Gooey Bars

1 box. yellow cake mix (no pudding)

2 eggs

1 8-oz. cream cheese

2 eggs

1 lb. (3 1/2 c.) powdered sugar

1/2 c. softened margarine

In large bowl, mix cake mix, 2 eggs, and margarine. Spread in 13x9 1/2-inch baking dish. Mix 2 eggs, cheese (softened) and powdered sugar. Beat until smooth. Spread on first layer. This is a rich and yummy bar. Bake at 350 for 30 to 40 minutes. Makes approximately 36 bars.

Mrs. Howard (Phyllis) Baumgartner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fruit Filled Oat Bars

3/4 c. Parkay margarine

1 c. packed brown sugar

1 1/2 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

1 c. uncooked oatmeal

1/2 c. chopped nuts

1 10-oz. jar Kraft strawberry preserves

Beat margarine and sugar until light and fluffy. Add combined dry ingredients and mix well. Stir in oats and nuts. Press half of oatmeal mixture into greased pan and spread with preserves to within 1/4 inch of edge. Sprinkle with remaining oatmeal mixture. Bake at 375 for 25 minutes. When cool cut. Makes 20 bars.

Twyla Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

English Toffee Squares

1 c. butter

1 c. brown sugar

2 c. flour

1/4 tsp. salt

1 beaten egg yolk

1 tsp. vanilla

2 6-oz. bars milk chocolate

1/2 tsp. vanilla

Cream butter and brown sugar till light and fluffy. Add egg yolk and mix well. Add flour, vanilla and salt. Spread on lightly greased 10x15-inch pan. Bake at 350 for 25 minutes. Remove from oven and sprinkle surface with milk chocolate. Spread evenly, then sprinkle 1 cup finely chopped nuts over chocolate. Cut at once into small squares. 

Mrs. Mike (Wendy) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Congo Squares

2 2/3 c. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2/3 c. shortening, butter or margarine

3 eggs

1 c. nuts

1 pkg. chocolate bits (6 oz.)

2 1/4 c. brown sugar (1 lb. pkg.)

1/2 tsp. vanilla

Melt shortening. Add brown sugar, stir until mixed. Let cool slightly, add eggs one at a time, beating well after each addition. Add sifted dry ingredients, then nuts, chocolate bits and vanilla. Bake at 350 for 25 to 30 minutes. Use two 9-inch pans or 1 sheet cake. Makes 3 dozen.

Mrs. Vera I. Culp

Mrs. Selma Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peanut Butter Swirl Bars

1/2 c. crunchy peanut butter

1/3 c. butter

3/4 c. brown sugar

3/4 c. white sugar

2 eggs

2 tsp. vanilla

1 c. flour

1 tsp. baking powder

1/4 tsp. salt

6-oz. pkg. chocolate chips

Preheat oven to 325. Cream first four ingredients, then add eggs and vanilla, and mix well. Add dry ingredients and mix. Spread in greased 13x9x2-inch dish and sprinkle 6 ounces chocolate chips over top. Put into oven and after 5 minutes swirl chocolate through dough with a knife, then return to oven for 25 to 30 minutes. Makes 24 bars.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cream Cheese Bars

1/3 c. brown sugar

1 c. flour

1/3 c. melted butter

1 c. crushed nuts

8 oz. cream cheese

1/4 c. sugar

1 egg

1 tsp. lemon juice

Mix brown sugar, flour, butter and nuts. Crumble and save 1 cup. Press remainder into 8x8-inch Pyrex dish. Beat cream cheese, sugar, egg and lemon juice, and pour onto crust. Top with the 1 cup crumbs. Bake at 350 for 25 minutes. Cut when cool. Rich! Makes 16 bars.

Mrs. Bert (Sue) Carlson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chocolate Revel Bars

1 c. margarine

2 c. brown sugar

2 eggs

2 tsp. vanilla

2 1/2 c. flour

1 tsp. soda

1 tsp. salt

3 c. quick oatmeal

Filling:

12-oz. pkg. chocolate chips

15-oz. can sweetened condensed milk

1 c. chopped walnuts

2 tsp. vanilla

2 T. butter

1/2 tsp. salt

Cream margarine and sugar till light and fluffy. Mix in eggs and vanilla. Sift together flour, soda and salt. Stir in oatmeal. Add dry ingredients to creamed mixture. Set aside. Filling: Mix chocolate chips, sweetened milk, butter and salt in top of double boiler and melt. When smooth add nuts and vanilla. Set aside. Pat 2/3 of oatmeal mixture in bottom of a 15x10x1-inch baking pan. Cover with chocolate mixture. Dot with remaining oatmeal mixture. Bake. Cut while warm. Bake at 350 for 20 to 25 minutes. Makes 36 2-inch bars.

Mrs. Orlando (Eula) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Cherry Walnut Bars

2 c. sifted flour

1/2 c. sugar

2 eggs

1 egg yolk (save white)

1 1/2 c. brown sugar

1 c. chopped nuts

1 c. butter

1/2 tsp. baking powder

1/2 c. maraschino cherries, cut up

1/4 c. flour

1/2 tsp. salt

Combine flour, butter and sugar to make pie crust. Pat in 9x13-inch pan. Bake for 10 minutes at 350. Mix remainder of ingredients and spread over baked crust. Bake for 20 to 25 minutes at 350. For icing: Mix 1 egg white, slightly beaten, 2 cups powdered sugar and 2 tablespoons maraschino cherry juice. Spread over baked mixture.

Mrs. Kent (Lillian) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Caramel Morsel Bars

49 (14-oz. bag) Kraft caramels

3 T. water

1 c. peanuts

1 6-oz. pkg. butterscotch morsels

5 c. Rice Krispies

1 16-oz. pkg. semi-sweet chocolate bits

Melt caramels with water in saucepan over low heat; stir frequently until smooth. Pour over cereal and nuts. Toss until well coated. With greased fingers press mixture into greased 13x9-inch pan. Sprinkle chocolate and butterscotch bits on top. Place in 200 oven for 5 minutes until morsels soften, then spread to make a frosting. Cool and cut into squares. Makes approximately 20 to 26 bars.

Mrs. Fred (Edna) Von Gunten

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butterscotch Bars

2 eggs

1 c. sugar

3/4 c. margarine

2 1/2 c. graham cracker crumbs

1/2 c. coconut

2 c. mini marshmallows

6-oz. pkg. butterscotch chips

3 T. peanut butter

Combine first 3 ingredients in saucepan. Beat and bring to a boil. Boil for 2 minutes, stirring constantly to prevent burning. Cool. Add next 3 ingredients. Press firmly into 9x13-inch pan. Melt butterscotch chips and peanut butter together and spread over bars.

Mrs. Steve (Mary) Sommer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Apricot Squares

Crust:

1 c. flour

1 stick butter

1/4 c. sugar

Filling:

2/3 c. dried apricots

1 c. brown sugar

2 eggs

1 tsp. vanilla

Mix:

1/2 c. chopped nuts

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. flour

Mix crust ingredients well with a pastry blender until butter is fine. Press into 8-inch square pan and bake at 350 until brown, about 30 minutes. Cool. Cover apricots with water and boil for 10 minutes. Cool, drain, and chop fine. Combine baking powder, salt and flour. Set aside. Beat eggs. Add brown sugar and beat together. Add vanilla, mixed dry ingredients, apricots and nuts. Spread on cooled crust. Bake at 350 for 25 minutes, or until lightly browned. It's important center is browned. Cool completely. Cut in squares and sprinkle with powdered sugar.

Barbara Ann Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Creamy Apple Squares

1 pkg. yellow cake mix

1/2 c. soft margarine

1/2 c. packed brown sugar

2 apples, thinly sliced

1 c. sour cream

1 egg

1/2 tsp. cinnamon

Preheat oven to 350. Combine first 2 ingredients, mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to topping mix, mix well and set aside. Press remaining mixture in bottom of ungreased 13x9-inch pan. Arrange apple slices over base. Blend sour cream and egg, spread evenly over apples. Sprinkle reserved topping mixture over all. Bake for 25 to 30 minutes at 350, or until topping is brown and bubbly. Serve warm, also good cold.

Mrs. Paul E. (Sarah) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Double-Apple Bars

1 1/2 c. flour

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cloves, ground

1 1/2 c. chopped pecans

1./4 c. margarine, room temp.

1 1/2 c. plus 2 T. packed brown sugar

2 c. diced pared golden apples

1 c. applesauce

Heat oven to 375. Lightly grease a 13x9-inch pan. Line with foil; grease again. Mix flour, cinnamon, baking powder, baking soda and cloves. Beat butter and 1/2 cup sugar in a large bowl (using mixer) until fluffy. Beat in egg. then applesauce. Mixture will look curdled. Stir in flour mixture till blended. Fold in apples and 1/2 cup pecans. Spread evenly in prepared pan. In a small bowl mix remaining 1 cup pecans and 2 tablespoons brown sugar. Sprinkle evenly over top of batter. Bake for 35 minutes, or until edges pull away from sides of the pan and top is browned evenly. Cool in pan on rack. Makes 24 bars.

Suzy Lehman (Bill)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Apple Pie Bars

Mix:

2 1/2 c. flour

1 c. shortening

3./4 tsp. salt

Separate 1 egg, use yolk and enough milk to make 2/3 cup liquid; add flour mixture. Blend together. Roll out half of dough to cover jellyroll pan. Top with 6 cups sliced apples. Sprinkle with mixture  of 1 1/3 cups sugar, 1/4 teaspoon cinnamon, 2 tablespoons flour, and 4 tablespoons Minute Tapioca. Roll out remaining dough, cover and slit, sealing well. Beat egg white until foamy. Brush on top and bake at 425 for 10 minutes, then 375 for 20 to 25 minutes. Cut bars any size. Take s a 15 1/2x10 1/2-inch pan.

Mrs. Florine Beer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Apple Slices

2 1/2 c. flour

1 tsp. salt

1 T. sugar

1 c. lard

1 egg, separated

3 c. cornflakes

12 apples

1 c. sugar

1 tsp. cinnamon

1 c. powdered sugar

2 T. milk

Mix flour, salt, sugar and lard as for pie dough. Stir egg yolk in cup with fork. Add milk to make 2/3 cup liquid. Add to first mixture to make dough. Roll or pat 1/2 of dough in jellyroll pan. Crush cornflakes and pat on crust. Peel and slice apples and place on top of cornflakes, filling pan. Mix sugar and cinnamon and sprinkle over apples. Roll out remaining dough and cover apples. Beat egg white and spread over top crust. Bake for 1 hour at 400. Glaze with powdered sugar and milk frosting. Cut into bars or squares. Takes a 10 1/2x15 1/2-inch pan.

Mrs. Gordon (Verena) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Apple Custard Squares

Base:

1 c. flour

1 stick oleo, melted

1/2 c. brown sugar

1/2 c. pecans

Filling:

3/4 c. sugar

1/4 c. flour

1/4 tsp. salt

1/8 tsp. cinnamon

2 eggs, beaten

1 tsp. vanilla

1 16-oz. sour cream

4 to 5 c. coarsely chopped and peeled apples

Combine base ingredients. Bake base for 10 minutes at 400, stirring twice. Remove from oven and reserve 1/2 cup. Put other half in a 13x9x2-inch baking dish. Put all filling ingredients together and stir. Pour this mixture over base in baking dish. Bake at 400 for 10 minutes, then sprinkle with reserved crumbs and reduce heat to 350. Bake for 20 to 25 minutes more, until knife inserted in center comes out clean. Recipe makes 20 squares.

Mrs. Van (Connie) Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Seven Layer Cookies

2 sticks oleo, melted

2 c. graham crackers, crushed

2 c. chocolate chips (12 oz.)

2 c. butterscotch chips (12 oz.)

2 c. coconut

2 c. chopped nuts

2 cans Eagle Brand sweetened condensed milk

Melt oleo in a 9x13-inch casserole. Layer remaining ingredients in order of recipe. Bake for 35 to 40 minutes at 350.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Toasted Almond Fingers (Christmas Cookies)

1 c. butter or margarine

1/2 c. confectioners' sugar

1 T. milk

1 tsp. vanilla

1/4 tsp. salt

2 c. sifted all-purpose flour

2 c. finely chopped, canned, toasted slivered almonds

1 6-oz. pkg. semi-sweet chocolate chips

2 T. shortening

In medium bowl, with electric mixer at medium speed, beat butter with sugar until light and fluffy. Beat in milk, vanilla and salt. At low speed beat in flour. Then stir in chopped almonds. Wrap dough in waxed paper, refrigerated until cold, or overnight. When dough is cold, shape into 2-inch fingers, bake at 325 on ungreased cookie sheets for 15 minutes. Cool on wire racks. In top of double boiler, over hot, not boiling, water, melt chocolate with shortening, stirring to blend. Carefully dip half of each cookie into the chocolate. Let dry on waxed paper. Store in loosely covered container at room temperature.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peppernuts (from Henderson, Nebraska)

3 c. granulated sugar

1 c. oleo

4 eggs

4 T. buttermilk

2 tsp. soda

1/2 c. chopped dates

6 c. flour

1/2 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 c. chopped peanuts

1/2 c. nutmeats, chopped

Cream sugar, shortening and eggs; add buttermilk, then sifted dry ingredients. Stir in peanuts, dates and nutmeats. Chill dough overnight. Roll with hands into small rolls 1/2 inch in diameter. Cut into small pieces and bake at 350 until golden brown. Recipe makes about 1 gallon.

Mrs. L.B. (Naomi) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Swedish Cookies

1 1/2 c. butter

1 egg, beaten

4 c. flour, sifted

1 c. sugar

1 c. ground nuts

Cream butter and sugar. Add the rest of the ingredients and mix well. If dough is stiff, finish mixing by hand. Run through a cookie gun onto an ungreased baking sheet. Bake at 350 for 15 to 18 minutes.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pecan Lassies

Pastry:

1 3-oz. pkg. Philadelphia cream cheese

1/2 c. oleo

1 c. flour

Filling:

2 eggs (beaten)

1 1/2 c. brown sugar

1 1/2 tsp. vanilla

2 tsp. melted oleo

Dash of salt

1 c. chopped pecans

Soften and blend cream cream cheese and oleo. Add flour. (Dough will be stiff.) Divide dough into 24 pieces; press each piece into small tart pans. Combine eggs, brown sugar, vanilla, oleo and salt. Divide 1/2 of the pecans and put into bottom of tart shells. Carefully pour mixture into shells. Put remaining pecans on tart shells. Bake in 350 oven for 25 minutes. Tarts can be frozen and taken out for future use.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Macaroons

1 1/2 c. sugar

5 T. cold water

2 egg whites

1 tsp. vanilla

3 c. cornflakes

1/2 c. chopped nuts

1 tsp. white corn syrup

Mix sugar, egg whites, water and corn syrup. Place in double boiler over hot water. Beat with mixer for 7 minutes. Add cornflakes, nuts and vanilla. Drop on well greased cookie sheets. Bake at 325 for 15 minutes. Makes 24.

Mrs. Chris (Betty) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Grandmother's Anise Cookies

3 1/4 c. sifted flour

1 tsp. soda

1 tsp. cream of tartar

1/2 tsp. salt

1/2 c. butter

1 1/4 c. granulated sugar

2 eggs

6 T. milk

2 T. anise seed

Mix. Chill for 3 hours. Make 1-inch balls. Roll in powdered sugar. Put 2 inches apart on greased cookie sheets. Bake at 350 for 8 minutes.

Mrs. Ivan (Ida) Huser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Ginger Cookies

1 c. shortening

2 c. granulated sugar

2 eggs

1/2 c. molasses (cane molasses)

3 1/2 c. flour

1/4 tsp. ginger

1 tsp. soda (mixed with flour)

1/2 tsp. salt

1 tsp. vanilla

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Mix all ingredients together. Put dough in refrigerator overnight. Roll, cut about 1/4 inch thick. Bake at 350 until done. For Topping: Mix 3/4 cup powdered sugar and 2 tablespoons milk. Put topping on cookies before baking.

Lori Hawkins (Sydney)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Molasses Cookies

3/4 c. shortening

1 c. sugar

1 egg

1/4 c. molasses

2 c. flour

2 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt
1/2 tsp. ginger

1/2 tsp. cloves

Cream shortening, gradually add sugar, beating until fluffy. Add egg and molasses. Mix well. Combine flour, soda, salt and spices. Add gradually to creamed mixture. Chill for 1 hour. Roll into 1-inch balls and roll in sugar. Cookies will crack when they are done. Bake at 375 for approximately 10 minutes. Makes 4 1/2 dozen.

Mrs. Agnes Reinhard

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Graham Cracker Caramel Cookies

3/4 of 16-oz. box graham crackers

1 stick butter

1/4 c. milk

Nuts (optional)

1 c. packed brown sugar

1/2 lb. chocolate

In saucepan, melt 1 stick of butter. Add 1 cup packed brown sugar. Cook until it boils; boil for 2 minutes, stirring. Add 1/4 cup of milk, stir and bring to a boil for 2 minutes. Set aside. In double boiler, on low heat, melt chocolate. When caramel is cool and thick enough to spread, spread on one quarter section of graham crackers. Put in freezer a few minutes. Take out and put melted chocolate on top. Keeps well in refrigerator. You can add nuts to chocolate if you like.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Zucchini Cookies

1 c. margarine

3 c. flour

2 eggs

2 c. grated unpeeled zucchini

1 c. pecans

1 tsp. mixed spice

1 tsp. soda

3 1/2 c. oatmeal

1 1/2 c. sugar (granulated)

1 tsp. vanilla

1 c. raisins

1 tsp. salt

Mix margarine, sugar and vanilla. Add eggs and zucchini. Mix dry ingredients and add to mixture. Stir in remaining ingredients. Chill overnight. Drop by teaspoons on greased cookie sheet. Bake at 350 for 10 to 12 minutes. Makes 5 dozen cookies.

Mrs. Esther Striker

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Whoopie Pies (Cream Filled Cookies)

1 1/2 c. shortening

3 c. sugar

3 eggs

1 1/2 c. sour milk

3 tsp. vanilla

6 c. flour, sifted

1 1/2 c. cocoa (Hershey's)

3 tsp. salt

3 tsp. soda

1 1/2 c. hot water

Cream shortening and sugar; add eggs and vanilla. Add dry ingredients alternately with sour milk and hot water. Mixture will resemble cake batter. Drop large teaspoonfuls onto cookie sheet. Bake at 400 for 8 to 10 minutes. Cool and then sandwich together with filling. Filling: 3 egg whites (beaten stiff), 3 tablespoons vanilla, 6 tablespoons milk, 6 cups powdered sugar and 1 1/2 cups shortening. Whip filling together with beater. Filling will resemble cream in Twinkies or Hostess cupcakes. I wrap these individually and freeze for snacks for the children.

Mrs. Steve (Linda) Steury

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Surprise Inside Cookies

3/4 c. Crisco

1/2 c. granulated sugar

1/4 c. packed brown sugar

1 egg

2 tsp. vanilla extract

3 1/2 to 4 doz. milk chocolate kisses

1/2 tsp. almond extract

1 3/4 c. flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped nuts (pecans)

In electric mixer, cream Crisco and sugars till fluffy. Add eggs and extracts; beat well. Add flour, baking powder, salt and nuts; mix until blended. Form dough into 1-inch balls. Press each ball around a kiss, so kiss is completely enclosed. Bake at 350 for 12 minutes. When cool, ice tops and decorate. Makes 3 1/2 dozen. Use ungreased cookie sheets.

Mary Fox (Edward)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Snickerdoodles Cookies

1 c. soft shortening

1 1/2 c. granulated sugar

2 3/4 c. flour

2 eggs

1 tsp. soda

1/4 tsp. salt

2 tsp. cream of tartar

Mix thoroughly shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, but still soft. Note: These cookies puff up at first, then flatten out. Bake at 400 for 8 to 10 minutes.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hickory Nut Rounds

1 c. butter or margarine, softened

2 1/2 c. brown sugar, packed

2 beaten eggs

2 1/2 c. flour

1/4 tsp. salt

1 c. hickory nuts

1/2 tsp. soda

Cream margarine and brown sugar. Add all remaining ingredients. Mix well and drop on ungreased cookie sheet. Watch carefully. Take out when falling for chewy cookies. Bake at 350 until cookies start to fall. Makes 48 cookies.

Mrs. Phil (Leona) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987