Thank you for submitting a recipe for this cookbook!
Please copy this template (one recipe per form) into your Word Processor,
fill it out, and save it on your computer,
and e-mail it to: recipes@umncatholic.org.
Any questions? Contact Nancy Novack
at 612-789-0504 (evenings)
or nancy@leamington.com.
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Submitted by:
Connection to St. Lawrence/Newman (i.e., parishioner since 1998, U of M
student class of 2016, etc.):
E-mail address:
Phone:
Recipe Title:
Category (circle one): Appetizers & Beverages | Breads & Rolls | Cookies & Candy | Desserts |
Main Dishes | Soups & Salads | Vegetables & Side Dishes | This & That
Ingredients:
(list in order of use; use abbreviations, i.e., pt., qt., pkg., env., c., ctn., tsp., T., oz., lb., gal., doz.,
sm., med., lg.; type in list form – columns will format automatically when recipe is typeset)
Directions:
(keep in paragraph form, not steps; use names of ingredients, e.g., “Combine flour and sugar;”
DO NOT use statements like, “Combine first three ingredients;” be sure to include temperatures
and cooking, chilling, taking, and/or freezing times)
Anectdotes: (if you have any short anectdotes or trivia connected to this recipe, please share that)
This is how your recipe will be formatted in the cookbook:
APPLE BUNDT CAKE
2 c. apples - chopped
3 T. sugar
1 tsp. cinnamon
1 c. cooking oil
2 c. sugar
4 eggs
¼ c. orange juice
2 tsp. vanilla
3 c. flour
1 T. baking powder
½ tsp. salt
Peel and chop apples. Mix sugar and cinnamon; add to apples.
Set aside. In large bowl combine sugar and oil. Add eggs, juice and
vanilla. Mix dry ingredients, then add to creamed mixture. Beat until
smooth. Pour 1/3 mixture into greased and floured (12 cup) bundt
pan, then ½ apple mixture, alternating with batter. Bake at 325° for 1
hour.
Patty Parishioner
Parishioner since 2002