RECIPES
These recipes were donated from the individuals who shared the actual food
item with us at the SFWR 2006, 2007, 2008 & 2009 Retreats.
Thank
you!!
If you
want to see more recipes here, please send them to:
webmaster@whitewaterbasketguild.com
2009 RETREAT
RECIPES
 |
| From the Kitchen of: |
Linda Elschlager |
| Savannah
Squares |
| Preheat Oven: 250° |
13x9 pan |
| 6 cups Crispix Cereal |
2 cups Pecan halves |
Melt 1/4 cup
butter, 1/2 cup brown sugar, & 1/2 cup Praline Mix
(The brand
of the Praline Mix is Savannah Cinnamon
Co.) Bring to a boil, gently cook for 2 minutes.
Stir in 1/2 teaspoon baking soda until foamy. Pour
over mixture and stir to coat. |
| Bake @ 250°
for 1 hour |
Stir once during baking. |
Download Savannah Squares recipe
HERE!
|
| Saltine Chocolate
Pieces |
| From the
Kitchen of: |
Unknown |
|
Preheat oven to 400° |
10x15 foil lined cookie sheet |
| 1 sleeve Saltines |
12 oz. semi-sweet chocolate chips |
| 3/4 cup brown sugar |
1 cup butter |
| 3/4 cup chopped nuts |
Spray the lined cookie sheet very
lightly with cooking spray. Cover cookie sheet
with
saltines. Boil sugar and butter for 3 minutes. Pour
mixture over saltines and
spread evenly. Bake at
400° for 5 minutes. Remove from
oven.
Sprinkle with chocolate chips. Let set 1
minute, then spread melted chips with spatula.
Sprinkle 3/4 cup chopped nuts over this and press down
lightly. Cut on diagonal immediately or cool until
firm, then break up; pieces can be frozen.
|
Download Saltine Chocolate Pieces
HERE!
|
| Pretzel Dip |
| From the Kitchen of: |
Unknown |
| 2 cups mayonnaise |
2 cups sugar |
| 1 T. mustard |
1 T. dry mustard |
| 2 T.
horseradish |
Get your Pretzel Dip Recipe
HERE!
|
|
| Marinated Vegetables |
| From the Kitchen of: |
Unknown |
| 1 can
Shoepeg corn |
1 can French style green beans |
| 1 can Lesueur early peas |
1 small jar of chopped
pimento |
| 1 cup finely chopped celery |
1 cup finely chopped green
pepper |
| 1 cup finely chopped green
onion |
1 cup sugar |
| 3/4 cup vinegar |
1/2 cup salad oil |
| 1 T water |
1 teaspoon salt |
| Drain all
canned vegetables and pimento, combine with chopped
celery, green pepper and green onion in a bowl. In a
small pot combine sugar, vinegar, oil, water, salt and
pepper. Bring to a boil. Pour over vegetables and
refrigerate for at least 4 hours, but, over night is
best. |
| Download
Marinated Vegetables recipe
HERE! |
|
|
|
Butterscotch Haystacks |
| From
the Kitchen of: |
Unknown |
|
1-2/3 cup Nestles Toll House Butterscotch Morsels |
3/4 cup creamy peanut
butter |
| 1 can (8.5oz) or 2 cans
(5oz.each) chow mien noodles |
3-1/2 cups miniature
marshmallows |
| Cookie sheets
lined with waxed paper |
Microwave morsels in a large
uncovered microwavable bowl on Medium-High (70%) power
for 1 minute. STIR. The morsels may retain some of
their original shape. If necessary micros at
additional 10-15 second intervals stirring until
melted (smooth).
Stir in peanut butter until well
blended, add chow mien noodles and marshmallows. Toss
until coated. Drop by rounded tablespoon onto prepared
baking sheets. Refrigerate until ready to serve.
Makes about 6 dozen candies. |
| Download
Butterscotch Haystacks recipe
HERE! |
|
|
Hull Free
Caramel Corn |
| From the Kitchen of: |
Unknown |
| 1/2
cup corn syrup |
1
cup (2 sticks) margarine |
| 2 cups firmly packed brown
sugar |
dash of salt |
| 1/2
tsp. Baking Soda |
1
tsp. Vanilla |
|
1 Bag of Hull-free popped corn |
Bring the
syrup, margarine, brown sugar and salt to a boil in a
Medium sized saucepan. Boil for 5 minutes, stirring
constantly. Remove from heat; add the soda and
vanilla. Stir well but quickly, it will foam. Pour
over the popcorn in a large bowl. Mix Well.
Place
the popcorn in a lightly oiled roaster pan (or coat it
with Vegetable cooking spray) Bake at 250°
for one hour, stirring every 15 minutes. Turn out onto
wax paper. Let cool and then break apart. |
| Get the Hull
Free Caramel Corn recipe
HERE! |
|
|
| Pretzel Mix |
| From
the Kitchen of: |
Sue
Wilcox |
| 1
cup Orville Redenbachers Oil |
1 envelope (1oz.) Powdered
Ranch Salad Dressing (such as Hidden Valley) |
| 1
tsp. Garlic Powder |
1
tsp. Cayenne pepper, or to taste |
| 2 bags (15 oz.
each) thin pretzels |
Preheat oven to 200°
Pour the oil into a
2 cup glass measuring cup. Add the ranch dressing,
garlic powder and Cayenne pepper. Wisk to mix.
Pour 1 bag of the thin pretzels into each of the 2
ungreased 10"x15" baking pans. Pour 1/2 the oil
mixture over each pan. Stir until all of the pretzels
are coated with the mixture. Bake uncovered for 90
minutes, stirring and turning every 20 minutes. Remove
pans from the oven and cool completely. Store in an
air tight container at room temperature for up to 3
weeks. |
|
Download Pretzel Mix recipe
HERE! |
2008 Retreat Recipes
|
| From the Kitchen of: |
Pam Feix |
| Cracker Brittle |
| Preheat Oven: 400° |
9x13 cookie sheet lined with aluminum foil |
| 44 saltine crackers |
2 sticks butter (not margarine) |
| 1 cup packed brown sugar |
12 oz. pkg. chocolate chips |
| pkg. of toffee pieces |
1/2 cup crushed pecans |
Melt butter in heavy saucepan. Add brown sugar then blend well. Bring mixture
to a boil. Boil for 3 minutes while stirring constantly. Pour over crackers
then bake in oven for 4 minutes.
Melt chocolate chips and pour over crackers. Smooth evenly over crackers.
Sprinkle on toffee and crushed pecans. Freeze for 10 minutes. Serve
|
Download Cracker Brittle Recipe HERE!!
|
| Sweet Party Mix |
| From the Kitchen of: |
Unknown |
| 1/2 cup butter |
1/2 tsp. salt |
| 1/4 cup corn syrup |
1/2 tsp. baking soda |
| 1 cup brown sugar |
1 tsp. vanilla |
Mix the butter, salt, corn syrup and basking soda until blended. Add soda
and vanilla. Put the following ingredients into a brown paper bag and pour
in the sauce then shake.
|
| 2 cups Crispix cereal |
2 cups peanuts |
| 2 cups pretzels |
2 Golden Grahams |
Microwave for 1½ minutes then shake. Microwave another 1½
minutes and shake again. Microwave 1 minute then shake 1 last time. pour
onto wax paper and mix in M&M's. When cool, store in an airtight container.
|
Download Sweet Party Mix Recipe HERE!!
|
| Beary Good Snack Mix |
| From the Kitchen of: |
Unknown |
| 10 oz. pkg. Bear Shaped Honey Grahams |
2 cups M&M's |
| 1 cup salted peanuts |
1 cup dried cranberries |
| 2 cups banana chips |
| Combine all ingredients. Store in an airtight container. |
Download Beary Good Snack Mix HERE!!
|
| Dog Paddle Chow |
| From the Kitchen of: |
Unknown |
| 4 cups popped popcorn |
1 cup chewy fish shaped fruit snacks |
| 3 cups fish shaped pretzels or crackers |
1 cup chcolate covered raisins |
| Combine all ingredients. Store in an airtight container up to 3 days. |
Download Dog Paddle Chow HERE!!
|
| Date Bars |
Janice Rowley
(4th Generation Family Recipe) |
| Cook 1 lb. chopped dates & 1/4 cup sugar in water to cover - until
mushy. Add 1 teaspoon vanilla. |
| Mix Together: |
| 2 cups flour |
2 cups oatmeal |
| 1 cup shortening |
1 cup brown sugar |
| 1 teaspoon soda |
| Put half of oatmeal mixture in greased 9x13 pan. Pack. Top with date mixture.
Add remaining oatmeal mixture - pack. Basket 25 minutes in a 350° oven. |
Download Date Bar Recipe HERE!!
|
| Chex Muddy Buddies (a.k.a. Puppy Chow) |
| From the Kitchen of: |
Unknown |
| 1 cup semi-sweet chocolate chips |
1 teaspoon vanilla |
| 1/2 cup peanut butter |
9 cups Chex (any variety) |
| 1/4 cup butter or margarine |
1½ cups powdered sugar |
1. In 1 quart microwavable bowl, mix chocolate ships, peanut butter and
butter. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds
longer or until mixture can be stirred smooth. Stir in vanilla.
2. In large bowl, place cereal. Pour chocolate mixture over cereal, stirring
until evenly coated. Pour into 2-gallon food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed
paper to cool. Store in airtight container in refrigerator.
|
| Stove-Top Directions: |
| Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate
chips, peanut butter and butter over low heat, stirring frequently, until
melted. Remove from heat; stir in vanilla. Pour chocolate mixture over
cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic
bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed
paper to cool. Store in airtight container in refrigerator. |
Download Chex Muddy Buddies (Puppy Chow) Recipe HERE!!
|
| Sue's Oatmeal/Cherry/Chocolate Chip Cookies |
| From the Kitchen of:` |
Sue Perino |
| 3/4 cup Crisco |
1 cup brown sugar |
| 1/2 cup granulated sugar |
1 egg |
| 1/4 cup water |
1 teaspoon vanilla |
| 1 cup flour |
1/2 teaspoon soda |
| 1/2 teaspoon salt |
3 cups quick cooking oatmeal |
| 1 cup chocolate chips |
1 cup dried cherries* |
| Beat Crisco, brown sugar, granulated sugar, egg, water, and vanilla until
creamy. Stir in flour, soda, and salt. Stir in oatmeal. Add chocolate chips
and cherries. Drop by tablespoon onto baking sheet and bake @ 350°
for 12-15 minutes. |
| *These are also good with pecans and dried cranberries in place of the
cherries and chocolate chips. |
Download Sues' Oatmeal/Cherry/Chocolate Chip Cookie Recipe HERE!!
|
| Oreo Cookies 'n Creme Brownies |
| From the Kitchen of: |
Unknown |
| 1 pkg. (3.8oz) Fudge brownie mix |
Water, Vegetable Oil, and eggs as called for on brownie mix package |
| 1 cup Oreo Cookie crumbs |
1/2 tub (2/3 cup) chocolate or vanilla frosting |
| 2/3 cup Oreo cookie crumbs |
| Preheat Oven to 350° |
| Make brownies as directed on package in 9x13 pan - except stir 1 cup Oreo
cookie crumbs into the batter. Bake as directed. Cool completely. Frost
with frosting. Sprinkle with 2/3 cup Oreo cookie crumbs. |
| You can make cupcakes instead of brownies if you wish. Follow all the above
directions, pour into cupcake liners and bake at 325° for 20-25 minutes. |
Download Oreo Cookies 'n Creme Brownies HERE!!
|
| Frosted Cashew Cookies |
| From the Kitchen of: |
Melba Bonner |
| 1 cup firmly packed brown sugar |
1/2 cup butter, softened |
| 1/2 teaspoon vanilla |
1 egg |
| 2 cups all-purpose flour |
3/4 tsp. baking powder |
| 3/4 tsp. baking soda |
1/3 cup sour cream |
| 1½ cups salted cashews |
| Cream brown sugar and butter; add vanilla, sour cream, and egg. Sift the
dry ingredients and add to the creamed mixture, mixing well. Stir in 3/4
cup coarsely chopped salted cashews. Drop dough by rounded teaspoon a full
2" apart on greased cookie sheet or use parchment paper to line cookie
sheet. Bake at 375° for 8-10 minutes until golden brown. Immediately
removed from cookie sheet. Cool 15 minutes or until completely cooled.
Makes 4 dozen 2" diameter cookies. |
| Frosting: |
| Heat in saucepan over medium heat until light golden brown, 1/2 cup butter
(no substitute). Remove from heat and stir in |
| 2 cups powdered sugar |
3 T. half & half, cream or milk |
| 1/2 teaspoon vanilla |
| Beat until smooth and frost cooled cookies. Tom with a cashew half. |
Download Frosted Cashew Cookie Recipe Here!!
|
| Banana-Chocolate Chip Mini Muffins |
| From the Kitchen of: |
Linda Reiser |
| Cream Together: |
| 1/2 cup shortening |
1 cup sugar |
| Add: |
| 3 smashed bananas |
2 beaten eggs |
| 2 cups flour |
1 tsp baking soda |
| pinch of salt |
1 cup of mini chocolate chips |
| Bake at 350° for 20 minutes using mini muffin tins sprayed with non-stick
cooking spray. |
Download Banana-Chocolate Chip Mini Muffins HERE!!
Download ALL of the 2008 Recipes HERE!!
2007 Retreat Recipes
Download and Print All 2007 Recipes HERE!!
2006
Retreat Recipes
Download
and print all the 2006 recipes HERE!
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Adobe Reader HERE:
Thanks
to everyone who shared these items and recipes with us.
PLEASE send more recipes in!!
|