Oberlin Heritage Center Blog


Posts Tagged ‘Oberlinian of the Year’

Oberlin Recipes

Wednesday, March 3rd, 2010

Hello everyone!  Those of you who were able to attend the celebration for Erik and Michele Andrews, Oberlinians of the Year, know that there were many delicious goodies to be sampled.  We had several requests for recipes and decided to post some online for all to see.  If you want to add yours, email it to ohcweb@oberlinheritage.org.  Enjoy!

Cracker Chunks

Submitted by Ann Livingston

Line a cookie sheet with foil, edges standing up.  Cover the bottom with saltines.

Mix 1 c. butter and 1 c. sugar.  Bring to a boil & boil 3 minutes. Pour over saltines. It should spread fairly easily over all. Bake at 350 for 12-15 minutes.

Spread 1 – 2 c. chocolate bits over the hot crust until covered.  Sprinkle chopped pecans on top while the chocolate is still melted (optional).

A friend’s recipe calls for brown sugar and baking 5 minutes at 400 degrees.

Ginger Cookies

Submitted by Lee Wood

Gather:

3/4 c. vegetable shortening
1 c. sugar, plus more for rolling
1 large egg
1/4 c. molasses
2 c. sifted all-purpose flour
2 tsps. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or nonstick baking mats.  Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.  Add the egg and molasses and beat until completely incorporated.  Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.  Stir until combined.  Roll the dough into balls about 1-inch in diameter.  Roll the balls in sugar.  Place 1/2-inch apart on the prepared cookie sheets.  Flatten the balls slightly with your fingertips.  Bake for 12 minutes.  Cool on wire racks.

(Source: Food Network)

Pumpkin Bars

Submitted by Deloris Bohn

Crust

1/2 c. confectioners sugar
1 1/2 c. all purpose flour
Pinch of salt
1/2 c. butter – chopped
1/2 c. finely chopped nuts

Sift sugar, flour, and salt in bowl.  Rub in butter with hands until mixture resembles course crumbs.  Mix in chopped nuts.  Grease 13 x 9 in. pan.  Press mixture into the bottom of the pan.  Bake at 350 degrees for 20 minutes or until lite brown.

Filling

1 15 oz. can pumpkin
1 1/2 c. milk
2 eggs
1 package cook & serve vanilla pudding
3/4 c. sugar
2 tsps. pumpkin spice

Whisk pumpkin, milk, eggs, pudding mix, sugar, spice.  Pour over crust and bake at 350 degrees for 30-35 minutes on center rack of oven, until center is firm.  Serve with whipped topping.