Below are some of the recipes that were shared during our “recipe exchange”. Our group tasted Iola Cadwallader’s recipe for homemade granola, courtesy of Lorrie Ludwig. We also enjoyed sharing favorite cookbooks, recipes, and cooking ideas.
Blueberry Muffins (courtesy of Mary Thury)
3 cups flour
4½ tsp. baking powder
½ tsp. baking soda
1¼ cups sugar
½ tsp. salt
1 cup butter
1¼ cups milk
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
1. Grease 12 big muffin cups.
2. Mix dry ingredients, and set aside.
2. Melt butter.
3. Add milk and eggs.
4. Add butter, milk, egg mixture to dry ingredients,
and mix lightly just until moistened.
5. Fold in blueberries and spoon into pan.
Bake @ 400°F for 25-30 minutes.
Iola’s Granola (courtesy of Iola Cadwallader/Lorrie Ludwick)
In large bowl, mix together:
9 cups oatmeal or 3 cups each: rye, wheat, and barley flakes
2 cups raw sunflower seeds
2 cups raw wheat germ
1 cup raw whole almonds
2 cups unprocessed wheat bran (I didn’t add this at all!)
½ cup whole wheat flour
½ cup packed brown sugar sprinkled over top
In 4 cup measure, mix & pour over dries:
1 ¼ cup canola oil (or less)
3/4 – 1 cup strained honey
¼/ cup (4 Tbsp.) vanilla
Stir well. Divide into 2 12×15 pans. Air dry 1 hr. in 250 degree oven, stirring every 20 min. After an hour, don’t stir again. Leave in oven (don’t stir or peak) Leave overnight. Add raisins or dried fruit, if desired.
*Sprinkle 3 Tbsp. cinnamon over dries, but don’t add vanilla.
*Try other flavors…
I didn’t have 2 12×15 pans, so I put some in a cookie sheet and some in a 9×12 pan. The low, flat pan allowed the granola to brown a little better.
Oatmeal Scones (courtesy of Mary Thury)
2 cups flour
½ cup sugar
1 tsp. salt
1 tsp. baking soda
3 cups oatmeal
1 cup butter, melted
1 cup sour cream
1. Sift together flour, sugar, salt, and baking soda.
2. Add oatmeal.
2. Stir in butter.
3. Add sour cream.
4. Roll out onto lightly floured board to 3/4 inch.
5. Cut into squares.
Bake until lightly browned @ 400°F for 25-30 minutes.
The Best Potato Soup Recipe Ever! (courtesy of Elaine VanderLinden)
2½ lbs. baby red potatoes,
sliced into small bite sized pieces
½ regular pkg. uncooked bacon, finely diced
1 medium onion, diced
¼ bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes
*Use one cup of the hot potato water to dissolve;
then use the cup of hot water in place of one of the
above cups of water.
1 tsp. salt
1 tsp. black pepper
¾ cup salter butter
¾ cup flour
¼ bunch freshly chopped parsley
1 cup whipping cream
fried bacon bits
chopped green onion
1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In saute pan, cook bacon until crisp.
4. Drain bacon fat.
5. Place on paper towel over plate to drain more.
6. Add onion and celery to bacon pan over
medium-high heat until celery is tender, about 5
7. To the large potato pan, add milk, water, bullion,
salt, and pepper.
8. Cook over medium-high heat until mixture is very
hot, about 8 minutes, stirring often. Do not let
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture
bubbles, stirring 2-3 minutes to make a roux
(thickener).* While constantly stirring the soup,
add roux slowly until soup is thick and creamy,
about 4 minutes.
12. Stir in parsley, reserved potatoes, and cream.
13. Garnish with cheese, bacon bits, onions, or
14. Serve hot.
*May need more thickener.