Recipes

Our members create some culinary delights. So, this is where will post them. 

You can click on them and to view full screen.

This is Barb Burgmaster's Butterscotch Cake From the Sept., 2013 Rally

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Some said, "Can't be done".  We have  made "Cooler Corn" a couple times. Thought you might like the recipe.

Cooler Corn

Directions:

1. Husk and clean all the corn. Place in the bottom of a clean large insulated picnic cooler.
2. Pour the boiling water over the corn (about 2-3 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
3. Drain the water out from the plug and keep the lid closed.
4. This will keep the corn warm for about 2 hours.

NOTES:

• Our 60 quart cooler holds about 6 dozen ears. (It's plastic).
• A turkey fryer comes in handy to boil large quantities of water.
• We used induction cookers to heat water - and they are quite fast.