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COOK OF THE WEEK - BANK IOWA

Bank Iowa is once again hosting its annual Relay for Life bake sale fundraiser on June 27, at the downtown bank lobby from 8:30 a.m. until 5:30 p.m.
All the Bank Iowa employees bake their favorite treats and are sharing their recipes with you this week. They invite you to come any time Friday, June 27, to enjoy one treat with a cup of coffee or a glass of lemonade. How about buying a plate full to take home, or getting some to share with your fellow co-workers? You will have a large variety to choose from: cookies, bars, pies, cakes, homemade bread, gift candy glasses, and bagged treats. They are accepting free will donations for these tasty treats that will support a great cause.

Lemon Meringue Pie
Sandra Mennen
2 egg yolks plus 1 egg
1/2 cup sugar
3 tablespoons cornstarch
pinch of salt
1-3/4 cups water
1/2 cup sugar
1/2 cup lemon juice
Prepared pie crust
Beat the 2 egg yolks and 1 egg, saving the whites of the 2 eggs for the meringue. Add 1/2 cup sugar, cornstarch and salt; stir this mixture into the boiling water, sugar and lemon juice mixture. Cook until thick. Cool and pour into baked pie shell. Prepare the meringue and cover pie with meringue and bake until brown.

Cheerio Treats
Amy Donahe
1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla
5 to 6 cups cheerios (she uses
honey nut and chocolate)
M and Ms or chocolate chips,
optional
In large saucepan, combine sugar and corn syrup. Bring to a boil over medium heat. Allow mixture to boil for one minute and remove from heat. Add peanut butter and vanilla to mixture and mix until smooth. Add cheerios and mix until coated. Can add M and Ms or drizzle melted chocolate chips over top. Drop by spoonful onto waxed paper and allow to cool. Makes approximately 2 dozen.

Carmel Corn
Rita Julius
9 ounce bag Old Dutch Puff
Corn
1 cup butter (NOT margarine)
1-1/4 cups brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda
Preheat oven to 250 degrees. Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan. Cook on medium heat until mixture has melted.
Once mixture has melted, add the baking soda. (NOTE: This will cause the mixture to foam.) Pour puff corn into a large roaster pan. (Be sure to spray pan with cooking spray.) Pour caramel mixture over the puff corn and stir until mixed. Place in oven at 250 degrees for 45 minutes, stirring every 10 to 15 minutes. Remove from oven. Pour on wax paper and break apart.

Carrot Bar Recipe
Vick Burgett
2 cups sugar
1 cup oil
4 eggs
12 ounces carrot baby food
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon (or less)
1 teaspoon soda
1 teaspoon salt
Mix sugar, oil, eggs and baby food. Add flour, cinnamon, baking powder, soda and salt. Add to carrot mixture and mix well. Bake for 20-25 minutes at 350 degrees in a greased 15x10 pan.
Frosting:
8 ounce package of cream
cheese
1/4 cup butter or margarine
1 teaspoon vanilla
4 cups powdered sugar (or
more)
Mix well and frost bars.

Chocolate Chip Cookies
Sharon Miller
1  cup butter
2/3 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
3-1/2 cups flour
1 cup Rice Krispies
1 cup coconut
1-1/2 cup chocolate chips
Mix sugars, butter and oil for at least one minute until light and fluffy. Add egg and vanilla and mix well. Mix the soda, salt and cream of tartar with the flour and gradually add to the dough. By hand, mix in the cereal, coconut and chocolate chips. Drop by spoonful on lightly greased cookie sheets. Bake in a 350 degree oven for 10 to 12 minutes, until lightly browned.

Chocolate Zucchini Muffins
Jane Heinle
1 cup brown sugar
1 cup white sugar
3 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (or more) miniature
chocolate chips
1/2 cup chopped nuts (if desired)
3 eggs, beaten
3 teaspoon vanilla
1 cup oil
2-1/2 cups grated zucchini
Mix the first nine ingredients together. Mix the remaining four ingredients together and add to dry ingredients. Fill muffin cups 3/4 full. Bake in a 400 degree oven for 18 minutes. Makes approximately 30 muffins.

Easy Pie Crust
David Boswell
5 pounds flour
3 pounds butter flavored Crisco
1 tablespoon salt
30 ounces regular 7-Up
This needs a very large bowl to mix as you are making a very large quantity. Combine flour and Crisco using pastry cutter. Mix until crumbly. Little by little add the 7-Up and mix together using your hands until it has a play dough like consistency. Form into balls a little larger than your fist and flatten slightly. Wrap with plastic wrap and place in airtight container in freezer.
When ready to make pie, remove piecrust from freezer and let it rest on counter for a couple of hours until warm enough to roll. Proceed with directions for your favorite pie. This piecrust recipe yields 18 to 24 piecrusts that will keep for long periods in your freezer.

German Chocolate Cake Bars
Kathy Peart
Melt 1 bag (50) caramels with
1/3 cup evaporated milk
Mix 1 box German Chocolate
cake mix with 3/4 cup melted
margarine or butter and 1/3
cup evaporated milk
Put half of cake mixture into greased and floured 9 x 13 inch pan. Bake in 350 degree oven for 6 minutes. Put 1 cup chocolate chips, melted caramel mixture plus coconut, walnuts, and pecans over cooked cake mixture. Crumble remaining cake mix or caramel and bake in a 350 degree oven for 15 to 18 minutes.

Oatmeal Bread
Diane Amundson
2 packages of yeast dissolved in
1/2 cup warm water, set aside
2 cups boiling water
1-1/2 cups oatmeal
3/4 cup sorghum, can use honey
or molasses
1/3 cup butter
1 teaspoon salt
Combine the last 5 ingredients and let stand until lukewarm, then add the yeast mixture.
To this add: 2 eggs, beaten at room temperature
To this add: 5-1/2 cups of flour until well blended.
This will be a soft, sticky dough. Knead lightly and add more flour if too sticky. Place dough in a greased bowl and cover until it rises. Punch down and divide into 2 loaves on a well-floured surface. Shape dough and place in greased pans until double in size. Bake in a 350 degree oven approximately 45 to 60 minutes or until the loaf sounds hollow when tapped.

Rhubarb Dessert
Ali Bruder
1/2 cup margarine
2-1/2 cups flour
1-1/2 cups sugar
1 teaspoon soda
1 egg
1/2 teaspoon salt
1 cup buttermilk or whole milk
1 tsp. vanilla
Mix above ingredients together and then add:
3 cups chopped rhubarb
Put in 9 x 13 inch greased pan. Bake for 30 minutes in a 350 degree oven, then sprinkle with 1 cup brown sugar.
Bake 15 minutes more.
Just before cake is done, boil: 3/4 cup Carnation evaporated
milk
1 cup sugar
1/2 cup margarine
Boil 3-1/2 minutes at a rolling boil.
Add:
1 tsp. vanilla
1 cup chopped pecans, or
favorite nut
Pour over hot cake. Serve warm with Cool Whip.

Filled Oreo Cookies
Angela Frerk
1 Devil’s Food Cake Mix
2 eggs
1/2 cup melted margarine
Mix together and roll batter into balls the size of walnuts. Bake in a 350 degree oven until the cookie starts to crack (approximately 9 minutes.)
Filling:
4 oz. cream cheese
1/2 teaspoon vanilla
1-3/4 cups powdered sugar
Mix together and spread between 2 cookies. Store in refrigerator.

World’s Best Sugar Cookies
Kristi Day
1 cup powdered sugar
1 cup sugar
1 cup butter
1 cup oil
2 eggs, beaten
2 teaspoon vanilla
5 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream together the sugars, oil, and butter. Add eggs and flavoring. Mix well. Add dry ingredients. Chill for half an hour. Drop by teaspoon on ungreased cookie sheet. Bake in 350 degree oven for 10 minutes.

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by calling my cell phone at 515-368-3650 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.