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Community Presbyterian Cookbook recipes 'best of best'

Last November I wrote a column featuring recipes from the Community Presbyterian Cookbook. With over 600 remarkably delicious and easy recipes featured in the book (yes, I personally counted them), my plan was to do another column sharing a few more. Well here they are, and I can tell you I can't personally wait to try a few more of them myself.

I started at the front of the cookbook and worked my way back, selecting recipes that I thought would have mass appeal. There are so many fantastic ones, that needless to say it was a very difficult task to pick and choose. When all was said and done, I had selected the following 'lucky 13' and had made it only to the desserts. That's a good thing, because a future column will start out where I left off and hit all the other categories left, including casseroles and meat, salads and soups, vegetables, and miscellaneous. So that means you'll have another great column of 'tried and true' recipes to look forward to from parishioners and friends of Community Presbyterian Church.

Actually, I have already kitchen tested a couple of the recipes and they have proven to be real winners. I made the Strawberry Julius for my little granddaughter and she loved it. The Beer Bread is also fantastic. It is so quick and easy. I've made it at least a half a dozen times, serving it fresh out of the oven with a variety of entrees, including fettuccini, clam chowder, etc. and it is absolutely scrumptious. My favorite way of eating it is with honey butter, which I simply prepare by mixing in a few drops of fresh honey with softened butter. On a side note, I served the beer bread with an entrée at a Christmas party and after hearing several times how delicious it was, presented each couple with a holiday colored Ziplock container filled with the ingredients, along with the recipe for making it, as a little Christmas gift. Everyone was thrilled. Just a side note: As I'm baking the beer bread, I brush the top with butter about 15 minutes before it is done baking, giving it a beautiful golden color.

I have also made the Rhubarb Cream Cake recipe and it is awesome, especially served warm, either topped with Cool Whip or ice cream. With fresh rhubarb season approaching, I can't wait to whip out another one.

For those of you whose interest is piqued by the sampling below and would love all the recipes, cookbooks are still available and can be purchased for $10 each by stopping at the church, located on the corner of 7th Ave. and Sheyenne St. Keep in mind, the cookbook also makes a great gift.

The cookbook was originally initiated by the Afternoon Circle as a way of financially promoting and supporting Project Open Door, a construction project completed at the church, making it more accessible to the congregation.

Until next time, from my house to yours, happy cooking!

Strawberry Julius

1 c. water

1 c. milk


1/3 cup powdered sugar

1 tsp. vanilla

8 to 10 ice cubes

Blend in blender.

Erica Matzke

Orange Julius

1 (6 oz.) can frozen orange juice

1 1/3 c. milk

2/3 c. water

¼ tsp. sugar

1 to 2 tsp. vanilla

6 to 8 ice cubes

Boots Misheski

Caramel Apple Dip

1 (14 oz.) pkg. caramels

20 large marshmallows

½ cup butter, melted

1/3 cup heavy whipping cream

Microwave caramels on high one minute. Add marshmallows, microwave for one minute, or until melted, stirring often. Whisk in butter and cream until combined. Refrigerate. Serve with apples.

Marj Meester

Cheese Dip

1 lb. hot Jimmy Dean sausage

1 lb. hamburger

2 lbs. Velveeta cheese

1 (16 oz.) jar salsa

1 can cream of mushroom soup

Cook sausage and hamburger. Drain. Heat all ingredients together in crockpot. Serve with tortilla chips. Awesome!

Dawn Larson

Easy Vegetable Dip

1 cup sour cream

½ cup mayonnaise

2 tsp. Good Seasons Italian Dressing Mix

Stir together well and chill. Serve with fresh vegetables.

Dixie Smith

Cereal Bars

½ cup margarine

1 ¼ cups chocolate chips

3 cups mini marshmallows

1 pkg. yellow cake mix (without pudding)

3 cups Cheerios

1 can sweetened condensed milk

Melt margarine in 10x15 pan. Sprinkle the dry cake mix over the melted margarine. Sprinkle the chocolate chips, marshmallows and Cheerios on top of dry cake mix. Dribble the sweetened condensed milk over the top of ingredients. Bake at 350 degrees for 25 minutes.

Vicki Piehl

Coconut Pecan Bars

1 cup butter

2 cups flour

¾ cup brown sugar

Cream together and mix well. Pat into 10 ½ x15-inch pan. Bake at 350 degrees for 10 to 12 minutes.


2 eggs

2 tbsp. flour

½ tsp. baking powder

1 cup white sugar

½ cup brown sugar

1 tsp. vanilla

¾ cup coconut

½ tsp. salt

½ cup chopped pecans

Spread over crust. Bake 20 to 25 minutes at 350 degrees. Frost with powdered sugar, lemon juice and cream.

Optional: Put pecans on top.

Marlys Martin

S'more Bars

1 brownie mix

Graham crackers (to line bottom of pan)

1 (16 oz.) pkg. miniature marshmallows

1 (12 oz.) pkg. chocolate chips

½ cup chopped walnuts

Line 9x13 inch pan with graham crackers. Leave whole. Mix brownies according to package instructions and pour over crackers. Bake five minutes longer than brownie mix calls for. Put marshmallows, chocolate chips and nuts in this order over the top. Return to oven long enough to soften marshmallows. Cool, cut and enjoy.

Jean Sheeley

The Best Chocolate Chip Cookies

1 cup brown sugar

¾ cup sugar

1 cup butter (not margarine)

2 eggs

¾ tsp. salt

¾ tsp. baking soda

3 cups flour

1 (2 oz.) package milk chocolate chips

Combine sugars, butter and eggs. Beat four minutes. Add salt, baking soda and flour. Mix thoroughly. Stir in chocolate chips and bake at 350 degrees for ten minutes on cookie sheet.

Cathy Birrenkott

Beer Bread

3 cups self-rising flour*

3 T. sugar

1 can beer

Preheat oven to 375 degrees. Use a 5x9x3 inch loaf pan. Combine all ingredients. Mix well. Bake one hour.

Note: *Substitute with three cups of all-purpose flour, 3 tsp. baking powder and 1 ½ tsp. salt.

Debbie Matzke

Quick Coffeecake

Combine 1 box yellow cake mix with three eggs. This makes a stiff batter. Add a 20-ounce can of apple pie filling. Spread in a 9x13 inch greased and floured cake pan.

Top with a mixture of:

1 1/3 cup brown sugar

1 tbsp. butter

1 tbsp. flour

1 tsp. cinnamon

1 c. chopped nuts

Bake 35 minutes at 350 degrees.

Brenda Bjorklund

Homemade Pancakes

1 1/4 cups flours

½ tsp. baking soda

½ tsp. salt

2 tbsp. oil

1 cup skim milk

1 tbsp. baking powder

1 tbsp. sugar

1 egg, beaten

Combine all ingredients in bowl. Mix well. Pour to desired size on nonstick skillet over medium burner setting. Flip when batter is bubbly. Yield: 8 to 10 pancakes

Taylor Birrenkott

Pockets-of-Lemon Cake

1 pkg. white cake mix

1 ¼ cup water

1/3 cup oil

4 egg whites

1 can lemon pie filling


1 can creamy lemon frosting

1 (8 oz.) carton Cool Whip

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix cake mix, water, oil and egg whites well. Spread in prepared pan. Drop the lemon pie filling by heaping teaspoonfuls evenly onto batter. Bake for 30 to 40 minutes, or until edges pull away from the pan and top is golden brown. Allow cake to completely cool. Frost with topping and chill. Store loosely covered in the refrigerator.

Variation: I have used just the Cool Whip and have flavored it with the zest of a fresh lemon for topping.

Uneva Dobrinz

Rhubarb Cream Cake

1 pkg. white or yellow cake mix

3 cups fresh rhubarb, cut in one inch pieces

1 cup sugar

2 cups whipping cream

Prepare cake mix as directed. Put in greased 9x13 inch pan. Arrange rhubarb evenly over top. Sprinkle on the sugar. Pour cream evenly over entire cake. Bake at 350 degrees for 40 to 50 minutes. A delicious custard forms at the bottom. Serve with Cool Whip.

Delores Horn