Grandma’ Coffee Cake - Kiyo Sakaguchi

1 cup Crisco or Wesson Oil


2 eggs

2 cups sugar

1 cup sour milk or buttermilk

1 cup coffee liquid

4 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon salt

2 teaspoons soda

2 cups raisins

1 cup chopped nuts

Blend oil and sugar and add other ingredients.

Add raisins and nuts last.

Back in 11x9x2 pan for one hour or more at 350 degrees.

Brown Sugar Icing - Kiyo Sakaguchi

1 cup brown sugar

½ cup margarine

¼ cup creamed or canned milk

Put in heavy skillet, blend well.  Cook 2 or 3 minutes.  Remove from heat and cool.  Add enough powdered sugar to spread well.

Holiday Cranberry Cake - Pauline Mickelson

(Run berries through food chopper while frozen - saves mess.)


1 (1 lb 3 oz) package lemon cake mix

1 (3 oz) package cream cheese, softened

3/4 cup milk

4 eggs

1 ¼ cup ground cranberries

½ cup walnuts

¼ cup sugar

1 teaspoon mace (optional)

Blend cake mix, cream cheese and milk with mixer, 2 minutes at medium speed.  Add eggs, blend and beat for 2 additional minutes.  Thoroughly combine cranberries, walnuts, sugar and mace, fold into cake batter.  Pour into well greased 10” tube or bundt pan.    Bake at 350 degrees for 1 hour.  Cool 5 minutes.  Remove from pan, cool, dust with confectioner’s sugar.


Peach-Orange Torte - Miki Kobayashi

2 tablespoons butter or margarine

½ cup sifted powdered sugar.

1 egg

½ teaspoon vanilla

3/4 cup sifted cake flower

1 teaspoon baking powder

¼ teaspoon salt

⅓ cup reconstituted non fat dry milk

1 envelope unflavored gelatin

¼ cup granulated sugar

1 envelope unsweetened orange drink powder

2 fresh medium peaches

½ cup whopped low calorie dessert topping

Cream butter.  Add powdered sugar.  Beat until light.  Add eggs and vanilla.  Beat until fluffy.  Sift four with baking powder and salt.  Add to egg mixture alternately with milk, beating well after each addition.  Spread into lightly greased and floured 8 inch springform pan.  Bake at 350 degrees for about 20 minutes.  Cool in pan.

In sauce pan combine gelatin, granulated sugar and drink powder.    Stir in ½ cup cold water.  Stir over low heat until gelatin dissolves.  Stir in 1 ¼ cup cold water.  Chill until partially set.  Peel, pit and slice peaches.  Arrange on top of cooled cake.

Pour gelatin over and chill until firm.  Remove cake from pan, garnish with topping.

Oatmeal Chews - Sally Yamasaki

3 well beaten eggs

1 cup raisins

1 teaspoon vanilla

Mix above ingredients together and let stand one hour.



1 cup shortening

1 cup brown sugar

1 cup white sugar

2 ½ cups sifted flour

1 teaspoon salt

2 scant teaspoons soda

1 teaspoon cinnamon

2 cups oatmeal

½ cup chopped nuts.

Mix egg-raisin mixture alternately with oatmeal and nuts into flour mixture.  Dough will be stiff.  Roll into balls and place on greased cookie sheet. Flatten with a glass dipped in sugar.  Bake at 350 degrees 10-12 minutes.

Makes 50 large cookies.


Orange Fluff - Madge Jeffery

24 Marshmallows

½ cup frozen orange juice concentrate

1 cup heavy whipping cream

1 recipe Vanilla wafer crust (below)

Heat marshmallows and juice concentrate in double boiler over simmering water.  Stir occasionally until marshmallows melt. Cool.  Fold in whipped cream.  Pile into Vanilla Wafer Crust.  Top with reserved crumbs.  Chill until firm.  Cut and serve with additional whipped  cream.

Vanilla  Wafer Crust - Madge Jeffery

3/4 cup vanilla wafer - crumbled

¼ cup butter

Mix together 3/4 cup fine vanilla wafer crumbs, ¼ cup melted butter or margarine  Line bottom of 1 quart refrigerator tray with half of mixture.  Reserve remainder for top.

Boiled Raisin Cake - Marcine Bingham

2 cups raisins

2 cups sugar


2/3 cup shortening

3 cups water

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons allspice

1 teaspoon cloves

½ teaspoon salt

Combine all ingredients in pan, bring to a boil and let simmer 15 minutes.  Cool and add (sifted together):

4 cups flour

2 teaspoons soda


1 cup nuts and candied fruit

Bake at 350 degrees for 1 hour.

Caramel Sauce -  Marcine Bngham

1 ½ cup packed brown sugar

½ cup white corn syrup

4 tablespoons butter

½ cup cream (or canned milk)

½ teaspoon vanilla

Mix sugar, syrup and butter in sauce pan.  Bring to a boil over low heat.  Remove from heat, stir in cream and vanilla.

Dark Chocolate Cake - Margaret Yamasaki


1 package Devil’s food cake mix - (18 ½ oz)

1 package instant chocolate pudding (3 3/4 oz)

1 cup commercial sour cream

½ cup cooking oil

½ cup warm water

4 eggs

1 ½ cup semi-sweet chocolate chips

Combine all ingredients except chocolate chips.  Beat 4 minutes.  Fold in chocolate chips.  Bake in greased and floured 12 cups bundt pan at 350 degrees for 50-60 minutes or until cake tests done.  Cool in pan 10-15 minutes.  Turn out on wire rack to cool.  Sprinkle with confectioner’s sugar.

Blueberry Salad - Marjorie Wheeler

1 3 oz package cherry Jello

1 3 oz package grape Jello

1 can blueberries

1 can crushed pineapple - small

1 cup whipping cream


¼ cup chopped nuts

Dissolve Jello in 2 cups hot water.

Using juice from pineapple and blueberries, add enough cold water to make 2 cups and mix with Jellos.

Add fruit and refrigerate until set.  Top with sweetened whipped cream and garnish with nuts.

Dump Cake - Lois Lundblade


Grease and flour a 9x13 pan.

Spread one #2 can crushed pineapple on bottom of pan.

Spread one can (large size) Wilderness cherry pie filling over pineapple.

Spread over top 1 box yellow cake mix (dry).

Slice 1 ½ cubes butter over top

Bake at 350 degrees - 50 minutes.

Congealed Salad -  Nedra Denkins

None of us ever thought of Jello in quite the same way again after hearing Medra way “congealed salad” in her deep southern accent.

1 small package lemon Jello

1 small package strawberry Jello

1 small can crushed pineapple


1 cup chopped nuts

1 package cream cheese

Make each Jello according to directions.

Put cream cheese in mixer bowl.

Pour a small amount of Jello in and mix real well.

Pour all of Jello in and blend.

Refrigerate until it begins to set, then add nuts and pineapple.

Note: drain pineapple and use juice in making Jello.

Coconut Joy - Nancy Semler

½ cup butter or margarine - melt

2 cups powdered sugar

3 cups coconut


Mix above well and shape teaspoons of mixture into balls.

Make dent in center of each and place on cookie sheet.

Melt two squares of unsweetened chocolate and fill hole with this mixture.

Chill until firm.

Fresh Apple  Cake - Martha Sakaguchi

2 cups chopped apples with peels

1 cup sugar

1 egg

½ cup cooking oil

1 ½ cups flour

½ teaspoon salt

1 teaspoon soda

1 cup chopped nuts

½ cup cocoanut (optional)

1 teaspoon vanilla


Sprinkle sugar over finely chopped apples.  Let stand for 30 minutes.

Stir in rest of ingredients until blended.

Bake in greased 8x8 pan one hour at 350 degrees or until done.

Trinity’s Centennial

Trinity’s Centennial was celebrated in 1983 culminating in a week-end of festivities November 6 and 7.  Seven former pastors of Trinity were in attendance.  Historical presentations were made to various areas of the church by Dorothea Schoenhuth, Ferris Clark and Charles and Helen Reed who shared their recollections with the Sunday School, congregation and various small groups.  The quilt which hangs in the parlor was part of this project.

Chocolate Cherry Dessert - Lillie Thursie

2 cups vanilla wafer crumbs

⅓ & ½  cup melted butter

1 ½ cups confectioner’s sugar

2 eggs

½ cup sugar

2 tablespoons cocoa

1 cup heavy cream

1 cup chopped walnuts


¼ cup maraschino cherries

Wafer Crust:

Mix 2 cups fine vanilla wafer crumbs with ⅓ cup melted butter. 

Reserve 2 tablespoons for top.

Press remainder in bottom of one quart refrigerator tray or pan of equal size.

Butter Fluff Layer:

Cream ½ cup butter with  1 ½ cups sifted confectioner’s sugar.  Add 2 eggs, one at a time beating well after each.  Spread mixture over crumbs.

Chocolate Cherry Layer:

Combine ½ cup sugar, 2 tablespoons cocoa and 1 cup heavy cream whipped.

Fold in 1 cup chopped walnuts, 1 fully ripe banana, mashed and ¼ cup maraschino cherries.  

Pile on top of mixture in trays.  Sprinkle reserved crumbs over.

Chill 24 hours or freeze.  Cut into wedges.

* During the 1980s UMW provided cookies monthly to Good Sam.

Apricot Almond Coffee Cake - Nancy White

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

2 cups flour

1 tsp baking powder

¼ tsp salt

1 cup sliced almonds


10 oz jar apricot preserves

¼ tsp almond extract

Preheat the oven to 350 degrees.

Cream butter and sugar until very fluffy.

Beat in eggs, one at a time.

Fold in sour cream and almond extract.

Sift together the flour, baking powder and salt, fold in.

Place about ⅓ mixture in a greased and floured Bundt pan.

Sprinkle with ½ the almonds and ½ the apricot preserves over batter.

Spoon on rest of batter.

Add remaining preserves and top with remaining almonds.

Bake at 350 degrees for an hour or until done.  Cool on rack.

Nancy was the wife of Pastor Boone White.

Baked Stuffed Tomatoes  - Wilma Jackson

15 small tomatoes (or 12 medium or 8 large)

1 can (10.5) ounces cream of mushroom soup


2 chopped onions

1 cup green pepper

½ cup chopped parsley


4 tbs oil

3 cups cooked rice

Salt and pepper

1 cup crushed Ritz crackers or buttered bread crumbs.

Wash enough tomatoes to fit into baking dish with sides just touching.

Remove from dish.  Spread soup over bottom of greased dish.

Cut thin slices from stem end of unpeeled tomatoes.

Scoop out centers and save for stuffing.


Cook two chopped onions, one cup green pepper, ½ cup chopped celery in 4 tablespoons of oil until done.

Add tomato centers and cook more.

Combine with 3 cups cooked rice.

Season with salt and pepper.

Fill tomatoes and top with the following crumbs.

Bake at 375 degrees for 30 minutes.

For a main dish add browned lean ground beef to stuffing.

Cranberry Holiday Bread - Nancy Semler

Step 1:  Sift together

4 cups flour

2 cups sugar

1 teaspoon salt

3 teaspoons baking powder

1 teaspoon soda

Step 2:  Assemble


1 cup chopped nuts

1 cup chopped dates

1 cup candied fruit

¼ cup cocoanut

½ cup candied whole cherries

2 cups fresh cranberries, sliced.

Step 3:  Melt 4 tablespoons butter and set aside.

To 2 beaten eggs, add 1 cup orange juice and grated rind of 2 oranges.  Blend in 4 tablespoons hot water.  Pour mixture over combined dry ingredients (step 1 mixture).   Stir with wooden spoon to moisten.  Gradually add nuts and fruit (step 2 mixture).  Add melted butter from step 3 last.

Line two large loaf pan sides and bottom with waxed paper.Bake at 350 degrees for 40 minutes, reduce to 300 degrees and bake for 30-35 minutes more.  Remove from pan at once.  Wrap when cool and refrigerate.

Christmas Eve Wassail - Ellen Kaiser


Ellen Kaiser, the Trinity Church Secretary, organized a Wassail Party between the two Christmas Ever services for many years.

Amounts needed to make four roaster pans of wassail:

10 gallons apple cider

4 12 oz cans frozen orange juice concentrate

4 12 oz cans frozen cranberry juice concentrate

8 oranges

4 tablespoons whole cloves

4 tablespoons whole allspice

16 cinnamon sticks.

In each roaster, make up one can of orange juice and one can of cranberry juice.  Add 2 ½ gallons of apple cider.   Slice 2 oranges thinly and add to roaster.  Wrap 1 tablespoon of allspice, 1 tablespoon of cloves and 4 cinnamon sticks in cheese cloth, tie closed and add to roaster.

Simmer all day.


Bread and Butter Pickles  - Loma Beers

4 quart sliced small pickling cucumbers

½ cup salt

2 quart sliced onions

1 qt vinegar

1 teaspoon turmeric

4 cups sugar

1 tablespoon celery seed

2 tablespoons mustard seed

1 tablespoon ginger

Gently stir salt into thinly sliced cucumbers.  Cover with ice cubes.  Add more ice if it melts.  Drain; add onions.  Combine remaining ingredients.  Bring to a quick boil for 10 minutes.  Add cucumber and onion slices and bring to boiling point.  Pour into hot jars. 

Process in boiling water bath for 30 minutes.  Makes 8 pints.

* UMW Circles:  

* By the 1980’s Rebecca and Ruth Circles had combined to form one circle using both names.  Ethel Linger Circle absorbed what had been the Martha Circle.  Susannah Circle became and evening circle for working women or others for whom an evening was more convenient.

Mandarin Salad - Kathie Hess



½ teaspoon salt

Dash of pepper

2 tablespoons sugar

2 tablespoons vinegar

¼ cup salad oil

Dash of red pepper


¼ cup sliced almonds

1 tablespoon plus 1 teaspoon sugar

¼ head lettuce

¼ head romaine

1 cup chopped celery

2 green onions, thinly sliced

1 can mandarin oranges, drained well.

Shake dressing ingredients in tightly covered jar, refrigerate.  Cook almonds with sugar over low heat, stirring constantly until sugar is melted and almonds are coated.  Cool and break apart.  Tear lettuce and romaine into bite sized pieces (about 4 cups).   Combine all in plastic bags and shake till evenly coated.

Microwave Popcorn Balls - Marcella Oswald


3/4 cups white sugar

3/4 cups brown sugar

½ cup light corn syrup

¼ teaspoon salt

¼ cup water

1 tablespoon vinegar

3/4 cup margarine

5 quarts popped corn

Mix sugars, syrup, water, salt vinegar in 3 quart casserole dish or pitcher.  Boil in microwave for 15-20 minutes until 260 degrees or a hard ball stage is reached.  Pour over popcorn. Shape into balls (with greased hands).  Lay out on waxed paper until cool, then wrap individually.

Lemon Chiffon Pie - Marge Jeffery

Soak for 5 minutes: 1 tablespoon gelatin in ¼ cup cold water.  Mix together, place in double boiler and cook until it forms a custard:


½ cup sugar

½ teaspoon salt

4 beaten egg yolks

½ cup lemon juice

Add and stir thoroughly:1 tablespoon grated lemon rind and the  Softened gelatin

When mixture begins to thicken and is slightly cooled, fold in:  4 beaten egg whites whipped with ½ cup sugar.  Fill baked pie shells and chill.  Serve with whipped cream or seven minute frosting.

1989:  Mention is made of the Trinity Lady Callers providing visitation to church members.

Stir & Drop Cookies  - Jeannine Beckman


2 eggs

2/3 cup vegetable oil

2 tsp vanilla

¼ c sugar

2 c flour

2 tsp baking powder

¼ tsp salt

Heat oven to 400 F.  Beat eggs until well blended.  Stir in Oil and vanilla.  Blend in sugar until mixture thickens.  Mix flour with baking powder and salt.  Blend in oil mixture.  Drop by teaspoons onto greased cookie sheet.  Gently press each cookie with bottom of glass dipped in sugar.  Top with nutmeg before baking or frost when cool.  Bake 8-10 minutes.

Dutch Oven Cooking Boy Scout Troop 6 Style

Many of our memories of Jim Siedelmann, long time Scoutmaster of Troop 6, involve Dutch Oven meals prepared for church functions.  His wife, Cheryl, provided the following information and recipes.

The name “Dutch Oven” is applied to various cast pots and kettles.  Usually it is applied to a cast iron pot or kettle with a flat bottom having three legs to hold the oven above the coals, flat sides, and a flat flanged lid for holding coals.  These ovens have a steel bail handle attached to “ears”  on each side of the oven near the top for carrying.

Cast metal pots have been in use since the seventh century.  The Dutch Oven of today has evolved over the years as various manufacturers made refinements and improvements over previous versions of cast metal pots.  The most common are cast iron but  aluminum is also used.

Many Dutch Oven users are particular about how they are cleaned and seasoned.  Seasoning involves coating the inside of the oven with oil, then heating it.  Once seasoned, a Dutch Oven is never washed with soap, it is cleaned and rinsed with hot water and then re-oiled.  These pots last for generations and even a rusty one can be cleaned and re-seasoned.  Pioneers, such as those on the Oregon trail used horsetail rushes to clean their ovens and called them “scouring rushes.”

No matter what you call it or what shape it is cast to, a well prepared meal from a Dutch Oven has a delicious flavor unmatched by most other cookware.

Dutch Oven cooking has a long tradition in Boy Scouting, although we don’t usually take them on backpacking trips.  Troop 6 has been doing Dutch Oven brunches for Trinity on Scout Sunday for about seven years. (in 2006).


Jim’s Dutch Oven Cobbler - Troop 6

1 yellow cake mix

1 can apple pie filling

Nuts if desired


Mix the cake mix following directions on the box, adding 3 eggs, ⅓ c oil, 1 c water in the Dutch oven.  Stir in the nuts.  Pour the apple pie filling over the top of the cake, making sure to spread to the edge.  Sprinkle with cinnamon.

Bake using about 14 coals on the top and 14 on the bottom.  The number of coals varies depending on the temperature and wind speed.  Check it after about 30 minutes - it should cook for about 45 minutes.  Do not overcook.  Scoop out an enjoy.


Dutch Oven Shipwreck (12” dutch oven) - Troop 6

1 large package frozen hash browns

2 lbs. ground sausage (or bacon in small pieces)

1 onion, chopped

12 eggs (scrambled with 1 cup milk)

10 oz shredded cheese

Brown the sausage and onion in the dutch oven.  Remove and brown the hash browns in the drippings.  Return the meat, add the eggs and stir.  Cook for about 15 minutes, then spread cheese over the top and cook for 5 more minutes.  Serve with ketchup and salsa.

Note:  Picky-kids shipwreck:  omit onion


Dutch Oven BBQ Ribs - Troop 6

4 lbs. (or more) boneless ribs (beef or pork)

1 cup chopped onion

1 cup chopped celery

1 cup green pepper

2 lbs. BBQ sauce

Brown or boil the ribs.  Add vegetables.  Pour in the BBQ sauce and stir.  Cook for at least 2 hours, stirring occasionally.

Dutch Oven Baked Beans - Troop 6


1 lb bacon

1 lg. onion – diced

4 c. kidney beans  (soak overnight if using dry beans)

1 c. lima beans + 1 tsp. Soda

1 c. brown sugar

1 tsp. Vinegar

1 Tbsp. Liquid smoke

1 c. ketchup

Fry the bacon and remove grease.  Add onion.  Drain off grease and add all other ingredients.  Stir, cover, and bake for 1-2 hours or more.  (Canned beans work great too.  Make it up!)

Dutch Oven Scalloped corn - Troop 6


2 12 oz. cans creamed corn

4 eggs – scrambled

5 slices bread – crumbled or shredded


Put everything together in the DO and mix well.  Put pats of butter on the top.  Bake for about 30 minutes until firm.

Branding Crew Cake - Jeannine Beckman


3 c flour

2 c sugar

1 tsp salt

1 tsp cinnamon

3 eggs

1 tsp vegetable oil

1 8 oz can crushed pineapple

2 c mashed bananas

1 c chopped nuts

Stir together all ingredients just until mixed - do not beat.  Pour into greased and floured tube pan or 13x9 pan.  Bake 75 minutes for tube and 55-60 minutes for 13x9.

Carmel Corn -  Jeannine Beckman

caramel corn 2.jpg

3/4 c white sugar

3/4 c butter

¼ c watr

3/4 c brown sugar

½ c Karo

1/8 tsp cream of tartar

Boil above together for 5 minutes to soft ball stage in a large pot.  Remove from heat and add 1 tsp baking soda - soda will cause foaming so be careful.  Slowly pour over 3 quarts popped corn.

Aspic Salad - Sherry Best

In 1987 as I became a member of the Bereavement Committee I noticed one of the favorite salads donated to funeral meals was Dorothy Eagle’s aspic salad.  A short cut I used to make this salad was given to me shortly after and I have enjoyed it very much.


1 package Jello diluted with the usual 2 c boiling water, stirred for 2 minutes.

In Place of 2 C of cold water, use 2c V8 Juice.

Add sliced green olives, small cuts of celery and even small shrimp if you like.l

The result is delicious.  The process is easy.

As a child growing up attending Trinity I came to know Mary Dawson in the capacity of adult leader and friendly church lady.  She was so much a part of all we children’s Sunday mornings.  When I was married in 1948 she attended the reception held in Trinity’s parlor.  She gave me a framed sepia-toned photo or Mt. Moran to remind me of the beauty of our area as I went off to Illinois to live.  Sherry Best.  


     Trinity United Methodist Church; 237 N. Water Ave. Idaho Falls, ID 83402                   208-522-7921        TrinityUMCIdahoFalls@gmail.com