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RECIPES

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We pay $50 for publishing your recipes! Submit your recipe or email to NDL@ndarec.com or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.

For this month’s Recipe Roundup, we took a trip back in time and searched for recipes to help us celebrate the 75th anniversary of the North Dakota Association of Rural Electric Cooperatives or NDAREC. They’re the folks who publish this magazine on behalf of the state’s electric and telecom cooperatives.

On our journey to the past, we came across holiday recipes in a cover story from December 1955 featuring Gerrit and Thelma Slagh. The Slaghs, members of KEM Electric Cooperative at the time, lived on a dairy farm near Strasburg. Read more.

 

COCONUT CHEWS

  • Coconut Chews - recipe photos½ cup butter or shortening 
  •          ½ cup brown sugar
  •          1 cup flour 

Blend sugars and butter, stir in flour, then pat out mixture into bottom of pan, 9x9x2 inches. Bake in 350-degree oven for 10 minutes.

 Meanwhile, mix:

  •          2 eggs, well-beaten      
  •          ½  cup brown sugar      
  •          ½  cup dark syrup
  •          1 tsp. vanilla
  •          2 T. flour
  •          1 tsp. baking powder  
  •          ½  tsp. saIt
  •          1 cup coconut
  •          ½ cup walnuts              

Spread over bottom layer, return to oven and bake 25 minutes longer. Cool and cut into bars. Makes about 24 bars. 

Originally published in 1958 from Mrs. Joe Ebach, Orrin, Member of Verendrye Electric Cooperative

 

APPLESAUCE CAKE (No eggs, no milk)

  • 2 cups sugar Applesauce cake
  • 1 cup shortening
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. cloves
  • 2 tsp. baking soda
  • ¼ tsp. nutmeg
  • 4 cups flour
  • 2 cups applesauce
  • cup nuts
  • 1 cup raisins

 Cream sugar and shortening. Sift together dry ingredients. Add flour mixture and applesauce , in small amounts, to sugar and shortening. Add nuts and raisins. Pour into well-greased bread pans (two) and bake at 325 degrees for 2 hours or until done. (At Christmas, 1 cup of chopped mixed candied fruit may be added for a nice fruit cake.) If cake is stored in a cool place, it will keep for many weeks. 

 ORIGINALLY PUBLISHED IN DECEMBER 1960 FROM Mrs. Leo Wittenberg, Foxholm, Member of Verendrye Electric Cooperative

PFEFFERNUESSE COOKIES

  • Pfeffernuesse Cookies1 cup sugar
  • ¼  cup butter
  • 2 cups honey
  • 2 eggs
  • ½  cup milk
  • 5 drops oil of anise (equals 3 tsps.)
  • 10 cups sifted flour
  • 5   tsp. soda
  • 2   tsp. cinnamon
  • ¼  tsp. pepper
  • tsp. cloves
  • 1¼ tsp. allspice
  • ½  cup chopped nuts

Cream sugar, butter and honey. Add eggs and milk, beating well. Then add the oil of anise. Next add the sifted dry ingredients in small amounts. You may have to work in the chopped nutmeats by hand, as the dough will be very stiff. Shape into small balls, place on ungreased cookie sheet and bake in hot oven (400 degrees) for 10 minutes. Roll in powdered sugar. Makes a good 8 to 10 dozen. If you prefer to glaze them, do this before you bake them. 

Glaze: 3/4 cup powdered sugar and 3 T. milk. Mix well and dip balls into glaze, letting excess drip off before placing on cookie sheet.

Originally published in 1960 Mrs. Edwin Nitschke, Montpelier, Member of James Valley Electric Cooperative