Date Sticks

1 egg, beaten

1 c. sugar

1 c. chopped nuts

1 c. dates, chopped

1/2 c. milk

1 c. flour

1 tsp. vanilla

1/4 tsp. salt

1 tsp. baking powder

Mix together in order given. Bake in greased pan for 20 minutes at 350. Pan size should be 8x8 inches. Remove from oven; when cool, cut 1x4-inch sticks. Put in a bag of powdered sugar and shake until well covered. Makes 16 bars.

Mrs. Trella Norr

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Date Sticks

1 c. granulated sugar

2 T. butter or oleo, softened

3 eggs

1 c. flour

1 c. chopped nuts

3 tsp. baking powder

1 T. hot water

1/2 lb. dates, chopped

1/2 tsp. vanilla

Mix together in mixer. Put in greased 13x9-inch pan. Bake at 325 for 35 minutes. Cut before cold and roll in powdered sugar. Keen in refrigerator. Note: I mix in mixer everything except dates and nuts.

Mrs. Sydney (Modjeska) Hawkins

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Saucepan Brownies

2 sticks margarine

2 c. sugar

4 eggs (well beaten)

1 1/2 c. flour (sifted)

1 tsp. baking powder

2 tsp. vanilla

1/2 c. nuts (optional)

1/2 c. cocoa

Melt margarine in a saucepan. Cool slightly. Add sugar and eggs. Sift together flour and baking powder. Stir all together and add vanilla and nuts. Pour batter into a greased and floured 13x9-inch pan. Bake at 350 for 20 to 25 minutes. Makes 24 bars.

Mrs. Steve (Becky) Billington

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Mint Brownies

Layer 1:

1 c. sugar

1 stick margarine

1 can Hershey's syrup (chocolate)

1/2 tsp. baking powder

4 eggs

1 c. flour

Layer 2:

1 stick margarine

1 T. milk

Dash of green coloring

2 c. powdered sugar

1/2 tsp. peppermint extract

Layer 3: 

1 stick melted margarine

1 c. chocolate chips

Layer 1: Mix and bake at 350 for 25 minutes in greased 10x15-inch jellyroll pan. Cool and refrigerate for 20 minutes. Layer 2: Combine all ingredients and spread over cooled brownies. Refrigerate for 20 minutes. Layer 3: Melt margarine and chips together. Pour over layer 2 and refrigerate or freeze before cutting. Note: Can keep in Tupperware for 1 month in freezer.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

German Chocolate Cream Cheese Brownies

1 pkg. (4-oz.) Baker's German sweet chocolate

5 T. butter

1 pkg. (3-oz.) cream cheese

1 c. sugar

3 eggs

1/2 c. chopped nuts

1/2 c. plus 1 T. unsifted flour

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. baking powder

1/4 tsp. almond extract

Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 T. flour, and 1/2 tsp vanilla until blended. Set aside. Beat remaining 2 eggs until thick and light in color. Gradually add 3/4 c. sugar, beating until thickened. Fold in baking powder, salt and remaining 1/2 c. flour. Blend in cooled chocolate mixture, nuts, remaining vanilla, and almond extract. Measure 1 c. chocolate batter and set aside. Spread remaining chocolate batter in a greased 8- or 9-inch square pan. Pour cheese mixture over the top. Drop measured 1 c. chocolate batter from tablespoon onto the cheese mixture. Swirl the mixtures together with a spatula, just enough to marble. Bake in a moderate oven (350) for 35 to 40 minutes. Cool. Cut into squares, cover and store in the refrigerator. Recipe makes 16 to 20 brownies.

Barbara Ann Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Disappearing Marshmallow Brownies

1/2 c. butterscotch pieces

1/4 c. margarine

3/4 c. all-purpose flour

1/3 c. firmly packed brown sugar

1 c. mini marshmallows

1/4 c. chopped nuts (optional)

1/4 tsp. salt

1/2 tsp. vanilla

1 egg

1 tsp. baking powder

1 c. semi-sweet chocolate chips

Melt the butterscotch pieces and margarine in a 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add the egg, flour, sugar, salt, vanilla and baking powder to the cooled butterscotch mixture in saucepan; mix well. Fold marshmallows, chips and nuts into the butterscotch batter, just until combined, about 5 strokes. Spread in greased pan. DO NOT OVERBAKE. Center will be jiggly but becomes firm upon cooling. Bake in 9-inch square pan at 350 for 20 to 25 minutes. Makes 12 to 18 bars.

Mrs. James (Melissa) Beitler, Jr.

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Brownie Meltaways

1 box brownie mix (21.5 oz.)

1/2 c. flaked coconut

3 c. powdered sugar

1 1/2 tsp. vanilla

1/3 c. margarine, softened

2 T. milk

2 sq. unsweetened chocolate

2 tsp. margarine

Use a 9x9-inch baking dish, greased on bottom. Prepare brownies as directed on package, but add coconut. Bake as directed on package and cool. Mix powdered sugar, 1/3 cup softened margarine, and vanilla. Add milk, 1 tablespoon at a time, till frosting is of spreading consistency. Spread and brownies and refrigerate. Melt chocolate squares and margarine over low heat. Spread over frosting. Refrigerate. Cut into 16 squares.

Mrs. Ted (Judy) Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butterscotch Brownies

1/4 c. butter or margarine

1 c. brown sugar, packed

1 egg

1/2 c. sifted flour

1 tsp. baking powder

1/2 tsp. vanilla

1/2 tsp. salt

1/2 c. chopped nuts

Melt butter over low heat. Remove from heat. Stir in sugar until blended. Cool. Stir in one egg. Sift together and stir in the 3 dry ingredients. Then stir in vanilla and nuts. Spread in well greased and floured square pan. Bake at 350 for 20 to 25 minutes. Square pan should be 8x8x2 inches. Makes 18 bars.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Apple Orange Brownies

6 T. butter or margarine

1 c. packed brown sugar

1 beaten egg

1/2 c. applesauce

1 tsp. shredded orange peel

1/2 c. chopped pecans

1 tsp. vanilla

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. soda

In saucepan combine butter or margarine and sugar, heat till butter is melted. Stir in egg, applesauce, peel, nuts and vanilla. Sift together flour, baking powder, salt and baking soda. Stir into applesauce mixture. Spread in a greased pan and bake in a 12x7 1/2x2-inch pan for 25 minutes at 350. Ice with Orange Glaze: Stir together 1 1/2 c. sifted powdered sugar, 2 tablespoons orange juice and 1/2 teaspoon vanilla till smooth. Spread this glaze on top of brownies while still warm.

Mrs. Carlton (Hulda) L. Steiner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Easy Cocoa Brownies

2 c. sugar

1 1/2 c. flour

4 eggs

2 tsp. vanilla

1/2 tsp. salt

1 c. chopped nuts

1 c. margarine, melted

1/2 c. cocoa

In large bowl, combine all ingredients and beat just until blended. Spread mixture in greased 9x13-inch baking pan. Bake at 350 for 30 minutes. Cool and cut into 1 1/2-inch squares.

Dorothy G. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Zucchini Bars

3/4 c. butter

1/2 c. brown sugar

1/2 c. sugar

2 eggs

1 tsp. vanilla

1 3/4 c. flour

1 1/2 tsp. baking powder

1 c. coconut

3/4 c. nuts, finely chopped

Cream butter and sugars until fluffy, add eggs one at a time. Beat in vanilla; stir in flour and baking powder. Stir in zucchini, coconut, and nuts. Spread evenly in greased 15x10-inch pan. Bake at 350 for 30 to 35 minutes. Cool slightly and frost with Cinnamon Frosting: 1 c. powdered sugar, 1 tsp. vanilla, 2 1/2 T. milk, 1/2 tsp. cinnamon, and 1 1/2 T. butter (melted). Mix together and frost bars. Top with nuts if desired.

Mrs. Charles (Rosie) Hoffman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Soft Granola Bars (Moist-Chewy-Wholesome)

1 c. packed brown sugar

1 c. vegetable oil

2 eggs

2 c. oatmeal

1 1/2 c. Gold Medal flour

1 c. nuts or flaked coconut

1 1/2 tsp. each: cinnamon and cloves

1 tsp. baking soda

1 c. raisins or dates

Combine brown sugar and oil, add eggs, then dry ingredients and spices. Then add raisins, oatmeal, nuts and/or coconut. Spread batter or pat into greased 8x12-inch oblong pan. Bake at 350 for 17 to 22 minutes, until center is set, but not firm.

Honey Glaze:

Heat 1/4 cup honey and 2 tablespoons margarine, stirring constantly till melted. After bars cool for 15 minutes, drizzle with glaze. Cut when entirely cool. Makes 24 bars. These bars can be stored up to 2 weeks.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Reese Cup Bars

1 c. softened margarine (Imperial)

1 c. peanut butter

3 3/4 c. powdered sugar

14 to 16 crushed graham crackers

1 12-oz. pkg. semi-sweet chocolate chips

Mix first four ingredients. Pat into a crust in 9x13-inch pan. Melt chocolate chips. Spread over crust. Chill and cut into bars.

Dawn Neuenschwander (Jerrold)

Our Swiss Pantry II

First Mennonite Church

1987

Raisins Squares

Filling:

2 1/2 c. seedless raisins

1/2 c. sugar

2 T. cornstarch

3/4 c. water

3 T. lemon juice

Crumbs:

1 c. brown sugar

3/4 c. soft butter or margarine

1 3/4 c. sifted flour

1/2 tsp. soda

1/2 tsp. salt

1 1/2 c. quick rolled oats

Combine filling ingredients in medium saucepan. Cook over low heat, stirring constantly, until thickened. Cool. Cream butter and brown sugar. Add dry ingredients and stir in oats. Press half of crumbs into greased 9x13-inch pan. Spread on filling. Pat remaining crumbs on top. Bake at 350 for 20 minutes. Makes 24 bars.

Mrs. Trella Norr

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pumpkin Bars

4 eggs

1 1/2 c. granulated sugar

1 c. cooking oil

1 can pumpkin (16-oz.)

2 c. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

In mixing bowl, beat eggs, sugar and oil. Add dry ingredients and pumpkin and mix thoroughly. Spread batter into ungreased 15x10x1-inch baking pan. Bake in 350 oven for 25 to 30 minutes. Let cool. 

Frosting:

One 3-ounce package cream cheese, 1/2 cup margarine, 1 teaspoon vanilla and 2 cups powdered sugar. Cream together cream cheese and margarine. Stir in vanilla and sugar a little at a time, beating well until mixture is smooth. Nuts may be added on top if desired.

Ellen M. Sprunger

Our Swiss Pantry II
First Mennonite Church (Berne, IN)

1987

Southern Pecan Bars

Bottom:

1 c. flour

1/3 c. firmly packed brown sugar

1/4 c. margarine or butter, softened

1/4 c. finely chopped pecans

1/4 tsp. baking powder

Topping:

1/4 c. firmly packed brown sugar

2 T. flour

1/2 tsp. salt

3/4 c. corn syrup

1 tsp. vanilla

2 eggs

3/4 c. chopped pecans

In large bowl, combine first 5 ingredients; mix at low speed until crumbly. Press crumb mixture into greased 9x13-inch pan. Bake for 10 to 12 minutes at 350. Remove from oven. In same bowl, combine all topping ingredients except pecans. Beat at medium speed until well blended. Spread over crust. Sprinkle with pecans. Bake at 350 for 20 to 25 minutes, or until golden brown. Cool, cut into bars. Store loosely covered. I also use walnuts instead of pecans. Makes 2 to 3 dozen bars.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pecan Pie Surprise Bars

Layer 1:

1 box yellow cake mix (reserve 2/3 c.)

1 egg

1/2 c. butter or margarine, melted

Layer 2:

2/3 c. yellow cake mix

1/2 c. brown sugar, packed

1 1/2 c. dark corn syrup

3 eggs

1 tsp. vanilla

1 c. pecans, chopped

Layer 1: Combine cake mix, 1 egg, and melted butter or margarine, and mix until crumbly. Pat into greased 9x13-inch cake pan. Bake for 15 minutes at 350.

Layer 2: Combine brown sugar, corn syrup, vanilla, 3 eggs and the 2/3 cup cake mix. Beat at medium speed for 2 minutes. Stir in chopped pecans. Pour over partially baked "crust" layer. Return to oven 30 to 35 minutes. Cool and cut. Makes 30 bars.

Mrs. Al (Mabel) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Jumble Bars

3 c. quick oatmeal

1 1/2 c. flour

1 c. brown sugar, firmly packed

1 c. melted margarine

3/4 tsp. salt

1/2 tsp. soda

1 (10 to 12-oz.) jar jam (peach, strawberry, etc.)

In large bowl, combine all ingredients except jam; mix well. Reserve 1 1/4 cup mixture; press remaining mixture into bottom of prepared pan. Spread jam evenly over base to within 1/2 inch of edge of pan; sprinkle with reserved mixture. Bake until golden brown. Cool completely; cut into bars. Bake in 400 oven for 25 to 30 minutes; using greased 9x13-inch pan.

Mrs. J. Andrew (Anita) Stoner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Lemon Squares

Crust:

2 sticks margarine

1/2 c. powdered sugar

1/4 tsp. salt

2 c. flour

Filling:

4 eggs, beaten

2 c. sugar

4 T. flour

5 T. lemon juice

Blend the butter, 1/2 cup powdered sugar, salt and flour. Press into 9x13x2-inch ungreased pan. Bake at 350 for 20 minutes. Mix eggs, sugar, flour and lemon juice. Pour over crust. Bake at 350 for 30 minutes. Sprinkle with powdered sugar. Cool and cut. Makes 2 to 2 1/2 dozen.

Mrs. Iola Taylor

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hiking and Biking Molasses Bars

1/3 c. butter

1/2 c. peanut butter

1/2 c. molasses

1 c. sugar

2 tsp. vanilla

1/2 tsp. salt

1/4 tsp. baking soda

1 1/2 c. semi-sweet chocolate chips

4 eggs

4 c. fortified cereal (crushed Wheaties, wheat germ, and/or oatmeal)

2 c. sifted flour

1 tsp. baking powder

1 c. chopped, salted peanuts

1 c. mashed ripe bananas

Cream Butter and peanut butter. Stir in molasses, sugar and vanilla. Add eggs, one at a time, and beat well. Add cereal. Add dry ingredients alternately with bananas. Stir in chocolate chips and nuts. Pour into greased 15x10-inch pan. Bake at 350 for 30 minutes. Store in cool dry place. Cut into 25 bars. A high protein food which makes it a great snack for energy consumption activities.

Nedra Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987