White Chocolate Mix

2 c. Cheerios

2 c. stick pretzels

2 c. Corn Chex

2 c. raisins

2 c. peanuts

1 lb. white chocolate

Mix first 5 ingredients. Melt white chocolate. Pour over mix and coat.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Poppin Party Mix

4 c. Quaker Corn Bran

1 1/2 c. pretzel sticks

1 c. salted nuts

1/3 c. margarine, melted

1/4 c. grated Parmesan cheese

1 T. onion powder

Heat oven to 300. In large bowl combine cereal, pretzels and peanuts. Pour butter over cereal mixture, mixing well. Sprinkle with cheese and onion powder. Toss well to coat. Spread into ungreased 15x10-inch jellyroll pan. Bake for 20 to 25 minutes, or until deep golden brown, stirring occasionally during baking.

Mrs. Dave (Deb) Tumbleson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Party Mix

3 T. margarine or butter

1/4 tsp. garlic salt

1/4 tsp. onion salt

2 tsp. lemon juice

4 tsp. Worcestershire sauce

4 c. Kellogg's Crispix

1 c. Cabbage Patch cereal

1 c. Quaker Corn Bran

1 c. salted mixed nuts

1 c. miniature pretzels

Melt margarine in saucepan. Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. In large bowl put cereal, nuts and pretzels. Pour the margarine mixture over the cereal, stir and place in baking dish, 13x9x2 inches. Bake in oven at 250 for 45 to 60 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Yield 8 cups.

Mrs. Curtis (Evelyn) Bedsworth

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Royce's Mom's Granola

3 c. oatmeal

2 c. coconut

1/2 c. wheat germ

1/2 c. sunflower nuts

1/2 c. sesame seeds

1 c. bran flakes

1 c. nuts (chopped)

2 c. raisins

Mix together 1 cup honey, 1/2 cup safflower oil and 2 teaspoons vanilla. Stir into other ingredients, then bake on cookie sheet for 20 minutes at 350, stirring occasionally.

Nedra Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Popcorn Granola

3 1/2 to 4 qts. hot popped popcorn

1 c. coconut

1 c. nuts or sunflower seeds

2/3 c. raisins

1/2 c. butter or margarine, melted

1 T. cinnamon

1 tsp. salt

1/2 c. honey

Combine popcorn, coconut, nuts and raisins. Blend remaining ingredients together and pour over the popped corn mixture, toss to coat thoroughly. Spread on a lightly buttered 10x15-inch jellyroll pan. Bake at 275 for 40 minutes, stirring every 10 minutes. Cool to crisp. Store in airtight container. Recipe makes approximately 4 1/2 quarts.

Pat Myers

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Granola

1 c. sunflower seed

7 1/2 c. rolled oats

1 heaping c. brown sugar

3/4 c. sesame seeds

1 1/4 c. wheat germ

1 7-oz. pkg. shredded coconut

1 1/2 c. pecans or walnut pieces

3/4 T. salt

3/4 c. water, cold

3/4 c. oil

1 1/2 T. vanilla

Mix all but last 3 ingredients in a large container. Add vanilla to water, then add to dry ingredients and mix well. Add oil by itself and mix until all ingredients are moistened. Spread in shallow pans about 1 inch thick and bake in a low heat oven till a little brown, for 1 hour. Stir every 15 minutes, for even browning. Everything should be all toasted. It is good eating for breakfast food or snack. It is very high in protein.

Mrs. Max (LaDene) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Granola

5 c. old-fashioned oats

1 c. untoasted wheat germ

1 c. unsweetened coconut

2 tsp. ground cinnamon

2 T. brown sugar

1/4 c. instant dry milk

1/2 c. honey

1/2 c. vegetable oil

1 tsp. vanilla

1 c. raisins or dates

1/2 c. untoasted sunflower seeds

1/2 c. unroasted chopped almonds

1/2 c. any dried fruits, apricots, pineapple, etc.

Heat oven to 250. Mix first 6 ingredients together in a large dish or roaster pan. Combine honey, oil and vanilla in a small saucepan and heat over low heat until combined. (Won't combine completely.) Drizzle over dry ingredients, coating evenly. Place in 250 oven for 1 hour, and stir every 15 minutes. Add raisins, fruit and nuts when completely cooled. Store in airtight container. Makes 10 cups.

Mrs. Dave (Kathy) Bauman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Ohio Buckeye Balls

1 c. butter

2 c. peanut butter

3 c. powdered sugar

Chocolate for dipping

Mix together and form into a ball. Cool in refrigerator until crust forms, about 1 hour. Dip in chocolate and cool.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Goof Balls

1 can Eagle Brand milk

1 14-oz. pkg. Kraft caramels

1 stick oleo

1 pkg. lg. marshmallows

Rice Krispies or nuts

Melt oleo, Eagle Brand milk and caramels in microwave or double boiler. When melted, dip marshmallows and then roll in Rice Krispies or nuts.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Wash Line Taffy

5 c. sugar

2 1/2 c. milk

2 1/2 c. white syrup

1 pkg. unflavored gelatin

1 1/2 in. Parowax

Butter size of walnut

Put gelatin in 1 cup water by stove while rest of ingredients boil for 10 minutes. Put in gelatin; stir constantly and cook till rather hard ball when tried in cold water. Pour into buttered pans; leave till ready to pull. Pull taffy till very light in texture and color.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Anise Candy

2 c. sugar

1 c. white Karo

3 T. water

1 tsp. anise oil

Red cake coloring

Mix sugar, Karo and water. Cook until a hard crack. Remove from heat and add desired red coloring. Go outside to add anise oil. Pour into an 8x8-inch pan; let cool and break into pieces.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chocolate Maple Squares

12-oz. pkg. chocolate chips

12-oz. pkg. butterscotch chips

2 c. peanut butter

1 lb. peanuts (chopped)

2 lbs. powdered sugar

1 pkg. vanilla pudding mix (not instant)

1/2 c. condensed milk

2 sticks margarine (1/2 lb.)

1/2 tsp. maple flavoring

Melt in double boiler both packages of chips; add peanut butter. Spread half of this melted mixture into a foil-lined jellyroll pan. Cool. Add chopped peanuts to the remaining half of mixture. Cook the 1 package vanilla pudding, condensed milk, and 2 sticks margarine; boil for 1 minute. Add the 2 pounds of powdered sugar and 1/2 teaspoon maple flavoring. Spread this over the chocolate layer. Cool. Then add the remaining half of the chocolate mixture. When cool, cut into squares. This makes a large amount. It tastes like Wayne Maple Bun Bars. Recipe takes a 12x16-inch pan.

Mrs. Freeman (LaVerda) Christner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Candy Chocolate Logs

1 c. Karo

1 c. brown sugar

1 c. chunky peanut butter

2 c. crushed cornflakes

2 c. Rice Krispies

1 lb. dipping chocolate (or substitute 1-lb. lg. size Hershey chocolate bar)

1/2 slab paraffin wax

Mix in saucepan the Karo, brown sugar and peanut butter. Cook ingredients until it comes to a boil, then remove from the stove and add the crushed cornflakes and Rice Krispies. Mix well. Then form into small logs about the size of your little finger. Put on waxed paper lined cookie sheet. In a double boiler over low heat, melt the chocolate and the paraffin. Then dip the logs into the melted chocolate and return to the cookie sheets for chocolate to harden. Store candy in a covered container.

Mrs. Raymond (Marjorie) Zurcher

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Turtles

48 lg. marshmallows

3 T. butter

6 oz. chocolate chips

6 oz. butterscotch chips

1 c. pecan pieces

1 3/4 c. Rice Krispies

Melt chips, butter and marshmallows in a 2-quart glass casserole for 3 minutes, stirring twice. (Melt in a microwave oven or a double boiler.) Add cereal and nuts. Drop by teaspoonfuls onto waxed paper. Makes 2 to 3 dozen.

Mrs. Denver (Jane) Nussbaum

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pecan Praline Candy

1 c. buttermilk

2 c. granulated sugar

1 tsp. baking soda

2 c. pecan halves

1 tsp. vanilla

1 T. butter

Place first three ingredients into large pan. Stir the mixture until the sugar is completely dissolved, then place pan on a low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while. Mixture will turn a brownish color. When soft ball stage is reached, remove the pan from the heat. Add pecan halves, vanilla and butter. Beat mixture briskly until it becomes glossy and starts to get very thick. Quickly spoon it onto greased waxed paper, making little patties. Let candy completely cool before removing it from the paper. Should the mixture harden before you get time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.

Mrs. Edward (Helen) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Peanut Brittle

3 c. raw peanuts

1 c. white syrup

1 T. water

1 c. sugar

1 tsp. soda

Warm peanuts in oven on low. Mix syrup, water, and sugar in iron (heavy) skillet and bring to a boil. Add warm peanuts and boil for 7 minutes on medium high, stirring constantly. Remove from heat, add soda and mix well. Pour on large, greased cookie sheet. Break into pieces when cool.

Mrs. Robert (Miriam) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butter Brittle

1 c. butter or margarine

1 c. brown sugar

2 c. chocolate chips

1/2 c. chopped nuts

Use enough saltine crackers to cover a cookie sheet with sides. Grease cookie sheet well for best results. Bring butter and brown sugar to a boil for 3 minutes. Pour over crackers and place in oven for 5 minutes at 400. Remove and sprinkle on chocolate chips and chopped nuts, and let melt. Let cool and break into pieces. Recipe uses a 15 1/2x10 1/2-inch pan.

Mrs. Augusta Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Classic Chocolate Fudge

3 c. sugar

3 sq. bitter chocolate (or 2, if a lighter fudge is desired)

2 T. light corn syrup

3 T. butter or margarine

1 c. pecans, coarsely chopped

1 c. milk

1/2 tsp. salt

1 1/2 tsp. vanilla

In 4-quart saucepan, over medium heat, heat sugar, milk, chocolate, corn syrup and salt to boiling, stirring frequently. Carefully set candy thermometer in place and cook without stirring, until temperature reaches 238, or soft ball stage. Cool mixture without stirring to 110, or until outside of pan is lukewarm. Add butter and vanilla. With wooden spoon, beat until mixture is thick and begins to lose its gloss, about 3 minutes. Quickly stir in pecans; pour mixture into a buttered 8x8-inch pan. Cool on wire rack. Cut into squares and store in a tightly covered container. Makes about 2 pounds.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fudge

4 1/2 c. sugar

1 can evaporated milk

1 lg. Hershey bar

12 oz. chocolate chips

1 tsp. vanilla

1 c. nuts (optional)

1 pkg. mini marshmallows

Combine sugar and canned milk, cook over low heat, stirring constantly till it boils rapidly. Boil for 7 minutes EXACTLY. Remove from stove, add 1 large Hershey bar, broken in pieces, 1 package miniature marshmallows, 12 ounces chocolate chips and 1 teaspoon vanilla. Stir till stiff. Pour into buttered 9x13-inch pan. Let stand 1 day before cutting. Makes 5 pounds.

Mrs. Dave (Susan) Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fudge

3/4 c. evaporated milk

2 1/4 c. sugar

1/3 c. Karo light syrup

2 T. butter or margarine

1 tsp. vanilla

1 12-oz. semi-sweet chocolate chips

1 c. pecans (optional)

Heat milk and sugar till boiling; turn on low/medium heat, stirring constantly for 10 minutes. Remove from heat; add chocolate chips, Karo, vanilla and nuts. Pour into a 8x8-inch buttered dish and chill for several hours.

Mrs. Ernest (Janice) Steiner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987