Stephanie’s Apple Crisp

Stephanie makes this from a recipe she picked up online in 2004. I can’t find the original online anymore, so I guess this one now officially belongs to Stephanie.

Fruit Mixture

  • 4 cups sliced, peeled cooking apples (about 1 1/3rd pounds or 3 to 4 medium)
  • 3 tablespoons apple juice

Crumb Mixture

  • 2/3 cup firmly packed brown sugar
  • 1/2 cup flour
  • 1/2 cup quick oats (not instant or old fashioned)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla


For fruit, toss apples with apple juice. Spoon into 8-inch square glass baking dish. Pre-heat oven to 375 degrees.

For crumb mixture, combine brown sugar, flour, oats, cinnamon and salt in a large bowl. Cut in butter until coarse crumbs form. Combine milk and vanilla. Drizzle over crumbs while tossing with a fork. Sprinkle over apples.

Bake at 375 degrees for 35 to 40 minutes or until fruit is tender, center is bubbly and crumbs are browned. Serve warm with cream, whipped cream or ice cream if desired.

Peach or Pear Crisp: Follow above recipe using peaches or pears and substituting 1 tablespoon of lemon juice for the apple juice.

Blueberry Crisp: Follow above recipe using 3 cups blueberries and substituting 1 tablespoon lemon juice for the apple juice.

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Monkey Bread

From the kitchen of: Mrs. Young.

Monkey Bread

This is the original and best Monkey Bread recipe; all imitators pale in comparison. This breakfast dish will cause my family to riot when it’s served, and I’ve made it for parties and had people practically swallow it whole. Mom got the recipe from our neighbor, Mrs. Young, on South East 4th Street in Ankeny, Iowa in the 1970’s and has been serving it ever since. Recently it’s become a popular “new” dish with some significant and low-quality differences. Chuck the others, this is the one you want.

  • 3 packages refrigerator biscuits
  • 3/4 cups sugar
  • 1 teaspoon cinnamon

Grease bundt pan. Cut biscuits in 1/2, drop in cinnamon and sugar mix. Drop in pan.

  • 3/4 cup brown sugar
  • 1 stick margarine

Boil 1 minute, pour over biscuits. Bake at 350 degrees for 30-35 minutes.

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Banana Bread

From the kitchen of: Pat Mineart.

This is a family favorite.

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 3/4 cup sifted enriched flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon soda
  • 1 cup mashed ripe bananas
  • 1/2 cup broken walnuts

Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with a banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 350 degrees about 1 hour until done. Remove from pan, cool on rack. Wrap, store for at least one day.

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Irish Soda Bread

From the kitchen of: Charmaine Corbasson


  • 4 cups all-purpose flour or whole wheat flour
  • 1 tsp salt
  • 2 tb cold butter
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tb granulated sugar
  • 1 1/2 cup raisins
  • 1 2/3 cup buttermilk
  • 1 tb melted butter


In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids all at once, mixing lightly with fork until blended. Turn dough on to floured surface and knead lightly for 10 seconds. Shape dough into ball and place on buttered baking sheet. Flatten ball into 8 or 9-inch loaf.

Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters.

Brush top with melted butter; bake in preheated 375F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.

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Orange Marmalade Gingerbread

From the kitchen of: Lisa

  • 1 3/4 cups cake flour 3 tblsp shortening
  • 3/4 tsp baking powder 1 egg, beaten
  • 1/2 tsp baking soda 1/2 cup molasses
  • 1 tsp cinnamon 1 cup orange marmalade
  • 1 tsp ginger 4 tblsp boiling water
  • 1/2 tsp salt

Stir flour, baking powder, soda, cinnamon, ginger and salt together. Cream shortening, add egg and mix well. Add molasses and marmalade and beat thoroughly. Add sifted dry ingredients and hot water alternately in small amounts, beating well after each addition. Pour into greased 8×8 inch pan and bake at 350 F for 35-45 minutes.

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Pumpkin Bread

From the kitchen of: Unknown

  • 1 1/2 cup sugar
  • 1/2 cup cooking oil
  • 2 eggs
  • 1 cup pumpkin
  • 1/3 cup water
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

Add sugar to oil. Then add eggs, pumpkin, water. Mix well, then add flour and spices sifted together. Grease and flour pan. Back at 350 degrees for 1 hour. Yield: 1 large loaf or two small ones.

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