites of seafood delicacies, and rich cheeses.

With antipasto, it’s always best to keep things simple. Narrow your choices down to two or three items, then incorporate a few fresh, seasonal fruits and vegetables, a few nuts, and you’re set.

Veggies & fruits

• Marinated artichoke hearts

• Pitted ripe olives - black and green

• Stuffed olives

• Pepperoncini salad peppers

• Sun-dried tomatoes

• Sweet pickles

• Pickled onions

• Bacon-wrapped asparagus

• Fresh figs, halved

• Concord grapes

Meat - thinly sliced, rolled up

• Deli hard salami

• Sliced pepperoni

• Genoa salami

• Proscuitto

• Mortadella

• Coppa

• Italian sweet sausages

• Capicola sausage

Cheese

• Provolone cheese, cubed

• Havarti cheese

• Gorgonzola cheese

• Dutch edam cheese

• Sharp cheddar cheese

• Bocconcini (small balls of fresh mozzarella cheese)

• Piave cheese

• Asiago cheese

Ingredients

• 1 (8 ounce) wheel brie cheese

• 2 pre-made circular pie crusts

• 1 clove garlic, minced

• ½ teaspoon chopped fresh chives

• ½ teaspoon chopped fresh rosemary

• 36 cocktail sausages (1 average pack)

• 1 egg yolk, beaten

• sesame seeds and poppy seeds, optional

Pigs in a Blanket In Baked Brie

4. Cut even-sized strips of the pie crusts all around the brie, like a sun, making about 18 cuts in total. Place one cocktail sausage at the outer leftmost corner of one of the strips at a slight angle. Roll it inward to wrap in the pie dough and press the edges to seal. Continue all the way around until the first layer of strips are all wrapped around cocktail sausages. You may have to gently move the wrapped sausages in the process to fit others–that’s okay.

5. Continue to wrap the bottom layer of strips around cocktail sausages and push the top layer above them in the process. Brush generously with egg yolk, and sprinkle with sesame seeds and poppy seeds, if desired.

6. Bake the brie until the pastry is deep goldenbrown, about 30 to 40 minutes.

7. Allow to cool 5 to 10 minutes to allow the cheese to firm up slightly. Cut the pie crust off of the baked brie and serve warm.

Steps

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place one pie crust on the parchment paper.

2. Carefully cut off and reserve the top of the brie. Place the brie round on one unrolled pie crust. Sprinkle the brie round with garlic, chives, and rosemary. Replace the top of the brie over the herb mixture.

3. Lay the second pie crust over the brie. Use your hand to gently press the edges against the brie and smooth up the sides. Make sure not to press down on the outer edges of the crust – just focus around the brie.

Crispy Bacon Cheese Sticks

Ingredients

• 1 package of string cheese cut in half to make 2 short pieces

• 2 eggs - beaten

• 1 cup fresh bacon bits

• 1 cup panko breadcrumbs

• 1 tablespoon dried parsley

• 2 teaspoon garlic powder

Steps

1. Place the eggs in a medium-sized bowl and beat lightly; set aside.

2. In a food processor, add the bacon bits. Pulse until combined. Pout out into a dish.

3. To assemble: Dip each cheese stick into the egg and roll in bacon bit mixture until coated well. Repeat with all cheese sticks.

• Oil for frying

4. Place the tray of cheese sticks into the freezer until completely frozen.

5. Preheat oil to 350 degrees.

6. Fry in oil until golden brown. You can also bake these in the oven or an air fryer.

Chili Dip

Ingredients

Ingredients

• 1 pound hamburger

• 1 large can refried beans

• 1 small can diced chilies

• 1 onion

• 1 small can diced olives

• 1 package fajita seasoning

• 1 medium jar salsa

• Cheddar cheese

• Sour cream

Chip Dip Steps

1. Brown meat. Drain. When well done, add all ingredients and cook on medium until it comes to a slight boil.

2. Place in bowl and top with the cheese and the sour cream.

3. Serve with corn chips.

• 1 can Hormel chili without beans

• 1 package cream cheese

Steps

1. Bring chili to a boil. Add cream cheese, stir until dissolved.

2. Serve warm with corn chips.

Artichoke Dip Steps

1. Chop artichokes.

2. Stir all ingredients together.

Ingredients

• 1 cup mayonnaise

• 1 can green chilies

• 1 can (15 oz) quartered artichoke hearts in water, drained

• ½ cup cheddar cheese

• ½ cup parmesan cheese

3. Put into an 8 by 8 dish and bake at 350 degrees for 20 minutes or until bubbly.

4. Serve warm with crackers.

Sally was my 5th grade teacher and my Mom’s best friend. They spent many summers canning and crafting.

Sally Dip Steps

Ingredients

• 2 cans chopped black olives

• 2 small cans diced green chilies

• 3 bunches of green onions (chop both white and green)

• 2 large, fresh diced tomatoes

• 1 can stewed diced tomatoes

• 1 medium bottle Wishbone Fat-Free Italian dressing

1. Combine all ingredients in a bowl. Refrigerate overnight.

2. Serve with corn chips.

Sally Jepson & Lani Beck

Taylor Krall, Sally Jepson, Hailey Krall, Morgan Oser

Sally& Jenn Jepson

Deviled Eggs

Steps

Ingredients

• 1 dozen large eggs, boiled, peeled

• 2 teaspoons Dijon mustard

• ⅓ cup Best Foods mayonnaise

• 6 pieces bacon, crumbled

• Salt and pepper, to taste

• Paprika, to taste

1. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place them in a small mixing bowl.

2. Arrange the egg white halves on a serving platter.

3. Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, bacon, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

4. Spoon mixture into egg white halves.

5. Sprinkle with paprika.

Whipped Feta

Lani collected all kinds of recipes ... she was always looking for ways to prepare food in new, unexpected, and unusual ways

Taylor Krall & Lani Beck

Breads

Banana Bread

Ruby Frye was a cousin of my Grandpa Zeimet ... later we would hang out with her Grandson Kendall and other local friends.

Danielle & Mindy Beck, Stacey Miller, Kendall Frye, Flintstones - Custer, SD

Layered Pumpkin Loaf

Boston Brown Bread

Steps

1. Preheat oven to 350 degrees.

2. Lightly grease and flour two 12-ounce coffee cans or clean terra cotta pots.

3. Mix flour, baking soda, and salt in a large bowl, then stir in dates, raisins, and nuts.

4. Whisk yogurt, molasses, eggs, and oil in another bowl until blended smooth.

5. Pour over flour mixture and stir until well blended.

6. Pour into prepared cans/pots and bake for 1 hour or until a pick inserted in centers comes out clean.

7. Cool on a wire rack 10 minutes before inverting onto the rack to cool completely.

8. To serve, slice bread into rounds. Serve with cream cheese.

Ingredients

• 1¾ cups all-purpose flour

• 1½ teaspoons baking soda

• ¼ teaspoon salt

• ½ cup dates

• ½ cup golden raisins

• ½ cup chopped walnuts

• 1 ¾ cups all-purpose flour

• ¾ cup plain low-fat yogurt or buttermilk

• ¾ cup molasses

• 1 ½ teaspoons baking soda

• ¼ teaspoon salt

• 2 large eggs

• ½ cup dates

• ½ cup golden raisins

• 2 tablespoons vegetable oil

• ½ cup chopped walnuts

• ¾ cup plain low-fat yogurt or buttermilk

• ¾ cup molasses

• 2 large eggs

• 2 tablespoons vegetable oil

Lani would bake Boston Brown Bread in a flower pot and give it as a gift for the holidays with a jar of homemade jam.

Refrigerator Rolls

By Helen McCoy

“I don’t remember many of my Mom, Helen’s recipes, but I do remember her refrigerator rolls”

Pat McCoy Oser

Helen McCoy

Fuller Family

Best Dinner Rolls Steps

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.

2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

3. Increase speed to medium and beat for 2 minutes.

4. Add ½ cup flour and blend with the dough hook until incorporated. And another ½ cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.

5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.

Ingredients

• 4 -5 cups all purpose flour

• 2 tablespoons rapid rise, instant yeast

• ⅓ cup granulated sugar

• 1 teaspoon salt

• 1½ cups warm milk, 110 degrees

• 5 tablespoons butter, softened

• 1 egg , room temperature

• 2 tablespoon melted butter

6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.

7. Remove the towel or plastic wrap and deflate the dough by punching down lightly.

8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each, but this will vary depending on how much flour you added.

9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

10. Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.

11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Thanksgiving Dinner, 11/2019, Tampa, FL

Augustine’s Garlic Bread

From Wendi McCoy

Matt Oser, Wendi McCoy, Tyler Oser

Leah Zeimet, Pringle, SD

Magic Biscuits Steps

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. Ideally, the butter is very cold for light, flaky, buttery biscuits.

2. Preheat oven to 425F degrees and line a cookie sheet with nonstick parchment paper. Set aside.

3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

4. Remove your butter from the freezer. Use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Combine until the mixture resembles coarse crumbs.

5. Add milk. Use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.

7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but do not overwork the dough.

8. Use your hands (do not use a rolling pin) to flatten the dough to 1” thick and lightly dust a 2¾” round biscuit cutter with flour.

9. Making close cuts, press the biscuit cutter

Ingredients

• 2 cups all-purpose flour (250g)

• 1 tablespoon baking powder

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 6 tablespoons unsalted butter very cold (85g)

• ¾ cup whole milk (177ml) (buttermilk or 2% milk will also work)

straight down into the dough and drop the biscuit onto your prepared baking sheet.

10. Repeat until you have gotten as many biscuits as possible and place less than ½” apart on the baking sheet.

11. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

12. Bake on 425F degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.

13. If desired, brush with melted salted butter immediately after removing it from the oven. Serve warm and enjoy.

Mindy Beck, Curriculum Fair, TMMS

French Bread Steps

• In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, or until it has begun to foam.

• Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture. Begin to knead by hand or using a dough hook and stand mixer. Add ½ cup of the remaining flour at a time until the dough is smooth but not sticky. Rub the olive oil around the dough ball and let rest for 15 minutes.

• Turn the dough onto a floured surface and divide it in half. Roll one half into a rectangle (about 15 inches long, 4 inches wide). Starting from the long side, roll the dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place them onto a baking sheet. Repeat with the second dough ball. Let rise for 30-45 minutes. Make three diagonal cuts across the top of each loaf.

• Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown.

• Brush the top with melted butter if desired. Slice and enjoy! :)

• NOTES: For a crispier/shinier crust, brush one egg white (whisked) with a teaspoon of water before baking the French bread loaf.

Ingredients

• 2 cups warm water (about 105°F)

• 1 tablespoon active dry yeast

• 2½ teaspoons sugar

• 5-6 cups flour

• 2½ teaspoons table salt or sea salt

• 1 teaspoon olive oil

During the 2020 COVID lock down Matt discovered a talent for baking ... he has taken to making all kinds of breads, desserts and other yummy goodness ....

Matt Oser

Soft & Crispy Focaccia

Garlic & Rosemary Focaccia Topping

Charred Cauliflower Focaccia Topping

Tomato, Garlic & Thyme

Focaccia Topping

Purple Potato Focaccia Topping

Soft Pretzel Bites Steps

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.

2. Add the flour and butter to the bowl and mix on low until the ingredients are combined.

3. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.

4. Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.

5. Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.

6. Line two baking sheets with parchment paper, then lightly oil the paper.

7. In a large, heavy-bottomed stockpot, stir together the 10 cups of water and the baking soda, then bring the mixture to a rolling boil.

8. Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.)

9. Roll each piece into a rope roughly 1-inch in diameter, then cut each rope into 1-inch pieces to form the bites.

10. In batches, add the bites to the boiling baking soda mixture for 30 seconds, then use a slotted spoon to remove them onto the oiled baking sheets.

11. Brush the bites with the egg wash and sprinkle them with kosher salt.

12. Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.

13. Remove the soft pretzel bites from the oven and serve.

Ingredients

• 1½ cups warm (110-115°F) water

• 1 tablespoon sugar

• 2 teaspoons kosher salt, plus more for topping

• 1 (¼ounce) package active dry yeast

• 4½ cups all-purpose flour

• 4 tablespoons unsalted butter, melted

• Vegetable oil

• 10 cups water

• ⅔ cup baking soda

• 1 large egg yolk beaten with 1 tablespoon water

Cards v Cubs Chicago - Laura & Marilyn Pope, Dave Beck, Matt, Tyler Morgan Oser 7/2014

Danielle & Matt Oser 5/2014

Giant Apple Pie Cinnamon Roll

1. Make the sweet dough - In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick.

2. Stir in the remaining flour ½ cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.

3. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.

4. Create the rolls - In a nonstick pan, heat sugar until it starts to caramelize. Stir to incorporate and then when the caramel is a nice amber color, add the butter and stir to combine.

5. Add the apples and stir to coat, cooking for 5 minutes, remove from heat.

6. Arrange apples rounded side down in a high-sided cake tin. Set aside

7. Meanwhile, split the dough in half, roll out each dough to ¼” thick into a large rectangle. Spread each with butter.

8. Mix together brown sugar and cinnamon, sprinkle over butter evenly. Cut each dough rectangle into 4 even long pieces.

9. Start rolling one from the bottom to the top. Take the first roll and place it on top of the next strip, starting again on the bottom and rolling upright to the top, building on the first. Continue with the remaining strips until you have a giant cinnamon roll!

10. Place on top of the apples, cover, and let rise for 30 minutes.

11. Bake covered with foil in a 180ºC oven for 30 -40 minutes. Remove and let cool for about 10 minutes.

12. Flip over onto a board, serve and enjoy!

Ingredients

• ½ cup sugar

• 6 oz cold unsalted butter

• 5 apples, peeled, cored, and quartered

• 500 g sweet dough (2ish cups)

• ¾ cup softened butter

• 1 cup brown sugar

Sweet Dough

• 2 cups all-purpose flour, divided

• 2 (.25 ounce) packages of active dry yeast

• ½ cup white sugar

• 1½ teaspoons salt

• ½ cup softened margarine

• 1 ½ cups warm water (110 degrees F)

• 2 eggs (room temperature)

• 3 cups all-purpose flour

cookingtv-channel.com/roll-giant-apple-pie-cinnamon/

Ingredients

• 10 eggs slightly beaten

• ½ cup flour

• 1 teaspoon baking powder

Steps

1. Mix together, bake at 350 degrees in crust for 35 minutes.

Lani decided her Girl Scouts we should all be able to cook something and decided Quiche would be perfect - I can still picture some of the less-thanperfect but very yummy creations.

Green Chile Quiche Eggs Havana

• ½ teaspoon salt

• 1 pint cottage cheese

• 1 pound grated jack cheese

• ½ cup butter melted

• 1- 7-ounce can chopped green chilies

• 1 frozen pie crust

Danielle Evans, Danielle Beck, Heather Hughes, Main Street Post Office - Park City, UT

Mindy Beck, Suelin Hilbert, Lani Beck

Griddle Cakes

Hashbrown Breakfast Casserole

Steps

1. Preheat oven to 350°F (if baking immediately).

2. Brown the sausage and drain fat.

3. Combine eggs, evaporated milk, salt and pepper, and Italian seasoning in a bowl. Whisk until smooth.

4. Set aside ½ cup cheese for the topping.

5. Place remaining ingredients in a 9x13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.

6. Cover and refrigerate overnight if desired.

7. Bake 55-65 minutes or until cooked through.

8. Recipe Notes: If casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cook time.

Ingredients

• 20 ounces shredded hash browns thawed

• 1 pound sausage cooked, crumbled, and drained

• ¼ cup onion finely diced

• ½ diced red bell pepper

• ½ diced green bell pepper

• 8 eggs

• 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk

• ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)

• Salt & pepper to taste

• 2 cups cheddar cheese

Ingredients

• 1 cup all-purpose flour

Basic Crepes Steps

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each

• 2 eggs

• ½ cup milk

• ½ cup water

• ¼ teaspoon salt

• 2 tablespoons butter, melted

crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Wholegrain Muffins

These recipes come from my Aunt Barb Beck (Dave’s younger sister) ... she is a California native and loves to serve whole and natural foods.

Apple Gingerbread

Dave Beck, Matt Oser, Billy Jencks, Barb Beck Jencks, Danielle and Tyler Oser, John F. Beck, 5/2002

Dave and Barb, St. Louis Zoo 6/2019

Cake

Dream Cheese Cake

Chocolate Cake

“This recipe for chocolate cake is handwritten in ‘the Green Cookbook’, handed down from Fred’s mom. (The American Women’s Cookbook from 1972) Family members would often call for copies of it once we ran off with it. It is a simple, but delicious cake.”

Krista McCoy Csontos

Rainbow Cake

Ingredients

• 1 box white cake mix

• Egg (as stated on cake mix)

• Water (as stated on cake mix)

• Oil (as stated on cake mix)

• Frosting

• Gel food coloring

Steps

1. One box white cake - prepared according to box directions.

2. Separate batter into 6 different bowls.

3. Add gel colors to each to make red, yellow, orange, green, blue, purple.

4. Drop the colors one by one into the middle of the cake pan into neat concentric circles.

5. Bake as directed.

6. Allow to cool and frost.

This rainbow cake makes an appearance on many birthday’s - and at least one red, white and blue version has been created.

Morgan and Tyler Oser 4/2009

Pineapple Upside-Down Cake

Hummingbird Cake Steps

1. Mix flour, sugar, salt, soda, and cinnamon together by hand.

2. Mix oil, butter flavoring, bananas, pineapple, and nuts by hand.

3. Blend dry and wet mixtures together and pour into Bundt pan that has been dusted with granulated sugar.

4. Bake at 350 degrees for one hour.

Ingredients

• 3 cups flour

• 2 cups sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1½ cups oil

• 1 teaspoon butter flavoring

• 2 ripe bananas, mashed well

• 1 can crushed pineapple, drained

• 1 cup chopped walnuts or pecans

From the Tri Delta Sorority House - a favorite of my roommate, Tracy

Birthday Banana Cake

Mindy, Lani and Danielle Beck

Lonnie Solomon, Edgemont, SD

Lani’s 60th - Dave, Lani, Taylor Krall, Caleigh and Chloe Demmler

Boiled Raisin Cake

Prune Cake Boston Cream Pie

Marie Fuller, Lonnie Solomon, Cyril Fuller, Mary Jo and Peter Zeimet

Marie and Cyril Fuller

Cake

Simple White Cake Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

3. Combine flour, salt, and baking powder, add to the creamed mixture, and mix well. Finally, stir in the milk until the batter is smooth. Pour or spoon batter into the prepared pan.

4. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. The cake is done when it springs back to the touch.

Ingredients

• 1 cup white sugar

• ½ cup butter

• 2 eggs

• 2 teaspoons vanilla extract

• 1½ cups all-purpose flour

• 1¾ teaspoons baking powder

• ½ - ¾ cup milk

• ½ teaspoon salt

Four-Layer Pumpkin Cake

Tyler and Morgan Oser

Zucchini Cake

Mrs. Taylor was my Grandmother’s friend and neighbor in Edgemont. We would have special tea parties with her each summer. She was an wonderful woman who lived to be 102 years old.

Mindy, Katherine Taylor, Danielle

Mindy, Katherine Taylor, Danielle

Danielle, Katherine Taylor, Mindy Edgemont City Park, 1990

Angel Cake Dessert

White Butter Yolk Icing

Gladys and Albert Oser 40th Anniversary

Red Velvet Cake

The night Matt proposed he made a surprise Red Velvet Cake for us to enjoy ... we try to have one every New Year’s Eve

Danielle and Matt Oser (Billy and Barb Jencks in window) Park City, UT 8/8/1998

Tyler Oser 2002

Gooey Butter Cake

St. Louis Gooey Butter Cake

Crust:

• 1 cup flour

• 3 tablespoons sugar

• ⅓ cup butter softened

Filling:

• 1¼ cups sugar

• ¾ cup butter softened

• 1 egg

• 1 cup flour

• ⅔ cup evaporated milk

• ¼ cup light corn syrup

• 1 teaspoon vanilla

• Powdered sugar

1. Preheat oven to 350 degrees.

2. In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling together.

3. Pat into the bottom and sides of a greased 9-by-9-by-2 inch pan.

4. To prepare filing: In mixing bowl, beat sugar and butter until light and fluffy. Mix in egg until combined.

5. Add alternately flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at a medium speed until well blended.

6. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar.

7. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Cool in pan.

Colonial Gingerbread

kiddos, Mary Jo Zeimet, Lonnie Solomon and another playmate

Danielle, Tyler, Matt Oser; Brian, Elise, Adrienne Gammage, Hailey, Taylor Krall, Mindy Gammage ; Morgan Oser, Sharon and Dave Beck 11/2019

Dave and Sharon Beck 11/2018

Sharon Lints Beck Nut

Peter Paul’s Fruit Cake Short Cake

X, Peter Paul, AraBelle, Peter Zeimet

Lani, Peter Paul, Mary Jo

Lemon Cake

Baker’s 8-Layer Torte

Mary’s Aunt Margaret’s Applesauce Cake

My Grandma was a great cook ... when I inherited her recipe box I was excited to share her delicious meals ... to find that she didn’t really use recipes ... but I did find many desserts. Mary Clodfelter

Texas Cake

Fran Ettling, Mary Clodfelter, Beulah Johnson

Belle’s Cake Frosting

Danielle Beck 5/1978

Taylor Krall, Marilyn Pope-Beck, Hailey Krall 6/2006

Morgan Oser 7/2006

Dragon Slayers

Dutch-Oven Dump Cake

Steps

• Line the Dutch oven with foil, grease the foil.

• Add cherry pie filling and pineapple, with juice, to the bottom of the Dutch oven.

• Evenly sprinkle dry yellow cake mix over fruit.

• Drizzle melted butter or margarine over the top.

• If desired, sprinkle the pecans on top.

• Place lid on the Dutch oven, cover with coals and bake for 20-25 minutes depending on your heat.

• Note: You can use different fruit or flavor of cake mix.

Variations

Blackberry Peach Cobbler

• 1 can peach pie filling

• 2 to 3 cups fresh blackberries

• 1 box yellow cake mix

• 1 can 7UP or Sprite

Cherry Chocolate Cobbler

• 2 cans cherry pie filling

• 1 box chocolate cake mix

• 1 can Pepsi or Coke

Lemon Berry Cobbler

• 1 can blueberry pie filling

• 1 can raspberry pie filling

• 1 white or yellow cake mix

• 1 can 7UP or Sprite

Ingredients

• 10-inch Dutch oven

• 6 briquettes on the lid

• 6 briquettes on the bottom

• 1 yellow cake mix

• 1 can cherry pie filling

• 1 can pineapple (crushed or tidbits)

• ¼ cube melted margarine or butter

• Optional: chopped nuts, chocolate chips

Apple or Peach Spice Cobbler

• 2 cans apple or peach pie filling

• 1 box spice cake mix

• 1 can root beer or 7UP

Pink Strawberry Cobbler

• 2 cans strawberry pie filling

• 1 box strawberry or pink velvet cake mix

• 1 can strawberry soda or 7UP

Morgan Oser, Josh Huster, Ashton Henderson Mammoth Cave 4/2019

Cake

White Cake with Cranberry Filling & Orange Buttercream

Ingredients

• 1 cup butter, softened

• 2 cups sugar

• 1 tablespoon orange zest

• 1 teaspoon vanilla extract

• 3½ cups all-purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon table salt

• 1 cup milk

• 8 large egg whites

• Shortening

Filling

• 1 (12-oz.) jar cherry preserves

• ¾ cup granulated sugar

• ¼ cup fresh orange juice

• 3 ½ cups fresh cranberries

Buttercream

• 1 cup butter, softened

• 1 (8-oz.) package cream cheese, softened

• ¼ teaspoon table salt

• 1 (32-oz.) package powdered sugar

• 2 tablespoons fresh orange juice

• 1 teaspoon vanilla extract

• 1 to 2 Tbsp. milk (optional)

1. Prepare Filling: Bring preserves, sugar, orange juice, and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, often stirring, 5 to 6 minutes or until cranberries begin to pop.

2. Transfer 1 cup of the cranberry mixture to a small bowl, and stir in the remaining ½ cup whole cranberries. (This will be the Cranberry Topping.)

3. Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.

4. Preheat oven to 325°. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.

6. Bake at 325° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Prepare Buttercream: Beat butter, cream cheese, and salt at medium speed with an electric mixer for 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 tablespoons of milk, 1 teaspoon at a time, beating until frosting reaches desired consistency.

8. Place 1 cake layer on a serving platter. Spoon 1½ cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of the bag to make a small hole. Pipe a ring of frosting around the cake layer just inside the top edge. Spread the cake layer with half of chilled Cranberry Filling (without whole berries), spreading to the edge of piped frosting.

9. Top with the second cake layer. Repeat the procedure with frosting and remaining Cranberry Filling (without whole berries). Top with the third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around the top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over the top cake layer, spreading to the edge of piped frosting.

Lemon Blueberry Cheesecake Cake

Ingredients

Blueberry Cheesecake:

• ¾ cup fresh blueberries

• 16 oz. cream cheese- room temperature

• ½ cup granulated sugar

• 2 tablespoons all-purpose flour

• 1½ teaspoons vanilla

• 2 eggs + 1 egg yolk- room temperature

• ¼ cup sour cream

• ¼ cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-purpose flour

• 2 tablespoons corn starch

• ¼ teaspoon salt

• 2 teaspoons baking powder

• ⅔ cup unsalted butter, room temperature

• 1⅓ cups granulated sugar

• 2 eggs + 1 egg white

• 1½ teaspoons vanilla extract

• 2 teaspoons lemon zest

• ½ cup milk

• 3 tablespoons lemon juice

• 1½ cups blueberries- fresh

• 3-4 teaspoons of flour- to toss the blueberries

The legend of the pansy says the flower was originally white but turned bright purple where it had been pierced by Cupid’s arrow. The flower’s name is derived from the French pensee, meaning thought; and it is said that if you stare into a pansy, you can see the face of a loved one. In “A Midsummer Night’s Dream,” Shakespeare had his characters concoct a love potion from pansy juice. The potion, which, when applied to a person’s eyelids while sleeping, made the person fall in love with the first living thing they saw upon awakening. The pansy is also known as Heart’s Ease, for it was believed that carrying the flower would ensure the love of your sweetheart.

Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style softened cream cheese

• 1 cup softened unsalted butter

• ¼ teaspoon salt

• 3½-4½ cups powdered sugar

• 2 teaspoons vanilla extract

• 1 tablespoon lemon zest

Garnish:

• Lemon wedges

• Fresh blueberries

• Pansies

• Blueberry Cheesecake: Preheat the oven to 350 F. Lightly grease the 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.

• To make the cheesecake, pulse blueberries, and cream cheese in a food processor, transfer the mixture into a mixing bowl.

• Add sugar and flour and beat until smooth and creamy. Mix in vanilla.

• Add eggs, one at a time, mixing after each addition to combine, do not over mix.

• Finally, mix in sour cream and heavy cream. Pour the batter into the springform pan and smooth the top, then place in a roasting pan. Pour boiling water in the roasting pan halfway up the side of the springform pan, make sure no water drips on the batter, and bake 40-45 minutes or until the center has set.

• Remove the springform pan from the water bath, run a thin knife around the cake, cool to room temperature, and then place in the fridge for a few hours or overnight to cool completely.

• Lemon Blueberry Cake: Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.

• Sift together 2 cups flour, corn starch, baking powder, and salt and set aside.

• Stir together milk and lemon juice and set aside to curdle.

• Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.

• With the mixer running on low, add eggs one at a time and mix after each addition.

• Add vanilla extract and lemon zest and mix to combine.

• First, add ⅓ of the flour mixture, then add half of the milk mixture, then ⅓ of the flour mixture, remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.

• In a small bowl, gently toss blueberries with flour to coat, fold blueberries into the batter, and be careful not to break the berries.

• Divide batter evenly between pans, smooth the top and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

• Cream Cheese Frosting: Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with runny frosting.

• Add vanilla, salt, and lemon zest and mix until combined.

• Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

• Assembling the cake: Place one layer of cake onto the serving plate and top with a thin layer of lemon cream cheese frosting. Next, place blueberry cheesecake layer and top with a thin layer of frosting. Finally, top with the second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting, or else the cake may fall apart as you cut.

• Store in the fridge.

• Note: You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.

Maraschino Party Cake

Brown Sugar

Frosting & Chocolate Cake

Burnt Sugar Cake

Lonnie Solomon 1963

Canning

Cooked Jam

Jam is really not that hard ... follow the directions in the sure-jell box ... and never stop stirring or you will have a burned mess that will be stuck forever.

Taylor Krall 2/2021

Hailey Krall 2/2021

Jam - the fruit comes in the form of fruit pulp or crushed fruit. This makes jam less stiff than jelly. Preserves - the fruit comes in the form of chunks in a gel or syrup. Preserves will have more fruit in them than jam will. Marmalade is a type of preserve with citrus fruits in it.

Cooked Jelly

Jelly - the fruit comes in the form of fruit juice. Jelly has the smoothest consistency and is usually clear.

Mindy, Dave, Lani, Danielle Beck 9/1993

Sally Jepson, Mindy Gammage, Danielle Oser 7/2006

Strawberry Margarita Preserves

Sangria Syrup

Albert & Gladys Oser 8/1998

Dave & Marilyn Beck 2/2013

Peach Bellini Jam Whiskey Sour Jelly

Flower Jelly

Rose Petal Honey

Violet Jelly

Carmel Apple Jam

Apple Pie Jam

Sundae in a Jar

Taylor Krall

Tri-Berry Jam

Strawberry Basil Jam

Strawberry Thyme Jam

Soda Pop Jelly

Jelly Bean

Apricot-Rosemary Jelly

Summer at the Beck house meant jelly time - strawberry, raspberry, apricot, elderberry, mint and the concoction of the year. One summer we made more than 600 jars, which were used as gifts. People were known to return their empties for refills throughout the year. My favorite will always be Strawberry-Peach.

Tangerine Marmalade

Sage Peach Jam

Raspberry Peach Freezer Jam

Steps

1. Rinse and clean jars or plastic containers for freezing the jam. Crush raspberries through a sieve to remove seeds.

2. Measure exactly 2 cups of prepared raspberries into a large bowl. Peel and pit peaches. Finely chop or grind fruit.

3. Measure exactly 1½ cup prepared peaches into a bowl with raspberries.

4. Stir in sugar, let stand 10 minutes, stirring occasionally. Add water and pectin to the fruit mixture. Bring mixture to a rolling boil on high heat, stirring constantly.

5. Continue boiling and stirring for one full minute. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.

6. Fill containers quickly to within ½ inch of tops. Wipe off top edges of containers; cover with lids.

7. Let stand at room temperature 24-hours. Jam is now ready to use. Store in refrigerator for up to three weeks or freeze for up to one year - Thaw in the refrigerator.

Ingredients

• 3½ cups prepared fruit (buy about 1½ pints fully ripe red raspberries and about 1¼ pounds fully ripe peaches)

• 7 cups sugar

• ¾ cup water

• 1 box Sure-Jell fruit pectin

Mindy Beck, 2300 Lucky John Drive

Lani & Mindy Beck, 2300 Lucky John Drive

Fresh Mint Jelly

Steps

Ingredients

• 1½ cups fresh mint leaves

• 3¼ cups water

• ½ teaspoon fresh squeezed lemon juice

• 1.75 ounces pectin

• 3½ Cups sugar

1. Rough chop the mint leaves and measure, packing tightly. Add to the 3¼ cups water in a saucepan and bring to a rapid boil, then cover and let stand for ten minutes.

2. Strain and measure out three cups of liquid, and pour back into the saucepan.

3. Add the lemon juice and a few drops of green food coloring (optional, only if desired) and whisk in pectin. Bring back to a boil and then whisk in the sugar.

4. Once the mixture reaches a rapid boil, cook for an additional minute or two and then pour into sterilized canning jars and process for ten minutes.

Lavender-Peach

Jam with Vanilla Steps

1. Slice peeled peaches as thinly as possible.

2. Combine lavender and water in a small saucepan; bring to boil. Remove from heat, cover, and steep for 5 minutes. Pour liquid through a wire-mesh strainer into a measuring cup: Reserve juice and lavender buds.

3. Combine peaches, apple juice concentrate, honey, lemon juice, vanilla extract, and reserved

Ingredients

• 2 cups peeled fresh or frozen peaches, thawed

• 2 tablespoons fresh or dried lavender buds

• ½ cup water

• 2 tablespoons apple juice concentrate, thawed

• 2 tablespoons honey

• 1 teaspoon fresh lemon juice

• ½ teaspoon vanilla extract

lavender liquid in a nonstick skillet. Add 1 teaspoon steeped lavender buds if desired.

4. Bring mixture to a boil over medium-high heat. Reduce heat and simmer 5 to 15 minutes, stirring constantly and mashing peaches with the back of a spoon until the mixture becomes the consistency of jam.

Jalapeno Jelly

Ingredients

• 1 large green bell pepper

• 12 jalapeno peppers

• 1½ cups apple cider vinegar

• 1 pinch salt

• 4 ¼ cups granulated sugar

• 4 ounces liquid pectin

• 4 jalapeno peppers, seeded and finely chopped

Steps

1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.

2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving ¼ inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Alex lived across the street and spent many afternoons at our house with the boys ... he asked for Jalapeno Jelly ... hope it worked!

Alex & Morgan

Alex, Tyler & Morgan 7/2007

Alex, Tyler & Morgan 1/2017

Morgan, Tyler Callie & Alex 5/2006

Chopped Green Tomato Relish

Steps

1. Add salt to the chopped tomatoes, cover, let stand twentyfour hours, and drain.

2. Add the spices to vinegar and heat to boiling point. Then add tomatoes, peppers, and onions, bring to the boiling point and cook fifteen minutes after boiling point is reached.

3. Store in a stone jar and keep it in a cool place.

Ingredients

• 4 quarts chopped green tomatoes

• 3 teaspoons allspice

• ¾ cup salt

• 3 teaspoons cloves

• 2 teaspoons pepper

• ½ cup white mustard seed

• 3 teaspoons mustard

• 4 green peppers, sliced

• 3 teaspoons cinnamon

• 2 chopped onions

• 2 quarts vinegar

Mary Jo Zeimet

Bread & Butter Pickles

Bread-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar, and spices which may be processed either by canning or simply chilled as refrigerator pickles. Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with allspice, cloves and other spices.

We always knew summer was coming to an end when it was time to make the bread and butter pickles ... they take forever to make, but they are soooo good.

Tyler Oser 7/2014

Ice Water Pickles

Cold Mustard Pickles

Marie Fuller

Cyril Fuller, Lonnie Solomon, Marie Fuller, Peter Paul, Peter Zeimet (Mary Jo in front)

Kosher Style Dill Pickles

Steps

1. Wash the cucumbers.

2. Make a brine of the vinegar, water, and salt and bring to a boil.

3. Place the appropriate amount of mustard seed and garlic into each sterilized jar. Next, pack the cucumbers into the jars. When the jars are half-filled, add the dill and complete packing the jars.

4. Fill the jars to within ½ inch of the top with the boiling brine.

5. Process for 20 minutes in a boiling water bath. Pickles will shrivel after processing but will later plump up in the sealed jar.

Ingredients

• 30-36 Cucumbers (3-4 inches long)

• 3 cups vinegar

• 3 cups water

• 6 tablespoons kosher salt

For each quart jar add:

• 1-2 cloves garlic

• 1 tablespoon mustard seeds

• 1 sprig dried or fresh dill

For each pint jar add:

• 1 clove garlic

• ½ tablespoon mustard seed

• 1 sprig dried or fresh dill

For each Half-Pint jar add:

• ¼ to ½ clove garlic

• ¼ tablespoon mustard seed

• 1 sprig dried or fresh dill

Danielle & Mindy Beck, Santa Barbara, CA

Pickled Beets Steps

1. Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining. In a large boiling pot of water, cook the beets until barely tender. Remove from the stove.

2. Submerge the beets in a large bowl of ice water; I find this helps the skins come off with more ease.

3. Cut off the tops and the roots completely, then remove the skin. Peel and slice beets into preferred size. I like larger chunks and not slices.

4. Combine the vinegar, sugar, water, salt, and pickling spice in a nonreactive pot, bring the mixture to a boil; reduce the heat and simmer for 10 minutes.

Sauerkraut

Ingredients

• 4-5 pounds small beets 40 - 48

• 2 tablespoons pickling salt

• 1½ cups white sugar

• 3 cups white vinegar

• 2 tablespoons mixed pickling spice tied in a cheesecloth bag

• 1 cup water

5. Add the beets to the pickling liquid and return to a boil. Remove the spice bag. Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving ½ inch headspace.

6. Remove any air bubbles with a non-metal utensil. Add additional pickling liquid, if needed, to keep the proper headspace.

7. Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing correctly!

8. Seal the jars and process for 35 minutes in a boiling water bath.

Cuckoo Cookie Steps

1. Sift together flour, soda, salt, and cocoa. Then cream shortening with sugar and beat in egg. Add flour with milk alternately to sugar mixture. Drop onto cookie sheet.

2. Bake at 375 degrees for eight minutes. Remove from oven.

3. Press ½ marshmallow into the cookie. Bake for 4 more minutes.

4. Cool. Top with glaze.

The trip to South Dakota was too treacherous to attempt in the winter, so we never spent a Christmas together with our Zeimet grandparents. We could, however, count on a massive box of Christmas cookies - which always included Cuckoo cookies. I’m sure she started cooking in September to make the tasty treats.

Ingredients

Cookie Mix:

• 1¾cups flour

• ½ teaspoon soda

• ½ teaspoon salt

• ½ cup bakers cocoa

• ½ cup shortening

• 1 cup sugar

• 1 egg

• ½ cup milk

• 1 teaspoon vanilla extract

• 2 dozen large marshmallows

Cocoa Glaze:

• ½ cup cocoa

• 1½ cup powdered sugar

• 3 tablespoons hot water

• ½ cup melted butter

AraBelle Zeimet & Friend 505 G Street, Edgemont, SD

Gooey Butter Cookies

Steps

1. Mix cream cheese, butter, egg, and vanilla. Once smoothly blended, add yellow cake mix.

2. Refrigerate dough for 2-4 hours.

3. Roll dough into balls and roll in powdered sugar.

Ingredients

• 1 box yellow cake mix

• 8-ounces cream cheese

• 1 stick of butter

• 1 egg

• 1 teaspoon vanilla

• Powdered sugar

4. Bake at 325 degrees for 12 minutes. Once cookies are out of the oven and slightly cool, sprinkle with more powdered sugar.

Creamsicle Orange Cake Cookies

Steps

1. Preheat oven to 350F. Line cookie sheets with parchment paper.

2. In a large mixing bowl, beat together the butter, orange extract, cream cheese, and egg with an electric mixer until smooth. Add the cake mix and mix well.

3. Optional: add orange food coloring if desired until the cookie dough reaches your desired orange color.

Ingredients

• ½ cup butter softened

• 8 ounces cream cheese softened

• 1 egg

• ½ teaspoon orange extract

• 1 box orange cake mix

• Orange food coloring (or 1 part red to 2 parts yellow) optional

• 1 cup white chocolate chips

• 1 cup powdered sugar

4. Stir the white chocolate chips into the cookie dough. Chill the dough in the refrigerator for 30 minutes.

5. Form the dough into 24 balls. Roll each in the powdered sugar and then place on the parchment paper-lined cookie sheets.

6. Bake the cookies at 350F for 12-13 minutes. Cool on the cookie sheet for 2-3 minutes, then remove from the pan and finish cooling on a wire cooling rack.

Six-Way Butter Chocolate Chip

10-12 minutes

This one comes from Rachel Lints ... she started as one of Mindy’s good friends and is now our sister.”

A dozen cousins Dave & Sharon’s Wedding Mesquite, NV 11/2018

Rachel Lints Hardin & Mindy Gammage

Chocolate Chip Cookies

Julie brought these to book club and I was hooked! They take a bit to make, but they are worth it! Use good chocolate chips!

Levain Chocolate Chip Cookies

Binging with Babish

https://www.youtube.com/watch?v=NYH1Z7TUSEI

Matt has become a follower of many YouTube chefs ... including Binging with Babish

Toll House Pan Cookies

Pumpkin Chocolate Chip

Steps

1. Preheat oven to 375 degrees.

2. Combine pumpkin, sugar, oil, and egg.

3. Stir together flour, baking powder, cinnamon, nutmeg, and salt; add to pumpkin mixture and dissolved soda, and mix well. Stir in chocolate chips and vanilla.

4. Drop by teaspoonfuls on a lightly greased sheet.

5. Bake for 10-12 minutes. Makes about five dozen.

Ingredients

• 1 can cooked pumpkin

• 1 cup sugar

• ½ cup oil

• 1 egg

• 2⅓ cups flour

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg (optional)

• ½ teaspoon salt

• 1 teaspoon baking soda - dissolved in 1 teaspoon milk

• 1 cup chocolate chips (or more if you like them)

• 1 teaspoon vanilla

Spritz Cookies

Popcorn Balls

Danielle & Mindy Beck Echo Reservoir, UT

Peanut Butter Cookies

1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.

3. Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running at low speed, add the peanuts if using. The dough will be thick and soft.

4. Cover and chill the dough for 1 hour in the refrigerator (up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

6. Roll cookie dough into balls, about 1½ Tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on the top of each. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers will look very soft.

7. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

8. Cookies stay fresh covered at room temperature for up to 1 week.

9. Make-Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature, then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls, without sugar-coating, freeze well for up to 3 months. Let frozen cookie dough balls sit on the counter for 30 minutes, roll in sugar, indent a crisscross pattern with a fork, then bake for an extra minute.

Ingredients

• 2½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

•

½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup granulated sugar

• ¾ cup packed brown sugar

• 2 large eggs, at room temperature

• 2 cups creamy peanut butter

• 1½ teaspoons pure vanilla extract

• ½ cup granulated sugar for rolling

• Optional: ½ cup finely chopped peanuts

Magic Cookies

Carrot Cookies

Butter

Frosting

Rice KrispiesTreats

Ingredients

• 3 tablespoons butter

• 1 package (10 oz., about 40) Marshmallows or 4 cups Miniature Marshmallows

• 6 cups Rice Krispies® cereal

Steps

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Cut into 2-inch squares. Best if served the same day.

Mary Jo, Peter Paul, Lonnie 10/1955

Mary Jo 1951 (We still have that chair) Morgan

Hailey & Taylor Krall 12/2005

Salted Caramel Butter Bars Steps

1. Preheat the oven to 325°. Butter or line with parchment paper a 9×13 baking dish.

2. In a large bowl, combine butter and sugars, mix on medium speed until creamy. Add the vanilla and beat until combined.

3. Slowly add the flour to the butter mixture at a low speed and mix until a smooth, soft dough forms.

4. Press ⅓ of the dough into the prepared baking pan, and bake in preheated oven for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining ⅔ of the dough.

5. If you are going to make your caramel from candies, do that while the crust bakes.

6. Place the unwrapped caramel candies and cream in a microwave-safe bowl and microwave on high for 1 minute. Stir until smooth. If the caramels are not completely melted, continue microwaving on high heat for 30-second intervals, stirring after each one.

7. Once the caramels are melted, stir in the vanilla. Set aside until the bottom crust is done baking.

8. Pour the caramel filling over the crust, sprinkle with salt, and crumble the remaining dough over the top.

9. Continue baking until the filling is bubbly and

Ingredients

Crust and crumble:

• 2 cups salted butter, room temperature

• 1 cup sugar

• 1½ cups powdered sugar

• 2 tablespoons vanilla extract

• 4 cups all-purpose flour, sifted

Filling:

• Either 1 cup homemade salted caramel or the following

• 1 (14 oz) bag caramel candies

• ⅓ cup milk or cream

• ½ teaspoon vanilla

• 1 tablespoon coarse sea salt

the topping is firm and lightly golden about 25-30 minutes.

10. Let cool before cutting into squares.

Taylor Krall, 1422 Cutter Lane, Park City, UT

Morgan and Tyler Oser 6/2019

My Grandpa John Beck owned a date farm and I think of him when I make these date bars (although the recipe is from Grandma AraBelle Zeimet).

John Fuldner and Ellen Ray Beck

Date Layer Bars Steps

1. Cream the shortening, sugar, flour, salt, and soda together. Add oatmeal. Mix well; it will be chunky. Spread evenly ½” deep in the pan and press in firmly.

2. Combine filling ingredients. Cook over low heat until mushy. Spread filling over crust.

3. Sprinkle top with oatmeal.

4. Bake at 300 degrees until brown. Cool and cut into bars.

Ingredients

Crust:

• ½ cup shortening

• 1 cup brown sugar

• 1½ cup flour

• ½ teaspoon salt

• 1 teaspoon soda

• 1 ¾ cups quick-cooking oatmeal

Filling:

• 1 pound dates, diced

• 1 cup sugar

• 1 cup water

• ½ cup coarsely ground walnuts

Johnnie, John, Elizabeth, William (Back), Ellen, Barbara, David Beck

Oatmeal Raisin

Russian Tea Cakes

1. Heat oven to 400°F.

Ingredients

• 1 cup butter, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla

• 2¼ cups all-purpose flour

• ¾ cup finely chopped nuts

• ¼ teaspoon salt

• Powdered sugar

2. Mix the butter, ½ cup powdered sugar, and vanilla in a large bowl. Stir in flour, nuts, and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on the wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Oatmeal Crispies

Monster Cookies

AraBelle Fuller AraBelle Fuller

Sarah McSmith, Mindi M, Kat K, Amy B & Danielle Oser Louisville, KY 4/2019

Peanut Butter Carmel Toffee Chocolate Bars

Ingredients

Carmel Filling

• 11-oz bag vanilla caramels

• 14-oz can sweetened condensed milk

• 4 tablespoons butter

Cookie Dough

• 12 tablespoons unsalted butter

• 2 cups light brown sugar

• ½ cup creamy peanut butter

• 2 eggs room temperature

• 1 tablespoons vanilla

• 2 cups flour

• 1 cup old fashioned oats

• 2½ teaspoons baking powder

• 1 teaspoon salt

• 2 cups chocolate chips

• 1 cup Reese’s peanut butter chips

• 1 cup Heath toffee bits

1. Preheat oven to 350 degrees.

2. Line a 9x13 inch baking dish with parchment paper.

3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4. Cook over medium-low heat, occasionally stirring, until caramels have fully melted and the mixture is nice and smooth.

5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.

6. Add eggs one at a time, mixing well after each egg. Add in vanilla.

7. Combine flour, oats, baking powder, and salt in a small mixing bowl.

8. Add the flour mixture slowly, stirring until well combined.

9. Stir in the chocolate chips, peanut butter chips, and toffee bits.

10. Spread 2/3 of the dough on the bottom of the pan.

11. Slowly pour caramel mixture evenly over the dough.

12. Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!

13. Bake for about 30 minutes. Let cool completely and then cut into bars.

Sour Cream Raisin Bars

AraBelle and Peter Zeimet

Queen Anne Cookies

Shortbread

Desserts

Ingredients

• 1 cup milk

• 1 cup whipping cream

• ½ cup sugar

• ½ teaspoon vanilla extract

1. Put all ingredients in a 1-pound coffee can with a tight-fitting plastic lid. First, place the lid on the can. Next, place the can with ingredients inside a 3-pound can with a tight-fitting plastic lid.

2. Pack larger can with crushed ice around the smaller can. Pour at least ¾ cup of rock salt evenly over ice. Place lid on 3 pound can. Roll back and forth for 10 minutes.

3. Open the outer can. Remove the inner can with

the ingredients. Remove the lid.

4. Use a rubber spatula to stir the mixture, scrape the sides of the can.

5. Replace lid. Drain ice water from the larger can. Insert smaller can, pack with more ice and salt.

6. Roll back and forth for five more minutes.

Tin-Can Ice Cream Ice Box Dessert French Vanilla Ice Cream

Ice Cream Coconut Layer Bars

Orange Sherbet

Steps

1. Place all ingredients in blender and process until smooth.

2. Pour into bowl; place in freezer and whisk as necessary until of sherbet consistency.

3. Serve in decoratively cut orange rind shells12 servings.

Ingredients

• 1- 12-ounce can frozen orange juice concentrate

• ¼ cup frozen apple juice concentrate

• 1 cup buttermilk

• 1-2 cups low-fat milk (to taste)

• 1 egg, beaten

Cranberry-Pomegranate Mousse Pie

This recipe comes from the book Dessert Person ... Matt discovered Claire and the Bon Appetite staff on YouTube ... he has become quite the chef after watching many, many hours of videos.

Clear Orange Filling

Fruit Pizza

Steps

1. Press sugar cookie dough into pizza tray; cook according to directions.

2. Combine cream cheese, sugar, and vanilla; spread over cookie crust.

3. Top with fruit.

4. Drizzle chocolate over the top.

Ingredients

• 1 package refrigerated sugar cookie dough

• 1 package cream cheese, softened

• ¼ cup sugar

• ½ teaspoon vanilla

• 4 cups assorted fresh fruit (kiwi and strawberry slices, red and black raspberries, drained canned mandarin oranges)

Vanilla Crunchies Strawberry Swirl

Zeimet Siblings: Bottom Left: Ida, Grandma Grace, Inice, Mary

Middle: Peter, Leah Back: Jim, Dave, Bonnie squished in, Donna

Dave Beck and Marilyn Pope Beck 2/2013

Skillet Caramel-Apple Crisp

Steps

1. Make the caramel sauce: Add the granulated sugar and ¼ cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.

2. After the mixture has begun to brown at the edges, use a spatula carefully until it is deep golden brown and starting to smoke just slightly about 4 to 5 minutes. Do not walk away from the pan during this process, as the caramel will go from perfectly golden to burned in moments.

3. When the mixture is deep golden, remove the pan from the heat and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Next, add the vanilla and salt. If the caramel is lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.

4. Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core, and slice the apples into ½-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices, and salt in a large bowl, and stir to combine. Drizzle ½ cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.

5. Make the topping: In the same bowl, combine the flour, oats, pecans, sugar, and salt. Stir until well combined, add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

Ingredients

FOR THE CARAMEL SAUCE:

• 2 cups granulated sugar

• ¾ cup unsalted butter (1½ sticks), diced

• 1 cup heavy cream

• 1 teaspoon vanilla bean paste or extract

• 1 teaspoon kosher salt

FOR THE FILLING:

• 3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan, or Honeycrisp (about 6 medium apples)

• 1 tablespoon fresh lemon juice

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ⅛ teaspoon ground cloves

• Pinch of kosher salt

FOR THE TOPPING:

• 1 cup all-purpose flour

• 1 cup old-fashioned oats

• ⅓ cup chopped pecans (optional)

• ⅓ cup light brown sugar

• ½ teaspoon kosher salt

• ½ cup unsalted butter (1 stick), softened

cooking.nytimes.com/recipes/1020588-skillet-caramel-apple-crisp

Coffee Cake

Shelia’s Rice Krispie Brownies Steps

1. Bake brownies in a 9-by-13 pan. Cool.

2. Spread marshmallow crème over brownies.

3. Melt chocolate chips; add Rice Krispies and peanut butter to melted chocolate. Mix well. Spread over marshmallow crème.

4. Allow to cool.

5. Cut into squares.

Ingredients

• 1 box brownie mix without nuts

• 4 cups Rice Krispies

• 1 12 oz bag chocolate chips

• 1 cup peanut butter

• 1- 13-ounce jar marshmallow crème

Pecan Pie

This recipe comes from Helen McCoy, Matt’s maternal grandmother ... she was a busy professional with 7 children ... and not much time for sweets ...

Marty, Pat, Kathy, Jack, John, Helen. Mike Betty Tim McCoy

Betty & Joe Martin, Pat Oser, Karen McCoy; Marty McCoy, Mike Oser, Wendi McCoy, Candi & Tim McCoy, Mike McCoy Helen McCoy

Sunkist Lemon Bars Lemon Curd

No Bake Lemonade Pie

Steps

1. In a large bowl, combine milk, pudding mix, and beat with a wire whisk to combine. Add thawed lemonade and whisk together until pudding is thick (about 2 minutes).

2. Fold in Cool Whip; pour into crust. Cover and refrigerate for at least 4 hours or until set. For best results, make it the night before and let it sit in the fridge overnight.

3. Garnish with fresh lemon slices and serve cold.

Ingredients

• 1¾ cup milk

• 2 boxes (4-serving size) Vanilla Instant Pudding

• 1 (6 oz) frozen lemonade concentrate, thawed

• 1 (8 oz) Cool Whip

• 1 Graham cracker crust (store-bought or homemade)

White Chocolate Lemon Truffles

Steps

1. Begin by pouring the white chocolate chips into a heat-safe bowl. Next, add the food coloring and lemon extract. Set this aside and have a strainer next to the bowl, ready for when it is needed.

Ingredients

• 1 cup white chocolate chips

• ½ teaspoon lemon flavor extract

• 2 drops yellow food coloring

• ¼ cup butter

• Zest of 1 lemon

• 3 tablespoons heavy whipping cream

• ¼ cup powdered sugar

Variations

• Lime – to make white chocolate lime truffles, use green food coloring and key lime extract.

• Orange – to make white chocolate orange creme truffles, use orange food coloring and orange extract.

• Plain white chocolate – if you’d like a plain white chocolate truffle, simply skip adding any zest or flavor extract.

kitchenfunwithmy3sons.com/white-chocolate-lemon-truffles

2. Next, heat the butter and lemon zest in a medium saucepan over low heat, just until the butter is melted. Add the heavy cream and increase the heat to medium. Cook just until the mixture begins to simmer. Do not let the cream and butter simmer for more than a couple of seconds or get too hot and separate. If the cream and butter begin to separate, you’ll need to throw it out and start over because it will ruin the white chocolate. The result would be a chunky, oily goo instead of a smooth and creamy ganache. If this happens, there is no way to fix it other than starting over with new ingredients.

3. As soon as the cream and butter mixture begins to simmer, remove it from the heat and pour it through a strainer into the bowl of white chocolate chips. Immediately whisk until the chocolate is melted and smooth. Discard the lemon zest that you strained off of the cream and butter. Your ganache should be smooth and creamy.

4. Cover the bowl and refrigerate for at least 30 minutes, or until firm and cold. Scoop the chilled lemon white chocolate ganache into small balls and roll between your hands until smooth. Roll each truffle in powdered sugar.

5. Chill the truffles for about 1 hour before serving.

6. HOW TO STORE THE TRUFFLES: Keep the truffles in an airtight container in the refrigerator and serve chilled. They are most firm when cold and do get very soft at room temperature. The truffles will keep in the fridge for up to five days.

Morgan & Tyler Oser 7/2015

Skillet Chocolate Pie

I met Amy on our first day of high school ... she said I was cool because I was wearing brown ... I still doubt it ... we’re still friends today ...

Amy Schulthess, Danielle Oser SPQ Jackson, MS 3/2009

Amy Schulthess, Danielle Oser St. Louis Science Center

Date Pudding

Mary Jo Zeimet

Raspberry Cheesecake with Grand Marnier

Ingredients

Raspberry Sauce

• 2 Packages (6 ounces or 1⅓ cup each) Raspberries

• ¼ Cup granulated sugar

• 1½ Teaspoons cornstarch

Chocolate Graham Crust

• ½ Cup pecans, toasted

• ⅓ Cup granulated sugar

• 5 tablespoons butter, melted

• 10 whole chocolate graham crackers, broken into pieces

Cheesecake

• 4 Packages (8 ounces each) cream cheese, at room temperature

• ⅔ Cup granulated sugar

• ½ Cup sour cream

• 1 tablespoons. cornstarch

• ⅓ Cup Grand Marnier or orange flavored liqueur

• 1 Tsp. vanilla extract

• 4 large eggs

Raspberry Cheesecake Topping

• 2 Packages (6 ounces or 1⅓

• cup each) Driscoll’s Raspberries

• 2 tablespoons confectioners’ sugar

Steps

Raspberry Sauce

1. Puree raspberries in a blender or food processor until smooth. Press raspberry puree through a mesh sieve to remove seeds. Pour raspberry puree into a measuring cup and add enough water to make 1 cup if necessary.

2. Place sugar into a small saucepan. Add cornstarch. Whisk until sugar and cornstarch are blended. Add the raspberry puree. Whisk until blended.

3. Boil raspberry sauce over medium-high heat while stirring for 1 to 2 minutes or until slightly thickened.

4. Set aside raspberry sauce to cool.

Chocolate Graham Crust

5. Preheat oven to 350°f.

6. Place graham crackers in a blender or food processor. Pulse crackers to make fine crumbs. Add pecans. Add sugar. Pulse again to make fine crumbs.

7. Add 2 tablespoons of raspberry sauce. Add melted butter. Pulse until combined.

8. Press mixture into the bottom of 9 x 3-inch springform pan with removable bottom.

9. Bake 10 minutes. Set aside graham crust to cool completely.

10. Reduce oven to 325°f.

Cheesecake

11. Place cream cheese into the bowl of an electric mixer. Beat until cream cheese is completely smooth. Scrape down sides of bowl and beater with a spatula. Beat again until cream cheese is completely smooth.

12. Place sugar into a small bowl. Add cornstarch. Whisk together until combined.

13. Add cornstarch mixture to the electric mixer bowl. Add sour cream. Beat again until the cream cheese mixture is completely smooth.

14. Beat in eggs one at a time. Add Grand Marnier. Add vanilla.

15. Beat again until the cream cheese mixture is completely smooth.

16. Pour cream cheese mixture into prepared crust.

17. Set springform pan onto a wide piece of heavyduty aluminum foil. Fold foil carefully up the sides of the pan. Do not tear the foil. Put the pan into a large baking dish or roasting pan. Place roasting pan into the oven.

18. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.

19. Bake 1 hour at 325°f. Turn off the oven.

20. Prop open oven door with the handle of a wooden spoon.

21. Allow cheesecake to cool oven for 1 hour. Then, remove the cheesecake from the oven.

22. Allow cheesecake to cool completely. Then, remove cheesecake from the springform pan.

23. Heat remaining raspberry sauce in a microwave for 30 seconds or until just warm.

24. Spread raspberry sauce evenly over top of cheesecake.

25. Chill the cheesecake in the refrigerator for 1 hour.

Raspberry Cheesecake Topping

26. Garnish cheesecake with remaining raspberries.

27. Dust raspberries with confectioners’ sugar.

Tip: substitute sour cream with reduced-fat sour cream, egg substitute for large eggs, and 2 packages of reduced-fat cream cheese for 2 packages of cream cheese.

I first tried this amazing cheesecake while on vacation on Granville Island in Canada ... I still remember sampling it as we watched fireworks over the water.

Lani, Danielle, Dave Beck Vancouver 1993

This easy dessert was one I remember making many times while traveling in the motor home ...

QuickCheesePineapple Pie

Lani, Mindy, Alf, Danielle Beck

Ingredients

• 2 cups cold milk

• 1 (3.9-ounce) package instant chocolate pudding, 4 serving size

• 8 ounces frozen whipped topping, such as Cool Whip, thawed

• 1½ cups crushed sandwich cookies, such as Oreos, about 16, divided

• Gummy worms or chocolate-covered strawberries

We made so many batches of dirt pudding for Tri Delta rush week ...

Old Fashioned Brownies

DirtStepsPudding

1. Whisk together the milk and instant pudding for 2 minutes, until pudding is completely dissolved. Let stand 5 minutes to thicken.

2. Stir in frozen whipped topping and 1/2 cup of crushed cookies.

3. Spoon into individual cups.

4. Sprinkle the remaining crushed cookies over the pudding mixture. Top each cup with 2 gummy worms. Chill for at least 60 minutes or until ready to serve.

Graham Pudding

AraBelle Fuller

AraBelle Fuller Solomon & LaNonne LiAnne 1945

Lonnie Solomon

Mary Jo Zeimet & Lonnie Solomon

Drinks

Ingredients

• 1 cup cream soda

• 1 cup soda water

• 2 tablespoons butterscotch syrup

• 2 tablespoons whipped cream

Steps

1. Combine the cream soda, soda water, and butterscotch syrup in a bowl, then mix the last three ingredients together in a separate bowl.

2. Add the soda mixture to a cup (or a mug for a Wizarding World feel) and top with the whipped cream mixture.

3. For an easy cream hack, switch out the topping ingredients for a pre-made foam topping. Try the Salted Caramel Whipped Foam Topping from Skinny Mixes or opt for the Sweet Foam Coffee Topper from Reddi Whip.

4. For an adult spin on this themed beverage, add a splash of rum.

Butterbeer Orange Julius

• 2 tablespoons caramel syrup

• Pinch of salt

When the boys were little we read them all 7 Harry Potter books aloud ... it took a year ... we loved our trips to visit the attractions at Universal ...

Tyler & Morgan Oser, Universal Studios, Orlando, FL 10/2014

Tyler, Matt & Morgan Oser, Universal Studios, Orlando, FL 11/2011

Raspberry Iced Tea

1. In a large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups of water.

2. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes: strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Ingredients

• 8¼ cups water

• ⅔ cup sugar

• 5 tea bags

• 3 to 4 cups fresh or frozen unsweetened raspberries

Peach IceTea

Ingredients

• 3 ripe peaches, thinly sliced

• ½ cup granulated sugar

• 7½ cups water, divided

• 1½ tablespoons loose leaf tea (or 2 tea bags (black or green tea)

Frozen LemonadeStrawberry

Ingredients

• 1 cup Frozen Strawberries

• 1 tbsp Frozen Lemonade Concentrate

• ¾ cup Sprite

• 1 tbsp Sugar

1. Add ingredients to your Blender and blend thoroughly.

2. Serve in a Mason Jar and get ready to be refreshed!

1. In a medium saucepan, combine peaches, sugar, and 1½ cups of water and bring to a boil over high heat. Lower heat to medium-low and simmer for 30 minutes. Every 5 minutes, stir and crush peaches in the mixture.

2. Pour the peach mixture into a blender and puree until smooth. Pour the peach puree through a sieve or fine mesh strainer to strain out the peaches. Pour into a pitcher and set aside.

3. Bring the remaining 6 cups of water to a boil in a medium saucepan. Remove from heat, add the tea, and brew according to package directions (approximately 4-5 minutes). Once brewed, strain out the tea leaves, remove the tea bags, and transfer them to the pitcher. Stir to combine and refrigerate until cool.

4. Once cool, give the mixture a quick stir, add ice cubes and peach slices and serve!

Taylor & Hailey Krall St. Charles, MO 6/2019

Ingredients

• 8 cups apple cider or juice

• 1 cup caramel flavoring syrup

• ¼ cup lemon juice

• 1 vanilla bean

• 2 cinnamon sticks (3 inches)

• 1 tablespoon whole allspice

• Whipped cream, hot caramel ice cream topping and cinnamon sticks, optional

Ingredients

• 4 cups unsweetened apple juice

• 1 can (12 ounces) orange juice concentrate, thawed

• ½ cup water

• 1 tablespoon Red Hots

• ½ teaspoon ground nutmeg

• 1 teaspoon whole cloves

• Orange slices, apple slices and cinnamon sticks, optional

1. In a 3-qt. slow cooker, combine the apple cider, caramel syrup, and lemon juice.

2. Split the vanilla bean and scrape seeds; add seeds to the cider mixture. Place the bean, cinnamon sticks, and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture.

3. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping, and additional cinnamon sticks if desired.

This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.

Orange Spiced Cider

1. In a 3-qt. slow cooker, combine apple and orange juice, red hots, and nutmeg.

2. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add bag to slow cooker.

3. Cover and cook on low for 2-3 hours or until heated through.

4. Before serving, discard the spice bag and stir cider. If desired, serve with orange slices, apple slices, and cinnamon sticks.

Bourbon Slush Brandy Slush

Mindy Krall & Jill Connor Browne Jackson, MS 3/2007

Mindy Krall, Michelle Taft, Peter Krall, Danielle Oser SPQ Jackson, MS 3/2007

Danielle Oser, Tracy Ward, Diana Yang SPQ Jackson, MS 3/2008

Ombre Sweet Wine Slush

1. Pour red wine into 2 clean ice cube trays. Pour pink wine into 2 other ice cube trays. Pour white wine into 2 more ice cube trays. Place all trays in the freezer and freeze for several hours, or until frozen.

2. Add white wine cubes to the blender, along with ⅓ cup simple syrup and ¼ teaspoon xanthan gum. Process until blended to slushy consistently. Scoop into a bowl.

3. Repeat with pink wine cubes (plus ⅓ cup simple syrup and ¼ teaspoon xanthan gum), and scoop into another bowl. Repeat last time with the red wine cubes (plus ⅓ cup simple syrup and ¼ teaspoon xanthan gum) and scoop into one more bowl.

4. Spoon red slush into the bottom third of serving glasses. Spoon pink slush into the second third of the serving glasses. Top with white wine slush.

5. If desired, garnish glasses with fresh raspberries and fresh mint.

6. Pre-made wine slush can be frozen in an airtight container for up to 3 months.

Simple Syrup

7. In a small saucepan, mix 1 cup of granulated sugar and 1 cup of water and heat over medium heat until the sugar has dissolved. Bring to a boil and boil for several minutes, then remove from heat and cool completely.

8. When blending wine cubes, use ⅓ of the cooled simple syrup in each of the white, pink, and red layers.

For a Thinner Drink

9. This is a pretty thick slush, but if you prefer a thinner drink, you can add some white grape juice to each blend to thin it out to your desired texture.

Mascato Sangria

Ingredients

• 1 (750 ml) bottle sweet red wine

• 1 (750 ml) pink Moscato wine

• 1 (750 ml) Riesling or Moscato wine

• 1 cup simple syrup (homemade or store-bought) divided

• ¾ tsp xanthan gum divided

Dave & Candi Boyd 11/2020

Frozcato

Steps

1. In a blender, combine about half the Moscato, halve the peaches, and half the lemon juice. Add about 1 cup of ice, if necessary, and blend until slushy. If the mixture is too watery, add more ice and mix again.

Ingredients

• 1 (750-ml.) bottle Moscato, chilled

• 4 cup frozen peaches

• ¼ cup fresh lemon juice

• Ice, if necessary

• Raspberries and peach slices, for garnish

2. Repeat with remaining ingredients.

3. Serve immediately and garnish with fresh raspberries and peach slices.

Champagne

Ice Cubes Steps

1. Pour the Champagne evenly into the ice cube tray and let it freeze overnight (or for six hours, at least). Then, come brunch, pop the effervescent cubes in your OJ or grapefruit juice and serve.

• Keep in mind: After you freeze them, they won’t be as rocksolid as regular cubes, and they might not fizz as much as a direct pour of Champagne. But they taste just as good as the real deal. Plus, they’re pretty and delicate and fun.

Dave & Lani Beck Park City, UT 8/1998

Albert & Gladys Oser, Park City, UT 8/1998

Dave Beck & Marilyn Pope Beck 2/2013

Dave Beck and Sharon Lints Beck Mesquite, NV 11/2018

Strawberry Daiquiri

Steps

1. Add frozen and fresh strawberries, simple syrup, rum, and lime juice to a blender or food processor. Blend until completely smooth.

2. Pour into glasses and garnish with fresh berries and lime slices if desired.

Ingredients

• 4 cups frozen strawberries

• 1 cup sliced fresh strawberries

• 5 ounces simple syrup

• 4 ounces light rum

• Juice of 1 lime

• Fresh strawberries and lime slices for garnish if desired.

Jimmy Buffett Margarita

Steps

1. Rim margarita glass with salt (optional).

2. Combine ingredients in a shaker filled with ice. Squeeze lime on top, then drop wedges in.

3. Cover, shake vigorously and pour.

Ingredients

• 1 oz. Margaritaville Tequila Gold

• ½ oz. Margaritaville Tequila Silver

• ½ oz. Triple sec

• ½ oz Orange Curaçao

• ½ oz. lime juice

• 2 lime wedges

Brian Krall, Lani Beck, Jeannie Krall, Matt Oser, Sally Jepson 8/2006

//Morgan & Danielle Oser St. Louis Buffett Concert 7/2017

//Morgan, Tyler & Matt St. Louis Buffett Concert 7/2017

Fudge Cookies & Cookie Cake

Lani Beck, Taylor & Hailey Krall, 1422 Cutter Lane

Dave & Lani Beck, 2300 Lucky John

Sugar Cookies

Mary Clodfelter brought these mint cookies to the annual band cookie sale - and I am totally addicted!

Andes Mint Cookies

Steps

1. In a saucepan over medium heat, cook the sugar, butter, and water, occasionally stirring until melted. Remove from heat, stir in the chocolate chips until melted, and set aside to cool for 10 minutes.

2. Pour the chocolate mixture into a large bowl. Beat in the eggs, one at a time. Combine the flour, baking soda, and salt, stir into the chocolate mixture. Cover and refrigerate the dough for at least 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut-sized balls and place 2 inches apart onto the prepared cookie sheets.

Ingredients

• ¾ cup butter

• 1½ cups brown sugar

• 2 tablespoons water

• 2 cups semisweet chocolate chips

• 2 eggs

• 2½ cups all-purpose flour

• 1¼ teaspoons baking soda

• ½ teaspoon salt

• 3 (4.5 ounce) packages Andes chocolate covered thin mints

4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute.

5. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Mary Clodfelter, Chris Lepski, Danielle Oser 6/2019

Cream Puffs

Peter Paul Zeimet

Mike & Jack McCoy, Pat McCoy Oser

Peter Paul’s Dunwoody Fruit Cake

Snickerdoodles

Ginger Snaps

For many years the first weekend in December meant 12 dozen cookies for one bake sale or another ... Gingersnaps and Snickerdoodles were my usual contribution

Morgan Oser 10/2019

St. Charles West Marching Warriors 10/2018

Cheese Souffle

Steps

1. Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan.

2. Remove crusts from bread. Butter bread and cut into cubes. Place in bottom of the pan. Sprinkle mustard and alt over bread.

3. Place Canadian bacon on top of bread cubes. Sprinkle grated cheese over bacon.

4. Beat 4 eggs and add milk. Pour over everything. Let sit overnight.

5. Before baking, sprinkle corn flakes over the entire dish. Bake in a double boiler for 45 minutes.

Not a Christmas passed without these dishes around the fireplace ... I remember many Christmas Eve’s prepping this special dish before Santa could arrive ...

Ingredients

• 6 slices white bread

• 1 teaspoon dry mustard

• 1 teaspoon salt

• 1 cup sharp cheddar cheese

• 4 eggs

• 2 cups milk

• 8 slices Canadian bacon

• 1 cup crushed corn flakes

Crescent Danish Rolls

Hailey Krall & Adrienne Gammage 12/2020

I can’t tell you how many batches of Royal Icing I’ve made for countless Girl Scout overnights ... the true trick ... use a glue gun

Royal Icing for Gingerbread Houses Steps

1. Beat egg whites with lemon juice until foamy white in a medium bowl.

2. Add sugar, gradually beating until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife.

Ingredients

• 2 egg whites

• 1 tsp lemon juice

• 3½ cups sifted powdered sugar

Morgan Oser

Taylor Krall & Dave Beck Tyler Oser

12/2012

Haily, Mindy, Taylor Krall 12/2006

Molasses Gingerbread Cookies

Dough

1. Combine 5¼cups flour, cinnamon, ginger, cloves, and salt in a medium bowl; whisk to blend well. Using an electric mixer, beat butter and shortening in a large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in a small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, ¼ cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into a disk. Wrap disks and chill until firm enough to roll, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.

2. Working with 1 disk at a time, roll out the dough between sheets of waxed paper to a 16x12-inch rectangle, occasionally lifting the paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill extra dough. Slide rimless baking sheet or inverted baking sheet under the waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out the excess dough and make more cookies, using all of the dough. DO AHEAD: Cutout cookies can be made 1 day ahead. Cover; keep chilled.

3. Position rack in center of the oven and preheat to 350°F. Using a thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in the center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.

Ingredients

Dough:

• 6 cups (about) all purpose flour

• 1 tablespoon ground cinnamon

• 2 teaspoons ground ginger

• 1½ teaspoons ground cloves

• ¾ teaspoon salt

• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature

• ⅔ cup solid vegetable shortening

• 1 cup sugar

• 1 cup mild-flavored (light) molasses

• 1½ teaspoons grated lemon peel

• 1 large egg

• ¼ cup buttermilk

• 2 teaspoons water

• 1 teaspoon baking soda

Icing:

• 3 cups powdered sugar

• 1½ tablespoons fresh lemon juice

• 1½ teaspoons light corn syrup

• Water

bonappetit.com/recipe/new-england-molasses-gingerbread-cookies

Icing:

4. Sift powdered sugar into a medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.

5. Spoon icing into a pastry bag (or bags if using more than 1 color) fitted with a small (1/16- to 1/8-inch) plain tip. Arrange cookies on the work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. DO AHEAD: This can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.

Saltine Toffee Steps

1. Preheat the oven to 400F.

2. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, ensuring that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

3. Make the caramel sauce: Place the brown sugar, butter, and salt in a medium-sized saucepan. Cook on medium heat, frequently stirring, until the butter melts. Continue to cook, occasionally stirring, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. (Note: You’re not actually making true caramel here, so you don’t need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)

4. Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

5. Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

6. Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time until the chocolate has melted.

7. Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from the oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

8. Sprinkle toppings over the top.

Ingredients

• 28 to 35 saltine crackers (about one sleeve, enough to line your tray)

• 1 cup (220 g) packed dark brown sugar

• 1 cup (225 g or 2 sticks) unsalted butter

• ¼ teaspoon kosher salt

• 1 teaspoon vanilla extract

• 2 cups (10 to 12 ounces) goodquality semi-sweet chocolate, chopped

• 1½ cups toppings such as chopped pecans, crushed pretzels, M&Ms, or crushed Oreo

9. Chill the crackers overnight: Let the crackers cool to room temperature, then move to the refrigerator and cool overnight.

10. Crack the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard them.) Next, cut the candy into snack-sized pieces using a chef’s knife (you can use your hands, too, but I find it easier with a knife).

11. Store in an airtight container in the refrigerator for about a week.

Tyler and Morgan Oser Park City, UT 12/2006

Crunchy Butter Toffee Toffee

Million Dollar Fudge

Fast Fudge

Steps

Ingredients

• 28-ounces chocolate

• 2 tablespoons butter

• 1- 14-ounce can sweetened condensed milk

• ¼ teaspoon salt

• 1 tablespoon vanilla

1. Combine all ingredients - except vanilla - in a microwave bowl.

2. Cook for one minute, stir well. Cook 30 seconds more if needed.

3. Add vanilla. Pour in a 9-by-9 greased pan.

4. Chill until solid. Loosen from pan. Cut into squares.

Sugar & Spice Pecans

Scotcheroos

Steps

• In a large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long, or the bars will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.

• Melt together the chocolate chips and butterscotch chips in a microwave-safe bowl or in a saucepan on the stove. You can double the

Ingredients

• 1 cup sugar

• 1 cup peanut butter

• 1 cup corn syrup

• 6 cups Rice Krispies

• 1 cup semi-sweet chocolate chips

• 1 cup butterscotch chips

topping if you want a thicker frosting, but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.

Tips:

• The only way you can mess these up is to cook the sugar mixture too long, which will cause them to get hard.

• Cut the bars when they are at room temperature for easier cutting.

Danielle Beck & Mary Spracher Annett Summers 1995, 1996

Kentucky Bourbon Balls

Chocolate-Covered Cherries Steps

1. Drain maraschino cherries thoroughly. Place on paper toweling. Combine butter or margarine, corn syrup, and salt. Stir in sifted powdered sugar. Knead sugar mixture till smooth. (Chill if the mixture is too soft.)

2. Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed paper-lined baking sheet; chill.

3. In a Ziploc bag, microwave chocolate for 30 seconds, knead. Microwave again if necessary. Coat cherries with chocolate. Place on waxed paper. Chill until chocolate has hardened.

4. Store candy in a covered container in a cool place. Let candies ripen a week or two.

Ingredients

• 60 maraschino cherries with stems

• 3 tablespoons butter or margarine, softened

• 3 tablespoons light corn syrup

• ¼ teaspoon salt

• 2 cups sifted powdered sugar

• 1½ pounds dipping chocolate or white chocolate (for coating candy)

Danielle, Tyler & Morgan Oser Churchill Downs, 2015

PeanutButter BonBon

Strawberry Bon Bons

1. In a large bowl, combine sweetened condensed milk, coconut, gelatin, almonds, almond extract, and food coloring. Chill until firm enough to handle.

2. Form small amounts (about ½ tablespoon) into strawberry shapes.

3. Sprinkle remaining gelatin into a flat dish; roll each strawberry to coat.

4. Make stem with green decorator icing.

5. Place on a baking sheet and refrigerate.

Ingredients

• 1 can Eagle Brand sweetened condensed milk

• 4- 3 ½ ounce cans flake coconut

• ⅓ cup strawberry flavored gelatin mix

• 1 cup ground blanched almonds

• 1 teaspoon almond extract

• Enough red food coloring to tint mixture strawberry shade

Danielle Beck 12/1976

Elise & Adrienne Gammage, Taylor & Hailey Krall 12/2020

Suckers

Ingredients

• 1 cup sugar

• ⅓ cup white Karo syrup

• ½ cup water

• Sucker flavor

• Food coloring

1. COOK. Put all of the ingredients except flavoring and color in a pan—Cook to the hard crack stage (300 degrees). Add flavoring and coloring. Stir for about two minutes. To do the hard crack test without a candy thermometer.

2. Once the syrup starts boiling, take a spoon and drop a little bit of the syrup into a bowl of really cold water.

3. CAUTION: To avoid burns, let the syrup sit in the cold water for a few seconds before taking it out. Take the syrup out of the cold water; if it forms hard, brittle threads that break without bending at all (this is the hard crack stage), it is done. If the syrup is squishy or bends before breaking, it still needs to cook a little longer.

4. POUR & SET. Pour into molds. Add sticks. Let sit for 10-15 minutes before removing the molds and taking the suckers off the pan.

Scarecrows Ingredients

• 2 pounds white chocolate

• 1 jar crunchy peanut butter

• 2½ cups pretzel sticks broken

• 2½ cups Captain Crunch Cereal

• 2½ cups crisp rice cereal

• 2 cups miniature marshmallows

• 1 cup dry roasted nuts

Haystacks

Debbie, a former coworker, referred to this candy treat as candy

- it was always gone within an hour of arrival at the office.

1. In the microwave, melt chocolate. Add peanut butter to the melted chocolate and stir until melted.

2. Pour the chocolate/peanut butter mixture over the dry ingredients and stir until they are covered.

3. Drop by tablespoons onto wax paper (they should harden within 30 minutes).

4. Store in a cool, dry container (no need to refrigerate).

“crack”

Danielle Oser, Debbie Sammons 10/2013

Main Dishes

Ingredients

• 1 - 4-6 lb pork shoulder or Boston butt roast

• 1 tablespoon liquid smoke, Hickory or Mesquite flavor

• 2-3 tablespoons red Hawaiian Sea salt

• 2-3 teaspoons brown sugar

Steps

1. Wash and pat dry the pork roast and place in the slow cooker

2. Pierce all over with a fork, pour the liquid smoke evenly over the roast, and sprinkle liberally with the sea salt and brown sugar.

3. Place the slow cooker’s lid on and set the time for 8-12 hours on LOW.

4. Check at about 8 hours for doneness. If not done, let go the full 12 hours, checking every hour.

Hawaiian Slow Cooker Kalua Pork Hawaiian Meatballs

5. Remove the pork from the pot and shred with a fork and return to the pot. You can remove some of the liquid, shred the pork then add the juice back in to keep the pork from drying out. The pork should be kept warm-hot in the liquid before serving.

6. The roast is pierced with a fork to get the flavor from the salt and smoke deep into it - it won’t dry it out. There is no extra liquid needed since this is made in a covered crockpot.

Morgan, Oser, Pat & Mike Oser Big Island, Hawaii 6/2018

We have been lucky enough to visit Hawaii twice now ... I love the kabobs and the boys never balk at salty pork ... can’t wait to go back someday soon!

Hawaiian Salty Pork Kabobs

Steps

1. Alternate beef, onion, red pepper, and pineapple, and on skewers. Place kabobs in a large shallow glass baking dish.

2. Combine orange juice concentrate, soy sauce, molasses, and ginger.

3. Pour over kabobs and marinate for 25-to-30 minutes.

Ingredients

• 2 pounds sirloin tip center roast, cut into 1¼ inch cubes

• 1 large red onion, cut into 1¼ inch pieces

• 2 large red bell peppers, seeded and cut into 1¼ inch pieces

• 1 medium fresh pineapple, cut into 1¼ inch cubes

• ¾ cup frozen orange juice concentrate, thawed

• ¼ cup soy sauce

• ¼ cup light molasses

• 1 teaspoon ground ginger

Corned Beef Steps

1. Place corned beef in the crockpot. Fill with water.

2. Place seasoning in a cloth bag and add to crockpot.

3. Cook forever - 8-10 hours on low.

4. About 1 hour before serving, add carrots, potatoes, and cabbage to the crockpot.

4. Remove kabobs from marinade and grill 4-to5 inches away from moderately hot coals (or broil) for 4-to-8 minutes (depending on heat) for medium-rare, turning frequently.

5. Brush with marinade during the grilling process.

6. Serve with rice.

Ingredients

Topping:

• 2 crushed bay leaves

• 4 peppercorns

• 5-6 allspice balls

• 2 tablespoons mustard seeds

• 5-6 cloves

• Baby peeled carrots

• Baby potatoes “murfs”

• 1 head of cabbage-quartered

Bill, Betty, John, Dave, Barb Beck

Water Chestnut Chicken

Water chestnut chicken is always a hit ... we even served it at Heather and John’s wedding ..

Heather Hughes Buoniconti & John Buoniconti 9/2005

Danielle Oser 9/2005

When I knew we would be hosting my wedding reception at my parents’ home, I knew we would serve this unique sandwich. I can never get enough.

Ingredients

• 1 loaf unsliced French bread

• ¼ cup mayonnaise

Pickle

in the Middle Sandwich Steps

1. Split bread lengthwise; remove some of the bread from the center with a fork, leaving a ¾ inch shell.

2. Spread mayonnaise over hollows. Sprinkle parsley over mayonnaise.

3. Blend cream cheese, celery, cheddar cheese, onion, and salt in a medium bowl; spoon into

• ⅓ cup chopped parsley

• 1 package cream cheese

• ¾ cup finely chopped celery

• ½ cup shredded cheddar cheese

• 2 tablespoons chopped onion

• ¼ teaspoon salt

• 8 slices ham

• 2 large dill pickles

bread halves; pack down, leaving a small space in the hollow.

4. Quarter pickle lengthwise; roll each quarter in a double-thick slice of ham. Place rolls, end to end, in the center of the bottom half of the loaf; cover with the other half of bread.

5. Wrap in plastic, chill. Cut in slices to serve.

Chicken Parm

During the COVID lockdown we watched a ton of YouTube Cooking shows ... especially BA

Chicken Tetrazzini Steps

1. Cook mushrooms and onion in bacon drippings, add chicken. Cook thoroughly.

2. Add flour, salt, and pepper. Then add broth and half and half. Mix well. Cook until thick and bubbly.

3. Stir in sherry. Stir in spaghetti, bacon, and Parmesan cheese. Heat through and stir before stirring.

Ingredients

• 6 slices cooked bacon, crumbled

• Bacon drippings

• ¾ cup fresh mushrooms

• ⅓ cups chopped onion

• 6 tablespoons flour

• ¾ teaspoon salt

• ¼ teaspoon white pepper

• 1½ cups chicken broth

• 1½ cups half and half

• 3 tablespoons dry sherry

• 8 ounces cooked spaghetti

• 2 cups cubed chicken

• 6 tablespoons Parmesan cheese

Scott, Mike, Patricia and Matt Oser 1974

Pat, Tyler & Matt Oser 12/2001

Egg Noodles with Bratwurst & Beer Mustard Sauce

Steps

1. If using raw bratwurst: In a large skillet, drizzle 1 tablespoon of the oil over medium heat. Add the bratwurst in a single layer and cook until all sides are browned about 5 minutes. Remove to a plate.

2. Drizzle the remaining 1 tablespoon oil into the skillet over medium-low heat. Add the onions and sprinkle with ¼ teaspoon salt. Cook, stirring often until the onions are golden and softened –about 12-15 minutes. Stir in the beer and Dijon mustard. Add the browned sausages and gently push them down to the bottom of the pan. Simmer until cooked through, 10-12 minutes.

3. While the sausages are cooking, bring a large pot of salted water to a boil. Add the egg noodles and

Egg Noodles by Albert

Steps

Ingredients

• 2 tablespoons canola oil, divided

• 1 pound bratwurst, raw or cooked

• 2 medium onions, halved and thinly sliced

• ¼ teaspoon salt

• 12 ounces lager or mild beer

• ⅓ cup Dijon mustard

• 12 ounces dried egg noodles

• ½ cup reserved pasta water

• Salt and pepper to taste

• Chopped parsley leaves for garnish

cook until just tender, al dente. Reserve ½ cup of the water before draining.

4. Transfer the cooked bratwurst to a cutting board. Allow cooling slightly. Keep the sauce over low heat. Slice the bratwursts diagonally into ½ inch thick slices. Stir the pieces back into the sauce. Season with salt and pepper and continue to cook until bratwurst slices are hot.

5. Place the drained noodles back in the pot. Add the bratwurst mustard sauce and toss to coat. Slowly pour in reserved pasta water until desired consistency.

6. Top with parsley and serve immediately.

Ingredients

• 1 level cup flour

• ½ teaspoon salt

• 2 eggs beaten

1. Make a well in the flour and add eggs. Turn slowly with a fork. If too runny; add a tablespoon of flour at a time.

2. If it feels tough, it will be tough. If tough, add a little water.

3. Roll dough out on a breadboard and cut into squares.

4. Lie on floured paper to dry.

Easy Beef Stroganoff

1. Heat oil in a large skillet on medium-high heat. Add beef; cook and stir 2 minutes or until no longer pink.

2. Simmer in water, sherry, and beef broth for 30 minutes until dry.

3. Cook noodles.

4. Stir in sour cream, mushrooms, and dry sauce mix.

5. Serve over noodles.

Hamburger Stroganoff

Ingredients

• 1 can sliced mushrooms

• 1½ pounds beef stew meat (boneless rib eye, boneless sirloin, steak tips or beef tenderloin)

• 1 cup sherry

• 2 cups beef broth

• 2 cups water

• 1 - 14 oz full-fat sour cream

• 1 package McCormick® Beef Stroganoff Sauce Mix

• 1 package wide egg noodles, Cooked

Danielle Beck & Matt Oser Mirror Lake, UT 6/1997

Danielle Beck & Matt Oser Rockport Resivoir, UT 6/1997

Bacon Wrapped Meatloaf

1. For the meatloaf: Preheat the oven to 350 degrees F.

2. Line a 9 x 5-inch loaf pan with slightly overlapping pieces of bacon.

3. Pour the milk over the bread and allow it to soak in for several minutes.

4. Make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the Worcestershire sauce. Stir the mixture until well combined. Spread 2 tablespoons of glaze over the bacon in the loaf pan.

5. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

6. Place the meat mixture in the loaf pan. Cover top of meatloaf with a thin layer of sauce.

7. Fold any overhanging bacon over the top of the loaf pan. Next, flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon, so it’s tight.

8. Bake meatloaf at 350° F for 50 minutes. Remove meatloaf, brush with the sauce glaze and return to oven for another 15-20 minutes. Finished meatloaf should have crispy bacon edges and reach an internal temperature of 165° F in the center of the meatloaf.

9. Let meatloaf rest for 10 minutes before slicing and serving.

10. Serve with the remaining tomato sauce on the side as a dipping sauce.

Ingredients

Meatloaf:

• 1 cup milk

• 6 bread slices

• 2 pounds ground beef

• 1 cup grated Parmesan

• 1 teaspoon salt

• Freshly ground black pepper

• ¼ teaspoon seasoned salt,

• ¼ to ½ cup minced flat-leaf parsley

• 4 eggs, beaten

• 8 to 12 thin bacon slices

Tomato Sauce Glaze:

• ½ cup ketchup

• 6 tablespoons brown sugar

• 1 teaspoon dry mustard

• Dash or 2 Worcestershire sauce

Tuna & Rice Casserole

Tuna and rice was a favorite at Great Beginnings - the daycare the boys both attended ... they still ask to eat it today

Tuna Casserole Steps

1. Preheat oven to 425 degrees.

2. Cook noodles.

3. Place noodles in a large casserole dish; add celery and onion, mayonnaise, and tuna. Mix with a spoon.

Ingredients

• Wide egg noodles (6 ounces)

• 7 ounces canned tuna

• ½ cup mayonnaise

• 1 cup chopped celery

• ½ chopped onion

• ½ cup milk

• 1 can cream of chicken soup

• 4 ounces sharp cheddar cheese

4. On the stove, blend soup, milk; when warm, add cheese. Stir until cheese melts.

5. Add to noodle mixture.

6. Place in a casserole dish, sprinkle with cheese.

7. Cook at 425 degrees for 20 minutes.

Tuna Noodle

Casserole

This is one of my favorites!

Mathew Lints

Baked Noodles & Tuna

Sharon Lints Beck, Dave Beck, Matthew Lints 2020

Aunt Margaret’s Spaghetti Sauce

Ingredients

• ¾ cup chopped onion

• 1 clove garlic or ⅛ teaspoon instant garlic

• 3 teaspoons olive oil

• 2 - One pound cans of tomatoes

• 2 - 6-ounce cans tomato paste

• 1 cup water

• 1 teaspoon sugar

• 1½ teaspoons salt

• ½ teaspoon pepper

• 1½ teaspoons oregano

• 1 bay leaf

Steps

1. Cook onion and garlic in oil until tender.

2. Stir in other ingredients, simmer for 30 minutes.

3. Remove bay leaf and add meatballs.

4. Simmer 30 more minutes.

Lani’s Spaghetti

Aunt Margaret was Matt’s Great Aunt (Albert Oser’s sister) and is still known for her spaghetti sauce

Ingredients

• 1 pound hamburger

• 1 package spaghetti seasoning

• ½ cup chopped onion

• 1 small jar Prego- traditional

• 1 can sliced olives

• 1 can sliced mushrooms

• 1 can stewed tomatoes

• Salt to taste

• Water to desired consistency

1. Brown hamburger with onions and drain. Add seasoning package. Add all other ingredients. Simmer 15 minutes.

2. Serve over noodles.

Margaret Oser Beadle

Tyler Oser & Taylor Krall

Braided Spaghetti Loaf

Steps

1. Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

2. Make your spaghetti filling. The spaghetti should be pretty “dry” ... if it is drippy, the loaf will leak. I usually make too much filling and end up freezing it for another loaf later.

3. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of the dough.

4. Top with cheese cubes.

5. Make cuts 1½ inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right. Finish by pulling the last strip over and tucking it under the braid.

6. Lift braid with both hands and place on a large, sprayed baking sheet.

7. Beat the egg (and optional garlic powder) with a fork and use this to coat the dough generously. Sprinkle with Parmesan cheese and parsley.

8. Bake at 350°F 25-30 minutes or until golden brown. Cover with foil last 10 minutes, if necessary, to prevent over-browning. Cool slightly and slice to serve.

Ingredients

• 1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature

• 6 ounces spaghetti, cooked

• 1 cup thick spaghetti sauce

• 8 ounces mozzarella cheese, cut into ½-inch cubes

• 1 egg, beaten

• ¼ cup Parmesan cheese

• ¼ cup fresh parsley, chopped

• 1 teaspoon garlic powder (optional)

Meatless Spaghetti

Date Night Fettuccine

Matt made this for me on one of our first dates. He even called home to get the recipe.

Gladys & Scott Oser 1971

Danielle Beck & Matt Oser 7/1996 Virginia-

Lasagna

From Sarah a fellow scout mom and amazing friend

Sarah McSmith S-F

Steps

Matt’s Swedish Meatballs

1. In a large bowl, combine the first 8 ingredients. Add meat; mix lightly but thoroughly. Shape into 1½-inch meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

2. For gravy, stir flour into drippings; cook over mediumhigh heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.

3. Reduce heat to medium-low; return meatballs to the pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Ingredients

• 1 pound ground beef

• 1½ cups rice

• 1 teaspoon salt

• ⅛ teaspoon pepper

• 1 egg

• ½ cup chopped onion

• 1 can tomato soup

• ½ cup water

Ingredients

• ¾ cup seasoned bread crumbs

• 1 medium onion, chopped

• 2 large eggs, lightly beaten

• ⅓ cup minced fresh parsley

• ½ teaspoon allspice

• ¼ teaspoon nutmeg

• 1 teaspoon coarsely ground pepper

• ¾ teaspoon salt

• 1 pound ground beef

• 1 pound ground pork

Gravy

• ½ cup all-purpose flour

• 2¾ cups whole milk or milk and cream

• 2 cans condensed beef consomme, undiluted (soup size)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon coarsely ground pepper

• ¾ teaspoon salt

Noodles

• 1 package (16 ounces) egg noodles

• ¼ cup butter, cubed

• ¼ cup minced fresh parsley

Porcupines Steps

Porcupines were a specialty of Grandma Zeimet - of course she always made enough to feed a threshing crew. I think they’re best with mashed potatoes.

1. Combine all ingredients, except soup and water.

2. Form large meatballs, place in skillet.

3. Mix soup and water and pour over meatballs.

4. Cook for 45 minutes.

5. Serve with mashed potatoes.

Dumplings

Noodle Dumplings

Mindy would call Grandma Zeimet for her dumpling recipe at least once a year, and she finally got her to write it down.

Peter & AraBelle Zeimet, Edgemont, SD

Jambalaya Steps

1. Heat oil and add onions and pepper. Season with cayenne and salt.

2. Brown pepper and add chicken and the sausage. Cook until don - about 10-15 minutes.

Ingredients

• ¼ cup vegetable oil

• 3 cups chopped onion

• 1 teaspoon of salt

• 1 teaspoon cayenne pepper

• 1 green pepper, chopped

• 1½ pounds smoked sausage cut into ¼ inch slices

• 1½ pounds of chicken breastsin chunks

• 1 large can of diced tomatoes

• 3 bay leaves

• 1 small can of tomato sauce

• 1 pound deveined shrimp

3. Add canned tomatoes, bay leaves, and sauce. Add shrimp.

4. Let simmer at medium heat for 35 minutes.

5. Serve over white rice.

Jambalaya makes a frequent appearance on the Dragon Slayers menus ... campout after campout ...

Steps

Morgan Oser, Josh Huster, Ashton Henderson 4/2019

Alex Hayes, Morgan Oser, Dominic Henning 5/2015

Easy Coconut Shrimp

Steps

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Next, beat the eggs in the second bowl. Finally, combine Panko and coconut in the third bowl.

2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut

Ingredients

• ⅓ cup all-purpose flour or whole wheat flour (spoon & leveled)

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 2 large eggs, beaten

• ¾ cup Panko bread crumbs

• 1 cup sweetened shredded coconut

• 1 pound raw large shrimp, peeled and deveined with tails attached

• Coconut oil

shrimp in batches – do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.

4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade)

5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.

6. Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven– or until thawed and warm.

Pineapple Shrimp

Mary, Bailey Robb & Sam Clodfelter 4/2019

Shredded Pork Tacos

Ingredients

• 1 pork loin

• ½ cup salsa

• ½ can diced tomatoes

• 1 tablespoon cumin

• 1 tablespoon chili powder

• 2 tablespoons brown sugar

• 1 tablespoon garlic

• 1 teaspoon salt

Steps

1. Throw into crock pot and cook all day.

2. Shred pork.

3. Serve with tortillas.

Grilled Fish Tacos

Steps

1. Season the fish with a bit of salt and pepper on both sides.

2. In a mixing bowl, whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne.

3. Add fish to a large ziplock bag and pour the marinade over the fish. Seal bag and allow fish to marinate for 20-30 minutes.

4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish fillet for about 3-4 minutes on each side (cook time will vary depending on the thickness of fish), flipping only once.

5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.

6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce, and other desired toppings.

8. Serve with a side of Authentic Mexican rice.

Ingredients

• 1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)

• Salt and freshly ground black pepper

• 2 tablespoons oil

• 1 small lime, juiced

• 1 clove garlic, minced

• 1½ teaspoons chili powder

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ¼ teaspoon cayenne, optional

• 8 white corn tortillas

Fish Taco Sauce

• ½ cup sour cream

• ⅓ cup mayonnaise

• 1 small lime, juiced

• ½ teaspoon garlic powder

• ½ teaspoon cumin

• ¼ teaspoon salt

• 1 teaspoon sriracha hot sauce

Toppings

• Pico de gallo

• Cotija cheese

• Shredded cabbage

• Fresh cilantro

• Avocado

• Lime wedges

• Red onion

Dave Beck 4/2016

Easy Chicken & Cheese Enchiladas

1. Heat the oven to 350°F. Stir the soup, sour cream, Picante sauce, and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken, and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11x8x2inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Mile-High Salsa Pie

Steps

1. Heat oven to 400°F.

2. In 10-inch nonstick skillet, cook beef or chicken, occasionally stirring, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water, and half cheese sauce (from dinner kit) - heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.

3. In an ungreased 2-quart casserole, place 1 tortilla (from dinner kit) - layer with ¼ of the salsa, beef mixture, and cheese. Repeat layers, using up ingredients and ending with cheese on top.

4. Cover; bake 17-to-22 minutes or until cheese is melted. Let stand 5 minutes.

Ingredients

1 can (10½ ounces) Campbell’s® Condensed Cream of Chicken Soup

½ cup sour cream

1 cup Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack cheese

6 (6-inch) flour tortilla, warmed

1 small tomato, chopped (about ½ cup)

1 green onion, sliced (about 2 tablespoons)

Ingredient Note: Stir ½ cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Ingredients

• 1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts

• 1 box (8.7 oz) Old El Paso™ Soft Taco

Bake® dinner kit

• 1 cup water

• 1 can (15 oz) kidney beans, drained

• 1 jar (16 oz) salsa

• 1 cup shredded Monterey Jack cheese

“Tristan’s favorite”

Sarah McCorkle Smith

Outlander Gypsy Stew

Steps

1. Pat the beef dry with paper towels. Mix the flour, salt, pepper, and cayenne together on a large plate. Toss the beef lightly in the flour so that it is lightly dusted on all sides.

2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Brown the beef cubes in batches so that you don’t overcrowd the pan, and the beef gets a good crust on all sides.

3. When the last batch of beef has been browned and removed from the pot, add the leeks, garlic, and stout. Scrape up the brown bits with a wooden spoon, and boil for 5 minutes.

4. Add the vegetables, herbs, and stock/water and the beef to the pot, cover, stir, bring to a boil. Then reduce the heat to low and simmer, partially covered, for 2½ to 3 hours, or until the meat is fork-tender.

5. Before serving, mix together the butter and flour for the beurre manière and whisk into the hot stew. Cook for another 5 minutes, until slightly thickened and glossy.

6. To Serve: Season with salt & pepper and serve with warm bread or buns.

7. To Store: Keep leftovers covered in the fridge for

Ingredients

• 2 pounds stew beef, cubed

• ¼ cup all-purpose flour

• 1½ tsp salt

• ½ tsp pepper

• ¼ tsp cayenne

• 3 tablespoons vegetable oil

• 3 medium leeks, white & light green only, rinsed & chopped

• 4 large cloves garlic, minced

• 12 oz bottle Stout or other dark beer

• 3 medium carrots, peeled & chopped

• 1 small turnip, peeled and chopped

• ½ small rutabaga (yellow turnip), peeled and chopped

• 2 sprigs thyme

• 2 sprigs rosemary

• 2 bay leaves

• 4 to 6 cups stock or water

• 2 tablespoons butter

• 2 tablespoons flour

up to 5 days. Freeze up to 1 month.

8. Stews (and most savory dishes) are always better the next day. So make this a day before serving, and thicken with the beurre manière just before serving.

9. This stew has a lot more meat in it than its 18th C counterpart - stretch it further by increasing the amount of vegetables or adding some barley to the pot. You will need more stock/water as well.

10. I didn’t add potatoes to this stew, as the Gypsies wouldn’t have had them ... but this is your stew, so add them if you wish. Wild or button mushrooms would be a delicious addition too.

Drunken Slow Cooker Beef Stew

Steps

1. Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED-HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don’t overcrowd the pan) for several minutes until you get a golden-brown crust on all sides. Remove beef to a plate, and continue with all batches.

2. When all beef is browned, add beef broth to the skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.

3. To the bottom of a 6-quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs, and bay leaves.

4. Cover slow cooker and cook on LOW for 8 hours.

5. About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 tablespoons flour and 3-4 tablespoons beef broth until no lumps remain. Stir into the beef stew in the slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.

6. Add egg noodles to boiling water and cook

Ingredients

• 2 tablespoons olive oil

• 3-4 lbs boneless beef chuck roast

• ½ tsp kosher salt

• ½ tsp black pepper

• 2-3 tablespoons all-purpose flour

• 1¾ cup beef broth

• 2 large yellow onions, sliced in half, then sliced into thin strips

• 3 cloves garlic, minced

• 1½ tablespoons beef base

• 12 oz dark beer (optional for scouts)

• 1 tablespoon whole-grain Dijon mustard

• 4 sprigs fresh thyme (can substitute with ½ tsp dried thyme)

• 2 bay leaves

• 2 tablespoons all-purpose flour + 3-4 tablespoons beef broth

• 12 oz extra-wide egg noodles

• Minced fresh parsley for garnish

according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking and add a pinch of minced parsley.

7. To serve, add some egg noodles to the bowl or plate. Top with a few ladles of stew and sprinkle with some more minced parsley. Alternatively, add egg noodles to the slow cooker, stir it all together, and then ladle the egg noodle/beef stew mixture into bowls or onto plates.

This beef stew has been to more than one scout campout - sometimes with better success than others!

Morgan Oser, Josh Huster, Ethan Simerda, Josiah Couch, Wesley Boyd (red), Alex Hayes 11/2018

Crock Pot Pork Roast

Steps

1. Rinse and pat the pork roast dry. Then sprinkle with kosher salt and pepper. I just kind of eyeball it. I really don’t have a set amount.

2. Heat 2-3 tablespoons of olive oil in a skillet, and coat the pork roast in flour. Brown it in the skillet, remove the roast, and put it into the Crockpot set on high.

3. After I have browned the roast, I usually deglaze the pan with a bit of white cooking wine - it gets all the good stuff left behind from browning the roast, and I toss it in the Crockpot.

4. Add the Lipton soup mix, cream of mushroom soup, mushrooms, and beef broth over the top of the roast, put the lid on, and let it go on high for 6-7 hours.

Ingredients

• 1 2-3 lb Pork Sirloin Tip Roast

• Olive Oil for browning

• Flour

• 1 pouch of Lipton onion mushroom soup

• 1 can of Campbell’s cream of mushroom soup

5. If you are gone longer, you can cook on low for 8-10 hours.

• 3-4 cups of beef broth

• Kosher Salt

• Pepper

• Can of sliced mushrooms if desired

• White cooking wine for deglazing the pan

6. If you like potatoes or carrots, you can add these too about halfway through the cooking process.

7. At the end of cooking, I will sometimes add a little cornstarch mixed with water to thicken the gravy.

Crock Pot Beef Roast

Slow Cooker Mongolian Beef

Steps

1. Cut flank steak into thin strips. In a ziplock bag, add flank steak pieces and cornstarch. Shake to coat.

2. Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Ingredients

• 1 ½ pounds Flank Steak

• ¼ cups cornstarch

• 2 tablespoons Olive Oil

• ½ teaspoons minced Garlic

• ¾ cups Soy Sauce

• ¾ cups Water

• ¾ cups Brown Sugar

• 1 cup Carrots grated

• Green onions for garnish

https://therecipecritic.com/slow-cooker-mongolian-beef/

3. Cook in a slow cooker on high for 2-3 hours or on low 4-5 hours until cooked throughout and tender.

4. Can serve over rice and garnish with green onions.

Balsamic Pork

Danielle & Mindy Beck Park City, UT

Danielle Beck Edgemont, SD

Shrimp Boil

Steps

1. Fill a large pot (about 12 quarts) with 4 quarts of water. Stir in onion, garlic, Old Bay seasoning, and thyme. Bring mixture to a boil over medium-high heat.

2. Add potatoes and season with salt (I use 1 tablespoon). Let cook until potatoes are nearing tender, about 10-15 minutes.

3. Add corn and continue to cook for 3 minutes. Add sausage and cook 4 minutes longer.

4. Gently stir in shrimp and cook until just opaque and pink, about 1-2 minutes.

5. Drain mixture (reserve ¼ cup of the broth if you’d like for serving).

6. Spread over an extra-large serving platter or a baking sheet or lay in the middle of the table.

7. Drizzle with butter and lemon juice. Sprinkle with parsley, Old Bay seasoning, and pepper to taste. Serve warm.

Ingredients

• 4 quarts hot water

• 1 large red onion or yellow onion, sliced into 4 - 6 wedges

• 1 garlic bulb (whole head), halved horizontally

• ½ cup Old Bay seasoning

• 1½ tablespoon fresh thyme leaves (or 1½ tsp dried)

• 1½ lbs medium red potatoes, cut into fourths

• Salt and pepper to taste

• 4 ears corn, husked, cut onto fourths or broken into halves

• 14 oz. andouille sausage, sliced into 1-inch thick pieces

• 1½ lbs shrimp, deveined, peeled if preferred

• 6 tablespoon unsalted butter, melted

• 2 tablespoon fresh lemon juice, or more to taste

• 2 tablespoon minced fresh parsley

I don’t think I’ll ever forget the look on Matt’s face as the boys learned the art of deveining raw shrimp.

Marilyn& Dave Beck, Taylor & Hailey Krall, Morgan & Tyler Oser Hilton Head, SC 5/2008

Chicken & Dumplings

Steps

1. Heat a large Dutch oven pot over medium-high heat. Add in olive oil and heat through, 1 minute. Add celery and onion and saute for 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.

2. Add in chicken breasts and season with salt and pepper. Pour in chicken broth and milk. Bring to a boil and boil 20 minutes, or until chicken is cooked through and easily shreds with a fork.

3. Meanwhile, make the dumpling dough: mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. Roll the dough out about ¼ inch

Ingredients

• 1 tablespoon olive oil

• 3 celery ribs sliced

• 1 white onion diced

• 3 cloves minced garlic

• 3 boneless skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon pepper

• 6 cups chicken broth

• 2 cups milk

• 1 tablespoon cornstarch

• ¼ cup water

thick. Cut into 1-inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.

4. Shred chicken directly in the soup pot, or remove to a cutting board, shred, and return to soup. In a small bowl, whisk together cornstarch and water. Pour into the soup pot, stir in, and return to a simmer.

5. Drop strips into the soup and simmer for 15-20 minutes. Serve hot.

Goolash

Steps

1. Brown ground beef and drain.

2. Add all ingredients to meat.

3. Simmer 15-20 minutes.

Ingredients

• 1 pound ground beef

• 1 medium onion, finely diced

• 1 - 13 oz can of petite diced tomatoes

• 1 oz can tomato sauce

• 2 cups water

• 2 cups macaroni

• 2 tablespoons sugar

Tyler, Byron, Morgan Oser Carlinville, IL 12/2007

Soy Sauce Chicken

SueLin was one of Mindy’s best friends growing up and this was a favorite - as evidenced by the amount of soy sauce spilled on the original recipe.

Danielle Evans Clinger, Danielle Beck Oser, Erin Batty, SueLin Hilbert, Mindy Beck Krall, Hailey Krall, Dave Beck 2/2006

Danielle Evans SueLin Hilbert, Mindy & Danielle Beck New Year’s Eve

SueLin Hilbert, Mindy Beck, Janna Zimney, Reyna Castillo

Italian Beef Risotto

Steps

1. Season your meat, cut it up and then brown slowly over medium heat in a large skillet. Once browned, remove the meat from the skillet and set it aside.

2. In that skillet, melt the butter and add the chopped onion. When it turns a golden color, add the wine to the skillet and allow it to cook until it evaporates.

3. As soon as it’s evaporated, add the pieces of beef with olive oil, garlic, all Italian herbs, and onions to the skillet.

4. Add the beef broth then the rice. Cover and simmer for about an hour or more. Stir OFTEN!

Bourbon Chicken

Ingredients

• 2½ cups Arborio Rice, or any other Risotto rice

• 1½ lbs. beef, we used stew meat

• ¼ cups unsalted butter

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1 tablespoon minced basil

• 1 tablespoon minced marjoram

• 1 tablespoon minced oregano

• 1 tablespoon minced rosemary

• 1 tablespoon minced thyme

• 1 cup dry white wine

• 6 cups beef broth

• Salt & freshly ground pepper

5. When the rice reaches the al dente stage, remove it from the stove and sprinkle pepper over the top.

6. You can also sprinkle Parmesan cheese in too, but it’s not necessary. It’s delicious either way! Serve immediately.

Cleo Needham, Tyler Oser, Gigi Needhan, Morgan Oser Park City, UT

Dave & Lani Beck Park City, UT 2/2005

Supper Casserole Hamburger Barley Vegetable Soup

Matt, Morgan Pat, Mike Oser 10/2019

Chicken & Wild Rice Soup

Steps

1. Open rice, pull out seasoning packet, and set aside.

2. In a small bowl, combine pepper and flour. Set aside.

3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

4. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more.

5. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3-4 minutes to cook out the raw flour taste.

6. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

7. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.

Ingredients

• 2 packages Williams

Chicken Chili seasoning

• 2 cans white northern beans with juice

• 2 cans navy beans with juice

• 2 cans butter beans with juice

• 2 cans cream corn

• 1 package frozen, white corn

• 2 pounds boneless

chicken breasts, cookedcubed or shredded

Ingredients

• 6 cups chicken broth

• 2 chicken breast halves (cooked, boneless and cubed)

• 1 (6-ounce) package long grain and wild rice blend, quick cooking version - Uncle Ben’s roasted chicken flavor)

• ½ teaspoon ground black pepper

• ½ cup all-purpose flour

• ¾ cup butter

• 1 cup carrot, diced

• 1 cup celery, diced

• 1 cup onion, diced

• 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

White Chicken Chili

1. Put all ingredients in a Crockpot and allow to simmer for a few hours. Salt, pepper to taste

2. Top with bacon, cheese, or sour cream.

This works great when you need to make a lot, but don’t want to pay much attention to what you are cooking!

Italian Sausage Tortellini Soup

Steps

1. If sausage comes in casing, remove casing.

2. In Dutch oven, brown sausage. Remove and drain, reserving 1 T. drippings. Saute onions and garlic in drippings; cook until tender.

3. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, & sausage. Bring to a boil.

4. Reduce heat. Simmer uncovered for 30 minutes. Skim fat.

5. Stir in zucchini, tortellini, parsley, and green pepper.

6. Simmer 35-40 minutes or until tortellini are tender.

7. Sprinkle Parmesan cheese on each serving.

Taco Soup

Ingredients

• 1 lb. Italian sausage

• 1 cup coarsely chopped onions

• 2 garlic cloves, sliced

• 5 cup beef broth

• ½ cup water

• ½ cup dry red wine or water

• 2 cups chopped, seeded, peeled tomatoes

• 1 cup thinly sliced carrots

• ½ teaspoon basil leaves

• ½ teaspoon oregano leaves

• 8 oz. tomato sauce

• 1½ cups sliced zucchini

• 8 oz. frozen tortellini

• 3 tablespoons chopped fresh parsley

• 1 med. green pepper, cut into ½” pieces

• Grated Parmesan cheese

Midwest

Chili Steps

1. Brown hamburger and drain.

2. Combine all ingredients, including juices.

3. Bring to boil and simmer for at least one hour.

4.

Ingredients

• 1 pound hamburger, cooked and drained

• ½ onion, diced

• 3-4 stalks celery, chopped

• 1 large can of chili beans

• 1 small can of kidney beans

• 1 small can of pinto beans

• 1 small can of petite diced tomatoes

• 1 cup strong coffee

• 1 package chili seasoning

• 2 cups water

• ½ cup Minute Rice

...

SplitPea Soup

This recipe for AraBelle’s chili was eventually adapted to be served at the annual Before the Torchlight Parade party on Christmas Eve for many years

Potato Soup

Steps

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

2. Remove bacon pieces and set aside, leaving the fat in the pot.

3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).

4. Add garlic and cook until fragrant (about 30 seconds).

5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use a whisk if needed).

6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, and pepper. Stir well.

7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

8. Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup. If you want a completely creamy soup, you can puree all of it, just puree in batches, about half of the soup at a time.

9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces; stir well.

10. Allow soup to simmer for 15-minutes before serving.

11. Top with additional sour cream, bacon, cheddar cheese, or chives.

Ingredients

• 6 strips (uncooked) bacon cut into small pieces

• 3 tablespoons butter unsalted or salted will work

• 1½ yellow chopped onion

• 3 large minced garlic cloves

• ⅓ cup all-purpose flour

• 2½ lbs gold potatoes peeled and diced into pieces no larger than 1” (about 6 large potatoes)

• 4 cups chicken broth

• 2 cups milk

• ⅔ cup heavy cream

• 1½ teaspoon salt

• 1 teaspoon ground pepper

• ⅔ cup sour cream

• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping

Uncle Louis Chili

Salad

Taffy Apple Salad

Apple Snickers Salad

Taffy Apple Salad is one of Pat’s specialties ... Morgan says it is best with Red Delicious apples

Apricot Jello Salad

Lime Cottage

Edna’s Salad

Red White & Blue Salad

My trick for jello ... add the jello to the water that is supposed to be hot ... and boil the whole thing in the microwave ... then do your cold part ... the gelatin will actually dissolve and set

Albert, John, Gladys, Denise, Mike Oser

Gladys Oser and Anette Adams

Coke Salad

Gladys and Denise Oser 9/1954

Gladys and Albert Oser

Fruited Jelly Wreath Watergate

Salad

Glazed Fruit Salad

Dave and Lani Beck

Dave and Lani Beck

Cyril Fuller, Lani Solomon, Mary Jo, Peter, AraBelle, Peter Paul Zeimet

Tomato & Provolone Salad

Tomato Salad

Tomato Aspic Salad

I remember making tomato aspic with Grandma Zeimet for “company” ... she would have us put olives in the mold to serve as the fish scales ... yes, it is weird ...

Twice Baked Potato

Steps

1. Boil diced red potatoes (skins on) until tender. Drain and rinse.

2. Return to bowl, add sour cream and cream cheese. Mix well by hand.

3. Refrigerate for at least 2-hours.

4. Add bacon, onion and grated cheese, mix well, but do not mash. Salt and pepper to taste.

Lani’s Potato Salad

Steps

1. Boil potatoes with skins on, they are done when the skin will easily come off. Peel while the potatoes are still warm. Dice into chunks (while warm!)

2. Add onions and ½ cup mayonnaise. Allow to cool.

3. Add more mayonnaise and salt to taste.

4. Add eggs. It should be slightly sloppy with chunks.

5. It always tastes better the next day.

Ingredients

• 8 red potatoes, diced large

• 1 package grated sharp cheddar cheese

• 1 cup sour cream

• ¼ cup cream cheese, softened

• ½ package crumbled bacon

• ¼ cup finely chopped white onion

• Salt and pepper to taste

Ingredients

• 4-6 medium potatoes

• 1½ chopped onion

• 1 tablespoon mustard

• 1 cup mayonnaise

• Salt to taste

• 4-6 chopped hard-boiled eggs

• Sometimes I add crispy bacon as well

Sydney & Bill Hughes, Lani and Dave Beck Rockport, UT 1991

Lani, Mindy, Dave Beck Mirror Lake, UT

Lani Beck

1/1971

Busia’s Potato Salad

Eric & Carrie Piper and Connor, Troop 72

Helen McCoy’s German Potato Salad

1. Boil potatoes. After draining cover and allow to cool. Peel and slice while warm.

2. Cover at once with dressing made as follows (cut the bacon in small pieces, put in frying pan over low heat. Shred onions in bowl add salt, hot vinegar and hot water to potatoes. When fat is light brown and bacon crisp, add salad oil and pour it in vinegar, onion and potatoes. Sometimes I add the vinegar to the water first. Add very slowly or it will splatter. Or you can do as the recipe says.

3. Add hard boiled eggs and a little celery seed if you like and parsley.

4. You can add one raw egg yolk to vinegar if you want it yellow.

Ingredients

• 6 medium potatoes

• ¼ pound fat bacon

• 1 small onion

• 2 teaspoons salt

• ¼ teaspoon black pepper

• ½ cup hot vinegar

• ½ cup hot water

• 2 tablespoons salad oil

• Hard-boiled egg

Helen McCoy

Mike, Patricia, Jack, Marty McCoy

Helen McCoy was Matt’s Grandma and I’ve been told this recipe reflects her personality - it reads as she would have instructed you in the preparation.

Cold Spaghetti Salad

Gladys, Matt & Scott

Oser 1974

Gladys, Matt & Scott

Oser

Gladys

Oser & Helen McCoy 11/1998

Gladys

Oser

Coleslaw

Ingredients

• 1 head cabbage, shredded

Dressing:

• 1 cup mayonnaise

• ½ cup sugar

• 3 tablespoons vinegar

• 1 tablespoon fennel seeds

1. Add dressing to cabbage. Dressing will be thick, but will break down with time.

2. Refrigerate for at least 1 hour before serving

Dill PastaPickleSalad

1. Cook pasta according to package directions. Don’t forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon, give or take.

2. Drain pasta and rinse with cold water. Add ⅓ cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.

3. Move the pasta from the colander into a mixing bowl and then add the pickle juice.

4. Chop the dill pickles, and cheese into small cubes/pieces. Finely chop the white onion.

5. Drain the pasta again that was sitting in the pickle juice. Add it to a large bowl along with the chopped pickles, cheese, and white onion.

6. In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.

Ingredients

• 1 box (16 oz) rotini pasta

• ⅓ cup dill pickle juice (from the pickle jar)

• 2 cups chopped baby dill pickles

• 1 block (8 oz) Colby Jack cheese, cubed small

• 1 small white onion, finely chopped

Creamy Dill Dressing

• 1 cup mayonnaise

• ½ cup sour cream

• ⅓ cup dill pickle juice (from the pickle jar)

• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

• ¼ teaspoon salt

• ¼ teaspoon pepper

togetherasfamily.com/dill-pickle-pasta-salad

7. I would recommend not making this too far ahead of time. For best results serve this salad within a few hours of making it. Either right away or after the refrigeration time. Leftovers do keep well in the fridge (are still delicious) but the dressing thickens up and it’s not as “creamy” as when you first make it).

24-Hour Vegetable Salad

Creamy Bacon Pea Salad

1. In a small mixing bowl, whisk together the salad dressing ingredients. Cover and refrigerate while you move on to the next steps.

2. In a large mixing bowl, combine the peas, cooked bacon, shredded cheddar cheese, and diced red onion.

3. Pour the salad dressing over the salad in ingredients in the large bowl; toss well. Cover and chill in the refrigerator for 2-3 hours before serving.

Ingredients

Dressing

• ½ cup sour cream

• ⅓ cup mayonnaise

• 1 tablespoon granulated sugar

• 1 tablespoon white vinegar

• ½ teaspoon salt

• ½ teaspoon black pepper

Salad

• 4 cups frozen sweet peas thawed

• 12 strips bacon cooked until crisp then finely chopped or crumbled

• ½ cup shredded cheddar cheese

• ½ a medium red onion peeled and diced

kitchenfunwithmy3sons.com/creamy-bacon-pea-salad

Spinach Salad

Steps

1. Mix the ingredients for the dressing.

2. Toss all salad ingredients in a bowl

3. Serve with the dressing on the side.

Salad Dressing

Ingredients

• Bag of washed spinach

• ½ cup red onion, chopped

• 1 cup jumbo raisins

• 1 cup dried cranberries

• 1 can mandarin oranges drained (Save juice for dressing)

• 3 clementines peeled and sectioned

• 2 navel oranges peeled and sectioned

• ½ cup nuts (sunflower seeds, walnuts, candied pecans)

Dressing

• 1 small can frozen orange juice concentrate

• Mandarin orange juice

• 2 cups mayonnaise

Courchevel Vinaigrette

1. Combine in a large bowl or jar Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well.

2. Slowly whisk in ½ cup extra-virgin olive oil. Season with salt and pepper to taste.

3. Store jar in refrigerator if making ahead and shake well before using.

As an exchange student in France we sampled this vinaigrette with our salad every night with our a bowl of radishes served with butter.

Ingredients

• ½ tablespoon Dijon mustard

• Generous pinch of salt

• 2 tablespoons lemon juice

• 1-2 tablespoons red-wine vinegar

• ½ cup extra-virgin olive oil

• Salt and pepper to taste

Danielle Beck & Heather Hughes Glacier Skiing, France 7/1990

Greek Salad

Ingredients

• 3 tomatoes, cut into wedges

• 1 medium red onion, sliced into rings

• 1 cucumber, sliced into thick half-moons

• 1 green pepper, sliced

• 16 black or green olives

• 7 ounces feta cheese

• 1 tbsp red wine vinegar

• ¼ cup extra virgin olive oil

• 1 teaspoon dried oregano

• Sea salt

1. Cut the base ingredients in large chunks to give a more rustic touch. Cut the tomatoes straight in the serving bowl, so that the juices remain inside the bowl.

2. Add some pitted Kalamata olives, if you have some in hand.

3. Keep the dressing for Greek salad simple and authentic. Dress with Greek extra virgin olive oil and a splash of red wine vinegar. Toss gently all the ingredients with the dressing, so that the flavors blend with the juices of the tomatoes and the aromas of the other vegetables. Or use Spiros!

4. For seasoning your Greek salad use some salt and dried Greek oregano and finish off with a bit extra right before serving. Be careful not to add too much salt as feta cheese can be already salty.

5. Finish your salad with good quality Greek feta cheese cut in large blocks, but not crumbled. Serve right out of the bowl; no fancy presentation needed for this dish.

Greek Tortellini Salad

Steps

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

4. Note-this salad will keep in the fridge for up to 3 days.

Ingredients

Salad:

• 1 - 20 ounce package refrigerated cheese tortellini

• 1½ cups grape tomatoes, cut in half

• 1 large cucumber chopped

• 1 cup kalamata olives pit removed and chopped

• ½ red onion chopped

• ¾ cup crumbled feta cheese

Dressing:

• ¼ cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 clove garlic minced

• ½ teaspoon dried oregano

• Salt and pepper to taste

Honey Mustard Dressing

Hot Mustard

“The mustard recipe is from my friend Sue's 'Grandma Cookie'. Her last name is actually Cook, but everyone called her Cookie. She has since passed, but was a delight to be around. We love to serve this mustard with homemade pretzels”

Krista McCoy Csontos

Tim, Krista, Candi McCoy

Tuna & Rice Salad

1. Mix together the lemon juice and zest, olive oil, mayonnaise, yogurt, sour cream and salt and pepper to form your dressing.

2. Break apart any clumps of the rice, then add your veggies.

3. Add the drained flaked tuna to the mix.

4. Combine dressing and rice mixture and chill.

Ingredients

• 2 cups of cooked long grain basmati rice, cold

• 2 tbsp olive oil

• 1 lemon juice and zest

• 3 green onions, finely chopped

• 1 red bell pepper, finely diced

• ½ cup corn, canned or thawed

• 1 cup peas, canned or thawed

• 2 cans tuna, drained

• 6 tbsp mayonnaise

• 4 tbsp yogurt

• 2 tbsp sour cream

• salt and pepper to taste

Optional

• Chopped cherry tomatoes

• Sliced Olives

• Chickpeas

• Red onion

Curly Pasta Salad

• Diced cucumbers

Cucumber & Onion Salad

I first tried this one in France ... it is a great way to use up leftover rice and you can add whatever veggies you have on hand ...

Dave & Candi Boyd, Matt Oser 11/2020

Rainbow Salad

Ingredients

• 4 cups chicken broth

• 1½ cups orzo

• 1 (15-ounce) can garbanzo beans, drained and rinsed

• 1½ cups red and yellow teardrop tomatoes or grape tomatoes, halved

• ¾ cup finely chopped red onion

• ½ cup chopped fresh basil leaves

• ¼ cup chopped fresh mint leaves

• Salt and freshly ground black pepper

Red Wine Vinaigrette:

• ½ cup red wine vinegar

• ¼ cup fresh lemon juice

• 2 teaspoons honey

• 2 teaspoons salt

• ¾teaspoon freshly ground black pepper

• 1 cup extra-virgin olive oil

Orzo Salad

Steps

1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

3. Red Wine Vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

A rainbow a day keeps the doctor away

Asparagus & Tomato Salad with Feta

1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

2. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.

3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.

5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.

Lettuce Cauliflower Salad

Ingredients

Vinaigrette

• 1 tablespoon Dijon mustard

• 2 tablespoons champagne or white wine vinegar

• ¼ teaspoon kosher salt

• ⅛ teaspoon freshly ground black pepper

• ½ cup extra-virgin olive oil

Salad

• 1½ pound asparagus

• 1 pint cherry tomatoes

• 3 slices country-style white bread, cut into ½-inch cubes (about 2 cups)

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh chives

weber.com/US/en/recipes/veggies/asparagus-and-tomato-salad/

6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Sarah & Tristan (Danielle, Alan Huster, Linda Wilson) 6/2016 Holiday craft party 12/2017

Chicken Waldorf Salad

Bacon Pecan Chicken Salad

Ingredients

• 3 grilled chicken breasts, diced, cool

• 1 package of bacon, crispy, crumbled

• ½ cup chopped pecans

• ½ cup diced celery

• ½ cup mayonnaise

• ½ cup sour cream

• Salt and pepper to taste

Steps

1. Combine all ingredients

2. Refrigerate one hour and taste.

3. Serve on croissants.

This chicken salad is approved by Morgan the self-proclaimed chicken hater ...

Sharon Lints Beck

California Cobb Salad

Mediterranean Chickpea

1. Start with chopping the vegetables and placing them in large mixing bowl.

2. If using canned chickpeas, drain the chickpeas and rinse it well under running water. If using fresh chickpeas, soak the beans overnight and then cook them with salt until the chickpeas are tender and soft, but not mushy. I use my Instant Pot to cook the chickpeas. Soak them overnight and then change the soaking water and add fresh water along with a teaspoon of salt. Now set the Instant Pot in pressure cook mode on high and cook for 20 minutes. Let the pressure release after 10 minutes and drain the chickpeas and use it in the recipe.

3. Add the drained / cooked chickpeas to the mixing bowl along with the rest of the vegetables.

4. Add the Arabic spice or the za’atar spice to the bowl and give it a good toss.

5. In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk. Keep aside.

6. Now add the prepared dressing and mix it well to coat. Cover it with a plastic wrap and leave it in the refrigerator for at least an hour.

Cup

Ingredients

• 3 cups Chickpeas / garbanzo beans Canned or dry beans soaked and cooked

• 2 cups English Cucumber chopped into 1 inch cubes

• 1 cup Cherry tomatoes sliced or halved

• ½ cup Red onion thinly sliced

• ½ cup Kalamata olives (sliced)

• 3 tbsp Parsley chopped finely

• 1 tbsp Za’atar Spice or Arabic spice blend optional

Dressing

• 2 tbsp Olive oil

• 2 tbsp Lemon juice

• 1 tbsp Red wine vinegar

• to taste Salt

• 1 tsp Pepper

• 2 cloves Garlic minced

• ½ tsp Mustard powder

From Tracy Dupre

Pasta House Salad

1. Wash iceberg and romaine; let drain completely. Refrigerate until cold.

2. Split the head of the iceberg lettuce in half, pulling the heart of the lettuce out of both halves and breaking it into small pieces. Do not use a knife. Separate the rest of the iceberg; it will break up when the salad is tossed. Tear each romaine leaf into three pieces.

3. Place iceberg and romaine in a large bowl. Add artichoke hearts, onions, and pimientos.

4. Combine oil, vinegar, salt, pepper, and cheese; add to lettuce in a bowl. Toss until mixed thoroughly, then serve.

Scroodle

Ingredients

• 1 head iceberg lettuce

• ⅓ head romaine lettuce

• 1 cup canned artichoke hearts packed in brine (not marinated), drained well

• 1 cup sliced red onions

• 1 cup diced pimientos, drained well

• ⅔ cup olive oil

• ⅓ cup red wine vinegar

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• ⅔ cup grated Parmesan cheese

Gladys Oser’s Scroodle recipe, copied by Pat McCoy Oser

Pat, Scott, Gladys, Matt & Mike Oser

Pat & Mike Oser, Helen McCoy, Gladys & Albert Oser, Danielle & Matt Oser 8/1998

Rainbow Gelatin Cubes

Steps

1. In a small bowl, combine 1 package of flavored gelatin and 1 envelope of unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-inch dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

2. In a small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes of unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

3. Repeat from the beginning of the recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning the next layer on top. Make final flavored gelatin layer; spoon over the top. Refrigerate at least 1 hour after completing the last layer before cutting into 1-in. squares.

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5¾ cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• ¼ cup cold water

Cranberry-Orange Salad Steps

1. Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.

2. Pulse 2⅓ cups cranberries, apples, and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery, and remaining whole cranberries.

3. Coat a 10-in. fluted tube pan, an 8-cup ring mold, or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

Ingredients

• 1 teaspoon unflavored gelatin

• 1 tablespoon plus 1 cup cold water, divided

• 1 cup boiling water

• 1 package (3 ounces) raspberry gelatin

• 3 cups (12 ounces) fresh or thawed frozen cranberries, divided

• 2 medium apples, cut into wedges

• 1 medium navel orange, peeled

• 1 cup sugar

• ½ cup chopped walnuts

• ½ cup finely chopped celery

Side Dishes

Cauliflower California

Green Bean Casserole

Scott Oser & Rachel Hartman, Matt & Danielle

Oser, Mike & Leah McCoy, Fred & Krista Csontos 12/2017

Crockpot Green Beans

1. Place all ingredients in Crockpot.

2. Let simmer for at least 2 hours.

Ingredients

• 4 cans green beans, drained

• 1 stick of butter

• ½ cup packed brown sugar

• 1 package bacon, cooked and crumbled

• 1½ tsp garlic salt

• ½ cup soy sauce

Green Bean Bundles

Creamy Green Beans

We first shared crockpot green beans at an Independence Day pool party at Marty and Wendi’s ... now they make a regular appearance on our table

Swiss Vegetable Medley

Albert & Gladys Oser, Annette Adams

Betty, Barb, Ellen William, Dave, Jonnie

Molly’s Roasted Brussels Sprouts with Honey Glaze

Steps

1. Place a rimmed baking sheet on the bottom rack of the oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

2. Carefully remove the baking sheet from the oven. Using tongs, arrange Brussels cut side down on the baking sheet. Roast Brussels on bottom rack until softened and deeply browned, 20–25 minutes.

3. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, often stirring, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

4. Remove from heat and add vinegar and red pepper flakes. Whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ teaspoon salt, and cook, constantly whisking, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

5. Transfer Brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Ingredients

• 1½ lb. Brussels sprouts, trimmed, halved

• ¼ cup extra-virgin olive oil

• ½ teaspoon kosher salt, plus more

• Freshly ground black pepper

• ¼ cup honey

• ⅓ cup sherry vinegar or red wine vinegar

• 3 tablespoons unsalted butter

• 3 scallions, thinly sliced on a diagonal

• 1 tsp. finely grated lemon zest

White Rice

Scalloped Corn

Corn Casserole

Turkey Dressing

4-Hour Baked Beans

Mindy Gammage, Sharon Beck, Brian Gammage, Dave Beck, Matt & Danielle Oser 11/2019

Company Potatoes

Texas Potatoes

1. Mix together

2. Add topping Bake 350 degrees for 50 minutes.

Ingredients

• 2 pounds frozen hash browns

• ½ cup onion, chopped

• 1 teaspoon salt

• ¼ teaspoon pepper

• 1 can cream of chicken soup

• 1-2 cups shredded cheddar cheese

• 8 oz sour cream

• 1 stick margarine, melted

Topping:

• 4 teaspoons butter, melted

• 1 cup corn flakes, crushed

Heather & John Buoniconti Park City, UT 9/2005

Betty McCoy Martin & Helen McCoy

Mike McCoy, Betty Martin, Tim McCoy, Pat Oser, Marty McCoy Edwardsville, IL 5/2014

Matt’s Aunt Betty lived in Texas so, these became known as Texas potatoes when brought to McCoy family events.

Danielle & Heather Hughes Glacier Skiing, France 7/1990

Pesto Pasta Wild Rice Pilaf

Danielle & Mindy Beck, Rockport, UT 6/1985

Grits Casserole

On my first Thanksgiving in St. Louis, I planned to bring grits ... to find out Thanksgiving morning I did not have enough grits ... everything was closed ... I finally went to Denny’s. I got a side-order to go ... they were pre-salted ... I did not know that ... the finished casserole was inedible. Still, Matt’s family pretended it was great ...

with paprika

Morgan

Oser St. Charles, MO 11/2020

Sweet Potato Souffle

YamsSteps

1. Put yams in an oven-safe container, and top with clumps of brown sugar drops of margarine, clumps of pineapple, and sprinkle mellows over it all.

2. Cover and bake for 45-minutes at 300 degrees. Best if made the day before and reheat, so the yams absorb the sugar.

3. Add a few more marshmallows for reheating.

Ingredients

• 2 large cans yams (drain one)

• 1 can crushed pineapple (drain ½)

• ¾ cup brown sugar

• 6 tablespoons margarine

• ½ bag small marshmallows

Tyler Oser 11/2008

Elise Gammage, Taylor & Hailey Krall, Adrienne Gammage 11/2011

Taylor

Krall & Lani Beck Park City, UT 11/2003

Refried Beans

Steps

1. Add all of the ingredients, except for the salt and pepper, to the Crockpot.

2. Cook on high for 9 hours. At this point, the beans will be tender, and a bunch of them will have popped open.

3. Use an immersion blender to puree the beans until smooth. Add more water as needed, or if you’re feeling decadent, add a couple tablespoons of butter! Season with salt and pepper to taste. Garnish before serving.

Mrs. Wedo’s Beans

Ingredients

• 3 cups dried pinto beans rinsed

• 7 cups water

• 2 tablespoons chicken bouillon granules (or 2 bouillon cubes)

• 1 medium white onion diced (or 1 tablespoon onion powder)

• 2 teaspoons garlic powder

• 2½ teaspoons ground cumin

• Salt and pepper to taste

• GARNISHES: Shredded Mexican cheese blend optional or sour cream

“The bean recipe is one of my favorite foods. I don’t know who Mrs. Wedo is, but I snagged this recipe from Fred’s Aunt Jane. We often stay with her in NJ on our trips home. She made this for us once and graciously shared the recipe. Now I make it for potlucks as often as I can (mostly so that I have an excuse to eat it myself.).”

Krista McCoy Csontos