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« Valley Food Home

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Published: Wed, September 6, 2017 @ 12:00 a.m.

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.


blonde brownies

by lori mowad

1cup all purpose flower

1/2teaspoon baking powder

1/8teaspoon baking soda

1/2teaspoon salt

1/2cups nuts

1/3cup oleo

1cup packed brown sugar

1large egg, beaten

1teaspoon vanilla extract

1/2package chocolate chips (3 ounces)

Melt oleo in pan. Remove from heat and add sugar. Mix well. Add remaining ingredients except chocolate chips. Pour into greased 9-inch by 12-inch pan. Sprinkle chocolate chips over top. Bake at 350 degrees for 15 to 20 minutes.

lemon squares

by suzyn schwebel epstein

1cup all purpose flour

1/2cup margarine or butter, softened (1 stick)

1/4cup confectioners’ sugar

2large eggs

1cup granulated sugar

1/2teaspoon baking powder

1/4teaspoon salt

2teaspoons grated lemon peel

2tablespoons lemon juice

Mix together flour, margarine and confectioners’ sugar. Press into ungreased square pan (8-inches by 8-inches or 9-inches by 9-inches) building up to one-half-inch edges. Bake for 20 minutes. Beat remaining ingredients until light and fluffy for about three minutes. Pour over hot crust. Bake until no indentation remains when touched lightly in center, about 25 minutes. Cool and cut into one and one-half-inch squares. Makes two dozen.

m&m cheerio bars

by The radinsky kids: nolan, aidan, kaelyn & ian

2cups M&M’s

2cups Cheerio’s

4cups Rice Krispies

2cups dry roasted peanuts

11/4cups corn syrup

1cup granulated sugar

11/2cups creamy peanut butter

1teaspoon vanilla extract

In a large bowl, mix your first four ingredients, set aside. In a saucepan bring to a boil corn syrup and sugar. Immediately remove after coming to a boil and add vanilla and peanut butter, mix well. Add mixture to the large bowl of dry ingredients. Using a large spoon, mix until completely coated. Press mix into greased 16-inch by 10-inch by 1-inch cookie sheet. Chill to set, then cut into two-inch squares and enjoy!


by katie & audrey solvesky

Square pretzels


Walnuts or pecans

Dark chocolate

Splash of milk

Preheat oven to 250 degrees. Lay pretzels out on a baking sheet and top them with a rolo. Bake for two to three minutes. Place a walnut or pecan on top of each cookie and gently press it into the melted rolo. Melt your dark chocolate and add milk and drizzle it over the cookies. Let cool completely.


Proceeds from this cookie cookbook support the programs and services that help the children served by Akron Children’s Hospital Mahoning Valley.


Each book costs $20 and may be purchased by calling Akron Children’s Development Office at 330-746-9122 or emailing jstock@chmca.org.

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