These recipes are submitted by members of Grace.
Grace members know how to cook and bake!

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Cranberry Walnut Pie
 

2 eggs                                      1 c. granulated sugar

2/3 c. butter, melted                   1 c. all-purpose flour

2 1/2 c. cranberries, fresh or frozen

1/2 c. brown sugar, packed         1 unbaked 9-inch pie shell

2-3 Tablespoons butter               1/2 c. walnuts

Preheat oven to 350 degrees. In a medium bowl, mix egg, granulated sugar, butter and flour together with a whisk. Set aside.

Arrange the cranberries evenly in the unbaked pie shell. Mix brown sugar, walnuts and butter together in a small bowl. Distribute lightly over cranberries. Using a spoon spread the egg mixture over the coated cranberries.

Bake for 45 minutes. Yield: 8 servings

Submitted by Paul Splittgerber

(From Warrens Cranberry Festival Brochure)

Cranberry Walnut Cake

Yield: 15 to 24 servings
 

 Butter or margarine for greasing pan
3 cups granulated sugar
1 1/2 cups (3 sticks) butter or margarine, room temperature
4 eggs
3 cups all-purpose flour
1 cup chopped walnuts
4 cups (one 12 ounce package) fresh cranberries
Confectioners' sugar for dusting

 Grease a 9 x 13-inch baking pan with butter or margarine. Preheat oven to 350 degrees F.

In electric mixer, combine sugar and butter; beat until light and well-blended on medium-high speed. Add eggs and beat until combined. Add flour and beat until well combined.

By hand, stir in nuts and cranberries. Place in prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool.
 Laura Nelson

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DIVINE BROWNIES

2 lg. (3.5oz.) bars Divine Dark Chocolate (avail. In the church library)

1/2 c. unsalted butter, very soft

1 1/4 c. sugar

4 extra large eggs

1 teaspoon vanilla

1/2 c. all-purpose flour

2/3 c. Divine Cocoa Powder (avail. In library)

● Preheat oven to 350 degrees. Grease a 9x13” pan and line the bottom with waxed paper.

·         Break up dark chocolate; melt in a small saucepan over a low heat. Remove from heat and leave to cool until needed.

·         Beat soft butter and sugar in a large bowl until fluffy. Gradually add eggs, beating well after each addition. Add vanilla.

·         Spoon melted chocolate onto the mixture; mix in thoroughly. Sift the flour and cocoa into mixture; gently stir until completely combined.

·         Spoon mixture into greased and lined pan; spread evenly.

·         Bake for about 20 min. until firm to the touch—do not over bake as the brownies are best if still a bit fudgy. The chocolate will continue cooking for a few minutes after it comes out of the oven.

·         Remove the tin from the oven and set on a wire cooling rack. Leave to cool completely before cutting into pieces.

·         Store in an airtight container and eat within 4 days.

“Can’t Stop Eating Them” Bars

1 box white cake mix

½ c. oil

2 eggs

¼ c. butter                   

½ bag (1c.) chocolate chips

1 (14 oz.) can sweetened condensed milk

            Mix first 3 ingredients and put ½ into a greased or sprayed 9x13” pan. Reserve other half. Melt together the last 3 ingredients. Put this mixture on top of cake mix. Put remaining cake mix, in spoonfuls, on top of chocolate. Bake for 20 to 25 min. in 350 degree oven. Yield: 24 bars.

~~Lois Rhodes

DUMP CAKE 

Grease a 9x13” pan.

“Dump” in 1 large can crushed pineapple, juice and all

1 can cherry pie filling (spoon over)

Sprinkle a yellow cake mix over the top, then 1 c. nuts. Top with 1 stick of butter that has been sliced thin. Bake for 50 minutes at 350 degrees.

Can be served with whipped cream or ice cream.
 

                                    Bernice Reading

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Cake In A Mug (Microwave)
 

            4 T. flour

            4 T. sugar

            4 T. cocoa (or less)

            Dash of salt

            1 egg

            3 T. milk

            3 T. oil

            3 T. chocolate chips

(This was written for a coffee mug but I find it works better in a soup mug.)

            In a small bowl mix the dry ingredients well. Slightly beat 1 egg, add the milk & oil & mix. Blend this into the dry ingredients. Pour into mug that has been sprayed with Pam. Sprinkle on the chocolate chips. Microwaves vary – it recommends 3 minutes at full power but I find that 2 min and 45 seconds at 60% power works well in mine. Let stand a couple of minutes and then turn out on a plate and enjoy! Serves 1 or 2.

                                                Donna Kirk

ELEGANT CHOCOLATE CAKE

1 ½ c. unbleached white flour

1/3 c. Equal Exchange Organic Baking Cocoa

1 tsp. baking soda

½ tsp. salt

1 cup sugar

½ c. vegetable oil

1 c. cold water or Equal Exchange Coffee

2 tsp. pure vanilla extract

2 Tbsp. cider vinegar
 

            Preheat oven to 375 degrees. Sift together flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-in square baking pan. In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or whisk, mix batter until smooth. Add vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25 to 30 minutes.
 

This is a ‘low fat’ favorite

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RHUBARB CHEESECAKE

1 cup + 1 tablespoon flour, divided

1 ¼ cup sugar + 2 tablespoon divided

½ cup butter

3 cups chopped rhubarb

2 (8 oz.) pkgs. cream cheese

2 eggs

1 cup sour cream

1 teaspoon vanilla                     (375 degree oven)

            Combine flour, ¼ c. sugar, and butter. Mix till crumble, pat in 9-in spring-form. In medium bowl, toss rhubarb, ½ c. sugar, and 1 tablespoon flour. Pour into crust. Bake 15 min. Set aside. Reduce temp to 350 degrees. In large bowl beat cream cheese, and another ½ c sugar until creamy. Beat in eggs one at a time. Pour over hot rhubarb in the pan. Return to the oven and bake 30 minutes. In small bowl, combine sour cream, remaining 2 tablespoons sugar and vanilla. Spread over cheesecake while still hot. Chill. Makes 12 servings.

Tammy Kirk

RHUBARB CAKE

1 ½ cups sugar

½ cup butter

2 eggs

1 cup milk

1 teaspoon baking soda

1 cups flour

2 cups rhubarb, cut fine

1 teaspoon vanilla

Dash salt

1 small package butterscotch instant pudding

Topping

½ cup sugar

½ teaspoon cinnamon

½ cup coconut

½ cup chopped nuts

Sprinkle on top.

Bake at 350 degrees for 45 minutes.

                                    Linda Nitz

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RHUBARB DESSERT

(Granted, I have been dwelling on rhubarb the past couple of months but it is definitely the time of the year to enjoy it!)

4 c. diced rhubarb

1 ½ c sugar

2 tsp. cinnamon

Spread rhubarb in 9x12” pan and sprinkle with sugar & cinnamon. Make a cake of:

1 ½ c. sugar                                        1 ½ c. flour

1 ½ tsp. baking Powder                      3 eggs

1 stick butter or oleo, melted

            Beat all ingredients well. If it is too thick to spread, add milk to spreading consistency. Bake until cake is done and rhubarb is soft. Serve while warm with whipped cream or ice cream.

                                    Bev Chadwick

EASY APPLE BARS

(Preheat oven to 350 degrees)

2 ¼ cups flour – divided

1 c. brown sugar

¾ c. butter, melted

½ c. oatmeal

6 apples, peeled and cut up

1 c. white sugar

1 t. vanilla

1 t. cinnamon

1 c. water

            Grease 9x13” pan. Combine 2 c. flour, brown sugar, butter and oats. Reserve 1 c. and set aside. Pat rest into 9x13” pan. Spread apples over crust. In saucepan combine ¼ c. flour, white sugar, cinnamon, vanilla and water – cook until thickened, stirring often. Pour over apples. Sprinkle with reserved cup of oat mix. Bake until golden brown, about 45 minutes. Makes 24 bars.

            (I only had 4 apples, and I added a handful of nuts. Very, very, good.)

                                    Beverly Chadwick

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CHOCOLATE MINT COOKIES

1 pkg. Devil’s Food Cake Mix

½ cup butter, softened

1 tablespoon water

2 eggs

Powdered sugar

Thin mints

                Beat butter. Add water & eggs – beat well. Add cake mix. Roll into 1 inch balls and roll in powdered sugar. Bake @ 375 degrees for 8-10 minutes. Place thin mint in center of cookie immediately after taking out of oven.

                                                                Janice Boutin

PUMPKIN BARS

4 eggs                              2 cups flour

2 c. sugar                         2 teasp. Baking powder

2 c. canned pumpkin          1 teasp. Baking soda

¾ c. butter                         ½ teasp. Cinnamon

                                      1 c. nuts

Mix   first 4 ingredients. Add remaining ingredients. Put into 10x18” pan. Bake at 350 for 25 minutes. Cool. Top with cream cheese frosting.

 Return to Top                                                 Amy Markham

PUMPKIN CUPCAKES

2/3 c. shortening                  ½ teasp. Ginger

2 eggs                                 ½ teasp. allspice

¾ c. maple syrup                 1 c. canned pumpkin

½ c. milk                            1 (8 oz.) cr. Pineapple, drained

2 c. flour                              1 (8 oz) cream cheese, softened    

1 ¼ t. baking powder            ¼ c. butter

½ teasp. Salt                       1 ½ c. powdered sugar

1 teasp. Bak. soda

- In a large bowl, beat shortening until fluffy. Add eggs, one at a time, beating (will look curdled). Beat in syrup and milk. Combine the dry ingred. And add to shortening mixture. Beat until just moistened. Stir in pumpkin & pineapple.

- Put in muffin cups. Bake at 350 for 20-25 min. Cool 10 min before rem. From pan to wire racks to cool thoroughly.

- For frosting, beat cr. Cheese and butter until fluffy. Add powdered sugar; beat until smooth.

                                                                Mary Falk

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1 cup brown sugar

1 cup graham cracker crumbs

1 cup coconut

1/2 cup milk

1/2 cup butter

Boil all together for 5 minutes. Line a 9 x 13" pan with whole graham crackers - spread filling over the top, put another layer of crackers on top. Frost with powdered sugar icing.

Donna Kirk