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    1    cup quick-cooking oats
    1    cup buttermilk
    1    egg, beaten
    ½    cup brown sugar
    ¼    cup canola oil
    1    cup all-purpose flour
    1    tsp. baking powder
    ½    tsp. baking soda
    ½    tsp. salt
    1    tsp. cinnamon
    ½    cup apple, diced, not peeled
        Optional cinnamon-sugar topping

Preheat oven to 400 degrees. Mix oats and buttermilk in a large bowl and allow to stand for 15 minutes. Add beaten egg, brown sugar and oil to oat mixture. In a separate bowl, mix flour, baking powder, soda, salt and cinnamon. Add dry ingredients to the wet ingredients and mix just until combined (overmixing may result in lower-quality muffins with peaked tops and tunnels). Gently stir in apple. Fill muffin liners or greased muffin cups about two-third full of batter. Sprinkle with cinnamon-sugar topping (1 T. sugar and ¼ tsp. cinnamon). Bake regular muffins for 15 to 18 minutes, or 20 to 23 minutes for jumbo muffins, until lightly browned and a toothpick comes out clean.

NOTES: If you don’t have quick-cooking oats, pulse rolled oats in a food processor, about five or six times, until oats are chopped smaller and reach the consistency of quick-cooking oats. Buttermilk can be made simply by combining 1 cup milk with 1 T. white vinegar and letting it stand for five minutes.

RECIPE by Julie Garden-Robinson, NDSU Extension



These cookies were family favorites, made for the Christmas holidays.

    1    cup lard
    1    cup sugar
    1    cup honey
    ½    cup molasses
    1    cup coffee, cooled
    1½    tsp. anise
    3    eggs, beaten
    3    tsp. baking soda
    1    tsp. nutmeg
    1    tsp. salt
    1    tsp. cinnamon
    1    tsp. allspice
    ½    tsp. black pepper
        Flour to make a soft dough, about 7 cups

Cream lard and sugar together. Mix in honey, molasses, coffee and anise. Beat in eggs. Combine dry ingredients and gradually add to wet mixture. Add additional flour, as needed, to create a soft cookie dough. Chill overnight. Shape into small balls. Bake at 375 degrees for 8-12 minutes. Cool on wire rack. Dust with powdered sugar.

NOTES: We checked the cookies at the 8-minute mark and found that 11 minutes was the appropriate baking time for our batch. We halved this recipe and still had PLENTY of dough. We’ve been told by reliable, local German-Russian sources that these cookies and dough freeze well, for up to a year.

RECIPE by Joyce Giedt and Jane (Giedt) Kirby, from their mother, Mrs. William C. (LaVerne) Geidt, McIntosh County, as published in “Gutes Essen: Good Eating in German-Russian Country”



Aunt Alice made these with her grandchildren every Christmas.

    1    T. baking ammonia
    ½    cup regular or sour milk
    1½    cups sugar
    ½    cup soft butter
    3    eggs
    ½    tsp. vanilla
    ½    cup. sour cream
    5½    cups flour
        Powdered sugar frosting, colored sugar or coconut, for topping

Dissolve ammonia in milk. Cream butter and sugar. Beat in eggs, then vanilla, sour cream and milk mixture. Mix in flour. Let dough set overnight in a cool place. Roll dough to ½-inch thickness on heavily floured board. Bake at 350 degrees for 10 minutes. While still warm, frost with powdered sugar frosting and sprinkle with colored sugar or coconut.

NOTE: Aunt Alice would remind you that Mr. Clean is not a substitute for ammonia in this recipe. Baking ammonia was used as the primary leavening agent in baked goods before the advent of baking soda and baking powder. If a recipe calls for the ingredient, you know it’s an old one. While the smell is strong during the baking process (don’t take a whiff when you first open your oven door!), the odor bakes out of the finished cookies. The result? A deliciously light, puffed cookie with the perfect texture. Baking ammonia can be purchased at some specialty stores or online.

RECIPE by Sue (Kaseman) Balcom, from her aunt, Alice (Wanner) Kaseman, as published in “Gutes Essen: Good Eating in German-Russian Country”



    1½    cups brown sugar
    1    cup shortening
    2    eggs
    ¾    cup molasses
    1    cup sour milk
    2    tsp. cream of tarter
    4    tsp. baking soda
    1    T. ginger
    1    tsp. cinnamon
    5    cups flour

    1    package Knox gelatin
    ¾    cup cold water
    ¾    cup sugar
        Pinch of salt
    ¾    cup powdered sugar
    ¾    tsp. baking powder
    1    tsp. vanilla
        Sprinkles, optional

Cream sugar and shortening. Beat in eggs, molasses and milk. Combine dry ingredients and gradually add to wet mixture. Chill 2 hours or more. Roll on lightly floured surface and cut with cookie cutters (or an empty SPAM can, like Grandma used to do it). Bake at 350 degrees until center is set, about 8-10 minutes. Cool on wire racks.

For frosting, dissolve gelatin in cold water using saucepan. Add sugar and salt. Bring to a boil, then simmer for 10 minutes, stirring constantly. While hot, pour mixture over powdered sugar in a large bowl and beat until foamy. Add baking powder and vanilla. Continue beating until stiff (this may take some time). Work swiftly to spread frosting over cookies. Top with sprinkles, if desired.

NOTE: You can sour milk by adding 1 tsp. vinegar to 1 cup milk and set at room temperature while you assemble other ingredients.

RECIPE by Barbara (Reis) Wald, Logan County, as published in “Gutes Essen: Good Eating in German-Russian Country”



    ¾    cup milk of choice
    ½    tsp. cinnamon
           Pinch of nutmeg
           Pinch of salt, optional
¼-½    tsp. ProBiotein, optional
    ½    tsp. vanilla or almond extract
    ½    cup rolled oats
    2    T. shredded carrots
    1    T. coconut, optional
    1    T. chopped nuts, optional
    1    tsp. maple or agave syrup, optional

Add ingredients to glass jar and stir, or gently shake with lid on. Refrigerate overnight. Enjoy plain straight from the jar or add your favorite fruit, nut, coconut or granola toppings. Serves 1.

Note: The options are endless with this recipe! Adjust to your tastes and preferences. We used almond milk, pistachios, coconut and maple syrup in the base recipe and played around with toppings. One paired strawberry and granola, the other raspberries, blueberries, pistachios and coconut. Yum!

Recipe by Food First and the Thornberg family, members of Nodak Electric Cooperative



    1    cup frozen fruit
    1    banana, fresh or frozen
    ½    cup leafy greens (try spinach or kale!)
    ½    cup liquid (milk, juice or even yogurt works)
    1    T. sweetener or nut butter
    1-2    T. ProBiotein, optional
        Toppings of choice, such as chia seeds, fruit, granola, nuts or coconut

Add ingredients, except toppings, to blender. Blend until smooth. If necessary, add more liquid to achieve desired smoothie consistency. Pour into bowl and add your favorite toppings. Serves 1-2.

Note: This base smoothie bowl recipe is customizable to all palates. For our smoothie base, we chose frozen mixed berries, spinach, almond milk and peanut butter.

Recipe by Food First and the Thornberg family, members of Nodak Electric Cooperative



    2 ½    sticks butter
    1 ¼    cup sugar
    1 ¼    cup brown sugar
    2 ½    cup vanilla ice cream
     *15    Baker Boy cinnamon rolls

Mix butter, sugars and ice cream together and pour into a 12x18 pan. Place frozen rolls in caramel and let rise until double in size. Bake at 350 degrees for 15-18 minutes, or until rolls are golden brown. Let cool slightly and use a cookie sheet to invert the rolls onto the new pan.

*Any brand of frozen cinnamon rolls will do, but Deb uses the local Baker Boy brand.

Recipe by Deb Pacholke, former Cass County Electric Cooperative member and Northern Cass school cook



    ½    cup all-purpose flour
    ¼    cup Dutch-processed cocoa powder
    ½    tsp. baking powder
    ⅛    tsp. baking soda
    ¼    tsp. salt
    ¾    cup brown sugar
    1    large egg, plus 1 large egg yolk
    ½    tsp. vanilla
    2    oz. unsweetened chocolate
    2    T. unsalted butter
    ¼    cup sugar
    ¼    cup powdered sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In large bowl, whisk brown sugar, egg and egg yolk and vanilla, until combined.

Place chocolate in large zipper-lock plastic bag and seal, removing as much air as possible from bag. Use rolling pin to gently pound chocolate into small pieces. In small microwave-safe bowl, combine pounded chocolate and butter. Heat in microwave until melted, 1-2 minutes. Use rubber spatula to stir chocolate mixture until well-combined and shiny.

Add chocolate mixture to brown sugar mixture and stir to combine. Stir in flour mixture until no dry flour is visible. Let dough sit at room temperature for 10 minutes.

Place sugar in one shallow dish and powdered sugar in second shallow dish. Use your hands to roll dough into 12 balls (about 2 T. each). Drop balls directly into shallow dish with sugar and roll to coat. Transfer dough balls to shallow dish with powdered sugar and roll to evenly coat. Place on parchment-lined baking sheet, leaving about 2 inches between balls. Bake cookies until puffed, cracked and edges have begun to set, but centers are still soft (cookies will look raw in cracks and seem underdone), about 11 minutes. Cool cookies on cooling rack for 30 minutes.

Makes 12 cookies.

Recipe by Addy Boling, granddaughter of Andy and Darla Fimrite, Verendrye Electric Cooperative members


Addy made up this apple pie filling recipe to stuff into pie crust for a perfect individual hand pie.


    1½    cup all-purpose flour
    1    T. sugar
    ½    tsp. salt
    12    T. unsalted butter, cut into 12 pieces and chilled
    6    T. ice water

    2    large apples, diced
    ½    tsp. cinnamon
    ⅛    cup cornstarch
    ⅓    cup brown sugar
    1    cup water
    ⅛    tsp. nutmeg
    ⅛    tsp. ground cloves
    ½    tsp. vanilla

PIE DOUGH: Place flour, sugar and salt in food processor. Process for 3 seconds. Remove lid and sprinkle chilled butter pieces over flour mixture. Lock lid back into place. Pulse in 1-second increments, until mixture looks like coarse crumbs, about eight 1-second pulses. Remove lid and pour ice water over mixture. Lock lid back in place. Process until little balls of butter form and almost no dry flour remains, about 10 seconds. Remove mixture and form and shape dough into 6-inch disc. Refrigerate dough for at least 2 hours, or up to two days before using.

APPLE FILLING: Add all ingredients to a medium-sized pot and stir over medium heat for about 10 minutes, until apples soften and liquid thickens.

Roll out pie crust and cut out 6-inch circles. Place 1-2 T. of apple pie filling in the middle of the circle. Dip finger in water and lightly moisten the edge of the pie dough. Fold dough over filing to create half-moon shape. Use your fingers to press edge together and seal. Use fork to crimp sealed edges together. Brush top and sides of hand pies with egg wash. Cut two slits in the top of each hand pie to let steam escape. Bake at 375 degrees for 20-25 minutes. Let cool 5-10 minutes.

Recipe by Addy Boling, granddaughter of Andy and Darla Fimrite, Verendrye Electric Cooperative members



    2    cups flour
   ½    cup unsweetened cocoa powder
 1½    tsp. baking soda
    1    tsp. salt
   ½    cup vegetable oil
 1½    cups sugar
    3    tsp. vanilla
    2    cups shredded zucchini (pat with paper towel to get rid of excess moisture)

    ½    cup butter, softened
    ½    cup milk
    1    tsp. vanilla
    ¼    cup cocoa powder
    3    cups powdered sugar

Grease and flour a 9x13-inch pan.

Mix dry ingredients together.

Beat together oil, sugar and vanilla. Stir in zucchini. Add dry ingredients and mix well. Batter will be thick. Bake at 350 degrees for 30 minutes.

Prepare frosting, mixing all ingredients until combined. Spread frosting on brownies while they are still warm.

Recipe by Susie Nitschke
Dakota Valley Electric Cooperative member



    2    cups flour
    1    cup shortening
    ½    cup milk
    ½    tsp. salt

    ¾    cup sugar
    ⅛    tsp. salt
    ½    tsp. coconut flavoring
    2    eggs, beaten
    ⅓    cup flour
    2    cups milk
    2    T. butter
    2    cups raw coconut flakes

Combine pie crust ingredients. Roll out crust, place in 9-inch pie plate and cool in refrigerator for 30 minutes. Prick pie shell before baking. Bake at 350 degrees for 15 minutes. Cool.

Cream sugar, salt, flavoring and eggs together. Add flour, blending well. Scald milk in microwave for 2-3 minutes, then add butter to milk. Pour hot milk over flour mixture, combining well, and bring to boil, approximately 2 minutes in microwave. Stir in coconut flakes. Pour into cooled pie shell and chill.

Recipe by Dixie Brown
McKenzie Electric Cooperative member



    3    cups sugar
    1    cup shortening
    4    eggs
    1    cup buttermilk
    2    tsp. baking soda
    1½    tsp. salt
    4    cups flour
    4    ripe bananas, mashed
    1½    cups walnuts (optional)

Cream sugar, shortening, eggs and buttermilk together. Add baking soda, salt and flour, combining into a batter. Stir in bananas and nuts, if desired. Pour into two greased-and-floured bread pans. Bake at 350 degrees for about 1 hour.

Recipe by Dixie Brown
McKenzie Electric Cooperative member



    1    T. butter
    1    large yellow onion, sliced
    2    small leeks, thinly sliced
    2 ½    cups fresh spinach
    ½    cup olive oil
    3    eggs
    1 ½    cups flour
    2    tsp. baking powder
    ½    tsp. salt
    3    cups shredded aged Gouda cheese
    ¼    cup walnuts

Preheat oven to 340 degrees. Butter an 8-inch square pan.

Heat 2 tsp. olive oil in skillet over medium heat. Sauté onions and leeks until onion is light brown and leeks are soft. Remove onion and leeks from pan. Place spinach in same skillet and cook until soft. Add salt and pepper to taste and set aside.

Mix the remaining olive oil and eggs in a stand mixer or with hand mixer. Add flour, baking powder and salt, mixing until well incorporated. Evenly fold in onion, leeks, spinach, cheese and walnuts. Place mixture in cake pan and bake for 60 minutes.

Slice into 1- to 2-inch cubes and enjoy as an appetizer.

Recipe by Maartje Murphy, Northern Plains Electric Cooperative member



    1 ⅔ cups flour
    3     large eggs
    1     cup milk
           Big pinch of salt
    4    Honeycrisp apples, peeled, cored and sliced
    ½   c. sugar
          Vanilla bean gelato or ice cream

Pannekoeken (Dutch pancakes)
In a stand mixer or hand mixer, mix together the flour, eggs, milk and salt until well incorporated.

Heat a nonstick skillet over medium-high heat and coat with butter. When butter is melted, pour ½ cup of the batter into the center of the skillet. Move the skillet in a circular motion, so the batter spreads evenly throughout the skillet. Cook for roughly 40-60 seconds and flip (when the bottom starts to brown), cooking reverse side for another 40-60 seconds. Remove from skillet and repeat until batter is gone.

Caramelized apples
Heat a large nonstick skillet over medium-high heat and coat with butter. Sprinkle in sugar and cook for about 1 minute. Add apples. Sauté until apples are brown and tender, about 10 minutes. Sprinkle with cinnamon to taste.

Enjoy with vanilla bean gelato or ice cream.

MAARTJE’S NOTE: Dutch pancakes are traditionally rolled up and can be enjoyed with sweet and savory toppings!

Recipe by Maartje Murphy, Northern Plains Electric Cooperative member



    4  peaches, peeled and sliced
    1  cup sugar
    4  T. flour
    1  cup cream
    1  pie crust, refrigerated or homemade
        Optional: berries (strawberries, raspberries, blackberries or blueberries) and spices (cinnamon and nutmeg)


Put pie crust in pie plate. Arrange fruit, substituting half the peaches with a berry mix, if desired. Mix flour and sugar and sprinkle all over. Top with cinnamon and nutmeg, if desired. Pour cream over top. Bake at 400 degrees for 45 minutes.

NOTE: Check pie mid-baking and gently stir flour mixture into cream filling.

Recipe by Lisa Rossow, KEM Electric Cooperative employee



This pudding is a fluffy marshmallow-like concoction sure to both please and mystify those who consume it. It can be served alone, or like we prefer, with a heavy dose of cranberry maple sauce. The sauce is also a delight paired with other desserts or drizzled over roasted squash, venison or fowl.


      3    cups cranberry juice
    ½    cup maple syrup
    ½    cup cream of wheat, uncooked

      1    cup fresh cranberries
    ½    cup maple syrup
    ½    cup water
    ⅛    tsp. ground dried spicebush berries or allspice, optional

PUDDING – In a medium-sized saucepan, bring cranberry juice and syrup to a boil over medium heat. Gradually add cream of wheat, stirring constantly. Reduce heat to low and cook, stirring constantly, for 10 minutes longer. Transfer to a large mixing bowl and beat for 10 minutes, until pudding has tripled in volume. Serve warm or chilled. Top with cranberry maple sauce, if desired.

SAUCE – In a saucepan, combine cranberries, maple syrup and water and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, for about 10-15 minutes, until berries have burst and sauce has thickened. Stir in spicebush berry or allspice, if desired. Cool and serve at room temperature. Sauce is best when made several hours in advance, so that flavors blend nicely.

YIELD: 6 (1/2 cup) servings pudding and 1 cup sauce


“Rugelach is a traditional Jewish cookie that is made by making a flaky pastry and rolling it with different fillings,” Yeh explains. “In this case, I used chocolate, sea salt and tons of sprinkles. What could be better?!”


  2½    cups all-purpose flour, plus more for dusting
    ¼    cup granulated sugar
    ½    tsp. kosher salt
     1    cup unsalted butter, cubed and cold
     8    oz. cream cheese, straight from the fridge
     2    large egg yolks, plus 1 large whole egg
     1    tsp. vanilla extract
    ½    tsp. almond extract, optional
  1½    cups chocolate chips or chopped chocolate (Molly prefers milk chocolate, but any type will do!)
           Flaky salt, for sprinkling
          Sprinkles, sanding or turbinado sugar, for sprinkling

Combine the flour, granulated sugar and salt in a stand mixer. Add the butter, then dollop in the cream cheese. Mix on low until mostly mealy and there are still some larger clumps of butter and cream cheese intact. Add the egg yolks, vanilla and almond extract, if using, until the dough comes together. Divide the dough in half and shape into two discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to two days.

Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.

Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, until it is a wide rectangle, 18-by-9-inches. Spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or wrapped in plastic up to two days.

Preheat the oven to 375 degrees and line two baking sheets with parchment paper.

Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1-1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm!



    4    cups all-purpose flour
 1½    tsp. baking powder
 1½    tsp. salt
   ½     c. sugar
    2    cups pale ale, lager or non-alcoholic beer
    1    cup chopped peanuts

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl, combine flour, sugar, baking powder and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups ¾ full of batter and spoon about ½ tsp. of butter over the top of each one. Bake for 25 minutes, or until browned and firm. Cool in pan for 5 minutes before removing to a wire rack. Serve warm with butter or peanut butter. Yields 1 dozen.

Recipe by Marvin Baker




 3¼    cups Bob’s Red Mill® Gluten Free Flour
 1½    tsp. salt
    1    tsp. ground nutmeg
    2    tsp. baking soda
    1    tsp. ground cinnamon
    3    cups sugar
    1    cup vegetable oil
    4    eggs
    ⅓    cup water
    2    cups grated zucchini
    1    tsp. lemon juice
    2    cups aronia berries

Preheat oven to 350 degrees. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry ingredients. Fold in berries. Bake in two standard loaf pans, greased with nonstick cooking spray, for 1 hour or until a tester comes out clean.

Recipe by BisMan Community Food Co-op, TJacob Smude



  1 ¾ cups flour
  1 tsp. salt
  ¼ cup butter
  2 tsp. baking powder
  1 egg
  3 T. milk

  2 T. butter
  1 egg yolk, beaten
  1 ½ cups strawberries
  ½ cup sugar
  1 T. milk
  1 tsp. sugar

Sift flour, salt and baking powder and cut in butter. Add milk to well-beaten egg, then combine with flour mixture to form a soft dough. Roll out on a floured board to a thin sheet about 12 inches square.
Spread with softened butter and then spread berries over the dough. If the berries are large, cut them in half. Sprinkle with sugar, roll like a jelly roll and cut in slices, about 2 inches thick. Add milk to beaten egg yolk and pour over the rolls. Sprinkle sugar over top. Bake in moderate oven 30 minutes. Cool slightly and serve with sweetened whipped cream.



  ¾ cup sugar
  1 egg
  1 ½ cups sifted flour
  ½ tsp. salt
  ¼ cup shortening
  ½ cup milk
  2 tsp. baking powder

  ½ cup brown sugar, firmly packed
  2 T. melted butter
  2 cups finely diced apples
  2 T. flour
  2 tsp. cinnamon
  ½ cup chopped walnuts

Heat oven. Mix shortening with sugar and egg. Stir in milk. Add dry ingredients. Spread half of batter in greased 9-inch square pan. Sprinkle with half of streusel mixture. Add remaining batter and sprinkle the rest of the streusel on top. Bake in 375-degree oven 25 to 35 minutes.



    12    cups rhubarb
    9    cups water
    2    cups sugar
    1    (6 oz.) can frozen lemonade
    1    (3 oz.) package raspberry gelatin

Boil rhubarb and water for 30 minutes and drain through a sieve, discarding pulp. Reheat (important to dissolve gelatin) and add sugar, lemonade and gelatin. Stir until dissolved and freeze. To serve, put 2/3 cup frozen slush in a glass and top with 1/3 cup Fresca or 7-Up.

JOANNE’S NOTES: This is our family’s favorite summertime party punch! Sometimes, I make one pail for kids and another with a pint of apricot brandy for adults.



  • Strawberry smoothie4 cups strawberries, washed and hulled
  • ½ cup sugar (Stevia can be used as a sugar substitute) 
  • 1½ cup milk
  • 6 T. Tang orange powder drink
  • 1 cup vanilla yogurt
  • 3 scoops ice (or however much you like)

Put everything in a blender. Purée on high until smooth. Serve and enjoy! Makes four generous servings.


Cathy Barnes, member, Member of Slope Electric Cooperative



 Garlic Bubble Bread1 loaf frozen white bread dough, thawed
¼   cup butter, melted
1   egg, beaten 
¼   tsp. salt 
1   T. parsley 
1   T. garlic powder

Cut thawed dough into walnut-sized pieces. Mix butter, beaten egg, salt, parsley and garlic powder. Dip pieces of dough into the mixture and put into a buttered loaf pan. Cover and let rise until it’s doubled in size. Bake at 350 degrees for 30 minutes. Cool pan for 10 minutes and remove from pan.

Janelle’s notes: This is so good when it’s still warm, but also toasted if there’s any leftovers! I have always made two loaves, so one can always be frozen for later.

Janelle Marcotte, memberNorthern Plains Electric Cooperative



    2 cups minute riceBaked sweet rice

    3   cups cream    

         Pinch of salt

    8   eggs

    2   cups sugar (1½ for less sweet rice)

    ½   cups milk (or a little more)

    2   T. vanilla


         Raisins optional

Cook minute rice with a little salt. Beat eggs and combine all ingredients. Add rice and stir. Pour into a 9x13 pan sprayed with cooking spray. Sprinkle with cinnamon. Bake at 350 degrees until firm. Add raisins to baking mixture or top each serving with raisins (optional).

Schaper family note: A favorite at family gatherings; good side dish with many foods; Sig is often asked to bring his baked rice to the Christmas and summer family gatherings.

Sig Schaper




1 cup lard or CriscoDate-filled cookies

1½   cups flour

   1   cup brown sugar

   1   egg

  ½   cup sour milk

   3   cups oatmeal

   1   tsp. soda

   1   tsp. vanilla


1½   cups (1 lb.) dates, chopped

1½   cups sugar

1½   cups water

   3   tsp. flour

Mix filling ingredients together and boil filling until thick and clear, set aside. Mix remaining ingredients. Dough is hard to handle. (Luella cooled her dough before rolling out). Roll out on floured surface. Cut with round cookie cutter or donut cutter with center removed. (Mark has used a large mason jar ring as a cookie cutter.) Put a tablespoon of filling on a round and put another round on top and seal edges. Bake at 350 degrees for 12 to 16 minutes or until lightly browned.

Schaper family note: A family tradition for several generations was to make this cookie at Christmas. The grandmother of Sig’s wife, Luella, passed the recipe to Luella’s mother, who passed it to Luella, who gave a plate of cookies to each of her children at Christmas. Sig and Luella’s sons, Paul and Mark, carry on this tradition with their children.

Paul, Mark and Luella Schaper

Sons and wife of Sig Schaper; Mark is a member of McKenzie Electric Cooperative



slow cooker apple crispIngredients

6 large gala apples

  ¾   cup brown sugar (or more to taste)

   2   tsp. cinnamon, divided

   1   tsp. lemon juice

   3   cups rolled oats

  ⅛   tsp. salt

   5   T. butter

After apples have been washed, core, slice and place them into a large bowl. Top the apples with ½ cup brown sugar, 1 teaspoon cinnamon, and lemon juice. Toss to combine. Place the apple mixture in the bottom of the slow cooker. In the same large bowl, combine oats, remaining brown sugar, cinnamon, and salt. Stir until combined. Cut the butter into the bowl and stir, forming a sand-like texture. There will be small chunks of butter, which is normal. Sprinkle the mixture on top of the apples. Turn the slow cooker on high and cook for 2 hours with the cover on. After 2 hours, remove the lid of slow cooker and continue to cook for another hour. Serve with Greek yogurt or ice cream of your choosing.

Makes 12 servings. Each serving has 230 calories, 6 g fat, 4 g protein, 41 g carbohydrates, 5 g fiber and 25 mg sodium.




  • Chocolate Mocha Torte2 cups ( 12 ozs.) semisweet chocolate chips
  • ½   cup (1 stick) butter plus extra for coating
  • ¼   cup sugar
  • ¼   cup water
  • 1   tsp. instant coffee granules
  • 3   eggs
  • Strawberries and powdered sugar or whipped cream for topping

Preheat oven to 425 degrees. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch-square sheet of waxed paper in plate and butter the waxed paper. In a medium saucepan, combine chocolate chips, butter, sugar, water and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from heat and stir in the eggs one at a time until mixture is smooth. Pour mixture into waxed-paper-lined pie plate and bake 10 minutes. Cake will not be completely set in the middle. Cool, cover loosely, and chill 6 to 8 hours, or overnight. When ready to serve, remove cake from refrigerator and allow to sit 10 minutes. Invert cake onto a large flat serving dish and remove waxed paper. Garnish with strawberries and powered sugar or top with dollops of whipped cream just before serving.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



  • Apple crisp with a scoop of vanilla ice cream3-4 apples, peeled and sliced

  • 1 T. cinnamon

  • 1 T. sugar

Grease a 9x9 glass pan. Cover bottom of pan with peeled and sliced apples, to fill pan 1 to 1.5 inches deep. Mix cinnamon and sugar together and sprinkle the apples with the mixture.


  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 cup flour
    Mix in a bowl with a fork. Leave it a bit chunky, but mix well. Put this chunky crust over the apples by crumbling it with your hands. Do NOT pat it flat. Sprinkle the top of the crust slightly with water by dipping your fingers into a cup with water and then flicking them over the crisp. Bake at 350 degrees until done, or approximately 30 to 45 minutes.

Linda’s notes: We really enjoy this recipe, because it only requires staples from your pantry and is so easy to make. Make it your favorite by serving it with ice cream, a whipped topping or adding a caramel sauce!

Linda Holm-Peterson, member, Dakota Valley Electric Cooperative, August 2018




  • apple cakeeggs
  • 2 cups sugar
  • 1/2 cup oil
  • 2 cups flour
  • 1 tsp. salt
  • 2 tsp. soda
  • 2 tsp. cinnamon 
  • ½ cup nuts (optional)
  • 4 cups apples, peeled and diced



photo of two-toned dessert on a plate with a NDAREC coffee cup First layer, crust:

        1   cup pecans or walnuts, crushed

        1   cup flour

       ½    cup butter

              Line 9x13 pan with crust. Bake at 350 degrees for 20 minutes. Cool.

Second layer:

        8    oz. cream cheese

        1    large Cool Whip (or little less)

        1   cup powdered sugar

              Mix and spread over crust.

Third layer:

        1    pkg. (3.9 oz.) vanilla instant pudding

        1    pkg. (3.9 oz.) chocolate instant pudding

        3    cups milk


Beat until thick; spread over second layer. Frost with Cool Whip and garnish with nuts. Keep in fridge. Will keep at least a week!

Recipe from Bob Grant’s mother, Bernice Grant



6 eggs

     2    cups sugar

     1    tsp. nutmeg

   ½    tsp. cinnamon

     1    tsp. vanilla

     1    cup sour cream

     2    cups buttermilk

     2    tsp. soda

     2    tsp. baking powder

     2    tsp. vinegar
    4½  cups (or more) flour

Mix all ingredients together. Fry in hot lard. Drop from donut maker. Turn donuts quickly and brown on both sides. Drain on paper towels.

Recipe from Bob Grant’s grandmother, Ella Anderson




        1    stick butter

        1    cup hot water

        1    cup flour

        4    eggs

Melt butter in water. Add flour eggs, one at a time, beating after each egg is added. Spread in greased 10x15 baking sheet. Bake 30 minutes at 375 degrees. Cool.



        1    pkg. (5.1 oz.) vanilla instant pudding and milk according to directions

        8    oz. cream cheese, softened

              Cool Whip

              Chocolate topping

Mix. Spread on crust and let set for 15 minutes. Top with Cool Whip. Drizzle with chocolate topping.

Recipe from Bob Grant’s wife, Helen Grant


APPLESAUCE CAKE (No eggs, no milk)

  • 2 cups sugar Applesauce cake
  • 1 cup shortening
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. cloves
  • 2 tsp. baking soda
  • ¼ tsp. nutmeg
  • 4 cups flour
  • 2 cups applesauce
  • cup nuts
  • 1 cup raisins

 Cream sugar and shortening. Sift together dry ingredients. Add flour mixture and applesauce , in small amounts, to sugar and shortening. Add nuts and raisins. Pour into well-greased bread pans (two) and bake at 325 degrees for 1 hour or until done. (At Christmas, 1 cup of chopped mixed candied fruit may be added for a nice fruit cake.) If cake is stored in a cool place, it will keep for many weeks. 

 ORIGINALLY PUBLISHED IN DECEMBER 1960 FROM Mrs. Leo Wittenberg, Foxholm, Member of Verendrye Electric Cooperative



  • Photo of cinnamon energy bites 1 cup (about 8 oz.) dates, pitted (if dry, soak in warm water for 10 minutes, then drain well)
  • 2/3 cup old-fashioned oats
  • 3 T. peanut or other nut butter
  • 1 tsp. ground cinnamon
  • Dash of salt
  • 1 T. chia seeds (or substitute flax or hemp seeds or could omit)

 Pulse dates in a food processor or blender until they’re in small pea-size pieces or it forms a ball. Add remaining ingredients and pulse or mix until combined. You want consistently small pieces, but not overly processed. If the mixture isn’t sticking, slowly add in one-half tablespoon of water at a time.

Roll into small, bite-size balls with your hands, forming into little spheres. Wet your fingers for easy rolling. Set balls on waxed paper until all are completed.

To set, put into fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an airtight bag or container for up to a week in the fridge. Freeze for longer- term storage.

This recipe easily doubles.

Optional additions would be nuts, pieces of chocolate or dried fruit.

Makes 16-20 bites.


Sarah Feist, member of Roughrider Electric Cooperative





  • ½ cup shortening
  • ½ cup butterpeach kuchen on a white plate
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups flour
  • 1 tsp. vanilla
  •  Fruit of choice


  • 2 cups heavy cream
  • 4 eggs, beaten
  • 1 cup sugar
  • 1 T. flour
  • 1 tsp. vanilla
  • 1 tsp. cinnamon, optional

Dough: Combine shortening, butter and sugar; add eggs, flour and vanilla. Beat with a mixer and spread into 11x14x2 pan. Spread with fruit of choice (one large can drained fruit or 3 cups fresh fruit chopped or sliced).

Filling: Combine cream, eggs, 1/2 cup sugar, flour and vanilla. Beat a few minutes and pour over fruit. Sprinkle with ½ cup sugar and cinnamon to taste. Bake at 350 degrees for 35 to 45 minutes or until set.

Diane Doll




  • Pfeffernuesse Cookies1 cup sugar
  • ¼  cup butter
  • 2 cups honey
  • 2 eggs
  • ½  cup milk
  • 5 drops oil of anise (equals 3 tsps.)
  • 10 cups sifted flour
  • 5   tsp. soda
  • 2   tsp. cinnamon
  • ¼  tsp. pepper
  • tsp. cloves
  • 1¼ tsp. allspice
  • ½  cup chopped nuts

Cream sugar, butter and honey. Add eggs and milk, beating well. Then add the oil of anise. Next add the sifted dry ingredients in small amounts. You may have to work in the chopped nutmeats by hand, as the dough will be very stiff. Shape into small balls, place on ungreased cookie sheet and bake in hot oven (400 degrees) for 10 minutes. Roll in powdered sugar. Makes a good 8 to 10 dozen. If you prefer to glaze them, do this before you bake them. 

Glaze: 3/4 cup powdered sugar and 3 T. milk. Mix well and dip balls into glaze, letting excess drip off before placing on cookie sheet.

Originally published in 1960 Mrs. Edwin Nitschke, Montpelier, Member of James Valley Electric Cooperative



  • Coconut Chews - recipe photos½ cup butter or shortening 
  •          ½ cup brown sugar
  •          1 cup flour 

Blend sugars and butter, stir in flour, then pat out mixture into bottom of pan, 9x9x2 inches. Bake in 350-degree oven for 10 minutes.

 Meanwhile, mix:

  •          2 eggs, well-beaten      
  •          ½  cup brown sugar      
  •          ½  cup dark syrup
  •          1 tsp. vanilla
  •          2 T. flour
  •          1 tsp. baking powder  
  •          ½  tsp. saIt
  •          1 cup coconut
  •          ½ cup walnuts              

Spread over bottom layer, return to oven and bake 25 minutes longer. Cool and cut into bars. Makes about 24 bars. 

Originally published in 1958 from Mrs. Joe Ebach, Orrin, Member of Verendrye Electric Cooperative




  • Photo of Dutch Pumpkin PIe2 cups stewed pumpkin
  • 2 cups rich milk or cream
  • 1 cup brown or white sugar
  • 2 eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp. allspice
  • ½ tsp. ginger
  • tsp. cinnamon

Mix pumpkin, cream, sugar, beaten eggs, salt and spices and beat for two minutes. Pour in pie tin lined with pastry, place in hot oven 45 minutes, then reduce heat and bake 15 minutes in moderate oven.


Test note: Rather than using stewed pumpkin, we baked a 4.5-pound pumpkin for 60 minutes at 350 degrees, then drained the water out of pumpkin and used a blender to puree after all water was drained. Smaller pumpkins are sweeter. We used rich, thick cream versus milk. The pie was baked at 425 degrees for 15 minutes, then we reduced the temperature to 350 degrees and baked the pie for 30 minutes more. Delicious!

 PUBLISHED IN DECEMBER 1955 FROM Mrs. Gerrit Slagh (deceased), a member of KEM Electric Cooperative



  • Rhubarb pie1 cup rhubarb, finely choppe
  • 2  egg yolks
  • ¾ cup whipping cream
  • ¾ cup milk
  • ¼ tsp. salt
  • 1 cup sugar
  • 2 T. flour

Put finely chopped rhubarb in bottom of thick pie crust. Combine beaten egg yolks with cream, and add milk. Add salt and flour to sugar. Mix well. Add to egg mixture and mix well. Pour over rhubarb in pan and bake at 400 degrees for 10 minutes. Then bake another 30 to 40 minutes (or until set) at 350 degrees. Cool slightly and cover with meringue.



2-3 egg whites

¼ tsp. cream of tartar

4 T. sugar

1 tsp. vanilla

Beat 2-3 egg whites until stiff. Add ¼ tsp. cream of tartar. Add sugar, while beating well after each tablespoon. Add vanilla and beat well. Spread evenly on pie, touching edges. Bake at 325 degrees for 15 to 20 minutes until nicely browned.


Elizabeth Regstad, member,Capital Electric Cooperative 



  • Apple Pie1 stick butter, softened
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1¼ tsp. soda
  • 2 cups quick oatmeal
  • 1¾ cups old-fashioned oatmeal
  • 2 cups semi-sweet chocolate chips.

Mix the sugars and butter. Add the eggs and then the oil. Then mix in flours and soda. Mix in oatmeal. Stir in chocolate chips. Use a cookie scoop to put dough on parchment paper on pan to bake and then slightly flatten them and bake at 350 degrees until golden (about 8-10 minutes). This makes 4 dozen cookies.

Test notes: Claire likes the combination of oatmeal, but you can also use 3 3/4 cups of just one type of oatmeal. Claire often freezes about half of the flattened balls of dough and bakes them later when she wants fresh cookies quickly. The frozen dough bakes best when allowed to thaw for about 30 minutes before baking.

Elizabeth Regstad, member,Capital Electric Cooperative 



  • 1          egg 
  • ½     cup cold water
  •    tsp. salt
  • 1       tsp. vinegar
  • 1       tsp. baking powder
  • 1       cup Crisco shortening
  • ¾     cup butter
  • 4       cups flour

Beat egg with fork in a separate dish. Add water, salt, vinegar, then add baking powder and mix well with fork or spoon. Add shortening and butter to the flour, mix as usual, cutting into small particles. Lightly add egg and water mixture, forming into a ball that holds together. When ready to use, roll between lightly floured wax paper sheets. Fit into pans. Bake at 425 degrees to set, then at 350 degrees for fruit pies until done. Can be frozen for several weeks and slowly thawed to use.


Elizabeth Regstad, member,Capital Electric Cooperative 



photo of pasta coleslaw recipe

Melt together in the microwave:

  • 1/3 cup honey
  • 1 stick of butter

 Put into a bowl:

  • 6 cups oatmeal (Claire uses 3 cups whole oats and 3 cups quick oats)
  • 1/3 cup brown sugar
  • 2¼ tsp. cinnamon
  • 1½ cup nuts (optional)

 Add the honey butter mixture to the other ingredients and beat. Spread in an ungreased pan (9x13 or larger). Bake at 350 degrees for about 20 minutes.  Turn and stir every 5 minutes. If you don’t stir, the edges get browner than the center.  

Test notes: If you wish, you can also add dried fruits of any type after the granola is baked. Store in an airtight container. This is also great in fruit and yogurt parfaits!


Claire Althoff, member, Dakota Valley Electric Cooperative




  • cup of coffee, chocolate chips and oatmeal cookies1 stick butter, softened
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1¼ tsp. soda
  • 2 cups quick oatmeal
  • 1¾ cups old-fashioned oatmeal
  • 2 cups semi-sweet chocolate chips.

Mix the sugars and butter. Add the eggs and then the oil. Then mix in flours and soda. Mix in oatmeal. Stir in chocolate chips. Use a cookie scoop to put dough on parchment paper on pan to bake and then slightly flatten them and bake at 350 degrees until golden (about 8-10 minutes). This makes 4 dozen cookies.

Test notes: Claire likes the combination of oatmeal, but you can also use 3 3/4 cups of just one type of oatmeal. Claire often freezes about half of the flattened balls of dough and bakes them later when she wants fresh cookies quickly. The frozen dough bakes best when allowed to thaw for about 30 minutes before baking.

Claire Althoff, member, Dakota Valley Electric Cooperative



recipe photos of quick energy pickups

  • ¼ cup butter (softened)
  • ¼ cup peanut butter
  • ¼ cup powdered sugar
  • 2 T. milk
  • ¾ cup flour (Claire uses ½ cup whole wheat flour and ¼ cup white flour)
  • ½ cup plus 1 T. quick oatmeal
  • 1/3 cup mini semi-sweet chocolate chips

Mix the first six ingredients and then add the chocolate chips. Roll into 1-inch balls and refrigerate. These balls can also be dipped in melted chocolate for chocolate chip truffles or rolled in crushed graham crackers.

Claire Althoff, member, Dakota Valley Electric Cooperative



  • ¼  cup butter
  • 3   cups Nature Valley granola (any flavor), slightly crushed (See recipe below for homemade granola base.)
  • ¾  cup toasted salted sunflower nutsphoto of recipe sunflower nut bars
  • 1 can (14 oz.) sweetened condensed milk

Heat oven to 325 degrees. Melt butter in a 9x13 pan in oven. Rotate pan until butter covers the bottom. Sprinkle granola evenly over butter, bake for 15 minutes. Sprinkle sunflower nuts evenly over the granola, pour sweetened condensed milk evenly over the sunflower nuts. Bake until golden brown, about 20 minutes. Run knife around edges while warm to loosen sides; cool. Cut in bars. Make 32 bars.


  • 3 cups oatmeal
  • 1 cup flour
  • 1/2 cup coconut
  • 1 tsp. vanilla
  • 3 T. vegetable oil
  • 1/2 cup brown sugar

Mix all ingredients together. Bake at 325 degrees for 40 minutes, stirring every 10 minutes. Then use as granola in bar recipe.

Joyce Wagner, member, McLean Electric Cooperative



  • Rasberry-strawberry yogurt smoothie in a glass1 cup low-fat vanilla yogurt
  • 1 cup frozen raspberries, unsweetened
  • 1 cup frozen strawberries, unsweetened
  • ¾ cup low-fat milk
  • 1 cup ice (about 12 cubes)
  •  Blend all ingredients in a blender until smooth. Serve immediately and enjoy.





Crumble ToppingBlueberry Crumble

  • 1/2 cup real butter (not margarine)
  • 2/3 cup sugar
  • 1-1/2 cup flour
  • Mix all ingredients in a small bowl until the butter is incorporated and the mixture is coarse crumbs. Set aside.

Blueberry Filling

  • 6 cups blueberries
  • 3/4 cup sugar
  • 3 T. flour
  • 2 tsp. almond extract

Mix all ingredients in a large bowl until berries are evenly coated with flour and sugar. If you are using fresh berries, crush a few to release some juice. If using frozen berries, mix and allow them to set for about 30 minutes and then mix again. Place the berries in a 9x9 baking pan and sprinkle the topping mix evenly over the berries. Bake at 325 degrees for about 1 hour and 15 minutes or until berries are bubbly to the center of the pan. Serve warm or at room temperature with vanilla ice cream.

Colette Schimetz, member, North Central Electric Cooperative






Photo of Robin's Nest dessert from recipe in North Dakota Living

  • 4  squares chocolate almond bark

  • 1  cup semi-sweet chocolate chips

  • 1  package Oriental noodles

  • Jelly beans or Whopper® Robin Eggs®.

Melt the almond bark and chips. Add the noodles and mix. Form small piles in the shape of a cookie. Carve a small dip in the center as they start to set. Add three jelly beans or Robin Eggs.

Test note: You can also make these using muffin tins

Doris Anderson, member, Verendrye Electric Cooperative





  • photo of Easter Cake for a recipe in North Dakota Living magazine1 box cake mix, yellow or white
  • 1 can (11-ounces) of mandarin oranges and juice
  • 3 eggs
  • ½ cup oil
  • 1 can (20 ounces) crushed pineapple and juice
  • 1 large box instant vanilla pudding
  • 1 (12 ounce cointainer) cool whip
  • Coconut, optional

Separate and hold the oranges. Mix the cake mix, orange juice, eggs and oil well. Add oranges and mix for another 15 seconds. Bake for 40 minutes at 350 degrees. For the frosting, mix the pineapple and pudding. Add the cool whip and frost. Sprinkle coconut on the top. 

Doris Anderson, member, Verendrye Electric Cooperative




  • Fruit Pizza1  16 1/2-ounce refrigerated sugar cookie dough
  • 1  8-ounce package cream cheese, softened
  • 1/ 3 c. sugar
  • ½ t sp. vanilla
  • 2  kiwi fruit, peeled, halved lengthwise and sliced
  • 1  c. strawberries, diced
  • 1 c. blueberries

Heat oven to 350 F. Spray 12-inch pizza pan with cooking spray (or use a rectangular cake pan). In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Refrigerate until chilled, at least one hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza. Makes 12 servings. Each serving has 270 calories, 15 g fat, 3 g protein, 33 g carbohydrate, 1 g fiber and 170 mg sodium.

Courtesy of the NDSU Extension Service




Breakfast Banana Split recipe photo from North Dakota Living magazine

  • 1 small banana

  • 1 T. peanut butter

  • ½  cup low-fat vanilla yogurt

  • 2 T. granola cereal

  • ½  cup strawberries, sliced (blueberries or other fruit can be substituted)

Peel banana and slice lengthwise. Spread peanut butter over banana. Spoon yogurt into middle of banana. Top with granola and strawberries. Each banana split has 370 calories, 11 grams (g) fat, 61 g carbohydrate, 10 g protein, 6 g fiber and 80 milligrams sodium. Makes one banana split.

Photo and recipe courtesy of the NDSU Extension Service



  • Mashed potato cake photo from North Dakota Living recipe page eggs

  • 1 cup butter

  • 2 cups sugar

  • 1 cup mashed potatoes

  • 1 tsp. baking soda

  • 1 tsp. nutmeg

  • 1 tsp. cinnamon

  • 1 tsp. cloves

  • 1 tsp. vanilla

  • 1 tsp. lemon flavoring

  • 1 tsp. all spice

  • 1 cup nuts (walnut, pecan whatever you prefer)

  • 1 cup raisins

  • ½ cup cocoa

  • 1 cup milk

  • 2 ½ cups flour

  • 1 ½ tsp. baking powder

Mix dry ingredients. Mix rest in separate bowl, then combine. Bake at 350 degrees. Time depends on cake pan:

• 9x13: 40 to 45 minutes, or until knife inserted into middle comes out clean.

• 9x9: 24 to 30 minutes, or until knife inserted into middle comes out clean.

Cool in pan 10 minutes before removing from pan. Then only wire rack to cool completely.

• 9x13: slice and serve with caramel sauce and cool-whip.

• 9x9: layer with chocolate frosting between layers and serve topped with caramel sauce and cool-whip.

LaNita Wald, member, Capital Electric Cooperative




  •      1  cup butter
  •      2  cups brown sugar
  •      2  eggs
  •      2  tsp. vanilla
  •      2½ cups flour
  •      1  tsp. baking soda
  •      1  tsp. salt
  •      3  cups Quick oatmeal


  •      1  12-oz. bag chocolate chips
  •      1  can Eagle Brand milk
  •      2  T. butter
  •      ½ tsp. salt
  •      2  tsp. vanilla
  •      1  cup walnuts (optional)

Mix bar ingredients and pat half of it into a greased 9”x13” baking pan. Place filling ingredients in a mixing bowl and microwave on low for a few minutes to melt. Pour over the oatmeal layer. Take small amounts of the remaining oatmeal mixture and flatten in your hand (about palm-size) and lay on top of chocolate filling – creating a top layer. Repeat until all batter is used and the majority of chocolate filling is covered. Bake in preheated 350-degree oven for about 35 minutes.

Bea Wolfe, member, Northern Plains Electric Cooperative



Christmas Cutout CookiesCookie

  •      3  cups sugar
  •      3  eggs
  •      2  cups heavy whipping cream
  •      1  tsp. ginger
  •      1  cup butter
  •      3  tsp. soda
  •      5+ cups flour, to mix smooth


  •      1  bag powdered sugar
  •      ½ carton whipping cream
  •      1½ tsp. vanilla

Mix cookie ingredients and roll dough thin, or as you wish. Bake 9 to 10 minutes, or until slightly golden, in a preheated 350-degree oven. Mix frosting ingredients until fluffy and not runny. Allow cookies to cool before frosting. Yield: A half-batch makes about 60 2” cookies.

Leigh’s test notes: We usually make a half-recipe and have plenty of cookies leftover to freeze.

Published in the cookbook Golden Treasures of Senior Citizens of Benson County

Leigh Kaeding, member, Capital Electric Cooperative



  • Baked rice recipe photo3          cups rice
  • 3          cups whipping cream
  • 2          cups sugar
  • 1/3       cup sour cream
  • 2          tsp. vanilla
  • 6 to 7    eggs, beaten

Rinse rice. Boil water and add a pinch of salt, and boil according to package directions. When rice is soft, rinse. Mix together whipping cream, sugar, sour cream, vanilla and eggs. Add to the rice mix. Pour into a 9”x13” pan and top with cinnamon. Bake at 350 degrees for one hour or until done.

Beatrice’s test notes: You can add raisins when you boil the rice. I use medium white rice. I use this as a side dish, but some use it as a dessert.

Beatrice Heer, member, KEM Electric Cooperative


  • Carmelized chocolate flan cakeCAKE
  • ½ cup of caramel sauce
  • ½ cup plus 2 T. white whole wheat flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ tsp. salt
  • 4 ounces bittersweet chocolate, chopped
  • 6 T. butter, melted
  • ½ cup buttermilk
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. vanilla


  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 3 ounces cream cheese, room temperature
  • 3 eggs
  • tsp. vanilla


Preheat the oven to 350 degrees. Spray a 12-cup Bundt cake with baking spray with flour. Pour caramel sauce into the bottom of cake pan. In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside. Place chocolate and butter in a microwave-safe bowl, heat until melted, 2 minutes at 50 percent power. Whisk buttermilk, sugar, eggs and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel. Add sweetened condensed milk, evaporated milk, cream cheese, eggs and vanilla to a blender. Blend for one minute or until very smooth. Slowly pour over cake batter. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 60 to 75 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.

Millie Kaufman, member, Capital Electric Cooperative



  • Pumpkin cheesecake1 cup crushed gingersnap cookies (about 25 cookies)
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1 cups sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup pumpkin pure
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg


Preheat oven to 350 degrees. Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8 to 10 minutes or until set. Cool on a wire rack. For filling, in a large bowl, beat 1 package of cream cheese, 1/4 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake 60 to 75 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Test note: Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Millie Kaufman, member, Capital Electric Cooperative



  • 1 cup quick cooking oatmeal
  • 1/3 to ½ cup chocolate chips
  • ½  cup peanut butter
  • 1/3 cup honey
  • 1 t. vanilla

Mix together. Refrigerate for 30 minutes. Roll into balls and store in a covered container in the refrigerator.

Julie’s test notes: You could substitute the peanut butter with sun butter, or the chocolate chips with white chips or butterscotch chips, depending on your taste.

Julie Fornshell, member, Capital Electric Cooperative



Photo of Trail Mix

  • 5  cups Cheerios
  • 5  cups Rice Chex™ or Corn Chex™
  • 1  10-ounce bag pretzels
  • 1  bag M&Ms®
  • 2  cups cocktail peanuts
  • 2  12-ounce bags vanilla chips
  • 1 to 2   T. oil

Mix all ingredients minus vanilla chips and oil in a large bowl. Melt vanilla chips in microwave. Add oil for better coating consistency. Pour over ingredients and lay on wax paper to dry. Break and store in an airtight container. 

Julie’s test notes: The recipe makes a large batch, so cut in half if desired. Eliminate the peanuts if there is a concern about nut allergies. I once replaced the chips with vanilla almond bark, with a bit of paraffin melted in it. This worked well, also.

Julie Fornshell, member, Capital Electric Cooperative



  • ½         cup melted butter
  • 1          tsp. garlic salt
  • ¼         tsp. dried rosemary
  • 1/8       tsp. dried basil
  • 1/8       tsp. dried thyme
  • 1/8       tsp. garlic powder
  • 1          T. grated parmesan cheese
  • 1          1-lb. loaf French bread, halved lengthwise


Preheat oven to 300 degrees. In bowl mix butter, garlic salt, rosemary, basil, thyme, garlic powder and parmesan cheese. Spread mixture on each half of French bread equally. Sprinkle with additional parmesan as desired. Place bread halves crust down on baking sheet. Bake in preheated oven 10 to 12 minutes or until edges are lightly browned.

Kay’s test notes: The bread can also be prepared on the grill placed on top of aluminum foil. If you’re watching your weight, this bread is not for you! It’s sinfully good.

Kay Renneke, member of Mountrail-Williams Electric Cooperative



  • 3          cups flour
  • 2          cups sugar
  • 6          T. cocoa
  • 6          tsp. baking powder
  • ¼         tsp. salt
  • ½         cups milk
  • 6          T. oil
  • 3          tsp. vanilla
  • 3          cups brown sugar
  • ¾         cups cocoa
  • 5 ¼      cups hot water

Mix first eight ingredients and place in an ungreased 10”x16” baking pan. Mix the brown sugar and cocoa, and sprinkle over wet ingredients. Pour hot water over the top. Bake at 350 degrees for 45 minutes. Serve upside down while warm, and top with ice cream or whipped topping.

Peggy Gilbert, Owner, Fireside Family Restaurant and Lounge

Peggy’s test notes: This recipe was a must for my daughter’s birthday cake every year, and a favorite of my Fireside customers.



  • Cream Puffs2          cups water
  • 1          cup margarine
  • 2          cups flour
  • 8          eggs

Bring water and margarine to a boil. Reduce heat and add flour, and mix well. Stir in eggs until smooth and drop from tablespoon onto an ungreased baking pan. Bake at 350 for 45 minutes until golden brown and releasing from the pan. Cool, and cut tops off and fill if filling desired. Makes 12 to 18 depending on size.

Peggy Gilbert, Owner, Fireside Family Restaurant and Lounge
Peggy’s test notes: At the restaurant, I serve these with whipped topping and fresh sliced strawberries in the center. You could also use lemon or vanilla cream pudding.



  • 1/3 cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 T. milk
  • 1 ½ tsp. vanilla
  • 2  cups flour
  • ½ tsp. salt
  • ¼ tsp. soda
  • 2 T. powdered instant coffee
  • ¼ tsp. baking powder

Cream together shortening, sugar, brown sugar, egg, milk and vanilla until fluffy. Sift together and add remaining ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet and press with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 10 minutes. Yield: 4 dozen.

Dabble Along With Dell’s Favorites cookbook, April 2016




  • 1 ¼ cups cooked, mashed sweet potatoes (3 medium potatoes)
  • 2 eggs, slightly beaten
  • 1 ½ cups milk
  • ½ cup brown sugar, firmly packed
  • 2 T. molasses
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • 1 unbaked pastry shell

Cook sweet potatoes, and peel and mash thoroughly. In mixing bowl beat eggs slightly, then add milk, sugar, molasses, salt and spices. Beat with egg beater until mixture is smooth. Add mashed potatoes and mix well. Place in unbaked shell and bake in preheated hot oven at 450 degrees F. for 10 minutes. Reduce heat to 375 degrees F. and bake 30 minutes or until firm in center. Do not overcook.

Page 192, Dabble Along With Dell’s Favorites cookbook, April 2016

Note from Dell: When you see a sign in the grocery store that reads sweet potatoes, make sure they are not yams. There is a big difference.




Photo of Snicker bar recipe cut into a shape of a heart

First layer

  • 1½       cups milk chocolate chips
  • 1/3       cup butterscotch chips
  • 1/3       cup creamy peanut butter

Second layer

  • 1          cup sugar
  • ¼         cup milk
  • ¼         cup butter
  • 1          7-oz. container marshmallow creme
  • ¼         cup peanut butter
  • 1          tsp. vanilla
  • 1 ½      cups peanuts

Third layer

  • 40        caramels
  • 4          T. water

Fourth layer

  • 2          cups milk chocolate chips
  • ½         cup butterscotch chips

First layer: melt all ingredients together. Spread on wax paper lined-and-greased 9”x13” pan. Place in fridge. Second layer: mix sugar, milk and butter in sauce pan; bring to boil and boil for five minutes from the time bubbles appear, stirring constantly. Remove from heat and add marshmallow creme, peanut butter and vanilla. Pour and spread over first layer. Sprinkle with peanuts, pressing them in. Place in fridge. Third layer: Melt together in microwave until smooth. Pour over peanut layer with even coverage; place in fridge. Fourth layer: Melt together and spread over the third layer. Refrigerate. When cool, turn over on a cutting board. Remove wax paper and cut. Keep in refrigerator.

Rosalie Mehlhoff, member, Capital Electric Cooperative



  • 7 ½      cups whole wheat flour
  • 1 ½      T. salt
  • ½         cup cornmeal
  • ½         cup flax meal
  • ½         T. sugar
  • 2          T. yeast
  • 2          eggs
  • ½         cup sunflower oil
  • 3          T. honey
  • 3          T. molasses
  • 4          cups warm water

Combine 1 cup of flour and dry ingredients. Soften yeast in 1 cup of warm water with ½ tablespoon sugar added. (Or, simply add yeast to dry ingredients. It works fine without softening.) Combine wet ingredients and softened yeast mixture and add dry ingredients to wet. Whisk 50 strokes. Let stand 5 minutes and then add remaining flour ½ cup at a time until you have a dough. Knead 300 strokes on a lightly floured surface. Let raise in a greased bowl for 1 hour. Punch down and shape into 1-pound 5-ounce loaves, and let raise in pans greased with olive oil for ½ hour. Bake at 350 degrees for 35 to 40 minutes. Yield: about 4 loaves.

Stephanie’s notes: An adapted Mennonite recipe, Meadowlark Bread is Stephanie Blumhagen’s signature whole-wheat yeast bread. It uses products grown on her family farm Including flour from the wheat and flax meal from the flax. it also uses honey from Gunter Honey Co., which puts hives on her land and pays her rent in honey, and eggs from Her mom’s chickens.

Stephanie Blumhagen, Meadowlark Granary, Member of Verendyre Electric Cooperative



  • 1 ½      cups whole wheat flour
  • 1/3       cup flax meal
  • 1          tsp. cinnamon
  • 2            tsps. baking powder
  • ½           tsp. baking soda
  • ¼           tsp. salt
  • ¼           cup sunflower oil
  • ½           cup honey
  • 1            tsp. vanilla
  • 1            cup banana
  • 1            egg

Combine dry ingredients and sift if there are lumps. Combine wet ingredients in blender and blend smooth. Mix wet and dry until just well-mixed. Spoon into well-greased small loaf pans and bake at 350 degrees for 20 to 30 minutes. Carefully tip out onto racks to cool. Yield: 2 to 3 small loaves.

Stephanie’s notes: This recipe is adapted from one that came from a friend who got it from either Weight Watchers® or TOPS Club®, Inc. The oil makes for a nice, moist bread, and the honey and vanilla give it a heavenly flavor. The whole wheat flour and flax meal increase the fiber and make this a relatively healthy bread.

Stephanie Blumhagen, Meadowlark Granary, Member of Verendyre Electric Cooperative




  • Sour cream and raisin pie1          cup sugar
  • 1          cup sour cream
  • 1          cup whole milk
  • 3          egg yolks, beaten
  • 1          whole egg, beaten
  • 3          T. cornstarch
  • ¼         tsp. cloves
  • ½         tsp. nutmeg
  • ½         tsp. cinnamon
  • 1          cup raisins


  • 3          egg whites
  • ¼         tsp. cream of tartar
  • 6          T. sugar
  • ½         tsp. vanilla

Mix pie ingredients and cook in a saucepan until thick. Pour into a baked pie crust. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Evelyn Hanson, member, Nodak Electric Cooperative and North Dakota Telephone Company




  • 18        graham crackers, crushedHollywood Pie
  • 3          T. sugar
  • 1/3       cup butter, melted


  • 2/3       cup sugar
  • 3          T. cornstarch
  • ½         tsp. salt
  • 3          cups milk, whole or half-and-half
  • 3          egg yolks, slightly beaten
  • 1          T. butter
  • 1 ½      tsp. vanilla


  • 3          egg whites
  • ¼         tsp. cream of tartar
  • 6          T. sugar
  • ½         tsp. vanilla

For the crust, mix cracker crumbs with sugar in a bowl. Add butter and mix thoroughly. If desired, save ¼ cup of the mixture for topping. Press remaining mixture firmly against bottom and sides of a 9” pie pan. Bake for 10 minutes at 350 degrees. For the filling, mix sugar, cornstarch and salt in a saucepan, gradually stirring in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, gradually stirring in egg yolks. Boil 1 minute more. Remove from heat and blend in vanilla and butter. Pour into baked crust, top with meringue made from three egg whites and top with the remaining crumbs. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Evelyn Hanson, member, Nodak Electric Cooperative and North Dakota Telephone Company

North Dakota Living test notes: This delicious pie resembles pudding. Instead of topping with meringue, you could use whipped topping.




  • Rhubarb pie4          egg yolks, beaten
  • 1          cup sugar
  • 1          cup half and half or cream
  • 3          T. flour
  • 4          cups rhubarb


  • 4          egg whites
  • 4          T. sugar




  • 4          cups peeled, diced, fresh honey-crisp applesfresh apple cake recipe photo
  • 1 ¾      cups sugar
  • ½         cup grapeseed oil or canola oil
  • 2          eggs, well-beaten
  • 1          cup walnuts, chopped
  • 2          tsp. vanilla
  • ½         cup raisins or Craisins®
  • Mix together and add to the first mixture:
  • 2          cups flour
  • 2          tsp. cinnamon
  • 2          tsp. baking soda
  • 1          tsp. salt

Mix apples and sugar well in a large bowl. Add oil, eggs, walnuts, vanilla and raisins; set aside. Mix flour, cinnamon, baking soda and salt, and add to the mixture. Place in a greased 9”x13” pan. Bake at 350 degrees for 50 minutes, or until a toothpick poked in the center comes out clean. Serve warm or cold with whipped cream, frozen yogurt or ice cream. Makes 12 servings. Cover and refrigerate to preserve leftover cake.

Joy Heller, Member of Mountrail-Williams Electric Cooperative, November 2015

Photos by John Kary/NDAREC


Rustic Spicy Herb Bread 

  • 3 ½ to 4 cups bread flour
  • 1          scant T. yeast
  • ½         tsp. salt
  • ½         cup brown sugar
  • ½         tsp. dried basil
  • ½         tsp. thyme
  • 2          tsp. crushed red pepper flakes
  • 1          cup milk
  • ¼         cup water
  • ¼         cup butter

Mix as usual for bread and let rise until double in size. Form into two loaves. Bake at 350 degrees for 20 to 25 minutes.

Judy’s test note: For the scant yeast, use slightly less than 1 T. I use the dough hooks on the mixer OR use the bread machine to get the ingredients to the dough stage. I put corn meal on the pizza stone OR use a sheet pan and put parchment paper on that and dust with corn meal and form the loaves. I sprinkle some corn meal over the loaves before letting them rise, too.

North Dakota Living test notes: This bread is full of flavor — and heat. To reduce the spiciness, use less crushed red pepper flakes. A perfect pair with the Tomato Basil Soup.

Judy Twete, member, Nodak Electric Cooperative, October 2015





  • 1 cup raw rice
  • 1½ cups water
  • 3 cups milk
  • 1 cup sugar
  • 1 8-oz. package Cool Whip
  • 2 T. corn starch
  • 2 packages frozen raspberries

Cook rice in water for 25 minutes uncovered; stir often. Drain what little liquid is remaining. Add milk and sugar, and cook over low heat about 25 minutes until milk is absorbed and rice is thickened. Let cool and fold in Cool Whip. Drain raspberries, reserving juice. Mix corn starch with small amount of cold water and add to raspberry juice. Bring almost to a boil over medium heat; do not allow to burn. When it begins to simmer, add raspberries and cook 3 minutes. Spread cooled rice mixture into a 10” round pie plate and round the rice up onto the edges. Pour raspberry mixture into the center for a beautiful and delicious salad. (Recipe photo by John Kary)

Recipe note: Rice is not a gluten grain, so this recipe is naturally gluten-free

Mary Ann Gunderson, September 2015



  • 3          cups flour 
  • 2          tsp. vanilla
  • 2          cups sugar
  • 2          T. vinegar                                           
  • 6          T. cocoa
  • ¾         cup oil
  • 2          tsp. baking soda
  • 2          cups cold water
  • 1          tsp. salt

Mix flour, sugar, cocoa, baking soda and salt. Add vanilla, vinegar, oil and cold water. Mix well. Bake at 350 degrees until toothpick inserted in center comes out clean.

Lillian A. Keplin, member of North Central Electric Cooperative, August 2015



  • 1 lb. fresh pineapple
  • 2 c. strawberries
  • 2 bananas
  • 3  kiwi
  • ¼ c. hard-shell chocolate drizzle
  • 10 bamboo skewers (or plastic straws)

Clean fruit and cut into chunks. Thread fruit on the skewers alternately so that approximately two chunks of each fruit are on the skewer. Place skewers in a single layer on a baking sheet and freeze for at least one hour. A few minutes before serving, drizzle the skewers with chocolate topping and return to freezer until ready to serve.

Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium.

Recipes provided by the North Dakota Extension Service, April 2015




  • 1 ½      cups graham cracker crumbs
  • 5          T. unsalted butter, melted


  • 5          T. unsalted butter, room temperature
  • 1/3       cup packed light brown sugar
  • 3          T. granulated sugar
  • ¼         tsp. salt
  • 1          tsp. pure vanilla extract
  • ¾         cup flour
  • 1          cup chocolate chips


  • 10        oz. cream cheese, room temperature
  • ¼         cup sugar
  • 1          large egg, room temperature
  • 1          tsp. pure vanilla extract


Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil allowing a little overhang, and spray with nonstick cooking spray. Set aside. Mix the butter and graham cracker crumbs until thoroughly combined. Press mixture into bottom of pan. Bake for 6 minutes. Remove pan and place on cooling rack. While crust is cooling, prepare the dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature. Yield: 12 bars