Calico Hutch Cookbook

Strawberry Dessert

Hayward Lutheran Church Cookbook

1/2 cup butter
1 cup flour
1/4 cup brown sugar
1 tsp. vanilla
1/2 cup chopped nuts

1 12 oz.  package frozen strawberries in syrup
2 egg whites
2 tbsp lemon juice
1 cup sugar
1/2 pint whipping cream

Mix first five ingredients.  Pour into a 9 x 13 pan.  Bake at 350 degrees for 20 to 30 minutes.  While baking stir every few minutes to keep the mixture crumbly.  Remove 1/3 of the mixture for topping. Lightly press remaining mixture evenly in pan for bottom crust.

In large bowl put strawberries, two egg whites, lemon juice and sugar.  Beat with mixer at high speed for 20 minutes.  In separate bowl beat whipping cream and fold into strawberry mixture.  Spread mixture over crust.  Top with remaining crumbs.  Freeze for 24 hours.  Serve frozen.


Oreo Cake

1 chocolate cake mix
2 cups whipping cream
½ cup sugar
8 oz cream cheese (softened)
14 Double stuff Oreo cookies (crushed)
¼ cup butter
4 squares semi-sweet chocolate

Make cake according to mix directions. Bake in two round pan. Whip cream, gradually adding sugar until stiff.  Add cream cheese and add crushed cookies.

Layer mixture between two round cakes. – refrigerate.

For ganache melt four squares of chocolate with ¼ butter.

Pour over top of cake 1-2 hours before serving. This allows the ganache to solidify. Do not refrigerate before serving as the chocolate will get too hard.

Refrigerate leftovers.


Chip & Veggie Dip

(Marilyn Matson)

1 pt sour cream
1 pt mayonnaise, not salad dressing
1 pkg. original Ranch Dressing mix
1 tsp dill weed
¼ tsp garlic salt
1 tsp Worcestershire sauce
Mix the above ingredients together.  Refrigerate 2-3 hours.  Makes 4 cups and will keep three weeks in the refrigerator.


Overnight French Toast Bake with Berry Topping

12 cups cubed (1-inch) soft French bread (about 13 oz)
8 eggs
3 cups half-and-half
¼ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla

Berry Topping

1 cup sugar
1 tablespoon cornstarch
¼ cup orange juice
1 bag (12 oz) frozen unsweetened mixed berries
3 cups fresh strawberries cut into quarters

Spray bottom and sides of 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish. In a large bowl, beat eggs, half-and-half, ¼ cup sugar, cinnamon, salt and vanilla with wire whisk until smooth. Pour over bread cubes. Cover tightly. Refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 400 degrees. Uncover dish. Bake 25-35 minutes or until golden brown and knife inserted in center comes out clean.

In a 2-quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.

Just before serving, stir strawberries into topping.

Serve warm over French toast bake.

From Betty Crocker - Most Requested Recipe


Spinach Dip

Katie Zenk

1     Box frozen spinach, thawed and liquid squeezed out
1     cup miracle whip
2     cup sour cream
1     envelope Knorr seasoning
1     can water chestnuts, chopped


Chicken Hot Dish

(Bev Jenson  Hayward Lutheran Cookbook)

2 C. diced chicken or turkey
1 can cream of celery soup
1 C. cooked rice
½ tsp. salt
¾ C. mayonnaise
1 C. shredded cheddar cheese or cheddar cheese soup
½ C. slivered almonds or 1 sm. can sliced water chestnuts
1 T. lemon juice
1 can mushrooms, drained
Mix all ingredients together and pour into a casserole dish or 9x13-inch pan. Crush potato chips or corn flakes mixed with melted butter on top. Bake at 375 for one hour.


Orange Poppy Seed Dressing

3 TBLS Sugar
1 ½ tsp Orange Peel (finely shredded)
2 TBLS Orange Jiuce
2 TLBS White Vinegar
Blend and add slowly
1/3 C. Salad Oil
Stir in:
1 tsp. Poppy Seeds
Serve over fresh fruit, apples, bananas, grapes
(Add finely sliced red onions when serving with spinach leaves, greens, etc.)


Caramel French Toast Bake

(Gwyneth Nelson Hayward Lutheran Cookbook)

2 T.  light corn syrup
½ c. butter
1 c. brown sugar
6 eggs
1 ½ c. milk
1 tsp vanilla
12 slices bread
Pecans (optional)
Simmer corn syrup, butter and brown sugar in a saucepan until syrupy.  Pour into a 9x13 inch pan. Add optional pecans.  Lay 6 slices of bread in pay.  Mix together the eggs, milk and vanilla; pour ½ the egg mixture over bread.  Top with remaining 6 slices of bread, and then pour remaining egg mixture over bread.  Cover and refrigerate overnight.  Uncover and bake at 350 for 45 minutes.  Cut in squares and serve with syrup.


Strawberry Butter Spread

(Carolyn Breuer)

½ c butter
½ c strawberry jam
1 TBLS lemon juice
Blend together.  
Serve with bagels, muffins, nut breads, etc.


Almond Bars

(Faye Learn from the Hayward Lutheran Cookbook)

Crust:
1 c. butter
2 c. flour
1/4 t. almond extract
1/2 c. powdered sugar

Filling:
8 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp almond extract

Frosting:
1 1/2 c powdered sugar
1/4 c. butter
1 1/2 T. milk
1 tsp almond extract
Toasted slivered almonds

Crust: Combine flour and powdered sugar in bowl. Cut in butter until crumbly. Pat into 9/13-inch pan. Bake at 350 fro 20 minutes.

Filling: Beat softened cream cheese. Gradually add sugar, eggs and almond extract. Pour over warm crust. Bake 15-20 minutes. Cool.

Frosting: Beat ingredients until smooth. Spread over cool bars. Top with chopped slivered almonds.


Salsa Dip

(Carolyn Breuer)

1 c salsa or picante
1 c cream cheese
1 c shredded cheddar cheese
Mix together.  Place in serving dish and sprinkle with grated cheese


Cranberry Bars

(Katherine Pacovsky)

2 c cranberries
2 eggs, well beaten
½ c butter
1 tsp vanilla
mix above ingredients together
1 ¼ c sugar
1 ½ c flour
½ c. chopped nuts
½ tsp salt
Add sugar, flour mixture to cranberry mixture, blending well
Spread in a 9 x 13 inch greased pan.  Bake at 350 for 40 minutes.  Cool completely and frost.

Frosting
3 oz. cream cheese, softened
1 tsp milk
2 c. powdered sugar
½ c butter
1 tsp vanilla
Refrigerate until firm before cutting
 


Crustini

1 large loaf French bread
½ c olive oil
½ c butter, melted
Slice bread into 1-inch wide diagonal slices.  Mix together the olive oil and melted butter.  Using a pastry brush, coat each side of the French bread with the butter mixture.  Place buttered slices in a single layer on a cookie sheet. Bake in a 325 oven, turning when necessary until crisp throughout.  Store in an air tight container.  Freezes well.


Chicken Tettrazini

4 Chicken Breasts
3 C Chicken Broth
1 lb. Fresh Mushrooms, sliced
3 C Celery, diced
1 med. Onion, diced
½ C Butter
2 C Sour Cream
12 oz. Pasta (bow tie) cooked
½ C Grated parmesan
1 lb. Shredded mozzarella
2 cans Cream of Mushroom Soup with roasted garlic

Cook breasts in broth. Discard broth. Sauté onions and celery in butter. Remove celery and onions from sauté pan and add sliced mushroom. Sauté mushrooms.

Cut up the cooked chicken. Add sautéed onions, celery and mushrooms. Mix in the sour cream, cooked pasta, cheeses and soup. Mix all ingredients. Spread in a buttered 9x13 casserole. Cover and bake for one hour at 350. Serves 10-12.


Salted Nut Roll Bars

(Carolyn Breuer)

24 oz. dry roasted peanuts
10 oz. mini marshmallows
10 oz. peanut butter chips
3 tbls butter
1 can sweetened condensed milk
Sprinkle ½ jar roasted peanuts in a 9x13 cake pan.  Melt butter and peanut butter chips in microwave for one minute.  Add sweetened condensed milk.  Microwave one or two minutes longer.  Stir until smooth.  Add marshmallows. Mix together.  Pour over peanuts.  Spread evenly.  Top with remaining peanuts and press down.


Granola

(Carolyn Matson)

6-8 c rolled oats
2 c walnuts, slightly chopped
2 c whole almonds, slightly chopped
1 ½ c coconut
2/3 c canola oil
1 c maple syrup
Stir together rolled oats, nuts and coconut.  Whisk together the oil and syrup.  Pour oil syrup mixture over the oat mixture.  Stir together.  Spread in thin layers on baking sheets. Bake approximately 40 minutes at 300-325 degrees.  Stir occasionally.  Bake until toasted and golden brown.  Store in an air tight container.  Keeps nicely in the freezer.


Cream Cheese Walnut Spread

(Carolyn Breuer)

8 oz cream cheese
¾ c walnuts, slightly chopped
¼ c honey


Pecan Pie Squares

Crust:
1 C. butter
2 C  flour
½ C. powdered sugar
Combine flour and powdered sugar in bowl.  Cut in butter and mix well.  Pat firmly into a 9 x 13 inch pan.
Bake at 350 for 20 minutes.
Filling:
¾ C sugar
¾ C. light corn syrup
2 T. melted butter
1 t. vanilla
2 eggs (slightly beaten)
1 ½ C. pecans, chopped
Mix filling ingredients and pour over baked layer, spreading evenly.
Bake about 25 minutes or until filling is set.
Cool completely before cutting.


Scandinavian Almond Cake

(Elaine Flusek)

1  1/4 cups sugar
1   egg
1  1/2 tsp. almond extract
2/3 cup milk
1  1/4 cup flour
1/2 tsp. baking powder
1/2 cup butter melted

Directions
Preheat over to 350.
Spray pan with cooking spray/Pam and flour.
Beat sugar, egg, extract and milk well.  Add flour and baking powder.  Add butter
Bake 40-50 minutes.  Edges must be golden brown.
Cool in pan overnight before removing.  Cake will break if removed too soon.
Sprinkle with icing sugar.


Banana Bars

(Sandi Albers-Our Harvest Blessings Cookbook, Kiester, MN)

½ c. butter
1 ½ c sugar
2 eggs
¾ c. sour cream
4 mashed bananas
1 t. vanilla
1 t. soda
2 c. flour
Mix in order given.  Spread on a greased jelly roll pan.  Bake at 375 for 30 minutes.

Cream Cheese Frosting (Helen Brandt – Hayward Lutheran Cookbook, Hayward  MN)

1  (8 oz.) pkg cream cheese, softened
½ c.butter
2 t. vanilla
1 box powdered sugar
1 c. chopped walnuts
Cream all but the nuts very thoroughly.  Add nuts and spread on cooled bars.


Calico Beans

Elaine Flusek

1 lb.    Ground Beef
1    Onion Medium size
½ lb.    Bacon
Brown & drain.
Mix in the following ingredients:
1 can    Kidney Beans
1 can    Butter Beans
1 can    Baked Beans
¼ cup    Brown Sugar
¼ cup    Ketchup
2 tbls.    Molasses
1 tsp.    Dry Mustard
2 tbls.    Vinegar

Bake 350 degrees about 45 minutes – uncovered


Hot Fudge Recipe

Ingredients:
1 cup butter
1/3 cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Directions:
Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat.
Bring to a boil for 7 minutes, while stirring.
Stir in vanilla.
Carefully pour hot mixture into a blender and blend for 2-4 minutes.
Serve immediately.
Store in refrigerator.

Yields 16 servings


Pasta Salad

(Marilyn Matson)

1 red onion chopped finely
1-3    cucumbers, peeled and chopped
1 can black olives
1 jar green olives
1 16 oz. colored rotini pasta
1  pint cherry cherry tomatoes

If desired you may add celery, cauliflower, broccoli – chopped

Dressing
1     cup oil
1    cup white vinegar (1/2 cup rice wine vinegar and ½ cup white vinegar if desired)
1    cup sugar
2    tsp. dry mustard
1    tsp salt
1    tsp garlic salt – (or fresh minced garlic)
1    tsp pepper
2    tsp parsley, chopped finely (or dried parsley flakes)

Make dressing and pour over vegetables and cooked rotini.  Stir until blended together.  Refrigerate until cold and marinated.  Recipe makes a large bowl full.


Pretty Pink Dessert

2 c.    graham cracker crumbs
¼ c.    sugar
½ c.    butter

Mix and press into 13x9 pan.  Bake at 350 for 10 minutes.

1  8 oz.    pkg cream cheese, softened
1  3 oz.     pkg strawberry Jello
1  c.        strawberry yogurt
1  c.        powdered sugar
1  8 oz.     frozen whipped topping  (I used a total of 1 quart unwhipped whipping cream. Whip and sweeten with powdered sugar and vanilla)
½  c.        boiling water
One        16 oz. frozen whipped topping

Beat cream cheese and powdered sugar until smooth.  Stir in 1 cup of whipped topping and spread over crumb topping.  In large bowl, dissolve Jello in boiling water.  Stir well.  Stir in yogurt.  Stir in 6 cups of whipped topping until blended and spread over cream cheese topping.  Chill an hour.  Spread remaining 2 cups whipped topping over pink layer and chill overnight.  Top with a spoonful of strawberry freezer jam when serving.  Freezes well.


Egg Bake

Janet Hintermeister

¼ cup butter
1 ½ dozen eggs
1  8-oz. sour cream
1 cup milk
¼ cup onion, chopped
1 ½ cups ham, cubed
2 cups cheddar cheese, grated

Heat oven to 325 degrees.  In oven, melt butter in a 9 x 13 pan.  Beat eggs, sour cream and milk until blended.  Add onion, ham and cheese.  Pour into greased pan. Sprinkle grated cheese or dried parsley on the top, if desired.  Bake until eggs are set, but moist, 45-60 minutes.