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HCRAG Member Recipes


Recipes - The Good Brownie; By Ellen DiClemente


How to Make It

  1. Preheat oven to 350
  2. Lightly spray 8” x 8” Pyrex baking dish
  3. Whisk all ingredients together until well blended and pour into baking dish
  4. Bake for 25 minutes
  5. Slightly cool
  6. Cut into squares with a sharp knife and remove from baking dish to cooling rack to finish cooling
  7. Put into a baggie (single layer) and freeze

** Optional: You can add ½ cup chopped fruit sweetened cranberries; or ½ cup chopped walnuts; or ¼ cup cocoa nibs


Recipes - All the Green Things Salad; by Debbie Walsh

ACTIVE TIME: 25 mins
TOTAL TIME: 25 mins

YIELD: Serves 8 (serving size: 1 cup)

This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.

Ingredients Nutriton Information

How to Make It
  1. Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
  2. Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.

Recipes – Barbara Lugg’s Bean Salad

We are again indebted to Barbara Lugg, one of the Guild’s favorite cooks, for providing us with the recipe for her Bean Salad.

Ingredients Preparation


Recipes – Juliana Kapusta’s Cinnamon Coffee Cake

Members who attended our January Retreat enjoyed Juliana’s healthy treat. We thank her for sharing her recipe.


Stir in:

Bake 25 minutes in a preheated 325 degree oven or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 20 minutes.

I figured it out to be about 80 calories if you cut this into 16 servings (approximately a 2 inch by 2 inch square) and use the sugar substitute. Enjoy!


Recipes – Kathy Kane’s Bread Pudding

Another favorite from our Holiday Luncheon was Kathy Kane’s Bread Pudding. We thank her for sharing the recipe.


Note: All measurements are estimated. I do not measure.


  1. Heat oven to 300
  2. Grease 12×12 pan
  3. In small bowl mix butter, brown sugar and dash cinnamon and set in refrigerator.
  4. In separate bowl mix evaporated milk, milk, eggs, dash salt, brown sugar, vanilla, cinnamon, and nutmeg.
  5. Line bottom of greased pan with potato rolls broken into pieces.
  6. Pour mixture all but 1/4 cup over bread let set about 15 minutes to be absorbed.
  7. Break cold butter brown sugar mixture and place on top of bread milk mixture.
  8. Poke down into mix then pour remaining milk mix over.
  9. Bake at 300 for about 30-45 min until knife comes out clean.

Great served warm for breakfast with maple syrup.
Addition option -- blueberries, chopped nuts or raisins


Recipes – Jane Anderson’s Cranberry Salad

The spread at our holiday luncheon was beyond belief! One of the favorite dishes was a Cranberry Salad prepared by Jane Anderson. We thank her for sharing her recipe with us. INGREDIENTS INSTRUCTIONS
  1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
  2. Drain any accumulated juices from the cranberries and reserve for another use, and then mix in the marshmallows and drained pineapple. Set aside.
  3. Whip the heavy cream in a large mixing bowl (using a stand mixer with the whisk attachment or hand held mixer) until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, about 3 to 5 minutes. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
  4. Refrigerate or freeze for about 2 hours. Right before serving, top with the pomegranate seeds.
NOTES -- This can be made ahead and stored in the fridge for 1-2 days. Serves: 8-10. Recipe from


Therese Shick’s Caramel Chip Chocolate Cookies (Hershey’s Kitchen)

Members who attended the November meeting enjoyed the homemade cookies prepared by Therese Shick. We thank her for sharing the recipe with us.

• 1 stick butter (softened)
• ¾ cup packed brown sugar
• ½ cup sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1 ½ cups flour
• ½ cup cocoa
• ½ tsp. baking soda
• ¼ tsp. salt
• 10 oz. package Sea Salt Caramel Chips

• Beat butter, sugars and vanilla until well blended.
• Add eggs and beat well.
• Stir together flour, cocoa, baking soda and salt.
• Gradually add to wet ingredients.
• Stir in caramel chips.
• Bake at 350 for 9-10 minutes.


Jane Anderson’s Pumpkin Whoopie Pies

Members who attended our October meeting were treated by Jane’s seasonal Pumpkin Whoopie Pies. We thank her for sharing the recipe with us.

Dough Ingredients
• 2 cups packed light brown sugar
• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Filling Ingredients
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar
• 3/4 cup shortening


  1. Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with silicone baking mats or parchment paper.
  2. Combine oil and brown sugar. Mix in the pumpkin, eggs, and vanilla and beat well. Add flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Mix well.
  3. Drop dough by tablespoon onto the prepared baking sheets. Use the back of a spoon to slightly flatten dough into circular shape. Note that the dough will pretty much retain its shape when baked, it does not spread.
  4. Bake at 350 degrees F for 10 to 12 minutes.
  5. Remove cookies from baking sheet and cool completely on a wire rack.
  6. To Make Whoopie Pie Filling: Beat together all filling ingredients until light and fluffy.
  7. To Assemble: Spread the flat side of one cookie with a spoonful of filling. Top with another cookie.


Bernadette Andrejco’s Jicama and Watermelon Salad-Bobby Flay

Bernadette Andrejco’s salad was a big hit at last year’s June luncheon. We thank her for sharing the recipe with the Guild.

• ½ fresh orange juice plus 1 teaspoon zest
• ¼ fresh lime juice plus 1 teaspoon zest
• 2 tablespoons honey
• 1 teaspoon pepper
• Kosher salt
• 1 medium to large jicama peeled and cut into matchbox pieces. I use a mandolin.
• 4 cups watermelon cut into 2 inch chunks
• 1/8 cup roughly torn mint leaves

• Wisk juices, honey, pepper, and salt in large bowl
• Add jicama, watermelon and mint
• Toss

Watermelons are still available so there is time to enjoy this special salad!


Linda Ehly’s Five-Layer Bars

Members who attended our rug school were treated to Linda’s Five-Layer Bars. She found the recipe in the October 12, 2011 issue of the Burlington County Times newspaper and it was part of the Cookies for Kids Cancer: Best Bake Sale Cookbook published by Willey in 2011.

• 8 tablespoons (1 stick) unsalted butter, melted
• 2 sleeves graham crackers, crushed
• 1 cup sweetened flaked coconut
• 2 cups semi-sweet chocolate chips
• 14-ounce can sweetened condensed milk ( I used Eagle brand)
• 2 cups pecans, lightly toasted and coarsely chopped (see note)

Note: To toast the nuts, heat oven 350 degrees. Place the nuts on dry baking sheet and bake until golden, 10 to 15 minutes

• Heat oven 350 degrees.
• Lightly coat a 9 x13 inch baking pan with butter or cooking spray.
• Line the pan with parchment paper, allow enough overhang on the long sides to lift the bars from the pan after baking.
• In large bowl, combine the butter and graham crackers.
• Transfer the mixture to the prepared pan and pat into an even layer to form the crust.
• Sprinkle coconut evenly over the crust.
• Sprinkle the chocolate chips over the coconut.
• Pour the condensed milk evenly over the chocolate chips.
• Sprinkle the pecans evenly over the condensed milk.
• Press the layers down lightly.
• Bake in 350 oven until lightly browned, about 30 minutes.
Set aside to cool completely, then cut into 24 bars.

A tasty recipe and easy to do! Thank you Linda!


Lydia Lewis’ Rhubarb Strawberry Muffins

Lydia has shared a special rhubarb recipe. Her timing is perfect since rhubarb is plentiful now!

• 1 3/4 cup flour
• 1/2 cup sugar
• 2 1/2 t baking powder
• 1/2 t salt
• 1 egg
• 3/4 milk
• 1/3 cup vegetable oil
• 1 cup chopped rhubarb
• Cinnamon sugar
• 1/2 cup fresh strawberries

• 400 degree oven
• Mix flour, sugar, powder & salt
• In separate bowl mix egg, milk and oil
• Stir into flour mixture
• With fork fold in fruit
• Butter muffin tins- fill cups 3/4 full sprinkle with cinnamon sugar
• Bake 20-25 min
• Cool on wire racks

Enjoy. Thank you, Lydia.


Barb Perry’s “Dump Cake”

One of the benefits of attending the Guild’s hooking retreats is the great snacks brought by the retreaters. Those attending the April retreat were treated with Barb Perry’s Dump Cake. We thank her for sharing her recipe.

• 2 cans Duncan Hines Comstock no sugar added apple pie filling
• 1 box yellow cake mix
• 1 stick butter

• Grease a 13 x 9" pan with light coating of butter
• Empty cans of apple pie filling in pan
• Sprinkle dry yellow cake mix over top of apples
• Thinly slice stick of butter and evenly place on top of dry cake mix
• Bake at 350 for 1 hr.


Mary Passerello’s Carrot Cake

Those who attended our March meeting were treated to Mary’s wonderful Carrot Cake with her special icing We thank her for sharing the recipe.

Cake Ingredients
• 1 Pillsbury Carrot Cake box mix
• 2 heaping tablespoons of sour cream

• Prepare as directed
• Add sour cream to the batter

Note: Any cake mix can be enhanced with the sour cream trick which makes the cake super moist

Icing Ingredients
• 5 Tablespoons of flour
• 1 cup of whole milk (2% can be used)
• 1 teaspoon of vanilla extract
• pinch of salt
• 1 cup of unsalted or salted butter
• 1 cup of granulated sugar

Note: This icing is called many things like Ermine Icing, Boiled Icing and Whip Cream Icing

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost pudding like.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy (about 5 minutes), scrape the sides of the bowl occasionally. Make sure all sugar crystals have dissolved.
• With mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

If you are frosting a double layer cake with frosting in the middle, double the recipe


Lois Grieves’ Coconut Blueberry Pie (by Joeann Nictakis)

Members who attended the Guild’s 2015 Rug Hooking School will remember the Coconut Blueberry Pie brought by Lois Grieves. It was a real hit! We are grateful to Lois for sharing her recipe.

Crust Ingredients
• 9 graham crackers, whole sheet
• ½ cup pecans
• 4 tablespoons sugar
• 5 tablespoons unsalted butter, melted

• 1 pint fresh blueberries
• 2 large eggs
• 1 teaspoon vanilla
• 1/3 cup sugar
• ½ cup heavy cram
• 1 cup sweetened flaked coconut

• Prepare crust by mixing all ingredients in a food processor
• Place berries in bottom of crust
• Whisk together remaining ingredients and pour over blueberries
• Bake for 45-50 minutes at 350 degrees.


Therese Shick’s Glazed Lemon Sugar Cookies (by Jessica Knott)

Therese’s cookies were a big hit at our December holiday luncheon. We thank her for sharing her recipe with us.

Ingredients (Cookies)
• ½ cup butter, softened
• ½ t. vanilla
• 1 egg
• 1 T. lemon zest
• 1 T. fresh lemon juice
• 1 ½ cups flour
• ¼ t. baking powder
• 1/8 t. baking soda
• ¼ t. salt

Ingredients (Glaze)
• 1 ½ T. water (I replaced with fresh lemon juice to give the glaze a little more flavor.)
• ¾ - 1 cup powder sugar

Preparation (Cookies)
• Pre heat oven to 350 degrees
• Cream butter and sugar together.
• Beat in vanilla, egg, lemon zest, and lemon juice.
• Add all dry ingredients
• Stir well to combine
• Form into one inch balls and roll in powdered sugar (I skipped rolling in the powdered sugar so the cookies would be less sweet).
• Bake for 9-11 minutes or until set and slightly cracked
• Cool.

Preparation (Glaze)
• Mix water (or lemon juice) with powdered sugar to desired consistency …drizzling type of icing.
• Drizzle over cooled cookies and allow to set.

Eat up!

Note: There is an easier version using a cake mix. Go to to search for that.


Teri Dabrowski’s Apple-Cheese Danish for a Crowd

We are grateful to Teri for sharing with us her Apple-Cheese recipe. We enjoyed this special treat at a recent Guild meeting.

• 2 eight oz. pkgs. of cream cheese at room temperature
• ½ cup sugar
• 1 large egg
• 2 tsp. vanilla
• 4 tubes (8oz.) refrigerated crescent roll dough
• 1 can apple pie filling, well drained
• Glaze: yolk of 1 egg beaten with 1 tsp. water

• Heat oven to 350.
• Lightly butter a 15 ½ x 10 ½ inch jelly roll pan (cookie sheet with sides).
• Mix first four ingredients until smooth in a medium bowl.
• Remove two tubes of crescent rolls -- unroll and place on pan to cover bottom.
• Warm in oven four minutes.
• Remove from oven and cool slightly.
• Spread cheese mixture over dough evenly to edges.
• Scatter apples evenly over cheese.
• Unroll and separate last two crescent dough triangles and line up atop apples.
• Brush triangles with egg glaze.
• Bake 30 minutes, cool, dust with confectioners’ sugar.



Jean Graham’s Quiche

Jean Graham is an accomplished cook as we saw from the tasty quiche she brought to our last picnic luncheon. We thank her for sharing the recipe with us.

• 9” pastry-lined pie plate
• 6-7 slices of bacon fried, drained and crumbled
• 4-5 eggs
• 1 c. heavy cream
• 1 c. 2% or higher milk
• 2 cups medium chopped onions
• 1 ¼ c. Parmesan or Romano cheese, grated
• Dash of Tabasco
• ¼ tsp. nutmeg
• ½ tsp. salt

• Pre-bake pastry pie plate for 5 minutes at 425 degrees
• Beat eggs with cream and milk
• Sauté onions in some bacon fat
• Sprinkle some cheese over pastry, about ¼ cup
• Spread onion, then crumbled bacon, then remaining cheeses in plate
• Pour egg mixture with seasonings over all. Optional – sprinkle nutmeg or paprika on top.
• Bake at 400 degrees for 15-20 minutes, reduce oven temperature to 375 degrees and bake another 10-15 minutes. (You may find you need to adjust temperatures for your oven.)



Lydia Lewis’ Refreshing Fiesta Dip

Lydia’s dip was a big hit at our June picnic meeting. Not only is it tasty, but easy to make as well. We thank Lydia for sharing her recipe with the Guild

• 1/4 cup white wine
• 1/4 cup sugar
• 1/4 cup canola oil
• 1/2 bunch scallions, chopped - I omit
• 3 oz. crumbled feta cheese - or more
• 1 can 11 oz. shoe peg corn
• 1 can 15 oz. black beans – drained

Mix and serve.


Barbara Lugg’s Fresh Peach Cobbler

Those attending our last rug hooking school were treated by Barbara’s fresh peach cobbler. She has graciously shared her recipe with us.

Ingredients (Pie Filling)
• 3 cups peaches
• 2 tbsp. flour
• 2/3 cups sugar (more or less)
• 1/2 tsp. cinnamon
• 2 tbsp. butter

Ingredients (Batter)
• 1 cup flour
• 2 tbsp. sugar
• 3 tbsp. milk
• 1/2 tsp. backing powder
• 1/3 cup oil
• 1 egg

Preparation (Pie Filling)
• Peel and slice peaches
• Arrange in buttered 7 or 9 inch pan
• Mix ingredients and sprinkle over peaches
• Dot with butter

Preparation (Batter)
• Whisk dry ingredients
• Add all at once oil, milk and egg
• Stir with fork to blend
• Drop by spoonful or spread over peaches

Bake at 350 degrees for 30 minutes until lightly brown. Great served warm with ice cream or whipped cream.


Susan Woodworth’s Corn Flake Cookies

Susan’s corn flake cookies are a Guild favorite. Her recipe is presented this month in memory of her passing.

• 1 cup sugar
• 1 cup (2 sticks) butter
• 1 tsp vanilla
• 1 1/2 cup flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 cup chopped pecans
• 2 cups corn flakes

• Cream butter, sugar and vanilla
• Sift flour, cream of tartar and baking soda together, gradually add to the butter/sugar mixture
• Add pecans and corn flakes
• Roll into tiny balls and place on greased cookie sheets
• Press down with fork
• Bake at 350 for 12 minutes
• Allow to cool slightly before removing from cookie sheets

Makes about 5 dozen


Bernadette Andrejco’s Blueberry Pie

Bernadette brought her special blueberry pie to the Guild’s Hunterdon County’s 300th Birthday Celebration and it was a big hit. We thank her for sharing the recipe with us.

• 5 cups Wymans frozen wild blueberries, thawed & drained, conserve 2 tbs. of juice
• ¾ cup sugar
• 2 tbs. flour
• 2 tbs. cornstarch
• ½ - tsp. cinnamon
• Favorite pie crust (I use Martha Stewart’s recipe, Pillsbury, or a better replacement for your own pie crust is Trader Joe’s frozen pie crusts.)

• Thaw blueberries in microwave on high or room temperature
• Drain and conserve 2 tbs. juice. Combine dry ingredients while adding juice.
• Place in pie crust
• Dab with a little butter and bake at 400 degrees for 40-50 minutes or until juice bubbles.



Hummingbird Cake

There were lots of recipe requests for Bernadette Andrejco’s Hummingbird Cake that she brought to a recent Guild event. We thank her for sharing it with us.

• 3 cups flour
• 1 tsp. soda
• 2 cups sugar
• 1 tsp. cinnamon
• 1 tsp. salt

• 1 ½ tsp. vanilla
• 1 eight oz. can crushed pineapple (do not drain)
• 3 eggs
• 2 cups diced bananas
• 1 cup chopped pecans, if desired
• 1 cup canola oil

• Preheat oven – 350 degrees
• Grease tube pan
• Stir dry ingredients and add pineapple, oil, eggs, bananas and pecans
• Mix by hand until just blended
• Bake 1 hour
• Serves 10-12

Look for Bernadette’s Blueberry Pie recipe next month! It is another Guild favorite


Barbara Lugg’s Butternut Squash Bake

Members often want Barbara Lugg’s recipes. She has graciously shared her recipe for the Butternut Squash Bake that she brought our holiday luncheon.

• 1 small butternut squash (peeled, seeded and cubed) -- 2 cups
• 1 egg lightly beaten
• ¼ cups crushed Saltines (8 crackers)
• 2 tbls. parmesan cheese (grated)
• 1 tbls. butter, melted
• ½ cup mayonnaise (note: do not use light or fat free mayonnaise)
• 1/2 chopped onion
• 1 teaspoon sugar
• Salt & pepper to taste

• Cook squash covered in water. Bring to boil, reduce heat.
• Simmer until very tender (20-25 minutes)
• Drain well, place in large bowl and mash
• In another bowl, combine mayonnaise, finely chopped onion, egg, sugar, salt and pepper.
• Add to squash – mix well
• Transfer to 1 quart baking dish
• Combine cracker crumbs, cheese and butter – sprinkle on top
• Bake uncovered at 350 degrees for 30-40 minutes. Top should be golden.


In honor of St. Patrick’s Day why not make some Irish Soda Bread? Below is just one of the many recipes available on the web. Why not try it? If not, ShopRrite has a really good version of their own.

Original recipe makes 1 9-inch round loaf
• 4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup butter, at room temperature
• 1 1/2 cups raisins
• 1 1/2 cups buttermilk, at room temperature
• 3 eggs, at room temperature

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
• Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.


Debbie Walsh’s Cabbage and Radish Salad with Peanut Dressing

Another favorite dish at our holiday luncheon was Debbie Walsh’s Cabbage and Radish Salad. She got the recipe from her local farm stand - Dreyer Farms – and believes they got it from

• 1 small green cabbage, finely chopped
• 1/2 head small red cabbage, finely chopped
• 1 medium daikon radish, cut into thin matchsticks
• 2 large carrots, cut into thin matchsticks
• 1 bunch red radishes (6-8), cut into thick half moons
• 1 bunch cilantro, diced
• 1 avocado, cut into 1/4 inch pieces

• 1/4 cup creamy peanut butter
• 1 tablespoon fresh minced ginger
• 1 garlic clove, minced
• 3-1/2 tablespoons rice wine vinegar
• 2-12 tablespoons Tamari sauce (or soy sauce)
• 1 tablespoon pure maple syrup (or honey)
• 1/4 cup water

Chop veggies (or buy chopped, bagged cabbage). Whisk dressing ingredients.
Taste, test and add as necessary
Drizzle salad with dressing and serve.


Joyce Combs’ Baked Pineapple Bread Pudding

As expected, the culinary skills of our members were on full display at our December holiday potluck luncheon. There were multiple requests for recipes. Joyce was the first to respond, so her Pineapple Bread Pudding is featured this month.

• 1/2 cup butter (I used less)
• 1 cup sugar (I used less)
• 4 eggs
• 4-6 cubed slices of bread
• 1 large can of crushed pineapple

The dish is easy to prepare:
• Beat butter and sugar together
• Add 4 eggs into the butter and sugar mixture and beat together
• Let sit
• In a 1 1/2 quart greased baking dish put cubed slices of bread.
• Add to the bread, the crushed pineapple, juice and all.
• Add egg mixture and mix together with spoon.
• Bake @ 325 for 1 hour.


Deb Lesher’s Spiced Pumpkin Dip

One of the special snacks brought to our 300th Hunterdon County Celebration was a Spiced Pumpkin Dip prepared by Deb Lesher. We are indebted to her for providing the recipe.

• 1 block cream cheese (8oz) softened
• 2 c confectioners’ sugar
• 15 oz. can solid pack pumpkin
• 1 T cinnamon
• 1 T pumpkin spice
• 1 t vanilla

The dip is easy to prepare:
• Cream the cream cheese and sugar together until smooth
• Gradually add pumpkin 
• Add spices and vanilla and whip till totally blended

This dip goes very well with ginger snaps, sliced apples/pears or anything dip-able!


Lydia Lewis’ Bean/Corn/Feta Dip

Our talented members responded to the call for snacks and treats needed for our 300th Hunterdon County Celebration. There were multiple requests for recipes. Lydia Lewis was the first to respond, so her recipe is presented this month.

• 1/4 cup sugar
• 1/4 cup white vinegar
• 1/4 cup canola oil
• 6 ozs crumbled feta cheese
• 1 can (11ozs) shoepeg corn - drained
• 1 can (15ozs) black beans - drained
• Serve with scoops
• If you like — 1/2 bunch of scallions chopped


Barbara Lugg’s Fruit Crisp
Those at our September meeting who were fortunate enough to sample Barbara Lugg’s Fruit Crisp enjoyed a real treat. We thank Barbara for sharing her Fruit Crisp recipe with us.

3-4 peaches ¼ cup & 1/8 cup flour
1 cup blueberries ¾ cup rolled oats
1 apple 5 tbls. butter
½ cup brown sugar ½ cup chopped walnuts (optional)
1 tsp. cinnamon

• Grease 8” baking dish
• Peel and slice peaches & apple
• Layer peach slices on the bottom
• Scatter apple slices next and add blueberries over all
• Combine sugar, cinnamon and 1/8 cup flour --- sprinkle over fruit
• Combine ¼ cup flour, 2 tbls. butter, brown sugar and oats
• Stir in 3 tbls melted butter
• Mix well and sprinkle over fruit
• Bake at 350 degrees for 40 minutes until lightly brown

Serve warm or cold.


Cranberry Orange Scones

Another favorite treat at the Spring Fling was Therese Shick’s Cranberry Orange Scones. We are grateful to her for sharing the recipe.

• 4 cups flour
• ¼ cup sugar (plus additional for sprinkling)
• 2 T. baking powder
• 2 t. kosher salt
• 1-2 T. grated orange peel
• 3 sticks cold unsalted butter, diced
• 4 eggs
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2T. water for wash
• sugar
• ½ cup powdered sugar
• 4 t. orange juice


1. Preheat oven to 400 degrees.
2. In an electric mixer, mix 4 cups of flour, ¼ cup sugar, baking powder, salt and orange zest.
3. Add the cold butter and mix on lowest speed until butter is the size of peas.
4. Combine eggs and cream, and with the mixer on low, slowly pour into the flour and butter mixture.
5. Mix until just blended, the dough will look lumpy.
6. Combine cranberries and ¼ cup flour and add to dough.
7. Mix just until blended.
8. Dump dough onto floured surface and knead into a ball. (I like to divide the dough in half and freeze one half for another time.)
9. Roll dough out into a rectangle that is about ¾ inch thick.
10. Cut small triangles of dough to create scones.
11. Place scones onto baking tray with sides that has been lined with parchment paper. (Midway through baking, some of the butter will have seeped out of the scones, but will bake back into them.)
12. Brush tops of scones with egg wash and sprinkle with sugar.
13. Bake for 18-25 minutes depending on how large you made your scones. The tops should just be lightly browned.
14. Cool scones for about 15 minutes and then whisk together powdered sugar and orange juice and drizzle over the scones.


Chocolate Fudge Cookies

Therese Shick’s Chocolate Fudge Cookies were a big hit at the Spring Fling. We thank her for sharing her recipe with us.


• 10 ounces bittersweet chocolate bars, chopped (I used Ghirardelli)
• 4 T. butter
• ¾ cup sugar
• 3 eggs
• 1 t. vanilla extract
• 1 t. instant coffee powder
• ¼ cup cocoa powder
• 1 cup flour
• ¼ t. baking powder
• ¼ t. salt
• 1 cup chocolate chips

Melt chopped bittersweet chocolate and butter in microwave and let cool to room temp. In electric mixer, beat sugar and eggs until pale yellow and thick, about 5 minutes.

In medium bowl, combine instant coffee, cocoa powder, flour, baking powder, and salt. Slowly add dry ingredients into mixer. Add vanilla and melted chocolate/butter to mixer on low until just blended together. Add one cup chocolate chips and mix to combine.

Cover bowl with plastic wrap and refrigerate for about an hour.

Preheat oven to 350 degrees.
Form dough into balls. I found the dough to be a little bit dry, so you will need to form the balls together. I also made the cookies on the small side because they are quite rich. Bake between 10-14 minutes. When cracks start to show, the cookies are done. Let them cool a bit on the cookie sheet and then on rack to cool completely.


Delicious Ice Cream Cake

Guild members were recently treated at a meeting to Janet Santaniello’s Absolutely Delicious Ice Cream Cake. We thank Janet for sharing her recipe which can also be found in Hooking & Cooking – Once Again, compiled by the Alice Beatty ATHA Chapter.


Line a square rectangle or square dish with plastic wrap and start layering following the order given above. Repeat until you have filled the dish and freeze. When well frozen wrap with plastic wrap and foil.

To serve lift the plastic wrap that lines the dish and remove cake to a serving plate.  Use more of the Cool Whip as icing and decorate top with more of the chocolate and caramel sauce plus a sprinkle of Skor bars crumbs. 

This cake can be made very small or very large by the size of the dish used to prepare the cake and for the number of people it is to serve.  A dessert loved by young and old alike and even the youngest in the family can help unwrap the sandwiches.  Simple and very easy.


Irish Soda Bread

In recognition of St. Patrick’s Day that will be celebrated on March 17, 2014, we are featuring Helen Nitzsche’s recipe for Irish Soda Bread. Give yourself a treat and enjoy it!

3 C. sifted flour
2/3 C. sugar
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 ¼ C. buttermilk
2 T. melted shortening
1 ½ C. currants or dark raisins

Helen’s recipe is one of the wonderful recipes found in the cookbook compiled by the Alice Beatty ATHA Chapter --Hooking & Cooking – Once Again. The cookbook is available to Guild members at the discounted price of $15 (normally $20). To order one just contact Janet Santaniello at 908-754-6787 or by email at


Red Velvet Raspberry Roulade

Our December Holiday Potluck Luncheon meeting is always a highlight of the year and a gastronomic treat. Lydia Lewis’ Red Velvet Raspberry Roulade was a standout and attracted much attention. Lydia has shared her recipe so that we can all enjoy it.

1 box angel food cake mix
2 egg whites
1/4 cup cocoa powder
2 Tbs. red food coloring
6 cups powdered sugar
1 pkg. cream cheese- at room temp
1 lemon zest end & juice
1 cup raspberries



Apple Cranberry Pie

Members who attended the November meeting had an opportunity to enjoy Barbara Lugg’s Apple Cranbury Pie. Someone commented that “It tastes as good as it looks!” We thank Barbara for sharing her recipe with us

Use 10” pie dish or square deep dish. Prepare pastry, your own or store bought.  Pastry recipe follows below.

1 ¾ cups fresh cranberries, halved
1 ¼ cups sugar
1 tbsp. maple syrup
¼ cup flour
6 large baking apples, peeled and sliced
3 tbsp. butter, cut in small pieces

Pastry for One Crust

1¼ cups flour
1 tsp. salt
¼ cup unsalted butter, chilled and cut into pieces
¼ cup shortening, chilled and cut into pieces
6-7 tbsp. water



Apple Cake

Teri Dabrowski’s Apple Cake was enjoyed by those at the November meeting. The full name of recipe is Game, Set & Match Apple Cake.  Teri has graciously shared her recipe with us.

Ingredients:                                        Topping:

3 c. flour                                          1 c. brown sugar
¼ t. salt                                           ¼ c. milk
3 eggs                                              1 stick of butter or margarine
1 ½ c. oil
3 c. chopped apples
2 t. vanilla
1 t. baking soda
1 t. cinnamon
2 c. sugar

When cake is done, mix together the topping ingredients and boil for 3 minutes
Pour this mixture over the cake while it is still warm.

Teri notes that she sometimes adds nuts to the ingredients.


Caramel Apple Blondie Pie
(From Southern Living Sept.2013)

Therese Shick brought her Caramel Apple Blondie Pie to the September meeting and before long it was gone.  Everyone wanted the recipe!  We thank Therese for sharing it with us.


Peel apples and cut into ¼ inch wedges.  Toss with 2T. flour and ½ cup brown sugar.  Melt ¼ cup butter in large skillet over med heat and add apple mixture.  Saute 15 minutes or until apples are tender.  Remove from heat and cool.

Meanwhile, heat oven to 350 degrees.  Melt remaining ¾ cup butter.  Stir together flour, baking powder, and salt in large bowl.  Add eggs, bourbon, ¾ cup melted butter, and remaining 1 ½ cups brown sugar.  Stir in pecans.

Fit piecrust into 10 inch cast iron skillet, and gently press up the sides.  Spoon 2/3 cooled apple mixture over bottom of piecrust, gently spreading apples into an even layer.  Spoon batter over apple mixture.  Top with remaining apples.

Place on lower rack in oven.  Bake for 70-80 minutes until toothpick comes out with a few crumbs.  Cool completely and drizzle with sauce if desired.

Apple Cider Caramel Sauce

1 cup apple cider
1 cup brown sugar
½ cup butter
¼ cup whipping cream

Cook cider in saucepan for about 10 minutes, stirring often.  Stir in remaining ingredients and bring to a boil, stirring constantly.  Once boiling, cook 2 minutes.  Remove from heat and cool.  (This will make too much, but it’s good over vanilla ice cream!)


Pineapple-Angel Food Cake

Carol Kindt’s “Pineapple-Angel Food Cake” was a big hit at our September meeting. She has shared her recipe with us.

Mix an angel food cake mix (The kind that only required water. Betty Crocker mix works the best.) as is, dry with a 20 oz. can of crushed pineapple in its own juiceStir these two ingredients together with a spoon and bake in an ungreased 9” x13” baking dish for 30 minutes at 350 degrees.  Serve with a dollop of cool whip or homemade whipped cream.


Hooker’s Chocolate Delight

One of the highlights our Guild’s Camp is enjoying the treats brought each day by our hospitality volunteers. Eleanor Dunker’s “Hooker’s Chocolate Delight” was a major hit and enjoyed by all. She has shared her recipe with us.

Ingredients (12 servings)


  1. Pour milk into a large bowl and add pudding mix.
  2. Whisk for about 2 minutes. 
  3. Let stand for 5 minutes
  4. Add the thawed Cool Whip gently
  5. Cut the pound cake into ½ inch cubes
  6. Layer half in a glass bowl (about 3 ½ quarts)
  7. Drizzle with half of the syrup and half of the crushed candy
  8. Layer on half of the pudding mix
  9. Repeat steps 6-8
  10. Refrigerate at least 1 hour

If you like chocolate, this recipe is for you. Thank you Eleanor!


Cracker Pudding
This month we dip into the wonderful Pennsylvania Dutch recipes provided at the ATHA Biennial held in Lancaster, PA in 2011.  Try something different!


While warming milk, beat egg yolks and sugar until frothy.  Add to hot milk and stir in crackers and coconut.  Remove from heat, cool until thick and add stiff beaten egg whites and vanilla. Serves 8.

Recipe contributed by Linda Shannon, ATHA Biennial Hospitality Committee.


Therese Shick’s Pecan Squares
(Barefoot Contessa)
Note: I halved the recipe because it makes a lot!

1 ¼ pounds unsalted butter at room temp
¾ cup sugar
3 extra large eggs
¾ t. vanilla
4 ½ cups flour
½ t. baking powder
¼ t. salt

1 pound unsalted butter
1 cup honey
3 cups brown sugar, packed
1 t. grated lemon zest
1 t. grated orange zest
¼ cup heavy cream
2 pounds pecans, coarsely chopped

Preheat oven to 350.

For the crust: Beat the butter and sugar in electric mixer until light, about three minutes. Add eggs and vanilla and mix well. Sift together flour, baking powder, and salt. Mix the dry ingredients into the batter on low speed until just combined. Press dough into ungreased 18x12x1 baking sheet, making an edge around the outside. (If you use this pan, put tin foil on bottom of oven because it can “cook over”. Because I halved the recipe, I used a 9x13 pan and didn’t have to worry about that.) The dough will be sticky, so sprinkle dough and hands with flour. Bake for about 15 minutes until the crust is set but not browned. Cool.

Topping: Combine butter, honey, brown sugar, and zests in large saucepan. Cook over low heat until the butter is melted. Raise heat and boil for about 3 minutes. Remove from heat and stir in the pecans and heavy cream. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25-30 minutes until set. Remove and cool. Cut into bars and dip half of bar into chocolate if desired.


Teri’s Taco Salad


• 1 lb. ground beef
• 2 tb. chili powder
• 1-2 tomatoes
• 1 head lettuce, chopped (mixed in at very last minute)
• 1 can kidney beans (drained)
• 1 medium onion, chopped
• 8 oz. sharp cheddar cheese, shredded
• 1 - 7oz.bag Doritos
• 1 large bottle Catalina dressing

1. Brown beef w/chili powder, Drain and cool.
2. Mix together res of ingredients. Add ground beef. Refrigerate
3. Just before serving, crush Doritos and mix together.

Thank you Therese and Teri for sharing your recipes.


Shrimp/Crab Cocktail Sauce
One of the special dishes at our Holiday Luncheon was a plate of shrimp with a tasty cocktail sauce. Barbara Boyko has provided us with her recipe for her Shrimp/Crab Cocktail Sauce which she notes “has evolved over the years”.


Barbara says “There is no one way to make it.  Make it the way you like it – hot or mild, spicy or not too spicy. Play with it until you get what you want.”  Thank you Barbara!


Cranberry Coffee Cake
One of the added benefits to attending the Guild’s annual hooking retreat is being able to sample the wonderful treats and snacks brought by participants. Those who came early Saturday morning were treated by Gisele Meader’s Cranberry Coffee Cake.  It was gone by the time the late comers arrived, so Gisele was good enough to share her recipe with us.


½ C butter (1stick) softened     
2 C flour
1C sugar                                      
½ t – salt           
2 eggs                                                     
1 C sour cream
1 t – baking powder                          
1 t – almond extract
1 t – baking soda                          
6 oz. Fresh/frozen cranberries (about ½ bag)
 ½ C chopped walnuts

  1. Measure flour, salt, baking soda and baking powder and set aside.
  2. Cream butter and sugar, add eggs.
  3. Add almond extract.
  4. Alternate sour cream and dry mixture. 
  5. Add cranberries and walnuts. 
  6. Place batter in greased tub pan and bake for 50 minutes at 350’.
  7. Done when toothpick comes out clean. 
  8. Cool in pan for 10 minutes. 

Thank you Gisele!


We enjoyed seeing Eileen Mahler at our holiday luncheon.  Her Pineapple Bread was a big hit and we are grateful for her sharing the recipe with us.



Whenever Lynda Kling brings her coconut pie to a meeting, there are multiple requests for the recipe.  We thank her for sharing it with us.


1)  Combine milk, sugar, Bisquik, eggs, butter, and vanilla in blender. Cover and blend on    low speed for three minutes.
2) Pour into greased 9” pie plate. Let stand for five minutes, and then sprinkle with the coconut.
3) Make at 350 degrees for 40 minutes. Serve warm or cool


Everyone enjoyed Joan Shymko’s Zucchini Appetizers that she brought to the last meeting.  We thank her for sharing her recipe.

Ingredients: (Makes four dozen)


Serve warm or at room temperature if freshly baked. Works well to reheat before serving. Make a double batch - freezes well.


The cookies that Susan Woodworth brought to camp were the hit of the week. Susan recalls that her mother always called them “Wausau Wonders”. We thank Susan for sharing the recipe.

Ingredients (makes 5 dozen)


Bake at 350 for 12 minutes

Allow to cool slightly before removing from cookie sheet, otherwise they will break when transferred to cooling rack.


Espresso and Chocolate Swirl Cheesecake
made by Amy Korengut, was a big hit at a recent Guild meeting. Amy has shared her recipe with us. From Bon Appétit, March 1991

Yield: Serves 10

1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled

2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature (Amy used 1/3 less fat cream cheese)
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

For crust:
Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.

For filling:
In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve. © Condé Nast Digital, Inc. All rights reserved.


Iced Cranberry Orange Cookies

Iced Cranberry Orange Cookies baked by Jean Laurence were a big hit at a recent meeting. Thanks to Jean we can share her recipe.

These festive and delicious orange drop cookies are flavored with orange juice concentrate and filled with plump dried cranberries.




For icing, combine confectioners sugar with the melted butter and 3 tablespoons of orange juice concentrate. Add more juice, as needed to make a spreadable mixture. Spread a little of the icing on hot cookies. Makes about 4 to 5 dozen drop cookies.


By Ann Mc Carthy

Kathy Donovan’s Italian Love Cake was a big hit when she brought it to one of our recent meeting.  Many members requested the recipe and Kathy was good enough to share it with us.


1 Box deep chocolate cake mix
1 (8-oz) container Cool Whip
2 lbs ricotta cheese           
1 (4-oz) pkg. instant chocolate pudding
¾ cup sugar                 
4 eggs           
1 cup milk
1 tsp. vanilla extract

Prepare the cake mix using the box directions.  Pour into a greased 9 x 13 inch pan.  Mix the cheese, sugar, eggs and vanilla.  Pour this over the cake.  Bake 1 hour at 3500.  When cool, ice the cake with the chocolate pudding prepared with milk and blended with Cool /Whip.  Refrigerate overnight.


Mutti’s Apple Sauce Cake
Cindy Boults

Now the trick is the apple sauce...I use well seasoned sauce or apple butter. Thankfully Social Teas are still with us! My Grandmutter (German) made this quickie dessert.


Blueberry & Peach Pie (Joan Shymko)

This was a blueberry pie filling and a fresh peach pie filling topped with a regular crumb topping. I made and froze batches of the peach filling this fall when I found some great peaches that actually ripened nicely.

Ingredients & Directions:

10 cups (as in 3 lb bag Wyler's from BJ's) frozen wild blueberries, defrosted.

Juice of a lemon

Mix and stir into berries: 3 tbsp each flour and cornstarch and 1/2 cup sugar

Cook this until thickened. Easiest way is to microwave about 3 min. then stir, repeating until just starting to thicken. Time will vary depending on how frozen berries are. You can start with frozen berries.

5-6 cups sliced peaches, 1-2 tbsp. lemon juice, 1/3 to 1/2 cup sugar mixed with 1/4 cup cornstarch

Cook until thickened. The reason for using thickened fillings is so that when you spoon them in alternate piles in the baking dish (9x13), they will remain somewhat separated. Also, the blueberries are very runny so the topping just sinks otherwise.

Make crumbs with fingers or food processor of 3/4 c sugar, 3/4 cup flour, !//3 cup chilled butter, 1/2tsp cinnamon, 1/2 tsp nutmeg.

Add a little more flour or butter if mixture is too sticky or too dry to make crumbs. I used about 1 1/2 half times this recipe this time.

Bake at anywhere from 325 to 375 degrees depending on whatever else you have in the oven or until crumbs have started to brown a little. I think I baked it at 375 for about 1/2 hour.

I use less sugar in the toppings especially if I am serving this with ice cream or yogurt with fruit. Made it more festive once by serving it with raspberry sherbet and fresh raspberry garnish, sprig of mint.


Wild Rice Salad — Patty Mahaffey (shared by fellow rug hooker Deborah Jones)

This dish is even better when dressed a day ahead; cover and refrigerate, then bring to room temperature and garnish with almonds before serving.

Ingredients (Serves 8)
• 2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
• 1 tablespoon unsalted butter
• 1 red apple, cored and cut into 1/4-inch dice
• Pinch of ground cloves
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut into 1/4-inch dice
• 1 celery stalk, cut into 1/4-inch dice
• 1 small carrot, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1/4 cup dried currants
• Coarse salt and freshly ground pepper
• 2 tablespoons apple-cider vinegar
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 1/2 cup slivered almonds, toasted


  1. Place cooked rice in a medium bowl. Melt butter in a medium skillet. Sauté apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
  2. In same skillet, heat 1 tablespoon oil over medium. Sauté onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
  3. Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

Hint: Toasting the almonds enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool (or just lightly sauté them on top of the stove).

Thank you Joan and Patty for sharing your recipes!


Ellen DiClemente

Ingredients (serves six):

2 tablespoons unsalted butter, plus more for baking dish
½ small yellow onion, diced small (1/2 cup)
1 jalapeno, diced small
Coarse salt and ground pepper
2 cups whole milk
2 cups frozen corn kernels, thawed
½ cup yellow cornmeal
4 large eggs, yolks and whites separated

Preheat oven to 375. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.

In a large bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture, and then pour into baking dish. Bake spoon bread until browned on top and set in the middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.

Content for class "dashed" Goes Here

Kathy Donovan (from Kathy's friend Ann McCarthy)


1 Box deep chocolate cake mix           
1 (8-oz) container Cool Whip
2 lbs ricotta cheese           
1 (4-oz) pkg. instant chocolate pudding
¾ cup sugar                 
4 eggs           
1 cup milk
1 tsp. vanilla extract

Prepare the cake mix using the box directions.  Pour into a greased 9 x 13 inch pan.  Mix the cheese, sugar, eggs and vanilla.  Pour this over the cake.  Bake 1 hour at 3500.  When cool, ice the cake with the chocolate pudding prepared with milk and blended with Cool Whip.  Refrigerate overnight.


Chicken Pot Pie

Here is a Pennsylvania Dutch recipe for Chicken Pot Pie that was shared by the ATHA Biennial Hospitality Committee.


3 lb whole chicken
Water to cover chicken
5 carrots
1 Tbsp parsley
6 ears fresh corn (or frozen corn)
2 cans chicken broth
3-4 celery stalks
1 large onion
 5 potatoes

Place chicken, chicken broth, and water to cover chicken into a pot
Dice the celery, carrots, and large onion – add to pot
Salt and pepper to taste
Add a tablespoon of parsley
Cook chicken for approximately an hour
Remove chicken from pot and let cool
Pull the meat off the bones and breast – set aside
Peel and quarter five potatoes – add to the broth

Pot Pie Dough Ingredients:

2 cups of flour
Enough broth to form dough ball (or use Bot Boi Pennsylvania Dutch Squares)

Roll out dough on a floured board or counter top and cut into squares. (The dough will have particles of celery, parsley, onions and carrots in it that makes for good tasting.)
Drop the dough squares into the boiling broth and cook for about 30 minutes or until the dough is thoroughly cooked through.

This home made dough will be thicker than store bought Bot Boi, but the early Pennsylvania Dutch families loved it this way.


Jewish Coffee Cake

Therese Shick not only produces fabulous hooked rugs (Did you see her Giraffe and
Orangutan rugs at the last meeting? Wow!) but bakes wonderful treats for our meetings.  By popular demand she has provided the recipe for her Jewish Coffee Cake that she brought to the October meeting.  Therese obtained the recipe from her good quilting friend Liz.


Put all dry ingredients in mixer bowl.  Add softened butter and mix to combine.  Then add sour cream, vanilla and eggs, beating after each.  Beat for 2 minutes.


Mix the topping together.  Add about ½ of the topping to the batter (then sprinkle the rest on top).  Grease and flour baking pan(s).  The original recipe calls for one 11 x 14 pan.  I used two 8 x 11 pans.  This way I can freeze one if I want to.  Or you could just cut the recipe in half and make one.  It makes a lot!

Bake at 350° for 45-55 minutes or until toothpick comes out clean.

Thank you Therese!


Banana Buttermilk bread

Cheryl Halliday donated a delicious loaf of Banana Buttermilk bread for a raffle item at the May meeting. She now shares her recipe with us.

For two pound loaf

Add ingredients to the machine according to the manufacturer's directions.  Select the basic white bread cycle. For the 2 pound loaf, the bread machine must have a capacity of 12 cups or more.

Recipe from "Better Homes and Gardens, Best Bread Machine Recipes"


Fluffy Pumpkin Cheesecake Pie

Deanna Kinney provided a real treat at a recent Guild meeting with her Fluffy Pumpkin Cheesecake Pie. We thank her for sharing the recipe.


* may substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon 
  ground cloves in place of pumpkin pie spice.

In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
Add sugar and spice. Beat until combined.

Add eggs, one at a time. Stir in pumpkin.

Pour into crust.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool 1 hour on wire rack. Refrigerate at least 3 hours. Store in refrigerator.
Note: You may soften cream cheese in the microwave at high for 15 to 20 seconds.


Coconut, Oatmeal, Chocolate Chip, Walnut, Raisin Cookies

Gail Ferdinando’s Coconut, Oatmeal, Chocolate Chip, Walnut, Raisin Cookies was one of the popular treats enjoyed by those at our January retreat. Gail has kindly shared her recipe.

Heat oven to 375

• 2 cups brown sugar
• 2 cups white sugar
• 1 3/4 cups butter
• 2 tsp vanilla
• 4 eggs

Then Blend in:

• 3 cups flour
• 3 cups oatmeal
• 2 cups coconut
• 2 tsp salt
• 2 tsp baking soda

Add 1-2 cups of each of the following: chocolate chips, walnuts, raisins (or any
combination desired, all are optional) Bake as big or small as desired for 10-12 minutes until lightly browned (the darker the crunchier) Makes a huge batch, but they freeze really well....enjoy!


Glazed Pecans

Gail Ferdinando’s Glazed Pecans was one of the popular treats enjoyed by those at our January retreat. Gail has kindly shared her recipe.

Heat oven to 350


Beat egg whites until stiff. Mix in sugar and salt. Fold in nuts. Melt butter in pan in oven. When melted, mix in nut mix. Cook approximately 40 minutes, stirring every 10 minutes.

Bet you cannot eat just one!


Dutch Almond Squares

Those attending the Guild’s retreat enjoyed a variety of delicious treats made especially for the weekend. In response to requests for the recipes, we begin this month with Dutch Almond Squares prepared by Amy Korengut. The recipe originally came from Sally Livingston a fellow hooker from Glen Rock, NJ.

Mix with your hands:

Spread in a 9 x 13” glass baking dish.  Bake 10 minutes at 400. Cool 15 minutes.

Mix well with hands and set aside:

Beat together until foamy (not stiff):

Add almond paste; mixture will be lumpy.  Spread over baked crust.  Sprinkle with 1 c sliced almonds (more if you like).  Bake 30 minutes at 325

I used my hands because a fork was just too difficult.— Amy Korengut


Cranberry Mousse

Everyone liked the Cranberry Mousse that Deanna Kinney brought to the October meeting.  We thank her for sharing the recipe.



Yield: 16-20 servings


Cranberry-Pistachio Biscotti

We thank Debbie Walsh for sharing her popular Cranberry-Pistachio Biscotti recipe.



Fruit with Cookie Crumble Topping

The dessert that Therese Shick brought to the last meeting was a huge success— Therese credits member Jeannine Happe for the recipe.  We thank Jeannine for sharing it and Therese for preparing it.

Place fruit in ovenproof dish and toss with brown sugar.  Set aside while preparing cookie topping.  Preheat oven to 400°.  In large mixing bowl combine butter, sugar, salt and flavorings.  Beat to creamy consistency.  Stir in flour and beat on low speed until just combined.  Fold in almonds by hand.  Crumble the topping over the fruit.  Bake about 30 minutes or until just browned and bubbly.

Notes:  Recipe is originally from Jeannine Happe.  She always doubles the cookie topping, as did I.  (The above amounts for the cookie topping aren’t doubled).  And you can change pecans for the almonds and maple extract for the almond extract if you want more of a fall dessert. 


Cold Sesame Soba Noodles Recipe

Jana Laidlaw Shares Her Husband’s Cold Sesame Soba Noodles Recipe — Several members requested the recipe for the noodle dish brought to the June picnic meeting by Jana Laidlaw.  The recipe is actually her husband’s and is shared below.

“My dish is a modified version of Tyler Florence's recipe for Cold Sesame Noodles from the show Food 911, episode “Chinese Spare Ribs,” as posted on the Food Network's website. In the spirit of avoiding infringement of intellectual property rights the following recipe is Tyler's except for a couple of substitutions, additions, and omissions; mine is procedurally the same.”

Ingredients Procedure:

Cook the noodles in unsalted boiling water until tender, about 4-5 minutes or as dictated by its packaging. Drain and immediately rinse thoroughly with cold water. Again drain the noodles really well and transfer to a wide bowl; toss with the sesame oil to prevent sticking.

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chosen spicy ingredient. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, rice vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out.
Toss the noodles with the peanut sauce until well coated. Mix in assorted meat and vegetables; garnish with the sesame seeds. Serve at room temperature or chilled.


Strawberry-Rhubarb Cobbler Recipe

Therese Shick’s Strawberry-Rhubarb Cobbler Recipe — You could tell that it was good because it did not last long! The strawberry-rhubarb cobbler that Therese Shick brought to the May meeting was gone in no time.  Several members wanted the recipe and we thank Therese for sharing it with us.

Preheat oven to 375°.  Zest orange and divide in half.  Juice orange and set aside.  In large bowl, with ½ of zest, combine strawberries, rhubarb and sugar until well mixed.  To orange juice add cornstarch, and mix until well combined.  Add orange juice mixture to the fruit mix and toss until well combined.  Pour into 9 inch glass or ceramic pie plate and spread evenly.

In another bowl, combine the other ½ zest, oats, brown sugar, flour and pinch of salt.  With pastry blender or fingers, blend in butter until it forms coarse crumbs. 

Sprinkle oat mixture evenly over fruit mixture.  Place pie plate in cookie sheet to catch any drips.  Bake about 45 minutes or until topping is lightly golden.  Cool until filling is set but still slightly warm.

Eat as is, or with a scoop of vanilla ice cream



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