Dutch Refrigerator Cookies

1 c. shortening (lard)

1/2 c. sugar

1/2. brown sugar

1 egg

2 1/4 c. sifted flour

1/2 c. nuts

1/2 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

Cream shortening and sugar, add egg, beat well. Sift dry ingredients, stir into creamed mixture, add nuts. Shape into roll, wrap in waxed paper. Chill overnight. Slice thin. Bake at 350 for 8 minutes or till done. Makes 2 to 3 dozen.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Monster Cookies

1 lb. margarine

2 lbs. brown sugar

4 c. white sugar

12 eggs

1 T. Karo syrup

1 lg. box old-fashioned rolled oats (2 lb. 10 oz.)

4 T. soda

2 T. vanilla

3 lbs. peanut butter

1 lb. chocolate chips

1 lb. M&M's

Mix altogether in large dish pan. Drop by large tablespoons or ice cream scoop onto cookie sheet and flatten. Bake at 350 for 10 to 12 minutes. Makes 70 to 80 depending on size.

Christine Reinhard (Robert)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

M and M's Color Cookies

1/2 c. Crisco

1/2 c. brown sugar

1/4 c. white sugar

1/2 tsp. vanilla

1 egg

1 c. flour

1/2 tsp. soda

1/2 tsp. salt

1 c. M&M's (plain) chocolate candy

Blend Crisco and sugars. Beat in vanilla and egg. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in M&M's. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 for 8 to 10 minutes.

Mrs. Jerrold (Shirley) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butter Pecan Turtle Cookies

Crust:

2 c. all-purpose flour

1 c. firmly packed brown sugar

1/2 c. butter, softened

Caramel Layer:

2/3 c. butter

1/2 c. brown sugar, firmly packed

1 c. pecan halves

1 c. milk chocolate chips

In 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, for 2 to 3 minutes, or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2-inch pan. Arrange pecans evenly over unbaked crust. Prepare caramel layer; pour over pecans and crust. Bake near center of oven at 350 for 18 to 22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips as they melt. Do not spread chips. Cool completely; cut into bars. Caramel Layer: In heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.

Mrs. Paul (Evie) Norr

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Banana Drop Cookies

2 1/4 c. sifted flour

1 c. sugar

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

2/3 c. shortening

2 eggs

1 c. (2 to 3) mashed ripe bananas

1 tsp. vanilla

Sift together flour, sugar, baking powder, soda and salt into mixing bowl. Cut in shortening. Add eggs, bananas and vanilla, and beat until thoroughly blended. Drop by teaspoonfuls, about 1 1/2 inches apart, onto ungreased cookie sheet. Remove baked cookies from pan immediately. Bake at 400 for about 10 minutes. Makes 3 dozen.

Mrs. Logan (Anita) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Glazed Fresh Apple Cookies

1 1/2 c. brown sugar

1/2 c. soft shortening

1 egg, unbeaten

1/2 tsp. salt

1/4 c. milk or apple juice

1 tsp. cinnamon

2 c. flour

1/2 c. nuts or raisins

1 c. finely chopped apples

1 tsp. soda

Combine all ingredients and drop onto cookie sheets. Bake at 350 for 15 minutes.

Topping Maple Glaze:

1 1/2 c. powdered sugar

1/4 tsp. maple flavoring

1 T. butter

2 1/2 T. milk or cream

Cookies are very good without topping, also.

Mrs. Viola Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Applesauce Cookies

1/2 c. butter or shortening

1 c. white sugar

1 egg

2 c. flour

1/2 tsp. cloves

1/2 c. nuts

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. salt

1 c. applesauce

1/2 c. raisins

Cream butter or shortening and sugar together. Add egg, then the flour and the rest of the ingredients. Bake at 350 for 12 minutes. Makes 3 dozen cookies.

Mrs. Roger (Bonnie) Van Gunten

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

1987

Applesauce Drop Cookies

1/2 c. shortening

1 c. sugar

1 egg, beaten

2 1/2 c. flour

1 tsp. soda

1 tsp. cinnamon

1 tsp. salt

1 1/4 c. applesauce

1 c. raisins

1/2 c. chopped nuts

Cream shortening and sugar; stir in egg. Sift dry ingredients together; add to creamed mixture, and then add the applesauce. Stir in raisins and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375 for 12 minutes. Makes 4 to 6 dozen.

Mrs. John (Sonja) Bluhm

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peanut Cookies

1 1/4 c. margarine

2 c. sugar

1 1/2 tsp. soda

1/2 tsp. baking powder

2 eggs

5 c. flour

1/2 c. sorghum molasses

1/2 c. water

1 tsp. vanilla

15 oz. little Spanish peanuts, salted, with skin on, chopped

Cream margarine, sugar, soda and baking powder. Add eggs and mix well. Add sorghum molasses, water, vanilla, and salted peanuts. Mix well. Add flour. Put rounding teaspoonfuls on cookie sheet. Flatten with palm of hand. Glaze: Mix 1/4 cup powdered sugar thinned with half & half cream to the consistency of light syrup. Mix well. With tip of knife, rub lightly a very small amount of glaze on the cookies. Bake at 350 for 10 to 12 minutes till light tan color.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peanutty Crisscrosses

3 c. quick oats

1 1/2 c. all purpose flour

1/2 tsp. soda

3/4 c. Fleischmann's light margarine (softened)

1 tsp. vanilla

1 1/2 c. brown sugar, firmly packed

1/3 c. water

1 egg or 1/4 c. Egg Beaters

1 c. peanut butter

Combine oats, flour and soda, and set aside. Beat margarine, peanut butter and sugar until light and fluffy. Blend in water, egg and vanilla. Add dry ingredients and mix well. Chill dough for about 1 hour. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Flatten with tines of fork. Peanutty Crisscrosses: Dip in granulated sugar, to form crisscross pattern. Bake at 350 for 10 minutes. Cool for 1 minute on cookie sheet. Remove to wire cooling rack. makes 7 dozen cookies.

Mrs. Valier (Ardythe) Flueckiger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Salted Peanut Chews

Crust:

1 1/2 c. flour

2/3 c. brown sugar

1/2 tsp. baking powder

3/4 tsp. soda

1/2 c. butter (melted)

Topping:

2/3 c. corn syrup (light)

1/4 c. butter

2 tsp. vanilla

12 oz. peanut butter chips

2 1/2 c. Rice Krispies

2 c. Planters cocktail peanuts

Mix ingredients for crust until crumbly, then press into a 9x13-inch pan. Bake for 10 to 15 minutes. Cover with 3 cups of miniature marshmallows and "puff" in oven (3 minutes approximately). For Topping: Heat syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted. Remove from heat and stir in cereal and peanuts. Pour over cooled marshmallow crust mixture. Cool and cut into bars. Bake crust at 350. Makes approximately 2 dozen.

Mrs. Keith (Carrie) Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Date-Filled Cookies

1 1/2 c. sugar

3/4 c. shortening

1 1/2 tsp. soda

3 tsp. cream of tartar

3/4 c. milk

2 eggs

4 c. (scant) flour

Filling:

2 c. chopped dates

1 c. sugar

1 c. water

Dash of salt

To Make Filling: Boil together sugar and water. Moisten 2 tablespoons flour and stir in. Let come to a boil and stir in the dates. To Make Dough: Cream sugar and shortening. Stir in eggs. Combine dry ingredients and add alternately with milk. Roll dough to about 1/8 inch and cut out with cookie cutter. Place on greased cookie sheet. Place date filling in each cookie and cover with second cookie. Bake at 375 for 10 minutes. Makes approximately 4 dozen.

Mrs. Edward (Carolyn) Merillat
Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hi-Protein Spice Cookies

1 c. shortening

2 c. sugar

2 eggs

2 c. cooked soybeans

1 c. milk

1/4 tsp. cloves

1/2 c. nutmeats (hickory)

3 c. flour

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 c. raisins

Place 2 cups cooked soybeans in blender with the milk. Add to creamed shortening and sugar. Add eggs, then dry ingredients, raisins and nuts. Drop by spoonfuls onto greased cookie sheet and bake at 375 for 12 to 15 minutes. May be frosted with cream cheese icing.

Mrs. Eugene (Gladys) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Angel Food Cookies

1 c. shortening

1/2 c. brown sugar

1/2 c. white sugar

1 egg

1/4 tsp. salt

1 tsp. soda

1 tsp. cream of tartar

1 tsp. vanilla

2 c. flour

Cream together shortening and sugars. Mix in remaining ingredients. Roll dough into balls and dip in sugar before placing on cookie sheet. Bake for 10 minutes at 350.

Mrs. Jim (Linda) Eicher

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cutout Christmas Cookies

6 c. flour

1 c. sugar

1 tsp. baking powder

2 c. butter or oleo

2 eggs, unbeaten

4 tsp. vanilla

1/4 tsp. salt

Sift flour, baking powder and salt together. Cream butter and sugar together thoroughly. Add eggs and vanilla beating until fluffy. Gradually stir in dry ingredients until blended. Roll small amount of dough on floured board. Shape with cookie cutter. Place on ungreased cookie sheet. Bake at 350 for 10 to 12 minutes.

Christine Wenger (Dan)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Christmas Cutouts or Press Cookies

3 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. sugar

2 tsp. vanilla

1 c. margarine

1 egg, unbeaten

Sift flour, baking powder and salt together. Cream margarine, sugar, eggs and vanilla. Gradually stir in dry ingredients until well blended. Roll out thin, cut out with cookie cutters. Bake at 350 for 10 to 12 minutes or until light brown. Ice with powdered sugar when cool.

Mrs. Ira (Evas) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Grandma's Sugar Cookies

1 c. butter or margarine

3 eggs

3 1/2 c. flour

2 tsp. cream of tartar

1 1/2 c. sugar

1 tsp. vanilla

1 tsp. soda

1/2 tsp. salt

Cream butter. Add sugar gradually, creaming till light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (3 to 4 hours). Roll on well floured surface 1/8 to 1/4 inch thick. Cut in desired shapes. Want to hang cookies on tree? Then make hole with toothpick near top of each before baking. Bake in ungreased cookie sheets. Decorate with confectioners' icing when cool. Bake at 375 for 6 to 8 minutes. Makes about 8 dozen.

Mrs. Donald (Sharlene) Warthman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Sugar Cookies

1 c. butter or margarine

1 c. oil

1 c. sugar

1 c. powdered sugar

2 eggs

1/2 to 1 c. coconut

4 1/2 c. flour (sifted)

1 tsp. soda

1 tsp. cream of tartar

1/2 tsp. salt

1 tsp. vanilla

Cream first five ingredients. Add remaining ingredients and drop by teaspoonfuls on baking sheet. Butter the bottom of a glass and dip in sugar. Press glass on teaspoonfuls of batter to make rounds. Bake at 350 for 10 minutes. Makes 2 dozen cookies.

Mrs. Lawrence (Martha) Eicher

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Sugar Cookies

3 eggs

2 c. granulated sugar

1 c. (or 2 sticks) margarine

1 c. Milnot or evaporated milk

5 c. sifted flour

5 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. vanilla

Beat eggs. Add sugar, margarine and evaporated milk. Beat well till creamy. Sift together dry ingredients; add to first mixture. Add vanilla. Drop by heaping tablespoons on aluminum foil covered cookie sheet. flatten with a spoon and sprinkle with 1/2 cup sugar. Place chocolate chip or pecan in middle of cookie. Bake at 350 for 10 minutes or until lightly browned. Makes 36 cookies.

Mrs. Arveda Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Christmas Cookie Cutouts

1 c. sugar

1 c. margarine or butter

3 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 tsp. vanilla

Frosting:

2 T. water

1 c. powdered sugar

Salt and vanilla to taste

Mix sugar and shortening. Add egg, salt and vanilla. Add flour and mix everything by hand. In small portions, roll out to about 1/8 inch thick. Cut out with cookie cutters to desired shapes. Place on cookie sheet. Bake at 375 for 10 to 12 minutes until lightly browned. When cool, frost, then decorate as desired. Makes 4 to 6 dozen, depending on cutout size.

Mrs. Charles (Waneta) Habegger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cindy's Sugar Cookies

1 c. butter or margarine

1 c. Crisco shortening

1 c. powdered sugar

1 c. white sugar

2 tsp. vanilla

4 c. flour

2 tsp. soda

2 tsp. cream of tartar

3/4 tsp. salt

2 eggs

Cream together butter, Crisco, powdered sugar and white sugar until creamy. Add eggs and vanilla. Sift dry ingredients. Stir into creamed mixture. Drop rounded teaspoonfuls onto greased cookie sheet, or roll 1/4-inch thick and cut into shapes for Christmas cookies, etc. If making drop cookies, sprinkle top with some white sugar or brush with a thin glaze of powdered sugar and water before baking. If making cut out cookies, frost after baking. Bake at 350 for 10 to 13 minutes.

Mrs. Neal (Cindy) Reusser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Crunchy Jumble Cookies

1 1/4 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. margarine, softened

1 c. sugar

1 egg

1 tsp. vanilla

2 c. Rice Krispies

1 c. chocolate chips

1 c. raisins, optional

In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine margarine and sugar; beat until creamy. Add egg and vanilla; mix well. Blend in flour mixture. Stir in Rice Krispies, chocolate chips and raisins (optional). Drop by level tablespoonfuls onto lightly greased cookie sheets. Bake at 350 for 12 to 15 minutes. Makes 3 1/2 dozen cookies.

Mrs. Ted (Lana) Schwartz

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peanut Butter Spinwheel Cookies

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. peanut butter

1/2 c. shortening

1 egg

1 tsp. soda

1 tsp. water

1 1/4 c. flour

1 6-oz. chocolate chips

Mix together first four ingredients. Then add egg. Dissolve soda in water and add to mixture. Add flour. Divide dough into 2 balls. Roll out between floured waxed paper. Melt chocolate chips and spread 1/2 over each of the rolled out dough parts. Roll up jellyroll style and slice. Bake at 350 for 10 minutes.

Mrs. Steve (Mary) Sommer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Nestle's Jumbo Toll House Cookies

2 1/4 c. unsifted flour

1 tsp. baking soda

1 tsp. salt

1 c. butter or butter flavor Crisco

1 12-oz. pkg. chocolate morsels

3/4 c. sugar

3/4 c. firmly packed brown sugar

1 tsp. vanilla extract

2 eggs

1 c. chopped nuts

In small bowl combine flour, baking soda and salt; set aside. In large bowl combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop 1/4 cup dough onto ungreased cookie sheets. Lightly press into a 3-inch circle. (I double this recipe and use one 12-ounce package mini chocolate chips, and use 1/8 cup of dough.) Bake at 375 for 10 to 12 minutes. Makes 21 4-inch cookies.

Mrs. Don (Anita) Shauver

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chocolate Chip Cookies for Our Grandchildren

1 c. granulated sugar

1 c. brown sugar

1 c. margarine (2 sticks)

2 eggs

2 tsp. vanilla flavoring

1/2 tsp. salt

2 c. quick Quaker Oats

2 c. chocolate chips

2 1/2 c. flour (unsettled)

1 tsp. baking powder

1 tsp. soda

Cream together sugars and margarine. I use my mixer. Add eggs and flavoring and beat. Sift together flour, baking powder, soda and salt. Add to creamed mixture. (Use large spoon.) Add oats and chocolate chips. Stir until well blended. Chill. Form into walnut-sized balls and place on ungreased cookie sheet. Bake at 350 for 10 minutes. Yields 40 3-inch cookies.

Mrs. Amelia Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Chocolate Chip Cookies

2 c. Crisco vegetable shortening

2 c. brown sugar

1 c. white sugar

4 eggs

2 tsp. vanilla

6 c. uncooked oats

3 c. flour

2 tsp. salt

2 tsp. baking soda

1 pkg. chocolate chips, or 1 c. raisins

Cream first four ingredients, then add remaining ingredients. Bake at 350 for 12 to 15 minutes. Best if not overbaked. Yields 4 to 5 dozen.

Mrs. John (Deb) Martens

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Coconut Homestead Cookies

1 c. flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1/2 c. margarine, at room temp.

1 c. chopped, peeled apples

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

1/2 c. quick or reg. oats

2 c. coconut

Mix flour with baking powder, salt and soda. Beat margarine, gradually beat in sugars until light and fluffy. Blend in egg and vanilla. Blend in flour mixture; add oats, apple and 1 1/2 cup of coconut. Drop from teaspoon into ungreased baking sheets. Sprinkle with remaining coconut. Bake at 375 for 10 minutes. Makes 4 dozen. For Jumbo Cookies: Use a scant 1/4 cup dough for each cookie. Slightly flatten; sprinkle with coconut. Bake at 375 for 15 minutes. Cool 2 minutes before removing from cookie sheet. Makes 14 cookies. For Bar Cookies: Spread dough in a greased 13x9-inch pan. Sprinkle with remaining coconut. Bake at 375 for 25 to 30 minutes. Cool; cut into squares.

Mrs. William (Vickie) Beachey

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

My Favorite Cookie

1 c. butter or margarine

1 c. brown sugar

3/4 c. sugar

1 egg, beaten

2 tsp. soda

1/8 tsp. salt

2 1/2 c. flour

1 c. oatmeal

1 c. chopped dates

1 c. chopped pecans

1 c. coconut (optional)

1 tsp. vanilla

Cream butter and sugar, add egg and mix well. Add dry ingredients. Work in dates, nuts and coconut. Roll into balls the size of a quarter. Roll in sugar and cinnamon mixture, flatten a little. Place on cookie sheet, about 2 inches apart and bake in 350 oven for 10 to 12 minutes. Makes 7 dozen.

Mrs. Esther Bowman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Dish Pan Cookies

2 c. white sugar

2 c. brown sugar

2 c. shortening

4 eggs

1 tsp. vanilla

2 c. rolled oats

1 c. nuts (optional)

4 1/2 c. flour

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

2 c. Rice Krispies

1 c. coconut

Cream the first five ingredients, then add the next four. Stir in remaining ingredients. Drop by spoonfuls on cookie sheet. If desired, spread thin glaze over each cookie before baking. (Glaze made of powdered sugar and milk.) Bake at 325 to 350.

Tiffany Lehman (Charles)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Jumbo Oatmeal Peanut Butter Cookies

3/4 c. butter

1/2 c. peanut  butter

1 c. sugar

1 c. brown sugar (firmly packed)

2 eggs

1 c. raisins

1 1/2 c. quick-cooking oats

1/4 c. milk

1 tsp. vanilla

2 c. flour

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

Cream together butter, peanut butter and sugar until smooth and creamy. Add eggs, milk and vanilla; blend well. Sift together flour, soda, salt and cinnamon. Stir into creamed mixture. Blend in oats and raisins. Drop by teaspoonfuls onto greased baking sheets about 2 inches apart. Bake at 350 for 15 minutes or until done. Makes about 36 cookies.

Mrs. Miz (Pauline) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Wheaties Cookies

1 c. shortening

2 c. brown sugar

3 eggs

1 tsp. vanilla

2 c. flour

1 c. nuts

1 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

2 c. Wheaties

1 c. quick oatmeal

Mix together and drop onto baking sheet. Bake at 350 until golden brown.

Mrs. Gordon (Naomi) Augsburger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Wheaties Cookies

2 c. brown sugar

1 c. shortening

2 eggs

2 c. flour

1 tsp. soda

1 sm. pkg. chocolate chips

1 tsp. baking powder

1 c. Wheaties

1 c. rolled oats

1 tsp. vanilla

1/2 tsp. salt

Cream sugar, shortening and eggs. Mix soda and baking powder with flour. Add to other mixture, then add Wheaties, rolled oats, vanilla, salt and chocolate chips, and mix well. Take a rounded teaspoonful of dough and place on cookie sheet. Flatten slightly with floured glass. Bake at 350 for 10-12 minutes.

Mrs. Dorothy D. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Ranger Cookies

1 c. shortening

1 c. brown sugar

1 c. white sugar

2 eggs, beaten

1 tsp. vanilla

2 c. Grape Nut flakes

Nuts to suit taste

1/2 tsp. salt

2 c. flour

1/2 tsp. baking powder

1 tsp. baking soda

2 c. quick-cooking oatmeal

1 c. coconut

Cream shortening and sugar. Add eggs and vanilla. Add sifted dry ingredients. Add oatmeal, coconut, flakes and nuts. Form a long roll and chill. Slice 1/4-inch thick. Put on ungreased cookie sheet. Bake at 350 for 10 minutes. Makes 4 1/2 to 5 dozen cookies.

Mrs. Edith Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Mom's Krispie Cookies

1 c. white sugar

1 c. brown sugar

1 c. butter or margarine

1 c. cooking oil

1 egg, beaten

3 tsp. vanilla

1 c. Rice Krispies

1 c. coconut

1 c. quick oatmeal

3 1/2 c. flour

3/4 tsp. salt

1 tsp. cream of tartar

1 tsp. soda

Thoroughly mix the first four ingredients. Then add next five ingredients and blend. Sift together last four ingredients. Blend altogether and drop by full teaspoonfuls onto cookie sheet. Flatten with fork. Bake at 350 for about 8 to 10 minutes. Makes 5 1/2 dozen cookies.

Mrs. Milo (Inez) Habegger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Cookies

1 c. firmly packed brown sugar

1 c. white sugar

1 c. softened oleo

2 eggs

2 c. all-purpose flour

1 c. nuts

1 tsp. soda

1 tsp. salt

1 T. vanilla

2 c. quick-cooking oats

2 c. Rice Krispies

Cream sugars and oleo until fluffy. Add eggs. Combine flour, soda and salt. Add remaining ingredients and mix well. Drop dough by tablespoonfuls onto ungreased cookie sheet. Bake at 350 for 12 minutes. Makes 4 dozen.

Mrs. Dave (Vera) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Cookies

1 c. melted shortening

1 c. white sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1 c. cream or buttermilk

2 c. flour

1 tsp. soda

1/4 tsp. salt

3 c. rolled oats

Optional: 1 c. chopped nuts, 1 c. raisins, 1 c. chocolate chips

Cream shortening, sugar, and eggs. Add milk and dry ingredients (flour, salt and soda) alternately. then add oatmeal, vanilla and any optional ingredients that you wish. Makes a soft cookie. Bake at 350 for 15 minutes.

Ilva Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cinnamon Raisin Oatmeal Cookies

3 c. quick-cooking oats

2 c. firmly packed brown sugar

1 c. butter, softened

2 eggs

1 tsp. each: baking soda and cinnamon

1/2 tsp. salt

2 tsp. vanilla

1 1/2 c. all-purpose flour

1 1/2 c. raisins

Preheat oven to 375. Grease cookie sheet. In 3-quart mixer bowl combine all ingredients except flour and raisins. Beat at low speed, scraping sides of bowl often, until well mixed (1 to 2 minutes). By hand, stir in flour until well mixed (1 to 2 minutes). Stir in raisins. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake near center of 375 oven for 8 to 10 minutes, or until edges are lightly browned. Makes 4 dozen cookies.

Mrs. Ulrich (MaryAnn) Reinhard

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Granny's Oatmeal Cookies

1 1/2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. soda
2 c. brown sugar (packed)

1 c. shortening (1/2 c. oleo and 1/2 c. Crisco)

2 eggs, beaten

1 tsp. vanilla

3 c. rolled oats

Cream brown sugar and shortening. Add eggs and vanilla. Beat well. Stir in dry ingredients and rolled oats. Chill dough. Form into balls, size of walnut. Roll in powdered sugar and put on greased cookie sheet. Flatten with fork. Bake at 375 for 7 minutes. Makes approximately 3 dozen. Note: Don't let cookies get too brown or hard. Leave on cookie sheet for a while.

Mrs. Sylvan (Martha) Habegger

Mrs. Fred (Charlotte) Linn

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Drop Cookies

2 col. oil (shortening)

2 c. sugar

4 eggs

1/2 c. milk

2 tsp. soda

1 tsp. salt

2 tsp. cinnamon

4 c. flour

4 c. rolled oats

1 pkg. each: coconut, chocolate chips, and nuts

Beat first four ingredients; add rest of ingredients. Mix well. Bake at 375 for approximately 10 minutes. Makes 6 dozen.

Mrs. Byron (Ruth Mary) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Cookies

1 2/3 c. margarine

1 3/4 c. brown sugar

1 3/4 c. granulated sugar

3 eggs, beaten

3 c. plus 6 T. flour

2 tsp. soda

3/4 tsp. baking powder

3/4 tsp. salt

5 1/2 c. oatmeal

Chocolate chips, as desired

Cream together brown sugar, granulated sugar and margarine until blended. Add beaten eggs. Sift together flour, soda, baking powder and salt. Add to creamed mixture. Stir in rolled oats and chocolate chips. Batter will be stiff. Drop by teaspoonfuls onto lightly greased sheets. Bake until cookies are brown, but still soft. Cookies will harden and become chewy as they cool. Bake at 325 for 10 to 15 minutes.

Amy Habegger (Warren)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Cookies

1 1/4 c. white sugar

1 c. margarine

2 eggs

1/2 c. buttermilk

2 c. flour

1 tsp. soda

2 c. quick-cooking rolled oats

1/2 tsp. salt

1 tsp. vanilla

Nuts and raisins (if desired)

Cream sugar and margarine; add eggs and vanilla, and beat. Add soda and salt to buttermilk. Add to creamed mixture by mixing alternately with flour and rolled oats. Drop onto cookie sheet. Bake at 350 for 10 to 12 minutes. Makes 50 cookies.

Mrs. Jeanette Baumgartner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butterscotch Cookies

1/2 c. butter or margarine

1 c. brown sugar

1 egg

1/2 tsp. vanilla

1/2 tsp. cream of tartar

1/2 tsp. soda

1 1/2 c. flour

1/2 c. chopped nuts (optional)

Cream butter and sugar, add eggs and vanilla, and beat. Add dry ingredients. Form dough into rolls and wrap in waxed paper. Chill for several hours. Grease cookie sheet. Slice rolls. Bake at 400 for 10 to 12 minutes.

Mrs. Maxine Augsburger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hopscotch Delight

1 6-oz. pkg. butterscotch morsels

1/2 c. peanut butter

1 3-oz. can chow mein noodles

2 c. mini marshmallows

Melt butterscotch morsels over hot water. Stir in peanut butter. In large bowl mix chow mein noodles and marshmallows. Add the butterscotch morsels and peanut butter, mixing thoroughly. Drop by spoonfuls onto waxed paper and chill.

Mrs. Harry (Esther) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Scotch Crispies

1 12-oz. pkg. butterscotch chips

1 c. peanut butter

6 c. rice cereal

Melt over hot (not boiling) water, butterscotch chips and peanut butter. Stir until chips melt and mixture is smooth. Transfer mixture to large bowl, add rice cereal, and mix well. Press mixture into aluminum foil lined 13x9x2-inch pan. Chill in refrigerator until firm (about 1 hour). I put a 12-ounce package of butterscotch or chocolate chips over the top of the mixture before I put it in the refrigerator to cool. Cut into 1 1/2-inch squares. makes 48.

Vicki Von Gunten (Roger)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Scotcheroos

1 c. white sugar

1 c. white Karo syrup

6 1/2 c. Special K cereal

1 tsp. vanilla

1 lg. pkg. butterscotch chips

1 sm. pkg. chocolate chips

1 1/2 c. peanut butter

Mix together white sugar and Karo syrup and bring to a boil. Add peanut butter and vanilla. Pour over Special K cereal and spread mixture in buttered pan. Melt butterscotch chips and chocolate chips, and pour over pressed mixture.

Heidi Baumgartner (Dennie)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Orange Coconut Balls

1 12-oz. pkg. vanilla wafers (crushed)

1/2 c. oleo

1 6-oz. frozen orange juice concentrate

1 lb. powdered sugar

1/2 c. nuts

2 c. coconut

Combine crumbs and powdered sugar. Work in oleo thoroughly. Add nuts. Add frozen orange juice direct from freezer. Work into crumb mixture. Roll into small balls and roll in coconut. Chill. Note: These freeze well.

Gladys Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Crunchie Fudge Sandwiches

5 c. peanut butter cereal

4 c. mini marshmallows

6-oz. pkg. butterscotch chips

1/4 c. margarine

6-oz. pkg. chocolate chips

1/2 c. powdered sugar

2 T. margarine

2 T. water

Melt marshmallows, butterscotch chips, and 1/4 cup margarine until smooth. Add cereal and stir until coated. Put half of this on the bottom of greased 8x13-inch pan. Chill in refrigerator. Heat chocolate chips, 2 tablespoons margarine, water and sugar in double boiler until smooth. Spread over top of cereal. Put other half of cereal on top.

Evanna Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Shoestring Potato Cookies

2 6-oz. pkgs. butterscotch chips

3 T. peanut butter

1 4-oz. can shoestring potatoes

1 c. chopped nuts

Melt butterscotch chips and peanut butter. Pour over potatoes and nuts. Drop onto waxed paper covered cookie sheet by teaspoonfuls. Place in freezer to set. Remove from freezer as soon as firm.

Vicki Von Gunten (Roger)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Frosted Date Creams

2 1/4 c. flour

1/2 tsp. soda

1/2 tsp. salt

1/2 c. butter

1 1/4 c. brown sugar

2 unbeaten eggs

1/2 c. sour cream

1 tsp. vanilla

1 c. dates

1 c. nutmeats

Sift flour, soda and salt; set aside. Cream butter and brown sugar; add unbeaten eggs, sour cream and vanilla, and beat well. Blend in dry ingredients, add dates and nutmeats, chopped fine. Drop by teaspoonfuls onto greased cookie sheet. Bake in 375 oven for 10 to 14 minutes. Makes 2 dozen. Icing: Brown 1/4 cup butter. Remove from heat, stir in 1 1/2 cups powdered sugar, add 3 to 5 tablespoons hot water; beat until smooth and of spreading consistency.

Mrs. Marcella Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

No Bake Cookies

2 c. sugar

1/2 c. milk

1/3 c. cocoa

1/4 lb. butter or substitute

Put the above ingredients in a saucepan and bring to a boil. Boil for 1 minute. Remove from the stove and add 2 1/2 cups quick oats (oatmeal), 1/2 cup peanut butter and 2/3 cup coconut or nuts. Stir and drop by teaspoonfuls onto cookie sheets lined with waxed paper. Freeze. Note: Cookies are good served from the freezer, for days.

Kristina Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

No Bake Cookies

2 c. sugar

1 stick margarine

1/2 c. peanut butter

4 T. cocoa

3 c. quick oats

1/2 c. milk

2 tsp. vanilla

Pinch of salt

Put the sugar, cocoa, milk and margarine in a saucepan, and boil for 2 minutes. Remove pan from heat. Mix in salt, vanilla, peanut butter and oatmeal. Drop by teaspoonfuls on waxed paper, or spread in plate or shallow pan.

Mrs. Bertha Ault

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Crustless Quiche Lorraine

10 slices bacon, cooked and crumbled

1 c. Swiss cheese, shredded

1/4 c. onion, minced

4 eggs

1 c. evaporated milk

3/4 tsp. salt

1/4 tsp. sugar

1/8 tsp. pepper

Sprinkle bacon, cheese and onion into a greased 9-inch glass pie plate. Beat eggs, milk and seasonings together, and pour over the bacon-cheese mixture. Bake at 350 for 30 minutes until knife inserted in center comes out clean. Makes 6 wedges.

Mrs. Phil (Sue) Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Quiche Lorraine

3 eggs

1 pt. light cream

1/2 c. Swiss cheese, grated

Salt and pepper to taste

1/2 c. onion, chopped

1.2 c. diced ham

1/3 c. or less butter or margarine

1/2 c. Swiss cheese, diced

1/2 c. crisp bacon, crumbled (7 slices)

Whip eggs and combine with cream, grated cheese and seasoning. Saute onions and ham in butter. Add bacon and diced cheese. Spread this mixture evenly on bottom of two 8 or 9-inch pastry shells. Pour egg mixture on top. Bake at 400 for about 35 minutes. Makes 2 pies. Can be made and frozen, and then reheated for 10 minutes at 400.

Mrs. Merlin K. (Alice) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Impossible Quiche

8 slices bacon, fried and crumbled (may use chopped ham or dried beef)

1 c. shredded Swiss cheese

1/3 c. chopped onion

2 c. milk

1/2 c. Bisquick

4 eggs

1/4 tsp. salt

1/8 tsp. pepper

Lightly grease 10-inch pie plate. Sprinkle meat, cheese, and onion evenly in pie plate. Place the remaining ingredients in blender and blend for 1 minute on high speed. Pour into pie plate. Bake at 325 for 50 to 55 minutes. Serves 4 amply.

Mrs. Marianna Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Easy Quiche

1/2 c. mayonnaise

2 T. flour

2 beaten eggs

1/2 c. mushrooms

8 oz. grated Swiss cheese

1/3 c. green onions

1/2 c. frozen or fresh peas

1/2 c. chopped ham

Pie shell

Combine all ingredients. Put in pie shell. Bake at 350 for 40 to 45 minutes.

Mrs. Irvin (Alice) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Bisquick Pancake (Nice for Brunch)

1 1/2 c. Bisquick

1 T. sugar

2 eggs, beaten

3/4 c. milk

1/2 c. grated Cheddar cheese

1/4 c. pancake syrup

Mix above ingredients well and pour into a 13x9-inch greased and floured pan. Bake at 425 for about 15 minutes. Remove from oven and sprinkle 1 cup shredded cheese and 8 to 10 slices fried bacon pieces on top. Bake 5 minutes more. Serve with more syrup.

Mrs. Ernest (Janice) Steiner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fluffy Omelet

4 eggs

1 1/2 c. milk

2 T. butter

1/2 tsp. salt

1/8 tsp. pepper

Beat egg yolks and add liquid and seasoning. Fold in stiffly beaten egg whites. Melt fat in a heavy pan and add egg mixture. Cook omelet over low heat until it is golden brown underneath. Then place in the oven to dry omelet on top. Cut lightly through the center and fold one half over the other. Place on a hot platter and serve at once. Bake for 10 to 15 minutes at 375. Serves 4. I use this with my coffee cake, a cup of fresh mixed fruit, tea, coffee or milk, a scripture passage and prayer.

Melva Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Breakfast Casserole

16 slices bread, crusts removed

Margarine

8 oz. cheddar cheese, shredded

6 oz. ham, chopped

4 eggs

3 c. milk

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 c. margarine, melted

3 c. cornflakes, made into crumbs

Butter each slice of bread with margarine. Place 8 slices of bread, buttered side down, in a 9x13-inch dish. Cover these slices with the cheese and ham. Put remaining 8 slices of bread on top of cheese and ham, buttered side up. Beat eggs, milk, salt and dry mustard together, and carefully pour over bread. Cover with foil and refrigerate overnight. The next day mix the melted margarine and cornflake crumbs. Put this mixture on top and bake at 350 for 1 hour. Cool slightly before serving.

Mrs. Mike (Noreen) Knudson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chipped Beef Puff

4 oz. dried beef, coarsely torn

1/4 c. butter

3 T. flour

1/8 tsp. pepper

2 c. scalded milk

1 2-oz. jar pimento, chopped

1 3-oz. jar drained mushrooms

3 eggs, separated

1/2 tsp. salt

1/2 c. grated sharp cheese

Cook meat in butter for 5 minutes. Blend in flour and pepper. Add milk, cook, stirring constantly until thick. Add pimentos and mushrooms. Add beaten egg yolks, salt and cheese. Fold in stiffly beaten egg whites. Bake at 350 for 30 minutes. Serve immediately. Serves 4.

Mrs. Clinton (Elta) Habegger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Swiss Brunch

2 c. cubed bread without crust

1 1/2 c. milk

8 eggs

3/4 tsp salt

1/8 tsp. pepper

1/4 c. butter

1/4 tsp. seasoned salt

1/2 lb. Swiss cheese, sliced thin

10 slices bacon

1/2 c. bread crumbs

Soak bread in milk 1/2 hour. Beat eggs, salt and pepper. Pour milk off bread into eggs. Use 2 tablespoons of butter to scramble eggs moist. Place in dish and fold in soaked bread. Sprinkle seasoned salt on top of mixture; then cheese slices next. Crumble bacon. (Slivered ham may also be used.) Melt remaining butter and fry bread crumbs. Put on top of casserole. Bake in a 13x9-inch pan at 400 for 35 to 40 minutes. Serves 8 to 10.

Mrs. Dennis (Sue) Baumgartner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cheese and Bacon Frittata

6 eggs

1 c. milk

1 green onion, minced

2 T. butter, melted

1/2 tsp. salt

1/8 tsp. pepper

1 4-oz. pkg. Cheddar cheese, shredded

1/2 c. crumbled bacon, ham, or sausage

Saute onions in melted butter. Preheat oven to 400. Grease a 10 1/2-inch round pan or a 13x9-inch cake pan. In medium bowl with wire whisk or hand beater, beat eggs, milk, sauteed green onion and butter, salt and pepper until well blended; pour into greased pan. Sprinkle with cheese and meat. Bake for 20 minutes. Serves 4 to 6.

Mrs. John (Deb) Martens

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Easy Cheesey Casserole

5 lg. eggs, beaten

1 c. cheese cracker crumbs

2 c. cottage cheese

1 c. Cheddar cheese, grated

1 c. Swiss cheese, grated

1/2 tsp. salt

1/8 tsp. cayenne pepper

2 c. chopped broccoli (steamed till crisp-tender)

Combine all ingredients in large mixing bowl. Stir well. Pour into greased 3-quart casserole and bake at 325 for 1 hour. Bake uncovered. Let stand for 5 to 10 minutes before serving. Serves 6 to 8.

Mrs. Bob (Rose) Love

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cheese and Egg Casserole

9 slices bread (buttered)

1/2 lb. (8-oz.) grated brick cheese

6 eggs

3 c. milk

3.4 tsp. salt

3.4 tsp. dry mustard

6 smoky links (chopped), or chopped ham

Butter and cube 9 slices of bread and place in an 8x12-inch casserole. Add grated cheese and chopped meat. Beat eggs; add milk and seasonings. Pour over bread cubes, cheese and meat. Let stand overnight. Bake at 350 for 45 minutes. Serves 6 to 8.

Mrs. Kendall (Debbie) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Norma Erb's Tuna Balls

2 cans tuna

1 c. bread crumbs

1/2 c. mayonnaise

1/4 c. evaporated milk

1/4 c. minced/chopped onion

2 tsp. lemon juice

1/2 tsp. salt

1/8 to 1/4 tsp. pepper

Wheat germ

Mix all except wheat germ. Roll into balls. Roll balls in wheat germ, arrange on cookie sheet. 350 for 20-23 minutes.

This is my aunt Norma's recipe - my cousin Eric loves these.

Andrew Parrish

Parrish Family Cookbook

Peace Community Mennonite Church (Detroit, MI)

Amy Schloneger's Scalloped Potatoes

3 lbs potatoes

2 cans cream of mushroom soup

1 1/2 c. milk

1/4 c. flour

Salt, pepper to taste

1/4 c. butter

Grease 9x13 casserole dish. Oven at 350. Layer potatoes. Cover (barely) with milk/flour/soup mixture. Melt 1/4 cup butter, stir in. Bake for 1 hour 15 minutes to 1 hour 30 minutes.

Can add ham, mushrooms, celery, etc.

This is my grandmother Amy's recipe, and is accurate as nearly as we can figure.

Andrew Parrish

Parrish Family Cookbook

Peace Mennonite Community Church (Detroit, MI)

Scalloped Pineapple

1 #2 can crushed pineapple (undrained)

1/2 c. butter

1 3/4 c. sugar

2 eggs

8 slices bread (cubed)

Cream butter and sugar, or you can brown the butter first. Add eggs (well beaten). Add pineapple and bread. Mix. Bake for 45 minutes at 350. Uncover the last 15 minutes. Bake in a 6x10-inch pan.

Mrs. Jerrold (Shirley) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Scalloped Pineapple Casserole

4 c. fresh bread crumbs

1 lg. can crushed pineapple (drained)

1 c. melted butter (not oleo)

3 eggs, beaten

2 c. sugar

Mix all ingredients well. Bake at 350 for 30 to 45 minutes. Serve warm.

Mrs. Rodney (Jane) Mosser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987