Staff Favorite Recipes

Compiled by Miriam Rossow, Communications Coordinator

This last Sunday, April 5 would have been the Women of the Word bake sale. There would have been delicious cookies, breads, candies, pies, cupcakes, and cakes for you to enjoy and take home for your Holy Week and Easter celebrations. I can imagine how beautifully some of them would have been decorated and as you purchased them you would be helping these ladies support our youth and other mission ministry in the church.

Next Sunday, April 12 is Easter and we would be enjoying a wonderful brunch of eggs, french toast, sausage, and fruit all served by our youth. As you enjoy the fellowship and food you would have the opportunity to support the youth in their activities of learning and growing together.

Neither of these activities will be taking place this year due to the Covid-19 pandemic that our world is currently struggling with. If you would like to still give to either of these organizations you may do that through our online giving here. Please make sure you note both your church offering envelope number and the specific organization that you would like you donation to be given to. If nothing is specified your donation will go into our general fund. Thank you for your continued support of the ministry and mission at Christ Our Savior. 

In these times of change and uncertainty the staff would like to share with you some of our favorite recipes for your Easter celebration. Many of these recipes come from the recipe cookbook Let These Gifts to us be Blessed that the Women of the Word put together in 2010. I will note the page and original submitter for each recipe found in the cookbook.

May these recipes be a blessing to you and help us each feel connected in a time where we are apart. Share your favorite recipe from the cookbook with us in the comments. Don't forget to tell us the page number.

1 8oz. pkg. crescent dinner rolls
1/2 tsp. orange peel, grated ( dry or fresh)
2 T. butter, melted
2 T. honey

Turn oven to 375 degrees. Lightly grease cookie sheet. Remove dough from can in rolled sections. Do NOT unroll. Place sections together on cookie sheet to create a long roll. Partially cut each section into 6 slices to within 1/8" of bottom. Fold down alternating slices from the left to right to form a fanned loaf. Bake at 375 degrees for 20 to 25 minutes until deep golden brown. in a small bowl, combine butter, honey and orange peel. Mix well. Brush over warm loaf and serve. 

Find the original recipe and helpful notes as well as pictures at Sally's Baking Addiction. 

STEP 1
Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
STEP 2
Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
STEP 3
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
STEP 4
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
STEP 5
Grease a 9" ×13" baking pan or two 9" square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
STEP 6
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. Arrange in prepared baking pan.
STEP 7
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
STEP 8
Preheat oven to 350°F.
STEP 9
Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
STEP 10
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
STEP 11
Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.

Pastor Davenport also enjoys breakfast casseroles. Here is one submitted by Bobbie Lucier from page 141 in the Let These Gifts to us be Blessed cookbook. 

4 c. cubed day old bread, about 9 bread slices
2 c. cheddar cheese, shredded
10 eggs, slightly beaten
1 lb. sausage, cooked, drained, crumbled
1/2 c mushrooms, sliced (optional)
1/2 c. tomatoes, peeled & chopped (optional)
4 c. milk
Salt & Pepper to taste

Place bread in well-buttered 9"x 13" baking dish. Sprinkle with cheese. Combine eggs, milk, salt and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325 degrees . Bake uncovered for about one hour Tent with foil if top begins to brown too quickly. 

A favorite dish in the Eden household for Thanksgiving and Easter is this warm Broccoli/ Cauliflower Casserole from Pastor Eden's mother. Pastor Eden's Mom (G’ma Peters) gave us the recipe to share with you. Pastor Eden is our Associate Pastor.

Natalie has been baking often during the quarantine. I have heard she has baked pretzels, Krispie Creme donuts, funnel cake, cheesecake and more! Recently Natalie made Oreo Truffles for her family. You can find the original recipe submitted by Rachel Wiltenburg on page 402 of the cookbook. Enjoy! 

1 18 oz. pkg. Oreo Cookies, finely crushed
2 8 oz. pkg. semi-sweet baking chocolate, melted
1 8 oz. pkg. cream cheese, softened

Line a baking sheet with waxed paper. Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 one inch balls. Did balls in melted chocolate and place on the baking sheep. Sprinkle with remaining cookie crumbs. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature and saved for another use. ) Refrigerate for 1 hour, or until firm. Store any leftover truffles in a tightly covered container in the refrigerator. Makes 42 truffles. 

1 – 20 oz. pkg. Frozen cauliflower
1 – 20 oz. pkg. Frozen broccoli
2 cans cream of mushroom soup
2 c. Pepperidge Farm Dressing Mix

Sautéed in butter:
1 c. diced celery
1 c. diced onion
Cook separately veg. in very little water; drain; cool.  Mix soup and dressings mix in lg. bowl, then add celery and onion.  Add cooked veg.  Place in greased casserole.

Bake 45 min. at 350 degrees. Place slices of Velveeta cheese on top and put back in oven till melted.

Linda Hollman, our director for assimilation, women's ministry, & outreach,  originally submitted this Cherry bar recipe for the cookbook. You can find it on page 298. She also said she always enjoys George Kiel's Raspberry Strudel. He uses a strawberry strudel recipe from Better Homes and Gardens. Find the original recipe here. 

1 c. butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 can cherry pie filling

Beat butter, sugar, eggs, and vanilla. Stir in flour, baking powder and salt. Beat well. Spread in greased 9" x 13" pan, saving about 1 cup batter for the top. Spread cherry pie filling over dough. Drop rest of dough by spoonfuls and spread around a little. Bake at 350 degrees for 30 minutes. Drizzle powdered sugar frosting (recipe below) on top right after removing from the oven. 

The original recipe for Streusel Strawberry Bars can be found here. 

1 1/2  c. butter, softened
2 eggs
1 1/2 c. pecans, coarsely chopped
2 c. granulated sugar
4 c. all purpose flour
2 10 oz. (2 cups) jars seedless raspberry preserves
1 recipe powdered sugar icing or sifted powder sugar

STEP 1
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over ends of pan; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
STEP 2
Press the remaining pecan mixture into the bottom of the prepared baking pan. Bake crust for 15 minutes. Remove from oven. Carefully spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
STEP 3
Bake for 35 minutes more or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Use foil to lift uncut bars from pan; gently pull foil away from sides of uncut bars. Cut into bars.

1 c. sifted powdered sugar 
1/4 t. vanilla
1 T. milk
extra milk

In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

Laurie Riegel, our administrative assistant, remembers her grandmother making this Potica bread. She enjoys baking it at Easter as well. Paul's mom and dad would make this fun, "The Original" Nuts & Bolts snack food every family gathering. Now they only make it for special occasions.

2 lbs. salted peanuts
1 pkg rice Chex
1 pkg corn Chex
1 pkg Cheerios
1 pkg small circle pretzels
1 1/2 c Mazola oil
2 T. Worcestershire sauce
1 T. garlic salt
1 T. seasoned salt

Mix together and bake 2 hours at 250 degree oven in covered pan.
Stir every 15 minutes.

Find the original recipe on All Recipes. 

1 1/2 teaspoons active dry yeast
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk
5 cups all-purpose flour
1 teaspoon salt
1/4 cup white sugar
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon

STEP 1
In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
STEP 2
In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
STEP 3
Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
STEP 4
Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

Karla Schettenhelm, our director of children's ministry, loves anything baked by someone else! She is also very fond of the Banana bars her mother, Kitty Witt makes and submitted to the Let These Gifts to us be Blessed cookbook.  You can find this recipe on page 286 of the cookbook.

1/2 c. shortening
1 c. sugar
2 eggs
1/3 c. milk
1-2 bananas, mashed
1 tsp. lemon juice
1/2 c. flour
1/2 tsp. salt
1/2 tsp soda

Mix shortening and sugar. Add eggs, milk and mashed banana. Continue mixing and add lemon juice and the flour, salt, and soda. Bake at 350 degrees for 25 to 30 minutes in greased 9" x 13" pan. Cool slightly. Frost.

2 T. butter
2 c. powdered sugar
1 tsp. vanilla
1/2 banana, mashed

Mix butter, powdered sugar, vanilla, and banana until smooth.

In the Rossow household bananas are either eaten immediately or never. Over ripe bananas are put in the freezer and used for smoothies or banana bread! A lot of banana bread has been made recently. The recipe found on pg 252 of the Let These Gifts to Us Be Blessed cookbook is a wonderful recipe to use. The original recipe was submitted by Blanche Mahrle and Mary McGrath. Miriam Rossow is our Communications Coordinator. 

1/2 c. butter or shortening, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs, beaten
1/4 c. sour milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 c. mashed ripe bananas (2 lg. ones)
3/4 c. nuts, chopped (optional)

Cream butter and sugars together. Stir eggs and milk. Add the flour, baking powder, baking soda and salt. Add bananas, nuts, and vanilla; stir together until just combined. Pour into greased and floured loaf pan. Bake 1 hour at 350 degrees. 

 Justin's grandmother always had cookies to pull out of the freezer when she had guests. One of the favorite cookies were Stain Glass cookies. Here is a recipe from the cookbook found on page 378 and originally submitted by Paul Davenport. 

1 12 oz. pkg. chocolate chips
1 10 1/2 oz. pkg. colored miniature marshmallows
1/2 c. butter or margarine

Melt chocolate chips and margarine; let cool. Test with finger to make sure mixture is cool enough or marshmallows will melt. Fold in marshmallows, combining gently until all marshmallows are coated with chocolate. Spoon mixture onto waxed paper, forming a long roll with you hands. Roll in waxed paper and twist ends. Chill thoroughly in refrigerator. Slice when firm into 1/4" slices. 

This salad is a family favorite and tradition in the Lenardon household. Noreen Lenardon is our Business Manager. You can find the original recipe on pg. 42 in the Let These Gifts to Us Be Blessed cookbook. The original recipe comes from Noreen Lenardon and Elise Wickman.

1 3 oz. pkg. lime Jello
1 1/2 cup boiling water
1 c. canned crushed pineapple, do not drain
1 3 oz. pkg. lemon Jello
1/2 cup boiling water
1/2 pt. heavy whipping cream
1 8 oz. pkg. cream cheese, softened

This is a layered salad, made in two steps using a ring mold.
Step 1-mix lime Jello with boiling water and cool slightly. Add crushed pineapple. Pour into mold and refrigerate until set.
Step 2- mix lemon Jello with boiling water and cool slightly. Mix the whipping cream and cream cheese together using a mixer and add to the lemon Jello mixture.
Pour over the set lime Jello mixture. Refrigerate until firmly set. Just before serving, 'unmold' on plate and serve.
*Note- you can substitute different flavor Jello for both steps. 

Laura Myer, the director of our Early Childhood Center, grew up with all of the 'normal' dishes of potato casserole, green bean casserole, and ham for Easter. Laura enjoys trying new recipes. One from Jeff's mom is stain glass jello.  You can find the original recipe for this at Click Americana.

The original recipe and variations can be found here.

1 package (3 oz.) each Jell-O Orange, Cherry, and Lime gelatins
4 cups boiling water
1-1/2 cups cold water
1 package (3 oz.) Jell-O Lemon Gelatin
1/4 cup sugar
1/2 cup pineapple juice
1-1/2 cups graham cracker crumbs.
1/3 cup melted butter or margarine
2 envelopes Dream Whip Whipped Topping Mix, or 2 cups whipping cream
* Or use 16 to 18 ladyfingers, split, to line pan instead of crumb-butter mixture.

STEP 1
Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.
STEP 2
Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened.
STEP 3
Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.) Cut the firm gelatins into 1/2-inch cubes. Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan.
STEP 4
Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared whipped topping or whipped cream on top and sides. Makes 16 servings.

NOTE: Other Jell-O Gelatin fruit flavors may be used instead of those suggested in recipe, forming any combination of colors desired. For instance, make all the cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry Gelatin for the lemon gelatin.