Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) |
|
1 pint cottage cheese |
| 1 egg, beaten |
|
1 pkg saltine crackers |
| 1 cube butter or margarine |
|
1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
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So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!
From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings
| 3 c. cold milk |
|
2 pkg. Chocolate flavor instant pudding (4 svg. size) |
| 8 oz. Cool Whip French Vanilla, thawed & divided |
|
5½ c. 1″ brownie cubes |
| 1 pt. raspberries |
|
|
1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!
