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Storytelling Recipes

posted Nov 3, 2012, 8:16 AM by Interfaith WS
For those of you who missed the Nov. 3 Interfaith Storytelling Festival, you can get a taste of what we enjoyed by trying these recipes.  For those who came, we hope you can remember the festival every time you try one of the recipes below.  Peace.

Index of Recipes


1.       Lemon Rice

2.       Pongal

3.       Savory Lokshen Kugel

4.       Sweet Lokshen Kugel

5.       Bulgur Pudding



1.       Blueberry Crumb Bars

2.       Brownies – Cherry Chocolate

3.       Carrot Cake

4.       Chocolate Chip Cookie Squares

5.       Chocolate Pound Cake

6.       Drunk Raisin Cookies

7.       Easy Layered Cookies

8.       Fudgy Chocolate Chip Toffee Bars

9.       Lemon Bars

10.   Mrs. Harris’ Pound Cake

11.   Pecan Tassies

12.   Haystacks

13.   Red Velvet Crinkle Cookies

14.   Chocolate-Buttermilk Sheet Cake

15.   Five-Layer Bars


Entrée Recipe #1



Lemon Juice from Concentrate or Real Lemon.
Green Chillies
Seasoning: canola oil, turmeric powder, mustard seeds, cashew nuts, cumin seeds, Bengal gram (chickpea), black gram (an Indian bean), curry leaves


Prepare rice in a rice-cooker and allow it to settle… so that you can transfer the rice from cooker to an aluminum tray or a bigger vessel.

After transferring rice, add salt and prepare a seasoned green chillies, turmeric powder, mustard seeds, cumin seeds, Bengal gram and curry leaves.

If you are not nut- allergic you can add peanuts or cashews, whichever is your favorite or both if you like, to the seasoning.

Fry nuts for awhile. Add to the cooked rice and mix properly. After mixing, add lemon juice to your taste, whether you want more tangy or less tangy.

Mix  well after adding lemon juice and serve luke warm.

Submitted by Mrs. Sowmya Petluri


Entrée Recipe #2




Ghee (prepared from unsalted sweet butter).

Cashew nuts



Cook rice and, almost at the end of rice being cooked completely, start adding sugar and ghee (clarified butter) and mix.

Depending upon how sweet you want,  add more, less or medium amount of sugar and when rice is cooked completely.

Allow it cool down.

Fry nuts in ghee for awhile and add ghee and cashew nuts to sweet rice (Pongal).

People who like saffron (saffron colored rice) season ghee and add saffron to the ghee and mix it.
Serve luke warm.

Submitted by: Sri Manjunath Shamanna


Entrée Recipe #3

Lokshen Kugel

(Savory Noodle Kugel)

Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.

Serves 6-9


1½ cups (12 oz.) sour cream

1¼ cups (12 oz.) cottage cheese

8 tbsp. unsalted butter, melted

4 eggs, lightly beaten

Kosher salt, to taste

8 oz. wide egg noodles

Ground black pepper, to taste

4 cloves garlic, minced

1 large yellow onion, minced


Heat oven to 350°. Whisk sour cream, cottage cheese, 6 tbsp. butter, and eggs in a bowl; set aside. Bring a 4-qt. pot of salted water to a boil; cook noodles until al dente. Drain; stir into cheese mixture. Season with salt and pepper. Heat remaining butter in a 12″ cast-iron skillet over medium-high heat. Add garlic and onions; cook, stirring, until lightly caramelized, about 8 minutes. Stir in noodles, and bake until browned, 35–40 minutes.

From Saveur magazine

Submitted by Mrs. Marsha Strauss-Cohn


Entrée Recipe #4

Sweet Lokshen Kugel

6 to 8 servings


Egg noodles -- 12 ounces

Sour cream -- 1 cup

Cream cheese, room temperature -- 1 cup

Eggs, beaten -- 3

Butter or margarine, melted -- 3 tablespoons

Sugar -- 1/3 cup

Cinnamon -- 1/2 teaspoon

Salt -- pinch

Raisins -- 1/2 cup



Preheat oven to 350°F. Cook the egg noodles according to package directions. Drain, rinse with cool water and set aside.

In a large bowl, beat together the sour cream, cream cheese, eggs and melted butter until smooth. Add the sugar, cinnamon and salt and continue beating until the sugar is dissolved. Stir in the cooked noodles and the raisins.

Pour the pudding batter into a greased baking dish and place in the oven. Bake for 45 to 50 minutes, or until the pudding is set and the top is lightly browned. Cut into squares and serve warm or at room temperature.

From Whats4Eats

Submitted by Mrs. Marsha Strauss-Cohn



Entrée Recipe #5


(With Honey and Dates)

6 Servings



1 cup fine bulgur (medium bulgur for a more coarsely textured pudding)

1 cup 2% low-fat milk

1/4-1/3 cup honey, to taste

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

1 cup walnuts, toasted and chopped

1 cup pitted dates, chopped

1/3 cup dried currants or 1/3 cup raisins

ice cream (optional) or sweetened whipped cream, for garnish (optional)



Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.

Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.

Stir in the walnuts, dates, and currants.

Sweeten with additional honey, if desired.

Serve warm in bowls.

Top with a scoop of ice cream, if you wish.


Submitted by Mrs. Marsha Strauss-Cohn


Dessert Recipe # 1

Blueberry Crumb Bars


for the fruit layer:
4 cups fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch
for dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)


to make fruit layer:
Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13 inch pan with butter or non-stick cooking spray.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.

Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.


Submitted by:  Mrs. Sybil McLeese


Dessert Recipe # 2



4 sqs of unsweetened chocolate

1 ½ sticks unsalted butter

2 C sugar

3 large eggs

1 teaspoon vanilla

1 C sifted flour

1 C dried cherries

1 ¼ C chopped walnuts

1 C chocolate chunks or chips (I used dark chocolate)


Preheat oven to 325degrees.  Grease and lightly flour 13x9 pan (I used metal pan).

Melt chocolate squares with butter.  Cool slightly.

Beat in the sugar, eggs and vanilla.  Stir in flour.  Mix well.

Add cherries, walnuts, chocolate chunks or chips.

Place batter in pan and bake for 30 minutes.  Be careful NOT TO OVERCOOK.

Cool in pan.

Makes 18 large or 24 very generous pieces.


Submitted by:  Mrs. Sybil McLeese


Dessert Recipe # 3




3 cups unbleached all-purpose flour

3 cups granulated sugar

1 teaspoon salt

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 ½ cups corn oil

4 large eggs, lightly beaten

1 tablespoon vanilla extract

1 ½ cups shelled walnuts, chopped

1 ½ cups shredded coconut

1 1/3 cups pureed cooked carrots

¾ cup drained crushed pineapple

Cream Cheese Frosting (recipe follows)


Preheat oven to 350 degrees F. Grease two 9-inch cake pans lined with wax paper.

Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.

Cool on a cake rack for 3 hours. Fill cake and frost with cream cheese frosting.

10 to 12 portions



8 ounces cream cheese, at room temperature

6 tablespoons sweet butter, at room temperature

3 cups confectioners’ sugar

1 teaspoon vanilla extract

Juice of ½ lemon (optional)


Cream together cream cheese and butter in a mixing bowl.

Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.

Stir in vanilla, and lemon juice if you use it.

Frosting for 2-layer cake


Submitted by: Mrs. Sybil McLeese



Dessert Recipe # 4




2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 ¾ cups (11.5 ounce package) milk chocolate morsels

1 cup chopped nuts


Preheat oven to 375 F.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Grease 9x12 pan. Spread into prepared pan. Bake for 20 to 30 minutes or until golden brown. Cool in pan on wire rack. Cut into squares.

Makes 24 squares


Submitted by: Mrs. Sybil McLeese


Dessert Recipe # 5



3 C sugar

2 sticks unsalted butter

½ C Crisco

3 C flour

1 C milk

4 heaping Tbs cocoa

½ tsp baking powder

½ tsp salt

6 eggs

1 Tbs vanilla


Cream butter and shortening for 3 minutes.  Add sugar and eggs, one at a time creaming well after each addition.  Add vanilla. Sift flour, cocoa, baking powder and salt.  Add alternately with milk to creamed mixture.  Mix only enough to incorporate flour.  Pour batter into greased and floured tube pan.  Bake for 1 hour and 20 minutes at 325 degrees.  Let cake set for 5 minutes before turning out onto cake plate.  Let cool completely before frosting with your favorite chocolate frosting.


Submitted by: Mrs. Sybil McLeese


Dessert Recipe # 6



2 C flour

½ tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 1/3 C butter

1 ¼ C sugar

¾ C brown sugar (firmly packed)

2 large eggs

1 tsp vanilla

3 Tbs brandy

1 ½ C raisins

1 C pecans or walnuts chopped

2 ½ C uncooked oats (regular)

1 cup coconut (optional)


Preheat oven to 350 degrees.  Soak raisins in the brandy.  In large bowl, combine dry ingredients.  Set this aside.  In another bowl cream butter and sugars, add eggs one at a time beating with electric mixer after each addition.  Add vanilla and brandy drained from raisins.  Beat until well blended.  Add nuts, coconut and oatmeal to dry ingredients and stir into the liquid mixture.  Stir in raisins.  Mix well.  Drop mixture by large spoonfuls onto ungreased cookie sheets.  Bake for 10 to 18 minutes.

 Makes 4-5 dozen cookies. 


Submitted by: Mrs. Sybil McLeese   


Dessert Recipe # 7



½ cup butter (melted)

1 ½ cups graham cracker crumbs

1 can (3 ½ oz) flaked coconut

1 package (6 oz) semisweet chocolate pieces

1 cup chopped nuts (or substitute raisins, carob bits or granola)

1 can (14 oz) sweetened condensed milk


Combine melted butter and crumbs. 

Pat evenly into bottom of 13x9x2 inch pan.

Over the graham cracker mixture, layer the coconut, chocolate pieces and nuts.

Pour the sweetened condensed milk over everything and bake at 350 degrees for 25 minutes.

Let cool before cutting into squares.


Submitted by: Mrs. Sybil McLeese


Dessert Recipe # 8

Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.
Have the roll of cookie dough sitting out for around 10 minutes to soften up.
In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.


Submitted by: Mrs. Sybil McLeese

Dessert Recipe # 9

Lemon Bars


For the crust:

1 1/2 cups butter, softened

3 cups flour
3/4 cup powdered sugar

For the filling:

2 cups white sugar
1 teaspoon baking powder
2 tablespoons flour
4 eggs
1/4 cup fresh lemon juice


Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper (for easier removal) or spray it with cooking spray.

For the crust, combine butter, flour, and powdered sugar until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but it will come together. Press into the bottom of the pan and bake for 13-15 minutes.

For the filling, mix the sugar, baking powder, flour, eggs, and lemon juice until combined. Beat for 2-3 minutes. Poor over crust and bake for 23-25 minutes or until filling is set. Remove from oven and let cool. Sprinkle with powdered sugar for serving.

Store in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Makes about 20 bars.


Submitted by: Mrs. Sybil McLeese


Dessert Recipe #  10



6 eggs

½ lb butter

½ C shortening

3 C sugar

2 tsp vanilla

1 tsp lemon

3 C flour

½  tsp baking powder

Pinch of salt

1 C sweet milk


Cream butter, shortening and sugar until light and fluffy.  Add vanilla and lemon.  Blend well.  Add eggs one at a time and continue beating after each addition.  Sift flour, baking powder and salt and add alternately to creamed mixture with milk, beginning and ending with flour.  Pour into large, greased tube pan and bake at 325 degrees for 1 hour and 20 minutes.


Submitted by: Mrs. Sybil McLeese


Dessert Recipe # 11

Oatmeal Cake with Coconut/Pecan Topping



1/2 cup boiling water

1 cup quick-cooking oats

   Note: Use regular oatmeal and let it stand after pouring hot water over it.

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

12-16 Servings

Prep: 15 min. + cooling Bake: 30 min.

Need: 13” x 9” rectangular baking pan



1 cup packed brown sugar

1/2 cup butter

1/2 cup 2% milk

1 cup flaked coconut

1/2 cup chopped pecans

1 teaspoon vanilla extract



In small bowl, pour boiling water over oats; let stand for 5 minutes. In large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a small saucepan, bring brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely. 


Submitted by: Mrs. Carolyn Coram


Dessert Recipe # 12




1 3oz pkg cream cheese

1 C flour

½ C margarine


Let cream cheese and margarine soften at room temperature.  Blend, stir in flour, chill slightly, about 1 hour.  Shape in 2 dozen one-inch balls.  Place in tiny ungreased muffin cups.  Press dough against bottom and sides of cups.



1 egg

1 Tsp. margarine

Dash salt

¾ C brown sugar

1 tsp vanilla

½ C chopped pecans


Beat together egg, vanilla, margarine and salt just til smooth.  Divide half the pecans among pastry lined cups.  Add egg mixture and top with remaining pecans.  Bake in slow oven 325 degrees for 25 minutes or until filling sets.  Cool and remove from pan. 

Makes 4 dozen.


Submitted by: Mrs. Sybil McLeese


Dessert Recipe # 13


Small can of unsalted peanuts (dry roasted is ok)
12 oz pkg butterscotch morsels
1 can chow mein noodles

Melt butterscotch, stir in peanuts and noodles. Drop (may have to
shape a bit) according to desired size on wax paper. Cool and enjoy!


Submitted by: Mrs. Anne Collins



Dessert Recipe #14

Red Velvet Crinkle Cookies

6 T butter
1 cup powdered sugar
1 t cornstarch
1 box Red Velvet Cake mix
2 large eggs
1 t lemon zest

Preheat oven to 375F. Melt butter; set aside to cool. Mix powdered sugar and cornstarch in shallow bowl. Mix with fork to blend.

Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms. Form dough into 1" balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2" apart.

Bake one sheet at a time, in center of oven for 9-11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. Store in airtight container with wax paper or parchment separating layers.


Submitted by: Mrs. Anne Collins


Dessert Recipe #15


Chocolate- Buttermilk Sheet Cake

 (known as Texas Sheet Cake)


Prep: 30 min                       Bake: 25 min                      Oven: 350°

Cool: 1 hour                        Makes: 24 servings


2          cups all-purpose flour

2          cups sugar

1          teaspoon baking soda

1/4      teaspoon salt       

1          cup butter

1/3      cup unsweetened cocoa powder             

2          eggs

1/2      cup buttermilk

11/2   teaspoons vanilla


1               recipe Chocolate-Buttermilk Frosting


Grease a 15 x1x1 inch or 13x9x 2inch baking pan; set aside. In a medium bowl stir together flour, sugar, baking soda, and salt. Set aside.

In medium saucepan, combine butter, cocoa, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla.

Pour batter into prepared pan.

Bake in a 350° oven about 25 minutes for the 15x10 inch pan, 35 minutes for the 13x9 inch pan, or until a wooden toothpick comes out clean.

Pour warm chocolate-buttermilk frosting over the warm cake, spreading evenly. Place cake on a wire rack to cool thoroughly.

Chocolate-Buttermilk Frosting: In a medium saucepan, combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling, remove from heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. If desired, stir in ¼ cup coarsely chopped pecans.

Submitted by: Mrs. Debbie Gough

Dessert Recipe #16




  • 1 1/2 cups graham cracker crumbs
  • 1 stick salted butter, melted
  • 1/2 cup chopped pecans
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 cup shredded coconut
  • 1 14-ounce can sweetened condensed milk


Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.

Cook Time: 30 min

Serves: 36 bars


 Recipe courtesy Paula Deen for Food Network Magazine

Submitted by Mrs. Miriam French