Praline Pumpkin Dessert
Vicki Rasmussen
(November 2014 Meeting)


Luscious Lemon Angel Roll
Joan Wilson
(July '99 Meeting)

Preheat oven to 350.
Cut an 18 inch long piece of parchment paper and press into the botton and up the sides of a jelly roll pan.
Prepare cake mix according to directions and pour batter over parchment paper spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
Remove from oven to a cooking rack. Sprinkle 1/2 cup of powdered suger over cake. Place another sheet of paper over cake and carefully turn cake out at once, remove paper from cooked side of cake, and roll up cake in new paper to form a jelly roll. Cool completely.
Unroll cake and transfer to a breadboard, disgard the paper.Spread the cake with preserve
Combine cream cheese and remaining powdered sugar in a bowl and mix well.
Zest one lemon and juice the lemon retaining 1 tablespoon of juice. Add zest and juice to cream cheese mixture, whisk in food colouring if desired. Fold in 1 cup of Cool whip and gently spread this mixture over the preserves to within 1 inch of edge; re-roll. Sprinke with additional powdered sugar.
Slice using a serrated bread knife and serve with custard and additional preserves and cool whip.


Boter Koek (Dutch Butter Bars)
Betty Verhoeven
(July '99 Meeting)

Cream butter and sugar. Add the egg. Slowly add the flour.
Press into a 9" springform pan and smooth out.
As a glaze, spread 1-2 Tbsp. of milk on top with your hand.
Bake at 350 degrees for 45 to 60 min.
When cooled, cut into small diamond-shaped pieces for serving.


Mini Cheesecakes
Sue Ballard

Top these tiny cheesecakes with whatever fruit strikes your fancy. The small size makes perfect party treats or light desserts.

Spray 10 muffin cups with nonstick coating. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among the muffin cups.

Bake in a 325 degree F. oven for 18 to 20 minutes or until set. Cool in pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from the muffin cups. Just before serving, top cheesecakes with fresh fruit.


Oatmeal Cake
Vicki Rasmussen

Mix water and oats, let set for 20 min while creaming butter, sugars, eggs, cinnamon vanill and salt. Add oatmeal mixture . Mix together flour and soda and add to batter. Bake in 9x13 pan at 350 for 30 min. Cool. Spread topping on cooled cake and broil for 3-5 minutes until brown.



Spanish Flan
Kathy Roessler
(July 2008 Meeting)

  1. Preheat oven to 350 degrees
  2. In a meduim saucepan over meduim-low heat, melt sugar until liquefied & golden in color. Carefully pour hot syrup into 9 inch round glass baking dish, turning the dish to evenly coat the bottom & sides of pan. (I warm the dish first & it makes it easier)
  3. In a large bowl, beat eggs & then beat in both milks & vanilla. Pour over sugar in dish & cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. (I used a water bath.) Let cool completely.
  5. To serve, invert on serving plate with edges after completely cooled.


Oreo Chocolate Chip Cheesecake Bars
Vicki Rasmussen
(June 2015 - Ladies Trip to Sally's)

1.         Preheat oven to 350 degrees. Spray an 11x7 inch baking pan with cooking spray and set aside.

2.         Crush Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of prepared baking pan.

3.         In a separate medium sized bowl, beat together cream cheese, sugar, egg, and vanilla with an electric mixer until nice and smooth. Spread over the top of Oreo crust.

4.         Remove cookie dough from package and use your hands to flatten small clumps to cover the cheesecake filling. Continue adding flattened pieces of cookie dough until the top is completely covered.

5.         Bake in preheated oven for 30-40 minutes, until top is set and edges are golden brown. Remove from oven and place on a wire rack to cool completely. Refrigerate for 2-3 hours before slicing to help bars set up completely.


Chewy Ginger Cookies
Kathy Roessler
(June 2015 - Ladies Trip to Sally's)

  • 2 1/2 c. flour
  • 1/2 t. ground cloves
  • 1 t. ground ginger
  • 1 t. cinnamon
  • 2 t. baking soda
  • 1/2 t. salt
  • 3/4 c. unsalted butter, softened
  • 1 c. sugar
  • 1/4 c. dark molasses
  • 1 egg
  • 3 1/2 oz. crystallized ginger chips
  • 1/2 c. coarse sugar

Preheat oven to 375. Cream, butter & sugar. Add egg & molasses. Stir dry ingredients together & add to creamed mix. Chill dough one hour. Form 1" balls & roll in coarse sugar. Place on parchment paper-lined cookie sheets. Bake 8-10 min. Remove while still soft. Let cool

The recipe is on the back of "The Ginger People" crystallized Ginger chips that I buy at Cost Plus World Market. If they aren't with the candy, look with the baking items. ENJOY...Love ME


Pumpkin Cookies
Cathy Hennig
(Sara's Recipe)

(October 2018 - Ladies Trip to Cathy's in Washington D.C.)

  • 1 c. sugar
  • 1 c. shortening
  • 1 c. pumpkin
  • 1 egg
  • 1 tsp. vanilla
  • 2 - 21/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt

Mix wet ingredients, then add dry ingredients.
Bake at 350 for 12 minutes.


  • 3 Tbs. butter
  • 3 Tbs. milk
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • Powdered sugar (enough for spreading consistency0

Add butter, milk, and brown sugar to saucepan and bring to boil.  Cook for 2 minutes.  Cool, add vanilla and enough powdered sugar to spread on cookies.