January 15, 2018

Dibley Family by Aunt Mary (Wellman) Breyman

Happenings of our church 1911
The Dibley Family by Mary Breyman
"There was to be a new minister in our little Lee Center Congregational Church in about 1911. The whole community was agog,, as the new family was from London ,England! It hardly seemed possible that anyone would leave a big city, cross the sea, and travel to such a small community in the middle West to make their home. However, the Rev. Frederick Kempster had so chosen to do so, and with him would be his wife , Madge, her sister Polly, and brother Charles Dibley.
Great were the preparations for their arrival. The church was a lovely one of a New England style of white clapboard, a center isle , a tall steeple, and a lovely pipe organ with gold pipes shining. The ladies of the church scrubbed and dusted, swept the red Turkish rugs in the center and outer isles, cleaned the parsonage and with the help of the men painted and wallpapered where needed.
All of this is a hazy recollection to me as I was 8 years old, but I did sense the pressure that was mounting until the day of the arrival of our new church family. When that day did come, they were met at the train station in Amboy, and their dog Victoria ( called Vicky, and named for their adored Queen Victoria of England 1837-1901)
The whole village turned out to welcome them as they arrived with their luggage in one of our members carriages. Their household goods to follow in a dray ( wagon) I can't recall. but knowing my home town, I am sure they were welcomed with open arms.
Rev Kempster was a handsome , bombastic, opinionated man, showing from the beginning how superior he felt himself to be over the town folk. . The Dibleys ( Charles the brother) were a different story. Madge, the wife was a sweet , gentle, beautiful lady in rather delicate health. Polly was also dainty, but prim and proper. with decided opinions, yet willing to become part of our community, and was a willing worker at the church. . Charles ( Charley) was too a gentle , rather shy man, but as time went by, it was realized he was a bit more than fond of " a nip from the bottle" all were approaching middle age.
These three fine people made a great effort to make themselves a part of the community, and I might add, succeeded beautifully! It was obvious from the start they had lived a far different life in London and as time went on, we learned that their family had owned a large department store in the heart of London until their parents' death. Also it was learned that the family had suffered great losses which they had been too proud to admit. At that time the rev Kempster came into the picture and swept Madge off her feet and into marriage, with the promise that her sister and brother would be included in their trip across the Atlantic to our country, along with their wealth.
I was aware that there was mystery connected with the minister, as there would be discussions among the church adults which would immediately cease when youngster entered the room. Then one day word was passed about that the minister had k=left town, leaving no note or forwarding address. Madge was devastated and all three in a state of despair over their plight.
The people rallied around and gave them sympathetic support and encouragement. Little by little they settled down in another house, as of course, the future minister would need the parsonage.
All three Dibleys had beautiful singing voices and were so proud to relate to us the times that the two sisters had given command performances before the Queen. Charley played the trumpet and was a member of the Queens band. their second home was near Aunt Lissie's ( the old Jeanblanc house on Main street) and we would often hear them singing ,,Oh what sweet music they made!
There was an Odd Fellows Lodge and Rebecah Lodge and the Dibleys were members. I remember when the two sisters would dress for meetings--always in their finest clothes. They would carry reticules over their wrists and hold their long skirts up so that only the dust ruffles would touch the wooden sidewalks.
Their clothing was all of the finest materials from their store in London. but when anything new was made for them, it continued to end the Victorian style.
I spent lots of time in their home, and Polly would get out many of their treasures that had come with them from England for me to see. I especially recall a pair of turquoise lusters with beautiful cut prims, reaching almost to the table , their lovely sterling silver and a set of deep red with underlay vases, which many years later were presented to me as a gift.
One day , Madge brought out her wedding dress, cream color heavy satin and lace with a bustle and long train .
When I was asked to stay for tea, it was served with lovely silver service and the delicious scones and other British goodies, filled with currents or raisins.
The years rolled on , and the Dibleys grew old gracefully. Charlie was the first to die, then a few years later, a few years later, Madge and dear Polly was left alone. These proud people never complained nor did they ever ask for anything. It was learned too late that they were often hungry and was discovered they had quietly sold off most of their beautiful English possessions. It was further learned that a very kind man and generous Catholic meat market man, Frank Brady, sent meat to them from Amboy via the rural mail man. It was the latter, that told of this man's generosity.
The Dibleys are buried at our beautiful Woodside Cemetery , far from their home country, but I feel sure that they were contented to be put to rest under the whispering pines in a community where they had spent a great part of their lives among friends of our community and church,
*My dad's sister, Aunt Mary Breyman wrote her memories of friendship and fondness of the Dibleys in Lee Center. I just recently ran across a
this letter that I shared with you . Parts brought tears to my eyes when I read of the Dibley family's unknown struggles at the end of their lives. When dad was caretaker at the cemetery, I remember mowing their gravesites many years, not knowing anything about them. Aunt Mary's story touched me, and I appreciate the courage they had, and respect the sacrifices made as they journeyed to our country, and the gift of friendship brought to our church in 1911 until their deaths. . It is interesting of how much our lives have changed over the years, but one thing remains steadfast, is our love and devotion to our Lord. This was long, but feel our church ancestors have a story to tell...finding this letter, compelled me to share it. Cindy

November 14, 2017

lelia Place A great lady gets her Angel wings

Lelia (Whisenand) Place

October 8, 1918 - November 11, 2017

Lelia (Whisenand) Place, 99, of Compton, passed away Saturday, November 11, 2017, at Serenity Hospice and Home in Oregon. Lelia was born October 8, 1918 in Brooklyn, Missouri, the daughter of Henry and Pearl (Helms) Whisenand. She graduated from Dixon High School in 1937. She married Charles Place May 20, 1938 in Dixon, IL.
Lelia grew up during the Depression and learned a sense of hard-work early on. To her younger siblings, she was a motherly figure. After her marriage to Charles, she became his partner in farming. She tended to the garden, raised her own livestock, drove the tractor, and did just about anything else the farm required. She and her husband enjoyed attending farm sales together as well as traveling, having taken many trips through the years.
After Charles’ death, she worked at Clayton’s Floral in Dixon for many years. Lelia was a member of the Church of the Brethren in Dixon but also attended the Paw Paw United Methodist Church and Reynolds Methodist Church in Ashton. She was also a member of the Lee County Home Extension as well as the Hobby Club, which would meet at the homes of the members. Lelia volunteered at the Shabbona Nursing Home in the crafts and activities department. She was very community minded, volunteering her time and skills (baking and cooking) to benefit others. She enjoyed painting and crafting. She had a vast collection of rocks, minerals, agates, and even seashells. This was a testament to her love of nature and ability to find beauty wherever she went. Lelia always made time for her family, especially her grandchildren and great-grandchildren. She took pride in passing on the skills she had learned to them.
Lelia is survived by her children, Norma Davis of Mt. Horeb, WI and Nancy (Richard) Eggers of Paw Paw, IL; nine grandchildren, Holly Feuling of Platteville, WI, Heather Hansen of Madison, WI, Kristine Meadows of St. Charles, IL, Michelle (John) Hilleson of Lee, IL, Kevin (Michelle) Eggers of Indianapolis, IN, Jason Eggers of Glen Ellyn, IL, Sue (Robert) Bertenshaw of Puyallup, WA, Anthony (Theresa) Eggers of Grimes, IA, and Justin (Rachel) Eggers of Hinckley, IL; twenty-seven great-grandchildren; two brothers, Lawrence (Donna) Whisenand of Atlanta, GA and Ralph Whisenand of Amboy, IL; and numerous nieces and nephews.
In addition to her parents, Lelia is preceded in death by her husband, Charles; a grandson, Jason Davis; and five siblings, Raymond Whisenand, Henry Whisenand Jr., Eloise Radke, Jewel Wakely, and Robert Whisenand.
Visitation for Lelia will be from 3-7 P.M. Sunday, November 19, 2017, at Torman Funeral Home, 510 Flagg St. in Paw Paw.
A funeral service will be held at 11 A.M. Monday, November 20, 2017 at Reynolds United Methodist Church, 2496 Reynolds Rd, in Ashton, IL with Pastor Seamus Enright officiating. Additional visitation will be from 10-11 A.M. at the church. Interment will follow in Chapel Hill Memorial Gardens in Dixon.
Contributions in Lelia’s memory may be directed to Serenity Hospice and Home in Oregon.

November 11, 2017

Aunt Leona's birthday surprise.

All Aboard the "Happy Birthday Train!"
A beautiful memory of our Aunt Leona



Banana Walnut Cake
2 cups sugar

1/2 cup butter

2 egg yokes

1 cup mashed firm to ripe bananas

1 cup buttermilk

1 tsp soda

1 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1 cup black walnuts chopped

2 1/2 cups sifted cake flour

2 egg whites

Cream sugar and butter, add egg yokes and vanilla. Beat well and add mashed bananas, beat again until well mixed.Alternately add buttermilk and soda, flour, salt and baking powder. Add nuts and fold in egg whites. Put in cold oven and turn heat to 350 degrees. Bake in greased and floured 9 by 13 pan for 45 minutes . cool then ice with boiled icing . 
                                                             Grace Wellman Johnson

Cherry Coffe Cake
Cream together:: ! cup Margerine and 1 3/4 cups sugar

Add 4 eggs one at a time with mixing med speed. Add 1 tsp vanilla, 1/2 tsp almond extract, 3 cups flour, 1/2 tsp baking powder

Mis well and reserve 1 cup batter. Put rest of batter into a greased cake pan . Spread large can cherry pi filling and put reserved 1 cup on

top, spreading it out over cherries. Bake 300 degrees for 40-45 min. . Drizzle with Powdered sugar icing while still warm

Icing~ ( 2 cups powdered , 6 TSP Margerine , 1 tsp vanilla, about a Tbsp milk or a little more until smooth and spreadable)

Donice Wellman/Cindy Boyenga

Buttermilk Coffee Cake
Mix together:

1 cup sugar

2 sticks butter ( one cup)

Add 1 cup buttermilk

one tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp soda

mix well above and pour half into 9 by 12 greased pan.

Sprinkle half of sugar mixture in the middle , add rest of batter and rest of sugar mixture on top

1/3 cupbrown sugar

1 tsp cinnamom

Add 1/2 cup nuts

Bake 350 degrees for 35 minutes Aunt Mildred Hicks

Apple Cake with Sauce
2 cups sugar 1/2 tsp nutmeg

1/2 cup butter 1 tsp cinnamom

2 eggs 1 1/2 tsp soda

2 tsp vanilla 2 tsp water

2 cups flour 2 cups chopped apples (Peeled)

Mix and bake in 13 by 9 inch greased and floured pan 350 degrees 35 minutes

Sauce 1/2 stick oleo ,2 T cornstarch, 3/4 cup brown sugar . 3/4 cup water

Bring to boil and serve warm over cake

Aunt Mildred Hicks

Carrot Cake
3 cups grated carrots ( about 3 #) 2 cups flour

4 eggs unbeaten 1 tsp cinnamom

2 cups sugar 1 tsp vanilla

1 1/2 cups oil 1 cup chopped pecans

2 tsp baking soda

1/4 tsp salt


Put grated carrots in mixer bowl and add next 3 ingredients. ( eggs, sugar , and oil) Mix at low speed, slowly adding remaining ingredients until well blended. Grease and flour a 9 by 12 panPour in the batter. Bake 350 degrees for 40-45 min. and cool.
Icing : Use Cream cheese icing recipe as shown abive.

Cindy Boyenga

Jello Cheese Cake
Graham cracker crust : 1 1/2 cups graham crushed 3 T sugar, 1/4 cup melted butter

Mix 1 lg lime jello in 2 cups hot water. Refrigerate.

Cream (2) 8 oz cream cheese with 4 tsp vanilla and 1 cup sugar

add cooled jello. Beat untoil stiff 2 cans cold evaporated milk in a large bowl. and slowly add jello mixture and mix well. Pour over crust and sprinkle reserve on top Chill overnight.

Sharon Hicks

Eleanor's Crumb Cake

On medium speed, mix the following

1 cup lard

4 c flour

2 tsp cloves

2 c sugar

2 tsp nutmeg

2 tsp cinnamon

add to the mix,

2 eggs

dissolve next two in 2 cups sour milk and mix with above batter

4 T molasses

2 tsp soda

Bake 375 degrees in a 15 by 9 inch greased and floured pan. Eleanor Baylor

* I remember Eleanor bringing this on occ to dinners at church..I believe she had sprinkled powdered sugar on top sparingly, but imagine powdered sugar icing would work well as well. Mom had written just so far and didn't say what topping used , if any.

Walnut Sour Cream Coffee Cake
Batter Topping
1 cup butter or oleo 1/3 cup packed brown sugar

1 cup sugar 1/4 cup white sugar

1 tsp Vanilla 1 tsp cinnamon

2 eggs

2 cups flour *may add 1 cup chopped walnuts

1 tsp baking powder

1 tsp soda

1/2 tsp salt

1 cup sour cream

Mix butter and sugar until light and fluffy. Blend in vanilla . add eggs, one at a time. Beat until smooth. Put in the dry ingredients slowly mixing, adding alternately the sour cream. Put batter into loaf pan or pie tins ( I assume she had greased these first? ) Bake 350 degress fr 30 min or until cake is done ( check with toothpick coming clean)

* this was a recipie my mom wrote on inside of her note book and on top it said Lavada's coffee cake

Lavada Eckhardt/ June Wellman/ Cindy Boyenga

Racheal's Cheese Cake
In 13 by 9 inch pan press inprepared  cracker crust   and chill.  Reserve one cup crumbs ( see recipe for graham cracrucker crust below)
1 1/2 pkg jello( lemon or lime) dissolved in 1 cup hot water and let it cool.
Cream 1  8oz pkg  softened cream cheese ad 1/2 cup sugar.Mix in cooled jello -Chill - 1 can Milnot whipped  to peaks  Fold in above mixture
Pour mixture into cooled crutst.Sprinkle reserved cup crumbs on top
*Racheal was and awesome cook and this a family favorite.
                                          Racheal Near/Tammy Loomis Eisenberg
Graham cracker crust ( good with pies also)
1 ½ cups graham cracker crumbs
6 tablespoons butter (softened)
⅓ cup white sugar
Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top. Refrigerate at least 1 hour before filling.
I like using this with pudding pies, strawberry pie, etc                 Cindy Boyenga                                                                     

Zucchini Cake
2 purpose cups all flour

1/4 cup unsweetened cocoa

1/2 buttermilk ( mom used 1 T lemon in milk to substitute

1 tsp baking powder

1 tsp soda

1 tsp cinnamon

1/4 tsp salt

1/2 cup oil

3 large eggs

1 1/2 cups sugar

1 1/2 cup shredded zucchini

1 cup chopped nuts

1/2 cup raisins

Combine flour, soda, baking powder, cinnamom, salt and mis well.In large bowl, mis eggs, oil, sugar,and bes5t smooth. add dry ingredients and buttermilk.. mix well. Fold in zucchini, raisins and nuts

Bake 350 degrees in a 9 by 12 inch cake pan. 30-35 minute4s (until cale springs back ) Can eat as is or add a sour cream or powdered sugar icing.

Donice Wellman

Tillie's Angel Food Cake from Scratch
Those of us that remember Tille Braszil , remember her delicious angek food cakes. They were light, moist, and nothing campares in taste of her cakes , especially with today's store bought "card board tasting" angel food cakes ! This is an old recipe I believe to be Tillie's.

* A few tips I have learned about angel food. Definatly leave the egg whites out a couple of minuets to warm up, they get fluffier at room temperture. Cake flour makes a big differance. It is finer and blends in better. or, mix half cake flour and half all purpose. Cool throughly, there is nothing worse then a mushy cake I know it is hard to wait, but it is worth it! I my opinon, the little "legs" on the pan don't work all that well, I used a bottle . Also, Because egg sizes vary, you need to measure your egg whites as you go. You need 1-3/4 cups. That was 12 large eggs for me. I cracked them directly into a measuring cup, so I knew when I had enough.

You must not have any grease or oil on spatula or pan.

1 1/4 cups powdered sugar

1 cup cake flour

1/3/4 cups egg whites ( measure them , it takes about 12 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

3/4 cup white sugar

1 tsp vanilla

1/2 tsp almond extract

--Separate egg whites into a measuring cup until you have 1-3/4 cups. Let sit for at least 30 minutes to reach room temperature.
--Put oven rack in lower-middle position; preheat oven to 325.
--Sift together the powdered sugar and flour. Repeat sifting two more times. Set aside.
--In bowl, using a stand or hand mixer beat egg whites on med-low speed until broken up and starting to froth. Add cream of tartar & salt; beat at medium speed until soft peaks form. Keep mixer running and gradually add granulated sugar, a tablespoon at a time. Add extracts and continue to beat until peaks are stiff and still glossy--careful not to overbeat.
--Sprinkle 1/4 cup of the sifted sugar/flour mixture over top of meringue; gently fold in with large rubber spatula just until sugar/flour disappears. Repeat, adding and folding remaining sugar/flour mixture 1/4 cup at a time. Gently pour batter into ungreased 10-inch tube pan. Rap pan on counter a couple of times to remove any large bubbles.
--Bake 45-55 minutes, until cracks are dry and springs back when lightly touched. Immediately invert pan onto the neck of a bottle or funnel for 2 hours or until cake is completely cool. Loosen edges of cake with a knife and remove from pan. Cut with light sawing motion, using a serrated knife. You can ice or serve with cool whip / berries.

Tillie Brazel


Mock Whipped Cream Frosting

Cook together thick then cool

5 Tbsp flour ( scant)

1 cup milk

Beat together 8 minutes or until creamy. Add 1 1/2 cup sugar and 2 sticks oleo (room temp)

Then add to above mixture, 1 tsp vanilla and mix well. * (also called boiled frosting)

Delores Mason

June's Party and Wedding Cakes
My mother made many cakes in her life time while in Lee Center. I loved watching her decorate them with roses, sugar bells, lattice trims and such. I will include the recipies she handed down to our family. Mom said she came to Lee Center at age 16 as a new bride and was taught her first white cake recipe by Tillie Brazel, mother of Elaine Ulrich, Jackie Delhotel, and Marie Carlson. It is the same recipe handed down generations of both families.

Basic white cake from scratch.
1 1/3 cups milk

2 1/2 cups cake flour

1/2 cup Crisco shortening

1 1/2 cup sugar

1/2 tsp salt

Beat with mixer 2 minutes then add~

5 unbeaten egg whites

3 1/2 tsp baking powder

1 tsp vanilla

Beat for 2 minutes

Pour into greased and floured cake pan and bake at 350.

* Bake at 350 degrees for 30 to 35 minutes in cake pan . Cool cake in pan 10 minutes, then remove from pan and

transfer to a wire rack to finish cooling. This cake may also be baked in two 9

inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30

minutes. One thing I remember mom doing when making wedding cakes was to use parchment paper to line the bottom of pans, cutting to exact size of pan bottom. She said to get them to rise evenly to always have level oven and would pin strips opf wet terry towl around outside edges of pan...this was how mom did it..had to be perfect cakes for them wedddings !

Pineapple filling and boiled icing , for top of white cakes used at church dinners

Pineapple filling for top of white cake
2 Tbsp flour 1/4 cup sugar 1 medium can crushed pineapple, 3 egg yokes packed in its own juice Using heavy saucepan combine above and cook over medium heat until mixture comes to a bubbling boil, stirring constantly. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened . Remove from heat and refrigerate. Once cooled, add to top of white cake or between layers prior to added boiled icing

Boiled Fluffy Icing
1 1/2 cups sugar

3 egg whites

1 Tbsp white Karo Syrup

5 Tbsp water
Mix well and place on medium heat and stir disolving sugar until bubbly In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice. * Mom usually did it all in a double boiler on top of stove, if you have one.


For cake piping when decorating cakes , this is the recipie mom used .
2 cups powdered sugar

2/3 cup Crisco shortening

¼ teaspoon almond extract

1 cup shortening 1 egg white~ beat all ingredients together well and place into a decorator bag with point you choose to you..I have make hundreds of roses for her cakes over the years. Working full time and taking on a wedding cake, necesitated teaching her daughters to learn rose and leaf making. (Use almond or vanilla extract for flavoring.) Once decorations made, they can be kept in freezer or dried out...We usually put them on the cake at the time.


For Wedding and birthday cakes icing
½ teaspoon salt

½ cup water

¼ teaspoon almond extract

1 ½ teaspoons clear imitation vanilla extract

8 cups sifted confectioners' sugar

1 cup Crisco shortening

Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long) Add the rest of the powdered sugar and beat just enough to mix in. Add additional water for desired consistency.

* I will add this note. Mom made cakes for several of her grandchildrens weddings. How special was that!

June Wellman/Cindy Boyenga


Cocoa Sheet Cake
2 cups sugar

2 cups flour

1 tsp soda

1 stick Margerine

2 Tbsp cocoa

1/2 buttermilk ( can add lemon juice to milk for same effect)

1 cup water

2 eggs

1 tsp vanilla



3/4 powdered sugar

2 Tbsp cocoa

4 Tbsp milk

1/2 cup margerine melted

Cake: Mix together sugar, flour, and soda.On stove top pan, combine margerine, cocoa and water.Bring to a boil. Add buttermilk, eggs and vanilla. add this mix to the bowl of dry ingredients and mix well. Bake 350 degree 30-35 min..(use jelly roll pan for or cake pan)

Frosting: Beat ingredients together and spread on cooled cake * this is a very moist and delicious cake and Helen shared this with me years ago when we were neighbors in Oregon IL

Helen Wellman Page


Mayonaise Cake
* A popular cake in the 60's and very good. don't let the name fool you , you can not taste the mayo!

2 cups sifted flour

1 cup sugar

1 1/2 tsp baking powder

4 Tbsp cocoa

1/2 tsp soda

1 cup cold water

1 cup mayonaise

2 tsp vanilla

Mix together flour, sugar, baking powder, cocoa, and soda . Add water, mayonaise and vanilla. Mix all together and pour into greased and floured 9 by 9 inch pan Bake at 325 for 25 minutes


Easy frosting : 1 lb powdered sugar. 3 egg whites, 1 cup crisco, 1 tsp vanilla, pinch of salt....whip with beater until fluffy. can store in sealed bowl until used.

Esther Kalsted /June Wellman


Turtle Cake
1 (14) oz bag caramels

3/4 cup butter

1/2 cup evaporated milk

1 cup chocolate chips

1 cup pecans

1 pkg Germachocolate cake mix

Prepare cake mix as directed. Pour 1/2 batter in greased 9 by 13 pan. Bake 15 minutes at 350 degrees. Melt caramels, butter and milk in saucepan, lower heat, and stirring continually as not to burn. Pour hot caramel sauce over hot cake. Sprinkle choclate chips and chopped pecans on top. Pour remaining cake batter on top and bake 20 minutes longer.

Cindy Boyenga


Fruit Cococktail Cake

*Mom would often make this for desert and used cool whip topping. a tasty moist cake!


1 cup sugar

1 1/2 cups flour

1 can fruit cocktal

1 egg

1 tsp soda

1 tsp salt

3/4 cup brown sugar

Mix all above together except brown sugar.

Sprinkle top with brown sugar and bake at 350 degrees for 35-40 minutes

June Wellman/Cindy Boyenga

Pineapple Upside Down Cake
Melt 2 heaping Tbsp butter in the bottom of a cast iron skillet. sprinkle over 1 cup brown sugar and add one can crushed pineapple. mix and set aside.

Cream together, 3 Tbsp butter, 1 cup sugar, 2 beaten eggs, 1 cup milk, 2 cups flour, 2 tsp baking powder, ,1/4 tsp salt, and 1 tsp vanilla.

Pour batter over pineapple in skillet and bake 375 until brown and cake is done. Remove from oven and invert onto a large plate , pineapple side up ( or just serve from skillet.) add cool whip to each piece as you are serviinvg

* My parents often used a black cast iron skillet ,that that dad made for mom while working at the Rock River Foundry. Dad said that skillet made the best fried potaoes as well . I still have that skillet and memory of those wonderful fried potatoes! .


June Wellman/Cindy Boyenga


Oatmeal Cake

1 1/4 cup boiling water

1 cup oats

Pour water over oats and let stand 20 minutes

1/2 cup soft butter or oleo

1 cup sugar

1 cup firmly packed brown sugar

1 tsp vanilla

2 eggs

1 1/2 cupa flour

1 tsp soda

1/2 tsp salt

3/4 tsp Cinnamon

1/4 tsp nutmeg

Beat butter and sugar until creamy. Blend in vanilla and eggs. Stir in oats mixture Add flour ,salt, and spices mixed together. blend wll with beater. Bake in greased and floured 9 by 13 inch cake pan at 350 degrees 50-55 minutes until done

Frosting 1/2 cup melted butter, 1 cup brown sugar, 1 1/2 cup coconut, 6 Tbsp cream, 1 cup chopped nuts Combine all and spread over cake as soon as baked then broil until bubbly.

* Boyenga family favorite at Bob 's folks...too good not to share !

Clara Boyenga /Cindy Boyenga

Grandma Nina Lahman's Spice Cake
2 cups Brown Sugar 1 tsp baking soda

1/2 cup shortening 2 tsp cinnamon

2 eggs 1/2 tsp nutmeg

1 cup sour milk 1/2 tsp cloves

1 cup raisins 1/2 tsp salt

2 1/4 cups flour

Cream sugar and shortening.. Add eggs and blend well. Sift dry ingredients together. Add dry ingredients gradually , alternating with sour milk. Add raisins.( if milk isn't sour, add 1 tsp vinegar to it in a cup before using) Bake in large greased and floured pan ( 9 by 12") at 350 degrees. for 30-40 minutes. ( or until center springs back when touched. If using glass pan, bake at 325 degrees.

Nina Lahman /Donna Wagner Wellman

* We remember our mom saying when she first moved to Lee Center, how their closet in the living room smelled like spice cake. Apparently when great grandma  Amanda Wellman
lived there, she used that place to  store her spices  or perhaps had made spice cakes and stored them there.


....Regarding a grandmothers cake, let me add this Poem as we reflect on the recipes shared by our grandmothers and mothers.

This has always puzzled me, just how much is a pinch?

These recipes of dear Grandma's surely are no cinch

A "snip" of this, a "dab" of that, a "lump" of something else,

Then "beat it for a little while", or, "stir until it melts."

I have to be a wizard to decipher what she meant,

By all these strange proportions in her cookbook worn and bent.

How much nutmeg in the doughnuts? Grandma wouldn't flinch,

As she said, with twinkling eyes, "Oh, just about a pinch."

There must have been in her wise head a measuring device,

That told her just how much to use of sugar, salt and spice.

Author: Unknown

cookies and bar cookies

The District 271` Cafeteria Crew

During the 1950's, these wommen cooked school lunches for the entire school district 271,,over 600 meals were prepared and delived to Ashton, Franklin Grove, Paw Paw and Lee Center. Our church annex housed the cafeteria, and 3 classromms , grades 1 to 3. , until remodeling of the regular school was done. All meals were prepared in the church basement. Pictured are Lavada Eckhardt, Esther Kalsted. ,Lillian Foote, Ann Hill, and Della Bollman. Second photo in 1952 is Della Bollman, Versa Ulferts, Carol Breitweiser and June Wellman. Each brought their specialty in baking many of the cookies you will see here, which are still remembered today. We give special recognition to these devoted ladies of our church



Pumpkin Bars

4 beaten eggs 1 tsp salt
1 2/3 cup sugar 1 tsp soda
1 cup cooking oil 1 tsp cinnamon
2 cups flour 2 cups pumpkin
2 tsp baking powder
Mix eggs, sugar and oil, add dry ingredients. Then add pumpkin. Mix well and bake
 at 250 degrees in a greased cookie sheet for 50 minutes


1 3 oz pkg cream cheese
1 stick butter
1 1/2 tsp vanilla
2 cups powdered sugar
Mix well and spread on cooled pumpkin bars
                                                                   Linda Vivian Ramsdell

Can't Leave Alone Bars

13 by 9 greased pan

1 pkg yellow cake mix

1/3 cup vegetable oil
2 eggs
1 cup semi sweet chocolate chips
1.4 cup butter
can sweet condensed milk
Combine cake mix, oil, eggs, Press into pan and set remaining aside.
Microwave chips, butter,, milk, in 45 second intervals until melted and combined, stirring frequently
Pour over crust. Drop remaining dry mixture on top by spoonfuls Bake 20-25 min light brown

Tammy Eisenberg Loomis

Chocolate Tea Cookies
1 (15oz) can of sweetened ondensed milk

2 squares sweet chocolate

1/2 cup coconut

1/2 cup chopped nits

1 tsp vanilla

Cook milk and chocolate in double boiler until thick. Add rest of ingredients. Mix well. Drop by teaspoon full onto greased cookie sheet. Bake 250 for 25 minutes.

Karen Ransdell Fair

Butterscotch Goodies
1/2 cup peanut butter

1 pkg butterscotch morsels

1 ( 3oz) can chow mein noodles

Stir together peanut butter and butterscotch morsels over low heat until completely melted. Mix the chow mein noodles and drop by spoonfuls onto waxed paper.

Mariyn Kemmerer LCHEA Lee Center Unit

Chinese Almond Cookies
1/8 tsp salt

1 cup lard or shortening 1 1/2 tsp baking powder

1/2 cup sugar 5 dozen whole blanched almonds

1 egg 1 egg yoke

1 tsp almond extract 2 tbsp water

2 1/2 cups flour

Cream shortening and sugars. Add egg and extract, beating well. Sift flour with salt and baking powder. Blend with creamed mixtire. Roll 1 Tbsp mixture at a time into a ball. Press down on each ball to make a 2 inch sized cookie. Press almond in the center. Beat egg yoke and water. Brush on top. Bake 350 degrees until light brown about 10 minutes. Cool and store in tight container. Yeilds 5 dozen.

Margery Morris LCHEA Lee Center Unit

Applesauce Raisin Bars
1/2 cup shortening 1/2 cup brown sugar

2 cups flour 1/2 cup white sugar

!/2 tsp cloves 2 eggs

1 tsp baking powder 1 cup applesauce

1/2 tsp soda 1 cup seedless grapes

1/2 tsp salt 1/2 cup nuts ( opt)

1 tsp cinnamon

Cream sugar and shortening. Add eggs and applesauce and beat well. Add dry ( sifted together) ingredients together then raisins and nuts. Beat well. Bake in a 10 by 15 inch pan at 350 degrees for 35 minutes. When cool frost with a powdered sugar frosting

Fern Bride


Molasses Cookies
*These were favorites of my dad. sometimes mom would add a thin layer white frosting on top . During war time sugar was not always easily available and molasses cookies probably were made more often. Molasses used to be the primary sweetener used in earlier times until refined white sugar pushed it to the back of the shelf. It has a distinctive flavor that brings extra sparkle to spice-laden recipes like these cookies.
1 egg

1/4 cup molasses

1 cup brown cup sugar

3 Tbsp graunulated white sugar

3/4 cup vegetable oil or shortening1

1/2 tsp salt

1/2 tsp cloves

1 tsp ginger

1 tsp cinnamon

2 tsp on baking soda

2 1/ 4 cups flour ( may need more)
Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
June Wellman /Cindy Boyenga

Butter cream icing for molasses cookies (optional)
1/2 cup butter, softened 2 teaspoons vanilla bean paste 1/8 teaspoon salt 1 (16-oz.) package powdered sugar 3 to 5 Tbsp. milk

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.

Brickle Bit Cookies
*The combination of the toffee, pecans and coconut makes this delicious chewy cookie irresistable and will be one of your favorites. And did you know??The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a slab. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars. However, Heath Bit's O Brickle by hershey makes things easier for us today!

1 yellow cake mix ( pudding in the mix) 18.25 oz mix

1/2 cup oil

2 eggs

1 tsp vanilla

1 cup angel flake coconut

1 cup pecans, chopped

1 pkg (10 oz) Bit's 'O Brickle Candy ( almond toffee bits)

Heat oven to 350 degrees F. Line cookie pan with parchment paper.

Whisp together the oil, eggs ,and vanilla in a large bowl. Add yellow cake mix , coconut, pecans and Brickle Bits. Stir with a spoon until all combined. Drop one inch dough about 2 inches apart onto cookie sheet. Bake 350 degrees for 12 monutes. Cool and store in covered container, makes 4 1/2 doz.

Cindy Boyenga

Pudding Dessert
( can be made sugar free)

Drain 1 16oz can fruit cocktail

1 8 1/2 oz crushed pineapple

Measure syrup and add enough water to make 3 cups . Mix 0ne 6ox jello pudding mix or two 3 oz favorite flavor with the above liquid. Cook over high heat just before it comes to a full boil. Stir in 1 Tbsp butter and the drained fruit. Chill in dessert cups Serves 10.

Cranapple Oatmeal Cookies
3/4 cup softened butter

1 1/4 cup packed brown sugar

1 egg

1/4 cup milk

1 1/2 tsp vanilla

1 cup flour

1 1/4 tsp cinnamon

1/2 tspsalt

1/4 tspnutmeg

3 cups quick cooking oatmal

1 1/2 cups dried cranberries

1 cup chopped peeled tart apples

1/2 cup chopped walnuts

cream butter and brown suggar. Beat in egg, milk and vanilla Combine the flour, cinnamon, salt, baking soda, and nutmeg, gradually add to the creamed mixture. Stir in oats, cranberries , apple and walnuts..Drop by rounded TSPS onto cookie sheet. Bake 375 degrees 10-15 min or until done
Donice Wellman

yeast breads, doughnuts, sweet breads and Bread puddings


Grape Nut Bread
2 cups sour milk 4 tsp baking powder

1 cup Grape Nuts 1 tsp baking soda

1 cup sugar 1 egg

3 1/2 cup flour pinch of salt

Mix together: Milk, Grape Nuts, and sugar. Let stand 10 minutes. Add flour, bab=]king powder, baking soda, salt, and egg. Pour into greased and floured 2 loaf pans Let stand 1 hour. Bake 350 degrees for 45 minutes.

Margery Morris LCHEA Lee Center Unit

Cranberry Pumpkin Bread
2 1/2 cups flour 2 eggs beaten

1 Tbsp Pumpkin pie spice 1 1/2 cups sugar

2 tsp baking powder 1 can pumpkin puree

1/2 tsp salt 1/2 cup vegetable oil

1 cup dried cransberries 1/2 cup walnut pieces


Heat oven to 350 degrees.Combine eggs, sugar, pumpkin and oil in mixing bowl. Mix flour,spice,baking powder and salt then stir this into the liquid mixture. add cranberries,and walnuts , mixing thouroughly. Spoon into 2 greased and floured loaf pans. Bake at 350 degrees for 55 minutes. or until tesdter comes out clean. cool 20 minutes then remove from pans.

* a great hostess gift idea for the holidays ~ Come on down! (Cindy)


Justina's Raised Biscuits
1 pkg active dry yeast

1 T sugar

3 T w2arm water

2 cups flour

1 tsp baking soda

1 tsp salt

2 Tbsp butter

2/3 cup buttermilk

Combine yeast, sugar and water in a small bowl. Let stand until bubbly for 15 min. In a large bowl, stir together flour, baking powder, and salt.Cut in butter to make a fine cumb using pastry cutter. Beat in yeast mixture and buttermilk to make a moderately stiff dough. Add more flour if necessary. Knead dough lightly for a few seconds on floured board. Pat out to 1/2 inch thickness. Cut dough with a 2 inch floured biscuit cutter. Arrange biscuits ion a greased baking pan so they barely tough each other. Prick tops with a fork. Let rise in a warm place until doubled ( 30-40 minutes) Bake 425 degrees for 10-15 min or until golden brown. Remove from oven and lightly coat with butter using a pastry brush. Serve warm

                                                   Justina Jeanblanc /Dorothy Jeanblanc


Ada Lahman's Doughnuts
1 1/4 cups milk 1/2 cup warm water

1/2 cup shortening 2 eggs beaten

1/2 cup sugar 1/2 tsp vanilla

1/2 cup mashed potatoes 6 1/2 - 7 cups sifted flour

1 pkg dry yeast 1 tsp baking powder and 2 tsp salt


scald milk,stir in shortening, sugar and mashed potatoes. Cool to luke warm. Blend well. Sprinkle yeast over warm water and sitr until yeast is dissolved. . Add to luke warm mixture. Mix well after each additionadd another cup flour if needed. ( this is a soft dough) Turn into a greased container , cover and let rise until double. in bulk. ( about 1 1/2 hours) On well floured board, roll out dough to 1/2 " thickness. cut with floured doughnut cutter. place cut out doughnuts onto a clean surface and cover.with cloth. Let rise until double in size about 1 1/2 hour. Fry doughnuts in oil heated to 325 degrees. Drain on absorbant paper. Cover with sugar or glaze of powdered sugar frosting.

Recipe from daughter, Marguarite ( Lahman) Daniels


Overnight Cinnamon Rolls
3/4 cup sugar 1 pkg dry yeast

2 1/2 cup water 5 1/2 cups flour

1/2 cup Crisco 1 cup brown sugar

3 tsp salt 1 tsp cinnamon

2 eggs 1/4 cup butter

Prepare this part before noon: Boil 3/4 cup sugar and 2 cups water for 2 minutes. Add Crisco and let cool. Important! Add salt and eggs. Dissolve yeast in 1/2 cup warm water and add to the mixture. . Add flour. Let rise all day. Do not knead. During the afternoon, punch down once. In the evening Roll out dough. Mix brown sugar , cinnamon and butter together and spread on the rolled out dough. Roll up the dough, cut 24 to 36 pieces. Place in greased 9 by 13 inch pan and the overflow into another pan. Cover and Let rise overnight.Next morning, bake 400 degrees for 15 minutes. Delicious!

Evelyn Eisenberg LCHEA


Carolyn's Appkle Crisp
5-6 apples

1/2 tsp cinnamon

1/2 cup margerine ( one stick)

1/2 cup flour

3/4 cup brown sugar

3/4 cup oatmeal

Slice peeled apples for bottom of greased 8 by 8 inch pan. Sprinkle lightly with cinnamon, Mix margerine, flour , sugar,and oatmeal together.Cover apples over with mix Bake 350 degrees 40 minutes

Carolyn Hicks/ Nancy(Hicks)


Eleanor Baylor's Doughboy Doughnuts

Ronny Baylor asked his family, " Who has the original cookbook? I think the recipe was on page 159 and well smeared with greasy finger marks" Ronny said he learned making these from his mom Eleanor Baylor, starting at a young age. . He would mix the dough and she would cut them out and place them in the frying pan. He would help turn them over and remove them from the pan. Says he still prefers using lard and a cast iron skillet . He added the note. " Mom cooled the dough in refrigerator before cooking. She used a floured pastry cloth. Grease is hot enough when a doughnut hole cooks without burning and the inside is done. ( if using a deep fat fryer this would be 350 degrees) Consequently one is always performing quality control and sick by the time the last of the dough is finished."

2 cups sugar

1 Tbsp lard mix with sugar


2 eggs

1 1/2 cupw milk

Add dry ingredients

5 cups flour

5 tsp baking powder

1 tsp nutmeg( add to taste, I always use extra)

1 tsp salt

* Thanks to the Baylor family for this recipe . *One of my favorite memories was when Eleanor would bring these freshly made doughnuts to the house on Saturday mornings when we were home and if enough left over ( which was never often enough ) . . Both having large families, The Baylors and Wellmans enjoyed home made cooking!

Eleanor Baylor/Ronny Baylor



June's Butter Horn Yeast Rolls
1 cup warm milk

1/2 cup butter

1/2 cup sugar

1 pkg yeast ( check expiration date)

mix above together and let sit for yeast to work. about 20 min
4 beaten eggs in mixing bowl, add yeast mixture and about 4 cups flour. Mix until well incorporated and the dough is "sticky"

Add to an oil coated bowl in warm area , cover and let rise until twice in size.

Split dough in half. Roll out 1/4 inch thich in a circle.

Spread with butter.

Cut 16 pie shaped wedges then roll each from outer edge and repeat with other half.

Lightly cover and let rise again.

Bake 20 minutes at 375 degrees with a brush , cover rolls with butter while rolls still warm

June Wellman




Lemon Poppy Seed Bread
1 box lemon cake mix

1 cup water

1 (3. 4 oz) pkg lemon pudding mix

1/4 cup poppy seed

4 eggs

3/4 cup oil

Preheat Oven 350 degrees. Grease two regular sized loaf pans, excluding sides. Combine all ingredients and beat with mixer on lower speed until mixed well. Pour into the loaf pans evenly. Bake 35-40 minutes. Remove from loaf pans and cool on rack.

Donna Wellman



Kuchen Recipe
1 hot roll mix ( Pillsbury or Dromedary)

1 can cherry pie filling


Topping :

1 (16oz) carton sour cream

1 cup sugar

1/2 cup flour

Prepare one hot roll mix dough according to package the night before. Grease 9 by 13 inch pan and a 9 by 9 inch pan.

Roll the dough to fit the two pans.Refrigerate overnite.

Mix topping ingredients together and refrigerateThis allows sugar time to dissolve. This amt covers both pans.

In the morning put the pans of dough in warm oven(100 degrees) for about 10-15minutes Be careful not to have oven any warmer or it will kill the yeast in the mix.


Spread the pie filling over both pans of dough. Bake about 10-15 minutes at 350-375 degrees. Take pans out of overn to top with sour cream mixture. Put back into oven and bake about 5 minutes more until the cream sort of "sets" . Sprinkle with cinnamon when you first take from oven.

Note : If you prepare same day as serving , let the dough rise for an hour or so, or before proceeding with the pie filling and baking. Instead of pie filling , you can use cooked dried apricots or prunes. thickened peaches. apricots or even strawberries.

Ruth Moeller?Sandy Wittenauer


French Toast Bake-Overnight
*Ideal Breakfast for Christmas morning> Prepare the night before and pop into the oven Christmas morning.

1/2 cup melted butter (1 stick)

1 cup brown sugar

one loaf thickly sliced bread

4 eggs

1 1/2 cups milk

1 tsp vanilla extract

Powdered sugar for sprinkling, and cinnamon ( for sprinkling)

Melt butter in microwave and add brown sugar...stir until mixed Pour butter/brown sugar into bottom of a 9 by 13 inch pan..spread around. Beat eggs, milk and vanilla. Lay single slices bread in the pan.Spoon 1/2 egg mixture over the bread.

Sprinkle some cinnamon over the bread/eggs. Add second layer of bread. Spoon on remaining egg mixture. . Cover and chill overnight. Bake at 350 degrees for 45 minutes ( covered for the first 30 minutes) Sprinkle with powdered sugar and cinnamon

Serve warm with maple syrup

Sandy Wittenauer


Nana's Bread Pudding
Preheat oven at 325 degrees Grease 9 by 11 inch loaf pan

Cube 8 slices of bread , place in loaf pan or baking dish . sprinkle 1/2 cup raisins and one tsp cinnamon over bread crumbs

Mix together

4 eggs

1 quart hald and half

1 cup white sugar

1/4 tsp salt

1 tsp vanilla extract

Pour over bread mixture

Set baking dish into larger cake pan or roaster. Pour boiling water into larger pan halfway up sides of baking dish. Bake 1 1/2 hours or until set up

Vanilla sauce for bread pudding
In sauce pan mix:

3/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

3/4 cup heavy cream

cook over medium heat until it comes to full boil ,stirring constantly Mixture will thicken Remove from heat and add 1 1/2 Tabllespoons vanilla

Drizzle vanilla sauce over warm bread pudding and enjoy!

Mildred Vivian Morris



Bread Pudding

4 slices bread buttered
4 eggs beaten lightly
1 pint milk ( 2 cups)
1/2 cup sugar
Break bread into smallpieces. arrangein buttered baking dishMix , adda little cinnamonand nutmeg. Bake 1/2 hr at 350 degrees.
*Grandma Hazel Hicks was a member of the Lee center congregational Church and was active with the then Ladies Aid Group. She passed away very young at the age of 52 yr.

Hazel Hicks/ Nancy Hicks










Candies,. jams, jellies


Chow Mein Candy

1 large pkg chocolate chips

1 large pkg butterscotch chips

1 pkg German chocolate

1 can Chinese noodles(2 1/2 lb can)

1 pkg nut meats

Melt chocolate and butterscotch bits. Mix in Chinese noodles and chopped nuts. Drop by spoonfuls on lightly greased cookie sheet or wax paper.

Carolyn Hicks/

Caramel Pops Recipe
2 sticks butter
2 cups brown sugar
1/2 cup Karo light syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 pkgs corn puffs
Mix first 3 items; boil together for 5 min. Remove from heat and add baking soda and vanilla. ( this will bubble up. stir well, pour over corn puffs and stir until well coated. Add nuts if you wish. Bake 250 degrees for one hour. Turn every 15 minutes with large spatula. The puffs used are called baked kettle puffs. Just use the plain ( some are butter flavored) I use a large Nesco roaster pan that I can put the two pkgs in; otherwise I have used larger sized cake pans.

After the hr at 250 degrees and stirring every 15 minutes. ...Put the pops into large grocery bag and close the top. When cooled down, put the pops into containers or zip lock bags to store
         Helen Wellman Page


24 0z semi-sweet chocolate chips (2-12pkgs)

8 oz marshmellow whip

1 reg can evaporated milk

4 1/2 cups sugar

1/4 lb butter or margerine

1 Tbsp vanilla

2 cups chopped nuts (optional)

Bring sugar and milk to boil slowly, stirring to rolling boil about 6 minutes until soft ball stage.Add chocolate chips and stir to diossolve , then add marshmellow cream and nuts, stirring well. pour onto buttered pjelly roll [pan or platter. Let set, then cut into bite sized pieces. If sealed in tight container, , this keeps weel in regrigerator for weeks, Makes 6 lbs fudge.

Peanut Clusters
1 cup sugar

3 oz pkg chocolate pudding

1/2 cip evap milk

1 Tbsp butter

1/4 tsp vanilla

1 cup salted peanuts

Blend sugarand pudding mix in 2 quart sauce pan, stir in milk. add butter . Cook and stir over medium heat until mixture comes to a boil Lower heat and boil gently 3 minutes . stir contantly. Remove from heat, stir in peanuts and vanilla. Beat with wooden spoon until mixture thickens, then drop by spoonfuls onto waxed paper..Let clusters set until cool. Makes 24.

Estelle Hassleberg

At Christmas time my mother, June Wellman, always made divinity . We three sisters always got to help her make this recipe. I remember as a child, the last steps of making this divinity entailed quite a bit of work, as after a certain stage ,it required we beat the mixture by hand with a large spoon until it begain to set up ( ( and seemed to take forever) This is when mom would say ," girls, come and help now" I want to add that the finished poduct is delishious ! ( Cindy Boyenga)

2 1/2 cups sugar

1/2 cup light Karo surup

1/2 cup water

2 egg whites

1/4 tsp cream of tartar

nuts , or candied cherries, ect if perferred.

1 tsp vanilla

Slowly cook first three ingredients until it forms a hard ball when tested in cold water . Beat the egg whites , add cream of tartar, while beating egg whites in a large bowl. When syrup is ready, pour slowly into beaten egg whites and add vanilla. . beating as you go with large spoon at the end until consistency right to drop onto wax paper with a teaspoon and holds its shape.

*Top with pecan half, or candied fruit( cherries) red center and green candied fruit for leaves ..looks festive at Christmas. Store in tight lidded container..Candy with mellow out as it sits and be

June Wellman

1 cup butter or margerine

2 1/4 cups brown sugar

dash of salt

1 cup light corn syrup

1 (15oz) can sweetened condensed milk

1 tsp vanilla

nuts chopped fine optional

Melt butter in heavy 3 quart suacepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in light corn syrup, mix well. Gradually add milk, stirring constantly Cook and stir over medium heat until candy reades firm ball stage. 245 degree about 12-15 minutes. Remove from heat. stir in vanilla. ( nuts optional) Pour into 9 by 9 inch buttered pan...Coll and cut into pieces. Wrap in individual wax paper squares and tape shut. store in covered ontainer

Cindy Boyenga

"An Old Fashion Taffy Pull"
*As a kid growing up, we had a Lee Center baby sitter ( Patty Foote) who with my sisters (Karen Helen) would make home made taffy while the folks went on a Saturday night out. As you can imagine. mom came home to a kitchen graced with taffy coated pans and sticky floors. Whenever Karen and I would get into the act, we were not as careful. Taffy is made by pulling a sticky mass of boiled sugar, butter, and flavorings. you grease up your hands good and pull , stretch and roll up then pull stretch again until it sets up. gets messy but a "good messy memory " we have!

2 cups sugar

2 tablespoons cornstarch

4 tablespoons butter

1 teaspoon salt

1/2 cup corn syrup

1 1/2 cups water

2 tsp vanilla

1 Tbsp orange, peppermint or flavor extract of your choice

8 drops food coloring ..optional

wax paper rectangles or squares to wrap candy in

In a large heavy sauce pan mix together the sugar and corn starch. Add salt, water, butter, salt, and corn syrup Mix wekll and bring to boil over medium heat. 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.

Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch buttered baking dish. When cooled enough to handle, remove candy from the pan, and pull with greased buttery hands, until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

Patti Foote Sensineg / Helen / Cindy/ Karen


Really Good Butter Toffee
1 lb butter ( 4 sticks)

1/2 cup light corn syrup

1/2 cup water

2 cups granulated sugar

1 cup or more slivered almonds

1 or 2 large (8oz)milk chocolate candy bars` melted

1-1 1/2 cups walnuts finely chopped

Melt butter in a heavy 4 qt saucepan, med to med high heat. Add corn syup, water, and sugar. Stir together and mix well. Bring to a low boil, cover with lid. Turn up heat a tiny bit and cook 8 minutes. Watch to avoid boil over. Remove lid and stir in almonds. Place candy thermometer in pan turn heat to high. Stir constantly until mixture foams, thickens follows spoon, and turn color a light tan ~ thermometer should read about 290 degrees. or sock crack. Pour candy into a buttered 17 by 11 inch pan. Immediately begin to score. a pizza cutter works well. score it several times. Let candy cool to room temperature Break up one or two..candy bar and microwave 1 minute. stsir and microwave another 30 seconds. stir and spread melted choclate over toffee. Sprinkle with finey chopped nuts

Cindy Boyenga


Evelyn's Popcorn Balls
* Back in the 1950's , One of our favorite places to stop on Halloween would be at Evelyn and Earl McNicnch's house. She made the best pop corn balls to hand out to Trick or Treaters! I used this recipe which was probably much like Evelyn's.

4 qts poopped popcorn

1 cup nuts ( optional)

2 cups brown sugar

1 cup butter

2 Tbsp molasses plus Karo light syrup to equal 1/2 cup

1 tsp salt

1/2 tsp baking soda
In large saucepan, bring sugar, butter, syrup,and salt to a boil. for 5 minutes. Quickly stir in baking soda. Pour immediately over popcorn and nuts in a very large buttered bowl. Mix rapidly and wello. Grease jhands with butter and shape into balls as soon as your hands can handle the mix. allow balls to cool on waxed paper then wrap in larger wax paper rectangles and then twisting the ends .

Mock Jam/Green Tomato Jam
5 cups green--pureed in blender tomatoes

4 cups sugar

2 (3oz) pouches or 1-6oz pkg raspberry or strawberry jello

Chop tomatoes in blender or food processor, skins and all. Add the pureed tomatoes and sugar and boil exactly 12 minutes.Remove from heat. Skim off foam. Add jello and stir until dissolved. Cool slightly before pouring into jars. Pour into sterilized jars and seal. Makes 8 small jars