Peanut Butter Krispies

Ann Stanosheck Galles

Received this recipe from sister-in-law, Bev Galles. Has been a family favorite for many years.

  • 1 C white Karo Syrup
  • 1 C sugar
  • 1 ½ C crunchy peanut butter
  • 5 C Rice Krispies

Bring Karo & sugar to a rolling boil. Pour over peanut butter and blend. Add Krispies and stir. Drop by teaspoonful on wax paper. Makes 60-70 cookies. Freezes well.

by Tim Dineen

Malt Shoppe Pie

Kathleen Dineen Kelly and Kate Kelly Hodsdon

  • 1 chocolate flavored prepared crust
  • 1 pint vanilla ice cream, softened
  • 1 8oz cool whip
  • 8oz whoppers malted milk balls candy, crushed

Combine ice cream & whipped topping. Add one cup crushed candy and pour into pie shell. Top with remaining candy. Freeze.

by Tim Dineen

Marguerite's Lemon Pie

Colleen Gentleman Minturn

Some of the Dineen Girls (Marne, Elizabeth and Claire) and their husbands and families spent summers in Minnesota at a place called “Bert and Hatties”. This pie was served there and my mom (Marne) passed it on to me. As newly married’s, my husband complimented me on it, so for a whole year I baked it every Sunday for him, ’til he finally got the courage to ask me if I had any other recipes for pie!

  • 1 cup sugar
  • 3 rounded tablespoons flour
  • 2 egg yolks
  • juice and grated rind of one lemon
  • 2 cups water
  • 1 tbsp butter
  • Baked Pie Shell

Meringue:

  • 2 room temperature egg whites
  • dash of cream of tartar
  • 3 tbsp sugar.

Bake pie shell and cool. Mix sugar and flour. Add water, yolks, juice and rind. Cook over medium heat, stirring constantly until it thickens. Add butter and cool somewhat. Pour into shell and top with meringue. Brown in hot oven a few minutes.

Meringue:

Beat whites until foamy – add cream of tartar and sugar gradually until peaks form.

by Tim Dineen

Ice Box Cake

Kate Kelly Hodsdon

This dessert comes in handy if you’re trying to impress someone!

  • 1 C milk
  • 3 eggs, separated
  • ½ t salt
  • ½ C pineapple juice
  • 1 small can crushed pineapple, drained
  • ½ C flour
  • 1 C sugar
  • 1 T unflavored gelatin
  • ½ C orange juice
  • 2 pkgs jelly roll cake (6 sm jelly rolls in the 2 packages, use only 5)

Cut each jelly roll into 4 slices. Soak gelatin in pineapple and orange juices. In spring-form pan, line jelly roll slices, first the sides of the pan, then the bottom.

To make custard, combine milk, flour, sugar, salt, and egg yolks. Heat until thick, stirring constantly. Add juice with gelatin and boil until thick. Add crushed pineapple. Cool.

Add 3 beaten egg whites to which 3 T sugar have been added. Pour all into pan. Cover and chill at least six hours. To serve, remove sides of spring-form pan and garnish with whipped cream.

by Tim Dineen

3-2-1 Almond Roca

Debbie Barnett Dineen

I made this recipe for a women’s meeting I go to, only brought half of the recipe with me because I was sure each would take only one bite to be polite. Well these women emptied the container and all asked for a copy of the recipe.

  • 3 cups raw almonds
  • 2 cups sugar
  • 1 cup butter
  • 6 oz chocolate chips

Cook first 3 ingredients over medium heat in large heavy pot, stirring constantly with metal spoon until candy stage (first it is separated, then thick and light, then thin and caramel colored). This takes 15-20 minutes. Spread on ungreased cookie sheet as thin as possible.

Sprinkle chocolate chips on top and when melted, spread evenly. Refrigerate until firm, then break apart.

by Tim Dineen

Brownies In A Jar

Tim Dineen

  • 2 wide mouth canning jars
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup butter, or margarine
  • 1/4 cup water
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup buttermilk
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 cup walnuts, finely chopped

Sterilize, two 1 pint straight-sided wide-mouth canning jars lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use) and set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet.

Preheat oven to 325-dcgrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid then a ring onto the jars and screw down tightly. Place jars onto counter to cool. You’ll hear a “plinking” sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn’t move at all, that means they’ve sealed. They should last up to a year–l don’t know, they’ve never lasted that long around here!

If you’d like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating — a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts!

by Tim Dineen

Aunt Ruth's Brownies

Colleen Gentleman Minturn

  • 1 stick oleo or butter
  • 3 heaping tbsp cocoa
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 scant cup flour
  • ½ cup nuts (or raisins or chocolate chips)

(I always double the recipe and bake in a 9×13 pan.)

Melt oleo in saucepan – stir in cocoa, then sugar, vanilla & eggs. Add flour and nuts and put in greased 8×8 pan and bake at 350°F about 15 minutes or so. Don’t overbake. Sprinkle with powdered sugar or ice with chocolate frosting.

Frosting:

  • 2 cups powdered sugar
  • 2 tbsp cocoa
  • 2 tbsp oleo
  • brewed coffee to moisten

by Tim Dineen

Rye Bread

Claire Dineen Fitzsimmons via Betty Fitzsimmons Seymore

(Sponge)

  • 1 cup lukewarm water
  • 1 tsp. sugar
  • 2 pkgs. dry yeast
  • 1 cup white flour

Dissolve yeast in water, add sugar. then flour. Let rise while mixing other ingredients.
Melt ½ cup shortening (crisco) in 2 cups hot water

Add:

  • 1 good Tbsp. salt
  • 1 Tbsp. molasses
  • ½ cup brown sugar
  • 1 cup dark Karo syrup

When cool, add sponge. Add 4 cups medium rye flour. Add about 4 cups white flour. Knead. Let rise until double. Roll and cut into 4 loaves. Put into bread pans and let rise until double.
Bake at 350 degrees for 15 minutes, then at 325 degrees for 30 minutes. Makes 4 loaves.

by Tim Dineen

(Almost) Better Than Sex Cake

Kate Kelly Hodsdon

This dessert is best served at church potluck dinners with many priests and religious present. My friend, Sr. Joan persistently asks, “Is it? Is it?”

  • 1 pkg. Chocolate butter cake or deep chocolate cake mix
  • ½ C toasted, chopped pecans
  • 12 oz semisweet chocolate chips
  • 1 – 4oz pkg. Instant chocolate pudding
  • 1 c sour cream
  • ½ c oil
  • ½ c water or part coffee
  • 1 t vanilla
  • 4 large eggs
  • Dark Chocolate Glaze

Grease well and flour a tube, bundt or 13x9x1½” pan. Coat nuts and chips with 1 T cake mix and set aside.

Combine cake mix, pudding mix, sour cream, eggs, oil, water and vanilla and beat at medium speed for 3 minutes. Fold in chocolate chips and nuts.

Turn into pan and bake at 350 degrees for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and, if tube or bundt pan is used, turn onto a rack. Cake should be cool before glazing.

Dark Chocolate Glaze

  • 1 lb. Semisweet chocolate chips
  • 1 C water
  • 1 t vanilla

Combine chips and water in top of double boiler over simmering water. Stir until smooth, shiny and well blended. Remove from heat and stir in vanilla. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with spatula.

by Tim Dineen

Grandma's Brownies

Debbie Barnett Dineen

  • 3/4 c butter or margarine (1 1/2 cubes)
  • 1 c sugar
  • 2 eggs, well beaten
  • 2 sq unsweetened chocolate, melted
  • 1 c flour
  • 1 c walnuts
  • 2 t vanilla

Mix all ingredients. Bake 350 deg for 25-30 min or until that old inserted toothpick comes out clean.

I always think of my Grandma when I make these brownies. It’s the recipe we grew up on – they are cake-like, not fudgey.

Very good to double – then put in a 13×9 pan and slightly increase the baking time.

Also very good with fresh raspberries (placed in what would be each square after it is baked.) Put the batter in the pan, then place one raspberry “per square”, then bake.

by Tim Dineen

Apple Brunch Bake

Peg McCaslin Dineen

Topping:

  • 1 cup Oatmeal
  • ½ cup brown sugar
  • 4 tbsp. butter
  • 2 tbsp. flour

Filling:

  • 4 apples, sliced
  • ½ cup brown sugar
  • ½ cup frozen orange juice, thawed
  • ½ cup raisins (if desired)
  • Cinnamon, nutmeg as desired

Combine topping ingredients – set aside. Combine filling ingredients, stir, spoon into baking dish. Sprinkle on topping. Bake 30-35 minutes at 350. Add cool whip or ice cream.

by Tim Dineen

Ginger Snaps

Debbie Barnett Dineen

If you don’t already have a good recipe for gingersnaps, this is a good one.

This recipe always comes out even when all the new ones you have tried for Christmas cookie-giving have failed! Believe me, I’ve been there.

  • 1 c sugar
  • 3/4 c shortening or margarine, softened
  • 1 egg
  • 1/4 c molasses
  • 2 c unsifted flour
  • 2 t soda
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 t cloves
  • 1/4 t ground ginger

Preheat oven to 375°. Cream sugar and shortening. Beat in egg and molasses.

Stir in remaining ingredients until well mixed. If desired, chill dough for easier handling. Shape dough into 1 inch balls. Roll balls in sugar. Place 2 inches apart on greased baking sheets. Bake 9-12 minutes or until edges are set.

by Tim Dineen