SAMPLE RECIPES

FULL COOKBOOKS ARE AVAILABLE AT THE BARN AND VIA EMAIL ORDER 

Volume I is $2.50

Volume II is $3.50

Both can be purchased together for $5.00

Proceeds of books go to help pay for our grandson's college books 

You may email Dave Nolte to purchase a copy online, but

there will be a $1.50 charge for handling and mailing.

Email Order 

 

Raspberry Long-Cake

(Preheat oven to 40

2 c flour

6 Tblsp shortening

6 Tblsp sugar

1 well beaten egg

3 Tblsp baking powder

b c - c milk

1 Tblsp salt

Mix together and spread in 12 X 7 greased baking dish. Cover with 1 qt sweetened raspberries and juice.

Topping:

1 c margarine

c sugar

3 Tblsp flour

Mix and drop by spoon here and there over berries. Bake 35 min at 400.

Serve warm with whipped cream and top with more berries.

 

Raspberry Nut Dessert

Crust:

c melted margarine

c brown sugar

1 c flour

nuts

Mix and spread into 9 X 13 pan.

Bake at 350 for 10 - 15 min.

1c milk

1 lb marshmallows

1 pt whipped cream

1 -1 c raspberries

Heat milk and add marshmallows until softened. Cool and add whipped cream and fruit; pour into crust. Chill at least 2 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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