Friends of Library cookbooks are on sale for $5 at the circulation counter. The books are hardback & spiral-bound with 375 recipes, contributed by Library Friends, staff, patrons, and community members.
Recipes include: Breakfast Casserole, Italian Beef, Taco in a Bag, Blueberry Dump Cake, Apple Crisp, Maple Crescent Pull-Aparts, Cornbread, Never Fail Fudge, Kookie Cookies, to name a few.
Sample Recipes:
1 – 2 – 3 COOKIES contributed by Gwen Roe
1 c. butter or shortening
2 c. brown sugar
3 eggs
3 c. flour
1 tsp. soda
3 tsp. baking powder
salt and vanilla
Mix in order of recipe. May add chocolate chips or nuts or raisins or candied fruit. Drop on non-greased cookie sheet. Bake 350°F for 8 to 10 minutes, depending on size of amount dropped for cookies.
PEANUT BUTTER CHOCOLATE BARS contributed by Mike Warden
18.25 oz. yellow cake mix (without pudding)
1 c. creamy peanut butter
1 stick butter, melted
2 large eggs
12 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk
2 T. butter
1 c. grated coconut
1 c. chopped pecans
2 tsp. vanilla
Preheat oven to 325°F. Combine cake mix, peanut butter, melted butter, and eggs in large mixing bowl. Mix at low speed for 1 minute. Reserve 1 1/2 cups for topping. Press remaining mixture into ungreased 13 x 9 metal pan with fingertips until it covers bottom of pan. Set aside. Combine chocolate chips, condensed milk, and 2 T. butter in medium heavy saucepan over low heat. Stir and cook until chocolate is melted and mixture is smooth, 3-4 minutes. Remove from heat. Stir in coconut, pecans, and vanilla. Spread over crust. Bake 20-25 minutes. Cool.
ITALIAN BEEF contributed by Rosetta Shaffer
6 lbs. rump roast
2 T. red pepper
2 T. sweet basil
1 T. oregano
1 pkg onion soup mix
3 c. water
Mix red pepper, sweet basil, oregano, and onion soup mix together. Sprinkle over the rump roast in a large pan or electric cooker. Add water and cook covered for 4 hrs at 355° F.
