Wedding Recipe Book

Dessert

Ruth & Andrew Wedding Recipe Book

Two “s”s means you want more than one!

Dessert Dessert Two “s”s means you Two “s”sone! means you want more than want more than one!

Lawrence E. Gaylord

Oatmeal Cookies ¾ cup Butter

Oven 350°F

1 cup brown sugar 1 cup granulated sugar ¼ cup milk 1 large egg 1 cup flour 1 cup raisins 3 cups oats ½ teaspoon salt 1 teaspoon vanilla 1 teaspoon cinnamon

Beat butter, brown sugar, granulated sugar, milk, egg, vanilla

1 teaspoon baking soda

Combine flour, cinnamon, baking soda, salt Add butter mixture Add oats and raisins Cook on greased cookie sheet

Blueberry cake 1 cup butter 1 cup sugar

Rochelle Brandl

2 cups flour

Cream together butter and sugar Add eggs one at a time, beat after adding each egg Mix together flour, salt, baking soda.

Add to batter alternately with milk.

1 tsp salt

Add blueberries

2 tsp baking soda

Bake at 350°F Glaze with lemon juice and sugar when warm

3 eggs

½ cup milk 2 ½ cup blueberries

Party Punch

Kim & Bud Lande

4 packages Raspberry Koolaid 4 cups sugar

Mix together

4 QT H20

Chill & serve

9 oz frozen OJ 9 oz frozen lemon juice 23 oz pineapple juice

2 QT Gingerale

Blueberry Cake

John Gleason

2 cups flour AP 2 tsp baking powder

350°F oven

1 cup sugar

Mix all together

¼ tsp salt

Cook 50-60 min

1/3 cup shortening

¾ cup milk 1 egg 1 tsp lemon zest 1 tsp orange zest 1 cup blueberries

Monster Cookies 6 eggs 2 cups white sugar 1 lb brown sugar ½ lb butter 1 ½ lb peanut butter ½ T corn syrup 4 tsp baking soda ½ T vanilla 9 cups quick oats ½ lb M&Ms

Judy Walker Mix together Use ice cream scoop to drop 4 cookies onto greased sheet.

6 oz chocolate chips Optional: 2 cups rice krispies & butter scotch chips

350°F for 15 min (or so)

Zabaglione (Italian custard)

6 large eggs ½ cup sugar ½ cup Marsala Pinch kosher salt Fresh berries

Kate & Matt Otremba

Bring 1 inch water to boil in a 4qt pan using high heat. Add egg yolks & sugar to glass bowl. Using electric hand beater, mix on high until mixture is thick pale yellow & sugar is dissolved, 4-5 min. Decrease mixer speed to low & add Marsala & salt. Decrease heat to low (maintain simmer) & put glass bowl atop pan of water making sure bottom of bowl is not touching water.

Beat mixture over water on medium speed until it is thick, frothy, & holds a ribbon or reaches 150°F. Chill in bowl or custard cups for 30 min & serve with fresh berries & shortbread or meringue cookies. Enjoy 

Hazelnut Choc Chip Cheesecake 1/3 c ground choc chips 1 ½ c vanilla wafer ¾ c hazelnuts 2 T sugar 3 T butter 24 oz cream cheese 1 c sugar 3 eggs 3 T frangelico 1 c choc chips 2/3 c choc chips 4 T sour cream 1 T frangelico

Sheila Jones

Make crust. Press into greased 9 in springform pan. Make filling. Bake at for 68-75”. Cool.

Make glaze. Frost & decorate with 16 whole hazelnuts dipped in glaze & outlining cake.

Bake 2 days ahead; serve at room temp!

Oreo Truffles

1 (8oz) pkg cream cheese, softened 2 (8oz) pkg bakers semi-sweet baking chocolate, melted

1 pkg oreo cookies double stuffed

Nicolas Caretta & Raquel Halfen

1. Crush 9 cookies to fine crumbs in food processor, reserve for later use.

Cookies can also be finely crushed in resealable plastic bag with rolling pin.

Crush remaining 36 cookies to fine crumbs, place in medium bowl. Add cream cheese. Mix until well blended.

Roll cookie mixture into 42 balls, about 1 inch in diameter.

2. Dip balls in chocolate, place on wax paper covered baking sheet. Sprinkle with reserved cookie crumbs or drizzle white chocolate.

3. Refrigerate until firm (1 hour)

Zucchini Butterscotch Cake

2 c sugar 1 c oil 2 eggs 2.5 c flour 3 c grated zucchini ½ c nuts 1 tsp baking soda 1 tsp salt 1 tsp baking powder 1 tsp cinnamon 1 c butterscotch chips

Sarah & Mark Fincham

Beat sugar, oil, and eggs.

Sift dry ingredients together and add zucchini and nuts to mixture.

Mix until well blended. Pour into 9x13 pan.

Sprinkle 1 c butterscotch chips on batter.

Bake @ 350° for 40-50 min.

Hot fudge lava cake

1 cup flour ¾ cup sugar 6 tbsp cocoapowder 2 tsp baking powder ¼ tsp salt ½ cup 2% milk 2 tbsp canola oil 1 tsp vanilla 1 cup brown sugar 1-3/4 cup hot water

Jen & Eric Harms

Oven 350° 35-40 min Wisk flour, sugar, 2 Tbsp cocoa, baking powder, salt In new bowl wisk together milk, oil, vanilla and add to flour mix. Stir until just moist.

Transfer to ungreased 9x9 or 8x8 pan.

Mix brown sugar & 4 tbsp cocoa.

Sprinkle on batter.

Pour hot water on top. NO STIRRING!

7 layer bars Ÿ c butter 1 ½ c crushed graham crackers

1 c coconut 6 oz choc chips semisweet 6oz butterscotch chips 1 c chopped walnuts 1 c condensed milk

Jason & Becca Hatlestad Preheat oven to 350°F Cut butter into squares & melt in bottom of 9x13 pan. While butter is melting, crush graham crackers. Sprinkle graham crackers over melted butter.

Layer all ingredients, then drizzle with condensed milk.

Bake for 25 min, until edges are golden.

Ghirardelli Brownies

Brownie mix egg

oil

David & Anna Hong Follow box ď Š

Choc Chip Oatmeal Cookies 1 ½ c flour ¾ c brown sugar 2 c oatmeal 1 tsp soda 1 tsp salt 1 c butter ¾ c white sugar 2 eggs 1 tsp water 1 tsp vanilla ½ bag choc chips

Jarvis Family

Mix flour, soda & salt. Add sugar to butter, cream until light & fluffy. Add eggs. Add water. Add dry ingredients, oatmeal & choc chips. Mix thoroughly.

Add vanilla. Bake @ 350° for 10 min.

(For bars bake 17 min)

Cake Batter Cookies 1 box (15.25oz) yellow cake mix

½ cup veg/canola oil 2 eggs ½ bag each: butterscotch & white chocolate chips

Jenny & Ted Kisner

Preheat oven to 350° Mix: Cake mix, eggs, and oil in large bowl Stir in: butterscotch and white chocolate chips Drop balls of batter on ungreased cookie sheet Bake: approx. 7-9 mins (til slightly brown @ edges)

Enjoy!!!

Apple Pie Pie Shell: ½ lb butter 1 cup sugar Pinch of salt 3 eggs ½ cup water 1 ½ cups cake flour Pie filling: 4 apples, peeled & seeded, sliced lengthwise 7 eggs 2 cups sugar ½ cup cornstarch 1 cup whole milk 1 cup heavy cream 2 tbsp vanilla

Jim & Mary Lande Cream the butter, sugar and salt, making sure to scrape the sides of the bowl. Add eggs, and mix for one min at medium speed. Scrape sides again. Add cake flour, and mix on low speed; add water slowly until dough comes together.

Chill for at least one hour in refrigerator.

Roll out on floured surface to ¼ in thickness, and place in pie tin.

Preheat oven to 350°. Mix sugar and cornstarch together. Add eggs, and mix until there are no lumps. Add milk, cream and vanilla. Mix well to form a pudding-like flan.

Arrange sliced apples in pie shell. Pour flan over top until ¾ full (do not overfill).

Bake for 45-55 min.

Chocolate Chip Bunt Cake

Mark, Kristen, Garrett & Caitlin Lande

Preheat oven 350° grease and flour bunt pan. Mix together yellow cake 4 eggs mix, eggs, oil and milk until mixture is cake mix fluffy. Fold in choc chip 1 c milk pieces.

Fold in choc chip pieces.

1 c canola oil Fill bunt pan with mix and bake 3545 min or until ready.

6-8oz semi or bittersweet Dusty with confection sugar and bar chocolate, chopped enjoy! very fine 1 box yellow cake mix

Conf. sugar

Tom Selleck Cookies 1 ½ c brown sugar ¾ c margarine 2 T water 2 eggs

2 ½ c flour 1 ¼ t salt 12oz choc chips 3 boxes Andes Mints

Lauryn & Derrick LaPoint

Cream sugar & margarine.

Add water & eggs.

Melt choc chips & add to creamed mixture.

Add dry ingredients.

Refrigerate for 1 hour.

Roll into small balls.

Bake 10 min at 350°F. Place ½ mint on top of cookie when out of oven. Spread when melted. (~12 dozen)

Dirt Dessert

Brittany & Jake Meinders

8oz cream cheese

Mix together.

8oz cool whip

Add 1 ½ c crushed oreos.

4 tbls margarine

Layer filling & oreos every other layer.

½ c powdered sugar 2 pkgs small vanilla instant pudding

Chill one hour.

2 ¼ c milk

Ginger Molasses Cookies

Milo Oien-Rochat

1 ½ c flour

1. Mix dry ingredients

1 tsp baking powder

2. Cream ¾ c Crisco, 1 c sugar

1 ½ tsp baking soda

3. Add to wet 1 egg, 2 tbsp molasses

1/8 tsp salt 1 round tsp cinnamon ½ tsp cloves 1 round tsp ginger

4. Combine dry & wet, mix as little as possible 5. Roll into balls. Can roll in sugar, don’t flatten.

6. 2 dozen on parchement lined pan @ 325° for 13 minutes

Peach & Blueberry Pie 3 c peaches 1 c blueberries

1 c sugar ¼ c flour 2 tbsp lemon juice ½ tsp cinnamon Frozen crust

Emily & Brian Wacker Combine ingredients & pour into thawed crust.

Add topping – combine the following ingredients & crumble on top: ½ c butter, ½ c sugar, ¾ c flour Bake @ 450° for 10 min, down to 350° for 35-40 min

Oatmeal Chocolate Chip Cookies

Patrick & Lynne Sheedy

½ c (1 stick + 6 tbs) Heat oven to 350°. In large bowl, beat butter, softened butter & sugars – medium speed till ¾ c firmly packed creamy. Add eggs & vanilla. Beat well. brown sugar Add combined flour, baking soda, cinnamon ½ c granulated sugar & salt, mix well. Add oats & chocolate 2 eggs chips, mix well. Bake 8-10 min or until 1 tsp vanilla light golden brown. Cool 1 min on cookie 1 ½ c flour sheet. Remove to wire rack to cool. Store 1 tsp baking soda covered. Makes 4 dozen cookies.

1 tsp cinnamon ½ tsp salt (optimal) OR BAR COOKIES: Bake 30-35 min in greased 13x9 metal baking pan.

3 c Quaker Oats, uncooked 2 cups or more chocolate chips

Rosy Apple Cake 1 c all-purpose flour 1 tsp baking powder ¼ tsp salt 2 T butter or margarine 1 whole egg, beaten 1 T milk 6 apples ½ pkg raspberry gelatin Struesel Topping: ¾ c granulated sugar ¾ c flour ½ c butter

Ron & Katie Spong

Mix flour, baking powder, salt & shortening as for pie crust.

Add egg and milk, mix well, turn out on pastry cloth and roll to fit into a 7x11 pan.

Press into pan, raise dough on sides.

Slice apples and arrange on dough; sprinkle with raspberry gelatin, then with streusel topping.

Bake at 375° for 45 minutes.

Gluten Free Raspberry Crisp

Cathy Stepanek

¾ c gluten free flour ½ c gluten free oatmeal 2/3

c brown sugar

1 tsp cinnamon ¾ tsp baking powder

½ c butter Lots of raspberries!

Gluten free flour to thicken 1 tsp almond flavor

Mix together Spread on berries Bake 350° for 45 min.

Oatmeal Carmel Bars 2 c flour 2 c oatmeal 1 ½ c brown sugar 1 tsp soda ½ tsp salt 1 ½ c butter, melted Filling: Bag of carmels (about 48) 5 tbls evaporated milk 1 ½ c chocolate chips

Kirsten Knutson

In large bowl, blend all crust ingredients until crumbly (I use a potato masher). Press ½ the crumbly mix (about 3 c) into a 9x13 buttered pan (reserve remaining crumbly mix for top).

Bake @ 350° for 10 min.

Unwrap caramels & place in microwaveable bowl. Add milk. Microwave 4 ½ min @ 50% power. Remove & stir (hand mixer works well). Remove crust from oven & spread caramel mix over all, then sprinkle choc chips over all. Sprinkle & press remaining crumbly mix on top.

Bake @ 350° for 20 min. Cool completely before cutting into bars.

Barefoot Contessa Crème Brulee 4 large egg yolks 1 large egg

½ c sugar 3 c heavy cream 1 tsp vanilla extract 1 tbsp Grand Marnier

Brandee Polson

Preheat oven to 350°. Mix first 3 ingredients together. Scald cream in sauce pan until hot but not boiling. Slowly add cream to mixture. Add vanilla & Grand Marnier. Pour into ramekins. Put ramekins into baking pan with boiling water halfway up the sides of the pan.

Bake 35-40 min until custards are set when shaken. Cool custards to room temp then refrigerate. Before serving sprinkle 1 tbsp of sugar on top of each ramekin. Use a kitchen blow torch to caramelize sugar. Let sit for 1 min until caramelize sugar hardens. Serves 6.

Yogurt Pound Cake

Norine Vogel

1 cup butter

Cream together butter & sugar. Add eggs

3 cups brown sugar

one @ a time, beating well after each egg.

6 eggs

Combine flour, salt & soda. Add alternately

¼ tsp baking soda

with yogurt beginning & ending with flour.

½ tsp salt

Stir in vanilla & poppy seeds. Pour into

8oz plain yogurt

Greased & floured 10” tube pan. Bake @

2 tsp vanilla

325° for 1 hr 30 min. Cool 10 min,

1/3 cup poppy seeds

Remove from pan when cool, cover with powdered sugar.

Pumpkin bars

Janis & Gary Johnson

2 c pumpkin Mix well. Pour in greased 1” deep 2 c sugar 1 c oil pan (10x15x1).

4 eggs 1 c nuts (optnl) Bake at 350° for 20 minutes.

2 c flour 2 tsp baking powder Frosting: beat until fluffy 1 tsp soda ½ tsp salt 2 tsp cinnamon Frosting: 3oz cream cheese, softened ¾ stick of butter 1 Tbsp milk 1 tsp vanilla 1 ¾ c powdered sugar

RootBeer Cookies 1 c unsalted butter 2 c dark brown sugar 2 eggs 2 t rootbeer extract 3 ½ c flour 1 t baking soda 1 t salt ¼ water (if dough is too dry) Frosting: 1 c butter 3 c powdered sugar 2 t rootbeer extract A few tablespoons hot water

Mary & Johnathan Peasley

Cream butter & sugar until light & fluffy.

Add eggs one at a time, beating well. Add extract. Whisk dry ingredients together. Add slowly to creamed mixture. Add water if the dough is too dry. Chill for at lest 1 hr. Roll into small balls & flatten a bit. Bake at 350° for 8-9 min. Frost when cool.

Frosting: Beat butter on high until fluffy. Add a little powdered sugar & extract. Beat until smooth. Add remaining sugar alternately with a little hot water until a nice spreading consistency is reached. Frost cookies & enjoy!

Chocolate Cake (I call them Memere Brownies)

Karen Howard, Christian, Adrienne, & Sophia Gaylord

350° 20 min or so, jelly roll pan (11”x15”) greased & floured. *Be sure to use a wooden spoon* Mix together in a large bowl and Then set aside: 2 c flour, 2 c sugar, ½ tsp salt, 3 tbsp cocoa (generous) Boil in a saucepan: 1 c water, 1 c crisco, 1 stick (1/4 lb) butter.

Now, add to already mixed dry ingredients and stir with *wooden spoon* In a separate bowl, beat 2 eggs, ½ c sour milk (milk plus 1 tsp vinegar), 1 tsp baking soda. Then add to flour & crisco mix.

Pour everything into the greased and floured jelly roll pan – bake at 350° for 20 min or so.

Chocolate Icing (old school frosting- total noms!): Stir together 1st (wooden spoon!) – 1 melted stick butter, 2 tbsp cocoa. Then add & stir 5 tbsp milk, 1 tsp vanilla. Then add 1/3 at a time and stir carefully one whole box of sifted confectioners sugar.

When icing is smooth and hot, pour & spread on hot cake. MAGIC!

Monster Cookies 3 eggs 1 ¼ cup brown sugar 3 eggs 1 cup sugar ½ tsp salt ½ tsp vanilla 12oz creamy peanut butter 1 stick butter ½ cup M&Ms ½ cup chocolate chips ¼ cup butterscotch chips 2 tsp baking soda 4 ½ cups quick cooking oats

Sarah & Ryan Rindt

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Preheat oven to 350° Combine eggs & sugars Add salt, vanilla, peanut butter & butter Stir in baking soda Stir in candy, chocolate chips & oatmeal Drop 2 in apart on greased cookie sheet Bake 8-10 minutes Let stand for 3 minutes, then transfer to a wire rack.

Enjoy!

Grandma’s Cherry Dessert

1 ½ c cake flour 7 tbsp powdered sugar ¾ c butter ½ cans sour cherries (well drained) 3 eggs beaten ¾ c chopped walnuts 1 tsp vanilla 1 ½ c sugar ¼ c flour ¾ tsp baking powder ¼ tsp salt

Lynn & Craig Edwards

Mix cake flour, powdered sugar, and butter and pat into a 9x13” pan. Bake at 350° for 15 minutes. Cool.

Mix remaining ingredients and spread over crust. Bake at 350° for 3 minutes.

Meghan Joyce

Appfel Küchen

1 yellow cake

apples

1. Melt butter and mix into dry cake mix, pack into 9x13 pan.

Sour cream

2. Bake for 10 min at 350°

egg

3. Cut apples and arrange onto pan (once baked)

cinnamon

4. Mix together egg and 1 cup sour cream.

Cover apples.

sugar

5. Mix cinnamon and sugar sprinkle over apples

butter

6. Cook 15 minutes @ 350° Enjoy!

Dessert Savory Dishes

Two “s”s means you want more than one!

Snack Crackers ¼ tsp garlic salt ½ tsp lemon pepper

Ardis & John Lande Mix all ingredients except oyster crackers.

Put in paper bag with oyster crackers and

½ tsp dill weed

shake well.

1 c oil

Put in air tight container.

1 small envelope Hidden Valley dressing 2 – 12oz oyster crackers

Enjoy!

Tomato Bisque 4 tbsp. butter 1 yellow onion 2 carrots 1 celery stalk 4-6 garlic cloves 5 tbsp flour 5 c chicken broth 28oz can whole peeled tomatoes Chopped parsley 3 thyme & parsley sprigs 1 bay leaf 1 cup heavy cream 1 pkg of bacon

Amanda Donohue-Hansen 1) Chop onion, carrots & celery and cook until soft in pan with melted butter. Mince Garlic and add at end for 30 sec – 1 min until fragrant.

2) Stir in flour, broth, and tomatoes – bring to a boil. Tie thyme, parsley sprigs & bay leaf together – add to pot and lower heat to simmer for 30 minutes.

3) Cook bacon to liking & chop.

4) Allow bisque to cool and slowly in batches blend all ingredients. Be sure to remove & discard thyme.

5) Wisk in heavy cream, S&P. 6) Serve with bacon and parsley garnish.

Wild Rice Soup 6 tbsp butter 1 tbsp minced onion ½ c flour 3 c chicken broth 2 c cooked wild rice ½ c finely grated carrots ½ tsp salt 1 c half & half 2 tbsp sherry 3 tbsp chopped slivered almonds

Anne & Adam Shiell

1. In a large pan, melt butter & saute onion 2. Blend in flour, stirring constantly 3. Gradually add in broth; stir constantly til boiling 4. Stir in rice, carrots, almonds & salt 5. Simmer about 5 minutes 6. Stir in half & half and sherry 7. Heat to preferred serving temperature

*Serve with hot French bread *Eat leftovers within 2 days or freeze *Can add rotisserie chicken pieces or diced ham at step 4. If adding ham, omit salt; add salt to taste at end.

Crockpot chicken 3-4 chicken breasts 1 cream cheese 1 can cream of chicken soup 1 packet Italian seasoning

Aunt Joyne & Uncle Dale Traxler

Cook on high 3-4 hours in crock pot. Make white rice & shred chicken mixture & pour over rice.

Delicious!

Thai Green Curry 1 tbsp canola oil 2 c coconut milk ½ c water 2 tbsp green curry paste Sliced chicken breast Eggplant or zucchini 2-3 Kaffir lime leaves 2.5 tsp palm sugar 1-1.5 tbsp fish sauce ½ red thai chili ½ c sweet basil leaves

Luke Goetzke & Lily Zaragoza

1. Boil canola oil and 1 cup coconut milk in wok over low heat. 2. Add curry paste & cook 1 min. 3. Add remainder of coconut milk & water. 5. Bing to boil. Add veggies and lime leaf (de-stemmed & thinly sliced).

6. Once veggies tender, mix fish sauce, palm sugar, and chilis and add to wok. 7. Add basil leaves & serve with jasmine rice.

Serves 3-4 Pro tips: Our favorite curry paste is Mae Ploy and our favorite fish sauce is Golden Boy. Also, medium-low heat works best.

Enjoy!