A. Ingredients:

• 2 cups white sugar
• 1 cup butter or margarine
• 1 cup shortening or lard
• ½ cup sour cream

Sift together these ingredients:

• 4 cups flour
• 1 Tbsp cocoa
• ½ tsp cloves
• 3 tsp cinnamon
• 1 tsp baking soda
• Approx a cup of almonds

B. Instructions

• Form into 3 or 4 rolls and chill thoroughly.
• Cut into slices and bake for 15-20 minutes at 350°.

C. Enjoy!

This recipe was submitted by Marlene Vugteveen.

A. Ingredients:

• 1 lb turkey sausage
• 1 can crescent rolls
• 1 cup frozen hash brown potato cubes—thawed
• 4 oz shredded sharp cheddar cheese
• 3 eggs or equivalent of Egg Beaters
• 3 Tbsp milk
• 1/2 tsp salt
• 1 tsp black pepper
• 3 Tbsp each of diced red & yellow pepper
• 1/4 cup thinly sliced green onions (optional)
• 2 Tbsp grated Parmesan cheese

B. Instructions

• Preheat oven to 350°F.
• Cook sausage until no longer pink.
• Separate rolls into 8 triangles. Place in ungreased 12” rimmed pizza pan with the points toward center. Press together and seal perforations. Form a circle 1” larger than pan bottom. Turn edges under to make a slight rim.
• Sprinkle sausage over crust. Top with potatoes, peppers, and onions.
• Mix eggs, milk, salt and pepper. Pour evenly over pizza.
• Sprinkle with Parmesan cheese.
• Bake 20 minutes until eggs are set and crust is golden.

C. Enjoy!

This recipe was submitted by Barb Bloem.

A. Ingredients:

• 1 pkg raisins
• 2 cups water
• 1 lb dates, chopped
• 1 cup nutmeats
• 2 cups white sugar
• 1 tsp vanilla
• 5 1/2 cups flour
• 1 tsp salt
• 2 cups liquid
• 4 Tbsp shortening
• 2 eggs
• 32 maraschino cherries
• 4 tsp soda
• 1 #2 can crushed pineapple

B. Instructions

• Boil raisins and water 4 minutes, drain and save liquid.
• Mix shortening, sugar and eggs. Beat until fluffy.
• Sift flour, soda and salt. Combine with raisins, dates and nuts. Add to creamed mixture. Drain pineapple.
• Combine pineapple juice with raisin liquid to equal 2 cups. Mix together.
• Add vanilla, drained pineapple and cherries, cut in half.
• Pour into 7 greased and floured #2 cans or 5 small loaf pans.
• Bake @ 350 for 45 minutes to 1 hour or until bread tests done with a toothpick.
• This bread freezes well and I make it throughout the year. It is very moist.

C. Enjoy!

Submitted by Marie De Vries.