Spruce Creek North Recipe Book

Spruce Creek North COMMUNITY RECIPES 

Appetizers



Entrees



Desserts



Drinks

Tried and True Recipes from the Cooks, Bakers and Mixologists of Spruce Creek North—Ocala, Florida

Recipes from the kitchen of

: ____________

___The Amazing Residents_____ ___of Spruce Creek North______ _______Ocala, Florida _______

Throughout our cookbook, we hope you enjoy just a few snapshots of the amazing people and great times we enjoy here at Spruce Creek North.

Cover photo by: Brenda Higgins - Photo on this page and all other photos by: Karen Danielsen Jones 2 2

S

pruce Creek North is a beautiful, quiet, friendly and fun community filled with such talented 55+ residents! From woodworkers and motorcyclists, crafters and quilters, gardeners and cooks, we’re not shy about saying that our residents are the most gifted people in the area! Take, for example, our amazing cooks, bakers and mixologists! Just to prove how great they are, we’ve put together some of our best tried and true recipes that have been taste-tested and served for years—with a seal of excellence! Enjoy browsing and trying these tasty recipes and let us know how well you enjoy them!

CONTENTS: Appetizers:

Pages 6-15

Entrees:

Pages 18-50

Desserts:

Pages 53-81

Drinks:

Pages 84-88

Extras:

Pages 89-91

Photo by: Karen Danielsen Jones 33

Spruce Creek North APPETIZERS

Veteran’s Day 2019

4

Spruce Creek North APPETIZERS

Angeled Eggs – pg 6 Antipasto Platter – pg 7 Baked Crab Rangoon – pg 8 Baked Crab Rangoon – pg 9 Cocktail Meatballs – pg 10 Crack Dip – pg 11 Creamy Spinach Dip – pg 12 Fiesta Chicken Roll-ups – pg 13 Polish Mistakes – pg 14 Wine and Cheese Puffs, Quick – pg 15

5

Angeled Eggs (Delicious!)

Submitted by: Lee Justice “A delicious take on the old fashioned Deviled Eggs recipe!”

Ingredients: 1 Dozen Eggs 3 Tbls Sour Cream 1-2 tsp Sweet Pickled Relish 1/2 tsp. Paprika 1 Tbls Finely Chopped Sweet Onions

3 Tbls Mayonnaise 1 tsp Grey Mustard 1/8 tsp Ground Red Pepper 1 tsp Soft Butter 1 tsp Crumbled Bacon

Directions: Place eggs in a pan with COLD water. Cook on high. When water comes to a boil, start timing… 8 minutes later, remove the eggs from the boiling water and place them into a bowl of ice water.

After 1 minute peel the eggs. Perfect!

Take the eggs and cut each one lengthwise—placing all the yolks in a bowl.

To the egg yolks add all other ingredients (except Onions and Bacon) and mix well. Place the egg yolk mixture into a plastic bag, cut the corner off the bag and squeeze the mixture into the cut egg whites.

Garnish with a dusting of black pepper, a sprinkle of Paprika and onions and bacon (optional) Chill in the fridge for at least an hour before serving. Enjoy!

Christmas Party 2019

6

Antipasto Platter Submitted by: Lee Justice “One of the easiest, most colorful recipes to make is an Italian-style antipasto platter!”

A cold collection of cheeses, meats, marinated veggies (like artichokes), and a variety of olives is just the thing for a relaxing night in!

Dramatic presentation plus totally customizable, antipasto platters can be made with leftover foods and served with crackers, pita bread or crostini. The best antipasto platters are balanced in color, texture and taste.

WHAT GOES ON IT? Dairy: A good antipasto platter has at least two or three different kinds of cheese. We like marinated Bocconcini (recipe below) because it’s soft and creamy, but hard cheeses like shaved Romano or a great parmesan are good choices too.

Meat: Use meats that can be rolled up and arranged artfully with the other ingredients. Salami and Proscuitto are must haves!

Veggies: Chose marinated vegetables like artichoke hearts, cornichons, roasted red bell peppers and lots of colorful olives!

How to Make an Antipasto Platter: 1. Marinate the Bocconcini (we use olive oil and herbs per recipe below) and keep it refrigerated until it’s time to plate.

2. Arrange lettuce or kale on the platter.

3. Arrange a variety of meats, cheeses, veggies and even some slices of bread, crostini toasts, or crackers around the outside. Add fresh herbs to make it pretty!

4. A small dish or ramekin with some Dijon mustard or other condiments like garlic aioli or pesto is nice to have on hand too! Make it a work of art with a wide variety of items.

Marinated Bocconcini: 12 ounces bocconcini, 3 Tbls olive oil, 1 tsp Italian seasoning, red pepper flakes, 1 clove garlic, halved.

Combine all and marinate at least 2 hours or overnight. Discard garlic before serving.

7

Baked Crab Rangoon Submitted by: Carol Zych Ingredients: 4 oz (1/2 package) of any brand of Cream Cheese 1 can Crabmeat, drained, flaked 2 Green Onions, thinly sliced 1/4 Cup of any brand of Mayonnaise 12 Wonton wrappers

Directions: Heat oven to 350°F 1. Mix first 4 ingredients until blended 2. Place 1 Wonton wrapper into each of 12 muffin pan cups sprayed with cooking spray. Extend edges of wrapper over rim of cup. Fill with crab mixture.

3. Bake 18-20 minutes until edges of cups are golden brown and filling is heated through.

Christmas Party 2017

8

Baked Crab Rangoon Submitted by: Linda Cleary “Oh my gosh, these are delicious!!! A must try!”

Ingredients: 1/8 tsp Garlic Salt 1/8 tsp. Worcestershire Sauce 1 small Green Onion (Finely Chopped) 3 oz. Cream Cheese 4 oz. Imitation Crab 14 Won Ton Wraps

Directions: Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and fold.

Bake at 425°F for 8-10 minutes or until golden brown.

Friends and Neighbors Having Fun

9

Cocktail Meatballs Submitted by: Lee Justice Prep Time: 20 Min Ready in: 1 Hr. 45 Min

Cook Time: 1 hr 25 min Servings: 10

“These tasty, slow cooked, cocktail meatballs simmered in a cranberry sauce will disappear quickly from anyone’s holiday party.”

Ingredients: 1 pound lean Ground Beef 1 Egg 1/2 cup Bread Crumbs 3 Tbls minced Onion

1 (8 oz) can jellied Cranberry Sauce 3/4 cup Chili Sauce 1 Tbls Brown Sugar 1 1/2 tsp Lemon Juice

Directions: 1.Preheat oven to 350°F. 2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

3. Bake in preheated oven for 20-25 minutes, turning once.

4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.

Thanksgiving 2019

10

Crack Dip Submitted by: Debbie Gilbertson

Ingredients: 16 oz sour cream 1 oz packet ranch dressing mix 3 oz bacon bits in the packet not the plastic jar 1 cup shredded cheddar cheese

Directions: Mix together (preferably the day before serving)!

2. Serve with potato chips or tortilla chips.

Christmas Carols 2020

11

Creamy Spinach Dip Submitted by: Brenda Higgins Ingredients: 8 oz dairy Sour Cream 1 cup Mayonnaise 3 cups Frozen, Cut-Leaf Spinach 1/2 tsp. Celery Salt (thawed & drained) 1/4 tsp Onion Salt 1/2 tsp. Dill 3 Tbls chopped Red Pepper (if desired) 1/4 cup Green Onions (chopped) 8 oz can Water Chestunts (drained & chopped) 1 loaf of “round” Bakery Bread

Directions: In medium bowl, combine Sour Cream, Mayonnaise and Seasonings. Stir in Onions, Spinach, Water Chestnuts and Red Pepper. Cover; Refrigerate to blend flavors.

Place the Bakery Bread on a serving dish. Hollow out Bread (like a bowl), tearing the hollowed out part into bread “chunks” to reserve for dipping. Spoon the Dip into the Bread, laying the bread chunks around the bread. Serve with crackers, sliced vegetables or other dippers.

Makes about 3 1/2 cups of dip.

Fashion Show 2018

12

Fiesta Chicken Roll-Ups Submitted by: Diane Keresturi Ingredients: 2 (8 oz) containers light, Cream Cheese spread 1 deli-chilled Rotisserie Chicken 1/2 cup pre-sliced Green Onions 1 (10 oz can) diced Tomatoes, well drained 1 1/2 cup shredded Mexican taco cheese blend 2 T. Taco Seasoning 8 burrito sized (10 inch) Flour Tortillas

Directions: 1. Place cheese spread in medium bowl; divide into pieces to soften.

Shred chicken breast meat (2 cups). Add all ingredients (except tortillas) to cheese spread; mix with electric mixer until blended.

2. Spread mixture evenly over each tortilla and roll up tightly.

3. Place on baking sheet (seam-side down); chill 15 minutes or until chilled.

4. Cut each tortilla roll into 10 pieces. Serve

Kentucky Derby Day

13

Polish Mistakes Submitted by: Lee Justice Prep Time: 10 Min Ready in: 20Min

Cook Time: 10 Min Servings: 15

“A great appetizer loved by all, especially men.

Serve these meaty, cheesy delights on game day! For later use, place the topped bread on a cookie sheet in the freezer for 1 hour. Once frozen, the slices may be stored in freezer bags.”

Ingredients: 1 1 1 1

lb lean Ground Beef tsp minced Onion tsp dried Oregano (1 lb) loaf Cocktail Rye Bread

1 1 1 1

lb Sausage lb processed Cheese Food, cubed 1/2 Tbls Worcestershire sauce Green Onion, chopped

Directions: 1. Preheat the broiler 2. Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft.

Drain liquid.

3. Mix the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.

4. If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.

5. Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

New Year’s Eve 2019

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Wine and Cheese Puffs, Quick Submitted by: Lee Justice Prep Time: 15 Min Ready in: 1 Hr. 5 Min

Cook Time: 35 Min Servings: 16

“Cheese, green onions and a splash of white wine enhance this biscuit-like ’pie’ that’s served in wedges.”

Ingredients: 2 Eggs 2/3 cup All-purpose Flour 1/2 cup White Wine 2/3 cup Milk 1/2 tsp Salt

1 Green Onion, chopped 3/4 shredded Swiss Cheese 1 Tbls Butter (or Margarine), melted 2 Tbls grated Parmesan Cheese

Directions: 1. Preheat oven to 425°F (220°C).

Lightly grease a 9” pie plate 2. In a medium bowl, beat eggs until light.

Mix in flour, wine, milk, salt, green onion, Swiss cheese and butter (or margarine). Pour mixture into prepared pie plate.

Sprinkle Parmesan cheese on top.

3. Bake for 30-35 minutes, or until puffed and golden brown.

Let cook, slice in to 16 wedges, and serve.

Christmas 2019

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Spruce Creek North

ENTREES & SIDE DISHES

January 2020

16

Spruce Creek North Entrees and Side Dishes

Bahamian Mac and Cheese – pg 18 Bahamian Peas & Rice – pg 19 Baked Cabbage Leaves Golabki – pg 20 Breakfast for a Crowd – pg 21 Caribbean Chili – pg 22 Cauliflower Au Gratin – pg 23 Chicken Spaghetti – pg 24 Christmas Morning Frittata – pg 25 Comfort Meatballs – pg 26 Corn Dogs – pg 27 Creamed Chicken Deluxe – pg 28 Creamy Beef Tips with Egg Noodles – pg 29 Crockpot Meatballs – pg 30 Crockpot Pepper Steak – pg 31 Fried Cabbage with Onions and Bacon – pg 32 Grilled Teriyaki Chuck Steak – pg 33 Ham and Cheese Quiche – pg 34 Lentil Soup – pg 35

Light & Fluffy Biscuits – pg 36 Low Carb Mexican Soup – pg 37 Meat Lovers Tortellini Skillet – pg 38 Mexican Taco Casserole (Your Way) – pg 39 Pea Salad – pg 40 Penne with Red Beans & Green Peas – pg 41 New England Yam Bake – pg 42 Poor Man Husband Casserole – pg 43 Salisbury Steak – pg 44 Salmon Balls – pg 45 Sauerkraut Casserole – pg 46 Sloppin’ John – pg 47 Slow Cooker Chicken Dinner – pg 48 Slow Cooker Lasagna – pg 49 Three Bean Casserole – pg 50 Wild Rice Soup – pg 51

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Bahamian Mac and Cheese Submitted by: John Cates Across The Bahamas, this satisfying delicacy is prepared as a baked dish, which when cut and portioned results in rich, cheesy squares that hold their shape on the plate and resemble l asagna or casserole in appearance. Eggs, evaporated milk and butter serve as both the binding ingredients and the incredibly creamy foundation for this macaroni bake which is not to be confused with the saucier home-style versions typically found in North America or the pre-packaged boxes for stovetop mac & cheese.

Cook time: 1 Hr 15 min.

Prep time: 15 min.

Serves 8-10

Ingredients: 1 lb. uncooked Elbow Macaroni 2 16-oz bags Cheddar Cheese, shredded 1/2 large, white Onion, diced Black Pepper 2 tsp. Paprika Evaporated Milk

1/2 cup Butter 1/2 large Green Bell Pepper, diced 4 Eggs 2 pinches Salt 1 Habanero Pepper 12-oz can or Goat Pepper, diced

Directions: Add 2 pinches of salt to a large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.

Strain macaroni and place back into pot. Add butter and stir until butter melts.

Slowly stir in most of cheese evenly. Reserve 8 ounces (or half a 16 oz bag) for later topping.

Add paprika, black pepper, onion, bell pepper and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.

Beat eggs lightly and stir into mixture.

Slowly add evaporated milk, pouring about half a cup at a time.

Stir well, and spread the mixture evenly into a large prepared baking pan about 13 X 9.

Top with remainder of cheese and loosely cover with foil.

Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.

Allow macaroni to cool for 45-50 minutes until room temperature before serving.

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Bahamian Peas & Rice Submitted by: John Cates Because it is not stirred there is a layer stuck to the bottom. This is called “Pot Cake�. That is also the name given to mongrel dogs in the Bahamas.

Ingredients: 2 oz Bacon, diced 1 large Onion, diced 1 Sweet Pepper, diced 1/2 can Tomato Paste 1 can Pigeon Peas

2 cups White Rice 2 1/2 cups Water 3 sprigs fresh Thyme Salt, Pepper Hot Sauce

Directions: Fry bacon. Remove with slotted spoon. Add onion to pan and fry until golden.

Add Thyme leaves, Celery, Pepper and Tomato Paste and cook 10-15 minutes over medium heat, stirring. Add Pigeon Peas, Rice and Water. Season, add Bacon, bring to boil then cover and reduce heat to a simmer for 40 minutes.

Do not stir. When done, stir and adjust seasoning. Add Hot Sauce to taste.

Thanksgiving 2019

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Baked Cabbage Leaves Golabki Submitted by: Carol Zych A Polish favorite, meat and rice filling in cabbage with tomato sauce.

Ingredients: 1 4 4 3 2 2

1/3 c. White Rice heads green Cabbage eggs, beaten lb. Ground Beef c. chopped Onion t. Salt

1/2 t. Pepper 16 slices bacon, cut into 1” pieces 4 16-oz. cans tomatoes 4 8-oz. cans tomato sauce 4 bay leaves

Directions: 1. Cook rice according to package directions. Cool 2. Remove core from cabbage; run hot water into cored area to help in removing outer leaves 3. Remove 8-12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt.

4. Boil cabbage leaves until limp, about 5 minutes, drain and rinse in cold water 5. Cut about 2” of the heavy center vein from the leaves 6. Cook bacon with 1/2 c. onion until bacon is crisp 7. To the bacon/onion mixture, stir in undrained tomatoes, tomato sauce and bay leaf. Simmer, covered while preparing the rest of the dish. Remove bay leaves before adding to dish 8. Combine cooked rice, egg, ground beef, the remaining 1/2 c. onion, 1 t. salt and pepper; mix well 9. Place about 1/4 c. rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice 10. Place rolls, seam side down, on top of chopped cabbage 11. Pour tomato mixture over cabbage rolls 12. Bake at 350°F for 1 1/4 to 1 1/2 hours 13. This dish freezes well—serves 16 20

Breakfast for a Crowd Submitted by: Tess Marie Ingredients: One 16-ounce bag frozen Tater TotsÂŽ Butter, for the baking dish 1 tablespoon olive oil 1 pound spicy bulk breakfast sausage 1 medium onion, very finely diced 1 cup milk 1/2 cup half-and-half 1/4 teaspoon seasoned salt 1/4 teaspoon cayenne 4 large eggs 1 red bell pepper, very finely diced 1 green bell pepper, very finely diced 2 cups grated Cheddar cheese 1 cup grated pepper jack cheese Kosher salt and freshly ground black pepper

Directions: Line up the tater tots in a buttered 9-by-13-inch baking dish. Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots. In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight. Preheat the oven to 350 degrees F. Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

21

Caribbean Chili Submitted by: Caribman Rob Allamani Ingredients: 1 lb Ground Beef and Ground Pork or Venison or Bison (Three Meats) 1 cup Green Seasoning 1 Tbls. Brown Sugar 1/2 to 1 tsp. Allspice, Oregano, Paprika and Jamaica Jerk Powder 1 tsp. Worcestershire Sauce and Soy Sauce Fresh Thyme and 1 Scotch Bonnet Pepper 2 cups Chicken Broth 2 small cans of Tomato Sauce 4 cans Green Giant, Joan of Arc Red Beans or Progresso Black Beans, drained and rinsed 1 can Chopped Tomatoes 1 can Coconut Milk 1 packet Chili Powder

TOPPING

1 packet Shredded Cheese 1 large Onion (chopped) Chopped, fresh Cilantro

Directions:

In large saucepan or Dutch oven, cook the ground beef with the green seasonings until the ground beef is cooked. Combine all chili ingredients.

Cook over medium-high heat then low heat for 30-45 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally.

In three small bowls, add shredded cheese, cilantro and chopped onions. Top each serving of chili with each.

Note: My toppings are, Shredded Cheddar Cheese and Fresh Jalapeno Pepper Slices.

22

Cauliflower Au Gratin Submitted by: Suzanne Smith Jungers Ingredients: 1 Head Cauliflower, cut into florets 2 TB Butter 1 Small Onion, Chopped 2 TB Flour 1 Cup Milk 6 OZ Shredded Cheese, Divided 1 Pinch Pepper 1 Pinch Nutmeg, or to taste Directions: Steam Cauliflower until tender PREHEAT OVEN TO 350 DEGREES Grease a 9 X 9 Inch Baking Dish Heat Butter in a small pan over low heat, cook and stir in Onion in the melted butter until softened. Add Flour; Cook, stirring constantly until mixture just starts to brown.

Gradually pour Milk into the mixture, whisking into a smooth sauce. Cook until simmering.

Remove sauce from heat and stir in half the Cheddar Cheese until melted, sprinkle with Pepper and Nutmeg.

Place steamed Cauliflower in the prepared baking dish; pour Cheese sauce over the Cauliflower. Sprinkle with remaining Cheddar Cheese.

Bake in the oven until cheese is melted and browned, about 25 minutes.

23

Chicken Spaghetti Submitted by: Donna Ricketts Ingredients: 1 1 1 1 2 1 1 1 4

cup chopped bell pepper cup chopped onion small box Velveeta Cheese can Cream of Mushroom soup boxes Skinner cut Spaghetti cup chopped Celery stick Margarine can Cream of Chicken soup cans Swanson White Chicken

Directions: 1.

2.

3.

4.

4.

SautĂŠ pepper, celery and onion in margarine. Add soups and cheese.

When cheese is melted, add chicken. Boil spaghetti.

When spaghetti is done, drain it and add chicken mixture.

Preheat oven 350°F. Pour into oblong baking dish and bake until golden brown and bubbly.

February Fun

24

Christmas Morning Frittata Submitted by: Caribman Rob Allamani Ingredients: Christmas breakfast is especially merry when this colorful frittata is on the menu. It’s easy to assemble, so it’s perfect for busy mornings.

1 medium Onion, chopped 1 medium Green Pepper, chopped 1 Garlic clove, minced 2 Tbls Butter 1/2 cup chopped Tomatoes 1/4 cup minced, fresh Parsley 5 eggs, lightly beaten 2 cups (8 oz) shredded Mozzarella Cheese 1/2 cup soft Bread crumbs 1 tsp Worcestershire sauce 1/2-1 tsp Salt 1/4 tsp Pepper (1 scotch bonnet, seeded) Substitute the onions, garlic with green seasoning.

Directions:

In a skillet, sauté the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. IN a large bowl, combine the remaining ingredients.

Stir in reserved vegetables.  Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350°F for 25-30 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting. 

Christmas 2019

25

Comfort Meatballs Submitted by: Donna Ricketts Ingredients:

SAUCE: 1 cup ketchup 3 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce

MEATBALLS: 1 1/2 pounds ground beef 3/4 cup quick oats 1 cup milk 3 tablespoons very finely minced onion 1 1/2 teaspoons salt Plenty of ground black pepper 4 tablespoons canola oil 1/2 cup all-purpose flour 4 to 6 tablespoons minced onion 2 tablespoons sugar Dash of hot sauce, such as Tabasco

Directions: 1. For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.

2. Preheat the oven to 350 degrees F. 3. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.

4. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.

SCN Quilters

26

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Creamed Chicken Deluxe Submitted by: Brenda Higgins Ingredients: 1/2 cup Butter (or Margarine) 2/3 cup Sliced Mushrooms (fresh or canned) 1/4 cup Flour Dash of Pepper (and Salt to taste) 3 Tbls. Parsley (chopped or dried) 1 (small) Diced Onion 1 1/3 cup Chicken Broth 1 can Carnation Evaporated Milk (I use low fat) 2 cooked and shredded (boneless, skinless) Chicken Breasts

Directions: Over medium heat, in a medium sized pan, sautĂŠ Onions and Mushrooms in Butter for 5 minutes or until the Onions become translucent.

Stir in Flour and Spices until slightly browned. Slowly stir in the Broth and Cream. Continue stirring until smooth and thickened.

Add cooked & shredded Chicken. Simmer, stirring occasionally until well heated.

Serve over large biscuits.

Friends and Neighbors Having Fun

28

Creamy Beef Tips with Egg Noodles Submitted by: Wayne Harmon Ingredients: 2 pounds sirloin, sliced and cubed 1 small onion, chopped 2 (10.75 ounce) cans condensed cream of mushroom soup 1 Cup whole milk 1/2 Cup red wine vinegar 1 (1.25 ounce) package beef with onion soup mix 2 (16 ounce) packages egg noodles, cooked as directed

Directions: Step 1. Heat a dutch oven over high heat.

Step 2. Add the sirloin tips, and onion to the dutch oven and cook until beef is browned.

Step 3. In a medium-sized bowl add the cream of mushroom soup, milk, red wine, and beef with onion soup.

Step 4. Stir to combine.

Step 5. Add the soup mixture into the dutch oven, and stir to combine with the sirloin tips.

Step 6. Bring mixture to a simmer, reduce heat to low.

Step 7. Place the cover on the dutch oven and cook on low until the beef tips are tender, about 4 hours.

Step 8. Cook egg noodles as directed on the bag.

Step 9. Drain.

Step 10. Add the egg noodles to the beef tip mixture and toss to combine.

St. Patrick’s Day, March 2020

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Crockpot Meatballs Submitted by: Suzanne Smith Jungers Ingredients: 32 OZ BAG FROZEN FULLY COOKED MEATBALLS (ABOUT 50) 18 OZ JAR GRAPE JELLY 18 OZ BBQ SAUCE

Instructions: COMBINE THE GRAPE JELLY AND BBQ SAUCE IN A SMALL BOWL OR IN THE BASE OF YOUR SLOW COOKER. ADD MEATBALLS AND STIR UNTIL THEY ARE COATED WITH THE SAUCE. COOK ON HIGH FOR 2 TO 3 HOURS

January 2020

30

Crockpot Pepper Steak Submitted by: Wayne Harmon Ingredients: 2 2 1 1 1 2 2

lbs. Sirloin steak cut into strips Tbsp. Olive oil Beef bouillon cube C. Chopped onion tsp. Brown sugar tsp. Worcestershire sauce Bell peppers sliced

2 tsp. Minced garlic C. Hot water 1 Tbsp. Cornstarch 3 Tbsp. Soy sauce 1 Can Diced tomatoes Pepper to taste

Directions: 1. Heat the olive oil in a skillet over medium high heat on the stove.

2. Add the steak to the skillet, and sautĂŠ until browned on the outside.

3. Place the bullion in the hot water and stir until dissolved.

4. Whisk the cornstarch into the water and bouillon mixture, and pour it into the crockpot.

5. Add the soy sauce, brown sugar, Worcestershire sauce and brown sugar to the crockpot.

6. Pour the diced tomatoes and pepper to taste into the crockpot.

7. Mix the onions and browned beef into the crockpot, and stir to combine all of the ingredients well. Cook on high for 3-4 hours — on low 6-8 hours.

8. Add the sliced bell peppers and cook for an hour longer on either high or low before serving.

Ladies Billiards

31

Fried Cabbage with Onions and Bacon Submitted by: Caribman Rob Allamani Ingredients: Prep Time: 15 minutes | Cook time: 20-25 minutes | Servings: 6 NOTE: Sometimes I use canned Corned Beef 1 head of cabbage chopped 2 tsp. Minced garlic Reserved bacon grease ½ tsp. Garlic powder

1 Onion chopped 5 strips of bacon cooked and crumbled ½ tsp. Onion powder Salt and pepper to taste

Directions:

Cook the bacon and set it aside to cool. Reserve the bacon grease.

Place the bacon grease in a deep side pot or skillet, and cook the onion until it is softened.

Add the garlic to the pot and saute another 30 seconds.

Reduce the heat to medium-low and add the cabbage to the pot. Stir and then cover. Simmer until the cabbage has softened.

Stir in the garlic powder, onion powder, and salt and pepper to taste.

Saute another 2-3 minutes. Add the crumbled bacon to the top of the cabbage and serve.

Christmas Parade Happy Hour 2020

32

Grilled Teriyaki Chuck Steak Submitted by: Linda Cleary Total Time: about 1 hour

Active Time: 20 min.

Servings: 4

Ingredients: 1 cup Teriyaki Marinade 1 tsp. Garlic, minced 1 1/2-2 lb Chuck Steak (1-inch thick)

Directions: 1. Combine marinade and garlic in zip-top bag. Add steak to bag; marinate 30 minutes (or overnight).

2. Preheat grill. Grill over direct heat 6-8 minutes on each side or until beef is 145°F. Let stand 5 minutes to rest before slicing.

Other preparation method: Broil: Preheat oven to broil. Season steak with 1 Tbls blackened steak seasoning. Place steak on foil-lined baking sheet and broil 8-10 minutes or until beef is 145°F. Let stand 5 minutes to rest. For extra tenderness, marinate at least 30 minutes in a prepared marinade before cooking.

Veteran’s Day 2019

33

Ham and Cheese Quiche Submitted by: Suzanne Smith Jungers Preheat oven 375°F

Ingredients: 1 TLB. BUTTER ½ MEDIUM ONION, CHOPPED 4 EGGS, LIGHTLY BEATEN 1 CUP HALF AND HALF ½ TSP SALT AND ½ TSP PEPPER 1 ½ CUPS DICED HAM, (I ADDED TOMATOES & MUCHROOMS BUT YOU CAN BE CREATIVE AND ADD WHAT YOU LIKE) 1 CUP SHREDDED SWISS CHEESE AND 1 CUP SHREDDED CHEDDAR CHEESE 1 DEEP DISH FROZEN PIE CRUST OR MAKE YOUR OWN

Directions: 1. MELT BUTTER IN A SMALL NONSTICK PAN AND COOK ONION UNTIL SOFT. LET COOK SLIGHTLY 2. IN A LARGE BOWL, WHISK TOGETHER EGGS, HALF & HALF, SALT & PEPPER. 3. STIR IN HAM, CHEESES AND WHAT TYPE INGREDIENTS YOU WANT TO 4. ADD. (LEAVE A HANDFUL OF CHEESE TO SPRINKLE ON TOP) STIR IN COOKED ONION. 5. PUT YOUR PIE CRUST ON A BAKING SHEET AND POUR THE EGG MIXTURE INTO THE PIE CRUST. COOK 40 TO 45 MINUTES OR UNTIL SET. 6. SERVE WARM OR CHILLED.

34

Lentil Soup Submitted by: Marianne Mangone This recipe is a family favorite from Marianne’s dad, Joe Mangone.

Just like Mom used to make!

Ingredients: 1/2 gallon Water 2 Carrots, peeled and cut into 1/4” pieces 2 stems Celery, cut into 1” pieces 3 Tbls Tomato Sauce Salt as you wish

1 cup Lentils 1 small Onion, chopped 1/2 tsp Pepper 1 lb. Spaghetti

Directions: 1.

2.

3.

4.

Bring all ingredients except Spaghetti to a boil.

Lower heat, simmer 1-1 & 1/2 hours Replenish water that evaporated and bring back to a boil.

Meanwhile, in a deep dish or large bowl, break Spaghetti into 1” pieces.

Remember: when cooked, the amount of Spaghetti will more than double.

5. Add Spaghetti to Lentil Soup. Cook 12 minutes.

6. Scoop a portion into a deep dish. Top with 2 Tbls of pure Olive Oil and a little Parmesan Cheese. Bon Appetite!

Save any remaining Soup in refrigerator.

Veteran’s Day 2017

35

Light & Fluffy Biscuits Submitted by: Brenda Higgins Preheat Oven 450°F

Ingredients: 2 cups Flour 1 tsp. Baking Soda 1/2 cup Shortening 2/3 cup Milk

4 tsp Baking Powder 3 tsp Sugar 1 Egg

Directions: In Large bowl combine all dry ingredients.

Cut in Shortening (using pastry blender if you have one) until mixture resembles coarse crumbs.

In small bowl whisk egg and milk until frothy then stir it into dry ingredients.

Knead dough 20 times on lightly floured surface.

Roll to 3/4” thickness; cut with cutter.

Place on parchment paper lined (or lightly greased) baking pan.

Bake 8-10 minutes until golden brown.

Valentine’s Day 2020

36

Low Carb Mexican Soup Submitted by: Debbie Gilbertson Ingredients: 1 2 1 4 1 1 1 1

pound Ground Beef, browned and drained Green Onions, chopped can mild Rotel Tomatoes with Chilies oz. Cream Cheese & 1/2 Cups Chicken Broth tsp Garlic Powder tsp Cumin tsp Tony’s Seasoning

Directions: Brown Ground Beef with the onions and drain. Add cream cheese and stir until melted. Add the Rotel tomatoes, chicken broth and spices. Cook on medium-low for about 30 minutes to an hour.

Christmas Parade 2020 Photo by: Karen Danielsen Jones

37

Meat Lovers Tortellini Skillet Submitted by: Tess Marie The Meat Lover’s Tortellini Skillet is just 6 ingredients and is prepared all in one skillet!

Prep time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Ingredients: 3 thick cut Bacon strips 8 oz. Andouille Sausage, diced, OR 12 oz. ground Italian Sausage 24 oz. jar of Marinara Sauce 1/3 cup Water 13 oz. Cheese-filled Tortellini, fresh 8 oz. Mozzarella Cheese, shredded 12 Pizza Pepperoni slices

Directions: Cook bacon in an oven safe skillet until browned and crispy. Remove bacon from skillet and drain on a paper towel lined plate. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.

SautĂŠ the sausage in the bacon grease over medium heat until browned (if using ground sausage, brown in skillet, breaking up with wooden spoon until crumbled and cooked through). Carefully add the marinara sauce, water and tortellini to the skillet. Stir and bring to a low boil. Reduce heat and cover for 7-10 minutes, or until the pasta is tender.

Stir and then sprinkle the cheese over the top of the past in an even layer.

Top with the sliced pepperoni and crumbled bacon. Cover and cook an additional 3-5 minutes, or until cheese is melted.

If desired, place skillet under your oven’s broiler for about 2 minutes to melt cheese even more. Enjoy!

38

Mexican Taco Casserole (your way) Submitted by: Brenda Higgins Preheat Oven 400°F You can add as many or as few toppings as you wish to this dish. And switch it up every time you make it. It’s that easy!

Ingredients: 1 box Jiffy Cornbread Mix (I make my own cornbread) 1 Egg 1/3 cup Milk 1 lb Ground Chuck (or beef) 1 small Onion (roughly chopped) 1 small Green Pepper (roughly chopped) 1 can Corn (either whole kernel-drained or cream corn) 1 8-oz can Tomato Sauce 1 packet Taco Seasoning Salsa (as much or as little as you like) 1 cup (or more to taste) shredded Cheddar (or blend) Cheese 1 can Black Olives Any other add-ins or toppings that you prefer. Such as, diced green Chilies, shredded Lettuce, diced Tomatoes, Sour Cream, Cilantro, Salsa, Hot Sauce, Avocado. Jalapenos or Guacamole.

Directions: Mix cornbread according to directions. (Some add corn, jalapenos, peppers, etc. so you can add whatever you like to the cornbread batter.) Grease cake-pan, skillet or baking dish and spread cornbread evenly on bottom of pan.

Bake cornbread in preheated 450°F oven for 15 minutes.

While cornbread is baking, brown the ground chuck with onions and peppers.

When ground chuck is no longer pink, drain off grease, add taco seasoning packet and tomato sauce. Stir well. Add canned corn (and any other additions you may want). When done, remove cornbread from the oven.

Spread a layer of salsa over cornbread. Spoon the meat mixture evenly over the salsa. Top with cheese and bake for 10-15 minutes until cheese is brown.

39 Top with whatever toppings you prefer. Slice and serve hot.

Pea Salad Submitted by: Diane Keresturi

Ingredients:

This Classic, Creamy, Pea Salad with Bacon is a delicious combination of sweet peas, bacon, cheddar cheese, red onion and a simple, zesty dressing. Perfect for small or large gatherings, it can be pulled together in just minutes and can also be made up to three days in advance.

16 oz. frozen Petite Peas 4 oz. sharp, Cheddar Cheese, cubed 1/2 small, Red Onion, diced 1/4 pound Bacon, cooked and finely chopped

Dressing

1/2 cup Sour Cream 1/2 cup Mayonnaise 1 Tbls. Granulated Sugar 1 tsp. Apple Cider Vinegar 1/2 tsp. Salt 1/4 tsp. freshly, ground, Black Pepper

Directions: 1. Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.

2. In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.

3. Add the peas, bacon, cheddar cheese and red onion. And fold/stir to combine.

4. Chill the salad for a least one hour before serving. The salad can be made up to 3 days in advance.

Halloween 2017

40

Penne with Red Beans & Green Peas Submitted by: Lee Justice “On a trip to Montreal some years ago, Jean and I stopped at this little, unassuming restaurant in Plattsburg NY. Don't recall the name but I had a dish much like this. It was absolutely delicious! So I came home and recreated the dish as best as I could remember. This is the recipe I came up with. Hope you try it. Enjoy!”

Prepare enough Penne according to the number of people dining. Penne should be just al dente since it will be cooked a bit more at the end.

Ingredients: Olive Oil I medium Green Pepper 1 can Dice Tomatoes 1 can Dark Red Kidney Beans

1 medium Onion Italian Seasoning 1 can Sweet Peas

Directions: In a large skillet, heat 2 tablespoons Olive Oil (Skillet needs to be large enough to hold the mixture plus the pasta) Sautee 1 medium Onion and 1 medium Green Pepper, (takes about 5 minutes) Add Italian Seasonings as you desire.

Note that the Diced Tomatoes have Italian seasonings in it.

Dump in 1 can Sweet Peas, 1 can Dark Red Kidney Beans, 1 can Diced Tomatoes, (with Basil, Garlic & Oregano is best) Simmer for about 5 minutes.

Add the Penne, simmer for an additional 5 to 10 minutes Serve with fresh grated parmesan.

“Jean and I really enjoy this dish. Thought you might as well. Don't forget the Italian Bread and a salad?“ ALTERNATE RECIPE: “I sometimes Sautee a sliced Kielbasa or Italian Sausage with the Onion and Green Pepper.“

41

New England Yam Bake Submitted by: Lee Justice Ingredients: 1 20-oz can Pineapple Slices 2 17-oz cans Yams (drained) 1/4 cup Flour 3 Tbls Brown Sugar 1/2 tsp Cinnamon

1/8 tsp Salt 3 Tbls Margarine 1/4 cup chopped Nuts 1 cup miniature Marshmallows or 10 large Marshmallows

Directions: Drain pineapple, reserving 1/4 cup syrup. Line sides of 10”X6” baking dish with pineapple—slightly overlapping; arrange yams in center. Pour pineapple syrup over yams. Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle mixture over yams. Bake at 350°F for 25 minutes. Top with marshmallows. Broil until lightly browned.

6-8 servings

December Food Drive 2020

42

Poor Man Husband Casserole Submitted by: Tess Marie Ingredients: 1 ½ lbs. Ground beef 2 Cans tomato sauce 15oz. Each 8 oz. Cream cheese 8 oz. Sour cream 8 oz. Egg noodles 1 ½ C. Cheddar cheese 2 tsp. Minced garlic 1 tsp. Italian seasoning 1 tsp. Sugar Salt and pepper to taste Directions: Preheat the oven to 350 degrees.

In a skillet over medium-high heat on the stove, sauté the ground beef until it is completely browned. Drain any extra grease.

Add the Italian seasoning and minced garlic to the skillet, and sauté for 30 seconds longer.

Pour the tomato sauce and sugar into the skillet with the meat, add salt and pepper to taste, and sauté for 3-5 minutes longer.

Mix together the sour cream and the cream cheese in a bowl.

Cook the egg noodles until done to your liking and drain completely.

Place ½ of the egg noodles in an even layer in the bottom of a greased 9x13 baking dish.

Top the noodles with half of the cream cheese mixture and then half of the meat mixture.

Repeat with another layer of noodles, cream cheese mixture and then ground beef on top.

Sprinkle the cheese on the top of the casserole and bake for 20-25 minutes.

43

Salisbury Steak Submitted by: Suzanne Smith Jungers STEP ONE: Ground beef – 1LB Black pepper; dry mustard, 2 TB ketchup, 1 TB Worcestershire 1 tsp soy sauce, 1 beaten egg and breadcrumbs. Add to the ground beef and mix lightly.

Cover and put in refrigerator for over 2 hrs.

STEP TWO: Making the gravy.

Add 2 TB Butter To pan, when melted add the following: Mushrooms, onion, salt; cook until mixture starts to brown into a deep rich color (When you cook the onions and mushrooms, keep cooking until it is brown. That is what it makes a delicious brown gravy.). Mix in flour and cook for 3 minutes; add ketchup, Worcestershire; 3 cups of beef broth; lower to medium heat cook 10 minutes; pour mixture into bowl. Taste to see if the gravy needs salt.

STEP THREE: Dampen your hands and make patties; Add butter and cook – 3 minutes each side. Put gravy over the patties and cook for about 4 to 5 minutes.

“FOLLOW THE STEPS IN ORDER. YES, YOU MAKE THE GRAVY BEFORE MAKING THE PATTIES. WHERE YOU DO NOT SEE THE EXACT MEASUREMENT, TRUST YOUR OWN JUDGMENT. TRUST ME IT IS SO GOOD. MADE IT MANY TIMES.” 44

Salmon Balls Submitted by: Caribman Rob Allamani Recipe from the United States Virgin Islands

Ingredients: 1 small Onion, minced Juice of 1/2 lemon (lime) 1 clove Garlic, minced 2 Tbls Green Seasoning or your favorite seasonings Salt & Black Pepper to taste 1/2 cup Breadcrumbs 2 Eggs A sprig of fresh Thyme Dash of Hot Sauce (not Tabasco), according to taste Cayenne Pepper to taste, Optional Olive or Canola Oil for frying

Directions:

Mix all ingredients well and let sit in the refrigerator for 1 hour. You may also season with a dash of cayenne pepper if desired.

Form into balls.

Heat oil in a cast-iron skillet, and fry until both sides are brown.

Sprinkle with resh, chopped Cilantro.

You can use some of the salmon pieces to make a stock and use it to make a light gravy. Note: I discarded the bones and the dark stuff.

New Year’s Eve 2018

45

Sauerkraut Casserole Submitted by: Bill Jungers Ingredients: 1/2 lb. country stile boneless Pork Ribs Salt & Pepper to taste 2 tbsp. White Wine 3/4 cup Water 3/4 tsp Caraway Seed 2 tbsp. Brown Sugar 1—8 oz can of Sauerkraut, drained 1 medium size red apple, peeled and cut into chunks 1/2 lb. baby Carrots, cut into large chunks

Directions:

Preheat oven to 350°F Season ribs with salt & pepper. Heat 1 tsp oil in skillet over medium high heat.

Cook the ribs, turning occasionally until well browned on all sides. Add wine, water, caraway seeds and brown sugar, stirring to dissolve sugar, add the sauerkraut and apples. Transfer to a casserole dish.

Bake, covered in the preheated oven for 2 hours, adding water if needed to prevent from drying out.

November 2019

46

Sloppin’ John Submitted by: John Cates A great twist on the traditional (purist), country “Hoppin’ John” New Year’s Have a prosperous New Year!

low Day dish.

Ingredients: 1 can Black-Eyed Peas 1 small Onion A few slices of Bacon Your choice of White Rice

Directions: Cook bacon in a pot. Sauté Onion in the bacon grease. Add the can of BlackEyed Peas. Either add rice to the pot or serve peas on top of cooked rice.

I use Minute Rice cooked in the microwave and stir.

New Year’s 2020

47

Slow Cooker Chicken Dinner Submitted by: Suzanne Smith Jungers Ingredients: Carrots Chicken 1 cam Cream of Chicken Soup Salt & Pepper, Poultry Seasoning & Thyme 1 box Stuffing Mix 1 can Green Beans Potatoes

Directions: Place Carrots in bottom of Slow Cooker (The number of Carrots depends on how many pieces of Chicken) Place Chicken (I usually do 3 pieces of Chicken) on top of the Carrots. Add Salt & Pepper, Poultry Seasoning and Thyme.

Pour Stuffing Mix over Chicken (1 box).

Pour Cream of Chicken Soup over Chicken and add 1 can of Milk or Water.

Cook on High for 2 hours; on Low 4 hours.

After 2 hours/4 hours, add the 1 can of Green Beans & Potatoes into the Slow Cooker.

Cook on High for 2 hours/Low 4 hours.

Craft Club Fun

48

Slow Cooker Lasagna Submitted by: Suzanne Smith Jungers Ingredients: 1 LB Ground Beef 1 (24 OZ) Jar Spaghetti Sauce 1 CUP Water 1 (15) OZ Container of Ricotta Cheese (I HAVE USED COTTAGE CHEESE) 7 OZ PKG Mozzarella Cheese ¼ CUP Parmesan Cheese (DIVIDED) 1 Egg 2 TB Chopped Parsley 6 Lasagna Noodles, (Uncooked)

Directions: Brown meat in large skillet; stir in spaghetti sauce and water.

Mix Ricotta, 1 ½ Cup Mozzarella, 2 TB Parmesan, Egg and Parsley.

Spoon 1 cup Meat Sauce into Slow Cooker; top with layer of Noodles, Broken to fit) & Cheese Mixture.

Cover with 2 cups of Meat Sauce. Top with remaining Noodles, Cheese Mixture and Meat Sauce.

Cover with lid.

Cook on Low for 4 to 6 HOURS or until liquid is absorbed. Sprinkle with remaining Cheeses; let stand, covered, 10 minutes or until melted.

Valentine’s Day 2020

49

Three Bean Casserole Submitted by: Jan Owen Ingredients:

ADD: 1 can Bush’s Beans (or whatever brand of beans you like) 1 can Kidney Beans 1 can Butter Beans

1/2 lb Bacon 1 lb Hamburger browned with 1 small Onion 3/4 cup Brown Sugar 1/4 cup Catsup 1 tbls Vinegar 1 tbls prepared Mustard

Directions: Mix and bake for an hour at 350°F or cook in your crockpot.

Serving others

50

Wild Rice Soup Submitted by: Jan Owen

Ingredients: 1/3 cup Wild Rice (I use 1/2 Wild and 1/2 White or Brown) 1/2 cup Celery, chopped 2 cans Cream of Mushroom OR Cream of Chicken Soup 1 can Chicken Broth or 2 Bouillon Cubes in 1 Cup Hot Water 1 Carrot, grated 1/4 cup Butter 2 cups Half & Half Chicken - add as much as you want (I use cooked Rotisserie Chicken) Salt & Pepper to taste

Directions: Wash & cook the rice. SautĂŠ the onion and celery in the butter for a few minutes or until the onion is clear. Combine in soup pot OR crock pot, the rice, celery, soup, chicken broth or bouillon, carrot, half & half, salt & pepper. Bring to a low boil if using a soup pot. Reduce heat to let simmer for 1 hour.

Crockpot, cook on High 1-2 hours, then reduce to low until ready to serve.

Christmas 2019

51

Spruce Creek North

DESSERTS

Friends & Neighbors Having Fun

52

Spruce Creek North Desserts Apple Dumplings – pg 54 Apple Stack Cake – pg 55 & 56 Banana Bread – pg 57 Blueberry Cream Cheese Loaf – pg 58 Buckeyes (Candy) – pg 59 Caribbean Black Cake – pg 60 & 61 Chocolate Cookie Truffles – pg 62 Cranberry Bars – pg 63 Cream Cheese Cookies – pg 64 Deviled Strawberries – pg 65 Easy Chocolate Chip Whipped Shortbread – pg 66 Gingerbread House – pg 67 Hungarian Pastry – pg 68 Icing for Chocolate Cake – pg 69 Lemon Bars – pg 70 Lemon Meringue Pie – pg 71 Little Debbie Christmas Tree Dip – pg 72 My Never Fail Cobbler – pg 73 Peanut Butter Banana Choc. Chip Cookies – pg 74 Pecan Crescent Cookies – pg 75 Pecan Pie Brownies – pg 76 Pina Colada Pie – pg 77 Pineapple Bread – pg 78 Pineapple Juice Cake – pg 79 Sand Tarts – pg 80 Sopapilla Cheesecake – pg 81 Sock It To Me Cake – pg 82

53

Apple Dumplings Submitted by: Donna Ricketts

Ingredients: 2 2 1 1 1 2 1

8-ounce cans of Pillsbury crescent rolls Granny Smith Apples 1/2 cups Sugar tsp Vanilla tsp Cinnamon sticks Butter can Mountain Dew

Directions: 1. Grease 9”X13” Pyrex dish 2. Cut apples into eighths 3. Separate rolls and add a slice of apple in each 4. Combine sugar, vanilla, cinnamon and butter and pour over dumplings. Then pour 1 can of Mountain Dew on top.

5. Bake at 350°F approximately 30-40 minutes, until brown.

Breakfast at The Clubhouse

54

Apple Stack Cake, Old Fashioned Appalachian Gingerbread Submitted by: Lee Justice Makes 12-14 servings

Dried Apple Filling Ingredients: 1 1 1 1

pound (4-5 packed cups) dried, unsulphured apples. cup firmly packed Brown Sugar tsp ground Cinnamon 1/2 tsp ground Mace or Nutmeg tsp ground Ginger 4 to 5 cups water, divided

Cake Layer Ingredients: 5 1 1 1 2

cups all-purpose Flour, plus more as needed tsp Baking Soda 1 tsp Salt tsp Baking Powder 2/3 cup Vegetable Shortening cup Granulated Sugar 1 cup Sorghum Molasses Eggs, lightly beaten 1 cup well-shaken Buttermilk

Directions: For the filling: Place apples, brown sugar, cinnamon, ginger and mace in a large saucepan.

Add enough water to cover. Bring to a boil over high heat, reduce the heat to low and let simmer, stirring frequently until the apples are tender and the filling is very thick. About 1 hour. If the mixture gets dry, add more water. If it is soupy, continue to simmer until the excess cooks away. Use a potato masher to break up the apples into a chunky sauce. Set aside.

For the cake layers: Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. You will be baking the layers in batches, for a total of six layers. (Alternatively you can bake the layers one at a time in a greased, and floured, well-seasoned cast-iron skillet, which is the traditional technique.) Yet another option is to pat the dough into six 9-inch rounds and bake them on cookie sheets lined with parchment paper.

Whisk together the flour, baking soda, baking powder and salt in a large bowl.

In another bows, beat the shortening, sugar and molasses with an electric mixer set to medium speed until the mixture is smooth and creamy.

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

Add the flour mixture in thirds, alternating with half of the buttermilk. The mixture should be the consistency of cookie dough, so knead the dough together with your hands if that works better than the mixer. Add a bit more flour if needed.

See next page for continued Recipe

55

Apple Stack Cake, Cont’d.

Submitted by: Lee Justice Pour the dough onto a lightly floured work surface. Divide the dough into six equal pieces.

Wrap each piece in plastic wrap so it won’t dry out. Use lightly floured hands to pat a piece of dough evenly into the bottom of the prepared cake pans. The dough should be about 1/2 inch thick. Lightly prick the dough all over with a fork, making a pretty pattern if you wish.

Bake until the layers are firm when lightly pressed, about 15 minutes. The layers do not rise as they bake.

Turn out the first layer onto a large cake plate. Immediately spread it with one-fifty of the apple filling (about 1 heaping cup). Continue baking, stacking and topping the warm layers.

Leave the top layer bare.

Cover the cake with several layers of plastic wrap and then tea towels, or store it in an airtight cake carrier. Let the cake rest at room temperature for at least two days before cutting.

About that same time of year, mountain families dried apples so they could have fruit through the long, cold winter. Pieces of apples were threaded onto strings and hung in the rafters, or strewn onto quilts spread out under the chilly bright, sunshiny autumn sky.

Properly dried apples are sweet, pliant and flavorful. To make stack-cake filling, dried apples were gently cooked until they collapsed into a thick, fragrant stew. Some cooks added a pinch of spices, perhaps mace or cinnamon or ginger. Others let the apples speak for themselves.

No one knows who made the first stack cake, but it was likely a cook who had a trusty cast-iron skillet, a good supply of sorghum and dried apples, and a dab of flour. Stack-cake layers are thin and almost crisp. That first cook almost certainly baked her cake layers one at a time, patting the dough into her skillet, baking them over a cooking fire or on the hearth, turning them out onto a plate, stacking and filling as she went. Nowadays cooks more often bake several layers at once, but, no matter, the layers are stacked and filled as soon as they are baked and ready.

Stack cakes require multiple layers, at least five, and the sky is the limit. Many people believe that there must be an odd number of layers. At any height, a stack cake must sit and cure for at least two days. Given a little time, the moisture from the apples softens the layers a bit, melding the flavors and making the cake moist and delectable. Cutting into a stack cake as soon as it is assembled is a disservice to the cake and the cook. That is why eyebrows are often raised when stories are told about poor mountain brides who could not afford a wedding cake and were gifted with stack-cake layers donated by friends and family members. The layers (surely a hodgepodge of different thicknesses and diameters) were allegedly brought to the wedding, stacked on site, and cut on the spot. The more layers, the more popular the bride. That’s a charming story, but it doesn’t add up. A freshly stacked cake is no gift at all.

56

Banana Bread Submitted by: Suzanne Smith Jungers Heat oven to 350 degrees ½ cup butter, soften 2 eggs ½ tsp vanilla 2 cups of flour ½ tsp salt

1 cup sugar 1 c mashed bananas ½ cup of sour cream 1 tsp taking powder 1 tsp baking soda

Mix until smooth Topping: ½ cup chopped nuts ½ sugar ½ tsp cinnamon Grease your loaf pan, put part of the topping on the bottom, add cake mixture and then add the remaining topping.

Bake one hour

Halloween 2017

57

Blueberry Cream Cheese Loaf Submitted by: Suzanne Smith Jungers Yields 2 Loaves; 1 hour

Ingredients: 2 cups plus 2 tbsp all-purpose Flour 2 cups fresh or frozen Blueberries 1 cup (2 sticks) unsalted butter, softened 8 oz Cream Cheese 1 1/2 cups Granulated Sugar 1 tsp Vanilla Extract 4 eggs 1 1/2 tsp Baking Powder 1/2 tsp Salt

Preparation: 1. Preheat oven to 350°F and grease two 9”X5” loaf pans. Set aside.

2. Toss blueberries with the tbsp. flour. Set aside.

3. In a large mixing bowl, beat the butter, cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.

4. In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.

5. Gently fold in blueberries and pour batter into prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.

6. Let cool on a wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.

7. Slice, serve and enjoy!

58

Buckeyes (candy) Submitted by: Brenda Higgins Some Ohioans carry a Buckeye nut for good luck, others say that Buckeyes are just a worthless nut (unless you’re talking about the Ohio State Buckeyes). But Buckeye candy is a great treat!

Ingredients: 1 & 1/2 cups Smooth Peanut Butter 1 cup Butter (softened to room temperature) 1/2 tsp Vanilla Flavoring 6 cups Confectioners Sugar 2—12 ounce bags Semi-Sweet Chocolate Chips Toothpicks (Note: If you wish to ship these candies, you can use a tablespoon of Paraffin Wax to the Chocolate—it helps it remain a bit more solid at room temperature.)

Directions: In a large bowl, using a mixer, mix together the Peanut Butter, Butter, Vanilla and Confectioners Sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

When all the Peanut Butter dough is rolled into balls, press a toothpick into the center of each one and chill in the freezer until firm, (about 30 minutes).

Melt one bag of the Chocolate Chips in a double boiler or a bowl placed over a pan of slightly simmering water on low heat. Stir frequently to smooth and melt the Chocolate.

Working by removing a few Peanut Butter balls from the freezer, using the toothpicks as a handle, dip each ball into the chocolate, coating well, but leaving only a small portion of the Peanut Butter showing (until it looks like a Buckeye nut). As needed, add more Chocolate Chips from the remaining bag to the “dipping” bowl, always stirring until smooth. After coating all the Peanut Butter balls, place each one on a wax paper lined cookie sheet and refrigerate to harden the Chocolate.

Store cooled Buckeyes in a tight container in the refrigerator.

59

Caribbean Black Cake Christmas Cake Submitted by: Caribman Rob Allamani Ingredients:        

8 1/2 ounces Butter (unsalted, room temperature, divided) 1 cup Demerara sugar 6 Eggs (room temperature) 2 teaspoon Vanilla extract (or vanilla essence) 1/2 teaspoon ground Cinnamon 2 teaspoon Baking Powder 2 cups all-purpose Flour (plus extra for dusting pan) 4 cups of rum-soaked Fruit (Recipe follows)

Directions: 1. Gather the ingredients.

2. Place the baking rack in the middle of the oven and preheat it to 350 F. 3. Grease a cake pan using 1/2 of an ounce of the butter. Rub it well all around the insides of the pan, sprinkle with flour, and swirl the pan to coat it with flour. Turn the pan over the sink and tap it to remove the excess flour.

4. Line the bottom of the pan only with a cut-out piece of parchment paper. Set aside.

5. Cream butter and sugar until the mixture reaches a pale cream color. If using a standing mixer, mix for 5 to 6 minutes. If working by hand, mix for up to 20 minutes then set aside.

6. Sift together flour, baking powder, and cinnamon into a large bowl and set aside.

7. Whisk eggs in a large bowl until frothy.

8. Add vanilla extract or essence to the eggs and continue to whisk until well incorporated, for about one minute.

1. 9. Pour whisked eggs into the bowl with the creamed butter and sugar mixture and stir gently using a rubber spatula. Keep stirring until incorporated. The mixture will look curdled but that's okay as it will change texture once all the ingredients are in.

10. Add the rum-soaked fruits to the egg-butter-sugar mixture and stir to fully incorporate.

11. Add the flour-baking powder-cinnamon mixture gradually to the wet ingredients and mix gently but thoroughly to incorporate. Do not over mix or beat the batter.

12. Pour the batter into the prepared pan. Use a spatula to scrape all the mixture from the bowl. Lift the pan a little and let it drop back to the surface about 2 to 3 times to remove any bubbles in the batter.

13. Bake for 90 minutes or until an inserted skewer or knife comes out clean.

14. Remove pan from oven and let cool on a wire rack in the pan for 10 minutes. At the end of the 10 minutes, carefully and quickly invert the pan, removing the cake. Let the cake continue to cool completely on the wire rack.

15. Slice and serve at room temperature.

See next page for Rum-Soaked Fruit Recipe 60

Caribbean Black Cake C h r i s t m a s C a k e ( co n t’d ) Submitted by: Caribman Rob Allamani How to make Rum (or liquor) soaked dry fruit: Ingredients 4 cups of mixed, dry fruit (raisins, dry cherries, dry cranberries, currants, and finely chopped dates and prunes) ¾ cup of Rum or sweet Wine

Directions Soak the fruits by placing them in a non-reactive bowl with the Rum or Wine. Mix well and leave to rest overnight or for a minimum of 8 hours, covered, mixing once or twice. If you believe the mixture needs more liquid, add more Rum or if you want to use less alcohol add 2 to 4 tablespoons of water. Once the fruit is soft, drain it well using a strainer and use as instructed in the recipe. You can choose any combination of fruit that you’d like, but a more varied fruit mixture adds a lot of different flavors and textures.

Christmas 2017

61

Chocolate Cookie Truffles Submitted by: Carol Zych Ingredients: 15 oz. Chocolate Sandwich Cookies 8 oz. brick of Cream Cheese (softened) 16 oz. Almond Bark Assorted Christmas Sprinkles

Directions: 1. Crush the Cookies in a blender or food processor to make fine crumbs.

2. Add the Cream Cheese and mix well.

3. Roll the mixture into 1� diameter balls. Place on wax-paper lined cookie sheet.

4. Chill in the refrigerator until firm.

5. Melt the Almond Bark, using instructions on the package.

6. Dip the cookie balls in the almond bark to coat. Sprinkle with Christmas Sprinkles.

7. Chill until firm, at least 1 hour.

Store in the refrigerator.

Feb. 8, 2020

62

Cranberry Bars Submitted by: Donna Ricketts Ingredients: 2 Eggs 1 cup Sugar 1 cup Flour 1/3 cup Butter or Margarine, melted 1 1/4 cups Ocean Spray fresh or frozen Cranberries 1/2 cup chopped Walnuts

Directions: 1.

2.

3.

4.

5.

6.

7.

Preheat oven to 350°F. Grease an 8-inch baking pan.

Beat eggs in a medium mixing bowl until thick.

Gradually add sugar, beating until thoroughly blended.

Stir in flour and melted butter; blend well.

Add cranberries and walnuts, mixing gently just until combined.

Spread evenly in pan.

Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Makes 16 servings.

Fashion Show 2018

63

Cream Cheese Cookies Submitted by: Carol Zych Prep Time: 15 min.

Cook Time: 10 min.

Servings: 36

Ingredients:

1/4 cup Softened Butter 1 (8 oz) package Cream Cheese 1 Egg Yolk

1/4 tsp. Vanilla Extract 1 (18.25 oz) box of Yellow Cake Mix

Directions:

1. In a large bowl, cream together the Butter and Cream Cheese. Blend in the Egg Yolk and Vanilla. Gradually beat in the Cake Mix. Dough will be stiff. Cover and chill for 30 minutes.

2. Preheat oven to 350°F. (190°C.). Grease cookie sheets. Drop dough by rounded teaspoonfuls on to the prepared cookie sheet.

3. Bake for 8-10 minutes in the preheated oven, or until firm. Cool on wire racks.

Note from Carol: “This is really good when you substitute either strawberry or lemon cake mix.”

Christmas 2018

64

Deviled Strawberries (Made with a Cheesecake Filling)

Submitted by: Jan Owen Looking for quick and easy party food ideas, snacks or appetizers to feed a crowd?

These deviled strawberries are easy to make with simple and cheap ingredients! They are filled with a cream cheese filling and taste just like strawberry cheesecake but in the form of finger food.

Ingredients: 18-24 large Strawberries 1 (8 oz) package Cream Cheese (softened) 1 cup heavy Whipping Cream 1/3 cup Sour Cream 2/3 cup white, granulated Sugar 1/2 cup Graham Cracker crumbs 1 tsp. Vanilla Extract 1 Tbls. Fresh Lemon Juice (optional)

Directions: 1. Prep the strawberries by cutting off the stems and slicing them in half.

Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off).

2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.

3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).

4. Fold the whipped cream into the cream cheese mixture until well incorporated.

5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.

6. Finish with a sprinkle of graham cracker crumbs.

7. Serve and enjoy!

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Easy Chocolate Chip Whipped Shortbread Submitted by: Brenda Stroh Ingredients: 1/2 cup Butter* (softened) 1/4 cup Corn Starch 1 1/2 cups all Purpose Flour 1 pinch Salt

1/2 cup Powdered/ Confectioners Sugar (sifted) 1/2 tsp. Vanilla 1/2 cup mini, Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 325°F. Line one or two cookie sheets with Parchment Paper.

In the bowl of the mixer, add butter and sugar and on medium speed, cream until very fluffy. Add the salt, cornstarch, vanilla and flour. Beat until very light, approximately 2-3 minutes. Stir in chocolate chips or add them and beat on low for 10-15 seconds.

Drop by heaping teaspoon or roll into balls the size of a golf ball and lightly flatten with a fork. Place on prepared cookie sheets. Bake for approximately 15-20 minutes** until very lightly golden, almost white—never browned. Let cool for 5 minutes then carefully move to a wire rack. Cool completely before serving. * If you use unsalted butter, add 1/4 tsp. Salt ** Start to check cookies after 10-12 minutes. Depending on the size, they may take less time to bake.

Valentine’s Day 2020

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Make sure to contact Lee Justice for this recipe!

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Hungarian Pastry Submitted by: Brenda Higgins An old family recipe handed down in my husband’s (Greg’s) family. A Lemony Pineapple Pastry served on holidays.

Dough Ingredients: 1 1 3 2

cup Granulated Sugar cup Margarine (my mother-in-law used Imperial) cups sifted Flour tbls. Carnation Evaporated Milk

1 tsp Baking Powder 1 Lemon Rind (grated) 1 Egg + 2 Egg Yolks

Directions: In a large bowl, with a mixer, cream Sugar and Margarine until fluffy.

In a small bowl, mix Flour with Baking Powder then add to creamed sugar & margarine, mixing well.

Add Egg and Egg Yolks one at a time, mixing in between.

Add Evaporated Milk and Lemon Rind, mixing well. Dough will be moist.

Divide dough into thirds, placing 1/3 in fridge to stay cool.

Spread remaining 2/3 of dough evenly into the bottom of an oblong baking dish (9”X13”) .

Top with Filling, add an even layer of Crushed Walnuts and top with zig-zagged strips of remaining dough (directions below).

Filling Ingredients: 2—20 ounce cans Dole Crushed Pineapple (mostly drained) 1 cup Sugar 4 tbls. Corn Starch 1 & 1/2 cups Chopped Walnuts

Directions: In a bowl, mix together Pineapple (mostly drained), Sugar and Corn Starch.

Spread this filling evenly onto the dough in pan. On a lightly floured board, roll out remaining 1/3 dough about 1/8” to 3/16” thick. Cut into long 1/2” wide strips. Roll each strip into spirals (for ease) and unroll to Zig-Zag the strips evenly across the top of the pastry (if you wish, leave some to go around the edges). Bake at 375°F for 25-35 minutes. Check for doneness (golden brown pastry). Cool and cut into small squares for serving.

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Icing for Chocolate Cake Submitted by: Donna Ricketts Ingredients: 1 cup Sugar 1/3 cup Milk 1 cup Nuts (crushed)

5 TBS Margarine 1 oz. Chocolate Chips

Directions: Mix first 3 ingredients in medium sized pan on the stove.

Let come to a boil and boil for 1 minute.

Add Chocolate Chips and nuts, stirring until Chocolate Chips are melted.

Pour over cake.

Halloween Fun!

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Lemon Bars Submitted by: Donna Ricketts Ingredients: PASTRY BASE: 1 cup cold Butter (cut into small pieces) 1/2 cup Sugar 2 cups Flour LEMON LAYER: 1 1/2 cups Sugar 1/4 cup Flour 4 Eggs Zest of 2 Lemons Juice of 2 lemons (2/3—3/4 cup)

Directions: Using a pastry cutter, blend together Butter, Sugar & Flour.

Press dough into a 9”X13” pan. Bake at 350°F for 20 minutes till slightly brown.

Lemon Topping: Whisk together Sugar, Flour, Eggs, Zest and Juice.

Allow topping to sit for 10 minutes, then pour over baked shortbread base.

Bake at 350°F for 20-25 minutes until custard is slightly brown.

Feb. 8, 2020

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Lemon Meringue Pie Submitted by: Suzanne Smith Jungers Ingredients: 1 cup Sugar 2 cups Water 4 Egg Yellows (Save Whites for Meringue) Zest of 2 Lemons

6 tbls. Cornstarch 1/2 cup Lemon Juice 3 tbls. Butter 1/4 tsp. Salt 1 Pre-baked Pie Crust

In glass batter bowl, using a wire whisk, mix dry ingredients (cornstarch, sugar & salt) well. Add water, lemon juice & egg yellows—whisk well. Place in microwave on high setting for 3 minutes. Remove from microwave and mix well. Microwave again at 2 minute intervals until thick and creamy. Whisk after each interval. After microwaving add butter, mix well until butter has completely melted. Pour into pre-baked pie shell! Top with a 4 egg white Meringue (Recipe below) and bake at 350° F. for 25 minutes.

Cut with a serrated knife to help meringue stay in place.

Meringue: 1/2 cup Powdered Sugar 4 Egg Whites (Room Temperature) 1/2 tsp. Cream of Tartar In a mixing bowl add Egg Whites. Turn mixer on high speed until egg whites are frothy. Add Cream of Tartar and slowly add Powdered Sugar. Beat until glossy soft-peaks form. Top a pie while filling is still hot. If using granulated sugar, make sure to egg whites are room temperature and beat on “low” speed giving sugar time to dissolve before turning up to “high” speed to fluff meringue.

Remember: Meringue is raw egg whites and must be cooked well for safety. Do not brown meringue on broil.

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Little Debbie Christmas Tree Dip Submitted by: Debbie Gilbertson Ingredients: 2 cartons Little Debbie Christmas Tree Cakes (Vanilla) 8 oz package Cream Cheese, Softened 1/3 cup Milk 1 tsp. Vanilla Extract 1 container Whipped Topping Red and Green Sprinkles for garnish Cookies, Pretzels and other “Dippables” for serving

Directions: 1. Unwrap Christmas Tree Cakes.

2. Add cakes, cream cheese, milk and vanilla to a food processor and puree until smooth (or blend well with a mixer).

3. Transfer mixture to a large bowl and fold in whipped topping.

4. Place dip into refrigerator until time for serving.

5. Transfer to serving dish, garnish with sprinkles. Serve with graham crackers, cookies, pretzels, vanilla wafers or fresh fruit for dipping.

New Year’s Eve 2019-2020

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My Never Fail Cobbler Submitted by: Suzanne Smith Jungers Preheat oven 350°F

Ingredients: 1 cup Self-Rising Flour (or 1 Cup Flour with 1 & 1/2 tsp. Baking Powder and 1/4 tsp Salt) 2 Eggs (beaten) 1 tsp. Baking Powder 1/3 cup Oil 3/4 cup Sugar Milk (enough to make a cake-like batter) 1 can Fruit (Pie Filling) Apple, Cherry, etc. (I have used fresh fruit to make this cobbler. I put them in separate bowl adding sugar.)

Directions: 1. In a bowl, mix Flour, Baking Powder, Sugar. Add in Oil and enough Milk to make a cake-like batter.

2. Pour the batter into an 8” X 8” baking dish. Pour the Fruit filling over the top. The batter, when cooked, will rise over the fruit filling.

3. Bake at 350°F—45 to 50 minutes. Cobbler is done when inserted toothpick comes out clean.

Kentucky Derby Day

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Peanut Butter Banana Chocolate Chip Cookies Submitted by: Brenda Stroh Got ripe bananas? These easy cookies are WAY more fun than making banana bread and so delicious too! Super soft and absolutely amazing!

Ingredients: 2 cups all-purpose flour 1 tbsp corn starch 1/2 cup 1 stick unsalted butter, softened 2 medium ripe bananas, peeled and mashed 2 tsp vanilla extract 1 cup peanut butter chips

1 tsp baking soda 1/2 tsp salt 1 cup brown sugar 1/4 cup granulated sugar 1 cup chocolate chips

Directions:

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.

Cream butter, bananas, and sugars together until combined.

Add vanilla extract and mix until combined.

Stir in the flour mixture just until combined.

Stir in the chocolate and peanut butter chips.

Cover and refrigerate dough for 30 minutes.

Preheat oven to 375°F. Line two cookie sheets with parchment paper.

Use a cookie scoop to scoop out cookie dough unto prepared cookie sheets.

Bake cookies for 10-12 minutes or just until they start to turn light, golden brown on top.

Let cookies cool completely on cookie sheets.

Store in airtight containers for up to a week.

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Pecan Crescent Cookies Submitted by: Diane Keresturi

Ingredients: PREHEAT OVEN TO 350°F 1 6 2 2 1

This recipe originated from a Hungarian Immigrant (1941) in my family and was made before the use of all modern appliances. We looked forward to them every holiday.

cup Butter (2 sticks) tbls Confectioner’s Sugar (1/4 Cup + 2 Tbls) cups Sifted Flour tsp Vanilla cup Chopped Pecans (finely chopped!)

Directions: Sift together Flour and Sugar (I use a wire whisk) Cut in Butter (I use a pastry dough cutter) Add chopped Pecans and Vanilla Mix together with hands until a tight ball forms Scoop out ball about the size of a walnut, roll into a ball, and shape into a crescent shape Put on parchment lined cookie sheet and bake for 20 minutes Let cool on parchment paper for a little bit then move to a cooling rack Dust with Confectioner’s Sugar after completely cooled

SCN Breakfast, Feb. 2020

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Pecan Pie Brownies Submitted by: Brenda Stroh Ingredients: 1 box Brownie Mix (Must have instructions for making in a 13”X9” pan plus ingredients listed on the package) PECAN PIE FILLING: 1 cup Sugar 1 1/2 cups Light Corn Syrup 4 Eggs 1/4 cup Unsalted Butter 1 1/2 tsp Vanilla Extract 2 cups Pecans, roughly chopped

Directions:

Preheat oven according to Brownie Mix instructions on package.

Whisk together the sugar, corn syrup, eggs, butter and vanilla in a small saucepan. Place on the stove over medium-high heat and begin to cook, stirring continuously.

Mix brownies according to package instructions.

Pour brownie batter into a greased 13”X9” pan and place in oven to bake for 20 minutes. *See note about cooking time below.

As the brownies bake, the filling in the saucepan should have thickened enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

When the brownies have finished pre-baking, remove them from the oven and pour the pecan pie filling over them, spreading it out to cover the brownies completely. Return them to the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.

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Pina Colada Pie (also known as: “Millionaires’ Pie”) Submitted by: Brenda Stroh

prep time: 15 MINUTES

total time: 15 MINUTES

This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries. You can't go wrong with this coconut and pineapple dessert.

Ingredients: 1/2 cup shredded coconut 2 cups crushed graham crackers 1/3 cup butter, melted 2 (8 ounce) packages cream cheese, softened 1 cup cream of coconut 1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped topping, thawed 1 (8 ounce) can crushed pineapple, drained 1/2 cup maraschino cherries, chopped 1/2 cup chopped pecans

Directions: Preheat oven to 350 degrees F (175 degrees C).

Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.

In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.

In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

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Pineapple Bread Submitted by: Peggy Kouf Makes 1 loaf Preheat oven 325°

Ingredients: 2/3 cup Shortening 1 1/4 cups Sugar 1/2 tsp Cream of Tartar 1 tsp Vanilla 3/4 cup Crushed Pineapple

2 cups Flour 1 tsp Salt 1/4 tsp Baking Soda 3 Eggs

Directions:

Cream Shortening and Sugar beating well.

Add eggs (one at a time) and Vanilla.

In separate bowl, combine Flour, Salt, Baking Soda, Cream of Tartar.

Gradually mix dry ingredients into the Shortening/Sugar mixture.

Stir in Pineapple until well mixed.

Pour into prepared loaf pan.

Bake in a preheated 325°F oven for an hour or so (until toothpick comes out clean).

Cool in pan 10 minutes before removing to a plate.

Fashion Show 2018

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Pineapple Juice Cake Submitted by: Donna Ricketts Ingredients: 1 (15.25-ounce) box Yellow or Butter Cake Mix* (I prefer Betty Crocker or Pillsbury as Duncan Hines came mixes often do not work with this recipe.)

3/4 cup Pineapple Juice 4 large Eggs For the Glaze: 2 cups Powdered Sugar 3/4 cup Pineapple Juice 4 tablespoons Unsalted Butter

Directions: 1. Preheat the oven to 325°F and grease and flour a 10-12-cup Bundt pan.

2. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.

3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.

4. In a small sauce pan, combine the powdered sugar, pineapple juice and butter. Cook over medium-low heat until the butter has melted, stirring frequently.

5. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

This makes for an incredibly moist cake. If you feel that might not be your thing, feel free to use less of the glaze.

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Sand Tarts (Cookies) Submitted by: Donna Ricketts Ingredients: 1 cup Butter (softened) 1/2 cup Sugar 2 cups Flour 2 tsp Vanilla 1 cup Pecan or Walnut pieces Pinch of Salt Powdered Sugar (for coating)

Directions: 1.

2.

3.

4.

5.

Preheat oven 275°F Combine all ingredients (except powdered sugar).

Roll into 1-inch balls and place on cookie sheet.

Bake for 30 minutes.

While still warm, roll in powdered sugar to coat.

Breakfast at the Clubhouse

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Sopapilla Cheesecake Submitted by: Donna Ricketts

Ingredients: 2 2 1 1 1 1

cans Crescent Rolls 8oz containers of Cream Cheese 1/2 cups Sugar tsp Cinnamon tsp Vanilla stick Butter

Directions: 1.

2.

3.

4.

5.

6.

7.

Preheat oven 350°F Roll out 1 can Crescent Rolls, place into the bottom of a 9”X13” pan Mix cream cheese, 1 cup sugar, 1 tsp vanilla. Spread over the Crescent Rolls.

Roll out other can of Crescent Rolls and lay on top of cream cheese mixture.

Mix 1/2 cup Sugar, 1 tsp cinnamon and 1 stick melted butter. Pour on top.

Bake 30 minutes—no longer.

Chill in refrigerator.

St. Patrick’s Day

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Sock It To Me Cake Submitted by: Suzanne Smith Jungers Ingredients: 1 box yellow cake mix

4 eggs

1 cup sour cream

½ cup sugar

½ cup vegetable oil

2 TB brown sugar

½ TB cinnamon to taste

1 TB nuts

Directions: 350 degrees – grease and flour a Bundt pan Beat the cake mix, eggs, sour cream, sugar, and oil for 3 minutes. Pour half the batter into the Bundt pan and set aside.

Combine the brown sugar, cinnamon, and nuts in a small bowl.

Sprinkle the nut mixture on top of the batter in the pan and then pour the rest of the batter.

I add a mixture of nuts, sugar and cinnamon and put on the top of the cake.

Bake 45-60 minutes or until toothpick inserted comes out clean.

Meet & Greet

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Spruce Creek North

DRINKS

Friends & Neighbors Having Fun

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Spruce Creek North Drinks

Brazilian Lemonade – pg 84 Christmas Eve Creamy Crockpot Hot Chocolate – pg 85 Hippie Juice – pg 86 Hurricane – pg 87 Tiffany Mimosas – pg 88

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Brazilian Lemonade Submitted by:

Lee Justice

Makes 6 servings

Ingredients: 6 cups Cold Water 1 cup Sugar 4 juicy Limes (thin, smooth skins are juiciest) 1/2 cup sweetened, condensed Milk Ice

Directions: Mix cold water and sugar. Chill until ready to use.

Wash limes thoroughly. Cut off ends then cut each lime into eights.

Place half the limes and half the water/sugar mixture into a blender.

Pulse 5 times. Strain into pitcher with a fine mesh sieve. Dump Pulp into trash and repeat with the other half of limes and water/sugar mixture.

Add ice and condensed milk right before serving. Stir and enjoy.

Note: Best if made fresh (just before serving). DO NOT attempt to blend the whole recipe at once unless you have a LARGE blender.

Christmas Decorating 2020

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Christmas Eve Creamy Crockpot Hot Chocolate Submitted by: Brenda Stroh Ingredients: 1 1 2 6 1

1/2 cups Heavy Cream can of Sweetened Condensed Milk (14 oz) cups Milk Chocolate Chips (almost 2—12 oz packages) cups Milk tsp. Vanilla Extract

Directions:

Place heavy cream, sweetened condensed milk, chocolate chips, milk, and vanilla into the slow-cooker until well heated and chips melt.

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Hippie Juice Submitted by: Lee Justice Makes 12-14 servings

Ingredients: 1 Cup Watermelon Vodka 1/3 Cup Triple Sec 1/3 Cup Coconut Malibu Rum 4 Scoops Pink Lemonade Mix 1/4 Cup Water (more or less as desired) 5 large Strawberries

Directions: Combine all ingredients in a cocktail shaker and shake vigorously.

Serve over ice (in a mason jar) and garnish with strawberries.

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Hurricane Submitted by: Lee Justice Ingredients: 2 2 2 3 3

1/4 oz Light Rum 1/4 oz Dark Rum 1/4 oz Grenadine oz Orange Juice oz Pineapple Juice

Directions: Add all ingredients to a shaker. Shake and Strain into an ice-filled hurricane glass.

Garnish with Orange and Cherry.

Halloween 2017 Photo by: Karen Danielsen 88

Tiffany Mimosas Submitted by: Lee Justice Delicious and beautiful Mimosas prepared with lemonade, blue curacao, and champagne, served in sugar-rimmed glasses.

Prep time: 5 min.

Servings: 4

Ingredients: 2 tbls. Corn Syrup or Honey 2 tbls. Sugar Sprinkles* 12 oz. Lemonade (Pulp free) 4 splashes Blue Curacao 12 oz. Champagne or Prosecco

Directions: Pour corn syrup into a saucer or small plate. Pour sugar sprinkles into another saucer or small plate, gently shaking plate to distribute the sugar evenly. Dip the rims of two fluted Champagne glasses into the syrup then into the sugar to coat.

Pour lemonade into the flutes until 1/2 full. Add a splash of the curacao, then top with the Champagne.

NOTES: * Granulated sugar or coarse sugar can be used.

I use extra-dry Champagne, but feel free to use your favorite.

New Years Eve 2018

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Thank you to our Spruce Creek North Cookbook Contributors: 1. Caribman Rob Allamani

10. Diane Keresturi

2. John Cates

11. Peggy Kouf

3. Linda Cleary

12. Marianne Mangone

4. Debbie Gilbertson

13. Tess Marie

5. Brenda Higgins

14. Jan Owen

6. Wayne Harmon

15. Donna Ricketts

7. Bill Jungers

16. Brenda Stroh

8. Suzanne Smith Jungers

17. Carol Zych

9. Lee Justice

Photo by: Karen Danielsen Jones 90

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Recipes compiled and Virtual Recipe Book created by: Brenda Higgins 93