Asbury United Methodist Church, Cinnaminson, NJ
Friday, June 21, 2024

> Church Recipes

About once a month, I'll be posting recipes from our old church recipe box.   If you have recipes you'd like to contribute, I'd love to hear from you.  Contact me directly at

"LUMBERJACKS" (as made for Asbury Fair), contributed by Marie Lummis
1 c. sugar
1 tsp. soda
1 c. shortening
1 tsp. salt
1 c. dark molasses
2 tsps. cinnamon
2 eggs
1 tsp. ginger
4 c. sifted flour*
     Cream sugar and shortening; add molasses and eggs.  Mix well.  Sift dry ingredients and stir in.  Put 1/4 c. sugar in a small bowl.  Dip fingers into sugar, pinch off a ball of dough, roll to walnut size and dip into sugar.  Place on greased cookie sheet 3 inches apart.  Bake 12-15 min. at 350º.

Makes 4 dozen large soft cookies.  Dough keeps in refrigerator. (but try and keep it after the family has smelled and tasted the first batch!)

*Wondra, was invented since this recipe came from Sturbridge, Mass.

"FROZEN DAIQUIRI DESSERT" contributed by Jim Gleason
2 c. lemon-lime sherbet, slightly softened
8 oz package cream cheese
14 oz. can sweetened condensed milk
1/2 cup lemon juice
8 oz. thawed Cool Whip
     Line a 9 x 5 loaf pan with aluminum foil.  Spread sherbet across the bottom of the pan.  Beat cream cheese until fluffy, then blend in sweetened condensed milk, lemon juice and Cool Whip.  Spread mixture over the sherbert in the pan.  Freeze for at least 3 hours.  Turn onto a serving platter, remove foil and cut into slices to serve.

"LEMONADE COOKIES" contributed by Madeline Stow
1/2 lb. butter
1 c. sugar
2 eggs
3 c. flour
1 tsp. baking soda
1/2 c. frozen lemonade (from a small can, reserve remaining)
     Preheat oven to 375 degrees.  Beat butter, sugar and eggs until light and fluffy.  Add flour, baking soda and 1/2 cup lemonade and mix.  Drop by teaspoonfuls onto an ungreased baking sheet, and bake for 9 minutes.
     Remove from oven and brush tops with reserved lemonade.  Sprinkle tops with colored sugar.

"SHRIMP SCAMPI" contributed by Jim Gleason
3/4 lb. medium-sized raw shrimp, shelled and de-veined
6 tbsp. butter or margarine
1 tbsp. minced green onions
1 tbsp. olive oil or salad oil
4 or 5 cloves garlic, minced or pressed
2 tsp. lemon juice
1/4 tsp. salt
2 tbsp. minced parsley
1/4 tsp. grated lemon peel
Dash of liquid hot pepper seasoning
     Pat shrimp dry with paper towels; set aside.
     Melt butter in a wide frying pan over medium heat.  Stir in green onion, oil, garlic, lemon juice and salt; cook until bubbly.
     Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 or 5 minutes).
     Stir in parsley, lemon peel and hot pepper seasoning .
     Serve with bread or rolls to soak up the sauce with the shrimp.
     Makes 2 servings.

"GOOEY BUTTER CAKE" contributed by Natalie Roton
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, melted
3-3/4 cups confectioners' sugar, sifted
    Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Set aside an ungreased 13 x 9 inch baking pan.
    For the crust, place the cake mix, melted butter, and egg in a large mixing bowl.  Blend with an electric mixer on low speed for two minutes.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  The batter should come together in a ball.  With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth.  Set pan aside.
    For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, about 30 seconds.  Stop the machine and add the eggs, vanilla, and melted butter and beat until smooth.  Spread filling over the crust in the pan.
     Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 - 47 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.  Cut into squares and serve.