Carroll County State Bank employees sharing holiday recipes include (front, from left) Mary Bruner, Jane Espenhover, Sandy Boell, Sharon Duff, (second row) Janet Olerich, Corrine Stewart, Mary Jo Steinkamp, Terry Vetter, (third row) Lynn Riesberg, Sheilia Johnson, Sharday Eischeid, (fourth row) Linda Boell, Shelle Mosher and Tamara Bonney.
Carroll County State Bank employees sharing holiday recipes include (front, from left) Mary Bruner, Jane Espenhover, Sandy Boell, Sharon Duff, (second row) Janet Olerich, Corrine Stewart, Mary Jo Steinkamp, Terry Vetter, (third row) Lynn Riesberg, Sheilia Johnson, Sharday Eischeid, (fourth row) Linda Boell, Shelle Mosher and Tamara Bonney.
No matter the occasion Carroll County State Bank employees have a good reason to bring food to share - there are plenty of great cooks and bakers who work at the bank. Oftentimes recipes are shared with one another.

Every year employees share birthday and holiday treats. They also hold an annual bake sale to raise money for American Cancer Society's Relay for Life.



Yummy Popcorn

Mary Jo Steinkamp, Vice President Real Estate Lending Department

This is a yummy treat perfect for the break room at work, but hurry if you want some, it will be gone in a flash!

Pop 3 bags of microwave popcorn (plain variety works best). I sort the popcorn and discard the unpopped kernels.

Melt 3-4 squares of vanilla almond bark with a bag of white chocolate chips. Drizzle mixture over popped popcorn and stir throughout. Cool and then add M&Ms (I use the holiday M&Ms). May add salted nuts, if desired.



Surprise Bars

Corrine Stewart, Personal Banker/Teller

Not only are these bars a family staple for Corrine's family, they're also a necessity. When her children were in school and announced they needed bars the next day, this was a "go-to" recipe for Corrine.

4 cups quick oatmeal

1 cup brown sugar

1 cup oleo, melted

6 oz chocolate chips

½ cup peanut butter

Mix oatmeal, brown sugar and oleo until well blended. Pat mixture into 9x13 pan. Bake 10 minutes at 425 degrees. When cooled slightly, melt chocolate chips and peanut butter together and spread on bars. Janet's mother often made rice pudding and other goodies. Janet recalls always having homemade bread, cinnamon rolls, cakes, and cookies around. However Janet says her all-time favorite were her mother's pies.



Gourmet Rice Pudding

Janet Olerich, Vice President and Trust Officer

Janet makes rice pudding for holidays and other special occasions. Her family always looks forward to this traditional comfort food.

½ cup uncooked Water Maid Rice

3 cups boiling water

½ teaspoon salt

1 can (15 oz) sweetened condensed milk

½ cup raisins, if desired

¼ cup margarine

1 tablespoon vanilla extract

Measure rice, boiling water and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in sweetened condensed milk, margarine and raisins. Cook, stirring frequently over boiling water, until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. Serve warm or cold.

Makes 8 servings (about ½ cup each)



Lynn's Peanut Butter Cookies

Lynn Riesberg, Data Processor

This is Lynn's favorite peanut butter cookie recipe. She said it's always a big hit at the bank and gone in no time.

1 cup butter-flavored Crisco Stick

1¾ cups brown sugar

½ cup white sugar

Beat together the above ingredients then add:

2 eggs

1 teaspoon vanilla

1 cup peanut butter

Mix well then add dry ingredients:

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

*Can mix in ½ to ¾ bag of peanut butter morsels, if desired

Form into balls, roll in sugar, and flatten with fork (crisscross). Bake at 350 degrees for 10 minutes.



Angel Bars

Jeff Scharfenkamp, President and CEO

Jeff's wife, Sue, makes these bars for the holidays and other special occasions. They have definitely become a family favorite.

Mix together and refrigerate overnight:

1 cup cake flour

1 cup flour

2 cups sugar

1 cup boiling water

Then mix together the following ingredients in a separate bowl:

6 egg whites

1/2 teaspoon salt

1/2 teaspoon cream of tartar

Beat egg whites until stiff then add:

1 teaspoon baking powder

1 teaspoon vanilla

Combine both mixtures spread into a jellyroll pan and bake at 350 degrees for 20 minutes.

When cool frost with powdered sugar frosting and top with crushed peanuts.



Grandma's Ginger Cookies

Terri Vetter, Personal Banker

For Terri, this has always been a family favorite. Her grandmother baked these cookies year-round and her grandchildren looked for them when they stopped by to visit. They knew exactly where to find the cookies. At Christmastime her grandma added an extra special touch by cutting them into shape of gingerbread men.

1 cup lard or oleo

1 cup sugar

2 eggs

1 cup molasses

1 teaspoon soda, dissolved in a ½ cup hot water

1 teaspoon salt, a little less

1 teaspoon ginger

½ teaspoon cinnamon and a little nutmeg

4½ cups or more flour

raisins may be added

Mix together, roll out dough and cut into gingerbread men or rounds. Frost with powdered sugar icing.



Chocolate Chip Crispie Cookies

Sheila Johnson, Main Branch, Personal Banker/Administrative Assistant

Sheila says these cookies are very good and they stay soft, yet have a crunch.

Cream together:

2 cups shortening

2 cups white sugar

2 cups brown sugar

Add:

4 eggs

4 cups flour

2 teaspoons soda

2 teaspoons salt

2 teaspoons vanilla

3 cups oatmeal

2 cups Rice Krispies

chocolate chips

Roll into balls and press down lightly. Bake at 350 degrees for 12 minutes. Freezes well.

Variation:

Add 3 cups Rice Krispies or 2 cups oatmeal for a change.



Peanut Brittle

Diane Hannasch, Arcadia Branch

Peanut brittle is a traditional holiday treat, loved by many.

2 cups sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup water

1 tablespoon butter

1 cup syrup

2 1/2 cups raw peanuts

1 tablespoon soda

Grease 2 large cookie sheets. In a large saucepan combine sugar, vanilla, salt, water, butter, and syrup. Cook until 230 degrees on a candy thermometer. Add peanuts and cook until 300 degrees, stirring constantly. Remove from heat and stir in soda. As soon as soda is mixed in, pour at once on prepared cookie sheets. Do not spread. Let cool and then quickly break into pieces. Store in tightly closed container.



Christmas Coconut Balls

Lisa Irlbeck, Vice President and Loan Officer

What could be better than a chocolate covered snowball? Lisa makes these treats at Christmastime. Kids will love to help roll and dip the balls.

1 stick of butter

1 (15 oz) can sweetened condensed milk

1½ cups shredded coconut

2 lbs powdered sugar

1½ cups finely chopped pecans

1½ teaspoons vanilla

Mix thoroughly and refrigerate overnight. Roll into 1-inch balls, insert toothpicks and dip into the following mixture.

Melt together over low heat in a double boiler:

12 oz chocolate chips

1 bar paraffin wax

Keep this on low heat while dipping.



Lorraine "Lovey" Bruner's Toffee

Mary Bruner, Human Resource Officer

Mary recalls Lorraine, her mother-in-law, always making batches of this toffee at Christmastime

1 cup butter, use real butter

1 cup white sugar

2 tablespoons water

Melt butter and then add sugar and water. Cook over medium heat until it reaches hard crack stage. Stir occasionally. Pour onto a buttered cookie sheet. Lay 4 or 5 regular-sized Hershey bars over the top while it is still hot. Spread them over the toffee. Cool in refrigerator. Break into pieces.



Mom's Easy German Chocolate Roll-up Cake

Sharon Duff, Assistant Vice President

Sharon's mother often made her special cake for birthdays and family gatherings. There were never any leftovers. The key is to serve the cake warm.

Nut and Coconut Mixture:

¼ cup butter

1 1/3 cups coconut

1 cup chopped pecans

1 can sweetened condensed milk

Cake:

3 eggs           

1 cup sugar

1/3 cup cocoa

2/3 cup flour

¼ teaspoon salt

¼ teaspoon baking soda

1/3 cup water

1 teaspoon vanilla

Line a 15x10 jellyroll pan with aluminum foil. Melt butter in the pan then sprinkle with pecans, coconut and sweet and condensed milk.

In a separate bowl, beat eggs on high for 2 minutes. Gradually add sugar and continue to beat for 2 more minutes. Add remaining ingredients and blend 1 minute on low speed.

Pour batter over the nut and coconut mixture and bake at 350 degrees for 20-25 minutes or until cake springs back when touched.

Sprinkle with lots of powdered sugar and cover with tea towel. Invert to remove from pan. Slowly remove foil. Roll up jelly roll using the towel to help roll it. Slice.



Snicker Cake

Sharday Eischeid, Loan Assistant

This recipe has been in Sharday's family for 35 years. Her grandmother, Fran Gute, made this as a birthday cake for Sharday's mom and her siblings when they were children. It turned into a family tradition over the years and a true family favorite.

1 box German chocolate cake mix

1 pkg (12 oz) caramels

1 stick margarine

1/3 cup milk

1 cup walnuts

6 oz chocolate chips

Frosting:

1 pkg Jiffy chocolate frosting

Mix cake mix as directed. Pour half of cake batter into greased 9x13 pan. Bake at 350 degrees for 15-20 minutes. Melt caramels, margarine and milk together. Pour over baked mixture slowly. Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining cake batter and bake for 20 minutes at 250 degrees then an additional 10 minutes at 350 degrees.



Caramel Cookies

Tamara South Bonney, Coon Rapids Branch

One of Tamara's great aunts is a wonderful cook and baker and shared this recipe with her many years ago. Tamara describes them as the "perfect cookie."

1 cup sugar

½ cup brown sugar

½ cup Crisco

½ cup butter

1 egg

½ teaspoon salt

1 teaspoon vanilla

2½ cups flour

2 teaspoons baking soda

1 teaspoon cream of tartar

Cream sugars, Crisco and butter. Add eggs and vanilla. Stir in dry ingredients. Chill, roll in balls and dip in sugar. Bake at 350 degrees for 10 to 12 minutes. Freezes well.



Filled Cookies

The late Pat Pollastrini, Teller

Pat was not only a bank employee, she was also a dear friend to all. She was known for her baking, especially these cookies. Fellow employee, Terri Vetter, said Pat used to bake these cookies and surprise her with them. Terri said, "They were so good, I had to hide them in the freezer." About a year after Pat was gone, Terri was cleaning out the freezer and found one, and it was still delicious.

1 cup brown sugar

1 cup white sugar

½ cup butter

½ cup oleo

2 eggs

1 teaspoon soda

1 teaspoon vanilla

¼ teaspoon salt

3¾ cups flour

Filling:

1 cup raisins or dates (Pat's original recipe called for mincemeat):

1 cup water

¼ cup sugar

1 tablespoon flour

Cook 10 minutes and cool.

Cream shortening and sugar; add eggs and vanilla. Add dry ingredients alternately with water. Mix well. Form in roll 1½ inches in diameter. Chill well. Slice. Arrange half the slices on greased cookie sheet. Place 1 teaspoon filling on each. Top with remaining slices, press edges together with fork. Bake at 350 degrees for 10 minutes.