Category Archives: Church Cookbooks

Salty Caramel Cruch Bars

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By popular demand, here is Sherry J’s recipe for Salty Caramel Crunch Bars. Enjoy!

INGREDIENTS

90 Club crackers such as Keebler brand*
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
½ cup whole milk
1 teaspoon vanilla extract
1 cup butterscotch baking chips
1 cup chocolate-hazelnut spread, such as Nutella

DIRECTIONS

Line a 9×13-inch pan with 1 layer of crackers, cutting as needed to fit.

In a large saucepan, melt the butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top.

In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make the mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars.

Makes approximately 54 bars.

*NOTE: My pan didn’t need this many crackers. It took about 1 ½ stacks of Club crackers to do 3 layers in my 9×13-inch pan.

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Barbecue Meat Loaf

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INGREDIENTS

1 1/2 lb. ground beef
1 cup fresh bread crumbs
1 onion, finely chopped
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cans tomato sauce
1/2 cup water
3 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons prepared mustard
2 teaspoons Worcestershire Sauce

DIRECTIONS

Mix together beef, bread crumbs, onion, beaten egg, salt, pepper, and 1/2 can tomato sauce.

Form into loaf and put in shallow pan.

Combine the rest of the sauce and all other ingredients. Pour over loaf.

Bake at 350 degrees F for 1 hour and 15 minutes. Baste occasionally.

Makes 4 to 6 servings.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Ann M..

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Viginia R’s Beef Brisket

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INGREDIENTS

1 large trimmed beef brisket
1 can beer
1 can cream of mushroom soup
1 package Lipton onion soup mix

DIRECTIONS

Place brisket in roaster pan or 9×13 inch oven-safe casserole dish. Pour 1 can of beer over meat and cover with foil. Marinate in the fridge overnight.

Next day, discard marinade. Sprinkle brisket with garlic powder.

Pour 1 can cream of mushroom soup over meat, then sprinkle 1 package of Lipton onion soup mix over the meat and mushroom soup topping.

Cover pan/dish with foil and cook in 300 degree F oven for approximately 3 hours or until fork tender.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Virginia R..

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Ten (10) Bean Soup

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FIRST:

You will need 2 cups of any dry 10 bean mix. Purchase premixed or mix your own. Rinse bean mix well; cover beans with water and soak overnight. Drain; rinse well again.

Add 2 quarts of water. Add 2 or more ham hocks and simmer 1 1/2 hours.

THEN ADD:

1 large onion, diced
2 to 3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper (or less)
1 bay leaf
1 large bell pepper, diced
3 to 4 ribs celery, chopped (include tops if desired)
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 (10 ounce) can Ro-Tel tomatoes (undrained), chopped

TO FINISH:

Simmer for 1 hour, stirring occasionally, Add a bit of hot water (if desired).

Serve with hot corn bread.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Lila B.

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Caramel Brownies

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INGREDIENTS

14 ounces individually wrapped caramel candies
2/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter or margarine
1 cup pecans (optional)
1 cup chocolate chips

DIRECTIONS

Melt caramels in 1/3 cup evaporated milk.

Combine cake mix, melted butter or margarine, remaining 1/3 cup evaporated milk, and pecans together.

Press 1/2 of this mixture into greased 13×9 inch pan.

Bake 6 minutes at 325 degrees F.

Sprinkle chocolate chips on top and pour caramel mixture over the top.

Press remaining dough on top and bake 15 to 20 minutes at 325 degrees F.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Lisa M.

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Basic Butter Cookies

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INGREDIENTS

1 cup butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar

DIRECTIONS

Cream butter until fluffy, adding sugar gradually. Add egg and vanilla. Beat well.

Sift flour, soda, salt, and cream of tartar. Blend into creamed mixture; mix well. Chill for 1 hour.

Roll out on floured surface and cut out cookies.

Bake in 400 degree F oven until light brown.

If your are going to use a cookie press, do not chill.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Wende B.

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Aggression (Oatmeal) Cookies

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INGREDIENTS

3 cups packed brown sugar
3 cups butter or 1/2 butter and 1/2 margarine
6 cups oatmeal (1 box)
1 tablespoon baking soda
3 cups sifted flour

DIRECTIONS

Mix with your hands until well blended. (This is where the aggression comes in. You will need to squeeze all the ingredients together to blend.)

Roll out small balls and place on an ungreased baking sheet. Press each ball down with the bottom of a glass which has been buttered and dipped in granulated sugar. You may have to twist the glass slightly when lifting to avoid sticking to the flattened cookie dough.

Bake at 350 degrees F for 10 to 12 minutes or until light brown. Allow to cool slightly on the cookie sheet before removing. Makes 14 dozen. Freezes well.

Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Jane G.

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