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Read about this month's recipe submitter - The Grants!
Meet our recipe tester, Tammy Kear!
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.
8 oz. cream cheese
1 large Cool Whip (or little less)
1 cup powdered sugar
Mix and spread over crust.
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
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
1 stick butter
1 cup hot water
1 cup flour
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.
1 pkg. (5.1 oz.) vanilla instant pudding and milk according to directions
8 oz. cream cheese, softened
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