Library Staff Recipes

December 15th, 2021

Dymond’s Butternut Squash Soup Recipe



  • 1 large butternut squash
  • 2 tablespoons butter
  • 1 small onion
  • 6 cups chicken stock
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • Salt and pepper



Cut squash into 1-inch chunks.

Finely chop the onion

In large pot melt butter. Add onion and cook until translucent, about 8 minutes.

Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Remove squash chunks with slotted spoon and place in a blender and puree.

Transfer blended squash to another pot.

Gradually add stock to desired consistency

Stir in brown sugar, nutmeg, cinnamon.

Add salt and pepper to taste.



Dymond’s Corn Pudding Recipe



  • 5 eggs
  • ⅓ cup butter, melted
  • ¼ cup white sugar
  • ½ cup milk
  • 4 tablespoons cornstarch
  • 1 (14 ounce) can corn kernels, drained
  • 2 (14.75 ounce) cans cream-style corn



Preheat oven to 400 Degrees F. Grease a 2-quart casserole dish.

In a large bowl, lightly beat eggs.

Stir in melted butter, sugar, and milk.

Whisk in cornstarch.

Stir in corn and creamed corn. Blend well.

Pour mixture into prepared casserole dish.

Bake for 1 hour, until stiff.

Marla’s Abuelita Mexican Hot Chocolate



  • 1 Box of Abuelita Chocolate tablets
  • 1 Gallon of Milk
  • Sugar (as needed)
  • 1/2 Cinnamon Stick broken 
  • Vanilla Extract (if desired)



In a pot, pour the gallon of milk and set to medium heat. 

Wait for the milk to be warm, stirring occasionally so it won't stick to the pot.

Once milk is warm, drop in 4 chocolate tablets.

Stir the milk until all the tablets have melted.

Taste for desired sweetness. If sugar is needed add sugar.

Add cinnamon stick. You will not need the entire stick just enough to add some flavor. Add vanilla extract if desired.

Wait for chocolate to boil, stirring continuously so it does not stick to pot. 

Once you have a smooth consistency, you are all done. Enjoy!


Rebecca’s Easy Sufganiyot (Donut) Dippers


Prep time: 15 minutes.

Cook time: 15 minutes.

Makes: 16-18 mini doughnuts.



  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 cup whole milk
  • Oil for frying (such as grapeseed or canola)
  • Powdered sugar for garnish
  • ½ cup jelly (or other dips of your choice)



In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt.

Then add vanilla, egg, and milk and mix until thick and uniform. You should have a thick but runny pancake-esque batter.

Heat one inch of oil in a heavy-bottomed pan to 350 degrees. Spoon heaping tablespoons of batter into the oil, careful not to overcrowd the pan.

Fry on each side for 2-3 minutes until golden. Repeat with remaining batter, adding oil, and adjusting the temperature as needed.

Cool doughnuts slightly on cooling rack and dust with powdered sugar.


To make the jelly dipping sauce, heat ½ cup jelly in a small saucepan while whisking until smooth. Serve warm.



Gluten-Free Zucchini-Potato Latkes with Dill Sour Cream and Fried Capers



For Latkes

  • 1/2 pound 2 medium russet potatoes, washed well
  • 3/4 pound 2 medium zucchini, washed well
  • 2 tablespoons onion diced
  • 1 egg whisked
  • 2 tablespoons rice flour
  • 1 teaspoon salt plus more to taste
  • ½ cup vegetable oil

For Fried Capers:

  • 2 tablespoons capers dried well
  • For Dill Sour Cream:
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill minced



Peel and shred potatoes, shred (don't peel) zucchini, and dice onions. Place in a large bowl. Wring out all the liquid very well, and then dry again with a towel. You want the mixture to be very dry.

Add egg, rice flour, and salt. Combine.

Heat oil in a large pan over medium-high heat until the oil is hot.

Drop large spoonfuls of the potato-zucchini mixture into the oil in batches. Flatten them down to form ½ inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.

Place on paper towels to absorb any excess oil and sprinkle with more salt.

While the oil is still hot, add capers and fry until crispy. Drain on a paper towel.

To make dill sour cream, combine sour cream and dill.

Top latkes with dill sour cream and capers!



Rebecca’s Rugulah


This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling.



  • 2 cups unsalted butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups sour cream
  • 4 1/2 cups, or more (on the pastry board) all-purpose flour


Fillings, as per your preference

  • Jam (raspberry, strawberry, apricot)
  • Ground nuts such as walnuts
  • Cinnamon
  • Sugar
  • Chocolate chips

Egg Wash

For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled.

Divide in four portions, press each into a flattened disc and wrap in wax paper and then in a Ziploc bag. Chill for 1-2 hours or more.

To make the pastries, preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper.

On a generously floured work surface, roll out each portion into a 12 inch circle. Smear on a few tablespoons of jam, and then dust on remaining ingredients, i.e. a few tablespoons of ground nuts, sugar and a teaspoon of cinnamon. Using a pastry or pizza wheel, cut into 12 wedges. Roll each one up snugly and place on baking sheet. Brush with egg wash.

Bake 30-40 minutes until pastries are nicely browned. Cool and dust with confectioner’s sugar if desired.

Makes 4 dozen. Dough freezes well, as does unbaked and baked pastries.


Allison’s Buckeye Brownie Cookies




  • 1 box fudge brownie mix (19.5 ounce or family size)
  • 1/4 cup butter melted
  • 4 ounces cream cheese softened
  • 1 large egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 4 ounces semi-sweet chocolate chips




Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

*Want to make it less sweet? Replace the peanut butter mixture with jam!


Laura’s Chex Mix



  • 3 cups Corn Chex™ cereal
  • 3 cups Rice Chex™ cereal
  • 3 cups Wheat Chex™ cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 6 tablespoons butter or margarine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder



In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.


Laura's Creamed Pearl Onions


  • 1 bag frozen pearl onions
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream
  • Kosher salt and freshly ground pepper



Thaw pearl onions and then sauté in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.



  • 1 bag frozen pearl onions
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream
  • Kosher salt and freshly ground pepper



Thaw pearl onions and then sauté in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.


Meagan’s Sweet Potato Casserole





  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup butter, melted


Sweet Potato Mixture:

  • 3 cups cooked and mashed sweet potatoes, (see Note)
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup butter, melted, (1 stick)



Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.

*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.











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