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Cabbage Slaw
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Servings Prep Time
4 servings 10 minutes
Passive Time
1-2 hours in refrigerator
Servings Prep Time
4 servings 10 minutes
Passive Time
1-2 hours in refrigerator
Cabbage Slaw
Votes: 0
Rating: 0
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Print Recipe
Servings Prep Time
4 servings 10 minutes
Passive Time
1-2 hours in refrigerator
Servings Prep Time
4 servings 10 minutes
Passive Time
1-2 hours in refrigerator
Ingredients
Servings: servings
Instructions
  1. Coarsely chop the cabbage and carrot. Set aside.
  2. In a small bowl, combine the remaining ingredients. Stir into the cabbage and carrot.
  3. Refrigerate for 1 to 2 hours. Stir once during that time. Serve chilled.
Recipe Notes

Substitution option: Pre shredded or bag options can be used for the cabbage.

Recipe courtesy of Wendy Williams, Iola, WI.

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Lime Triangles
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Servings
48 Pieces
Servings
48 Pieces
Lime Triangles
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Servings
48 Pieces
Servings
48 Pieces
Ingredients
Crust
Filling
Servings: Pieces
Instructions
Crust
  1. Preheat oven to 350 degrees. Grease a 9-x13-inch metal baking pan. Line pan with foil, extending foil over the short ends; lightly grease bottom and sides of foil.
  2. In food processor with knife blade attached, pulse butter, 2 cups flour, and 2/3 cup confectioners’ sugar until mixture is moist but crumbly. Dough should hold together when pressed with 2 fingers.
  3. Transfer mixture to prepared pan; spread evenly. With fingertips, press dough onto bottom of pan.
  4. Bake 20–25 minutes or until lightly browned. While crust bakes, prepare the filling.
Filling
  1. From limes, grate 1 tablespoon of peel/zest and squeeze 2/3 cup juice.
  2. In a large bowl, beat eggs with a wire whisk. Add lime zest, juice, granulated sugar, baking powder, salt, and 1/4 cup flour; whisk until well blended. Whisk once more before pouring into hot crust.
  3. Bake 18–22 minutes or until filling is just set and golden (filling will jiggle slightly in center).
  4. Transfer pan to wire rack. Sift 1 tablespoon confectioners’ sugar over hot filling. Cool completely in pan on wire rack. Carefully pull foil from sides of lime bars. Trim edges, if preferred.
  5. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Cut each piece diagonally in half to form 48 triangles. Refrigerate any leftovers.
Recipe Notes

Recipe courtesy of Sally Boldig, Tigerton, WI.

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Cole Slaw
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Creamy ColeSlaw
Servings Prep Time
4-6 15 minutes
Servings Prep Time
4-6 15 minutes
Cole Slaw
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Creamy ColeSlaw
Servings Prep Time
4-6 15 minutes
Servings Prep Time
4-6 15 minutes
Ingredients
Servings:
Instructions
  1. Mix mayonnaise, powdered sugar, and milk until there are no lumps.
  2. Pour mayonnaise mixture over cabbage and toss together. Start with a little at a time so the consistency doesn't liquify.
Recipe Notes

It may take some trial and error to get it right, but this coleslaw is worth the experiment.

Recipe courtesy of Debbra Werner, Catawba, WI.

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‘Good n’ Easy’ Apple Cake
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Servings
6 servings
Servings
6 servings
‘Good n’ Easy’ Apple Cake
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together sugars, butter, eggs, and vanilla; beat well.
  2. In a separate bowl, combine flour, salt, baking soda, cinnamon, nutmeg, milk, and vinegar and let rest for 5 minutes, then beat well; mix in apples at the end.
  3. Grease and flour a 13-x9-inch pan and bake at 350 degrees for 35–40 minutes.
  4. Excellent toppings include whipped cream or ice cream.
Recipe Notes

Recipe courtesy of Clarisse Beckler, Ellsworth, WI.

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Cranberry Pudding
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Servings
4 servings
Servings
4 servings
Cranberry Pudding
Votes: 0
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Servings
4 servings
Servings
4 servings
Ingredients
Pudding
Sauce for Topping
Servings: servings
Instructions
Pudding
  1. Mix cranberries, sugar, salt, and flour. Add baking soda to water, then add molasses and corn syrup.
  2. Stir and mix into cranberry-flour mixture.
  3. Place in buttered glass casserole dish with cover.
  4. Bake covered for 1 hour at 325 degrees.
Sauce for Topping
  1. Melt butter and add sugar and cream on low heat.
  2. Serve very hot over cranberry pudding.
Recipe Notes

Notes: The pudding will double in size as it bakes so be sure to choose a larger-sized baking dish.

Recipe courtesy of Karen Perington, Merrillan, WI.

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