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Chocolate Peanut Butter Ribbon Fudge
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Servings
16 pieces
Servings
16 pieces
Chocolate Peanut Butter Ribbon Fudge
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Servings
16 pieces
Servings
16 pieces
Ingredients
Servings: pieces
Instructions
  1. Mix together: peanut butter, powdered sugar, and melted butter; set aside.
  2. In a large mixing bowl, combine chocolate chips, butter slices, marshmallow cream, and vanilla.
  3. Heat granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly until mixture comes to a boil. Boil for 6 minutes, stirring constantly.
  4. Pour over chocolate mixture in bowl and stir thoroughly until blended.
  5. Turn half of the chocolate mixture into a well-buttered 8- or 9-inch square pan.
  6. Carefully spoon reserved peanut butter mixture over fudge layer, spreading evenly.
  7. Evenly spread remaining chocolate mixture on top. Refrigerate until set.
  8. Cut into squares and serve or put into individual paper candy cups.
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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Peach Crumb
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Request from reader for peach recipes
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Peach Crumb
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Request from reader for peach recipes
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Toss peaches with brown sugar, flour, and cinnamon. Arrange in an 11-x 7-inch baking dish.
  2. In a mixing bowl, combine remaining dry ingredients and sift. Add egg; mix with a fork until crumbly. Sprinkle mixture over the filling. Drizzle melted butter evenly over crumbs.
  3. Bake in a 350 degree oven for about 1 hour or until peaches are soft and topping is golden.
  4. Serve warm or cold with vanilla ice cream, if desired.
Recipe Notes

Recipe courtesy of Shelley Witt, Chicago, IL.

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Mincemeat
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In response to the request from Rita Wastlick.
Mincemeat
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In response to the request from Rita Wastlick.
Ingredients
Servings:
Instructions
  1. Boil meat till tender, approx. 2 hours. Pour off broth and reserve; let meat cool, 8 hours or overnight.
  2. Grate the lemon and orange rinds and juice the lemons and oranges.
  3. Grind meat with the apples, half of the raisins, and half of the candied fruit. Add remaining half of raisins and candied fruit, salt, grated rind, juice of lemons and oranges, currants, sugar, spices, and beef broth or cider. Stir thoroughly and slowly cook approx. 1 hour on very low heat.
  4. Freeze, can, or refrigerate and use within a few days. When making pies, add 2 tablespoons of butter (or 1/2 cup of suet) to filling for each pie.
Recipe Notes

Recipe courtesy of Lorraine R Gardner, Oregon, WI.

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Cranberry Salad
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A WECN Magazine reader had requested a salad that contained strawberry jello, cranberries, and orange peel. This might be the one -- it's an old recipe from the 1960s, but a good one.
Cranberry Salad
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A WECN Magazine reader had requested a salad that contained strawberry jello, cranberries, and orange peel. This might be the one -- it's an old recipe from the 1960s, but a good one.
Ingredients
Servings:
Instructions
  1. Run unpeeled oranges and cranberries through food processor. Add sugar and let stand 10 minutes.
  2. Prepare gelatin according to package directions. Place in refrigerator until it begins to set. Then mix in celery, nuts, and other ingredients.
  3. Chill in refrigerator until set and ready to serve.
Recipe Notes

Recipe courtesy of Margith Annette Meis, Eleva, WI.

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Cranberry Cream Salad
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This recipe is in response to Amanda Tutor from Ashland in the February 2020 issue of WECN. It is a great recipe, and I have made it many times. You could use strawberry, cherry, or raspberry gelatin and all would be very good. P.S. My family lived in Ashland for 12 years before being transferred to Eau Claire.
Servings Prep Time
8 20 minutes
Cook Time Passive Time
5 minutes for the jello 15 minutes for jello to set
Servings Prep Time
8 20 minutes
Cook Time Passive Time
5 minutes for the jello 15 minutes for jello to set
Cranberry Cream Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is in response to Amanda Tutor from Ashland in the February 2020 issue of WECN. It is a great recipe, and I have made it many times. You could use strawberry, cherry, or raspberry gelatin and all would be very good. P.S. My family lived in Ashland for 12 years before being transferred to Eau Claire.
Servings Prep Time
8 20 minutes
Cook Time Passive Time
5 minutes for the jello 15 minutes for jello to set
Servings Prep Time
8 20 minutes
Cook Time Passive Time
5 minutes for the jello 15 minutes for jello to set
Ingredients
Servings:
Instructions
  1. Dissolve gelatin in hot water; chill until slightly thickened in bowl, but not firm.
  2. Break up cranberry sauce with fork. Stir into gelatin along with celery and walnuts. Fold in sour cream.
  3. Pour into sprayed 8x8 pan. Chill until firm.
Recipe Notes

Recipe courtesy of Veeva Roeming, Eau Claire, WI.

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