Category: recipes

Cream Puffs

1 Cup water
1/2 Cup butter
1/4 teaspoon salt
4 eggs
1 Cup flour

Put water and butter in pan, heat until water boils. Pour flour and salt into hot mixture and beat thoroughly. Stir and cook over low flame until mixture forms softball. Remove from fire, cool, add unbeaten eggs, one at a time, beating thoroughly after each egg is added. Drop by teaspoon full, for small puffs or tablespoon for large puffs, on greased baking sheet. Fill with custard filling or whipped cream. After puffs are baked at 450 degrees for 15 minutes, sprinkle with powdered sugar or drizzle with melted chocolate. I also like filling mine with ice cream or fresh strawberries and whipping cream.

Mom’s Strawberry Pie

  • 1 Cup Water
  • 1 Cup Sugar
  • 3 Tablespoons Corn Starch

Bring to a boil until thickens. Add ½ cup strawberry Jello (3 oz package) and a few drops of red food coloring if desired. Let cool then add 1 quart fresh strawberries. You can also make this with peaches or any fruit and Jello flavor of your choice. Pour into a prebaked pie crust. Chill to set and cover with whipping cream

Owen & Alec’s M&M Cookies

Makes about 2 dozen

  • 2 sticks (8 oz.) unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup Turbinado sugar (aka sugar in the raw)
  • 1¾ cup light brown sugar, packed
  • 2 eggs
  • 2 tsp. vanilla
  • 3½ cups all-purpose flour
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 12 oz. chocolate (Owen & Alec recommend a 10 oz. bag of M&M’s and 2 oz. of semi-sweet chocolate chips OR your choice of chocolate chips )

Preheat the oven to 360ºF.  Set rack in the middle of the oven.

Cream the butter and the sugars on medium-high speed until light, 4-5 minutes.  Scrape down the sides of the bowl a couple of times during this process.  Continue mixing while adding the eggs one at a time.  Make sure each egg is incorporated before adding the next.  Add the vanilla.  Scrape down the bowl with a spatula.  Combine the flour, soda and salt in another bowl.  Mix with a whisk.  With the machine on low, slowly add almost all the flour.  Reserve just a bit of the mixture.  Remove the bowl from the mixer and add the last bit of flour along with the chocolate.  Stir with a spatula until just combined.

Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie.  Do not crowd them and there is no need to press the dough down. 

Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes.  Do not overbake!  Remove sheet from oven and allow to sit undisturbed for two minutes.  Then carefully transfer cookies to a cooling rack.  Repeat with the remaining sheets.

Enjoy with a mug of cold milk!

Lana Spiess

Chewy Lemon-Ginger-Coconut Cookies

  • ½ cup unsalted butter (1 stick) 
  • ½ cup sugar 
  • 1 egg 
  • ½ teaspoon baking soda 
  • 2 tablespoons lemon juice 
  • 1 tablespoon lemon zest 
  • 1 tablespoon fresh ginger, peeled and chopped or grated  
  • 1 ¼ cups flour 
  • 1 cup toasted coconut (unsweetened) 


Preheat oven to 350° F. 

  1. Spread unsweetened coconut on baking sheet tray, bake until edges are light brown, about 5–10 minutes. 
  2. Remove from oven and set aside in a bowl. 
  3. Cream the butter and sugar with electric mixer until light and fluffy. Add egg, lemon juice, chopped ginger and lemon zest and mix until smooth. 
  4. Sift together flour and baking soda. Stir the flour mixture into the butter mixture and mix until well blended. 
  5. Cover and chill for at least 30 minutes. 
  6. Scoop out tablespoon-size balls and roll them in the toasted coconut. Place balls at least 2 inches apart on lightly greased baking sheet tray. 
  7. Bake for 10–12 minutes until lightly brown on edges. Remove and cool on counter or a cool surface. 
Mikki Ward

The Pineapple Casserole Recipe

As made by Ralph Ludwig at January 26, 2020 Potluck


  • 1/3 cup granulated sugar
  • 1/3 cup  brown sugar  (packed)
  • 6 tablespoons  all-purpose flour 
  • 1/4 -1/2 teaspoon  grated nutmeg  
  • 3 cups  sharp cheddar  (grated and divided)
  • 1 (20oz) each) of pineapple chunks & crushed (drained)
  • 6 tablespoons  pineapple juice  (reserved from the can)
  • 1 1/2 cups of buttery cracker crumbs such as Ritz crackers
  • 8 tablespoons  (1 stick) unsalted butter  (melted)
  • 1 tablespoon  unsalted butter  (for greasing the pan)


  • Preheat oven to 350 degrees F.
  • Use the 1 tablespoon of butter to grease a medium-size casserole dish.  (2 quart)
  • In a large bowl, stir together the white sugar, brown sugar, flour and nutmeg is using. Gradually stir in 2 cups of cheddar cheese.
  • Add the well drained pineapple chunks and crushed, reserved pineapple juice (6 Tbs) and stir until well combined. Pour the mixture into the prepared casserole dish.
  • Top with the remaining 1 cup of grated cheddar cheese.
  • In a medium bowl, combine cracker crumbs with melted butter, until well blended. Spread the crumb mixture on top of the casserole. (I added some additional brown sugar to this mixture)
  • Bake for 25 to 30 minutes in the preheated oven, or until golden brown.

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