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

Chocolate-Peppermint Candy

1 lb. white or dark chocolate candy coating

1/4 to 1/2 lb. peppermint chips or crunch

Melt over double boiler either white or dark chocolate coating and add peppermint chips. Stir together and spread onto a cookie sheet which has been covered with waxed paper. Spread out rather thin and place in refrigerator. When set up, remove from refrigerator and break into pieces. Note: Use your imagination, add pretzels and peanuts instead of peppermint chips.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

English Toffee Candy

1 lb. butter

2 c. granulated sugar

1/8 tsp. salt

1/2 lb. sweet chocolate

1 c. chopped pecans

Put first 3 items in iron skillet. Place on stove with temperature on high. Stir continually until mixture is well blended. Turn heat on medium high and continue to stir until mixture turns deep amber in color. Pour quickly on cookie sheet and sprinkle nuts over top. When cool, spread melted chocolate over top. Takes approximately 12 minutes cooking time.

Mrs. Selma Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Caramel Candy

2 c. sugar

1 c. brown sugar

1 c. light Karo

1 c. butter

1 c. whipping cream

1 c. half and half

1 1/2 tsp. vanilla

Cook until mixture forms a ball or 240 on candy thermometer. Pour onto cookie sheet pan and cool. Can be dipped in chocolate or cut into squares and wrapped.

Mrs. Bill (Gretta) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Caramels (Candy)

1 14-oz. can Eagle Brand condensed milk

1 c. light corn syrup

1/4 tsp. salt

1 tsp. vanilla

1 T. butter

Combine milk, corn syrup and salt in heavy pan. Bring to a boil over medium heat, stirring constantly. Cook until candy reaches firm ball stage, 240 to 245. Remove from heat, add vanilla and butter. Blend well and pour into buttered 8-inch pan. Cool, cut and wrap in waxed paper.

Holly Hoffman (Charles)

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Best Ever Caramels

2 c. white sugar

1 c. light corn syrup

1 c. milk

1 c. brown sugar

1 c. heavy cream

1 c. butter

1 1/2 T. vanilla

Combine all ingredients, except vanilla. Cook slowly until firm ball stage. Remove from heat and add vanilla. Pour into buttered 8x8-inch pan. When firm, cut into pieces and wrap pieces in waxed paper.

Janet Miller

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Date Bars

1/2 c. oleo, softened

3/4 c. sugar

1 egg

1 1/3 c. Bisquick

1 c. chopped dates

Blend oleo, sugar and egg. Add Bisquick and dates. Put in greased pan. Bake at 350 for 25 to 20 minutes. Note: When baking time is up it still looks like it's not done, but it is. Cool 1 hour. Cut in squares and roll in powdered sugar. Recipe takes an 8x8x2-inch pan.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

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