Rhubarb Cobbler


1 cup all-purpose flour, divided
5 tablespoons confectioners’ sugar
Pinch salt
1/2 cup cold butter
2 eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream


  1. In a small bowl, combine 3/4 cup flour, confectioners’ sugar and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Pat into a 11-in. x 7-in. baking dish.
  4. Bake at 375° for 10 minutes.
  5. Meanwhile, beat the eggs, sugar, baking powder and remaining flour.
  6. Fold in rhubarb and spread over crust.
  7. Bake for 35-40 minutes.
  8. Cool.
  9. Serve with whipped cream.

Easy Baked Tilapia



4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper


  1. Preheat the oven to 375 degrees F (190 degrees F).
  2. Grease a 9×13 inch baking dish.
  3. Place the tilapia fillets in the bottom of the baking dish and dot with butter
  4. Season with Old Bay seasoning and garlic salt.
  5. Top each one with a slice or two of lemon
  6. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  7. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Oatmeal Bars

Mrs. Thimijan (Leah’s Pre-School teacher)


2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups brown sugar
1 1/2 cup unsalted butter, softened
2 tsp vanilla
1/2 cup milk
4 cups quick oats
2 cups semisweet chocolate chips


  1. Heat oven to 375.
  2. Coat 9 X 13 baking pan with nonstick cooking spray; set aside.
  3. In a small bowl, whisk flour, baking powder, and salt together.
  4. In a large bowl, beat sugar and butter on medium-high speed until fluffy.
  5. Beat in vanilla.
  6. Reduce speed to low and beat in milk, then flour mixture.
  7. Stir in oats and chocolate chips.
  8. Spread batter into prepared baking pan.
  9. Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool completely on wire rack.
  11. Cut into squares.

Peanut Butter Sheet Cake

Colleen Aldridge – Webster City Family Member

Mix in pan and bring to boil

¼ cup creamy peanut butter
1 cup water
½ cup butter

Mix together the following and then add to above mixture

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix and add to above mixture

2 eggs
½ cup buttermilk
1 tsp. vanilla

Stir well and pour onto greased or parchment lined cookie sheet pan or jelly roll pan. Bake for 15 minutes at 375 degrees


Mix in pan and bring to boil
¾ cup butter
6 Tablespoons buttermilk
½ cup peanut butter

Take off stove and add

3 ½ cups powdered sugar
1 Tablespoon vanilla.

Pour over warm cake.

Chicken Potato & Spinach Soup

Kristin Fornander (Lincoln Friend)


8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family’s preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste


  1. Prepare chicken broth
  2. Boil potatoes in the chicken broth
  3. When potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
  4. Add the remaining ingredients and simmer until ready to eat

Runza Casserole

Lisa Stueber – Lincoln recipe

2 lbs hamburger or ground turkey
2 onions, chopped
4 cups shredded cabbage
Salt and pepper to taste
2 tubes of refrigerated crescent roll dough
1 lb of mozzarella cheese


  1. Brown hamburger and onion – drain.
  2. Place cabbage over meat, cover and allow to steam for a few minutes.
  3. Spread one tube of roll dough in a 9×13 pan.
  4. Put meat/cabbage mixture on the dough.
  5. Put the cheese on top of the meat/cabbage mixture.
  6. Top off with the other tube of roll dough.
  7. Bake at 350 for 25-30 minutes.
  8. Cover with foil.
  9. Bake 10 minutes longer.

Serves 10-12.

Finger Klatchen

Grandma Stueber


2/3 cup shortening
1/2 cup sugar
2 egg yolks
1 1/2 cup unsifted flour
1/2 tsp salt
candied cherries or cherry jam


  1. Cream shortening.
  2. Gradually add sugar, beating until light and fluffy.
  3. Combine egg yolks with mixture.
  4. Add flour and salt (mix by this part with your fingers).
  5. Form 1 “ balls, put on sheet.
  6. Press finger in center.
  7. Bake at 325 for 25 minutes.
  8. Remove from oven.
  9. Fill center.
  10. Sprinkle with powdered sugar.