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  • 1 and ¾  cup flour
  • ½ cup brown sugar
  • ½ cup white sugar1
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 1 tsp. soda
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • ½ cup melted butter
  • 1 cup pumpkin
  • 1 pkg. butterscotch OR choc chips
Preheat oven to 350 degrees. Beat eggs, butter, pumpkin and sugars together; then add mixed dry ingredients. Spray muffin tin with nonstick spray and add mixture. Bake about 20 minutes. Yield: about a dozen muffins.
Jennifer’s Test Notes: I normally double the recipe to share. I have substituted cinnamon applesauce for the butter. These are great with milk or coffee. I found this recipe online, but my kids think it’s mine!
    Jennifer Kittleson

4          cups crushed fruit (strawberries or raspberries)
1          cup jalapeño peppers, minced
¼         cup lemon juice
1          pkg. powdered pectin
7          cups sugar

Prepare 8 half-pint canning jars by sterilizing them in boiling water for at least five minutes. Warm lids. Fill canner with water and bring to a boil. Place crushed fruit, minced jalapeños, lemon juice and pectin in a large saucepan and bring to a boil over high heat. Add sugar all at once and stir to dissolve. Return to a boil and boil one exactly minute, stirring constantly. Skim off foam with a spoon and discard. Pack the jam into the hot, sterilized jars, leaving ¼” head space. Wipe the rim of the jars with a clean, damp cloth to remove any food residue. Top with lids and screw on rings. Place in rack in canner, making sure water is at least inch over the top of the jar. Bring back to a boil. Process for 10 minutes; start counting when the water returns to a boil. When time is up, remove jars from canner and place on a rack to cool. Let cool overnight. Press the top of each lid with your finger to ensure each jar is sealed. Store in a cool, dark place. If any jars do not seal, refrigerate and use shortly.

Sheila’s test notes: Use a timer! Jams and jellies get rubbery when overcooked. I serve this jam at parties during the holidays. I warm about a half cup of jam slightly in the microwave, then pour it over a brick of cream cheese. Serve with crackers. Sometimes I mix the jam and cream cheese in the blender to make a dip. It is also good on sandwiches and toast.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014

2          cups diced rhubarb
2          cups mashed strawberries
¼         cup lemon juice
1          pkg. Sure Jel
½         tsp. butter, optional
5½       cups sugar

Combine rhubarb, strawberries, lemon juice, fruit pectin and butter in a Dutch oven over high heat and bring to a full rolling boil, stirring constantly. Cook one minute. Remove from heat and skim off foam.  Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot, and return to a full rolling boil. Process for 10 minutes. Makes 6 half pints.

Sheila’s test notes: Sometimes I use crushed pineapple (canned and drained) in place of the rhubarb. The redder the rhubarb, the prettier the jam. While the butter is optional, it helps keep the jelly from getting too foamy.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014

1          bottle (750 ml) dry champagne
2          T. vinegar
1          pkg. powdered pectin
4          cups sugar

Pour bottle of champagne into a Dutch oven. Add vinegar and pectin. Bring to a full rolling boil. Add sugar all at once, and return to a boil. Boil for one minute. Remove from heat and skim foam. Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot and return to a full rolling boil. Process for 10 minutes. Makes 5 half pints.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014


1          prepared angel food cake, cut into cubes
1          large pkg. sugar-free strawberry gelatin
2          c. boiling water
1 ½      c. cold water
3          medium firm bananas, sliced
1          pt. fresh strawberries, halved
1          8-oz. container reduced-fat whipped topping

Layer banana slices and cake cubes in 9x13-inch pan coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water. Stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping before serving. Yield: 16 servings.

North Dakota Living test notes: Layer the bananas first to give it a solid base. We suggest supporting a local farmers market and making this dessert with fresh strawberries!

Diane Dockter, Bismarck Prairie Rose Lions Club, ’ Good Recipes, Page 273, June 2014

2/3       cup warm water

2/3       cup warm milk
¼         cup margarine
1          egg
1 ½      tsp. salt
1/3       cup sugar
4 ½      cup Dakota Maid bread flour
include 1 heaping T. gluten in this measurement
2          tsp. instant yeast (1 pkg.)

Place all ingredients in order given in a bread machine and process on dough cycle.

Marge’s test notes: I only use Dakota Maid bread flour. It gives the best and most consistent results.  The gluten is not a necessity, but it gives the dough a little more stretchiness. I use this dough recipe for everything. It’s a whole lot faster to make a pan of bread dough than it is to thaw out a loaf of bread, and so much better. No preservatives; everything is natural.

Marge Horner, KEM Electric Cooperative member, May 2014

6          eggs
1 ½      cups sugar
1          cup brown sugar
1          pkg. (regular size) cooked vanilla pudding (dry)
½         cup Wondra flour
4          cups milk
4          cups cream
Dash    salt
1          T. vanilla

Mix all ingredients except the vanilla in a very large microwavable bowl and microwave until thick, stirring about every 10 minutes. It takes about 30 to 35 minutes to cook. Add vanilla after it has cooled slightly. To make the rahmnoodla, take a piece of dough about the size you would make a bun. Roll it out into a 4" x 6" rectangle, spread a heaping tablespoon of custard on top, and sprinkle with a heaping teaspoon of sugar/cinnamon mix, roll up, place seam side down on a cookie sheet. Spread more custard, sugar and cinnamon on top; bake immediately in convection oven at 325 degrees about 20 minutes or until brown.

Marge’s test notes: I use a microwave so the ingredients do not scorch. This makes a very big batch, about 75 to 80 rahmnoodla. The recipe could be cut in half, but I like to make the full recipe because it freezes so well.

Marge Horner, KEM Electric Cooperative member, May 2014

butter, softened
½         tsp. cinnamon
1 ¾      cups brown sugar, divided
1 ½      cups heavy whipping cream

Roll basket of bread out to about a 15” x 30” rectangle. Spread soften butter or margarine on surface, then sprinkle with cinnamon and about 1/4 cup brown sugar. Roll up, pinching edges shut. Cut in 1 ½-inch pieces, for about 20. Place in greased 9” x 13” pan. Freeze; put frozen rolls in pan and let rise overnight.  Just before baking, mix equal parts cream and brown sugar; add cinnamon and gently pour over rolls and bake until very brown.

Marge’s test notes: I use my hands to spread the brown sugar across the dough to incorporate it with the cinnamon and butter. Twelve rolls fit nicely in a cake pan, or four rolls in an 8” square pan. In my convection oven, it takes 37 minutes at 325 degrees to bake; every oven varies. If you underbake the rolls, they could be doughy. You may also just bake the rolls plain and frost with cream cheese frosting or use odd pieces for crispies (elephant ears). Just roll in cinnamon and sugar mix, and bake immediately. 

Marge Horner, KEM Electric Cooperative member. May 2014

2          3-oz. packages instant vanilla pudding
1          8-oz. can crushed pineapple
2          cups sour cream
1          T. sugar
1          9-inch baked pie shell or graham cracker crust
            Whipped cream; optional
            Maraschino cherries, well-drained; optional

Combine Jell-O pudding mix pineapple and juice, sour cream and sugar in deep, narrow bottom bowl. Beat slowly with rotary beater or on lowest speed of electric mixer for one minute. Pour into pie shell. Chill at least 3 hours. Garnish with whipped cream, additional pineapple or maraschino cherries.

Test notes: We made two pies: one with a graham cracker crust and one with a regular pie crust. Both were tasty and easy to make! To trim calories, you might consider using a light sour cream and sugar-free pudding.

Arlene Bender, member, Verendrye Electric Cooperative and SRT Communications, Inc, April 2014

2          frozen loaves of bread, thawed (don’t rise)
2          T. Parmesan cheese
1          stick butter, melted
2          tsp. Parmesan cheese
2          T. parsley
1          T. garlic salt

Sprinkle 2 tablespoons Parmesan cheese in bottom of Bundt pan sprayed with Pam. Tear bread into 16 to 20 pieces; roll into balls. Mix the butter, 2 teaspoons Parmesan cheese, parsley and garlic salt. Roll bread balls in mixture and place in Bundt pan. Let rise until doubled in size. Bake at 350 degrees for 20 to 25 minutes.

Recipe by Lois Soland, Bottineau; member of North Central Electric Cooperative Page 12, Helping Hands cookbook, March 2014

North Dakota Living test notes: This is very tasty and easy to make.

1 ½     c. semisweet chocolate chips
1         (15-ounce) can chickpeas, rinsed and drained
4         eggs
¾        c. white sugar
½        tsp. baking powder
           powdered sugar, frosting or fresh berries, optional toppings

Preheat oven to 350 degrees F. Grease 9-inch round cake pan. Melt chocolate chips in a microwave-safe bowl, stirring occasionally until chocolate is smooth. Combine chickpeas and eggs in a food processor or blender and process until smooth. Add sugar and baking powder; blend. Pour in melted chocolate, then blend until smooth. Transfer batter to prepared cake pan. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Makes nine servings.

Per serving (without frosting): 320 calories, 13 g fat, 7 g protein, 47 g carbohydrate, 3 g fiber and 190 mg sodium

NDSU Extension Service test notes: This moist, chocolate dessert’s secret ingredient is chickpeas. It does not have flour or other sources of gluten. Chocolate is one of nature’s best sources of natural antioxidants, which carry some health benefits. However, moderation is still the key with desserts!  

North Dakota Extension Service, Febuary 2014

4          T. sugar
4          level tbsp. Hershey’s Natural Unsweetened Cocoa
Dash    kosher salt
½         tsp. cinnamon
2          c. whole milk
½         vanilla extract

In a small saucepan, heat the milk on low until hot. Don’t boil. Meanwhile, mix the sugar, cocoa, salt and cinnamon in a small bowl. Pour mixture into blender. When the milk is hot, pour into the blender with the dry ingredients. Place the lid on the blender, and press the blend or stir button. Blend for about 30 seconds. Remove the lid, taking care with the hot mixture. Add the vanilla, replace the lid and blend for about 10 more seconds. Pour into two mugs and enjoy!

Martina’s test notes: I use the blender because it mixes the ingredients extremely well. The chocolate becomes foamy and even more fragrant. You may stir the mixture in a mug as well. I use whole milk because the chocolate becomes extra creamy, but you may use skim or non-fat milk.

Martina Kranz, Verendrye Electric Cooperative

1½       c. orange breakfast drink (such as Tang)
¾         c. iced tea mix (unsweetened)
1½       c. white sugar
3          tsp. ground cinnamon
2          tsp. ground cloves

Mix contents in a large bowl. Store mixture in an airtight, quart-size container. Recipe makes 64 servings.

Recipe courtesy of the North Dakota State University Extension Service.


2          cups sifted flour
1          cup soft butter
¼         tsp. baking powder
½         cup powdered sugar
¼         tsp. salt
granulated sugar

Sift first three ingredients and set aside. Cream together butter and powdered sugar until fluffy. Mix in the flour mixture. Pat in a 9”x13” pan and prick with fork. Sprinkle with granulated sugar. Bake at 350 degrees for 20 to 25 minutes, or until light brown. Do not over bake.

Recipe by Connie Martinson, Tea Time Recipes cookbook, December 2013

1          double pie shell
4          cups raw pumpkin (sliced)
1          cup sugar
½         tsp. salt
½         tsp. cinnamon
1          T. lemon juice
butter, optional

Line pie plate with pie shell. Cut pumpkin in half, scoop out seeds and scrape clean. Slice into narrow strips to more easily remove the peeling. Slice pumpkin into thin pieces. Arrange slices inside the pastry shell 1/2 inch from edge. Sprinkle sugar, salt, cinnamon and lemon juice on the pumpkin. Dot with butter if desired. Cover with top shell. Cut slits in several places of the top crust. Seal edges and bake in preheated oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes.

Sue’s test notes: You cannot use canned pumpkin for this recipe because there is no way to slice pureed pumpkin. Use a sugar pumpkin and cut the slices (like apple slices) so they are even and not too thick, or they won’t cook through. You can sprinkle walnuts on the top. You may substitute buttercup or acorn squash for pumpkin.

Recipe of the late Emma (Schwind) Meidinger
Submitted by Sue B. Balcom, member, Mor-Gran-Sou Electric Cooperative, October 2013


PASTRY (yields 8 pie crusts)
5          cups flour
4          tsp. brown sugar
1          tsp. salt
½         tsp. baking powder
1          pound lard
1          egg, beaten
¾ to 1  cup cold water, cold vodka or cold clear soda
1          tsp. vinegar

Sift flour, baking powder and salt; add the brown sugar and cut the lard into flour mixture, mixing well. Add the beaten egg, liquid and vinegar. Roll out pie crusts.

Sue’s test notes: Do not substitute the lard. Once you mix the liquids into the flour, refrigerate and let it sit until the flour is absorbed into the liquid. I use clear soda instead of cold water; that’s one secret to a good crust. Soda or vodka will cook off and leave the crust in no water, so it doesn’t get soggy. The dough should not be sticky or solid, but flaky. I roll my dough on lightly floured waxed paper so I can lift it up easily.

Recipe of Lydia Zenker, from the 1975 Emmanuel Lutheran Cookbook, Gackle
Submitted by Sue B. Balcom, Mor-Gran-Sou Electric Cooperative, October 2013




yogurt, small size, any flavor
popsicle tray

Pour yogurt into tray. Push a popsicle stick through the foil. Freeze overnight.

Sharon’s test notes: I bought a popsicle tray at the dollar store. I filled the inserts with yogurt and froze, and transported them to the picnic in a cooler with ice. They are a tasty and healthy dessert.

Sharon Ternes, member, Capital Electric Cooperative, July 2013

            cantaloupe, honeydew and watermelon

Cut melon into small pieces or use a melon ball scoop. Have children put onto straws.

Sharon Ternes, member, Capital Electric Cooperative, July 2013

2          packages yeast (4 tsp.)
3          eggs, beaten
¾         cup Crisco
1          cup sugar
½         tsp. salt
2          cups warm water, divided
5 or 6   cups flour

5          oz.-box vanilla pudding, cooked according to package and cooled
2          cups sugar
2          cups cream
6          eggs
4          T. flour
            Pinch of salt

For dough, mix 1 cup water, sugar and yeast; let rise. In a large bowl, mix sugar, Crisco, eggs, salt and remaining warm water. Add yeast mixture and 5 or 6 cups flour to make soft dough; let rise for 1 hour. Roll out dough portions for each 9” pan; let rise approximately ½ hour. For the filling, mix the sugar, cream, eggs, flour and salt; add a third of the pudding. Pour on top of crust and sprinkle with cinnamon. Bake at 350 degrees until the filling sets.

Claudia’s test notes: Plan to spend a lot of time! This recipe makes about 12 kuchen, depending on the thickness of the crust. I use 9” x 1 ½ circular pans and bake two at a time. You can use this same recipe and add prunes, peaches, apricots, blueberries, or even cottage cheese to each pan. Pour the filling on top of the fruit. The kuchen freezes well.

Claudia Burrer, Wing, Capital Electric Cooperative, June 2013

2          cups milk
2          packages yeast
6 ½      cups flour, divided
½         cup Crisco
½         cup sugar
2          tsp. salt
2          eggs

Heat milk to lukewarm. Add yeast and 2 ½ cups flour; cover. Let rise about 2 hours. Cream Crisco, sugar and salt; add eggs and blend. Stir mixture in yeast sponge and add about 4 cups flour. Mix and let rise again, about 2 hours. Roll out, cut, and let rise 1 or 2 hours. Deep fry. Drain on paper towel. Glaze, sugar or frost.

Claudia Burrer, Wing, Capital Electric Cooperative, June 2013

2/3       cup sugar
2/3       cup honey
1          tsp. anise or anise oil
1          tsp baking soda
1          tsp baking powder
1/3       cup butter flavored shortening
1/3       cup cream
1          egg
3 2/3    cups flour, enough for a very stiff dough
powdered sugar

Cream shortening with sugar. Add honey, egg, cream and anise, and then dry ingredients. Form dough into small balls and flatten slightly. Bake at 350 degrees for 8 to10 minutes; baking time varies with ovens. Cool slightly and remove from pan. Put powdered sugar in a bowl; individually put cookies in sugar, then cover and tap off the excess. Store in covered container. Yield: about 4 dozen.

Marge’s test notes: I prefer using anise oil, which can be purchased online or at a cake or candy specialty store. I also recommend using Dakota Maid flour for its uniform consistency. I have a convection oven and bake these cookies for about six minutes. Remember that cookies continue to bake on the pan after you take them out of the oven. Underbake them! If they look done, you’ve baked them too long.

Marge Horner, KEM Electric Cooperative, December 2012

½         cup margarine
1 ½      cup sugar
2          eggs
3          ounces sour cream
2          ripe bananas, mashed
1          teaspoon vanilla
2          cups flour
1          teaspoon baking soda

3          ounces cream cheese, room temperature
6          tablespoons margarine
1          teaspoon milk
            Vanilla or almond extract to taste
1 ¾ to 2           cups powdered sugar

Mix bar ingredients in order given. Spread into a 15-x10-inch pan and bake at 350 degrees for 18 to 22 minutes, until a toothpick comes out clean. For the frosting, blend ingredients with a mixer until smooth. Spread frosting over cooled bars and serve.

Juli Schumacher, Jack Van Berkom, student, Page 74 of the St. John’s Academy Cookbook 2011

Test notes: We found the frosting to be thin. We suggest reducing the margarine or butter to one tablespoon, and if the frosting is too thick, adding one-half to one tablespoon at a time.

1          cup flour
¼         cup brown sugar
½         cup margarine              
¼         cup chopped nuts
8          cups rhubarb, diced
1 ½      cups sugar (more if too tart)
4          tablespoons cornstarch
2          tablespoons butter
Few drops red food coloring, optional
1          8-ounce container whipped topping
1 ½      cups miniature marshmallows
1          3-ounce package instant vanilla or lemon pudding

First layer: mix the flour, brown sugar, margarine and chopped nuts, and press the crust into a 9x13 cake pan. Reserve ½ cup of the crust for topping if desired. Bake at 350 degrees for 15 minutes and cool. Second layer: put rhubarb in a 3-quart kettle; mix sugar and cornstarch, and add to rhubarb. Stir to create juice and cook until thick, stirring often. Add a little water if needed. Add butter and red food coloring. Cool slightly and put on cooled crust. Third layer: mix the whipped topping and marshmallows together and spread on cooled rhubarb. Prepare the instant pudding mix according to box directions. Let set 2 to 3 minutes; then put on top of topping/marshmallow mixture. Sprinkle reserved crumbs on top. Refrigerate several hours before serving.

Gwen’s test notes: Use more or less cornstarch depending on the rhubarb’s juice. I make this delicious recipe using lemon pudding.

Gweneth Hansen, Guelph
Dakota Valley Electric Cooperative and Dickey Rural Telephone Cooperative, July 2012

page 100, American Legion Auxiliary cookbook
12        ounce can pineapple
21        ounce can cherry pie filling
1          box yellow cake mix, dry
1          cup nuts, chopped
1          stick butter
            Whipped topping or ice cream, optional
Preheat oven at 350 degrees. Grease a 13x9x2 pan and mix pineapple and pie filling evenly. Sprinkle the dry cake mix evenly over fruit. Shake pan to level. Spread nuts over cake mix. Cut butter over nuts, spreading evenly. Bake at 350 degrees for 50 minutes. Serve hot or cold as is, or with whipped topping or ice cream.

Gwen Young, Rutland


            Ice cream
            Peanut butter
            Hot fudge sauce
            Peanut butter chocolate chips

Heat hot fudge sauce according to package directions. Fill large bowl with ice cream. Add 1 to 2 tablespoons peanut butter. Add hot fudge liberally. Sprinkle with chocolate chips. Enjoy!

Annalise, Gracie and Burke Rauschenberger, Minot, Verendrye Electric Cooperative, April 2012


1          10.2-ounce container of sugar-free, flavored Coffee-mate® creamer
              (Hazelnut, Caramel Vanilla or French Vanilla)
1          7.33-ounce Nestle’s fat-free with calcium hot cocoa mix
1          4- or 8-ounce jar of instant coffee

Put all ingredients into a large bowl and mix well with a wire whisk. Mix one heaping tablespoon of the cappuccino with hot water and serve. Leftover mix can be stored in covered containers for a few months.

Bea Berg, Reynolds, Nodak Electric Cooperative, January 2012

6          egg yolks
2          cups brown sugar
½         cup bread crumbs
1          cup chopped nuts
¾         cup Cream of Wheat
6          egg whites
2          cups sweet cream
            maraschino cherries

Beat the egg yolks. Add the brown sugar and mix together. Add the bread crumbs, chopped nuts and Cream of Wheat. Beat the egg whites until they are stiff and fold them into first mixture. Pour into a 9x13 greased cake pan and bake 25 to 30 minutes at 375 degrees. Cool. Break into small pieces. Whip the sweet cream. Line cake plate with cake crumbs and top with a layer of whipped cream. Add layers of alternating crumbs and cream with each layer smaller than the first to create a mountain effect. Garnish with cherries.

Becky Knudson, Cass County Electric Cooperative, December 2011

6          cups popped corn
2          cups low-fat granola or granola clusters
1          cup quick-cooking oats
1          cup sweetened dried cranberries
1          cup raw almonds
½         tsp. ground cinnamon
½         cup sunflower kernels
½         cup honey
1/3       cup butter or margarine, melted
non-stick cooking spray
Pre-heat oven to 300 degrees F. Combine popped corn, granola, oats, cranberries, almonds and cinnamon in large bowl; set aside. Mix sunflower seeds, honey and butter together in small bowl. Pour over popcorn mixture; mix well with spoon sprayed with cooking spray. Spread mixture evenly on cookie sheet. Bake 30 minutes, stirring once halfway through cooking time. Allow to cool 20 minutes before breaking clumps apart with spoon. Store in airtight container up to 1 week.

Janet’s test notes: I use Kashi® GOLEAN® crunch cereal for the granola. In place of the cranberries, you could use any combination of dried fruit pieces.

Janet Parton, Minot, Verendrye Electric Cooperative, November 2011

½         cup shortening
2          cups sweet cream
1          cup sugar
½         tsp. salt
3          eggs
3          tsp. baking powder
5          cups all-purpose flour

9          cups pumpkin
1          cup sugar
½         tsp. salt
1 ½      tsp. cinnamon

Rolling Mixture:
1          cup all-purpose flour
1          cup sugar

Mix dough gently and set aside. Mix filling in separate bowl and set aside. Roll out a large walnut-sized piece of dough on rolling mixture into a 6- to 8-inch-round disc. Put 1 to 2 heaping tablespoons of filling mixture on one half of dough disc. Fold over the half without filling and roll the edge of a plate around the edge to seal. (Re-use the leftover dough scrap into the next walnut to be rolled.) Cut two small vent holes on top of Blachinda and place on greased cookie sheet. Back at 350 degrees for 20 minutes.

Taken from page 61 of the Connecting Generations cookbook. (Sept. 2011)


6          eggs, separated
1          cup sugar
1          cup melted butter
2          cups flour

Discard three egg whites. Beat remaining egg whites and yolks with sugar. Stir in melted butter; mix in flour. Bake on Krum Kake iron.

Recipe by Junice Lynse, July 2011
Page 379 of the Leeds Lutheran Church 125th anniversary cookbook

2          cups white sugar
2          cups white flour
1          stick margarine
½         cup oil
1          cup water
4          T. cocoa
2          eggs, beaten
½         cup buttermilk
1          tsp. baking soda
1          tsp. vanilla

Mix sugar and flour. Melt margarine and mix with oil, water and cocoa; bring to boil. Mix with sugar and flour. Add eggs, buttermilk, baking soda and vanilla; mix well. Bake in an 11”x17” pan at 400 degrees. Yield: 32 servings.
1          stick margarine
4          T. cocoa
6          T. buttermilk
1          pound powdered sugar
1          tsp. vanilla

Melt ingredients and bring to boil slowly, stirring constantly. Take off heat and add powdered sugar and vanilla; mix well.

Submitted by Gayle Moore, member, Verendrye Electric Cooperative, June 2011