FAMILY FAVORITES: TREASURED RECIPES FROM GRANDMA ROSE M. KAMPEN Kitchen ROSE’S
Introduction
Welcome to Rose’s Kitchen, a heartfelt collection of cherished recipes passed down through generations, from our Grandma Rose’s warm and bustling kitchen to yours.
If you’re lucky, you’ve had a grandma like ours—a culinary artist in her own right whose homemade baked goods and comforting meals were the highlight of every family gathering. Grandma’s cooking always seems to have a magical quality—it’s more than just food; it’s love, tradition, and a little bit of that special “grandma touch” that no one else can replicate. Grandma Rose wasn’t just the heart of her family; she was the ultimate baker and cook, spoiling her loved ones with an endless array of sweet treats and hearty meals. Her chocolate chip cookies, fudge, and dill pickles were legendary.
This cookbook is a celebration of her talent, love, and the simple joys of baking and then sharing with family and friends, just like Grandma Rose did.
With this cookbook, you’ll not only recreate the flavors of Grandma Rose’s kitchen but also bring a bit of her warmth, joy, and magic into your own home.
MARSHMALLOWS TREATS
¼ cup margarine (or butter) 4 cups marshmallows 5 cups crisp rice cereal Ingredients
Instruction
In a large, heavy saucepan, melt the margarine over low heat. Add the marshmallows and stir continuously until fully melted and smooth. Remove from heat and immediately pour the melted marshmallow mixture over the crisp rice cereal in a large bowl. Stir quickly to coat the cereal evenly. Press the mixture into a buttered 13x9-inch pan using a
buttered spatula or the back of a spoon. Allow to cool completely, then cut into bars.
FUDGE
1 cup whole milk 5 cups granulated sugar 2 bars German chocolate, chopped 1 bar Hershey’s milk chocolate, chopped Ingredients
¼ cup unsalted butter 2 cups semi-sweet chocolate chips 1 package mini marshmallows 2 teaspoons vanilla extract 1 cup chopped walnuts (optional)
Instruction
Prepare the Pan: Grease a 9x13-inch baking pan with butter and set aside. Heat Milk and Sugar: In a large, heavy saucepan, combine the milk and sugar. Bring to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once it reaches a boil, continue to cook and stir for 5 minutes. Add Chocolate and Butter: Reduce the heat to low, and add the German chocolate, Hershey’s chocolate, and butter. Stir until the chocolate and butter are completely melted and the mixture is smooth. Incorporate Chocolate Chips and Marshmallows: Add the chocolate chips and marshmallows to the pot. Continue stirring until everything is fully melted and the mixture is well blended. Add Flavoring and Nuts: Remove the saucepan from heat and stir in the vanilla extract and chopped walnuts, if using. Pour and Cool: Pour the fudge mixture into the prepared buttered pan, spreading it evenly. Allow the fudge to cool at room temperature until set, then cut into squares to serve.
BANANA BREAD
Ingredients
½ cup shortening 1 cup granulated sugar ½ teaspoon salt 2 large eggs 2 large ripe bananas, mashed 1 teaspoon baking soda, dissolved in ¼ cup hot water 2 cups all-purpose flour ½ cup chopped walnuts (optional)
Instruction Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5- inch loaf pan. Cream Shortening and Sugar: In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Add Eggs and Bananas: Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas until well combined. Add Baking Soda and Flour: Dissolve the baking soda in 1/4 cup hot water, then add it to the banana mixture. Gradually add the flour and salt, mixing until just combined. Fold in Walnuts: Gently fold in the chopped walnuts if using. Bake: Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
CLASSIC PUMPKIN PIE
Ingredients
¼ teaspoon ground cloves 3 large eggs, slightly beaten 1 cup whole milk 1 can (8 oz) evaporated milk 1 unbaked 9-inch pie crust
1 can (15 oz) pumpkin puree 1 cup granulated sugar ½ teaspoon salt ½ teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg
Instruction
Preheat Oven: Preheat your oven to 425°F (220°C). Mix Dry Ingredients: In a large mixing bowl, combine the sugar, salt, ground ginger, cinnamon, nutmeg, and cloves. Add Pumpkin and Eggs: Add the pumpkin puree and slightly beaten eggs to the dry ingredients. Mix until smooth. Incorporate the Milk: Gradually stir in the whole milk and evaporated milk until fully blended. Pour and Bake: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Place the pie in the preheated oven and bake at 425°F for 15 minutes. Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
JELLO SALAD
Ingredients
1 packet vanilla pudding (cook-and-serve variety 1 cup fruit juice (e.g., orange juice or pineapple juice)
½ cup whipped cream (prepared) 1 can mandarin oranges, drained 1 can pineapple chunks, drained 1 cup miniature marshmallows
Instruction
Cook the Pudding: Prepare the vanilla pudding according to the package instructions, using the fruit juice in place of water or milk. Let it cool completely. Combine Ingredients: In a large mixing bowl, fold together the cooled pudding, whipped cream, mandarin oranges, pineapple chunks, and marshmallows. Mix gently to avoid breaking the fruit. Chill: Cover the bowl and refrigerate the salad for at least 2 hours, allowing the flavors to meld and the salad to set. Serve: Spoon into individual serving dishes or serve family- style in the mixing bowl.
REFRIGERATOR BUTTER COOKIES
Ingredients
½ cup butter (1 stick), softened ½ cup margarine (1 stick), softened ½ cup powdered sugar (confectioners’ sugar) ½ teaspoon vanilla extract ½ teaspoon almond extract 2 cups all-purpose flour
Instruction
In a large bowl, cream together the butter, margarine, and powdered sugar until smooth and fluffy. Add the vanilla and almond extract, mixing until well combined.
Gradually add the flour, stirring until the dough forms. Roll the dough into a log shape and wrap it in wax paper. Refrigerate the dough overnight to firm up.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper Slice the chilled dough into ¼ -inch thick rounds and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
ANGEL PIE
Ingredients
3 egg whites 1 cup sugar ½ pint heavy cream (whipped) 1 large tub of whipped cream (store- bought or homemade) 1 package lemon Jello pudding (prepared according to package directions)
Instruction Prepare the Meringue Crust: Preheat oven to 300°F (150°C). In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy.Spread the meringue evenly into a buttered pie pan, forming a crust. Bake for 40 minutes at 300°F. Remove from oven and let cool completely. Prepare the Filling: Prepare the lemon Jello pudding as directed on the package and let it cool. Whip the heavy cream until stiff peaks form. Assemble the Pie: Once the meringue crust is cool, spread a layer of the prepared lemon pudding over it. Add a layer of the whipped cream, followed by a layer of the store-bought whipped cream. Set and Serve: Chill the pie in the refrigerator for 2–4 hours to allow it to set. Slice and serve cold.
DATE FILLED COOKIES
Ingredients For the Cookie Dough:
For the Filling:
1 cup sugar ½ cup butter (softened) 1 egg 1 teaspoon vanilla extract
2 packages dates (cut into small pieces) ¾ cup sugar ¾ cup water 1 tablespoon flour
½ cup milk 3 cups flour
2 ½ teaspoons baking powder
Instruction
Prepare the Dough: In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the egg, vanilla, and milk. In a separate bowl, sift together the flour and baking powder. Gradually mix the dry ingredients into the wet ingredients to form a dough. Chill the dough in the refrigerator for at least 1 hour. Make the Filling: In a saucepan, combine the dates, sugar, water, and flour. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let the filling cool completely. Assemble the Cookies: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ¼ -inch thickness. Cut the dough into desired shapes (round or square) using a cookie cutter. Place a spoonful of the date filling onto half of the cutouts, then top with another piece of dough, sealing the edges by pressing gently. Bake the Cookies: Place the filled cookies on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the edges are lightly golden. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
LEMON CAKE
Ingredients
For the Cake:
For the Lemon Glaze:
1 box lemon gelatin (Jell-O) 1 cup hot water 1 box yellow cake mix 4 large eggs, added one at a time 1 teaspoon lemon juice ¾ cup vegetable oil
2 cups powdered sugar Juice of 2 lemons
Instruction
Prepare the Lemon Gelatin: Dissolve the lemon gelatin in 1 cup of hot water. Allow it to cool to room temperature. Make the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, cooled lemon gelatin, eggs (added one at a time, beating well after each addition), lemon juice, and oil. Mix until smooth and well combined. Bake the Cake: Pour the batter into a greased 9x13-inch baking pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Prepare the Lemon Glaze: While the cake is baking, mix together the powdered sugar and lemon juice in a small bowl until smooth. Add Glaze to the Cake: Remove the cake from the oven and, while it’s still hot, use a fork or skewer to poke holes all over the cake. Pour the lemon glaze evenly over the cake, allowing it to soak into the holes. Cool and Serve: Let the cake cool completely before slicing and serving. Enjoy the tangy, lemony goodness!
PUMPKIN BREAD
Ingredients
½ teaspoon salt ½ teaspoon baking powder 2 teaspoons baking soda ½ teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup milk
1 can (15 oz) pumpkin puree (about 2 cups) 3 ½ cups all-purpose flour 3 cups granulated sugar ⅔ cup shortening
⅔ cup water 4 large eggs
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans (or use three smaller pans for a lighter loaf). Combine Ingredients: In a large mixing bowl, add the pumpkin puree, flour, sugar, shortening, water, eggs, salt, baking powder, baking soda, cloves, cinnamon, and milk. If using bay leaves, add them whole to infuse the batter with a subtle flavor. Mix Batter: Use a stand mixer or hand mixer on low speed to blend all ingredients together until smooth and well combined. Remove the bay leaves from the batter before pouring it into the baking pans. Bake: Pour the batter evenly into the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool and Serve: Allow the pumpkin bread to cool in the pans for about 10 minutes, then remove and transfer to a wire rack to cool completely. Slice and enjoy!
Ingredients For the Crust:
APPLE PIE
1 ½ cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup cold shortening, cubed 1 egg yolk Milk (enough to make ½ cup when combined with egg yolk) For the Filling: 1 cup cornflakes, crushed 5 cups apples, peeled, cored, and chopped 1 ½ cups sugar 2 tablespoons flour 1 teaspoon cinnamon 1 tablespoon butter, melted For the Glaze: ½ cup powdered sugar Milk (just enough to make a thin glaze)
Instruction In a large bowl, beat together the sugar and eggs until light and fluffy. Add the salt, melted fat, milk (or milk and cream mixture), and vanilla. Mix until well combined. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover the dough and refrigerate for 30 minutes. On a floured surface, roll out the dough to about ½ -inch thickness. Cut out donuts with a donut cutter or a round cutter with a smaller cutter for the center hole. Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry the donuts a few at a time, cooking until golden brown on each side, about 1–2 minutes per side. Remove donuts with a slotted spoon and drain on paper towels. Dust with powdered sugar or cinnamon sugar, or glaze as desired.
SNICKERDOODLES
Ingredients
For Rolling:
2 tablespoons sugar 2 teaspoons cinnamon
1 cup shortening, softened 1 ½ cups sugar 2 large eggs 2 ¾ cups all-purpose flour, sifted 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt
Instruction
Preheat Oven: Preheat your oven to 425°F (220°C). Mix Dry Ingredients: In a large mixing bowl, combine the sugar, salt, ground ginger, cinnamon, nutmeg, and cloves. Add Pumpkin and Eggs: Add the pumpkin puree and slightly beaten eggs to the dry ingredients. Mix until smooth. Incorporate the Milk: Gradually stir in the whole milk and evaporated milk until fully blended. Pour and Bake: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Place the pie in the preheated oven and bake at 425°F for 15 minutes. Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
LEMON SQUARES
Ingredients
For the Crust:
For the Topping:
½ cup unsalted butter, softened 1 cup all-purpose flour, sifted ¼ cup powdered sugar
½ cup powdered sugar Additional lemon juice, as needed for drizzling
For the Filling:
2 tablespoons lemon juice 2 large eggs, beaten 1 cup granulated sugar 2 tablespoons all-purpose flour ½ teaspoon baking powder
Instruction
Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a square 8x8-inch baking pan very well. In a mixing bowl, combine the softened butter, sifted flour, and powdered sugar. Mix until a crumbly dough forms. Press this mixture evenly into the bottom of the greased pan. Bake for 10 minutes, then remove from the oven and set aside. Prepare the Filling: In a small bowl, sift together the granulated sugar, 2 tablespoons flour, and baking powder. In another bowl, beat the eggs, then add the sifted dry ingredients. Finally, stir in the lemon juice until well combined. Pour and Bake: Pour the lemon filling over the partially baked crust, spreading it evenly. Bake for an additional 20-25 minutes, or until the top is set and lightly golden. Cool and Top: Let the lemon squares cool completely in the pan. Once cooled, sift 1/2 cup powdered sugar over the top. Drizzle with a little extra lemon juice if desired for added flavor. Chill and Serve: Chill the lemon squares in the refrigerator before cutting. Use a chilled knife for cleaner slices. Enjoy!
HOMEMADE DONUTS
1 ½ cups sugar 3 eggs ½ teaspoon salt 3 tablespoons fat (like butter or shortening), melted 1 cup soy milk or buttermilk Ingredients
4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon vanilla extract ¼ teaspoon cinnamon ¼ teaspoon nutmeg
Instruction
In a large bowl, beat together the sugar and eggs until light and fluffy. Add the salt, melted fat, milk (or milk and cream mixture), and vanilla. Mix until well combined. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover the dough and refrigerate for 30 minutes. On a floured surface, roll out the dough to about ½ -inch thickness. Cut out donuts with a donut cutter or a round cutter with a smaller cutter for the center hole. Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry the donuts a few at a time, cooking until golden brown on each side, about 1–2 minutes per side. Remove donuts with a slotted spoon and drain on paper towels. Dust with powdered sugar or cinnamon sugar, or glaze as desired.
SWEDISH KRINKLES
Ingredients For the Crust: • 1 cup all-purpose flour • ½ cup unsalted butter, softened • 2 tablespoons water For the Filling: • 1 cup water • ½ cup unsalted butter • 1 cup all-purpose flour • 3 large eggs • ½ teaspoon almond extract For the Frosting: • 1 cup powdered sugar
• 1 teaspoon butter, softened • ½ teaspoon almond extract • Heavy cream, as needed to thin the frosting
Instruction Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of flour, 1/2 cup softened butter, and 2 tablespoons of water. Mix until a dough forms, then press the dough evenly into the bottom of a 13x8-inch baking pan. Make the Filling: In a medium saucepan, bring 1 cup of water and 1/2 cup of butter to a boil. Remove from heat, then add 1 cup of flour and mix until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in 1/2 teaspoon of almond extract. Assemble and Bake: Spread the filling evenly over the crust in the pan. Bake in the preheated oven for 55 to 60 minutes, or until golden and puffed. Remove from the oven and let cool completely. Prepare the Frosting: In a small bowl, combine the powdered sugar, 1 teaspoon of softened butter, and 1/2 teaspoon of almond extract. Add cream a little at a time, stirring until the frosting reaches a spreadable consistency. Frost and Serve: Spread the frosting over the cooled pastry. Slice into bars and enjoy!
PUMPKIN BARS
Ingredients
½ teaspoon salt 2 teaspoons ground cinnamon 4 large eggs 1 small can (15 oz) pumpkin puree 1 cup vegetable oil
2 cups all-purpose flour 2 cups granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda
Preheat Oven: Preheat your oven to 350°F (175°C). Combine Ingredients: In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon, eggs, pumpkin puree, and vegetable oil. Mix until the batter is smooth and well combined. Prepare the Pan: Pour the batter into an 11x17-inch baking pan (a cookie sheet with sides). Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool and Serve: Allow the pumpkin bars to cool completely in the pan before cutting into squares. Enjoy! Instruction
CREAM CHEESE FROSTING
Ingredients
3 oz cream cheese, softened 6 tablespoons ( ¾ stick) butter or margarine, softened
1 ½ cups powdered sugar 1 teaspoon vanilla extract 1 teaspoon milk
Instruction
Prepare the Frosting: In a medium bowl, beat the cream cheese and butter (or margarine) together until smooth and creamy. Add Sugar and Flavorings: Gradually add the powdered sugar, mixing well. Add the vanilla extract and milk, and continue mixing until smooth and fluffy. Frost the Bars: Spread the frosting over the pumpkin bars while they are still warm for a delightful melt-in texture.
SNICKER CAKE
1 box German chocolate cake mix (plus ingredients called for on the box) 1 package (14 oz) caramels, unwrapped Ingredients
½ cup (1 stick) margarine or butter ⅓ cup milk ¾ cup semi-sweet chocolate chips (use more if desired) 1 cup chopped pecans
Instruction
Preheat Oven and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Prepare the German chocolate cake batter according to the instructions on the box. Bake Half of the Cake Batter: Pour half of the prepared cake batter into the greased pan and bake for 20 minutes. Prepare the Caramel Mixture: While the cake is baking, melt the caramels, margarine (or butter), and milk together in a double boiler over medium heat, stirring until smooth. Add Caramel Layer: Remove the partially baked cake from the oven. Pour the caramel mixture evenly over the baked layer. Add Chocolate Chips and Pecans: Sprinkle the chocolate chips and chopped pecans over the caramel layer. Top with Remaining Cake Batter: Pour the remaining cake batter over the chocolate chips and pecans, spreading it evenly. Finish Baking: Reduce the oven temperature to 250°F (120°C) and bake for 20 minutes. Then, increase the temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the cake is fully set. Cool and Serve: Allow the cake to cool in the pan before slicing. Enjoy this rich, decadent Snicker Cake!
TOFFEE BARS
Ingredients
1 cup butter or margarine, softened 1 cup brown sugar, packed 1 large egg
1 teaspoon vanilla extract 1 ½ cups all-purpose flour ½ teaspoon baking powder
For theToppings: Melted Hershey’s chocolate, chocolate chips, or butterscotch chips Optional peanuts or peanut butter for drizzling
Instruction Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x12-inch baking pan lightly. Prepare the Dough: In a large mixing bowl, beat together the butter, brown sugar, and egg until well combined and creamy. Add the vanilla extract and mix. Add Dry Ingredients: Add the flour and baking powder to the mixture, and stir until just combined. Bake the Bars: Spread the dough evenly in the prepared pan. Bake for 20 minutes, or until the edges are golden brown. Add Toppings: Remove the pan from the oven. While the bars are still warm, top them with pieces of Hershey’s chocolate bars, chocolate chips, butterscotch chips, or even a drizzle of peanut butter if desired. Let the chocolate soften, then spread it evenly over the bars with a spatula. Cool and Serve: Allow the bars to cool in the pan. Cut into squares once set, and enjoy these delicious toffee treats!
GINGER COOKIES
Ingredients Molasses Mixture: 4 tablespoons molasses
1 large egg, beaten 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves Sugar for rolling (approximately ¼ cup)
2 teaspoons baking soda
Cookie Dough:
¾ cup shortening 1 cup brown sugar, packed ¼ teaspoon salt
Instruction
Prepare the Molasses Mixture: In a small bowl, mix together the molasses and baking soda. Let it set while you prepare the rest of the dough. Cream the Shortening and Sugar: In a large mixing bowl, cream together the shortening, brown sugar, and salt until light and fluffy. Add Egg and Molasses Mixture: Beat in the egg until well combined, then add the molasses mixture and stir to incorporate. Sift Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, ginger, and cloves. Gradually add this dry mixture to the wet ingredients, mixing well until a dough forms. Chill the Dough: Cover the dough and refrigerate for about 30 minutes to firm up. Shape the Cookies: Preheat the oven to 375°F (190°C). Roll the dough into small balls, about 1 inch in diameter, then roll each ball in sugar to coat it. Bake the Cookies: Place the dough balls on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are firm but not flattened. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
OATMEAL COOKIES
Ingredients
1 cup shortening 1 cup brown sugar, packed
1 cup granulated sugar 2 large eggs, well beaten 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3 cups quick oats ½ cup walnuts, chopped (optional)
Instruction
Prepare the Dough: In a large mixing bowl, cream together the shortening, brown sugar, and granulated sugar until light and fluffy. Add the well-beaten eggs and vanilla extract, and mix until combined. Add Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking soda. Gradually add this dry mixture to the creamed mixture, stirring to combine. Add Oats and Walnuts: Stir in the quick oats and walnuts (if using), mixing well to ensure everything is evenly distributed. Shape the Dough: Shape into rolls, wrap them in wax paper, and refrigerate overnight to chill and firm up. Bake the Cookies: Preheat your oven to 350°F (175°C). Unwrap the dough rolls and slice them into 1/4-inch rounds. Place the cookie dough slices on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are golden brown. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
BROWNIES
Ingredients
¼ teaspoon salt 2 squares (2 oz) unsweetened chocolate, melted
1 cup granulated sugar ½ cup butter, melted 2 large eggs 1 teaspoon vanilla extract ½ cup all-purpose flour 1 cup nuts, chopped (optional)
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan. Prepare the Batter: In a large mixing bowl, combine the sugar, melted butter, eggs, and vanilla extract. Mix until well blended. Add Dry Ingredients: Stir in the flour, salt, and melted chocolate. Mix until smooth and combined. Add Nuts (Optional): If using nuts, fold them into the batter. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool and Serve: Allow the brownies to cool in the pan before cutting them into squares and serving .
POWDERED SUGAR COOKIE
Ingredients 1 cup shortening (can use part butter for flavor)
1 cup powdered sugar 1 large egg, well beaten 2 cups all-purpose flour ½ teaspoon cream of tartar ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract
Instruction Prepare the Dough: In a large mixing bowl, cream together the shortening and powdered sugar until light and fluffy. Add the beaten egg and vanilla extract, and mix until fully combined. Add Dry Ingredients: In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until well incorporated. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter. Place them on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern on top. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for 8-10 minutes, or until the edges just begin to turn golden. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FROSTED CARROT BARS
Ingredients For the Carrot Bars: 4 large eggs 2 cups granulated sugar
1 teaspoon salt 3 cups grated carrots (about 3 medium carrots) 1 ½ cups flaked coconut
1 ½ cups chopped walnuts 1 teaspoon vanilla extract
1 ½ cups salad oil 2 cups all-purpose flour, sifted 2 teaspoons baking soda 2 teaspoons ground cinnamon
For the Cream Cheese Frosting: (Refer to the cream cheese frosting recipe page for the exact instructions.)
Instruction
Prepare Batter: Preheat your oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan. In a large mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar, beating continuously until fully combined. Add Wet and Dry Ingredients: Add the salad oil to the egg and sugar mixture. Sift together the flour, baking soda, cinnamon, and salt, then gradually add to the wet ingredients. Mix until well combined. Fold in the Carrots and Add-ins: Gently fold in the grated carrots, coconut, walnuts, and vanilla extract, ensuring everything is evenly incorporated. Bake: Pour the batter into the prepared 13x9-inch pan and spread it out evenly. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the Bars: Let the bars cool completely in the pan before frosting. Frost and Serve: Once the bars are completely cooled, spread the cream cheese frosting on top. Slice into squares and serve.
SALTED NUT ROLL
Ingredients
12 oz can salted peanuts (divided into two portions) 1 package (10 oz) peanut butter chips ½ stick butter or margarine 1 can (14 oz) sweetened condensed milk 10 oz package mini marshmallows
Instruction
Prepare the Pan: Butter a 9x13-inch baking pan. Sprinkle half of the salted peanuts evenly across the bottom of the pan. Melt the Peanut Butter Mixture: In a large saucepan, combine the peanut butter chips, butter, and sweetened condensed milk. Warm over low heat, stirring constantly, until the mixture is smooth and fully melted. Be careful not to overheat. Add the Marshmallows: Remove the saucepan from heat and gently fold in the mini marshmallows until evenly coated. The mixture should be warm enough to melt slightly but not so hot that the marshmallows completely dissolve. Assemble the Nut Roll: Pour the marshmallow mixture over the peanuts in the prepared pan, spreading it out evenly. Sprinkle the remaining salted peanuts on top and press down gently to adhere. Chill and Serve: Refrigerate the pan until the nut roll is firm, about 1-2 hours. Once set, cut into squares or bars and serve.
APPLE CRISP
Ingredients
4 cups Honeycrisp apples, peeled, cored, and thinly sliced 1 tablespoon lemon juice ⅓ cup all-purpose flour, sifted 1 cup uncooked oats ½ cup brown sugar, packed ½ teaspoon salt ½ teaspoon ground cinnamon ⅓ cup melted butter
Instruction
Prepare the Apples: Preheat your oven to 375°F (190°C). Grease a shallow baking dish (approximately 8x8 inches). Arrange the sliced apples evenly in the dish and sprinkle with lemon juice . Make the Topping: In a mixing bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Add the melted butter and mix until the mixture becomes crumbly. Assemble the Crisp: Sprinkle the crumbly topping evenly over the apples in the baking dish. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the apples are tender and the topping is golden brown. Serve: Allow the apple crisp to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
CHEESECAKE
Ingredients For the Crust:
16 graham crackers, crushed ½ cup butter or margarine, melted
For the Filling: 4 (3 oz) packages cream cheese, softened ½ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract For the Topping: 1 pint sour cream (or ½ pint for a lighter topping) 4 tablespoons granulated sugar 1 teaspoon vanilla extract
Instruction Prepare the Crust: Preheat your oven to 375°F (190°C). In a bowl, mix the crushed graham crackers with the melted butter until well combined. Press the mixture into the bottom of a 9-inch pie or springform pan to form an even crust. Make the Filling: In a large mixing bowl or using a stand mixer, beat the cream cheese until smooth. Add the eggs, sugar, and vanilla, and mix until fully combined and creamy. Assemble the Cheesecake: Pour the cream cheese filling into the prepared graham cracker crust, spreading it evenly. Bake the Cheesecake: Bake at 375°F (190°C) for 19 minutes, or until the center is just set. Remove from the oven and let cool. Prepare the Topping: In a small bowl, stir together the sour cream, sugar, and vanilla extract until smooth. Add the Topping: Once the cheesecake has cooled, spread the sour cream mixture evenly over the top of the cheesecake. Final Bake: Return the cheesecake to the oven and bake at 475°F (245°C) for 4 minutes, just to set the topping. Cool and Serve: Let the cheesecake cool completely, then refrigerate for at least 4 hours (or overnight) before serving.
CHOCOLATE SCOTCHEROOS
Ingredients
1 cup granulated sugar 1 cup peanut butter 1 cup light corn syrup 6 cups Kellogg’s Rice Krispies cereal 1 cup (6 oz package) Nestle’s semi-sweet chocolate morsels 1 cup (6 oz package) Nestle’s butterscotch morsels
Instruction
Prepare the Syrup Mixture: In a large 3-quart saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring frequently, until the mixture begins to bubble. Add the Peanut Butter: Remove the pan from the heat and stir in the peanut butter until well combined. Mix with Cereal: Add the Rice Krispies cereal to the saucepan and stir until the cereal is evenly coated with the syrup mixture. Press into Pan: Lightly butter a 13x9-inch baking pan. Press the cereal mixture evenly into the prepared pan. Make the Topping: In a heatproof bowl, melt the chocolate and butterscotch morsels together over hot (but not boiling) water, stirring frequently until smooth and well blended . Finish the Bars: Spread the melted chocolate and butterscotch mixture evenly over the Rice Krispies layer. Allow the bars to cool at room temperature until the topping is firm. Cut and Serve: Once cooled, cut into 2x1-inch bars. This recipe yields approximately 48 bars.
CHOC CHIP COOKIES
Ingredients
¾ cup Crisco shortening ¼ cup margarine ¾ cup granulated sugar ¾ cup brown sugar, packed 2 tablespoons milk 2 large eggs 2 ¼ cups all-purpose flour, sifted
1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract
½ cup chopped nuts (optional) ½ of a 12 oz package semi-sweet chocolate chips
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Cream the Ingredients: In a large mixing bowl, cream together the Crisco, margarine, granulated sugar, and brown sugar until light and fluffy. Add Wet Ingredients: Mix in the milk and eggs, one at a time, until well combined. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Add Flavorings and Mix-ins: Stir in the vanilla extract, chopped nuts (if using), and chocolate chips. Shape and Bake: Drop spoonfuls of dough onto a non-stick cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden. Cool and Serve: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
DATE BARS
Ingredients
½ teaspoon salt 1 teaspoon baking powder
2 large eggs, beaten 1 teaspoon vanilla extract 1 cup granulated sugar ½ cup melted shortening 1 cup chopped dates 1 cup chopped walnuts 1 cup all-purpose flour
Instruction
Preheat Oven: Preheat your oven to 325°F (165°C). Grease an 8x8-inch baking pan. Combine Wet Ingredients: In a large mixing bowl, beat the eggs well. Stir in the vanilla, sugar, and melted shortening until fully combined . Add Dates and Walnuts: Fold in the chopped dates and walnuts. Mix Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Bake: Pour the batter into the greased pan, spreading it evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean . Sprinkle with powdered sugar. Cool and Serve: Allow the bars to cool in the pan on a wire rack. Once cooled, cut into squares and serve .
MARY’S CHOCOLATE CAKE W/ Frosting Options
Ingredients
1 ¼ cups sugar ½ cup shortening, creamed 2 squares unsweetened chocolate, melted 2 large eggs 1 ¾ cups cake flour 1 teaspoon baking soda ½ teaspoon salt
1 cup sweet milk or buttermilk Few drops red food coloring
Instruction Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. Cream Ingredients: In a large bowl, cream together the sugar and shortening until light and fluffy. Blend in the melted chocolate. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Prepare Dry Ingredients: Sift together the cake flour, baking soda, and salt in a separate bowl. Alternate Mixing: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture, mixing well after each addition. Add Food Coloring: Stir in a few drops of red food coloring if desired for a hint of color. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
BROWN SUGAR FROSTING
Ingredients
1 ½ cups brown sugar 4 tablespoons cream 2 tablespoons butter 1 tablespoon vanilla extract
Instruction Combine the brown sugar, cream, and butter in a saucepan. Bring to a boil and let boil for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Cool slightly, then beat until smooth and thick enough to spread.
MINUTE BOIL FUDGE FROSTING
Ingredients
2 oz unsweetened chocolate 1 ½ cups sugar 7 tablespoons milk 2 tablespoons vegetable shortening 2 tablespoons butter 1 tablespoon corn syrup ¼ teaspoon salt 1 teaspoon vanilla extract
Instruction Combine all ingredients except the vanilla in a saucepan. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and let cool to lukewarm. Stir in the vanilla and beat until the frosting thickens and is spreadable. If it becomes too thick, add a small amount of cream to loosen it.
MARICA’S CARROT CAKE
Ingredients
For the Cream Cheese Frosting:
1 package (3 oz) cream cheese, softened 4 tablespoons butter or margarine, softened 1 ¾ cups confectioners’ sugar ¼ teaspoon vanilla extract
1 ¼ cups oil 2 cups sugar 4 large eggs 3 ½ cups shredded carrots (about 5 medium carrots) 1 teaspoon vanilla extract
2 cups all-purpose flour 2 tablespoons baking powder 2 tablespoons baking soda 2 tablespoons ground cinnamon
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Mix Wet Ingredients: In a large bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnam on. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing. Add Carrots: Fold in the shredded carrots until evenly distributed. Bake : Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
CARMELETTES
Ingredients Crust and Topping:
Caramel Mixture:
1 ½ cups caramel bits) 5 tablespoons butter
1 cup all-purpose flour 1 cup oatmeal ½ teaspoon baking soda ¼ teaspoon salt ¾ cup brown sugar, packed ¾ cup melted butter 1 cup milk chocolate chips ½ cup chopped pecans
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper. Prepare Caramel Mixture: In a double boiler (or a heatproof bowl set over simmering water), melt the caramels with 5 tablespoons of butter, stirring until smooth. Keep warm over low heat. Make the Crust: In a medium bowl, combine the flour, oatmeal, baking soda, salt, and brown sugar. Add the melted butter and mix until crumbly. Bake the Base Layer: Press half of the oat mixture evenly into the prepared baking pan. Bake for 10 minutes. Assemble the Layers: Remove the partially baked crust from the oven. Pour the melted caramel mixture evenly over the crust. Sprinkle the chocolate chips and chopped pecans on top. Add the Remaining Oat Mixture: Crumble the remaining oat mixture over the caramel and toppings. Bake: Return to the oven and bake for an additional 15-20 minutes, or until the top is golden brown. Cool: Allow the bars to cool completely in the pan before cutting into squares.
NUT GOODIE BARS
Ingredients
Chocolate Layer:
Maple Cream Filling:
12 oz chocolate chips 12 oz butterscotch chips 2 cups peanut butter 2–3 cups salted peanuts
2 tablespoons maple flavoring 4 tablespoons vanilla pudding mix (not instant) 4 cups powdered sugar ½ cup butter
Instruction
Prepare the Chocolate Layer: In a large saucepan or double boiler, melt the chocolate chips, butterscotch chips, and peanut butter together over low heat, stirring until smooth. Spread half of this mixture into a buttered 9x13-inch pan. Chill in the refrigerator until firm. Prepare the Maple Cream Filling: In a separate saucepan, melt the butter over low heat. Stir in the maple flavoring and vanilla pudding mix until smooth. Remove from heat and gradually add the powdered sugar, stirring until fully combined and creamy. Assemble the Layers: Spread the maple cream filling evenly over the chilled chocolate layer. Stir the salted peanuts into the remaining chocolate mixture. Spread this evenly over the top of the maple cream layer. Chill and Set: Refrigerate the assembled bars until firm, about 2-3 hours. Serve: Once set, cut the bars into squares or rectangles. Store in an airtight container in the refrigerator.
PEANUT BARS
Ingredients Cake Ingredients: 1 cup sugar
Frosting Ingredients:
1 ½ cups powdered sugar ¾ cup butter 3 tablespoons cream Ground peanuts (for rolling)
2 eggs (separate yolks and whites) 1 cup cream 1 1/2 cups flour (mix ½ cake flour and ½ regular flour) 3 teaspoons baking powder
Rose Ingredients:
2 cups powdered sugar ½ cup butter ½ cup margarine 4 tablespoons cream Ground peanuts (for rolling)
½ teaspoon salt Vanilla (to taste)
Instruction Make the Cake: Preheat the oven to 250°F. Beat the egg yolks and whites separately. Add sugar and vanilla to the beaten yolks, then beat in the cream. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture. Gently fold in the beaten egg whites to the batter. Pour the batter into a greased glass cake pan (7 1/2 x 12 inches). Bake for 20-25 minutes or until a toothpick inserted comes out clean. Once baked, cut the cake into 1 1/4-inch wide pieces. Make the Frosting: In a bowl, mix together the powdered sugar, butter, and cream until smooth. Spread the frosting over each cake piece. Make the Rose Frosting: Mix the powdered sugar, butter, margarine, and cream in a bowl. This frosting is a slightly different texture and flavor. Frost the pieces of cake with this mixture if you prefer it over the first frosting or use both depending on taste. Roll in Ground Peanuts: Grind peanuts before shelling and then roll each frosted cake piece in the ground peanuts to coat. Serve: Let the bars set for a few minutes before serving. Enjoy!
COUGA —AKA KUGA
A German Pastry
Ingredients
1 Pillsbury hot roll mix 2 eggs 1/2 pt whipping cream Cinnamon Sugar
Instruction
Hot Roll Mix: Let the dough rise. Divide the dough into four: Add divided dough to four separate pie plates and let rise again. Combine two eggs and 1/2 pt of whipping cream, beat with a fork, and then spread on top of the dough. Sprinkle: Generously sprinkle with cinnamon and sugar. Bake at 350. Until nice and brown. About 20 minutes. Cut into triangles.
RICE PLUS CHICKEN CASSEROLE
Ingredients 1 cup milk 1 cup water
6 oz long grain and wild rice blend 8 oz can of sliced water chestnuts 4 oz can of mushrooms 2 oz jar of sliced pimentos
10 ¾ oz can of cream of mushroom soup 3 cups cooked chicken or turkey ¾ cup chopped celery
Instruction
Preheat your oven to 350°F. In a large bowl, combine the milk, water, cream of mushroom soup, chicken or turkey, celery, rice, water chestnuts, mushrooms, and pimentos. Stir well until everything is evenly mixed. Transfer the mixture into a 3-quart casserole dish. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for an additional 30-45 minutes, or until the rice is fully cooked and the casserole is bubbly and golden.
RICH HOT DISH
Ingredients
1 lb ground beef, cooked ½ cup green pepper, chopped ½ cup celery, chopped 1 small onion, chopped 1 can (10 ½ oz) cream of mushroom soup 1 can bamboo shoots, drained
1 can (4 oz) sliced mushrooms, drained (reserve juice) 1 can (8 oz) sliced water chestnuts, drained ½ cup soy sauce (or less, based on preference) 1 package Uncle Ben’s wild rice and regular rice blend (mixed)
Instruction
Preheat the oven to 350°F (175°C). In a skillet, sauté the green pepper, celery, and onion until softened. In a large bowl, combine the cooked ground beef, sautéed vegetables, cream of mushroom soup, bamboo shoots, mushrooms (with juice), water chestnuts, soy sauce, and the mixed rice blend. Stir well to combine all ingredients. Transfer the mixture into a greased casserole dish. Cover and bake at 350°F for 30-40 minutes, or until the rice is fully cooked and the dish is bubbling.
BAKED CHICKEN SUPREME
Ingredients
6 whole chicken breasts, halved 16 oz carton sour cream 2 cups sour cream 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons celery salt
paprika ½ tablespoon salt 1/2 teaspoon black pepper 4 garlic cloves, minced 1 ¾ cups dry bread crumbs (held aside) ⅓ cup melted margarine (held aside)
Wash the chicken breasts and let them dry in a bowl. In a separate bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and minced garlic. Mix well. Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate overnight to marinate. Preheat the oven to 350°F (175°C). Remove the chicken from the marinade and roll each piece in dry bread crumbs, ensuring they are well coated. Arrange the breaded chicken breasts in two 9x13-inch baking pans. Dot the chicken with melted margarine. Bake at 350°F for 60 to 70 minutes, or until the chicken is cooked through and golden brown. Instruction
HOT CHICKEN DISH
Ingredients
1 can (8 oz) sliced water chestnuts, drained 8 oz shredded cheddar cheese 1 can (6 oz) French fried onions
3 cups cooked chicken, shredded or diced ½ cup real mayonnaise 1 teaspoon lemon juice 1 can (10 ½ oz) cream of mushroom soup 1 package frozen broccoli, thawed
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked chicken, mayonnaise, lemon juice, cream of mushroom soup, thawed broccoli, water chestnuts, and cheddar cheese. Stir until well combined. Transfer the mixture into a greased casserole dish and spread it evenly. Bake uncovered at 350°F for 45 minutes to 1 hour, or until the dish is bubbly and golden. During the last 10 minutes of baking, sprinkle the French fried onions on top and continue baking until they are crispy. Instruction
ELEGANT STEAK & RICE
Ingredients 1 ½ lbs round steak, cut into thin strips 1 ½ tbsp vegetable oil 2 large onions, sliced into ½ -inch rings 1 can (4 oz) sliced mushrooms, drained (reserve liquid)
1 can (10 ¾ oz) condensed cream of mushroom soup ½ cup dry sherry 1 ½ tsp garlic salt 3 cups cooked rice
Instruction
Prepare the Steak: Heat the vegetable oil in a large skillet over high heat. Add the steak strips and brown them evenly. Cook the Onions: Add the onion rings to the skillet and sauté until tender and translucent. Create the Sauce: In a bowl, blend the cream of mushroom soup, sherry, reserved mushroom liquid, and garlic salt. Combine and Simmer: Pour the soup mixture over the steak and onions in the skillet. Add the sliced mushrooms, reduce the heat to low, cover, and let simmer for 1 hour or until the steak is tender. Stir occasionally. Serve: Spoon the steak and sauce mixture over the cooked rice and serve hot.
CHICKEN WINGS
Ingredients
1 cup water 1 cup soy sauce 1/4 cup oil 1 cup sugar
1/4 cup pineapple juice 1 teaspoon garlic powder
1 teaspoon ginger 25 chicken wings or drummies
Instruction
In a large bowl, combine water, soy sauce, oil, sugar, pineapple juice, garlic powder, and ginger. Stir until sugar dissolves. Add chicken wings or drummies to the mixture, ensuring they are fully coated. Cover and marinate the wings in an airtight container in the refrigerator for at least 24 hours. Preheat your oven to 350°F (175°C). Arrange the marinated wings in a single layer on a baking sheet or in a baking dish. Bake for 1 hour, flipping halfway through, until the wings are cooked through and caramelized.
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