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RECIPES

Download your free cookbook from 2017's recipes!

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.

Read about this month's recipe submitter - The Grants!

Meet our recipe tester, Tammy Kear!

 

TWO-TONED DESSERT

photo of two-toned dessert on a plate with a NDAREC coffee cup First layer, crust:

        1   cup pecans or walnuts, crushed

        1   cup flour

       ½    cup butter

              Line 9x13 pan with crust. Bake at 350 degrees for 20 minutes. Cool.

Second layer:

        8    oz. cream cheese

        1    large Cool Whip (or little less)

        1   cup powdered sugar

              Mix and spread over crust.

Third layer:

        1    pkg. (3.9 oz.) vanilla instant pudding

        1    pkg. (3.9 oz.) chocolate instant pudding

        3    cups milk

 

Beat until thick; spread over second layer. Frost with Cool Whip and garnish with nuts. Keep in fridge. Will keep at least a week!

Recipe from Bob Grant’s mother, Bernice Grant

DONUTS

6 eggs

     2    cups sugar

     1    tsp. nutmeg

   ½    tsp. cinnamon

     1    tsp. vanilla

     1    cup sour cream

     2    cups buttermilk

     2    tsp. soda

     2    tsp. baking powder

     2    tsp. vinegar
    4½  cups (or more) flour

Mix all ingredients together. Fry in hot lard. Drop from donut maker. Turn donuts quickly and brown on both sides. Drain on paper towels.

Recipe from Bob Grant’s grandmother, Ella Anderson

MOON DESSERT

Crust:

        1    stick butter

        1    cup hot water

        1    cup flour

        4    eggs

Melt butter in water. Add flour eggs, one at a time, beating after each egg is added. Spread in greased 10x15 baking sheet. Bake 30 minutes at 375 degrees. Cool.

 

Mix:

        1    pkg. (5.1 oz.) vanilla instant pudding and milk according to directions

        8    oz. cream cheese, softened

              Cool Whip

              Chocolate topping

Mix. Spread on crust and let set for 15 minutes. Top with Cool Whip. Drizzle with chocolate topping.

Recipe from Bob Grant’s wife, Helen Grant