Our Cookbook
Many of our quilters love to cook and bake as well as quilt. Click "Our Cookbook" to access our online cookbook created by members and friends a number of years ago. We also have some newer recipes which have been added below.
Zucchini Pizza
1 package crescent rolls in the tube
1 cup zucchini 1/4 inch slices
1 cup chopped onion
1/2 cup butter
1 teaspoon each basil, oregano, garlic powder
12 oz. grated mozzarella cheese
Line 9x13 pan with rolls. Sauté vegetables and herbs in butter.
Pour over rolls, top with cheese . Bake 350° for 20 min.
Enjoy!
Contributed by Sue Moore - Published in Winter/Spring 2014 Newsletter
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Meringue Cookies
(Forgotten Cookies)
2 egg whites at room temperature
1/2 cup sugar
1 cup nuts, chopped
1 cup chocolate chip minis
1 tsp. vanilla
Preheat oven at 350º. Beat egg whites until fluffy - low speed then fast for some time. Add sugar until stiff peaks. Fold in nuts, chips, and vanilla. Drop by a teaspoon on ungreased baking sheet. Put in oven, shut off the temperature and leave in at least 4 hours or over night without opening.
Contributed by Carol Eaton - Published in Winter/Spring 2014 Newsletter
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Cranberry-Apple Two-bite Pies
2 medium tart apples,
peeled, cored, and
finely chopped
1/2 c. dried cranberries,
finely chopped
4 tbsp. sugar
2 tsp. cinnamon
1 tbsp. plus 1 tsp. orange juice
1 (14.1 oz.) package
refrigerated pie crust
egg wash
(1 egg plus 2 tbsp. milk)
In medium bowl, stir together the first 5 ingredients. Set the mixture aside. Unroll one of the pie crusts and use a circular cookie cutter, or the rim of a cup to cut into 12 (2 3/4-inch )rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust. Heat the oven to 375˚.
Add a generous tbsp. of filling to each pie shell.
Gather the dough scraps and make lattice on the top of each pie or use tiny cookie cutters to make holiday shapes. Brush the tops of the pies with egg wash. Bake until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let cool.
Contributed by Pat Arcese - Published in Winter/Spring 2014 Newsletter
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Cranberry Coleslaw
1 1/4 cups whole fresh cranberries, chopped
1/3 cup sugar
1 small bunch fresh broccoli, florets only
4 cups shredded red cabbage
1 cup coursely chopped walnuts or pecans
1/2 cup raisins
1 small onion, finely minced
Dressing
1 cup mayonnaise
1/3 cup sugar
2 tsp vinegar
Combine cranberries and sugar and mix. Add remaining ingredients, cover and refrigerate overnight. Optional: Just before serving, add 8 slices of cooked and crumbled bacon, or 1/4 to 1/3 cup baco-bits.
Contributed by Anna Barrow - Published in Winter/Spring 2014 Newsletter
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Chicken Casserole
2 sleeves Ritz crackers, smashed
1 stick butter, melted
3 chicken breasts, cooked and cubed
1 (10.75-ounce) can cream of chicken soup
3/4 cup chicken broth
1 (8 –ounce ) sour cream
Preheat oven to 350°. Butter an 8-by-8 inch baking dish..
In a small bowl, mix together crackers and butter, spread half the mixture on the pan. Top with chicken.
In a separate bowl, combine the soup, broth and sour cream. Pour the mixture over the chicken, ensuring that the pieces are evenly coated. Cover with the remaining cracker mixture.
Bake for 40 minutes or until the casserole is hot and bubbly.
Contributed by Mary Rhys- Published in Fall 2013 Newsletter
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Short Bread
1 lb. salt free butter, room temperature
1 cup sugar
4-5 cups flour
Use electric mixer to blend butter and sugar until creamy. Add 4 cups of flour a little at a time until blended. Blend part of a 5th cup until mixture is soft-not sticky.
On Counter top, kneed until flour is worked in. Shape in loaf shape, cut in half lengthwise in three sections giving you 6 portions. Have 6 round tins ready. Work the 6 portions in each pan, spreading from center to edges. Use a piece of wax paper under your fingers to smooth evenly. Flute outer edges with tines of fork and prick top with fork.
Bake at 350˚ about 12 minutes. Put three pans on lower rack until edges start to brown slightly. Move to upper rack to finish. Add other three pans to lower rack, then to upper.
While hot, cut into 12 equal pie shape pieces. Loosen and move to a wire rack to cool.
Contributed by Kathleen O'Grady - Published in Summer 2013 Newsletter.
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Raspberry Squares
1 box yellow cake mix
2 1/2 cups quick cooking oats
2 1/2 sticks butter
1 - 12 oz. jar seedless raspberry jam (or flavor of your choice)
In a large bowl, add cake mix with 2 1/2 cups of oats and stir in 1 1/2 sticks of melted butter. Pat down 3 cups of above mixture into a 9 x 13 baking dish that has been sprayed with oil and bake in 350° oven for 5 minutes. In a small bowl, add 12 oz. jar of jam with a tablespoon of water and mix until incorporated. Cover baked base with jam and smooth over entire crust. Cover with remainder of cake mix/oat mixture. Bake in 350° oven for 25 to 28 minutes. Remove, score and cut.
Published in Summer 2012 Newsletter
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Old Farmhouse Chutney Cheese Ball
2 - 8 oz. pkg. cream cheese
1/2 cup Stonewall Kitchen Old Farmhouse Chutney (sold at Roche Bros)
1/4 cup green onion, diced
1 clove garlic - crushed
Dash of salt
Dash of pepper
1/2 cup Colby cheese, shredded
1/2 cup Monterey Jack cheese shredded
1/2 cup chopped pecans
Mix together the cream cheese, Old Farmhouse Chutney, Scallion, garlic, salt and pepper. Fold in the Colby and Monterey Jack cheeses. Divide in half and wrap each half in plastic wrap and form a ball. Refrigerate. Before serving, roll in chopped pecans.
Contributed by Anne Ford - Published in Winter/Spring 2012 Newsletter
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˚.Swedish Apple Pie
2½ cups sliced apples
1 tsp. cinnamon
1 tsp. white sugar
1 cup white sugar
¾ cup melted butter
½ cup chopped pecans (optional)
1 cup flour
1 egg, lightly beaten
1 pinch salt
Contributed by Anne Ford- Published in Winter/Spring 2012 Newsletter
Preheat oven to 350°. Grease 9 inch pie pan with butter. Fill pan with sliced apples. Sprinkle with cinnamon and 1 tsp. sugar. In medium bowl, mix 1 cup sugar with ¾ cup melted butter. Stir in pecans, flour, egg and salt. Mix well and spread mixture over the apples. Bake in preheated oven for 50 minutes or until golden brown.
Contributed by Anne Ford - Published in Fall 2012 Newsletter
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Day Before Mashed Potatoes
2 1/2 lb. potatoes peeled, quartered and cooked
1 (3 oz) pkg. Cream Cheese
1/2 cup sour cream
2 tbsp. butter, or to taste
1/2 tsp. onion powder (or garlic)
Salt and pepper to taste
In a large bowl, mash or whip the potatoes.with the cream cheese, sour cream, butter, onion powder, salt and pepper until smooth (add a little milk if necessary). Transfer to a greased 1-1/2 qt baking dish. Bake now or refrigerate and bake next day. Bake uncovered at 350° F for 30 minutes or until heated through. Contributed by Anne Ford - Published in Fall 2011 Newsletter
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Mushroom Pinwheels
Makes 8 dozen. Bake at 400 for 15 minutes
5 tbsp. olive oil
18 oz. fresh mushrooms (your choice of variety), finely chopped
1 large onion, finely chopped (2 cups)
2 tbsp. all-purpose flour
1 1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. fresh lemon juice
1 1/2 pkg (17 1/4 oz. each) frozen puff pastry (3 sheets) thawed according to pkg. directions
i egg slightly beaten
1 tbsp. water
Step 1.
Melt butter in a large skillet over medium heat. Add mushrooms and onion,; cook stirring, 13 minutes or until liquid evaporates and mushrooms are tender. Stir in flour, thyme, salt, pepper and lemon juice. Cook stirring 2 minutes or until thickened. Cool
Step 2
Unfold 1 pastry sheet on lightly floured surface. Spread one third of mushroom mixture over pastry; roll up from each end toward the center. Repeat with remaining pastry and mushroom mixture. Cover; chill 1 hour
Step 3
Heat oven to 400°
Step 4
Cut chilled pastry crosswise into 1/4 inch thick slices, about 32 slices per roll. Place, cut side down, 1 inch apart on ungreased baking sheets. Stir egg and water in a small bowl. Brush slices with egg wash without letting wash drip down sides.
Step 5
Bake in 400° oven for 15 minutes or until golden. Serve warm.
Contributed by Marge Overholtz - Published in Spring 2010 Newsletter
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Cheese Cookies
2 pkg. Pillsbury Crescent Rolls
3/4 cup sugar
2 - 8 oz. pkg. cream cheese
1/2 tsp. vanilla
1 tsp. lemon juice
1 egg yolk (save the white to brush on top)
Open one package of the crescent rolls and roll on bottom of a greased 9 x 13 glass pan. Smooth and pinch perforated dough to make seamless. Mix all other ingredients with beater until smooth. Spoon filling mixture and spread over rolls evenly. Place the other package of dough on top of filling. Brush with egg white. Bake at 375 for 20 minutes. Refrigerate to cool.
Contributed by Evelyn Barker - Published in Summer 2009 Newsletter
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No Bake Pineapple Whipped Cream Cake
3 pkgs. Lady-fingers, not filled
1 pt. (2 cups) heavy cream
1 (8 oz.) pkg. cream cheese
1 (3 oz) pkg. cream cheese
3/4 cup sugar
1 (20 oz.) can Comstock pie filling
Separate ladyfingers into single layers. Line the sides and bottom of a 9 inch spring form pan with some of the ladyfingers, pressing them in firmly.
Whip the cream stiff. For best results, you will want to chill the mixing bowl and beaters for about 10 minutes in the freezer.
In another mixing bowl, beat together the sugar and cream cheese. It's best to warm the cream cheese to room temperature. Stir in a little of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream cheese.
Spread 1/3 of the cream cheese mixture on top of the ladyfingers. Then spread 1/4 of the pie filling. Add another layer of the ladyfingers, cream cheese mixture and pie filling. Add the rest of the ladyfingers, cream cheese and the remaining pie filling.
Chill over night in the refrigerator. Serves 12. Very light and OH sooooo good!
1 package crescent rolls in the tube
1 cup zucchini 1/4 inch slices
1 cup chopped onion
1/2 cup butter
1 teaspoon each basil, oregano, garlic powder
12 oz. grated mozzarella cheese
Line 9x13 pan with rolls. Sauté vegetables and herbs in butter.
Pour over rolls, top with cheese . Bake 350° for 20 min.
Enjoy!
Contributed by Sue Moore - Published in Winter/Spring 2014 Newsletter
********************************
Meringue Cookies
(Forgotten Cookies)
2 egg whites at room temperature
1/2 cup sugar
1 cup nuts, chopped
1 cup chocolate chip minis
1 tsp. vanilla
Preheat oven at 350º. Beat egg whites until fluffy - low speed then fast for some time. Add sugar until stiff peaks. Fold in nuts, chips, and vanilla. Drop by a teaspoon on ungreased baking sheet. Put in oven, shut off the temperature and leave in at least 4 hours or over night without opening.
Contributed by Carol Eaton - Published in Winter/Spring 2014 Newsletter
********************************
Cranberry-Apple Two-bite Pies
2 medium tart apples,
peeled, cored, and
finely chopped
1/2 c. dried cranberries,
finely chopped
4 tbsp. sugar
2 tsp. cinnamon
1 tbsp. plus 1 tsp. orange juice
1 (14.1 oz.) package
refrigerated pie crust
egg wash
(1 egg plus 2 tbsp. milk)
In medium bowl, stir together the first 5 ingredients. Set the mixture aside. Unroll one of the pie crusts and use a circular cookie cutter, or the rim of a cup to cut into 12 (2 3/4-inch )rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust. Heat the oven to 375˚.
Add a generous tbsp. of filling to each pie shell.
Gather the dough scraps and make lattice on the top of each pie or use tiny cookie cutters to make holiday shapes. Brush the tops of the pies with egg wash. Bake until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let cool.
Contributed by Pat Arcese - Published in Winter/Spring 2014 Newsletter
********************************
Cranberry Coleslaw
1 1/4 cups whole fresh cranberries, chopped
1/3 cup sugar
1 small bunch fresh broccoli, florets only
4 cups shredded red cabbage
1 cup coursely chopped walnuts or pecans
1/2 cup raisins
1 small onion, finely minced
Dressing
1 cup mayonnaise
1/3 cup sugar
2 tsp vinegar
Combine cranberries and sugar and mix. Add remaining ingredients, cover and refrigerate overnight. Optional: Just before serving, add 8 slices of cooked and crumbled bacon, or 1/4 to 1/3 cup baco-bits.
Contributed by Anna Barrow - Published in Winter/Spring 2014 Newsletter
********************************
Chicken Casserole
2 sleeves Ritz crackers, smashed
1 stick butter, melted
3 chicken breasts, cooked and cubed
1 (10.75-ounce) can cream of chicken soup
3/4 cup chicken broth
1 (8 –ounce ) sour cream
Preheat oven to 350°. Butter an 8-by-8 inch baking dish..
In a small bowl, mix together crackers and butter, spread half the mixture on the pan. Top with chicken.
In a separate bowl, combine the soup, broth and sour cream. Pour the mixture over the chicken, ensuring that the pieces are evenly coated. Cover with the remaining cracker mixture.
Bake for 40 minutes or until the casserole is hot and bubbly.
Contributed by Mary Rhys- Published in Fall 2013 Newsletter
********************************
Short Bread
1 lb. salt free butter, room temperature
1 cup sugar
4-5 cups flour
Use electric mixer to blend butter and sugar until creamy. Add 4 cups of flour a little at a time until blended. Blend part of a 5th cup until mixture is soft-not sticky.
On Counter top, kneed until flour is worked in. Shape in loaf shape, cut in half lengthwise in three sections giving you 6 portions. Have 6 round tins ready. Work the 6 portions in each pan, spreading from center to edges. Use a piece of wax paper under your fingers to smooth evenly. Flute outer edges with tines of fork and prick top with fork.
Bake at 350˚ about 12 minutes. Put three pans on lower rack until edges start to brown slightly. Move to upper rack to finish. Add other three pans to lower rack, then to upper.
While hot, cut into 12 equal pie shape pieces. Loosen and move to a wire rack to cool.
Contributed by Kathleen O'Grady - Published in Summer 2013 Newsletter.
********************************
Raspberry Squares
1 box yellow cake mix
2 1/2 cups quick cooking oats
2 1/2 sticks butter
1 - 12 oz. jar seedless raspberry jam (or flavor of your choice)
In a large bowl, add cake mix with 2 1/2 cups of oats and stir in 1 1/2 sticks of melted butter. Pat down 3 cups of above mixture into a 9 x 13 baking dish that has been sprayed with oil and bake in 350° oven for 5 minutes. In a small bowl, add 12 oz. jar of jam with a tablespoon of water and mix until incorporated. Cover baked base with jam and smooth over entire crust. Cover with remainder of cake mix/oat mixture. Bake in 350° oven for 25 to 28 minutes. Remove, score and cut.
Published in Summer 2012 Newsletter
********************************
Old Farmhouse Chutney Cheese Ball
2 - 8 oz. pkg. cream cheese
1/2 cup Stonewall Kitchen Old Farmhouse Chutney (sold at Roche Bros)
1/4 cup green onion, diced
1 clove garlic - crushed
Dash of salt
Dash of pepper
1/2 cup Colby cheese, shredded
1/2 cup Monterey Jack cheese shredded
1/2 cup chopped pecans
Mix together the cream cheese, Old Farmhouse Chutney, Scallion, garlic, salt and pepper. Fold in the Colby and Monterey Jack cheeses. Divide in half and wrap each half in plastic wrap and form a ball. Refrigerate. Before serving, roll in chopped pecans.
Contributed by Anne Ford - Published in Winter/Spring 2012 Newsletter
********************************
˚.Swedish Apple Pie
2½ cups sliced apples
1 tsp. cinnamon
1 tsp. white sugar
1 cup white sugar
¾ cup melted butter
½ cup chopped pecans (optional)
1 cup flour
1 egg, lightly beaten
1 pinch salt
Contributed by Anne Ford- Published in Winter/Spring 2012 Newsletter
Preheat oven to 350°. Grease 9 inch pie pan with butter. Fill pan with sliced apples. Sprinkle with cinnamon and 1 tsp. sugar. In medium bowl, mix 1 cup sugar with ¾ cup melted butter. Stir in pecans, flour, egg and salt. Mix well and spread mixture over the apples. Bake in preheated oven for 50 minutes or until golden brown.
Contributed by Anne Ford - Published in Fall 2012 Newsletter
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Day Before Mashed Potatoes
2 1/2 lb. potatoes peeled, quartered and cooked
1 (3 oz) pkg. Cream Cheese
1/2 cup sour cream
2 tbsp. butter, or to taste
1/2 tsp. onion powder (or garlic)
Salt and pepper to taste
In a large bowl, mash or whip the potatoes.with the cream cheese, sour cream, butter, onion powder, salt and pepper until smooth (add a little milk if necessary). Transfer to a greased 1-1/2 qt baking dish. Bake now or refrigerate and bake next day. Bake uncovered at 350° F for 30 minutes or until heated through. Contributed by Anne Ford - Published in Fall 2011 Newsletter
********************************
Mushroom Pinwheels
Makes 8 dozen. Bake at 400 for 15 minutes
5 tbsp. olive oil
18 oz. fresh mushrooms (your choice of variety), finely chopped
1 large onion, finely chopped (2 cups)
2 tbsp. all-purpose flour
1 1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. fresh lemon juice
1 1/2 pkg (17 1/4 oz. each) frozen puff pastry (3 sheets) thawed according to pkg. directions
i egg slightly beaten
1 tbsp. water
Step 1.
Melt butter in a large skillet over medium heat. Add mushrooms and onion,; cook stirring, 13 minutes or until liquid evaporates and mushrooms are tender. Stir in flour, thyme, salt, pepper and lemon juice. Cook stirring 2 minutes or until thickened. Cool
Step 2
Unfold 1 pastry sheet on lightly floured surface. Spread one third of mushroom mixture over pastry; roll up from each end toward the center. Repeat with remaining pastry and mushroom mixture. Cover; chill 1 hour
Step 3
Heat oven to 400°
Step 4
Cut chilled pastry crosswise into 1/4 inch thick slices, about 32 slices per roll. Place, cut side down, 1 inch apart on ungreased baking sheets. Stir egg and water in a small bowl. Brush slices with egg wash without letting wash drip down sides.
Step 5
Bake in 400° oven for 15 minutes or until golden. Serve warm.
Contributed by Marge Overholtz - Published in Spring 2010 Newsletter
********************************
Cheese Cookies
2 pkg. Pillsbury Crescent Rolls
3/4 cup sugar
2 - 8 oz. pkg. cream cheese
1/2 tsp. vanilla
1 tsp. lemon juice
1 egg yolk (save the white to brush on top)
Open one package of the crescent rolls and roll on bottom of a greased 9 x 13 glass pan. Smooth and pinch perforated dough to make seamless. Mix all other ingredients with beater until smooth. Spoon filling mixture and spread over rolls evenly. Place the other package of dough on top of filling. Brush with egg white. Bake at 375 for 20 minutes. Refrigerate to cool.
Contributed by Evelyn Barker - Published in Summer 2009 Newsletter
********************************
No Bake Pineapple Whipped Cream Cake
3 pkgs. Lady-fingers, not filled
1 pt. (2 cups) heavy cream
1 (8 oz.) pkg. cream cheese
1 (3 oz) pkg. cream cheese
3/4 cup sugar
1 (20 oz.) can Comstock pie filling
Separate ladyfingers into single layers. Line the sides and bottom of a 9 inch spring form pan with some of the ladyfingers, pressing them in firmly.
Whip the cream stiff. For best results, you will want to chill the mixing bowl and beaters for about 10 minutes in the freezer.
In another mixing bowl, beat together the sugar and cream cheese. It's best to warm the cream cheese to room temperature. Stir in a little of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream cheese.
Spread 1/3 of the cream cheese mixture on top of the ladyfingers. Then spread 1/4 of the pie filling. Add another layer of the ladyfingers, cream cheese mixture and pie filling. Add the rest of the ladyfingers, cream cheese and the remaining pie filling.
Chill over night in the refrigerator. Serves 12. Very light and OH sooooo good!