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 PieSandra Mennen2 egg yolks plus 1 egg1/2 cup sugar3 tablespoons cornstarchpinch of salt1-3/4 cups water1/2 cup sugar1/2 cup lemon juicePrepared 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 TreatsAmy Donahe1 cup sugar1 cup corn syrup1 cup creamy peanut butter1 teaspoon vanilla5 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 CornRita Julius9 ounce bag Old Dutch Puff Corn1 cup butter (NOT margarine)1-1/4 cups brown sugar2/3 cup light corn syrup1 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 RecipeVick Burgett2 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 cheese1/4 cup butter or margarine 1 teaspoon vanilla4 cups powdered sugar (or more) Mix well and frost bars.Chocolate Chip CookiesSharon Miller1  cup butter2/3 cup oil1 cup sugar1 cup brown sugar1 egg2 teaspoons vanilla1 teaspoon baking soda1 teaspoon salt1 teaspoon cream of tartar 3-1/2 cups flour1 cup Rice Krispies1 cup coconut1-1/2 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 MuffinsJane Heinle1 cup brown sugar1 cup white sugar3 cups flour3 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon1 cup (or more) miniature chocolate chips1/2 cup chopped nuts (if desired)3 eggs, beaten3 teaspoon vanilla1 cup oil2-1/2 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 CrustDavid Boswell5 pounds flour3 pounds butter flavored Crisco1 tablespoon salt30 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 BarsKathy PeartMelt 1 bag (50) caramels with 1/3 cup evaporated milkMix 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 BreadDiane Amundson2 packages of yeast dissolved in 1/2 cup warm water, set aside2 cups boiling water1-1/2 cups oatmeal3/4 cup sorghum, can use honey or molasses1/3 cup butter1 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 DessertAli Bruder1/2 cup margarine2-1/2 cups flour1-1/2 cups sugar1 teaspoon soda1 egg1/2 teaspoon salt1 cup buttermilk or whole milk1 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 milk1 cup sugar1/2 cup margarine Boil 3-1/2 minutes at a rolling boil. Add:1 tsp. vanilla1 cup chopped pecans, or favorite nut Pour over hot cake. Serve warm with Cool Whip.Filled Oreo CookiesAngela Frerk1 Devil’s Food Cake Mix2 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 cheese1/2 teaspoon vanilla1-3/4 cups powdered sugar Mix together and spread between 2 cookies. Store in refrigerator.World’s Best Sugar CookiesKristi Day1 cup powdered sugar1 cup sugar1 cup butter1 cup oil2 eggs, beaten2 teaspoon vanilla5 cups flour1 teaspoon baking soda1 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.