Our Parish Summer Office Hours are

Monday thru Thursday from 9am to 3pm and 

Fridays from 9am to 12 Noon


By: June Hartman

1 cup Raisins 1 ½ cups of Cold Water
1 ½ tsp. Baking Soda 2 cups sugar
2 tsp vanilla 1 cup oil
3 eggs 3 cups flour
1 cup walnuts 1 cup chopped cherries
¼ cup cherry juice  

Combine raisins cold water and baking soda and bring to a boil and cool.
Mix together sugar, vanilla, oil and eggs.
Then add raisin mixture mix and then add flour, chopped walnuts and chopped cherries and cherry juice.  Put in tube pan (grease and flour pan)
Bake 300 degrees for 1 hour and 35 minute

By:  Barbara Kulish

Preheat oven to 350 degrees
Spray 9 x 13” pan with Pam
(You can also use parchment paper, either makes it easy to remove from pan)

Prepare ingredients for topping, set aside:
1 cup chocolate chips
1/3 cup chopped nuts (pecans or walnuts)
½ cup Smuckers caramel syrup + 2 tbsp. flour
(flour keeps syrup from melting into the chocolate-necessary, you can’t taste it)

Melt & cool ¾ cup butter (can use margarine, not spreads however)

In a Medium bowl add:
1 cup oatmeal
1 cup flour
½ tsp baking soda
¾ cup brown sugar
1 cup oatmeal

Combine dry ingredients, add butter and blend to form crumbs:  press into pan
Bake for 10 minutes DO NOT OVER BAKE
Remove from pan, spread chips and nuts immediately over oatmeal base, swirl caramel and flour mixture over chips and nuts and return to oven to bake for an additional 15 minutes, again, DO NOT OVERAKE. Overbaking causes oatmeal base to get very hard.
Cool for at least 2 hours and cut into bars, I usually make them about 1” x 1 ½ “, they are rich. 

These keep well in an airtight container for about 2 weeks.  Barbara said she calls these her “healthy cookies because they have oatmeal in them, don’t they?”

From: Loretta Walsh

1 Cup Shortening
1 Cup Sugar
1 tsp Baking Powder
½ tsp Salt
2 ½ - 3 Cups Flour
If desired chopped nuts
Cream shortening and add sugar, eggs, baking powder, salt and flour.  Add any flavoring or nuts if you like.  If dry add a little vanilla.
Cook: 12 min on 425 degrees

By: Richard Cavanagh

2 ½ lbs. flour – (10 cups) ½ lb. Crisco
5 eggs 1 cup milk
5 tsp. baking powder 2 cup sugar (2 cups = 1 lb.)
5 tsp. Vanilla (3 tsp=1 tablespoon)  

Sift flour and baking powder and work in Crisco and put on wooden board, table, or large pan. 
In a large bowl beat eggs, add sugar, milk and vanilla.  Make well in flour and add mixture.
Let batter rest several hours or overnight in cool place. (not refrigerator)
Roll into small circles, fill, shape and brush with egg white.  Also add colored sprinkles.
Bake until brown, in medium oven 350 degrees abt. 20-25 min.
Do not grease pan.

Fig Filling
1 lb. figs            ½ orange peel = 1 tsp dried
¾ cup raisins            ½ lb. almonds
½ lb. walnuts            1 cup boiling water
1 ¼ cup sugar
Spices: cloves, allspice, nutmeg, cinnamon – use ¼ tsp of each, more if desired

Chop ingredients, add sugar and spices.  Throw boiling water over mixture and mix well.
Refrigerate until used.

By: Angie Fratianni

2 cups sugar            4 tbsp cocoa
2 cups flour, sifted        ½ cup buttermilk
2 sticks oleo            1 tsb vanilla
2 eggs                1 tsb baking soda
1 cup Coca-Cola            1 ½ cup small marshmallows

Grease 9 x 14 inch baking pan.  Preheat oven to 325 degrees
Put flour and sugar in a large bowl.  Melt oleo, cocoa and Coca-Cola and bring to a boil.  Remove from stove and add marshmallows, stirring until dissolved.  Pour this mixture over the flour and sugar mixture Mix together milk, eggs, baking soda and vanilla add to other mixture.  Mix only until completely blended.  Pour into baking pan and bake for 45 to 50 minutes until cake pulls away from edge of pan.  Do not over bake.  Cool completely.

3 tbsp cocoa            1 tsp. vanilla
6 tbsp Coco-Cola        1 stick oleo
1 cup powdered sugar, shifted    1 cup chopped pecans or walnuts

Bring Cocoa, oleo, Coca-Cola and vanilla to a boil in a saucepan; remove from burner.  Add
sugar and nuts; cool only slightly.  Pour over cake.  ( Sauce is not thick like frosting and will absorb into cake) Frosting can be put on warm cake.

By: Claudette Gialanella

1 cup sugar                1 tsp vanilla
1 cup butter                1 tsp cream of tartar
1 tsp baking soda            ½ cups chopped pecans
2 cups corn flakes
1 ½ cups flour

Cream butter and sugar, add vanilla, add flour, baking soda and cream of tartar. (I use a mix master to this point), add the corn flakes and pecans with your hands till mixed well.
Take a teaspoon of dough and roll into a ball, place on ungreased baking sheet and press with a fork.
Bake 350 degrees for appx. 12 min.  Let cool on baking sheet a couple of minutes and transfer to rack.
Makes Appx. 4 doz.

Claudette said “these cookies are melt in your mouth good”.

By: Al and Kathy Wright

½ cup butter or margarine
1 ½ cup dark brown sugar
2 eggs
    (In 1 cup warm water add 1 ½ tsp baking soda – pour over butter & sugar)
4 cups flour
1 lb. of raisins
1 lb. of chopped walnuts – not too small
1 tsp. cinnamon
1 tsp. cloves
    (add spices raisins & walnuts to flour mixture.  Add flour mixture to wet ingredients)
With teaspoon put on cookie sheet- can be large cookie

Bake 375 degrees for 10 min

This recipe has been handed down from their grandmother, Florence Carhart, born in London in 1883.  She has made these cookies every Christmas until 1985.